Pea Soup

Why do peas have such a bad rep?  I've tried almost every known diet known to mankind and they are always on the "forbidden" list.  They have so many benefits:  weight management, good for your heart, prevent signs of aging, constipation, anaemia & fatigue, reduce depression & bad cholesterol too name but a few.  So eat your peas!

Ingredients:

1 T olive oil

2 onions, chopped

1 carrot, chopped

3 garlic cloves, chopped

1 cup, dried green split peas, rinsed

2 c of water

1 - 900 ml container of vegetable broth

3 cups of frozen green peas

Directions:
Heat oil in a pot.  Add onions and carrots and cook until tender.  (3 - 5 mins)
Add garlic and cook for 2 more minutes
Stir in split peas until coated
Add water and broth.  Bring to a boil and reduce heat to med-low.
Simmer, partially coverted, until peas are very tender.  (about 45 mins)
Add frozen peas and cook for 2 mins more.

Puree soup, in batches, in a blender until smooth.

Optional:  garnish with bacon bits and chopped chives

Adapted from Chatelaine Magazine

Chocolate Zucchini Bread

When I am craving something totally decandent; chocolate zucchini bread is how I get my fix.  So easy to make and its so moist & tasty and guilt free.  Loaf never lasts long and always a hit when taken to pot luck or Christmas luncheon parties!  Makes 16 servings at only 161 calories each!  I have been making this for years; don't know why I am only getting around to posting recipe now.

Ingredients:  

3/4 c sugar

3 T vegetable oil

2 large eggs

1 c apple sauce

2 c all purpose flour

2 T cocoa powder

1.25 t baking soda

1 t cinnamon

1/4 t salt

1.5 c finely shredded zucchini

1/2 c semi sweet chocolate chips (or more if you wish)

cooking spray

Directions
Preheat oven to 350
Place 1st three ingredients in a bowl and mix with electric beater until well blended.
Stir in apple sauce.
Combine flour and next four ingredients thru to salt in a bowl.  Mix with whisk.
Add flour mixture to the sugar mixture.  Mix with blender until moist.
Stir in zucchini and chocolate chips.
Pour into loaf pan coated with cooking spray.
bake for 1 hour
cool in pan for 10 mins; remove from pan and place on wire rack until completely cooled.

Enjoy!  Good any time of  the day!

Courtesy of:  Cooking Light Cookbook 
http://www.myrecipes.com/recipe/chocolate-chip-zucchini-bread

Slow Cooker Moroccan Tomato Soup

Not  feeling the greatest; fighting the flu and don't have much of an appetite.  Thought I would give this a try; as next to no work to prepare.  Has a bit of a bite and surprise ingredient (peanut butter) not only adds protein but makes it super creamy.  Added a sprinkle of peanuts as a garnish.  Certainly fit the bill in my world!  My only question; how well will it freeze?

Ingredients

1 large Spanish onion, chopped

3 cloves of garlic, chopped

2 T packed brown sugar

2 t chili powder

1 t cumin

1/2 t pepper

1/4 t salt

pinch of cinnamon

1 can of diced tomatoes (796ml)

1/4 c tomato paste

1 T red wine vinegar

3/4 c smooth organic peanut butter

Directions:
In a slow cooker combine onion add all the ingredients above except the peanut butter.
Add 2 cups of water and stir well to combine.
cover and cook on low setting for 5 - 8 hours
Turn off heat, add peanut butter.
Using immersion blender or pour into blender, puree until smooth.

Adapted from/Courtesy of:
Cdn Living; Sunday Suppers

Walnut Pumpkin Jelly Roll Dessert

Saw this recipe while waiting in the grocery check out line and thought I would make as a thanksgiving dinner dessert.   Easy enough but I found it very sweet.  I was ready to write it off; but went out for thanksgiving hike with my nieces next day and packed them up some before they headed on their merry way.  Well, they texted me to say it was seriously good!  Gave me the confidence to bring to thanksgiving gathering at the Ks.  Well I am very glad I did.  It was a hit.  Good friend nudged me to post 3 times over the course of the night so here it is :)

Ingredients
3 large eggs

1 c sugar

2/3 c canned pumpkin

1 t lemon juice

3/4 c all purpose flour

2 t cinnamon

1 t baking powder

1 t ground ginger

1/2 tsp salt

1/2 t ground nutmeg

1 t pumpkin pie spice

1 c chopped walnuts

Filling:

6 oz cream cheese, softened

1 c sugar

1/4 c butter, softened

1/2 t vanilla extract

Directions:

Line a greased 15x10 in baking sheet with wax paper, spray with non stick cooking spray

In a bowl, beat eggs for 3 mins.  Gradually add in sugar and continue beating for 2 mins until mixture becomes thick and lemon coloured.  Stir in pumpkin and lemon juice.  Combine dry ingredients and fold into pumpkin mixture.  Spread batter evenly in prepared pan.  Sprinkle with walnuts*

Bake at 375 for 12- 14 mins.
Cool for 5 minutes
Turn cake out of pan onto a clean kitchen towel dusted with sugar.
Gently peel off waxed paper and roll up cake in towel jelly roll style. 
Cool completely on wire rack.

combine filling ingredients in a bowl; beat until smooth.
Unroll cake and spread filling evenly to within 1/2 inch of edges.
(*this is where I chose to sprinkle walnuts;  found it broke up the sweetness & added texture to the filling)
Roll up cake again without the towel and refrigerate at least 1 hour before cutting into slices.

Balsamic Pork Tenderloin - Crockpot Recipe

Days are getting shorter and I start craving comfort foods; so I am going thru the freezer and pulling out the crock pot.  Pulled out 1 lb. pork tenderloin (paid $4.97)  and placed in fridge to thaw overnight.  Found this recipe online, sounded good and I have all the ingredients on hand!  Posting (adapted as shown) as I will definitely be making this again!  The gravy was the best ever and required no work on my part! Assembled in the morning; turn cooker on and ready when I got home!  Served with turmeric roasted veg as I always have broccoli and/or a carrot or 2 in the fridge.

Ingredients

1 - 1 pound pork tenderloin

1/2 c vegetable stock

1 T balsamic vinegar

1 t Worcestershire sauce

1 t soy sauce

1 t honey

pinch of red pepper flakes

2 small or 1 large garlic clove, minced.

Simply place pork tenderloin in crockpot.

Mix remaining ingredients and then pour over the meat.

Place lid on slow cooker and cook on low for 4-5 hours or on high for 2.5 hours

cut or use 2 forks and shred the meat.

Pour about 1/4 c of gravy over the meat and pour remaining into gravy boat.

Serve with hot rolls/buns


Adapted/Courtesy of:  
https://addapinch.com/balsamic-pork-tenderloin-recipe/

Chinese Chicken Salad (Crock Pot Dish)

Perfect for a night like tonight; the days are getting shorter; pitch black at 7pm and for some reason really feeling it today.  This dish I made and froze for a rainy day; which was today.  Got home and warmed up; compiled salad ingredients and dinner was done.   A hit on all counts! One of those meals where it doesn't hit you at how full you really are until after the fact.  Hubby enjoyed & felt the cashews really complimented the flavours in the dressing.  And there were next to no  dinner dishes!  Got to love that!  At only 191 calories per serving; can't be wrong.

Ingredients:

2 lbs of chicken thighs (I used skinless, boneless)

1 c chopped celery (2 stalks)

1/2 c chopped onion (1 medium)

2 cloves of minced garlic

1/2 c hoisin sauce

3 T soy sauce

2 T grated fresh ginger

1 T dry sherry

2 t Asian Chili sauce

1 t sesame oil

1/4 c rice vinegar

8 c shredded romaine lettuce

1  c shredded carrots

1/2 c unsalted dry roasted cashews, broken

Directions:
Sprinkle chicken with pepper.  Place chicken, celery, onion and garlic in slow cooker.
In a small bowl, combine hoisin sauce, soy sauce, ginger, sherry, chili sauce and sesame oil; pour over chicken mixture and stir to combine.
Cover and cook on low for 5-6 hours or on high for 2.5 - 3 hours

If want to freeze, at this point cool and store and store in freezer for future use.
As I was able to remove fat from broth/gravy when it was thawing; believe calorie count lower than shown.

Remove chicken from cooker, reserving 1/2 c of the broth/cooking liquid.  When chicken is cool enough to handle, remove chicken from bones (I did not have to do this as used skinless, boneless).  Using 2 forks or your fingers, pull chicken apart into shreds.

For the dressing:
Combine 1/2 c of the broth/cooking liquid with 1/4 c rice vinegar (6 servings)
3 servings = 1/4 c of the broth and 2 T rice vinegar
1 serving = 1 T of the broth and 1.5 t of vinegar

To assemble:
Arrange romaine lettuce, chicken, carrots and cashews (if desired) on dinner plate
Shake dressing and drizzle over salad.

191 calories per serving

Dish serves 6;   2 - 1.5 servings tonight; 1 serving for lunch tomorrow and remaining 2 back in the freezer and will make over the weekend.

Grilled Tuna over argula with Lemon Vinaigrette

Perfect week night summer evening dish!  Especially when working in the extreme hot temperatures we have been experiencing of late.   So refreshing; flavours totally complimented the fish.  Hubby just lathered it up.  Used frozen tuna; so must remember to thaw in fridge night before.

2 - 5 oz frozen tuna

1 t extra virgin olive oil

1 t fresh lemon juice

2 c baby argula

1 t capers

salt & pepper to taste

Season tuna with salt & pepper
Place 1 cup of arugula on each dinner plate (2)
Combine oil & lemon juice, salt and pepper; set aside

Heat grill or grill pan to high heat; spray with cooking oil and then place tuna on grill.
cook for 1 minute; turn over and cook for additional 1-2 mins (depending on thickness of tuna);
remove from heat.

slice tuna diagonally and place on top of arugula
top with lemon vinaigrette and enjoy immediately.

Serves 2 / 300 calories per serving!

Courtesy of:  
http://www.skinnytaste.com/grilled-tuna-over-arugula-with-lemon/

Spinach Stuffed Portabello Mushrooms

Was planning on making Hazelnut Chicken Schnitzel and then looking closely at recipe and directions decided it against it as I really like my "Oven Fried Chicken" dish and not nearly as many calories.  http://whats4dinnersue.blogspot.ca/2014/07/oven-fried-chicken-with-tomato-gravy.html

What to do?  It is now 3pm and I have to give hubby his grocery list within the next 20 mins and of course at the same time answering 2 or 3 emails that needed urgent attention and my phone is ringing... but I digress... felt like stuffed mushrooms; quickly searched the web and this is what I decided to try.  Easy, quick and very filling!  Could easy be vegetarian fare as taste would not suffer if pepperoni was omitted.   Served with simple salad and voila, dinner was done!

