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 (russet)
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.

WInter Blood Orange Salad

Slicing into a blood orange is almost as exciting as eating it. They are juicy and sweet, never mind drop-dead gorgeous and mouth-watering pretty. Somehow their natural beauty reminds me that winter will not last forever. Loaded with vitamin C, vitamin E, fibre and antioxidants; all that energy must be spinning around in my veins…I am feeling the love, bye bye winter blues.

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Winter Blood Orange Salad
Easy, fresh and delicious. the perfect salad for citrus season.
This recipe serves 4

Ingredients for the Salad
8 - 10 cups of lettuce, any combination you like, torn into bite-sized pieces
2 blood oranges, cut into rounds or segments
4 radishes, thinly sliced
1 cup feta, crumbled or cubed
1/2 cup pistachios

Ingredients For the Blood Orange Dressing
1/4 cup extra virgin olive oil
1 blood orange, juiced
1/2 shallot, finely diced
1 - 2 tsp honey, start with 1 tbsp
1 tbsp apple cider vinegar
1/4 tsp salt
fresh ground black pepper

Directions for the Blood Orange Dressing
In a small bowl or measuring cup, whisk together all ingredients for the dressing. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired. Taste again adding more salt as needed.

Instructions to assemble Salad
In a large salad bowl or serving dish toss together the salad greens with as much dressing as you need, holding back a bit of the dressing. Top with the feta cheese, radishes and pistachios. Drizzle with a bit more dressing and a few grinds of black pepper. Serve.

Cooks Notes
If you cannot find Blood oranges Cara Cara are also delicious.
You could add some chickpeas or any protein you like to turn this salad into a main. Would be great with grilled or roasted fish, tofu or tempeh.
I happen to love the combination of pistachios with blood oranges but you could use any nuts or seeds you like.
To make this salad vegan, try vegan feta, there are so many good ones on the market.

FIND MORE DELICIOUS AND HEALTY SALAD RECIPE HERE

Winter Salad with Orange Miso Dressing or Maple Dijon Vinaigrette

I have a bit of a passion for beautiful serving pieces. I think that food tastes better when it is served on something that makes the love you put in your food special. My friend Patricia Cherrie makes just that. One of a kind small batch pottery from her studio in Uxbridge, Ontario where she is surrounded and inspired by the beauty of rural Ontario.
I was inspired to make this colourful healthy winter-time salad to showcase her work. Using hearty kale, brussel sprouts, red cabbage, nuts and fruit this salad is made for colder days. The orange miso dressing is a touch sweet and will add a bit of vitamin C to you day and the Maple Dijon highlights our pure Ontario maple syrup.

If you happen to find yourself in the Uxbridge area, Pat’s studio is Greenmantle Pottery and she is also selling her work on-line at Greenmantle Pottey and The Northern Kiln.

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Winter Salad with Orange Miso Dressing or Maple Mustard Dressing
Make 4 servings

Ingredients for the salad
3 cups red cabbage finely sliced
6 brussel sprouts finely sliced
4 large leaves kale, finely sliced
1 cup pomegranate seeds
1/2 cup almonds or hazelnuts roughly chopped
1/4 salt

For the Orange Miso Dressing
1/3 cup freshly squeezed orange juice around 2 oranges
1 tbsp white miso paste
1 garlic clove minced, (optional)
2 tbsp olive oil
1 tbsp maple syrup
pinch of salt
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

For the Maple Dijon Vinaigrette
1/2 cup extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 tsp salt
freshly ground black pepper to taste
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

Directions to Assemble Salad

1. Add the red cabbage, brussel sprouts and kale to a large mixing bowl.
2. Toss in the pomegranate seeds
3. Add half the dressing to the salad mixture and toss well. Add more dressing as needed and salt and pepper to taste
4. To serve top with the chopped nuts.

Cooks Notes
This salad keeps well in the fridge.
To make this salad into an entree, add some protein like beans, tofu or tempeh.

Eggplant Cubes with Pomegranate Molasses

This year ICCO Canada and The True Italian Taste project held their awards Gala evening Pentola d’Oro, Under The Star, it was presented virtually and what a starry night it was! It is so great how dedicated this group is to highlighting authentic Italian products. One of they ways they do this is through seminars, masterclasses and tasting events. I watched the virtual event last week from the comfort of my kitchen. No fancy dress or high heels needed but I did pull out my favourite chef’s knife and pour myself a glass of wine. During the event I cooked along (virtually) - with Michelin-star Chef Cristina Bowerman, live from Italy and a food kit with all the ingredients delivered fresh to my front door from Eataly Toronto. Also by my side was my in-house taste tester who loved every bite.

So what did we eat? Ravoil del Plin stuffed with Amatriciana Sauce, Sous Vide Beef Tenderloin with Foie Gras Torchon with Chocolate Demi-glace and Eggplant Cubes with Pomegranate Molasses. I love how the flavours come together in this recipe; eggplant, pomegranate and coconut milk. It is vegan and makes a elegant first course.

I did make a few changes to the original recipe. Mine is almost as good as what was in my dinner kit. I have adjusted the recipe slightly. Here is the recipe how it was written and below you will find my version of it. Buon appetito!

