Basil Pesto

A while back I made spinach pesto and used it as the base for a chicken pasta sauce. It was so easy to make and a nice change from the tomato based sauces I am use to, that I thought I would try a basil pesto this time. I had fresh basil in my fridge and every time I opened the door the smell was so fresh and uplifting I couldn't resist. I thought it would make a nice sauce for pasta, a spread for a grilled veggie sandwich, pizza sauce and/or mixed with mayonnaise to dip veggies or potato wedges in.


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

In a food processor combine the basil, pine nuts, cheese, garlic, and salt and pepper. Pulse in a the food processor. While pulsing slowly add the olive oil in a constant stream. Add more salt and pepper if needed.

Makes 1 cup.

Chocolate Coconut Tarts

I found this recipe on Foodtv.ca and thought the presentation was very nice. This recipe was made for our dinner/book club meal last week. We enjoyed wine and cheese for appetizers, followed by a nice salad and peanut crusted chicken sandwiches on focaccia buns, ending iwth these chocolate coconut tarts. I made few in large muffin tins and then the rest in a mini muffin tin.

I used the dark chocolate in order to boost the antioxidant content of this recipe. Dark chocolate has a higher cocoa content and is hence richer in antioxidant flavonoids called flavanols, which include procyanidins, epicatechins, and catechins. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. I am not sure the health benefits of this tart are anything to overly boost about, however they are tasty (sweet and rich flavor).

Coconut Tart Shells:
2 x egg whites
2 cups of shredded coconut

Chocolate and Coconut Cream:
1/2 cup of coconut milk
8 oz of bittersweet chocolate, chopped (dark chocolate)

For the Coconut Tart Shells: Preheat oven to 350 degrees. Whisk egg whites lightly and stir in coconut.

Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.

Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream: Heat coconut milk. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth. Pour the mixture into the tarts. Can serve warm or let sit (chocolate will harden slightly).

Serve with whipped cream or fresh fruit.

Superfood #3 - Strawberry Spinach Salad

Today's Superfood and cancer fighting foods are strawberries and spinach. Strawberries contain a phytonutrient called quercetin, which has been shown to reduce and kill cancer cells (they inhibit cancer cell proliferation). They are also known as brain food, as they help with memory.

Spinach contains many antioxidants and anti-cancer agents. These agents have been shown to slow down cell division in different cancers. This superfood also contains folate, magnesium, vitamin C, E and A and had anti-inflammatory properties.

This salad is a summer staple for me. It is light, fresh tasting and compliments most things on the grill. Last night my husband grilled burgers (with 5 types of chilies) with a side of this salad. I typically make it with poppy seed dressing. However, with no poppy seeds in the house I made a honey-mustard dijon vinegrette. I also usually make this salad with baby spinach, but decided to use mature spinach this time.

Salad

1 bunch of spinach
1/4 red onion sliced thinly
1/4 cup slivered almonds
1/2 pint strawberries sliced
cracked fresh pepper

Vinaigrette

3 tsp runny honey
1 T red wine vinegar
1 T grainy dijon mustard
1/4 cup olive oil
salt and pepper

Combine ingredients and shake well.

Marc's 5 Alarm Burgers with Spinach Strawberry Salad

LiveSTRONG With A Taste of Yellow

I am pleased to announce my entry into the LiveSTRONG With A Taste Of Yellow event, hosted by Barbara of Winos and Foodies. Having had many friends and family affected by cancer I am pleased to be part of this wonderful event, helping bring more awareness and support to the fight against cancer. I am truly inspired when so many people come together to make a difference.

As soon as I heard about this event I brainstormed a few ideas. I first made this Easter Banana Cheesecake for the LiveSTRONG event. Being new to food photograhpy I practiced taking pictures of the cheesecake. I first decorated it with mini eggs, and then tried many photos with the yellow bracelet. I believe overtime I will be able to improve my photos and learn my new camera. Enjoy!

For a thin cheesecake use a 10" spring-form pan and 8" pan for a thicker cheesecake.

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
8T melted butter
1 tsp cinnamon

Filling:
500g cream cheese (used light)
3/4 cup sugar
2 tsp lemon juice
lemon zest
4 large eggs
1 cup sour cream (used light)
1 cup mashed bananas (about 3 medium or 2 large)
1 tsp vanilla
1/2 cup chopped mini eggs (or other chocolate)

Directions:

Preheat the oven to 350F.

