7 Links Challenge

I was recently challenged by Charles over at FiveEuroFood to choose 7 of my posts in accordance with specified categories. 

I hope Charles won't mind that I refashioned a couple of the categories (I can be wild like that), but otherwise stayed true to the challenge. 

Thanks for the invite Charles! 

The prettiest post: Fresh Plum Cake with Vanilla Bean and Star Anise

http://www.inspirededibles.ca/2011/07/fresh-plum-cake-with-vanilla-bean-and.html

The most popular post: Market Salad with Wild Arugula, Red Currants and Fresh Raspberry Vinaigrette


http://www.inspirededibles.ca/2011/07/market-salad-with-wild-arugula-red.html

Constantly threatening to dethrone Market Salad with Wild Arugula, Red Currants and Fresh Raspberry Vinaigrette is this post.


The most helpful post: Office Eating Smarts

Part I: http://www.inspirededibles.ca/2011/01/office-eating-smarts-part-i.html
Part II: http://www.inspirededibles.ca/2011/02/office-eating-smarts-part-ii.html


The post that makes me smile the most: Blueberry Mint Ice Cream Popsicles
My son's blueberry mint popsicles continue to be in the top 10 most popular posts. They are the best popsicles I've ever tasted!!

http://www.inspirededibles.ca/2011/07/blueberry-mint-ice-cream-popsicles.html


The post that was a surprising success: Rustic Lemon Pie with one beater

A tribute to my dad -
http://www.inspirededibles.ca/2011/07/rustic-lemon-pie.html


The post that just about killed me: Creamy Tandoori Tofu Skewers
It was just one of those days; nothing but nothing was working.  I ran out of gas for the barbecue; it started raining; my camera was fogging up and the lighting was terrible.  I couldn't get a good angle or shot to save my life.  I just about tossed the tofus to the dog.  It took me 8 hours to complete the task and my husband finally managed to convince me that the 'soft focus', though completely unintentional, was beautiful.  Thank goodness the post was well received - bless your hearts!


 http://www.inspirededibles.ca/2011/08/creamy-tandoori-tofu-skewers.html


Finally, a personal favourite:  Cucumber Avocado Soup with Lemon and Fresh Dill
Like most foodies, my adventures in the kitchen are largely experimental.  Sometimes I'm completely hyped about an idea and can't wait to revel in its outcome, only to watch it fall apart upon execution.  Other times, I'm just playing around, not particularly attached to the outcome, and the unexpected arises. I like the way this one turned out - (and it's pretty delish too!)

http://www.inspirededibles.ca/2011/07/chilled-cucumber-avocado-soup-with.html

----------------------------------

Thanks for reading - and, if you haven't yet discovered Charles' site, be sure to visit.  His no nonsense, common sense approach to cooking is a breath of fresh air but it's his characteristic sense of humour that will keep you coming back for more!  FiveEuroFood 

Photos by Trinity Nutrition

Roasted Beet Muffins with Orange and Pistachio

I was rather excited about the smashing colour of these roasted beets in batter form and maybe a bit underwhelmed by their baked outcome (although I will say that they taste great). 

Interestingly enough though, there is research to suggest that the colour purple in food may actually diminish appetite.  Purple and blue are two colours that are rarely found in nature, particularly in food (yes, there are exceptions).  One theory, is that we have been evolutionarily conditioned to steer away from foods that are blue and purple because these colours were indicative of poisonous plants or spoiled meat, a powerful warning sign for our ancestors.

I asked my sons what they thought, and they both told me, categorically, that it would rock to eat a purple muffin. 

What do you think?  If you could preserve the bright purple colour of these muffins after baking, would it work for you?

Roasted Beet Muffins with Orange and Pistachio

• 1 + 1/4 cup whole wheat flour
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 2 tsp baking soda
• 1/3 cup dark granulated sugar
• 1 cup roasted beets, sliced
• 1/2 cup unsweetened apple sauce
• 1/4 cup olive oil
• 1 egg, slightly beaten
• 1 tsp vanilla
• 1 heaping Tbsp orange zest + more for tops
• 1/4 cup shelled pistachio, chopped

--------------------------------------
For the Roasted Beets:

Preheat oven to 375 F.

