Oven Roasted Tomatoes and Red Pepper Soup

Oven Roasted Tomatoes and Red Pepper Soup

-10 Roma Tomatoes Blanched to remove skins
-3 red peppers blanched to remove skins
-1 large onion
-4 cloves of garlic
-2 tablespoons olive oil
-900ml vegetable broth
-1 tablespoon herb de provence
-1 teaspoon chili powder
-salt and pepper
-1/2 teaspoon crush rosemary

-boil water and place an x with a knife on the tomatoes and place in boiling water for 1 minute, the skin should peel right off, do the same with the red pepper.  Preheat oven to 400.  Slice the tomatoes in half, place tomatoes and red pepper, onion and garlic in a bowl and coat with olive oil and spices.  Spread out on a cookie sheet (use parchment paper) and roast until onions, tomatoes and peppers are roasted nicely (about 40 minutes).  On the stove in a large pot combine the vegetable broth and roasted vegetables and bring to a boil, allow to cook for 10 minutes, then purée and serve.  Top with cheese, feta, old cheddar, etc.

The soup is delicious and worth the effort.

Maple Mustard Glazed Sweet Potatoes with Pineapple

Maple Mustard Glazed Sweet Potatoes with Pineapple

-2 tablespoon olive oil
-1 large sweet potato
-1/8 cup of maple syrup
-6 tablespoons of maple or honey mustard
-1 cup fresh pineapple diced

-in a large bowl combine 1 tablespoon of olive oil with sweet potatoes until all sweet potato is coated in oil.  Line a cookie sheet with parchment paper.  Preheat oven to 375.  Spread out the sweet potatoes on a cookie sheet and bake for 15 minutes and then turn over.  Mix the remaining olive oil with the maple syrup and mustard, set aside.  Add the pineapple and baste the sweet potatoes and the pineapple and bake for another 15 minutes, turn over and baste the other side with the mustard maple marinade and bake for another 15 minutes.  Allow to cool and enjoy.

Pumpkin Soup

Unfortunately I did not take a picture of this delicious soup, the pumpkin was from my local organic farmer's market.  Pumpkin is in season and as the weather is changing here in Canada.  This pumpkin soup is a perfect soup for autumn.  Both my children ate this soup.

Pumpkin Soup

-750ml chicken or veggie broth

-3 cups of fresh pumpkin peeled and cubed or use an 15oz can of pumpkin 

-1 tablespoon red curry paste

-1 teaspoon chili powder

-1/2 teaspoon fresh ginger finely grated

-pinch of cumin

-pepper and salt to taste

If using fresh pumpkin

-in a large pot on medium heat combine the fresh pumpkin, peeled and cubed with the broth.  Allow to cook until pumpkin is soft, about 30 minutes.  Add the chili powder, ginger, curry paste and allow to simmer on low.  Simmer for 30 minutes to an hour, then purée/blend and serve.  I served with roasted pumpkin seeds on top of the soup.

If using canned pumpkin (plain pumpkin, not for pie)

-combine all ingredients in a pot on the stove, allow to simmer on medium low for about 40 minutes and serve.

Oven Roasted Tomatoes

Tonight I made some delicious oven roasted tomatoes.  My Mom gave me so many tomatoes from her garden.  I love the flavour of the roasted tomatoes, the herb de Provence and the chili powder.  The tomatoes are picked today, they are sweet and juicy.  I ate the tomatoes as a side dish to my baked BBQ tofu.  (thank you Elizabeth for your incredible home made BBQ sauce made with coffee and Jack Daniels).

Oven Roasted Tomatoes

-5-6 tomatoes cut in half and seeded
-herb de Provence
-1 tablespoon olive oil
-salt
-pepper
-chili powder

-The secret to this recipe is to remove the seeds and excess fluid.  I used beef steak tomatoes so they have more fluid then Roma tomatoes, however, the flavour was worth the extra fluid.  Preheat oven to 400.  You need parchment paper for this recipe.  Cut tomatoes in half and squeeze seeds and fluid out.  Place on a cookie sheet lined with the parchment paper, lightly salt, pepper, sprinkle with herb de Provence, and the chili powder, I used a whisk to then coat tomatoes with olive oil.  Bake until slightly blackened.  Depending on size of tomatoes between 20-40 minutes.

Nectarine and Veggie Salad

This salad has an interesting combination of fresh and delicious ingredients, the lime with the tomatoes and nectarines tastes amazing.

