Category: Recipes

Summer Spinach Dip: Recipes At My Table

Summer Spinach Dip

Summer Spinach Dip

In the summertime we laze by the pool and supper sometimes is simple, but healthy. Today my Summer Spinach Dip  inspiration came from one of my Instagram friends @treschicmommy to create some new dishes.  She posted a fabulous beetroot hummus.  I told her that I make a green pea one.  Then I thought of other vegetables that might make a good dip.

This is simply a spinach dip with the goodness of yogurt.  I decided to add parsley because I like Tabbouleh.  In this one dish you are getting an awesome serving of healthy.  My grandson loves dips and this was a big hit.

Parsley is loaded with nutrients and so many health benefits.  In the ” Blue Zone” diet leafy greens such as spinach, kale, beet and turnip tops, chard, and collards make the list of longevity foods.  Plants contain natural oils that are essential to our health.  A good read for parsley benefits:  https://www.readersdigest.ca/food/healthy-food/parsley-health-benefits/

Ingredients

  • 3 cups chopped baby spinach
  • 1/2 cup chopped Italian flat leaf parsley
  • 1 cup plain Greek yogurt
  • 2 cloves garlic
  • 1 12/  tsp Italian seasoning( reserve a 1/2 for the top)
  • 1/2 tsp red pepper chilli flakes (optional)
  • salt and pepper
  • 1/4 cup toasted sunflower seeds (sprinkling)
  • 1/2 cup olive oil divided

Process

Buy some tender Baby Spinach, wash and chop. 

Roughly chop the parsley.

Everything goes into the food processor.  Pulse a few times.  

Next add in the garlic, yogurt, Italian seasoning, salt and pepper, chilli flakes and 1/4 cup olive oil.  

Summer Spinach Dip: Recipes At My TablePulse until smooth.  

Dress with 1/4 cup olive oil, 1/2 tsp Italian seasoning and the toasted sunflower seeds.  Put into the refrigerator for a few hours. Serve with pita or crackers or carrot and celery sticks.  I also like a little more ground black pepper on top.  

Summer Spinach Dip: Recipes At My Table

 

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Strawberry Sponge Cake: Recipes At My Table

Strawberry Sponge Cake

Strawberry Sponge Cake

Any sponge cake brings back memories of my nonna’s kitchen.  Every Wednesday we baked. Strawberry Sponge Cake is just as easy and quicker than going to the store to get cake.  Sponge cakes are at the heart of every Italian kitchen and we change them with the seasons.  I just received some fresh strawberries and they will do nicely in this cake.

Sponge is light and airy.  It is a nice way to end a summer meal.  Don’t overthink it and keep the cream or icing very light.  Today I use whipped cream packages to make an easy icing.  Baking has never been my specialty, and I always decorate with simplicity.  To make it pretty I finish it off with a few strawberries and their leaves.

I am experimenting a little with the chemistry of baking.  Did you know that adding hot water at the end to your batter lightens the cake?  Well, I tried it and it works.  Once leavened, you create a lighter batter by adding boiling water.  I also love almond extract with fruit and added some in.  Nonna is smiling I am sure; she knows that her basic sponge lives on in a variety of ways in my kitchen.

Enjoy summer!!  Don’t forget to also try https://recipesatmytable.com/special-occasion-sponge-cake/

Ingredients for Cake

  • 4 eggs ( room temperature)
  • 3/4 cups superfine sugar
  • 1 cup all-purpose flour
  • 1/4 tsp almond extract
  • 1/2 tsp baking powder
  • 1 tbsp melted butter
  • 2 tbsp boiling water

Icing

  • 1 envelope dream whip
  • 1/2 cup cold milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1/2 cup powdered sugar
  • strawberries ( sliced)

The Process

Beat the sugar and eggs until frothy.  

Sift the flour and baking powder and fold into the egg mixture. 

Add in the melted butter and mix.  Lastly add the boiling water

Pour into an 8 X 8 well greased pan and into a 320 F oven for 20 minutes.

Let the cake cool. Then slice it in half.  I find an easy way to do that is with a piece of dental floss.  

Strawberry Sponge Cake: Recipes At My Table

For the icing prepare the whipped cream as per directions on the package.  I used Dream Whip and to the powder I added 1/4 tsp cream of tartar. The milk was already at the bottom of the bowl with the vanilla.  Once the peaks formed, I added the powdered sugar.I spread 1/2 the icing over the cake and placed about 1 cup of sliced strawberries over the icing.  

Strawberry Sponge Cake: Recipes At My Table

Then I put the second piece of cake over it and used the remainder of the icing.  As stated, I am a simple decorator.  LOL

Strawberry Sponge Cake: Recipes At My Table

The first slice is for me. 

Strawberry Sponge Cake: Recipes At My Table

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Fruit crumble: Recipes At My Table

Fruit crumble

Fruit crumble

Fruit crumble is always comforting anytime of the  year.  I have a lot of frozen fruit on hand.  Smoothies are my go-to before yoga.  These days I am lucky enough to do on-line yoga, but for some reason, I don’t make the smoothies.  The weather plays tricks on us, and it is back to cold;and so, I want a crumble.

