Chicken Cordon Bleu - my version, deconstructed and updated!

This meal was not rocket science, but it tasted so good, I had to post it!



2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack

In a shallow bowl, combine bread crumbs, chili powder, salt and pepper.  Split chicken breasts horizontally to make 4 thin breast fillets.  Heat 2 tbs grapeseed oil in a large skillet over medium heat.  Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side.  While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets.  Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion.  Using a spatula, transfer the ham piles to the skillet, keeping the piles separate.  Place the onion on top of the ham.  Top the onion with one slice of cheese.  Cover the skillet with a lid until the cheese is melted, about 5 minutes.  To serve, transfer the cheesy ham pile to the top of the chicken fillet.  I served sauteed swiss chard with arugula, chives and pineapple on the side.  Enjoy!

I wish I had taken a picture.  Next time!

Serves 4 (unless you have a hungry teenager, this may only be enough for him)

Tuna with Tomatoes and Capers

2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks  approx. 1" thick




In a large deep sauté pan, heat oil on medium.  Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon.  Add canned tomatoes, oregano and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper.  Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce.  Cook 5 minutes per side.  Serve or rice or noodles with pan sauce.

The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.

Spelt French Bread

1 cup lukewarm water
2 tsp active dry yeast
1 1/2 tsp sugar
1 tbs oil (I used rice bran)
1 1/4 tsp salt
4 to 4 1/2 cups spelt flour

Into a large mixing bowl (I used my Kitchenaid mixer) place water and yeast.  Add sugar and let sit for 5 minutes.  Add remaining ingredients.  Mix with a dough bar on low to incorporate ingredients.  Increase to medium speed until bread is kneaded and elastic, approximately 5 minutes.  The dough should be firm and slightly tacky to the touch.

Using floured hands, shape the dough into two even logs and place on a parchment lined baking sheet.  Let rise in a warm place until doubled in size, about 30 to 45 minutes.   Preheat oven to 375F.  For a light shine and crisp crust, brush the loaves with salt water just before baking.  dissolve 1 to 2 tsp salt in 1/4 cup warm water.  Brush on loaves with a pastry/basting brush.  Bake for 20 to 25 minutes or until light brown and bread makes a hollow sound when rapped.

Milkless, Eggless Cake

1/2 cup coconut sugar (or brown sugar)
1/2 cup dark brown sugar
1 cup water
1/2 cup applesauce
1 1/2 cup raisins
1/3 cup butter
1 tsp cinnamon
1/3 tsp cloves
1/4 tsp salt
1/4 tsp nutmeg

Boil the above ingredients for 3 minutes. Cool. Stir in:

1 tsp baking soda dissolved in 1 T warm water
2 1/4 cup twice sifted whole spelt flour, 2nd time sift with 1/2 tsp baking powder

Bake in an 8" square pan or 10" skillet in a 350 oven for 35 minutes.

Cream of Celery Soup

I got this out of my Vitamix cookbook and have made it several times. I always have some in the refrigerator so I can just heat up a bowl!

2 1/2 cups chicken broth (I used vegetable)
1/2 small onion, peeled
4 cups (480g) celery, chopped
1/3 cup (45g) parsnips, scrubbed and chopped
1 small potato, scrubbed, baked (I omitted)
1 garlic clove, peeled
1/8 t pepper
1/2 t salt
1/4 cup half&half, heavy cream or milk (I used sour cream once and greek yogurt another time)

Place all ingredients except the half&half in the vitamix container in the order listed and secure the lid. Select Variable 1, turn the machine on , quickly increase the speed to variable 10 and then to high. Blend for 6-7 minutes until heavy steam escapes from the vented lid. reduce speed to variable 4 and remove the lid plug. Add half&half through the lid plug and blend an additional 15 seconds.

If you don't have a vitamix, you can probably use a regular blender to blend the ingredients and then cook on the stovetop to heat through. I would probably blend again at the end to make sure the soup is well blended. This is soooo good and has fantastic flavor!!

Wilted Spinach Salad

Prep. Time: 15 minutes
Serves: 1

1 Tbsp butter or olive oil
1/2 onion, sliced
1/4 cup pine nuts
5 cups fresh baby spinach leaves
1/4 cup Craisins
1/4 cup crumbled queso fresco or feta cheese

Melt butter in a wok over medium heat.  Add onion and saute until translucent.  Add pine nuts and saute for 2 minutes, stirring frequently.  Turn off heat and immediately add spinach leaves, tossing constantly until slightly wilted.  Pour immediately onto plate and top with Craisins and cheese.

This is really tasty with caramelized onions.  To caramelize onion, melt butter over medium-low heat and add sliced onion.  Cook, stirring occasionally for about 20 minutes or until golden.  I caramelized 2 onions and froze what I didn't need.  Then when I was ready to use them, I just tossed them in a heated pan to defrost.

I made this for my mom - she has an intolerance to dairy and nuts, so I made it with olive oil, onion, spinach and Craisins and she said it was very good!

Roasted Garlic

Serves: 2

1 head of garlic

1 Tbsp olive oil

1/4 tsp salt or to taste

Dash freshly ground black pepper

Preheat oven to 350F. Slice head of garlic in half horizontally, so that you slice all of the cloves in half. Place halves on a piece of aluminum foil that is large enough to wrap around the whole head of garlic, about 12x12 inches. Drizzle oil on the garlic and sprinkle garlic with salt and pepper. Put halves of garlic together and bring foil around garlic so that it looks like a big Hershey's kiss. Bake for 1 to 1 1/2 hours or until soft and golden. Serve as a spread on bread or in a recipe that calls for roasted garlic.

Tip: Bake at the same time you are baking something else that takes a while to cook, such as, a roast, lasagna, etc.