Christmas Dinner 2013

Christmas Dinner 2013

By far this year's Christmas has been the most memorable thus far, mostly due to the ice storm that hit most of Southern Ontario three days before Christmas. On Saturday night freezing rain poured down on the city from morning til night and into the next morning leaving Toronto in a sheet of ice reeking havoc on the electricity wires. On Sunday we woke up to a cold, dark and icy city wondering what kind of Christmas is was going to be this year. Thankfully, all of my family received our electricity back before Christmas Eve and our thoughts and prayers were with those who were without. By Christmas Day everything was almost back to normal. The ground was now covered with fresh, fluffy snow creating a winter wonderland. This year, we celebrated Christmas Day at my sister's house and to help out with the preparations we all pitched in on the cooking. Efi was in charge of making the roasts; Turkey and Roast Beef. My Mom and I were responsible for the fixings. My Mom made the stuffing and I cooked up my Festive Green Beans and Winter Roasted Potatoes. For an appetizer I baked up a couple dozen Tres Quesos Empanadas. 

Festival Green Beans

2 lbs fresh green beans
8 cocktail tomatoes, quartered
1 onion, diced
1 tbsp minced garlic
5 slices of bacon, chopped
1/2 tbsp mint
salt 
pepper
canola oil

1. Stem the green beans for 10 minutes. Set aside.

2. In a large wok, saute onions, garlic and tomatoes until tomatoes are softened.

3. Season with mint, salt and pepper. Throw in the green beans and continue sauteing until green beans are coated.

4. Crisp up the bacon in a separate pan, drain and add to the green beans. 

*Serve warm

Winter Roasted Potatoes

3 lbs mini yellow flesh potatoes, quartered
1 red onion, sliced
1 tbsp mince garlic
salt (generous)
pepper
1 tsp sage
1 tsp thyme
1 tsp basil
olive oil
1/3 cup water

1. Preheat oven to 450F.

2. Put all the ingredients in a large roasting pan. Cover with foil and roast for 45 minutes.

3. After 45 minutes uncover the pan, lower the heat to 425F and continue roasting for another 15 minutes to allow the potatoes to slightly crisp up.

Festive Green Beans

Winter Roasted Potatoes

Avocado Oil

Today's favourite ingredient is Avocado Oil. For the past year or so many chefs, health food advocates and doctors alike have been singing the praises of this light, nutty cooking oil that is taking the food lovers on an exciting adventure. Aside from the Avocado Oil health benefits, it is a nice alternative to some more traditional cooking oils such as canola or safflower oil. Since Avocado Oil has a high smoke point it is a better oil to stir fry with then your average canola oil which will prevent the oil from burning which produce toxins that lead to things like heart disease and cancer. Celebrity doctors, such as Dr.Oz recommend adding Avocado Oil to your diet to help promote healthy hearts because it is loaded with antioxidants and is 100% cholesterol free. http://www.doctoroz.com/videos/best-oils-use-your-kitchen

This is all good news for people who want to lead healthy lifestyles but want to continue eating delicious food. The delicate flavour of the Avocado Oil is perfect for a fresh green salad garnished with cilantro or used in a stir fry. A few days ago as I was walking the aisles of one of my favourite stores, I came across this huge bottle. I was surprised that Costco carried this trendy oil and that it was at an affordable price. Only $9.99 for 1 litre of 100% Avocado Oil. Since purchasing this incredibly versatile cooking oil I have used it in a dressing for my traditional Peruvian Avocado Salad - Ensalata de Palto, as a base for my Aji de Gallina and tonight I am using Avocado oil to saute dandelion leaves with green onions and garlic which I am then going to dress with an avgolemono - lemon egg drop.