Thai Cucumber Salad

I saw this recipe on allrecipes.com and since we received a TON of cucumbers in our CSA box from Cooper's Farm, I decided to give it a whirl!  This is not only super simple, but it's tasty and refreshing!

THAI CUCUMBER SALAD

Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded and cut into 1/4" slices

1 tbsp salt

1/2 cup white sugar

1/2 cup rice wine vinegar

2 jalapeno peppers, seeded and chopped

1/4 cup chopped cilantro

1/2 cup chopped peanuts

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes.  Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a small mixing bowl until the sugar has dissolved.  
• Add the cucumbers, jalapeno peppers, and cilantro; toss to combine.
• Sprinkle chopped peanuts on top before serving.
• ENJOY!

Asian Glazed Chicken Thighs

I was appalled to see that my last blog post was in September?!  What the heck have I been doing?? LOL!  I've actually been cooking a lot of the foods that are already posted on this blog (AKA being lazy and not very inventive in the kitchen!)
Last night I decided to try something a little bit different with the boneless, skinless chicken thighs that I had defrosted - and they were a hit with the entire family (PHEW!)  This recipe is easy and tasty, and paired with roasted root vegetables that can be baked in the oven at the same time and temperature as the chicken thighs, you have one super tasty dinner!

ASIAN GLAZED CHICKEN THIGHS

Ingredients:

1/2 cup rice vinegar

5 tbsp honey

1/3 cup of soy sauce

1/4 sesame oil

3 tbsp Asian chili garlic sauce

3 tbsp minced garlic

Salt, to taste

8 skinless, boneless chicken thighs

• Whisk together all the ingredients before the chicken thighs.  Pour half of the marinade into a large freezer bag and add chicken thighs.
• Place bag in fridge and allow to marinate for at least 1 hour or up to 12 hours, turning often.
• Pour the other half of the marinade into a small saucepan and place over medium high heat stirring often to thicken.
• Preheat oven to 425F
• Remove chicken thighs from the bag and discard used marinade.  Place chicken thighs into a 9x13 baking dish.  Brush thighs with 1/3 of the thickened marinade
• Bake in the oven, uncovered for 30 minutes.  Brush with another 1/3 of the marinade and bake for another 5 minutes.  Check temperature of the thighs with a thermometer - it should read 165F.  Remove thighs from oven and let stand.
• Meanwhile reheat the remaining 1/3 of marinade.  Place thighs on plate and drizzle marinade over top.  
• Serve and ENJOY!      

Peperonata

As I was having my friend Emily over for dinner, who is of Sicilian origin, I decided to make this traditional side dish.  I was a little nervous as I have never made it before - how arrogant to presume to serve a Sicilian a traditional dish without having ever created it before?!  However, Emily assured me that her mother would approve!  I think you will too as it is super-easy and super-tasty!!  It is lovely the next day heated up to compliment your scrambled eggs at breakfast!

PEPERONATA

Ingredients:

1/2 cup EVOO

1 medium onion, halved and thinly sliced

4 garlic cloves, finely diced

3 bay leaves

2 tbsp tomato paste

1 1/2 tsp Kosher salt and 1 tsp freshly ground black pepper

6 bell peppers (2 red, 2 yellow, 2 green) roughly chopped into 2" dice

1 cup dry white wine

1/2 bunch fresh basil, torn

2 tsp balsamic vinegar

• Heat the extra virgin olive oil (EVOO) in a Dutch oven or a large skillet.  Saute the onions, garlic, and bay leaves over medium heat until the onion is soft (approx. 6 minutes).  Add the tomato paste, salt and black pepper.  Continue stirring until the tomato paste turns a dark, brick red colour.
• Add the bell peppers and saute until they are softened (approx. 10 minutes).  Add the wine and 1 cup of water and bring to a boil.  Reduce the heat to medium low, cover and cook the peppers for a further 20-30 minutes.
• Uncover, increase the heat to medium and stir until most of the liquid has evaporated 20 to 25 mins.  Remove the bay leaves and add in basil leaves, balsamic vinegar and salt and black pepper to taste.
• Serve and enjoy!!

Braised Sausage with Grapes and Balsamic-Glazed Onions

We all love sausages and I was intrigued by this recipe that I found in Fine Cooking magazine as it uses red grapes.  Unfortunately the package that I had in the fridge had only 5 sausages in it and the recipe called for 8, but it didn't matter!  Pair with garlic mashed potatoes, a salad or kale chips!!!

