This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E, Thiamine, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.
Butternut squash is a nutrient dense vegetable, just like sweet potatoes and pumkin. It is a great source of vitamin E, thiamine, niacin, vitamin B6, calcium, magnesium, vitamin A & C, potassium and maganese. It is low in sodium, saturated fat, and cholesterol and a great food to eat when in season! Butternut squash is not only used for the famous fall soup, it can be also used in salads, risottos, as a puree or just as a vegetable side dish.
One simple vegetable side dish I came across on www.marthastewart.com was 'butternut squash fries'. If you have ever had sweet potatoe fries, you will love these! Try this recipe:
Butternut Squash Fries
Ingredients
Serves 4
1 medium butternut squash
2 teaspoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
Directions
Preheat oven to 425 degrees. Prepare butternut squash; cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.
Butternut Squash and Almonds
In season foods-October. (taken from google images)
Thursday, October 18, 2007
Thursday, August 23, 2007
Ricardo & Friends Makes Vegetarian No-Pasta Lasagna
Today I was watching Ricardo & Friends on Food Network Canada. He was making a whole vegetarian meal for his visiting friends. Along with being a meat eater, I love to also eat the vegetarian options, so this episode sounded pretty fun when it first started.
When he said he was going to be cooking a vegetable no-pasta lasagna, I thought that all it would be would be a bunch of vegetables and cheese...and although that sounds good, it just didn't seem nutritious enough. But once he started making it, I was very surpised with all of the good nutritious ingredients he put in. I was able to get the recipe off www.foodtv.ca (which is a great website)! I have not yet attempted to make it yet, but I thought I would share it right away!
Vegetarian No-Pasta Lasagna Yield: 6
Ingredients:
Vegetarian No-Pasta Lasagna
10 x Italian tomatoes, halved and seeded
2 x cloves garlic, chopped
2 teaspoons dried oregano
1/4 cup olive oil
1/2 cup finely chopped shallots
1/2 cup firm tofu, drained and crumbled
1 cup ricotta cheese
1 x heads romaine lettuce
1-1/2 cups artichoke hearts packe din oil, drained and chopped
1/2 pounds asparagus, trimmed and blanched
3 cups grated mozzarella
salt and pepper
Directions:
With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking pan with parchment paper.
In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake about 2 hours. Allow to cool. Pull off the skin by hand.
In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add half of the ricotta. Season with salt and pepper. Set aside.
In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immerse in a bowl of ice water. Drain and lay the leaves side by side on a clean tea towel. Set aside.
With the rack in the middle position, preheat the oven to 180°C (350°F).
Spread half of the tomatoes on the bottom of a 25 x 18-cm (10 x 7-inch) Pyrex baking dish. Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture. Cover with another layer of lettuce leaves. Lay the asparagus on top and add 250 ml (1 cup) mozzarella. Cover with yet another layer of lettuce leaves and add the artichoke mixture. End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
Bake until the lasagna is heated through and the cheese on top is golden, about 45 minutes. Let stand for 10 minutes before serving.
To take a look at this recipe on the Food Tv website, go to: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8217
While you're there, take the time to explore the site, it has some helpful hints and tips along with really great websites...just make sure you watch your time, because it makes time fly by!
I was also thinking that if you didn't like tofu, chicken or turkey as a subsitution might make the lasagna taste just as good.
Enjoy!
When he said he was going to be cooking a vegetable no-pasta lasagna, I thought that all it would be would be a bunch of vegetables and cheese...and although that sounds good, it just didn't seem nutritious enough. But once he started making it, I was very surpised with all of the good nutritious ingredients he put in. I was able to get the recipe off www.foodtv.ca (which is a great website)! I have not yet attempted to make it yet, but I thought I would share it right away!
