.... its a wrap !!!

 

 

Summer is coming to a close , the girls are back in school , and happy to be back in school . A family trip to Southwestern Michigan for a few days was a fitting way to end the summer vacation , rev up the relax button and recharge the batteries.

 

 

In the past couple of weeks , my little gourmet and I ventured into Whole Foods where they had a promotion of healthy lunch ideas for children. If your child tried everything then they could rate the food item , spin the wheel and get a mystery prize . Well, my little gourmet tried everything , spun the wheel , got a mystery prize , the location of which is awol.



 

 

 

 

One of the lunch ideas was collard greens with red pepper hummous and a little cabbage salad. I was salivating just looking at the sample platter and was equally chuffed when my little gourmet gave me the thumbs up . Monday before school started we had to go to the supermarket to restock the fridge , so I tempted them with these wraps, and to my surprise they devoured them.

I would suggest using organic collard greens, and as small a leaf as possible , that way they will be nice and tender . To make the wrap you remove the spine of the leave or else it will be hard to wrap , so essentianlly you end up with to halves of the collard leaf.

I made my own hummous recipe, loosely based on a recipe courtesy of Ina Garten ( I omit the garlic and  tabasco and add a heaping tesaspoon of ground cumin) - this is the the only one the girls will eat and enjoy. I added some red bell pepper and made a slaw with a combination of red cabbage , grated carrot and parsley . I had made some homemade vinaigrette for a salad the day before and I used it to barely moisten the cabbage salad .

It was delicious.

It was refreshing .

It was devoured by both girls .

It was requested for lunch .


I rest my case ............... and consider it a wrap !!!!!

Birdseed Salad

I am sure this title has caught your attention. Today was a clean out the fridge leftovers day . I had cooked some plain quinoa the other day ( you all know my obsession with that) then we had some birdseed rice monday with bbq pork tenderloin. I also enjoyed a beautiful Ina Garten inspired luncheon with a wonderful group of ladies , so dinner had to be light.

Birdseed rice is mix of brown rice, white rice, black beluga lentils , barley, wild rice , dehydrated carrots and peas along with some dried herbs ..... I am sure there are more grains in there I cannot fully identify . I purchase this deliciousness at Costco , at this moment the correct name escapes me, but it is always a hit with the family .

So, with leftover quinoa and this birdseed , I imagined making veggie burgers along with a baby kale leaf salad and some yoghurt. However , as I started putting the mixture together it started to evolve into this beautiful salad , a little bit of this , a little bit if that and lots of love :-)) .

How can you resist this and not dive in head first, it makes all carnivores jealous with envy. It was light , flavourful and every ingredient could be identified and enjoyed. I also had some red curly kale ( another new and latest obsession) which I sliced very finely , along with fresh chives and chive flowers from my spring garden . I dressed it very simply with the juice of one fresh lemon , a couple of dashes of curry powder - I always find this to be the perfect pick me up with any salad that has lentils. Of course, if you have an aversion to curry powder - omit , the salad will taste just as good.

By the time we sat down to enjoy this salad I sprinkled some fresh chive flowers on the salad , and this made it so much more festive and spring like. The highlight for me is that it appealed to my little gourmets ..... they devoured it.

Enjoy this salad year round with whatever is seasonal and appeals to your family .

Birdseed Salad

a gg original recipe

quinoa - cooked according to instructions

mutligrain mix or combination of cooked whole grains

red onion - finely diced

red bell pepper - small dice

flat leaf parsley - finely diced

small handful of garlic chives and flowers ( if in season)

grated carrot

red curly kale - fine chiffonade

fresh lemon juice

curry powder to taste

kosher salt and freshly ground pepper

olive oil

Combine all the ingredients in a bowl and toss , taste and adjust accordingly - allow to sit for at least 30 minutes for the flavours to marry.

Feta and Chive Baked Potato salad

The phone rang the other day , one of my neighbours was overloaded with "sweet onions" .... had asked hubby to go to the supermarket and get some onions, came back with a bag of 12 HUGE onions ..... what to do , but share with neighbours , I promptly adopted 2 of them and proceeded to make tomato-basil soup. 

Next day and an email comes through, "..... willing to share 15LBS of yellow potatoes ... please come and take some   ...... delivery available".... this neighbour did not ask her husband to do the shopping ..... it is an equally funny story though!!! ...... I promptly turned up at her doorstep and adopted 10 of them. 

At this point I was just laughing out loud and heartily , to my neighbour trying to offload the potatoes , I suggested collaboration with our other neighbour and start making vichyssoise soup .

These potatoes were my favourite yellow potatoes and I have long wanted to try making a baked potato salad.

