Tabboul-eh?

Tabboul - eh! This has become a Canadian favorite because of those middle Eastern take out restos that are sprouting up everywhere. This is my take on it based on recipes that I have tried. I have left out fresh mint for this, but you can add it if you wish.

For the dressing:
In a small bowl, add the juice of 2 lemons, about a tbsp olive oil, a few dashes of cumin, about a tsp minced shallot and garlic, cracked pepper, sea salt, a pinch of sugar and a drop or two of water. Whisk and set aside.

For the Israeli couscous and tomato. Cook 1/4 cup according to package instructions. *Look for the bigger ball kind of couscous! Once cooked, add to small salad bowl with a small diced tomato.

Parsley. The Italian flat leaf parsley is the bulk of this salad. When I saw this amazingly fresh bunch of parsley at the store, I thought TABBOULEH instantly. I had never seen it that fresh with the most amazingly green leaves. It's produce like this that gets me excited.
So, wash the whole bunch and allow to dry well, on paper towel.
Then pick off all the leaves and chop. Add to bowl.

Assembly could not be easier. Just top with the dressing mixture, stir well, and allow to sit for hours before eating... it only gets better with time.

Moolicious!

Citrus Delight

This is just what we need - a huge dose of Vitamin C during these Brrrr months....

Whether you have this salad in the afternoon, morning or night...it is a delight. We get Floridian citrus shipped to us every year from the States and sure, it is amazing on its' own, but when you want another way to enjoy it try this fresh salad with a slight Asian twist.

In your small salad bowl, whisk together a tsp olive oil, cracked pepper, a tiny spot of sesame oil and pinch of salt and whisk. Now, with a knife, peel all citrus (I used 3 small oranges, 2 grapefuits, 2 blood oranges and 1 meyer lemon) and slice wedges right into the bowl. Top with a sprinkle of chives, and black and white sesame seeds.

Yum, Moolicious!

Baked Chicken Tenders with Zesty Stir Fry

Another easy dish...Enjoy.


Veggies:

First, prep all veggies and set aside. I used a handful baby carrots, slice on an angle, celery, sliced on an angle, snow peas, broccoli, sliced shallot, garlic, ginger and green onion.

Sauce for the veggies:

Second, prep the sauce. in a small bowl, mix together 1 cup water with 1/4 cup soy sauce, a spunk of hot sauce, a tsp red chili flakes, salt pepper and 1.5 tsps corn starch, and a tsp brown sugar then whisk.

Set aside, until there are about 10minutes left on the rice and chicken. Then heat pot with sesame oil, canola oil and add garlic, shallot and ginger. Next add carrots and snow peas, sauté for about a minute and add celery and broccoli and a handful of corn niblets, followed by your sauce. Once the sauce bubbles and thickens, you're done! You want crunchy veg!

Rice idea:

For the rice, cook plain white rice according to your package instructions. In the water, add one kefir lime leaf, and a few tsps chicken stock powder, oil, salt and pepper.

Chicken:

For the chicken. Preheat oven to 400. Cut one large chicken breast into strips. Place in a bowl of beaten egg and olive oil, salt and pepper.

Prep a plate with a few handfuls Panko breadcrumbs, flour, garlic powder and black and white sesame seeds.

When oven is heated, coat the strips with the crumb mix and set on a baking tray. Bake for about 25 minutes, flipping half way. Serve with plum sauce.

Moolicious, in no time at all!

Never Skip a Beet Salad

So, the holidays are here and we are living in a two week period of breads and sweet cookies and cakes...and gravy boats. Here is a simple salad to keep you on track to eating well; a healthy beet salad with some of the most sugary of veggies! So go for it!

In a small salad bowl, mix together 1 tbsp olive oil, a sprinkle of white wine vinegar, salt, pepper, one sliced scallion, a few chopped fresh basil leaves and a squeeze of lemon.

Now drain one can of beets and add to bowl.

Chop up half a roasted red pepper and add to bowl.

Sprinkle in a few handfuls of corn niblets.

Stir and enjoy!

Moolicious!!

Roast Chicken with Pineapple Hash

Hiya!

Here's a great, fast recipe for a Sunday night supper or a quick, tasty meal during a busy work week. Your family will think you slaved.

For the chicken:

Sprinkle your whole chicken with salt, pepper, paprika, cayenne pepper, garlic powder.

Place in a 325 oven for about 2 hours.

For the pineapple hash:

1. Clean and chop into big chunks: 3 carrots, 5 small-med sized potatoes, 1 celery stalk, 1 small bunch bok choy, 1 shallot, and about 1/3 of a pineapple.

2. Boil the carrot and potato for about 10 minutes, then drain.

3. Mix all veggies together with a tsp of brown sugar, olive oil, salt, pepper, pinch of cumin, paprika and rosemary.

4. Bake on a tray while the chicken finishes roasting - for 30 minutes or so; until the pineapple gets golden brown.

Moolicious!

Blueberry Orange Loaf Cake

This is a great holiday entertaining cake or a hostess gift idea. The orange makes you think of Christmas, yet this would also be great in the summer after an outdoor BBQ. Enjoy.

In one bowl, whisk 1 1/2 cup cake flour, 3/4 tsp baking powder and a pinch of salt.

In another small bowl, mix orange zest from 1 big orange with 1/2 cup milk and a tsp vanilla extract.

In another med. sized bowl, whisk 1/2 cup egg whites until huge and fluffy, set aside.

In the biggest bowl you have, using a hand mixer, blend 1/2 cup softened unsalted butter with 3/4 cup sugar until fluffy.

1. Preheat oven to 350

2. In 3 batches, add flour mix and milk mix to butter mix.

3. When that is well mixed, fold in the egg whites, followed by about 3/4 cup fresh blueberries.

4. Pour in a lightly greased loaf dish and bake for an hour. Test with a tooth pick.

5. After 5 minutes, remove from pan and set on a wire rack to cool.

6. Once cooled, mix 1 tbsp fresh orange juice, a squeeze of honey and a sprinkle of sugar together, poke holes on top of the cake and brush the mix over the top.

Simply Moolicious!!!

Puffy White Coconut Chip Cookies

Friday is goodie night. Here is a quick cookie recipe and chances are you have the ingredients. If you don't have pastry flour you can use all purpose, but I find they come out fluffier with pastry flour. Enjoy, all you cookie monsters out there.

