Naturally Dyed Hard Boiled Eggs

So this was an experiment and it turned out pretty well....Naturally dyed hard-boiled eggs.  I figured with Easter around the corner, why not?!  I used 1 beet to get this intense hue and I plan on experimenting with more...perhaps turmeric next time for a mustard yellow!  These are eggs you can feel good about eating because you're not using any artificial food colourings.  They tend to freak me out a bit.  This is safe and quite frankly didn't really take on any flavour from the beet, for those that don't dig the beet. 

I tried 3 different ways but I'm only sharing 2 because the 3rd, which was just a straight up hard-boiled egg in the shell came out a funny brown.  These were much prettier.  Now, can you imagine these beauties made into Deviled Eggs?  I'm on a roll! Perfect for Easter!!

 

You'll notice the darker egg....that's the hard boiled egg that I soaked without the shell in the liquid overnight and the the other half still has it's gorgeous sunny centre.  The egg with the crackle effect was left in the shell but I cracked it all over and soaked overnight as well.  I then peeled it to find this beautiful effect covering it!

Then I ate it.  A little sea salt and I had myself a high protein, low calorie snack....yes, I'm still doing the health challenge.  Whateves....I wasn't about to waste it.  Somebody had to eat it!

Naturally Dyed Hard Boiled Eggs

6 Eggs, hard-boiled
1 Beet, peeled and cut into quarters
Water

Put the beet into a sauce pan and cover with about 2 cups of water.  Bring it to a boil and then turn it down to a simmer for about 10-15 minutes.  Set it aside and let it cool off.
Once the "beet water" is cool pour it into a glass dish with a fitted lid (wear and apron to prevent any splatters - it will stain).  Ease the eggs in, with the shell "cracked" or without the shell.  They can go in together if need be.  Let them saturate overnight in the fridge.  Voila!  Fancy Schmancy!

Prosciutto Wrapped Asparagus Bundles

Yes, yes, yes....I've done something similar to this before. http://delishdishcooks.blogspot.ca/search/label/Appetizer#!/2012/02/roasted-proscuitto-wrapped-asparagus.html  It really isn't all that different ingredient wise.  However, these aren't an appetizer, the parm doesn't go inside and they're lower in calories and fat.  Why should the fat and calories matter.....I'm still doing the Health Challenge, which essentially means, so are you.  Take it or leave it, you've got 4 more weeks of my version of "healthier recipes".  You'll thank me later.
These would make a nice accompaniment to anything grilled, fish or even Easter, which is just around the corner.  Remember, Prosciutto is salty and becomes even more salty when heated so no need to season these bundles unless you'd like a little pepper.
P.S. the calorie count is around 75 calories per bundle. 
P.P.S. you'll notice smaller bundles in the photo....I made kid sized bundles.  My daughter inhaled hers, my son tore the prosciutto off and gave it to my husband....lucky him.

Prosciutto Wrapped Asparagus  Bundles

Serves 4

1 bundle of Asparagus, washed and prepped
4 slices, Prosciutto
1 tsp olive oil
1-2 tbsp freshly shaved Parmesan

Pre-heat the oven to 425F.  Toss the asparagus with the olive oil.  Divide the bunch into 4 equal amounts and wrap one piece of prosciutto around each one, placing on a baking sheet and roast for about 15 minutes depending on the size of the asparagus.  Garnish with Parmesan.

Spaghetti Sqaush and Turkey Sausage Ragu

This isn't what you think....I'm not dieting.  However, I am involved in an 8 week health challenge which requires me to eat well, drink plenty of water, get a good amount of exercise and be accountable for what I've done and eaten.  Again, I repeat, it's not a diet....I don't do diets.  Cutting out a food group (think carbs or dairy....or wine) just doesn't fly with this gal.  That being said, this is a rather healthy version of a super yum pasta dish.  It combines a ton of veg and some tasty turkey sausage which cuts back on some of the fat from the regular pork.  I still eat pasta by the way....I just chose not to on this particular night.  I finished dinner totally satisfied and feeling great knowing I'd had a good whopping of veggies...and it tasted delish! If you're gluten free, this will work for you.  This would also be fantastic on pasta!
The sauce for this can be made a few hours ahead or even the day before.  I quite often roast my squash ahead of time as well and just re-heat it gently before serving.  If you must know, this dish weighs in around 250 calories a serving. 

Spaghetti Squash and Turkey Sausage Ragu

4-5 Servings

1 large Spaghetti Squash, cut in half and seeds removed
Salt & Pepper

Sauce
2 tsp Olive Oil
3 cloves garlic, minced
1 small sweet onion, finely chopped
1/4 cup low sodium chicken broth or white wine
4 turkey sausages, casings removed
1 796ml can  (San Marzano if possible for the best flavour)
1/2 tsp each basil & oregano
Pinch chili flakes (optional)
Salt & Pepper to taste (Note - wait until the end to check for seasonings.  Sausages can be salty)
3 tbsp fresh grated Parmesan

Pre-heat the oven to 400F.  Place the squash on a baking sheet, cut side up and roast for about an hour.  Remove and using a fork, shred the squash into "spaghetti" like strands.  Season with a bit of salt and pepper.  Refrigerate or set aside and keep warm until sauce is done.
In a blender or food processor, puree the tomatoes with their juices, or if you prefer a chunky sauce, just break them up with a spoon.  Set aside.
Over medium heat in a large skillet, add the oil, the onion and the garlic.  Cook for 2-3 minutes. Add the sausage, breaking up with a spoon cooking for 5-6 minutes.  Add the chicken broth or wine and cook for another minute. Pour in the tomatoes, herbs and chili flakes if using and simmer over low heat for 30-40 minutes, until the sauce thickens up slightly.  Check for seasoning.  Add salt and pepper to taste. 
Pour the sauce over the squash and garnish with fresh grated Parmesan.

