Hollandiase Sauce 101

While the asparagus is still local and fresh, you will want to fancy it up now and again for Sunday dinners, or other special occasions. Nothing dresses asparagus like Hollandaise Sauce, and this recipe, which I found online at "Simply Recipes," is “Maximized,” delicious, and (perhaps more importantly) easy. What more can we ask? (I know it looks like the preparation is lengthy, but once you read through, you will see how simple it really is.) Prepare this sauce just before your meal.

Enjoy.

Ingredients:3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons butter

Preparation:1) Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Once the butter melts, turn off the heat and let it cool just a little bit while you prepare the eggs.
2) Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a little. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3) Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4) Turn off the blender and taste the sauce. It should be buttery, lemony and very lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. If you do this, pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.Makes about 1 cup of sauce, good for about 4-6 servings.

Coconut Macaroon Cookies

These light and delicious cookies are a tribute to the recipe I found in the "Maximized Living Nutrition Plan" book.
Enjoy.

Ingredients:
6 Egg Whites
1 Package or 2 ½ cups of Unsweetened Shredded Coconut
Stevia to Sweeten (to taste)

Preparation:
Beat egg whites until peaks form. (This can be done with a wisk or an electric hand mixer. I have done it with a wisk, and, although it was a tiny bit of a workout, it is possible – and somewhat satisfying.) Add stevia to sweeten, and beat again to combine. Taste, and add more stevia if necessary. At this point, if you want to add a teaspoon of pure vanilla, feel free. Gently stir in unsweetened shredded coconut.
Drop by teaspoons-full onto parchment lined baking pan. Bake at 350º for 12 to 15 minutes. Cool on parchment paper in the refrigerator until firm. Once cooled, these cookies can be dipped into melted, stevia-sweetened chocolate if you prefer. (I like the toasted coconut appearance and taste without the chocolate.)

"SUNDAY DINNER KALE" - or "KALE THAT KIDS WON'T HIDE UNDER THE PLACEMAT"

While I understand that Kale may not be first on any kid's list of favourite foods, I guarantee that if you can get them to try this side dish, they will like it, and they will eat it themselves (poor cat). If, however, I am wrong, and the kids don't ask for seconds, all the more for you - and you will thank me for that.


When the rest of your dinner is ready, the table is set, and everyone is ready to sit down, get your ingredients lined up in preparation for the quick cooking of this super fast super food. Once the preparation starts, you are literally seconds away from completion.
This recipe should serve two, generously. I am willing to bet that you will double the recipe the next time you make it. Kale is the most nutrient dense green on the planet. Prepared this way, I think it is also the most delicious.



Enjoy.



Ingredients:5 to 6 oz. kale, stems removed
2 tablespoons extra virgin olive oil
¼ teaspoon kosher sea salt
1/3 cup raw walnuts or raw pecans
1 clove garlic, minced or grated
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 to 2 tablespoons fresh lemon juice
Zest of 1 lemon
1/3 cup imported Italian Parmesan cheese, freshly grated


Preparation:Remove the stems and chop the kale into strips about ¼ to ½ inch wide, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the nuts and garlic, wait 10 seconds, then grate the nutmeg over the kale, and stir it in. Wait ten seconds again and stir in the lemon juice and zest.
Remove from heat and serve dusted with Parmesan cheese.

That's what I'm talkin' about.

GINGERBREAD FAKE – I MEAN CAKE

Normally we would expect to see a recipe for Gingerbread Cake in the fall, or around the holidays. Does it feel like fall where you are? Does the weather feel more like Christmas time? Close enough.

Enjoy.

Ingredients:
1 ¼ cup flax seed meal

1/4 to 1/3 cup unsweetened shredded coconut
2 teaspoons aluminum free baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cloves (substitute allspice)
1 ½ - 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Stevia equivalent to approximately 2/3 cup sugar
4 large organic, free range, antibiotic‐free, eggs, beaten

1/8 cup olive oil (1/8 cup = 2 Tablespoons)
1/2 cup water (substitute unsweetened Vanilla flavoured Almond Milk)
1 tablespoon pure vanilla (no sugar – check the ingredients)
1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)

Preparation:
Preheat oven to 350 F. Line a cake pan with parchment paper on the bottom and sides, or use an 8x8 inch silicone baking pan.
1) Mix the dry ingredients together.
2) Mix the wet ingredients.
3) Add the wet to the dry and combine thoroughly.
4) Let batter stand 10 minutes.
5) Pour batter into the pan.
6) Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

Chipotle Lime Chicken

Chipotle is a wonderful flavor. It is not only hot, but has a smokey element to its taste. I assume it comes in mild, medium, and hot versions. I definitely got the hot variety. When you make the marinade for this chicken, taste your chipotle chili pepper. Depending on the heat of your spice, adjust the amount used in the recipe.

