Feta & Lentil Salad

Lentils: as cheap and easy as it gets, but always the supporting actor...until now. Never have I seen lentils take centre stage as I have in the last few years. Perhaps the focus on reducing meat consumption and the rise in vegetarian and vegan diets play parts in this trend.  I haven't been as successful as others in making lentils interesting, but this lentil salad seems to bring all the right flavours together. Once the lentils are cooked, the salad takes only minutes to prepare and assemble. I typically double or triple the volume of lentils I cook so I can add them to other dishes throughout the week.

Loosely inspired by: http://blog.meaningfuleats.com


Ingredients

• 1/2 cup dry french lentils
• 3 cups various lettuce leaves
• 1 avocado, sliced
• 1/2 cup crumbled feta
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup toasted pumpkin seeds
• balsamic vinegar
• olive oil
• salt and pepper

Method

Fill a large pot with 1 1/2 cups of water and the french lentils. Cover pot and soak for one hour. Bring to a boil and then reduce heat to simmer for 30 minutes. Drain and set aside to cool.

I opted to prepare each serving individually and arranged the lettuce on individual plates, followed by the lentils, pumpkin seeds, tomatoes and avocado slices. Drizzle a little olive oil and balsamic vinegar over the salad and season with salt and pepper.

Sweet Potato, Spinach Bacon Burgers

Feedback is important to any endeavour and food is no exception. I made these burgers about 6 weeks ago and brought some to work for my colleagues to sample. They were really well received and even made by a colleague who hasn't stopped raving about them.

When I was new to the cooking scene, I evaluated recipes based on the number of instruments required to make the dish and the number of ingredients. If the ingredients list has more than 6 items and called for food processors or double boilers, I wasn't making it. If you take the same approach, the burgers may appear daunting at first, but I'd ask you to ignore your initial judgement and persevere. The recipe makes about 15 burgers and they're not the kind of food one would tire of quickly.  I should know. I suffer from leftover phobia and can't stomach eating the same dish more than two or three times. Oy, that sounded like a first world problem, if there ever was one! My point is the effort is definitely worth it. I plan on making these again over the weekend. I've served them neat, on a toasted english muffin and on top of a salad. They are filled with all kinds of great ingredients such as sweet potato and spinach, which makes them even more endearing.

Adapted from: http://www.tastesoflizzyt.com


Ingredients

• 1 package of bacon
• 2 medium sweet potatoes
• 1/2 onion, finely chopped
• 2 cups fresh spinach, chopped
• 1 t salt
• 1 t minced garlic
• 1 t paprika
• 2 t hot mustard
• 4 t dried rosemary
• 2 eggs
• 4 T all purpose flour
• 2 lbs ground chicken or turkey

Method

Cook the bacon until crispy, either in a frying pan or my preferred method, on a cookie sheet in the oven at 350F. Once cooked, remove from heat, pat dry and chop into small pieces.

Use a food processor to finely chop the spinach, sweet potato and onion.

In a bowl, combine the bacon, sweet potato, spinach and onion. Add the remaining ingredients and mix well. Form the mixture into about 15 patties. Place the patties on a line cookie sheet and bake for about 10 minutes at 375F. Remove from oven, turn the patties over and return to the oven for another ten minutes. Check the centre of a patty to ensure it is cooked through. Remove from oven and serve.

Spicy Salmon Cakes

I was enjoying a glass of wine and a cheese platter the other night while reading The Power of Habit by Charles Duhigg. The book discusses habits in general, what drives them and how they can be overridden. The irony of the situation is that the cheese and wine I was enjoying does not constitute a good habit. I don't process either particularly well and feel less than stellar afterwards. Last night's meal choice is one of the habits I need to override.

If you get a chance, have a read of The Power of Habit. Information is relayed using narratives, so the book is captivating as well as informative. There is a section in the book that discusses habits' impact in the world of marketing, which blew my socks off. Who knows, you might just change a bad habit or two while reading it!

Enter a slightly better choice in the form of healthier food: salmon cakes. These are coated in panko crumbs, but I think they balance a food lover's wants and needs nicely. I also opted to put them under the broiler as opposed to pan frying them because my attempt at frying the first few got poor results. Another deviation involved swapping out lime pickle for mango pickle. It's what I could find and I don't think it caused any harm. Finally, I would recommend blending the ingredients together instead simply combining them, as it offers a smoother consistency with every bite.

