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Posts Tagged ‘healthy’

It’s quite funny how the universe works, isn’t it? Case in point, we were down in Arizona in March-April and my dear friend Theresa decided to introduce me to a Moscow Mule, a refreshing alcoholic bevy served in a classic copper mug. I had never had one before. It is made with ginger beer and vodka and lime juice, and it is very tasty and refreshing. Fast forward a couple of months, I’m minding my own business and to my surprise, I receive an unsolicited email from a Canadian company out west who imports and sells their very own, wait for it…Moscow Mule mugs! What a coincidence indeed! We spoke on the telephone and I suggested that I could do a post for them, focussing on a recipe that would be served in said mug. Of course, they sent me a couple of their mugs so I can post pics of the recipe in them. The mugs are beautifully hand-hammered by an artisan group in India, but most importantly, they are lined with nickel lining. Apparently, using mugs without nickel can cause a series of serious health issues (so if you have such mugs, check to make sure they have a non-reactive lining and you are not drinking directly from a copper mug). This blog post talks about the importance of nickel lining.

The Moscow Muled mugs are reasonably priced at $16.60 Canadian ($12.50 US) each and would make great hostess gifts or stocking stuffers during the holidays.

I added a couple of cute tea towels, but another great idea would be a gingerbeer kit, complete with vodka, gingerbeer and limes!

Moscow Mules were invented circa 1941 in LA in a British pub called Cock ‘n’ Bull by their head bartender, Wes Price. The story is quite interesting, so if you wish, you may read about it here.

Take the worry out of the mug, Moscow Muled mugs are made with “100% pure high-grade and food-safe copper with an inner layer of high-grade nickel.”* Plus they look awesome and will keep your bevy cool on hot summer nights! I knew I wanted to make the Authentic Ginger Beer recipe on their website, it’s relatively easy (just a bit of time) and you probably already have all of the ingredients at home. The only thing I did to this tasty recipe is half it (there are only two of us and it still made around 4 litres) and I converted it to weights instead of volumes.

Raise a Moscow Muled mug with this tasty and refreshing drink, Cheers guys.

I was gifted with two Moscow Muled Mugs for this post, the opinions listed are my own.

*moscowmuled.com

I made new zippered covers for the sectional in the background, so happy with the way they turned out.

Moscow Muled Ginger Beer

Makes about 4 L of ginger beer.

For the original recipe, please click here.

Ingredients, Step 1 Ginger Bug:

  • 250 mL water
  • 15 g sugar
  • 13 g freshly grated ginger

Directions:

  1. Combine the freshly grated ginger with the sugar and water in a glass jar.
  2. Stir until sugar has entirely dissolved with a non-reactive spoon, like a wooden spoon or silicone spatula.
  3. With a clean tea-towel, cover the glass jar and secure it with rubber bands and allow to sit at room temperature for a total of 5 to 7 days.
  4. During these 5-7 days, every day, add another 13 g of freshly grated ginger and 15 g of sugar and stir until dissolved. Cover the glass jar with a towel or cloth, and secure it with rubber bands.
  5. The mixture will form bubbles around 5-7 days and at 7 days, it should smell sharp with a strong yeast aroma.

Ingredients, Step 2 Ginger Beer:

  • 85 g ginger root, peeled and grated
  • 3.5 L of filtered water
  • 2 g of sea salt
  • 300 g sugar (white or brown, I used white because I wanted a clear ginger beer)
  • 42 mL lemon juice
  • 250 mL of ginger bug

Directions:

  1. on the 5th or 7th day, combine 2 L of water, ginger, sugar and salt in a large non-reactive pot, bring to a boil then allow it to simmer for 5 minutes, stirring periodically to steep the ginger.
  2. Remove from the heat and add the remaining water. Allow this liquid to cool completely. Once cool, use a very fine sieve to strain the ginger to make a clear liquid. Pour the ginger bug into the mixture (make sure that it is room temperature, about 23° C or 74° F, as you will kill the ginger bug if it is hot).
  3. Add the lemon juice and stir well.
  4. Pour into sterilized bottles, making sure they are only about 2/3 full because this ginger beer will actually ferment and produce carbon dioxide.
  5. Store bottles in a warm, dark place away from light and allow it to ferment for about 10 days. Carefully loosen caps from time to time to relieve the pressure from fermentation (I did this once per day).
  6. Refrigerate the ginger beer when it has reached your preferred level of sweetness. Refrigeration causes the fermentation to stall significantly. The longer the fermentation, the less sweet your ginger beer will be. We fermented our lot for 10 days and it produced a gingery, slightly carbonated beer that wasn’t as sweet as I thought it would be.

