a simple lunch

Sardines.  Yes I know most of you are thinking ewwww.  But honest, sardines are a very quick and flavorful lunch.  I simply drain the water, mash them lightly with generous amounts of fresh lemon juice, sea salt, fresh ground black pepper and whatever herbs I might have around.  Then I spoon the mixture onto my favorite crispy rice crackers .

Sardines are loaded with omega-3 fats.  Omega-3s help with mood, thinking, circulation, and glucose and insulin metabolism; they lower blood pressure; and they protect against heart disease.  Plus they are loaded with calcium!  Sardines also contain iron, magnesium, phosphorous, potassium, zinc, copper and manganese, plus B vitamins.  And because sardines are real low on the marine food chain, toxins like mercury don't accumulate in them.

Lemongrass Noodle Soup with Edamame lunch

lemongrass noodle soup-

Ingredients:

5 cups chicken or turkey stock (preferably homemade)
1 stalk fresh lemongrass, broken in half
2 kaffir lime leaves
2 cloves of garlic, smashed
1 2inch piece of ginger, cut in half
1 tsp. fish sauce
1 tsp. hot chili sauce
4 ounces dry rice noodles
1/2 cup shiitake mushrooms
2 scallions, trimmed and thinly sliced
1 cup fresh bean sprouts
1/2 cup fresh basil leaves
salt and pepper to taste
1 lime cut into quarters for squeezing

Directions:

1. In a saucepan over high heat, combine the broth, lemongrass, kaffir lime leaves, garlic, and ginger.  Bring to a boil.

2.  Reduce heat and simmer for 15 minutes.  Discard the ginger, lemongrass, lime leaves, ginger and garlic.

3.  Add the fish sauce, chili sauce, mushrooms  and noodles, cook until noodles are tender (about 2-5 minutes).  Stir in the scallions.  Adjust seasonings to taste.

4. Divide the soup among 4 bowls, top with bean sprouts and basil, squeeze lime juice in to taste. 


Edamame-

Ingredients-

Frozen organic edamame
salt

Directions-

Follow the package directions.  Bring water to a boil, add edamame, cook uncovered for 3-5 minutes, drain and toss liberally with salt.  You eat the beans inside, not the pod (just in case someone has never eaten this!)



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Yellow Lentil Soup with lots of Cilantro

I made this soup with Toor Dal (Yellow lentils), You could easily make it with brown lentils and save a bit of the cooking time.


Ingredients:

1 Tbsp extra virgin olive oil
3 garlic cloves, minced
1 1/4 teaspoon cumin seeds, lightly toasted and ground
pinch of ground cayenne pepper
1 heaping cup of yellow lentils, rinsed and picked over
1 small onion, halved
1 bay leaf
salt, to taste
fresh ground black pepper, to taste
1 cup chopped cilantro
(optional- plain yogurt for non vegetarians)

Directions:

1. Heat the oil in a large dutch oven or soup pot on medium heat.  Add the garlic and stir until fragrant, about 1 minute.  Stir in the cumin and cayenne pepper.  Stir together briefly and then add lentils, onion, bay leaf, and 1 1/2 quarts of water.  Bring to a boil, reduce heat and simmer for 1 hour to 1 1/2 hours, until the lentils are tender and the broth aromatic.  (if using brown lentils your cooking time may be as low as 40 minutes).

2. Salt and pepper to taste.  Discard the onion and the bay leaf. 

3.  Puree half of the soup in small batches in a blender.  (be sure to cover the top of the blender with a towel and press firmly on the lid to make sure hot liquid doesn't spill on you).  Return to soup pot, stir and heat through.

4. Stir in cilantro just before serving.  (if you eat dairy, add a dollop of plain yogurt to the top of each bowl)  Will serve 4.

Catalan Chickpea Stew

a warm and hearty vegetarian meal for lunch or dinner.  Benefits from being made a day or two in advance and refrigerated until it's time to reheat and serve.  Add some sliced sausage if you wish to add meat. 

Ingredients:

1 pound chickpeas, soaked overnight in 2 quarts water
1 bay leaf
salt, to taste
1 Tbsp extra virgin olive oil
1 medium red bell pepper, chopped
1 medium onion, chopped
3 large cloves garlic, pressed
1 28oz can diced tomatoes
1/2 tsp. dried thyme
fresh ground pepper, to taste
1 tsp red pepper flakes

Directions:

1. Drain the chickpeas and combine with enough water to cover by 2 inches in a large dutch oven.  Add the bay leaf and bring to a gentle boil.  Reduce heat and skim off foam.  Cover and simmer for 1 hour.  Drain through a sieve over a bowl, reserve 2 cups of the cooking liquid. Discard bay leaf. Set chickpeas aside.

