Shrimp and Avocado Stuffed Tomato

2 large tomatoes

10 medium cooked shrimp

1/2 fresh green chili, with seeds removed, chopped finely

2 teaspoons finely chopped onions

1/2 avocado finely chopped

1 teaspoon capers

1 teaspoon crushed fresh garlic

Juice of half a lemon

1 tablespoon extra virgin olive oil

1/2 Nori (seaweed) sheet

Sea salt and black pepper

Cut tomatoes in half and scoop out the insides and discard

Combine the rest of the ingredients and season with sea salt and black pepper.

Fill tomato halves and sprinkle with seaweed on top. Use the rest for garnish.

Serves 4

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

These quick-to-make fritters are full of flavor. To make them even lighter, separate the eggs and whisk the egg whites until they form soft peaks, then carefully stir in with all the other ingredients.

Crispy Black Bean Fritters:

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop into small pieces

1 small white onion, diced 

2 garlic cloves, crushed

1 large tomato, chopped into small pieces

3 tablespoons chopped cilantro

1/2 cup all purpose unbleached flour

2 eggs, room temperature

Sea salt and black pepper 

Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine (add more flour if it's not binding). Season with sea salt and black pepper. In a large skillet,add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:

1/2 cup sour cream or Greek yogurt

1/2 small green chili, seeded and finely chopped

1 small garlic clove, crushed

2 tablespoons chopped cilantro

1 teaspoon sugar Sea salt and black pepper

Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper. 

Mini Fruit Pies

Shell:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1 tablespoon sugar 

Pinch salt

Combine ingredients in a bowl.

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400 F.

In a prepared 12 cup muffin pan.

Roll out pastry dough. Cut out twelve 4" circles with a biscuit cutter or the rim of a drinking glass.  Re-roll scraps and cut out strips to decorate the top with.

Line the bottom of the muffin cups with the 4" round and up the sides. Fill with a tablespoon of the fruit filling. Decorate with strips of dough (refer to picture). Brush dough with milk. Bake for 30 minutes or until golden brown.

Filling:

2 cups fresh or frozen blueberries

1 cup homemade cranberry sauce (leftover from Thanksgiving)

1 orange, juice and zest

Combine the ingredients and add to the pastry shell.

Baked Potato Croquettes

4 cups mashed potato, 1 day old

1 cup aged cheddar, grated

2 green onion, chopped finely

2 tablespoons fresh parsley, chopped

4 tablespoons unbleached all purpose flour

1 teaspoon nutmeg

sea salt and black pepper

2 eggs, beaten

2 cups panko crumbs

1/2 cup black sesame seeds (optional)

2 tablespoons extra virgin olive oil

Preheat oven to 400 F

Add all the ingredients to a food processor (except panko crumbs, eggs, and olive oil). Pulse until well combined and smooth. Season well with sea salt and black pepper.

Form into 4" by 2" cylinders. Dip in egg mixture and roll to fully coat in panko crumbs and black sesame seeds (optional). Place slightly apart on a greased baking sheet. Refrigerate for 1 hour or more before baking.

Bake until cooked, crispy, and brown (about 30 minutes) turning over occasionally. 

Serve hot with any dipping sauce of your choice or as a side dish.

Kale Rolls with Orzo Turkey and Garlic Stuffing

1/2 pound fresh ground turkey or chicken

1 cup Orzo, cooked

2 cups marinara sauce

12 large Kale leaves, washed and remove stem

1/2 white onion, finely diced

2 cups roma tomatoes, diced

1/2 cup fresh basil leaves, chopped

2 garlic cloves, crushed

3 tablespoons extra virgin olive oil

Sea salt and black pepper.

Bring a pot of salted water to a boil. Blanch Kale for 2 minutes and drop into an ice bath (icy cold water in a bowl). Run your knife along the back to remove the tough stem to make it easier on rolling. Set aside.

In a large deep-sided skillet on high heat, add olive oil. When hot, add onions and saute until soft. Season with sea salt and black pepper. Add turkey, saute until cooked and brown(keep cooking temperature on high because you don't want the turkey to retain moisture and turn to a stew. Add garlic and tomatoes and continue sauteing on high heat a further 5 minutes. Add cooked orzo and fresh basil. Season with sea salt and black pepper. Stir to combine. Remove off heat to cool.

Preheat oven to 400 F.

