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.

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.

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.

Mussels in a Yellow Thai Curry Coconut Soup

Mussels in a Yellow Thai Curry Coconut Soup

-1 tablespoon butter
-2 onions chopped
-1 tablespoon lemon grass
-1 teaspooon finely grated ginger
-2 cloves of garlic
-1 cup white wine
-1 can of coconut milk
-1 cup broth (veggie or chicken)
-2 tablespoons yellow thai curry paste
-1 tablespoon soya sauce
-4-5 pounds of fresh mussels, washed well.
-jest and juice of 2 limes
-2 green onions chopped
-fresh cilantro

-in a large pot with a lid, melt butter on medium heat and add onions chopped.  Once the onion is cooked, add lemon grass, ginger, broth, wine, curry paste, coconut milk, lime juice and zest, and soya sauce.  Allow the flavours to blend and stir often.  Once all the spices are mixed together, bring to a boil and add mussels, cover.  Cook for about 10 minutes.  Only eat the mussels that are completely open.  Serve soup and top with green onions and cilantro.

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.

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.

Strawberry, Avocado and Pineapple Salsa with Coconut

So quick, full of flavour and nutrition.

 Strawberry, Avocado and Pineapple Salsa with Coconut 

-1 avocado sliced (salt and pepper it as soon as you chop it)
-6 strawberries
-1/2 cup fresh pineapple
-juice and zest of 1 lime
-2 tablespoons shredded coconut
-a handful of sunflower seeds

-Cut up avocado, salt and pepper it.  Add the strawberry and pineapple and add the lime juice and coconut and the sunflower seeds.  taste, you may wish to add chili peppers, chili powder, onion, or cilantro.

Autumn Veggies

This was a delicious autumn veggie dish.  It had all the colours of the rainbow, amazing flavours and beautiful colours.

Autumn Veggies

-1 large leek chopped
-1 sweet potato chopped
-4 beets (boiled, peeled and sliced)
-1 medium zucchini
-1 bunch of kale
-1 tablespoon sesame seeds
-1 tablespoon poppy seeds
-1/4 cup blanched almonds
-salt and pepper
-1/2 small pomegranate

Sauce

-1 tablespoon sweet and smoky mustard
-1 teaspoon apple cider vinegar
-3 tablespoons olive oil
-juice of 1 lime
-3 tablespoons maple syrup
-salt and pepper


In a frying pan add a small amount of oil, add leeks, sweet potatoes and zucchini.  (I had boiled the beets for 20 minutes already, I boil them by just cutting the greens off and when boiled I cut the top and root off and the skin will slide off with your hands).  Allow to cook until sweet potato is soft, then add the beets sliced.  Allow to cook and the colour to blend with the rest of the veggies. Add the poppy seeds, sesame seeds and almonds.  Allow them to brown.  Then add the kale.  When the kale has cooked a bit, drench with the sauce and top with the pomegranate seeds.  So delicious.
 

Basa with mango Salsa

Tonight's fish was easy, cheap and quick dinner.  I bought frozen basa from a big chain grocery store. Was on the way home from hot yoga and trying to balance a full day of things to do.  I ate the basa with the mango salsa and sweet chili sauce

Mango Salsa

-1/2 small onion chopped
-juice of 1 lime
-1 mango
-1/2 red pepper

-chop onion and squeeze half a lime over top.  Chop up mango and squeeze other half of lime over the mango.  Mix in red pepper.

Basa

-2 basa fillets
-flour
-butter

Flour the fillets and over medium heat cook in butter or olive oil.  Until golden brown.  Serve with mango salsa and sweet chili sauce.

Brown Rice Croquettes with peach, strawberry avocado salsa

I wanted to start my day right, after completing a hot yoga class this morning at 7am I came home and made a delicious and healthy breakfast.

Brown rice croquettes

-1 cup brown rice cooked

-2 eggs 

-1 onion finely minced

-5-6 mushrooms chopped finely

-1/2 red pepper chopped finely

-salt and pepper

-fresh rosemary chopped (approx 1/4 of a teaspoon)

-a sprinkle of chili powder

in a large bowl mix all ingredients and add eggs.  I used my hands to make pancake coquettes,  On medium heat add a olive oil or butter.  cook until browned on one side and then flip over.

Peach Strawberry Avocado Salsa

-1 ripe avocado chopped

-2 peaches peeled and chopped

-5 strawberries chopped

-juice of one lime

-salt and pepper

chop, combine and serve.

Cottage Cheese Delicious Low Fat Breakfast

I just made the most delicious breakfast and it is low fat and ready in a few minutes.  I had some trouble capturing the photo in the right light.


Teresa's Cottage Cheese Breakfast


-1/2 cup of cottage cheese 
-a handful of pomegranates
-a handful of washed raspberries
-a handful of washed blackberries
-the juice of 1/2 lime


In a bowl add all ingredients together and squeeze the lime on top.   

Carrot, snow peas, orange pepper and orange slices salad with sesame oil dressing

I'm trying to stay healthy and encourage vibrant colours with my kids food choices.  

I made a delicious fresh salad.

Carrots, Snow Peas, Orange Pepper, Red Onion, Salad with Orange slices 

and a Sesame Oil Lime Dressing

2 large handfuls of snow peas end removes and sliced

2 medium carrots sliced

1/2 red onion minced

1/2 orange pepper sliced finely

2 oranges cut and sliced so that sections are removed

Sesame Lime dressing

-1/2 teaspoon sesame oil

-1/4 cup olive oil

-juice of two limes

-1/2 teaspoon soya sauce

-1/4 teaspoon freshly ground black pepper

Combine all ingredients and make dressing.  I would have added

cilantro and bean sprouts if I had some.  Allow dressing to sit with salad 

for a 10minutes to allow flavours to infuse and top with 

sesame seeds or sunflower seeds.