Mix the Dry:
1cup cake/pastry flour
1/2 tsp baking powder
Pinch of salt

Whisk the Wet until smooth:
1/2 cup salt and fat free margarine
1/2 cup sugar
1 egg
1/2 tsp vanilla extract

Add the dry to the wet in 3 batches and add in about 1/4 cup shredded coconut and 1/2 cup semi sweet chocolate chips.
Form into tbsp sized clumps.
Bake at 350 for about 12 minutes.

Moolicious!

Fettucine with Sausage and Sautéed Leek

So easy and so yummy. Leeks are so left out. I think people are intimidated by them... but I have been on such a kick lately with leek soup, leek baked on fish and this leek and pasta dish.

Here's what you do....

1. Get a large pot with water and boil for your fettucine.
2. In another frying pan, heat up some olive oil, then sautee some garlic, Italian sausage in pieces, 1 cleaned and chopped leek, until cooked...maybe 8 minutes.
3. Drop your fettucine in the water...
4. Next, add your fave marinara sauce to the sausage and leek.... then add the noodles to the pan.
5. Wilt in some arugula for color and sprinkle with some strong Romano cheese.


Moolicious!

Hot Beef with Dumplings and Veggies

Here was a fun dish to make. And I have tons of leftovers for tomorrow.

It's Asian-inspired...
Enjoy.

First, get the beef blade roast in the oven
1. Preheat oven to 325
2. On the stove top, heat a large Dutch oven with sesame oil and canola, season beef blade with salt and pepper and a few dashes of soy sauce and about a cup of water. Sear meat on both sides (1-2 min per side) put in oven for 45 minutes.

Next get your veggies ready

- Julienne 2 small carrots, the sides of 1 small cuke, 2 small celery, half a red pepper.

Next, get your sauce ready.

- In a medium bowl, whisk together: 1 tbsp cornstarch, zest and juice from 2 limes and a lemon, slice one small shallot, 1 small garlic clove, a small piece of ginger, salt, pepper, 1/4 cup soy sauce, some Sriracha hot sauce, 2 tbsps brown sugar, and 1 cup water.

When there's about 10 minutes left on the beef, bowl 2 bunches of Soba noodles and some Asian dumplings (frozen section) together. In another large pan, heat up the sauce until thickened...feel free to loosen it up with some of the noodle water.

Then, assemble everything: add noodles and dumplings, veggies and thick chunks of beef to the sauce pan. Scatter some black and white sesame seeds over the top... and done!

Moolicious!

Pineapple Express Chicken with Quinoa

I made this dish mid-week and boy was it yummo.

1. Prep all of your ingredients: clean and chop broccoli, open one can diced pineapple, chop one shallot, 2 cloves garlic, grate a piece of fresh ginger and cut chicken into bite sized pieces.
2. Heat up a tsp of sesame oil, olive oil in a frying pan. Once hot, add shallot, garlic, ginger and chicken and brown it up.
3. Whisk a tbsp of cornstarch with about 1/2 cup soy sauce and add to pan with pineapple and juice from the can.
4. Allow to simmer, thicken and then add a tbsp brown sugar, salt and pepper.
5. Prep a pot with water and make quinoa (follow package instructions for 1 cup) add broccoli to quinoa with a few minutes remaining (you want crunchy veg!)

Make a bed of quinoa/broccoli and put your chicken on top!

Moolicious!

Baked Tortellini with Asparagus and Goat Cheese

I am all about the goat cheese lately. I found a nice firm type that crumbles well and is not too goaty. It makes every day dinners seem more extravagant and when you buy it on sale, it's a bonus.

Bake the meatballs:
1. Mix 2 tbsps fresh or jarred pesto with a package of ground beef, salt, pepper, an egg, breadcrumbs.
2. Bake for roughly 35 minutes
3. Let cool, place in lasagna dish

Boil the tortellini (I used a green spinach tortellini stuffed with cheese) for 2 minutes.
Strain and place with meatballs.
Use the boiling water for cooking some chopped asparagus for 5 minutes and add to dish
Pour one cup of your fave sauce over the pasta, meatballs and asparagus. Add a chopped roasted red pepper and a few halved cherry tomatoes.
Crumble about a cup of goat cheese over the top
Next add a layer of bread crumbs, a layer of Parmesan cheese, and a drizzle of oil for browning
Preheat oven to 375
Bake for 30 minutes and then broil until top is golden.

Mooliciousness

Leafy Kale Chips

These yummy kale chips are my new favorite side dish. The best part about eating these chips is that you can polish off the whole bowl without feeling guilty!

Preheat oven to 350

Rinse and dry a bunch of kale. Rip into chip sized pieces, making sure there are no thick pieces of stem.
Drizzle with olive oil and a sprinkling of sea salt, coating all the kale.
Bake on a baking sheet for 20-30 minutes or until the edges are slightly browning and crispy.


Moolicious!

Strawberry 'n Nectarine Crisp

This delicious crisp came together in no time at all. It completes my Sunday supper!

In a bowl, mix together one large container of fresh strawberries, cut in nice bite sized pieces. Add two chopped nectarines, and sprinkle with two teaspoons sugar and a dash of cinnamon. Place in your pie dish.

Preheat oven to 350.

For the crisp. In a bowl mix together about 1/4 cup soft butter with about one cup large rolled oats, 1/2 cup flour, handful slivered almonds, pinch of salt and sprinkle in some cinnamon and brown sugar. Mix well and add to the top of the fruit.

Bake for about 45minutes or until top is nice and golden.

Moolicious....

My Dreamy Italian Wedding Soup

I love making this soup because it is so healthy and yet you feel like it should be an indulgence.
Yum.


For the meatballs.
Mix one package of ground turkey with about 2 tbsps pesto, salt, pepper, Panko breadcrumbs, some parmesan cheese and one egg.
Preheat oven to 375
Form tbsp sized balls, place on a baking tray and bake for about 40 minutes.

In the meantime, sauté 1/2 cup pot barley with 3 cloves garlic and a diced onion until softened. Then add about 4 to 5 cups turkey stock. Add salt and pepper to taste and then allow to simmer while the meatballs bake (you're simply cooking the barley)

Now, when meatballs are done, add them to the pot, followed by three nice large handfuls of baby spinach.

Done and Moolicious....

Mike's Goaty Cheesey Pizza

Mike sat me down to tell me something...I was curious as to why I had to be sitting for the news and boy was it ground breaking. He said that this was the best pizza he has ever eaten in 32years. Crazy because there was no mozzarella cheese, no red tomato sauce either. Here's what I did.

Roll out your dough and place on a sprinkling of cornmeal on your baking tray. Crisp up some chopped pancetta in a frying pan.

