Penne with Red Pepper Sauce and Spinach

I love this kind of sauce as it is light, slightly sweet in flavor from the peppers and onions and full of nutrients.  It's also a lovely substitute for tomatoes.  Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber. For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid.

Serves 4
recipe adapted from Chef at Home
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4 red bell peppers, halved, seeded and roughly chopped
2 large onions, roughly chopped
1 whole head garlic cloves, peeled
60ml (1/4 cup) olive oil
2 tablespoons fennel seeds
a sprinkle or two sea salt and freshly grated pepper
450g penne pasta
a few handfuls baby spinach

Preheat oven to 180c (350°f).  Toss the peppers, onion, garlic, olive oil, fennel seed and salt and pepper together in a large bowl until thoroughly coated. Pour into a 9- x 13-inch (3.5 L) baking pan. Roast until peppers are softened and caramelized, about 1 hour.

Transfer the roasted vegetables into a medium saucepan and purée with an immersion blender, adding a splash of water to help it along. Alternatively, put into a food processor or blender and purée until smooth. Taste and add more salt and pepper to taste.  Just prior to serving, reheat the sauce in a large pot. Cook the pasta in lots of boiling salted water. Drain and toss the hot pasta with the reheated red pepper sauce along with the baby spinach and serve immediately.

The Culinary Chase's Note: Gorgeous flavors in the red pepper sauce with hints of garlic coming through! I like using pennoni (a larger sized penne) as it captures more of the sauce inside.  For an added zing, toss in crushed red pepper flakes.  If you have any sauce left over, use it as a dip with veggies and artisan crackers.

Apple and Belgium Endive Salad

Belgium endive (chicory) has a small head of cream-colored, bitter leaves. It is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves from turning green and opening up. Exposure to light turns it to green and bitter so store in a brown paper bag in the crisper. It's an excellent source of vitamins A and C, and a good source of dietary fiber.

Serves 4
recipe adapted from French Cooking for Dummies
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2 Belgium endives
1 green apple, peeled and cut into strips
2 tablespoons chopped basil
3 tablespoons olive oil
1 tablespoon raspberry vinegar
1 to 2 teaspoons sugar or honey
1/2 teaspoon old fashioned mustard
chopped parsley (for garnish)

Rinse and dry endives. Remove outer leaves if they don't look good. Cut off the hard end and slice endives. Combine endive, apple and basil in a salad bowl. To make the vinaigrette, pour in raspberry vinegar first, then add olive oil, sugar and mustard in a small bowl. Whisk until combined and season with salt and pepper. Pour the vinaigrette over the salad and toss. Top with parsley and serve at once.

The Culinary Chase's Note: A simple and delicious salad. To add a bit of color and flavor, toss in a handful of dried cranberries. 

Avocado Hummus

Hummus is one of those dips you can make at the drop of a hat which is good for those unexpected visitors. The garbanzo bean, also known as chickpea, is an edible legume. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. Tahini is the basis for many Middle Eastern dishes and is essential for hummus and baba ghanoush. Tahini is the ground paste of sesame seeds. It looks like a smooth peanut butter and has a nutty flavor with slight bitter notes. It is also used as a dressing or sauce for fish, meats and vegetables. Tarator sauce is tahini mixed with lemon juice and salt but can also include the additions of minced garlic, cumin and paprika, yogurt, olive oil.   Because tahini is very easy to digest, many of its nutrients find their way in to the blood stream within about half an hour of consumption. Tahini contains B Vitamins B1, B2, B3, B5 and B15. B Vitamins play an essential part in the running of the body.

Serve as a dip
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1 large ripe avocado
1 can chickpeas, drained but reserve some of the liquid
2 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
2 to 4 tablespoons tahini
1 to 2 garlic cloves, minced
sea salt, to taste

Cut avocado in half and remove pit. Scoop out the flesh and place it in a food processor or blender with chickpeas, lemon juice, tahini, garlic, and a little of the saved liquid. Process until smooth and creamy, adding more liquid if desired. Season with salt to taste. Serve with your favorite pita bread, raw veggies or crackers.


