Whole Wheat Blueberry, Carrot, and Chia seed Breakfast Muffins

Makes:  18 muffins

Ingredients

2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
3/4 cup brown sugar
3/4 cup vegetable oil spread, softened (or applesauce)
4 medium size carrots, peeled and grated
1 cup fresh blueberries
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions

1.  Preheat oven to 200C degrees.
2.  Place whole wheat flour, all purpose flour, baking powder, and baking soda in a bowl.  Set aside.
3.  Beat 2 eggs in a large bowl.  Add brown sugar and vegetable oil spread (I use vitalite).  Mix further.
4.  Mix in grated carrots and blueberries, vanilla extract and cinnamon to the egg mixture.
5.  Gradually add flour mixture to large bowl with egg mixture using a large wooden spoon until a batter is formed.
6.  Spoon batter into lined muffin tin.  Bake for 15-20 minutes.
7.  Remove muffins from oven and let cool on wire rack.

Crockpot Vegan Chili

This is the easiest and hands down tastiest vegan chili you will ever try. If you prefer more heat, add chili peppers to the mix.


Makes: 10 servings

Ingredients

3 cups soy crumbles
2 cans chopped tomatoes
2 cans kidney beans
1 large onion, peeled and diced
2 green chili peppers
1 tbsp cumin
1 tbsp coriander powder
1 tbsp chili powder
1 teaspoon garlic powder
1 teaspoon cinnamon
3 tbsp tomato paste
2 vegetable boullion cubes
1 cup water
salt and pepper
fresh coriander (cilantro), chopped (optional)

Directions

1.  Mix everything in crockpot except the salt, pepper and cilantro.
2.  Cook on low for 6-8 hrs.
3.  Season with salt and pepper to taste.
4.  Serve topped with cilantro.

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.

Turkey and Courgette Burgers

This turkey burger recipe is outstanding. It is from the newest addition to my cookbook collection, Jerusalem by Yotam Ottolenghi and Sami Tamimi.  The middle eastern flavours are what makes it.  Plus these mini burgers are moist and not dry like others I have tried.

I served these burgers on a bed of couscous alongside a fattoush salad also from the Jerusalem cookbook.   These burgers would also make a fabulous starter for a dinner party or great addition for a summer meal on the grill.  Enjoy!

.
Makes 4-6 servings (about 16-18 burgers)

Ingredients

For turkey burger

1 pound minced turkey
1 large courgette, coarsely grated
1 spring onion, thinly sliced
1 medium egg
2 tbsp chopped mint
2 tbsp chopped cilantro (coriander)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
cooking spray

For sour cream & sumac sauce

100g light sour cream
150g low fat Greek yogurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp olive oil
1 tbsp sumac
salt and pepper to taste

1.  For the sauce, mix sour cream with the Greek yogurt.  Add the lemon zest, juice, garlic, oil and sumac.  Mix well.  Salt and pepper to taste. Set aside.
2.  Preheat oven to 220 degrees C (425 degrees F)
3.  In a large bowl, mix all of the turkey meatball ingredients (turkey to cayenne pepper).   Form small burger patties (about 15 patties).
4. Add cooking spray to a frying pan. Put on medium high heat.  Sear patties on both sides until golden brown, roughly 4 minutes.
5.  Transfer the burger patties onto a lined baking tray.  Leave to cook further in oven for 10 minutes.
6.  When ready to serve, place burgers on a serving platter with sauce on side or on top.

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.

Korean Chicken Lettuce Wraps with Gochujang Sauce

Being Korean,  I often crave traditional Korean food.    One dish I love  is ssam bap (Korean lettuce wraps).  My version uses chicken bulgogi (Korean style marinated chicken) wrapped in a lettuce leaf.  It is a spicier twist from the Chinese chicken lettuce wrap.

What I love about these wraps is that the chicken is not only savory, but also sweet and spicy.  In addition, the lettuce and red pepper sauce (gochujang) bring a crisp and fiery kick to the overall bold flavours.   Gochujang can be found at most oriental food grocery stores.