Preheat oven to 425

Drizzle some olive oil on the dough and bake for about 10minutes without toppings.

When 10minutes is up, brush some pesto on your crust, sprinkle some thinly sliced shallot, 2 sliced green onions, crumbled goat cheese and a handful of baby tomatoes, halved and the pancetta.

Now put it back in the oven for another 15 minutes or so, until crust gets golden brown. Put a few fresh basil leaves before serving.

Holy Mooliciousness....

Chicken Pot Pie with Pancetta

Fall is coming... which means soups, stews, hearty flavors and pies of the season.

I've created a chicken pot pie that reminds us all of the leaves falling but keeps some tastes of the summer with tons of fresh veggies. It's also healthier since I am not using cream or milk for the sauce and I am placing only a top crust and not a bottom one!

Enjoy.

1. Prep everything first, as bite sized as possible and put all in the same bowl.

- Chop half an onion, 3 cloves garlic, 1 carrot, 1 stalk celery, handful green beans and a few mushrooms.

2. Dice up a few slices of pancetta. Prep a large pot with oil and fry until crispy. Remove.

3. Add in all chopped veggies and add salt, pepper, 1 sprig fresh rosemary (chopped), dash cayenne pepper, sprinkle of oregano. Saute until soft (10 minutes). Remove with pancetta.

4. Chop up 2 lean chicken breasts, season with salt, pepper and saute in the same pot. Add more oil if needed.

5. Once chicken is done, remove and it to the veggies.

6. Now we make the sauce. Heat up more oil and set a kettle with some boiling water next to it.

Sprinkle some cornstarch over the oil and whisk until smooth (maybe 1 tbsp). Once smooth, add water and some chicken/turkey boullion (cube is fine), keep whisking until thick. Add more water, until you have roughly 2-4 cups.

7. Add all chicken and veggies and pancetta, throw in a handful of peas.

8. Pour all contents into a deep pie dish. If you think it may be too liquidy, you can sprinkle some dry tapioca on top... this can also help thicken. Allow to completely cool (fridge) before putting top crust. (Picture shows pie without the top crust!)

9. When ready to bake, preheat oven to 375. Roll out a ball of pie dough (I used a store bought piece) make a design in it if you want and place over the filling. Brush crust with an egg white and bake for about 35-45 minutes, until golden.

Moolicious!

Easy Cheesy Cannelloni

Cheesy Cannelloni.
Wow your guests with this amazingly cheesy dish. It will be ready in no time at all.

1. Make the filling.
Blend together a container of ricotta cheese with salt, pepper, dry basil and a dash cayenne pepper. Put mixture into a piping bag for easy filling.

2. Fill the hard cannelloni shells. You can find these anywhere now; get the no-boil ones... your sauce will help cook them in the oven.
Set shells in dish.

3. Preheat oven to 350.

4. Make a quick-fire sauce. Heat up a pot with oil, saute half an onion, and slowly add in about 1- 1.5 cups of tomatoe juice followed by a cup of cottage cheese, salt and pepper. Allow cottage cheese to melt in and then pour over the cannelloni.

5. Top with Romano cheese and bake for 40 minutes.

6. Sprinkle with fresh basil at the end.


Moolicious!

Beer 'n Onion Soup

I love my Moo... this soup was one of the best ever onion soups I've ever made and he helped make it. You see, every now and then he "helps" in the kitchen by walking by whatever is on the stove and pouring some of the beer he's drinking, into the mix. Then he says, "see I help in the kitchen too."
Amazing soup.

Simple instructions.

1. Get a bit of oil heated up in a large pot
2. Saute about 4 slices chopped bacon. Remove it once crisped.
3. Add about 3-4 cups thinly sliced onions.
4. Add your seasonings now: about 1 tsp herbes de provence blend.
5. Once onions are nice and slimey, add about 1/2 cup blond beer.
6. Add about 5 cups beef stock.
7. Simmer soup for about 20 minutes then add back the bacon, salt and pepper to taste.
8. When ready to serve, put some crusty baguette in your (oven-safe) bowls, ladle in some soup and top with a blend of Gruyere and Mozarella cheese. Broil until cheese is bubbly.


Moolicious!

Chewy Cherry-Chocolate Granola Bars

These are so yummy and they take a few minutes to put together. This basic recipe can allow for endless possibilities (i.e. cashews, peanuts, dried apricots etc...) but this cherry-choco mix was awesome. Moo, wait'll you get home.... you will love these!

Follow these steps and you won't fail!

Enjoy.

1. Melt 1/4 cup butter or margarine in the microwave. Set aside.

2. Preheat oven to 350 and prep your square baking dish with parchment paper.

3. In a large bowl, whisk 2 egg whites until frothy then add the following: a splash of both almond and vanilla extract, 1/4 cup peanut butter, 2 generous tbsps honey, dash of cinnamon, 1/2 cup brown sugar. Whisk all of this together.....

4..... and then add: 2 and 1/4 cups large cooking oats, a handul each of coconut, dried cherries, slivered almonds, and mini chocolate chips. Add the butter and mix together. Put in square baking dish, pat down nice and firmly and bake for 30 minutes, turn off stove and then allow 5-10 minutes more in the cooling oven.

So Moolicious.

Espresso Explosion Angel Food Cake

Here's what you asked for Buffa. I'm not sure why they call it "angel food cake" because this was so sinful that it could be food for the devil. Typically, angel food cake is light and fluffy because it's made with mostly egg whites, but the mini chocolate chips and espresso powder in this cake make it seem naughty. Oh and there's no butter in this either...which is why you can make an icing ! The mocha-explosion is like a firework in your mouth...or on your legs.

Need:
1 cup cake flour (if you use all purpose, take out 2 tbsps of the flour and replace with 2 tbsps cornstarch)
1/2 coarse sea salt
12 egg whites - room temp
1 tsp cream of tartar
1 cup sugar
1 cup mini chocolate chips
2 tbsps espresso powder
2 tsps vanilla extract

1. Prep a 9" springform pan- grease it and dust some flour on the inside so the cake doesn't stick.
2. Measure out all of your ingredients for extra ease and have them in small bowls because once the egg whites are fluffy, this comes together quick.
3. Preheat oven to 350
4. Dissolve espresso powder in 1 tbsp water and vanilla. Add the chocolate chips to this too.
5. Now, make your egg whites.... whip until frothy, then add the cream of tartar- whip for about 5 minutes, then start slowly adding in the sugar. The eggwhites should be shiny and whipped until stiff peaks form.
6. Gently fold in the flour mix in 3 parts- sift each part over the egg whites.
7. Next gently fold in the espresso/chip mix. Pour in your pan.
8. Bake for about 40 minutes.

