Pumpkin Pie

Shallot and Spinach Pizza

Carrot Coconut Chicken and Brown Jasmin Rice Soup

The color is cheery and bright like the sun.  The flavors are mildly sweet and comforting.  The texture is just enough, with brown jasmin rice, shredded carrots and bite sized chicken mouthfuls.  Perfect on a grey rainy day.

Ingredients

Two skinned and deboned chicken breasts diced

3/4 cup jasmin brown rice

3 large carrots

1 can of coconut milk

4 cups low sodium chicken broth

2 cups of water

2 gloves of garlic minced

1 1/2  tbsp fresh ginger minced

1 tbsp dijon mustard

1 tbsp soya sauce

3 tbsp olive oil 

Preparations

1. In a pressure cooker or slow cooker pour 3 tbsp olive oil and heat up while adding minced garlic and ginger and allow to saute 3 minutes.

2. Add diced raw chicken and allow to cook for 10 minutes while stirring.

3.  Peel and wash 3 carrots and shred and add to pot and stir.

4. Add rice, broth and water and cover top and cook depending on type of cooker you used.  For pressure cooker cook for 45 minutes on low.

5.  Once 45 minutes is up open top after following your pots instructions (presssure cooker needs to allow pressure out before opening) and add coconut milk, dijon and soya sauce.

6.  Add salt and pepper if desired.

Serves 4-6

Sausage with Cabbage Pasta and Cheesy Grilled Polenta

Noel's Breakfast Scramble

This egg scramble screams Christmas morning breakfast.  The broccoli (x-mas trees), the tomato (red deco balls).  The flavors are full and healthy.

Ingredients

1/4 lbs lean prime ground beef (can be substituted for ground turkey or chicken)

1 cups of broccoli tops

1/2 cup sweet cherry tomatoes cut into quarters

6 eggs

1/2 shredded chedar cheese

salt and pepper

butter or sunflower oil

Preparation

1. In large skillet cover bottom of pan with oil or butter 3 tbsp and heat

2.  Add meat and break up and let brown lightly

3. Add broccoli tops and cover for 8 minutes.

4.  Uncover and add tomatoes and let sautee on low heat for 5 minutes until tomatoes are soft.

5.  In a separate skillet make scrambled eggs and allow to cook until still moist.

6.  Dish the eggs on a plate and top with meat sautee mixture and top with cheese.

Serves 4

Rasberry Wholewheat Pancakes

Leeks

Eggplant Lasagna

The aromas and taste of this dish reminds me of my childhhod days in Italy.  My nonna would make this dish and it was yummy.  Here is my version.  My kids love it and they are eating a vegetable without fussing.

Ingredients

1 large can of crushed tomatoes

1 can whole tomato

1 small can of pureed tomato 

3 gloves of garlic

1 cup of chopped mushrooms

1 cup of dished shallots

3 tbsp of olive oil

1/4 tsp salt
3 large eggplants
2 packages of unsalted crackers
1 tsp italian seasoning spices
3 eggs
1 cup of milk
1 package of ricotta
2 1/2 cups of shredded mozzarella
1/2 cup of parmigiano

Preparation of Sauce

1. In sauce pan on medium heat add olive oil, minced garlic, shallots and mushrooms.

2. Saute until mushrooms are lightly cooked approx 5-7 minutes.

3. Add crushed and whole tomatoes and smash, saute for 6-8 minutes until flavors blend.

4. Add puree tomato and bring to boil.

5. Lower heat to low and let cook with cover for 2 hours.  Stiring occassionally.  

Preparation for Breaded Eggplants

1. Slice eggplants thin 1/8 thick and set aside
2. For preparing homemade bread crumbs-Place in food processor crackers, italian seasoning and a pinch of salt and belnd until fine.
3. Prepare bowl with two beaten eggs and cup of milk and whip for one minute.  Then place another bowl along side with just made bread crumbs.  Now you are ready to bread and fry your eggplant.
4. In a large skillet cover bottom with olive oil and let heat on high heat.
5. Take slice of eggplant and dip in egg mixture making sure it is well wet and then dip into bread crumb bowl and place it hot skiller and let lightly  brown.  Once cooked place on a paper towel lined cookie sheet and allow to cool.  Do this with all your eggplant slices.

