Cinnamon Roasted Lychee with Slivered Ginger and Agave

I hope everyone is enjoying a beautiful holiday week filled with fun, laughter and a little bit of rest too.

After a very green fall, we were blessed with a snow fall that started on December 23rd and continued through the day on the 25th - the timing could not have been more poetic.

Another 15 cm fell mid-week (that's almost 6 inches for my American friends), and the ski hills beckoned...

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Here's a simple and delicious new year's idea that you can serve up as a snack with cottage cheese, ricotta or yogurt.  You could also reserve it for dessert with mascarpone.

If you can find fresh lychees (or litchis), they are ideal for this recipe.  Otherwise, canned and thoroughly rinsed lychees will do just fine.

Lychee is a flavourful fruit native to southern China and Southeast Asia.  Underneath its beautiful red bumpy skin, rests a squishy whitish-pink pulp (aril) that surrounds the singular dark brown seed.  The aril is the edible part of the lychee and is reminiscent in taste and consistency to peeled grapes.

A small handful of lychees meets an adult's daily requirement of vitamin C and the fruit also contains a host of minerals including: copper, phosphorus and potassium.  

Cinnamon Roasted Lychee with Agave

• 16 lychee fruits (peeled and seeded if using fresh or thoroughly rinsed if using canned)
• 1 Tbsp or so fresh ginger, sliced into thin pieces
• 1/2 tsp cinnamon
• 1 tsp agave nectar

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Heat oven to 400 F.

Place lychees open side down on a greased baking sheet, spreading the fruit out so that the pieces don't touch.  Drizzle lychee with olive oil and cinnamon. 

Place lychees in the oven and roast for 15-20 minutes or until the fruit is soft and warm and has achieved some browning around the opening when turned over.

Meanwhile, in a skillet set over low-medium heat, toast ginger with a touch of olive oil until fragrant.

Once lychees are cool enough to handle, place a sliver or two of ginger inside each lychee cavity.

For serving, you can enjoy lychees on their own with a drizzle of agave or serve them over ricotta, cottage cheese, yogurt or mascarpone with a touch of agave, as desired.

Serves 4.

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Oatmeal Cranberry Ginger Cookies & A Holiday Wish

It's hard to believe that we are only three days away from Christmas. 

Time seems to accelerate over time...

I wanted to take a moment to wish everyone a beautiful holiday and extend my very best wishes for the New Year ~

I look forward to returning in 2012 with more wholesome recipes to get us started on the right track.

And...

Just in case anyone is still looking for that last minute something to offer guests or a favourite host/ess, these easy-to-prepare ginger delights might just do the trick.

Unlike their snappy cousin, these cookies made with spelt, oatmeal and blackstrap molasses are soft, chewy and impossible to resist.

I like working with blackstrap molasses because it has a very distinct taste that I absolutely adore (reminiscent of black licorice) and is less refined than fancy molasses.

Spelt, although a glutenous grain, is often better tolerated by those who have difficulty digesting wheat.

So, with that in mind, I offer up my very first cookie post.

Chewy Oatmeal Cranberry Ginger Cookies

• 1 cup spelt flour (substitute flour of choice)
• 1 cup whole grain oatmeal
• 1 + 1/2 tsp baking soda
• 1/2 tsp cinnamon powder
• 1/2 tsp ginger powder
• 1 tsp allspice
• 1/3 cup dried cranberries (substitute apricot, fig or prune)
• 4 pieces crystallized ginger, sliced thin
• 1/2 cup butter at room temperature (vegan option: 1/4 cup olive oil,  1/4 cup apple sauce)
• 1/2 cup blackstrap molasses
• 1/4 cup granulated sugar (I used turbinado)
• 1 egg
• 1 Tbsp fresh grated ginger (or to taste)

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Heat oven to 350 F.

In a medium size bowl, combine spelt, oats, baking soda, cinnamon, ginger , allspice, dried cranberry and crystallized ginger.

