Persimmon, Prosciutto and Arugula...oh my!

Today I am sharing a recipe that is perfect for entertaining as it is quick, easy and it is great as a make ahead appetizer but also looks impressive and tastes delicious.
In my opinion, that makes it a total win!

I love that this app keeps me out of the kitchen and leaves my guests feeling like it's a special occasion.
It truly can't be easier and while we are still enjoying the end of persimmon season, we might as well use them when we entertain.

Persimmon-Prosciutto Rolls

Preparation time: 10 minutes

Ingredients:

3 ripe persimmons

1 pkg prosciutto

a handful of arugula or mixed greens

Method:

Step One Peel the skin off a persimmon and cut it into slices about a centimeter thick and a few centimeters wide

Step Two Carefully remove a piece of prosciutto from the packaging. Be careful to pull the ham back very slowly as it tears easily

Step Three Cut the prosciutto into two long strips

Step Four Make a “bouquet” of a few pieces of arugula by holding them together at the ends

Step Five Place the lettuce bouquet and the persimmon onto the end of the piece of ham and slowly roll it while holding on to the other fillings. Roll the hall the way you would a piece of sushi or a place mat

Step Six Arrange your rolls on a  platter, keeping the “seam” side down on the plate

A Food Adventure in Mexico!

Recently I had the opportunity to travel to Cabo San Lucas, Mexico! It was a beautiful tropical adventure and my first priority was of course to taste the tropics.
On the beach I got the opportunity and I haven't been able to get this taste of Mexico out of my head!
Even watching this video, makes me want to find a mango and prepare it in this way asap.

It will be super easy for you to make this at home as well!

This is a quick way for you to bring the tropics into your own kitchen. All you need is a little Korean chili (dry spice) and lime. If you ask me there is no better souvenir from a trip than a recipe you can make and taste that will bring the adventures back home with you! Click below to watch the famous fruit vendor from the beach make me my own bowl of tropical heaven. Enjoy! And thanks for joining me on this food adventure.

Butternut Squash Soup...in a blender

So I FINALLY used my Vitamix blender for what I bought it for today and the results were awesome! I made a fresh, homemade RAW hot soup at home in ten minutes. Don't have a fancy blender? 

You can still blend up a quick soup just like this in no time! 

On the weekend, roast up some butternut squash and keep it in the fridge in a sealed container. Then, on a night you are too tired to really cook, peel the skin off half an onion, chop an apple (cored) and put them in a blender with about 1/2 cup of chicken or vegetable broth. Blend it until it liquifies and then add your reserved roasted butternut squash, some fresh or dried rosemary and 2 cups more of the stock of your choice. Blend away before transferring to a pot to heat through and finish with salt and pepper and a little milk or coconut milk(if you're vegan). Dinner will be ready in half the time because you didn't chop your onion or squash and you didn't have to wait for it to cook on the stove.

Serve it with some bread or salad and it's perfect for a cold winter weeknight. 

How to roast your butternut squash:

1) using a few passes of a sharp knife (be careful) slice your squash in half lengthwise

2) using a spoon or a serated knife, remove the seeds from the squash

3)pierce the outer skin of the squash with a fork a few times (both halves)

4) place them flesh facing down on a baking sheet that is lined with parchment paper

5) allow the squash to roast in the oven at 375 degrees for about 20 minutes

6) when they are done the squash flesh will be a bright orange colour

7) allow it to cool a bit and then use a spoon to scoop out the roasted flesh of the butternut squash

8) reserve in a sealed container in the fridge for up to 4 days and use it in a soup or other dishes

Enjoy!

Love is in the air...

Valentine's Day is just around the corner, so of course- love is in the air.
I personally, love this time of year. There's something about white snow, red and pink window displays and chocolate that can put anyone in a good mood. One of my favourite things actually, is to see men both young and old crowding around the flower displays in grocery stores, trying to buy that perfect bouquet for their significant other.

I know some say it's a commercial holiday but to me, there ain't nothing wrong with something that makes you want to write a card, listen to a love song, pick a flower or cook something special for the one you love.