Allow to cool. My frosting option: mix half a stick of melted butter with 2 tbsps cocoa powder, 1 tsp espresso powder and 2 tbsps icing sugar. Mix well and frost the outside of the cake. Sprinkle some coconut for extra pizazz.

Moolicious!

Green Eggs and Polish Ham; Sam I am.

Here is a quiche - a quick and satisfying meal for any day of the week.

You'll need:
1 cup clean broccoli florets (cut small)
1 cup Italian cheese blend
Half an onion, diced.
A small chunk of Polish sausage (Keilbasa) cubed
2 tbsp pesto (home made or jarred)
1 small ball of pie crust
3 eggs
1/4 cup flour
1/4 cup milk
bunch of fresh parsley

1. Roll out pie dough to fit your tart dish

2. Preheat oven to 350 and then saute your sausage with onion, until soft.
3. In a small bowl, whisk egg, flour and milk.
4. In another large bowl, put most of the cheese (save some for the topping), broccoli, ham, onion, parsley and then add egg mix and stir.
5. Brush pesto on the crust, then fill it up with mixture. Spread evenly and then top with more cheese.
6. Fold in the crust, if you want. Then top with more cheese.
7. Bake for 40 minutes.

Moolicious!

Chai Tea Cupcakes with Honey Frosting

Holy Yum Yum. Buffa, these cupcakes have your name written all over them, in the best icing ever. The cake part to these cute little creations is light. There is not much butter used, compared to some of those insane recipes with copious amounts of butter. They taste healthy and the blend of spices is quite impressive...so you won't have to feel guilty when you generously frost these bad boys. Enjoy.

Cake ingredients:

3/4 cup milk

2 tea bags ( I used a honey chai tea, which was perfect!)

1 cup all purpose flour

1 cup cake flour

1 1/2 tsp baking powder

1/4 tsp each ground ginger, cinnamon, sea salt.

pinch of nutmeg and ground cloves.

2 eggs
1 tsp vanilla extract

3/4 cup light brown sugar

1/2 cup plain Greek yogurt

4 tablespoons unsalted butter (softened).

1. In a pot, simmer milk and add tea bags, remove from heat cover and allow to steep for 10 minutes. Cool.

2. Sift all dry stuff and set aside.

3. Put paper cupcake liners in a 12x tin and preheat oven to 350

4. With a hand mixer, mix the butter and brown sugar until smooth, add in eggs one at a time.

5. Mix in yogurt.

6. Now in 3 parts add the dry, followed by the tea-milk.

7. Spoon your mixture in your tins

8. Bake for 16 minutes.

9. Frost them once they have cooled!

For the frosting:

1. Mix 1 1/4 cup icing sugar with 1 tbsp honey, 1/4 tsp cinnamon, 1/2 cup unsalted butter, dash of nutmeg and a couple drops of almond extract. Mix until smooth and put in a piping bag.

Moo-chai-licious!

Grilled Turkey Burgers with Honeyfied Dijon

These turkey burgers are dedicated to my Mom, Junie-Froo. These were so good! Another one of our favorite summer meals. What ever you do....DON'T leave out the caramelized onions for these burgers. We didn't use buns either.... we put them on half of a large pita. Restaurant taste.... ;) Enjoy.

Step by step process to topping success:

1. Caramelize one onion: allow to sweat out for a good 30 minutes in some butter until almost crispy, on low heat.

2. Slice a tomatoe and prep some lettuce

3. For the honey dijon- using a ratio of 1:1, make your dressing. I did 1 tbsp honey to 1 tbsp dijon mustard.

4. Provolone cheese.

BBQ style:

1. Season your ground turkey with salt and pepper.

2. Form 4 large patties and brush with oil.

3. Place on BBQ, on med-high heat, uncovered.

4. Cook for a generous 10 minutes before flipping and then another 10 for the other side.

5. Turn off the heat and top with 2 slices provolone cheese. Cover for 3 minutes until cheese melts.

6. To assemble, drizzle pita half with the honey dijon, place a lettuce bed, some tomatoe, then top with the burger and some caramelized onions on that!

Holy Mooliciousness!

Filet Mignon with Home Made Gnocchi and Swiss Chard

The prize-winner here were the home made gnocchi. It's an Italian pierogie....eggs, mashed potatoes and flour, what could be easier?

For the basic marinara sauce: Heat up a pot with oil, sweat out an onion, 4 cloves garlic, add a can of San Marzano tomatoes, add salt and pepper, simmer for 30 minutes, softly crush the tomatoes and add fresh basil at the end of cooking. Only use about 1/2 cup of the sauce for the gnocchi recipe.

For the gnocchi:

1. Boil 3 medium sized white potatoes in salted water until fork tender.

2. Peal the potatoes when cooled and mash.

3. Prep about 2 cups of all purpose flour by your side. You may not need all of it.

4. Put 1 cup of the flour on your counter, make a well and crack the egg.

5. Mix the egg into the flour and start adding the potatoes.

6. Repeat...add more flour and kneed the mixture until a nice soft dough forms.

7. Let rest for an hour.

8. When ready, get a large pot of water- boil with salt and have a frying pan with 1/2 cup sauce on low.

9. Roll out the dough in strips and then cut into bite sized pieces. You can roll them between your hands so they are all uniform.

10. Add to the boiling water, 5-6 at a time, for about 20 seconds, and then right into the sauce.

11. Serve with freshly grated Romano cheese

On the side: Swiss chard, boiled for 2 minutes, seasoned with salt and pepper. (cook like spinach)

The meat: Filet mignons seasoned with oil, salt and pepper and BBQed 2-3 minutes per side.... nice and medium rare!

Moolicious!

Zuppa de Pesce a la Giovanna

We paid homage to Giovanna by preparing an Italian inspired fish soup. She used to take pride in the preparing of her soup and wanted everyone out of the kitchen while she cooked it for hours. My version doesn't take as long and doesn't include a typical "fish head and bones" stock but it came out just the way we wanted; not too fishy, but clean, healthy, homey flavors. This recipe will make a huge pot; we fed 5 people easily, with leftovers.

Salute Giovanna.

Veggie Prep:

- The best thing to do it to get everything ready first (maybe in the morning) and set aside in a large container.

- Slice one large fennel bulb, thin.

- Mince one entire head of garlic.

-Slice two fresh carrots.

- Slice one onion.

- Slice 4 fresh sage leaves.

