Monday, February 16, 2015
Ella is my baby girl. She entered this world last December on a very snowy winter day. For over a year my little nugget has been filling up a little space in me that I didn't know existed until she arrived. She is a beautiful little girl with porcelain skin and deep, twinkly eyes. She marches around the house organizing things and exploring every nook and cranny hoping to uncover a secret treasure. She is the spunkiest little delight. She is very sweet, but you do not want to mess with her.
Today she is fourteen months old and so I thought it was about time that Rosebud's kitchen gave her a little shout out. So far she is a very good eater which I am grateful for and honestly there are few things that bring me as much pleasure as watching her chow down on seafood pasta, cod tacos or steak. That being said it is sometimes hard to get tons of vegetables into her. That is where the green monster comes in -- she absolutely LOVES green smoothies. Her little hands clasp onto the cup with maximum force and there is typically a fairly significant protest when all of the contents have been consumed. I make tons of different varieties of these smoothies, and there is no magic formula, but this recent very green addition is a winner. As noted in a previous post, I use the Vitamix, but any high powered blender would work.
1 cup of spinach (Recently, I have also been purchasing the "Power Blend" with spinach, kale and chard - it is incredible!)
2 stalks of celery
1/2 an apple
Juice from 1 lime
1 tbsp freshly grated ginger
1/4 cup water (you could use fresh pressed apple juice here if you wanted a little extra sweetness)
1/2 cup ice cubes
Blend and enjoy!
Wednesday, April 10, 2013
Whenever Billy and I venture out to a restaurant we often order some type of tartare to share. Tuna, salmon, beef, even deer (I ate this last week at Splendido) - they are all wonderful.
I decided to make an adapted salmon tartar the other night as a special treat for Billy, who has been working crazy long hours and is preparing to launch his first condo development, 383 Sorauren. I am beyond proud. Buttons are bursting!!
This recipe is super simple. Feel free to add or remove any ingredients that don't suit your fancy!
8 pieces of raw (sushi grade) salmon *I typically just buy 2 orders of sashimi at the sushi restaurant up the street, because very few grocery stores/markets sell sushi grade fish
1/2 avocado (must be perfectly ripe)
2 tbsp of finely diced english cucumber
1/2 clove of garlic - crushed
1/2 tsp salt
2 tbsp soya sauce
pinch of wasabi
1 tsp rice vinegar
1/2 tsp sesame oil
1 tbsp avocado oil (or another type of vegetable oil)
1 tbsp sesame seeds
1) Dice salmon, avocado and cucumber, and place in a bowl
2) Crush garlic and add salt, mashing the two together with a fork. Add all other dressing ingredients and mix together with a whisk
3) Pour dressing over salmon/avocado mixture
4) Serve with rice crisps or crackers
A tip for having perfect avocado's around when you need them: buy them firm and green at the grocery store. Leave them out on the counter (apparently storing them with banana's increases their ripening time). Once you can easily press the black nubbin/stem in, then they are ripe. If you don't need to use them for a few days, store them in the fridge, it will put a halt on the ripening process.
Saturday, February 16, 2013
Though the generic name for this snack is the Power Parfait, I would like to officially name it, Paul's Post-workout Paleo Parfait, as its secondary name. Paul is my brother-in-law, and it is his birthday today. I have been meaning to dedicate a blog post to Paul for a while now, so in lieu of birthday cake, I have created a parfait with him in mind.
Now, Paul and I have had our differences. We are both very competitive people so you can imagine that fighting for #1 spot in the eyes of our in-laws has created a little tension between us. However, I would like to use this blog entry as a forum to publicly admit defeat and congratulate him for all of his accomplishments.
To summarize: Paul is a stud crown attorney, runs a nation-wide volunteer organization, has 3.2% body fat.. and oh yeah, he has three kids (the eldest is 3... you do the math)... You don't even have to take my word for it: http://www.marksdailyapple.com/how-to-incorporate-the-primal-blueprint-into-a-busy-family-and-work-life/#axzz2L61tJzLy
So, my congratulations to you Paul, for being so unbelievably awesome. Happy Birthday.
