Clementine Cashew Cake

Here's a bright dessert that's flourless and fabulous! And the perfect use of less than perfect clementines. If you've got some getting a little soft bake this up right now or pop the clementines into the freezer whole for later use (like I did).

Ingredients:

200g (4 small, 7 oz) clementines, fresh or frozen

4 eggs

120g (4 oz) sugar

175g (6 oz) ground cashews

1 tsp baking powder

Cook the clementines in the microwave in a covered dish with a little water on high for 8-10 minutes. Then drain off the water and let cool. Cut in half and remove any pips. Place everything else (yes even the peel) in a food processor and pulse to a pulp. Add the remaining ingredients to the food processor and mix together for 20-30 seconds. Oil and flour a 1.5L (6" X 6" X 2") baking dish, pour the batter in and bake at 375°F for 40-45 minutes or until a cake tester comes out clean. Cool on rack.

Makes 8 servings

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Spiced Maple Salmon

This spiced maple salmon is phenomenal because it's both sweet and spicy, but it's also on a schmear of cream cheese and Greek yogurt and topped with caramelized onion and bell pepper. This dinner for two was a hit!

Ingredients:

1/2 lb fresh salmon fillets 

2 tsps olive oil 

1 tsp minced garlic 

1/4 tsp lemon pepper

1 tsp blackened Cajun seasoning 

2 tsps maple syrup 

1 kale leaf, shredded 

Caramelized onion and pepper:

2 tsps olive oil

1 small onion, thinly sliced 

1 small bell pepper, thinly sliced 

1 tsp minced ginger

2 tsps white wine vinegar 

Pinch of sugar 

Black pepper to taste 

Schmear:

2 tbsps cream cheese (herb and roasted garlic flavour)

2 tbsps plain Greek yogurt

1 tsp lemon juice

Blend cream cheese, Greek yogurt and lemon juice together and set aside. 

Mix 2 tsps olive oil with garlic, lemon pepper and Cajun seasoning and spread on fillets.  Let rest 20 minutes then drizzle with maple syrup. Bake in an oiled dish at 400°F for 10-13 minutes or until salmon flakes easily with a fork. 

Meanwhile place kale in a frying pan with a little oil. Toss on medium low heat 2-3 minutes to wilt. Remove and keep warm.  In same pan add 2 tsps olive oil  and add onions.  Cook 6-8 minutes then add bell pepper for another 6-8 minutes.  Add ginger, vinegar, sugar and black pepper. Stir 1 minute then remove from heat and keep warm.

Schmear the cream cheese mix on the plate and place the kale along side. Top with salmon and crown it off with the onions and pepper.

Serves 2

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Stovetop White Chicken Chili

When you just need a warm bowl of comfort food ...

Ingredients:

1 lb boneless, skinless chicken breast, cut in 1" cubes

1 tbsp olive oil

1 medium onion, diced

2 tsps minced garlic

2 - 19 oz (540 ml) cans white kidney beans (cannellini)

1 - 4 oz (113 ml) can diced green chilies

a pinch or 2 of cayenne

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

4 cups chicken broth

1 cup frozen kernel corn

2 cups chopped spinach

salt and pepper to taste

1/2 cup plain Greek yogurt

1 tsp lime juice

1 cup shredded cheddar cheese to mix in and top

Heat oil to medium and sauté onion 4-5 minutes adding garlic in the last minute. Next add the chicken and seasonings and cook 5-6 minutes. Then add the beans, chilies, broth and corn and bring to a boil. Reduce heat and simmer 30 minutes. Add the spinach and stir together for 1 minutes. Remove from heat and add the Greek yogurt, lime juice and cheese, reserving some of the cheese and yogurt to garnish.

Serves 4-6

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Spicy Crumb Spaghetti

Crispy, spicy Panko crumbs add awesome texture to this simple busy night pasta dish.

Ingredients:

4-5 oz spaghetti

2 tbsps olive oil + 1 tbsp olive oil

1-2 tsps minced garlic

2 tbsps Panko crumbs

1/2 cup cherry tomatoes

1 tsp spicy chili oil

1/4 cup parmesan cheese

salt to taste

red pepper flakes (optional)

1/2 cup reserved pasta water

 

Heat 2 tbsps olive oil in a skillet to medium heat then add the tomatoes and cook 6-7 minutes. After a couple of minutes pierce each tomato a time or two with a knife. Then reduce heat to low and add the garlic for 2-3 minutes. Sprinkle in the Panko and salt and let the crumbs toast 2 minutes. Remove the skillet from the heat. Boil the pasta, then reserve the pasta water and drain the rest. Toss the spaghetti with 1 tbsp olive oil, 1 tsp spicy chili oil, more salt if desired and some of the reserved pasta water until a nice consistency is achieved. Add some red pepper flakes if you like it hot! Stir in the parmesan. Now plate and finish with that crispy Panko and tomato topper!

Serves 1-2

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