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.

chicken fajitas with all the fixin's

Those convenient fajita and salsa package mixes are great when you're pressed for time but you can't beat making fajitas from scratch. Buy salsa and guac if you must but homemade is where it's at. Serve them up with a margarita or 3.

chicken fajitas

 8 skinless, boneless chicken thighs

1 tablespoon canola oil

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

salt and freshly ground pepper

1 red pepper, quartered, seeds and membranes removed

1 green pepper, quartered, seeds and membranes removed

1 red onion, thickly sliced

8 small tortillas

SALSA

4 vine-ripened tomatoes, cored

1 to 2 jalapeno peppers

1 onion, quartered

2 garlic cloves, peeled

1 chipotle pepper in adobo sauce

1 cup coriander leaves

1 teaspoon sugar

salt and freshly ground pepper

GUACAMOLE

2 avocadoes, peeled

1 tablespoon lime juice

1 garlic clove, crushed

2 tablespoons chopped fresh coriander

salt and freshly ground pepper

Heat barbecue to medium. Combine chicken, oil, paprika, cumin and a pinch of salt and pepper in a bowl. Cook chicken, peppers and onion on greased grate of preheated barbecue, 5 to 10 minutes for peppers and onion and 15 minutes for chicken until cooked.

Sliced chicken and peppers, separate onion rings.

To make the salsa, cook tomatoes, jalapeno peppers, onion and garlic ion greased grill or grilling vegetable basket. Cook over medium-high heat on preheated barbecue for about 15 minutes, turning occasionally, until cooked. Put in processor; add remaining salsa ingredients. Process until finely chopped.

To make the guacamole, mash avocado until almost smooth. Add remaining ingredients; stir to combine. 

chicken fajitas IMAGE COURTESY OF BRUCE NIMMER PHOTOGRAPHY

asparagus and goat cheese pastries

I have to admit it, I'm depressed. I'm so ready for some warm weather, firing up the barbie and eating al fresco. I have lots of delicious grilling and warm weather recipes ready to share with everyone. I think a spring boycott is in order. Minnesota is getting more hideous weather. As I sit and write this, looking out across a never ending landscape of fields, it's pouring and windy out and I'm freezing. The vodka and homemade lemonade isn't helping to warm me up but it's certainly taking the edge of my mood. These tasty morsels I hope will do the same for you no matter what sort of weather you're getting. Firstly, who doesn't love pastry - sweet or savory it's one of my most favorite things to eat. And secondly, this recipe with asparagus, goat cheese and sweet red pepper spread is an absolute synch to make and SO-DARN-GOOD! The recipe works as an appetizer, brunch, lunch or for dinner with a salad. And pairs so well with a great Italian proseco (is there a bad one?) or anything white and sparkling.

asparagus & goat cheese pastries

17.3 oz (490g) package frozen puff pastry sheets, thawed according to package directions

8 oz (250g) creamy goat cheese, room temperature

3 tablespoons chopped fresh basil

2 garlic cloves, crushed

salt and freshly ground pepper

1/2 cup red pepper jelly, warmed

30 asparagus spears, trimmed

Preheat oven to 375°F (190°C). Grease 2 baking sheets. Cut each pastry sheet into thirds lengthways. Place in a single layer on baking sheets. Combine goat cheese, basil, garlic and a pinch of salt and pepper in a small bowl. Spread goat cheese mixture onto each piece of pastry. Spread red pepper jelly over goat cheese. Place 5 asparagus spears on each piece of pastry. Bake for 20 to 25 minutes or until pastry is golden brown. Makes 6.

asparagus and goat cheese pastries

lemon poppy seed cake with brown butter icing

I don't really know why but I love cakes cooked in a bundt pan. Maybe it's because they look so much nicer than a boring-old round cake pan plus they cook evenly. This is a really nice, moist lemon poppy seed cake to enjoy on a blustery cold day, like today. Browning the butter adds a whole other flavor dimension to the icing. So get baking!