Spices and seasonings: In a bowl, put 1 tsp crushed coriander, 1 tsp cumin, 1 tsp parsley, 1 tsp cayanne pepper, salt, pepper, 1 tsp fennel seed, 2 bay leaves and about 1 tbsp freshly grated ginger.

Stock/Juices: 2 cans San Marzano tomatoes, 1 bottle clam juice (maybe 1 cup), water, 1 cup white wine.

Fish: 2-3 pounds of a blend of cod and tilapia and about 1 pound of shrimp.

1. Heat a large pot with olive oil and saute all prepped veggies. Sit and have a beer.
2. Once veggies are nice and soft, add spices and seasonings, white wine, clam juice, tomatoes and add about two cups water. Gently crush the tomatoes and allow to simmer for 20 minutes.
3. Add fish (not the shrimp) and let cook for 15 minutes more. With 5 minutes before serving, add the shrimp.
4. Remove the two bay leaves and stir in freshly chopped scallions and basil at the end.
5. Serve with garlic bread!



Moolicious!

Jacob's Calzones

Superstar Jacob wanted to have a pizza party... so why not?!

Instead of regular flat pizzas, we made calzones. Use the same process of pizza topping, but just roll up and bake until golden. These pockets of delight put a smile on everyone's face- and it's a great way to put your kids to work in the kitchen.

Toppings we used:

- mozarella, caramelized onions, sauteed mushrooms, fresh home made San Marzano marinara sauce, cooked and crumbled merguez sausages, and fresh basil.

- You'll need 2 balls fresh or frozen pizza dough, thawed and split into 6 small rounds. (you can make it healthy without telling your kids too.... Jacob didn't know the dough was whole wheat!)

1. Roll out the dough balls in flour (so they don't stick).

2. Preheat oven to 425

3. Get your guests to put the toppings of their choice

4. Roll in the sides and then roll up. The seam will be top-side up, but take a spatula and get underneath, flip and place on your tray, so it's seamside down.

5. Brush olive oil on each, sprinkle with sesame seeds, and have your guests put their own signature on it (a piece of basil, some extra cheese, etc.) so they know which one they made.

6. Bake for 30-40 minutes.

Moolicious!

Lemon-Stuffed Profiterole-Puffs

I am all about stuffing things lately...from Buffa's ravioli, to Jacob's calzones, to these lemon curd profiteroles for two. At one of our favorite steak restaurants downtown, for dessrt, they serve nothing but profiteroles stuffed with ice cream and drizzled with a hot chocolate sauce. They are delicious so I wanted to attempt, but lemon was on my mind instead. They were delightful.

For the profiterole dough:
- On the stove top, melt 1/4 cup butter, 1 teaspoon sugar and 1/2 cup water, bring to a boil.
- Once boiling, remove from heat, let cool 5 minutes and add in 1/2 cup pastry/cake flour. Stir until well mixed.
- Add in 2 eggs. Mix again until you have a batter.
- Put batter into piping bag and pipe onto a baking tray (1-2 tbsps of batter). Bake at 425 for the first 10 minutes and then take it down to 350 for the next 25 minutes.
- Done- cool on a rack.

For the yummy lemon filling:
- Over a double boiler, mix together 1 whole egg, 1 egg yolk, 1/4 cup sugar, zest from 1 lemon and juice from 1 nice big juicy lemon, 2-3 tbsps cornstarch and a pinch of salt.
- Whisk until frothy and thick.
- Allow to set and cool in the fridge.

Assemble:
- Put the lemon curd in your piping bag
- Open each puff just enough to pipe your filling and go at it.
- Set on a plate and dust with powdered sugar.


Summery and Moolicious!

Buffa's Ricotta Ravioli

This recipe is dedicated to a fan of Moolicious Kitchen. I didn't want to do a tomato sauce, so I gently sauteed the boiled ravioli in some sage butter. These Italian-inspired ravioli take a few short cuts but the final product is so yummy. Here's to you Anthony.

Needs:
- won ton wrappers (maybe 40 or so)
- piping bag (makes filling extra easy)

Filling:
- In a bowl, prep your filling. You can do this in the morning, so it's one step completed.
- Mix together: 1 container ricotta cheese, 1/2 cup freshly grated Parmeggiano Reggiano (the real deal, here), lemon zest from one lemon, tsp hot red pepper flakes, green parts from 2 scallions, about 4-5 fresh chopped basil leaves, salt, pepper to taste.

When ready to assemble:
1. Prep a large pot with water to boil pasta
2. Next to it, prep a frying pan with oil on low-med heat and slowly saute 3 fresh sage leaves in the oil and add a few tbsps of butter.
3. Ok, now coat your counter with a sprinkle of flour and separate all of your won ton wrappers.
4. Put your filling in a piping bag and then pipe about a tbsp of the filling on the half of each wrapper.
5. Seal by using water on your finger tip all around the circle and fold over. Make sure there is no air inside and all edges are sealed shut.
6. Boil 4-5 at a time - for roughly 10 seconds and transfer with a slotted spoon to the sage butter pan. Complete the batch.
7. When all done, sprinkle with 2 chopped fresh sage leaves, basil and of course, Parmeggiano Reggiano.

For my sides:
- I lay down a bed of arugula and spinach combo and placed JUMBO BBQed shrimp on top, with 2 pieces of zucchini.
- Shrimp seasonings: olive oil, 3 cloves minced garlic, salt, pepper and a dash of cayanne pepper for spice.

One of my favorite summer meals so far!

Moolicious!

Crusty Cornflake French Toast

I made this yummy French toast the other morning. I think I was dreaming about the idea.

It's simple.

- Using your favorite type of bread for French toast-making...( I used raisin cinnamon bread)...

- Prep an egg dish and a dish of cornflakes, crushed slightly
- Get your pan ready with some melting butter
- Then coat your slices, with the egg and then press in the cornflakes and add to the pan., flip when crispy and golden brown.
- Serve with fresh berries and good maple syrup!

It was Moolicious indeed!

Garden Fresh Lasagna

Here's a lasagna you don't have to feel guilty about. There won't be many leftovers either because it's baked in a square baking dish rather than a huge one- also, you are using the noodles from the last large lasagna you made... so no waste!

I used ingredients from my garden and the results were wonderful.

