Pesto Zucchini Pancakes

Ingredients:

• 3 cups zucchini
  
• 2 large eggs, lightly beaten
  
• 1/2 cup all purpose flour
  
• 1/2 cup pesto
  
• olive oil for frying

Directions:

Grate zucchini using fine cheese grater.
Place zucchini in a collander and allow to drain for one hour.
Mix zucchini, flour, pesto and eggs together until well combined.
Coat bottom of frying pan in oil.
Drop spoonfuls of batter onto hot oil.
Cook until lightly browned (~ 2 minuts per side).
Serve immediately.

Curried Red Lentil Soup

An easy, hearty soup which can be prepared in under an hour thanks to the quick-cook properties of red lentils.

Ingredients:

• 2 yellow onions
  
• 1 lb carrots
  
• 1 garlic
  
• 1 heaped tablespoon hot curry paste
  
• 2 cups red lentils
  
• 1 can (796 ml) no-salt-added stewed tomatoes
  
• 1 can (540 ml) chick peas
  
• 4 cups herb broth
  
• cilantro
  
• olive oil for frying

Directions:

Peel and slice thinly onions, carrots and garlic.
Add curry paste and stir fry in olive oil until vegetables are soft.
Add remaining ingredients and bring to a boil.
Simmer uncovered for 30 minutes, stirring occasionally.
Enjoy.

Scallop Croquettes

Ingredients:

• 1/4 cup butter
  
• 1 cup carrot
  
• 1 yellow onion
  
• 2/3 cup flour
  
• 1/2 cup milk
  
• 1 oven roasted garlic
  
• 1lb scallops
  
• fresh parsley or cilantro
  
• flour, eggs and bread crumbs for coating
  
• olive oil for frying

Directions:

Dice onion.
Chop carrots finely in a food processor.
Melt butter in a frying pan.
Add onion and carrot. Cook until softened and onions are translucent.
Add flour. Cook for one minute.
Add milk, incorporating thoroughly.
Remove from heat. The mixture should be a thick paste at this point.
Purée scallops and garlic in food processor.
Chop herbs.
Fold puréed scallops, garlic and herbs into mixture.
Refrigerate mixture one hour or more.
Shape scallop mixture into small patties.
Coat each patty in flour, then quickly dip it in a beaten egg, then roll in bread crumbs.

Heat oil in a large frying pan.
Cook croquettes until they are browned on both sides and heated through. (Approximately two minutes per side.)
Serve with Lemon Tarragon Cream Sauce.

Stilton, Apple and Parsnip Soup

A hearty winter soup with a delicious medley of flavours.



Ingredients:

• 2 tablespoons butter
  
• 1 garlic
  
• 1 bunch leeks
  
• 1lb parsnips
  
• 3-4 large apples
  
• 1/2 cup apple wine
  
• 3-4 cups chicken or vegetable stock
  
• 1 oven roasted garlic
  
• 300g Stilton cheese
  
• 2 cups light cream or half & half

Directions:

Melt butter in large pan with lid.
Mince garlic.
Dice leeks (whites and "solid" pale green portion of shoots).

Cook garlic, leeks and butter until leeks are translucent. (Approximately 5 minutes.)
Remove pan from heat and allow to sit, covered, for 5 minutes.
Peel and dice apples and parsnips.

Add apples, parsnips, wine and stock to pan.
Bring to a boil.
Reduce heat and simmer until parsnips are tender. (Approximately 20 minutes.)

Add oven roasted garlic.
Crumble cheese into soup and stir until cheese is melted.
Purée soup in a food processor.
Return mixture to pan.
Add cream.
Heat gently until soup is hot.
Serve immediately.

Quinoa Jumble Pot

Healthy whole grain quinoa adds a nutty flavour to this hearty dish.



Ingredients:

• 3 cups red and white quinoa grain
  
• 4.5 cups water
  
• 2 cups sweet corn kernels
  
• 3 large tomatoes
  
• 2 yellow onions
  
• 1 garlic
  
• 300 g spicy smoked sausage
  
• olive oil for frying

Directions:

Bring water to a boil in a large pan.
Add quinoa.
Reduce heat and simmer until quinoa has absorbed most of the water.
Slice tomatoes into wedges.
Peel and dice onions and garlic.
Slice sausage.
Stir fry onions and garlic in oil until onion becomes soft and translucent.
Add sausage and cook until browned.
Toss all ingredients together in a large pot and cook over low heat until jumble is heated through and flavours have had a chance to blend.

