Author: Angie Cordoni

Spaghetti Squash Soup

Posted on by Angie Cordoni
Bowl of soup

Forget the butternut squash ~ the texture of spaghetti squash and delicate flavour make this Spaghetti Squash Soup a healthy and easy fall dinner!

~ Angie

Bowl of soup

Spaghetti Squash Soup

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Total Time 1 hour
Course Soup
Servings 6

Ingredients
  

  • 1 spaghetti squash
  • 3 tbsp olive oil divided
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 onion diced
  • 4 cups chicken stock Chef’s Elite Stock Base is best!
  • 3 tbsp maple syrup Posh uses Escuminac
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375.
  • Cut squash top off, then cut in half lengthwise. Scoop out seeds. Drizzle with 2 tbsp olive oil and sprinkle with salt. Turn upside down on a baking sheet lined with parchment paper and bake for 30 minutes.
  • Meanwhile, add 1 tbsp olive oil and butter to soup pot. Once melted add diced onion. Cook for 10 minutes. Add celery and carrot and cook for 5 minutes more.
  • Add broth to pot and bring to a boil. Reduce heat and let simmer for 20 minutes until carrots are softened.
  • Remove squash from oven and let cool slightly. Scrape out the beautiful squash, add to the soup pot and mix to combine.
  • Let cool slightly. With a ladle, transfer to a blender in small batches. Blend until pureed.
  • Add maple syrup to soup and stir to combine.
  • Salt and pepper to taste.
  • Enjoy with a soft bread! Happy Fall!
Keyword Fall, Maple Syrup, Squash
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Pumpkin Spice Cookies

Posted on by Angie Cordoni
Package of Pumpkin Spice mix and plate of Cookies

Pumpkin Spice has become the flavour of fall…lattes, pumpkin pie, and these delicious pumpkin spice cookies!

~ Angie

Package of Pumpkin Spice mix and plate of Cookies

THANKSGIVING PUMPKIN SPICE COOKIES

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Baking
Servings 30 cookies

Ingredients
  

Cookie Ingredients:

  • 1 large sweet potato peeled and roughly chopped
  • 10 tbsp unsalted butter, room temperature (if using salted, omit salt in recipe)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tsp Epicureal pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine Ibiza sea salt
  • 2 tsp Davids pumpkin spice

Frosting Ingredients:

  • 1 stick unsalted butter, room temperature
  • 3 cups icing sugar, divided
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon, plus more for dusting
  • ¼ tsp fine sea salt (omit if using salted butter)

Instructions
 

  • Put chopped sweet potatoes into a saucepan of water and bring to a boil over high heat. Cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. You will need 1 cup (250 ml) of the mashed sweet potatoes for this recipe.
  • Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  • In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed.
  • In a medium mixing bowl, add flour, baking soda, baking powder, salt, and pumpkin spice. Whisk together then add to wet ingredients. Mix until just combined.
  • Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  • Bake until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely.
  • To make the frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, and salt. Using a hand/stand mixer, beat until smooth. Add remaining cup (250 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  • Once cool, spread approximately a tbsp of frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
Keyword Cookies, Fall, Pumpkin Spice
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Belgian Waffles

Posted on by Angie Cordoni
A plate of Belgian Waffles

Crisp on the outside and soft in the middle…simply delicious Belgian Waffles! Epicureal Vanilla Extract is perfect in the recipe and available at Posh!

~ Angie

A plate of Belgian Waffles

Belgian Waffles

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Belgian
Servings 4

Ingredients
  

  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 eggs separated
  • 1/2 cup vegetable oil
  • 2 cups milk
  • 1 tsp Epicureal Vanilla Extract

Instructions
 

  • Separate the eggs. Beat egg whites until stiff peaks form.
  • Sift the dry ingredients together in a large bowl (Fox Run Stainless Steel Mixing Bowls are perfect for this!)
  • In a separate bowl, mix together the egg yolks, milk, oil and vanilla, stir slightly.
  • Add to dry ingredients and mix well.
  • Fold in egg whites.
  • Oil the waffle maker. Cook in waffle iron on medium-high heat for around 5-10 minutes.
  • Add whip cream, syrup, strawberries, blueberries, butter or whatever you fancy!
  • Bon Appetit!
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Cha-Cha-Churros!

Posted on by Angie Cordoni

Cha-Cha-Churros! Like a donut but even better! Start by making an easy choux pastry dough, then piped into hot oil with a piping bag and large closed star tip like this one from Wilton. Rolled in cinnamon sugar and dipped in a sweet sauce and you have a delicious dessert or afternoon sweet treat!

