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If it does not bubble the yeast is no longer active, discard.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

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 I would appreciate it so much if you could add a vote to this recipe! Thank you in advance



Cracked Wheat

Salad

Here's a new twist to an old favourite.

Wheat!

Most of us are used to having wheat in a processed form via:

bread; yum

pasta; double yum

desserts; yummers!

Need I say more?

As you are aware everywhere you turn the media, Doctors (OZ), books, newspapers

are trying to convey the need for more fiber in our diets.

Unfortunately the processed way generally is quite refined and has much of the fiber removed.

This recipe uses the whole grain but it is cracked making it faster to use & cook.

This cracked grain is soaked and has no cooking involved!

It is great for a side dish, can be made ahead of time and you could easily eat this for lunch and because it is a whole grain and full of fiber and natural protein, it will keep you full for hours!

 

1 cup cracked bulgar wheat

1/2-1 cup chopped tomato

1/4 cup chopped flat leaf parsley

1 1/2 oz EVOO

1/2 oz red wine vinegar

1 green onion, ends removed, chopped

1 clove garlic, peeled, finely chopped

salt & pepper to taste

Soak the wheat in 2 cup water for 1hr.

Drain the wheat of an excess water, add the remaining ingredients. Toss to combine.

Can be stored for up to 3 days

Enjoy with love!

 



Heavenly Honey

Bao Smoothie



Smoothies are the way to go any time of the week in my house, day or evening.

Most of us think of them as pick me ups, 

starting a diet or

 just for detoxing.

But!

Smoothies are an actual nutritious meal to go.

Best of all it tastes like a dessert!

Pack them with ingredients your kids may not normally want to eat, like veggies.

I've hidden asparagus in this one!
Shh

Deliciously flavoured and only you'll know the  the ingredients in it!

This smoothie is packed with vitamins and proteins that will keep you going.

Don't just have a smoothie for breakfast!

Make it ahead of time and enjoy it after sports or when you are on the run.

It will keep you full and satisfied and it's low in calories.

1 tbsp Honey
1 banana

4 strawberries

1/2c blackberries
1/2c blueberries
3tbs vanilla yogurt
2tbsp bran
1tbsp chia seeds
3 stems of asparagus, woody ends snapped off
crushed ice

In a blender/processor blend all ingredients.
 

 

Roasted Red Pepper Pesto

&

Leek Risotto

 I must admit Risotto is not from the region of Italy my parents are from.

It is from the Northern part of Italy and my family is from Rome.

Pasta is the main carb in Rome but, for me risotto  is such a comfort food.

I make it throughout winter as a hot side dish and it has taken me years to get it just right.

Now my mom asks me for recipes for added interest to her weeknight meals!

I make it as part of our dinner or by itself with a large fresh salad. It's creamy goodness is great on a cold or rainy night.

Roasted Red Pepper is one of my favourite vegetables, it adds flavour to many of my dishes or as a side on it's own.

This puree is more Portuguese than Italian and this came to me as an idea

An idea of why not?

Let's try it and see,

Well it was really delish and the whole family loved it!

Especially the kids who are not so small anymore and still don't want to eat their veggies.

3 tbsp EVOO

1 leek, washed, chopped

1-2 tbsp chopped flat leaf parsley

1 cup italian arborio rice

1/2 cup white wine

3 cup chicken or vegetable broth

1/3 cup grated parmesan or pecorino cheese

Sauce:

1 cup roasted red pepper*

1 clove garlic

Preheat a medium pot, add oil and leeks. Cook on medium heat to soften leeks until they are slightly translucent. 

Add the rice and stir to coat for 1-2 min.

Add the wine, stirring until wine is absorbed.

Lower the heat and add 1 cup of broth and continue simmering & stirring. When the broth has almost absorbed add the next cup and continue until the grain has plumped and is not longer white. Taste for doneness and seasoning.

 

While the rice cooks, puree with a processor/blender or hand mixer the roasted red peppers and garlic. If the mixture is too thick add 1 tbsp EVOO and continue to puree.

 

Stir in the pureed peppers and cheese. Mix to incorporate. Let the mixture sit for 10 min to combine flavours and absorb all of the liquid.