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Eggplant Cubes with Pomegranate Molasses
This recipe serves 4 as an appetizer.

Ingredients

1 large eggplant
2 tbsp pomegranate molasses
1 tbsp honey
2 tbsp olive oil
2 tbsp sesame seeds
pinch of salt
1 can coconut milk
1 tbsp green curry
1/2 cup raw peanuts
fresh basil for serving

Directions:

1. Preheat oven to 170 degrees C (350F). Line a baking tray with parchment paper.
2. Cut the eggplant into cubes. Lightly score the surface of the eggplant in a crosshatch pattern.
3. In a shallow bowl toss the eggplant with the pomegranate molasses, oil, sesame seeds and salt.
4. Place the eggplant on the parchment lined baking tray and roast for about 20 minutes or until bubbling and the eggplant is golden around the edges.
5. While the eggplant is roasting place the peanuts, green curry and coconut milk in a medium pot and bring to a simmer.
6. Cook, stirring constantly until the coconut milk has reduced by about half.
7. To serve: Place a few spoonfuls of the coconut peanut sauce on each plate. Place an eggplant cube on top of the sauce and garnish with the fresh basil.

Cooks Notes
Any leftover sauce would be great as a marinade for tofu or tempeh.
You can find pomegranate molasses at selected supermarkets, health food/specialty food stores.

Grilled Radicchio Salad

Food is the best medicine. That is why I love eating salads any time of the year. You can get creative with what goes into the bowl as the seasons change. It may be cloudy and cold outside but your salad bowl can be filled with sunshine. Grilled radicchio is the star of this salad. The warm crunch of the radicchio balances well with the citrus fruits, tangy feta and when topped with the yogourt dressing turns this salad into a rainbow of colour and a salad packed with vitamins and minerals that help support overall immune health. The kale is high in vitamin A and vitamin C, both of which are important for maintaining immunity. The citrus in this salad adds incredible flavour, is bursting with colour, and also has a substantial amount of vitamin C. This quick and easy salad will help you through cold and flu season. I love foods that boost my mind, body and immune system.

This salad is packed with Immune-supporting ingredients:
Citrus fruit: Contains high levels of vitamin C which helps to support your immune health.
Greek yogurt: Greek yogurt has a higher content of protein than other types of yogurt. Our bodies required protein to help make antibodies, an important aspect of our immune system
Pistachios: Contains zinc which helps support immune function.
Feta Cheese: Not only does feta cheese contain calcium, but it also is high in protein, which it is required to help make antibodies, an important aspect of our immune system.
Kale: High in vitamin A and C, both vitamins are important for maintaining and supporting your immune system.

If you’re not already a member of the Jamieson Health Club, head to their website to sign up today and you’ll receive new immune-focused recipes throughout the cold & flu season. And looking for a little extra support through the winter months? Try Jamieson’s must-have immune product, Cold Fighter to help fight off early signs of cold and flu symptoms.

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Grilled Radicchio Salad
This recipe is gluten free, plant based and perfect for vegetarians.
Servings: 4

Ingredients For the Salad
2 radicchio, medium size ( any variety, I used Treviso)
1 box, (5oz) baby kale
2 tbsp olive oil, (more if needed)
1 large or 2 small ruby grapefruit
1 large or 2 small oranges, (any variety)
½ cup pistachio nuts, lightly salted
½ cup feta cheese, crumbled
handful fresh mint leaves, torn
½ tsp salt
freshly ground black pepper to taste

Ingredients For The Salad Dressing
½ cup plain 2 % Greek yogourt
¼ cup extra-virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp grapefruit juice
1 tbsp orange juice
1/4 tsp salt
freshly ground black pepper to taste

Directions For The Salad
1. Cut the radicchio into quarters, but leave the core intact. Carefully spread the radicchio apart and using a pastry brush lightly brush with olive oil.
2. Pre-heat grill pan to medium heat, once hot add 1 tbsp of the olive oil and place the radicchio in the pan. Grill for 2 to 3 minutes, if needed add a bit more oil, turn radicchio over and continue cooking until the edges are nice and browned and the leaves have softened. The radicchio should be lightly charred. Take off the heat and set aside.
3. Using a sharp knife peel and slice both grapefruits and oranges, I like to do this over a bowl to catch the juices, (the juice will be added to the salad dressing). Set aside.

Directions For The Salad Dressing
1. Add all ingredients to a small bowl and whisk until well blended.
2. Taste and adjust seasonings. If not sweet enough for you add a bit more honey.
3. Set aside until ready to assemble the salad.

To Assemble the Salad

1. Place the baby kale on a large serving platter.
2. Lay the grilled radicchio on top of the baby kale.
3. Place grapefruit and orange segments over the radocchio.
4. Top with crumbled feta cheese.
5. Scatter with pistachios and fresh mint leaves.
6. Drizzle with salad dressing, salt and a few grinds of pepper.

Cooks Notes:
Any leftover dressing can be stored in the refrigerator for up to one week.
You can use any soft cheese in place of the feta; try goat cheese or buffalo mozzarella.

SUPER SEED CRACKERS, VEGAN, PALEO AND KETO

The name says it all. These crackers are made from sunflower seeds, pumpkin seeds, chia seeds and sesame seeds.