I know there is no orange in the Moscow Mule recipe, I just wanted a hit of colour.

Notes:

  • I used recycled screw cap wine bottles, properly washed, rinsed and sanitized.
  • Make sure you tighten the screw caps well so the ginger beer can ferment. Also, make sure you release the CO2 every day, by opening the bottles and allowing them to exhale, so the bottles don’t explode.
  • Even after the ginger beer has fermented and is resting in the refrigerator, it contains a lot of effervescence, so be careful. Open bottles over the sink. Don’t say I didn’t warn you.
  • I suspect there is some alcohol in the ginger beer I made, but I don’t know for certain.

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In the Spring edition of the LCBO’s (our liquor store) Food & Drink magazine, they featured a Turmeric, Miso & Ginger Soup that immediately caught my attention. In mid-March, we were still craving soups, believe it or not, so I thought I’d give this colourful soup a go in my humble kitchen. The flavours were earthy, brightened by the lemon juice and sweetened by the peas and corn, everything one could want from the spring soup.

An Earthy soup to warm and ward off any spring colds.

Turmeric, Ginger, Miso Soup with Peas and Corn

Makes 1 L soup

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 15 mL EVOO
  • 70 g sweet onion (such as Vidalia), finely chopped
  • 50 g celery, sliced
  • 1 L vegetable stock, divided
  • 20 g ginger, roughly chopped
  • 2 g garlic, roughly chopped
  • 5 g turmeric powder
  • 20 g white miso
  • 15 mL freshly squeezed lemon juice
  • 70 g each, frozen peas and frozen corn

Directions:

  1. In a medium stock-pot, heat the olive oil and add the chopped onion and cook until translucent. Add the celery and cook for a minute or so longer.
  2. In a small measuring cup fitted for your stick blender, add about 125 mL vegetable stock, the ginger, garlic, turmeric and miso and blend until smooth.
  3. Add the turmeric mixture to the celery and onions and cook for a few minutes, until you can smell the garlic. Add the remainder of the vegetable stock and lemon juice and bring to a boil. Add the frozen peas and corn and stir for a minute.
  4. Serve hot.

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I have had a bum shoulder for the longest time. I’m seeing a chiropractor and she does acupuncture and some massage techniques which have been quite successful but I thought I’d help it along by adding some turmeric to my routine because it is widely known as an anti-inflammatory. We had a couple of days with back to back dishes with turmeric and it seems to have helped. Although it isn’t nearly as cold out as it was in December and early January, it is still winter in these parts and soup is definitely at the top of my list of cravings.

Slow Cooker Lentil Tomato Soup with Turmeric

A KitchenInspirations Original Recipe

Makes 750 mL of soup

To print recipe, please click here.

Ingredients:

  • 100 g onions, roughly chopped
  • 20 g roasted garlic (about 3 large cloves)
  • 60 g red lentils
  • 350 mL vegetable stock
  • 200 g tomatoes
  • 10 g turmeric
  • 5 g sea salt
  • 3 kaffir lime leaves
  • 250 mL Coconut Milk

Directions:

  1. Combine everything but the coconut milk in the bowl of a small slow cooker and cook (mine only has one temperature) for 4 hours.
  2. Purée to a smooth creamy velvety soup, adding the coconut milk slowly. Press through a fine sieve. Reheat if necessary. Serve hot with a drizzle of olive oil, chili oil or toasted coconut.


It is a smooth and velvety soup.

Notes:

  • Because I blitzed the kaffir lime leaves into the soup, it is imperative to press the soup through a fine sieve to catch the hard bits. It will also result in a velvety smooth, creamy soup.
  • The coconut milk adds a bit of sweetness to the soup, but doesn’t make it sweet.
  • The lentils add creamy texture and protein.

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One of my New Year’s resolutions is to eat a more vegetable-based diet. I have no intention on going vegetarian but I would like to limit my intake of meat a bit more; currently, we don’t eat a lot of beef, but we do eat pork, chicken and lamb (we will continue to eat fish). In this effort, I searched out a meatless chickpea recipe with turmeric. Turmeric has gained some notoriety for its medicinal properties that I wanted to take advantage of. If you wish to read more about it, read this article. Turmeric is also quite beautiful and tasty too! I altered a Guy Fieri recipe to our taste.

