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.

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.

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.

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.

Quinoa Salad

I am a full time Registered Nurse, a single Mother to my two daughters and a part time student in University   Today I was spending the day writing a paper and forgot to take out dinner, and I really do not have much in the house tonight.  So, what to do?  Create!

Quinoa Salad

-2 cups or water or broth
-2 cups dried quinoa
-salt

-1 large carrot chopped
-1 rib of celery chopped
-1 apple in chunks
-cucumber sliced
-1/2 an onion
-1/2 cup pan fried almonds
-1/4 cup of raw sesame seeds pan fried
-1/4 cup dried cranberries
-1 tablespoon tamari soya saue
-pepper
-the juice of 1 lemon
-1/4 cup balsamic vinegar
-1/2 cup olive oil

Chop the ingredients, pan fry the almonds and sesame seeds, I have both the regular and black sesame seeds.  Place all the ingredients in a bowl waiting for the qunioa and almonds to cook.  Boil the 2 cups of water, then add the quinoa and boil on low for about 15 minutes, remove from heat and then poor into the bowl with all the ingredients, mix and add the almonds and sesame seeds.  Then taste, you may want to add more oil or balsamic vinegar.  Add some fresh pepper.

Pan fried Veggie

Pan Fried Veggies

-2 tablespoons olive oil or butter
-2 red onions chopped
-2 portabello mushrooms
-2 zucchini chopped in coins
-2 cloves of garlic
-2 ribs of celery
-1 red pepper
-1 tablespoon chili powder
-1/2 cup red wine
-1/2 cup beef broth
-salt and pepper
-2 tablespoons parmesan cheese

In a frying pan add oil on medium heat.  Cook portabello mushrooms until browned.  Then add onions, celery, garlic, red pepper.  Keep stirring, when onion is cooked add the zucchini and pan fry.  Once they start to cook add the wine, chili powder, broth, salt and pepper.  Allow to cook until the liquid starts to boil away.  Add parmesan cheese and serve.

BBQ Sweet Potato Bake

BBQ Sweet  Potato Bake

-2 large sweet potato chopped
-1 red pepper chopped
-2 onions chopped
-2 cloves of garlic chopped
-3 ribs of celery chopped
-1 tablespoon chili powder
-juice of 1/2 an orange
-1 cup beer
-1 cup of broth
-1 teaspoon of thyme (fresh)
-1 cup of BBQ sauce. (I used a chipotle)
-salt and pepper

Chop all vegetables and place in a casserole dish.  Preheat oven to 400.  Mix all ingredients together. and cover with a lid.  Allow to cook for 45 minutes.

This had incredible flavour.

Red curried lentil vegetable curry

Vegetarian Dinner

Tonight my friend came over that is a vegetarian, she however eats fish.  I was a veggie for about 8 years, so it is fairly easy for me to make up a meal.  I wasn't expecting her, so this dinner was on the fly.  I decided to make the same tuna salad I made the other day, the almond brittle tuna salad with apples tonight instead of pears. It turned out amazing.  I then  also made a curried red lentil red curry with veggies served over brown rice noodles.  She was full.s able to get enough protein from this meal, almonds, goat cheese and tuna in the salad, and lentils in the curry.  As a former vegetarian it can be so difficult to get all the protein that is required in a lot of meals.  Remember when cooking for a vegetarian they need protein to keep 

 Amazing Tuna salad with almond brittle, peppercorn goat cheese and roasted apples.

(see my recipe from April 2nd)

 This is the red lentil red curried vegetables

Red Curried Red Lentils


-1 cup red lentils (rinsed)
-2 cups vegetable broth


Wash red lentils in water until water clear.  Add the vegetable broth and start to boil on medium high heat.  


-1 medium large onion chopped
-sweet potatoes chopped in coins
-2 cloves of garlic
-3 carrots chopped
-2 celery stocks
-1 can coconut milk
-red curry paste
-broth
-juice of  1 lime
-cilantro
(can of pineapples optional)
-lemon grass
-lime leaves 




-In a frying pan a splash of olive oil, add onions, carrots, sweet potatoes, cook until browned.  Add coconut milk, 1 cup veggies broth, red curry paste, juice of a lime, 1 tablespoon lemon grass chopped
lime leaves and can of pineapple and simmer.  Add the cooked lentils and allow to cook for a half an hour, serve over rice, rice noodles of quinoa.

Salad from the weekend

For Earth night I had a friend over and we made salad, cooked pizza and drank wine in the dark.  This salad was also spinach, I realize I make a lot of spinach salad, I like it.  You can use any lettuce that you would like to use...it is good for you and delicious.  See below to see the pictures.

Basic Nutrient Values

According to Ready Pac, 2 cups or 6 oz. of raw baby spinach provides 20 calories, 2 g protein, 0 g fat, 3 g carbohydrates, 2 g dietary fiber and 65 mg sodium. Baby spinach is rich in many micronutrients, including vitamins K, A, C and folate; and the minerals iron, calcium, magnesium and potassium. If you do not consume raw spinach within a few days, many of the vitamins are destroyed.

Vitamins

Baby spinach is very high in vitamin K, A, C and folate. A 2 cup serving of raw baby spinach meets over 25 percent of the Recommended Daily Value or DV for vitamin C and nearly 400 for vitamin K. Vitamin K is essential for normal blood clotting and, in addition, is important for maintaining bone health. Vitamin A is needed for healthy eyesight as well as proper growth and development and, along with vitamin C, helps protect the body's cells and supports immune system function. Folate offers cardiovascular benefits and promotes a healthy pregnancy.

Mineral Absorption

Spinach is rich in calcium -- but it is poorly absorbed by the body because it contains naturally occurring substances known as oxalates. Oxalates bind calcium and prevent most of it from being absorbed by the body. According to the World's Healthiest Foods website, on average, your body absorbs about 10 percent of the calcium in spinach. While cooked spinach is rich in iron, plant foods contain a form of iron called non-heme iron. This form is not as well absorbed and utilized by the body as heme-iron, found in animal foods such as meat. Vitamin C enhances non-heme iron absorption, however.

Mineral Benefits

Although spinach is not the best way to meet your calcium requirements, it is still an excellent source of non-heme iron, magnesium and potassium. Iron is essential for oxygen transport throughout the bloodstream and a healthy immune system. Magnesium, along with vitamin K, is important for maintaining strong, healthy bones, aids in muscle relaxation and, along with potassium, helps regulate blood pressure.

Read more: http://www.livestrong.com/article/258415-what-is-the-nutritional-value-of-baby-spinach/#ixzz1quthcOae

This Salad had pomegranate, mandarin oranges, onions, celery carrots, peppercorn goat cheese.

Very delicious, I used my smoked mustard salad dressing.

Food is personal.  It helps us to be our best.  It's anchored in time 

and place and always tells a story.

Michael Smith

I used my smoked mustard dressing with this salad

Tonight's soup

So tonight is clean out the crisper soup.

I have added beets, onions, carrots, sweet potatoes, celery, garlic, zuchinni, a can of pineapple, beef broth, curry powder, a can of coconut milk, red curry paste and fresh cilantro.  I am essentially clearing out the fridge to make a soup.  It is a beautiful sunny day here in Toronto however it started out gray and it felt like a soup day.

I sautéed the vegetables, added the beef broth, a can of pineapple and spices to taste.  Allowed it to simmer all day.  It smells amazing.