Wednesday, April 30, 2008
yields 4 portions
1 package mixed field greens
1 package green beans
2 cans tuna
1/2 cup black olives, pitted
4 hard boiled eggs, sliced
3 tomatoes, quartered
6 anchovies (optional)
Garlic Dijon Vinaigrette
1 tbsp garlic, minced
1 shallot, minced
2 tbsp dijon mustard
1/2 cup red wine vinegar
1 cup olive oil
2 tbsp honey or 1 tbsp agave syrup
1. Mix all ingredients for vinaigrette together and chill in fridge.
2.In a boiling pot of water, drop green beans in and cook until tender. Drain and shock in cold water to stop them from cooking. Toss beans in 1tbsp of vinaigrette.
3. Place mixed greens on a platter and assemble tuna, egg, olives, tomatoes, green beans and anchovies on top. Pour dressing over top and serve immediately.
Sunday, April 27, 2008
- Roasted Garlic Caramelized Onion Goat Cheese Baguette
- Cantaloupe Bocconcini Prosciutto Salad
- Roasted Cauliflower White Bean Dip
- Individual Strawberry Shortcakes
- Cinnamon Caramel Popcorn
Last night my close girlfriends and I got together for girls night so I thought what better way to start out the night then appy’s and drinks before going out downtown? It was a bit of a random selection, but recipes I’ve been meaning to try, or in the strawberry shortcake case, a poundcake from the freezer that needed some lovin! The crackers I used for the white bean dip are Lesley Stowe's Raincoast Crisps and if you've never had them before, you need to go out and get some right now! The caramel popcorn recipe is from Dinner with Julie and I decided to add cinnamon to the recipe since I think caramel and cinnamon are the most amazing combo together. I also had picked up the cutest little popcorn containers from Gourmet Warehouse and have been meaning to use them. I love how the box says delicious and nutritious, this popcorn may not be nutritious but it sure is delicious! Nothing better than good food, good friends and a little dancing...Dinner with Julie)
8 cups air popped popcorn (about 1/2 cup kernels)
1 cup brown sugar, packed
1/2 cup corn syrup
2 tbsp butter
1 tbsp ground cinnamon
1 tsp. vanilla
1/4 tsp baking soda
1.Preheat oven to 250 degrees F. Spray a large bowl with non-stick spray and put the popcorn in it
2.Combine brown sugar, corn syrup and butter in a medium saucepan and bring to a boil over medium heat. Add cinnamon and mix in.
2.Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda.
3.Quickly pour over the popcorn and stir to coat well. Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.
Individual Strawberry Shortcakes
1 cup whipping cream
3 tbsp icing sugar
1 tsp vanilla
3 cups frozen strawberries
1/4 cup sugar
mint garnish (optional)
1.In a mixer whip cream with icing sugar and vanilla until soft peaks form. Chill in fridge
2. In a pot add frozen strawberries and sugar.Cook on med-high heat. When strawberries soften, mash them and let reduce until sauce because thick and syrupy. Serve warm or cold.
Caramelized Onion Goat Cheese Baguette
2 garlic bulbs
1/4 cup butter, softened
1 tsp thyme or rosemary, chopped
2 large white onions,sliced
1 tbsp sugar
1/4 cup nicoise or kalamata olives, chopped
1/4 cup goat cheese, crumbled
1.Preheat oven to 375 degrees F. Cut tops off garlic, drizzle with olive oil and wrap in foil. Roast in oven for 30 min or until garlic is soft.
2.In a large pan heat oil on med-high heat. Add onions and saute with sugar and thyme until soft and caramelized. Salt and pepper to taste.
3. Slice baguette in half and warm in oven for 5 minutes. Take baguette out and turn broiler on.
4.Combine softened butter with roasted garlic and spread over baguette, top with caramelized onions, crumbled goat cheese and olives. Place in broiler for 2 minutes and serve warm.
