Bruschetta Flat bread

I made this as an main course

Bruschetta Flat Bread

-1 red onion chopped finely
-3 heirloom tomatoes chopped (I try to squeeze out the seeds to make the bruschetta more dry)
-1/2 each red and green pepper chopped finely
-3 cloves of garlic chopped
-olive oil
-balsamic vinegar
-salt and pepper to taste
-1-2 tablespoons fresh basil chopped

-flat bread
-mozzarella cheese
-Parmesan cheese

Chop all ingredients and add the salt, pepper, balsamic vinegar and olive oil.  Allow to sit for an hour before spreading on the flat bread to allow the flavours time to marinate.  I bought my flat bread at a local bakery.  Preheat oven to 400F.  Place tomato mixture on bread and cover with the mozzerella cheese and spinkle with parmesan cheese.  Bake until golden brown which is about 10 minutes.

Udon Noodles with Lotus Root

Udon Noodles with Lotus root

-3 tablespoons sesame oil
-3 ribs of celery chopped
-1 onion chopped
-2 carrots chopped
-1/2 cup roasted sesame seeds
-1 bunch of bok choy chopped
-1 large lotus root peeled and chopped
-1 teaspoon fresh grated ginger
-2 tablespoons tamari (Soya sauce)
-2 tablespoon natural peanut butter
-juice of lime
-1/4 cup sake
-1 teaspoon chili oil
-fresh udon noodles

-Roast sesame seeds in a frying pan on medium heat, set aside.  In same pan add the sesame oil and lotus root and cook until browned on both sides, then add the ginger, the soya sauce and water to cover the lotus root (About 5 minutes a side).  Allow the lotus root to cook and the water to thicken, (about 15 minutes) then add the onions, celery, carrots and pan fry.  Once these veggies start to brown, add the peanut butter, the chili oil, the sake and the juice of the lime and mix well, allow the alcohol in the sake to cook off (cook for 5-10 minutes).  The mixture should have fluid and if it has cooked off add some more water.  There needs to be some liquid to coat the udon noodles. Add the bok choy as you add the udon noodles.  Once cooked sprinkle with the sesame seeds.

Kale and Quinoa Salad

I was entertaining my sister in law who has issues with gluten.  Tonight's salad was inspired for her.

Kale and Quinoa Salad

-1/4 cup sesame seeds
-1/2 cup almonds (sliced and blanched)
-1/4 cup raw cashews
-kale washed and chopped
-1 purple onion chopped
-1 avocado
-juice of 1 lime
-1/2 red pepper chopped
-juice and zest of half a lemon
-olive oil
-balsamic vinegar

-in a frying pan on medium heat roast the sesame seeds until golden brown then roast the almonds then the cashews.
To cook the quinoa, 2 cups of water for 1 cup of quinoa.  Bring water to a boil then add the quinoa, reduce and cover.  Cook for 15 minutes, then remove from heat and allow to sit for about 5 minutes then fluff with a fork.
-in a large bowl place the washed and cleaned chopped kale, I used about 7 kale leaves.  As you roast the sesame seeds and the nuts place over the kale to wilt it.  Add the onions and then pour the hot quinoa over the nuts, kale and onions.  In a small bowl, dice the avocado and squeeze the lime juice over the avocado and salt and pepper the avocado, make sure avocado is covered in the lime juice as this prevents it from browning.  Add the chopped red pepper and avocado to salad.  The add juice and zest of lemon and mix.  Add balsamic vinegar and olive oil.  Usually 1/3 vinegar to 2/3 olive oil.  Salt and pepper to taste.
This dish was incredible.

Autumn Bake

Autumn Bake

-1 large parsnips peeled and sliced
-2 carrots peeled and sliced
-1 onion chopped
-new potatoes cut in four
-1/2 cup red wine
-2 cups beef/chicken or veggie broth
-1 sprig of fresh rosemary
-1/4 cup of peppercorn goat cheese wine

-In a large casserole dish add the parsnips, carrots, onions, potatoes, red wine and rosemary.  This dish takes about an hour to bake.  Bake at 400F with the lid on.  Stir often after 35 minutes take lid off and stir.  Test the veggies for being cooked through.  Allow to bake for another 20 minutes and if the veggies are cooked all the way through, mix in the peppercorn goat cheese and bake for 5-10 more minutes.  This mixture was creamy and delicious.  I served it with roast beef so I used beef broth.