1/2 cup full fat, organic greek yoghurt
1/2 cup whipping cream (I whip mine with pure vanilla extract and stevia)
1/2 cup mixed berries
1/4 cup slivered almonds (toasted)
1/8 cup pecans
1/8 cup toasted cashews
1/8 cup of large gluten free oats
1 tbsp of salba seeds
1 tbsp of flax seeds or ground flax seeds
1 tbsp sesame seeds
- toast all of these ingredients on parchment paper with a bit of coconut oil, a dash of cinnamon and a tsp of honey
1/4 cup of frozen blueberries
1 tsp lemon juice
1/2 tsp of corn starch
1 packet of stevia
- heat frozen blueberries in sauce pan until the berries have released much of their juice. Add lemon juice, stevia and corn starch and mix until mixture thickens slightly. Set aside to let cool.
Layer all the ingredients in a cup or bowl and enjoy within 1 hour.
Tuesday, February 5, 2013
I have been dreaming about a particular kitchen appliance for months now, and last week my wish came true. A Vitamix arrived for my birthday!! The Vitamix is basically a blender on steroids. It can crush anything you throw at it in a matter of seconds. Bill and I have been experimenting with a number of blended combinations and I am going to add my favourite recipes as we discover them. Today I have three to share, but considering two of my three meals per day are now consisting of these delicious smoothies I am sure there will be more to come in the very near future. The Vitamix is great because, unlike juicing, you don't loose the pulp/flesh and can therefore benefit from all the wonderful fibre. Furthermore, there is no wastage! I can put the whole fruit or vegetable into the blender and its smooth as silk in a few seconds. I'm in love!
Smoothie #1 - Harvest Pear
2 pears (stemmed and pitted)
1 apple (stemmed and pitted)
1/2 cup spinach
1/4 cup natural coconut water (make sure to check the ingredients - you want unsweetened all natural coconut water)
1 tsp of coconut oil
1 tbsp chia or salba seeds
1 tbsp USANA Fibergy
dash of pure vanilla extract
dash of cinnamon
2 small packets of stevia (or to your taste)
1/2 cup of ice (I like my smoothies really frozen - you can omit this if you like it more juicy)
Smoothie #2 - Melonberry Mojito
1 pear (stemmed and pitted)
1 cup of watermelon
1/2 cup frozen mixed berries
1/4 cup frozen mango
1/2 cup spinach
1/2 cup kale
1/3 cup coconut water
10 fresh mint leaves
1 tbsp fresh lemon juice
2 small packets of stevia
1/4 cup of ice
Smoothie #3 - Rosebuds Super Smoothie
1/2 cup cooked beets (On Sunday I baked a bunch of beets - just peel and seal in tinfoil - then bake @ 400 for 45 min (or until fork tender))
1/2 cup mixed frozen berries
1/4 cup of carrot
1/2 cup spinach
1/2 cup kale
1/4 cup frozen banana
1/4 cup unsweetened almond milk
1 tbsp ground flax seed
2 tsp USANA Optomega (this organic oil blend is THE best - flaxseed oil, sunflower oil, pumpkin seed oil, extra virgin olive oil, rosemary leaf, turmeric)
2 small packets of stevia
1/4 cup of ice
So, there you go!! This blender has really helped me a) increase my fruit and vegetable intake b) reduce the amount of rotten/wasted vegetables I throw away (this used to make me really sad) and c) increase my arsenal of healthy breakfast options!
Please leave me a comment if you have any other great smoothie suggestions..
Sunday, November 4, 2012
This blog post is dedicated to one of my favourite people and most loyal blog followers, Craig. I am happy and sad to report that Craig has recently married a wonderful woman (happy) but is now no longer in need of Rosebud's culinary services (sad). I am in counselling - I know I will work through my loss. Congrats to Craig and Jac - love you two. xo
This recipe is really easy but takes a few hours, so perhaps it should be reserved for Sunday!
