Vegetarian Spaghetti with a Moroccan Flare

Vegetarian Spaghetti with a Moroccan Flare

-1/2 cup black lentils
-1 cup vegetable broth
-1 cup red onions diced
-1 cup eggplant sliced
-1 tablespoon ras el hanout (Moroccan spice mixture)
-1 teaspoon chili powder
-2 tablespoons olive oil
-16 oz can of diced tomatoes with herbs
-salt and pepper to taste

-in a pot bring lentils and broth to a boil, then reduce heat and simmer for 20 minutes.  In a frying pan add the olive oil and start to cook the onion and eggplant till eggplant is browned and onions clear.  Add the spices continue to simmer for a few minutes.  Add the lentils and the can of tomatoes and simmer for 30 minutes and serve over spaghetti noodles

Raw Beet and Pear Salad

Raw Beet and Pear Salad

-2 beets, peeled and grated
-1 pear, peeled and grated
-juice of 2 limes
-1 tablespoon Dijon mustard
-3 tablespoons olive oil
-salt and pepper

-peel the beet and grate place in a bowl, peel the pear remove core and grate as well.  In a mixing bowl add the mustard, lime juice, olive oil and salad and pepper.  Mix the beets and pears with the salad dressing.

Sweet Potato, Zucchini and Apple Slaw

This salad is quick and easy.  It had the sweetness from the sweet potato and the apple, the spiciness from the onion, the crunch from the red pepper and celery.  The freshness from the lime.

Sweet Potato, Zucchini and Apple Slaw

-1 cup grated raw sweet potato
-1 cup grated zucchini
-1 red delicious apple grated
-1/4 cup grated red onion
-1 rib of celery finely chopped
-1/4 cup red pepper chopped
-2 teaspoons apple cider vinegar
-2 tablespoons raisins optional
-3 tablespoons high quality extra virgin olive oil
-the juice of 1 lime
-salt and pepper

-Mix all the ingredients together in a bowl.  Stir well and serve.  The salad does need a touch of salt, so make sure you add some even

Candied Pecans, Pomegranate Salad with a Fig Salad Dressing

This salad was incredible and fairly easy.  Although it may sound complicated, it really isn't.  Worth every minute of time and care.  The taste combinations are incredible.  I made this for my Dad's 69th birthday.

How to Candy Pecans (I asked my brother in law how to do this...he is a chef)

-1 cup of sugar
-pecans (i used 1 cup)

-in a pot on high heat place sugar, stir frequently it will turn into a liquid, as soon as this does throw in the pecans.  This is incredible hot...do not touch (trust me).  Then place pecans on a cookie tray with parchment paper, spread them out and bake in oven for 5 minutes at 350.

Variations that I have done:  added cinnamon or freshly grated ginger


Fig Salad dressing

2/3 cup high quality EVOO
4 tablespoons apple cider vinegar
juice of half a lime
juice of 1/4 orange
1 heaping tablespoon Dijon mustard
3-4 fresh figs (pulp)
1 tablespoon maple syrup
a pinch of salt
pepper to taste

Mix together.  Let sit for a few hours.

The Salad

-Baby spinach and Baby arugula
-baked pears
-pomegranate seeds
-1 avocado (lime juice squeezed on it)
-1 small red onion
-candied pecans

-bake pears in oven at 350 for 15 minutes.  Set aside to cool.  Mix together ingredients and serve.

Baked Pear, Fresh Fig, Roasted Almond and Arugula Salad

Baked Pear, Fresh Fig, Roasted Almond and Arugula Salad
serves 4 to 6

-1/2 cup blanched, sliced almonds
-2-3 pears, cut in half and cored
-cinnamon
-ground ginger
-arugula
-fresh figs, washed and sliced in half

Salad Dressing

-2 tablespoons grainy Dijon Mustard
-2/3 cup extra virgin olive oil
-1/4 cup apple cider vinegar
-1-2 tablespoon maple syrup
-juice of half a lime
-pinch of salt
-fresh pepper

Cut and core pears, in a baking dish place the pears and sprinkle with ginger and cinnamon.  Bake in oven at 350 unit soft.  You can add a small amount of butter on the pears if you wish.  (about 20 minutes).  In a frying pan gently roast the almonds on medium low heat, Stir frequently.  I do this with no oil, there is enough oil in almonds.  Place arugula in a bowl, add almonds, figs and place the baked pear on top.  Make the salad dressing by mixing the ingredients and taste, if to tart add a little more olive oil, or maple syrup.

Green Pea Soup with Ham

I am having trouble with my children eating food.  This was an attempt at getting them to try new things.  It is sweet and salty.  Delicious and easy to make.  I also used left overs, ham the night before.  I am also working on my photography, thanks for everyone's suggestions and support.

Green Pea Soup with Ham

-1 tablespoon extra virgin olive oil
-1 large onion
-1 cup sliced carrots
-3 cloves garlic
-1 bay leaf
-900ml of broth (I used vegetable broth)
-3 cups frozen peas
-pepper
-ham

In a large pot sauté onions of medium-low heat until soft, about 15 minutes.  Add the broth, carrots bay leaf and garlic.  This soup is puréed so chopping garlic isn't necessary.  Allow to cook until carrots are soft.  Heat the ham slightly in the oven.  Ad the peas can cook soup for another 15 minutes then purée, top with ham and fresh pepper.

Quick and Easy Chicken Pasta Dinner

My daughter was sick and I had very little in the house, I usually shop when the kids are at school.  So, this is a quick easy meal with items most people would have in the house.

Quick and Easy Chicken Pasta Dinner

-2 chicken breasts
-1 can of tomatoes
-1 tablespoon olive oil
-1 carrot, peel sliced and coined
-1 onion
-1 yellow pepper, chopped
-1 red pepper, chopped
-1 clove of garlic
-1 teaspoon parsley flakes
-1/2 teaspoon chili powder
-1 teaspoon italian seasoning
-salt and pepper
-rotini noodles

-in a large sauce pan add olive oil, onion, carrots, garlic and peppers.  Cook until onions transparent.  Pepper should be soft as well.  Add the can of tomatoes, spices, and salt and pepper and allow to simmer for 30 minutes.  In a frying pan on medium heat cook chicken in olive oil and brown on either side.  Slice the chicken and place in tomato sauce.  Allow to cook together for 20 minutes.  Serve over rotini noodles.