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.

"Clean" Coleslaw

This is a delicious and nutritious side that can be served along any grilled meat, chicken or fish. We devoured this with a curry/breadcrumb dredged tilapia fillet. Enjoy!

In a food processor with shredding attachment, shred:

• 1 parsnip
• half small cabbage
• quarter small white onion
• 1 sweet red pepper
• 1 jalapeno

Mix together with juice of 1 fresh lime.

Although once again this was a creation born out of the need to have something on the table fast and with what was readily available in the kitchen, it turned out to be delightful. In fact, reminds me of Suwanna's famous cabbage/carrot salad.