The Culinary Chase's Note: Yum! Whiz up some fresh coriander (cilantro) in the blender to offer a slight lemony flavor.  If you find the dip is too thick, thin it out with some of the chickpea liquid or a bit of water. 

Mini Carrot Cakes with Lemon Frosting

According to food historians, the origins of carrot cake were likely a type of carrot pudding enjoyed during medieval times. Later, during the Middle Ages, sweetening agents were hard to come by in Britain and quite expensive, so as a result, carrots were often used in place of sweeteners. Even though the first carrot cake recipe in the United States was in the early 1900's, it wasn't until the 1960's that carrot cake began to be a more common cake in the US.

Makes 12
recipe adapted from Woman & Home magazine
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175g (6 oz) plain flour
50g wholemeal flour
1/2 tablespoon bicarbonate of soda (baking soda)
1 tablespoon ground cinnamon
150g caster sugar
150ml light vegetable oil or other flavorless oil
2 large eggs, lightly beaten
1 tablespoon pure vanilla extract
50g chopped walnuts (optional)
50g desiccated coconut
50g sultanas
150g carrots, grated
125g tinned pineapple chunks, drained and puréed
12-hole muffin tin, lined with paper cases

Cream Cheese Frosting:
500g Philadelphia cream cheese
300g icing sugar, sifted
1 teaspoon pure vanilla extract
juice of ½ lemon


Preheat oven to 180c (350f). Sift the flour, baking soda and cinnamon with a pinch of salt, then add the sugar, vanilla, nuts, fruit and carrots. Mix the pineapple, oil and eggs together, stir into the flour mixture, then spoon into cup cake cases. Bake in the middle of the oven for 15 - 20 minutes, until risen. Remove from oven and cool. Meanwhile, to make the frosting beat the cream cheese, sugar and lemon juice together until smooth. Apply to cupcake and decorate with sprinkles.

The Culinary Chase's Note: These delicious cupcakes are perfect with a cup of tea.  Lovely and moist!

Sweet Potato Soup

A simple soup to whip up after a cold day.  The health benefits of the sweet potato is surprising with its antioxidant nature (excellent source of vitamin A), anti-inflammatory nutrients, and blood sugar-regulating nutrients. Because they are very rich in beta carotene, sweet potatoes are excellent immunity boosters. A chipotle  (pronounced chi-POHT-lay) is a smoke-dried jalapeño and is used in Mexican cuisine. It is a common ingredient for salsas and other hot and spicy sauces. Chipotle peppers are usually packed in cans with a sauce (adobo) made of spices, vinegar, tomato sauce and sometimes other chilies. You can use the chilies, the sauce, or both in recipes. Add whole chipotles to a soup, stew or in the braising liquid for meats. Chipotles are also a nice addition to beans or lentils.  Capsaicin is the active ingredient in chipotle which produces the heat. Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy.

Serves 4 to 6
recipe adapted from Chef at Home
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1/4 cup olive oil
2 onions, peeled and chopped
4 cups chicken stock
2 large sweet potatoes, washed and grated
1 chipotle pepper, in adobo sauce
1 teaspoon ground cinnamon
1 teaspoon ground cumin
sprinkle of sea salt

The Garnish:
1 small bunch cilantro, minced
1/2 cup sour cream

Place a large pot over medium-high heat and add oil and onions. Sauté until golden brown. Add the stock and grated sweet potatoes and stir. Bring to a simmer and add chipotle pepper, cinnamon, cumin and sea salt. Continue to simmer until potatoes have softened. Puree in a blender, or with an immersion blender. Season to taste and if necessary, adjust the thickness of the soup by adding a cup or so of water.

For the garnish, stir cilantro into sour cream. Top each bowl of soup with a dollop of sour cream.


The Culinary Chase's Note: The chipotle left a relatively mild but earthy/smoky spiciness to the soup. I removed the chipotle before puréeing as I wasn't sure how much more heat would have been added to the soup. I felt the heat was perfect but you decide.  Delicious either way!

