Summer Chicken Salad

Right now, us Vancouverites have been enjoying some of the most spectacular summer weather we have seen in years! Now, if you've been following my blog for a while you know that I LOVE to cook. However, one downside to hot seasons is slaving over a hot stove. Salads, BBQs and milder temperature meals tend to be showcased during the summer and this tasty recipe is no exception!

Summer Chicken Salad

Yields: 6 servings

Ingredients:

1 precooked roast chicken (store bought is fine, or you could roast your own!), shredded and diced
2/3 C mayo (check out the recipe I have for homemade mayo at the bottom of this previous post!)
1 red bell pepper, diced
3 ribs of celery, diced
2 carrots, shredded
1/2 red onion, diced (or use scallions!)
1 bunch fresh parsley, finely chopped
*optional, but highly suggested* 2 T basil pesto (see recipe below for a dairy-free version!)

Directions:

In a large mixing bowl, add all ingredients and toss to mix together. Make sure you mix well to incorporate all the flavors - especially if you added the pesto!

Serve on fresh Kaiser buns, or for a healthier option, serve on beds of lettuce i.e. the photo that was posted.

Homemade Basil Garlic Pesto

Yields: 1 C

Ingredients:

1 C fresh basil leaves
1 head garlic, roasted (preheat oven to 375, cut the tops off garlic head, drizzle with olive oil; salt & pepper, wrap in tin foil and bake for 30-45 minutes. Let cool and then squeeze bottom to release the sweet, garlicky goodness that you just created!)
1/4 C toasted pine nuts (toast for 1-2 minutes in a skillet over medium-high heat. You want them to turn golden brown, not burnt!)
1 lemon, juiced
1/4 C EVOO (extra virgin olive oil)
1/4 t Kosher salt

Add all ingredients to a food processor. Blitz until well blended and very smooth. Fill up a mason jar (or ice cube tray for individual portions) and freeze or refrigerate!

Enjoy and Buon Appetito!

Dairy-Free & Gluten-Free "Cheesecake"

I have always had a major sweet tooth. If there are cookies, Nanaimo bars, traces of pie or cake... I will eat it. And I will eat all of it. Since I have been following a Paleo-style diet for the past several months, it's been much easier to avoid over consumption of sugary treats.

I really enjoy taking classic recipes and modifying them to follow healthier guidelines. Since diets like Paleo or raw eating have become so popular, it is not difficult to find recipes and inspiration from other people's kitchens. One of the most classic desserts that comes to mind for me is Cheesecake, which makes my mouth water just thinking about it! Technically this is not a cheesecake, as it is 100% dairy-free, but it is every bit as scrumptious and satisfying as the original. I'd suggest giving it a try and see for yourself if it steps up to the plate.

Dairy-Free & Gluten-Free "Cheesecake"

Yields: 1, 9" cheesecake

Ingredients:

1 C pecans
1 C soft pitted dates
1/2 C shredded unsweetened coconut

3 1/2 C raw cashews, soaked, drained and rinsed
1 C raw, organic honey
2/3 C virgin or extra virgin coconut oil
2/3 C freshly squeezed lemon juice
2 t vanilla extract or 2 vanilla beans, scraped

Directions:

Soak the cashews for at least 4 hours, or overnight. They need to be soft. Rinse and transfer them into a colander and let them drain into the sink while you prepare the rest of the ingredients.

In a food processor; add pecans, dates, and coconut. Process for 1-2 minutes until mixture is semi-coarse. Pour into the bottom of a 9" springform pan and press to even out the bottom layer.

In a food processor or high performance blender; add drained/rinsed cashews, honey, coconut oil, lemon juice and vanilla. Blend well, approximately 5-7 minutes to ensure the mixture is well blended and very smooth.

Pour the filling over the crust and smooth the top with a spatula. Place dessert into the freezer, for at least 4 hours or overnight. Remove slices 1/2 hour before serving and top with your favorite fruit mixture, or go ahead and eat it plain.

*Use a muffin tin and make individual, mini "cheesecakes" for a party, or if you prefer single-sized portions.

*Don't believe me that this is a healthy option for dessert? This recipe does not contain any refined sugars or oils, is filled with "good" fats, is cholesterol free and is packed with antioxidants (Vitamin C if you top it with fresh berries and Vitamin E from the cashews and pecans). Much healthier than the "original", which is packed with high fat content, cholesterol and sodium, not too shabby if you ask me!

Enjoy and Buon Appetito!

Beef/Pork Chipotle Meatball Lettuce Boats

My mom and I were craving hamburgers for dinner last night, but since we've been trying to stick to a Paleo-style diet, we decided to experiment with meatballs! We used ground beef and ground pork and added chipotle chilés to add a smoky flavor. We accompanied these meatballs with a homemade chipotle mayo to top it off!

