Carrot and Barley Soup

I know it was quite warm out today, but I was in the mood for some soup. Although I can't wait for BBQ, I also miss the comfort foods of soups and roasts.

2 cups carrot juice
1 cup water
1/2 cup of barley
3 large carrots (sliced)
2 celery sticks (sliced)
1 handful of white button mushrooms (sliced)
1 large onion (slap chopped) * I just got one and love it ;)
1 tbsp of your oil of choice (I used EVOO)
Dash or two of smoked paprika
Dash or two of cumin
Dash or two of thyme
Salt and pepper to taste

Heat your pot on medium heat, add oil and then add the onions, carrots, celery and mushrooms and saute until the onions are transparent. Add your barley and stir for another 3 minutes or so. Then add the carrot juice and water. Stir again and bring to a boil. Season with the paprika, cumin, thyme, salt and pepper to your desire. Simmer for 30 minutes until the veggies are tender.

If you would like to add some protein...I have also done this with beef. Before you add your veggies. Brown the beef in the oil then follow the directions above.

Bon appetite!

~T

Grilled Chicken with Mango Salsa

Ahhhhh the sunshine...I bet you are just as happy as me to have Mr. Sun back and the BBQ!

What you need:
Boneless, skinless chicken breast
1/2 Mango per person
1/2 tomato person
1 english cucumber
1 scallion
Olive Oil
Splash of rice wine vinegar
Hot pepper flakes
Salt and Pepper
Low fat greek salad dressing or your favorite grilled chicken marinade

Marinade your chicken breast the night before or even one hour before grilling.

To make the salsa, chop the mango's, tomato's, cucumber and onions into bite size pieces and combine. To your salsa add as much oil, vinegar, hot pepper flakes and salt and pepper as suits you taste buds...once mixed and tasted, set aside in the fridge until ready to serve.

Grill your chicken (about 10 minutes per side, but depends on the size of the breasts). I like to serve this with steamed green beans or a salad.

Enjoy!

~T

Mustard and Dill Salad Dressing

This dressing was inspired by my cousin in Switzerland...

What you need
Your favorite greens or just cucumbers
3 tbsp olive oil
1 tbsp white wine vinegar
Splash of balsamic vinegar
1 tsp yellow mustard or grainy mustard
Sprinkle of sugar
Dash or two of dried or fresh dill
Salt and Pepper to taste

Add all of the ingredients to a bowl and whisk. Set aside until you are ready to eat. This salad is delicious in the summer with BBQ.

Bon Appetite!

~T

Basil Lemon Veal

Basil Lemon Veal

What you need:
Veal Scallopini
1/2 Lemon
5 Basil Leafs
1/4 of a cup of white wine or beer
1 Tbsp of Capers
Olive Oil
Flour
Salt
Pepper

Drege both sides of the veal scallopini in the flour and set aside
Heat a saute pan and add 2 tbsp of olive oil
Brown each piece of veal and once browned remove from the pan and set aside

De-glaze the pan with either the wine or the beer or if you would prefer not to use alcohol, you can use lemonade or apple juice. Use a spatula to help the brown yummy bits lift from the bottom of the pan. Once the liquid comes to a boil squeeze in half of the lemon, the capers and chopped basil. Add salt and pepper to taste.

This will take you about 15 minutes. I like to serve it with steamed broccoli and some salad. Alternatively you can serve it with buttered pasta or rice.

Mmmmmm this is one of my favorites...bon appetite!

Tanya

A little hidden East Toronto Tapas Jem

Relish!

If you are looking for somewhere to go for a quick or long bite to eat...try Relish on the Danforth (Toronto). It is located just a little bit east of Woodbine on the north side.

The service is fantastic and quick and if you like to share...this is the perfect spot. There are so many tapas dishes to choose from...my fav's are the Lobster Pot Stickers and Shrimp with one of the yummy cocktails or a glass of Pinot Noir.

http://www.relishbarandgrill.com/seasonal_menu.htm

Bon Appetite!
T