Chicken Mole

I have always been intrigued by the idea of a mole sauce because I simply love chocolate, and adore chili. To combine these two amazing ingredients into the same dish is genius. I had to test the concept and I absolutely loved the result. 

Begin by cutting up two chicken breasts into strips (cross grain) and tossing with 1 tsp -1 Tbsp of cayenne powder in a stainless or glass bowl, depending on taste. Stir fry chicken on high heat in oil just until cooked. Remove from pan and set aside.

In the same pan add another 1 - 2 Tbps of olive oil and stir in with a spatula the following combination of spices:

• 2 Tablespoons mild chili powder
• 2 teaspoons ground cumin
• 1 teaspoon cinnamon
• A few shakes of cayenne pepper if desired

Stir spices until blackened and smoking.

Now for the chocolate. I do not keep bakers chocolate in the kitchen but I always have cocoa. To substitute solid chocolate for cocoa replace 1 ounce of chocolate with 3 Tbsp of cocoa and 1 Tbsp of butter. Reduce heat to low and stir butter and cocoa into smoking spice mixture until combined then add one 796 ml can of stewed tomatoes (I prefer low sodium, diced), return heat to medium and bring to a boil. Simmer for 10 minutes. 
Fold in cooked chicken to Tomato mixture and simmer for another 5 minutes. Season with sea salt to taste.

I served this delicious dish with Tomato Quinoa. To prepare this simple side replace the water requirement 1:1 with tomato juice, strained from a can of low sodium stewed tomatoes. Cook quinoa according to product instructions. With 5 minutes remaining cooking time top the steaming quinoa with one sliced jalapeno pepper then cover and continue cooking. Once cooked, toss with a fork and serve. Try it!

Gluten-Free Pizza Dough

I took a crack at turning my tried & true pizza dough recipe into a gluten-free variety with only a few minor tweaks and was pleasantly surprised at the result. I do plan to play with the ingredients to see how I can make this recipe ever better and closer to the original with practice but since this was so close on the first attempt I had to share.

To Make this rustic thin crust pizza dough blend 1 & 1/2 cups of Bob's Red Mill All Purpose Baking Flour (Gluten Free) with 3 tsp Xanthan Gum, 1 tsp sugar, 1 tsp sea salt, and 1 packet of quick rise yeast. Add warm water and 1 tbsp EVOO until dry ingredients are combined. In a mixer, or by hand, continue kneading until mixture has a tacky texture but is not sticky. To achieve this I continued to add flour or water as needed. Knead for  5-10 minutes. Form into a ball, coat bottom of bowl with more flour and cover with a damp tea towel. Set aside for 1 hour. Knead again for a few minutes on a floured surface and set aside for 15 minutes. Heat oven to 550 degrees. 

Roll dough on a floured surface with a rolling pin. This dough has a cookie dough texture and therefore traditional pizza dough preparation (twirling overhear) is not an option, at least with the recipe as is. Transfer onto parchment paper and top with preferred toppings. Bake in heated oven on pizza stone for 7-8 minutes. Enjoy!

Roasted Garlic & Shrimp Pizza

This Wolfgang Puck inspired pie was so delicious I can hardly wait to whip it up again. Who knew shrimp could be such a great pizza topping? W.P. did.

Make a pizza dough and set aside (See Pizza Dough recipe is archives for a no-fail option). Saute tiger shrimp in hot EVOO with dried oregano & basil for only a minute, just to sear. Brush pizza dough with EVOO and spread shredded mozzarella cheese over flat surface. Top with 2" pieces of fresh asparagus, halved grape tomatoes, whole roasted garlic cloves (roasted garlic recipe below) and tiger shrimp. Sprinkle with a few granules of course sea salt and bake on pizza stone in 550 degree oven for 7-8 minutes. Remove when edges are golden brown. Sprinkle fresh Parmesan cheese and torn fresh basil leaves over the hot pizza.

Roasted Garlic

Slice the very top off a garlic bulb to expose tops of cloves and set bottom side down in a square of aluminum foil. Drizzle with EVOO and completely wrap in foil. Bake in 350 degree oven (I prefer my toaster oven for such a small job) for 45 minutes until garlic is golden and cloves are soft when squeezed. To remove garlic simply squeeze the bulb from the bottom. Cloves will squish out fairly well in tact.

