AVOCADO and RICOTTA PESTO with LINGUINE

A creamy and nutritious meal.  It is ready in less than 20 minutes.

INGREDIENTS:

1 package (500 grams) of linguine (regular or whole wheat)
1 avocado
juice of 1 lemon
2 garlic cloves
1 cup fresh basil leaves
3 tablespoons of  extra virgin olive oil plus more for serving
1/2 tablespoon of butter
1 cup EXTRA SMOOTH full fat ricotta cheese
salt
freshly ground black pepper
dried chili flakes (optional)
freshly grated Parmiggiano-Reggiano for serving


METHOD:

In a food processor, combine peeled avocado, lemon juice, garlic, basil, olive oil, 1/2 tablespoon of butter, salt and pepper. Add chili flakes if desired. Pulse until smooth. Then add the ricotta and process until well combined. Pour pesto into a large bowl.

Meanwhile cook the linguine. Drain and reserve half cup of the cooking water. 
Add the hot cooked drained linguine to the bowl with the uncooked pesto mixture, and toss to coat. Adding additional cooking water, if necessary to loosen the sauce.

Serve with freshly grated Parmiggiano-Reggiano, chili flakes (optional) and a drizzle of olive oil (optional).
 
 TIPS:


1. The lemon juice keeps the avocado from turning brown.
2. Do not use regular ricotta. Or else the sauce will be lumpy.
3. The cooked linguini is going into a cold sauce, therefore ensure that the it is cooked to your liking. 
4. The hot drained pasta warms up the uncooked pesto mixture.


SERVINGS: This recipe will serve 4 generous portions or 6 smaller portions 


  

ARTISANAL NO-KNEAD BREAD

There are many on line versions of this recipe.  This is one of my favourites.  It is easy, delicious and smells incredible.  A great way to impress your friends and family for Christmas dinner.

INGREDIENTS:

3 cups all purpose flour

1 tablespoon kosher salt or 2 teaspoons of regular table salt

1/2 teaspoon of instant yeast

1 1/2 cups plus 1 tablespoon of room temperature water

extra flour for prep work

 METHOD:

In a large bowl, combine flour, salt and yeast.  Stir in water.  Dough will be very sticky.

Cover with plastic wrap and then with a tea towel. Let sit at room temperature for at least 18 hours. Dough should double in size and have bubbles on the surface.

Generously flour work surface. Scoop out dough, shape into a rough ball and fold into thirds. Place seam side down. Dust with flour. Cover loosely with plastic wrap and let sit for 15 minutes. 

Place clean tea towel on work surface and dust generously with flour. Fold dough into thirds again and place seam side down on tea towel. Dust top with flour and fold tea towel over top. Let rise for 2 hours.

After 1 1/2 hours preheat oven to 450F. Place an empty medium sized heavy cast iron pot (Le Creuset) with lid on, in the oven. Heat for 30 minutes.

Then remove pot from oven. Place hand under tea towel and carefully flip dough into the pot.  Be very careful, the pot is very HOT.

Cover and bake for 30 minutes. Remove lid and bake for another 20 to 30 minutes. Cool on a rack.

TIPS:

1. I usually assemble the dough before going to bed and bake it the following day.

2. A variation would be to add 2 tablespoons of sesame seeds or poppy seeds before the last proofing.  After sprinkling the tea towel with flour, sprinkle the seeds over the flour and then place the dough on top, continue as instructed.

3. Do not let dough sit out more than 24 hours.

4. Set dough in a draft free spot, while it is proofing.

5. A heavy cast iron pot is important because it mimics the function of a commercial steam oven .

 

  

EASY LOW-FAT BANANA CAKE

This is my family's favourite banana cake recipe.  I have been making it for over 20 years.

INGREDIENTS:

3/4 of sugar
1/2 cup of oil
2 eggs
approximately 2 cups of mashed ripe bananas (3 bananas)
1 3/4 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Icing sugar for dusting (optional)


METHOD:

Preheat oven to 325F.

