Because I’m always on the lookout for new and delicious sounding recipes to entice me into healthy eating, I picked up Gwyneth Paltrow’s book in Chapter’s one day. After a few discreet iPhone shots of some especially mouth-wateringly good sounding recipes, I figured I should just go ahead and buy the whole thing. I’ve tried a handful of recipes so far, and have really liked all of them. This one for roasted cauliflower and chickpeas was the first one I tried, and will definitely be making it again. We had it as a side for dinner one night, and it was so good that two people easily polished off an entire head of cauliflower in one sitting! And the whole recipe involved about six ingredients, most of which you likely already have in your pantry. Not complicated at all!
Roasted cauliflower and chickpeas set-up
Mix up two kinds of mustard, add rice vinegar, parsley and kosher salt. Dressing complete!
Toss the cauliflower and chickpeas with a bit of olive oil and salt, and roast in the oven for about 45 minutes. The dark brown pieces is where the flavour’s at 😉
Roasted Cauliflower and chickpeas
Toss the cauliflower mix with some parsley and the mustard dressing, then revel in that gorgeous, golden colour!
Roasted Cauliflower and Chickpeas with mustard and parsley
Roasted Cauliflower and Chickpeas with Mustard and Parsley Recipe
1 14 oz can chickpeas, rinsed
1 head cauliflower, cut into bite sized pieces
Extra Virgin Olive Oil
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley
- Preheat oven to 400 degrees
- Toss the chickpeas and cauliflower together in a large roasting pan or cookie sheet with 3 tbsp olive oil and a big pinch of salt. Roast, stirring occasionally, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
- Meanwhile, whisk together the mustards, vinegar and 1/4 olive oil with a big pinch of salt and fresh ground black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
From: It’s All Good
Ohhhhh this stuff is deadly. As in, I ate the leftovers for breakfast….Soooooo good.
This sweet, gooey goodness came into my life about a week ago when I got to spend a most excellent 36 hours with old friends (some new ones too!), lazing around a lake in the Muskoka’s. This toffee was ridiculously easy to make – especially since I didn’t. This is my friend Tori’s recipe and she did all the hard work. But she also attested to how easy it is to make. I’d say easy as pie, but it’s way easier than pie! Oh, and this tastes like a skor bar. IT TASTES LIKE A SKOR BAR!
Here’s how you get this in your life: Start with a few sleeves of salted soda crackers. Love that salty-sweet combination!
Salted Soda Crackers
Then you create that magical combination known as melted butter and brown sugar.
Tors mixing up the melted butter and brown sugar
Bring this mixture to a boil…
Bubbling melted butter and brown sugar
Pour this delightful mixture over top of the soda crackers, and spread it around until everything is evenly coated.
Melted butter and brown sugar smeared on soda crackers
Now bake it until wonderful and bubbly and golden!
Golden brown toffee
This golden brown colour is very good news for your taste buds.
Chocolate Chips on top
Sprinkle chocolate chips on top while still hot, then let the chocolate get melty and smear it all over the surface. Allow to cool and firm up, then just try not to eat this in one sitting. You have to save leftovers for breakfast!!
Melty, Chocolate Toffee
Tori also recommended breaking up candy canes and sprinkling them on at Christmas time! I would imagine you could break up other delicious things to sprinkle on top as well…..Reese’s pieces perhaps…? The possibilities are endless!
Tori Toffee Recipe
1 Sleeve salted soda crackers
Equal part melted butter and brown sugar
1 bag chocolate chips
- Preheat oven to 350 degrees.
- Line a baking sheet with the soda crackers.
- Melt the butter in a small saucepan, add the brown sugar and stir to combine. Bring mixture to a boil.
- Pour the butter and brown sugar mixture over top of the crackers, and spread with spatula to evenly cover the crackers.
- Bake in oven until golden and bubbly.
- Remove from oven and sprinkle chocolate chips evenly over surface. Allow chocolate chips to get warm and melty, then spread to coat entire surface. Cool until butter mixture and chocolate set. Eat!
I have a mild obsession with Greek food at the moment, caused largely by the discovery of a fantastic new restaurant just a few blocks from my place. I went to the Greek Souvlaki Shack two nights in a row because the food was so amazing and fresh, I couldn’t get it off my mind after my first visit. But more details on that to come…
Anyways, it inspired me to post this tzatiki recipe, since it’s an essential condiment for any Greek feast. Just line up a few simple ingredients…
…and turn it into this! (Dill works nicely in this recipe too, just didn’t have any this time around.)
Allow me to show you some possibilities for using this beautiful stuff….
Like along side chicken souvlaki and lemon rice pilaf, for example!
Tzatziki with Chicken Souvlaki and Lemon Rice Pilaf
But of course, it’s fresh, creamy goodness isn’t limited to just Greek food. Use it as a dip for roasted potatoes, or spread it on falafel…mmmmmm!
Tzatziki and Falafel
1 cup Greek yogurt
1/2 cup finely chopped cucumber
1 clove garlic, minced
1 – 2 tbsp lemon juice, to taste
1 tsp salt
1 -2 tbsp fresh dill (optional)
1. Mix all ingredients together. Make a few hours ahead if possible, and refrigerate until serving. If you let it sit for a few hours, the flavours will get really nice and strong. Also, make sure you use a nice thick Greek yogurt to get good texture.
