Spinach Pie Quesadilla

Adapted from biggirlssmallkitchen.com. Wicked little recipe - if you're in the mood for spanakopita (and who isn't), this lazy version will more than satisfy. Would be killer for brunch too. Make Popeye proud. 

I prepped the spinach the night before, just to save some time. 

2 tsp olive oil
2 shallots and 4 scallions, finely diced
2 cloves garlic, minced
¼ tsp each salt & freshly ground pepper
generous pinch each of thyme, oregano, and dash of cayenne
1 large container washed spinach, cooked (approx 1 cup cooked?)
2 whole grain tortillas 
2 eggs
2 tbsp yogurt
4 tbsp feta cheese, in all

In a small pan, heat the oil. Add the onion and scallions and cook until soft, 2 mins. Stir in the garlic, cooking a minute or two more. Sprinkle with salt, pepper, and the spices. Mix in the cooked spinach, cook for another minute, stirring until combined. Remove to a bowl and cool slightly. 

Combine eggs, yogurt, and half of the feta.

Wipe out the pan, then brush it with a bit more oil or cooking spray. Over medium heat, put the wraps in the pan and sprinkle half the remaining feta over one side of the wrap. Add half the cooked spinach mixture onto half, then pour the egg-spinach mixture over the same half of the wrap, fold the other half over; repeat process for 2nd wrap - and cook both in same pan on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve.  (Serves 2)

Really Good Clam Chowder

It’s been ages since I made clam chowder, at least this New England style one, I usually have the Manhattan style, with more seafood added. Either way, you’ve got to start with a killer broth (as all successful soups do), which I made by saving all the liquid strained from canned tuna and salmon, which I keep topping up in a large freezer bag, then using it whenever I need a hit. I also had the wherewithal to freeze some colossal prawn shells from some summer bbqs a while back, which were then simmered on the stove, with about 2 cups of chicken stock, and about 1 cup of water, for about an hour.  This may sound really icky, but trust, it makes for the BEST stock! (Clam nectar and chicken stock may be a good alternate here).  You’ll need about 5 cups of stock.

Chop a couple of carrots, 2 stalks of celery, a small onion, a red bell pepper – throw into your pot to sauté.  Chop up a couple of potatoes, and keep them in a bowl of cold water until ready to use. Chop a big handful of Italian parsley, set aside.

Add your stock to the sautéed veggies, bring to the boil, then simmer for a few minutes.  Strain the potatoes, add them to the soup, and continue cooking until the potatoes are soft.

Add 2 cans of baby clams, and the parsley. Stir in about a ½ cup of half and half – and serve up the mollusky goodness!

Cauliflower Mac & Cheese

Okay, I didn't go all Jessica Seinfeld on you by 'hiding' the cauliflower in a measly one cup mash; this was bold and flavourful, and uber tasty. I had some blue brie in the fridge a wee too long, which needed to be consumed. By liberally hacking off the rind, I was able to salvage a pretty nice chunk. It made a fantastic addition to what would have been pretty good, but not as good as, this mac & cheese!

5 cups quite finely chopped cauliflower
340 g pkg brown rice, veggie spirals
2 tbsp butter, same of whole grain flour
1 can skim evaporated milk
1 heaping cup of 2 yr old aged white cheddar, shredded
approx 3/4 cup of blue brie, with the rinds removed
pepper, and a dash of nutmeg

Bring lightly salted water to a boil, add the cauliflower, cook for 5 mins. Remove same, leaving the water to cook the pasta in. Cook the pasta. (I added the cooked cauliflower to the sauce about 4 mins prior to serving).

In the meantime, in another pot, make a roux from your butter and flour, add the milk, whisk constantly until hot and bubbly, turn heat down slightly, add the cheddar, whisk until smooth, add the blue brie and continue whisking. Adjust your seasonings. Add your cooked pasta to the sauce, and voila!

Post-Remembrance Day Cocoa

It was a pleasant, though slightly chilly day here today. After the remembrance day observance, we practically galloped home to warm up - to this:

2 cups soy milk
a splash of Baileys
1 heaping Tbsp hot chocolate mix
1 tsp instant coffee

Heat above until warm enough to drink.  Add a heaping tsp of cocoa - whisk until combined - pour into mug, sip and enjoy!

Chicken Biryani

Well wasn't this ambitious? I had a huge craving for Indian food yesterday, so sought out some recipes - and this one from allrecipes.com caught my eye. Was it prep heavy? Yes. Was it worth it? Yes. It was a dull, grey day - perfect for comfort food. Plus, Scottie had just purchased some Indian incense, so the mood was right to tuck in to some spicy, fragrant goodness (along with some sparkling chardonnay, which surprisingly, was a perfect match!). I ended up cooking the chicken portion separately from the rice, as I used brown basmati, which takes 45 mins to cook (as opposed to 20 mins for white rice) - then I combined the two once they were both cooked - and it was amazing.

