Q. What do you get when you combine two professional chefs with a celebrity nutritionist?
A. You get three amazing recipes that taste way too good to be healthy.
Just in time for holiday entertaining.
Recipe #1 comes from Chef Rossy Earle.
For those of you who haven’t heard of Rossy, she lives in my hometown of Toronto…and aside from being one of Toronto’s hottest chefs, she is the creator of the world’s absolute best tasting hot sauce.
For this post, she offered up her….
Appetizer – Fresh Vegetable Spring Rolls
- 1 pkg Rice paper wrappers
- Hoisin Sauce
- Thai Basil or regular basil
- Red Pepper
- Daikon Radish
- Enoki Mushrooms
- Napa Cabbage or Red Cabbage
- Baby spinach
- Pea Sprouts
Julienne all vegetables into 2 – 2.5″ sticks in length. Keep in covered container ( this can be done ahead of time & set aside in the fridge even the day before)
Set up an assembly station on the counter with a medium size bowl of hot/warm water. To soften up rice wrappers, dip entire wrapper in warm water for 5 seconds, until pliable. Leave a few more seconds if not soft enough but not too long or the paper will tear.
- About one inch from the bottom of softened wrapper, spread a little bit of Hoisin sauce.
- Place a basil leaf, a sprig or coriander & any other leafy green you’ve chosen to use.
- Then line up a few sticks of each vegetable on top of the greens to make colourful rows.
- Fold bottom edge over filling then fold in both sides & make a tight roll pressing the top edge onto the roll to seal.
- You can use a bit of the warm water to dip end of wrapper to make sure it sticks.
As you make each roll, place, seam down, in a container & cover.
Refrigerate until ready to use or at least 15 minutes to let the firm up & set. Then cut thru middle on a bias and serve with dipping sauce.
Note: Chef Rossy often modifies this recipe by adding shredded chicken, cooked pork, shrimp or whatever other ingredients she has in her fridge.
- 1.5 Tbsp Agave
- 1 tbsp Sambal Oelek
- 1 tsp Fresh grated Ginger
- 1 tsp Fresh grated Garlic
- 1 scallion, finely chopped
- 2 Tbsp fresh Lime Juice
- 1 Tbsp Rice Vinegar
- 1 Tbsp Light Soy sauce or Tamari
- 1 tsp Sesame Oil
- Mix all ingredients together & let sit at least 1 hour for flavours to blend.
For the main course, I contacted the Healthy Irishman…aka Chef Gavan Murphy. He offered up his…
Main Course – Braised Lamb Shank with White Beans
Chef Murphy tells me that this recipe serves 4 people…even 4 extra-muscled personal trainer type of people like me.
- 3 lg. grass-fed lamb shanks (6 halves)
- 3 large carrots – peeled,
- 1/2″ slices 1 red onion – diced
- 1 large leek, white only – sliced, rinsed
- 4 garlic cloves
- 1 tbsp tomato paste
- 1 bouquet garni (oregano, thyme, rosemary)
- 3 bay leaves
- 1 cup red wine (whatever you’re drinking will work)
- 1 cup dried northern beans- soaked overnight or 2 x 15 oz canned white beans
- 5 cups organic beef broth
- 1/2 cup low-sodium organic chicken broth
- 4 tbsp olive oil
- Preheat oven to 325°F.
- Preheat large skillet on high heat for 1 minute.
- Add 2 tbsp olive oil.
- Season each shank with S&P.
- Sear in skillet for 2-3 minutes each side or until browned all over.
- Remove to an oven-proof dish.
- Wipe out excess oil from skillet with kitchen towel and drizzle with another 2 tbsp olive oil.
- Add carrots, leeks, onion and garlic and saute for 5 minutes, stirring frequently so as not to burn.
- When veggies are browned stir in tomato paste and stir to combine. Cook for 1 minute.
- Add red wine, bouquet garni and bay leaves, stir and cook for 2 minutes.
- Add this mixture to shanks along with soaked beans.
Pour in the chicken broth to the same pan you just used and deglaze by scraping all the caramelized bits from the pan. Add this to the lamb then pour in the beef broth over and mix everything together. Cover pan with foil and pop in oven. Cook for 2 1/2 hours or until lamb is fork tender and falls off the bone.
[box type="note"]Gavan has provided HealthHabits with a ton of great recipes – Check ‘em out [/box]
For dessert, I contacted uber-Nutritionist Julie Daniluk and she emailed me her recipe for…
Dessert – Genny’s Gluten Free Almond Ginger Cookies
Julie is the author of one of my favorite cookbooks – Meals That Heal Inflammation, and is also the co-host of the Oprah Winfrey Network’s Healthy Gourmet, a reality cooking show that highlights the ongoing battle between taste and nutrition. If that wasn’t enough, she is the recipient of the 2012 Canadian Health Food Association’s Organic Achievement Award.
And she’s a heck of a cook.
- 1/2 cup (125 mL) Almond Butter*
- 2 tsp (10 mL) Ground Ginger
- 1 tbsp (15mls) Ground Cinnamon
- 2 cups (500 mL) Almond Meal 1 tbsp (15 mL)
- Ground Flax Meal 6 tbsp (90 mL)
- Honey 1 tsp (5 mL)
- Pure Vanilla Extract ¼ cup (65mls)
- Organic 100% Unsweetened Chocolate Chips
Optional: Fruit Juice Sweetened Dried Cranberries (for decoration)
[box type="note"]If you open the jar and the almond butter has separated, you’ll need to mix the oil back together with the almond butter and then measure[/box]
- Preheat the oven to 350 degrees F.
- Place all the ingredients in a bowl and stir to thoroughly combine.
- Roll the dough by hand into 1inch balls and lightly press down with a fork.
- Decorate with cranberries if you choose.
- Place the cookies on a parchment lined baking sheet.
- Bake 10-12 minutes or until golden. The cookies will crisp as they cool.
- Allow cookies to cool. They store well in an airtight container.
Yields 24 cookies.
Nutrition per cookie
- Calories 96
- Fat: 7 g
- Carbs 8 g
- Fiber 1.4 g
- Protein 2.5 g
If you’re looking for more info/recipes/bottles of hot sauce, feel free to contact our three gourmets. They would be glad to hear from you.
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