HONEY CAKE – A HEALTHY CAKE FOR A SWEET NEW YEAR

Honey cake is traditionally made with lots of oil, eggs, white flour, sugar and of course honey. I wanted to make a healthy honey cake without using to much oil and refined sugars so last week for Rosh Hashanah I tested this cake on my family. Both Gordy and Zach said it was good but I could tell by how quickly they gulped a glass of water that it must a little dry. Yale told me to make it again and try adding zucchini.  Guess what..?  This cake is now perfectly moist. The spelt flour makes the cake mildly sweet and has a slight nutty flavour that adds real character. The additions of applesauce and zucchini make it light and moist. Happy New Year.

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Ingredients:

• 2 1/2 cups spelt flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1  teaspoon cinnamon
• 1/4 teaspoon ground ginger or fresh
• 1/4 teaspoon ground cloves or allspice
• 1 cup honey
• 1 cup applesauce
• 1 medium zucchini, shredded
• 1/2 cup safflower  or grapeseed oil
• 2 teaspoons vanilla
• 1/4 cup sliced almonds, optional

Directions:

1. Heat the oven to 325 degrees. Combine the first 6 dry ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined.  Add the zucchini with the wet ingredients.
2. Cut two pieces of baking parchment to fit the bottoms of two 8-inch loaf pans. Lightly oil the pans. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds over the tops of the loaves.
3. Bake for 35 to 40 minutes, or until a knife inserted in the center of a loaf tests clean.
4. Allow the cakes to cool completely. Remove the loaves from the pans.
5. Cut each loaf into 10 slices to serve.

If you want to make this cake vegan substitute 1/2 cup of agave and 1/2 cup of maple syrup for the honey.

I like to make this honey cake at least a day or two before serving as the taste gets better.  If not using store in the fridge.

MIXED BEAN VEGGIE BURGERS WITH CARROTS AND PARSNIP

Everyone has that familiar tin of mixed beans in the cupboard that stare you in the face every time you open the door.  What to do with them…?  No mixed bean salad here, just a delicious recipe for a veggie burger. No promises that everyone in your household are going to enjoy these or even taste one (you know who I am talking about…Gordy) but Yale and I had them for dinner last night with purple potatoes and a dollop of honey mustard that I made by mixing dijon, some buckwheat honey and a dash of cayenne pepper and all of a sudden your can of mixed beans is not ordinary any more.

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This recipe makes 8 patties.

Ingredients:

• 1 large onion, minced
• 1 tbsp tomato ketchup
• 2 tbsp low sodium soy sauce
• 2 tbsp Dijon mustard
• 1 1/2 cups oats
• 1 -19 ounce tin of mixed beans
• 1 tsp ground cumin
• 1 1/2 teaspoons chili powder
• 1/4 tsp sea salt
• 1 medium carrot, grated
• 1 medium parsnip, grated
• 2 or 3 cloves garlic, very finely chopped
• Coconut oil or olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Rinse beans well in colander under cold running water.
3. Heat a skillet and saute the onion and garlic until translucent.
4. Add the carrot, parsnip, chili powder, cumin, salt and cook until the carrot and parsnip is tender. Turn off the heat and set aside.
5. Mash the beans in a large bowl. Add the carrot and parsnip mixture, mustard, ketchup, soy sauce and oats.
6. Mix well and then shape the mixture into eight patties.
7. Place patties in the fridge for 15 minutes so they become firm.
8. Heat a nonstick  skillet and coat with coconut oil.
9. Cook patties over medium heat for four to five minutes on each side, or until golden brown.
10. Place patties on parchment lined cookie sheet, (You can prepare up to this point in advance).
11.  Bake in the oven for 20 to 30 minutes until hot.
12. Serve with your favourite toppings.

These veggie burgers freeze well.