 

Serve as a side with a well balanced meal. Including a salad gives you extra fiber to a well rounded meal, keeping you full for longer.

*Roasted Peppers:
Place 2 whole peppers either under the broiler, on the BBQ or ontop of the grill of a gas burner.  Turning as the skin chars and blackens.      Don't worry you are just burning the skin.
Place on a baking sheet to cool slightly..you will see many chefs cover with plastic or put the peppers in a bag...this is not necessary and it softens the vegetables too much..my Italian mom would not approve of that.

With a sharp knife scrape off the burnt peel. If too much peel sticks to the pepper, rinse it quickly under running water...but very quickly as to not rinse off the flavour!
Core and discard seeds. With your fingers pull strips of the pepper lengthwise as it tears along the grain. Place in a container for pureeing.*

Enjoy with love

 

 



Low Fat

Chickpea & Zucchini

Quinoa Stew

I love it when side dishes actually have a dual role and can be eaten as a meal!

Well Quinoa, a high protein grain with the added goodness of chickpeas is a

Power Packed Protein Punch

Add in the zucchini and tomatoes and it is a complete meal! and Vegan too!

If you don't tell people that they are eating Quinoa visually; they actually think they are eating couscous, the cousin of pasta.

Quinoa is highly nutritious!

 

 



2 cup tomato puree

1 can chickpeas, rinsed and drained or 1 cup dried (*recipe below)

1 onion, peeled and chopped

1 small zucchini, washed,ends trimmed and sliced

4-5 sprigs of parsley, washed and finely chopped stems included

1 1/2 cup quinoa, rinsed and drained

1-2 tsp salt

pepper to taste

1 tbsp EVOO

 

Preheat a medium size saucepot. Add oil, onion and zucchini, sauté for 3-5 min on medium low (#5), stirring.  Pour in tomatoes, salt, pepper and parsley. Stirrig to mix together; turn up the heat and bring to a boil.  Add 1 cup of water.  Immediately reduce the heat to a simmer and cook for 30-40 minutes. *This can be made up to 2 days in advance and reheated*

Pour in quinoa, stir to blend. Cook until tender approx. 20min., stirring.  If it becomes too dry add some more water to make a stew like consistency.

 

*Place dried chickpeas in a pot of water large enough to cover the chickpeas by approx. 2".  Bring to a boil, reduce heat to #3-#4 and continue cooking for 1/2 hr.  Drain and rinse. Tip into tomato sauce and continue cooking for the recipe or until softened.*

Serves: 4-6
Enjoy with love!

 



Jalapeno & Green Pepper

Vegan Cornbread

 

 

Cornbread is technically not a bread because it is a pan "bread" that rises with baking powder instead of yeast but, it is so fast and easy, that any cook can make it in minutes and have a great dish ready for dinner and perhaps a snack later on ;)

Mix it quickly and pop it in the oven to bake and you have a steamy side with your meal.

I have seen and tried quite a few recipes. Some have been good some have been too pasty(spoonbread) for my liking. Some have had too much of a grit feel in my mouth.

I like a combo of flour and cornflour with some fresh or frozen kernels in the mix.

 

When I make cornbread as an accompaniment to a main meal, I want it savoury, not sweet as many recipes put enough sugar to classify this as a dessert, in my humble opinion.

I omitted the sugar suggested, in my quest to lower the calories and used sweetened dairy free milk, so that it would have a touch of sweetness.

Just like me!    What!

This recipe is a version that I found in a

Vegan cookbook.

It has no dairy or eggs and is even good for you with the addition of wheat flour.

As you can see by the picture it is not as yellow as expected because of the wheat and lack of eggs. But, it rose to the occasion and is very fluffy.

I added pickled jalapenos that you can find in the Mexican isle of your favourite grocery store. Thinly diced they are not too hot, even for a child.

I added a compound garlic "butter" made with margarine so that it would have some more substance because of the lack of eggs and fat.

AND

when it's hot out of the oven what else are you going to do other than slather somethin that will melt off!!

Of course use your imagination and add any ingredient your family loves and make it your

very own.