2. Heat the olive oil in a dutch oven over medium heat and add the chopped onion.  Stir and cook until onions begin to soften (3 minutes).  Add the bell pepper and continue to cook, stirring often for 5-10 minutes (until the bell pepper is tender).  Add garlic and stir for a minute or two.  Stir in the tomatoes (with the juice), thyme, salt and pepper.  Continue to cook on medium for about 10 minutes (or until the tomatoes have cooked down slightly).  Add the chickpeas, red pepper flakes, and reserved chickpea liquid.  Return to simmer, stir, reduce heat to low and cover.  Cook for about 1 hour or until the beans are very tender.  Season to taste.

Fiddleheads & Fried Egg

 Well I saw these baby fiddlehead's in my local market and I decided to try them.  I admit that up until about an hour ago I had NEVER tried a fiddlehead.  That said, I made sure to read up on the best way to cook them and pretty much every source I looked at claimed it was best to boil them like crazy until you are sure they are cooked.  Steaming apparently can leave behind a bitter taste.  So here is how I ate em-

(And yes, I liked them; though not in the same way I like,  say, chocolate or sweet potatoes or even spinach.  My guess is fiddleheads are a bit of an acquired taste.  So I intend to keep trying as they are very good for you!)

Ingredients:
a generous handful of fresh fiddleheads, hard stems removed and rinsed thoroughly in cold water
sesame oil
gluten free soy sauce
sesame seeds, lightly toasted
1 egg, fried

Directions:

1. Boil your fiddleheads in a medium pot for 7-9 minutes.  (fry your egg just before they are done)
2. Drain, place in a clean bowl and toss with sesame oil and soy sauce.  Sprinkle with sesame seeds and serve with a fried egg.  Salt and pepper to taste.

Martha's Jalapeno & Garlic Shrimp

I decided to make that yummy Cucumber & Dill salad again and thought a simple shrimp dish would go nice.  This shrimp recipe comes from Martha Stewart Living May 2010.  It might appeal to some of you who don't like your food too spicy.  I found it a bit bland for my taste and would prefer to have something with a bit more kick like my Adobo Shrimp .  Still, I liked it enough to eat a bunch of them.  And I did just run out of black pepper so, maybe that would have helped.  :)

Ingredients:

1 pound of peeled, deveined shrimp
3 garlic cloves pressed
1/2 jalapeno chile, seeds removed, finely chopped (I recommend the entire chile)
1 Tbsp fresh lime juice
3 Tbsp olive oil
salt and pepper to taste

Directions:

1. Toss together the shrimp, garlic, lime juice and a Tbsp of the oil.  Season with salt and pepper, and marinate in fridge for 45 minutes.

2. Heat remaining oil in large skillet over med/high heat.  Remove the shrimp from the marinade and add to skillet.  You can use less oil if you use a non stick skillet.  Cook through, about 2 minutes per side.


serve with lime wedges.

Roasted Broccoli with Kalmata Olives, sliced Garlic, Oregano & Lemon

It's a coolish overcast day and I was craving roasted veggies.  So I went with Roasted Broccoli!  Yum!


Ingredients:

1 head of broccoli
4 Tbsp extra virgin olive oil
1/2 tsp. salt
1/2 tsp. sucanat  (or sugar)
5 garlic cloves, sliced thin
1/2 tsp. red pepper flakes
2 Tbsp pitted, minced kalamata olives
1 tsp. minced fresh oregano
juice from one lemon

Directions:


1. Adjust rack to lowest position, place quality baking sheet on rack and preheat oven to 500°F (convect roast if you have convection)

2. Cut your broccoli at the stems, remove outer peel from stalk and cut stalks into 1/2 inch thick pieces.  Cut broccoli crowns into wedges. Place broccoli and cut stalks in a bowl, toss well with 2-3 Tbsp olive oil, salt and sucanat. 

3.  When oven reaches desired temp., remove baking sheet using oven mitts, transfer tossed broccoli to baking sheet and spread into an even layer, flat sides down. Return to oven and roast for about 9-10 minutes until lightly browned.