lemon poppy seed cake with brown butter icing

1 1/4 cups butter, softened

1 3/4 cups sugar

2 tablespoons finely grated lemon rind

2 teaspoons vanilla extract

4 eggs, room temperature

3 cups self-rising (raising) flour

1 1/2 tablespoons poppy seeds

1/2 cup milk

1/2 cup lemon juice

BROWN BUTTER ICING

1/2 cup melted butter

3 cups powdered (icing) sugar

2 tablespoons lemon juice

2 to 3 tablespoons of milk

Preheat oven to 325°F (160°C). Grease a 9-inch (23cm) bundt pan. Dust with flour; tap pan to remove excess flour. Beat butter and sugar in large bowl using an electric mixer until light and creamy. Add rind, vanilla and eggs one at a time, beating well after each addition. Fold in flour, poppy seeds, milk and juice. Spoon into prepared pan; smooth top. Bake about 50 minutes or until cooked and a skewer inserted into cake comes out clean. Let stand in pan for 10 minutes before turning onto wire rack. Drizzle with warm icing while hot.

To make the icing, heat butter in a medium saucepan over medium heat until browned. Add remaining ingredients. Stir until well combined. Add more milk if necessary to mix icing to a thick, but runny consistency. Drizzle warm icing over warm cake. Let stand until icing is set. Serves 10. 

lemon poppy seed cake with brown butter icing

creamy asparagus & smoked gouda soup

Sad to say but it's soup weather, although asparagus does say "spring"...if only it were true...

creamy asparagus & smoked gouda soup

2 tablespoons butter

1 1/2 cups chopped onion

4 garlic cloves, crushed

2 tablespoons flour

1 cup dry white wine

1 cup milk

2 cups chicken broth

2 lbs (1kg) asparagus, trimmed and chopped

1/4 teaspoon ground nutmeg

salt and freshly ground pepper

1 cup grated smoked gouda cheese

1 cup whipping cream

Heat butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add flour and cook, stirring for 1 minute. Gradually stir in wine, milk and broth. Bring to a simmer. Add asparagus, nutmeg and a generous pinch of salt and pepper. Cook, covered, for 15 minutes or until asparagus is softened. Add cheese and cream. Spoon mixture into a blender in batches; blend until smooth and frothy. Return mixture to same pan and stir over medium heat until hot. Serves 6 to 8.

creamy asparagus and smoked gouda soup

how to cook rice

I used to call my father from the other side of the world many moons ago and ask him his rice to water ratios for cooking rice. For some reason I could never remember them. After many phone calls of having "you cook for a living and you can't remember this" barked down the phone I finally wrote it down. It's not just about getting the ratios exact, it is about the correct cooking method, in this case, steam. Do them both right and you'll be rewarded with perfect rice. Jokingly to people I call my father "the rice master". It is true really though because his method works, every time and I think he makes better steamed rice than most Asian restaurants. And he never uses a rice cooker. This method has worked for him and for me for years and years, hopefully it does for you too. Give your rice a quick rinse first to remove any dust.

How to cook…rice

When it comes to cooking sometimes the simplest things can be the most challenging. Like cooking rice. If you follow this method exactly it’s foolproof. I like to use jasmine rice for most recipes, unless East Indian food is on the menu, then I love to use basmati.

2 1/4 cups water

1 1/2 cups jasmine rice

salt

 

step 1- gather your ingredients

Bring water to a boil in a medium (2 quart/2 liter) saucepan with a heavy base over a small burner or hot plate.