Pasta in Tomato Sauce

Homemade pasta has to be one of my favourite meals to share with friends, especially when the making of the pasta is part of the event. This tried & true recipe is sure to please those involved in the making and the eating alike as it is both simple to prepare and perfectly delicious.

Pasta (recipe makes 6-8 servings)
Begin by sifting 4 cups of flour onto a bread working surface. Sprinkle 1 tsp of sea salt over the flour and toss with a fork. Make a well in the centre and drop in 5 eggs and 1 tbsp of olive oil then begin stirring flour into the liquid, stirring more dry with the wet as you go. Once the flour and eggs are combined begin kneading. Knead for 5 minutes adding lukewarm water or flour as needed. Form into a log, wrap with plastic wrap, and place in the refrigerator for approximately an hour

I have done nothing to alter this "Lexicon of Pasta" recipe other than switching up the flour with a 50/50 split of all-purpose and whole wheat.

Using a hand crank pasta maker, or a mixer attachment, begin preparing the pasta shapes. One trick I have discovered while processing the dough is to ensure the long flat pasta is lightly dusted with flour to prevent the strands from sticking together while drying. I allow the pasta to dry for 30 minutes before dropping into a large pot of softly boiling, salted water. Allow to cook for 3 minutes before scooping out and plating.

Unused pasta can be formed into nests, placed into a air tight rigid container and stored in the freezer for several months. Separate layers with waxed paper. (Tip: If you plan to store some of the pasta be sure to make the nests before drying, otherwise it will become to brittle to work with.)

Pasta is versatile and always satisfying. It can simply be tossed with a drizzle of garlic oil, or blended with a rich and creamy Alfredo. Although aglio olio tends to be my go-to topping I love a fiery tomato sauce just as much.

Tomato Sauce
In a large sauce pan saute 1 chopped white onion with 1-2 crushed garlic cloves until onion is translucent. Stir in 1 large can of tomatoes (I finely chop whole tomato variety in a food processor) and 1/4 cup tomato paste, and bring to a low boil. Simmer for 20 minutes. Stir in 1/4 tsp of nutmeg, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed chilies (adjust to taste), 1 tsp Sucanat, and sea salt to taste. Reduce to a thick sauce.

Toss pasta with tomato sauce in pasta bowls and sprinkle with freshly grated Parmesan cheese. Enjoy!

Pumpkin Quinoa

I have heard that quinoa is one of the most versatile side dishes there are to work with and tonight I may have proved that sentiment. Taking a few odd ingredients that you have kicking around you can turn this healthy grain into a pretty exciting compliment to any meal. And I have PLENTY of pumpkin on hand.

I simply replaced the water requirement for 1/2 cup of quinoa with freshly squeezed pumpkin juice (excess juice produced from roasted pumpkin for puree extracted to avoid watery filling) then added a half cup of 1 inch cubed raw pumpkin. Cover and bring to boil. Reduce heat to low and
simmer for 15 minutes(or cook according to the directions on the bag). Before serving tos in a 1/4 cup of chopped walnuts, sprinkle with sea salt and enjoy!

Seafood Curry

I love how easy curry is to work with...and what an impressive dish one can produce when the right balance of ingredients are combined. Red curry is a terrific compliment to seafood and this dish certainly proved that once again.

I typically start out the same way with all curry dishes. Simmering coconut milk. Enjoy!

In a saute or sauce pan bring 1 cup of coconut milk and 1-2 tbsp red curry paste to a simmer over medium heat and add 6 large sea scallops, cook for a few minutes. Add several shelled shrimp and simmer a few more minutes.

Stir in 1 tbsp of fish sauce, 2 tsp of pureed lemon grass, and 1 tbsp Sucanat (or brown sugar).

Toss in cubed cooked sweet potato, bite sized chunks of zucchini, and a few red pepper rings. 

To spice up this dish stir in some dried chilies.

Simmer covered for 5-10 minutes, until veggies are tender. Serve alone or with steamed rice.

Pumpkin Curry Soup

The creation of this recipe took a rather drastic twist after I inadvertently dumped a heaping teaspoon of allspice into the bubbling bisque. Rather than toss the lot, I altered the recipe to take on a delicious curried flare.