Vegetarian No-Pasta Lasagna Yield: 6
Ingredients:
Vegetarian No-Pasta Lasagna
10 x Italian tomatoes, halved and seeded
2 x cloves garlic, chopped
2 teaspoons dried oregano
1/4 cup olive oil
1/2 cup finely chopped shallots
1/2 cup firm tofu, drained and crumbled
1 cup ricotta cheese
1 x heads romaine lettuce
1-1/2 cups artichoke hearts packe din oil, drained and chopped
1/2 pounds asparagus, trimmed and blanched
3 cups grated mozzarella
salt and pepper
Directions:
With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking pan with parchment paper.
In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake about 2 hours. Allow to cool. Pull off the skin by hand.
In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add half of the ricotta. Season with salt and pepper. Set aside.
In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immerse in a bowl of ice water. Drain and lay the leaves side by side on a clean tea towel. Set aside.
With the rack in the middle position, preheat the oven to 180°C (350°F).
Spread half of the tomatoes on the bottom of a 25 x 18-cm (10 x 7-inch) Pyrex baking dish. Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture. Cover with another layer of lettuce leaves. Lay the asparagus on top and add 250 ml (1 cup) mozzarella. Cover with yet another layer of lettuce leaves and add the artichoke mixture. End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
Bake until the lasagna is heated through and the cheese on top is golden, about 45 minutes. Let stand for 10 minutes before serving.
To take a look at this recipe on the Food Tv website, go to: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8217
While you're there, take the time to explore the site, it has some helpful hints and tips along with really great websites...just make sure you watch your time, because it makes time fly by!
I was also thinking that if you didn't like tofu, chicken or turkey as a subsitution might make the lasagna taste just as good.
Enjoy!
Tuesday, August 21, 2007
A Really Good Combo: Tomatoes and Peaches
Two of the most delicious fruits during the summer are by far tomatoes and peaches. The juices from both are just amazing when eaten at the right ripeness, and combined makes them even better!
Try chopping up a tomato and a peach, mixing them together, and adding a bit of balsamic vinegar and basil. It makes the perfect side to a summer meal!
Try chopping up a tomato and a peach, mixing them together, and adding a bit of balsamic vinegar and basil. It makes the perfect side to a summer meal!
Tuesday, August 14, 2007
Salad of Haricots Verts, Tomato Tartare and Chive Oil
Salad of Haricots Verts, Tomato Tartare and Chive Oil is from the amazing cookbook 'The French Laundry Cookbook' by Thomas Keller. The French Laundry restaurant in Napa Valley is one of the best restaurants in the United States, and Keller wrote a cookbook incorporating a few of the foods he serves, along with tips and techniques.
We both tried this recipe (which is on page 64-65) and everyone loved it, it takes a lot of time, but the recipe is very easy to follow and the result is fantastic!
The tomato tartare has such an intense flavour, you would never think of a tomato being so flavourful! For the chive oil, you can substitute it for basil oil if you wish. This recipe may also be made without the shallot, chives and tomato powder.
This recipe isn't just delicious, it is also very pretty once plated.
We both tried this recipe (which is on page 64-65) and everyone loved it, it takes a lot of time, but the recipe is very easy to follow and the result is fantastic!
The tomato tartare has such an intense flavour, you would never think of a tomato being so flavourful! For the chive oil, you can substitute it for basil oil if you wish. This recipe may also be made without the shallot, chives and tomato powder.
This recipe isn't just delicious, it is also very pretty once plated.
Salad of Haricots Verts, Tomato Tartare, and Chive Oil
The French Laundry Cookbook by Thomas Keller
Ingredients
*get really good beans and really good tomatoes
6 ounces haricots verts, ends trimmed and cut into 1-inch lengths
Tomato Tartare
½ cup finely chopped tomato confit (about 24 pieces) (recipe follows)
1 ½ teaspoons finely minced shallot
1 teaspoon minced chives
½ teaspoon balsamic vinegar
Red Wine Vinegar Cream
1/3 cup heavy cream
1 teaspoon red wine vinegar
¼ teaspoon kosher salt, or to taste
freshly ground black pepper
Chive oil (bottom of page), in a squeeze bottle
1 ½ cups frisée (tender leaves only) *you may also use any type of sprout
extra virgin olive oil
kosher salt
Blanch the haricots verts in boiling salted water until they are just cooked though, 2 to 4 minutes, depending on the age and size of the beans. Chill the beans in ice water, drain, and dry on paper towels.
