Kale & Quinoa Salad

Every year there seems to be a new super food being advertised. Last year it was quinoa for obvious reasons. It is high in protein and low in gluten; perfect for those wanting add more protein in their diet and less gluten. The year before it was Swiss Chard. Every cooking show, magazine and blog added Swiss Chard to everything under the sun to boost anti-oxidant potential. This year the super food is Kale. Kale is from the cruciferous vegetable family and it is excellent for those who want to add more fibre to their diets. Not only does it help to reduced cholesterol levels but it is high in anti-oxidant agents. To read more about this super food check out the link I provided.
Kale - super food

I must admit that the first time I ate Kale I did not like it because it was way too bitter and tough for my tastes. Don't get me wrong, I don't mind bitter vegetables such as Rapini and Dandelion Leaves but there was something off about this particular dish that did not sit well with me. This summer my parents planted Kale in their garden and since the early fall we have been enjoying this cruciferous vegetable more frequently. Like any other ingredient out there; if you do not prepare it well it will not be edible. Last week, I tried my hand at a Kale & Quinoa Salad inspired by a recipe I found on another blog Fat Free Vegan Kitchen. As the link suggests, I steamed the kale before adding it to the salad because I wanted it to be less bitter and more softer.

1 bunch of kale

1 cup of kale

2 cups of chicken stock

1 can of black beans 

1 red pepper, diced

1 red onion, diced

1 bunch of cilantro, chopped

1 tsp chia seeds

3 tbsp chicken stock

juice of 1 lime

1/2 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper

1 tsp garlic mince

2 tbsp olive oil

salt

pepper

1. Chop the kale as thinly as you possibly can and steam for 5 minutes. Set aside in a large bowl to cool.

2. In a small sauce pan boil 2 cups of stock and cook the quinoa for 15 minutes on low. Once you see the bubbles on the top of the quinoa you know it is ready. I like to cover the quinoa with a paper towel to absorb the excess liquid.

3. In the same bowl you put the kale in add the rinsed black beans, diced red pepper, diced red onion and the chopped cilantro. Mix gently together.

4. Once the quinoa is cooked add it to the salad bowl.

5. In a small mixing bowl prepare the salad dressing. Add the chicken stock, lime juice, chia seeds, cumin, paprika, cayenne pepper and olive oil. Mix well and pour over the ingredients in the salad bowl.

6. Sprinkle with salt and pepper to taste. Serve on its own or as healthy side to your favourite protein dish. I paired it with Tilapia that I cooked in the oven.

5 tilapia fillets

2 tbsp soy sauce

juice from 1 lime

2 tbsp canola oil

1/2 tsp cumin

salt

pepper

Mix the fish marinade in a small mixing bowl and brush on the tilapia fillets. Preheat the oven to 425F and bake for 25 minutes covered with a tin foil. After 25 minutes, remove the tin foil and continue baking for 15 minutes to brown the tilapia slightly.

Turkey Vegetable Soup

Turkey Vegetable Soup

After Thanksgiving I usually have a pound or two of turkey leftover. Some people make turkey sandwiches out of the leftover turkey which is a great idea but my favourite dish to make with my left over turkey is a hearty vegetable soup. This year my Turkey Vegetable Soup is a bit different due to the soup base I made out of the turkey juices and roasted vegetables from the pan. The flavours of the celery, carrots and onions pureed with the seasoned turkey juices gave my soup a heightened level of yumminess. Since all my ingredients were already cooked the only ingredients I had to add were the frozen medley of harvest veggies and another 4 cups of chicken broth. Within minutes my Turkey Vegetable Soup was ready to enjoy with crispy bread.

Ingredients

1 to 2 lbs of roasted turkey, shredded
4 cups of roasted vegetable puree
4 cups of chicken stock
2 cups of frozen veggie medley
1 sweet potato, diced
2 yellow potatoes, diced

1. Strain the turkey juices from the roasting pan and scoop out the roasted vegetables. Place the turkey juice and roasted vegetables in a blender and puree until smooth.

2. Pour the roasted vegetable puree along with 4 cups of chicken stock into a large stock pot. Add the sweet and yellow potatoes. Bring to a boil and simmer for 30 minutes.