 

This is quite delish, very low in fat and high in fiber!

 

1 cup whole wheat flour

1 cup whole grain corn flour

1 tbsp baking powder

pinch of salt

1 tbsp apple cider vinegar (I only had red wine vinegar)

1 tbsp extra virgin olive oil

1 1/2 cup sweetened soy, rice or almond milk

1/2 chopped green pepper  (red can be substituted)

1 tbsp jalapeno fresh or canned

1/4 cup chopped chives or green onion

1/2 cup fresh or frozen corn kernels (I ran out! humpf)

 

Garlic Butter

 

1/3 cup margarine

1 garlic clove, pressed

pinch of sea salt & pepper

1 tbsp chives or any herb you like

Mix together and refrigerate until needed. Spread to your hearts desire. Keeping the calories in mind of course ;)

 

 

 

Lightly oil or spray an 8"x8" casserole dish

Preheat the oven to 350F

 

In a large bowl, blend dry ingredients together

 

Mix wet ingredients together. Pour into dry ingredients and mix with a spatula or wooden spoon. Before everything is mixed, add in the herbs, and vegetables. Continue to blend, do not over mix.

 

Spoon into casserole dish. With the spatula evenly spread the mixture to the sides.

Bake for 35-45 minutes until a skewer pierced through, comes out dry.  

 

 

Enjoy with love!

Berry Delicious

Breakfast Muesli

No Fat

No Sugar

Lots of Fiber

This muesli is so easy! 
Make it the night before and you can eat it on the run!

Full of fresh fruit flavours

You can make it with whatever suits your fancy.

This is even great for the kids snack or break time at work!

Best of all it's guilt free!
When oatmeal is cooked it's digestive fibers are broken down by the heating process, so when you eat it, there is less bulk to keep you feeling full longer.
This method has no cooking involved so the fiber stays raw.
You break it down with your teeth and it takes longer to digest keeping you feeling full longer.
Uhum! Let me repeat with no fats!
I have sweetened mine with Stevia a cactus plant derivative, which does not spike your blood sugar level and is actually good for you.
 

 

 

1/3 cup rolled oats

1 cup milk or non dairy beverage

1/2 cup total mixed berries, almonds, dates, raisins, cranberries, grapes, etc.

1 tbsp chia seeds (omega 3's and fiber)

1 tsp stevia or honey

experiment  try a spoon of  peanut or almond butter, bran, or use yogourt instead of milk!
 

Place oats and milk in a nonreactive container and refrigerate overnight.

When ready to eat add any mixture of toppings to your taste. Stir and enjoy!

If you're in a super hurry in the morning: you can mix the fruit in the night before and it will just macerate and sweeten the whole mixture!

 

You'll be tempted to make extra for everyone on the go.



Asian Summer Rolls

As the months get warmer we shed our heavier clothes and rejoice in the warmer weather and all it has to offer.

We also begin to shed some unwanted pounds put on by heavier meals consumed throughout the colder months.

This simple and elegant dish is full of flavour, easy on the budget, low in fat and has exploding  colour.

Fresh and full of crispy vegetables you can make this any way you'd like with whatever you have in your refrigerator.

It is portable and fast

The pliable outer shell is made with paper thin sheets of rice.

Instantly softening when dipped in warm water, they become see through, showing a variety of appetizing colours.

 

6 - 10 sheets rice paper wrappers

1 jalapeno, seeded and julienned

250 g white rice noodles, cooked, cooled

 

1/2 cup each of julienned: red or green peppers

                                           cucumber

                                           green mango

                                           green or red onion

                                           carrot

                                           roasted chicken or

                                           shrimp

                                           snow peas

 

Open package of dry rice wrappers.

 

 

Working with 1 wrapper. Immerse under warm water, just to coat. 

 

 

                           

  This weave pattern is sturdier than other types.

   

  Place on a large enough plate, platter or           cutting  board.

             

Place a variety of your vegetables, noodles and meats down the length, over to 1/3 of the circle.

Fold over one end then fold in the sides.

 

 

 

Continue Rolling until you have a tight package.

 

Continue filling and rolling remaining ingredients.

