Pad Thai - My Version!

My daughter India has been placed on a restricted diet to try and clear up any excess candida from her system and to basically 'cleanse' her system of a lot of the junk that she has built up in it - so since she's on a no wheat, no dairy, no yeasts and sugars diet, I decided that it would be good for all of us to participate and support her....of course that means that I have to make some serious adjustments to some of my regular recipes!

Since I had some leftover chicken from the Moroccan Chicken & Quinoa dish that I made on Friday night, I thought why not pad thai?  This is not exactly a traditional version, but one that is DELICIOUS and got two thumbs up from all members of the family!

PAD THAI

Ingredients:

6 3/4 cups of water, divided

1/2 pound of uncooked rice flour noodles

2 tbsp olive oil, divided

1/4 cup low-sodium soy sauce ( I used Braggs since there's no wheat in it)

2 tbsp agave syrup (or you could use brown sugar)

2 large eggs, slightly beaten

3/4 lb skinned, boned chicken breast, cut into 1" strips

2 garlic cloves, minced

1/2 cup green onions, sliced into 1" pieces

2 tsp paprika

2 cups fresh pea or bean sprouts

lime juice

• Place the uncooked noodles in a large bowl and boil the 6 cups of water.  Pour over the noodles and leave for 4 to 5 minutes (stirring slightly to ensure the noodles are immersed in the water).  Drain and rinse with cold water.  Place back in bowl and set aside.
• Combine 3/4 cup water, soy sauce and agave syrup.  Set aside.
• Heat 1 tsp EVOO in stir-fry pan or wok over medium-high heat.  Add eggs; stir fry 1 minute.  Add eggs to the bowl of noodles.
• Heat 1 tsp EVOO in pan, add chicken and garlic and stir-fry for 5 minutes.  Add to the bowl of noodles.
• Heat 1 tsp EVOO in pan and add onions and paprika; stir-fry for 3 minutes.  Add to the bowl of noodles.
• Heat the soy sauce mixture in the pan and add noodles mixture; cook for 3 minutes or until thoroughly heated.  Remove from heat, toss with sprouts and serve.  Squeeze a wedge of lime over each dish and ENJOY!

**You can add peeled and deveined shrimp to this dish!  Just stir-fry with the green onions!!**

**It is also nice to top each plate with some chopped cilantro and chopped peanuts for a truly authentic taste!**

**Since Greg and I like our food spicy and we aren't technically on this diet, I added a liberal amount of sambal oelek to each of our dishes!!!  YUM!**

Kale Chips

This was introduced to me by my friend Cindy who made them as a snack for one of our scrapbooking retreats, and it was love at first taste!!!  Strangely enough everyone in the family loves them except Devon - and this is a kid who eats ANYTHING...oh well, more for us!  Anyway, it occurred to me that there are plenty of people out there who are looking for a healthier snack food that helps them achieve their 5 - 10 a day, and who don't know about this.

This is a simple, healthy and satisfying snack (especially for someone like me who LOVES chips and could easily eat a bag in a sitting!!!)  They're crispy but seem to almost melt in your mouth after that first delightful bite?!  Next time you're having a snack-attack, grab a bunch of kale and make your own chips!

KALE CHIPS

1 bunch of kale, ripped into 'chip' sized pieces

1 tbsp olive oil

1 tsp seasoning salt (can also use lemon pepper, cajun seasoning, sea salt...the sky's the limit!)

• Toss the kale with the olive oil and seasoning salt.  Spread evenly out on a rimmed cookie sheet lined with parchment paper.
• Place the pan into a 350F oven for 10 to 12 minutes - keep an eye on the kale as it can go quickly from crispy to burnt! 
• Remove from oven and let cool slightly (although this doesn't take long!) and enjoy!!

**Kale is a superfood - it contains phytonutrients which help the liver neutralize potentially hazardous cancer causing substances.  Also kale is a great source of beta-carotene, Vitamin C, iron, manganese, potassium and calcium...delicious and good for you!!!**

Moroccan Chicken & Quinoa

I can hardly believe it has been an entire month since I last made an entry!  I hope everyone had a great holiday season and isn't getting too frozen with the punishing weather we've been experiencing this January.  Two weeks ago Greg and I went to the Mayan Riviera to check on our vacation villa that is being constructed in the gated community of Grand Sirenis Resort....+32C every day and lovely sunshine...sigh!

