I had a big bunch of Swiss Chard that I wanted to make sure that I used tonight, so I put this recipe together and it was delicious. It is a vegan recipe if you sprinkle nutritional yeast (instead of grated Parmesan cheese) over top of it. We devoured it, so I would say it makes 2 large sides.
Ingredients:
2 tbsp extra virgin olive oil
1/2 a sweet onion, chopped
2 cloves garlic, minced (or 1 tsp garlic powder)
salt and freshly ground black pepper to taste
1 tsp dried red hot chili peppers
1 large bunch of Swiss Chard, rinsed & drained well, stems removed and greens chopped into small pieces (I use kitchen shears as it makes the job a lot easier). It looks like an awful lot of chard, but once it cooks down you'll see that it is not all that much.
1 can of chickpeas (540 ml or 19 oz) rinsed and drained
1/2 cup of cooked quinoa
1/4 cup of walnuts, chopped
freshly ground Parmesan cheese (or nutritional yeast if you are vegan) (about 1 level tsp per serving is plenty---just enough to give a little zing of flavour)
Directions:
1. In a large skillet, heat 1 tbsp of the olive oil over medium heat. Saute the onions for a few minutes until soft; toss in the garlic for one minute and saute; spread the onions and garlic to the outside area of the pan and add the other 1 tbsp of oil and allow to heat up. Toss in the Swiss Chard and mix in with the onions and garlic. Cook for 5 minutes, tossing occasionally.
2. Stir in the salt, pepper, chili peppers and quinoa. Allow to cook for about 2 more minutes. Transfer to a serving bowl and gently stir in the chickpeas. Sprinkle the walnut pieces on top. Once plated, pass the Parmesan cheese as a garnish.
Monday, March 9, 2015
Tuesday, March 3, 2015
Kale and Roasted Sweet Potato Soup
Ingredients:
-1/2 cup chopped sweet onion
-2 cloves garlic, minced (or 1 tsp garlic powder)
-1 tbsp extra virgin olive oil
-3 cups chopped kale
-2 diced sweet potatoes (if you have some left-over roasted ones it gives more flavour)
-1 large roasted beet, chopped
-3 cups low sodium, low fat vegetable or chicken broth
-2 cups water
-2 cups cooked pasta (rotini or penne)---this is optional and use whole wheat!
-salt and freshly ground black pepper to taste
-crushed red hot chili peppers and Parmesan cheese for garnish
Directions:
1. In large pot, heat olive oil over medium heat and saute onion until soft; add in garlic and saute for one minute.
2. Add the kale and allow to wilt while stirring. Add the broth and the potatoes. Reduce heat and simmer until all flavours are blended, about 20 minutes. If you are using uncooked sweet potatoes cook until they are soft. Season with salt and pepper to taste. Stir in the cooked pasta if you are using it.
3. Ladle into bowls and garnish with chili peppers and cheese.
-1/2 cup chopped sweet onion
-2 cloves garlic, minced (or 1 tsp garlic powder)
-1 tbsp extra virgin olive oil
-3 cups chopped kale
-2 diced sweet potatoes (if you have some left-over roasted ones it gives more flavour)
-1 large roasted beet, chopped
-3 cups low sodium, low fat vegetable or chicken broth
-2 cups water
-2 cups cooked pasta (rotini or penne)---this is optional and use whole wheat!
-salt and freshly ground black pepper to taste
-crushed red hot chili peppers and Parmesan cheese for garnish
Directions:
1. In large pot, heat olive oil over medium heat and saute onion until soft; add in garlic and saute for one minute.
2. Add the kale and allow to wilt while stirring. Add the broth and the potatoes. Reduce heat and simmer until all flavours are blended, about 20 minutes. If you are using uncooked sweet potatoes cook until they are soft. Season with salt and pepper to taste. Stir in the cooked pasta if you are using it.
3. Ladle into bowls and garnish with chili peppers and cheese.
Saturday, November 1, 2014
Cranberry Pumpkin Loaf
This is a tasty loaf that is easy to make!
