Kale & Brussels Sprout Salad

Ingredients

4 Servings 

¼ cup fresh lemon juice 

2 TBS Dijon mustard 

1 TBS minced shallots 

1 tsp minced garlic 

¼ tsp salt 

Fresh ground black pepper to taste 

2 large bunches of kale,  center stem removed

Or, baby kale leaves 

6 – 8  Brussels sprouts, trimmed, and sliced 1/8" 

½ cup extra virgin olive oil 

1/3 cup toasted sliced almonds 

¼ cup dried cranberries 

½ cup shredded fresh parmesan cheese (or less)
Omit for Vegan, or add your favorite vegan shredded cheese 

Method

Combine the lemon juice, mustard, shallots and garlic, salt and pepper in a small bowl. Slowly drizzle in the olive oil and whisk till smooth.  Set aside to let the flavors meld.

In a large bowl, toss the kale and Brussels sprouts with the dressing.  Cover and set aside in the fridge for 30 minutes or more (up to 6 hours).  Just before serving, add the parmesan cheese and toss.  Top with the toasted almonds and cranberries. 

Tuna & Bean Salad with Radicchio and Arugula

When buying tuna, try the tuna fillets packed in glass jars in olive oil. The fish is mild tasting, and has a better texture than the canned tuna.  This brand is Tonnino - 6.7 oz jar which is perfect for 2 people.

Ingredients

Serves 2

1 small head of radicchio, cored
2 cups of arugula
1 cup cannellini beans, rinsed and drained
1 stalk of celery, sliced on a the diagonal
6 oz tuna, drained
Kosher salt
flat leaf parsley for garnish
lemon wedge for garnish

Parsley Vinaigrette  (Makes enough for 4)

1 cup parsley (preferably the flat-leaf Italian)
1/2 cup olive oil
3 Tbs lemon juice
3 tsp champagne or white wine vinegar
2 small garlic cloves, crushed
kosher salt
finely ground pepper

Method

Mix the Parsley Vinaigrette ingredients in a food processor or blender until well blended.
If you don't have a a blender, finely chop the parsley and garlic and put it in a bowl with the lemon juice and vinegar. Slowly drizzle the oil in and mix it so it thickens slightly. Add salt & pepper to taste. You can add another garlic clove if you love garlic.

Arrange the radicchio and arugula on a plate. Top with the beans and celery. Salt & pepper
Drizzle the dressing over the salad and top with the tuna. Garnish with a sprig of parsley.
Serve with extra dressing on the side and a lemon wedge.

Note: You can prepare the salads ahead in the fridge. Add the dressing, just before serving.
Adding a salad dressing too early causes the salad to wilt from the oil, resulting in a soggy salad.
Kale however can stand longer with dressing since the leaves are dense and it actually helps to soften the texture of kale.

Hungarian Beef Goulash

This recipe calls for Sweet Hungarian Paprika.
I tried it with Smoked Paprika from Penzeys (www.penzeys.com).  Delicious! 

Serves 4

Ingredients:

3 Tbs. olive oil

1/2 white onion, chopped

or leek or shallot

2 tsp. caraway seeds

3 lb Chuck Roast or Blade Roast - cut into 1" pieces & fat removed,  

or 2 lbs of stewing beef already prepared

1 red pepper cut into1"pieces

3 Tbs. sweet Hungarian paprika, or 

      smoked Paprika

4 cups chicken, beef or vegetable stock

1 can (14 1⁄2 oz.) diced tomatoes

3 garlic cloves, minced

1 Yukon gold potato, peeled and chopped

1 parsnip, peeled and chopped

2 carrots, peeled and chopped

Salt and freshly ground pepper, to taste

1 Tsp fresh thyme

1⁄4 cup finely chopped flat-leaf parsley

1⁄2 cup sour cream

Directions:

* If you buy a blade or chuck roast, you can cut your own pieces of meat and the quality of the meat is excellent. Discard any large amounts of fat. 

In a large Dutch oven over medium-high heat, warm the olive oil. Add the onions and caraway seeds and sauté until the onions are softened, about 5 minutes.

Add 1/2 of the beef and 1/2 the paprika and sauté until the beef is evenly browned on all sides, 7 to 10 minutes. 

