Thursday, March 28, 2013

CHARMED with The Kitchen Witch Channel Trailer

Hi everyone!

This is just a quickie to introduce my new trailer for CHARMED.

What do you think?

Sunday, March 24, 2013

Champagne Salmon with Artisan Greens, Roasted Beets, and Cold Potato Salad

Hi everyone!

It's been a busy couple of weeks of traveling for me up and down Vancouver Island. In the spirit of that, I created the most beautiful meal, featuring the best Vancouver Island has to offer: fresh sockeye salmon!
















Oftentimes cooks tell me they shy away from salmon because they're not sure how to cook it - but today's easy to follow recipe video will show you just how easy it really is to get moist, succulent salmon every time!

Click here to visit the Printable Recipe and enjoy the step by step video.




Prep Time: 60 minutes
Cook Time: 30 minutes
Serves: 4
 
Ingredients
  • 1 large sockeye salmon filet (large enough to serve 4)
  • 14 small red potatoes
  • 4 cups salad greens
  • 3 medium beets
  • 3 Tbsp Champagne vinegar (can also use white vinegar)
  • 1/2 cup tablespoon extra virgin olive oil
  • 1 clove minced garlic
  • 1 tbsp finely chopped shallot
  • 1 tsp Dijon mustard
  • 1/4 tsp sugar 
  • salt and pepper
  • 1/2 cup fresh dill
  • A few shakes of hot sauce
  • Olive oil for the beets
Directions
  1.  In a mini blender, combine the champagne vinegar, extra virgin olive oil, garlic, shallot, mustard, sugar, salt/pepper, fresh dill, and hot sauce. Blend until smooth.
  2. Pre-heat the oven to 375 and place the beets onto a large piece of foil. Drizzle with extra virgin olive oil and sprinkle with sea salt. Seal foil and place onto a baking sheet. Roast for app 1 hour until the beets are tender and cooked through. 
  3. When the beets are cooked, peel under cold water and cut into cubes. Set aside.
  4. Cut the potatoes into halves and boil in well salted water for app 10 minutes until tender. Drain and toss in 1/4 cup of the vinaigrette. Cool in the refrigerator.
  5. Cut the salmon filet into 4 equal pieces.
  6. Turn the oven up to 400. Prepare a baking sheet with cooking spray or olive oil. Place the salmon onto the sheet skin side down and brush the filets with 1/4 cup of the vinaigrette, distributing it evenly over all 4 pieces.
  7. Bake for 15-20 minutes to your desired doneness.
  8. Toss the beets with the salad greens and add 2 tbsps of the vinaigrette.
  9. Serve an equal amount onto 4 plates. Top each with a salmon filet and drizzle with additional sauce. Serve the cold potatoes on the side.

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, March 20, 2013

Guinness and Wild Mushroom Cottage Pie

There's a country pub down the road from my house called The Crow and Gate and, just as the name might suggest, a meal in this idyllic country cottage conjures up pints of beer, spritely leprechauns, and other reminders of the Emerald Isle.

In the spirit of that, every time I go there for dinner, I'm inspired to bring a little bit of Ireland back to my own kitchen - and that's just what I did with today's rustic and earthy Cottage Pie.
















If you're looking for flavour, comfort, and enough pizazz to wow even the fussiest guest, I promise, this is your recipe!

So follow along with today's step by step video or print off the recipe HERE. 



Any way you slice it, this one is good eats!

Guinness and Wild Mushroom Cottage Pie

Prep Time: 40 minutes
Cook Time: 40 minutes
Serves: 6-8

Ingredients
  • 1 pound extra lean ground beef ground beef
  • 1 tbsp extra virgin olive oil
  • 2 cups small, quartered button mushrooms
  • 1 cup diced tart apple (like granny smith)
  • 1 pkg. dried wild mushrooms (app 1/4 cup)
  • 1 cup frozen peas
  • 2 Tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 2 cups beef stock
  • 1/2 cup Guinness
  • 1 tbsp Worcestershire sauce
Directions
  1. Grind the dried mushroom to a fine powder in a coffee grinder or food processor.
  2. Remove powdered mushrooms to a bowl and add cornstarch, garlic powder, paprika, dried thyme, onion powder, salt and black pepper and stir until well blended.
  3. Quarter the button mushrooms and saute in olive oil over medium high heat. When they begin to release their water, add the diced apple and continue to saute until everything is luxurious and golden. Set aside and put a cup of frozen peas on to boil. 
  4. Saute a pound of ground beef over medium high heat until golden brown and cooked through. Add the mushroom and apple mixture, the ground mushrooms and seasonings, a half cup of Guiness and 2 cups of beef stock bringing to the boil as the gravy thickens. Finish is off with a tablespoon of worcester sauce and the cooked green peas. 
  5. Pour the mixture into a prepared greased casserole dish. 
  6. Saute 2 cups of fresh chopped kale in extra virgin olive oil until tender crisp and set aside. 
  7. Drain and mash 6 russett potatoes that have been boiled until tender.
  8. Add milk and butter that have been warmed for one minute in the microwave and continue to mash. Add about a teaspoon of salt to taste and then fold in the vibrant green sauteed kale.
  9. Spread over the filling and bake in a preheated 350 oven for 40 minutes.
  10. Let rest at least 20 minutes before slicing.



***

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, March 13, 2013

Sweet Gingered Chicken and Green Bean Stir Fry

It's been another busy week for me and I'm already dreaming of summer with time spent doing nothing at the beach...

Until then, though, it's important for me to enjoy good self care with healthy, delicious meals that are quick and easy to prepare.


















Today's beautiful stir fry fits that bill perfectly!

Tender chicken, mushrooms and crisp green beans are  blanketed in a luxurious stir fry sauce and served over fluffy white rice.

As I always, I hope you enjoy the easy to follow step by step video. Scroll down for the recipe and links to its printable version.



Sweet Gingered Chicken and Green Bean Stir Fry
Click here for the Printable recipe

Ingredients

  • 2 cups of boneless, skinless chicken breast meat cut into bite sized pieces
  • 1 1/2 cups green beans
  • 5 large white mushrooms, sliced
  • 1 medium diced white onion
  • 1/3 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • !/4 cup brown sugar
  • 1 Tbsp Hoisin sauce
  • 2 cloves minced garlic
  • 1 Tbsp minced fresh ginger
  • 1/4 tsp cayenne pepper
  • 1 tsp dark sesame oil
  • 1 tsp vegetable oil
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup low sodium chicken stock
  • 1 Tbsp corn starch 
Directions
  1. Combine soy sauce, brown sugar, minced garlic, minced ginger, vinegar, Hoisin sauce, cayenne pepper, and 1/2 tsp of the dark sesame oil to form a marinade. Marinate sliced chicken in this mixture for 1 hour.
  2. Saute the onions, green beans, and mushrooms in vegetable oil and the remaining sesame oil over medium high heat until the mushrooms begin the release their water and the onions turn golden.
  3. Add garlic powder, black pepper and 1/4 cup of the chicen stock and stir until the stock is almost evaporated. Remove to a bowl and set aside. 
  4. Remove the chicken from the marinade (set marinade aside for later) In a non stick pan or wok that has been coated with cooking spray, stir fry the chicken over medium high heat. Remove any additional sauce from the pan and add to the marinade.
  5. Place a tbsp of cornstarch in the reserved marinade and stir well to incorporate.
  6. When the chicken is cooked through, add the reserved vegetables and marinade and bring to the boil. Add 1/4 cup chicken stock to thin sauce out if needed. 
  7. Serve over jasmine rice.


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Sunday, March 10, 2013

Creamy Chicken and Pancetta with Homemade Fettuccini

A few years ago I took a farm to table cooking course at Fairburn Farm in Duncan BC that changed my life. Not only did it make me more excited about gardening and ethical cooking, it inspired my passion to develop my own recipes and share them with others.

I discovered through this hobby of cooking that my love of good food has translated into a talent for recipe development and, had it not been for Chef Mara Jernigan, I probably would never have entered The Real Women of Philadelphia or threw my hat into the ring on Recipe to Riches via Food Network Canada.

In honour of that, today's delicious recipe is an homage to Chef Jernigan and I know you're going to love it!

Please excuse the photo quality, I took this picture quite late and the light wasn't good.
















Because it's a tutorial, I'm going to stop typing and let you go ahead and watch the step by step video. 