Lay kale flat on a clean surface. Add two tablespoons of the mixture to the middle and roll tightly to close (refer to picture). Cover the bottom of an oven proof-dish with marinara sauce of choice (about two cups). Arrange kale rolls in a single layer. Cover and bake for 30 minutes. Remove from oven. Serve hot.

Raw Vegetable Rolls with Teriyaki Sauce

Sauce Ingredients:

2 tablespoons raw honey
1 cup teriyaki sauce

In a small bowl, whisk all the ingredients to fully combine.

Rolls:

1 cup brown rice, cooked

2 large avocadoes, remove skin and pit, chop into bite size

1 cup alfalfa sprouts

3 tablespoons fresh cillantro, chopped

1/2 cup raw peanut, chopped

1/2 cup chopped scallions

8 Vietnamese spring roll sheets

2 tablespoons black sesame seeds

Fill a medium bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocadoes, two tablespoons of rice, cilantro, scallions, alfalfa sprouts, and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients. Sprinkle black sesame seeds on top. This can be made ahead of time and refrigerated.

Serve with extra dipping sauce on the side.

Baked Mushrooms and Three Cheese Taquitos

8 flour tortillas (8"diameter)

2 cup white mushrooms, sliced thinly

1/2 red onion, diced

1 large garlic clove, crushed

1 tablespoon cream cheese, room temperature

1/2 cup full cream ricotta cheese

1 cup fresh parmesan cheese, grated (plus extra)

Extra virgin olive oil

Salt and black pepper

Drizzle three tablespoons of olive oil in a large skillet on medium to high heat. When oil is hot, add onions and saute until soft. Add garlic and mushrooms. Season with salt and black pepper and saute until all mushrooms are cooked. Add all the cheese and stir to melt and combine. Set aside to cool.

Pre heat oven to 400 F.

Lay one tortilla flat on a work surface. Scoop 1/4 cup of the mixture and place on 1/3 of the tortilla. Sprinkle with extra Parmesan cheese. Roll up and secure with a toothpick. Repeat until all the ingredients are used up.

Arrange Taquitos on a lined baking sheet. Brush the top generously with extra virgin olive oil.

Bake about 10 minutes or until Taquitos are crispy brown on one side.  Then turn over and brush oil on the other side and bake for another 10 minutes.

Enjoy hot with dipping sauce of your choice.

Baked Root Vegetable Hash Browns

1 small sweet potato, remove skin and grate

2 medium red potatoes, grated

1 parsnip, grated

1 large carrot, grated

1/2 cup unbleached all purpose flour (or wheat flour)

1/4 sharp cheddar cheese, grated

Salt and black pepper (to liking)

Preheat oven to 400 F.

In a large mixing bowl, combine all the ingredients and mix to fully combine.  Drop scoopfuls (ice cream scoop) on a prepared baking sheet. Season with salt and black pepper.

Bake for 30 to 40 minutes or until cooked and crispy. Serve by itself or with warm protein of choice.

Breakfast Quesadillas

8 whole wheat tortillas (10")

4 large eggs, scrambled

2 cups freshly grated mozzarella

1 cup roasted sweet peppers/capsicum

3 tablespoons extra virgin olive oil

Salt and black pepper to taste

Pre heat oven to 400 F.

In a baking sheet, toss peppers in olive oil to fully coat. Season with salt and black pepper. Roast for 20 -30 minutes or until soft and caramelized.

Heat a large flat skillet on medium heat.

Place 4 tortillas on a working surface. Divide roasted capsicum/peppers and scrambled eggs evenly among them. Sprinkle 1/2 a cup of fresh mozzarella on top of each quesadilla. Season with salt and black pepper and top with the rest of the tortillas.

Add to the hot skillet, press down with a heavy weight until the first side is toasted and mozzarella cheese has melted (about 2 minutes). Repeat with the other side.

Serve hot with fresh salsa.

Egg Salad

4 hard boiled eggs

1 tablespoon mayonnaise

1 teaspoon brown mustard

1 tablespoon fresh dill, chopped
1/2 small red onion, finely chopped

1 tablespoon capers

1 stick celery, finely diced

salt and black pepper to taste

Mash eggs with mayonnaise and mustard. Add dill, celery, onions, and capers. Mix well to combine. Season with salt and black pepper. 

Serve chilled. 

