Beouf Bourguignon Tartlets

12 tartlet shells, browned in the oven

1lb stewing beef

1 carrot and one onion chopped small

4 slices bacon, chopped

2TBSP flour

1cup Small peeled Pearl onions (put then in a bowl of water, and the skins should just pull off) **half them if they are too large for the tartlet shells**

4 cloves Garlic, roughly chopped

1TBSP tomato Paste

1Cup red wine,

1TBSP butter

1Cup beef stock

Pinch Rosemary

Saute bacon and Beef with 2tbsp of Flour, cooking on high, until browned on every side. Add vegetables and saute until they are browned as well. Remember that this stew is eventually going into a tartlet shell, so all ingredients should be small enough to put into them without making a mess. When the vegetables are browned, add the Wine, beef stock and tomato paste, as well as the garlic. Add 1 TBSP butter and the pinch of rosemary, and let it cook down until the stew is thick. Serve this stew hot, in prepared tart shells.

“Bon Appetite!” -Julia Child

liss

Just so we’re all clear on the standings here (G/S/B/total):

1.		United States	9	15	13	37
2.		Germany	10	13	7	30
3.		Canada	14	7	5	26

Alright, now that we have that cleared up haha, I wanted to also add an exert from a page I was reading in research of this blog. Its from MSN.ca, and is discussing what was purchased for the Olympians at the very beginning. I thought it was interesting to look at

“So what exactly are the athletes eating out there in Vancouver and Whistler? Just a few examples of whatVANOC has purchased just at the start of the games: 36,540 eggs, 42,440 liters of 2% milk, 28,140 liters of skim milk, 77,800 lbs of bananas, 86,664 Granny Smith Apples, 70,104 Golden Delicious Apples and 11,000 lbs of pasta.” (http://lifestyle.ca.msn.com/health-fitness/diet/ee-article.aspx?cp-documentid=23468426)

Thats a lot of food!

Back to the blog. For Desert: A fast Fruit Parfait, and for Dinner: A firecracker shrimp Pasta

3 Minute Parfait (no.. seriously)

3/4cup vanilla low-fat yogurt

1/4cup blueberries and raspberries (each)

2TBSP honey

3TBSP chopped almonds

You can do this one of two ways: Layer the parfait Yogurt, Berries, Honey,Yogurt, Berries, Honey, Almonds, OR just pile it yogurt, berries, honey almonds. Whatever’s faster for you Its as easy as that.

A Golden Finish: Firecracker Shrimp Pasta

1 OR 1.5 cups peeled/cooked frozen shrimp

1/2 TSP Chili flakes

2 cloves chopped garlic

1cup Snowpeas (in pod, halved)

1/2cup chopped rapini

1/2cup chopped cherry tomatos

100g WHOLE GRAIN Pasta per person (a very healthy choice)

1/4cup oil

Begin by starting boiling water for pasta, and heating pan with oil for the shrimp. Follow pasta package cooking directions, adding 3TBSP salt to the boiling water. Add in the snow peas and rapini to the pasta water 4 minutes before the pasta is finished. In the frying pan (about 5 minutes before the pasta is finished, the same time you add the snow peas and rapini to the pasta) add the garlic, chili pepper flakes, salt, pepper and shrimp to the pan. Cook for about 3 minutes on each side. Drain pasta and veggies, and then toss everything together quickly in the shrimp frying pan. Add more oil to coat the pasta if there isnt enough in the pan already. Season with more salt and pepper if desired.

Enjoy my loves!

I shall return soon!

liss

haha just kidding. give them a kiss anyways lol

This is a spin on a Jamie Oliver recipe which I loved so much. Its definitely the sexiest of the salads, and a good way to start your love day

Sex Salad (ya thats what Im calling it)

200g Prosciutto

6-10 figs

1 cantaloup

1ball fresh Mozzerella

4TBSP Capers

1/2cup Kalamata Olives

4TBSP Balsamic vinegar and olive oil (each)

5-8 leaves of Basil, torn

salt, pepper

Begin by cutting your cantaloup, use a vegetable peeler to peel thin strips of the fruit. Using a knife, cut an x into the top of all of the figs, and push slightly on the bottom to spread the x open and reveal the sweet fleshy inside. On a platter, randomly spread the figs out on the platter and weave the Prosciutto and melon strips between all of them. Break apart your ball of mozerella into reasonable bite sized chuncks and toss randomly onto the salad. Do the same with the olives and capers, and then drizzle with the Vinegar and Oil. Top with the basil and serve with a crusty french bread.

