Baby Spinach Salad With Oranges and Caramelized Fennel

To make this salad really pop, serve wth a perfectly chilled Pinot Grigio. It is delightful and fresh. This will serve 8 as a side salad or 4 for an entree. Add warm rolls with sweet butter and it is a perfect dish for our summer days ahead.

 

  • 2 fennel bulbs, trimmed and each one cut into 12 wedges with a tiny bit of core attached
  • 6 fresh thyme sprigs
  • 6 tbsp. good quality olive oil, divided
  • 1 tbsp. grainy mustard
  • 4 oranges, all peel and pith removed and sliced into thin circles
  • 2x 6 oz. pkgs. baby spinach

Preheat oven to 400 degrees. Combine the fennel, thyme and 4 tbsp of the oil in a bowl and toss to coat.  Arrange the fennel on a parchment line cookie sheet and season with salt and pepper. Roast until it becomes tender and brown (about 40 minutes). Discard the thyme. Remove from the oven and cool down to room temperature.

Whisk together the vinegar, mustard and remaining oil. Add the fennel, orange slices and spinach. Toss to coat.

Plate the salad or transfer to a large shallow serving dish and allow each to help themselves.

I hope you all realize just how healthy I am trying to be…..just for you…not!

 

 

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Jamaican Trout

Trout will stand up to the flavours of jerk seasoning. So will a good salmon and it is fast and easy to make, should unexpected company appear at the door. This will serve 4.

 

  • 1 tbsp.coconut oil
  • 1 tbsp. lime juice
  • 1 jalapeno pepper, seeded and minced
  • 1 garlic clove, minced
  • 1 tsp. dried thyme
  • 1 tsp. ground allspice
  • 1/4 tsp. each of ginger, black pepper and sugar
  • pinch of cinnamon and nutmeg
  • 4 x 6 oz. trout fillets

In a bowl stir all the spices up to the trout fillets in a bowl with the oil. Brush on the flesh side of the trout.

Arrange, skin side down on a parchment lined cookie sheet and broil about 8 inches  from the heat, until it flakes easily (about 8-10 minutes).

Serve with brown rice, a crisp salad, glass of Pinot Gris and, of course, an oxygen mask if this becomes too hot. Test first….and, yes, I am kidding

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Potato Tart With Smoked Trout

This is way too cool…You will definitely have a hit on your hands with this one. Summer evening patio get-together….okay, make it a light lunch by adding a salad. This is to die for.

 

  • 6 tbsp. butter
  • 2 medium russet potatoes
  • 3 tbsp. cream cheese
  • 3 tbsp. sour cream (not light)
  • 6 oz. smoked trout, slices
  • lemon/lime wedges

Melt the butter in a sauepan over low heat. Remove from the heat and let the solids sink to the bottom. Now cool down. Skim off the foam. Carefully pour off the clarified butter, discarding the solids.

Preheat oven to 400 degrees. Slice the potatoes a little less than 1/8 inch thick and  lay on a paper towel. Heat the oven proof skillet, add 2 tbsp. clarified butter and swirl to coat the bottom. Arrange some of the potatoes in a concentric circle. Season with cracked pepper and repeat  the potatoes to form 2 more layers. Now pour 3 tbsp. of the clarified butter down the sides of the skillet, allowing it to seep under the potatoes.

This is where the fun begins. Brush the underside of a medium heavy skillet with clarified butter and set over the potatoes (to make a cover). Reduce the heat to medium and cook until crisp and golden in colour (ab out 6 minute).

Flip the potatoes using 2 metal spatulas. Cover with the skillet. Cook a further 4 minutes. Remove the top skillet and bake in the oven for about 8 minutes to crisp the  underside. Transfer to a rack to cool for 10 minutes.

Beat the sour cream and cream cheese until smooth and fluffy and spread over the potatoes. Top with the smoked trout slices and cut into wedges. Serve with lime or lemon wedges.