For the tomato tartare: combine the tomato confit, shallot, chives, and balsamic vinegar in a small bowl. Refrigerate until shortly before serving.
For the red wine vinegar cream: Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly and you can see the trail of the whisk in the bowl. Using the whisk, fold in the red wine vinegar and season with the salt and pepper to taste. Do not over beat the cream, as it will continue to thicken when it is tossed with the beans.
To complete: Place a 3-inch ring mold on a serving plate./ squeeze a ring of chive oil around the inside of the mold. Place about 4 teaspoons of the tomato tartare in the center and use the back of a small spoon to spread the mixture so it fills the bottom of the mold. Gently lift off the ring mold and repeat with the remaining five plates.
Toss the beans with just enough of the cream mixture to coat them. Stack about ¼ cup of the beans in the center of each tomato disk, leaving about a ¾ inch border of tomato.
Toss the frisée with a drizzle of extra virgin olive oil and a sprinkling of salt.
For each plate, take about ¼ cup of the greens, twist it in the palm of your hand to make a compact bundle, and set the bundle on the stack of haricots verts. Sprinkle the top of each with a pinch of tomato powder.
Makes 6 servings
Tomato Confit
Tomatoes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Thyme sprigs
Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a pot of boiling salted water for a few seconds to loosen the skin. This will happen very quickly with ripe tomatoes. Immediately remove the tomatoes to an ice-water bath to cool.
Peel the tomatoes and cut them into quarters through the steam. Cut away the inner pulp, seeds, and any remaining ribs to leave a smooth “tomato petal.” Discard the seeds and save the trimmings to use in other recipes or for tomato powder.
Preheat the oven to 250ºF. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil and lightly sprinkle with salt and pepper.
Lay the tomato petals (inside of the tomato facing down) on the foil. Drizzle more oil over the tops of the tomatoes and sprinkle with salt and pepper. Top each piece of tomato with a small sprig of thyme.
Place in the over for 1 ½ to 2 hours, until the tomatoes have partially dried but still have some of their juices. Discard the thyme and refrigerate the confit in a covered container, with the oil, until ready to use, or for up to 1 week.
Chive or Basil Oil
1 packed cup chives cut into 1-inch pieces or 3 packed cups of basil leaves
About 1 cup canola oil or ¾ cup olive oil
Blanching time: None; place the chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste. For all herbs except chives boil for only 15 seconds then drain and blend with specified oil.
Makes about 1/3 cup
*get really good beans and really good tomatoes
6 ounces haricots verts, ends trimmed and cut into 1-inch lengths
Tomato Tartare
½ cup finely chopped tomato confit (about 24 pieces) (recipe follows)
1 ½ teaspoons finely minced shallot
1 teaspoon minced chives
½ teaspoon balsamic vinegar
Red Wine Vinegar Cream
1/3 cup heavy cream
1 teaspoon red wine vinegar
¼ teaspoon kosher salt, or to taste
freshly ground black pepper
Chive oil (bottom of page), in a squeeze bottle
1 ½ cups frisée (tender leaves only) *you may also use any type of sprout
extra virgin olive oil
kosher salt
Blanch the haricots verts in boiling salted water until they are just cooked though, 2 to 4 minutes, depending on the age and size of the beans. Chill the beans in ice water, drain, and dry on paper towels.
For the tomato tartare: combine the tomato confit, shallot, chives, and balsamic vinegar in a small bowl. Refrigerate until shortly before serving.
For the red wine vinegar cream: Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly and you can see the trail of the whisk in the bowl. Using the whisk, fold in the red wine vinegar and season with the salt and pepper to taste. Do not over beat the cream, as it will continue to thicken when it is tossed with the beans.
