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Archive for the ‘Weight Watchers Recipes’ Category

TurkeyChiliFirst

JapaneseCherryBlossoms

The Japanese Sakura Cherry Blossoms in High Park

CherryBlossomTree

Our Cherry Blossom tree in the front yard

Cinco de Mayo Inspired Turkey Chili

A Kitcheninspirations Original Recipe

Serves 8-10

Ingredients:

  • 1 cup dried red kidney beans, soaked overnight in water
  • 250 g sweet onions, chopped
  • 25 g garlic, finely chopped
  • 300 mL tomato sauce
  • 2 tbsp tomato paste
  • 500 mL water and or chicken stock
  • 900 g ground turkey breast
  • 1 1/2 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili
  • 1/2 tsp sea salt
  • 5 g dried ancho chili (seeds and veins removed)
  • 1 tbsp unsweetened cocoa
  • 30 mL tequila (a nice smokey one)

Garnish:

  • 1 ripe avocado, sliced thinly
  • 10 tbsp Greek Yogurt (approx 150 mL)
  • 10 tbsp mozzarella cheese
  • handful of Cilantro, or to taste
  • 3-4 Green onions, finely chopped
  • 1 red chili pepper, finely sliced

Directions:

  1. Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
  2. Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
  3. Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
  4. Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.
Based ib 10 Servings

Based on 10 Servings

It's heavy on the points but high on flavour.

It’s heavy on the points but high on flavour.

TurkeyChili

A delicious Mexican Flavoured Chili

Ladies Night May 2015

Ladies Night May 2015

LadiesNight2

I should have set up the tri-pod for an all in shot.

 

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ScallopKingMushroomHD_FIRST

Spring has finally sprung in Toronto and our weather is finally behaving as it should; the greenery is no longer terrified to show itself and many have already begun their journey into Summer 2015 — the saucer magnolias are spectacular in the hood. The Japanese Cherry blossoms in High Park are still tucked away but a few days of warmth and sunshine should remedy that and they’ll be in full bloom in no time. We had our first drinks on the back patio on Friday and we celebrated with some tasty bites.

Now about these bites, I came upon this discovery quite by accident…I was exploring a recipe for bacon-wrapped mushrooms I saw on Greg’s lovely blog (BTW, exceptional recipe) using King mushrooms and as I was cutting into them, I couldn’t help but think they looked a lot like scallops. So a few days later, I dug out an old favourite recipe I posted in 2008, Grilled Scallop Bruschetta with Avocado Paste — The King mushrooms made a wonderful substitution for the scallops but sadly I didn’t have any of our favourite avocado paste (I freeze it in ice cube trays and then put them into plastic baggies for quick hors d’œuvres). It’s a classy hors d’œuvres for a summer cocktail party that I hope you will give a try. For a vegan version, you can omit the parmesan cheese from the pesto or serve it over the avocado paste as I had intended. The King mushrooms not only look like scallops but cooked well, they even have a lovely scallop-like texture.

ScallopKingMushroomHD copy

King Mushroom “Scallops” on Pesto Crostinis

a Kitcheninspirations Original Recipe

Serves 2

Ingredients:

  • 2 thick King Mushrooms
  • 2 tbsp of your favourite sugary vinegar, or a sauce with a high percentage of sugar (for caramelization) (I used a Baco Noir & Blueberry Balsamic)
  • 1 tsp canola oil (or oil with a high flash point)
  • 4 thin crostini bread, your choice
  • 1 tbsp pesto (please click here for recipe)
  • sea salt

Directions:

  1. Wipe/wash the king mushrooms and dry off well. Cut into 4 thick slices. Marinate the slices in the vinegar for 5-10 minutes. Reserve marinating vinegar.
  2. Toast the bread on both sides and slather with 1 tsp of the pesto on each. Set aside.
  3. Heat a cast iron frying pan until very hot add the oil and heat up. Drop each slice of mushroom onto the hot pan and lower the temperature to medium. You want to cook the mushroom while developing a beautiful caramelization on each side.
  4. Add one slice of cooked mushroom to each avocado slathered crostini. Add the marinating vinegar to deglaze the pan and thicken by cooking it down (shouldn’t take long). Drizzle the pan juices onto each crostini, sprinkle with a little sea salt. Serve immediately.

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KaleChips_first

A few years ago we purchased a reasonably priced (read cheap) awning for our cocktail patio; I never loved the fabric, it was a pinkish/beige stripe that weathered into a more horrible pinkish colour over the years, but it was about 1/10th the price of one of those swanky awnings that you can order with custom fabric, so I compromised. It wasn’t bad enough that the colour sucked when it was new, it sucked even more over the years and the birds loved to bathe in the water that collected in the divot when it was closed and they also loved to peck little bugs that drowned. Sadly, their pecking caused many tears and eventually the awning looked so tattered and torn that we hadn’t unrolled it in two years!