You will find that next time, simply double the recipe as there won’t be any leftovers.

Remember to repeat the mantra “damn I can do this” and know you did a super job.

Yum!

 

 

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Kale and Toasted Pine Nuts

Kale has become the new “hot” food to consume and this might be a great way to ‘try it out’ if  you have not tasted it OR did not care for the way it was prepared for you. The amount of Kale will cook down so don’t be scared.

  • 4 bunches of kale
  • 1/4 cup coconut oil
  • 1 red onion, peeled and chopped
  • 2 garlic cloves, minced
  • scant 1/2 cup pine nuts, toasted

 

Fold each leaf in half, cut stem away from the crease. Tear the leaves coarsely.

Heat the oil in a large pot. Add the onion and garlic. Saute until onion is soft (about 6 minutes). Add half the kale, packing slightly until it wilts. Add the remaining kale and half of the pine nuts, Toss until the kale is tender and still a bright green.

Transfer to a bowl and sprinkle the remaining pine nuts over.

Now, was I right? Tastes pretty good? You betcha!

 

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Guiness, Beef and Cabbage Stir Fry

This is a fabulous middle-of-the-week dinner in approximately 30 minutes from start to plating. It is tasty and is a spin on the Irish Stew we all probably grew up on. I know we did in our family.

 

  • 1 can Guiness Beer
  • 2-3 tbsp. honey
  • 2 tbsp. tomato paste
  • 1 tbsp. dry mustard
  • 8 x 1 inch wedges of green cabbage (cored, outer leaves removed)
  • 1 cup peeled carrots, cut in 1 inch pieces (baby carrots are best)
  • 2 tbsp. coconut oil (looks like lard in a jar)
  • 1 lb. top sirloin steak, cut in 1 inch pieces
  • 1 small onion, peeled and thinly sliced
  • 1 tbsp. flour

In a bowl, whisk together the beer, honey, tomato paste, mustard and a pinch of salt and cracked black pepper.

Place cabbage and carrots in a 2 quart baking dish and 2 tbsp. water. Microwave, covered on high for 9-10 minutes until tender-crisp, stir once and set aside, keeping it warm.

In a large skillet add the coconut oil and when melted, add the beef. Cook, stirring often for about 4 minutes until just slightly pink in the center. Remove from the skillet and keep warm.

Add the onion to the skillet and cook for 5 minutes  until really tender. Pour the beer mixture into the skillet. In a small bowl add the flour and 2 tbsp. of water, mixing well. Add to the onion /beer mixture, and cook for 3 minutes.

Return the beef to the skillet, add the cabbage and arrots, cooking until it becomes bubbly. This should only take about 2 2 1/2 minutes.

All this needs is a slice (or two) of good old-fashioned soda bread and, of course, another Guiness…..for  you.

 

*Note: Coconut oil does not make foods taste like coconuts.

 

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Breakfast Parfait With Homemade Granola

A friend of ours makes her own granola by the bucketful each week and with that in mind, here is my version of granola and then using it in a parfait for breakfast…either for you and yours or visiting company. You have to be careful though, if you make these meals too tasty, they may never leave.

 

  • 1 1/2 cups rolled oats (not instant)
  • 1/4 cup sesame seeds
  • 1/4 cup pecans, chopped coarsely
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds (no outer shell)
  • 1/4 cup salted cashews
  • 1/4 cup pistachios
  • 3/4 cup maple syrup
  • 1/4 cup dried cranberries
  • 1/4 cup dried blueberries
  • 1/4 cup dried mango or papaya
  • 1 container either vanilla yogurt or flavour of your choice
  • A few fresh berries for garnish

Preheat oven to 175 degrees. Combine all the ingredients up to the dried fruit and mix well. Spread out on a large parchment lined baking sheet.

Bake 25 minutes, stirring every 5-7 minutes to ensure even browning and crunchiness. Remove from the oven and add the dried fruit. Cool to room temperature and store in airtight container.

