2 tbs canola oil (olive, if you're being authentic), plus more for dish
1 large onion, chopped
1 large sweet potato, coarsely chopped
2 large carrots, peeled and coarsely grated
2 large baking potatoes, peeled and coarsely grated
3 large eggs
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup fresh chopped parsley
1 tsp paprika
1/4 cup matzoh meal
Lightly oil a 7 cup baking dish. Heat oil in a heavy skillet over medium-low heat and add onions. Sauté until soft, about 10 minutes.
Using a strainer, squeeze excess water from potatoes, then place in a large bowl along with grated sweet potato, carrots and onions. Mix in eggs, salt, pepper, parsley, paprika and matzoh meal.
Heat baking dish in a preheated 350F oven for five minutes. Transfer kugel mixture into the dish and spread evenly. Bake for about 1 hour until set and lightly browned. Let rest for five minutes before serving.
Where to find it: Matzoh meal, the crumbs of the cracker-like unleavened bread for which it’s named, can be found in the ethnic section of your favourite supermarket. Use it in this recipe, and as a substitute for bread crumbs in other recipes.
Wednesday, December 17, 2008
Whipped Shortbread (makes 4 dozen)
1 pound butter, room temperature
1 cup icing sugar
1/2 cup cornstarch
3 cups all-purpose flour
1 tsp pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Sift together icing sugar, cornstarch and flour. Gradually add to creamed butter, in fourths or fifths, beating slowly until just combined. Add vanilla, then increase speed to high and whip for about 10-15 minutes, occasionally stopping to scrape down sides with a rubber spatula. Batter is finished when it is very fluffy and white.
Add batter to a large pastry bag fitted with a star tip. Pipe onto Silpat-lined baking sheets and bake at 350F for about 15 minutes. Do not allow to colour. Let cool completely on sheets.
To store in batches for Christmas, transfer cookies to airtight containers, lining each layer with paper towel or parchment paper. Freeze for up to a month.
1 cup icing sugar
1/2 cup cornstarch
3 cups all-purpose flour
1 tsp pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Sift together icing sugar, cornstarch and flour. Gradually add to creamed butter, in fourths or fifths, beating slowly until just combined. Add vanilla, then increase speed to high and whip for about 10-15 minutes, occasionally stopping to scrape down sides with a rubber spatula. Batter is finished when it is very fluffy and white.
Add batter to a large pastry bag fitted with a star tip. Pipe onto Silpat-lined baking sheets and bake at 350F for about 15 minutes. Do not allow to colour. Let cool completely on sheets.
To store in batches for Christmas, transfer cookies to airtight containers, lining each layer with paper towel or parchment paper. Freeze for up to a month.
Brown Sugar Waffle Rollups
(note: the more butter, the crunchier the waffles)
1 3/4 cups all-purpose flour
1 tbs baking powder
2 tbs brown sugar
3 large eggs, well beaten
4-8 tbs butter, melted
1 1/2 cups milk
1 1/2 tsp vanilla
In a medium bowl, whisk together flour, baking powder and brown sugar until well combined.
In a small bowl, whisk together eggs, butter, milk and vanilla. Make a well in the centre of the dry mixture and pour in the wet ingredients. With a fork, gently bring ingredients together, just until combined. Mixture will be slightly stippled, like muffin batter.
Ladle 1/2 cup of batter at a time onto a heated Panini press. Spread out the batter with the back of the ladle and close the lid. Bake until the waffle rollup is golden. Continue with remaining batter, keeping rollups warm in a 200F oven.
To serve, fill each rollup with vanilla ice cream and cover with berries or your favourite syrup.
1 3/4 cups all-purpose flour
1 tbs baking powder
2 tbs brown sugar
3 large eggs, well beaten
4-8 tbs butter, melted
1 1/2 cups milk
1 1/2 tsp vanilla
In a medium bowl, whisk together flour, baking powder and brown sugar until well combined.
In a small bowl, whisk together eggs, butter, milk and vanilla. Make a well in the centre of the dry mixture and pour in the wet ingredients. With a fork, gently bring ingredients together, just until combined. Mixture will be slightly stippled, like muffin batter.
Ladle 1/2 cup of batter at a time onto a heated Panini press. Spread out the batter with the back of the ladle and close the lid. Bake until the waffle rollup is golden. Continue with remaining batter, keeping rollups warm in a 200F oven.
To serve, fill each rollup with vanilla ice cream and cover with berries or your favourite syrup.