Cornmeal-Crusted Salmon with Pesto Mussel Broth

Mussels have been cultivated for almost 800 years and have been used as a food source for more than 20,000 years. In North America, 80% of cultured mussels are produced in Prince Edward Island in Canada. Cultured mussels are grown in mesh stockings that are suspended from longlines (ropes) in the water. Because they never touch the ocean bottom and grow quickly, cultured mussels taste sweeter, are more tender, are plumper, are free of grit and have a higher meat yield than their wild counterpart. Mussels are rich in protein and minerals while being low in fat and cholesterol. They are a good source of protein, calcium, and iron.

Serves 4
recipe adapted from Chef at Home
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4 skinless salmon fillets (about 6 oz./174g each)
2 to 3 lbs. (1 to 1.5 kg) of mussels, de-bearded and rinsed well
big splash of white wine
big splash of heavy cream (35%)
2 tablespoons basil pesto
1 cup (250ml) or so of fine cornmeal
sea salt and freshly ground black pepper
big splash of vegetable oil

To make the broth, toss the mussels, wine and cream into a large pot over medium-high heat. Cover with a tight fitting lid to capture the steam and cook until they open, about 5 to 7 minutes. Let cool then shell the mussels and reserve the meat. Toss the shells. Strain broth into a clean saucepan, add pesto and reheat just before serving.

Place cornmeal, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won’t adhere as well to the natural moisture of the fish. Preheat a large sauté pan over medium-high heat then add the corn oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Too little and the fish won’t sear. Don’t worry it won’t absorb the oil. Add the crusted salmon filets and pan-roast for 5 to 6 minutes per side. Place the reserved mussels back into broth and heat through. Position a piece of salmon in middle of a warm bowl. Ladle some of the broth and mussels over it.

The Culinary Chase's Note:  This was not only delicious but easy to prepare and have on the table in less than 30 minutes.  I added a teaspoon of curry powder to the cornmeal but you can add any flavoring you like.  Fresh mussels should be stored in the shell in the coolest part of the refrigerator for five to eight days. To keep them moist, cover with a damp cloth or wet newspaper. They should not be stored in an air-tight container or in water. The less mussels are disturbed, the longer they will remain alive; therefore, the time to clean them is just before cooking.

Fiery Dan Dan Noodles

This dish originates in the Sichuan province of China.  It is quite easy to prepare and is full of flavor.  Chilies aren't indigenous to China and came to Asia from South America with the Portuguese.  It is thought that Buddhist traders and missionaries from the West brought such ingredients and cooking techniques into Sichuan.  Red chili oil, sesame oil, bean pastes and vinegars are common, as are nuts and sesame seeds in dishes like bang bang chicken (a street vendors dish).  These flavors are uniquely Sichuanese, and are quite different from those in the rest of China.  Dan Dan refers to a type of carrying pole (a dan dan) that was used by walking vendors who sold the dish on the streets.  The name translates as Peddler's noodles.

Serves 4
recipe adapted from Jamie's America
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1 beef or chicken stock cube
500g minced beef
2 tbsp runny honey
300g wheat noodles (or Udon noodles)
4 handfuls of mixed green vegetables (Chinese cabbage, broccoli, bok choy, spinach)
4 cloves of garlic,  peeled and finely chopped
3 tablespoons dark soy sauce
2 teaspoons freshly ground Sichuan pepper
5 tablespoons good-quality chili oil
2 spring onions, trimmed and finely sliced
1 lime, quartered, to serve

Crumble the stock cube into a large pan of water and get it on the heat. Add the beef to a dry pan and, on a medium to high heat, keep moving it around until it’s golden and crunchy, about 10-15 minutes. Pour away any excess fat, then add the honey and toss until all the mince is nicely coated. Cook for about 30 seconds, then take the pan off the heat.

Stir noodles into the boiling stock and move them about so they don’t stick together. Cook according to the packet instructions. Shred cabbage into 1cm strips, quarter bok choy and snap up the broccoli spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip noodles, veggies and the mugful of water back into the hot pan.

