Spicy Meatball Stew

30 Apr

Meatball stew is such a great week night dinner.

In this recipe I used minced turkey, but you can use whatever meat you’d prefer!

It’s intensely packed with flavour and can be eaten as is or with a bed of rice, pasta, couscous, noodles or in my case, a heaping handful of New York style pita chips.

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WHAT YOU NEED:

Meatballs

1 pound of minced lean turkey 

1 egg

handful of fresh dill

salt pepper and garlic powder to taste

1 tbs sriracha

Stew:

1 cup of tomato sauce

1 cup red wine

1 onion

1 cup carrots

1 cup green peppers

1 cup water or broth

1 handful of fresh dill

salt pepper and garlic powder to taste

2 tbs of sriracha

METHOD:

1.  Combine the turkey meat, spices, sriracha, egg and dill (its a very sticky texture because there’s no breadcrumb used) so use water on your hands to form small meatballs.

2.  Add the meatballs to a hot oiled pot and sear both sides until golden brown, approximately 5min.

3.  Add the onion, carrots, peppers, salt pepper and garlic powder to taste and sautee for 2min. Add the red wine and simmer until a glaze consistency.

4.  Add tomato sauce and water and simmer on low heat for approximately 25-30min.  

5.  Add fresh dill and enjoy!!

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Carrot & Kale Chicken Soup

23 Dec

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A hearty soup is my favourite kind! This recipe is exactly that and it’s all around satisfying.

This Carrot & Kale Chicken Soup is a hearty and healthy “meal soup” as it provides you with protein, vegetables and carbohydrates all in one spoon full.

Just so you know, I’m uber late on the kale bandwagon for some reason, which is clearly unknown as I do enjoy the leafy green very much so.

However, I’m proud to announce that I’ve embraced it into my life..whole-heartily!! Its very flavour packed and contains numerous health benefits, some of which are detoxification properties, reducing the risk of cancer and  it also has anti-inflammatory ingredients – just to name a few.

Please enjoy this recipe…there is no way you can’t!

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ALL YOU NEED:

2 Carrots

3 Potatoes

2cups of Kale

1/2 Red onion

3 Garlic cloves

1 cup Shredded chicken

 1 Chicken Bouillon

1tbs Chilli flakes

5 Cups water

2 Bay leaves

Chicken Bones – - for extra flavour ( I used a leftover chicken carcass from a roast chicken I made a couple days before)

METHOD:

1.  Sautee the chicken bones/carcass in olive oil and add the carrots, onion, garlic, potatoes, bouillon, bay leaves, chilli flakes and s&p for 10-15min to release flavour.

2.  Cover with water and simmer on medium-low heat for 30-45min.

3.  Remove the bones/carcuss and bay leaves.

4.  Strain the liquid from the vegetables and place them into a food processor with half cup of the soup broth and blend until smooth.

5.  Place the mashed vegetables back into the pot with the broth and add the shredded chicken and kale.

6.  Cook for 15min until the kale is wilted. Serve and eat!!!

Holiday Biscotti

20 Dec

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Cranberry & Orange  Biscotti

Biscotti’s are lovely Italian biscuits which basically translates to twice-baked coffee bread.

There are many different variations, such as chocolate, an assortment of nuts, lemon, dried fruit and the list goes on.

Most importantly, they are delicious and great for an on the go breakfast.

I had fun making these and I’m sure you will too.

Happy Holidays!!!

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ALL YOU NEED:

3/4cup Room temp butter

1cup Sugar

2 Eggs

1tbs Orange Zest

1tbs Vanilla extract

1cup Craisins (dried Cranberries)

tsp Baking soda

2cups Flour

1/2tsp Salt

METHOD:

1.  Whisk all the wet ingredients; eggs, orange zest, butter & vanilla until smooth.

2.  Combine all the dry ingredients in a separate bowl; flour, baking soda, salt, sugar and gradually add to the dry to the wet ingredients while stirring and evenly incorporating everything until it is all mixed together,

3.  Stir in the dried cranberries.

4. Grease a baking tray and place the batter in a log shape. 

5. Bake for 20-25min until it is golden & then let rest for another 20min before cutting into biscuits.

6. Cut & eat!

Lemon & Ricotta Loaf

15 Dec

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I really enjoy baking at this time of the year.

It makes the house smell divine and it’s such a comforting feeling to  eat a warm baked good when it’s chilly outside.

I love both of the star ingredients in this recipe- Lemon & Ricotta separately but together they are a match made in culinary heaven.

Try this out and let me know if you agree!

