Flowfit

I am often asked where I get my inspiration for cooking.  Well, I read cook books like novels, from cover to cover, rarely being opened again.  I have an inability to follow a recipe, which is why I am such a lousy baker.  However, not following a recipe does allow for some great creativity!

My greatest inspiration, honestly comes from the ingredients themselves.

Do you remember that show called “Doorknock Dinners”?  It was on the food network years ago (in the late 1990′s), and I totally loved watching it.  The host, Gordon Elliott unexpectedly shows up on the doorstep of homes with a highly skilled chef in tow. Once welcomed inside, the chef prepares a gourmet meal for the family, using only ingredients found while rummaging through the home owners cupboards and fridge!  I am sure that is when I started getting creative and inspired by the ingredients I had on hand.  My husband says I am the Queen of doorknock dinners…. a title I wear with pride!  Hey Gordon!!  Wanna get the show started again?  I’ll be your doorknock chef!  Seriously!!  Oh what fun that would be for me!!

This dinner was inspired by a box of Sabarot French lentils du Puy I had in the cupboard, as well as a container of that super yummy cilantro pesto from Sunflower Kitchens.  See??  Not everything has to be completely scratch!  Frozen tilapia, a can of baby corn, half a red pepper and a starting to wilt head of iceburg lettuce.  Put it all together, and dinner is served!

Mix it up!  Just choose WHOLEsome ingredients and you’re golden.

For this dinner, simply broil, grill or pan fry your favorite white fish (I broiled this one with a sprinkling of sea salt, pepper and herbs de Provence).  Top fish with Sunflower Kitchens Cilantro “Zesto-pesto”.  GREAT combination!!

If you’ve never had Lentils du Puy before, you really must give them a try!  They are more expensive than other lentils, but in my opinion, worth it.  They really hold up well for salads and sides – they stay firmer than other lentils and have a rich earthy flavour.  They’d be GREAT paired with beets… hmmmm…. put that on the idea shelf for next time.

To cook lentils, add twice as much cold water as lentils to sauce pan.  Bring to a boil, reduce heat to med/low, cover and cook for 35-40 minutes.  Check frequently, sometimes you may need to add a bit more water.  These lentils will have a little more bite to them than others you are used to.  I like mine simply with a squeeze of lemon and some sea salt and pepper.  They are also great added to soups, stews and salads.

YUM!

The salad is just some simple crunchy iceburg lettuce, fresh organic watercress from my Plan B box, canned baby corn and sliced red peppers.  The dressing is a simple olive oil and vinegar with a pinch of cumin for fun.

See?  You CAN make a fab dinner WITHOUT a recipe!!  Go on… get your creative juices flowing….have some fun with it!!  Tell me what YOU come up with on your doorknock dinner adventure!

Okay.  I’ve talked about easy before, but this soup is easy peasy!  Seriously, you can’t go wrong and it is soooo good.  With all this chilly damp, rainy weather we’ve had lately, this hit the spot nicely.

Carrot and Lentil Soup:

• 1 bag organic carrots, peeled and chopped
• 2 cups (I used 4 palmfulls) red lentils
• 1 large red onion, chopped
• 4 cloves garlic, rough chopped
• 1 carton vegetable broth (or 4 cups broth of choice)
• 3 cups water
• 1 bay leaf
• 1 tbsp ground cumin
• Sunflower Kitchen “Zest-Oh Pesto” Cilantro Pesto to garnish
• 4 slices stale country style bread for croutons (optional)
• Extra virgin olive oil
• salt and fresh ground pepper to taste

In your favorite soup pot, saute onions and carrots with a good sprinkling of sea salt and pepper until onions start to turn colour and get soft – about 5 minutes.  Add in garlic, cumin, bay leaf and lentils and saute for another 2minutes.  Add in broth and water.  Bring to boil, then reduce heat to medium low and cook uncovered for about 20-30 minutes.  Basically until carrots are cooked through and lentils are soft enough to squish with a fork against side of pot.

Get out your handy dandy hand held mixer (if using a blender to do this part, make sure you let it cool down a bit first), remove bay leaf and puree entire mixture until smooth.  Thin with water or broth to taste.  I like mine thick, but thin enough to fall off spoon.

Serve topped with garlic croutons and a few dribbles of Cilantro pesto.  Amazingly delicious!

Quick Garlic Croutons:

Simply cut stale bread (italian loaf or french loaf works best) into thick pieces.  Drizzle with olive oil and sprinkle with your favorite herb mixture (I used provincial herbs), sea salt and garlic.  Rub into bread.  Broil for about 30-45 seconds per side – watch them, they burn QUICKLY!  Remove from oven let cool for a few minutes and cut into bite sized pieces.  Awesome in salads, soups or just to munch on.

YUM!

