“Delicate and Delicious” is the best way to describe this baked halibut recipe
Fish can be dicey. It’s not for everyone. But, trust me, you and your guests WILL like this baked halibut recipe. The best part? It couldn’t be easier to make.
A couple of years ago, when my youngest son Cole had to have several teeth pulled, I had my fridge and pantry stocked with food that needed NO chewing. Sadly, apart from soup, most of it was junk food like Jello, pudding and popsicles. But, I didn’t care… whatever it took to get him over that painful hump. That night, I made baked halibut for dinner assuming he would sit this one out. To my surprise, he asked to try the baked halibut. Not only did he scarf down one piece, he asked for and ate another one! He loved it! Proof that this is a winning recipe. If you can get a kid to eat seconds of fish after dental surgery, you know you’re onto something. Continue Reading
It’s been a while! Did you think I stopped blogging? Here’s what’s been going on. I’ve been juggling some development work, multiple courses, school assignments/exams and half marathon training which has been VERY humbling…Turns out, I’m not nearly as fit as I imagined. Life has been busy, but SO invigorating. Did I mention that I also learned how to play Mahjong? I’m enjoying it all at the expense of my blog “Walnut Kitchen”. I’ve been remiss about posting, but I haven’t stopped eating, so here goes another recipe recommendation. Asian Baked Salmon.
Has this ever happened to you? Or, maybe I’m just losing it. (hence, trying to keep Alzheimer’s at bay with all the courses I’m taking) In a messy box where I keep recipes, I accidentally came across this old standby that I haven’t made in years. I have no idea why I stopped? In fact, a friend who I gave this recipe to ages ago, reminded me about it when I was looking to her for inspiration on what to cook! So, I just had to make it again. The verdict: Asian baked salmon is quite simply divine. I won’t wait so long to make it again. You should try it too.
Whether you are making it as a family supper or as the main attraction for a dinner soiree, the best thing about it is that you do all the work ahead of time. Trust me, there’s barely any slaving away in the kitchen beforehand. Baking rather than barbequing is a little more conducive to enjoying the pre -dinner conversation. Bonus!
Not only is this a satisfying meal, I’ve been learning so much recently at the course I’m taking at the Institute for Holistic Nutrition about the benefits of this fish. Salmon is a great source of Vitamins D, B3, B6 and B12. Fish is also a great food to eat to reduce inflammation which is a huge problem for most of us, especially in our lower gut.
If you can, try to get wild salmon. It is far more nutritious and much safer compared to the farmed varieties which can contain toxins. In fact, the more I learn, the more convinced I am that spending the extra money is worth it. I served my Asian baked salmon with roasted Brussels sprouts. If you decide to do the same, don’t forget to put the veggies in the oven at least 30 – 40 minutes in advance of the salmon.
This pumped-up version of the children’s classic is amazing no matter how old you are! Even though it takes a little more time to prepare, I promise this recipe is FAR superior to the one on the side of your Rice Krispies cereal box. These Rice Crispy Treats are packed with so many nutritious and healthy ingredients that you can say “bye-bye” to the guilt normally associated with eating something sweet.
Bonus #1 No sugar
Bonus # 2 No butter
Bonus #3 No marshmallows
“Karma Krispy Treats” is a recipe created by Marni Wasserman. I fell in love with these scrumptious delights at a class I attended recently. I’m SO excited that she let me share this Rice Crispy Treat recipe on my WALNUT KITCHEN blog; it gives me an opportunity to shine the light on someone who has truly inspired me and influenced the direction I am taking in the kitchen and beyond.
Marni’s life is rooted in healthy eating. She’s a Certified Natural Chef, Culinary (Holistic) Nutritionist, Health Strategist, Author and owner of Toronto’s first plant-based cooking studio. But that’s not all!!! She is also the co-host of “The Ultimate Health Podcast” AND recently came out with an app designed to help you start practicing and adopting healthy habits. It’s appropriately called “Habits”. I don’t know where she finds the time and energy to do it all!
