Lemony Popcorn

It's Patio and Pool season, so here's another great treat that's easy to make and only needs six minutes for the popcorn to pop. The lemon flavour is perfect for any mid-afternoon munchies.

You can also try orange zest instead of lemon for a different, slightly sweeter, version.

Adapted from Food.com



Ingredients
3 tbsp unsalted butter
1/4 tsp grated lemon zest
1/4 tsp salt (to taste)
pepper (optional)
fresh parsley (optional)
2 quarts hot popped corn

Directions

Combine the butter, lemon zest, salt, and (optional) pepper and parsley uncovered in a small saucepan and heat until butter is melted.

Place the hot popped corn in a large serving bowl and pour the mixture over top.

Toss popcorn until thoroughly blended and serve immediately.

Guasacaca

Brought you from
My Own Kitchen

My husband's family is quite the mix. With Italian and German ancestry and born and raised in Venezuela, the meals that come out of our kitchen are both diverse and delicious. Today I have a recipe for Guasacaca - whose name is derived from the word Aguacate (Avocado).

Ingredients

1 medium onion
2 ripe avocados
1 large red pepper
2 cloves garlic
Fresh Parsley
Fresh Cilantro
3 tbsp Vinegar
1 Lime Juiced
Salt to taste
Black Pepper to taste
1 cup olive oil

Optional:
Hot sauce or jalapeño

Directions

1. Peel and Pitt the avocados, then chop roughly.

2. De-seed the pepper and chop roughly.

3. Peel garlic cloves and onion and chop roughly.

4. Remove stems from Parsley and Cilantro leaves.

5. Put everything except the olive oil into a food processor and blend until mostly smooth. Then slowly start adding the olive oil until completely smooth.

6. Make about an hour before you plan to serve it.

Optional:
7. If you want a chunkier style Guasacaca, then have an extra avocado set aside, peeled, pitted, and cubed. Gently mash in the extra avocado chunks about 5-10 minutes before serving.

This sauce is great for putting on any kind of cooked meat or starchy side dish. 

Pineapple-Spinach Whole Juice Recipe

adapted from Incredible Smoothies

INGREDIENTS

1 cup pineapple, cubed

1 cup fresh spinach, chopped

1/4 cup fresh parsley, chopped

8 ounces of filtered water

1/2 teaspoon of fresh, grated ginger (optional)

DIRECTIONS

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until you don’t have any more chunks.

Pour into a glass and enjoy!

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To bulk up on more minerals, just add more spinach.

Pineapple contains a proteolytic enzyme called bromelain, which helps in the digestion of protein and is highly recommended as a natural anti-inflammatory. Spinach is rich in protein as well as potent antioxidants, vitamin A and vitamin C.

Pregnant women should not consume parsley. Parsley contains an essential oil called apiole. Apiole is a kidney stimulant. Because this essential oil can stimulate uterine contractions, pregnant women should avoid eating large quantities of it

Pasta with Lemon, Garlic,and Thyme Mushrooms

Adapted from Nigella's

Ingredients

225 grams mushrooms
80 ml extra virgin olive oil
1 tablespoon Maldon salt (or 1½ tsps table salt)
1 small clove garlic (crushed)
zest and juice of 1 lemon
2 tsps dried thyme
500 grams pasta
1 bunch fresh parsley (chopped)
2 - 3 tablespoons freshly grated Parmesan cheese
freshly ground black pepper
 

DIRECTIONS

Mix in a large pan the oil, salt, crushed garlic, lemon juice and zest, and marvelously scented thyme.

While that simmers, Slice the mushrooms finely, then add the mushrooms to the pan.

Cook the pasta according to packet instructions and drain loosely, retaining some water. Remove the pan from the heat and quickly put the drained pasta into the bowl with the mushroom mixture.

Toss everything together well, portion everything out onto plates, then add the chopped parsley, grated cheese and pepper to taste.

Toasted Pecan and Blueberry Couscous Salad

Adapted from Joy the Baker

2 cups Israeli or peal couscous, cooked
1/4 cup fresh Parmesan cheese, grated
3 tablespoons olive oil
juice of 1 lemon
1 tablespoon whole grain mustard
1 tablespoon capers (optional)
1 teaspoon lemon zest
1/2 cup pecans, toasted
1/2 cup fresh blueberries
1/4 cup fresh parsley, coarsely chopped
1 cup salad greens
salt and pepper, to taste

DIRECTIONS

In a medium bowl, combine cooked couscous, cheese, salt, pepper, olive oil, and lemon juice. Stir, then add mustard, capers (if using), and lemon zest and stir again, making sure the mustard is evenly distributed.  Finally, stir in the pecans, blueberries, and parsley.  Season to taste.

