Happy New Year

Today is the beginning of the Jewish New Year.  I just wanted to take a quick moment to wish all of my Jewish Tomato Snobs a Shana Tova! May this year be sweet and delicious for you and your families. Tonight we start off our celebrations at my in- laws for dinner. I'm trying out a new recipe for an honey apple fennel crisp. I'll keep you posted on how it's received. 
Chow for now!

Peanut butter and date poppers

What a day... I know people say Mondays suck but this week Tuesday is just the pits. I've been running around all day and I feel like I'm on empty from no sleep last night and a lack of proper meals today while being on the go. In the middle of my day I got stuck for an hour and 45 mins on the phone with ROGERS trying to speak to someone about my internet and cable not working. I started to make a crumble mid day to get my multitask on since I was stuck on hold any way. Then a giant wrench was thrown into my plan as soon as my crumble was ready for the oven. My go-to baking dish was missing.  I realized it was probably still in my husbands car from when we took a cobbler up to the cottage in August. $%#$#@*^ or FML as they say. I had to leave the filling (roasted apples and fennel) until I could get my hands on the proper baking dish this eve. I got home from after work errands and party planning with Jill (who I could tell wanted to kill me the entire time) and I'm totally starving. I forgot to pack some snacks to get me through the day and I'm cranky and ravenous. If only I had a few of these amazing Peanut butter date poppers In my purse I would have been in way better spirits. These treats are amazing! They take about five minutes to make and will last a few weeks in the fridge. 
Just note they definitely taste better at room temp. 
INGREDIENTS: 
1/4 cup oats - ground
12 dates - pitted
2 tbs pumpkin seeds (optional)
4 tbs chunky peanut butter
small handful of raisins
PREP: In a mini chop or using an immersion blender toss in oats and pulse a few times. Add dates and seeds then continue to pulse until finely chopped. Add peanut butter and pulse until smooth - add raisins at the end so they remain mostly intact to give the poppers more texture. 
FORM: divide and roll mixture into 12 bite size balls and they are ready to eat! 

Chopped salad with Dill vinaigrette and an 11 hour road trip

If any of you have ever been on a long car ride  you how annoying it can be to get a decent meal. Options are limited if you're trying to save time and keep close to the highway. I usually like to pack carrot sticks, fruits and rice cakes or baked chips to snack on since I know when we finally stop the options will be mostly fried and packed  with saturated fats.  I figure If I can at least have a healthy snack before the saturated fatty meal. My rationale is that I'll eat less of it, and won't be as guilty for consuming gross junk food.  On our last road trip to Philly I had some time before we left so I decided to whip up a chopped salad. I brought a few plastic cups and spoons thinking it would be easy access in the car. This salad was delicious and a much needed dose of veggies before arriving in the US, where cheese steaks would be on the menu along with a trip to the Sugar Philly truck and lord knows what else. 
INGREDIENTS: 
Chick peas
sugar snap peas
radishes 
yellow pepper
corn (cooked and cut off the cob)
cucumber
carrots (purple & orange)
hearts of palm 
artichoke hearts 
celery
PREP: Use whatever veg you like - this combination was quite tasty and I pretty much just used up whatever I had left in my fridge. Chop everything add vinaigrette and presto done! The salad is even better the next day 


FOR VINAIGRETTE: 
1 tbs dijon mustard
chopped dill - handful 
1 garlic clove - minced 
1/2 tbs honey 
2 tbs red wine or white wine vinegar 
3-4 tbs olive oil 
s&p to taste 

The perfect corned beef sandwich - Mo Pancers

Mo Pancer's Deli better known simply as Pancer's is definitely one of the best places to get corned beef and smoked meet in Toronto. It's a Jewish deli on Bathurst st. that will not disappoint. They serve all the Jewish classics including kishka, knish  and obviously matzo ball soup. Most of the waitresses have worked there since they first opened in 1957 - I tease. If you're dining in make sure to get the french fries - they are top notch and the sour dills are legendary. I like to enjoy my sandwich with a black cherry soda classic deli beverage. For dinner in a pinch I like to pick up some lean corned beef a cole slaw and a fresh rye bread. Their cole slaw is just the way I like it garlicky and sour. Hot and regular mustard are a sandwich must in my books. As you see from my photo, I go half and half on the beef, vs slaw proportion instead of the piled high variety. Too much meat just leads to a beef coma, and inability to breathe or move, and can lead too uncontrollable sweating, referred to as "the meat sweats". 
Chow for now. 