Nectarine and Veggie Salad
serves 4
prep 10 minutes

-3 nectarines sliced
-1/2 cup red onion
-2 cups cherry tomatoes (red/orange/yellow) sliced in half
-2-3 avocados sliced
-juice of 2 limes
-4 tablespoons hemp seeds
-sea salt (as desired)

-place the nectarines and avocado in a bowl, squeeze lime over and sprinkle the sea salt,then mix well.  Add the onion and tomatoes and serve.  Sprinkle with the hemp seeds.

I have been eating a lot of hemp seeds, they are high in Omega 3 and 6, protein, vitamins and minerals.  They taste great and have a nice crunch.

Fresh From the Garden Salad with Feta Cheese and a tangy dressing

My parents have an incredible garden in their backyard, this week my Mom gave me cucumbers, yellow and green beans, beets, and yellow cherry tomatoes.  Fresh vegetables are so incredible and packed with nutrients lost in travel.  So my salad is inspired by the freshness shared with me

Fresh From the Garden Salad with Feta Cheese
serves 4
Prep time 15 minutes

-1 cup fresh raw green and yellow beans, washed and sliced into bite size pieces
-1 small purple onion chopped
-1 cup of fresh cherry tomatoes (yellow, red etc) sliced in half
-1 cup fresh cucumber sliced
-2 tablespoons hemp seeds
-1/4 cup sun flower seeds
- Feta cheese crumbled

-Combine the veggies in a bowl, add the hemp seeds and sunflower seeds and top with feta cheese.  Serve with salad dressing.

Tangy Dressing

-2/3 cup avocado oil
-1/8 cup apple cider vinegar
-pepper
-juice of half a lemon
-1 teaspoon smoked mustard

Mix all together and taste.  Add some maple syrup if to tangy or honey.

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

-4 medium sized beets boiled, sliced and peeled and set aside to cool
-5 tablespoons of crumbled feta cheese
-3 tablespoons hemp seeds
-1/3 cup walnuts
-salad greens

Salad dressing
-1/2 cup avocado oil
-1/8 cup of balsamic vinegar
-fresh pepper

-boil the beets with skin on until cooked.  Peel, and slice and allow to cool, place in fridge so that they will not melt the feta cheese.  Keep the salad greens separate, place on plate.  Place beets, walnuts on top of greens and then crumble the feta and hemp seeds over top.  Mix the avocado oil and balsamic vinegar together and serve over salad and top with freshly ground pepper.

Vegetarian Spaghetti with a Moroccan Flare

Vegetarian Spaghetti with a Moroccan Flare

-1/2 cup black lentils
-1 cup vegetable broth
-1 cup red onions diced
-1 cup eggplant sliced
-1 tablespoon ras el hanout (Moroccan spice mixture)
-1 teaspoon chili powder
-2 tablespoons olive oil
-16 oz can of diced tomatoes with herbs
-salt and pepper to taste

-in a pot bring lentils and broth to a boil, then reduce heat and simmer for 20 minutes.  In a frying pan add the olive oil and start to cook the onion and eggplant till eggplant is browned and onions clear.  Add the spices continue to simmer for a few minutes.  Add the lentils and the can of tomatoes and simmer for 30 minutes and serve over spaghetti noodles

Raw Beet and Pear Salad

Raw Beet and Pear Salad

-2 beets, peeled and grated
-1 pear, peeled and grated
-juice of 2 limes
-1 tablespoon Dijon mustard
-3 tablespoons olive oil
-salt and pepper

-peel the beet and grate place in a bowl, peel the pear remove core and grate as well.  In a mixing bowl add the mustard, lime juice, olive oil and salad and pepper.  Mix the beets and pears with the salad dressing.

Sweet Potato, Zucchini and Apple Slaw

This salad is quick and easy.  It had the sweetness from the sweet potato and the apple, the spiciness from the onion, the crunch from the red pepper and celery.  The freshness from the lime.

Sweet Potato, Zucchini and Apple Slaw

-1 cup grated raw sweet potato
-1 cup grated zucchini
-1 red delicious apple grated
-1/4 cup grated red onion
-1 rib of celery finely chopped
-1/4 cup red pepper chopped
-2 teaspoons apple cider vinegar
-2 tablespoons raisins optional
-3 tablespoons high quality extra virgin olive oil
-the juice of 1 lime
-salt and pepper

-Mix all the ingredients together in a bowl.  Stir well and serve.  The salad does need a touch of salt, so make sure you add some even

Candied Pecans, Pomegranate Salad with a Fig Salad Dressing

This salad was incredible and fairly easy.  Although it may sound complicated, it really isn't.  Worth every minute of time and care.  The taste combinations are incredible.  I made this for my Dad's 69th birthday.