This is a wonderful meal for summer, it doesn't take a lot of work and if you make a huge batch like we did, you can freeze the remaining portions for later use.

Beef/Pork Chipotle Meatball Lettuce Boats

Yields: 42 large meatballs

Ingredients:

1lb extra lean ground beef
1lb medium ground pork

1 bunch fresh parsley, chopped finely
1/2 yellow onion, finely diced
6 cloves garlic, minced
1 small can chipotle chilés in adobo sauce, chopped
2 large eggs
salt & pepper

Chipotle mayo:

2/3 C mayo (homemade recipe will be listed below)
3 chipotle chilés, chopped
1/2 lemon, juiced
1/2-1 t smoked paprika (optional)

Directions:

Preheat oven to 400 degrees. Line a baking sheet with tin foil, set aside.

In a medium bowl; mix mayo, chilés, lemon juice and paprika. Whisk to incorporate well, taste as you go and adjust the paprika for preferred smoky/spicy flavor. Cover and let stand in refrigerator.

In a large bowl; add both ground meats, parsley, onion, garlic, chilés & sauce, eggs, salt & pepper. Use hands to mix well to ensure ingredients are well incorporated, but do not over knead the meat (it will give it a mealy texture, which you absolutely do not want).

Form meatballs by rolling tablespoon sized portions into balls. Place onto baking sheet, allow for 1/4-1/2" space between each. Bake 30-40 minutes, until meatballs are cooked through.

Assemble your "meatball lettuce boats" by lining the meatballs up into leaves of Romaine lettuce. Top with your chipotle mayo and/or your favorite toppings, consume and bask in the glory of delicious meatballs!

*Homemade Mayo*

Ingredients: 2 eggs, 2 C olive or avocado oil (do not use EVOO), 2 T apple cider vinegar, 1 t Dijon mustard, salt & pepper.

Directions: Add eggs, vinegar, mustard, s&p to a blender. Blend 10-20 seconds, remove the plug and slowly pour in the oil and continue to blend until mixture is emulsified and smooth. Transfer to a resealable container and refrigerate for continual use.


Enjoy and Buon Appetito!

Vegetarian Chickpea & Cauliflower Curry

I don't post Vegetarian recipes very often, not because I don't enjoy them, only because I really love meat! Also, because I switched over to Paleo, I've had to eliminate legumes from my diet, which are an amazing source of protein. This recipe for Channa Gobi (Chickpea & Cauliflower) Curry is not #whole30 or #paleo approved, however, it is vegetarian/vegan and I will provide some tips below should you prefer to add some meat, as it is versatile in that regard.

Channa Gobi (Chickpea & Cauliflower) Curry

Yields: 4 servings

Ingredients:

3 C chopped cauliflower 
1 C frozen peas
1 onion, diced
2 carrots, diced
1 15oz can chickpeas (garbanzo & chickpeas are the same, FYI), drained and rinsed
1 can diced tomato, drained
1 can coconut milk
2 T curry powder
1 C vegetable broth
salt, pepper & olive oil

Directions:

In large sauce pan, heat olive oil over medium-high heat. Add onion and saute until tender and golden brown. 

Add carrot, cauliflower and curry powder, mix and saute until fragrant. Add tomatoes and broth, cover and cook until veggies are softened, about 10 minutes.

Add chickpeas, peas, coconut milk, salt & pepper and mix well. Cook uncovered until flavors are well blended and mixture thickens, about 10 minutes.

Serve hot over cooked rice, noodles or steamed veggies!

*Add cooked chicken thighs in substitute of chickpeas for a non-Vegan-but-Paleo-approved version!

Enjoy and Buon Appetito!

Slow Simmered Beef Chili

Allow me to put this out to the public: I fucking love chili. I am a spice-a-holic and have been perfecting my chili recipe for quite some time now. I do have a vegetarian black bean chili posted earlier this year: http://foodwithatwiss.blogspot.ca/2013/01/vegetarian-black-bean-chili.html. The recipe is quite similar, only this one has beef in it because as we all know, meat is the most important food group. Also, if you have ever been to Texas, you would know they never add beans to their chili - it's meat and tomato-based sauce with seasonings and it's better that way. I do like to cram as many fresh veggies into every recipe as I can, so there will be some listed.

