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    Smooth and Creamy Pureed Lentil Soup

    Ingredients 1 tbsp olive oil 1 onion chopped 5 medium carrots coarsely grated 150 g (3/4 cup) lentils 1 litre (5 1/2 cups) vegetable stock/broth 100 ml (1/4 cup) milk or dairy free milk 1 tsp ground cumin To serve (optional) Grated Paremesan Instructions Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened. Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil. Reduce the heat and simmer for 15 minutes or until the lentils are cooked. Puree with a hand held blender or food processor. Add more water to thin, if desired. Ladle…

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    Mustard Vinaigrette – Oil-Free Salad Dressing

    No oil, no sugar – a totally diet compliant, clean eating salad dressing! Use plain mustard, not honey mustard which has excess sugar, and stick with yellow or stone-ground instead. Many organic brands also come in delicious flavors and are made with apple cider vinegar instead of distilled for even more benefits. To make: Combine 1/3 cup your choice yellow or stone-ground mustard with 1/4 cup raw apple cider vinegar, 1/2 teaspoon your choice sweetener (such as agave, liquid stevia, coconut syrup, maple syrup, or brown rice syrup), 1 teaspoon black pepper and 2 tablespoons water. Blend in a small blender and drizzle onto your salad.

  • layered salad

    Layered Salad

    Scrumptious Layered Salad The first salad I ever made (many years ago…), when I was still a teenager and first learning to cook (really cook), and, boy, was it a hit!  This recipe has been with me ever since and continues to garner rave reviews from my dinner guests.  Aside from it’s scrumptious taste, it’s absolutely artistic to look at… 8 strips bacon 1 head lettuce 1/2 bunch celery, chopped 1 green pepper, chopped 1 c. frozen peas, thawed 1 c. mayonnaise 2 tbsp. apple cider vinegar 2 tbsp. sugar 4 hard-boiled eggs, chopped 6 green onions, chopped 3 tbsp. grated Parmesean 12   cherry tomatoes 4 medium-sized mushrooms   Cook…

  • chicken liver pate recipe

    Chicken Liver Paté Spread

    Chicken Liver Paté Made this once in the apartment at Martin Ave I think when I was having a little dinner party, maybe Christmas, with Mrs P over.  Also made it one of the early Christmas’s at Park Ridge.  Recipe never got entered into this collection until July 20, 2013 when I stumbled across it in my 365 Ways to Cook Chicken recipe. So grateful to have found it.  Just a good thing I’ve been too busy for the last decade to make it again, or I would have been extremely upset that it wasn’t in here!  I thought about making it a few times, but ultimately never had the…

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    Salmon in Champagne Sauce

    SALMON WITH CHAMPAGNE SAUCE Tried in our new house sometime between Feb and May 2003 for romantic dinner – excellent recipe. Chef: Philippe Thelier Restaurant: L’Auberge de Sedona Entree Ingredients: 4 6-oz. portions of salmon 1 oz. shallots 2 oz. champagne 1 oz. cream 1 oz. chives, chopped 2 oz. butter Salt and pepper to taste Instructions: Melt half the butter in a sauté pan. Sear salmon on each side for 1 minute. Add shallots, deglaze with champagne and reduce to syrup. Remove salmon to a warm place. Add cream to sauce, check seasoning and reduce a bit. Finish with butter and chives. Makes 4. servings.   Photo Credit: homechef.essentialcuisine.com…