Now for the fun…in decorative glasses (wine glasses are great), add a couple of spoonfuls of yogurt and a layer of granola, then repeat layers three or four times, finishing with yogurt. Top with a fanned strawberry or a couple of blackberries.

Wow….easy, healthy and super tasty. All that is needed now is a cup of freshly brewed coffee. Our parfaits were a favourite when we had our Bed and Breakfst.

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Hot Dogs With Pineapple And Bacon

I know I am not the only person on this planet that loves, yes I said LOVES, hotdogs. Here is a little different way to prepare them.

This will take about 6-7 minutes to make up and you can make a 6 of them.

 

  • 3/4 cup diced fresh pineapple (eyes removed and cored)
  • 1 tbsp. butter
  • 2 tbsp. maple syrup
  • 6 bacon slices, cooked crisp and crumbled
  • 6 hot dogs, halved lengthwise
  • 6 slices havarti jalapeno cheese, halved
  • 6 hot dog rolls, sliced open along the top, not the side.

In a frypan, saute the pineapple in butter until starting to turn a light brown;  add the maple syrup and cook for a further 2 minutes.

Grill the hotdogs for a minute on each side and keep warm.

Place the cheese slices along the bun and warm until the cheese begins to melt, and then add the hot dog, and top with the pineapple and crumbled bacon. OMG! This is soooo tasty.

 

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Lentil Salad With Peaches And Pistachios

Always looking for new ways to impress for the summer meals on the deck?  The flavours in this salad will amaze you ….and remember, damn you did it. This will serve 4.

 

  • 1 can lentils, rinsed well and drained
  • 3 tbsp. chopped flat leaf parsley
  • 2 tsp. Dijon mustard
  • 4 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 head red leaf lettuce
  • 2 cups cherry tomatoes, halved
  • 2 peaches, skin removed and sliced thin
  • 1 small container feta cheese, crumbled
  • 3/4 cup toasted pistachios, chopped coarsely
  • 2 tbsp. honey
  • sufficient amount of fig balsamic vinegar

In a bowl combine the lentils, parsley, mustard, oil, vinegar. Mix well and refrigerate, covered.

Arrange the lettuce leaves (if really large, break down so it is easy to consume), scatter the peach slices and the tomatoes at random.  Top with the lentil mixture and sprinkle with the nuts. Drizzle the honey and fig balsamic vinegar over the salad.

Yummy!

 

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Ricotta Pancakes With Yummy Apples

This yummy breakfast will make everyone happy-happy-happy. It is made with ricotta cheese and therefore, rather light

 

  • 1  2/3 cups ricotta cheese
  • 3 egg yolks
  • 3/4 cup whole milk
  • 2/3 cup flour (sifted)
  • 1  1/2 tsp. baking powder (sifted)
  • pinch of salt
  • 3 egg whites
  • enough butter for pan

In a bowl combine the ricotta, egg yolks and milk.  Add the flour, baking powder and salt and mix well.

In another bowl beat the egg whites until they form soft peaks. Gently fold into the ricotta batter.

In a skillet melt butter and add 3 tbsp. of the batter. Cook until golden on each side. Repeat until all batter is used up. Keep warm.

 

Caramelized Apples

 

4 medium granny smith apples, unpeeled and sliced thinly

1/2 freshly squeezed lime juice

1  1/2 cups icing sugar (sifted)

3 tbsp. whipping cream

 

In a bowl toss the apples and lime juice. In a small saucepan, cook the sugar until caramelized and golden in colour. Add the apples and cook for 3 minutes. Stir in the cream and simmer gently for 10 minutes. Remove from the heat and let cool to room temperature.

Top the pancakes with the apples amd serve immediately.

I told you they were yummy.

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Tips For Hosting Responsibly

 

It’s the start of summer  and the gang is coming over for the usual party. There are a few tips that you should read and consider….seriously! If you don’t and someone leaves your party and gets involved in an accident…you could and probably would be considered the guilty party.

