Sunday, 30 March 2014

Strawberry Fool

 Ah finally spring is here~
Well although we still have snow here~
But I am optimistic that it will melt soon!!
This dessert should melt even the coldest of hearts
Strawberry Fool
A light airy dessert that usually gets it's lightness from high in calorie whipped cream.
No Foolin'
sorry pun intended...teehee
Well this dessert lives up to its name using
So Delicious  
dairy free products
Dairy Free Recipe Madness Contest
lower in calories than cream and no saturated fats
This showstopping colourful dessert can be made easily enough for any night of the week and
elegant enough for guests.
Strawberry Fool

Mix together
1 1/2 cups crushed cookie crumbs
1/3 cup vegetable shortening
Sprinkle onto the bottom of a trifle bowl.


2 cups sliced, hulled strawberries
500ml So Delicious Coconut; Cherry Amaretto frozen dessert
454g So Delicious Cultured Coconut "yogourt"; strawberry or blueberry
1 box of strawberry or raspberry jello powder
Take the "icecream" out of the fridge
Bring 1 cup of water to a boil.
Pour the contents of a jello box into the water and stir to dissolve the sugar.

Pour cooled jello into a stand mixer bowl and 
mix in the "yogourt"

 Fold in the strawberries.
Fold in the softened "icecream".
Using a spatula scrape sides and pour over the crumbs, smoothing the top

Cover with plastic wrap and refrigerate overnight.
This mixture will slightly firm up.
 Serve individual servings with extra 
berries macerated with a bit of sugar. 
*This can be poured into a springform pan and frozen, then sliced into wedges*

Enjoy with love!

Thursday, 27 March 2014

Lentil Poppers

 Well although it may not look like it,
Spring is finally here!
With this season of renewal comes the outdoor BBQ and all the festivities that come with it.
 It embodies the fresh colours of spring and it's so appealing to serve these individual tasty morsels full of flavour and colour.
This recipe is a great make ahead appy' that you can serve 
warm or cold!
With no fuss, using many of the ingredients you probably have 
in your pantry. 

Kids will 'POP' these without question and you'll know you are giving your family and friends something nutritious using, 
high in fiber, minerals and protein using
Canadian Lentils
Double this and you can freeze them for another
Lentil Popppers

100g canned green lentils, rinsed, drained
1/2 cup cooked seasoned arborio rice
(this has more starch, so it will stick together better for forming balls)
1/2 cup mixed frozen vegetables (peas, corn, carrots)
1/4 cup tzatziki dip
1/3 lb. ground pork or sausage
1/2 cup panko bread crumbs + 2 cups for coating
4 tbsp.  grated Parmesan cheese, divided
2 tbsp. minced flat leaf parsley
1 tsp each salt & ground black pepper
1" vegetable oil for frying; your choice
227g pkg. Tomato Bruschetta for garnish
36 skewers
In a small bowl blend 2 tbsp. Parmesan with 2 cup panko crumbs. Set aside.
In a large bowl combine lentils, rice, vegetables, sauce, meat, crumbs, parsley and 2 tbsp. Parmesan.
Allow to sit for 15 min to absorb flavours.
Shape filling into 1 1/2" balls using a teaspoon or small ice cream scoop. Drop into crumb mixture and roll to adhere coating. Roll mixture using 2 hands to form balls, pressing crumbs to firm. Continue until all are formed.
In a heavy bottomed pot bring 1" of oil to 350F.
*or drop one crumb into oil, if it immediately sizzles and rises, it is preheated*
Place balls into oil do not pack tightly or it will lower the oil temperature.
Fry until golden and crispy. Drain on paper towel.
Pierce each pop from the top to enable easy pick up.
Serve with Bruschetta in individual serving spoons for each

Enjoy with Love
I would love a "like" at Canadian Lentils at their facebook page:


Tuesday, 25 March 2014

Chicken & Lentil

Here's a new spin to add to your
"What do I do with this chicken" dilemma.
Your family will love this meal.
Confit is a slow stewed meal and this easy updated Chicken & Lentil Confit 
can be made stove top!
Using canned Canadian Lentils
 This dish is quicker than your traditional
Confit because the lentils here are already cooked.
It's low in fat too!
Canadian Lentils are one of the highest forms of fiber, minerals and vegetable protein available.
You will feel satisfied and not craving carbs after this nutritious and delicious meal.
Chicken & Lentil Confit

4 chicken legs, thigh attached
3 tbsp flour
1 heaping tbsp tomato paste
2 tbsp EVOO
3 small onions, peeled, halved or sliced into rounds
3 garlic cloves, peeled
1 chopped green onion
1 cup whole cremini mushrooms
2 cup cooked green lentils (canned can be used)*
3 peeled, russet potatoes, quartered
3 tbsp parsley
1 cup white wine or chicken broth
1/4 cup water
1 birds eye pepper or to taste
salt to taste
Remove the skin from the thigh part of the chicken, reducing the fat content.
Dredge the chicken with the flour. 

