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.