Rosemary Seed Crackers

This is a recipe from www.samibloom.com.  You can a bag of crackers similar to this for $10 per bag, called "Ella's Flats," which are made here in Naples, Florida.  www.ellasflats.com
This simple recipe makes one tin of crackers. You can package them into cellophane bags and wrap them with a ribbon for a unique hostess gift.
Vary the seed combinations as long as the amounts are consistent.  You can add poppy seeds as well.

Ingredients 

100g unsalted sunflower seeds (1/2 cup + 2 Tbs)

100g unsalted pumpkin seeds (pepitas) (1/2 cup + 2 Tbs)

100g white sesame seeds (1/2 cups + 2 Tbs) or a mixture of black & white

40g chia seeds (approx 4 Tbs)

30g whole flax seeds (approx 3 Tbs)

3 Tbs psyllium husk

2 tsp sea salt (or less) or 1 tsp Himalayan Pink salt

2 Tbs fresh rosemary, chopped (or cumin seeds, or fennel or caraway seeds)

Cracked pepper

2 Cups of filtered water


Directions

Preheat the oven to 160C or 325F - Convection or fan-forced if available

1. Combine all ingredients in a large bowl and mix well.
Allow to sit for about 10-15 minutes. It will thicken with the chia seeds and psyllium husk.

2. Line a large baking tray (12"x18") with non-stick parchment paper. Use 2 smaller pans if you don't have a large one.

3. Spread the mixture on the the trays evenly and thinly. This will ensure the crackers are crispy.

4. Bake for 1 hour and 10-20 minutes. Check after one hour. The cracker should be light brown.  Allow to cool. Then break into rough mediums pieces. Store in an air-tight container.

These are great with hummus, cream cheese, or just broken into pieces and used to top yogurt and berries.

Shrimp 101

Frozen Shrimp from Stephen's Butcher Shop in Port Carling.
Product of Argentina. Already deveined and split for easy peeling.
This 2-lb bag will contain 26-30 shrimp. 

Shrimp can be purchase with the shells on or off, cleaned (de-veined), raw or cooked. They are normally sized using the number of shrimp in one pound. For example, shrimp sized 16-20, means one pound will contain 16-20 shrimp. So, the smaller the number, the bigger the shrimp. I liked the 10-12 size.  Try to get the shrimp the same size as then they will cook uniformly. In the first photo you can see how these two varied.

Shrimp with the peel on will have more taste when cooked with the peel on. You can barbecue shrimp with the peel on and then peel them after they're cooked. The photos above show the shrimp with the shell on, boiled for 3-5 minutes on a simmer, depending on the size of them. Then they are added to a bowl of ice water, which stops the cooking, and make them easier to handle. Peel the shrimp and then using a knife, slice them down the back and remove any grit, black row, with a paper towel.

Serve as a shrimp cocktail with sauces, on a salad, or as an appetizer.

If possible buy the shrimp fresh. If you find them 'previously frozen' - use them all and do not re-freeze them. Sometimes the packaged frozen ones will have added salt so make sure you taste them before seasoning.

Barbecued Pearl Onions with Garlic butter

Serves 4

Ingredients 

1 packet of pearl onions
1 TBS of garlic butter
or
1 TBS vegan butter
or
1 TBS butter and 1 clove of minced garlic

1 tsp thyme or oregano
salt & pepper

Method 

Bring a pot of water to the boil. Reduce to simmering. Add the onions from the packet.
Gently stir and simmer for 3 minutes.
Remove the onions with a strainer or spoon and place them in a bowl of ice water.
Take an onion out and slice off the root end. Then squeeze the onion from the pointed side, and it should pop out - peeled. If it doesn't, make a thin slice on the side and peel off the outer skin.

Place the peeled onion on a piece of tinfoil, and add the butter, salt & pepper, and herbs. Close up the tinfoil into a packet. Place the packet on the barbecue and cook on medium for about 20 minutes.
You can also place them in the oven, covered at 350F in a tinfoil container, or a glass dish. Stir occasionally.

Pearl onions are sweet depending on how you like them, they can be soft, or a little firm.
Use leftovers chopped in eggs, or on a salad.

Perfect Poached Eggs

Here are a few tips for poaching eggs that will give you perfectly cooked eggs just the way you like them, without having to try to peel a soft-boiled egg. Many restaurants put vinegar in the water which holds the egg white together - but I find you can really taste the sour vinegar in the eggs and it's not really necessary.

So here's the way to do it.

Bring a small pot of water to the boil (for 2 eggs).  Use a larger pot for 4 eggs.
Then turn it down to a simmer.
Break one egg at a time into a small bowl. This way, you won't have any shells in your eggs. With a spoon, stir the water in the pot in a circular counter-clockwise direction, creating a little whirlpool, and gently slide the egg into the pot. This keeps the egg white together and stops the egg from spreading.  Then gently do the next egg.

Keep the water simmering on low.
Set the timer for 3-4 minutes for a soft egg, 4-5 for a medium egg, and 6 - 7 for a well-done egg.

Lift the eggs out of then water using a slotted spoon or strainer. Rest them on a paper towel, to soak up the excess water.  This ensures no watery eggs are sliding around your plate. Then serve them with your favorite accompaniments.  Add salt & pepper to taste.

