Grilled Romaine Hearts with Warm Peas

Pin It

 

 

 

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

Pin It

 

 

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

Pin It

 

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!

 

 

 

Quick Caprese Tart

Pin It

 

 

This is as easy as a meal can get. Store bought puff pastry, tomatoes and mozzarella. A few sprinkles of parmesan cheese on the bottom and a few more of basil on top. That's it, dinner is served. Most (or all) of these ingredients are staples in my house, and quite frankly, one cannot go wrong with this classic combination of flavours.  This tart can be made year around, but is specially good during the summer months when tomatoes are at their pick.

The recipe bellow is for one tart, using half a package of puff pastry. This is a super easy tart to make and it's best eaten straight after it's baked. It can be served as a side dish for a chicken dinner, or paired with some grilled vegetables for a vegetarian main meal.

 

 

Quick Caprese Tart Recipe:

serves 4 as a side or 2 as a main dish

You will need:

1 sheet of puff pastry, thawed (half a package)

1/4 cup of shredded parmesan cheese

1 large beefsteak tomato (If using smaller tomatoes such as on-the-vine or roma, you might need more than one)

8 oz of fresh mozzarella

a handful of fresh basil, roughly chopped

flour for dusting

 

Preheat oven to 375 degrees.

Dust a flat surface with flour and roll the puff pastry with a rolling pin until it is about 9x10 inches.

Using a knife, trace a line around the pastry making a board of about 1/2 inch. Place the puff pastry on a baking sheet and pierce the bottom several times with a fork. Bake for 10-15 minutes, until just lightly golden.

While the pastry is baking, slice the mozzarella and dry well with a paper towel. Slice the tomato in a way that will better fit the pastry. In the picture, I used one large beefsteak tomato cut in half and the sliced.

Sprinkle the partially baked pastry with the parmesan cheese and cover with alternating pieces of tomato and mozzarella. Return it to the oven for 10-15 more minutes, until the cheese starts to melt and the pastry is golden brown. Top tart with basil and serve immediately.

Enjoy it!

 

Vietnamese Tofu Sandwich

Pin It

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.

Marinated Mozzarella

Pin It

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!

Sauteed Collard Greens with Panko and Raisins (Farofa de Couve)

Pin It

This is my take on a really popular Brazilian side dish called farofa (FAH-RO-FA) which is made with toasted manioc flour. I cannot find this type of flour here in the U.S. so I use panko instead. You can use regular bread crumbs if that's what you have at home. As a side dish, it this is really tasty, colourful and( unless you are Brazilian), certainly different.

The collard greens are sliced very thin which allows for a quick cooking time on the skillet, which means your collards remain, well...green. No overcooked greens here. Take a look at my caldo verde post to see how to prep the collards this way.

Sauteed collar greens with panko and raisins Recipe:

servers 4 as a side dish

You will need:

2 tablespoons of olive oil

2 tablespoons of butter

1/2 cup of chopped onion

1 garlic clove, chopped

1/2 cup of panko or bread crumbs

1/4 cup of raisins

1/2 teaspoon of salt

2 cups of collard greens, thinly sliced (see note below)

Heat a large skillet over medium heat, add butter and oil. When the butter is melted, add the onions and cook for about 5 minutes or until onions are clear and soft. Add the garlic, cook for about 30 seconds and add the panko and raisins. Stir the panko around the skillet so it will take in the golden colour from the butter. Season with salt and add the collards. Stir it around the skillet until cooked but still bright green, about 3 minutes. Do not feel tempted to cook the greens longer, or they will be overcooked.

Note:

To prepare the collard greens: wash and dry leaves. Remove the tough stems by cutting around them with a knife. Roll up the leaves and slice it thinly. Photos of this preparation can be found on this link.

Light Lemon Basil and Shrimp Pasta

Pin It

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!

Sweet Cream of Avocado (Creme de Abacate)

Pin It

Cinco de Mayo means avocados are on sale everywhere, but instead of guacamole, I decided to make cream of avocado, a sweet treat I used to have as a child. I just love the creaminess of the fruit and this is, for me, one of the best ways to enjoy it.

This is something very simple and yet super tasty. The idea is to combine avocados and vanilla ice cream to make a creamy dessert that's ready in minutes. Brazilian avocados are the large type that are hard to find here in the U.S. They tend to be much sweeter than the small ones and Brazilians use them in dessert and sweet recipes. I only found small Hass avocados to make this cream and even with the use of ice cream, it was still not quite sweet. I added some sugar, and depending on your sweet tooth you might want to add even more, but I like to be able to taste the fruit as well.

