2 medium tart apples chopped
1 cup chopped strawberries
2 medium kiwifruit, peeled and chopped.
1 small orange
2 tablespoons brown sugar
2 tables spoons apple jelly
8 flour tortillas (7 or 8 inches)
1 table spoon water
¼ cup sugar
2 teaspoons ground cinnamon
In a bowl combine apples, strawberries, and kiwi. Grate orange peel to measure 1 ½ teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. For chips brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Place a single layer unto ungreased baking sheets. Bake at 400 for 6-8 minutes or until lightly browned. Cool. Serve with salsa.
4 slices bacon, chopped
2 lb baby bok choi
1 tsp olive oil
1/2 small red onion, chopped
1 tsp red pepper flakes (or to taste)
1 tsp garlic, minced
salt and pepper to taste
In a skillet on medium-high heat add the bacon and fry until crispy. Remove the bacon and drain the fat - reserving 1 teaspoon of the fat in the pan. Next add the olive oil, red onion, pepper flakes and garlic to the bacon fat. Stir over medium heat until onions are tender. This bok choi recipe is total comfort food to me. Add the bok choi and cover. Cook for 3-5 minutes or until the bok choi is tender but still crunchy; approximately two minutes. Add the bacon and season with salt and pepper to taste. Serve immediately.
1 cup of leeks
1 pound bok choi, coarsely chopped with green and white parts separated
8 ounces of mushrooms, sliced
1 tablespoon olive oil
1 tablespoon sesame oil
1/4 cup water
1 tablespoon oyster sauce
1 tablespoon reduced sodium soy sauce
3 cloves garlic, minced
Cut off the leek’s root end and discard. Then, cut the leek lengthwise to open it up. Peel off any layers that might not be fresh and discard. Next, peel off several layers and wash them thoroughly to remove the dirt. Then, coarsely chop the leek leaves.
In a small bowl, mix together the water, oyster sauce, soy sauce, and garlic. Set aside.
Heat the olive oil over medium heat. Add the white parts of the bok choi since they need to cook several minutes longer. Once the white pieces are somewhat soft, add the leeks, mushrooms, and sesame oil. Stir and cook for about 2 minutes.
Pour in the garlic sauce mixture and cook for another 2-3 minutes to allow the sauce to thicken
2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound baby bok choi, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
1/2 cup chopped, roasted, salted cashews
1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choi. Sprinkle with sesame oil and salt. Cover, and let the baby bok choi cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choi will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choi is just cooked.
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
2 cups minute rice cooked
2 tablespoons butter
1/2 cup diced onion
1/2 cup chopped green peppers
1/2 cup chopped celery
2 cups shredded cheddar cheese, divided
3 1/2 cups frozen broccoli cooked and drained
1 can cream of mushroom soup
1 can cream of celery soup
In a heavy skillet, sauté onion, peppers, and celery in butter until tender. Combine rice, sauteed vegetables, broccoli, 1 cup Cheddar cheese, and soups. Transfer to a greased casserole dish.
Cover and bake at 350° for 30 minutes, or until hot and bubbly. Take off cover, top with remaining 1 cup Cheddar cheese, and bake about 5 minutes longer, until top is lightly browned and cheese is melted. Serves 6 to 8.
1 Tbs olive/canola oil
2 crowns brocolli, broken into florets
2 gloves garlic, peeled and minced
1 tsp fresh ginger, peeled and minced
1 Tbs low sodium soy sauce
1 tsp sesame seeds (toasted)
1/2 tsp sesame oil
Heat a wok over moderate heat. add oil and swirl to coat sides of wok, add brocolli, garlic and ginger and stir fry until brocolli starts to brown. Add sesame seeds, soy sauce and sesame oil.
1 head broccoli
2 tablespoons finely chopped shallots
1/4 cup butter or margarine, melted
1/4 cup soft breadcrumbs
1 hard-cooked egg, sieved
2 tablespoons chopped fresh parsley
Trim off large leaves of broccoli, remove tough ends of lower stalks.
Wash broccoli thoroughly, and separate into spears.
Arrange broccoli in steaming rack with stalks to center of rack.
Place over boiling water, cover and steam 10 to 15 minutes or to desired degree of done-ness.
Arrange broccoli spears in serving dish, keep warm.
Sauté shallots in butter, add breadcrumbs, stirring well.
Spoon mixture over broccoli, sprinkle with egg and parsley.
4 tbsp. butter or-margarine
1 onion, minced
4 tbsp. flour
2 cups milk
1 egg yolk (optional)
1 cup grated Parmesan cheese
1/2 tsp; salt.