Anyway, upon our return I took India to see a naturopath due to some health issues she's been experiencing and it was suggested that she go on a diet that excludes wheat, yeast, dairy and nightshade vegetables...a little bit of a challenge for a girl who lives on carbs and dairy!!  Not so for me!  I borrowed a book that I bought my girlfriend Kathy for Christmas, "Quinoa:  The Everyday Super Food" and found this incredible recipe.  Reminds me when Greg and I were in Morocco!  YUM!

MOROCCAN CHICKEN & QUINOA

Chicken:

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp ground coriander

2 tbsp butter or EVOO

4 boneless, skinless chicken breasts

1 cup diced onion

1 cup water

2 tsp orange juice

pinch salt

Quinoa:

2/3 cup quinoa

1 1/3 cups water

1 tbsp butter

2 tsp honey

1/2 tsp salt

1/2 tsp ground cinnamon

• To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
• Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan.  Fry for about 5 minutes, until they are nicely browned.  Flip the chicken over and add the onion, water, garlic, orange juice and salt.  Toss in the spices.
• Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
• While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan.  Reduce to a simmer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes.  Remove the lid and fluff with a fork.
• Remove the quinoa from the heat and toss with the butter, honey and salt.  Stir in the cinnamon.
• To serve, divide the quinoa among 4 plates and top each with a piece of chicken.  Pour the sauce over top.  Refrigerate leftovers for up to 2 days.

**Prior to placing the quinoa in the pot with water, thoroughly rinse it in a sieve to remove the bitter saponin which coats the exterior of each grain**

**Identified as one of the world's healthiest foods, quinoa (pronounced KEEN-WAH) has a complete combination of all life-supporting nutrients, making it an ideal whole food to incorporate into your daily lifestyle!  It is very easy to prepare, regardless of your cooking ability and is a nutritionally superior source of non-animal protein with optimal amino acid content, gluten-free and is a complex carbohydrate to help regulate blood sugar levels!!  WHAT'S NOT TO LIKE?!**

Toasted Spiced Chickpeas

We have all been suffering with colds and flu so I decided it was high time for a spicy meal (trouble was, I really didn't feel like cooking!)  So I decided the pulses are quick and easy to cook, and filling ~ perfect!
My friend Andrea had given me a book last year entitled "Indian Food Made Easy" by Anjum Anand and it is fabulous!!  I got this recipe from her book and ALL of us thoroughly enjoyed them...in fact we had seconds!

TOASTED SPICED CHICKPEAS

Ingredients

2 tbsp vegetable oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1/4 - 3/4 (depending on your taste!) tsp of red chili powder

1 1/4 tsp ground coriander

3/4 tsp garam masala

400g can of chickpeas, rinsed and drained

Salt to taste

2 tbsp boiled water

Handful of fresh coriander leaves, chopped

• Heat the oil in a large skillet.  Add the cumin seeds and fry for about 30 to 40 seconds, or until they give off their aroma and start to darken.
• Add the remaining spices and salt and cook for 10 seconds.  Add the chickpeas and stir to coat well in the spices.  Saute for 2 minutes, then add the water and coriander leaves.  Cook for a further minute and serve!

*I didn't have the fresh coriander leaves, but the chickpeas were delicious without it still!*

Minted Bulgur With Pomegranates

I spied this recipe in the latest "Chatelaine" magazine and since I had all the ingredients, thought I would give it a whirl ~ and boy am I glad I did!!!  Not only is this super-easy to put together, but it is chewy and tastes great hot or cold.  Pomegranates are in season now and bulgur is as easy to use as couscous but has far more nutrients!

MINTED BULGUR WITH POMEGRANATES

Ingredients

1 tbsp butter

1 small onion, finely diced

1 cup coarse, uncooked bulgur

1/4 tsp ground cinnamon

1 1/2 cups chicken broth

Zest from one lemon

2 tbsp fresh lemon juice

1/2 cup pomegranate seeds (approx. 1/2 pomegranate)

1/4 cup sliced almonds

2 tbsp chopped fresh mint, or 1 tsp dried

• Melt the butter in a large saucepan and saute the onion, bulgur and cinnamon for approx. 1 min.
• Add the chicken broth and bring it to a boil.  Reduce the heat to low and simmer, covered, until all the liquid is absorbed and the bulgur is tender (approx. 15 mins)
• Stir in the lemon zest and juice with the pomegranate seeds and almonds. 
• Remove from heat and sprinkle with the mint before serving!