Baby back ribs (Enough for four people - two racks)
6 tbsp brown sugar
4 tbsp soya sauce
4 tbsp mirin (japanese cooking wine)
1 tbsp apple cider vinegar
2 tbsp dijon or grain mustard
2 tbsp water
2 tsp corn starch
1) Preheat oven to 275 degrees. Pat ribs dry with paper towel and place on parchment covered baking sheet. Cover the baking sheet with tin foil so that the majority of the moisture from the ribs will remain. Bake for 2 hrs.
2) In a sauce pan combine brown sugar, soya, mirin, apple cider vinegar, mustard, water and corn starch. Heat on medium until the sauce thickens (covers the back of a spoon).
3) Pull ribs out of the oven after the 2 hrs, remove tin foil, coat generously in sauce and then place back in the oven (uncovered), this time with the heat at 325 degrees.
4) Cook for 45-60 minutes.
Sunday, October 28, 2012
I love fish! This is a great recipe from my mother-in-love, Jean, which I have adapted slightly. She is a fabulous cook, self-taught too! Some of my most memorable meals have been at their home. The candles are always lit, wine on the table and chocolate dessert waiting for after dinner. I am sure future Rosebud's posts will be courtesy of Jean's kitchen.
Billy and I often eat this on Sunday night after we have gone to the grocery store so we can have it fresh. It is very easy, though you will make a little bit of a mess in the kitchen. I promise it will be worth it.
Quantities of each of these ingredients will vary depending on how many you are feeding - This is enough for 4.
4 pieces of Cod or halibut
1/3 cup Mayonnaise
1 tsp Salt
1 tsp Lemon juice (freshly squeezed)
1/4 cup Parmesan Cheese
1 1/2 cups Panko (Japanese bread crumbs) - these are not gluten free
Butter and Olive Oil for frying
Preheat oven to 425 degrees
1) Slice fish into serving sizes, and pat dry with paper towel
2) Prepare one shallow bowl with mayonnaise, dill, lemon juice, and salt. Mix together. Dredge fish pieces to coat all sides
3) Prepare a second shallow dish with parmesan and panko crumbs. Once fish has been coated in mayo then transfer into the parmesan and panko bowl. Ensure fish is covered on all sides.
4) Heat frying pan on med/high and melt butter. Add olive oil. Once pan is very hot add fish and let fry for 1 minute per side.
5) Transfer fried fish to parchment lined oven proof dish.
6) Bake fish for 12-15 minutes (or until fish is flakey and tender)
I serve this with basmati rice and an asian slaw salad. Too good!
Monday, August 20, 2012
This recipe is absolutely delicious and so versatile. You can make it for breakfast, served with a poached egg. You could enjoy it at lunch as an accompaniment to a green salad... Or as an appetizer with a glass of Chardonnay (LaCrema is a great wine choice for a special occasion)! There are only six ingredients in this recipe, so it is all about quality. Try to find the best baguette around, grab some ricotta at the farmers market, and make sure to use fresh thyme!
- Fresh Baguette
- Fresh Ricotta (full fat variety)
- Olive Oil
- Flaked Salt
- Fresh Thyme
1) Slice your baguette on a sharp diagonal, then toast in the oven under the broiler, or on the bbq. I personally think the bbq is the way to go if you have the time and energy.
2) Douse the bread with Olive oil once toasted. Do not hold back with the Olive oil. I really do douse it!! At this point you can rub the toasted baguette with fresh garlic if you please. I haven't used garlic in this recipe yet, but I am sure it would be delicious.
3) Spread a layer of ricotta on the bread (as thick or thin as you would like) and sprinkle with flaked salt.
4) Drizzle honey over the ricotta and finish with a dash of fresh thyme
For anyone who is gluten free - there are lots of great baguette options available! Here is a link to some of the best gluten free bakeries in Toronto. I personally like Haymishe the best, even though it is a bit of a trek.