Chickpea Soup

Adapted from Laura Calder

I love hummus, and really anything I've ever had with chickpeas - so this seemed like a logical dinner to counteract the buttery goodness of last night's meal. I'd never soaked chickpeas before, but I think its necessary here - you want to soak, then cook them, to get the desired texture. And its smooth baby, real smooth and super tasty! 

1 large onion
3 cloves of garlic
3 cups of dried chickpeas
5 cups or so of chicken stock, plus 1 cup water 
2 bay leaves
1/2 tbsp paprika, plus more for sprinkling
extra virgin olive oil
s & p

Peel and chop the onions and garlic (since it is going to be puréed, it can be a very rough chop).

In a large stockpot (I used my slow cooker), combine the onions, garlic, chickpeas, stock, bay leaf, and enough water to cover. 

Bring to a boil, then lower, and simmer. Continue to simmer until the chickpeas are cooked. Ensure they are at the cooked properly, or the soup will not be as silky as desired. (Probably 2 hrs, my slow cooker took about 4 hrs).

Remove the bay leaves.   Let the soup cool slightly.  Using an immersion blender, or regular blender (which I used), purée the soup. More water or stock may need to be added (mine was fine), to get it silky smooth. If using a blender, transfer the soup to a large bowl, so that the seasonings can be adjusted.

Stir in the paprika, a few good glugs of olive oil, and adjust the seasoning.

Serve with additional paprika and extra virgin olive oil if you like. Pita crisps would be nice here, but I don't have any - may need to accompany with Wasa crackers.

Butternut Squash Pasta with Sage Brown Butter Sauce

I’ve been dreaming of making this dish ever since my sage over performed in the garden – I mean, what else do you do with sage? I would actually up the sage content next time, I was timid because sage can be so overwhelming; but in this instance, next time I would double it. Yes, double it! And the butter, ahh the butter. Its not like anyone eats this much butter very often, but when you do, its good times. The result was heavenly nutty buttery goodness.

My lovely neighbour gave me an acorn squash from her garden to try, saying it was the best thing ever. Never having tried it before, I thought roasted acorn squash would make the perfect accompaniment to the above. Well lets just say, acorn squash, while super delicious, is more like the best baked potato you’ve never had, not at all what I expected (hello spaghetti squash, zucchini); and after our dinner, I felt as though I’d OD’d on starch. Note to self, best to serve roasted acorn squash with a roast.

Butternut squash filled agnolotti, 600 grams (what, you thought I made it?)

5 tbsp butter
15-18 small sage leaves
¼ cup chicken broth
Bit of parmesan

Cook pasta – at the same time you’re making the sauce.

Melt butter over medium heat until milk solids have browned – about 7 mins. Add sage – cook until sorta crispy.  Reduce heat, add broth and reduce for about 3 mins.  Season w/ s & p.  Adding some of the pasta water is an option, I didn’t.  Combine all – enjoy, go for nap.

Made 4 pretty generous sized servings – reheated nicely the next day for lunch.

Spicy Turkey Sloppy Joes

From Bon Appetit - serves 2, with leftovers the next day.  

This was so amazing, words cannot describe. Who knew something with 'sloppy' in the title could be so wicked. Simple to prepare, great flavours, ultimate comfort food. I felt like I was in a groovy diner in the southwestern US! A must-try; will absolutely be on heavy rotation here.

3 tbsp olive oil
1 ½ lbs ground turkey
1 large bell pepper, chopped
4 large garlic cloves, chopped
3 tbsp chili powder
1 ¼ cups dark ale
3/4 cup ketchup (I used Heinz chilli sauce)
1 14-ounce can diced green chilies
2 tbsp Worcestershire sauce
¾ finely chopped green onions

4 whole wheat buns (ours were so yummy!)
A bunch of shredded green cabbage

Heat oil in a large skillet over medium high heat. Add turkey, green pepper and garlic and cook until turkey is cooked through, breaking up the meat. Add chili powder, ale, ketchup, chiles and worcestershire sauce, stir to combine. Reduce heat to medium-low and cook until the mixture thickens slightly. Stir in green onions, and season to taste.

