The Smokin' Sister

Butternut Squash and Barley Risotto

2011-11-08T11:30:00.000-08:00

(from grouprecipes.com)

I love a good risotto as much as the next person. But seeing as arborio rice has no significant fibre or nutritional content, saw this recipe using barley and it definitely got my attention! This was amazing - smooth, rich, creamy, everything a risotto should be - but there is no butter in this (believe me - you won't notice), and it tastes exactly like risotto. Also, I'm on this huge butternut squash kick at present - can't get enough!

2 1/2 cups butternut squash, peeled and cuted, into bite size chunks
1 onion, finely chopped
1 1/2 cups barley
2 cups chicken or veggie stock
splash dry white wine (shocking I didn't have any, used vermouth!)
2 tbsp fresh sage, chopped
1 tbsp olive oil
approx 1/4 cup parmesan
bag of spinach

Heat olive oil in heavy bottomed skillet. Add the onion and cook on a medium heat for 5-8minutes until translucent, not browned. Add the garlic, cubed squash and the splash of wine. Cover and cook on medium for a couple of minutes until you can no longer smell the alcohol.

Add the barley and stir well, cook for a couple of minutes.If the barley sticks add splash of stock. Then add the herbs and salt and pepper to taste. Add the remaining stock (yes all in one go!), bring to the boil and then reduce to a gentle simmer.

Cook for approx 30-35 minutes until all the liquid is absorbed and the barley is tender; Stir occasionally to prevent it sticking to the bottom of the pan.

Bean with (not quite) Bacon Soup

2011-11-08T11:21:00.000-08:00

Before I learned how to make a proper batch of soup, I thought Campbell's Bean with Bacon was the best thing ever! I actually had some a while ago, and either my taste buds have evolved, or they have altered their recipe - it seemed sweeter than I remembered ... definitely not a good thing. I did revise the original recipe some (easy to google) - I didn't soak the beans and instead used canned, didn't have bacon or liquid smoke, but did purchase a big hunk of smoked pork hock, which was nasty looking, but produced amazing results! Au revoir Campbells ... hello something that tastes quite a lot like Campbells, as I remembered it!

1 medium sized smoked pork - boil in a big pot with a bunch of water, for approx 2-3 hours.

Remove 'thing' from pot, let cool and remove all the meat (not pleasant), set aside. Let stock cool - remove skim on top, then you're good to go with your stock. I used approx 10 cups for this recipe.

To the stock, add:

3 medium carrots, minced
3 medium celery stalks, minced
1 medium onion, minced
1/2 teaspoon thyme
2 cloves garlic, minced
4 ounces tomato paste
1 dash red pepper flakes
3 cans white kidney beans
salt and pepper, to taste

Cook until veggies are done, add beans, season to taste.

Pumpkin Gingerbread Loaf

2011-11-08T11:10:00.000-08:00

(from prevention.com)

Continuing on the high from the previous loaf, I thought I'd try my luck again - imagine my surprise when this resulted in another winner - squeeeeee! I didn't think it was possible to bake without sugar, eggs or fat - but here it is - perfect for autumn breakfasts, and a great accompaniment to applesauce ...

2 cups whole grain pastry flour (hmm, used 1cup white, 1 cup whole wheat regular flour)

1 ½ tsp ground ginger

½ tsp salt

1 tbsp grated fresh ginger (I think I doubled this amount)

1 cup pumpkin puree (I used leftover roasted butternut squash - yum)

½ cup walnuts, chopped

Preheat the oven to 350°F. Coat a nonstick loaf pan with cooking spray.

In a large bowl, combine the flour, ginger, baking soda, salt, cinnamon, and cloves. In a separate bowl, combine the molasses, milk, pumpkin and fresh ginger. Add the flour mixture and walnuts. Pour batter into prepared pan. Bake for 40-45 mins.

Butternut Squash and Dark Chocolate Loaf

2011-11-08T11:05:00.000-08:00

(Adapted from The Whole Grain Gourmet)

I'm not a baker ... most of my attempts have been met with disappointment and frustration. This recipe however, was a triumph - rich, moist, flavourful, my most successful baked good to date! Loved everything about it - enjoy!