Beat sugar and oil on high speed until creamy.  Add eggs, one at a time, beating well after each addition. Stir in pureed banana.

In another bowl, sift flour, baking powder, baking soda and salt.

Gently mix dry ingredients into wet. Do not over mix. 

Pour into greased 9-inch bundt pan.  Bake for approximately 45 minutes. Cake is done when cake tester comes out clean.  Let cake cool for half an hour before removing from the pan. 

TIPS:


1. When baking, it is important to measure ingredients properly and accurately. Always use correct measuring cups and spoons. Use dry measuring utensils for powders and semi-solids (flour, sugar, banana puree). Use liquid measuring cups for wet (oil).
2. When measuring flour, spoon flour, not pour, into measuring cup. And level off with a knife or flat edge. Do not shake or tap cup before leveling off.  Do not use measuring cup to scoop the flour directly out of flour container. Even just a bit extra flour will make the cake dense.
3. Never over-mix a batter when combining the dry ingredients with the wet. Over mixing/beating/blending creates too much gluten and a will produce a dense cake. Gently mix flour until it is just blended.
4. If you notice the cake starting to over brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
5. You can use a 10-inch bundt pan too, note that the cake will not be as high.
6. Cooking times are dependent on the size of the pan that you use. The bigger the pan, the less cooking time. This is because the depth of the batter will be more shallow.  
  

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CLASSICAL PORTUGUESE ALMOND TORTE

This is my version of a Portuguese Almond Torte.
It is delicious served warm or at room temperature.

INGREDIENTS:

1 cup of sugar
1 tsp pure vanilla extract

zest of 1 lemon
2 whole eggs
1 additional egg white
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1 tablespoon maple sugar
icing sugar for dusting


METHOD:

Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white until stiff peaks form.

In a large bowl, with mixer at medium speed, beat sugar with 2 eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well.  Mix in almond and regular flour with a spatula. Then gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the maple sugar. Bake for 30 minutes.

Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.


TIPS:

1. Always use correct measuring tools.  Liquid measuring cups for wet ingredients.  Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume.  This is the leavening in the cake.
4. Do not over mix when you fold in beaten egg white. 

   
 

PUREE of WINTER ROOT VEGETABLE SOUP

A simple heart warming soup. Perfect on a blustery winter day.

INGREDIENTS:

1 large turnip, peeled, diced (approximately 1 cup)

1 medium sized beet, peeled, diced

2 packages of diced butternut squash (approximately 4 to 5 cups)

1 large Yukon gold potato or 2 medium sized, peeled, diced

3 carrots, peeled, diced

1 large onion, diced

1/4 cup fresh parsley

2  whole garlic cloves

2 tablespoons of extra virgin olive oil

1/2 cup of dry red lentils, rinsed and drained

1/4 teaspoon  cayenne

1/8 teaspoon nutmeg

1/4 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

2 bay leaves

salt to taste

6 cups vegetable stock (approximately). I add enough stock until vegetables in pot are just covered

freshly grated Parmiggiano-Reggiano cheese to serve

METHOD:

Heat olive oil in a large pot.  Saute diced onion for 8 minutes.  Add turnip, beet, squash, carrot, potato, garlic, red lentils, parsley, cayenne, nutmeg, turmeric, black pepper, bay leaves, salt and vegetable stock.  Bring to a boil and then lower heat to a simmer.  Cook soup for 30 minutes.

Remove bay leaves and puree soup with an immersion blender. Season with more salt and pepper if needed.

Serve with freshly grated Parmiggiano-Reggiano cheese.

TIPS:

1. You can substitute Parmiggiano-Reggiano with freshly grated Gouda cheese.

2. Always remove bay leaves before pureeing.

 

   

HEARTY MUSHROOM and SAUSAGE OVEN RISOTTO

 A delicious one pot meal.   Leftovers reheat well.  Thank you to Sara,  for the inspiration.