Adapted from: http://www.chatelaine.com/

Serves 4

Ingredients

• 1 russet potato, peeled and chopped 
• 1 can of salmon in water
• 2 eggs slightly beaten
• 1/4 cup red onion
• 2 T finely chopped mango pickle
• 1 cup panko bread crumbs
• 2 T vegetable oil
• 1/4 cup of plain yoghurt
• 2 T chopped cilantro

Method

Turn the oven on to broil (high).

Boil the potato pieces in a small pot of water for approximately 10 minutes. Drain and either add the eggs, onion and pickle to the food processor to mix or mash the potatoes with a fork in a bowl first and then combine the rest of the ingredients just listed. I took the noticeable bones out of the salmon before combining it with the potatoes, but that's not necessary (I have an aversion to bones). Season with salt and pepper. Form into 6 patties. Pour panko into a deep dish. Coat patties with panko.

Place the patties on a tin foil lined baking sheet and bake for approximately 10 minutes on one side and 5 on the other.

Combine the yoghurt and cilantro in a bowl and serve with the salmon cakes.

Cioppini (Seafood Soup)

This is one of those delectable meals that must include soaking your crusty French bread in the seafood and wine-rich broth before eating it. I ended up buying smoked oysters too while looking for the right seafood to add to this soup. I chose instead to eat them as a starter with wedges of Cambezola and crackers. Soooo rich! 

If you are a seafood lover, this simple combination of flavours is a classic and adored by many. I chose the recipe because it filled my need for mussels, soup and a very brief set of instructions for its preparation. 

Adapted from: http://pixfiz.blogspot.ca

Serves 8

Ingredients

• 3 T salted butter
• 2 onions, diced
• 2 cloves garlic, minced
• 1, 28 oz tin chopped stewed tomatoes
• 4 cups water
• 3 T chicken bouillon powder
• 1 bunch fresh parsley, chopped
• 2 bay leaves
• 1 T dried basil
• 1/2 t thyme
• 1/2 t oregano
• 1 cup clam juice
• 1 1/2 cup white wine
• 1 1/2 lbs shrimp, peeled and deveined
• 1 1/2 lbs cod fillets, cubed
• 18 mussels cleaned and debearded
• 1 1/2 crab meat

*Clams, scallops and other seafood can be added or swapped for what I included above.



Method

Melt the butter in a large saucepan and add the onions and garlic, coating them well and letting them cook on medium heat until transparent. Add all the remaining ingredients to the saucepan except the seafood. Cover and simmer for about 30 minutes.

Increase the heat and add the seafood, bringing the soup to a boil, before reducing it again and simmering for 5-7 minutes.

Serve with a crusty loaf of French bread and a green salad of your choosing.

Toasted Kale & Pan Fried Chickpea Salad

If you haven't clued in that salads are more than just vegetables and dressing, then pull your head out of your rear and pay attention. Have I got your attention now? Good. 

We've added meats, cheeses, bread, removed the lettuce, swapped out trendy vegetables for hipster vegetables...what more can we do? A heck of a lot more! One of my favourite salads is a marinated vegetable salad, where the vegetables have been blanched just a teensy bit. The result is an entirely different combination of flavours and textures than one would get with a raw version of the salad. This is why this toasted kale salad sounded so appealing. Sadly the author that I nabbed this recipe from combined her kale with preserved Meyer lemons and I did not have the time nor the lemons to make that magic happen. Instead I used regular unpreserved lemons, which were scrumptious all the same. I really do want to try preserving lemons and using them in this recipe. It just isn't going to happen tonight. If you get a chance, check out the think below for the author's preserved lemon recipe.

Adapted from: http://www.ahouseinthehills.com

Serves 6

Ingredients

• 1 large head of kale of your choice
• 2 cups cooked chickpeas
• 1 T canola oil
• 1 T tablespoon paprika
• 3 T chopped lemons
• 1 lemon
• Extra virgin olive oil

Method

Preheat oven to 225 degrees

Wash the kale, removing the stems and chop into bite size pieces. Toss with a little olive oil and sea salt and arrange onto a cookie sheet(s). Toast in the oven for approximately 25 minutes or until the kale is both wilted and crunchy (you'll know what I mean after 25 minutes).  In a pan, combine the chickpeas, canola oil, paprika and chopped lemons. Cook over medium-high heat until the chickpeas have browned. Remove from heat and combine the chickpea mixture in a bowl with the kale.  Add a little olive oil and sea salt, tossing it well. Serve with lemon slices on top as a garnish.