Makes: 4 servings

Chicken Bulgogi

Ingredients

1 yellow onion, thinly sliced
2 tsp minced ginger
2 garlic cloves, finely chopped
2 spring onions, chopped
1 tablespoon gochujang (korean red pepper paste)
1 tablespoon brown sugar (or honey)
3/4 cup low sodium soy sauce
2 tablespoon sesame oil
1/4 cup water
1 teaspoon toasted sesame seeds
4 chicken breasts

Gochujang Sauce

Ingredients

3 tablespoon gochujang (korean red pepper paste)
1 tablespoon sesame oil
2 tablespoon rice wine vinegar (or white vinegar)
1 tablespoon water

Head of romaine lettuce
Brown or white sushi grade rice

Directions

1.  Place chicken breasts in freezer for 1 hour or until partially frozen.  Thinly slice chicken breasts.
2.  In a large bowl combine sliced onion, ginger, garlic, spring onion, gochujang paste, brown sugar, soy sauce, sesame oil, water, and sesame seeds.   Add sliced chicken breast with marinade in bowl.
3.  Cover and refrigerate for at least 1 hr.
4.  Meanwhile, mix gochujang, sesame oil, rice vinegar and water in a small bowl for gochujang sauce. Set sauce aside.
5.  Rinse and air dry lettuce leaves
6.  Cook rice according to directions on package
7.  Heat a large frying pan or wok at high heat.  Add marinated chicken.  Fry until cooked through, roughly 15-20 minutes.
8.  Serve by placing a few slices of chicken bulgogi in lettuce leaf with some rice, veggies (sliced carrots, cucumbers..etc), and gochujang sauce.

Yummy Baby Fish and Chips with Minted Peas

 

Nothing is more British than fish and chips. This baby version is so smooth and creamy.  You can use salmon, cod or plaice depending on what your baby prefers.   I chose salmon.   Either way, your little one will love the way it tastes.  Plus it is super easy to make!

Makes 8 baby servings (2 oz each)

Ingredients

1 fish fillet, 4oz (salmon or cod), steamed & flaked

1/2 cup frozen peas, steamed

1 large potato, boiled and mashed

1 tsp chopped mint leaves

1 cup of hot water or milk

knob of unsalted butter (optional)

Directions

1.  Place fish, peas, mint and mashed potatoes into a large bowl.

2.  Mix ingredients together with large spoon.

3.  If using a food processor, blend all ingredients except water/milk and butter.  Or alternatively, blend all ingredients except water/milk and butter in a large bowl with a hand blender.

4.  Slowly add in hot water or milk and blend further until you reach a desired consistency.  

5.  Stir in butter (optional) and serve warm.

6.  Freeze remaining in baby storage pots.  (last up to 4 weeks in freezer)

Yummy Baby Beef, Vegetables, and Pasta

My son loves his solids, which is great as sometimes babies can be picky eaters.  Plum and Ella's Kitchen are his favourite baby food brands on the market.  I do continue to buy these store brands however, I also love to cook him meals at home.  

Now that he is getting older, I am slowly venturing off to more stage 2 type of meals.  He still loves his fruit and veggie purees, but more texture is what he craves (as he is constantly grabbing for what is on my plate!).  This beef, vegetable, and pasta dish is very simple and fairly quick to make and also very tasty. (I admit, I took a couple of generous bites and I enjoyed it) 

The baby pasta is from Heinz and has no added salt or sugar.  The overall dish incorporates meat and veggies, both important for your growing little bunny, plus allows your little one to explore other textures and flavours that they normally would not have with stage 1 purees.    

