Classic French Mussels

This is a very straight-forward classic French method for serving mussels.  It takes about 25 minutes to prep and cook the mussels and this amount serves two.

When cleaning and de-bearding the mussels, inspect each one, if a mussel is partly open give it a tap or a gentle squeeze and watch that the mussel closes its shell - the mussel does not need to snap shut but it should close, if the mussel does not close then discard it.  Similarly, discard any mussels that have not opened during the cooking process.

The 'beards' are the wiry filaments that may protrude from a mussel shell, they take a little effort to pull out but do so - a properly pulled beard has a white tip of a root.

Chardonnay or Pinot Grigio are excellent choices for a dry white wine to cook the mussels in.

Ingredients:

• 3 tbsps. extra-virgin olive oil
• 2 shallots, chopped finely
• 4 cloves of garlic, chopped finely
• 2 pounds of mussels, cleaned and de-bearded
• 1 cup dry white wine
• 1/2 cup heavy cream
• 4 tbsps. butter, cut into pieces
• 1/2 of a bunch parsley, chopped
• Sea salt

Directions:

• Heat the olive oil in a large pot over medium-high.
• Add the chopped shallots and garlic, cook until they are soft, about 5 minutes
• Add to the pot the mussels, wine, cream, butter and the parsley and season with sea salt.
• Cook until the mussels open and are cooked right through, about 10 to 15 minutes.
• Portion the broth between two bowls then divide up the mussels over the broth.
• Serve with a crusty bread such as baguette.

Enjoy!

Chicken Club Lettuce Wraps

Ingredients:

• 1/2 cup chopped cooked chicken breast ...
• 3 tbsp. chopped Fuji apple
• 2 tbsp. chopped black or red grapes
• 2 tbsp. Adams Crunchy Peanut Butter
• 1 tbsp.. lite mayonnaise
• 2 tsps. honey
• Iceberg lettuce

Directions:

• Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.
• Spoon into open lettuce leaf, roll and serve.

Healthy Strawberry Jam

Ingredients:

• 2 cups fresh or frozen strawberries
• 3 tbsp. honey or maple syrup
• 2 tbsp. chia seeds 

Directions:

• Place strawberries and honey/maple syrup in a saucepan and mash them until they are the consistency of coarse apple sauce. Cook over medium heat for 10 minutes, then remove from heat and stir in the chia seeds. Place jam in refrigerator for at least one hour to thicken, then serve. Enjoy!

Homemade Mayonnaise

 

 

Submitted by: Isabel De Los Rios
Make your own mayonnaise with an extra virgin olive oil base!

Ingredients

1 egg
1 tbs. Pure lemon juice
2 tsp. dijon mustard
sea salt & fresh ground pepper
1 c. olive oil

Directions

In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined. While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy. *Take your time with this recipe. If you try and rush it, it won’t come out right. One serving is one tablespoon.

Pan-fried Scallops with Chile, Ginger and Anchovy Dressing

Ingredients:

• 2-3 tbsps. olive oil
• 1-1/2 lbs. waxy potatoes, peeled and sliced thinly
• 10-12 scallops, cleaned
• salt and ground pepper
• 1 red chile, seeded, chopped finely
• A 1-inch piece of ginger, peeled and grated
• 1 half lemon
• Small amount parsley, chopped fine

Anchovy Dressing Ingredients:

• 3 tbsps.. olive oil
• 1 tbsp.. balsamic vinegar
• 8 anchovies, drained of oil, finely chopped
• Pinch of sugar, if desired

Directions:

• Heat 1-2 tbsps. of oil in a large non-stick frying pan over medium-high heat. Add the potatoes and sauté for 15-20 minutes until the potatoes are golden and cooked through. Drain on paper towels and set aside to keep warm.
• Make the anchovy dressing. In a bowl, whisk together the oil, vinegar, and anchovies until well-combined. Taste and add a pinch of sugar if needed. Season with black pepper.
• Pat dry the scallops with paper towel and season with salt and pepper. Put the remaining oil in the frying pan over high heat. When hot, add the scallops. Sear for about 1 minute on one side, then turn them over. Add the chile and ginger, and squeeze in the lemon juice. Remove the pan from the heat and sprinkle the parsley on top.
• Serve immediately over the sautéed potatoes and a drizzle of the anchovy dressing. Enjoy!