Hot Potato Salad

Ingredients:

• 2 lbs small new potatoes
  
• 1 jalepeño, stemmed, seeded and finely chopped
  
• 1 1/2 inch piece ginger root, peeled and minced
  
• 1 garlic, peeled and minced
  
• juice of 3 limes
  
• 1 Tbsp. cider vinegar
  
• 3 Tbsp. Spicy Island Hot Sauce
  
• 1 Tbsp. soy sauce
  
• 1 Tbsp. honey
  
• 6 Tbsp. extra virgin olive oil
  
• 1/2 red onion, thinly sliced
  
• 4 oz montery jack cheese with peppers
  
• 3 Tbsp. chopped cilantro

Directions:

Drop potatoes into a large pot of boiling water.
Cook for 20-25 minutes, until potatoes are tender (but not falling apart).
Combine jalepeño, ginger, garlic, lime juice, vinegar, hot sauce, soy sauce and honey. Slowly add oil, whisking constantly.
Drain potatoes and transfer them to a large bowl.
Toss warm potatoes with dressing.
Set aside to cool for 20-30 minutes.
Add onion, cheese and cilantro to potato mixture.
Toss and serve.

Chicken Broccoli Lasagna

Ingredients:

• 1 lb. broccoli
  
• 1 lb. chicken breasts
  
• 1 onion
  
• 1 garlic
  
• olive oil for frying
  
• 2 cups thick tomato sauce
  
• fresh basil, minced
  
• fresh oregano, minced
  
• 9 lasagna noodles
  
• 300 grams chevre
  
• 300 grams mozzarella, grated or thinly sliced
  
• freshly grated parmesan

Directions:

Precook lasagna noodles.
Cut broccoli into small florets and steam until nearly tender.
Peel and mince onion and garlic.
Stir fry onion and garlic in olive oil until soft.
Dice chicken and add to onion and garlic.
Fry until chicken is lightly browned.
Stir minced herbs into tomato sauce.
Spread 1/3 of tomato mixture over bottom of large lasagna pan.
Cover with a layer of noodles.
Spread 1/3 of tomato mixture over the noodles.
Add half the chicken mixture, half the broccoli and half the chevre.
Follow with another layer of noodles topped with the remaining sauce, chicken, broccoli and chevre.
Cover with the third layer of noodles.
Arrange mozzarella over top of the lasagna.
Bake at 350°F for 30-35 minutes until mozzarella is golden brown.
Slice and serve, sprinkling freshly grated parmesan over individual portions.

Eggplant Parmigiana

Ingredients:

• 2 lbs aubergine, peeled
  
• 1 garlic, minced
  
• 3 lbs ripe plum tomatoes, diced
  
• 1/2 cup cream cheese, diced
  
• 3 tablespoons butter
  
• freshly grated parmesan
  
• olive oil for frying
  
• ground black pepper
  
• fresh basil
  
• 1/2 cup flour
  
• 1 egg, separated
  
• 1/8 cup dry wine
  
• 1/8 cup water
  
• grated lemon peel
  
• nutmeg

Directions:

Beat together flour, egg yolk, water and wine until a smooth paste is formed.
Let paste stand for two hours.
Whip egg white until stiff.
Fold egg white, lemon peel and nutmeg into batter mixture.
Sauté garlic in oil until golden.
Add tomatoes, basil and pepper.
Simmer tomato mixture for thirty minutes, stirring occasionally.
Slice aubergines into 1/3 inch thick slices.
Dip aubergine slices in batter and fry in oil until golden on both sides.
Line a large casserole dish or lasagna pan with tomato mixture.
Layer dish with aubergine, tomato mixture and cream cheese.
Sprinkle parmesan over top and dot with butter.
Bake at 350°F for thirty minutes.

