While home for the holidays, I couldn’t pass up the chance to stay with my aunt and uncle, who live on a beautiful island in a harbor in West Vancouver! There are only 31 houses on the island and my friends and family love to enjoy their little oasis just 100 feet from the mainland. In addition to the beautiful scenery, another highlight was watching my aunt work her magic in the kitchen. Aunty Jacquie an EXCELLENT chef who inspires my own cooking, as she incorporates different flavors, textures, and types of cuisine into every meal.
After sounding like a broken record telling her to publish her own cookbook with no success, I decided another fun way to share her recipes could be on the blog! So, I logged a couple of days watching her work and recording her recipes for you. My first favorite to share from my cuisine-cation with my aunt? This Spanish-inspired, homemade ricotta omelet below…I can assure you it won’t be a disappointment!
What You will Need:
- 1 gallon of whole milk
- 1 tbsp of salt
- 1/4 cup plus 2 tbsps apple cider vinegar
- Cooking thermometer
- In a large pot or Dutch oven, heat the entire gallon of milk over medium high heat. You want the milk to get hot but not boiling this is when you should use your thermometer.
- Once the milk as reached 190 degrees - add the 1 tbsp of salt and 1/4 cup of apple cider vinegar and turn off the heat and give it a little stir.
- The milk should start to look like it is separating - leave it for a few minutes and if you don’t see the curds forming - add the additional vinegar a tbsp at a time.
- Check the heat of the milk again and if it has cooled down quite a bit - turn the heat back on to warm it up a bit. You should see the curds and whey start to separate.
- In a sink, scoop the curds out of the pot using a spoon into a sieve so the whey can drain out. If you want a creamy texture leave it in the sieve for less time - if you want a crumbly texture leave it draining in the sieve for longer.
- Voila - Ricotta that is 10 times tastier and 10 times cheaper!
Potato and Ricotta Spanish Frittata:
What you will need:
- 2 tbsp olive oil, butter, or flavored butter (we used homemade truffle & garlic butter - I can’t even explain how amazing this was)
- 2 cups roasted sweet or purple potatoes cubed (we prepared these the night before with salt, pepper, paprika and olive oil roasted at 45o degrees for about an hour)
- 1/4 cup black olives chopped
- 1 cup fresh ricotta
- 8 eggs
- salt and pepper to taste (we used smoked salt)
- In a large skillet or non-stick oven safe pan over medium heat, add your oil or butter and sauté the potatoes in this to warm them through for about 5-10 minutes then add the olives and toss occasionally.
- In a bowl, beat the eggs then pour over the potato and olive mixture - let cook in pan for about 7-10 minutes. Lift the sides to make sure it isn’t sticking.
- Turn your oven on to broil. Take the pan off the heat and crumble the ricotta over the entire surface of the fritatta then broil until cheese has formed a touch of color and is warmed.
- Serve on it’s own or with a side of greens. This is a fantastic dish to make for Sunday brunch or to impress your guests as it is OUT OF THIS WORLD!
After visiting the Apple Farms this past weekend - we had enough apples to feed an army. Though I may be good at cooking - I am NOT good at baking. This recipe is my take on a healthy “apple pie” (minus the crust). I have never been a huge “crust fan” either so this is my kind of pie…only the filling!
While at my uber healthy friend Sophia’s house, she whipped up this fruit concoction for her daughter - and I had the leftover’s with some non-dairy ice cream…So thank you Sophia for the inspiration!
What you will need:
- 2 apples
- 1 large mango
- 2 pears
- 1 tbsp cinnamon
- 1 tsp liquid stevia
- 1 tbsp coconut oil
- Cut all of the fruit into cubes - any size is fine - I prefer mine about the size of a sugar cube.
- In a saucepan over medium heat, add the coconut oil, fruit, cinnamon and stevia.
- The fruit will start to bubble a bit and get a tad “saucey”. Just keep stirring it for about 7-10 minutes and your compote is done. (I still like mine to hold shape and have a bit of a crunch).
- Once the compote has cooled a bit - scoop it on top of your vanilla ice cream (I like coconut milk ice cream) and ENJOY!!!!
I am a firm believer that breakfast IS one of the most important meals of the day - unfortunately I don’t have a whole lot of time to make a breakfast that is healthy, quick, tasty and adds a little substance. I have my usual faves - but sometimes I just want to grab something and go. THIS WILL CHANGE YOUR MORNINGS: My greek yogurt & chia parfait. You can make this the night before, and come sunrise, grab it and go! Not to mention, it is delicious, has lots of healthy properties, and leaves you feeling full with out being weighed down.
What You Will Need:
- 3/4 cup non-fat plain greek yogurt
- 1 tbsp chia seeds
- Handful of fresh fruit (I used mango for this one but try anything that is in season)
- 1/4 chopped walnuts
- 1 tbsp dried goji berries
- In a bowl or Tupperware of your choice add your plain Greek yogurt and chia seeds. Give this a stir so that all of the chia seeds are coated with the yogurt - place to the side (the chia seeds only need about 15 minutes to expand if you want to eat it right away).
- Using which ever fruit of your choice, cut it into little cubes and add it on top of the yogurt and chia mixture.
- Next, chop the walnuts (or nut of your choice) and arrange those on top of the fruit - doesn’t have to be perfect!
- Lastly, top with the goji berries and either seal it up and store in the refrigerator or serve right away!
This recipe is light, but filling and won’t make you feel guilty. Along with the greek yogurt being packed with protein - the fruit adds fiber, walnuts contain omega-3 fatty acids and the goji berries are packed with anti-oxidants! Enjoy!
Post by Michaela