This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.
- 1 tbsp. coconut oil
- 3 eggs, well beaten
- 1 small onion, peeled and chopped
- 1 leek (white and light green parts only) and sliced thin
- 1/2 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. chili paste
- 8 oz. boneless skinless chicken thighs, cubed
- 8 oz. medium shrimp, peeled and deveined
- 4 cups cooked rice
- 3 tbsp. soy sauce
- 3 tbsp. honey
- 2 tsp. vinegar
- pinch of salt
- 3 cups spinach leaves, chopped coarsely.
Whew! here we go…
In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.
Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.
Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.
Now stir in the rice, remaining ingredients and toss to coat. Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.
OMG! This is a dish to remember.
Lime Delight Cheesecake
These are two things I really love….limes and cheesecake. This is soooo smooth and delicious you won’t believe that it is light in the calorie department, but it is. You can actually have two slices at one time, if you want to.
- 16 graham wafers, broken
- 2 tbsp. sugar
- 1/4 cup unsalted butter
- 2 tsp. lime zest
- 1 cup 2% cottage cheese
- 1 pkg. regular cream cheese
- 2 pkg. light cream cheese
- 1/2 cup 2% Greek Yogurt
- 3/4 cup sugar
- 1 tbsp. lime zest
- 3 tbsp. lime juice
- 1 tsp. vanilla
- 3 large eggs
- 1/2 cup whipping cream
- 2 tbsp. icing sugar
- 1/4 cup 2% plain Greek Yogurt
- 4 limes
- 1 cup granulated sugar
Candied Lime Zest
Use a vegetable peeler and peel strips off the limes, without the pith, from end to end. Cut lengthwise into 1/2 inch strips. In a skillet, bring 2 cups of water to the boil and boil the strips for 1 minute. Drain and set the strips aside.
In the same skillet, bring 1 cup water and sugar to the boil and boil for 2 minutes. Add the lime strips and reduce the heat. Cook until they become transluscent (10 minutes). Drain, discarding the syrup. Place the strips on a rack over waxed paper and let dry (12 hours).
Graham Crust
Grease the bottom of a 9 inch springform pan . Line the sides with parchment paper. Center the pan on a large square of tin foil and press the foil up the side of the pan.
Process the graham crackers with the sugar to make a cup of fine crumbs. Add the butter and lime zest and pulse until just moistened. Press over the base of the prepared pan and bake in a 325 degree oven for 15 minutes. Remove from the oven and let cool down.
Filling
Drain the cottage cheese over a bowl for 30 minutes and shake to remove any excess liquid.
In a processor, whirl the cottage cheese until paste consistency. Add the cream cheeses and yogurt and process until smooth for about 2 minutes. Scrape down the bowl often. Add the sugar, lime zest and juice, and vanilla processing until well combined. Add the eggs, one at a time, pulsing after each one. Spread this now over the crumb base and smooth the top with an off-set spatula.
Set the pan inside a larger pan. Set on the oven shelf and add anough hot waterto come up 1 inch on the side of the smaller pan.( Doing it this way avoids spilling of water or getting burned.)
Bake in a 300 degree oven until the shine has disappeared and the edge is set (the center still jiggle slightly). This should take 1 1/2 hours.
Turn off the oven and leave the door open. Let cake stand in a warm oven for about 1 hour. Remove from the water and transfer to a rack. Remove the tin foil and let cool completely. Cover and refrigerate for about 4 hours.
Topping
Whip the cream with the sugar and fold in the yogurt. Spread over the top of the cake and refrigerate for 1 hour. Remove the side of the pan and arrange the candied lime zest around the outer edge of the cheesecake.
This, my friends, will take you over the top in the dessert department.
Dried Fruit-Pistachio Granola
I always hear my neighbor say she makes her own granola every week. This is one that is tasty, healthy and great one to carry while exercising, walking to work or just plain, old fashioned snacking. Make it on the weekend and you will be good for the week.
- 3 cups rolled oats – not quick cooking
- 1 cup shelled pistachios
- 1/4 cup unsalted butter, cut in pieces
- 1/3 cup liquid honey
- 1 tsp. ground cardamom
- 1 cup dried apricots, peaches, cherries, papaya, (basically whatever you like)
Preheat oven to 300 degrees. In a large bowl, combine the oats and pistachios.
In a small saucepan combine the butter, honey and cardamom over a medium heat and cook until the butter has melted. Stir it once in a while. This should take about 2 minutes.
Pour the butter mixture over the oats and nuts and toss until all are completely coated.