In a food processor mix graham cracker crumbs, sugar, cinnamon and melted butter. Blend well. Press the crumb mixture onto the bottom and partly up (1") the sides of a greased 8-10" spring form pan.

Make sure the crumb mixture is smooth and an even thickenss along the bottom of the pan. Use the bottom of a glass to press the mixture down. Bake for 10-12 min in preheated oven.

Remove from oven and cool to room temperature.

Reduce the oven to 325F.

In a large bowl beat together the cream cheese, sugar, lemon juice and zest. Add the eggs, on at a time, beating thoroughly after each. Stir in the sour cream, the vanilla and the mashed bananas and blend well.

Pour the mixture into the prepared crust and bake for 1hr 15min at 325F.Cool in oven, with the door propped open, until cake is at room temperature.

Chill in fridge for 4-6 hours (or overnight) lightly sealed.Before serving take out of fridge and bring to room temperature (about 30 mins).

Can store in freezer for about 2 months.

Superfood #2 - Walnuts - Apple-Carrot Bran Muffins

These Apple-Carrot-Bran muffins contain high amounts of fiber, fruit, vegetables and walnuts. All of these ingredients have cancer fighting properties. The information regarding foods is taken from a variety of sources, including the Mayo Clinic, Kurt Greenberg and others.

Carrots are an excellent source of beta carotene and potassium. People that eat carrots a few times a week or consume carrot juice on a regular basis have lower rates of lung cancer and may reduce risk of esophageal, throat, mouth, stomach and skin cancers. Furthermore, the fiber in carrots may help reduce risks of colorectal cancer.

Apples are a good source of the water soluble fiber, pectin, a bacteriostatic compound effective in combating E. coli, staphylococcus aureus and streptococcus faecalis. The may help to reduce the risk of colon cancer. A good source of salicylates, a possible chemopreventive for skin cancer as well as quercetin and glucaric acid.

Walnuts are known as one of the superfoods. They are a good source of monosaturated fat (like that of avocados and olive oil). Walnuts are rich in omega 3 fatty acids and contain the anti-cancer phytochemical called, ellagic acid.

Lately, I had been thinking about making an apple coffee cake, and also had carrot cake on my mind. This sparked the thought that perhaps I could combine the ingredients I liked from these recipes and make an apple-carrot with of course bran -muffin. It seemed to turn out well, although muffins were a bit small, they were moist and extremely flavorful.

1 3/4 cups whole wheat flour
1/2 cup wheat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups shredded carrots
2 peeled and shredded apples
1/2 cup raisins
1 /2 cup chopped walnuts
3/4 to 1 cup milk
2 beaten Eggs
1 tsp vanilla

Mix together flour, wheat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts.

Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened, but do not over mix.

Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.

Makes: 12 large muffins or 18 smaller ones.

Superfoods #1 - Blueberries & Yogurt

In my last post I stated that since April is Cancer Awareness Month, I would be posting recipes containing cancer fighting foods. I decided that each recipe would feature one of the "superfood" which are known to have cancer fighting properties. Superfood is term attributed to foods with high phytonutrients offering health benefits such as fighting diseases.

Last post featured beans as a superfood, although the recipe contains other phytonutrient filled foods. Today's simple recipe will feature blueberries & yogurt.

Blueberries contain high amounts of antioxidants and may help block the metabolic pathways that can promote cancer. Most doctors who are well versed in the relationship between disease and healthy eating will recommend eating 1/4-1/2 cup blueberries daily (fresh or frozen).

Yogurt thanks to its probiotic properties helps rid the body of bacteria. Yogurt can help increase the bodies level of interferon (a powerful weapon of the immune system against tumor cells) while also raising the level of natural killer cells. It has been shown to slow down the growth of tumor cells in the GI tract while improving the ability of the immune system to destroy active tumor cells. In addition it can block the production of carcinogenic agents in the colon.

The best part is this healthy mix of superfoods takes no time to prepare. In fact this recipe takes only a few seconds to mix together and can be eaten as part of a breakfast or healthy snack.