You can also make an avocado smoothie by adding more milk until the mixture becomes liquid enough. Another alternative is to omit the ice cream all together and add more milk and sugar. Choose very ripe avocados for this recipe, and if you can find the large variety, even better.

Cream of Avocado Recipe:

serves 1

You will need:

1/2 large avocado or 2 small ones, very ripe

8 oz of vanilla ice cream, softened

a splash of milk

1/2 teaspoon of lime juice

1 tablespoon of sugar (approximately)

Peel avocados and remove the pits. Blend all ingredients until smooth, adding milk until you get the consistency of a pudding. Add more or less sugar, according to your taste.

Enjoy it!

Muesli

Pin It

 

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

Pin It

 

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

Pin It

 

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

Pin It

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

Pin It

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

Pin It

 

  

 

 

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.

 

 

 

Skillet Pancake with Strawberry

Pin It

 

 

I simply cannot make  good pancakes on the griddle.  My past attempts on pancakes have been disastrous, I either burn them, or brake them, or both. And the house is covered with smoke and burnt  smell, not pretty... I personally don't care for pancakes very much, but Andrew does, and so I make this every once in a while, normally on the weekends. This is also known as Dutch Baby Pancake. The batter is blended, transferred to an oven-proof skillet and baked in the oven. Almost impossible to mess up, and certainly less messy than making regular pancakes on the stove. The batter puffs up a lot, but it falls down as soon as it's removed from the oven, so it is important to be ready to eat it when it's finished baking.

To make it more interesting, I like to add fruits to the pancake. Here I chose sliced strawberries which were added to the batter in the skillet. I also added a list of possible variations for this same recipe, so try out a few. For toppings, I normally just use good Canadian maple syrup, but powdered sugar and lemon juice are popular options as well.

 

Skillet Pancake with Strawberry Recipe:

makes one 8 inch skillet

 

You will need:

 

3 large eggs

3/4 cup whole milk

1/2 cup of flour

1/4 teaspoon salt

1/2 teaspoon of vanilla extract

1/4 cup of sugar

2 tablespoons of unsalted butter

1 cup of strawberries, sliced

 

Preheat oven to 425 degrees.

Mix all ingredients except for butter and strawberries in a blender. Make sure the flour is incorporated, scraping down the sides of the blender if necessary.

Melt the butter in a oven-proof skillet (I like using cast iron). Add the batter and the sliced strawberries. Transfer skillet to hot oven and bake until puffed and golden, 20-25 minutes.

Serve immediately with maple syrup.

 

Variations:

Cinnamon: add 1/2 teaspoon of cinnamon to the batter. Skip strawberries.

Apple: slice 1/2 an apple and cook it on the melted butter until lightly golden. You may add a pinch of cinnamon to it. Skip strawberries.

Blueberry: use 1/2 cup of blueberries instead of strawberries.

Banana: add 1 sliced banana to the melted butter and cook it until golden, but still firm. You may add a pinch of cinnamon to it. Skip strawberries.

Chocolate chip: add 1/2 cup of your favourite chocolate chip to the batter in the skillet.  Skip strawberries.

Chocolate: add 1 tablespoon of cocoa to the batter.

Plain: skip strawberries and top baked pancake with a squeeze of lemon juice and powdered sugar.

 

 

Wild and Brown Rice Salad

Pin It

 

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!

 

Pizza Dough

Pin It

 

A basic pizza dough is only flour, yeast and water, with a little olive oil added. So how come something so simple could be so hard to perfect? I made pizza dough several times and was never really satisfied with the final result. There are so many recipes out there and variations of it, but overall I always felt like I ended up with a pizza that was too thick, or tough, or chewy, or even worse a combination of all previously mentioned. I wanted a pizza that was light in texture, with a flavorful and thin crust.

That's the kind of pizza we like to eat here at home, and that's why we rarely order pizza, neither from home or at a restaurant here in the US. It's too much dough (almost like a bread), the tomato sauce is most of the time very disappointing and the toppings are too much. When it comes to pizza, less is better and I find the average American pizza just "too much." That is not to say there aren't good Italian restaurants making nice pizzas out there. We know  a very good one a few blocks away from our home, but  it costs so much that I rather just make my own at home and save the money (perhaps for a trip to Naples...)  :)

Anyway, after making many different types of dough, I develop my own tricks and found out what really works for me. That is what I am sharing here today, the steps of my pizza making, with plenty of pictures to make it easy to visualize it.

