Category Archives: Food Blog

Turkey Meatballs

Turkey or Chicken meatballs can become a little dry sometimes, but if you add some olive oil to the ground meat they become really nice and juicy.

This is my go to dinner when I feel I have over indulged a little too much. It is very low in calories, fat, and carbs. I serve these over Zucchini noodles but you can serve them over rice or pasta for a more substancial meal. They are also good as an appetizer or in a baguette for a quick dinner.

Ingredients:

For the meatballs;

1 lbs. ground organic Turkey
1 egg
2 tbsp. chopped onion
2 tbsp. olive oil
1/4 C. Parmesan cheese, freshly grated
1 tbsp. chopped Parsley
1 tsp dried Oregano
1/4 tsp Sage
1 garlic clove, peeled and grated
1/4 C. dried breadcrumbs
1/2 tsp. salt (the Parmesan is quite salty)

For the tomato sauce:

1 small onion, peeled and chopped fine
1 garlic clove, peeled and grated
1 12 oz. can peeled plum tomatoes
a pinch of sugar or a little bit of agave syrup, about 1/2 a teaspoon
salt and pepper to taste.
Some Basil leafs (optional)
Chopped Parsley for serving

Method:

Combine all the ingredients for the meatballs using only one tablespoon of the olive oil. With slightly damp hands shape into balls, about the size of a golf ball.

Heat a frying pan, add the remaining tablespoon of olive oil. When it’s hot add the meatballs one by one. Cook them over medium heat for about 10 minutes moving them around so they brown all over, be careful not to break them and use two spoons to turn them over if necessary.

Now add the chopped onion to the pan, stir around a few times before adding the garlic. Frying and stirring gently as you go. Now you can add the canned tomatoes. Breaking up the tomatoes with your cooking spoon while you mix it around gently. Add the sugar and season to taste. Cook for about 10 more minutes.

Sprinkle with more parsley before serving.

Enjoy!

Whole roasted spicy Cauliflower

10 Replies

Forget florets, whole roast Cauliflower is what it’s all about now!

There is something so spectacular about serving a roast Cauliflower whole. It looks amazing, it has a beautiful golden crust that makes you hungry just by looking at it.

The Yoghurt sauce is full of spices and goes very well with any kind of meat or fish. I serve mine just with some rustic oven fries with the skin still on. Give it a go at you next dinner party, it will be a hit!

Ingredients:

1 head of Cauliflower, washed and leafs removed

1 C. thick Yoghurt, regular or soy

1 Garlic clove, peeled and grated

1 tsp. Cajun seasoning

1 tsp. Salt

2 tsp. Onion powder

1 tsp. Curry powder

1 tsp. Cumin

Method:

Preheat the oven to 400° F.

Bring a large pot with water and salt to a boil. Add the whole Cauliflower head and simmer for 15 – 20 min. You should be able insert a wooden skewer but still feel some firmness.

While the Cauliflower is boiling combine the Yoghurt with the spices and seasoning, set aside.

Using 2 slotted spoons, transfer cauliflower to a rack and let it steam off a bit.

When it has cooled a little bit put the Cauliflower head on a baking tray covered with parchment paper and rub all the Yoghurt marinade evenly over its surface. If it is too hot you can use a spoon.

Place into the hot oven and cook for about 20 minutes until a crust has formed.

Pierce with a wooden skewer again to check for doneness. It should pierce thru easily.

Serve straight away. Leftovers are great for lunch the next day, cold or warm.

Light Mash with semi sun dried Tomatoes and Zucchini

2 Replies

The sour cream gives the mash lightness and freshness. With added zucchini you’ve got your veggies covered too.

Ingredients;

Serves 4

2 lbs. Yukon potatoes, peeled and quartered
1 tsp. salt
1/4 C. milk of choice
1 tbsp. olive oil
1/4 C. Sour cream
2 tbsp. Semi sun-dried tomatoes, diced
2 tbsp. chopped chives
2 tbsp. chopped dill
1 large Zucchini, diced in 1/2″ cubes.

Method;

Put the potatoes in a pan and add cold water and half way the potatoes with the salt. Bring to a boil, turn the heat lower and boil for about 15 min, or until soft when pierced with a fork. Drain. Return to the pan and let them steam off. Add the milk and mash the potatoes. Check seasoning and add more salt if needed.

Keep warm.

Meanwhile wash the Zucchini and dice. Heat a frying pan and add the olive oil. Sautée the Zucchini for 5 minutes. Add the garlic and continue to fry for two more minutes. Remove from the heat. Add the Zucchini to the mashed potatoes, together with the sour cream, the herbs and chopped semi sun-dried tomatoes. Carefully stir together, do not over mix. (you don’t want to end up with glue). Serve straight away.

Black Bean Burger

9 Replies

I had mentioned in another post that my favorite food is actually Hamburgers. Well one of my favorite Hamburgers is this one, the Black Bean Burger. It is so good and if you serve it on a home made bun even better, goes without saying.

You won’t miss the meat at all with this one. They’re crunchy on the outside and soft on the inside but with enough bite to give you the burger sensation. The bite is because you’re not supposed to squash all the beans to a puree, but leave some whole. You also need to add enough seasoning. Then bake them nicely in a pan until they get a dark golden crust on the outside. I serve mine with grilled Eggplant & grilled red Peppers.

Ingredients:

2 C. Black Beans, cooked

1 tbsp. Olive oil + 2 tsp. for cooking

1 Onion, peeled and chopped fine

1 clove of Garlic, peeled and grated

1 tbsp. Nutritional Yeast (optional, but it does add a hearty flavour)

1 tsp. Taco seasoning

1/4 C. Breadcrumbs or use GF oats instead.

1/4 C. of mixed nuts

1 Flax egg (1 tbsp. flax + 3 tbsp. water) Let sit for 15 min.

1 tbsp. Chia seeds

Salt and Pepper to taste.

Method:

Put the beans on a plate and squash them with a fork until roughly mashed. There should still be enough chunks for texture.

Meanwhile cook the onion and garlic in 1 tbsp. of olive oil over gentle heat until golden. Let cool slightly.

Put the squashed beans in a bowl and add the remaining ingredients.

Form into patties and place them on a slightly oiled plate. Cover with cling film and put them in the refrigerator for a couple of hours to firm up.

When ready to cook. Place a frying pan over medium high heat, put in the 2 tsp. of olive oil and cook for about 5 minutes on each side. Serve with toppings and additions of your liking. I do recommend you put them on the Hamburger Buns ,that makes them even better! Enjoy.