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!!!