Strawberry Chia Jam sweetened with maple syrup and home-made Almond Butter

Love jam but hate the sugar?

This is Gordy's favourite breakfast. Did he notice that I switched his expensive fancy french strawberry jam with my chia strawberry jam?  Nope.  He ate the whole thing and then made another.  

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Strawberry Chia Jam

Ingredients:

• 2 cups strawberries, chopped in half
• ¼ cup maple syrup, more or less to taste
• 2 Tbsp Chia Seeds
• Splash of water

Directions:

1. Clean strawberries and cut in half.
2. In a saucepan over medium-high heat add the berries and maple syrup,(depending on the sweetness of your berries you may need more or less maple syrup). 
3. Bring berries to a slow boil and simmer for about 10 to 15 minutes or until the fruit begins to thicken. (I sometimes use my potato masher to squish the berries).
4. This is a good time to taste the jam and adjust for sweetness.
5. Add the chia seeds and stir and continue cooking for another 2 minutes.  Remove from heat and let the jam sit in the pan for about 10 to 15 minutes.
6. Pour into a jar, cool and store in the fridge. 

Cooks Notes:

• As the jam cools it will thicken more, so don't worry if it does not seem to be the right consistency.
• Try making this recipe with blueberries or any other fruit you like.
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Almond Butter

I tired making in my Blendtec but it did not work, so I tried my 34 year old Cuisinart and guess what  - it worked perfectly.

Ingredients:

• 3 cups almonds
• pinch of salt, (optional)

Directions:

1. Put almonds into food processor, (use the 'S' blade).
2. Pulse the nuts, you will have to stop the processor to scrape the nut butter down the sides as needed.
3. This will take about 10 to 12 minutes, for the almonds to release their oils.
4. Add the salt.
5. Process again until the almonds become smooth and you have almond butter.

Cooks Notes:

• If your processor gets to warm just stop for a few minutes and then start processing again. 

Lime Grilled Salmon with Mango Salsa

Are you bored with oranges and apples?  Then head to Chinatown where the mango are in season, piled high and priced to move.  I can't resist buying a case and eating them all, but I did save a few for this recipe.

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INGREDIENTS
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice, or more to taste
2 teaspoons minced seeded serrano chili, or more or less depending on how spicy you like your salsa
1 teaspoon grated lime peel
1 tablespoons olive oil, (optional)
Salt and pepper to taste

DIRECTIONS FOR THE SALSA 
1.  Combine all the ingredients and season with salt and pepper.
2.  I like to make the salsa ahead of time to let the flavours develop and adjust seasoning before serving.

INGREDIENTS FOR THE SALMON
4 6-ounce salmon fillets
1 tablespoon Dijon mustard
4 thin slices of lime
1 teaspoon grated lime peel
Fresh lime juice
Salt and pepper

DIRECTIONS FOR THE SALMON:
1.  Prepare barbecue (medium-high heat).
2.  Brush salmon lightly with Dijon mustard.
3.  Season with salt, pepper, lime zest and a squeeze of lime juice.
4.  Place a slice on lime on each piece of fish
5.  Grill until just opaque in the center, about 5 minutes per side.

Serve with salsa and garnish with cilantro.

Spicy Carrot Fritters with Lime Dipping Sauce

Have you been outside yet today? So far today I experience wet snow, sharp winds and now sunshine. And yes, I am fully aware that it is just crazy that anything over freezing feels tropical. My calendar says that spring has arrived, though there is still snow in my front yard, what is that about?  Enough I say, its time to get outside. Goodbye to comfort food. Hello to Spring. And since its to cold to pop open the sunroof I think I will head directly to the kitchen and make something pretty to brighten up my day.

So I have this big bag of carrots in my fridge  - I have made carrot soup, carrot muffins, carrot salad and I still have more carrots. I guess you could say I love anything carrot!