BLT Lettuce Wraps

Ingredients:

• 4 slices on bacon
• 1 cherry tomato, sliced thin
• 2 whole romaine leaves
• 2 tablespoons greek yogurt
• Salt and pepper to taste 

Directions:

• Spread each lettuce leaf with a generous portion of Greek yogurt.
• Sprinkle with salt & pepper
• Top with two strips of bacon, then a layer of sliced tomatoes, and two more slices of bacon.
• Enjoy!

Nutella Oatmeal No-Bake Cookies

Ingredients

• 1 cup honey
• 1/4 cup cocoa powder
• 1/2 cup butter
• 1/2 cup milk
• 1/2 cup nutella
• 1/4 cup peanut butter
• 1 tap. vanilla 
• 3 cups  oats
• 1/3 cup, shredded coconuts 

Directions:

• In a medium saucepan stir together the sugar, cocoa powder, butter and milk.
• Put over medium high heat and bring to a boil, stirring frequently. Boil for 1 minute, then remove from heat.
• Stir in the Nutella, peanut butter, vanilla, oats and coconut.
• Drop by the spoonful onto waxed paper lined plates or a cookie sheet and put in the fridge to harden. Enjoy!

No-Bake Coconut Cookies

Ingredients:

• 1/3 cup honey
• 1-1/2 tbsp. cocoa
• 1/3 cup coconut oil
• 1 tsp. vanilla
• 2 cups dried, unsweetened coconut

Directions:

• Put honey, cocoa, and coconut oil in a medium saucepan over medium-high heat.
• Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
• Stir in vanilla and coconut until it is incorporated.
• Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.

Avocado Mayonnaise

 

This tastes exactly the same as mayonnaise and could be used as a substitution. :-)

 

Ingredients:

• 1 tsp. vinegar, apple cider
• Sea salt to taste
• 1/2 avocado, fresh

Directions:

• Mash avocado, and stir in apple cider vinegar and salt until smooth. Enjoy!

Cheesy Cauliflower

Submitted by: Kayleigh

Ingredients:

2 c. cauliflower, fresh
2 tbs. yogurt, plain
0.5 tsp. dijon mustard
0.13 tsp. dill weed, dried
0.13 tsp. sea salt
0.13 tsp. garlic powder
0.25 c. cheddar cheese, mild

Directions:

Place cauliflower in a steamer basket; put basket in a small saucepan over 1 inch of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp tender. In a small bowl, combine yogurt, mustard, dill, salt, and garlic powder. Transfer cauliflower to an ungreased 3 cup baking dish; top with yogurt mixture and cheese. Bake uncovered at 350°F for 5 minutes (approximately) or until heated through and cheese is melted. As always you can add or take away things to make it suit your tastes.

Braised Chicken with Red Wine and Leeks

Ingredients:

• 4 pounds chicken parts, white or dark
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 3-4 leeks, white and light green parts only, rinsed and sliced finely to make about 2 cups
• 6 large garlic cloves, crushed
• 2 cups red wine (preferably a Chianti)
• 4 cups chicken stock
• 1 sprig fresh rosemary
• salt and freshly ground black pepper

Directions:

• Preheat oven to 400 degrees. Rinse the chicken parts in cold water and pat dry with paper towels. Put the flour in a shallow baking dish and add a generous pinch of salt, stirring with a fork. Evenly coat the chicken pieces in the seasoned flour, patting them gently to get rid of any excess.
• Using an over-proof pot, such as a Dutch oven, and heat the olive oil for about 2 minutes over medium heat. Starting with the skin side down, add half of the chicken pieces and brown well on both sides, about 3 minutes per side. Remove to a plate and repeat with the rest of the chicken. Set chicken aside and cover loosely with tin foil.
• Discard about half the oil and return the pot to medium heat. Add the leeks and cook for about 5 minutes, using a wooden spoon to scrape up any browning. Add the garlic and cook for another 5 minutes, stirring frequently, until the leeks and garlic are lightly browned. Add the red wine and simmer for 3 minutes, scraping the bottom of the pan to remove any remaining browned bits. Add the stock, rosemary, and the chicken pieces, turning to coat in the sauce, and return to a simmer. Cover lightly and put in the oven.
• If you are using white meat, it should be done after about 15 minutes. Check to make sure the juices run clear when you slice into the meat with a sharp knife, remove from the pan and keep covered with foil in a warm place while you return the pot to the oven for another 15 minutes to finish cooking the dark meat (if you are cooking any dark meat). Once all of the chicken is cooked and set aside, return the pan to the stove and simmer the sauce over medium-high heat for about 15 minutes, until it is substantially thickened. Add salt and pepper to taste and return the chicken to the pot, coating in the sauce. Cook over medium heat for a few minutes to warm the chicken and serve immediately.  