How to Candy Pecans (I asked my brother in law how to do this...he is a chef)

-1 cup of sugar
-pecans (i used 1 cup)

-in a pot on high heat place sugar, stir frequently it will turn into a liquid, as soon as this does throw in the pecans.  This is incredible hot...do not touch (trust me).  Then place pecans on a cookie tray with parchment paper, spread them out and bake in oven for 5 minutes at 350.

Variations that I have done:  added cinnamon or freshly grated ginger


Fig Salad dressing

2/3 cup high quality EVOO
4 tablespoons apple cider vinegar
juice of half a lime
juice of 1/4 orange
1 heaping tablespoon Dijon mustard
3-4 fresh figs (pulp)
1 tablespoon maple syrup
a pinch of salt
pepper to taste

Mix together.  Let sit for a few hours.

The Salad

-Baby spinach and Baby arugula
-baked pears
-pomegranate seeds
-1 avocado (lime juice squeezed on it)
-1 small red onion
-candied pecans

-bake pears in oven at 350 for 15 minutes.  Set aside to cool.  Mix together ingredients and serve.

Baked Pear, Fresh Fig, Roasted Almond and Arugula Salad

Baked Pear, Fresh Fig, Roasted Almond and Arugula Salad
serves 4 to 6

-1/2 cup blanched, sliced almonds
-2-3 pears, cut in half and cored
-cinnamon
-ground ginger
-arugula
-fresh figs, washed and sliced in half

Salad Dressing

-2 tablespoons grainy Dijon Mustard
-2/3 cup extra virgin olive oil
-1/4 cup apple cider vinegar
-1-2 tablespoon maple syrup
-juice of half a lime
-pinch of salt
-fresh pepper

Cut and core pears, in a baking dish place the pears and sprinkle with ginger and cinnamon.  Bake in oven at 350 unit soft.  You can add a small amount of butter on the pears if you wish.  (about 20 minutes).  In a frying pan gently roast the almonds on medium low heat, Stir frequently.  I do this with no oil, there is enough oil in almonds.  Place arugula in a bowl, add almonds, figs and place the baked pear on top.  Make the salad dressing by mixing the ingredients and taste, if to tart add a little more olive oil, or maple syrup.

Green Pea Soup with Ham

I am having trouble with my children eating food.  This was an attempt at getting them to try new things.  It is sweet and salty.  Delicious and easy to make.  I also used left overs, ham the night before.  I am also working on my photography, thanks for everyone's suggestions and support.

Green Pea Soup with Ham

-1 tablespoon extra virgin olive oil
-1 large onion
-1 cup sliced carrots
-3 cloves garlic
-1 bay leaf
-900ml of broth (I used vegetable broth)
-3 cups frozen peas
-pepper
-ham

In a large pot sauté onions of medium-low heat until soft, about 15 minutes.  Add the broth, carrots bay leaf and garlic.  This soup is puréed so chopping garlic isn't necessary.  Allow to cook until carrots are soft.  Heat the ham slightly in the oven.  Ad the peas can cook soup for another 15 minutes then purée, top with ham and fresh pepper.

Quick and Easy Chicken Pasta Dinner

My daughter was sick and I had very little in the house, I usually shop when the kids are at school.  So, this is a quick easy meal with items most people would have in the house.

Quick and Easy Chicken Pasta Dinner

-2 chicken breasts
-1 can of tomatoes
-1 tablespoon olive oil
-1 carrot, peel sliced and coined
-1 onion
-1 yellow pepper, chopped
-1 red pepper, chopped
-1 clove of garlic
-1 teaspoon parsley flakes
-1/2 teaspoon chili powder
-1 teaspoon italian seasoning
-salt and pepper
-rotini noodles

-in a large sauce pan add olive oil, onion, carrots, garlic and peppers.  Cook until onions transparent.  Pepper should be soft as well.  Add the can of tomatoes, spices, and salt and pepper and allow to simmer for 30 minutes.  In a frying pan on medium heat cook chicken in olive oil and brown on either side.  Slice the chicken and place in tomato sauce.  Allow to cook together for 20 minutes.  Serve over rotini noodles.

