I love to top a flavourful and spicy piece of grilled salmon with the perfect fruit salsa. It is a delicious and fresh contrast in flavours. Serve it on a need of your favourite basmati rice and voila, a feast for the eyes and the taste buds! Enjoy (we did last night, yum)
Chili Lime Salmon with Watermelon/Blueberry Salsa
Made it up last night, honest.
One salmon fillet per person.
Rub olive oil on each piece, all sides
Generously sprinkle with VE Chili Lime Sansel on all sides of fish pieces.
Let sit for a half hour in the fridge while you mix up the salsa.
Fire up the grill to medium/high heat.
Watermelon/Blueberry Salsa:
2 cups diced seedless watermelon
1/2 cup fresh whole blueberries
1 chopped green onion
1/4 cup chopped cilantro or flat leaf parsley (Italian parsley)
1 tablespoon VE Fruit Salsa Mix
Salt & Pepper to taste
Toss together in a small bowl and refrigerate to allow flavours to intermingle and have a good time :)
Reduce grill heat to medium and grill salmon for about 4-5 minutes per side. Don't over cook salmon, just cook until the inside changes colour but it still glossy.
Serve over steamed basmati rice and a generous scoop of your prepared salsa on top.
Pour yourself a lovely chilled glass of white zinfandel (its all about colour on my table) and dig in!
For substitutions to the Epicure blends suggested in this recipe, contact me!
Tuesday, July 28, 2009
Tuesday, June 23, 2009
Layered Mexican Fiesta in Your Mouth!
Yes sir-ree...it is a FIESTA in your mouth...so much so that I didn't take a picture quick enough on Sunday. They ate it all too quick!
1 cup fat free sour cream
1 cup low fat soft cream cheese
1 Tblsp Epicure's Poco Picante Salsa Mix or substitute a low-sodium Taco Seasoning Mix, adding more or less to taste.
Mix the three together and spread on the bottom of a plate. You want to make a layer about 1/2" thick. At this point you can set it in the refrigerator until just before serving. About half an hour before serving you create the following layers.
On top of the cream cheese mixture, sprinkle one cup of shredded lettuce (iceberg works best, nice and crunchy).
Next layer, sprinkle a half cup of shredded cheese -- cheddar or monterey jack or both!
Next layer, one seeded and chopped tomato.
Sprinkle with sliced green onions, sliced olives, and chopped pickled jalapenos if you dare. Be creative...add your favourite toppings. How about some chopped cooked shrimp? Maybe some colourful bell peppers?
In the end, when all the creative juices have run dry and you are pretty much drooling, garnish with some fresh chopped cilantro or parsley.
OLE! A FIESTA for your mouth. For real!
Serve it with tortilla chips (multigrain baked ones if you want to feel less guilty but whatever) and an ice cold cerveza (beer) on the side.
I guarantee it won't last long.
1 cup fat free sour cream
1 cup low fat soft cream cheese
1 Tblsp Epicure's Poco Picante Salsa Mix or substitute a low-sodium Taco Seasoning Mix, adding more or less to taste.
Mix the three together and spread on the bottom of a plate. You want to make a layer about 1/2" thick. At this point you can set it in the refrigerator until just before serving. About half an hour before serving you create the following layers.
On top of the cream cheese mixture, sprinkle one cup of shredded lettuce (iceberg works best, nice and crunchy).
Next layer, sprinkle a half cup of shredded cheese -- cheddar or monterey jack or both!
Next layer, one seeded and chopped tomato.
Sprinkle with sliced green onions, sliced olives, and chopped pickled jalapenos if you dare. Be creative...add your favourite toppings. How about some chopped cooked shrimp? Maybe some colourful bell peppers?
In the end, when all the creative juices have run dry and you are pretty much drooling, garnish with some fresh chopped cilantro or parsley.
OLE! A FIESTA for your mouth. For real!
Serve it with tortilla chips (multigrain baked ones if you want to feel less guilty but whatever) and an ice cold cerveza (beer) on the side.
I guarantee it won't last long.
