French Roast Provencal with Apple-Edamame Hash

Happy Easter!

I like a good medium-rare roast beef.

This is a fusion roast....a little french, a little Asian and a little apple? Why not?
This cooks up in one pot and takes about an hour total.

The roast:

- One small french roast

- Season with olive oil, and a covering of Herbes de Provence, salt and pepper.

For the rest, you'll need:

- about 2 cups chunky potatoes (red/white mixed)

- 2 carrots, peeled and chunky pieces

- 1 small onion, chopped

- 2 cloves garlic, sliced

- 1 royal gala apple

- 1/2 cup edamame beans- taken out of shell

- a sprinkle of corn starch

- dash of red wine

- spoonful of dijon mustard

Step 1:

- Heat up olive oil in a large pot on the stove.

- Preheat oven to 350

Step 2:

- When the oil is hot enough, sear the roast on all sides until browned- remove and set aside on a plate.

Step 3:

- Saute the potatoe and carrots, onion and garlic in the same oil, until slightly soft, 15 minutes.

Step 4:

- Return the roast in the middle of the pot, put lid and place in the oven for 15 minutes.

Step 5:

-With 5 minutes remaining, add edamame and apple chunks.

Optional:

- I like a little sauce.... so when meat and veggies are ready, remove and place in a nice serving dish topped with foil- let it rest!

- On the stove at medium-high heat (in the same pot): add a pat of butter, a small spoon of dijon, a sprinkle of corn starch - whisk well.

- Now add a splash of red wine and let thicken- season with s & p.

= Yummy sauce!

Moolicious!

Crisped Goat Cheese Salad

We had this "wow" salad a couple of weeks ago. It is a dinner party crowd pleaser- your guests will think you're a real chef.

Here's what to do:

1 - Mince half a jalapeno and a few chive sprigs. Place in a bowl with salt and pepper.

2 - Heat up a frying pan with oil- at medium high heat. The oil has to be hot hot hot for this; so allow time to heat up.

3 - Once oil is ready, take semi-firm goat cheese right from the fridge and mix into jalapeno mixture....you have to act fast, so the cheese stays cold and somewhat hard.

4 - Make small cheese patties like the one in the pic, and place into Panko breadcrumbs and then into the oil.

5- Cook for 3-4 minutes on each side, until golden.

Salad assembly:

- On individual salad plates, place a bed of arugula, sprinkle with lemon juice, balsamic, oil and a slight drizzle of honey. Place hot cheese on top and season with salt and pepper.


Moolicious!

Baked Veal with Rigatoni and Asparagus

Here's a super simple meal idea that comes together in no time. I had about 8 small pieces of veal. Judge the amount you need. It's the combination that comes out great!

For the veal:

1. Prep a shallow dish with panko bread crumbs, grated romano, lemon zest, basil, salt and pepper.

2. Prep another bowl with an egg, fresh juice from one lemon, salt and pepper.

3. Preheat oven between 400 and 425. Prep your baking tray (parchment paper or cooking spray).

4. Now, drizzle veal with olive oil, salt and pepper.

5. One by one: veal goes in egg, then bread crumbs, then on baking tray.

6. Once they are done, drizzle with olive oil and bake for about 25 minutes, flipping half way through, until golden.

7. When done, hit the veal with some fresh lemon juice!

Two no-brainer sides:

Pasta: Make your favorite pasta side and toss together with your favorite tomato sauce.

Asparagus: Now use the same pasta water to cook the asparagus for a few minutes.

Moolicious!

Lemon Cake with Ricotta Cream!

Every now and then, I enjoy a lemon loaf or something very lemony. I tweaked this recipe slightly so that it is different....and very citrus indeed.

You'll need:

- 4 lemons, sliced, seeds removed

- 3 cups or so of water

- sprinkle of salt

Step 1. Grease and dust with flour: a 9 inch springform cake pan.

Step 2. In a pot, place lemons with water and salt, let boil/simmer for about 20 minutes until lemons are soft.

Step 3. While that's boiling, sift the dry ingredients in a bowl.

Step 4. Preheat oven to 400

You'll need (dry):

- 1.5 cups cake flour

- 1 tsp baking powder

- 1/4 tsp salt

Step 5. When lemons are ready, strain and put boiled lemons in a food processor. * You can keep that lemon water as a poaching liquid for fish! Process lemons until smooth.

Step 6. Add butter, vanilla, sugar and eggs. Process until smooth and combined.

Step 7. Put batter in a huge bowl, and add half the dry, then half the milk and mix. Repeat with the remaining dry and milk.

Step 8. Bake for 45 minutes, test with a tooth pick.

Step 9. Allow to cool if you can!

You'll need (wet):

- 1.5 cups sugar

- 3 eggs

- 2/3 cup milk

- 2 tsps vanilla extract

- 3/4 cup butter, softened

Extras:

I dusted the whole cake with a powder puff of icing sugar when it was cooled.

