Kale Chips

There is a big trend in Toronto towards finding "healthy" snacks.

I say that jokingly because as we know, snacking generally is not "healthy" and also adds a lot of extra calories to your daily intake.

Even if the foods start out wholesome as they get processed, additives, salt, sugar and preservatives get added making the food less "healthy" than it should have been.

A big trend is to make your own Kale Chips, so of course being adventurous, I decided to try to make them myself.

Not always do my recipes turn out to be fab!

Especially on the first go,

these were too salty this first time around and the Kale gave off an aroma of cabbage in the house!

Surprise to me

since I always cook this veggie.

I have never baked it before.

Although I love cabbage I was not impressed with the kale tasting mildly of it.

My kids

LOVED THEM

 real surprise here!!!

I think they loved the crunch more than anything else and have already asked me to make more!

 

Go figure!

 

If you want to make something that is quite healthy with no guilt, here are the steps.

 

Wash and pull off the leaves from the stem

from 2 bunches of kale.

They shrink so much, you will need the amounts.

Grasp the stem with one hand and pull down, removing the leaves.

Leave them large.

Do not discard the tiny ones, they become bite size

 

Place 3-5tbsp olive oil in a ramekin.

Dip your fingers into the oil and using both hands massage each leaf, front and back.

 

*This is an important step, or they will not crisp*

Spread out evenly on two large baking sheets.

Lightly sprinkle with salt.

It will look like too little, but as they dehydrate the salt remains.

~Don't over do it~

Bake in a 350F oven for 20min.

See how much they shrink?

 

Turn the oven off and leave them in to continue to dry without added heat or they may brown and burn.

 

Check for doneness,

both sides are crisp when lifted off the sheet.

This is the yield of from one sheet.

 

Pile onto a platter and enjoy!

Great conversation piece for guests.

This beautiful repurposed Birch round was gifted to me by my friend Teri

 

I don't know how long they can be stored because, mine didn't last the evening :D

Enjoy with love!

How to...

 

Make Pizza Dough

No Fat Version

 

There are many types of pizza dough recipes

try some and see which suit your tastes best

This one is particularly crunchy

Be adventurous!

Change the topping to suit your needs or just add whatever ingredient's you have in the refrigerator.

 

 

2 cup lukewarm water

3 tsp traditional yeast

pinch of sugar

3 cups all purpose flour + extra

1 1/2 cup durum wheat flours

course ground corn meal for sprinkling on counter

 

Preheat the oven to its 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 do disperse the yeast. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.

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 will 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 to you baking sheet or stone.  Adding dough if it becomes too sticky. If it will not yield allow to rest in between stretching.

Allow to rest and rise again for 15-20min.

Spread or fill with desired toppings and bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.

 

If you stretch the dough out on a large sheet you will get a thin crust. If you spread it out on a smaller sheet you will get thicker crust pizza.

Your choice!


Guacamole Salsa

I have to admit, I enjoy Guacamole!

Many of us do!

But for me, if it's all mashed like many Guacamole's are I WILL eat the whole container.

Most of us are not aware of what portion sizes should be and where the hidden fats are.

Avocados are a monounsaturated fat full of Omega 3's

It is a very healthy item but, with added tortilla chips it can become an excessive caloric item.

I decided to make it into a chunky salsa so that I would spoon it over my entree like a

"dressing"

This way I would have the benefits of moisture to my meal with the nutritional content and without all of the extra calories

Win Win Situation

Don't you agree?

This is very simple to make and you can go wild with any flavour boosters.

Here's my version today!

 

3 ripe avocados

1 tbsp chopped onion

2 tbsp chopped parsley or cilantro

1/2 large tomato, diced

salt & pepper to taste

1 tbsp extra virgin olive oil

1 lime, juiced, zested if you want more citrus punch!

 

Cut into the avocado along the whole length to the pit. Twist the avocado and pull apart.

 

With one swift movement "hit" the knife blade onto the pit. It will stick to it. Twist the knife and pop out the pit. Lightly bang the pit into the side of the sink, I have a recycling basket, pop off the pit.

 

With the tip of the knife, run 1/2" lines lengthwise and crosswise into the avocado, do not cut through the shell. Scoop out the flesh with a spoon, giving you perfect cubes. Continue for all of the halves.

 

Toss the tomato, avocado, herb, oil, salt and pepper into a bowl and enjoy.

 

Cover to refrigerate until needed. Use within a few hours. It will darken if you have leftovers but it is still edible.

 

Enjoy with love!

 

 

 

 





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!

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



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!

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

 

 

 

 



Cream of Tomato Soup

I have fond memories of making PB & J sandwiches and hot creamy Tomato Soup when I was a child when I went home for lunch.

Since my mom was a working mom, I had to make my own lunches when I walked home for lunch with my girlfriends.  When I think back, I lived about 20min walking distance from my school and I used to trek home and back just for lunch! Unheard of today and certainly not at the age of 10!

Campbell's soup and a sandwich were the fastest and easiest meals to make and off I went back to school warm, with a full tummy and just in time for the bell!

When I started having an interest in cooking, from an early age, this was one of the dishes I taught myself how to make after having mastered how to make a white sauce and roux. Known today as a bechamel.

It tastes so close to the canned version that when I serve this to guests they actually think I am serving them canned soup!

How about that for acclaim... 

 

2 tbsp EVOO

1 1/2 tbsp flour

3 cups milk or non dairy unsweetened beverage (soy, almond)

5 cups tomato juice or vegetable juice (which is tangier)

1 small onion, peeled chopped

salt & pepper to taste

 

In a large preheated pot add oil, onions and a sprinkling of salt and cook on medium heat to soften the onions for 3minutes.  Add the flour and stir into the mixture.  It will clump and look messy, continue to stir "cooking" the flour mixture for 1 minute or so. This is called a roux.

