We’re still at the tail end of heart month so this recipe is packed with heart healthy goodness in the form of kidney beans. Research has found that higher legume consumption was associated with a whopping 82% reduction in risk of heart attack. Beans are also a great source of protein and are a favourite of vegetarians instead of meat or fish. As a meat eater I love the variety so I use beans in some of my recipes as an added boost.

Serving Suggestion: I served these with spaghetti squash (check here for recipe) to replicate spaghetti meatballs but much better…I think.

RECIPE:
1 cup bulgur wheat
2 cups homemade veggie stock
2 cups cooked red kidney beans
1 large red onion – fine dice
2 garlic cloves – minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
2 organic eggs – beaten
1 cup Ener-G gluten free breadcrumbs or Italian breadcrumbs
1/4 cup cilantro – chopped
2 tbsp fresh marjoram – chopped
S&P to taste

DIRECTIONS:
Begin by cooking the bulgur in the veggie stock for about 20 minutes or until cooked. Taste it to make sure.
Preheat a medium saute pan on medium-low heat for 1 minute. Add olive oil and saute onion for 1 minute. Add garlic and spices and continue cooking for additional 3 minutes, stirring, until onions are cooked and translucent.
Remove onion mixture and set aside to cool.
Place cooked bulgur, onions & cooked beans in a large mixing bowl and add egg. With clean hands mix together along with the breadcrumbs and herbs.
Taste and season with S&P.
With wet hands roll each meatball to a golf ball size and lay on a foiled oven tray.

You can do this ahead of time and refrigerate until ready to eat. This will also help to firm them up.
When ready, preheat broiler and place tray under broiler to heat through and make crispy.

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

Superbowl Sunday is this weekend. Who’s playin’ again? Oh ya Norlins & da Colts. I have to tell you I couldn’t give a monkeys who wins but I just like the competitiveness of it and of course the mucho beers & grub, which I’ll partake in no doubt. I am a guest of this country so it would be rude not to join in.

With the weekend that’s in it I wanted to give you guys a good easy recipe with a bit of a twist on regular meatballs, which actually doubles as two separate dishes. You can do these ahead especially the meatballs and just let them simmer on the stove. With the sliders you could sear them ahead o’ time and just pop them in the oven for a few minutes when the boys (& girls) come over. Easy!

RECIPE:
Serves 4-6

2 lbs minced lamb
1 cup shallots – fine dice
1/4 cup fresh marjoram & oregano mixed – chopped
1/2 red bell pepper – fine dice
1 tsp chili flakes
1/4 cup Worcestershire sauce
1/3 cup gorgonzola cheese
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

DIRECTIONS:
Preheat saute pan on medium heat for 1 minute. Add olive oil along with diced shallots, red pepper and chili flakes. Stir to coat and turn heat to low. You want to sweat the veggies without getting them brown. Stir occasionally for 5-6 minutes. Once softened remove to a plate to cool for 10 minutes.

Meanwhile, as onion mixture is cooling, place the lamb in a large mixing bowl along with cheese, Worcestershire, herbs and S&P. Once veggies are cooled add to lamb. With clean hands get in there and mix thoroughly.

To Test: Preheat same saute you used already to saute the shallots. Drizzle a little olive oil in there and roll 1 meatball. Flatten down to slider size (1/4″ thick). Cook in the pan for a few minutes each side ’til cook through. Taste  and adjust seasoning to your taste if needed………..but I think you’ll be good.

Divide the meat mixture in half. One for meatballs the other for mini sliders.

MEATBALLS:
Roll the meatballs to golf ball size and lay on a foiled tray. Again use the same saute pan as above. Drizzle 1 tbsp olive oil and once all the meatballs are rolled out add to your tomato sauce of choice on the stove. Simmer for 1  hour partially covered. Once ready serve as is or with your favourite pasta and a good ol’ glass of red wine.

Make sure you take a gander at my mini meatball in pita pockets recipe from last year. These look (and taste) fantastic.