 

Dipping Sauce:

 

1/4 cup tamari sauce

7-8 drops of toasted sesame seed oil

1/2-1 tsp sriracha sauce

1/2 tsp pureed ginger

Mix all ingredients together.

 

 

 

Enjoy with love

 

 

 

 



Corned Beef

Sunday Supper

Although I usually make all of my meals from scratch using fresh ingredients....

Every once in a while I love to make corned beef.

It is brined and preserved from the cut of beef called Brisket.

A cut that takes hours to cook before it becomes tender.

You may be more familiar with buying sandwiches from the deli, Corned Beef on Rye.

 

I love to accompany this hearty, homey meal with roasted potatoes and sauerkraut.

Paying homage to it's German heritage.

I like to roast mine after it has boiled for 1hr to colour the beef. Do not be dismayed from the bright red colour when it is roasted.

This is the preservatives.

It generally is a one pot boiled meal but, that's too plain for this foodie.

I hope this inspires you to try it.

Because it is brined and preserved you have a tendency not to eat as much so, a small piece feeds a family of four with no problem and all the flavours are in it so you don't have to do all of the work!

I made extra for weekday sandwiches

WIN WIN

 

1- 2lb corned beef

1 jar of sauerkraut

4-5 medium potatoes, peeled and quartered lengthwise

1 onion chopped, fine

EVOO

2 bay leaves

salt & pepper to taste

1/2 tsp each of rosemary, paprika & garlic powder

1/4 cup white wine

 

Cut and rinse the corned beef. Pat dry. 

Place in a large pot filled with 3/4 full of water.

Bring to a boil. With a large spoon skim the foam that rises and discard. 

 

When it comes to a boil reduce to medium heat #5  or lower and continue simmering for 1- 1 1/2hrs.  Drain.

 

Meanwhile drain the sauerkraut and rinse under cold water to remove the brine.  Squeeze out the moisture with your hands.

 

In a pan add 2 tbsp oil and saute the onion until transparent.  Drop in the drained cabbage.  Toss to coat and cook to a golden translucent colour about 10 minutes tossing every few minutes to prevent sticking.

 

Place cabbage into a casserole dish.  Place the beef on top and distribute the potatoes between and around the beef. Nestleing them into the cabbage.

 

Sprinkle the spices and seasonings only on the potatoes. The preserved beef and vegetables have enough of their own seasonings. Finely drizzle the wine over the potatoes followed by some oil.

 

Cover with foil and roast in a preheated 350F oven for 2 hrs., turning every 1/2hr or 45min until a fork easily pierces through the meat.

 

Uncover the roast for the last 1/2hr to brown.  If more liquid is needed, add some wine or water.

 

Serves: 4 if using 1 pkg of corned beef

 

Enjoy with love!



Thai Panang Soba Noodle

Birds Nest

Thai food is so fragrant and delicious!

This dish has an ingredient most people are not familiar with,

Panang

It is a Thai curry paste.

There are quite a few varieties with different ingredients and heat intensity.

My favourite is Red Panang Curry Paste.

It is full of fragrant roots, leaves and spices.

Add coconut milk and you have a fabulous authentic creamy Thai flavour sure to please everyone.

But watch out it has a kick!

Red chilies (hence the Red Paste) is the first ingredient on the can.

Lemon grass and Kefir lime leaves give this paste it's wonderful aroma.

Galangal is Thai Ginger. On it's own I prefer the ginger I'm used to which is very citrus. Galangal however is more medicinal in flavour.

Mixed with this blend of spices like cardamom, cumin, bay leaves and coriander seeds, I am transported to a relaxing tropical Island in the Pacific.

 

Soba noodles are made with buckwheat grains, lending a dark look to a long thin spaghetti. Each portion is individually wrapped like a present.

They have a higher content of fiber and protein then regular noodles, making them a good nutritonal choice.

The fiber in Soba noodles do not turn into sugar as quickly as white noodles so it stabelizes your blood sugar level, keeping you full longer.

 This dish would impress your family and friends adding an exciting dish to your weekly menu. 