In a separate, larger bowl, beat butter, blackstrap molasses and sugar together until light and fluffy.  Add egg and ginger and beat until combined.

Add dry ingredients to wet, mixing just until combined.

If dough is too soft to shape into cookie formation, place bowl with dough in the fridge for 30 minutes or so.  Once dough is semi-firm, drop cookie dough by tablespoon full onto greased cookie sheet (shaping it with your fingers as needed).  You can sprinkle a little bit of sugar on top of cookies before baking them for a traditional ginger cookie look or simply leave them as is (as pictured).

Bake cookies for 10-12 minutes just until cooked but still soft inside.  Allow cookies to cool and set for at least 5 minutes before jumping in.

Enjoy!!

Strawberry Tuesdays: Orange-Strawberry Ginger Lime Shots

We recently had breakfast at a hotel restaurant in Toronto.  The food itself was unremarkable but, what we all loved, were the delicious fruit shots that greeted us at the door.

There were three different kinds of blended fruit with various herbs and spices lined up in shot glasses.  They were absolutely gorgeous, refreshing and a perfect way to start the day. 

You can serve these nutrient-rich shots on Christmas morning (or any morning) before settling in for breakfast or between dinner courses to cleanse the palate - the presentation adds a touch of schmancy to any meal and is especially fun if you're having guests over (simply store your blended fruit mixture in the fridge until serving time). 

I'm also thinking that this antioxidant rich drink might be a most welcome way of giving our poor livers a break during our grand season of overeating.

Ginger contains natural anti-inflammatory properties.  When used fresh, it is particularly effective at improving digestion and calming nausea and indigestion - making it an ideal choice during the festive season.  Combined with the cleansing properties of lime and the vitamin C from the strawberries and citrus, this is one potent health tonic!

Orange-Strawberry Ginger Lime Shots

• 1 450 gram basket of strawberries (16 oz/1 lb), remove green tops and slice
• 4 Tbsp dilute orange juice
• 1 Tbsp fresh grated ginger
• 1 Tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp agave nectar

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Makes about 20 ounces (2 1/2 cups) of liquid

Place all ingredients together in a blender and blend until smooth.  You can adjust thickness of drink by adding more liquids or berries, as desired.

Baileys Chocolate Mousse

There's just something about Christmas and Baileys...

If you like Baileys Irish Cream and you like chocolate, you will love this elegant, intensely flavoured mousse.

The alcohol is of course optional.  The mousse will turn out just as well without it.

The preparation will take you about 10 minutes and then you simply store the mousse cups in the fridge until show time.

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Baileys Chocolate Mousse

• 100 grams 75% cocoa chocolate (4 oz or about 7 large squares), chopped
• 3/4 cup whipping cream
• 2 egg whites
• 2 Tbsp granulated sugar (I used palm sugar)
• 2 Tbsp Baileys Irish Cream liqueur (always optional)
• Handful of fresh cherries for garnish

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Makes approximately 4 half cup servings

Warm 1/2 cup whipping cream in a sturdy pot on the stove until it just comes to a boil.  Turn heat off and add chocolate pieces, stirring until the chocolate has fully melted and combined with the cream.

Transfer chocolate cream mixture to a large mixing bowl.   Add sugar, remaining whipping cream and Baileys Irish Cream to the chocolate mixture, whisking ingredients together for about 1 minute.  

Meanwhile, in a separate mixing bowl, beat egg whites with an electric mixture until egg whites have increased in volume and soft peaks form.

Add egg white mixture to chocolate mixture carefully folding in the egg whites until fully combined (a singular dark brown chocolate) or partially combined (allowing some variation in white/brown colour), as desired.  

Spoon mousse into four separate serving glasses/cups and store in fridge until ready to eat (allow mousse to set in fridge for at least 2 hours).  Top individual chocolate mousse cups with a piece of chocolate, a slice of cherry and dusting of powder, as desired.

Oven Roasted Rosemary Ricotta

I was so excited the afternoon I came across Sally's Simple Appetizer, that I was compelled to make it almost immediately. 

