Elyse Vavra (2025)

20/12/2023

Easy Onion Cheese Rounds
Ingredients
- 1⁄2 small sweet yellow onion, finely chopped
- 1⁄2 cup mayonnaise
- 3 tbsp. Parmesan cheese, freshly grated
- 2 tbsp. fresh parsley, finely chopped
- Sea salt and freshly ground pepper
- 8 slices of white bread

Preparation
Preheat oven to 35

Mix onion, mayonnaise, parmigiano-reggiano, and parsley in a medium bowl. Season with salt and pepper.

Remove crusts from the bread. Using a 1" round cookie cutter, cut bread into 32 rounds.

Place on a cookie sheet and bake, without turning, until golden, 1015 minutes.

Preheat broiler.

Spread about 1 tsp. onion mixture onto each round, then sprinkle with more parmigiano-reggiano and brown under broiler for 12 minutes.

Serve immediately.

Source: Foodista

19/12/2023

Carrot Cake Pancakes
Ingredients
- 1 cup grated carrots (about 3-4 medium carrots)
- 1 1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of ground allspice
- 4 tablespoons butter, melted
- 1 egg
- 1 1/2 cups milk
- 3 tablespoons turbinado or other brown sugar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup raisins or crushed walnuts/pecans (or a combination)

Preparation
Peel and grate the carrots. If you end up having more than 1 cup of grated carrots from the 3-4 medium carrots, that's OK, this recipe can easily handle up to 1.5 cups of grated carrots.

Microwave the grated carrots for 3 minutes on medium, or until the carrots are soft and partially cooked.

Mix together the dry ingredients in a large bowl flour, baking powder, salt, and spices.

Whisk together the wet ingredients in a bowl until well combined melted butter, sugar, egg, milk, and vanilla extract.

Add the wet ingredients to the dry ingredients and whisk together until almost combined.

Add the grated carrots and raisins/walnuts if you're using those. Stir until everything is combined, but do not overmix!

Heat some oil or butter in a skillet. Use heaping tablespoons (or an ice cream scoop!) to add the pancake batter to the pan. Cook about 2-3 minutes on medium/low heat, or until little bubbles start forming at the surface. Flip each pancake, and cook about 2-3 minutes on the other side, or until the inside is fully cooked.

Serve warm with butter, syrup, powdered sugar whatever you want!

Source: Foodista

18/12/2023

Trinidad Callaloo Soup
Ingredients
- 1/2 cup chopped onion
- 10 fresh okra, chopped
- 1 1/2 ounces salt pork or bacon, chopped
- 1 tsp. fresh thyme
- 2 cloves garlic, chopped
- 1 fresh habanero chile, seeds removed and chopped
- 1 cup chopped scallions
- 2 tbsp. coconut oil
- 8 ounces fresh callaloo leaves, Swiss chard, or baby spinach leaves
- 2 cups chicken stock
- salt and pepper to taste
- 2 cups coconut milk
- 6 ounces fresh crab meat, picked over for shell bits
- cooked long grain rice or prepared foo-foo (plantain)

Preparation
Saute onion, okra, salt pork, thyme, garlic, habanero and scallions until the okra and onions brown.

Stir in the callaloo with the chicken stock and simmer until the callaloo is tender.

Puree with a stick blender. Adjust seasoning to taste with salt and pepper.

Stir in coconut milk and crab, then warm gently.

Serve with rice.

Source: foodista.com

17/12/2023

Roasted Brussels Sprouts With Garlic
Ingredients
- 1 tablespoon balsamic vinegar
- 1 1/2 pounds Brussels sprouts, cleaned and halved
- 5 tablespoons extra virgin olive oil
- 1 clove of garlic chopped
- Kosher salt and freshly ground black pepper to taste

Preparation
Heat oven to 450 degrees. Trim bottom of Brussels sprouts and remove any undesirable outer leaves. Slice each sprout in half from top to bottom.

Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in pan.

Add garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. Taste, and adjust seasoning if necessary. Stir in balsamic vinegar and serve hot or warm.

Source: Foodista

16/12/2023

Zucchini and Yam Fritters
Ingredients
- 2 cups shredded zucchini
- 2 cups shredded yams (peeled first)
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Mrs Dash original blend

Preparation
Stir all ingredients together in a large bowl. Scoop 1/4 cup mounds of mixture onto a greased baking sheet and flatten to shape into patties.

Bake at 425F for 15 minutes. Flip and bake for another 10 minutes until golden brown.

Source: Foodista

15/12/2023

Cantaloupe Soup with Crispy Ham and Basil
Ingredients
- small several basil leaves
- 1 good sized cantaloupe (4 cups, cubed)
- 2 tablespoons chicken stock
- 1 tablespoon grapeseed oil
- 3 slices prosciutto-style ham
- salt and pepper
- 1 medium sweet onion, chopped

Preparation
Heat oil over medium heat in stock pot. Cook onions until soft and translucent (but not browned).

Add melon and chicken stock and bring to a boil. Reduce heat to low and simmer 10 minutes, until melon falls apart when prodded with a spoon. Season with just a pinch of salt and pepper.