Sami's Hangover Cure

Sami Bloom is a Sydney, Australia based Vegan Nutritionist. She posted this recipe on Instagram and I thought it was a good one to have on hand for those nights where you party too hard and need a boost in the morning. Tried it and loved it!
Check out her website: samibloom.com

Ingredients

1 cup of coconut water
1 banana
A huge handful of spinach
1/2 cup of frozen mango chopped
1 fresh pitted date
1 tsp of spirulina powder *

Directions

Add the ingredients in this order to a Vitamix or blender.
Blend till smooth.

Feel better.

* Spirulina powder is available at health food stores or Whole Foods.
It's nature's green superfood and a rich source of vitamins and minerals.

Roasted Duck Breast

This is a Muscovy Duck breast and was quite large at .86 lb (14 ounces) .4 KG
You can have duck breast rare, medium or well-done. So for this size, cook it in the oven for about 8-9 minutes for rare, 10-12 minutes for medium and 13-15 for well-done.

Ingredients:

1 cast iron or heavy-bottom, oven proof saute pan
1 - 2 duck breasts
salt & pepper
Chinese Five Spice seasoning or one of your choice

Directions: 

Preheat the oven to 375F.
Rinse and pat-dry the duck. Score the fatty side of the duck breast by making a criss-cross pattern with a knife, just deep enough to cut the fat, and not the meat. Salt and pepper and use your favorite seasoning.

Heat the pan to medium-low. Add the duck breast fat side down, and cook for 6 minutes to melt the fat and get a brown crispy outside. Turn and cook one minute on the other side.

Drain the fat from the pan.

Put the pan in the oven and cook till done to your liking.
Remove the duck and let it sit for about 10 minutes before thinly slicing it.
If you cool the duck, cool it whole. Then slice it for a salad topping.

Serve with a chutney, cranberry, or blueberry sauce.

Turmeric and Cinnamon Tea

This is a wonderful tea to have hot or cold. Make a large batch, let it cool and then put it in a glass container in the fridge. Drink each day to feel great!

Makes 4 cups

Ingredients 

4 cups of pure water
1/2 tsp cinnamon
1/2 tsp organic turmeric powder
1-2 cinnamon sticks

Directions

Pour the water into a pot. Add the cinnamon, sticks, and turmeric.
Gently heat for about 5 minutes.

Mix thoroughly before drinking as the spices will sink to the bottom.

Turmeric is an anti-inflammatory.

Polenta with Parmesan, Rosemary & Thyme

Serves 4 

Ingredients 

32 oz of water
1 cup of polenta (corn meal)
sea salt
pepper
2 tbs butter
4 oz freshly grated parmesan or pecorino cheese *
1 tsp finely chopped fresh rosemary
1 tsp thyme leaves (no stems)
rosemary sprig for garnish
extra grated cheese to serve on top or at the table

Directions

To cook the polenta (corn meal), place the water in a heavy-based pot over medium-high heat. Bring the water to a slow simmer. Slowly pour the polenta into the water while whisking to combine.
Reduce the heat to low. Stir the polenta occasionally with a wooden spoon for 40-45 minutes.

Polenta is cooked when it comes away from the sides of the pot. Add the herbs about 10 minutes before it is done.  Stir salt, pepper, butter and cheese through the polenta when it is done. Pour/spoon it into a flat dish like a pie plate, or quiche dish.

Keep it warm till ready to serve. Garnish with a sprig or rosemary, fresh pepper and grated cheese.
Polenta is great as a side-dish for company. You can make it the day before, let it cool, cover and refrigerate.  Re-heat it when needed and serve in slices.

You can buy coarse grind, or regular fine grind polenta by Bob's Red Mill. I prefer the coarse grind.

Polenta can be served with steak, chicken. Italian sausages or with the Chicken Stew recipe on the blog.

* You can omit the cheese for a vegan variation. Or, sprinkle with nutritional yeast.

Blueberry & Peach Amaretto Sundae

This is a refreshing dessert to make when peaches are in season.
I used Haagen-Dazs Vanilla ice cream for this dessert. Let it soften at bit at room temperature or microwave for 20 seconds for a soft-serve texture.

Serves 4

Ingredients:

Ice cream
1 cup of fresh blueberries (wild if available)
2 ripe peaches, sliced or chopped
1/2 cup sliced almonds, toasted
4 TBS Amaretto Liquor
4 TBS pure maple syrup
Mint for garnish (optional)

Directions:

Spread the almonds on a baking sheet and bake them at 350F for about 5-8 minutes till light brown.  Remove to a plate to cool. This can be done ahead.

Scoop the ice-cream into the bowls and top with the peaches, using 1/2 peach per dish. Then add the blueberries, 1/4 cup per dish. Drizzle with the Amaretto and maple syrup. Sprinkle with the almonds.  You can add a sprig of mint for garnish.

Slice the peaches just before serving so they keep their color and don't brown.

Pineapple & Spinach Smoothie

This is super simple breakfast smoothie you'll enjoy making every day!

Makes on 16 oz serving, or 2 8 oz servings

Ingredients:

1 cup of almond or cashew milk
1 fresh banana
2 cups of fresh spinach or kale
1/2 cup of frozen pineapple or mango
1 serving of protein powder
1 tsp fresh turmeric (chopped)
2 fresh mint leaves (optional)

Directions:

Put the ingredients into a Vitamix or blender in the order listed. Process till smooth.

Note: When chopping fresh turmeric, it can stain your knife (stainless or ceramic). Use a cleaner like vim or barkeeper's friend to clean the knife.  It can stain your hands as well. You can use powdered turmeric but the fresh has a fragrant smell and adds a fresh taste to your smoothies. Turmeric is known for reducing inflammation in the body.

Slow Roasted Plum Tomatoes

These tomatoes can be served as a side dish with a main dish, or cold on a salad.  The slow roasting process results in an intensified tomato flavor. The Italian plum tomatoes are the best type to use for this recipe. They hold their shape as they are firmer. You can remove the outer skin after they are done if you like.

Ingredients:

4 - 6 Italian Plum Tomatoes
2 - 3 cloves of garlic, peeled and sliced
1 - 2 tsp fresh thyme
Salt & Pepper
1 - 2 TBS Olive oil

Directions:

Heat the oven to 250-300F.

Lightly oil a baking sheet. Slice the tomatoes lengthwise as shown.  Brush with olive oil.
Sprinkle with salt & pepper and spread the sliced garlic cloves evenly over the tomatoes.
Sprinkle with thyme. (Removed the time leaves from the stems).

Bake the tomatoes for 2 hours - 2 1/2 hours till tender.
Cool. Store at room temperature. Serve on a green salad or as a side dish.

Stewed Blueberries

The best blueberries are the fresh ones! But at the end of the season, if you have some in your freezer, it's nice to make stewed blueberries, and then serve them in a little dessert cup, or over cream or mixed into some yogurt. Unlike the blueberry sauce, there is no cornstarch thickener in this recipe.

Ingredients

2 cups of frozen blueberries
1/2 cup water
1 - 2 TBS white sugar
2 tsp fresh lemon juice

Directions 

Put the sugar and water in a small sauce pan.  Heat on medium until the sugar is dissolved.
Add the blueberries, stir and bring to a gentle boil for 2-3 minutes.
Remove from heat. Let cool a bit and taste for sweetness. Add more sugar if necessary.
Add the lemon juice.

Pour into a jar and cool at room temperature.  Store in the fridge.
We loved these as kids - it was fun to see your tongue turn blue.

Crock Pot Pork Ribs

This recipe is from my sister Cathy. There's an annual RibFest in town,  but the easiest way to make ribs and enjoy them at home is with this simple crock pot recipe. I had 5 portions (2 lbs) in a small crockpot, but if you have a larger crockpot, you could do 4 lbs of ribs.

Serves 2 

Ingredients 

2 lbs baby back pork ribs, cut into 3-4 rib portions
1/3 cup barbecue sauce
1 onion, sliced
salt and pepper
any barbecue meat seasoning of your choice

Directions 

Slice the onions and line the bottom of the crock pot.

Season the ribs with your favorite spices.

Put your oven broiler on High - and place place the ribs in a baking sheet.
Broil for about 5 minutes on each side. This gives them a nice crisp outside after they are cooked in the crock pot.

Spread the sauce on the ribs (not too heavily).

Lay the ribs on top of the onions. (1-2 layers)

Set the crock pot on High and cook, covered, for 4 hours. Occasionally turn the ribs in the pot.
You can add more sauce on the ribs.

Serve with barbecue sauce on the side.

Stewed Green Beans

This is an easy make ahead side dish, you can heat up just before serving. It goes well with roast pork, or chicken.

Serves 6-8

Ingredients: 

4 - 5 cups fresh green beans
4 cups of tomato sauce (Hunts or Rao is good)
2 TBS olive oil
1 white onion, finely chopped
2 carrots, finely diced
2 stalks of celery, finely diced
salt & pepper
1 cup of water

Directions: 

Prepare the green beans by breaking off the stem end. Leave the beans whole. Rinse and set aside.

Heat a saute pan to medium, and add the olive oil. Add the chopped onion, celery and carrots and stir for about 8 - 10 minutes till fragrant and tender.

Add the tomato sauce and water and heat through.

Add the beans, and mix well.  Cover. Cook on medium for about 20 minutes till beans are tender.
Season with salt and pepper.
Serve, or turn off and cool.  Heat later if desired.

Cabbage Rolls with Ground Beef & Rice

You can buy excellent frozen cabbage rolls at The Cottage Butcher in Bala, Ontario (from Natalie's Kitchen) in Toronto. After going through a few recipes I had, I came up with this compilation of homemade cabbage rolls.  You can prepare them ahead, and put them in their roasting pan in the fridge. And then bake them 2 1/2 hours before you're ready to serve.

