simple caesar dressing

a light

I used to make caesar dressing the "right" way...you know, egg yolk to emulsify, anchovy paste for saltiness...etc.  But a few months ago when I was still pregnant I couldn't eat raw eggs so I played around with this recipe and found that this version is just as good, requires less ingredients and easy to make (I'm not a fan of heavy creamy caesar dressing, as I think it weighs down the lettuce...so this recipe may seem more like a vinaigrette).  It's vegetarian friendly as well:)

what you need:

• 1 lemon, finely grated zest and juice
• Parmesan (a wedge best), 3 tbsp finely grated and some shavings for garnish
• 1 tbsp Worcestershire sauce
• 1 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper
• 1 tbsp dijon mustard

what to do:

1. In a mason jar, combine all ingredients and then shake well.  Taste - adjust pepper, salt, and either oil or vinegar if required (I tend to make my dressings more tangy, so if you find it too sour/acidic, add a little more oil).  Toss with romaine lettuce, bacon, and croutons for a classic caesar salad, then top with shaved Parmesan and a slice of lemon.  Enjoy!  

cream of mushroom soup

a light version of this comforting classic

With the weather cooling down lately I've been craving soups, and one of my favourites has always been cream of mushroom.  I must admit when we were stove-less for the last month I actually bought the canned version, added milk and used the microwave to warm it up.  This version is light but still warms you right up.

what you need:
*serves 4-6

• 4 portabello mushrooms (you can use any mushrooms really, these were just what I had on hand)
• 6-8 large white button mushrooms
• 500 ml chicken stock (vegetarian? use veggie stock)
• 1 cup milk (1% or 2%)
• 2 tbsp unsalted butter
• 1 tbsp canola oil
• 3 shallots
• 2 cloves garlic
• 2 tbsp cornstarch
• salt and pepper
• parsley for garnish

what to do:

1. Brush off any dirt from mushrooms and then chop finely.  
2. Finely chop garlic and shallots.
3. In a pot on medium heat, saute shallots in butter and oil.  Once they are slightly softened/becoming translucent, add the mushrooms.  Stir until mushrooms are softened and lightly browned.  Add a pinch of salt and some freshly ground pepper.
4. Add the stock, then milk, stir to combine and put the lid on.  After the soup boils, bring down to low and simmer for 15 minutes.
5. Mix cornstarch with cold water (about 1/2 cup), then stir this slowly into the soup to thicken it.
6. Serve warm garnished with a few parsley leaves.  Enjoy!

steamed salmon

simple salmon dinner

We have been living without a stove for more than a month now and it's been quite challenging to make meals outside of BBQ and salads!  I have been deprived of baking and cooking but somehow we managed to eat well.  Fortunately I have a steamer (which I'll admit, I rarely used until recently) - and it has proven to be quite handy and actually produces some tasty and healthy food.  This is probably the easiest salmon dinner but surprisingly good.

what you need:

• 2 salmon fillets (skin off, steamed skin doesn't taste that great)
• 1 lemon
• 1 handful of fresh dill
• salt and pepper
• tzatziki 

what to do:

1. Thinly slice half of the lemon into discs, then squeeze the juice of the other half into the steamer dish.  Wash the dill and pat dry.
2. Place one layer of lemon slices intermixed with the dill in the dish.
3. Pat dry salmon fillets and sprinkle both sides with salt and pepper.  Nestle on top of the lemon/dill, then place the rest of the lemon slices and dill on top.    
4. Set the steamer for 25 minutes (you may need longer if your salmon is quite thick).
5. Serve with a side of tzatziki, pita bread and salad.  Enjoy!

tzatziki

Homemade tzatziki is easy to make and very healthy!  It can be used as a dip, in a pita/sandwich, on top of grilled veggies, meats, fish, whatever!

what you need:

• 250 g greek yogurt (I use 0% PC brand)
• 1 lemon, juice and zest
• 1 small garlic clove, grated finely
• 1 tbsp fresh dill, chopped finely
• 1/3 cucumber
• salt and pepper

what to do:

1. Grate cucumber, sprinkle with 1 tsp of salt and allow to sit in a sieve for 15 minutes to remove excess liquid.
2. Mix other ingredients together, add pepper as desired (you probably don't need salt since the cucumber is salted).
3. Squeeze shredded cucumber to get rid of most of the liquid, then add to the tzatziki.  You can serve immediately, but allowing the tzatziki to sit in the fridge for a few hours will make it more flavourful.  Enjoy!

chocolate chunk pretzel cookies

cookies with a salty twist

We were having a few friends over for beers on the deck and didn't have any snacks to put out so I thought I better bake something...but somehow chocolate chip cookies didn't quite fit with beer.  I scrounged around and realized I had some pretzels in the cupboard...but not quite enough to put out (you know, all the broken ones on the bottom!) - then it dawned on me - add them to the cookies.  Thus was born the chocolate chunk pretzel cookie.

what you need:

• 2 cups whole wheat flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 ounces semi sweet chocolate
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tbsp golden corn syrup
• 1/2 cup + 2 tbsp unsalted butter, room temperature
• 1 1/2 cup or so crushed pretzels

what to do:

1. Preheat oven to 375 F.  
2. Combine dry ingredients (except sugars) in a bowl, stirring with a wooden spoon to mix well.
3. In a large bowl, mix sugars and butter with a wooden spoon until smooth.  Add the eggs, vanilla, corn syrup and mix well.
4. Roughly chop chocolate into large chunks.  
5. Add dry ingredients to butter & sugar mixture, mix until batter is smooth.  Add pretzel and chocolate chunks.  
6. Drop round dollops of batter onto cookie sheet and bake for about 10 minutes, until golden brown.  
7. Remove from pan and allow to cool on wire rack.  Enjoy!

grilled summer salad

This hearty salad is great on it's own for a satisfying lunch, or serve it alongside BBQ fare.  This salad travels well as long as you keep the dressing, greens and cooked veggies separately -  it is easily assembled on location.  I brought it to my friend Karolina's birthday party over the weekend (4 hour drive!) and it was enjoyed with burgers and sausages...yum to summer veggies!  For the party I used spring mix and green beans - in the photo above I used asparagus and spinach...you really can use whatever you have on hand.  Instead of grilling you can also place veggies on a lined cookie sheet and roast in the oven until tender.

what you need:

• 4 beets
• 1 large sweet potato
• 1 bunch of asparagus (or equivalent amount of green beans)
• 1 large bag of baby spinach (or spring mix)
• salt and pepper
• 1 tbsp maple syrup
• olive oil

dressing:

• 2 tsp freshly grated ginger (frozen ginger grates easier)
• 3 tbsp extra virgin olive oil
• 3 tbsp white wine vinegar
• 1 lemon's zest and juice
• 1 tbsp honey

what to do:

1. In a pot of water, bring beets (washed but unpeeled) to a boil and allow to cook for at least 30-45 minutes (depending on how large your beets are), or until you can stick a fork into the beets.  Allow beets to cool, then peel them and cut into bite size cubes (red beet juice stains so don't wear your nice clothes!).  Set aside.
2. Preheat oven (400 F) or your BBQ grill.  Cut up sweet potato (no need to peel) into bite size cubes.  Toss with 1 tbsp olive oil and some salt and pepper in a bowl.  Spread onto a cookie sheet lined with parchment paper or aluminum foil and bake in the oven for 15 minutes, or use a iron veggie basket to grill them.
3. Trim asparagus and also toss them with olive oil, salt and pepper.  Cut into 1" pieces.  They will take a little less time in the oven or grill so add them to the heat once sweet potatoes have had 10-15 minutes in the heat.
4. Meanwhile, combine dressing ingredients in a jar or tupperware and shake well.  
5. Once sweet potatoes are tender and have some golden brown colour, remove and toss gently in a bowl with the maple syrup.  Return to oven for another 8 minutes.
6. Once veggies are done (tender with slight grill marks or colour from roasting) - allow to cool to room temperature.  You can store the beats, sweet potato and asparagus in a container in a fridge until ready to serve.  
7. In a large salad bowl, toss together spinach, grilled veggies, and beets with the dressing.  Taste and season with more salt and pepper if desired.  Enjoy!

lentil cakes

deliciously vegetarian

I always thought falafels were intimidating to make but they actually are really easy as long as you have a food processor!  I didn't have chick peas at home but I used red lentils instead and they turned out well.  These hold up really well so they could be made into small bite size appetizers with tzatziki, alongside a salad, in a wrap or sandwich.  They are an awesome snack the next day.

what you need:

• 1 1/2 cup red lentils (rinsed and soaked 4 hrs in water)
• 1 small carrot
• 1/4 red onion
• 1 egg
• 1 slice whole wheat bread 
• 3 tbsp milk or soy milk
• about 1/2 cup bread crumbs
• 1 handful cilantro
• 2 cloves garlic
• 1 1/2 tsp cumin
• 1 tsp oregano
• 1/2 tsp red chili flakes
• pinch each salt and pepper
• canola oil 

what to do:

1. Get your food processor ready.
2. Drain lentils.  Soak bread in milk.  Roughly chop carrot, onion, cilantro, and garlic.  Add chopped ingredients to food processor and pulse until very finely chopped, almost a puree but still with a little texture.  Add egg, bread, and spices, then pulse to mix well.
3. Transfer into a bowl and assess how wet the mixture is.  If it appears too wet, add bread crumbs a little at a time and stir well, until the consistency of the lentil mixture keeps together (you don't want it runny).
4. Heat a non-stick pan on medium with a thin amount of canola oil to coat the pan (about 2 tbsp).  Drop heaping spoonfuls of the mixture and press gently for an even cake, fry until golden brown then flip, about 2-3 minutes each side.  You can keep them warm in a 200 F oven while you cook the rest.
5. Serve with tzatziki or any other sauce you like.  Enjoy!

lentil cakes with greens and tzatziki

lentil cakes in a whole wheat wrap with spring mix, tomatoes,
cilantro, thinly sliced red onion, and homemade tzatziki

ryan approves:)