Green Bean and pomegranate salad

This is another dish I made while we were away in the great Canadian North.  We had no spices, no oil and this was made of whatever we had in the cabin


Green Bean and Pomegranate Salad


-1-2 cups green beans washed, boiled, trimmed and cut
-1/2 purple onion
-1/2 pomegranate
-juice of 1-2 limes
-butter
-salt and pepper

Wash, cut and trim green beans and then boil in pot for a few minutes.  Top with some butter and set aside to cool.  In a bowl combine green beans, onion, pomegranate and add the juice of the lime.  Salt and pepper to taste.  The lime and pomegranate adds such a freshness.  You can substitute olive oil for butter.

BBQ apples and rhubarb

In Canada this past weekend was a holiday.  I went camping up north with my kids and my friend.  We did not bring any spices, only good food and lemons an limes.  We were playing with my kids when they picked some rhubarb, which inspired me to cook a dessert.  So on the BBQ in a little foil container I made this dessert.


BBQ apples and Rhubarb


-2 stalks of rhubarb chopped
-2 apples skinned and sliced
-juice and zest of one lime
-2-3 tablespoons sugar
-1/3 a cup cranberry juice/white wine/apple juice


BBQ on low dish uncovered for 30 minutes.  I served with cream and coffee.

Corn guacamole

Corn Guacamole


-2 avocados cubed
-juice of 3 limes
-salt and pepper
-cumin
-chili powder
-1 can of corn (or 2 cobs cooked and corn cut off)
-1/2 cup cheese grated
-1 roma tomato seeded and chopped
-1/2 cup chopped cilantro
-1/3 cup green salsa (optional)


Cut avocado into chunks, squeeze lime over top and salt and pepper.  Add corn, spices, tomato, cheese, salsa, and cilantro.  Taste, add more lime, chili powder, or salt and pepper)  To make spicy add jalapeño pepper chopped.  To add a touch of sweetness add diced mango. 

Berry Baked Brie

Tonight for dinner I am on my way to visit my parents.  My Aunt who has multiple allergies is going to be there.  I am making a baked Brie.  My favourite baked Brie has pears, which I cannot make today.  So off to the store to discover a fruit choice to make my baked Brie.  

Teresa's Berry Baked Brie

1 Brie (I love the goat Brie)

4 large strawberries chopped up small

1 handful of blueberries

1 handful of raspberries

the juice and zest of 1 lime

1/2 cup white wine

3 tablespoons brown sugar

the juice of half a lemon and zest

In a large frying pan add fruit, wine, brown sugar.  Simmer.

Allow the fruit to reduce and add the lime and lemon juice and the zest

of both lime and lemon.

In a Brie baker or a French Onion Soup bowl

Cut Brie in half top with fruit add top portion of Brie, top with fruit.

Cover and bake at 350 for 20 minutes or until rind

s soft.  Serve with bread, pitas, or crackers.

Today it is being served with a baguette.

Black Cod Recipe

My Black Cod Recipe

-Fresh ginger grated
-1 small scallion grated
-1 tablespoon red miso paste
-1 oz of 1919 8 year old rum
-2 tablespoons brown sugar
-lemon zest
-lime zest
-2 splashes of tamari sauce
-olive oil

-zest lemon and lime right on fish.  Mix rest of ingredients and pout over fish.  Can squeeze lemon an lime over right before baking.

my red curried sweet potato soup with coconut milk and pineapple

Good morning, It is a beautiful day here in Toronto.  I am on my way out to a park to spend time with my kids.  Before I go I was asked to post my red curried sweet potato soup with fresh pineapple and coconut milk.


I love my Dutch oven, as I have never burnt anything in it.  It is an essential thing in my kitchen...you can leave things simmering all day without worrying to have to stir all the time.


T's Red Curried Sweet Potato Soup 


-3 sweet potatoes peeled and chopped into your desired thickness, I like mine to fit on a spoon
-2 tablespoons olive oil
-2 yellow carrots sliced like coins
-2 small onions sliced
-2 cloves of garlic minced
-1 shallot chopped
-4 tablespoons of red curry paste (depends on your level of spiciness)
-1 tablespoon lemongrass chopped
-1 tablespoon cumin
-1 teaspoon grated ginger
-3 or 4 fresh basil leaves
-2 or 3 kaffir lime leaves
-chilli oil if you have
-1 lime squeezed
-2 cups of fresh pineapple in chunks
-500ml of veggie or chicken broth
-1 can of coconut milk
-fresh cilantro chopped to garnish


-in a large pot over medium, add olive oil, sweet potato, onions, carrots, cook until onions are clear, add shallots and garlic and cook for a few minutes add the red curry paste and mix with veggies, add the lemon grass, ginger, cumin, basil, kaffir lime leaves, pineapple, broth and coconut milk.  Reduce to simmer for an hour to allow all flavours to infuse.  You can add chunks of chicken as well.  


Also if you have the ability to purchase a can of AROY-D Red Curry then you can add this can and omit from curry paste down to chili oil.  (this is what I do when rushing)  The prep time is about 10 minutes, cooking about 1 hour and a half.  


The pineapple sweetness with the heat of this dish is just incredible.  One of my favourite soups.  Sometimes I also throw in chopped waterchestnuts or bamboo shoots.