Egg on Tomato Avocado and Basil

If you want simple, fresh and delicious, this is for you.  I have a wee addiction to this ridiculously easy recipe.  I had an abundance of fresh organic tomatoes and Basil from the Farmers Market and a big beautiful Haas Avocado.  The first day I made this and tossed it on a piece of toasted Rye bread....the next day I left the bread out.  Equally amazing.  This is addictive, I warn you.  Breakfast, lunch or a light dinner, I can see this making an appearance on my table as often as I can get the freshest ingredients.
For the egg, either poach it or use a small amount of olive oil instead of butter to cook it.  Butter will make it feel to heavy.  Get the freshest tomatoes and basil possible and all you'll need is a smattering of salt and pepper to finish this off.
p.s. I took the photo with my phone so I apologize if it's a bit grainy. 

Egg on Tomato Avocado and Basil

Serves 1

1 tsp olive oil
1 Egg
3 slices of ripe Tomato
1-2 large whole Basil Leaves
1/4 Haas Avocado, sliced
Salt and Pepper
Grilled or Toasted Bread (optional)

Cook the egg by either poaching or frying and seasoning lightly.  Meanwhile, layer the sliced tomato, then the basil and finally the avocado.  Sprinkle with some salt and pepper and top with the egg.  Alternatively, put all the ingredients on a piece of grilled or toasted bread.

Strawberry Mint Vodka Cocktail

What do you do when you feel like a cocktail?  You make a cocktail. 

I don't stray too much from my beloved wine....perhaps a dirty martini or Gin and Tonic here and there but normally I'm fairly monotonous in the cocktail area.  However, I have been known on occasion to experiment and am I ever glad I did. 

I knew I had vodka, for my martini's of course.  I looked in the fridge and found strawberries and lemons.  The garden was ripe with mint.  How can that combo not work?  To work muddling, pouring and shaking I went....la de da.  First of all, the colour is a juicy pink with flecks of fresh mint but the flavour is bursting with ripe berries, a hint of citrus, refreshing mint and a good zing of vodka.  It's got kick but it's Delish.

Use only fresh lemons, don't even think about squeezing the juice out of a plastic bottle. Shame on you if you even try.  Plenty of ice cubes are a must...I used 5 each time.  Also, to muddle, use the end of a wooden spoon if you don't have the proper tools.  Read below about Simple Syrup.



It's perfectly gorgeous....

It's just so pretty!

Strawberry Mint Vodka Cocktail

Makes 1 drink

2 medium ripe strawberries, stemmed and quartered
4 or 5 small mint leaves
1 oz freshly squeezed lemon juice
1 oz Simple Syrup*
2 oz good Vodka
4-5 ice cubes

In a cocktail shaker, toss in the strawberries and mint.  Using the end of a wooden spoon or a muddler, crush the berries and mint until blended and broken up.  Pour in the lemon juice, simple syrup, vodka and ice.  Put on the lid and shake for about 20 seconds.  Pour the entire drink, ice and all into a glass. 
*To make simple syrup, bring equal parts granulated sugar and water to a simmer, stirring until sugar dissolves, making sure not to burn syrup.  This can be stored in the refrigerator for at least a month.  Make extra and you'll always have it on hand,

Moroccan Lentil & Couscous Salad

As a child I can remember my mom making all kinds of dishes with Lentils.  My immediate reaction was always to gag and run.  Thank goodness my tastes have changed.  I love the lentil now and the lentil loves me.

I happened to stumble across Beluga Lentils, yes Beluga.  They're black, firm and have a fantastic texture and flavour.  If you can't find Beluga, use Puy or French Lentils which are widely available.  In fact, you can usually get them at The Bulk Barn if you've got one in your area.  These 2 types of lentils will hold their shape and texture.  Worth seeking them out and if you have any extra, you can also make this....http://delishdishcooks.blogspot.ca/2013/02/braised-lentils.html  It's an amazing side dish...sorry about the picture.  I'm working on it!

I came up with this salad after craving the big bold, bright Moroccan flavours. Don't be intimidated by the list of ingredients...it comes together quickly.  I used couscous as well as the lentils for a contrast in texture but you could substitute Quinoa if you're gluten free.  I also prefer dried cranberries to raisins but that's up to you. This salad will last a few days in the fridge and actually tastes better after sitting for a few hours.  It's bursting with flavour and keep you coming back for more.  Oh, and it's healthy too if there was any doubt.

Moroccan Lentil & Couscous Salad

Serves 6 as a side

1/2 cup dry Beluga or French Lentils, cooked according to directions*
1/2 cup dry Couscous, cooked according to directions**
1/2 tsp each dried cinnamon, turmeric, coriander
1 tsp each dried ginger, cumin
1 clove garlic, finely chopped
1 tsp salt
Few grinds of fresh ground pepper
1 lemon, juiced and half the rind, grated
2 -3 tbsp olive oil
1 carrot, grated
2 green onion, finely chopped
1/2 medium cucumber, diced
1/4 cup dried cranberries or currents
1/4 cup dried apricots, sliced
3 tbsp toasted pine nuts
Handful fresh parsley, chopped

Cook the Lentils and Couscous according to the directions on package or follow the directions below.  Set aside and let cool.
Combine the cinnamon, turmeric, coriander, ginger, cumin, garlic, salt, pepper, lemon and olive oil in a small bowl and stir.
In a large bowl, combine the carrot, green onion, cranberries, apricots and pine nuts.  Add the cooked lentils and couscous.  Pour the dressing over and mix well.  Toss in the parsley.  Make a few hours ahead or up to 24 hours before.

*I used 1/2 cup dry lentils to 3/4 cups water.  Rinse the lentils and add to a pot.  Pour over 3/4 cups water.  Bring to a boil for a 2 minutes, reduce heat to minimum, put a lid on it and cook for 25-35 minutes.  Checking after 25.
**Bring 1/2 cup water seasoned with a little salt or low sodium broth to a boil.  Add the couscous, cover and remove from the heat.  The water/broth should be absorbed after 5 minutes.  Fluff with a fork.