1/2 -1 cup vanilla yogurt
1/4 cup fresh blueberries (try organic, wash non organic well)
1 T wheat germ or 1 T ground flaxseed

Ideas
Mix frozen berries into hot oatmeal or cereal
Blend together yogurt, banana, ice, whey protein,milk, blueberries for a shake

Yogurt & Blueberry Cake

Recipes:
Whole Wheat Blueberry Buttermilk Pancakes topped with vanilla yogurt
Blueberry Bran Muffins
Blueberry-Raisin Bran Muffins

Cooking to Combat Cancer #2 with Mexican Black Bean Salad

I first want to thank Mele Cotte for hosting such a wonderful event - Cooking to Combat Cancer #2, bringing more awareness to healthy eating and cancer. There are so many wonderful recipes and foods out there that I am looking forward to seeing the final compilation from all the participants.

Being passionate about healthy eating, I am always trying to pack each recipe with the so called superfoods. For this event I wanted to find the "ultimate cancer fighting recipe" but there are just so many ideas, the more I thought about my own creations and the more I reviewed other existing recipes, I became more indecisive about what I wanted to make and/or post for this event.

Then the weather turned nice, the warm sun melted the snow and my bbq which had been covered by that white fluffy stuff for 4 months suddenly appeared. The light from the sky shone down on it in a heavenly manner. Instantly I began to crave that grilled flavor and could literally smell that mouth watering bbq aroma, triggering my hunger pangs.

To satisfy my pangs I threw a delicious veggie burger on the grill. To compliment this burger I decided that a Mexican Black Bean Salad with Chili Lime Dressing would be a healthy and colorful side dish. This salad is a wonderful contribution for the Cooking to Combat Cancer Event as the ingredients contain high amounts of fiber, phyotochemical, lycopene and anti-oxidants.

Salad
2 cups chopped green beans, raw, cut diagonally into thirds
19oz chick peas (canned ones should be drained or use dried beans, soaked)
10oz black beans (canned ones should be drained or use dried beans, soaked)
1 red pepper, diced
1 tomato, diced
1 cup corn kernels
1/2 mango, peeled ad diced (optional)
3 green onions, sliced
1 jalapeno, deseeded, finely chopped
1/4 cup fresh cilantro, chopped

Chili Lime Dressing
1/4 cup olive oil or grapeseed oil
zest of one lime
3 T fresh lime juice (1-2 limes)
pinch of salt and freshly ground pepper
2 tsp chili powder

In a large bowl add the black beans, chick peas, corn, cut green beans, red pepper, tomato, green onions, and jalapeno. Mix the beans. Then add the fresh cilantro. Mix again.

You can add the ingredients for the dressing directly to the salad, or mix the dressing in a seperate small bowl first. I prefer the latter. Whisk together the oil, lime zest, lime juice, chili powder, salt and pepper. Pour over the salad and mix to coat. Chill in fridge prior to serving.

The mango was a secondary thought. I had made the bean salad and enjoyed it as it was, however the second day noticing 1/2 a mango in my fridge I decided to cut it up and add it to the leftover salad. The flavor the mango brought to the salad was amazing, complimenting the spice of the chili powder. I have also considered adding avocado to the mix, maybe next time.

Being inspired by the many foodies hosting cancer events and noting that April is Cancer Awareness month, the remaining recipes for April will be geared towards recipes containing cancer fighting foods.

More healthy recipes containing anti-cancer fighting foods:

Roasted Red Pepper and Basil Pesto
Vegetarian Stuffed Peppers
Spinach and Walnut Pesto
Stuffed Chicken Thighs with Red Pepper-Tomato Sauce

Other Cancer Events

Hike for a Cure
Hike for a Cure (Fort's Blog) - open's to new blog
Hike for a Cure Update (Fort's Blog) - open's to new blog

Mexican Bean Salad Mixed with Whole Wheat Penne

Asian Rice Rolls

Recently a few of my friends have been getting together to host a dinner party, each taking our turn as hostess. Typically we do a theme night in which the host determines the theme and recipes she is going to make. The other women bring the wine and the dessert and help prepare the meal at the direction of the hostess. There is usually so much food that we each get to take some home for leftovers. It is a great way to learn new recipes, cooking methods and most importantly to get to chat with one another.

