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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For the most important meal of the day: fruit breakfast bars

BY: JANET CRAIG

Dare we say it?  With the new school year just around the corner, breakfast is about to get a lot more hectic for some of us. And even if you, or no one in your household is heading back to the Big S-, September still feels like it’s time for a new start, right?

So here’s a new way to start your day – with Janet’s make ahead Fruit Breakfast Bars – they’re easy, delicious and a great start to your morning! And the best part: no prep is needed in the morning, they’re already done!

Base Ingredients –  can be done in food processor

  • 1 1/2 cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 1 1/4  cups rolled oats
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

Breakfast Fruit Bar

Fruit Filling

  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 cup berries (raspberries, blueberries or strawberries) fresh or frozen
  • 1 cup jam (of the same fruit)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled

For the Base:

  1. Butter the bottom and sides of a 9-by-13-inch glass or light-coloured metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. Put the flour, brown sugar, oats, salt, baking powder, baking soda and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
  3. Reserve ½ of the mixture.
  4. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown for 10 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the filling.

Fruit Filling

  1. In a medium bowl, whisk sugar, lemon zest, cinnamon and flour together. Add the fruit, lemon juice and butter and use your hands to toss gently until the berries are evenly coated. Then mix in the jam.
  2. Spread evenly over cooled base then sprinkle remainder of the crumbs on the top.
  3. Bake at 360 F for 35 minutes rotating once so bars brown evenly.
  4. I like to add nuts to the topping – almonds, walnuts or pecans are nice
  5. Cool and cut into squares. Can be stored up to three days in the fridge or frozen.Satisfied Soul

 

 

 

 

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

This Fresh Tomato Day: make your own ketchup

BY: JANET CRAIG

Did you know April 6 is Fresh Tomato Day?

Bowl of Homemade ketchup

And did you know ketchup can be so much more than a bottle of what you get at the grocery store?

Our favourite chef Janet Craig knows ketchup has so much more potential when you make it at home. Here’s her recipe, all you need to do is combine the ingredients below and blend in a food processor.

And think beyond the fries: Janet’s recipe a great topping for grown up food, such as chicken or other meats.
    • 2 cans drained mandarin oranges
    • 2 cloves of garlic
    • 1 large shallot, peeled
    • 1 tbsp lime or lemon juice
    • 2 inch piece of fresh ginger
    • 1/2 cup White Vermouth
    • 1/2 cup Maple syrup
    • 1 tsp Five Spice powder
    •  1 tsp hot sauce
    • 1 tsp salt ( optional)

Use your food processor to blend together and enjoy!

a plate with green beans, pork dressed with homemade ketchup, squash and potatoes
PHOTO: JANET CRAIG

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

On Homemade Soup Day: cream of roasted garlic & onion soup

BY: CHEF JANET CRAIG

It’s Homemade Soup Day! And Janet Craig has a great, hearty homemade soup for you – enjoy!

  • Ten whole cloves or two whole heads, cleaned
  • Four cleaned, washed leeks, chopped
  • Three yellow or white onions, peeled and chopped
  • Two large white potatoes peeled and cubed
  • One tetra pack of good quality chicken broth
  • ¼ cup butter
  • Two cups Vermouth
  • One cup milk
  • One cup whipping cream
  • Fresh parsley, chives to garnish

3 images: Cream of Roasted Garlic and Onion Soup, bottom left,garilc, bottom right, red onions

  1. Place all cleaned vegetables into buttered roasting pan.
  2. Cover with broth and wine. Roast 1 hour at 350 F.
  3. Put cooled vegetables and remaining fluid into a food processor and pulse until rough chunks.
  4. Add cream and pulse more. Taste and season with white pepper and salt then add milk to thin, if needed. Garnish with fresh herbs
  5. Serve hot with a dollop of cheese, either Asiago or Stilton, in the bowl.

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

Baked Cocoa Wings

BY: JANET CRAIG

Just on time for Super Bowl Weekend – or if that isn’t your thing – a Valentine’s / Anti-Valentine’s feast – our favourite chef Janet Craig brings you Baked Cocoa Wings!

This is a ‘rub’ that could be used on chicken wings or drumettes. The recipe could be doubled or tripled and stored in a glass jar for future meals, it’s also great on ribs so go ahead and enjoy!

Plate of chicken wings

  • Three tablespoons chili powder
  • One tablespoon unsweetened cocoa powder
  • Two tablespoons flour – this can be gluten free or cornmeal. The fat in the skin of the wings will make them crispy.
  • One tablespoon garlic powder
  • One teaspoon cinnamon
  • Two teaspoons cumin powder
  • One teaspoon salt and pepper
  • 1teaspoon cayenne (optional)
  • 13 lb chicken wings per person (appetizer portion)

1. Mix all the rub ingredients together and dust the wings well.

2. Cut off the wing tips, reserving them for another use such as
stock if desired, and halve the wings at the joint. Pat the
wings dry, season them with the rub mix .

3. If using the oven, place on the parchment lined cooking
sheet, under a preheated broiler about four inches from the
heat for ten minutes. Turn the wings and broil them for ten
minute more, or until they look crisp.

Lime Mayo Dip
One cup mayonnaise
Juice and zest from one lime
One clove of garlic minced
Two tablespoons fresh cilantro chopped
½ small seeded jalapeño-finely chopped (optional)


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

BY: JANET CRAIG

Soup makes winter better, which is one reason why January is Soup Month.

To help you partake, our favourite Chef Janet Craig has created this easy Pho Soup recipe. Give it a try, and cook up some deliciousness, health and warmth this chilly season. Here’s to soup!

  • One tetra pack of Pho broth
  • Four ounce rice noodles
  • One, four-ounce piece of beef steak, (round, top sirloin), slightly frozen
  • Two cups of  bean sprouts
  • Shredded carrot or red peppers
  • Green onions, sliced lime, basil, mint, and /or cilantro to garnish

3 pictures: top - pho soup, bottom left: Campbell's Pho Broth, bottom right close up of cut up vegetable for Pho Soup

1. Bring the Pho broth to the boil. If you wish to add more seasonings like fish sauce, ginger, or garlic, this is the time.
2. Cover the rice noodles with boiling water & let sit for 10 minutes.
3. Take the steak & slice it very thin. This is why you put it in the freezer for a bit.
4. Place the steak, noodles, and vegetables into large bowl.
5. Pour on the very hot broth. Meat will turn opaque.
6. Soup is usually served with hot Chili/garlic sauce .

PHOTO: JANET CRAIG


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

 

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.

SAMSUNG

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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