4.  While the broccoli is roasting, heat the rest of the olive oil on med/low heat, add sliced garlic and red pepper flakes, cook stirring, until garlic is soft and golden brown.  Remove from heat and stir in the olives, oregano and lemon juice.  Toss into the roasted broccoli and serve.

Fresh Cucumber & Dill Salad

This is super fresh and great for spring and summer!  Buckarooken likes it too!
note: This salad is really delicious.  I think I have made it at least a 1/2 dozen times within a few weeks. 

Ingredients:

Salad-
1 head of Romaine lettuce, washed dried and cut into bite size pieces
1 cucumber, peeled & thinly sliced
1/4 cup of red onion, diced
1 bunch of fresh dill, chopped

Dressing-
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 tsp. sea salt
3 cloves of garlic, pressed

Directions:

1. In a large serving bowl combine all of the Salad ingredients and toss

2. In another small bowl, whisk the olive oil into the other dressing ingredients until fully combined

3. Pour dressing over salad and toss.  serve.

Fluffy Macadamia & Cauliflower Mash

I brought home my new Kitchenaid food processor last night! This is the first recipe I made with it. Todays recipe is raw & vegan so take note: raw garlic is very strong. Just a little warning in case you forgot.

Ingredients:

2 1/2 cups cauliflower, ground in a food processor
1/4 cup raw macadamia nuts, ground in a food processor
1/4 cup Extra Virgin Olive Oil
1 tsp. salt
1 tiny little clove of garlic, peeled


Directions:

1. Combine all of the ingredients in a food processor and process until fluffy.
2. Add fresh ground pepper to taste & a few broken macadamia nuts as garnish.

(this will serve 4 people)

Spicy Thai Coleslaw

I love coleslaw! This one is hot and spicy and vegan. You can play with the amount of spices if you don't like as much fire (or if it is for the kidlets).

Coleslaw Ingredients:

3 cups finely shredded green cabbage
1 cup peeled and shredded zucchini
1 cup shredded carrot
1 handful fresh basil, chopped
1 handful fresh mint, chopped
1 handful fresh cilantro, chopped
1 bunch fresh chives, cut
1/2 cup raw unsalted peanuts

Dressing Ingredients:

2 Tbsp. fresh lemon juice
2 Tbsp. apple cider vinegar
1/4 cup tamari gluten free soy sauce
2 1/2 Tbsp sucanat (that's paddled, non-refined cane sugar)
1/4 cup Extra Virgin Olive Oil
3 cloves of garlic, pressed
1 one inch piece of fresh ginger, peeled & minced fine
1 heaping tsp. chili powder
1 1/2 Tbsp curry powder
1/4 tsp. salt

Directions:

1. Assemble all of the coleslaw ingredients together in a large bowl and toss to mix well.

2. Assemble all of the dressing ingredients in a blender and blend until smooth.

3. Pour the dressing over the coleslaw, toss and serve. (you might not need to use ALL of the dressing)

Beet & Sweet Potato Roesti

Ingredients

1 large beet, peeled and grated (about 1 cup grated)
1 small sweet potato, grated (about 1 3/4 cup grated)
1-2 Tbsp butter
1/3 cup brown rice flour
1 egg beaten
salt, to taste
fresh ground black pepper, to taste
plain organic yogurt for topping

Directions:

1. Wash, peel and grate your vegetables. TIP- wear rubber gloves when handling beets!

2. Using paper towel, squeeze as much moisture out of the beet/sweet potato mixture as you can.

3. In a medium size bowl, combine the rice flour, grated sweet potato, grated beet and salt and pepper. Stir in your beaten egg.

4. Melt your butter in a small non stick skillet on medium heat (don't be afraid to use plenty o' butter),

5. Pour your Beet/Potato mixture into the skillet and press down firmly with a wide spatula until it has formed a tight pancake in the pan. Cook until it is browned nicely on the bottom (about 5-10 minutes) (should have a bit of crispness). Use a large plate to turn out your roesti and return it back to your fry pan to cook the other side. Press down with your spatula again. Cook for another 5-10 minutes, turn down the heat if the bottom is getting to dark. The key is to get your potatoes cooked through, while have a nice crispy exterior on your roesti.

6. When it is done, remove from heat, cut into slices and serve with a dollop of fresh organic yogurt.

I have also made this with golden beets and it is lovely.

I'm Feeling Foodie....

