SUSHI, homemade Sushi by U. Larosa

SHOT 1: Get some fresh salmon (or tuna), some fennel, lime and ginger.

SHOT 2: Put the salmon in a bowl with soya, squeeze a lime and add some of the fennel tops, let it rest for 5 minutes.

SHOT 3: Cut some ginger and put it in white vinegar for 5 minute.

SHOT 4: Cook some rice.

SHOT 5: Roll the rise, I used lettuce; place the salmon in the middle; press the roll and cut it…sushi is served…my version of sushi of course!!!

Baked Acorn Squash, 3 Cheese Stuffed Jumbo Pasta Shells in Tomato by Delores Burkart

SHOT 1: Preheat oven to 375 F.
Cut 1 medium sized acorn squash in half. ( Can substitute with butternut squash or canned pureed pumpkin )
With a large spoon, remove the seeds and stringy membrane. Rub the inside with 1 T extra virgin olive oil and sprinkle with sea salt and ground black pepper.
Wrap in foil and bake in the oven until tender. Approx. 45 – 60 mins.
Take out of the oven and spoon out the tender squash. Mash well. Set aside to cool to room temperature.

 

SHOT 2:
Preheat oven to 350 F.

Assemble your ingredients:

35 – 40 Jumbo size pasta shells
1 T extra virgin olive oil
1 Tsp. salt

2 1/2 C dry Cottage Cheese or fat free Ricotta
1/4 C grated Parmesan Cheese
1/2 C grated sharp Cheddar Cheese
3/4 C grated partly skimmed Mozzarella Cheese
1/8 C chopped fresh parsley ( or 2 tbsp. dried )
1 large egg
Mashed squash.
1/2 large onion diced
Ground Black Pepper
1 T extra virgin olive oil

3 C of homemade or canned Marinara sauce. (I make my own with frozen tomatoes from my garden spiced with lots of basil, oregano and garlic ......yummy good).

 

SHOT 3: In a large pot, boil water with 1 T olive oil and 1 tsp salt. Add the pasta shells to the boiling water and cook until al dente. (tender but still a bit of bite) Approx. 9 minutes. Drain and set aside.

Combine: 2 C of cottage cheese, Parmesan cheese, Cheddar cheese, Mozzarella cheese, chopped parsley, mashed squash, 1 egg and a dash of ground black pepper. Mix well.

SHOT 4:Top the stuffed shells with the diced onion and 3 C Marinara sauce.. Cover the pan with foil.

Bake in the 350 F oven for approx. 30 mins. (until it is bubbly ) Remove the foil and bake another 10 – 15 mins.

 

 

SHOT 5:
Enjoy as a side dish or on its own with a tossed green salad !

Risotto Courgettes and Prawns by U. Larosa

SHOT 1: Cut your onion, courgettes and fry them in olive oil.

SHOT 2: Add some salt and spices: Curry powder, fennel seed, and mustard seeds.

SHOT 3: Add the Italian Arborio rice (the best for risotto), fry the rice a bit (3 minutes) and then gradually add chicken broth little by little and cook it for 30 minutes stirring the rice every now and then.

SHOT 4: Cook your prawns with olive oil and some ginger, make sure they are pink /orange (sign that they are cooked); cook them for 10 minute, no more than that.

SHOT 5: Before serving the risotto, add some parmesan cheese and butter (the butter will keep the rice moist). ENJOY!

Ciabatta Bread by U. Larosa

SHOT 1: 300g of white flour, 150g of whole wheat flour, 15g of yeast, extra-virgin olive oil and salt. Just mix the dough and add some water as you go along, the dough should be dry and the salt can be added at the very end just before the proofing process.

SHOT 2: Put the dough to rest for 4 hrs.

SHOT 3: Get the dough on a flat board, use olive oil (see my hands are pretty wet form the oil) then roll the dough as shown in the shot, you need to roll the single ciabatta couple of time. The secret for making soft bread is to fold the little rolls again and again!

The last time you fold the roll you can add olives and parmesan cheese, same as in my shot.

SHOT 4: Put the rolls on a tray and let them rest for 1 hour. Then cook the ciabatta bread for 45 minutes at 200C or 420F.

SHOT 5: Your Ciabatta Bread is now ready and when you cut in the middle it should be soft…eat with your main or serve it still hot with some deli meat.

Fully Loaded Pizza with Light Whole Wheat Crust (50% ) by Delores Burkart

SHOT 1: Pizza dough Ingredients: This will make two 12” or one 11 x 17 crust.

2 C whole wheat flour
1 1/2 C white flour ( and more if required )
3 T hemp seed (optional )
1 T yeast
11/2 tsp. sugar
1 T extra virgin olive oil
1/4 tsp. salt
1 1/4 cups warm water ( around 100 degrees )

Proof the yeast: Dissolve sugar in the warm water, add the yeast and stir well. Let sit for 5 – 10 minutes until a frothy top forms.

