Game Day Spicy Meatballs

November 23, 2016December 18, 20161 Comment

These are a healthier alternative to the typical game day feast of nachos, chips, wings and pizza. They are so tasty and will not last long. Delicious and nutritious snacks!

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INGREDIENTS
1 pound ground chicken (or turkey)
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1/2 cup onion, finely diced
1 teaspoon chopped fresh oregano leaves, about 1 small sprig or 1/2 teaspoon dried oregano
1 tablespoon chopped fresh thyme leaves, about 5 sprigs or 1 1/2 teaspoons dried thyme
1 teaspoon sugar substitute
1 lemon, zest only
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

INSTRUCTIONS:
1) In a large bowl thoroughly mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, salt and pepper in a bowl.
2) Gently mix in the chicken (to avoid any toughness in the meatballs) and form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs.
3) Warm the butter and oil in a large pan over medium-high heat.
4) Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well.
5) Turn, cooking another 3 minutes without disturbing.
6) Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch.
7) Transfer to a paper towel-lined plate to drain.
Serve with cocktail skewers or toothpicks for game day!

Both chicken and turkey are a great alternative to beef when making meatballs and these meatballs are healthier than pizza, wings or chips for that game day snack! These are also great for those who want to build their muscles to compete with or become football players or just build a little bit of muscle like myself.

While turkey has a slight edge from a nutritional standpoint, the price of chicken is more stable year-round, and boneless, skinless cuts of turkey breast can be found easily at most grocery stores. A 1-lb. serving of skinless, boneless chicken breast contains 135 calories per serving, which is 12 calories higher than the same serving of turkey. The ratio of protein to fat is also slightly lower than turkey with 25 g of protein and 3 g of fat per serving.

Amino Acid Profiles
Another important consideration is the amino acid profiles or each meat. Amino acids are the building blocks of proteins, and different amino acids have different effects on muscle gain. Specifically, the branched chain amino acids, or BCAAs — isoleucine, leucine and valine — are linked to optimal muscular growth and repair. Again, turkey is slightly superior to chicken in its content of BCAAs. One serving of turkey contains 1,420 mg of isoleucine, 2,176 mg of leucine and 1,451 mg of valine. A serving of chicken contains 1,230 mg of isoleucine, 2,073 mg of leucine and 1,297 mg of valine.

Key Lime Pie made with Avocado

October 23, 2016March 15, 202026 Comments

KEY LIME PIE is another pie my friends remind me to make. Fresh key limes is the secret ingredient. Try and get the key limes instead of regular limes. It tastes just as good either way. The first time I had the Blonde Giraffe’s” key lime pie in Key West, Florida I was hooked. It was that good. Using a family recipe from their Brazilian grandmother, the Blonde Giraffe‘s pie shop flourished and delivered key lime pies all over the U.S. (No longer delivers (the pies) and the Blonde Giraffe has moved). They added key lime zest to the whipped egg white topping. Instead of their traditional evaporated milk, we will be using whipping cream + cream cheese. We will also be adding avocado to this health -TRENDING key lime pie!

Best Key Lime Pie!

BLONDE GIRAFFE – Home of the award winning KEY LIME PIE! When I came down to Florida, my sister would leave a Key Lime Pie in the freezer for us. What a treat! I would get up at night and wander into the kitchen for a treat and hack away at the key lime pie like a block of ice. It was just as good frozen! I guarantee it!
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INGREDIENTS
300 grams cream cheese
200 ml whipping cream for mixing with avocado
150 ml whipping cream
1 medium-large Avocado, cut into big cubes
1/4 cup sugar substitute – Stevia, organic coconut sugar, monk fruit, etc.
30 ml water
2 tbsp. fresh lime juice
Zest of 2 limes
1 sachet Gelatin Powder

Limes + Key Lime Concentrate + Key Limes

Limes + Key Lime Juice + Key Limes

Pie Crust:

1 cup shelled walnuts
3/4 cup graham cracker crumbs
1 tablespoon sugar substitute
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
1. DIRECTIONS: Heat oven to 350 Degrees Farenheit. (177 C.). In a food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch spring form pan. Bake 20 minutes; cool completely.
  