BRAISED SAUSAGE WITH GRAPES & BALSAMIC-GLAZED ONIONS

Ingredients

2 tbsp olive oil

8 links of sweet Italian sausage, pricked with a fork

1 lrg yellow onion, thinly sliced

1/2 tsp Kosher salt

1/2 cup chicken broth

2 tbsp balsamic vinegar

20 seedless red grapes, halved lengthwise

2 tbsp chopped fresh oregano, or 1 tbsp dried oregano

• In a large 12" skillet, heat 1 tbsp of olive oil over medium heat.  Add the sausages and cook, turning every few minutes until they are browned all over (approx. 8 minutes).  Transfer to a large plate.
• Add the remaining 1 tbsp olive oil and the onion to the skillet with the salt, and saute until the onion softens completely and starts to turn light brown.  Add the chicken broth and balsamic vinegar and scrape the bottom of the skillet  to incorporate any browned bits.
• Reduce the heat to a gentle simmer.  Add the sausages and grapes, cover the skillet with the lid ajar, and cook, stirring occasionally, until sausages are cooked through (approx. 25 mins or cut one to check)
• Serve sprinkled with oregano and ENJOY!  

Moroccan Vegetable Soup

With all the wonderful root vegetables that are available at this time of year, and in our Winter/Spring CSA box from "Cooper's CSA Farm & Maze", I have been on a crazy soup kick!!!!  Obviously I am a BIG fan of soups (hence the name of this blog!) and the main reason is that it is an easy and delicious way to include all sorts of vegetables into your diet in one sitting!  This recipe is no exception ~ give it a try!!

MOROCCAN VEGETABLE SOUP

Ingredients:

1 tbsp olive or sunflower oil

1 tbsp unsalted butter

1 onion, chopped

1 clove garlic, finely chopped

1 cup chopped carrots

1 cup chopped parsnips

1 1/2 cups peeled, seeded & chopped pumpkin* 

4 cups chicken or vegetable stock

Lemon juice, to taste

Salt and freshly ground black pepper, to taste

Garnish:

3 tbsp chopped fresh parsley and cilantro, mixed

A generous pinch of paprika

• Heat the oil and butter in a Dutch oven (or a large pot) and saute the onions for 3 minutes, or until softened but not coloured.  Add the garlic, carrots and parsnips, cover and cook for a further 5 minutes, stirring occasionally so the garlic doesn't stick to the bottom and burn.
• Stir in the pumpkin and saute for a further 5 minutes. Add the stock, bring to a boil, and cover and simmer for 35 to 40 minutes.
• Allow the soup to cool slightly, then pour into a food processor or blender (or use an immersion blender) and puree until smooth, adding a little extra water if it becomes too thick.
• Pour back into the clean pot and reheat gently without boiling.  Add the lemon juice, salt and pepper and taste.
• In a small skillet, heat 1 1/2 tsp olive oil and saute the herbs and paprika until just wilted.
• Pour the soup into bowls and swirl the garnish into the soup ~ ENJOY!

*If you don't have a small pumpkin, you can substitute hubbard , butternut, or acorn squash!

Wheat Berry, Kale & Cranberry Salad

With the weather getting much cooler, I must admit that a salad sounds far less appealing than a bowl of warm soup, however this one was too good to pass up!  The chewiness of the wheat berries is nice with the crisp kale and sweet cranberries.  If you don't want to use wheat berries, substitute 2 1/2 cups of quinoa, green lentils or brown rice!

WHEAT BERRY, KALE & CRANBERRY SALAD

Ingredients:

1 cup dried wheat berries

1/2 cup dried cranberries

1/3 cup EVOO

3 tbsp balsamic vinegar

1/2 tsp salt

5 cups chopped kale

1/2 cup diced red or white onion

1 yellow bell pepper, diced

• Rinse the wheat berries.  Combine with 8 cups water in a medium pot.  Bring to a boil over high heat, reduce heat to medium-high.  Cook, covered, until wheat berries are tender (approx. 30 to 35 mins).  Stir in cranberries during the last 2 minutes of cooking.  Drain and rinse with cold water to stop the cooking process.
• Whisk olive oil with vinegar and salt in a large bowl.  Season with black pepper.  Stir in wheat berry mixture, kale, onion and bell peppers.  Serve immediately.  Keeps really well refrigerated for up to 1 day!
• ENJOY!!! 