Preparation for Ricotta mixture

1. In a small bowl beat one egg, add ricotta and 1/2 cup of parmigiano and mix well.  Set aside.

Building the Lasagna-

1. Preheat oven to 375
2. In a large round casserole cover bottom with tomato sauce.
3. Layer with breaded eggplant approx 3
4. Thin layer of sauce, a few spoonfuls of riccotta and spread lightly and topped with a thin layer of mozzarella.
5. Repeat this creating 5-6 layers except the top layer just place eggplant, sauce and mozzarella.
6. Place in oven covered for 25 minutes and uncovered for 10 minutes to brown the cheese on top.

Japanese Eggplant and Red Pepper

Japanese Eggplant Saute

Our local market has a large variety of Asian vegetables.  These bright aubergine japanese eggplants called to me in the market.  Sitting close by was chinese broccoli, which I recently had at a very authentic chinese restaurant prepared similar to how I decided to prepare them.   

Ingredients

Two large japanese eggplants
1 large red pepper
1 clove of garlic
3 tbsp olive oil
1/4 cashew nuts
pinch of salt

Preparation

1. Slice eggplant into thin rounds and set aside
2. Clean and dice up red pepper
3.  In large skillet with medium heat pour 3 tbsp olive oil and add minced garlic.
4. Add eggplant and red pepper and stir to mix flavors.
5. Allow vegetables to saute with cover on pan and cook until tender approx. 10 minutes
6. Add pinch of salt and top with unsalted cashew nuts.

Chinese broccoli is prepared the same as above.
Heat up oil and garlic and add cleaned broccoli and let steam with cover on pan for 10 minutes on med-high heat.






 

Peach and Cinnamon Crepes

Zucchini Parmigiano Boats

Zucchini carved into little boats filled with a saute of leeks, cremini mushrooms and shredded zucchini sprinkled with parmigiano reggiano.

Ingredients:

3 large zucchini
1/2 of chopped cremini mushrooms
1 leek diced
1 garlic clove minced
2 tbsp olive oil
parmigiano reggiano
marinated and roasted red peppers (jar)
mayonnaise
salt

Preparations:

1. Wash and peel zucchini.  Cut into 2 in. pieces and slice in half.  Take a small spoon and scoop out the center of the zucchini.  Saving the center for the saute filling. Place on cookie sheet and brush with olive oil and broil until lightly browned approx 8 minutes.
2. In saute pan heat up olive oil, garlic and leeks and saute for 3-4 minutes.
3. Add zucchini mixture scooped out of center and saute additional 4 minutes.
4. Add sliced mushrooms and saute until tender about 6 minutes.
5. Once saute is cooked, filling the boats can begin.
6. Lightly coat interior of zucchini boats with a dab of mayonnaise and place about 1 tsp of saute, filling the boat.
7. Top with a sprinkle of parmigiano reggiano and roasted red pepper sliver.

Serves 4-6

Savory Butternut Cauliflower Soup

 
















This vegetable grows plentiful here in Quebec this time of year. Used not only to decorate Halloween and Thanksgiving tables and mantels but also enjoyed like in this velvety tart and slightly sweet soup. Top with drizzled honey and chopped pecans.

Ingredients:

1 Butternut squash
1 cauliflower bunch
1 onion
1 garlic clove minced
1 small carrot
1 small celery
1 small parsnip
4 cups of vegetable broth
3 tbsp olive oil
1 tbsp minced ginger
1 tsp turmeric
1 tbsp honey
chopped pecans 1/4 cup
salt

Preparations:

1. In a pressure cooker or large pot pour olive oil and add your chopped onion and minced garlic and saute for 2 minutes on a medium heat.
2. Add diced carrots, celery, and parsnip sauteeing until tender and golden.
3. While the above is browning you can peel and cut your butternut squash. Cut it into 2 inch cubes. Clean and cut cauliflower into small bunches and set aside.
4. Once your saute mixture is golden brown add squash and cauliflowe, stir to mix the flavors. Add 4 cups of vegetable broth, honey, turmeric and salt.
5. Close your pressure cooker or pot and let cook for 45 minutes for pressure cooker and 1 1/2 hours for regular pot.
6. Once fully cooked puree soup and serve hot in bowl and garnish with a drizzle of honey and chopped pecans.

Serves 4

Soft Eggs and Thyme

Soft boiled eggs and toast is a filling and healthy way to start your day. A sprig of thyme, salt and pepper and your ready to charge ahead.

