Warm Kabocha, Halloumi & Bacon Salad

Warm Kabocha, bacon & Halloumi Salad

1/2 cup pecans

1/4cup olive oil

Salt & Pepper

1 small- medium squash

1 small bunch dandelion greens, washed

8 rashers applwood smoked bacon

1 large shallot, minced

2tbsp olive oil

2tsp red wine vinegar

1 packet Greek Halloumi Cheese, cubed

 

Pre-heat oven to 350 F.

 

Toss the pecans in a little oil and roast for about 10 minutes or until crispy.

Turn up the heat to 425 F.

Half the squash and scoop out seeds. Peel with a sharp knife and cut into wedges. Toss in the olive oil and season well. Roast for 35 minutes. Remove and set aside.

 

 

Arrange the dandelion leaves on serving plates.

Stack the bacon and cut into 1/2 inch rectangles.

 

Mix the olive oil and vinegar in a small cup. Season with salt & pepper.

Heat a frying pan and fry bacon until it begins to turn crispy, add the shallots and fry for another 2 minutes. Add the dressing and fry for another 2 minutes.

Heat a griddle pan and fry the Halloumi for 3 minutes on each side.

Assemble the squash on the leaves. Sprinkle with the bacon – pour the warm dressing over the salad. Finally top with the cheese and pecans.

WARM KABOCHA, BACON & HALLOUMI SALAD

I’m quite obsessed with Kabocha Squash at the moment. It’s my favorite winter squash for roasting because it’s so dense. If you slice it thinly, and roast on high with a little olive oil, you’ll get the best ever squash chips.

This salad is exquisite – the sweet, roasted squash partnered with smokey applewood bacon, bitter dandelion greens and salty halloumi cheese. It is a perfect fall/Winter supper – warm, filling and oh my – so tasty!

Warm Kabocha, bacon & Halloumi Salad

1/2 cup pecans

1/4cup olive oil

Salt & Pepper

1 small- medium squash

1 small bunch dandelion greens, washed

8 rashers applwood smoked bacon

1 large shallot, minced

2tbsp olive oil

2tsp red wine vinegar

1 packet Greek Halloumi Cheese, cubed

 

Pre-heat oven to 350 F.

Toss the pecans in a little oil and roast for about 10 minutes or until crispy.

Turn up the heat to 425 F.

Half the squash and scoop out seeds. Peel with a sharp knife and cut into wedges. Toss in the olive oil and season well. Roast for 35 minutes. Remove and set aside.

Arrange the dandelion leaves on serving plates.

Stack the bacon and cut into 1/2 inch rectangles.

Mix the olive oil and vinegar in a small cup. Season with salt & pepper.

Heat a frying pan and fry bacon until it begins to turn crispy, add the shallots and fry for another 2 minutes. Add the dressing and fry for another 2 minutes.

Heat a griddle pan and fry the Halloumi for 3 minutes on each side.

Assemble the squash on the leaves. Sprinkle with the bacon – pour the warm dressing over the salad. Finally top with the cheese and pecans.

MOROCCAN CHICKEN STEW

 

I’m obsessed with my 360 Cookware slow cooker now that it’s getting a bit chilly. It’s the most user-friendly model I’ve ever tried (and I’ve tested a few,) – I think it’s because it’s easy to start it off on the stove top and transfer to the base. It also works better period – I won’t go into it here – but if you want to find out about the technology of these pans- check it out.

Anyway, with Halloween coming up, I wanted to try out a really tasty stew that I could have bubbling away sending a delicious aroma throughout my home. Halloween night, we’ll probably go to a friend’s pot luck party where there’s tons of chili and cornbread, but this might be a good variation for those who prefer chicken.

After the chicken has slow-cooked for hours – it fall apart, much like pulled pork, into the rich, unctuous stew of bright orange apricots and crunchy cashews. The sweet of the fruit pairs beautifully with the salty olives. It’s perfect served with either quinoa, cous cous or brown rice and I like to serve it with a simple dark green leaf salad – I prepared a spinach and arugula salad with a balsamic fig dressing.

