Tuscan Turkey Rolls

Have you ever looked at a recipe and felt you understood how to make it and then prepared according to what you thought you read? Hmmmm, well that's exactly what happened to me as I did not follow the instructions!  For some reason, sun-dried tomato pesto stood out in my mind and I merrily went to work on making some. It was only after I had the pesto made did I refer to the recipe again. Oooops! But fear not, all turned out quite well and I think this is how recipes are born; trial and error.  Besides, a recipe is a guide that shows you what steps need to be taken and for the cook to then massage according to their own tastes. 

Makes 12 rolls
recipe adapted from Canadian Home Trends
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3 turkey scaloppine
3 tablespoons (50ml) sun-dried tomato pesto
2 tablespoons (30ml) chopped toasted pine nuts
2 tablespoons (30ml) grated Parmesan cheese
2 garlic cloves, minced
1 tablespoon olive oil
1/4 cup (60ml) balsamic vinegar
3 tablespoons (50ml) olive oil
2 tablespoons (30ml) maple syrup
1 tablespoon (15ml) Dijon mustard

Combine sun-dried tomato pesto, pine nuts, parmesan, garlic and olive oil and spread over the tops of the turkey scaloppine. Roll up from a long side and secure with wooden picks. Combine the remaining 4 ingredients, reserving 1/4 cup (60ml). Grill rolls on direct medium heat for about 12 minutes, turning occasionally and brushing with remaining vinegar mixture, until turkey is no longer pink inside. Remove from grill and cover with foil. Let stand 5 minutes. Remove picks and slice diagonally into 4 pieces each. Serve with reserved vinegar mixture.


The Culinary Chase's Note: Serve this on a bed of arugula for a slight peppery flavor. You can also make these rolls up ahead of time before grilling by covering and chill until ready to use. I wasn't able to get turkey scaloppine so I purchased boneless, skinless chicken breasts, halved each breast lengthways and pound them out to an even thickness.

The Culinary Chase Turns 4!

Hard to believe the name, which my husband coined, was conceived in a coffee shop in Hong Kong and here I am four years later still enthusiastic with 569 food postings. People ask me why I do it and to be honest, it's to help people see that for food to be good and healthy needn't require a lot of effort or preparation.

I've been back in Canada a year now and am slowly getting to know some of the local producers from land and sea. What I am seeing is that the movement for all things local continues to grow. My husband and I were at the newly opened Seaport Farmers' Market on Saturday. I love going to local markets and it is one I highly recommend especially for younger children. The market is an easy place to visit many vendors and a wonderful way for children to learn more about the food they eat.  Vendors from these markets love to share information about the food they grow.   We bought some beef from Getaway Farm and it was from this site I learned food we buy in Nova Scotia travels 4,000km! I like the idea of Getaway Farm's invitation for you to travel to their farm and see how a cow is raised.

A long time food hero of mine, Jamie Oliver, recently spoke to a TED audience regarding our ignorance of food. It's a provocative video worth viewing. I recall vividly of Jamie's quest to revamp the food being served in British schools.   I grew up with my Mom always giving us three vegetable servings every mealtime with the meat being on a smaller portion.  I still adhere to this philosophy and my children, now young adults, are shall I say, healthy as a horse!  I've also educated them to read labels!  A simple action but not something that is done on a regular basis. This is so important because the first ingredient on a label is the main ingredient.  So, for example, if you look at buying fruit juice and the first ingredient is water, then I'd put it back on the shelf! 

The Culinary Chase's Note:  My site is a casual way to let people know of how easy it can be to lead healthy lives through the food we eat and that purchasing locally produced food or at least making a conscious effort to support the country you live in first,  helps keep farmers and fishermen employed.

Moroccan Chicken Soup with Lemon-Apricot Couscous

Yes, I know, it's that time of year when the days are getting shorter (heck we lost 16 minutes from last week until now......sunset tonight at 20:02!) and the evenings are definitely cooling down. This gorgeous soup, ready in 35 minutes, makes good use of left over chicken and will leave you feeling satiated and warmed. The cornucopia of ingredients are ready to tantalize all senses and have you and your family asking for more. Spices serve an important role in the flavoring food as well as being used for medicinal purposes. I can not begin to imagine what it would be like not to have spices in my pantry just sitting there waiting to be used at a moment's notice. Couscous is a versatile pasta made of tiny grains of dough that are steamed. Couscous originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It's most common use is as a side in a stew or savory sauce (like the way rice is served in other cultures).