I served the baked ricotta fresh out of the oven as a snack for my sons when they arrived home from school (I may have had a bite or two myself). 

Warm, soft, delicious and satisfying, the dip was greeted with rave reviews (swoons actually).

The recipe can be adapted to suit any taste preference. The version I put together took me about 7 - maybe 8 - minutes to prepare. 

A colourful, wholesome holiday appetizer in a flash (and I know none of us are looking for those...).

Oven Roasted Rosemary Ricotta

• 1 container smooth ricotta cheese
• 3 Tbsp sliced Kalamata olives
• 2 garlic cloves, minced
• 1 tsp dry rosemary (or 2 Tbsp fresh chopped rosemary)
• 1/4 tsp hot chili pepper flakes or to taste
• 1/4 tsp sea salt
• 1 tsp olive oil

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Heat oven to 350 F

Place all ingredients together in a suitably sized bowl and mix to combine.  Transfer ingredients into an oven proof dish.

Sprinkle top of cheese mixture with a little rosemary, chili flakes and sea salt.

Bake in the oven for approximately 30 minutes or until cheese mixture is warmed through and starts to bubble around the edges.

Remove from oven and drizzle with a tsp of olive oil.

Serve warm with an assortment of sliced fruits and vegetables.

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This recipe is adapted from Sally's Baked Ricotta at Bewitching Kitchen.

Thanks Sally!  Our family really enjoys this one.

Strawberry Tuesdays: Santa Berries on Ice

These Santa Berries just about sent me over the edge.

(Oh, sure, they look well-behaved now).

First, I had to teach them how to skate and believe me, it was no easy task. (It seems Santas are quite accustomed to staying still while the reindeer pull all the weight, if you know what I mean).

Next, I tried to generate some plays, get a little offense going, but I couldn't seem to get the Santa Berries to move anywhere near the puck.

The flying raisin would float right in front of their path over and over again, but they failed to capitalize each and every time. Preferring instead, to simply stare...

 

Oh dear.

Then, the unimaginable happened.  And things really came unhinged.

I could just tell this guy's head wasn't in the game.

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Oh the fun you can have with a little whipped cream and a handful of strawberries!

I couldn't resist putting a Canadian twist on these Santa Strawberries that I've seen floating around the blogosphere...

Something I learnt from this adventure... it's very tricky balancing Santa's hat on a whipped cream head... the next time I make these little babies, I think I will pipe in some mascarpone (or cream cheese) in place of the whipped cream for durability and resilience.  No matter, the whipped cream was pretty wonderful too!

Now, just in case anyone else is missing the original Hockey Night in Canada Theme Song, here it is -

Melting Whipped Santa Berry with Raisin Eyes

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Wishing Sidney Crosby a full recovery and healthy return to his favourite game.

Roasted Cauliflower, Seared Butter Mushrooms and a pretty great visit -

I recently visited my mom in the Laurentian mountains of Quebec.  I like to deliver her Christmas treats in person and spend some time together before our nuclear family hunkers down for the holidays.

Although there wasn't much snow to speak of, there were plenty of bright lights and decorations strewn about, and a general feeling of Christmas in our bellies. 

We ate French onion soup at our favourite crêperie in Saint-Sauveur, got our hair cut (ok, I got a hair cut and my mom graciously accompanied me), and cuddled up in our pjs to watch Christmas specials in front of the fire.

My favourite part of the visit though, was cooking dinner together.  We don't get to do that very often and it's pretty memorable when we do.  Not because it's grand by any stretch, but because we're together. I had brought some shrimp along and mom picked up some great looking produce for the visit: cauliflower, mushrooms and two huge pomegranates.  While I stir-fried the shrimp, mom looked after seeding the pomegranate (doing a mighty fine job I might add, not nearly the mess I typically create). 