Although there’s a lot of ingredients in the recipe, once gathered, it’s really quick and easy to prepare – 15 minutes tops.

This recipe of for 8 so if there’s fewer of you, it freezes really well.

 

Moroccan Chicken Stew

Serves 8

1tbsp grapeseed or canola oil

1 medium onion, minced

4 cloves garlic, minced

1/2 cup sweet white wine

1tbsp balsamic vinegar

1tsp of the following: turmeric, ground cumin, ground coriander

1 cinnamon stick

8-10 pearl onions

1 1/2 cups chicken broth

2 bayleaves

2 boneless, skinless chicken breasts

2 boneless, skinless chicken thighs

2 tsp of cornstarch or Tapioca starch

2tsp cold water

1 1/2 cups dried apricots

1 1/2 cups Kalamata olives

1 15oz can garbanzo beans

1 cup raw cashew nuts

2tsp sea salt

1tsp agave nectar

1/2tsp ground pepper

 

Heat the oil and fry off the onions.

 

Add the spices and fry for a minute on a low heat.

 

Add the pearl onions and fry gently for another minute.

Add the white wine and stir until it evaporates.

Add the chicken, the broth and the bayleaves.

 

Remove pan and transfer to slow cooker and turn onto a high heat.

Mix the tapioca/cornstarch with the water in a cup and  mix into the stew.

Cook on high for 1/2 hour and then turn down heat to medium (for 4- 6 hours). If it’s a bit longer, it’ll be fine – so don’t rush back from work.

Half and hour before eating, add the apricots, olives, cashew nuts and stir in the agave , balsamic vinegar, and seasoning.

 

 

Moroccan Chicken Stew

Moroccan Chicken Stew

Serves 8

1tbsp grapeseed or canola oil

1 medium onion, minced

4 cloves garlic, minced

1/2 cup sweet white wine

1tbsp balsamic vinegar

1tsp of the following: turmeric, ground cumin, ground coriander

1 cinnamon stick

8-10 pearl onions

1 1/2 cups chicken broth

2 bayleaves

2 boneless, skinless chicken breasts

2 boneless, skinless chicken thighs

2 tsp of cornstarch or Tapioca starch

2tsp cold water

1 1/2 cups dried apricots

1 1/2 cups Kalamata olives

1 15oz can garbanzo beans

1 cup raw cashew nuts

2tsp sea salt

1tsp agave nectar

1/2tsp ground pepper

 

Heat the oil and fry off the onions.

 

 

Add the spices and fry for a minute on a low heat.

 

 

 

Add the pearl onions and fry gently for another minute

Add the chicken, the broth and the bayleaves.

 

 

Remove pan and transfer to slow cooker and turn onto a high heat.

 

Mix the tapioca/cornstarch with the water in a cup and  mix into the stew.

Cook on high for 1/2 hour and then turn down heat to medium (for 4- 6 hours). If it’s a bit longer, it’ll be fine – so don’t rush back from work.

Half and hour before eating, add the apricots, olives, cashew nuts and stir in the agave and seasoning.

 

 

 

HAZELNUT PAVLOVA WITH APRICOT COULIS

Hazelnut Pavlova With Apricot Coulis

½ cup raw hazelnuts

2tbsp cornstarch*

12 oz caster sugar

1pinch salt*

1cup water*

6 large egg whites

6 oz ground hazelnuts

10 oz dried apricots

1/4cup water

Juice of 1 large orange

1” cinnamon stick

2tbsp soft brown sugar

4tsp tapioca starch or arrowroot mixed with 4tsp cold water

*Only use these ingredients if you are baking in a high altitude.

Serves 8

Pre-heat oven to 350 degrees

 

Soak the apricots overnight and drain them but retain the soaking water.

 

Toast the hazelnuts in a small skillet on a medium heat for about 5 minutes, turning them around the pan to avoid burning. Remove them from the heat and set them aside.