Makes 8 large cabbage rolls 

1 Large head fresh cabbage, cored
1 cup of sauerkraut, drained (for the roast pan)

Filling Ingredients: 

1 cup of brown rice, (parboiled)
1/4 - 1/3 cup chopped onion, fried
1 lb ground beef
1/2 cup of sauerkraut (drained)
1 egg
1/4 cup breadcrumbs
1 tsp salt
1/2 tsp pepper
1/2 cup of tomato sauce
1 TBS fresh dill, finely chopped (optional)

Sauce Ingredients: 

4 - 14 oz cans Hunts Tomato sauce
1 cup of water
Pinch of brown sugar
salt & pepper to taste

Directions: 

Core the cabbage by using a knife and cutting out the core as deep as you can.  Fill a large pot with water, and add the cabbage whole. Bring it to a boil and boil for 20-25 minutes. Remove the cabbage and put it in a bowl of cold water.  Gently remove 8-10 of the outer leaves and put them on a t-towel. Dry. Remove a few more leaves to be used to line the roasting pan, whole and some chopped.

Boil the rice for about 6 minutes, and then drain it. Cool it by running cold water over it.
Fry the onions in a bit of oil. Cool. You can also use shallots for a milder taste.
Mix with all the remaining filling ingredients in a medium size bowl.

Rolling the Cabbage Rolls:
To help the cabbage leaves roll easily, trim the thick part of the stem of each leaf with a paring knife.
Put 1/3 cup of filling on the core part of the leaf and start rolling from the bottom, tucking in the sides.

Preparing the Roast Pan.

Use the leftover leaves to line the bottom of the roast pan, protecting the cabbage rolls from sticking or burning. Then evenly spread the 1 cup of sauerkraut and more chopped cabbage along the bottom. Add a cup of water. Add a layer of cabbage rolls. Add about 1/2 tomato sauce, and then another layer of the cabbage rolls. Top with more sauce and then a final layer of cabbage leaves.  Cover with tin foil, then put the lid on the roasting pan.

Bake in a 350F oven covered for 2 1/2 hours till rice is cooked inside. Remove the cabbage rolls using a wooden spoon so they don't break. Serve with more sauce from the pot and a side of sour cream.

Pan Roasted Chicken Supremes

This recipe is from John Tassoulis when he was the Chef at the Port Carling Golf Club in Muskoka.

John is now the owner of the Lord Nelson Steak House in Burlington, Ontario.

In this recipe, I've used ENVY EVOO, Organic, Extra Virgin olive oil imported from Greece.
www.envyevoo.com - list of suppliers and available on line.
If you're in Muskoka, Stephen's Butcher Shop in Port Carling carries this chicken.
The supreme cuts have the wing still attached and they are boneless, with the skin on.

Ingredients:

4 Chicken Breasts - Supreme cuts
1 TBS chicken seasoning of your choice (Hy's or The Keg is good)
4-5 TBS Olive oil
1/4 cup fresh parsley, chopped

Directions:

Pre-heat the oven to 375 F.
Wash and dry the chicken pieces.  Season them with the spices.
Heat a non-stick pan, on medium-high that can go into the oven. (The handle will be all metal, no plastic - such as All-Clad or Kitchen Aid).
Add the olive oil to the pan after it is hot.
Add the chicken breasts - skin side down.  Cook until browned (about 3-5 minutes).
Turn the breasts over in the pan and then put the pan in the oven - middle rack (uncovered).
Cook for about 8-10 minutes. Check for doneness.
With 2 oven mitts on, remove the pan from the oven. Put the chicken on a plate and let it rest for about 5-7 minutes.

Be very careful not to grab the hot pan by the handle after you take it out of the oven. I usually slide one of the oven mitts over the handle of the pan to remind me it's hot!

Sprinkle with chopped parsley and serve with side dishes like zucchini, carrots, garlic roasted potatoes, red or orange peppers, or green beans, tomato salad.  Everything colorful.

Baby Bok Choy and Oyster Mushrooms

This recipe is from my friend Annie or as we sometimes call her, the fourth Chinese sister! 
She has made delicious Chinese dishes for our family over the years.  When we met at IBM in Toronto in 1979, her cooking classes were popular with our work mates. 
This mushroom dish is great with chicken, beef or pork.  If you can't find King Oyster or Enoki you could substitute Cremini or 'baby Bella' mushrooms. 


Ingredients: 

3 bunches of baby bok choy
   (Cut in half for the big ones)
1 container of Enoki mushrooms 
1 container of King Oyster mushrooms
2 TBS cooking oil (not olive oil)
1 large clove of garlic, finely chopped
1 TBS light soy sauce
Pinch of salt

Directions: 

Trim off the very bottom of each baby bok choy.  Put in a large bowl and fill with water.  Swish with your hands and drain.  Repeat till the water is clear and no sand is remaining from the leaves.  Drain well.

Using a damp paper towel, gently rub the mushrooms to remove any soil. 
Slice the king oyster mushrooms to about 1/4" thick.  
Remove the woody end of the enoki.

Heat 1 tbsp of the cooking oil in a large frying pan.  Add the box choy and cook approximately 3-4 minutes, don't over stir.  Add soy sauce, chopped garlic and a bit of water.  Cook for another minute and remove from the pan.

Heat the remaining oil in the pan.  Lower the heat.  Lay the king mushroom, without overlapping if possible, and cook without stirring them.  When the bottom side turns brownish, flip to the other side.  Spread the enoki mushrooms on top.  Continue cooking till soft, with charred edges. When the second side is almost done, add 1 TBS of water, sprinkle with salt and cook about two more minutes.

