Sunday, October 30, 2011

CHARMED Episode 2

CHARMED is a weekly cooking and lifestyle show featuring Lyndsay Wells as The Kitchen Witch.

Tune in as everyone's favorite Kitchen Witch teaches the magic of taking everyday ingredients and turns them into something delicious! Featuring weekly cooking techniques, recipe development ideas, pantry cooking basics, and tips for stress free entertaining, CHARMED puts the magic back into everyday life.

In Episode 2: The Kitchen Witch kicks off coconut week with two fabulous recipes for easy entertaining.

Recipes
Crispy Coconut Prawns 
Icy Cold Coconut Martinis
 

Icy Cold Coconut Martini

I swear, this is fast becoming my all time favourite cocktail!

But don't take my word for it, you've go to try this one for yourself!

Ingredients
  • 1 oz Malibu rum
  • 1 oz vodka
  • 2 oz pineapple juice
  • splash of grenadine
  • 1 tsp fresh lime juice
Shake everything up with a martini shaker filled with ice. Pour into a chilled martini glass and enjoy.



***

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, October 26, 2011

CHARMED Episode 1 - An Apple Inspired Halloween Dinner Party

Hello everyone!

I'm proud to present "CHARMED," a weekly cooking and lifestyle show featuring myself as "The Kitchen Witch."

Tune in as I teach the magic of taking everyday ingredients and turn them into something delicious! Featuring weekly cooking techniques, recipe development ideas, pantry cooking basics, and tips for stress free entertaining, CHARMED puts the magic back into everyday life.

In episode 1, I create a magical Autumn inspired dinner party featuring apples.














 Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. For dessert, an easy to make old fashioned apple cake that is sure to get raves!

Watch below or email subscribers can Tune into Episode 1 HERE and if you like what you see, please don't hesitate to visit my Channel, friend request me, subscribe and of course share with all your foodie friends and family on Facebook and Twitter!

Okay everyone, it's time to rev up those broomsticks and get ready to be CHARMED!!!



Grandma Helen's Old Fashioned Apple Cake

The featured dessert on "CHARMED" episode 1.

In episode,1 The Kitchen Witch creates a magical Autumn inspired dinner party featuring apples. Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. For dessert, an easy to make old fashioned apple cake that is sure to get raves!

To watch the entire show, click HERE.

Grandma Helen's Old Fashioned Apple Cake
For printable recipe click HERE












Ingredients
  • 1 egg
  • 1/2 cup white sugar
  • 1/3 cup vegetable oil
  • 3 tbsp apple juice
  • 1 tsp pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 4 honey crisp apples, peeled, cored and sliced (if you can't find honey crisp, ask your grocer for alternatives suitable for apple crisp or pie)
Directions
  1. In a medium bowl, beat egg and sugar until thick and light. Beat in oil, apple juice and vanilla.
  2. In a separate bowl, whisk together flour, baking powder and salt. Add to egg mixture, stirring just until blended (batter will be thick).
  3. In a small bowl, mix brown sugar with cinnamon. 
  4. Arrange apple slices in a greased 8-inch (2 L) square or round metal cake pan. Sprinkle apples with half the brown sugar mixture. Carefully spread batter over apples; smooth top. Sprinkle with remaining brown sugar mixture.
  5. Bake in centre of 350 oven until cake is firm and pulls away slightly from sides of pan, 35 to 40 minutes. 
  6. Cool for 10 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

Apple Pomegranate Cocktail

The featured cocktail on "CHARMED" episode 1.

In episode,1 The Kitchen Witch creates a magical Autumn inspired dinner party featuring apples. Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. For dessert, an easy to make old fashioned apple cake that is sure to get raves!

To watch the entire show, click HERE.

Apple Pomegranate Cocktail














Ingredients
  • Ice
  • 1 oz vodka
  • Non-alcoholic Apple Pomegranate Cider
Directions
  1. Fill a tall glass with ice.
  2. Add the vodka and the cider. Stir and serve.

Monday, October 24, 2011

Apple, Walnut, and Gruyere Stuffed Mushrooms

The featured recipe on "Charmed," Episode 1.

In episode 1, The Kitchen Witch creates a magical Autumn inspired dinner party featuring apples.

Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. For dessert, an easy to make old fashioned apple cake that is sure to get raves!

To watch the entire show, click HERE.