SLIDERS:
Roll each slider slightly bigger than the meatballs and flatten slightly to about 1/4 ” thickness. Preheat your grill pan for 1 minute on medium heat. Once ready to cook sear each slider for 3-4 minutes each side for medium rare or longer for more well cooked. Serve with the usual condiments, mustard, homemade ketchup and caramelized onions.

Who’s the real winner?

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

Alright guys, here we go again. New Years Eve…what to do? Does the thought of fighting the crowds out n about in the pubs and restaurants make you want to pull your fingernails out? (A little dramatic maybe, but you get the drift.) I definitely agree with you so (all in the name of research) I gathered some good friends to test out my theory of how much fun a dinner party can be. Believe you me, with the right people, some great home cooking and (lots of) great wine–great craic to be (and was) had! If you’re lucky enough to know someone with a wood burning pizza oven (obviously I’m just bragging ’cause I do, sorry) you can’t go wrong but if not, a great way to spend the evening is making fresh homemade pasta. Everyone can get involved and then come chow time the meal has special meaning, not to mention the taste of homemade pasta is superb.

RECIPE:
Serves 4

3 1/2 cups unbleached all-purpose flour
4 extra-large organic eggs

DIRECTIONS:

Mound the flour in the center of a large wooden cutting board. If you don’t have one use a clean work surface. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough comes together, remove it from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

NOTE: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

The easiest way to roll out pasta dough is to get yourself the attachment with your electric mixer. You can, however buy a pasta roller that attaches to your work surface and will defo result in some good Popeye-arms!

The instructions that come with your pasta machine/attachment are very clear but briefly, you’ll roll the dough through the machine a few different times making the pasta thinner each time it passes through. Once you’ve reached the final thickness you have an option of making whatever type of pasta you want i.e,, Fettuccine, Linguine, Spaghetti, whatever.

Try tossing it with fresh homemade pesto, bellisimo!

If you haven’t ever made or, more importantly eaten homemade pasta (and I don’t mean the stuff that comes in the plastic container you find in the store) give this a go. There’s no comparison. Trust me, I’m Irish!

Recipe adapted from the great Mario Batali

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

This is a great time of year for comfort food and you’ve got to agree that a good healthy lasagna is as good as it gets. I love pasta but along with everything else in life, all things in moderation. Typically lasagna is filled with heavy meats and cheese thrusting you into a food coma but this recipe is lighter since I cut the typical amount of cheese in half and used fresh veg. Combining seasonal squash with mushrooms is the business and it works brilliantly here with the earthy fresh herb flavours.

I had two different types of squash I had picked up at the Farmers’ Market, butternut and what I think was a Carnival or Kabocha squash, so I used half of each. You don’t have to mix the squash, you could use all butternut if you wish, but I really liked adding in something different.

RECIPE:
Serves 8

2 1/2 cups white onions – chopped
8 oz “baby bella” mushrooms – sliced (baby portobellas)
1/2 a butternut squash – peeled, seeded and cut into 1/4″ slices
1/2 a Carnival or Kabocha squash – peeled, seeded and cut into 1/4″ slices
2 cups veggie broth
3 tbsp fresh thyme – chopped
4 tbsp fresh sage – chopped
1 lemon – zested
1 x 15 oz container fat-free ricotta cheese
1 x 8 oz container fresh buffalo mozzarella
1/4 cup grated parmesan cheese (optional for topping)
2 tbsp Olive oil
2 cups organic marinara sauce
12 no-boil lasagna sheets
S&P

DIRECTIONS:

Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions for 4-5 minutes, stirring occasionally. Don’t brown. Add sliced mushrooms and continue sauteing for another 4 minutes until mushrooms soften. Season with S&P to taste and remove to a plate.
Return same pan to heat and add sliced squash, broth and herbs. (Leave some herbs for sprinkling on top once the lasagna is fully assembled.) Bring to a boil and once boiling reduce heat to a simmer. Cover and cook until squash is almost tender, 5 minutes approx. Uncover pan after allotted time so some of the broth can evaporate and when squash is fully cooked, remove pan from heat. Set aside.
Meanwhile mix the ricotta with the lemon zest, S&P to taste.

