Summer Sauceless Pasta Salad

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It’s middle of summer here in Seattle and we are trying to enjoy as much outdoor meals as possible. I made this salad for a barbecue party the other day and it was a hit, so I decided to post the recipe here. I wanted to make a pasta salad that would be substantial enough to please vegetarians and meat eaters alike, but didn’t want that kind of mayonnaise-based pasta salad I often see at barbecue tables. I used fresh ingredients and herbs and seasoned it with a simple but always effective combination of olive oil, balsamic vinegar, salt and pepper. Nothing complicated. The lemon zest is in my opinion what makes this dish taste especially fresh. This salad is better the day it is made and I like to serve it at room temperature. In fact, this salad is never chilled. It is made and served at room temperature.

You can use fresh mushrooms, sautéed and cooled, instead of the jarred ones. The halloumi cheese can be replaced fresh mozzarella or feta cheese.

 

Summer Pasta Salad Recipe:

serves 8

 

You will need:

1 box of rotini (fusilli) pasta

1 teaspoon of salt

1/2 teaspoon of black pepper

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

6 fresh, ripe tomatoes

1 1/2 cup of halloumi cheese, crumbled or diced

1/4 cup of olives, pitted and chopped

4 oz of jarred button mushrooms, larger ones cut in half

1/2 cup of chopped fresh parsley

1/2 cup of chopped fresh basil

1 generous teaspoon of lemon zest

 

Bring a large pot of well salted water to a boil and cook the pasta for 6 to 7 minutes, until al dente. Drain the pasta, season it with half of the salt and pepper and add the olive oil and balsamic vinegar. Mix well and set aside to cool to room temperature.

While the pasta cools, chop the tomatoes and place them in a large serving bowl. Season with remaining salt and pepper. Add the cheese, olives, mushrooms, parsley and basil. Mix well.

When the pasta is at room temperature, transfer it to the serving bowl, add the lemon zest and toss it well with the other ingredients.

Taste and re-season if necessary. Serve at room temperature.

Enjoy it!

Açaí Mousse (mousse de açaí)

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I wrote about açaí before when I shared with you my recipe for Brazilian Açaí Bowl. This time I am sharing a different way to incorporate açaí in your cooking. I use the same frozen pulp as usual(smoothie packs), but this time I made a mousse-like dessert. This is a very light and airy dessert, it has a wonderful texture. The best part for me is that is not too sweet, thanks to the açaí slightly tart flavour. To make it even more health-conscious, I used agave nectar in place of sugar.

You can make this recipe on a bundt pan or jello mold, like on the photo, and serve it by the slice. Another way of serving it is to pour it into a glass bowl (or individual ones) to be scooped out. Hope you enjoy it!

Açaí Mousse Recipe:

makes one 8 inch pan, enough for 10 slices

You will need:

1 package (0.25 oz) of unflavored gelatin

10.5 oz (300 g) of frozen açaí pulp, thawed

2 egg whites at room temperature

4 ½ tablespoons of agave nectar

8 oz (250 ml) of whipping cream, chilled

1 teaspoon of vanilla extract

Dissolve the gelatin in ½ cup of boiling water.

In a small saucepan, bring the açaí pulp to a boil and let it reduce for 5 minutes. The pulp with thicken slightly.

In a large bowl, mix the açaí pulp with the gelatin. Set aside.

Beat the egg whites until soft peaks form. Continue to beat while slowly drizzling the agave nectar. Stop beating when you have a stiff meringue (beaters hold stiff peaks). Fold the egg whites into the açaí gelatin.

In a separate bowl, beat the cream and vanilla until you reach whipped cream consistency. Mix the whipped cream with the mousse until there are no streaks of white in the mousse.

Spray an 8 inch round cake pan or a bundt pan with cooking spray and transfer mousse to it. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, dip the bottom of the pan in hot water and unmold it over a plate.

Vegetarian Baked Kibbeh (quibe vegetariano de forno)

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Kibbeh is one of many middle-eastern foods Brazilians love. It is normally made with ground beef (and bulgur) and it can be baked like a pie or shaped into fritters and deep-fried. I love making this vegetarian version of  baked kibbeh. Instead of meat, I use potatoes  to bind the pie and ricotta cheese to keep it moist. There are numerous variations of kibbeh found in Brazil, you can make a cheese filling, you can make it with sweet potatoes, there is even fish kibbeh, if you want to be really unconventional. To me, there are two flavours that I need to taste on a kibbeh: limes and mint. The combination of  white and black pepper and cinnamon completes this dish. The kibbeh tastes even better with a squeeze of fresh lime .