You can roast the beets a day or two ahead of time if more convenient (simply store sliced beets in fridge).  I also like to roast more beets than a particular recipe calls for, that way I can use the leftovers in other meals throughout the week.

My preferred method of roasting beets is to simply wrap each beet (washed with stems removed), in foil.  Place foiled beets in a baking dish and add about an inch of water to the dish.

Bake foiled beets for approximately 40 minutes or until they feel mostly tender when pricked with a fork.  Cooking time will vary depending on the size of the beets.

Remove beets from oven and allow them to cool before gently opening foil.  Take beets out of foil and remove skin with your fingers or with the help of a paring knife.  Slice beets.

For the Muffins:

Preheat oven to 375 F.

In a medium size bowl, combine flour, flaxseed, baking powder, baking soda and sugar.

Place roasted beets and applesauce in a blender and blend until combined.  Add orange zest.

In a separate smaller bowl, whisk together olive oil, egg and vanilla.  Add mixture to blender and hand mix just until combined.

Divide batter among 12 oiled muffin cups, topping each with pistachio and pieces of beet and orange zest as desired.




Bake muffins for approximately 22 minutes or until just firm to the touch.

Photos by Trinity Nutrition

Balsamic infused Blackberry-Nectarine Crisp with Quinoa Saffron Topping

Some time ago, my mother-in-law gave me a small glass jar of powdered saffron. I don't generally stock saffron (as in never), being that it's the most expensive spice on the planet.  But I've had my eye on this beautiful yellow-gold vat since it was gifted to me and decided to splurge a little on this recipe.

Saffron comes from the dried stigmas (the interior threads) of the crocus sativus flower.  There are only 3 stigmas per flower and they are hand picked making them labour intensive and highly prized.  It is difficult to describe the taste of saffron;  it releases its aroma when heated and is commonly described as having a mild honey-like taste (although I'm not sure that properly or entirely captures it).

I chose to use a combination of quinoa flour and quinoa flakes for this recipe, making it a gluten free crisp. The quinoa flakes work particularly well for the topping because they have a consistency similar to oatmeal.

Balsamic infused Blackberry-Nectarine Crisp with Quinoa Saffron Topping

For the Fruit Mixture

• 5 large ripe nectarines (or so), peeled and coarsely chopped
• 1 cup blackberries
• 2Tbsp balsamic vinegar
• 1 Tbsp pure maple syrup
• 1 Tbsp water

For the Topping

• 1/2 cup quinoa flakes
• 1/4 cup quinoa flour
• 1/4 cup dark brown sugar
• 1/4 cup butter
• 1/2 tsp fresh ground nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp saffron powder (optional of course)

Preheat oven to 350 F.

Spread nectarines and blackberries in a medium size baking dish and sprinkle with balsamic vinegar and maple syrup, mixing gently to combine.  Add water and allow flavours to permeate while you prepare topping.

In a medium size bowl, combine quinoa flour, quinoa flakes, butter, sugar, nutmeg, cinnamon and saffron.  Using your hands (or a pastry cutter - which is not nearly as much fun), work the ingredients together until the consistency resembles coarse crumbs.  Spread topping over fruit and bake for approximately 30 minutes or until crust begins to brown and fruit starts to bubble.

Merci Janine -

Photos by Trinity Nutrition

Simply Blue

Blue Cheese Salad with Blackberry, Green Apple and Orange Crossandra

• 1 head butter lettuce, washed and separated
• 200 grams blue cheese of choice, sliced or crumbled as desired
• 1 green apple, unpeeled and sliced
• 15 or so blackberries
• 1 yellow bell pepper, chopped or sliced
• 4 green onions, chopped
• sprinkle of nuts as desired

Lemon Tarragon Vinaigrette

• 2 Tbsp olive oil
• 1 Tbsp tarragon vinegar (substitute white rice vinegar)
• 2 tsp fresh lemon juice
• 1 tsp grainy Dijon
• Sea salt and cracked pepper to taste

Place salad ingredients in a singular bowl or individual serving plates.  Drizzle with vinaigrette.  Serves 4.

Photos by Trinity Nutrition
----------------------------------------

My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we’ll change the world.

                                                                              ~ Jack Layton
                                                                                 July 18, 1950 – August 22, 2011

Creamy Tandoori Tofu Skewers

Although this recipe works beautifully on traditional chicken, I decided to do something a little bit different with this one.

