Shakshuka

I needed a recipe that was not only quick and tasty, but wanted it to be simple and clean too - plus who doesn't love breakfast for dinner?  Shakshuka is a dish usually eaten for breakfast in Israel, although with a side salad it is a lovely light vegetarian evening meal.  Made in one skillet it hails from Libya and has many variations.  This version included items that I had available in my pantry!

SHAKSHUKA

 Ingredients:

1 tbsp extra virgin olive oil

1 diced onion

1 clove garlic, minced

1 seeded and diced red or green pepper

28oz can diced tomatoes (I use low-sodium)

1 can tomato paste

1 tsp chili powder

1 tsp ground cumin

1 tsp paprika

Pinch of cayenne

Pinch of sugar (optional)

Salt & pepper, to taste

5 - 6 eggs

1 tbsp chopped, fresh parsley

• Heat olive oil in skillet.  Saute onions and peppers over medium high, stirring often, until softened.  Add garlic; saute for an additional minute.
  
  
  
• Add tomatoes, tomato paste, and spices.  Stir to combine well.  Simmer over medium heat for 5 to 7 minutes, or until it reduces and thickens.  Add salt, pepper and sugar to taste.
  
• Crack the eggs, one at a time, directly over the tomato mixture, spacing out evenly.
  
• Cover the skillet and allow to simmer for 10 to 15 minutes or until the eggs are cooked and the sauce has really thickened.
  
• Turn off heat, sprinkle chopped parsley over entire dish.
• Serve with toasted flat bread
  
• ENJOY! 

Beefy Breakfast Bake

I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner!  This protein-packed dish will satisfy any hunger!!

BEEFY BREAKFAST BAKE

Ingredients:

1lb lean ground beef

2 tsp onion powder,

1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp ground sage

red pepper flakes

1 pkg frozen, chopped spinach, thawed and squeezed dry

4 cups frozen, diced hashbrown potatoes

14 large eggs

1 cup ricotta cheese (or soft goat's cheese)

1/3 cup milk

1 tsp black pepper

3/4 cup shredded cheddar cheese

1 1/3 cups grape tomatoes, halved

• Preheat oven to 350F.  In a  large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink.  Break the beef up into crumbles with the spoon.  Stir in spinach and remove from heat.
• Spread potatoes in a greased 13 x 9 baking dish.  Top with beef mixture.
• In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef.  Sprinkle with Cheddar and top with tomatoes.
• Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 to 10 minutes before cutting into squares and serving.
• ENJOY!

Cobb Salad with Vinaigrette Dressing

I think my favourite salad is a Cobb Salad simply because it has so many ingredients that I love all put together in such a colourful and beautiful display!  Traditionally this is served with a creamy dressing, but this lighter vinaigrette is so delicious that you won't imagine putting anything else on top of your salad!!

COBB SALAD WITH VINAIGRETTE DRESSING

Ingredients:

DRESSING

1/4 cup red wine vinegar

2 tsp salt

1 tsp lemon juice

1 small garlic clove, minced

1 tsp coarsely ground black pepper

3/4 tsp Worcestershire sauce

1/4 tsp sugar

1/4 tsp dried mustard powder

3/4 cup of grapeseed or avocado oil

1/4 cup olive oil

SALAD

1 large container of mixed greens (choose one with 'sturdier' leaves like romaine, kale and endive)

2 baked chicken breasts, diced

2 medium tomatoes, diced (I used a mixture of a small yellow,red and orange tomatoes for colour)

3 hard boiled eggs, sliced

1/2 cup blue cheese, crumbled

6 strips of bacon, cooked and diced

• In a blender combine the first 8 ingredients for the dressing.  Slowly add the oils in a steady stream.  Place in a serving container and set aside.
• Cover a large serving platter with the mixed greens.  Arrange the chicken, tomatoes, eggs, cheese and bacon over the greens in rows. Grind black pepper over top.
• Serve with the dressing and ENJOY!

All-In-One Skillet Breakfast

This breakfast is not only super-filling, but it is an entire breakfast all in one skillet!  Easy to make for a Sunday brunch, or even a weeknight meal.