I had the cauliflower ready to go in the oven and thought I would add the mushroom to the roasting pan when I noticed mom already had them going on the stove-top.  Now I've probably been using olive oil in frying for at least a decade.  My mom, like many long-living French Canadian women before her, uses butter. 

Well, if those mushrooms weren't the best darn things I had ever tasted...

I'll never forget them. Merci Maman.

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Roasted Cauliflower with Seared Butter Mushrooms and Pomegranate

• 1 head cauliflower, chopped into bite-sized pieces
• 1 generous cup button mushrooms, sliced fairly thin
• 1 pomegranate, seeded
• 2 tsp butter
• Drizzle of olive oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Sea salt & black pepper to taste

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Note: I wouldn't underestimate the pomegranate in this recipe. I am always amazed by the flavourful, juicy crunch they bring to dishes despite their tiny size. So delicious! 

Heat oven to 400 F.

Spread cauliflower out on a baking sheet.  Drizzle with olive oil and then sprinkle with onion and garlic powder.

Roast in oven for 20 minutes.

Meanwhile, warm a skillet (preferably cast iron) over medium/high heat - add butter and then mushrooms - sprinkle with sea salt and pepper and toss for about two minutes or until a nice browning develops.

Combine roasted cauliflower, warm butter mushrooms and pomegranate together and enjoy as a delicious side to any meal.

And the Winners are...

It's Giveaway Day!

Thanks to everyone who participated in this year's Giveaway ~

We had fun gathering close to 70 names for our Holiday Stocking

and can't wait to reveal our winners!!

On hand for the big draw were two Happy Elves offering assistance:

Elf son # 1 and Elf son # 2

Also in attendance, and acting in the capacity of official judges, were our pets:

Stella the Dog and Monsieur Black the Cat 

(you can put anything past the pretty golden but the black cat? not a chance)

Ok, So...

On to our Results...

With Dog and Cat approval, Elf son # 1 drew the first name from the Red Stocking.....

And out came:

Congratulations Lisa!

                                              

Elf son # 2 drew the second name from the Red Stocking... Dog and Cat approved

And out came:

Congratulations Kristy!

But, wait...

It just wouldn't be Christmas without a little surprise...

- so -

I enlisted the help of Elf Dad to create a little magic

and pull a third name from the Red Stocking

approved by all, out came:

Congratulations Lynn!

Thanks again to everyone and Congratulations to our winners!

Have a great weekend - we'll see you again on Sunday

Lemon and Black Pepper Chicken with Roasted Feta

I am always appreciative of wholesome, time-efficient meals and especially so during the frenzied month of December.

Here's a delicious main dish that you can pull together in a snap.


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Lemon and Black Pepper Chicken with Roasted Feta

• 2 skinless boneless chicken breasts, sliced along the width to reduce thickness by half
• 3 Tbsp olive oil
• Juice of one lemon
• Zest of one lemon
• 1 tsp black pepper
• 1 block of feta cheese
• Pinch of sea salt

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Note:
The cooking time of this dish will vary directly in relation to the size of the chicken.  The chicken pictured has been cut into small pieces and only required about 14 minutes to cook.

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Serves 4

Preheat oven to 400 F.

Spread a piece of parchment paper over a baking tray. 

Place chicken in a bowl and sprinkle with olive oil – work olive oil into chicken pieces to fully coat.

In a small bowl, combine lemon zest and black pepper.

Slice feta in half along width to create two thinner, equally sized slabs.  Cut feta slabs in half to create four squares and then cut squares into triangular shapes for a total of eight pieces.  Place feta triangles on parchment with oiled chicken and drizzle feta with a little bit of olive oil.
 
Sprinkle chicken and feta pieces with half the lemon pepper mixture and a touch of sea salt.

Place tray in the oven and bake for 10 minutes.  Remove tray from oven - flip chicken and feta pieces over and sprinkle with remaining lemon pepper mixture and a dash of sea salt.  Return to oven and bake until chicken is cooked through (another 10 minutes or so depending on thickness of chicken).

