Tomato, Basil and Bocconcini Salad with Balsamic Glaze

First of all, let me apologize for my extended absence. We just found out that we are expecting our 4th baby (!!) and I have been struggling with morning all-day sickness, so food has been off my radar for the last week or so. However, today I had an unexpected burst of energy (and appetite) and decided to make one of my favorite salads. Here it is for you!!

Blasamic Glaze:

1 c. balsamic vinegar
2 T. whole unrefined cane sugar, or brown sugar
1 T. soy sauce

Combine ingredients in saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy - about 20 minutes. (Do not overcook! This will turn to candy!) Remove from heat, and let cool. Store in the fridge.

Salad:

1 454 g container bocconcini cheese (regular size), sliced
3 roma tomatoes, sliced
2 stems of basil, rolled and sliced
Salt and Pepper

Layer your salad, tomatoes and cheese. Sprinkle with basil, salt and pepper. Drizzle with balsamic glaze, or your favorite balsamic vinagrette.

Frank's Red Hot Chicken Wrap with Blue Cheese

I love pub food. It is just the best. Our local pub has yummy food for a good price and beer that they brew on-site, so it is really a win-win situation. This recipe is inspired by their Red Hot Chicken Wrap.

3-4 chicken breast halves, cut into strips
1 c. Panko bread crumbs, or crushed cornflakes
salt and pepper
1/2 t. paprika, or seasoning of your choice
2 eggs, beaten

6 wraps
1 large tomato, diced
2 c. shredded lettuce, or salad mix
Blue cheese dressing
Frank's Red Hot Sauce

Stir Panko and seasoning together in a bowl. Beat 2 eggs in a separate bowl.  Dip chicken strips in egg, then in Panko until well covered. Fry over medium heat (with lid) until cooked through on each side. Meanwhile, spread Blue Cheese Dressing (our fave is Renee's) down middle of wrap. Top with lettuce and tomato. Remove chicken strips and place on top. Give a few dashes of Frank's Red Hot. Close the wrap, and enjoy!!

** If you're not a fan of blue cheese, substitute shredded cheese of your choice.

Spaghetti with Melt-in-Your-Mouth Meatballs

OK, so, we try to eat healthy around here; we try to monitor our red meat intake and up the veggies. But honestly, HONESTLY, sometimes you just gotta have some spaghetti and meatballs. Mm-mmm. I came up with this recipe because I didn't have an egg. Necessity truly is the mother of invention. Let me know what you think!

1 1/2 lbs. lean ground beef

1 clove garlic, minced

2 Tbsp. onion, minced

2-3 Tbsp. mayonaisse

2 Tbsp. unsweetened Almond milk

salt and pepper

1 t. dried parsley, oregano, or your choice of herbs

Mix all ingredients together (this will be wetter than you're used to). Form into meatballs, and brown in olive oil over medium heat. Once browned on all sides, add your favorite tomato sauce, and simmer over low heat (if medium is 6, simmer around 2) until meatballs are cooked through (probably about 7-10 minutes). Serve with a sprinkle of parmesan (or alternative) over rice pasta.

Pasta with Spinach and Feta Cheese

Even though we are dairy-free in our house, the kids can tolerate goat milk and cheeses, which is awesome for me, especially in recipes like this. Greek feta (goat`s milk feta) is the perfect substitute for regular feta.

6 Tbsp. Olive Oil

3 medium red onions, finely sliced (you do need all of them)

2 garlic cloves, minced

1 bunch fresh spinach (or one small box)

salt to sprinkle

3 c. cooked fusilli

1 c. crumbled feta cheese

freshly grated parmesan cheese

pepper

1/4 c. toasted pine nuts (optional)

1/4 c. sliced kalamata olives (optional)



Heal oil in saucepan. Add onions and garlic and sauté for 10 minutes. Add spinach and sprinkle lightly with salt. stir until spinach wilts. Cover and cook over low heat for 10 minutes. Cook pasta until tender. Drain. Add feta cheese to warm pasta and cook over low heat until cheese melts. Add spinach mixture and toss. Sprinkle with parmasan cheese, pepper, pine nuts and olives if desired.