Slow Simmered Beef Chili:

Yields: 8 servings

Ingredients:

1 1/2 lb ground beef (I use 80% lean ground chuck for this recipe)
1 28oz can diced tomato
1 28oz can crushed tomato
1 6oz can tomato paste

1 large green pepper, diced
1 red onion, diced
4-6 cloves garlic
2 C chopped crimini mushrooms
1 small zucchini, diced

1/3 C chili powder
3 T unsweetened cocoa powder - I will never make chili without this! it's my secret ingredient, be glad that I let you in on it *wink wink*
1 T paprika
2.5 T dried oregano
3 T cumin
3/4 t cayenne (add more or use less depending on your spice preference)

Directions:

In a large stock pot or dutch oven, heat olive oil over medium high heat. Add green pepper and onion. Saute until tender-crisp and onion is translucent. Add garlic, mushrooms and zucchini, sweat veggies until everything is soft and fragrant. Transfer to a dish and set aside.

Break beef into small chunks and brown well. Drain fat from pot, but not all of it - the fat has so much flavor in it, you can't throw all of it away! Return the cooked veggies to the browned beef. Add seasoning and mix well for 2 minutes.

Add diced & crushed tomato and tomato paste to the beef mixture. Bring to a boil and mix thoroughly. Reduce heat to medium-low, cover and simmer 2-2.5 hours, remove lid for the last hour of simmering. Taste your chili every half hour as the flavor from the spices will increase as it cooks.

Serve over rice, polenta, or "riced" cauliflower. (I like to serve mine over roast sweet potato).

*Optional: feel free to add other "typical" chili ingredients, such as; corn, kidney/black/navy beans, etc.

Enjoy and Buon Appetito!

Pulled Pork Lettuce Wraps - TDF

I just spent 8 blissful days in the beautiful West side of Maui, HI. It was my first time going to Hawaii and it was better than I'd expected. We rented a condo and spent most nights cooking for ourselves. However, I did venture down to a little town called Lahaina for happy hour and had the most delicious Pulled Pork Lettuce Wraps from a restaruant on the beach called Kimo's. They were divine. Simply assembled but full of flavor and very satiating, yet the lettuce aspect kept them from being too filling. Below is my version of the same meal!

Pulled Pork Lettuce Wraps - To Die For

Yields: approx. 6 servings

Ingredients:

1 3lb pork butt roast, trimmed of excess fat
1.5-2 C your favorite BBQ sauce*

Butter lettuce
1/2 red onion, thickly diced
Pepper

Directions:

Place pork roast in a crockpot, pour BBQ sauce over the roast and cook on low 8-9 hours. Shred with forks and mix well with remaining sauce and liquid. *Alternatively, cook roast and sauce in a dutch oven at 350 degrees for 4-5 hours.

Lightly saute diced onion in olive oil for 3-5 minutes until soft but not brown. Dust with pepper.

Wash and dry butter lettuce, place pulled pork into the middle of the wrap, top with onions and a dollop of organic ketchup* and a few dashes of hot sauce.

Enjoy and Buon Appetito!

*Paleo BBQ sauce recipe:

1 small can tomato paste
1 C natural apple juice
1 T chilli powder
1 T hickory smoke spice
1 t salt
1 t pepper
1 t paprika
1/2 t garlic powder
1/4 t cayenne - add more for spicier flavor

Simmer in small sauce pan for 20-30 minutes, add to glass jar and serve with anything you enjoy BBQ sauce with!

*Never buy ketchup with high-fructose cornsyrup! You can buy organic ketchup from the condiment section in your local grocery store. Organics and Heinz have great versions!

Fort Langley Cranberry Pie

I grew up in Fort Langley, British Columbia - the birthplace of British Columbia. It's beautiful! There are large cranberry fields in Fort Langley and every year they host the Cranberry Festival in the Fall. If you've ever been to Fort Langley, you would notice they also have a Hazelnut Grove where you can purchase fresh hazelnuts. These two elements gave me an idea to adapt a recipe my Mom used to make, called "Nantucket Cranberry Pie". Originally made with cranberries, plums and walnuts, I decided to tweak it and use fresh cranberries and hazelnuts. Cranberries may not be in season, but their tartness pairs well with the wholesome, sweet flavor of the hazelnuts.

PS. This recipe is so easy even a toddler could make it.

Fort Langley Cranberry Pie

Yields: 1 10" pie

Ingredients:

2 C chopped cranberries
1/2 C chopped hazelnuts
1/2 C sugar

2 eggs
3/4 C melted butter
1 C sugar
1 C flour
1 t almond extract

Directions:

Lightly grease a 10" springform or cake pan. Preheat oven to 350.

In a small bowl, mix together cranberries, hazelnuts and 1/2 C sugar. Form a layer in the bottom of the pan.

Using an electric mixer, combine eggs; melted butter; sugar; flour and almond extract. Mix until smooth. Pour over cranberry layer and bake 40 minutes.

Remove from oven and let cool. Use a large plate and place it over the top of the pan. Turn over and carefully remove the pie from the pan, cranberry layer-side up.

Enjoy and Buon Appetito!

*You could try a different mixture of nuts or a different flavor extract, orange would pair nicely with the cranberry.