Taco Night inspired Quinoa Salad

Taco Night inspired Quinoa Salad

-2 cups of water

-1 cup quinoa

-2 tomatoes diced

-1/3 cup olive oil

-juice and zest of 1 lime

-1/2 cup taco sauce or salsa

-1 roasted red peppers

-a pinch of red chili flakes

-1/2 teaspoon cumin

-onion diced

-yellow pepper diced

-salt and pepper

-cilantro

-roast red peppers in oven at 450 drizzled in a little olive oil for about 15 minutes.  Cook the quinoa, bring water with quinoa to a boil, then cover and cook on low for 15 minutes and let sit for 5 minutes. Chop the tomatoes and mix the tomatoes, onion and yellow pepper with lime juice, lime zest, salt and pepper and let sit.  Chop the red pepper.  In a large bowl mix the quinoa, red peppers, the tomato salsa, the olive oil, chili powder, cumin, red chili flakes and taco sauce.  Taste and add more salt, pepper or taco sauce.  You can also add a few drops of either Tabasco or Franks red hot.  Top with cilantro.

Roasted Pepper Guacamole

Some updates for my blog, I recently purchased a new camera and I am learning about higher quality pictures for this blog.

This guacamole was incredible.

Roasted Pepper Guacamole

-3 avocados
-3 peppers (red, yellow, orange) seeded and sliced
-olive oil
-1 large onion chopped
-1 large tomato chopped
-the juice (zest of 1 lime) of 2 limes
-1 tablespoon chili powder
-1/2 teaspoon cumin
-salt and pepper
-cilantro

-Preheat oven to 450F on a large cookie sheet place the peppers, tomatoes and onions and drizzle with olive oil, then coat with chili powder and cumin.  Place in oven turning occasionally.  Cook for about 15-20 minutes until the peppers are roasted, set aside.  In a large bowel mash up the avocados and squeeze in the juice and zest of 1 lime.  Add freshly ground pepper about 1/2 teaspoon and some salt (to taste) mix in the roasted peppers, onions and tomatoes.  Mix together and taste.  Top with cilantro

This was an incredible topping in tacos, or a dip.

Mango Papaya Basa

Mango Papaya Basa

-1 altaufo mango sliced
-1 papaya mango chopped
-juice and zest of 1/2 orange

-1 teaspoon butter
-flour
-basa fillets
-salt and pepper

Make the papaya, mango salsa and place in fridge, the longer it sits the better the flavour.  Then in a large frying pan melt butter, flour the basa and cook on medium heat until browned on wither side.  Place the mango papaya salsa on top and enjoy.

Incredibly quick and easy.

Stewed Chicken with Red Peppers and Carrots

Stewed Chicken with Red Peppers and Carrots

-1 teaspoon butter
-1 onion chopped
-1 clove of garlic chopped
-2 carrots peeled and sliced thin
-1 red pepper finely sliced
-1 cup chicken broth
-1 tablespoon herb de Provence
-6 skinless boneless chicken thighs or 4 skinless boneless chicken breast
-pepper to taste

In a large frying pan on medium heat melt butter and add onions.  Cook until onions transparent, place a lid on to maintain moisture.  Add the garlic and cook for a few more minutes, place the chicken in the pan and brown on either side, again place the lid on and stir the onions around the chicken.  Cook for about 7 minutes per side and then add the carrots, lid back on.  Add the herb de Provence and broth and allow to simmer for 20 minutes and then add the red pepper, cook for another 10 minutes and serve over rice.

Mushroom Soup

Mushroom Soup

-2 tablespoons butter
-2 cups onion diced
-5 cloves of garlic
-2 cups Crimini mushrooms
-1 portabello mushroom chopped
-1 tablespoon herb de Provence
-1 cup red wine (I used a merlot)
-900 ml of broth (beef, veggie or chicken)
-salt and pepper to taste
-green onions to garnish and peppercorn goat cheese

-in a large pot melt butter and cook onions until transparent on medium low heat.  Once they are soft add the garlic and sautée for a few minutes,  Then add the sliced mushrooms and cook for 10 minutes.  Add the red wine and herb de Provence and allow to simmer for about 10 minutes, then add the broth. I allowed it to simmer for a few hours on low heat and then I puréed the soup.  I garnished it with peppercorn goat cheese and green onions.