Balsamic Pasta

Every Monday I get out my cookbooks and get my inspiration (and my recipes) for the week. This week I found plenty in one cookbook, "That's Trump", by Best of Bridge. This is the cookbook in the series with fat-reduced recipes, and although I love the recipes from all the Best of Bridge  cookbooks, I do appreciate the health-consciousness of this particular volume. This recipe was a hit with the fam, and you could easily add chicken or tuna to it for some extra protein punch.

Pasta:

2 c. uncooked rotini or fusilli

1 each red, orange and green pepper, sliced in strips

1 med. red onion, thinly sliced

3 carrots, sliced diagonally

2 garlic cloves, minced

2 Tbsp. olive oil

1 14 oz. jar of marinated artichokes, drained, reserve oil

Cook pasta according to directions. Meanwhile, stir-fry veggies and garlic in oil. Add drained artichokes and fold into cooked pasta.

Dressing:

2 Tbsp. fresh chopped basil or 1 Tbsp. dried

1/3 c. lemon juice

2 garlic cloves, minced

2 Tbsp. capers

1/2 t. nutmeg

1 Tbsp. Balsamic vinegar

oil from marinated artichokes

In a  blender, combine all dressing ingredients. Toss with cooked pasta and serve. Store any leftover dressing in the fridge.

Perogie Pasta

I love perogies, but in a household where we limit our wheat and cut-out dairy, they're just not a great option for us. Hankering for them, I came up with this recipe using rice noodles and plain yogurt. You could sub in a sour cream alternative easily. *I know zucchini and tomatoes aren't normally served with perogies, but if you can fit a few more veggies in, why not?*

1 package fusilli rice pasta

1 package bacon, chopped

1 sweet or purple onion, sliced in rings
1/2 zucchini, chopped
1-2 cloves garlic, minced

3 Roma tomatoes, chopped

1 c. Shredded chedder cheese (or alternative), optional

1 c. Plain yogurt, sour cream, sour cream alternative
2 t. Dried dill
Salt and pepper to taste

Cook pasta according to package directions. Meanwhile, in a frypan, cook bacon until crisp. Drain fat and remove from pan. Set aside. Carmelize onions (cook without moving around too much, so that they brown). Add zucchini and garlic to the pan. Cook until soft. Mix yogurt/sour cream with dill.

Drain pasta and toss with bacon and remaining ingredients. Add sauce and season with salt and pepper.

I served this to impromptu company. It disappeared before I could take a picture! I hope you like it too!

Salmon and Asparagus with Chive Butter Sauce

Another salmon recipe??? Yes. Sorry! I just love salmon (but if anyone wants to turn me onto another fish, go ahead and try!).

This recipe is from one of my favorite books by America's Test Kitchen, The Best Simple Recipes. (*Spoiler alert* There will be a giveaway coming up soon, and this book may or may not be the prize!!)

Poaching salmon is a simple and beautiful way to cook fish. It cooks quickly, but without overcooking, leaving it moist and melt-in-your-mouth. Add some veggies, and a d-liscious sauce, and you're all set.

1 pound thick asparagus, trimmed

1 c. water

salt

4 skinless salmon fillets (I used half of a filleted salmon, cut into 2.5 fillets)

pepper

1/2 c. dry white wine

3 Tbsp. butter

2 Tbsp. chopped fresh chives (I only had green onion)

Lay asparagus in single layer on bottom of large skillet. Add water and 1/4 t. salt. Season salmon with salt and pepper and lay across asparagus spears.

Bring water to boil over high heat. Reduce heat, cover, and cook over medium heat until salmon is cooked through and asparagus is tender (salmon will flake easily when it is cooked). Remove salmon and asparagus, and keep warm.

