Moroccan Quinoa Salad

My fellow foodies, I finally decided to try the latest food phenomenon: Quinoa. My thoughts? Loved it. It is so fluffy and versatile and incredibly healthy that you just have to incorporate it into your diet. This “supergrain” tastes great for breakfast in porridge with berries, for lunch in a hearty soup, or in a salad as a dinner side dish. Additionally, the lightweight grain is not only gluten-free but is rich in complete protein, magnesium, and fiber (Yah Fiber!). Now for an embarrassing fact about little ol’ me, I cannot cook rice if my life depended on it. I hate to admit it, but it’s the truth! It either turns out too mushy, too hard or frustratingly mediocre (I am therefore heavily reliant on my rice cooker as you can see lol). This is another reason why I am keen on Keen-wah… SO EASY TO COOK. I simply rinse it, boil it, let it sit, and fluff it. Perfection every time.

I love all ethnic foods, especially those that use coriander & mint. That is probably why I am drawn to the Moroccan Quinoa Salad listed below. The fact that it only takes 20 minutes to put together is a bonus. The combination of ingredients is definitely appealing to the eye and taste buds with no lingering guilty feelings. I made this dish for a family potluck last Sunday and witnessed the bowl of Quinoa disappear instantly. The key ingredient to the salad, besides the obvious, is the fresh mint. It adds a refreshingly “cool” touch to the flavourful mélange. So whatever you do, don’t cheap out on the mint!

Xo Dom Appetit!

Moroccan Quinoa Salad

Adapted from: Canadian Family


Prep Time: 10 mins
Cook Time: 10-15 mins

Tools Needed: medium boiling pot with lid, measuring cups and spoons, cutting board, knife, medium mixing bowl, small mixing bowl

Ingredients:


3 cups cooked quinoa (1 cup dried)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoons sugar
1 1/2 cup canned black beans (rinsed)
1 1/2 cup canned corn (rinsed)
1/2 small red onion, thinly sliced
1 pint of cherry tomatoes (quartered)
1/2 cup slivered almonds (toasted)
1/4 cup chopped black olives (or green)
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
Fresh Ground Pepper
½ of squeeze lime juice (optional)


Directions:


1)      Cook your Quinoa. While Quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt, sugar and pepper into a vinaigrette in a small bowl.
2)      Combine Quinoa and all remaining ingredients (except fresh herbs*) in a medium mixing bowl. Mix in vinaigrette and refrigerate for at least one hour prior to serving to allow flavors to combine – the longer the better! Add the herbs, optional lime juice, and serve at room temperature.

Ginger-Carrot Soup

Sadly, I have had to take my soup bowls out of retirement due to this terribly disappointing spring weather we’ve been experiencing. After an evening or two cozied up by the fireplace with a modest serving of scotch on the rocks (to heat me up of course!), I decided that it was time to pull out one of my favorite soup recipes: Ginger-Carrot Soup. Lately I have been overdosing on this orange vegetable for more reasons than one. Carrots are packed with cancer fighting antioxidants, a whole slew of vitamins, help clear your blurred vision and the best part is they help slow down the aging of cells (a natural anti-aging method at a fraction of the price, ladies!). My girls bought me a juicer for my 26^th birthday (last summer *sigh*) and this baby eats up carrots like no one’s business. I highly recommend this beautiful appliance to anyone who enjoys fresh fruit & veggie juices…and has the time to clean it afterwards! Lol

But I digress. This Ginger-Carrot Soup is unquestionably fabulous. I mean this with all sincerity. It is so incredibly simple and cheap to make that I guarantee you will be thanking me when reheating your leftovers for days to come. The flavors of the pureed carrots are wonderfully complemented by the pungent zing of the ginger. And after adding a dollop of Greek yogurt and a few toasted pine nuts to the mix I found myself licking the bowl and pouring seconds in no time!

Xo Dom Appetit!

PS. Keep a close eye on your pine nuts when toasting. They go from au naturel beige to charcoal black in the blink of an eye!