I used an indoor grill pan and the results were wonderful, but this would make a wonderful summer bar-b-que staple as well.

Enjoy.

Ingredients:
1/3 cup freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 to 1 tablespoon chipotle chili powder
3 cloves garlic, minced
2 tablespoons (preferably organic) mustard, any style as long as it has no sugar
1/2 teaspoon salt
1/8 teaspoon white pepper (optional)
4 organic, antibiotic free, free range, boneless, skinless chicken breasts or thighs

Preparation:

1) Combine all ingredients except chicken.
2) Pour 80% to 85% of the marinade into a heavy duty zip-lock bag. (Reserve the remainder of the marinade for basting the chicken during grilling.)
3) Add chicken; close bag and zip to close. Place in bowl or baking dish and refrigerate for 2-6 hours.
4) When ready to cook, discard the marinade left in the zip-lock bag. Prepare and preheat grill. Cook chicken for 12-17 minutes, turning once and brushing frequently with reserved marinade, until chicken is thoroughly cooked.

Serve with guacamole, salsa, tomatoes, and possibly a dollop of organic sour cream. Depending on the heat intensity of your chipotle chili powder, you will need the guacamole and sour cream to cool your mouth!

HOMEMADE INSTANT BOULLION

In the bad old days, when I used processed foods, one of my favorite things to enjoy on a winter afternoon was a cup of boullion, which I made using a pre-packaged square of heaven-knows-what and hot water. I love this recipe because the cup of steaming soup I can enjoy is at least as good as the "mystery boullion" I used to make, it is actually quicker to prepare than the pre-fab cube, and, most importantly, I know exactly what's in it.

This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients.

I would suggest making half of the batch described below for your first attempt. I would also encourage you to add and subtract ingredients according to your taste. For instance, I added a red pepper, and omitted the cilantro.

This may seem like a long list of ingredients to put together, but remember that you will have "instant" boullion for the rest of the winter.

Ingredients:

5 ounces / 150 g leeks, sliced and well-washed

7 ounces / 200g fennel bulb, chopped

7 ounces / 200g carrot, well scrubbed and chopped

3.5 ounces / 100 g celery

3.5 ounces / 100g celery root (celeriac), peeled and chopped

1 ounce / 30g sun-dried tomatoes

3.5 ounces / 100g shallots, peeled

3 medium garlic cloves

9 ounces /250g fine grain sea salt

1.5 ounces / 40 g flat-leaf parsley, loosely chopped

2 ounces / 60g cilantro (coriander), loosely chopped

Preparation:

Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro.

You should end up with a very moist, loose paste of sorts.

Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.

Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

Makes roughly 3 1/2 cups.

To give credit where it's due: I found this recipe online, and it is apparently inspired by The River Cottage Preserves Handbook by Pam Corbin. The U.S. edition of the River Cottage Preserves Handbook will be available this summer.

ROASTED BRUSSELS SPROUTS

I know. The idea of Brussels Sprouts used to make me less than enthusiastic, too. To be blunt, I didn't like them at all. I had heard from so many people that the traditional method of preparation, boiling, was my problem. Well, they were right. This recipe is one that we all look forward to when I prepare it for Sunday Dinner. Chillis, parmesan cheese, and lemon juice make these beautiful little cabbages pop!
Enjoy.

Ingredients:
1 pound Brussels sprouts, rinsed, ends trimmed
1 Tbsp minced garlic (about 3 cloves)
1 minced fresh red chilli
1 teaspoon lemon juice
2 Tbsp olive oil
Kosher or Sea Salt, Freshly ground black pepper
1/4 cup freshly grated (raw if possible, or imported Italian) Parmesan cheese
Method:
1) Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan works beautifully for this recipe). Toss in the red chilli and garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt and a few turns of black pepper.
2) Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.

