Simply Gourmet - Personal Chef & Catering

Simply Gourmet
Calgary, AB
Canada

ph: 403-400-2444

Recipes

As a chef my greatest pleasure is sharing my food with others, so I have chosen a couple of recipes that you can easily make yourself. I am a big believer on cooking seasonally so as the seasons change so will the recipes.
Watch this space...
 

Honey Roasted
Root Vegetables

A simple recipe to enjoy root vegetables while in season

Serves 8
(serving size: 1/2 cup)

Ingredients

  • 1 cup coarsely chopped peeled sweet potato (about 1 medium)
  • 1 1/2 cups coarsely chopped peeled Rutabagas (about 2 medium)
  • 1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
  • 1 1/2 cups coarsely chopped parsnip (about 2 medium)
  • 1 1/2 cups coarsely chopped carrot (about 2 medium)
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3 shallots, halved


Directions

Preheat oven to 450°.

Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a cookie sheet. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

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BORSCHT

A traditional Ukrainian Beet Soup

Serves 10

Ingredients

  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1/8 tsp mustard seeds
  • 3 sprig parsley
  • 3 sprig thyme
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 medium russet potato (3/4 pound), peeled, chopped
  • 2 1/2 cups chopped red cabbage (about 1/4 small head)
  • 1 large onion, chopped
  • 8 cups (or more) vegetable or chicken stock
  • 6 2-inch-diameter beets, peeled and chopped
  • 1 cup drained canned chopped tomatoes
  • 1 apple, peeled and grated
  • Rice wine vinegar, to taste
  • Coarse salt and freshly cracked black pepper
  • Sour cream, for garnish
  • Chopped fresh dill, for garnish

Directions

  1. Wrap bay leaf, peppercorns, mustard seeds, parsley, thyme sprigs and garlic in a cheesecloth and tie it securely with a piece of string. This is called a bouquet garni.
  2. Heat oil in heavy large pot over medium-high heat.
  3. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.
  4. Add vegetable stock, bouquet garni, beets, tomatoes and apple.
  5. Bring soup to boil.
  6. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  7. Remove the bouquet garni.
  8. Puree 4 cups of the soup in a blender and return to the pot so that the soup will still be chunky.
  9. If desired, thin soup with more vegetable stock.
  10. Add rice wine vinegar to taste and season with salt and pepper.
  11. Ladle soup into bowls.
  12. Top with dollop of sour cream and sprinkle with dill.

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Simply Gourmet
Calgary, AB
Canada

ph: 403-400-2444