1/8 tsp. pepper
2 to 2 1/2 lbs. cooked broccoli
1/2 cup dry bread crumbs
2 tbsp. butter or margarine
Sauté onion lightly in hot butter or margarine until tender, then add flour, blend, and add milk gradually, stirring constantly cook until thickened Add egg yolk, cheese, salt and pepper and blend.
Pour half of the sauce in greased baking dish, arrange broccoli on top, and add remaining sauce.
Cover with bread crumbs, dot with butter, and bake in hot oven (400 F.) about 20 minutes.
4 tablespoons olive oil, extra-virgin
2 tablespoons rice vinegar or substitute with white wine or apple cider vinegar plus a little sugar.
2 tablespoons soy sauceor to taste
1 teaspoon sesame/olive oil*
1 tablespoon honey
1 teaspoon curry powder or to taste*
1 teaspoon cumin seeds or as needed, toasted and coarsely ground
1 each cucumber thinly sliced into half moon
1 fennel bulb thinly sliced
2 large carrots grated, or 3 medium
2 small kohlrabi or 1 medium, peeled, trimmed and cut into 1/8-inch matchsticks
cabbage 1 pound, green, purple or both
1each red chili pepper finely chopped
3 each scallions, spring or green onions thinly sliced
1/2cup cilantro leaves freshly chopped
2 tablespoons sesame seeds toasted
In a small bowl, whisk the olive oil, vinegar, soy sauce, sesame oil, honey, curry powder and toasted cumin until well blended.
Place all the prepared vegetables into a large mixing bowl.
Pour the dressing over and toss until well mixed and evenly coated.
Season to taste with more soy sauce, vinegar and sesame oil if needed.
Chill in the fridge for at least 15 minutes.
Top with some toasted sesame seeds and serve.
½ lb ground beef
1 onion chopped
1 clove garlic, minced
2 cups cooked kidney beans, mashed (see preparation under Tips and Storage)
1 ¼ canned tomato paste
2 cups water
2 tbsp fresh basil or 2 tsp dried
1 tsp ground thyme
½ tsp ground oregano
2 cups cottage cheese
1 egg, lighten beaten
12 oven ready lasagna noodles
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Preheat over to 350 F.
In a large non-stick skillet over medium heat, cook beef, onions and garlic until beef is no longer pink and onion is translucent. Spoon off any extra fat. Stir in mashed beans, tomato paste, water, basil thyme and oregano; bring to boil, reduce heat and simmer for 15 minutes or until slightly reduced. Season to taste with salt and pepper. In a small bowl combine cottage cheese and egg. Mix well.
Set 1 cup sauce aside. Spread ¾ cup of remaining sauce over bottom of 13X9 pan. Arrange layer of noodles over sauce, then half of cottage cheese mixture and half of mozzarella cheese. Cover with second layer of noodles. Repeat sauce and cheese layers. Top with remaining noodles. Cover completely with reserved sauce. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until noodles are tender.
2 cups dried navy or white beans, soaked in lots of cold water overnight
2 cups water
1 cup maple syrup
6 slices thick-cut fried bacon, diced, fat reserved
1 or 2 large onions, peeled and diced
1 tablespoon powdered ginger
2 tablespoons any mustard
a dash or two Worcestershire sauce
a sprinkle or two sea salt and freshly ground pepper
1 tablespoon any vinegar
Strain the beans out of their soaking water and give them a good rinse. No nutrients are lost in the soaking and rinsing; instead, the beans rehydrate, which will speed up their cooking time.
Toss the beans into a saucepan and cover them with cold water. Bring to a boil and then reduce the heat and simmer until the beans are tender, about 45 minutes. Drain the beans and place them in a 4-quart ovenproof baking dish with a tight-fitting lid. Add the maple syrup, bacon, onions, ginger, mustard, Worcestershire sauce and salt and pepper. Add as much or as little of the reserved bacon fat as you care to. Cover and place in the oven and bake until the beans have absorbed most of the liquid and are tender, about 1 hour or so.
Stir in the vinegar just before serving.
2 lb fresh pumpkin or 1 can pumpkin puree (winter squash is an excellent substitute)
1 medium onion
2 carrots peeled and sliced
3/4 cup chopped celery
2 garlic cloves
1 tbsp minced fresh ginger
2 tbsp vegetable oil
2 ½ cups chicken broth
¼ cup butter
¼ cup flour
1 ½ cup milk
salt and pepper to taste
Peel and seed fresh pumpkin. Cut into chunks.
Saute onion, carrots, celery and garlic in oil in large saucepan for 5 minutes. Stir in ginger, pumpkin and broth. Bring to boil over medium heat, stirring often. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender, stirring occasionally. Puree mixture in batches in food processor or blender until smooth. Set aside
Melt butter in same saucepan. Add flour, stirring until blended. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Add pumpkin mixture to milk mixture. Reheat to serve.
