Tuesday, April 15, 2014

Cheesy Stuffed Manicotti with Ground Turkey and Swiss Chard

Just a quick note to subscribers... I'm still working on my domain name change. It will switch to LyndsayTheKitchenWitch.com within the next few days. Sorry for any inconvenience!

Last weekend I devoted two full days to developing recipes- something I love to do but haven't had a lot of time for lately. But there's something about the renewal of spring that gets me motivated and because of this, I have all kinds of really delicious recipes to share over the coming weeks - starting today with the most amazing stuffed manicotti.

 This recipe is such a total keeper I truly hope you'll give it a try! We absolutely loved it.

Visit the printable recipe here: Cheesy Stuffed Manicotti with Ground Turkey and Swiss Chard

Please enjoy the step by step video.




Prep Time: 30 minutes
Bake Time: 35 minutes
Serves: 6

Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 cup diced white onion
  • 1 lb ground turkey
  • 1 tsp salt
  • 1 tsp dried Italian seasoning 
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 3 cloves minced garlic
  • 4 cups chopped swiss chard
  • 1 cup low sodium chicken stock
  • 1/2 cup cream cheese
  • 18 manicotti pasta shells
  • 1 796 ml tin herb flavoured diced tomatoes
  • 2 cups grated Italian cheese
Directions 
  1. Saute the onion and ground turkey over medium high heat in the olive oil until the turkey is cooked through. 
  2. Add the salt, pepper, seasonings, and garlic and stir to incorporate.
  3. Add the Swiss Chard and continue to stir fry until the chard is wilted.
  4. Add the chicken stock, bring to the boil, cover and simmer for 10 minutes. 
  5. Stir in the cream cheese. Let cool to room temperature.
  6. Add the manicotti to a pot of boiling salted water and let boil for five minutes. Drain and rinse in cold water to cool down and stop the cooking process. 
  7. Prepare a 9 x 13 pan with cooking spray.
  8. Using your fingers, stuff each shell with  about a tbsp of the ground turkey mixture and lay each shell in the pan. 
  9. Cover with the diced tomatoes and sprinkle with the cheese. (recipe can be frozen at this point for up to three months. To bake from frozen, defrost on the counter and bake as per the instructions below)
  10. Bake in a 375 oven for 35 minutes and let rest on the counter 15 minutes before serving. 
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Sunday, April 13, 2014

Important Notice

Hello everyone!

This is a note to all my subscribers...

As of later today (Sunday April 13th 2014) my domain address will be changing. This means you will have to visit my Kitchen witch page and re-subscribe. I'm sorry for the inconvenience - Google has been giving me massive headaches!
 
My new domain name will be: www.LyndsayTheKitchenWitch.com

Thanks so much for your support over the years. Don't hesitate to email me if you have any troubles with this.

Monday, April 7, 2014

Crispy Flatbread with Chorizo, Peppers, and Caramelized Onion - Canadian Food Experience Project

This month's Canadian Food Experience Project features local Canadian growers and farmers. A perfect topic for me because I live just up the road from a grower who runs a spectacular farmer's market from mid March to mid November every year.

It's always such a relief when we begin seeing life at the market, usually around the beginning of March. When the stands are out and doors open for the first time, I feel a renewed sense of hope - we survived another winter's hibernation and soon spring will be on the breeze.

I'm also always relieved because my meal planning changes completely when those doors open. My wonderful little farmer's market, filled with mostly local (depending on the season) fruits, veggies, baked goods, herbs, dairy items, and so much more, affords me the luxury of planning dinner as I drive home from work and getting creative with it as I see what fresh local treasures are in. Where else could a cook go to find ramps? As an aside, they are amazing in quiche!

But with spring upon us and summer on the horizon, I thought I would create a recipe for flat bread just for the project. Flat bread is something I love to make in the summer to serve for friends with an icy cold beer or a crisp chardonnay.

My farmer's market had an abundance of peppers in this week; combined with caramelized onions, chorizo sausage from a local farm, and sharp Vancouver Island cheddar, the ingredients came together to make one of the best flat breads I have ever made.


 Better still, it was easy to put together - although, be forewarned: good things take time. In order to get the onions and peppers just perfect you need to be patient enough to let them cook low and slow for about 45 minutes. Treat it like a Zen moment, get mindful up in it, and I promise, you will be just fine!

Visit the printable recipe to prepare this for yourself: Crispy Flat Bread with Chorizo, Peppers, and Caramelized Onion

Or follow along with my step by step video!




