Guacamole Salsa

I have to admit, I enjoy Guacamole!

Many of us do!

But for me, if it's all mashed like many Guacamole's are I WILL eat the whole container.

Most of us are not aware of what portion sizes should be and where the hidden fats are.

Avocados are a monounsaturated fat full of Omega 3's

It is a very healthy item but, with added tortilla chips it can become an excessive caloric item.

I decided to make it into a chunky salsa so that I would spoon it over my entree like a

"dressing"

This way I would have the benefits of moisture to my meal with the nutritional content and without all of the extra calories

Win Win Situation

Don't you agree?

This is very simple to make and you can go wild with any flavour boosters.

Here's my version today!

 

3 ripe avocados

1 tbsp chopped onion

2 tbsp chopped parsley or cilantro

1/2 large tomato, diced

salt & pepper to taste

1 tbsp extra virgin olive oil

1 lime, juiced, zested if you want more citrus punch!

 

Cut into the avocado along the whole length to the pit. Twist the avocado and pull apart.

 

With one swift movement "hit" the knife blade onto the pit. It will stick to it. Twist the knife and pop out the pit. Lightly bang the pit into the side of the sink, I have a recycling basket, pop off the pit.

 

With the tip of the knife, run 1/2" lines lengthwise and crosswise into the avocado, do not cut through the shell. Scoop out the flesh with a spoon, giving you perfect cubes. Continue for all of the halves.

 

Toss the tomato, avocado, herb, oil, salt and pepper into a bowl and enjoy.

 

Cover to refrigerate until needed. Use within a few hours. It will darken if you have leftovers but it is still edible.

 

Enjoy with love!

 

 

 

 





Shrimp Diablo

 

What's your favourite Seafood?

Mine is Shrimp!

I could eat this all day long.

It is a costly ingredient which is why most of us utilize it around special occasions.

Well, this dish

s t e t c h e s

the budget making it an easy and affordable dish for "home company"

YOU!

Why should we always wait to have special food for special occasions?

Aren't we worth it too?

Well follow my steps to see how easy and econimical this dish can be for any night of the week

 

1 lb of 12/16 size shrimp:this is how many shrimp are in each pound

500 gr pkg. of spaghettini:if you look close I have mixed two white & wheat, so that my kids gets some fiber!

1/4 cup sliced black olives

3 cloves garlic, sliced

3 salted anchovy filets, not rinsed, chopped, this is seasoning

1 jar of drained artichoke hearts, sliced

1-2 tsp red chili flakes

3-4 tbsp chopped parsley

salt & pepper to taste

extra virgin olive oil

 

 

Here are the ingredients for today

 

Bring a large pot with 3/4 filled salted water to a boil. Add in pasta, stir to prevent sticking.

 

When it reaches a boil reduce the heat to #7-8, continue stirring occasionally, until al dente.

 

Meanwhile in a small skillet, add 4 tbsp olive oil and turn the heat to med. high #7. Drop in garlic, saute for 30-60 sec. to golden. Place in anchovies and stir to disintegrate them.  They will splatter, if that happens lower the heat slightly.

 

This will flavour the whole dish. Add the chili.

Continuously stir to delicately brown the mixture.

Add the shrimp, placing down seperately to evenly cook

 

Turn over as they begin to turn pink.

Add 3/4 of the parsley

Drop in artichokes and olives.

Stir to coat and continue cooking for another minute until all shrimp are pink.

 

 

Toss pasta back into the large pot.

Tip the shrimp mixture into the large pot.

I like to grab a handful of pasta with the tongs and "wipe" the pasta into the skillet scraping every bit of goodness from the pan.

 

Drizzle 3 tbsp raw EVOO overtop to dress the dish.

Toss to coat.

Garnish with more parsley.

 

 

Serves:4-6 people

 

Enjoy with love!

 

Roasted Yam & Pear Toss

 

One of my favourite things about Summer besides enjoying the beautiful weather to the fullest, is

BBQing

I have even taught my kids to BBQ!

Why not? It's fast and easy and they feel a sense of accomplishment.

The food is delicious and the clean up is fast!

When I have meat that is slow cooking like Beer Can Chicken or Leg of Lamb

I like to accompany that with something that is going to utilize the low and slow method on the BBQ

This way it all gets cooked together making good use of the heat

I thought this sweet and starch combo would be a great side dish (with lots of leftovers!)

and something a little different for the weekday doldrums

What a beautiful contrast of colours! 