Just before serving, sprinkle chicken with lemon juice.

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Be sure to visit us again tomorrow afternoon when Santa's Elves announce the two winners of this year's holiday draw!!

Strawberry Tuesdays: Chocolate Bark All Dressed Up

I have to say that I was a little disappointed when I read about the Toronto Eaton Centre replacing its traditional Santa Claus visit with a video-chat session by skype.  

Enter the age of Cyber Claus. 

Really?

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This may not be your mama's bark.  We like ours fully loaded.  

I figure, why stop at half measures when you can work in so many delectable nutrients.

I found some gorgeous unsweetened dried strawberries at the health food store along with some dazzling mango.

I thought the festive fruit would pair nicely with the nuts and seeds: walnut, cashew, almond, pistachio, pumpkin, peanut - yup, fully loaded.  You can play around with any topping combinations you like to create a beautiful, satisfying and delicious treat. 

Small pieces will do.

Strawberry Tuesdays: Chocolate Bark All Dressed Up

• 400 grams 75% cocoa chocolate (I generally use Lindt)
• 2 cups mixed nuts and seeds, some chopped some left whole
• 3/4 cup mixed dried fruit, sliced/chopped

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This recipe will make two large trays of chocolate bark.

Warm chocolate in a sturdy pot on stove over lowest heat, stirring until fully melted.  Remove chocolate from heat and allow it to settle for a minute.

Meanwhile, cut two large pieces of waxed paper (about 18" long and 12" wide) and set each one over a tray or cutting board that will accommodate the size of the paper.

Spread the chocolate mixture over each piece of waxed paper (dividing the portion roughly in two).  Using a spatula or cake knife, spread the chocolate out across the paper surface such that it covers as much surface as possible without becoming too thin (my bark is usually about 1/8" thick).

While chocolate remains unset, sprinkle with nuts, seeds and dried fruit.

Place trays in the fridge for at least 2 hours to allow chocolate slabs to set.

Remove trays from fridge.  Working with one tray at a time, break chocolate slabs into roughly shaped pieces of bark with your hands.

Store bark in a container in the fridge.  Simply take out portions as desired, leaving the remaining bark in the fridge (the chocolate will begin to melt if left out at room temperature).  The bark also freezes nicely but is best eaten thawed (or frozen) from the freezer.  If you move the frozen bark to room temperature and into the fridge, the chocolate will begin to denature.

This bark makes a beautiful holiday gift (just remember to tell your friends and family to store it in the fridge).

Pomegranate Salad - A Holiday Favourites List (and a Giveaway!)

It's December 1st and I'm officially kicking off the Holidays

with a Festive Salad, Holiday Favourites List and.... a Giveaway!

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Confession time.

I'm not a good shopper.

I don't enjoy crowds or noise. I get headaches from artificial lighting and recycled air. I find it exhausting and overwhelming spinning around in circles looking for a simple pair of socks (and the staircase that always seems to be on the other side of where I am). 

In short, I'm not a good shopper.

If there is anything I can do to get organized ahead of time and avoid the trappings of holiday shopping, I'm fully on board and eternally grateful.

So, for anyone else who might like to use their time and energy differently, I offer you some holiday ideas that I'm totally excited about!

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Holiday Favourites List 2011

(all titles clickable)

In Music - School Teacher and Mother of Three by Day and Rocker by Night, discover Mary Ann Allossery's gorgeous voice in her band Thread's debut album - In my Dreams.  I am particularly smitten with the track Suggestion Box although the whole album is well worth getting to know.

In Movement - The beautiful Canadian Figure Skater, Joannie Rochette, who lost her mother only days before her Olympic medal performance in Vancouver has just launched her first workout DVD entitled Avec Coeur et Passion. Even if you don't get around to doing the workout, just watching Joannie is sure to get your heart pumping!  Kidding aside, this is an excellent workout that will challenge all fitness levels and can be done in the comfort of your own home.