This is a SUPER simple meal with NO cooking time, which means more time together with your sweetie

ENJOY YOUR LOVE DAY KIDDIES!

liss

**Quick thought for you all: Would anyone be interested in custom made aprons via Chef Liss?**

Pesto Shrimp Pizza

1 jar alfredo sauce

1 jar pesto (**make your own! 2 cloves garlic, 2 cups Basil, 1 cup Olive oil S&P, Blend Well**)

1tube pre-made pizzadough

1cup pre-cooked shrimp

1cup mozzerella

1jar Artichokes in brine, chopped

1/2jar capers, drained and rinsed

ALSO!

1TBSP garlic powder

1TBSP Parmesan cheese *cheap from the shaker can people, lets be honest its FEB and we’re runnin out of funds!*

1TBSP Oregano

1TBSP Butter

Roll out the dough, and mix roughly 1/2 Jar Pesto with 1/5th of a jar of  alfredo (You want it to be a thick sauce, not runny, and with more pesto than alfredo). Spread pesto/alfredo mix onto dough, add shrimp, artichokes and capers, then top with cheese. On the crust, spread thin layer of butter, then mix together the oregano, garlic powder and cheese, and top the buttered crust with it. Bake at 350 for 15-20minutes or until crust is browned.

Yummmmmmmmm looks sooooo good… trying this one soon for suree

liss

This recipe called for chili powder in the truffles, and please make sure you try this at least once. It can be omitted along with the orange peel, and you will still have delicious chocolatey morsels, but the recipe really does shine with them in! The Mayans used chilipowder for a few (rather un-sexy) purposes of curing stomach ailments, and for relief of blocked bowels, however my addition adds a spicy delicious flare, minus the bowel movements…

Liss’s Mayan Chocolate Truffles

2.5 cups semi-sweet chocolate chips

1cup heavy whipping cream

1TSP each of Cinnamon and Chillipowder

1TSP Orange rind (optional)

1/2TSP salt

For dusting (options, use one or all!)

Cocoa powder

Mixture of 2TBSP cinnamon, 1/2 TSP Chilipowder, and 1TBSP cocoa

Chopped walnuts

In a double boiler, melt chocolate and add in whipping cream slowly until completely dissolved. Add spices (including salt) and mix thoroughly. Chill for 1hr + or until mixture has stiffened and can be rolled into 1inch sized balls (thats not what she said so stop it!). Roll each truffle in powder or topping of choice and refrigerate and eat whenever you want!

Good luck guys! Enjoy your little taste of Ancient Mexico!

liss

FUDGE!

Peanut butter and Maple fudge actually.

Easy Peasy! DO IT NOW!

***CAUTION! SUGAR GETS EXTREMELY HOT AND CAN CAUSE 3RD DEGREE BURNS!! BE VERY CAREFUL!!***

PB and Cinnamon Maple Fudge

1cup Milk

2cups Sugar

2TBSP margerine

1TBSP maple syrup

Pinch Salt

Pinch cinnamon

1cup Peanut Butter (crunchy)

Boil milk sugar and salt for 10 minutes, then add maple syrup and margerine and cook for another 7ish minutes, or until the mix goes a caramel colour. Remove immediatly, stir in Peanut Butter and cinnamon and pour into a pre-buttered pan. ou must do this quickly as it sets up very fast. Freeze for about 1 hr and serve!

My roommates and BF are looking forward to trying this out. Its currently in my freezer, anxiously waiting to be gobbled up.

let me know how it goes!

liss

I am really enjoying using Rapini as a regular vegetable. I included the spinach because it adds a different texture when cooked, as well as a contrasting taste with the steaks. My dear mother bought me some pre-cut steak strips and They fry up in 5 minutes. They add a bit of iron and protein to the diet, as well as helps give you that “full” feeling.

