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.

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.

Fattoush Salad

I just got a hold of the new "Jerusalum" cookbook from Yotam Ottolenghi and Sami Tamimi.  Let me tell you...It is beautifully written. The photography is stunning. I love everything about the cookbook.   It makes me hungry.

The first recipe that caught my eye was their Fattoush salad recipe.  Of course, given I always try to make things a little healthier, I did make some tweaks, specifically the requirement for full fat milk and yogurt.  But regardless, Fattoush chopped salad is always a healthier option to your American chopped salad.

Once you try this version. You will be hooked.

Makes:  4 side servings

Ingredients

1/2 cup Greek low fat yogurt
1/2 cup low fat milk
1 large stale naan (Indian flat bread), torn into bite sized pieces
2 large tomatoes, diced
1/2 cup red radishes, thinly sliced
2 mini cucumbers or Lebanese cucumbers, peeled and diced
1 spring onion, thinly sliced (white and green parts)
1 tbsp mint, chopped
1 tbsp parsley, chopped
2 garlic cloves, finely minced
Juice from 1/2 lemon
30 ml (1 oz) olive oil
1 tbsp white wine vinegar
1/2 tsp black pepper
1 tsp salt
1/2 tbsp sumac (somaq)*

Directions

1.  In advance, mix yogurt and milk in a bowl.  Whisk well and leave in fridge for at least three hours. This will create a home made type buttermilk which is less sour.
2.  Place the remaining ingredients in a large bowl and toss lightly.
3.  Drizzle 3/4 cup of the yogurt mixture into the salad and toss again.  Let sit for 10 minutes so the flavors combine.
4.  Spoon salad onto a serving bowl, drizzle remaining yogurt/milk mixture on salad and garnish with additional sprinkle of sumac.

* sumac is a deep red spice that has a lemony flavour.  It can be found at any middle eastern grocery.

Sweet Corn Salad with Mangoes, Broccoli, and Cilantro

Many of my creations in my kitchen come from simply looking in my fridge to see what I have yet to devour.   Yesterday , I noticed 3 yellow ears of sweet corn sitting on my middle shelf.  I also found that I had some broccoli rabe and a lonely little mango waiting to be gobbled.

Fast forward to the evening and there you have it....A delicious and healthy corn salad filled with savoury sweet corn, tropical mangoes, lightly steamed broccoli, and a kick of heat from a hot red pepper. Yummy!

Makes:  3-4 servings

Ingredients

3 ears of sweet corn, cooked (steamed)
1 cup of steamed broccoli rabe, chopped
1 medium sized mango, peeled and sliced
1 hot red pepper, deseeded and chopped
1/2 cup chopped cilantro
Lemon juice from 1/2 lemon
2 tablespoon olive oil
Salt and pepper to taste

Directions

1.  Take a chef's knife and cut kernels off the corn cob by placing the flat end portion of the cob at the end of a large bowl.
2.  Run the knife down the length of the ear of corn, close to the core of the base of the kernel using a sawing motion (as if you are slicing bread) until all that remains is the husk.  Repeat with the other 2 cobs of corn.
3.  In the same bowl, mix corn, broccoli rabe, mango, pepper, cilantro, lemon juice and olive oil.
4.  Season with salt and pepper to taste.

This can be served with just about anything...roasted chicken breast, steamed fish with lime, or wrapped in a whole wheat tortilla with a dollop of creamy greek yogurt...enjoy!

Cilantro, Mint and Honey Lamb Cutlets with Sweet Potato and Parsnip Puree

Since this Sunday, my husband, son and I have been celebrating Rosh Hashanah, which is the Jewish New Year.   During Rosh Hashanah, it is customary to eat apples dipped in honey as it stems from an old Jewish tradition of eating sweet foods in hopes for a sweet new year.

With that said, I decided to make lamb cutlets marinated with cilantro, mint, and honey to ring in the New Year.  This recipe was adapted from my favourite cookbook author and chef, Yotam Ottolenghi.  The marinade itself is sweet & spicy yet not too overpowering for the lamb. I served the lamb with a sweet potato and parsnip puree as well as a simple salad made with arugula (rocket).  I found the overall combination of the puree, rocket, and lamb to be very complementary.  The puree itself was also a great meal for my 8 month old son.