Serve piled high on toasted buns, topped with a big handful of shredded cabbage.

Peach Cobbler

It seems like we've been consuming peaches for like, ever. A bumper crop this year, and we've taken full advantage. Just this morning it would appear our frozen peach stash is now depleted - NOOOO!

Well before that catastrophe occurred, I had a bunch in the fridge and made this super easy peach cobbler on Saturday morning, and it was delicious!

1/2 c. brown sugar (plus added a splash of agave syrup)
4 tsp. cornstarch
8 sliced fresh peaches
1/2 c. milk
2 tbsp. sugar
2 c. Bisquick
1 tsp. lemon rind

Combine brown sugar and cornstarch in saucepan. Add peaches and toss to coat. Cook over low heat, stirring constantly, until boiling and thick. Reduce heat and cook 2 minutes longer. Pour into baking dish.

Combine Bisquick, sugar, lemon rind. Add milk. Stir with fork until moistened. Drop by big blobs onto peaches. Bake at 400 degrees for 20-25 mins.

'Veg Out' Lasagna

Had an abundance of leftover veggie bounty from the market (the peppers, eggplant, zucchini and squash) (plus a bunch of brown mushrooms, onions and Russian red garlic), so whipped up an incredible pasta sauce, utilizing a bunch of roasted tomatoes from the garden as well, and made a HUGE veggie lasagna for tonight. (Have a newish dish from Winners I love way too much). Wow, smells great in the kitchen! 

Instructions straight from the box of whole grain oven-ready lasagna noodles, so need for me to repeat them here!

Halibut Brochettes Provençale

The Penticton market is spectacular - the colours last week were so intense, my eyes were hurting. Bought a stunning array of coloured mini-peppers, mini squash, onions, eggplant, and zucchini.

I had all the herbs on hand in the garden, sans the marjoram. Not a herb I generally use with reckless abondon in any event.

I cooked the fish in 2 whole fillets, rather than skewing them. The skewers themselves were little works of art!

1 ½ tbsp minced fresh basil
2 tsp minced fresh marjoram
2 tsp minced fresh thyme
1 tsp minced fresh rosemary
1 tsp minced fresh sage
½ tsp chopped fennel seeds

(finely chop and combine the above)

A bunch of cherry tomatoes, mini bell peppers, onion (wedges), zucchini and eggplant (chunks)
5 tbsp extra-virgin olive oil, divided
5 tbsp fresh lemon juice, divided (plus I used the zest) 
2 garlic cloves, pressed
1 ½ lbs halibut
1/3 cup dry white wine
Nonstick vegetable oil spray

After assembling your veggies to your liking on soaked bamboo skewers, combine about 1.5 tbsp of the herb mixture plus 1.5 tbsp oil, schmush onto veggies. Cover and refrigerate.

Place fish in medium bowl; sprinkle 2 tbsp herb mixture & 2.5 tbsp oil, 3 tbsp lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally. 

Simmer wine, remaining oil, and remaining 2 tbsp lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside. 

Spray grill rack with nonstick spray; prepare barbecue (medium heat). Grill veggie skewers until slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.

Plate, then drizzle sauce over all.

So fresh, light and delicious - spa food! 

Garlic and Lemon Pasta with Arugula

Wow. I've been a very negligent blogger. No excuses - so here's a few recipes I've tried lately, with wonderful results. 

Oh yeah, I added a bunch of blanched, sliced asparagus to this as well for more colour, and vitamin goodness.

I've always got loads of arugula in the garden, my flat leaf parsley was amazing this year, the local garlic is stunning, and lemons are a summer staple, and heck, I loves me my pasta - so without further adieu:

1 pound spaghetti, dry
1/2 cup olive oil  
2 tbsp butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 tsp dried basil
1/4 tsp salt
1/8 tsp freshly ground pepper
1 cup baby arugula
1/2 cup chopped fresh parsley

Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.

Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.