Friday, June 5, 2009
Eggplant Parmagiana Rustico
Easy-peasey, fancy-dancy...delish :)
Serves 4-5
One large eggplant, washed and cut in 1/2” round slices
Salt each slice lightly and place them all in a zip-lock bag with flour to coat. Let sit for about an hour (or more) checking at half hour to make sure all prices are completely coated with flour. This is to eliminate excess moisture in eggplant.
In one shallow bowl:
3 eggs
1/4 cup milk
Salt & pepper
Whisk until well combined and set aside.
In another shallow bowl:
1 cup dry bread crumbs
1 cup soft bread crumbs
1/4 cup parmigiano cheese grated
1 Tbsp VE Bruschetta Herbs (mixture of Italian seasonings)
Salt & pepper
Toss together until well combined.
After eggplant has been sitting in flour for about an hour, remove one slice at a time, shaking off excess flour. Dip each piece into egg mixture and then into breadcrumb mixture, coating all sides very well. Set each piece onto a wax paper lined plate until all pieces have been coated. Use wax paper between each layer to keep them from sticking to each other.
Heat about 1/4” of olive oil in a large flat frying pan. Test the heat by dropping a bit of the bread coating into the oil. It should sizzle right away. Keep heat at medium to medium-high and cook each piece of coated eggplant until golden brown on each side. Do not over crowd the pieces in the pan, instead cook in several batches. Place cooked eggplant on paper towel lined plate until ready to serve.
To serve, place eggplant pieces on a serving plate only slightly overlapping each other. Top with your own homemade tomato sauce (which I always have in the freezer) or VE Rustico Sauce Mix (prepared as per instructions on jar). It is quick and easy to make! Just cover each piece with a little bit so they don’t get soggy and serve the extra sauce on the side for those who want more. Sprinkle some fresh parmigiano cheese grated on top and voila!! Dinner will be a hit...even with the kids. Yummy!!
Serves 4-5
One large eggplant, washed and cut in 1/2” round slices
Salt each slice lightly and place them all in a zip-lock bag with flour to coat. Let sit for about an hour (or more) checking at half hour to make sure all prices are completely coated with flour. This is to eliminate excess moisture in eggplant.
In one shallow bowl:
3 eggs
1/4 cup milk
Salt & pepper
Whisk until well combined and set aside.
In another shallow bowl:
1 cup dry bread crumbs
1 cup soft bread crumbs
1/4 cup parmigiano cheese grated
1 Tbsp VE Bruschetta Herbs (mixture of Italian seasonings)
Salt & pepper
Toss together until well combined.
After eggplant has been sitting in flour for about an hour, remove one slice at a time, shaking off excess flour. Dip each piece into egg mixture and then into breadcrumb mixture, coating all sides very well. Set each piece onto a wax paper lined plate until all pieces have been coated. Use wax paper between each layer to keep them from sticking to each other.
Heat about 1/4” of olive oil in a large flat frying pan. Test the heat by dropping a bit of the bread coating into the oil. It should sizzle right away. Keep heat at medium to medium-high and cook each piece of coated eggplant until golden brown on each side. Do not over crowd the pieces in the pan, instead cook in several batches. Place cooked eggplant on paper towel lined plate until ready to serve.
To serve, place eggplant pieces on a serving plate only slightly overlapping each other. Top with your own homemade tomato sauce (which I always have in the freezer) or VE Rustico Sauce Mix (prepared as per instructions on jar). It is quick and easy to make! Just cover each piece with a little bit so they don’t get soggy and serve the extra sauce on the side for those who want more. Sprinkle some fresh parmigiano cheese grated on top and voila!! Dinner will be a hit...even with the kids. Yummy!!
Lean Mean & Hearty Taco Soup (oh and SPICY too)
Another super easy weeknight dinner using Epicure's products. Can you tell I kinda like having them handy??