4 Tbsp vegetable oil (2 for the chicken portion, 2 for the rice)
2 medium onions, finely chopped
3 cloves garlic, minced
1 1/2 Tbsp minced fresh ginger root
1/2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp salt
1 cup chopped canned tomatoes
Spinach (this was my addition in lieu of potatoes, I cooked it beforehand)
2 Tbsp plain yogurt
2 Tbsp chopped fresh mint leaves
1/2 tsp ground cardamom
1 (2 inch) piece cinnamon stick
3 boneless, skinless chicken pieces cut into bite sized pieces

2 1/2 Tbsp vegetable oil
1 small onion, diced
1 pinch powdered saffron (I forgot to add this!)
5 pods cardamom (which I removed after cooking, though one is still hiding!)
3 whole cloves (didn't have any, but used a pinch of ground)
1 (1 inch) piece cinnamon stick
1/2 tsp ground ginger
2 cups brown basmati rice
4 cups chicken stock
dash salt

In a large skillet, oil fry onion, garlic and ginger in 2 tbsp grapeseed oil until onion is soft. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 mins. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally, for about 10 mins. 

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over lowish heat until the chicken is tender, approximately 35 to 45 minutes.  Stir in cooked spinach, if using. 

In the meantime, in a separate pot, heat vegetable oil and fry the onions until they are soft. Add saffron, cardamom, cloves, cinnamon stick, ground ginger and rice. Stir continuously until the rice is coated with the spices. Add the chicken stock and salt. Bring to boil. Cover the saucepan tightly, simmer for 45 mins.

Combine all - spoon biryani into bowls.

NOTES:  I added some chopped cilantro at the end, and for the leftovers, combined a dollop of yogurt with more chopped mint - as I couldn't detect the mint at all. Also, as an afterthought, I toasted some cashews and tossed them in as well, the nutty crunch made a nice addition. Namaste!

Chicken Quinoa Chili

I've been very reluctant to try new chili recipes, as I'm quite pleased with my own thank you very much! Cocoa powder? Cinnamon? Blasphemy! But I swallowed my pride, as it can't hurt to expand my culinary horizons, particularly when wading into previously unchartered territory with ingredients like quinoa. I substituted Yves veggie chicken for the real thing, as it was meat overload last wkd. I've also reduced the cinnamon to 1/4 tsp from 1/2 tsp, as I want to keep it more on the hot-spicy side of things, and thus added cayenne and upped the chili powder and cumin as well; in addition, I added s & p, and some celery - which I think is essential in chili, and threw in a small can of V8 juice in lieu of the chicken stock. Delicious & hearty - I can't wait for leftovers tonight!

1/3 cup quinoa
2/3 cup water
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tsp sugar
1 red bell pepper, chopped
1 zucchini, chopped
a couple celery sticks, chopped
1/4 tsp cinnamon
1 1/2 Tbsp chili powder
1 1/2 Tbsp cumin
dash cayenne
1 tsp dried oregano
1 tsp unsweetened cocoa powder
One 28 ounce can chopped tomatoes
One small can V8 juice
One 15 ounce can black beans, drained and rinsed
One 15 ounce can red beans, drained and rinsed
1 pkg Yves veggie chicken
Chopped cilantro and green onions  

In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 10-15 minutes, or until quinoa is tender and all water is absorbed. Set aside.

In a large pot heat the olive oil over medium heat. Saute onion, garlic and celery with sugar for a bit. Stir in zucchini, peppers and celery and cook for a few mins more. 

Stir in spices, canned tomatoes, V8 juice, and beans; simmer for 30 minutes.

Add the cooked quinoa and Yves veggie chicken - simmer for an additional 5 minutes.  Serve, topped with chopped cilantro and green onions.

Curried Lentils

I've always loved my mom's lentil soup - one of the best soups ever in her amazing repertoire! I usually do 'cheat' curry, by using curry paste, and I did indeed add just a tbsp or so in this to further enhance the broth. Wow. This was freaking fantastic, with the leftovers for lunch today, even more so. Heavy rotation, here I come. (Original recipe from eatingwelllivingthin). 

1 ½ Tbsp olive oil
1 large onion, 2 carrots, 2 celery, 1 yellow bell pepper chopped
3 garlic cloves, minced
2 Tbsp curry powder
1/8 tsp cayenne
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 1/2 Tbsp finely minced fresh ginger
2 1/2 cups small green (Eston) lentils
8 cups chicken stock
1 Tbsp madras curry paste
A whack of chopped cilantro to top

In a large stockpot heat olive oil over medium heat. Add onions, carrots, celery, yellow pepper, and garlic. Cook for 10 minutes or until softened. Add curry powder, cayenne, cumin, salt, black pepper, ginger, and paste (if using). Cook for 2 minutes or until spices are very fragrant.

Stir in lentils and chicken broth. Bring to a boil and reduce heat to low. Simmer for 30-45 mins or until lentils are tender. Top with chopped cilantro. Even a dollop of yogurt would be nice here.

