This healthy low-calorie, high-protein dish is simply delish!It makes a great lunch but can easily suffice as a side salad for dinner (especially with salmon or chicken). Serves 4. It’s only 330 calories per serving.
Ingredients:
Extra-Firm Tofu
Quinoa
2 Carrots
Red Cabbage
Frozen Edamame
Green Onion
Cilantro
Sauce:
Lime juice (from ½ a lime)
Natural Peanut Butter
*Tamari (or low-sodium soy sauce)
Honey
Grated Ginger
2 Garlic Cloves
Hot Chili Flakes
Sesame Seeds
Preheat oven to 400F. Line a baking sheet with foil or parchment paper and spray with oil. Arrange half of a 350g package of extra-firm tofu (patted dry and cut into 3/4 in. cubes) on prepared sheet. Bake in centre of oven until tofu is golden brown – about 20 minutes. Transer to a rack and cool completely, about 30 minutes.
Cook ¾ cup rinsed quinoa in a medium saucepan according to package directions. Scoop quinoa into large bowl to cool completely, about 30 minutes. You can also make this in advance, like a day or two ahead.
Whisk 2 Tbsp. lime juice (half of a regular size lime) with 2 Tbsp. natural peanut butter, 1 Tbsp. water, 1 Tbsp. Tamari, 2 tsp. honey, 2 tsp. finely grated ginger, 1 or 2 minced garlic cloves and ½ – 1 tsp. hot red chili flakes in a small bowl. Set aside.
Stir 2 coarsely grated carrots into cooled quinoa along with 1 cup thinly sliced red cabbage, 1 cup thawed frozen edamame, 1 thinly sliced green onion, ½ cup chopped cilantro, 4 tsp. toasted sesame seeds and cooled tofu. Drizzle with dressing, then toss to coat.
Serve cold or at room temperature.
Do you know the difference between Tamari & Soy?
Even though both sauces are similar in color and flavor, there are actually a number of differences between the two. While both soy sauce and tamari are byproducts of fermented soybeans, the main difference between the two is the presence of wheat. Many recipes that call for soy sauce often include a note to substitute tamari in its place to make the recipe gluten-free.
Tamari: Little to no wheat (always double-check if avoiding gluten)
Soy Sauce: Includes wheat (not gluten-free)
Other Differences – Soy sauce and its many forms are found widely throughout Asia, but tamari is specifically a Japanese form of soy sauce, traditionally made as a byproduct of miso paste. The differences in production give each sauce its own unique flavor. Tamari has a darker color and richer flavor than the common Chinese soy sauce you may be more familiar with. It also tastes more balanced and less salty than the sometimes harsh bite of soy sauce, which makes it great for dipping.
Instead of keeping one or the other in your cupboard, consider stocking up on both sauces and experimenting with them in dishes that call for soy.
I’m always in the mood to eat cookiesbut I don’t always feel like making them. Part of the problem is that whenever I do make them I end up eating more than I should. This recipe is really easy and fairly healthy as far as cookies go…..(brown sugar instead of white, oats and only 1 egg) so I couldn’t wait to make them. They’re quick and delicious and I just added coconut flakes. You can double the recipe but if you want to ensure you don’t eat too many, maybe it’s a good idea to stick to the original.
Brown Sugar Chocolate-Chip Oatmeal Cookies
1 cup all-purpose flour
½ tsp. baking soda
½ tsp. fine sea salt
½ cup unsalted butter, either at room temperature or slightly chilled
1 egg
1 tsp. vanilla
½ quick oats
1 cup milk chocolate chips
unsweetened coconut flakes (optional)
Preheatoven to 325F. Line 2 baking sheets with parchment paper. If you don’t have parchment then spray baking sheets lightly with oil.
Stir flour, baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until fluffy. Beat in egg and vanilla. Using a wooden spoon, stir in flour mixture until combined. Stir in oats and chocolate chips. Spoon 2 Tbsp. portions of dough, 3 in. apart, onto prepared sheets. Flatten them slightly using your fingers.
Bake in centre of oven until edges are golden but centres are soft, 12-15 minutes. Transfer cookies to a rack to cool completely. Pour yourself a glass of milk!
Store at room temperature in an airtight container for up to 1 week. But let’s face it – they’ll only last one or two days at most.
Makes 12-16 cookies.
If you really need to know they’re about 200 calories per cookie.