CRUSTLESS BROCCOLI QUICHES

Elegant, healthy, romantic, and delicious! What more could a valentine ask for?

Enjoy.

Ingredients:Organic Butter, for ramekins
Kosher or Sea Salt
1 cup Broccoli florets, very lightly steamed and cooled
6 large organic, free range eggs
½ cup organic half-and-half (or ¼ cup each organic milk and cream)
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg (freshly grated is best)
¾ cup shredded organic (hopefully raw) cheddar cheese (3 ounces)


Preparation:
Preheat oven to 350 degrees.
Butter 4 8-ounce ramekins (or a 9-inch pie dish); set aside
In a large bowl, whisk together eggs, half-and-half, and seasonings. Stir in broccoli and cheese.
Place ramekins on a rimmed baking sheet. Ladle quiche mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.
Serve immediately -the beautifully puffed quiches will fall somewhat as they cool.

Valentine's Day Dinner Menus

My friend, Joanne, had the idea to make up a "Maximized Valentine's Day Dinner Menu." I was immediately inspired, and couldn't believe I hadn't thought of it myself. Here are some ideas for a three course menu - all mix and match of course, and all delicious. For each suggested recipe, remember to use quality ingredients - organic if at all possible in the case of the fruits and vegetables, and free range organic, or wild caught in the case of the meats and fish. The recipes can all be found in GOOD FOOD, MAXIMIZED LIVING NUTRITION PLAN, or here within the pages of this Blog. Enjoy.
Appetizer Choices:

Spinach Salad with fennel, pine nuts, sliced strawberries, and Roasted Shallot Vinaigrette

Leek and White Asparagus Soup

Roasted Cauliflower, Garlic, and Leek Soup

Main Course Choices:Crust-less Broccoli Quiche with grilled Asparagus

Lemon Chicken on a Bed of Pureed Cauliflower, with Mediterranean Zucchini Boats

Pan Seared Salmon with Avocado Remoulade and Green Beans
Grilled grass-fed steak with Chimichurri Sauce and mixed vegetables

Dessert Choices:

Strawberry Shortcake

Raspberry Frozen Yogurt

Chocolate Pecan Torte with Strawberry Sauce or Whipped Cream

Strawberry Shortcake for Valentine's Day

I had a brilliant idea last week as I posted the recipe for the Chocolate Cupcakes. I mentioned that both "chocolate" and "vanilla" cupcake recipes could be found in GOOD FOOD, the "vanilla" being the Basic Almond Flour Cupcake recipe. I realized then that these adorable yellow cupcakes would make the perfect cake base for Strawberry Shortcake, a Valentine's Day dessert favorite.

If I were making this dessert, I would simply use the "Strawberry Sauce" recipe in GOOD FOOD, spoon it over split Almond Flour Cupcakes, and then top it with stevia sweetened, whipped organic Cream.

Ain't love grand?

Enjoy.

FISH FRY DINNER

With very minor changes, you can enjoy fish that your children won’t feed to the cat.

Enjoy.

Ingredients:1 to 2 pounds of wild caught fresh or frozen fish of your choice, such as:
Flounder
Grouper
Red Snapper
Amberjack
White fish of all varieties
Note: Wild caught frozen fish, thawed, is perfectly acceptable, and very affordable.

3 to 4 tablespoons of coconut flour
Salt, pepper, cayenne, lemon pepper – choose your favorite seasonings
2 to 3 tablespoons coconut oil
Lemon wedges (optional)

Preparation:1) When the rest of your dinner is prepared and your table is set, heat the coconut oil in a large skillet. (This process takes very little time, but requires your full attention.)

2) Lightly season your fish, and then dust or dredge in the coconut flour.
3) Sauté the fish in coconut oil over medium high heat for approximately 3 to 4 minutes per side, depending on the thickness of your fish, until the coating is golden brown and the fish is cooked, and flakes to the touch.
4) Garnish with lemon wedges. Serve immediately.

Important Note: See the blog about cookware.

ROASTED SHALLOT SALAD DRESSING

If I remember correctly, this recipe also came from my friend, Chantal, one of the best cooks I know. This salad dressing became a family favorite immediately. It is so nice to have a dressing that tastes "gourmet" but is ready and waiting in the fridge.
Enjoy.