Spicy Island Hot Sauce

Ingredients:

• 1 papaya
  
• 1 mango
  
• 1 yellow onion
  
• 1 garlic
  
• 4 habañero peppers
  
• 1 inch fresh ginger root
  
• 1/3 cup dark rum
  
• 1/3 cup lime juice
  
• 2 1/2 teaspoons honey
  
• cardamom
  
• anise
  
• cloves
  
• tumeric
  
• nutmeg
  
• cinnamon
  
• black pepper

Directions:

Peel, seed and chop papaya.
Peel, pit and chop mango.
Peel and chop onion and ginger.
Peel garlic.
Stem, seed and chop peppers.
Purée all ingredients in a food processor until smooth.
Transfer mixture to a sauce pan and bring to a boil.
Simmer for ten minutes.
Remove from heat and allow to cool.
Bottle in a glass jar and refrigerate.

Roasted Red Pepper & Tomato Soup

Ingredients:

• 3 red bell peppers
  
• 4 - 5 large tomatoes
  
• 6 jalepeño peppers
  
• 1 yellow onion
  
• olive oil
  
• 2 heads oven roasted garlic
  
• 1 sweet potato
  
• fresh basil
  
• 3 cups herb broth

Garnish:

• seasoned croutons
  
• feta cheese
  
• fresh basil

Directions:

Remove stem and seeds from peppers.
Remove stem from tomatoes.
Peel onion.
Cut peppers, tomatoes and onion into large chunks.
Coat large baking pan with olive oil.
Add peppers, tomatoes and onion. Toss to coat with oil.
Roast in oven at 350°F for 1 hour.
Peel and cube sweet potato.
Boil until soft.
Strain off water.
Purée peppers, tomatoes, onion, garlic, sweet potato, basil and juices from roasted vegetables in food processor.
Add broth.
Bring to a boil, then reduce heat and simmer 30 minutes to allow flavours to blend well.
Serve topped with seasoned croutons, crumbled feta cheese and fresh basil.

Roasted Parsnip Soup

A delicious "creamy" soup -- without the cream! This soup is lactose-free and vegan-friendly.



Ingredients:

• 1 lb. parsnips
  
• 1 firm pear
  
• 1 large potato
  
• 1 yellow onion
  
• 1 garlic
  
• 1 yellow pepper
  
• 2 tablespoons olive oil
  
• 4-5 cups vegetable stock
  
• 1 tsp ground thyme

Directions:

Peel parsnips, pear, potato, onion & garlic.
Core pear.
Seed pepper.
Cut vegetables into large chunks.
Toss vegetables with oil in a large, shallow casserole dish (such as a lasagna pan).

Roast at 400°F for 40 minutes, turning vegetables over in pan after first ten minutes to ensure they are fully coated in oil. Vegetables should be soft and lightly browned when done.
Heat stock in a large pot.
Add roasted vegetables.
Simmer for 15 minutes.
Purée soup in a blender or food processor.
Return to pan.
Add thyme and more liquid if desired.
Simmer for a further 15 minutes to allow flavours to blend.
Ladle into soup bowls and serve warm.

Fried Plantain Platter

A delicious and simple appetizer.
This is a great prelude to my jambalya.

Ingredients:

• 2 green plantains
  
• 1 yellow plantain
  
• 1 yellow onion, thinly sliced
  
• 1 garlic, minced
  
• cayenne pepper
  
• olive oil for frying

Directions:

Slice one green plantain into wafer thin rounds and fry until golden.
Coarsely grate the second green plantain and stir fry with sliced onion until golden.
Cut yellow plantain into 1/2 inch cubes and sprinkle with cayenne pepper. Fry with minced garlic until brown.
Arrange three styles of fried plantain on a serving platter and serve immediately.

Almond, Snow Pea & Sweet Pepper Noodle Salad

Ingredients:

• 8 oz rice stick noodles
  
• 1/4 cup Hoisin sauce
  
• 1 garlic
  
• 1 cup snow peas
  
• 100 g shelled almonds
  
• 1 orange bell pepper
  
• cilantro
  
• olive oil for frying

Directions:

Soak noodles in boiling water for 5-7 minutes.
Strain noodles. Toss with Hoisin sauce.
Mince garlic and stir fry in oil 1-2 minutes.
Slice peas on the diagonal.
Add peas to pan with garlic and stir fry 1-2 minutes.
Add almonds. Continue stir-frying another minute.
Slice pepper thinly & cut slices into thirds.
Add pepper to stir fry. Cook one minute longer.
Toss vegetable/almond mixture with noodles.
Garnish with cilantro.
Serve at room temperature.