Ingredients:

4 portabello mushrooms

3T olive oil

2 T Italian seasoning

1 egg

2 garlic cloves, minced

1 10 oz bag of spinach greens, chopped

1/4 c pepperoni, chopped

1/4 c grated parmesan cheese

1/4 c shredded mozzarella cheese, divided

5 T breadcrumbs, divided

Directions
preheat oven to 350
scrape off the brown ribbing with spoon from mushrooms
Mix olive oil and Italian seasoning and brush on both inside & outside of mushroom caps
place on pan and bake for 12 - 15 mins
remove from oven and wipe away any excess water

In the interim,
mix egg, garlic cloves in a bowl
Add spinach greens (know it seems like a lot but works)
Add pepperoni, parmesan cheese , 3T of the mozzarella cheese and 2 T of breadcrumbs
Evenly divide mixture and place in mushroom caps
top with remaining mozzarella cheese
sprinkle with remaining breadcrumbs
return to oven and bake for 10 mins more

adapted from/courtesy of:
http://allrecipes.com/recipe/220810/spinach-stuffed-portobello-mushrooms/

Roasted Cornish Hens & Tumeric Roasted Vegetables

Tonight's meal was the perfect ending to a day rafting down the Grand Bend River!  It was quite the work out due to the wind and this meal was simple; satisfying and fortifying!

Brined 2 Cornish hens last night.  Arrived home and preheated oven to 425.
we took our dog out for a walk (at this point skies looked threatening; thunder and lighting storm approaching)
Pat hens with paper towel rub with olive oil and place in roasting pan
Cook as follows:
1st 30 mins at 425; then turned heat down to 400 and cooked another 30 mins; and then turned down heat to 375 and cooked another 30 mins; do not open oven!

in the mean time made Turmeric Roasted Vegetables - this side could very well be a main dish in my world!

Ingredients:

6 c broccoli florets

2 large carrots, cut in half diagonally and then into 1 inch chunks

1 t turmeric

3 T grapeseed oil

1/2 c raw unsalted almonds

1/4 red onion, minced

1/4 c flat leafed (Italian) parsley 

2 T lemon zest

juice of 1/2 lemon

2 garlic cloves, minced

Directions:
Preheat oven to 425.
In a large bowl, toss broccoli, carrots and turmeric with 2 T oil.  Arrange on a single layer on a baking pan.  Roast until golden and tender (30 to 35 mins)
Meanwhile; in a food processor, process almonds until finely chopped.
In a small non stick pan, saute onions with 1 T oil until tender (4 - 5 mins)
Remove pan from heat and stir in almonds, parsley, lemon zest and garlic.
Transfer roasted veg to serving platter.
Top with gremolata (parsley/almond mixture)
drizzle lemon juice over top

enjoy!

courtesy of:
Clean Eating May 2017
https://www.clarkscondensed.com/food/the-only-recipe-for-cornish-hens-you-will-ever-need/

Broccoli, Kale & Cheddar Quiche with Quinoa Crust

Not keen on Quinoa but now a fan of it as an alternative to a pastry pie crust.  Quiche was everything it should be and will freeze & save the leftovers for breakfast on to the go over the coming weeks.

Ingredients:

1 cup & 2 T vegetable broth

2/3 c quinoa

1 bay leaf

3 eggs + 4 egg whites

1/2 c shredded cheddar cheese

1 T halved olive oil

1 leek, lengthwise and thinly sliced

1 c broccoli florets, (1/4 inch in size)

1 c baby kale (or spinach)

1/2 milk

2 t Dijon mustard

1/2 t salt

1/4 t pepper

Directions:

Preheat oven to 375.  Spray a glass or quiche pan with cooking spray and set aside.

In a small saucepan, combine  broth, quinoa and bay leaf; bring to a boil. Reduce heat to low and let simmer until tender and liquid is absorbed.   (about 10 mins)  Transfer to a bowl and cool.

Whisk 1 egg and stir into cooled quinoa.  Stir in 1/4 c of cheese.  Press mixture into bottom and sides of baking dish.  Bake until crust is dry to the touch, about 25 mins.

Meanwhile, in a skillet, heat oil on med low heat.  Add leek and saute until softened.  Add broccoli, kale and 1/4 c of water; cover and cook until tender (about 4 mins).  Scrape into crust.

In a small bowl, whisk together remaining 2 eggs & 4 egg whites, milk, mustard, salt and pepper.  Pour into crust and sprinkle with remaining cheese.  Bake until top is golden and knife inserted in middle comes out clean (about 30 mins)

Can be kept in the refrigerator for 3 to 4 days.
Cut into 6 wedges.


245 Calories per serving
courtesy of:  Clean Eating Jan 2017

Steak & Kidney Pie

How do you express your love?  Hubby's birthday and I  decided to bake him a Steak & Kidney Pie.  But where do I find recipe?  Google?  No luck; called  Carolina,  the best chef we know; she can make a meal from nothing and you are licking your fingers wanting more!   Hubby used to rent bsmt from them over 20 years ago and she would bake him a pie every year for his birthday.

