Our Cooking Light Supper Club Goes Alfresco with Poached Salmon with Creamy Herb Sauce

Poached Salmon with Creamy Herb Sauce

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Sounds Like Summer" was chosen by Mary Ann of Meet Me in the Kitchen.

It’s finally summer, and I for one can’t resist enjoying more of the longer, warmer days with meals in the great outdoors. Instead of welcoming friends in from the cold, I relish ushering them outside for lingering dinners on the deck. Is it just me, or does everything taste better when eaten outside? Whether it's a camp site, your cottage, the beach or your own backyard, dining outside offers the perfect opportunity to entertain outdoors enhanced by mother nature.

Alfreso meals are the kind you can prepare in the cooling breezes of a summer morning and serve care free for supper that night without heating up the kitchen. In true Virtual Supper style we have whipped up a menu that delights all of your senses. Lets see what we have cooked up for you with this months theme. From informal after work gatherings to elegant, fine china brunches, this menu will provide you with some key tips and recipe ideas to help make your alfresco suppers a major success.

Jerry of Jerry's Thoughts, Musings and Rants  starts our alfresco dinner off with a Grilled Pizza with Prosciutto, Arugula, and Lemon. The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and make the process even easier.

Mary Ann of Meet Me in the Kitchen wowed us with a Summer Lemon-Vegetable Risotto. Asparagus, zucchini, yellow squash and sugar snap peas all combine together for this heavenly dish.

Jamie of Mom's Cooking Club brings along a refreshing Summer Peach and Tomato Salad for a well rounded meal.

I brought along an entree of Poached Salmon with Creamy Herb Sauce. Poach the salmon in the cool breezes of early morning, perhaps not that early, whip up the sauce and dinner will on the table in minutes when the time comes.

Roz of La Bella Vita 's Chocolate-Amaretti Peaches from the pages of Cooking Light are a fitting end to our alfresco dining. Shaved bittersweet chocolate and amaretti cookies from your local specialty or gourmet markets and you have a winner! 

Sandi of The Whistlestop Cafe accompanied dessert with Peach Ice Cream. Cooling and refreshing, a perfect ending.

If you would care to join in either link your light alfresco recipes or add your link to the Linky tool below.

**Poached Salmon with Creamy Herb Sauce**

Salmon:

• 2 cups dry white wine
• 2 cups water
• 3 tablespoons sliced shallots
• 6 black peppercorns
• 4 lemon slices
• 2 parsley sprigs
• 4 (6-ounce) skinless salmon fillets (about 1 inch thick)

Sauce:

• 1/2 cup low-fat mayonnaise
• 1/4 cup chopped fresh sorrel
• 1/4 cup fat-free sour cream
• 2 tablespoons chopped fresh chervil
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh dill
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Remaining Ingredients:

• 3 cups sugar snap peas, trimmed
• 8 cups torn Bibb lettuce (about 5 ounces)

 1. To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill. Discard cooking liquid.

2. To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.

3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; drain. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison

Cooking Light Gets Out of the Kitchen and onto the Grill

Barbecued Chicken Sliders with Pickled Onions

(photo from Cooking Light)

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Get Out of the Kitchen" was chosen by Sandi of The Whistestop Cafe.

 Lets see what we have cooked up for you with this months theme. If you would care to join in either link your light barbecue recipes or add your link to the Linky tool below.

Summer weather is here, but if your barbecue is still rusting in the garage, there's no better time to fix it up and get grilling than now! Nothing says summer like the smoky, flavour-filled smells of a sizzling barbecue which is one of life's simple pleasures. Forecasts for a sizzling summer are as uncertain as predictions of climate change. But the weather has never stopped us here at More Than Burnt Toast where we will be barbecuing every weekend!!! In addition to showcasing fresh and local seasonal food, barbecues allow us to enjoy the great outdoors while mingling with our friends and family. What could be better?

Nothing says summer like barbecues featuring topping-heavy burgers and mayo-drenched salads,  But from finger foods to dessert, there are ways to lighten up barbecue offerings without changing the essence of these foods and how much we enjoy them.

Let's see what the Virtual Supper Club has come up with this month!

Roz of La Bella Vita  shares with us a tasty appetizer of  Grilled Stuffed Portobello Mushrooms. Certainly a delicious way to start our barbecue.

To accompany our meal I brought along an outstanding appetizer of Barbecued Chicken Sliders with Pickled Onions . Shredded, grilled chicken breasts or thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.

As our main course Sandi of The Whistlestop Cafe wowed us with Scallops Grilled on Rosemary.

