Grapefruit Radicchio Salad

All you need for this salad is some colour.

Purple

Pink

Yellow

and

Green.

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Grapefruit and Radicchio Salad
Serves 6 as an appetizer or side dish.

Ingredients for the Salad:

• 2 heads of radicchio, sliced lengthwise from base
• 4 medium pink grapefruits, peeled and sliced any way you like
• 4 green onions, chopped
• a big handful of fresh mint or basil, or both
• 2 tbsp pumpkin seeds, lightly toasted
• 2 tbsp sunflower seeds, lightly toasted
• 1/2 tsp salt
• freshly ground black pepper, to taste

Ingredients for the dressing:

• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1 tbsp grapefruit juice, or more to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Mix together the dressing, taste and adjust seasoning, then drizzle over salad.
3. Toss and serve.

Cooks Notes:

• Can be prepared for up to 30 minutes before serving.
• Delicious with goat of feta cheese crumbled on top.

ROOTS CANADA IS AS GOOD AS APPLE PIE

I recently had the opportunity of spending the day with the fantastic ROOTS creative team styling food for their Spring photo shoot.  The day started early at the Berkley Field House, a perfect backdrop for the beautiful healthy looking models, ROOTS clothing and of course the food.  So all I can say is that... this gig was as easy as apple pie!

Check out ROOTS not for the food but for their great Sweats!

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Apple Cranberry Maple Pie with a Heart Crust
Makes one 9-inch pie
I love this pie not only because it tastes great but for the way it looks - nothing is prettier then using your favourite cookie cutter to make the top crust. 

  For the crust:

• 2 1/2 cups unbleached all-purpose flour
•  1 tsp. salt
• 1 tbsp. sugar
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 2/3 cup ice water

For the filling:

• 6 large apples, cored and cut into 1/2 inch thick slices
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• 1/4 cup pure maple syrup
• 1/4 cup flour
• zest of 1 lemon
• zest of 1 orange
• 2 tbsp. fresh squeezed orange juice
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Topping for the crust:

• 1 egg white, beaten
• 1 tbsp. turbinado sugar for sprinkling on top of pie

 Directions:

1.    In the bowl of your food processor, pulse to combine flour, salt, and sugar. Add butter and pulse 6 -7 times, or until mixture appears crumbly. Drizzle in water and pulse just until dough begins to hold together. Turn out onto a floured surface and roll dough into two equal balls. Wrap and chill for at least 30 minutes.
2.    Preheat oven to 425 degrees F. Butter a 9-inch pie pan and set aside.
3.    On a lightly floured surface, take one of the balls of dough and roll out the bottom crust to about a 14 inch circle. Press into pie pan and trim all but 1 inch of overhanging dough. Place pie pan into the fridge while you prepare the filling.
4.    In a large bowl, mix together all the ingredients for the filling. Place in the fridge while you prepare the cut-outs for the top crust.
5.    Roll out top crust just wide enough to cut your shapes.  For my pie, I used a large heart shaped cookie cutter to make four heart shaped cut outs.
6.    Take out the crust and filling from the fridge and spoon the filling into the bottom crust.
7.    Top with the cut out heart shapes and brush the curst and heart shapes lightly with the egg white and then sprinkle with the turbinado sugar all over the top of the pie.
8.    Place pie on baking sheet and bake in the oven for 20 minutes at 425 degrees F.
9.    Turn heat down to 350 degrees F. Bake for another 25 - 30 minutes, or until pie is golden and filling is hot and bubbly.  If crust seems to be baking too quickly, cover with foil to prevent excessive browning.
10.   Allow pie to cool for at least an hour before serving.

 Cooks Notes:

• I like to use a mix of sweet and tart apples like Granny Smith and Honey Crisp.
•  Use any cookie cutter shapes you like.
• The egg white will give your pie crust a very shiny finish and it helps the sugar stick to the crust and makes the pie sparkle.

Buckwheat Zucchini Muffins

These muffins are made with buckwheat flour which has a very earthy flavour. Yale said these muffins remind her of shopping at Courage My Love in Kensington Market. If you have ever shopped at Courage My Love then you know the smell, incense mixed with vintage clothing = earthy.  

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Buckwheat Zucchini Muffins
Makes 9 to 12 muffins
This muffin is naturally sweetened with maple syrup.

Ingredients:

• 1 2/3 cups buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 egg
• 1/2 cup maple syrup
• 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups grated zucchini

 

Directions:

1. Heat oven to 350°F.  Prepare a 12-cup muffin pan by either greasing or using paper liners. 
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.  Set aside.
3. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. Stir in the zucchini until just combined.
4. Spoon into muffin tin. Bake for 18-20 minutes, or until a toothpick inserted in the centre of the muffin comes out clean.  Let muffins cool before removing from pan.

Cooks Notes:

• These muffins freeze well.
• Add any kind of nuts of chocolate chips if you like.

Paella with Lots of Veggies and chickpeas

So yesterday I was doing my grocery shopping minding my own business when I was (accidentally) splatted with a broken jar of beets by a lady with the cart beside mine. Normally I would have made her feel that is was OK that the back of my pants were splattered purple and my shoes stained, but my anger got the best of me and I yelled at the lady and I yelled at the manager - both disappeared real fast, (sorry). Another shopper walking by told me to get a life and handed me a TIDE stick.

So why am I telling you this...on my way to the cash register (fuming) -  was a beautiful display of asparagus, I grabbed a bunch and thought - life is OK when fresh asparagus is in season. When I got home I tried out the the TIDE stick an it worked magically.

I also tried out this delicious recipe for a Vegan Paella. I used my cast iron pan. but if you have a paella pan go ahead and use it, but no special pan is required, just a few tricks... make sure your pan is wide enough so the rice cooks evenly and and do not stir the rice, just let the rice do its thing and soak up all the flavours and broth.  I made mine with organic white rice, next time I will try making it with brown.  