 

 

 

Vegetarian Baked Kibbeh Recipe:

makes 1 9x13 inch pie

You will need:

500 grams of bulgur wheat

500 grams of potatoes, peeled

1/2 cup of fresh mint, chopped

3 green onions, chopped

1 onion, shredded (use the large wholes of a box grater)

1 cup of ricotta cheese

1 teaspoon of ground white pepper

1 teaspoon of ground black pepper

1 teaspoon of ground cinnamon

1 tablespoon of kosher salt

lime wedges, to serve

 

Soak the bulgur in cold water for 1 hour.

While the bulgur is soaking, bring a large pot of water to a boil and cook the potatoes until tender. Drain, let cool and mash the potatoes. Set aside.

Preheat oven to 350 degrees.

Drain the bulgur and squeeze it with your hands to remove any excess water.

In a large bowl, combine the mashed potatoes, the bulgur and all the other ingredients. Mix well.

Coat a 9 x 10 inch baking dish with oil or butter. Spread the mixture in the prepared baking dish and smooth the top. If you like to, make a diamond shape pattern by crossing the top a toothpick.

 

Bake until set and golden, about 45 minutes.

Let it cool before cutting into slices. Serve with a squeeze of fresh lime.

 

Vegetarian Pho

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Six years ago I didn't know what Vietnamese food was.  I had never seen any Vietnamese restaurant in Brazil or anywhere else.  Andrew was the one who introduced me to this cuisine, and now we both enjoy going out for Pho and salad rolls. Since  not many Vietnamese restaurants serve vegetarian pho soup, I decided to make my own broth at home. It was easier than I thought. If you ever did a vegetable broth, than you can make veggie pho. Everything goes in a large pot for boiling, then strained and served over rice noodles and your favourite pho fixings.

Bonus points for this recipe for filling the house with wonderful aromas of anise, cinnamon and cloves.

 

Vegetarian Pho Recipe:

serves 4

You will need:

 

For the broth:

1 onion, peeled and halved

1 large piece of ginger

2 cups vegetable broth

1 1/2 quarts water

2 small leeks, well washed

5  star anise

1 cinnamon stick

10 whole cloves

1 tbs coriander seeds

1/2 teaspoon sugar (or to taste)

1/2 tablespoon of soy sauce (or to taste)

2 tablespoons of salt (or to taste)

 

For assembling the soup:

1 package of banh pho (rice noodles)

4 oz of canned straw or button mushrooms

8 oz of fried tofu pieces

1 tablespoon of canola oil

4 oz of fresh shitake mushrooms, sauteed in oil

1/4 cup of cilantro leaves, chopped

 

Fixings:

bean sprouts

Thai basil

sliced onions

green  or red pepper, sliced

lime wedges

hoisin sauce

 

Make the broth:

First, grill the onion and ginger on a a barbecue grill until charred. You can do this in the oven broiler as well.

Once the onions and ginger are browned, place all broth ingredients, except soy sauce, salt and sugar,  in a large pot and bring it to a boil. Reduce heat, cover and cook it over medium heat for about 45 minutes. Season with sugar, soy sauce and salt to taste. Strain the broth and return to pot. Keep warm.

 

Make the noodles:

Cook the noodles in boiling water for 3 minutes or until soft. Drain and rinse with cold water . Divide the noodles into 4 large soup bowls.

 

Assemble the soup:

Divide the tofu, canned mushrooms, shitake mushrooms and cilantro evenly among the 4 bowls. Ladle the hot soup over the noodles and mushrooms and top it with beans sprouts, Thai basil, onions and other toppings you might want. Enjoy it hot.

 

 

 

Fresh Peaches Poached in Spiced Coconut Milk Topped with Granola

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I am a big fruit person, but I normally eat them fresh without any cooking involved.  Peaches are especially nice fresh, when they are juicy and have a wonderful aroma. Sometimes though, I like to try something different. This time I decided to poach the peaches, and as I was opening the can of coconut milk I thought about how nice it would be to add some spices to it, like cinnamon and cloves. These spices are normally used during cold month desserts, but they worked very nicely here. The granola on top is optional, but I like the crunch. Fresh whipped cream or ice cream would work well too, specially if you are a fan of cold and hot contrast on a dish.

 

 

Peaches Poached in Spiced Coconut Milk Recipe:

serves 4

You will need:

 

2 fresh peaches, ripe but still firm

1 can of coconut milk

1 cinnamon stick

10 whole cloves

1 -2 tablespoons of sugar (depending on how sweet you want it to be)

Granola (optional)

 

Peel the peaches, cut them in half and remove pit. Place peaches in a small sauce pan and cover with the coconut milk. Add the spices and sugar. Cover and simmer for 20 minutes, without boiling.