Those practised in the ways of tofu know that one of the greatest attributes of this soy protein is its ability to take on the flavour of virtually anything it is cooked with.  I find myself repeating this reassuring phrase to clients who look at me with wide and wary eyes when I suggest that they vary some of their meat proteins with plant proteins. They soon discover, it’s not so bad after all.

The combination of Indian spices used in traditional tandoori is a feast for the palate.  This version includes most of the components (minus the tandoor and food colourant).


Creamy Tandoori Tofu Skewers on the Grill

For the tandoori mixture:

• 1 cup plain yogurt
• 1 Tbsp granulated sugar
• 2 tsp turmeric
• 3 tsp garam masala
• 1/2 tsp dry mustard
• 1/2 tsp cinnamon
• 1/2 tsp cumin powder
• 1 heaping Tbsp fresh ground ginger
• 2 Tbsp fresh lime juice
• 1/4 cup tomato paste

For the skewers:

• 500 grams extra firm tofu (about two cups), diced about 1”
• 1 cup cherry tomatoes
• 1 onion, peeled and chunked
• 1 cup mushrooms, cut in half
• 1 yellow bell pepper, chunked
• 1 green bell pepper, chunked

Makes 6-8 skewers

Place tomatoes, onion, mushroom and bell pepper pieces in a medium size bowl.  Drizzle with olive oil and toss to coat.

Place diced tofu in a separate bowl and cover with half of tandoori mixture (placing the remaining half of mix in fridge).  Massage tandoori mixture over tofu with a spoon or your hands and place in fridge for at least 2 hours to allow flavours to permeate tofu.

Assemble vegetables and tofu cubes on skewers in the order desired. 

Heat barbecue to medium-high and then turn down to low to grill skewers.  Baste tofu cubes with some of the remaining tandoori mixture as they grill, retaining about a quarter cup of the mixture to serve for extra dipping at the table (you can warm the remaining mix at serving time if you like).

Photos by Trinity Nutrition

Cherry Carrot Slaw with Macadamia and Sesame Lime Vinaigrette

I considered calling this post "Leftovers Salad" (because that's essentially what it is), but decided that it didn't quite have the same ring to it. 

The other day, my sister and I were out at one of our favourite haunts for lunch.  I glanced over the menu and spotted the term "blistered tomato" - I had to acknowledge the inventiveness of the phrasing but wasn't sure it left me with the greatest appetite for this poor, injured tomato.  I imagined myself tending to its raw, tender wounds rather than eating it, so I moved on to the next item.  The power of words.

 

Cherry Carrot Slaw with Macadamia and Sesame Lime Vinaigrette

For the Slaw

• 4 cups shredded carrot
• 10 or so fresh cherries, sliced
• 10 or so green grapes, sliced
• 2 celery sticks, chopped
• 1/4 cup macadamia nut*, some chopped and some left whole
• 1 Tbsp whole flaxseed

Serves 6-8

*Macadamia nuts are not only delicious, they are also a concentrated source of monounsaturated fat - the type of fat associated with lowering LDL levels (or 'bad' cholesterol).  Macadamia nuts were most recently examined for their heart-healthy effects in a study out of Penn State University published in the Journal of Nutrition in 2008.

For the Sesame Lime Vinaigrette

• 3 Tbsp olive oil
• 1 Tbsp sesame oil
• 1 tsp rice vinegar
• 2 Tbsp fresh lime juice
• 1 Tbsp lime zest
• 1 Tbsp minced ginger root
• 1 tsp Dijon grainy mustard 
• 1 tsp brown sugar
• Sea salt and cracked pepper to taste 

Place all slaw ingredients, except for macadamia nuts and flaxseed, in a large bowl.

In a separate container with fitted lid, combine vinaigrette ingredients and shake well.  Pour vinaigrette over slaw, mixing to combine.  Allow vinaigrette flavours to permeate slaw for at least one hour before serving.  Just before serving, mix macadamia nuts into slaw and sprinkle flaxseed on top.

The haphazard (or should I say rustic) look

Photos by Trinity Nutrition

Rosemary Crostini with Ricotta, toasted Pecan and Agave

One of my favourite appetizers for those "we'll be over in 10 minutes" moments, are these little crostini nibbles.

