Herb Stuffed Tomatoes

We made a very simple herb stuffed tomato at the cooking class I attended in Paris last week with Chef Richard from Cook'n with Class. Tomatoes are in season right now and to be honest I have never really loved tomatoes until lately. My favourite way to eat summer tomatoes is with a drizzle of really good olive oil and a sprinkle of salt and pepper.

We packed the tomatoes with a variety of herbs and baked them but I think the tomatoes would be great on a barbecue if you are grilling steak or fish. Why turn on your oven if you don't have to? If you chose to bake them on the barbecue I would cut the cooking time down. You don't want them so soft that they fall apart.

Tomato stand in Paris

I plan on making this again when I return from Europe but here is the recipe. We baked them with several shavings of parmesan cheese on top. Add parmesan cheese if you are not a strict Paleo eater or leave it off, either way it is good.

Herb Stuffed Tomato
(slightly adapted)

• 6 medium sized ripe tomatoes
• Fresh herbs, such as basil, parsley, thyme, oregano, rosemary, cilantro, chive
• 2 oz almond flour or pine nuts
• 2 tbsp olive oil
• pinch of sugar in each tomato (optional)
• salt and pepper

1. Using a knife cut the tops off of each tomato and without breaking the walls of the tomato carefully remove the seeds with the end of a fork or spoon. Season each tomato with a pinch of raw sugar, salt and pepper. 
2. In a blender or food processor add the herbs. Blend the herbs until finely chopped and add the almond four, olive oil and season with salt and pepper. You will need quite a lot of herbs. The texture of this mixture should be almost like a pesto only not as runny. 
3. Fill each tomato with the herb mixture, pushing down inside the tomato and place the top's previously removed, back on the tomato and bake at 350 for 15 minutes or place in the barbecue. If you like add a shaving of parmesan on each tomato before placing the tops on.

Garnish with a sprig on fresh basil.

Easy Italian Appetizer

I have come across this Italian appetizer before but it is so amazing here in Paris. The melons in France are delicious and ripe at the moment so this dish is being served in restaurants and bistros around Paris. I have found small, tasty melons at all the markets I have been to this week.

This dish is very easy to prepare and it takes minutes to assemble. I made it a few days ago and then I had it La Cigale Recaimer last night. This French contemporary restaurant is known for their superb souffles and I watched souffles flowing from the kitchen all evening that smelled fantastic, savoury and sweet. I shared a salted caramel souffle that was really good but very sweet.

Here is a picture of the plate I made a few days ago. Definitely not as pretty but it was just as good. All you have to do is find a great tasting cantaloupe and very good prosciutto. Serve small slices of melon wrapped in prosciutto or alternatively slice the melon very thin and place the prosciutto in the centre of the plate. Bon Appetit!

Lots of sight seeing today around Paris. I made it to Notre-Dame, the Pantheon, Saint Michel and biked around the Latin Quarter. There is so much to see and so much history.

**Name revised. Thanks to anonymous for pointing out this is an Italian starter.

Herb and Mushroom Omelete

When it is hot out I find breakfast to be out of the question. I was making this omelette before I left for Europe with all the fresh herbs in my garden and having this for brunch.  My appetite dwindles when it's hot and it's hard to be in the kitchen when there are things to do outside. I love breakfast and eggs are easy to prepare. Omelettes always make a fantastic meal anytime of the day.

I start by sauteing mushrooms with lots of green onion and loads of fresh garden herbs. I toss in whatever herbs I have and this one is bursting with basil, parsley, chives and a handful of spinach. I like to serve this omelette with a few ripe tomatoes, a few slices of avocado and a sprinkle of french sea salt and pepper.

Herb and Mushroom Omelete

• 3 eggs, very well beaten
• 1 tbsp organic butter or coconut oil
• 3 - 4 mushrooms, sliced
• 3 green onions, sliced
• handful of fresh herbs, such as parsley, basil, cilantro, dill or chives, chopped
• handful of spinach, optional

1. Whisk together 3 organic free range eggs in a small bowl and season with salt and pepper.
2. In a small saute pan, add a few teaspoons of organic butter or coconut oil and saute the mushrooms until browned. Add the green onions and cook for a minute or two. Finish the filling by adding the chopped herbs and a handful of spinach and cook very briefly. Remove from heat.
3. In a non stick omelette pan or small saute pan, heat the remainder of butter or oil and add the beaten eggs. Cook over medium heat pulling the sides away from the pan so the uncooked egg can run down. Cook the omelette until all the uncooked egg has been drawn down.
4. Add the mushroom and herb filling to one side and fold the egg over the top.

Serve with tomatoes and avocado slices and season with french sea salt and pepper. This meal is never complete for me until I have a big steaming americano in my hand.

Bon Voyage!

I am on my way to Paris and surrounding areas for a few weeks. I have some cooking classes booked, plans to see the city and a castle or two and eat some great food. I will give you a few updates while I am away and share some photos.

I have always wanted to see:

 I plan to commute by:

Plan to eat these:

Have some lazy mornings on a Parisian balcony:

And do a little of this:

And this:

I am having a great summer so far and I hope you are too! Enjoy the next few weeks, I know I will.....

Gluten Free Peanut Butter Bars

It has been a crazy busy week with the kids in camp, the start of the Calgary Stampede and going camping with my family. I had a near fatal encounter with my Mom's puffed wheat squares last weekend so this weekend I made the kids these peanut butter rice crispy squares that will not send them into a sugar coma.

I added flax and chia powder for extra nutrition. I used an organic peanut butter from Safeway that does not contain any sugar or other oils. I found quinoa puffs at Community Foods and mixed in a small amount of gluten free, dairy free chocolate chips from Enjoy Life.

