Turkey Pot Pie Soup

I just love soup!

It nourishes the tummy and the soul

It's a great start to any meal or it can be a light meal in itself.

I love this time of the year because I can only make this soup once or twice a year. 

I buy a huge turkey just so that I can make different meals with the leftovers.

This is my turkey vegetable soup that I make and invite my friends over to eat after the Holidays spent with the family.

Experiment and try any variety of vegetables that you like~

 

1 cooked turkey carcass, most of the meat removed

2-3 cups tomato juice

3 cups boiled cabbage*(I like to boil my cabbage separately so that is makes digestion easier)*

2 carrots, peeled, diced

1 celery rib, cleaned, diced

1 large onion, peeled, diced

1 bag of Cooking Greens Designer Blend

1/2 cup each lentils and chick peas, precooked and drained

1 potato, peeled, diced

1/2 cup rinsed rice

2 bay leaves

1/2 tsp rosemary, dried or fresh

1 zucchini

salt & pepper to taste

baguette

 

Place the turkey carcass into a large stockpot, add juice and fill with water to 3/4 full. Place on high and bring to a boil.  Reduce heat to a strong simmer #7.  Skim any foam that rises to the top.

 

As the broth continues to cook on low prepare all the vegetables by chopping and setting aside. Allow the broth to cook for 1 1/2hrs.

 

Remove the carcass onto a baking sheet and allow to cool. When cooled carefully pick off the softened meat and place back into the pot, discard the bones.

 

To the pot, add all of the remaining ingredients except the zucchini and cook on med. low for another hour until all vegetables and legumes are completely softened. Add salt and pepper to taste. Continue skimming soup when needed. 

Add the zucchini and cook for another 1/2hr. 

 

*If the soup reduces too much add more water and continue to cook

 

Thinly slice the baguette and toast the slices, 1 to 2 pieces per person. Toast until crisp, place on bottom of dish and ladle the soup ontop of the crisps to soften.

 

*I like to cook my cabbage and legumes first as this allows for easier digestion. If you do not have digestive problems cut fresh cabbage and cook inside the soup*

 

Enjoy with love.

 

 

 

 



Cucumber Boats

with

Smoked Salmon & Garlic Cream Cheese

 

A quick and easy appetiser to make for

New Years Eve!

Delicious, inexpensive and impressive

you will be the hit of the party with this platter

With a melon baller scoop, hollow out the center of 2" cut english cucumber pieces. Do not go through to the end.

Fill with teaspoon fulls of your favourite cream cheese flavour.  Mine happens to be garlic.

Top with cut pieces of smoked salmon.

Cutting small pieces allows your to s t r e t c h the budget!

 

Sit back and watch your guests reaction.



Ricotta & Veggie Torte

Ricotta & Veggie Torte

 

Friday's in my house is the "crazy" day of the week. Some of us are home some are not and some are eating and leaving for other interests.

Well this is how my creation came about on this particular night.  I was in the mood for pizza, an easy meal but, with the holidays around the corner I wanted something light, easy and nutritious with lower calories.

Generally my pizza is full of veggies and only my daughter and I eat that "type" of pizza

This looked so intriguing that even the "men" in the household had some...some on that night and some the next day and some on the run......

This pizza dough is homemade but given that I don't measure when I cook, so I can't give you the exact measurements... I have given you an option to buy your own pizza dough

 

1 pizza dough, raw

1 bag Designer Mix Cookin Greens

300ml tub ricotta

3 tbsp parmesan cheese, grated

1/2 cup shredded cheddar cheese

1 tsp pureed garlic

1 tsp sesame seeds

extra virgin olive oil

flour for dusting

salt & pepper to taste

 

In a preheated skillet add 1tbsp EVOO and garlic.  Sauté until garlic is fragrant. Do not let it brown.  Add frozen pkg of greens and using a wooden spoon begin to cook and stir vegetables, regularly.  Add salt & pepper to taste. When the water has evaporated and you begin to hear a sizzle on the bottom turn off heat, 8-10 min. Remove from burner and allow to come to room temperature.

While vegetables cook prepare dough and baking sheet.

Dust the pizza dough with flour and begin to stretch into a round shape to 12"-14" circle. Place on greased round baking sheet. Let it rest.

Season ricotta with pepper and parmesan, adjust for salt. Set aside.