Transfer to a parchment lined cookie sheet and spread out in an even layer. Bake until the oats are golden (about 35 minutes) and all smells great in your kitchen. Stir this up every 10 minutes. Remove from the oven and let cool on a wire rack for about 20 minutes. Stir in the fruit.
Store in an airtight container for up to 3 weeks……hahahaha. It won’t last that long. Change up the nuts used every time you make this. Add coconut if you like. Just make it your own.
Butterscotch Cream Martini
It is a funny thing for us, when your company from another Province does not drink either wine or beer. So….back to making martinis. It has been awhile but I wanted to change it from one I made her the day before. I did not know just how really good it was going to be.
Oh yeah…..it is good.
- 1 shot whipped cream vodka
- 2 shots white chocolate liqueur
- 1 generous shot of butterscotch schnapps
In an ice filled shaker add the ingredients above and shake for 10 seconds. Strain into a martini glass that has butterscotch swirls added.
Serve immediately and watch the reaction. Wow! It is truly yummy.
Peppermint Patty Martini
Yesterday, my niece said she loved martinis, so into my cupboard of things to make one, I thought of this. It isn’t difficult and tasted mighty fine, I might add.
- 1 shot whipped cream vodka
- 2 shots white chocolate liqueur
- 1 shot peppermint schnapps
Mix together in an ice filled shaker and shake for a couple of seconds. Strain into a martini glass and grate some chocolate Brix over the top.
Yummy, to say the least.
Pasta With Grilled Tomato And Corn
I love beefsteak tomatoes and corn on the cob…put them together with pasta and cheese and Wow! you have real flavour explosion. Bersides, it is summer time and this is an awesome meal on a hot day.
- 3/4 lb. of curly pasta
- 1/4 cup olive oil (plus more for grilling)
- 1 1/2 lbs. beefsteak tomatoes, halved
- 3 ears fresh corn on the cob
- 1 cup ricotta cheese
- fresh basil, torn – optional
In a large pot, cook pasta according to pkg. instructions. Drain and return pasta to the pot.
While the pasta is cooking, heat the grill to high, clean and lightly oil. Toss the tomatoes and corn with 2 tbsp. oil and season with salt and pepper. Grill, turning occasionally until charring spots appear and they are tender (about 6-7 minutes). Remove from the grill and let cool slightly.
Chop the tomatoes, cut the corn from the cob; add all of this to the pasta and stir with the remaining 2 tbsp. of oil. Top with the ricotta cheese and a sprinkle of the torn basil (if using).
This can be served warm or just a room temperature. Add a glass of the chilled grape, fresh rolls and who needs anything else?
Colourful Rainbow Vegetable Platter
This is a very pretty platter to present at the table. Arrange each vegetable in their own row and you have a ‘rainbow’ of goodness.
- 1 lb. goldenn beets, peeled
- 8 cups of spinach, divided
- 3 cups shredded red cabbage
- 1 can kidney beans, rinsed
- 2 red peppers, sliced
- 3 large carrots, shredded
- 6 hard boiled eggs, chopped
- 1 large cucumber, peeled and sliced
- 1 cup snow peas
- 1 cup oil and vinegar dressing
Heat oven to 400 degrees and wrap the beets in tin foil and seal tightly. Roast 1 hour until tender. Let cool and cut into wedges.
Place 7 cups of the spinach (stems removed) on a large platter. Now, arrange all the remaining veggies as noted above. Serve the oil and vinegar on the table so everyone can apply their own.
It is pretty to look at and delightful to eat, as well as fun for the kids.
Tuna Nicoise Salad Tuscany Style
When in the South of France a couple of years ago, we ate this salad often. It really is delicious and certainly healthy. This will serve 6 people.
- 1 1/2 lbs. new potatoes, quartered
- 1 lb. asparagus OR fresh green beans, trimmed
- 1 cup creamy Caesar dressing, divided
- 1 tbsp. fresh Thyme, chopped
- 2 tsp. lemon zest (freshly grated)
- 12 oz. cooked tuna
- 8 cups baby spring mix lettuce
- 2 cups grape tomatoes
- 1 jar (12 oz.) of marinated artichoke quarters, drained
- 1/2 cup pitted black olives
- 1/2 small red onion, thinly sliced
- pinch of a T scan seasoning blend
- 6 hard boiled eggs, quartered
In a pot of water over high heat, boil the potatoes until fork tender (10 minutes). Add the asparagus or beans during the last 2 minutes. Drain, rinse under cold water until cool.