HONEY CAKE WITH PLUMS AND PLUM COMPOTE FOR ROSH HASHANAH OR ANYTIME

A visit to the Leslieville Farmers’ Market inspired me to make this plum cake for Rosh Hashanah. At the market I bought a basket of purple onions, purple potatoes, purple cabbage and purple plums. I just read that purple fruits and veggies are good for you and I think that even applies to using purple fruit in cake.  Well I could be stretching this healthy cake thing but it is gluten-free and sweetened with honey. This recipe makes 2 – 9 inch round or square cakes. When Gordy saw that we had 2 cakes cooling on the counter and I asked him what he wanted for lunch he said…”I think I am in the mood for cake!” Shana Tova.

Makes 2 cakes

Ingredients:

• 8 tablespoons melted coconut oil
• 2/3 cup honey
• 6 eggs
• 1 tsp vanilla extract
• 1 cup almond flour, packed
• 1/2 cup gluten free flour, packed
• 1 teaspoon salt
• 1 teaspoon baking soda
• 6 to 8 plums, cut in half, pits removed

Directions:

1. Preheat oven to 325 degrees.
2. Grease your pans with some coconut oil.
3. Combine wet ingredients.
4. Add dry ingredients, stir until combined. Pour into 2 greased 9 in pie plates or square pans.
5. Top with the sliced plums.
6. Bake for 3o-40 minutes, until golden brown.
7. Let cool before serving.

Plum Compote:

Ingredients:

• plums, sliced and pitted
• honey, the amount of honey you like depends on how sour the plums are. Taste and add more honey if needed.
• vanilla to taste
• dash of salt
• splash of balsamic vinegar
• water

Directions:

1. Combine plums, a little water and honey in a saucepan.
2. Bring to a low boil.
3. Add vanilla, a splash of balsamic vinegar and a dash of kosher salt.
4. Stir over low heat until plums are very tender and compote thickens, stirring often and  tasting to see if more honey is needed.
5. Cook for about 15 to 20 minutes until plums are soft and have started to break apart.
6. Remove from heat.
7. To serve drizzle a small amount of compote on each dessert plate and add a slice of cake on top.
8. Any leftover compote store in an air-tight container for up to one week.

GRILLED PEACHES WITH BURRATA, ARUGULA & HAZELNUTS

What happens when you bring together fresh peaches, local arugula,burrata and hazelnuts? LOVE.

Serves 6

Ingredients:

• 4-6 peaches ( I usually do 1/2 a peach per person for the salad, but you can add as much as you like.)
• 1 ball of burrata
• arugula
• 1/2 cup hazelnuts. lightly toasted
• olive oil
• sea salt
• freshly ground black pepper

Balsamic Glaze:

• 1 cup balsamic vinegar
• 1 tablespoon honey
• sea salt
• freshly ground black pepper

Directions:

1. Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey and set aside.
2. Slice peaches in half and remove pit. Brush the cut side with olive oil and season with salt and pepper.
3. Heat a grill pan on medium high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and until the peaches turn a golden color, about 2-3 minutes.
4.  Remove from the grill and set aside.
5. It is not necessary to clean then pan, but turn heat to medium-low and lightly toast the hazelnuts.  Put aside.
6. To assemble place baby arugula on a platter, add the peaches and using your hands gently rip the burrata and place on top of the argula and peaches.
7. Drizzle olive oil and balsamic glaze over the peaches and burrata.
8. Sprinkle the burrata with a little sea salt and  freshly groud pepper and then the hazelnuts.
9. Serve immediately with a very crusty baguette.

VEGAN CORN PUDDING WITH FRESH THYME AND ROSEMARY

When I told Gordy I was making a pudding for dinner he thought he was getting chocolate pudding.  Wait until he finds out that this recipe has no milk, no butter, no flour… and no chocolate.