P.S ...I forgot to add the chickpeas in this photo and I now will be carrying a TIDE stick in my purse.

Read my past blog post about making traditional Paella

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Paella with Lots of Veggies
Serves 6

Ingredients:

• 2 tbsp. olive oil or more if needed
• 1 red or yellow bell pepper, chopped, about 1 cup
• 6 green onions, thinly sliced, about 1 cup
• 3 cups vegetable broth 
• 3 cloves garlic, minced 
• 1 tsp. crumbled saffron threads
• pinch of cayenne pepper
• 1 cup short-grain white or brown rice
• 1 cup fresh or frozen baby peas or corn or both
• 1 cup halved grape or cherry tomatoes
• 1 cup pitted green and black olives
• 10 stalks of asparagus, trimmed
• 1 lemon, cut into wedges
• ¼ cup chopped fresh parsley
• 1 tin of chickpeas, drained, (optional)
• salt and pepper to taste

Directions:

1. Heat oil in large nonstick skillet or cast iron pan over medium heat. Add peppers, green onions and garlic, cook 5 minutes. Stir in broth, saffron and cayenne pepper bring to a boil. Add rice, stir once and reduce heat to medium-low and simmer covered for 10 minutes.
2. Add asparagus, peas, tomatoes, olives and chickpeas over rice. Cover and cook for about 8 minutes, or until rice is tender. Remove from heat, and let rest, covered for 5 minutes. Season with salt and pepper.
3. Garnish with grilled artichokes, lemon wedges and parsley.

Cooks Notes:

• You can use broccoli, zucchini or green beans if asparagus are not in season.
• This is great with grilled artichokes and fresh corn grilled or straight of the cob.
• If you want to try using brown rice you will have to adjust the cooking time.
• I love to serve this at the table from my cast iron pan.

Macaroons: The official Cookie of Passover. Lemon, Chocolate and Almond

Vegan Chocolate Dipped and Drizzed

Almond and Coconut made with egg whites.

After eating the matzah, gefilte fish and grape juice 'wine' I drank as a kid at Passover, I fondly remember the tins of Manischewitz Passover Coconut Macaroons and the box of jelly fruit slices presented in their original packaging and proudly placed on the table.  The macaroons stayed nice and moist and the jelly fruit slices chewy, (long after Passover was over).  And since macaroons are the official cookie of Passover I thought I would try and make my own sweetened with honey and made with organic coconut and almond flour.  I still love the tins of macaroons and all the new flavours available but once you make them yourself, these delicious cookies will become your new tradition.  Chag Sameach.

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Try my other Passover Recipes:

Romanian Eggplant Salad
Chocolate Covered Toffee Matzah
This is my Great-Grandmother Gefilte Fish
My Mother's Potato Kugel
My Favourite Chicken Soup
Latkes From My Mother's Kitchen

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Lemon Vanilla Vegan Macaroons
This recipe make about 15 macaroons
Ingredients:

• 1 tablespoon plus 1 teaspoon almond flour
• 1 tablespoon tapioca flour, (I used arrowroot flour when testing as that is what I had in the pantry)
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2/3 cups honey
• 9 tablespoons full-fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla 
• 3 cups unsweetened shredded coconut 
• zest from one lemon
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Stir almond flour, tapicoa flour, coconut flour and salt ingredients together until well combined.
3. Mix the honey, coconut milk, coconut oil, vanilla, zest and lemon juice together until well combined.
4. Add wet ingredients into dry ingredients and stir until smooth and well combined.
5. Add the shredded coconut and mix well.
6. Let the mixture rest in the fridge for about 10 minutes.
7. Using your hands take about a tablespoon of the mixture and shape into small mounds.
8. Bake for about 18 to 20 minutes. At about 15 minutes you may want to keep an eye on them as they will brown quickly.
9. Let cool completely before moving to serving platter or store in air tight container in the fridge.

Chocolate Dipped & Drizzled Vegan  Macaroons
This recipe make about 15 macaroons
Ingredients:

• 1 tablespoon plus 1 teaspoon almond flour
• 1 tablespoon tapioca flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2/3 cups honey
• 9 tablespoons full-fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla 
• 3 cups unsweetened shredded coconut
• 3/4 cup dairy free chocolate

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Stir almond flour, tapioca flour, coconut flour and salt ingredients together until well combined.
3. Mix the honey, coconut milk, coconut oil, vanilla, together until well combined.
4. Add wet ingredients into dry ingredients and stir until smooth and well combined.
5. Add the shredded coconut and mix well.
6. Let the mixture rest in the fridge for about 10 minutes.
7. Using your hands take about a tablespoon of the mixture and shape into small mounds.
8. Bake for about 18 to 20 minutes. At about 15 minutes you may want to keep an eye on them as they will brown quickly.
9. While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
10. Once cooled, pick up macaroons and dip in the chocolate.
11. Place macaroons back on the parchment-lined cookie sheet and drizzle more chocolate with a spoon over the macaroons. 
12. Once set, peel away from parchment and transfer to a serving platter or store in air tight container in the fridge.