Now Italians don’t make crumble and I learned from my mother-in-law Erika how to enjoy these other recipes.  She used whatever fruit was in season.  When I lived in Sault Ste. Marie, ON we had a small rhubarb patch on the property and sometimes she would make rhubarb/apple crumble.  YUM!!

Her crumble was always a little thicker because she made a little sauce with it.  This must come from our Hungarian roots and Grandma Thoma’s influence. She would make a sauce to pour over the crumble, but I thought of putting a thickener right into the dish.  I don’t have her recipe and hope I do it justice.

If you are looking for a nice collection of crumble recipes go to:  https://www.bbcgoodfood.com/recipes/collection/crumble

Ingredients

  • 4 cups any frozen fruit
  • 1/2 tsp cinnamon

Crumble

  • 1 cup quick oats
  • 3/4 cup all purpose flour
  • 1 cup brown sugar
  • 1/3 cup melted butter

Sauce

  • 4 tbsp sugar
  • 1 cup water
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

The Process

Begin by starting the sauce. I add the sugar and cornstarch to a small pan and whisk together as I gently pour in the water.  Add the vanilla extract and place it on the stove on medium heat and whisk.

Fruit crumble: Recipes At My Table

Mix all the crumble ingredients and put half on the bottom of your pan.  I used a deep round 8 inch pan.

Fruit crumble: Recipes At My Table

Over the crumbs place the 4/12 cups of frozen fruit.

Now pour the sauce over the fruit.

Fruit crumble: Recipes At My Table

Sprinkle with cinnamon.

Fruit crumble: Recipes At My Table

Place the remainder of the crumble over the fruit and place in a 375 F oven for 35 to 40 minutes.

Fruit crumble: Recipes At My Table

I always peek into the oven.

Fruit crumble: Recipes At My Table

It comes out, and I let it sit for a bit.

Fruit crumble: Recipes At My Table

A little whipped cream and ready to go. YUM!!

Fruit crumble: Recipes At My Table

 

 

 

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Sticky Ribs: Recipes At My Table

Sticky Ribs

Sticky Ribs

Ribs are a favourite at our house and Sticky Ribs melt in your mouth.  The dry rub makes them burst with flavour and the slow cook, tenderizes the meat.  The barbecue sauce makes them sweet and velvety.  I like to use baby back pork ribs for this recipes because there is meat between the bones.  They are shorter, curved and sometimes have more meat than other cuts. Spare ribs can be used, but they are fattier and we are trying to watch our fat intake without giving up flavour.

I love the idea of barbecuing, but when I don’t want to go out into the rain, my oven functions as a slow cooking method and a searing one.  Barbecuing takes me back to the old days of pouring in the coals and waiting for the right temperature.  I remember that timing was of the essence.  Dad would have to start those coals an hour before the meat went on the rack.  Today, I have a gorgeous Napoleon with all the bells and whistles on it.  However, there was something about cooking over those coals that made it extra special.

At our camp (cottage for you southern Canadians etc) we had a huge outside pit.  My favourite was when the coals were very hot, my nonna would burry potatoes in the coals.  Those were the best alternatives to potato skins.  The skin was crisp and the inside was buttery and delicious.  No need for extra toppings our sauces. Oh, the simple life.

Of course my nonna’s recipe for Italian ribs: https://recipesatmytable.com/nonnas-oven-baked-ribs-with-potatoes/

As for barbecuing, we all love it.  I wanted to find out a little more about it.  Here is a very interesting article on the history:  https://amazingribs.com/barbecue-history-and-culture/barbecue-history

Ingredients

The dry rub

  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp garlic powder
  • 1 tsp oregano
  • 2 tsp onion powder
  • 1 tbsp paprika
  • 1 tsp turmeric

The sauce

  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tbsp chilli powder
  • 1 cup passata
  • 2 tbsp Ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 2 tbsp olive oil
  • any of the dry rub seasoning left

The ribs

  • 5 lbs Pork baby back ribs ( cut into single ribs)
  • 4 tbsp of canola oil for searing
  • 1/2 cup of dry white wine

The Process

It is very important to prepare the dry rub and the sauce.

The dry rub comes together.

Sticky Ribs: Recipes At My Table

Place the olive oil into a pot and simmer the onion.  Put in your passata next and all the other ingredients,  Let The sauce bubbles away on low for 15 minutes.

Sticky Ribs: Recipes At My Table

Rub each rib with the dry rub and sear in some canola oil until golden brown.  I placed 4 tbsp of canola oil into a large pan and heated it.  Don’t over-crowd the ribs.  Here I pushed them together to take the picture.

Sticky Ribs: Recipes At My Table

Next place 1/2 a cup of wine in a large pan.  Place the ribs on top and pour half the bbq sauce in to coat.  Set the oven to 325, put a lid over the ribs and let them slow cook for one hour.  Then remove the lid and raise the oven temperature to 375 and place the ribs back for another 1/2 hour.

Sticky Ribs: Recipes At My Table

Then I put the ribs on a platter and pour the other 1/2 of the bbq sauce over the ribs and let them sit for 5 minutes.  Do not cover them.

Sticky Ribs: Recipes At My Table

 

There won’t be much left.

 

 

 

 

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