Makes: 10 baby servings- 50 ml (roughly 2 oz) 

Ingredients

250 grams (1/2 pound) of lean ground beef

1 cup frozen mixed vegetables (corn, peas, carrots, green beans)

1 garlic clove, chopped

1 cup tomato passata (low sodium or no salt version)

1 sprig fresh thyme or 1/2 teaspoon of dried thyme

2 tablespoon hot water

5 tablespoon uncooked baby pasta 

Apple puree* (optional)

Directions

1. Cook baby pasta according to directions on the bag. 

2. Spray large frying pan with cooking spray.  Put pan on medium to medium high heat.

3. Brown meat in pan.  Add chopped garlic & thyme.  Fry for another 2 to 3 minutes.

4. Add frozen mixed vegetables to pan.  Stir and cook for an additional 3-5 minutes.

5. Once vegetables are cooked through, stir in tomato passata.

6.  Allow beef, vegetables, and tomato sauce mixture to simmer through for additional 10-15 min on low heat.

7.  Puree beef & vegetable mixture with 2 tablespoon of hot water in food processor.  (you can also use a hand blender)

8.  Stir in pasta.

9.  Serve to your beautiful & hungry baby and freeze the rest. (last up to 4 weeks)

*For younger babies, you can also stir in a couple tablespoons of apple puree to provide a smoother consistency.

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!

Meringue nests with raspberries, greek yoghurt, and honey

Since moving to London from Chicago 4 years ago, we found that Brits really know how to grow some sweet and juicy raspberries.  My husband literally eats a pint of raspberries per day.  I'm not kidding you!

I have to admit, it was my husband who came across this recipe as we were folding laundry.  The TV was blaring and Jamie Oliver's 30 minute meals was on.  As soon as Jamie started making this dessert, my husband's eyes were mesmerised.  The flash of the vibrant and plump red raspberries being folded into creamy greek yogurt made my husband swoon.  We literally went to our local grocery as soon as the show was over.


Makes: 4 servings

Ingredients

2/3 cups raspberries
1 tbsp honey, plus a little extra
4 tbsp fat free or low fat greek yogurt
4 individual meringue nests
4 teaspoon lemon curd
Mint leaves

Directions

1.   Put half of the berries in a medium size bowl with 1 tablespoon of honey.  Mash lightly until soft.
2.  Add greek yogurt and gently swirl.
3.  Put the meringue nests on a serving board.  Place 1 teaspoon of lemon curd in each centre.
4.  Dollop a spoonful of your berry mixture over each meringue nest.
5.  Top with a few sliced raspberries, drizzle of honey and few small mint leaves.

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.

Yummy Baby Risotto with Sweet Potatoes and Apples

My son is now 8 months old and loves food as much as I do.  He is at the stage where he enjoys more textures as well as exploring new flavours.  After his caretaker at his nursery informed me of his love of risotto, I decided to try and create a baby risotto that he would enjoy at home.

This risotto is made dairy and salt free but is absolutely creamy and delicious.  The sweet potatoes and apples bring both a sweet and savoury aspect to the risotto.  I hope you and your baby find it as yummy as we do!

Makes:  2-3 baby servings

Ingredients

2 oz of risotto
1 cube of salt free vegetable bouillon
1/2 small sweet potato, peeled and finely chopped
1/2 small apple, peeled and finely chopped
1 sprig of fresh rosemary, chopped
1 small garlic clove, finely chopped
1 tablespoon olive oil
1 1/2 cup of hot water
pinch of salt (optional)
pinch of parmesan (optional)

Directions

1.  Lightly fry the sweet potatoes, apples, and garlic cloves in olive oil on medium high heat.
2.  Add rice & rosemary and cook for 4 minutes, stirring continuously.
3.  Meanwhile bring 2 cups of water to a boil and add vegetable bouillon, this will create a vegetable broth for the risotto.
4.  Reduce to medium heat and add one ladle of vegetable broth to pan with risotto, stirring ocassionally until the broth is absorbed by the rice, adding additional ladles of broth until all liquid is absorbed and rice is tender (about 20 minutes). You may add additional water if necessary.
5.  Remove the risotto from heat and place in mixing bowl.  Allow to cool for 2 minutes.
6.  Using a hand blender, blend the risotto until you reach a desired consistency.
7.  Add a pinch of salt and parmesan to taste (optional), mix thoroughly and serve.