Verdict:

Well, I am the first to admit that Carolina is still #1 in my books when it comes to Steak & Kidney pie; although hubby wolved it down (he just loves the smell and the taste of the meat) I was disappointed as the gravy in the pie should have been a bit thicker!

Although I feel I did not meet her standard; K already tasting the meat mixture and in heaven!  When telling her after the fact she laughed and said "this is why we love to cook for him! : But hubby did admit, with love, that she did make it to perfection her very first time!  She gladly offered to make one together which make hubby grin from ear to ear which is why we love her to pieces!  But I think the fault was cooking 5 hours in crock pot vs stove so I will have to try another time:)

But that's not to say not good; meat was fantastic!  I had drained some of the juices prior to putting in the pie shell and made gravy which was awesome and leftovers will be amazing next day! My only complaint;  for the pie itself -  no gravy consistency like a true English  meat pie :(

Nope, haven't given up yet!  Next time will be even better!

Peach Jalapeno Jam

Enjoyed my breakfast this morning!  Toasted English muffin slathered with cream cheese and topped with Peach Jalapeno Jam.  Great way to start off day before dashing out the door to catch my morning train.

Ingredients:

3.5 lbs of ripe yellow peaches (I left the skin on)

1.5 c of sugar

1 jalapeno chile

7 strips of lemon peel

juice of 1 lemon

1 tsp of salt

Directions:
In a large bowl, toss peaches and sugar until well mixed.
Pour into a large strainer placed over a bowl and let stand for 30 mins.
Reserve accumulated juices for another purpose (like Peach Sangria over as a topping over ice cream)

In a large saucepan, bring peaches, chopped jalapeno chile,  lemon peel &juice and salt to a boil.
Lower heat to simmer and cook for 30 mins.

With a potato masher, lightly mash fruit.  Discard lemon peel.  Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.

Adapted from/courtesy of:  
http://www.goodhousekeeping.com/food-recipes/a15367/carlas-peach-jalapeno-jam-recipe-ghk0714/

Roasted Beet Wellington

This was the hit of the party and a great the next day!  In fact, I think I enjoyed them more (but that might actually be more for the fact that all I had to do was warm them up)  Have to admit that working with phylo makes me so nervous; so fussy and temperamental!

Will definitely attempt this dish again as it really did receive rave reviews!   

Ingredients:

2 -3 beets

1/4 c olive oil

1 t fennel seeds

1 t black peppercorns

1  3" sprig of fresh rosemary (I stole one from my neighbour's garden)

1/2 t salt

1 large leek (white and light green parts only)

4.5 c of chopped baby kale

3 cloves of garlic, minced

1/4 t peper

6 oz soft goat cheese

4 sheets phylo pastry

poppy seeds

Directions:
Preheat oven to 400
In small baking dish, toss together beets, oil, fennel seeds, pepper corns and rosemary sprig and1/4 t salt.  Cover dish with aluminium foil and bake for 45 - 60 mins.

Using tongs, transfer beets to a cutting board.  when beets cool enough to handle, slide off and discard skins.  Cut beets into bite sized pieces

In a large skillet, heat up 2 t oil.  Add leek and saute, stirring frequently, until tender (about 3 mins).  Add kale, garlic and ground pepper, chopped rosemary and 1/4 t salt tossing frequently with tongs until garlic is fragrant (1 - 2 mins).  Add 2 T of water cover and cook stirring occasionally until kale is tender.  Transfer to a large bow and let cool for 10 mins.  Add beets and goat cheese and lightly mix.

Now here's the scary part.... phylo is so fussy... but by the end of the process I think I was getting the hang of it...

take 1 phylo sheet and I placed on my cutting board (big work surface)
recipe states you should brush phylo with remaining oil mixture from beets in oven
then put a 1/4 of the mixture in bottom corner of phylo.
Fold the adjacent up diagonally into a triangle shape.
Continue folding diagonally until you reach the end of the phylo
folding over and pushing in the end of the triangles slightly
place on cookie
brush with more oil and bake until golden brown

well I had made a double batch as appetizer for my summer garden party

by the time I had made my 4 tart I was in a tizzy

worried that taking too long, phylo drying up (not good)

so... ended spraying each phylo with cooking spray (so much faster and more coverage)

and repeated process above.  This is how I will work with phylo in future. 

Cooking spray, olive oil - wonderful thing!

Per serving / 1 triangle:   391 calories
served with Kale salad on the side
Cheers

adapted from Clean Eating Jan/Feb 2017

Easy Peasy Peach Crostata

Can't believe how easy this was and how succulent and sweet the peaches tasted! 

Of course you have to serve with vanilla ice cream!  Using a ready to use deep dish pie crust; seriously only takes minutes to prepare; no excuses not to prepare!

Ingredients:  

1 lb of peaches, pitted and sliced

3 T brown sugar

1 Tcornstarch

1/3 t of ground ginger

pinch of salt

frozen pie crust

Preheat oven to 425

In a large bowl, toss peaches with brown sugar, cornstarch, ground ginger and salt.

Place pie crust on a cookie sheet.

Arrange peach mixture in the middle, leaving a 2 inch rim around the circle.

Fold border overfilling.

Bake 20 - 25 mins.

