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!
Thursday, August 14, 2014
Thursday, August 7, 2014
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.
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.
Monday, August 4, 2014
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.
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.
Tuesday, July 22, 2014
Chicken Broccoli Carrot Stir Fry
This is what I made for dinner tonight and it was a hit! Stir-fry is fast, easy and delicious. Top with a few cashews or almonds for some added crunch. You can serve it as is, or serve it over rice or noodles of your choice (such as soba noodles). Serves 4.
Ingredients:
3 c sm broccoli florets with short stems (about ½ lb crowns)
2 lg carrots, cut into thin diagonal slices (2 c)
1 Tbsp olive oil
1 Tbsp minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves (6 oz each), pounded and sliced crosswise
1 Tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 small white onion, diced
1 orange, red or yellow sweet bell pepper, chopped
juice of one lime
freshly ground black pepper
1 tbsp hot sauce (optional)
½ c cashews or almonds as garnish (optional)
Directions:
1. Steam carrots for about 5 minutes; add broccoli to the steamer and steam about 2 minutes. Transfer to a wide bowl.
2. HEAT olive oil, ginger, and garlic in a large nonstick skillet over medium-high heat for one minute. Stir in onions and peppers. Cook, stirring,1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through.
3. STIR in veggies, and lime and hot sauce and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Ingredients:
3 c sm broccoli florets with short stems (about ½ lb crowns)
2 lg carrots, cut into thin diagonal slices (2 c)
1 Tbsp olive oil
1 Tbsp minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves (6 oz each), pounded and sliced crosswise
1 Tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 small white onion, diced
1 orange, red or yellow sweet bell pepper, chopped
juice of one lime
freshly ground black pepper
1 tbsp hot sauce (optional)
½ c cashews or almonds as garnish (optional)
Directions:
1. Steam carrots for about 5 minutes; add broccoli to the steamer and steam about 2 minutes. Transfer to a wide bowl.
2. HEAT olive oil, ginger, and garlic in a large nonstick skillet over medium-high heat for one minute. Stir in onions and peppers. Cook, stirring,1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through.
3. STIR in veggies, and lime and hot sauce and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Saturday, July 19, 2014
Breakfast Egg Muffins
These are delicious hearty breakfast muffins!! Great to make for a group---this recipe makes 12 muffins but can be halved or doubled depending on how many you need.
Ingredients
1 loaf whole wheat or whole grain bread
1 jar (12 oz) roasted red bell peppers, drained and chopped
1 cup finely chopped sweet white Vidalia onion
1 cup baby spinach, coarsely chopped
6 eggs
1 1/2 cups skim milk
1 Tbsp Dijon mustard (optional)
1 cup grated Parmesan or Romano cheese
1/4 tsp salt and freshly ground black pepper
Directions
1. Heat oven to 350°F. Coat 12-cup muffin pan lightly with oil. Remove crust from bread and cut into 1/2" cubes to get 3 3/4 cups. Set aside. Pat roasted peppers dry. Set aside.
2. Whisk together eggs, milk, mustard (if using), and 1/4 tsp each salt and black pepper in large bowl. Stir in cheese, reserved peppers, onion and spinach. Gently fold in bread cubes and let stand 15 minutes.
3. Divide mixture evenly among prepared muffin cups. Bake until puffed and set, 20 to 25 minutes. Let stand 5 minutes before removing.
Ingredients
1 loaf whole wheat or whole grain bread
1 jar (12 oz) roasted red bell peppers, drained and chopped
1 cup finely chopped sweet white Vidalia onion
1 cup baby spinach, coarsely chopped
6 eggs
1 1/2 cups skim milk
1 Tbsp Dijon mustard (optional)
1 cup grated Parmesan or Romano cheese
1/4 tsp salt and freshly ground black pepper
Directions
1. Heat oven to 350°F. Coat 12-cup muffin pan lightly with oil. Remove crust from bread and cut into 1/2" cubes to get 3 3/4 cups. Set aside. Pat roasted peppers dry. Set aside.
2. Whisk together eggs, milk, mustard (if using), and 1/4 tsp each salt and black pepper in large bowl. Stir in cheese, reserved peppers, onion and spinach. Gently fold in bread cubes and let stand 15 minutes.
3. Divide mixture evenly among prepared muffin cups. Bake until puffed and set, 20 to 25 minutes. Let stand 5 minutes before removing.
Wednesday, July 16, 2014
Roasted Cherry Tomato Sauce
This is an easy, light, delicious sauce that you can whip up in no time to top those pasta cravings! This recipe serves 4.