The potatoes were washed and scrubbed , chopped into bite size pieces with the skin on , tossed with some olive oil , kosher salt , freshly ground pepper and dried oregano. The whole mixture was tossed with my hands to ensure every morsel of the potatoes was coated . I then placed them in a oven proof dish and an 420F oven and roasted until slightly browned and cooked through to fluffy goodness.

Once they were cooked , I let them cool slightly , tossed them slightly and sprinkled some Maldon sea salt flakes , crumbled feta cheese and chopped garlic chives from my garden . Tossed gently to combined and enjoyed them for dinner.

Go ahead and make them and allow yourself to try different toppings, here are some suggestions :

•  crushed garlic (to taste)  , grated pecorino cheese and more olive oil to coat
• thinly sliced red or yellow peppers with capers. kalamata olives and fresh flat leaf parsley , with a squeeze of lemon juice

Let just say perfect to go salad for the hot summer days ahead !!!



Feta and Chive Baked Potato Salad
.... inspired by many a cookbooks


Yellow potatoes, scrubbed with skin left on
kosher salt
freshly ground pepper
dried oregano ... or herbs de provence
olive oil
feta cheese
fresh garlic chives
Maldon Seal salt flakes

Firstly, this recipe has no quantities because you can add as much or as little of what suits your meal purposes.

Cut potatoes into bite size pieces , place in oven proof dish , toss with olive oil , salt and pepper and dried herbs of choice then , tosse well to coat and place in 420F oven .

Bake for about 25minutes or until slightly browned and cooked through.

Allow to cool slightly before adding topping of choice , in this case crumbled feta and garlic chives .

the reason we allow the potatoes to cool slightly iss so that you do not "cook" the fresh herbs and the cheese only melts , just slightly.



Fresh Tomato and Feta Pasta Sauce

The snow is piling up outside , we endured the blizzard of 2011 last wednesday ,it is now monday and mother nature has felt the urge to continue to dazzle us with "dancing snowflakes" .... read ..... more snow !!!! read .... more shovelling ...... read " how soon is spring coming ????"

At this point in winter I start to crave freshness in my everyday food. Not that I can walk out onto my patio and pick fresh herbs or pluck a fresh tomato from the vine. Somehow fresh tomato and fresh basil screams summer - fresh tomato with feta cheese and olives etc has a more heartier feel and this screams winter - and the view from the window is definetly winter.

So, what to do with some grape tomatoes that needed to eaten, feta cheese that also needed to be eaten ...... and a jar of kalamata olives , staring me in the face everytime I open the fridge - fresh pasta sauce !!!

Yesterday was Superbowl Sunday , a lazy day in our household . For reasons I cannot explain we were not hooked on the Super Bowl, our team did not make it - therefore, my big gourmet was non plussed about watching the game .

Dinner was therefore lazy and quick , spaghetti with a basic prepared tomato basil sauce for those who wanted that and spaghetti topped with my tomato and feta sauce for those that wanted something a little different. I did not have any capers in the pantry , or else they would also have been a nice touch.

This sauce is gutsy and bold, the flavours will develop the more it sits . It was a heavenly aroma that hit me as soon as the sauce and its beautiful oil marinade hit the hot pasta . For me it did not require any more cheese , the taste was heavenly and filling. In summer you could use the same concept and use tomato, fresh bocconcini, and fresh basil for the penultimate fresh summer sauce.

So for now give this a go and enjoy it with your family .


Fresh Tomato and Feta Pasta Sauce.
a gg original recipe


1 packet grape tomatoes
handful of feta cheese roughly cubed
handful of Kalamata olive - without the stone
freshly ground pepper
a pinch of Maldon sea salt or fleur de sel
good quality extra virgin olive oil
splash of white Balsamic Vinegar
a pinch of good quality Greek dried oregano
tablespoon of capers (optional)

Chop up the tomatoes in a bowl , then add the rest of the ingredients .

Toss to combine and taste. Allow to sit for at least 30 minutes .

Meanwhile prepare spaghetti of your choice according to packet directions, drain well , drizzle with a splash of olive oil so it does not stick then serve in individual bowls with the fresh sauce and a spoonful of the delicious marinade that has developed.

This recipe quantity can be adjusted according to the ingredients you have on hand . Be generous with the olive oil - as this becomes the glue that hold the whole dish together.

Stir Fried Snake Beans

When the heat is on , you need to avoid turning on the oven at all costs and you need to conserve energy . 

I know that summer is high grilling season , however I have to confess that this is the second summer I have been without a grill , so the Gourmet Goddess has had to improvise on many a recipe . 