Sesame Ginger Chicken Stir Fry

Sesame and ginger compliment one another perfectly in this simple chicken stir fry.



Ingredients:

• 2 lbs fresh or 1 lb dry rice noodles*
  
• 1 garlic, minced
  
• 2 inches ginger root, minced
  
• 1 lb chicken breasts, cut into strips
  
• 2 tablespoons corn starch
  
• 1 bok choy, shredded
  
• 2 tablespoons soya sauce
  
• 2 teaspoons sesame oil
  
• 1/4 cup sweet chili pepper sauce**
  
• cilantro
  
• 3 tablespoons sesame seeds
  
• olive oil for frying
  
• sliced spring onions for garnish

Notes:

* I use fresh udon noodles when I can get them. If not available, a dry rice stick noodle is an acceptable substitute.

** Amount of chili pepper sauce can be adjusted depending on the heat level of your sauce and your personal taste. I use President's Choice "Memories of Thailand" Fiery Chili Pepper Sauce in my dish.

Directions:

If using dry noodles, place them in a large bowl and cover with boiling water. (Fresh noodles do not require pre-soaking.)
Allow noodles to soak 5-7 minutes (or as directed on package for preparing noodles for stir fry).
Drain noodles and set aside.
Heat olive oil in large skillet or wok.
Add garlic and ginger and stir fry 1-2 minutes.
Coat chicken strips in corn starch.
Add chicken to pan and fry until heated through (5-6 minutes).
Add shredded bok choy and continue stir frying, 1-2 minutes until cabbage has wilted.
Add soya, sesame oil, chili pepper sauce, cilantro and 2 tablespoons sesame seeds and mix well.
Stir in noodles and heat through.
Serve immediately, garnished with spring onions and reserved sesame seeds.

Gazpacho

This cold tomato soup is the perfect dish for a hot summer day. Full of flavour and fresh-from-the-garden goodness.



Ingredients:

• 5 large tomatoes
  
• 1 red bell pepper
  
• 1 green bell pepper
  
• 1 red onion
  
• 1 garlic
  
• cilantro
  
• 1/4 cup extra virgin olive oil
  
• 1 tablespoon balsamic vinegar
  
• hot sauce such as Susie's Calypso
  
• 2 cups cold vegetable stock
  
• seasoned croutons for garnish

Directions:

Dice tomatoes, peppers and onion.
Mince garlic and cilantro, reserving some cilantro leaves whole for garnish.
Toss vegetables and minced cilantro together.
Pour oil and vinegar over vegetables and mix well.
Fire it up as desired with hot sauce.
Mix in cold vegetable stock.
Cover and refrigerate 2 hours to allow flavours to blend.
Serve cold, garnished with croutons and whole cilantro leaves.

Seafood Linguine

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.



Ingredients:

• 4 servings whole grain linguine
  
• 1 pound live mussels
  
• 3/4 cup dry white wine
  
• 1 cup shucked scallops
  
• olive oil for frying
  
• 3/4 cup whipping cream
  
• 1/2 cup sun-dried tomato pesto
  
• 1 cup cooked lobster meat, broken into small pieces
  
• 1 cup shrimp
  
• freshly grated Parmesan cheese
  
• freshly ground black pepper

Directions:

Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.

Jambalaya

A little bit of everything adds up to a whole lot of wonderful!



Ingredients:

• 1 garlic
  
• 1 large yellow onion
  
• 1 green bell pepper
  
• 1 red bell pepper
  
• freshly ground black pepper
  
• ground cayenne pepper
  
• ground oregano
  
• 375 g Cajun smoked sausage
  
• 1 lb skinless, boneless chicken breasts
  
• 400 ml clam juice
  
• 1/2 pound shrimp
  
• olive oil for frying

Directions:

Mince garlic.
Cut onion into eighths and separate layers.
Remove stems and seeds from bell peppers and cut into bit-sized chunks.
Toss onion, garlic and bell peppers together in a large bowl.
Season vegetables generously with black pepper, cayenne and oregano.