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Vegan Corn Pudding

Serves 6 as a side dish

Ingredients:

• 6 cups fresh corn

• 1/2 cup unsweetened almond milk (you could use soy milk)

• 2 tablespoon of arrowroot flour

• 1 teaspoon salt

• 2 teaspoons fresh thyme

• 2 teaspoons fresh rosemary

• 1/4 teaspoon black pepper

• 1/8 teaspoon of cayanne pepper

• 2 tablespoon melted Earth Balance Buttery Spread

• 4 teaspoons of baking powder

• 2 tablespoon of corn meal

Directions:

1. Cut corn niblets off the cob.

2. Whisk arrowroot in 1/2 cup of almond milk.

3. Put 2 cups of corn and almond milk in the food processor. Puree.

4. Add salt, pepper, cayenne, melted “butter,” baking powder, and cornmeal to the food processor, and process well.

5. Add remaining corn, thyme and rosemary to the food processor and and pulse for 5 or 6 times, just until mixed, you should still have some of the texture of the corn.

6. Grease a 9 or 10 inch round baking dish with canola oil or coconut oil. Scrape corn mixture into dish. Bake uncovered at 350º for 30 to 40 minutes or until slightly brown around the edges.

RAW BEET AND KALE SALAD WITH LEMON VINAIGRETTE

I am having so much fun with my new spiralizer! I’ve been making curlicues of carrots, parsnips, apples, beets, sweet potatoes, radishes and my favorite, zucchini noodles! This salad has it all –  crunch, colour and WOW.

For the Lemon Vinaigrette:

Ingredients:

• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil

Directions:

1. In a small bowl, whisk together the mustard, garlic, lemon, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
3. Taste and adjust seasonings.

For the Salad

Ingredients:

• 2 cups of kale or your favourite salad greens
• any combination of spirilized veggies
• handfull of nuts and seeds (optional)

Directions:

1. Place the salad greens in a medium bowl and add all the sprialized veggies.
2. Add enough dressing to moisten.
3. Toss the salad well, (I use my hands to toss this salad)
4. Sprinkle with nuts and seeds
5. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Cooks Notes:

• When tossing the salad massage the kale well with your hands.

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Nutritional information for this recipe can be found at 

GRILLED WHOLE FISH WITH ROSEMARY, OLIVE OIL AND LEMON

BBQ doesn’t always have to be steak, chicken or ribs–(I will try and explain that to Gordy), because tonight I will be grilling a whole fish.  I am just plain tired of salmon, so I am off to my neighbourhood fish store City Fish to try something different. They always help me choose the freshest fish and will clean your purchases for you. So, if you’re hesitant to cook a whole fish, don’t worry!  They’ll deal with the insides, scales, etc. that way you don’t have to.  Now all I have to do is tell Gordy that he will be BBQing fish tonight and that the promise of a steak is in his future  - because tomorrow night I am testing veggie burgers and the next night tofu. Shhh…

Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets.  For prepping and how to prepare have a look at this post from Bon Appetite.

Ingredients:

Makes 4 servings

• 4 whole fish – I used Spigola that I bought from City Fish, you can ask them to gut, remove fins and scales.
• 3/4 cup extra virgin olive oil
• 3 teaspoons grated lemon zest
• 8 large sprigs rinsed and dried fresh rosemary
• Kosher salt and freshly ground black pepper
• 1 whole lemons, each cut into thin slices
• 2 cloves of garlic, chopped
• 1 red chili chopped fine

Directions:

1. Prepare BBQ (we use a Webber Charcole BBQ).  Make sure to oil your BBQ grate.
2. Chop rosemary, garlic and red chill and zest lemons.
3. For the marinade, combine the chopped rosemary, 1/2 cup oil, garlic, chili and lemon zest.
4.  Rinse the fish inside and out and pat dry with paper towels.  Score fish, (see post from Bon Appetite).
5. Sprinkle some salt and black pepper inside the cavity and over the surface of the fish
6. Stuff the cavity of each fish with the lemon wedges and the marinade.
7. Pour the rest of the oil all over the fish and use your hands to make sure the fish is well oiled.
8. Place fish on the BBQ and grill  until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes.
9. When cooked place on a platter and garnish with rosemary and lemons.

SAVOURY ASPARAGUS TART WITH GRUYERE AND GOAT CHEESE

It’s almost the end of asparagus season here in Toronto and I need to share this recipe with you before it’s too late!  This has become my go to appetizer – so if you happen to come to my house for dinner this savoury tart may just be on the menu otherwise you will have to make it for yourself!

