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olive oil

Harvest Stuffed Acorn Squash

November 20, 2013
harvest-stuffed-acorn-squash

Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.

Harvest Stuffed Acorn Squash 

Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 small acorn squash, halved and seeds removed
  • 1 Tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup quinoa (I used red)
  • 1/4 cup sliced or chopped apple
  • 1/4 cup chopped fresh kale
  • 2 Tbsp raisins or dried cranberries
  • 1/4 cup slivered almonds
  • Pinch red-pepper flakes
  • drizzle of maple syrup (optional)

Directions:

  1. Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
  3. In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.

 stuffed-acorn-squash

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Baked Aubergine with Tomato & Pesto

March 30, 2013
baked-aubergine-with-tomato-and-pesto

I just returned from a lovely holiday in France. Every cell of my body is now officially made of baguette. There seems to be many stereotypes attached to the French people, but so many of them are true. They can be seen carrying bread around, they drink wine at lunch and they are fiercely passionate about their food. Although breakfast consisted of little else than bread and some fruit, there were nice cafe lunches followed by fancy dinner feasts that would satisfy our tummies for the rest of the night. Not a sustainable way to live for this girl, but I was happy all the same.

aubergine-eggplant-recipe

Thankfully we would take daily trips to the market to buy fresh produce to replenish our vitamin stores. The markets were busting at the seams with the freshest, most beautiful produce. Upon returning home to Ireland, I felt inspired to make use of the aubergines I had seen in our local markets. Of all the unappealing things to call such a delightful vegetable, eggplant has to be the worst. I think we could all stand to get a tad pretentious and call them aubergines from now on. Same vegetable, now far more appealing. Aubergine is low in calories (only 35 calories per cup), but high in fiber – making it a delight for anyone watching their weight.

As mentioned above, aubergine is an excellent source of digestion-supportive dietary fiber. This fiber can bind to cholesterol in the digestive tract so that fat is not absorbed into the bloodstream. Aubergine contains bone-building manganese and vitamin K. They also are high in a chlorogenic acid, a powerful antioxidant offering antimicrobial and antiviral activities along with the ability to help lower bad cholesterol levels.

baked-aubergine-tomato-pesto

If you’re feeling truly minimalist, just roast the aubergine with some olive oil and serve alone with the pesto. Or just pop it the oven and come back later to silky soft goodness. The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. This dish is great to make ahead and reheat when you’re ready to eat – also a fantastic option for vegetarian entertaining.

I have plenty more to say about my unbelievable trip, but for now I’ll leave you with a delicious recipe and the promise of more gorgeous, Parisian-inspired recipes to come!

 Baked Aubergine with Tomato & Pesto

Vegan & Gluten-free

Serves 2

Ingredients:

  • 2 medium aubergine (eggplant)
  • 1 clove garlic, peeled & very finely sliced
  • drizzle olive oil
  • tomato sauce, to serve
  • pesto, to serve

Directions:

  1. Preheat oven to 425°F (220°C)
  2. Slice aubergine into 1/2 inch slices and spread slices onto a baking sheet lined with parchment paper. Mix the oil and garlic and brush it on both sides of the aubergine slices. Bake for 10 minutes, flip slices and bake for another 10 minutes.
  3. Create your stacks by starting with one piece of aubergine, top with tomato sauce, and then another piece of aubergine. Top with pesto and fresh basil. Drizzle plate with more oil to get extra fancy. Enjoy!
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Blood Orange, Beet & Fennel Salad

February 22, 2013
blood-orange-beet-fennel-salad

There’s nothing like a trip to the market to really get the creative juices flowing. I was so inspired in fact, that my walk to the market to buy every type of citrus fruit in sight, also yielded another bright idea: a citrus salad. How do you like them apples…err…oranges? I really do believe that eating seasonally is one of the most important steps to take towards personal health, which means choosing more locally-grown fruits and vegetables and preparing them in a way to support the body’s needs. However, it is possible to eat well according to the season, and still have lots of flavor and variety.

My fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets, grapefruit and oranges for color contrast. Served alongside some gorgeous greens, it’s a complete meal to share with someone special. I hope you all enjoy this uncomplicated dish as much as I do. It’s amazing how something so simple can be so mind-blowingly tasty.

Get yourself to the shops quick and pick up some of your favorite fruits before they are out of season! And perhaps get into some of the lesser-known citrus that is sure to please. Ever tried a kumquat? How about a tangelo or minneola? Yum.

blood-orange-beet-and-fennel-salad

Blood Orange, Beet & Fennel Salad

Raw, Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 blood orange
  • 1 medium grapefruit
  • 1 medium red beetroot, top trimmed
  • 1 tsp. fresh lemon juice
  • 1 tsp. fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • fresh cilantro leaves

Directions:

  1. Using a sharp knife, cut all peel and white pith from oranges and grapefruit. Place sliced fruit in bowl and add lemon juice and lime juice.
  2. Remove the skin of the beetroot and slice crosswise into thin rounds.
  3. Layer beets,oranges and grapefruit on plates, dividing evenly. Arrange fennel and onion on top. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Garnish salad with cilantro leaves.

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Exotic Spice Cookies

February 13, 2013
exotic-spice-cookies

Valentine’s day is silly, but I’ll look for any kind of excuse to get dressed up and take my handsome man out on the town. While we don’t go over the top with celebrating, I get into the spirit of the day the only way I know how to show true love: food. I baked again, and with a vengeance.

These are my latest creations – Exotic Spice Cookies. They are perfectly spicy, wonderfully soft and deliciously chewy. They are an ideal companion for a hot cup of tea. And the best part of all – baking a batch or two is incredibly easy. And on a day like today (rainy), baking is the perfect way to pass the time.

Happy baking!

vegan-cookies

Exotic Spice Cookies 

Vegan

Makes 12 cookies

Ingredients:

  • 1 cup quick oats
  • 1 cup spelt flour or whole grain whole-wheat flour
  • 2 tsp. fresh or powdered ginger
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup nut butter (I used organic almond butter)
  • 2 Tbsp. coconut oil or olive oil
  • 1 cup coconut sugar
  • 1/2 cup non-dairy milk (I used rice milk)
  • 2 tsp. pure vanilla extract

Directions:

  1. Preheat oven to 325°F (160°C).
  2. In a large bowl mix together the dry ingredients: oats, flour, ginger, cardamom, cinnamon, baking soda and salt.
  3. In a small bowl mix nut butter and oil until well blended. Stir in sugar, non-dairy milk and vanilla until combined.
  4. Add wet to dry ingredients and stir with a wooden spoon just until combined.
  5. Drop dough by spoonfuls onto baking sheets. Bake 12 to 14 minutes, until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

 

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