INGREDIENTS:

2 cups arborio rice
3 Italian style pork sausages, casings removed
12 button mushrooms, sliced
2 red peppers, large-diced
1 onion, diced
1 cup frozen peas
1 bay leaf
2 tablespoons tomato paste
splash of white wine
1 tablespoon of butter
2 tablespoons of olive oil
3 3/4 cup chicken or vegetable stock
1 tablespoon of soya sauce
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup fresh basil cut into chiffonade
chili flakes to taste (optional)
salt and freshly ground black pepper


METHOD:

Preheat oven to 350F.
 
In a large oven proof sauteuse or oven-proof skillet, heat olive oil over medium high heat. Add sausage meat.  Break up into small pieces. Saute for 10 to 12 minutes until golden brown. Move sausage over to one side in the pan to make room for the onion.  Add diced onion to the hot spot to saute.  Saute for 4 minutes.  

Meanwhile, in medium size pot bring chicken stock to a boil, and continue to simmer as you prepare the next steps.

Deglaze pan with a splash of white wine.  Add tomato paste and chili flakes (if using) for about  a minute.  Next add mushrooms and peppers, stir fry for 2 minutes.  Lastly stir in rice, bay leaf, butter, hot chicken stock, soya sauce and peas.  Raise heat to high and bring to a boil.

Cover and place in oven for 18 minutes.  Uncover for additional 5 minutes.

Remove from oven and let stand covered at room temperature for 5 minutes. Be careful pan will be very hot.

Sprinkle freshly grated Parmesan over rice and fluff with a fork. Sprinkle basil over top, give it a gentle stir and serve.



TIPS:

1. General rule for cooking rice is that the ratio of liquid to rice is 2 to 1.  In this recipe, I have decreased the stock by 1/4 cup to allow for the additional liquid from the vegetables and splash of wine. This step is important to prevent the rice from becoming overcooked.
2. You can substitute the Italian style pork sausages, with your favourite sausage.
3. I use a potato masher to break up the sausage meat, while I saute.
4. To add more flavour depth you can saute 1/4 cup of diced bacon with the sausage.
   

 


 

TRADITIONAL PORTUGUESE RICE PUDDING

Many countries have their own version of a comforting rice pudding recipe.  Portuguese rice pudding is enjoyed in our home on special occasions and the leftovers are great for breakfast.

INGREDIENTS:

1 1/2 cups arborio rice
6 cups milk
3/4 cup granulated sugar
1 tablespoon butter
lemon peel of a whole average size lemon
2 egg yolks
cinnamon for dusting

METHOD:

In a large saucepan over medium high heat, stir together the rinsed and drained rice, milk, sugar, butter and lemon peel. 

Bring to a boil but be sure to stir occasionally to prevent rice from sticking to the bottom of the pot. Once it comes to a boil, lower heat and simmer uncovered for approximately 25 minutes.  Stirring regularly.

At this point whisk the egg yolks with a few spoonfuls of the hot rice. (This is called tempering).  Off the heat, in a steady stream, stir the yolks into the rice pudding.  Cook for an additional couple of minutes, stirring constantly.

Remove the lemon peels.  Ladle into a large serving dish or into individual serving dishes.
Dust lightly with cinnamon.

Serve warm, room temperature or cold.


TIPS:

1.  Use a vegetable peeler to cut lemon rind. Careful to not add any of the pith, or pudding will be bitter.
2.  It is important to temper eggs before adding to a hot liquid to avoid scrambling. 

 

   

LOW-FAT OVEN BAKED FILLET of COD with PANKO CRUST

A simple, crispy, and delicious oven baked fish recipe. You can substitute any white fish in this recipe. 

INGREDIENTS:

6 boneless, skinless cod fillets
zest and juice of 1 lemon
1/4 cup of butter
1 cup panko bread crumbs
1/2 cup fresh minced parsley 
salt and pepper
1 tablespoon olive oil

METHOD:

Preheat oven to 400 F.

