Power Parfait

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.

Power Parfait:

Layering components:

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

Granola:

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

Blueberry sauce:

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.

Smoothie Splendor

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)
1/4 avocado
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..
xo
Rosebud

Asian Ribs

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.

ENJOY!

Dill and Lemon Crusted Cod

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)

Fresh Dill

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!
xo

Honey and Ricotta Crostini

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!

Ingredients:

- Fresh Baguette

- Fresh Ricotta (full fat variety)

- Olive Oil

- Flaked Salt

- Fresh Thyme

- Honey

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

Serve immediately!

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.

http://www.blogto.com/toronto/the_best_gluten_free_bakeries_in_toronto/

Grilled Vegetable Salad

This is such a great salad to transition from summer to fall with. Its very fresh, but feels rustic at the same time. This recipe makes a huge quantity and so you can feel free to 1/2 the recipe, or you can make it as is and enjoy it for days! It lasts nicely in the fridge.

1/2 lb. leeks

1/2 lb. carrots

1/2 lb. zucchini

1/2 lb. japanese eggplant

2 sweet bell peppers

1/2 lb. fennel

4 large tomatoes

1 cup olive oil

1 tbsp garlic

1 tsp ground cumin

1/2 cup balsamic vinegar

1/2 cup coarsely chopped fresh herbs (basil, oregano, parsley, thyme)

1) Cut leeks, carrots, zucchini and eggplant in half lengthwise.

2) Cut bell pepper in half and remove seeds

3) Mix all vegetables with salt, pepper and 1/2 cup of olive oil.

4) Place on hot barbecue and grill until tender and brown (some vegetables will take longer than others)

5) Remove from grill, cool, and cut into 1-inch pieces.

6) Cut tomatoes in 1/2 inch cubes and add to vegetables

7) Mix vegetables with garlic, freshly chopped herbs, cumin, remaining olive oil and balsamic vinegar.

VOILA!

I like serving this in a glass dish - all of the vegetables look so pretty mixed together.

Jennifer's Scones

These scones are so so so moist and delicious you will never try another recipe after you have tried this one. It's is my mum's recipe, hence "Jennifer's Scones," and yet again, she does not disappoint. When I was little I would lather these up with butter and her homemade jam... and then eat about 20.

3/4 cup buttermilk or plain yogurt

1 egg

2 3/4 cups flour

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter

1/2 cup sugar

Rind or zest of orange/lime/lemon (I personally like orange best - not too tart, yet very flavourful)

1 tbsp butter

1/4 cup icing sugar

1) Preheat oven to 375 degrees.

2) Beat buttermilk and egg in small bowl and set aside.

3) In a large bowl measure flour, baking powder and soda and salt. Cut in butter and mix until it resembles small peas (do not over-mix).

4) Add sugar and zest.

5) OPTIONAL: At this point you can add frozen or fresh cranberries or blueberries.

6) Add milk mixture, and mix gently until soft dough forms.

7) Form into large ball and place on floured surface.

8) Pat out to 1" thickness, cut into 4" rounds and place on cookie sheet 15-20 minutes.

9) While still warm brush with butter and sprinkle with icing sugar.

I hope you enjoy these as much as everyone in my family does!

PS. Apologies for the lack of blogging recently - I was off marrying the man of my dreams!! Rosebud is now back in the kitchen and ready for some more cooking :)