In the juices from the salmon, add wine to skillet, increase heat to medium-high, and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve.

*My note* I served this with quinoa and it was wonderful. I plated the food for each person, and then  drizzled the sauce over, not only the salmon and asparagus, but the quinoa as well.

Chicken Philly over Garlic Toast

Last weekend we went to this dodgy little restaurant at the edge of town where, surprise, surprise, they had the best food. I ordered the chicken philly, and after I had eaten it, and feeling rather satisfied (sigh), I thought, "Hey, I could make this at home!", and maybe, just maybe, make it a little tastier (enter the garlic toast).

Here's my version!

1 whole chicken breast

1 Tbsp. Olive Oil
1 red pepper, sliced

1 onion, sliced

1 c. of mushrooms, sliced

salt and pepper

1 loaf of garlic bread

Mozzarella cheese, or cheese substitute (enough to cover the bread)

Poach the chicken by placing in a pan of water (careful not to cover the chicken). Cook on medium-high heat until the chicken is done (this doesn't take too long).

Meanwhile, in a separate pan, saute sliced peppers, onions, and mushrooms in olive oil until soft.

Put your garlic toast in the oven to broil. Don't burn it!

Remove cooked chicken and let cool enough that you can handle it. Slice it into strips across the grain.

Take your garlic toast and top it with melted cheese. Place it back in the oven for the cheese to melt.

Put the chicken on the toast, and top with the vegetable mixture. Season with salt and pepper, and add another piece of bread to make a sandwich, or leave it open-faced. My husband likes his with Frank's Red Hot Sauce.

Quick Thai Curry over Rice

Time to spice it up folks. If you've read my blog for awhile (and thank you if you do!!), you will know that I am a fan of Thai food. What's not to love?? It's spicy, it's sweet, and it's so easy to cook. If you're dairy-free, it is a great choice too, because Thai cooks use coconut milk.

This recipe surprised me a bit, because I wasn't sure mixing sweet potatoes and green beans in a coconut curry would be tasty... I was wrong. This was actually a good combination, and EVERYONE ate it up (even my 3 year old).

When I cook Thai food, I adjust the spice for my younger eaters, only adding enough to enhance the flavor. After I've dished out their food, I add the rest of the spice to the pan. 

If you've never given Thai food a try, all you need is some Red Curry Paste. I buy mine at SuperStore. Coconut Milk is also a must, as well as Basil and Fish Sauce. 

1 (14 oz.) coconut milk

1 c. chicken broth

2 Tbsp. fish sauce

2 Tbsp. red curry paste (be careful, that's a lot)

2 Tbsp. brown sugar

3 boneless skinless chicken breast halves, cut crosswise into 1/4-inch slices

1 medium sweet potato, peeled and cut into 3/4-inch chunks

1 c. green beans, trimmed and cut into 2-inch pieces

1 Tbsp. lime juice

3/4 c. chopped fresh bail

Salt and pepper to taste

Bring coconut milk, broth, fish sauce, curry paste, and sugar to boil in saucepan over medium-high heat. Reduce heat to medium and simmer until flavors meld, about 5 minutes. Add chicken and simmer until almost cooked. Add potatoes and green beans until tender. Stir in lime juice and basil, season with salt and pepper, and serve over rice.

Adapted from The Best Simple Recipes from America's Test Kitchen



Prawns and Scallops with Wine and Vegetables

I have never cooked scallops before, but I love to eat them, so I thought, what the hey?? I'll give it a try! And we all loved it. How can you go wrong when you're throwing wine into the mix?!?

2 Tbsp. Olive oil

1 clove garlic, minced

2 medium green onions, sliced

2 medium carrots, sliced

1 Tbsp. chopped fresh parsley or 1 t. dried

1 pound uncooked prawns (get 'em without the shells - way easier)

1 pound scallops

1/2 c. dry white wine (chicken broth or apple juice can be substituted)

1 Tbsp. lemon juice

1/4 to 1/2 t. crushed red pepper

Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.