Spread 3/4 of the cheese mixture onto the pizza dough to within 4" from edge.

Add vegetables and distribute evenly covering the cheese mixture and leaving a 4" rim. 

Taking the outer edge of pizza dough begin to overlap it every 3"-4" onto the outer edge of the vegetables into a free form torte. The more rustic the better.  Dot the top with the remaining ricotta

Brush the edges of the torte with EVOO and sprinkle with sesame seeds.  Sprinkle the cheddar on top of the dough and vegetables decoratively.

Bake in a preheat 425F until golden brown.  30-40min.

Enjoy with love!

 



 Stuffed Shells w Ricotta & Oyster Mushrooms

The Holiday Season is upon us and wow has it has arrived quicker than we expected. Parties and festivities with all of our loved ones come and go so quickly.  I feel we put so much effort into all the "little things" and it's over so quickly!

  

This dish is a show stopper, sure to impress your friends and family, that they will be talking about it for months afterwards.

 

Well this looks expensive but, it is very economical and easy. As a First Course (Primi) it is restaurant worthy and looks like you slaved all day over it! No on needs to know!

 

With the help of a few items easily available at your grocery store you can serve this too at your next elegant Holiday sit down meal or any day of the week!

 

1 box jumbo shells (near the lasagna sheets)

1 400 g pkg ricotta

1/2 cup chopped parsley

2 cup chopped oyster mushrooms (button can be substituted)

1 cup frozen green peas

2 cloves garlic, crushed

1/2 cup cream cheese (herb, garlic or onion flavour)

1 green onion chopped

extra virgin olive oil

salt & pepper to taste

1 1/2 cup prepared meat tomato sauce

 

Bring a large  3/4 full of water  sauce pot to boil.  Add 1 tbsp to the water.  Tip box of jumbo shells into water and stir so pasta does not stick.   Bring to a boil again and reduce to #7, leaving uncovered, stirring occasionally to prevent sticking to bottom.

Meanwhile in a small pan sauté 2 tbsp oil with garlic until fragrant, approx 1 min.  Add onion, mushrooms and cook on med. heat until softened and begin to release liquids. Stir occasionally and season with salt & pepper.

When natural liquids have evaporated add green onion and peas and cook for another min. Remove from burner to cool slightly.

Filling:

In a med bowl add ricotta, cream cheese, parsley and season to taste.  Add cooled vegetables and stir to combine. Taste for seasoning.

Cook jumbo shells until al dente as they will continue to soften when baked.   Drain in colander.

Cover the bottom of a large casserole dish with some sauce to prevent sticking.  Fill each shell with a large tbsp of filling.  Place in casserole dish, fitting tightly.

Continue until pasta and filling are finished.

Evenly pour remaining sauce over shells, cover with foil tightly and place in center of 350F oven to bake for 1hr.

Check every 1/2hr to see if there is enough liquid, add more wine, sauce, broth or water if it evaporates too quickly.

Remove from oven and allow to rest covered up to 20min to settle.

*Serving Suggestion: Serve with additional sauce and grated cheese*

Enjoy with love.

Triple Chocolate Cheesecake

with

Burnt Caramel

Do we really need a special occasion to eat Chocolate? Any occasion is the right time for chocolate. It is the one ingredient that is sure to be a crowd pleaser. You can sit back and enjoy the oohs and aahs from your family and friends!

This is a dense and creamy cheesecake with chocolate cookies, dark chocolate and cocoa to add intensity. Topped with the gooey goodness of  burnt caramel on top!

 

 

2 pkgs. brick cream cheese, room temperature

500 ml sour cream

2 tbsp flour

1/3 cup + 3 tbsp sugar

1 tbsp instant coffee

1/2cup chopped  50% dark chocolate, melted

2 tbsp cocoa

1 tsp vanilla extract

2 lg eggs

 

Crust:

2 sleeves, crushed Oreo cookies

3-4 tbsp melted shortening

 

Caramel Topping:

1/4 cup dolce de leche condensed milk

1/4 cup caramel topping

 

Place a small ovenproof container 3/4 filled with water into the oven and preheat the oven to 325F. *This is a bain marie and will prevent cracks on the top of the cheesecake*

 

In a mixer beat cheese, sour cream, vanilla and sugar together until the cheese is thoroughly smooth and free of lumps for approx. 2min.