Chop and peel 4 cups of fresh pumpkin and drop carefully into enough boiling chicken broth to cover. Cook until tender
In a food processor or blender puree the cooked pumpkin with broth and return to the sauce pan
Stir in:

• 1/4 tsp allspice, and ginger
• Dash of nutmeg
• 1 tbsp of a good red curry paste (recovery paste)
• A dollop of fish sauce
• 1 tsp lemon grass (pureed) 
• Sea salt to taste 

Stir in 1 cup of coconut milk and simmer for several minutes. Serve with a few Spicy Pumpkin Seeds on top.

Spicy Pumpkin Seeds

This year's crop yielded four pumpkins. That is not an impressive count but rather than pout about the low quantities I decided to make the most of the harvest by testing out a few new recipes.

Spicy Roasted Pumpkin Seeds

Wash and separate 2 cups of seeds from pumpkin pulp, towel dry, and toss into a mixing bowl. Pour 2 tbsp of melted butter and 1tsp Worcestershire sauce over seed then sprinkle 1 tsp of cayenne pepper, 1 tsp garlic powder (I tried my new California roasted garlic), and 1/2 to 1 tsp of sea salt and toss well. Bake in a preheated 275 degree oven (or toasted oven) for 1 hour, turn over occasionally.

Pizza

I have been working on developing the perfect pizza dough for a decade. Over the years my recipe has evolved from a think chewy crust to a thin, cracker-like texture but having experimented with both and everything in between I can almost guarantee that my pizza will never taste the same way twice, but will always please the taste buds..

To make the dough I start by pouring a mixture of whole wheat and white unbleached flour into my mixer. If I am in a hurry I will cheat and opt for quick rise yeast; I add 1 packet, a dash of sea salt and sugar to the flour along with a variety of seeds such as flax, poppy, and sesame, then start mixing this together as I slowly pour warm water and olive oil into the bowl. I never measure but I do pay close attention to what is happening in the bowl. My best dough results from all of these wet and dry ingredients combining after a few minutes, leaving no flour behind and the dough should not be sticking to the sides of the bowl. If either of these conditions are occurring I add water or flour depending if I have a dry or wet dough.

Once all ingredients are combined I use the mixer's kneading attachment for several minutes then knead by hand for 3-5 more. Finally I place this tacky to the touch ball of dough into a floured or greased bowl and cover with a damp tea towel for 30 minutes. Once the dough has doubled in size I knead by hand for another few minutes then form the dough into a pizza pie. I understand that a rolling pin is bad news as it squeezes air bubbles out of the crust but I do like the cracker-like result once in a while.

Alternatively, if time is on my side, I will prepare a traditional yeast mixture (warm water, sugar, yeast) and pour this into the flour mixture along with some EVOO. The dough will take a tad longer to develop.

After topping the pizza with yummy ingredients, and I always start with a drizzle of EVOO then a fresh mozzarella, I place the pie into a pre-heated (450 degrees) oven and pizza stone for 10 minutes. The thicker the crust the lower the temp and longer the cooking time.A Sprinkle of fresh Parmesan and ripped fresh basil finish it off perfectly.

Try this and enjoy!!

Savory Moose Burgers

Lean and full of flavour, moose meat makes a fabulous burger and offers up something a little out of the ordinary . If you're lucky enough to have access to this nutritious meat option be sure to try these on the grill.

Mix together...

1 lb of ground moose meat
4 whole grain crackers, crumbled (I use my rolling pin)
3 tbsp egg whites
1 garlic clove, minced
1 tbsp fresh rosemary, chopped
a dash of liquid smoke
ground pepper

Form the mixture into patties and set out at room temperature for 20 minutes, covered with plastic wrap. Before placing the burgers on a med-high grill spray with a good quality olive oil. I have a tendency to like my burgers well done so 4 minutes on each side just about does it. Top with whatever suits your taste buds and Enjoy!

(This recipe makes 4 small or 2 large patties)

Stuffed Portobello Mushrooms

This is a delicious switch up from ordinary vegetable side dishes. What you need (for 2)...

• 2 Portobello mushroom caps
• 3/4 cup fresh tomato, diced
• 1/4 small white onion, chopped
• 1 garlic cloves, minced
• tbsp grated Parmesan cheese (optional)
• 1 tbsp torn fresh basil leaves
• Finishing sea salt
• Fresh basil leaves

Scrape out excess gills from mushroom caps and set aside. Mix remaining ingredients together (reserve some cheese for sprinkling after they come out of the oven). Scoop tomato mixture onto mushroom caps and bake at 400 degrees Celsius for 15 minutes. Sprinkle with Parmesan and sea salt and Enjoy!

