banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Food

Recipe Finder

Marvellous Minestrone

Marvellous Minestrone

This is a quick and easy all-in-one meal soup. It’s packed with outstanding veggies such as tomatoes, carrots, onions, and kale, plus whole grain pasta, extra-virgin olive oil, and cholesterol-lowering beans. I made this on TV one morning and the crew gobbled it up. A true testimonial to eating beans at 8 am, it was either delicious or the crew members were out of their minds. I’m going with delicious. Serve with whole grain bread, if desired. 1 Tbsp + 1 tsp (20 mL) cold-pressed extra-virgin olive oil 1 large onion, diced 2 large carrots, chopped 4 cloves garlic, minced 1 - 28 oz (796 mL) can diced tomatoes 1 - 19 oz (540 mL) can kidney beans, drained and rinsed 2 cups (500 mL) low-sodium chicken or vegetable stock 1 1/2 (375 mL) cups water 4 cups (1 L) kale or spinach, chopped 1/4 cup (60 mL) whole grain rotini 1/2 tsp (2 mL) red pepper flakes 1/4 tsp (1 mL) pepper 2 Tbsp (30 mL) fresh basil, chopped 2 Tbsp (30 mL) balsamic vinegar (optional) 1/4 cup (60 mL) Parmesan cheese (optional) Heat a large pot over medium heat; add oil and onion, and sauté until almost cooked, approximately 5 minutes, stirring often. Add carrots and garlic; sauté for 3 minutes, stirring often. Add tomatoes, beans, chicken stock, and water. Bring to boil. Add kale, whole grain rotini, red pepper flakes, and pepper. Bring back to boil, cover, reduce heat to simmer, and cook for 10 to 12 minutes or until pasta is cooked. Add basil and balsamic vinegar, if using, stir, and serve. If desired, sprinkle with Parmesan cheese. Makes 10 cups (2.5 L) or 6 - 1 1/2 cup (375 mL) servings. Each 1 1/2 cup (375 mL) serving contains: 210 calories; 10 g protein; 4 g total fat (0.5 g sat fat, 0 g trans fat); 33 g carbohydrates; 10 g fibre; 490 mg sodium Cooking tip Adding the balsamic vinegar really gives the soup a great zip. Kid-friendly tip Skip the pepper and the red pepper flakes. Add them to your portion when serving. Sprinkle theirs with a bit more cheese. source: " What happened to lunch? ", from alive #317, March 2009

Roasted Pears with Chocolate Chantilly Cream

Roasted Pears with Chocolate Chantilly Cream

Roasted Pears 4 pears 3/4 cup (180 mL) brown sugar 1 vanilla bean Pinch salt Pinch cinnamon 1 3/4 Tbsp (25 mL) Pernod, or 1/4 tsp (1 mL) ground anise Preheat oven to 425 F (220 C). Peel, core, and cut each pear into 6 wedges. Mix pear wedges with all remaining ingredients and spread on baking sheet. Place in oven for approximately 6 to 7 minutes. Flip pears and bake for another 6 minutes or until browned. Do not overcook pears. Cool at room temperature. Chocolate Chantilly Cream 2 cups (500 mL) whipping cream (35 percent) 4 oz (113 g) bittersweet chocolate, chopped 4 oz (113 g) milk chocolate, chopped Bring cream to a boil and then pour slowly over the chopped chocolate in a bowl while mixing to create a smooth texture. Place the mixture in the fridge for 12 hours. Maple Streusel Crumble 1/4 lb (125 g) salted butter 1/2 cup (125 mL) maple sugar (or brown) 1/3 cup (30 mL) ground walnuts 1 cup (250 mL) flour Preheat oven to 310 F (155 C). Rub all ingredients together until crumbly. Spread on greased baking tray and bake in oven for 12 minutes or until cooked. Be sure to mix several times during baking to ensure even baking. Let cool at room temperature and store in sealed container to keep the crunchiness. To serve: Whip the cold chocolate cream until soft peaks form. Spoon or pipe chocolate cream into martini glasses. Place warmed pear wedges on top of chocolate cream. Sprinkle with maple streusel crumble. Serves 6. source: " A taste of Eden ", from alive #317, March 2009