Old Awning

This was the last time we unrolled the awning at my benchmark birthday party a couple of years ago. That’s my lovely SIL, Wendy. The colour just gets better and better.

Fast forward to 2015 and my cousin and his lovely wife are coming for a visit from Europe in June. What is better than an actual deadline to get those nagging projects completed? So we are in fix it mode! The list is long.

Last year, I priced replacing the fabric with an awning company and discovered that it’s still out of reach (I’d rather spend the cash on a vacation than an awning!) so I checked Youtube and found a really good video on how to remove and replace the awning fabric (click here for the video) and even though our awning is a different manufacturer, the basics are the same. So off I went to purchase 11 m or 12 yards of fabric! And specialty thread (nylon in case you are interested), a specialty sewing machine foot and of course heavy duty leather sewing machine needles! If you’re interested, I can post instructions on how to sew the awning, but it’s a cooking blog so I won’t bore you with it now.

The worst part of sewing this type of project is finding the space to accommodate the enormous volume of fabric (3.2 m x 3.4 m or 125″ x 135″ finished size) so I ended up sewing it on the dining room table and pinning and cutting on the wood floors in our bedroom. Sewing on the dining room table and that I can see the awning from my kitchen window is my reason for using this post in Celia’s In My Kitchen series.

PinningAwning

I had to fold the fabric in half because that’s all the room I had!

It didn’t take me long to make the awning but I had to wait 3 days to install it because it was raining and hailing (in April)! The installation went smoothly but you really do need two people to help feed the ends into the hardware. JT was great and we got it working in less than an hour! Now we wait for summer. Hopefully!

Awning3

This is the view from my kitchen window. I guess I could have opened the window and removed the screen for the pic.

Awning1

We chose a light grey fabric.

Awning2

The awning actually extends all the way to the far end of the deck but it was too windy and I didn’t want to risk issues.

A couple of weekends ago, we had amazing weather and JT and I enjoyed lunch on the patio. I had a lovely bunch of fresh kale and I wanted to try something different so I baked Kale Chips! I know it’s been done to death, but these things were actually really tasty and if you’re looking for a healthy snack, I would suggest you try and bake some of these. I used Charles’ recipe which you can find here, the only thing I did differently is that I dressed the chips in some grated parmesan and sea salt. They didn’t last long.

KaleChips3

The olive oil gives them a gorgeous sheen and helps maintain the bright green colour.

Kale Chips

Ingredients:

  • 400 g Curly Kale
  • 2 tbsps Olive Oil
  • 1 tsp Sea Salt
  • 1/2 cup fine grated Parmesan Cheese

Directions:

  1. Pre heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. Wash kale and remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  3. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage.
  4. Spread on a cookie sheet so they are on one layer and not over lapping. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle cheese over hot kale and toss to coat.
  5. Serve immediately.
KaleChips2

They were crispy and very tasty.

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GlutenFreeCheeseSauce_1

Whether you’re gluten intolerant, just want to cut back or perhaps you have friends who are — this is a perfect sauce to have in your back pocket. Toss it on some pasta, zucchini ‘pasta’ or dress up some steamed cauliflower, you’ll be surprised at how good it is! I’m using my tried and true lentil purée for the thickener and boy does it thicken! And the cheese creams up with it perfectly — I used cheddar, but you can use whatever cheese you prefer. You’ll have to watch this sauce because it thickens very quickly and can become too thick when it cools down, so serve it hot. I hope you love this sauce as much as I do.

Gluten Free Cheddar Cheese Sauce

Ingredients:

  • 1/2 cup cooked puréed lentils
  • 1/2 cup skim milk
  • 60 g grated sharp cheddar cheese
  • 1/4-1/2 tsp salt to taste
  • Pinch of cayenne pepper (optional)

Directions:

  1. Cook milk and puréed lentils until smooth, thick and creamy.
  2. Add cheese and stir until smooth and melted.
  3. Season with salt, pepper and cayenne to taste.
GlutenFreeCheeseSauce

This is a really creamy sauce

Serving suggestions:

  • Serve over cooked macaroni garnish with Parmesan and broil for a minute until cheese is melted and bubbly. Garnish with chopped green onions and enjoy!
  • Pour over steamed broccoli or cauliflower.
  • Use as a base on pizza.
  • Make this into cheddar soup (although that would be very decadent!)
Screen Shot 2015-03-13 at 11.16.26 AM