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup ground flax seeds
1/8 cup roasted pumpkin seeds
2 tsp baking powder
1 tsp cinnamon
pinch of ground nutmeg
½ tsp salt
¼ tsp baking soda
1 cup dried cranberries
1 cup pure pumpkin puree
2 eggs
½ cup light brown sugar
¼ cup pure maple syrup
¼ cup canola oil
juice and zest of one lime
Directions:
1. Whisk flours, baking powder, pumpkin pie spice, salt, and baking soda in bowl. Stir in cranberries.
2.Whisk pumpkin puree, eggs, sugar, syrup, vegetable oil, and lime juice and zest in another bowl. Stir flour mixture into pumpkin mixture until just combined.
3. Pour into a 9" x 5" loaf pan coated lightly with oil. Bake at 350°F until wooden pick comes out with crumbs adhering, about 1 hour. Cool in pan 15 minutes. Remove from pan and cool on rack before slicing.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup ground flax seeds
1/8 cup roasted pumpkin seeds
2 tsp baking powder
1 tsp cinnamon
pinch of ground nutmeg
½ tsp salt
¼ tsp baking soda
1 cup dried cranberries
1 cup pure pumpkin puree
2 eggs
½ cup light brown sugar
¼ cup pure maple syrup
¼ cup canola oil
juice and zest of one lime
Directions:
1. Whisk flours, baking powder, pumpkin pie spice, salt, and baking soda in bowl. Stir in cranberries.
2.Whisk pumpkin puree, eggs, sugar, syrup, vegetable oil, and lime juice and zest in another bowl. Stir flour mixture into pumpkin mixture until just combined.
3. Pour into a 9" x 5" loaf pan coated lightly with oil. Bake at 350°F until wooden pick comes out with crumbs adhering, about 1 hour. Cool in pan 15 minutes. Remove from pan and cool on rack before slicing.
Monday, October 13, 2014
Red Wine Reduction for Pork Tenderloin
This is a great sauce to make, instead of gravy. It works really well with pork tenderloin. I made it today for our Thanksgiving dinner. My husband came up with the idea and then we tweaked it a bit.
This makes about 1 cup of sauce but can the recipe can easily be doubled.
Ingredients:
1 tbsp olive oil
1 tbsp butter
1/4 cup sweet onion, chopped
1 cup of dry red wine (I used my favourite Merlot: Gatto Nero)
3/4 cup low sodium chicken broth
a few fresh rosemary leaves, finely chopped (a little goes a long way)
1 clove garlic, minced
1 tbsp honey
1 tbsp rasberry jam
salt and freshly ground black pepper to taste
1 tsp corn starch, mixed well in a small amount of cold water (say 1/8 of a cup)
Directions:
1. Heat the olive oil and butter over medium heat in a skillet. Saute the onion for about 5 minutes. Add the minced garlic in the last minute and mix in with the onion. Stir in the wine, rosemary, honey and jam and cook down for about ten minutes, stirring frequently. Add in the chicken broth and salt and pepper, along with the corn starch/water mixture and cook down for another 10 minutes, stirring frequently until it thickens. Transfer to a gravy boat and drizzle over the pork tenderloin once it is plated.
This makes about 1 cup of sauce but can the recipe can easily be doubled.
Ingredients:
1 tbsp olive oil
1 tbsp butter
1/4 cup sweet onion, chopped
1 cup of dry red wine (I used my favourite Merlot: Gatto Nero)
3/4 cup low sodium chicken broth
a few fresh rosemary leaves, finely chopped (a little goes a long way)
1 clove garlic, minced
1 tbsp honey
1 tbsp rasberry jam
salt and freshly ground black pepper to taste
1 tsp corn starch, mixed well in a small amount of cold water (say 1/8 of a cup)
Directions:
1. Heat the olive oil and butter over medium heat in a skillet. Saute the onion for about 5 minutes. Add the minced garlic in the last minute and mix in with the onion. Stir in the wine, rosemary, honey and jam and cook down for about ten minutes, stirring frequently. Add in the chicken broth and salt and pepper, along with the corn starch/water mixture and cook down for another 10 minutes, stirring frequently until it thickens. Transfer to a gravy boat and drizzle over the pork tenderloin once it is plated.