Below are links to some other cookie recipes I’ve made and posted before (all equally delicious):
I enjoy a really good Jerk chicken and have the perfect recipe for those who are daring enough to try it.
FIRST, a bit of history (you can always skip this part & cut right to the chase but I think it’s a good idea to let people know where the dish originated from).
It all started with survival (and if you really want to take it a step further I guess you can say that that’s how all food started). The beginning doesn’t sound too appetizing. Escaped slaves living in the Jamaican jungle interior had to develop many survival techniques – but none more impressive than the way they hunted wild pigs (cleaning them between run-ins with the law) and covering them with a mysterious spice paste and then cooking them over an aromatic wood fire. Now this spice mixture is so popular, inspiring commercial spice mixes, bottled marinades and the use of the word “jerk” around the world. What about the word used to describe this dish? Most Jamaicans offer the non-scholarly explanation that the word refers to the jerking motion either in turning the meat over the coals or in chopping off some for customers.
However…JERK….is the English form of a Spanish word of Indian origin. The original Indian word meant to prepare pork in the manner of the Quichua Indians. Now Jerk is prepared with chicken, fish, shrimp even lobster. Several of the best jerk purveyors are still on the beach at Boston Bay, Portland (not in Oregon) somewhat off the tourist track mostly frequented by Jamaicans, not tourists. But I was lucky enough to try some from a local stand (actually no more than a thatch-roof hut built over low-lying , smoldering fire) – and it’s never tasted better.
The jerk sellers tend to be characters with colorful nicknames and singsong sales pitches that tell you why their jerk is the best on the island. They’ll even pull out a glass jar of jerk paste with lethal scotch bonnet peppers and scoop out some for you to try. This definitely will require a *red stripe to cool down the flames. *Red Stripe is the beer of Jamaica. Oh my, I almost forgot I have a recipe.
Jerrific Jerk Chicken
This recipe is great served with rice and peas. It can be made more authentic by doubling all the dry spices – including the fiery chili flakes! You could also substitute a whole chicken cut into serving size pieces instead of chicken breasts with terrific results. At this time of year you can grill the chicken under the broiler instead of on the barbecue.
1 Tbsp. ground allspice
1Tbsp. dried thyme
1 ½ tsp. dried chili flakes
1 ½ tsp. freshly ground black pepper
1 ½ tsp. ground sage
¾ tsp. ground nutmeg
¾ tsp. ground cinnamon
1 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. brown, cane or coconut sugar
¼ cup olive oil
¼ cup low-sodium soy sauce
¾ cup vinegar (either regular white or apple cider)
½ cup orange juice (freshly squeezed is best)
Juice of one lime
1 fresh *scotch bonnet pepper, seeded & chopped
1 cup chopped onion
3 green onions, finely chopped
6 single chicken breasts, skin and bones removed.
Preparation:
In a large bowl, combine all dry ingredients. Slowly whisk in oil, soy sauce, vinegar, orange and lime juices. Stir in scotch bonnet pepper and onions. Add chicken, cover and marinate at least 4 hours.
Preheat barbecue to medium (or oven to 350 degrees). Remove chicken from marinade; grill 6 minutes each side or until cooked through with no pink remaining. Baste with marinade while grilling or cooking. Bring remaining marinade to boil; spoon over chicken. Makes 4-6 servings.
*Scotch bonnet is a very hot chili pepper available at West and East Indian food shops and at some supermarkets. If unavailable, substitute a fresh jalapeno or extra dried chili flakes to taste.
Recipe courtesy of Sugar Reef Caribbean Cooking (McGraw-Hill)
History & Photos courtesy of The Food of Jamaica – authentic recipes from the Jewel of the Caribbean.
The girl who would be King spent several years (off & on but mostly on) traveling all over this beautiful island sampling resorts, jerk, rum, coffee and…..whatever else.
Another recommendation – Blue Mountain Coffee preferably on the top of Strawberry Hill.
Looking at my photos from Italy got me thinking about the simplicity of good, fresh, local ingredients.
Many of the farmers markets are open until the end of October so you can pick up a nice selection of fresh tomatoes.
This is a quick, easy, and delicious basic tomato sauce that can be dressed up with spices and herbs for pasta, stews and pizzas. Although the recipe calls for heirloom, you can use any kind of tomatoes you like – it will make an array of prettily colored sauces.