Beer Roasted Chicken with Beer gravy

Beer Roasted Chicken with Beer Gravy

-1 full chicken (2 to 3 pounds)
-1/2 lemon
-1/2 onion
-1 clove of garlic
-1 tablespoons herb de Provence
-1 tablespoon soft butter
-salt and pepper
-1 tall boy can of beer
-2 cups chicken broth

-Wash the chicken, pat dry.  Salt inside of the chicken and place the lemon and onion inside the cavity. Place the chicken in a roasting pan, pour in the 2 cups of broth and half the can of beer.  Use a small amount of salt to rub the skin of the chicken, then apply freshly ground pepper.  Take the herb de Provence and sprinkle over the chicken and into the beer and chicken broth.   Then lift the skin and rub the whole chicken with the butter.
Cover and place in a preheated oven at 400 degrees.  Cook covered for 60 minutes then take off the lid ad allow the skin to become golden brown, about another 20 minutes.  Make sure you check the temperature of the chicken to ensure it is cooked, which is about 180 degrees Fahrenheit.  Turn the oven off and place chicken in the oven to keep warm while you make the gravy.

To make the beer Gravy

-remove the liquid from the bottom of the pan and place in a sauce pan, I poured through a wire colander to remove some fat and chicken pieces.  Place in a sauce pan on medium heat, add the rest of the beer and bring to a boil.  In a small jar that has a tight fitting lid add 2 tablespoons of flour, salt and pepper, and 1/4 cup of water.  Shake this mixture until no lumps and pour into the chicken dripping beer mixture, reduce to simmer and once thick serve over the chicken.  The gravy did have the herb de Provence in it and the flavour was just incredible.

This gravy was amazing, words of advice pick a beer that you enjoy the flavour of.  The alcohol is cooked off, so this recipe is suitable for the whole family, but is not gluten free.  There was not one drop of chicken wasted and even the pickiest eater ate the gravy and the chicken.

Curried Orange Lime Carrot Soup

Curried Orange Lime Carrot Soup

-1 tablespoon olive oil
-2 onions chopped
-4 cups carrots peeled and chopped
-1 cup sweet potato
-1 clove of garlic
-3 teaspoons red Thai chili paste
-juice and zest 1 lime
-juice and zest of 1 orange
-900ml broth
-1 can coconut milk
-1/2 teaspoon chili powder
-1 teaspoon fresh ginger
-cilantro to garnish

-in a large pot cook onions on medium heat in olive oil until transparent then add garlic.  Add broth, carrots and sweet potato and allow to simmer, once soft add Red Thai curry paste and chili powder, zest and juice of the lime and the orange and ginger.  allow to simmer and add coconut milk.  Once cooked purée and top fresh cilantro.

Red Cabbage Salad

sorry didn't take a picture.

Red Cabbage Salad

-1/2 of medium sized red cabbage washed and soaked in salted water for 20 minutes, chopped
-3 green onions
-2 apples (I used gala, with skin on) sliced like match sticks
-2 carrots sliced like matchsticks (I used white carrots)
-2 ribs of celery
-salt and pepper
-juice of 1 lime
-2 tablespoon maple syrup
-3 tablespoons balsamic vinegar
-1/3 cup olive oil
-roasted almonds or sunflower seeds

-I soak my cabbage in salt water, then chopped it up.  I added the, chopped green onions, apples, carrots, celery, lime juice, maple syrup, olive oil, balsamic vinegar, olive oil.  Stir well and let sit in fridge for half an hour, the red of the cabbage bleeds into the other vegetables and the salad has pink hints.  add the sunflower seeds and roasted almonds when ready to eat.

Tarragon Rubbed Roasted Chicken

I had written this herb off, years ago I ate it and disliked it, so I thought I should really try this spice.  So, I made two tarragon recipes.  I started by actually eating tarragon.  So I felt a pasta sauce would work well and I also felt that cooking a rubbed chicken would also induce my children try tarragon.  it has a rich licorice flavour.  My kids essentially inhaled the chicken.  So it was a success.

