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Mexican “Mother” Sauce – salsa fresca

I’ve made the classic salsa fresca, or pico de gallo, many times before. This recipe is very similar, but I got it from a cooking class I took at Altamira Restaurant in Tulum, Mexico with chef Eric Fischer. He called it the Mexican Mother Sauce, because it goes with everything. The thing I learned about salsa fresca from his class was that you don’t use the tomato seeds; not a big deal, but ends up being way less watery that way.

What you need:

100 grams tomato, diced, without seeds

50 grams sweet white onion, diced

5 grams cilantro, chopped

50 ml lime juice

2 grams serrano chili, finely minced

a large pinch each of salt and pepper

What you do:

1. Put everything in a bowl and stir it up. Check the seasoning and add salt and pepper to taste.

Refrigerate until you use it.

Serve with tortilla chips, or on the side of a meal with beans and rice.

Pollo Asado al Carbon – Barbecue Chicken Mexican Style

On my recent holiday in Mexico I saw and smelled this awesome barbecued chicken at roadside stands, but whenever we happened to be near one, it was around breakfast time and I really wasn’t in the mood for chicken. One day, shortly before we came home, I found this place called Polleria Alba just down the road from our apartment in Tulum. They’ve got a barbecue outside and then some tables inside and outside of a garage. I ordered chicken for one, and out came this huge portion – a whole chicken on one plate, and a platter of rice, pasta and salad on another, and some fresh tortillas. It was amazing, so I promised myself I’d learn to make it at home. I found a recipe on this site. It’s pretty easy to make, and surprisingly moist, even the breast. I served it with Mexican rice and beans, with various sauces. And Mexican beer, Negra Modelo, my fave.

What you need:

1 roasting chicken

1 & 1/2 tablespoons ground ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cloves (I didn’t use these because I didn’t have any)
1/4 teaspoon ground cinnamon
4 garlic cloves, peeled & minced
3 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 tsp. salt

What you do:

1. Combine all the ingredients for the marinade.

2. Start the barbecue.

2. Rinse and then pat the chicken dry with paper towels. Turn the chicken so it is breast-side down. Cut through the middles of the back, then turn the chicken breast-side up. Give it a bang with your fist so it lies flat. You are going to barbecue the chicken whole. (see terrible picture below)

3. Spread some of the marinade all over the chicken and let it sit until the barbecue is smoking hot. Place it breast-side up on the barbecue. Let it roast for about 45 minutes with the lid down. Baste with the marinade every 10 minutes. It’s really important to leave the chicken alone, other than the basting, so don’t go flipping it or anything. When it is done,you can turn it breast-side down for a few minutes to get some colour if you want, but I found it was nicely browned from facing up the whole time.

4. To make sure it’s done, pierce the thigh with a fork and check if the juices are clear; if not, leave it on for a little longer. Remove the chicken from the barbecue to a serving plate and cover with foil for 10-15 minutes so the juices can settle back into the chicken, then carve it up!

Inside the chicken restaurant in Tulum, Mexico

Cauliflower and Roasted Fennel Soup

Well, I will definitely be making this soup again! The roasted fennel gives it some depth of flavour without tasting overly like anise. It is smooth and creamy without any dairy or dairy substitutes. You have the option of making it vegan, as the original recipe was, but I used chicken stock instead of vegetable.

The recipe is from Brian L. Patton’s Sexy Vegan Cookbook. I’m always happy to add healthy and delicious soups to my repertoire!

What you need:

1 fennel bulb

2 teaspoons olive oil + a little for roasting the fennel

1 cup chopped sweet onion

4 cloves garlic, minced

1 medium head of cauliflower, cut into florets

1 russet potato, peeled and cut into chunks of about 2 cm

3 cups vegetable or chicken stock (I needed more than this so I added some water bouillon)

salt and pepper

What you do:

1. Preheat the oven to 350F. Cut the stalks off the fennel and set them aside. Chop the fennel bulb in half and rub it with a little olive oil. Sprinkle with salt and pepper, then place cut-side down on a baking tray. Roast the fennel for 30-40 minutes, or until browned and tender. Remove from the oven and cut into large chunks.

2. While the fennel is roasting begin making the rest of the soup. Heat a large pot on medium heat and add about 2 teaspoons of olive oil. Add the onion, sliced fennel stalks and a pinch of salt. Cook for 4-6 minutes, then add the garlic and cook for another 4 minutes. Add the potato, cauliflower and enough stock to cover the vegetables, and bring to a simmer. When the fennel is roasted, add it as well. Cook until the cauliflower and potatoes are very tender.

3. Puree the soup (I used an immersion blender, but a food processor or blender work as well) until very smooth. Add salt and pepper to taste.

Zucchini Linguini and Pesto

This one’s a raw recipe, excellent for using zucchini that will be coming up in your garden soon. It’s fresh and delicious, and really easy to make. I serve it cold, but you could cook the zucchini in a little olive oil if you prefer.

