Archive for the ‘Food Revolution Recipes’ Category

Cheesy Propositions

October 31st, 2014 No Comments Tags: , ,

I found myself up north recently in cottage country. I came prepared to make some fast and easy meals to enjoy in front of the fire. One key staple in my Mary Poppins bag of tricks was cheese. I thought, hmmmm, here’s a cheesy proposition using this versatile ingredient 6 ways:

Antipasto Platter – I love the versatility of making a pleasing platter. Depending on the day and what I have on hand I arrange the following ingredients and enjoy as a meal or with a meal: cheese cubes, olives, nuts (almonds, walnuts, pistachios, etc.), fruit in season (cut up apple, pear, berries, plums, etc.), crackers or slices of French stick.

Eye on Pizza Pie – My oh my, this flash in the pan pleases the palate and is enjoyed with a side salad. The leftovers are perfect for another dinner or lunch or breakfast on the run!

Mac & Cheese Please - This filling delight is a one-pot wonder which’ll make you wonder why you don’t make it more often. It’s a family delight that goes well with a side veggie of green peas. I recently made the Brooklyn Style Mac & Cheese which was astoundingly delish!

Indy’s Specialty – Grill Cheese – One of my fave’s is this dish by no other than my food-loving Ukrainian who doubles as a chef sometimes! Very divine and tastes great with this side green salad.

Weenie Bocconcini – This is a perfect combination with dinner or as a meal with some fresh crusty bread. It is artistry for the senses and never disappoints.

What’s Better than Feta? I love this devilish delight right out of the oven with artisan bread – fast and easy and is sure to please you.

There you have it folks, some cheesy propositions to accompany your meal or become the main course. Use your imagination as you scout what you have on hand in your pantry and fridge and incorporate it into your repertoire. You can be a klutz in the kitchen and these’ll still work out deliciously – get cooking!

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Nan’s Veal a Limone Delight

October 15th, 2014 No Comments Tags: ,

I divulged my meeting with no other than Mama Master Chef - Nan (my Mom) recently. She had her coach whistle out shrouded in the patience of Jobe showing me the ropes in her food-lovin’ kitchen. Even with failing vision she doesn’t miss a trick ensuring whatever is served out of her kitchen tastes delectable. Give this a try. You can make this a few hours ahead then heat it up when you’re ready to serve it.


8-10 pieces of veal scallopini, pounded thin
flour (for dusting veal)
2 lemons, washed
3/4 -1 cup white wine
salt and pepper to taste
canola oil

1) Prepare your veal by trimming off the fat and pounding until thin and cutting extra large pieces in half.
2) Add oil to the bottom of your frying pan and heat to high. Dust and season each piece of veal with flour, then salt and pepper to season. Flash fry each piece and remove cooked pieces to a separate plate. Set aside until serving. Will need to refrigerate if not used for a prolonged period of time.
3) Remove small sediment from the pan and add in a few tablespoons of flour and stir with a wire whisk until thick. Add in wine and continue whisking for a few minutes ensuring the sauce becomes thick (may need to add more flour).
4) Squeeze the juice of one lemon into your sauce and continue whisking. Remove any seeds from the sauce. Turn off element.
5) Before serving heat up meat and simmer the sauce. Add in each piece of veal ensuring each is coated with the sauce.

Ummmm YUM! My Mom has been whipping up this simple dish for years, so I haven’t really needed to learn to make it – shame on me. I guess the ball is now in my court to take it up a notch! Serve with a few kinds of veggies and potatoes, perhaps a green salad &/or some pasta on the side. Of course my Mom makes “all of the above” and sends us all home with yummy leftovers!

Thanks Mom!

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Make Over My Mac

September 1st, 2014 No Comments Tags: , , ,

I was invited to attend the Mac & Cheese chef competition – the 2014 edition of the Grate Canadian Cheese Cook Off held at the Canadian National Exhibition in Toronto last week. I’d travel far and wide for my cheesy love affair and made the trek on transit. The event didn’t disappoint. I was thoroughly entertained. For me, the winner was my culinary imagination and my tastebuds! Here’s the line-up of entries:

Winner: Crispy Greens Mac & Cheese by chef Andrew Farrell
This entry and competition winner put punched in my pucker featuring four Dutchman cheeses, a very delish dish.

T & T Winner (my choice) (see photo): Dressed Up Wild Mushroom Mac & Cheese by chef David Bohati
My winner’s choice taunted and tantalized my senses with the delicate truffle oil aroma to the creamy and elegant Mornay sauce featuring Sylvan Star Smoked Gouda.

The Goddess Mac & Cheese by Bal Arneson
A smooth take to remake your Mac with an Indo-Canadian twist with silky Poplar Grove Camembert that was truly sophisticated and delightful.

Brooklyn Style Mac & Cheese by “the big cheese” Kevin Durkee
This was no “manga-cake” Mac with the infusion of Italian influences including garlic, herbs, sausage, use of ricotta and Bocconcini that’d make my Mom open to trying it!

