Dry all the things...

While we've hauled out the dehydrator, let's dry everything else in the fridge...  These all make great snacks that can be packed away for lunches or, in our house, golf (always the golf).

Apples, strawberries, bananas, kale.  All natural, and the fruit gets a little sweeter, without adding any sugar.  For the kale, I toss it in a wee bit of olive oil, salt, pepper and chili flakes first.  Drying time varies depending on the water content of the food, but most can be done at around 135F.

If you don't have kitchen space for the machine, stick it in your garage...

Jerky

I don't like to buy Beef or Turkey Jerky in the shops, as they tend to be have a lot of chemicals.  Even the natural brands have soy sauce made with wheat, which is not cool in our house.  Making your own also allows you to choose the cut of meat, which can be hit or miss with a packaged brand.  I used a nice, lean grass-fed, organic top sirloin.  Anything without too much marbling will do just fine.

If you freeze the fresh steak for about 30 minutes first, it will be easy to slice into thin strips.  Cut against the grain, and then marinate the strips for 3 to 6 hours (minimum).  I suppose you could then dry in the oven at really low heat on cooling racks, but a good food dehydrator is a great investment, if you have the space.  In the dehydrator, I let it go for about 6 hours until it was dry, but still flexible.

There are unlimited marinade variations.  I used gluten-free soy sauce, agave, salt, pepper, red pepper flakes and habanero peppers.

MMmmm Soup...

It's that time of year - yeah!  Soup!  Throw it all in a pot and let it simmer all day.  If you use skinless, boneless chicken breast, seared first, it is very low in fat.  Use most any vegetable - it's the kind of thing that you can use up all the odds and ends in your fridge.  If you used plain water, you can leave all the spice and sodium up to your discretion.

Today it was tomato, kale, jalapeños, red pepper, chicken, garlic, salt, pepper, and a little rice vinegar.  About a half hour before serving I added rice noodles.  Yum.

Everything goes in the pan...

When cooking for a larger group, instead of making several veggie dishes, I like to combine several in one pan.  This day was brussel sprouts, corn cut from the cob, aubergine and shallots.  First trim and halve the brussel sprouts and blanch them in hot water for about a minute.  Cut the corn from the cob and dice the aubergine.  Sauté a chopped shallot in a little butter or olive oil, or a combination of both.  Add the rest of the vegetables and sauté until cooked through, but not too soft.  Add salt and pepper and some fresh herbs before serving.

This is really fast, really delicious, really healthy...  (If cooking a big meal, prepare this just before serving so it is hot and doesn't sit and get mushy...)

Rocket, Baby Kale, & Sugar Snap Pea Salad

There were fresh cut micro-greens at the market this day, and the baby red kale had our names written all over it.  Other lovely ingredients jumped out at me as we walked by, so they, too, ended up becoming the salade du jour...

Rocket (arugula)
Baby Red Kale
Figs
Heirloom Tomatoes
Buffalo Mozzarella
Sugar Snap Peas

The dressing was a very light vinaigrette with olive oil, red wine vinegar and the juice of one lemon whisked in with a little salt & peppa.

Pork Tacos, Baby

Aside from the fact that I was a little under-the-weather and had been caring for an ailing child all week, I have to say, this was the best meal I have cooked in quite sometime.  Sometimes the key is just to layer so many flavours that your sensory taste receptors say, "Yeah!" It was a 'throw it all in the pot' kinda meal that worked.  And worked.

Recipe:  Pork Tacos

2 Tablespoons Chili powder
1 teaspoon cumin
1/2 teaspoon red chili flakes
1/2 teaspoon cayenne
1/2 teaspoon salt (or to taste)
2 lbs. boneless pork, cubed (I used natural boneless, lean country style ribs)
1 1/2 Tablespoons vegetable oil
Corn cut from 2 cobs
1 tin sliced, pickled jalapeños, including liquid
6 sliced baby portabello mushrooms
1 finely chopped shallot
1/2 finely sliced onion
1 tomato, chopped
corn tortillas
salsa
low fat sour cream
lime juice
cilantro

Season the pork with the spices

Get a wok screaming hot first, then add the oil.  Add the pork and brown on all sides.

Remove the pork and set aside.  Bring the wok back to high heat and add the veggies.  Cook thoroughly, then add back the pork to finish cooking.

Meanwhile, heat corn tortillas on a dry, hot pan - a few seconds on each side.

Top with salsa and low fat sour cream and CHEESE!

Hommus, as we call it...

