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.

Chocolate Orange Caramel Pineapple Glazed Ham

Chocolate Orange Caramel Pineapple Glazed Ham

-1 ham (I was cooking for a crew of people)
-1 pineapple cored and sliced
-the juice and zest on 1 orange
-1 cup of chewy caramels (plastic removed)
-1 dark chocolate bar
-1 milk chocolate bar

Place caramels and the juice and zest of the orange on the stove on low heat and begin to melt the caramels, stir frequently.  Meanwhile slice the pineapple, and get the oven preheating at 350.  Place the ham in a casserole dish.  (cooking for about 45 minutes, less if precooked ham).  In a pot melt the dark chocolate.  Once the caramels have melted and the sauce is thick pour over the ham and pineapple.
Baste the ham with the caramel while it cooks.  Once the ham is cooked, allow to cool.  Pour the dark chocolate over, followed by drizzling milk chocolate over the dark chocolate.

Serve chilled.

Sesame Lime Peanut Lotus root Bean Sprout salad with Udon Noodles

This salad is filled with amazing flavours, all unique, but balance each other, the sesame seeds, zest of lime, maple syrup for sweetness and peanut butter.  Crunchy with the bean sprouts, lotus root, celery and carrots.  Every colour of the rainbow in this dish.

Sesame Lime Peanut Lotus root Bean Sprout salad with Udon Noodles

-sesame seeds and raw peanuts

-1 tablespoon sesame oil
-Lotus root 1 sectioned, peeled and slices
-1 piece of ginger chopped (about 1 inch by 1 inch)
-1 tablespoons tamari soya sauce
-udon noodles
-4 green onions

-in a frying pan pan fry peanuts and sesame seeds.  Set aside to cool.  In the same frying pan add the sesame oil and the lotus root, I chopped it into smaller bite size pieces.  allow to cook until dark on both sides, add the chopped ginger, tamari soya sauce and water to cover the lotus root.  Allow to cook down then add the ready to go udon noodles, I also chopped so they would be bite size. Add the green onions closer to end.  Once everything is coated with flavour, set aside to cool, there should be no liquid in the pan.

-3 cups of bean sprouts
-1 carrot cut up like match sticks
-2 ribs of celery chopped
-1/2 purple onion
-1/2 red pepper
-zest of 1 lime
-the roasted sesame seeds and peanuts

-in a large bowl place all these ingredients, once the lotus root is cooled add to salad.

Dressing

-3 tablespoons peanut butter
-1/2 teaspoon chili flakes
-juice of 1 lime
-2 tablespoons sesame oil
-1 teaspoon rice vinegar
-1 tablespoon maple syrup
-1 tablespoon olive oil
-1 teaspoon fresh ginger grated
-1 teaspoon tamari soya sauce

mix all together and spread over salad.

Sesame Butternut Squash Soup with Orange and Coconut Milk

I love the autumn, it is a time of year to be eating squash, stews and soup.  This soup is hearty, delicious and fills your home with lovely scent.  I know this is the second orange soup, but it is also that time of year to catch colds.  My full time job is as a nurse and I am always mindful of this time of year.  The flavours of squash and orange compliment each other, then top with sesame seeds to add depth to the dish.

Sesame Butternut Squash Soup with Orange and Coconut  Milk

-1 tablespoon sesame oil
-2 onions chopped
-1 medium butternut squash
-900ml of veggie broth
-1 teaspoon fresh grated ginger
-zest and juice on 1 orange
-1 can of coconut milk

roasted sesame seeds to top.

In a pot add oil and onions, on medium heat.  Allow to cook until soft, then add the butternut squash peeled, seeded and cut into chunks, and the veggie broth.  Allow to cook until it is soft, add the ginger and coconut milk, zest the orange and the juice.  Allow to simmer on low, purée until smooth and top with roasted sesame seeds.  It could be cooking in about an hour or left to simmer on low for a few hours.

I could smell the soup down the hallway in my apartment, so I like to let it simmer.

Roasted Veggies with Burdock Root in a miso ginger sauce

So, my philosophy is cook and experiment, if it doesn't turn out order in...when I was cooking this dish, I was reaching in the cup...board for some spices and the bag of cinnamon fell into this and was added... unexpectedly, so I went with it and it turned out amazing.

Roasted Veggies with Burdock Root in a miso ginger sauce

1 tablespoon oil
1 sweet potato
1 small beet
2 purple onions chopped
2 celery stalks chopped
1/2 red pepper
1/2 cup burdock (gobo) root
a handful of mushrooms
chili powder
1/4 cup roasted almonds

In a large frying pan add the onion, celery, burdock root, sweet potatoes with oil at medium heat.  Pan fry till sweet potato browned on both sides.  Then add beets, cook until soft.  Add the mushrooms and peppers.  Sprinkle with chili powder.  Then continue cooking.  Add sauce below and cook until flavour even throughout.  Top with roasted almonds.

sauce

2 tablespoons miso paste
1 tablespoon ginger grated
1 teaspoon tamari
sprinkle of cinnamon

 Total cooking about 35 minutes.

Ginger Sesame Lotus Root with Udon Noodles

I was macrobiotic (vegetarian) for several years and lotus root was my favourite.  It has the texture (Crunch) of water chestnuts and a unique and delicious flavour.  Add extra ginger is you wish.

