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
calories.
 
 
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
conference.
 
 
Steak Boscaiola
 
Here's what you'll need:
 
1 lb of stir fry strip sirloin steak(cut into strips)
or slice your own steak...it'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
Marinade:
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.
Prep:
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.
 
Assembly:
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
Crustini

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
with
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!



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 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.
Tartufo
1 Container of your favourite frozen dessert;
1 cup granola
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.
Prep:
Place 1-2 tbsp. of syrup on a plate.
Place the Crunchy Tartufo over the syrup.
Enjoy with love!