Prep Time: 90 minutes
Bake Time: 18 minutes

Serves: 6-8

Ingredients
  • 1 pkg instant yeast
  • 1/3 cup warm water
  • 4 tbsp extra virgin olive oil
  • 1 egg (at room temperature)
  • 1 1/4 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 5 chorizo sausages removed from casings
  • 6 medium white onions sliced thin
  • 1 small red pepper sliced thin
  • 1 small yellow pepper sliced thin
  • 1 small orange pepper sliced thin
  • 2 jalapeno peppers cut into rounds
  • sea salt and black pepper to taste
  • 1 cup grated sharp cheddar cheese
 Directions
  1. Begin by dissolving the yeast into the warm water.. Whisk in 2 tbsp of the extra virgin olive oil and the egg. 
  2. In the meantime mix together the flour, salt and sugar in a large bowl. Make a well in the center, pour the egg and yeast mixture into the well and gently stir until it all begins to come together into a rough dough. You may need to use your hands at the end to bring it all together.
  3. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until it is smooth. 
  4. Rinse out the bowl, rub it lightly with oil, and turn the dough around in it until it glistens with oil. Cover the bowl, set it aside in a warm place, and let the dough rise for at least an hour, or until it has doubled in size.
  5. Heat the last 2 tbsp of extra virgin olive oil over medium low heat. Add the onions and the chorizo to the pan and begin to saute. Add the peppers and continue to saute low and slow for about 45 minutes until the onions are golden brown and well caramelized and the chorizo is cooked through. Season lightly with sea salt and black pepper and set aside.
  6. Punch down the risen dough and then roll it around the sides of the bowl just to get a covering of oil. Place the dough onto a lightly floured surface, flatten slightly and then roll out into a large, thin oval. Place onto a parchment lined cookie sheet and gently pinch the outside edges together to make more uniform.
  7. Spread the caramelized onions, chorizo, and peppers over all - leaving an inch around the edges bare, and reserving the jalapeno peppers. Place the reserved peppers so that they are evenly disbursed over the top of the crust and then sprinkle 1 cup of grated sharp cheddar cheese over all.
  8. Bake in a 425 degree oven for 15-20 minutes until the crust is golden and crispy.
  9. Serve hot in rustic wedges wish a cold glass of beer or a cool Riesling.
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Wednesday, April 2, 2014

My Favourite Recipe for Seafood Chowder

A few years ago I was visiting a small fishing town called Ucluelet which is on the ruggedly beautiful west coast of Vancouver Island BC. While I was there, I happened to stumble upon a seafood chowder festival and was so taken with the signature textures and flavours of the individual bowls that I set out to create a chowder recipe of my own.

I wanted a chowder that was creamy but not too rich. A chowder brimming with seafood, hints of bacon, and a tiny burst of heat. Finally, I wanted this dish to be filled with amazing flavour but still be simple to put together using easy to find ingredients.

And the result: My Favourite Recipe for Seafood Chowder!



My chowder is filled to the rim with lobster, prawns, scallops, and white fish! Seasoned with fresh herbs and bacon, I hope this pantry staple becomes a favourite of yours as well!

Visit the printable recipe here: Seafood Chowder
Please enjoy my easy to follow step by step video.




Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 8

Ingredients
  • 1 cup cooked lobster or crab meat
  • 6 slices diced bacon
  • 2 tablespoons butter
  • 1 cup diced white onion
  • 1 cup diced celery
  • 3 Tbsp diced jalapeno pepper
  • 6 to 8 sprigs thyme, leaves removed and chopped (1 tablespoon)
  • 2 dried bay leaves
  • 1 tsp minced garlic
  • 4 cups baby red and white potatoes, skins on, quartered
  • 2 cups diced carrots
  • 5 cups low sodium vegetable stock
  • 1 tsp each sea salt and coarse ground black pepper
  • 2 skinless haddock or cod fillets, cut into 1 inch chunks
  • 3 cups jumbo shrimp
  • 1 cup baby scallops
  • 1 1/2 cups half and half cream
  • 2 tablespoons finely chopped fresh chives
Directions
  1. Heat a 4 to 6 quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Use a slotted spoon to transfer the bacon to a small dish; reserve.
  2. Add the butter, onions, celery, thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes. Add the garlic and cook just until fragrant.
  3. Add the potatoes, carrots and stock and toss well. Pour the vegetable stock over all and the add the salt and pepper. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
  4. Add the fish fillets, prawns, scallops, and lobster and bring just to the boil. Cover, turn heat to medium low, and continue to gently boil over a low heat for 5 minutes. Remove from heat and let sit covered for an additional 10 minutes this will continue to cook the seafood.
  5. Gently stir in the cream, the reserved bacon, and the chives
  6. Serve in large bowls and garnish with additional chives. 
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Monday, March 24, 2014

Skirt Steak Tacos with Strawberry Poblano Salsa

There is a fabulous Mexican restaurant very close to my office that I try to get to a few times a year. A few week's ago I had to travel out of town for work to a remote location, and my colleague very thoughtfully picked up some take out from them to take along.