3. At 30 minutes of simmering add the shredded turkey and frozen veggies. Simmer for another 15 to 20 minutes.

4. Serve warm with your favourite bread.

The Real Greek Yogurt

Lately every yogurt company is pumping out their own version of "Greek Yogurt" and some are pretty good but nothing measures up to Skotidakis Greek Yogurt. Skotidakis Greek Yogurt reminds of the yogurt back in Veroia; thick, creamy and tart. To please the sensitive palates of the Canadian consumer Skotidakis pairs their authentic yogurt with a variety of sweetening agents. Of course the only place where you can find this variety of Greek Yogurt is at Costco. A few weeks back I decided to do some shopping at my neighbourhood Costco and I was giving a set of coupons as I entered the doors. It took me a few seconds to scan the coupons to be pleasantly surprised that they were offering a case of 12 Skotidakis Greek Yogurt for $7.99. At that price there was no way I was leaving that warehouse without a case of this fantastic product. I was so excited to dig into this yogurt that I sample all three varieties in a matter of minutes. The case has 4 cups of the Classic Honey, Blueberry Pom and Cran Raspberry. My favourite of the three were the Classic Honey and the Blueberry Pom. Aside from the authentic taste of the yogurt what I really like about this product is that the makers have separated the sweetening agents giving me choice on how much of the sweet stuff I want added to my yogurt. Brilliant idea Skotidakis! If you love Greek Yogurt you have to try this Real Greek Yogurt.

Thanksgiving Dinner 2013

Happy Thanksgiving to all my Canadian readers! I hope you had a thankful Thanksgiving. It was a beautiful weekend here in the GTA. The sun was shining and the fall colours were spectacular. Our table was loaded with our favourite Thanksgiving fare: Roasted Turkey, Stuffing, Roasted Sweet Potatoes and a new addition - La Canadiana Empanadas. I want to thank my Mom and sister for their help in setting up the table and contributing to our feast. Thank you Efi for your delicious Apple and Pumpkin Pies. They made for a comforting end of the meal.

The day before Thanksgiving I was stopped by another customer who wanted to know how to cook a turkey. I was delighted to help the man as he wanted to give his family a Canadian experience. However, I felt a bit anxious for the man because he decided to purchase a whole turkey. Even for the seasoned home cook roasting a whole turkey can be a daunting activity. This Thanksgiving I thought I would be good to myself and roast turkey breasts instead of a whole turkey to save on time. The recipe below is the cooking directions I gave to this new Canadian. Try it next Thanksgiving if you want to save time in kitchen so that you can enjoy your guests.

Roasted Turkey Breast

2 turkey breasts

3 celery stalks

3 carrots

1 onion, quartered

 4 to 5 garlic cloves

3 to 4 bay leaves

1/2 lemon

1 tbsp basil

1/2 tbsp sage

1/2 tbsp thyme

1 tbsp rosemary

olive oil

1 cup chicken stock

salt

pepper

1. Preheat oven to 450F.

2. Pour a good helping of olive oil over the turkey breast and then squeeze the lemon over the turkey breast as well. Sprinkle on all the dried herbs and rub into the turkey breast. Make sure to get all the crevices so that every inch of the turkey gets the aromatic pleasures of the seasonal herbs: basil, sage, thyme and rosemary. Season with salt and pepper.

3. Place the celery, carrots, onion, garlic and bay leaves on the bottom of a large roasting pan. Pour in the cup of chicken stock. Last place the turkey breasts on top of the vegetables.

4. Start roasting the turkey at 450F for 30 minutes. This allows the skin to crisp up straight away.

5. After 30 minutes of cooking at 450F, lower the heat of the oven to 400F and continue roasting for 1 hour. Lowering the temperature of the oven and cooking the turkey for a long period of time will ensure you have a moist bird. 

6. After the 1 hour of roasting, uncover the roasting pan and continue roasting for another 30 minutes so that the top of turkey browns up nicely. The internal temperature of the turkey breast should be in between 82F and 85F to be cooked through.

Thanksgiving Contest - The Draw

Good Morning Readers! I hope you have recovered from your Thanksgiving Weekend. I had a busy and full weekend. Thankfully I had time to draw the winners of my Thanksgiving Contest. The lucky winners are Georgina Tziavaras and Jenny Barlas. One of my empanadas will be renamed Georgina's..... and Jenny won 1 free dozen empanadas for her next event. Check out the video.



The Draw

Warm Chickpea and Spinach Salad

       

Warm Chickpea and Spinach Salad

In my previous post I was writing about one of my favourite prepared food items, the PC BBQ Chicken. Here is the side dish that I paired this yummy chicken with. Warm Chickpea Salad. Although I used this salad as a side dish you can always eat it on its own for a vegetarian option. Why not try it with grilled salmon or BBQ pork chops? Whatever your fancy this warm salad will hit the spot. The nuttiness of the chickpeas goes well with the softness of the spinach and the briny feta. Not only is it delicious but very good for you too. This salad is loaded with protein and iron. 

1 can chickpeas, drained and washed

1 bunch of baby spinach

100 g feta, cubed

3 tomatoes, cubed

1 onion, diced

3 to 4 garlic cloves, diced

olive oil

salt

pepper

1 tsp oregano

1 tsp mint

1 tbsp parley

1. After draining and rinsing the chickpeas pour them into a large salad bowl.

2. In a saute pan brown the onion, garlic and tomatoes together to create a quick sauce. Add the seasonings: salt, pepper, oregano, mint and parsley. *If you have fresh herbs on hand you need a small bunch of each.

