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

Chicken with Artichokes, Onions, Potatoes and Rosemary

The autumn weather has inspired an array of comfort food recipes into my kitchen. Even though we haven’t seen any sign of snow yet, my internal clock is craving hot oven roasted meals. In an effort to stay out of restaurants until my trip to Miami to see the Eagles massacre the Dolphins, I am challenging myself to everyday in-house cooking. This might seem very easy to some people, but somehow things always comes up, don’t they? This challenge will also, hopefully, keep my weight down and give you all more ideas for your own kitchens.

The rosemary chicken with artichokes recipe that I have chosen can be described as the true meaning of comfort food. It is extremely easy to make as the oven does all the work for you. Assemble all these simple ingredients and be amazed by the warm aromas filling your home. This is my first time cooking with artichokes and I was a bit sceptical of how they would turn out. But they give the dish a buttery tender flavour that complements the potatoes and chicken perfectly. I suggest serving this recipe with a side salad or even on a bed of rice for a late Sunday lunch.

Xo Dom Appetit!

Chicken with Artichokes, Onions, Potatoes and Rosemary

Taken from: Two Greedy Italians

Prep Time: 10 mins

Cook Time: 1 hour

Tools Needed: cutting board, knife, measuring spoons, large roasting dish

Ingredients:

8 small artichokes prepared and quartered (you can use those in water not brine in a jar)

6 skinless chicken legs with thighs cut apart

1 large white onion chopped

8 small red potatoes, scrubbed and cut into chunks

2 tablespoons of rosemary needles (2 sprigs) keep a few additional sprigs for garnish

6 tablespoons of olive oil

Salt and freshly ground black pepper

Directions:

1)      Preheat the oven to 400 F

2)      Put the chicken pieces, artichokes, onion and potatoes into a large roasting dish. Sprinkle with rosemary needles, drizzle with olive oil and season with salt and pepper. Mix well with your hands so that every piece of meat is coated well.

3)      Put into the preheated oven for 30 mins. Take out, mix all the ingredients together well, using a spoon, and return to the oven for another 30 mins. Chicken should be cooked through and the potatoes should be tender. Serve immediately with a few sprigs of rosemary and a simple green salad.

Cod with an Olive and Sun-dried Tomato Crust

My seafood addiction has catapulted in the last month. Partly inspired by my trip, but mostly due to the fact that I believe I am going bald. I truly have a complex of losing my hair and must intake all the omega-3 fatty acids possible. I know this sounds ridiculous as I have a full set of hair, but I am telling you, any preventive measures help. Our friendly finned friends carry more than enough fatty acids to keep my hair shiny, strong and keep my complex on the DL. Let’s not forget how tasty and versatile a nice thick steak of fish can be. I usually find myself flirting with red tuna or salmon and sometimes the occasional trout, but this white fished recipe really caught my eye.

The beauty of cod not only lies in its versatility, but it is also one of the least fishy tasting fish (for those of you who are “difficult” eaters). It is a white, light, flaky poisson that goes well with just about everything. If you find cod a bit expensive, you can purchase his cheaper but just as tasty cousin: Pollack or Sole. This recipe was taken from my “Two Greedy Italians” recipe book and appealed to me as the chefs mentioned this as the new way of cooking fish in Italy. The flavors were just right with the tang from the sun dried tomatoes and the slight bitterness of the black olives. I gobbled the whole flank down with no thought of a side dish. Yes, it was that good ;)

Xo Dom Appetit!

Merluzzo In Crusta! Cod with an Olive and Sun-dried Tomato Crust

Taken from: Two Greedy Italians

Prep Time: 20 mins

Cook Time: 15-20 mins

Tools Needed: food processor (or knife and cutting board), measuring cups and spoons, large ovenproof baking dish

Ingredients:

60 grams sun-dried tomatoes
40 grams black olives
100g stale bread (or bread crumbs!)
1 tablespoon finely chopped parsley
Salt and freshly ground black pepper
4 cod fillets (I used one large fillet)
2 tablespoons extra virgin olive oil
1 tablespoon of white wine

Directions:

1) Preheat the oven to 400 degrees F. Place the sun-dried tomatoes, olives, bread and parsley in a food processor and whiz until the mixture resembles breadcrumbs (or chop!). Season with salt and pepper to taste and set aside.
2) Sprinkle a little salt over the cod fillets and place in large ovenproof dish. Pour over the olive oil and white wine and bake in the oven for 5 mins. Top with the breadcrumb mixture, return to the oven and cook for a further 10 mins, until the breadcrumbs are golden and the fish has cooked through. Serve with a side of your favorite greens! Makes 4 servings.