It was so good, and so appreciated, except that, ever since, I've been dreaming of putting together some Mexican inspired dishes of my own to celebrate the abundance of spring!

And with so many beautiful ingredients to choose from...


 Like strawberries, peppers, and lime and I came up with something so fresh and delicious you just have to try - Skirt Steak Tacos with Strawberry Poblano Salsa!

Put it all into a crispy taco shell and you'll think summer arrived three months early!



 Visit the printable recipe here:  Skirt Steak Tacos with Strawberry Poblano Salsa

Please enjoy my easy to follow step by step video!





Prep Time: 10 minutes
Marinate Time: 8-12 hours
Cook Time: 16 minutes
Serves: 8

Ingredients
  • 6 garlic cloves, peeled and minced
  • 1 whole Poblano pepper, seeded and diced
  • 1/4 cup red wine vinegar
  • 1 cup chopped cilantro
  • 2 large limes, juiced
  • 1 cup sliced strawberries
  • 1 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons white sugar
  • 1, 2 pound skirt or flank steak
  • 1/2 white onion, sliced into thin rings
  • 1/2 purple onion, small dice
  • 2 medium tomatoes, medium dice
  • 1 avocado, large dice
  • 16 hard taco shells
 Directions
  1. Place the first 10 ingredients into a blender and pulse until you have smooth marinade. Reserve a half cup for later. 
  2. Pound the skirt steak with a meat mallet on both sides and place in a Ziplock bag or air tight container with the remaining marinade poured over all. Refrigerate for at least 8 hours - preferably overnight for 12-15 hours.
  3. When ready to cook the steak, mix the salsa by adding the reserved half cup of marinade to the purple onion, tomatoes, and avocado. Let that sit at room temperature for an hour or until ready to serve. 
  4. To cook the steaks, saute the white onion over medium high heat just until it begins to cook. Turn heat to medium and add the steak. Let the steak cook for 8 minutes per side over medium piling the onions on top of the steak as it cooks (as per the video) 
  5. Remove the onions from the pan when they are cooked through so they do not burn.
  6. When the steak has cooked 8 minutes per side, let it rest for 5 minutes the onions covering the top. 
  7. After 5 minutes slice paper thin against the grain. I like to cut the meat again into bit sized pieces to make tacos easy to eat. 
  8. Serve family style with crunchy taco shells and the salsa.
  
 Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube




Monday, March 17, 2014

Corned Beef and Cabbage Casserole

Top of the morning to you all! And what better way to herald in St Paddy's Day this year than with a versatile casserole that can easily be made ahead!

Layers of corned beef and cabbage are combined with hash brown potatoes, onion, dill,and a luscious cream sauce. All together, it comes out of the pan as a savoury slice that's delicious any time of the year!

Visit the printable recipe here: Corned Beef and Cabbage Casserole

Please enjoy the easy to follow step by step video.




Prep Time: 15 minutes
Bake Time: 60 minutes
Serves: 6-8

Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 diced white onion 
  • 4 cups chopped cabbage 
  • 1/2 tsp celery seed
  • 1/2 kg pkg. frozen hash brown potatoes 
  • 1/2 cup sour cream
  • 1 can cream of celery soup
  • 1 beaten egg
  • 2 tins corned beef
  • 1 tbsp dill weed
  • 1/2 tsp pepper 
  • 1/2 tsp salt
  • 1 cup shredded sharp cheddar 
  • 1 cup panko breadcrumbs:
Directions 
  1. Saute the onion and cabbage in the butter and olive oil just until they begin to grow soft. Add the celery seed and stir to incorporate.
  2. Place hash browns in a medium mixing bowl. Add the  cooked onions and cabbage and mix well. 
  3. Mix sour cream, soup, egg, and corned beef with dill, salt, and pepper in a large mixing bowl. 
  4. Pour the hash browns into the bowl with the soup and mix everything together well. 
  5. Spoon into a 9 x 13 baking dish that has been treated with cooking spray. Sprinkle with cheese and panko. Bake uncovered at 350 degrees for one hour.

 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Subscribe to me on YouTube


Follow Me on Pinterest


Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


Enter your email address:


Delivered by FeedBurner

Or you can subscribe by rss feed...


Subscribe in a reader




Sunday, March 9, 2014

I Started a New Blog!

Hi everyone!

I hope all of my subscribers are well and happy - has anyone tried a new Kitchen Witch recipe recently?

In the meantime, I wanted to let you know I've started another blog - something of a more personal nature as I carefully navigate the waters of getting older and figuring out what I want to do during the second half of my life.

If you're interested in joining me, follow the link: http://lyndsaywells.blogspot.ca/

Happy Sunday everyone!

My next blog will feature an incredibly comforting corned beef and cabbage casserole just in time for St Paddy's day!