ALL-IN-ONE SKILLET BREAKFAST

Ingredients:

8 bacon strips, finely diced

1 medium white onion, diced

900g bag of frozen, diced hashbrown potatoes

8 eggs,

Salt and black pepper

1 cup shredded cheese

• In a large skillet (preferrably one with deeper sides to it), saute the bacon and onion over medium heat until the bacon is crisp.  Drain the pan reserving 1/4 cup drippings.
• Stir in the hashbrowns.  Saute uncovered, over medium heat for 10 minute; stirring constantly to ensure the potatoes are golden brown.  Make 8 indentations in the potato mixture and crack an egg into each well.  Sprinkle with salt and black pepper.
• Cook, uncovered on medium low for 10 minutes, or until egg whites are set.  Sprinkle with cheese and let stand until cheese is melted.
• Serve and ENJOY!

Slow Cooker Refried Beans (Without the Refry!)

My family LOVES refried beans but there is a lot of fat in the commercial canned versions, so when I found this recipe online for a slow cooked version without any oils, I decided to go for it!  I wasn't disappointed - this is a flavourful recipe with the perfect consistency and costs only pennies per serving.  Enjoy these with your next Mexican dinner, or just as a side dish!!

SLOW COOKER REFRIED BEANS

Ingredients:

1 onion, peeled and halved

3 cups dried pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tbsp. minced garlic

5 tsp salt

1 3/4 tsp fresh ground black pepper

1/8 tsp ground cumin, optional

9 cups water

• Place the onion, rinsed beans, jalapeno garlic, salt, pepper and cumin into a slow cooker.  Pour in the water and stir to combine.  Cook on high for 8 hours, adding more water if needed (if more than 1 cup of water has evaporated during cooking, then the temperature is too high).
• Once the beans have cooked, strain them and the onions, reserving the liquid.  Mash the beans with a potato masher, adding the reserved cooking water as needed to attain the desired consistency.
• ENJOY!

Twice Baked Cheddar Potato Casserole

I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish!  Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!

TWICE BAKED CHEDDAR POTATO CASSEROLE

Ingredients:

8 medium baking potatoes

1/2 cup butter, cubed

2/3 cup sour cream

2/3 cup 2% milk

1 tsp salt

3/4 tsp pepper

10 bacon strips, cooked and crumbled, divided

2 cups shredded cheddar cheese, divided

4 green onions, chopped, divided

• Preheat oven to 425F.  Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender.  Remove from oven; reduce heat to 350F.
• When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop our pulp and place in a large bowl; discard shells.  Mash pulp with butter, stir in sour cream, milk, salt and pepper.
• Reserve 1/4 cup crumbled bacon for topping.  Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture - do not over mix!
• Transfer mixture to a greased 11" x 7" baking dish.  Top with the remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15 to 20 minutes or until heated through and cheese is melted.
• ENJOY!

Giant Yorkshire Dinner

This is a fantastic meal to make whenever you have leftover pot roast with gravy, onions, potatoes and carrots!!!  Easy, delicious and economical.  (I used the recipe from my Slow Cooker Roast Beef post for the original pot roast meal)

 GIANT YORKSHIRE DINNER

Ingredients:

1 cup cooked beef, shredded or cubed

1/2 cup cooked diced potato

1/2 cup cooked diced carrot

1 cooked diced onion

1/2 cup water

1 1/2 cups leftover beef gravy, divided

4 tsp Worcestershire sauce

1 1/2 tsp onion powder

3/4 tsp garlic powder

2 tbsp. butter (or margarine)

1 cup milk

2 eggs

1 cup flour

1/4 tsp salt

1/8 tsp black pepper

• Combine meat, vegetables, water, 1/4 cup gravy, Worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder.  Set aside.
• Put butter in a deep dish 10" pie plate and place in a cold oven.  Turn heat to 425F.
• Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds, or until thoroughly combined.
• Remove pie plate from the oven and pour the batter in the plate.  Spoon meat and vegetables into the centre of the pie plate.
• Place casserole in the oven for 30 minutes being careful not to open the oven door at that time as it will cause the Yorkshire to drop like a souffle!
• While casserole is baking, heat remaining 1 cup gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
• Serve casserole topped with gravy and ENJOY!