Pork Persillade with Roasted Brussels Sprouts & Sauteed Mushrooms

Admittedly I have been making old favourites such as "Carrot Dill Soup", "Smashed Rutabagas with Ginger-Roasted Pears", "Brussels Sprouts with Sweet Potatoes & Maple Syrup", "Thai Cashew & Broccoli on Quinoa", and "Mum's Pork Sausage Stuffing" that went into the Thanksgiving turkey...but with the dramatically cooler weather that we have been experiencing, I felt like some pork tenderloin, Brussels sprouts roasted in the oven, and mushrooms sauteed with garlic and fresh parsley!  This is a delicious and easy wintertime meal (especially if you cook up several tenderloins at once like I did, and then have it in a container sliced and ready for sandwiches and for a quick addition to meals!).  Don't be intimidated by the title of this recipe ~ persillade is a simple parsley and garlic rub that is quick, fresh and easy to make!!

PORK PERSILLADE WITH ROASTED BRUSSELS SPROUTS & SAUTEED MUSHROOMS

Ingredients:

Pork:

2 pork tenderloins(I did 4 loins at once and just doubled the recipe!)

1/2 bunch fresh parsley, finely chopped

3 to 4 cloves garlic, finely diced

1/4 tsp Kosher salt

1/4 tsp freshly ground black pepper

4 tbsp of EVOO (or enough to make the parsley into a paste)

Brussels:

Brussels sprouts, trimmed and halved (I usually count 6-8 Brussels per person)

2 tbsp EVOO or grapeseed oil

1 tsp seasoned salt (use Lowry's as it doesn't have MSG!), or lemon pepper

Mushrooms:

8-10 mushrooms cleaned, stems removed and cut into 1/4's

3 cloves garlic, finely diced

1/4 cup finely diced fresh parsley

2 tbsp EVOO (although you could combine 1 tbsp EVOO with 1 tbsp butter as well)

Salt & pepper, to taste

• Preheat oven to 375F and lightly oil a baking dish.
• Combine the 1/2 bunch of parsley with the garlic, salt and pepper and olive oil for the pork.  Stir until a paste-like consistency.  If it is still dry, add a little more extra virgin olive oil (EVOO).
• Lay the tenderloins in the baking dish and rub parsley mixture into the skin of the pork, turning to ensure even coating on all sides.
• Place in the oven for approx. 35-45 mins.  Using a thermometer, ensure the internal temperature of the pork loin is 160F before removing.  
• Remove from the oven and slice.
• Meanwhile, place Brussels sprouts in a bowl with the olive oil and lemon pepper or seasoned salt.  Stir to coat and place on a rimmed baking sheet.  Place in the oven with the tenderloin for approximately 15 minutes, stirring occasionally to ensure even browning.
• Remove from oven.
• While Brussels and pork are cooking, heat a medium-sized skillet over medium high heat, and add the olive oil, mushrooms, parsley and garlic.  Saute stirring often till mushrooms and garlic is golden.  Season with salt and pepper.
• Remove from heat.
• Place slices of pork tenderloin on a plate along with the Brussels and the mushrooms ~ ENJOY!

*If you wish you can prepare a gravy like I did in the photo to go along with the pork (although the pork is generally flavourful enough by itself!)
*Instead of mushrooms, serve mashed potatoes or scalloped potatoes with this dish, perhaps some glazed carrots and parsnips, or try my smashed rutabagas with ginger-roasted pears....all this seasonal produce tastes wonderful together!

  

Red Pepper and Lime Soup

Since we had an abundance of bell peppers and cayenne peppers (shown) in our CSA boxes from "Cooper's CSA Farm & Maze", I decided to whip up this Mexican-inspired soup!!!  I added an entire, fresh, large cayenne pepper (sans seeds and ribs!) to the double batch of this soup I made, so it has quite a kick!!!  Use fresh limes for this recipe as the bottled variety doesn't have as fresh a taste.  I decided to pressure can my soup (as you can see I also made potato leek soup!)  so that I have fresh, homemade soup on hand when the weather turns really chilly!!

