Ahh, Pork, the other white meat. Loooovely. God knows you’ve all probably had your fill of turkey so I figured we’d give him a rest for a bit. Pork loin is one of the leanest cuts of meat out there and when done right is damn tasty. A lot of people have a tendency to over cook pork as they’ve been told to never serve it pink and in doing so, they end up cooking the living daylights out of it. We call that version ‘tough as leather’ and if this is the case I’d almost prefer to wear them as a pair of shoes than to eat the well done dry pork! When cooked right it should be moist and have buckets of flavour. My cooking technique will guarantee that you don’t end up with another pair of shoes in your closet (although we know how you laaaadies likey the shoes).

You’ll love the toasted nutty fennel flavour here. It really is good.

RECIPE:
Serves 4

1 lb sustainably farmed/ local organic pork loin

1/2 cup fennel seeds – toasted & ground
1 lemon – zested
1 tbsp black pepper
Agave nectar
1 tbsp olive oil
1/2 cup broth (veg or chicken)

DIRECTIONS:

Preheat oven to 400*F.

Preheat skillet on medium heat for 1 minute. Add fennel seeds and toast until fragrant, 4 minutes approx. Do not burn. Add to a mortar and pestle and add a pinch salt. Ground. Once ground add the lemon zest and pepper.

Lay the pork loin on a cutting board and season with salt on all sides. Roll the loin on the board to absorb all the seasoning. Drizzle agave on all sides of the loin then roll the pork in the fennel mixture, rubbing it in so the mixture sticks. Make sure you coat all sides.

NOTE: The agave is to help the spice coating to stick to the loin.

Preheat same skillet on medium heat for 2 minutes and add 1 tbsp olive oil. Once hot add crusted pork and sear on all sides until golden approx 2 minutes each side.

Once seared lay on foiled sheet pan and add broth to the pan. Pop in oven for 10 minutes approx or until internal temp 125*F.
TIP: Adding broth is my special technique for all lean proteins to keep them beautifully moist while roasting.

Remove from oven and let rest for 5 minutes before carving. Don’t be afraid to cook the pork to medium rare. Pork loin, being a very lean protein, shouldn’t be over cooked. By letting it rest you’re allowing time for the juices redistribute into the meat, which should be a perfect moist medium rare/medium when ready to carve.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

And now for something completely different! Need something other than turkey or ham to spice up the ol’ taste buds again after the holidays? Here’s something to tickle your fancy. This is a simple little healthy dish that takes just minutes to throw together. Of course you can use chicken instead of the shrimp if you prefer. No biggie. You can adapt this recipe all year round too to accommodate whatever veg is fresh and in season. Yet another beauty about my cooking (wink wink).

If you’re feeling adventurous and may even have gotten a pasta maker from Santa this year try making your own pasta. Having fresh homemade pasta will take this dish up a notch and will get you some serious kudos from your friends. In fact, have them help you make it! Making your own pasta is actually quite straight forward and boy will you notice the difference. Here’s how!

RECIPE:
Serves 4

1 lb local or wild medium shrimp (21-30’s- between 21 and 30 per pound), peeled & de-veined (P&D’s if you want the lingo)
1 cup Cannelini beans – drained
8oz Brussels sprouts – cook for 7-10 mins in boiling salted water. Drain and once cool enough to handle cut each sprout in half.
1 cup dry fusilli, penne, rigatoni pasta (2 cups cooked) or the fresh homemade stuff will work, too
1/2 lemon
chopped parsley

PESTO RECIPE
Makes 2 cups (extra for another time)

2 bunches fresh basil – packed
2 cups Italian parsley – packed
1 lemon – zested
1/2 lemon – juiced
2 tablespoons toasted walnuts – toast in a dry heated saute pan for 3-4 minutes tossing periodically until browned but not burned
1/4 cup grated Parmesan (low fat preferably)
1 1/2 cups olive oil
S&P to taste

DIRECTIONS:
Add all pesto ingredients in a food processor, except for olive oil. Blend and while blitzing gradually pour in olive oil. Season with ¼ tsp salt and ¼ tsp pepper. Done.

To make the dish: Preheat large saute pan on high for 1 minute. Drizzle 1 tbsp olive oil. Add shrimp and saute for 3-4 minutes, stirring to cook all sides. Add cooked Brussels sprouts and continue sauteing for another minute. As the shrimp begin to turn opaque and become firm add 1/2 cup pesto along with the cooked pasta and beans. Toss to coat.

Finish with a squeeze of fresh lemon juice and chopped parsley.

Ah yes, now we can sing our favourite song again, “We’re bringing healthy back. Yeah!”

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Sick of regular roast chicken? Looking for something new to impress the fam bam? Here’s an easy-to-do recipe that’ll give you a delicious falvourful bird. (Sounds like an infomercial doesn’t it?)