Roasted Cauliflower White Bean Dip
1 can white beans (Cannellini,White Kidney, rinsed)
1 bulb roasted garlic
1 head cauliflower
1/2 lemon, juice
1/4 tsp chili pepper flakes
3 tbsp warm water
1.Preheat oven to 375 degrees F. Cut cauliflower into small pieces and toss in oil, salt and pepper. Roast until caramelized. Let cool
2. In a food processor combine white beans, roasted garlic, lemon juice, chili flakes, water and 1/2 of the roasted cauliflower. Puree until smooth. Season with s+p and adjust consistency of dip by adding more water if necessary. Add in the rest of the cauliflower (saving a few florets for garnish) and pulse until chunky. Chill and serve.
Cantaloupe Bocconcini Prosciutto Salad
1 cup bocconcini
8 basil leaves, chiffonade
1 lime, juice
2 tbsp honey
6 slices prosciutto, julienned
1.Slice cantaloupe in half and scrape out seeds. Using a melon baller scoop out balls.
2. Mix honey and lime juice together. Toss everything together and serve chilled.
Tuesday, April 22, 2008
BBQ Chicken Quesadilla with Mango Avocado Lime Salsa
2 ground flax seed soft tortilla
1 chicken breast, cut into bite size pieces
1 cup fresh corn kernels (or canned)
1/2 red pepper, diced
3 green onions
1/4 cup favorite bbq sauce
1/2 cup sharp cheddar cheese, grated
1.Saute chicken until almost cooked through, add in red peppers and cook until softened. Take off heat and add green onions and bbq sauce.
2. In a pan add a little oil and heat on med-low. Place tortilla in pan and on 1/2 the tortilla place chicken mixture and cheese. Fold over. Pan fry until golden and flip and crisp the other side. Serve warm
Mango Avocado Lime Salsa
1 mango, small dice
1 avocado, small dice
3 tbsp onion (red or white), small dice
1/4 cup cilantro, chopped
1 lime, juice only
2 tsp honey
1/2 jalapeno (optional)
1/2 tsp chipotle chili powder (optional, but adds a bit of smokiness)
3 cups plain yogurt
1.Place yogurt in a strainer that has been lined with paper towel or a coffee filter and place over a bowl.
2.Let sit in the fridge to drain the liquid and become thick, at least 1 hr.
Monday, April 21, 2008
Crispy Halibut Fish Burger with Lemon Dill Tartar Sauce
(for 1 person)
1 whole grain bun
1 handful mixed greens
1 halibut filet
1/4 cup whole grain flour
1/4 cup bread crumbs
2 tbsp milk
1.Preheat oven to 350 degrees F and preheat small frying pan with a little oil in it. Mix together egg and milk and season flour and bread crumbs with salt and pepper.
2. Dredge halibut in flour, then egg wash then bread crumbs. Pan fry on both sides until golden brown finish in the oven until done, about 5-6 min depending on thickness of filet.
Lemon Dill Tartar sauce
3 cup plain yogurt
1/4 cup fresh dill, chopped
1/2 cup sweet pickles, diced
3 tbsp capers, chopped
3 tbsp fresh lemon juice
1/2 clove garlic
1.To thicken yogurt place a strainer with paper towel over a bowl, place yogurt in strainer and set in fridge for atleast 1 hr or more.
2.Combine ingredients together with thickened yogurt and chill in fridge.
Sunday, April 20, 2008
Maple Pecan Pie (Adapted from Donna Hay's- Modern Classics 2)
1 tenderflake deep dish pie crust
1 cup whole pecans
1/2 cup brown sugar
1/2 cup maple syrup
40g (1 1/2 oz) butter, melted and cooled
1/2 cup whipping cream
1.Pre-bake pie shell till lightly golden. Preheat oven to 350 degrees F and toast pecans, let cool.
2.Whisk together all ingredients except pecans. Fold in pecans last and pour into pie shell. Bake for 35-40 min or until filling is set. Cool before serving.
Crispy Chewy Granola Bars (Adapted from Ellie Krieger's- The Food you Crave)
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflower seeds
1/2 cup toasted wheat germ (if cannot find toasted, buy wheat germ and throw in a 350 degree F oven until toasted)
1/4 cup whole grain pastry flour
1/4 cup dried apricots
1/4 cup dried blueberries
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup dark chocolate chunks (optional)
1/2 cup nonfat dry milk
1 tsp ground cinnamon
1/3 cup pure maple syrup
2 large eggs
1.Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper.