 

300g pkg of soba noodles (6 bundles)

225g can of water chestnuts, sliced

1 onion peeled, chopped

1/2 red pepper, seeded, julienned

5-6 stalks of Gui Lan or 1 bunch broccoli

1 pkg enooki mushrooms

1 cup oyster mushrooms

2 cloves garlic, peeled, sliced

200g snow peas, destringed

2 lg. boneless chicken breasts

1 - 2 tbsp panang sauce (it is quite hot)

1 can coconut milk, stirred

canola or vegetable oil

 

Bring a large pot of lightly salted water to a boil. Drop in the noodles and cook until "al dente" do not over cook. Drain and shock in ice water. Drain again and place back on burner with the heat off. This will "dry" the noodles slightly so that they do not have excess water.

 

Place 2 tbsp of oil. in a skillet and with tongs remove 1/6 of the portion of noodles and quickly fry on medium high heat. Spread out to the size desired to make your nest.

 

Drain on paper towels. Repeat to finish the portions. Set aside

 

Slice the vegetables to uniform sizes.

 

 Panang, Enooki, water Chestnuts, and coconut milk, above right corner

 

Slice the chicken horizontally making four breasts.

Then cut thin lengthwise slices. This allows you to stretch the budget and is very economical.

 

Marinate the chicken with 1 tsp of Panang



 sauce and set aside.

Wash hands with soap thoroughly.

*This is why I prepare the veggies first so that everything is hygenic.*

 

In a large preheated skillet or wok. Add the chicken and brown lightly in 2 tbsp oil.  Remove from pan and set aside.

 

Saute the onion adding more oil if necessary. Then add the broccoli (Gui Lan). Using tongs toss to coat and begin to cook as the leaves and stem will soften. Add pepper, oyster mushrooms and peas. Continue tossing to cook on medium high heat.

 

Move some of the vegetables over, creating an empty spot, add Panang sauce, stir to spread and allow aromas to escape.  Add the coconut milk and continue to toss the vegetables to mix.

 

Drop in the chicken including any juices and continue to cook until chicken is no longer pink reducing the liquids.

 

Add the Enooki mushrooms last. Toss just to coat.

Serve over crisp nests.

 

Serves: 4-6 hungry people

 

Enjoy with love!

 



 

Mango Salad

with

Cellophane Sweet Potato Noodles

I had this salad years ago at a Vietnamese restaurant as a starter with our meal.

It was recommened to me by my girlfriend.

I was never a big fan of Vietnamese food simply because much of that regions food is sweet and hot and those combinations are for braver stomachs!

However this salad is so fragrant and delicious that I couldn't get over it and raved to my friend.

Being of Asian origin she taught me how to make this fresh salad that can be had as a meal when you add noodles to it. Every once in awhile I enjoy making this and everyone in my family loves it because it is very different from our Italian food.

The cutting of the vegetables takes a bit of time to prepare but my mandoline makes this process easier.

For those of you who are not familiar with a mandoline, it is a tool that chefs use to "julienne" vegetables perfectly so that you don't have to spend so much time doing so.

Mine is a very good quality. When I bought it, there was nothing more inexpensive and it has many attachments enabling me to even get a cross cut for waffle fries.

Today they sell them made out of plastic and are  very affordable.

If you do alot of fine cuts, perhaps you would be wise to invest in one.

Many of you may be tempted to put these veggies through the shredder of your processor

DON'T

You will get a messy mush releasing too much water.

 

 

1 green unripe mango, peeled and seeded

1/2 red or green pepper

1/2 cup cherry tomatoes

4" piece of english cucumber, peel on but washed

1"-2" piece kohlrabi, peeled*

1 carrot, peeled and ends cut off

1/2 pkg enooki mushrooms, root ends cut off

200-400g pkg cellophane sweet potato noodles

1/4 cup salted peanuts

6 radish leaves, washed

1-2 tsp toasted sesame seed oil

2-3 tbsp finely chopped cilantro

 

Vinegrette:

1 cup water

1/2 cup white vinegar

1 tbsp sugar

3-4 kefir lime leaves, found in an Asian grocery store

2 cloves, garlic peeled and chopped

2"-3" piece of ginger, slivered

1-3 tsp sriracha sauce(Asian Hot Sauce)

 

 

Place vinegrette ingredients into a small pot and bring to a boil.  Boil on medium high heat for 2 minutes. Turn off the heat. Allow to come to room temperature. This can be placed in a  sealed container unstrained and refrigerated for months.