S U P E R .

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Super Seed Crackers
Crispy crackers that go with everything.

Ingredients
1⁄3 cup almond flour
1⁄3 cup unsalted sunflower seeds
1⁄3 cup unsalted pumpkin seeds
1⁄3 cup chia seeds
1⁄3 cup sesame seeds
1 tbsp ground psyllium husk powder
1 tsp salt
¼ cup melted coconut oil
1 cup boiling water

Directions
1. Preheat the oven to 300°F.
2. Mix all the dry ingredients in a medium sized bowl with a wooden spoon.
3. Add the boiling water and melted coconut oil. Mix well and form into a ball. Let rest for 10 minutes to let the magic of the chia seeds work to hold the dough together until it has a gel-like consistency.
4. Place the dough on a baking sheet that has been lined with parchment paper. Place another piece of parchment paper on top and roll using a rolling pin, (or use your hands to spread the dough), to desired thickness. Remove the top piece of parchment paper.
5. Use a knife or pizza cutter to score the mixture into evenly sized pieces or skip this step and you can break them up free form when done.
6. Bake on the lower rack of your oven for about 45 to 50 minutes, checking towards the end of the cooking time as seeds can burn easily.
7. Turn the oven off and leave the crackers to dry in the oven. Once dried and cooled completely, then break apart.
8. Store in air-tight container

Cooks Notes
If you want to make a sweet cracker and 1 tablespoon of honey or maple syrup to the mixture.
This recipe is also delicious with any of your favourite herbs, try adding 1 tablespoon of chopped fresh rosemary or dried za’atar.

Marinated Olives and Feta, the prefect appetizer for your next virtual cocktail party!

I think the best parties of 2020 will be remembered for the virtual ones. So if you are feeling pressured to have the best appetizer on ZOOM, then this is the recipe. It is pantry friendly, easy to make and did I say it was delicious.

So get your cocktails ready and I will see you on ZOOM!

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Marinated Olives and Feta
This recipe serves 4 as an appetizer

8 ounces drained pitted olives, (the best olives you can buy, black or green or a mix)
5 garlic cloves
1 lemon
1 cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes, or more if you like it hot
8 ounces feta, (I used goat feta)
flaky sea salt
freshly ground black pepper
Crusty bread, for serving

Directions

1. Preheat oven to 400°.
2. Drain olives and if they are large you could cut some of them in half, I like to leave a few big for variety.
3. Smash the garlic cloves with the back of your knife and peel.
4. Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
5. In a medium saucepan over medium-low heat cook lemon peel, olives, garlic, oil, and red pepper flakes just until garlic is lightly golden around the edges, 5–7 minutes. Let cool completely.
6. Crumble or cut the the feta into small cubes and place in serving bowl. When the olive mixture is cooled pour over the feta and let sit at least 1/2 hours to absorb all the flavours. Just before serving garnish with flaky salt and a big grind of black pepper. Serve with a baguette.

Cooks Notes
I like to warm the bread, just tear into big pieces and bake until warm.
The best part of eating this is dipping your bread into the warm olive oil.
This would be delicious over a soft goat cheese too.

ROMANIAN EGGPLANT DIP (SALATA DE VINETE)

This is a traditional family Romanian recipe from my  mother-in-law Florence Hertzman that she learned from her mother Bessie Swartz.  Bessie was born in Iasi, Romanian in 1904 and she was taught this recipe by her mother Batya Yancovitz. Florence remembers her mother calling it ‘Potelagela’ or ‘Putlagula’.

There are many variations for eggplant salad, each Romanian housewife adding one or two ingredients to make it their own. Bessie added green onions and used  a wood pasty cutter to mash the eggplant and peppers. This Russian/Polish housewife, (that’s me) will be using the food processor and adding a dash of hot sauce.

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ROMANIAN EGGPLANT DIP (SALATA DE VINETE)

Ingredients:

1 medium eggplant, whole
1 medium green or red pepper, cut in quarters and seeded.
2 green onions, chopped
1 to 2 tsp of canola oil, or more if needed (you could use any light tasting oil)
1/2 tsp salt, or more to taste
dash of white pepper

Directions:

1. Place eggplant and peppers on a baking sheet and broil until charred on all sides, turning often.
2. When done take out of the oven and let the eggplant and peppers rest for at least 30 minutes or until cool enough to handle.
3. When cool carefully peel the charred skin from the eggplant and peppers, set aside.
4. Add the green onion to the food processor and process until finely chopped.
5. Place only the flesh of the eggplant and peppers into the food processor. Add the oil, salt and pepper, mix well.
6. Taste and adjust seasonings.
7. Spread on crackers or crusty bread.
8. Best served at room temperature.

Slow Roasted Plum Tomatoes

This recipe was originally published in October of 2014, and is one of may favourite ways to roast tomatoes. I usually make this recipe in the early autumn when the plum tomatoes are in abundance, but this recipe works wonders for tomatoes in winter too - the slow roasting brings out the intense flavours.

Cut the tomatoes, place in a glass rimmed baking sheet, drizzle with olive oil, add fresh herbs, and roast for hours .

The tomatoes literally melt in your mouth.

