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Monthly Archives: November 2012

MEAT AND VEGGIE PATTIES

To further my STUFFED COLLARDS recipe, here is a recipe that was born after I ended up with left over stuffing.

While giving it the taste test, I realized it was really good, just on its own, and had to stop myself from eating it all!  Which then led me to believe It would make a great side dish as well!  So, on I went getting inspired, and looking at this beautiful concoction, I thought, why not?  Why not throw some eggs,  a little flour and before I knew it, I had created a “Meat and Veggie Patty! How exciting!  My salivary glands were liking this one, oh ya!

So I crossed my fingers, and “TA DAAAA!”  IT’S ALIVE!!!  and super tasty too!

I’ve also tried a vegetarian version as well, using cooked Mung Beans and I think pan-fried Mushrooms would be yummy too!

INGREDIENTS

1/2 to 1 lb lean ground meat (depending on how meaty)

Or

2 cups (after cooked) Mushrooms, chopped and  pan-fried

Or

1 – 1 1/2 cups (after cooked) Mung Beans

1 1/2 cups Butternut squash, shredded

1 cup Kale, shredded

1/2 med onion finely chopped

4 tbsp Quinoa or Coconut flour

parmesan cheese or goat cheese,

1 hand full Parsley, finely chopped

2-3 med organic eggs (depending on consistency)

Cayenne

Garlic powder

Pinch ginger

Sea salt

METHOD

Brown Meat or Mushrooms or cook Mung Beans and let them cool

Shred Butternut Squash, Kale and Parsley and put in a large bowl, add the cooled meat or veg and mix together

Add Flour, Spices and Eggs, one at a time, and mix together

Check consistency and add enough egg to make the mixture gooey and so it holds together enough

Add the Goat Cheese or Parmesan (to taste) and mix well

It will be too soft to form in your hands so spoon out into pan and flatten into half-inch or so patties

Brown on both sides (few min) on med heat in a little Olive Oil

Lemon Yogurt Sauce

1-1/2 cups goat or Greek plain yogurt

1/3 cup thinly sliced green onions

1 tbsp lemon juice

1 small garlic clove, mashed

Sea salt to taste

ENJOY!

CURRY CHICKEN LEGS

I was in the mood for chicken, and it was cold out so I made my Curry Chicken Legs, cause they warm me up and they’re finger licking good!!!

I’ve made these many times, they’ve become one of my favourite chicken recipes.  Very easy to do, like most of my recipes and they are ready within an hour and a half from start to finish! I hope you try them and enjoy!

INGREDIENTS

12 or more Chicken Legs

1/2 cup Dry White Wine

1/2 cup Strained Tomatoes

1/2 cup Coconut Milk

3/4 cup Water

1 tbsp Garlic Powder

1 tbsp Turmeric

1/2 tbsp Curry Powder

1/2 tbsp Garam Masala

METHOD

In a deep skillet, brown legs on both sides on med heat.

Add the White Wine and cook for a few min.

Reduce heat to med low

Add Tomato, then Salt, Garlic Powder,Turmeric and chilies

Add Water and let it heat up again

Flip and Pour the Coconut Milk over the Chicken

Sprinkle the Curry Powder and the Garam Masala over all the Chicken and flip once more.

Cover and cook on med low to low (if it is boiling too hard) for about 40 min, turning them at half time

Uncover and turn heat to med low for about 10 to 15 min. to reduce the sauce.

Enjoy!

and don’t forget the finger towel!

MY MOTHER’S CHICKEN SOUP

One of my fondest memories growing up, was when my Mother would make Chicken Soup.  It was a real ritual which took almost the whole day from start to finish!  I even watched my Mother pluck the feathers off a fresh chicken.  That was a process in itself!  I, myself like to go the grocery store or butcher for mine, Hehe!

The smell of the soup cooking is enough to make you salivate and if you’re not feeling well, I swear it will make you well, just breathing it in!