These carrot fritters are easy to make…. I used chickpea flour, which is high in protein and gluten free, and no worries if you don't have chickpea flour in your pantry, any flour will work, but you know I am always trying to hide some healthiness in my recipes hoping that certain people will not notice. And since I like to measure the success of my recipes on my family, these carrot fritters were deemed delicious. I added a spoonful of Thai Kitchen Massaman Curry Paste to the mix -  it only took a teaspoon or two to turn these carrot fritters into exotic carrot fritters, the curry added the perfect balance to the sweet carrots. So if you want to spice up your day, or brighten up your day or you just love Spring or love carrots, (like me) -  then this recipe is for you. Hello spring.

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Spicy Carrot Fritters with Lime Dipping Sauce

This recipe makes 8 to 10 fritters

Ingredients:

For the Fritters:

• 2 cups shredded carrots, packed
• 1/2 cup cilantro or parsley, finely chopped
• 1/2 cup chickpea flour
• 1/2 cup diced red onion
• 1 tsp Thai Kitchen Massaman Curry Paste
• 1 clove garlic, finely minced
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
•  coconut oil, for sautéing

Directions:

1. In a large mixing bowl combine the carrots, cilantro, chickpea flour, onion, curry paste, garlic and salt.
2. Add in the beaten eggs and stir until well combined.
3. Add the coconut oil in a large skillet over medium-high heat.
4. Spoon the fritter mixture into the hot pan.
5. Cook for about 3 to 4 minutes per side or until golden brown.
6. Serve with Chili-Lime Dip.

Ingredients for the Lime Dipping Sauce:

• 1 cup mayo 
• 1 to 2 tbsp Thai Kitchen Massaman Curry Paste (or more to taste)
• lime zest from 1/2 a lime
• 1 to 2 tbsp fresh lime juice

Directions:

1. Place all ingredients in a bowl and stir to combine.
2. Taste and adjust seasonings.
3. Serve chilled.

Cooks Notes:

• You can make ahead and reheat on a cookie sheet.
• These freezer really well.
• Add more curry paste if you like them super spicy.

This little jar of Thai Kitchen Massaman Curry Paste adds a big punch of flavour and it was picked by CNN as one of the best foods in the world! I will be making this next…Curry Fried Rice. You can find Thai Kitchen at Metro.

Chia Seed Corn Bread and my hula hoop

It is freezing outside. I am wearing my fuzzy slippers and Gordy's sweater. Time to take some vitamin D and turn on the TV.  Well that does sound nice and cozy but its time to change into workout clothes and get to my hooping class.  Perfect fun to chase away the winter blues because no matter what kind of mood you are in once that hoop is around your waist and the music is turned up I can't help but smile.

This chia seed corn bread goes perfect with chili or soup which I will be eating this when I get home from hooping.  In case you want to join me at hooping check out Sugar Hoops and get happy.

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Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, or gluten-free flour
• 5 tablespoons coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or any light tasting oil
• 1 cup fresh or frozen corn, (no need to defrost if using frozen)
• 1 small jalapeño or red chill pepper, diced very small, seeds removed, (use as much or as little as you like depending of the heat of the pepper)

Directions:

1. Preheat oven to 425 degrees.
2. Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.  It will be a gel like consistency.
3. In a small measuring cup mix the almond milk with the lemon or vinegar and set aside.
4. Combine all dry ingredients in medium size bowl. Add almond milk, oil, chia seed mixture and combine well.
5. Add the corn and peppers.
6. Pour batter into an 8x8 greased baking pan.
7. Bake for 25 minutes or until done.
8. Let cool slightly before cutting into squares.

My two hoops. 

Cooks Notes:

• This chia bread is just slightly sweet.
•  You can also make these in muffin tins. Test for doneness at 15 to 18 minutes.
• If you do not want to use a hot pepper you could use a bit of chopped green or red pepper for colour.
• I have not tried it yet but a handful of chopped cilantro would be a nice addition.
• Try my chili recipe: http://www.lovethycarrot.com/home/2014/5/13/black-bean-chili-with-butternut-squash. 

Slow Roasted Plum Tomatoes

Cut the tomatoes, place in a glass rimmed baking sheet, drizzle with olive oil, add fresh herbs, and roast for hours .

The tomatoes literally melt in your mouth.

Tomatoes on warm bread with fresh basil and a drizzle of olive oil.

 What I should be doing: I really should be raking the leaves, (I think I will leave that for Gordy).