  The walnuts are a healthier option. The tiny amount of anise seeds give it an interesting flavour. An almond crust would also be a very healthy option.

Three-Ingredient Almond Crust

This easy-to-make crust contains just three ingredients and browns up beautifully. You might even like it better than traditional pie crust!

Ingredients

1-1/2 cups almond flour
3 tablespoons butter
3 tablespoons sugar substitute

Instructions (pie crust)

Melt the butter.
Combine the sugar and almond flour in a bowl.
Pour the butter into the almond mixture and stir until well combined.
Scrape down the sides of the bowl frequently until all the almond flour is incorporated with the butter and the dough forms a moist ball in your hands.
Place the ball of almond flour dough on the bottom of the nine-inch spring form pan.
Use your fingers to press the dough evenly out the sides.

INSTRUCTIONS (FOR PIE)
1. Zest the lime first before extracting the juice. Set aside the lime zest and juice
2. Boil 150 ml of whipping cream in a small sauce pan and add it to the gelatin powder in a medium bowl, stir for 2 minutes until completely dissolved. strain through fine sieve. Cool it down.
3. Using a food processor combine avocado, cream cheese, sugar substitute, 200 ml. whipping cream, lime juice, zest and 30 ml of water until everything is smooth and well combined.. Pour in the cooled gelatin cream mixture and continue processing until well combined, cream and smooth in texture.
4. Pour avocado lime cheese cake into the prepared cake pan and smooth the top. chill in the freezer for 1 hour to set.
5. Release the pie from the pan if using spring form pan. If using a mousse ring (which I used I this recipe) use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.
6. Garnish with lime slices and zest on top.
TOPPING
Whipping Cream (optional)

FOOD TIPS
You can substitute quark (even cottage cheese) for the cream cheese to have a lighter side. My aunt (German influence) always uses quark in baking her cheese cakes. For this recipe I was able to produce an 8 inch and one 4 inch pie. This recipe can fill a 10 inch pan too.

WHIPPING CREAM: People sometimes use half and half as a substitute (12% milk fat) for whipping cream. “Whipping cream” is made up of 30 percent fat, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent milk fat. The fat gives stiffness to the cake or pie. That is why we added the gelatin -for stability. Evaporated milk contains 7.5% milk fat. Remember…the evaporated milk is still susceptible to microbiological spoilage even though the evaporated milk is packaged in cans and heat-sterilized. Tropical countries use evaporated milk a lot since refrigeration may be a problem in some areas.

A Night to Remember

September 24, 2016September 28, 201611 Comments

THE 3rd ANNUAL FOOD COURT SOCIAL
Presented by the Slaight Family Foundation
A fractured arm while sailing in Newport, Rhode Island did not stop me from attending this star-studded event last night. Our chefs today are stars! Budding Michelin stars that is. We have to partly thank the Internet for connecting so many ‘foody’ connoisseurs around the world and share some great food! Our blogs open the window to these talented chefs. George Brown College has great culinary courses with the talented Chef John Higgins (Director) at the helm. This evening of extraordinary food made by extraordinary chefs was held in partnership with the Centre for Addiction and Mental Health (CAMH) for education and training new chefs at George Brown Chef’s school!

“Appetite for Change. One bite at a time”

Thursday September 22^nd 2016
7:00pm – 11:00pm
George Brown College Waterfront Campus, 51 Dockside Drive, Toronto

The Canadian Chef’s Menu is mouth-watering!

What’s best at the waterfront is seafood. Chef Anthony Rose, Rose and Sons prepared this feast.

I eagerly tasted the culinary treats from most of the chefs that night!

Chef John Higgins (first chef awarded the Toronto Arts Culinary Award) believes in the FORMULA: Passion + Hard Work = A Very Good Chef! You have to love food. Only a true foody need apply. Otherwise, it is not fun because of the long hours in the kitchen, chopping, simmering and arranging fresh market delights.

Chef John Higgins and Eva, with my broken arm

Chef John Higgins and Eva, with my broken wing

Chef John Higgins and G.B. Chefs in the Making

The environmentalist Chef Michael Stadtländer was one of the great chefs that night. Chef Stadtländer promotes and believes in farm to table dishes. Take a pilgrimage to his Eigensinn Farm where the freshest dishes are available for your dining pleasure. An internationally celebrated destination for gourmets.

