Food

I am not a coffee drinker but on a hot summer’s day I occasionally enjoy a tall glass of iced coffee with a little cream. And when I do indulge, I want my coffee rich and delicious, not acrid and bitter, as the brew is all too often served.

I recently tried Pronto from Barnie’s Coffee Kitchen. It is a single-serve liquid cold-brewed coffee concentrate made from 100 percent Arabica beans. A “Brewstick,” as the packets are called, makes one 10-ounce glass of coffee when poured into cold water. It’s not bad at all.

I doubt I would make it at home on a regular bias, even if I was a coffee drinker. But it is a great substitute for take-out coffee, when you are the go or for those who just won’t make their own coffee. The packets fit easily in your handbag and don’t leak. I carried several for a day. At a dollar a serving it is cheaper than so-called gourmet coffee that is often made from with automated machine. Pronto won’t replace a coffee house with great ambience and fabulous coffee. But it tastes as good and is less expensive than iced coffee from many of the so-called gourmet coffee chains.

Even if you have never liked beets, you may love this salad. Served cold, beets are sweet and crunchy. The picante mustard-laced vinaigrette serves as a foil, accenting the beets’ sweetness. The smoky pine nuts add texture. Roast the beets the night before and you can make the salad in minutes the next day. Serve it on a bed of peppery arugula for an unusual summer side-dish.

(Maybe done ahead)

Peel and slice 1 or 2 large beets.

Beets vary in size. You need 1½ cups peeled and thickly sliced beets (about ¼ inch, as after cooking they will be cut again into cubes).

Tip: Peel the beets under running water to avoid staining your hands and cutting board.

Place the beets in foil or parchment, sprinkle with oil salt, 1½ tsp. sweetener (stevia, agava etc…) and plenty of fresh cracked pepper. Add two or three whole peeled garlic cloves. Wrap loosely and roast at 325F/165C for 1 hour 20 minutes, or until the beets are tender.

Vinaigrette

Place in a jar with a tight lid:

1 clove garlic peeled and crushed

1 ½ tsp. Sweetener (stevia, agava…)

2 tsp. dry mustard

½ cup and 2 tbsp. good wine vinegar

½ cup extra virgin olive oil

Shake well

Cube all vegetables to about the same size

Cool beets and cube 1½ cups

Wash and dry an English cucumber, and cube and seed, ½ cup.

Peel and cube half of a very sweet Vidalia onion

Toss all the vegetables with small amount of vinaigrette until lightly coated.

Chill until needed.

Add 2 tbsp. pine nuts (or any nuts you like)

1 tbsp. fresh Basil chiffonade (thinly sliced)

Serve chilled on a bed of fresh arugula

Quinoa is packed with protein and has a nutty flavour

If you are looking for a fresh, healthy idea for a light lunch why not try a protein-packed salad recipe from Seasons 52. The grill and wine bar has a seasonally-inspired menu that promises no menu item contains more than 475 calories.

I recently dined there and the food was delicious. I had a grilled tuna salad with toasted almonds. The tuna was perfectly grilled and the citrus-dressing complemented the fish and fresh greens.

To enjoy the health benefits of the calorie-conscious menu you have to exercise restraint and stick to one dish, or maybe split an appetizer. The Mini-Indulgence desserts are a fabulous idea. It lets you have a bite or two of something sweet and fabulous without guilt

Seasons 52 Fresh Grill offered to share their recipe for Citrus Quinoa & Tabbouleh salad. This nutty salad is a perfect light meal you can make ahead of time. Quinoa is full of protein and perfect for vegans. This dish would be a perfect addition to any summer BBQ.

Ingredients:

1 cup bulgur wheat

2 tablespoons extra virgin olive oil

1 tablespoon ginger, minced

2 teaspoons Kosher salt

1 lime, zest and juice

1 lemon, zest and juice

1 orange, zest and juice

6 ounces water

5 drops Chipotle Tabasco

12 orange segments, cut in 4

¼ cup sun-dried cranberries, reconstituted

¼ cup English cucumber, diced small

¼ cup tomato, diced small

¼ cup pistachio nuts, toasted

½ cup mint leaves, chopped

½ cup parsley, chopped

1 cup cooked quinoa

For the Cracked Wheat:

Wash and zest lime, lemon, and orange. Squeeze juice and reserve.

Place the bulgur wheat in a flat glass baking dish. Combine olive oil, ginger, salt, and citrus zest. Mix with the wheat. Combine citrus juice, water and Tabasco. Heat in microwave for 1 minute. Pour liquids over wheat, set aside covered for 1 hour.