Almond and Coconut Macaroons
Makes about 12 macaroons
Ingredients:

• 2 egg whites
• 2 cups unsweetened shredded coconut
• ¼ cup honey
• ½ cup slivered almonds, slightly crushed into tiny pieces
• 1 teaspoon vanilla extract
• pinch of salt
• 1/2 cup dairy free chocolate for dipping, (optional)

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the honey and the egg whites.
3. Add the almonds, shredded coconut, and vanilla to the bowl, and mix everything together.
4. Let the mixture rest in the fridge for about 10 minutes.
5. Using your hands take about a tablespoon of the mixture and shape into small mounds. Press together as much as you can
6. Bake the macaroons until the bottoms are golden brown, about 12 minutes.
7. These macaroons will be really crumbly when you take them out of the oven so it is important not to touch them and allow to cool for at least 30 minutes.
8. You can eat them as they are or if you want you can dip in chocolate, but remember they are very delicate so wait at least 30 minutes before dipping.
9. While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
10. Once cooled, pick up macaroons and dip in the chocolate.
11. Place macaroons back on the parchment-lined cookie sheet and drizzle more chocolate with a spoon over the macaroons. 
12. Once set, gently peel away from parchment and transfer to a serving platter or store in air tight container in the fridge.

Ice Cream Sandwiches

WARNING:  Please skip this blog if you don't like chocolate and ice cream.

Every once in a while you need to have a recipe that is not sugar free, gluten free or vegan and this is that recipe. I think these classic ice cream sandwiches are really good for you, well good for you in the sense that they are fun to make, easy to eat and they put me in a good mood because I am thinking that maybe summer will come sooner. These ice cream sandwiches are 100% Gordy approved!

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Ice Cream Sandwiches

This recipe was inspired by Martha Stewart.
Makes 8 ice cream sandwiches.

Ingredients:

• 1/2 cup unsalted butter, melted

• 1/2 cup white granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1/2 cup all purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/4 teaspoon salt

• 4 cups Ice Cream, slightly softened (any flavour, but I like

Directions:

1. Preheat oven to 350 degrees F

2. Line a 10 x 15 inch jelly roll pan (thats just fancy for rimed baking sheet) with parchment paper, leaving a 2-inch overhang on the two shorter sides.

3. Melt butter in small dish in microwave, (or in a small pan on the stove).

4. In a medium bowl, (I used my Kitchen Aid Mix Master but you could mix by hand) - whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined.

5. Add flour and cocoa, and mix just until smooth.

6. Spread in prepared baking pan. Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. Cool completely in pan.

7. Using paper overhang, gently lift the cake onto a cutting board. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with softened ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours

8. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately or rewrap individually in wax paper and store in freezer until ready to eat.

Cooks Notes:

• Remember to let ice cream soften a bit before spreading, (about 10 minutes, but will depend on how hard your ice cream is).

• Make sure cakes are cooled before spreading ice cream.

Black Bean Stuffed Sweet Potatoes with Lots of Veggies

I have come a long way from the girl who grew up thinking that the only way to eat a potato was baked with lots butter and salt, (always a classic and a favourite with Gordy).  Growing up we ate lots of potatoes but the only time I remember eating sweet potatoes was at the holidays when they were sliced, layered and baked with apples, butter and brown sugar, (another favourite with Gordy). Then in the 90's restaurants starting serving up an alternative to french fries by offering sweet potato fries on their menus and I thought yeah, healthy fries - I was kinda sad when I realized otherwise.

That's why I  am really excited about sharing this recipe with you.  My sweet potatoes are packed with lots of veggies, black beans, spices and when served with a green salad make a most delicious healthy meal.  Sweet potatoes are one sweet veggie that are packed with lots of fibre, vitamins and potassium.  This recipe is vegan, gluten free and 100% Gordy tested!

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Black Bean Stuffed Sweet Potatoes with Lots of Veggies

This recipe serves 4

Ingredients:

• 2 medium to large sweet potatoes
• 1 can black beans, drained and rinsed well
• 1 cup corn, (fresh or frozen)
• ¼ cup diced onion
• ½ cup diced pepper, (red or yellow)
• 1 cup chopped swiss chard
• 2 tsp finely diced fresh jalapeno pepper
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp cinnamon
• ¼ tsp paprika
• ¼ tsp turmeric
• dash of hot sauce 
• salt and pepper to taste
• handful of chopped fresh cilantro or parsley
• sliced limes for squeezing 

Creamy Avocado Dip

• 1 large avocado
• ¼ cup lime juice 
• pinch of salt (or more to taste)
• dash of hot sauce
• ¼ cup water

Directions:

1. Preheat oven to 350F
2. Roast sweet potatoes for about 1 hour, or until fork tender.
3. Slice sweet potatoes in half. Scoop out flesh and place into a large mixing bowl.  Place skins back onto a parchment lined cookie sheet and return to oven and bake for 5 minutes, or until the skins become crispy.
4. To the scooped out sweet potato add the black beans, corn,  onions, red peppers, swiss chard, jalapeno pepper and spices. Stir to mix until well combined.  Taste mixture and adjust seasoning
5. Remove skins from oven and fill each skin with black bean mixture.  (You may have extra filling, depending on the size of your sweet potatoes).
6. Place back in the oven and bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.

Creamy Avocado Dip:

1. Place all ingredients into a food processor and mix until smooth and creamy. Add more water or lime juice if needed. Taste and add more lime juice or salt if needed.  If you want to thin out the dip add a bit of water or lime juice.
2. Drizzle all over baked sweet potatoes or use as a dip.

Cooks Notes:

• These can be made-ahead and reheated.
• Try spinach in place of the swiss chard
• I like to serve with extra hot sauce on the side.

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Nutritional Information for this recipe can be found at Meal Garden.

Ginger, Carrot & Sesame Latkes (Pancakes)

Latkes in March?  Hanukkah is not any time soon but these latkes are so delicious that I am sharing this recipe from my sister-in-law Linda Rossman.  Actually I would say they are more of a pancake or fritter with an asian twist… made with lots of fresh ginger that adds heat, sesame seeds for crunch and no potatoes. Just lots of carrots, how healthy is that!  These bite-sized latkes make a great appetizer, I would serve these as is or with a dip made of equal parts mayo, plum sauce and a dash of hot sauce.  

