New Year Food Resolutions

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If you have been on the web recently, you will notice a major trend – HEALTH! With the most popular resolution year in and year out being a focus on healthy eating and fitness, there is no surprise that January is marked as National;

Hot Tea Month
Oatmeal Month
Slow Cooking Month
Soup Month
Fat Free Living Month

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… the list goes on and on!

While it is easy to simply say let’s just eat salad and veggies all day every day… it gets old… quick! So to keep you engaged and keep your taste buds excited about this month’s theme, here are 2 recipes from 2 of our Scarlett House chefs!

Enjoy!

Vegetarian Wellington

Since it was such a huge hit during our busy holiday season, Chef Jessica has leaked the recipe!

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Ingredients

• 1 small butternut squash , halved lengthways and seeds scraped out, or 3 sweet potatoes peeled and chopped
• ¼ cup red lentils
• olive oil
• 1 small dried red chilli , crumbled
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon poultry seasoning
• 1 red onions , peeled and sliced
• ½ cup dried cranberries
• ½ Cup dried raisins
• 1 sheet of puff pastry
• sea salt


Directions

1. Toss the butternut squash or sweet potatoes in olive oil and the chili, cinnamon, coriander and poultry seasoning. Roast for about 30 minutes at 350 or until tender. Meanwhile boil the lentils until tender, then strain. Mash up butternut squash and lentils.

2. Dice the onion and sweat in a pan on low heat for 3 minutes. Add the raisins and cranberries and a half a cup of water and simmer until water is absorbed.

3. Lay out the puff pastry. Cover with a thin layer of the raisin mixture to about an inch away from the edges of the sheet. Form the squash mixture into a small log in the center of the sheet. Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.

4. Bake for about 20 minutes at 350 until puff pastry is cooked and filling is heated through.


TURKEY SWEET POTATO “LASAGNA”

Searching for a little comfort food but don’t want to dive right into the mac n’ cheese? Chef Jason has exactly what you need!


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Ingredients

• 1.5 lbs lean ground turkey
• 400 g thinly sliced sweet potato
• 1 egg white
• ½ cup low-fat cottage cheese
• ½ cup reduced-fat mozzarella
• 2 medium vine ripened tomatoes
• 15 fl oz organic tomato sauce (no salt)
• 2 tbsp good quality olive oil
• 1/3 cup sliced mushrooms
• 1/3 cup sliced red onions
• 1 tbsp garlic paste
• ½ cup Chopped cilantro (use as desired)
• 1 tbsp each Italian seasoning, sea salt and black pepper

Directions

1. Set oven to 375 degrees Fahrenheit.

2. Slice sweet potato using a mandolin or a sharp knife. Separately chop up tomatoes, onions, and mushrooms.

3. Mix cottage cheese with egg white. Set aside.

4. Sauté red onions with garlic paste. Then add meat, tomatoes, cilantro, mushrooms, tomato sauce, and Italian seasoning.

5. Build lasagna. Add sweet potato slices, meat sauce, and cottage cheese. Repeat. Top with mozzarella.

6. Cover with aluminum foil and bake for 45 minutes.