Elk Steak with Sour Cherry Wild Mushroom Sauce, Truffle Potato Pave, Roasted Beets, and Savoy Cabbage

Elk Steak with Sour Cherry Wild Mushroom Sauce, Truffle Potato Pave, Roasted Beets, and Savoy Cabbage

Game meats such as elk and bison are becoming more widely available and provide a flavourful and healthy alternative to traditional red meat proteins. With this leaner meat, it is best to avoid overcooking, which leads to toughening. The sour cherries and wild mushrooms make for an ideal pairing atop the game. Elk Rib-Eye 6 - 5 to 6 oz (140 to 170 g) elk rib-eye steaks 6 slices smoked bacon Sea salt and fresh pepper Preheat grill to medium-high. Season and wrap elk rib-eyes with bacon, holding in place with toothpicks. Cook on grill for 3 to 4 minutes per side. Grill until desired doneness and hold aside until ready to serve. Sour Cherry Wild Mushroom Sauce 1/4 cup (60 mL) sweet onion, sliced 1 Tbsp (15 mL) unsalted butter 1 1/2 cups (350 mL) wild mushrooms 1 Tbsp (15 mL) garlic, minced 3 Tbsp (45 mL) sour cherries Sea salt and fresh pepper Sweat onions with butter in a pan over medium heat until translucent (about 5 minutes). Add mushrooms and garlic; toss and cook for another 3 minutes before adding cherries and seasoning to taste. Mix gently to heat through. Truffle Potato Pave Chef’s tip: When all potatoes are layered, use a similar-sized baking dish to press down on potatoes to compress and even out the potato and cheese layers. 1 tsp (5 mL) butter 1/2 cup (125 mL) cream 1 egg yolk 1/2 cup (125 mL) fresh parsley, chopped Sea salt and fresh pepper, to taste Nutmeg, to taste 3 large potatoes, thinly sliced 1 oz (28 g) black truffles, very thinly sliced 2 cups (500 mL) Grana Padano cheese, grated Preheat oven to 350 F (180 C). Butter 9 x 13 in (23 x 33 cm) baking dish. Mix together cream, egg yolk, parsley, salt, pepper, and nutmeg. Blend together with sliced potatoes. Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the thinly sliced truffles. Sprinkle with 1/3 of the grated cheese. Repeat layers two more times, ending with a layer of cheese. Bake for 35 to 40 minutes in preheated oven until potatoes are tender and cheese is browned and bubbly. Let rest for 10 minutes before serving to allow sauce to thicken. Roasted Beets 6 red beets 2 Tbsp (30 mL) maple syrup Preheat oven to 375 F (190 C). Scrub beets to remove any dirt. Rub with maple syrup and roast on a baking sheet until tender (35 to 60 minutes or longer, depending upon size). Cool, then top and tail beets. Use a potato cutter to make cylinders, and reserve to serve alongside rib-eye. Savoy Cabbage 1 cup (250 mL) Savoy cabbage, washed, thinly sliced 1/2 cup (125 mL) whipping cream (35 percent) Tapioca starch, as needed Sea salt Blanch cabbage and cool in an ice bath. Bring cream to simmer and whisk in tapioca starch until cream becomes thick. Season with salt, cool, and reserve to serve alongside rib-eye. Alternately, serve rib-eye with colourful, seasonal vegetables and roasted potatoes. Serves 6. source: " A taste of Eden ", from alive #317, March 2009

Poached Lobster and Avocado Salad with Coconut and Lemon Grass Reduction, Citrus Salsa, and Grilled Croutons

Poached Lobster and Avocado Salad with Coconut and Lemon Grass Reduction, Citrus Salsa, and Grilled Croutons