This Grate cook off added inspiration to the traditional soulful Mac & Cheese dish we know and love. I make my Mac with some sautéed onions, pancetta with a punch of Asiago and Scooby-doo noodles. I’m poised and ready to try each of these recipes over the coming months. First up though, I’m planning to take a walk on the wild side by trying David’s Mushroom Mac soon.

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What’s sweet, savoury, creamy and tart that goes crunch??

July 9th, 2014 No Comments Tags: , , , , , ,

What’s sweet, savoury, creamy and tart that goes crunch?? Dessert you say? No, it’s salad, my salad! I have proclaimed myself as the best salad maker in all of the land. I make it every night and it disappears like a magician’s bunny rabbit – poof! Never a morsel left when I have company either. To me, salad should taste delectable like dessert. If you have “veggie haters” in your household, give this a try. Here are some salad basics:

Veggie Might? – Every salad has a base of fresh crunchy lettuce. I choose a different variety every week to keep things interesting in my bowl. Sometimes I use a spring mix, sometimes I feel like something bitter and use baby spinach or arugula other times romaine. I always slip in an extra veggie by adding in peeled English cucumber cubes.

Sweet Dream Believer – I add 3 sources of sweetness – multicoloured mini tomatoes, cut up fruit in season – pomegranate, strawberries, blueberries, raspberries, blackberries, plum, nectarine, apple, grapes, mango, grapefruit or pear; and cut up dried fruit – cherries, cranberries, blueberries or raisins.

Pucker Power – Add in some sharp cheese to make you pucker – whether it’s some shredded asiago or Romano, crumbled feta or goat’s cheese.

Crunch & Munch – Sprinkle some unsalted toasted nuts to your mix – slivered almonds, soy nuts, pumpkin or sesame seeds, pistachios, walnuts, pecans or pine nuts.

Put Some Bite in Your Bark – Include some sliced Spanish onion that adds punch to your pucker!

Get UNDressed – Grind some fresh pepper and add a dash of salt then drizzle on balsamic vinegar and olive oil. There’s no need for a plethora of bottled dressings.

Mix it up well like the Tazmanian Devil did on the Bugs Bunny Show. The cheese will add a creamy mouthfeel, while the the dried cherries will leave an endnote of cinnamon on your palate. Every forkful is a taste explosion with sweet, savoury, creamy, tartness that goes crunch! This combination will turn a veggie hater into a greens keeper who will beg for it every night. That’s the best part!

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Pot Roast to Boast About

May 5th, 2014 No Comments Tags: ,

I decided to make a comforting pot roast on a rainy spring day. This 1-pot wonder simmered as I wrote this post and made me wonder why I have taken so long to make this…

2 kg beef pot roast (cross rib, blade or brisket)
sea salt and pepper to season
30 mL vegetable oil
3 garlic cloves, minced
1 cooking onion, cut into wedges lengthwise
50 mL red wine
284 mL can condensed mushroom soup (undiluted)
250 mL dried mushrooms, soaked, straining (reserve liquid)
250 mL diced green beans, quartered button mushrooms
30 mL chopped parsley

1. Pat roast dry and season all over with salt and pepper. Using a heavy pot, add oil and heat to medium high, then brown the roast all over for 8-10 minutes using tongs, turning often. Remove roast and set aside.
2. Add garlic and onion to pot and reduce the heat to medium and cook until lightly browned for about 3-4 minutes. Add more oil if necessary. Stir in wine, scraping up any brown bits at the bottom of the pot. Stir in mushroom soup, soaked dried mushrooms and the liquid. Add the roast.
3. Cover with a tight fitting lid and simmer on the stove-top over low heat ~325 degrees F for 2 hours, maintaining a constant simmer. Turn roast over, scatter remaining vegetables and cook an additional 30-45 minutes until veggies and meat are fork tender.
4. Season sauce to taste and add parsley.
5. Serve veggies and sauce with the sliced roast.

I had some carrots in my fridge so I decided to add this to my pot about 45 minutes before I added the other veggies. I felt so inspired, I wrote this rhyme!

Pot roast
I boast
Tastes unreal
No big deal

Prepare ahead
Meat & veg
Simmer time
Tastes divine

Pot shot
Use 1 I’ve got
Not much mess
Clean up is less!

Making more?
Other meals in store!
Free time
To write this rhyme :-)

Recipe courtesy of Canada Beef Inc.

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Will to Grill

April 25th, 2014 No Comments Tags: , , , ,

It’s griller time folks! Yes that time of year when you whip up a fast and delish dinner in a flash. I love the taste of grilled anything (pretty much), for me it’s a taste of summer that’s unparalleled.

That inaugural meal was my family friendly chicken fajitas. Check out this easy recipe and give it a go.

I marinate chicken breasts the day before then have them grilled to perfection, succulent and zesty with an array of fixins that provides freshness, crunch and munch; making my taste buds smile!

I chose the pesto pitas and served each up with cut up field tomatoes, perfectly ripened avocados, chopped Spanish onion for extra zing, shredded cheddar with a dab of low fat sour cream. I adorned my plate with an ear of corn on the cob and one of my famous green salads topped with some slivered almonds and sweet blueberries to cover every delectable taste explosion and nutrient imaginable.