I definitely recommend all lamb lovers to try this recipe as an alternative to the traditional Sunday roast.

L'Shana Tova to all of my Jewish family and friends!

Lamb cutlets with Cilantro, mint, and honey

Makes:  4 servings (or 2 if you are a meat lover like my husband!)

Ingredients

1 kg (or 2 pounds) of lamb cutlets (or chops)- you can also french trim the lamb but not necessary
1/3 cup chopped flat leaf parsley
1/3 cup chopped mint
1/3 cup chopped coriander
4 garlic cloves, peeled
Fresh ginger, peeled and sliced & chopped (roughly 1 tablespoon)
3 red chillies, seeded
1/4 cup lemon juice
1/4 cup soy sauce
3 tablespoons honey
2 tablespoon vinegar
1/4 cup water

Directions

1.  Blend together all ingredients (except the lamb) in a food processor or a hand blender.
2.  Pour the marinade over the lamb and cover and refrigerate overnight.
3.  Once ready to cook, remove meat from the marinade.
4.  In a small saucepan, heat the leftover marinade and let simmer for 5-8 minutes.
5.  Using a griddle pan on medium high to high heat.  Spray pan with cooking spray and pan fry lamb about  3-5 minutes on each side depending on the thickness of your cutlets. (this will leave a nicely cooked pink center)
6.  Remove lamb cutlets from pan and serve with sauce (leftover marinade) on the side.

Sweet potato and parsnip puree

Makes:  4 servings

Ingredients

3 medium size sweet potatoes, trimmed, peeled and cut in half
2 parsnips, trimmed, peeled, and cut into 2 inch pieces
1 tablespoon brown sugar (optional)

Directions

1.  Place cut sweet potatoes and parsnips in large pot of water (roughly 4 cups).
2.  Bring the vegetables to boil, reduce heat and simmer partially covered until the vegetables are tender, 15 to 20 minutes.
3.  Drain well and blend in a bowl using a hand blender or food processor.
4.  Stir in brown sugar for added sweetness.

Cauliflower Puree with fried shallots, sage and truffle oil

My husband loves grilling filet steaks.  Often times, he asks that I make a potato dish to go as a side.  This time I decided to change it up given we are both watching our carb intake (which seems to be a huge portion of our diet lately).  Mashed or pureed cauliflower is a great substitute for mashed potatoes.  It's low in carbohydrates and high in nutrients.  (and makes a great vegetable dish for babies)

This version of Cauliflower puree incorporates sweet caramelised shallot, crispy and woody sage with a glorious aroma and flavor of truffles.  The combination is exquisite!

Makes:  4 servings

Ingredients

1 large head of cauliflower, cut into small florets
1 1/2 cups of shallots sliced very thin
1/2 cup fresh sage leaves sliced very thin
olive oil
1 teaspoon brown sugar
1/2 tablespoon truffle oil (or truffle olive oil)
salt
pepper

Directions

1.  Heat a large frying pan with olive oil.   Add shallot and brown sugar and stir occasionally.  Once the shallots start to turn brown and caramelise.   Remove from pan and set aside in a small bowl.
2.  Using the same frying pan and a little more olive oil, add sage leaves.  Fry leaves until they start to change darker in colour.  Salt and pepper to taste.  Remove from pan and set aside in another small bowl.
3.  Place cauliflower florets into large sauce pan with cold water (covering most of the florets).  Place sauce pan on high heat.  Bring the cauliflower to a boil.
4.  Turn down heat and let the cauliflower simmer until very tender, about 10-12 minutes.
5.  Remove from heat and place cauliflower in a bowl with about 1/2 cup of hot/boiling water from sauce pan.  Using a flood processor or hand blender, blend the cauliflower until it resembles mashed potatoes. Stir in truffle oil and salt to taste.
6.  Spoon cauliflower in a serving dish and top with fried shallots and sage leaves.