 

bring the water to a boil first before stirring in the rice

Stir in rice and a pinch of salt. Reduce heat to low (as low as the burner will go). Cover tightly and cook for 20 minutes. Remove from the heat and fluff with a fork. Makes about 5 cups.

do not under any circumstances attempt to peek at the rice while it's cooking and always fluff with a fork when it is cooked before serving it

shrimp fried rice

Loved by adults and kids fried rice is often a fave at Chinese restaurants and take-outs. Why not make your own? It's easy and tastes better than any take-out fried rice I've ever had. I like to mix it up sometimes and add scallops and shrimp or shrimp and chicken. And for those who don't like seafood (heaven forbid), do chicken or pork. Vegetarian, then add tofu. If you're lucky enough to live somewhere where there's an Asian market, see if you can find some lap-cheong - Chinese sausage and add to the rice. There's a couple of tricks to this recipe...make sure you use day or two old, cold rice and have all the ingredients prepped and ready to go before you start cooking. 

shrimp fried rice

1/4 cup oyster sauce

2 tablespoons reduced sodium soy sauce

2 tablespoons dry sherry

1 teaspoon sesame oil

1 teaspoon sugar

2 tablespoons canola oil

1 lb (500g) medium raw shrimp (prawns), peeled, deveined and halved

1 cup diced onion

1 tablespoon finely grated ginger

4 garlic cloves, crushed

1 cup diced frozen peas and carrot mixture, thawed

1 cup corn kernels (canned, frozen or fresh)

1 ( 8oz/227g) can sliced water chestnuts, drained

3 cups cooked jasmine rice, cooled

3 eggs, scrambled and chopped

1/2 cup thinly sliced green onions

salt and freshly ground pepper

In a small bowl, combine oyster sauce, soy sauce, dry sherry, sesame oil and sugar; set aside.

Heat 1 tablespoon of canola oil in a wok or large frying pan over medium-high heat. Add shrimp. Cook until shrimp are just starting to change color. Remove from wok; set aside.

Heat remaining oil in same wok. Add onion, ginger and garlic. Stir-fry for 1 to 2 minutes until fragrant. Add peas and carrot mixture, corn, water chestnuts, rice and oyster sauce mixture. Stir-fry until hot. Add eggs, green onions, salt and pepper. Serves 4 to 6. 

shrimp fried rice

jam filled strawberry lemon muffins

Weekends and muffin baking seem to go together. I love these muffins because they taste a little more chic-chic than a regular old muffins yet are still really easy to make. Sweet and sticky, filled with a dollop of strawberry jam to make them lovely and moist. Often muffins are perfect just after they've been baked but tend to be a tad dry later that day or the next (if there's any left), the jam filling prevents this quandary. Take this basic recipe and then switch it around, use raspberries in place of the strawberries with raspberry jam. Maybe blackberries and orange would be delish combination. As long as the basic recipe stays the same, let your flavor imagination have some fun. 

jam-filled lemon strawberry muffins

2 cups self-rising (raising) flour

3/4 cup packed brown sugar

1 cup chopped strawberries

2 eggs

3/4 cup buttermilk

1/2 cup canola oil

2 tablespoons finely grated lemon rind

1/3 cup strawberry jam

LEMON SUGAR TOPPING

1/3 cup sugar

2 tablespoons lemon juice

Preheat oven to 375°F (190°C). Grease a muffin pan. Combine flour, brown sugar and strawberries in large bowl. Whisk eggs, buttermilk, oil and rind together in a medium bowl; add to flour mixture. Stir until just combined. Spoon half of mixture into muffin holes.  Add a spoonful of jam. Spoon remaining half of muffin mixture over jam.  Bake about 17 minutes or until cooked.

To make lemon sugar topping, combine both ingredients in a small bowl. Spoon over hot muffins. Let muffins stand in pan 10 minutes before removing to a wire rack. Makes 12. 