Maple Mustard Glazed Veggies with Pomegranate

Maple Mustard Glazed Veggies

-1 onion chopped
-1 zucchini chopped
-2 small gala apples sliced with skin on
-1 bunch of asparagus ends cut
-salt and pepper
-1/2 a pomegranate

Glaze
-1 tablespoon Dijon mustard
-1 tablespoon maple smoked mustard
-2 tablespoons olive oil
-2 tablespoons maple syrup
-1 tablespoon apple cider vinegar or white balsamic
-salt and pepper

in a frying pan on medium heat add a splash of olive oil and add onions and zucchini.  Cook until onions soft and zucchini browned.  Then add slices of apple and stir occasionally.  Once the apple is soft add asparagus and cook till turns a darker green. Add the glaze and stir.  Reduce heat and allow to cook for 5 minutes, then top with pomegranate seeds.

Quinoa Salad

I am a full time Registered Nurse, a single Mother to my two daughters and a part time student in University   Today I was spending the day writing a paper and forgot to take out dinner, and I really do not have much in the house tonight.  So, what to do?  Create!

Quinoa Salad

-2 cups or water or broth
-2 cups dried quinoa
-salt

-1 large carrot chopped
-1 rib of celery chopped
-1 apple in chunks
-cucumber sliced
-1/2 an onion
-1/2 cup pan fried almonds
-1/4 cup of raw sesame seeds pan fried
-1/4 cup dried cranberries
-1 tablespoon tamari soya saue
-pepper
-the juice of 1 lemon
-1/4 cup balsamic vinegar
-1/2 cup olive oil

Chop the ingredients, pan fry the almonds and sesame seeds, I have both the regular and black sesame seeds.  Place all the ingredients in a bowl waiting for the qunioa and almonds to cook.  Boil the 2 cups of water, then add the quinoa and boil on low for about 15 minutes, remove from heat and then poor into the bowl with all the ingredients, mix and add the almonds and sesame seeds.  Then taste, you may want to add more oil or balsamic vinegar.  Add some fresh pepper.

Miso Sesame Lemon Grass Tilapia

Just want to say that this fish was full of flavour.

Miso Sesame Lemon Grass Tilapia

-2 tablespoons of coarsley chopped lemon grass
-2 tablespoons sesame oil
-1 tablespoon miso paste
-2 tablespoons maple syrup
-2 tablespoons Sake
-the zest of a lemon
-the juice of 1/2 lemon
-1 x 1 piece of ginger finely grated
-1 tablespoon of peanut butter (optional)
-2 tilipia fillets

-Mix all ingredients together and allow to marinate on the fish for 20 minutes.  Bake at 400 for 10-12 minutes.

Fried Green Tomatoes

My Mom, who has a large garden came over with several Green Tomatoes.  The weather has changed in Toronto and her garden's growth has ended for the season.  So what to do?  I started thinking about a movie from my childhood, Fried Green Tomatoes.  I realise that availability of green tomatoes is low, but my cooking is about what I have in my house, to be inspired by the season, the flavours and this is no exception.

Fried Green Tomatoes

-Green tomatoes sliced
-1/2 cup breadcrumbs
-1 tablespoon chili powder
-1 tablespoon garlic powder
-2 tablespoons Parmesan Cheese
-salt and pepper
-oil to coat the bottom of the pan
-1 small purple onion chopped

Mix all the dry ingredients together and ensure that the mixture is thoroughly mixed, so the flavour is consistent.  Cut the tomatoes, if it is the bottom piece peel the skin off so that you can have the mixture stick to the tomato.  I did not want to use eggs, so for each piece of tomato I placed it in the dry mix and used some pressure to ensure that the coating sticks.  I then heated olive oil in the pan and sliced up the onion, I started cooking the tomatoes and place the onions around, I flipped the tomatoes after a few minutes when they browned, stirring the onions at the same time.  It took about 6 minutes in total cooking time.  These were delicious, especially with the addition of the onion.  I also dipped them in sweet chili sauce.

Orange Mustard Maple Salmon

sorry guys, it was my both my daughters birthday party and I forgot to take a picture of this salmon but it tastes incredible.

Orange Mustard Maple Salmon

-1 tablespoon Dijon Mustard (grainy)
-2 tablespoons smoked mustard
-2 tablespoons maple syrup
-1 shot of dark rum
-juice of half and orange
-1 teaspoon soya sauce
 -salmon

Mix ingredients together and pour over salmon, I let it sit for an hour before cooking.  cook at 400 for 15 minutes.