For the ricotta cream, simply judge the amount you need for the people you are serving. I used about 4 tbsps of ricotta, about 3 tsps icing sugar and some lemon zest. Mix and dollop on each piece. So good.

So Moolicious.

Mootine!

Ok, so I wrote about the healthy poutine I was going to make for supper along with my slow cooker corned beef (see recipe from last month).

Here's how it goes.

You'll need:

3 long shaped russet potatoes

squeaky cheese curds

a package of your favorite gravy/sauce mix

For the fries:

1. Peel potatoes and cut into 1/2 inch french fry pieces.

2. Try to take off as much potato liquid by patting them with a paper towel.

3. Place fries on your oven tray and preheat to 425

4. Drizzle olive oil and season with a sprinkling of salt, pepper and cayenne pepper.

5. Use your hands to massage the oil in the fries and make sure all are coated.

6. Bake for 45 minutes total, flipping them half way through.

Sauce:

1. Make sauce according to instructions.

2. Add 2 tbsps or so of white wine and pepper.

3. Allow to thicken.

Then the magic:

Assemble: french fries, squeaky cheese curds, and top with sauce.

So tasty! This mootine satisfies that urge for that fatty "treat." For this one though, you don't have to feel guilty afterward....the fries are baked - not deep fried!!!

Enjoy.

Moolicious!

Asparagus Crepe Brunch for Two

Sunday and Mike's home and not working... so I decided to make a small brunch type meal to hold us until tonight's supper: slow cooker corned beef with home made poutine (much healthier than restaurant!)

For the crepes:

In a bowl, whisk together 1 egg, 1 cup milk. Then add a sprinkle of coarse salt and half cup of whole wheat flour. Whisk well. If mixture thickens, you can loosen it with a few splashes of milk.

Step by Step:

1. Cook the crepes. Heat up your pan (med-high) with olive oil. Ladle in your first crepe and be sure all sides of the pan are full with batter. Allow to bubble and harden before flipping. Remove and repeat for the next one.

2. Once crepes are set aside, add oil and saute 8-10 asparagus for about 6 minutes, with salt and pepper. Remove and set aside.

3. Next add egg whites (maybe 3 per person) to oil, allow to harden before flipping. Repeat once more and set aside.

Assembly:
- Add a crepe to the hot pan again, top with round egg white, 4-5 asparagus, a few sprinkles of fresh basil and freshly grated Romano cheese!!!! Let heat up maybe 1 minute.

- Now simply fold the crepe, as you see in the picture. Repeat for the next one.

- Serve with fresh fruit: mango, strawberries and raspberries or whatever!

Sounds complicated ? It's not. It's well worth it to make enough batter for only two people. This way you don't have to force down 10 crepes.

Enjoy!

Moolicious!

Spicy Snapper with Salad Trio

Back from Disney and back in the kitchen! It was fun, busy and magical : )

We were craving fresh fish when we got back, so here's what we did.

For the fish:

1. Preheat oven to 375

2. In a casserole dish, lay out 2 pieces of fresh snapper.

3. Season with: olive oil, salt, pepper, dried parsley, cayenne pepper, and red pepper flakes, lemon zest and juice.

4. Bake for 20-25 minutes. Simple.

Salad 1: Beat 'n Carrot

1. In a bowl, mix together 1 tbsp olive oil, 1 tsp red wine vinegar, salt, pepper, and freshly grated ginger (maybe a tsp or so).

2. Next drain one can of beets and slice. Add to dressing.

3. Grate in one large carrot.

4. Mix all together and voila.

Salad 2: Broccoli slaw

1. In a bowl, whisk together 1 tsp dijon, a few dashes Worcestershire, 2 or so spoon fulls of mayo, lemon juice, salt, pepper and a small sprinkle of sesame oil.

2. Add half a bag of broccoli slaw mix (help from the store!)

3. Mix all together and voila.

Salad 3: Chic Pea 'n Wheat

1. Cook about half cup of dried Bulgar wheat in some chicken stock (5 minutes or so) and let cool.

2. In a bowl, whisk together, a tbsp olive oil, a tsp red wine vinegar, lemon zest and juice, 1 tsp dried oregano and basil, grate in a clove of garlic, salt and pepper and mix well.

3. Drain and add one can chic peas.

4. Add 2 diced tomatoes.

5. Add about 1/2 cup of diced feta cheese.

6. Add your Bulgar.

7. Mix well and voila!

Prep your salads in the morning and allow them to sit in their vinaigrette all day. More flavor and time saving! All you have to really do near dinner time is your fish.

Moolicious!

Passionate Morning Mango Smoothie

Who says smoothies are for summer time?
Here's a simple and satisfying drink that you can have for breakfast, snack or dessert! This makes enough for two large smoothies.

Enjoy.