 

 

Whisk the egg whites until they form soft peaks, slowly add the sugar while still beating. Using a metal spoon, fold in the hazelnuts.

 

*If you are baking in a high altitude:

Stir together the salt, sugar and cornstarch and mix in the water. Microwave this mixture for 2 minutes and then allow it to cool. When you are beating the egg whites – when they are beginning to form soft peaks, beat in this sugar mixture.

 

Use 2 8” round cake tins. Line the bottoms with parchment paper and grease the whole pan really well.

Divide the egg white mixture between the two pans, piling the mixture up in the center.

Place in oven for 25 minutes. Remove and allow to cool for a ½ hour in the pans before carefully turning out onto 2 plates.

 

You can make these meringues a couple of days in advance and keep them in an airtight container.

 

Place the apricots in a small heavy saucepan with the cinnamon, sugar and ½ cup of the soaking water. Simmer on a low heat for 30 minutes. Mix the tapioca starch with cold water and stir into the apricot mixture. When the mixture has started thickening, remove and allow to cool completely.

 

Whip up the cream until stiff.Now you are ready to assemble: place one meringue on a large platter and spread the apricot mixture evenly over it. Now top with ½ of the whipped cream.

Place the other meringue on top and finally top with the rest of the cream. Decorate with the toasted nuts, which I break up a bit with a large knife. It’s looks pretty to have some whole nuts and some pieces.

 

In the unlikely event that you don’t manage to finish eating it, it keeps really well for up to 2 days in an airtight container.

HAZELNUT PAVLOVA WITH APRICOT COULIS

My mom used to make this incredible dessert for dinner parties when I was little. It’s a fantastic winter version of a traditional meringue Pavlova, but actually even more delicious. I think it’s a perfect Holiday Dessert because of the nutty fall flavors. As we come closer to the Holidays, I love to use Hazelnuts in both desserts & salads. Not only do they have that sweet & earthy flavor that is utterly unique, but they are also really good for your heart.

I made one last weekend and it was inhaled around the table with requests for another asap – so if you want to wow your family and friends – this might well be the way to go.

Yes- there is sugar and dairy in it – but it is gluten-free!

I have included the cooking method for those of you who live in high altitudes – I’m off to Boulder, CO this weekend and will be making this – thank Goodness my mother-in-law reminded me to adjust the recipe accordingly so I don’t wind up with pancakes instead of meringues.

 

Hazelnut Pavlova With Apricot Coulis

½ cup raw hazelnuts

2tbsp cornstarch*

12 oz caster sugar

1pinch salt*

1cup water*

6 large egg whites

6 oz ground hazelnuts

10 oz dried apricots

1/4cup water

Juice of 1 large orange

1” cinnamon stick

2tbsp soft brown sugar

4tsp tapioca starch or arrowroot mixed with 4tsp cold water

*Only use these ingredients if you are baking in a high altitude.

Serves 8

Pre-heat oven to 350 degrees

 

Soak the apricots overnight and drain them but retain the soaking water.

 

Toast the hazelnuts in a small skillet on a medium heat for about 5 minutes, turning them around the pan to avoid burning. Remove them from the heat and set them aside.

Whisk the egg whites until they form soft peaks, slowly add the sugar while still beating. Using a metal spoon, fold in the hazelnuts.

 

*If you are baking in a high altitude:

Stir together the salt, sugar and cornstarch and mix in the water. Microwave this mixture for 2 minutes and then allow it to cool. When you are beating the egg whites – when they are beginning to form soft peaks, beat in this sugar mixture.

Use 2 8” round cake tins. Line the bottoms with parchment paper and grease the whole pan really well.

Divide the egg white mixture between the two pans, piling the mixture up in the center.

Place in oven for 25 minutes. Remove and allow to cool for a ½ hour in the pans before carefully turning out onto 2 plates.

 

You can make these meringues a couple of days in advance and keep them in an airtight container.