 

The one thing that really made a difference on how my pizzas tasted was a pizza stone. I am not a gadget person and don't buy what I don't need to, but a pizza stone was well worth the 20 bucks. The pizza comes out  crispy on the bottom and it cooks faster too. I leave my pizza stone in the oven at all times. The pizza peel came with the pizza stone and it helps me a lot too, although I think a rimless cookie sheet would do a good job too (I don't have one).

 

 

 

I use regular all-purpose flour for my everyday pizza recipe. I want to try a whole wheat dough but don't have a good one yet. The amount I use is exactly what you see in this picture. It is a 1 1/2 cups measuring pitcher filled with flour all the way, as much as possible.It is not quite 2 cups, but almost.  This translates into about 400 grams of flour. I start with about 350 grams and use the rest as needed.

 

The other dry ingredients are 1 package of dry active yeast (7 g), 1 t teaspoon of salt and 1 teaspoon of sugar. Everything is whisked together and then 1 tablespoon of olive oil is added along with 200ml (7 oz) of warm water.

 

 

After mixing in the olive oil and warm water with a spoon or spatula, everything goes into the bowl of a stand mixer. Attach the dough hook and knead on low for about 4- 5 minutes (this can be done by hand too).

The dough should be wet and sticky. A dry dough will give you a tough pizza.

 

This is how it looks like when it comes out of the mixer, very soft but it holds together.

 

 

 

The dough then gets transferred to an oiled bowl, covered with a kitchen towel and rests for about 1 hour at a warm spot. I put it near the fire place when it's too cold.

 

 

After about 1 hour resting it's time to punch down the dough and transfer it to a well floured surface. I like to dip my hands in flour before doing that so it won't stick so much.

 

Flour the surface very well and keep adding more flour as needed, but don't over do it, just enough for the dough not to stick to your hands. Make one ball of dough.

 

 

 

Slice it in half, each part will make a 12 inch round pizza. I normally use one right away and wrap the second one for later. It keeps in the fridge for several days. I never froze it, but I suppose it can be done too.

 

 

 

Preparing the pizza peel makes it much easier to slice the pizzas into the oven. I like to use cornmeal between the pizza peel and the parchment paper. I don't really like having the cornmeal directly in contact with the pizza as it is a bit grainy.

 

 

The parchment paper goes over the pizza peel and I like to flour it very well. The flour will make it easy to roll the dough and it will also give a nice touch to the finished pizza.

 

 

I sometimes roll the dough directly on the parchment paper. The rolling pin is well floured too.

 

This is how the uncooked pizza looks like.

 

Into the oven it goes. Hot, hot oven, 475 degrees.

 

Ready to be removed, about 10 minutes later.

 

The final product!

 

A close up of the crust, just how I like it. Thin, crisp on the edges and with a nice flour coating.

 

 

Thin Crust Pizza Dough Recipe:

makes 2 pizzas, 12 inches each

 

Equipment:

pizza peel

pizza stone

parchment paper

rolling pin

 

You will need:

about 400grams of flour,  just shy of 2 cups (see pictures above) Plus more for kneading

1 package of dry active yeast (7 grams)

1 teaspoon of sugar

1 teaspoon of kosher salt

1 tablespoon of olive oil

200ml (7 oz) of warm water.

 

Whisk all dry ingredients in a large bowl. Add the olive oil and the warm water and bring it together with a wooden spoon or spatula.

Transfer dough to the bowl of a stand mixer with the dough hook attached and knead for about 4-5 minutes on low speed. Dough will still be quite wet when done, but it will look smooth. (see pictures above).

Transfer dough to a lightly oiled clean bowl and cover it with a kitchen towel. Let it rest for about 1 hour in a dry, warm spot.

Preheat oven to 475 degrees with the pizza stone placed in the middle rack.

Punch down dough with your fist (flour your hands first). Transfer dough to a well floured surface and knead lightly, adding flour as necessary just until it comes together in a ball.

Cut dough in half, wrap excess dough if not using it right away and store in the refrigerator.

Prepare the pizza peel by sprinkling it with cornmeal and some flour.

Cut a piece of parchment paper large enough just to cover the pizza peel. Dust it with lots of flour.

Roll pizza dough on a floured surface or directly on the parchment paper into a 12 inch round.

Top pizza as desired.

Using the pizza peel, slide the parchment paper into the pizza stone. Bake it for about 10 minutes or until dough is browned and topping is cooked.

To remove the pizza from the oven, use a tong to pull the pizza back into the peel. You can bring the parchment paper with it or not, just remember to remove it from the oven.

Slice and serve!