Guest Post by my sister-in-law Linda Rossman.

Latkes - golden, crispy fried potato pancakes - are a tradition during the Jewish holiday of Hanukkah. This winter celebration commemorates the miracle of the oil in 168 BCE, when a small flask of holy oil  miraculously burned for eight days when the Jewish warriors known as the Maccabees rededicated the holy Temple in Jerusalem after their victory over the Syrian-Greeks. Fried foods like potato pancakes ("latkes" in Yiddish)  and doughnuts (an Israeli tradition) are traditional  treats because they are cooked in oil and remind us of the miracle of the holiday.

I make latkes ever year, for our holiday party.   A few years ago, I decided to search for a healthier variation and Google yielded  this sesame-ginger-carrot version. The secret ingredient is the extra 1 or 2 tbsp. of ginger I added to the original recipe - more is definitely better! Using matza meal gives them a special flavour too, but if you don’t have, cracker meal, breadcrumbs or flour can be used as substitute. These can be served hot or cold and a dip or sour cream accompaniment is entirely optional. They always draw rave reviews. Make two batches - you won't be sorry.

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Ginger, Carrot & Sesame Latkes (Pancakes)

(recipe adapted by Linda Rossman from a now-forgotten Internet site!)

This recipe makes 20 bite-size pancakes.

Ingredients:

• 2 tbsp sesame seeds
• 2 cups shredded carrots
• ½ cup finely chopped scallions
• 3 or 4 tbsp grated fresh ginger
• 1 clove garlic, crushed and pressed
• 2 tbsp lemon juice
• ¼ cup matzah meal 
• 2 large eggs
• 1 tsp salt
• 1 tsp baking powder
• canola oil for frying

Directions:

1. Toast the sesame seeds in a dry skillet over low heat, stirring, until golden (about 2 minutes).
2. Combine carrots, scallions, ginger, lemon juice and garlic in a large bowl or food processor; stir to blend (or pulse in machine a few times). Add matza meal, beaten eggs, sesame seeds and salt; stir to blend (or pulse in machine, retaining lumpy texture).
3. Place spoonful of mixture into hot oil, fry until golden and crispy – turn once.
4. Serve warm or cold, with sour cream or a dip (optional).

Cooks Notes:

• Can be made ahead and reheated or serve at room temperature.
• These can also be frozen.  Reheat from frozen in a 400 degree oven until heated through.

Thank you Linda for sharing your recipe.

Black Bean Veggie Loaf with a Cherry Tomato Topping

2016 is the International Year of Pulses (IYOP) as declared by The United Nations General Assembly to celebrate one of the world's most important foods.  And since Canada produces 35 per cent of the global pulse trade and since I am Canadian and eat lots of beans well lets celebrate lentils, chickpeas, dried beans and peas.

 I never thought I would be invited to a party that praises the glory of the bean but last month I was one of hundreds of guests at Pulse Feast, which to my surprise tuned out to be a very elegant affair at the Design Exchange in Toronto.  I just did not put together beans and a cocktail dress, but they still let me in in my jeans and plaid shirt.  

The host of the evening was celebrity chef Michael Smith.  But the  real star of the evening was the Pulse.

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Black Bean Veggie Loaf with a Cherry Tomato Topping

Here is my recipe to celebrate the International Year of Pulses.

This recipe serves 6

Ingredients:

• 2 cans black bean, drained and rinsed well
• 1 1/2 cups oats
• 1/2 pepper, red or yellow
• 1 carrot
• 1 stalk of celery
• 1 small onion
• 1 cup chopped kale
• 1 clove garlic
• 3 tbsp organic ketchup 
• 1 tsp basil
• 1 tsp oregano
• 2 eggs, beaten
• 1/2 tsp salt
• 1/2 tsp black pepper
• oil for sautéing

Ingredients For the Glaze:

• 1 cup chopped cherry tomatoes, cut in half 
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• dash of cayenne pepper

Directions:

1. Preheat oven to 350F
2. Using a food processor chop all veggies; peppers, carrot, celery, onion, garlic and kale until finely minced.  You can do this with a knife but since you are already going to use the processor for the beans you may as well use if for the veggies too.
3. In a large saute pan, add oil and cook the veggies for about 5 or 6 minutes, or until soft. Set aside.
4. Process drained and rinsed black beans in the a food processor, (no need to clean processor from the veggies) - until the beans are broken down but not mushy.  I like to keep back about 1/2 cup of the beans to add after to give the loaf extra texture.
5. In a large bowl combine the black beans, oats, egg and all the seasoning. Add in the sauted veggies and mix well.  You may want to use your hands.
6. Put mixture into a well oiled or parchment lined loaf pan.
7. Top will glaze.
8. Bake for 30 to 40 minutes.
9. Let rest before cutting.

Directions for the Glaze:

1. Place the cut cherry tomatoes, maple syrup, balsamic vinegar and cayenne pepper in a small bowl and mix.
2. Spoon on top of the prepared loaf.

Cooks Notes:

• Great for leftovers.
• Serve with spicy mustard or your favourite dipping sauce.

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Some Pulse Recipes of Love Thy Carrot

Veggie Bean Loaf with Hemp Hearts
Vegan Lentil, Quinoa, Sweet Potato Loaf
Lentil Tomato Sauce with Zucchini 'Noodles'
Beet and Carrot Veggie Burgers
Mixed Beam Veggie Burgers with Carrots and Parsnip
The Best Lentil Salad

Maple Miso Lime Salmon

Growing up in the seventies we ate fish sticks from the freezer in a blue box with the captain on it. I had no idea what kind of fish we were eating, other then it was white. My brother and I ate them dipped in ketchup and if it was our lucky day we had frozen crinkle cut fries to dip too. Allen's Apple Juice rounded out this dinner, no wonder I was what my father called 'zuftig.'