Arrange the vegetables around the plate, and pile the mushrooms on top.  Pour any liquid from the greens onto the plate.

Serves 4.

Banana Mango Smoothie

This is a simple smoothie with lemon & parsley to give it a little zing!

Ingredients:

1 Cup Unsweetened Almond Milk
1 Banana
1 TBS protein powder
1 cup of fresh parsley
1 cup of frozen mango
1/2 inch turmeric root (fresh), peeled and chopped
  or a pinch of dried turmeric
1 squeeze of lemon juice  (1/4 slice)
1 TBS hemp seeds

Directions:

Add the ingredients in the order listed. By putting the frozen fruit on top of your green ingredients, they don't tend to get stuck around the blades and freeze up the blender.  Blend in a vitamix or blender till done.

Fresh turmeric can stain your hands, cutting board, knives (particularly ceramic knives).  To clean, use a cleaner like VIM, or Barkeepers Friend to get the color out.  The fresh turmeric adds a nice taste to the smoothie!

Chocolate Cashew Shake

Ingredients: 

1 Cup of Cashew Milk
  (or 1 cup of water and 1 TBS cashews, blended for 2 minutes)

3 pitted dates

2 TBS Cacao powder

1 tsp hemp seeds

2 TBS Chia Seeds

1/2 frozen banana

2-3 ice cubes

Put all ingredients in a Vitamix or blender and blend till smooth.
Blend the water and cashews first for 2 minutes if you are not using cashew milk.
You can substitute almond milk if you prefer it.

Serves 1-2

Roasted Garlic and Rosemary Potatoes

Serves 4

Ingredients:

2-3 TBS Olive Oil

Enough small potatoes for your guests (4-5 per person)

3-4 sprigs of fresh rosemary, chopped

3-4 garlic cloves, chopped

1/4 cup chopped onion (optional)

Salt

Pepper

Directions: 

Preheat the oven to 375F.

Add the olive oil to a 9x9 baking pan. Toss the potatoes, rosemary, garlic, onion and pepper.

Bake for about 30-40 minutes till a fork will pierce the potato.

Salt just before serving.

Serve with sour cream on the side, and some chopped green onion or chives.

Note:
If your potatoes are done before the rest of the dinner is ready, turn the oven off, and cover the potatoes loosely with foil. If they are over-done, they will start to dry out.
You can also cook them ahead. Then just reheat them for about 10 minutes.

Green Machine Smoothie

This is a healthy, energy-boosting smoothie you can make for breakfast or lunch. 
It's best to use yellow fruits like peaches, mangos or pineapples when you are adding greens like spinach, kale or arugula. If you add strawberries, raspberries or blueberries, the color will be less appealing. It tends to be brown - so remember your color-wheel when combining. 

Ingredients: 

Add the ingredients in this order. Adding the frozen ingredients last, on top of the greens, will avoid the blades getting stuck. You can vary the amounts of fruit and greens to your liking. 

1 cup of coconut water 

1 scoop of protein powder (Organic vegetable based is good)

1 banana 

squeeze of lemon juice

1 Tbs coconut oil 

slice of fresh ginger or slice of fresh peeled turmeric

1/2 cucumber chopped

handful of parsley 

1 stick of celery, chopped into 2" pieces 

handful of fresh spinach or kale

1 cup frozen mango or pineapple

1 Tbs hemp seeds, or a tsp flax oil 

5-6 ice cubes 


Directions: 

Using a vitamix blend on the smoothie setting till done. Or if you're using a blender, blend till it looks smooth. If you like your smoothies colder, add some ice cubes, mix, then remove the cubes. 


Serves 2 

Blueberry Orange Sauce

This sauce takes only minutes to make. It is delicious on pancakes, waffles, ice-cream and yogurt.

Make your own yogurt parfait, by layering yogurt, granola, sliced bananas, or strawberries, yogurt and the sauce.

Ingredients:

3 cups of wild blueberries (fresh or frozen)
1/2 cup of water
1/2 cup of fresh orange juice
1/3 cup white sugar or sugar substitute
1 1/2 TBS cornstarch, mixed with 3 TBS water
1 tsp lemon juice
pinch of cinnamon
1 TBS maple syrup (optional)

Method:

In a small sauce pan, add the water, orange juice, and sugar.  Heat on medium heat till the sugar dissolves. Add the blueberries and bring to a medium boil. Stir gently for 1 minute. Add the cornstarch and water mixture while it is boiling, stir, and then reduce the heat to a simmer. The sauce will thicken quickly.  Cook another 2-3 minutes. Remove from the heat and add the lemon juice and pinch of cinnamon.  Taste for sweetness and add the tablespoon of maple syrup or a bit more sugar if needed.

Pour into jars, or a bowl and cool at room temperature. Then refrigerate.

Makes 3 cups.

Perfect French Press Coffee

Make this your morning ritual to enjoy a rich tasting French Press Coffee.
You can vary the amount of the coffee if you find this recipe too strong.

Let this stand for 1 minute.

After 1 minute fill just to the top of the metal band.

Let sit for an additional 3 minutes - so 4 in total.
Gently press the plunger after 4 minutes.

Use a fine mesh strainer to remove grains that make it through the press filter. 