Serve with vanilla ice cream and enjoy!

Courtesy of:  
http://www.countryliving.com/food-drinks/recipes/a33434/peach-crostata-recipe-ghk0812/

Radish, Fennel & Carrot Cakes with Broccoli Pesto

Really enjoyed this meatless meal!  Surprisingly hubby did too (mind you I did have leftover chicken in fridge which I sliced up for him too)   Vegetables were all bought at the farmer's market yesterday.  Loved the pesto which complimented the flavours in the patty quite nicely.  Took an hour to make (from start to the table) but as I have more than enough for my lunch tomorrow and able to freeze some for another meal another day feel it was worth the effort.

Radish, Fennel & Carrot Cakes

Ingredients:

1/2 c flower

1 T ground flaxseeds

1 T paprika

2 t ground coriander

1/2 t salt

1/4 t pepper

1.5 c grated carrots

1 can chickpeas, drained and rinsed

1 c grated fennel

1 c grated radishes

1/4 fresh dill, chopped

zest of 1 lemon

juice of 1 lemon

3 large eggs

olive oil or grapeseed oil for the pan

Directions:
in a small bowl, mix the dry ingredients
In a large bowl, mix together carrots, chickpeas, fennel, radishes, dill, lemon zest and juice, and eggs.
Add flour mixture to wet ingredients and combine.

In a large frying pan; heat up 2 ts oil.  Working in batches of 5 at a time (using a 1/4 c measuring scoop for each pattie) place scoops in frying pan and slightly flatten to form a pattie.  Cook for 4 - 5 mins and then flip. Press to flatten and cook until golden brown.

Repeat 2 more times; making 12 -14 patties.

Freeze left overs for future use; wrap in parchment paper and place in freezer bag.  To reheat; place on a baking sheet lined with parchment paper in oven at 375 until heated through, about 15 mins.

Broccoli Pesto
2 T pine nuts
2 c steamed broccoli florets
1/2 c fresh basil, packed
1/3 c olive oil
juice of 1/2 lemon
1 T minced garlic
1/2 t salt
1/4 t red pepper flakes

Toast pine nuts in a dry plan.   Set aside.
Add remaining ingredients into a blender and blend to a thick paste
Add pine nuts and 2 - 3 T of water.
Blend into a smooth consistency (I used the smoothie setting)
Refrigerate until ready to use.


Adapted from (I really did deviate) 
Clean Eating - Jan 2017

Celebrate Summer with a Peach Tart!

I have now found my "go to" peach pie dish!!! So impressed with appearance and I really can't tell you what I loved more - the peaches or the taste of the almond pie crust (with was buttery & moist).  Not nearly as difficult as it appears and amazed as the dough needs no rolling; no fuss at all!  Passed the taste test too!   Yep, definitely gonna make this again!

 Ingredients: 

Pie Crust

8 t unsalted butter

1 c all purpose flour unbleached

3 T ground almonds

1/8 t salt

3/4 t almond extract

Filling:

3 -4 ripe peaches

1/2 cup peach reserves (made previously night)

3 T of sugar

pinch of cinnamon

Directions:  
Heat oven to 350 degrees
Melt butter in microwave
combine flour almonds and salt
add butter and almond extract; combine with fork or hands using plastic gloves
press dough into 9 inch pan (I used a glass pyrex dish)
Place in oven for 15 - 20 mins
Set aside and let cool

Meanwhile, cut peaches in half, remove pit.
Cut each half into 1/4 in slices (6 - 7 slices per half)
Line cooled pie crust with peach reserves
arrange peach slices in a circular pattern
Sprinkle with sugar and cinnamon mixture
Bake tart for 20 - 25 mins or until preserves start to bubble.
Cool on a wire rack.

Adapted from / Courtesy of:   
http://dessertfirstgirl.com/2016/07/peach-rose-tart.html

Easy Peasy Peach Preserves

Have my heart set on making a peach tart; when reading the recipe ingredient called for peach preserves; so I decided to make my own.  Googled and found a couple of recipes but either way needed to head out and get equipment required (canning pot; jars & lids, jar lifter, magnet want and "head space" measurer; good to go.  But by the time I got home, almost time to make dinner.... So I went with Lazy Peach Preserves!

Well I must say this was easy, just like promised!  And a great way to use up peaches before they start going bad - which they do very fast.  And I love the fact that I am not using any pectin and honey vs sugar.  And we love honey; calls for 1.25 cups; always have Ontario farmers market honey in stock.

Ingredients

4 pounds peaches

1 1/4 cups honey

zest of 1 lemon, thinly sliced

Simply wash your peaches
slice - I did approx. 6 or 8 per half
then place in dish
top with honey and stir
and grate the zest of 1 lemon
stir and let sit covered with plastic wrap

In the interim, home improvement day; I also bought new bedding; sheers...
then I cooked dinner; after which went to work (as I have a busy day tomorrows)
boiled jars and lids
then placed peaches in a pot and boiled, stirring constantly for at least 10 - 15 mins
placed into jars
sealed and put into warm water for 20 mins

I have to say the sound of the jars popping is music to my ears!

But the proof is in the pudding; looking forward to trying some tomorrow with my morning yogurt!

