Greens with Apple, Cheese & Nuts

So, it's kind of starting to feel like Spring and very slooooowly starting to look like it.  Where we are, there's still a bit of snow that can melt any time now.  Mother Nature needs to bring her A game ASAP.

With Spring in mind, comes warmer weather, less bulky clothing and eventually, summer and bathing suit season. *Shudder* I'm not ready to show my lily white Scottish/Irish skin yet. I've been hitting the gym in hopes of toning up said lily white skin.  With a leaner bod, comes fresh healthy food.  I'm getting into salad mode FINALLY!  Certainly wasn't my thang this winter.

I give to you this delish, super easy salad. When I say greens, I mean Spinach, Arugula or mixed Baby Greens. When I say cheese, I mean Aged Cheddar, creamy Goat Cheese, punchy Blue, or salty Feta.  When I say nuts, I mean, Almonds, Walnuts or Pecans, toasted or un-toasted. Figure out your jam and roll with it friends!  Double the dressing if you'd like...it'll hold well for 4-5 days in the fridge.

Greens with Apples, Cheese & Nuts

Serves 4-6

6 cups Spinach, Arugula or mixed Baby Greens
1 large  Granny Smith Apple, diced small
2 Green Onions, thinly sliced
1/3 cup Dried Cranberries
1/3 cup sliced Almonds, Walnuts or Pecans
1/2 cup Aged Cheddar grated, crumbled Goat Cheese, Blue, or crumbled Feta

Dressing

1 small Shallot, finely chopped
2 tbsp Honey
1/4 cup Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp fresh Thyme leaves, chopped
1/2 cup good Extra Virgin Olive Oil
S&P

Combine the salad ingredients in a large bowl.  Combine the dressing ingredients in a bowl or jar and whisk or shake until everything is combined.  Season with a bit of salt & pepper to taste.

Pour over the salad and toss.

Whipped Feta Cheese

Well, this is a long overdue post.  As much as I'd like to make an excuse as to why I haven't posted, I don't really have one.  I've been cooking a ton but never really writing anything down, which forces me to use my memory.....let's not force me to do that.  It's comparable to a sieve these days.  

If you're in a pinch or stuck for something new to make as an appetizer a snack, or a topping for veggies this may be your answer.  It comes together quickly, and holds well for a couple of days so it's fantastic to to have on hand.  

Creamy, salty, tangy and versatile.  Yep, it's true.  I served this on toasted baguette slices, with a bruschetta topping...pretty sure you could put anything on this and it would be good.  This would also be amazing dolloped on Roasted broccoli or tomatoes, spread on chicken, rolled up and baked or even atop some pasta.  Seriously, get those creative culinary juices flowing!

P.S. I didn't take a bite out of that piece of bread, seriously. Didn't do it.

Whipped Feta Cheese

Makes 1/2 cup

3oz Feta Cheese
1oz Cream Cheese
1-2 tsp fresh Lemon Juice
1 tsp Olive Oil

-Recipe can easily be doubled-

In a food processor (I used a mini processor), pulse the feta until it's finely crumbled.  Add the cream cheese, lemon juice and olive oil and process until it's creamy.  You may need to scrape the sides down a few times.
Will keep well for a couple days refrigerated.

Curried Lentil Soup in a Jar

Tis the season to start thinking Christmas and Christmas parties, treats and hostess gifts.  I always have the urge to DIY this time of year, be it food or crafting, it's gonna happen.  This year I opted for flavoured booze and soup in a jar.  Food and booze.  That's right....Food.  Booze.  

Anyhow, this soup is stupid easy, cheap and pretty darn delish.  Gorgeous in a jar and it allows the giftee to make a super simple meal. Delicious with added veg or on it's own. I've loosely adapted this from a Good Housekeeping recipe.  I don't usually add anything to mine and I puree it at the end.  Feel free to add extra veggies to yours.

Curried Lentil Soup in a Jar

Makes 1 500 ml Jar 

Heaping 3/4 cups dried Green Lentils

1 tbsp Curry Powder

3 tbsp dried Onion Flakes

1 tsp Garlic Powder

1 tbsp dried Parsley

1 tsp Kosher Salt or 3/4 tsp Sea Salt

3/4 cup dried Red Lentils

pinch Chili Flakes (optional)

500ml Jars

In a 500 ml jar, layer the ingredients. 

Attach the directions:

In a pot combine dried ingredients, 2 jars LOW SODIUM broth Vegetable or Chicken)  and 1 jar of water.  Simmer for 30 minutes.  Puree if you'd like a thicker soup.

*Do not use full salt broth...there's salt in the dried ingredients.  

