Strawberry, Avocado and Pineapple Salsa with Coconut

So quick, full of flavour and nutrition.

 Strawberry, Avocado and Pineapple Salsa with Coconut 

-1 avocado sliced (salt and pepper it as soon as you chop it)
-6 strawberries
-1/2 cup fresh pineapple
-juice and zest of 1 lime
-2 tablespoons shredded coconut
-a handful of sunflower seeds

-Cut up avocado, salt and pepper it.  Add the strawberry and pineapple and add the lime juice and coconut and the sunflower seeds.  taste, you may wish to add chili peppers, chili powder, onion, or cilantro.

Pineapple Lime Gingered Basa

Pineapple Lime Gingered Basa

3 Basa Fillets
juice and zest of 1 lime
1 teaspoon fresh ginger grated
fresh pineapple chopped
1 teaspoon ofchili powder
salt and pepper

I baked in the oven for 10 minutes at 400.  I placed the basa in the casserole dish and topped with the above ingredients.  You could also flour the fish and fry in a frying pan, then once brown add the above ingredients.  I served with avocado, pineapple, strawberry coconut salsa.

Autumn Veggies

This was a delicious autumn veggie dish.  It had all the colours of the rainbow, amazing flavours and beautiful colours.

Autumn Veggies

-1 large leek chopped
-1 sweet potato chopped
-4 beets (boiled, peeled and sliced)
-1 medium zucchini
-1 bunch of kale
-1 tablespoon sesame seeds
-1 tablespoon poppy seeds
-1/4 cup blanched almonds
-salt and pepper
-1/2 small pomegranate

Sauce

-1 tablespoon sweet and smoky mustard
-1 teaspoon apple cider vinegar
-3 tablespoons olive oil
-juice of 1 lime
-3 tablespoons maple syrup
-salt and pepper


In a frying pan add a small amount of oil, add leeks, sweet potatoes and zucchini.  (I had boiled the beets for 20 minutes already, I boil them by just cutting the greens off and when boiled I cut the top and root off and the skin will slide off with your hands).  Allow to cook until sweet potato is soft, then add the beets sliced.  Allow to cook and the colour to blend with the rest of the veggies. Add the poppy seeds, sesame seeds and almonds.  Allow them to brown.  Then add the kale.  When the kale has cooked a bit, drench with the sauce and top with the pomegranate seeds.  So delicious.
 

Curried Pumpkin Soup with Coconut Milk

It's that time of year when we need to start eating seasonal vegetables, tonight is a warm the soul soup.

Curried pumpkin soup with coconut milk, is a cook on the stove all day fill your house with amazing scents.  (although you only have to cook for about an hour)

Teresa's Curried Pumpkin Soup with Coconut Milk

2 tablespoons olive oil
2 onions chopped
1 small pumpkin chopped and peeled
900ml organic vegetable broth
1 tablespoon chili powder
1 teaspoon yellow Thai curry paste
1/2 teaspoon cumin
1 tablespoon curry powder
1 can of coconut milk
1 tablespoon fresh ginger finely grated
salt and pepper
3 tablespoons tamari soya sauce

In a pot (I use my Dutch oven) on medium heat soften the onions.  While this is happening chop and peel the pumpkin.  When the onions are soft add the pumpkin chunks and add the broth and the spices.   when the pumpkin is soft add the coconut milk and tamari and then simmer.  Purée with a hand blender.  You can roast the seeds and place on top of the soup, or roasted peanuts.

Eggplant Parmesan

This is my version of eggplant parmesan.  I used almost all organic ingredients from the Leslieville Farmer's market.  I only used two small eggplant and I was able to make almost 2 dishes.

Tomato Sauce

olive oil (1-2 tablespoons)
1 large leek chopped
2 portabello mushrooms
1 green pepper
1 purple pepper (could be red, orange, yellow)
1 zucchini chopped
1 teaspoon chili powder
1 jar of stewed tomatoes
salt and pepper


In a large frying pan add the leeks and olive oil, cook on a medium heat.  Allow the leeks to soften, then add mushrooms.  Stirring frequently.  Once mushrooms are cooked add the zucchini, peppers and chili powder, cook until soft, then add 1 jar of stewed tomatoes.  Allow to cook.

Eggplant Parmesan

2 small eggplants, sliced finely
1 cup flour
3 eggs whisked
2 cups bread crumbs
salt an pepper
3 tablespoons parmesan cheese
Mozzarella Cheese (I used an entire brick)

Slice eggplant and flour both sides. Mix bread crumbs, parmesan cheese and salt and pepper so that the mixture is consistent.  Dip the eggplant in the egg (the egg which has been whisked in a bowl) and coat with the bread crumb mixture.

In a large frying pan add enough olive oil to coat the bottom of the pan and once the oil is warmed add the eggplant.  Add the eggplant until it is browned on both sides.  You can place on paper towels, to absorb some of the oil.  Then place in the bottom of casserole dish cover with tomato sauce and mozzarella cheese and parmesan cheese, and continue the layers and then bake at 350 for 25-30 minutes.  I placed under the broiler until cheese is browned.

I had extra eggplant and no sauce, however I had beautiful heirloom tomatoes.  I salted and peppered the tomatoes and then layered the eggplant with the tomatoes and mozzarella cheese.  So amazing.

Leslieville Market 

Poppy Seed Veggies with Pomegranate and mustard sauce

Poppy Seed Veggies with Pomegranate and Mustard Sauce

-1/2 red onion sliced

-1 zucchinni sliced

-1/2 sweet potato

-3 beets cooked and sliced

-2 tablespoons poppy seed

-different greens (kale, beets greens, collards etc)

-1/2 pomegranate

In a frying pan and add olive oil, once warm add onions and sweet potatoes, zucchinni.  Cook until they are browned.  (already have the beets cooked, peeled and sliced).  Once they are all browned, add poppy seeds.  Then add the greens and continue to stir.  Place in a bowl and top with pomegranate.  

