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.