As requested from one of our subscribers… here is an updated version of an old pot luck favorite.  Tonight I made a tortilla pie (post to follow tomorrow) for dinner and wanted something to serve on the side.  I had just recieved fresh cilantro and spring onions in my Plan B Box – instant inspiration!  Get out the cumin and lime!  We’re off to Mexico!!

Ali-O Bean Salad:

serves 4-6

• 1 can black beans, drained and rinsed
• 1 tomato, cut up into bite sized chunks
• 1/2 can sliced black olives
• 1 cup edamame (cooked, drained and cooled)
• 1/2 medium sized cucumber, sliced and quartered
• 1 red pepper, chopped into bite sized pieces
• 1 avocado, chopped into bite sized pieces
• handful chopped fresh cilantro
• handful fresh pea shoots
• 4 handfuls fresh spinach (optional)

For dressing:

• 1 tsp cumin powder
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• juice of 1/2 lime
• 1 tbsp agave syrup
• 1/4 cup finely chopped red onion
• 1 tbsp whole grain mustard
• sea salt and fresh cracked black pepper

Combine dressing ingredients in container with lid – I like to use jam jars.  Shake well to combine.

In bowl, combine all other ingredients except pea shoots and baby spinach if using).  Pour dressing over salad mixture, gently combine.  Let sit for 20 minutes to an hour before serving.  Can be stored in airtight container for up to 4 days.

To serve – place on bed of spinach and top with fresh pea shoots.

YUM!!

NOTES – Add fresh shucked corn for a sweet crunch.  Pea shoots can be found in a living pot (I keep mine on my counter) at Goodness Me!

My sister often finds a quiet spot to read and write in a local Lebanese restaurant. She says it’s the perfect place for a cozy quiet moment. This is the soup she often orders, and asked the owner one day how to make it. Of course, as always, recipes passed down always change. Play with this and make it your own!

Lebanese Lentil Soup

• 2 cups split red lentils
• 6 cups of water
• 1tbsp cumin powder
• 1 cooking onion
• 1 cup grated carrot
• 1 lemon (juiced – save rinds)
• 2 cloves garlic
• 2 tbsp extra virgin olive oil
• Sea salt and fresh cracked black pepper to taste.

Saute onions in olive oil for 2 minutes on medium heat. Add garlic and cumin and continue to sauté until it smells really yummy. Approximately one minute. Add lentils, water, carrots and lemon juice. Stir to combine. Cut lemon ride into 4 pieces and put directly into soup (remove before serving).
Cook on medium heat uncovered for approximately 35-45 minutes, adding water as necessary.
Serve with side salad, fresh limes and big hunks of whole grain crusty bread!
YUM!

This is classic comfort food with a twist. When you’re short on time, this is a cinch to whip up. Feeds a hungry brood in no time at all!

Hot from the oven!

• 1 pkg boneless, skinless chicken thighs (approx 16 pieces)
• 4 red skinned potatoes
• 4 green onions, chopped
• 2 cloves garlic (finely chopped)
• ¼ cup chicken broth
• 3 tbsp cumin
• 2 lemons
• 2 tbsp Olive oil
• Cilantro (about a handful) – chopped, but save some whole leaves for garnish

Preheat oven to 410 degrees.

In a bowl, combine chicken broth, cumin, cilantro, juice of both lemons, zest of one lemon, olive oil, onion, garlic, salt and pepper. Mix with fingers. Set aside.

Wash and cut potatoes into chunks. In a casserole dish, place chicken and potatoes. Pour mixture over and bake uncovered for 45-55 minutes depending on oven. You’ll know it’d done when fork comes out of potatoes easily. I usually take one out and do a taste test to be sure. Sprinkle with cilantro leaves before serving.

YUM!

Dinner is served!

Serve with green vegetable of your choice. We like ours with chopped Brussel sprouts sprinkled with sesame seeds.

TIPS – You can also allow this to sit in the marinade, omit potatoes and grill chicken on bbq!

My sister comes for dinner every Tuesday and is an incredible foodie. I always try and make something full of flavour and colour to appeal to her love of food. This super easy and healthy chicken did the trick! I served it with a green salad and sauteed snow peas and asparagus. The combination tasted like spring!

CILANTRO CHICKEN:

6 boneless skinless chicken breasts
juice of one lemon
juice of one lime
1/4 cup olive oil
1/2 cup freshly chopped cilantro
1 tsp cumin
1 tsp toasted sesame oil
1 tbsp soya sauce
1 tbsp brown sugar

Flatten chicken breasts by pounding between sheets of Seran wrap. If you do not have a kitchen mallet/hammer, use the bottom of a cast iron pan.
Put remaining ingredients into a bowl and swish around with your fingers to mix. Add chicken and move around to make sure all pieces are covered with the georgeous marinate. Let sit for one hour or up to 4 hours. Grill on medium heat 3-4 minutes per side. Remove from grill, cover and let rest for 5 minutes.

I guess I should also mention, I made grilled garlic bread with a day old loaf of foccacia…. hey, all in moderation, right?
Enjoy!! YUM!