*This dish is delicious both as a side dish warm, or room temperature as a salad!  To remove the pomegranate seeds, simply slice the pomegranate in half lengthwise.  Hold it cut-side down over a bowl and hit the skin side firmly with a wooden spoon.  The seeds will drop right out!!*

Slow Cooker Beef Stew

I am having a bit of a love affair with my slow cooker lately!  I just enjoy being able to plop all the ingredients into it, covering the dish and leaving it all day.  When it is dinnertime, VOILA!  Dinner is ready and I'm not spending tons of time in the kitchen (instead I am using it much more effectively by helping the kids do their homework...sigh!) 
This is one of my go-to easy peasy beef stews which has a changeable recipe depending on what root vegetables I have.  Sometimes for kicks I throw in parsnips, sweet potatoes, and turnips!  Experiment with whatever you have in your vegetable bin and try it for yourself!

SLOW COOKER BEEF STEW

Ingredients:

2 lbs stewing beef, in 1/2" cubes

1/2 cup all-purpose flour

 1 1/2 tsp salt

1/2 tsp black pepper

1 tsp paprika

1 tsp Worcestershire sauce

2 cups beef stock

1 garlic clove, chopped or minced

1 bay leaf

4 carrots, diced (or 1 lb bag of whole baby carrots)

2 onions, diced

1 rib celery, diced

3 potatoes diced in 1" cubes

2 cups tomatoes, diced

• Place meat in the slow cooker. 
• Combine flour, salt, and paprika in a small bowl.  Stir into meat until coated well.
• Gently stir in remaining ingredients, combining well.
• Cover.  Cook on low for 8 to 10 hours, or high for 3 to 4 hours.
• Stir well before serving and ENJOY!

*I generally prepare this in the morning so I can cook it on low - I just find that this low and slow cooking style makes the beef far more tender than cooking it on high!*

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*

Pumpkin & Chocolate Chip Bundt Cake

My mother-in-law made her own pumpkin pie filling and then brought us a loaf of pumpkin bread that she made!  This inspired me to make my own and I must admit I used canned pumpkin (despite my best intentions to make my own from the pie pumpkins that we got from Cooper's CSA Farm & Maze).  This was such an incredibly easy, delicious and moist cake that we just gobbled it up!!!

PUMPKIN & CHOCOLATE CHIP BUNDT CAKE

Ingredients:

4 eggs

2 cups granulated sugar

1 1/4 cups vegetable oil

1 cup fresh or canned pumpkin

1 tsp real vanilla extract

2 tsp ground cinnamon

1/8 tsp ground cloves or ground allspice

1/4 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 cups walnut pieces or chocolate chips

  

• Preheat oven to 350F degrees. Grease and flour a 10" bundt pan or tube pan.
• In a large mixing bowl, mix the eggs with a large fork until well blended.  Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
• Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly.
• Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts or chocolate chips.
• Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.
• ENJOY!

Slow Cooker Roast Beef with Carrots & Potatoes

With the cooler weather upon us, I decided to bust-out my slow cooker and give it a work out!  Since I still had quite a few carrots and potatoes from my CSA share, as well as a lovely cross-rib roast of beef in my freezer (also from Cooper's CSA Farm & Maze), I decided roast was on the menu!
The cooking time may seem excessively long, but trust me - even though the roast is technically cooked perfectly after 7 or 8 hours, leaving it to cook until the full 10 really makes it super tender and produces an amazing gravy!