To complete: Place a 3-inch ring mold on a serving plate./ squeeze a ring of chive oil around the inside of the mold. Place about 4 teaspoons of the tomato tartare in the center and use the back of a small spoon to spread the mixture so it fills the bottom of the mold. Gently lift off the ring mold and repeat with the remaining five plates.
Toss the beans with just enough of the cream mixture to coat them. Stack about ¼ cup of the beans in the center of each tomato disk, leaving about a ¾ inch border of tomato.
Toss the frisée with a drizzle of extra virgin olive oil and a sprinkling of salt.
For each plate, take about ¼ cup of the greens, twist it in the palm of your hand to make a compact bundle, and set the bundle on the stack of haricots verts. Sprinkle the top of each with a pinch of tomato powder.
Makes 6 servings
Tomato Confit
Tomatoes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Thyme sprigs
Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a pot of boiling salted water for a few seconds to loosen the skin. This will happen very quickly with ripe tomatoes. Immediately remove the tomatoes to an ice-water bath to cool.
Peel the tomatoes and cut them into quarters through the steam. Cut away the inner pulp, seeds, and any remaining ribs to leave a smooth “tomato petal.” Discard the seeds and save the trimmings to use in other recipes or for tomato powder.
Preheat the oven to 250ºF. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil and lightly sprinkle with salt and pepper.
Lay the tomato petals (inside of the tomato facing down) on the foil. Drizzle more oil over the tops of the tomatoes and sprinkle with salt and pepper. Top each piece of tomato with a small sprig of thyme.
Place in the over for 1 ½ to 2 hours, until the tomatoes have partially dried but still have some of their juices. Discard the thyme and refrigerate the confit in a covered container, with the oil, until ready to use, or for up to 1 week.
Chive or Basil Oil
1 packed cup chives cut into 1-inch pieces or 3 packed cups of basil leaves
About 1 cup canola oil or ¾ cup olive oil
Blanching time: None; place the chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste. For all herbs except chives boil for only 15 seconds then drain and blend with specified oil.
Makes about 1/3 cup
Wednesday, August 1, 2007
Iced Sun Tea
4 cups of water
4 tea bags
1 glass jar
Place 4 cups of water in a large glass jar; add the tea bags; lightly screw the lid on and place in direct sunlight; once the tea has seeped to your desired darkness, pour over ice or refrigerate until cold. Any type of tea works. This is a refreshing summer drink, a little more of a milder taste than canned ice tea or boiled, but definatly one to try! Enjoy!
Monday, July 30, 2007
Baton Rouge
We were both recently at the restaurant 'Baton Rouge'. When we first got there, the establishment looked rather large, but after a few minutes of sitting at our table waiting for our food, we discovered that the walls were hung with very large mirrors- which made the room look a lot bigger then it actually was. The service started out with a nice waitress who took our drink orders and gave us our menus. A couple minutes later another waitor came up to us and asked us if we were ready to order. We were a little confused, we already had someone taking care of us...he quickly informed us though, that Baton Rouge used the form of a "team wait staff"- it wasn't the best from of waitressing....it made the stay a little hectic, one person was taking our order, another was filling our glasses with water- it just all happened much to quickly. We ordered our food, we both ordered the baby back ribs with fresh veggies, and the other 2 people who were with us ordered the filet mignon with fries and the other one ordered chicken tenders with fries. 20 minutes, 30 minutes, 45 minutes....the food still wasn't at our table! We were getting a little antsy because of our hungry bellies. Finally after a long wait of 1 hour, with not even receiving a bread basket, we received our poorly presented food. I mean, it looked delicious, but who serves a head of broccoli and chunks of carrots? The ribs were excellet, they fell of the bone and melted in your mouth...the vegetable were alright, just a little daunting in size. Once the night was over we left the restaurant feeling satisfied and ready to head home. The meals cost between 15-29$ each. We would rate Baton Rouge a 1 star- meaning its good, the food was fresh and cooked properly, the service was efficient, the location was great and the fecility wasn't all to bad...just a little hectic and loud. This is an okay family restaurant or some where to come with a big group of people for a casual fun night.
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