INGREDIENTS:
4lbs tomatoes quartered
4 garlic cloves
1 yellow onion sliced
4 bay leaves
6 sprigs of fresh thyme
¼ cup of fresh oregano leaves
2 teaspoons smoked Pimenton
¼ cup of extra virgin olive oil
Sea salt & cracked black pepper to taste
Selection of sterilized jars with tight fitting lids
PREPARATION:
Preheat the oven to 425°F.
Place all the ingredients in a large ceramic baking dish and stir to combine. Season with salt and pepper. Roast in the preheated oven for 45 minutes, stirring half way through.
Remove from the oven and take out the bay leaves. Rest the tomatoes for 10 minutes.
Reduce the oven heat to 250°F.
Place the tomato mixture in the blender and working in batches, turning the tomatoes either either smooth or slightly chunky depending on your preference.
Pour the sauce into the prepared sterilized jars leaving a ¼” space and screw the lids on. Tap the jars on the counter top to get rid of air pockets and wipe clean with a damp cloth. Place in the oven for 30 minutes to seal.
Remove from the oven and cool on a wire rack. You will hear a pinging sound as each lid seals. Check to make sure that the center of the lid is concaved. (If a jar does not seal store in the fridge for up to 2 weeks.)
Label and enjoy!
Recipe courtesy of Valerie Aikman-Smith for Goop.com
THE ULTIMATE CULINARY CARBS! Do you have a preference?
Most people like either or and they’re both important food staples in most countries (especially Asia & Africa) even for breakfast where they’re sautéed with vegetables. Here in North America we’re having a noodle moment with noodle places like The Noodle Box opening up all over….so tasty and comforting and versatile. Rice is also nice but seemingly more ordinary – as in you don’t see rice joints opening up all over town…but it’s equally diverse. I personally love both depending on what they’re served with (obviously noodles with Pad Thai & Spaghetti and rice with Paella & anything Indian). It would be hard to make a specific choice because we need both (I don’t care what the diet books say – I’m sticking to this rule because there are so many varieties of either and gluten-free noodles are available). *Rice in all forms (white, brown, basmati and enriched rice) are all gluten-free.
There was recently in Vancouver a Taiwanese street festival where chefs battled out their unique rice or noodle recipes. I was there but didn’t sample either. Instead I’m giving you two simple and satisfying one-pot dishes for both which you can improvise to your liking (after you read the recipe). Enjoy!
SPICY TOFU HOTPOT
Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
4 cups vegetable broth, or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce, or to taste
4 cups thinly sliced tender bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles
1/2 cup chopped fresh cilantro
PREPARATION
Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. TIPS: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.
Per serving:251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 40 g carbohydrates; 13 g protein; 7 g fiber; 636 mg sodium; 191 mg potassium.
Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv).
READER’S COMMENT: “Awesome!! we used Udon noodles in place of Lo Mein, but otherwise same recipe. The broth with garlic and ginger is fabulous! “
MUSHROOM & RICE ONE-POT
Take a handful of simple store cupboard ingredients and turn them into this hearty comforting dinner.
INGREDIENTS
200g basmati rice
1 tbsp olive oil
1 large onion, chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushrooms, quartered
2 red peppers, sliced
400g can choppedtomatoes (can use fresh)
425ml vegetable stock
handful parsley, chopped
PREPARATION
Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.
TIPS: you can modify this recipe a little bit by
– using fresh tomatoes and tomato puré
– using chicken stock
– adding chicken and green chillies in recipe
*More about RICE:
Plain rice — regardless of whether it’s whole-grain brown rice, polished white rice, long-grained basmati rice or even exotic black rice — is always considered gluten-free.
So is the form of rice called glutinous rice, also known as sticky rice or sweet rice. Despite the name, it doesn’t contain the form of gluten that’s dangerous to those with celiac disease or gluten intolerance; the term “glutinous” simply refers to the fact that glutinous rice gets glue-like, or sticky, when cooked.
Source:Rice Recipe from Good Food magazine. Tofu Noodle Recipe from EatingWell: The EatingWell Diabetes Cookbook (this recipe is not just for diabetics – it just happens to come from the cookbook). xo
If you’re like me you put fresh herbs in everything from egg salad sandwiches to soups and pastas. Even pizza!It really does improve the taste and I love the ritual of cutting a few fresh stems from my herb garden. Well right now my herb garden is not looking so great except for the oregano and thyme (which is thriving since I re-potted them in a huge pot together – they seem to get along very well). I’ve been looking for ways to preserve their freshness for as long as possible. Nothing wrong with using dried but I love garnishing with fresh almost as much as cooking with them. So here’s an idea for preserving your soon-to-be-sad-looking herbs and a recipe for a simple dressing which you can use for everything from coleslaw & cucumber salad to potato salad or simple mixed greens.