SLOW COOKER ROAST BEEF WITH CARROTS & POTATOES

Ingredients:

2lb cross rib roast

2 to 3 tbsp all-purpose flour

Salt & pepper

1 tbsp EVOO

2 cups of good quality beef stock

2 tbsp Worcestershire Sauce

1 onion, sliced into 1/4" thick slivers

20 small carrots (I approximate 5 per person)

4 - 6 medium sized potatoes scrubbed and cut into 1" chunks with the skin on

• Wash and pat roast dry.  Combine salt and pepper (to taste) with flour in a bowl.  Heat the extra virgin olive oil (EVOO) over medium-high heat in a large skillet.  While you are waiting for the oil to get to temperature, rub the flour all over the roast.  Place the roast in the skillet and brown all sides.  Remove from heat.
• In a slow cooker, set on low heat, place the carrots on the bottom of the pot, the roast on top of the carrots and onions all around the meat.  Pour the beef stock and Worcestershire sauce over top. 
• Cover and set to cooking for 8 hours (resist the temptation to open the lid as this dramatically lowers the temperature...but the aroma is incredible!)  Check periodically to ensure there is enough gravy.  If it seems it is evaporating, add more beef stock in 1 cup increments.
• Immerse the potatoes in the stock around the roast.  Place the lid back on and cook for another 2 hours.
• After 10 hrs of cooking on low, switch off the slow cooker and remove the roast. Place on a cutting board to rest.  With a slotted spoon remove the vegetables and keep warm in a serving dish.  Pour the gravy into a small saucepan.  Place over medium-high heat and reduce by half so the gravy thickens a little.
• Carve the roast and serve on a bed of the roasted vegetables with the rich gravy drizzled over top!
• ENJOY!

*What we like to do with leftovers is make beef dip sandwiches for dinner the next evening, with sauteed onions!!!  YUMMY!

*For the Brussels sprouts I simply trimmed and sliced them in half, tossed them in olive oil and lemon pepper and placed them on a rimmed baking sheet.  Then they were baked in the oven for 20 mins at 375F,  and turned once halfway through to ensure even roasting.  This is simple and quick (and I have had several requests for my 'recipe' for these Brussels!  LOL!)

Stuff!

I just realized that I haven't posted anything since mid-October...I guess I've been busy! Lately we've been eating a lot of dinners that I have already posted on my blog, so there's nothing new to add, sadly. I have been focusing on my scrapbooking which has been sorely neglected over the summertime while India and Devon were at home, and the early fall when things were super-busy over at Cooper's CSA Farm & Maze! (So technically I haven't been sitting back relaxing - just not catering to my creative outlets as much as perhaps I should!!) A few weekends ago I got together with a group of my girlfriends for a weekend retreat and got a LOT accomplished! I am almost finished my 2009 album in time for 2010 to come to a close :0) My goal for these layouts was to minimize the number of pages that I was having to complete because I had 50 pictures of each event.  Therefore, I now choose better-quality and fewer photos that best show whatever event I am scrapping about! Here are a few pages that I wanted to share...take a look!!!

I love the fact that the photos that we took at our wine tasting are as blurry and poorly composed as we all were!!

Even though I wanted this page to be fairly simple as the photos have a lot going on in them, I decided to write all the different "language" that the Sommelier encouraged us to use while tasting, around the journalling area.  I created a circular journalling space to mimic a ring left by a wine glass!

I also decided to add the varieties of wines that we tasted that night (of course I had to refer to the notes we were given because I really don't remember much after the white wines and champagne!!!)

I created this page for my girlfriend's latest baby, Jaxon!  What was cuter than the baby, was that Michelle understood my scrapping needs and dressed herself and Jaxon in similar colours!!!




Just a close-up of the title that I created on my Cricut using the "Cuttin' Up" cartridge and the paper buttons that I backed with foam squares to give a 3D effect!




Who can resist the play on words?!

I decided to do a page devoted to Greg's first car that he ever owned (and he still owns)!!!  BTW, India chose to pose like that all by herself....future auto show girl?!  LOL!

I attempted to recreate a VW symbol using silver card stock - not exact, but not bad!!!

The black ribbon reminded me of a tire tread mark on a road, and I added the purple floral one to tie in with India's boots and floral pattern on her skirt!

This page is all about India and celebrating the fact that she is now our Sunday morning Chef at breakfast!!  India's favourite are pancakes and she faithfully reproduces them from my "Canadian Living Cookbook" from scratch...of course no pancake is fully dressed without a smile!!

Just a close up of the silver crown that I backed with foam squares and cut out using the Cricut cartridge "Cuttin' Up".  The holographic appliques are repurposed from one of India's old shirts!!

As I wanted the pancakes to be the focus of this page, I decided to print this photo as a 10" x 12".  Then I simply applied white cardstock strips to provide a journalling space!