Whole Wheat Gnocchi

This whole wheat gnocchi recipe is so simple.  The whole wheat flour brings a hearty texture and the taste is almost nutty.  In addition, I added a few tablespoon of tomato paste to give it some color .  I served my gnocchi with sautéed cherry tomatoes, chestnut mushrooms, basil, and a teaspoon of black truffle salsa (as well as a simple roasted salmon). However, serve it with your favorite sauce for a wonderful fall dish that is both rich in fiber and flavor!





Makes:  4 servings

Ingredients

1 pound potatoes (roughly 3 potatoes)
1 egg
1 cup whole wheat flour
1/2 cup all purpose flour
salt
3 tbsp tomato paste (optional)

Directions

1.   Bring a large pot of water to a boil.  Add potatoes with skin on.  Cook for about 45 min until cooked through.
2.   Drain potatoes in sink and peel the skin off using a spoon and a hand towel.
3.   Mash the potatoes in a large bowl using a potato masher. Mash until smooth. Add a pinch of salt.
4.   Add egg and mix thoroughly into the mashed potatoes.
5.   Slowly add in whole wheat flour.  Mix well.
6.   Add white flour and mix further to form a dough.  (you may need additional white flour)
7.   Optional:  add tomato puree to dough to add color
7.   Dust a work surface with flour.  Roll out dough into 3 balls.
8.   Create long sausage shapes with your 3 individual dough balls.
9.   Take a knife and cut dough into small even squares.
10.  Place finished gnocchi onto a flour dusted tray.
11.  When ready to cook, place gnocchi in boiling water and cook for 2 minutes.
12.  Serve immediately with your favorite sauce or saute with your favorite vegetables.

Turkey Chorizo Burger

Makes:  4 servings

Ingredients

500g (l lb) ground turkey
1 green pepper
4 whole wheat burger buns
2 garlic cloves, minced
1 tbsp smoked paprika
1/2 tsp cumin
1 tsp chili powder
1 tsp coriander powder
1 tsp dried oregano
1/2 tsp salt
3 tbsp red wine vinegar
cooking spray or 1 tbsp olive oil

Directions

1.  Combine ground turkey, garlic and spices (paprika, cumin, chili powder, coriander, oregano, and salt)  in a large bowl.  Mix well using clean hands.
2.  Add red wine vinegar and mix further with hands.
3.  Create 4 patties, roughly 140g each
4.  Place patties in refrigerator. Letting the flavors marinate for at least 2 hrs.
5.  Meanwhile, roast green pepper by placing the pepper on a gas burner at high heat.  Making sure to turn regularly until most of the skin is blackened.
6. Once all the skin is blackened, place the pepper in a bowl and cover in saran wrap for 20 minutes. This will allow the steam from the heat to continue cooking the pepper and help remove the blackened skin.
7.  After 20 minutes, place the pepper under cold running water and rinse away the blackened skin. De-seed the pepper and rinse further, removing all seeds.  Cut into 4 large slices and set aside.
8.  When ready to cook, remove turkey patties from refrigerator and heat a large pan or grill pan.
9.  Spray the pan with cooking spray (or use 1 tbsp olive oil) and place patties on pan.  Cook patties at least 5-6 minutes on each side.
10.  To serve, place a burger on each bun and top with green pepper.

Pan Seared Filet with Kale and Spinach Saute

There is nothing my husband loves more than a good filet.  Filet or beef tenderloins are the most tender cut of beef and tend to have the least amount of fat.  The best way in my opinion to cook a filet is pan seared.  If you don't have a grill pan, then a stainless steel pan will also work.  The key to searing a steak is making sure the pan is nice and hot!

The mildly crunchy and earthy kale and spinach sauté pairs extremely well with the tender and buttery smooth filet.  Serve the steak and greens ensemble with a simple baked sweet potato or just as is.  It is so easy to make and is oh so wonderful to eat!


Makes:  4 servings

Ingredients

4 Filet Beef, 6 oz each
2 cups kale, washed
2 cups spinach, washed
3 tbsp olive oil
1 garlic clove, chopped
1 tablespoon water
salt and cracked pepper

Directions

1.  Make sure filet have been sitting out of the fridge for 20-30 minutes
2.  Sprinkle filets with salt and cracked pepper
3.  Heat a grill pan at medium heat.  Add 2 tablespoon of olive oil.
4.  Add filet steaks and let cook for about 3-4 minutes on each side, depending on how you prefer your steaks cooked and thickness of steaks. (I normally sear/cook steaks at 4 minutes on each side for medium).  Let stand for 4-5 minutes when done.
5.  Meanwhile heat a pan with remaining olive oil.  Add garlic.
6.  Gently fry garlic for 1-2 minutes.
7.  Add kale, spinach and water.   Cook through until lightly wilted and vibrant in color.. about 3-5 minutes.
8.  Salt and pepper to taste.
9.  Serve immediately with your filet.