Place the apricots in a small heavy saucepan with the cinnamon, sugar and ½ cup of the soaking water. Simmer on a low heat for 30 minutes. Mix the tapioca starch with cold water and stir into the apricot mixture. When the mixture has started thickening, remove and allow to cool completely.

Whip up the cream until stiff.

Now you are ready to assemble: place one meringue on a large platter and spread the apricot mixture evenly over it.

Now top with ½ of the whipped cream.

Place the other meringue on top and finally top with the rest of the cream. Decorate with the toasted nuts, which I break up a bit with a large knife. It’s looks pretty to have some whole nuts and some pieces.

In the unlikely event that you don’t manage to finish eating it, it keeps really well for up to 2 days in an airtight container.

Seared Divers Scallops With Creamed Sweet Potato

DIVER’S SCALLOPS WITH CREAMED SWEET POTATO

Serves 4

3 medium sweet potatoes, peeled and cubed

1tbsp butter

2tbsp whole milk

Sea Salt and Pepper to taste

1 bunch of chard, washed and thick stalks removed

1 small red onion

2 cloves garlic, chopped

2tbsp olive oil

1/2 tbsp red pepper flakes

2tsp balsamic vinegar

2 tbsp olive oil

12 Diver’s scallops (allow 3 or 4 per person)

 

Boil the potatoes under tender, drain and mash them well.

 

Beat in the butter with a wooden spoon until melted, then add the milk. Use an immersion blender to blend the potatoes to a smooth puree. Put a lid on the pan to keep them warm.

 

In a large skillet, heat the olive oil and fry the onions and garlic until softened. Add the chard, red pepper flakes and balsamic vinegar. Cover the pan and fry on a low heat for about 5 minutes. When the chard is tender, remove from heat and dump out onto a wooden cutting board. Chop the chard and place in a bowl to keep warm.

 

Wipe out the pan with paper towel (let’s not get another pan dirty here!) and add 2tbsp of olive oil. On a high heat, wait until the oil is just smoking that add the scallops. The trick to searing them is that you don’t move then until they move easily (become unstuck to the bottom of the pan,) if you try to turn them or move them too early, they’re not ready and won’t have got that lovely brown crust. Have a pair of tongs at the ready to check how they’re doing after about 3 minutes – when they move without too much tugging, flip them over and fry for another 3 – 4 minutes depending on the size of your scallops.

Place a couple of scoops of potato in the center of large warmed plates, and arrange the chard around the edge. Finally top with the scallops and eat immediately.

SEARED DIVERS SCALLOPS WITH CREAMED SWEET POTATO

I got a bunch of sweet potatoes in my weekly farm box – like a bunch of them some and some beautiful Swiss Chard. At the Farmer’s Market I spied some big juicy Diver’s Scallops – and I happen to think that scallops and sweet potatoes are a wonderful combo – hence this dish that I cobbled together. My ten year-old daughter said she hates all fish now (great – all of a sudden) but I ignored her protestations and forced myself not to cook something else for her – not an easy feat because our kitchen is like a short-order restaurant most of the time. Suffice to say that she now LOVES scallops and I just wish they weren’t so expensive! If you do decide to treat yourself, make sure they are as fresh as possible and remember that Diver’s scallops are a totally different animal to the cheaper and more ubiquitous small scallops that you can often buy frozen.

DIVER’S SCALLOPS WITH CREAMED SWEET POTATO

Serves 4

3 medium sweet potatoes, peeled and cubed

1tbsp butter

2tbsp whole milk

Sea Salt and Pepper to taste

1 bunch of chard, washed and thick stalks removed

1 small red onion

2 cloves garlic, chopped

2tbsp olive oil 1/2 tbsp red pepper flakes

2tsp balsamic vinegar

2 tbsp olive oil

12 Diver’s scallops (allow 3 or 4 per person)

 