Ingredients:1 Small Bag Shallots (6 to 8 count)
2 teaspoons Coconut Oil
1 cup Balsamic Vinegar, plus extra for deglazing
2 cups Extra Virgin Olive Oil
Salt and pepper to taste
Preparation:1) Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
2) Deglaze the pan with some balsamic vinegar, and remove from heat.
3) Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
4) Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
5) Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
6) Taste. Add salt and pepper as needed.
Store in refrigerator

CHOCOLATE CUPCAKES

Valentine's Day cards and chocolates are in the stores already! There must be a massive corporate conspiracy to get all North Americans to buy and eat all the sugar and grains in all the stores, regardless of what they will do to our health, as long as there is a profit for the sugar and grains companies! This calls for a revolution! Sugar-free, grain-free chocolate cupcakes.
Enjoy.

Ingredients:•
 2 cups pecans
• 1/3 cup cocoa
• 1 teaspoon baking powder
* 1/4 cup coconut flour
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 teaspoon pure vanilla extract (no sugar - check the label)
• Stevia equivalent to approximately 1 cup of sugar, or to taste
• 1/2 cup water (or unsweetened almond milk – I use the chocolate flavor) (You could use coffee.)

Preparation:
Heat oven to 350 F. Line a muffin tin with silicone cups or paper liners.
1) Process pecans in food processor ‐ pulse until they are meal, not quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well‐blended.
4) Separate into muffin cups and bake for 30 to 35 minutes. When you can smell them baking, it is a good time to start checking for doneness. When toothpick inserted in center comes out clean, the cupcakes are done.

p.s. If you are not a fan of chocolate, there is a basic Almond Flour cupcake recipe in GOOD FOOD. This will give you a "vanilla" cupcake result.

LIME & WALNUT COLESLAW

Limes or chilis left over from the Chili Lime Butter recipe? Try this. It has been a family favorite at my house for years. Leave out the jalapeno if you like it milder.

Enjoy.
Ingredients:1 1/2 cups raw walnut pieces
1/2 of a medium‐large cabbage
1 basket of tiny cherry tomatoes, washed and quartered (optional – not pictured here)
1 jalapeno chili, seeded and diced
3/4 cup cilantro, chopped (I use parsley because I prefer it to cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon sea salt
Preparation:
1) Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite‐sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
2) Combine the cabbage, walnuts, tomatoes, jalapeno (optional), and cilantro or parsley in a bowl.
3) In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir.

CHILI LIME BUTTER FOR FISH

I always make a double batch of this. Everyone loves to add a dollop of it over steamed vegetables, or on a piece of flax seed bread.

Enjoy.

Ingredients:1/2 cup unsalted organic butter, softened
2 tablespoons finely chopped shallot
2 teaspoons finely grated fresh lime zest

1 tablespoon fresh lime juice

2 teaspoons minced fresh Serrano or Jalapeno chili, (including seeds or not, depending on how much heat you want)
1/2 teaspoon salt

Preparation:

Wear Gloves when chopping any chili.1) Combine all ingredients. I use a food processor.
2) Serve a dollop of this butter with each fillet of any whitefish you prepare.

Note: 2 teaspoons minced fresh Serrano or Jalapeno chili is approximately one average sized chili.

AMARETTO CAPPUCCINO SMOOTHIE

If you are wondering if there is a way to “Maximize” an Iced Cappuccino, here it is. Sometimes, I impress myself.

Ingredients:3/4 cup Unsweetened Almond Milk
1/4 cup coconut milk
1 scoop Chocolate Organic Whey Protein
1 teaspoon Instant Espresso Powder
1 tablespoon “Spoonable” brand stevia, or equivalent, or to taste
1 teaspoon raw almond butter
4 strong coffee “ice cubes”

Preparation:1) AHEAD OF TIME: Prepare an ice cube tray with strong coffee and freeze. I use approximately 10 oz. of water to 3 generous teaspoons of instant espresso powder, and mix the coffee in a drinking glass before pouring it into the ice cube tray. Adjust the strength of the coffee to your taste. Once frozen, keep the coffee ice cubes in a re‐sealable plastic bag in the freezer.
2) Place all ingredients in a blender and blend until smooth.
DO NOT consume after 3:00 P.M.