What you need:

a young zucchini

1/4 cup very lightly toasted pine nuts

3/4 – 1 cup basil

1/2 clove of garlic

1/4 cup freshly grated parmesan (I use lactose-free l’Ancetre brand)

olive oil

salt

What you do:

1. Toast your pine nuts very lightly; you still want them to be creamy when you puree them.

2. Place the pine nuts, basil, and garlic and a bit of salt in the food processor and add as much olive oil as you need to make it smooth. Then add the parmesan and give it one last whirl. Add a bit more olive oil if you think it needs to be a little thinner. Taste it and see if you need to add a little more salt. (You could also do this with by hand with a mortar and pestle.) This recipe makes enough pesto that you can save it for a pasta recipe, or freeze some for later.

3. Julienne the zucchini. I don’t use the very inner part of the zucchini because it doesn’t hold together very well, so I just peel the whole thing with my julienne tool (see photo below).

4. Arrange the julienned zucchini on a plate and top it with some pesto, and you’re ready to dig in!

julienne tool from Kuhn Rikon

Roasted Cauliflower and Hazelnut Salad

Having a strong affection for roasted cauliflower and Middle Eastern foods, I adore this recipe. I love a salad that has enough going on that it could be a light lunch. This one has nuts to give it a bit of protein, and the yummy sweetness of the pomegranate. Once you’ve got your cauliflower roasted, it is quick to make. I kept it as leftovers for my lunch, but added the hazelnuts just before I ate it so they would retain their crunch.

The recipe is from Yotam Ottolenghi’s Jerusalem cookbook – love this book! I was wary of the cinnamon and allspice, but I put them in anyways and the salad was delicious.

What you need:

1 head cauliflower, cut in florets

4 tablespoons olive oil

1 stalk celery, cut on an angle

5 tablespoons hazelnuts with skins on

1/3 cup flat-leaf parsley, chopped

1/2 of a pomegranate

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

1 tablespoon sherry vinegar

1 & 1/2 teaspoons maple syrup

salt and pepper

What you do:

1. Heat the oven to 425F, then mix the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt and some pepper. Spread on a roasting pan and roast in the top of the oven for 25-35 minutes. The cauliflower should have crispy edges and some if it should have turned brown. When it’s done, put the cauliflower in a large bowl and let it cool down.

2. Lower the oven temperature to 325F and roast the hazelnuts on a baking tray for 17 minutes. Let the nuts cool a little and then chop them coarsely.

3. Add the parsley and pomegranate to the cauliflower.

4. Combine 2 tablespoons of olive oil, cinnamon, allspice, vinegar, maple syrup, and a little salt and pepper. Combine, then pour over the salad.

5. I like to add the hazelnuts just before serving so they remain crunchy. Serve at room temperature.

Whitewater Minestrone

I’ve been working my way through the Whitewater Cooks cookbook, and I’m loving everything I make. I love a soup that is a meal in a bowl, with lots of veggies and some protein, and of course lots of flavour. This one is perfect, and I enjoyed the leftovers in my lunch all week. You know it’s good when you can eat it for many days in a row!

This is a large recipe, enough to feed eight, or two for several days.

What you need:

4 slices bacon, cut into small pieces

1 tablespoon butter (olive oil to make it dairy-free)

4 cloves garlic, finely chopped

2 carrots, diced

1 large onion, diced

1 leek, cut in half, then sliced thinly

3 cups shredded green cabbage (I used savoy)

1 small potato, peeled and diced

4 cups chicken stock

2 cups beef stock

2 tablespoons tomato paste

1 cup red wine

5 tablespoons parsley

2 teaspoons dried oregano

3 tablespoons fresh basil, chopped

1 teaspoon black pepper

salt to taste

1-14 oz tin kidney beans, rinsed

1 small can cherry tomatoes (or a few fresh tomatoes)

1/2 cup small pasta (I used Christmas tree shaped pasta because that’s all I had, but you can used macaroni or orzo, or whatever you have)-optional, or substitute with gluten-free of you need to

parmesan rind (if you have it – I had one, so I threw it in while the soup cooked, and pulled it out before serving. I didn’t even put parmesan on top)

parmesan to garnish

(the recipe also called for twice as much potato, butter, and a zucchini)

What you do:

1. Fry the bacon in a large pot. When it is cooked but not crisp, remove and drain it on paper towels. Remove the bacon fat from the pan.

2. Add the butter, garlic, carrots, onion and leeks to the pot. Sauté until the onions are translucent.

3. Add the cabbage, potato, stocks, wine beans, canned tomatoes and tomato paste. Bring this to a boil, then reduce the heat and add the oregano, 2 tablespoons of parsley, salt and pepper. Simmer for 15-20 minutes.

4. Add the pasta and cook until it is al dente.

5. Taste and add more salt and pepper if needed. Add the rest of the parsley and the basil.

Serve with parmesan, if you wish.

