Going Green

There is no doubt about it, "Green" is the buzzword these days.

Everyone talking about ways to change their daily living habits to benefit both us and our earth. In relation to food, one way to be green is to try to buy local produce if you can. This way you support your local farmers instead of produce being trucked from hundreds of miles away in huge gas guzzling transport trucks.

Another way is to buy organic vegetables and meats if your budget and availability allows. Organic produce is grown without herbicides and pesticides, therefore we are not supporting the practice of polluting both our air and the food being treated with harmful chemicals.
If you cant buy organic you can make up a produce wash featured on Oprah's talk show aired on Earth Day. This spray will remove any harmful chemicals from your produce.

In celebration of Earth Day this week and the return of the warm weather, I am featuring two green salads.
The first is a Greek Salad and the second a classic Caesar salad. Both classic summer staples on most summer menus.
Iceberg lettuce is used in traditional Greek salads however I prefer to mix it with the darker more nutritious romaine variety. In the Caesar salad the raw egg and anchovy paste can be optional as some are not fond of these additions.
I have left out amounts on certain ingredients as you can adjust to your taste.

These two salads are perfect on their own as a light summer meal or as a side dish served with a entree such as grilled beef or chicken. I have also added my recipe for homemade croutons. This is an excellent way to use up day old bread.

Kermit was wrong, it is easy being green!

My Greek Salad

• washed and dried lettuce greens of choice ( I used Romaine here)
  
• pitted black olives
• feta cheese crumbled
• red onion sliced
• grape tomatoes
  
• cucumber sliced thin(optional)
• 
  

Dressing

• 1/2 cup of extra virgin olive oil
• 1/4 cup of lemon juice
• 2 tsp fresh minced oregano
• 1 tsp minced garlic
• sea salt and pepper to taste

Combine dressing ingredients in a jar, shake well and chill while you prepare the salad. In a large salad bowl combine remaining ingredients, toss with dressing and serve.






Traditional Caesar Salad

• 1 large garlic clove
• 1/2 cup of extra virgin olive oil
• 1/4 cup of red wine vinegar
• 2 tsp lemon juice
• anchovy paste (optional)
• 1 raw egg yolk (optional)
  
• salt and pepper to taste
• washed and dried romaine lettuce
• crumbled cooked bacon
• freshly grated Parmesan cheese
• croutons
• lemon wedges (optional

. Sprinkle a little salt into the bottom of a large wooden salad bowl. With a fork mash the garlic clove in the salad bowl. Add the oil, vinegar, lemon juice salt and pepper. Mix well. (Add the anchovy paste and egg if using at this time too) Add the lettuce, cheese, croutons and bacon. Toss well. Garnish with lemon wedges and serve.

Homemade Croutons

• ~day old bread such as Italian, focaccia, black olive or similar diced into 1 inch cubes
• ~olive oil
• ~sea salt

In a large frying pan heat the oil and add the bread cubes. Cook over medium heat, tossing the cubes until they are brown and crisp. Sprinkle liberally with sea salt. Transfer to a plate lined with paper towels to cool.

Cheers!

A Perfect Marriage

One of the most common ingredients used in steak marinades and reductions is that of red wine and peppercorns. The flavours marry well and is a classic combination I have loved for years.

For this recipe I used salmon instead of beef for a lighter more seasonal dish.
Be sure to simmer the sauce slowly so that it gets really thick and syrupy.
This would make a perfect dish for entertaining with baby boiled potatoes and carrots tossed with rosemary and olive oil.

Slow Baked Fillet of Salmon with a Red Wine and Peppercorn Glaze.

• 1 tbsp ginger minced
• 1 1/2 cups red wine
• 1/2 cup soy sauce
  
• 1/4 cup brown sugar
• juice of one orange
• 1 tbsp cracked peppercorn
• ~olive oil
• 1 large boneless salmon fillet
  

Preheat oven to 275F.
In a small pot combine the first 6 ingredients. Bring to a boil then reduce to medium and cook until thickened and syrupy( about 15 to 20 minutes).
Brush a shallow roasting pan with olive oil. Add the fish and cook in the oven until the skin lifts.
Remove skin and discard. Baste salmon with the glaze and return to oven. Baste one more time while baking for 30 to 40 minutes until the fish is opaque.
Drizzle leftover glaze over salmon and serve.

