Baba Ghanouj

At some point in ones life, theyve heard that funny word Baba Ghanouj. After the initial giggle, they realise it's actually a delicious dip made of roasted eggplant, roasted garlic and spices.

Here is a very simple recipe for this delicious dip.


Ingredients
1 medium sized Eggplant
1 head of Garlic
2 tbsp Tahini paste
2 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Salt

Place the eggplant and head of garlic (chop the top off) in a 375F oven and let roast  for 45 minutes. Remove from oven and let cool for at least 30 minutes.


When the eggplant has cooled, peel the skin off and cut off the top. Squish out the delicious roasted garlic as well.

Place the eggplant and garlic in a small food processor and add the tahini, lemon juice, olive oil and salt. Pulse for 1 minute, and tada! Garnish with pine nuts or pomegranate seeds and parsley or thyme and olive oil. Today I topped with olive oil and a sprinkle of paprika and black pepper.  You can enjoy with pita bread, veggie sticks or even as a side dish like I did with dinner. Enjoy!

Easy Cabbage Rolls

CABBAGE! One of my favourite vegetables. I use it to make coleslaw or chop em for a stir fry... it's the best! (Up there anyway - can't beat the noble potato!)

I grew up eating cabbage rolls, Arab style, with ground beef, all spice, garlic and LOTS of lemon. This recipe however calls for tomato sauce and different spices and it turns out soft because it simmers low and slow. I even have a veg option you can enjoy as well.

Ingredients

1 head of Cabbage (small)

1 cup  Chicken or Veg broth

2 cups Tomato sauce

6 Garlic cloves

Stuffing

4 cups ground Turkey (or Beef)

3/4 cup Rice

1/4 cup Onion minced

3 tbsp Olive oil

1 tbsp Garlic powder

1 tsp Black pepper

1 tsp Salt

1 tsp Sage (optional)

OR

1 cup Artichoke hearts chopped

1 cup Cherry tomatoes halved

2 cup Mushrooms sliced

3/4 cup Rice

1/4 cup Onion minced

3 tbsp Olive oil

1 tbsp Garlic powder
1 tbsp Chilli flakes

1/4 tsp Turmeric 

1 tsp Black pepper

1 tsp Salt

Bring 4L of water to a boil, and place head of cabbage (core facing up) into the water. To make this easier on you, carefully spear the round core of the cabbage head with a fork or knife to make sure you can keep it in the water without using your hand to hold it down (it gets hot!) I use my hands because I'm stubborn. Use a knife to cut the top of each leaf, and slowly peel away when it becomes soft and pliable.

Set the cabbage leaves aside so they can cool down. Turn the oven on for 350C. 

In a large bowl, mix together the ingredients for whichever stuffing you want (see above). Get in there with your hands and combine all ingredients. Form into ovals and place at the base of the cabbage leaf. Roll and tuck the two side ends in before completing the roll. Place one by one tightly into roasting pan so they stay secure while cooking.

Fill the pan with the rolls and then pour broth and tomato sauce all over. The liquid will keep them moist and prevent them from drying out. Add the garlic cloves on top and cover with remaining cabbage leaves. Place in oven and let cook for 70 minutes. Pull from oven and let cool slightly before serving with a lemon wedge or a dollop of sour cream.

Enjoy!

Spice Nook - Turmeric

When you think of Turmeric, what comes to mind? A yellowish powder to dye your Easter Eggs? Some spice that sits in the back of the rack that nobody dare use? More often than not, people think of Indian curries. While this spice has gained a lot of momentum because of the surging popularity of Indian cuisine in the west, is has been busy being one of the most used spices in Asia. 

Turmeric is a root in the Ginger family that grows wild across southern Asia. It has been used for medicinal purposes since the day it was cultivated thousands of years ago. Its benefit of being a natural antiseptic and antibacterial agent has made it a popular choice in natural medicine.

Here are some health benefits of Turmeric:

• Detoxifies liver
• Relieves arthritis
• Helps stimulate and boost the body's immune system
• Improves digestion and helps to releive gastrointestinal pain
• Fights Type 2 Diabetes
• Strengthens pancreas and kidneys to help fight against disease
• Prevents cancer and reduces the spread of cancerous cells
• Shown to prevent Alzheimers disease 
• Heals skin wounds and scabs at a quicker pace

For years I've added a bit of Turmeric to many things I've cooked, even in pasta sauce. It has a warm and slightly bitter taste. The more you add into your cooking, the bitterness becomes more apparent, however it works as a positive when cooking with certain vegetables as the bitter taste offers a flavour compliment. 



Some items that are paired well with Turmeric are cauliflower, chick peas, potato, carrots, eggs and yogurt. If you're looking for a recipe to try tonight, give my Kale Cauliflower & Potato Curry a spin. Enjoy the healthy benefits!