For the Quinoa:

Place ½ cup quinoa in 1 cup water in a sauce pan and bring to a boil; then simmer until water is absorbed. Grain will be soft, semi-translucent, and have a ring around the edge.
You can cook quinoa in a microwave; use same 2-1 ratio and microwave covered on high for 8 minutes; let stand covered for 12-15 minutes.

For the Salad:

Place wheat and quinoa in a bowl, add all other ingredients and toss lightly. Refrigerate until needed.

The garnishes you add can change depending on what you like or what type of salad you’re serving. Fold the grains in with organic lettuce to put a unique spin on salad

Seasons 52 operates 30 restaurants in 15 states across the U.S.

Marinated artichoke hearts are a great addition to an antipasto platter, or as an addition to a green salad.

I like to keep a jar of these in the fridge ready to pour over arugula for a quick side salad.

You can also cut the artichokes in half instead of quarters. Marinate and then pat them dry to make easy but elegant skewers to serve with drinks. Cut cubes of hard or semi-soft cheese Italian chees. Stack the cheese, artichokes, and black olives on attractive cocktail picks to serve with drinks.

Place in a jar or sealable container:

Canned or frozen artichoke hearts

Drain well does not rinse and cut into quarters

Add:

10-15 Kalamata olives drained (this forms part of dressing)

Add:

1 seeded and sliced sweet red pepper

Mix separately:

½ cup good red wine vinegar

2 tsp. Stevia in the Raw

1 tsp. Organic garlic paste

1 tsp. dry mustard

Mix very well.

Add ¼ cup plus 1 Tbsp. good olive oil

½ tsp. salt and fresh ground pepper

Mix well pour over the vegetables in the container

Add: 1 Tbsp. Lemon Oil (Olive oil infused with lemon flavour)

Add ½ -1 tsp. Good quality oregano.

Close the container and shake.

Refrigerate or leave in a cool place for at least an hour before serving.

You can add cubed semi-soft Italian cheese such as Provolone or Fontina to this before or after marinating or not as you desire.

This Bloody Maria by Elsie Larson looked so fresh and tasty I decided to accept her offer to share it. It is from her blog ABeautifulMess.com. I think it is perfect for spring and would be popular at a Mother’s Day brunch. Her Carrot Bloody Maria is made by infusing tequila with the new Carrot Curry Savory Tea from Numi Organic Tea.

I love the idea of Numi’s new Savory Teas, which are revolutionary veggie-spice tea blends. Numi describes them as “kissed by sweet carrots and bright cilantro, the earthy, vegetal and piquant notes are marvelously woven together into this full-bodied Carrot Curry blend.” This tea sounds so good I know I will try this drink without the Tequila, too!

Carrot Bloody Maria by Elsie Larson

Serves one

Fresh carrot juice

Bloody Mary mix

2 ounces Numi Carrot Curry Savory Tea-infused tequila**

Worcestershire sauce

Tabasco sauce

Lime

Fresh veggies for garnish

Black pepper

In a tall glass with ice, add tequila then fill the rest of the glass with half bloody Mary mix and half carrot juice. Add a few splashes of Worcestershire sauce, Tabasco sauce and the juice of half a lime. Mix with a spoon, sprinkle a little black pepper on the top, and garnish with celery and fresh veggies.

**To infuse liquor with tea, just fill a glass container with liquor in the amount that you need for your recipe. One tea bag is enough for up to 8 ounces of liquor. Seal your container with an airtight lid and store it in a dark area. Allow it to infuse for 48-72 hours before removing the tea bag.

www.Abeautifulmess.com

Tortilla Soup is spicy and low in calories.

Tex-Mex food is one of my guilty pleasures. I love it, but seldom indulge because of the high calorie-count. Even when the ingredients are healthful the calories can add up from the delicious avocados and cheese. Add some fresh, crunchy tortilla chips, and all too soon it is a disaster for the hips.

This soup has flavour and crunch, but it is lightened up! It combines very little oil with a handful of spicy crunchy tortilla strips, topped with only a light grating of cheese. The soup gets its flavour from herbs and garlic.

You can add chicken or beans and corn, depending on what you have and whether you want a veggie dish! Make this Mexican delight in minutes.

In large a heavy pot sauté:

2 tsp. olive oil

1 chopped medium onion

1 chopped bell pepper

1or 2 de-seeded jalapeños, chopped

1 clove garlic, chopped

Sauté until soft not brown

Add 2-3 tsp. of ground cumin (I add more I like the smoky taste), cook 1 minute and stir!

Puree 1 large can of good tomatoes with 3 cloves of peeled garlic. Do not use puréed tomatoes!