Satisfying, delicious and protein rich, they're a quick and easy crowd pleaser. 

If you prefer to make your own crostini, a recipe follows.  But, if time is short, or you prefer to enjoy your time in other ways, you can substitute a package of bakery prepared crostini or artisan crisps.  There are so many gorgeous varieties on the market right now that incorporate whole grains, fruits, nuts and seeds.

Here are some other food items that have served me well.  I try to keep them stocked in my fridge/pantry to ease last minute panic.  You can use them in multiple combinations:

v  a variety of nuts and seeds and/or nut and seed butters

v   cheese (usually at least two varieties)

v  fresh veggies

v   a healthful dip or two (such as: hummus, tzatziki, tofu or guacamole) look out for natural brands that are free of additives and preservatives

v  gourmet olives

v  avocado

v  Agave nectar or honey

v  a variety of herbs/spices

------------------------

Rosemary Crostini with Ricotta, toasted Pecan and Agave

• 1 box crostini, artisan crisps or homemade crostini (recipe below)
• 1/2 cup ricotta cheese (substitute goat, brie or blue)
• 1/2 cup pecans, whole or pieces, toasted (substitute walnut or other)
• 1 Tbsp dried rosemary (or fresh if you have on hand)
• Drizzle of agave nectar (substitute honey or pure maple syrup)

Warm a skillet over medium heat and add pecans.  Turn heat immediately down to low and toast for 2 to 3 minutes, until nuts are fragrant.  Remove from heat and allow to cool.

Meanwhile, spread a generous layer of ricotta over each crostini.  Add a whole pecan or a couple of pieces of pecan over ricotta.  Drizzle with agave and a sprinkle of rosemary. 

The whole process should take about 5-7 minutes.

--------------

Homemade Crostini

• 1 whole wheat baguette
• 2 Tbsp olive oil
• Sprinkle of sea salt
• 2 garlic cloves, minced

Heat oven to 350 F.

Place olive oil in a small dish with sea salt and minced garlic, mixing to combine.

Cut baguette into thin slices and arrange on a baking sheet.  Brush top of each slice with some olive oil mixture and bake in oven for 5 minutes.  Remove tray from oven, flip baguette slices over and brush with remaining olive oil mixture.  Return to oven for another 5 minutes.  Remove and allow to cool before spreading with ricotta and other ingredients.

Photos by Trinity Nutrition 

Raspberry Key Lime Cheesecake

I have never been particularly moved by cheesecake.  Until, that is, I came across this gorgeous version by Aanya at A Toast to Taste.  

I just knew I had to play...

Whenever I adapt a recipe, I try to reduce the overall sugar load while favouring natural sources of sugar over refined.  It's surprising how quickly our palates can adapt and it doesn't have to mean sacrificing flavour.  I can assure you that nobody in this family feels deprived - (ok, maybe our golden retriever, but we're working on that).  It's all a matter of what you get used to.

---------------------

Raspberry Key Lime Cheesecake

• 750 grams of softened cream cheese (3 cups or 27 ounces)
• A generous 1/2 cup of fresh raspberries
• 1/2 cup coconut sugar (substitute brown sugar)
• 1 Tbsp cornstarch
• Zest of 2 limes
• 3 eggs
• 3/4 cup fresh lime juice
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened shredded coconut, toasted

I made my crust from graham cracker crumbs, but I also really like Kristy's almond crust at Eat, Play, Love.

Preheat oven to 300 F.

In a large bowl, combine cream cheese, raspberries, sugar, cornstarch and lime zest, mixing until smooth. Without over beating, add eggs, lime juice and vanilla, mixing on low speed. 

Pour cheesecake mixture into prepared pie crust of choice, smoothing out the surface.  Add some additional lime zest over top of cake.

Bake cheesecake for 50-60 minutes or until set (cake will be firm to the touch).  Turn oven off and let cake stand in oven for 30-45 minutes with the door open about 4 inches. 

Meanwhile, place coconut in a dry skillet over low heat and toast until fragrant and light brown, about 5 minutes.

Remove cheesecake from oven and sprinkle with toasted or untoasted coconut, as desired, or both. 

Refrigerate until cheesecake is chilled and has fully gelled. 



--------------------

Recipe adapted from A Toast to Taste as adapted from Let's Dish.

