Wednesday, 26 August 2015

Steak Boscaiola

Steak Boscaiola
With the cooler weather on it's way and the leaves already starting to change to fiery hues of Autumn...
I still want our fun festivities to continue~
My family tends to wane towards warm, heavier meals instead of the light fresh meals of summer.
I love using Canadian mushrooms in many of my dishes.
They are hearty, high in minerals, fiber, water and are full of delicious flavor without the
This hearty appy is so simple, easy and oh...
so flavourful~
Boscaiola: from the forest
It can be made in minutes and uses some
store bought items that gives the cook less workload when having a party.
After all, it's no fun if you are in the kitchen prepping and everyone is
having fun!
This Mushroom-Centric recipe will be entered in the
Appetizer Spotlight contest at the FBC
Steak Boscaiola
Here's what you'll need:
1 lb of stir fry strip sirloin steak(cut into strips)
or slice your own's easy
1/4 cup Marsala wine or any sweet wine
1 tbsp. fresh rosemary, chopped
1 tsp red pepper chili flakes
sea salt & black pepper to taste
 4 asparagus stalks, washed, ends snapped off & cut into 1/3's
12 small cremini or button mushrooms, washed
1 tsp thyme
12" x 12" tomato focaccia pizza(or your fave flavor)
2-4 tbsp. EVOO
bamboo skewers for presentation
1 tub kale or spinach dip
In a food safe bowl combine the first 5 ingredients.
Toss to coat well with your hands.
Cover and refrigerate for 1 hrs. or overnight if you have the time.
Bring to room temp. 1 hr. before cooking.
In a large preheated skillet sauté whole mushrooms, thyme  
and asparagus in 1 tbsp. EVOO.
Season with salt & pepper, on med. high heat for 1-2 minutes,
just until slightly caramelized.
Set aside in a bowl.  They will continue to cook as they cool.
In the same skillet, without wiping clean, add 2 tbsp. EVOO,
with tongs lift the meat from the marinade and place each steak slice flat side down into the pan.
Sear on high, just until browned on both sides.
Do not over crowd the pan. Work in batches. 
Allow the slices to rest off the heat.
Cut in half or thirds, depending on length.
* Do not over cook steak, it will toughen.
Cut focaccia into 3" squares. Place on platter decoratively.
Spread approx. 1 tbsp dip on each square. Set aside.

Skewer an asparagus piece then one end of the steak, leaving the long end hanging. Pierce a mushroom then wrap the steak around piercing the other side of the strip.
If there is extra cut the hanging steak and continue until all pieces are skewered.
Leave some space on the bottom of the skewer and pierce through the focaccia.
Enjoy with Love!


Wednesday, 12 August 2015

Spicy Pepper & Artichoke

Do you ever get the munchies?
Who doesn't?
Sometimes or almost always we grab something
not nutritional
Who are we kidding, we can't be perfect all day and every day....
Well, this simple Crustini can be made in less than
1 min!
It's cold, spicy, creamy and crunchy! 
A great mid day snack. It's quite nutritious and low in calories too!
I made 2 for a mid afternoon snack but,
this can be multiplied when guests arrive unexpectedly. 
Fast, easy and made in a pinch, with a few choice pantry ingredients,
including So Delicious Cultured Almond Milk
This recipe is vegan, vegetarian and dairy free.
*You can sub GF bread for a wheat free diet*
Spicy Pepper & Artichoke Crustini

Here's what you'll need:
1/4 cup So Delicious Almond Yogurt, Plain
zest of 1/2 lemon + 1 tbsp. juice
pinch of salt and pepper 

1/4 cup chopped, marinated artichoke hearts
1/4 cup chopped pickled spicy peppers
2-4 slices of French stick bread, toasted

In a bowl toss together spices and vegetables.
Stir the zest and juice into the yogurt.
Spoon onto toasted Crusts of bread.
Enjoy with love!
This recipe was entered into the