Nothing rejuvenates the senses like a serving of citrus redolent with the colours and scents of summer. Layered with the flavours of lemon grass and coconut and the soft textures of lobster and avocado, this starter, though cold, will banish the chill. Lobster and Avocado Salad 12 oz (340 g) white onion, thinly sliced 12 oz (340 g) button mushrooms, sliced 2 Tbsp (30 mL) butter 6 oz (170 g) poached lobster, diced medium 3 avocados, diced small 6 Tbsp (90 mL) mayonnaise Lime juice, to taste Sea salt and fresh pepper Over medium heat, braise onions and mushrooms in butter until soft but without colouring; drain and reserve. Place diced lobster and avocado in bowl and mix lightly with mayonnaise, lime juice, and braised onions and mushrooms. Add salt and pepper to taste. Citrus Salsa 6 Tbsp (90 mL) orange and grapefruit segments 2 Tbsp (30 mL) pineapple, diced 2 Tbsp (30 mL) red bell pepper, finely diced 2 Tbsp (30 mL) red onion, diced 1 Tbsp (15 mL) honey Pinch cilantro, finely chopped, to taste Chili flakes, to taste Sea salt and fresh pepper, to taste Mix all ingredients together and reserve. Coconut and Lemongrass Reduction 1 Tbsp (15 mL) garlic, chopped 1 Tbsp (15 mL) shallots, chopped 4 lemon grass sticks, whites only, finely chopped 1 cup (250 mL) whipping cream (35 percent) 1 Tbsp (15 mL) lemon zest 1/2 cup (125 mL) coconut milk Sea salt and fresh pepper, to taste Sweat garlic and shallots over medium-high heat for 4 minutes. Add lemon grass to release oils, and stir for 1 minute before adding cream and lemon zest. Bring to boil and reduce mixture by half before adding coconut milk and seasoning. Grilled Croutons 1/2 French baguette, cut into strips 1/2 x 4 in (1 x 10 cm) long Olive oil Sea salt and fresh pepper Drizzle baguette strips with olive oil and season to taste before either grilling or baking to desired doneness. To serve: Spoon a serving of the lobster and avocado salad onto each plate, topping with citrus salsa, and drizzling with coconut and lemon grass reduction. Arrange croutons in strips alongside. Serves 6. source: " A taste of Eden ", from alive #317, March 2009

Citrus Salad

Citrus Salad

Just like a good sorbet, this salad prepares the palate for nearly any entrée to follow. Salad 1 orange 1 grapefruit 6 cups (1.5 L) mixed greens 10 thin slices Parmesan cheese 1/4 cup (60 mL) crushed walnuts Salt and freshly ground pepper 2 Tbsp (30 mL) chopped chives Dressing Juice of 1 lemon Juice of 1 lime 1 Tbsp (15 mL) extra-virgin olive oil 1 clove garlic, minced 1/4 tsp (1 mL) salt 1 Tbsp (15 mL) marmalade To prepare salad, cut ends off orange and grapefruit and then remove skin in strips, working all the way around fruit from top to bottom. Cut along side of membrane to remove sections of citrus fruit. Arrange mixed greens on plate and top with grapefruit and orange sections and Parmesan cheese. Sprinkle with crushed walnuts. To prepare dressing, combine lemon and lime juices with olive oil in small jar. Add garlic, salt, and marmalade and cover with lid. Shake vigorously to combine. Pour dressing over salad and season to taste. Garnish with chives. Serves 4. Broiled Citrus Salmon Fish and citrus go hand in hand. Rather than squeezing lemon onto your salmon at the table, try this fresh new way of incorporating citrus zest. 1 /3 cup (80 mL) honey 1/3 cup (80 mL) orange juice 1/4 cup (60 mL) lemon juice 1/2 tsp (2 mL) salt Pinch freshly ground pepper 3 cloves garlic, minced 3 Tbsp (45 mL) extra-virgin olive oil 4 - 4 oz (120 g) salmon steaks Preheat oven to 375 F (190 C). Combine honey, orange and lemon juices, salt, pepper, garlic, and oil in resealable plastic bag. Add salmon, seal bag, and let marinate in refrigerator for 2 to 3 hours. Remove salmon from marinade, reserving marinade. Place salmon on ungreased foil-lined pan (salmon skin will stick to pan, easing separation once cooked). Cover salmon tightly with another sheet of foil. Bake 20 minutes or until thoroughly cooked. Bring reserved marinade to boil in small saucepan for 3 or 4 minutes until reduced. Drizzle sauce over salmon and serve. Serves 4. Source: " Squeeze some sunshine," from alive #316, February 2009