Remove from heat and cool slightly before blending in blender in small batches, or in pot with an immersion blender.

Serve warm or chill for several hours to serve cold. Before serving, thinly slice and chop ham into small pieces. Fry over medium high heat until browned and crispy.

Remove from heat and pat with paper towel to remove excess oil. Cook basil leaves in the ham's drippings until translucent and crisp (do not stir), remove carefully.

Sprinkle ham bits and basil leaves in center of soup before serving.

Source: Foodista

14/12/2023

Carrot Raisin Pineapple Salad
Ingredients
- 4 cups peeled and grated carrots (about 4- 6 large ones)
- 2 oranges, peeled, separated and sliced into thin chunks
- 2 apples, peeled (or not), cored, sliced and diced
- 2/3 cup raisins
- cup orange juice
- cup honey (more or less to taste)
- 8 oz. can crushed pineapple (unsweetened) with its juice
- 2/3 cup mayo (may use light/less fat, but not fat free)

Preparation
Prepare ingredients.

Mix together and stir well.

Source: Foodista

13/12/2023

Corn Avocado Salsa
Ingredients
- 1 Avocado
- 1 teaspoon Balsamic vinegar
- 1 teaspoon Cumin
- 3/4 cup Corn, freshly hulled (You can also use frozen corn, thawed)
- 1 clove garlic
- 1/2 medium Red Pepper

Preparation
Preheat oven to 375 degrees.

Spread corn flat on a baking sheet.Spray lightly with olive oil spray.Roast corn in the oven for about 8-10 minutes. (Be careful not to brown too much or burn.)

Remove from heat and allow to cool.Finely chop red pepper and garlic and mix in a bowl.Peel and coarsely chop avocado and add to bowl.

Add cooled corn.

Mix in cumin and vinegar and blend well.

Source: Foodista

12/12/2023

Black Bean Feijoada
Ingredients
- 1 (15 oz.) black beans, drained, rinsed
- 1/4 teaspoon cayenne pepper or to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons grated ginger
- 1/2 teaspoon ground cumin
- 2 mediums onions -- chopped
- 2 tablespoons ume plum vinegar
- 3 sweet red peppers, roasted and peeled (optional)
- 1 teaspoon sea salt

Preparation
Heat oil, saute onions until translucent.

Add cent.

Add remaining ingredients, saute for 2 minutes, and set aside. Prepare topping. and sea salt. Simmer for 5 more minutes. Partially mash beans for a thick bean sauce consistency.

Source: Foodista

11/12/2023

Asparagus a la Rachel
Ingredients
- 1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
- 2 slices of bacon - browned
- 1/2 tsp dried chipotle peppers
- 1/2 tsp cider vinegar
- 1 garlic clove, minced
- 2 Tbs honey - heaping
- 1/2 onion - chopped
- 1/4 tsp pepper
- 1/2 tsp salt - more to taste when ready to serve

Preparation
Brown bacon in frying pan.

Remove bacon and add onion, garlic and asparagus. When asparagus is cooked and onions translucent,

Add the honey, peppers, salt and pepper.

Remove to serving dish and add cider vinegar and toss.

Add more salt if tastes bitter.

Source: Foodista

10/12/2023

Jalapeno Stuffed with Feta Cheese
Ingredients
- 10 Jalapeno peppers
- 3 oz Cream cheese
- 4 oz Feta Cheese
- 2 tablespoons Parmesan cheese
- 2 tablespoons Parsley chopped
- 1/2 teaspoon Garlic powder optional

Preparation
Pre-heat the oven to 220C/425F degrees.

Cut the jalapeno peppers in half and scoop out the seeds and membranes. In a bowl mix the cream cheese with the feta until blended and smooth.

Add the garlic powder and parsley and stir through. Spoon the cheese mixture into the jalapenos.

Sprinkle with the Parmesan cheese.

Place the jalapenos onto a parchment lined baking tray.

Bake for 18-20 minutes. Each serving is one pepper half.

Source: Foodista

09/12/2023

Broccoli Stir-Fry
Ingredients
- 1 tablespoon apple juice or sherry
- 1 pound broccoli florets
- 2 teaspoons canola oil
- 2 carrots cut into matchsticks
- 1 pound finely-chopped mixed vegetables
- 1 piece fresh ginger - (1 ½") very thinly sliced
- 2 garlic cloves thinly sliced
- 2 tablespoons light or dark soy sauce
- 2 teaspoons cornstarch or potato starch
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 6 shallots or 1 onion thinly sliced
- 2 teaspoons sugar or honey

Preparation
Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth.

Add enough water to make 1 cup, stir, and set aside. In a large skillet or wok, heat the canola oil until sizzling hot.

Add the shallots and garlic and stir-fry for 3 to 4 minutes.

Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes.

Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.

Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once. This recipe yields 8 servings. Comments: Bright-green and orange vegetables are nutritious but avoid preparing them too far in advance or overcooking.

