Roasted Tomato Pesto Ragu with Zucchini Noodles

This dish is a lighter play on the traditional pork ragu's out there, except it won't leave you feeling like you need to take a nap afterwards.  The roasted tomatoes are hearty and sweet, and although there is no meat in this dish, you still get your protein from the almonds in the pesto!

Ingredients

zucchini ( I usually use one per person for the noodles )
tomatoes
mushrooms
peppers
chives for garnish
parmesan for garnish

Pesto
2 bunches of basil
1 garlic clove
3 tbsp parmesan
1/4 cup almonds
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive Oil

Directions

1. Spiralize your zucchini and set aside.

2. Set your oven to 425. Cut your tomatoes into quarters and lay on a baking sheet lined with parchment paper.  Season with olive oil, salt and pepper and let bake for about 25 minutes or until the skins begin to char.

3. In a food processor blend almonds, garlic, parmesan, salt and pepper. Once the almonds are ground up to however you like (  I like mine to be a bit bigger than a quinoa grain so you get a bit of texture in each bite ), gradually add the olive oil and set aside.

4. Add a bit of olive oil to a medium sized pan and saute mushrooms until golden brown.  Add peppers, roasted tomatoes and pesto to the pan and let the flavours combine for about 3-4 mins.

5. Place zucchini noodles in a serving bowl and top with ragu.  Serve with fresh chopped chives and parmesan.

Roasted Quails with Red Wine Risotto

There's just something about roasted poultry. It always leaves me with a warm, satisfied feeling, unlike any of the other scorched meats.  You can always pick up a roasted chicken from your local market and guarantee yourself a great time, but why not give the smaller, more delicate versions a go?

Ingredients

Quails

8 whole quail, washed, dried with paper towel

1 lemon, cut into eighths

2 tbsp butter

8 garlic cloves

2 sprigs fresh thyme, leaves picked

1 sprig fresh rosemary, leaves picked

1/2 cup chicken stock

1/4 cup dry white wine

Salt & ground black pepper, to taste

Herb Butter

3 tbsp butter, at room temperature

      2 tablespoons fresh thyme leaves, finely chopped

      1 tablespoon fresh rosemary leaves, finely chopped

      2 large garlic cloves, crushed

      Salt & ground black pepper, to taste·                                                                                                                             

      Risotto

      2 cups chicken or vegetable stock

      1 tbsp butter

      1 medium onion, chopped

      2 cloves of garlic, chopped

      1 cup risotto rice, arborio or carnaroli

      1 cup red wine

      grated parmesan, to serve

Directions

Quail

1. Preheat oven to 400 degrees.

2. To make the herb butter, place the softened butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.

3. Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin. Rub remaining herb butter over the rest of the quail.

4. Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with string.

5. Place the quail in a roasting pan. Roast in preheated oven for 30 minutes or until the juices are pale pink. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and let stand for 10 minutes to rest.

6. Meanwhile, place roasting pan over medium heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any fond left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.

7. Serve the quail with the sauce.

 Risotto

1. Heat the stock in a medium saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Add garlic and saute for another 2 minutes. Stir in the rice stirring constantly until it absorbs the butter, about 2 minutes.

2. Stir in about half the wine with a little salt and pepper and simmer, stirring until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently. When the rice dries again and needs more liquid, add the remaining wine.

3. Continue cooking, stirring and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente and creamy. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.

4. Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Finish with fresh parmesan and serve with quail and roasted beets.

Palacsinta ( Hungarian Crepes )

When I was a little girl my mum would make these ritually as our weekend breakfast item.  The house would fill with the smell of warm cinnamon and lemon and to this day, there's just something about these comforting little rolled up wonders that makes me smile.

Ingredients

Crepes
2 cups Whole Wheat Flour
2 eggs
1 cup milk
1 tbsp coconut oil
1 tsp baking powder
2 tablespoons sugar
1 tsp vanilla extract
2 tbsp lemon zest ( grated )
pinch of salt

Filling
Cottage Cheese
Cinnamon
Fruit of choice

Directions

1. Combine and sift dry ingredients in a large mixing bowl.  Whisk in eggs, milk, oil, lemon zest and vanilla until small bubbles start to form in batter and everything is mixed through.

2. Heat a medium sized frying pan with a teaspoon of coconut oil to prevent sticking.
Ladle in 3/4's of a cup of the batter and tilt the pan to spread in a thin even coating.

3. You know your crepe is ready to flip when your batter turns matte and is covered in air holes.
Both sides are done when they are golden brown in colour.

4. To make filling combine the cottage cheese with your desired amount of cinnamon.

5. To serve, place a healthy amount of the cottage cheese filling in the middle of your crepe and roll up.
Top with your choice of fruit and syrup and enjoy!

Bites and a Bowl

Roasted Sriracha Cauliflower with Peanut Sauce

Ingredients

1 medium head of cauliflower

1/2 cup of brown rice flour

1/2 cup of water

Hot Sauce

2 tsp of EVOO

1/2 cup Sriracha ( or similar style hot sauce )

1/4 cup rice vinegar

1/2 teaspoon light soy sauce

Peanut Sauce

1/4 cup warm water

1/4 cup peanut butter

2 tbsp rice vinegar

2 tbsp lime juice

2 tsp minced fresh ginger

1 tsp light soy sauce

1 tsp honey or agave syrup

Directions

1. Turn your oven on to 450 degrees and lightly grease a baking sheet and set aside.

Chop up your cauliflower into little trees.