That being said, I had a slight mishap with the photos. The bottom line is…..they were not up to scratch. I made this recipe for Spice Month as a simple but delicious recipe highlighting thyme but because I wasn’t happy with the photos I never ended up using it. While I never retook the photos I decided to have a change of heart posting the recipe because at the end of the day the most important thing is is that it’s really really tasty.

So please forgive the photos and trust me when I say “Just Cook It.”

RECIPE:

5lb organic chicken
1 cup low-sodium chicken broth
1 bunch thyme
1/2 an orange

Brine Recipe:

1 gallon water (or more)
1 cup salt
1 bunch of fresh thyme
2 bay leaves
1 cup fresh ginger – chopped
1 large orange – cut in wedges
2 tbsp peppercorns

Brining is my secret weapon to ensure moist and tender birds. It’s a great technique to use especially with Thanksgiving coming up–we can all admit there’s nothing worse than a dry bird!  A wet brine typically uses water and salt sometimes combined with an assortment of herbs and spices for flavor. Submerging chicken (or turnkey) in the flavored salted water for a good 24 hours infuses a ton of flavor and moisture into the flesh so that the bird comes out moist and juicy not dry and flaky.

You’ll want to use a large enough bowl or container for the bird to be fully emerged. Place all brine ingredients in the bowl followed by the chicken. Add more water if necessary to make sure the entire bird is covered. Refrigerate for 24 hours in order to maximize flavor.

DIRECTIONS:

Remove brine from fridge 1 hour before cooking.

Preheat oven to 400°F.
Drain the bird and rinse in cold water. Lay on kitchen towel and pat dry. Stuff some kitchen towels in the cavity of the bird to soak up excess water.
Once the bird is reasonably dry, lay on foiled oven tray. Drizzle olive oil all over the skin, sprinkle with S&P and massage seasoned oil into the skin. Stuff the cavity with the thyme and the half orange.

Pour broth on the tray surrounding the chicken and pop in the oven for 1 hour to 1 1/4 hours. This is another one of my special techniques. The broth will help create steam in the oven and along with the brine, it creates a fantastically moist bird.
Once cooked (internal temp 165°F) let rest for 10 minutes before carving. This allows the meat to relax and the keeps the juices in the bird and not all over your cutting board.

NOTE: To check to see if it’s done, cut between the drumstick and the breast and if the juices run clear you’re good to go.

Don’t forget to save your chicken carcass for making homemade chicken stock!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I can hear it now across the pond…’What is Kweenoah anyway?’ That was you Mr. Eske, was it not?
Pronounced KEENWA, this is an ancient “grain” native to South America. It is high in protein and has light, fluffy texture when cooked. Its mild, slightly nutty flavour makes it an excellent alternative to rice or couscous. I actually started making this recipe with couscous so if you can’t find quinoa in your local health food store, substitute couscous and you’ll be good to go–delicious either way.
Not only is this dish packed with nutrients but it also makes a brilliant light summery side dish perfect for barbecues, picnics (Labor Day anyone?), lunches for the kids or even just as a snack in the fridge.

QUINOA & LENTIL SALAD

Serves 6

1 cup lentils (I used regular green lentils)
1 cup quinoa (I used red quinoa)
3 tbsp white-wine vinegar
2 tsp salt
3 tbsp extra-virgin olive oil
½ cup fresh mint, finely chopped
2 tbsp lemon zest
S&P to taste

DIRECTIONS

Begin by rinsing the lentils under cold water. In a small saucepan add enough water to cover the lentils by 2 inches, add 1 tsp salt and simmer until tender but not falling apart, about 15 minutes.
Meanwhile, place quinoa, 2 cups water and 1 tsp salt in another saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 15 minutes, approx.
When lentils are done, drain well. Remove hot lentils to a large mixing bowl and stir in 1 tbsp of vinegar, salt and pepper to taste. Cool lentils completely, stirring occasionally.
When quinoa is cooked, drain any excess liquid. Cool and add to lentils in mixing bowl.

In a small bowl whisk together remaining 2 tbsp vinegar, oil, S&P to taste. Combine lentils, quinoa and dressing. Add in mint and zest. Mix well. Cover and chill until ready to serve.

I also throw in a little fresh chopped lemon balm if I have some in the garden, which adds another dimension. I’ll definitely be making this for the weekend!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Hummus–You know who’s fave. The thing is, I used to buy hummus for the Missus at the grocery, then after looking at their ingredient labels and looking at the fresh herbs in our garden, we figured we’d make our own from now on. Not only is it healthier, it’s better for the environment and better for my wallet! All summer long we’ve been using different herbs from our garden to make new flavours of hummus and the outcome has been great. Even if you buy dill at the store for a recipe, odds are you usually have a good amount left over (right?) so this is a great way to use up the rest.

