A main course with only FOUR ingredients…Ya Gotta Love it!! Right?

The other day I wanted to make something with items I had in my fridge or freezer…without having to go the grocery store. (I’m sure you know what I mean)

The items I’m referring to are: Mushrooms, Puff Pastry, Onions, and Goat Cheese

This is what I did:

STEP ONE: I fried the onions

STEP TWO: I added  mushrooms into the frying pan to saute them. I also added some salt and pepper.

Not pretty but oh so tasty

STEP THREE: I rolled out the puff pastry.

STEP FOUR: I placed the mushrooms onto the puff pastry and then “dotted it” with chunks of goat cheese. I also sprinkled some dried rosemary for added flavor.

Easy Peazy

STEP FIVE: I rolled it up and egg washed it to make it look all pretty!!

Bake at in a 375 degree oven for 25 minutes.

FINAL PRODUCT:

Not bad eh?

I served this mushroom puff pastry along with a caesar salad, potato latkes, sour cream, home made apple sauce, phyllo cups with roasted garlic and olive tapenade.

Dinner looked like this:

Happy Cooking!!

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The first nite of Chanuka was Saturday Dec 8. and just like every year…..I would be making Potato Latkes. However  this year I decided to make potato latkes using a different recipe (it was time to change things up a bit).

I also decided to throw a Chanuka party for a few friends for the first time in many many years.

This is what was on the table:

Chanuka Party!!

• cinnamon walnuts (from Ottawa that my mom brought in for me)
• lemon almonds (see above)
• smoked almonds (see above)
• phyllo cups stuffed with goat cheese and roasted garlic and olive
• roasted chestnuts
• chips
• blackberries/raspberries
• mandarin oranges (the pretty ones with the leaves)
• and booze of course: Luksusowa vodka! Perfect with potato latkes seeing as it’s a potato based vodka!!
• homemade apple sauce and sour cream
• Chex (from Buffalo – of course)

As for the latkes, here’s my not so perfect recipe: I say this as I went to a friends chanuka party and tasted her latkes and there was a world of difference. Hers were so much lighter! I asked her what recipe she used as she said “potatoes, eggs, a bit of flour and a LOT of oil”.

POTATO LATKES

10 cups of grated potatoes (oh how I love my Cuisinart)

4 eggs

1/2 cup matza meal

salt and pepper

Directions:

1. Grate the potatoes (I didn’t bother peeling them)

10 cups took 2 minutes to grate!! Love it.

2. RINSE

an important step

3. Wrap the grated potatoes in a dish towel and squeeze, squeeze and squeeze some more!!

4. Add eggs, and matza meal. Stir.

5. Heat oil in a frying pan. Form latkes in your hand and then place carefully into the frying pan. Fry till golden on both sides

FINAL PRODUCT:

10 cups made 33 nice sized latkes

Plus I made my own applesauce. This is a no brainer – 3 fuji apples (not peeled, chopped), cinnamon, a bit of water. Place all ingredients into a saucepan over medium heat and bingo you have applesauce. I threw it into the Cuisinart to get it to the right consistency.

YUM

Happy Chanuka!!

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• Tilapia filets
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup of beer (I used Molson 67, of course)
• Vegetable oil for frying

Directions:

• In a large bowl, combine flour, baking powder, and salt.

step 1

• In another bowl blend the egg and beer together

step 2

then quickly stir into the flour mixture.

• Don’t worry if the batter is a little lumpy (seriously…it’s lumpy)

Lumpy Batter (but it’s all good)

• Heat oil (about 1/4 to 1/2 inch in a skillet) in a frying pan until extremely hot
• Now lightly dust your tilapia filets and dunk into your beer batter mix
• Fry until golden and crisp, then drain on paper towels

The fish was moist moist moist and no one had any fish left on their plates after the meal. Definitely a good sign!!

FINAL PRODUCT:

PS. Costco had haddock on sale this week. Anyone have a good recipe to share?

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I’ve been on a no carb diet since early June, and needless to say I’m a bit bored of my breakfast options:

• Kale Smoothies
• Egg Whites
• Yogurt with berries (Iogo ….sugar free….is my brand of choice this days which has ZERO carbs. YES…ZERO)
• Almonds and a coffee

Then I received the Milk Calendar and said to myself “Vicky – you need to find a new breakfast option. It’s time”. Not to mention, I wanted to include more milk into my diet.

I discovered these Mini Crustless Quiches from a website called Smells Like Brownies. It’s exactly what I needed/wanted.

They are so so easy to make as you only need FOUR ingredients: ….eggs, milk, spinach, and grated cheese. Could life not get any simpler?