2. Whisk together the flour and water and ensure there are no lumps.  Toss the cauliflower in the flour water mixture until each piece is evenly coated.  Spread cauliflower on your baking sheet and roast for 15 minutes mixing them up with a spatula after 7 minutes.

3. Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar, and soy sauce. Warm over low heat until the sauce is almost bubbling then turn off the heat.

4. Make the peanut sauce.  In a medium bowl, whisk together the water and peanut butter until combined.  Add all other ingredients and keep stirring until everything is incorporated.  Put the bowl in the fridge covered until you're ready to serve.

5. Once cauliflower has browned after 15 minutes, put in a medium bowl and toss with hot sauce making sure each piece is evenly coated.  Drop cauliflower back on baking sheet and roast for another 5 minutes in the oven.

6. Serve with peanut sauce or your choice of dipping sauces ( extra Sriracha and hoisin sauce seen in photo ).

Red Curry Veggie Bowl

Ingredients

Vermicelli noodles
Asparagus
Mushrooms
Extra Firm Tofu
Green Onions

Red Curry Sauce
1 cup vegetable broth
2 tbsp Red Curry paste
1 tsp grated lime zest
2 tbsp lime juice
2 tbsp minced fresh ginger
1 tbsp peanut butter
1 tbsp honey or agave syrup
2 tsp light soy sauce
1 clove garlic minced

1. Turn your oven on to 450 degrees. Wash your veggies and chop them and your tofu as you desire.  On a greased baking sheet lay out your asparagus, mushrooms and tofu separately so you have room to toss.  Bake for 20 minutes tossing intermittently.
2. Make red curry sauce.  In a small sauce pan pour your vegetable broth in and bring to a simmer.  Add curry paste, lime zest, lime juice, ginger, peanut butter, honey, soy sauce and garlic. Mix together with a whisk until everything is incorporated. Set aside until you are ready to serve.
3. Cook your noodles according to package directions.  When they are done, drain and run under cool water to prevent over cooking.
4. Prepare your bowl by placing a handful of noodles on the bottom and pile veggies and tofu around as you like.  Drizzle the red curry sauce on top and garnish with green onions.

Pickles!

Who doesn't love pickles in one form or another? Pick your favourite veggies and make yourself a great homemade snack! 

Ingredients

   half a head of cauliflower

   3 stalks of celery

1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons salt
 4 garlic cloves, peeled
 4 teaspoons dill
2 teaspoons black peppercorns

   2 teaspoons mustard seeds

1 teaspoon red chili flakes ( or a chopped up fresh chili )

Directions

1. Wash and dry jars. Wash and dry veggies ( I used celery and cauliflower ).  Cut into chips, spears or leave whole, depending on your biting preference.

2. Combine vinegar, water and salt in sauce pan and bring to a boil.3. Equally divide garlic cloves, dill, black peppercorns, mustard seed and chili between jars. Pack prepared veggies into jars as tightly as you can without crushing them.4. Pour the brine into the jars, leaving 1/4 inch headspace.

5. Let sit for a minimum of 24 hours before indulging, the longer the wait, the more pickely you get!

Sweet Potato/Spinach Lasagna Roll Ups

A semi healthy twist on a classic.  

Ingredients

For the Sweet Potato Parmesan Sauce: 

3 Sweet Potatoes, peeled and diced
1 tsp olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
1/2 onion, minced
2 tbsp fresh grated parmesan cheese
salt and freshly ground black pepper, to taste

For the Lasagna:

whole wheat lasagna noodles
1/2 cup of wilted spinach
1 cup fat free ricotta cheese 
1/2 cup fresh grated Parmesan cheese
1 egg
salt and fresh pepper
shredded Italian Blend Cheese to top
2 tbsp parsley, minced

Directions

1. Bring a large pot of salted water to a boil. Add sweet potato and cook until soft. Drain from pot but reserve 1 cup of the water and set aside, then blend until smooth with an immersion blender or mash, adding 1/4 cup  of the reserved liquid to thin out.
2. Meanwhile, in a large deep non-stick pan, add the oil, sauté the shallots, onion and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed sweet potato, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the parmesan cheese and set aside.
3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. 
5. Lay out lasagna noodles to cool and dry. Make sure noodles are dry before rolling! Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
6. Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts.  I put my oven on broil for the last 5 minutes to get the cheese a bit crispy and brown. Top with parsley and I also added green onions to serve. 

To serve, ladle a little extra sauce on the plate and top with lasagna roll.

Chocolate Whiskey Cupcakes

It's November in Toronto and that means three things....

1. It's almost Christmas!

2. It's cold.

3. It's Sophie's birthday!!!!!

Sophie Marguerite Roberts born on November 5th, 1982 is one of my dearest friends and we have been known to share a few evenings over many single malts.  In lieu of such occasion, I whipped up a batch of these to welcome her with warm whiskey arms to her 'almost mid thirties'.  

Ingredients

2 cups all purpose flour
3/4 cup cocoa powder
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt 
2 eggs
1/2 cup strong brewed coffee
1/2 cup Whiskey ( your choice! )
1 cup 2% milk
1/2 cup vegetable oil

Directions
1. Preheat oven to 350 degrees. Prepare 2 muffin tins with cupcake liners. Set aside.
2. In a large bowl, sift together all dry ingredients. Set aside.
3. In a medium bowl, stir together wet ingredients. 
4. Add wet ingredients to dry ingredients, and whisk until just combined and mostly smooth. {Don't overdo it, it'll make for tough cupcakes.}
5. Scoop batter into cupcake liners, filling about 3/4 of the way full. 
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.
7. Let cool completely before frosting. I also added unsweetened coconut for some texture, but you can add whatever topping you like!