Spicy black bean dip

Spicy Black bean dip

-1.5 cups black bean soaked over night (cook according to the directions on package) or 2 cans of     black beans boiled for 10 minutes
-1 tablespoon chili powder
-1 teaspoon cumin
-1/2 teaspoon cayenne pepper
-salt and pepper
-2 onions
-2 scallions
-2 cloves of garlic
-1/3 cup of red wine
-1 tablespoon tamari (soya sauce)
-2 tablespoon olive oil
-1 cup of water or beef/veggie broth
-juice of 1 lime

-cook black beans (1-2 hours depending on if soaked overnight).  In a frying pan add the spices on medium heat.  Allow the spices to heat up and it enhances the flavour, cook for about 5 minutes.  Spices should be hot and a little steam rising.  Place in a bowl to cool.  Add olive oil to frying pan and add the onions, scallions, garlic and allow them to cook until soft, add the red wine and tamari and allow them to further cook, about 10 minutes on low heat to have fluid to reduce.  Add the beans, spices, water/broth and the juice of the lime.  Allow to simmer together for about 20 minutes.  Add salt and pepper.  Blend or mash and serve.  You can top with salsa, avocados, cheese, sour cream.  Serve with corn chips, pitas or veggies.

(not the best picture, but the dip is tasty)

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.

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.

Ginger Sesame Lotus Root with Udon Noodles

I was macrobiotic (vegetarian) for several years and lotus root was my favourite.  It has the texture (Crunch) of water chestnuts and a unique and delicious flavour.  Add extra ginger is you wish.

Ginger Sesame Lotus Root with Udon Noodles

2 tablespoons sesame oil
3 medium sized lotus root
1 onion chopped
1 1 x 1 inch piece of ginger chopped or grated
2 tablespoons tamari (soya sauce)
water to cover the louts root

sesame seeds to top
udon noodles


In a frying pan on medium heat add the oil, onion and lotus root, cook each side until browned.  Then add the ginger and stir for a few minutes.  Add the tamari and water until root is covered and allow to cook down until it has a thick fluid.  Add the Udon noodles (I bought the quick stir fry ones) and mix well.  Allow to cook for another few minutes and top with roasted sesame seeds.

Miso Rum Salmon

Miso Rum Salmon

-1 tablespoon sesame oil
-2 tablespoons red miso paste
-1 teaspoon tamari (soya sauce)
-1 tablespoon brown sugar
-1 oz dark rum
-the juice and zest of a lemon
-pepper
- green onions chopped

-I used a 1.5 pound piece of salmon.  I mixed the above ingredients together and poured on fish letting it marinate for 20 minutes.  I baked at 420 for 10 minutes.  Top with roasted sesame seeds or almonds.

Sweet Potato Soup with Chicken and Pineapple

Sweet Potato Soup with Chicken and Pineapple

-3 sweet potatoes chopped

-1 medium onion

-3 chicken breasts cut into chunks

-3 tablespoons chili powder or fresh chili peppers chopped (2-3)

-3 tablespoons yellow thai curry

-1 tablespoon cumin

-4 cups of veggie/chicken broth

-4-5 lime leaves

-lemon grass chopped (about 2 tablespoons)

-coconut milk

-1/2 a fresh pineapple chopped into chunks

-3 tablespoons soya sauce or tamari

-lime juice (squeeze as serving)

-top with cilantro

-in a large pot (I use my dutch oven) on medium heat add chicken and onions.  When the chicken is cooked add sweet potatoes, allow to cook until soft.  Add broth, spices, and allow to cook until sweet potatoes are soft and break easily.  Then add coconut milk, pineapple and soya sauce.  Allow to cook.  Taste and add more spices depending on your own taste.  I simmered on low for about 3-4 hours, it was a chilly day in Toronto.

Asparagus with Onions and Portabello mushrooms

So tonight asparagus is not for the onion hater....

 I cut up 1 white onion and pan fried until clear I added to large Portabello mushrooms chopped, when cooked I caramelized mixture by adding red wine, tamari soya sauce and allowed to cook for a while.  I placed asparagus in oven at 350 for 10 minutes with a little olive oil, and stirred it a few times.  After cooking I removed from oven and placed onion mixture over the asparagus

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.

Yellow Thai Curried Chicken with coconut milk

So tonight, I am not actually doing the cooking, I have a friend who is cooking with me.  I helped with some prep work.  It is nice to have a break from the kitchen


Yellow Thai Curried Chicken with Coconut Milk


1 bay leave
1 cinnamon stick
2 tablespoons yellow curry
1 chili pepper chopped
3 shallots
3 cloves of garlic
2 tablespoons of minced ginger
1/2 cup chicken broth
3 chicken breasts chopped (you can use thighs or drumsticks)
1 can of coconut milk
4 potatoes
2 medium sized tomatoes
1/4 cup of cilantro
2 tablespoon fish sauce or tamari


In a frying pan dry fry the spices on medium-high heat.  Add the chili pepper, shallots, garlic, and ginger, for 1 minute stirring constantly then add chicken and potatoes.  Stir for a few minutes.  Add the chicken broth and the can of coconut milk.  Bring to a boil, then reduce to a simmer until potatoes and chicken cooked.  Add the tomatoes about 10 minutes before cooked.  serve over rice or noodles and top with fresh chopped cilantro.

 Bring to a boil

Add tomatoes at end, and cook for about 10 minutes

Fresh Cilantro