 Chill until ready to serve.  When ready to serve, add salad greens and toss to combine.

The Great Green Smoothie

INGREDIENTS

1 1/2 cups water
2 ice cubes
1/2 head green leaf lettuce, coarsely chopped
1 large bunch spinach, coarsely chopped
3 stalks celery, chopped
1 apple, cored and chopped
1 pear, cored and chopped
1/3 bunch cilantro, stems and leaves
1/2 bunch parsley, stems and leaves
1 banana, peeled
Juice of 1/2 lemon (or about 1 Tbsp of lemon juice)

DIRECTIONS

Add the water, ice cubes, lettuce, and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple, pear, cilantro, and parsley. Add the banana and lemon juice last and blend until smooth.

Mandarin & Cranberry Quinoa Salad

INGREDIENTS

3/4 cup raw quinoa
1/3 cup extra virgin olive oil
3 tsp apple cider vinegar
1 Tbsp lime juice
2 to 3 Tbsp orange juice
3 tsp dried parsley or 3 Tbsp fresh parsley, finely chopped
Pinch of sea salt
1/2 cup dried cranberries or fresh cranberries, sliced
2 to 3 mandarin oranges or tangerines, peeled and separated into segments
1/2 cup slivered almonds (optional)
1 Tbsp whole flaxseeds or toasted sesame seeds (optional)

DIRECTIONS

Prepare quinoa according to package directions. This step can be done the day ahead. Allow the quinoa to cool.

Combine oil, vinegar, lime juice, orange juice, parsley, and salt together in a jar with a tight-fitting lid. Shake well to combine.

In a salad bowl, combine the quinoa, cranberries, and orange segments. Toss with the salad dressing and sprinkle the almond slivers and flax or sesame seeds (if using) on top.

This salad will keep well in the fridge for 2 to 3 days.

Tastier Hydration

Everyone knows we should drink plenty of water every day for good health, but not everyone finds plain water very palatable. Many flavoured waters in the store contain undesirable sweeteners and artificial flavours, and they are expensive too. If you want to add some variety to your hydration, here are some ideas:

Herbs and Spices: Mint leaves are an obvious choice, but parsley can be very refreshing too. Crush the leaves a little before adding them to your water. For a bit of spice, try some freshly grated ginger instead.

Citrus Fruits: Slices of lemons, limes, oranges, or grapefruit, or some combination, are delicious additions to water. If you do this very frequently, however, you may want to think about the effects of the citric acid on the enamel of your teeth. You can minimize the possible side effects by rinsing your mouth with plain water after your citrus water, drinking with a straw so the liquid by-passes your teeth, and waiting at least an hour after drinking before brushing your teeth.

Cucumber: A spa classic, which is very refreshing.

Berries: Blueberries, strawberries, blackberries, and raspberries all release a lovely flavour and colour into your water. Just cut or crush a few of the berries into your water.

Vinegar: Many people say that once they've acquired a taste for apple cider vinegar in water, they begin to crave it. Apple cider vinegar has some health benefits of its own, and it is supposed to act as an appetite suppressant.

Sea Salt: A tiny pinch of sea salt adds interest to your water, helps the body absorb the liquid more quickly, and can replace salt lost through sweat on hot days or during workouts.

If you prefer your water bubbly, you may want to look into carbonating your own water at home. It is cheaper and less wasteful than buying bottles of the stuff, and is made very easy by simple machines that use refillable CO2 cartridges.

Avocado Egg Salad Sandwich

INGREDIENTS

1 avocado
1 tsp lemon juice
1 tsp Dijon mustard
1 Tbsp dried parsley flakes or fresh parsley, finely chopped
1/2 tsp sea salt
1/4 cup apple cider or apple juice
4 hard-boiled eggs, peeled
1/2 cup veggies, finely chopped: green onions, bell pepper, celery, red onion, dill pickle, and/or tomato
1 tsp fresh herbs, finely chopped: chives, parsley, and/or dill
8 slices multigrain bread
8 leaves of lettuce

DIRECTIONS

In a small bowl, mash the avocado with a fork. Add the lemon juice, mustard, parsley, salt, and apple cider or juice and then mix until well blended.