Two weeks ago, I started a part time program at the Institute of Holistic Nutrition, thanks, in part, to Marni Wasserman. So, it seems fitting to give her a shout out. Thank you Marni for helping me find my new passion, to learn more about the food we eat, to blog about it, and to try to transition to a more plant-based diet.
Karma Krispy Treats
1 tablespoon virgin coconut oil
1/2 cup smooth almond nut butter
1/2 cup brown rice syrup (or coconut nectar)
1/2 cup liquid honey
1 tsp vanilla
1/2 cup dried apricots, chopped
1/2 cup dried raisins (I used dried cherries and goji berries instead)
1/2 cup chopped almonds
1/4 cup each: sunflower, pumpkin, sesame seeds
2 1/2 cups puffed rice cereal (I combined the puffed rice with puffed quinoa)
1 1/4 cups rolled oats
1.Spread the nuts and seeds on a larger baking pan and lightly toast in the oven on a low heat (200˚F) for about 10 minutes
2.In a large saucepan, heat together coconut oil, almond nut butter and rice syrup on a low heat and at the last moment add the honey and vanilla and heat until blended
3.In a separate bowl add the rice cereal and oats and mix in the almond mixture until the grains are well coated
4.Add the apricots, raisins, almonds, sunflower, pumpkin and sesame seeds; mix well
5.Using lightly oiled hands, press mixture evenly into greased (with coconut oil) 8 inch square cake pan. Let stand for 15 minutes or until firm. Cut into squares and ENJOY the rice crispy treats!
Protein Balls are a perfect snack to satisfy that sugar boost needed in the middle of the afternoon
Protein Balls are great to pop pretty well anytime because they pack so much goodness in them like nuts, dates, chia seeds, flaxseed, hemp, coconut oil and raw cacao. That covers so many of the most amazing super foods, which means that I also eat Protein Balls for breakfast, I pack them to give me energy during a long bike ride and sometimes after dinner for something sweet.
I first learned about this recipe when preparing for a detox cleanse last spring. The key to eating healthy, I was told, is to have lots of wholesome food at your fingertips so you avoid grabbing something junky to stop the hunger when those pangs hit. Protein Balls were one of the snacks I wanted to have on hand to help stick with the program. That was a great strategy and I STILL make batches almost every week.
The best Protein Balls recipe I found comes from the ‘Deliciously Ella’ blog which is massively successful with 2.5 million hits a month. Ella Woodward is a huge success story. On social media she has followers up the yin-yang as well as a cookbook and an app. She’s being hailed as the new Nigella (Lawson)!
The first thing that struck me was how GORGEOUS she is. I said to myself, “I want to eat whatever she’s eating!” These Protein Balls are so easy to make. The best thing about them is that they taste amazing. In other words, they don’t taste like one of those ‘healthy’ snacks that you eat just because they’re good for you. These Protein Balls are truly a wonderful sweet and healthy treat. I highly recommend you try them out. As usual, when I make a batch I double the recipe.
DELICIOUSLY ELLA ENERGY BITES
Makes 15 – 20 balls, depending on size
1 cup of Medjool dates (pitted)
¾ cup almonds
¾ cup walnuts or any other nut (I like pecans best)
2 tablespoons of chia seeds
2 tablespoons of ground flax seed
1 tablespoon of coconut oil
1 tablespoon of hemp protein powder
1 tablespoon of raw cacao powder
Place the almonds, walnuts (or pecans), ground flax seed and chia seeds in your food processor. Blend for 1 minute, until a flour forms and the nuts have crumbled.
Then, add the remaining ingredients. Blend for another minute until a sticky dough forms. If it isn’t sticky, just add a few more dates because Medjool dates vary in their dryness.
Use your hands to roll the mixture into little balls, place in the freezer for about 15 minutes until they are set and then store in the fridge. They keep for about 3 weeks.