Courtesy of:
http://foodinjars.com/2013/08/lazy-peach-preserves/

Sweet & Sour Meatballs

Yum!  Will definitely be making this dish again!  Hubby loved the meatballs so much; he would like me to try as hamburger pattie.  Made 21 meatballs, I had 3; Keith had 7 and the rest I will freeze with leftover sauce for another day.  Sauce was quite nice; tasted like a gourmet ketchup.  And so happy to break open the dried shiitake mushrooms we picked up in Manitoulin Island!  The only change, I used 6 baby bok choys; next time I would use more as there really was only enough for 2 servings and I would have loved to bring this into lunch next day.

Ingredients:

1 lb extra lean ground beef

5 oz frozen chopped spinach, thawed and drained

2 green onions, finely chopped

1 egg

1/2 whole grain bread crumbs

2 t minced garlic

2 t minced ginger

1/2 t salt

1/2 t pepper

6 heads of baby bok choy, cut in half lengthwise (next time I would use more)

1/2 c of dried Manitoulin shiitake mushrooms (soaked in boiling water for 15 mins)

1/2 c soy sauce

2 t sunflower oil

1 t sesame oil

pinch of pepper flakes

1 c passata sauce

1/4 c rice vinegar

3 T pure maple syrup

2 t cornstarch

Directions:
Preheat oven to 375.  Spray large cooking tray with non-stick cooking spray.
Make a 10 in long dish using tin foil (folding up the sides to make a 2 inch border/basket)
Place tin foil on 1/2 of baking tray.

In a large boil mix together beef, spinach, onions, egg, bread crumbs, 1 t garlic, ginger, salt, pepper.
Shape into heaping 1 T balls.
Arrange so that each are in tin foil bowl/basket with each touching the pan vs on top of each other.
Bake in oven for 8 - 10 mins.

Meanwhile; place bok choy and mushrooms in a separate bowl.
in a small bowl; mix 1 T soy sauce, sunflower oil, sesame oil, pepper flakes, 1 t minced garlic.
pour over bok choy and mushrooms tossing to coat.
Remove pan from oven; arrange bok choy mixture in a single layer on remaining half of pan.
Return to oven and bake 10 mins.

Meanwhile, in a small bowl, whisk together passata sauce, vinegar, maple syrup, cornstarch and 3 T soy sauce until smooth.

Remove pan from oven, pour tomato mixture over meatballs and stir.
Stir/flip bok choy mixture.
Return to oven and bake for 5 to 8 mins
Divide bok choy mixture between 2 plates
add meatballs and drizzle with sauce.

Save remaining meatballs and sauce to freeze for another day.

4 - 6 servings
267 calories per svg

Adapted from Cleaneating May 2017

Gingery Chicken & Vegetable Stir Fry

By the end of the work week; that last thing I want to do is to slave over a hot stove.  Really just want to get home and relax!  This dish is so easy & oh so good!  And within 20 minutes; you are ready to dig in! Generally serve with a packet of Uncle Ben's whole wheat Bistro Rice.

Ingredients:

2/3 c chicken broth

3 T oyster sauce

1 T soy sauce

1 T cornstarch

4 t sesame oil

1 lb skinless, boneless chicken breasts, cut into thin strips

1 (12 oz) bag of fresh or frozen stir-fry vegetables (broccoli, red pepper, carrots, sugar snap peas)

1 T grated peeled fresh ginger 

Directions:

Whisk together broth, oyster sauce, soy sauce and cornstarch in small bowl until smooth.

Heat large non-stick wok over medium high heat.  Pour in 2 t oil and swirl to coat pan.  Add chicken and stir fry until chicken is brown and cooked through (about 4 mins).  Transfer to plate.

Heat remaining 2 t oil in same pan.  Add vegetables and ginger; stir fry until vegetables are crisp tender (about 2-4 mins).  Add chicken to pan.  Re-whisk broth mixture and add to pan.  Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute.

serves 4  (1 cup)
227 calories per serving / PointsPlus 6
courtesy of Weight Watchers- What to cook now

Tuna & Tomato Ceasar Salad

Got home late; really late; got on the train to Stouville by mistake.  Thankfully realized before I was out of the city.  This dish very light and only 20 mins to make!  Have to admit that hubby when pressed, admitted it did taste like "diet food" but as he had a late lunch; this fit the bill for the night.  Promised my niece I would post before end of night.

Ingredients:

2 T lemon juice

1 T olive oil

14 t Dijon mustard

1 garlic clove, minced

1 canned anchovy fillet, minced

pinch of salt

pinch of black pepper

2 c cherry tomatoes, halved

1 large head romaine lettuce

2 tins of solid white tuna packed in water, drained

grated parmesan cheese

Directions:
Whisk together lemon juice, oil, mustard, garlic, anchovy, salt and pepper in a large bowl.
Add tomatoes, romaine, tuna (and croutons if using)
Toss to coat.
Plate salad in bowls and top with grated parmesan cheese.

courtesy of weight watchers - what to cook now
given to me from my dear niece as thank you gift when staying over for a week some time last year
per serving;  2 cups; 184 calories or point plus value 5

Moroccan Chicken & Vegetable Soup with Chickpea Croutons

This soup warms both the body and the soul.  Really enjoyed today as the office was freezing due to the a/c being so high.  Soup freezes well.  Makes enough to save for a rainy day.