Acorn Squash Soup with Warm Spices

This soup is the perfect taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice.  Delicious and filling, low in calories, high in fibre and vitamin A!  Try this super economical dish tonight!!!

ACORN SQUASH SOUP WITH WARM SPICES

Ingredients:

 1 kg acorn squash

2 tbsp olive oil

1/4 tsp salt

1 medium cooking onion, diced

2 garlic cloves, minced

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp ground cinnamon

3 cups low-sodium vegetable broth

1 cup water

1/4 cup 35% cream (I used goat milk)

1 tbsp fresh lime juice

1/2 cup pepitas (young pumpkin seeds - optional)

• Peel squash, cut in half and scoop out seeds.  Cut squash into 1" cubes (approximately 7 cups worth)
• Heat a large pot over medium heat.  Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes.  Add garlic, spices and remaining salt.  Cook for 1 minute.  Add cubed squash and cook 2 more minutes.  Add broth and water.  Bring to a boil and reduce heat to medium.  Simmer, partially covered, until squash is tender (approximately 30 minutes).
• Puree mixture in pot using a hand blender, or in batches using an upright blender.  Stir in cream and lime juice.  Ladle soup into bowls and garnish with pepitas.
• ENJOY!

Pumpkin Waffles with Apple Cider Syrup

My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?!  These waffles not only smell incredible but taste absolutely amazing!  A delicious taste of autumn!!!

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Ingredients:

2 1/2 cups of all-purpose flour (I used gluten free all-purpose)

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups milk (I used unsweetened original almond milk)

4 eggs, separated

1/4 cup butter, melted

Syrup:

1/2 cup white sugar

1 tbsp cornstarch

1 tsp ground cinnamon

1 cup apple cider

1 tbsp lemon juice

2 tbsp butter

• Preheat a waffle iron according to manufacturer's directions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.  
• In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean, dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined.  Using a rubber spatula, fold the egg whites into the batter.
• Cook waffles according to manufacturer's instructions
• TO MAKE THE SYRUP:  stir together the sugar, cornstarch, and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until mixture begins to boil.  Reduce heat and simmer until the syrup thickens.  Remove from heat and stir in the 2 tbsp of butter until melted.
• Serve the warm syrup over top of the waffles with a small pat of butter.  ENJOY!

Watermelon, Cucumber, Feta & Mint Salad

 

This is the perfect summertime salad - refreshing and has a wonderful sweet and salty flavor that is perfect for those hot summer days!  Not only is this quick and easy to create, but is a powerhouse of nutrition:  watermelon  and cucumbers both are a great source of potassium (watermelon has more than a banana!), calcium & magnesium, but it is also an excellent source of vitamins A and C!  And the bonus?  This salad also hydrates you and banishes bloat...what isn't to like about this salad?!

WATERMELON, CUCUMBER, FETA & MINT SALAD

Ingredients:

1 English cucumber, diced

1/2 medium sized, seedless watermelon, diced

1/3 cup of crumbled feta (I used sheep's milk feta)

10 - 12 mint leaves, rolled together and thinly sliced (chiffonade)

DRESSING:

Zest and juice of one large Persian lime

2 tbsp. honey or agave syrup

Pinch of salt

Freshly ground black pepper

• Combine the ingredients for the dressing in a small bowl and set aside.
• Carefully mix together the watermelon and cucumber.  Drizzle with the dressing. 
• Sprinkle the salad with the feta and mint. 
• Serve and ENJOY!!

*You can also add sliced black kalamata olives and reduce the amount of feta.  This salad is also nice with thinly sliced red onion!*

 



Kale & Quinoa Rolls

I spied this recipe in "Fresh Juice" magazine and decided to whip it up one evening expecting mixed results from the family.  As expected, India didn't even want to try the kale (she only likes it in chip form), but loved the quinoa.  Devon had 3 rolls and Greg and I finished up the rest!!  This is similar to cabbage rolls and I have pictured the dish without the sauce topping the rolls, so you could see how they look in the baaking dish. This is not only super nutritious, but easy and tasty too!