CORNMEAL CRUNCH.......I am at it again in the kitchen. It must be the rain, the woodstove burning and quilting day coming up.  I am having my quilting mini group over and thought this would go well with Fire Roasted Tomato Soup and a little salad. What do you think? 

Heidi Swanson at 101 Cookbooks posted this recipe on her site quite a while ago and I have made it several times. 

Here is her recipe:

"I make an effort to buy whole grain cornmeal -this is cornmeal that still has the nutritious bran and germ included. You can easily make this recipe vegan by omitting the cheese.

1 1/2 cups (medium grind) cornmeal
fine grain sea salt
4 cups yellow onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated
3 cups water or vegetable broth

Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9 x 12-inch baking dish or tart pan - or roughly this size.

In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside.

To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally - more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.

Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Serve topped with the remaining onions (and more grated cheese if you like).

Makes about 16 pieces."

caramelize the onions

 mix the cornmeal, cheese and 2/3 of the onions into the broth....

The only change I make is to put the last bit of onions on top before baking.  I like the nutty, dark flavor.

(Note:  the spatulas I am using are silicone, and if you don't have one...you should.  They are impervious to the heat)

Baked Sweet Potato Breakfast

For breakfast, or lunch, or dinner, or anytime! I love sweet potatoes. Luckily sweet potatoes are very good for us! This is one of my favorite ways to prepare them. I always make extra so I can keep some in the fridge for a snack. A sweet potato baked with skin is an excellent source of vitamin A. They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, vitamin B6, potassium and iron. (you must eat the skin!)

Ingredients:

3-5 small sweet potatoes (I usually buy the yellow flesh variety from my organic market)

2 Tbsp of either quality vegetable oil or olive oil

salt and pepper to taste

butter


Directions:

1. Move oven rack to center position and preheat oven to 400° F.

2. Wash and dry the outer skins of the potatoes. Cut off any small hard bits. Using a fork, stab the potatoes three or four times each.

3. Rub the potatoes with oil to cover and arrange them on a foil lined baking sheet with space in between. Bake for 40-50 minutes (do not turn) or until a knife slips easily into the center.

4. Salt and pepper to taste and serve with a little butter if you are feeling decadent. (they taste really great without I promise!)

Lefse

Lefse is a Norwegian flat bread made with potatoes. My grandma used to make huge batches for us and send them via greyhound every Christmas. I decided to make a gluten free version and I must say it worked out very nicely!

Ingredients:
6-8 cups boiled russet (or similar dry potato) potatoes (boil them with the skin on)
1 tsp. vegetable oil
dash of salt
as much Bob's Red Mill all purpose gluten free flour as needed (between 1-2 cups). You don't want too much moisture in your potatoes or your finished dough.


Directions:

1. After boiling the potatoes, rice them with a potato ricer and let them sit until they are completely cooled down and room temperature.

2. Once the riced potatoes are cool, add the vegetable oil and salt and mix. Next add some flour (just a little at a time) and mix it in. The dough should end up firm enough to roll out like pie crust. Sprinkle flour on the rolling surface before trying to roll out the lefse rounds. You want them very thin. As thin as you can make them. For this reason we rolled ours out on a sturdy cutting board in order to slide the lefse round onto the griddle without it breaking.

3. Place the rounds one at a time onto a hot frying griddle. You could use a pancake griddle, a lefse griddle or even a cast iron pan if that is what you have. Do not grease the griddle.

4. Cook each side until lightly browned. Remove from heat and place on paper towel to cool a bit. Store between sheets of wax paper.

5. Lefse tastes great with a little butter spread on it and rolled up. As kids we loved rolling it up with peanut butter and honey. You can make a sandwich with it. It freezes excellent (between sheets of wax paper). It also keeps nicely in the fridge for a few days.


I love LEFSE!

Easy Veggie soup

We started our soup with some Turkey Stock that we had in the freezer from Canadian Thanksgiving. You could use homemade chicken stock or vegetarian soup stock as well.