Ginger Sesame Lotus Root with Udon Noodles

2 tablespoons sesame oil
3 medium sized lotus root
1 onion chopped
1 1 x 1 inch piece of ginger chopped or grated
2 tablespoons tamari (soya sauce)
water to cover the louts root

sesame seeds to top
udon noodles


In a frying pan on medium heat add the oil, onion and lotus root, cook each side until browned.  Then add the ginger and stir for a few minutes.  Add the tamari and water until root is covered and allow to cook down until it has a thick fluid.  Add the Udon noodles (I bought the quick stir fry ones) and mix well.  Allow to cook for another few minutes and top with roasted sesame seeds.

Vegan Vegetarian Shepard's Pie with a Thai influence

Vegan Vegetarian Shepard's Pie with a Thai influence

filling

-1 cup red lentils
-1/2 cup brown rice
-2 cups veggie broth
-2 onions chopped
-2 sticks of celery chopped
-1/2 cup tomato sauce
-1 tablespoon Thai yellow curry paste
-2 tablespoon chili powder
-1/2 teaspoon fresh ginger
-pepper

-soak red lentils and rinse.  Add the broth and lentils and bring to a boil, cook for 30 minutes.  Add the Thai curry paste.  Add chili powder, pepper and ginger.  In a frying pan cook celery and onions.  Add to the lentils.  Then add the rice precooked.  The tomato sauce ties all the flavours together.

Topping

-3 large sweet potato
-2 large potatoes
-1/2 can of coconut cream
-chili powder

-boil the potatoes then mash them with the coconut milk and chili powder and a pinch of salt.  Poor the lentils in the bottom of the casserole dish. Top with potatoes and cook in the oven at 350 for 45 minutes.

Orange Pineapple Mustard Rum Glazed Ham

This had amazing flavour!

2 tablespoons Grain Dijon Mustard
2 tablespoons maple smoked mustard
1 oz dark rum
4 tablespoons brown sugar
Zest and Juice of 2 oranges
1 fresh pineapple chopped
the ham

-mix the mustards, rum, brown sugar, zest and juice of orange juice together.  You want it to be thick, so you may need to add more brown sugar.  Slice the pineapple and place over the ham.  Bake in the oven at 350 for about an hour (depending on size).  If I had a roasting pan I would have used, but my dutch oven helps me to accomplish everything.

Orange Pumpkin Soup

Orange Pumpkin Soup

-1 tablespoon olive oil or sesame oil
-1 medium pumpkin
-2 large leeks cleaned and chopped
-2 onions chopped
-3 medium carrots chopped
-1 small sweet potato
-900ml veggie broth (tetra pack)  I used organic vegetable, you could use chicken for this
-1 tablespoon fresh grated ginger
-2 tablespoons chili powder
-1 cinnamon stick
-1 can coconut milk
-zest and juice of 2 oranges
-salt and pepper to taste

-roasted sesame seeds or roasted almonds to top soup

In a large soup pot on medium heat add oil, onions and leeks.  Cook until they are soft.  While the onions are cooking, gut, chop and peel the pumpkin into small chunks. Peel and dice the carrots and sweet potato.  Once the onions are cooked, add the broth, pumpkin, carrots and sweet potato and allow to come to a boil.  Add the chili powder, cinnamon stick and ginger.  I put probably about 1 teaspoon of fresh pepper in.  Once the veggies are soft add the zest and juices of 2 oranges and the coconut milk.  Allow to simmer.  Purée the soup and top with roasted sesame seeds or almonds seeds.

Maple Tamari Veggies with sesame, roasted almonds and sunflower seeds

Maple Tamari Veggies with Sesame, Roasted almonds and Sunflower seeds

1 teaspoon sesame oil
1 red onion chopped
1/2 red pepper
1 carrot chopped
1 can of water chestnuts sliced
6 mushrooms
2 cloves of garlic chopped
1 bunch of asparagus
2 tablespoons tamari soya sauce
2 tablespoons maple syrup

3 tablespoons roasted sesame seeds
3 tablespoon sunflower seeds roasted
1/4 cup almonds roasted

-in a frying pan on medium heat add onion, carrots, mushrooms, and garlic.  Fry these veggies for a few minutes, add the red pepper, water chestnuts, and cook for a few more minutes.  Add the asparagus, tamari and maple syrup.  Allow to cook until asparagus has turned a dark green, then add the seeds, cook for a few more minutes and serve.  takes about 15 minutes total cooking and maybe 5 minutes prep time.

Miso Rum Salmon

Miso Rum Salmon

-1 tablespoon sesame oil
-2 tablespoons red miso paste
-1 teaspoon tamari (soya sauce)
-1 tablespoon brown sugar
-1 oz dark rum
-the juice and zest of a lemon
-pepper
- green onions chopped

-I used a 1.5 pound piece of salmon.  I mixed the above ingredients together and poured on fish letting it marinate for 20 minutes.  I baked at 420 for 10 minutes.  Top with roasted sesame seeds or almonds.

Beer Chicken

Beer Chicken

-chicken breasts
-beer (1/2 cup)
-salt and pepper
-herb de Provence
-1/4 cup broth

In a casserole dish place chicken, beer and broth.  Top the chicken with the herb de Provence and salt ans pepper.  bake at 350 for about 30 minutes, depending on your oven.