Super Simple, Decadent Salted Caramel Sauce

BY: CHEF JANET CRAIG

This simple, decadent sauce for either fresh fruit or ice cream is the current trend, ‘salt with sweet.’ Enjoy this weekend, or, heck, anytime!

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4 cups white sugar

¾ cup boiling water

3 sticks salted butter (1.5 cups)

¾ cup whipping cream

4 tsp salt – this is where you can use specialty salts such as Fleur de Sel (find out how to fake speciality salts, HERE)

  1. In a heavy saucepan, place sugar on medium heat and watch it caramelize. This is a lengthy process and you can’t leave it. Stir with a wooden spoon – not a metal one – as this will get too hot to hold.
  2. When the mixture is as golden as you wish (it turns brown quickly) remove from heat.
  3. Carefully pour in boiling water, stirring constantly.
  4. Add butter and whipping cream and keep stirring until texture becomes creamy.
  5. Add salt to taste.

This recipe can be halved. I store it in sterilized jars in the fridge for two weeks or freeze it for a gift.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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This weekend: lemon (or lime) lovers’ pudding cake

BY: CHEF JANET CRAIG

For you Lemon Lovers out there, this is an old cottage recipe I keep on a stained recipe card, its origins long forgotten. The recipe says it serves six, but everyone loves it so much, it really serves four.

Lemon pudding

Ingredients

2/3 cup sugar
2 tbsp  soft margarine or butter
Grated rind of 2 lemons OR 3 limes
1/3 cup fresh juice
2 large eggs separated
1/4  cup flour
1 cup milk

Preheat oven to 350°F

1. Beat egg whites until peaks form.
2. In a separate  large bowl beat all ingredients, then fold in the egg whites.

You can bake in a greased dish or buttered individual ramekins. Bake for 40 minutes. Serve warm or cold with fresh berries.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

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Island Pork Tenderloin Salad

BY: CHEF JANET CRAIG

Blow your mind by taking the ordinary and creating something unique with this delicious pork tenderloin salad – I always make the full amount because people go through the entire pork! The meat freezes well and is great on a sandwich.

This recipe isn’t as cumbersome as it might seem initially. With the exception of the avocados, everything can be prepared separately beforehand and put together at the last minute.

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Pork

2 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp chilli powder

½ tsp cloves

½ tsp cayenne

1 tsp cinnamon

2-3 pork tenderloins (2 ½ – 3 lbs. total)

2 tbsp olive oil

Glaze

1 cup packed dark brown sugar

2 tbsp finely chopped garlic

1 tbsp Tabasco

Vinaigrette

3 tbsp fresh lime juice

1 tbsp fresh orange juice

1 tbsp Dijon mustard

1 tsp curry powder

¼ tsp black pepper

½ cup olive oil

Salad

3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced Napa cabbage

1 red pepper, cut into thin strips

½ cup golden raisins*optional

2 firm-ripe avocados, peeled and cut diagonally into thin slices

To Prepare Pork:

Combine all spices for the “rub”. Coat pork with spices, for three-hours or overnight in the refrigerator.

Preheat oven to 375˚F.

To Make Glaze:

Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20-30 minutes. Tent with foil and let stand at room temperature for 10 minutes.

To Make Vinaigrette:

Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.

For the Salad:

Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with ½ cup vinaigrette.

To assemble salad:

Cut pork at a 45˚ angle into ½ inch slices. Line a large platter with dressed salad. Arrange sliced pork, oranges and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Serve juices from roasting pan over pork.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Creamy avocado dressing for spring

BY: CHEF JANET CRAIG

The biggest issue I have with salads is the dressing, they can either make or break the whole dish. Salad dressing must be homemade, I can taste the chemicals in the commercial ones.

This is a low fat, vegan and rich tasting salad dressing made in a blender or food processor – all you do is throw in all the ingredients, blend and enjoy!

Avocado Dressing
PHOTO: JANET CRAIG

Ingredients

2 ripe avocados, peeled & seeded

1 cup plain Greek yoghurt

2 garlic cloves

Juice or zest of a whole lemon or a large lime

1/3 cup extra virgin olive oil or avocado oil

Directions

Blend and use on salads or toast and enjoy!

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Brighten your February long weekend with glazed strawberries

BY: CHEF JANET CRAIG

Got the winter blahs?

Trick your taste buds into thinking the brighter days of summer are here, with our fav Chef’s glazed strawberry recipe. They’re delicious!

bowl of strawberries

1 quart of fresh strawberries, cleaned
1 cup raspberry juice (available in most grocery stores in the natural food section)
1 tbsp sugar
2 tsp cornstarch
1 tbsp raspberry liquor or sherry

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Directions

Mix sugar into raspberry juice, heat until very hot
Dissolve cornstarch into liquor
Stir liquor ‘slurry’ into hot juice. Stir until thickened.
Serve over strawberries with ice cream or whipped cream

Enjoy!

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. 

You can find out more about her HERE.

Coconut Cranberry Slice

BY: CHEF JANET CRAIG

This is a non- bake bar that is fast, looks great and so pretty for Christmas!img_1878This is an incredible rich candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing and with the point of a knife draw straight through the lines to make a pretty design.

Place about 8 oz (250 g) of shortbread cookies in food processor to make the crumbs.

1/2 cup (125 mL) unsalted butter

1/4 cup (50 mL) whipping cream

3/4 cup (175 mL) chopped white chocolate

1-1/2 cups (375 mL) shortbread cookie crumbs ( I use PC shortbread cookies)

1 cup (250 mL) dried cranberries

1 cup (250 mL) desiccated coconut

Icing:

2 tbsp (25 mL) unsalted butter

1-1/2 tbsp (22 mL) warm water

1/2 tsp (2 mL) lemon juice

1-1/2 cups (375 mL) icing sugar

  1. Combine butter and whipping cream in pot. Bring to boil, remove from heat and stir in chocolate. Cool slightly, then stir in crumbs, cranberries and coconut.
  1. Line an 8 x 8 inch (20 x 20 cm) square mould with parchment paper. Spoon in chocolate, cookie mixture. Refrigerate until set, about 1 hour.
  1. To make icing, melt butter and mix with water and lemon juice. Beat in icing sugar until consistency is smooth. Spread over top of dessert with at warm palette knife.

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

Warm up with Caribbean Pumpkin Soup

BY: CHEF JANET CRAIG

By all accounts it’s going to a cold winter. So what better than to  cook up some delicious, vegetarian, milk and gluten free Caribbean pumpkin soup? If you can’t find Caribbean pumpkin at your local store, sweet potatoes work too, either way it’s delicious!

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photo credit: di.wineanddine pumpkin soup with black bean blomp via photopin (license)
  • 2 cloves of garlic minced
  • 2 onions chopped
  • 1 jalapeño chopped
  • 2 celery stalks chopped
  • 2 tbsp vegetable oil
  • 2 pound pumpkin or squash (sweet potato) peeled & cubed
  • 3 cups vegetable or chicken broth
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 large bay leaf
  • ½ tsp nutmeg
  • Salt & pepper to taste
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  1. Sauté vegetables in oil until translucent. Then put in large pot with broth, milk & pumpkin or squash.
  2. Simmer for 1 -2 hours or place in crock- pot for 4 hours on low.
  3. Puree after removing bay leaf. Taste & adjust seasonings.

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.