I know it is hard to believe it but I am treading slowly back into the blogging world and finally joining in on a Sunday Supper. Something that hasn’t happened in ages.
Today we are celebrating retro foods, foods popular in the 60’s and 70’s. I decided it was time to take up a challenge I have been meaning to do for a while and make a beef wellington. There is very little known about that actual origination of this dish. There were theories is named after the 1st Duke of Wellington but there is very little evidence to back this up. Especially since the earliest recording of the dish is in the 1960’s.
But what ever the source this was a dish made classic in the 1960’s in England and so I decided to give it a try. I do have to confess that the traditional methods using a large joint produce a bit better results as it is easier to overcook the meat when it is in the more individual size. But since I am all about not wasting food and there are only 2 and a half eaters here I decided to opt for this method. I am a bit sad that baby decided to get cranky half way through preparing it so I got distracted and didn’t take the photos of the steps but it isn’t as intimidating as I always felt it was. The Prosciutto layer helps a bit with the meat juices. A tip a friend gave too was to paint the inside of the pastry with the egg before you start to assemble it to add a moisture barrier. I should have thought of that since I do it with my pies. Oh well, next time. 🙂
What is your favourite retro recipe? I can imagine a few of these recipes shared my the rest of the Sunday Supper crew are going to be must tries for us.
I have a confession to make, if it weren’t for my blog Valentines day would just come and go in our house without much thought. I have never been a Valentines person, I actually have never been out on a Valentines date, not even in the days before kids. I don’t even think I have ever received a Valentines card before, other then the ones you all fill out at school and send to your whole class. But when I became a blogger it was obvious that Valentines day was a much loved blogging holiday so ever since then I have been enjoying sharing some special recipes for people to be able to enjoy with their Valentine. Trust me with incredible meals like this hubby loves the new tradition. Although it isn’t celebrated on the day, because lets face it if you are in a blogger family you never get to enjoy these amazing holiday recipes on the day. Our families are taste testing our Christmas recipes in July.
Today Sunday Supper are going to bring you some special recipes for cooking just for two. Continue reading →
Today is Sunday Suppers 2nd Birthday. Sunday Supper is the brain child of Isabel Reis Laessig. It was Isabel’s dream to inspire bloggers to help bring families back together at the dinner table. I joined this amazing group a year and a half ago and have loved being inspired by my other fellow bloggers. We were told to share our favourite memory of Sunday Supper today. Mine is bitter sweet in a way because my fondest memories of the last year and a half were the two times I was actually able to participate in the live twitter chat. Because of the time difference here in the UK I can’t participate in the twitter chats so the few times I have been able to participate have been so fun. These bloggers are so fun to hang out with. If you haven’t joined them yet on Sunday nights for the twitter chats you need to. Until I joined this group I had never really gotten into using twitter, I didn’t really get it. But joining this fabulous group of bloggers I discovered how fun twitter can be as a platform to talk to people all around the world. Hopefully I will be able to join in on more chats in the future but until then I just enjoy the fellowship I get with this community through our blogs.
Caramelized Onion and Mushroom Stuffed Butternut Squash
2 medium sweet onions, sliced
(10 oz) mushrooms, sliced
3 Tbsp olive oil and more as needed
(1/4 c.) balsamic vinegar
1 medium size butternut squash
olive oil for drizzling
handful of chopped walnuts *optional
I am so excited about this weeks theme. When I think of one pot meals I don’t just think about how much easier it is to make but how little clean up there is. I hate cleaning up, if I was wealthy I would pay someone to clean dishes as I went so my kitchen never got into that crazy messy state that it does after dinner preparations. In my dream world, right?
This recipe was both a huge success and a bit of a failure. In order to try and be healthier I chose a boneless, skinless chicken. I also used too large of a pan and this resulted in the chicken being pretty dry. But on the other hand the lentils ended up being the best lentil dish we have ever eaten. Seriously we made just a big bowl of the lentils the next night because we loved it so much. The other thing I loved about this recipe is it made just enough for two and was healthy.
I can’t wait to see what the rest of the Sunday Supper crew have come up as I am in need of more simple one pot dishes. What is your favourite one pot dish?
One-Pot Lentil Chicken
1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large pieces of chicken*
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml (2/3 c.) dry white wine
240ml (1 c.) chicken stock
50g (1/4 c.) dried brown lentils
1/2 tsp dried thyme
85g chestnut mushrooms, halved if large
*The recipe calls for chicken thighs, I used chicken breasts, this might have been why it was drier
I am so excited to share this treat of a recipe with you. This dish was one of those, how on earth have I never tried this before? Once you try this twice baked butternut squash you will say good by the the inferior and less healthy twice baked potato. A lot of people say they really struggle getting their family to eat healthier, for me the key is to start off small. Simply substituting a butternut squash that is full of fiber, beta-carotene and potassium among other wonderful health benefits for a less healthy ingredient like potatoes is a small change that can make a bit impact. Making small changes is a great way to make some healthier changes in your family’s diet without it being a big shock. Remember when you make dramatic changes too quickly you are less likely to stick with it. And using an ingredient that is incredibly versatile, from simple wedges to a curry dish this ingredient has all the qualities to become a household favourite. This recipe has been created to be large enough to serve 2. It is very easy to increase the amounts to serve more as the filling really can by added to taste.
Twice-Baked Butternut Squash with Bacon
1 butternut squash (mine was 620g/22oz)
1 tsp salt
1/2 tsp freshly ground black pepper
60mL (1/4 c.) non-fat sour cream
2 tsp paprika
3 Tbsp fresh breadcrumbs, lightly toasted
125g (4oz) bacon lardons
2 garlic cloves, minced
inspired from Martha Stewart