Pan fried Veggie

Pan Fried Veggies

-2 tablespoons olive oil or butter
-2 red onions chopped
-2 portabello mushrooms
-2 zucchini chopped in coins
-2 cloves of garlic
-2 ribs of celery
-1 red pepper
-1 tablespoon chili powder
-1/2 cup red wine
-1/2 cup beef broth
-salt and pepper
-2 tablespoons parmesan cheese

In a frying pan add oil on medium heat.  Cook portabello mushrooms until browned.  Then add onions, celery, garlic, red pepper.  Keep stirring, when onion is cooked add the zucchini and pan fry.  Once they start to cook add the wine, chili powder, broth, salt and pepper.  Allow to cook until the liquid starts to boil away.  Add parmesan cheese and serve.

BBQ Sweet Potato Bake

BBQ Sweet  Potato Bake

-2 large sweet potato chopped
-1 red pepper chopped
-2 onions chopped
-2 cloves of garlic chopped
-3 ribs of celery chopped
-1 tablespoon chili powder
-juice of 1/2 an orange
-1 cup beer
-1 cup of broth
-1 teaspoon of thyme (fresh)
-1 cup of BBQ sauce. (I used a chipotle)
-salt and pepper

Chop all vegetables and place in a casserole dish.  Preheat oven to 400.  Mix all ingredients together. and cover with a lid.  Allow to cook for 45 minutes.

This had incredible flavour.

Roasted almonds and pine nut pesto with basil and arrugula

Roasted almonds and pine nut pesto with basil and arrugula

-1 cup fresh basil
-1/2 cup arrugula
-6-7 cloves of garlic
-1/2 cup roasted blanched almonds
1/3 cup roasted pine nuts
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-4 tablespoons olive oil
-2 tablespoons Parmesan cheese

In a frying pan on medium heat roast the almonds and pine nuts, place aside and allow to cool.  Place the basil leaves, arrugula, olive oil, salt, pepper, garlic, Parmesan cheese and nuts in a blender.  Pour in the olive oil.  Start to blend allowing the mixture to completely blend, which may require adding more olive oil, until the mixture is puréed well.  Serve over pasta.  

Lemon Grass and Rosemary Rubbed Whole Chicken

This was a quick meal.  About 5 minutes of prep time and then in the oven for 1 hour.  Crispy, tasty and minimal effort.

Lemon Grass and Rosemary Rubbed Whole Chicken

-2 cloves of garlic
-1/2 an onion
-1 large sprig of fresh rosemary
-2, 3 inch pieces of lemon grass
-salt

Rub

-1 tablespoon butter
-1/2 sprig of rosemary chopped finely
-salt and pepper to taste

-wash chicken with cod water, then stuff the chicken with salt, garlic, lemon grass, rosemary and the onion.  Then mix the butter with the rosemary and rub into the chicken.  Then lightly coat with salt and pepper.  Cook at 350 for about an hour.

Mussels in a Yellow Thai Curry Coconut Soup

Mussels in a Yellow Thai Curry Coconut Soup

-1 tablespoon butter
-2 onions chopped
-1 tablespoon lemon grass
-1 teaspooon finely grated ginger
-2 cloves of garlic
-1 cup white wine
-1 can of coconut milk
-1 cup broth (veggie or chicken)
-2 tablespoons yellow thai curry paste
-1 tablespoon soya sauce
-4-5 pounds of fresh mussels, washed well.
-jest and juice of 2 limes
-2 green onions chopped
-fresh cilantro

-in a large pot with a lid, melt butter on medium heat and add onions chopped.  Once the onion is cooked, add lemon grass, ginger, broth, wine, curry paste, coconut milk, lime juice and zest, and soya sauce.  Allow the flavours to blend and stir often.  Once all the spices are mixed together, bring to a boil and add mussels, cover.  Cook for about 10 minutes.  Only eat the mussels that are completely open.  Serve soup and top with green onions and cilantro.

White Turnip Home Fries

White Turnip Home Fries

-2 cups broth (I used beef)
-3 cups white turnip, in chunks
-2 tablespoon olive oil or butter
-1 onion chopped
-2 cloves of garlic finely minced
-1 tablespoon chili powder
-1 teaspoon cajun seasoning
-2 tablespoons brown sugar (to caramelise)
-pepper to taste
-2 tablespoons parmesan cheese

-place turnip and broth in a pan on medium heat.  Allow the broth to cook off.  Once the broth is gone, remove turnip and add the oil or butter cook onion until soft then add the turnip, garlic, chili powder, cajun seasoning, pepper.  After the garlic is cooked add the sugar, once coated and browned, add the parmesan cheese, stir and serve.

