Roasted Potatoes & Olives

ROASTED POTATOES & OLIVES I picture enjoying this full flavoured dish with some crusty bread while lounging on a deck with a nice bottle of Vino (red or white – no snobs in mi casa!).  I smacks my lips in anticipation!  This is “Rustic Cuisine 101″, and as easy as it is delish – give [...]

Roasted Potatoes & Olives Roasted Potatoes & Olives

Chili Rice & Beans

You know what says “YES” to me after a long day at work?  “ONE POT MEAL”, that’s what!  I love to cook, I love to experiment, play with my food, try new things, plan elaborate courses, execute a lovely dinner party, but after a whole day of all the OTHER stuff in my life, sometimes [...]

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Potato “Cheese” Perogies with Garlic Dill Dipping Sauce

These darling little polish fried dumplings and are just so delish!  Although they’ll never (in this form, let alone the traditional recipe) be seen in a healthy cooking or low fat cook book, they’re a nice occasional treat.  Because of their time consuming prep nature, get a few more hands (and perhaps a bottle of [...]

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Glazed Orange Blueberry Biscuits

Sigh…if only every morning could start with one of these!  It’s ironic that to tell you what you’re getting (a delicious baked goodie), it’s necessary to tell you what you’re not getting (almost zero fat and no refined sugars).  There’s also the antioxidant benefit of Mr. Blueberry (a frequent house guest).  Not overly sweet, which [...]

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Whole Grain Pizza

What says “lets have a party” like Pizza?  My daughter and I made the pizzas in the pics below, and that’s often the way it goes:  everybody gets their hands in there!  This recipe works great for individual pizzas, big party pizzas, calzones and it freezes (raw) quite nicely…buon appetito! Individual Vegan Pizza (clockwise from [...]

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KICK ASS WILD RICE SALAD

Posted by admin on March 23rd, 2012
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I call this “Kick Ass”, because that’s what it does:  kicks your arse into a place of health and happiness!  Take a look at these:  Wild Rice: high fibre, protein, low acid.  Walnuts:  Omega three’s, protein, antioxidant.  Parsley:  freshens the breath (really!), chlorophyll (aka blood cleanser).  A multitude of fresh, colourful veggies (and all of their assorted nutrients), no added oils, a little sea salt and lemon for flavour.  The only thing that takes time is cooking the rice, and that’s a “set it and forget it” kind of thing anyway!  I purposely did not include garlic or onion, as I didn’t want any one big flavour to overpower this dish.  If you really feel the need, go ahead.  I won’t judge.  Much.  This is a big batch, great for pot-lucks, or to keep in your fridge for the fam to grab for a quick fueled, full flavoured snack or meal.  Enjoy!

  Yield:  6 servings

 

1 cup wild rice, cooked in 4 cups cold water and cooled

1 cup fresh parsley, roughly chopped (about 1/2 bunch)

1 cup cherry or grape tomatoes, cut in half

1/2 red (or other) sweet pepper, diced

1 medium carrot, peeled and grated

3/4 cup diced english cucumber (about 1/3 cuke)

3/4 cup walnut pieces, roughly chopped

juice of 2 fresh lemons

1 tsp sea salt

large grind of black pepper

 

  1. It will take about 45 – 60 minutes to cook your rice.  Just keep an eye on it and once done, allow to cool to room temperature.
  2. Toss remaining ingredients into a glass bowl and eat!  Yes, it’s better if you let the flavours  blend, but it is pretty dang tasty right away – and I normally can’t wait for “blending” anyway…

Roasted Potatoes & Olives

Posted by admin on March 21st, 2012
Roasted Potatoes & Olives

ROASTED POTATOES & OLIVES

I picture enjoying this full flavoured dish with some crusty bread while lounging on a deck with a nice bottle of Vino (red or white – no snobs in mi casa!).  I smacks my lips in anticipation!  This is “Rustic Cuisine 101″, and as easy as it is delish – give it a try and I guarantee it will find permanent residence in your appetizer arsenal!

