Tomato Kale Marinara

Tomato Kale Marinara
1 Medium Onion diced
2 cloves of garlic minced
1 yellow pepper
2 handfulls of Kale 
2 cans of crushed tomato
1 can of diced tomato
tablespoon of an italian blend
1/4 tsp of red pepper flakes
salt + pep

Soften onion in olive oil, then add garlic, yellow pepper. Add in crushed and diced tomatoes with the rest of the ingredients. Simmer, cool and blend!

Simple Seasoned Sweet Potatoes

So simple and a great breakfast side dish. Peel (or not) and cube sweet potato. Mix in a bowl with a generous amount of  a blend of Italian seasonings and olive oil. You don't need too much oil - just coat. Place on parchment paper on a cookie sheet and bake at 400 for 20 minutes. Toss and bake for another 20-25 minutes. 

Toasted Walnut and Toffee Brownies

Toasted Walnut and Toffee Double Chocolate Brownies

2 cups semi-sweet chocolate melted with 2/3 cups of butter
1/2 cup sugar
Bake at 325 for 35mins on parchment paper 
1/2 cup flour
1/2 cup walnuts
1/2 cup toffee bits
1/4 cup milk chip pits
1 tsp vanilla
3 eggs

How to?
Melt semi-sweet chocolate and butter in a double boiler. Take off heat and add sugar,flour,vanilla, eggs then walnuts, toffee and milk chocolate chips.
Bake on parchment paper in a rectangle cake dish for 35 minutes at 325. I've made so many varieties of this recipe originating with Anna Olsons (Triple Chocolate brownies) white and milk chocolate and much more! This one may be my favourite.

Roasted Red Pepper and Kale Hummus

Roasted Red Pepper and Kale Hummus

2-3 cloves of roasted garlic
1 Cup of roasted red pepper
1 Can chick peas
1 tbsp of tahini
1 lemon juiced
Olive Oil
Salt and Pepper
Hand full of kale

Roast the garlic and red pepper in olive oil for about 25 mins at 400. I wrap the garlic in tin foil with a drop of oil.
Add all ingredients to the blender and as much olive oil as you please to blend. I tend to use a bit of warm water when I feel that it isn't blending and I've used a bit of olive oil. I also mix with a spoon often in-between blending).

Garnish with ingredients!

Seasonal Slaw

What's more festive than toasted walnuts and cranberries? Rum and eggnog… but here's my recipe for…

Toasted Walnut and Dried Cranberry Apple Slaw
1 bag of mixed cabbage (or you could chop yourself)
2 julienned carrots
1 cup of craisins
1 cup of toasted walnuts
1 apple (gala) julienned
Dressing: (approx)
1 tbsp of Dijon Mustard
1 cup of balsamic vinegar
1 tbsp of cider vinegar
1/3 cup of olive oil
1 tbsp of brown sugar
1/2 lemon juiced
1 tsp of honey (local Comox Valley)

Mix and enjoy - salad is even enjoyable after dressed the next day!

Spinach Ricotta Lasagna Rolls

Idea inspired from Giada on the Food Network - I love these rolls. Comfort food for sure!

Filling:
1 box of chopped frozen spinach
1 container or ricotta
1 medium size container of cottage cheese
1 clove minced garlic
1/4 cup of parmesan cheese
1 egg
salt and pepper

Marinara Sauce:
19 oz diced tomato
1 small onion chopped
1 minced garlic clove
Red pepper flakes to taste
Salt and pepper
BLEND!

Directions:
Cook your lasagna noodles - I used whole wheat. Cook it just under what you normally would.
Line the noodle with the filling and roll.
Put a little bit of marinara in your baking dish then place rolls.
Top with more sauce and some mozza cheese.
Bake at 350 for 20 minutes covered then 15 minutes uncovered.