Please scroll down to see earlier RECIPES!
RECIPE OF THE MONTH: February 2012
Moroccan Spiced Cranberry
1 small white onion (or 1/2 medium onion)2 tbsp. (30 ml) olive oil2 cloves garlic, minced1 cup (250 ml) Couscous1/2 tbsp. Ras el Hanout Moroccan spice blend(available commercially or see below for homemade recipe)2 cups boiling water with...Pinch of garlic powderPinch of onion powderPinch of sage Pinch of poultry seasoning (optional)1/3
cup dried cranberries2 tbsp. chopped fresh parsley1 tbsp. chopped fresh mint (OPTIONAL: omit mint and double cilantro)1 tbsp. chopped fresh cilantro2 tbsp. lemon juice2 sprigs of green onionBlack
Pepper, to tasteDrizzle of olive oil, to taste
Ras el Hanout:
Combine the following spices... 1/2 tsp. All-Spice, 1/2 tsp. Nutmeg, 1/4 tsp. cloves, 1 tsp.
cumin, 1 tsp. powder ginger, 1 tsp. turmeric, 1/2 tsp. cinnamon, 1/4 tsp. coriander, 1/2 tsp. cayenne pepper & 1 tsp.
black pepper. Store in covered container.
1. Bring water to a boil. Set aside on low heat.
2. In a separate medium saucepan, heat olive oil over medium-low heat. Cook onions until near
transparent in colour.
3. Add Ras el Hanout and coat onions, stirring with a wooden
4. Add couscous, boiled water and pinch of garlic, onion powder, sage &
poultry seasoning. Stir, cover with lid and remove from heat. Let stand 10 minutes.
Remove cover and fluff couscous to loosen and separate grains.
6. Add dried cranberries,
parsley, mint, cilantro, lemon juice and green onion.
7. Season with a drizzle of olive
oil and black pepper to taste.
8. Dish can be covered and kept warm on minimum heat
until ready to serve or serve chilled as a cold salad.
Suggested serving: serve with baked chicken and a side vegetable such as broccoli or
RECIPE OF THE MONTH: January 2012
Chili & Lime Pan-Seared Scallops
Quick, simple and
delicious. These scallops are a great start for any dinner party.
12 large scallops
1 fresh red
chili, seeded and chopped
1 lime, juice and grated zest
tsp. chopped mint, reserving a small bit for final garnish (or chopped fresh basil)
2 tbsp. olive oil
Pepper to taste
the scallops in a shallow dish.
2. Whisk together the chili, lime zest, lime juice,
2 tsp. mint and olive oil.
3. Pour the mixture over the scallops and gently turn
the scallops to coat.
4. Heat a nonstick frying pan over medium-high heat with
just enough olive oil in it to thinly coat the pan surface.
the scallops and sear to brown tops and bottoms of scallops - approximately 2 minutes per side.
6. Reduce heat to medium-low and finish cooking, if necessary, until just cooked through.
7. Serve scallops drizzled with the liquid and garnished with remaining chopped
fresh mint (or chopped fresh basil).
RECIPE OF THE MONTH: December 2011
Roasted Orange & Yellow Pepper Soup
4 SERVINGS, 1 CUP EACH
chicken broth, 4 cups
Bell peppers, 4 (2 yellow & 2 orange; red
can also be used or any combination of red, orange & yellow)
Onions, 2 medium,
Garlic, 1-2 cloves, minced
Lemon juice, 3
Lemon zest, finely minced, 1 tbsp.
1 pinch (optional or you could always add more for an extra kick!)
Cilantro and/or fresh parsley, 1/4 cup total (I prefer using only the
OPTIONAL GARNISH CHOICES: drizzle of olive oil, dollop
of sour cream and/or 2 sprigs of chives (see photo)
- Set the oven to broil.
Roast the bell peppers by placing the whole peppers directly on the oven rack, rotating them every few minutes until
largely charred black.
- Remove the charred peppers and place them in a metal bowl covered with
plastic wrap for at least 10 minutes at room temperature.
- Alternatively... a
plastic bag that can be sealed is a substitute for the bowl and plastic wrap.
- After 10-15 minutes,
remove the peppers, peel & discard the outer charred skin. Using the blunt side of a small knife
works well for this task.
- Discard the stem and white membrane parts of the roasted peppers.
Chop the remaining flesh of the roasted peppers.
- In a medium size pot, combine all of the
ingredients except the cilantro, fresh parsely and garnish toppings.
- Bring the mixture
to a boil and then reduce heat to a light simmer for 30 minutes, partially covered.
- Cool the
mixture slightly and either use a hand-held emersion blender or a counter-top blender to purée the mixture to a smooth
- Re-heat the soup if needed before service and top each portion with approximatey
1 tbsp. of fresh herbs (i.e., finely chopped cilantro and/or fresh parsley).
- Add optional
garnish if desired. ENJOY!!
This recipe was adapted from Nutrition Action Healthletter (vol. 29,
no. 1) which was orginally adapted from Fresh Start by Julee
Rosso (Crown Trade Paperbacks, 1996).
RECIPE OF THE MONTH: October 2011
Single-layer Homestyle Carrot Cake with Cream Cheese Frosting
2 cups All-Purpose Flour
2 cups White Sugar
tsp. baking soda
1 tsp. cream of tartar
1 tsp. nutmeg
1/2 tsp. cloves
2 tsp. vanilla
1 cup vegetable oil
2 1/2 cups finely grated carrot
1/3 cup margarine, softened
4 oz. (125g) cream cheese,
2 cups powdered icing sugar
2 tsp. milk
1 tsp. vanilla
1. Heat oven
to 350ºF (180ºC).
2. Grease 9 x 13 inch pan.
3. In a large bowl combine all dry cake ingredients. Evenly blend all ingredients together.
4. Add vanilla, oil, eggs and grated carrot. Beat by hand or at low speed using an electric
mixer until fully mixed and moistened.
5. Vigorously whip by hand or use an
electric mixer and beat for 2 minutes at medium speed.
6. Pour batter into
greased pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
7. Cool cake fully before frosting.
8. To prepare frosting,
combine all frosting ingredients in a small bowl and beat until smooth using an electric mixer.
9. Frost top of cake, cut 4 x 6 to yield 24 pieces.
10. Eat and enjoy.
Store in refrigerator.
TO AVOID OVER-EATING THIS DELICIOUS DESSERT:
half the cake and half the frosting for a later time.
You can frost
the cake and freeze it ...or freeze the cake and frosting separately, and do the frosting when you thaw the items later.
This low-potassium, low-phosphorus dessert won't remain low-potassium & low-phosphorus
if you eat excessive quantities of it ...and with this delicious cake
over-eating can be very tempting. Limit your risk: freeze half of it & share it.
At Kara's Kitchen we believe that everyone should
enjoy tasty food.