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet (baking ) potatoes (about 2 large)
4 cups chicken broth
3/4 pound sausage, cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the sausage over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the sausage, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
3 tablespoons olive oil
1 lb turkey or pork sausage, casings discarded and sausage crumbled
1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 lb fettuccine
2/3 cup reduced-sodium chicken broth
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
Serve immediately, with additional cheese on the side.
A bunch of green Kale, roughly chopped Several rashers of good quality, thinly sliced smoked bacon 1 medium white onion, diced 1 tbs olive oil 3/4 cup of Buffalo Parmesan, grated 5 large eggs 3/4 cup of whole milk 1/2 cup of whipping cream 1 tsp of sea salt 1/2 tsp of freshly ground black pepper 1 sheet of pie dough Special equipment: 9 inch baking tin & pastry brush
Preheat the oven to 450 degrees.
Butter the pie tin and press the pie pastry along the base and up the sides. Brush the pastry with a little olive oil. Set aside.
Heat the remaining olive oil in a fry pan over medium heat and saute the onions until they are slightly browned. Add the kale and fry for about 3 minutes or until it has wilted slightly. Remove from heat and set aside.
Fry the bacon strips until they a little crispy. Remove and drain on paper towels.
Next, spread the bacon, kale and onion over the base of the pie shell. Beat the eggs and mix in the milk, cream, Parmesan, salt and pepper. Blend well and pour into pie shell.
Bake for 15 minutes in the preheated oven at 450 degrees.
Lower the oven temperature to 350 degrees and bake for another 10-15 minutes or until the centre of the quiche is almost firm.
Remove the quiche from the oven and let it stand for about 10 minutes before serving.
4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups Acorn Squash Puree,
Coarse salt and ground pepper
Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.
12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced (4 cups)
1 to 2 bunches kale (1 1/2 pounds), thick stems removed
4 garlic cloves, minced
Coarse salt and ground pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry or grape tomatoes, halved
3 cups part-skim ricotta cheese
1/2 cup finely grated Parmesan cheese
Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
You can replace the kale with two 10-ounce packages of frozen chopped spinach; thaw spinach, and squeeze out excess water before adding to noodle mixture in step 4 (skip step 2).
1 head kale, stems removed and thinly sliced
1 large carrot, grated
1/2 an orange, juiced
1/2 a lemon, juiced
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, sliced very thinly
1 slice bacon, cooked crisp and chopped
1 rounded tablespoon mayonnaise
Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.
You will need:
Kale – Approx. 6 small leaves
Celery - sliced a little less than a cup
Onion - 1/4 but you could add more
2 cloves Garlic - minced
Salt - to taste
Pepper - to taste
Balsamic Vinegar - enough to coat pasta when you toss it with the vegetables approximately a TBS and a half
Pasta – rigatoni or your favourite noodle
Add oil to the saute pan, kept the heat on med low and slowly cooked the onions.
When they began to caramelize just a bit add in the celery and saute them together for a couple of minutes. The celery to be "al dente" like pasta meaning cooked but not overcooked. When done, remove the onions and celery to a small bowl and set aside.
Next saute the kale.
Add a little more oil to the saute pan and let the minced garlic slowly cook on low heat until it just barely began to turn golden brown.
Next, add the roughly chopped, bite sized pieces of kale. I added 1/2 cup of water, tossed the kale and garlic once, put the heat up to medium high and put a lid on the pan for 5 minutes.
After 5 minutes the kale was cooked. Add the freshly boiled pasta to the saute pan and tossed. Then add the celery and onions and mixed them all together.
Final Steps: Add some balsamic vinegar and toss, then add the salt and pepper.
Plate and serve. It's so light, so healthy and tastes so good!
MEAT: Small bites of sauteed or baked chicken or pancetta are obvious choices
CHEESE: Adding a finely grated (powdered) cheese like parmesan, romano or asiago would be flavorful and would make the dish more salty, so cut back on the salt if you add cheese.
SAUCES: To make the dish fancier you can always add a sauce. Whisk some butter and flour together over medium heat, then added some milk, salt and pepper to create a single, small serving of cream sauce.
for the crust
Pizza dough, like any bread, is tricky. They tried a number of recipes and had the best luck with the one featured at the end of this post. The recipe calls for 1½ cups of flour; they usually use ½ c. of all purpose flour, ½ of whole wheat flour, and ½ c. of bread flour. They like the nuttiness the wheat flour lends to the crust.
for the topping
4 T. olive oil 2 cloves garlic, minced 1 bunch kale (about 12 oz.) 1 T. water 6-8 oz. fresh mozzarella, cut into ¼” slices 4 oz. goat cheese, crumbled ¼ c. parmesan, grated
1) Preheat oven to 500°F or as hot as it will go without being set to broil. Roll out pizza dough, sprinkle baking sheet or pizza stone with cornmeal and transfer dough to prepared pan. Mix 2 T. olive oil with 1 clove minced garlic and set aside.