3. Once the onion has softened slightly add the spinach, lower the heat and cover for 5 minutes. This will help reduce the spinach quickly. Toss together after 5 minutes. Pour over the chickpeas.

4. Toss together gently. Add the feta last so it doesn't melt.

PC BBQ Chicken

PC BBQ Chicken

Every now and then I like to share my favourite prepared food items that make my life easier. Like many busy Mom's I try to find ways to spend less time in the kitchen and more time with my family on the very busy days. Although, I cook 80% of my families meals, the other 20% are found in some of my favourite grocery stores. One such grocery store is the Superstore. The PC Superstore is my go-to grocery story when I need to pull together a meal quickly. Hands down, the item that I reach for first is always the selection of rotisserie chicken. I usually prefer the Garlic and Herb Roast Chicken because the flavours are similar to the Greek Roasted Chicken which is loaded with lemon, garlic and oregano. However, my second choice is always the classic Barbecue Chicken. You can't go wrong with the PC BBQ Chicken. Pair it with any side dish and you are good to go. The other night I paired it with my Warm Chickpea and Spinach Salad. Recipe to full in next post.

Memories of Pappou George

Roasted Pork Tenderloin and Leeks

Every time I make this traditional dish from my Mom's village I am always reminded of my loving Pappou George who made this dish for us back in 1999. Up until my Giagia Eleni was bed ridden due to a broken hip and severe osteoporosis my Pappou did not do much in the house because it was not a man's job to cook or clean in those days. However, when my Giagia became dependent on others for her daily activities my Pappou stepped up to the plate and took charge of their household. He cooked and cleaned their tiny 1 bedroom apartment in Veroia with pride. One of his prised recipes was this - Roasted Pork Tenderloin and Leeks. The summer 1999, my Mom and I went to Greece after finishing my BFA at Concordia University. To please us Pappou set out one day to make us this delicious dinner. Since then I will never forget the flavours of the sweetness of the leeks married with the meatiness of the pork nor will I forget the experience of watching my Pappou in the kitchen. Euxaristo Pappou! S'agapo polli. 

6 to 8 pork tenderloin rounds

1 bunch of leeks, chopped and washed

1 onion, diced

3 to 4 garlic cloves, diced

juice of 1/2 lemon

salt

pepper

1 tbsp paprika

1/2 tbsp cumin

1 cinnamon stick

3 to 4 bay leaves

1 cup tomato pulp

1 cup chicken stock 

1/2 cup water

olive oil

1. Preheat the oven to 425F. Meanwhile season the pork with salt, pepper, paprika, and cumin. Pour on a good helping of olive oil. Once the oven is preheated place the pork in a roasting pan along with 1/2 cup water, bay leaves and cinnamon stick. Roast for 30 minutes.

2. After 30 minutes, remove the pork tenderloin and place in a pan. Add the leeks, onions, lemon juice, tomato pulp and chicken stock. Squish the leeks down into the pan juices and then return the pork to the pan. Continue roasting for another 30 minutes.

3. After the second set of 30 minutes, remove the lid from the pan. Submerge the pork into the cooked leeks and continue to roast for another 15 minutes uncovered. This will help to evaporate some of the excess water from the pan.

4. I served this dish with the Lemon Wedge Potatoes from a previous post. Make sure to have some good crusty bread to dunk into the sweet and sour juices.

Lemon Wedge Potatoes

Lemon Wedge Potatoes

Potatoes. Patates. Papas. In whatever language you call this remarkable knobs of wholesome goodness you can always find new ways to prepare them. The other day I was making my Grandfather George's famous Roast Pork and Leeks for dinner and decided to roast up some potatoes for my hubby. My hubby loves potatoes. He will eat potatoes any way I prepare them. I love them too but I'm trying to limit my intake of potatoes for weight loss reasons. I must confess though, I did try a couple just to make sure they were edible and boy were they ever.

4 to 5 large yellow potatoes, cut into wedges

olive oil

salt 

pepper

juice of 1/2 lemon

1. Preheat oven to 450F.

2. After cutting potatoes into wedges, place them in  a mixing bowl. Pour on the olive oil and lemon juice. Season with salt and pepper and place on a baking sheet.

3. Roast for 45 minutes or until golden brown.

4. Eat as is or serve as your favourite side dish.

Purple Basil

Purple Basil

About three years ago, I had brought back my Mom some lavender and purple basil after visiting the  Farmer's Market in Ottawa because I thought these two herbs would be a nice addition to her herb garden. Being of Greek descent we are familiar with Italian basil however this did not deter me from my mission to diversify my Mom's garden. I'm not sure what happened to the lavender but the purple basil is alive and well. On my next post I will be showing you how I used the purple basil. Since purple basil is well suited to Asian inspired recipes I thought I would try my hand at some Coconut Mango Chicken. Below you will find links for other uses for purple basil

Recipes with Purple Basil
http://www.feastie.com/recipes-ingredients/purple-basil