Here’s the recipe:

Crustless Mini Quiches

inspired by Laura Rees
makes 12

Ingredients:
½ head broccoli, cut into stems and florets (I didn’t have any broccoli in my fridge and the recipe came out fine)
⅔ cup spinach leaves, roughly chopped (I used frozen spinach that was thawed and drained)
⅔ cup shredded sharp cheddar
6 eggs
1½ cups milk
salt and black pepper

***my two cents: throw in some fresh thyme, or parsley. I really think this recipe needs some fresh herbs to give it more “oomph”.

Directions:
Preheat oven to 375°. Grease a regular muffin tin with cooking spray.
Blanche the broccoli, then drain very thoroughly. Layer the broccoli, chopped spinach, and cheese into the muffin cups. Cups should be nearly full with veggies and cheese.

Whisk together the eggs, milk, and seasonings until smooth and slightly frothy. Pour over the vegetables, filling the muffin cups about ¾ full.
Bake for 25–30 minutes, until the tops are slightly puffed and golden.

Happy Breakfast!!

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As you know, I have been trying to avoid carbs…. which means I try to avoid sweet potatoes, squash, carrots and more. (I’m not listing them so I don’t get depressed).

However there’s a list of vegetables I am allowed to enjoy and that list includes: bok choy and asparagus. Here are two recipes that I made this week.

I am a bit frustrated with the first recipe as I can’t find it. Don’t ask..it’s in a cookbook but I don’t know which one. I have given up looking. Sorry.

But I’m going to share it with you anyway with my own made up recipe.

Again, this dish is a perfect side dish for salmon and can be served warm or cold.

Gingered Asparagus

Ingredients

asparagus

Sauce:

1/2 tablespoon tamari

1 tablespoon sesame oil

1 minced garlic clove

1 minced chunk of ginger (please oh please buy organic.It’s so much more flavorful)

a bit of honey (sorry I didn’t measure)

DIRECTIONS:

1. steam asparagus

2. combine the ingredients to make the sauce.

3. drizzle the sauce of the middle of the asparagus dish.

Nutty Bok Choy Salad (from Gatherings: A Collection of Recipes from Netivot Hatorah Parents Association)

I didn’t have all the ingredients – but you get the idea.

Dressing

3 tablespoon Balsamic vinegar

3 tablespoons soy sauce

2 tablespoons honey

2 teaspoons peanut butter

Topping

1/2 cup dry roasted peanuts

1 pk ramen noodles, crushed

Salad

5 cups bok choy, sliced

2 green onions, sliced

1 red pepper, thinly sliced

1/2 cup cherry tomatoes

Directions:

In a small bowl, whisk together vinegar, soy sauce, honey and peanut butter until well combined. Set aside.

In a small saucepan, saute peanuts and noodles until golden. Remove from heat

Put the salad ingredients in a shallow bowl. Right before serving, sprinkle the noodles and nuts over the salad.

Drizzle with dressing. Serve.

Happy Healthy Cooking

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I’ve saved this recipe from Canadian Living since November 1993. There is a reason for that. Not because I’m a hoarder but because it’s a delicious recipe.

Simple as that. I came home from work, grabbed a few ingredients and before you know it – I had banana bread in the oven. The only negative thing about this recipe is that it takes a full hour to bake. That’s right – a full hour.

The good news: it’s worth it.

Here’s what you need:

Bakers Banana Bread (from Canadian Living, Nov 1993).

INGREDIENTS:

2 eggs, lightly beaten

1 cup mashed ripe bananas

1/3 cup vegetable oil

1/4 cup milk

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

8 squares Baker’s Semi Sweet Chocolate (I used 5 squares…coarsely chopped)

Topping: 1/2 cup chopped nuts, 1/2 cup brown sugar, 1/2 tsp cinnamon (I’ve never done this step but go ahead!!)

Directions:

Heat oven to 350 degrees.

Stir eggs, banana, oil and milk until well blended. (I use my Kitchen Aid).

step 1

Add flour, sugar, baking powder and salt.

step 2

Stir till moistened.

Stir in chocolate chunks.

step 3

Pour into greased 9×5 loaf pan.

Combine topping and sprinkle on top of batter (as I said earlier – I never make the topping)

Bake for 60 minutes or until wooden pick inserted comes out clean.

FINAL PRODUCT:

Cool for 10 minutes.

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I’ve been a fan of the Original Moosewood cookbook by Mollie Katzen since 1990. I’m such a fan that I even went to the Moosewood restaurant in Ithica, NY about 10 years ago.

I’m also a huge fan of stocking up my freezer with soups. One could say, I’m slightly obsessed, however nothing beats having the convenience of just grabbing a soup from your freezer, defrosting it and starting off your meal with a delicious, hot bowl of soup.

Not to mention just about all soups freeze well.

Here’s a favorite recipe: Best Split Pea Soup ( from Moosewood cookbook by Mollie Katzen).

Before you start: Please note that you need a few hours (3 hours) for the split peas to simmer. You have been warned!!