KALE & QUINOA ROLLS

Ingredients:

12 large leaves of kale

2 tsp grapeseed oil

1 onion, diced

1 cup diced mushrooms (I used porcini as they're "meatier" in texture and have great flavour)

1 clove garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 cup quinoa (rinse to remove the bitter coating called 'saponin')

2 cups low sodium vegetable broth

1 carrot, peeled and diced

1 zucchini, diced

1/4 tsp each salt and pepper

1 large egg, beaten

2 cups no salt added passata di pomodoro (crushed tomatoes)

• Remove the stems from the kale by grasping the base of the stem in one hand and running the thumb and forefinger up the stem.  It will break off where the stem is more tender.  Discard the stems.  Add kale to a large pot of salted, boiling water.  Cover and cook until the leaves are softened - 2 minutes maximum.  Place leaves in a sieve and run under cool water.  Remove leaves and lay out flat to drain on paper towels.  Set aside.
• In a saucepan over medium heat, add oil.  Saute onions, mushrooms, garlic, oregano, and thyme for 5 minutes (or until onion is softened)  Stir in quinoa.  Add broth; bring to a boil.  Reduce heat, cover and simmer for approximately 15 minutes or until all the liquid is absorbed.  Stir in carrot, zucchini, salt and pepper.  Let cool to room temperature.  Stir in egg*
• Preheat oven to 350F.  To assemble the rolls, spoon approximately 1/3 cup of the quinoa mixture onto each kale leaf, just above where the base of the stem would have been.  Fold bottom up over filling, tuck sides in and roll up.  This is quite a bit trickier I found than using cabbage leaves for traditional cabbage rolls.  Take your time!
• Line the base of a 13"x9" baking dish with half of the passata.  Arrange the kale rolls on top of it and cover with the remaining passata.  Cover the dish with foil and bake for one hour.
• Remove and ENJOY!

Split Pea and Ham Soup

As we have been experiencing some sub-Arctic temperatures lately, and we had a pork shoulder we turned into pulled pork, I decided a good old-fashioned pot of split pea and ham soup was in order!!  This is one of those rib-stickingly good dishes that is great for lunch or dinner (or an after school snack according to my children!!)

EASY PEASY SPLIT PEA AND HAM SOUP

Ingredients:

  1 ham bone with some meat still on it

 1 tbsp olive oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper
4 cups sodium-reduced chicken stock
2 cups  dry green or yellow split peas (I used green obviously!)

•  In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes. 
• Add stock, peas and 2 cups of water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours. 
•  Remove ham bone; pull off and shred meat. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot.
• Ladle into bowls and ENJOY!!!!

*After removing the ham bone, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.

Loaded Baked Potato and Hot Wings Casserole

I saw this recipe on Facebook and kept it so I could try it one day...well that day came this week and BOY am I glad I made this!!!!  We all loved it but it was a bit spicy for the kids without Caesar dressing.  Once they added that, they ate it up!

LOADED BAKED POTATO & HOT WINGS CASSEROLE

Ingredients:

2lbs chicken breasts cut into 1" cubes

8 to 10 medium sized potatoes, peeled and diced into 1/2" cubes

1/3 cup of EVOO

1 1/2 tsp salt

1 tbsp black pepper

1 tbsp paprika

2 tbsp garlic powder

6 tbsp hot sauce

TOPPING:

2 cups grated cheese (I used goat marbled Cheddar)

1 cup crumbled bacon

1 cup diced green onions (I used leeks as that's what we got in our CSA, and lightly sauteed them!)

• Preheat oven to 500F.  Spray a 9x13 baking dish with cooking spray.
• In a large bowl, combine the extra virgin olive oil to hot sauce and mix well.  Add the diced potatoes and toss to coat.  Carefully remove the potatoes trying to retain as much sauce as possible.
• Place potatoes in prepared baking dish and put into the oven for 45 to 50 minutes.  Stir every 10 to 15 minutes to ensure even baking and crispy potatoes.
• Add diced chicken to the sauce and toss to coat well.  In a small bowl combine the ingredients for the topping.
• Remove the baking dish from the oven and lower the heat to 400F.  Place the diced chicken directly on top of the potatoes and sprinkle the toppings over the entire dish.
• Return to the oven for another 15 to 20 minutes (or until the cheese is melted and the chicken is cooked through.
• Remove and serve with additional hot sauce and/or Caesar salad dressing.
• ENJOY!!!

