Greek Style Ribs

Greek Style Ribs

Marinade
1/3 cup olive oil
1/3 cup lemon juice
1/8 cup unpasteurized honey
2 cloves garlic (finely chopped)
1 Tbsp. dried oregano
1 tsp. dried basil
1 tsp. sea salt
1 tsp. ground pepper

2 racks of pork ribs (4-5 lbs.)


After purchasing the ribs, you will have to remove the thin translucent membrane. To do this, I use a fork or spoon, place it under the membrane to loosen it enough, and gently pull off. This step is important because this membrane is difficult to chew, but it will also hinder the marinade from getting into the meat. After removing the membrane, separate the ribs by cutting each between the bones.

with membrane

membrane removed

marinade

In a large glass or plastic container (with a lid) mix the marinade ingredients (olive oil to pepper) together. Place the ribs in the container, place the lid, and shake to coat all the ribs. Place in the refrigerator for 1-3 hours.

To cook, preheat your oven to 375'C. Place the ribs on a baking sheet (covered with parchment paper for less mess). Bake for 1.5 hours.

Serve with your favourite steamed vegetable and rice (if you eat grains).

Baked Salmon with Tropical Salsa

Every few years my dad and brothers take off for a fishing adventure.  They go to Port Hardy off of the B.C. coast and fish for a few days. Upon their return there is always tonnes of salmon, halibut, and cod to be eaten.  I am lucky enough to get free fish and you will never hear me complaining.  The picture below of the salmon fillets shows all too clearly what quality looks like. This is not the salmon you buy frozen at the grocery store.

I apologize in advanced for not having a photo of the final product.  We sat down to eat and it wasn't until after that I realized I had forgotten to take a picture of the salmon with the salsa on top! This yummy salsa could be used for halibut or any other firm white fish.  


Tropical Salsa

2 avocados, peeled and diced
1 ripe mango, peeled and diced
1 ripe papaya, peeled and diced
1/4 cup lime juice
1/2 jalapeno, finely chopped
1 green onion, finely chopped
1 Tbsp. unpasteurized honey
1/4 cup cilantro, chopped
Pinch of salt

Combine the salsa ingredients in a glass bowl.  Toss lightly to mix. Cover and place in the refrigerator a few hours before serving.

Salmon

4-5 salmon fillets (about 6 oz. each)
3 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt and pepper
Lemon, sliced







Preheat oven to 425'C.  Place the oil and butter in a glass baking dish.  Melt in the oven for about two minutes. Stir together to cool. Pat the salmon fillets with paper towel. Coat both sides of the salmon with the oil/butter and season lightly with salt and pepper.  Place skin down in the baking dish.  Bake for 8-10 minutes.  Baste with the butter mixture.  Serve with a slice of lemon on the side and a spoonful on the salsa on top. 

Jambalaya!

It was Sunday night and I didn't have meat out to defrost.  The thought of going into Monday without any protein cooked was scary.  I know, based on experience, that if Michael opens the fridge and there is not any meat cooked he isn't a happy athlete.  The guy eats so much!  I struggle every week trying to keep up with him and his ravenous appetite.  I often think I have made enough of something to last at least a few days, but somehow it might only last a day or two.  This time of year is especially tough because of his increase in training in preparation for the Regionals.

On Sunday, he said to me, "You should make that jambalaya again." So, I did.  It was only the second time I've made it, but I think I got the spice mix just right.


Jambalaya

1 Tbsp. butter
2 cloves of garlic, minced
1/2 cup onion, diced
3 spicy italian sausages (cut into half inch cubes) - we use Spolombo's as it is local and gluten free
10-15 ready to cook shrimp
10 scallops, cut into quarters
1 Tbsp. oregano
1 bay leaf
1/2 tsp. cayenne (adjust for heat)
1/2 tsp. paprika
Small pinch of saffron (optional)
1 tsp. each salt and pepper

4 cups beef broth
4 cups chicken broth
1 28 oz. can diced tomatoes
1 orange, red, or green pepper, diced
1 cup white rice


Defrost seafood by running it under cool water.  In a large sauce pot, melt butter over medium heat. Saute the garlic and onion until translucent.  Add sausage and cook until lightly browned and cooked through.  Add shrimp and scallops and cook until shrimp is light pink in colour.  Add oregano, bay leaf, cayenne, paprika, saffron, and the salt and pepper.  Stir to mix in the spices.  Add broth, tomatoes, pepper and bring heat up to a boil. Add rice and turn down the heat to a low simmer.  Cover and cook for 30-45 minutes until rice is tender but not overcooked.