These days we have so many choices when buying fish; wild or farmed, organic farmed, fresh or frozen. I like this recipe using salmon but I know it would be delicious on cod or halibut. You can use whatever kind of fish you like for this recipe but please don't dip in ketchup!

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Maple Miso Lime Salmon

This recipe serves 2

Ingredients:

• 1 tablespoon white miso paste
• 2 tbsp mirin (if you don't have any mirin use a sweet rice wine such as Sherry)
• 2 tbsp rice vinegar
• 2 tbsp low-sodium soy sauce
•  1 teaspoon maple syrup (start with 2 teaspoon and taste, if you like it a bit sweeter add another teaspoon)
• 1/2 teaspoon grated peeled fresh ginger
• zest from 1/2 a lime
• squeeze of fresh lime juice, (about 1 tsp)
• 2 (6-ounce) salmon fillets (I like to buy the salmon with the skin on)
• 1 teaspoon sesame seeds (I used half teaspoon of white and half teaspoon of black)

Directions:

1. Preheat broiler.
2. To prepare fish, combine the first 8 ingredients in a small bowl, and brush evenly over fish.
3. Arrange fish on a parchment lined baking sheet.
4.  Broil for 12 to 15 minutes or until done.
5. Sprinkle with sesame seeds and a big squeeze of fresh lime.

Cooks Notes:

• I often double this recipe, I find it tastes even better the next day for lunch.
• Serve over wilted baby spinach or braised red cabbage.

Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

I have lots of kitchen gadgets.  I have tools for testing if baked goods are done, squeezers, peelers, graters and zesters, whisks and brushes, thermometers and timers, mashers and nutcrackers, melon ballers and scoopers, blenders and juicers, (you get the idea).  But my favourite tool is from my sister-in-law Linda Rossman, it is called a Aril Removal Tool, a tool for pitting pomegranates and it was designed and made in Israel. It is made up of three parts, a cup, grate and cover.  You start by cutting the pomegranate in half and place it cut side own over the grate, cover it and with a heavy spoon (I use a heavy ladle) you hit the top and voilà, the seeds and juice fall into the cup. How great is that!  

Thank you Linda!

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Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

Serves 4 as a side dish

The sweet-tart taste of the pomegranate pairs well with savoury foods.

Ingredients:

For the Slaw:

• 1/4 white cabbage
• 1/4 red cabbage
• 1 large beet
• 2 medium carrots
• seeds from one pomegranate
• 1/4 hazelnuts, chopped and toasted

For the Dressing:

• 1 lime, juice and zest
• 1 tbsp Dijon mustard
• ½ cup extra virgin olive oil
• 1 tbsp honey (or more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp fine sea salt

Direction for the Slaw:

1. Using a food processor shred the cabbage, beet and carrots.
2. Lightly toast the hazelnuts in small saute pan, set aside.
3. Remove seeds from pomegranate, set aside.
4. Toss the vegetables with the dressing.  This can be done ahead of time.
5. Just before serving top with pomegranate seeds and toasted hazelnuts.

Directions for the Dressing:

1. Zest and juice lime into a small bowl.
2. Whisk in remaining ingredients.
3. Taste, you may need more oil, honey or lime juice, all depends on how much juice releases from your lime.
4.  Refrigerate until ready to use.

Cooks Notes:

• This makes a great salad for grilled fish or baked tofu cubes.
• Try any nuts or seeds you like.
• Top with chopped fresh herbs or chopped chives. 
• You can use lime in place of lemon in the dressing.

Paleo Bread made with almond flour and coconut flour

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Paleo breads have been showing up on lots of food blogs and I thought I would give it a try.  I am hearing more and more about the Paleo way of eating and I like the idea of eating less refined carbs.  So what did I think of the 'bread'  -- well it has a bit of an eggy taste, 5 eggs so no wonder!  I also thought it was more like eating a slice of cake then a slice of bread.  My next piece I toasted and voila, the perfect vehicle for almond butter.  So I just think this may be my new staple. Let me know what you think.

Paleo Bread

This recipe is adapted from: Elana's Pantry

Ingredients:

• 2 cups almond flour
• 2 Tbs coconut flour
• ¼ cup ground flax seed
• ¼ tsp salt
• ½ tsp baking soda
• 5 eggs
• 1 Tbs coconut oil
• 1 Tbs honey
• 1 Tbs apple cider vinegar

Directions:

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
2. Pulse ingredients together
3. Pulse in eggs, oil, honey and vinegar
4. Transfer batter to a greased bread pan, (I used a 7.5 x 3.5 inch loaf pan and greased with coconut oil)
5. Bake at 350 for 30 to 35 minutes (check with a cake tester)
6. Cool in the pan for 2 hours

Cooks Notes:

• This bread will make a great base for lots of add-ins.
• Make sure you test with a cake tester or toothpick.
• Check the size of your loaf pan as the one I used is a bit smaller then the standard loaf pan you may have in your cupboard.
• The first two times I made this I used coconut oil to grease the loaf tin and I had trouble getting the bread out of the pan, the third time I used parchment paper and coconut oil and the bread came out with ease.

Lacy Latkes for Hanukkah

No food says Hanukkah more than the latke, it can be made as many ways as there are Bubbies. My mother's latke recipe was handed down from her mother Jennie: grated potatoes, eggs, a a handful of matzo meal, salt and pepper, fried in lots and I mean lots of oil, so much that you could smell the latkes cooking before you got off the elevator to her apartment. I remember watching my grandmother peel and grate the potatoes by hand. Me, I like to keep the skin on and use my food processor.