SHOT 2: In a large bowl, mix flours, hemp seed and salt. Make a well in the center.
Mix the olive oil into the yeast and pour into the well.
Mix until incorporated and place onto a floured countertop or board. Knead the dough for 8 – 10 minutes, until it is glossy and just a bit tacky but not sticky ! ( If the dough is too sticky while kneading then just add a bit more flour as you go. )
*** I rub olive oil onto my hands when kneading...makes it easier to knead and incorporates more oil into dough.
Form into a ball. Place the dough in a well oiled ( olive oil) glass bowl... rub the dough around inside of bowl so all sides of dough are oiled. )
Place saran wrap over top and cover with a tea towel. Let it rise until double in size....about an hour.

Shot 3:
Lightly punch down the risen dough. If making one 12’ round pie , cut dough in half ( I freeze the other half for a later date ) and place in the center of a well oiled pizza pan and press out outward with your fingers until it fits the pan.
Drizzle a bit of olive oil on top and rub on with your finger tips.
Now it is ready for the toppings !!!

Shot 4:

Spoon pizza sauce over the crust. Then top with all your favourite toppings.

Today I used:

Pizza sauce, Parmesan cheese, Sharp Cheddar Cheese, Mozzarella cheese, Chopped fresh Basil, Tomato, and Pineapple, Sliced Onions , Green and Red Peppers, Celery and some sliced Farmer’s Sausage for Jack !
Place in a preheated 400 F degree oven for 15 – 20 minutes...until crust is golden brown.

Shot 5:

Remove from the oven and let the pizza rest for a couple minutes. ...Dig In !!!!

Good Old Fashioned Date and Nut Loaf by Delores Burkart

SHOT 1: Preheat oven to 350 F.
Gather ingredients:
1 1/2 cup chopped fresh or dried dates
1 T. butter
1 C boiling water
1/8 C brown sugar
1/8 C molasses
1/8 C freshly squeezed orange juice
1 tsp. pure vanilla extract
2 large eggs

1 C white flour ( Don’t use whole wheat flour or it make the cake will be too heavy )
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. orange zest
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/3 – 1/2 C chopped walnuts or pecans. (Chop nuts to desired size)

SHOT 2: Pit (if using fresh) and chop dates. In a large bowl, pour the boiling hot water over the chopped dates. Add butter and cinnamon. Let cool to room temperature.
When cool, mash date mixture with a potato masher.
Then add: orange zest, vanilla, orange juice, brown sugar, molasses and eggs. Mix well.

SHOT 3: In a medium size bowl, sift together the flour, baking powder, baking soda and salt. Add chopped nuts. Mix well. Then add the dry ingredients to the date mixture and mix until all ingredients are combined.

SHOT 4: Pour the batter into a greased 9 x 5 loaf pan. Add a few nuts on top for garnish. Bake for 50 - 60 minutes (test by inserting a thin knife in the center of the cake , when done it will have a bit of date sticking to it but no batter). When done, remove from the oven and let cool on a rack.

SHOT 5: Slice and serve with a slice of fruit and a cup of your favourite blend of tea / coffee.
***** For a special occasions, serve drizzled with a chocolate Grand Marnier Sauce and generous dollop of whipped cream.
To Make Chocolate Grand Marnier Sauce:
In a heavy saucepan, stirring frequently, melt 6 oz. of chopped unsweetened chocolate over low heat. Once melted, slowly mix in 3/4 C of whipping cream. Add 1/4 C sugar and 2- 3 oz. of Grand Marnier Liqueur. Cook over medium low heat, stirring frequently , for about 3 – 4 minutes or until sauce just bubbles around the edges.

Augergine Linguine al Sugo by U. Larosa

This is a simple dish but very delicious.

SHOT 1: You need 2 aubergines, half on an onion, a teaspoon of curry powder (my personal twist), 2 tomatoes, extra-virgin olive oil, salt and pepper.

SHOT 2: Cut the aubergines in little cubes and fry in olive oil.

SHOT 4: After 10 minutes add the chopped onion (you do not want to burn the onions) and after 5 minutes add the tomatoes. Cook it for further 10 minute.

SHOT 4: You can now cook the pasta (please see how to cook linguine in my 5 Shots Tip, to avoid pasta to stick together). Remember to always put salt in the water when cooking pasta, the past will not absorb all the salt you use, so not be afraid of using too much salt, it’s never too much!

SHOT 5: Sprinkle a bit of parsley, chilli and parmesan on top of the pasta and enjoy your dish…this dish brings me back to my Italian hot summer when I was little; I hope you feel the sunshine!!!!

Stuffed Butternut Squash by Delores Burkart

A delectable butternut squash side dish stuffed with brown rice, onions, tomato, celery , peppers, a variety of herbs and topped with parmesan cheese. .