 

Add coffee, cocoa, melted chocolate, flour and continue mixing until no streaks remain.

 

Drop in eggs and beat only until combined. Over beating eggs will allow cheesecake to rise and crack when it settles.

*chop chocolate and melt in the microwave for 1min on high. Remove and stir until melted. If it does not completely melt reheat for another 30sec. depending on you microwave power*

 

Crust: Chop cookies in a food processor to fine crumbs and add melted shortening to combine.

*Place shortening into a ramekin and melt in microwave for 1 min. or in a small saucepot over med. heat*



 

Press crumbs into the bottom of an 8" or 9" springform pan with the back of a spoon or bottom of a glass. *If mixture sticks, dip spoon/glass into sugar* Lined with parchment paper on bottom and sides for easy removal. *dab the bottom and sides of the parchment with residue from shortening ramekin to "stick" paper to the pan.*

 

 

Carefully pour the cheesecake mixture over the crumbs. I like to use the back of a large serving spoon to deflect the stream of the heavy mixture onto the crumbs which may move the crumbs.  Spread evenly and bang the pan to release any bubbles. Break the bubbles with a swirl of a spoon.

Place on a large enough baking sheet and bake for 60min. Remove from oven and allow to cool for 5min. Unlock the springform and continue to allow to cool.  *Leave the parchment on the cheesecake while cooling. This helps it keep it's shape*

 

Refrigerate 1 day in advance for superior flavour. Can stay up to 3 days in refrigerator.

 

Caramel: In a small sauce pot blend ingredients on med high.  Stirring constantly and watching carefully, allow the mixture to slightly scorch on the bottom, creating the "burnt" smoky scent and taste. Using a spatula remove caramel to stop scorching and place in a covered bowl.

 

Allow to cool and refrigerate until needed. When needed, bring to room temp. and pour over centre of cheesecake. 

 

Enjoy with love!

 

 





Black Bottomed

Dolce De Leche

Macaroons



Black Bottomed Dolce de Leche Macaroons

Who doesn't like a chewy cookie?

Well Eagle Brand has a new flavour and it's

dolce de leche!

Now you don't have to make your own in the oven or stovetop, which if you have and I have

Takes hours to do!

The addition of condensed milk gives the macaroon a toothy chewiness and a rich colour.

 



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3 cup desiccated coconut

3/4 cup dolce de leche condensed milk

1/4 tsp each salt & vanilla extract

2 lg egg whites

 

3 oz dark chocolate chopped, melted

 

In a mixer bowl with a whisk attachment, whisk eggs & salt to a stiff peak.

 Meanwhile in a med. bowl add coconut and vanilla to condensed milk and stir to incorporate.

Fold egg whites into the coconut mixture and fold to loosen the mixture.

Then add the rest of the whites to the bowl and fold gently with a spatula.

Using a spoon or small ice cream scoop, place dollops onto a parchment lined baking sheet.

Bake in a preheat 325F oven and bake for 25 min until lightly browned.  Cool on racks completely.

Makes approx 60 small cookies.

 

Black Bottom:

Melt chocolate in a microwave, stirring to melt chunks.  Dip bottoms into the chocolate.  Allow excess to drip then firmly press the cookie down into the parchment lined baking sheet to allow the chocolate to squish up to the sides so that it is visible.

Allow to dry completely at room temp.

Cookies can be frozen separated by parchment/wax paper layers.

Enjoy with love!

 

 

Alice Fazooli's Finalist Dinner

 



November 24, 2012 Inspired Chef 2nd Finalist LCBO Contest

 

 Inspired Chef 2nd Finalist
LCBO Contest 2012
 



Wow what a great night my family and I had from being the 2nd Finalist with the Inspired Chef LCBO contest at the relaxing ambiance of Alice Fazooli's in Vaughan.

I was personally greeted by a congratulatory manager and enthusiastic staff members at the Vaughan location which, is where we live.

Chef Steve Silvestro came to introduce himself and he was full of warm praise.  After we were settled, he went through his meal plan with me, which truthfully I was not expecting and I was quite impressed that he took the time to consider what to serve us.  

When he told me he was preparing my winning dish Prosciutto & Eggplant Rolatini I was quite astonished and so was my family. My youngest son immediately informed me that no way was he eating eggplant! But managed to clean his plate!!