2) To strip the kale from the white ribs fold the leaf in half lengthwise, grip the stem end in one hand, and run your other hand down the length of the leaf. Chop the leaves into small pieces and discard the stems. Heat the remaining 2 T. olive oil and remaining minced garlic clove in a large sauté pan over medium heat until fragrant (less than a minute). Add the chopped kale and water; toss to combine. Cover and steam for about two minutes. Using a slotted spoon, remove the greens to a paper-towel-lined plate and let rest.
3) Brush the garlic oil mixture over the pizza dough. Top with mozzarella, then scatter the kale over the cheese. Crumble goat cheese over the kale, then top with grated parmesan.
4) Bake in preheated oven 8-12 minutes, or until crust is crisp and cheese is bubbly. Cut into wedges or strips (or what have you) and serve.
¼- ½ cup chopped walnuts
1 ½ -2 teaspoons salt
½ pound kale, stems removed, coarsely chopped (1 medium bunch should do)
2 cloves garlic, minced
½ cup olive oil
½ tsp old bay seasoning
½ cup grated Parmigiano-Reggiano
Ground black pepper to taste
Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!
Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain.
In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning, pulse, then taste. Add remaining ½ teaspoon of salt if necessary.
Spoon pesto into a bowl and stir in cheese and pepper. For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week.
Makes about one cup.
1 tbsp butter
3 cloves garlic minced
2 carrots diced
2 celery stalks diced
1 onion diced
¾ tsp dried rosemary, crumbled or dried thyme
2 cups vegetable or chicken stalk
2 potatoes cut into ½ inch cubes
2 tomatoes chopped
2 tbsp tomato paste
3 tbsp all purpose flour
3 cups milk
1 cup finely chopped broccoli or frozen peas
2 cups fresh baby spinach
salt and pepper
1. In large pot, melt butter over medium hear; cook garlic, carrots, celery, onion and rosemary stirring for 5 min or until onions are softened. Stir in vegetable stock and potatoes; bring to boil over high heat, stirring often. Reduce heat to medium-low, cover and simmer for 8 min or until potatoes are almost tender.
2. Stir in tomatoes and tomato paste; cook, covered, for 5 min or until tomatoes are softened. Increase heat to medium. Whisk flour into milk; gradually stir into pot. Stir in broccoli. Cook, uncovered, stirring often, for 5 min or until broccoli is tender crisp. Stir in spinach just until wilted. Season to taste with salt and pepper
2-3 leeks, sliced
1 ½ Tbsp butter
1 ½ Tbsp flour
¼ tsp dry mustard
¼ tsp salt
1/ 2 cup milk
½ cup grated cheddar cheese
½ cup crumbled cheese
Cook leeks in salted water until just tender. Drain and place in a 1L casserole dish. In a small saucepan over low heat, melt butter. Stir in flour, mustard and salt until smooth. Gradually add milk, stirring until thick, stir in cheese until melted. Pour sauce evenly over leeks. Sprinkle with breadcrumbs and bake until browned. Serves 2 to 4.
Swiss Chard and cream is a combination that allows for limitless possibilities; the cream could be replaced by walnuts, quatre epies, or whole grains of mustard. The vegetable can always accompany a roast duck and sauteed potatoes, and a wine such as Cahors or Madiran.
2 bunches Swiss Chard
1 to 2 tablespoons butter
1 medium onion
1/2 cup bechamel (white sauce made with 1 tablespoon of butter and 1 tablespoon flour cooked together over low heat for 3 to 4 minutes and then 1/2 cup milk added and stirred until it is thick, cook over very low heat for several minutes).
1/3 cup grated cheese
1/3 cup cream
Salt, freshly ground pepper, and nutmeg
Prepare the chard by removing the center stalks. Reserve for another use. Blanch the green in boiling salted water until limp. The cooking time depends on the tenderness of the greens. If they are young plants, cook only a minute or two; if they are older and more fibrous, they may require more time to blanch. When they are done, remove to a colander and flush them under cold water to stop their cooking. Remove to a cutting board and chop coursely. In a dry skillet, dry saute until the leaves render their water, set aside. In the same skillet, melt 1 to 2 tablespoons butter and saute the onion for a minute or two. Add the chard, which should be well drained. Stir in the bechamel and cheese; toss well to coat with the sauce. Season with salt, pepper, and nutmeg to taste. Combine the egg and cream and stir into the chard mixture. Once the egg is added, do not cook. It can be warmed, but if subjected to too much heat, the eggs will hard cook. Adjust the seasonings and serve hot. Note: The recipe calls for both bechamel and an egg and cream liaison. One or the other can be used alone, or both can be replaced by heavy cream reduced until it coats a spoon. An alternative to cream or bechamel is a flavorful oil, such as extra virgin olive oil, walnut oil,hazelnut oil, or colza oil.