1/3 cup unsalted butter, at room temperature

¼ cup honey
½ cup packed natural brown sugar

1 tsp vanilla extract
2 eggs

1 ½ cups roasted butternut squash puree

1 cup white flour

¾ cup (minus ½ tbsp) whole wheat flour
½ tsp salt
½ tsp cinnamon
1 tsp baking soda, diluted in 1/4 cup hot water
½ cup dark chocolate chips
½ cup chopped pecans (I used walnuts)

Preheat oven to 325 degrees. Combine flour, cinnamon, and salt in a bowl. Whiskand put aside.

In another large bowl combine butter, honey and sugar. Beat for two minutes.Add the eggs and lightly beat until just combined. Mix in squash and vanilla -do not overmix. Gradually beat in the flour mixture in thirds.

Dilute the baking soda in the water and beat into batter. By hand, stir in thechocolate and nuts.

Pour the batter into a greased 9x5 inch loaf pan and bake at 325 forapproximately 55-65 minutes. Test with a toothpick for doneness, and be carefulnot to over-bake or the loaf will dry out. Once out of the oven let cool 10minutes, then remove loaf from pan and cool on a wire rack. Delicious if eatenwarm, though it does tend to fall apart! After a few hours it slices morecleanly.

Turkey White Bean Pumpkin Chili

2011-11-08T10:49:00.000-08:00

My sis L is as much a chili fan as I am, so I was delighted when she sent me this recipe - something pretty much out of my chili comfort zone! Very different from the 'usual', but really pleasant, I added some jalapenos for extra heat, and upped the spice content as well.

cooking spray

2 lb 99% lean ground turkey

½ tsp olive oil

1 small onion, chopped

3 garlic cloves, minced

1 tsp chili powder, to taste

2 bay leaves

2 tsp cumin

1 tsp oregano

2 (15 oz cans) of white northern or navy beans,rinsed and drained

15 oz can pumpkin puree (not pumpkin pie filling)

4.5 oz canned chopped green chile

2 cups low sodium, fat free chicken broth (I think I used 1.5 cups)

fat free sour cream for topping (optional)

chopped cilantro and chives for topping (optional)

salt and pepper to taste

Heata large heavy saute pan over high heat and lightly spray with oil. Add meatand cook, breaking it up until white, about 5 minutes. Add to crock pot.Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; addcumin and sauté another minute. add to crock pot. Add beans, pumpkin puree, greenchilis, broth, chili powder, oregano, and bay leaves. Cover and cook onhigh for 4 hours or low for 8 hours.Remove bay leaves and adjust seasoningto taste before serving. Enjoy!

Mushroom Pizza

2011-11-08T10:40:00.000-08:00

I found a recipe for mushroom crostini, and thought it would translate onto a biggie pizza crust - which it totally did! Super easy, really nice dish.

Saute:

12 brown mushrooms (sliced smallish)
2 cloves garlic
1 shallot

Add 1/4 cup red wine - reduce in the mushroom mixture. Remove from heat - add some 6 finely chopped fresh sage leaves.

Smother onto pizza crust, top with shredded cheese of your choice, bake - tada!

Mediterranean Barley Rice Salad

2011-11-08T10:32:00.001-08:00

(from Canadian Living)

Oh the shames for not updating the blog ... oh well, better late than never! This little gem of a salad was probably the best thing I tasted this summer - no, I'm serious! Everything about it was amazing - taste, texture, quality of leftovers - check! I don't care for fresh spinach however, so used arugula instead.

1 cup pearl barley, rinsed

1 cup basmati rice, rinsed

3 cups cherry tomatoes

½ large red onion

1 sweetred pepper

1 English cucumber

4 cups baby spinach, coarsely chopped

1 pkg (200 g) feta cheese, crumbled

Dressing – whisk together,pour over salad to coat – refrigerate 30 mins or 24 hrs:

½ cup extra-virgin olive oil

½ cup lemonjuice

1 tsp dried oregano

1 tsp salt

½ tsp pepper

In saucepan of boiling salted water, cook barley until tender, about 20minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutesto dry. Transfer to large bowl.