Tomatoes on warm bread with fresh basil and a drizzle of olive oil.

 What I should be doing: I really should be raking the leaves, (I think I will leave that for Gordy).

What I am doing:   Wondering what to do with a big bowl of plum tomatoes.

New love: Oven roasted tomatoes, you can add them to just about anything.

FYI:  I wish you were here because the house smells of garlic and rosemary.

BTW: The leaves still need to be raked, Gordy where are you?

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Slow Roasted Plum Tomatoes

Ingredients:

2 - 3 tablespoons olive oil
2 cloves garlic, peeled and cut in half
handful of fresh thyme
a few spring of fresh rosemary
kosher salt and freshly cracked pepper
1 pound tomatoes, any variety

Directions:

1. Preheat the oven to 325ºF
2. Pour olive oil into a baking dish.
3. Cut tomatoes in half and place in the baking dish.
4. Toss tomatoes with the olive oil, garlic, fresh herbs and salt and pepper.
5. Arrange the tomatoes in a single layer, cut side up
6. Bake for about two hours, or until the tomatoes are soft and juicy but slightly wilted.

Cooks Notes:  I usually make a bit batch of these and freeze. During the winter I add them to stews, pasta and soups.

THE FORGIVING STEW - OR IS IT A SOUP?

This is the forgiving stew, or is it a soup?

The idea behind this stew is to use up all of the vegetables in your fridge and to eat as many vegetables as possible. It’s perfect for the winter months when it’s freezing outside and your schedule is packed with social events and too many treats. This stew is forgiving because you can substitute different ingredients to use up what is in your fridge and based on your vegetable preferences. If you like more cabbage, then put in more cabbage. If you don’t like cabbage but you like zucchini, put more in. You can’t go wrong; it’s the forgiving stew!

One of the key ingredients to this stew is lots of marjoram, I used dried which is perfect for this recipe. It’s herby flavour and adds a natural sweetness. Make this recipe for vegetarians or meat lovers, I sometimes have two pots going at once, one with meat and one without. I like adding a tin of cannellini beans for the creamy texture or black beans for their earthy flavour; and for my meat lover any ground meat works, if you can find grass-fed beef, go for it.

Is it a soup or is it stew? You decide!

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The Forgiving Stew
This recipe serves 6.
You can make it however you want! More soup-like add more water, it you want it stew-like add more tomato paste.

Ingredients
olive oil for sauteing
1 medium-sized white or yellow onion, diced
2 stalks of celery, diced
1/2 pound of mushrooms, sliced
2 cloves of garlic, chopped
1/2 of a zucchini, diced
2 carrots, diced
1 28 oz (or 796 mL) tin of diced or chopped tomatoes
1 tin (156 mL) of tomato paste
2 tins of water, (use the tin of tomatoes to measure the water)
1 pound of ground chicken or turkey or beef preferably grass-fed or organic, (for your meat eaters)
1 tin of beans, (any beans you have in the panty)
2 cups of chopped kale, swiss chard or spinach, chopped into bite sized pieces (you can use any kind of kale, we used red kale in this recipe because it looked nice)
2 cups green cabbage, chopped into bite-sized pieces
1 tbsp of marjoram
1/2 tbsp of thyme
1 tbsp of salt (or more to taste)
pinch of red chilli flakes
1 bay leaf

Directions
1. In a large soup pot heat about 3 tablespoons or olive oil over medium heat. Add in the onion, celery and mushrooms. Cook, stirring often until the onion has softened, then add in the garlic.
2. If you are using ground meat now is the time to add to the pot. Cook until the meat is well browned.
3. Add the zucchini and carrots, tomato paste, tin of tomatoes, water, beans, cabbage, and all the spices. (Do not add the chopped greens at this time).
4. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
5. Cook for about 40 minutes, then remove the lid and add the chopped greens. Cook for another 10 minutes or until the greens have softened.
6. Taste and adjust seasonings.

Optional Add-ins
A tablespoon or two of bouillon powder. This is a great panty staple. I like Harvest Sun Organic Bouillon Powder.
Kombu, one strip. It adds a natural saltiness and any seaweed is good for you. Take out the Kombu once soup is cooked and discard.
Splash of red wine - I usually do red wine but today I had white wine, so that’s what I used. I keep the red wine frozen in the freezer so it’s available this stew!
A big grind of Parmesan cheese or for vegans I love Bragg’s Nutritional Yeast or daiya cheese.

Cooks Notes
I like to taste as I go along for salt, pepper, etc.
You could use one or two tins of beans.
If you have any leftovers, it will thicken up and you may need to add more water or broth to thin out.
Store any leftovers in the fridge.

Tempeh with Peanut Sauce

Some people say tempeh is the vegan and vegetarian’s substitute for meat. I will never tell you that tempeh tastes like meat. I will never tell you that I try to make my plant-based meals taste like meat. I really just want them to taste delicious. And tempeh is just that, delicious.

Tempeh is one of those foods most of us don’t know how to prepare, what it tastes like or what it is! Tempeh is a fermented soy product; it's made with the whole soybean with very little processing. It's also very high in protein, which makes it an excellent plant-based protein source. It has a bit of a nutty and mushroom flavour. You can bake it, fry it or grill it. But first it needs a bit prep…so I called Karen, my veggie friend from Nutrilicious and we got busy in the kitchen with tempeh.