I also love and make a tomato version of this tart.  You can find the recipe in the summer 2013 issue of EdibleToronto, the beautiful food magazine that is all about food and everything that celebrates food.

While other veggies are still growing in the soil and soaking up the sun, asparagus is one of the first vegetables harvested in spring.

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Savoury Asparagus Tart

Serves:  6 as an appetizer

Ingredients:

• 1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
• 1 lb fresh asparagus
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg, beaten
• 1 cup shredded Gruyere cheese
• 1/2 cup goat cheese
• 2 tsp chopped fresh basil
• 2 tsp chopped fresh thyme

Directions:

1. Line a baking sheets with parchment paper; set aside.
2. On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
3. Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
4. Brush pastry all over with some of the egg; sprinkle with cheeses, leaving 1-inch border. Arranges the asparagus on top of the cheese. Drizzle with some olive oil. Scatter the fresh basil and thyme over the asparagus.
5. Return to oven and bake until golden and puffed, 12 to 15 minutes.
6.  Let cool for 5 minutes; cut into long rectangles or squares. Serve warm or at room temperature.
7.  (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven for 5 minutes.)
8.  

MINI BLACK BEAN BURGERS

I have made vegetarian burgers before but never thought to make them mini and since Gordy loves anythingburger I thought I could pass these mini burger off without questions.  Boy was I wrong.  Before he even tasted one the competition was on. Gordy made his with wagu beef, American cheese, ketchup and pickles. Mine are made with black beans, oatmeal, organic ketchup and a dollop of dijon. Surprise, surprise, Gordy told me he really liked the black bean burgers, but ate all the the wagu burgers! I tried.

Mini anything is fun! You just need to know when to stop eating them!

My mini black bean burgers.

 This is Gordy’s mini made with wagu beef.

Ingredients:

This recipe make about 12 mini burgers.

• 1 large onion, finely chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 medium carrot, shredded
• 1 to 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 10 ounce can black beans, rinsed and drained
• 1 -1/2 cups quick-cooking oats
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon organic ketchup
• 1/4 teaspoon pepper
• 8 mini hamburger buns (optional)
• 8 lettuce leaves (optional)

Directions:

• In a large saute pan and a bit of oil and saute onions in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.
• In a food processor add the  black beans, oats, mustard, soy sauce, ketchup, pepper and carrot mixture; process until all ingredients are well blended.
• Shape into mini patties.
• Add a bit of oil to your saute pan and add patties and cook of each side until lightly browned.
• Then place on cookies sheet and heat in the oven for 10 to 15 minutes or until they are slightly crispy on the outside and soft in the inside.
•  Serve on buns with lettuce and dijon mustard or whatever topping you enjoy.

ASPARAGUS, STRAWBERRY AND QUINOA SALAD FOR THE MONTH OF MAY

Last Saturday, my friend Deborah invited me to come with her to a Nia class.  It was a special class with live music.  I danced free style and felt free.  After class we had lunch at my house and I put together this salad with fresh Ontario asparagus, strawberries, quinoa and some seeds on top for crunch. Kind of like dancing, but in a bowl!

Ingredients:

• 1 cup uncooked quinoa
• 1/2 tbsp extra virgin olive oil
• 1 leek, sliced
• 2 garlic cloves, minced
• 1 bunch asparagus, chopped into 1-inch pieces (cut off the tough ends)
• 1 cup strawberries sliced in half or quarters depending on size
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, or fresh mint, or a combination, chopped
• 1/2 cup pumpkin seeds for garnish (optional)

For the dressing:

• 2-3 tbsp extra virgin olive oil, you may need more
• 3 tbsp fresh lemon juice
• 1/2 tbsp pure maple syrup or honey
• 1/4 tsp sea salt & lots of pepper, to taste

Directions:

1. Rinse quinoa in a strainer and place into a medium pot. Add 1.5 cups of water and bring to a boil. Reduce heat to low and cover with lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Remove from heat, and let sit covered for 5 minutes.