Preserving:
Summer might be waning, but your money-saving herb garden can be harvested until the first frost. Preserve those wonderful green bits for winter with these tips.
At the household blog Tipnut, they’ve put together a rather exhaustive list of ways you can preserve the bounty of your summer garden. On top of more traditional methods like hanging herbs to air dry, they have some rather novel approaches to stashing them away for the winter. Want to preserve your more oily herbs as-is, instead of drying them out? Try this trick:
Chop herbs then sprinkle them into ice cube trays (measure into each cube the most common amount you use in cooking). Cover with water and freeze (can also cover with stock or olive oil). Pop them out once they’re frozen, package in freezer bags and store in the freezer (remove as much air as possible from the bags before freezing). When needed for cooking, just take out a cube and pop it in the dish that’s cooking (thawing first is optional–remember to account for the frozen liquid in your recipe). Tip: Try mixing your favorite blends of fresh herbs before freezing.
If you have a consistent stable of recipes, the ice cube trick would be a great way to preserve fresh herbs and oil for easy use.
And now for the low calorie, low-fat RECIPE – Creamy always sounds more fattening right?
Creamy Herbed Dressing
1/2 cup low-fat mayonnaise (try avocado or southwest)
1/3 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
3 tablespoons rice vinegar or white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey (optional)
1 ½ teaspoons dried minced onion or chopped chives
1 teaspoon chopped tarragon or dill (or use both)
1 teaspoon onion salt or celery salt or 1/4 teaspoon of each
White pepper to taste
Preparation: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion or chives, tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.
Make Ahead Tip: Cover and refrigerate the dressing for up to 5 days. Stir before using.
Nutritional per Tbsp: 16 measely calories & 1 G FAT
Tell me how you LOVE IT (a switch over from reliable olive oil, balsamic & lemon juice!)
If you were wondering:black pepper is unripe fruit (green), picked and sun dried til it turns black. White pepper is the fully ripe seed stripped of its outer husk.
Furthermore….white pepper has a little milder flavor than black pepper but in some things it shouldn’t matter. Some recipes will specifically call for white pepper but I routinely substitute black pepper for white in my recipes. Keep this in mind… if you are making a cream soup or a lighter colored soup, usually the recipe calls for white pepper so it doesn’t look like you have dirt floating around in your soup. You can’t see the white pepper like you see the black pepper. But as long as you don’t mind the color… the taste is usually just the same.
Also known as Torta Caprese (named for the island of Capri from which this recipe originates).
If you like chocolate with almonds you will love this flourless recipe. It is simply delicious and fairly easy to make. You might ask, what is the difference between a torte and a cake? The answer is nothing because the word “torte” comes from the Italian word “torta” which means a round bread or cake. So it is in fact a cake. In Europe, most cakes are called tortes.
When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour which makes them very light because of the gluten content of the flour. You’ll find that tortes are denser and richer therefore a smaller piece should be enough to satisfy.
Ingredients:
1 ¾ sticks (7/8 cup) unsalted butter
7 ounces (1 ¼ cups) blanched whole almonds
6 ounces (170kg) of the finest quality bittersweet chocolate (not unsweetened) you can find. I use Callebaut.
4 large eggs
1 cup fine coconut sugar (original recipe calls for granulated sugar)
Garnish with confectioners’ sugar (I sprinkle it over the cake with a fine sieve) and serve with whipped cream & berries. I like using raspberries because they have a sharpness which marries well with the sweetness (but it is not overly sweet) of the chocolate. They also add prettiness to the final presentation.
Preheat oven to 350F and butter a 10-inch cake pan. Line bottom of pan with a round of wax paper and butter paper.
Melt butter and cool. In a food processor finely grind together almonds and chocolate.
Separate the eggs – yolks from whites.
In a bowl with an electric mixer beat yolks with sugar until very thick and pale, then beat in almond mixture with butter.
In another bowl with cleaned beaters beat whites with a pinch of salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.