You need:

- 2 chorizo sausages out of casings
- 3 spicy merguez sausages out of casings
- 1 shallot, thinly sliced
- 1 tsp fennel seeds and 1 tbsp garden fresh rosemary
- about 2 cups of your favorite tomatoe sauce
- 1 medium sized garden fresh zucchini
- garden fresh oregano
- garden fresh basil
- whole wheat lasagna noodles
- sprinkle of fresh romano cheese, grated
- Enough slices of Emmentale cheese to cover the top

1. Fry up your sausages, with shallot, fennel seed and rosemary. Make sure your sausages are in pieces.

2. Prep the rest of your ingredients: slice zucchini, clean herbs, cook, cool and cut noodles to fit dish, get your cheese ready.

3. Assemble- in your dish, put some sauce to avoid sticking, then layer with noodles, sausages, zucchini, leaving your top layer for the Emmentale cheese.

4. Bake at 375 for 40 minutes until top cheese is nice and bubbly! Top with fresh basil when it's out of the oven.

Moolicious!

Cold Soba Noodle Salad

We had company the other night and usually salad is on the menu. This time, though, I wanted something more filling, healthy and unique instead of your traditional "stuff-your-guests-with" potato or macaroni salad. This is easy and guests were impressed! You can find the Japanese buckwheat Soba noodles at an Asian market, but I am sure they would be in your regular grocery store if you look hard enough.

- I served this with a BBQ Teryaki chicken breast, but you can eat it alone or with your favorite type of meat!

My Asian inspired vinaigrette:

In a large salad bowl, whisk together:

- 1 minced shallot, 3 cloves minced garlic, about a tsp fresh grated ginger, 1 tbsp sesame oil, 2 tbsps canola or vegetable oil, a shot of rice wine vinegar, 1 tbsp honey, 2 nice dollops of smooth peanut butter, 2-3 tbsps soy sauce, a hot of Sriracha hot sauce, zest from one lemon, pinch of red pepper flakes, about a tsp crushed coriander seeds. Feel free to vary the spices.... It's the combination of all of these ingredients that makes it yummy!!!!

- Now, to "liquefy" and increase the volume slightly, I added some water to the mix....a couple tbsps. Then finished with some salt and pepper.

1. Cook the noodles about 2 minutes, and add to the vinaigrette while warm. This will help the flavor stick to the hot noodles. Mix with your hands.... the best way.

2. Now, let the noodles and dressing marry in the fridge for a couple hours. This will also help you see how much more water you may need to add to loosen up the noodles before serving.

3. Add the veggies.

For the crunch/veggie factor:

I used the following, but you can mix and match your favorites.

- 3 julienned (thinly sliced, lengthwise) scallions
- 1 julienned carrot (raw)
- 4-5 thinly sliced radishes
- about 2 cups of sliced napa cabbage/lettuce
- a cup freshly chopped cilantro
- a package (about 3 cups) clean bean sprouts (raw)
- a handful of salted peanuts and a spinkling of sesame seeds.

Moolicious!

Piri Piri Chicken Reubens

The St. Laurent side walk sale food is great. These Reubens are inspired by the Portuguese piri piri chicken sandwiches, a classic smoked meat at The Main and a sausage and sauerkraut sandwich at The Veille Europe.
Awesome!


- I used 8 nice-sized chicken thighs, fat removed.

For the marinade:
- In a container, mix together: 3 cloves minced garlic, 1/4 cup white wine, 1/3 cup BBQ sauce, 1-2 tbsps Sriracha sauce, dash of Worcestershire sauce, salt, pepper, lemon zest and juice, dash of garlic powder, fresh basil and a small dash of chicken bouillon, followed by about 1/2 cup of water (to cover the pieces). Now add the chicken and season it with more s & p. Let it rest for 5 hours in the fridge.

- When you're ready, cook pieces on the BBQ until well done.

Easy assembling:
- Toast your rye bread
- Mustard both
- Top one slice with sauerkraut, followed by your chicken.
- Add a sliced tomato
- Optional spice: more hot sauce!


Side:
- Arugula tossed with lemon juice, salt and pepper.

Enjoy!



Moolicious!

Smokin' Ribs Delight

Think summer, think finger-lickin' ribs.
This recipe is pain-free....
I had two portions of baby back ribs, freshly cut from the butcher.


Your sauce:
- 2 cloves minced garlic, salt, pepper, cayenne, parsley, 1/2 cup BBQ rib sauce (I used Kraft)

1. Prep double foiled pieces, place ribs on top and lather them with half the sauce.
2. Close foil pieces to form hole-free packets.
3. Cook on low BBQ heat for 30 minutes, flipping every ten minutes or so.
4. For the last 10 minutes, remove from foil and cook on direct heat, lathering the remaining sauce.


Your sides:
- Mixed Italian and herb salad with cherry tomatoes.
- A few spanikopita (were frozen) appetizers.

Your other side:
- Wine!


Moolicious!

Spicy Fish Tacos

This was a great meal.... healthy and satisfying. I was in boot camp yesterday- all day tormenting physical activity. So fish was the perfect thing to feed my shredded muscle fibers.

Oh, Moo enjoyed it too.


For the spicy:
- Put half a bag of pre-made slaw in a bowl with a spritz of rice wine vinegar, squeeze of half a lemon, olive oil and about 1/4 cup mayonnaise; add to that some (maybe a few squirts) hot shriraca sauce, salt and pepper and stir.
For the fish:
- Get the BBQ ready
- Lay a nice piece of tilapia on 2 sheets of tin foil
- Drizzle with olive oil, salt, pepper, lemon zest and juice, fresh parsley and oregano.
- Close the packet and cook for about 12 minutes. Check to see if it's done to your liking.
For the sides:
- I dressed up my basic chic pea salad (see previous blog entry) with corn niblets and fresh basil.
- I coated a leftover piece of onion loaf with olive oil and salt and threw it on the grill for a couple minutes - (surprisingly dee-lish).
Finally, for the taco part:
- With about a minute left on the fish, put your soft tortillas direct on the grill (keep watch, because they can burn quickly) - flip....

Assemble tacos with a crispy tortilla, a bed of spicy slaw and top with the fish!



Moolicious!

Sausage and 'Kraut

This was a "mishmash" kind of supper....meaning a few different items all coming together to complete the meal.

I made a small crustless quiche for 2 with 1 diced green onion, 3 slices chopped bacon, 3 eggs, 1/8 cup flour, salt and pepper and a handful of cheddar cheese; use a smaller form tart dish- 350 for 40 minutes and voila.

I also made a bulgar wheat salad with freshly chopped parsley, lemon zest and juice, red wine vinegar and oil, salt and pepper. Boil your wheat, cool it and assemble.

Finally, fry up some jarred sauerkraut with a sprinkle of garlic powder and pepper.