Wine Suggestion: Barolo

Cheers!

At Last!

Dare I say it?
Could it possibly be true?
Is Spring really here?

I must say, it sure feels like it! The days are longer, the sun warmer and the snow is just about gone.
This is the time of year I like to change my cooking style from the heavy rich comfort style foods of winter to lighter fare that includes seasonal vegetables.

Asparagus is abundant this time of year. We enjoy it braised and tossed with olive oil and Parmesan, steamed with lemon pepper butter or tossed in a pasta dish.

This pasta dish is perfect for a casual get together. If possible buy Speck style prosciutto. It has a deep smoky flavour and is made from specially raised hogs in Italy.
Rondele or Boursin cheese are soft cheeses with added herbs and garlic. I have noted that it is optional to add them however they will round out the flavours nicely.

Add a salad of baby greens and a glass of crisp white wine.

Happy Spring!



Penne with Asparagus

• ~olive oil
• 1 tsp minced garlic
• 1/2 a red onion diced
• 1tbs Italian seasoning
• 1 bunch of asparagus trimmed and washed and cut into 2 inch pieces.
  
• Penne pasta
• 6 slices of speck prosciutto torn into large pieces
  
• 1/4 cup of cream cheese
• 1/2 cup of light cream
• 2 tbs Boursin or Rondele cheese (optional)
  
• 1/2 cup grated Parmesan cheese
  

Cook pasta according to package directions.
Meanwhile in a pot bring salted water to a boil, add asparagus and cook until just tender then drain.
In a large shallow pan heat the oil and cook the garlic and onion until softened.
Add the asparagus, prosciutto and herbs. Cook until prosciutto starts to crisp slightly.
Add the cheeses and cream. Bring to a low boil reduce heat and simmer until thickened.
Serve immediately with additional Parmesan on top.

Wine Suggestion: Sauvignon Blanc

Cheers!

Tres Bon

I am a huge fan of classic traditional dishes that have been around for years.
Coq au Vin is one of them. This French dish has been around for centuries.
Everybody has a different version and this is my spin on it. I prefer to use white wine instead of red as I find the red overpowers the delicate taste of the chicken.

This dish pairs beautifully with mashed potatoes and a warm baguette.


Coq au Vin Blanc
(Braised Chicken in White Wine)

• ~olive oil
  
• 1 onion diced
• 1 celery rib diced
• 2 carrots sliced
  
• 1 head of of garlic peeled and diced
• 3 slices of bacon diced
• 1 chicken cut into 8 pieces with skin removed if you wish
  
• 3/4 bottle of white wine
• 1 cup of chicken broth
• 3 bay leaves
• 1 tsp each of rosemary, thyme and parsley
• 3 bay leaves
  
• salt and pepper

In a dutch oven heat the oil and add the first 5 ingredients. Cook until bacon is starting to brown and vegetables are soft.
Add the chicken and brown on all sides.
Add the remainder of the ingredients and bring to a low boil , reduce heat to medium. Cover partly with a lid and cook for about an hour and half. The liquid should be reduced by at least half.
Remove bay leaves and serve

Wine Suggestion: Chardonnay

Cheers!

The Mexican Way

Another weekend, another snow storm.
It is a crazy winter this year, one day it feels like spring the next day we get a foot of snow.
I am envious of all who are going south for March Break.
I would love to go somewhere like Mexico or the Caribbean but it was not in the stars for us this year due to our schedule and budget.
So, like they say "when life hands you lemons, make lemonade!"
I took advantage of being snowed in yesterday to create a slow cooking dish that filled my house with the aroma of Mexican cuisine.
This is a variation of Beef Chili but with cubed pork instead of the ground beef. You can use boneless chops or a boneless blade or loin roast diced , the cheaper cuts work well here because of the long cooking time.
The addition of salsa, cumin and coriander give this stew a Mexican flair.
Serve over steamed brown rice.
So for those of you who can't get away, throw a Gipsy Kings CD on the stereo and get cooking and bring a bit of the sunny south to you!