We started by steaming the tempeh, this helps it stay moist and absorb flavours. It can be a bit bitter tasting straight out of the package so give it a quick steam before using. Just place the whole block of tempeh into a saucepan and cover with water, bring to a boil, reduce the heat and simmer for about 10 minutes. Remove from the water, pat dry and then you are ready to go with any recipe. We loved this Baked Tempeh with Peanut Sauce recipe for its crispy tempeh and creamy peanut sauce. The marinade comes together quickly in the food processor and you can adjust the seasoning, I like it a bit more spicy and Karen liked it a bit more sweet.

Just so you know… my in-house taste tester said this chicken is delicious!

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Baked Tempeh with Peanut Sauce
This recipe serves 4

Ingredients

8 ounces tempeh, one package
1 tsp chili garlic sauce or 1/4 tsp red pepper flakes, more if you like it spicy
1 tbsp sesame oil 
2 tbsp creamy peanut butter or almond butter
6 tbsp tamari or soy sauce
3 tbsp lime juice
1 1/2 tbsp maple syrup
1/4 tsp ground turmeric
pinch of salt
3 large cloves garlic, peeled
1 stalk lemongrass, remove ends and chop into small pieces
sesame seeds, to sprinkle on top, optional

Directions for the Tempeh

1. Place tempeh in medium saucepan and cover with water; bring to a boil over medium heat. Steam tempeh for about 10 minutes.
2. Once steamed remove tempeh from saucepan and pat dry.
3. Cut into bite-size pieces and set aside.

Directions for the Marinade

1. In the bowl of a food processor make the marinade by adding the chili garlic sauce, sesame oil, peanut butter, tamari, lime juice, maple syrup, turmeric, garlic, salt and lemongrass. Blend until well combined. You may want to have a taste to adjust flavours. I like mine with a bit of extra chili sauce.
2. Place the tempeh in a bowl and add the marinade, toss to coat. Cover and refrigerate for at least 2 hours or longer if you have the time.
3. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Put the tempeh on the baking sheet. Save the remaining marinade to use for serving.
4. Bake for 25 minutes or until lightly browned, turning over once. Remove when down and brush with more of the marinade.
5. If you want you can put the cooked tempeh on skewers, it makes a great way to serve or just serve on platter, either way remember to brush on more of the marinade on the tempeh and sprinkle with sesame seeds.

Cooks Notes

You can marinate the tempeh up to 24 hours.
Any leftover marinade can be kept in the fridge for up to 2 weeks.
This sauce is good on just about anything.

THIS IS MY GREAT-GRANDMOTHER’S GEFILTE FISH - Originally published in 2012

My grandmother Jenny Mandel nee Schwartz, came from Minsk, Russia when she was just a baby. Her mother Mary who I am named after made gefilte fish for her family on Rosh Hashanah and Yom Kippur. When Jenny was old enough to learn her mother taught her and her sisters, Sarah and Edith.

It all starts with fresh fish. According to my mother, Jenny would  pick out her fish, ten pounds of white fish and always one Pike, once home the fish were kept alive in the only bathtub in the house.  The next day newspaper would be spread around the floor and kitchen table, the fishmonger would stop by…it was time to kill the fish.  As a child my mother never took a bath and she never ate the fish! 

When Jenny was in her 80’s it was time to teach my mother Irene. From then on twice a year my mother would make the gefilte fish with her late best friend Theda Warner.  I know that they had a long fun day of cooking, chopping, cleaning and lots of good gossip!  And fortunately we don’t have to worry about the bathtub, we can buy our fish already cleaned from Nortown!

Well, my mother turned 80 this year so I guess it is time I learn to make the fish!

I hope to carry on the tradition with my grandmother’s handwritten recipe.

 My mother Irene.

My Mother's Potato Kugel - Perfect for Passover, Rosh Hashanah or anytime.

 

My mother Irene has been making this recipe for Jewish holidays for as long as I can remember. Her potato kugel is moist on the inside and flat and crispy on the outside.  Zachary (my son) loves this recipe so much that my mother will make him his own small pan (just for him) to take home. What a good Bubby and thanks mom you are the best home cook! xo

Oh, and if you are wondering about the missing piece, that was me!  There is nothing better then kugel fresh from the oven.  

My mother’s hand-written recipe.

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Potato Kugel
Enough for a crowd, this recipe will fill 2 – 9 X13 inch glass Pyrex pans

Ingredients:

10 lbs Yukon gold potatoes
4 or 5 medium sized yellow onions
6 large eggs (beaten well)
Canola or Mazola oil (about ½ cup)
Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees
2. Coarsely grate the potatoes and onion by hand or food processor.
3. Squeeze out as much of the excess liquid as you can from the potatoes and onions.
4. Add the well beaten eggs, salt and pepper to the potato and onion, mix well.
5. Put enough oil (about ½ cup) in a 9 X13 inch Pyrex to coat the bottom and place in the oven and heat for about 10 minutes until oil is very hot.
6. Pour mixture into pan, oil should sizzle up around the potato mixture.
7. Bake uncovered for 30 minutes at 425 degrees. Reduce heat to 400 degrees and continue baking for another 30 minutes or until golden brown.
8. Cut into squares while still warm.