2 tablespoons vegetable oil
1 large onion, diced
1 tablespoon chili powder
1/2 teaspoon cumin
2 cups of vegetable broth (or chicken)
2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
2 (14 1/2 ounce) cans of diced tomatoes
1 (15 1/2 ounce) can black beans, drained and rinsed, OR use dried beans following the directions under tips
2 teaspoons of orange zest
salt and pepper
chopped green onions, chopped cilantro, sour cream, chopped jalapenos
What you do:
Heat oil in a saucepan over medium heat. Add the onion and cook until softened, stirring often. Stir in the chili powder and cumin, then add your broth and sweet potatoes and stir to combine everything.
Bring this mixture to a low boil, cover the pan and reduce the heat to low. Simmer until potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer another 15 minutes or until heated through and slightly thickened. Stir in the orange zest and season to taste with salt and pepper.
Serve chili with toppings.
This gratin goes well with a roast of pork accompanied by sauteed apples and a white wine from Savoie, an Apremont or a Crepy.
1 or 2 bunches Swiss chard with ribs
1 cup white sauce ( see recipe below)
1/4 cup grated Gruyere cheese
4 tablespoons melted butter
Salt and freshly ground pepper
Preheat oven to 400 degrees. Remove the Swiss chard stems from the greens and save the greens for another use. Remove the tough outer fiber of the stalks by slipping a knife under the cut end of the stalk and peeling it away. Cut the stalks into 1/2 -inch pieces on the diagonal. Blanch the stalks in boiling salted water until done, about 4 to 6 minutes. Darin in a non-aluminum colander and flush in cold water. The vegetable water from cooking can be saved and used for a flovorful stack. In a bowl, season the chard stalks with salt and pepper, and then mix with the white sauce; set in an oven-proof casserole. Sprinkle the surface with cheese. Dribble the melted butter over the top and brown the gratin in a preheated oven. The gratin can also be place under the broiler provided the mixture has been warmed before being put into the gratin dish.
3 tablespoons butter
3 tablespoons flour
1 cup hot milk
1/2 cup heavy cream
Salt and freshly ground pepper
Melt the butter in a small saucepan. Whisk in the flour and allow to cook for 3 to 4 minutes. Slowly whisk in the hot milk and then the heavy cream. Season with salt and pepper. Allow the sauce to simmer (over a very low heat) 20 minutes; reserve and keep warm.
2 cups all-purpose flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
1 1/2 cups grated cooked beets
2 teaspoons vanilla
powdered sugar, optional
Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar
1/4 c. shortening of choice
1/2 cup oil
1 3/4 c. sugar
1 tsp vanilla
1/2 c. buttermilk or sour milk (or yogurt or sour cream with 1 tsp vinegar added)
Add all at once:
2 1/2 c. flour
1/4 c. cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
2 c. grated zucchini (or any summer squash)
1/2 c. chocolate chips
Bake in a greased and floured bundt pan or 9 x 13″ greased pan at 325 degrees F. for 45 minutes.
2 small zucchini
1/4 cup cornstarch
2 green onions, thinly sliced
1 egg white
1/4 cup mayonnaise
1 tsp Dijon mustard, grainy
Preheat oven to 400F (200C). Do not peel zucchini. Coarsely grate. Spread over paper towels. Cover and press to remove excess water. Turn into large bowl. Sprinkle with corn starch. Toss to mix. Add cheese and onion. Stir to mix. Whisk egg white, then stir into zucchini mixture, along with generous pinch of salt & pepper. Line a baking sheet with parchment. Scoop about 1/4 cup mixture onto baking sheet, then gently press down. Repeat.
Bake in centre of oven until fritters start to firm and are golden at the bottom, about 15 mins. Turn fritters carefully. Continue to bake until set and deep golden on both sides, about 8 mins more. Let stand a couple of minutes to firm up before serving.
Squeeze 1 tbsp lemon into a bowl. Stir in mayonnaise and mustard. Serve fritters with dollop of sauce.
Total: 1 hr
Active: 25 mins
Makes: 6 to 8 servings
If you want to increase the bitter flavor of the dish, use more of the white ribs and core of the radicchio. If you want a sweeter flavor, use mostly the purple parts.