Tarragon Rubbed Roasted Chicken

-1 chicken, washed, and skin lifted
-1 onion half to stuff inside the chicken
-1 full lemon including zest
-2 tablespoons butter
-2 tablespoons tarragon chopped plus 2 sprigs of tarragon to stuff the chicken
-2 gloves of garlic (1 to stuff in chicken)
-2 shallots chopped
-1/2 cup white wine
-salt and pepper

Preheat oven to 375.  Zest the lemon and set aside the lemon zest, cut lemon in half.  Chop two cloves of garlic, tarragon, shallots.  In a small bowl mix together the tarragon, garlic, shallots, and lemon zest. In a pan placed the washed chicken (make sure you pat it dry) and gently separate the skin up to be able to stuff butter under the skin.  Inside the chicken a shake sea salt and freshly ground pepper, then stuff with half a lemon, half an onion, 2 sprigs of tarragon and garlic.  Take the butter mixture and coat the chicken ensuring that tarragon, garlic, and shallots are placed under the skin.  Squeeze the other half of lemon over the chicken and add the wine to the bottom of pan.  Cook in the oven for about an hour and 10 minutes.  (depending on size of chicken).  The skin should be crispy and the chicken moist and delicious.  You can make an amazing gravy out of the dripping by transferring to a pot, boiling and adding corn starch or flour mixture.

Butternut Squash Soup

Butternut Squash Soup

-1 medium butternut squash, peeled,  chopped and seeds removed

-2 leeks washed well and diced

-2 tablespoons olive oil

-2 ribs of celery chopped

-3 potatoes peeled and diced

-3 medium carrots peeled and sliced

-1 teaspoon herbs de Provence

-1 tablespoon chili powder

-salt and pepper to taste

-1 can of diced herbed tomatoes

-900ml of broth

In a large sauce pot on medium heat add leeks and oil.  When soft add the butternut squash, the potatoes, celery, carrots, broth and spices.  Allow to cook until all ingredients are soft, about 30 minutes.  Then add the can of tomatoes and allow to simmer for 30 minutes.  I topped each bowl with fresh pepper and parmesan cheese.

This soup freezes well.

Three Mushroom Medely

Three Mushroom Medely

-1 tablespoons olive oil
-3 shallots chopped
-1 cup cremini mushrooms sliced
-1 maitake mushroom broken apart
-1 handful on enoki mushrooms separated
-1/3 cup Cabernet Sauvignon
-1 teaspoon tamari soya sauce
-1/4 cup grated old white cheddar cheese

-in a frying pan on medium heat add oil, shallots and cremini mushrooms.  Cook for about 5 minutes then add the maitake mushrooms, stir.  After about 3 minutes add wine, soya sauce and cheddar cheese.  Allow to cook stirring frequently to ensure cheese does not stick to pan.  Allow to cook for anout 5 minutes and then add enoki mushrooms, stirring them into mixture for 1 minute and serving.

Oven Roasted Vegetables

Oven Roasted Vegetables

-1 red pepper chopped
-1 yellow pepper chopped
-1 medium zucchini sliced like coins
-3 green onions chopped or onion
-1 small jar of artichoke hearts (using 3 tablespoons of the oil over vegetables)
-1/2 teaspoon herb de Provence
-1/2 teaspoon chili powder
-sea salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit.  On a cookie sheet toss all the vegetables in the oil from the artichoke hearts.  Season with spices and salt and pepper to taste.  Allow to cook for 30 minutes.  Then broil on high for 4 minutes.

Vegetable Soup

Friday in Toronto was cold, windy and snowy.  There was a terrible storm and I had a sick relative on my hands for the night.  This simple quick soup was hearty, delicious and was perfect for the cold inter day that it was.  I had basically everything in the house.

Vegetable soup

-2 tablespoons oil (olive, vegeatable, butter)
-2 cups of peeled and cubed sweet potato
-1 cup white onion
-3 ribs of celery chopped
-2 carrots
-1 796ml (28oz) can of tomatoes whole with juice
-1 teaspoon herb de Provence
-900ml of vegetable broth
-1/2 teaspoon chili powder
-1/2 teaspoon freshly ground pepper

-in a large pot on medium heat add the oil, sweet potato, onion, celery and carrots.  Cook until onions are transparent (about 10 minutes depending in your stove).  Add the tomatoes, broth, chili powder, herb de Provence and pepper.  Reduce to simmer on medium-low heat covered for about an hour or longer.  (It was a cold day so I let it cook on low for a while filling the house with the aromas and warming up the apartment).  This recipe is simple. delicious, you can purée if you wish.