We started the meal with an array of cheeses, prosciutto, artisan breads, a rosemary white bean dip and white balsamic dressed mushrooms, served on footed wood blocks. Which mirrored the warm atmosphere. What a great start as everyone could choose what they like.

My Parents on the left of me

My husband on the top right and my youngest Christian bottom right

 

 

The expert "Bar Man" Christian Anderson served us a Proseco to toast an exciting evening. This is a dry sparkling Italian wine similar in nature to Champagne and perfect for the occasion as this is my Birthday weekend!

Our wait person Fernando had no problem what so ever learning our names and remembering each and everyone of us and we were 7!

Impressive indeed. 

Alyse & Wait Staff Fernando

 

 

Finalist Recipe

 

 

We enjoyed a medium bodied wine that Christian suggested with my winning recipe and they were a perfect match for the  start of our meal.  Chef Steve made my "side dish" magnificently  and everyone including my sons, who are the first to complain about having to eat vegetables, which is why I added prosciutto to this dish, polished off their portion!

We took pictures between our courses and continued to have a glorious time on my Birthday Weekend. How wonderful to be pampered!

Chef Steve served our party with 2 pizzas for a 3rd appetiser, one with bacon, no surprise there with my sons! and a Margherita pizza for my daughter as she doesn't eat many meats. See the smile on Alyse's face?

 

Chef Steve then bid us a good evening and I was further astonished to find out that he came to that location just to cook for me!!! Queen for the Day 

We then ordered our main meal from the menu.  Choice cuts of steak with a choice of sauces, which we all picked a wine & porcini sauce. This sauce was to die for! I can never quite cook this mushroom as it always remains a bit chewy from being imported dry.  The steaks were accompanied by perfectly cooked broccoli rabe which I can never find in stores and fingerling potatoes, that the boys had never heard of and loved their preparation.

The cook staff prepared this perfectly and everyone's steak was cooked to perfection!  Alyse who always orders just a salad was very pleased with her salad topped with chicken.

We were becoming increasingly immobile from the delicious dishes. Yet, we all ordered dessert. How could we not?

It is my Birthday Weekend after all!

My children all ordered a spectacular Mascapone Cheesecake with strawberry sauce..This could have literally fed two people..there was nothing left on their plates!

This is far bigger than the picture portrays. In fact I couldn't believe it's size.  Two people could have eaten this!

 

My husband and mother ordered their apricot torte which looked and tasted like frangipane, which is a mixture of eggs and almonds poured ontop of a dried or fresh fruit with a crumbly base.

I had their Ciambelle which are tiny perfect circularly shaped donut like bites with an espresso cup full of ganache! Heaven!!!!! I could not finish the ganache!       NO PICTURES!

Too much wine! :D

 

My father who has simple tastes opted for refreshing ice cream.  Most of us followed our dessert with cappuccino's or espressos with my extra ganache poured over these coffee's...ahh decadence, which we will definitely be paying for with many extra visits to the gym. BUT well worth it!.

I felt like a Queen and the service and staff were friendly, personable and professional. Many of the wait staff personally congratulated me. It was so nice for me and my children to be pampered with excellent service and fine food as they are the ones always complaining when I am constantly photographing their foods! So they got to reap the rewards of my labour!

I hope they will not complain for a while!

Christian stuffed to the gills & Robert my oldest

 

Christian went to a Birthday party and still had a pulled pork bun 1/2hr later!

 

It was nice for my parents to be entertained and they were quite honoured to be there watching and enjoying the fruits of  their daughters success as we have had a rough few months with my health problems.

I am honoured and so thrilled to have been picked as the 2nd Finalist for this fabulous contest, in truth I feel as I have won already! Thank you to the companies involved, their subsidiaries and to the LCBO for running this grand contest.

CHEERS!

Mediterranean Mussels

Mediterranean Mussels

 An elegant appetiser or meal for any day of the week!
Easy and on the dinner table in less than 30min!
High in protein and very low in fat!