Makes 9 cups
recipe adapted from Cuisine At Home Specials
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2 cups diced onion
2 tablespoons olive oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 teaspoon each paprika and ground coriander
1/2 teaspoon each ground, cumin, cinnamon, and cardamom
1/4 teaspoon each ground turmeric, nutmeg, and red pepper flakes
1/2 cup dry white wine
4 cups chicken broth
3/4 lb. cooked chicken, shredded
15 oz. can chickpeas, drained and rinsed
14.5 oz. can diced tomatoes in juice
13.75 oz. can artichoke hearts, drained and quartered
1/4 cup kalamata olive, pitted and quartered
salt and freshly ground black pepper to taste
fresh cilantro (coriander) minced

Lemon-Apricot Couscous:
2 cups water
2 tablespoons honey
1 tablespoon olive oil
zest of 1 lemon
1 tablespoon fresh lemon juice
pinch of salt
1 cup dry instant couscous
1/4 cup diced dried apricots

Sauté onion in oil in a large pot over medium heat until onion is soft (5 min.). Add ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes, and cook 1 minute. Deglaze pot with wine, reduce until nearly evaporated, then stir in broth, chicken, chickpeas, tomatoes, artichokes, and olives. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Season soup with salt and pepper and top with minced cilantro.

For the couscous, boil water, honey, oil, zest, lemon juice, and salt in a saucepan. Remove pan from heat and stir in couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff with a fork before serving.

The Culinary Chase's Note: The excerpt below is taken from the book, "The Flavor Bible" and after tasting this soup, you'll agree that all of these are definitely experienced.

FLAVOR = TASTE + MOUTHFEEL + AROMA + "THE X FACTOR"

• Taste = What is perceived by the taste buds

• Mouthfeel = What is perceived by the rest of the mouth

• Aroma = What is perceived by the nose

• "The X Factor" = What is perceived by the other senses - plus the heart, mind, and spirit.

By The Glass Wine Tasting Note: Soup and wine generally provides a liquid upon liquid dilemma that almost never works. However, in this case there is so much texture in the soup for the wine to latch on to that you can find a pleasing combination. A full-bodied Viognier with its combination of tropical fruit, floral and spice notes and mouth filling texture is the perfect compliment to this exotic dish. Condrieu is the classic French Viognier appellation but exciting, less expensive versions are coming out of California's Central Coast and South Africa.

Grilled Tuna with Mango Salsa

I love the meaty and dense texture of tuna. It's an excellent source of protein, loaded in minerals and vitamins and a rich source of the omega-3 essential fats. Omega-3 helps reduce inflammation and helps improve the ratio of good (HDL) cholesterol to potentially harmful (LDL) cholesterol. 

Serves 4
recipe adapted from All Recipes
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2 cloves garlic, chopped
1/3 cup white wine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 tuna steaks (can also use swordfish or salmon)
1 tablespoon chopped fresh parsley

Mango Salsa:
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped
1 Jalapeño chili, minced (include ribs and seeds for a hotter taste)
1 small cucumber, peeled and diced (about 1 cup)
3 tablespoons fresh cilantro (coriander) leaves, chopped
3 tablespoons fresh lime juice
Salt and pepper to taste

In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, salt and pepper. Mix just to blend. Place tuna steaks into the marinade, and refrigerate for 1 hour, turning frequently.

Preheat an outdoor grill for high heat, and lightly oil the grate. Grill tuna steaks for 3 to 4 minutes on each side (if tuna steaks are thin, adjust time accordingly). Garnish with parsley.

For the salsa, combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

The Culinary Chase's Note: For the salsa, substitute the cucumber for red bell pepper or chopped jicama for a crunchy texture.  Ideally, tuna should be cooked medium-rare, seared very quickly over high heat, preferably on a grill.  Cooked fish will keep three to four days in the refrigerator. Leftover cooked tuna is excellent as a salad topper. Reheating is not recommended, unless you chop and add gently at the end of a cream sauce until just warmed through. Serve over rice or pasta.  I had some left over and used it the next day in linguine with chili.

Sweet Potato Fries

Sweet potatoes can be served as savory or sweet dish, and go well with cinnamon, honey, lime, ginger, coconut and nutmeg. They're great in baked desserts, quick breads, puddings and custards, casseroles, stews or croquettes. Sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, and folic acid.  For more sweet potato recipes, click here.

Serves 8
recipe adapted from Vegetable Harvest
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2 lbs. sweet potatoes
1/4 cup extra-virgin olive oil
2 teaspoons coarse sea salt
1 teaspoon ground cumin
1 teaspoon mild chili pepper

Preheat oven to 200c (400f). Peel the sweet potatoes and cut into thick fries (1/2 inch wide by 3 1/2 inches long). Place potatoes in a bowl and add the oil, salt and spices. Carefully toss to coat the potatoes. Arrange potatoes in a single layer on a baking sheet. Place baking sheet in oven and bake, turning so they brown evenly, until potatoes are crisp and a deep golden brown (about 15 to 20 minutes). Remove from oven, season generously with sea salt and serve immediately.