...or Hummus, or Humus...  Anyway you spell it, this is the bomb.  (DO NOT discuss this in an airport).  Honestly, once you make this, you will have very little temptation to buy another grocery store tub of Hummus again.  It is so terribly simple, and delicious, and versatile.  It is also relatively good for you.  It has about 30 calories per Tablespoon, fibre, protein, vitamins and minerals, and the fat in the tahini is unsaturated.

Recipe:  Hommus

1 can Chick Peas (Garbanzo Beans) plus 1/4 cup reserved liquid
2 Tablespoons Tahini (sesame paste)
3 - 5 cloves of Garlic (go big!)
Juice of 1 large Lemon
Salt
Olive Oil

*Note:  The amount of garlic that you use has a direct proportional correlation to the distance that non-hommus eaters will be standing from you for the next 18 - 24 hours... ;)

This could not.be.easier.  Drain 1/4 cup of the Chick Pea liquid and rinse the rest of the beans.  Place Chick Peas, Tahini, Garlic, Lemon Juice, and Salt into the food processor.  Scrape sides of the bowl, and add the reserved liquid and a splash of olive oil and process until smooth.

After that, you can get fancy.  Add some artichokes or fire roasted peppers, toasted pine nuts, some parsley.  OR throw it on a salad, use it as a dip, or a condiment.  I practically made a meal of sliced cucumbers and hommus.

Ragoût

I'm sure we've all had those moments when looking at a menu, and see an unfamiliar item or ingredient.  Ragoût, pronounced Ra-gu, refers to a slow-cooked dish, like a stew.  I typically see this in a restaurant as a side dish, rather than a main course.  You can make a Ragoût out of just about anything.  Mushrooms, tomatoes and beans show up quite often.

I was standing in the butcher shop today and was eyeing the lovely fresh garden veggies.  Knowing that the end of the season is nearing, I try to scoop up locally grown everything when I can get it.  Wondering how it would all come together was easy, given the cooler weather - Ragoût!

Recipe:  White Bean and Squash Ragoût
1 teaspoon olive oil
3 slices Onion, diced
3 cloves Garlic, grated
1 Zucchini, diced
1 Yellow Squash, diced
1 Red Pepper, diced
1 large Tomato, diced
1 can white, or Great Northern Beans, rinsed
2 sprigs fresh Thyme
10 - 20 Basil leaves, chopped
1 Tablespoon Red Wine Vinegar
1 teaspoon red chili flakes
salt & pepper

Heat saucepan on high, then add oil, onions and garlic.  Sauté until softened.  Add all other ingredients and reduce to medium heat.  Once it starts to bubble, reduce to a simmer and stir every time you happen to walk by...

If you are going to vary the ingredients, take note whether they have a high or low water content.  Because I was using starchy beans and watery squash and tomatoes, I didn't add any water or stock.  Vegetables with more starch or less water will require a splash of vegetable stock, water, or wine.

Simmer for approximately 2 hours.  Here I served a poached chili and soy halibut on the white bean and squash ragoût with roasted rosemary nugget potatoes.

Roast Chicken with Spicy Green Sauce

So, this turned out well...  It's really quick, but tastes like something that took a bit of time and effort.

Recipe:  Roast Chicken with Spicy Green Sauce

1 Chicken - cut up or split
1 Tablespoon olive oil
8 Medium tomatillos, roughly chopped
2-4 Jalapeños, roughly chopped
2 slices red onion, roughly chopped
1 Tablespoon apple cider vinegar
2 Limes
salt & pepper

Preheat oven to 450 degrees.  Rinse, dry, and season chicken and get a (preferably cast iron) pot screaming hot on the stove.  After it is heated, add oil and then chicken, skin side down.  Brown for a few minutes on each side so that it has a nice colour and no longer sticks to the pan.

In a food processor, place tomatillos, jalapeños, onion, vinegar, the juice of 1 lime, and salt and pepper. Pulse until ingredients are incorporated and still a little chunky.  Spoon over chicken, cover and throw it in the oven for 30 - 45 minutes until cooked through.  Serve over cilantro rice and add a squeeze of lime just before plating.

Beef Short Ribs

Not particularly healthy, but double up on your veggies and you will feel less guilty.  The key to these ribs is to give them a good, long soak in the marinade and then grill them low and slow on the BBQ.

Recipe:  BBQ Boneless Beef Short Ribs

2 lbs boneless beef short ribs
1/4 cup soy sauce
1/4 cup brown sugar
1 Tablespoon Lea & Perrins
3 cloves grated or finely chopped garlic
salt & pepper
finely cut chives or green onions for garnish

Marinate for a min. of 3 hours.  BBQ on low heat until desired doneness.