Mike the sausage-man was home to grill a few French "white wine and shallot" blended sausages.

Place your sausage on a bed of 'kraut and voila.



Moolicious- in no time at all!

Bubbling Blueberry Muffins

These moolicious blueberry muffins are so quick and easy to make ...they are hard to resist when they come straight from the oven.... so eat 'em while the blueberries are hot and bubbling inside. Great for a morning breakfast after a hard run up Mount Royal!

- Preheat oven to 350, line a 12 - muffin tin with paper liners.

In a large bowl:

1. Whisk 1/2 cup margarine with 3/4 cup sugar, a tsp vanilla and rose water, 2 eggs.

2. Stir in 2 cups cake flour and 2 tsps baking powder until well mixed.

3. Fold in 2 cups blueberries.

4. Fill your liners generously with batter.

5. Bake for 20 minutes.

Moolicious!

Taco Burgers

The fastest, tastiest meal. This comes together in no time...
It's a fusion of American (USA) and Mexican for The Gold Cup soccer game.


Taking a short cut...

- Sprinkle in a package of taco seasoning to 2 pounds ground beef. Add in chopped fresh parsley and oregano and form 4 nice - sized patties.
- BBQ 5 minutes per side. Turn off and top with Provolone just so it melts.
- Lay on a bed of Italian Farro *takes about 20 minutes and sprinkle in some cilantro.
- Top cheese burger with salsa (homemade or store bought).
- For the salad, your favorite blend of greens, spritzed with lime juice, olive oil and salt and pepper.

Homemade salsa:
- Preheat oven to 350
- On a sheet pan, place a pack of cherry tomatoes, 3 cloves garlic, 1 sweet red pepper, drizzle with olive oil and salt and pepper. Bake for 25 minutes.
- Add all ingredients to a food processor, with lime zest and juice, freshly chopped cilantro and spices: cayanne, a few dashes of hot sauce, red pepper flakes, salt and pepper.
- Pulse to combine.
- Serve with tortilla chips and top on your burgers!
- Refridgerate!


Moolicious!

Almond Moo Tart

Ok, I must be on a pie-kick.

Here's an easy dessert that is yummy any time of the year.

The crust:

1. In a food processor, pulse 1 cup flour, 1/3 cup cornmeal, 3 tbsps sugar, pinch of salt, 1 tsp almond extract, 1/2 cup margarine, 1/4 cup sliced almonds. You should be left with a crumbly mix that sticks together when you squeeze it.

2. Preheat oven to 350.

3. Lightly grease a tart dish and press your mixture firmly in your dish.

4. Bake for 20 minutes. Allow to completely cool.

The filling:

After cleaning out your food processor....

1. In your processor, add 1/4 cup flour, 1/2 cup sugar, 3/4 cup cream cheese, 1 tsp each vanilla and almond extract, pinch of salt, 1/4 cup sliced almonds, 2 eggs. Blend for 30 seconds, mixture should be nice and smooth; scrape down the sides if needed.

The topping:

With your fingers, mix 2 tbsp flour, 1 tbsp cornmeal, with 2 tbsps butter or margarine, and another 1/3 cup sliced almonds.

Assembly:

1. After crust has cooled, with oven at 350 once again, add filling and make sure it's even, add topping evenly and bake for roughly 50 minutes.

Allow to cool (refridgerate!) like a cheese cake before enjoying!

Moolicious!

Ripened Raspberry Pie!

Yeah....I don't do pies that often, but raspberries have been great in every way possible this year; sweet, yet tart, juicy, huge and ruby red in color. My favorite berry, no doubt. I needed to showcase them in all their glory. You will need a deep pie dish for this one!

The design on top is in honor of Val and Bruce's new "summer" puppy to be.... :) Happy retirement Val!

For the crust:

In a food processor, pulse: 1 2/3 cups all purpose flour, 1 tbsp sugar, 1/4 tsp baking powder.

Add 3/4 cup cold unsalted and chopped butter, and slowly add in 1/3 cup ice cold water and 1 tsp vanilla extract. Keep a few handfuls of flour nearby and add some if you find it too moist.

- Wrap with saran and set in fridge 30 minutes prior to use.

For the yummy filling:

- Clean and dry 8 cups fresh raspberries.

- In a pot, simmer 3 cups raspberries, 2 tbsps quick cooking tapioca, 1 cup sugar, a few seconds of freshly grated cinnamon stick, a splotch of vanilla extract and almond extract and a pinch of salt. 5 minutes, until liquidy.

- Add the simmered mixture to the 5 remaining cups of fresh raspberries.

- Allow to completely cool.

Pie assembly:

- Split your dough in two equal pieces.

- Roll out 1 half of dough (about 1/4 inch) and fit in pie dish.

- Fill with cooled berries.

- Roll out 2nd piece- now would be the time to make a design (doggie or otherwise) and place over berries. Cut off excess, brush with egg and sprinkle with coarse sugar. I used a lavender infused sugar that I found, but you could use any really.

- You may want to cover your crusts with foil.

- Bake for 10 minutes at 425 and then lower to 400 (remove foil) and then bake for another 30 minutes until golden brown.

The house will smell berry-licious!

Enjoy.

Moolicious!

BBQed Spice-Rubbed Pork Tenderloin

This pork tenderloin was amazing. I served it with a chic pea salad with feta, tomatoes and sweet red pepper, and a plain foccacia pizza-bread.

I had a small loin and the combo of spices was this:

1/2 tsp each: oregano, paprika, chili powder, cayenne pepper, cumin, pepper, salt, and a pinch of rosemary.

1. Put olive oil into a zip loc with the pork and the spice rub. Rub it all into the meat. Let sit in the fridge for an hour.

2. BBQ on med-high heat for 5-6 minutes per side, turn off BBQ and let sit in the heat for 3-5 minutes.

3. Optional sauce: In a small pot, combine a splotch of honey and about 1/4 cup balsamic vinegar. Let simmer and boil down into a nice sauce, add a pinch of rosemary and spoon over pork.

Moolicious!

The Perfect Meal

You may ask why I called it the perfect meal, but literally everything was perfect about it. From the gnocchi, the rice, asparagus and sausages, the weather, the beer, eating outside, having been famished before hand and of course, my company- this is what perfect means to me.

Simplicity:

- Toss some clean, thick asparagus with oil, salt and pepper, throw em on the grill- direct.
- We had German sausages; just the right amount of salt and spices- right on the grill- for about 10-12 minutes, rolling them around.
- For the gnocchi, cook according to package instructions and then toss with melted butter, oil, freshly grated Romano cheese, and fresh basil, salt and pepper and then add a spritz of lemon juice.
- The rice, we cheated and just a package of wild rice.