 

Slowly add the milk, stirring continuously to incorporate into the flour mixture.  It will begin to thicken immediately.  Stir vigorously so mixture doesn't get lumps.  *If it creates lumps don't worry about it as you can puree it in a blender later*

 

Season mildly with salt & pepper and continue cooking the white sauce for 4-5min.

Add the tomato juice, stir to combine and continue cooking for 30min until the tomato colour deepens.  Skim off any foam that forms on top while cooking.

 

Puree in a blender if you would like a creamier texture.

Otherwise I like a bit of contrast of texture with the pieces of onion.

 

Serves 6-8 people

 

Enjoy with love!

 



Sweet Potato Pumpkin Soup

What a great way to get in some extra veggies without breaking the bank at the grocery store and a LOW CAL meal! Generally I make soup during the cold months once a week.  I prepare homemade chicken broth using all of the ends of veggies, like asparagus, stalks of broccoli, and the tips of fennel. These get repurposed and add flavour to my broth.  Omit the chicken and you could have veggie broth, ready to go for anything during the week! Making life and dinners easier. I had some pumpkin leftover from my Halloween decorations that I roasted and put in freezer bags, added a large sweet potato (yam) added my broth and in no time had a first course.

 

 

700ml chicken or vegetable broth

3 cups cooked pumpkin

1 large sweet potato (yam), peeled, cubed

1 small yellow onion, peeled, chopped

1 clove garlic, smashed, peel removed

1 bay leaf

1 tbsp EVOO

salt & pepper to taste

 

In a medium size pot, preheat the oil and tip in the onion & garlic.  Stir to coat add, a pinch of salt.  Cook for 3minutes to soften the onions. 

Add the sweet potatoes and continue cooking for another 3 min. Stirring occasionaly to prevent sticking.

 

Add pumpkin, bay leaf and broth. Turn up the heat to #8 and bring to a boil.

 



When the soup comes to a boil. Reduce heat to #5 or #6 and simmer for approx. 30min. until sweet potato is soft when pierced with a fork.

 

Taste for seasonings. Remove bay leaf. Ladle the mixture into a blender, do not add too much liquid as it may overflow.  Puree and pour back into pot.

 

Serving suggestion: swirl a tablespoon of original unsweetened yogourt on top for decoration.

 

Serves 4-5

 

Enjoy with love!



Roasted Garlic & Pepper Soup

I have always wanted to make Pepper Soup but it is not something that is familiar to my heritage.

So with peppers to spare I decided to be bold!

How hard could it be right?

Well it's so easy I don't know why I didn't think of it before.

It is smooth, hearty and great for lunch or as a starter for the middle of the week and impressive enough for weekend guests.

It's only a few ingredients low in fat and calories

You can't beat that!

 

 

1 roasted bulb of garlic, squeezed

1 leek, washed and sliced, white part only

2-3 yellow or orange peppers, cut and seeded

3 small potatoes (1 1/2 cup), peeled and quartered

1/3 cup white wine

3 cup broth (homemade would be best if not low sodium)

2 tbsp EVOO

Place bulb of garlic in a preheated 350F oven and bake until it becomes soft, approx. 30 min.  Allow to cool to the touch and squeeze out the pulp.  This can be made days in advance and refrigerated.

Preheat a medium sauce pot, add oil and leeks. Stir to cook and soften the leek.  Add cut peppers, potatoes  and cook until softened, approx another 10-15 min on medium high heat.  Stirring regularly.

Add garlic stir to mix then add wine continue cooking for another 5 min to evaporate alcohol.

Add broth and cook gently for 30min. or until potatoes are easily broken with a fork.

Puree in a blender and pour back into pot to ladle into dishes.  Taste for seasoning

 

Enjoy with love!

 

Serves 4

 

 



Green Grinch Fritters

 

 

Green Grinch Fritters

 

During the Holiday season, I like to make nutritious snacks since everyone is watching their calories!

These fritters have lots of veggies in them and they taste great!

Even my kids eat them without complaining about the amount of veggies in them

Who says you can't have fun

2 cups water

1 1/2tsp salt

1 lg. egg

1/4 tsp each garlic powder, black pepper and cayenne pepper

1  1/2tsp baking powder

2 cup flour

2 cup Athletes Mix, frozen Cookin' Greens (Kale or Designers Mix can be used)

vegetable oil

 

In a large bowl whisk together water, salt and egg.  Tip in flour, spices and baking powder.  Stir with a wooden spoon.  Just before everything is blended add the frozen greens, breaking any large clumps.  Continue blending until  thoroughly combined.  Allow to sit for 5-10min. while preparing pan.

Meanwhile, place a deep pot on the stove and preheat 1" of vegetable oil on med. high.  Oil temperature should be between 350-365 F. If you do not have a thermometer, test the oil by dropping a tiny amount of dough into the oil.  *If bubbles begin to appear around the dough and it begins to float your oil is ready.*

Drop by heaping teaspoonfuls into the oil, do not over crowd.  Shape into fairly flat and round discs for proper browning and even cooking on the inside.  Brown to a golden crisp colour on both sides turning only once.  Continue until all dough is used.

Drain on paper towels.  Arrange on a platter with a dip if desired.

Makes approx. 30, 3" fritters       

These hot or at room temperature. These can be wrapped in wax paper and stored in the freezer, up to a month.

 

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.



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!

 

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!