If you can’t find tasty tomatoes to make this dish, simply substitute a 28-ounce can of high-quality diced tomatoes.
The sauce and the pasta can be prepared and stored covered in the refrigerator in separate containers up to 1 day ahead. To assemble, heat the oven, pick up the recipe at step 4, and bake the mixture until it is heated through and golden brown (which may take a little longer than 20 minutes).
2 tablespoons unsalted butter (1/4 stick)
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano
Heat the oven to 400°F and arrange the rack in the upper third. Bring a large pot of salted water to a boil over high heat.
Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes
Dessert base ingredients:
5 cups Chopped rhubarb
1/3 cup Liquid honey
1 tbsp (Gluten Free) Almond Meal
1 tsp cinnamon
1/2 tsp Ground ginger
1 1/2 cup Sliced raw almond, crumbled by hand
1/4 cup Coco
1/4 cup Liquid honey
1/4 cup Unsalted butter, melted
1 tsp Cinnamon
1/4 cup Himalayan salt
In a mixing bowl, stir together rhubarb, honey, almond meal, cinnamon and ginger until well mixed. Spoon into greased 8 cup baking dish.
In same mixing bowl that you just emptied out, stir together all topping ingredients. Then sprinkle topping ingredients over the rhubarb mixture.
Bake in 375 degree fahrenheit oven for 40 to 45 minutes or until the rhubarb is tender and your topping is brown.
Should serve 4 to 6 people
1 lb. leeks (about 3 medium)
3 tbsp butter
1 cooking onion, chopped
1 rib celery, finely sliced
2 medium potatoes, peeled and diced
3c water, chicken or veg. stock
2c milk or cream
chopped chives for garnish
To make the soup:
1. trim the coarse green portion of the leeks. Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
2. In a stock pot, melt the butter over medium-high heat. Cook the leeks, onion and celery about 5 minutes until soft.
3. Add the potatoes and water. Bring to a boil. Reduce heat to a simmer and cook about 25 minutes or until the potatoes are soft.
4. Add the milk (or cream) and return to a bare simmer. Season with salt and white pepper to taste. (You can puree the soup with an immersion blender at this stage if you wish or pass it through a food mill.)
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, finely chopped
2 pounds ripe tomatoes, roughly chopped
1 garlic clove, roughly chopped
about 3 cups vegetable stock
1/2 cup dry white wine
2 tablespoons sun-dried tomato paste
2 tablespoons shredded fresh basil
2/3 cup heavy cream
salt and pepper
whole basil leaves, to garnish
Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to a boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to keep the tomatoes from sticking to the bottom of the pan.
Add the cream and heat through, stirring. Do not allow the soup to approach the boiling point. Check the consistency and add more stock if necessary, then season with salt and pepper. Pour into heated bowls and garnish with basil. Serve at once.
1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup uncooked small pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained OR soak and rinse dried beans, see tips
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese
In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).
1 pounds ground beef
1/2 cup chopped onion
1 (29 ounce) can tomato sauce
1 ¾ pounds chopped cabbage
cup uncooked white rice
1/2 teaspoon salt
1(14 ounce) can beef broth
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. 3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30
These freeze well
12 cabbage leaves
1 lb ground beef
¾ cup cooked rice
½ cup finely chopped onion
2 teaspoons salt1 teaspoon pepper
½ cup milk
1 can tomato sauce
1 jar diced tomatoes, undrained
3 tbsp sugar
½ cup water
2 tbsp cornstartch mixed with ¼ cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Filling - combine ground beef, rice, onion, egg and salt. Pepper and milk. Mix well and divide into 12 portions. Place a portion into the centre of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.
Sauce – combine tomato sauce, tomatoes, sugar, vinegar, and ½ cup of water and pour over cabbage rolls.
Bake covered in a preheated 350 degrees oven for 40-45 minutes. Remove rolls and discard toothpick. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water.
Coleslaw with Apples
If you like, add some shredded carrots.
Whisk 1/2 cup lowfat lemon yogurt
with 2 Tbsp cider vinegar,
1 Tbsp light mayonnaise
and 1/4 tsp each salt
and ground pepper in a medium bowl.
Add 4 cups thinly sliced or shredded green and red cabbage
and 1 Golden Delicious apple, cut in thin wedges.
•2 tablespoons extra-virgin olive oil
•2 large leeks, white and light green parts only, thinly sliced and rinsed
•4 cups chopped cauliflower florets (from 1 medium head)
•2 1/2 cups low-fat milk, divided
•2 cups water
•1 bay leaf
•1 teaspoon salt
•1/2 teaspoon white or black pepper
•3 tablespoons all-purpose flour
•1 1/2 cups shredded extra-sharp Cheddar cheese
•1 tablespoon lemon juice
1. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
2. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.