Crock Pot Beef Curry
2 1/2 to 3 lbs lean beef, cubed
2 tbs canola oil
2 large cooking onions, sliced
5 medium red skinned potatoes, scrubbed and cubed
3 tbs Patak’s (or other) brand mild curry paste
1 tbs Patak’s (or other) brand vindaloo paste
water to cover
1/2 cup white vinegar
kosher salt/fresh ground pepper
Heat oil in a large skillet over medium-high heat. Add beef and sear on all sides. Transfer beef, along with onions, potatoes and curry pastes to bowl of a large crock pot. Add water, just to cover ingredients. Turn heat to high and simmer for at least 4 hours, until beef is very tender. Add vinegar and season with salt and pepper. Continue simmering for another half hour. Adjust seasoning to taste.
Serve curry with cooked basmati rice and/or warm Indian flat bread such as naan or chapatties.
2 tbs canola oil
2 large cooking onions, sliced
5 medium red skinned potatoes, scrubbed and cubed
3 tbs Patak’s (or other) brand mild curry paste
1 tbs Patak’s (or other) brand vindaloo paste
water to cover
1/2 cup white vinegar
kosher salt/fresh ground pepper
Heat oil in a large skillet over medium-high heat. Add beef and sear on all sides. Transfer beef, along with onions, potatoes and curry pastes to bowl of a large crock pot. Add water, just to cover ingredients. Turn heat to high and simmer for at least 4 hours, until beef is very tender. Add vinegar and season with salt and pepper. Continue simmering for another half hour. Adjust seasoning to taste.
Serve curry with cooked basmati rice and/or warm Indian flat bread such as naan or chapatties.
Chunky Organic Peanut Butter Cookies
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup butter, softened
2/3 cup chunky organic peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup roasted, salted peanuts, coarsely chopped
2 tsp pure vanilla extract
In a medium bowl, whisk together flour, baking soda and cinnamon.
In the bowl of an electric mixer, cream together butter and peanut butter until combined and pale in colour; about 2 minutes. Add brown and granulated sugar and mix until combined. Mix in eggs and vanilla, then gradually add in flour mixture, mixing until just combined. Fold in chopped peanuts. Chill for 15 minutes.
Drop batter from a 1 ounce scoop onto Silpat-lined baking sheets. Flatted each cookie slightly with a fork. Bake at 350F for about 10-13 minutes, until lightly golden. Let sit for 5 minutes before transferring to a cooling rack to cool completely. Store in airtight containers for up to three days.
Note: dough freezes well and can be stored, frozen. Shape into rolls and wrap tightly in plastic wrap. Place wrapped dough in freezer bags. Thaw rolls slightly and slice into cookie-sized rounds. Place on baking sheets and bake.
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup butter, softened
2/3 cup chunky organic peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup roasted, salted peanuts, coarsely chopped
2 tsp pure vanilla extract
In a medium bowl, whisk together flour, baking soda and cinnamon.
In the bowl of an electric mixer, cream together butter and peanut butter until combined and pale in colour; about 2 minutes. Add brown and granulated sugar and mix until combined. Mix in eggs and vanilla, then gradually add in flour mixture, mixing until just combined. Fold in chopped peanuts. Chill for 15 minutes.
Drop batter from a 1 ounce scoop onto Silpat-lined baking sheets. Flatted each cookie slightly with a fork. Bake at 350F for about 10-13 minutes, until lightly golden. Let sit for 5 minutes before transferring to a cooling rack to cool completely. Store in airtight containers for up to three days.
Note: dough freezes well and can be stored, frozen. Shape into rolls and wrap tightly in plastic wrap. Place wrapped dough in freezer bags. Thaw rolls slightly and slice into cookie-sized rounds. Place on baking sheets and bake.
Versunkener Apfelkuchen (German "Sunken Apple" Cake)
3 medium cooking Golden Delicious, or other cooking, apples
juice from one lemon
1/4 cup brown sugar
2 cups all purpose flour
2 tsp baking powder
2/3 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup light cream
2 tsp vanilla extract
zest from one lemon
Peel, core and thinly slice apples. Place in a medium bowl and sprinkle immediately with lemon juice to prevent discolouration. Toss carefully with brown sugar. Set aside.
Butter and flour an 8"x11.5"x2.5" glass baking pan. Whisk together flour and baking powder. Set aside.
In the bowl of an electric mixer, cream together butter and granulated sugar. Add eggs, one at a time. Add cream, vanilla and lemon zest. Add flour mixture in quarters, beating until just smooth. Batter should be the consistency of pound cake batter.
Spread batter evenly into prepared pan. Press apple slices into batter in rows. Drizzle with liquid in the bottom of the bowl. Bake for about 40 minutes at 350F, until a tester comes out clean. Cool completely before serving.
juice from one lemon
1/4 cup brown sugar
2 cups all purpose flour
2 tsp baking powder
2/3 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup light cream
2 tsp vanilla extract
zest from one lemon
Peel, core and thinly slice apples. Place in a medium bowl and sprinkle immediately with lemon juice to prevent discolouration. Toss carefully with brown sugar. Set aside.