Photos by Trinity Nutrition

Lemon Infused Green Tea Biscotti with Papaya and shaved Almond

I know what you’re thinking, but you're wrong! 

Biscotti is really easy to make.  And, it’s absolutely delicious.  This recipe pulls together some colourful, tasty and health building ingredients. 

Lemon Infused Green Tea Biscotti with Papaya & Shaved Almond

• 6Tbsp butter, room temperature
• 1/3 cup raw sugar (substitute brown sugar)
• Zest of 1 lemon
• 2 large eggs
• 2 tsp vanilla
• 2 cups whole wheat flour (or 1 cup whole, 1 cup AP)
• 2 tsp baking powder
• 4 tsp Matcha tea
• 2 tsp Japanese green tea leaves
• 1/3 cup dried papaya, cut into small pieces
• 3/4 cup natural sliced almonds

-----------------------------------

Matcha Tea: Matcha is made from green tea leaves that have been finely milled into a silky, radiant green powder.  When you drink matcha you are benefiting from the entire green tea leaf, not just the brewed water from the leaf.  Matcha is considered amongst the highest quality green teas with one of most concentrated antioxidant contents.

Papaya: There is something otherworldly about papaya.  This 'fruit of the angels' not only has an exquisite taste and luminous colour, it is also packed with health building nutrients.  You can find dried papaya at health food stores.

Preheat oven to 375 F.

In a large bowl, whisk together butter, sugar and lemon zest.  Add in eggs and vanilla mixing to combine. 

In a separate bowl, combine flour, baking powder, matcha tea and loose green tea leaves.  Mix in papaya and sliced almond.

Add dry ingredients to wet, mixing thoroughly - you may find it easiest at this point to use your hands to work mixture into a dough.  The dough will be soft and you will begin to see the beautiful colour of the matcha coming through. On a lightly floured surface, divide dough into two balls.

Gently shape each dough ball into a log about 1 ½ inches thick and 7 inches long.  Place logs spaced apart on an ungreased baking sheet.  Press each log down to make it about ½ inch thick and 3 inches wide. 

Bake until puffed and lightly brown, about 18 minutes.  Cool 10 minutes then slide logs onto a work surface.

Using a long, sharp knife, cut each log crosswise into ¾-inch-thick slices.  Make each cut with a single swipe of the blade.  Don’t use a sawing motion, which will break the delicate biscuits.  It sounds more difficult than it is – the idea is to commit to the cut.

Return biscuits, cut side down on the baking sheet.  Bake 8 minutes.  Remove from oven and turn each biscuit over.  Bake until the biscotti are golden, another 8 minutes or so.  Transfer to wire racks to cool completely.

Makes about 2 dozen biscotti.

Photos by Trinity Nutrition

Huevos Rancheros

There was an unassuming, and immensely cool, breakfast joint on Bathurst Street in Toronto that my husband and I used to frequent for its amazing huevos rancheros.  (I've since heard that MiMi's has closed, but I refuse to believe it).

I've played around with many versions of this Mexican classic over the years but particularly like the simplicity of this one.  It incorporates most of the elements without the fuss.  Hope you enjoy it.


Huevos Rancheros

• 8 eggs
• 1/4 cup milk or alternative
• 1 onion, chopped
• 4 heaping Tbsp of your favourite salsa
• 3/4 sharp cheddar cheese, grated
• 1 tsp chili powder
• Sea salt & cracked pepper

Heat oven to 350 F.

In a medium size bowl, whisk eggs and milk together.  Add salsa and 1/4 cup cheddar cheese, mixing to combine.

Warm a skillet over low heat and add some olive oil.  Place onions in skillet and sauté for a couple minutes.  Add egg mixture to skillet increasing heat to medium-low as you stir.  Once eggs begin to gel (but the mixture is still fairly liquid), remove skillet from heat.

Transfer mixture to an 8-inch pie plate and top with a sprinkle of sea salt and pepper.  Add remaining 1/2 cup cheddar cheese and sprinkle with chili and more pepper.

Place pie plate in oven for 15-20 minutes or until eggs have puffed somewhat and edges are bubbling.

Allow huevos rancheros to cool for 5-10 minutes before serving.  Enjoy with a side of salsa, guacamole and/or plain yogurt, as desired.

Serves 6-8.


Photos by Trinity Nutrition