Steamed Mussels in a Red Wine Sauce

After a two week dream getaway to the splendid but oh so dear Cote D’Azur, I was welcomed back to my cozy kitchen exceptionally inspired and only a few pounds heavier. I could now understand the hype surrounding the French Riviera and I promise you that it is NOT an exaggeration. The people, the art, the beaches, and most importantly: the food. They have a beauty and culture that they can truly call their own. There is no escaping the playful scents from each colourful eatery along the famous Promenade des Anglais. The culinary delight in Nice was unbeatable.  If you ever have a chance to visit this French gem, please take the time to walk through Old Nice and take in all the diverse heavenly spices and aromas. Speaking of spices, every little city on the coast held their own daily spice markets that sold everything from rose bud teas to black volcano salts. My one sole regret from this trip was that I opted out of a Nice one-on-one culinary adventure and wine testing. Oh well… saving it for next time!

On my last night, I was craving pizza. Not sloppy domino’s style pizza, but sweet, chewy, fresh seafood, wood-burning oven pizza. And I received just that! We were lucky enough to sit on the terrace right by the fire oven inhaling all the pizza scents. I ordered the most delish mussels pie. It was loaded with colossal chunks of fresh garlic, wild mushrooms, the greenest parsley and the mother lode of mussels. So when I saw two pounds of mussels on sale at Provigo my mouth began to salivate. I am used to white wine sauces with my moules but there is no fun in monotony. My sister and I stumbled upon a simple red wine recipe that could easily be sopped up with a warm crusty baguette or steamed cauliflower (healthier “white” option).

Xo Dom Appetit!

Steamed Mussels in a Red Wine Sauce

Adapted from: FOOD

Prep Time: 10 mins
Cook Time: 6 mins

Tools Needed: large sauce pan and cover, large wooden spoon, cutting board, knife, measuring cup and spoons, colander

Ingredients:

2 lbs of live mussels

3 cups of merlot (or any red wine lying around the kitchen)

4 tablespoons of butter

2 fresh green onions (diced)

1/8 cup of red pepper flakes

3 garlic cloves (diced)

2 tablespoons of fresh lemon juice (or lime!)

2 large fresh tomatoes (diced)

1 tablespoon of dried oregano

Salt and Pepper to season

Directions:

1)    Scrub mussels and agitate in colander (2-3 mins). Remove any mussels that are still open. Set aside
2)    In the large saucepan, bring butter and wine to a boil then reduce to medium heat. Add green onions, red pepper flakes, and garlic. Stir often until volume reduces to half. Return heat to high and add tomatoes, lemon juice, and mussels. Stir once and cover with lid. Boil 2-3 mins
3)    Remove from heat and throw out any mussels that have not opened. Serve immediately with a slice of crusty bed or home fries

Avocado Chocolate Pudding

I am well aware that the concept of mixing avocado and chocolate together might repel a few of you away from this blog entry. Nevertheless, I have built up the courage to share this beneficial dessert option.  My brother’s wife was kind enough to introduce me to this healthy chocolate pudding alternative without sacrificing taste or texture. Let’s face it, the reason we eat pudding is for the rich, silky smooth flavors that easily satisfy every chocolate lovers’ taste buds.

Now for some convincing! In case you haven’t already skipped down to the recipe, avocados are available year round and easily accessible at your local supermarket. I prefer purchasing them at Farmers’ Markets as you can purchase them for next to nothing, and they are usually ripe for the picking. Their creamy texture has given them the top spot in my books for culinary versatility. Not to mention that they are packed with fiber (keeping you fuller longer), vitamin E, and antioxidants that will keep those pretty eyes of yours protected. So instead of grabbing a snack-pack pre-packaged pudding, why not give this choco-avocado delight a try?

Xo Dom Appetit!

PS. this recipe makes about a cup, but after 3-4 tablespoons your craving will be satisfied!

Avocado Chocolate Pudding

Prep Time: 10 mins

Tools needed: small smoothie blender (or food processor), measuring spoons and cups, cutting board, paring knife

Ingredients:

2 ripe avocados (pitted and peeled)
4 tablespoons of cocoa
3 tablespoons of honey
2 tablespoons of water

Directions:

1)  Pit and peel avocados and throw into blender. Add water, cocoa, and honey. Blend until all items are smooth (you can add more honey to make it as sweet as you please!)