Apple, Walnut, and Gruyere Mushroom Caps
For printable recipe click HERE


















Ingredients
  • 6 large white button mushrooms
  • 1 medium white onion, diced
  • 1 tart apple, peeled and diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp herbes de provence or thyme
  • 2 cloves minced garlic
  • 1/4 cup sherry
  • 1 tbsp Philadelphia Cream Cheese light
  • 1/4 cup toasted walnuts
  • 1 cup shredded Gruyere cheese
Directions
  1. Preheat oven to 350.
  2. Remove stems from the mushroom caps and dice small.
  3. Saute stems and onions over medium high heat in a non stick pan prepared with cooking spray.
  4. When the stems begin to release their water and the onions start to turn golden, add the apples, salt, pepper, and herbes de provence. Continue to saute until the apples are tender.
  5. Add the garlic and stir just until fragrant. 
  6. Add the sherry and turn heat to low. Add the cream cheese and stir until the cream cheese has melted into the sauce. 
  7. Stir in the walnuts and half the gruyere cheese. 
  8. Spoon even amounts into the mushroom caps. Place onto a baking sheet and top with the remaining Gruyere cheese.
  9. Bake app 30 minutes until cheese is melted and golden brown.


***

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

Baked Pork Chops with Carmelized Onion Apple Au Jus and Roasted Autumn Vegetables

The featured entree recipe on CHARMED episode 1!

In episode 1, The Kitchen Witch creates a magical Autumn inspired dinner party featuring apples.

Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. For dessert, an easy to make old fashioned apple cake that is sure to get raves!

To watch the entire show, click HERE.

Baked Pork Chops with Caramelized Onion and Apple Au Jus and Roasted Autumn Vegetables

For printable recipe click HERE



















Pork Chops and Roasted Vegetables

  • 4, 3/4 - 1 inch thick bone in pork loin chops
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tbsp garlic powder
  • 1/2 teaspoon black pepper
  • 4 carrots peeled and sliced into 2 inch sticks
  • 16 Brussels sprouts trimmed and washed
  • 1/2 head cauliflower, trimmed washed and cut into pieces
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt, 1/4 tsp pepper
Caramelized Apple and Onion Au Jus
  • 1 Tbsp extra virgin olive oil 
  • 1 medium white onion cut into thin rings 
  • 1 large tart apple (like the honey crisp) cored and diced 
  • 1/4 tsp herbes de provence or thyme 
  • 1 clove minced garlic
  • 1 tbsp sherry 
  • 1/2 cup beef stock 
  • 1 Tbsp butter 
Directions - Pork Chops
  1. Preheat oven to 350 
  2. Mix the salt, pepper, and garlic powder together.
  3. Brush pork chops on both sides with extra virgin olive oil and, rub with equal amounts of garlic seasoning.
  4. In a separate bowl, toss the vegetables with olive oil, salt and pepper and lay onto a baking sheet that has been covered with parchment or foil. 
  5.  Place the pork chops on top of the vegetables and bake for 60 minutes until the chops are golden and the vegetables are tender roasted. Stir vegetables around periodically during roasting process.
  6. Serve with the apple and onion au jus.
Directions Au Jus
  1. Saute the onion and apple in a medium non stick pan in olive oil over medium high heat until the onions are caramelized and apples are soft and golden.
  2. Add the herbes de provence, sherry, and garlic and stir until sherry has almost evaporated.
  3. Add the beef stock, reduce heat, add the butter, and simmer until the liquid reduces by half and sauce thickens. 
  4. Serve over the pork chops. 


***

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


Saturday, October 22, 2011

Shrimp and Bok Choy Bundles

As we head toward the holiday season and all the additional fat and calories this time of year can bring, I believe it can be a very good thing to have some healthier options in our repertoires for quick and delicious dinners - and what could be easier than "bundles?"

Tender shrimp, cilantro, green onions, and crispy bok choy are placed onto sheets of tinfoil along with a tasty Asian inspired sauce, folded into bundles and baked in a 375 oven for 20 minutes until cooked through. Serve on its own for a low carb option or with a side of lemon ginger rice and you have a meal that's sure to wow all the seafood lovers in your life!

Recipe adapted from Fine Cooking magazine, November 2011, "Soy and Ginger Shrimp en Papilotte."