Meaty Crockpot Chili

This all started on Friday night when my brother Brad texted me and asked: Have you made Mark Sisson's Texas Chili?  I hadn't, but he highly recommended it.  I was a bit disappointed he didn't invite me over to try it!  Either way, by Sunday I was thinking I would try making it, but add some more ingredients. You know, add a bit of Alyssa food flair! Brad suggested adding in the ground beef for texture and I thought adding bacon would be good too.  This recipe still falls into the paleo category because it does not include any beans. Mark's spice blend is the perfect amount of spice (not too spicey!) I have to include that Michael didn't really like it...didn't like the spices he said.  It is a rare day when that one doesn't like something I have made.

Meaty Crockpot Chili

1 tsp. butter
1/2 white onion, diced
2-3 garlic cloves, minced
1 red bell pepper, diced
2 lbs. stew meat (cut into 2 cm cubes)
1 lb. ground beef
6-10 strips of bacon, sliced
1 can (156 mL) tomato paste
1 can (796 mL) diced tomatoes
2 cups beef broth
3 Tbsp. chili powder
1 Tbsp. dried oregano
1 tsp. paprika
1 tsp. ground cumin
1 tsp. each salt and pepper

1. In your crockpot, add all of the ingredients from the tomato paste down.  Mix thoroughly.
2. In a large skillet, melt butter over medium heat.  Add onions and garlic. Sautee until translucent. Add bacon and red pepper and sautee for 5-10 minutes until fat is rendered. Pour mixture into crockpot.
3. Reheat skillet and brown the stew meat in 2-3 batches, placing each batch into the crockpot once browned.
4. Brown the ground beef over medium heat and add to your crockpot.
5. Set your crockpot for 6-8 hours cooktime.  I only cooked mine for 4 hours so much of the liquid was still there (as you can see in the picture).

Apple Sauce and Date Pork Roast

I am not a big fan of pork to be honest with you.  There is something about the sweetness of the meat that I don't really like.  Other than bacon, I definitely prefer beef or chicken.  A few months ago we ordered a side of pork from Spragg's Meat Shop and it came with a variety of pork cuts.  After a few months of trying different pork recipes, including brining pork chops, the last cut left in our freezer was a picnic roast.  I had no idea what it was! I knew that low and slow would likely lead to the best result.  I did not think I was capable enough to cook it in the oven; I am not too sure about the right temperature and how to get a crispy outside but moist inside.  I decided my best bet was to cook it in my Crock pot.  After pulling it out of the pantry, dusting it off, I managed to cook something decent. It is not pretty to look at, but it is pretty tasty. 

If you want a great bone-in pork chop, visit The District in Calgary.  Their food is locally grown and purchased from farms all across Alberta.

Apple Sauce and Date Pork Roast

3 lbs. Picnic Roast (or pork shoulder)
2 garlic cloves, minced
1 cup organic apple sauce
1/4 cup apple cider vinegar
1/8 cup dijon mustard
1/8 cup unpasteurized honey
2 Tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
8-10 dates, diced

Combine all the sauce ingredients in your slow cooker.  Stir until mixed well.  Place the picnic roast with the fatty side up.  Take some of the sauce and coat the top of the roast with it.  Set your slow cooker to 6-8 hours (preferably a lower temperature).  When it is fully cooked, the meat should shred off the bone. 

Scallops, Bacon and Zucchini

1 Tbsp. butter
1 garlic clove (minced)
1 shallot (minced)
5 slices bacon
1/2 cup chicken broth
1/4 cup half and half cream (optional)
pinch of pepper
5-10 small zucchini
8-12 fresh or defrosted scallops (rinse with water and pat dry with paper towel)


Slice zucchini thinly using a mandoline slicer (to resemble pasta) and set aside.  Melt butter in a saucepan over medium heat.  Add garlic and shallot and sautee until transparent.  Add bacon and continue to sautee until lightly crispy.  Add chicken broth, half and half cream and pepper.  Allow to simmer for about 10 minutes.  In a different pan, sautee the sliced zucchini in a Tbsp. of butter.  Be careful not to overcook the zucchini as it will be quite mushy.  Another option is to steam it for about 5 minutes to soften.  In a small frying pan heat 1 Tbsp. of butter to medium-high heat.  Place scallops in the pan and fry for 3-5 minutes on each side until lightly browned. Add scallops to bacon sauce.  Serve sliced zucchini and bacon sauce together. 