Ingredients:

2 T coconut oil

2 stalks of celery, diced

1 carrot, diced

1 yellow onion, diced

1.25 t ground turmeric

3/4 t ground ginger

3/4 t ground cinnamon

1/2 t ground cumin

pinch of black pepper

1 can of unsalted diced tomatoes (18 oz)

1 t salt

2 sweet potatoes, peeled & diced

6 c low sodium chicken broth

2 c shredded or diced cooked chicken breast

1/4 c chopped flat leaf/Italian parsley

1/4 c chopped cilantro

3 c lightly packed fresh spinach leaves

Directions:
In a medium stock pot, heat coconut oil.  Add celery, carrots and onion.  Cook until tender (about 6 mins).  Add turmeric, ginger, cinnamon, cumin and pepper.  Cook 1 minute, stirring.  Add tomatoes and salt.  Cook until fragrant (about 2 mins)

Add sweet potatoes and broth; bring to a boil.  Reduce heat to low and simmer, covered, for about 20 mins or until potatoes are tender.

Add chicken, cilantro and parsley.  Heat through.  Stir in spinach.

Top each serving with chickpeas.

Enjoy!

Roasted Chick Pea Croutons

Ingredients:

1 can of cooked chickpeas, drained, rinsed

pinch of salt

1.5 T coconut oil

pinch of salt

1/4 t ground cumin

1/8 t ground cinnamon

pinch of ground ginger

Directions:
Preheat oven to 400 F
Place chickpeas on parchment lined baking sheet.  Roast for 20 mins.
Add oil and pinch of salt.  Toss
Return to oven and roast for 15 - 20 mins longer or until golden brown.

Turn oven off.  Toss chickpeas with remaining spices.  Return to oven with door closed and heat off for 1 hour.  Set aside to cool.

I enjoy a handful from time to time as a quick protein snack.

Courtesy of Clean Eating Magazine; Feb 2017

Prince George Spinach Salad

This spinach salad makes a rave-review lunch, light supper or dinner appetizer.   This salad has been in my collection for years and never fails to disappoint.  Surprising how filling it really is!  Of course my manly man's main is a steak; of which I may only take a bite as this salad is enough to satisfy me! 

Ingredients

4 slices lean bacon
8 cups baby spinach
1-1/2 cups thinly sliced mushrooms
1/2 cup thinly sliced red onion
1 oz Parmesan cheese
2 hard cooked eggs, quartered and sliced

Creamy Balsamic Dressing:

1 clove garlic, minced
1/4 tsp each salt and pepper
2 tbsp. balsamic vinegar
1 tbsp. prepared pesto
1 tbsp. honey
1 tbsp. mayonnaise
2 tsp  Dijon mustard
1/3 cup olive oil
2 tbsp.shredded fresh basil

Preparation:

In bowl, whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. Stir in shredded basil.

Cut bacon crosswise into 1/2-inch (1.25 cm) strips and fry in skillet over medium heat until crisp; drain and pat dry on paper towels.

Place spinach, bacon, mushrooms and onion in large bowl.

Add dressing; toss to coat evenly.

With vegetable peeler, shave Parmesan into thin curls. Arrange over salad with eggs.

Servings 4 - 6 (depending on whether main or side)

Do not know where recipe originated from.

Napa Cabbage Slaw with Grilled Chicken

A refreshing change!  And leftovers were great for lunch next day; the only change I would make to recipe:  marinate chicken in teriyaki sauce for 60 mins prior to grilling on bbq.   This would enhance/marry with the flavours in the soy vinaigrette. 

Salad quite filling and for vegetarian fare, skip the chicken and add additional almonds to make a satisfying meal.

Soy Vinaigrette

2 T olive oil

4 t rice vinegar

1 T soy sauce, light

2 t sesame oil

pinch of salt

Napa Cabbage Slaw

1 lb chicken breasts, skinless, boneless

4 cups of shredded Napa cabbage

1 carrot, grated

1 sweet red pepper, thinly sliced

1 celery rib, thinly sliced diagonally

1/2 English cucumber, halved and sliced

2 green onions, thinly sliced

1/3 c sliced almonds, toasted

In a large bowl, whisk together Soy Vinaigrette ingredients, set aside.

Place chicken on bbq grill and cook to desired doneness (turning once)

Meanwhile, in a large bowl, add cabbage, carrot, red pepper, celery and green onions in a large bowl.  Toss with vinaigrette.  Top with chicken and toasted almonds.

Yum! 

2 large dinner servings and enough for lunch next day.

courtesy of Cdn Living - Fresh & Tasty Salads

Veggie Pizza with Cauliflower Crust

Couldn't wait to try this dish; looks so appealing!  Found the idea of a cauliflower crust irresistible.  I have to admit I enjoyed it but not a hit with the hubby; in fact he only took a couple of bites and then opted to throw some chicken nuggets in to the oven for his dinner.  My only issue was that the crust was not something that you could pick up; had to use knife and fork.  which makes me wonder, did I cook it long enough in the oven?  Total time to make is 1 hour; and really if I had used a pita would have only taken 20 mins....