One of my friends, who recently lived in China and traveled the South Pacific, invited us over for some traditional Asian dishes. We had a delicious rice rolls/warps, coconut curry chicken and for dessert the famous banana cheesecake (not mine, but my friends).

I had ordered rice rolls a few times in restaurants and had them made by other hostesses', but none compared to these. The ingredients she used were so flavorful and fresh. Although unable to perfect the roll yet, I have made these a few times since. The following ingredients are my preference, but can be altered.

-
1 package rice paper wraps

warm water (use tap)

1/2 lbs large shrimp, cooked (cold or hot) - or tofu

1/2 cup cilantro

1 mango, sliced
1/2 cucumber, peeled and sliced

1/2 avocado, peeled and sliced

romain lettuce

rice vermicelli, cooked

Can also use bean sprouts, snow peas, pickled ginger, red pepper or carrots.

Serve with peanut sauce or red chili sauce.

If using uncooked shrimp, prepare it by removing tails and then cooking in a non stick skillet over med heat until they turn pink. Remove and rinse with cold water. Can also use precooked shrimp.

Cut up the ingredients and set aside in piles. To cook the vermicelli, boil a pot of water. Once boil add the rice noodles and remove from heat. Let sit for about 5-8min until noodles are soft. Rinse under cold water.

Now to make the rice paper wraps, you start by taking a rice paper wrap and running each side briefly under warm water. The wraps will initially still feel hard, but they will get softer after removed from water. DO NOT OVER WET or they will break apart.

Place the damp/wet rice wrap on a plate. In the center of the wrap place the rice noodles, followed by layering the ingredients of your choice. I like to use the rice noodles, 2-3 shrimp, lettuce, mango, avocado, , cucumber and cilantro.

Wrapping the Roll: First fold up the bottom of the wrap to cover the ingredients. Then pull in the sides and roll in over each other tightly, careful not to tear the wrap. You can then either fold the top of the wrap downward or leave open to expose the ingredients. If folding in the top, you can also cut the roll in half to serve (roll needs to be tightly wrapped for this

Serve with peanut sauce.

Lemon Poppy Seed Loaf

Spring is here! Yes yes I know spring arrived last week. But with blowing snow, temperatures below zero celcius and 4 foot snow banks, it felt more like the dead of winter and I could not bring myself to post anything regarding spring.

But the last few days have been sunny and warmer, and now I am starting to think about all those fresh spring flavors, like lemon.

This lemon loaf is one of my favorites. It is light and fluffy, full of fresh lemon aroma and flavor. The poppy seeds give it a nice texture and the glaze keeps the loaf moist and adds a nice sour sweetness.

3/4 cup granulated sugar

1/4 cup soft butter

1 egg

2 tsp grated lemon rind

3 T lemon juice

1/2 cups milk (1 or 2%)

1 1/4 cup all purpose flour

1 T poppy seeds

1 tsp baking powder

1/2 tsp baking soda

1/3 cup light sour cream

Glaze
1/4 cup icing sugar
2 T lemon juice

Directions

In a large bowl or food processor, beat together sugar, butter, egg, lemon ride and juice, mixing well. Add milk, and mix well.

Combine flour, poppy seeds, baking powder and baking soda add to bowl and alternate with sour cream mixing just until incorporated. Do not overmix. Pour into 9X5 pre-sprayed pan and bake for 35-40 min at 350F.

For the glaze, prick holes in top of the loaf with a fork. Combine the icing sugar with lemon juice and pour over the loaf.

Makes about 15 slices.

Mexican Omelette

The thought of mexican and eggs reminds me of my week in the Mayan Riveria. It was my first vacation at a resort. To me I could not see myself sitting on a beach for 7 days doing nothing but eating, drinking, tanning, and eating and drinking some more. What is a vacation without mountains to climb? But this was my honeymoon and for the first time in my 28 years on earth, I felt like I could use some real R&R, and thought this would be the place to do just that.

No regrets! This was a much needed relaxing vacation, which offered culture in the small nearby town of Playa Del Carmen, snorkling with sea turtles, beautiful views of the ocean and plenty of food to try.