Fish Tacos

When I have visited California in the last few years, many of the restaurants had Fish Tacos on their menu.  One time I ordered the Fish Tacos and I was sadly disappointed; the fish was heavily battered (crispy yes, but not very fresh tasting).  There is no need for breading in the recipe below.  It is a lighter (and fresher) version.  

Coleslaw

1/2 green cabbage sliced thinly

1/2 cup mayonnaise

1 tsp lemon juice
1/2 tsp hot sauce (I use Frank's)
1/8 cup fresh cilantro chopped
1/8 tsp both salt and pepper

Mix together the above ingredients and set aside. 









Taco Seasoning (from Mark's Daily Apple)

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon onion powder

1/4 teasoon garlic powder or minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 lime
3 pieces mahi mahi (or a firm white fish) cubed.

Mix together all the dry ingredients.  Squeeze lime juice unto the fish. Toss the cubed fish in the seasoning mix.  Heat a frying pan to medium-high.  Place 1 tablespoon of butter in the pan and let melt.  Place fish into the pan and stir every 25 seconds for 2-3 minutes until the fish is cooked through (be careful not to overcook as the fish will be dry).

6 corn flour tortillas (or use lettuce leaves for a grain free option).

Place fish unto the tortilla and top with coleslaw and cilantro leaves.  Serve with sour cream and guacamole.

Pork Schnitzel with Tomato, Onion and Mushrooms

I have not posted in a very long time!  It is not that I haven't been baking or cooking, time just seemed to fly by in the last few months.  I have been trying to focus on coming up with some recipes for dinner mains.  I noticed, with the help of a friend from Edmonton, that I have a lot of dessert recipes, but not a lot for mains.  Since meat and vegetables dishes are a staple in my diet, it is about time that I focus on those.  Most importantly, I need to share them with you!

This recipe is not fancy and is super easy to make.  In the past, my mom would serve this with rice on the side, but if you do not eat grains, I suggest steaming your favourite vegetables instead.

Pork Schnitzel with Tomato, Onions and Mushrooms

3-4 lbs pork schnitzel (pork cutlets or chops can be used instead)
1/2 red onion sliced thin
10 white mushrooms sliced
1 can (398 ml) organic tomato sauce
1/4 cup water
Salt and pepper
1 Tbsp. arrowroot powder

1. Preheat oven to 350'C.
2. Salt and pepper both sides on the pork. Place in a 9x13'' glass baking dish. 
3. Place the sliced onions and mushrooms on top. 
4. Pour the tomato sauce and water on top. 
5. Cover with tin foil and bake for 60-75 minutes. 
6. Dissolve arrowroot powder in 1/4 cup of water. Pour into the liquid in the dish.  Stir to thicken.  *You can skip this step if you want the liquid to be thin. 
7. Serve with a side of your favourite steamed vegetables.

Spaghetti Squash Lasagna - A NEW Classic

I often hear comments from people about how difficult it would be to eat gluten-free.  I remember over two years ago when I thought the same thing.  Perhaps some people cannot imagine a morning without toast or cereal and milk?  There are alternatives to the 'typical' Canadian breakfast, but it requires people to think outside the box.  There are also alternatives to our typical suppers as well.  This recipe is not new to most people who eat gluten-free, but for those of you who are new to the world of GF eating it is a great recipe that still provides the satisfaction of regular lasagna.

We woke up yesterday morning to snow and a winter chill in the air.  It was dark and quite gloomy until the sun started to rise.  I returned home from work and the snow had not melted.  I needed something warm and comforting for a chilly night.

Regular lasagna is a classical combination of sauce, cheese and noodles.  The potential for something equally delicious, but gluten-free is possible.  I was able to make this healthier version of lasagna in less than an hour.  I arrived home at 4:40 and it was baking in the oven by 5:30.  Take the time to create this true comfort food and enjoy the cheesy, delicious and healthy alternative.  

Spaghetti Squash Lasagna

Medium sized Spaghetti Squash
1 cup fresh spinach
1 cup grated cheese (mozzarella, marble, parmesan)

Meat Sauce

1 tbsp. butter
1/4 cup chopped red onion
3 spicy italian sausages (remove meat from casing)
2 lbs. ground beef
1 tbsp. marinara spice mix (Epicure http://bit.ly/rA8yNC)
1 tsp. salt
1/2 tsp. pepper
796 ml canned diced tomatoes
796 ml canned crushed tomatoes

Preheat oven to 400'F.  Cut the spaghetti squash in half and remove seeds.  Place the halves squash side down on a baking sheet.  Pour 1/2 cup of water on the baking sheet.  Place in oven and bake for 45-60 minutes or until squash is soft.  While the squash is baking, create the meat sauce.

