Mar 26, 2018
Flaky cod fillet in a creamy, thick garlic sauce with a hint of chili.
Ingredients
- 2 fresh cod fillets
- 4 medium garlic cloves sliced
- 1 red chili, seeds removed, chopped
- ½ cup olive oil
- salt
Directions
- In a medium-size, non-stick skillet, heat olive oil over medium-low heat. Add the garlic and red chili.
- Gently simmer the garlic and pepper for 4 minutes until the garlic is golden. With slotted spoon, remove the garlic and chili. Set aside.
- Increase heat to medium and add the cod fillets.
- Simmer the cod for 10 minutes, or until opaque and flaky.
- Remove the cod fillets from skillet and place them on a plate and cover with foil. Remove skillet from heat and let the olive oil cool down. Drain oil into a small bowl leaving about 2 tablespoons of oil in skillet,
- Whisk the olive oil until it starts to look a little pale.
- Gradually add teaspoons of the remaining oil from bowl. Add a little flour if necessary. Whisk constantly until oil becomes creamy and emulsified; about 20-30 minutes.
- Add pepper and salt to taste. Place the cooked salted cod steaks onto plates and cover with the sauce. Sprinkle with the fried garlic and red pepper. Serve immediately.
NOTE: You can use Salted Cod for this recipe but the fish must be soaked to remove salt. Put the salt cod in a large pot, add water until the fish is fully submerged. Let the cod soak for at least 8 hours to get rid of the salt. Drain and refresh the water twice. Drain water and pat the fish dry with paper towels. Use in recipe as directed.
Mar 21, 2018
This garden fresh spread is a combination of carrots, zucchini, tomato, bell peppers, celery, onion and garlic. It is excellent spread on crackers or bread, or you can use it blended with tomato sauce to jazz up the flavour of pizza and pasta sauce.
Makes about 1.5 pints
Ingredients
- 1 large zucchini, 1/2-inch slices
- 3-4 medium carrots, finely chopped
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1 tomato, chopped
- 2 medium red bell peppers, roasted and peeled
- 1 celery stalk, finely chopped
- ½ teaspoon sugar
- ½ teaspoon chili flakes, optional
- 1 to 2 teaspoons salt, to taste
- 1 teaspoon apple cider vinegar
- olive oil
Directions
- Preheat oven to 450°F.
- Cut red bell peppers in half lengthwise.
- Cut off the stem with a paring knife and scoop out all the seeds and membranes. Place the peppers cut side down on parchment paper lined baking sheet.
- Roast the peppers in the oven for about 25 minutes; or until the skins are completely wrinkled and the skins are charred.
- Remove peppers from the baking sheet and place them in a bowl.
- Cover the bowl with foil or a plate, and let cool for about 30 minutes.
- When the peppers are cool enough to handle, peel off the skins and return peppers to bowl; set aside.
- Heat oven to 400°F.
- Lightly grease a baking sheet with a little olive oil. Arrange the zucchini slices on a baking sheet in a single layer.
- Place the baking sheet to the oven and roast for 20 minutes, or until tender.
- Place the roasted zucchini in a colander, gently push with the back of a spoon to remove excess liquid.
- In a large skillet heat 2 tablespoons of olive oil. Add the garlic and cook over medium heat for one minute. Then add the carrot and sauté for 2 minutes.
Next, add the onion and celery, reduce heat to medium-low and cook for 5 minutes. Add chopped tomato and continue to cook until vegetables are tender.
- Add the sugar, salt, chili flakes, and vinegar. Mix well and stir until sugar is completely dissolved; remove from heat.
- Puree the roasted squash and bell peppers with the sauteed vegetables using an immersion blender.
- Store in a covered container in the refrigerator until ready to serve.
Mar 12, 2018
These buttery shortbread cookies are adorned with edible pansy flowers. They’re a beautiful addition to any spring celebration!
The taste of pansies is very mild, almost a grassy (think lettuce) or very weak wintergreen flavour making them ideal for decorating cakes and cookies.
Makes about 4 dozen cookies
Ingredients
2 cups butter, softened
1 cup white granulated sugar
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 egg, whites only, beaten
Pesticide-free Pansies or violas, gently washed and allowed to dry
Fine sugar for decorating
Directions
- Preheat oven to 350°F.
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and salt, mix well.
- Divide dough into half. Flatten each half slightly into a disk, wrap in plastic wrap. Chill in the refrigerator for 1 hour before rolling it out.