I always like to bake or make something a little extra special for those I love and so today is the perfect day to prep a few things in my kitchen for the day of love.

One of the most delicious and undoubtably symbolic foods at valentines is chocolate. Especially chocolate fondue. It's hard to work with at home if you don't have a fool proof technique. Chocolate can burn easily and the smell is anything but romantic. Many may think if they buy a "proper" fondue kit they will be all set. While it's great to have a nice fondue kit for dinner parties, I for one just don't have the space to store it in my teeny tiny kitchen cupboards.

So, this Valentine's Day I'm sharing with you my quick and easy tips for melting chocolate. I use this to make chocolate covered strawberries but you can also use this as a chocolate dip for pretzels or any other chopped fruit. If you want, you can even set up a fruit platter and have your special someone dip their own fruits with a small skewer or toothpick.

All you need to make this happen are chocolate chips, a medium size bowl, a spoon or small silicon spatula and a saucepan. I'm on a bit of a health kick so I chose to work with dark chocolate chips today. Dark chocolate (look for at least 70% cocoa) has great health benefits as it contains flavonols which are powerful antioxidants. Recent research has shown that a daily dose of dark chocolate can help lower and maintain blood pressure, increases blood flow to the brain and can help control stress. Plus- it tastes good. If, however you are not into dark chocolate you can use milk chocolate (I feel this is a little too sweet) or semi-sweet.

                                    

Fill your saucepan about 1/3 of the way with water and bring it to a simmer (low to medium heat). Place your chocolate chips (I'd use about half of a 250 g package) into the bowl and lower the bowl into the water. This is called a double boiler in the food industry. Using a double boiler is a great way to melt chocolate because it keeps the chocolate itself away from direct heat. Use your spoon or spatula to gently stir your chocolate chips until they melt.

Once your chocolate has melted (it really only takes a few minutes) you can dry off your bowl and add it to your fruit platter. You will want to heat your chocolate immediately before serving so you have ample time to dip away. If your chocolate does harden again, just bring it back to the double boiler and reheat.

If you'd like to make chocolate dipped fruit, use a skewer to dip the fruit into the boil once the chocolate has melted. Place the fruit skewer on a baking sheet lined with parchment paper. Keep dipping until your baking sheet or plate is full (you don't want your chocolate dipped treats to be touching each other) and then move it into the fridge to set. Once your chocolate has hardened, you can transfer your treats to a serving dish or pack them into a container to give as a gift.

"You're Mine"-estrone Soup

I'm not sure about where you live, but where I live- it's freezing this weekend! To beat the cold and stay warm, I'm making a hearty (Valentine pun-intended) minestrone soup for lunch. The perfect way to add a little extra love?

Heart-shaped carrots! (The how-to will be in my next post) The recipe is down below. You can easily make this a vegan soup, but I am so partial to a little grated cheese melting it's way into this hot, soupy deliciousness...I can't give it up! But this is a completely vegetarian dish. Enjoy!

Minestrone Soup 

Preparation time: 15 minutes Total time: 30 minutes

Makes 8 servings

Ingredients:

2 tablespoons extra virgin olive oil

½ of a bunch of spinach washed, chopped

4 cups of vegetable stock or chicken stock

1 can of kidney beans, drained and rinsed

2 celery stalks, chopped

2 carrots, chopped

1 onion, finely diced

2 cloves of garlic, diced

1 green chili pepper, chopped or ½ teaspoon of chili flakes

1 tablespoon of fresh parsely, chopped

2 tablespoons of tomato paste

2 bay leaves, dried or fresh

1 can diced tomatoes

3 cups of water or vegetable stock

½ cups of pasta of your choice, cooked

salt and pepper to taste

Method:

Step One Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrots, garlic and chili and cook for a few minutes until the vegetables have softened

Step Two Then add the tomato paste and stir to allow all the vegetables to be coated. Cook for 3-5 minutes

Step Three Add the beans, chopped tomatoes, salt and pepper and stir gently

Step Four Add the water or vegetable stock and increase the heat to medium-high, allowing the soup to cook for about 10 minutes

Step Five Arrange the Spinach and cooked pasta in bowls and spoon the hot soup over top, allowing the heat from the soup to gently cook the greens. Alternatively, if you plan to eat all of the soup in one sitting, you can add the greens at the very end of the cooking process in order to keep their nutritional content high and their colour a bright green. Garnish with a little chopped parsley and grated cheddar cheese (if desired)

How to "Harvest" a Pomegranate

Pomegranates are one of the most beautiful fruits I've ever seen. So juicy, full of antioxidant power and that unforgettable colour...what's not to like?