Based on 4 servings

Screen Shot 2015-03-13 at 11.17.40 AM

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I have a fatalistic attitude about life, everything happens for a reason, it’s not luck, it was meant to happen that way. During the Second World War in Budapest, my grandmother, Mom and Mom’s older sister were going to spend a lazy Sunday morning at home instead of going to church, when at the last minute, my grandmother decided that they would go and they scrambled out the door. Hours later they returned to find that their apartment building had been levelled by a bomb and they were spared. Fate: just not their time. During that same war, my grandmother had made arrangements to take the girls by train to the countryside to visit her sisters. They were all packed, on their way and just as they approached the platform my grandmother stopped in her tracks and announced that they would not go and they turned back to their apartment. Later that day that train was also a casualty of the war and everyone parished. Fate: again it just wasn’t their time.
Years ago, my little brother begged and begged my parents to get a Citizen Band Radio, they finally relented my brother set up his ‘base’. I dabbled with it from time to time and I ended up speaking to a lovely young man who’s handle was Blue Magic. Yup, you guessed it, that was JT. Fate: we were meant to meet and be together.
Do you remember that about a month or so ago my dear friend Angela (the lovely lady who puts on those fab themed dinner parties) invited me to a Steven & Chris show? Well, last week I actually worked, food styled for that very show! Yes indeed! (do you see it? It’s Fate). It’s for an upcoming show so I’ll link to it when it airs. I cooked sticky Asian spiced sticky ribs, twice baked stuffed potatoes and some chocolate squares. I also got to meet Steven & Chris! Steven actually recognized me from when I was I in the audience! Can you believe it? They tape two shows per day with about 100 people in the audience for each show! He gave me a big hug. It was an amazing experience and I’m so happy to tell you that the guys are sweet and kind, the crew is professional, courteous and super friendly. I left my cards all around so I’m hoping I’ll be called again.

A few months ago, my niece Laura passed the Bar and became a lawyer, the first in our family! We are all so proud of her. We invited them (Laura and beau) over for a celebration dinner and she asked that I cook WW friendly. Dessert can be challenging so when I saw Sissi’s fabulous plum tart recipe, I knew it was going to be the celebration dessert. Plus, I was able to get wonderful blue plums at a Farmers Market on the way home from the cottage (you see that that is fate too, didn’t you?). Thank you Sissi, I served it with sweetened Greek yogurt and it was delicious and beautiful too.

 

Plum Tart

Makes 1 tart about 20 cm or 8 inches in diametre.

PlumTart_3

These are delicious locally grown plums.

Ingredients:

  • 450 g blue plums
  • 3 tbsp coconut sugar
  • 3 tbsp oatmeal
  • 3 Phyllo pastry sheets
  • 2 tbsp melted butter
  • 2 tbsp slivered almonds

Directions:

  1. Preheat the oven to 170°C or 350°F
  2. Prepare a small 20 cm or 8 inch spring form pan by placing a circle of parchment on the bottom that comes up over the sides. Brush parchment with olive oil. Set aside.
  3. Cut each plum in half and remove the stone. Continue until all the plums are done.
  4. Lay all three phyllo sheets in front of you. Brush the top one with the melted butter. Fold in each corner into the centre and then fold in between each corner to make a circle.Repeat brushing and folding the other two sheets around the first one.
  5. Lay the phyllo bundle into the bottom of the spring form pan so the sides come up about 2.5cm or 1 inch. It should be crinkly, it’s prettier that way.
  6. Sprinkle half of the sugar and the oatmeal on the pastry bottom. Begin to lay the plums in a circular fashion. When complete, sprinkle with remain sugar.
  7. Bake for 25-30 minutes or until plums a fork tender. If the sides are baking too quickly, cover sides with foil.
  8. Sprinkle the sliced almonds over the top.
PlumTart_2

The pastry crisps up very nicely.

PlumTart_1

It’s quite a lovely treat.

Screen Shot 2014-10-14 at 8.45.19 PM

Screen Shot 2014-10-14 at 8.47.18 PM

Notes:

  • I added the oatmeal to help absorb any liquid the plums might release during baking.
  • As Sissi mentioned, you may increase or decrease the sugar to your taste.
  • This tart would be gorgeous using any stone fruit like nectarines or even sliced peaches.
  • I’m excited to try a savoury version next.

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The ice is melting. Thank God! We are so over winter. This past weekend was warm enough to walk outside in a light jacket and no hat (ok, I did start out wearing gloves, but took them off). The ground is defrosting and the air smelled like my childhood spring; do you remember that wet mud, musty smell? I don’t know about other ladies in our hemisphere but I’ve stopped wearing socks! There I said it. My poor dogs are so sick of being all locked up and claustrophobic in socks and boots that they needed to be liberated! Yes, they may still get a bit chilled at times, but I don’t care! I’m done. And sadly the start of this week is back down to 2C (xxF) so this soup post is not entirely outside of expectation even though it was made about a month ago.
This soup was a last minute St. Paddy’s Day effort to make something green for dinner and I dare say it turned out even better than expected, so here it is on the blog for posterity and for me so I remember to make it again (it was that good)! It’s so creamy and smooth you’d never guess there is no cream in it!