Jerry of  Jerry's Thoughts, Musings and Rants accompanied our main attraction with Grilled Vegetable Salad with Creamy Blue Cheese.

As a delicious accompaniment to our barbecue meal Jamie of Mom's Cooking Club has come up with Grilled Thyme Potatoes. How delicious does that sound!

Mary Ann of Meet Me in the Kitchen ends our Get out of the Kitchen menu with a bang with  Blueberry Cheesecake Ice Cream.


On to the recipe:

**Barbecue Chicken Sliders with Pickled Onions**

1/4 cup thinly sliced red onion
3 tablespoons sherry vinegar, divided
1 1/2 tablespoons honey, divided
2 tablespoons water
3 tablespoons Dijon mustard
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/8 teaspoon salt
Cooking spray
8 (1.5-ounce) pull-apart dinner rolls (such as Sara Lee)

**********
Preheat grill to medium-high heat.

 Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.

Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.

Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.

 Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately.

Serves 4 (2 sliders each)

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Fallen Chocolate Cake with Cherry Red Wine Sauce for 100 Miles of Flavour

Fallen Chocolate Cake

with Cherry Red Wine Sauce

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "100 Miles of Flavour" was chosen by Jerry of Jerry's Thoughts, Musings and Rants to highlight local ingredients from each of our corners of the world.

Canada is a relatively new country and our cuisine is still in its youth. Wineries, craft breweries and artisanal cheese makers are emerging and adding a new dimension to our native cuisine, enriching it and extending it well beyond it's traditionial boundaries. West coast salmon, New Brunswick lobster, Ontario cheddar are all being paired with wonderful Canadian wines and locally harvested fruits and vegetables. Foodies are in heaven and locavores are finally coming into their own.

As environmental issues create awareness of the high cost of transporting our food from distant farms, even from other continents, a new movement began to encourage consumption of locally-grown foods.  The added benefit is that items are picked closer to their peak of freshness, enhancing taste, texture, and nutrition, and have had less time to spoil increasing shelf life in your kitchen. This awakening spawned a book, "The 100-Mile Diet," a memoir by a Canadian Vancouver couple who, for a year, ate only what was grown, raised or fished within a 100-mile (160 kilometres) radius of their home.

The average North American meal travels 2,400 km to get from field to plate and contains ingredients from 5 countries in addition to our own... that’s a lot of “food miles!!!!!” When you eat locally, you eat what's in season.  You'll remember that strawberries are the taste of summer.  Even in the winter, comfort foods like squash soup and pancakes just make sense...a lot more sense than flavourless fruit from the other side of the world. This is hard to do all year round when you live in the "Great White North" but we support our local producers as much as humanly possible. On a personal level I try and buy local but sometimes it is too hard to resist produce such as those gorgeous California strawberries so prevalent on the grocery shelves right now...and at such a good price too.

Lets see what we have cooked up for you for this months theme. If you would care to join in either link your post using local ingredients or add your link to the Linky tool below.

First of all Mary Ann of Meet Me in the Kitchen starts our 100 Miles of Flavour menu off by highlighting local blueberries and honey from her home State of Georgia with a tantalizing salad of Mixed Greens with Blueberry Vinaigrette.  

To amp up our 100 Miles of Flavour menu Jamie of Mom's Cooking Club compliments the menu with an appetizer of  Grilled Ginger-Lime Shrimp highlighting Gulf of Mexico seafood from her native Florida.

Jerry of  Jerry's Thoughts, Musings and Rants brings the King of entrees highlighting  province of Ontario beef and red wine from the Niagara region with Beef Tenderloin with Mushroom-Red Wine Sauce. I can imagine the tender meat with luscious gravy!

Roz of La Bella Vita  compliments our meal with that WOW factor with a side of Risotto with Porcini Mushrooms and Marscapone Cheese made with local rice from the State of South Carolina. Creamy risotto would compliment any meal!!!

Next Sandi of The Whistlestop Cafe wowed us with a salad of Peas and Orzo with Pesto highlighting basil and peas from her garden and substituting Southern pecans for the walnuts.

To accompany our meal I brought along an outstanding dessert of Fallen Chocolate Cake with Cherry Red Wine Sauce with cherries and red wine from the Okanagan Valley here in British Columbia. Whether it was the advent of the 100-Mile Diet that started it, or the migration of "slow food" from Europe to North America, or even our growing frustration with the perils of processed food, something is cooking right here in the Okanagan. Farmer's markets are rising in popularity, our wineries have emerged from a place of vineyards to homes of fine cuisine, and pressure is mounting on local stores to bring in local, and organic. Our food is in transition.
This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover or a 100 Mile Supper. This cake uses a total of 7 eggs so be prepared!!! To achieve the cake's fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead. It's like a huge fudgy brownie only better!!!! Serve with the sauce warm or cold. With only 262 calories per serving this cake is a winning combination.