Cooks Notes

Can be made ahead of time and reheated before serving.
Variation:  My mother sometimes will use muffin tins in place of a large Pyrex pan  and each guest can have their own mini kugel!

Savoury Crunch Granola - I love giving this as a gift for the holidays.

I love a sweet granola, but how about a savoury granola?

Its crispy, salty and has a little heat and a lot of protein. Sprinkle on top of baked squash, over sautéed vegetables or add a spoonful to a bowl of soup, or some crunch to a salad. This stuff is delicious, addictive and healthy too. I an a big fan of using canola oil when you don’t want your oil to take over the flavours.

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Savoury Crunch Granola
This recipe makes about 2 cups
Add to just about anything that could use a bit of crunch.

Ingredients:
1 cup rolled oats
1/4 cup canola oil
3 tbsp maple syrup
1/2 tsp salt
1/2 tsp coriander
1/2 tsp turmeric
1 tsp smoked paprika
1 1/4 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp ginger powder
2 tbsp raw pumpkin seeds
2 tbsp raw sunflower seeds
1/4 cup raw pecans or walnuts

Directions:
1. Preheat oven to 300 F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine oil, maple syrup, salt, coriander, turmeric, smoked paprika, chili powder, cayenne and ginger and mix well.
3. In a large bowl, combine oats, pumpkin seeds, sunflower seeds and pecans.
4. Pour the oil and spice mixture over the oats and nuts, mixing until everything is well coated.
5. Spread the mixture in one even layer on baking sheet and bake for about 40 minutes until golden brown, stir the mixture every 10 minutes.
6. Let mixture cool completely and store it in a sealed jar or container.

Cooks Notes
You can use any combination of seeds and nuts that you like.
If you like it really spicy then add more cayenne pepper.
Keeps best in an airtight container at room temperature for up to 1 month.
Try mixing things up a bit by using spelt flakes, rye flakes or quinoa flakes.

Yellow Lentil Soup with Coconut Milk, vegan

I will say it loud and clear, I LOVE TO COOK AND I LOVE TO EAT. Cooking allows me the freedom to make just what I like and want to eat. I hear this over and over ...it takes to long to make healthy food, all the shopping, chopping and prep.

I have a few tips to make cooking at home FUN, think creative, you are creating something that should taste and look good enough to eat.

Set the tone! Start with a well-organized workspace and for me that means music on, tea kettle on or glass of wine, ingredients, knives and pots on the counter, ready to be used.

Have a well-stocked pantry. A cupboard filled with canned tomatoes, canned and dried beans, coconut milk, nuts, seeds, honey, maple syrup and an assortment of spices.

My fridge always has veggies like carrots, red and green cabbage, celery, onions, shallots, white and sweet potatoes and garlic. Fruits like bananas, apples. pears, lemons, limes and I always have an avocado or two ripening on the counter.

In my freezer are bags of frozen fruit for smoothies, vegetables like corn, peas and chopped spinach that can be added last minute to soups and stews.

During the week I fill in with the fruits and veggies that have a shorted shelf life.

Now on to this soup recipe. I love this soup because you can make this with what you have in your pantry and it’s easy to substitute the veggies. If you don’t have fresh spinach in the fridge, frozen works or any fresh leafy green veggies, like kale or chard. As for the rest of the ingredients I used red lentils for fibre, (and they cook up fast) and added the turmeric for the beautiful colour and its antioxidants. The coconut milk gives it the creamy texture and the dark leafy greens are a good source of many vitamins.

So with a bit of creativity and smart shopping you can stock your pantry and fridge and start cooking healthy beautiful meals filled with good ingredients and most important your LOVE..best ingredient ever.

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Yellow Lentil Soup with Coconut Milk
Makes 6 servings.
This soup will warm and fill you up with all that is good for you.

Ingredients:

olive oil for sautéing
1 large onion, diced
3 large garlic cloves, minced
2 tsp ground turmeric
1 1/2 tsp ground cumin
1 tsp cinnamon
1/2 tsp curry powder
1/4 tsp ground cardamom
1 can tomatoes, with juices, 26 ounce tin
1 can coconut milk, 15 ounce tin
1 cup uncooked red lentils, rinsed and drained
6 cups water or vegetable broth
1 tsp salt, or more to taste
freshly ground black pepper, to taste, 
1/4 tsp cayenne pepper, to taste, (I like a little heat so I used more)
2 cups baby spinach, kale or swiss chard chopped and remove the stems if using kale or chard
squeeze of lime juice, add just before serving

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
2. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, or until you smell all the spices.
3. Add the diced tomatoes (with juices), can of coconut milk, red lentils, water or broth, salt, and pepper and cayenne pepper.
4. Stir to combine. Increase heat to high and bring to a boil.
5. Once soup starts to boils, reduce heat to medium-high, and simmer, uncovered, for about 30 minutes. 
6. Add in the spinach or whatever green you choose.
7.  Taste and adjust for salt and pepper. If soup is to thick add more water or broth.
8. Just before serving add a squeeze of lime or serve on lime wedges on the side.