That been said, I also feel that summer is a high octane carnivor carnival. Don't get me wrong , I love nothing more than a piece of nicely grilled meat , grilled vegetables and dinner is done in an instant . But by far the quickest meal in my repertoire is stir fried vegetables and jasmine rice . You can eaily add your favourite protein to make this more substantial and sometimes I enjoy it without rice or meat , just  on its own .

The secret to a good stir fry is a nice composition of vegetables and not the kitchen sink . I know for many people this is a great way to use up old vegetables forgotten in the bottom of the fridge. But I feel strongly enough that good quality vegetables make for a better stir fry .


One vegetable I always like to include in my stir fry is snake beans , I am sure many of you have seen them in the international markets and wondered how you would cook them . I tried them out one day , as an experiment and have not looked back since . They are not snappy like the classic green bean rather they are limp and sad looking - but they pack a powerful flavour punch .

In this recipe I also included an eggplant , and much to my surprise it really brought the whole dish together and was sweet and delicious. Add all of these ingredients tp a very hot wok , a touch of ponzu and hoisin sauce and you have a delicious dish that can be enjoyed hot or at room temperature .... or should I confess - standing at the fridge door !!!  

This is a recipe without precise measurement and or ingredients . Use whatever your family likes and the sauces to your taste or liking.


Stir Fried Snake Beans
a GG original recipe

1 med spanish onion
canola oil
fresh ginger
2 garlic cloves
ponzu sauce
tamari low-sodium sauce
hoisin sauce


carrots
red bell peppers
broccoli
eggplant
snake beans


sesame seeds (optional)
cooked jasmine rice


Prepare Jasmine Rice according to package directions and desired quantity - while that is cooking you have to time prepare and cook the stir fry.

Heat your wok until it is very very hot . Add some canola oil to the base and allow it to heat through , then add your spanish onion which has been sliced medium thickness, allow to soften a little then add the fresh ginger and garlic clove which have been peeled and sliced thinly . Stir until fragrant - do not allow the garlic to burn or it will taste bitter.

Add the vegetables in the longest order of cooking time , by that I mean carrots and peppers will take longer to cook that the beans . After you have added the beans , add a few splashes of ponzu or tamari , keep the vegetables moving , so they do not scorch . If at any time the vegetables look a little dry add a splash of water to the wok to keep things steaming along.When they are almost done add 1-2 tablespoons of hoisin sauce thinned out with a little water to bring the whole dish together and warm through .

Place on a platter and sprinkle with some black and white sesame seeds and enjoy .

Note : Tamari is a wheat free soy sauce and I find it more flavourful than regular soy sauce , I tend to use the low-sodium bottle because it is not as salty. Ponzu sauce , is again a soy sauce , but very light , not as salty and has a hint of citrus. This is delicious on steamed rice and or cooked wontons .

Albuquerque Dip to die for

Hi everyone .


Happy 4th of July , the weather is July perfect , rising humidity, rising heat and frazzled parents . Well, I enjoyed drinks on my patio the other day with my friend Sharon , and somehow we managed to put away one bottle of wonderful organic Malbec , dip , chips and conversation in a timeframe of 2 hours - and still keep our heads clear . Hence , I cannot explain the touch.... hint of blurriness of the photo .


Sharon came bearing gifts , one of which was this delicious dip - with a post-it note stuck to it - letting me know I could not enjoy this deliciousness for at least 24 hours . What is a gourmet goddess to do - but bide her time , it looked very colourful and smelt amazing .


The recipe has travelled along way , all the way from Albuquerque New Mexico , via a friend of Sharons, from a restauruant which escapes everyones memory . To this restaurant , I acknowledge you and thank you for inventing this wonderful dip .


It is not your typical soft serve dip , it is chunky, it is moreish and received outstanding approvals from both my little gourmets. It is a collusion of Mediterranean and Mexican flavours , you have olives, balsamic ( in this case it was made with red wine vinegar - due to allergies .....I still think it tasted awesome) corn, cilantro and beans. I tweaked it a bit because I think kalamata olivess would give a greater taste than tinned olives - and I urger you make it with deli brought olives rather than tinned ones .


This would be great served as a side dish with any grilled meat , served with rice - but we enjoyed it on its own with blue corn chips.


I urge you all make this , put it away in your fridge and enjoy it tomorrow with your 4th of July festivities .