As always I made extra chicken to top a future lunch salad or as a planned extra for quesadillas another Mexican dish my family loves.

Be a thriller griller and get that BBQ blazing to make healthier dinners from now through the coming seasons!

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If Taste’s Your Thing, Add Some Zing!

March 31st, 2014 No Comments

Well folks it’s the last day of  March! You are now so well equipped to take on the balance of the year with oodles of ideas and inspiration in the kitchen. Have you downloaded Dietitian of Canada’ sizzling app Cookspiration yet, with over 66,000 downloads since it’s launch a few weeks back? Now when you want to simply cook and enjoy, you’ll have an app for that! I’ll keep you apprised of details of the next version due out next month.

Taste is king! Add some zing!

Think healthy cooking is bland? No way! Healthy cooking is all about good taste. Add some zing with these mouth-watering flavour boosters:

  • Red pepper flakes deliver delicious heat to lightly sautéed greens
  • Fresh lime juice is a tangy addition to fish, avocado or fresh tomato salsa
  • Garlic is perfect for pasta, potatoes and peas, and it makes a tofu-and-veggie stir-fry sizzle
  • Ginger spices up butternut squash soup and adds depth to beef and pork dishes
  • Cinnamon pairs sweetly with apples, squash and sweet potatoes

For more ideas to make your taste buds tingle.

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Wanna Give Healthy Eating a Whirl? Simply Cook & Enjoy!

March 28th, 2014 No Comments Tags: , , , ,

Since spring has sprung you may want to up your nutritional mojo by jacking up the healthful quotient of your food. A great way to end Nutrition Month is by carrying these stealthy and healthy cooking tricks into April, and each month that follows, don’t you think? Have you downloaded Dietitian of Canada’s hot app Cookspiration yet? I’ve got the inside scoop on what’s in the works for the next version’s release in April. Let me tell you, I’ll be trying out an array of the new recipes, as will you I expect. The download numbers are over 66,000 since it’s launch. Work with me will you and spread the word!

Want to give healthy cooking a whirl? Think outside the salad spinner!

Looking for ways to make some of your favourite recipes a little healthier? Try these ideas to add more veggies and fruit to your meals and snacks without a lot of fuss:

  • Blend a handful of spinach or kale into a fruit smoothie
  • Mash cooked cauliflower together with potatoes
  • Add puréed butternut squash to homemade macaroni and cheese
  • Shred carrots, zucchini or onions into spaghetti sauce
  • Stir canned puréed pumpkin into whole grain pancake or muffin batter
  • Sprinkle berries onto breakfast cereal or yogurt

For tasty meatballs with added greens, a perfect post St. Paddy’s day addition and a pot of gold of goodness for you and your family!

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Savour the Flavour; Simply Cook & Enjoy!

March 26th, 2014 No Comments Tags: , , , ,

Fab tasting food is what consumers value most. There are many ways to punch up flavour to get that taste explosion we all yearn for. While Nutrition Month month is dialling down, I hope your cooking attempts are ramping up! Have you downloaded Dietitian of Canada’ popular free app Cookspiration? The android version was recently launched so now everyone with a cell phone can access it! Over 65,000 people have downloaded it already.

Savour the flavour! Small amounts of nutrient-rich ingredients boost taste.

Nutrient-rich, higher-fat ingredients can be part of healthy cooking. When you use high-quality foods, you only need a little for great flavour. Here are just a few examples:

  • Cheese – just a sprinkle of strong-tasting cheese such as Parmesan, Asiago or aged cheddar fills your food with flavour
  • Pesto – it’s bursting with basil, so you just need a spoonful to turn plain pasta into a gourmet meal
  • Nuts – toasting nutrient-rich nuts brings out their rich flavour, so a handful will do

Try this Mediterranean roast beef, flavoured with pesto!

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Salad for Supper? Simply Cook & Enjoy!

March 24th, 2014 No Comments Tags: , , , , ,

Well folks even, though the last week of March is upon us we can let Nutrition Month live on every month of the year! I’ve been featuring the theme Simply Cook and Enjoy! throughout the month. You don’t need to be an expert chef, you can be a klutz in the kitchen and eat well.

I trust you’ve downloaded Dietitian of Canada’ popular free app now available for any format  Cookspiration. We are looking to load more recipes and features in Version 2 in April, 2014.

Get fresh with simple dinner salads for two!

A dinner salad is a simple solution for couples to crunch on a variety of veggies. Buy a container of baby spinach, mixed greens or arugula and make 3 different salads this week. Top them with a little olive oil vinaigrette and:

  • Sliced fresh pear, dried cranberries, toasted almonds and crumbled blue cheese
  • Grilled salmon, green onion, grapefruit or orange pieces, and celery, and serve with a side of crusty whole grain bread
  • Cherry tomatoes, English cucumber, minced red onion, lentils and barley

Turn up the heat with this spicy jerk chicken salad.

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