Ginger-Carrot Soup

Adapted from: my Grandmaman’s kitchen and The Food Network Magazine

Prep Time: 20 mins
Cook Time: 25 mins

Tools Needed: measuring cups and spoons, peeler, cutting board, knife, large heavy pot with lid, blender, small sauté pan, small mixing bowl

Ingredients:

2 tablespoons of extra-virgin olive oil
1 medium onion (chopped)
3 cloves of garlic (minced)
1 tablespoon of ginger (peeled & minced)
2 pounds of carrots (peeled & chopped)
1 medium russet potato (peeled & chopped)
6 cups of low-sodium chicken or vegetable broth (I used 4 cups broth and 2 cups water)
¼ cup of pine nuts
1 1/3 cups of plain low-fat Greek yogurt
1 teaspoon of honey
1 teaspoon minced fresh thyme (or dried)
Kosher Salt
Freshly ground pepper

Directions:

1)      Combine the olive oil and onion in heavy pot over medium-high heat. Sprinkle with salt and cook until lightly caramelized. Mix in garlic and ginger and continue to cook (without burning the mixture). Add carrots, potato and the broth of your choice. Bring to a simmer, cover and cook until carrots and potatoes are very tender. Remove from heat.
2)      In small pan over high heat, lightly toast the pine nuts. Set aside. In a small bowl, combine the yogurt, honey, thyme and ½ teaspoon of pepper.
3)      Puree the soup in a blender until smooth (you might have to do a few batches). Adjust the seasoning to your taste (salt & pepper) and serve with a dollop of the yogurt mixture and some pine nuts.

Stuffed Sweet Potatoes with Bacon & Broccoli

The past few weeks have been quite an adventure for me. After learning of the news that my company shut their doors without notice, I have been unemployed for the first time since I was 16. Wow, seems so long ago. Sweet Sixteen…working those ridiculously early mornings’ shifts at Tim Horton’s (Yes, I was a Timmy Hoes girl!), pouring hundreds of double-doubles, and repeating the same ol’ tune: “Would you like an apple fritter with that?” Oh, the simplicity of being a young, naïve suburban girl with virtually no money worries in the world, except for “which Parasuco top will I be purchasing this weekend”? The truth is, we really do not know what our future holds or where we will end up in five years from now, or even a month from now for that matter. My shock quickly dissipated and now I am left with an abundance of choices. What’s next? I am not too sure to be honest with you, but this time around I am following my intuition and taking “me” into consideration first.

Now that I have updated you on my latest conundrum, it’s time to get down to the real reason for this post: Stuffed Sweet Potatoes with Bacon & Broccoli. After a week of complete junk binging and a realization that this is the time to be frugal, I finally filled my fridge with fresh produce and essential sidekicks. I found this recipe not only refreshing but also quite inspiring. The combination of fresh broccoli and fibre packed sweet potato left me fully energized and “perfectly” full. I also replaced the intended ricotta or my Achilles ’ heel, sour cream, with my new fave, Greek Yogurt. I have never been so satisfied with the results. The best part of this recipe is that I was able to whip up a delicious restaurant-worthy meal in less than 30 minutes and have leftovers for tomorrow’s lunch. Yeaaahhhhh BUDDAY!

Xo Dom Appetit!

Stuffed Sweet Potatoes with Bacon & Broccoli

Adapted from: Food Network Magazine

Prep Time: 10 mins

Cook Time: 20 mins

Tools Needed: microwave safe plate, medium sized frying pan, paring knife, measuring cups & spoons, cutting board, small mixing bowl, spatula, paper towel, fork, additional plate

Ingredients:

4 sweet potatoes (about 8 ounces each- washed)

4 slices of bacon

1 broccoli head (stems trimmed, roughly chopped)

5 mushrooms (washed and sliced)

4 cloves of garlic (sliced)

1/8 teaspoon of red pepper flakes

½ cup of Plain Greek Yogurt

1 tablespoon of finely grated parmesan cheese

Salt

(1/4 cup of grated old cheddar cheese-optional)

Directions:

1) Pierce each sweet potato thoroughly with a fork and arrange on a microwave-safe plate and microwave for 12-15 minutes (until soft).
2) In the meantime, in a frying pan cook the bacon on medium heat until crisp. Remove bacon and lay on a paper toweled plate. Drain bacon oil and return pan to medium high heat. Add broccoli, garlic, mushrooms, red chili flakes and a pinch or two of salt. Allow veggies to cook, stirring occasionally until tender.
3) Mix yogurt and parmesan in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with the optional cheese and a teaspoon of the yogurt mixture, then top evenly with the broccoli mixture and the remaining yogurt mixture. Chop the bacon and sprinkle evenly on top. Enjoy while hot!