Pour each half peach in individual bowls and top it with some of the coconut milk. Top it with granola, if using. Serve immediately.

 

 

Grilled Romaine Hearts with Warm Peas

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On my last post I declared my love for all things grilled, so here it another grilled recipe. This time it's romaine lettuce that takes a trip to the barbeque.  Don't be so surprised, grilled lettuce is really good. I love how charred they get, a little burnt on the edges, warm but still crunchy in the middle. The trick is to brush it well with oil and cook for a very short time. You can use grilled lettuce in salads, with some grilled cherry tomatoes and red onions. It's delicious and unexpected. This recipe is for grilled romaine hearts that are topped with a warm peas and shallots mix.  I like the combination of peas and lettuce a lot. This makes  a perfect side dish for a barbeque party.

 

Grilled Romaine Hearts with Warm Peas Recipe:

 serves 2 as a side dish

 

You will need:

1 tablespoon of olive oil *

1 tablespoon of chopped shallots (use red onions if you don't have shallots on hand)

1/2 cup of peas, fresh or frozen

1/4 cup of either water, chicken or vegetable broth

salt and pepper

1 lettuce head, preferably romaine hearts

Parmesan cheese for topping (optional)

 

 

First make the warm peas mix. Heat the olive oil in a medium pan or skillet, add the shallots and cook until translucent. Add the peas, your liquid of choice and cook until warmed up, about 5 minutes. Season with salt and pepper to taste. Set aside.

Cut the lettuce in half lengthwise leaving the root still attached ( it holds the leaves together). Rinse with cold water and let it dry. Brush cut sides with olive oil and sprinkle lightly with salt. Grill the lettuces cut side down over a medium hot grill for about 5 minutes (start checking after 3 minutes as grill temperatures vary). Remove from the heat.

Plate lettuce halves cut side up and spoon the warm pea mix on top (reheat it if necessary). Top everything with shaved Parmesan, if using and serve immediately.

 

* If you like butter (who doesn't?), go ahead and use it instead of the olive oil for a richer dish.

 

Enjoy it!

Barley and Avocado Salad

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This dish works well in a household where there are both vegetarians and meat eaters (like mine). That is because this filling salad can serve as the main dish for a vegetarian as well as a side for some grilled chicken for a meat eater. This dish is so healthy and tasty, you won't get tired of it. You can think of it as a kind of deconstructed guacamole with the addition of barley. Kind of.

I like to cook a big batch of barley every once in a while and keep it in the fridge for different uses during the week. It makes salads like this one a cinch to prepare.  To cook the barley, I simply add lots water to a pot, bring it to a boil, add the barley and cook it for about 45 minutes with a semi open lid.

 

Barley and Avocado Salad Recipe:

serves 2 as a main dish or 4 as a side

You will need:

 

1 hass avocado

1 cup of coked barley

1/2 cup of chopped tomatoes

1 tablespoons of chopped cilantro leaves

1 tablespoon of chopped basil leaves

1 tablespoon of chopped red onion

1 tablespoon of fresh lime juice

1 1/2 tablespoon of extra-virgin olive oil

1/4 teaspoon of salt

fresh pepper to taste

 

Half the avocado and remove the pit. Cut the avocado flesh into bite size pieces.  Mix together the avocado, barley, tomatoes, herbs and red onion. Make a dressing for the salad by mixing the lime juice, olive oil, salt and pepper and whisk it until it comes together. Pour the dressing over the salad and stir it to combine, being careful not to squeeze the pieces of avocados. Serve it immediately.

Enjoy it!

 

Short Pasta with Zucchini, Peas and Mint

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This is a summer pasta dish, and the best part for me is that it comes together in less than 30 minutes. It's a "sauceless" kind of pasta, just tossed together with sauteed vegetables and fresh herbs. Delicious and healthy. Whenever I make this at home, I start by heating the water for the pasta, then move on to prep the veggies and cook them. By the time the pasta is cooked my vegetables are done and I just scoop them out of the water and drop them in the skillet with the vegetables. It's that easy. I like using  short pasta in this recipe because I cut the zucchini in batons so they all have a similar size. The pasta on the photo is a whole wheat rotini, but you can use any kind of pasta that you like. This recipe makes 2 servings and can be easily doubled.