PAN SEARED SALMON WITH AVOCADO REMOULADE

This time of year, my nails, hair, and skin can become so dry. What a great excuse to eat one of the healthiest foods on the planet - avocado. The good fats supplied by this gorgeous fruit can not be duplicated. This avocado remoulade is a sort of "mayonnaise" without all the un-pronounce-able ingredients and trans fats you find in a mayo jar. The taste is absolutely delightful. It can be used in a thousand ways, as long as you eat it all up once you prepare it. (Avocadoes do turn brown - if they last that long.)
Ingredients:• 2 large avocados, cut and peeled
• 3 tablespoons freshly squeezed lime juice (you can substitute lemon juice)

• 3‐4 tablespoons olive oil
• 1 tablespoon minced shallots or green onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon Dijon mustard or to taste (no sugar – check the label)
• Salt and pepper to taste
• 1 1/2 to 2 pounds of wild caught salmon fillets
• Coconut Oil
Preparation:1) Put avocado pieces and lime juice into a food processor or blender and pulse until blended.
2) Slowly add olive oil, pulsing, until you reach desired consistency of sauce.
3) Add minced shallots (or green onions) and parsley, pulse just until combined.
4) Remove to a bowl, add mustard, salt and pepper to taste.
5) Coat the bottom of a sauté pan with coconut oil. (Earth Chef or Green Pan Cookware is the only non‐stick cookware I recommend. It is available at Zellers in Canada or Target in the United States.)
6) Season both sides of the salmon fillets with salt and pepper.
7) Carefully lay the salmon into the pan, skin side down first.
8) Cook the salmon until it is done, and flakes easily when pressed with a fork (approximately 4 to 6 minutes per side).
9) Serve salmon with avocado remoulade sauce.

Serves 4

ALMOND PROTEIN BARS

ALMOND PROTEIN BARS 

Ingredients:

2 cups raw almonds

½ cup hemp seeds

½ cup unsweetened shredded coconut

2 scoops Organic Whey Protein (optional)

½ cup raw almond butter (I sometimes use Organic Peanut Butter. Not as healthy as Almond Butter)

½ teaspoon kosher salt

 1 teaspoon (approx) Vanilla 

½ cup coconut oil

3 - 4 ounces Lily’s Chocolate Chips 

Topping:

3 - 4 ounces Lily’s Chocolate Chips 

1/4 cup coconut oil

Preparation:

1) Place almonds, hemp seeds, shredded coconut, (Organic Whey Protein - Optional), almond butter, vanilla and salt in a food processor.

2) Pulse briefly, until you get a “sandy” consistency 

3) In a small sauce pan, melt coconut oil over very low heat.

Add 3 - 4 oz. Chocolate chips and very gently, melt with the coconut oil 

4) Remove chocolate and coconut oil from stove, add mixture to food processor and pulse until ingredients form a coarse paste.

5. Press mixture into an 8 x 8 silicone baking dish. **

6) Chill in refrigerator while you prepare chocolate topping

Topping:

7) Melt chocolate and 1/4 cup coconut oil

8) Spread melted chocolate over bars; return to refrigerator until protein bars harden (an hour or two)

9) Remove from refrigerator, cut into 32 bars, and serve.

** Until you purchase a silicone baking dish, you can use glass - lined with parchment paper. The silicone is definitely worth buying.

Baked Wild Halibut Steaks

An Italian-style vegetable and feta cheese topping is the perfect enhancement to this delicious, light, baked halibut. The herbs and tomatoes will make you think it's summer!

Enjoy.

Ingredients:1 teaspoon extra virgin olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) wild caught halibut steaks
1/3 cup crumbled imported Greek feta cheese

Directions:1. Preheat oven to 450 degrees F. Lightly grease a shallow baking dish with extra virgin olive oil.
2. Heat the extra virgin olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Chicken Savoy

Want a chicken dinner recipe that you can leave in the oven while you prepare the rest of the meal? This chicken is juicy and delectable. Anyone can prepare it, and everyone will enjoy it.

Happy New Year, Everybody.

