Mushroom Soup

Mushroom Soup

-2 tablespoons butter
-2 cups onion diced
-5 cloves of garlic
-2 cups Crimini mushrooms
-1 portabello mushroom chopped
-1 tablespoon herb de Provence
-1 cup red wine (I used a merlot)
-900 ml of broth (beef, veggie or chicken)
-salt and pepper to taste
-green onions to garnish and peppercorn goat cheese

-in a large pot melt butter and cook onions until transparent on medium low heat.  Once they are soft add the garlic and sautée for a few minutes,  Then add the sliced mushrooms and cook for 10 minutes.  Add the red wine and herb de Provence and allow to simmer for about 10 minutes, then add the broth. I allowed it to simmer for a few hours on low heat and then I puréed the soup.  I garnished it with peppercorn goat cheese and green onions.

A delicious easy dinner

A quick and easy dinner: Cheese, fresh fruit, crackers, baguette, 

pickled vegetables and prosciutto.

Takes a few moments to put together, no cooking required.

Enjoy with a full bodied red wine.

Cheese platter:

Smoked Gouda Cheese

Peppercorn Goat cheese

Brie

Swiss Cheese 

Caramelised Onion Edam

Pomegranate and blueberries

Artichoke hearts

olives

roasted red peppers

sun dried tomatoes

prosciutto

Pear Fennel Avocado Salad with Chardonnay Candied Almonds

This past Sunday was warm an sunny in Toronto.  My friend and I planned a backyard BBQ at her place.  We grilled veggies, fish burgers and made an amazing salad.


Pear, Fennel, and avocado salad with Chardonnay Candied Almonds and Mustard dressing


-mixed greens
-1/3 fennel bulb chopped
-1/2 avocado chopped
-1 fresh pear sliced
-1/2 cup Chardonnay Candied almonds
-1 tablespoons peppercorn goat cheese


To make the almonds pan fry blanched almonds till browned. Add 1/2 cup Chardonnay, 1 tablespoon brown sugar and a sprinkle of cinnamon.  Allow to cool before placing on salad.


Place all ingredients in bowl.


Mustard Salad Dressing (the longer it sits the more flavour, make the night before)


-2/3 cup olive oil
-1/3 cup white balsamic vinegar or apple cider vinegar
-salt and pepper
-1 tablespoon maple mustard
-1 tablespoon Dijon mustard
-2 tablespoons maple syrup


Mix together.  Remember this salad gets sweetness from pears and almonds...so let it be tangy.  This dressing is thick and delicious and completes the salad.

Pear, almond salad with tangy Mustard dressing

Pear Almond Salad

mixed organic greens

peppercorn goat cheese

1 ripe pear peeled and sliced

1/2 red onion

1/2 cup almonds sliced

1/2 cup of Chardonnay

1 teaspoon brown sugar

a sprinkle of cinnamon

In a frying pan, dry roast 1/c cup of sliced blanched almonds.  When slightly browned at 1/2 cup Chardonnay, brown sugar and cinnamon.  Cook until all liquid is gone and almonds crispy.  In a salad bowl mix together lettuce, some peppercorn goat cheese, sliced ripe pear, red onion, and top with toasted almonds.

Tangy Mustard Salad Dressing

2/3 cup olive oil

1/3 cup apple cider vinegar

a splash of white balsamic vinegar

1 teaspoon honey

2 tablespoons Dijon mustard

1 tablespoon honey mustard

salt and pepper to taste

mix and serve

Dinner

Good evening,


It was another beautiful day in Toronto.  I went and completed my grocery shopping with my neighbour and friend.  The kids and I went for a bike ride.  When we returned home we ate dinner.  For dinner, I finished up my tuna salad from lunch, with the balsamic vinegar salad dressing.  On a baguette, I added tuna and peppercorn goat cheese.  I also ate some heirloom tomato with salt and pepper.  Heirloom tomatoes have a refreshing taste and there are so many kinds.  I was eating a brandy wine.  You can purchase heirloom tomatoes at local grocery stores, organic stores and farmers markets.  Heirloom means that they have been passed down for generations.  

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

Amazing Tuna Salad

I have just created one of my most delicious recipes.  So in all honesty, I am needing to stick to my budget right now.  So, when I looking through my fridge and cupboards I came across a can of white tuna, almonds, pears and I thought what can I make with a WOW factor, without feeling like I am compromising my taste buds???  This recipe may look like it took a while, however the prep time was about 10 minutes.


T's Tuna Salad with homemade almond brittle, pan fried pears and peppercorn goat cheese


Step 1:


1/2 cup blanched sliced almonds
small piece fresh ginger grates
1/2 teaspoon tamari soy sauce
1-2 tablespoons maple syrup

I started by roasting almonds in a frying pan with grated fresh ginger, after they started to brown i added some tamari soya sauce and maple syrup.  Place in a bowl to cool.


Step 2:


2 whole pears skinned and cored, then sliced 
1/2 teaspoon cinnamon
1/4 cup white wine


In a frying pan on low heat add pears, cinnamon and white wine.  Allow to soften and simmer.  set aside to cool


Step 3:

1 can of tuna (I used white) drained really well
1 tablespoon mayo


mix together


Step 4:


baby spinach
carrots sliced
celery chopped
peppercorn goat cheese crumbled


Step 5:


Mix together all but almonds.  Serve and top with almonds.  See salad dressing below




Salad dressing


olive oil
balsamic vinegar
splash of soya sauce
1 tablespoon dijon mustard
1 tablespoon maple syrup
pepper to taste

I do 2/3 (ish) oil to 1/3 vinegar.  I add ingredients than add more of this or that depending on how it tastes together.  Cooking is an experiment.  

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

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.

Dinner March 1st

So tonight on the menu, pasta with lamb skewers

I fried three slices of bacon, until cooked, then removed from pan.  I removed excess fat and fried cremini mushrooms until golden brown, I added pink and purple carrots, onions and garlic and continued to fry.  I waited till the onions were fried, then added red peppers and chick peas, 3 tablespoons tamari soy sauce, and 1/2 cup white wine and 2 tablespoons or goat cheese, and pepper.  Meanwhile I had pasta boiling.  I added the kale and pasta into fry pan, mixed and served.  With crumbled bacon and Parmesan cheese.