Mexican Spicy Pork Stew

• ~olive oil
  
• 1 pound of cubed pork
  
• 1 each onion and green pepper diced
• 4 garlic cloves minced
• 2 dried hot chili peppers minced
• 2 tbsp of cumin
• 1 tbsp of oregano
• 1 tsp of coriander
  
• 1 can of black beans
• 1/2 a jar of salsa
• 1 can of tomato paste
• sea salt and pepper to taste
  

In a dutch oven heat the olive oil and add the onion and green pepper. Cook until softened.
Add the cubed pork and brown on all sides. Add remaining ingredients and bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours until pork is fork tender.
Serve over steamed hot brown rice.

Wine Suggestion: Gewürztraminer

Cheers!

Lighten Up!

At this time of year a lot of you may be giving up on your New Years weight loss resolutions. That is not hard to do in the middle of a cold dreary winter when all you want to do is eat carb rich hearty comfort foods and are perhaps fighting those nasty viruses going around.

I have previously mentioned how much I adore making pasta sauce.
There is a bit of a twist to this one. Here I given the traditional ground beef style a healthy makeover.
I have replaced beef with extra lean ground turkey which is much lower in fat and higher in protein and regular canned tomatoes with the salt free.
I also have added red chilies which boost the metabolism, lots of fresh garlic and oregano which all strengthen the immune system, anchovy fillets which contain Omega fatty acid rich fish oil and fresh tomatoes to add extra Lypocene.
Replace the white pasta with whole wheat for extra fibre and complex carbohydrates.

Finally pour a glass of heart healthy red wine and add a slice of whole grain high fibre baguette.

There you have it, great tasting comfort food that is good for you.

Healthy Pasta Sauce

• ~olive oil
• 1 pound of extra lean ground turkey
• 1 onion diced
• 1 red pepper diced
• 4 large cloves of garlic minced
• 1 can of unsalted tomatoes
• 2 tbsp each of basil and oregano
• 1 dried hot chili minced
• 5 anchovy fillets sliced
• handful of cherry tomatoes
• pepper and sea salt to taste
• whole wheat pasta of choice

In a large deep pan heat the olive oil and add the onion, garlic and red pepper. Cook until softened. Add the ground turkey and cook until brown.
Add remaining ingredients and bring to a low boil, reduce heat and simmer for 1 hour.
Meanwhile cook pasta according to package.
Ladle sauce over hot pasta and serve.

Wine Suggestion: Syrah

Cheers!

A Taste of Summer

Oh joy of winter...
Our barbecue is somewhere buried under a huge pile of snow on our patio.
What's one to do when a craving of grilled summer style steak hits?
Why I just pull out my cast iron stove top grill of course!

Cast iron is an excellent way to cook food. The iron transfers from the pan into the food which is better than getting it in supplement form. If you don't have an indoor grill you can use the barbecue or use an ordinary pan. The steaks could also be cooked under the broiler.

Portobello mushrooms are so meaty they can be used in place of the steak for a vegetarian meal. Rosemary is one of my favorite herbs as it so flavourful and is also very high in calcium and iron.
Either dried or fresh work well here.

This dish will have you feeling like you are sitting on a patio on a warm summer night somewhere in the Mediterranean.

Grilled Rosemary Steak with Marinated Portobello Mushrooms

• 4 eye of round steaks
• 4 very large Portobello mushrooms cleaned and sliced
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• 1/4 cup of Worcestershire sauce
• 2 tsp ground pepper
  
• 2 tbsp rosemary
  

Between two shallow glass dishes divide the olive oil, vinegar, wine, pepper and Worcestershire sauce. Add the rosemary to the one that will hold the steaks. Mix both well.
Place Mushrooms in one and Steaks in the other.
Coat well and marinate for 1 hour turning frequently.