- Using one half of refrigerated dough, roll out dough to about 1/4-inch thick. Note: Roll out dough between two sheets of wax paper to avoid adding more flour to dough. Using a flower-shaped or scalloped edge cutter, cut out cookies and place cookies, about two inches apart, onto baking sheets. Repeat with remaining dough. Place baking sheets in oven and bake for 10 – 12 minutes, or until cookies turn light golden around the edges and on the bottom. Remove from oven and transfer to wire racks to cool.
- Use a pastry brush, brush each cookie with egg white and place a pansy on top. Then brush the pansy all over with egg white and sprinkle with fine sugar.
- Repeat with remaining cookies and return them to the baking sheet. Bake in the oven for another 5 minutes, then transfer to the wire racks to cool.
Feb 26, 2018
These Brown Rice & Lentil Burgers are a great vegetarian meal – delicious and gluten-free. They’re perfect served with fresh greens and an Avocado & Ranch Dressing.
Makes: 6 patties
Ingredients
- 1 cup lentils, cooked
- 1 3/4 cups short grain brown rice, cooked
- 1 large clove garlic, peeled & finely chopped
- 1 medium yellow onion, chopped
- 1/4 cup finely chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup walnuts, finely chopped
- 1 tablespoon finely chopped parsley
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt + pepper
- 1 egg, slightly beaten
- 2 tablespoons sunflower seeds
- oil for cooking
Directions
- Heat 2 teasppons oil in a large skillet over medium heat. Add the garlic, onion, celery, mushrooms, walnuts, parsley, thyme, cayenne pepper, salt and pepper and cook until softened; about 5 minutes. Transfer to a large bowl.
- Add 1/2 cup cooked lentils and 3/4 cup cooked brown rice, and egg to a food processor. Process until smooth.
- Add pureed mixture to vegetable mixture. Add remaining brown rice, lentils and sunflower seeds.
- Form lentil and rice mixture into 6 patties (about 1/4 cup of mixture for each pattie).
- Heat 1 tablesppon of oil in a large skillet over medium-high heat.
- Place 3 patties in skillet and cook for about 4-6 minutes per side until golden brown. Transfer to a paper towel lined plate. Repeat with remaining patties.
- Serve hot with Avocado Ranch Dressing.
Feb 13, 2018
Affogato means “drowned” in Italian and this classic Italian dessert is made by simply pouring strong espresso over vanilla gelato or ice cream. You can also add a bit of Frangelico or Amaretto liqueur if you wish. Garnish with whipped cream, shaved chocolate, caramel, pistachios, bittersweet cocoa powder, or cinnamon – any are optional. Experiment with the recipe by using different flavours of gelato or ice cream such as coffee, hazelnut, caramel or chocolate.
Use freshly brewed espresso and gelato or ice cream made with real vanilla beans for the best results.
Makes: 1 serving
Ingredients
1 scoop vanilla bean ice-cream or gelato
1 ounce freshly brewed strong espresso coffee
1 tablespoon Frangelico or Amaretto liqueur, optional
Garnish – shaved chocolate, bittersweet cocoa powder, whipped cream, optional
Instructions
Place 1 large scoop of the vanilla ice cream in a coffee cup, then pour the espresso on top. Add liqueur, if desired. Garnish with shaved chocoate or cocoa powder, and whipped cream. Serve immediately.
Alternatively you can fill glasses with ice cream and let your guests assemble their Affogato themselves. Serve with individual shot glasses of coffee and Frangelico, and let your guests do the pouring!
Feb 6, 2018
This lamb dish uses earthy, pungent, hot and sweet spices commonly enjoyed in Moroccan dishes. Cumin, especially, adds a deep nutty flavour that turns smoky when grilled.
Prep time: 10 min • Cook Time: 10 min • Makes: 4 servings
Ingredients
8 lamb loin chops
1 1/2 teaspoons cumin seeds
2 teaspoons ground turmeric
1 teaspoon paprika
1 teaspoon coriander seeds
1/4 teaspoon cayenne pepper
Sea salt, to taste
1 teaspoon freshly ground pepper
2 large heads of Garlic, sliced in half
bunch of thyme
olive oil
Directions
- In a small bowl, mix together the cumin seeds with ground turmeric, paprika, coriander seeds, cayenne pepper, black pepper and salt and rub the mixture into the chops, coating evenly.
- Place the chops and garlic on an oiled grill rack and grill, turning once, for 5 minutes per side for medium-rare, or until done to your liking.
- Transfer garlic and lamb chops to a platter garnish with sprigs of thyme.