Zucchini Kale Quiche With A Sweet Potato Crust

Food brings people together - no matter how far apart you are. This recipe was posted by my friend Shelley who moved to Israel in the early 80's.  Fast forward a few decades and continents and thanks to Facebook I can see what she's up to and what she's been eating.  And it's all healthy! 

Shelley eats grain-free and created this delicious quiche.
You can find the original recipe at Galilee Green.

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Zucchini And Kale Quiche With A Sweet Potato Crust
Serves 4 to 6
What makes this recipe special is the sweet potato crust.

Ingredients:

2 medium sweet potatoes, peeled and sliced thin
1 tbsp olive oil
1/3 cup of minced yellow onion
2 - 3 cloves garlic, minced
2 cups of shredded zucchini
2 cups of chopped kale, make sure to remove the stem
1/4 cup canned coconut milk or coconut cream
5 eggs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1  tomato, sliced, (optional)
a sprinkle of dried rosemary, (optional)
goat cheese, (optional)

Directions

1.  Preheat the oven to 400 degrees.
2. Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion.
3. Brush some olive oil onto the sweet potato slices with a silicone basting brush.
4. Bake the sweet potato crust for 20 minutes.
5. While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.
6. Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 3 1/2 minutes.
7. Add the shredded zucchini and kale to the pan, mix them into the onions and then let it all cook for 4 minutes, stirring every so often
8. Set the veggies aside.
9.  Then, in a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and nutmeg together with a whisk.
10. Mix the zucchini and kale into the egg mixture and then pour the whole thing into the sweet potato crust
11. Top the quiche with the sliced tomatoes. If you want, sprinkle with some dried rosemary.
12. Reduce the oven heat to 375 degrees.
13. Put the whole thing into the oven and bake for 40 minutes. Let the quiche rest for 15 minutes.
14.  Slice and Enjoy!

Sweet Potato Shoestring Fries with Chipotle Mayo Dipping Sauce

Fries = happy food.

I ate them as a kid sprinkled with salt and slathered in ketchup.  I still love fries but nowadays I make my own using sweet potatoes and I a spicy dipping sauce.

I love this orange root vegetable for lots of reasons, it is one of the most nutritious foods in the vegetable kingdom, filled with fibre as well as containing a variety of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they are high in an antioxidant known as beta-carotene, which converts to vitamin A when we eat them and gives the sweet potatoes its vibrant orange colour.

I made this for my personal in house taste-tester Gordy and when I pulled them from the oven…” what happened to my potatoes?” But once these shoestring fries were dipped in the mayo all was good in my house.

For this recipe you will need:
a spiralizer
sweet potatoes
pink salt
olive oil
and a very hot oven.

They are:
crunchy
slightly sweet
a little salty
and you won’t be able to stop eating them! 

Toss the spiralized sweet potatoes directly on a cookie sheet and drizzle with oil and whatever spices you like.  I am a purist, just salt for me. No deep-frying which makes them easy to make, and healthy too - just a hot oven.  You will need to really watch the cooking time as they burn quickly towards the end of cookings so keep checking on them and giving them a quick toss or two.  While they bake you will have just enough time to whip up the Chipotle Mayo Dipping Sauce.

Eat fries, be happy!

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Sweet Potato Shoestring Fries with Chipotle Mayo Dipping Sauce
These delicate, crunchy sweet potato fries are the perfect side dish and are far healthier than french fries!
This recipe makes 2 serving.

Ingredients for the Sweet Potato Fries

1 large sweet potato
1 - 2 tablespoon extra virgin olive oil
pink salt, to taste 

Directions for the Sweet Potato Fries

1. Preheat the oven to 400 degrees. Spread the sweet potatoes on a large baking sheet covered with parchment paper. Drizzle with the olive oil and salt.
2. Bake for 15 minutes, then take out of the oven and toss.
3. Bake for another 15 minutes, now is the time to keep checking the fires to make sure they don't burn. You will get some areas that will start to brown quickly just removed them as they become done and put the rest of them back in the oven.
4. Serve with the chipotle mayo.

Ingredients for the Chipotle Mayo Dip

1 cup mayonnaise, I like Vegenaise but use your favourite brand
1 tsp minced canned chipotle chili in adobo sauce, plus 1 tsp sauce
zest from half a lime
2 tsp lime juice

Directions for the Chipotle Mayo

1. In a bowl, mix mayo, chipotle, adobo sauce, lime zest and lime juice.
2. Cover and chill until ready to use.

Cooks Notes

I do not bother to peel the sweet potatoes, I just wash them really well.
Use the smallest blade for spiralzing.

Quinoa Salad with Pomegranate Seeds and a Maple Lime Dressing

This is my new favourite quinoa salad. It is filled with colours that will make you happy its autumn.

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Quinoa Salad with Pomegranate Seeds and Maple Lime Dressing
A fresh, crunchy salad with a delicious maple lime dressing
This recipe serves 6.