   

Mini Banana Cakes with Passionfruit Cream

226g butter, softened

2 cups sugar

4 large eggs, room temperature

4 bananas, mashed
2 teaspoons vanilla
1/4 teaspoon salt

3 teaspoons baking powder
1 1/2 cups buttermilk

3 cups cake flour

Preheat oven to 350 F.

Grease 12 small ramekins or 12 cup popover pan.

In a large bowl, sift flour, baking powder, and salt, together. Set aside. Beat butter and sugar until light and fluffy in a separate mixing bowl. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with the buttermilk. Stir in bananas.

Scoop mixture into prepared ramekins. Fill 3/4 full. Place ramekins on a baking sheet. Bake until a skewer inserted in the center comes out clean (about 50 to 60 minutes). 

Cool. Run a knife around the edges to remove.

Passionfruit Cream:

1 small carton heavy whipping cream

2 tablespoons sugar

3 tablespoons passionfruit pulp

Using an electric mixer, whisk all the ingredients in a small mixing bowl until cream forms stiff peaks. Serve generous spoonfuls on top of the mini cakes.

     

Pearl Couscous with Roasted Beets and Goat Cheese

1 cup Pearl/Israeli Couscous

2 cups vegetable stock

1 tablespoon chopped fresh dill

3 ounces fresh goat cheese, coarsely crumbled

2 large beets

1 garlic clove, chopped

2 tablespoons extra virgin olive oil (for couscous)

Preheat the oven to 450 F.

Line a baking sheet with foil. 

Peel beets and dice into bite size pieces. In a bowl, drizzle a generous amount of extra virgin olive oil over the beets. Add chopped garlic, salt, and pepper. Toss to coat beets. Place beets on a baking sheet and roast for about 15 minutes or until caramelized and soft. Set aside. 

In a medium size pan, add vegetable stock. Season with salt and black pepper. Drizzle with extra virgin olive oil. Stir and bring to a rolling boil. Add couscous, stir continously for 2 minutes. With the lid on, reduce heat to low and simmer until all the liquid is absorbed and couscous is al dente. Dry about 15 minutes.    

In a large serving bowl, add couscous. Season with salt, black pepper, and an extra drizzle of oil. Arrange the beets around the couscous. Sprinkle with goat cheese and dill. 

Serve warm with rustic bread and salad greens.

   

Orange Marmalade Sour Cream Loaf

1/2 cup butter, room temperature

1/2 cup of sugar

2 eggs, room temperature

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sour cream

1 tablespoon orange marmalade

2 tablespoons orange rind

Preheat oven to 350 F

Grease a large loaf pan. Cream butter, sugar, eggs, orange rind and marmalade. Add dry ingredients, then sour cream. Mix well.

Bake for 1 hour or until baked through.

   

Kids Protein Pops

Pops:

1 cup walnuts, chopped

2 cups granola

2 bananas, mashed
3 scoops Bluebonnet vanilla whey protein powder

2 tablespoons mini chocolate chips (white/dark)

2 tablespoons maple syrup

1/2 cup crunchy peanut butter

1 1/2 cups ginger cookies, crumbed

Combine all the ingredients in a large mixing bowl except for the ginger cookie crumbs. Using a teaspoon, form mixture into balls and coat with cookie crumbs (roll). Place in a small cookie sheet, making sure they're not touching. Set aside while you make the frosting.

Frosting (optional):

1/2 cup full cream Greek yogurt

Enough powdered sugar to make a thick paste 

Whisk yogurt and powdered sugar until they become thick. Dip truffles until fully coated and place in cupcake wrappers on a small cookie sheet. Insert lollipop sticks.

Refrigerate to set.

   

Mini Spinach and Tomato Frittata

8 large eggs

1/2 cup cream

1/2 cup full cream ricotta cheese 

1 cup parmesan cheese 

2 cups baby spinach
2 cups cherry tomatoes

1 small garlic clove, minced

1/2 teaspoon olive oil

1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees F. Grease a large muffin pan (12 muffin cups) with olive oil.

In a mixing bowl, whisk eggs, cream, ricotta cheese and half of the parmesan cheese. Set aside.

Heat olive oil in a frying pan over medium heat. Place garlic, cherry tomatoes, and spinach in the pan. Toss quickly for 3 minutes. Remove from heat. Divide vegetable evenly into muffin cups.

Fill muffin cups 3/4 of the way full with eggs, cream, and cheese mixture. Sprinkle remaining parmesan cheese on top. Bake 20 minutes or until set and golden brown.