In a large sauce pan, melt the butter over medium heat.  Add chopped onion and sautee until translucent.  Add sausage meat and ground beef.  Brown meat mixture.  Add spices to meat mixture and toss to evenly coat.  Add both cans of tomatoes and stir to mix.  Simmer on low heat for 30 minutes (or until spaghetti squash is cooked). 

Remove squash from oven once soft.  Using a fork, remove the inside part of the squash and place into a 11"x13" rectangular baking dish.  Place 1/2 cup of grated cheese on top pf the squash.  Cover with the fresh spinach and then meat sauce.  Place remaining cheese on top. 

Bake for 30 minutes at 350'F.  Remove from oven and let stand for about 10 minutes.

For the Love of Pizza

I think I crave or think about pizza at least 3 times a week.  In the past, I have asked my students what their favourite food is, and the reply is almost unanimously pizza of some kind.  What is it about pizza that we love so much?  Why is it the go-to food when we watch sports or for children's birthday parties?  It is very easy to pick up the phone, order pizza, and have it delivered straight to our house.  Someone out there made a brilliant business decision when they decided to make it easy for us to order pizza right to our doorstep.

Last night, I had my mom, brother, sister-in-law and their three boys over for supper.  I wanted to make something that was kid-friendly.  Pizza was the answer, but I did not want to have regular pizza.  I bought some Udi's gluten-free crusts and a variety of toppings (cheese, chicken, sausage, ham, pineapple, tomatoes and bacon). http://udisglutenfree.com/view_product/1017/PIZZA_CRUSTS/Pizza_Crusts_2_Pack

This would not be something we would eat everyday, but it was a great meal and was super easy to make (and less expensive than buying pre-made gluten-free pizzas that include toppings - these usually retail for $13-15).  Two Udi's crusts were $7.99 at Co-op and I found them in the frozen, specialty food section.


Here are the types of pizzas I made:

Ham, pineapple and bacon
Spolumbo's sausage and tomato
Cheese and basil
BBQ chicken and bacon

I used Saputo mozzarella and some marble cheese.  It only takes 10 minutes to cook the pizza once they are topped and the toppings can be anything that you like.  That is what I love about pizza; it is so versatile and -always delicious.  So the question is, when are you going to make gluten-free pizza for your family instead of doing what is easier and ordering it delivered right to your door?

Bison Burgers and Beet Chips

Bison Burgers

2 lbs. ground bison

1/2 cup chopped onion

1/2 tsp. salt
1/2 tsp. ground pepper
2 tsp. steak spice (montreal or epicure)
1/3 cup almond flour
2 eggs
1/2 cup crumbled goat cheese (optional)


In a large skillet, melt 1 teaspoon of butter. Sautee chopped onion for about 5 minutes until lightly browned.  Preheat oven to 350'F.  In a large bowl, combine the bison, onion, salt, pepper, steak spice, almond flour and eggs.  Use your hands to mix together the ingredients.  Divide mixture into 8, roll each into a ball and then flatten to about 1.5 inches thick to create the patties.  Reheat the large skillet to a medium heat.  Add 2 tbsp. of butter and melt.  Place each patty into the skillet (about 3-4 at a time), brown for 3 minutes each side. Place all the patties on a baking sheet and place in the oven for 15-20 minutes until fully cooked. 

Beet Chips and Garlic Aioli

5 medium size beets

1/2 cup grapeseed oil

Salt to taste

Peel beets and slice to about 2 mm thick (use a slicer if you have one).  Heat oil in a sauce pan to medium heat. You may have to adjust the heat as you cook the beets to avoid burning them.  Cook the sliced beets in small batches.  Watch carefully and turn the slices over every minute or so.  There is a fine line between a crispy chip and a burned chip.  Once the beet slices start to change colour and curl on the edges, remove from the oil and place on some parchment paper.  Sprinkle with salt.

Garlic Aioli

1/2 cup mayonaise

1 garlic clove chopped finely

Pinch of salt and pepper

1/2 tsp dried cilantro or parsley

Chop garlic as fine as possible.  Mix mayo, garlic, salt, pepper and cilantro.  Serve as dip for the beet chips and the bison burgers.