Meanwhile, in separate saucepan, bring 1½ cups salted water to boil. Add rice;cover, reduce heat and simmer until tender and no liquid remains, about 15minutes. Let stand for 5 minutes. Add to barley mixture; let cool.

Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumberinto 1-inch chunks; add to barley, tossing to combine. Add dressing, spinach and feta.

Lemony Chicken Souvlaki with Herbed Bulgur Pilaf

2011-07-25T14:59:00.000-07:00

(from Chatelaine)

Okay, now we're talking - now THIS, I would make again and again - a total hit! I made a few slight alterations, also I marinated the mixture for 2 days - resulting in very moist, tender and highly flavoured chicken, and the bulger side dish was a perfect accompaniment - highly recommended!

8- 10” wooden skewers
1 cup bulgur
1/4 cup lemon juice
1/4 cup olive oil
2 tsp garlic powder (I never use the dried, used fresh!)
1 1/2 tsp dried oregano leaves
3/4 tsp salt
3 skinless, boneless chicken breasts
1 small red onion, cut into chunks
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
Also added a bunch of lemon basil - yum

Soak skewers in water for 20 min. Cook bulgur as per instructions.

Stir lemon juice w/ 2 tbsp oil (I used all), garlic powder (fresh!), oregano and ½ tsp salt in a large bowl. Cut chicken into 1” pieces. Add to bowl and coat well. I also added some parsley to this. (marinate!)

Preheat barbecue to medium. Thread chicken onto skewers with onion chunks, leaving space between pieces (I didn’t do this). Oil grill and barbecue skewers, lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 -10 min.

Stir remaining (additional!) 2 tbsp oil and 1/4 tsp salt into bulgur along with dill and parsley and whatever other herbs you like. Devour!

Chickpea-falafel Burger

2011-07-25T14:53:00.000-07:00

(from Chatelaine)

Okay, the proper title is ... w/ cucumber - and while we absolutely served it WITH cucumber, I didn't put it into the mix - your choice. I wouldn't say its the best veggie burger I've ever had, it was okay - nice and easy for weekday dinners, but I may try it again, with some different spices perhaps?

1/3 cup large-flake oats
1 cup chickpeas, drained
3 garlic cloves, minced
2 green onions, chopped
1 egg
2 tsp chili powder
1 tsp oregano
1/4 tsp salt
1 packed cup lentils, drained
1/2 cup diced English cucumber
1/2 cup finely chopped fresh parsley

Whirl oats in a food processor until ground. Add chickpeas, garlic, onions, egg, chili powder, oregano and salt. Whirl, scraping down mixture, until smooth. T/S to a medium bowl. Stir in lentils, cucumber and parsley. Shape into four 3 ½” wide patties. Heat a large non-stick frying pan over medium. Spray pan with cooking spray. Cook 2 patties until golden and warmed through, 2 to 3 min per side. Repeat with remaining patties. Top with tahini sauce (1/4 cup tahini paste + 3 tbsp lemon juice) or roasted plum tomatoes (I didn't serve it with the tahini sauce, we had a salad of fresh tomatoes and cucumbers, and topped the burgers with some harissa sauce and tsatsiki!)

Broccoli Pine Nut Pasta Salad

2011-07-25T14:48:00.000-07:00

(from Moosewood Restaurant Daily Special)

This was so great, I've made it 3 times now! The bow tie pasta is adorbs, but I can rarely find the 'healthy' stuff ... so feel free to experiment with your fave. Kept nicely in the fridge, I love all the fibre goodness of the broccoli, and I added tomatoes when I was serving, because no one likes a refrigerated tomato :(

1/2 lb or so wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)

Bring a large pot of water to a boil. Cover and cook the pasta until al dente.

Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.

When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. (Actually, I made the dressing and tossed it all together!)