Short Pasta with Zucchini, Peas and Mint Recipe:

serves 2

You will need:

2 cups of uncooked short pasta (rotini, penne)

2 tablespoons of olive oil

1/2 cup of chopped onion

1 teaspoon of salt

pepper to taste

2 garlic cloves, chopped

1 small-medium zucchini, cut into batons

1/2 cup of peas, fresh or frozen

1/4 cup of chopped fresh mint

 

Cook the pasta in salted water until al dente.

While the water heats and the pasta cooks, make the vegetables.

Heat the oil in a large skillet over medium heat and cook the onions until translucent. Add the garlic, cook for another 30 seconds. Add the zucchini and peas and cook until the zucchini is cooked but still somewhat firm. Season with salt and pepper.

Drain the pasta and save some of the water. Add the pasta to the vegetables in the skillet and some of the pasta water to make it a bit moist. Add the fresh mint and mix well.

Enjoy it!

 

 

 

Vietnamese Tofu Sandwich

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This sandwich is inspired on the Vietnamese summer rolls, that's why I call it a "Vietnamese Sub". I love the summer rolls but they can be quite time consuming to make, so I decided to put some of the flavours that I like from the rolls in a sandwich. One of the things I love about the fresh salad rolls is the peanut dipping sauce that comes with them, so I made my own Asian-peanut spread for the sandwich by combining peanut butter, hoisin sauce and mayonnaise. I added carrots, jicama and daikon as well as baked tofu. For extra crunchiness, I put some chopped peanuts inside the sandwich. Fresh cilantro adds to the theme, making this a one of a kind sandwich.

Vietnamese Tofu Sandwich Recipe:

makes 1 sandwich

You will need:

1 tablespoon of peanut butter (room temperature is best)

1 tablespoon of hoisin sauce

2 tablespoons of vegenaise (or regular mayonnaise)

1 baguette about 8 inches long

1/2 block of (1 piece) of baked tofu of your choice

1/2 carrot, peel and cut into thin strips

1/4 jicama, peeled and cut into this strips

1 small piece of daikon, cut into strips

a handful of fresh cilantro leaves

1 tablespoon of peanuts, roughly chopped

Mix the peanut butter with the hoisin sauce. Add the vegenaise until you get a creamy consistency. You might use more or less mayo depending on how you like the spread to taste.

Slice the bread lengthwise and spread the peanut-mayo on both sides.

Layer all the other ingredients to make your sandwich.

Enjoy it!

This month's Weekend Wokking (not so) secret ingredient is cilantro, so I am submitting this recipe for it. This edition of Weekend Wokking is hosted this month by Blazing Hot Wok.

If cutting vegetables is not your thing, use the large holes of a box grater to shred the carrots and jicama.

Eggplant Salad with Fresh Mozzarella and Sun-Dried-Tomatoes

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Eggplants are very tasty and healthy and I love to experiment with it, although I don't think I do it as often as I should. This salad is very picnic friendly, great for the summer season. It can be made in advance and kept in the fridge, it travels well and it tastes so good. Pair it with a good crusty bread for a delicious light meal.  A chilled glass of white wine is optional, but strongly suggested :)

 

Eggplant Salad with Fresh Mozzarella and Sun-Dried-Tomatoes Recipe:

serves 4 as a main course or 6 an an appetizer

You will need:

 

For the salad:

1 medium to large size eggplant

2 tablespoons of olive oil

1 garlic clove, chopped

fresh pepper

8 oz of fresh mozzarella balls

1/4 cup of sun-dried-tomatoes in oil, drained

 

For the dressing:

1/4 cup of a mix offresh basil leaves and fresh oregano, mixed

2 tablespoons of white balsamic vinegar

1/2 teaspoon of sugar

up to 1/4 cup of olive oil (you may need less than that)

salt and pepper

 

Cut the eggplant into bite-size pieces and place in a colander. Sprinkle generously with salt and let it rest for 30 minutes. Pat eggplant pieces dry with a paper towel. Heat the oil over medium heat, add the garlic and cook for about 30 seconds. Add eggplant, stir it around the pan and cook until done, but firm. Season with fresh pepper. Transfer to a plate lined with paper towels and let it come to room temperature.

To make the dressing, use a blender,or a food processor. Start by processing the balsamic vinegar, herbs and sugar together. With the motor running, drizzle the oil until the dressing comes together by thickening a bit and having everything well blended. Season with salt and pepper to taste.

 

Toss the dressing with the salad ingredients, and refrigerate it. Serve it cold or at room temperature.

Enjoy it!

 

Marinated Mozzarella

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This is another fridge staple here at home. I like to buy bocconcini in water and make a quick herb-infused oil-based marinate for it.  It keeps well in the fridge and the flavours improve with time, although these little mozzarella balls never lasts too long in our fridge. The herbs I use are normally oregano and thyme because I always have them at home. Often when I have guests over, this is what I serve as a quick appetizer. Be sure to have a good, crusty bread to soak up some of the oil.