To begin with, you should have the plans made, menu planned, drinks or wine attended to. Do consider not drinking or drinking a little. You should have a clear head in case a situation arises.

Provide food and make sure it is high in protein and high starch such as cheese and crackers. Try to avoid truly sweet items or highly salty and/or greasy items. These tend to make people thirsty and thefore, they will drink more….faster. Mix things up, and all will be enjoyed.

Have on hand pop, chilled water and juice  on hand for any designated drivers.  You could also make mocktails – then no one is looking left out.

Always measure your drinks. Use a jigger and refrain from free-pouring. Do not serve doubles and offer non-alcoholic alternatives between drinks.

About an hour before the party closes, offer tea, coffee  and a sandwich, perhaps. Stop serving alcohol. If a guest has over-indulged, be a friend, and take his car keys from him. He/she will thank you in the morning.  If he won’t give them to you, call a cab or arrange for someone to take him home.

Have fun and happy summer.

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Lime Bites – Biscotti Style

You are getting ready for the company coming (translate: New Year’s Eve Party) and you need a simple dessert. This,  my friend, is the one.  It is delectable and has the same irrestible crunch of the store-bought variety…..only better.

 

  • 1  1/4 cups flour
  • 1  1/4 cups fine cornmeal (not corn flour)
  • 1/2 tsp. baking powder
  • 1/2 coarse salt
  • 3/4 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1  1/2 cups sweetened coconut
  • 2 tbsp. grated lime zest
  • 12 oz. bittersweet chocolate, finely chopped
  • Sanding Sugar  (by CK Products)

Preheat oven to 350 degrees. Whisk together the dry ingredients and set aside.

Beat the butter in electric mixer until smooth. Add the sugar and beat until really fluffy. This should take 3-4 minutes….seriously!

Beat the eggs one at a time, and slowly add the flour mixture and beat until combined. Add the coconut, zest and 6 oz. of the chocolate until evenly distributed.

Drop very generous tsp. of dough, spaced 1 inch apart , on parchment lined cookie sheets. Bake 18-21 minutes, rotating pan halfway through baking time and let cool on racks.

In a bowl over simmering water, melt the chocolate, stirring to ensure it has melted and is smooth. Remove from the heat and dip the bottom of the cookies in the chocolate, making sure  to scrape the excess off . Set back on the parchment lined cookie sheets and refrigerate until totally set  (about 30 minutes).

Yum…you will never buy that rock hard stuff from the store again….EVER!

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Ricotta and Jam Blintzes

These are fabulous desserts. Mind you, they can also be savoury. We choose the sweeter version and can be added to the Buffet Brunch for New Year’s.

 

  • 1 cup flour
  • 1/8 cinnamon
  • pinch of salt
  • 1  2/3 cups milk
  • 3 large eggs
  • 1 x 400g container of Ricotta
  • 3 tbsp. unsalted butter
  • 1 cup fruit jam ( homemade is best) – peach, fig or berry of your choice
  • 2 cups fresh fruit salad
  • 4 tbsp. honey

 

In a bowl sift together the flour, cinnamon and salt.

In another bowl beat the milk and eggs for 2 minutes and add the dry ingredients, mixing until smooth.

In a small bowl, melt 1 tbsp. butter in the microwave, add to the batter and mix well. Cover and place in the refrigerator for 55-60 minutes.

In a frypan, melt half of the remaining butter and when hot, add 1/4 cup of the batter and swirl to coat the bottom of the pan (like a crepe). Cook 1 minute until golden and flip over and cook for only 10 seconds more. Remove from the pan and repeat with the remaining batter, adding butter as needed.

In another bowl, mix together the ricotta and jam. Fill each blintz with 1/4 cup of the filling and fold in the sides and place seam down on a dessert plate.

Serve 2 per person and top with 1/2 cup of fruit salad. Drizzle with honey.

This recipe will make 4 servings.

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