RECIPE:
Makes 1 1/2 cups

1/4 cup olive oil
1 x 15 oz can garbanzo beans – drained
handful fresh dill – stemmed
1 lemon zested
1 tsp lemon juice
1/2 cup cold water
1/4 tsp white pepper
1/2 tsp salt

DIRECTIONS:

Place everything except the water & oil in a food processor and puree. While pureeing, slowly add in the oil until combined. When the mixture starts to look dry slowly add in the water to achieve a smooth consistency. You may not need all of it or you may need more, depending how much dill you use.
That’s it! Taste for seasoning and add additional S&P to achieve desired flavor.

Other great hummuses (or is it hummi?):
Parsley Hummus
Artichoke, Basil & Goat’s Cheese Hummus
Homemade Whole Wheat Pita Chips (if you’re feeling adventurous!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

There are two things the Missus are crazy about in our house.  Our garden and (for some reason) hummus–any and every kind. She loves the stuff. I noticed the parsley in our garden was going hay wire so I figured I better do something with it and …….this is it.

RECIPE:
Makes about 1 1/2 cups

1 bunch flat leaf parsley
1 can garbanzo beans
1 tsp lemon zest
1 tsp salt
1/4 tsp white pepper
1/4 cup olive oil
up to 1/3 cup water

DIRECTIONS:

Add first 5 ingredients in a food processor and blend. While it’s going, slowly drizzle in the olive oil. Taste and season.
NOTE: If it’s too thick, while blitzing add in the water a tablespoon at a time until you reach your desired texture.

This is a great little recipe that you can keep in your fridge and is perfect for a quick healthy snack idea.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Summer is the best time for beautiful vibrant colors in the garden and it’s the best time for tomatoes! I couldn’t resist picking up these brilliant heirloom tomatoes at the weekend. I’ll warn you, they were pricy (3-4 bucks a pound!) but their taste is worth it, I promise you. In order to ‘qualify’ for this weeks Summer Fest I put them together with some French Beans (Haricot Verts) and since our herb garden is booming, we have cilantro out the ying yang so I decided to make……cilantro pesto. A lovely fresh twist on the usual basil pesto!

The key here with the beans is to just cook them until they go to this bright green color and are still nice ‘n’ crisp. The contrast of the sweet tomatoes and the fresh taste of my garden cilantro is light yet full of flavor. If you’re having bbq this weekend, make this–It’ll go down a storm.

RECIPE:

3 lbs heirloom tomatoes – make the trip to your Farmers’ Market–defo worth it for these!
1 lb French beans – trimmed

Cilantro Pesto:
Makes 2 cups (extra for another time)

2 bunches cilantro – packed
2 cups baby spinach – packed
1 lemon – zested
1/2 lemon – juiced
2 tablespoons toasted pine nuts – toast in a dry heated saute pan for 3-4 minutes stirring periodically until browned
1/4 cup grated Parmesan (low fat preferably)
1 1/2 cups olive oil
S&P to taste

Add all pesto ingredients in a food processor, except for olive oil. Blend and while blitzing gradually pour in olive oil. Season with ¼ tsp. salt and ¼ tsp. pepper. Done.

Blanch the beans in a pot of boiling salted water for 30 seconds until bright green color. Drain and refresh in bowl of ice water until completely chilled, Drain.
To assemble salad: Lay slices of the heirlooms around platter. Toss the french beans in enough pesto to coat and lay in middle of platter. Drizzle a little pesto over each tomato and season with S&P to taste. That’s it! Don’t be afraid to try all the colors of heirloom tomatoes. Ask your local vendor which ones will be the best and tuck in!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible

As I did my morning check on Twitter I spotted Jaden from Steamy Kitchen talking about Summer Fest 2009. I wasn’t sure if she was talking  about a music festival or a tomato festival but as it turns out I was on the right track thinking tomatoes–

“Summer Fest is a cross-blog event every Tuesday for the next four weeks, which will be a celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best.”

Count me in. So how does it work?

The four main players, A Way to Garden, Mattbites, Steamy Kitchen & White on Rice, have picked a different theme for each week beginning with HERBS. Starting today (and every Tuesday thereafter) they’ll each post a new recipe/tip using the chosen special ingredient on their own sites where we (fellow bloggers) are encouraged to leave our own recipes & such using the same ingredient creating cross-blogging for food enthusiasts. It’s a great way to introduce yourself to other bloggers, not to mention pick up a few new recipes and tips. What a brilliant idea!

So what did I contribute? Well since I used herbs from my own garden in my Mango-Jalapeno Crabcake recipe, I decided that would be spot on. Want to join in on the fun? Leave your recipe or favourite links, whether to your own blog or someone else’s, at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.
Let me know if you join! Cheers!