Albuquerque Dip
from a restaurant in NM


3 tbls Balsamic vinegar
1 can small chopped green chilies
3 tbsl taco seasoning
2 ripe diced tomatoes
3 tabsp olive oil
1 tbsp sugar
2 garlic cloves ( finely chopped or put through a garlic press )

1 cup pitted kalamata olives , sliced
1 cup pitted green olives roughly chopped
1 bunch green onions chopped - white and green part
1 15 oz pinto beans 
10oz bag of white frozen corn - try making it with the yellow and white corn
1-2 cups Mexican shreddes cheese * read my note in the method


Put everything in a bowl except the cheese , I would recommend the prepackaged Mexican cheese mix , or you can really make it special by crumbling some Mexican Chichuaua cheese . If you are not a huge fan of balsamic you can swap it out for good quality red wine vinegar .

Mushroom and Zucchini Salad

It is spring time in the Midwest , or at least trying , if you stepped out right this minute you would think that we regressed to November weather , rather cold, rather dismal and a tad dreary . By now we have already experienced a couple fo 80F days , we have been teased with good weather , but a gently reminder of who is the boss - mother nature always wins .

Around this time we have become a little tired of comfort food , albeit homemade mac and cheese, soups stews - you get the picture . You look at the calandar , you look outside and realise that regardless of what mother nature throws our way - it time to shed the blankets and think spring like recipes and lighter fare . I took the brave step of planting some lovely spring flowers in planters - to remind us that it is indeed nearly the end of April , and regardless of the weather they are standing tall . Note to all - the picture with the CD/Disc flower is courtesy of my little little gourmet's school art project and in fact she also took the flower pictures .

Let me introduce you to Mushroom and Zucchini salad , for all the people squeemish about eating raw mushroom or zucchini - steel yourselves . You are about to experience a taste sensation , your taste buds are about to go into overdrive. This dish does not require exotic mushrooms, but rather the simple plain jane everyday mushrooms you buy at a food market and or supermarket . The key to the success of this salad is that the mushrooms are very fresh, ie, with a white and dry feel ( no slimey mushrooms allowed) , heavy to hold and a little bit of organic matter will not kill anyone and as tight a cap as possible. I prefer the slimmer sized zucchinis as there is less chance they will have started to produce a lot of seeds inside- again make sure they are very fresh and tender.

To sqeemish foodie readers , PLEASE ...... and I beg you PLEASE , do not rinse the mushrooms under running water , OR soak them in a bowl of water - to clean a fresh mushroom you need nothing more than a just damp paper towel and brush the organic matter off the mushroom.......... that is it ...... many decades on, I am living proof that I have not suffered physical harm from eating fresh mushrooms.

This salad marries well with beef - I would not exclude making it for chicken , pork or fish - but for some reason I always feel it just goes better with good ole beef . For the vegetarians and or raw foodies , this will also taste great on a bed of spring greens . The beauty of this salad is that it does not need last minute preparation and loves to sit around for at least a hour before been eaten . I would not recommend you leave it longer than that or the lemon juice will soften up the salad too much. So if you are invited to a picnic in the park - or a bbq in the country make this salad and allow it mature to perfection as you drive to your destination .

Any week now in different parts of the nation Farmers Markets will begin to surface and I am sure they will have wonderful fresh produce to enjoy - too early for zucchini - but I am sure the mushrooms will be molto fresca!!! .

Enjoy the recipe and I hope you all enjoy this first ode to spring fare .


Mushroom and Zucchini Salad
a GG original recipe

1 packet white button mushrooms or loose white mushrooms
1-2 small zucchinis
3 spring onions
1/2 bunch italian flat leaf parsley
1 large very juicy lemon
extra virgin olive oil
kosher salt
freshly ground pepper


Clean the mushrooms with a damp paper towel, and slice into quarter inch slices. Wash and dry your zucchini then slice about the same thickness as the mushrooms- either at an angle or round discs.

The juice of a large lemon or two, if they are not very juicy, some olive oil to balance the tartness of the lemon juice . Sprinkle a couple of pinches of salt and plenty of freshly ground pepper - or to taste . Toss the salad to combine at this point , as the marinade starts to soften the vegetables just keep on tossing the salad. About 15 minutes before serving add the finely sliced green onions and chopped parsley. This way the lemon juice does not discolour the spring onions and parsley and the salad looks vibrant and you get to enjoy the freshness of the herbs. At this point check the seasoning of the salad , it should not taste bland or too salty. 

You can alter the ratio of mushroom to zucchini according to your taste - it is a very forgiving salad. You can substitute red onion ( very finely sliced) or fresh chives instead of spring onions , if that is what you have on hand or in your garden. The red onions can be added straight away to the mushrooms and zucchini and they will take on the marinade and impart a lovely flavour.