Steps to a perfect cup of coffee: (using a single French Press as shown)

Using a regular teaspoon, put 3 heaping spoons of coffee into the French Press.  Use 2 spoons if you like weaker coffee. I like to use Illy Espresso coffee (silver can with a red band and it will say Espresso).  Although it is really finely ground, it has the best flavor.

Boil the water and let it sit 45 seconds in the kettle, before pouring it.

Pour the water into the press to about 1/3 full. Stir. Set the timer for one minute.

Add the rest of the water to the metal band (not too high).  Set the timer for 3 more minutes.
Set the plunger on top of the press, but do not push it down yet.

Meanwhile, if you take cream or milk, add it to your cup.  You can microwave it for about 10-13 seconds to take the chill out. You can also use any of the nut milks for a vegan choice.

When the timer goes, gently and slowly press the plunger down. Be careful not to point the spout towards you in case you get a burst of coffee.  This is why you don't fill it too full. I usually point it towards the sink.

Put a fine sieve over your cup and pour the coffee through it, moving the press in a counter-clockwise motion. The sieve will filter out the tiny grains that make it through the mesh of the French press.
Some models are better than others in filtering. You will find some sediment in the very bottom of your cup, so don't drink it all the way to the very end!

* Illy also makes a really good decaffeinated coffee (green band) and you can mix some decaf with the espresso if you find it's too much caffeine.

Enjoy!

Date & Nut Truffles

Truffles made with almonds and coated with coconut.

This recipe is made in a food processor. I've added some Canadian Maple Syrup to give it an hint of maple flavor.  Adapted from Cooking Light.

I made them with roasted, salted or unsalted cashews (300g) (no need to toast them) instead of the almonds, and rolled them in hemp seeds. Also delicious!

Makes 30

Ingredients:

2 cups of whole pitted dates (packed) (about 12 oz)
2 cups of slivered blanched almonds, toasted
1 TBS of honey
1 TBS maple syrup
1 TBS orange juice
1/2 tsp ground cinnamon (or a bit more)
grated orange rind from one whole orange
1/8 tsp kosher salt
1 cup flaked unsweetened coconut, toasted (or hemp seeds) for rolling

Directions:

Check the dates for pits and remove any hard end stems.  I like the soft Medjool dates.

Spread the almonds on a 16 x 12 baking sheet. And then bake them at 350F for about 8-10 minutes, stirring occasionally.  Spread the coconut on an 8 x 12 baking sheet and bake it in a 350F oven for about 3-5 minutes, stirring. Check frequently.
Remove from the oven and cool both the nuts in separate bowls.
If you're using roasted cashews, just use them straight from the package.

Add the dates, cooled almonds and process till the nuts are ground.  About 1 to 1 1/2 minutes. Add the honey, maple syrup, cinnamon, orange rind, juice and salt to the food processor. Process on/off till a paste consistency forms and it holds together, 20-30 seconds.
Roll into balls and place on a sheet. Then roll each ball in the toasted, cooled coconut or hemp seeds, pressing some of the coating into the truffles.

Store at room temperature or in the fridge.
I like to store them in a glass jar. This also makes a lovely hostess gift.

Truffles made with cashews and coated in hemp seeds. 

Blueberry Pie & Tarts

This recipe can be made with fresh wild blueberries, or frozen wild blueberries. The wild berries are smaller, but have more taste than the cultivated larger berries. You can usually find the frozen wild berries from Canada or Maine.  Since they will have some ice crystals on them, it's a good idea to rinse them quickly under cold water and dry them in paper towels before using them in your recipe.

Two crust recipes are given - you can use butter or shortening depending on the texture you like.
The butter makes a shortbread-like crust, and the shortening or lard makes a flaky, puffy tart shell.

Filling: 

For one pie, or 24 tarts

4 cups of fresh or frozen blueberries
1/2 cup white sugar
1/4 cup flour
1 TBS (or a bit more) of lemon juice

#1 Pastry made with unsalted butter 

2 1/2 cups of flour
2 TBS sugar
pinch of salt
1 cup unsalted butter, cold and cut into small chunks
4-6 TBS ice water

#2 Pastry made with lard or shortening

1 1/4 cups of flour
1/2 tsp salt
1/2 tsp baking powder
1 TBS brown or white sugar
1/2 lb shortening or lard
1/2 egg
1/2 TBS vinegar
1/2 cup of cold water


Directions: 

Mix the flour, sugar and salt in a bowl, or put into a food processor.
Add the butter and process on/off for about 1 minute till the pieces are the size of peas.
Add the water, one TBS at a time and mix with a wooden spoon till it holds together.
Lightly form into two balls and flatten to disks.  Refrigerate for 30 minutes.

If you don't have a food processor, you can make this dough by using a pastry cutter to incorporate the butter into the flour.  Turn the bowl often as you go so you get all the flour into the butter.
Then add the water a little at at time to your bowl, and mix with a wooden spoon.

Roll out and cut 12 tart circles for each ball of dough.  I like to use a martini shaker as it cuts the dough to a nice size. Press the tart circles into a muffin pan so the shell is near the top of the muffin cup.  Or if you're making a pie, roll out each disk to about a 12" diameter.  Use one for the top and one for the bottom.