Source: Foodista

08/12/2023

Peach-Ginger Sorbet
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 2 cups fresh peaches, very ripe
- 1/4 cup no sugar added white grape and peach juice
- 1 tablespoon lemon juice
- 1/4 teaspoon fresh grated ginger

Preparation
Combine the sugar, ginger and water in a small pot over medium heat and bring to a boil, stirring occasionally. Reduce heat to low and let simmer 5 minutes.

Remove from heat and allow to cool.

While the liquid cools, peel peaches and remove pits.

Combine peaches and juices in a blender and blend until smooth.

Combine the peach and sugar mixtures. If you have an ice cream maker, follow manufacturer's directions to process. Freeze in an air-tight container for two hours after processing.

If you don't have an ice cream maker, pour the mixture into a 9X9 baking pan, cover with foil or plastic wrap and freeze until firm, about three hours. Stir regularly during this period to create the sorbet texture.

Source: Foodista

07/12/2023

Kale Chips with Parmesan Cheese and Garlic
Ingredients
- 1 bunch curly kale
- 1/3 cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil

Preparation
Heat oven to 325 degrees. Line a baking sheet with parchment paper or a Silpat for easy cleanup. Chop the leaves of the kale into medium-sized pieces. Wash and dry thoroughly, then place in a large bowl for mixing. In a small bowl, whisk Parmesan cheese, kosher salt, black pepper, and garlic. In another small bowl, mix the lemon juice and olive oil.

Drizzle the lemon juice and olive oil mixture over the kale in the large bowl. Use tongs to help coat all the pieces. Then sprinkle the Parmesan cheese mixture and use tongs to help coat the pieces with the mixture.

Bake in the oven for about 12-15 minutes. You want the pieces to be brown and crispy, but not burnt. I sometimes remove pieces as they become the desired crispness and let some of the less crispy ones stay in the oven longer.

Source: Foodista

06/12/2023

Cauliflower Rice
Ingredients
- 1 (1-1/2 lb) head of cauliflower
- 2 Tbsp extra-virgin olive oil
- 1 leek, finely chopped (about 1/2 c)
- 1/4 tsp each of salt and pepper (more to taste)
- 1/2 c flat leaf Italian parsley, roughly chopped

Preparation
Cut cauliflower into chunks, rinse in colander, and pat dry.

Pulse in the food processor for about 20 seconds.

Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.

Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.

Season with ¼ tsp each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary.

Serve and garnish with some extra parsley.

Source: Maplewood Road

05/12/2023

Potato and Green Bean Side Salad
Ingredients
- 2 cups cherry tomatoes
- 1/2 cup dill, chopped
- 1 clove garlic
- 3/4 pound green beans
- Kosher salt
- 1/4 cup Olive oil
- 1/2 cup parsley, chopped
- 1 red onion, sliced
- 2 pounds red and white potatoes, chopped into 1 inch cubes

Preparation
Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes.While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes.When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes.

Drain and run under cold water to stop the cooking process.

Add to the bowl with potatoes.Once tomatoes and onions are done, stir into green beans and potatoes.

Add garlic and herbs. Just before serving, douse with olive oil and salt to taste.

Source: Foodista

04/12/2023

Garlic Dill Potato Salad
Ingredients
- 2.0 lbs of potatoes (recommend baby red potatoes or fingerling potatoes – if using whole red, roughly 4-6 fist sized potatoes – you don't have to be exact here)
- ½ cup mayonnaise
- ½ Cup sour cream
- 1 heaping Tbs whole grain mustard (important to use the really good kind)
- 1 large clove garlic, minced as small as you can mince it
- ½ tsp pepper
- 1 tsp salt
- 2 ribs celery – cut into very small pieces – about the size of a BB
- 4 Tbs fresh dill – chopped – leaves only.
- 4 tsp green onion
- 1 small shallot – chopped small
- 2 Tbs black truffle oil (optional – but does add a nice earthy flavor)
- 2 tsp apple cider vinegar
- Chives – for garnish

Preparation
Wash the potatoes, put on a large pot of cold water to boil. Salt the water with 1 tsp of salt. Using a fork, pierce the potatoes after boiling for 5 minutes when fork tender, remove from the stove top, pour out into a colander and rinse well with cold water to stop the cooking process. Allow to cool completely before making into potato salad (otherwise the sauce doesn't turn out right).

In a medium sized mixing bowl, mix together the remaining ingredients except the chives.

Mix well and then toss with the cooled potatoes.

Mix gently so as not to break the potatoes apart. Taste to make sure the salt and pepper is the right balance.

Add more salt and pepper to taste.

Source: Foodista

03/12/2023

Garlic Green Beans
Ingredients
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 pound green beans
- Kosher salt
- Zest of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon rosemary, chopped

Preparation
Add butter, olive oil, garlic , lemon zest and rosemary to a large sauce pan. Turn on very low heat and allow to melt. Stir well until melted, then take off heat.In a pot of boiling water, drop in green beans and cook until bright green and crisp, approximately 3-5 minutes.

Drain. Toss beans in garlic butter. Salt to taste.

Source: Foodista

Elyse Vavra