Sunday, February 28, 2010

Dinner with Friends

Our neighbours Terry and Serena came over for dinner tonight.  We take turns making dinner for each other, and tonight I made one of my favorite meals - Breaded Turkey Cutlets with Barbecue Sauce, Mashed Potatoes, Salad and Tiramisu.  Scott thought I was nuts, coming home after a long day at the Farmer's Market and busting out the baking paraphernalia to make Lady Fingers from scratch.  What can I say, I am a purist and didn't want to buy the packaged ones from the Italian Market that had junky stuff in them.......


1 pasture raised or organic turkey breast, cut into 1" slices (about 8-10 slices)
3 organic eggs
1/3 cup organic flour
3 1/2 cups fresh organic whole wheat breadcrumbs
1 cup organic vegetable oil
sea salt and pepper
1/4 cup freshly grated romano cheese

Method:  Place two pieces of the cut turkey into an open ziploc bag and using a heavy cast iron fry pan, flatten the turkey by banging them on a counter.  Combine the breadcrumbs, some sea salt and pepper, and the cheese in a large bowl.  Place the flour in a separate bowl.  Whisk the eggs in another.  Heat a large cast iron pan with about 4 Tbsp of the oil over medium heat.  Dip each cutlet in the flour, shake off excess, then dip into the eggs, letting all the excess drip off, and finally dredge in the breadcrumbs.  Cook the cutlet for a few minutes on each side until nice and golden.  Keep warm in a 200* oven.  Add more oil to the pan for each batch of cutlets.

BBQ Sauce
1/2 cup organic ketchup
1/3 cup organic coconut sugar (or maple syrup)
2 Tbsp organic lime juice or apple cider vinegar
2 cloves organic garlic, minced
1 organic onion, finely chopped
4 Tbsp worcestershire sauce
1 tsp hot pepper sauce

Method:  Combine all ingredients in a small saucepan and simmer until thickened, about 20 minutes.  Serve over the turkey cutlets and mashed potatoes.

1 tub organic low fat cream cheese (250g) at room temperature
1  cup local maple syrup
1/2 Tbsp vanilla extract
2 Tbsp brandy
1 cup brewed very strong organic coffee
1/4 cup brandy
2 cups organic whipping cream
1/4 cup organic cocoa powder
1 batch homemade lady finger biscuits

Method:  Lightly oil a medium sized spring form pan.  Combine the coffee, 1/4 cup brandy and 1/4 cup of the maple syrup in a bowl.  Beat the cream cheese and maple syrup in the bowl of your mixer at medium high speed until smooth and creamy.  Add the vanilla and the 2 Tbsp of brandy.  Beat again until fluffy.  Transfer to a large mixing bowl.  Whip the cream on high speed until stiff.  Fold the whipped cream into the cream cheese mixture with spatula and blend well.
     One at a time, dip each lady finger in the coffee and line the bottom of the pan.  Spread half of the cream mixture on top, sprinkle with half of the cocoa.  Repeat.  Cover pan with a plate and refrigerate for 6 hours or overnight.

4 organic egg yolks
1/2 cup organic sugar
4 organic egg whites
pinch of sea salt
1 tsp vanilla
3/4 cup organic flour

Method:  Preheat oven to 350*.  Line a cookie sheet with parchment paper.  Put the egg yolks and sugar into the bowl of a stand mixer and whisk on medium high speed for about 8 minutes. Remove from the bowl and whisk the egg whites until stiff.  Add the egg whites, flour, salt and vanilla to the egg yolks and sugar, folding to mix thoroughly.  Fill a large pastry bag with a 3/4" plain tube piping tip.  Pipe fingers about 4 1/2" in length on to the baking sheet.  Bake for 12-15 minutes or until firm on the outside, soft in the centre and starting to slightly brown.  

Tuesday, February 23, 2010

Barter Pasta

Lately Friedl from Selwood Green has been visiting my table at the Farmer's Market to barter. He is a pleasure to see at the end of the market day because he always comes bearing lovely fresh sprouts, and this week, some of Norbert's homemade kamut pasta.  We had some leftover smoked salmon from Sunday's brunch which I thought would go perfectly in a pasta.  I also unearthed some spinach from the deep freeze that I prepared from the garden harvest in the summer. This pasta was truly delicious.