You do this in two batches, so the meat is in a single layer in your pot and is not crowded. 

Remove the meat and put in a bowl. Repeat for the next pound of meat.  Remove all the meat to a bowl. 

Add a bit more oil to the pot and saute the red pepper for about 2 minutes.

Return all the beef to the pot. 

Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Reduce the heat to medium-low, cover partially and simmer until the meat is fork-tender, about 2 hours.

Stir in the tomatoes and their juices, the garlic, potato, parsnip, carrots, thyme, salt and pepper. Cover partially and cook until all the vegetables are tender, about 20 minutes more. Stir in the parsley. Taste and adjust the seasonings. 

Ladle the stew into warmed soup bowls and garnish with the sour cream and more parsley. Serve immediately. Serves 4.

Gingerbread Cookies

Ingredients

3 cups flour  
¼ tsp salt
2 tsp ground ginger  
¾ cup unsalted butter, softened
1 tsp ground cinnamon  
¾ cup firmly packed brown sugar
1 tsp baking soda  
½ cup molasses (not blackstrap)
Grandma's Original brand
¼ tsp ground nutmeg          
1 egg

Icing and decorations

Directions

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.  
2. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.  
3. Add molasses and egg; beat well.  
4. Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk.
   Wrap in plastic wrap.  Refrigerate 4 hours or overnight. 
5. Preheat oven to 350F.  Roll out dough to ¼-inch thickness on lightly floured work surface.  Dough will be soft. Cut into gingerbread men shapes or you can use other shapes – hearts, Christmas, etc.  Place 1 inch apart on ungreased baking sheets.  Do now crowd them.   Keep dough refrigerated for easy handling.  Take out 1/4 or 1/3 of the dough at a time, and leave the rest in the fridge till ready to roll it out.  Before baking, press the raisin or currents in for the eyes and add hard candy decorations like pearls or stars  for the buttons. 
6. Bake 8-10 minutes or until edges of cookies are set and just begin to brown.  Cool on baking sheets 1 to 2 minutes.  Remove to wire racks; cool completely.  Decorate cooled cookies as desired.  You can use Betty Crocker decorator icing in the tube with the decorating tips. Icing will harden.  Store cookies in airtight container up to 5 days separated with wax paper, or tinfoil after the icing has set.   Makes about 20 - 5" cookies. 

Brussel Sprouts with Prosciutto

Brussel Sprouts can be eaten raw, sliced thinly and added to a salad. In this recipe, it is important not to overcook them. They should still be bright green in color.  Overcooked sprouts will turn a dull green color (like an olive-green) and then taste awful. So you want a little crunch still.

Ingredients 

About 4 brussel sprouts per person
salt & pepper
4 slices of Proscuitto
1 shallot
1 Tbs olive oil
1 tsp butter
splash of lemon juice
Italian seasonings (optional)

Method

Prepare the brussel sprouts by cutting off the bottom and peeling back a few leaves.
Boil water in a small pot.  Add the sprouts and cook about 5 minutes till bright green.
Remove and cool in ice water.  Cut the sprouts in half and set aside.

To prepare the prosciutto, fry the strips in a pan on medium heat till crispy.
Cool and then chop into 1/4 " pieces. You can also bake them in the oven till crisp.
They are nice on a salad - like bacon bits.  Set aside.

Heat a frying pan on medium heat, add the oil and butter.  Add the chopped shallots and brussel sprouts and saute till lightly browned, stirring gently.  Salt & pepper.
Add the chopped prosciutto.  Put in a serving bowl and add a splash of lemon juice.

You can also add some Italian Style seasonings like oregano, thyme, marjoram.
Leftover brussel sprouts can be added to a lettuce salad.

Pumpkin Cheesecake Parfait

This simple recipe can be made  'guilt-free' by using a sugar substitute. I used one called 'Z Sweet' an all-natural, zero calorie sweetener.  You can also use Stevia or Xylitol.  Another option would be to use 1 tablespoon of maple syrup 1 tsp of honey!