Butter and flour an 8"x11.5"x2.5" glass baking pan. Whisk together flour and baking powder. Set aside.
In the bowl of an electric mixer, cream together butter and granulated sugar. Add eggs, one at a time. Add cream, vanilla and lemon zest. Add flour mixture in quarters, beating until just smooth. Batter should be the consistency of pound cake batter.
Spread batter evenly into prepared pan. Press apple slices into batter in rows. Drizzle with liquid in the bottom of the bowl. Bake for about 40 minutes at 350F, until a tester comes out clean. Cool completely before serving.
Bequia Pumpkin Soup
(recipe by Susan Toy of Bequia)
1/4 lb chorizo sausage, casing removed, crumbled
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 stalk celery, coarsely chopped
1 quart chicken stock
2 1/2 (6 cups) lbs peeled, seeded Hubbard or banana squash,
chopped into 1/2 inch dice
1 yellow potato, peeled and diced
2 large carrots, peeled and coarsely chopped
1-2 tbs habanero hot sauce
1/3 cup cream
kosher salt/fresh ground pepper/white pepper
In a heavy, large pot, sauté chorizo for 1-2 minutes. Add onion, garlic and celery and cook until onions are translucent. Add stock, squash, potato and carrots. Bring to a simmer and cover. When squash and potatoes are tender, remove from heat. Cool slightly, then puree using an immersion blender. Return to heat and return to serving temperature. Add hot sauce and cream. Season to taste.
1/4 lb chorizo sausage, casing removed, crumbled
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 stalk celery, coarsely chopped
1 quart chicken stock
2 1/2 (6 cups) lbs peeled, seeded Hubbard or banana squash,
chopped into 1/2 inch dice
1 yellow potato, peeled and diced
2 large carrots, peeled and coarsely chopped
1-2 tbs habanero hot sauce
1/3 cup cream
kosher salt/fresh ground pepper/white pepper
In a heavy, large pot, sauté chorizo for 1-2 minutes. Add onion, garlic and celery and cook until onions are translucent. Add stock, squash, potato and carrots. Bring to a simmer and cover. When squash and potatoes are tender, remove from heat. Cool slightly, then puree using an immersion blender. Return to heat and return to serving temperature. Add hot sauce and cream. Season to taste.
Lightly Spiced Lamb Skewers
1 1/2 lbs trimmed leg of lamb
2 stalks fresh rosemary, stripped, coarsely chopped
3 cloves garlic, peeled, coarsely chopped
2 tsp chilli powder
1/8 tsp fresh ground pepper
Cut lamb into 1 inch cubes. In a medium bowl, combine herbs and spices. Toss lamb to coat on all sides. Cover and refrigerated for a few hours or overnight. Thread lamb onto 6 bamboo skewers.
Cook on an outdoor grill, or sear meat in a hot skillet, turning to cook on all sides until medium rare, or to desired doneness. Serve with roasted butternut squash, garlic smashed potatoes and other favourite vegetables or side dishes.
Note: Try the same rub on different meats, including beef and chicken, and even salmon.
2 stalks fresh rosemary, stripped, coarsely chopped
3 cloves garlic, peeled, coarsely chopped
2 tsp chilli powder
1/8 tsp fresh ground pepper
Cut lamb into 1 inch cubes. In a medium bowl, combine herbs and spices. Toss lamb to coat on all sides. Cover and refrigerated for a few hours or overnight. Thread lamb onto 6 bamboo skewers.
Cook on an outdoor grill, or sear meat in a hot skillet, turning to cook on all sides until medium rare, or to desired doneness. Serve with roasted butternut squash, garlic smashed potatoes and other favourite vegetables or side dishes.
Note: Try the same rub on different meats, including beef and chicken, and even salmon.
Sandra Giesbrecht’s “Hotty Prize Winning Chilli” (serves 6-8)
2 lbs stewing beef, diced
1 large, yellow onion, chopped
6 cloves garlic, finely minced
2 tbs vegetable oil
1/3 cup mild chilli powder
1 1/2 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp cumin powder
2-3 tsp red pepper flakes (optional)
1 bay leaf
2 (14.5 oz) cans diced tomatoes (un-drained)
15 oz can tomato sauce
7 oz can diced green chillies
2 tbs packed brown sugar
2 tsp salt
1/2 tsp pepper
1 tbs Tabasco
1 tbs white vinegar
1 bottle/can beer
In a small bowl, combine first 5 dried spices. In a large pot over med-high heat, brown beef; drain off fat. Add onion and garlic; cook until softened. Push beef/onion mixture to one side. Heat oil on empty side, then add spice mixture and cook for 30 seconds, stirring constantly. Combine with beef. Add tomatoes, tomato sauce, green chillies, brown sugar, salt, pepper, vinegar, Tabasco, beer and bay leaf. Bring to a boil, cover and reduce heat. Simmer 3-4 hours, removing lid for last 30 minutes. Discard bay leaf. Serve with warm cornbread.