Fry chicken in olive oil until cooked through. At this point, the chicken should be soft enough to cut easily into small pieces with a plastic spatula.

Remove chicken from heat and set aside.

Slice sausage 1/4 inch thick and fry until browned.

Remove cooked sausage from pan, placing between sheets of paper towel to absorb excess fat.

Stir fry seasoned vegetables in olive oil until onion becomes soft and translucent.


Add cooked chicken & sausage to the pan with the vegetables.
Add clam juice and bring stew to a boil.


Continue cooking Jambalya until most of the liquid has evaporated/been absorbed.
Add shrimp during final 6 minutes of cooking.


Serve over hearty whole-grain rice with a side of Garlic & Hot Pepper Corn Bread.

Garlic & Hot Pepper Corn Bread

Garlic and chili peppers add extra zing to this delicious corn bread.



Ingredients:

• 3/8 cup unsalted butter
  
• 1 garlic, minced
  
• 3 chili peppers, seeded and minced
  
• 2 cups sweet corn kernels
  
• 2 cups stone ground cornmeal
  
• 1 1/4 cups unbleached flour
  
• 3 1/2 teaspoons baking powder
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 2 cups buttermilk
  
• 3 large eggs, beaten
  
• 1/4 cup extra virgin olive oil

Notes:

This bread is best baked in a Dutch oven. A large cast iron skillet with a lid can be used for the same purpose. I have also had success baking this recipe in a terra cotta roasting dish. If none of these options is available to you, try for other thick-walled ovenware with a tight-fitting lid.

Directions:

Preheat oven to 400°F.
Oil Dutch oven & place in oven to preheat.
Fry chilies and garlic in butter.
Combine dry ingredients and sift into a large bowl.
Combine buttermilk, eggs, olive oil, pepper mixture and corn kernels.
Add wet ingredients to dry and mix well.
Allow batter to rest for 15 minutes.
Stir batter again until well blended and pour into prepared pan.
Bake covered for 30 minutes.
Bread is finished when a toothpick inserted in the centre of the loaf comes out clean.
Cool bread in pan on wire rack, with the lid off, for 15 minutes.
Remove bread from pan.

This bread is best served fresh and warm, either straight up or spread with garlic butter. Any leftovers should be allowed to cool to room temperature, then wrapped tightly in plastic wrap. Store at room temperature and consume within 48 hours. Bread can be reheated for a few seconds in the microwave.

Zucchini and Corn Enchiladas

Here's a vegetarian derivative of my popular chicken enchiladas recipe.

Ingredients:

• olive oil for frying and greasing pan
  
• 1 garlic, peeled and diced
  
• 1 large yellow onion, peeled and diced
  
• 1 zucchini
  
• 1 cup sweet corn kernels
  
• 2 cups hot (spicy) tomato-based salsa
  
• 1/2 lb aged cheddar cheese, grated
  
• 10 seven-inch whole wheat tortillas
  
• sour cream (to garnish)
  
• guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add zucchini and corn and stir fry until cooked through.

Add one cup of salsa, mixing well.

Remove filling mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of filling across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the filling.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.

Chicken Enchiladas

Last week my father was craving Mexican food and asked me to take him to Taco Bell.
I told him no. I'd make him Mexican cuisine with real food instead.
This was the result.

Ingredients:

• olive oil for frying and greasing pan
  
• 1 garlic, peeled and diced
  
• 1 large yellow onion, peeled and diced
  
• 1 lb chicken breast, cut into strips
  
• 2 cups hot (spicy) tomato-based salsa
  
• 1/2 lb aged cheddar cheese, grated
  
• 10 seven-inch whole wheat tortillas
  
• sour cream (to garnish)
  
• guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add chicken and stir fry until cooked through.

Continuing to stir fry, use the edge of a spatula to dice chicken strips into small pieces.

Add one cup of salsa, mixing well.

Remove chicken/salsa mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of chicken/salsa mixture across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the chicken/salsa.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.