2. In a large skillet sauté the leeks and garlic in the oil for about 5 minutes over medium heat. Season with lots of salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and heat for a few minutes and then remove from heat.  Let cool slightly before adding the dressing.

3. Whisk together the dressing ingredients and adjust to taste. Pour dressing into the cooked quinoa and veggies. Add the sliced strawberries, parsley and mint. Season to taste with salt and pepper.  Just before serving sprinkle with pumpkin seeds or any seed or nut you like.

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

• 2 cups whole raw almonds, soaked for one hour
• 4 cups buckwheat groats, soaked for one hour
• 2 1/2 cups raw sesame seeds, soaked for 30 minutes
• 1 1/2 cups sunflower seeds, soaked for 3o minutes
• 1 cup whole flax seeds, soak for 30 minutes
• 1/2 cup chia sees, soaked for 30 minutes
• 1 cup pumpkin seeds, soaked for 30 minutes
• 3 cups red bell pepper, chopped
• 1 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 7 cloves garlic
• 1 tsp sea salt
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 cup ground golden flax seed

Directions:

1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
3. Add soaked almonds and buckwheat and process until smooth.
4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
5. Divide batter in your nonstick dehydrator sheets.
6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
7. Cool and store in an airtight container.
8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

• 4 ripe avocados (2 pounds total)
• 1 cup finely chopped white onion
• 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
• 1/4 cup fresh lime juice, or to taste
• 3/4 cup pomegranate seeds (from 1 pomegranate)
• 3/4 cup diced peeled mango
• 1/2 cup chopped cilantro

Directions:

1. Halve, pit, and peel avocados.
2. Coarsely mash in a bowl.
3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
   Season with salt and additional lime juice.
4. Garnish with lime wedges.

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Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

FAT FLUSH FRUIT SMOOTHIE

When I am feeling that I need to lose a few pounds after a wild weekend of eating,( which is every weekend) - I then start the day (most often on Monday’s) – with this delicious smoothie from the Fat Flush Plan by Ann Louise Gittleman.

 The recipe is so easy , I make it my own by adding a 1/2 teasoon of cinnamon.

Ingredients:

• 1 cup of fresh or frozen fruit (strawberries, blueberries, raspberries or peaches, I like a combination)
• 1 serving of protein powder, I use Sun Warrior vanilla flavour
• 8 ounces of water
• 1 ounce of pure cranberry juice or pure blueberry juice
• 1 teaspoon of flax seed oil
• ¼ teaspoon Stevia, or to taste
• 3 to 4 ice cubes

Combine all ingredients in blender.  Mix for about 2 to 3 minutes.

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
3. Mix in honey, lemon juice, orange peel, and spices.
4. Chop pistachios; mix into haroset.
5. Can be made 1 day ahead. Cover and chil

LENTIL SHEPHERD’S PIE WITH MASHED POTATOES AND PARSNIP

When Gordy found out I was making this lentil loaf for dinner he went to the Stockyards for lunch, he said he had to keep his life in balance. Burger for lunch, lentils for dinner! 

 Yale and I loved the lentil loaf.  The burger looks really good too!

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Ingredeints:

• 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered
• 6 parsnips, peeled and roughly chopped
• 1 cup almond, soy, rice, or other non-dairy milk
• Sea salt to taste
• Black pepper to taste
• 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
• 1 large onion, diced
• 2-3 cloves garlic, minced
• 2 large carrots, diced evenly
• 2 ribs celery, diced evenly
• 6 ounces baby bella, cremini, or button mushrooms, sliced
• 1 1/2 cup brown or green lentils, dry
• 1 cup vegetable broth
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried thyme

Directions:

1. Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.
2. While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
3. Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.
4. Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

MY FAVOURITE CHICKEN SOUP

I have been recovering from surgery and many of my friends and family brought me lots of good food to eat, especially soup.  Over the past month I have eaten butternut squash soup, celery soup, leek and potato soup, lentil soup, peas soup and many different variations of chicken soups.  Just writing about soup makes me feel better!  So I thought I would share with you my favourite chicken soup recipe.  Thank you to everyone who brought me soup, muffins, treats, healthy food, books, flowers and good wishes!  This recipe is for you. xo

I have been buying my chicken from Sanagan’s Meat Locker in Kensington Market.