Fill each tart with the blueberry mixture. If using the butter crust, bake the tarts at 375F for about 20-25 minutes, till lightly browned. Let cool in the pans before removing them.

If using the shortening or lard crust, bake at 425F for about 10 minutes, then reduce the temperature for the remaining time - 10-15 minutes. This will puff the pastry.

For a pie, bake at 425F for 15 minutes, then reduce the temperature to 350F and bake another 25-30 minutes.

Nonni's Lemon Pie Filling

This recipe from my grandmother is delicious, super easy and made from real lemons.  A whole recipe will fill 24 tarts or a 9" single pie crust.  You can purchase a frozen pie shell, bake it, let it cool and then fill it.

Filling:
3 Tbs flour
3 Tbs cornstarch
1/2 cup white sugar
pinch of salt
1/2 cup cold water
2 cups of boiling water
1 TBS of butter (unsalted)
3 egg yolks (mix with a fork)
Juice of 1 lemon
grated rind from 1 lemon

Directions:
Add about 2 inches of water to a double-boiler. Or use a pot, and place a stainless steel bowl over it.
Do not let the bowl touch the water. Boil the water. In the top portion, add the flour, sugar and salt. Gradually stir in the cold water, then add the boiling water.

Turn the heat down to a simmer and mix until thickened.  (about 5-8 minutes).

Add the mixed yolks and continue stirring till thick.

Add the lemon juice and rind and remove from the heat.

Add the butter.  Taste, and you can add more lemon juice if you like it more tart.  Cool.

Fill the cooled tart shells, or pie shell with the cooled lemon filling.  Serve topped with whipped cream.

Lobster Watercress Salad

Watercress is a peppery salad that is a nice change from arugula. I like to use a lemon olive oil and a white lemon balsamic which is a little sweet to complement the greens. You could substitute another seafood like crab or shrimp.  Great recipe for a ladies' lunch.

Serves 4

Ingredients:

1 lb of cooked lobster meat or other seafood
1 package of Cress salad greens
8 spears of asparagus (steamed and cooled)
8 marinated artichoke hearts, cut in half
12 black olives and 8 green olives
8 campari or red cherry tomatoes, cut in quarters, or halves
2 Tbs fresh lemon juice
Olive Oil (lemon)
White balsamic vinegar
salt & pepper

Directions:

This is a salad that should be served in individual bowls, rather than mixed in a big bowl.
Set out 4 bowls.  Add a generous handful of the Cress.

Cut the cooled asparagus into 2" slices on a diagonal.  Add to each salad.
(Asparagus is cooked in a saute pan with about 1/2 cup of water on medium, till it turns bright green, then removed and cooled).

Cut the artichoke hearts and place in each bowl.

Cut the tomatoes and add to the bowls.  Add the olives.

Drizzle olive oil (about 1 TBS) per salad bowl on the ingredients. Then drizzle the vinegar lightly over each salad.

Top each salad with about 4 oz of the seafood. And then squeeze the fresh lemon juice over the seafood.  Salt and pepper can be optional for each guest.

Horseradish Cream Sauce

This is an easy sauce that goes well with beef tenderloin, chicken and even vegetables.

Ingredients:

1 cup sour cream
1/4 cup mayonnaise
2 TBS prepared horseradish
2 tsp Dijon mustard
1/4 tsp kosher salt
1/2 teaspoon white pepper
1/4 cup chopped fresh chives

Directions:

In a medium bowl, combine all the ingredients and mix well.

Let sit in the refrigerator for at least 20 minutes before serving.
Taste, and add more horseradish if you like a little stronger flavor.

(Can be made a day ahead). Keep refrigerated.

Roasted Vidalia Onions with Balsamic Glaze

When we lived in Atlanta, the huge bags of Vidalia onions would be available in the spring.
These are sweet onions and I found this recipe - using a cast-iron pan makes the onions brown evenly and gives them a rich taste. 

Ingredients 

4 medium sized sweet onions 

     (cut in half horizontally and peeled) 

3 TBS olive oil 

Salt 

White pepper 

1 to 2 tbs water

½ cup balsamic vinegar

2 tbs light brown sugar 

2 tbs butter

Directions 

Preheat the oven to 375F 

Rub the onion halves with olive oil. You can leave the outer skin on.  Sprinkle with salt and pepper.  Place the onions, cut side down in a large oven proof skillet in an oven over 375F. Bake uncovered until the onions are soft, about an hour. 

Scoop the onions up using a spatula and put them on a serving dish flat side facing up. 

Stir together the water, vinegar, brown sugar and butter in the skillet that the onions were roasted in. 

Scrape the skillet to dissolve the baked-on onion juices.  Heat to a boil.  Boil for several minutes to reduce, then spoon some over each onion.  Taste and add more salt if necessary.  Serve hot or at room temperature. 

You can use a balsamic glaze - use 1/2 the amounts shown, and just mix the glaze, butter and sugar in a dish and microwave it about 25 seconds to melt the butter. Omit the water. Spoon the glaze over the onions once plated. 

You can also reduce or omit the sugar. If you're using a flavored balsamic, like fig or cherry, then I would recommend reducing the sugar. 

Chick Pea Salad

This is a recreation of a salad we purchased at Smith's in Sudbury. It was so delicious, we made our own home version.