Hot Steak Salad

2cups spinach

1/2bunch Rapini

1cup Steak strips

2cloves chopped garlic

2TBSP Balsamic Vinegar

Salt, Pepper, Olive Oil

In a hot pan, add oil garlic and steak strips, S&P. Cook on high until outsides of meat are lightly browned, about 5 minutes. Add in Rapini (ends trimmed) and spinach, and cook until everything is wilted and hot. Add salt, pepper and Balsamic vinegar, heat for 1 minute and serve.

It truly does take only 10minutes from start to finish, and I feel like Popeye with all the Iron

liss

As a side note, there is canola oil used for frying in this recipe, but olive oil can be substituted. Although this takes away from the “health aspect”, the baking process helps get rid of a lot of the excess oil leaving a crispy and semi-healthy crust. Hey, we cant win them all!

Liss’s Delish Eggplant Parm

STEP ONE:

Eggplant

1cup milk

1cup breadcrumbs

1 TBSP Oregano, 1TSP salt, 1/2TSP Rosemary, 1TSP Pepper (mix together with breadcrumbs in a lrg bowl)

1 cups Oil for Frying (keep more on hand, as eggplant likes to absorb)

1 Eggplant, cut into 1/2 inch thick slices

Mix together all spices with breadcrumbs, set aside. Dip eggplant slices into milk, and then cover completely in breadcrumbs and shake excess off. In a Large Pan, heat oil to med high, and fry both sides of egg plant until crispy. Place on baking sheet, and set aside.

STEP 2

Sauce

this sauce can be substituted for jarred sauce if need be. I recommend making it though, especially since it takes less than 5 minutes.

1/2 Lrg can tomato paste (mix together with 1/2 cup water *or more* to get it to a sauce-like state)

1/2cup Olive oil

1TBSP each: Oregano, salt and pepper

3 Cloves garlic, chopped

1TSP Pizza Spice ( if you have it, if not add a few of your favorites in)

In a Pot, begin by browning garlic. Add tomato paste, water and spices and bring to a low simmer until heated.

GRATE CHEESE

STEP 3

Assemble

On the baking sheet, lay down all slices, and top with sauce and cheese. Bake for 15 minutes, then broil for 15. Serve hot.

I suggest peeling the eggplant, I didnt and the skin was very tough.

Enjoy! I sure did!

liss

This recipe takes approximately 20 minutes to prepare from start to finish, and is high in iron, which is hard for a lot of young women to keep in their diet. Keep in mind that this soup is full of fiber and will keep you regular (if you catch my drift…). You can, of course, add your own veggies, but my suggestion is to stick to veggies that are green and light in flavor, such as spinach, swiss chard, snow peas, bean sprouts (not green, but a yummy option) and whole cherry tomatoes. This becomes like a big vegetable stew, but is still very light. Also, this meal cost me only 8 dollars at No Frills, and I ate it 3 times. yumm

Iron-liss’s Green Soup

1/2 bunch Rapini, ends trimmed and cut in half  (you can most likely find this at your grocery store, if not you can always use plain old broccoli or swiss chard as a replacement)

1 bunch Asparagus, cut into spoon-sized pieces

2 cloves garlic, chopped

1 zucchini, cut into spoon-sized bites

1/2tsp rosemary

1TBSP Chives

1TSP Oregano

1/2TSP Garlic powder

Salt and Pepper to taste

1 Box Chicken Broth

Begin by browning garlic in a large pot. After garlic is browned, add al green veggies, broth and spices and let simmer for 10-15 minutes, or until all vegetables are cooked through. Serve Hot! Yum Yum YUM!

Enjoy this EXTREMELY GREEN SOUP recipe!

liss

Take a look now! What are you waiting for its 9am!

Sylvie’s Healthy Pancakes

3 eggs

3/4cup Low Fat Cottage Cheese

1/4cup Whole Wheat Flour

1TSP Vanilla

Blend until smooth! Cook it up like pancakes (but I like to add chocolate chips so that it’s delish!).

Thanks again Sylvie and enjoy readers!

liss