Stir in prawns, scallops and remaining ingredients. Cook 4 minutes to 5 minutes, until prawns are pink and scallops are white (do NOT overcook the scallops!). Serve over rice or pasta and GOBBLE UP.

Not Quite Tuna Casserole

We love tuna, but because I've been either pregnant or breastfeeding for the last 3 years, tuna has been something we have reluctantly given up.  Tuna absorbs mercury, and although tuna once in awhile is probably fine, one can of tuna can be low in mercury, while another can be super high. You just don't know what you're going to get.  But here's the problem... I love tuna casserole!! This recipe was adapted for that purpose, and we like it just fine!

1 package of brown rice pasta, cook according to directions

1 zucchini, sliced

1/2 c. celery, chopped

1/2 a red pepper, chopped (optional)

2/3 c. plain yogurt

1/2 c. mayonnaise (you can use fat-reduced)

1/2 tsp. thyme

1-2 tsp. dried mustard

1/4 tsp. salt 

1 can of white meat chicken, drained and flaked

1/3 c. green onions, sliced

2 tomatoes, chopped

1 c. grated cheese or cheese substitute

Put pasta on to cook. In a frypan, saute zucchini, celery and (optional) red pepper. Mix together yogurt, mayo, thyme, mustard, and salt. Drain cooked pasta, and stir in sauce and can of chicken. Add tomatoes and green onions. Top with grated cheese or cheese substitute.

This recipe was adapted from Layered Tuna Casserole, from That's Trump, by the Best of Bridge

Chicken Focaccia Melts with Greek Salad

My parents owned a tea room/restaurant when I was in university. I worked there part-time, and not only was the atmosphere lovely (lots of English roses, and old China cups), but the food was amazing. My mom was the cook, and although I don't usually attempt to recreate her delicious meals (she is one of those people who never require a recipe), the Focaccia Melts were one of the most popular menu items for good reason, and they're super easy to make.

3 chicken breast halves

2 tomatoes, sliced

Alfalfa sprouts

Mozzarella Cheese

Miracle Whip

Focaccia bread

In a deep saucepan, place raw chicken. Add water to where the chicken is not quite covered, and bring to a boil. Reduce heat and simmer until chicken is done. Remove from water.

Slice your Focaccia bread, tomatoes, and your cheese (I used goat mozza for the kids). Spread each side of bread with the Miracle Whip. Top with alfalfa sprouts and tomatoes.  

Once the chicken is cool enough to touch, place each breast on the cutting board. With your hand on top to hold it secure, slice sideways through each breast. Put cheese on each piece of chicken. The idea is to melt the cheese, so I put the cheese-topped chicken in the microwave for a few seconds until it is melted. Slide the chicken onto the focaccia bread to make a sandwich.

GREEK SALAD:

I make greek salad a couple of times a week. It is so easy and tasty, and a great way to get some raw veggies.

1 english cucumber

3 roma tomatoes

1 green pepper (or orange, or red)

2 avacadoes (optional)

1/2 sweet onion, or 3 spring (green) onions

1/4 c. feta cheese

Mix all together and add dressing at the table.

DRESSING:

1/3 c. balsamic vinegar

1/2 extra virgin olive oil

1 Tbs. greek seasoning

1/2 t.( or to taste) honey or sweetener of your choice

salt and pepper

Poached Salmon, Steamed Brocolli and French Bread with Brie

Salmon is my favorite fish, and poached salmon is hard to beat as it stays so moist. I serve my poached salmon with a creamy (and dairy-free) caper sauce.



In a frying pan, or other shallow pan, fill 2/3 full with water or chicken broth. Bring to a boil.
Add:


1 Salmon fillet, cut into steaks.


Place salmon in the water and lower heat. Simmer until done, about 10 minutes. Salmon will flake easily when cooked through.


Put Brocolli on to steam. I used fresh organic Brocolli. Yum!!


