In our home we love all types of food. We are fortunate enough to live in an area where international foods are abundant. A lot of my recipes have an Italian theme, because I am married to a wonderful Italian man who, of course, loves Italian food, but he also loves every type of food available! Enjoy!
"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne
This is a sweet and savoury way to change up the usual boring carrot dish! The apricots, in addition to a variety of vitamins, are a good source of iron and potassium. Both carrots and apricots are also good sources of beta carotene, which converts to Vitamin A when consumed. I have made this dish very light on the oil, which reduces the calories without compromising the taste.
Ingredients:
1 tsp olive oil infused with red chili peppers and rosemary -1/2 cup dried Turkish apricots, chopped (measured after chopping) -6 medium carrots, peeled and cut lengthwise, then halved -1/2 a vidalia onion, chopped -1/2 tsp ground cumin -1 tsp garlic powder 1/4 tsp sea salt 1/2 tsp freshly ground black pepper
1. Preheat oven to 350F 2. Toss all ingredients in a 13" x 9" baking dish & bake, covered for about 30 minutes, tossing lightly half way through cooking time.
This is a delicious low fat dish. The cumin and sesame oil add a smokey flavour to the turkey. This recipe will make two or three servings. If you need more than that, you can use a larger turkey breast and add an extra half hour or so to the cooking time (just check for doneness by piercing with a fork and see that the juices run clear).
Ingredients: 1 lb skinless, boneless turkey breast 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 2 tbsps olive oil infused with dried hot chili peppers and rosemary 1 tbsp sesame oil 1/4 tbsp ground cumin 1 tsp garlic powder 2 tbsps red wine vinegar
1. Mix all ingredients, except turkey, in a shallow dish. 2. Add turkey and spoon marinade over it. Cover and refrigerate for at least 3 hours. 3. Preheat oven to 450F. 4. Transfer turkey to a 13" x 9" lightly greased baking dish or roasting pan. Drizzle with remaining marinade and roast, uncovered, for 15 minutes. 5. Reduce oven temperature to 350F & cook another 30 minutes or until juices run clear when pierced with a fork. Let stand for 10 minutes before slicing.
This is a fabulously healthy and tasty salad for a hot summer's day! The lentil and beans add a boost of both protein and fibre and the crunchiness of the veggies makes for a perfect blend. It is also vegan! I prefer to add the tomato at the end so that it doesn't go soft.
Ingredients:
1/2 an english cucumber (not peeled), chopped into small pieces 1 sweet red pepper, chopped finely 1 small zucchini (not peeled), chopped into small pieces 1 small sweet vidalia onion, chopped into small pieces 1 large tomato, chopped into small pieces 2 medium sized carrots, peeled and chopped finely 1 16 oz can of kidney beans (or use chick peas if you prefer), rinsed and drained 1 16 oz can of lentils, rinsed and drained 2 garlic cloves, crushes with a large knife and then very finely chopped 2 tbsps extra virgin olive oil 3 tbsps balsamic vinegar 1 tsp dried oregano 1/3 cup fresh basil leaves, chopped sea salt and freshly ground black pepper to taste
1. Combine all ingredients, except oil, vinegar and tomato, in a large non-reactive bowl. 2. Toss lightly with oil and vinegar. 3. A few minutes before serving, chop the tomato and toss lightly. 4. If making ahead, you can cover and store in the refrigerator for up to one day.
