Let Them Eat Cake

Okay, it is January 1 and I am resolving to blog again! I will try and share healthier recipes after this one, which is too delicious not to share. These muffins were enjoyed on a cold winter morning, fresh out of the oven.

I must admit, these are a bit labour intensive, but definately worth it. They have a nice muffin texture, as opposed to cake-like.

This recipe comes from a cinnamon contest and I will provide you with the link to the award winning recipe. (Basically, I’m too lazy to type it all out. One resolution at a time).

http://www.betterrecipes.com/blogs/daily-dish/2012/01/12/french-toast-muffins/

Please enjoy these as a special treat!

I’m back! It has been a busy summer. I will try and catch up on some of the new recipes I tried and enjoyed. This first one is super easy and delicious even if you think you don’t like fresh figs. You will need:

• fresh black or green figs
• goat cheese
• chopped pistachios
• 1T balsamic vinegar
• 1T honey

Slice figs in half lengthwise. Sprinkle on top crumbled goat cheese, then the pistachios. Drizzle on top of that, the mixture of vinegar and honey. That’s it!!  Pop them in 1 bite!

I am addicted to this salad. It is so perfect for the HOT weather. It also doubles as dessert!

It truly could not be easier. You need:

• watermelon, cubed
• feta, crumbled
• mint, coarsley chopped
• black sesame seeds (optional)

Mix together and voila!!

Here are a couple of options for quick and easy, and of course, delicious caprese appetizers. They don’t need a lot of explanation. Ingredients are:

• cherry/grape tomatoes
• boccocini
• fresh basil
• olive oil
• balsamic vinegar or glaze
• sea salt

Option 1

Skewer cherry tomatoes, fresh basil and boccocini balls. Drizzle with olive oil and balsamic glaze. Sprinkle with sea salt. 

Option 2

Slice grape tomatoes in half. Slice a bit off the bottom, so that the tomato can stand upright. Cube small pieces of fresh mozzarella (boccocini). On toothpicks, skewer top of the tomato, mozzarella, basil and the bottom of the tomato. On your plate, drizzle olive oil and balsamic vinegar. Arrange the caprese bites on top and sprinkle with salt.

These are soooo yummy!!!

I was motivated today to attempt these fairly labour intensive, delightful Summer Rolls for a number of reasons. My 3 sons have adopted vegetarian eating habits of varying degrees; I had time; and I had a sous chef (yeah Robbie!).

These rolls are full of wonderful flavours and easily adaptable to your personal likes and dislikes. Also, they are so fresh and healthy and wonderful for warm summer nights.

You will need:

• rice papers
• carrots, julienned
• cucumber, julienned
• radishes, julienned
• red cabbage, sliced
• alfalfa sprouts
• pea shoots
• green onions, sliced on a bias
• mango, julienned
• mint leaves
• cilantro leaves

Veggies prepared will look like this:

Here comes the assembly. 

Working one roll at a time, soften the rice paper in a shallow pan of warm water and place flat on a cutting board.

Pile your fillings up in the middle of the rice paper, leaving a wide edge.

Fold the sides up over the fillings and then fold the bottom up over the centre. Roll up completely to encase the fillings.

Repeat.

While the sous chef was assembling rolls, I whisked together these ingredients for a Peanut Dipping Sauce:

• 1/4 cup each peanut butter and coconut milk ( I used light varieties of each)
• 3 tablespoons each hoisin sauce and water
• 1 tablespoon each sesame oil and seasoned rice wine vinegar
• 1 tsp Thai curry paste

While these take some time, both in vegetable prep and assembly, they can be made early in the day if you were having company. I think they are very impressive, not to mention delicious. You could also add cooked shrimp or chicken or tofu for a more protein laden dish.

Have fun with these! It is also a good activity for a group, where each guest can personalize their own. We actually made these in Vietnam in a cooking class. If Jay can make these, anyone can!!

This is a delicious recipe adapted from the cookbook “Bite Me”.  The fish itself does not have a lot of pizzaz, but with this combination of seasonings it is really flavourful.

Start with the salsa, which has to be sitting at room temperature for 30 mins before serving. You will need:

• 2 mangoes, peeled and diced
• 1 cup diced red pepper
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1 tsp jalapeno pepper, seeds removed, finely minced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Mix the ingredients together gently with a rubber spatula.

Mix together in a small bowl:

• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt

I like to cook the fish on the BBQ.  So, what I do is place 4 filets on a BBQ Buddy, which has been sprayed with Pam. A BBQ Buddy is an aluminum tray with ridges and holes that you can find in every grocery store during the BBQ season. Brush a little olive oil on each piece and then, rub the seasoning mixture on top.

Place the tray on the preheated (400 degree) grill and close the lid. In 10 minutes or less, your fish is ready. It should get nicely blackened on top. Transfer to a plate and spoon your salsa on top and enjoy!!