Moolicious!

Lavish Lobster Rolls a la Moolicious

We do eat well. That I'll have to admit...
When we want "take out" or restaurant style food, usually I make it; whatever it is we're craving. It saves money, time and we can eat in the comfort of our own home or balcony.
Lobsters have been at a good price lately, so we went for some New England style lobster rolls tonight, served with a side salad, store bought fries and a splash of white wine.
Go to a restaurant and the bill will set you back about 80 bucks. Not at Moolicious Kitchen.


For the lobster roll mixture.

- Chop 3 tails, 6 claws into small bite sized pieces.
- Mix about 1/4 cup mayo, a few dashes of hot sauce, lemon zest and a squich of juice, a tsp or so of Dijon, 2 chopped scallions, salt and pepper.
- Mix well with lobster.
- Butter your plain hot dog buns, fill with lobster and top with parsley.

That's it, that's all !


Moolicious!

Crispy Cornflake Crusted Cod with Campanelle

We needed a healthy-choice, energy packed meal for last night's Velo la Nuit; a 20 km night time bike ride that takes you around the island of Montreal.
This was perfect!
We used cod, but tilapia or any other strong, meaty white fish would work.


1. Prep your crust station. 1 plate flour, 1 plate crumbled CornFlakes, 1 bowl beaten egg.

2. Preheat oven to 425.

3. Get pasta water ready. Get saute pan with oil heated.

4. Get pasta ingredients ready: slice one shallot, sliver one roasted red pepper, chuckify one small zucchini, zest a lemon and reserve the juice in a small bowl, grate some sharp Gouda cheese, defrost shrimp and set everything aside.

5. For the fish: First season with oil, salt and pepper, coat with flour, then egg, then CornFlakes. Get everyone done and bake on a cookie sheet for 20-22 minutes, flipping half way.

6. With about 10 minutes left on the fish: add your pasta (about 2 cups dry) to water, saute your shallot and zucchini for abot 5 minutes, then add shrimp, lemon zest and juice, noodles, red pepper, salt and pepper, olive oil and about 1/2 cup pasta water to create a nice sauce.

7. When you serve, have a lemon wedge for your fish and be sure to top the pasta with the Gouda cheese!


Moolicious!

Shrimp on the Barbie Pizza!

Yes, you heard right. This summer, we are all about everything BAR BEE QUOO-ed!

This simple pizza recipe is great for al fresco dining, which is how we enjoyed it.

1. You'll need to bake your (store bought or home made) dough first in the oven for about 8-10 minutes at 425, so it is strong enough (and easy to maneuver) on to the grill. No toppings yet. So bake and let cool.

2. Get the grill heated up at medium high.

3. Top your pizza: dollops of fresh sun dried tomato pesto, slivers of roasted red pepper, thinly sliced shallots, about a dozen cooked shrimp and top with a blend of mozzarella and Gruyere cheese.

4. Now slide onto the grill, sit and have a beer, but keep an eye on it because it can burn. As soon as the bottom gets darker and the cheese is bubbling, remove, top with fresh basil, and chopped scallions.

The whole pizza experience is taken to a whole new world with the flavors of the grill!


Moolicious!

Crispy BBQed Rosemary Porc Loin

So easy, so yumm yumm.

For the porc rub:

- Chop a sprig of rosemary, 3 cloves of garlic, zest a lemon.

- Season porc with oil and salt and pepper, then rub in the rosemary mixture.

- BBQ on high until done (10 minutes or so, flipping a few times- this will depend on the thickness).

-When done, let rest under foil for 5 minutes, spritz some fresh lemon juice and voila!

Serve with green beans and wild rice.

Mooliciouis!

Oatmeal Moopie Cookies

Mike wanted oatmeal cookies... I wanted cake and something with icing. So, we made a compromise and came up with these soft, cakey, cream cheese-filled wonders of excitement.
Enjoy.
Preheat oven to 350.

1. Mix the dry stuff together:
- 1 1/2 cups all purpose flour
- 1/2 tsp cinnamon
-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt

2. Mix the wet stuff together: First beat sugar and butter, then add the rest.
- 1 cup butter
- 3/4 cup brown sugar and 1/2 cup granulated
- 2 eggs- add one at a time
- 1 tsp vanilla
- 1 tbsp molasses

3. Let dry meet wet, then add in 1 1/2 cups old fashioned rolled oats.

4. Drop batter in 2 tbsp sized clumps, bake for 12 minutes. Let cool...then when they are ready to ice, go to town!

5. For the icing: I used half a package of full fat cream cheese, 4 tablespoons icing sugar and about 1/4 tsp almond extract (A MUST!). Mix all together and ice one cookie and top with another, like a sandwich. You could double the icing recipe to be able to fill all the cookies, but I wanted some with icing and some without.

Moolicious!

Filet Moomignon with Haricots Vert and BBQ Leek

We had the most perfect steak last night. We ate like Khaliisi and Kahl (Queen and King). Here's how we did it, step by step. One of our favorite restaurants serves a simple steak and all you can eat fries. Why pay crazy prices when you can make it yourself... even better.

1. For the frozen fries:- shoestring work best.
-Preheat the oven, according to directions, sprinkle with coarse salt and bake. (They usually take longest, so start them off first).

2. For the french fry sauce: Mix together (ratio 2:1) mayo:dijon (tablespoon)

3. For the haricots:
- Place a handful of clean beans on a piece of foil, drizzle with olive oil, salt and pepper; wrap and put on the BBQ.

4. For the leek:
- Cut off green part, drizzle white part with oil, salt and pepper, and place directly on the grill.

5. For the filet mignon:
- We had nice sized pieces and we like it on the more rare side (but not still moo-ing). So brush oil on each side, sprinkle with coarse salt and pepper and put on the grill- 4 minutes, flip and then 2 minutes. I'm telling you: perfect. Time it right, so that where you do put the meat on, there is about 5-10 minutes left on the fries.




Moolicious!

Beet and Arugula Salad

Hey there! Here's another super simple salad. I love beets and I think they don't get enough credit....Here's a fancy-ish salad to serve to your guests, or family. It's one of my new faves.

1. Spread out a bed of arugula in a tart dish (why not!?)

2. Spread some sliced beets right over the top (canned)

3. Sprinkle some crumbled feta cheese

4. For the dressing: drizzle good quality olive oil, a sprinkle of red wine vinegar, light drizzle of honey, salt and pepper.


Moolicious!