  

Cheese & Herb Potato Fans

My son Devon saw this recipe in "Taste of Home" magazine and he asked me to make it as a side to our slow cooker roast beef, carrots and parsnips dinner....they are delicious!!  Just make sure that you allow enough time to properly bake the potatoes in the oven as they won't fan out unless they are perfectly cooked.  Use fresh herbs as they deliver the most flavour - we were lucky that all the herbs are still blooming in our garden...but with the change in the weather, it won't be for long!!

CHEESE & HERB POTATO FANS

Ingredients:

8 medium potatoes, scrubbed and dried

1/2 cup butter, melted

2 tsp salt

1/2 tsp black pepper

2/3 cup shredded cheddar cheese (I used goat marble cheddar)

1/3 cup shredded Parmesan or Peccorino cheese

2 tbsp minced fresh chives

2 tbsp minced fresh sage

2 tbsp minced fresh thyme

• Preheat the oven to 425F.  With a sharp knife, cut each potato into 1/8" slices, ensuring you leave the slices attached at the bottom.  Gently fan potatoes slightly and place into a greased baking dish.
• In a small bowl, mix butter, salt and pepper.  Drizzle over the potatoes.
• Bake for 50 to 55 minutes or until potatoes are tender (they will fan out and the skins will look crispy!)  In a small bowl, toss cheeses with herbs.  Sprinkle over the potatoes and bake for an additional 5 minutes, or until the cheese is melted.
• Serve and ENJOY!

Cajun Shrimp & Sausage Fettuccini

I made this dish for my friend Anne who sent me a less-than-subtle message on Facebook asking for this dish (in fact she sent me the recipe and said "Make this for me")...so I did!  Here is a fantastic dish that I served at a dinner party and disappeared in no time!!!

CAJUN SHRIMP & SAUSAGE FETTUCCINE

Ingredients:

1/2 to 3/4 lb cooked fresh fettuccine

2 tbsp olive oil

1 lb peeled, deveined raw large shrimp

1 tbsp plus 2 tsp Essence Seasoning (recipe below)

1 1/2 hot or smoked turkey sausages (I used turkey/chicken ones from Costco), diced into 1/2" pieces

1/2 cup diced green bell peppers

1/2 cup diced yellow onion

1 tbsp minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan Reggiano or Peccorino Reggiano

 Essence Seasoning:

2 1/2 tbsp Hungarian paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

• Heat 1 tbsp of oil over medium heat in a large saute pan.  Season the shrimp with 2 tsp of the Essence.  Place the shrimp in the pan and saute until almost done.  Remove the shrimp from the pan and set aside.
• Place the remaining oil in the saute pan along with the onion and bell peppers.  Saute, stirring until the onions are translucent (about 3 mintues).  Add the sausage and cook another minute.
•  Add the garlic to the pan and saute, stirring quickly to avoid garlic burning, for another 30 seconds.
• Add the chicken stock to the pan and scrape up any browned bits from the bottom of the pan.  Add the thyme, 1 tbsp of Essence and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook for an additional 2 minutes.
• Return the shrimp and pasta to the pan.  Continue to cook the sauce and pasta, stirring occasionally to combine.  Remove from the heat and add the basil and Parmesan.
• ENJOY!

Tuna Broccoli Casserole

This is a nice variation on a tuna noodle casserole - my entire family loved it and it was super easy to put together!