jam-filled lemon strawberry muffins

berry yum-yum pie

This is the easiest pie recipe I've ever made. My mum has been making this since I can remember and that's where this recipe comes from so I can't take the credit, I just made the recipe look pretty. Oh and changed the name from cherry to berry which'll make mum cringe no doubt. I actually like it better with canned cherries than anything else, maybe because it's what I'm used to. Anyway, it really easy - no rolling out pastry just press the pastry into the pie dish. And the filling is as simple as whisking everything in a bowl. Oh, did I mention it's make-ahead. Serve the pie cold with thick clotted cream or ice cream...or both. It's almost the weekend people and that calls for pie!
berry yum-yum pie

berry pie

 PIE CRUST

1 cup plain flour

1/2 cup butter, softened

1/4 cup sugar

Salt, pinch

BERRY FILLING

2 cups blueberries (fresh or frozen, thawed and drained) OR A CAN OF PITTED DARK CHERRIES, DRAINED

2 large eggs

1 cup sugar

1/3 cup plain flour

1 teaspoon almond extract

1/2 teaspoon baking powder

Salt, pinch

Grease a 9inch (23cm) pie plate. Heat oven to 325°F (160°C).

To make the pie crust, place all the ingredients in a food process and process until the dough just comes together.  Press the dough on base and up side of prepared pie plate. Bake in the preheated oven for 20 minutes.

To make the filling, scatter the berries over the pastry. Whisk the remaining ingredients in a medium bowl until creamy. Pour over the berries. Bake on the bottom rack in preheated oven for 50 to 60 minutes or until the base is golden and filling is set. Serves 8.

berry pie - photography by Bruce Nimmer, Minneapolis MN

creamy sun-dried tomato chicken pasta

Will this snow ever go away and the weather warm up? It's almost the weekend thank goodness and because it's so crappy out I think that calls for some some warming, creamy pasta goodness. This is a great Friday night recipe to enjoy with a bottle of your favorite wine. It is really quick and easy to make but it's decadent and who doesn't love some Friday night decadence.
creamy sun-dried tomato chicken pasta
4 cups penne pasta

1 chorizo sausage, chopped

1 lb (500g) skinless, boneless chicken thighs, chopped

4 garlic cloves, crushed

1 to 2 habanera chilies, chopped

1/2 cup dry sherry

1 cup sliced green onions

2/3 cup sun-dried tomato pesto

1 cup whipping cream

1/4 cup shredded basil

1 cup finely grated Parmesan cheese

salt and freshly ground pepper

Cook pasta in a large pot of salted boiling water for 12 to 15 minutes or until al dente. Drain pasta and return to same pot.

Meanwhile, cook chorizo in a large frying pan over medium-high heat for 5 minutes or until browned. Add chicken and garlic. Cook, stirring occasionally, for 10 minutes or until chicken is tender. Add sherry and reduce by half. Add chili, green onions, pesto and cream. Cook for 5 minutes or sauce is thickened. Stir in cheese and pasta; toss to combine. Serves 4 to 6.

creamy sun-dried tomato chicken pasta

Chicken and waffles...with a twist

Chicken and waffles with gravy is surfacing on menus across the country, we’re even seeing potato chips with this combination. I wanted to know what the escalating fuss was about. Last month we visited a friends’ restaurant in Cody, Wyoming http://www.cassies.com/

I was so delighted to see chicken and waffles on their wonderful Sunday brunch menu. So, naturally I ordered it. I wasn’t disappointed, why would I be, waffles served with crispy-coated chicken, washed down with mimosas. I enjoyed, a lot,  it but still didn’t understand the cohesiveness. I wanted to put my spin on it. The results I’m pleased to say are really tasty and not the least bit traditionally probably. I coated the chicken in waffles crumbs. I tried it fried and baked, surprisingly, the baked was better, that wasn’t the general consensus in the house though.  Serve this with creamy mashed potatoes and mimosa. Let me know what you think.  

Waffle crumb chicken with chicken gravy

 13.75oz (390g) package waffles, toasted according to package directions

2 eggs

2 tablespoons maple syrup

2 teaspoons Dijon mustard

1 cup flour

salt and freshly ground pepper

4 small to medium chicken breasts

cooking spray

CHICKEN GRAVY

2 tablespoons butter

2 tablespoons flour

2 cups chicken broth (we used homemade stock for added flavor)

3/4 to 1 teaspoon freshly ground pepper

1/4 teaspoon ground nutmeg

salt

Heat oven to 400°F (200°C). Place a greased wire rack on a baking sheet. In a food processor, process toasted waffles until small-coarse crumbs. Place crumbs in a shallow dish. Beat eggs, syrup and mustard in shallow dish. Add flour and a generous pinch of salt and pepper to a shallow bowl.