Bake torte in middle of oven for about 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs remaining. Cool on rack 5 minutes and then invert onto another rack. Discard wax paper and cool torte completely. Invert onto a plate.
Try a lovely restaurant style presentation with a touch of mint & a chocolate wafer.
Torte may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Yesterday’s post got me reminiscing about cooking with wine which is something I do all the time on occasion. Sometimes I even put it in the food (yeah, we’ve all heard that one before).
Visiting wine country (where ever there is a country with a wine growing region to be found) is a fun experience and you learn (or at least taste) something new every time. One of the wine regions I really like to visit in Canada (besides the Okanagan in British Columbia) is Niagara-on-the-Lake, Ontario. This recipe is from a cookbook bought at the Hillebrand Estates Winery which I made tons of tasty recipes from. It’s a guide to creating the perfect union between fine wine and superb food. Many people cook with the standby white for seafood and red for meat dishes but how many have tried sparkly?
Sparkling wine is wonderful to drink and this recipe is simple to prepare. The tiny bubbles add sophistication and a sense of celebration to any event. It is also a great ingredient in wine country cooking. The happy little bubbles work magic to transform sea scallops into the most delicate shellfish you will ever taste. This is Tony de Luca’s version of famous Mexican *ceviche.
Ingredients:
1/4 cup lime juice
1/4 cup olive oil
1/2 cup sparkling wine
1 Tbsp. coriander, finely chopped
1 tsp. lightly toasted mustard seeds
2 tsp. fresh ginger, finely grated
1 tsp. granulated sugar
pinch of cayennepepper
1 lb. (500g) fresh sea scallops
Add all the ingredients except the scallops to a large bowl and whisk to combine. Add the scallops and cover the bowl with plastic wrap. Refrigerate for 3 hours. Remove the scallops from the marinade. Discard the marinade and serve the scallops. Makes 6 servings. Enjoy!
Book Review: the book is organized by wine variety, from light and lively to full-bodied. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredient lists, thorough explanations of techniques and easy-to-follow instructions. The author displays wit and wisdom from years of international culinary experience. The ART of fine dining in the comfort of your home.
Bake seasoned kale leaves to turn them into irresistible, good-for-you crispy snacks. Sriracha sauce adds a delicious bite. For a milder version, simply omit the chili sauce. – SERVINGS:6
2 bunches curly kale (20 ounces each), stems removed, leaves torn into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 teaspoons *Sriracha sauce, or more if desired
Coarse salt
COOK’S NOTE
To store, keep in a large zip-top plastic bag at room temperature, up to 3 days.
Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriracha and drizzle over kale; season with salt. Using your hands, tossto coat. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks.
Opt for these irresistible snacks instead of potato chips and work more greens into your diet.
yes, this one – you’ve seen it!
*Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste.
place thinly sliced oranges, grapefruits and meyer lemons in a single layer on a baking sheet;
It makes a great lunch but can easily suffice as a side salad for dinner (especially with salmon or chicken). Serves 4. It’s only 330 calories per serving.
but I don’t always feel like making them. Part of the problem is that whenever I do make them I end up eating more than I should. This recipe is really easy and fairly healthy as far as cookies go…..(brown sugar instead of white, oats and only 1 egg) so I couldn’t wait to make them. They’re quick and delicious and I just added coconut flakes. You can double the recipe but if you want to ensure you don’t eat too many, maybe it’s a good idea to stick to the original.
It really does improve the taste and I love the ritual of cutting a few fresh stems from my herb garden. Well right now my herb garden is not looking so great except for the oregano and thyme (which is thriving since I re-potted them in a huge pot together – they seem to get along very well). I’ve been looking for ways to preserve their freshness for as long as possible. Nothing wrong with using dried but I love garnishing with fresh almost as much as cooking with them. So here’s an idea for preserving your soon-to-be-sad-looking herbs and a recipe for a simple dressing which you can use for everything from coleslaw & cucumber salad to potato salad or simple mixed greens.
Creamy Herbed Dressing
Also known as Torta Caprese (named for the island of Capri from which this recipe originates).
Book Review: the book is organized by wine variety, from light and lively to full-bodied. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredient lists, thorough explanations of techniques and easy-to-follow instructions. The author displays wit and wisdom from years of international culinary experience. The ART of fine dining in the comfort of your home.
Girl Who Would be KING on Life, Style and INSPIRATION. 
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