When making latkes there is always discussion about the right way to make them...russet or yellow, flour or matzo meal, onions or no onions, processed or grated, corn or peanut oil...I still try and follow my grandmother's recipe but with something a little extra...I add sweet potatoes for a for colour and a crunchy texture.  I think this makes a really pretty latke.

At Hanukkah time my mother and her brother Syd each had their own plate of latkes, my mother said she would eat six latkes and more if she was allowed. I am not sure if I could eat six, but I know that Zachary and Gordy could.  Now off to make some apple sauce.

Chag Sameach and Happy Hanukkah.

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Lacy Latkes

This recipe makes about 20 to 25 latkes that are crispy with golden edges and moist interiors.

Ingredients:

• 8 medium potatoes, peeled

• 1 small sweet potato, peeled (optional), sometimes I use and sometimes I don’t!

• 2 onions, finely chopped

• 3 eggs, beaten

• 1/3 cup matzo meal, you might need more depending of the size of your potatoes

• salt and pepper to taste (lots)

• vegetable oil for frying

• applesauce and sour cream for topping

Directions:

1. Using a food processor with your grating blade, grate the potatoes. Try and squeeze out as much liquid as you can but I do not work to hard at this.

2. Add potatoes to a very large bowl and add in the onion, egg, matzo meal, salt and pepper.

3. In a large frying pan heat oil over medium heat, make sure to add enough oil to cover the bottom of the pan.

4. Add a big spoonful of latke mixture into the hot pan - do not overload the pan, I like to cook four at a time for about 4 to 5 minutes on each side or until golden. Make sure to push them down with your spatula. and cook or until golden brown. You will need to add more oil between batches. (Don't be afraid to use too much oil).

5. Drain well paper towels, (you will need a lot of these).

6. If not serving right away they can be reheated or I like to make them a few days ahead and put in the freezer. When reheating place the frozen latkes on cookie sheet lined with parchment paper and bake for about 10 to 15 minutes at 400 F until hot. Drain well on paper towels.

7. Serve with home-made apple sauce and sour cream.

Apple and Arugula Flatbread

I love taking my time walking around grocery stores. It doesn’t matter if it is a big chain store or my neighbourhood fruit store, if you pass me and I don’t say hello it is because I am busy reading labels or looking for the kohlrabi. Really...most of the time I rush through grocery shopping, but last week I found myself wandering the aisles at McEwan. That is fun for me.

McEwan is a shopping adventure that starts the moment you enter.  It did not take long to covet some fruity olive oil, bars of dreamy chocolate, jars of McEwan's own preserves and beautiful canisters of tea. Nothing better then a cupboard full of jars of goodness, I am ready for anything. This is where a good shopper (that's me) knows to have some quality stuff stashed in the pantry and freezer for days when there is no soup simmering on the stove. 

 This Apple and Arugula Flatbread is easy and only take a few minutes to throw together.  The flavours are a twist on the classic pairing of apples and cheese.  Made with store-bought naan that I topped with McEwan Apple Sauce... instead of tomato sauce, thin slices of apples in place of pepperoni and creamy Mozzarella di Bufala instead of shredded cheese. This is sweet and savoury 'pizza' that I promise you won’t get from delivery and it takes less then 30 minutes to make! 

McEwan apple sauce is more hearty and chunky than the usual store-bought applesauce and comes in a cute mason jar.

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Apple and Arugula Flatbread

Amounts here do not have to be exact

Serves 4 as an appetizer

Ingredients:

• Naan bread or any ready made crust
• apple sauce, (I used McEwan's Apple Sauce, it is hearty and chunky)
• Mozzarella di Bufala, sliced 
• apple, thinly sliced
• red onion, thinly sliced
• handfuls of arugula

Drizzle of olive oil and salt and pepper to taste.

Directions:

1. Preheat oven to 400 F
2. Place Naan or flatbread on a pizza pan or cookie sheet.
3. Top with apple sauce, cheese, apples and onion slices.
4. Bake for 10 minutes or until the cheese is melted.
5. Top with arugula, a drizzle of olive oil and salt and pepper.

Cooks Notes:

• Go ahead and try this recipe with your own homemade pizza dough or baguette.
• There are so many kinds of flatbread to try, Middle Eastern pita bread, Mexican tortillas, Italian focaccia and they all freeze well.
• These flatbreads make a wonderful party appetizer or light meal.
  
• Use any cheese such as ricotta or chevre.
• Top with baby spinach.
• If you have any fresh herbs sprinkle some on top, fresh thyme, basil or parsley (finely chopped) would be delicious.
• Add a green salad and you will have a super quick meal.
• I like to finish the flatbread with a drizzle of really good fruity olive oil, fresh cracked black pepper and very coarse salt.

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  McEwan is  located at the Shops of Don Mills. 38 Karl Fraser Road in Toronto M3C 0H7 | T: 416-444.6262

This post was sponsored by McEwan, the opinions expressed here are my own.

Oatmeal Breakfast Muffins with Pecans

I grew up when muffins were very popular.  It was a treat that self-conscious teenage girls could eat without feeling guilty, we were just eating a muffin after all.  Well what we were really eating was a lot of white flour, sugar and oil baked into an oversized ginormous muffin. I might as well had been eating cake.

I still love muffins, but now I like to bake my own. These muffins are filled with oats, flax, dates, pecans, some very aromatic spices and sweetened with a bit of maple syrup. 

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Oatmeal Breakfast Muffins

This recipe will make 8 - 9 muffin or if you want them ginormous over-fill the muffin tin.