Peanut Butter Rice Crispy Treats
1/2 cup organic smooth peanut butter
1 tbsp coconut oil
3 tbsp honey
pinch of salt
1 tsp vanilla
1 cup brown rice crisps
1 cup quinoa puffs
2 tbsp flax and chia meal (if you cannot find this use a coffee grinder and make your own)
1/2 cups chocolate chips

1. Grease a 8 x 8 cake pan and set aside.
2. In a large bowl combine rice crisps, quinoa puffs, flax and chia powder and stir to combine.
3. In a small saucepan combine peanut butter, salt, and honey and heat until just melted. Remove from the heat and add the vanilla. Pour over the dry ingredients. Mix to combine then add the chocolate chips.
4. Pour into the cake pan and pat down. Refrigerate until set. Cut into small squares.

Simply Tasty Tomato Salad

I love this simple salad and it's so fantastic and easy to prepare that I'm not even sure you can call it a salad. It takes all of 5 minutes to put together. Fresh off the vine tomatoes, fresh basil, goat cheese, good sea salt and pepper drizzled with olive oil and balsamic. Yum!

Tomatoes are very high in Lycopene, which is an antioxidant that helps fight against cancerous cell formation by flushing out free radicals. Since the body does not make Lycopene it is important to eat fruit and vegetables that contain this antioxidant. What gives tomatoes their red color? The answer is Lycopene. Get your Lycopene doses up and try this salad.

Tomato, Basil, Goat Cheese Salad

• tomatoes, sliced
• basil, roll the leaves and cut into strips
• goat cheese, crumbled
• fleur de sel or good quality sea salt
• fresh cracked pepper
• drizzle with cold pressed olive oil
• drizzle with good quality balsamic

Seve in a bowl or a plate.

Coconut Custard with Peaches and Mint

The peaches we have been getting are so good. My kids have never liked the "fuzzy skin" on peaches until now.  I chopped up a few peaches and added lime juice, zest, fresh mint and a little honey to top off these coconut custards. The custard would work well with mango as well.

I used agar flakes which is a type of seaweed that acts like gelatine in the custard. It set up very well in the fridge and the coconut custard paired very well with the lime and mint peaches. A beautiful, simple dessert for a hot day and no baking required.

Agar Flakes

Coconut Milk Custard

• 2 cans coconut milk
• 1/4 cup coconut/palm sugar
• 2 tbsp honey
• 2 tbsp agar flakes
• pinch of sea salt
• 1 tsp vanilla powder of extract

1. Combine the coconut milk, sugar and honey and agar in a medium saucepan and bring to a boil. Reduce the heat and let simmer for about 10 minutes until the agar has dissolved. There will still be some agar pieces.
2. Strain through a fine mesh strainer to remove any larger pieces of agar, pushing the undissolved agar through as well. Pour the mixture into 6 small ramekins or 4 larger bowls. Refrigerate until set, about 2 hours. Top with peaches.

Mint and Lime Peaches

• 2 large juicy peaches
• zest and juice of one lime
• 5 - 6 mint leaves, chopped
• 1 tbsp raw honey

1. Cut peaches into small chunks, and add mint, lime zest and juice and honey. 

Pomegranate and Hibiscus Iced Tea

This is one of my favourite iced teas right now and in the summer there is nothing better than a glass of homemade iced tea. I found loose hibiscus leaves at whole foods in the Palm Springs the last time I was there and I have been making batches of this iced tea ever since. I mix it with pomegranate tea bags which is easy to find. Starbucks carries a passion tea in bags and it is great as well.

I start by steeping the tea for a few hours or until it comes to room temperature. I like it really concentrated because I mix it with ice and it tends to water down a little when the ice melts. I sweeten it with just a little raw honey and add lemon slices and lots of fresh mint.

Pomegranate and Hibiscus Iced Tea

• 3 tbsp hibiscus leaves
• 4 pomegranate tea bags
• 2 tbsp raw honey
• 1 lemon sliced
• 1/2 bunch fresh mint, chopped

1. Add 8 cups of boiling water  and 2 tbsp raw honey (more or less depending on how you like it) and let steep until it comes to room temperature. Strain through a mesh strainer and refrigerate in a glass juice jug. When ready to serve add fresh lemon slices and mint leaves. Serve over ice.

Sometimes the kids like this mixed with lemonade so you can experiment with that as well.

My Favourite Summer Salad

Life is a little hectic right now with the kids out of school. We have gone camping, visited with my sisters and their kids and my brother and his girlfriend and my parents. We are running around at the moment in summer camps so this salad has saved my life the last few weeks. It is quick and easy and I use whatever protein I have around. Today I had cold salmon from a cedar plank salmon we had last night. The way my kids devour salmon I was surprised I had any left. Ava helped me finish this while Aidan was in camp today.

This tasty salad is my favourite right now and I am constantly revising it and using different combinations of herbs and proteins. The one thing that remains the same is butter lettuce. I love the soft texture of the lettuce with the crunchy cucumbers and ripe tomatoes. I made this salad while camping this weekend for my mom and I except I used white balsamic vinegar in the dressing.

Summer Salad

• Butter lettuce
• Cucumber
• Tomato
• Avocado
• Fresh basil leaves
• Cold salmon

Dill Dressing

• 1 tbsp fresh dill, finely chopped
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 2 tbsp red wine vinegar
• 1/2 cup cold pressed olive oil
• sea salt and pepper

In a small bowl add the dijon, red wine vinegar, maple syrup and mix to combine. Slowly add olive oil while continually whisking to combine. Season with salt and pepper and stir in fresh dill.

My wallpaper is done and I love it. What do you think?