Summer turns to fall. Time just flies by so quickly! September is much like a new year, and for many it feels satisfying to get back on a regular schedule. As always, part of making the transition successful is taking time for nourishing food filled with an abundance of flavour that is made possible by the seasonal sensations that have been freshly harvested. Canadian produce is widely available at farmer’s markets, local grocers and of course, through sharing garden abundance with others. Enjoy the tantalizing taste of freshness.
Dijon Chicken and Potatoes
A one-dish meal that is great with a fresh green salad, sliced vegetables such as cucumbers or corn on the cob. A few cherry tomatoes on the side would take the presentation to the next level.
- 4 medium boneless, skinless chicken breasts, thawed
- 2 tsp. Italian blend seasoning, or Herbs de Provence10 mL
- salt and pepper to personal taste
- 2 tbsp. butter 30 mL
- 3 tbsp. olive oil 45 mL
- 4 potatoes, halved or quartered as needed (they should be no larger than 1-inch pieces)
- 1/4 c. fresh cut onion 60 mL
For the Dijon cream sauce:
- 1 tbsp. butter 15 mL
- 1 tsp. minced garlic (or 1/8 tsp. of powder) 5 mL
- 1 c. chicken broth 250 mL
- 2 tbsp. Dijon mustard 30 mL
- 1 c. heavy cream 250 mL
- 1/2 tsp. salt, or to taste 2 mL
- 1/4 tsp. black pepper, or to taste 1 mL
- Preheat oven to 375 F (190 C).
Prepare the chicken and potatoes by combining the chicken and potatoes in a large bowl. Drizzle with 2 tablespoons olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). You can also create your own seasoning based on what you have on hand.
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In a large oven-safe skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
Add chicken to one half of the pan, potatoes to the other half. Sprinkle in cut onions. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned on both sides. Transfer chicken and potatoes to a baking dish with a lip and to keep warm.
Prepare the sauce
In the same skillet, melt butter over medium heat. Stir in garlic for one minute until fragrant.
Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt and pepper.
Put it together
Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
Spoon Dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs (like dill greens or parsley) if desired, and serve. Makes four small servings. Source: www.lacremedelacrumb.com
Notes
This recipe can easily be doubled. Simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking.
Roasted Cherry Tomatoes
If you like cherry tomatoes, why not try roasting them for a twist in the taste.
- 20 to 25 cherry tomatoes halved
- 2 tbsp. olive oil 30 mL
- 1 tsp. minced garlic (or 1/8 tsp. of powder) 5 mL
- 1/2 tsp. Italian seasoning 2 mL
- salt and pepper to taste
- 2 tbsp. fresh minced herbs such as parsley, basil or chives 30 mL
Preheat the oven to 400 F (200 C). Coat a sheet pan with cooking spray or oil.
Place the cherry tomatoes in a single layer on the sheet pan.
In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt and pepper.
Drizzle the oil mixture over the tomatoes and toss to coat evenly.
Bake for 25 minutes. Sprinkle the fresh herbs over the top, and serve.
Apple Pastry
The apples from my tree were falling to the ground, I had to make something to capture the sweetness and not let them go to waste!
Pastry:
- 2 1/2 c. flour 625 mL
- 1/2 tsp. salt 2 mL
- 2 tsp. sugar 10 mL
- 3/4 c. cold butter 175 mL
- 1 egg yolk
- 3/4 c. milk or ice water 175 mL
In a large mixing bowl combine the flour, salt and sugar. Cut in the butter until the mix forms large crumbs. Add the egg and water (or milk). Work the dough until it forms a ball. Divide the dough in half. Place in a sealed container or bag and let rest in the refrigerator.
Fruit Filling:
- 5 c. apples, peeled and cored 1.25 L
- 1c. sugar 250 mL
- 1 tsp. cinnamon 5 mL
- pinch of each nutmeg and salt
- 1 tbsp. cornstarch or flour 15 mL
Peel and core apples and cut into fairly thin slices. Sprinkle the sugar, spices, salt and cornstarch or flour on top of the apples and mix.