Black Bean Brownies - REVISED

No, I'm serious.

Found this recipe on food52.com and thought I'd give it a whirl. (Had to tweak it somewhat, as some ingredients were missing from the list, yet were added in the instructions, but whatev). A wonderful brownie, moist and tasty, and no 'black bean' taste - not that there's anything wrong with that.

And fibre in brownies? You are my new BFF.

1 can of black beans, rinsed and drained
½ cup brown sugar
1 Tbsp instant coffee
¼ cup cocoa powder 
½ tsp baking powder 
3 eggs
1 Tbsp ground flax seed, plus a splash of water
Dash of salt

250 g pkg dark chocolate chips 
4 Tbsp canola oil

splash of pure vanilla extract
1 cup crushed walnuts (I used pecans)

Preheat oven to 350 degrees, and spray an 8 x 8 pan w/ Pam. 

Mix the ground flax seeds with a splash of water, set aside.

Melt the chocolate in the microwave or on double boiler.

Combine all ingredients (except nuts) into your good processor - blend until smooth.  

Place into baking dish - top w/ crushed nuts and bake for 30-35 mins.

Fussy.Finished.

Spicy Pork and Chilli-Pepper Goulash

Ever so slightly adapted from Jaime Oliver recipe. Huge thanks to my sis for sending this along - it really was spectac - perfect Sunday evening fare. Typical Jaime Oliver bold flavours, and the meat was so perfectly tender - my hubbie thought it was one of the BEST dishes I've ever prepared! (I've not converted the UK measurements here because I'm too lazy, but you can sorta guess as you go along, its a very forgiving recipe).

2kg pork shoulder – its quite marbled with fat!
sea salt and freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chillies, finely chopped
1 generously heaped Tbsp each of smoked and regularl paprika
2 tsp ground caraway seeds
1 tsp each of dried marjoram & oregano
5 peppers (use a mixture of colours)
1 x 280g jar of grilled peppers, drained, peeled and chopped
1 x 400g tin of good-quality plum tomatoes
4 Tbsp red wine vinegar
400g basmati or long-grain rice, washed
1 x 142ml pot of soured cream
zest of 1 lemon
a small bunch of fresh flat-leaf parsley, chopped

Preheat the oven to 350°F. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.

Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in about ¼ cup water and the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for approx 3 hours.

You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer!

When the meat is nearly ready, cook your rice (I served it w/ pasta!).

Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You’re after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in!

Chicken and Veggie Stirfry

After perusing her pork and eggplant masterpiece, my sis inspired me to make a stirfry, which I hadn't made in ages - too long in fact. I used to make them often in Vancouver, where the produce was fresh and readily available. Here, not so much - once a week into Penticton is the best we can muster, but at least Save-On has the goods!

 

2 boneless, skinless, chicken breasts - cut into strips

a bunch of finely chopped ginger and garlic

a combo of broccolini, gailan, carrots, snap peas, bell peppers, and bean sprouts

sauce - 1/2 cup chicken broth, a small glug each of soy sauce, 'Memories of Korea' bbq sauce, oyster sauce, Madeira, rice wine vinegar, sesame oil, 2 tsp cornstarch, a small blob of Asian hot sauce.

 

Heat some oil in highish heat, brown your chicken in 2 batches, to ensure its cooked evenly, set aside on plate. I then deglazed the pan with a bit of chicken stock, then added the ginger and garlic, stir like crazy; add your veggies - continue to stir like a demon. Turn heat down a bit, cover, and cook (steam) for 30 seconds. Add your stirred sauce from above. Stir (you get the point). Add your chicken, keep stirring until the sauce is hot, thick and bubbly. Serve on top of steamed brown rice. The colours were gorgeous, and the dish is quite simple (once you've prepped everything), and satisfying - and I loved the sauce - I'll make a note of it for future reference!

Mutsu Applesauce

Originally grown in Japan, this crunchy, pale green, tart (but not too tart), beauty is my favorite - I only know of one local grower, and I've been buying them from her for 3 years now - a fall tradition! I was devastated to discover a few pears had been thrown into the box, thus ripening them far too quickly, and I had an apple crisis on my hands. I've chopped and frozen and bunch for crisps and smoothies, and just made this wicked batch of applesauce, which will pair (pear - my nemesis!) nicely with our gingery breakfast muffins.

9 peeled, roughly chopped mutsu apples
1 1/4 cups water
1 tbsp sugar
4 cinnamon sticks
a big nub of finely chopped ginger (about 2 1/2 tbsp?)

Combine all in large pot on stove, bring to boil, then cover, simmer - stirring regularly, for about 10 mins or until apples are starting to break down. I didn't want them too mushy, so removed from stove, cooled for a bit - then blended in batches, in the blender. Poke the cinnamon sticks in with your blended applesauce. So freaking smooth, tasty and laden with ginger!