2. Place all ingredients in a food processor, except maple syrup and eggs and pulse until everything is finely chopped, or chop by hand. Add in syrup and eggs until combined.
3. Spread mixture evenly into baking pan and bake until golden brown, about 25 minutes. When cool cut into bars.
(note: because wheat germ is high in natural oils it is prone to rancidity so look for it in vacuum packaging and not in bulk. After being opened store it in the fridge or freezer. It has gone bad if it has an unpleasant smell and bitter flavor.)
Wednesday, April 16, 2008
Hoisin Chicken Lettuce Wraps
2 chicken breast, diced into bite size cubes
1 red bell pepper, julienne
2 baby bok choy, sliced
1 carrot, thin strips (use a peeler)
2 celery stalks, sliced
2 cups, button mushrooms, sliced
1/2 zucchini, sliced on bias
2 bunches green onion, sliced on bias
1 bunch cilantro (stems removed)
3 cloves garlic, fine diced
1 tbsp ginger, grated
1 cup hoisin sauce thinned with 1/4 cup hot water
1 tsp chili flakes
3 cups cooked vermicelli noodles (chilled)
1 head iceberg lettuce, chilled
1. In a bit of oil saute chicken until cooked, remove and toss in celery, red
bell pepper, carrot, celery and mushrooms, saute until slightly softened then add garlic and ginger.
2. Add zucchini, bok choy, green onions and chili flakes, saute until soft.
3. Fold in hoisin sauce into veggies and toss in cilantro.
4. Top with peanuts and serve with chilled vermicelli noodles and iceberg lettuce.
Friday, April 11, 2008
Okay what I really mean is when you've got leftover lemon curd and egg whites and whipped cream...make Pavlova! After making the raspberry lemon curd cake I had all this extra stuff leftover, so what better way to utilize the ingredients than make another dessert!?
(adapted from Donna Hays modern classics)
6 egg whites
1 1/2 cup sugar
1 1/2 tsp white vinegar
2 cups strawberries, quartered
(See Raspberry lemon curd cake for lemon curd and whipped cream recipes)
1.Preheat oven to 300 degrees F
2.Beat egg whites until soft peaks form then slowly add in the sugar, beat until mixture turns glossy. Fold in cornstarch and vinegar.
3. On a baking sheet covered in baking paper, form the meringue into a 7 inch round circle, leaving a little indent in the middle (so it can hold the filling after it is cooked)
4. Place in the oven and reduce oven temperature to 250 degrees F and cook for 1 hr.
5. After 1 hr, turn oven off and let meringue cool in the oven
Thursday, April 10, 2008
No really, I swear it really was a piece of cake to make! So maybe it wasn't my finest decorating job, but it was tasty ! I hummed and hawed over what kind of cake to make for my friends birthday, chocolate cake? nahh, too original..chocolate cardamom cake with cream cheese icing? a little too out there...maybe its my obsession with all things lemon right now that I settled on a lemon curd filling with fresh raspberries sandwiched between two nice fluffy layers of sponge cake topped with whipped cream...sweet, tart and satisfying.
1 1/4 cup sifted flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp salt
6 eggs, separated
1/2 cup sugar
1/4 cup water
1 tsp vanilla
1.Preheat oven to 350 degrees. Prepare two 8 inch cake pans by buttering and flouring pans then putting parchment paper circles on the bottom of each pan
2.Sift together flour, 1 cup sugar, baking powder and salt
3.Beat egg whites until frothy, gradually add 1/2 cup sugar, beating until stiff peaks form
4.Combine egg yolks, water, vanilla, slowly incorporate dry ingredients into this mixture. Beat until thick and lemon colored
5. Fold egg whites into egg yolk mixture and place into prepared pans
6.Bake for 45 min or until toothpick comes out clean
(adapted from Donna Hays modern classics cookbook)
1 cup fresh lemon juice
200 g butter
1 cup sugar
6 egg yolks
1.Place lemon juice and butter in a saucepan. When butter is melted add sugar, eggs and egg yolks.