Since my family are always the Guinea Pigs for my new creations :D, I got a thumbs up for this dish for a go ahead remake this dish for company.

 

 

1 large yam, washed, skin pierced all over with a fork

1 green pear, not over ripe, cut lengthwise into thirds

1 lime zested and cut in half

1 tbsp tahini paste (sesame seed paste)

1 clove garlic, peeled and finely chopped

2 tsp maple syrup + 1 tsp extra for marinade

1 tbsp EVOO

1 tbsp pesto

salt & pepper to taste

Wrap yam in a sheet of foil and place directly on BBQ grill. Cook on low heat until fork tender approx. 30min depending on size of yam. Set aside and allow to cool to the touch.

Brush cut pear sides with  maple syrup and place directly on BBQ grill. Cook on low heat to caramelize until you develop grill marks 10min if pear is hard *Do not overcook or the pear will disintegrate.*

Place lime on grill cut side down. Grill for 5 min to achieve grill marks. Set aside to cool to touch

 

Prepare the Dressing:

Place the tahini, zest, pesto, garlic, olive oil, extra maple syrup, 1/4 tsp pepper and 1/2 tsp salt in a small ramekin. Squeeze the lime halves and stir to blend. Add 1 tbsp of water and stir together.

Assembly:

Peel skin of the yam.  Slice into 1/2"-3/4" round slices, then cube the yam.

Dice the pear, removing seeds. Toss together.

Drizzle with  dressing toss to coat. Can be served warm or room temperature. Readjust seasoning.

Enjoy with love

 

 

 





Mexicasa Beef Ribs

Late Spring

and it is still chilly here!

So I decided to warm up our toes with nippy
Beef Ribs
Why nippy?
It has a kick with Chipotle Peppers
ESPRESSO & CHOCOLATE!
yes
you read this correctly.
Both dark aromatic ingredients lend a rich flavour to this sauce along with zesty Salsa to thicken the gravy.
A touch of stickiness to sweeten the pot
with Honey.
 

Beef Ribs family style

Stick to the Ribs kind of meal.

Pun intended!

 

 

This hearty meal is slow and low.

One of those meals you don't have to watch closely to enjoy its final gastronomic delights.

I made this on the cook top but, you can easily follow the steps and put it in the oven or crockpot and dinner is ready when you get home from work or a busy day!


 

3 lb beef short ribs

2-3tbsp vegetable oil

1 leek, white part only, cleaned and sliced

1 1/2cup mushrooms sliced

1 tsp espresso granules

1 tbsp chipotle pepper in adobo sauce, minced

1 tsp oregano

1/2 cup wine

1 cup beef, chicken or vegetable stock

2 tbsp  honey

1/2 cup salsa

salt & pepper to taste

 

 

Add the oil to a large preheated skillet on medium high. Place the ribs in and brown, searing on all sides.

 

 Remove to a platter. 

Add more oil if needed and drop in leeks, reduce heat to medium, stirring to soften the vegetables.

Add the mushrooms, and a pinch of salt to allow them to release their moisture. Continue stirring to brown.

 

Place ribs back into the pan pushing the vegetables so that the meat comes into contact with the pan.

 

Using a wooden spoon push over some ribs to make space and drop in the espresso. Stir to distribute the heat to toast the coffee. Add the chipotle stir to blend.

 

Pour in wine and cook, reducing the alcohol for 2-3 min.  Turning the meat over to coat with the luscious mixture.

 

Add the broth, sprinkle the oregano and drizzle the honey over the meat. Move the mixture around again to distribute the mixture to combine all of the meat with the gravy.

Taste for seasonings.

 

Cover tightly and reduce the heat to a simmer.

Cook covered for 1 1/2 hrs turning the ribs every 20 minutes to coat evenly. If the liquid reduces quickly add more water, broth or wine.

 

To check for tenderness see if the meat falls from the bone when pierced with a fork and gives.

 

If it is not tender continue cooking on low heat for another 1/2hr.

 

15minutes before the meat is tender make a hot spot and add the chocolate, stir to melt. This along with the coffee granules lends a dark richness to the gravy.

 

Remove the ribs placing over rice or potatoes.

 

Skim any excess fat from the gravy with a spoon, discard.

 

Stir the salsa into the gravy mixture stirring to blend well. The salsa will add a refreshing zestyness.

 

Spoon generously over the ribs and grab a fork!

 

 

 

 

Enjoy with love.

 

 

 

 

 

 

 

 

 

 



Browned Butter & Ricotta 

Gnudi

Delicately soft fluffy pillow like dumplings.

