Welcome spring with Balinese cucumber salad

BY: JANET CRAIG

Looking for a new salad idea to welcome spring?

This is a gluten and oiĺ free vegan salad which is really refreshing. Make it using the new Spiralizer tool, which is available in several dollar stores.

 

Balinese Cucumber Salad

Ingredients

  • 4 oz of dry roasted peanuts unsalted or raw peanuts toasted
  • 4 oz (100 grams) rice vermicelli
  • 1 English cucumber, spiral cut
  • 1 bunch of green onions chopped
  • 2 tbsp fresh cilantro or parsley chopped
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp chilli paste or dry red chilli flakes – optional

Directions

  1. Cover noodles with boiling water let sit for 3 minutes (drained).
  2. If you need to toast nuts, place in dry stir-fry pan on low and shake for five minutes. Be careful – they tend to toast quickly.
  3. Spiralize the cucumber then add all ingredients topping with peanuts.

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

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Super easy, no crust coconut pie

BY: JANET CRAIG

Looking for a slightly less indulgent treat without compromising on the flavour? Janet Craig offers this amazing no crust coconut pie – because all you read is pie.

20181118_113759

Preheat oven to 350F

Ingredients 

  • 2 eggs
  • 1 cup milk ( I use coconut milk)
  • ½ – ¾ cup sugar
  • 1 cup flaked unsweetened coconut
  • 1 tsp almond flavouring
  • ¼ cup melted margarine or butter
  • ¼ cup gluten free or coconut flour
  • ¼ tsp baking powder
  • Pinch of salt

Directions

  1. With an electric mixer, beat eggs until fluffy.
  2. Add rest of ingredients and mix well.
  3. Pour into buttered and floured small pie plate
  4. Bake 40 minutes until golden brown

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

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Pate anyone? Introducing: walnut lentil pate!

BY: CHEF JANET CRAIG

This is a vegan recipe that even I had a hard time figuring out it was not meat! It’s a quick and easy appetizer or can be spread on a sandwich. Looking for a New Year’s treat anyone? Just saying …

A bowl of lentil walnut pate

Ingredients 

  • Walnut Lentil Pate
  • ¾ cup raw walnuts
  • 1 cup cooked lentils (I prefer Le Puy)
  • 1 large yellow onion, chopped
  • 1 clove garlic chopped
  • 2 tablespoons wheat free Tamari sauce
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 2 tablespoons olive or walnut oil
  • Salt & pepper to taste
  • ¼ tsp cayenne or smoked paprika (to taste)

Directions:

  1. Sauté onion and bay leaf in 2 tbsp oil until soft. Then add garlic, continuing to cook until caramelized. Add salt, pepper and paprika. Remove the bay leaf.
  2. Toast walnuts on baking sheet and 400 degrees F for five to seven minutes, shaking the pan. Remove and cool.
  3. Place lentils, walnuts and all other ingredients in a food processor until creamy – enjoy!

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

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From Chef Janet Craig: holiday entertainment hacks

BY: JANET CRAIG

Are you up to holiday entertaining? It is possible to entertain and not feel overwhelmed, with some helpful tips from our favourite Chef Janet Craig!

Buy the Easy Essentials: 

Keep a couple of cheeses and interesting pickles such as mushrooms and olives in the fridge so you can quickly make up an antipasti plate. Have hard boiled eggs on hand to make devilled eggs, which are easy to prepare and a favourite for many! Hit your local Bulk Food Store for nuts, chocolates and other treats to put in small bowls without spending too much on goodies.

Holiday entertaining hacks

Write a Menu: 

Write a menu of what you would like to serve. It helps with the shopping and is a constant reminder of what you are serving (including that salad stuck at the back of the fridge that’s so easy to forget about!) Save even more energy by hosting a potluck and invite people to bring their signature dish, such as a favourite family holiday recipe.

Small Place? No Problem!

If your place is smaller, consider draping a tablecloth over an ironing board to use as a buffet serving board. If your entrance is small, hand out a plastic bag to put wet boots in then the neck of the bag goes over the hanger of their coat.

Go Fancy-Schmancy 

Cider, Thyme + Tonic Mocktail
Cider, Thyme + Tonic Mocktail via townandcountrymag.com

Think about a signature drink, such as these tasty non-alcoholic mocktails. It’s so nice to greet your guests with a beverage in hand rather than running around trying to mix something. Keep a cooler with ice and bottles under that buffet table, just in case. Above all relax and enjoy yourselves.