What I am doing:   Wondering what to do with a big bowl of plum tomatoes.

New love: Oven roasted tomatoes, you can add them to just about anything.

FYI:  I wish you were here because the house smells of garlic and rosemary.

BTW: The leaves still need to be raked, Gordy where are you?

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Slow Roasted Plum Tomatoes

Ingredients:

2 - 3 tablespoons olive oil
2 cloves garlic, peeled and cut in half
handful of fresh thyme
a few spring of fresh rosemary
kosher salt and freshly cracked pepper
1 pound tomatoes, any variety

Directions:

1. Preheat the oven to 325ºF
2. Pour olive oil into a baking dish.
3. Cut tomatoes in half and place in the baking dish.
4. Toss tomatoes with the olive oil, garlic, fresh herbs and salt and pepper.
5. Arrange the tomatoes in a single layer, cut side up
6. Bake for about two hours, or until the tomatoes are soft and juicy but slightly wilted.

Cooks Notes:  I usually make a bit batch of these and freeze. During the winter I add them to stews, pasta and soups.

Road Stand Summer Potato Salad

The Fry Hut.  Photo by GH.

Fresh cut fries, we ate them all. Photo by GH.

Hand glazed donuts.  Photo by GH.

When Gordy and I go on a driving trip and our destination is two hours away, it will take us four. We stop for gas way off the highway and that means we must follow signs directing us to chip trucks, country bakeries and then there is always the photo opportunities to stop for.

This summer we spent a weekend at my cousin Gwynnes' beautiful cottage near Grand Bend on Lake Huron.  This is farm country.  On the ride home we stopped at the many roadside stands. This salad is made with everything from the farms in the area, green beans, corn, red potatoes, radishes, fresh peas in the pod, green onions all tossed together in a grainy mustard vinaigrette. We ate the donuts for dessert.

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This should make enough to serve 4 as a side dish

Ingredients for the salad:

• 1 cup of beans
•  8 to 10 red potatoes cut in half, (about 2 lbs.)
•  6 radishes sliced very thin
• 3 cobs or corn, slice corn off the cob
• 1/2 cup fresh peas, taken out of the pods
• salt and pepper to taste

Directions for the salad:

1. Cut potatoes in half and place in a large pot, cover with salted water and bring to a boil.  When potatoes are fork soft, drain well.
2. In a large pot of boiling salted water, cook beans until tender-crisp, about 5 minutes; drain well under cold water to stop the cooking. (You can use the same pot that you cooked the potatoes in).
3. In a large bowl add the potatoes, beans, corn, radishes and peas.  
4. Toss with the mustard vinaigrette.
5. Serve warm or at room temperature.

Ingredients for the Sharp Mustard Vinaigrette:

• 1/2 cup olive oil
• 2 tablespoons whole grain mustard 
• 3 tablespoons white wine vinegar
• 1/4 cup fresh tarragon on other fresh herbs, roughly chopped
• Salt and freshly ground black pepper to taste

Directions:

1. Whisk all ingredients together, taste and adjust seasonings.
2.  Toss with the salad and serve, (you may not need all of the dressing).

Summer Slaw with Grilled Corn and Honey Lime Dressing

Yale at the Canadian National Exhibition.

The end of summer brings the sweetest of corn.  That's Yale eating some grilled corn at the CNE. Her big smile inspired me to make this crunchy summer slaw  because I know how much she likes corn.

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Ingredients:

For the salad:

• 3 ears fresh corn, shucked and silks removed
• 2 carrots, julienned
• 1/2 a medium red bell pepper, sliced thin
• 1/2 a medium yellow bell pepper, sliced thin
• 1 jalapeño pepper, seeds and ribs removed and diced
• 1/4 cup fresh cilantro, chopped
• 2 cups red cabbage, shredded
• 2 cups napa cabbage, shredded

For the salad dressing:

• juice of three limes
• 1 teaspoon lime zest
• 1/4 cup oil (whatever oil you like, I used Grapeseed)
• 1/4 cup apple cider vinegar
• 2 - 3 tablespoons honey (start with 2 tablespoons and taste)
• salt and pepper to taste

Directions:

1. Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears.
2. Cut the kernels off the cobs once cooled.
3. In a mixing bowl, combine corn, carrots, jalapeño, bell peppers,  cabbages, cilantro and set aside.
4. Combine oil, vinegar, lime juice, zest and honey and whisk until smooth.
5. Add salt and pepper to taste and toss the slaw with the dressing. 