KAMUT PASTA with Cauliflower,  Smoked Salmon and Spinach

1 lb Norbert's fresh organic kamut pasta
2 Tbsp organic butter
1 large organic onion, chopped
4 cloves organic garlic, minced
1/2 cup organic vodka
2 tsp organic lemon zest
1 tsp sea salt
black organic pepper
1 1/2 cups organic cream
125 g organic smoked salmon, sliced thinly
2 Tbsp capers
3 cups organic spinach, chopped
1/2 head organic cauliflower
fresh romano cheese, grated
1 Tbsp fresh dill, chopped

Method:  Bring a large pot of water to boil.  When it comes to a boil, add the cauliflower and boil for 3 minutes.  Then add the pasta and cook for about 3 minutes.  As you do this, melt the butter in a large saucepan over medium heat.  Saute onion until softened, then add the garlic and stir.  Add the vodka, zest, salt and pepper and simmer for 2 minutes.  Add the cream and simmer until it thickens a bit.  Stir in the spinach and cook until spinach wilts and the sauce evaporates a bit.  Stir in the smoked salmon, capers.  Season to taste.  Drain the pasta and stir into the sauce.  Serve, with the grated cheese and chopped dill.

Monday, February 22, 2010


When I was growing up my mom used to buy the greatest crusty Italian bread from a little place called Calabria Bakery.  Every now and then I would be in the car with her when she was shopping and she would treat me to some amazing Broccoli Pizza hot from their ovens.  So tonight I decided to replicate that pizza to the best of my ability.  I also made one of my favorite pizza combos of Artichoke and Basil Pesto, something my mom and I used to make growing up too.  I don't think I need to provide the recipe for the Hawaiian Pizza I made.  It was a great way to use up the rest of the ham from yesterday's Eggs Benedict.  But I will mention that in an effort to reduce the amount of plastic and packaging I buy, I decided to buy a fresh pineapple instead of going for the cans.
     I also wanted to mention how excited I am that I found some fresh greens at Ted Hutten's vegetable stand this week.  I overheard him telling another vendor about the mache that was ready, only to discover that it was kind of a hot commodity and you had to ask for it to be brought out from under the table (it's secret hiding place)!  My mom will be so jealous to hear that I am eating some of that, it's her favorite salad green.  He also had some spinach and mixed greens.  

BROCCOLI PIZZA Calabria Bakery Style

1/2 head organic broccoli, lightly steamed and chopped
1 organic onion, chopped
1 cups organic mozzarella, shredded
1/2 cup shredded romano cheese
1/2 cup organic mild cheddar, shredded
1/4 tsp sea salt and pepper
4 Tbsp olive oil

Method:  Preheat oven to 450*.  Spread pizza dough out onto a pan.  Combine the broccoli, onion, cheeses and salt and pepper.  Drizzle with the olive oil and toss.  Press this mixture onto the dough and bake for about 10-15 minutes or until the cheese is melted and the bottom browns lightly.


1 organic pizza dough 
1/2 can artichoke hearts, drained and cut up a bit
1 Tbsp olive oil
1 1/2 cups organic mozzarella cheese, grated

Method:  Spread the dough out into a pan.  Spread with the pesto, followed by a spreading a drizzle of olive oil.  Sprinkle some cheese, add the artichokes and then sprinkle the rest of the cheese.  Bake for 10-15 in the preheated 450* oven.

Sunday, February 21, 2010


What started out as Sunday brunch at my friend Becky's house one day a couple of months ago has turned into a loosely created brunch club.  It was our turn to host and I planned to make Eggs Benedict after delightedly discovering that PC now offers Organic Smoked Atlantic salmon.  