Glass Noodle Salad with Mango and Chicken Breast

When in doubt, add more mango!

Ingredients:

• 250g glass noodles
• 1 red pepper
• 1 ripe mango
• 1 bunch fresh cilantro
• 2 tbsps. sesame oil
• 2 limes
• 3 tbsps. white soy sauce
• 8 tbsps. vegetable oil
• 2 chicken breasts
• Salt
• Freshly ground white pepper
• 1/2 tsp. chili flakes

Directions:

• Bring water to a boil in a saucepan and add the glass noodles. Set aside the pan and leave the noodles to soak for 5 minutes. Drain through a colander.
• Pour the noodles into a bowl, using kitchen scissors, shorten the noodles to allow for more comfortable eating.
• Cut the red pepper into quarters, deseed, then cut the quarters into thin strips.
• Peel the mango with a knife then cut the pulp off the pit.
• Cut the pulp into slices about 2 cm thick then cut those into thin strips as well.
• Wash the cilantro, set aside a few leaves for garnish. Chop the cilantro, using the leaves and stems.
• Add the mango and red pepper strips to the bowl with the glass noodles and pour the sesame oil over them. Cut the limes in half and squeeze their juice over the noodles as well.
• Add the cilantro, white soy sauce and 6 tablespoons of vegetable oil over the noodles and combine the contents of the noodle salad well.
• Heat the remaining oil in a frying pan. Season the chicken breasts with salt and pepper and place in the pan. Fry for about 8 minutes over medium-heat, spooning the oil over the chicken frequently.
• Turn over the chicken breasts and resume frying until cooked through.
• Remove the chicken from the frying pan onto a carving board, use a sharp knife and cut into thick 1 cm slices.
• Arrange the noodle salad in bowls and top with the slices of chicken. Garnish with chili flakes and a few cilantro leaves.

Baked Oatmeal Cups

Did someone say quick breakfast?! These are an absolutely must try if you are a grab-and-go type of person in the morning.

 

Ingredients:

• 1 egg
• 1 tsp vanilla extract
• 1 cups applesauce, unsweetened
• 1 banana, mashed
• 1/4 cup honey
• 2 1/2 cups, old fashioned rolled oats
• 1 tbsp ground cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups almond milk

Optional toppings: blueberries, raisins, walnuts, chocolate chips!

 

 

Directions:

• Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, cinnamon, baking powder, salt and mix well with wet ingredients. Pour in milk and combine.
• Line a 12 cup muffin tin with paper liners. Divide mixture evenly into muffin tin cups. Add any toppings. Bake 30 minutes until a toothpick in center comes out clean. Eat right away or freeze them in gallon freezer bags. Enjoy!

Sauteed Parmesan Zucchini

Ingredients:

• 1 tsp. olive oil
• 1/4 tsp. red pepper flakes
• 1/4 tsp chopped garlic
• 2 medium zucchini
• Salt and pepper to taste
• 1 tsp grated Parmesan cheese

Directions:

• Heat the oil in a medium frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring occasionally, about 30 seconds.
• Add the zucchini to the pan and toss until coated with oil. Let cook, about 1 minute. Toss again and cook until crisp-tender, about 1 minute more. Remove the pan from heat and season the zucchini with salt and pepper.
• Transfer the zucchini to a serving dish and sprinkle with the Parmesan. Serve immediately. Enjoy!

Mediterranean Tuna Melts

I've suggested a higher quality of canned tuna, albacore and tinned in olive oil, rather than water, for the superior flavour.  If you can seek out such a product certainly try it, you won't be disappointed! Otherwise, use your favourite tuna.

