Fine Dining at Home … and Healthy!

Tuesday’s dinner was as perfect as it gets. It met so many of our requirements for healthy eating. From a taste standpoint it rivalled high-end restaurant food. The  plate-share was perfect at ½ vegetables and fruit, ¼ grains, and ¼ fish. Throw in some of the best spices and you couldn’t ask for more.

Two of the dishes were from Moosewood Restaurant Simple Suppers. The entrée was the Moroccan Spiced Fish (Salmon) on page 157. The spices made our taste buds jump. This unique blend is called Moroccan Spice Mix on page 239 and includes:

2 tbsp ground cumin

2 tsp ground ginger or cinnamon

2 tsp paprika

2 tsp turmeric

½ tsp cayenne or black pepper

1 tsp salt

The grains in the Cranberry Bulgur Pilaf on page 183 added a starchy balance to the heat and spiciness of the salmon.

The veggies and fruit dish was Coleslaw with Apples & Dried Cranberries from:

It was cool, sweet and refreshing, enticing you to work your way around the plate again.


A U.K. menu

Dot and Dave are British. What to cook when they come over for dinner? Here’s what worked for us.


Hot Mushroom Dip, anonymous, from Good Life Fitness

Asparagus Tart, modified based on combining Gordon Ramsay World Kitchen  and

James Martin at

Potato Scones from

Cheese (Gruyère & Zamojsky Smoked) & Crackers


Prime Rib of Beef au Jus with Yorkshire Pudding from page 123, from Mom, With Love, Kay Spicer, Doubleday Canada Limited, Toronto, 1990


Cauliflower & Potato Bake from

Roasted Parsnips & Carrots, courtesy of Ina Garten:

Corn on the Cob


Apple Charlotte, Gordon Ramsay World Kitchen

It was a great party and I learned a few things.

Dave taught us to make Shandy, a simple summer drink to get the party going:

Fill a glass half full of beer (lighter beer works better).

Fill the rest with Lemonade.

You can also use Ginger Ale or 7-Up.

Potato Scones are actually from Scotland.

Bread puddings are so prevalent since, during tough times, it was served at the beginning of the meal to fill up on something less expensive.

Crème Fraiche should be prepared two days before to thicken properly.

New Year’s Dinner

New Year’s Day dinner was a great success. The menu was based mostly on Madhur Jaffrey’s recent book, At Home with Madhur Jaffrey, Random House of Canada, 2010.

Dessert was excellent even though it broke with the theme. It was from on my sister-in-law, Mary’s favourite Polish cookbook.


Shrimp & Onion Fritters, page 13

Peshwari Red Pepper Chutney, page 243

Lamb Curry with Whole Spices, page 123

Spicy Chickpeas with Potatoes, page 188

Yogurt Sambol with Tomato & Shallot, page 249

Plain Basmati Rice, page 207

Carrots with Cilantro, page 149


Thanksgiving Menu

Thanksgiving & Rick’s Birthday (Oct 18, 2010)

Chinese-style Pork Spareribs

Vegetable Tray

Cheese Tray

Red Pepper Soup

Herb & Garlic Turkey with Pan Gravy

Apple Cranberry Sauce

Exotic Mushroom & Bacon Stuffing Terrine

Grainy Mustard Mashed Potatoes

Pan-Roasted Shallots w/Butternut Squash & Brussels Sprouts

Danish Lima Beans

Moist Caramel Apple Cake

Birthday Cake

Coffee & Tea

Chocolate Mints


The Chinese-style Pork Spareribs is an old recipe from The Gourmet Magazine

The Red Pepper Soup is on page 27 of Ultimate Kitchen Comanion.

Most of the rest of the recipes are from Canadian Living:

The Danish Lima Beans is from, formerly

The Moist Caramel Apple Cake is from Kraft Canada: