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.