Brush a large cast iron stove top grill and cast iron pan with olive oil and heat to medium.
Remove steaks from marinade and place on grill. Cook until desired. (For rare it should feel soft when pressed, firm for medium and very firm for well.)
Pour mushrooms with marinade into the frying pan and cooks until soft and marinade is reduced.


Wine Suggestion: Yellow Tail Shiraz

Cheers!

Super Fish

Fish is one of the "superfoods" and is one of the most nutritious form of protein you can neat.
It is full of Omega 3 fatty acids which is one of the hottest supplements right now.
Food manufacturers are adding it to just about everything like orange juice , bread, milk and yogurt.

In my ongoing effort to try new types of fish, I came across this one on sale this week.
It is called Steelhead Trout. It looks a lot like Salmon but with the richer flavour of Rainbow Trout.

I simply baked it in the oven and made a simple, spring like sauce to drizzle over top.
Serve small boiled potatoes and green beans along side.

How can something taste this delicious and yet be so good for you?




Steelhead Trout with a Lemon Butter Herb Sauce.

• 4 Steelhead Trout portions
• salt and pepper or lemon pepper (optional)
• lemon juice
  
• 1/4 cup of butter
• 1 tsp each of chives and basil
• 1/4 cup pf white wine
• 4 tbsp of lemon juice
• 2 tbsp of cream

Preheat oven to 350F
Spray a glass baking dish with oil and place fish fillets in skin side up. Drizzle lemon juice over top.
Place in the oven and cook until skin peels off easily in one piece.
Remove skin and discard.
Season with salt and pepper or lemon pepper if using.

Meanwhile in a small saucepan melt the butter add remaining ingredients and bring to a low boil.
Reduce heat to medium low and whisk until slightly thickened. Pour into a gravy boat and pass along side with the fish.

Wine Suggestion; Sauvingon Blanc

Cheers!

Comfort & Joy

I have to admit I am getting tired of winter and all that goes along with it.
The illnesses that have gone through our household, the freezing temperatures and dry winter air all has me yearning for spring.

I have been seeking refuge in my kitchen as hovering over a warm stove creating comfort food for my family chases away the winter blues for me.

This dish is comfort food at it's best. You can use any cut of chicken you wish, I used breasts here.

The sunny flavours of the Tuscany region all come together here with the tomatoes, olives and Italian herbs. You can serve this on its own with warm ciabatta bread or add herbed boiled potatoes and a spinach salad for a heartier meal.

Lets hope spring arrives really soon..meanwhile keep warm in the kitchen!


Chicken Tuscany

• ~olive oil
• 8 skinless bone in chicken pieces such as breasts, thighs or drumsticks.
• 3 cloves of garlic minced
• 1 each large carrot, celery rib and onion diced
• 1/2 cup of grape tomatoes
• 2 bay leaves
• 1 can of white kidney beans drained and rinsed
• 1 tbsp parsley
• 1/2 cup of pitted black olives (optional)
  
• 2 tbsp Italian herb seasoning
• 1 cup of white wine
  

In a large wide pan heat the oil and add the onion, celery and carrot.
Cook until softened.
Add the chicken and brown on all sides.
Add remaining ingredients and bring to a low boil then reduce heat, cover, and simmer for 30 to 40 minutes until chicken is no longer pink in the centre.
You can remove the cover for the last 10 minutes to thicken sauce if needed.

Wine Suggestion: Chianti

Cheers!

Long Lost Love

There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often?

It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.

This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!

I think once you make friends with your crock pot it will be a match made in heaven!


Italian Pork Loin In Tomato Sauce.

• 1 - 2 to 3 pound boneless pork loin
• 1 each green pepper and onion sliced
• 1 large can of plain tomato sauce
  
• 2 tbsp of red wine vinegar
• 2 tbsp Italian seasoning mix
• 3 minced garlic cloves
• 1 tsp each of fennel, basil and thyme
• 2 bay leaves
• salt and pepper to taste

Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.


Wine Suggestion: Merlot