1 medium spaghetti squash peeled and chopped
1 butternut squash peeled and chopped
2 medium onions chopped
1 – 10oz tin diced tomatoes
1 cup chopped celery
1 cup chopped carrots
½ tsp nutmeg
½ tsp allspice
½ tsp curry powder (optional)
2 Bay leaves
1 ½ liter chicken stock or veggie stock or water
2 cups 35% cream
In a large sock pot sauté off onions and veggies until soft. Add tomatoes, stock or water and spices. Bring stock to a soft boil for 10 minutes then simmer for 2-3 hours.
Taste and add salt and pepper at this time. Take soup from heat and puree in a blender. Once pureed add cream and return to heat for ½ hour.
¼ cup butter
1 cup sliced leek
3 cups diced peeled celeriac
4 cups chicken stock
1 cup double cream
2 tablespoons maple syrup
salt and pepper
In a large saucepan, melt butter over low heat, cook leeks, covered in the for 5 minutes, add celeriac and cook covered for about 5 minutes, stir in stock and bring to a boil, reduce heat to low, cook covered for about 35 minutes or until celeriac is very tender. Transfer to a blender or food processor and puree in batches. Pass through a food mill or sieve for an even smoother soup. Return to saucepan, stir in cream and maple syrup. Gently heat through.
½ cup rolled oats
1 cup milk
½ cup ketchup or salsa, divided
1 tbsp Dijon mustard
1 small onion
1 ½ lb ground beef
salt and pepper
¼ cup cheddar cheese
Preheat over to 400 degrees.
In large bowel combine oats, ilk, 1.4cup ketchup or salsa, mustard, eggs; let stand for 5 min. Meanwhile, peel onion and carrots and shred on the coarse side f the cheese or box grater. Add to milk mixture in bowl. Add beef, salt and pepper to bowl; blend well with a fork. Scoop mixture evenly into a 12-cup muffin pan. Flatten tops slightly.
Spread remaining ketchup/salsa over tops of muffins. Bake for 15 mins. Sprinkle with cheese, bake for 5 more minutes or until no longer pink.
Variation: mix cheese in with mixture.
2 medium garlic cloves
1 medium white onion
7 medium Roma tomatoes
3 heads adicchio
½ cup heavy cream
1 lb pasta
8 oz of fresh mozzarella
½ cup parmesan cheese
Heat over to 400F, Bring pot of salted water to boil over high heat.
Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened (about 10 minutes). Add radicchio and cream, cook until radicchio is wilted, about 5 minutes,. Meanwhile cook pasta in salted water for about half the recommended time on the package. Drain (do not rinse) and set aside. Once sauce has finished simmering, combine it with half coked pasta and mix until the pasta is evenly coated. Place pasta mixture in a 13x9 baking dish and sprinkle with cheese. Place in the oven and bake until mixture is bubbling, pasta is al dente and top is golden brown, about 20 minute)
•1 small fennel bulb
•3/4 cup (175 mL) milk
•2 lbs (1 kg) baking or Yukon Gold potatoes, about 5 large
•1/2 cup (125 mL) sour cream, preferably not low-fat
•1/2 tsp (2 mL) salt
1. Trim fronds from fennel and discard. Then slice fennel into small thin strips. Place in a wide saucepan set over medium-high heat. Add milk and bring to a boil. Reduce heat to medium-low, cover and simmer until fennel is tender, stirring once or twice, from 15 to 20 minutes. Remove pan from heat, then purée fennel mixture in a blender or food processor until fairly smooth.
2. Meanwhile, peel potatoes and quarter. Place in a large saucepan with just enough water to cover. Bring to a boil, then reduce heat to medium-low. Cover and boil gently, stirring once or twice, until tender, from 20 to 25 minutes. Drain potatoes well and return to saucepan or place in a large bowl. (Returning to saucepan makes it easier to warm potatoes, if needed.) 3. Mash potatoes. Stir in hot fennel purée, sour cream and salt. Taste and add more salt, if needed. If not hot, heat in saucepan over low, stirring often. Serve immediately.
Fennel mashed potatoes can be made up to 2 days in advance, then covered and refrigerated. Do not freeze. To reheat, place in a large saucepan with 2 tablespoons (30 mL) milk. Cover and heat over medium-low heat, stirring often. You may need to add a little more milk. Or microwave, covered, in a large microwave-safe bowl on high 5 minutes. Stir halfway through. Then remove from microwave, uncover and stir well. If not hot, return to microwave and continue to microwave, covered, on high, stirring after each minute until as hot as you like.