Caulifower Toastie

There are not many people with an affinity for cauliflower . Try as you may , that it is a long lost cousin of the broccoli , you will still struggle to win over any friends . However , one of the buzz words for healthy eating , high in anti oxidants and a good fighter against cancer is anything from the cruciferous family - and I believe cauliflower falls in that catergory .

I grew up eating steamed cauliflower with a simple adornment of freshly squeezed lemon juice and only the best extra virgin olive oil . A spectacularly simple and delicious side dish , that I still enjoy to this day .

As the quest of motherhood came upon me and raising little gourmets followed close at hand , I have pondered many ways of how to introduce this wonderful vegetable to the family . Then I remembered reading about this simple and unusal take on cauliflower , from a book that escapes my memory. It is a fusion of steamed caulifower florets, some mayonnaise, good dijon mustard, tiny little cubes of celery and red onion and freshly ground pepper and a sprinkle of salt.

One day , with much trepadition , I purchased a beautiful white head of cauliflower, came home, and with much aplomb cut off the florets and proceeded to steam them ,until fork tender .You add to this a fusion of

aromatics ,toast some nice hearty whole wheat bread, pita or sourdough bread and proceed to slather on this delicious spread . You can also elevate this to super health food snack ( thus momentarily forgetting the much maligned use of mayonnaise ) by topping the delight with some grated carrot and sprouts.

I must confess that I have yet to serve it with these accroutements , to my immediate family - as we at baby step stage - when we reach toddler stage Iwill break out the frills and spills.

But more importantly , I was completely floored when the family scoffed this down without a second of hesitation . I am still in recovery - I was expecting resistance from my little little gourmet - more like downright refusal- and to my complete delight she thoroughly enjoyed eating it like this . Needless to say my little gourmet cannot eat enough of this - I am sure she will be the first to embrace the accroutements as mentioned above . And daddy enjoyed it also - he falls in the slot just before my little little gourmet when it comes to pickiness ..... somehow this dish has won everyone over .

It is not a dish with exact measurements, it is made with a little bit of this and little bit if that and commonsense .

I urge you all to give this  a try and I am sure you will in wover fervent haters of cauliflower and it will become a staple, quick , go to meal/snack for your family and friends .

Cauliflower Toastie

a recipe inspred by a book that escapes my memory !

1 head of cauliflower - florets only

mayonnaise

1 teaspoon Dijon mustard - or to taste
1 stalk celery - diced

1/2 scant cup red onion - diced

small handful of chived - fine dice ( optional)

salt and freshly ground pepper

whole wheat breat or pita - toasted

Cut florets from the cauliflower head and steam to fork tender.

Meanwhile ,clean and wash a stalk of celery , then cut down the length of the celery long strips and then crosswise into very small dice . Fine dice your onions and fresh chives if you are using them . Place all the ingredients in a large bowl , add the mustard and about 1/2 cup of mayonnaise - to begin with .

Once the cauliflower is cooked , remove from the steamer and place on a chopping board to cool down , at this point you can also start to roughly chop through the cauliflower - this will accelerate the cooling down process .

Once it has cooled down enough - you can then mash it with a fork or continue to finely chop it with a kitchen knife . Add the cooled cauliflower to the rest of the ingredients in the bowl .

Do not add the caulifower to bowl , steaming hot as it will make the mayonnaise go runny and par cook the onion and celery and the mix will not have the crunch it needs .

If you see that the mayonnaise is not enough - just add more so that it coats the cauliflower but does not swim in it .

Toast some of your favourite bread or Pita - or you can even enjoy it with some Wasa Crispbreads.

This can be enjoyed at room temperature or kept in the fridge and enjoyed cold as well .

Quinoa Pilaf with Cranberries and Almonds

Have you tried Quinoa ? I am sure many of you have heard of this grain and all its "super" powers. It is the preferred grain of the Inca Gods and a staple of south american cuisine specifically , in Peru, Chile and Argentina . At the risk of repeating myself it is also my absolute favourite whole grain of all time .

I thought cous cous was an easy fix and a great foundation for many a side dish .To the uninititated quinoa is a whole grain , a complete protein containing all the amino acids our body requires - therefore a perfect "protein" for vegetarians. It looks like a plump sesame seed and comes in white, red and a rare hard to find black colour, it has a bitter outer coating ( nothing life threatening) just an odd taste if it is not rinsed properly - note to all : make sure you rinse your quinoa well before you start cooking with it .

I personally can eat quinoa 24/7  ........ 365 days a year and I am not exaggerating. If you suffer from gluten intolerance - the perfect solution for your wholegrain needs. I swear I eat so much of it and I have never felt bloated or stuffed , maybe this is the secret Inca Gods did not want us to know .