Fish tacos

I am not a fan of too many additives in my food, so I make my own taco seasoning.

Fish Tacos

-1 tablespoon olive oil
-2 Tilpia fillets
-juice and vest of 1 lime
-1 onion
-1 clove of garlic finely chopped
-1 tablespoon chili powder
-1/2 teaspoon cumin
-pinch of cayenne pepper
-1 tablespoon soya sauce
-pinch of pepper

-in a frying pan add oil and onions.  Cook until onions are soft, then add garlic, fish, lime juice and zest, chili powder, cumin, cayenne pepper, soya sauce and the pepper.  Stir while cooking and it is ready when the fish is flaked and white throughout.  Takes about 6-7 minutes and serve with your favourite taco seasoning.

Sesame Salmon

Sesame Salmon

-1 tablespoon sesame oil
-2 tablespoons miso paste
-2 tablespoons maple syrup
-1 oz sake
-1/2 teaspoon grated ginger
-pinch of pepper
-1-2 pounds salmon
-juice of 1/2 lemon

-sesame seeds roasted on top of the salmon added so much flavour.

-Mix all ingredients together.  Preheat oven to 400 degrees.  marinate the salmon for 10 minutes and cook for 10-15 minutes.

Black Bean Soup

It has been a rainy few days here in Toronto, hurricane sandy has rolled through here bringing rain and cold weather.  Perfect for soup.

Black bean Soup

-2 large onions chopped
-2 tablespoons olive oil
-1 can of diced tomatoes
-1 cup white wine
-4 cups of chicken broth
-1 sweet potato diced
-1 potato diced
-1 can black beans
-1 tablespoon chili powder
-1 pinch of chili flakes
-1/2 teaspoon pepper
-dash of salt
-dash of cumin
-1/2 teaspoon oregano
-1/2 teaspoon thyme
-fresh lime and cilantro before you eat and cheddar cheese grated

In a sauce pan on medium heat add the oil and start to cook the onions, one the onions are cooked, add the wine, tomatoes, chicken broth, potato, sweet potatoes, chili powder, black beans (washed well) and the spices.  Allow it to simmer on medium low heat for about 40 minutes and then as you serve add grated cheese, squeeze in lime and add cilantro.

Chorizo Sausage Soup

This was tasty but may be too spicy for some.  The sausage was bought at the healthy butcher on Queen here in Toronto.  This sausage

Chorizo Sausage Soup

-1 large Spanish onion
-6 chorizo sausage casing removed
-1 sweet potato peeled and chopped
-3 potatoes peeled and chopped
-1/2 turnip peeled and chopped
-4 roma tomatoes
-1 litre broth (I used organic beef broth)
-1 cup white wine
-1 tablespoon chili powder
-1 teaspoon cumin
-1 teaspoon fresh thyme
-1 teaspoon pepper
-dash of salt
-1/2 cup brown rice

In a large pot or Dutch oven add the sausage and onions.  Allow to cook until onions are soft and clear.  Then add the broth, the sweet potato, turnip, potato and roma tomatoes.  Add the spices, you may add half the amount if you prefer less spicy.  once the potatoes were soft and cooked, then add the wine and rice.  Allow to simmer until rice is cooked.  I cooked this for 2 hours.

Maple Mustard Chicken

Maple Mustard chicken

-1 tablespoon Dijon Mustard
-1 tablespoon smoked maple mustard
-2 tablespoons maple syrup
-the juice of half  lemon
-chicken breasts

Mix together the mustard, maple syrup and lemon juice.  Pour over the chicken coating it with the mixture.  I used regular chicken breasts, so I baked at 350 for 50 minutes.  Until the juices ran clear.

The flavour was incredible.

Gouda smoked hamburgers

Gouda Smoked Hamburgers

-1 pound of hamburger meat
-1/2 cup bread crumbs
-1/2 teaspoon salt
-1/2 small onion chopped
-1 teaspoon freshly grounded pepper
-1 tablespoon chili powder
-1 teaspoon cumin
-pinch of Cayenne pepper
-1/2 cup smoked gouda cheese
-1/2 cup beer
-1 egg

Mix together all the ingredients above.  I finely grated the smoked gouda so that it would cook better.  Mix until the spices are mixed in evenly.  Form into burgers and cook on medium heat.  I cooked in a frying pan because of apartment living.  I slightly oiled the pan, and waited until the burger was easy to flip.  if you have a had time flipping, wait a few more minutes.  Flip and cook until there is no pink in the center.  These were moist and delicious.  you can also pan fry the spices before you add to the raw meat in the beginning to increase the flavour.