 

Bring a large pot filled 1/2 way with salted water to a boil. Drop in the noodles and turn the heat off.

Stir to seperate every 5-8 min. The noodle will soften and it will be ready when you taste it for an "al dente" bite. Drain and set aside.

 

Toast peanuts on medium high in a small skillet. Shaking the pan regularly to colour and bring out the fragrance. Cool and chop. Set aside

 

Meanwhile using a mandoline:

 

Julienne the vegetables to a thickness of 1/8" wide and 3"-4" long strips or to your liking. Conversely, if you do not have a mandoline, cut the vegetables with a knife to 1/8" thickness then cut lengthwise giving you slivers or matchstick pieces.

 

Cut the radishes across their width for variety.

Cut the tomatoes lengthwise.

 

*Kohlrabe is a wonderful crisp vegetable that has a thick peel. It is pleasant and crispy when eaten raw. It does not have a strong flavour making it easy to add to many dishes or salads.*

 

Assembly: Place the noodles back into the pot. Toss all of the vegetables onto the noodles except the mushrooms.

 

With the tonges toss to mix thoroughly. Drizzle desired amount of Vinegrette ontop to taste. Add some salt if necessary. Drizzle with sesame oil, toss to coat.

 

Sprinkle peanuts and cilantro leaves on top.

Place a radichio leaf on the bottom of the plate and fill with the mixture. Garnish with mushrooms.

 

Makes 4-8 servings

 

Enjoy with love!

 





Quinoa & Amaranth

Asparagus & Pesto

Risotto

Risotto for me is a comfort food.

Especially so, in the cold months.

It's hard to resist eating it while waiting for it to cool down as you watch the steam rising from the pot.

I always have stock on hand for the winter months so, it gives me alot of leeway to choose what delish dish I want to create using it.

Today I decided to make a lower carb side. Quinoa and Amaranth are ancients grains.

Really grasses, these are the seeds of the grass.

They are very high in protein and are a whole grain.

Quinoa explodes when cooked and you can actually see the "bran" part of it, which is the outer part if you look close.

Amaranth has such a nice crunch under your tooth. Both have an earthy taste and are easily substituted for anything you would do with rice.
The cooking time is also the same.

Because they have little starch they don't swell and soak up liquid like rice and pasta.

Turning it off just before it is cooked allows the grains to continue cooking absorbing the rest of the liquid in the pot.

You then would fluff it with a fork just like rice.

Today I decided to make an aromatic risotto using asparagus and pesto cubes.

These are the cubes that I process and freeze in the fall so that they are ready whenever I need to add it to a dish!

http://tastyd.blogspot.ca/p/bits-bites.html

These grains are versatile, extremely high in nutrition and are gluten free!

 

 

1 cup of rinsed quinoa

1/2 cup amaranth

3 cup chicken or vegetable broth

1 small onion, peeled and minced

8 stalks of asparagus, washed, ends snapped, diced

1 tbsp of pesto or 2 tbsp fresh chopped basil

salt & pepper to taste.

EVOO

1/2 cup Parmesan + more for sprinkling

 

Drizzle 2 tbsp of EVOO into a preheated medium sized saucepan. Drop in onion and cook until translucent stirring occasionally on medium heat.  Tip in asparagus and cook for 3-5 min. Then remove the asparagus with a tong and set aside.

 

 

Add grains and stir to coat.  Ladle in 1 cup of liquid at a time into the mixture, until liquid is needed as the grains expand and soak up the liquid. Stir regularly to create a creamy texture and to prevent the risotto from sticking.

 

Five minutes before the risotto is ready add the pesto, cooked asparagus and cheese. Stir to incorporate. Taste and adjust for seasonings Turn off the heat and allow the ingredients to blend.

 

Spoon into plates and sprinkle on more cheese.

 

Enjoy with love!