3 lb fresh mussels

1/3 cup oatmeal

1tbsp EVOO

2 cloves garlic, sliced

1/2 red onion, sliced

1/2 cup chopped parsley

1 tsp red chili flakes

1/2 tomato, minced

1 lemon, juiced

salt & pepper to taste

 

Remove mussels from the container they come in and place in a large bowl, sprinkle oatmeal over them and fill the bowl with cold water.  Let sit for 10min  while you prepare everything else. *This oatmeal  causes the mussels to spit out any sand they have inside them.

With the water running lightly scrub the mussels vigorously to remove any dirt clinging to the shell and cut or pull off the beards, if any.

Place in a clean bowl, large enough to hold them.

In a large sauce pot or wok heat oil on med. high and add garlic, onion and chili flakes.

Stir and sauté to cook for 1 min. Add the mussels and stir allowing the bottom to distribute up to the top.   Sprinkle 3/4 of the parsley over the mussels and continue cooking another minute or two.

Add the lemon juice and continue cooking another 2-3 min. until all of the mussels open, taste for seasoning.

Discard any unopened mussels and sprinkle remaining parsley and tomatoes for garnish.

Serve with toasted garlic bread to soak up the broth.

Enjoy with love!

 

 

Beef Bundle

Sometimes making sandwiches at the end of your tired working day can be daunting but with a few leftovers and some savvy ideas you can create meals that are delish and easy!
This dish allows you to re-purpose extras and making them fabulous with homemade BBQ Sauce that can be stored in the refrigerator and Korean coleslaw Kimchi that gets better with age!
This is thinly sliced Prime Rib Roast with my fixings:

Tequila Lime Chipotle BBQ Sauce

1/4 cup tequila
1 Ltr. ketchup
1/2 cup water
3 chipotle pepper in adobo sauce,chopped
1 lime zested and juiced
1 tbsp each garlic powder, lemon pepper mix, natural liquid hickory smoke
1/4 cup dark cocoa powder

Place all ingredients into a medium saucepot and cook on med high heat until mixture come to a boil, stir frequently. Reduce to a simmer and continue to cook for another 15min.  If the mixture becomes too thick add a little more water for desired consistency.  Puree using a hand blender or blender. 
Place into sterilized glass sealed jars cool to room temperature. To seal jars place into a large enough pot to hold them and fill to the tops with water.  Bring to a boil and then reduce to a strong simmer. 
Cooking to seal tops 5-10 min. You will know that a jar is properly sealed when pressing on the tops does not spring back. Store in a cool place, like a cold cellar until ready to use. 

Refrigerate when opened.

Kimchee
1/3 green cabbage, outer leaves removed
1 carrot, cleaned and peeled
1 small onion, peeled
1 cup butternut squash (opt)
4 tbsp fish sauce (found in Asian isle)
1/4 cup rice wine vinegar (Asian isle)
1 tbsp tamari or (soy sauce + 1tsp sugar)

Using the shredding blade of a food processor, or using the box grater,  shred cabbage, carrot, onion and squash. Leave in processor until ready to use.

In a large food safe container with a lid, mix fish sauce, vinegar and tamari together.  Toss in shredded vegetables, seal container with the lid and shake to incorporate all the dressings. 

Refrigerate and every day shake the contents to distribute dressing. 

This can be used the next day but gets better with age! The vinegar and salts ferment the coleslaw allowing for longer storing and flavouring.

Can be stored in refrigerator for 1 week if it lasts that long!

 

 



Cooking Greens

Athlete's Mix

Cooking Greens

Athlete's Mix

 

 

I love veggies and I hear complaints from many moms it is difficult to get the family to eat their greens!

This blend of veggies covers many tastes.

I first saw Cooking Greens at the Woman's show in Toronto last year and I loved their variety of mixtures.  I especially liked that they took the guessing of how to clean and cook collard greens, kale and rapini. If you are not familiar with these vegetables you would most likely not try them.
 
Many don't know what to do with the stems of these particular veggies! Kale a ruffled green vegetable and collards greens, a smoother large leaf, need to be pulled off of the stem, then cut, blanched and cooked to soften the vegetable. I use the stems when making broth.
 Rapini's stems need to have the outer thin layer of stem pulled off then cut, boiled and sauteed. It is more bitter than the other 2 but, my favourite being Italian. I have been eating it all my life.
 

Cooking Greens has taken the guessing out so you can try a new vegetable without the fuss!

 

Cooking Greens gave me the opportunity to try their product and cook it at home, so I chose the athlete's mix a blend of kale, collards, spinach, red pepper and white bean

 

What a great blend and already cut, blanched and frozen!