 Notice the cake platter that I won from Mari of Once Upon a Plate from CSN Stores. It comes in very handy!!!

**Fallen Chocolate Cake with Cherry Red Wine Sauce**

Sauce:

2/3 cup sugar
1/2 cup kosher red wine
1 pound frozen pitted unsweetened cherries

Cake:

1/2 cup shelled pistachios (you could also use sliced almonds)
Cooking spray
1 1/4 cups sugar, divided
1/4 cup water
4 ounces bittersweet chocolate, coarsely chopped ( I prefered to use semi-sweet or milk chocolate for a less bitter flavour)
Dash of salt
1/2 cup unsweetened cocoa
3 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
4 large egg whites

****************
To prepare sauce, combine the first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 30 minutes). Chill.

Preheat oven to 350°.

To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch springform pan coated with cooking spray.

Combine 1 cup sugar and water in a medium saucepan; bring to a boil. Remove from heat; stir in chocolate and salt, stirring until chocolate melts. Add cocoa, stirring with a whisk until well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.

Beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out nearly clean. Cool to room temperature; run a knife around outside edge. Serve with sauce.


You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Singing Praises of Spring with Notes of Citrus in a Blood Orange Sangria

 

Blood Orange Sangria

If dreary winter weather is getting you down, lift your spirits by adding bright, zesty citrus fruits to your every day cooking. The new year is well under way and already we have visions and hopes of Spring.

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and now one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

This months theme " Notes of Citrus"was chosen by long time member Jamie following her Floridian roots. We've mixed and matched these tropical-flavoured recipes for an aromatic menu that includes a splash of sunshine from start to finish. If you have a dish that would fit into this months theme please feel free to add your link at the bottom of this post with the Linky Tool.

Next month we will be highlighting local ingredients with "100 Miles of Flavour"
For my contribution this month I chose the seasonal blood orange. There is just something about them that appeals to all of my senses. They sport a thin, red-blushed orange skin, with flesh that ranges in colour from pink to brilliant red to burgundy. They're tart-sweet and slightly berry-like in flavour. The two most popular varieties are the dark-fleshed Moro and the delicately flavored Tarocco. The former is available from December to March, and the latter from January to May. Because the orange tree can simultaneously produce flowers, fruit, and foliage, these succulent fruits have long been associated with fertility. Although some are grown in California, most blood oranges come from Mediterranean countries (Southern Italy in particular) and are often considered to be among the finest dessert oranges in the world. Imagine picking one right from the tree!!!!

The brightly coloured outer layer of citrus fruit, the zest, contains scented essential oils that impart a handsome flavour to dishes. When a recipe calls for strips of zest, a vegetable peeler works very well. But for fluffy, grated zest, try using my favourite kitchen gadget a micro plane zester. Years ago I remember watching an episode of Martha Stewart where she used a woodworkers microplane to zest her lemons. I am sure this is where the idea came from to create a microplane for cooking. Best invention yet!

When juicing your citrus to extract the maximum juice, either roll your citrus fruit around on a flat work surface, pressing down firmly with the palm of your hand (this method is particularly useful for limes, which can be hard to squeeze), or warm through gently by dropping into a pan of hot water, popping into the microwave for a few seconds, or even placing in a warm oven for a minute or two. I use the microwave method myself and there is never a drop of juice wasted. One pound of fruit equals about three medium oranges and one cup of juice.

 Oranges are rich in antioxidants which are vital for healthy cells, including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. One tasty, medium-sized blood orange will provide you with 70 calories, 3.0 grams of fiber, 1.0 gram of protein, and no fat, sodium, or cholesterol.

Now lets see what we have cooked up for you for this months theme.

First of all Mary Ann of Meet Me in the Kitchen starts our Notes of Citrus menu off with a tantalizing appetizer of  Lime-Spiked Black Bean Dip. This dip is so easy and perfect for our virtual gathering. It tastes best served at room temperature.

Next Sandi of The Whistlestop Cafe wowed us with our main event Lemon Sage Chicken. The bright flavors of lemon and sage transform bland chicken breasts in this simple and fast marinade. Plan on marinating the chicken at least 4 hours before grilling or baking.

