The countdown continues–7 days until St. Paddy’s Day!
(I wasn’t joking when I said yesterday that I had more Irish recipes in the bag!)

Here are some classic Irish soups: Rustic Potato Cabbage Soup (containing two of Ireland’s finest veg!)
and
Leek & Potato Soup.

Popular and super easy St. Paddy’s Day sides are Colcannon and delicious Parsnip & Carrot Mash. The business!

That should keep you busy for a while. I’ve got tons more so keep checking back!

Cheers!

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

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.

You may have noticed all the different winter squash at the markets–acorn, butternut, spaghetti, kabocha, just to name a few. I absolutely love butternut squash, which is what I tend to use most often. I suppose we all tend to stick with what we know and like but lately I’ve had quite a few inquiries for what to do with a spaghetti squash, which is great because I really dig this squash too. Actually I’m really into pasta (gluten free) but I’m off heavy carbs in the evening so this squash, believe it or not, makes a brilliant substitute for pasta! Thought all you who are sticking to any sort of get-in-shape resolutions would love this idea, too.

RECIPE:
Serves 2 with leftovers

1 medium spaghetti squash (preferably organic)
1 lb medium wild, locally caught shrimp (21-30’s) P&D’s (peeled & de-veined)
1 cup pasta tomato sauce (whatever you fancy)
1 tbsp capers
1/2 lemon- zested
chili flakes (as much as you can handle)

Preheat oven to 400°F.

When choosing a spaghetti squash look for the yellow-est ones as those will be the ripest and best to eat. I also prefer the larger ones as they make better “noodles”. When it comes to choosing a jarred pasta sauce, be sure to read the labels for added sugars, which is crap. I’m really fond of The Silver Palate’s Fra Diavolo sauce. This all natural, gluten free sauce has great flavour and a nice spicy kick. “Fra Diavolo” generally describes spicy tomato-based sauces used for pasta or seafood.

To Roast Squash:

Cut the spaghetti squash in half lengthwise. Scoop out the seeds from the interior. Drizzle the flesh with olive oil and season with S&P. Lay each squash half flesh side down on a foiled oven tray and pop in the oven until a knife pierces the flesh easily. Smaller ones will take less time to cook than larger ones so check them about 45 mins to an hour in. My small ones took about an hour to roast and my large ones took about 1 1/2 hours. (We’re talking SQUASH people!)

Once ready, remove from oven, let cool enough to handle and using a fork gently scrape out the ’spaghetti’. Place on a plate until ready to use.

Place tomato sauce, capers and zest in a saute pan and gently simmer shrimp until pink and firm to touch about 10-12 minutes, approx. When ready to serve add spaghetti squash to sauce and toss to coat. Of course you can eliminate the shrimp and eat on its own OR you can add grilled chicken. Deliciousness either way!

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

Those of you who happen to live here in LA may know of the Real Food Daily organic vegan restaurant. Although I’m not a vegetarian I do try to incorporate a lot more of the veggie dishes in my everyday food. My missus being a veggie and me being the overly healthy Irish guy, we’re always on the lookout for good quality vegetarian places such as this. I’ve been going to RFD for the past 5 years or so and I really like their food. Some of our friends are nervous to try such healthy vegan food but there’s an abundance of soy meat dishes, or what I call fake meat, on the menu so I get my fix when we go. (I gotta be a good hubby and throw the girl a bone now and then, though having said that, I probably request going here more than she does…hmmm…) One of the things they do really well there are their soups, except their bowls kinda blow but that’s another post.

Ann Gentry, RFD’s owner, came out with a cookbook a couple of years back so this is one of her recipes that I slightly adapted. The use of quinoa here is brilliant. Quinoa is all over the shop these days and for good reason, esp. for vegetarians since it contains high quality protein. It’s the bomb diggity.

NOTE: I made this soup last night for dinner but I played around with it a little mainly due to not having all the ingredients in my house. So for my version I marked them in red below on the recipe. An for my own little touch I added some fresh kale that I had in my fridge. I removed the stalks and chopped those in place of the celery. I added the chopped leaves at the end a few minutes before serving.

RECIPE:
Makes a big o’ pot

3/4 cup quinoa (I used Inca Red)
1 tbsp canola oil (olive oil)
2 onions, finely chopped (1 1/2 onions)
3 carrots, peeled & finely diced (omitted)
3 celery stalks, finely diced (omitted, used 6 Kale stalks instead)
2 zucchini, diced
1/2 cup yellow corn kernels (1 ear of fresh corn) (1 can low-sodium since it’s not corn season)
1 red pepper, finely diced
1 tbsp garlic, minced
2 tsp sea salt
12 cups (3 quarts) vegetable broth (I used about 10 cups of 1/2 stock, 1/2 water)
1 (28 oz) can whole tomatoes
1 tbsp ground cumin
2 tsp ground coriander
1/3 cup fresh cilantro, chopped
Black pepper
6 Kale leaves – washed, stalks removed & chopped, leaves rolled & chopped
1 jalapeno – seeded, fine dice

DIRECTIONS:

Rinse the quinoa well in cold water then drain. Heat a large, heavy skillet over medium high heat. Add the quinoa and stir constantly for 10 minutes or until all the moisture evaporates and the quinoa crackles and becomes golden. You’ll be able to smell them toasting. Transfer quinoa to a bowl and set aside.

