A Foodie's Fave Recipes

1 cup unsweetened pineapple juice 1 cup water 1/2 cup brown rice 1/2 cup quinoa 1 small dark orange yam, peeled and diced 2 carrots peeled and diced 1 parsnip, peeled and diced 1 medium onion, diced 2 celery stalks, diced 2 tsp curry powder 1 tsp cayenne powder 1/2 medium zucchini sliced 1/2 large red bell pepper sliced thin Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom. Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion...

30 whole wheat/flax/ancient grains bread crusts 5 hot italian sausages 6 tbsps poultry seasoning 6 tbsps sage 2 tbsps basil 2 tbsps thyme 1/2 cup shelled pistachios/pumpkin seeds/cashews 1 head celery (diced) 1 large onion (diced) 4 tbsps olive oil Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well.  In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread. Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Sl...

Caesar Salad Dressing 1/4 cup milk 1/4 cup parmesan 1/2 cup mayo 1 tbsp lemon juice 1 tsp garlic crushed 1/2 tsp dijon mustard 1/4 tsp worteschire sauce 1/4 tsp pepper 1 squirt of anchovy paste Mix well, serve chilled.

Sorry for the long absence. I have been busy with my novel and my poetry writing.  Latest creation was a seafood and asparagus quiche. I love my bacon quiche, but was craving asparagus.  1 cup young asparagus shoots, (1 inch pieces) 1 cup hand peeled wild shrimp 6 large bay scallops (diced)) 8 small crimini mushrooms (sliced) 1/2 cup French Brie (cubed) 1/4 cup gouda (cubed) 3/4 cup swiss (grated) 8 large organic eggs 1 cup heavy cream 2 frozen pie crusts NOTE: I used the frozen pie crusts only because those in the household here do not enjoy my pastry. It's got an egg in it, so it's a little bit tough instead of flaky.  Blanch asparagus for five minutes in boiling water. Drain and place in pie crust. Add shrimp and scallops and mushrooms. Spread Brie and Gouda cheeses evenly throughout. Cover with swiss. Beat eggs and cream together, then pour equally on the two. Bake in oven for 45 minutes at 350 degrees. Tops will be golden brown.  Inser...

Chicken Balls 1 lb. lean ground chicken 1/3 cup shredded organic zucchini 1/2 cup steel cut oats 1/4 cup fine whole wheat bread crumbs 1/4 cup diced organic red onion 1/3 cup diced, organic, roasted red pepper 1/4 cup cream of mushroom soup 1 large egg salt and pepper to taste Mix all ingredients in large bowl with wooden spoon.  Create medium sized ball using spoon and hands.  Brown the chicken balls on three or four sides on medium heat in a frying pan on medium heat, turning every couple of minutes, until browned on at least three sides.  Place balls on a cookie sheet covered in aluminum foil and once all the balls are browned, place cookie sheet in a 375 Farenheit oven for ten minutes. Serve in a basil pesto sauce with roasted garlic fettucini or with the pasta of your choice.  Would work well with an alfredo sauce as well.  Could be over-powered by a tomato sauce as the chicken is rather light in flavor.

8 boneless, skinless chicken thighs 1/2 onion, diced 2 celery stalks, diced 1 cup chicken stock 1 small can, tomato paste 4 tbsp Monsoon Balti spice 1 large tomato, large diced. fresh cilantro, chopped greek yogurt 4 tbsp margarine Sprinkle Balti spice on chicken thighs about four hours before cooking, cover and leave in fridge. Heat margarine in large skillet over medium high heat.  Add chicken thighs.  Brown well on both sides. Add celery and onion and stir until translucent. Add chicken stock and reduce heat to medium.  (I used the wooden spoon to break the chicken thighs down into smaller pieces at this point).  Allow to simmer about ten minutes until stock is starting to reduce.  Add tomato paste and stir in. Reduce heat to low.  If spice is too mild, add one or two more tsp of spice to personal taste and stir in well.  Serve in large glass bowl (for best presentation of colours).  Put a dollop of the greek yogurt in several sp...

1/3 cup margarine (unsalted butter works too) 1 cup basmati rice 1/2 cup viognier wine 1 1/2 cup water 1/4 tsp salt 2 cloves garlic, crushed and diced On medium-low heat melt margarine in the bottom of a medium sauce pan.  Add basmati rice and stir.  Continue slowly stirring for 15 minutes.  When rice appears to change color, appearing slightly toasted, stir in garlic and viognier wine.  Continue to slowly stir this mixture for another ten minutes until wine is almost completely absorbed.  Add the water and salt and stir, then cover and reduce heat to low.  Leave for about ten minutes, until water is completely absorbed.