Ingredients:

2 eggs soft boiled
2 toast biscuits or dark toasted bread
2 sprigs of thyme
Dash of salt and pepper

Preparation:

1. Boil water and when boiling gently drop in two eggs with egg timer and cook until soft boiled.
2. Once cooked cool in cold water, peel and place eggs in bowl.
3. Break in toast or bread, thyme, salt and pepper.

Serves 1

Ginger Bok Choy and Beef Saute

Textures, flavors and healthy, healthy, healthy, define this Asian inspired dish. bok choy is plentiful in antioxidants and can aid in the prevention of cancer. It is rich in folic acid, potassium, vitamin c and can assist in weight loss.

Ingredients:

Beef strips 2 cups (optional) or replace with tofu
10 bok choy stems
2 red peppers cut into strips
1/2 cup green onions
1/4 sesame sticks
2 garlic cloves minced
2 tbsp minced ginger
3 tbsp olive oil
3 tbsp soy sauce
2 tbsp rice wine vinegar
1/4 tsp pepper
Jasmine rice

Preparations:

1. Pour olive oil in wok or skillet and saute garlic and ginger.
2. Add strips of beef or tofu and cook for 4 minutes.
3. Add peppers and bok choy
4. Prepare jasmine rice in rice cooker or stove top.
5. Half way through cooking add soy sauce and rice vinegar (approx 5 minutes into cooking).
6. Cover and let steam until the veggies are tender but not over cooked. (approx. 10 minutes).
7. Toss in green onions and pepper.
8. Spoon cooked rice on plate and top with bok choy saute and top with fresh scallions and sesame sticks.

Serves 4

Papaya Almond Blueberry Smoothie

Did you know that papaya has the highest amount of Vitamin C, more than oranges and lemons! It can also act as a stomach ache remedy.  This crunchy delight is not only yummy but very healthy.

Ingredients:

3/4 cup cubed papaya

1/4 cup blueberries

1/4 shaved almonds

1 cup plain vanilla yogurt

1/2 cup orange juice

Preparation:

1. Mix in blender all ingredients and serve.

Serves 2

Shrimp and Bok Choy Stirfry

Capers and Smoked Salmon

Classic Iced Bundt Cake

Classic Buttercream Two Layer Cake

Cucumber Cashew Chicken Salad

Refreshing and filling yet light enough to eat on a hot summer day is what this salad speaks.
The crunchy freshness of the cucumber and hearts of palm, pair nicely with the succulent taste of whole wheat breaded chicken strips. A sweet and sour honey dressing topped with buttery cashew nuts, ties this salad all together, leaving you full and satisfied.

What you will need:

5-10 Chicken breast strips
1 cup whole wheat flour
1 egg
1 cup of milk
3 cucumber
2 shredded carrots

1 can hearts of palm
1/3 cup roasted and unsalted cashew nuts
1 large bag spring greens or baby spinach
1/3 cup Olive oil
3 tbsp red wine vinegar
2 tbsp honey
Salt
Pepper

Preparation:

Start by preparing the chicken strips for this will take the most time.

Beat one egg in bowl, add milk and side aside. In seperate bowl , measure in whole wheat flour and add salt and pepper. Have your two bolw side by side. Dip the chicken breast strips in the liquid mixture and let soak for 2-3 minutes then dip eahc piece in the flour mixture and place on an olive oil coated baking sheet and place in 400 degree oven for 25-30 minutes, turning half way through cooking time to brown the other side.

While the chicken is baking the rest can be prepared.

Dressing preparation:

Measure in 1/3 olive oil, 3 tbsp of red wine vinegar and 2 tbsp honey, salt and pepper and wisk until creamy smooth.

Vegetable and greens preparation:

Dice up cucumber, heart of palm and shred carrots and place in a bowl and toss together lightly and set aside.

By now your chicken should be done. Take out of the oven and let cool before cutting.

While chicken is cooling a bit, in a large bowl where the salad will be served and mixed, toss in your washed spring greens and set aside.

Cut your chicken iinto 1/2 strips and toss into the cumumber, hearts of palm and carrots and pour your honey dressing and toss all together well.

Toss the chicken and vegetables into the greens and top with cashew nuts and serve.

A nice brie or semi soft cheese, bread baguette and glass of chilled white wine.

Serves 4