Yield:  6-8 appetizer-y portions

1 lb baby or new potatoes (the smaller the better), washed, skin on

1 1/2 cups olives of your choice (I went with my favorite for this dish:  sun dried moroccan olives, but a mix would be great, too)

1/2 cup sun dried tomatoes, slivered

4-5 large cloves of garlic, peeled and slivered (about 6-8 pc per clove is best)

1/2 cup olive oil

3 tbsp vegan Worcestershire Sauce (I used “The Wizards” brand – gluten free, too!)

1 tsp red chile flakes (more if you like it spicy!)

1 tsp good course sea salt

1/2 bunch parsley, washed and chopped

 

Preheat oven to 400f.

  1. Place potatoes in slightly salted water and bring to a boil.  Cook until taters are fork tender, drain and allow to cool for 5 minutes.
  2. When cool enough to handle, cut potatoes in half and place in a medium sized bowl.  Add remaining ingredients and gently toss.
  3. Place in a baking or roasting dish, large enough so that everything fits in one layer.
  4. Roast for 15 minutes covered, then remove cover and roast for an additional 10 minutes.
  5. Remove dish from oven and toss in chopped parsley.
  6. This dish absolutely SINGS at room temperature, with some crusty italian bread to soak up all that oily, roasty goodness.  And (of course):  don’t forget the wine!

My Afro Leb-Asian Feast

Posted by admin on August 15th, 2011

Pictured from middle, top, then clockwise:  Red Lentil Dahl, Warm Lavash, Spiced Potatoes & Kale, Tabouleh, Sweet & Sour Carrots and Cabbage, Spicy Green Lentils, Garam Masala Split Peas, Moroccan Sun Dried Olives throughout!

Spicy Green Lentils

Posted by admin on August 14th, 2011

My hubby’s favorite from the Afro Leb-Asian Feast.  Did I just make up a cuisine name?  Hmmm!  Anyway, this one’s got kick, and requires a spice blend that may be a little hard to find called Berbere, an Ethiopian blend.  It’s got a lot of heat, so if you don’t have it, look it up if you like, or use your favourite curry powder and dried chillies to your taste (or tolerance).  Either way, it was pretty potent, and worth every tear!

 

Spicy Green Lentils

Yield:  4-6 portions

1 cups green lentils, rinsed at least twice

1 small onion, finely diced

2 cloves garlic, finely diced

2 cups water

1 tsp berbere (or substitution..see above)

2 tsp cumin

1/4 cup tomato paste plus 1/4 cup water

juice of 1 lemon

salt and pepper to taste

  1. In a large pot, bring lentils, onions and water to a boil.  Reduce to a simmer and continue on till lentils are soft.  Add more water if needed so it doesn’t dry out.
  2. Add remaining  ingredients, stir and allow to cook out till water is almost absorbed but mixture is not dry (or burnt).  Season with salt and pepper as needed.
  3. Berbere is hot, so don’t be tempted to add more till you’ve tasted your mix!  It’s wonderful, and your teeth will sing, but your tummy will thank you.  And, you’re welcome!
*Another recipe from the Afro Leb-Asian Feast.  Look for the pic on that post.

 

Garam Masala Split Peas

Posted by admin on August 14th, 2011

This one had the kid going, I am thrilled to say.  I think it was the garam masala:  it’s another ready made spice mix and I would say second in popularity only to curry powder.  It is so nice:  there’s a sweetness to it that you can even smell.  Pretty simple and yummy (a busy Mom’s favorite, for sure).  Again, this was part of the Afro Leb-Asian Feast, and you’ll find the picture there.  Enjoy!

Garam Masala Split Peas

Yield:  4-6 Portions

1 cup split yellow peas

3 cups water

1 small onion, finely diced

1/2 tsp salt

1 tsp turmeric

2 tsp garam masala

1 tsp cumin

  1. This one’s dead easy:  throw everything into a medium pot, bring to a boil, reduce to a simmer and let cook away till peas are softened, and water is almost dissolved.  This of course is nice with a collection of dishes, but is just fine with some rice.  Very tasty!
*This is another recipe from the Afro Leb-Asian Feast, and you’ll find its picture there.
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