Nutmeg Disrupted

An Alberta girl cooks, shoots & grows.


Beet Leaf Holubtsi

When I plan my garden I have a few must have veggies that are top priority in my kitchen.

Number one on that list is beets.

Beets are the more versatile vegetable I grow. I use the entire plant, and especially love the leaves. You can use the baby leaves in salads or wash and freeze them for smoothies. But to truly enjoy them allow them to grow a little longer until they are about 2 1/2 inches wide. The perfect size for rolling them around a creamy rice, bacon, dilly onion filling.

I have been making Beet Leaf Holubtsi for years. The tender leaves make the perfect blanket for the rice with fresh dill and onions. Bacon is NOT required but makes a nice addition to the rolls.

They are finished off by topping them with a bit of butter and baking them in whipping cream with some shaved onion.

I like to pick the leaves the day before, Wash the leaves and place on sheets of paper towel to dry. Once dry I put them in a large bowl, cover it with a clean tea towel and leave them in the fridge over night. The next day you will find them lightly wilted and ready for rolling. I have read of a few methods of wilting the leaves, from freezing them to placing them in the oven. I have tried the oven method with okay but very time consuming results. Just pop them in the fridge for the night. Trust me.


Beet Leaf Holubtsi

beet leaves

2 cups of white rice

2 tablespoons of butter

6 slices of bacon – diced

1 medium onion – chopped

whipping cream

fresh dill

salt & pepper

Prepare the rice according to the package directions.  Meanwhile fry bacon, after 5 minutes add 1 tablespoon of butter and chopped onion. It is done when the bacon is crisp. Pour the bacon and onions, over the rice. Add a generous amount of freshly chopped dill and stir to combine. Now is a good time to season with salt and pepper.  Add a 1/4 cup of whipping cream, stirring until it all becomes creamy.

Beet leaf holubtsil filling on Nutmeg Disrupted

Place a beet leaf on a cutting board and trim the bottom part straight across to remove the stem. Place a generous teaspoon of filling on the trimmed edge of the beet leaf and roll it towards the tip. Gently place the roll in a greased/buttered baking dish. Repeat until you have used all the leaves and filling.

Beet leaf holubtsi on Nutmeg Disrupted

*They are not rolled like cabbage rolls when in when making cabbage rolls you tuck the edges in when rolling. It is fine to leave the edges of the beet leaf holubtsi open.

Beet leaf holubtsi on Nutmeg Disrupted

Pour whipping cream and a few teaspoons of shaved onion over the rolls just until lightly covered. Add the remaining tablespoon of butter.  Bake at 350 for 30 minutes.





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Grilled Lobster with Herbs

Having cooked most of my life you would think I have a substantial cookbook collection. When in fact you would be surprised at how small it actually is. My cooking magazine collection on the other hand is large. Very large! My passion for food was fostered by cooking magazines back when I was a teen and was fundamental in my learning how to cook. To see full color photos of the dishes I was making was instrumental in my kitchen success in those early days.

So when I was asked by Ricardo Cuisine to do a review on one of their recipes I was very excited to participate! If you haven’t checked out Ricardo magazine you must. It is gorgeous from cover to cover.

After looking through the amazing array of recipes I decided to go with Grilled Lobster with Herbs. I love cooking with Lobster and knew I could have some fun with my take on it and turn it into a spectacular Grilled Lobster Roll with Herb Mayonnaise.

Grilled Lobster on Nutmeg Disrupted

Grilled Lobster with Herbs – Adapted from Ricardo Cuisine

2 Live Lobsters

Fresh rolls – split

Herb Butter

1/2 cup of butter

2 tablespoons of chopped chives

2 cloves of garlic – grated with a microplane

2 tablespoons of fresh lemon juice

salt and pepper

Herb Mayonnaise for Grilled Lobster Rolls

Herb Mayonnaise

1/4 cup of mayonnaise

2 tablespoons of fresh lemon juice

2 tablespoons of chopped chives

1 clove of garlic grated on a microplane

2 lemons – cut into wedges

1 tablespoon of fresh tarragon

To kill the lobster, place the tip of a sharp knife on the cross at the base of the head and cut in half  Cut the tail in half lengthwise. Remove the intestines and tomalley (the green stuff) and discard. Remove the gravel pouch in the head area. Repeat with the second lobster.

Preheat the grill and lightly oil the grates.