 

Marinated Mozzarella Recipe:

1 container (8oz) of bocconcini (small mozzarella balls)

1/4 cup of extra-virgin olive oil

1 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

1/4 teaspoon red-pepper flakes

zest of 1 small lemon

1/2 teaspoon of kosher salt

Drain the mozzarella balls. Mix all ingredients well in a jar and refrigerate overnight. Move them around from time to time so the oil covers all pieces of cheese. Remove from the fridge 30 minutes before you serve it.

Enjoy it!

Kale and Chard Salad with Blue Cheese and Walnuts

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This salad is now one of my favourites to make at home. It is so easy to make and the result is amazing. I am a big fan of  greens like kale, chard, mustard greens, collards. They are so good for you, versatile and inexpensive. I use them in soups, sauteed with vegetables or raw like in this salad. I also love to add nuts to my salad dishes and walnuts is the choice here, it goes very well with the blue cheese.  This salad is nice enough to serve for guests and since curly kale makes a lot of volume, you can get a lot of bang for your buck.

The recipe (if we can call it that) is very loose, I make it without any measurements, but since I know many people have a hard time making vinaigrette at home, I put a simple recipe with the proportions I use here at home. It is my everyday salad dressing, sometimes I add some Dijon mustard, other days a little crushed garlic. The recipe posted here is always the starting point.

 

Kale and Chard Salad Recipe:

This is more an ingredient's list rather a recipe, the quantities are up to you, keep in mind that curly kale leaves make lots of volume.

Kale

Swiss Chard

crumbled gorgonzola cheese

walnuts

raisins

parmesan cheese (shavings)

 

Remove the tough stems from the kale and roughly chop the leaves. Do the same with the chard, leaving some of the stem. Wash and dry leaves well. Toast walnuts in a dry pan for a few minutes over low heat. Mix all ingredients in a large bowl and toss it with the vinaigrette (recipe bellow).

For the vinaigrette:

This recipe makes 1/2 cup of dressing, make more if needed, or store left overs in the fridge if it's too much.

1/4 cup of olive oil

1/4 cup of lemon juice

1/2 teaspoon of honey

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of dried oregano (optional)

 

Place all ingredients in a jar, close the lid and shake it well. Alternatively, whisk it with a whisk or fork in a bowl until combined.

 

Light Lemon Basil and Shrimp Pasta

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This is a super simple and delicious pasta I like to make for Andrew. There is a misconception that pasta is a heavy, fattening dish but what makes a pasta dish caloric is normally the sauce. Here at home, I like to make pastas using fresh and often raw ingredients as well as lots of vegetables and herbs. This makes eating pasta easier on our waist lines... I normally have a bag of cooked frozen shrimps in the freezer. I find it very convenient and it allows me to whip up a meal in minutes, like this one. The touch of lemon is very subtle and brings a freshness to the dish. You can choose to leave the zest in the dish or remove it after it infused the oil.

Lemon Basil and Shrimp Pasta Recipe:

serves 1

The ingredients listed are for a single portion. To serve more, multiply them for as many portions you want to make. *If using fresh or frozen raw shrimps, just adjust the cooking time, it should take a few extra minutes, but remember that shrimps cook quickly and overcooking them may result in tough shrimps.

You will need:

1/4 of a package of spaghetti or linguine

olive oil

zest of 1 lemon

1 garlic clove, chopped

10 medium frozen (cooked) shrimps * (see note above)

a handful of fresh basil, chopped

salt and pepper

Cook the pasta in a large pot of boiling salted water until al dente.

While pasta cooks, coat the bottom of a skillet with olive oil. Add the lemon zest and let it infuse the oil over medium-low heat for about 5 minutes, being careful not to burn it. At this point you can strain the oil and discard the zest or keep it in the dish, it is up to your taste. Add the garlic and shrimp, turn the heat to medium and cook until shrimp is pink. Season with salt pepper to taste. Add the pasta along with some of the cooking liquid and stir well. Check the taste and adjust seasonings if necessary. Add the chopped basil, mix well, transfer to a plate and serve immediately.
I am submitting this recipe for this month's edition of Weekend Wokking, an event created (and also hosted this month) by Wandering Chopsticks, check it out!

Enjoy it!

Muesli

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For me breakfast food has to be quick and easy, something I can put together while the coffee is brewing and I am still half asleep, it takes me a little while to actually wake up.  Weekends are exceptions and I might be more inclined to spend time making a skillet pancake. But for everyday breakfast, a bowl of muesli and a cup of black coffee is just what I need.

