Author: Darcy

Apple and Cheddar Frittata

Serves: 4

Source: Food magazine, May 2007.

Serves: 4
Source: Food magazine, May 2007.

Ingredients:

  • 8 large eggs plus 2 large egg whites
  • 1 cup white cheddar cheese, coarsely grated
  • coarse salt and ground pepper
  • 1 tbsp butter
  • 2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Instructions:

  1. Preheat oven to 450, with rack set in top third.
  2. In a medium bowl, whisk together eggs, egg whites and half the cheese. Season with salt and pepper.
  3. In a medium cast-iron or nonstick oven proof skillet, heat butter over medium heat.
  4. Add egg mixture. While it cooks, 1 to 2 minutes after edge is set, arrange apples on top in a circular pattern, starting from the outside edge.
  5. Sprinkle with remaining cheese.
  6. Transfer skillet to oven. Bake until frittata is set in the centre and cheese is browned, about 20 minutes.
  7. Using a rubber spatula, release frittata onto a cutting board. Let rest 5 minutes.
  8. Cut into wedges and serve.

Israeli Red Lentil Soup

Serves: 6-8

Source: Bonnie Stern’s – the Best of HeartSmart Cooking

Serves: 6-8
Source: Bonnie Stern’s – the Best of HeartSmart Cooking

Ingredients:

  • 1 cup dried red lentils
  • 2 tsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 jalapeno seeded and chopped
  • 1 tsp cumin
  • 8 cups vegetable stock
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1/3 cup chopped fresh cilantro

Instructions:

  1. Place lentils in a sieve and rinse well. Spread out on a baking sheet and pick over to discard any stones.

  2. Heat oil in a large saucepan on medium heat. Add onion, garlic and jalapeno and cook gently for 5 to 10 minutes, or until tender and fragrant. Add cumin and cook for about 30 seconds, or until fragrant.

  3. Add rinsed lentils and stock and bring to a boil. Reduce heat and simmer gently, uncovered, for about 30 minutes, or until lentils are very tender and mixture is thick. (If soup is too thick, add stock or water.)

  4. Add salt, pepper and lemon juice. Taste and adjust seasonings if necessary. Add cilantro before serving.

Spicy Singapore Noodles

Serves: 4-6

Source: Bonnie Stern’s “The Best of Heart Smart Cooking”

Serves: 4-6
Source: Bonnie Stern’s “The Best of Heart Smart Cooking”

Ingredients:

  • 1/2 lb (500g) thin rice vermicelli
  • 1/3 cup vegetable stock or water
  • 2 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tbsp dark sesame oil
  • 1 tbsp rice wine
  • 1 tbsp vegetable oil
  • 1/4 lb chicken
  • 1 tbsp chopped fresh ginger root
  • 3 green onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp curry powder or paste
  • 1/2 tsp hot Asian chili paste
  • 2 leeks, trimmed and thinly sliced
  • 1 carrot, grated
  • 1 sweet red pepper, seeded and thinkly seeded
  • 1/4 lb very fresh bean sprouts

Instructions:

1.Cover ride noodles with warm water and soak for 15-25 minutes. Drain noodles well.

2.In a small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.

3.Heat vegetable oil in a large, deep non-stick skillet or wok on medium-high heat. Add chicken and stir-fry for a few minutes until slightly browned. Remove from pan.

4.Add ginger, green onions and garlic to skillet. Cook for 30 seconds. Add curry powder and chili paste and cook for 10 to 20 seconds longer. Add leeks, carrot and red pepper. Cook for a few minutes, or until barely wilted

5.Add bean sprouts and reserved sauce and bring to a boil. Add chicken and noodles and cook together until hot and well combined. Taste and adjust seasonings if necessary.