Ingredients:

• 2 1/2 cups oat flour, (make your own oat flour by grinding oat flakes in the processor until finely ground)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup almond milk

• 1 tablespoon ground flax seeds mixed with 3 tablespoons water

• 1/4 cup unsweetened applesauce

• 1/4 cup maple syrup

• 1 tablespoon coconut oil 

• 1 teaspoon cinnamon

• 1/4 teaspoon turmeric

• 1/4 teaspoon cardamom

• 1/2 cup dates chopped

• 1/2 cup pecans chopped

Instructions:

1. Line a muffin tin with paper liners

2. Start by mixing the ground flaxseeds with the water, set aside for 10 minutes

3. Whisk together the dry ingredients

4. Stir in the liquid ingredients and mix well with a big spoon

5. Evenly divide the mix, I usually get between 8 and 9 muffins

6. Bake for 25 minutes at 350F

Sweet & Savoury with Bonne Maman at Cluny Bistro

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 Lunch with Bonne Maman  - A Bit of Sweet and a Bit of Savoury

What happens when you put together a great chef, a group of foodies, bloggers and the best French jams…?

 I was invited to join a group of foodies and bloggers for a tasting menu inspired by the jams and jellies from Bonne Maman at Cluny Bistro in The Distillery District. The menu used the jams in the most tasteful way - to add a bit of sweet and bit of savoury.

Our lunch started with me eating a basketful of bread, I did have to try all the jams after all, just part of the job. Our first course was a plate of brilliantly roasted heirloom carrots which Chef Paul Benallick slow roasted for eight hours in butter (he did mention it was a lot of butter) and Bonne Maman Red Currant Jelly. The plate was brilliant.

The second course was grilled East Coast halibut cheeks, acorn squash and Bonne Maman Dulce de Leche served on top of steel cut grits. – I need this recipe please!

Our third course was a whole slow roasted organic duck with Bonne Maman cherry jam, and black walnut chutney served with brussel sprouts, quinoa salad and confit fingerlings.  Save room for dessert!

Dessert … Bonne Maman chestnut spread stuffed profiteroles, milk chocolate chantilly, red currant jam and nut clusters Happiness is on this plate.

There was also a lot of talking, photographing, instagraming and twittering going on. I sat across from the beautiful TV personality Chef Christine Tizzard, her media accomplishments include appearances on CityLine, Steven and Chris and Rogers Television. She shared with us her passion for fresh food and love of cooking.

I left with a goodie bag of Bonne Maman jams and lots of inspiration, I can't wait to try them in my own recipes from the sweet to the savoury. 

Check out my easy recipe using Bonne Maman Dulce de Leche.

The delicious Bonne Maman Jam and Spreads.

Thank you Branding & Buzzing, Cluny Bistro, the most beautiful French restaurant in Toronto and Chefs Paul Benallick and Christine Tizzard for hosting a delicious afternoon.  I will be back soon.

Roasted Delicata Stuffed Squash with tahini sauce

Growing up my mother always cooked squash.  I remember eating butternut squash smothered in butter and brown sugar, baked until golden and gooey.  As we grew more sophisticated in our tastes spaghetti squash showed up on our plates that my mother tried to pass off as 'spaghetti' but we knew better. I just discovered delicate squash - I am now in love -- it is one of the tastiest of the winter squash, with flavours of sweet potatoes and corn and the skin is edible too so no need to peel them.  I think it’s just about the perfect fall veggie.

Everything I love to eat is stuffed into this squash. 

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Roasted Delicata Stuffed Squash with Tahini Sauce

Serves 4

Ingredients for squash and stuffing:

• 2 delicate squash, washed and cut in half, remove seeds
• 2 tablespoons za'atar
• 2 cups beans, drained and rinsed well, ( I used cannellini beans) 
• 1  shallot, diced
• 1 clove garlic, minced
• 4 cups of kale, ( take out middle stem and chop, I used purple kale but you could use any variety)
• 1 to 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 cup quinoa or rice,  cooked
• salt and pepper to taste
• pomegranate seeds, for garnish
• pomegranate molasses to drizzle (here is my recipe to make your own)

Ingredients for the Tahini Sauce:

• 1/4 cup tahini paste
• 1 tablespoon fresh lemon juice
• 1 clove garlic, (I used my garlic press)
• salt and pepper to taste
• water to thin out, start with a 1/4 of a cup

Directions for the squash and stuffing:

1. Preheat oven to 400° .
2. On a cookie sheet lined with parchment paper, or a glass pyrex place squash cut side up, and drizzle with olive oil, salt the za'atar.
3.  Place in oven and bake for about 40-50 minutes or until squash is ready.  Remove from oven and set aside.
4. I like to start preparing the filling while the squash is baking in the oven. First cook the quinoa or rice following the package directions.  You will need a 1/2 cup of cooked quinoa or rice.  
5.  Then in a large skillet add the olive oil, shallots and garlic and sauté until soft.  Add the cumin, cayenne pepper, salt and pepper.  Then add the chopped kale and cook until slightly wilted.  Add in the beans and quinoa and mix well. Taste and adjust seasonings
6. Stuff each squash half with about 1/2 cup of the stuffing, depending on the size of your squash.
7. Serve warm or with the tahini sauce, pomegranate molasses and pomegranate seeds on top. Feel free to add a dash of extra za'atar on top too.

Directions for the Tahini Sauce:

1. Place all ingredients in a small bowl , and mix with a fork until well combined. Gradually stir in small amounts of additional water until the desired consistency is achieved.
2. Taste and adjust seasonings.

Cooks Notes:

• This recipe works well with any beans, try chickpeas or white kidney beans.
• You could also use swiss chard or spinach in place of the kale.
• I like to make my own pomegranate molasses as the store bought ones are make with lots of sugar, mine is sweetnend with honey.  Though I do keep a store bought bottle on hand when I don't have time to make my own. Here is my recipe.
• The tahini sauce can thicken up if not used right away, thin out with a little water or some lemon juice if it becomes to thick.