Be careful as the turmeric discolours everything, even nailpolish!

Roasted Cauliflower and Chickpeas with Raisins and Turmeric

This recipe makes 4 medium servings.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tbsp ground cumin
  • pinch of cayenne pepper, if desired
  • 1/4 cup olive oil
  • 1 tbsp freshly grated ginger
  • 1 clove garlic, finely minced
  • 1 head cauliflower, cut into florets
  • 1/2 sweet onion, chopped
  • 2 1/2 cups cooked chickpeas
  • 1/2 cup raisins
  • zest of one orange, optional
  • salt and pepper to taste

Directions:

  1. Pre-heat the oven to 375° F.
  2. Pour the oil into a large mixing bowl, and then add the spices, ginger, garlic, cauliflower, chickpeas and onions, and toss to coat everything evenly. Toss in the raisins and zest and mix in evenly. Place on a sheet tray and season with salt and pepper.
  3. Roast in the oven until lightly browned and the cauliflower is tender, 30 to 35 minutes.
  4. Serve on a bed of sautéed spinach or baby kale, dressed with a light vinaigrette.

Notes:

  • I always used dried chickpeas, about 140 g dried chickpeas will yield the cooked amount required for this recipe.
  • If you have leftovers, simply warm up with some vegetable stock and purée into a smooth, velvety soup.
  • 1/4 cup olive oil seems like a lot, but it really just covers the cauliflower and chickpeas.

The turmeric shaded the cauliflower in a beautiful yellow colour.

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On a recent trip to visit friends in Delavan, we traveled to New Glarus, a very Swiss town in central north Wisconsin. After visiting the New Glarus Brewery (which was very cool), we were quite hungry for some lunch, so we went into town and had a very delicious lunch at Glarner Stube. They make a Rösti potato dish that is out of this world: they stuff it with Swiss cheese (something like Appenzeller) and it was awesome! I knew I wanted to recreate this dish at home, but I really needed to get back to healthy eating, so I parked the idea for another time.

We had a dear friend and her hubby for brunch at the house and I wanted to make a healthier meal so I decided to experiment in making zucchini rösti (similar to rösti potatoes, a traditional Swiss treat). My dear friend is gluten intolerant so I decided to use coconut flour instead of the gluten free flour mix as I was also trying to keep the carbs low. This is a very flavourful dish, however, I would be lying if I said it was like rösti potatoes because the zucchini does not crisp up like potatoes do, but it is still quite tasty (although, it might if you pan fried it in a small amount of oil instead of non-stick spray). I know I will make this alternative for myself when I make the potato version for the carb lovers!

A tasty alternative to Rösti Potatoes.

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes one Rösti about 20 cm or 8″ diametre.
Click here to print the recipe.

Ingredients:

  • 430 g zucchini, grated (all the liquid squeezed out to about 350 g zucchini)
  • 80 g sweet onion, thinly sliced
  • 20 g coconut flour
  • 5 g salt
  • 3 tbsp egg white (or 1 egg)
  • 1 clove garlic, minced

Directions:

  1. Combine grated and drained zucchini with the sliced onion and sprinkle with the coconut flour. Mix well.
  2. Combine salt, egg and minced garlic and mix well. Pour this mixture over the zucchini and combine well.
  3. Prepare a small frying pan with oil (or non-stick spray) and heat. Add the entire zucchini mixture into the hot frying pan and cook over medium heat, about 15 minutes. Flip and continue to cook for an additional 10-15 minutes until cooked through and golden on the edges.

Here are a few pics of our trip to New Glarus and the New Glarus Brewery.

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I have seen this beautiful sauce pop up over a couple of blogs I follow, like Karen of Back Road Journal and Maureen of Orgasmic Chef and since I was making a Spanish potato omelet for an appetizer for a recent dinner party, I knew I had to pair it with this luxurious sauce. Spaniards sure know how to make beautiful raw dishes like Gazpacho, this sauce is smooth and perfectly balanced, making it an amazing addition to chicken or fish or even a simple pasta or gnocchi dish. The toasted almonds become the thickener and the olive oil emulsifies everything to a smooth, creamy sauce. I omitted the bread because I wanted to make it gluten free and because our dinner party had two kids, I went light on the smoked paprika and garlic, feel free to ramp it up if you’re in the mood.