Spicy black bean dip

Spicy Black bean dip

-1.5 cups black bean soaked over night (cook according to the directions on package) or 2 cans of     black beans boiled for 10 minutes
-1 tablespoon chili powder
-1 teaspoon cumin
-1/2 teaspoon cayenne pepper
-salt and pepper
-2 onions
-2 scallions
-2 cloves of garlic
-1/3 cup of red wine
-1 tablespoon tamari (soya sauce)
-2 tablespoon olive oil
-1 cup of water or beef/veggie broth
-juice of 1 lime

-cook black beans (1-2 hours depending on if soaked overnight).  In a frying pan add the spices on medium heat.  Allow the spices to heat up and it enhances the flavour, cook for about 5 minutes.  Spices should be hot and a little steam rising.  Place in a bowl to cool.  Add olive oil to frying pan and add the onions, scallions, garlic and allow them to cook until soft, add the red wine and tamari and allow them to further cook, about 10 minutes on low heat to have fluid to reduce.  Add the beans, spices, water/broth and the juice of the lime.  Allow to simmer together for about 20 minutes.  Add salt and pepper.  Blend or mash and serve.  You can top with salsa, avocados, cheese, sour cream.  Serve with corn chips, pitas or veggies.

(not the best picture, but the dip is tasty)

Hearty Chorizo Sausage Stew

It's been freezing in Canada in the last few weeks.  This recipe is guaranteed to warm you up!

Hearty Chorizo Sausage Stew

-4 Chorizo Sausage casing removed
-2 onions chopped
-2 cloves of garlic
-1 cup of red lentils cooked
-2 carrots peeled and chopped
-1-2 turnips or 1 small rutabaga
-1 small sweet potato chopped
-2 potatoes chopped
-1 cup of cooked grain (quinoa, brown rice etc)
-3-4 cups of broth (veg, beef, or chicken)
-1 teaspoon thyme
-1 teaspoon oregano
-1 teaspoon chili powder
-1 bay leaf
-1/2 teaspoon cumin
-salt and pepper to taste

In a large pot cook sausage meat until almost completely cooked, drain fat and add onions and garlic.  While the sausage is cooking in a small pot cook (washed) 1 cup of red lentils with 2 cups of water on medium heat, takes about 20 minutes, I always remove the froth off the cooking lentils.   Once the onions are cooked, add the broth, lentils, carrots, turnip, sweet potatoes, potatoes, and let simmer.  When the root veggies are cooked all the way through, add the whole grain you have precooked, (I added brown rice as it was left overs) and spices.  Allow to simmer on low for about 30 minutes.  The grain will absorb some fluid making it thick.

Sesame Manadarin Brown Rice Salad

Sesame Mandarin Brown Rice Salad

-2 cups cooked brown rice
-1 apple peeled and chopped up
-avocado sliced with the juice of 1 lime and salt and pepper
-1 small purple onion chopped
-2 cooked golden beets (optional)
-1/2 cup roasted sesame seeds
-1/2 cup roasted hulled pumpkins
-1/2 cup roasted almonds
-2 tablespoons hemp seeds
-1 can of mandarin oranges juice drained

Dressing

-1 tablespoons tamari (soya sauce)
-1/2 teaspoon fresh grated ginger
-2 tablespoons rice wine vinegar
-4 tablespoons sesame oil
-2 tablespoons of juice from the mandarins.

-to roast the sesame seeds, pumpkin seeds, almonds dry roast in a frying pan until golden brown on medium heat.

-Mix the avocado, brown rice, apple, onion, beets, sesame seeds, pumpkin seeds, almonds, hemp seeds, and mandarins in a large bowl.  Mix together well.  The mix together the ingredients or the dressing and poor over.  Sesame has an intense strong flavour, so mix and taste, you may need more dressing.

Apple Cinnamon French Toast

My kids wouldn't eat French Toast so this morning we had a friend of theirs that stayed over the whole weekend who requested French Toast for breakfast.  So this was my sneaky way of getting them to eat it, I only had whole wheat bread in the house.


Apple Cinnamon French Toast

-4 eggs
-2 tablespoons apple butter
-1/4 teaspoon cinnamon
-1/4 cup of milk
-optional pinch of salt
-bread

Mix ingredients together and on medium low heat cook the toast till golden brown then flip over.  I used a Teflon pan so I didn't use and oil to cook the toast, if not a cooking spray or butter to prevent sticking.  Serve with maple syrup , fresh fruit or apple sauce.