STEP ONE:

3 cups dry green split peas

about 7 cups of water

1 bay leaf

2 tsp salt.

Instructions: Simmer, covered – for hours. (seriously). This is what the beans look like after simmering for a few hours.

You can even see the soup bubble!!

STEP TWO:

1 cup minced onion

3 cloves crushed garlic cloves

1 cup minced celery

2 cups sliced carrots

1 cup thinly sliced potato

Instructions: saute in 2 tablespoons of oil (add water if necessary)

STEP THREE:

Add the tender vegetables to the split beans and just before serving add:

1/4 cup dry red wine

1/4 tsp mustard

1/4 tsp thyme

a few drops of sesame oil.

3 tablespoons vinegar (I use red wine vinegar)

1 cup chopped tomatoes (I missed this step)

1/4 cup fresh parsley

FINAL RESULT:

Yum. Me.

Enjoy Enjoy Enjoy.

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I’m a huge sushi fan..infact on my chowhound profile, I had to answer this question: I wish I could eat_______everyday. My answer…..SUSHI.

Therefore this salad appeals to me on my different levels. I discovered it in a local school cookbook called Gatherings which was a school project put on by the parents of Netivot HaTorah Day School in 2003.

I would definitely serve gingered sushi salad with a piece of salmon and asparagus! #justsayin’

Here’s what you need:

Just a few ingredients are required!

GINGERED SUSHI SALAD

1 1/2 cups sushi rice, uncooked

1 3/4 cold water

DRESSING

1/2 cup rice wine vinegar

1 tablespoon oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 tsp fresh ginger, grated

1/2 tsp garlic, minced

1/4 tsp wasabi powder

SALAD

1 carrot, peeled and grated

1/2 red pepper julienned

1/4 cup red onion

2 tablespoons sesame seeds, toasted ( I used a mixture of white and black sesame seeds)

2 tablespoons, pickled ginger, diced

1 sheet nori cut in pieces

DIRECTIONS:

Cook sushi rice as directed on package.

In a small bowl, combine dressing ingredients. Slowly add the dressing to the hot rice, tossing gently. Add carrot, red pepper, onion, sesame seeds, ginger and nori. Toss and sprinkle with reserved nori. (which I forgot to buy).

Many thanks to the USA Rice Federation  and Faye Clack Communications for inviting me to some fabulous events this past month and inspiring me to bring out my beloved rice cooker more often. Stay tuned for more posts about this delicious, healthy, ancient grain!!

Happy Cooking

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Did you know that October is World Egg Month! Too get me “egg-cited”  about this event, the Egg Farmers of Ontario “cre-egg-ted” a challenge to put my own spin on making some devilled eggs. They provided me with a beautiful basket of goodies and as always I went on the internet searching for an unusual Devilled Egg recipe. Finally after a lot of clicking I found this recipe.

Naturally I didn’t follow the exact recipe (one day I will learn..LOL). To be super honest – I forgot to make the green onion oil HOWEVER I certainly enjoyed the end results. (as always).

The recipe is taken from the a website called: www.Momofukufor2.com

Green Onion Oil Devilled Egg Recipe:

Plus a few other ingredients…that didn’t make it into the photo, but you get the idea.

INGREDIENTS:

4 hard boiled eggs, peeled, chilled and cut in half

1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)

1 clove of garlic, minced

1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
sriracha (optional)

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.

Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste.

Mixture. (I added the Siracha sauce right into the mixture)

If you need more green onion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!

FINAL RESULT:

Thanks to the Egg Farmers of Ontario, I’m now the proud owner of this FREAKIN” GENIUS egg storage container by Rubbermaid. Why have I not owned one of these before?

Love.This.

Happy World Egg Month!!

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It’s official..it’s soup season. I’m not complaining as I love soup. There is nothing like having a bowl of soup on a cold night.  Seeing as I’ve been on a carb free diet, many of the soups I can’t enjoy anymore. Bye Bye Creamy Squash Soup, Minestrone and Potato Leek. But HELLO MUSHROOM SOUP!!

I usually head to T & T, HMart, or Galleria for my mushrooms. You don’t have to..but it will cost you way less (I’m budget conscious, did you know?) and there will be a huge selection of mushroom. I think it’s worth the effort.

INGREDIENTS:

3 onions, chopped finely

6 cloves of garlic, diced

A LOT OF MUSHROOMS…(button, shitake, oyster…go to town)…Wash and Chop

Water? Vegetable Stock? ..whatever you prefer. (6-cups)

parsley

METHOD

1. Sautee onions in a large saucepan

Step 1

2. Add garlic

3. Add mushrooms

4. Add water or stock, and when it boils, reduce temperature and let it simmer

5. Throw in some salt and pepper.

VOILA..a beautiful bowl of tasty, healthy mushroom soup to warm you up on a cold nite.

notice the burnt croutons that I added? LOL

Happy Cooking!!

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