Roasted Root Vegetables & Chicken Leg

Autumn is root vegetable season folks! From Parsnips to Rutabagas and Turnips to Carrots, you will start noticing them more in the market. Root vegetables offer a lot of energy and fibre and are known for their excellent nutrition. Try this recipe out, it's a family pleaser.

4 Quarter Chicken legs
6 Carrots
3 Parsnips
1 Fennel bulb
2 Onions
4 Potatoes or 12 Mini Potatoes
8 Garlic cloves
1 Clementine
1/4 cup Olive oil
1 tbsp Thyme
1 tsp Salt
1 tsp Black pepper
1 tsp Sugar
1/2 tsp Turmeric
1/2 tsp Garlic salt

you can also add:
Beets
Turnips
Any vegetable you like.. I added Mushrooms

Preheat oven to 400F.
Wash and scrub the vegetables very well if you plan on keeping the skin on (I did - more fibre!) Slice and quarter the vegetables and season with salt, sugar, thyme and Olive oil. Roll all the vegetables in the pan to make sure they are coated evenly. Place the quarter chicken legs on top of the vegetables and sprinkle turmeric, garlic salt and black pepper.

Roast in a cast iron pan at 400F for 60 minutes then Broil on high for 2-3 minutes to crisp up the chicken skin.

                                                                         
 Serve with salad and gravy from drippings!

 Enjoy!

  

Roasted Stuffed Bell Peppers - Vegetarian

I am a huge fan of roasted vegetables. There's always a sweetness and almost like a second and a third flavour that's tasted when a vegetable is roasted.

This recipe for roasted stuffed bell peppers is hearty, healthy and delicious - no really it's SO good. I served this the other day with a Kale and Avocado salad. I found it a great way to Superman the dinner up if you will. Give it a try! Remember this recipe is for 2 so multiply the ingredients accordingly if you want more.

2 cups Kidney beans - canned (I used white)
2 Bell peppers - large
1 cup Tomato sauce
1/4 cup Mushrooms - diced
1/4 cup Tomatoes - diced
1/4 cup Cheddar cheese - shredded
2 tbsp Olive oil
1 tsp Red chilli flakes
1/2 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Black pepper
1/2 tsp Garlic salt
1/2 tsp Basil
1/2 tsp Thyme

Cut the tops off the bell peppers and scoop out the inside. Heat oil in saucepan over medium heat then throw in mushrooms and tomatoes for 2 minutes. Add kidney beans and all the spices. Stir for 2 minutes and then add most of the cheese. Stir so cheese melts evenly and let cook for 3-4 minutes until a bit soft.

Start scooping into bell peppers. Top with a sprinkle of remaining cheese and pop the pepper tops back on.

Pour the tomato sauce in your roasting dish and place peppers on top. 

Roast uncovered in the oven for 45 minutes at 375F. 

Enjoy!

Chocolate Ganache

This is a delicious recipe for a semi-sweet Chocolate Ganache. You can indulge by dipping fruits in it while enjoying fondue, or let it set a bit before you use it to frost a cake. Very easy to make and easier to enjoy!

1 cup Chocolate chips - semi sweet
1/2 cup Whipping cream - 35%
2 tbsp Butter
1 tsp Liquor - Rum or Amaretto (optional, but I recommend for fondue)

Heat the whipping cream and butter in a small saucepan on medium heat. Do not walk away from the stove because it will begin to simmer quickly. When it comes to a light simmer, add 1 cup of chocolate chips. Mix quickly by hand with heatproof spatula for a few minutes until it develops a smooth and thick consistency.

Mediterranean Macaroni Salad

Macaroni Salad is always a welcomed side to any nice cut of meat or just something yum to eat on its own. Instead of eating the typical cheese macaroni salad you see in containers at supermarkets or at chicken joints, try this recipe instead to see if you enjoy it with a little more zip!

2 1/2 cups Macaroni

3/4 cup Light Mayo

1/2 cup diced Sun-dried tomatoes

1/2 cup diced Black olives

1/2 cup chopped Artichoke hearts (marinated, in oil)

2 tbsp Basil

2 tbsp Oregano
1 tbsp Red chilli pepper flakes

1 tbsp Garlic powder

2 tbsp Balsamic vinegar

1/4 cup grated Parmesan cheese (optional)

Bring 1 litre of water to boil and let macaroni cook in water for 8-10 minutes. Drain, add macaroni to large bowl and add all remaining ingredients. Mix well and serve hot or cold.

Chocolate Banana Cupcakes

I have never met anyone who doesn't enjoy a cupcake. I'm sure the minority are out there somewhere, but for those with a sweet tooth for these tiny cakes, is also a very delicious and easy recipe to try!  WARNING: These cupcakes are yummy, super moist and very addictive :) Enjoy with caution.

Frosting
1 cup Butter
2 cup Icing sugar
1 tbsp Milk
1 tsp Vanilla extract
1 tsp Banana extract

Beat butter on high speed in an electric mixer for 5 minutes, scraping the inside of the bowl if necessary. The butter should almost look fluffy. Slowly add icing sugar and Milk and mix on medium speed for 1 minute. Add the extract and mix for 1 minute. Scoop icing into air tight bowl and refrigerate for 30 minutes before piping/frosting.