Grilled Salmon with Roasted Red Pepper and Hazelnut Salsa

I am a huge salmon lover. I eat this delicious pink fish at least twice per week.  Salmon is such a versatile fish that can be made in many different ways...smoked, broiled, poached, baked, fried...the list goes on.  In addition, salmon is a super food, rich in omega 3 fatty acid and protein.

I came across Ottolenghi's Salmon with Red Pepper Salsa this summer. Boy was I happy, I've since made the beautiful red & smoky salsa a handful more times.  It is quick, healthy, and goes with just about anything. (I have even served the salsa over crusty brown bread with smoked salmon & avocado).  Enjoy!

Makes:  4 Servings

Ingredients

2 large red peppers with seeds removed
2 tablespoon of chopped, roasted hazelnuts
Small bunch of chives, finely chopped
1 garlic clove
Juice and zest of one lemon
2 tablespoon of white wine vinegar
4 salmon fillets
Olive oil
Salt and pepper

You can make salsa the day before (which I suggest to let the flavours infuse together).  

Directions

1.  Turn the gas stove to medium-high or high heat.  Place the large seeded red peppers over  the burner on your stove. Using tongs, rotate your peppers on the burner until most of the peppers' skin blacken.  (don't worry, the actual flesh will be nice and red with a lovely smoky flavour).  If you do not have a gas stove, the broiler function of your oven can also be used. Be sure to turn over your peppers occasionally to ensure the whole pepper gets fully blackened.
2.  Once both peppers are blackened, place the peppers in a glass or stainless steel bowl. Cover with plastic wrap and let sit for 10 minutes.
3.  Meanwhile, chop your garlic and chives.. as well as zest and juice your lemon.
4.  Once the peppers have cooled, rub the blackened skin off under cold running water.  Then pat the peppers dry with a paper towel and finely chop.
5.  If you have not purchased roasted and chopped hazelnuts, you can roast whole hazelnuts (roughly 15 nuts) on a large dry skillet.   When cool, rub the nuts' skin with your hands and crush with a mortar.
6.  Place the chopped peppers, along with chives, lemon juice,lemon zest, garlic, and hazelnuts in a bowl. Mix thoroughly then add olive oil (I would use your own discretion on how much, but I try to pour no more than a 3 tablespoons full) as well as salt and pepper to taste.
7.  Leave bowl to sit then grill your salmon (or bake if you prefer) with a small drizzle of olive oil and salt and pepper.
8.  Serve the salmon fillets on a large platter and spoon salsa over the salmon.

Enjoy with steamed asparagus or a nice green salad and basmati rice.

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.

Vegetarian Bolognese (Ragu) Sauce

We do love our meat sauces in this household, but ground meat sauces often equal high in fat & calories.  I created a perfect vegetarian bolognese that will satisfy even the pickiest of carnivores.   Serve with your favourite pasta and italian wine (we chose a lovely brunello) for a great weekend dinner with the family.

Makes:  8 servings

Vegetarian Bolognese Sauce

Ingredients

1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1 1/2 cups (roughly 300 grams) of soy crumbles or meat alternative (I use Quorn mince)
1/4 cup of red wine
1 cup tomato passata
2 vegetable stock cubes in 2 cups of boiling water
1 bay leaves
1 teaspoon smoked paprika
Extra virgin olive oil
2 tablespoon of finely chopped fresh basil
Parmesan, grated (Optional)

2 pounds of your favourite dried whole wheat pasta

Directions

1.  Put a large pan on medium heat.  Add 1 tablespoon olive oil.  Then add red onion, carrot, and celery.  Stir together and sweat for roughly 10 minutes with lid on.
2.  Next add your soy crumbles or Quorn to the pan.  Stir occasionally for 5 minutes.
3. Add red wine and keep stirring until the alcohol burns off (leaving a lovely wine flavour).
4.  Add the tomato passata and stir into the sauce, then add vegetable stock/boiling water mixture, smoked paprika and bay leaves.
5. Put on lid and let simmer for at least 3 hours.
6.  When ready to serve. Mix the pasta, sauce, and chopped basil.  Finish with grated parmesan (Optional).