1 large, yellow onion, chopped
6 cloves garlic, finely minced
2 tbs vegetable oil
1/3 cup mild chilli powder
1 1/2 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp cumin powder
2-3 tsp red pepper flakes (optional)
1 bay leaf
2 (14.5 oz) cans diced tomatoes (un-drained)
15 oz can tomato sauce
7 oz can diced green chillies
2 tbs packed brown sugar
2 tsp salt
1/2 tsp pepper
1 tbs Tabasco
1 tbs white vinegar
1 bottle/can beer
In a small bowl, combine first 5 dried spices. In a large pot over med-high heat, brown beef; drain off fat. Add onion and garlic; cook until softened. Push beef/onion mixture to one side. Heat oil on empty side, then add spice mixture and cook for 30 seconds, stirring constantly. Combine with beef. Add tomatoes, tomato sauce, green chillies, brown sugar, salt, pepper, vinegar, Tabasco, beer and bay leaf. Bring to a boil, cover and reduce heat. Simmer 3-4 hours, removing lid for last 30 minutes. Discard bay leaf. Serve with warm cornbread.
Sour Cream Raisin Pie with Brown Sugar Meringue
1 prepared, blind-baked, deep dish pie shell
1 cup golden raisins
2 large eggs, separated
1 cup sour cream (not light)
3/4 cup brown sugar
1 tbs flour
1 tbs rum
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch salt
In a large bowl, whisk together yolks and sour cream. Whisk in 1/2 cup of the brown sugar, flour, rum and spices. Fold in raisins. Pour mixture into prepared pie shell and place in a 400F oven. Bake for 10 minutes, then reduce temperature to 350F and bake another 30 minutes, until filling is set. Cool to room temperature.
In a large bowl, beat egg whiles until they hold soft peaks. Gradually add remaining brown sugar, beating until meringue holds stiff peaks. Spread over surface of pie, sealing it to the edges of the crust. Bake until meringue is golden, about ten minutes.
1 cup golden raisins
2 large eggs, separated
1 cup sour cream (not light)
3/4 cup brown sugar
1 tbs flour
1 tbs rum
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch salt
In a large bowl, whisk together yolks and sour cream. Whisk in 1/2 cup of the brown sugar, flour, rum and spices. Fold in raisins. Pour mixture into prepared pie shell and place in a 400F oven. Bake for 10 minutes, then reduce temperature to 350F and bake another 30 minutes, until filling is set. Cool to room temperature.
In a large bowl, beat egg whiles until they hold soft peaks. Gradually add remaining brown sugar, beating until meringue holds stiff peaks. Spread over surface of pie, sealing it to the edges of the crust. Bake until meringue is golden, about ten minutes.
Thanksgiving Casserole
2 medium onions, chopped
3 tbs butter
1/3 lb mushrooms, sliced
2 1/2 cups diced, cooked turkey
2 Farmer's sausages (about 2/3 lb), diced
2 cups bread stuffing
2 tbs chopped parsley
pinch thyme
kosher salt/fresh ground pepper to taste
2 tbs curry paste
1 cup rice
2 cups hot turkey or chicken stock
In a large skillet, melt 2 tbs of the butter over medium heat. Add onions and sauté until tender. Add mushrooms and sauté about another 2 minutes. Transfer to a large baking dish and combine with turkey, sausage, stuffing and seasonings.
In the same skillet, melt the remaining tbs butter. Lightly sauté the rice. Combine with other ingredients in casserole. Pour in hot stock. Cover tightly and bake at 375F until liquid is absorbed and rice is tender. Add more hot stock if necessary.
3 tbs butter
1/3 lb mushrooms, sliced
2 1/2 cups diced, cooked turkey
2 Farmer's sausages (about 2/3 lb), diced
2 cups bread stuffing
2 tbs chopped parsley
pinch thyme
kosher salt/fresh ground pepper to taste
2 tbs curry paste
1 cup rice
2 cups hot turkey or chicken stock
In a large skillet, melt 2 tbs of the butter over medium heat. Add onions and sauté until tender. Add mushrooms and sauté about another 2 minutes. Transfer to a large baking dish and combine with turkey, sausage, stuffing and seasonings.
In the same skillet, melt the remaining tbs butter. Lightly sauté the rice. Combine with other ingredients in casserole. Pour in hot stock. Cover tightly and bake at 375F until liquid is absorbed and rice is tender. Add more hot stock if necessary.
Pumpkin Cream Cheese Muffins
1 pkg (8oz) cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
In the bowl of an electric mixer, beat cream cheese sugar and egg together until smooth. Refrigerate.