Chef Michael Stadtländer and Eva

Chef Stadtländer made a butternut squash soup just in time for thanksgiving celebrations. The pickled beet garnish was the pièce de résistance that really did it. Also, the meatball stuffed with cheese which came gushing out was divine .
I have been wined and dined this evening. Now it is time to hobble home.
Bon appetite!

Forbidden Black Rice Salad

September 3, 2016January 26, 202043 Comments

Black Rice was once “only” enjoyed by the Emperor and his royal court. It was forbidden for the commoners to eat this exquisite black rice. The tender, nutty flavoured rice is presumed to enrich one’s life and promote longevity. After I brought my chilled rice salad to the office, I noticed that all the staff made it the following week! It travels well and is a great picnic salad. A refreshing change from your typical summer salads.
I researched and tried out several versions but this recipe from the Bon Appétit June 2012 needs no improvement. black rice salad photo provided by Jason Lowe, Bon Appétit

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BLACK RICE SALAD – WITH MANGO AND NUTS
INGREDIENTS
2 oranges
1/4 cup or more fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (optional)
2 cups black rice
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2″dice
1 cup finely fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted dry-roasted peanuts or unsalted cashews or other nuts
6 scallions, thinly sliced
2 jalapeno peppers, seeded, minced

INSTRUCTIONS
1 ) Remove peel and white pith from oranges.
2 ) Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bow to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
3 ) Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend.
4 ) Set dressing aside.
5 ) Bring rice and 2 and 3/4 cups of water to a boil in a large saucepan. Season lightly with salt. Cover, Reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered for 15 minutes.
6 ) Spread out rice on a rimmed baking sheet, drizzle with dressing and season lightly with salt; let cool.
7 ) Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine.
8 ) Season lightly with salt and more lime juice if desired.
Serves: 6–8

DID YOU KNOW?
While whole grain brown rice and red rice also contain beneficial antioxidants; only black rice contains special variety of antioxidants known as anthocyanin antioxidants. (Thus the dark purple colour -like blueberries) Additionally, black rice also contains an important antioxidant – Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions. Forbidden Black Rice contains 18 amino acids (same as Aloe Vera), iron, zinc, copper, carotene, and fiber. Mangos are #1 ~ the most popular fruit in the world.

Emperor’s Dining Room

In ancient times, Emperors reserved this wonderful black rice for their own consumption because it was thought that it would extend their lives. Black rice does provide many health benefits that the western world is now embracing with gusto. It helps fight against heart disease, cancer, and diabetes with high amount of flavanoid phytonutrients and protects heart health (plaque formation). Herbalists use black rice as a prevention and treatment for ailments and as a blood tonifier.

Black Rice was also considered to be somewhat of an aphrodisiac at one time. I suspect the Emperors down throughout the ages shared their black rice stock with their consorts or concubines.

Heirloom Forbidden Black rice is a strain from Indonesian Rice.

Heirloom Forbidden Black rice is a strain from Indonesian Black Rice. photo provided by Spikenard and Myrrh

Black Rice is surely ‘one of the’… if not ‘the most’ special variety of rice that is cultivated today. Its special, near medicinal values is truly stunning, even today with all of our medical knowledge and tools. Every time you sit down to enjoy a few servings of this awesome super food, you can remind yourself that you are eating something that was once reserved for royalty. If a commoner was caught eating this rice it was “off with their heads”.

VARIATIONS
If you are trying to find something else to do with your avocados, my friend Monique from Ambitious Kitchen added avocado to her black rice salad. It is a nice touch and goes well. Instead of unsalted peanuts (Bon Appétit version), I used cashews while Monique added almonds to her salad. If you have the time and patience, roasted pecans would be wonderful too.

Another gluten-free recipe that is filled with flavour , colour and the YUM-Factor!

BACK TO SCHOOL LUNCH!
A light touch: For milder flavour, use leeks instead of red onion and yellow or red bell peppers instead of jalapeno peppers. Forget the nuts (allergies) if you like. Substitute other herbs for the cilantro. e.g. parsley, basil, fresh mint, fresh-soft rosemary (my favorite) or even peppery rocket lettuce. Know what your kids like to eat. I would even test out fresh oregano in this ‘forbidden’ black rice salad. COLLEGE KIDS: Add a smidgen of fresh pressed garlic ~ to boost the immune system. If it is not fresh I would not use the herbs. The dried herbs taste different. They have flavour, but are better suited in baking and cooking.