Swiss Chard

Do you like swiss chard? Got this link from our local CSA.
http://www.canadianliving.com/food/menus_and_collections/8_swiss_chard_recipes.php

Parchment Steamed Haddock

Nobody wants to cook haddock in the house. In order to continue to enjoy this delicious and versatile fish I have had to come up with other creative ways to cook it. This particular dish truly was an experiment. I have seen pictures of beautifully wrapped fish in crunchy parchment paper but these recipes were created for oven cooking. But why could one not place these little paper bundles on the grill? I meant to find out.

To make this recipe you need haddock fillets, one ripe tomato, a garlic clove, drizzle of fresh lemon juice, and a bunch of fresh cilantro per serving. Chop all vegetable ingredients ahead then prepare the parchment bundle.

Cut 2 squares of paper large enough so that the fillet is centered and able to be wrapped well. Double up the parchment then place one fillet in the center. Drop the chopped vegetables on top, drizzle with lemon juice and add a dash of ground pepper.

Bring up opposite sides of parchment (haddock lengthwise down center), fold over several times, then fold and tuck ends in under the bundle. Repeat this for each fillet. Place parchment bundles on a medium grill over indirect heat for 15 minutes. To keep the paper away from the flame I placed the bundles on a lovely stainless steel grill pan. Depending on the type of BBQ you use you may have other options.

Collect the bundles from the grill and be careful not to allow the juices to run out. Before serving these I hold them over the sink with one end slightly open to allow for some of the excess juice to run off, otherwise the dinner place can get quite messy. Serve these in their parchment bundle to keep the fillet in tact . Enjoy!

Stuffed Roasted Red Peppers

I love this simple recipe because it allows for flexibility and creativity. There are only a few key ingredients that create the foundation and from there you can do whatever pleases your taste buds.

You will need one small to medium red bell pepper per person, cooked brown rice, half an onion, and some herbs & spices. Start by removing the very top of the pepper, clean out the white membrane and seeds, wash and set aside.

In a small mixing bowl combine the remaining chopped red pepper tops, chopped onion, and one cup of cooked brown rice. This is where it gets interesting. Depending on what you are serving along side you can adjust the flavours accordingly. Today I blended the flavours of cumin, chili powder, cayenne pepper, and a smidgen of thyme to give the peppers a spicy, southwest edge. Blend these ingredients then spoon into the prepared peppers.

Wrap each pepper individually with aluminum foil and place on a medium grill over indirect heat for 15 - 20 minutes. Peppers should be tender and the stuffing steamy when done. Enjoy!

Jim's Salsa

I learned the art of fresh salsa making over a decade ago from a dear friend. Over the years this recipe has evolved and may in fact taste nothing like Jim's original but the same principles are applied today and we love it all the same.

One of the most important steps to creating this delicious snack or side dish is tomato preparation. Chop and strain the fresh tomatoes. This step is often skipped but not doing so results in a very soggy salsa. Start by chopping and dropping all tomatoes into a strainer held over a sink or bowl. As you add tomatoes to the strainer sprinkle with sea salt to speed up the dehydration process. Set aside while you prepare the remaining ingredients.

For this batch I combined six ripe chopped tomatoes, one finely chopped jalapeno, a half of a finely chopped small white onion, one very large garlic minced (I typically use 1 clove per 2 tomatoes), four tablespoons of chopped fresh cilantro, and the juice of one fresh lime. If the salt that was added to the strained tomatoes is not sufficient add sea salt to taste. Mix to combine and serve immediately. The flavours develop over time but with these fragrant fresh ingredients you will want to devour it as soon as the mixing implement has been removed.

As I mentioned earlier this salsa is perfect as a side dish. On this occasion I served "Jim's Salsa" atop fresh grilled tilapia fillet along with a few lemon wedges. Admittedly there were a few corn chips involved as well. Try this and enjoy!

14 days of cooler 1

After several amazing weeks of summer indulging we finally took the plunge by committing to 14 days of Eat Clean Cooler 1. After the first seven days we have seen amazing results both in terms of energy level, and lost inches! I have attached the exact meal plan we followed over the past week. Admittedly, we did not follow the recommended plan perfectly due to...well, life. Regardless we are feeling great and not dreading the next and final hardcore week. So you can trust me, this works.

