Mushroom Soup

Mushroom Soup

-2 tablespoons butter
-2 cups onion diced
-5 cloves of garlic
-2 cups Crimini mushrooms
-1 portabello mushroom chopped
-1 tablespoon herb de Provence
-1 cup red wine (I used a merlot)
-900 ml of broth (beef, veggie or chicken)
-salt and pepper to taste
-green onions to garnish and peppercorn goat cheese

-in a large pot melt butter and cook onions until transparent on medium low heat.  Once they are soft add the garlic and sautée for a few minutes,  Then add the sliced mushrooms and cook for 10 minutes.  Add the red wine and herb de Provence and allow to simmer for about 10 minutes, then add the broth. I allowed it to simmer for a few hours on low heat and then I puréed the soup.  I garnished it with peppercorn goat cheese and green onions.

Pan fried Veggie

Pan Fried Veggies

-2 tablespoons olive oil or butter
-2 red onions chopped
-2 portabello mushrooms
-2 zucchini chopped in coins
-2 cloves of garlic
-2 ribs of celery
-1 red pepper
-1 tablespoon chili powder
-1/2 cup red wine
-1/2 cup beef broth
-salt and pepper
-2 tablespoons parmesan cheese

In a frying pan add oil on medium heat.  Cook portabello mushrooms until browned.  Then add onions, celery, garlic, red pepper.  Keep stirring, when onion is cooked add the zucchini and pan fry.  Once they start to cook add the wine, chili powder, broth, salt and pepper.  Allow to cook until the liquid starts to boil away.  Add parmesan cheese and serve.

Eggplant Parmesan

This is my version of eggplant parmesan.  I used almost all organic ingredients from the Leslieville Farmer's market.  I only used two small eggplant and I was able to make almost 2 dishes.

Tomato Sauce

olive oil (1-2 tablespoons)
1 large leek chopped
2 portabello mushrooms
1 green pepper
1 purple pepper (could be red, orange, yellow)
1 zucchini chopped
1 teaspoon chili powder
1 jar of stewed tomatoes
salt and pepper


In a large frying pan add the leeks and olive oil, cook on a medium heat.  Allow the leeks to soften, then add mushrooms.  Stirring frequently.  Once mushrooms are cooked add the zucchini, peppers and chili powder, cook until soft, then add 1 jar of stewed tomatoes.  Allow to cook.

Eggplant Parmesan

2 small eggplants, sliced finely
1 cup flour
3 eggs whisked
2 cups bread crumbs
salt an pepper
3 tablespoons parmesan cheese
Mozzarella Cheese (I used an entire brick)

Slice eggplant and flour both sides. Mix bread crumbs, parmesan cheese and salt and pepper so that the mixture is consistent.  Dip the eggplant in the egg (the egg which has been whisked in a bowl) and coat with the bread crumb mixture.

In a large frying pan add enough olive oil to coat the bottom of the pan and once the oil is warmed add the eggplant.  Add the eggplant until it is browned on both sides.  You can place on paper towels, to absorb some of the oil.  Then place in the bottom of casserole dish cover with tomato sauce and mozzarella cheese and parmesan cheese, and continue the layers and then bake at 350 for 25-30 minutes.  I placed under the broiler until cheese is browned.

I had extra eggplant and no sauce, however I had beautiful heirloom tomatoes.  I salted and peppered the tomatoes and then layered the eggplant with the tomatoes and mozzarella cheese.  So amazing.

Leslieville Market 

Grilled veggies

Last night I was in heaven, I was at a friend's house and I got the opportunity to BBQ.  I had prepared everything before heading out, so that it would be mess free, I forgot to take pictures.  I headed to St. Lawrence Market, and bought lamb burgers, beef burgers and chicken.  For veggies I bought corn still in husks, red, yellow, green and orange peppers, zucchinni (yellow and green) and portabello mushrooms.

I marinated them in 1/3 cup balsamic vinegar and 2/3 cup olive oil with a pinch of salt and pepper and dried rosemary crushed (1 tablespoon).

I cut my zucchini lengthwise (looks like a slice of bacon)  The BBQed one medium for 10 minutes or until cooked.  I served with the amazing lamb burgers.  The left overs I will use to make pasta sauce.

Asparagus with Onions and Portabello mushrooms

So tonight asparagus is not for the onion hater....

 I cut up 1 white onion and pan fried until clear I added to large Portabello mushrooms chopped, when cooked I caramelized mixture by adding red wine, tamari soya sauce and allowed to cook for a while.  I placed asparagus in oven at 350 for 10 minutes with a little olive oil, and stirred it a few times.  After cooking I removed from oven and placed onion mixture over the asparagus