The Ultimate Vegetarian Breakfast

Ok, this is not a 100% vegetarian.  Eggs are part of the dish. However, you can always omit the egg. Regardless, I've made this countless number of times.  It is one of my favorite ways to eat poached eggs and is always a hit with house guests.

Makes: 2 servings

Ingredients

4 eggs

2 white or wheat english muffins

4 tsp hummus 

4 cups fresh spinach leaves

4 portobello mushroom caps

1/4 cup marinated sundried tomatoes (or 4 tsp sundried tomato paste)

2 tbsp olive oil
salt and pepper

1.   In a large frying pan, heat olive oil at medium heat.

2.   Add portobello mushrooms.  Cook 3 minutes on each side or until golden and cooked through.

3.   Place cooked mushrooms on a plate and cover to keep warm.

4.   In same pan, add spinach and saute till leaves are wilted.  This should take no more than 2 minutes. Add salt and pepper to taste.

5.   Place cooked spinach on a plate and cover to keep warm.

6.   At the same time, poach eggs using an egg poacher or heat a pan of water (should be enough to cover eggs) until you see bubbles rise.  Carefully add eggs to simmering water.  Let cook for 1 minute.

8.   After 1 minute, remove pan from heat. Let eggs continue to cook in heated water for 10 minutes.

9.   Halve and toast english muffins.

10.  Place 2 toasted muffin halves on each plate.  First spread 1 tsp hummus on each muffin.

11.  Then top each muffin half with sauteed spinach followed by sundried tomatoes and finally a portobello mushroom cap, top side down.

12.  Finally remove eggs from pan using a slotted spoon and place a poached egg on top of the mushroom cap.

13.  Enjoy!

Yummy Baby Mango, Mint, and Quinoa

Quinoa is a wonderful addition to anyone's pantry.   It is a great alternative to couscous or rice, with its high fiber and protein content.  Plus it is filling and delicious.   I've added these tiny little seeds (which many think is a grain) to fresh pureed mango and mint.  The result is a yummy and very nutritious little sweet snack or dessert for your baby.  Also try adding a dollop of plain greek yoghurt for an extra special treat!

Makes: approximately 9 servings, 50ml each

Ingredients

1 large mango, peeled and chopped
1 tsp fresh mint, chopped
1/2 lemon
1/4 cup cooked quinoa

Directions

1.  Blend chopped mango and mint in a food processor or with a blender until you reach a desired consistency.
2.  Stir in juice from half a lemon and quinoa.
3.  Serve to your little one and freeze the remainder in storage pots.

Whole Wheat Pumpkin Muffins with Low Fat Cream Cheese Glaze

The whole wheat flour gives a boost of fiber to these delicious and moist muffins. In lieu of the sunflower oil spread, you can also use milk and applesauce. A perfect fall treat for your family without all of the guilt.

Makes:  12 muffins

Ingredients

For muffins

1 cup all purpose flour
3/4 cup whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon ground cloves
2 teaspoon baking powder
1 teaspoon baking soda
3 tablespoon brown sugar
pinch of salt
1 egg
1/2 cup sunflower oil spread, I use Vitalite (a UK brand), soften to room temperature
3/4 can of pumpkin puree (I use Libby's)

For glaze

1/2 cup light cream cheese, softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 tablespoon milk

Directions

1. Preheat oven to 190 C (375 F).  Mix flour, cinnamon, nutmeg, cloves, baking powder, baking soda, sugar, and a pinch of salt in a large mixing bowl.
2.  In a small bowl, mix egg, sunflower oil spread, and pumpkin puree until smooth.
3.  Pour pumpkin mixture to flour mixture.  Mix well until you reach a batter that is somewhat similar to cooked porridge.
4.  Line muffin tray with cupcake liners or spray cooking spray into muffin cups to avoid sticking.
5.  Fill each muffin cup with batter. About 2/3 full.
6.  Bake muffin in oven for 18 minutes or until a wooden toothpick comes clean when inserted.
7.  Let cool on a baking tray.
8.  Meanwhile to make glaze, whisk cream cheese, confectioners sugar, vanilla extract and milk until smooth and lumps have disappeared.
9.  Remove muffins from tray and place on them on greaseproof paper.
10. Using a small spoon, drizzle glaze over the muffins.
11. Enjoy!

Cheese-Free Aubergine and Courgette Quiche

I love vegetable quiche, but I hate large amounts of cheese in my quiche.  I created this eggplant and courgette quiche, cheese-free.  It is just as delicious however, less in fat and calories (and loaded with yummy vegetables).  Try it for a weekend lunch or a light dinner.