Very few ingredients are required for this dish (6 to be exact!), but don’t think that means it lacks any flavour. This pork tenderloin is light, fresh tasting and totally healthy. Very straightforward to make too. If you know how to chop and mix things together, you can handle this recipe.
So, chop and mix some fresh herbs (tarragon and chives in this case), minced garlic, dijon mustard, olive oil and salt and pepper. Sear a pork tenderloin in a hot pan on each side for about 2 minutes, to seal the juices in.
Rub the herb mixture all over the pork tenderloin, and bake @ 425 until there is just a hint of pink left inside (roughly 25 minutes). The crust on this one turned out a bit light in places, but because all the flavours are so strong I actually thought it was a great amount. A thicker herb crust may have been overwhelming.
Roasted Pork Tenderloin with a Fresh Herb Crust
I served it with zesty lemon rice pilaf, and it was fresh and flavourful.
Herb Crusted Pork Tenderloin with Lemon Rice Pilaf
Herb Crusted Pork Tenderloin Recipe
1 Pork Tenderloin, about 12 ounces
¼ cup grainy mustard
3 cloves garlic, minced
2 tbsp chopped fresh chives or green onion
1 tsp canola oil
1. In small bowl, combine mustard, garlic, chives and oil. Spread evenly over pork tenderloin. Place on greased baking dish, and roast at 425 degrees for about 18 minutes or until hint of pink remains inside.
2. Place under broiler for 1 minute to brown; turn and repeat with other side. Let stand for 5 minutes. Slice thinly.
From: G.I. Diet Cookbook
Odds are, you’ve got some turkey lying around. How should you use it? Well, you should put it on some fresh crusty bread, alongside some brie cheese, thinly sliced pear and cranberry mayo. Then you should grill it so it gets golden and toasty. Then you should definitely eat it. Problem solved.
Fancy Turkey Sandwich Ingredients
Don’t forget that last part about putting the whole thing on a George Forman/panini grill. Or else it won’t look like this:
Grilled Turkey and Brie Sandwich
Grilled Turkey and Brie Sandwiches
Thinly sliced pears
Cranberry mayo (2 parts cranberry sauce, 1 part mayonnaise)
Salt and Pepper
1. Take as much as you’d like of each ingredient and pile it onto some fresh crusty bread. Starting with the mayonnaise and then the cheese on top of the other ingredients to help the melty cheese keep everything together.
2. Spray grill with oil or lightly butter outside of bread, and put on hot grill until bread is golden and the cheese is melty.
I’m grasping desperately to the last days of summer over here….so in honour of that, why not consume as much of this thirst quenching fresh fruit while we still have it? Fruit on the grill is OUTSTANDING. If you haven’t tried it you haaaaave to. This fruit is grilled kebob style and then served with the salted caramel drizzle from this recipe, for a simple summer dessert. But I’ve also enjoyed it enormously on salads, as an ice cream sundae topper, and just the other night on the side of some mind blowing pork belly at Play Food and Wine…but more on that later 😉
The only thing to remember really is to use fruit that will hold up to a bit of heat and not completely turn to mush. Pineapple, peaches, apples, pears, bananas, grapes, etc work well.
Fruit Skewer Prep
Just chop up as much as you want, into chunks that won’t fall through the grill.
Fresh Fruit Kebabs
Lighty coat the fruit in some oil or melted butter (drool) and throw directly on an already hot grill until lightly charred.
Grilled Fruit Skerwers with Salted Caramel Drizzle
Grilled Fruit Recipe
2 Cups firm fresh fruit of your choice, skin on
½ cup melted butter
Pinch of sugar (optional)
1. Heat grill to about 400 degrees.
2. Chop fresh fruit to desired size, and toss with melted butter and sprinkle of sugar.
3. Add to grill until lightly charred.
4. Consume in any number of delicious ways!
Salted Caramel Drizzle
1/4 cup butter
1/4 cup brown sugar
2 Tbsp Heavy Cream (I used skim milk, and it worked just fine)
1 tsp vanilla
Few Pinches Fleur de Sel, to taste
1. Put everything in a saucepan and bring to a boil. Reduce heat and allow to thicken, stirring occasionally so it doesn’t scald. Serve when mixture reaches desired consistency.
This is such a delicious way to get your veggies. The flavour that comes from grilling is a mouth watering compliment to fresh vegetables, and the light coating of olive oil, balsamic vinegar and salt and pepper add a subtle flavour highlight that you’ll love. Peppers, Zucchini, Eggplant, Onion are a few suggestions for good grilling veggies, but really the possibilities are endless!
Grilled Vegetable Recipe
4 – 6 cups various fresh vegetables
¼ cup Olive Oil (or Canola)
2 tbsp Balsamic Vinegar
1 tsp each coarse salt and pepper
1. Cut the veggies into big chunks, so they are big enough to rest on the grill.
2. Mix together oil, balsamic vinegar and salt and pepper. Pour over vegetables and stir to coat evenly. The oil will make sure the veggies don’t burn.
3. Grill for 15 minutes or until a slight char starts to appear on the veggies.