Muesli (sometimes referred as mueslix) is a type of cold cereal, more like an uncooked oatmeal, if you will. There are many ways to make your own version of muesli at home. I like to keep it simple, using oats, wheat germ and yogurt. I make this mixture the night before and leave it in the fridge overnight. In the morning, all I have to do is add the nuts, fruits and thin the muesli with some sort of liquid, usually soy milk.

I normally put a lot of effort and thought on what foods I eat to make sure I am eating healthy, but the less decisions I  have to make before my cup of coffee in the morning, the better. This muesli ensures me a healthy breakfast every time and I can vary it by adding different nuts, fruits and dairy as I please.

Muesli Recipe:

makes 4 servings

This recipe is highly adaptable, use different nuts and fruits that fit your taste. I like to use pears when they are in season. Grapes are a wonderful addition too. The nuts I use are normally whatever I have on hand, usually Brazil nuts, almonds and walnuts. If you like almond milk, this is a perfect place to use it. You can make this recipe richer by using half and half or a mix of milk and cream. There is no added sugar on this recipe and I like it that way, but feel free to sweeten it up with sugar, honey or maple syrup.

makes 4 servings

You will need:

1 cup of plain yogurt

3/4 cup of oats (not quick cooking)

1/2 cup of wheat germ

1/2 teaspoon of cinnamon

a pinch of nutmeg

about 1/2 cup of soy, almond or regular milk, plus more for serving

a handful of  sliced almonds

6 Brazil nuts, chopped

a handful of raisins

1/2 an apple, chopped

red and green seedless grapes, sliced

 

Mix the yogurt with the oats and wheat germ, cover and refrigerate overnight.

On the next day, thin out the oat mixture using your choice of milk until you get the consistency of thick oatmeal. Add the spices and stir well. Mix in your choice of nuts and fruits (dried and fresh). You can do this on individual bowls adjusting to each person's taste. Serve extra milk on the side.

Enjoy it!

 

Fruit-on-the Bottom Yogurt

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I love yogurt. But what I don't like so much is how they are flavored. Most of the time I find flavored yogurts to be too sweet and they never really taste like the fruit pictured on the pretty package...So what I like to do is to buy plain yogurt and dress it up with whatever I feel like at home. Most times I just use honey or maple syrup. This one posted here is my take on the "fruit-on-the-bottom" type of yogurt. It is easy to do and it can be assembled in advance and kept in the fridge.

The recipe bellow is for the fruit mix. The only sweetener used here is the natural sugar from the fruits, so don't expect an overly sweet fruit compote. If you want something sweeter, try using maple flavored yogurt or stir in some honey. Feel free to substitute any kind of dried fruits you have in hand or your favorite ones. Topping the yogurt with some chopped nuts would make this snack or breakfast item even more wholesome.

 

Fruit-on-the-bottom Yogurt Recipe:

makes about 1 cup of fruit mix

4 tablespoons of mixed dried fruits, chopped *

2 tablespoons of prunes, pitted and chopped

1 teaspoon of lemon juice

 

Place all ingredients in a jar and top it with water by an inch. Cover and refrigerate overnight.

When ready to use, place fruit mix on the bottom of a cup and top it with plain yogurt.

Enjoy it!

 

* Use any dried fruits you like: raisins, apples, berries, mangoes, pineapple, persimmon.

Whole Wheat Penne with Broccoli and Roasted Pepper Sauce

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The main recipe from this post I wanted to share is the roasted red pepper sauce. It is a no-cook sauce, quick to make and super tasty. It combines ricotta cheese and roasted peppers with olive oil and seasonings. It makes an excellent pizza sauce as well. I can never finish a container of ricotta fast enough, so I am always looking for ways to use it up. You can use jarred roasted peppers or make them yourself. I like to buy red and orange peppers when they are on sale, roast them and keep refrigerated in a jar with some olive oil (sometimes I add a little bit of garlic too).

This dish is as easy and quick to make for one as it is to make it for a group of people. The recipe bellow is for a single serving, just multiply it by as many people you need to feed. If cooking for one, you will have some left over sauce, which keeps well in the fridge for several days.

Pair it with a green salad and a slice of country bread and you have a healthy, satisfying lunch or dinner.