Y-U-M-M Y-U-M-M-M!

15 minute ~Summer Pudding

August 2, 2016July 26, 201837 Comments

RED SKY AT NIGHT SAILORS DELIGHT!
Celebrate summer evenings with beautiful golden red sunsets enjoying abundant fresh fruit with my favorite SUMMER PUDDING!
When I saw red and black currants at the market, I was immediately inspired to make my favourite dessert. I am not a big fan of desserts in general. But, I love my summer pudding! You can use a combination of almost any berries that are available. There is so much fresh fruit this time of year. Our window of opportunity to make this healthy dessert is here now!
Imagine a dessert packed with super foods!

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RECIPE
3/4 cup Raspberries
3/4 cup red currents
3/4 cup blueberries
1 1/2 cups black currents (or red currents)
3/4 cups sweetener (i.e. zylitol, stevia)
1/4 cup of water
8 fairly thick slices of dense white bread, crusts removed
whipping cream (optional)

INSTRUCTIONS
1. Remove stems and wash fruit, add with sugar into a pan +plus 1/4 cup of water
2. Cover and cook gently for 5-7 minutes or until currents are tender
3. Drain off the juice and reserve 1/3 cup [ 75 ml.]
4. Line a 1 quart (1 liter pudding basin or Charlotte mold ) container with plastic wrap so that the pudding will be easily removed from the mold.
5. Place some of the bread slices, cutting the slices to fit into basin exactly
6. Spoon in the fruit and packing it in well
7. Pour in the reserved juice
8. Place the remaining bread on top of the fruit
9. Place a plate small enough to rest on the pudding itself
10. Place your heaviest weight or water in a plastic container on the plate
Leave the pudding overnight in the refrigerator or a very cold place.
Serve with whipped cream, custard sauce, or cream if desired.
Serves 4-6 people
VARIATIONS
Alternatively if you cannot find currants substitute strawberries and or raspberries and add lemon juice to get the tangy flavour of currants. Loganberry or blackberry can be substituted for blueberries.

SINGLE SERVINGS
For single servings, make individual portions by using large ramekins. Use the ramekin to cut out the piece(s) of bread. Place one circle of bread on the bottom. Fill with the fruit compote and top the ramekin with another piece of bread if you like (optional). A fruit sandwich! You can line a soup tin with saran wrap and make a 3 -layer tall single serving ~super size it! When you begin, place the bottom of the saran lined tin on a small plate starting with the bread on the bottom. Use whatever you have handy. You do not have to get the exact container that is mentioned in the recipe. The possibilities are endless.

Single Serving Summer Pudding

FOOD TIP
Use sourdough bread for this summer pudding. The hypoglycemic index is much lower in sour dough bread than any other white bread. You will not have a hypoglycemic episode after eating sour dough bread. Dense white bread may require more liquid. Keep the extra liquid in the frig. When you unmold the pudding–fill in the missed (white) spots with the juice. I found that additional liquid was needed.

DID YOU KNOW?
Research shows that the common or garden black currant is more nutritious than other fruits ~ from home-grown apples and strawberries to tropical mangoes and bananas.
Black currants also contain the highest levels of health-boosting antioxidants – natural compounds credited with the ability to stave off a range of illnesses from heart disease, cancer, Alzheimer’s disease and diabetes. Since the middle ages, herbalists used black currents to treat bladder stones, liver disorders and coughs. A black current cordial was given free to children during the Second World War in Europe. Black currents are popular in European countries.
SUPER FRUIT
All berries have numerous health benefits but if you can find black currants, you will have the number one super fruit.

Heart Smart

DRIED BLACK CURRENTS
You can buy dried black currents and use them in the Summer Sunset Pudding. I found this wonderful site that processed and packaged dried currents in Washington, on the Pacific Coast of U.S.A, Better they are shipped to your door not your store. The flavour is outstanding. Here is the link–> nwwildfoods.com