3 1/3 cups all purpose flour
2 cups packed brown sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
3/4 cup vegetable oil
4 large eggs
2/3 cup water
2 1/2 cups fresh (or canned) pumpkin puree
1 cup chopped pecans (optional)
or 2/3 cup butterscotch chips (optional)
In a large bowl, whisk dry ingredients together. In a separate bowl, beat together oil, eggs, water and pumpkin. Add to dry mixture and, using a wooden spoon, mix together with a few strokes, just to combine. Fold in pecans or butterscotch chips.
Line or prepare 24 regular-sized muffin tins and evenly divide batter. Make a small well in the centre of each muffin and drop in about a tablespoon of the cream cheese mixture. Bake at 350F for 20 minutes, or until a tester inserted in the centre of the muffins comes out clean. Cool in muffin tins for 10 minutes, then remove and place on a pastry rack to cool completely.
1/3 cup granulated sugar
1 large egg
In the bowl of an electric mixer, beat cream cheese sugar and egg together until smooth. Refrigerate.
3 1/3 cups all purpose flour
2 cups packed brown sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
3/4 cup vegetable oil
4 large eggs
2/3 cup water
2 1/2 cups fresh (or canned) pumpkin puree
1 cup chopped pecans (optional)
or 2/3 cup butterscotch chips (optional)
In a large bowl, whisk dry ingredients together. In a separate bowl, beat together oil, eggs, water and pumpkin. Add to dry mixture and, using a wooden spoon, mix together with a few strokes, just to combine. Fold in pecans or butterscotch chips.
Line or prepare 24 regular-sized muffin tins and evenly divide batter. Make a small well in the centre of each muffin and drop in about a tablespoon of the cream cheese mixture. Bake at 350F for 20 minutes, or until a tester inserted in the centre of the muffins comes out clean. Cool in muffin tins for 10 minutes, then remove and place on a pastry rack to cool completely.
Simply Tomato Soup with Roasted Tomato Garnish
(generously serves 4)
2 lbs ripe field-ripened Roma (or other meaty) tomatoes, seeded
1 medium white onion
2 tbs butter
1 cup chopped fresh basil
approximately 1-2 tbs sugar
kosher salt/fresh ground pepper
Roughly chop onions. Melt butter in a large pot over medium heat. Add onions and cook until softened. Core and coarsely chop tomatoes. Add to onions. Heat until the juices from the tomatoes begin to simmer. Reduce heat to low. After about 15 minutes, add basil. Using an immersion blender, blend until smooth. Add sugar, adjusting amount depending on tomatoes’ sweetness. Season with salt and pepper to taste.
For roasted tomato garnish: Halve several (about 3 per serving) red and yellow grape tomatoes. Drizzle with extra virgin olive oil, sprinkle with kosher salt and fresh ground pepper. Roast tomatoes in oven, at 350F, until soft. Place a few of the roasted grape tomatoes on top of bowls of soup. Drizzle soup with olive oil.
Serving suggestions: Serve tomato soup with slices of crusty bread topped with Port Salut, or other favourite, cheese. Sprinkle with kosher salt and fresh ground pepper, then toast in the oven until cheese is hot and bubbly.
2 lbs ripe field-ripened Roma (or other meaty) tomatoes, seeded
1 medium white onion
2 tbs butter
1 cup chopped fresh basil
approximately 1-2 tbs sugar
kosher salt/fresh ground pepper
Roughly chop onions. Melt butter in a large pot over medium heat. Add onions and cook until softened. Core and coarsely chop tomatoes. Add to onions. Heat until the juices from the tomatoes begin to simmer. Reduce heat to low. After about 15 minutes, add basil. Using an immersion blender, blend until smooth. Add sugar, adjusting amount depending on tomatoes’ sweetness. Season with salt and pepper to taste.
For roasted tomato garnish: Halve several (about 3 per serving) red and yellow grape tomatoes. Drizzle with extra virgin olive oil, sprinkle with kosher salt and fresh ground pepper. Roast tomatoes in oven, at 350F, until soft. Place a few of the roasted grape tomatoes on top of bowls of soup. Drizzle soup with olive oil.
Serving suggestions: Serve tomato soup with slices of crusty bread topped with Port Salut, or other favourite, cheese. Sprinkle with kosher salt and fresh ground pepper, then toast in the oven until cheese is hot and bubbly.
Raspberry-Peach Breakfast Smoothies
(makes 2 meal-sized smoothies)
2 fresh peaches (or equivalent frozen), pitted, peeled, sliced
2 cups fresh or frozen raspberries
2 cups 2% Balkan-style plain yogurt
1 cup 1% or skim milk
4 tbs ground flax seeds
2 tbs honey (or sweeten to taste)
2 tsp matcha powder
Combine all ingredients in a blender. Blend until smooth.
Where to find it: Matcha--a very fine Japanese tea powder--is available in specialty tea shops, including Blenz locations.