Shot 1: Ingredients :

1/2 large butternut squash
2 medium stalks celery finely chopped
1/4 large green pepper finely chopped
1 small tomato finely chopped
1/2 large onion finely chopped
2 T extra virgin olive oil
1/2 c brown rice
dash of ground black pepper
water

1 tsp. butter or extra virgin olive oil
1/4 tsp. sea salt
1/2 tsp. oregano
1/4 tsp. thyme
1 tsp. parsley
1/4 – 1/3 c grated parmesan cheese

Cut a large butternut squash in half lengthwise. With a large metal spoon, scoop out the seeds and fibrous tissue as well as some of the squash on the other

Shot 2: In a fry pan, heat 2 T extra virgin olive oil and lightly sauté the chopped onion, celery and tomato for 2 minutes. Stir in the brown rice and sauté another minute.
Add enough boiling water to cover the rice and vegetables. Mix in 1/4 tsp. oregano, 1/8 tsp. sea salt, 1 tsp. parsley and a dash of ground black pepper. Simmer for approx. 25 minutes or until the rice is tender.

Shot 3:In a bowl, mix together the rice , green pepper and a bit of the cooked squash chopped (I leave the green pepper to this stage so it stays a little crunchy and adds more texture to the dish).

Shot 4: Stuff the squash with the rice mixture and top with the grated parmesan cheese.
Bake at 375 F oven for another 15 minutes.

Shot 5: Take the squash out of the oven and place on a serving dish.
Serve as a side dish with any meal or as a stand alone with a tossed green salad......it is simply delicious !!

5 Shots Tip on Pasta by U. Larosa

5 Shots tip on how to cook Spaghetti and Linguine that doesn't stick together

OPEN - TWIST - PLACE - TASTE - EAT

Delores’ Holiday Cranberry Sauce by Delores Burkart

SHOT 1: Gather your ingredients. You will need:
6 cups fresh or frozen cranberries
2 cups fresh or frozen blueberries
2 apples chopped
3 pears chopped
3/4 c chopped pecans
the juice 2 large oranges
the zest of 1 large orange
*** if Christmas season, I also use 2 mandarin oranges chopped.
2 tsp. cinnamon
1/4 tsp. freshly grated ginger
1/8 tsp. ground cloves
1/2 c water
1/2 c brown sugar (we like ours medium tart, if you like sweeter sauces then add more sugar. Test for sweetness when cranberry sauce is almost cooked, then add more sugar if you wish)

This delicious cranberry sauce derives its sweetness from the natural sweetness of the added fresh fruits.

SHOT 2: Chop the apples, pears and pecans.(and if using mandarins ,chop 1 mandarin orange in large chunks), squeeze juice out of 2 large oranges.
Zest 1 large orange. Grate 1/4 tsp. ginger.

SHOT 3: In a large pot mix together the water, brown sugar, juice from squeezed oranges, cinnamon, orange zest, grated ginger and ground cloves. Cook over medium heat until it just comes to a boil.
Add the cranberries, blueberries, chopped apples, chopped pears , chopped pecans (and if using mandarins, 1 chopped mandarin orange) .
Bring back to just boiling point, then turn stove top to simmer and simmer with the top on for 30- 40 minutes (until thickened).

SHOT 4: Remove from the stove and if using mandarin orange, fold in 1 chopped mandarin orange. Cool cranberry sauce to room temperature (will take at least 2 – 3 hours).

SHOT 5: When the sauce has reached room temperature, place into a bowl and refrigerate.
*** The cranberry sauce tastes its best if refrigerated for 24 hours before eating. Allows all the flavours to infuse.
Serve as a side with your favourite chicken, turkey or pork meal/ sandwich... or simply as a snack on crackers and cheese! My husband, Jack, even eats it on toast!

 

Lemon & Orange No-Bake Cheesecake by T. Larosa

SHOT 1:  Ingredients:  150g butter (cubed), 300g graham cracker crumbs, 500g full fat cream cheese, 150g white sugar, 1 lemon, 1 orange, 250 mls whipping cream.

SHOT 2:  Make the base by melting the 150g of butter in a pan with the graham cracker crumbs.  Stir constantly over a low heat.  As soon as all of the butter is melted, remove from heat and press into a greased (with butter) spring-form pan.  The back of a metal spoon will help to get an even surface.  Refrigerate the base for at least an hour.

SHOT 3: Mix the cream cheese, white sugar, zest and juice of 1 lemon and zest of 1 orange together until smooth.  Beat the whipping cream with an electric mixer until soft peaks form.  Gently fold in half of the whipping cream to the cream cheese mixture and then fold in the remaining half.

SHOT 4:  Put the cream cheese/whipping cream mixture on top of the graham cracker base and smooth with a spatula.  Refrigerate again for at least an hour. 

SHOT 5:  Your cheesecake is ready!  You can add berries on top if you want it sweeter – enjoy!