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.

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.

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.

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.

Maple Mustard Glazed Veggies with Pomegranate

Maple Mustard Glazed Veggies

-1 onion chopped
-1 zucchini chopped
-2 small gala apples sliced with skin on
-1 bunch of asparagus ends cut
-salt and pepper
-1/2 a pomegranate

Glaze
-1 tablespoon Dijon mustard
-1 tablespoon maple smoked mustard
-2 tablespoons olive oil
-2 tablespoons maple syrup
-1 tablespoon apple cider vinegar or white balsamic
-salt and pepper

in a frying pan on medium heat add a splash of olive oil and add onions and zucchini.  Cook until onions soft and zucchini browned.  Then add slices of apple and stir occasionally.  Once the apple is soft add asparagus and cook till turns a darker green. Add the glaze and stir.  Reduce heat and allow to cook for 5 minutes, then top with pomegranate seeds.

Miso Sesame Lemon Grass Tilapia

Just want to say that this fish was full of flavour.

Miso Sesame Lemon Grass Tilapia

-2 tablespoons of coarsley chopped lemon grass
-2 tablespoons sesame oil
-1 tablespoon miso paste
-2 tablespoons maple syrup
-2 tablespoons Sake
-the zest of a lemon
-the juice of 1/2 lemon
-1 x 1 piece of ginger finely grated
-1 tablespoon of peanut butter (optional)
-2 tilipia fillets

-Mix all ingredients together and allow to marinate on the fish for 20 minutes.  Bake at 400 for 10-12 minutes.

Orange Mustard Maple Salmon

sorry guys, it was my both my daughters birthday party and I forgot to take a picture of this salmon but it tastes incredible.

Orange Mustard Maple Salmon

-1 tablespoon Dijon Mustard (grainy)
-2 tablespoons smoked mustard
-2 tablespoons maple syrup
-1 shot of dark rum
-juice of half and orange
-1 teaspoon soya sauce
 -salmon

Mix ingredients together and pour over salmon, I let it sit for an hour before cooking.  cook at 400 for 15 minutes.

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.

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.

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.

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.
 

Kale and Sprout Salad with roasted sweet chili sesame almonds

There are a view farmers markets that sell sprouts here in Toronto, I prefer Brick works and Leslieville markets on the weekends.  You can also but them at health food stores.  This salad was light and refreshing.  The almonds were incredible.  It sounds like some work however it was worth the flavour.         I was lucky to have fresh yellow beans and green beans from my mom's garden and tomatoes from her garden.

Sweet Chili Sesame Almonds

-1/4 cup almonds
-3 tablespoons sweet chili sauce
-2 tablespoons Maple Syrup
-2 tablespoons black sesame seeds

In a frying pan on medium heat, add almonds and allow to warm up, drizzle with the sweet chili sauce and allow it to coat the almonds and to cook down until sticky and all the liquid is absorbed.  Then drizzle with the maple syrup and add the sesame seeds so that they stick to the almonds.  Place in a bowl and allow to cool.

Salad

-1 cup kale
-a handful of other lettuce (I used a spring mix)
-cucumber
-a handful of fresh yellow and green beans
-1 cup of fresh sprouts
-1 carrot chopped
-1/2 small onion

Mix together.  Top with the roasted almonds and mix in olive oil and balsamic vinegar to taste.  May top with tomatoes too and add a sprinkle of salt and pepper.

Maple Almond Asparagus

Quick, easy and tasty.

Maple Almond Asparagus

-1/2 cup almonds
-asparagus, ends trimmed
-1 teaspoon butter or olive oil
-2 tablespoons maple syrup
-salt and pepper optional

-Pan fry blanched almonds, set aside.  In a frying pan on medium heat add butter or oil, add asparagus, cook for a few minutes stirring frequently.  Once the asparagus turns slightly darker green add the maple syrup and allow to coat all the asparagus.  Salt and pepper to taste and toss in almonds stir and serve.  Takes about 7 minutes to cook

Raspberry Salmon with a Raspberry Lemon Ginger sauce

This is my favourite salmon recipe yet.  It was incredible.  I had left over raspberry sauce which I combined with plain yoghurt for breakfast the next day.  The sauce takes a while to cook.  About 30 minutes.

Raspberry Salmon

-Atlantic salmon (I cooked about 2 pounds of salmon)

-1 oz dark rum

-2 tablespoons raspberry vinegar

-the zest of 1 lemon and juice

In a casserole dish place fish skin side down and place the zest of lemon on top of fish.  In a bowl mix the rum, raspberry vinegar and lemon juice.  Pour over fish and cook at 425 for 10-15 mins.

Raspberry Lemon Ginger Sauce 

-1 pint of  raspberries

-the zest and juice of 1 lemon

-2 tablespoons raspberry balsamic vinegar

-1 tablespoon fresh ginger

-2 tablespoons maple syrup

-2 tablespoons brown sugar

-1 cup red wine or cranberry juice

-in a sauce pan add raspberries, zest of the lemon, ginger, maple syrup, brown sugar and wine or cranberry juice.  Cook on medium to create a thicker sauce.  Serve on top of the salmon

Slow baked Salmon in a rum mustard maple glaze

I had a friend (a former colleague) and  her son over for dinner tonight, she brought dessert and helped with dishes...woot woot.

So I have heard about slow baking salmon at 250 for 30 minutes, so tonight was the night to try it...it was incredible and has an amazing texture and flavour.


Tonight's Slow Baked Salmon, in a rum mustard maple glaze


-1 oz rum
-1 tablespoon maple syrup
-juice of half a lemon
-1 tablespoon dijon mustard
-1 tablespoon honey mustard
-1 tablespoon tamari soya sauce
-1 teaspoon hot sauce
-1 medium scallion chopped

I mixed together.  I placed olive oil on salmon skin so it doesn't stick.  Then I placed salmon skin down in a casserole dish and covered with mixture.  I baked for 35 minutes...it was incredible.

Yesterday (meal ideas)

Yesterday I was working and my friend sent me a message....I need some inspiration for dinner.  I have asparagus and 2 coloured carrots.  I suggested that she roast almonds dry in a frying pan with soya sauce and fresh ginger grated, when browned and removing almonds from heat to drizzle with maple syrup.  The asparagus to be panned fried with ginger soya sauce and maple syrup and top with roasted almonds.  I suggested chicken backed in oven with peppercorn goat cheese covered, he was unable to find peppercorn goat cheese but purchased herbed goat cheese.  The carrots she roasted in the oven with potatoes and spices...an amazing delicious meal with very little work...the roasted almonds covered with maple syrup is a favourite of mine.  Her dinner was delicious and I helped to inspire a home cooked meal to be shared with her and her soon to be hubby

Ham in a Maple Mustard Pineapple glaze

Tonight's dinner I bought a little ham, I scored the ham to allow the glaze to seep into ham.


Glaze


1 oz 1919 rum
3 tablespoons maple syrup
3 tablespoons smoked mustard
1 tablespoon olive oil
1/2 small pineapple in chunks


I covered in glaze let sit overnight and baked in an oven for 40 minutes.

delicious