I think that's what my parents were thinking when I got one in my stocking at Christmas this year. (My family always has some edible treats in there)

Anyway, I know a lot of people, like me, think the world of this fruit but really can't be bothered with the amount of time it takes to open, peel and essentially, dissect the whole thing. Red juice everywhere and it's really not pretty.

Good news is I've figured out a great way to get the beautiful ruby seeds out of a pomegranate in what feels to me like record time, meaning more of your salads and entrees can be decorated with the pretty little jewels.

So what do you do?

Make a shallow cut into the stem of a pomegranate and then make another that intersects the first cut. Your cuts should make the shape of an "x".

Using your hands break open the shell of the pomegranate gently. It should open where you made the cuts.

Place the fruit, cut side down into one of your hands and hold it over a bowl.

Then using the flat blade of your knife, gently tap the back of the pomegranate. The kernels should just pop out of place. You can continue doing this with each of the "leaves" of the fruit that you cut open and then pick out any of the white membrane that might have fallen in (this should be minimal using this technique).

Hope this helps and that you will enjoy deseeding your pomegranates much more going forward. For me, learning this technique has actually helped me eat more of this delicious seasonal fruit every year since it's no longer a pain to get at those gorgeous seeds.

How do you use your pomegranate seeds? Let me know in the comments below :)

Tis the Season...So Eat With It!

Now that winter is here, it means the weather's changing and different fruits and vegetables are in abundance. While we will all always have our favourites, it is so important to eat seasonal fruits and vegetables whenever possible and here's why:

Seasonal produce that grows locally is inexpensive to buy. When a fruit is in season, it is widely available. When it's available locally and on every other corner, the shops can source it easily and quickly and therefore can keep up with the demand. In fact, they often have more of one particular fruit than they need and since every store has that same access to it, they lower their prices.

Seasonal produce tastes delicious. When you eat a fruit or vegetable when it was meant to be eaten and close to where it was grown, it ripens naturally on the tree or bush instead of on the back of a truck. That means it stays where nature intended it to for a longer period of time and is allowed to reach it's full taste potential. 

Seasonal fruits and veggies are also so festive! At this time of year, the sweet treats are abundant but nothing will fulfill my craving for something sweet and juicy like a persimmon or some jewel-like pomegranate seeds. 

While taste, price and accessibility is so important, the most important thing to me is the nutritional value. It's as if nature had intended us to eat what we are meant to at the right time...which is to say, at the time when we need it most. For example, pomegranates have tons of antioxidants and clementines and tangerines are filled with vitamin c. It seems to be more than a coincidence that these become naturally available during the peak of cold and flu season. Similarly, in the summer, we have access to cooling fruits like watermelon and cherries. 

So what fruits and vegetables are in season now? When you hit the grocery store or market, keep your eye out for fun winter favourites that add a festive touch to your plates and table. Some of my winter favourites are brussel sprouts, collard greens, sweet potatoes, kale, kiwi, mandarins, tangerines, persimmons, pomegranate, pears, red currants, leeks and turnips. Also don't forget to pick up some chesnuts and walnuts, perfect to keep you warm from the inside out during the cold winter months.

Stay tuned for more recipe posts using seasonal ingredients. I'd love to hear what your favourite seasonal fruits and vegetables are at this time of year. Share them in the comments! 

For me, persimmon wins hands down. What's your favourite?

Compound Butter

It's the most wonderful time of the year and a lot of us are busy with holiday parties, work events and even casual get-togethers. While it's quick and easy to grab a bottle of wine to take over to a friend's house, I sometimes find myself inspired to give them something a little more personal.

I always appreciate little thoughtful gestures from friends and a homemade hostess gift is one of the ways I love to have my friends feel all warm and fuzzy too.