Vegetable Paella

I absolutely adore Yotam Ottolenghi.  His recipes are so vibrant and delicious.  This version of paella comes from his cookbook Plenty.  I made this several times for friends and it never disappoints.  Pair the dish with a lovely grilled salmon (for your non veggie friends). The flavours literally dance in your mouth.

Makes:  4 side servings or 2 very generous main servings

Ingredients

3 tablespoon olive oil
1/2 Spanish onion, finely chopped
1/2 green, red, and yellow pepper, deseeded and cut into strips
1/2 fennel bulb, cut into strips
2 garlic cloves, peeled and crushed
2 bay leaves
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
3/4 cup of paella rice
1/3 cup of sherry
1 teaspoon saffron strands
2 cups boiling vegetable stock
12 mini plum tomatoes (or cherry tomatoes)
5 small artichokes, quartered
1/4 cup of podded and skinned broad beans
10 pitted olives (I use green but kalamata will also work)
2 tablespoon parsley, roughly chopped
salt for taste
4 lemon wedges, to serve

Directions

1.  Heat oil in paella or large shallow frying pan, then gently fry onions. Roughly 5 minutes.  Add pepper and fennel, and fry over medium heat until both are soft and golden.
2.  Add garlic, let cook for a minute, then add the bay leaves and spices. Stir and add rice and cook two minutes further.
3. Add sherry and saffron, boil down for a minute, then add the stock and a pinch of salt.
4.  Reduce the heat as low as it will go and leave to simmer for 20 minutes (or until most of the liquid has been absorbed).  DO NOT STIR.
5.  Remove pan from the heat.  Taste and add salt if needed.
6.  Scatter the tomatoes, artichokes, and broad beans over the rice, cover the pan tightly with aluminium foil and leave to rest for 10 minutes.
7.  Remove foil and scatter the olives on top, sprinkle with parsley and serve with lemon wedges.

Spicy Faux "Fried" Chicken served on a bed of Peach & Arugula Salad with Basil dressing

Not only is this "fried" chicken crispy and light. The tobasco brings a great kick.  Serve the chicken on a bed of arugula and juicy peaches....you have a delicious & healthy dinner even your kids will love!

Makes:  4 servings

For "fried" chicken

Ingredients

Nonstick cooking spray

1/2 cup apricot preserves

2 tablespoon mustard (spicy or dijon)

2 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon tobasco sauce

2 cup of crushed cornflakes

1 teaspoon dried thyme

4 boneless and skinless chicken breasts

salt and pepper to taste

Directions

1.  Preheat oven to 350 degrees.  Lightly coat a small baking dish with cooking spray.

2.  To make glaze:  Whisk together apricot preserves, mustard, worcestershire sauce, garlic powder, and tobasco sauce in a small bowl.

3.  Mix together cornflakes, salt, thyme, and black pepper on a piece of waxed paper.

4.  Brush chicken breasts with apricot glaze and coat with cornflake mixture. 

5.  Arrange chicken in a single layer on baking dish.

6.  Bake chicken for 35 minutes.

For Peach and Arugula Salad with Basil dressing

Ingredients

3 cups of arugula leaves (rocket)

3 fresh peaches cut into 1/2 inch wedges

2 tablespoon chopped walnuts

3 tablespoon olive oil

2 tablespoon white wine vinegar

1 cup fresh basil

salt to taste

Directions

1.  In a large bowl, toss together peaches, arugula, and nuts.

2.  Put oil, vinegar, basil, and salt in blender or food processor.  Combine until smooth.

3.  Divide peach salad among 4 serving plates and drizzle with basil oil dressing.

"Fried" chicken recipe was adapted from Fitness Magazine.  Peach and Arugula salad adapted from Womens' Health Magazine.