Ingredients

(Makes enough for 2 servings)

85g (1/3 of a block) of Cream Cheese (227g package)
2 Tbs of sugar, or sugar substitute
1/3 cup pumpkin puree
2 Tbs whipping cream (35%)
1/4 tsp of pumpkin spice 

Method 

Beat the cream cheese, softened, until smooth. Beat in 3 tablespoons of sweetener for about 2 minutes.  Beat in the pumpkin puree, whipping cream and spice.
Using a spatula, put in to 2 or 3 small,  6 ounce ramekins, or glasses.
Smooth the top with a spoon.  Refrigerate till firm - about one hour.

In a bowl, beat 1/4 cup of whipping cream with 1/2 teaspoon of sweetener, until soft peaks form.
Spoon over the cheesecakes and sprinkle with a little extra spice or cinnamon.

If you don't have pumpkin pie spice, you can make your own by using:
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves

Then use 1/4 tsp of this mixture for the recipe.

Italian Tomato Sauce

This recipe is from a cooking school in Trastevere, Rome. 

It is a fresh, easy recipe. 

You will need to have a food mill to press the tomatoes through. A worthwhile investment when you taste this pure sauce.  It's great with ravioli, pasta or as a pizza sauce. 

Ingredients: 

1 kg (2 lbs) of red ripe Roma or plum tomatoes 

1/2 red or gold onion 

10 fresh basil leaves 

1 stalk of celery 

1 carrot 

3 tbs extra virgin olive oil 

salt & pepper to taste 

Method: 

Put the olive oil in a pot on the stove. Cut all the vegetables coarsely and place in the pot.

Put it on high heat until it begins to boil, then cover with a lid, add salt and pepper lower the heat.  Cook 30-40 minutes over low heat - always covered.  Cool slightly and then pass the sauce through a food mill. This will take out the seeds and skins.  Put the strained sauce back on the stove and simmer for 15-20 minutes till it thickens.  the result is a soft tomato puree. Serve over any pasta or vegetables - add parmesan or vegan cheese and fresh basil.

Sashimi Marinated Tuna

Look for Sushi - Grade fresh Tuna for this recipe. 

2 – Sashimi Tuna Steaks about 1 ½” thick

2 tablespoons of olive oil 

Salt & pepper

Sesame Seeds - Black/White

Fried Lemon Rind (Recipe follows) - Optional 

Marinade:

3 Tablespoons of olive oil (or lemon olive oil)

1 Tablespoon of champagne vinegar or white wine vinegar

1 ½ tablespoons of rinsed and dried small capers 

½ cup coriander (cilantro) leaves, chopped – or Italian parsley

For the marinade, combine all ingredients and mix well.  

Brush tuna steaks on each side with oil.  Sprinkle with sesame seeds.  Cook on a pre-heated barbeque or in a grill pan over high head for 2 minutes on each side or until cooked to your liking.  Season to taste during cooking.  

Cool for 3-4 minutes before slicing or cubing. Place in a serving dish, pour over marinade, sprinkle with fried lemon rind and serve warm or at room temperature.

Fried Lemon Rind: 

Remove the rind from 2 lemons using a vegetable peeler and cut into fine strips.  Heat 1 tablespoon of olive oil in a frying pan and cook the rind over medium heat, stirring for 2-3 minutes or until golden. 

Drain on paper towels.

Can be served as an appetizer (2 steaks would serve 4-5 people)…or as a main 

course for 2. 

Strawberry Smoothie

This is a great way to start the morning.
Add a mint sprig for extra flavor instead of the cinnamon and use chocolate protein powder.  I like the brand Garden of Life - Organic Raw Protein Chocolate Cacao, available at Whole Foods.

Serves 2

Ingredients 

1 cup unsweetened almond milk

1 banana

1 tbs protein powder (vanilla or chocolate)

9 frozen strawberries (or any mixed berries)

1 tsp cinnamon

1 tsp vanilla extract (optional)

1 tsp stevia or honey (optional) 

1/2 tsp flaxseed oil

Add all the ingredients in your blender or vitamin and process till smooth. 

Pancakes with Ricotta Cheese & Fresh Blueberries

These pancakes are fluffy and the cheese and blueberry combination is delicious!

Look for the small wild blueberries available in the summer.

