Quick & easy: try beet bruschetta this weekend

BY: JANET CRAIG

Nothing says fall like root vegetables right? Janet Craig brings you a new take on beets – the reddest vegetable of them all – with a beet bruschetta recipe that will blow your mind!

The easiest way to do this recipe is with canned beets, but if you like them fresher, check out these ways how to cook beets, HERE.

Beet Brushetta

Ingredients
  • 2/3 cup of balsamic vinegar reduced down to 1/3 cup in small saucepan on medium heat until syrupy. Find out how, HERE
  • 1 tsp garlic powder
  • 1 can of beets drained & chopped
  • Feta cheese or goat cheese
  • Bread for toasting, baguettes work well
Directions:
Combine ingredients. Place on toasted bread with crumbled goat cheese or feta. Grill under broiler and serve.

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Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

 

Glazed beans on toast

BY: JANET CRAIG

Beans on toast may be a hardcore British comfort food, but that doesn’t mean we can’t glam up the traditional dish on our side of the pond. Here’s Janet Craig’s take on a UK classic – and no worries mate – you’ll be chuffed at how easy this is to make!

Easy Fall Recipe

Ingredients

  • 1 can white kidney / cannellini beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 2 cloves of chopped garlic
  • 2 bay leaves,
  • ½ cup white wine ( I use Vermouth)
  • Salt and  pepper, parsley to garnish
  • 2 slices whole grain bread
  • 2 tsp unsalted butter
  • 2 tsp honey or maple syrup
  • For meat eaters: 4 slices of bacon or grilled pancetta

Directions

  1. Lightly sauté onion and garlic in 1 tbsp oil until translucent
  2. Add the rinsed beans to the pan with wine & seasonings. Turn up the temperature  on medium to simmer until wine is evaporating.
  3. Toast the bread & spread with butter & honey or maple syrup
  4. Plate the now glazed beans on toast topping with as much bacon as desired.

 

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.

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Welcome spring with Balinese cucumber salad

BY: JANET CRAIG

Looking for a new salad idea to welcome spring?

This is a gluten and oiĺ free vegan salad which is really refreshing. Make it using the new Spiralizer tool, which is available in several dollar stores.

 

Balinese Cucumber Salad

Ingredients

  • 4 oz of dry roasted peanuts unsalted or raw peanuts toasted
  • 4 oz (100 grams) rice vermicelli
  • 1 English cucumber, spiral cut
  • 1 bunch of green onions chopped
  • 2 tbsp fresh cilantro or parsley chopped
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp chilli paste or dry red chilli flakes – optional

Directions

  1. Cover noodles with boiling water let sit for 3 minutes (drained).
  2. If you need to toast nuts, place in dry stir-fry pan on low and shake for five minutes. Be careful – they tend to toast quickly.
  3. Spiralize the cucumber then add all ingredients topping with peanuts.

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Super easy, no crust coconut pie

BY: JANET CRAIG

Looking for a slightly less indulgent treat without compromising on the flavour? Janet Craig offers this amazing no crust coconut pie – because all you read is pie.

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Preheat oven to 350F

Ingredients 

  • 2 eggs
  • 1 cup milk ( I use coconut milk)
  • ½ – ¾ cup sugar
  • 1 cup flaked unsweetened coconut
  • 1 tsp almond flavouring
  • ¼ cup melted margarine or butter
  • ¼ cup gluten free or coconut flour
  • ¼ tsp baking powder
  • Pinch of salt

Directions

  1. With an electric mixer, beat eggs until fluffy.
  2. Add rest of ingredients and mix well.
  3. Pour into buttered and floured small pie plate
  4. Bake 40 minutes until golden brown

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Pate anyone? Introducing: walnut lentil pate!