Brown chicken all over in a large preheated skillet with the olive oil.

Add pepper, onions and garlic to the pan, move around to coat with oil.
Add paste to a hot spot and cook for a few seconds, it will turn a darker colour.

Add seasoning, green onion, herbs, mushrooms, wine.

Reduce the heat and cook for 1/2 hr. turning meat every 15min. Then, add potatoes and lentils, season to taste.

Cover, leaving slightly ajar and simmer on med. low for 30min. more

 Add water after 15min. and continue simmering. 
The chicken falls off the bone.
Serves: 4 or 2 hungry people

*If you prefer to make them 
fresh boil

1 cup dried green lentils with 3 cup boiling water for 10min.
Drain the water and drop into the cooking mixture so they continue to braise.
You may need to add more water.

Enjoy with Love!

Friday, 21 March 2014

Lentil & Quinoa
Rainbow Salad

 It's really easy to prepare meals that I call
"fast foods"
With a few key ingredients you have around the house, you can have a budget friendly meal that is easy to prepare, low in calories, high in nutrition and soooo inviting too~
This refreshing, nutritious and extremely colourful salad can me made during the week or weekend and then you have a base that you can add anything you'd like for brown bagging lunches.
This Rainbow salad is a great side too with healthy quinoa and Canadian Lentils mixed with a  rainbow of veggies!

Double this recipe and you can feed quite a few people
 Lentil & Quinoa
Rainbow Salad

You'll need:
  2 cup cooked quinoa

1 cup cooked green lentils*

1 cup thinly sliced red cabbage

1 cup tomato, diced

 1/3 of a yellow & orange bell pepper, diced

1/3 of an English cucumber, diced

3 tbsp parsley, chopped fine

2 tbsp basil pesto

4 tbsp EVOO

2 tbsp white balsamic vinegar

1 tsp of salt or to taste

Toss all ingredients together in a large bowl.

Can be prepared ahead and refrigerated up to 4 days.

*1/2 cup green lentils
3 cup water

In a large pot add lentils and water. 
Bring to a boil and cook for 30-40 min. until al dente
Drain and cool.
You can use rinsed and drained canned lentils too!

Tuesday, 18 March 2014

Triple Chocolate
Trufflentil Cookies

I know what you're thinking;
That is a weird title for cookies
Right? Lentils?
These decadent cookies are shaped just like the elusive truffle, so dark and rich in colour with the use of cocoa and earthy, high in protein lentils.
A cookie this rich looking is Decadent right?
Here's the surprise; they aren't.
In my latest venture, I decided to make a cookie that is more nutritious via fiber, minerals and protein= Lentils
Adding Canadian lentils make this cookie incredibly nutritious and no one will ever know that it has lentils in it!
Lentils make this cookie crunchy on the outside and soft and tender on the inside.
I reduced the fat by 1/2 because the lentils replace some of the shortening. The cookies are not too sweet making this a perfect healthy bite size snack.

So why not add lentils to your dessert?
Now you can have have your cookie and 
eat it too!

Triple Chocolate Trufflentil Cookies

1/2 cup butter 
(margarine can be used, they will be softer)
1/2 cup canned green lentils 
(rinsed well and drained)
1 cup packed brown sugar
2 lg eggs
1 tsp pure vanilla extract
3 tbsp strong brewed espresso
2 cup flour
1/2 cup cocoa powder
1/2 cup chopped macadamia nuts(opt)
1/2 cup dark or semi sweet chocolate chips
1 tsp baking soda
pinch of salt
100g melted dark chocolate

Puree the lentils in a food processor.
Add the butter,  blend well.
Add the sugar, eggs, vanilla, melted chocolate, coffee and blend.
 Add the dry ingredients, pulse and blend only for a few seconds.

Stir in the nuts and chips by hand.

Using a small 1 tbsp size
ice cream scoop,

drop mounds 2"- 3" apart onto
  parchment/silpat lined baking sheets.

Bake @375F for 15min. Let cool on pans.

100g orange scented white chocolate, melted
2 tsp vegetable oil
Place ingredients into a heatproof dish and pop it in the oven when the cookies are baking for 5-7min. Stir to melt and drizzle over cooled cookies. Allow to harden at room temp. for approx. 1 hr.
*or microwave for 1-2 min on high*

Makes approx. 50-60 cookies 
*The dough can be mixed in a stand mixer with a paddle attached.*
*When stored in an air tight container at room temp. they soften all over, flavour is not affected*
* Can be frozen with parchment between single layers for up to 3 months*