CHICKEN SAVOY

Ingredients:
4 Organic free range boneless, skin-on or skinless chicken breasts
1/8 cup extra virgin olive oil
2/3 cup water with 1 Tablespoon kosher salt
2 or 3 cloves of garlic, minced or grated
½ to 1 teaspoon dried oregano or basil (your preference)
Salt and pepper to taste
¼ cup freshly grated, real, imported, Italian Romano (or Parmesan) cheese
3 Tablespoons Balsamic Vinegar (optional)

Note: It is important that you choose your cheese wisely. Raw is best. Failing that, I have found that good quality imported cheeses from Italy and Greece are the next best thing. The problem with other cheeses is that they come from our poor, North-American, corn-fed, feed-lot cows. We don't want to eat these cheeses.

Preparation:
Preheat oven to 450 degrees

1.) Place the chicken breasts in a 9 x 13 or other shallow baking dish.
2.) Cover the chicken with a mixture made of the water, kosher salt, and olive oil.
3.) Grate or mince the garlic and sprinkle it on the chicken breasts.
4.) Sprinkle the salt, pepper, and other seasoning over the chicken.
5.) Sprinkle the Romano cheese over the chicken.
6.) Bake at 450 degrees for 20 to 30 minutes, or until chicken is cooked through.
7.) Remove the dish from the oven, and pour off the excess fluid, leaving the chicken in the baking dish.
8.) Drizzle with the Balsamic Vinegar (if using) and serve.

PUTTANESCA SALSA

One more blog before the year ends, in the hope that you might be able to use it over the holidays. I can think of about one hundred ways to use this salsa. Over fish (pictured here), chicken, or lamb; as an ingredient in an organic sour cream dip; or tossed with Zucchini noodles or Cauliflower "rice." You will no doubt think of other ways once you taste this highly flavorful and extremely versatile salsa. No cooking required!

Enjoy
Ingredients:
1 ½ teaspoons anchovy paste
2 to 3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 tablespoons capers, chopped if necessary
½ cup pitted black olives, chopped
½ cup flat‐leaf parsley, coarsely chopped
1 pint grape tomatoes, halved, or cherry tomatoes, quartered
¼ cup extra virgin olive oil
Preparation:
1) In the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice; and whisk in ¼ cup olive oil.
2) Add capers, olives, parsley, and tomatoes.
3) Toss and season with black pepper (optional).
4) Serve immediately. Refrigerate for up to 5 days.

If it lasts that long.

Asparagus Frittata

Asparagus Frittata has been a family favourite for Christmas brunch for years. Everyone enjoys the beautiful look of it, not to mention the delectable savory taste. But I have always enjoyed using it as the centrepiece of the brunch because it finishes in the oven while I put the finishing touches on the table and other specialties of the festive family meal.

Enjoy.

Ingredients:
2 teaspoons olive oil
1 small yellow onion, or two small shallots, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1‐inch lengths
4 to 6 large (preferably organic, free range) eggs, lightly beaten
1 cup shredded raw organic (Imported) Gruyere or (Domestic) Swiss cheese

Preparation:
Preheat oven to 450 degrees
1) Gently heat olive oil into a 10‐inch oven‐proof frying pan (see our blog on cookware) over medium high heat.

2) Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
3) Add asparagus, reduce heat to medium‐low, and cook, covered, until the asparagus are slightly tender, 6 to 8 minutes.
4) Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.

5) Sprinkle cheese over eggs and put in oven to bake uncovered until eggs are set and cheese is melted and browned, about 5 to 7 minutes. (You may want to turn on the broiler during this baking time, to better brown the top.)
6) Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Coffee Ice Cream

My first interest in creating food came not as a well-meaning bride or young mother, but much later. I watched Emerill Lagasse prepare unbelievable meals on late night television as I was falling asleep, and I was hooked. This means two things.
1.) I was trained by a chef.
2.) I am lucky to be alive.
However, Emerill's recipe for Coffee Ice Cream, using stevia rather than sugar, is a winner. If you are worried about what kind of dessert you can serve with a late afternoon Christmas dinner, maybe this is just what the (Maximized Living) doctor ordered.
Enjoy.