~ Angie

Churros

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 6

Ingredients
  

Churros:

  • 1 cup water
  • 6 tbsp. butter
  • 2 tbsp. granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 c. all-purpose flour
  • 1 tsp. kosher salt
  • 2 large eggs
  • Vegetable oil for frying

Cinnamon Sugar

  • ½ cup sugar
  • 2 tsp cinnamon

Chocolate Dipping Sauce (optional)

  • 3/4 c. Semi sweet Chocolate wafers
  • 3/4 c. heavy cream
  • 1/4 tsp. Salt

Instructions
 

  • In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat, add flour and salt, and stir with a wooden spoon until thickened, about 30 seconds. Let mixture cool for 10 minutes.
  • During this time, mix cinnamon and sugar and pour in large flat plate.
  • To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
  • In a large flat wide pot over medium heat, add approximately 1″ high of oil and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 5-6″ long ropes. Use kitchen scissors to cut off dough from piping bag.
  • Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.

Chocolate sauce:

  • Place chocolate chips in a medium heatproof bowl.
  • In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add salt and whisk to combine.
Keyword Chocolate, Dessert, Sweets
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Kale & Lemon Summer Salad

Posted on by Angie Cordoni

Matthew is the only person I have ever hired without meeting in person first!  On the phone he spoke of his love of salads and I was intrigued with a kale and preserved lemon recipe he spoke of.  He came in today and we made it together, using Epicureal Preserved Lemons!  Magnificent!  I hope you like it too!

~ Angie

Kale & Lemon Summer Salad

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Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 whole preserved small Epicureal lemons cut in half, run under water, remove seeds
  • 2-3 cloves garlic minced
  • 3 Tbsp red wine vinegar
  • 3 Tbsp honey
  • 1 tsp fresh ground pepper
  • ¼ cup extra virgin olive oil
  • 6-8 stems kale depending how leafy they are
  • Parmesan cheese grated coarsely

Instructions
 

  • Blend all ingredients but olive oil together using immersion blender or food processor.  Once blended add oil slowly while mixing. Refrigerate for 20 minutes.
  • Remove kale leaves from stem. Rinse and dry them with spinner or towel.  Break into bite size pieces.
  • Toss leaves with dressing in a bowl. Really mix… using hands is best to massage the kale. But tongs can work too.
  • Plate and top with parmesan grated in large chunks.  (Use potato peeler or large grater)
  • Bon Appetit!
Keyword Fresh, Kale, Lemon, Salad, Summer
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Birria Tacos

Posted on by Angie Cordoni

A Mexican dish from the state of Jalisco, Birria is a meat stew or soup made from your choice of meat, which is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth.

These Birria tacos are the best! Even my daughters liked them! A bit spicy but so delicious ~ enjoy!

~ Angie

Birria Tacos

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Course Main Course
Cuisine Mexican
Servings 8 tacos

Ingredients
  

  • 1/2 tsp ancho powder
  • 5 guajillo peppers
  • 2-3 chiles de arbol optional for spicier Birria
  • 1 tablespoon vegetable oil
  • 1 large white onion chopped
  • 1 can whole tomatoes
  • 5 cloves garlic chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 4 cups beef stock separated
  • 3 pounds boneless beef shank
  • 8 flour tortillas

Fixings: Use your favourites!

  • Chopped red onion
  • Sliced jalapeno or serrano
  • Fresh chopped cilantro
  • Chili flakes
  • Fresh lime juice
  • Shredded cheese

Instructions
 

MAKE THE BIRRIA

  • Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
  • Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
  • While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
  • Add the onion cook for 5 minutes to soften.
  • Add the garlic and cook another 1 minute, stirring. Add canned tomatoes and cook another 5 minutes.
  • Add mixture to a food processor. Puree.
  • Remove the softened chilies from water and add to the food processor. Puree.
  • Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. Strain if desired to remove any unprocessed bits of skin.
  • Cut the beef into large chunks and sear in a large stock pot 3 minutes per side.
  • Add birria sauce to pot. Add remaining 3 cups beef broth. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy. Shred the meat with forks to your preference.
  • Toast tortillas straight on flame or in a pan with oil, depending on your stove top.
  • Serve tacos open face with side of birria sauce, some tortilla chips, and a margarita!
Keyword Chillies, Spicy, Tacos
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    The Star Za’atar One-Pan Chicken

    Posted on by Angie Cordoni

    Za’atar is a middle eastern spice blend of thyme, sesame, sumac, cumin, black pepper and salt. Mixed with chicken, potatoes, arugula and lemon in this one-pan dish and you have a tasty dinner ready family and friends! Love it!