I have always wanted to make

Gnudi from Northern Italy

A large dumpling similar to potato Gnocchi

 originating from Rome.

However I couldn't, because I had never seen or tasted them! and since these were not from my mothers part of Italy we had no clue.

Nor can they be found on any restaurant menus I have been too!

I have adapted a recipe that I have found and had enough Ricotta to try the recipe with some tweaking before I sent it to you!

I hope since I have made these for the first time and found them easy to make, that it will

encourage you to try them as well.

The "batter" can be mixed ahead of time much like Matzo Balls, refrigerated, shaped and boiled when needed.

After cooking they can be refrigerated before browning in the butter!

Wow you can't get more versatile than that.

Follow my easy step by step method
 

3 eggs

1 425 tub ricotta cheese

1/2 cup flour

1/4 cup wheat flour

1/2 cup parmesan cheese+ extra for sprinkling

1 tsp salt + 1/2 tsp black pepper

3 tbsp chopped parsley, stem included

 

Brown Butter Parsley Sauce

4 tbsp cold butter

1/4 cup EVOO

1 tsp red chili flakes

2 garlic cloves, sliced
1-2 tbsp chopped parsley leaves

salt

 

In a large bowl whisk eggs until frothy. Add ricotta and whisk vigorously. Add salt, pepper, parsley and parmesan. Stir to blend

 

Slowly add flours to blend. Refrigerate for 30 minutes or up to 2 days covered with plastic wrap.

 

Using two soup spoons shape into oval or round shapes 2"-3" balls.

 

Drop "quenelles" into a large pot of boiling salted water.

Turn the heat down to a simmer. Allow the dumplings to rise to the top. Cook for 1 minute.

You could check one by cutting it in half to see if it is cooked through. Taste it to see if it is the right consitancy.

 

Drain on a baking rack and tray. This can be cooled and refrigerated for 1-2 hrs.

 

Add oil and butter to a skillet on medium high heat. Begin to melt the butter.

Butter foams before the milk solids brown

Add garlic, a pinch of salt, pepper flakes

 

Continue slowly cooking on low, allowing the garlic and butter to brown adding lots of flavour

When butter has browned

add  some chopped parsley leaves

turn off the heat and allow them to flavour

the oil

 

When all of the Gnudi have drained. Cook for 1 minute on each side in the butter mixture.

 

Browning and crisping slightly

 

Enjoy with love!



Trail Mix Carrot Muffins

 

2 cup flour

1/2c brown sugar, not packed down

1 tsp cinnamon

1 tbsp grated orange rind, no pith

1/2 cup vegetable oil

2 lg eggs

1 cup gala apple, not peeled and shredded on large holes of box grater

2 cup shredded carrots on large holes of box grater

3 tbsp vanilla full fat yogourt

pinch of salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup toasted, skin on chopped almonds*

1/4 cup chopped dates

1/4 cup Granola (opt for top decoration)*

Fluffy Orange Cream Cheese Icing

125g (1/2pkg) cream cheese at room temp

2 tbsp butter at room temp

1/2cup icing sugar

2-3 tbsp 10% cream

Turn oven on to preheat to 350F.* Meanwhile place whole almonds on a baking sheet and place in the oven to toast for 20min. Allow to cool, then chop.*

Line muffin tins with paper baking cups. Set aside

In a mixer stand with a large bowl and paddle attached. Beat eggs until almost pale, add pinch of salt. Meanwhile mix baking soda with yogourt, set aside.

Continue mixing while drizzling in the oil.  Add sugar and beat until incorporated. Reduce speed to slow and gently mix in flour and baking powder.

Slowly mix in orange rind, apples and carrot. Add yogourt mixture. Stop the mixer add nuts, dates and continue folding by hand with a spatula. Just until mixed. Allow the mixture to sit for 5 minutes.

*Do not over mix or the dough will become tough*

Using a tablespoon or icecream scoop drop batter into prepared liners.

*Sprinkle with Granola

Bake for 25-35min or until an inserted skewer comes out clean.

Makes 12 medium muffins

 

Orange Cream Cheese Icing

Place cheese and butter into the cleaned mixer bowl and beat vigorously on high to whip until fluffy.

Reduce the speed to low, add the orange, icing sugar and beat together.  Slowly drizzle the cream to loosen the mixture.

Add dollops of icing on top of muffin or place in piping bag and swirl on top of muffin.

Enjoy with love!