Add garlic, soy sauce, Sichuan pepper and chili oil. Give it all a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this at the last minute if you like), finish with a scattering of spring onions and serve each dish with a lime quarter to squeeze over.

The Culinary Chase's Note: Whether you add the 'fire' to these noodles or not, this dish is scrumptious.

Plantains with Mojo Sauce (Tostones Con Mojo)

I've been following Matt's blog for a few years and love his style not to mention his beautiful food photographs and recipes. My first introduction to plantains was when I lived in Singapore (11 years ago) and my Puerto Rican friend invited me along with other women to sample her gourmet feast. It was here I tasted Conchita's, Canoas de Plátano Amarillo con Queso (ripe plantain stuffed with feta, cream cheese, onion and broccoli and baked in the oven in a wine bath). These were delicious and I vowed to make these but never did. When I saw Matt's recipe for plantains it brought back fond food memories from my time in Singapore.

Plantains (staple in the Latin Caribbean diet) are a type of banana that contain less sugar than yellow bananas. They are not suitable for eating raw unless they are very ripe. Plantains are good sources of vitamin A, potassium, and fiber. They can be stewed, mashed, grilled, fried, or boiled.  Although plantains can be prepared many different ways, tostones is the quickest and easiest. It’s a perfect recipe for beginners.

Serves 2 to 4 as an appetizer
recipe adapted from Matt Bites
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3 large green plantains
canola or vegetable oil for frying
sea salt

For the Mojo:
4 garlic cloves, peeled and crushed
½ cup extra virgin olive oil
1 tablespoon fresh cilantro, chopped
sea salt

Put crushed garlic and a pinch of salt into a mortar and crush into a paste. Add the chopped cilantro and crush a little bit more. Add the oil to the garlic, salt and cilantro and continue to mix to incorporate. Once mixed, put into a bowl and set aside.

Remove the skin from the plantain. It can be tough to remove, try slicing both ends off and making a slit with the knife the length of the plantain. With your thumb, wedge it between the flesh and peel and remove the skin. Once the skin is removed cut the plantains into 1-inch thick rounds.

Heat the oil in a large heavy skillet to no more than 350f degrees. Fry the plantains until lightly golden and then transfer to a paper towel to drain, about 3 minutes. With the bottom of a small pan or glass bowl, press the cooked plantains to flatten them to half their original thickness.  Return the flattened plantains to the hot oil and fry again until crisp around the edges and deeply golden. Once cooked transfer to paper towels to drain and then season with salt. Serve the plantains hot with the Mojo.

The Culinary Chase's Note: I'm still quite a novice when it comes to picking the right plantain and think the next time I make this I'll go for one that is starting to go a bit dark (overripe is sweeter) whereas the green plantain is unripe and starchy. This sweetness would come through much more than the green one I chose.  I love the flavors from the mojo and found it complimented the plantain rounds. Would I make this again? You betcha!

Smoked Salmon Hors D'Oeuvres

My husband and I enjoy entertaining and so to kick start 2011, we held a dinner party.  We served these delicious morsels when our guests arrived along with our favorite bubbly. Salmon is rich in natural proteins and is much lower in its saturated fat content than other natural sources of the same, such as red meat and dairy products. Vitamins A, B and D are also plentiful in smoked salmon. Most smoked salmon is cold smoked. This does indeed mean that the fish is not cooked, it simply has its flavor delicately enhanced by the smoke of specially selected wood, often oak. Cold smoked salmon consequently retains a lot more of its natural oils and is very moist in texture. It is most often sliced very thinly.

Makes 20 pieces
recipe adapted from The Best of Chef at Home
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12 to 16 slices of smoked salmon
125ml (1/2 cup) cream cheese, softened
1 tablespoon Dijon mustard
2 green onions, thinly sliced or use fresh dill
20 Grissol crispy rosemary and olive oil baguettes or your favorite cracker

On a counter top, lay out an 18 x 12 inch (45 x 30 cm) piece of plastic wrap. In the center of the plastic, overlap 8 pieces or so of smoked salmon to form a rectangle about 12 x 8 inches (30 x 20 cm). Toss the remaining smoked salmon, cream cheese, mustard and green onion in a food processor. Purée until smooth enough to spread an even layer of the mixture on the smoked salmon slices (leave about an inch of 1 long edge uncovered.