BY: CHEF JANET CRAIG

This is a vegan recipe that even I had a hard time figuring out it was not meat! It’s a quick and easy appetizer or can be spread on a sandwich. Looking for a New Year’s treat anyone? Just saying …

A bowl of lentil walnut pate

Ingredients 

  • Walnut Lentil Pate
  • ¾ cup raw walnuts
  • 1 cup cooked lentils (I prefer Le Puy)
  • 1 large yellow onion, chopped
  • 1 clove garlic chopped
  • 2 tablespoons wheat free Tamari sauce
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 2 tablespoons olive or walnut oil
  • Salt & pepper to taste
  • ¼ tsp cayenne or smoked paprika (to taste)

Directions:

  1. Sauté onion and bay leaf in 2 tbsp oil until soft. Then add garlic, continuing to cook until caramelized. Add salt, pepper and paprika. Remove the bay leaf.
  2. Toast walnuts on baking sheet and 400 degrees F for five to seven minutes, shaking the pan. Remove and cool.
  3. Place lentils, walnuts and all other ingredients in a food processor until creamy – enjoy!

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

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From Chef Janet Craig: holiday entertainment hacks

BY: JANET CRAIG

Are you up to holiday entertaining? It is possible to entertain and not feel overwhelmed, with some helpful tips from our favourite Chef Janet Craig!

Buy the Easy Essentials: 

Keep a couple of cheeses and interesting pickles such as mushrooms and olives in the fridge so you can quickly make up an antipasti plate. Have hard boiled eggs on hand to make devilled eggs, which are easy to prepare and a favourite for many! Hit your local Bulk Food Store for nuts, chocolates and other treats to put in small bowls without spending too much on goodies.

Holiday entertaining hacks

Write a Menu: 

Write a menu of what you would like to serve. It helps with the shopping and is a constant reminder of what you are serving (including that salad stuck at the back of the fridge that’s so easy to forget about!) Save even more energy by hosting a potluck and invite people to bring their signature dish, such as a favourite family holiday recipe.

Small Place? No Problem!

If your place is smaller, consider draping a tablecloth over an ironing board to use as a buffet serving board. If your entrance is small, hand out a plastic bag to put wet boots in then the neck of the bag goes over the hanger of their coat.

Go Fancy-Schmancy 

Cider, Thyme + Tonic Mocktail
Cider, Thyme + Tonic Mocktail via townandcountrymag.com

Think about a signature drink, such as these tasty non-alcoholic mocktails. It’s so nice to greet your guests with a beverage in hand rather than running around trying to mix something. Keep a cooler with ice and bottles under that buffet table, just in case. Above all relax and enjoy yourselves.

I always say people come for your company, it’s just a bonus if they get great food.


After suffering a stroke at the age of 40, Janet left the corporate world to open a personal chef business, Satisfied Soul Inc. Now retired, she continues to enjoy her passions of cooking, creating and teaching people how to eat properly.  Find our more about her & her amazing recipes, HERE.

A new way to enjoy green beans

BY: CHEF JANET CRAIG

Are you looking for a new way to enjoy your greens?

french green beans, freshly blanched

This lovely recipe can be prepared in advance and served as a cold side salad in the vinaigrette or warm in same sauce!

Blanche Beans

Any green vegetable such as asparagus, broccoli, and rapini can be blanched, here’s how:

  • Bring a large pot of salty water to a boil. Prepare a large bowl of ice water with ice cubes.
  • Depending on the size of the vegetable place, in boiling water one to four minutes. Drain and place immediately in ice water.

French beans covered in sauce, with vinaiger and lemon on the side

Herb Vinaigrette

This lovely dressing can be used as a dunking sauce for fresh bread too. I often double or triple it and leave in the fridge for any salad.

  • 1 tbsp grainy dijon mustard
  • 1 tbsp honey
  • 1 large shallot, minced
  • 2 tsp each of any fresh herbs – I use basil, dill, tarragon, parsley, mint, chives and cilantro
  • Zest and juice of one large lemon
  • 1 tbsp sherry or tarragon vinegar
  • Salt and pepper to taste
  • 1/3-cup good olive oil

Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper. Gradually whisk in oil, I use a hand blender or small food processor to get it creamy.

Pour on top of vegetables and enjoy!


Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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