Servings: 5 to 6
Ingredients:
2 tsp (10 ml) olive oil
1-1/2 lb (750 g) ground turkey
1 cup (250 ml) chopped red onion
1 tsp (5 ml) VE Minced Garlic
1 tsp (5 ml) VE Red Bell Pepper
1 tbsp VE Chili Seasoning
2 tsp (5 mL) VE Taco Seasoning
2 tbsp VE Caliente Salsa (spicy) or VE Poco Picante Salsa mix (less spicy)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed, or any beans...I used white kidney beans today.
2 cups (500 ml) VE Rustico Sauce Mix (prepared as per instructions on jar)
1 cup (250 ml) frozen corn kernels
2 cups (500 ml) prepared VE Beef Bouillon
Salt and Pepper to taste
Fresh cilantro or parsley, chopped
Optional Toppings:
Low-fat sour cream
Low-fat cheddar cheese, shredded
Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic. Add next four seasonings. Cook for five minutes.
Stir in tomatoes, beans, tomato sauce, corn, and bouillon. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and add salt & pepper to taste. Add fresh cilantro and/or parsley just before serving. Spoon into bowls and top as desired.
Servings: 5 to 6
Ingredients:
2 tsp (10 ml) olive oil
1-1/2 lb (750 g) ground turkey
1 cup (250 ml) chopped red onion
1 tsp (5 ml) VE Minced Garlic
1 tsp (5 ml) VE Red Bell Pepper
1 tbsp VE Chili Seasoning
2 tsp (5 mL) VE Taco Seasoning
2 tbsp VE Caliente Salsa (spicy) or VE Poco Picante Salsa mix (less spicy)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed, or any beans...I used white kidney beans today.
2 cups (500 ml) VE Rustico Sauce Mix (prepared as per instructions on jar)
1 cup (250 ml) frozen corn kernels
2 cups (500 ml) prepared VE Beef Bouillon
Salt and Pepper to taste
Fresh cilantro or parsley, chopped
Optional Toppings:
Low-fat sour cream
Low-fat cheddar cheese, shredded
Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic. Add next four seasonings. Cook for five minutes.
Stir in tomatoes, beans, tomato sauce, corn, and bouillon. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and add salt & pepper to taste. Add fresh cilantro and/or parsley just before serving. Spoon into bowls and top as desired.
Monday, April 27, 2009
Pork Roast Set 'n' Forget
Here's what is cooking up in my slow cooker today:
Slow Cookin' Easy Livin' Pork Roast (yeah, I just made up the name right now)
4-5 lb boneless pork roast
Sprinkle liberally with VE Beef & Steak Rub
Dried Rosemary
Dried Sage
Wrap in plastic wrap and let it sit in the refrigerator overnight.
In the morning:
Unwrap the pork roast and sear it all side in a frying pan drizzled with olive oil (med-high heat). Once nice and golden, place it in your slow cooker.
Add:
1 large onion chopped
2 celery ribs sliced
1 large carrot sliced
1 large tomato quartered
2 whole cloves of garlic
1 1/2 tsp dried oregano
2 cups water
2 tsp VE Beef Bouillon
1-2 dried bay leaves
1/4 cup your favourite BBQ sauce
Pour it all on top of the pork roast...then Set 'n' Forget. Cook on high for 4-6 hours or on low for 6-8.
If you are around for the last hour, take the roast out and add:
2 tbsp cornstarch
1/4 cup water
Turn the slow cooler ot high to thicken. Alternatively, pour the juices into a saucepan, add the water and cornstarch and boil to thicken.
It smells so good in here right now...
Slow Cookin' Easy Livin' Pork Roast (yeah, I just made up the name right now)
4-5 lb boneless pork roast
Sprinkle liberally with VE Beef & Steak Rub
Dried Rosemary
Dried Sage
Wrap in plastic wrap and let it sit in the refrigerator overnight.
In the morning:
Unwrap the pork roast and sear it all side in a frying pan drizzled with olive oil (med-high heat). Once nice and golden, place it in your slow cooker.
Add:
1 large onion chopped
2 celery ribs sliced
1 large carrot sliced
1 large tomato quartered
2 whole cloves of garlic
1 1/2 tsp dried oregano
2 cups water
2 tsp VE Beef Bouillon
1-2 dried bay leaves
1/4 cup your favourite BBQ sauce
Pour it all on top of the pork roast...then Set 'n' Forget. Cook on high for 4-6 hours or on low for 6-8.