Thursday, September 18, 2014
Kale and Sweet Potato Salad
This is a fabulous salad that can be eaten as a meal or a side dish. Keep leftovers in the fridge for an easy lunch the next day--delicious!
2 sweet potatoes, washed and diced (do not peel as that is where a lot of the fibre is)
1 tablespoon olive oil
1 teaspoon fresh thyme
1 bunch of kale, stemmed and chopped
¼ cup pumpkin seeds
1/4 cup dried cranberries
1/3 cup feta cheese, crumbled
3 tbsp olive oil
1 tbsp apple cider vinegar
juice of 1/2 a lime
salt and freshly ground black pepper to taste
Directions;
Preheat oven to 375F. Place sweet potatoes on baking sheet, toss in olive oil and thyme. Roast until tender, about 20 minutes.
In a large bowl, put kale, sweet potatoes, pumpkin seeds and cranberries. Drizzle with olive oil, vinegar and lime juice. Salt and pepper to taste. Toss lightly and top with crumbled feta cheese
2 sweet potatoes, washed and diced (do not peel as that is where a lot of the fibre is)
1 tablespoon olive oil
1 teaspoon fresh thyme
1 bunch of kale, stemmed and chopped
¼ cup pumpkin seeds
1/4 cup dried cranberries
1/3 cup feta cheese, crumbled
3 tbsp olive oil
1 tbsp apple cider vinegar
juice of 1/2 a lime
salt and freshly ground black pepper to taste
Directions;
Preheat oven to 375F. Place sweet potatoes on baking sheet, toss in olive oil and thyme. Roast until tender, about 20 minutes.
In a large bowl, put kale, sweet potatoes, pumpkin seeds and cranberries. Drizzle with olive oil, vinegar and lime juice. Salt and pepper to taste. Toss lightly and top with crumbled feta cheese
Friday, September 12, 2014
Light Eggplant Parmesan
This is a lighter, easier version of the traditional Italian dish, Eggplant Parmesan. Delicious fresh ingredients guarantee a wonderful dish. Add a side salad and some fresh artisan bread and you've got a complete meal. This recipe makes 4 servings.
Ingredients:
2-3 smallish eggplant, cut into ¼" slices
¼ cup + 1½ tsp olive oil
1 tsp salt
1 clove garlic, minced
1 can (28 oz) good quality "San Marzano" tomatoes
20 fresh basil leaves or 4 tbsp dried basil
½ tsp freshly ground black pepper
¾ cup freshly grated Parmesan cheese
Directions:
1. Preheat oven to 400°F. Generously oil 2 non-stick baking sheets.
2. Place eggplant slices on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
3. Heat remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
4. Add tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.
5. Put tomato mixture into food processor and puree until nearly smooth.
6. Coat bottom of 8" x 8" baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.
7. Bake until browned, about 30 minutes. Let rest 10 minutes before serving.
Ingredients:
2-3 smallish eggplant, cut into ¼" slices
¼ cup + 1½ tsp olive oil
1 tsp salt
1 clove garlic, minced
1 can (28 oz) good quality "San Marzano" tomatoes
20 fresh basil leaves or 4 tbsp dried basil
½ tsp freshly ground black pepper
¾ cup freshly grated Parmesan cheese
Directions:
1. Preheat oven to 400°F. Generously oil 2 non-stick baking sheets.
2. Place eggplant slices on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
3. Heat remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
4. Add tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.
5. Put tomato mixture into food processor and puree until nearly smooth.
6. Coat bottom of 8" x 8" baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.
7. Bake until browned, about 30 minutes. Let rest 10 minutes before serving.
Sunday, August 31, 2014
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.
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.
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