Ingredients:

• 1 6-ounce can of albacore tuna, packed in olive oil
• 1/4 of a red bell pepper, diced
• Green parts of 2 scallions, diced
• 2 tsps. capers, drained and chopped
• 1 tsp. fresh thyme
• 2-3 tbsps. real mayonnaise or plain Greek yogurt
• Juice of 1/2 lemon
• Pinch of red pepper flakes
• 2-3 slices baguette or ciabatta bread
• olive oil
• grated cheese of your preference

Directions:

• Turn your oven to broil after setting the rack in the highest position.
• Retain some of the olive oil the tuna has been packed in and scrape both tuna and olive oil into a mixing bowl. Slice and dice 1/4 of a red bell pepper and add to the bowl. Also slice the green part of two scallions and chop up; add them to the bowl as well.
• Roughly chop the capers after draining them, mince the thyme. Add both the capers and thyme to the bowl. Add just enough mayo to bind the mixture, stir after you squeeze in the lemon juice. Throw in a sprinkling of red pepper flakes and make sure the ingredients are well-distributed.
• Slice the baguette or ciabatta and brush the tops with olive oil. Place on a baking sheet and broil for 1 minute until toasty and nicely browned. Remove from the oven and turn the slices over with tongs.
• Divide the filling between the slices then top with the grated cheese. Return to the broiler and heat for about 2-3 minutes, until the cheese is bubbly and golden-brown and the filling has heated through.
• Remove from the oven and serve immediately.  Enjoy!  

Healthy Caesar Salad

This Chicken Caesar is far lighter, and just as good, as the popular full-fat version.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 8 cups washed, dried and torn romaine lettuce
• 1 cup fat-free croutons
• 1/2 cup Caesar salad dressing, (recipe follows)
• 1/2 cup Parmesan cheese
• Lemon wedges (optional)

Recipe for Caesar salad dressing http://bit.ly/1E37kOQ

Directions:

• Prepare a grill and rub chicken with oil and season with salt and pepper. Grill chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.
• Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into 1/2-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges and garlic toast. Enjoy!

Homemade Caffeine-Free Chai Latte

Chai lattes can vary in ingredients enormously, this recipe is fairly spicy and caffeine-free.  You can add black tea to the mixture for flavour and the kick of caffeine!  In India, the further north you travel, the spicier the chai!

 

Consider substituting honey for the sugar, and soy or almond milk for the whole milk. 

 

Ingredients:

• 2 tsps. sugar, depending on your tastes
• 2 cardamoms
• 1/4 tbsp. ground ginger
• Pinch of black pepper
• 1/3 tbsp. ground cinnamon
• Pinch of white pepper
• Pinch or two of grated nutmeg
• Small pitcher of whole milk

Directions:

• Mix the dry ingredients together, a mortar and pestle works well to break open the various flavours.
• Add these ingredients to your cup.
• For frothy milk use an espresso machine's steamer, or boil the milk instead.
• When ready pour milk into the cup.
• Add a sprinkling of cinnamon to garnish the cup

Enjoy!  

Lemon Butter Broccoli

Ingredients:

• 1 head fresh broccoli, cut into florets
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup blanched slivered almonds ( optional)

Directions:

• Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
• In a small saucepan, melt butter over medium low heat.
• Remove from heat. Stir in lemon juice. lemon zest, and almonds.
• Pour over hot broccoli, and serve. Enjoy!

Bacon Banana Bites

Ingredients:

I medium banana
5 slices of bacon
Natural Maple Syrup

Direction:

Pre-heat the oven to 180 degrees. Cut the banana’s into inch size pieces. Wrap the banana pieces in bacon, you may have to cut bacon to size. Secure the bacon with a tooth pick. Place in oven on baking tray and bake for approx. 15 minutes until the bacon is cooked. Serve with a side of natural maple syrup for dipping. Enjoy!

Chickpea Avocado Salad

Ingredients:

1 cup chickpeas, cooked
1 avocado, chopped
1/4 cup lemon juice
1/2 cup fresh cilantro, chopped
1 tsp. salt and pepper
2 tbsp. extra virgin olive oil

Directions:

Add chickpeas in a large bowl. Use a mini chopper or mash the avocado by hand in a bowl and mix in olive oil and lemon juice. Mix into chickpeas and add salt and pepper to taste. Sprinkle cilantro on top and serve. Enjoy!