Category Archives: Recipe

Main Course, Recipe

Healthy Frittata

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Healthy Frittata

1 tsp olive oil
Non-stick cooking spray
1 large potato, diced (about 14 ounces)
1 medium onion, diced (about 6 ounces)
1 medium green pepper, diced (about 5 ounces)
5 ounces Canadian Bacon, diced
16 ounces Egg Substitute (Pasteurized Egg Whites are acceptable as well — as long as equivalent to 8 eggs)
1/2 cup grated Parmesan cheese
salt and pepper to taste

Lightly spray an oven-safe 12-inch non-stick skillet, place over medium-low heat, and add one tablespoon olive oil; tilt pan to coat. When oil begins to ripple, add potatoes and sauté for two minutes. Add onions and sauté for an addition two minutes. Turn broiler on high at this point to warm up. Add green pepper and sauté for two minutes more. Add Canadian Bacon, and sauté for one final minute. Sprinkle Parmesan cheese over top of sautéed veggies and meat. Add Egg Substitute evenly over all. Season with Kosher salt and finely ground black pepper.

Using a spatula, gently work the egg mixture through the filling, and ensure it does not stick to the sides of the pan. The eggs will begin to firm up and a crust will begin to form around the edges. This takes about 5-6 minutes. Once the crust has formed, place the pan under the broiler for 3-4 minutes, until the eggs begin to puff up and become a golden brown. Remove from broiler after browning (make sure to watch so that it doesn’t burn!), and allow to cool for a couple minutes before serving. Frittata will deflated slightly and pull away from sides of the skillet. Slice into 4 wedges for a main course, or 8 or more to use as an appetizer. Serves 4 as a main course or 8 (or more) as an appetizer.

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Desserts, Recipe

Cranberry White Chocolate Chip Cookies

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Cranberry White Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1 egg
1 1/2 tablespoons good quality brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil.

Fit your mixer with the paddle attachment and cream butter and sugars until smooth. Add egg and brandy and beat to combine. In a separate bowl, sift flour and soda together, add in increments with the mixer on low until just combined. Remove paddle and scrape down. Using a spatula, mix in cranberries and white chocolate chips. Using two tablespoons, drop healing teaspoonfuls onto prepared cookie sheets.

Bake for 10-12 minutes or until lightly browned. It’s okay for the cookies to look slightly undercooked when you remove them from the oven. Allow them to cool, on the foil, for 3-4 minutes, then using a spatula, transfer to a wire cooling rack and allow to cool completely (they will crisp up slightly as they cool).

Makes 20-24 cookies.

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Main Course, Recipe

Creole Romano

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Creole Romano

1 medium onion, finely minced
1 tbsp celery, minced
1 large garlic clove, minced
2 tsp vegetable oil
2 tbsp all purpose flour
1 16 oz can petite diced tomatoes
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb steamed and cleaned salad (250/350) shrimp
1 lb chorizo, diced to the same size as shrimp
1 cup fat free half and half
1 cup skim milk
16 oz Angel Hair pasta
10 oz grated Parmesan/Romano cheeses (separated)

Preheat oven to 400 degrees. Cook Angel Hair pasta; drain and set to the side.

In a medium skillet, brown chorizo and drain.

In a large pot, sauté the onion, celery and garlic in oil for about 3 minutes or until soft. Add the flour, stir, and sauté for 1 minute longer. Add the tomatoes and their liquid, thyme, cayenne and hot pepper sauce. Stir to combine, then add half and half, and skim milk. Stir to combine, then add shrimp and chorizo. Heat just to boiling, then stir 5 ounces of Parmesan/Romano cheese, and angel hair pasta. Toss to combine.

Dish out into individual oven proof serving dishes, and place 1/2 – 1 ounce of reserved grated cheese over top, and place in oven for 8-9 minutes, or until cheese has melted and top is lightly browned.

Serve with a side of green vegetables (a salad, spinach, haricots verts, or broccoli), and a piece of garlic bread.

Serves 8.

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Recipe, Soup

1-2-3-4-5 Leek & Potato Soup

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1-2-3-4-5 Leek & Potato Soup

1 cup of Fat Free Half & Half
2 large leeks, halved lengthwise, thinly sliced
3 cups of chicken stock
4 ounces Canadian Bacon, diced
5 medium russet potatoes, peeled, diced

Spritz bottom of soup pan with cooking spray. Add leeks and cook for three minutes, or until slightly translucent. Add potatoes and chicken stock. Bring to a simmer, and cook for 20-25 minutes, until potatoes are fork tender. Add Fat Free Half & Half and Canadian Bacon. Stir to combine, allow to heat through. Season, as desired, with salt and pepper. Makes four servings.

NB: You may omit Canadian bacon, substitute vegetable stock for the chicken stock, and use soy milk in place of the half and half for a completely vegetarian option.

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Fruit, Recipe

Fruit Salsa & Cinnamon Crispas

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Fruit Salsa
4 Granny Smith apples – washed, peeled, cored and diced
2 pounds strawberries, sliced
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons blackberry preserves

In a large bowl, combine apples, strawberries, sugars, and blackberry preserves. Cover and refrigerate for at least 30 minutes.

Cinnamon Crispas
10 (10 inch) flour tortillas
non-stick butter flavored cooking spray
1 cup granulated sugar
1 tbsp ground cinnamon

Preheat oven to 350 degrees F.
Spray one side of each flour tortilla with cooking spray. Cut into eight (or more) wedges and place in a single layer on a large baking sheet. Sprinkle with cinnamon sugar to coat.
Bake for 10 to 12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes before serving. Crispas will continue to get crunchier as they cool. Serve with fruit salsa.

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Desserts, Recipe

Strawberry Mousse Chocolat

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Strawberry Mousse Chocolat

Chocolate Base:
1/2 cup Regular Shortening
3 squares Unsweetened Baking Chocolate
1 1/4 cups granulated sugar
1 tsp vanilla
3 eggs
2/3 cup All Purpose Flour
1/2 tsp baking powder
1/4 tsp salt

Topping:
1 pkg (425 g) frozen sliced strawberries in syrup, thawed
1 pouch Knox Gelatine
1/2 cup granulated sugar
2 tbsp lemon juice
2 cups whipping cream
Fresh strawberries

Chocolate Base: Melt shortening and chocolate in saucepan on low heat, stirring until smooth. Remove from heat. Add sugar, vanilla and eggs. Mix well. Combine flour, baking powder and salt. Add to chocolate mixture, stirring until well blended. Spread in greased 9″ springform pan. Bake at 350 degrees F for 25-30 minutes. Cool in pan.

Filling: Drain strawberries. Add water to liquid to make 1 ¼ cups. Combine gelatine and sugar in saucepan. Stir in strawberry liquid and lemon juice. Bring mixture to a boil, stirring constantly to dissolve sugar and gelatine. Remove from heat. Chill until starting to set. Beat 1 1/4 cups whipping cream to stiff peaks. Beat gelatine mixture in small bowl on high speed of electric mixer until light in colour. Fold in whipped cream. Fold in drained strawberries. Spread evenly over base in pan. Chill until set, 1 1/2 hours or overnight.

To serve, beat remaining whipped cream to stiff peaks. To unpan, run a blunt knife all the way around the outside of the dessert prior to releasing the springform pan. Decorate attractively with cream and berries.

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