Cooks Notes:

You could also add some chopped cashews, pumpkin seeds and dried fruit to add more crunch.

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Nutritional information for this recipe can be found at Meal Garden.

Summer Strawberry Muffins with hemp seeds & strawberry jam. Guest post by Gordy.

My mother in law Flo brought me some local strawberries from a farm near the cottage. I feel a bit guilty about doing anything with these local strawberries but eat them raw. They are  perfect as is but as you may know (or not) I love my muffins so strawberry muffins I will bake.  We ate handfuls, blended some for a smoothie and the rest went into these muffins and some home-made jam by Gordy. 

 Gordy made the jam, (did I mention that Gordy has never made jam before and he is thinking... " could I make it on the bbq)."

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Guest post from Gordy...

Strawberry Jam brings back memories of summers beside Lake Simcoe with my mother singing over the sweet aromas of fresh strawberries boiling in her old pot on the stove.

That homemade jam was the perfect complement to all that  Kraft Peanut butter (crunchy) smeared over the challah that the baker truck used to deliver up from the city.  (We call came running to the cries of “Baker, Baker!”). 

But good things don’t last forever and one day I realized that there was no jam to be had.   

Just  moments later the doorbell rang and there was my mother with a large container of fresh berries picked that very day.  Marla convinced me to try and make jam myself, so with a lot of encouragement I cleaned and sliced and diced and boiled and stirred with a little help from Marla of course.  Stirring those sweet berries swimming in sugar and lemon gave aromatherapy new meaning. 

To this day I can’t believe I was able to pull off making my own strawberry jam.  Goes perfect with Organic Raw Almond butter and  baguette from  Blackbird Backing Co. in Kensington.

Muffin Recipe:

This recipe makes 8 Muffins

Ingredients:

• 1 cup spelt flour of choice
• 1/3 cup hulled hemp seeds
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 ripe banana, mashed,
• 1/4 cup maple syrup 
• 1/4 cup organic unrefined cold-pressed extra virgin coconut oil
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar, or lemon juice
• zest from ½ a lemon
• 1 cup strawberries, chopped

Directions:

• Preheat oven to 350°.
• In a medium bowl mix together the dry ingredients.
• In a large bowl mix together the wet ingredients.
• Add the dry ingredients to wet, folding strawberries in last and mix until just combined 
• Spoon batter into a lined muffin pan filling cups 3/4 of the way.
• Bake for 20 to 25 minutes, or until toothpick comes out clean.
• Allow to cool.

Very Simple Strawberry Jam Recipe:

Ingredients:

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 fresh lemon juice

Directions:

1. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
2. Stir over low heat until the sugar is dissolved. Increase the heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
3. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch space and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Pasta with root vegetables tossed in a warm lemon vinaigrette

Root vegetables aren’t something you normally see paired with pasta especially now that summer is almost here, but I saw these little heirlooms at the farmers market, and home they went. 

My root vegetables.

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I used gluten free pasta for this recipe.  I have had good results with quinoa and brown rice, and now I am trying a new 4 grain pasta from Catelli made with white rice, brown rice, corn and quinoa. The texture was right on and my taster Gordy was happy to be eating a big bowl of pasta.