To amp up our Notes of Citrus menu Jamie of Mom's Cooking Club compliments the menu with Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing. Thanks for choosing this months theme Jamie. Our taste buds definitely needed to be awakened like the buds on the trees.

Jerry of  Jerry's Thoughts, Musings and Rants brings the King of side dishes with Braised Fennel with Orange. Orange juice and rind delicately flavour wedges of fennel. This slightly sweet side is the perfect foile for the rest of our menu.

Roz of La Bella Vita  ends our meal with that WOW factor with an absolutely stunning Nathan's Lemon Cake. Cooking Light adapted this recipe to trim the fat and calories, and it's still a moist, lemony finale...gorgeous too!!!

To accompany our meal I brought along an outstanding drink with Spanish roots a Blood Orange Sangria. Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges is lovely. But if they're not available, substitute navel oranges. The only change to the recipe is that I added the juice of 3 blood oranges. They were so juicy I needed to wash the wall!!

**Blood Orange Sangria**

2 cups sliced strawberries
2 cups apple juice ( added juice of 3 blood oranges juiced to make 2 cups of juice in total)
2/3 cup Triple Sec (orange-flavored liqueur)
1/2 cup sugar
4 whole cloves
3 seedless blood oranges, each cut into 16 wedges
2 (750-milliliter) bottles fruity red wine
2 (3-inch) cinnamon sticks
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges

*****************
Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.

Serves 16 or 8 or 4......wink )



You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Cooking Light Virtual Supper Club Goes Red for "Have a Heart" (and my 4 Year Blogiversary Giveaway)

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

As Valentine's Day approaches, our minds turn to our loved ones...plus perhaps a little bit of panic about what to give and what to eat. To make things easier on you, we have collected our Valentine's Day menu ,with a twist, from the pages of Cooking Light with recipe suggestions on how best to say "I love you" with Red Food. We are also honouring Heart and Stroke Month since these recipes are on the "light" side and good for not only your own heart health but for the ones you love. What better way to show them you love them by creating light dishes that are good for them from the pages of Cooking Light magazine. Stay tuned for my 4th Anniversary Giveaway...so keep reading!

As we continue into a new year we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and now one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. If you have a "heart - healthy" red dish that would fit into this months theme please feel free to add your link at the bottom of this post.

From strawberries to beets, red fruits and vegetables pack a vibrant nutritional punch. We've all heard the cliche that an apple a day can keep the doctor away, but the same runs true for a virtual cornucopia of red foods, including strawberries, cherries, raspberries, watermelon, tomatoes, and beets? Many red fruits and veggies are loaded with powerful, healthy antioxidants...such as lycopene and anthocyanins...that may do everything from fight heart disease and prostate cancer to decrease the risk for stroke and macular degeneration (the leading cause of blindness in people aged 60 and older). Antioxidants soak up damaging free radicals as well.

To amp up our Red Menu Jamie of Mom's Cooking Club started us off with Bruschetta with Warm Tomatoes. Briefly heating the tomatoes intensifies their sweetness while preserving their bright, fresh flavours. This is a timely reminder of summer! In the area of food and phytonutrient research, nothing has been hotter in the last several years than studies on the lycopene factor , another antioxidant, in the prevention of heart disease and cancer. Good thing I eat tomatoes like apples!

For our menu I chose a recipe from the pages of Cooking Light that used both red meat and red potatoes... Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes. I've made this recipe several times, always to rave reviews!!! It's perfect to make when you want something that tastes special, but takes no time at all. Marinate the steak before you head off for work in the morning and supper will be ready in however long it takes to cook the potatoes.

Potatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. Analysis of Red potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers.

Mary Ann of Meet Me in the Kitchen rounded out the theme by bringing a refreshing Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette. This tasty salads include radishes and radicchio and is eye candy when the vegetables are julienned.

In the vegetable neighborhood of salad greens Radicchio is the rowdy redhead when it comes to nutritional power. Radicchio has many healthful properties, it provides an antioxidant content rivaling that of blueberries and spinach.

Next Sandi of The Whistlestop Cafe wowed us with a salad that uses red onions....Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing.This is a typical Spanish-style salad that goes so well with our menu.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Onions are also a rich source of flavonoids, substances known to provide protection against cardiovascular disease.

Now let's introduce you to one of our latest members of the Virtual Supper Club Jerry of  Jerry's Thoughts, Musings and Rants from my old stomping grounds of  Ontario, Canada. He rocks red with beets in a Roasted Sweet-and-Sour Beets, Carrots and Parsnips dish. The cider vinegar provides fruity, acidic zip and enough liquid to prevent the sugary maple syrup from burning.