Tender Shrimp and Bok Choy Bundles
For Printable Recipe click HERE
Serves: 2/ Prep Time: 15 min/ Cook Time: 20 min


















Ingredients
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp rice wine vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sesame oil
  • 1/2 tsp Asian chili garlic sauce
  • 1 tsp honey or maple syrup
  • 1 1/2 lbs jumbo shrimp (16-20 per pound) peeled and deveined
  • 2 tsp minced ginger
  • 2 minced garlic cloves
  • 4 heads of baby bok choy washed and sliced into 1/3 inch thick slices
  • 2 sliced green onions
  • 2 tbsp chopped fresh cilantro
Directions
  1. Preheat oven to 375
  2. Combine the soy sauce, vinegar, hoisin sauce, lime juice, sesame oil, chili sauce, and honey in a small bowl and stir well.
  3. In a second bowl, sprinkle the prawns with the ginger and garlic and stir well. 
  4. Place the bok choy, cilantro, and green onion in a third bowl.
  5. Pour half of the sauce over the prawns and half the sauce over the greens. 
  6. Arrange two large pieces of foil on your counter. Place an equal amount of the bok choy mixture onto each and top with equal amounts of shrimp and the sauce. Fold and seal into  packets and bake for 20 minutes. 
  7. Remove from oven and check on the shrimp. If not quite done, bake for another 5 minutes and check again.
  8. Garnish with toasted sesame seeds (optional)



***

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


Lemon Ginger Rice

I was walking through the grocery store the other day and picked up a package of lemon ginger rice.

I almost put it into my cart until I noticed the price: $4.95 for about a cup and half of rice and who knows how much sodium and other add on ingredients.

It occurred to me I could probably make a vat of rice for the same price and that I was fully capable of coming up with a lemon ginger rice recipe of my own.

So that's what I did.

The result: An easy and flavourful side dish that I will make again and again!

Lemon Ginger Rice
Printable recipe click HERE
Serves: 2 hungry people or 4 lighter eaters/ Prep time: 5 min/ Cook time: 20 min






















Ingredients
  • 1 cup long grain white rice
  • 2 cups low sodium chicken broth
  • zest from one whole lemon
  • 1 tsp fresh grated ginger
Directions
  1. Bring all ingredients to a boil over high heat. 
  2. Stir, cover, turn to low and simmer 15-20 minutes until all liquid is absorbed and rice is al dente.



***

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, October 19, 2011

Chicken Spaghetti

Ever have one of those days where you feel like you're being pulled in about five different directions and there isn't time for anything?

Dumb question, I know - because of course you have!

And so have I - which is why by the end of work yesterday I can't tell you how tempting it was not to pull over at the local Kentucky Fried Chicken to pick up a bucket of the good stuff.

I resisted temptation, though, and instead opted for a tried and true easy pantry favourite - chicken spaghetti - that can be prepared in under an hour and makes lots for leftovers the next day.

Tender chicken, onions, and black olives in a luscious tomato cream sauce and mixed with packaged spaghetti cooked just until al dente.

I hope you enjoy!

Chicken Spaghetti
For printable recipe click HERE
 Prep time: 10 minutes / Cooking time: 45 minutes/ Servings: 6




















Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 medium white onion, chopped
  • 2 small boneless skinless chicken breasts, diced small
  • 1/4 tsp each salt, black pepper, oregano,basil, thyme
  • 2 cloves minced garlic
  • 1/2 cup sliced black olives
  • 1 398 ml tin of Aylmer's Accents tomatoes original flavour
  • 1 bay leaf
  • 1/2 cup low sodium chicken broth
  • 1 can low sodium cream of mushroom soup
  • 1/4 cup parmesan cheese
  • 450 grams spaghetti
Directions
  1. Saute the chicken, onions, and olive oil in a deep non stick skillet or Dutch oven until the onions and chicken are beginning to caramelize and go golden.
  2. Add the salt, pepper, spices and garlic and saute just until you can smell the garlic (about 30 seconds).
  3. Add the olives, tomatoes, and bay leaf. Turn to low, cover, and simmer stirring periodically for 30 minutes.
  4. Bring a large pot of water to boil. Add a generous amount of salt just as it begins to boil, add spaghetti and cook just until al dente (app 7 minutes)
  5. Add the chicken broth, mushroom soup, and parmesan cheese. Simmer on low while the spaghetti cooks.
  6. Drain spaghetti and add it to the simmering sauce in the skillet. Turn off heat and stir well using two large spoons to get the sauce completely incorporated with the noodles.