Recipe:

Ingredients:

• 1 lb of your favourite pasta, (I used gluten free Catelli)

• 2-3 cups of root vegetables, any combination you like

• 1 cup olive oil

• 1/2 teaspoon whole fresh thyme leaves

• 1 tablespoon minced fresh garlic

• ¼ cup flat leave parsley, (chopped)

• 1 cup argula

• 2 lemons, zested

• 1/4 cup freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 2 tablespoons white wine vinegar

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• pine nuts or walnuts

• 1/4grated parmesan, (optional)

Directions:

For the roasted vegetables:

1. Preheat oven to 450 degrees.

2. Toss vegetables with olive oil and season well with salt and pepper.

3. Put vegetables onto a baking sheet and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook.

For the pine nuts or nuts:

1. Toast pine nuts (or any nut you like), in a large frying pan set over medium heat.

2. Stir them continually, and remove them as soon as they start to brown.

The pasta:

1. Cook pasta (according to directions), until tender but slightly al dente. 

2. Drain and return to pot.

The sauce:

1. Heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest, cook over low heat for 1 minute.

2.  Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper, stir well.

 To assemble:

1. Pour the hot vinaigrette over the pasta and then add the roasted vegetables and arugula.

2. Taste and adjust seasonings, sprinkle with grated parmesan (optional) and nuts and some fresh flat leave parsley.

3. Can be served warm or at room temperature.

Fresh herbs from my garden.

VEGAN CORN PUDDING WITH FRESH THYME AND ROSEMARY

When I told Gordy I was making a pudding for dinner he thought he was getting chocolate pudding.  Wait until he finds out that this recipe has no milk, no butter, no flour… and no chocolate.

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Vegan Corn Pudding

Serves 6 as a side dish

Ingredients:

• 6 cups fresh corn

• 1/2 cup unsweetened almond milk (you could use soy milk)

• 2 tablespoon of arrowroot flour

• 1 teaspoon salt

• 2 teaspoons fresh thyme

• 2 teaspoons fresh rosemary

• 1/4 teaspoon black pepper

• 1/8 teaspoon of cayanne pepper

• 2 tablespoon melted Earth Balance Buttery Spread

• 4 teaspoons of baking powder

• 2 tablespoon of corn meal

Directions:

1. Cut corn niblets off the cob.

2. Whisk arrowroot in 1/2 cup of almond milk.

3. Put 2 cups of corn and almond milk in the food processor. Puree.

4. Add salt, pepper, cayenne, melted “butter,” baking powder, and cornmeal to the food processor, and process well.

5. Add remaining corn, thyme and rosemary to the food processor and and pulse for 5 or 6 times, just until mixed, you should still have some of the texture of the corn.

6. Grease a 9 or 10 inch round baking dish with canola oil or coconut oil. Scrape corn mixture into dish. Bake uncovered at 350º for 30 to 40 minutes or until slightly brown around the edges.

ASPARAGUS, STRAWBERRY AND QUINOA SALAD FOR THE MONTH OF MAY

Last Saturday, my friend Deborah invited me to come with her to a Nia class.  It was a special class with live music.  I danced free style and felt free.  After class we had lunch at my house and I put together this salad with fresh Ontario asparagus, strawberries, quinoa and some seeds on top for crunch. Kind of like dancing, but in a bowl!

Ingredients:

• 1 cup uncooked quinoa
• 1/2 tbsp extra virgin olive oil
• 1 leek, sliced
• 2 garlic cloves, minced
• 1 bunch asparagus, chopped into 1-inch pieces (cut off the tough ends)
• 1 cup strawberries sliced in half or quarters depending on size
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, or fresh mint, or a combination, chopped
• 1/2 cup pumpkin seeds for garnish (optional)

For the dressing:

• 2-3 tbsp extra virgin olive oil, you may need more
• 3 tbsp fresh lemon juice
• 1/2 tbsp pure maple syrup or honey
• 1/4 tsp sea salt & lots of pepper, to taste

Directions:

1. Rinse quinoa in a strainer and place into a medium pot. Add 1.5 cups of water and bring to a boil. Reduce heat to low and cover with lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Remove from heat, and let sit covered for 5 minutes.

2. In a large skillet sauté the leeks and garlic in the oil for about 5 minutes over medium heat. Season with lots of salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and heat for a few minutes and then remove from heat.  Let cool slightly before adding the dressing.

3. Whisk together the dressing ingredients and adjust to taste. Pour dressing into the cooked quinoa and veggies. Add the sliced strawberries, parsley and mint. Season to taste with salt and pepper.  Just before serving sprinkle with pumpkin seeds or any seed or nut you like.