    ~ Angie

    Star Za’atar One-Pan Chicken

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    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Middle East
    Servings 4 servings

    Ingredients
      

    • 4 teaspoons za’atar
    • ¼ cup extra-virgin olive oil plus more for drizzling
    • Kosher salt and freshly ground pepper
    • 3 pounds bone-in skin-on chicken thighs and drumsticks
    • 1 pound Yukon potatoes cut in quarters
    • 1 lemon cut in half
    • 1 bunch arugula approx. 2 cups

    Instructions
     

    • Preheat oven to 425 degrees.
    • In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
    • Rub za’atar mixture all over chicken.
    • Toss potatoes in silver mixing bowl with 1 tablespoon oil; season with salt and pepper. Transfer to roasting dish and roast in oven, stirring once, until they start to brown, about 20 minutes. And add chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 20 to 25 minutes.
    • Switch oven to broiler setting. Move roasting pan to upper third of oven; broil until chicken is browned, 2 to 3 minutes. In another mixing bowl, drizzle arugula lightly with oil; season with salt and pepper, and scatter over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken.
    • Toss everything together and serve. Enjoy!
    Keyword Chicken, Middle Eastern, Spices, Za’atar
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      My Favourite Farmhouse Pancakes

      Posted on by Angie Cordoni
      Farmhouse Pancakes

      This is a long-used family recipe for Farmhouse Pancakes that always has the kids running for the breakfast table! Makes 8 four-inch pancakes.

      ~ Angie

      Farmhouse Pancakes

      Farmhouse Pancakes

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      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Course Breakfast
      Servings 8 pancakes

      Ingredients
        

      • 1 1/8 cups milk
      • 1 cup rolled oats not large, regular
      • 2 tablespoons oil
      • 2 eggs beaten
      • ½ cup whole wheat flour
      • 1 tablespoon brown sugar
      • 1 teaspoon baking powder
      • ¼ teaspoon salt

      Instructions
       

      • Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes.
      • Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking powder. Stir just until the dry ingredients and moistened. Batter may appear a bit runny, but that’s ok.
      • Bake on a hot nonstick dry pan, using ¼ cup of batter for each pancake. Turn them when the top is bubbly, and the edges are slightly dry.
      • Serve with Escuminac Maple Syrup and butter!
      Keyword Maple Syrup, Oats, Pancakes
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        French Fireside Mustard Chicken

        Posted on by Angie Cordoni

        This recipe for French Fireside Mustard Chicken comes from Posh’s own resident Chef Glenys. The star of the dish is a luscious mustard sauce, with a blend of shallots, garlic, Dijon mustard, and a medley of fresh herbs. It’s a deliciously creamy, tangy dish and you can adjust the amount of Dijon mustard for a more milder dish to suit your tastes!

        ~ Angie

        French Fireside Mustard Chicken

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        Prep Time 15 minutes
        Cook Time 30 minutes
        Total Time 45 minutes
        Course Main Course
        Cuisine French
        Servings 4 servings

        Ingredients
          

        FOR THE CHICKEN

        • 2 boneless and skinless chicken breasts halved horizontally to make 4 fillets
        • 1 teaspoon salt
        • 1/4 teaspoon cracked black pepper
        • 4 tablespoons flour for dredging
        • 1 tablespoon unsalted butter
        • 1 tablespoon olive oil

        FOR THE MUSTARD SAUCE

        • 2 tablespoons unsalted butter
        • 1 shallot chopped
        • 4 cloves garlic minced
        • 1 cup dry white wine or chicken broth
        • 1-2 tablespoons Dijon mustard use 1 tablespoon for a milder flavour
        • 3/4 cup chicken broth
        • 1 tablespoon fresh chopped tarragon leaves
        • 1 teaspoon fresh thyme
        • 1 teaspoon fresh chopped rosemary leaves
        • 1/2 cup whipping cream
        • Salt and cracked black pepper to taste

        Instructions
         

        • Season chicken breasts with salt and pepper. Dredge in flour, shaking off the excess. Set aside.
        • Heat the butter and olive oil in a large pan or skillet over medium-high heat.
        • When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
        • Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
        • Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
        • Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
        • Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired. Serve chicken with sauce.
        Keyword Chicken, Dijon Mustard, Herbs
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          Angie’s Favourite Forest Hike Muffins

          Posted on by Angie Cordoni

          This recipe for veggie filled forest hike muffins makes it worthwhile to drag out the food processor! But a hand grater will work just as well. Whatever you use is worth it though, I love these muffins!

          ~ Angie

          Angie’s Favourite Forest Hike Muffins

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          Prep Time 25 minutes
          Cook Time 22 minutes
          Cool 10 minutes
          Total Time 57 minutes
          Course Baking, Snack
          Servings 18 muffins

          Ingredients
            

          • 2 cups shredded carrot
          • 1 cup shredded zucchini
          • 1 cup chopped peeled apple
          • 3/4 cup flaked coconut
          • 1/2 cup chopped almonds (omit for school snacks)
          • 2 teaspoons orange zest
          • 2 cups all-purpose flour
          • 1 cup sugar
          • 1 tsp ground cinnamon
          • 2 teaspoons baking soda
          • 1/2 teaspoon salt
          • 3 eggs lightly beaten
          • 3/4 cup canola oil
          • 1 teaspoon vanilla extract

          Instructions
           

          • Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel in a bowl. Set aside.
          • Combine flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Separately combine eggs, oil and vanilla.
          • Stir wet ingredients into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
          • Fill greased or paper-lined muffin cups two-thirds full.
          • Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
          Keyword Muffins
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