Ingredients:

1 cauliflower, roughly chopped

2 t olive oil

1/2 c mushrooms, cremini pre-sliced

1/2 c red pepper, thinly sliced

1/2 c basil, thinly sliced

1/4 t pepper

1/8 t salt

3 garlic cloves, minced

2/3 c shredded mozzarella cheese, part skim

2 large egg whites

2 T parmesan cheese

1 plum tomato, sliced

2/3 c spinach greens

Preheat oven to 375

chop up cauliflower and place in food process (in batches) until finely chopped.
divide in half and transfer 1/2 to a baking sheet lined with parchment paper; repeat with other half (total 2 baking sheets).  Bake at 375 for 25 mins stirring once.  Cool.

Increase oven to 425

Heat a skillet with med high heat.  Add 1 t of oil to pan; add mushrooms and bell pepper.  Saute until tender.  Set aside.

Place cauliflower in a clean kitchen towel.  Squeeze until dry.  Combine cauliflower with 1 t of oil, 1/4 cup of basil, salt, pepper, garlic, 2 oz mozzarella cheese, egg whites and parmesan cheese.  Press cauliflower into 2 (8 inch) circles on a baking sheet lined with parchment paper.  Coat with cooking spray.  Bake for 20 mins or until brown. 

Remove from oven and top each with mushroom mixture, tomatoes, spinach, remaining basil and remaining mozzarella cheese.

Bake for 7 mins.

Pizza will slide off parchment paper quite easily to serving plate.

Serves 2; 1 pizza per person. 
350 calorie per serving

Courtesy of cooking light - carb conscious cook book

Smoked Trout Salad with Horseradish dressing

Enjoying our bounty from Manitoulin Island - Smoked Trout - which we adore!  Want to enjoy/savour every bite so did not want to mask the taste and use as a dip or covered in mayo on a sandwich.  Decided to make a salad; googled and came up with this...

Dressing: 
3 T of sour cream
3 t of olive oil
4 t horseradish
4 t of chopped fresh dill
1.5 t white wine vinegar

Mix together in a small bowl.

Salad: 
4 c arugula
1 fennel bulb thinly sliced and chopped
1/2 large red onion, thinly sliced
1 1/3 cup of smoked trout, broken with your fingers

Place arugula, fennel and red onion in a bowl.  Add 3 t oil oil and 1 t white wine vinegar.  Toss.

Divide salad ingredients between 2 plates.
Top with smoked fish.
Drizzle horseradish dressing over and serve.

2 servings; approx. 260 calories

Found dish so refreshing and filling!  Next time may try with watercress & pea shoots and serve as a starter vs a main course entrée. 

Cauliflower Steak

Just had to try and it did not disappoint!  Perfect meatless Monday dish and will definitely make again.   This is a great alternative to serve if making steaks and a vegetarian at your dinner table.

Ingredients:

1 large head of cauliflower

1.5 T olive oil

1 t smoked paprika

black pepper

sea salt

1 cup tomato sauce

1 T walnuts, toasted

1 t sesame seeds, toasted

So simple!

Preheat oven to 425 F.

Trim steam of cauliflower so that it sits upright on cutting board.  Cut cauliflower vertically (divide by 4) so that you will end up with 2 "steaks" approximately 3/4 inch wide.  Put remaining loose pieces of cauliflower aside for another day (snack with humus maybe?)

Arrange cauliflower on a baking sheet lined with foil. 

In small bowl combine oil, 1/2 of the paprika, pinch of pepper and salt.  brush half of mixture over the cauliflower. 

Roast for 10 mins; turn and brush with remaining oil mixture and roast until tender and golden brown.

Meanwhile, heat tomato sauce with remaining paprika. 

Toast walnuts (or pine nuts) and sesame seeds.

Ready to plate up;
Place 1/2 tomato mixture on plate; top with cauliflower steak; garnish with micro greens or chopped parsley  and toasted nuts.

Enjoy! 

Adapted from Clean Eating/2017

My Favourite Low Carb Broccoli Salad

This broccoli salad is one of my favourites! Making it for tomorrow's lunch.  This salad calls me by name!  It will be sitting on my desk and I always end up munching on it throughout the morning because it is sooo good!  This is similar to salad I buy at Metro; main ingredients all the same (Broccoli, bacon, cheese, red onion).

Ingredients: 

2 slices bacon

1/2 head fresh broccoli, chopped

1/4 cup and 2 tablespoons sharp Cheddar cheese, shredded

1/8 large red onion, chopped

Bottled Poppy seed dressing 2-3 T per salad (this mades 2)

Preparation:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

2. In a large bowl, combine broccoli, cheese, bacon and onion.

3. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Mango Tango Chicken Teriyaki Salad

Summer has arrived; welcomed with open arms!  

Temperature today was 38 degrees with humidity.  

Tonight on the menu:  Mango Tango Chicken Teriyaki Salad.  

Don't know why I have never posted; as we adore this and it’s the perfect summer work night dish!  

Enjoy a glass of wine outside while chicken (skinless boneless chicken breasts) marinates in “kikkoman roasted garlic teriyaki sauce” (about 30 mins)  Dice up 1/2 red onion; 2 mangos and 1 avocado.    Once chicken is done; add onions and half the mango and avocado to a bowl of spinach and mixed salad greens.  Toss with Raspberry vinaigrette (amount to your preferance).  Add crumbled feta cheese (amount to your preferance) and place in chosen serving bowl.  Place remaining mango & avocado on top for presentation and Volia!  Dinner is done so go ahead & pour yourself another glass of wine!