(from Bob Blumer ("The Surreal Gourmet") on “Twas the Night Before Dinner”, the 2008 Food Network Canada Holiday Special)
3 lb. large potatoes such as Idaho or Yukon Gold
1/4 cup butter
1 cup cream or milk
sea salt to taste
pink peppercorns (mouth)
black peppercorns (buttons)
black olives (hat)
Peel potatoes and cut into 2- inch pieces. Cover potatoes with salted water. Simmer , uncovered, until tender, about 15 minutes. Drain potatoes in a colander, then mash using a ricer or potato masher. Add butter, and milk or cream. Gently fold. Season with salt.
Using 3 different sizes of ice cream scoops (or dexterously using a couple of spoons), place potato scoops on top of each other, starting with the largest at the bottom and the smallest on the top. Be creative and garnish!
2 c unbleached all-purpose flour (or try substituting whole wheat or spelt flour)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
½ tsp each ground cinnamon, cloves and ginger
½ c unsalted butter (at room temp)
1 c sugar
1 c cooked, pureed pumpkin
Zest of one orange
1 tsp vanilla
1 c orange juice (not from concentrate)
1 ½ c fresh or frozen cranberries
Sift dry ingredients together. In separate bowl, cream together butter and sugar until light and fluffy. Add eggs, then stir in pumpkin, orange zest and vanilla. Stir in juice (it will look curdly and a little gross – don’t worry!). Add dry ingredients in three additions and blend until just incorporated. Fold in the cranberries gently. Bake in a loaf pan at 325 F for 60 to 75 minutes until tester inserted in centre comes out clean.
14 oz can chopped tomatoes
2 garlic cloves
pinch of dried basil
1 ½ tbsp. olive oil, plus extra for dipping.
2 onions sliced
1 radicchio roughly chopped
¼ cup Parmesan cheese, sliced
10-12 black olives
basil leaves to garnish
homemade or store bought pizza dough, rolled out into a 10-11 inch round
Preheat oven to 435 and grease baking sheet
Puree the tomatoes and then pour into a saucepan. Stir in on of the crushed garlic cloves, together with the dried basil and seasoning, and simmer over a moderate heat until the mixture is thick and reduced by about half.
Heat the olive oil in a large frying pan and fry the onions and remaining garlic for 4-5 minutes until slightly softened. Add the radicchio and cook, stirring continuously for a few minutes, and then cover and simmer gently for about 5-10 minutes. Stir in the Parmesan cheese and season with salt and pepper.
Cover the dough base with the tomato mixture and then spoon the onion and radicchio mixture on top. Arrange the mozzarella slices on top and scatter over the black olives. Dip a few basil leaves in olive oil, arrange on top and then bake the pizza for 125-20 minutes until the edges are golden brown.
1 medium rutabaga, peeled and cut into ½-inch dice
4 medium carrots, peeled and cut into ½-inch dice
1/2 cup chopped onions
1 1/2 cups chicken stock
1/2 cup butter
1 tbsp brown sugar
1/4 tsp nutmeg
2 eggs, slightly beaten
2 tbsp all purpose flour
1 tsp baking powder
1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit.
In a large pot over medium heat bring rutabaga, carrots, onions, chicken stock, ¼ cup butter and brown sugar to a boil. Reduce heat and cook partially covered until vegetables are very tender (about 30 minutes). Remove vegetables, leaving liquid in the pot, and transfer to a food processor. Place a pan over high heat and boil the remaining liquid, stirring constantly until the liquid is reduced to about 1 tablespoon (about 2 to 3 minutes). Add the reduced liquid to food processor and puree until very smooth. Transfer to mixing bowl and allow to cool.
When mixture reaches room temperature stir in eggs, flour and baking powder. Season with salt and pepper and transfer the mixture to a casserole dish. Melt remaining butter and toss with chopped pecans. Sprinkle pecans evenly around the edge of the casserole to make a border.
Bake uncovered in preheated oven for about 30 minutes or until puffed, firm and golden brown.
Below is per person
1 cup chopped peppers, onions and tomatoes
1 large whole wheat wrap
¼ cup refried beans
2-3 oz of turkey or chicken
¼ cup salsa
¼ cup sour cream
1 ½ oz shredded cheese
Spread refried beans over ½ of the wrap, sprinkle chopped veggies, meat and shredded cheese over top. Fold it in half. Put in oven at 400 degrees for 5-10 minutes until cheese is melted.
Top with sour cream and salsa to your liking.
Variation: add black olives or guacamole or any other favorite veggies
More Recipes and tips Coming...
here is a link to some ideas to use them with.