Over medium heat, melt 1/4 cup of butter and add panko breadrumbs. Stir until breadcrumbs have absorbed all the butter.  Take the pan off the heat.  Add parsley, lemon juice, lemon zest, salt and pepper.  Mix well and let cool. 

Meanwhile, place fish fillets on parchment lined cookie sheet.  Pat fish dry and brush with olive oil.  Season with salt and pepper.

Place cooled panko mixture over each fillet and gently press into fish. 

Bake for 25 minutes, or until fish flakes easily and panko crumbs are golden brown.

Cover loosely with foil and let stand at room temperature for 5 minutes before serving.


TIPS:

1.  You can substitute any type of fish fillet such as sole, grouper, snapper, seabass, or halibut. Cooking times will vary depending on type and thickness of fish.

 

LOW-FAT GLUTEN FREE WHOLE GRAIN JAPONICA RICE and GREEN LENTIL SALAD

A flavorful, hearty, nutritious side dish or light lunch. This salad is gluten-free, and full of protein.

INGREDIENTS:

2 cups cooked black Japonica rice 
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cinnamon
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 cups cooked brown or green lentils
1/2 cup thinly sliced green onions or finely diced purple onion
1/4 cup currants (not raisins)
1/2 cup finely chopped parsley or cilantro
1/2 cup sliced or chopped toasted almonds
kosher salt and freshly ground black pepper

METHOD:

In a large bowl whisk together vinegar, oil, ground coriander, cumin, turmeric, cinnamon, and onions.  Lastly toss in lentils, rice, currants, fresh chopped parsley (cilantro) and almonds. Season with salt and freshly ground pepper.

Serve at room temperature or cold from the fridge.


 TIPS:

1. You can substitute the Black Japonica rice with wild rice, brown rice or your favourite cooked grain. I like quinoa, freekeh, barley, wheat berries, or farro.
2. If the rice or grain is still warm, ensure that it is not over cooked. Any warm grain will continue to soften (expand) as it absorbs the dressing. I usually under cook by 1 to 2 minutes.
3.  The salad tastes best if you let it sit at room temperature for at least half an hour before serving. This allows the flavours to blend.




    

HEALTHY SQUASH SOUP with fresh ROSEMARY and WHITE BEANS

A creamy nutritious soup, perfect to enjoy on a  fall or winter day. White beans and fresh rosemary, an ultra delicious flavour combination.

INGREDIENTS:

1 large butternut squash, peeled and cubed (approximately 2/1/2 cups)
4 thinly sliced shallots (1 cup)
1 large garlic clove, minced
2 carrots, diced
2 large Yukon Gold potatoes, large-diced
1 sprig of fresh rosemary
1 bay leaf
pinch of cayenne pepper
1/4 tsp of turmeric
kosher salt
freshly ground black pepper
2 cups of cooked white navy beans, or white kidney beans
6 cups of chicken or vegetable stock
2 tablespoons of olive oil
1/2 tablespoon of butter

METHOD:

Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add shallots and season with salt. Saute for 2 minutes, stirring frequently. Add the minced garlic and saute until fragrant, about 30 seconds.

Add carrots, squash, potatoes, rosemary, bay leaf, cayenne, turmeric, salt, and stock. Bring to a boil and then lower heat to a simmer. Simmer soup for 25 minutes.

Stir in 1 cup of the beans and simmer for an additional 10 minutes. Remove from heat. Remove bay leaf and the long woody rosemary stem. Several rosemary leaves will remain in the pot.  Stir in half tablespoon of butter. Use an immersion blender to puree.

Add remaining cup of beans, do not puree, and heat through. Serve with freshly ground black pepper.


TIPS: 
 1. The finishing touch to any pureed soup is to add 1/2 to 1 tablespoon of butter. This will make the soup smooth and creamy.
2. Turmeric is an antioxidant, so I like to add 1/4 to 1/2 tsp of turmeric to most soups/stews that I make. It also adds a nice rich colour.