Ingredients

4 cups gluten free soup stock
2 medium carrots, chopped small
2 baby bok choy, chopped, with greens separated from the white stalks
2 handfuls of shiitake mushrooms sliced, hard stems removed and discarded (save them for your next soup stock)
1 small bell pepper, seeds removed and chopped into small bite size pieces
1 small onion, chopped fine
1 Tbsp. fresh ginger, finely chopped
3 cloves garlic, finely chopped
2 scallions, greens only, chopped for garnish
salt, to taste
fresh ground pepper, to taste
crushed red chili peppers, to taste
fresh lemon wedges for serving

1 cup Brown Rice- cooked according to the package instructions

Directions:

1. Cook the brown rice according to the package instructions.

2. Heat stock in soup pot over medium heat, add ginger, garlic and chopped onion. When the soup begins to boil, add the carrots, shiitake mushrooms, bell peppers and Bok Choy stalks. Turn heat down to simmer and cook until vegetables are sufficiently done. (add some water if you need too) Salt to taste, add crushed red pepper. Adjust seasonings until satisfied, Stir in the bok choy greens at the last minute.

3. Scoop some brown rice into individual serving bowls, ladle vegetable soup over top. Garnish with scallion pieces and serve with lemon wedges for a little squeeze of freshness.

Anti- flu diet

I haven't posted a new recipe for a while. That's because I am concentrating on eating fresh fruit, steamed and raw veggies, eggs and fish. Many of my friends have fallen ill and tons of my clients and contacts have contracted the flu. Eating an exemplary diet is part of my plan to stay healthy, as is going to bed at a reasonable time and getting enough exercise. I also plan to go get a flu shot, possibly next week. Until then, I have been sauté crazy. Mushrooms, leafy greens, (like spinach, pea shoots and Mâche), peppers, and any other veggie I can cook in minutes. Today I grilled a bell pepper with a little olive oil in a cast iron pan. When that was done, I threw in several handfuls of mâche and quickly wilted it, a little dash of course salt and lunch was ready. A handful of nuts for protein and I'm back to work.

Stay healthy!

African Plantain Curry

I like to try new things. I saw this recipe and wanted to try it right away as I have not really eaten much plantain in my life. I have had some African cuisine but I have never attempted to make it. This recipe comes from my favorite new book, Curry Cuisine
Anyhow, it was easy to make and I'm quite certain I liked it. It's a totally new taste for me but yes, I liked it and I would make it again.

Ingredients:

4 plantains
3 Tbsp vegetable oil
3/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 Tbsp curry leaves
1 onion, finely chopped
1 3/4 inch fresh ginger, finely chopped
2-4 green chilies, seeded and chopped
pinch of ground tumeric
fresh cilantro leaves, chopped for garnish
lemon juice, to sharpen

Directions:

1. Put the unpeeled plantains in a steamer basket set over a pan of simmering water. Steam for 10 minutes. They should still be quite firm to the touch.

2. While the plantains are cooking, make the masala. Heat the oil in a wok or pan and toss in the mustard seeds, followed by the cumin seeds and curry leaves. As soon as the seeds begin to pop, add the onion, ginger & green chilies. Turn the heat down to low, cover the pan, and cook for about 10 minutes (until the onion is softened)

3. When the plantains are cool enough to handle, strip off the peel with a sharp knife and grate them lengthwise into thick coarse shreds.

4. Add the turmeric to the masala while still on the heat, stir to combine. Add the grated plantains and fry for another 5-7 minutes. You want to make sure the plantain still has texture and bite. If it is sticking, add a little water.

5. Sprinkle with chopped cilantro, and add a squeeze of lemon. Serve with rice. Good with pickled relishes, spiced chilies etc.

Thai Spicy Coconut Squash Curry

Ingredients:

2/3 cup organic coconut milk
1 tsp. salt
4 cups (about 1 small butternut squash), peeled and cubed (use a peeler to peel the squash, then cut it in half where the bulbous end meets the narrow end. Scoop out the seeds with a spoon and cut into cubes.
3 tsp. sucanat
1/4 cup light gluten free soy sauce
4 deep fried red shallots (peel, slice into very thin slices lengthwise, and deep fry until golden on med/high heat in peanut oil. stir constantly and when they are deep gold, remove and drain on paper towels)


Curry Paste Ingredients:


4 red chilies, seeded and chopped fine. (less if you can't take the heat)
1/2 tsp. salt
2 Tbsp finely chopped lemongrass
2 Tbsp finely chopped fresh ginger
1 tsp. tumeric powder
1 tsp. finely chopped cilantro
1/4 cup finely chopped red shallots
1 bulb garlic, finely chopped (about 1/4 cup)
1 Tbsp ground coriander
1 Tbsp ground white pepper
1/4 cup water

note- this will make extra curry paste, you can store the rest for a few days in the fridge


Directions:

1. Make the curry paste. Place all of the curry ingredients in a blender and blend on high until a thick paste has formed and everything is fairly homogeneous. 3-4 minutes.