TUNA BROCCOLI CASSEROLE

Ingredients:

5 cups uncooked egg noodles (I substituted rice pasta)

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups fat free milk (I substituted goat milk)

1 tsp dried basil

1 tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

1 cup sodium-reduced chicken broth

1 cup shredded Monterey Jack cheese, divided (I substituted goat cheddar)

4 cups frozen broccoli florets, thawed (I used fresh and steamed them prior to use)

2 cans of drained white tuna

1/3 cup panko bread crumbs (I used all rice bread crumbs)

1 tbsp butter melted

• Preheat oven to 350F.
• Cook noodles according to the package directions; drain.  Transfer to a 13" x 9" baking dish coated with cooking spray.
• Meanwhile, in a large nonstick skill, heat butter over medium-high heat.  Add onion and saute until tender.  In a small bowl whisk together cornstarch, milk and seasonings until smooth; gradually stir into the skillet.  Stir in the broth.  Bring to a boil; cook and stir 2 minutes until thickened.
• Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.  
• Spoon tuna mixture over the noodles; mix well.  Sprinkle with remaining cheese.  Toss bread crumbs with the melted butter and sprinkle evenly over the top of the casserole.
• Bake, covered with tin foil, for 45 minutes.  Remove the foil covering and bake for a further 15 to 20 minutes, or until the cheese has melted.
• ENJOY!

  

Zucchini & Cheddar Fritters

I found this recipe in 2010 Chatelaine magazine and kept it for zucchini season.  Since we were making chicken schnitzel last night, it seemed the proper time to debut this dish - and we are all glad that I did!!!!  They disappeared in seconds flat!

ZUCCHINI & CHEDDAR FRITTERS

Ingredients

2 small zucchini

1/4 cup cornstarch

1 1/2 cups grated cheddar (I used goat cheddar)

2 green onions, thinly sliced (I used my garlic scape and spinach pesto)

1 egg white

SAUCE (Optional)*

1 lemon

1/4 cup mayonnaise

1 tsp Dijon mustard (preferably grainy)

• Preheat oven to 400F.  Do not peel zucchini.  Coarsely grate.  Spread out over paper towels and top with more paper towel.  Press to remove excess water.  Turn into a large bowl.
• Sprinkle the zucchini with cornstarch and mix well.  Add cheese and onions.  Stir to mix.  Whisk egg white, and stir into zucchini mixture along with generous pinches of salt and black pepper.
• Line a rimmed baking sheet with parchment paper.  Scoop approximately 1/4 cup of the mixture onto the baking sheet, and gently press down to flatten.  Repeat with remaining mixture.
• Bake on the centre rack in the oven until fritters start to firm up and are golden on the bottom (approx. 15 to 20 mins).  Turn over the fritters carefully at this stage as they are still soft.  Continue to bake until set and golden brown (a further 8 to 10 mins).  Let stand a couple of mins before serving so the fritters will firm up.
• Meanwhile, squeeze 1 tbsp juice from the lemon into a small bowl.  Stir in mayonnaise and mustard.  Serve fritters with the sauce.
• ENJOY!

*I didn't bother making the sauce and the fritters were quite delicious as they are!

STRAWBERRY TART

I found this recipe in "People Magazine" (of all places!?) and it is remarkably easy and delicious!!!  Perfect for the upcoming strawberry season too!!!  As we don't eat gluten, I substituted the flour in this recipe but it definitely didn't affect the taste.

STRAWBERRY TART

Ingredients:

1 cup flour (I used Bob's Red Mill All-Purpose gluten free)

1 tsp baking powder

Pinch salt

1 stick unsalted butter, room temperature

1 cup sugar (I used coconut sugar), plus 2 tbsp

2 large eggs, room temperature

1 tsp real vanilla extract

8oz fresh strawberries, halved

1/4 cup lemon juice

1/2 tsp ground cinnamon

• Preheat the oven to 375F.  Either using the wrapper from the butter, or coconut oil, or cooking spray, oil a 9" springform pan.  Set aside.
• Whisk together flour, baking powder and salt in a small bowl.  Set aside.
• Cream butter and 1 cup sugar until light and fluffy in a large bowl using a hand mixer.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla.  Using the mixer on low speed, incorporate the flour mixture until just combined.
• Pour batter into the prepared pan, cover with plastic wrap and refrigerate for 20 mins.
• Removed pan from fridge and arrange the strawberries on top of the batter, cut side down.  Pour the lemon juice evenly over top the berries.  Combine the 2 tbsp sugar and cinnamon; sprinkle evenly over the top of the tart.
• Bake the tart until the edges are golden brown and the centre is set (check by inserting a toothpick into the centre - it should come out clean).  Approx. 45 mins.
• Remove from the oven and set tart aside to cool.  When cool, run a knife around the edges of the pan, remove the springform side and serve.
• ENJOY!!!  