Healthy additions:
The berries and matcha tea in this smoothie pack antioxidants, and the flax seeds are a source of omega-3s. For extra benefits, consider a few more healthy add ins. (As always, consult your doctor or nutritionist regarding daily amounts and any concerns).
add unsweetened protein powder, but not until the end of blending, to avoid over-frothing the mixture.
blend in a daily amount of multivitamin powder to fill in any missing dietary gaps throughout the day.
for non-dairy, substitute silken tofu for the yogurt and orange juice in place of the milk.
lecithin can increase the body's ability to fight memory loss.
add vitamin E for healthy skin.
according to the experts at Jugo Juice, just one ounce of wheat grass has all the nutritional benefits of more than a kilogram of leafy greens.
2 fresh peaches (or equivalent frozen), pitted, peeled, sliced
2 cups fresh or frozen raspberries
2 cups 2% Balkan-style plain yogurt
1 cup 1% or skim milk
4 tbs ground flax seeds
2 tbs honey (or sweeten to taste)
2 tsp matcha powder
Combine all ingredients in a blender. Blend until smooth.
Where to find it: Matcha--a very fine Japanese tea powder--is available in specialty tea shops, including Blenz locations.
Healthy additions:
The berries and matcha tea in this smoothie pack antioxidants, and the flax seeds are a source of omega-3s. For extra benefits, consider a few more healthy add ins. (As always, consult your doctor or nutritionist regarding daily amounts and any concerns).
add unsweetened protein powder, but not until the end of blending, to avoid over-frothing the mixture.
blend in a daily amount of multivitamin powder to fill in any missing dietary gaps throughout the day.
for non-dairy, substitute silken tofu for the yogurt and orange juice in place of the milk.
lecithin can increase the body's ability to fight memory loss.
add vitamin E for healthy skin.
according to the experts at Jugo Juice, just one ounce of wheat grass has all the nutritional benefits of more than a kilogram of leafy greens.
Tuesday, August 26, 2008
Back to School Wraps
Tuna Salad Filling for Wraps
2 cans flaked light tuna, drained
2 tbs finely chopped red onion
1/2 roasted red pepper, chopped
1 tbs capers
1/2 cup stuffed green Manzanilla olives, sliced
3 banana pepper rings, chopped
3 tbs chopped sun dried tomatoes (reconstituted or in oil, drained)
1/4 cup shredded parmesan
4 tbs extra virgin olive oil
kosher salt/fresh ground pepper
butter lettuce
Toss together tuna with red onion, red pepper, capers, olives, hot peppers, sun dried tomatoes and parmesan. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Line wraps with butter lettuce. Spread a generous amount of filling into the centre and roll up, folding the ends inside. Wrap wraps in parchment paper and pack in totes with freezer packs to keep cold until lunchtime.
Roasted Vegetable Filling for Wraps
1 large stalk broccoli
3 or 4 florets cauliflower
1/2 red pepper
1/4 red onion
3 medium carrots
3 portabella mushrooms
olive oil for drizzling
1 tbs balsamic vinegar
1 cup light mayo
kosher salt/fresh ground pepper
Boursin cheese for spreading
butter lettuce
Roughly chop vegetables. Drizzle with olive oil to coat. Place on a baking sheet and roast at 400F for about ten minutes, until vegetables are softened. Transfer to a mixing bowl. Drizzle with balsamic vinegar and additional olive oil. Season. Cool completely. Chop vegetables more finely. Fold in mayo.
Spread each wrap with 2 tsp Boursin cheese. Follow directions as above.
2 cans flaked light tuna, drained
2 tbs finely chopped red onion
1/2 roasted red pepper, chopped
1 tbs capers
1/2 cup stuffed green Manzanilla olives, sliced
3 banana pepper rings, chopped
3 tbs chopped sun dried tomatoes (reconstituted or in oil, drained)
1/4 cup shredded parmesan
4 tbs extra virgin olive oil
kosher salt/fresh ground pepper
butter lettuce
Toss together tuna with red onion, red pepper, capers, olives, hot peppers, sun dried tomatoes and parmesan. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Line wraps with butter lettuce. Spread a generous amount of filling into the centre and roll up, folding the ends inside. Wrap wraps in parchment paper and pack in totes with freezer packs to keep cold until lunchtime.
Roasted Vegetable Filling for Wraps
1 large stalk broccoli
3 or 4 florets cauliflower
1/2 red pepper
1/4 red onion
3 medium carrots
3 portabella mushrooms
olive oil for drizzling
1 tbs balsamic vinegar
1 cup light mayo
kosher salt/fresh ground pepper
Boursin cheese for spreading
butter lettuce
Roughly chop vegetables. Drizzle with olive oil to coat. Place on a baking sheet and roast at 400F for about ten minutes, until vegetables are softened. Transfer to a mixing bowl. Drizzle with balsamic vinegar and additional olive oil. Season. Cool completely. Chop vegetables more finely. Fold in mayo.