Ingredients:
2 cups cherry tomatoes, halved
1 tbsp chopped fresh rosemary
2 large basil leaves, chopped
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 servings of pasta of your choice, preferably fresh and whole wheat (one serving of pasta is a lot less than what most people think: 1/2 cup of cooked pasta is one serving)
2 cloves minced garlic or 1 tsp garlic powder
2 tbsp balsamic vinegar
1/2 tsp dried hot chili peppers (optional for extra heat:)
salt to taste (optional)
Freshly grated Parmesan or Romano cheese (a little goes a long way!)
Directions:
1. Preheat oven to 425F. Toss the tomatoes with 1 tbsp of the olive oil, rosemary, basil and black pepper. Lay it out on a baking sheet and roast about 20 minutes, until the tomatoes begin to brown, tossing in the garlic in the last five minutes of cooking.
2. Cook the pasta as per package directions; drain and reserve 1/4 cup of the cooking water. Add pasta, tomato mixture, vinegar and 1/4 cup cooking liquid to the pot and cook for 2 minutes. Stir in the chili peppers if using (or offer as a garnish for individual dishes at the table). Season to taste with salt and drizzle with remaining tbsp olive oil. Sprinkle with cheese to taste.
Ingredients:
2 cups cherry tomatoes, halved
1 tbsp chopped fresh rosemary
2 large basil leaves, chopped
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 servings of pasta of your choice, preferably fresh and whole wheat (one serving of pasta is a lot less than what most people think: 1/2 cup of cooked pasta is one serving)
2 cloves minced garlic or 1 tsp garlic powder
2 tbsp balsamic vinegar
1/2 tsp dried hot chili peppers (optional for extra heat:)
salt to taste (optional)
Freshly grated Parmesan or Romano cheese (a little goes a long way!)
Directions:
1. Preheat oven to 425F. Toss the tomatoes with 1 tbsp of the olive oil, rosemary, basil and black pepper. Lay it out on a baking sheet and roast about 20 minutes, until the tomatoes begin to brown, tossing in the garlic in the last five minutes of cooking.
2. Cook the pasta as per package directions; drain and reserve 1/4 cup of the cooking water. Add pasta, tomato mixture, vinegar and 1/4 cup cooking liquid to the pot and cook for 2 minutes. Stir in the chili peppers if using (or offer as a garnish for individual dishes at the table). Season to taste with salt and drizzle with remaining tbsp olive oil. Sprinkle with cheese to taste.
Tuesday, July 1, 2014
Crispy Baked Red Snapper
You can use other types of white fish for this recipe as well. It makes a nice crispy batter but you just bake it in the oven---delicious! Quick and easy too! This recipe makes 4 servings. Serve with a side salad of mixed greens, onions, cucumbers and tomatoes for a full meal.
Ingredients:
-4 snapper fillets (about 1/2 to 3/4 of an inch thick)
-1/4 cup flour
-pinch of salt & freshly ground black pepper
-1 tbsp garlic powder & oregano
-1 egg
-1 tsp hot picante sauce of your choice (optional)
-1/4 cup milk
-1 cup bread crumbs
-1/4 cup grated parmesan cheese
-lemon or lime wedges (for garnish)
Directions:
1. Preheat oven to 450F and line a baking sheet with non-stick foil.
2. In one bowl, mix flour, salt, pepper, garlic and oregano.
3. In another bowl, beat egg, hot sauce and milk together.
4. On a plate, mix together bread crumbs and cheese.
5. Coat each fish fillet with flour mixture; then dip into egg mixture; then coat with bread crumb mixture.
6. Arrange fillets on baking sheet and bake for about 15 minutes or until fish flakes easily with a fork. Serve with a wedge of lemon or lime for garnish.
Ingredients:
-4 snapper fillets (about 1/2 to 3/4 of an inch thick)
-1/4 cup flour
-pinch of salt & freshly ground black pepper
-1 tbsp garlic powder & oregano
-1 egg
-1 tsp hot picante sauce of your choice (optional)
-1/4 cup milk
-1 cup bread crumbs
-1/4 cup grated parmesan cheese
-lemon or lime wedges (for garnish)
Directions:
1. Preheat oven to 450F and line a baking sheet with non-stick foil.
2. In one bowl, mix flour, salt, pepper, garlic and oregano.
3. In another bowl, beat egg, hot sauce and milk together.
4. On a plate, mix together bread crumbs and cheese.
5. Coat each fish fillet with flour mixture; then dip into egg mixture; then coat with bread crumb mixture.
6. Arrange fillets on baking sheet and bake for about 15 minutes or until fish flakes easily with a fork. Serve with a wedge of lemon or lime for garnish.
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