Cupcake
Dry part
1 cup All-purpose flour
1 cup Sugar
3/4 cup Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
Pinch of salt

Wet part
1/2 cup Water - warm
1/4 cup Vegetable oil
1/4 cup Milk
1 Egg
1 large Banana - mashed
1 tsp Vanilla extract

Mix the wet ingredients together first, and slowly add the dry ingredients into the bowl of your electric mixer. Mix on medium speed for 2 minutes. Scoop into greased cupcake pan. Bake 18 minutes at 350F
Makes 12 small cupcakes.

Spice Nook - Sage

Every cook has their spices within reach. Whether they are stacked in the corner of the kitchen, on a rotating rack, on a shelf over the stove, whatever.. they are there and they are screaming to be used! It's not just a world of Salt & Pepper anymore ladies and gents.

Today, I am going to focus on the least used herb/spice in my kitchen (until recently)... Sage! This overlooked herb has an aromatic scent and a pine like taste that will awaken your taste buds and bring dishes to life by adding great flavour.

The first time I ever cooked with sage was a few years ago when I saw 
Bobby Flay on TV recommending pairing Sage with your Thanksgiving Turkey. Well, almost needless to say, when Thanksgiving rolled around I used Sage infused butter and started slathering it all underneath the skin of the bird. It was so good I started doing it every year. 

That's my sage story. Hopefully you Sage virgins out there will share your stories with me. Keep in mind Sage is usually paired well with poultry, or any type of "fatty" dish. It carries a heavy flavour, so using it in slow roasted meats or stews that sit long on the stove will intensify the flavour. If you're not looking for a heavy sage flavour, add into your meals when half way cooked.
Here's a tip, roll the fresh leaves between your fingers for a minute to release the oils within the leaf before tearing or chopping for your recipe. Another tip, Sage loves to be paired with other herbs like Rosemary and Thyme.

Now here's some info... 
Sage, officially known as, Salvia officinalis, is a perennial, evergreen plant, with woody stems, and green leaves. It is a native to the Mediterranean and has a long history of medicinal and culinary use. 

Yes, you read correctly.. it's from the Salvia plant, and no, eating it will not get you high so don't worry. In fact, Sage has many health benefits and for that reason alone you should consider giving it a try.

Some claimed health benefits are: 

• Treating a sore throat 
• Good for the skin 
• Relives stomach and gastrointestinal pain 
• Lowers blood sugar 
• Offers antioxidants
• Aids against memory loss
• The scent aids in relieving headaches and stress 
• When chewed, fights cavities 

Hopefully an interest in Sage has been sparked within you to either cook with, or burn as incense in your home.... but really, you should cook with it!

Sweet Potato Hummus

Hummus was always a staple in my house growing up. I figured out some delicious ways to add different flavours to keep it interesting!

1 large Sweet Potato, peeled, cubed and boiled
3 cups Chick Peas, rinsed (keep a spoonful of chickpeas on the side)
1/2 cup Tahini paste
1/4 cup fresh Lemon juice
2 cloves Garlic, minced
2 tbps Olive oil
1 tsp Salt
Red Chilli paste as garnish, optional

• Boil sweet potato cubes until they are soft - about 15 minutes. Let cool
• Add all ingredients in food processor and pulse for the first 30 seconds, then blend well for 1-2 minutes. 
• If the Hummus is too thick for your liking, add another spoon of olive oil, or even water
• Scoop into bowl and garnish with remaining chick peas, chilli paste and drizzle with olive oil.

Want to add a little something extra to the hummus? Top with roasted pine nuts for an additional taste kick!

Kale Cauliflower & Potato Curry

If you're a vegetarian or looking for a clean meal without meat, here is a go-to dinner that's packed with all kinds of goodness for a healthy body!

1 head of Cauliflower, cleaned and broken in large pieces
1 bunch of Kale, washed and chopped
4 medium Potatoes, peeled and cubed
1 can chick peas, rinsed
2 cups Vegetable broth
2 medium Onions, chopped
2 cloves Garlic, minced
1 tbsp Olive oil
1 tsp Turmeric
1 tsp Black pepper
1 tsp Salt
1 tsp Paprika
1 tsp Red chilli flakes
Fresh Cilantro

• Heat olive oil in large saucepan on medium heat.
• Add garlic and onions and cook/stir for a few minutes.
• Drop in cauliflower, potatoes, broth and all the spices except for the cilantro. Cook covered for 15 minutes.
• Add chickpeas and cook uncovered for 5 minutes. Make sure the vegetables have softened a bit but make sure they aren't mushy.
• Add kale and cilantro. Cover immediately and give the kale a chance to wilt and mix into the curry. Only about 2 or 3 minutes.

Serve over rice.