 

Pasta with Broccoli and Roasted Pepper Sauce Recipe:

makes one serving

You will need:

1 cup of whole wheat penne

1 small bunch of broccoli, cut into bite-size florets

For the sauce:

1 roasted red pepper (or combine red and orange)

1/3 cup of ricotta cheese

1 teaspoon of salt

ground pepper to taste

1/2 teaspoon of dried oregano, or Italian mixed herbs of your choice

 

Bring a large pot of salted water to a boil and cook the pasta until al dente. Meanwhile, place all the sauce ingredients in a bender of food processor and mix until all combined. If sauce is too thick, it can be thinned out by adding one of the following: milk, water, liquid from the pepper's jar or some olive oil. Start with a tablespoon and see how it goes. Adjust seasonings if necessary.

Place about 2 tablespoons of the sauce on the bottom of your serving  or eating bowl.

Add broccoli to the pasta water 2 minutes before it's ready. Drain pasta and broccoli and pour over the sauce in the bowl. Stir well to combine and serve immediately.

 

Enjoy it!

 

Quinoa and Vegetables Stuffed Mushroom

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I love to use large portobello mushrooms as vessels for various fillings like salads, mashed potatoes, eggs, risotto. They are great served as side dishes or paired with a green salad for a light lunch. Another nice thing about it is that you can customize each mushroom to different individual's needs and tastes. Use a veggie mix for the vegetarians, ground meat for carnivores, melt some cheese for the kids, whatever fits your family.

This one posted here is a super healthy version using quinoa, kale, vegetables and raisins. I like to chop the stalk of the mushroom and use it as well, so there is minimum waste.

If you start with cooked quinoa, this dish takes about 30 minutes to make. You can try adding a spoon full of ricotta to the quinoa mix to make a moister filling, or top it with some parmesan or mozzarella cheese.

Quinoa and Vegetables Stuffed Portobello Recipe:

The ingredients listed here are the ones pictured, but hey can be easily substituted. Use rice or barley instead of quinoa, different veggies, add nuts and other dried fruits that you like. Whatever type of grain you choose to use, be sure it is fully cooked (leftovers are great).

You will need:

portobello mushrooms

olive oil

chopped onions ( 2 tablespoons per mushroom)

chopped garlic (use 1 per mushroom)

chopped carrots (1/2 carrot per mushroom)

kale, stalk removed (1 leaf per mushroom)

cooked red quinoa

raisins

Preheat oven to 350 degrees.

Remove mushroom stalks and chop it. Set aside. Remove gills from mushrooms and brush each mushroom with olive oil all around. Season well with salt and pepper. Set aside.

In a skillet, heat some olive oil and cook onions until translucent adding the garlic on the last minute. Add the chopped mushroom stalks and chopped carrots, cook until mushrooms are browned, add kale and a tablespoon of water to help cook it. Add the quinoa and raisins and cook until warmed. Season with salt and pepper.

Spoon quinoa mixture inside the mushrooms, pressing down to pack as much filling as possible. Transfer to a baking sheet and cook for about 30 minutes. Serve warm.

Enjoy it!

Chicken and Broccoli Stir-Fry with Peanuts

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Stir-fries are easy to make, cook fast and are a great way to get lots of vegetables into your meals. I like to make my stir-fry as simple as possible when it comes to sauces. I normally just use soy sauce along with rice wine vinegar and sometimes I add a little broth like chicken or vegetable. I try to stay away from the bottled sauces as they tend to have too much sugar and artificial ingredients in it.  This is another one-pot meal, so use the largest skillet you have available if cooking for lots of people. I love to use peanuts here, they add crunchiness and go well with the Asian theme. I make this dish often when broccoli is on sale and it becomes a fairly inexpensive meal that is also healthy.

 

 

 

Chicken and Broccoli Stir-Fry Recipe:

serves 2

 

You will need:

 

1 skinless, boneless chicken breast

1 tablespoon of canola oil

2 scallions, sliced and white and green parts separated

1 garlic clove, chopped

1 bunch of broccoli, cut into florets

1 large carrot, peeled and cut into matchsticks

1 teaspoon of rice wine vinegar

1 tablespoon of soy sauce

a handful of roasted peanuts

salt and pepper

 

Using a paper towel, dry the chicken breast and cut into bite size pieces, about 1 inch squares. Season with salt and pepper and set aside.

In a large skillet, heat oil over medium heat. Add scallion (white parts) and garlic and cook quickly for about 30 seconds, be careful not to bur the garlic, adjust heat if necessary. Add chicken pieces to the skillet and cook, turning often until all sides have browned, about 5 minutes. Add broccoli and carrots to skillet and stir. Add vinegar and soy sauce and scrape down the bottom of the pan to remove any brown bits. If you wish you can add a little amount of water or broth to create more sauce.Continue cooking the dish until vegetables are cook but still firm and chicken is cooked trough, about 5 minutes more. Top with peanuts and the green parts of the scallion.

