Watermelon Salad

Vancouver had its first day of sunshine and spring-like weather this week and even though it's chilly today, I'm ready for a new season, new garden and new things to plant. The kids want to plant watermelons this year - though not sure we could pull it off with our short summers. I'm leaning more towards squash, tomatoes, beans, carrots and maybe a few beets. But since I had watermelon on the brain, we made this great salad. The saltiness of the olives goes really well with the sweet watermelon and creamy feta (we used Macedonian feta). I topped it with a store bought balsamic glaze - but you could make your own by reducing a bottle of balsamic vinegar.


Makes 4 side salads

Ingredients

1 mini-watermelon or 3 cups, cubed or scooped out with melon baller
1 cup yellow tomatoes (cherry tomato sized), halved
1/2 cup feta, crumbled or cut into cubes
1/4 cup pitted kalamata olives, chopped
handful of chopped basil
2-3 tbsp balsamic reduction

Instructions

Lightly combine all fruit, veggies and feta in serving bowl(s). Drizzle with balsamic reduction.
Serve immediately.

Orange Surprise Smoothie

The surprise in this smoothie is the addition of prunes. Prunes are surprisingly sweet and blend well (if your blender motor is pretty good). Did you notice most prunes are now labelled as dried plums? Marketing peeps thinks the marketing ploy will attract more people willing to try this nutritious fruit. And really what's not to like? They contain beneficial amounts of fiber, vitamin k, and potassium, so no matter what you call them, throw a few in your next smoothie and enjoy!

If your strawberries are very sweet you can omit the maple syrup!

Ingredients

1 orange, peeled
4 large strawberries
3-4 prunes
1 cup plain low fat yogurt
1 tbsp maple syrup

Instructions

Blend all ingredients until smooth. If too thick add water and blend again. Makes one large or two small smoothies.

A great way to start your day!

Scalloped Potatoes with Boursin and Fontina Cheeses

So pretty! These are quite thin, thanks to the use of a mandoline.
A bit thicker would work too.

Warning: this is a dangerous recipe so continue only if you are willing to take the risk!

Or maybe just be smarter than me and use oven mitts and not a dish cloth - especially one not completely covering the ENTIRE handle of a cast iron pan! Who needs finger prints? It's not like I'm gonna break the law and need to be booked (is that even the right terminology??) and fingerprinted any time soon, right? 

This recipe is not one you want to make while on a diet...which means you'll probably be craving it when you are trying to count calories! It's creamy, delicious and contains mountains of potatoes and cheese - 'nough said.

Let it sit 15 or 20 minutes, if you can, before serving so it can set a bit. It is great the next day too.

If you don't have Boursin cheese, you can use cream cheese (one with garlic or chives would be good). 

Use a 10 inch cast iron pan that is about 2 inches high. If you use another type of baking dish keep it no deeper than 2 inches to ensure potatoes cook properly.

Ingredients

2 lbs small red potatoes
1 package boursin (or cream cheese)
1 cup shredded fontina cheese
1 small onion, chopped small
1 cup milk (not cream)
3 tbsp butter
1/4 tsp fresh ground pepper
1 tsp salt

Instructions

1. Preheat oven to 425 degrees.
2. Wash potatoes and thinly slice (1/8 inch) potatoes.
3. Place in cold water so they don't brown.
4. Saute onion in 10 inch cast iron pan over medium heat with 1 tbsp butter until translucent and just starting to brown.
5. Remove from pan.
6. Grease a baking dish (or if you are using a cast iron pan, just add butter to pan) with 1 tbsp of butter.
7. Drain your potatoes and dry them with paper towel.
8. Spread half of potatoes over bottom of baking dish.
9. Sprinkle 1/2 of onions, 1/2 tsp of salt, 1/4 tsp pepper, 1/2 cup shredded fontina cheese, and 1/2 tbsp of butter.
10. Layer the remaining potatoes over the first layer.
11. Add remaining salt, pepper, fontina, onions and butter.
12. In a small pot, bring milk to a simmer and add boursin.
13. Stir until melted.
14. Pour simmering milk mixture over potatoes.
15. Over medium heat, bring potatoes to a simmer.
16. Carefully place potatoes into preheated oven.
17. Bake for 25 to 30 minutes. - milk will be absorbed, potatoes soft when pierced with a fork, and cheese browned. Remove carefully!! It will be HOT.

The Refresher Smoothie

I'm not a big fan of kale - unless it's in a smoothie. I thought the kale and strawberries would shine in this smoothie but I was wrong! The ginger is the star of the show here. Even though you don't use much its flavour and refreshing nature gets top billing.