Split Pea Soup with Ham Hock

I love fall....I love sweaters and boots and soup.  On a crisp cool fall day, there's nothing better than a piping hot bowl of soup.  I have yet to find a soup I really don't like.
Split Pea Soup is one of my all time favourites.  It's hearty, soothing and actually quite healthy with a big punch of fibre.  In 1 hour, you've got a big pot of soup that will feed you for a few days....or not, if you live in my house.  The husband tends to be a bit of a soup hoarder.  The man can devour more soup than humanly possible.  Anyhow, whip up a batch, would ya?!

Split Pea Soup with Ham Hock

Serves 6-8

2 tbsp Olive Oil
1/2 large Sweet Onion, finely chopped
2 cloves Garlic, finely chopped
2 Celery stalks, finely chopped
2 Carrots, finely chopped
1lb bag split peas, picked through
1 Smoked Ham Hock
8 cups chicken stock, low sodium
Salt & Pepper

In a large pot heat olive oil over med heat.  Saute the onion, garlic, celery and carrot for about 5 minutes.  Add the split peas, whole ham hock and Chicken stock.  Bring to a boil then turn down to a simmer and cover for 1 hour.  Check to see if peas are tender.

Remove the ham hock.  Remove the meat and set aside.  With a hand blender, puree the soup, making sure not to burn yourself.  Alternatively, you can use a blender but you'll need to let the soup cool a bit before blending or the heat can cause it to explode a bit.

Once it's blended, add the shredded meat back in.  Serve!

*Will hold well for 3-4 days in the fridge.

Prosciutto Wrapped Pears with Blue Cheese

So this might be the easiest dang appetizer, and one heck of a tasty treat. 3 simple ingredients and you have an impressive appetizer to serve your guests. There are only 3 ingredients so use the best quality you can find.

You can use either Prosciutto or Speck.  I have used both and they are equally delish.

Prosciutto Wrapped Pears with Blue Cheese

Makes 16 Pieces

2 Pears
8 thin slices of Prosciutto or Speck, sliced in half lengthwise
Blue Cheese, Stilton or Gorgonzola
1/2 fresh Lemon, squeezed

Cut the Pears into 8 slices (without the core).  Toss with the lemon juice.
Lay a slice of prosciutto out and crumble on about 1 tsp of blue cheese.  Place the pear on one end of the prosciutto and roll it up.  Secure with a bamboo skewer.  Voila!

Quick Pickled Onions

Ok, you know when you stumble across something that's so simple yet so delicious and versatile?  This is it.  Making burgers a week ago, I thought why not spruce them up a bit and why not use the onions to do it.  Then a few days ago we had delicious grilled pork tenderloin, and again served with the onions.  Seriously, these bad boys go with anything. Toss them on tacos, burgers, sandwiches, flatbreads, which a friend recently did, a salad, cheese platter, grilled meats.  I'm  telling you, anything.
These are a bit sweet, a bit tangy, a bit salty and a bit crunchy.  They'll hold in the fridge for 2 weeks but I guarantee they won't last that long.  Double the recipe if you need more.

Quick Pickled Onions

1/2 large Red Onion, thinly sliced
1/2 Jalapeno, thinly sliced (optional if you want a little heat)
1/4 cup Apple Cider Vinegar
1/2 tbsp Sugar
3/4 tsp salt

Place the onions and the jalapenos, if using, in a jar.  Combine the rest of the ingredients in a bowl and stir to dissolve the sugar.  Pour over the onions and refrigerate for at least 1 hour to allow juices to combine.  Will keep well for up to 2 weeks.

Avocado Pesto

It's hot and humid out.  Hard to complain about Summer weather but it can be a real sweaty chore to cook dinner.  I tend to rely on my trusty BBQ and a crisp salad, or pasta with a raw sauce to get me through those evenings.
My favorites include my Pasta Caprese http://delishdishcooks.blogspot.ca/2014/08/pasta-caprese.html or this simple Pesto.
Yes, you have to boil water if you're serving this with pasta but really, how much time and effort does that take? This is also amazing on fish or chicken, or used as a spread
I came up with this last week on a sticky night and I served it with pasta, shrimp and cherry tomatoes. Absolutely delish!
Get going...you know you want this.

Avocado Pesto

1 cup fresh Basil
Half large ripe Avocado, or 1 small
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic
2 tbsp Pine Nuts
1/4 cup fresh Parmesan Cheese
Salt & Pepper to taste
Squeeze of Lemon (optional)

In a small or regular sized food processor, add the first 5 ingredients and whiz until smooth (add a tiny bit of water if it's too thick).  Add the cheese, S & P and the lemon if using. Voila.


*A blender can be used but you'll need to scrape the ingredients down quite a bit...it'll take some patience and time.