I featured a quinoa dish back in November 2009 - this dish was a super hit with all my clients and a beautiful and colourful dish . This time I used quinoa in pilaf style , ie you start with a saute of onions and carrots and peppers then add the quinoa and cook all together , once it finishes cooking you add some other aromatics and nuts . I usually add the dried cranberries in the last few minutes of cooking - the steam will help reconstitute them a little and then add the chives and almonds at the very end .

So if you are trying to tweak your diet, trying to introduce a whole grain that is a little more fun than brown rice , I urge you try Quinoa - and I will be posting more wonderful dishes in the coming months .

Have I told you I even eat this pilaf for breakfast !!!! mmmmmmmmmm


Quinoa Pilaf with Cranberries and Almonds
a GG original recipe

2 cups Quinoa
4 cups water
2 tbsp olive oil
1 medium size spanish onion (approx. 1.5 cups)
1 medium size carrot (approx 1.5 cups)
1 medium red pepper (approx 1.5 cups)
salt and pepper to taste
good handful if dried cranberries
good handful of whole unroasted almonds
small bunch of fresh chives
feta cheese (optional)
kalamata olives - pitted (optional)


Measure out the quinoa , place in a fine mesh sieve and rinse under running cool water for several minutes . Allow to drain while you start the base of the pilaf .

Preheat a heavy based dutch oven add the olive oil , then chop the onions , carrots and red pepper to a medium dice. Add these to the olive oil and stir until the onion becomes translucent and the carrots and pepper have softened . Season liberally with salt and pepper - remember you are also seasoning the quinoa .

Add the quinoa and toss for a few minutes then add the water and cook according to packet instructions. About 5 mintes before the pilaf cooking time is finishes add the dried cranberries on top of the pilaf- do not mix through . When the pilaf finishes cooking fluff with a fork and allow to sit for about 20 minutes. Can be served warm or at room temperature .

You can add some crumbled feta and chopped pitted kalamata olives if desired .

To toast in the New Year

About this time of year I begin to contemplate what was .........

as I bid farwell to my three wise men ............

as I contemplate taking down the tree .........

Thoughts turn to festive fare and intrigue as to what the new year will hold . As New Years Eve is nearly upon us , I needed to think up something quick and festive to make as an appetiser for our fun filled night , to be spent with friends. It is the one day of the year when we all stay up - way past our bed time , when the girls have impressed me with their stamina - the record so far is 2.30am . Mum and Dad needed toothpicks to keep the eyelids open .

After much over indulgence in the past few weeks and way too many sweet things , I begin to crave something tangy and moorish to be enjoyed with some wonderful company and Pink Prosecco .

Behold, GG Green and Black Olive Tapenade , a sinch to put together and lots of wow factor .You can toast your own pita or naan bread as an accompaniment , serve it with fresh crunchy peppers, or celery sticks . Also, check out the Smitten Kitchen website ( one of my favourite blogs) and look at the yummy homemade cracker recipes.

GG Green Olive and Black Olive Tapenade

inspired by many recipes

1 cup pitted kalamata olives

1 cup pitted green olives

1 small clove garlic

scant handful of flat leaf parsley - no stems

scant handful of walnuts , lightly oven roasted

juice of 1 lemon or to taste

olive oil

freshly ground black pepper

Lightly roast the walnuts in a 400F oven , until just toasted and allow to cool .

Place all the ingredients in a food processor except the olive oil and pulse a few times . Then add enough olive oil until it holds its shape .

Taste and adjust seasoning by adding some more lemon juice or olive oil .

Serve wither with some fresh vegetables or toasted pita/naan bread.

Allow flavours to develop in the fridge overnight .

Enjoy

Caremalised Onions and Grape Tomato Naan Flatbread

It snowed yesterday. It snowed again overnight , it is still snowing ..... apparently there is huge storm barreling across the plains heading straight this way .

It is also my day to make soup for clients. What a perfect backdrop , cold, lightly falling snow - enough for a quick shovel - but I will tackle that later .

Part of the soup menu was an accompaniment . It was meant to be Naan bread with Z'ataar - my source for Z'ataar mysteriously vanished and I has no time to seek this any further. GG always has plan B in the background .

So there I am staring at several packets of Naan Bread , thinking what to do ? I thought of it would be nice to add some caremilised red onions , grape tomatoes - just bursting , cheese and  a liberal sprinkling of Herbs de Provence . Voila ! in a matter of minutes this delicious Naan Flatbread was prepared and baked in the oven - filling the house with delicious aromas .

The perfect accompaniment to drinks for the holiday season , while enjoying a game of football ....  or savoured with a bowl of steaming soup .