Beets are a unique source of phytonutrients called betalains shown to provide antioxidant, anti-inflammatory, and detoxification support.

And for the "piece de resistance" I would also like to introduce Roz of La Bella Vita who is living "the beautiful life" in South Carolina and loves Cooking Light also. She uses fragrantly sweet and subtly tart raspberries in a sensuous Almond Jelly Roll with Raspberry Filling. This cake can be made a day in advance; just wrap it in plastic wrap, and store your treat in the fridge. This leaves more time to spend with the ones you love.

 Raspberries are high in antioxidants and flavanoids. Now for the giveaway....

The Giveaway....

Before I move on to the recipe, it so happens today February 2nd also marks my 4th year blogiversary. Yes, I have now officially been blogging for 4 years. I would like to thank each and every one of you, whether you have followed me for years or are a brand new friend, for your support and friendship over the past years. I don't think I would be blogging without the feeling of community. What better way to make new friendships than by sharing the food around our table! As a small token of my appreciation I would like to offer you the chance for all bloggers worldwide to win a cookbook! What do foodies appreciate more than a good cookbook to add to their collections!!!

Lighthearted at Home: The Very Best of Anne Lindsay

February is Heart and Stroke Month so I felt the perfect book to offer was from a Canadian Author where part of the proceeds benefit a charity. For the past three decades, Anne Lindsay has changed the way Canadians eat, bringing flavour to healthy eating and inspiring a nation with her easy-to-make, delicious food. Anne was one of my icons when I was a teenager reading issues of Canadian Living magazine. Now, Anne invites you into her kitchen with Lighthearted at Home, a collection of her favourite recipes.

Anne offers more than 500 fully tested recipes, reviewed by the registered dietitians of the Heart and Stroke Foundation, complete with nutritional analysis for every occasion: signature stews and soups, perfectly prepared meat and fish, protein-packed vegetarian entrees, deliciously simple appetizers, entertaining menus and much more.

The Heart and Stroke Foundation, a volunteer-based health charity, leads in eliminating heart disease and stroke and reducing their impact through the advancement of research and its application, the promotion of healthy living, and advocacy. You can also visit their website at heartandstroke.ca.

A portion of the proceeds from the sale of this book will go to support the work of the Heart and Stroke Foundation.The giveaway is open to all bloggers worldwide to thank you all for your support.

To win simply leave a comment and tell me what you do to incorporate healthy eating into your lifestyle.I will select one winner randomly on midnight Sunday, February 6th.

Now on to the recipe!!!! Next month the Virtual Supper Club will be cooking with fresh flavours in Notes of Citrus so get into the kitchen and join in the fun!

**Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes**

1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch

Potatoes:

3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives

Garnish:

8 fresh chives, cut into 1-inch pieces

************************
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.


You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Cooking Light Virtual Supper Club Takes on New Food for the New Year.... Quinoa with Roasted Garlic, Tomatoes, and Spinach

By now I hope you have each embraced 2011 like a warm blanket and look forward to all the possibilities a new year brings. I am not one to make New Years resolutions but when our newest member here at the Cooking Light Virtual Supper Club suggested we start our year off with a New Food the course was set.

In our well-rounded worlds it was at first hard to believe that we had not tried pretty much every ingredient available to us in our 5 corners of the world. What ingredients have I never tried before was my first reaction? But as I peeled back the layers it came to me that I have never tried quinoa...yes that's true... so a search was made on the Cooking Light web site for the perfect dish to share with our ladies. Since my initial reaction I have come across so many foods I have not tried making before like panna cotta, sauerkraut, oysters, kale soup...the list goes on. We tend to make resolutions like keeping the house cleaner, spending less, or biking to work. This year why not throw your foodie fantasies into the mix? Do you want to learn to handcraft pasta or make the perfect pie crust? Thank you Mary Ann for opening our minds to all the possibilities.

As we continue into our second year we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

I am a little late on the bandwagon but I was happy to introduce myself to this amazing "new" food. Quinoa (pronounced keen-wa),  is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas." 

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! This article from Whole Foods will give you the "skinny" on all the benefits of this "Super grain of the Future."

Our newest member Mary Ann of Meet Me in the Kitchen started us off with two ingredients she has never tried before farro and chestnuts.  Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts was a stunning beginning to our menu. Thanks for choosing this months theme Mary Ann!

Next Sandi of The Whistlestop Cafe wowed us with a dish that I have also been wanting to try from the pages of Cooking Light... Rösti Casserole with Baked Eggs... I hope she thoroughly enjoyed her first experience with Rösti. I know I would have loved this dish!!!