Herb Mayonnaise

Combine all ingredients in a bowl, stir well to combine.

Herb Butter

In a small saucepan melt the butter. Add all the ingredients, including salt and pepper.

Baste the lobster with the butter and place on the grill with the cut side up. Place the lemon wedges on the upper rack of your grill. Close the lid and allow to cook for 8 minutes.

Lobster on the grill

Once the lobster is almost done  use a pastry brush and generously brush the rolls with the herb butter and place on the grill to toast.

Remove the lobster, lemons and rolls to a platter.

Remove the tail meat from the lobster, using lobster pliers crack open the claws to remove the meat and place into the pot of herb butter.

Liberally spread the herb mayonnaise onto the toasted rolls. Fill with lobster and sprinkle with torn tarragon leaves. Drizzle with the grilled lemon. Serve with frites.

 Grilled Herb Lobster Rolls on Nutmeg Disrupted

I changed some of the herbs and used butter in place of oil. And with the mayo it seemed natural to make a lobster roll. I loved everything about this recipe and look forward to making it again soon!

Disclosure: I collaborate with brands/products that I’m passionate about and that are a good fit within the scope of what I blog about on Nutmeg Disrupted. Ricardo Cuisine is giving me a subscription to the magazine for the above recipe review. All opinions stated above are my own.





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Mother’s Day Grill

Mother’s Day has always been about the food and the most amazing meals. As the years have gone by my dishes have gotten more and more elevated. Now Mother’s Day is one of the most anticipated days on my food calendar!

This year is no exception.

Perhaps Mother’s Day is so great for food because there isn’t the pressure of traditional holiday menus. So on Mother’s Day you can experiment with dishes. Maybe you’ll even start some new traditions.

My Mother’s Day menu changes every year but one thing remains the same. Amazing dishes full of flavour!

This year I went with a varied menu of beef, vegetables, salad and seafood. I found some succulent crab legs that I couldn’t pass up. They were the perfect addition to the menu. And of course, no Mother’s Day meal would be complete without a incredible dessert.

The Menu

I started with marinating thin strips of beef in a combination of soya sauce, maple syrup, crushed garlic, brown sugar and a pinch of cayenne pepper.  I let those sit for an hour. To weave them on the skewers I just folded the meat back and fourth into neat little stacks. I stuck the skewers through the center of each stack and pulled the beef from the top up the length of the skewer. If you  can get the rouladen cuts of beef these work perfectly and saves the work of thinly slicing the beef. If you can not find the rouladen cut chose a nice steak.  Pop the steak into the freezer for 30 minutes before cutting. This makes for an easier job of achieving nice thin strips.

After you are done with the beef put the shrimp on to skewers. Run the skewer through the tail section then the head section for a nice snug fit.

In a small sauce pan place a few cloves of crushed garlic, a squeeze of lemon and 1/2 to 3/4 cup butter. Heat this on the side burner while you are grilling. You can use this to not only baste the shrimp as they are grilling but to dunk the finished crab into.

Set your BBQ to medium heat. Start with the crab legs. I cooked them from frozen. Just set them on the grill and give them a flip every once in a while.

Nutmeg Disrupted grilling crab legs with Char Broil for Mothers Day









After about 10 minutes you can add the beef and shrimp skewers. I added a few baby sweet peppers and lemon wedges that were drizzled with a touch of oil to the grill.

Nutmeg Disrupted grilling seafood with Chasr Broil for Mothers Day









Grill everything for another 10 minutes, basting the shrimp with the lemon butter.

Place the butter on a hot mat on the table. Remove everything to a large platter to be served family style with fresh salads and crusty bread.

Grilled maple beef skewers with fresh salad for Mothers Day on NUtmeg Disrupted









Sweet Dreams

We have the perfect dish to finish off any Mother’s Day feast.

Grilled pineapple topped with Nutella, freshly whipped cream and strawberries. Topped off with a few nuts to add a bit of crunch to this light dessert.

To prep the pineapple cut the top and bottom off. Stand the pineapple up and from top to bottom cut off the skin. Now you can cut it into nice thick slices. Place on the grill cooking until it has nice sear marks and has become tender. Remove to a platter.

Grilled pineapple with nutella & cream on Nutmeg Disrupted









While still warm add generous dollops of Nutella to the slices. Top with whipped cream, slivered almonds and fresh strawberries.


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