Why is this THE BEST time of year to make Leek and Potato Soup? Because Leek and Potato soup is a delicious comforting winter warm-up classic.
Vegetable pickings at the farmers’ market are getting slimmer and slimmer. If cooking with fresh and local ingredients is important to you, then Leek and Potato soup is a no brainer because leeks, potatoes, and carrots are in abundance at this time of year.
For as long as I can remember, this recipe was a crowd pleaser at my mom’s house. Not only was it yummy for the adults, but it was also a kid-friendly soup because you couldn’t see the vegetables. This easy Leek and Potato soup is pureed in the same pot you cook it in. Bonus! Easy clean up.
The one-pot wonder has a creamy velvety consistency with the ADDED bonus of NO cream. In fact, I’ve adapted my mom’s recipe so that it’s completely plant-based as well.
I used to love garnishing this soup with a spoonful of crumbled Stilton Cheese which added a wonderful salty tangy kick. But, since I’m trying to eat less dairy, I’ve found a great alternative. A dollop of pesto (I love the ‘Sunflower Kitchen’ brand which has no cheese) and a sprinkling of fresh organic mung beans (I use ‘Kind Organics’ brand). The combination of the sweet crunchy beans with the tangy basil is AMAZING! Give it a try – you won’t be disappointed.
As usual, I doubled the recipe. Also, I experimented with a new blue potato variety. According to the market vendor who sold the potatoes to me, the flavonoids and carotenoids found in them help promote good health! What the heck, couldn’t hurt. The flavour of the soup was just as delicious as ever.
Leek and Potato Soup
3 medium to large sliced leeks (wash carefully and use white part only)
2 medium sized carrots sliced
3 medium sized potatoes cut in chunks
6 cups of vegetable broth
3 tablespoons of olive oil
1 teaspoon of turmeric
salt and pepper
In a large soup pot add olive oil and sweat the leeks until soft, then add carrots and potatoes, sprinkle with turmeric and saute for 5 minutes.
Add vegetable stock and bring to a boil, then simmer for a half hour or until the potatoes and carrots are soft.
Puree with an immersion blender. Add salt and pepper to taste and garnish with basil pesto and mung beans just before serving. Delicious!
I’m not yet prepared to give up meat and dairy to become vegetarian or vegan. In fact, I’ve been stockpiling some of my favourite chicken and beef recipes to share with you in the months to come. But, based on all the information I’ve taken in lately on the dangers of eating animal products and the merits of eating exclusively plants and whole foods, I can see transitioning to a vegan diet one day soon. My aunt Milli and mother-in-law Nassa would be proud! As a foodie, I am determined to find and share recipes that won’t compromise on taste and the joy of eating delicious food.
Mushroom Risotto is one of my all-time favourites. The creamy ‘al dente’ rice combined with the earthiness of wild mushrooms makes it THE ultimate winter comfort food. I’m SO excited to share a recipe I’ve been making for years that eliminates the chore of standing over the pot stirring constantly.
Delia Smith’s “Oven Baked Wild Mushroom Risotto” is heavenly and so easy to make. I first learned about Delia Smith while living in London in my 20’s. She is one of Britain’s most popular cooks, TV presenters, columnists, and cookbook authors. The most popular of the 21 million books she has sold and the winner of the 1996 British Book of the Year award is “Delia Smith’s Winter Collection”. That’s where this recipe comes from.
Two things to mention: Instead of butter, I used coconut oil, and although this recipe uses a small amount of Parmigiano Reggiano, you can easily leave it out or replace it with a vegan Parmesan ‘style’ cheese. Give this a try – you won’t regret it!