Ingredients

For the Quinoa Salad
1 cup dry quinoa, rinsed well
1/4 cup red onion, diced
1/2 cup red or yellow pepper, diced
1/4 cup pine nuts
1/4 sunflower seeds
3/4 cup pomegranate seeds
3/4 cup cooked chickpeas, drained and rinsed, (optional)
1/2 cup chopped parsley or fresh mint, (sometimes I use a combination of both if I have some on hand)

For the dressing
juice from 1 lime, you may need more depending on how juicy your lime is.
2 tbsp maple syrup
1/4 cup olive oil
salt and pepper to taste

Directions

1.  Prepare quinoa according to package instructions. 
2  While quinoa is cooking, drain and rinse the chickpeas. Chop the onion, peppers and parsley and remove the seeds from the pomegranate.  Set aside.
3.  In a small bowl prepare the dressing by whisking together the lime juice, olive oil, maple syrup, salt and pepper.  Taste the dressing, it should be a bit sweet from the maple syrup and have a bit of tang from the lime.  You may need to add more maple syrup or lime to you liking.
4.  Pour the dressing over the quinoa, (I like to do this while the quinoa is still warm) and mix.  Add in the veggies and pomegranate seeds. Taste again for seasonings. Just before serving toss in the pine nuts and sunflower seeds. 
5.  You can prepare ahead of time and store in the fridge.  I like to serve this quinoa salad at room temperature.  

Cooks Notes
To learn how I get the seeds out of a pomegranate have a look at my recipe for Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds.
Any leftover can be stored in the fridge for up to 2 days.
You can use any nuts and seeds you like in place of the pine nuts and sunflower seeds.  I like to use raw unsalted nuts. You can lightly toast them it you want, it will add a bit more of a crunch.

Coconut Curried Cauliflower, Carrot and Parsnip Soup

I love how the soup changes colour when you add the coconut milk. 

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Coconut Curried Cauliflower, Carrot and Parsnip Soup
This soup makes 4 to 6 serving

Ingredients

1 large head of cauliflower, chopped
olive oil
1 tsp sea salt
1 leek, chopped
4 large carrots, chopped
2 large parsnip, chopped
2 tablespoons ginger, chopped
3 garlic cloves, crushed with your knife
1 tsp ground turmeric (or a 1/2-inch piece turmeric root, chopped)
2 tbsp Thai curry paste
8 cups of water or vegetable broth
1 – 15 ounce can coconut milk
salt, to taste
chopped nuts, hemp hearts and a squeeze of fresh lime juice to garnish 

Directions

1.  Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or foil.
2.  Put the chopped cauliflower on one of the baking sheets, drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast the cauliflower for 30 to 40 minutes, or until it is soft and caramelized. On the second baking sheet put the chopped carrots and parsnip, drizzle with more oil and sprinkle with salt. Roast for about 20 to 30 minutes or until soft and lightly caramelized.
3.  While the vegetables are roasting, start making the soup.  In a large pot over medium-high heat add 2 tablespoons of oil, add the onion and sauté for 5 minutes. Then add the ginger and garlic and cook for 2 minutes. Add the turmeric and Thai curry paste and cook until you start to smell the curry, about 2 more minutes. Add the water or stock and turn up the heat to high and bring to a boil.
4.  As soon as the vegetables are cooked remove from the oven add them to the pot, gently simmer for 10 minutes.
5.  Using a food processor or blender, blend the soup until it is very smooth.  I like to use my blender and I do this in small batches.
6.  Add the coconut milk and season to taste with salt and a bit of pepper.
7.  Serve with chopped nuts, hemp hearts and fresh lime.

Cooks Notes

If you like a spicy soup you could add more curry paste.
Do not use light coconut milk, it is just a watered down version of coconut milk.

Roasted Eggplant with Honey and Chiles

When I think of eggplant I am reminded of the eggplant parmesan my mother use to make.  The eggplant was cut into thick slices, cooked in oil then baked in the oven smothered with tomato sauce and thick slices of mozzarella cheese.  I don't really remember the flavour of the eggplant, but the gooey cheese was pretty tasty.   
What I find so delicious about roasting eggplant in the oven is with just a few ingredients you can really taste the sweet and smoky flavours that magically happen in just about 30 minutes.  How to eat:  scoop out the eggplant and spread on a warm baguette or use as a dip for veggies.  I love the heat of the peppers, but be careful it can be hard to judge how spicy they are until you bite into them.  

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Roasted Eggplant with Honey and Chiles
Serves 4 as an appetizer or a side dish

Ingredients

4 or 5 baby eggplants, halved, or 2 regular eggplants
5 fresh green Thai chiles, halved lengthwise
1/4 cup honey or maple syrup
2 tablespoons olive oil
salt and freshly ground pepper

Directions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper.
3 . Toss eggplants and chiles with the honey and oil.  (I do this directly on the cookie sheet).
4. Roast eggplants (skin sides up) and chiles until the eggplant is golden, about 20 minutes. Turn eggplant over and roast about 10 more minutes or until the eggplant is soften. (Keep an eye on the chiles, they may be done after 20 minutes, just remove from the baking sheet and set aside.)
5. Season with salt and pepper and serve.

What to do with these baby eggplants...

Give each guest there own eggplant and have them scoop out the filling and spread on a baguette.
Serve as a side dish on top of some peppery arugula with some crumbled soft cheese like chevre or feta.