EGGS BENEDICT TWO WAYS - with Smoked Organic Salmon and Cured Pasture Raised Ham

6 organic eggs
6 homemade organic biscuits, cut into large rounds (
6 pieces organic smoked salmon
6 pieces pasture raised ham
hollandaise sauce
organic salad greens, tossed in a light balsamic vinaigrette
sea salt and pepper
olive oil

2 organic egg yolks
2 Tbsp organic lemon juice
1/2 cup organic melted butter
2 Tbsp minced fresh organic dill

Method:  Make the hollandaise sauce by placing egg yolks and lemon juice in a blender.  With the motor running, add the melted butter very slowly.  Season with salt, pepper and the dill. Whisk in a tablespoon of water if it is too thick.
     Preheat the oven to 450*.  Grease a muffin tin and crack an egg into each spot, season with salt and pepper.  Place in the oven and bake for about 10 minutes for runny eggs, 15 for hard cooked eggs.
     Meanwhile, toss the greens in some olive oil, balsamic vinegar, a dribble of maple syrup and salt and pepper.  Cut biscuits in half, top with some greens and on one half a piece of salmon, on the other a piece of ham.  When eggs are done, put one egg on each half, followed with a dribble of hollandaise.


8 organic potatoes, cubed
1/4 cup organic coconut or sunflower oil
1 1/2 tsp organic mustard seeds
1 Tbsp finely chopped organic garlic
3 Tbsp ground organic coriander
1 tsp organic turmeric
1 tsp ground organic paprika
1 tsp organic black pepper
3 tsp sea salt
2 pinches ground asafetida (hing)
2 tsp honey

Method:  In an asian steamer, steam the potatoes in water for 15 minutes, or until they are cooked but not mushy.  Place the potatoes in a large cast iron skillet and set aside.
     In a small skillet heat the oil and saute the mustard seeds until they  pop.  Turn off the heat, add the garlic and spices.  Saute on no heat for 1-2  minutes.  Preheat oven to 375*.  Add the honey and pour the spices over the potatoes, stirring.  Bake 15 minutes, turn the potatoes and bake another 10 minutes.  Adjust for saltiness.  Serve with eggs benedict.

Thursday, February 18, 2010

Dumpling Soup

Just as I was wondering what I was going to make for supper, I happened upon a container of turkey stock that I mistakenly left out of the freezer yesterday.  So that meant today was a good soup day.  For some reason I had visions of a dumpling soup.......
This soup would be really good with chickpeas, tofu, chicken or turkey in it too.

VEGETABLE SOUP with Savour Dumplings

4 organic carrots, sliced
1 organic onion, thinly sliced in half moons
2 organic celery stalks, sliced
1 cup organic butternut squash, chopped
1 organic parsnip, sliced
1/2 organic rutabaga, chopped
1 clove organic garlic, thinly sliced
2 organic bay leaves
2 1/2 quarts organic turkey, chicken or vegetable stock
sea salt
1 teaspoon chopped fresh thyme
fresh grated romano cheese

1/2 cup plus 4 Tbsp finely ground organic cornmeal
1  cups organic unbleached flour
1/2 cup organic whole wheat flour
2 tsp baking powder
4 Tbsp finely chopped organic onion
2 Tbsp fresh organic lemon zest
1 cup finely chopped organic parsley
5 Tbsp fresh grated romano or parmesan cheese
3 Tbsp cold unsalted organic butter, cut into small pieces
1 cup organic whole milk

Method:  Bring the stock, carrots, onion, celery, garlic, bay leaves, and 1/2 tsp salt to a boil in a large pot.  Reduce heat to medium low and simmer for 20 minutes.  Add thyme.  
     Whisk the dry ingredients, onion, lemon zest, parsley and cheese in a medium sized bowl.  Add the butter and crumble with your fingertips until the mixture looks like coarse meal.  Add the milk and stir with a fork until the dough forms.
     Drop the dough by spoonfulls into the simmering broth.  Cover and simmer until the dumplings are cooked through, about 20 minutes.  Spoon into bowls and dust with some freshly grated romano cheese.