Cut chicken breasts in half horizontally. Coat each piece of chicken in flour, dip in egg mixture then press into waffle crumbs. Spray both sides of each chicken piece with cooking spray. Arrange in a single layer on prepared oven rack. Cook for 18 to 20 minutes or until cooked and browned, turning once during cooking.

To make the chicken gravy, melt butter in medium frying pan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually stir in broth. Add a pinch of salt and a generous pinch of pepper. Cook, stirring occasionally, for 10 minutes or until thickened. Serve over chicken. Serves 4.

chicken and waffles with a twist

the BEST Chinese-style sweet and spicy chicken

Ok, so maybe calling it "the best" sounds a tad egotistical but to be honest it was amazingly good. I'm by no means an advocate of deep-frying but I have to say, this was well worth it. It is a little fiddly in begin with but all comes together is a crunchy, juicy, hot, sweet way. I don't usually get so excited about food I've made simply because I cook all day and when you're cooking it sometimes the effort put in seems to outdo the enjoyment. I digress, just try it. It's very good. oh and apologies to any Chinese folk out there, this is more American-Chinese.

sweet chili sesame chicken 

1/2 water

1/4 cup soy sauce

1/4 cup sweet chili sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons cornstarch (cornflour)

1 tablespoon sesame oil

6 to 8 skinless, boneless chicken thighs, cut into 1-inch pieces

SESAME SAUCE

1 tablespoon sesame oil

2 garlic cloves, minced

1 tablespoon finely grated ginger

2 teaspoons sambal oelek (chili paste)

COATING

3 egg whites

3/4 cup cornstarch (cornflour)

1/2 cup self-rising (raising) flour

canola or vegetable oil for deep-frying

1 English cucumber, chopped

sliced green onions, to serve

Combine water, soy sauce, sweet chili sauce, honey, vinegar, cornstarch and sesame oil in a small bowl. Reserve 1/2 cup of mixture in a separate bowl or resealable bag. Add chicken; toss to coat. Chill 30 minutes or longer if time permits.

To make the sauce, heat sesame oil in a small frying pan over medium heat. Add garlic, ginger and sambal. Cook for 1 minute or until fragrant. Add reserved soy mixture. Bring to a boil. Simmer, uncovered, 1 to 2 minutes or until thickened; set aside.

To make the coating, beat egg whites using electric mixer in a medium, clean bowl until soft peaks form. Dip chicken in egg whites. Combine cornstarch and flour in shallow bowl. Dip chicken in flour mixture. Cook in hot oil 350°F/180°C until golden brown. Drain on paper towel. Toss chicken and sauce in medium bowl. Serve with cucumber and green onions. Serves 4.

sweet chili sesame chicken deliciousness

honey almond granola

I know that many of you that aren’t the least bit interested in making foods from scratch when you can just go and buy ready-made. And that’s true in some instances but when it comes to granola homemade is far superior to any packaged granola I’ve ever tasted, plus you know what’s in it. I make this granola every couple of weeks and store it in big jars. Served with Greek yogurt and berries it’s undoubtedly one of my favorite breakfasts and snacks. 

honey almond granola

5 cups rolled oats

1 cup pepitas (pumpkin seeds)

1 cup natural almonds, chopped

1 cup sunflower seeds

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 cup honey

3/4 cup canola oil

pinch of salt

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Combine all ingredients in a large bowl. Spread onto baking sheets. Bake 20 to 25 minutes, stirring occasionally, or until golden. Let cool completely before storing. Makes about 8 cups, 16 servings.

 

honey almond granola