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.

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.

Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

This was not a typical eggplant Parmesan, there was no tomato sauce, I covered them with onions, mushrooms, red, yellow, and orange peppers.

Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

-1-2 eggplants (I used the round eggplant that is short and a light purple skin) sliced thinly
-flour
-2 eggs
-1 cup breadcrumbs
-2 tablespoons Parmesan cheese finely shredded
-salt and pepper
-olive oil

In a bowl scramble 2 eggs.  On one plate place about 1/2 cup of flour, on a second plate place bread crumbs, parmesan cheese and salt and pepper, mix together so that the flavour is evenly distributed.  Have a frying pan on medium heat coat the bottom with a thin layer of olive oil.  Take each individual eggplant and dip in flour to coat both sides.  Then dip in the egg and coat in the bread crumb mixture.  Place in frying pan browning each side.

Mozzarella onion mushroom and pepper sauce

-1 onion chopped
-1 cup mushrooms chopped
-1-2 garlic cloves chopped finely
-1 red pepper
-1 yellow pepper
-1 orange pepper
-olive oil
-1 cup red wine
1/2 cup grated mozzarella cheese
-Paremsan cheese
-1 teaspoon chili powder (more if you want a little more flavour)

In a frying pan on medium heat add a few tablespoons of oil and heat, add onions and mushrooms and Sautée until onions soft and clear.  Add peppers and garlic.  Once peppers start to soften add chili powder, trying to evenly coat mixture.  Allow to cook for a few more minutes.  Add the wine and salt pepper, continue to stir occasionally.  Then add cheeses and mix well.  Top the eggplant these veggies.

Organic Yellow Tomato Pasta Sauce with chicken

Today I went to Leslieville's farmer's market, where I purchased a basket of organic yellow tomatoes.  Today in Toronto there is a chill in the air and it is perfect weather for simmering sauce all day.

Tomato Sauce

-one basket of Roma tomatoes, blanched (I used yellow Roma tomatoes)
-3 cloves of garlic sliced
-1 medium onion chopped
-olive oil
-salt and pepper
-2 tablespoons chili powder
-1 teaspoon Balsamic vinegar

In a large sauce pan place blanched Roma tomatoes.  To blench boil water and with each tomato with a knife make a small X then place in boiling water for a few seconds the skin rolls up and can be pulled off.  Heat oil and add tomatoes, onions and garlic and allow to simmer on medium low heat for a few hours.  Purée in a blender for a smoother sauce.

Tomato Sauce ingredients

-1 onion chopped
-2 cloves of garlic minced
-1 red pepper
-1 green pepper
-2  handfuls of mushrooms finely chopped
-1 zucchini chopped

-In a frying pan fry on a medium onions until soft, add peppers and garlic, then add to sauce.  Add the mushrooms to they frying pan and sauté until cooked, add to sauce.  Then add zucchini to pan and fry up add to sauce.

 I had left over chicken breast from last night, I cut up in the frying pan and heated it up, added sauce and cooked together for a few minutes until the chicken was warmed.

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.

Garlic Chicken with mushrooms and peppers

I have a friend staying with me this week and we have been cooking up a storm together.  Last night we started with the tomato salad.  Then I created the chicken and she made a pesto.

Garlic chicken

-1 tablespoon butter or olive oil

-4 cloves of garlic chopped

-1 onion sliced

-half a red pepper chopped

-handful of mushrooms

-pepper to taste

-1 tablespoon herb de Provence

-1/4 cup red wine

-2 tablespoons parmesan cheese

-In a frying pan on medium heat melt butter or heat olive oil.  Add garlic, onions and mushrooms. Stir often.  When onions start to be clear add the chicken.  I tenderized the chicken to make flatter to cook evenly. Place the chicken in and continue to stir the veggies.  When the chicken is browned turn (about 5 minutes depending on pan) over and allow other side to brown and add the herb de Provence and pepper.  When both sides are browned add red peppers and red wine and allow to simmer until red pepper soft.  Then coat with the parmesan cheese and serve.

Black Cod

All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level. 

Charlie Trotter 

Tonight on the menu is black cod.  I am cooking at a friends for dinner.  

Looking forward to making a miso rum glazed black cod.

With asparagus topped with pan fried mushrooms

Spinach Salad.

Lunch

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." 
— Julia Child

Yesterday, I had lunch with my friend.  This is a left over salad.  Use up all ingredients in fridge, broccoli, cauliflower, strawberries, peppercorn goat cheese. mushrooms.  It doesn't take much to create something fabulous you just have to try!
We also ate the rest of the Onion soup and the Lasagne.  No food wasted.

Alfredo Sauce