RED PEPPER & LIME SOUP

Ingredients:

1 large onion, chopped

4 red bell peppers, seeded and chopped

1 tsp extra virgin olive oil (EVOO)

1 garlic clove, crushed

1 small fresh red chili, sliced

3 tbsp tomato paste

3 3/4 cups vegetable stock

Finely grated rind and juice of 1 lime

Salt and freshly ground black pepper

• Cook the onion and bell peppers gently in the oil in a large saucepan, stirring occasionally, over medium high heat until they are softened but not coloured.
• Stir in the garlic, chili and tomato paste.  Add half the stock, then bring to a boil.  Cover and simmer gently for about 10 minutes.
• Let cool slightly then puree either with an immersion blender, or in a food processor or blender.  Return to the the pot and add the remaining stock, the lime rind and juice, and salt and pepper.
• Bring the soup back to the boil, then serve immediately!

Garden Frittata

This simple frittata that uses seasonal ingredients is perfect for breakfast or brunch, served with wedges of melon!

GARDEN FRITTATA

Ingredients:

6 egg whites

4 whole eggs

1/2 cup grated cheese, divided (I used cheddar)

1 tbsp minced fresh basil

1/2 tsp salt

1/4 tsp black pepper

1 small zucchini, sliced (or you can use diced red bell peppers)

2 green onions, sliced

1 tsp olive oil

Sliced tomatoes to cover the top of the frittata (I used grape tomatoes)

• In a large bowl, whisk together the egg whites, eggs, 1/4 cup cheese, basil, salt and pepper; set aside.
• In a large (10") ovenproof skillet, coated with cooking spray, saute zucchini and onions in the olive oil until softened.
• Add egg mixture; cover and cook for 4 - 6 minutes, or until eggs are almost set.
• Uncover, top with tomatoes and remaining cheese.  Place skillet in oven under broiler until eggs are completely set (2 to 3 mins).  Remove from oven and let stand for 5 minutes before cutting and serving.
• Enjoy with some melon wedges on the side! 
  

Roasted Garlic & Dijon Potato Salad

On Saturday some of our friends came by to help build a dance floor/bar/shucking station for Greg's big 40th Birthday party that we are hosting next weekend!  All that building made everyone HUNGRY so I boiled up some of the red potatoes that we have from our Cooper's CSA Farm & Maze CSA box and whipped up this easy potato salad that came from "Inspired", which is the free magazine given to you at Sobey's or anywhere that sells 'Our Compliments' products!  The best part is that all the ingredients were right in my fridge ~ I love that!

ROASTED GARLIC & DIJON POTATO SALAD

Ingredients:

2lb red potatoes, skins on and scrubbed

1/2 cup mayonnaise

1/4 cup whole grain Dijon prepared mustard

1 tbsp roasted garlic, made into a paste*

1 tbsp capers, drained of juice

2 tbsp sundried tomatoes, drained and coarsely chopped

4 stalks of celery, finely diced

Salt and black pepper, to taste

2 tbsp coarsely chopped fresh dill (or 1 tbsp dried)

• In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 minutes, depending on size.  They should be fork tender, do not overcook.  Drain and transfer to a large bowl.
• Cut potatoes into 1" cubes and, while hot, add mayonnaise, mustard garlic paste, capers and sundried tomatoes.  Mix gently to combine without breaking potatoes up too much. (I premixed the dressing and then turned it in to the celery, potatoes and sundried tomatoes.)
• Add salt and pepper, and dill.  Toss until just combined.  Can be served warm, or refrigerate and serve within 12 hours!
• ENJOY!

*I tend to take 4 to 5 heads of garlic, cut off the top 1/3 of the bulb, wrap them all in tin foil and place into a 350F oven for 45 minutes to soften the garlic.  Remove from the oven and let cool enough that the garlic can be handled.  Then over a 1L mason jar, remove each clove and gently squeeze so the garlic slips out into the jar.  Once all the garlic heads are empty, cover the garlic with olive oil, place a cap on top the jar finger tight, and place in the refrigerator.  Then whenever you are making garlic bread, salad dressing or anything that requires garlic, you have it right at your fingertips...like this recipe!