Spread each wrap with 2 tsp Boursin cheese. Follow directions as above.
BBQ’d Chipotle and Lime Chicken
1 whole “9 cut butchered” chicken
(or equivalent breasts and thighs)
juice from 1/2 lime
2 shallots, coarsely chopped
1 tbs coarsely chopped fresh herbs, such as rosemary, tarragon and sage
2 oz tequila
2 chipotle peppers (canned in adobo sauce), coarsely chopped
2 tbs vegetable oil
fresh ground pepper
Toss chicken in marinade ingredients to coat. Place chicken, along with lime husk, in an airtight container, or deep-sided baking dish, covering tightly with plastic wrap. Refrigerate for at least 2 hours or overnight to allow flavours to develop.
When ready to cook, preheat grill. Discard lime husk, chipotles and shallot pieces. Place chicken on cooking surface, sprinkle with kosher salt, and grill until done.
(or equivalent breasts and thighs)
juice from 1/2 lime
2 shallots, coarsely chopped
1 tbs coarsely chopped fresh herbs, such as rosemary, tarragon and sage
2 oz tequila
2 chipotle peppers (canned in adobo sauce), coarsely chopped
2 tbs vegetable oil
fresh ground pepper
Toss chicken in marinade ingredients to coat. Place chicken, along with lime husk, in an airtight container, or deep-sided baking dish, covering tightly with plastic wrap. Refrigerate for at least 2 hours or overnight to allow flavours to develop.
When ready to cook, preheat grill. Discard lime husk, chipotles and shallot pieces. Place chicken on cooking surface, sprinkle with kosher salt, and grill until done.
Herbed French Beans with Pea Shoots & Pancetta
1 lb French beans
1 oz (2 tbs) butter
2 tbs flour
1 cup vegetable stock
1 1/2 oz dry white wine
3 tbs cream
1 tbs chopped mixed herbs
1/2 cup pea shoots, leaves and fine stems only
1 oz pancetta, crumbled
1 tbs fresh squeezed lemon juice
zest of 1/2 lemon
kosher salt/fresh ground pepper
Cook beans in boiling, salted water until just tender. Drain. Meanwhile, place a medium pot over medium heat and melt butter. Whisk in flour and cook for 1 minute, whisking constantly. Remove from heat and gradually whisk in vegetable stock and white wine. Return to heat and simmer for 2 minutes, whisking, until mixture is a little thicker than the consistency of heavy cream. Remove from heat once again, then add cream, mixed herbs, pea shoots, pancetta, lemon juice and lemon zest. Season to taste with salt and pepper. Gently toss beans together with sauce, garnish with more pea shoots and pancetta. Serve immediately with a favourite fish entrée.
1 oz (2 tbs) butter
2 tbs flour
1 cup vegetable stock
1 1/2 oz dry white wine
3 tbs cream
1 tbs chopped mixed herbs
1/2 cup pea shoots, leaves and fine stems only
1 oz pancetta, crumbled
1 tbs fresh squeezed lemon juice
zest of 1/2 lemon
kosher salt/fresh ground pepper
Cook beans in boiling, salted water until just tender. Drain. Meanwhile, place a medium pot over medium heat and melt butter. Whisk in flour and cook for 1 minute, whisking constantly. Remove from heat and gradually whisk in vegetable stock and white wine. Return to heat and simmer for 2 minutes, whisking, until mixture is a little thicker than the consistency of heavy cream. Remove from heat once again, then add cream, mixed herbs, pea shoots, pancetta, lemon juice and lemon zest. Season to taste with salt and pepper. Gently toss beans together with sauce, garnish with more pea shoots and pancetta. Serve immediately with a favourite fish entrée.
Hot & Sour Soup
1/2 oz dried mixed wild mushrooms
7 oz roasted chicken breast, shredded
2 tsp cornstarch
9 cups home made chicken stock
3 large slices ginger
1 package (350g) firm tofu, 1 cm dice
1 cup julienned carrots
1/2 cup rice wine vinegar
3 tbs soy sauce
1 tbs chilli sauce
1/4 cup cornstarch, mixed into a small amount of water
2 egg whites
pea shoots and scallions to garnish
Soak mushrooms in water for 15-20 minutes, until softened. Slice thinly. Toss shredded chicken with cornstarch. Set aside. Meanwhile, bring chicken stock to boil. Add mushrooms and ginger. Reduce heat and simmer for 10 minutes. Remove ginger.
Add chicken, tofu and carrots. Simmer for 2 minutes, then add rice wine vinegar, soy sauce and chilli sauce. Simmer for another 5 minutes. Stir cornstarch into soup to thicken. Turn off heat and add egg whites, stirring gently.