Ingredients:

• 1 whole chicken, 3-4 lbs- I like organic or naturally raised
• 2 large yellow onions, unpeeled and quartered
• 6 carrots, cut into large chunks
• 4 stalks celery with leaves, cut into thirds
• 2 parsnips, cut into large chunks
• 1/4 of a head of cabbage cut in big chunks
• 2 inches of fresh pealed ginger
•  big handful of fresh parsley
•  big handful of fresh dill
• 6 cloves of garlic, unpeeled
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

 Directions:

1. Place the chickens in a large stockpot. Cover with lots of water and bring to a boil over medium high heat.

2. Let the chicken boil for 10-15 minutes, skimming the foam and particles that rise to the surface of the water.

3. Then add the onions, carrots, celery, parsnips, cabbage, parsley, dill, garlic, and seasonings to the pot. Add 1 tbsp kosher salt to the water. Bring back to a boil.

4. Simmer, uncovered, for 2 to 3 hours.

5. When the chicken is done, turn off the heat. Use a pair of tongs to carefully pull the chicken from the broth. Put it on a plate. Taste the chicken broth and season with additional salt and pepper, if desired. Allow the chicken and the broth to cool.

6. Carefully strain the broth into another pot through a mesh strainer. Reserve the carrots to add back to the soup; discard the spices, herbs, garlic, cabbage and onions.

7. When the soup is completely cool, skim the fat from the top of the broth, it will come off in a gel-like layer.

8. Add the chicken in small pieces back into the soup broth with the carrots. Heat and serve with some added dill.

Cooks Notes:

I sometimes discard the carrots and add some fresh ones back into the soup.

BLACK BEANS AND RICE YOUR WAY

The first time I had this delicious black bean recipe was in 2007 at friends Jeff Berman and Sue Dandos’ home, they both love to cook and right away I asked if they would share the recipe.  To my surprise the recipe was from Gourmet Magazine , (final issue published was November 2009 ).  This recipe has become one of my go-to vegetarian dinners. I have made a few additions and changes along the way, I use a long grain brown rice and when in a rush canned beans and sometimes a spoonful of store-bought salsa and a big handful of sunflower seeds. Steamed spinach on top for my daily greens completes this dish.  So now I know why the recipe is called black beans and rice your way… this is my way.

We have eaten many delicious meals with Jeff and Sue but sometimes it is the simple food that you remember most.

Black Beans and Rice Your Way

Serves4

• Active time:45 min
• Start to finish:2 1/4 hr (1 hr if using pressure cooker; includes making black beans)

For the roasted sweet-potato cubes:

• 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For the rice and beans:

• 2 1/4 cups water
• 1 1/2 cups long-grain white rice
• 4 to 4 1/4 cups Kemp’s black beans (when I don’t have time to soak the beans organic canned black beans work really well)

For the toasted pumpkin seeds:

• 1 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
• 2 teaspoons olive oil

Toppings:

• cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

Roast sweet-potaote cubes:

• Put oven rack in middle position and preheat oven to 450°F.

• Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Cool rice while sweet potatoes roast:

• Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds while reice is cooking:

• Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

To serve:

• Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

MY MOTHERS’S LATKES

 These are my mother’s latkes and they are the best.  Latkes are a lot of work and I could make them, but something special happens when you are an adult and your mother still cooks the traditional Jewish food you love.  These latkes are make with arthritic hands, an old food processor, and lots of love!