Wednesday, 5 August 2015

Crunchy Tartufo
Vanilla Java Syrup

 With summer in full swing, with the hottest days still ahead of us who wants to be stuck inside when entertaining?
This fast, easy, nutritious frozen treat is so easy to make you will wonder why you buy prepared
ice cream desserts in the store when you can make your own and you can add your own flair to them!
This Crunchy Tartufo was made in less than
5 min! The topping uses store bought organic granola for added nuts and oats nutrition.
This tasty treat is GF, Dairy Free and Vegan!
The thick Vanilla Java syrup using
So Delicious Almond Milk Vanilla coffee creamer
So Delicious and Go Dairy Free Snackable Recipe Contest entry
makes this recipe smooth, dark and 
So Delicious 
Here's what you'll need:
Vanilla Java Syrup
1/3 cup espresso or strong coffee
 1 tsp vanilla
1/4 cup sugar
1/4 cup Almond Milk Vanilla SD creamer
Pour all of the ingredients into a small saucepot.
Bring to a rolling boil.
Reduce the mixture until it is the consistency of syrup. This will take 8-10 min on high.
If you have a candy thermometer; 325F
This can be stored at room temp until needed
or it can be refrigerated for 1 week.
1 Container of your favourite So Delicious frozen dessert; Almond Chocolate is what is used
1 cup granola; dairy free
Place granola in a bowl
Scoop out 4 firm balls of frozen dessert
Roll the ball around pressing the granola onto the
ice cream.
Form a round shape
Wrap in wax/parchment paper and refreeze if not using right away.
Place 1-2 tbsp. of syrup on a plate.
Place the Crunchy Tartufo over the syrup.
Enjoy with love!
So Delicious and Go Dairy Free Snackable Recipe Contest entry

Friday, 12 June 2015

Tropical Freeze

Tropical Freeze
I made this delish low cal treat one day as a breakfast smoothie really.
Popping in frozen berries because I had run out of fresh.
A good foodie is always prepared!
Low and behold instead of a breakfast smoothie I created a nutritious refreshing dessert that was perfect for a hot Summer day!
This recipe is just a matter of adding in great ingredients and no guilt involved.
The "mistake" was that I added too little liquid and got a thick, smooth wonderful dessert smoothie!
Make extra for guests!
You'll need:
1 cup unsweetened So Delicious almond milk
1 cup each:
frozen cranberries,
frozen strawberries,
1/2 cup frozen raspberries
any other berry can be substituted
1 mashed avocado
1/2 cup cubed papaya
1 tbsp. chia
Blend in food processor until smooth.
Grab a big straw or spoon.
Enjoy with love!
So Delicious and Go Dairy Free Snackable Recipe Contest entry

Tuesday, 26 May 2015

GF Oatmeal & Quinoa Trail Mix
As I realize my sensitivity to Gluten is a major concern I am finding it really difficult to find good tasting items to buy because many are quite tasteless, quite frankly.
Being a home cook and winner of many contests it is even more difficult to justify me paying for items that are of inferior flavour and as a fitness instructor I really don't believe I should eat junk just because it is gluten free.
Many items on the gluten free market also lack nutrition and are a waste of calories.
These cookies were an experiment from a basic recipe and I tweaked the ingredients until I found what I liked. In fact changing the sugars, fats and flours gave me different but delicious results every time!
So if you want a nutritional cookie you'll love the recipe below.