Ingredients

1 1/3 cups ricotta 

3/4 cup (6 oz.) milk

4 eggs, separated

1 cup plain flour (all-purpose)

1 tsp baking powder 

a pinch of salt 

1 1/2 oz butter (50g)

To serve: 

sliced bananas or fruit

icing sugar for dusting

Method

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 

Sift the flour, baking powder and salt in a bowl.  Add to the ricotta mixture and mix until just combined. 

Place egg whites in a clean dry bowl and beat until soft peaks form.  Fold egg whites 

through batter in two batches, with a large metal spoon. 

Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of the batter per pancake into the pan (don't cook more than 3 per batch).  Cook over low to medium heat for 2 minutes, or until pancakes have golden undersides.  Turn and cook on other side until golden and cooked through.  Transfer to plate.

Sift a few tablespoons of icing sugar on top. 

Serve with Canadian Maple Syrup! 

Serves 6-8. 

Pea Soup

This is a simple recipe - great for those snowy days!

Ingredients:

1 tbsp canola oil

1/2 medium onion, chopped
1 medium carrot, chopped

1 tsp garlic powder

1 tsp ground cumin (optional)

1/2 tsp sea salt (optional)

2 tbsp soy sauce

2 cups of uncooked green split peas

2 quarts of water

1 medium potato peeled & cubed

3 stalks celery, chopped

1 Ham steak (fully-cooked), chopped into 1/2" pieces (omit for Vegan)

Directions:

Wash the peas and check for stones according to package directions.
Saute onion and spices in oil for one minute. Add soy sauce, peas, carrots and water. 

Bring to a boil, reduce heat and simmer, covered for 1 hour.
Add potato and celery and cook an additional 20-30 minutes. 

Serve topped with a few croutons. 

Serve as is -- a little chunky, or use a hand blender or blender to puree. 

You can add boiling water if your bowl/cup if you don’t like it too thick.

Remove when the soup is done and cut up the meat and add it to the soup. 

Makes 8 servings. Freezes very well. 

Tuscan Bean Soup with Chicken Sausage

Ingredients 

2 tbs olive oil 

1/2 onion chopped 

1 stalk of celery diced

1 carrot diced

2 cloves of garlic minced 

1 quart (32 oz) chicken broth or vegetable broth 

2 chicken sausages, raw (casing removed)

1 14 oz can of chopped tomatoes

1 tsp Tuscan or Italian seasoning 

salt & pepper 

1 can of northern beans or cannellini beans, drained and rinsed

(reduced sodium) 

1 Tbs chopped fresh parsley 

2 Tbs grated parmesan cheese 

Method 

In a medium sauce pan, heat the pot on medium and add the olive oil. 

Add the onion, celery, carrots and stir till softened, about 5 minutes. 

Add the garlic and saute another 1-2 minutes. Add the sausage and fry until 

brown. Add the broth, tomatoes, seasoning, salt & pepper. 

Bring to a boil and then simmer for one hour till sausage is tender. 

Add the can of beans, and cook simmer another 1/2 hour. 

Serve with freshly chopped parsley and grated parmesan. 

Variation:  Use beef or porketta sausages, and use beef broth.  You could also add a handful of spinach, kale or swiss chard for some greens. 

Apple Breakfast Cookies

Ingredients 

2 Cups quick-cooking rolled oats 

1 1/2 cups whole wheat flour 

2 tsp ground cinnamon

1 1/2 tsp baking powder 

1/2 tsp salt 

1 cup packed brown sugar 

2 eggs 

1 cup milk

1/4 cup butter, melted 

1 tsp vanilla extract 

1 1/2 cups finely chopped apples (about 1 large apple) 

Preparation 

Preheat oven to 375F with racks in top and bottoms third of oven. 

Butter 2 large baking sheets or line with parchment paper. 

In a large bowl, whisk together oats, flour, cinnamon, baking powder and salt. In another bowl, whisk together sugar, eggs, milk, melted butter and vanilla.  Pour over dry ingredients and sprinkle with apples; stir until just blended. 

Drop batter of 1/4 cup for each cookie onto prepared baking sheets and leave about 2” between each cookie.  Bake for about 15 minutes, or until lightly browned.  Let cool on pans on racks for 2 minutes, then transfer to racks to cool completely.