If you are around for the last hour, take the roast out and add:
2 tbsp cornstarch
1/4 cup water
Turn the slow cooler ot high to thicken. Alternatively, pour the juices into a saucepan, add the water and cornstarch and boil to thicken.
It smells so good in here right now...
Sunday, April 26, 2009
Yummy Apple Pie with a Tangy Twist
I love to find recipes that are quick and easy and require very little clean up ;)
Here is my favourite apple pie...and the only recipe I have used for years:
Martha Stewart's Pate Brisee
Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar (optional)
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. I usually just put them in the freezer while I prepare the filling.
The filling is my own recipe:
5-7 McIntosh apples, peeled, cored and sliced thinly. This really depends on the size of the pie plate and the apples. My plate is a bit smaller (8") and my apples were about the size of my fist.
Slice them into a bowl that has the juice of half a lemon tossing to coat the slices -- I use my all-time fav reamer for this!
Add 6 TB brown sugar, I love using demerera sugar for a nice carmel flavour
1/2 tsp freshly grated nutmeg -- I brought some back from one of my trips to the Caribbean but you can easily substitute with the ground nutmeg that you find at your local grocery store
2 TB flour
Grated lemon rind from half a lemon.
Stir it up and set aside while you prep the pastry.
Take the pastry out and use a rolling pin to flatten and shape to a large circle to fit your pie plate.
Drape it over the plate ensuring you have a good two inches of overlap on the sides.
Pour the apple filling in (it will be quite full).
Repeat with other circle of pastry and put it on top of the apples.
Trim and seal as you prefer.
Brush the top with an egg beaten with 2-3 tsp of water and sprinkle generously with granulated sugar. Cut some vents into the top pastry. Make it pretty :)
Bake for 45-50 minutes. One half hour at 400 deg and then turning it down to 350 deg. I like to start it on the middle rack and then move it to the lower rack when I lower the temperature to 350. This ensure that the bottom crust also browns nicely and cooks evenly.
Let it cool on a rack before serving.
Yummy!
(Image courtesy of me and my kitchen!)
Saturday, April 4, 2009
Cheesy Potato & Cauliflower Soup
Serves 6
4 cups VE Chicken Boullion, prepared
2 cups water
2 medium potatoes, peeled and diced
1/2 red onion, diced
1/2 large cauliflower, chopped
1 tsp VE Minced Garlic
2 tsp VE Bruschetta Herbs
Put into large VE Multipot and bring to a boil. Simmer until vegetables are tender about 15 minutes. Using hand blender, process in the pot until consistency you would like. I prefer to have a bit of texture to mine.
To this add:
1 cup milk
2 tbsp whole wheat flour
Process again for a couple of seconds to make sure the flour is mixed it and not lumpy.
Then add:
1-2 cups of low fat sharp cheddar, grated
2 Tbsp VE Cheese, Chive, & Bacon Dip Mix
VE Salt , to taste
VE Black Pepper , to taste
Simmer for 10 more minutes and enjoy! Smells good...
4 cups VE Chicken Boullion, prepared
2 cups water
2 medium potatoes, peeled and diced
1/2 red onion, diced
1/2 large cauliflower, chopped
1 tsp VE Minced Garlic
2 tsp VE Bruschetta Herbs
Put into large VE Multipot and bring to a boil. Simmer until vegetables are tender about 15 minutes. Using hand blender, process in the pot until consistency you would like. I prefer to have a bit of texture to mine.
To this add:
1 cup milk
2 tbsp whole wheat flour
Process again for a couple of seconds to make sure the flour is mixed it and not lumpy.
Then add:
1-2 cups of low fat sharp cheddar, grated
2 Tbsp VE Cheese, Chive, & Bacon Dip Mix
VE Salt , to taste
VE Black Pepper , to taste
Simmer for 10 more minutes and enjoy! Smells good...
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