Carefully roll out one half of the dough on a floured surface, into a large rectangle (approx. 9 X 13 inches/ 22 X 33 cm). Place on a cookie sheet. Spoon out the apple filling onto the pastry, leaving the edges for pinching. In order to seal the pastry whisk an egg yolk with about 2 tsp. (10 mL) of water and brush around the rim of the pastry. Roll out the second half of the pastry and place on top of the apple mix. Pinch and flute the edges. Cut vents on the top pastry layer and brush with the egg/water mixture and sprinkle with sugar if desired. Bake at 400 F (200 C) for 30 minutes until the pastry is golden. Once cooled drizzle with a combination of: 1 c.(250 mL) icing sugar, 2 tbsp.(30 mL) milk or water to make a pourable glaze and a few drops of vanilla.
Banana Blueberry Muffins
I recently used this simple recipe that was my Grandmother’s favourite. I just love reading her handwriting on the recipe card. Her daughter, my Aunt (Diane Javens) was given this recipe and it became a family favourite. It is a must in lunches. Recently I started adding fresh blueberries to the batter. These fresh berries are still available and are such a burst of flavour in the muffin. Not to mention that the berries are a super food, loaded with nutrition. So tender and tasty!
- 3/4 c. sugar 175 mL
- 1 egg
- 1/2 c. butter 125 mL
- 2 c. mashed bananas 500 mL
- 1 tsp. baking soda 5 mL
- Dash of salt for flavour
- 1/2 tsp. cinnamon 2 mL
- 1/2 tsp. nutmeg 2 mL
- 1 1/2 c. flour 375 mL
- 1/2 c. fresh blueberries 125 mL
In a large mixing bowl cream the sugar, egg and butter. Add the bananas and vanilla. Then add the dry ingredients and mix well until the batter is quite smooth. Pour into muffin tins and place 3 or 4 blueberries per muffin (simply push down into the batter), and bake at 375 F (190 C) for 20 minutes. Makes one dozen large muffins. Note: you could add chocolate chips to the batter instead of blueberries or leave out the berries all together.
Peach Cobbler Cookie
A fruity cookie that is like a dessert in one bite!
- 1 c. butter, softened 250 mL
- 1 c. sugar 250 mL
- 1/3 c. packed brown sugar 80 mL
- 1 large egg, room temperature
- 1 tsp. vanilla extract 5 mL
- 1/4 tsp. almond extract 1 mL
- 3 c. all-purpose flour 750 mL
- 1-1/2 tsp. ground cinnamon 7 mL
- 1 tsp. cream of tartar 5 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1 c. chopped peeled fresh peaches 250 mL
Preheat oven to 350 F (180 C). In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into the creamed mixture. Stir in peaches.
Drop dough by tablespoonfuls two inches apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans two minutes. Remove to wire racks to cool completely. Store in an airtight container. Makes about four dozen. Source: Taste of Home.
Oatmeal Chocolate Chip Cookies with Red Lentils
Who does not need another good and healthy cookie recipe? Great for on the go with some protein and fibre! As lentils are being harvested, what an appropriate time to try out these lentil sweets.
- 1/2 c. butter, at room temperature 125 mL
- 1 c. packed dark brown sugar 250 mL
- 1 large egg
- 1 tsp. vanilla extract 5 mL
- 3/4 c. red lentil puree175 mL
- 1 1/2 c. all-purpose flour 375 mL
- 3/4 c. old-fashioned or quick oats 175 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. chocolate chips 125 mL
Preheat the oven to 350 F (180 C).
Make the puree before starting the cookies and cool.
In a large mixing bowl, beat the butter and brown sugar until creamy; beat in the egg and vanilla. Then add the lentil puree, flour, oats, baking soda and salt and stir by hand until almost combined; add the chocolate chips and stir just until blended. Drop by large spoonfuls onto a prepared baking sheet and bake for 10 to 12 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes two dozen cookies. Source: www.lentils.org
To cook lentils, in a large saucepan combine 3 c. / 750 mL of liquid (water, stock, etc) to 1 c. of dry lentils. Like rice they will expand while cooking. Be sure to season with salt after cooking, if salt is added before, the lentils will become tough. On the stovetop, bring the mix to a boil, cover, reduce heat and simmer until they are tender and ready to use. Drain off any left over cooking liquid.
For whole lentils, cook time is about 15-20 minutes. For split red lentils, cook time is only about 5-7 minutes
Lentil Puree
In a food processor, place cooked lentils (or rinsed and drained canned). For every cup (250 mL) of cooked lentils, add 1/4 cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to three to four days, or freeze for up to three months.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