Saturday, October 8, 2011

Curried Ground Beef with Rice Topping

Lately some of my pantry essentials have expanded to include things like coconut milk, basmati rice, and chili pastes and with those flavour profiles in mind, I set out to create a casserole that would be comforting on a chilly Autumn evening and, let me tell you, this one delivered.

Sauteed ground beef and vegetables are bathed in a mix of unctuous spices, coconut milk and tomatoes. The entire casserole is presented between layers of sweet coconut basmati rice and baked in a 350 oven for 30 minutes.

Make this one early in the day and pop it in the oven 45 minutes before you're ready to eat!

**Note** Unless otherwise stated, all recipes on The Kitchen Witch are my original creations. Please do not copy and paste to your own site without my permission. If you enjoy my recipes a link to The Kichen Witch is always appreciated.

Curried Ground Beef with Rice Topping
For printable recipe click here
Prep time: 30 min/ Cook time: 45 min/ Serves:6-8




















Ingredients
  • 2 cups basmati rice
  • 1 cup sweetened shredded coconut
  • 2 tsp green curry paste
  • 4 cups low sodium chicken broth
  • 1 large beaten egg
  • 1 lb extra lean ground sirloin
  • 2 diced carrots
  • 1 chopped onion
  • 2 Tbsp red curry paste
  • 1/2 tsp Asian chili garlic sauce
  • 2 cloves minced garlic
  • 1/2 tsp sea salt
  • 1 cup thawed frozen peas
  • 1 can coconut milk
  • 1/2 can tomato soup
  • 2 tsp curry powder
Directions 
  1. Bring the chicken broth, green curry paste, rice, and coconut to a boil. Turn to low, cover and simmer 15-20 minutes until rice is cooked. Set aside and let cool.
  2. In a large non-stick skillet that has been prepared with cooking spray, saute the carrots, onion, and ground sirloin until the meat is cooked through and the onions are tender. 
  3. Add the red curry paste, chili garlic sauce, minced garlic, sea salt, and peas. Stir until well blended.
  4. Add the can of coconut milk, the tomato soup, and the curry powder. Stir well and remove from heat. 
  5. Add the beaten egg to the cooled rice and stir well. 
  6. Prepare a shallow 4 litre casserole dish with cooking spray. Evenly spread half the rice mixture along the bottom of the dish.
  7. Pour the ground beef mixture over the rice.
  8. Evenly spread the rice mixture over the top of the ground beef.
  9. Bake in a pre-heated 350 oven for 45 minutes.
  10. Remove from oven and let rest on counter for 10 minutes before slicing. 
  11. Serve in slices and enjoy!


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Sunday, October 2, 2011

Crunchy Chicken Breasts with Mushroom Pan Gravy

Here's another fabulously comforting recipe for cool Autumn nights that has the appearance of being high in fat and calories but really isn't. The crunch of the chicken is beautifully offset by the luscious creaminess of the sauce made with Philly Cream Cheese.

Serve with my roasted garlic horseradish potatoes and settle in for a lovely dinner just like grandma used to make!

Crunchy Chicken Breasts with Mushroom Pan Gravy 
For printable recipe click HERE

Prep Time: 10 min/ Cook Time: 30 min/ Serves 2


Ingredients
  • 2 butterflied boneless, skinless chicken breasts
  • 1 cup panko bread crumbs
  • 1 /2 Tbsp paprika
  • 1 Tbsp dried parsley
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 beaten egg
  • 1/2 C flour
  • 6 button mushrooms, sliced
  • 1/2 cup low sodium chicken stock
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • Philadelphia Cream Cheese (light or regular)
Directions
  1. Mix the breadcrumbs, paprika, parsley, cayenne pepper, black pepper, garlic powder, and salt.
  2. Dredge the chicken breast in flour, dip in the beaten egg, and then coat in the bread crumb mixture making sure to cover all over. You can cover and refrigerate at this point to cook later.
  3. When ready to bake, preheat oven to 350. Spray a cooking sheet with cooking spray and place chicken breasts on top. Spray chicken with a little additional cooking spray and bake for 30 minutes or until internal temperature of 165 degrees.
  4. Meanwhile, saute the mushrooms in a non stick pan coated with cooking spray over medium high heat. When they are golden brown, add the chicken stock and thyme. Bring to the boil and reduce stock by half. Reduce heat to low and add the cream cheese and pepper. Stir well until everything is well blended. Add pepper. Cover and keep warm until the chicken is cooked. 
  5. Serve sauce drizzled over the chicken.
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