As previously mentioned by new food is Quinoa. I brought Quinoa with Roasted Garlic, Tomatoes, and Spinach from the pages of Cooking Light.The tiny, beige-colored seeds have a nice crunch. The seeds have a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavour when cooked. It's cooked and eaten like rice and other grains.Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavour all its own. Be sure to give it a good rinse before cooking, or it may have a bitter taste. I loved the texture, the flavour...pretty much everything about this dish. I paired it with a "not so new to me" salmon steak.

Jamie of Mom's Cooking Club wowed us with a new food to her Fontina cheese. Her Onion and Fontina Beer Batter Bread sounds phenomenal!!!!

Helene of La Cuisine de'Helene wowed us with dessert this time virtually making a "new to her" flan.  Your Vanilla Caramel Flan made such a tasty ending to the menu Helene.

What foods have you never tried before that you could introduce in 2011? Perhaps there is a preparation that you have never tried?  If you would like to share this month join in below with a "new to you food" you have tried. Join in with a healthy dish from the pages of Cooking Light, from your archives or any another dish that would fit the "light" theme. Next month we will be celebrating Heart and Stroke Month with Red Foods so get your thinking caps on.

On to the recipe.....

**Quinoa with Roasted Garlic, Tomatoes, and Spinach**

1 whole garlic head
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1/4 teaspoon crushed red pepper
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine
1 cup fat-free, less-sodium chicken broth
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomato (1 small)
1 tablespoon shaved fresh Parmesan cheese
1/4 teaspoon salt

*********************
Preheat oven to 350°.

Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Serves 4

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Cooking Light Virtual Supper Club Celebrates the Holidays with Wild Rice Dressing with Roasted Chestnuts

Wild Rice Dressing with Roasted Chestnuts

 and Cranberries

We are taking a brief break from my "Bucket list " menu to bring you our monthly event. We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

This month our theme was chosen by  Helene of La Cuisine de'Helene....

Holiday Dinner Party!!!!

 Today is December 1st when I officially start thinking out loud about Christmas, the decorations go up and baking is a weekly occurance. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear! Let's see what the ladies over at the Cooking Light Virtual Supper Club have brought to our Virtual Supper this month. If you would like to join in with a healthy dish from the pages of Cooking Light, from your archives or any another dish that would fit the "light" theme please feel free to join in below.



The editors at Cooking Light share their tips for slimming down classic holiday dishes. Never is this as important as it is during the holiday season when we are faced with an overwhelming variety of tasty dishes. Let's face it eating is a central part of the holidays. Whether you're serving two or 20, lightened up dishes make sure your dinner will be delicious as well as healthy.

Here is my secret to healthy holiday eating. Stop thinking you have to give up your favourite holiday treats, such as those cookies made by a special relative. I don't know about you but as soon as I even think of not eating something, I want to eat more. Instead, plan to enjoy one or two cookies rather than a whole plate even if they are just that good!!! To get the most flavour and pleasure from any food, slow down and savour every bite. Everything in moderation has always been a good philosophy to live by.

Helene of La Cuisine de'Helene brought some delicious Creamy Artichoke Dip. It made such a tasty beginning to the menu Helene. Thanks for choosing this months theme.

Next Sandi of The Whistlestop Cafe wowed us with the perfect holiday dish of Turkey Scallopine with Apricots and Ginger. This dish gave us the canvas to develop our menu that has that WOW factor.

 Our newest member Mary Ann of Meet Me in the Kitchen shared a stunning Cauliflower "Caviar" with Frizzled Prosciutto . This can be used as an appetizer but also makes a stunning side dish as well don't you think!!

I brought this Wild Rice Dressing with Roasted Chestnuts and Cranberries from the pages of Cooking Light. I loved the texture the wild rice added to the dish married with the sweetness of the cranberries. The nutty, almost smoky flavour of wild rice pairs beautifully with game birds and other poultry. Although it wasn't originally planned this way this Wild Rice Dressing dotted with highbush cranberries and earthy chestnuts goes perfectly with the rest of my "Bucket List Menu". (I began my "bucket list" challenge with a tasty starter of Crab Cake Sliders with Lemon Remoulade. As the main dish I had Roasted Chicken with Tarragon Gravy which is now accompanied by this delicious stuffing).

And for dessert Jamie of Mom's Cooking Club wowed us with a dessert of Vanilla-Bourbon Pumpkin Tart. There can never be enough pumpkin in my books at a holiday table!!!!!!