Serve hot accompanied by your favourite kind of rice.

Minty Pineapple Fried Rice

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This is a tropical fried rice, not your usual Asian style fried rice. There is no soy sauce or any of the bottled Asian sauces usually used in fried rice recipes such as oyster and stir-fry sauces. Instead, this lighter, healthier version uses coconut oil, fresh ginger, garlic and mint to flavour the dish. The vegetables are whatever you want them to be, I used carrots as well as some baked tofu. Frozen peas would make a nice addition too and if you are not vegetarian I would add some crab meat, shrimps or pork, they all go nicely together with the pineapple. Added bonus for this recipe for being a one pot meal, on this case a wok. As with any fried rice recipe, this dish is a perfect opportunity to clean up your fridge and use up leftovers.

I didn't have any macadamia nuts on hand, but I bet it would taste great here, besides adding a crunch to the texture too. If you decide to use it, just add them at the end.

 

One note on coconut oil: extra-virgin coconut oil is a healthy alternative to hydrogenated oils. It contains healthy fats, no cholesterol and it tastes great.  Here in this dish, the use of coconut oil also contributes to it's tropical theme.

 

Minty Pineapple Fried Rice Recipe:

serves 1

This recipe is for one, using only half of a pineapple. Multiply all the ingredients accordingly to make more portions, or use the leftover pineapple and mint to make some delicious juice.

 

You will need:

 

1 whole pineapple or 1/2 cup of fresh pineapple chunks (see note bellow)

1/2 tablespoon of coconut oil (or, if not available, substitute canola oil)

1/2 teaspoon of fresh ginger, finely chopped (or more to taste)

1 large garlic clove, finely chopped

1 carrot, peeled and chopped

1 piece of baked tofu, cubed (about 1 cup total)

1/2 cup of day old brown rice

1 tablespoon of fresh, chopped mint

 

Using a wok or a very large skillet, heat coconut oil over medium high heat. Add ginger and garlic and cook for about 30 seconds. Add carrots and (any other vegetables you might use), tofu and rice and stir it around the hot wok until heated through, about 3 minutes. Add pineapple and stir for another 2 minutes. Add mint and sir well. Fill pineapple half with the fried rice, if using and serve immediately.

 

Note:

If using the pineapple as serving dish, cut the entire pineapple in the middle lenghwise, including the crown. Carefully cut off the inside of the fruit, leaving about a 1/2 inch border. Use a sharp knife to do that, a grapefruit spoon can be helpful as well. Chop the fruit removed from the pineapple and set aside.

If you are not making the pineapple dish, just use 1/2 cup of fresh pineapple, chopped.

 

 

To make this dish non-vegetarian:

Add shrimp, pork cubes or crab meat to the garlic and ginger and cook it through before proceeding with the recipe. Or add them already cooked along with the vegetables.

 

 

 

Wild and Brown Rice Salad

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I love this salad, it's light and refreshing but is still very hearty, perfect for a light lunch. It's a great way to use left over brown rice. I like to cook the wild rice in salted water along with fresh thyme for added flavour. I always have fresh carrot-orange juice in my fridge, so that's what I use for this salad, but just orange juice is fine too. The nuts and dried fruit can be easily substituted for whatever you have at home. I make this salad for myself and keep it in the fridge, it lasts for a couple of days.

 

Wild and Brown Rice Salad Recipe:

serves 4 as a main dish or 6 as a side

 

3/4 cup of wild rice

1 spring of fresh thyme (optional)

1/2 cup of cooked brown rice (day old is perfectly fine)

1 celery stalk, finely chopped

1 large carrot, peeled and finely chopped

a handful of dried cranberries

a handful of shelled pistachios

1/3 cup of fresh orange-carrot juice (or plain orange juice)

1 tablespoon of canola oil

arugula leaves for decoration (optional)

 

In a large saucepan, combine the wild rice with 3 cups of  water, thyme (if using)  and 1/2 teaspoon of salt. Bring it to a boil, cover, reduce heat to medium-low and simmer for about 40 minutes, or until tender. Drain and discard the thyme spring. Let cool.

While rice cool, heat a skillet over low heat and add the pistachios. Let nuts toast lightly, keep a close eye on it so they won't burn.

In a large bowl, combine the wild rice, brown rice, toasted pistachios, cranberries, celery and carrots. Stir in the canola oil and the juice. Mix well, season with salt and pepper to taste. Serve cold or at room temperature. If you want to make a nicer presentation, decorate individual bowls with arugula leaves.

Enjoy it!