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
3. Mix in honey, lemon juice, orange peel, and spices.
4. Chop pistachios; mix into haroset.
5. Can be made 1 day ahead. Cover and chil

MY MOTHERS’S LATKES

 These are my mother’s latkes and they are the best.  Latkes are a lot of work and I could make them, but something special happens when you are an adult and your mother still cooks the traditional Jewish food you love.  These latkes are make with arthritic hands, an old food processor, and lots of love!

All during Hanukkah friends love to share their latkes techniques, do you use matzoh meal or flour, peanut or corn oil, yukon gold or baking potatoes, hand grated or food processor. Then there are the friends who share their recipes of latkes made with sweet potatoes, zucchini, carrots…Me, I am a latke purist. A  latke should be made with simple ingredients, yukon gold potatos, onion, egg, salt, matzoh meal, and be fried in  lots of oil, served with homemade applesauce and sour cream.

Latkes from my  Mother’s Kitchen

Ingredients:
4 medium potatoes, cut in wedges
1 large onion, cut in wedges
3 tablespoons matzoh meal
1 teaspoon salt
2 eggs
vegetable oil for frying (lots)
applesauce, sour cream

Directions:

1. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
2. Place shredding disc of food processor into mixing container. Closely pack potato and onion wedges into feed tube.
   Process while using food pusher to press potatoes and onion onto shredding disc. Transfer to mixing bowel.
3. Place steel cutting blade into container.
4.  Add  matzoh meal and salt,and eggs. When necessary scrape down sides of mixing container with rubber spatula .
5. Add shredded potatoes and onion and process for a few seconds until mixed.
6.  In one or two 12-inch skillets, heat oil to a depth of approximately 1/4 inch.
7. Drop potato mixture by large spoonfuls into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides.
8. Drain on paper towels, changing the towels frequently as they absorb the oil.
9. To keep the finished pancakes warm and crisp while you fry the rest (or to reheat them if they were fried in advance), place them on a rack set over a cookie sheet in a preheated 300 degree oven.
10.  Between batches add more oil to the skillet if needed, and make sure that it is hot enough before dropping in more potato mixture.

Serve hot with applesauce and sour cream.

THIS IS MY GREAT-GRANDMOTHER’S GEFILTE FISH

My grandmother Jenny Mandel nee Schwartz, came from Minsk, Russia when she was just a baby. Her mother Mary who I am named after made gefilte fish for her family on Rosh Hashanah and Yom Kippur. When Jenny was old enough to learn her mother taught her and her sisters, Sarah and Edith.

It all starts with fresh fish. According to my mother, Jenny would  pick out her fish, ten pounds of white fish and always one Pike, once home the fish were kept alive in the only bathtub in the house.  The next day newspaper would be spread around the floor and kitchen table, the fishmonger would stop by…it was time to kill the fish.  As a child my mother never took a bath and she never ate the fish! 

When Jenny was in her 80’s it was time to teach my mother Irene. From then on twice a year my mother would make the gefilte fish with her late best friend Theda Warner.  I know that they had a long fun day of cooking, chopping, cleaning and lots of good gossip!  And fortunately we don’t have to worry about the bathtub, we can buy our fish already cleaned from Nortown!

Well, my mother turned 80 this year so I guess it is time I learn to make the fish!

I hope to carry on the tradition with my grandmother’s handwritten recipe.

 My mother Irene.

THE BEST LENTIL SALAD, EVER

I love this lentil salad recipe,  I have been making this salad all summer long and am often asked for the recipe.  My sister-in-law Marilyn is my biggest fan and I am sure that I have seen her eating it at the cottage for breakfast!

You can really make this recipe your own by adding  your favourite veggies, nuts and some crumbly cheese.  I like to toss in some raw pumpkin seeds, raw sunflower seeds and baby arugula, and if it is lunch time I just may crumble in a bit of goat cheese too. 

The Best Lentil Salad

I found this recipe on the food blog My New Roots and it is for sure a recipe you will come back to time and time again.

Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula
Nuts and seeds
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

MEXICAN GRILLED CORN

I have had many memorable times with my friend Jayne. We go way back to summer camp in Temagami, we ran a hand-painted t-shirt business from our basements, I have followed her in snowshoes, in sail boats and on an almost road trip to find Sondheim…Merrily We Roll Along is the beat that Jayne rolls with.

During the summer I am lucky to spend a weekend at her cottage where we do a lot of good eating and this Mexican corn was on the menu.  When you eat this corn you really just need a bottle of chardonnay, and lots of napkins, but  no matter how and when you eat it, the end result is always the same: a sweet, crunchy, spicy,  juicy messy taste of summer.  So here’s to good friends!

This grilled corn is perfect to make in late July or August when the corn is fresh.

I love the charred kernels.

Mexican Grilled Corn
Serves 4

Ingredients:

• 4 ears sweet corn
• 1/4 cup mayonnaise
• 1/2 teaspoon lime juice
• 1/8 teaspoon cayenne pepper of chile powder
• salt, to taste
• 2/3 cup crumbled cotija anejo cheese (substitute parmesan or feta)
• lime wedges
• extra cayenne pepper of chili powder, for sprinkling
• fresh finely chopped cilantro for optional garnish

Directions:

1. Soak corn (in husks) in cold water for 25-30 minutes.
2. Prepare a medium-hot grill.
3. Peel back the corn husks leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine.
4. Place the ears on the grill. Cook 15 – 20 minutes, turning several times to ensure even roasting.
5. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.
6. Place crumbled cheese on a plate large enough to fit an ear of corn.
7. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt.
8. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese.

Serve with lime wedges, additional cayenne pepper or chili powder, and fresh finely chopped cilantro.

** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.

VEGGIE BOWL WITH GINGER-TAHINI DRESSING

Yale is back in Toronto and living at home. I now have another veggie-lover in the house, Gordy you are outnumbered! Yale loves her veggies as much as I do so last night we made this bowl of veggie goodness with a raw tahini dressing.

Tahini dressing is popular at many vegetarian and raw restaurants.  I wanted to try and recreate it at home so I have been playing around in my kitchen and I think that this recipe works well over raw or lightly steamed veggies.  I  love tossing this with rice or quinoa and veggies for lunch or drizzling it over tofu for dinner.

This is what Yale and I made  and guess what …Gordy happily ate it too! (Thought I must add that he did eat a a steak sandwich for lunch)!

This beautiful veggie bowl is simple, colorful, and healthy!

Ginger-Tahini Dressing

• 2 T raw tahini (you can buy raw tahini at the health food store).
• 1  1/2 t fresh ginger
• 1/2 cup oil
• 1/3 cup water
• 1-2 cloves garlic
• 1 T lemon juice (about 1/2 small lemon)
• 1 to 2 t Nama Shoyu or tamari
• 1 to 2 t agave
• dash of cumin

Combine all the ingredients in a small food processor or blender and blend until smooth. Taste and then play around with it until you get your desired thickness and taste.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

For these bowls I used cooked quinoa (follow package directions), then topped it with steamed broccoli, roasted sweet potato, raw shredded beets, carrots, sprouts and a handful of beans. Make this recipe your own and use whatever vegetables you like.

ASPARAGUS WITH MAPLE SYRUP

I bought purple asparagus today and guess what when roasted they turn green!

When cooking fresh asparagus, I’ve found that simple recipes are best. A quick roast in a hot oven and a drizzle of dressing is all that’s needed.  Purple asparagus is more tender and sweeter than the green variety and it is not often found in a supermarket, you may need to make a trip to your local farmers market .

I like to think that purple asparagus is special because,well, it is purple!

I found some today at Fiesta Farms.

This recipe is so simple.

Ingredients:

For the asparagus:
2 pounds asparagus (trimmed and cleaned)
1 tablespoon olive oil
For the drizzle:
1 – 2 tablespoons maple syrup ( to taste)
1 teaspoon dijon mustard
Coarse salt and pepper to taste
1/4 cup almond , roughly chopped by hand(you can lightly toast them if you like).

Directions:
1. Toss the asparagus in the oil.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 15-20 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is).
4. Mix the  maple syrup, mustard, salt and pepper in a small bowl.
5. Toss or drizzle the asparagus with the maple dijon dressing and serve garnished with the almond slices.