On to the recipe.....

**Wild Rice Dressing with Roasted Chestnuts and Cranberries**

2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt, divided
1 1/2 cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1 1/2 tablespoons unsalted butter
1 1/2 cups halved lengthwise and thinly sliced carrot
1 1/2 cups chopped yellow onion
1 1/4 cups thinly sliced celery
1/2 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh sage
1 tablespoon fresh thyme leaves
1/4 teaspoon black pepper
Cooking spray

**************
Preheat oven to 400°.

Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.

 Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.

 Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.

Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.

 Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.

Yield: 12 servings (serving size: about 3/4 cup)



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Cooking Light Virtual Supper Club Celebrates with Corn

 

Creamed Corn with Bacon and Leeks

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!!!This months theme "A Celebration of Corn" was chosen by Sandi of The Whistestop Cafe.



Before we move on to the recipes there have been a few changes here at the Virtual Supper Club. Long time member Shelby of The Life and Loves of Grumpy's Honeybunch has moved over to a vegan lifestyle as well as made some other major changes in her life. We wish you all the best Shelby!!! Also we must say goodbye to Patsy of Family, Friends and Food who is concentrating on her family, PAC meetings and life in general. We wish you both well ladies!

Now on to this months menu where we have a lineup that will leave you wanting more from old friends and new.

Long time member Jamie of Moms Cooking Club starts us off with a pan of  Double Cornbread What more could we ask for than this comforting dish. But it doesn't stop there!

We would like to introduce you to Mary Ann of  Meet Me in the Kitchen. For her very first dish for our Virtual Supper Club our newest member packs in some flavour with a tasty Greens with Roasted Corn and Pepper Salad. Combine all ingredients an hour before dinner, then finish assembling the salad just before serving. This was a delicious way to start off Mary Ann.

 Sandi of The Whistlestop Cafe, being a true Southern gal, has chosen a showstopping main dish of Curried Corn Crab Cakes from the pages of Cooking Light. Lump crab meat, corn, and curry spices combine to make a delicious entree. This has that WOW factor Sandy!

I decided to round out the meal with a classic dish of Creamed Corn with Bacon and Leeks. Fresh creamed corn is nothing like the toothless stuff from a can, even if I am a fan ot the canned variety.  The kernels are plump and full of corn flavour. Easy and quick to prepare this is an especially delicious side dish for chicken or pork. When I think of late summer or early fall no vegetable is more synonymous with the season than freshly picked corn on the cob. Although corn is now available in markets year-round, it is the locally grown varieties that you can purchase from your local farmers that not only taste the best but are usually the least expensive.

Our own mothers and grandmothers were the "Paula Deen's" of their day. They never used margarine since butter was the only thing available in their kitchen. If the recipe called for milk, cream would make it better. "Calorie" or "fat" content were added to their list of "swear words" and they were never even a consideration when it came to cooking. I am here to tell you that you can make this rich side dish "light". When you tasted this creamed corn you will know it is a perfect fit for your repertoire of cooking sensations. This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.

And finally we would like to welcome back our long time member Helene of La Cuisine de'Helene who has relocated to Eastern Canada to be close to her family. Welcome back Helene!!!! Helene consulted with her kids and decided upon Lemon Cornmeal Cookies.

Here is my recipe from the pages of Cooking Light....

**Creamed Corn with Bacon and Leeks**
from Cooking Light

6 ears corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon
1 cup chopped leek

**********************
Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides.

Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly. Sprinkle with the crumbled bacon just before serving.

Serves 6

Join us this month by linking to our posts with a healthy dish that fits into this months theme as we explore this ancient staple with a menu that celebrates this seasonal ingredient.

Cooking Light Virtual Supper Club Goes Vegetarian

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our theme was chosen by Shelby of The Life and Loves of Grumpy's Honeybunch.

If you are thinking of making the switch to a vegetarian life-style for its health benefits, you’ll be pleased to find that there is a wonderful additional benefit to vegetarian eating. It’s a delicious and fun way to explore new foods. A vegetarian meal can be as familiar as spaghetti with marinara sauce, as comforting as a bowl of rich, potato soup, or as exotic as grilled polenta with portobello mushrooms. A vegetarian menu is a powerful and pleasing way to achieve good health.

Vegetarians avoid meat, fish, and poultry. Those who include dairy products and eggs in their diets are called lacto-ovo vegetarians. Vegans eat no meat, fish, poultry, eggs, or dairy products. I grew up with a dad who was lacto-ovo vegetarian so am quite familiar with the variety of dishes available, despite the fact that my dad continues to be a picky eater.