The Culinary Chase's Note:  I love the addition of cumin baked with the potato.  The recipe called for the oven temperature to be at 500f but I found this cooked the fries too quickly thus resulting in the ends being a bit crisp.  So check in about 10 minutes to see how the potatoes are cooking.  Serve with a side of mayonnaise.

Barbecued Rainbow Trout with Herb and Asparagus Salad

While we were on our way to the fish counter at the grocery store, my husband and I spotted rainbow trout fillets. It's been a very long time since I ate trout and we both decided to buy them over the salmon fillets.  Rainbow trout (member of the salmon family) is native only to the rivers and lakes of North America, west of the Rocky Mountains, but its value as a hard-fighting game fish and tasty meal has led to its introduction throughout the world.  Mint, one of my favorite herbs, has been used for centuries to help settle a nervous stomach as well as being used as a mouth and breath freshener.  The anti fungal properties of mint are also thought to play a role in the treatment of asthma along with other allergy conditions.  Coriander (cilantro) packs a flavor of both citrus peel and sage and can be traced back to 5,000BC making it one of the world's oldest spices.

Serves 4
recipe adapted from Cuisine
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4 (180g) rainbow or ocean trout portions
2 cobs corn, husks removed
Olive oil for brushing
Sea salt and freshly ground black pepper
1 bunch asparagus
1 cup basil leaves
1 cup mint leaves
1/2 cup coriander leaves
1 long red chili, seeded and sliced
1 tablespoon lime juice
2 tablespoons olive oil, extra
Lime wedges, to serve

Preheat the barbecue to medium high. Brush the fish and corn with oil and season to taste. Cook fish for 3-5 minutes each side (or to your liking) and barbecue corn until tender, turning occasionally.

Trim asparagus, cut into 4-5cm batons and blanch in lightly salted boiling water. Drain and refresh under cold running water, drain again. Cut the kernels from the cob and place in a medium bowl with the asparagus, basil, mint, coriander and chili. Add lime juice and extra oil and toss to combine. Place fish on serving plates, top with herb salad and serve with lime wedges.


The Culinary Chase's Note:   WOW!  The flavors coming from the herb salad was sublime! I love the heat coming from the chili slices and the fresh acidic splash from the lime juice.  My husband cooked the trout using a vertical cooking method (the fish doesn't get turned over).  It's an easier way to cook the fish without it sticking the grill when flipped.  Place trout, skin side down on aluminum foil, and close the lid of the barbecue.  Make sure the temperature does not go past 350f (180c) otherwise you'll burn the fish.  The trout fillet we had was only an inch thick so it didn't take long to cook.  Tender and moist was the outcome and the herb salad atop made for a delicious meal.

By The Glass Tasting Note: Sommeliers often have their cop-out pairings. The mere whisper of asparagus will have well seasoned sommeliers twisting the cap off of a kiwi Sauvignon Blanc without so much as a second thought. Well, either I am under or over seasoned (guessing by my grey hairs its the latter). Unless you go for the top end and get New Zealand Sauvignon Blanc such as Cloudy Bay with some real minerality I would pass on the kiwi fruit salad and look for something with some nerve, verve (winespeak for some fresh acidity) and a little bit of weight too. Pinot Grigio is rarely a wine I would select (most often dilute and definitely lacking in the nerve and verve area) but if you can find one of the truly great northern Italian Pinot Grigios such as those from Fruili,  Friuli Isonzo, Collio or Colli Orientali that actually have some weight and backbone you will have a surprisingly good pairing. The greenier elements of the wine will mingle nicely with the herbs and asparagus but there will be sufficient weight to handle the trout. If you can find it, look out for Vie di Romans Dessimis Pinot Grigio from the Fruili Isonzo DOC. The wine is made by Antinori, and is brilliant in its combination of subtle weight and minerality - not to mention its pink hue is a brilliant colour match for the dish as well. Pinot Grigio isn't always just patio wine; it can be patio dining wine if you find the right one.

Zucchini Carpaccio with Avocado, Lemon, Thyme, and Pistachio Oil

Carpaccio typically refers to raw meat or fish that has been either sliced thinly or pounded thin and served as an appetizer.  However, fruits and vegetables can also be included.  Zucchini is a good source of manganese (helps to keep bones strong and healthy) and vitamin C along with magnesium, vitamin A, potassium, copper and folate.  Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.  For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination.   Research now shows that both thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods.