Mini Lava Cakes

Mini Lava Cakes

Use dark chocolate that has been processed correctly for the best flavanol hit. 1/4 cup (60 mL) 10 percent cream 6 oz (175 g) dark chocolate, broken into pieces 1/2 cup (125 mL) unsalted butter 3 large eggs 1/2 cup (125 mL) granulated sugar 1/2 tsp (2 mL) pure vanilla extract 1/4 cup (60 mL) cake and pastry flour Pour cream into small saucepan. Add 2 oz (50 g) chocolate. Heat on low; slowly melt chocolate, stirring occasionally. When chocolate is almost melted, remove from heat and stir till melted. Pour into glass measuring cup and place in fridge. Place 4 oz (125 g) chocolate in clean, small saucepan. Add butter; heat on low. Melt slowly, stirring occasionally. When chocolate is almost melted, remove from heat, and stir till melted. Set aside. In medium bowl beat eggs with sugar for 5 minutes or until the mixture is very thick. Beat in vanilla. Fold in melted chocolate. Sift flour over the batter and fold in till well incorporated. Grease 6 - 4 oz (125 g) ramekins with unsalted butter. Scoop chocolate batter into ramekins till half full. Drop in 1 heaping teaspoon of the cooled chocolate mixture. Scoop remaining chocolate batter into ramekins. Store in fridge for 2 hours or up to 1 day. To serve, preheat oven to 400 F (200 C). Remove ramekins from fridge. Bake for 15 minutes. Remove from oven and let cool for 5 minutes. Run knife around edges and flip onto plate. Serve with berries. Serves 6. Each cake contains: 405 calories; 4 g protein; 22.5 g total fat (13.7 g sat. fat, 0 g trans fat); 43.5 g carbohydrate; 1 g fibre; 38 mg sodium source: " Chocolate chocolate everywhere ", from alive #316, February 2009

Potato and Arugula Salad with Mustard and Roasted Garlic Dressing

Potato and Arugula Salad with Mustard and Roasted Garlic Dressing

2 heads roasted garlic Olive oil for drizzling over garlic 3 Tbsp (45 mL) sherry or red wine vinegar 1 shallot, finely chopped, soaked in ice water for 30 minutes and drained 2 tsp (10 mL) Dijon mustard 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 3 Tbsp (45 mL) olive oil 2 lb (1 kg) small potatoes 1/2 cup (125 mL) red wine vinegar 1/2 tsp (2 mL) salt 1 bunch arugula, trimmed Roast garlic: preheat oven to 350 F (180 C); slice pointed tops off two heads of garlic to expose cloves inside; place heads on tinfoil and drizzle oil over top; wrap heads tightly in foil; bake for 40 minutes or until garlic is soft; remove from oven, unwrap, and allow to cool. Make dressing: squeeze garlic out of cloves into food processor. Add vinegar, shallot, mustard, salt, pepper, and olive oil and blend together. Taste and adjust seasonings if necessary. Scrub potatoes well. Cut in half, if necessary, so they’re about 1.5 in (4 cm) in diameter. Place in large pot of water with vinegar and salt. Bring to boil and cook for 20 minutes or until tender. Drain. Combine dressing with hot potatoes. Cool for five minutes. Arrange arugula in shallow bowl and spoon potatoes and dressing on top. Toss lightly. Serve warm or at room temperature. Makes 6 to 8 servings. Each serving contains: 198 calories; 4 g protein; 7.2 g fat (1 g sat. fat, 0 g trans fat); 31.8 g carbohydrates; 2.7 g fibre; 420 mg sodium Reprinted from HeartSmart Cooking for Family and Friends by Bonnie Stern with permission of Random House Canada. Bonnie Stern’s latest book is Friday Night Dinners (Random House, 2008). source: " Nutritious crispy chicken meals ", from alive #320, June 2009