Cabbage Roll Casserole

Years ago when I used to hold a giant Easter Egg Hunt at our place, Alison Roberts made this dish for her potluck contribution and it was an instant hit with everyone!  My children loved it so much that it is a staple in our house ~ and since cabbage season is soon approaching and green cabbage should be appearing in our CSA box from Cooper's CSA Farm & Maze, I thought I would post this quick and delicious casserole!

CABBAGE ROLL CASSEROLE

Ingredients

1 1/2 lbs of ground beef

2 medium onions, diced

1 clove garlic, minced

 1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 14oz can of tomato sauce

14oz water

1/2 cup long grain rice, uncooked

4 cups cabbage, shredded

• Preheat oven to 350F.
• In a large skillet over medium high heat, brown the beef, onions, garlic, salt, and pepper.  Once the beef is browned, add the tomato sauce and bring to a boil.
• Once boiling, stir in the rice, reduce heat to a simmer, cover and cook for 20 minutes.
• Place 2 cups of the shredded cabbage (I chop mine using my food processor as it is faster!), in a greased 9"x13" lasagna dish.  Cover the cabbage with 1/2 the rice mixture and repeat the layers.
• Cover the dish with aluminum foil and bake in the oven for 1 hour.
• Remove from the oven and let sit for 10 minutes before serving.  Serve with sour cream.
• ENJOY!   

Brie and Sausage Bake

This was the second dish that I created for our Father's Day/Allan's Birthday brunch on Sunday!  It is delicious warm or room temperature and is one of those dishes that you can put together the night before, and then when your guests arrive, all you have to do is sprinkle it with cheese and heat!  Easy and delicious!!!

BRIE AND SAUSAGE BAKE

Ingredients:

1lb Italian sausage (either in bulk or removed from casings)

1 small onion, chopped

8 cups of cubed sourdough day-old bread (I used potato scallion!)

1/2 cup shopped roasted sweet red peppers

1/2 lb Brie, cubed

2/3 cup grated Parmesan cheese

2 tbsp minced fresh basil (or 2 tsp dried)

8 eggs

2 cups heavy whipping cream

1 tbsp Dijon mustard

1 tsp freshly ground black pepper

1/2 tsp salt

3/4 cup part-skim mozzarella cheese, shredded

3 green onions, sliced

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink.
• Place bread cubes in a greased 13"x9" baking dish.  Layer with sausage mixture, red peppers, Brie and Parmesan cheeses,  and basil.  In a large bowl, whisk the eggs, cream, mustard, pepper and salt; pour over top.  Cover and refrigerate overnight.
• Remove from fridge 30 mins before baking.  Bake, uncovered, at 350F for 45-50 mins. or until a knife inserted into the centre comes out clean.
• Sprinkle with mozzarella cheese.  Bake 4 to 6 minutes longer or until cheese is melted.  Let stand 10 mins. before cutting.  Sprinkle each piece with green onions, serve and ENJOY!

  

Aparagus & Tomato Tart With Chevre

For Father's Day I held a brunch at the house and invited my parents as well as Greg's ~ it was a special Father's Day this year as Sunday was also my Father-in-law's 69th Birthday.  With all the incredible fresh produce that we've been receiving in our CSA boxes from Cooper's, I decided to create this tart as I had all the ingredients on hand!

  

ASPARAGUS & TOMATO TART WITH CHEVRE

Ingredients:

1 cup all-purpose flour

1 tsp granulated sugar

1/4 tsp salt

1/3 cup cold unsalted butter, cut into cubes

4 tsp white vinegar

3 eggs

1/2 cup milk

1/2 cup of half and half cream

1/4 tsp each salt and freshly ground black pepper

5 oz log of goat's cheese (chevre)