Ingredients

• 2 cups organic heavy cream
• 2 cups organic whole milk
• Stevia to equal the sweetness of 3/4 cup of granulated sugar (See the blog on Stevia)
• 2 tablespoons instant coffee granules
• 6 egg yolks

Directions
Combine the cream, milk, stevia, and coffee in a medium, heavy saucepan. Stirring gently, bring to a heat point just before a boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks very slowly in a steady stream. This will temper the egg yolks so they do not scramble when they are added to the hot cream mixture.
Gradually add the egg mixture, again in a slow, steady stream, to the hot cream. Cook over merium-low heat, stirring, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
My ice cream maker delivers a soft-serve consistency ice cream in approximately 30 minutes. I would love to tell you exactly how long to freeze the finished product before serving, but hubby and I nearly finished the batch at this soft serve point. Therefore, there wasn't enough left to estimate a required time in the freezer compartment of your refrigerator. If you like the idea of a soft serve consistency, you could certainly have the ice cream machine running while you finish your dinner. I have often done this with frozen yogurt during summer meals.

Anne Willan's Home Canned Tomatoes and an Elegant, Easy Cream of Tomato Soup

This is one of the simplest methods for canning fresh tomatoes I have ever heard of. The method is the creation of Anne Willan, a respected chef who has written over a dozen internationally published cookbooks, and is the founder of one of the best cullinary schools in the world, La Varenne, in France. Once processed, the jars of fresh whole tomatoes will last for one year, and can be used for soups and sauces all winter long. Although you will probably use this method next summer at tomato harvesting time, I promised one of the blog followers to post the method over the weekend. (Sorry I am a day or two late.)
Directions:
Pack whole, well washed, unpeeled tomatoes with stems and any leaves removed, into quart/litre jars with a few sprigs of thyme, a couple of bay leaves, and an onion slice or two. Close the sealer lids and set the jars on a rack in a deep canning pot. Add enough water to cover generously. Weight the jars down (with a brick or other weight) so they don't float. This can be tricky. My suggestion is to weight the jars down before adding all the water. One other tip: If you do not have, and can not find, a round rack to fit in the bottom of the deep pot, use a clean kitchen towell or two in the bottom of the pot. This worked well for me after I scoured my town for a round rack.
Bring the water to a boil, and then simmer for an hour and a half until the tomatoes begin to lose their shape and collapse. Let the jars cool in the water so the lids form a tight seal. When done, each jar will look only half full of tomatoes. See the photo.
Elegant, Easy Cream of Tomato Soup
Open one of the jars of canned tomatoes and remove the bay leaves and sprigs of thyme. Put the remainder of the contents into a blender and puree until smooth.
Add the puree to a soup or sauce pan, and add approximately 1/4 to 1/2 cup of organic heavy cream (or a combination of cream and unsweetened almond milk) to taste. Bring the soup to temperature, add just a touch of salt, and enjoy one of the freshest tomato soups you have ever tasted.
Note: I used about two tablespoons of cream and approximately 1 cup of unsweetened almond milk. Suit yourself. You won't believe how wonderful the soup tastes.

Chicken or Steak with Balsamic Mustard Sauce

The cover of GOOD FOOD is a photograph of one of my favorite "go-to" quick and delicious meals - free range, organic chicken thighs with Balsamic Mustard Sauce. The sauce is tangy and delectable, requires no effort, and gets raves every time I serve it. The recipe below uses grass-fed beef steaks for those who love a good steak, although any grilled chicken variation would be my personal favorite. Either way, the sauce is the real star of the show. Hmmmm. I wonder how it would taste on left-over Turkey. . . .

Ingredients:

1 tablespoon extra virgin olive oil

4 grass-fed, organic beef strip steaks, 6 to 8 ounces each, (approximately 3/4 inch thick) seasoned to taste with kosher salt and freshly ground black pepper.

1/2 cup balsamic vinegar
1/4 cup Dijon mustard (No sugar – check the label)

Preparation:1. Heat oil in a large skillet over medium heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 3 to 4 minutes per side for medium‐rare.
2. Transfer to a plate; cover with foil.
3. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes.
4. Remove from heat; whisk in mustard and any accumulated juices from steaks.
5. Serve sauce with steaks.
See our notes about cookware.

Notes:
Bar‐b‐que is a fair weather cooking option. If I were making the sauce only, I would begin with a dash of olive oil and one clove of minced garlic, and then work from step 3.

The organic grass-fed beef steaks recipe will serve 6 to 8 people. Most of us consume too much protein at one sitting. When the meat is from a grass fed animal, it is so nutrient dense that half of what we are accustomed to eating is quite filling.