Makes: 8 servings (23cm/9 inch quiche tin)

Ingredients

Light ready made pastry crust  (I use Jus Rol light shortcrust pastry)
300g eggplant (aubergine), sliced (I used baby eggplants)
1 medium sized courgette, sliced into matchstick size
6 baby leeks, white and partly green parts, chopped
2 cloves garlic, finely chopped
1/3 cup chopped sun dried tomatoes
2 tbsp chopped basil, fresh
4 eggs, lightly beaten
1 3/4  cup low fat milk
1 tbsp olive oil
salt
pepper

Directions

1.  Preheat oven to 200 C (400 F).
2.  Roll out ready made pastry crust.   Line a 23cm quiche tin with pastry crust.
3.  Partially cook ready made pastry crust by covering the prepared quiche tin with foil and layering un cooked rice or beans over foil (as a weight)
4.  Bake pastry crust in oven for 10 minutes.  Remove foil (and bean or rice) and bake further for 5 minutes, until lightly golden brown.
5.  Remove from oven and set pastry crust to the side.
6.  Meanwhile, using a large frying pan.  Heat olive oil and add garlic and baby leeks.  Saute for 3 minutes at medium heat.
7.  Add eggplants and courgette.  Saute further until vegetables are cooked through and somewhat soft.  Season with salt and pepper and add sundried tomatoes.
8.  In a medium size bowl, whisk eggs, milk, and basil.
9.  Pour vegetable mixture onto prepared pastry crust.
10.  Pour egg mixture over the vegetable mixture.
11.  Bake quiche in oven for 40 minutes (or until puffed and brown).
12.  Take quiche out of the oven and let sit for 10 minutes before serving.

Herbed Fish Cakes with Yogurt Tartare Sauce

Growing up in Baltimore, Maryland-USA (home of the Maryland crab cake), I ate my fair share of seafood dishes.  With that said, I love seafood cakes (fish, crab, shrimp..whatever!)  This is a great alternative (but no replacement) to my beloved Maryland crab cakes.  These fish cakes are packed with flavor and the tartare sauce brings an added kick from the spicy horseradish sauce.

Makes:  2 main servings or 4 starters

Ingredients

For Fish Cakes

350g haddock (or any firm white fish), finely chopped
1 tablespoon capers, chopped
1/4 cup basil, chopped
1/3 cup coriander, chopped
1/2 tsp dried dill
1/2 tsp cumin
5 baby leeks, white and light green party finely chopped
1/3 cup breadcrumbs
1 tsp salt
1 tsp pepper
1 egg, lightly beaten
1 tbsp olive oil

For Tartare Sauce

1/2 cup low fat greek yogurt
2 teaspoon dijon mustard
1 teaspoon horseradish sauce
1 teaspoon parsley, finely chopped

Directions

1.  Create tartare sauce by combining, yogurt, dijon mustard, horseradish, and parsley in a small bowl.       Set aside in refrigerator.
2.  In a large bowl, combine fish, capers, basil, coriander, dill, cumin, leeks, and breadcrumbs.
3.  Add beaten egg and salt and pepper.  Mix ingredients further.
4.  Using your hands, create fish cake patties, about 60g each.  (make about 8 fish cakes)
5.  Place patties on a serving dish, wrap with plastic wrap and refrigerate for at least 30 min (this will allow the fish cakes ingredients to set).
6.  Once ready to cook, heat oven to 200 C (400 F).
7.  Heat large frying pan and add olive oil.
8.  Lightly fry fish cakes until golden brown on each side (roughly 3 min on each side)
9.  Place fish cakes on a baking sheet (lined with greaseproof paper)
10. Bake fish cakes for 10 minutes.
11.  Serve fish cakes on a serving platter or individual plates with tartare sauce on the side.

Yummy Baby Pureed Carrots and Apples with Bulgar Wheat

I love bulgar wheat. It tastes great in salads like tabbouleh and is high in fiber and protein.  So why not let your baby enjoy the benefits of eating bulgar as well!  This recipe is a great combination of vegetable and grains.  The apples bring a little sweetness to the dish.  Plus adding cinnamon is a great way to introduce new and interesting spices.

My son ate this up like it was thanksgiving!  Enjoy!

Makes:  9 baby servings (50 ml or roughly 2 oz servings)

Ingredients

3 medium sized carrots, peeled and sliced in half
2 red apples, peeled, cored, and sliced in quarters
1/4 cup cooked bulgar wheat
1 teaspoon ground cinnamon

Directions

1.  Place raw carrots in medium sized pot and cover in cold water.  Cover pot with lid.
2.  Place pot on medium-high heat bringing carrots to a boil.
3.  Add sliced apples to the pot of carrots, lower heat and cook further until both carrots and apples are cooked through and soft, roughly 15 minutes.
4.  Place cooked carrots & apples in food processor and blend OR place vegetables in a mixing bowl and blend using a hand blender. If necessary, add a couple of tablespoon of cooking water from the pot to your mixture to give a smoother consistency.
5.  Mix in cinnamon.
6.  Add bulgar wheat and stir.
7.  Serve immediately to your little one and freeze the rest in baby storage pots.