1/4 cup snipped fresh chives

4 plum or small tomatoes

4 spears of asparagus

• For the crust, place flour, sugar and salt in a food processor and pulse gently till combined.  Add butter and pulse until coarse crumbs form.  Add vinegar and pulse until mixture begins to form a ball.  Remove dough and gather into a ball.
• Lightly oil a 9" tart tin with a removable bottom.  Place dough ball in the centre of the pan and using the palm of your hand, press dough from the middle of pan to edges.  With your fingertips, press dough up the sides of the pan until the dough is even with the rim.  The pastry will be very thin.  Refrigerate for 30 mins.
• Position rack in bottom of oven and preheat to 400F. 
• In a medium bowl, whisk eggs.  Whisk in milk, cream, salt and pepper.  Crumble goat cheese into a large bowl.  Using the back of a wooden spoon, mash cheese.  Continue mashing while gradually adding egg mixture.  Mixture may be a little lumpy. Add in snipped chives.
• Quarter tomatoes lengthwise, cut out seeds and core.  Arrange tomato quarters in chilled crust in a circular pattern.  In between tomatoes, add asparagus pieces (trim end and cut into 1 1/2" lengths or smaller)
• Slowly pour egg mixture over top and swirl gently to evenly distribute chives over tart. 
• Place tart pan on a baking sheet and bake in oven for 35 to 40 mins, or until the centre of the tart is still a little jiggly.
• Remove from heat and let stand 15 minutes prior to slicing.
• Serve warm or room temperature and ENJOY! 

Fresh Cucumber and Toasted Almond Salad with Dill

Yesterday was perfect barbecuing weather, so we decided burgers and a salad were in order!  As I was busy and ran short of time, I grabbed my quinoa cookbook to find a fast and easy side salad ~ and boy did I find  a winner!

FRESH CUCUMBER & TOASTED ALMOND SALAD WITH DILL

Ingredients:

1/2 cup sliced raw almonds

1 cup quinoa

2 cups vegetable or chicken stock

3 tbsp extra virgin olive oil

3 tbsp white wine or white rice vinegar

1/2 tsp salt

2 cups chopped English cucumber

1/2 cup sliced green onions

1/4 cup chopped fresh dillweed

• Preheat the oven to 350F.  Spread the almonds evenly on a rimmed baking sheet and bake on the centre oven rack for 5 to 7 minutes, until the almonds are fragrant and slightly toasted.  Remove from the oven and set aside to cool.
• Place the quinoa in a large saucepan over medium heat.  Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the saucepan from side to side occasionally to turn the quinoa and toast it evenly.  
• Add the stock to the saucepan and bring to a boil.  Reduce the heat to low and cover.  Simmer for 10 minutes, then turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes.  Remove the lid, fluff the quinoa with a fork and transfer to your large serving bowl to cool completely.
• Whisk together the oil, vinegar, and salt in a small bowl.  Add to the cooled quinoa and mix thoroughly.  Add the cucumber, green onions, and dill, tossing well.  Just before serving, sprinkle with the toasted almonds.
• ENJOY!

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

• Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
• Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
• Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
• Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

• Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
• Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
• Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
• Drain well and transfer the rice to a serving dish. ENJOY!

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!*

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!*

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!

Creamy Turkey & Apple Chili

As it is harvest time here and we just had Thanksgiving, I had apples and turkey a-plenty!  This recipe is one that I have made for years and love.  It is deceiving because it appears to be just creamy and bland...but it really packs a lovely heat which is surprising and delicious!!  I made a double-batch for a dinner party we had last night and everyone loved it!!

CREAMY TURKEY & APPLE CHILI

Ingredients:

1/4 cup EVOO

2 lbs of turkey meat, cut into 1/2" cubes

4 tsp chili powder

2 tsp ground cumin

Dash of cayenne (if you like it a little on the hot side!)

Salt & pepper, to taste

2 apples, peeled and cut into 1/2" cubes

1 onion, diced

4 tbsp butter

1/4 cup all-purpose flour

2 cups homemade chicken broth (or turkey)

3/4 cup milk

Two 15oz cans of white kidney beans, chickpeas, or Romano beans, drained and rinsed

2 cups shredded Monterey Jack or Asiago cheese

• In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat.  Add the turkey, chili powder, cayenne (if using), and cumin.  Season with salt and pepper and cook, stirring, for 5 mins.  Transfer to a bowl.
• In the same pot heat the remaining 2 tbsp oil.  Add the apples and onion and saute until soft, stirring constantly. Approximately 6 mins.  Add to the turkey mixture.
• In the same pot, melt the butter over medium-low heat.  Whisk in the flour and cook for 1 minute, stirring constantly.  Whisk in the chicken (or turkey) broth and milk until thickened, approx. 3 mins.
• Stir in the turkey-apple mixture and beans.  Bring to a simmer, then stir in the cheese.
• Serve with cornbread muffins, tortilla chips, or crusty bread!
• ENJOY!!!