'cause I eats me Spinach!

You've heard your mother say it before "eat your spinach" and sometimes it is true... mother knows best! Spinach is one of those miracle foods. High in everything good for you. Calcium, vitamin A, B, C, D, E, F... you name it. Spinach not only fiber rich it also has folic acid, magnesium and even posses cancer controlling nutrients. It can also protect against heart disease. Fresh or frozen everyone can benefit from eating spinach. Believe it or not slightly cooked spinach has the most nutrients and best of all it takes seconds to cook this wonder veg. One of my favorite ways to get spinach into my diet is to simply add it to any tomato sauce, chili or soup since it so easily melts in. Even back in my university days where everything I cooked came out of a microwave, spinach was a part my routine. A great lunch idea if you do have a microwave at work/ school is bring a micro-proof tupperware filled with your favorite soup then toss in  few nuggets of frozen spinach. Everything will heat together and become instantly healthier. 

Peanut Butter Granola Bars

I know everyone loves chewy granola bars. It takes you back to your childhood and reminds you that your favorite snack was always one of those Quaker chewy bars. Ok maybe not your favorite but I was seriously deprived of anything sweet and snacky when I was a child and any time I went to friends houses and we got granola bars I was a ridiculously happy camper.  These granola bars are dead simple and you can add or take away any nuts, dried fruits, butters you like. I used what I had and it worked out deliciously well.  


INGREDIENTS: 10" baking pan
1 egg white - beaten until fluffy 
1/2 cup natural chunky peanut butter 
1/4 cup brown sugar
2 tbs honey
1/3 cup grape seed oil or melted unsalted butter 
2 cups old fashioned oats
1/4 cup pumpkin seeds
1/2 cup raisins or any dried fruit
1/4 cup chocolate chips 
1/2 tsp almond extract
pinch salt
parchment paper

PREP: Pre heat your oven at 350. Beat egg white until soft peeks form then fold in peanut butter, sugar, honey, almond extract, and oil and add pinch of salt. Then add in all dry ingredients and continue folding until everything is combined.
BAKE: Place parchment paper lining the bottom of the baking pan and cover with cooking spray. Then spread the mixture in an even layer tightly packed. Bake at 350 for 15 mins or until golden on top and around the edges. Let cool for at least 1 hour before cutting.

Warm Basil Potatoes

This potato salad style dish is made with roasted potatoes  and can be served hot or room temp. If you  want to serve the dish cold I would recommend boiling the potatoes instead of roasting. A few weeks ago I bought a huge bunch of fresh local basil and this was a great way to enjoy a heaping handful of one of my favorite herbs. This recipe utilizes my recipe for Lebanese Garlic Sauce. Basically add a ton of chopped basil to a few tbs of the Labanese garlic sauce then smother all over warm roasted potatoes and presto perfect side dish for dinner. If you are going to serve this as a potato salad add super finely sliced celery, radishes and some green onion. Simple is always delicious!

Soft boil egg over crispy polenta and roasted red pepper sauce

So sorry snobletts. I tried my hardest to post last night. Yesterday was a super busy day for me. I'm the Creative Director at Canada Rugby League and we've ben buzzing to getting everything done for the last two games of the season. I wanted to post this photo last night, but my photoshop kept crashing. I think my computer was tired - maybe it should have been a cue to just go to bed. Any way this a.m. we are back in business. I do not have a recipe for this yummy dish I whipped up a while back but I figured sharing was definitely in order. 
I don't remember anything being so difficult, but as far as i'm concern yummy food shouldn't be difficult to make as long as there is a little love added. The steps in this go something like this...
1- soft poached egg s&p
2 - crispy polenta (pre-made from grocery store - cut into thin rounds and fry in a little evoo on a non stick pan for a few mins on each side, then transfer to the oven on broil for another 5 on each side)
3- blanched green peas  (20-30 second blanch)
4- roasted red pepper sauce (roast peppers in the oven until chard with black. Then place in a bowl covered until cooled. Remove skin, place in blender and puree. Add puree to sauce pan and heat add touch of tomato sauce, or stock and touch of cream s&p)


I'll post again this eve to make up for yesterday. 


Any requests?