2. Deep fry the shallots, lay out on paper towel to cool and set aside.

3. Place the butternut squash cubes in a medium pan and cover with water. Bring to boil and turn down heat to medium and cook for another 6-9 minutes until the squash is tender. Take off heat and set aside.

4. In a medium saucepan, heat the coconut milk and 1/4 cup of the curry paste to boil over med/high heat, stirring constantly. Lower heat a bit so it doesn't burn and keep stirring. Cook for about 5 minutes. Add the soy sauce and sucanat and stir. Season with salt and return the cooked butternut squash to the coconut milk/curry mixture. Heat through.

5. Spoon into serving bowls, sprinkle with fried shallots and serve with rice.

Vegetable Quiche with Sweet Potato & Goats Milk Yogurt

Ingredients:

For Crust

1 cup sweet potato, peeled and grated
1 1/2 cup, carrots, peeled and grated
1 cup zucchini, peeled and grated
3 cups butternut squash, grated (flesh only)
1 tsp. salt
4 Tbsp butter, melted
3/4 cup almond flour

For Filling

1 cup yellow onion, chopped
4 cups fresh button mushrooms, sliced
3-4 Tbsp butter
1/4 cup fresh parsley, chopped
1/2 Tbsp fresh oregano, chopped
1/2 Tbsp fresh marjoram, chopped
1 Tbsp fresh chives, chopped
Salt, to taste
Pepper, to taste
8 free run eggs, beaten
1/2 avocado
1 cup organic goats milk yogurt
paprika for garnish

Directions:

1. For the crust, peel and grate the sweet potato, carrots, zucchini and squash and place in colander set on top of a bowl. Sprinkle with salt and let sit for at least 10 minutes to drain. Press out any extra moisture and transfer to a large bowl. Add the almond flour, butter and a bit more salt, mix well. Transfer to 2 buttered ceramic quiche bake ware or glass pie pans, and press crust onto the bottom and sides of pans.

2. Preheat oven to 375

3. For the filling. Heat 3-4 Tbsp butter in a large skillet, sauté the onion and mushrooms with the herbs and until tender. Season to taste. Place the mushroom mixture on top of the crusts. Next dollop spoonful dots of yogurt on top of the mushroom mixture. Beat eggs, and then blend with the avocado (in a food processor or blender) until smooth. Pour over the other layers. Dot with butter and brush a little butter onto the edge of the crust. sprinkle with paprika. Bake at 375° for 25-35 minutes or until set. (should come clean when pricked with a fork) Allow to cool before serving.


super delicious with a little Tabasco sauce!

Kale, Quinoa & Heirloom Tomato Salad

saw these heirloom tomatoes in my local organic store and I bought them in every color! They had some lovely looking organic kale as well so I made this very tasty salad. I plan to bring it hiking tomorrow as it is fabulous cold.

Ingredients:


1 cup Quinoa
2 cups water
1/4 tsp. salt
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder

1 bunch kale, sliced lengthwise to remove hard center stems
1 1/2 Tbsp extra virgin olive oil
2 cloves of garlic, finely chopped

4 or 5 small heirloom tomatoes, quartered
3 green onions, sliced widthwise into fine slices, green and white parts
1 handful fresh basil leaves, chopped fine
1/2 Tbsp fresh oregano leaves, chopped fine
1/2 lemon, juice of (or more to taste)
1 Tbsp. champagne vinegar
1 Tbsp extra virgin Olive oil
salt, to taste
fresh ground pepper, to taste


Directions:

1. Combine the dry quinoa with 2 cups water, Italian seasoning, garlic powder and a pinch of salt in a med pot. Bring to a boil, stir once, put lid on and simmer on low for 14 minutes or until all the liquid is absorbed. Remove from heat, and let sit for 10 minutes.

2. Heat 1 1/2 Tbsp Olive oil on med heat in a large non stick skillet, add the finely chopped garlic and sauté for half a minute or so. Add your sliced kale and sauté until warmed through and wilted.

3. In a large ceramic bowl combine the cooled quinoa with the green onions, basil, oregano, Kale and tomatoes. Squeeze the lemon juice over the salad, add the olive oil and champagne vinegar and toss it all up to coat. salt and pepper to taste.

great warm or cold.