To Assemble:
I used a 13 x 9 x 2-inch glass Lasagna dish.
Begin by brushing the baking dish with oil (to prevent sticking) and spread a thin layer of the ricotta mix on the bottom of the baking dish. Also spread a thin layer on one side of all the lasagne sheets.

Ricotta side up, lay down 4 lasagna noodles. Using a slotted spoon gently drain the squash and place on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Next spoon half the mushroom mixture on top of the squash and finally tear the mozzarella in small pieces and sprinkle around.

Repeat as above ie, ricotta-side-up lasagna noodles, drained squash, mushrooms and dollops of mozzarella.

Top with the final 4 lasagna sheets this time ricotta side down. Spread marinara sauce on top evenly so you coat the entire lasagna. To finish sprinkle with parmesan cheese (optional) and remaining fresh herbs.

After a serving of this bad boy you actually won’t get that ‘I can’t walk’ feeling!

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

Since I started ‘borrowing’ my neighbors figs from their tree, I’ve been using them in all sorts of dishes from frozen yogurt to couscous to salsa and now a simple pizza. When I do venture out to have some pizza (a rarity usually with drink involved) I’ll always go for a thin crust version. Less filling, tastes great (name that ad!)
With all the figs that seem to have ‘arrived’ somehow in my possession I thought this would work great in a pizza, plus I needed something quick to make for my hungry and cranky Missus. I’ve made a similar type pizza before with lavash but I found this multi-grain flat bread version with flax, which I thought would make great alternative. (Turns out it did.) You might think this is a lot of fig but believe me it works and isn’t too sweet especially with the goats cheese. Total  joy–this last minute recipe turned out brilliantly!

RECIPE:

1 sheet wholewheat flat bread (lavash)
5/6 figs -topped, rough chop (for pizza base)
4/5 figs – topped, quartered
large handful of fresh spinach – washed, rough chop
2 ozs goats cheese – crumbled
2 tbsp fresh basil – chiffonade
Olive Oil
S&P

Balsamic reduction:
1 cup balsamic vinegar
1 tbsp agave
Cook on medium low heat for 10 minutes or until thickened.

TO MAKE PIZZA:

Preheat oven to 400°F.

Brush flat bread with olive oil and par bake for 10 minutes. Keep an eye on it. You just want to crisp the bread without browning too much.
Chop the pizza base figs and smear them on the crispy flat bread…GENTLY.

Layer with fresh spinach and top with quartered figs. Crumble cheese over and drizzle with olive oil. Season with S&P.
Bake in oven for 15 minutes until cheese is soft and figs are bubbling.

Remove from oven, drizzle balsamic reduction over the pizza and sprinkle fresh basil.

Delicious!

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

Chicken Cacciatore, in its most traditional form, uses the dark meat of the chicken which is fattier but has more flavor. Nowadays a lot of chefs choose to use a combination of white and dark but in my version I only use the chicken breast as it’s lean protein. The meat is cooked until it literally falls off the bone.
When finished, the dish can be served alone or over either rice or pasta.
Chicken Cacciatore, in its most traditional form, uses the dark meat of the chicken which is fattier but has more flavor. Nowadays a lot of chefs choose to use a combination of white and dark but in my version I only use the chicken breast as it’s lean protein. The meat is cooked until it literally falls off the bone.
When finished, the dish can be served alone or over either rice or pasta.

For all of you vegetarians I tried the recipe with Seitan and substituted veg. for chicken broth.
Seitan is made from wheat and has has little in common with flour or bread. Also known as “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute.

Continue reading Chicken Cacciatore on Health Habits >

This is my last post of 2008 on Dancing Spoon–lots more to come in 2009!

“With the end of holidays approaching I find myself focusing on getting back to my healthy ways. Mind you, I didn’t go crazy but you could say my pants are a bit tight—some would even guess I’m a rodeo star! So back to the straight and narrow I go for the New Year and I’m starting off with something very rustic and hearty. Perfect for warming the cockles of your heart (as we say at home).”

Osso Bucco: An Italian dish made of veal shank containing marrowbone, stewed with wine, vegetables and seasonings. Origin: Italian, literally meaning Marrowbone.

Continue reading “Osso Bucco with Rigatoni” on Dancing Spoon»