This recipe for compound butter is so quick and easy and it's a great addition to any holiday table as well. I like to use it as a finishing touch on roasted potatoes, boiled vegetables or with freshly baked bread. Make it for yourself, make it for others...either way it's a crowd pleaser and an easy and delicious way to take your dinner to the next level.

Rosemary Compound Butter

Preparation time: 10 minutes Total time: 20 minutes

Ingredients:

½ cup salted butter

3 tablespoons of fresh rosemary, removed from the stem and chopped

Method:

Step One Leave the butter at room temperature to soften about 30 minutes to an hour

Step Two Mix the butter and rosemary in a bowl, combining with a spatula

Step Three  Spoon the mixture on to a sheet of parchment paper and roll it into a log shape

Step Four Tie the ends off with string or twist off the ends

Lemon and Shallot Compound Butter

Preparation time: 10 minutes Total time: 20 minutes

Ingredients:

½ cup salted butter

2 tablespoons of fresh lemon zest

1 small shallot, finely diced

 

Method:

Step One Leave the butter at room temperature to soften for about 30 minutes to an hour

Step Two Mix the butter, lemon and shallots in a bowl, combining with a spatula

Step Three Spoon the mixture on to a sheet of parchment paper and roll it into a log shape

Step Four Tie the ends off with string or twist off the ends

Hearty Vegetarian Chili

The weather outside has been crazy these last few days. Welcome to November in Toronto. It's pink skies one minute and hurricane winds the next. When the air gets chilly I love cozying up to a nice comforting bowl of something piping hot.

Last night I opted to make one of my favourite comfort foods- chili! As a conscious flexitarian, I try to make vegetarian meals whenever possible. As such, I decided to cut the meat on this one but go full flavour. The result is this foolproof hearty chili that has just the right amount of heat, and is full of delicious vegetables and beans.

This one pot dish saves you on time, clean-up, doubles as lunch the next day AND the carnivores in your family will be so satisfied, they won't even notice that something was missing.

Hope you all enjoy this recipe as much as I do!

Hearty Vegetarian Chili

Preparation time: 15 minutes Total time: 35 minutes

Ingredients:

1 540 mL can of chickpeas, rinsed and drained

1 540 mL can of kidney beans, rinsed and drained

1/2 398 mL can of refried beans

1 can of corn kernals or 1 cup of frozen corn kernals

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 celery stalks, chopped

2 medium carrots, chopped

1 medium onion, chopped

2-3 cloves of garlic, minced

1 green chili, minced (optional)

1 cup of vegetable or chicken stock

1 540 mL can of diced tomatoes or 3 fresh tomatoes, chopped

½ cup of tomato paste or tomato sauce

1-2 tablespoons of olive oil

½ teaspoon of chili flakes

2 tablespoons of chili seasoning (I use Old El Paso)

1/2 teaspoon of ground cumin powder

salt to taste

2 green onions, chopped

2 tablespoons of fresh cilantro leaves, chopped

grated habanero or cheddar cheese to garnish

Method:

Step One Heat the olive oil in a large pot or dutch oven on medium heat and add the onion, garlic and green chili, stirring intermittently to keep the vegetables from sticking

Step Two Add the hard root vegetables (carrots, celery) and allow to partially cook (about 5 minutes) before adding the bell peppers

Step Three Continue to stir the pot and add the chili seasoning, chili flakes, ground cumin powder and salt, stir the ingredients to evenly distribute the seasoning

Step Four Add the kidney beans, chickpeas, chopped tomatoes, corn and stir, allowing these vegetables to heat through

Step Five Add the tomato sauce and stir to incorporate it into the vegetables

Step Six Add the vegetable or chicken stock and the refried beans to give the chili a thicker consistency

Step Seven Allow the chili to simmer on low heat for about 10-12 minutes

Step Eight Portion into bowls and garnish with grated cheese, green onions, cilantro and or plain greek yogurt

I served this vegetarian chili with focaccia dippers- sliced rosemary focaccia lengthwise and toasted the pieces on a baking sheet in the oven at 200 degrees for about 10 minutes.