Chocolate Zucchini Cake with Chocolate Creamy Icing

Our loyal groundhog friend did not see his shadow this February, which could only mean one thing: this dreadful white blanket of cold, accompanied by running noses and excessively high heating bills isalmost over. To celebrate the welcoming of the second most beautiful season (summer being the 1st, of course), I decided to bake a cake using a very versatile legume, Zucchini. I know many of you probably cringed at the thought of including zucchini in your desert. But I promise, for those of you who have a vegetable phobia or believe that mixing your veggies with your sweets is a major faux-pas, you will be surprised at the subtleness of this special ingredient. I myself was shocked at how discrete the zucchini is (no joke, you could not even taste it!) and I can honestly say that this is my new fave chocolate cake recipe. 

 I just had to make this a double chocolate-y cake with my all time favorite chocolate cream cheese icing. This recipe is super fast and beats any out of the box recipes, and what a smart use of leftover zucc’s! Don’t wait for a “special event” to try this one out. Bake it tonight and enjoy a slice (or two) while watching another brainless episode of Jersey Shore! ;)

Xo
Dom Appetit!

Chocolate Zucchini Cake with Chocolate Creamy Icing
taken from: all recipes

Prep Time: 15 mins
Cook Time: 45 mins

Tools Needed: medim mixing bowl, measuring cups & spoons, hand mixer, food processor or cheese grater, 9x13 baking dish or 3 round pie pans

Ingredients:

2 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

1 1/2 cups vegetable oil (you can replace 1 cup of oil with applesauce)

3 cups grated zucchini

Directions:

1) Preheat oven to 350 degrees F. Grease and flour a 9x13 baking dish.               

2) In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Mix in the eggs and oil. Fold in zucchini until it is evenly distributed. Pour into the prepared baking dish.              

3) Bake for 45 to 55 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.

Chocolate Cream Cheese Icing
taken from:food canada

Prep Time: 10 mins

Tools Needed: hand mixer, measuring spoons & cups, medium mixing bowl

Ingredients:

3 cups unsalted butter, room temperature
1 cup cream cheese, room temperature

24 ounces bittersweet chocolate, chopped, melted and cooled

4 teaspoons vanilla extract

1/2 teaspoon salt

4 cups icing sugar, sifted

2/3 cup cocoa powder, sifted

Directions:

1) Beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth. This makes a copious amount of icing so I suggest that you cut the recipe in half.

Sour Cream & Onion Hummus

When I think Middle Eastern cuisine, I think:  marinated meats, fresh dolmades, and smooth garlicky hummus. Hummus always seemed like such a delicacy to me, this is why I was surprised at how simple it was to create this amazing spread in a matter of minutes.  I recently purchased a brand spankin’ new food processor and have been using it to process just about everything. My most current feat was a Sour Cream & Onion Hummus. I am always searching for new healthy food ideas and I find this to be a very versatile snack option. You can use it as a dip with fresh veggies and crackers, or as a spread on wheat bread. The great part is, you can deviate from the recipe and add spices or roasted peppers and garlic to your mix. Homemade Hummus is also extremely high in vitamin C, iron, fiber and protein without any hidden manufactured fatty ingredients. It’s time we recognize this spread/dip for what it has to offer, without sacrificing on flavor!

Xo Dom Appetit!

Sour Cream & Onion Hummus

Adapted from: The Food Network Magazine

Prep Time: 10 mins

Tools Needed: food processor, measuring cups and spoons,

Ingredients:

3 cups of canned chickpeas, drained and rinsed, ½ cup of liquid reserved
2-3 cloves of garlic
¼ cup tahini
¼ cup fresh lemon juice
1 ½ teaspoons dried minced onion
1 ½ teaspoons onion powder
1 ½ teaspoons granulated garlic
1 teaspoon Kosher salt

Directions:

  1) Put chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and 1 teaspoon of salt in a food processor. Puree until smooth and creamy

Raw Lemon Coconut Squares

Last weekend I was in Toronto to celebrate my girlfriend’s bachelorette party and passed by the cutest little cupcake shop named Prairie Girl Bakery on King St. East. They had so many diverse flavors and such a beautiful alluring presentation, that I had to pick up a dozen + 1 mini peanut butter icing and chocolate cupcake for my immediate consumption.  All this to say, that the insatiable treat digested above has led to this wonderfully health conscious dessert/snack that I am willing to share with you today.