I always say people come for your company, it’s just a bonus if they get great food.


After suffering a stroke at the age of 40, Janet left the corporate world to open a personal chef business, Satisfied Soul Inc. Now retired, she continues to enjoy her passions of cooking, creating and teaching people how to eat properly.  Find our more about her & her amazing recipes, HERE.

A new way to enjoy green beans

BY: CHEF JANET CRAIG

Are you looking for a new way to enjoy your greens?

french green beans, freshly blanched

This lovely recipe can be prepared in advance and served as a cold side salad in the vinaigrette or warm in same sauce!

Blanche Beans

Any green vegetable such as asparagus, broccoli, and rapini can be blanched, here’s how:

  • Bring a large pot of salty water to a boil. Prepare a large bowl of ice water with ice cubes.
  • Depending on the size of the vegetable place, in boiling water one to four minutes. Drain and place immediately in ice water.

French beans covered in sauce, with vinaiger and lemon on the side

Herb Vinaigrette

This lovely dressing can be used as a dunking sauce for fresh bread too. I often double or triple it and leave in the fridge for any salad.

  • 1 tbsp grainy dijon mustard
  • 1 tbsp honey
  • 1 large shallot, minced
  • 2 tsp each of any fresh herbs – I use basil, dill, tarragon, parsley, mint, chives and cilantro
  • Zest and juice of one large lemon
  • 1 tbsp sherry or tarragon vinegar
  • Salt and pepper to taste
  • 1/3-cup good olive oil

Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper. Gradually whisk in oil, I use a hand blender or small food processor to get it creamy.

Pour on top of vegetables and enjoy!


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

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Warm up with delicious, gluten free almond rice bars

BY: CHEF JANET CRAIG

To say the least, it’s been a wet fall in Toronto. Here’s something to warm up to: a delicious, vegan, rice bar that’s low in sugar, gluten and dairy free – enjoy with a warm cup of tea or your favourite hot beverage!
almond rice bars

Ingredients:

  • 1/2 cup liquid coconut oil
  • 1/2 cup almond butter
  • 1/2 cup brown rice syrup
  • 1 tsp vanilla
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup cocoa nibs or dairy-free chocolate chips
  • 4 cups rice cereal
  • Slivered almonds as garnish

Directions:

  1. Line an 9 x 9 inch pan with parchment or wax paper
  2. Place rice cereal and dried fruit in large bowl
  3. Mix together almond butter, coconut oil, rice syrup and vanilla in another glass bowl and heat in a pot until you can stir everything easily together. Let cool for two to three minutes.
  4. Add mixture to cereal and stir well with spatula.
  5. Mix in the chocolate and pat into the pan. Garnish with almonds.
  6. Chill then cut into small bars and enjoy!

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

You can find out more about her HERE.

This World Egg Day: Cook up Egg Foo Yung

BY: CHEF JANET CRAIG

Egg Foo Yung is a basic omelet, high in protein and gluten free. You can add leftover chicken, shrimp or ham to it for an extra protein boost!

This recipe is great and the sauce works for any stir fry. For Egg Foo Yung, make the whole recipe and serve over the omelet as a sauce or gravy.

  • Four egg whites beaten, or whole eggs
  • Four tbsp water
  • One tsp sesame seed oil
  • One bunch green onions
  • Two cups bean sprouts
  • Two tsp fresh grated ginger
  • One chopped garlic clove
  • One large stalk of celery chopped
  • Sauce ingredients which you can just shake in a bottle & add 1/2 cup to the recipe.
Left: egg foo yung in pan on stove top next to pot of sauce, right top image: eggs in shell, middle right chop sticks on top of a wooden table, bottom right bean sprouts
EGG FOO YUNG PHOTO: JANET CRAIG

Omelet

1. Beat eggs with water, oil.
2 Spray a stir fry pan  with vegetable spray.
3. Sauté onions, celery, garlic & ginger together until translucent.
4. Add omelet with the beans sprouts and cook like a pancake until firm.

Sauce

  • One cup chicken or vegetable broth
  • One tbsp grated ginger
  • Two cloves of garlic, minced
  • Two tbsp Sherry, or white wine ( vermouth)
  • 1/4 cup soy sauce
  • One tbsp honey or Hoisin Sauce
  • Two tbsp cornstarch
  1. Make a ” slurry” of cornstarch and broth by slowly stirring in adding more fluid.
  2. Add the rest of the ingredients in a jar which you can shake to keep cornstarch mixed.

 


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

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