Piquant Sauce:


3 T. Mayonnaise
1 T. Chopped fresh dill, or 1 t. Dried
1 T. Almond milk
1 T. Chopped capers
2 t. Juice from capers
1 1/2 t. Dijon mustard
1/4 t. Grated lemon rind


Mix all, and put a dollop on top of each salmon steak when serving.

Serve with bread and a bit of Brie, if you can have it! Otherwise a nice rice pilaf would be really good too.


This recipe is adapted from That's Trump! By the Best of Bridge

Chicken Caesar

This is a super easy meal; great when you need something fast and tasty.

1-2 whole chicken breasts, cut into 3 strips each

Season chicken strips with salt, pepper, & a seasoning blend of your choice (I used a Greek seasoning). Sauté in a bit of butter and olive oil until cooked through and a little crispy.

Caesar Salad:

Romaine lettuce, washed and torn into bite size pieces. Toss with dressing (make this your last step, one else your lettuce will get sloppy).

Dressing:

1 c. Mayonnaise

3 Tbsps. Almond milk ( original)

2 Tbsps. Apple cider vinegar

Pinch of salt

1/2 t. Crushed garlic

2 Tbsp. Parmesan cheese

4 strips bacon - cooked crisp and crumbled (optional)

Croutons

Mix together and toss with the romaine. Top with cooked chicken. Voila! D-Licious!!

Caesar dressing recipe is from the cookbook Crossroads Country Recipes "How-To" Basics & Menus by the Itterman Sisters

Pasta Scramble

Today has been a comfort food day. It is grey and pouring rain outside, but the house is cozy and warm and full of my 3 kids... wanting to eat constantly. So, we started the day with kamut waffles, and the comfort food has gone on from there. Currently we are all enjoying some popcorn and a cup of tea. For lunch though, I had some leftover spaghetti rice noodles, and made a pasta scramble. It's easy, it's tasty, and it's healthy (enough). Here's the recipe!

1 t. butter

1/2 a small onion

3 eggs

1 T. water

1 t. pasta seasoning

1 1/2 c. cooked pasta (your choice)

cheese to top

Saute onion in the butter over medium heat until soft. Beat eggs with water, and add to pan. Cook until almost done (they should be scrambled, but still look wet). Add the seasining, toss in the pasta and cook until heated through. Remove from heat and onto the plates. Top with cheese of your choice. Today I did cheddar, and the kids did goat feta. (You can also add any other vegetables, sausage, or other omelette ingredients to make this even more delicious!)

Quinoa Tabouli

Quinoa (pronounced Keen-wa) is what's called an "ancient grain" and is full of nutrients. It is a wonderful grain because it is both a protein and a carb at the same time! We buy organic quinoa from Costco or Save-On, and use it in place of rice, and it has a mild nutty flavor. This tabouli recipe is also full of fresh vegetables, and can be a great side dish, although we usually eat it as a main course.

1 c. quinoa

2 c. water or chicken broth

3 med. tomatoes, diced

1 lg. cucumber, diced

1 red pepper, chopped

3 gr. onions

1/2 c. cilantro

1/2 c. feta cheese

1/3 c. EVOO (Extra Virgin Olive Oil)

1-2 lemons, juiced

salt and pepper to taste

Add quinoa to 2 cups of water/broth. Cook the same as rice, until liquid is absorbed, and quinoa is tender. Cool completely.

Cut vegetables and stir into quinoa. Drizzle with olive oil and lemon juice. Toss. Top with feta, and serve!

Honey Mustard Chicken

This is a combo that just tastes good all the time! And so easy too!

3 garlic cloves, crushed
1/3 c. butter
1/4 c. mustard

1/2 c. honey
4 chicken breast halves

Saute garlic in butter. Stir in mustard and honey and remove from heat. Place chicken in a 8x8 glass baking dish and pour sauce over. Bake uncovered for 45 minutes at 375. Serve over rice, and with your favorite green veggie.