The food was pretty good. Each morning I could not wait to wake up to fresh tropical fruits, topped with granola and freshly grated coconut; scrambled eggs; the best ever refried beans; cinammon french toast and mimosas. No I did not eat all of that each morning, but I certainly wanted to. However, I had to pace myself and keep room for the noon hour Mojitos.

Lately with the cold I had been dreaming of once again sitting on the beach in Mexico. These thoughts inspired me to cook with some simple mexican flavors. Not having much time, I thought I'd whip up a simple omelette with some simple mexican ingredients. This is a quick & easy mid week meal that allowed me to get home from work eat and take off to plans.

On another note the Bread Baking Day Round Up #8 has been posted on Wild Yeast site. Mine is one of 49 great entries.

2 large eggs

1T water

freshly ground pepper

2-3 white button mushrooms, quartered

1 T red onion, finely chopped

2" zuchinni, sliced

1/4 tomato, diced

1/8 avocado, diced

1/4 cup old cheddar or monterey jack cheese, shredded

2 T hot salsa

Whisk together the eggs, water and pepper.

Using an 8-inch nonstick (spray with non stick spray or use 1 T butter) skillet preheat to medium-high heat. Add onions, mushrooms and zuchinni; sauté for about 5 minutes. Transfer mixture to medium bowl.

Respray the same skillet; heat over medium-high heat. Add egg mixture and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 4-5 minutes.

Pour the cooked vegetable mix over half of the omelette. Add diced tomatoes and avocado. Sprinkle cheese over veggie mix.

Using spatula, fold uncovered half of omelet over cheese and cook a few more mins until cheese is slightly melted.

Plate the omelette and serve with a few T of hot salsa and a side of refried beans.

Banana Cheesecake

Banana Cheesecake.

Decorated for Easter.

I had never tasted banana cheese cake before indulging in one at the Savana Cafe. This tropical fusion restaurant is one of the best in Ottawa. For winterlude they offered a 3 course meal including kalaloo soup (yummy & spicy), soy glazed salmon with coconut infused rice and steamed bok choy. Dessert was the most wonderful banana cheesecake. I do not eat desserts often, but I can tell you I lietrally licked the plate clean, and my expression was a la Meg Ryan in When Harry Met Sally.

After this experience I searched hi and low for a delicious banana cheesecake recipe and fell short on finding something that would stand up to the Savana cafe.....in the end I ended up taking parts of a few recipes and adding some of my own twists (not many). The friend I dined with that night, also unable to stop thinking about this mouth watering dessert made a banana cheesecake shortly after - it was pretty amazing - will have to get the recipe from her, if she'll let her secret out.

I made this particular cheesecake at Easter, the fresh banana flavor, light and fluffy texture, and crunchy mini eggs made it a delight for an early spring and Easter time dessert.

For a thin cheesecake use a 10" spring-form pan and 8" pan for a thicker cheesecake.

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
8T melted butter
1 tsp cinnamon

Filling:
500g cream cheese (used light)
3/4 cup sugar
2 tsp lemon juice
lemon zest
4 large eggs
1 cup sour cream (used light)
1 cup mashed bananas (about 3 medium or 2 large)
1 tsp vanilla
1/2 cup chopped mini eggs

Directions:

Preheat the oven to 350F. In a food processor mix graham cracker crumbs, sugar, cinnamon and melted butter. Blend well.

Press the crumb mixture onto the bottom and partly up (1") the sides of a greased 8-10" spring form pan. Make sure the crumb mixture is smooth and an even thickenss along the bottom of the pan. Use the bottom of a glass to press the mixture down. Bake for 10-12 min in preheated oven. Remove from oven and cool to room temperature.

Reduce the oven to 325F.

In a large bowl beat together the cream cheese, sugar, lemon juice and zest. Add the eggs, on at a time, beating thoroughly after each. Stir in the sour cream, the vanilla and the mashed bananas and blend well.

Pour the mixture into the prepared crust and bake for 1hr 15min at 325F.

Cool in oven, with the door propped open, until cake is at room temperature. Chill in fridge for 4-6 hours (or overnight) lightly sealed.

Before serving take out of fridge and bring to room temperature (about 30 mins). Can store in freezer for about 2 months.