Cheesy Mushroom Enchiladas

For "Cinco de Mayo" we decided to celebrate our adopted country's Independence Day by whipping up a Mexican feast!!  This was one of the menu items and it was delicious and simple - admittedly this is not an original recipe, but rather one from Rachel Ray.  I used the fresh mushrooms and onions from this week's CSA box from Cooper's Farm and the result was heavenly!!!

CHEESY MUSHROOM ENCHILADAS

Ingredients:

1 lb white mushrooms, sliced

1/4 cup of EVOO 

2 cups shredded cheese (I used goat cheddar but try monterey jack)

Salt, to taste

1 large white onion, chopped

2 tbsp chili powder

4 tsp ground cumin

1 can tomato sauce (15 oz), although homemade is best!

8- 6" soft corn tortillas

• Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
• In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat.  Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins)  Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese.  Season with salt and set aside.
• In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins).  Add the chili powder and cumin and stir well for 2 minutes.  Add the tomato sauce plus 1/2 cup water.  Simmer until the sauce thickens.
• In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom.  Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce.  Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish.  Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top.  Place into the heated oven and bake for 15 minutes, or  until bubbly.
• ENJOY!! 

Curried Crab with Coconut and Chili

So good that Emeli wore it!

The boys digging in like savages!

 Greg and I were watching the "Food Network" and Chef Curtis Stone came on to discuss the best dish he has ever made.  It looked so yummy and easy that we decided to give it a go!  We even went so far as to cover our table with a big sheet of plywood and put kraft paper on top of that for the shells!  Then we invited our friends Mike and Emeli over and feasted!!!!  It is delicious and I think this sauce would be excellent with fish, shellfish, chicken, veggies or even beef!!!!  DO NOT skimp on toasting and grinding the whole spices ~ the flavour that is produced is what makes this dish!!!!

CURRIED CRAB WITH COCONUT & CHILI

Ingredients:

2 1/4 lbs live crab (we used blue crab)

1/4 cup whole coriander seeds

1 1/2 tbsp cumin seeds

1 tbsp whole black peppercorns

Sea salt, to taste

2/3 cup white wine vinegar

1/4 cup desiccated unsweetened coconut flakes

1 tbsp finely grated fresh ginger

5 garlic cloves

1 white onion, chopped

1 large green chile, chopped roughly

1 tbsp coconut oil (or olive)

1 medium ripe tomato, diced

10 fresh curry leaves (didn't have this so I used 2 tbsp hot curry powder)

2 tsp turmeric

1 tbsp chili powder

1 can of unsweetened coconut milk

• Place the crab in the freezer for 2 hours, or until it stops moving (this is really a humane way of killing them because they just go to sleep ~ especially if you are squeamish about killing them!  Otherwise buy frozen!!)  Remove the legs and crack them with a rolling pin.  Remove the top fo the shell and clean out the insides with your fingers.  Chop the crab and top shells in half.
• Heat a medium skillet over medium heat.  Add the coriander seeds, cumin seeds, and peppercorns.  Stir constantly until they become fragrant and toasted, approx 3 to 4 minutes.  Cool completely.
• To make the paste, grind the toasted seeds with a pinch of salt using a mortar and pestle or a spice grinder.  Transfer this dry mixture to a food processor and add the vinegar, coconut flakes, ginger, garlic, chile and onions.  Blend to form a paste.  
• Heat the oil in a large Dutch oven over low heat.  Add the paste and saute until fragrant and some of the juices evaporate, approx. 5 to 10 minutes.  Add the tomato, curry leaves, turmeric, chili powder, and a pinch of salt and cook until the tomato are tender and melting into the sauce, approx 5 mins.  Add the crab and 1/2 cup water, increase the heat to medium and bring to a boil.  Reduce the heat to low and simmer until the crab pieces are cooked through, approx 10 mins.  Mix in the coconut milk and simmer for 2 to 3 mins to allow flavours to blend.  DO NOT boil the coconut milk as it will split.
• Place the crab either directly on your kraft paper or on a big platter and dig in!!!