roasted parmesan kale

During the juicing kick I'm on I noticed one doesn't get much juice from kale. So I roasted what I had left. I hadn't eaten roasted kale for ages so it was a nice treat. It is one of those virtuous snacks, it's crisp, so I almost feel like I'm eating potato chips but it doesn't have all the starch and fat. Unfortunately, like potato chips, roasted kale goes really great with beer. If you've never had it, kale, not beer, seriously consider making some. It's quite remarkable how crunchy those plastic-like leaves get and how the flavor changes. Even one of my hairless puppies loves this recipe.

roasted parmesan kale

2 bunches kale, trimmed

1 to 2 teaspoons olive oil

salt and freshly ground pepper

1/2 cup finely grated parmesan cheese

Preheat oven to 375°F (190°C).  Grease 2 baking sheets. Arrange kale in single layer on baking sheets. Drizzle with oil. Sprinkle with salt, pepper and cheese. Roast for 8 to 10 minutes until crisp. Let cool on trays before removing to serving bowl. Serves 2 to 4. 

orange and carrot juice concoction

I call these "concoctions" because you can put almost anything in a juice and some of the flavors are hidden by the other ingredients, making it more palatable for me.  I make juice every day and some are juices are better than others. This one was tasty so I wanted to share it. It was sweet and frothy thanks to the oranges, kind of like an orange julius. Don't turn your nose up at the combination of ingredients, like I said, you wouldn't know of half the stuff that's in there. I always feel very virtuous after I have consumed my juice mid morning. If I can get that and a workout in then all feels good with the world and I know I've done something good for my bod.

orange and carrot juice concoction    

1 cucumber, halved

2 large oranges, peeled

1 apple, quartered

3 celery stalks

1 cup cherry tomatoes

4 carrots, trimmed

Using a juice extractor, press ingredients through extractor in order given; stir. Makes 3 cups/750ml. 

roasted tomato and arugula salad

I'm fussy when it comes to tomatoes. What are those nasty pale pink, floury things found on most burgers and sandwiches when you're eating out? They're awful and I'll always pick them of what I'm eating and curse the fact that a chef who should of known better uses them. If you eat at my house, I promise I will never serve tomatoes like that. I might serve you slow roasted tomatoes that have caramelized and intensified in flavor then marinated in sweet balsamic. Add some crusty bread, a chunk of Parmigana Reggiano and a crisp white vino and we can sit and chill away the hours - we'll need more than one bottle though. I might also make this simple little salad for us to enjoy. Simplicity at its finest.

wasabi sesame candied bacon

Be warned, this is addictive...

candied wasabi sesame bacon

3 tablespoons wasabi paste

1 lb (500g) package sliced bacon

1 cup maple syrup

2 cups firmly packed brown sugar

2 tablespoons toasted sesame seeds

Heat oven to 325°F (160°C). Grease wire racks and place on baking sheets.

Brush wasabi on each bacon slice. Dip each bacon slice in maple syrup then sprinkle liberally with brown sugar. Arrange in single layer on wire racks. Bake for 34 to 45 minutes or until browned and candied.

Sprinkle hot bacon with sesame seeds. Cool on racks. Makes about  10 pieces.

Lovoni's family corn pudding

I wish I could take credit for this incredibly simple recipe but I can't. My family has been making it since I can remember. It's made at every barbecue we have, every Christmas celebration and my birthday. Now living in Canada and the US, I make it also for Thanksgiving. For those that know me well enough, you'll know I rarely use canned veggies in my cooking. This is an exception. It's the perfect barbie food because it can be mixed up ahead of time, put in the oven and not thought about until the timer goes off and I don't think I've ever met anyone who doesn't like corn. I couldn't tell you have many times I've given this recipe to people or how many times I've made it. Shudder to think how many times I've eaten it. I can just eat it by itself, especially cold, but my favourite way to eat it is with grilled chicken, a loaded baked potato and steamed green beans. Be still my beating heart.

original photo before Lovoni messed with it was by Bruce Nimmer Photography

Lovoni’s family corn pudding

14 oz (398ml) can corn, drained

14 oz (398ml) can creamed corn

1/2 cup sour cream

1/3 cup cornflake crumbs

1 egg

salt and freshly ground pepper

Heat oven to 350°F (180°C). Grease a 6 baking dish.