Heat the oil in a large heavy stockpot over medium high heat. Add onions, carrots and celery. Saute for 12 minutes or until onions are translucent. Add zucchini, corn, bell pepper, jalapeno, garlic and salt. Saute for 3 minutes longer or until vegetables begin to release their juices. Add stock, cover and bring to a boil over high heat. Stir in the toasted quinoa and simmer over medium low heat for 10 minutes, stirring occasionally, or until the quinoa is tender. Squeeze the tomatoes into the soup and add the juices from the can, then stir in the cumin and coriander.
Simmer uncovered over medium heat for 10 minutes, stirring occasionally or until the quinoa is tender. Stir in the cilantro and kale leaves and season to taste with pepper and more salt if needed.

Recipe Courtesy: The Real Food Daily Cookbook

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

There are a few dishes that are well known Irish dishes: bacon & cabbage, Irish stew and the old reliable potato (in any form). This soup has one of those staples and is probably one of the easiest soups to make. I had all the ingredients in my CSA box and I promise, making this soup with recently picked fresh ingredients makes it really delicious. The earthiness of the thyme works a treat here and if you’re still looking for a quick appetizer for Santa Day, look no further.

RECIPE:
Makes about 4 cups

2 large leeks – whites only, sliced & rinsed (But keep the greens for your homemade stock)
2 white potatoes – peeled, chopped
1 tbsp thyme
1 quart low-sodium veg broth or even better, homemade stock
2 tbsp olive oil

DIRECTIONS:
Preheat soup pot on medium heat for 30 seconds. Add olive oil and leeks and saute for 5 minutes, stirring occasionally.
Add thyme and potatoes and combine with sauteed leeks.

Add broth and stir. Partially cover with lid. Bring to a boil and once boiling reduce heat to simmer. Cook for 20 minutes or until potatoes are fork tender.

Puree in food processor in batches.

NOTE: Do not fill your blender above half way with hot liquid. Hot liquids expand when pureed so be careful. Place a kitchen towel on the lid when blending so you don’t burn yourself when the liquid expands.

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

For the next week or so I’m going to be giving you guys some Christmasy recipes that are perfect for this time of year. A lot of the Christmas food I grew up eating is similar to the Thanksgiving food here as it seems the two holidays are very similar food-wise. You have all the usual suspects of turkey, ham, gravy, stuffing, spuds, veggies, cranberry sauce and whatever other family tradition you might have. With Thanksgiving done and dusted I’ve already made some great seasonal turkey recipes that are also interchangeable for the Crimbo, like my Persimmon & Couscous Stuffed Turkey or Rice n Herb Stuffed Turkey along with other seasonal bits n pieces like a delicious seasonal Persimmon Salad or Pumpkin Soup. I’ve got lots of ideas throughout the blog though I’m always on the lookout for some new variations of the old reliables and this green bean recipe is definitely a festive idea.

Although I’d love to take credit for this recipe…..I can’t because I saw it in Cooking Light Magazine. They used the dish as a salad but I’ve made it a few times now as a side dish at home. It’s not only delicious but the colours are vibrant and Christmasy yet most of all it’s also healthy.

Enjoy!

RECIPE:
Serves 8 servings (serving size: about 3/4 cup)

1 1/2 tablespoons extra-virgin olive oil
2  garlic cloves, minced
3  tablespoons pine nuts, toasted and divided
2  tablespoons red wine vinegar
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
16 large basil leaves (about 1/2 cup)
1 1/2  pounds haricots verts
3 tablespoons chopped ready-to-use sun-dried tomatoes

DIRECTIONS:

Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly. Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain. Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.

NUTRITIONAL INFO:
Calories:              76
Fat:                       4.9g (sat 0.5g,mono 2.5g,poly 1.4g)
Protein:               2.3g
Carbohydrate:    7.6g
Fiber:                  3.3g
Cholesterol:       0.0mg
Iron:                    1.3mg
Sodium:              150mg
Calcium:             40mg

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

Winter is arriving if not already here for a lot of you (apparently there’s snow in Houston?) so this is defo soup season. You all know there’s nothing better than a delicious bowl of homemade soup with a nice sangwich. I remember growing up in the tropical Isle of Ireland and the odd day it might be cold and wet my Mum would always make us soup for lunch. It’s always been one of those things that was a staple in our house as any leftover veg from dinner would be made into a delicious soup the next day. Those were the days.