We are celebrating the Passover holiday now. My husband read that there are 2 schools of thought used when planning a seder. The first school attempts to recreate the seder that your mother hosted with all the traditional dishes (read pudding, greasy, way too many eggs). The second school of thought wants to create dishes that are more modern, healthy and innovative. Irregardless of of which school of thought you think you follow, every seder includes chicken soup with matzah balls!

Personally, I find myself a combo of both schools. I wanted to serve gefilte fish (traditional), but in a more elegant way. I found a great, EASY recipe in the cookbook Kosher by Design.

You will need:

• 2 frozen loaves plain gefilte fish, defrosted in the wrapper
• 1 frozen salmon gefilte fish loaf, also defrosted
• 2 Tablespoons chopped fresh dill
• 1 lemon
• 1-2 cucumbers
• horseradish

Preheat oven to 350 degrees.

Spray a 9 inch springform with Pam.

Add the chopped dill and juice of the lemon to 1 of the plain gefilte fish loaves and set aside.

Spread the first plain gefilte fish loaf on the bottom of the springform pan. I used a wet spoon to smooth it evenly to the edges. Then, on top of that layer, do the same with the salmon loaf and then use the last loaf with the lemon/dill mixture.

Cover with foil and bake for 1 hour. Remove the foil and continue baking until it is set in the middle. Mine took around another half hour. Your house will smell! Make sure you prepare this a day or 2 before serving.

Cool and refrigerate overnight. Thinly slice, either by hand or with a mandoline, cucumber and lay concentrically on top. Slice into wedges to serve. You can chop some yellow pepper to use as decoration.

Cut some wedges of cucumber and hollow out the top with a spoon to fill with horseradish. 

This was a huge hit at our seder. Both for it’s taste and presentation. Give it a try!!

This salad is so fresh and light tasting. We loved it!! There are also so many variations that you can choose based on your own personal preferences. For the basic recipe that serves 2 people, you will need:

• 1/2 C quinoa
• 1 C water

Place the quinoa and water in a saucepan and bring to a boil. Reduce the heat and simmer covered for about 15 minutes or until the quinoa is cooked. Remove the lid and fluff with a fork and let the quinoa cool. Add to that:

• 1/2 C each diced mango, blueberries and diced cucumber
• 1/2 tablespoon dried cranberries

Prepare the salad dressing by whisking together:

• 1 1/2 Tablespoons EVOO
• 2 Tablespoons fresh lemon juice
• 1/4 tsp. lemon zest
• S and P

Just prior to serving, add 10 finely chopped basil leaves to the dressing. Pour over the quinoa/fruit/veg mixture and mix gently.

This is so yummy and the leftovers (if there are any) are great. When I make this again, I will try substituting mint for basil. Also, I will be more generous with the dried cranberries. I could also see adding a bit of chopped onion or some goat cheese. The possibilities are endless. Enjoy!!

Who doesn’t love a chicken nugget?  These are a healthier, non-fried version with an adult flavour to them.

You will need:

• 2-3 chicken breasts cut into nugget size pieces (5-6 pieces per breast)
• 2/3 cup mild sweet Asian chili sauce
• 1 Tablespoon garlic chili paste

Marinate the chicken in the chili sauce and chili paste for 4 hours or overnight.

In a wide bowl or on a plate, mix together:

• 1 cup panko breadcrumbs
• 1/2 c lightly salted peanuts that have been ground up (either in a food processor or smashed with a hammer)
• 1 tsp. dried basil

Next, preheat oven to 500 degrees and prepare a baking sheet with non-stick spray +/- aluminum.

Dip the chicken in the panko mixture and arrange on the baking sheet, no 2 pieces touching each other. Bake for 10 minutes. They come out nice and crispy!

There are many variations for this. If you like it spicier, add more chili paste or chili flakes to the panko mixture. You can also prepare it as a whole chicken breast and forget the nugget theme. Either way, these are delicious!! Enjoy!

I finally made something tonight that was deemed blog worthy! This delicious soup was adapted from the blog skinnytaste.com. It is so easy and requires few ingredients. You will need:

• bit of olive oil
• 1 large white onion, chopped
• 3 cups vegetable broth (can be low sodium or organic)
• 1 lb baby carrots
• 1 T grated fresh ginger
• 1/4 C low fat sour cream
• salt and pepper to taste
• fresh chives, for garnish

In a large pot, heat the oil over medium heat. Add onions and cook, stirring often until onions are soft, about 5-6 minutes. Add the broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.

Add sour cream. Using an immersion blender, carefully blend until smooth. Bring soup back to a boil.  Add salt and pepper as needed. 

Ladle into bowls. Add more sour cream if you like and sprinkle with chives.

I doubled this when I made it. I like to freeze soup in dinner size portions. To make this super easy, I just used bagged carrots. Hope you enjoy!!