Hot Chocolate & Cocoa Recipes

Hot Chocolate & Cocoa Recipes

Basic Hot Chocolate for One Rich and creamy, this hot chocolate is a mini meal. 1 cup (250 mL) milk 2 oz (50 g) of a 70% cocoa chocolate bar, broken into pieces Pour milk into small saucepan. Heat over medium heat until milk is steamy. Reduce heat to low. Add broken pieces of chocolate and whisk until chocolate is melted. Pour into a mug and serve. Each serving made with skim milk contains: 416 calories; 13 g protein; 24 g total fat (14 g sat fat, 0 g trans fat); 38 g carbohydrates; 6 g fibre; 127 mg sodium Basic Cocoa for One This is an adult version that’s not too sweet. Buy a mini whisk, sometimes called a cocoa whisk, to make sure your cocoa is lump free. 1 cup (250 mL) milk 2 Tbsp (30 mL) natural cocoa powder 1 Tbsp (15 mL) cane sugar or sweetener of choice to taste Pour 3/4 cup (180 mL) milk into small saucepan. Heat over medium heat until steamy. Add cocoa powder and sugar to the remaining 1/4 cup (60 mL) of milk and whisk until blended. Whisk cocoa paste into steamy milk. Stir until frothy. Pour into a mug and serve. Each serving made with skim milk contains: 180 calories; 11 g protein; 2 g total fat (0 g sat fat, 0 g trans fat); 31 g carbohydrates; 2 g fibre; 120 mg sodium Adapted from Ultimate Foods for Ultimate Health: And don’t forget the chocolate! by Mairlyn Smith and Liz Pearson (Whitecap Books, 2007). Tip: Not sweet enough? Add extra cane sugar or your favourite natural sweetener such as honey. Chai-Infused Cocoa This chai-inspired hot cocoa has the antioxidant powers of cocoa, cinnamon, cloves, allspice, and cardamom to help ward off a cold and warm your soul. 2 cups (500 mL) milk 6 whole green cardamom seeds 4 whole black cardamom seeds 1/2 tsp (2 mL) each of whole black pepper corns, whole allspice, and whole cloves 1/4 cup (60 mL) natural cocoa powder 2 Tbsp (30 mL) cane sugar or sweetener of choice to taste 1 tsp (5 ml) ground cinnamon Pour 1 2/3 cup (400 mL) of milk into small saucepan. Add green and black cardamom seeds, black peppercorns, allspice, and cloves to pot. Heat over medium heat until milk starts to steam. Cover, reduce heat to low, and steep spices and milk together for 10 minutes. Make a paste with the cocoa powder, sugar, cinnamon, and remaining 1/3 cup (80 mL) of milk. Whisk into steamy milk. Stir until frothy. Strain into two mugs. Serves 2. Each serving made with skim milk contains: 180 calories; 11 g protein; 1 g total fat (0.6 g sat fat, 0 trans fat); 31 g carbohydrates; 2.6 g fibre; 121 mg sodium source: " Hot Chocolate & Cocoa ", from alive #326, December 2009

Spiced Israeli Couscous with Prunes and Ginger

Spiced Israeli Couscous with Prunes and Ginger

This is a great vegetarian dish, or it can be paired with meats such as lamb, rabbit, or poultry. Israeli couscous is a small, round, toasted semolina pasta that should not be confused with the tiny yellow North African couscous. Sauces stick to it perfectly! 1 cup (250 mL) Israeli couscous 2 cups (500 mL) vegetable stock 2 large organic carrots, peeled and finely chopped 1 tsp (10 mL) unsalted butter 1 cup (250 mL) prunes 1 tsp (2 mL) honey 1 cardamom pod 2 Tbsp (30 mL) extra-virgin olive oil 1 onion, finely chopped 4 cloves garlic, peeled and sliced 1 tsp (5 mL) ginger, finely chopped 1/2 tsp (2 mL) cumin seeds 1 pinch dried chilies Salt and pepper Cilantro to garnish Toast couscous in a 325 F (160 C) oven until lightly browned. Heat vegetable stock to a simmer. In small saucepan add carrots, butter, pinch of salt, and just enough water to cover carrots. Cook at high heat until carrots are soft enough to break easily with the back of a spoon, then purée and reserve. Poach prunes in 2 cups (500 mL) water with honey and cardamom until soft. In medium saucepan sweat onion, garlic, and ginger in olive oil (over low heat and covered with a tight-fitting lid). Add cumin seeds, chilies, and couscous. Add enough simmering stock to cover the couscous and gently simmer, stirring occasionally. As the liquid reduces, keep adding enough to cover and cook until just tender. Season to taste. To serve, combine couscous and carrot purée. Top with poached prunes and cilantro. source: " Prunes ", from alive #342, April 2011