I didn’t freeze any of this soup because I don’t like potato in soups when it has thawed; I find that it just falls apart, and I don’t like the texture after freezing.

Almond Goji Cacao Chip Cookies

These are raw, gluten-free, lactose-free, and Awesome! My friend Lance made some for me a while back, and I loved them so much that I had to ask for the recipe. It’s from a raw foods cookbook by Ani Phyo. They are super easy to make, and will keep in the fridge or freezer for a long time. They are great for a snack on the road or trail, and my boyfriend likes them crumbled on some yogurt and fruit for breakfast.

What you need:

1/2 cup almond butter

3 tablespoons agave syrup

3 tablespoons vanilla

1/4 teaspoon salt

1 & 1/2 cups ground almonds

1/4 cup cacao nibs

1/4 cup dried goji berries

What you do:

1. Combine the almond butter, agave, vanilla and salt in a large bowl.

2. Stir in the ground almonds, cacao nibs and goji berries.

3. Form into small balls, about 1 tablespoon each, with your hands. Place them on parchment paper and flatten them a little.

Store in the fridge in an airtight container, or put some in the freezer to keep for longer.

Cauliflower and Cannelini Bean Soup

Continuing my love affair with cauliflower, I wanted to make a soup that was creamy and dairy-free. Rather than using potato to add creaminess and thickness, I pureed a can of cannelini beans. Adding the beans for protein also made it into a soup I could use as my main dish for lunch.

Roasting cauliflower brings out its sweetness; if you’ve never roasted a cauliflower before, you’re going to want to give this a try, and you might become as addicted to it as I am.

I crisped some sage leafs as a garnish when I first served it, but for a subsequent serving fried up a little chorizo and arranged it on top. Now I think a combination would probably be perfection.

What you need:

1 large cauliflower

1 garlic bulb

1 can cannelini beans, drained and rinsed

1 leek

4 cups chicken stock

2 teaspoons fresh sage, plus more for garnishing

olive oil

salt and pepper

What you do:

1. Preheat the oven to 350F. As soon as you’ve turned it on you can toss in a bulb of garlic. Just slice off the end, wrap it in foil and throw it in the oven.

2. Cut the cauliflower into florets and then cut the larger ones in half if you need to. Roast for 25-40 minutes, or until the cauliflower has browned slightly.

3. While the cauliflower and garlic are roasting, heat the broth in a large pot.

4. Drain the cannelini beans and add them to the broth, and then add the sage.

5. Chop the leeks into rounds, rinse them, then add them to the broth. Bring this to a boil, then simmer for about 20 minutes.

6. When the cauliflower is ready, add it to the broth. The garlic should be ready when the cauliflower is done, so unwrap it from the foil and squeeze it into the pot as well. Let this simmer for about 10 minutes.

7. Remove the pot from the heat and puree the soup for several minutes. Add salt and pepper to taste.

8. For the garnish, heat a little olive oil in a small frying pan. Add several sage leaves and fry them until they have crisped. They can turn brown pretty quickly, so keep an eye on them and remove them from the pan while they are still green. Arrange on top of each serving of soup.

This soup freezes well, so you can make a big batch to save for a rainy day. It’ll warm you right up.

Portobello-Poached Egg

I had a spare portobello mushroom from a dinner I made last night, and I wanted to find way to eat it on salad, so I made this up. It is not a poached egg on top of a mushroom, but instead I cooked the egg right inside the mushroom cap. I made it soft-cooked so the egg yolk would ooze all over the salad. And it was good. Really good. I was even patting myself on the back as I was eating this one.

I served this one on top of this salad with Glory dressing, and it made my salad into a meal.

What you need:

1 large portobello mushroom

1 small egg

olive oil for the pan

salt and pepper

What you do:

1. Remove the stem from the mushroom.

2. Heat a frying pan to medium, then add a little olive oil. Put the mushroom into the pan, hollow side down.

3. Flip the mushroom over after a few minutes, then let the mushroom cook for a few more minutes. If the pan is getting dry, just splash in a little water and put a lid on it.

4. When the mushroom seems done, crack the egg into the hollow of the mushroom. Put a little water in the pan, then put a lid on it and let it sit for a minute. Check it to see if the egg looks cooked, making sure the egg yolk stays runny, but the white is cooked.

5. Serve it right away on top of a green salad and grate on a little fresh salt and pepper.

You could serve it with a piece of bread to soak up some of the yolk and dressing.

Green Salad with Beets and Mango

Here’s a simple salad with some tasty toppings and the amazing Glory dressing. Easy, light, and scrumptious!

What you need:

mixed salad greens

a beet, finely grated

a mango

Glory dressing

plus anything else you’d like; nuts would be great, maybe some toasted pumpkin seeds

What you do:

1. Make the dressing ahead of time.

2. Put lots of salad greens on each plate, then toss with a little dressing.

3. Grate the beet right onto the salad until it looks like enough

4. Cut some slices of mango and place them on top. Enjoy!

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