In a large bowl, combine the dressing, thyme and zest and set aside. Line a platter with the lettuce. In another bowl, toss together the tuna, the remaining 6 ingredients and the potato mixture; add 1/4 cup of dressing and arrange all this over the lettuce. Top with the eggs, and serve with the remaining dressing on the side.
Green Bean and Radish Saute
Who would have thought ‘radish saute’ was something you would love. This is light, fresh in flavour and really easy to put together.
- 1 lb. fresh green beans. trimmed
- 6 radishes, trimmed, sliced thin
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 1 tbsp. sherry vinegar
- 2 tsp. freshly squeezed lime juice
- 3 tbsp. toasted pecans
In a pot of lightly salted, boiling water, cook the beans for about 3 mins until crisp-tender. Drain.
In a skillet on medium heat, saute the garlic and radishes for about 2 minutes. Stir occasionally. The radishes should be crisp tender.
Add the beans and lime juice, and cook for 1 minute until heated through. Season with salt and pepper. Arrange on a platter and sprinkle with the toasted pecans.
Light, fresh and delightful.
Trout Bunwiches With Avocado Aioli
If you need a quick and easy meal on any given weekday, this one is a real winner.
- 1 avocado, halved, pit removed and peeled
- 1/3 cup olive oil
- 2 tbsp. lime juice
- 1 tbsp. mustard
- 2 tsp. sugar
- 4 x 4 oz. trout fillets, bones removed
- 2 tbsp. melted butter
- pinch of salt
- pinch of lemon pepper seasoning
- 4 buns (cheese or onion) split
- 1 small fennel bulb, cored and thinly sliced (2/3 cup)
- 1 orange, peeled, halved and thinly sliced
Avocado Spread
In a blender, combine the avocado, oil, juice, 2 tbsp. water, mustard and sugar. Cover and blend until smooth. Set aside.
Rinse the fish and pat dry. Grill on a rack (sprayed with Pam) directly on medium heat for 3-4 minutes per side. Season with salt and pepper.
Grill buns, cut sides down until lightly toasted.
Serve the fillets on buns and top with the avocado aioli. Add the fennel and orange slices. In a simple description….YUMMY!
Cuban Pork Salad
Summer isn’t alway about the barbecue and beef, although that is not bad thing. Today, however, pork rules.
- 4 pork chops, (loin cut-no bone) 3/4 inch thick
- 2/3 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- pinch of salt and pepper
- 4 slices, fresh pineapple, 1/2 inch thick (cored)
- 2 ears of corn, cooked and corn removed from husks
- 5 oz. assorted baby greens (micro greens are best)
- 1/4 small red onion, julienned
- 1 can of black beans, drained and rinsed
- 3 tbsp. olive oil (use a non-stick spray for the grill please)
- 1 1/2 tbsp. honey
In a small bowl, whisk together the lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup of the mixture and refrigerate.
Place the remaining mixture in a sealable plastic bag and let the pork chops marinate. Refrigerate for 3-4 hours.
Preheat the bbq on medium heat. spray the grill grates. Remove the chops from the bag and do NOT pat dry. Discard the mixture. Grill the chops and pineapple over direct heat, turning once until the pineapple has cooked through and the temperature on the chops has reached 180 degrees. Remove, tent and let sit for about 3-4 minutes.
Place the greens on 4 plates, add the pineapple, black beans, corn and onion. Top with the chops (sliced on the diagonal).
Add the honey and olive oil to the marinage, whisking to incorporate well. Drizzle over the salad.
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Nests Made With Bacon, Eggs And Gouda
One of the nicest things that hits the grocery market are the sandwich loaves sold at Super Store. They have the crusts removed, ready for all the recipes you need them for. Whole Wheat or White – your choice. With that in mind, go for it with this recipe.
- 12 slices fo crustless bread
- 1/3 cup melted butter
- slices of bacon, crisp and chopped
- 6 oz. shredded gouda cheese
- 12 medium eggs
- 2 oz. shredded Swiss cheese
- few drops of hot sauce
- few tbsp. heavy cream
Flatten the bread with a rolling pin. Brush both sides with melted butter and press into 12- 6 oz. ovenproof ramekins or muffin tins.
Place them all on a cookie sheet and bake in a 350 degree oven for 10-12 minutes. Now divide the bacon, and cheese evenly among the dishes.
Mix together the cream and hot sauce and set aside. Crack each egg in a small bowl and carefully slide one egg into each nest. Take tsp. of the cream liquid and pour over each egg. Top with remaining grated cheese.
Bake for about 16-18 minutes until the eggs are done to taste.
Great way to have a “be kind to yourself” kind of breakfast. Fresh fruit, juice and freshly made coffee fills the bill.