I sauteed  an onion and added some cooked rice for a great side dish and any leftovers will be for lunch!

 

1 red onion, chopped coarse

1 500g Cooking Greens Athlete's Mix

2 tbsp EVOO

2 cups cooked rice (I used brown and red)

1/2 cup green asparagus

salt & pepper to taste

1 tbsp balsamic vinegar

 

In a large preheated skillet add oil and onion and asparagus. Saute and stir until onion softens.  Add the package of frozen mix, season to taste and stir to mix.  Cook for 5min. then add rice, mixing.  Drizzle balsamic vinegar over mixture and stir to mix.  Check for seasonings and enjoy!


My oldest son (22) who I have to convince to eat his veggies, even commented how he actually enjoyed the mixture and "how did you come up with this mixture mom?" was his comment!

Lemon Cloud Delights

 

 

Lemon Cloud Delights
 
Tender crumb with a Tangy Lemony Bite!
This cookie has been brought to every special occasion that I have been too. It is an Italian specialty that looks so simple on the outside until you cut it into slices and a delicate lemony yellow colour is revealed. Although it looks like only an experienced pastry chef can achieve this hidden filling it is simple to make, yet it adds sophistication to any Tea Party!

Canola Oil adds to the delect fluffyness of this cookie and this cookie is dedicated to:

Food Bloggers of Canada (www.foodbloggersofcanada.com).
 

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2 1/4 c flour + extra for rolling

 

3 eggs

6 tbsp sugar

1/2 cup canola oil

 

1 lemon zest and juice, juice separated + extra for glaze if using juice for extra tanginess

3 tsp baking powder

1 tsp lemon extract (vanilla or orange can be substituted)

1 jar lemon curd/spread in jar is best quality

Glaze: 1/2 cup icing sugar, 2 tbsp lemon juice, milk or orange juice

FILLING: stir the remaining juice into curd to loosen mixture, set aside.
 

Dough:

In a large mixing bowl whisk eggs, 1/2 of lemon juice, zest, sugar and oil together.  Sift in flour, baking powder and vanilla sugar.  Stir ingredients together using a wooden spoon.  Mixture will be sticky.

Drop dough onto a floured surface and knead gently until you are able to handle dough and it comes together.  Cut into 2 pieces. 

Roll out each piece into a log approx. 2" x 12" gently adding flour if needed, but do not over flour.

Place one roll onto a greased or silpat lined baking sheet.  Using a rolling pin widen dough to 6" in width.

Generously spoon filling on lower 1/3 of dough, leaving 1" edge facing you.  Carefully fold over the other end and gently pinch and press edges together shaping the log into a rectangle (see picture below).

Repeat on other side of baking sheet with the other log, being careful to leave space for your rolling pin. Logs should be approx. 4" apart. They rise and spread quite alot.
 

Brush off any excess flour with a pastry brush.

Bake in  a preheated 350F oven for 15-20 until slightly golden.  Do not over bake or filling will escape.

Allow to cool completely.

Glaze:  Mix sugar and liquid, stirring to combine.  If it is lumpy allow glaze to sit and the lumps will dissolve.

Spoon or brush glaze over each log, add sprinkles, coarse sugar or any garnish desired and allow to dry completely at room temp on baking racks to allow for dripping.  Then using a large serated knife gently saw crosswise into 3/4" - 1" slices

*These can be wrapped individually, unglazed and placed in plastic wrap then foil and placed in a freezer bag and stored up to 3 months. *

Enjoy with love!



Gorilla Fudge Cookies

Gorilla Cookies

Who doesn't love chocolate?

I think it's the most beloved flavour world wide! Chocolate brings a smile to everyone's face big or small. These huge "Gorilla" cookies will definately bring alot of oohs and aahs from everyone. These cookies were developed from me trying to clean out my pantry and so I incorporated lots of bits and bites along with the kids favourite chocolate hazelnut spread. Decadent and Sinful these cookies are not for the faint of heart.

The canola oil allows this cookie to spread beautifully.

Using an ice cream scoop gives me perfect cookies each time!