Combine all ingredients in a bowl. Scrape into prepared dish. Bake, uncovered, in preheated oven for 45 to 50 minutes or until golden and set. Serves 4.

Lovoni's hot pink juice concoction

Juicing isn't for everyone. Quite frankly it's a pain in the ass. Washing all your veggies, juicing them and cleaning the frigging juice extractor thingy is time consuming. Like good sex and exercising, the health benefits are great and once you've done it a few times you get more proficient at it. People have commented to me why not eat the veggies and fruit instead of juicing them. Well look at the recipe, I don't know about you but I couldn't eat all of that in one sitting. Juicing gives you a big hit of nutrients that passes into your system fast letting you utilize the vitamins. I also eat fruits and veggies. It's all about balance, right? Beets are a powerful antioxidant and can make your pee bright pink so don't be alarmed and think you're bleeding internally. If you don't like them leave them out, I know they can have that dirt-like taste but I keep them because of their health benefits. And we can all do with a good detox I'm sure.

Lovoni’s hot pink juice concoction

1 ruby red grapefruit, peeled and quartered

1 lemon, peeled

4 tomatoes, halved

1 apple, halved

2 handfuls spinach leaves

1 large beet (beetroot), trimmed and quartered

3 celery stalks

3 large carrots, trimmed

Using a juice extractor press ingredients through extractor in order given; stir. Makes 3 cups/750ml.

 

Photo by Cory Howe Photography

grilled shrimp - 3 ways

There's so much for me to prattle on about shrimp, or prawns as us Aussies call them. They are without a doubt one of my favourite things to eat. Pretty much anything from the sea is though. Prawns are inexpensive (they are, a bag of the frozen raw ones will set you back a whole $6 for a pound. More in Costco because you get more, and they're better), they are low in calories - 4 shrimp is about 30 calories, low in fat and carbs, are incredibly versatile - you can put them in pretty much anything and they cook in a milli second, what's not to love? Here are 3 quick shrimp grilling recipes. I generally serve them just like that as an appetizer or add some buttered pasta and a salad. 

honey garlic prawns

3 tablespoons honey

1 tablespoon olive oil

4 garlic cloves, minced

3 tablespoons chopped fresh parsley

1 teaspoon crushed dried chili

1 lb (500g) raw, large shrimp (prawns), peeled and deveined leaving tails intact

salt and freshly ground pepper, to taste

Heat the barbecue to medium and grease grill. Combine all ingredients in a large bowl. Cook on hot grill for about 2 minutes per side or until prawns change color and are just cooked; do not over cook. Serves 2 to 3.

photography Bruce Nimmer, Food styling and art direction Lovoni Walker

lemongrass shrimp

2 lbs (1kg) medium-large raw shrimp (prawns), peeled and deveined leaving tails intact

2 small red chilies, finely chopped

4 garlic cloves, crushed

1 stalk lemongrass, white part only, finely chopped

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 lime, quartered

Combine chilies, garlic, lemongrass, soy and oil in a bowl. Add shrimp; stir to coat. Cover and refrigerate for 1 hour.

Heat barbecue to medium and grease grill. Thread shrimp lengthways onto metal skewers, allowing one shrimp per skewer. Grill for 2 to 3 minutes per side or until shrimp are pink and just cooked. Serve with lime wedges. Serves 4 to 6.

 jalapeno lime shrimp

1/4 cup jalapeno jelly

1 tablespoon lime zest

1/4 cup lime juice

1 tablespoon olive oil

2 garlic cloves, crushed

1/2 teaspoon ground cumin

salt and freshly ground pepper, to taste

24 large, raw shrimp (prawns), peeled and deveined, leaving tails intact

JALAPENO LIME DIPPING SAUCE

1/3 cup lime juice

3 tablespoons jalapeno jelly

1 teaspoon fish sauce

Heat barbecue to medium and grease grill. Combine all the ingredients in a large bowl; cover. Marinate in fridge for 15 minutes. Grill shrimp 2 minutes per side until pink and just cooked.

To make the jalapeno lime dipping sauce, stir ingredients in a small saucepan until jelly is dissolved. Serve with shrimp. Serves 4.