Tofu steak with soba noodles and stir fried summer veg

Isn't this just one of the most appetizing pieces of tofu you've ever seen? Well believe it or not it taste great as well. I know you're out there. You think tofu is a gnarly ingredient only used by vegans and meatless freaks who live off of compressed soy based products. You think it's completely tasteless and has the ability to turn you into a granola hippie, tree hugging, flatulent maniac. Well it wont and it's not tasteless at all. It's like the blank canvas for the health conscious culinarian. Some of the health benefits include
* can help lower LDL bad cholesterol
*  raise HDL good cholesterol 
* for women with menopause can lessen symptoms 
* most tofu's are calcium enriched 
* rich in energizing minerals 
* contains selenium which has antioxidant qualities, can help prevent cancer 
* good source of iron
and so on... 
INGREDIENTS: 
1 tsp chinese 5 spice 
block of firm tofu - cut in two .5 inch steaks (you can use semi firm if you prefer, but not silken it will not fry the same way)
1 small cooking onion - sliced .5 inch thick and halved
1 zucchini - sliced into .5 inch rounds 
1 summer squash - sliced into .5 inch rounds 

1 red pepper - cut into .5 inch slices and halved

bunch of Japanese soba noodles - boiled and rinsed in cold water (prevents sticking)

1 cup frozen shelled edamame - blanched in water 

2 cloves garlic - minced 

1 tbs ginger - minced

soya sauce - a few tbs (to your taste) 

rice wine vinegar - splash

1 tbs sesame oil - for finishing 

canola oil - drizzle for stir frying 

szechuan peppercorn - pinch of ground (optional)

This dish can be eaten hot or room temp. 

PREP: Chop all veg. Bring water to boil and cook the edamame for 2-3 mins. Remove from water and transfer into ice cold water to stop the cooking. Dry with paper towel and place off to the side. Then reuse the boiling water for the soba  noodles. Cook about 8 mins (do not salt the water like for pasta). Remove from boiling water and place them in a cool water bath, then into a colander and let the noodles drain. Cut the tofu into steaks then press between a sheet of paper towel to remove any extra liquid. Dust the tofu with 5 spice before frying. 

COOK: Heat a non stick pan  with a drizzle of canola oil for the tofu. You want the oil very hot to create a crispy skin on the tofu. In  wok or a deeper fry pan heat another drizzle of canola oil to a medium high heat. Add onions to the hot oil, cook for a few mins (until translucent) then add garlic and ginger. When you can smell the ginger and garlic add the zucchini and summer squash and cook for 2-3 mins add peppers, soy sauce and sesame oil then continue cooking another 2-3 mins. I prefer my veg just slightly cooked, you can cook the stir fry longer if preferred. Before serving toss noodles in a small drizzle of sesame oil splash of rice wine vinegar and drop of soy. 

SERVE: Just use my photo as a guideline for plating, then wait for the ooohhh's and ahhh's. You can also top with a sprinkle of sesame seeds. 

Orchard Crumble

The end of summer means the most amazing peaches, nectarines, pears and plums. One of my favorite ways to enjoy these delicious pitted fruits are in a crumble. It's a super simple dessert and will never disappoint! You can use any combination of nuts, brown sugar, oats maple syrup butter/ oil you want for the topping. This dessert is extremely forgiving! There is very little measuring involved so all of you fellow Tomato Snobs should be able to do your own experimenting when trying out the recipe. Oh yes you must not forget vanilla ice cream or frozen yogurt when serving, it's an absolute must.  The crumble is best served warm.  
INGREDIENTS: For the filling
4 peaches - de-pitted & chopped

4 nectarines - de-pitted & chopped 
6 red plums - de-pitted & chopped
6 yellow plums - de-pitted & chopped
4 black plums - de-pitted & chopped
1/2 tsp cardamom 
1/2 lemon zested
2 tbs graham flour (or any flour) 
2 tbs or more - cane sugar or brown sugar or whatever sweetener you like
For the Topping 
2 1/2 - 3 cups or old fashioned oats 
1/2 cup chopped pistachios 
1/2 cup cold butter (chopped) or grape seed oil 
1/2 cup honey 
1/2 tsp cinnamon 
pinch of salt
PREP: Pre heat your oven to 350. You may leave the skins on the fruit or if you wish to remove it cut an x in the bottom of each fruit. Bring a big pot of water to boil, drop the fruit in the boiling water for 30 seconds or so, then transfer them into a bath of ice cold water - the skin should easily peel off. Mix all of the filling ingredients together. The topping can be made by pulsating in a cuisinart, or just mash it up between your fingers. 
BAKE: In a buttered baking dish transfer all the filling, then pour the topping in an evenly distributed layer. Bake at 350 for 45 mins or so. 
SERVE: warm with ice cream or fro yo.