Long time member Jamie of Mom's Cooking Club started this months potluck menu with Candied Walnut, Pear and Leafy Green Salad. This is a refreshing choice Jamie with fall flavours a highlight in every bite.

Shelby of The Life and Loves of Grumpy's Honeybunch was unable to make it this month since she has been in the throws of moving and beginning a new chapter in the lives of Grumpy and Honeybunch. We missed you Shelby.

Patsy of Family, Friends and Food wowed us with her choice of  Fusilli with Roasted Tomato Sauce . Oven-roasting tomatoes with garlic and herbs boosts the flavour in this meatless sauce and brings it into fall.

 Sandi of The Whistestop Cafe brought the finale of a fall-inspired Carrot Cake. Carrot cake has always been a favourite here at More Than Burnt Toast! Save me two pieces Sandi!

I brought along a twist on an old favourite. We have been experiencing a warmer than usual Indian summer in the past few weeks so summer is still lingering. That doesn't prevent me from enjoying all the fresh produce from our local farmers markets and fruit stands. Butternut squash is a favourite around here so it was inevitable that it would make its way into a potluck dish. The sweet squash contrasts beautifully with Smoky Marinara in this Butternut Squash Lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days. I twisted the recipe a little by omitting the onions in the spinach mixture, squeezing the spinach dry, chopping it and adding it to the ricotta mixture.

**Butternut Squash Lasagna**

Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese

***********************
Preheat oven to 375°.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion (if using); sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. (rinse under cold water and squeeze dry; chop finely) Combine provolone, parsley, salt, pepper, eggs, (chopped spinach) and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.(Cook in a pot for 10 -15 minutes until tender)

Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Makes 2 lasagnas, 6 servings per pan

Smoky Marinara

Look for fire-roasted tomatoes in the organic section or with the canned tomatoes in your supermarket.

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

***************
Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

6 cups (serving size: 1/2 cup)

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Virtual Supper Club Showcases Our Fall Favourites

Frisée, Baby Spinach, and Golden Beet Salad

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our theme was chosen by Jamie of Moms Cooking Club featuring a tasty menu of:

Fall Favourites

Fall is right around the corner! Very soon, leaves will begin changing colour and falling to the ground as the air turns cool and crisp.It is an inbetween season where it is not really cold and not really warm. The air has that certain woodsy fragrance with a little nip to bite your nose early in the morning and my world is seen through multihued glasses of red and russet. If you haven't already gathered it is THE season and my favourite by far!!!!! I love to bring the warm cozy blankets and sweaters out of hibernation and sit curled up on the couch in front of the fire with a book...or better yet a cookbook.

Not only is Fall a great time for jumping into piles of leaves and carving pumpkins, but it also provides a great chance to try out some delicious recipes that will help bring the spirit of the season into your kitchen and home. One of the easiest ways you can do this is by using the bounty of inspirational produce of the season from your garden or farmers markets in various recipes.

Long time member Jamie of Mom's Cooking Club started this months menu with Beef Daube Provencal.Braised beef with red wine and vegetables makes this classic French stew perfect for cold weather.
As an accompaniment I brought along a fall salad of Frisée, Baby Spinach, and Golden Beets.  This salad of greens, beets, and goat cheese would please any palate. You can use regular red beets in place of golden beets, or opt for a combination of both. This versatile, nutritious tuber combines sweet, earthy undertones with a wealth of nutrients.

To balance the menu Shelby of The Life and Loves of Grumpy's Honeybunch adds a delicious side of Butternut Squash Blue Cheese Gratin. This is a dish I wanted to try myself so wish I could have dug my fork in in "real time".

Patsy of Family, Friends and Food wowed us with her choice of  Roasted Cauliflower with Browned Butter.Roasting your vegetables intensifies the flavours amd the browned adds that extra depth of flavour.

Sandi of The Whistestop Cafe brought the finale of a fall-inspired Pecan Pie Ice Cream. We are still in between seasons so this is a perfect crossover dish with fall flavours. Nothing says fall like pecan pie!!

At home I served this tasty fall spinach salad with Spiced Pumpkin Biscuits which complimented the sweetness of the beets and cranberries well.

**Frisée, Baby Spinach, and Golden Beet Salad**
from Cooking Light

3/4 pound medium golden beets
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
4 cups frisée or radicchio
4 cups baby spinach
1/2 cup (2 ounces) crumbled soft (log-style) goat cheese

*****************
Preheat oven to 400°

Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.

Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

Seves 6

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