Delia Smith’s Oven-Baked Wild Mushroom Risotto
Serves 6 as a starter (I like to double the recipe and eat it as a main course)
1 x ½ oz (10g) dried porcini mushrooms
8 oz (225g) fresh dark-gilled mushrooms
2 ½ oz (60g) butter
1 medium onion, finely chopped
6 oz (175g) Italian Arborio rice
5 fl oz (150ml) dry Madeira
2 Tbsp Parmigiano Reggiano, plus 2 oz (50g) extra, shaved into flakes with a potato peeler
salt and freshly milled black pepper
Pre-heat the oven to 300 F or 150°C
Soak dried porcini mushrooms by putting them in a bowl and pouring 1 pint (570 ml) of boiling water over them. Leave them to soak and soften for half an hour.
Meanwhile, chop the fresh mushrooms into ½ inch (1 cm) chunks – not too small, as they shrink down quite a bit in the cooking.
Now melt the butter in a medium saucepan, add the onion and let it cook over a gentle heat for about 5 minutes. Then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini.
When the porcini mushrooms have had their half-hour soak, place a sieve over a bowl, line the sieve with a sheet of paper towel and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion. Keep the heat low and let the onions and mushrooms sweat gently and release their juices – which will take about 20 minutes.
Meanwhile, put the dish in the oven to warm.
Now add the rice and stir it around to get a good coating of butter. Then add the Madeira, followed by the strained mushroom soaking liquid.
Add a level teaspoon of salt and some freshly milled black pepper, stir and bring up to simmering point, then transfer from the pan to the warmed dish.
Stir once then place it on the centre shelf of the oven without covering.
Set a timer and give it 20 minutes exactly.
After that, gently stir in the grated Parmigiano Reggiano, turning the rice grains over.
Now put the timer on again and give it a further 15 minutes, then remove from the oven and put a clean tea towel over it while you invite everyone to be seated.
Like soufflés, risottos won’t wait, so serve presto, pronto on warmed plates and sprinkle with the shavings of Parmigiano Reggiano.
Just as a funny footnote. I tried to make a healthier version of this recipe by replacing the Arborio rice with short grain brown rice and replacing the Parmigiano Regianno with Nutritional Yeast Seasoning. Unfortunately, it was a failed experiment. Stay tuned for the healthier recipe in the future once I figure it out!
I wanted to acknowledge my awesome husband Andrew Burnstein who singlehandedly cleans up boatloads of pots, pans, and dishes and always does so with a smile. (not forgetting to ALSO mention his help with the computer AND this blog) Lucky Me!!! Thanks Andrew xxx
GOOEY….FUDGY, and DENSE is the best way to describe these delicious brownies
When the brownies come out of the oven, the bubbly crust where the marshmallows have settled is like a lunar moonscape of heavenly chocolate decadence.
This is one of the only dessert recipes that I have consistently made for my family for years. My lovely former neighbour, Ellen Schwartz made them for us one day a long time ago. From that day on, I was hooked! Here’s how easy they are to make:
4 oz unsweetened chocolate 2 tsp vanilla
1 cup butter 1 cup flour
1 cup chocolate chips ½ tsp salt
4 eggs 2 cups mini marshmallows
2 cups sugar 1 tsp baking powder
Melt butter and chocolate over a double boiler or melt in microwave. Use a mixer to beat eggs, sugar and vanilla and then add melted chocolate and butter mixture. Once combined, add flour, salt and baking powder. Finally, stir in marshmallows. Pour batter into a 9 x 13 parchment lined pan. Bake at 350 degrees for 35 – 37 minutes. Watch it carefully, you don’t want to overbake it.
Not only are they scrumptious, making them reminds me of Ellen. Food is love and Ellen is famous for expressing her affection by surprising people with her yummy baked goods. But, her kindness, compassion, and love have all been most abundantly expressed by the example she sets as a nurturer. Her ability to turn the tragedy of a fatal neurodegenerative diagnosis of Jakey, her first born child, into an opportunity to shine the light on courage, hope and the joy of living each day to the fullest is extraordinary. Jakey is everyone’s hero. Miraculously, he recently celebrated his 18th birthday!