TURKEY PIZZA

 Who doesn't love Pizza!

You can have it hot, room temperature

and even cold!

It's most people's comfort food

Generally I make pizza from scratch

every weekend

Every weekend it changes because the topping and even the dough are made with whatever ingredients I have in the house!

This crunchy crust was no exception.

Having used the corn meal the day before for Polenta

I decided why not add it to the pizza.

So when the dough was ready to stretch instead of white flour, I added coarse cornflour to the clean counter for rolling.

I made sure that both sides were covered liberally to make it crunchy and this is how I experiment in the kitchen!

I was not in the mood to make a tomato sauce so I substituted store bought Hummus!

Something I have in my home weekly. I use it for sandwiches, dips and spreading on the bottom of

PIZZA!

This was a great recipe and everyone loved it!

If you love it too. By all means go ahead and try it. If pizza dough from scratch is not your thing yet, buy the dough. It will save you the time.

I entered this pizza in an Ontario Turkey Contest

I would love it if you and your friends could visit the site and vote for my

Turkey Pizza!

https://www.facebook.com/OntarioTurkey?v=app_292663397533883&app_data=gaReferrerOverride%3Dhttp%253A%252F%252Fwww.facebook.com%252Fl.php%253Fu%253Dhttp%25253A%25252F%25252Fa.pgtb.me%25252FgX5WK6%2526h%253D5AQFS70t9AQGBGNqNMAYs_1Ld0SipxwjthfUgzfjOqHr-uA%2526enc%253DAZNVXrZga_YDCd6bYbo9e9BthyA8yaGWREoZby6cG1B5hW7UjMlhlVCyj28oPWic2v79UFBF_1wMNug5yC56-fCf%2526s%253D1

I will be having a big surprise in a few weeks!

Watch out for it, members will get first dibs!!

How to make:  No Fat Pizza Dough

This is a crispy dough

2 cup lukewarm water

3 tsp traditional yeast

pinch of sugar

3 cups all purpose flour + extra

1 1/2 cup duram wheat flours

1/2-1tsp salt

 

course corn flour for rolling; this is what gives it crispy texture

 

Preheat the oven to it's lowest temperature 100F for 5 min. Turn off heat. If you have a gas stove the pilot light will be warm enough to allow the dough to rise.

Add water to a large bowl. Sprinkle sugar over the water, then the yeast. Swirl with your finger. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.

If it does not bubble the yeast is no longer active, discard.

Drop in flours, 1 cup at a time mixing with a fork. When you can no longer stir because the mixture is thick and sticky begin to mix and blend with one hand, using the other hand to turn the bowl.

When mixture is a rough ball.  Scrape mixture onto a clean, lightly floured surface and continue to knead with both hands adding flour if the mixture becomes sticky. You will see and you use your palm to push and fold the dough over itself it will begin to become elastic.  Continue adding flour until it is no longer sticky but is firm to the touch, like a babies bottom.

Place in the same bowl, no need to dirty another dish. Cover with a tea cloth.  This wil not stick to the dough but plastic wrap will.

Allow to rise in the warm oven until double in size approximately 1- 1 1/2hrs.

Remove from oven and on a clean, lightly floured surface with your hands, begin to shape dough, flattening with your hands into a disk then stretching with your knuckles underneath the dough. Pulling and gently stretching to the size of your  baking sheet or stone.  Adding flour/cornmeal if the dough  becomes too sticky. If it will not yield allow to rest in between stretching.

Allow to rest and rise again for 15-20min on the greased baking sheet/stone.

 

You can also shape into Panzarotti's!

 

 

 

Spread or fill with desired toppings. I used Garlic Hummus!

Leftover cooked poultry makes this a nutritious and hearty meal!

Top with 1 1/2 cup shredded mozzarella cheese or cheddar and

bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.

Enjoy with love!

https://www.facebook.com/OntarioTurkey?v=app_292663397533883&app_data=gaReferrerOverride%3Dhttp%253A%252F%252Fwww.facebook.com%252Fl.php%253Fu%253Dhttp%25253A%25252F%25252Fa.pgtb.me%25252FgX5WK6%2526h%253D5AQFS70t9AQGBGNqNMAYs_1Ld0SipxwjthfUgzfjOqHr-uA%2526enc%253DAZNVXrZga_YDCd6bYbo9e9BthyA8yaGWREoZby6cG1B5hW7UjMlhlVCyj28oPWic2v79UFBF_1wMNug5yC56-fCf%2526s%253D1

 



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