Starting at the long edge that's covered with the cream cheese mixture, roll the smoked salmon into a tight log. Pick up the plastic wrap and use it to roll the salmon tightly. The uncovered edge at the top will help form a tight seal. Pinch the plastic wrap on both ends and then roll the log until it tightens and forms a cylinder. Refrigerate or freeze for several hours to help it firm. When the roll is firm enough to cut, remove plastic and slice into even rounds. Place each round on a cracker and sprinkle your favorite garnish on top.

The Culinary Chase's Note: These were definitely enjoyable and I opted to use the dill instead of the green onion. Chef Michael Smith, author of the cookbook, also suggests using a spoonful of fresh pesto to the cream cheese mixture.  Use a sharp knife to cut through the rolls and you may have to rinse the knife under hot water every other cut so as to make a clean slice.  Enjoy!

Polenta, Asparagus and Ham Bake

There's a slew of ideas of what to do with leftover food and this recipe makes use of two ingredients I had leftover: ham and homemade polenta. Use leftover food  in a stir-fry, soup, Shepherd's pie, chili, curry or stew.  You should be able to keep leftover food in the refrigerator for up to 3 days and remember that hot foods should be refrigerated as soon as possible (within two hours after cooking).

Serves 4
recipe adapted from Busy Cooks
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16 oz. package prepared polenta
2 tablespoons olive oil
2 tablespoons butter
10 oz. Alfredo sauce (homemade or purchased)
2 cups chopped asparagus or whole pieces
1 cup cooked ham, chopped
1/2 cup shredded Parmesan cheese

Preheat oven to 425f. Slice polenta into 1/2" slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half of the polenta slices; cook until well browned on one side, then turn and cook on second side (about 5-7 minutes). Drain on paper towels.

Arrange browned polenta in a greased 8" square glass baking dish. Top with asparagus pieces and ham. Spoon sauce over casserole and sprinkle with Parmesan cheese. Bake for 20-25 minutes or until casserole is bubbling and cheese begins to brown.

The Culinary Chase's Note:  This was delicious and made good use of food in my fridge.

Parsnip Soup with Toasted Pecans and Feta

There's nothing so satisfying as homemade soup. It was a cold but sunny day today and soup seemed so fitting. Parsnip is a root vegetable related to the carrot. They're high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel. Parsnips contain natural sugars which impart a sweet taste to the vegetable. For asthma sufferers, parsnips are thought to improve the bronchial function.

Serves 8
recipe adapted from Delicious
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60g unsalted butter
2 large leeks (white part only), sliced
2 potatoes, peeled and cut into cubes
1kg parsnips, peeled and cut into cubes
2.25L chicken or vegetable stock
165ml (2/3 cup) thin cream
80g pecans, toasted and chopped
extra virgin olive oil, to drizzle
120g feta, crumbled
chopped parsley, to garnish

Melt the butter in a large saucepan over low heat. Add leeks and cook, stirring regularly, for 8 minutes or until softened. Stir in the potato and parsnip and cook for 10 minutes, stirring every now and then so the vegetables don't color. Add stock and 2-3 teaspoons salt. Increase heat to high and bring to a boil. As soon as it's boiling, reduce heat to low, cover and simmer for 30 to 40 minutes or until the vegetables are tender. Remove from heat.

Cool slightly, then blend with a stick blender/immersion blender (or in batches in a regular blender) until smooth. Stir in cream, then taste and season. Reheat gently over low heat - do not allow to boil. Just before serving, mix pecans with a small drizzle of oil to give them a shine. Ladle soup into bowls and top with feta. Finish off with a sprinkling of pecans, a drizzle of olive oil, a grinding of black pepper and garnish with parsley.

The Culinary Chase's Note: Delicious!   If you like, you can make a big batch and freeze but make sure to leave out the cream. If you find the soup is too thick, add some hot water.