Place pea shoots and scallions in serving bowls and ladle hot soup over top.
7 oz roasted chicken breast, shredded
2 tsp cornstarch
9 cups home made chicken stock
3 large slices ginger
1 package (350g) firm tofu, 1 cm dice
1 cup julienned carrots
1/2 cup rice wine vinegar
3 tbs soy sauce
1 tbs chilli sauce
1/4 cup cornstarch, mixed into a small amount of water
2 egg whites
pea shoots and scallions to garnish
Soak mushrooms in water for 15-20 minutes, until softened. Slice thinly. Toss shredded chicken with cornstarch. Set aside. Meanwhile, bring chicken stock to boil. Add mushrooms and ginger. Reduce heat and simmer for 10 minutes. Remove ginger.
Add chicken, tofu and carrots. Simmer for 2 minutes, then add rice wine vinegar, soy sauce and chilli sauce. Simmer for another 5 minutes. Stir cornstarch into soup to thicken. Turn off heat and add egg whites, stirring gently.
Place pea shoots and scallions in serving bowls and ladle hot soup over top.
Raspberry Cream Cheese Tarts
1/2 cup butter, softened
1/2 cup icing sugar
1 cup all-purpose flour
8 oz cream cheese, softened
5 tbs sugar
1 tbs fresh-squeezed lemon juice
1 tsp lemon zest
12 oz fresh, ripe raspberries
Butter tart pans. Preheat oven to 350F. With an electric mixer, cream together butter and icing sugar. Add flour and mix until just combined. Press into, and up the sides of, two 6-inch fluted tart pans (or equivalent other pans). Prick all over with a fork. Refrigerate for at least 30 minutes to prevent crust from shrinking in the oven. Bake 15-20 minutes, until lightly golden. Cool completely.
For the filling, cream together cream cheese and sugar. Beat in lemon juice and zest. Spread into cooled pastry using an offset spatula. Top with spirals of fresh raspberries. Dust tops with more icing sugar and garnish with mint sprigs. Serves 8.
1/2 cup icing sugar
1 cup all-purpose flour
8 oz cream cheese, softened
5 tbs sugar
1 tbs fresh-squeezed lemon juice
1 tsp lemon zest
12 oz fresh, ripe raspberries
Butter tart pans. Preheat oven to 350F. With an electric mixer, cream together butter and icing sugar. Add flour and mix until just combined. Press into, and up the sides of, two 6-inch fluted tart pans (or equivalent other pans). Prick all over with a fork. Refrigerate for at least 30 minutes to prevent crust from shrinking in the oven. Bake 15-20 minutes, until lightly golden. Cool completely.
For the filling, cream together cream cheese and sugar. Beat in lemon juice and zest. Spread into cooled pastry using an offset spatula. Top with spirals of fresh raspberries. Dust tops with more icing sugar and garnish with mint sprigs. Serves 8.
Peach Ice Cream
4 large, locally sourced, ripe peaches, peeled and pitted
2 tbs fresh squeezed lime juice
6 farm fresh egg yolks
2/3 cup granulated sugar
2 cups table (18%) cream, from local dairy
1 cup milk, from local dairy
1 tbs pure vanilla extract
In a food processor, puree three of the peaches together with the lime juice. When smooth, push through a sieve to remove any remaining peach skin. Coarsely chop remaining peach. Set aside.
In a small bowl, whisk egg yolks together with sugar until pale yellow and thickened.
In a medium pot over medium-low heat, bring cream and milk to a simmer. Remove from heat and gradually whisk in egg yolk mixture. Return to low heat and cook, whisking constantly, until mixture is thickened enough to coat the back of a wooden spoon. Strain and set aside to cool to room temperature.
Stir peach puree, chopped peaches and vanilla into ice cream mixture. Cover and chill until cold. Transfer mixture to an ice cream maker and freeze according to the manufacturer's directions.
2 tbs fresh squeezed lime juice
6 farm fresh egg yolks
2/3 cup granulated sugar
2 cups table (18%) cream, from local dairy
1 cup milk, from local dairy
1 tbs pure vanilla extract
In a food processor, puree three of the peaches together with the lime juice. When smooth, push through a sieve to remove any remaining peach skin. Coarsely chop remaining peach. Set aside.
In a small bowl, whisk egg yolks together with sugar until pale yellow and thickened.
In a medium pot over medium-low heat, bring cream and milk to a simmer. Remove from heat and gradually whisk in egg yolk mixture. Return to low heat and cook, whisking constantly, until mixture is thickened enough to coat the back of a wooden spoon. Strain and set aside to cool to room temperature.
Stir peach puree, chopped peaches and vanilla into ice cream mixture. Cover and chill until cold. Transfer mixture to an ice cream maker and freeze according to the manufacturer's directions.
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