 This recipe is developed for the Food Bloggers of Canada (www.foodbloggersofcanada.com) 

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1/2 cup canola oil

1 cup each white and brown sugar (not packed)

2 lg. eggs

1 13 oz. jar of chocolate-hazelnut spread

1oz 90% cocoa chocolate, melted and cooled slightly

1 tsp vanilla

2 cups flour

1/2cup wheat flour

1 tsp ground cinnamon

1/2 tsp each baking powder and baking soda

pinch of salt

1/2 cup each chocolate chips, miniature marshmallows, chopped nuts and raisins (any other bits you may want to add)

In a large bowl whisk oil, sugars, vanilla and eggs together.  Using a spatula, scoop out hazelnut spread and stir into egg mixture along with the melted chocolate until completely blended. 

Using a wooden spoon stir in all dry ingredients.  Blend until almost no white shows then toss in nuts, chips, raisins and marshmallows and continue mixing until all incorporated.  Mixture should be firm.

Scoop out large dollops using a 4tbsp size ice cream scoop for even cookies, sliding the scoop firmly against the inside of the mixing bowl to get an even amount. Place on a silpat/parchment paper or sprayed cookie sheet 2"-3" apart for even spreading, 12- 15 cookies per sheet. Press down on the cookie slightly.  The oil allows the cookie to spread nicely into colossal sizes.

Bake in a preheated 350F for 12-16min.  The shorter time allows for a fudgy soft cookie and the longer baking time is a crisper cookie when cooled

Makes approx. 24 large cookies

*For smaller cookies use a 1 tbsp size ice cream scoop and bake 8 min.  Cookies will be soft when removed from oven and will harden as they cool.  Makes approx. 5-6 dozen bite size cookies*

Enjoy with love!



Jalapeno Garlic Hummus

 

Jalapeno Garlic Hummus



2 cup  dried chick peas (canned can be substituted but fresh is very different)

2 cloves garlic, peeled chopped

1tsp smoked paprika

2 tbsp canned Jalapenos,

1/3 cup olive oil

2-3 tbsp water

2 tbsp each chopped parsley and mint

3 tbsp sesame paste (Tahini)

Cover and soak the chick peas in a large non reactive bowl in water overnight.

Drain water and rinse off any skins that have floated to the top

Place into a med size pot and fill 3/4 full with water.  Bring to a boil and then immediately reduce heat and add 1 tsp salt.  Cook until softened and al dente (to the bite)

Drain and place chick peas along with the rest of the ingredients (except oil) into a food processor and begin to puree.  Drizzle oil through the narrow funnel of the top of the processor.  If it is too thick for your taste add more water until it is a thick spreadable paste.

Can be eaten immediately and store any left overs in the refrigerator up to 3-4 days.

 

Serving Suggestions:  cut a pita bread in 1/2. Place one side on top of another and cut into triangles.   Lightly drizzle with olive oil, salt and smoked paprika. Bake in a 350 F oven for 10min to crisp up.

Kids: cut up celery, cucumber, colourful peppers, broccoli or cauliflower and see them dig in!

          This is a great party dish or after school snack when kids come home famished!

 

* I like to use Hummus instead of mayonnaise as it is a protein source with good fats*

 Enjoy with love!

 



Velvety Leek Fennel & Potato

Soup

 

Velvety Leek Potato & Fennel

Soup

 

1 leek, sliced vertically rinsed and chopped up to the light green stalk (use the dark green for stocks)

1 onion, peeled, chopped

3 cloves garlic, peeled chopped

5 medium yellow potatoes, peeled & chopped

salt & pepper to taste

1/2 cup chopped fennel (stems can be used) (celery can be substituted)

6 cup vegetable or chicken stock (preferably homemade)

2 tbsp extra virgin olive oil, vegetable or grape seed oil

parsley  or fennel frond for garnish

 

In a preheated medium size pot add oil, onion, garlic, leek and fennel saute for 5-8 min to soften vegetables. Sprinkle with salt & pepper.  Add diced potatoes and continue stirring and cooking on medium heat for another 5min.

Add broth and bring pot up to boil.  Immediately turn down the heat to a simmer and cook until vegetables are fork tender.  Approx. 20-30min. Taste for seasoning.

Using a slotted spoon transfer the larger chunks of vegetables to a blender add some stock just to blend and puree. 

I like leaving a few chunks to add texture so everyone can see the ingredients.

 

Enjoy with love!