All during Hanukkah friends love to share their latkes techniques, do you use matzoh meal or flour, peanut or corn oil, yukon gold or baking potatoes, hand grated or food processor. Then there are the friends who share their recipes of latkes made with sweet potatoes, zucchini, carrots…Me, I am a latke purist. A  latke should be made with simple ingredients, yukon gold potatos, onion, egg, salt, matzoh meal, and be fried in  lots of oil, served with homemade applesauce and sour cream.

Latkes from my  Mother’s Kitchen

Ingredients:
4 medium potatoes, cut in wedges
1 large onion, cut in wedges
3 tablespoons matzoh meal
1 teaspoon salt
2 eggs
vegetable oil for frying (lots)
applesauce, sour cream

Directions:

1. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
2. Place shredding disc of food processor into mixing container. Closely pack potato and onion wedges into feed tube.
   Process while using food pusher to press potatoes and onion onto shredding disc. Transfer to mixing bowel.
3. Place steel cutting blade into container.
4.  Add  matzoh meal and salt,and eggs. When necessary scrape down sides of mixing container with rubber spatula .
5. Add shredded potatoes and onion and process for a few seconds until mixed.
6.  In one or two 12-inch skillets, heat oil to a depth of approximately 1/4 inch.
7. Drop potato mixture by large spoonfuls into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides.
8. Drain on paper towels, changing the towels frequently as they absorb the oil.
9. To keep the finished pancakes warm and crisp while you fry the rest (or to reheat them if they were fried in advance), place them on a rack set over a cookie sheet in a preheated 300 degree oven.
10.  Between batches add more oil to the skillet if needed, and make sure that it is hot enough before dropping in more potato mixture.

Serve hot with applesauce and sour cream.

YELLOW CAULIFLOWER SOUP WITH SHITAKE MUSHROOMS

 What I love about soup is that I get to chop, simmer and stir my way to dinner in one pot.  Cauliflower is one of those wintry vegetables that you can always turn to, it blends into a bowl of swirling creamy deliciousness.  You just may want to eat this soup wearing your comfy pj’s, like Yale and I do!

Yellow Cauliflower Soup with Shitake Mushrooms

This soup manages to be very creamy while still being vegan friendly.

Ingredients:

• 1 Tbsp. oil
• 1 onion, chopped
• 1/2 tsp. salt, plus more to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 carrots, chopped
• 2 cups vegetable broth or water
• 1/4 tsp. freshly ground  pepper, plus more to taste
• 1/8 tsp. freshly grated nutmeg, plus more to taste
• 1 cups low-fat milk or almond milk, (we like almond milk)
• 2 Tbsp. finely chopped parsley

Preparation:

1. In a large pot over medium heat1 Tbsp. oil. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in pepper and nutmeg.
5. Add milk or almond milk and cook over medium-low heat until hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
6. Garnish with parsley

 For something different try roasting some mushrooms for garnish. 

Roasted Shitake Mushrooms
½ pound fresh shitakes
2 tablespoons extra virgin olive oil
Large pinch of sea salt

LENTIL WALNUT LOAF WITH DIJON MAPLE GLAZE

The cooler weather is here.
I am thinking about comfort food.
Vegan meatloaf may sound like a bit of an odd concept, but I can assure you that it is a tasty one.
There is even ketchup in the glaze.
This may not be your Mother’s meatloaf recipe, but it is now mine!

High in fiber and protein and low in fat.

The recipe will make 2 loafs so you will have leftovers.
Yale and I thought that it was even taster the next day.

Makes 2 loafs

Ingredients:

• 1 cup uncooked green lentils (I am thinking that chickpeas would work well too)
• 1 cup walnuts, finely chopped and toasted
• 3 tbsp ground flax + 1/2 cup water
• 3 garlic cloves, minced
• 1 1/2 cups diced  onion
• 1 cup diced celery
• 1 cup grated carrot
• 1/3 cup peeled and grated sweet apple
• 1/2 cup oats
• 3/4 cup breadcrumbs, you can use gluten free
• 2 tsp fresh thyme (or 3/4 tsp dried thyme)
• ¼ tsp dried mustard
• ¾ tsp salt & pepper, to taste
• ¼ tsp red pepper flakes