INGREDIENTS

1 Organic Chicken

2 med Soup Bones

2 med Onions

4 large Organic Carrots

4 stalks Organic Celery

2 med  Organic Red Potatoes

4 large Garlic Cloves

1 bunch Italian Parsley

Water

Strained Tomatoes

Sea Salt

METHOD

Put the Chicken and Bones in a large stock pot and  add enough water to come to about 3 inches from the top.

Bring to boil and skim off the foam that forms at the top.   Add the vegetables and stir.

Pour in enough Tomato to color the water a  rich orange color.

Add Parsley and bring to boil.  Cover and reduce heat to low and cook for at least 3 hours.

This is what it should look like while its cooking.

Let it cool down completely, and start fishing out the chicken and vegetables.

Strain the stock through a sieve and discard the remainder after it has drained of all the liquid.

You are left with clear stock that you can bottle and freeze

and stock and chicken and vegetables for a fabulous dinner as well!

You can add cooked Pasta or Quinoa or beaten egg for Stracciatella soup and garnish with fresh parsley and Parmesan Cheese!

Buon Appetito!

COCONUT QUINOA MUFFINS

Here’s another easy and delicious muffin recipe!

I used Raspberries in one batch, and for more of a festive taste I added Cranberries, slivered Almonds, shredded Coconut, Lemon juice and Lemon zest!

Try your own combinations!

INGREDIENTS

WET

2 Organic Eggs

2 tbsp Coconut Oil

2 tbsp unsalted Butter

1/2 cup Coconut or Almond Milk

1/3 cup real Maple syrup

1/2 cup  plain Yogurt

1 tsp real Vanilla

2 tbsp fresh squeezed Lemon Juice

DRY

1/2 cup Coconut Flour

1/2 cup Quinoa Flour

1/4  cup Oat Bran

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp lemon zest

METHOD

Mix wet ingredients together in one bowl

Mix dry ingredients together in another bowl

Pour Wet into Dry, add embellishments, mix well

Bake at 400, 15 min for minis and about 25 for regular.

ENJOY!

STUFFED COLLARDS

Looking to get more Raw Veggies into my diet, I got this brilliant idea, after my Son in Law gave me some beautiful organic Butternut Squashes this fall!  I thought it would be fun to stuff Collard leaves, kind of like stuffing  grape leaves.

Well, one thing led to another and two recipes were born.  First……………

STUFFED COLLARDS

3 large Collard leaves, washed and dried

1/2 lb Org Lean Ground Meat

OR  for Vegetarian Version

2 cups cooked Mung Beans

OR

2 cups pan-fried Mushrooms, chopped

1 1/2 cups Kale, raw, shredded

1 1/2 cups Butternut Squash, raw,  shredded

2 tsp Allspice

1 tsp Garlic Powder

2 tbsp Olive Oil

Sea Salt, to taste

Pinch of Ginger

Cayenne, to taste

Toothpicks

METHOD

Add Meat or Mushrooms to frying pan, add seasonings and brown on Med heat.  Remove excess oil from meat and set aside to cool.

Add shredded Kale and Butternut Squash to Meat (or Alternate) Add Olive Oil and blend well

Taste the mixture  and adjust spices if necessary

(try not to eat it all, he he)

Spine, or cut out the center stem with a sharp knife.

Add some of the mixture to the center end, roll up, folding ends in

doesn’t have to be perfect, and secure with toothpicks.

I steamed these, just enough to soften the Collard so they are not tough.

Do not over cook, remember the inside mixture just needs to be warmed.

Delicious  served with a Lemon Yogurt sauce!

Enjoy!

LAMB STEW, PURE AND SIMPLE!

Fall is here, and I’m in the mood to cook!

Just bought some fresh Ontario lamb, and I’m making a stew!  The weather is getting colder and I need some comfort food!  Nothing fancy, just rib sticking, home cooking that is ready and on the table in a little over an hour from start to finish!

 In my stew, I used Mung beans that I had already cooked and cooled.  You can use white Kidney beans or Navy beans as well.