Carrot Potato and Dill Soup

A bowl of this soup will bring sunshine, colour and vitamin C to your day.

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Carrot Potato and Dill Soup

Serves 6

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, chopped
• 4 stalks of celery, chopped
• 6 to 8 medium carrots, peeled and chopped
• 1 large potato, peeled and diced
• 1 cube organic vegetable bouillon, (optional)
• pinch of cayenne pepper
• 1/2 tsp turmeric
• 6 cups water, or more depending on the size of your potatoes and carrots
• salt and pepper to taste
• ¼ cup fresh chopped dill, or more to taste (I like lots of dill)

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic and celery. Sauté for 3-4 minute or until the onions are translucent.
3. Add the carrots and potato. Sauté another 5 minutes.
4. Add vegetable bouillon cube, cayenne, turmeric and water.
5. Cover and let simmer over medium-low heat for about 20-25 minutes until vegetables are tender.
6. Add salt and pepper, to taste.
7. Let cool and transfer in batches to a blender and blend until smooth, you may want to leave some of the vegetables if you like your soup a bit chunky.
8. Return to the pot and add the dill, taste and adjust seasonings.
9. Serve hot with lots of fresh dill as a garnish.

Veggie Bean Loaf with hemp hearts

My mother use to make meatloaf with a tin of Campbell's Vegetable Soup and boy was it good. Her recipe was made with ground beef, condensed vegetable soup, bread crumbs and spices.  My veggie loaf is made with beans, oats and chia seeds. I was tempted to add a tin of soup but I really can't remember the last time I bought one, sorry Campbell's. This may be a little different from my mother's meatloaf recipe but I can say it is just as tasty.

  I am loving this straight from the fridge with fresh tomatoes, tossed greens, a spoonful of dijon and a sprinkled of hemp hearts.

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 Veggie Bean Loaf with Hemp Hearts

Serves: 8

Ingredients:

For the Loaf:

• 3 tbsp chia seeds mixed with 1/2 cup water
• 1 1/2 cup dried mung beans which yields 4 cups of cooked beans, here is how I cooked the mung beans.
• 1 cup ground oats, (make the ground oats by putting oat flakes into a food processor and process until the oats reach a very fine consistency).
• 1 cup chopped tomatoes
• 1 tbsp olive oil
• 1 onion chopped
• 4 cloves of garlic, minced
• 2 medium carrots,finely chopped
• 2 celery stalks, finely chopped
• 1/4 tsp chili flakes
• 1 tbsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp soya sauce
• 1 tbsp dijon mustard
• 1/2 cup organic ketchup
• 2 tbsp maple syrup
• a big handful hemp hearts 

Directions for the Loaf:

1. Preheat oven to 350F.
2. Line a loaf pan with parchment, I like to let the parchment hang over the sides, this makes it easy to remove the loaf
3. Make your chia egg by mixing the chia seeds with the water, stir and let sit for about 10 to 15 minutes or until is becomes a gel-like consistency.
4. In a food processor, chop onions, garlic, carrots and celery until finely minced or you could chop by hand.
5. In a sauce pan heat oil and sautee the chopped onion, garlic and celery for about 5 , then season with the chill flakes, thyme, salt and pepper, set aside.
6. Back in the food processor, (no need to clean from the veggies) - process the beans, they should still be chunky.
7. In a large bowl add the cooked veggies, beans, ground oats and the remaining ingredients.  Mix well, this is where I find it much easier to use my hands to get everything well combined.  Taste and adjust seasonings.  
8. Put the mixture into the prepared loaf pan, pressing the mixture firmly into the pan.
9. Make the glaze by mixing in a small bowl the ketchup and maple syrup, brush over loaf.
10. Bake at 350F for about an hour, let loaf sit for about 15 minutes before removing form pan.
11. Before serving sprinkle with a handful of hemp hearts.

Cooks Notes:

Remember to let the loaf sit for at least 15 to 20 minutes before cutting - I enjoy this best the next day straight from the fridge with some hot sauce or dijon mustard.  The hemp seeds add some added crunch and nutrition too.  I made mine with Mung Beans but I am sure it would be delicious with any beans.

Apple Pumpkin Muffins

What I like about fall…

macintosh apples

pumpkins

hiking

fall colours

sweaters

and these muffins.

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Apple Pumpkin Muffins

Makes 12 muffins

Ingredients:

• 1 cup spelt flour
• 1/2 cup buckwheat flour
• 1/3 cup oats 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon and a bit more to sprinkle on the apples
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1/3 to 1/2 maple syrup (I used 1/3 cup but if you like sweeter muffins then go for 1/2 cup)
• 2 Tbsp coconut oil plus 1 Tbsp for sautéing the apples
• 1 Tbsp ground flax seed mixed with 3 Tbsp water
• 1 tsp vanilla extract
• 2 medium apples, diced ( I leave the skin on)

Directions:

1. Preheat oven to 375 degrees.
2. Line muffin tin with paper liners.
3. In a small bowl make the flax egg by adding 3 tablespoons of water to 1 tablespoon of ground flax seeds, let sit for about 10 minutes or until it thickens.
4. Sauté apples in a medium pan with coconut oil and a sprinkle of cinnamon until apples are soft, this should take about 10 minutes, set aside.
5. In a large bowl add the pumpkin puree, almond milk, maple syrup, coconut oil, vanilla and the flax egg. Then add the flour, oats, baking powder, baking soda, salt and cinnamon to the wet ingredients and mix until just until blended.
6. Fold in the apples.
7. Spoon the mixture into the muffin tin.
8. Sprinkle a handful of oats on top. 
9. Bake for 18-22 minutes or until a toothpick comes out clean.