In Books: The International Diabetes Federation is predicting that at least one in 10 of us will have diabetes by 2030.  Sobering Statistics.  

In his book Wheat Belly, cardiologist William Davis makes the argument that grains are a leading contributor to the obesity epidemic. 

'Wheat Belly' refers to the accumulation of fat that results from years of consuming foods that trigger insulin, our body’s highly efficient fat storage hormone.  This fat gets stored in our tummies and is unique in that it provokes a cascade of inflammatory processes in the body. 

Whether or not you agree with Dr. Davis in whole or in part (or otherwise), he does make a strong case for rethinking our overwhelming attachment to carbohydrates.  Wheat Belly is a cogent and well researched contribution to the scientific dialogue on obesity and one that we will no doubt be hearing more about in the coming years.





In Cookware: Offering the convenience of non-stick without the usual toxins and carcinogens, GreenPan™ has developed an eco-friendly PFOA/PTFE-free line of frying pans using Thermolon - A natural, non-stick mineral-based coating.  Visit the company's website to view their full line of products and learn more about their technology and commitment to “constainability” (convenience and sustainability). 





In Giving Back:  Last year my son and a few of his buddies launched Kids can Kare - an initiative aimed at raising money for families in developing countries.  The idea behind the initiative was to show other boys and girls their age that they are never too young to start changing the world.  With a little ingenuity and lots of enthusiasm, Kids can Kare raised enough money to buy: 2 calves; 6 'rapidly reproducing' rabbits (my favourite); 3 baby chicks; one sheep; one goat and two mango trees.  Pretty wonderful what 10-year-olds are up to these days...

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Now, just before I get to the recipe...

A GIVEAWAY!!

I want to thank my readers and blogging buddies who have helped make my first year of blogging such a fun adventure.  I appreciate all the kind words, suggestions and feedback shared via comments, by email and live over dinners and at the gym (thanks ladies!).

So, in the spirit of gratitude, I am excited to offer you a gift...

I will be giving away 2 copies of Dr. Davis Williams book Wheat Belly or Dr. Andrew Weil's brand new release, Spontaneous Happiness - your choice!

Dr Weil is the celebrated American pioneer of Integrative Medicine.  His latest book, Spontaneous Happiness, examines the foundation for attaining and sustaining emotional health by drawing on both Eastern and Western psychology to counteract low mood and enhance contentment, serenity and emotional balance.

Dr. Weil struggled with depression for many years.  In this book, he shares how he was able to overcome his depression and return to a state of wellness.

Giveaway Details -

1. This giveaway is open to anyone and everyone.

2. To enter the giveaway, simply leave a comment below. 

3. For additional entries, please like Inspired Edibles' fan page on Facebook or follow Inspired Edibles on Twitter and let me know that you are doing so in a separate comment.

4. The draw will take place on Friday, December 9th - I will announce the two winners on that day - Good luck to All!

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Now on to the Recipe!

This one reminds me of Holly...



Pomegranate Salad with Edamame, Apple and Fresh Raspberry Vinaigrette

• 1 head curly lettuce, washed and cut into smaller pieces
• 1/2 cup pomegranate seeds
• 1 green apple, skin on chopped
• 1 cup frozen shelled edamame (soybeans), run under hot water for a couple minutes and drain thoroughly
• A snippet of chives

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Note: I received the most *fantastic* gift from my girlfriend the other night, which I've never seen before...  She gave me two large containers of pomegranate seeds (they were already extracted from the fruit - ie: no work and no mess - how exciting is that?)  I have to start shopping at Costco!

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Simply assemble salad ingredients in your favourite serving bowl and drizzle with Raspberry Vinaigrette.

Fresh Raspberry Vinaigrette

• A generous 1/2 cup of fresh raspberries
• 1 Tbsp balsamic vinegar
• 1 Tbsp rice vinegar
• 2 Tbsp olive oil
• 1 tsp agave nectar
• Sea salt

Place all ingredients in a blender and blend until smooth.  Drizzle over salad and enjoy.