Sunday, February 14, 2010

Lover's Delight

My husband Scott loves seafood, steak, red wine and chocolate.  So for Valentine's Day I decided to treat him to all of the above.  He also has a sweet spot for anything made with Cream of Mushroom soup!  I had to draw the line somewhere on that one, so I at least bought Amy's Kitchen Organic Cream of Mushroom soup to make him a Seafood Pasta.  To up the ante a bit, I made him fresh, homemade pasta.  The things we do for love....

1/4 pound organic whole wheat flour
3/4 pound organic unbleached all purpose flour
5 organic eggs

Method:  Crack the eggs into a stand mixer bowl and as it is mixing, add the flour.  Mix on medium  for about 3 minutes until it forms a stiff dough.  Then take it out and knead it for a bit with your hands until it is smooth.  Place in a covered bowl in the refrigerator for 1 hour.  
     Remove dough from fridge and cut into 4 balls.   Cover the other 3 and run the dough through each setting of a hand cranked pasta machine.  Dust the wide strips of pasta with plenty of flower and then either cut them by hand into strips or use the part of the machine that makes fettucine.  Then toss them a bit to remove excess flour and form them into little heaps on the floured counter.  Bring a pot of water to boil, salt it and cook until al dente for about 2 minutes.

Pasta without Machines:  Make a well in the centre of the flour and add the eggs.  Break up the eggs slightly as you mix in the flour from the sides.  Then start to use your hands and knead for about 3 minutes until the dough is smooth.  Wrap and fridge for 1 hour.

Remove dough from fridge and divide into 2 balls.  Wrap the other ball again and refrigerate.  Flour a work surface and roll out the ball with a rolling pin.  Dust and turn the dough and keep rolling until it is very thin (1-2 mm).  Cut into strips with a knife.

Thursday, February 4, 2010

Juicing and the living is easy

I am living up to my promise to myself to juice creatively. Here is another combination we came up with and enjoyed thoroughly.


About 6 smallish local organic carrots
3 organic celery stalks
1 local organic cortland apple
1 organic broccoli stalk

Method:  Juice and chug.

For the love of seaweed

I really love seaweed.  Alot.  Anything that has seaweed in it makes me want to eat more of it.  So you can understand why I got so excited to hear about a product called Kelp Noodles made from seaweed.  And they are RAW for all you out there getting into that.  Once you read this recipe and want to try them, you can order them from here http:/
We ate this salad on a pile of steamed quinoa with some broiled organic salmon. 

KELP NOODLE SALAD with Roasted Butternut Squash and Arame

1/2 organic butternut squash, peeled and cut into cubes
1/2 tsp salt
2 cups organic nappa cabbage, shredded
1/2 package kelp noodles, rinsed
1 cup organic kale, chopped fine
1/2 cup arame seaweed, soaked in some warm water for 5 minutes, then drained

1/8 cup organic raw sesame oil plus 1 Tbsp
1/8 cup toasted sesame oil
1 tsp fresh organic ginger, grated
2 cloves organic garlic, crushed and chopped fine
1/3 cup organic tamari
1/3 cup freshly squeezed lemon juice

Method:  Preheat oven to 375*.  In a large bowl, toss the squash cubes with the 1 Tbsp of sesame oil and some salt.  Spread the cubes on a parchment lined cookie sheet in one layer and bake until they start to become golden, stirring once.  When done, remove from oven and let cool.
     Combine all dressing ingredients in a jar and shake.  Pile salad ingredients in a large bowl and top with dressing, toss and serve.

Monday, February 1, 2010

Carrot Banana Smoothie with Fresh Ginger and Spirulina

This carrot juice smoothie was a great way to start the day.  I love juicing because it is an easy, delicious way to get more veggies in me and my toddler!  Lately I've been making my own yogurt because I am trying to avoid buying food in plastic containers that are not recyclable plastics #1 and #2's.  It is so easy, especially with the handy yogurt machine my sister picked up for me at Value Village for $1.99.

CARROT BANANA SMOOTHIE with Fresh Ginger and Spirulina

1 organic banana
1/2 cup fresh organic carrot juice
1/2 cup organic yogurt
3/4" organic fresh ginger root
1 tsp organic spirulina

Method:  Juice the carrots and ginger together and blend with the banana, yogurt and spirulina.