2.Stir constantly over medium-low heat until mixture thickens (8-10 min)
2 cups whipping cream
1/4 cup icing sugar
1 tsp vanilla
3 cups fresh raspberries
mint (to garnish)
1.Whip cream, add vanilla and slowly adding in icing sugar until soft peaks form.
1.Peel parchment off bottom of one of the cakes, place enough lemon curd to cover the center of the cake and 2 cups of raspberries on top of curd
2.Flip the second cake over so the parchment side faces up, place on top
3.Cover with whip cream and garnish with more raspberries and mint
Wednesday, April 9, 2008
Who doesn't love a good biscotti? They store longer than the average cookie and are oh so good dunked in a hot cup of your fave beverage. I am a huge cookie fan, and I'm always in search of the best chocolate chip cookie...so far my fave has been the addition of brown butter but I'll get to that another time! At the bookstore a couple weeks ago I came across a cookbook by Ellie Krieger host of the food network show Healthy Appetite. As a registered dietitian she does a take on foods you crave..in a healthier way. Now who wouldn't want that!? Try it for yourself...
Adapted from: The Food You Crave by Ellie Krieger
Chocolate Cherry Almond Biscotti
2 1/2 cups nutri blend flour by Robin hood (white flour and wheat bran)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 large eggs
1/4 canola oil
1 tsp finely grated orange zest
1 tsp vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup raw almonds, finely chopped
1/4 cup dark chocolate, finely chopped
1.Preheat oven to 350.
2.Whisk flour, baking powder and salt together. In a separate bowl beat sugar, eggs, oil, orange zest and vanilla until well combined.
3.Slowly add dry ingredients to wet ingredients. Add in cherries, almonds and chocolate.
4.Shape into a log 10 inches long and 3 inches wide. Bake for 25 min. Transfer to a wire rack and cool for 15 minutes.
5.Using a serrated knife cut log on a diagonal into 1/2 inch thick slices. Place on baking sheet cut side down, bake for 10 min then turn cookies over and bake another 5-10 min until golden.
Saturday, April 5, 2008
Friday, April 4, 2008
Figuring this whole blog thing out...: Cornbread with Sweet Strawberry Butter & Lamb Burgers with Apple Fennel Slaw
3/4 cup sugar
1/2 tsp salt
1 cup canola oil
3 cups flour
1 cup milk
1 1/2 tsp baking powder
1 cup cornmeal
1.Preheat oven to 350 degrees F. Cream eggs and sugar together, add oil, mix all dry ingredients together and add to wet mixture.
2.Bake in a greased 9 x 14 pan for 40 min or until toothpick comes out clean.
Sweet Strawberry Butter
1 cup fresh strawberries
1 tbsp strawberry jam (if strawberries arent very ripe)
1 cup salted butter, softened(I like the contrast of the saltiness with sweet)
1/4 cup icing sugar
1.In a food processor puree strawberries and strawberry jam, in a mixer beat the softened butter, strawberry puree and icing sugar, if butter mixture is still to wet add a bit more icing sugar.
8 whole wheat buns
Handful mixed greens
2 lb ground lamb
1 small onion, fine diced
3 clove garlic, minced
1/2 red bell pepper, fine diced
3 tbsp fresh oregano
1/4 cup bread crumbs
1/4 cup feta, crumbled
1 tbsp montreal steak spice
1.Saute onion, garlic, red pepper just till soft. Let cool. Combine ground lamb, feta, egg, montreal steak spice, pepper and cooled onion garlic mixture.
2.Make a toonie size patty, pan fry in the same skillet from onion mixture, taste and check for seasoning (depending on the saltiness of your feta, may need salt). Form into pattys, bbq or pan fry.
Apple Fennel Slaw/Cranberry Mayo
1 bulb fennel, thinly julienned, reserve fennel tips
2 gala apples, thinly julienned
1 cup mayo
1/2 cup cranberry sauce
1 tbsp white vinegar
1.Mix together Cranberry and Mayo, reserve some to spread on the bun.
2.To the rest, add the vinegar, s+p and toss with fennel and apples and fennel tips.