Caremalised Onions and Grape Tomato Naan Flatbread
a Gourmet Goddess original recipe


1 pkt Naan Bread
1 small red onion , sliced medium
1 punnet grape tomatoes , cut in half lengthwise
olive oil
herbs de provence
salt and freshly ground pepper to taste
monterey jack cheese


Heat oven to 400F - convection mode

Heat a saute pan , add a little olive oil , add the sliced onion stir until soften , reduce heat if it starts to burn . When the onion softens add the tomatoes and toss until just bursting- you want them to keep their shape.

Add a little salt and freshly ground pepper plus a pinch of herbs de provence . Combine and allow to cool slightly .

Place Naan bread bottom side up on a sheet pan and bake for 5 minutes - you need to do this step to take out the rawness of the bread .

Remove from oven , turn right side up , sprinkle a little bit of cheese on the bread and then place some of the onion tomato muxture on top . Sprinkle a small amount of cheese on top again - this is just the glue to keep everything from sliding off .

Sprinkle with liberally , or to taste with Herbs de Provence.

Bake for 5-8 minutes until slightly golden on top. Place on a cake rack to cool and then slice into wedges and enjoy .

Barley Spinach Salad with Roasted Cashews and Tamari

We all survived the Thanksgiving feast , we more than likely tinkered with purchases on Black Friday - so now it is time to eat something light and healthy in preparation for the Holiday Season ahead.

I made this salad for clients a few weeks ago and EVERYONE loved it and it is my new go to salad , which even my two girls enjoyed . It is an inspiration from my go to food magazine delicious.

It is made with barley , not the instant 10 minute breakfast deal  but organic pearled barley that takes around 30-40 minutes to cook . But do not be put off by this because you will reap untold benefits for your patience and diligence . It is then loaded with vegetables whose benefits need no explanation , followed by a dressing stunning in its simplicity and taste.

I told my girls that barley is like eating brown rice ( we are all converts to this wonderful grain ) , they love broccoli and they love spinach . It also has sugar snap peas which are delicious steamed and some roasted cashews for crunch . This particular occassion I served it with pork tenderloin sliced and marinated in my own creation of tamari, fresh ginger , garlic and a touch of sweet chili sauce . The secret ingredient for me was the fresh mint , I was pleasantly surprised as to how much  flavour this herb gave the salad and it was the perfect finishing touch .

I have to say this salad stands up well as a room temperature salad , great for upcoming pot luck holiday get togethers - maybe consider some strips of roasted red peppers for an added festive touch  . Excellent vegetarian fare that will even convert die hard carnivores . You can also add any other combination of green you would like or have on hand . Oh..... and it keeps forever in the fridge for as long as you do not eat it !!!

Barley Spinach Salad with Roasted Cashews and Tamari
inspired by Bill Granger

Served 4-6

Salad Ingredients
1 1/4 cups organic pearled Barley
1/2 pound organic brocoli, trimmed and steamed
2 spring onions, thinly slices
2 cups organic baby spinach leaves
2 cups sugar snap peas, steamed
1/2 cup mint leaves, roughly torn
1/2 cup raw cashews , roasted ane then roughly chopped .

Tamari Dressing
1 tsp toasted sesame oil
1 1/2 tbsp light tamari ( wheat free soy sauce)
1 1/2 tbsp mirin
1 tsp fresh ginger , finely grated

Cook the pearled barley according to packet directions.

Prepeare oven to 400F/200C and place cashews in a cake tin and roast until lightly brown - this could take anywhere for 5-10 minutes depending on the size of the cashews and you oven . Please judge accordingly.

Trim and steam the broccoli and sugar snap peas and rinse inder cold water to stop the cooking process. Drain well .

Whisk all the ingredients for the dressing ans put aside . This could even be made a couple of days in advance to allow the flavours to develop.

In a large bowl toss together the cooled barley,m drained broccolu, sugar snap peas and green onions , toss well to combine then add the torn  mint leaves and dressing and combine well . Allow to stand for 10 minutes to allow flavours to develop.

Enjoy on it own or as a side to some pork , grilled tofu or grilled portabello mushrooms.

Tomato Soup ...... with a twist

Nothing says comfort , like tomato soup . The ubiquitous mass produced soup has been the comfort zone for generations .

Growing up I never experienced tomato soup accompanied with a grilled cheese sandwich . It was always lentil soup ( I know good for you - but try convincing a 5 year old) , white bean soup (because that is what we were fed in the army - another story!!)  and avgolemono - because that was good for the soul !!!