Mash up the eggs with a fork. Add the avocado mixture and your choice of the veggies and herbs, and mix until combined.

Lightly toast the bread and top with a lettuce leaf and the egg salad.

Makes 4 sandwiches.

Lemon Rice and Peas

Also a great way to use up leftover rice. I'll often cook about three extra cups of rice when having a stir-fry and use it a day or two later for this recipe.

INGREDIENTS

2 cups water
1 cups brown basmati rice
2 Tbsp extra virgin olive oil
1 tsp mustard seeds
1 tsp cumin
6 green onions, finely chopped
2 cups shelled English peas
1 cup cashews
3 Tbsp tamari
3 Tbsp lemon juice
1/3 cup fresh parsley, chopped
1 tsp turmeric
Cayenne pepper, to taste

DIRECTIONS

In a medium saucepan, bring the water to a boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Remove from the heat.

Heat the olive oil in large skillet over medium heat. Add the mustard seeds and cook, stirring, until the mustard seeds begin to pop, about 30 seconds. Add the cumin and green onions and cook until the onions have softened, about 1 minute. Add the cooked rice, peas, cashews, tamari, lemon juice, parsley, turmeric, and cayenne and cook, stirring often, for 3 minutes. Remove from the heat.

Excellent served with flour tortillas. Warm the tortillas and either wrap the mixture in them or serve with the tortillas on the side to scoop up the rice.

Sauteed Mushrooms with Herbs

INGREDIENTS

1/2 pound mushrooms (oyster, white button, crimini, shiitake, etc.)
1 Tbsp extra virgin olive oil
2 Tbsp butter
Sea salt and freshly ground pepper
1 shallot, finely chopped
1 to 2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives

DIRECTIONS

Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape.

Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and chives. Taste and adjust seasoning.

Serve hot.

Russet Potato Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 yellow onion, medium dice
1 leek, halved, washed, thin sliced
4 celery spears, thin sliced
1 tsp celery seeds
1/4 tsp crushed red pepper flakes
1/2 tsp black pepper
1 carton vegetable broth
4 russet potatoes, large dice
2 Tbsp parsley or chives, coarse chop (optional)

DIRECTIONS

In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onions, leeks, and celery and saute till the onion is translucent in color.
Add the celery seeds, crushed red pepper flakes, and black pepper and stir well.

Add 4 cups of water and the vegetable broth to the pot with the onions, leeks and celery and turn the burner on high. Add the diced potatoes. Once the pot comes to a boil, turn the burner to medium and cook till the potatoes are tender when poked with a fork.

Blend until smooth and creamy in a blender or food processor. Return to pot to reheat if needed. Add sea salt and black pepper to taste. Serve sprinkled with parsley or chives if desired.

Taste and add sea salt or black pepper to taste.

Roasted Parsnips

INGREDIENTS

1 1/2 lbs of parsnips, peeled and cut into 2 1/2 inch sticks
4 tsp of extra virgin olive oil
Sea salt and freshly ground pepper
1/3 cup of vegetable broth
3 Tbsp unsalted butter, softened
4 tsp drained, bottled horseradish
1/2 Tbsp finely chopped parsley
1/2 small garlic clove, minced

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20 to 45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid the parsnips getting mushy.

Combine the softened butter with the horseradish, parsley, and garlic, and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Serves 4.

Pasta with Fresh Herbs

INGREDIENTS

1 pound of your favourite pasta (such as pappardelle)
2 Tbsp unsalted butter
3 Tbsp extra virgin olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)
1 cup of chopped fresh pasta mix herbs (or a combination of fresh basil, oregano, and parsley, to taste)

DIRECTIONS

Cook the pasta in lightly salted water according to the package directions.

In the meantime, heat the butter and 1 tablespoon of the oil in a 12-inch or larger skillet or saute pan over medium heat. When the butter has melted and the foaming subsides, add the garlic and stir 1 – 2 minutes until golden. Add bread crumbs and cook 4 – 5 minutes, stirring from time to time, until golden and crispy. Transfer to a bowl and reserve the skillet.

When the pasta is done, remove about 1 cup of water and reserve. Drain the pasta.