For those of you who know her, I recently purchased Ani Phyo’s “Ani’s Raw Cooking book” as well as “Ani’s Raw Food Desserts” book. Now, don’t get me wrong, I love my heavy stews and deep fried chicken wings but, I also appreciate the art of raw cooking, especially when it comes to desserts. These squares have the all the essential elements needed in a light dessert. The sweetness from the dates and coconut, the light crunch from the almonds and cashews, and the light tang from the citron allows for a guilt free, energy boosting morning feat or midnight treat!

Xo Dom Appetit

Raw Lemon Coconut Squares

Adapted from: Ani's Raw Food Kitchen

Prep Time: 15 mins (1-2 hour to chill)

Tools Needed: 9 inch square pan, measuring spoons and cups, food processor, saran wrap

Ingredients:

1/2 cup of almonds
1/2 cup of cashews
1 1/2 cups pitted dates (semi-soft date)
1 vanilla bean (we used 1 teaspoon of vanilla)
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut

Directions:

1)      In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan.

2)      Add remaining ingredients and process some more until well mixed.

3)      Press into backing pan and cover with saran wrap and chill for a couple hours until firm. Cut into squares and serve. These can last for several days in the fridge.

Cajun Injected Spicy Turkey

2011’s frenzied holiday feasting has come to an end and I am genuinely grateful to all marketing gurus out there for commercializing detox/dieting New Year’s resolutions. My jeans have taken quite a beating this month, and I can’t tell you how many times I have had to shamelessly release that top button. I figure this is the perfect time to introduce this fabulous Turkey recipe that I found online.  Let me mention to you all how much I dislike turkey dinner. This is one bird that I avoid at all costs or ensure that I have a full can of cranberry sauce to smother the life out of it.

My girlfriend and I figured the best way to enjoy turkey would be by giving it a kick, differentiating it from the traditional ol’ methods. This recipe is fairly easy to anyone who is familiar with the kitchen and open minded enough to step away from the norm. It is filled with warm Caribbean flavors and not to mention a little extra bite. My favorite part about this marinade is that it is completely versatile. It would taste great on chicken and pork as well…and for those of you who spent too many hours partying during the holidays and are looking to catch some Zzzz’s, turkey is a great source of natural melatonin. So please, don’t be shy to ask for secondzzzzzzzzzzzzzz zzzzzzzz.

Xo Dom Appetit!

Cajun Injected Spicy Turkey
Taken from: The Food Network

Prep Time: 25 mins
Cook Time: 2 1/2 hours

Tools Needed: food processor, measuring cups and spoons, roasting pan, large syringe,

Ingredients:

2 tablespoons Worcestershire sauce

1/4 cup apple cider

3/4 cup honey

1 (12-ounce) bottle beer

1 tablespoon salt

1 tablespoon ground allspice

1/2 cup Creole seasoning (see below to make your own!)

1/4 teaspoon cayenne

1/2 cup olive oil

1/4 cup finely minced garlic

1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 to 2 cups chicken broth, as needed for bottom of roasting pan

Directions:

1)      Marinade: combine Worcestershire sauce, apple cider, honey, beer, salt, allspice, creole seasoning, cayenne, olive oil, and minced garlic in food processor and process until smooth (5 mins). Fill large syringe and inject turkey in breast, thigh area, wings and legs (using at least 2/3 of the seasoning)

2)      Preheat oven to 420 degrees F and line large roasting pan with aluminum foil

3)      Season turkey both inside and out with salt & pepper. Place turkey in lined pan and pour remaining marinade all over the turkey. Bake uncovered for 30 mins.    Reduce temp to 350 degrees F and add 1 cup of chicken broth to the roasting pan. Continue baking until the turkey is golden brown and thermometer inserted into deepest part of the turkey (between thigh & leg) reads 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

4)      Once Turkey is done, remove from oven and set aside for 20 mins before carving

Creole Seasoning
taken from:The Food Network

Prep Time: 5 mins

Tools Needed: measuring spoons

Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions:

1) Combine all ingredients and store in an airtight container