Coming to america , with time on my hands as an "alien" non-resident - and we are not talking E.T. - I also stumbled upon Ina Garten cooking up a storm on the Food Network. One day she made Roasted Tomato Soup - I had to make it and ever since then I have been hooked . Finally...............I broke away from lentils and avgolemono .

Another influence on my palate has been the Latino Cuisine . After making something for Gourmet Goddess menu - I was left with a tin of Chipotle Peppers in Adobo sauce , bell peppers and a half of a huge tin of crushed tomatoes , a handful of sundried tomatoes and a wedge of queso fresco begging to be used.

 What to do ???? There was a chill in the air - it begged for tomato soup - but as always I make things and add a twist . So, in a frenzy of saturday afternoon culinary experimentation Chipolte-Tomato soup with Queso Fresco  was born . It has warmth from the chipolte, a depth of flavour, a nice thick texture that is simply delicious . It was handed out to a couple of friends for "opinions" - they both loved it ........... so a star was born to rave reviews .

So, move over Mr Campbell , your time has been cooked . Take the time to make this soup and you will not be disppointed . If you do not have queso fresco some crumbled feta will do the trick and if you do not have sundried tomatoes on hand - it will survive , but as the french say it may be missing that "je ne ce qa" .

Chipotle Tomato Soup with Queso Fresco
an original Gourmet Goddess recipe


2 cans (28 Oz. Cans) Crushed Tomatoes

3 Tablespoons Olive Oil

1 large Spanish Onion

2 cloves Garlic roughly chopped

1 whole Yellow Bell Pepper

1 whole Red Bell Pepper

2 whole Carrots, Medium Size

½ cup Sundried Tomatoes In Oil - Drained
½ can (3.5 Oz. Can) Chipotle In Adobo Sauce

1 teaspoon Kosher Salt, Or To Taste

½ teaspoon Freshly Ground Black Pepper, Or To Taste

2 quarts Water

FOR GARNISH:

5 sprigs Fresh Cilantro

Queso Fresco crumbled - or feta cheese

Mexican Crema - or Sour Cream


Method :
Heat soup pot until hot, then add olive oil, quickly followed by roughly chopped Spanish onion. Saute until slightly softened but not brown. Then add garlic and stir until aromatic. Meanwhile, core, deseed and roughly chop the bell peppers. Peel and roughly chop the carrots. Add peppers and carrots to the pot along with the drained sundried tomatoes and chipotle peppers ( I used half of the 3.5oz tin, but you may use as much of it as you like).

Cook the mixture until it starts to wilt slightly. Add salt and some freshly gound pepper, to taste. You can always adjust the seasoning once the soup is cooked .

Once the mixture has softened , add the cans of crushed tomatoes and stir through, followed by 2 quarts of water. Stir well and bring to a boil. Then lower and simmer for at least 45 minutes to 1 hour, or until all the vegetables have softened. Every so often, stir the soup .

Allow to cool, then puree with either an immersion blender or in batches using a regular blender. Pour into a bowl and adjust seasoning, if needed.

Reheat when ready to eat and garnish with a sprig of fresh cilantro and either crumbled or cubes of queso fresco, or Mexican crema, OR both, if you like.

Enjoy!

Zebra Caprese Insalata

I remember when tomatoes were available in wooden boxes and they were always wrinkly around the stem , I grew up eating only heirloom tomatoes - because that is how tomatoes existed , back in the day . Fast forward a few years and the masses started to want the "perfect" tomato, without wrinkles, without character without flavour - but with all intent and purposes it looked like a tomato .

Remember my first blog ............. well the  zebra tomatoes are no longer lurking .

This morning I  looked at them long and hard, gave them a gently squeeze and decided that they were ready for harvest . They had started to turn a slight golden colour , they still had their stripes - but the anticipation of how and what they tasted like was killing me .

In its simplest form a tomato with a sprinke of sea salt ,a few turns of the pepper mill and a splash of extra virgin oil ............ is tomato nirvana . But , add some fresh mozzarella a splash of aged balsamic and a few sprigs of basil leaves ...... you are now on the road of complete self gratification .

I had forgotten how sweet an heirloom tomato can taste and I was quite surprised that after a very long and anxious wait of 90 days ( give or take) the zebra tomatoes were intoxicatingly delicious . Their cousins the cherry tomatoes , growing but a mere couple of feet away from them, gave me a pretty good harvest this year - taking into account the lack of summer in Chicago this year .

However , I was just wanting heirloom zebra tomatoes ............ and today I finally enjoyed the fruits of my labour !!!!!

So ...... next year as you contemplate your garden, I urge you to plant some Zebra Heirloom tomatoes , wish and hope for summer not to bypass us and enjoy tomatoes like a child in a candy store !!!