As always, the video comes with a printable recipe that can be accessed here: Creamy Chicken and Pancetta Fettuccini


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Wednesday, March 6, 2013

Oven Baked Shrimp Flautas

The first time I ever had a shrimp flauta - which is very similar to a taquito - was about 18 years ago at my favourite Mexican restaurant. And from the first bite of crispy deep fried tortilla encasing succulently spicy shrimp, I was hooked.

Last weekend I had a yen for a flauta but I'm trying to avoid deep fried foods - so I decided to try my hand at an oven baked version.

Am I ever glad I did because we loved them so much they're are going to be a regular recipe in our meal rotation.
















The printable recipe can be found here: Oven Baked Shrimp Flautas
Please enjoy my easy to follow step by step video.



Oven Baked Shrimp Flautas

Prep Time: 20 minutes
Bake Time: 15 minutes
Yield: 10 flautas

Ingredients
  • 1 Tbsp extra virgin olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves minced
  • 2 tbsp jalapeno peppers, finely diced
  • 1/2 cup orange or yellow pepper diced
  • 1 tsp ground cumin
  • 1 lb fresh shrimp, peeled, de-veined, and cut into bite sized pieces
  • 1 cup diced tomatoes
  • 1 540 ml tin black beans, rinsed and drained
  • 1/4 cup crumbled chevre, feta, or low fat cream cheese
  • 4 Tablespoons chopped fresh Cilantro
  • Sea salt and black pepper to taste
  • 10 soft tortilla shells
Ingredients
  1. Saute the onion, and peppers in the olive oil and stir over medium high heat until soft and translucent. 
  2. Add the cumin along with the minced garlic. Give it a stir, and add the fresh, shelled shrimp, 
  3. Continue to stir and then add the diced tomatoes. 
  4. Saute for about 2 minutes until the shrimp is plump and cooked through and the tomatoes have made a bubbling pan sauce and then add the black beans. 
  5. Finish with a little salt and pepper to taste and then bring the whole thing together with a quarter cup of zingy crumbled chevre cheese. 
  6. Melt the cheese into the tomato sauce and then finish with chopped fresh cilantro. 
  7. Place a quarter of a cup of the shrimp mixture onto a soft tortilla, evenly spread, and roll just like a cigar tucking in the ends and cutting them off. 
  8. Place the rolls seam sides down onto a baking tray, brush or spray with a small amount of extra virgin olive oil and hit them at the end with sea salt. Bake in a 425 degree oven for 10 to 15 minutes turning them frequently.
  9. Serve hot from the oven with salsa or guacamole.




***

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 4, 2013

Medallions of Pork in Mushroom Cream Sauce

Hi everyone!

I'm back with another easy recipe that I absolutely LOVE! There are no highbrow ingredients in this one, and - yes - I even use Campbell's Cream of Mushroom Soup - but so what!

The finished product is absolutely delicious.

















Lean pork tenderloin is bathed in a creamy, herb infused broth and served over rice or mashed potatoes. Perfect for easy week night dinners or casual entertaining.

Click here to visit the printable recipe.

Please enjoy the easy to follow step by step video.



Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4
   
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 small pork tenderloin or 4 boneless pork loin chops, thinly sliced ( 2 cups)
  • 1 cup sliced button mushrooms
  • 1/2 white onion,diced
  • 1/4 tsp each dried rosemary and dried thyme
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 2 cloves minced garlic
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 3 tbsp Herb and Garlic Philadelphia Cream Cheese (can use low fat if desired)
  • 1 can Campbell's Cream of Mushroom Soup (can use low fat if desired)
Directions
  1. Saute the pork over medium high heat in the olive oil until the meat is golden brown and cooked through.
  2. Remove to a bowl.
  3. In the same pan, saute the mushrooms over medium high until they begin to release their water (about 10 minutes)
  4. Add the garlic, rosemary and thyme, salt, and pepper. 
  5. Add the worcestershire sauce.
  6.  Add the pork medallions back to the pan.
  7. Add 1 cup water and bring all the good bits off the bottom of the pan to make a deep brown sauce. Pour in a cup of frozen peas. Stir well to incorporate and simmer five minutes.
  8. Add the Herb and Garlic blend cream cheese . Stir well to incorporate
  9. Add one tin Campbell's cream of Mushroom Soup.
  10. Let simmer for 30 minutes.
  11. Serve over rice, egg noodles, or mashed potatoes.




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