Monthly Archives: February 2013

Vegan Revival

A light tasting Mediterranean pasta dish that is just as delicious hot, as it is cold, and super easy to prepare. This recipe was inspired by this post available from Whole Foods Market.

Serves 6

  • 1 (13-16oz) box of whole wheat penne
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 1/2 cup pitted Kalamata olives, halved lengthwise
  • 1/2 cup fresh basil, finely chopped
  • 1 1/2 cups baby spinach leaves
  • 1/4 cup nutritional yeast flakes
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes or cayenne pepper
  • Salt and freshly ground coarse black pepper, to taste

Cook the penne in boiling salted water, in a large pot, according to package directions. While the penne is cooking, combine all other ingredients in a saute pan and cook over medium heat, stirring occasionally, until the spinach begins to wilt, about 5-8 minutes…

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browhiggintoronto

Or Horses douvers,  as my family are known to call them 🙂

Not for Christmas Day, but made for the Christmas Book Club meeting. Err, no book was actually read for this meeting, so just nibbles and drinks then. And Christmas cheer.

This Ricotta and Prosciutto Baked Pies recipe is courtesy of my mum (and whatever magazine she found it in). Easy to prepare, could have done with some more seasoning and/or herbs. Makes 12, but I made 14 as had more ricotta.

5 slices of prosciutto
400g fresh ricotta
6 sprigs fresh thyme, leaves picked
1 bunch chives, chopped

Preheat oven to 180C/350F. Line the base and interior of each mini-muffin cup with the prosciutto. Combine the ricotta, thyme and chives in a bowl and season. Distribute the ricotta mixture evenly into the muffin cups and bake for 15 minutes until set. Remove from the oven and allow to…

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Tomatoes.

Image

Tomato is a really important ingredient in the culinary world. Personally I love it , and I can live with out it. The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. It’s a fruit not a vegetable.
You’ll see that my blog is full of recipes with this amazing healthy fruit.

What do you like them? Imagine a world without them, can you imagine the culinary impact?

chocolettecooks

So, you must all have given up on the New Year diets by now, have you? Forget the Paleo, 5:2 and the Mediterranean Diet, it’s time for some indulgence in the form of a Three Cheese and Sun-dried Tomato Galette/Tart.  

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Simple Provisions

Fig and Prosciutto Salad

The Italians and Spaniards are fond of serving sweet and softly salty ham with fruit. And for that, we can thank them, for this combination can instantly transport you to the shores of the Mediterranean where life is slow and the light is golden.

This recipe is one of the first I ever memorised, and is the one that springs to mind when I see a box of ripe figs at the market. I discovered it while living above a pub in London. I was learning to cook under the tutelage of English TV chefs, helped along by my close proximity to the Borough Market. It was a period of trying new things (as your early 20s should be). I was taking advantage of cheap flights to Europe, exploring new cultures and returning to London with a more adventurous palette each time. This recipe was the perfect combination of easy…

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Simple Provisions

Anytime Eggs

If you have an egg, you have a meal. Eggs are wonderfully flexible and will happily lend themselves to an otherwise boring dish to make it a tasty feed. A scrapped together mess of lentils and leftover veggies becomes a treat with a fried egg on top. And yesterday’s rice gets a second life when fried with onion, sloshed with soy sauce and served with a well-seasoned, chopped omelette stirred through.

My fondness for eggs has grown in direct correlation to my increased access to fresh eggs. Living in a country town means I now have friends with chooks and I am gifted a dozen eggs relatively regularly. The difference in colour and flavour of these eggs to the ones sitting on supermarket shelves is vast. Cracking an egg and seeing a bright buttercup yolk is enough to make me very happy. Turning those eggs into simple but beautiful meals…

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Sweet and Saucy

And I’m back! My blog absence is due, in large part, to the fact that my husband and I completed the Whole 30 in the month of January – no sugar, alcohol, grains, legumes, or dairy for an entire month. I really should have written about it on the blog, but all the recipe searching, planning, shopping, cooking, and cleaning took just about everything I had. Honestly, it wasn’t all that difficult since we enjoy lots of home-cooked whole foods as it is, but it was challenging to cook every single meal, every day for 30 days. (I had a couple of bad days that month and really didn’t feel like cooking, but Chipotle just wasn’t an option.) We even survived a family visit/trip to the mountains; I just cooked everyone’s food, and we stared longingly at the red wine.

We did it as a digestive investigation (as opposed to…

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Katie at the Kitchen Door

Roasted Beet and Spinach Salad with Eggs, Goat Cheese, Pomegranate, and Orange {Katie at the Kitchen Door}

Don’t tell anyone, but I’m taking tonight off from my cleanse to go out and celebrate my friend’s birthday. We’re going to Masa, and I’m so excited to a) drink margaritas, and b) eat cheesy, meaty, gluten-y things that are decidedly un-cleanse-worthy. I promise I won’t go too crazy – I don’t want to undo all my hard work thus far! – but I am looking forward to the meal.

To make up for tonight’s planned splurge, I made my other main meal today a super satisfying and healthy salad. With loads of spinach, roasted beets, hard-boiled eggs, pomegranate seeds, oranges, goat cheese, and a delicious honey-almond vinaigrette, it’s fresh-tasting and filling enough that it doesn’t need any accompaniments. I made extra hard-boiled eggs and roasted beets so that I can easily make it again throughout the week. I’ll probably bring some to work Monday… having a lunch that…

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Katie at the Kitchen Door

Italian-Style Stuffed French Toast  (Like a lasagna sandwich...)For this week’s book club, I’ve got a copy of Love and Olive Oil’s newest cookbook – Breakfast for Dinner. I’ve been looking forward to this book since Lindsay announced that they were working on it. Her first book, The Cookie Dough Lover’s Cookbook, wasn’t really my thing – while cookie dough is undoubtedly delicious, it makes me feel a little queasy to think about eating it in large quantities (this is probably the result of actually getting queasy from eating too much cookie dough). Breakfast for dinner, though, is something I can whole-heartedly get behind.

Italian-Style French Toast stuffed with Ricotta and Spinach {Katie at the Kitchen Door}

Breakfast for Dinner is a cute, approachable book. While I’ll never escape the part of me that, as a little girl, used to like nothing more than to page through encyclopedias, atlases, and 1,000 page collections of literary classics, I’ve found that I tend to actually use physically small, focused cookbooks much…

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