INGREDIENTS:

1 lb sirloin Lamb chop, bone out, cut in pieces

3 cups Butternut Squash, cut up in chunks

1 med Onion, chopped

1\2 cup Strained Tomatoes

1\2 cup Dry White Wine

2 large Garlic Cloves, chopped

1 full tbsp Turmeric

Sea Salt

Hot Chilies

1 cup Mung Beans, cooked or Bean of your choice

Water

Olive oil

METHOD:

In a deep skillet, brown meat on med,  add onions and cook until soft and translucent.  Do not burn the onions!

 

 

 

 

Add the wine and let it come to a boil for a few seconds.

Add the tomato, spices and salt to taste.

 

 Add the Squash and stir in.  Pour enough water to almost cover the top.

Bring to a boil, turn heat to low and cook covered for 1 hr.

Add the beans and continue to cook for about 10 to 15 min. stirring occasionally.

 

 

 

I like to drizzle Olive Oil on top and stir it in before I eat it.  I find it brings out all the rich flavours.

Serve with a side of your favourite steamed greens!

I have Rapini shown in the picture.

Enjoy!

 

Till next time……………………………Mangia!

 

 

 

 

HOOKED ON GREEN SMOOTHIES!

Green smoothies have to be one of the most nutritious and essential part, of everyone’s diet!

For me, it’s the easiest and fastest way to get raw greens, proteins and fibre into my body!  Oh, did I mention delicious!!?   That’s right, just because its green, doesn’t mean it has to taste green,  for those of you who are afraid of the color! lol.

I try to have one every day, breakfast or lunch, keeps me going for hours, and I have all this energy that I haven’t had in years!  My digestion is better, my tummy is flatter and I’ve lost weight in that notorious middle, that does not want to go away!

RAW SOAKED ALMONDS:

1 cup Raw, unsalted Almonds

2 cups filtered water (use filtered water or tap water that has been sitting overnight in a glass container, to expel the chlorine.

Rinse Almonds well and put in a large glass jar, add filtered water and leave on your kitchen counter over night.  The almonds will swell in size and become softer and back to a more natural, pre-dried state, making them easier to digest!  The almonds will be a bit stuck together so give them a shake to loosen them up and drain the water.  You can also drink the almond water or use it to flavour other things.  Let them dry off a bit and put them in a jar with a lid and keep in the fridge.  Use within the week, however you like!

SOAKED QUINOA:

1 cup mixed red and regular Quinoa (or just reg)

2 cups filtered water

Rinse Quinoa well and place in a bowl,  add filtered water and let it sit on your counter overnight, at least 12 hrs.  With a tight strainer, drain the quinoa well and put in a glass container with a lid.  Refrigerate and use in salads, smoothies and any other way you like.  You’ll notice in a couple of days they will start to sprout little tails.  This is a good thing! Use within 5 days or so.

GREEN POWER SMOOTHIE

1 cup+ Organic Almond Milk or liquid and meat of a Young Tai Coconut

Handful of Raw Almonds, soaked *

2 heaping tbsp Raw Quinoa, soaked *

2 stocks Organic Celery

a big handful of Organic Kale

3-4″ section Organic Cucumber

1 Belgium Endive

a handful of Parsley

1 cup Pineapple, cut in chunks

a handful of Raspberries

a handful of Blueberries

1 tbsp Oatbran

1 tbsp Maca powder

optional:

1\2 cup goat yogurt

1 raw Organic Egg

METHOD:

In a high speed blender or Vita Mix, add liquid, almonds, quinoa, celery and kale and blend first on low gradually increasing speed till everything is smooth, (few seconds).

Add everything else and do the same.  Finish on High for a few seconds to make sure everything is blended, and your done!

As you can see, this makes a lot, so drink up, or share with your loved ones!  If you do decide to share, I would increase the Oatbran per person, just to make sure everyone is getting enough fibre!

CHEERS!