Speaking of top billing, are you watching the Oscars tonight? I am but have to admit that I haven't watched many of the nominated shows this year (except the animation ones - thanks kids!). Oh well, my favorite part is the pre-show red carpet reports - who will be the best dressed?? My money is on Lupita Nyong'o!

Makes 2 smoothies.

Ingredients

handful of frozen sliced strawberries
1/2 ripe avocado
1 cup chopped frozen kale
1 inch piece of peeled ginger, chopped
2 tsp ginger syrup (optional)
1.5 cups low fat milk
water to cover (if needed)

Instructions

Blend everything in Nutribullet or blender until smooth and desired consistency is reached.

Other smoothies you should try:

Green Goodness

Avocado Strawberry Smoothie

Blueberry Mango Smoothie

Blueberry Banana Tofu Smoothie

Pomegranate and Kale Smoothie

Strawberry Muesli Smoothie

Detox Lemon Spinach Smoothie

Avocado Chocolate Smoothie
Strawberry Citrus Squeeze

Dusting

This was given to me about 9 years ago and I love it because it reminds me of good times and wonderful people.

But I have to confess that I had forgotten about it. It has been sitting on a bottom shelf in my kitchen gathering a bit of dust. Last weekend, my 7 year old son was helping me organize the spices that I keep on the same shelf. He brought it over to me and said I "must clean this thing" because it had a good layer of dust on it. Of course, he asked me what it was, where I got it, how to use it, could he make magic potions with it etc etc ... asking a tonne of questions as kids his age do.

The stove top coffee maker and my son's questions brought back a lot of memories though I have to admit one of them wasn't how to use it! I googled (what did we do before google became a verb?) how to make espresso with it and bought some Italian coffee. I'm going to make a cup on the weekend and enjoy the coffee and the memories all over again. I know we can't go back in time, change words said or left unsaid and it's important to live in the here and now but once in awhile it's good to remember past moments, experiences and people. After all, they've made us you who we are today, don't you think?

So even though you're not asking, my advice today is to look around for something you've forgotten or, perhaps, are overlooking even though it's right in front of you. Dust it off and enjoy it one more time.

Freezer Meal - Potato and Chickpea Curry Wraps

Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But  potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.

Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate!

Ingredients

1.5 lbs potatoes
1 tbsp vegetable oil
2 cups chick peas
2 tsp mustard seeds
1 large onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp ground cumin
1/2 tsp coriander
1 small jalepeno, diced
1/2 tsp salt
2/3 cup stock or water
1 cup peas
6 large soft tortillas
store bought mango chutney - optional (but really good)

What to do

1. Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
2. Heat oil in large skillet over medium heat.
3. Add mustard seeds and cook till they start to jump and pop.
4. Add the onions and cook with low heat till soft. Stir frequently.
5. Add the rest of the spices, salt, jalapeno, chickpeas and potatoes.
6. Stir for a minute or two until everything is nicely mixed.
7. Add water or stock. Stir. Cover.
8. Simmer for 15-20 minutes until potatoes are cooked and tender.
9. Add the peas, cover pan and cook for another 5 minutes or so.
10. I like to mash up the mixture just a little - but up to you!
11. Cool for 15 minutes.
12. Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
13. Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
14. Wrap like a burrito. If you need instructions on wrapping look here:http://www.ehow.com/how_5327072_wrap-perfect-burrito.html
15. Roll up finished wraps in plastic wrap and place on a cookie sheet.
16. Place in freezer until ...well... all are frozen and then place them in a larger ziploc, if desired, and store in freezer until needed.
17. To enjoy, simply microwave for two minutes or heated through.
18. Throw some extra chutney in your lunch bag!
    

Orange Strawberry Pineapple Smoothie aka the Strawberry Citrus Squeeze

We woke up to snow this morning! Snow! Now, I know many of you are wondering what the big deal is but come on, this is Vancouver in late February...it doesn't snow in late February in Vancouver. The last time I remember it snowing this late in February was three years ago.Of course, it won't last long before the rain asserts its dominance because this is Vancouver after all!

This smoothie is so simple but it is truly one of my favorite smoothies. Just strawberries, an orange, pineapple and water aka the Strawberry Citrus Squeeze. It is so refreshing and light tasting! To me, it's summer in a glass...if only I could find my sun glasses...and the sun....and it would stop snowing!

Makes 1 large smoothie.

Ingredients

4 strawberries
1/2 cup pineapple
1 medium orange, peeled
1 cup ice cold water

Instructions

Throw in blender or Nutribullet and blend until smooth.


Other smoothies you should try:
Green Goodness
Avocado Strawberry Smoothie
Blueberry Mango Smoothie
Blueberry Banana Tofu Smoothie
Pomegranate and Kale Smoothie
Strawberry Muesli Smoothie
Detox Lemon Spinach Smoothie
Avocado Chocolate Smoothie