Balsamic Dijon Glaze

• 2 Tbsp of ketchup
• 2 Tbsp Dijon mustard
• 1 Tbsp pure maple syrup
• 2 Tbsp balsamic vinegar

Directions: 

1. Rinse lentils well. Place lentils into pot along with 3 cups of water.  Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add more water if needed. You wnat to overcook the lentils so it will be easy to mash them.  Mash lentils slightly with the back of a  spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Mix ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Then add in the diced celery, shredded carrot and apples.    Sauté for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together.
6. Grease 2 loaf pans and line with parchment paper. Press mixture firmly into pan. Mix glaze ingredients and then spread on top of loaf.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Do not slice while the loaf is hot.  Wait about 10 minutes. 

THE POWER OF SOUP 2012

The power of soup is strong. I was in the kitchen as a volunteer, at Holy Blossom Temple to help prepare soup to bring to people in need of some warmth over the winter months to follow. I was so surprised how quickly 28 woman can work together to make soup.  Keeping us stirring the pot was guest chef, food writer, and author Lucy Waverman.  While the soup simmered Rabbi Karen Thomashow stirred a little spirituality into the evening, leading a discussion about the mitzvah of Bikur Cholim.  I went home with 2 new soup recipes and the knowledge of how something so simple like soup can bring people together!

The power of soup is strong.  Last week over 40 thousand people gathered at Woodbine Park for Soupstock,  a one-day celebration that features soup created by over 200 Canadian chefs to raise funds to support community action against the Mega-Quarry. Two of those chefs are friends of mine, Lisa Kates, aka A Food Gypsy and  Joanna Sable, from Bumpercrop, both are cooks extraordinaire.  Lisa made a rich caramelized beer onion soup topped with Bumpercrop’s Cameron’s Beer Onions and baguette from Knead Bakery.  A group of us volunteers met at The Depanneur,  a cozy little spot in the Junction to do our cooking, we came to peel onions, chop onions and caramelize onions.  I went home smelling like an onion!

Lisa Kates and Gail Gordon Oliver, from having some fun at the Dep while the onions simmer.

Lisa and Joanna serving up soup at Soupstock

Tasting some soup.

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Here are the two recipes from Lucy Waverman that we made at Holy Blossom:

Multi Bean Minestone

Serves 6 to 8

• 2 tbsp olive oil
• 1 cup chopped onion
• 1 tsp of minced garlic
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 28 oz can tomatoes, chopped with juice
• 1 tbsp chopped fresh  basil
• 1 tsp dried oregano
• ½ tsp chili flakes
• 4 cups stock or water
• 1 can romano or other beans drained
• 1 bunch spinach, stemmed and chopped
• 1 cup zucchini, chopped
• 1 cup short pasta (macaroni, orzo, etc)
• Salt and freshly ground pepper
• Grated Parmesan

1. In large soup pot, on medium heat, add oil.  Sauté onions, carrots, celery and garlic for 2 minutes or until softened.  Add tomatoes, herbs, chili flakes, stock, spinach, zucchini and pasta.  Simmer for 10 minutes.  Add beans and simmer 10 minutes longer or until pasta is tender.  Season well with salt and pepper.  Serve with grated parmesan.

Sweet Potato and Pear Soup

Serves 6 to 8

The sweeter the pears, the more heat and acid you need to balance the taste.

• 2 tablespoons olive oil
• 1 cup chopped onion
• ¼ cup chopped carrot
• ¼ cup chopped celery
• large sweet potatoes, peeled and diced
• 1 pear, peeled and diced
• teaspoon fresh thyme
• 1 teaspoon paprika
• 5 cups vegetable stock, low salt canned or home made
• ¼ cup whipping cream, optional
• 2 teaspoons maple syrup or to taste
• 4 teaspoons lime juice or to taste

Heat oil in a pot on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potato, pear and thyme and sauté about 2 minutes. Add paprika and chicken broth. Bring to boil and simmer for 15 minutes or until sweet potato is soft.