Mustard Maple Sauce

-3 tablespoons of olive oil

-1 tablespoon apple cider vinegar 

-1 teaspoon Dijon mustard

-salt and pepper

-1 tablespoon maple syrup

-juice of half a lemon

Mix and top on salad.

Sweet Potato Soup with Chicken and Pineapple

Sweet Potato Soup with Chicken and Pineapple

-3 sweet potatoes chopped

-1 medium onion

-3 chicken breasts cut into chunks

-3 tablespoons chili powder or fresh chili peppers chopped (2-3)

-3 tablespoons yellow thai curry

-1 tablespoon cumin

-4 cups of veggie/chicken broth

-4-5 lime leaves

-lemon grass chopped (about 2 tablespoons)

-coconut milk

-1/2 a fresh pineapple chopped into chunks

-3 tablespoons soya sauce or tamari

-lime juice (squeeze as serving)

-top with cilantro

-in a large pot (I use my dutch oven) on medium heat add chicken and onions.  When the chicken is cooked add sweet potatoes, allow to cook until soft.  Add broth, spices, and allow to cook until sweet potatoes are soft and break easily.  Then add coconut milk, pineapple and soya sauce.  Allow to cook.  Taste and add more spices depending on your own taste.  I simmered on low for about 3-4 hours, it was a chilly day in Toronto.

Chipotle Veggies with Granny Smith Apples

Chipotle Veggies with Granny Smith Apples

-1 tablespoon olive oil

-2 granny smith apples

-2 handfuls of mushrooms chopped

-1 onion chopped

-1 orange pepper chopped

-1/2 cup red wine

-1/2 chipotle BBQ sauce

-1/2 cup cheddar cheese grated

In a frying pan on medium heat add olive oil, onions and mushrooms allow to cook for a few minutes then add apples and peppers.  Cook until soft (about 10 minutes) stirring occasionally.  Add wine and BBQ sauce and allow to cook down.  Then just before serving top with cheddar cheese mix and serve.

Fresh Tomato Basa in a Red Wine Balsamic Sauce

Tomato Basa in a red wine balsamic sauce

-6-8 small tomatoes

-2 basa fillets

-1/4 cup red wine

-3 tablespoons balsamic vinegar

-1 tablespoon olive oil

-salt and pepper

in a casserole dish place fish.  Cut tomatoes and salt and pepper them, place on top of fish.  Cover with wine, balsamic vinegar and olive oil.  Bake at 400 for 10 minutes.

Kale and Sprout Salad with roasted sweet chili sesame almonds

There are a view farmers markets that sell sprouts here in Toronto, I prefer Brick works and Leslieville markets on the weekends.  You can also but them at health food stores.  This salad was light and refreshing.  The almonds were incredible.  It sounds like some work however it was worth the flavour.         I was lucky to have fresh yellow beans and green beans from my mom's garden and tomatoes from her garden.

Sweet Chili Sesame Almonds

-1/4 cup almonds
-3 tablespoons sweet chili sauce
-2 tablespoons Maple Syrup
-2 tablespoons black sesame seeds

In a frying pan on medium heat, add almonds and allow to warm up, drizzle with the sweet chili sauce and allow it to coat the almonds and to cook down until sticky and all the liquid is absorbed.  Then drizzle with the maple syrup and add the sesame seeds so that they stick to the almonds.  Place in a bowl and allow to cool.

Salad

-1 cup kale
-a handful of other lettuce (I used a spring mix)
-cucumber
-a handful of fresh yellow and green beans
-1 cup of fresh sprouts
-1 carrot chopped
-1/2 small onion

Mix together.  Top with the roasted almonds and mix in olive oil and balsamic vinegar to taste.  May top with tomatoes too and add a sprinkle of salt and pepper.

Maple Almond Asparagus

Quick, easy and tasty.

Maple Almond Asparagus

-1/2 cup almonds
-asparagus, ends trimmed
-1 teaspoon butter or olive oil
-2 tablespoons maple syrup
-salt and pepper optional

-Pan fry blanched almonds, set aside.  In a frying pan on medium heat add butter or oil, add asparagus, cook for a few minutes stirring frequently.  Once the asparagus turns slightly darker green add the maple syrup and allow to coat all the asparagus.  Salt and pepper to taste and toss in almonds stir and serve.  Takes about 7 minutes to cook

Raspberry Salmon with a Raspberry Lemon Ginger sauce

This is my favourite salmon recipe yet.  It was incredible.  I had left over raspberry sauce which I combined with plain yoghurt for breakfast the next day.  The sauce takes a while to cook.  About 30 minutes.

Raspberry Salmon

-Atlantic salmon (I cooked about 2 pounds of salmon)

-1 oz dark rum

-2 tablespoons raspberry vinegar

-the zest of 1 lemon and juice

In a casserole dish place fish skin side down and place the zest of lemon on top of fish.  In a bowl mix the rum, raspberry vinegar and lemon juice.  Pour over fish and cook at 425 for 10-15 mins.

Raspberry Lemon Ginger Sauce 

-1 pint of  raspberries

-the zest and juice of 1 lemon

-2 tablespoons raspberry balsamic vinegar

-1 tablespoon fresh ginger

-2 tablespoons maple syrup

-2 tablespoons brown sugar

-1 cup red wine or cranberry juice

-in a sauce pan add raspberries, zest of the lemon, ginger, maple syrup, brown sugar and wine or cranberry juice.  Cook on medium to create a thicker sauce.  Serve on top of the salmon