Heat the remaining oil in the skillet, add the fresh herbs and stir to cook, about 2 minutes.

Add several tablespoons of the pasta water to the pan. Add the pasta and toss well, adding more water if needed to moisten.

Serve topped with reserved bread crumbs.

Serves 6.

Thymed Zucchini

INGREDIENTS

2 Tbsp extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Sea salt and pepper

DIRECTIONS

In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.

Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Baby Spinach and Lentil Salad

INGREDIENTS

1 cup dry lentils
3 cups vegetable broth
2 bay leaves
1 (3 inch) cinnamon stick
2 garlic cloves, minced
1/2 medium onion, chopped
1/4 cup kalamata olives, chopped
1/2 medium red bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 Tbsp fresh parsley, chopped
1/2 tsp fennel seed
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
1/2 cup feta cheese, crumbled
Sea salt and pepper, to taste
10 oz baby spinach

DIRECTIONS

Sort and wash lentils, place in a pan with broth, bay leaf, and cinnamon stick. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.

While the lentils are cooking, place the minced garlic and onion in a small skillet with 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.

Place the lentils in a large bowl and add the olives, pepper, tomatoes, carrot, and parsley. Stir in the cooked onion and garlic.

Combine the fennel seeds, oregano, red pepper flakes, and thyme. Crush to release the flavours. Add to the lentil mixture.

Drizzle with the lemon juice and olive oil. Add feta cheese and mix to combine; season with salt and pepper to taste. Chill for several hours.

To serve, divide the baby spinach among chilled plates and top with lentil salad mixture.

More Than Just a Garnish

Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is related to celery).

Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium, and calcium. Like most green vegetables, parsley is a good source of vitamin K, folic acid, and fiber.

Today, parsley is one of the most commonly consumed herbs in America. A fresh sprig of the curled parsley is often used as a garnish, while the Italian parsley is used to flavour sauces, soups, and stews.

Parsley can be minced and added to salads and coleslaws, dips, sauces, and salad dressings. It is a particularly lovely addition to tomato dishes, baked potatoes, potato salads, and peas. The stalks, which have a stronger flavour than the leaves, add flavour to casseroles and cooked dishes. To prevent a white sauce from being discoloured, stems are used instead of leaves.

Finally, for a natural breath freshener, try a sprig of parsley!

Quinoa Tabouli

INGREDIENTS

3 cups cooked quinoa (1 cup uncooked - follow package cooking instructions)
1 tomatoes, seeded and diced
3 cups chopped fresh parsley
4 green onions, chopped with the tops
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, crushed
Sea salt and black pepper, to taste

DIRECTIONS

Gently toss quinoa, tomato, parsley, and green onions with a fork. Mix lemon juice, olive oil, and garlic in a separate bowl. Pour over quinoa mixture, and re-toss with a fork. Season with salt & pepper to taste. Chill to meld the flavours, then serve cold or at room temperature.

Mediterranean Quinoa Salad

INGREDIENTS

3 cups vegetable broth
1 1/2 cups quinoa
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1/2 cup pitted and sliced black olives (optional)
1/3 cup chopped fresh cilantro or parsley
1 cup cherry tomatoes, sliced in half
Sea salt and pepper to taste
1/2 cup finely cubed or crumbled feta

DIRECTIONS

Cook quinoa in vegetable broth according to package directions. Allow to cool.

In a small bowl, whisk together vinegar, garlic, lemon juice, and olive oil.

Gently toss the quinoa with the olives, cilantro or parsley, and cherry tomatoes. Add the olive oil dressing and toss again. Add salt and pepper to taste and gently stir in the feta cheese.

Some variations on this salad: kalamata olives instead of black olives; parsley instead of or in addition to cilantro; adding diced red onion, canned artichoke hearts, and/or diced bell pepper, etc.

Bissara (Fresh Fava Bean Dip)

INGREDIENTS

2 pounds fresh fava beans, shelled
3 Tbsp lemon juice
5 Tbsp extra virgin olive oil
1/4 tsp sea salt
1/2 tsp ground cumin
2 tsp minced fresh parsley
pita wedges, sliced raw carrots, or crackers for serving

DIRECTIONS

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.

In a blender or food processor, combine half the beans, the reserved liquid, and the lemon juice. Add more liquid if you prefer a thinner dip. Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.

Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.