BroccoliSpinachSoup_2286

The smooth creamy texture makes you think it’s much more sinful than it is!

It’s a nice thick vegetable soup without cream or any type of starch in it. The beautiful green colour comes from purée-ing raw baby spinach leaves into the warm broccoli soup and blitzing it for about two to three minutes to get the creamy consistency you see, I didn’t even push it through a fine sieve. There is no butter nor cream but you can add a pinch if you’d like.

The garnish is oven dried baby spinach leaves which I was hoping to make into a post on their own, but alas they were far too delicate and did not make the test! But they do make a gorgeous garnish, n’est pas?

Broccoli and Spinach Soup

Serves 2-4

Ingredients:

  • 1 bunch broccoli florets, including stems
  • 1 Vidalia onion, roughly chopped
  • 6-8 medium cloves garlic, roughly chopped
  • 3-4 cups water or stock
  • salt and white pepper to taste
  • 2 handfuls of baby spinach leaves, raw

Directions:

  1. Sauté the onion and garlic in a quick spray of non-stock or olive oil, adding water as needed until they are translucent. Add the broccoli florets and stems and cook stirring often until they are very tender. Add a couple of cups of water or stock and simmer for about 15 minutes.
  2. Pour contents into a heat proof beaker and purée using your immersion blender (or you may do this step in a regular glass blender). Purée for a minute or so and then  add the raw baby spinach and purée for another 2-3 minutes until very smooth. Salt and pepper to taste. Add more water or stock if you feel it’s too thick.
  3. Serve warm garnished with dried spinach leaves*.

Notes:

  • To oven dry spinach leaves: Pre-heat the oven to the lowest temperature, mine is 170°F. Take the largest leaves from the package of baby spinach and lay over a dry cooling rack making sure they do not overlap. Place in the warm oven and watch for 15-20 minutes until they are completely dry and crispy. This would also work wonderfully with basil leaves. This is a great alternative to deep frying them.
BroccoliSpinachSoup_2291

The bright green colour is attributed to the raw spinach that’s been puréed into the cooked broccoli soup. Do you think I have a thing for green?

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Spring has been slowly emerging, taking its dear sweet time, but today, it’s finally going to be 17°C (62.6°F). Even on Tuesday, the sun was shining and it was actually warm enough to sit outside in the sun with a cup of hot coffee. We’re cautiously hopeful for spring, although there is still some ice in our backyard believe it or not. Stubborn ice that just won’t give up. One of our radio stations has a repeating ad that goes something like this: “April, you have just one job: melt the GD ice so spring can finally show up.” Seriously, just one job! Can it be THAT hard? Yes, we are frustrated! But at least it’s starting…

I’m beginning to think about summer foods, lighter fare and this is a quick and delicious recipe I came up with for lunch about a month ago; I think it may have even been snowing at the time (a month ago). The bright, fresh flavours contrasted against the peppery arugula will make a sensational meal on a super hot, humid day (soon, please be soon). Definitely making this lovely dish for the cottage, it’ll be perfect for eating on the dock, wearing shorts and a light T!

CevicheWW_2269

A delightful combination of shrimps and scallops cooked in lime juice

Shrimp and Scallop Ceviche

Makes 1 small serving (to make a meal of it, increase the weight of shrimp and scallop to 100 g in total).

Ingredients:

  • 30 g shrimp*, cubed rather small
  • 20 g scallop*, cubed rather small (similar size to shrimp)
  • 1 tbsp lime juice
  • 1/4 tsp non-calorie sweetener of your choice
  • 1 tbsp cilantro, minced
  • 1 green onion, minced
  • 1 stalk celery, cubed
  • 5 cm (2 inches) English cucumber, cubed
  • 1/4 apple (or Jicama)
  • 5 cm (2 inches) English cucumber, cubed
  • 100 g Arugula

Directions:

  1. Combine the lime juice and the non-calorie sweetener of your choice and mix well.
  2. Make sure you cube your seafood into equal sized cubes so that they ‘cook’ at the same rate. Combine the cubed shrimp, scallop, cilantro and green onion with lime dressing and toss well. Set aside in the refrigerator for 30 minutes to one hour.
  3. When the seafood has become opaque, add the celery, cucumber and apple and toss well. Serve over arugula or lettuce of choice
CevicheWW_2270

The apple adds the sweetness that the jicama would have.

*’cooking’ seafood in citrus does not kill off any parasites, so you should be very careful with the choice of seafood — it should be fresh, or boil in water until done and prepare the salad just prior to serving.

Ceviche Nut

Based on 1 small serving

CevicheWW

Based on 1 small serving.

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