Leeks are related to onions and garlic and have the appearance of a very large green onion. Their flavour is much milder and sweeter than other members of the family. They need to be washed really well as the layers can hold a lot of dirt. The edible parts are the white bulb and lower leaves. They are a lovely addition to recipes with their delicate flavour and they share many of the health benefits as their relatives but their flavour does not overpower other ingredients. Polenta is a quick, easy and inexpensive food to prepare. Prepare cornmeal as per directions and once cooked, add some clarified onions and a small amount (I used less than 1/4 cup per 3 dry cups of cornmeal) of crumbled Stilton/blue cheese. Put the cooked polenta into a lines loaf tin, pat down and chill overnight. When ready to serve, cut into slices and grill or pan-fry to reheat and brown the surface. You can make plain polenta with no additions or you can really dress it up depending on your liquid source and other ingredients. The flavour combinations above pair nicely together. Enjoy!
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Thought to have been cultivated in 16th-century Belgium, Brussels sprouts are a member of the cabbage family and resemble tiny cabbage heads that grow on a long stalk. The taste is similar to cabbage but a little sweeter. I made these tonight and honestly - I could have eaten them all - they were that good!
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This week, I'm cooking parsnips. I've adored them since childhood - especially when roasted. Although some people think parsnips are just pale carrots, they are not exactly the same, despite belonging to the same family. One common trait is the ability to boost serotonin in the brain. Parsnips are a good source of vitamin C and dietary fiber and their rather unique and sweet taste is very much enjoyed this time of year - on their own or when combined with other seasonal vegetables. This is a lovely warming dish for the colder temps. Enjoy!
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Latin Limeade Recipe is a special refreshing beverage that is made from lime juice instead of lemon. Follow the step-by-step procedure to make it just right. Limeade is best served without sugar.
|5 Minutes||0 Minutes||2 Persons|
The star of this recipe is fresh ginger. It imparts a lovely spicy and warming quality to the dish. Ginger is lauded as being beneficial for its anti-inflammatory effects on the body. It's also widely used to assist with indigestion and as an anti-nauseant. Ginger helps stimulate circulation. It has anti-oxidant properties and - if that weren't enough - contains natural antibiotics. Ginger root, when made into tea, is wonderfully soothing for a sore throat. I love the fact that ginger is so versatile! It can be made into tea, used in main courses and desserts... and most of all - it's delicious!
|10 minutes||20 minutes||3 Persons|
Spaghetti squash are readily available now, which is great news because they are a good source of dietary fibre and vitamins C and A as well as omega-3 fatty acids. The squash is also a good source of B vitamins, which can be especially beneficial for regulating blood sugar levels. It's highly nutritious but has a very low calorie count which makes it appealing to those who may need or want to reduce their calorie intake. It can be steamed, boiled or baked. Baked spaghetti squash is my favourite. I serve this instead of pasta. It's light, filling and delicious!
|10 minutes||60 minutes||3 Persons|
I have fond memories of lentil soup. My mother used to make it when I was a young girl. This recipe, which I literally threw together in 10 minutes - tastes very much as I remember it. It's lovely - warming and comforting on a cool and wet October day. Either serving suggestion is nice. It really depends on your mood. Enjoy!
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I really enjoy plums during the late summer – so sweet and delicious! Usually I would just eat them out of hand or create a dessert with them - but today I decided it was time for a bit of adventure… I created this vegetable stir fry with a bit of recklessness as I honestly had no idea how it would turn out – ha ha! It turned out very nice – it’s sweet but tangy… a nice addition to the mushrooms and baby bokchoy and very nice served over rice. If you make this and find it to be too tangy and not sweet enough for your taste, you could add a tiny bit of agave nectar or honey to tip the balance towards ‘sweet’. Enjoy!
|05 Minutes||10 Minutes||2 Persons|