Serves 4
recipe adapted from Vegetable Harvest
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1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1/4 cup best quality pistachio oil, almond oil, or extra virgin olive oil
4 small zucchini (about 4 oz. each), rinsed, dried and trimmed
1 ripe avocado, peeled and thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme

In a small jar, combine lemon juice and salt and stir to blend. Add oil, cover the jar, and shake to blend. Using a mandoline or a very sharp knife, slice zucchini lengthwise as thinly as possible. Place the slices on a platter and pour the lemon mixture over the zucchini. Tilt the platter back and forth to evenly coat the slices. Cover with plastic wrap and let marinate for at least 30 minutes and up to 1 hour so the zucchini absorbs the sauce and does not dry out.

To plate up, arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping each slice. Sprinkle with the pistachio nuts and season with thyme and lemon salt.

The Culinary Chase's Note: Beautiful flavors and so light when serving as a first course.   Local produce is hitting the grocery store shelves helping to make this dish ever so fresh.  Enjoy with a glass of chilled, white wine.

Linguine with Seared Scallops and Lemon-Herb Cream Sauce

Meals that are ready in half an hour always get my vote! You can have the sauce ready in the time it takes to cook the pasta. Serve with a side salad of mixed greens.  Chives have high levels of vitamin C and A and essential minerals such as potassium, calcium, folic acid. They are reputedly mildly antibiotic.   Parsely contains vitamin C, potassium, folic and amino acid and is good for blood pressure, the heart and stomacg, and for pain relief. Arthritic aches and pains are reputed to be relieved by taking parsley. Parsley is mildly laxative and has been recognized as a blood purifier through its action in excreting toxins from the body.

Serves 4
recipe adapted from America's Test Kitchen 30-Minute Suppers
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454g (1 lb.) scallops
salt and pepper
3 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 cup heavy cream
2 teaspoons grated zest and 1/4 cup juice from 2 lemons
454g (1 lb.) linguine
1/4 cup finely chopped fresh chives
1/4 cup chopped fresh basil
1/4 cup finely chopped fresh parsley

Bring water to boil in a large pot. Pat scallops dry with paper towels and season with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until just smoking. Cook scallops until deep golden brown on one side (about 1 to 2 minutes). Flip scallops and cook until barely cooked through (1 minute). Transfer to a plate and tent with foil.

Add remaining oil and onion to skillet and cook until softened. Add garlic and cook until fragrant (30 seconds). Add heavy cream, lemon zest, and lemon juice and bring to a simmer. Cook until sauce is slightly thickened (about 2 minutes). Meanwhile, add linguine and cook until al dente. Reserve 1 cup cooking water, drain linguine, and return to pot. Add sauce, chives, basil, and parsley to pot. Stir to combine, adding reserved cooking water as needed. Season with salt and pepper to taste. Serve with scallops.


The Culinary Chase's Note: The lemon juice and zest helps to lift the cream making it a light, herbal sauce which compliments the scallops. A good tip for keeping herbs longer is to soak them in water about 10 minutes before using. This helps to plump up the cells giving life back to an otherwise limp-looking herb after being in the refrigerator for a few days. When searing the scallops, resist the temptation to move them around as a good sear requires the meat to stay in one spot.

Coconut Marinated Chicken Kebabs

Kebab meat is traditionally lamb but other meats such as chicken, pork, fish, seafood, vegetables etc. can also be used. Kebabs can be prepared in advance, allowing more time for you to spend with family and friends. They can be grilled, broiled or baked. If you don't have a barbecue, you might want to consider an electric table-top indoor barbecue.

Makes 4 kebabs
recipe adapted from Cuisine At Home
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1 1/4 lb. boneless, skinless chicken breast halves
1/2 lb. fresh pineapple
1 large green bell pepper
14 oz. can coconut milk
1/2 cup sugar
2 jalapeños, seeded and diced
1 teaspoon salt
juice of 1 lime

Preheat grill to medium-high. Prepare chicken, pineapple, and bell pepper, cutting each into 2-inch chunks. Place chunks in a large resealable plastic bag. Combine coconut milk, sugar, jalapeños, salt, and lime juice for the marinade in a glass measuring cup with a pour spout. Add half the marinade to the bag and let stand for 15 minutes; reserve remaining marinade for basting the kebabs.

Alternately thread 3 pieces of chicken and 2 pieces each of pineapple and bell pepper onto skewers, starting and ending with chunks of chicken. Repeat with remaining chicken, pineapple, and bell peppers to make 4 kebabs. Grill kebabs, covered, until chicken is cooked through (8 to 10 minutes) per side basting with reserved marinade every 3 minutes.

The Culinary Chase's Note: If using wooden skewers, soak in water for 30 minutes. Keep meat and vegetables/fruit the same size for even cooking.  Other vegetables to consider: mushrooms, cherry tomatoes, cucumbers, zucchini, eggplant.  Serve kebabs over rice or on a pita bread.