ZUCCHINI LEEK FRITTERS (MADE WITH QUINOA FLOUR)

Here is a recipe for zucchini leek fritters, which look a lot like potato latkes, except without the potato and white flour.

According to Gordy  -  these fritters are amazing, OK it was 3:30 and he  had not had lunch, he was eating them as I was frying them, and I was beginning to wonder if there would be any left over for our friends tonight. I will be serving them as an appetizer with a dollop of greek yogourt mixed with lemon juice, zest, salt and garlic.

This recipe makes about 20 2 1/2 inch fritters, perfect appetizer size.

Ingredients:

• 3 to 4 zucchini
• 1 teaspoon coarse or Kosher salt, plus extra to taste
• 2 leeks, split lengthwise and sliced thin, white part only
• 2 tablespoons chopped flat leaf parsley
• 2 large egg, lightly beaten
• Freshly ground black pepper
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• Olive or another oil of your choice, for frying – I like to use grapeseed oil

Topping or dip for fritters

• 1 cup sour cream or plain, full-fat yogurt (I like Greek yogourt)
• 1 to 2 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Pinches of salt
• 1 small minced or crushed clove of garlic (optional)

Preheat oven to 400 degrees.

Have a baking sheet lined with parchment paper ready.

Directions:

1. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
2. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
3. With your hands squeeze out as much water as you can from the zucchini. or you can wrap  in a clean dishtowel and wringing away take out as much of the liquid as you can. This prevents the fritters from sogginess.
4. Return zucchini shreds to bowl and add ¼ teaspoon of salt.
5. Stir in leeks, eggs, parsley and some freshly ground pepper.
6. Add the quinoa flour and baking powder and mix well.
7. In a large heavy skillet heat 2 tablespoons of oil over medium-high heat.
8. Drop small bunches of the zucchini mixture onto the skillet ( I am making appetizer size but feel free to make them any size you like) only a few at a time so they don’t become crowded and  flatter with the back of your spatula.
9. Cook the fritters over medium high heat until the edges underneath are golden, about 3 to 4 minutes.Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
10. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed.
11. Repeat process, keeping the pan well-oiled, with remaining batter.
12. The fritters  should have at least 10 minutes in the oven to finish setting and this will make them extra crispy.
13. Just before serving sprinkle lightly with kosher salt.
14. For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. (you can make this ahead of time to let the flavours develop).

Do ahead: These fritters keep well, either chilled in the fridge  or frozen in a ziploc for months. When you’re ready to use them, spread them out on a cookie sheet lined with parchment paper in a 400 degree oven until they’re hot and crisp again.

Note : You can substitute white flour if you do not have quinoa flour.

SALMON WITH CHILI AND MANGO SALSA

I was walking in Chinatown and the mangos are piled high! Spring is mango season and I can’t resist buying a case and eating them all, but I did save a few for this recipe.

Gordy the bbq’er knows he should eat more fish but when there is a choice to be made he opts for USDA prime, but tonight the mangos won him over.  

 Ingredients for the salsa:

• 1 10-ounce mango, peeled, pitted, diced

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped red onion

• 1 tablespoon fresh lime juice

• 2 teaspoons minced seeded serrano chili

• 1 teaspoon grated lime peel

• 1/2 garlic clove, finely chopped

• 2 tablespoons olive oil

• Salt and pepper

I like to  make the salsa ahead of time to let the flavours develop.

Ingredients for the salmon:

• 2 6-ounce salmon fillets

• 1 tablespoon olive oil

• 1 teaspoon grated lime peel

• Fresh lime juice

• Salt and pepper

Directions:

1. Prepare barbecue (medium-high heat).

2. Combine the mango, cilantro, red onion, lime juice, zest, chili, garlic and 2 TBS of olive oil.

3. Season salsa with salt and pepper.

4. Brush salmon lightly with 1 TBSP of olive oil.

5. Season with salt, pepper, lime zest and lime juice.

6. Grill until just opaque in the center, about 5 minutes per side.

7. Serve with salsa.