Lebanese Moussaka

We bought a "to go" dish of Lebanese Moussaka from our local grocery story (Adonis) the other night, to go with a roasted chicken. The flavours were so wonderful, I had to put something together that I can make on my own. This is great to have hot as a side to a meal, or to eat at room temperature with pita bread (or even nacho chips).

Ingredients:

2 medium sized eggplants, shopped and roasted (you have to put the chopped eggplant in a strainer and salt them---let them sit over a sink and put a heavy bowl on top and leave for 20 minutes, then rinse well before roasting with a little olive oil at about 450F for 30 minutes, along with the peppers)
2 sweet bell peppers--red, yellow or orange--chopped into large pieces and roasted
2 tablespoons of olive oil
1/2 cup of sweet onion, chopped into 1/2 inch pieces
2 large cloves of garlic, minced (or use 1 tbsp garlic powder)
1- 15 ounce can of  good quality diced tomatoes--the Italian San Marzano brand
1- 15 ounce can of chick peas, rinsed
1 tablespoon of tomato paste
1/2 teaspoon of sugar
1/2 teaspoon of salt
1teaspoon of freshly ground black pepper
1 teaspoon of dried basil---or use fresh basil if you have it---about 4 large leaves, chopped
1/8 tsp ground cinnamon
dash of ground cumin (go easy with this as it has a very dominant flavour)
A pinch of oregano
1 tablespoon of lemon
1 tablespoon of pomegranate molasses (optional)
1/4 cup of freshly chopped parsley
1 bag of your favorite Pita or Nacho Chips

Directions:

1. Over medium heat, add olive oil to a large saute pan. Once the oil is heated, add the onions and garlic, stir occasionally until the onions are translucent and soft, about 5-7 minutes. 
2. Add the remaining ingredients, except the parsley and cook until the mixture starts to boil.
3. Remove from heat, add the parsley and allow to cool for 10 minutes. Serve warm with pita or nacho chips, or as a side for roasted chicken.

Tomato & Nectarine Salad with Feta

This is a great combination of flavours that is so easy to put together in no time! A light lemony dressing makes it perfect. It serves 4 people as a side salad. Pair it with grilled chicken or fish.

Ingredients:

• 2 nectarines
• 2 tomatoes
• 1/4 cup crumbled feta cheese
• 8 fresh basil leaves, coarsely torn
• salt and freshly ground pepper to taste
• 1 tbsp dried oregano

Dressing:

• 1/4 cup olive oil
• 2 tsp finely grated lemon zest
• 2 tbsp  or more of lemon juice
• Directions:
• Cut nectarines in half and remove pits; cut each half into 6 wedges. Core and halve tomatoes; cut each half into 4 wedges. Arrange nectarines and tomatoes on platter.
  
  Dressing: Whisk together oil, lemon zest and lemon juice. Drizzle over salad. Sprinkle with feta, basil, oregano, salt and pepper.  

Tomato Arugula Basil Pesto

This is a fabulous pesto that you can make very easily in your food processor; all fresh ingredients and a lot of flavour! You can use this as a pasta sauce or as a dip with wedges of fresh bread or veggies. Another idea would be to toast some thick slices of Italian bread, spread it over the top and broil (like bruschetta). Yum!! I made a quick batch for my son to use on his pasta tonight and he loved it. This recipe is for a small batch that would serve two over pasta, but it can easily be doubled or tripled.

Ingredients:

-2 cups cherry tomatoes (you can cook them quickly in a skillet over medium heat, just long enough to soften the skin a bit---this helps them break down in the food processor). If you can''t find fresh cherry tomatoes, a company called Aurora sells them whole in the can and they are available at most grocery stores---in this case no need to cook.
-2 cups fresh basil leaves (it is a pesto after all:)
-2 cups arugula (this is a peppery green leaf that is usually found in the spinach section at the grocery store and adds a wonderful flavour)
-1/4 cup almonds, chopped (for a nuttier flavour you can also "toast" these in a dry skillet at medium high for a couple of minutes, but it is not necessary); the almonds give a great texture to the pesto
-3 garlic cloves, chopped (or, you can use 2 tsp garlic powder)
-1/8 cup good quality extra virgin olive oil
-1/4 cup freshly grated Parmesan or Romano cheese
-salt and freshly ground black pepper to taste

Directions:

Toss everything in the food processor and process for about 1 minute---that's it!! Make sure you have your favourite pasta ready to serve, so you can pour this right over it, give it a few tosses and dig in! The hot pasta will heat up the sauce. Some extra grated cheese for garnish is always great!

Oven-Roasted Cod Fillets

These cod fillets have a bread crumb/herb coating that makes them very easy to prepare and cook! You can add whatever spices you want to the mix if you don't like, or don't have on hand, what I used. Serve with a side salad of mixed greens and a bean salad for a healthy, complete and delicious meal!
Serves 2.

Ingredients:

Enough cod fillets for 2 people, about one inch thick
1/2 cup whole wheat bread crumbs
1/2 tsp salt
1 tsp freshly ground black pepper
2 tsp cayenne
2 tsp garlic powder 
2 tbsp parsley flakes
1 tsp dried oregano
1 tbsp olive or canola oil

Directions:

1. Preheat oven to 400F. Lightly grease a 9 x 13 inch corning ware baking dish with low sides. Brush one side of cod fillets with oil.
2. On a large plate, mix bread crumbs with remaining ingredients. Press the oiled side of the cod fillets into the bread crumb mixture to coat well. Place the cod, breaded side up, in oiled baking dish. Bake in preheated oven for about 20 minutes or until firm to the touch. Cooking time will depend on the thickness of the fillets. Serve with a wedge of lime for garnish.

Ricotta Pancakes

These pancakes are made with a blend of whole wheat and white flour so that they are higher in fibre and nutrients than a regular pancake and still delicious! The ricotta cheese gives them a fluffiness and perfects the taste. This recipe makes about 10 pancakes and serves 2, but can easily be doubled. Enjoy!



Ingredients:

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tsp cinnamon
1/2 cup skim milk
1 egg
3 tablespoons ricotta cheese
2 tsp canola oil 

Directions:

1) Heat 1 tsp canola oil in skillet over medium heat.  In a large bowl, whisk the flours, baking powder, sugar, cinnamon and salt.

2) In a small bowl, whisk the milk and egg.  Pour into the dry ingredients and stir just until combined.  Add the ricotta cheese and give the batter one final stir.

3) Using an ice cream scoop, scoop about 1/4 cup of batter into the heated skillet.  Flip after 2 minutes, just as you notice bubbles forming around the edges of each pancake, and cook for an additional minute, or until golden and crispy. Remove to an oven safe plate and keep warm in a 250F oven as you cook remaining pancakes.

4) Once plated, serve with maple syrup and fresh berries.