*recipes will be posted	Day Starter	Mid Morn	Lunch	Mid Aft	Dinner	Evening
Day 1	Oatmeal, H20, black coffee	Celery & cucumbers	5oz Wild boar sausage, celery, cucumber, red pepper, H20	Grilled chicken breast, cucumber, red  pepper, H20	Half chicken breast and a handful of veggies, H20	-
Day 2	Slept in	Oatmeal, H20, black coffee	Grilled Portobello mushroom caps w/peppers*, grilled chicken breast, H20, herb tea	Green beans	Stuffed red pepper w/onion*, peppers,2 tbsp br. Rice, 5oz grilled moose steak, H20,	herb tea
Day 3	Oatmeal, H20, black coffee	Egg whites w/brown rice, cheery tomato, jalapeno, H20	Baby spinach salad toped with lemon juice, grilled moose steak, side of celery & gr. Beans, , H20	Celery, 3oz tuna, H20	Apple, H20	Herb tea
Day 4	Oatmeal, H20, black coffee	Chicken breast, cucumber, tomato, H20, herb tea	Grilled tilapia, tomato bruschetta*, h20	-	5oz turkey breast, small baked sweet potato, H20	Herb tea
Day 5	Oatmeal, H20, black coffee	Egg white w/br. Rice, tomato, jalapeno, H20	Mixed salad with lemon juice, chicken breast, H20	Pear, gr. Beans, H20	Curry dredged tilapia fillet*, coleslaw*, H20	Herb tea
Day 6	Slept in	Oatmeal, H20, black coffee	5 oz wild boar sausage, coleslaw, H20	Steamed broccoli, grilled chicken breast, H20	5 oz Grilled tuna loin, baby spinach (drizzle of lemon juice), grilled zucchini & red pepper, H20	Herb tea
Day 7 Cheat Day!	Oatmeal, H20, black coffee	Enjoy 24 hours of eating as one may tend to when not trying to lean down…within reason. Following this period the diet must resume for a final 7 days to achieve results. To date we are down 1.5 inches!

Ten Minute Tuna Steak

What is the definition of a recipe? This dish requires too few ingredients to qualify as such but packs a lot of flavour and is completely satisfying. 

This delightful dish consists of fresh tuna, fresh zucchini, sweet red pepper, a few baby spinach leaves, fresh lemon, and balsamic vinegar. 


It is key to prepare the plate with a bed of greens, drizzled with juice from a lemon, before tending to the tuna as it cooks far too quickly to allow for distractions once grilling has commenced. 


Drizzle a good quality balsamic vinegar on both sides of a fresh tuna steak. In this case, Albacore. Just before hitting a medium heat grill spray with olive oil. Grill on each side for 1-2 minutes, depending on desired done-ness. 


Place tuna atop the bed of greens, add a few grilled veggies, a sprinkle of sea salt and fresh ground pepper, and enjoy!

Jo's Guacamole

...one of my favourites.

What you need...

• 1 just-ripe avocado, peeled & cored
• 1 – 2 cloves garlic
• 1/8 cup white onion, chopped
• ½ fresh jalapeno, chopped (optional)
• ½ lemon, juiced
• Sea salt, to taste

Preparation...

1. place garlic, onion, and jalapeno in food processor and chop until minced
2. add peeled avocado, and lemon juice and blend until chucky-smooth
3. add salt & stir
4. serve with baked pita or nacho chips

Roasted Red Pepper Dip

This is an all-time favourite dip recipe that I have to give my brother credit for. Although I first enjoyed this at his home in St. John's (at the time), I have since evolved it to what it is today. Friends love this!

What you need...

• 1 red bell pepper
• 1-2 cloves garlic
• 1 block cream cheese (regular or light although I have better results with regular)
• ½ lemon, juiced
• Cayenne pepper* & sea salt, to taste

 Preparation...

1. Roast red pepper (on grill) for 8 minutes per side on medium heat
2. Remove from grill and wrap in cellophane or a resealable plastic bag. Set aside 15 minutes.
3. Remove wrap and peel pepper and remove seeds.
4. In chopper or food processor chop 1-2 garlic cloves, 1 block softened cream cheese, juice from 1/2 lemon, and roasted pepper
5. Add dash of cayenne pepper* & salt to taste.
6. Blend until almost smooth
7. Service with toasted pita or chips & enjoy!

*If you have some kicking around, chop in fresh hot peppers with garlic, proceed with recipe.