Add:

1½ cup organic chicken stock

1½ tsp. kosher or sea salt

2 tsp. of your favourite sweetener

2 cups shredded and chopped chicken from leftovers or from a BBQ or rotisserie chicken

1 cup of corn, fresh or frozen.

2 tsp. oregano

Bring to boil, and then reduce heat. Simmer for 20 minutes on medium-to-low heat.

Cut 1 small or half of a large tortilla per person in thin strips

Spray the strips with vegetable spray such as Pam, or toss with a little olive oil and a small amount of kosher salt and cumin.

Toast the strips in a pan in a hot oven for about 10 minutes. Watch carefully and shake occasionally.

Top the soup with crisp tortilla strips, a light grating of cheese – cheddar or Monterey Jack. You can add some fresh green herbs, such as cilantro or chives, and a squirt of lime if you like!

For a tasty vegetarian dish, add water or tomato juice instead of chicken stock. Then add 1½ cup of well-rinsed organic canned kidney or black beans instead chicken. It’s fabulous.

For a party, make a pot of both. Add some guacamole and sour cream for those not watching their calories!

I love New Orleans! It is one of my favourite cities in North America. I grew up on the east coast and love seafood, but they do it so well in the Crescent City. I understand why a good friend of mine, a native of NOLA, was missing one of his local favourites. I couldn’t get him there that weekend, but I did come up with this simple recipe that comes close to the flavour. Put on some Dr. John and try it. This recipe is perfect for warm spring weather. Serve it with a salad and some rice.

Memories of New Orleans Shrimp:

Preheat oven 400 F/ 220 C

2 lb. jumbo shrimp cleaned and peeled tails on

Sauce:

1 stick of melted butter

2 tbsp. Worcestershire sauce

3 clove of peeled and crushed garlic

1½ tsp. dried rosemary

½ tsp. garlic or kosher salt

2-3 lemon slices

2 tsp. fresh ground pepper

½ cup dry white wine

Mix and pour over shrimp in shallow glass baking pan

Bake 15-20 minute until shrimp are pink and slightly charred.

Check after 10 minutes do not overcook.

Serve over white rice or good crusty bread to soak up the sauce

Make this salad wtih leftover chicken or BBQ chicken from the store.

Women always ask me for easy Thai recipes. So once again, here’s one of favourites. You can make it in minutes, so give it a try and enjoy tasty fresh Thai at home. After you stock up on a few Thai pantry basics such as fish sauce, tamarind sauce, and dried shrimp, Thai cooking is easy and fun.

This salad, also called Som Tom or Som Tum, is a Thai classic and perfect with green beans. If you cannot easily find a green papaya or do not like it, double the green beans – it will taste fine.

If you add a half-cup of cooked chicken, (I use BBQ chicken from the store) or grilled shrimp or scallops to this salad, it will serve two or even three people as a tasty warm-weather meal.

Top and tail 1 cup of green beans, and steam them until they are cooked but still crisp (about three minutes). Then rinse them in cold water to keep the green colour. You can also microwave them for three minutes, covered with a damp paper towel.

1 cup of fresh green beans top and tailed and blanched or 1 cup of best quality Frozen French Green beans or Haricot vert – not fresh cut green beans thawed. I use Trader Joe’s Haricot vert here in the U.S. In Canada, I bought a good brand from my favourite Italian grocer. In this recipe they work perfectly if you thaw and rinse them in cold water.

½ cup of grape tomatoes washed and halved

½ cup thinly sliced sweet onion or green onion

1 thinly sliced carrot, peeled

1 handful of Thai or regular basil

1 handful of peanuts to top the salad

½ cup dried shrimp (soak in water)

For a lunch or dinner salad, add ½ cup of cooked shredded chicken or ½ cup grilled shrimp or scallops per person.

1 green papaya, julienned on a mandolin, or buy it already julienned or cut into long thin strips with a sharp knife. There is a big stone in the middle of a papaya. And the fruit’s tough peel is hard to remove, so use a peeler.

Dressing

Make this at least one hour in advance to blend the flavours:

2 tsp. fish sauce (I like 3 Crab brand)

Juice from 2 to 3 limes – it depends on how juicy they are.

1 pkg. Stevia in the Raw, Splenda or 1 tbsp. white, brown, or palm sugar (palm is Thai)

1-2 thinly sliced bird chilies, no seeds or 1 tsp. chili flakes

1 tsp. spicy or regular sesame oil

To serve, mix all the vegetables together with the dried shrimp, the chicken or seafood, and toss with the dressing. Garnish with peanuts.