This soup recipe is one of my faves and you’ll definitely love the fresh pea flavour and earthy texture. Off you pop and get the pot out.

RECIPE:
Yields: A big ol’ pot.

1 lb bag of green split peas
3 small-med sized sweet potatoes – peeled & diced
1 white or yellow onion – chopped
1 cup celery – chopped
2 fresh carrots – chopped
2 bay leaves
8 cups veg stock or water
2 tbsp olive oil
1/4 tsp freshly ground pepper
1/2 tsp salt

DIRECTIONS:

Begin by emptying the bag of peas into a colander. Run the cold water over them and rinse thoroughly. While rinsing sort through the peas for any foreign objects, like dirt or even little pebbles. Once rinsed let drain in the same colander.
Preheat a large soup pot for 1 minute on medium heat. Once heated add olive oil along with celery, carrots and onion. Saute on medium, stirring occasionally, for 4 minutes. Do not brown onions.

Add rinsed peas, potatoes, bay leaves and stock. Increase heat to high and bring to a boil. Once boiling reduce to a simmer and partially cover. Cook for 20 minutes approx or until peas are cooked through.

Using a hand blender, if you have one or a food processor if not, pulse. Don’t puree totally but leave some veggie chucks in there. It creates a more rustic texture (which I like).

Taste and season with S&P.

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

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.

I got a call yesterday from my friend and celebrity trainer, Valerie Waters, asking if I had any lentil recipes. As fate would have it, I not only had a bag of lentils sitting on my counter, I had a recipe in mind which I was planning to whip up this week. Looks like great minds think alike. (If you saw my FB post yesterday this would most definitely make sense!)

I’ve made this dish before using bulgur wheat, which also turned out great. Val wanted a gluten-free option so I omitted the bulgur and added eggplant. Come to think of it, adding garbanzo beans (chick peas) or even peas would be smashing like.

RECIPE:
Serves 6ish

1 1lb bag of lentils – picked through and rinsed
4 cups low-sodium chicken or veg stock
1 large bay leaf
1 tsp allspice
3/4 tsp chili powder
1 tbsp sun-dried or regular tomato paste
8 tbsp extra virgin olive oil
2 large red onions, sliced
1 – 2 tsp salt
freshly ground pepper
1 medium eggplant – diced
dash of cinnamon

DIRECTIONS:
Begin with caramelizing the onions. Heat a large saute pan on medium heat then add in 2 – 3 tbsp oil. Saute the onions for about 30 minutes, stirring often, until they are very brown, raising the heat towards the end to caramelize them.

When the onions are done, transfer to a plate until needed. Add the eggplant to the same pan with 2 tbsps of olive oil and a dash of cinnamon and a tsp of salt. By using the same pan, you’ll get hints of the sweet caramelized onion flavour in the eggplant. Saute on medium heat for 15 mins approx, or longer if necessary, until the eggplant is soft and cooked through.
TIP: If the eggplant has soaked up all the olive oil, add a another drizzle to keep from sticking. (Eggplant tends to soak up oil right away.)

While the eggplant is cooking, bring the stock to a boil. Add in the bay leaf, allspice, ground chili powder and tomato paste. Stir well and taste–you can add in more spices if you prefer. Add in the lentils and reduce to a simmer covered, for 15 mins approx, or until the lentils are nearly tender.
Add 1 tsp salt and pepper.
NOTE: This is where you’d add in the bulgur wheat, if using.
Continue to simmer the lentils for an additional 20 mins approx, with the lid on, adding a little water if they become too dry. You want the lentils to be soft but not mushy so keep an eye on them. When done, stir in 4 tbsp of olive oil to prevent clumping.

Fold in the eggplant. Spoon individual portions and top with the caramelized onions.

This Syrian and Lebanese dish can be served hot or cold and is usually accompanied with yogurt, though I’ve never tried it that way. I’m quite happy with them hot, especially with the sweet caramelized onions on top! Tasty!

NOTE: As I was typing about the peas, I realized I had some frozen peas in the freezer so I thought I’d try it out. I sauteed them in a little stock, drained them then added them into the lentils. Added a lovely bit of colour wouldn’t you say?

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

Did everyone have a good Halloween? Now what to do with all those pumpkins? You could try this idea–

(How cool is that?)

Or you could make some tasty dishes such as these:

Fresh Roasted Pumpkin Puree
Southwestern Pumpkin Burgers
Pumpkin Risotto Cakes
Pumpkin Banana Bread

I’ll be making some more pumpkin recipes soon so keep checkin’ back.

Cheers!