Asian inspired Steel head trout

Asian inspired Steel Head Trout

-steel head trout (I used 1.5 pounds)

-the juice and zest of 1 lemon

-3 tablespoons tamari soya sauce

-3 tablespoons maple syrup

-3 tablespoons olive oil

-2 cloves of garlic

-1 teaspoon fresh grated ginger

-2 tablespoon sake

-1/2 red onion chopped

Preheat oven at 400.  Mix together the ingredients, pour over fish and bake for 20 minutes in the oven.  

Spinach Salad with a Smoked Orange Mustard Dressing

Spinach Salad with a Smoked Orange Mustard Dressing

Salad

-2 Mineola oranges with peel cut off and each sections cut
-spinach
-1 small red onion
-roasted almonds

Salad Dressing

-1/3 cup fresh orange juice
-1 teaspoon apple cider vinegar
-2/3 cup olive oil
-salt and pepper
-1 tablespoon smoked maple mustard
-1 teaspoon maple syrup

I used freshly squeezed OJ so I placed in a pot and simmered to concentrate the flavour.  I allowed it to cool and then added all the ingredients together.  Was amazing.

Roasted root veggies

I was in the Healthy Butcher today on Queen Street in Toronto where I bought a bag of organic root veggies.  I made this amazing dish tonight.

Roasted Root Veggies

-6-8 heirloom carrots peeled and cut in half
-1-2 parsnips peeled and sliced
-3 golden beets peeled and sliced
-2 white beets peeled and sliced
-1 beet peeled and sliced
-1 large onion
-1-2 Jerusalem artichokes peeled and sliced
-3 tablespoon olive oil
-2 tablespoons maple syrup
-salt and pepper to taste
-herb de Provence sprinkled on top

Preheat oven to 350.  Peel and slice the veggies on a cookie sheet and coat with the maple syrup, olive oil, salt, pepper and the herb de Provence.  Bake in the oven, for about 45 minutes, turning them a few times and then broil the veggies for a few minutes.

Lentil Dip

Lentil Dip

-1 1/2 cups of red lentils rinsed
-1/2 cup brown rice or quinoa
-3 cups of broth (veggie, chicken or beef)
-1 large purple onion chopped
-2 cloves of garlic chopped
-3 teaspoons red curry paste
-1 teaspoon tamari (soya sauce)
-1 teaspoon curry powder
-1/2 teaspoon cumin
-1 teaspoon chili powder
-juice of 1 lime
-1 can coconut cream
-pepper to taste

In a sauce pan bring lentils, rice, broth, onion, garlic to a boil.  Reduce to a simmer and allow to cook for about 30-35 minutes.  If the mixture dries out add more broth.   Add the curry paste, tamari, curry powder, cumin, chili powder, lime and coconut cream.  Allow this mixture to simmer for another 20 minutes on low to allow the flavours to blend.  Use a hand blender or blender to create a smooth texture and serve with veggies, pita or tortilla chips.

Parsnips french fries

Parsnip French Fries

-1 pound of parnsips, peeled, sliced, and chopped
-optional sweet potatoes peeled and sliced
-4 tablespoons vegetable oil/coconut oil
-salt and pepper to taste
-chili powder or cajun seasoning sprinkled

Preheat oven to 400F.  Peel and chop parsnips, place in a bowl and coat with oil.  Add seasoning and salt and pepper to taste.  Cook on a cookie sheet in a single layer.  Turn after 10 minutes.  I cooked mine for about 20 minutes.  Cook until golden brown, serve with your favourite ketchup.

Golden Beets in an Apple Cider Vinegar Ginger Glaze

Golden Beets in an Apple Cider Vinegar Ginger Glaze

-4-6 golden beets
-1/3 cup apple cider vinegar
-2/3 cup water
-1/2 teaspoon fresh ginger grated
-2 tablespoons maple syrup
-1 tablespoon sesame oil
-1 tablespoon tamari (soya sauce)

In a large pot boil the beets, cook until you can pierce with a fork, depending on size of beets about 30 minutes.  In a small pan boil the vinegar, apple cider vinegar and ginger.  As this cooks it will start to thicken and once it has boiled down add the maple syrup, tamari and sesame oil.  Peel the beets and slice, then place beets in a large bowl and coat with the glaze.  Allow to sit for a few minutes for the flavours to infuse.  Roasted sesame seeds would be fantastic over beets.