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ALL YOU NEED:

11/2Cup Flour

1tbs salt

11/2 Sugar

2tbs Baking soda

1tbs Vanilla Extract

Zest  and juice of 1 Lemon

3/4 Unsalted butter

3 Eggs

11/2 Ricotta

METHOD:

   1.  Combine the dry ingredients; flour, baking, soda, sugar, flour, salt in a bowl. Now combine the wet ingredients in a separate bowl; Eggs, lemon zest, juice, vanilla, butter and ricotta. 

2.  Whisk the room temp west ingredients until smooth and well incorporated.

3.  Slowly add in the dry ingredients while stirring to insure everything gets mixed evenly.

4. Grease a  baking pan with butter and pour the batter into it.

5. Bake at 350 degrees for approximately 45min or until golden and toothpick tested.

Pizza Dough

12 Dec

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HELLO!!

This is surprisingly the first time I’ve made home-made pizza dough and I will never buy pre-made again!!

It’ is a tad messy but that is what’s so fun about this recipe.

Not only is it fresh home-made dough but you can customize the recipe by adding your favourite spices & herbs.

Today, I incorporated dry mixed Italian herbs which consists of thyme, sweet basil, marjoram, oregano and sage.

The only thing is that it that you must let the dough rise for at least an hour, however it is definitely worth the wait.

You can even pre-make the dough a day or two ahead of time and/or freeze it.  How wonderful is that?

Last but not least, this recipe can be used for pizza dough or focaccia bread…YUM!

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ALL YOU NEED:

3Cup All-purpose flour (or bread flour)

1Pouch/8g Intant yeast (I used the brand Fleischmann’s)

1Cup Warm water

3tbs Extra virgin olive oil

2tbs Sea salt

1tbs Fresh black pepper

2tbs Dry Italian herbs

METHOD:

1.  Start with a dry & clean surface.  Pour the pouch of instant yeast into the warm water and let sit for 5 min.

2.  Place the flour onto the CLEAN work surface with 2tbs of olive oil, salt, pepper and dried herbs.and slowly incorporate the yeast water.

3. Start kneading until the dough does not stick to your hands.  Add more water or flour if needed (Tbs at a time).

4. Place in a well oiled bowl and drizzle with 1tbs of the remaining oil. Cover with a clean cloth or plastic wrap for approximately 1hr until the dough doubles in size.

5.  Once the dough rises, knead it a bit more and then roll out as thin as you would like. 

6.  Cook with or without toppings at 350 degrees for approximately 20min or until golden brown and cooked throughout.

Bacon Wrapped Dates

5 Dec

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Hello Readers!!

The first time I had bacon wrapped dates was at my good friend Jessica’s housewarming party and it was honestly like there was a party in my mouth.

First off, bacon in any recipe is a winner in my book so it was obvious that I would adore this recipe so much.

Once again, it is super easy to prepare and you will be sure to impress your guests with these little bundles of joy!!

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ALL YOU NEED:

18 Pitted dates cut lengthwise (for cream cheese filling)

Half Cup Herb cream cheese (substitute any flavoured cream cheese)

6 Slices of Streaky bacon (cut into thirds)

18 toothpicks

METHOD:

1.  Cut the slices of bacon into thirds.

2.  Slice the dates lengthwise but not in halves. Fill with 1/2tsp of cream cheese.

3.  Wrap the strip of bacon around the date and secure with a toothpick.

4.  Once all the dates are wrapped in bacon, bake at 350 degrees for approximately 20 min or until bacon is golden and crisp.

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Zesty Salmon Fritters

21 Nov

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This you gotta try!

These Salmon Fritters are packed with flavor. We really enjoyed every single bite.

The zesty component complemented the salmon and the caper sour cream gave it a nice fresh and delightful finish.

You can even make them smaller and serve to guests as a passed appetizer- definitely a crowd pleasing recipe!!!

Enjoy<3

ALL YOU NEED:

Fritters

1Can Wild Pacific Pink Salmon

2tbs Mash Potatoe (I had some leftover)

1/2 Lemon & Zest

Cracked Black Pepper & Sea Salt

1/2tbs Paprika

1tbs Mustard

1/2tbs Siratcha

2tbs Capers

Handful of Green Onion and Red Onion

1 Egg

Dip

2tbs Sour Cream 

1tbs Mayo

1tbs Capers

METHOD:

1.  Drain salmon and put in bowl. Incorporate lemon, zest, mashed potato, s&p, paprika, mustard, siratcha, capers, onions & eggs.

2. In a separate bowl, mix sour cream, mayo & capers.

3.  Form patties.

4. Fry or Bake until golden.

5. Enjoy.

 

 

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