Tuesday, 28 July 2015

Quatra Ensalada

Rainbow Carrot Slaw with Ginger Vinaigrette
1 yellow carrot, julienned
1 white carrot, julienned
1 orange carrot, julienned
1/2 piece of ginger, skinned and grated
1 tbsp apple cider vinegar
1/2 tbsp tamari

Toss all ingredients together and let it marinate for 5 minutes before serving.

Minted Cucumbers
1 cucumber, seeds removed, diced
2 cups cold water
1 large handful of mint leaves, crushed and minced
1 cheese cloth and twine

Soak diced cucumber in a brine made of water and mint leaves wrapped in a cheese cloth. Soak for 30 minutes or longer. Drain and serve cucumbers. Discard mint and water.

Pickled Oregano Black Peppercorn Onions
1/2 white onion, sliced thin
Fresh Lemon juice
1/2 tsp whole peppercorns
1/2 tbsp oregano
Salt & pepper to taste

Toss all ingredients together and massage till the onions have softened or wilted. Serve alongside crisp veggies of choice or with smoked salmon.

Tomatoes with Cinnamon and Chillies
1 roma tomato, seeds removed and diced
1 pinch of ground cinnamon
1 thai red chilli, minced

Toss all ingredients together and serve.

This salad gives your palate a nice tingle. A great summer salad with bursts of flavours. All the flavours are harmonious but distinct when eaten separately.

Mango Chickpea Salad

2 can chickpeas drained and rinsed
2 limes juice and zest
2 cloves of garlic minced
2 large mangoes peeled, pitted and diced
2 red thai chillies, minced
1 handful of cilantro leaves, minced
1 small white onion, diced
6 napa cabbage leaves julienned
6 kale leaves julienned
1 orange bell pepper diced
1 pinch of salt

Mix all ingredients together and let marinate for at least 3 hours before serving. Great compliment to grilled meats and seafood.

Bon apetite!

Thursday, 26 February 2015

Chicken Corn Soup

1 small can cream of corn
1 chicken breast, diced
1/2 white wine
1 cube of bouillon
1 tbsp olive oil
Salt & pepper

In a sauce pan on medium high heat. Add oil and sautee diced chicken till lightly browned. Deglaze the pan with white wine. Scraping the browned bits from the pan. Those are the yummy caramelized flavours. Add can of corn and mix well. Bring to a simmer and then add bouillon cube. Mix and incorporate well. Bouillon cube will slowly melt into the liquid.

Remove from heat and season with salt & pepper. Serve hot with garlic toast. Makes 2 bowls.

Sunday, 22 February 2015

Rosé Sauce with Turkey Vegetable


1 cup of soft goat cheese
1 10 oz can diced tomato in olive oil & garlic
1 small zucchini finely diced
2 cups button mushrooms finely diced
1 lb of ground turkey
1/2 cup white onion finely diced
2 tbsps olive oil
Salt & pepper to taste

Heat a large sauce pan at medium high heat and add olive oil, onions & turkey. Sautee till turkey is browned and onions are translucent. Add the can of tomatoes and turn heat down to medium. Bring to a simmer and add zucchini & mushrooms. Stir well. Let simmer for 3 minutes. Add goat cheese and stir well. Bring to a simmer and keep stirring as the cheese melts to incorporate it into the sauce. This will also prevents it from burning or sticking to the bottom of the pan.

Remove from heat, season with salt and pepper to taste. Let stand for 5 minutes before serving with pasta or putting it in lasagna.

Sunday, 25 January 2015

Vietnamese Style Spicy Beef Stew

6 cups cubed stew beef
1 large onion halved and sliced
2 carrots peeled and cut into 1" chunks
2 tbsps Sesame oil
2 tbsps Chilli oil
2 tbsps Five Spice Powder
1 tbsp Cinnamon
3 cloves garlic minced
1 stalk lemongrass bruised and minced
1 can tomato sauce
1 cup gf Tamari sauce
1 tbsp Fresh cracked Black pepper
2-3 tbsps olive oil

Place olive oil in a large pot on medium heat, brown your beef cubes on all sides. Remove meat and set aside. In the same pot add garlic, onions, lemongrass and carrot. Sautee for 2-3 minutes. Add meat back into the pot along with remaining ingredients. Bring the liquid to a boil and turn the heat down to low-medium. Cover with lid. Simmer for 3-4 hours, occasionally stirring, make sure the sauce doesn't  stick to the bottom. Taste and Texture test at 3 hours, cook longer if meat is still tough. Cooking time depends on what cut of meat you buy. When you like the taste and texture of the meat. Turn heat to low. You can thicken the sauce using 1 tbsps of cornstarch mixed with 3 tbsps of cold water. Pour this mixture in the sauce slowly and mix very well to thicken it.

Serve hot with french bread, steamed rice or noodles.

Brussel Sprouts & not Cheese

2 cups brussel sprouts, washed, trimmed and halved
A pinch of coarse sea salt
A splash of extra virgin olive oil
1/4 tsp chilli flakes
Freshly grated garlic clove
2 tbsps nutritional yeast flakes

Steam your brussel sprouts until cooked bit still has a slight crisp. Remove from steamer and toss in the seasoning. Serve warm as a side with grilled protein of your choice. Pairs well with a tart sauce such as cranberry, balsamic or sour cherry.

Wednesday, 26 November 2014

Green Smoothie

I admit I don't eat enough vegetables and/or fruit. I just don't have time between work and life in general to sit down and eat 2 salad bowls of greens.

Here's my solution. Make green smoothies. I could drink 3-6 of these a day if I had the time.

1/2 cup frozen spinach
1 ripe banana
1/2 to 1 cup of almond milk (depends if you like it thick or watery)

Blend blend blend and drink.