In a blender, combine:
- 3 fresh, juicy mangoes- cubed.
- 3 heaping tbsps of good quality passion fruit yogurt (I used the Liberté brand)
- 2 tsps sugar
- 1.5 cups organic milk (regular is fine).

Allow to blend for 2 minutes....


Moolicious!

Szechuan Slow Roast with Green Beans

Slow cooker "Oscar night" Sunday. Here's what's cookin'.

I often make the typical beef blade roast with red wine, beef bouillon, garlic, onion etc....

I decided to shake it up a bit, so I am thinking: slow cooking beef blade roast with a Szechuan spin.

Here's what I did.

Prep time:

1. In your cooker, put about 1 cup water, 2 tsps hot sauce, 1/3 cup soy sauce, 1/2 cup white wine, red pepper flakes, 1 tsp cumin, 1 tsp turmeric, 1 tsp sesame seed oil, freshly grated ginger (to your liking....) 2-3 cloves chopped garlic, salt and pepper. Now whisk in 1-2 tbsps corn starch- no lumps.

2. Add the blade roast. Adjust liquids if the meat is not fully covered with the sauce.

3. Now set on low for 6-8 hours (depending on the size of the meat) and voila. * I am also guilty of throwing in a potato, carrot and red hot pepper with about 3 hours left on the meat for some added "bulk" to the dish.

4. ** Time Saver! With 20 minutes left on the meat, boil 1 pot of water for both your beans and some rice vermicelli noodles or chow mein noodles.... cook and remove with tongs- these don't take long at all. Now add the beans to the same water for about 6 minutes or so. You still want a nice green color!

Strain add oil, season beans with salt, pepper and a sprinkling of sesame seeds, a drizzle of honey and soy sauce.

5. For serving, set out a bed of noodles, put meat and sauce over top with the fresh beans as a side! Use chop sticks for a change!

Moolicious!

Sweet Potato Tilapia for Two

This meal comes together in about 20 minutes. We had it with a nice fresh green salad.

The picture doesn't do this meal justice. It was so good, I am making it again this week.

For the yams:

1. Peel and cube one large sweet potato. Place cubes in a pot with: enough water to cover taters, a dash of garlic powder, chicken stock powder, salt, pepper and red pepper flakes. Boil until fork tender. Drain, mash and add a pat of butter, salt, pepper and about 1 tbsp of maple syrup. If it gets too thick, just add a bit of hot water for the puree consistency.

For the tartar sauce:

In a small bowl, combine: 1 tbsp dijon mustard, 1 small chopped gherkin pickle, 1 chopped scallion, lemon zest/juice, about three dollops of mayo (plain yogurt would be good too!), salt, pepper.

For the tilapia: - We had two healthy sized pieces...

Preheat oven to 375

- Season with olive oil, lemon zest/juice, fresh dill, salt and pepper.

- Bake for about 20 minutes.

Now the fun part....that will make your guests think you are a gourmet.

1. Make a bed of the sweet potato puree

2. Place your fish on top

3. Add a spoonful of tartar sauce.

In each bite, make sure you have all three levels!

Sooo Moolicious and healthy!

Corned Beef Brisket with Cabbage & Pierogies

This recipe is dedicated to my Aunt Gwendle.
We have been talking about this for a few weeks now....
I got help from the frozen section for the pierogies and with the help of a jarred Sauerkraut, this Ukie recipe comes together in no time!
Well, the time for the meat is about 7 hours for 2 pounds of brisket in the slow cooker on low.

I have also planned this for my Valentines with Moo, since we won't be dining together tomorrow.
There's nothing like a good comforting meal made with love in the middle of February. Enjoy.


Here's what to do:
- Set slow cooker on low, add your corned beef and about 2 inches of water. Cook for 7 hours.

- With 15 minutes until meat is done, saute some sliced onions until soft, add half a jar of Sauerkraut and 1 tsbp tomato paste. Mix well.

- Boil water for pierogies and in a separate pan, fry up some onions. Add pierogies to boiling water and when they float to the top, add them to the pan of fried onions.


Moolicious! Happy Valentines Day. xox

Super Bowl o' Salad

For tonight's Super Bowl, I decided to make some simple BLTs and have chips and guacamole with this healthy and hearty lentil salad. It sure does remind me of summer.
In advance, cook 1/2 cup of Bulgar cracked wheat in 1 cup chicken stalk and season with salt and pepper.

In a large bowl toss together:

- 1 can drained (cooked) lentils
- 1 small can drained corn niblets
- 1 hot red pepper, minced
- 3 scallions, chopped
- cooked bulgar wheat
- handful of fresh dill and cilantro
- handful of dried cranberries
- zest from a lemon
- juice from half a lemon
- juice from half an orange
-drizzle olive oil
- season well with salt and pepper.

Mix and allow to sit in the fridge for a few hours....until kick-off!


Moolicious!