Baked Chicken Legs

These were a real hit with my kids, and myself.

Baked Chicken Legs

-Chicken legs
-chili powder lightly sprinkled on top
-salt and pepper
-herb de Provence
-the juice of half a lemon
-1/2 cup of beer poured on top
-lightly coated with cumin

-season the chicken, spray with lemon and then pour the beer over.  Bake at 350 for an hour.  I basted the chicken with the beer a few times, the chicken was moist and delicious.  for sweeter version add 1/2 tablespoon brown sugar to mix.

Orange Beet Salad

Orange Beet Salad

-2 oranges
-spinach
-1/2 small red onion
-2 small golden beets
-2 small red beets
-fresh sprigs of dill

-Boil the beets.  When done cooking under cold water cut the ends of and the skin will just peel off.  Cut each end of the orange and cut the rind of cut out the section of orange (you will need about 2 tablespoons of the juice for the salad dressing).  Place the spinach in a bowl, with the cut up beets, the onions and orange slices.  Top with dressing below

Dressing

-1/3 cup balsamic vinegar
-2/3 cup olive oil
-1 tablespoon grainy Dijon mustard
-1 teaspoon smoked mustard
-2 tablespoons orange juice
-salt and pepper
-fresh sprigs of dill
-1 tablespoon maple syrup

Mix and serve.

Crispy Citrus Chicken

My children loved this meal.  The ate have the chicken between the two of them.

Crispy Citrus Chicken

-1 whole chicken
-1/2 onion
-1/2 orange
-3 cloves of garlic
-2 tablespoons soften butter
-1 teaspoon chili powder
-1 tablespoon fresh thyme
-1 handful of fresh thyme sprigs
-1 teaspoon rosemary
-salt and pepper

Wash the chicken and loosen the skin from the chicken.  Stuff half an onion, 1 clove of garlic, salt ans pepper and the sprigs of the thyme and lemon inside the chicken, add the orange at the end, so yo ucan see the orange.

Rub

Mix the softened butter with 2 cloves of garlic finely chopped, 1 teaspoon chili powder, 1 tablespoon of fresh thyme chopped, 1 teaspoon fresh rosemary, 1/2 teaspoon salt and pepper.  Rub the chicken with this mixture and rub it underneath the lifted skin.

Preheat the oven to 375 and cook for 1 hour and 10 minutes.  Make sure it is cooked and then serve.

Tabbouleh Salad

I was given fresh herbs by a friend this week, so a bundle of fresh mint brought me thinking to tabbouleh.  This is my version that was refreshing.

Tabbouleh Salad

-1 cup of quinoa
-the juice and zest of two lemons
-1 cup parsley finely chopped
-1 cup mint finely chopped
-1 tablespoon balsamic vinegar
-1 red onion
-3 tomatoes
-salt and lots of pepper

-in a large pot bring 2 cups of water to a boil, then add quinoa and reduce to simmer for 20 minutes.  Chop the tomatoes, the parsley, mint and the onion.  Place a bowl.  Add the cooked quinoa and mix.  Zest the 2 lemons and add the juice.  Then add the tablespoon of balsamic vinegar and oil.  Mix well and add salt and pepper.  I love the pepper in this salad.

Salmon in a Dill Orange Rum Sauce

Salmon in a Dill Orange Rum Sauce

-1 piece of salmon (about 1.5 pounds)

-fresh dill

-orange slices

-juice and zest of half an orange 

-orange slices

-salt and pepper

-1 oz of dark rum

Place the salmon in a pan.  Cover with fresh dill.  Squeeze the orange juice over and orange zest.  Then pour the rum over.  Add slices of orange.  Salt and lots of fresh pepper.  Bake at 425 for 10-15 minutes.

Caramelised pear Soup

Caramelised Pear Soup

-1 sweet onion
-2 tablespoons olive oil
-2 potatoes, peeled and chopped in small pieces.
-5 pears (peeled and core removed)
-2.5 cup veggie broth or chicken broth
-1 cup white wine
-1/2 teaspoon cinnamon
-1 tablespoon grated ginger
-1 tablespoon maple syrup
-salt and pepper
-1 can of coconut milk or heavy cream

In a pot on medium heat place chopped onion with the olive oil.  cook until soft and clear.  Add the potatoes and pears, broth and wine.  Allow to cook until the potatoes are soft.  (About 30 minutes).  Add the ginger and cinnamon, coconut milk and salt and pepper.  Allow to cook together.  Purée and serve with roasted almonds.