Boil the potatoes under tender, drain and mash them well. Beat in the butter with a wooden spoon until melted, then add the milk. Use an immersion blender to blend the potatoes to a smooth puree. Put a lid on the pan to keep them warm. In a large skillet, heat the olive oil and fry the onions and garlic until softened. Add the chard, red pepper flakes and balsamic vinegar. Cover the pan and fry on a low heat for about 5 minutes. When the chard is tender, remove from heat and dump out onto a wooden cutting board. Chop the chard and place in a bowl to keep warm. Wipe out the pan with paper towel (let’s not get another pan dirty here!) and add 2tbsp of olive oil. On a high heat, wait until the oil is just smoking that add the scallops. The trick to searing them is that you don’t move then until they move easily (become unstuck to the bottom of the pan,) if you try to turn them or move them too early, they’re not ready and won’t have got that lovely brown crust. Have a pair of tongs at the ready to check how they’re doing after about 3 minutes – when they move without too much tugging, flip them over and fry for another 3 – 4 minutes depending on the size of your scallops. Place a couple of scoops of potato in the center of large warmed plates, and arrange the chard around the edge. Finally top with the scallops and eat immediately.

ALKALIZING SALAD

 

Alkalizing Salad

Dressing:

1/2 ripe avocado

3tbsp silken tofu (firm)

2 tbsp extra virgin olive oil or flaxseed oil

3 tbsp filtered water

1tbsp apple cider vinegar

1tsp lemon juice

1tsp raw honey

1/2 tsp sea salt

pepper to taste

1 bunch Russian Kale, washed and stalks removed

1 bunch fresh watercress, washed and stalks removed

2 sticks of celery, finely chopped

4 large radishes, halved and sliced.

2 cups alfalfa sprouts

1 cup unsulphured apricots, chopped

Bunch up the kale and shred with a sharp kitchen knife. It’s very important that you shred it finely as there’s nothing worse than getting huge leaves of kale in your salad. Place in a large bowl.

Roughly chop the watercress and add to the bowl/

Add the alfalfa, radishes and apricots.

Add 1 large tbsp of dressing to each salad bowl and toss really well.

Blend all the ingredients in a food processor or blender until smooth and creamy. This dressing will keep for up to 3 days in a sealed container.

 

ALKALIZING SALAD

Having just read all Dr. John Douillard’s info on the importance of alkalizing our systems before winter really sets in, I decided to put together a seasonal salad, which included as many of the top alkalizing ingredients as I could find. The result was so delicious that I’ve been eating it for lunch everyday this week. The key to it’s tastiness is the creamy avocado dressing, which is a great compliment to the peppery watercress and slightly bitter Kale. I love to include as many different tastes and textures in my salads – so in my alkalizing salad, you get crispy, chewy and creamy and well at bitter & sweet. I also like that you’re getting your daily greens and a bunch of protein in the dressing. I’m not a raw food girl, but I do try to eat a raw meal (as in a salad,) once a day to make sure I get all those wonderful enzymes – this salad does more than the trick!  Enjoy..

 

Alkalizing Salad

Dressing:

1/2 ripe avocado

3tbsp silken tofu (firm)

2 tbsp extra virgin olive oil or flaxseed oil

3 tbsp filtered water

1tbsp apple cider vinegar

1tsp lemon juice

1tsp raw honey

1/2 tsp sea salt

pepper to taste

1 bunch Russian Kale, washed and stalks removed

1 bunch fresh watercress, washed and stalks removed

2 sticks of celery, finely chopped

4 large radishes, halved and sliced.

2 cups alfalfa sprouts

1 cup unsulphured apricots, chopped

Bunch up the kale and shred with a sharp kitchen knife. It’s very important that you shred it finely as there’s nothing worse than getting huge leaves of kale in your salad. Place in a large bowl.

Roughly chop the watercress and add to the bowl/

Add the alfalfa, radishes and apricots.

Add 1 large tbsp of dressing to each salad bowl and toss really well.

Blend all the ingredients in a food processor or blender until smooth and creamy. This dressing will keep for up to 3 days in a sealed container.