Ellen and Jeff Schwartz with kids Bevvy, Jakey, & Ben
Ellen is a mother of 3, teacher, author, inspirational public speaker, and fundraiser. She and her husband Jeff (who is also AMAZING) founded the charity “Jacob’s Ladder”, which has raised 2.5 million dollars toward research to discover and develop therapy and diagnosis of neurodegenerative diseases among many other efforts. It’s that time of year for giving. If you would like to make a donation to this amazing cause, here is the website: www.jacobsladder.ca
P.S. when I asked if she’d mind me sharing this recipe, she confessed that she got the recipe from a friend and in true loving generous fashion that embodies who Ellen is, she said: “they really aren’t my brownies – they are yours xo”
I am a HUGE fan of conventional , or, as they say in the TV business “dump and stir” cooking shows. Sadly, they barely exist anymore. It seems competition shows are the only type of food show that gets any sizeable viewership. For years Gordon Ramsay has been yelling and screaming all over primetime with “Hell’s Kitchen” and “Master Chef”, to name just a couple. But it’s his daytime cooking show that I love most.
“Gordon Ramsay’s Ultimate Home Cooking” is a chance to see the softer side of Gordon as he cooks dishes with his kids and his mom at home. Besides the thrill of being a voyeur in his private life and kitchen, the recipes he makes are to die for. One of my favourites is his Roast Chicken with Chickpea Stuffing. You should try it.
A couple of suggestions: I get the butcher to make a couple of slits and loosen the skin from the flesh and I replace butter with coconut oil because it’s healthier and has the same consistency as butter. I throw in some potatoes, parsnip, sweet potatoes at the bottom of the roasting pan.
GORDON RAMSAY’S ROAST CHICKEN WITH CHICKPEA STUFFING Serves 4-6
1 large free-range corn-fed chicken (about 2kg), giblets removed
Small bunch of tarragon, leaves roughly chopped
200g butter, at room temperature
3 heads of garlic, halved horizontally
Olive oil, for drizzling
Sea salt and freshly ground black pepper
1 x 400g tin cooked chickpeas, drained and rinsed
2 red chillies, sliced
1 lemon, zested
3 thyme sprigs, leaves only
Preheat the oven to 200ºC/400F. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper.
Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.
To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.
Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10–15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180ºC/350F and continue roasting for 1¼–1½ hours, until cooked through and golden all over.
Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10–15 minutes.
Spoon the garlic out of the pan and squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Push the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.
My mom is a fabulous cook. Growing up in her household, I was spoiled! There was always yummy smells coming from the kitchen and always a tasty meal at our dinner table. Everything was homemade, delicious, and nutritious. To me, food is love and I think it’s because that’s the way my mother expressed ,and still expresses her love to her family. I learned everything I know about cooking from her. I’m so grateful and lucky to have such a wonderful relationship with her and I enjoy preparing meals together with her to this day.
My mom age 16 in Morocco
Estelle Kosoy, my mom, was born in Casablanca and came to Canada when she was 17. I thought it would be fitting that the first dish I share of hers should be one that comes from her roots. Her Moroccan “Cumin Carrots” is one of my favourite recipes of all time. I hope she won’t mind me passing it onto you. Enjoy!
2 pounds carrots peeled and sliced into ½ inch coins
6 tbsp olive oil
2 small cloves garlic crushed
1 tsp cumin seeds
1 tsp paprika
½ tsp salt
¼ tsp pepper
3 tbsp white vinegar
¼ cup chopped coriander or parsley
Boil the sliced carrots in salty water until just soft (careful not to overcook). While the carrots are cooking, grind the cumin seeds using a pestle and mortar and add the paprika, salt and pepper. Mix well and set aside. When the carrots are done, drain and set aside. In the same pot, add olive oil and crushed garlic. When lightly browned (careful! garlic burns easily), add the spice mixture and stir. Next, add the cooked carrots, toss so they are fully coated and finally add vinegar and stir. When the carrots are cooled, add chopped coriander or parsley. Voila! We like to eat these carrots at room temperature. Delicious!