Here's what you'll need:
3 cup large oatflakes
1 3/4 cup sugar
2 tbsp. molasses
2 lg eggs
2 cup oil (grape seed, evoo, veg)
1 cup quinoa flour
2 cup light buckwheat flour
1 tbsp. vanilla
1 tbsp. cinnamon
1 1/2 cup flaked coconut
1 1/2 cup trail mix (or a mix of nuts, choc chips and seeds, etc)
2 1/2 tsp baking powder
1 1/2tsp baking soda
In a stand mixer with a paddle blend sugar, oil, eggs, cinnamon, molasses and vanilla.
Add oats and mix just until coated.
Tip in flours, baking powder and soda.
Mix only 3-4 turns.
Add coconut and trail mix.
Continue to blend until mixed.
Using a 4 tbsp. size ice cream scoop.
Measure out portions and place on a silpat/parchment lined baking sheet.
You should have approx. 32-36 large cookies.
Press them down slightly with your hand.
Bake in a preheated 350F for
15-20 min.
The lighter the cookie the softer.
The darker the crisper the cookie.
* I experimented with different oils, the taste and looks were the same but the cost of course is what you can afford.
Margarine can be substituted and the cookie will be more moist but, I don't like the added fat as I was looking for more nutrition.
I also experimented with the flours;
coconut flour can substitute for 1cup of buckwheat.
I experimented with 1/2 white and 1/2 brown sugar and they baked in the round shape they were placed on the baking sheet.
The added molasses allowed them to spread to the shape I was looking for but, either way they were delicious.*
Enjoy with love!


Thursday, 23 April 2015

Almond Carrot Cake
Lemon & Strawberry Cloud Filling
As my hubby's Birthday approached, I decided not to buy a cake but, to take my pans out and give them a dusting.
You see when my kids were young I always
designed Birthday cakes for them.
I remember making Big Bird cakes, The Grouch, Barbie with an actual doll stuck in the top of the cake!....
that one I did many times for my daughter.
They are still popular 20years later!
But, I hadn't made a fancy cake in year.
I didn't think my skills at decorating were still there, truthfully.
But, a lot has changed in 20 years.
We, my hubby and I really don't want to eat too fattening and I don't want gluten as I am very sensitive to it and would prefer not to be bloated!
Basically I want my cake and to eat it too!
So I checked my cookbooks and realized
Europeans have been making gluten free nut cakes for centuries!
This cake is not only nutritious but it truly is delish!
Everyone who saw it and had some loved it!
They didn't even know it was homemade until I told them.
Let's face it with this dwindling art form everyone appreciates homemade goods.
Because nut cakes really don't rise high like gluten does, this is only a double layer.
I just thickened the top layer of cream to heighten the cake.
I used my processor to grated and mix but this can be easily made by hand.
Here's what you'll need:

3 cup Almond meal
3 cup grated carrots
5 lg eggs
1/2 cup coconut sugar
1/4 cup olive oil
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
2 tsp baking powder
lemon pie filling
500 ml Nutrifill tetra
2 tbsp. cocoa
1/2 lb strawberries
1/4 cup dark chocolate
Mix the almond, spices and baking powder into the carrots, tossing to coat.

Whisk the eggs, sugar and oil together.
Fold all of the ingredients together.

Scrape and spread into a sprayed 8" or 9" spring form pan.
Place on a baking sheet or wrap the bottom of the pan with foil to prevent any spills.

Bake in a preheated 325F bake for 40-50min. or until an inserted scewer comes out clean.
Cool for 10 min.
Run the back of a knife around the inside rim.
Unlock and cool completely.
Slice horizontally in half making 2 layers.

Make the lemon filling or pudding according to the directions.  This can be made up to 1 day ahead and refrigerated.

Whip the container of dairy free whipping cream with the cocoa.
No extra sugar is needed as this is sweetened.
Wash, hull and chop strawberries, reserving 4-6 for the top.

Dry the remaining strawberries with paper towel.
Melt the chocolate for 30 sec intervals, stirring until all chocolate is melted.
Dip the strawberries into the mixture and place on a piece of wax paper or plastic wrap to harden.

Spread all of the filling onto the bottom layer of the cake to within 1" from the edge.
Top with the 2nd layer of cake.
Apple a thin layer of the frosting.
Refrigerate to firm approx. 1-2 hrs or
1 day ahead.

Add a thicker layer of frosting to the cake using a cake spatula to smooth the top and edges.
Run the spatula through hot water to clean the spatula. This allows the knife to slide and colours the cocoa.

Place the rest of the frosting into a piping bag fitted with a large star tip.
Pipe a design below and on top of the cake.

Make large swirls on top of the cake and place
Chocolate covered strawberries on top.

Enjoy with Love~