How do you serve chili at home? Let me know what you pair with this one pot meal in the comments below!

Bon Appetite!

The Slow Food Movement

This summer, I had a wonderful time exploring various markets and restaurants in different regions of Italy. Throughout my travels, the one thing that was painstakingly clear was that Italians savour the moment. They savour the moment, the process, the experience - the everything.

It offers a stark contrast to the fast paced life in North America...in a good way. Part of the charm of European anything is the fact that people take their time, they enjoy life, they live to the fullest and as a result...there's less stress and people are happier- you can see it on their faces.

I think part of this is definitely the values of the people and it stems from the culture. Spend time with your family and those you love. When you are with them, be truly with them. When you have coffee or gelato, enjoy each bite. Savour it. Take your time. Go slow. Tired? Close down your restaurant and go take a nap for a few hours. Sounds pretty amazing.

The Italians are used to this slow-paced way of life. It is, in fact, the ONLY way of life and what a beautiful way it is to live.

In North America, we are struggling to fit more into our days, to squeeze in more time, to do one more task, to get one more thing accomplished. "Get off your phone", we say, "and enjoy the moment."

I'm fairly certain that phrase would never need to be said in Italy, where people hardly look at their phones because they are too busy enjoying wine and a fresh lobster at lunch before taking a 2 hour long beach break.

This...is life and of course it also translates into the way they eat.

Italy's slow food movement is unlike any others I have ever seen. In that, it's not really a movement at all. It's the way it has always been. It's what they know and let me tell you- it's amazing.

What's a slow food movement? It's the idea that food grows in the ground, takes it's time, needs love and care and ripens slowly. And when food is allowed to do all these things, it tastes divine. It means that the food you eat is grown locally and ethically without the over use of pesticides and growth hormones. It means that the food on your table was grown less than a few kilometers from where you live and it means the final garnish on your plate was probably picked from the plant moments before you ate the first bite. It also means the eggs in your omlette were probably collected that morning from the chickens that your family is raising in a henhouse in your yard. 

All over Italy you see tiny backyard gardens and little farms overflowing with amazing organic, seasonal vegetables and fruit. The streets are lined with orange trees the way Toronto's are lined with maples. Even the grassy lots beside the train tracks and stations are cultivated gardens, growing beautiful peppers, lettuce and red cherry tomatoes.

I absolutely loved exploring the vegetable patches, trying to figure out what type of squash or tomato was growing in the little patches. The markets that lined the street in Sorrento and Positano were truly remarkable and I will probably never forget the bright colours of the freshest vegetables, the sweetest fruit and the giant lemons that decorated rustic tables at every store front.

By now I'm sure you're wondering how we can incorporate some of that slow-living at home. For me, being immersed in the Italian culture really made me realize how important it is to be mindful of your surroundings and how much time you spend a day thinking of something else while you are really doing something totally different. A huge challenge, but probably something we can all benefit from thinking more about.

In terms of food?  Check out your local markets. You'd be surprised how much of that family feeling is still lingering in metropolitan cities. You just have to go to the right place. Find out if there are farmer's markets, small butcher shops, fish markets or mom and pop grocery stores around you. Sometimes the experience of shopping at one of these places alone is all the zen and calm you need in a day. I simply love taking my time and walking slowly around a beautiful grocery store. It's amazing what you can learn and find just by observing. Besides, just imagine: actual speaking to the person who cultivated the fruit and picked it just the day before it arrived at the market. Or talking to the person who knows exactly where the fish he sells were caught and when they came in.

 It is a truly great thing to know where your food is coming from and how it got to you. Aside from that, there is some delicious locally grown produce available around us. The key is to know what is in season and when. This will cut your grocery bills as well as ensure you are eating the best tasting foods available.

Use fresh herbs whenever possible and even grow your own herbs and vegetables. There is nothing more satisfying or delicious than garnishing your plate with basil leaves that were torn just seconds before or chopping tomatoes you just picked from your own garden... especially since it reminds us that more than being busy, more than getting things done, more than any of that, life is really about the little, beautiful things that make us smile, appreciate, reflect and slow down.