Parmesan Rinds - Tip

This is a tippity tip tip and a good one at that.  Do not throw out the rinds from your Parm.  It's a sin if you do and I will hunt you down....and probably steal them for myself.  Save them in a zip lock in the fridge or freezer, for longer periods of time.  When a sauce or soup needs needs a little extra flavour, pop one in while it's simmering.  You'll get great cheesey flavour without added fat!  When the soup or sauce is done, toss the rind.  Voila!  You taken that dish to a new level with very little effort. 
p.s. My local grocery store was selling rinds for dirt cheap.  Grab some if you see them. 

Yep, it's that easy for supa dupa cheesy flavaaaaa.....

Braised Lentils

Lentils, who knew they could be so damn good?!  We eat this dish once a week with a piece of roasted salmon and never tire of it.  Little green beads....and they're healthy, low in fat and full of fibre too.  Whoo hoo! 
I use Puy Lentils for this recipe because they hold their shape so well.  They aren't as inexpensive as other dried lentils, which won't work in this recipe because essentially, they turn to mush.  The "other" lentils have a time and a place.  This isn't their time.  That being said, if you find the Puy Lentils, buy some.  I used the President's Choice Black Label Green Lentils.  Delish.
p.s. this also makes fantastic leftovers.

Braised Lentils

Serves 4

2 tsp Olive Oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, small dice
1 cup Puy Lentils, or the PC Black Label Green
1 bay leaf
3-4 sprigs of Thyme or 1 1/2 tsp fresh chopped
1 tbsp tomato paste, or PC Black Label Umami Paste
2 cups low sodium chicken broth
2 tbsp Dijon Mustard
1-2 tbsp of white Balsamic or red wine vinegar
Salt & Pepper
Chopped fresh Parsley, optional

Heat the oil in a pot over medium heat.  Add the onion, garlic and carrots, cooking for 3-4 minutes, or until the onion starts to soften.  Add the lentils, Bay, Thyme and tomato paste.  Toss to coat and add the chicken broth.  Bring to a boil and then turn down to a simmer, with the lid on for 30-35 minutes.  The lentils should be tender but not mushy.  Drain any excess liquid.  Add the Dijon and vinegar (starting with 1 tbsp and adding more if it needs more).  Add salt and pepper to taste. Toss in a handful of chopped fresh parsley if using.

Pork Tenderloin and Mushroom Cream over Tagliatelle

If you're counting calories, stop reading this ASAP.  If you're not, make this ASAP.  This is a company worthy type meal that is decadent, creamy and really easy to make!  I whipped this up for some friends of ours that popped by for dinner.  To say the least, it was inhaled. 
If you don't do mushrooms, leave them out.  Green peas tossed in at the very end would be nice.  If you don't have Tagliatelle, use any other pasta but I will say, the texture of the Tagliatelle is awesome.  I also recommend not substituting any other cream as it will curdle.  This isn't something you make all the time and heavy cream in moderation, won't kill you.  Everyday and it might.  Oh, and serve this with the wine you use in the sauce....mmmmm gooooood.
p.s. Sorry for the bad photo....I had a table full of hungry people that I had to serve before things got rowdy.

 



Pork Tenderloin and Mushroom Cream over Tagliatelle

Serves 6

2 tsp Olive Oil
2 Pork Tenderloins, cut in slices and pounded out to a 1/4 inch thickness
2 shallots, diced or 1/2 sweet onion
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/2 tsp of fresh thyme
1/2 cup white wine
2 cups whipping cream 35%
2 tbsp Dijon
Salt & Pepper
Parsley (optional)
12 Tagliatelle nests, or 1 1/2 lbs linguine, cooked

Heat a large pan over medium high heat.  Season the pork with a little salt and pepper.  Add 2 tsp of oil to the pan and cook pork on each side for about 1 1/2 minutes each in batches so you don't over crowd the pan, adding a little more oil if necessary.  Set the cooked pork aside and keep warm.
Add the shallots and garlic, cooking for 1 minute.  Add the mushrooms and garlic and cook for about 5 minutes.  Deglaze with the white wine.  Pour in the cream and bring to a simmer for about 5-7 minutes until slightly thickened and reduced*.  Add the Dijon and season with salt and lot's of fresh black pepper to your taste.  Add the pork to the sauce to coat.  Pour over the pasta and toss gently.  Sprinkle with parsley if using.
*If you find you need a little more sauce, add a little pasta water at the end when tossing to coat.  Start with a few tablespoon if necessary.

Spicy Mayo

I know, this isn't really a recipe and I don't care....it's delicious and it takes 2 whole ingredients and I'm finding it a little addictive.  Pale white mayonnaise takes on a salmon hue and makes your tongue dance.  It actually dances....it's quite brilliant.  Serve this on sandwich or with breaded chicken, poached shrimp, crab cakes, a hamburger, a hot dog....you get the idea.  The beauty of it is you only need to make as much as you need.  Of course, if you're like me, there is always a reason to make this. 
p.s. Sriracha aka Rooster Sauce is a must.  It's a Thai hot sauce containing chili peppers, vinegar, garlic, sugar and salt.  It packs a punch but is delicious in so many ways.

 

 

Spicy Mayo

 

 

4 tbsp Mayonnaise

1 tsp Sriracha Sauce

 

 

Combine both ingredients.  If it's too spicy for your liking, add a little more mayonnaise.  That's it, that's all folks.  Enjoy.