Spanish Romesco Sauce

Makes 375 mL  (1 1/2 cups) sauce

Original recipe, please click here

Ingredients:

  • 1 large fire roasted red pepper, skin removed
  • 1 garlic clove, finely chopped
  • 1/2 cup slivered almonds, toasted
  • 3 Campari tomatoes
  • 2 tbsp Red Wine vinegar
  • Pinch of smoked paprika
  • 1/2 cup extra-virgin olive oil
  • Mediterranean Sea Salt*, to taste
  • Freshly ground black pepper, to taste
  • Parsley, finely chopped

Directions:

  1. Add everything but the parsley to your immersion blender container and blend until creamy and smooth.
  2. Stir in the finely chopped parsley.
  3. Serve warm or room temperature over fish, chicken or pasta. You can even use it as a dip for raw veggies or crackers.

*This is the sea salt I used. I purchased it San José, Spain last year.

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Mediterranean Sriracha Fish

Recently, I worked on an on-location two-day motion shoot. I was one of four food stylist employed for the two days. We worked from the compact, professional, mobile kitchen called Maindish, it was rather cosy! They were 15 hour days with few opportunities to sit down (who said food styling was glamorous?). I’m always amazed at the shear number of people it takes to make a commercial happen, 60, in this case! By the way, on location also means cramped, because you’re having to squeeze in everyone and everything into relatively small spaces, it really is quite the orchestration! 

I found this recipe on Epicurious; I chose it because I had most of the ingredients at home (along with an inordinate amount of sun-dried tomatoes). It was absolutely delicious, so I decided to document it for the future, plus, I made a few changes.

Mediterranean Fish in a Tomato Sriracha Sauce

Serves 2

Ingredients:

  • splash of EVOO
  • 70 g (1/2 medium) sweet onion, peeled and finely sliced
  • 90 g (~1/2 medium) fennel bulb, finely sliced
  • 1/2 tsp sriracha sauce (add more if you like heat)
  • 250 mL (1 cup) tomato purée from fresh or canned tomatoes (I used homemade)
  • 30 g (~1/4 cup) sun-dried tomatoes, chopped
  • 2oo g white fish fillets
  • Sea salt and freshly ground pepper
  • A handful of baby spinach
  • Black olives (I used Niçoisse)

Ingredients for the topping:

  • 2 tbsp flat-leaf parsley
  • Small handful of spinach
  • 2 tbsp sun-dried tomatoes
  • 1 small clove of garlic, peeled and finely chopped or grated
  • Zest of 1 lemon, plus a squeeze of juice

Directions:

  1. In a medium-sized, frying pan (I used cast iron), heat a splash of olive oil and sauté the onion, fennel and sun-dried tomatoes for 2 to 3 minutes.
  2. Combine the tomato purée with the sriracha sauce and stir well. Add the tomato purée to the frying pan and simmer for 4 to 5 additional minutes. Season to taste with a little salt and pepper.
  3. Place the fish on top of the tomato mixture, spooning a little of the sauce over the fish. Cover and simmer on medium-low for 8 to 10 minutes, or until the fish is fully cooked.
  4. Meanwhile, in the small bowl of a food processor combine the parsley, spinach, sundried tomatoes, garlic, lemon zest and juice and process until chopped and well mixed. Set aside.
  5. When the fish is completely cooked, carefully stir in the olives (putted and sliced, if you’re using larger olives) and baby spinach and warm through (spinach should wilt).
  6. To serve, place the fish on a spoonful or two of cauliflower mash or polenta and dollop the tomato sauce over the hot fish. Dot the herb topping over the fish and sauce to finish.

Notes:

  • This combination of vegetables and tomatoes would work very well with chicken, but you’ll need to increase your cooking time.
  • I used Tilapia for this particular recipe, but haddock, cod, sea bass or monkfish would also work well.
  • The first time I made this recipe, I did not have fennel so I substituted 2 stalks of celery, it was equally as delicious.
  • I used sun-dried tomatoes in olive oil, you may use dry but you might need to soak them in water so they are not chewy.
  • To reduce calories, omit the olives and use non-stick spray instead of olive oil.
  • If you use ordinary black olives, pit them and cut them into thirds.
  • The weights I suggest in the recipe are not carved in stone, just gives you an idea of proportions for two.

 

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