Lighter Fare Part 2

I thought this idea for a salad was magic: a California roll in salad form. I love sushi, but I get enough carbohydrates in my day as it is without adding the substantial amount of white rice that it provides. The sushi salad is a good alternative and also another quickie meal as any salad should be. If your salad is taking longer to prepare than your entree, you have a high maintenance salad. 

Sushi Salad

Adapted from: http://www.abeautifulmess.com

Serves 4-6

Salad

• Head of romaine lettuce, 
• Package of 6 crab sticks (real or fairy tale)
• 1 avocado, sliced
• 2 T toasted sesame seeds
• 4 sheets dried seaweed, torn into bit size pieces.

Dressing

• 2 T mayonnaise
• 2 T low fat yoghurt
• 2 t wasabi
• 2 t sriracha sauce
• Juice of a lemon
• Salt and pepper to taste

Method

For the dressing, combine all ingredients, whisking well to ensure all elements blend together. Set the dressing aside.
Wash, dry and tear the lettuce into bite size pieces. Tear the seaweed into smaller pieces and add to the lettuce. Cut the crab sticks in half horizontally and shred the meat with your fingers. Add the crab, avocado and sesame seeds to the lettuce and seaweed.  Add about two thirds of the dressing to the salad and toss it well. Add more dressing if desired.

Ready for Some Lighter Fare?

Ho, ho, ho....hold on a second here. I'm stuck in the wrong season. Let's back up to the six week-long downward spiral of unhealthy eating. The egg nog, the turkey, gravy, wine, wine, wine, sweets and that was just one meal we're talking about here.  My indulgence has come to a grinding halt as of today. Maybe a meal that doesn't prompt an immediate nap afterwards. How about a dish that isn't paired with Alka-Seltzer? I'll miss the good food, but I need a little normal.

Enter the following quick, easy and healthy recipes to kick off resolution season. Our soup and salad combo took me forty-five minutes to prepare and I wasn't even moving at my usual speedy pace. I've found a few other recipes of a similar vain and will share them a little later this month.

Black Bean Soup

You'll notice the picture doesn't display a bowl of blackish soup, but rest assured, there are indeed black beans in there. If heat isn't your bag, remove the chilies from the recipe and add everything from diced tomatoes to potato to thicken or enrich this basic recipe.

Adapted from: http://www.abeautifulmess.com/

Serves 4 small portions

Ingredients

• 1 T olive oil
• 1/3 yellow onion, chopped
• red or yellow pepper, chopped
• 2 chilis in adobo
• 1/4 t cumin
• salt & pepper to taste
• 28 oz can black beans
• 1 1/2 cups vegetable stock
• 1/4 cup chopped cilantro for serving
• Sour cream for serving

Method

Heat the oil in a saucepan on medium heat. Add the pepper and onion, sautéing until the onions are translucent. Add the cumin, salt and pepper, incorporating the spices in with the vegetables. Stir in the chilies and as much adobo sauce as your taste buds can handle.

Pour in the vegetable stock and the black beans, bringing the soup to a boil. Reduce heat and simmer for two minutes. Remove from heat and puree if desired. The original recipe leaves the soup as is, but I chose to blend it. Add handfuls of chopped cilantro and sour cream to individual servings.

Farro & Kale Salad

Farro can sometimes be tough to find, so alternatives such as quinoa or barley are also good options. I found farro at Bulk Barn, but it was pricier than expected. I enjoy the chewy texture of farro and the fact that it cooks quickly. Worth a try if you haven't had farro yet.







Adapted from: http://www.abeautifulmess.com/

Serves 6

Ingredients

• 2 cups uncooked farro
• 1 1/2 cups finely chopped kale
• 1/4 cup olive oil
• 1 cup finely chopped cucumber
• 1 cup dates chopped
• 1/2 cup sunflower seeds
• 3 T balsamic vinegar
• 1 T honey
• salt & pepper to taste

Method

Bring the farro and four cups of water to a low boil for about twenty minutes. Once the farro is of a chewy consistency, remove it from the heat and rinse it in cold water.

Place the kale in a large bowl and drizzle half of the oil overtop. Mix in the oil to help soften the leaves a little. Combine the cucumber, dates, sunflower seeds, salt and pepper to the farro and kale mix. Add the remaining oil, mixing well and serve immediately.