Ingredients: 

1/2 cup Tricolor chick peas (or if not available),
1/2 cup of Sprouted Chick Peas*

2 TBS freshly squeezed orange juice, or 1 TBS orange juice concentrate
1 TBS finely diced red pepper
1 TBS finely diced green pepper, or yellow pepper
1 TBS finely diced red onion
1 TBS finely chopped green onion, white & green
Juice of 1/2 lime (about 2 tsp)
1 TBS white wine vinegar
1 TBS chopped fresh cilantro (coriander)
salt & pepper
pinch of sugar (optional)

Directions: 

Add all the ingredients together in a bowl.  Mix, and adjust to taste.
Keeps in the fridge for about 2-3 days.

* The sprouted chick peas are available at Whole Foods, but if you can't find them, you could use canned chick peas (1 can Garbanzo beans). Drain the chick peas, and then double the ingredients given above as it will make a larger quantity.

Zucchini Spears with Parmesan Cheese

This recipe has been modified from a recipe I saw on:
damndelicious.net - some great recipes here! 



Serves 4 













Ingredients 

1 TBS olive oil 
2 medium sized zucchinis, cut into quarters lengthwise 
1/4 cup freshly grated parmesan cheese 
1/4 tsp dried thyme (or fresh) 
1/4 tsp dried oregano (or fresh) 
1/4 tsp dried basil (or fresh) 
1/8 tsp garlic powder (or 1 clove finely minced) 
Salt & Pepper to taste 
1 TBS fresh parsley, finely chopped 

Directions 

Preheat the oven to 350F. Spray a cooling rack with Pam or brush with olive oil. 
Place the cooling rack on a baking sheet and set aside. 

Cut the zucchinis into quarters. Cut off the ends. 
Brush the spears with the olive oil. 

In a small bowl, mix the herbs, parmesan, and garlic together. Sprinkle this mixture on the zucchinis. 

Bake for about 15-17 minutes (do not over cook). The spears should still be a little firm. Then broil for 2 minutes, until crisp and golden brown. Zucchini will taste bitter and get mushy if it is overcooked. 

Serve with fresh parsley garnish. 

These are also delicious cold in a salad. 

Nonni's Veal or Chicken Stew

This is my Italian Grandmother's recipe for a veal stew (or you can use chicken). Using this recipe, you can make risotto or if you prefer, serve the stew over fettuccini or any pasta.  Polenta is another Italian grain that goes very well with this stew recipe. Just follow the package directions.

Ingredients

1/4 cup olive oil
1 TBS butter
2 1/2 lbs of veal stew (cut into two-inch pieces), or
   2 1/2 lbs of boneless chicken breast, cut into pieces
1 carrot, chopped
1 stalk celery, chopped
1 medium onion, diced
1/2 green pepper, diced
1 cup sliced mushrooms
1/2 cup chopped parsley
1 fresh tomato, chopped
sprinkle of cinnamon
salt & pepper to taste
1 jar of tomato sauce (24 oz)
1/2 cup of water

2 cups of short grain, Italian Arborio or Carnaroli rice (for risotto)
or 1 package of pasta for 4 people

Grated Parmesan cheese to serve on top.

Directions 

Melt the butter with oil in a large pot. Add the veal or chicken and cook on medium high for
three to five minutes until lightly browned.  Reduce the heat to low and cook uncovered for about 45 minutes, stirring occasionally. The meat will be ready when there is no water in the pot, and you can see a bit of oil only.  Sprinkle the meat with the cinnamon (about 1/4 tsp), salt & pepper.

Add the tomato sauce, water and juice. Bring to a boil.

Add the chopped vegetables, parsley, mushrooms, and tomato. Reduce the heat to low and simmer, covered for 2 hours until the oil settles on top.

If you are going to make risotto, remove the veal or chicken using a slotted spoon.  Place the meat in an oven-proof dish and keep warm.

Wash the rice.  Add it to the sauce. Stir the rice in the sauce until it gets thick and then you can start to add more water. Have a kettle of boiling water ready and add boiling water gradually (about 1/2 cup at a time) to the rice. Keep stirring the rice. Add more water until the rice is cooked but still al dente. This should take 20-30 minutes.

If you are just making pasta, prepare the pasta according to the package directions. Serve into bowls and then ladle the sauce over the noodles.

Sprinkle with parmesan cheese.  Garnish with fresh parsley.

Beet Salad with Mint

This is a delicious salad. Beets fight anemia and detoxify the body. They are high in antioxidants and boost blood flow, regulate cholesterol levels and support healthy liver function. 

Ingredients

2 1/2 lbs beets - (3-4 medium size)
2 TBS balsamic vinegar
1/2 teaspoon sugar
2 TBS olive oil
1/4 cup fresh mint leaves, chopped

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 400-425F oven for about 40 minutes till soft when speared with a fork. 

The beets may be roasted 2 days in advance and kept covered and chilled.

Unwrap the beets carefully and let them cool until they can be handled. Using a paper towel, slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. 

In a large bowl whisk together the vinegar, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.

Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.

Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint. You can also add 1/4 cup of crumbled goat cheese or cubes of Feta cheese to this salad.