Grilled Jerk Pork Tenderloin

2011-07-25T14:42:00.000-07:00

Hmmm, unsure where I found this, but needless to say, its a keeper! Absolutely fantastic, memories of the Caribbean (where I've never been - oh well!)

The leftovers were freaking amazing, popped some slices on buns with horseradish and lettuce and stuffed our faces for days :)

2 habanero peppers (I used jalapenos)
1 small onion, chopped
2 bunches green onions, chopped
one 1” piece fresh ginger, peeled & thinly sliced (shocking, but I didn’t have any )
1 bunch of fresh cilantro
3 cloves garlic, peeled
¼ cup apple cider (substituted cider vinegar)
¼ cup white vinegar (see above)
3 tbsp soy sauce
2 tbsp olive oil
1 ½ tbsp packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 tsp black pepper
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
2 ½ lbs pork tenderloin

Combine peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed and remaining spices. Continue to blend until smooth.

Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.

Sprinkle tenderloins with some salt. Oil the grill rack. Grill tenderloins until an instant-read thermometer inserted into the center of each reads 145° (approx 20 minutes?); the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.

Harissa

2011-07-25T14:38:00.000-07:00

(from tastefoodblog.com)

My hubby is addicted to spicy stuff - hot sauce of all sorts, hot peppers, anything - so this was a welcome addition to the condiments in the fridge, and super easy to make!

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
I also added a dash of paprika for maximum colour!

Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) We had used up the entire contents within about 2 weeks!

Quinoa-and-Apple Salad with Curry Dressing

2011-05-26T12:45:00.000-07:00

(Martha Stewart)

Gotta love Martha's recipes, even if she is a rich smug bitch! Nice salad, will be great for picnics, and of course I love anything with curry! Double up on the dressing ingredients below, as I did - as the leftovers will need a little refresher.

1/4 cup whole almonds, roasted, chopped
1 cup quinoa (I mixed red and white)
1 tsp honey
1 tbsp finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 tbsp fresh lemon juice
Freshly ground pepper
2 tbsp extra-virgin olive oil
2 tbsp dried currants (I used raisins – which were fine!)
1 small apple, cut into 1/8-inch-thick wedges (I finely chopped mine)
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Orzo-Stuffed Peppers

2011-05-26T12:42:00.000-07:00

from handletheheat.com)

I had all the ingredients on hand, so why not?! Easy, tasty, nice vegetarian option on weeknight after stressful work day!

1 (28-oz) can whole Italian tomatoes
1 tbsp dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
4 cups low-sodium chicken or veggie broth
1 cup orzo
6 sweet bell peppers (red & yellow)
1/4 cup chopped basil

Preheat oven to 400 degrees.

Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.

Butternut Squash Risotto with Crispy Sage

2011-05-26T12:39:00.000-07:00

from applepiepatispaate.com)

I think this is was my first attempt (Scottie stirred) at risotto - and it was delish! Oh, the risotto ...

For the Risotto:
2½ cups veggie or chicken stock
2 tbsp olive oil
1 small onion, chopped
a dozen fresh sage leaves
3/4 cup arborio rice
One whole butternut squash, roasted, chopped
3 tbsp unsalted butter
kosher salt and freshly ground black pepper

For the Crispy Sage:
butter
a bunch of fresh sage leaves

For Serving:
Reggiano parm

Heat the stock and keep at a gentle simmer over low heat.
In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.

Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.

Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness. Stir in cooked squash and parm near the end, serve w/ crispy sage on top!

Chicken Shami Kebabs (Burgers?)

2011-04-13T16:08:00.000-07:00

(from fortheloveofyum.wordpress.com)

Okay, this is one of those ambitious recipes I just had to try - I couldn't resist the lovely photo, plus, we loves us some Indian treats!

They were pretty good. But dry. Which is unforch. But of course there was very little fat in the chicken, so I'm not surprised. They were however quite flavourful.

I also made them into patties, not into little kebab size, as we were having them with a salad. They would be cute as little bites, but like, a lot of work.

The first night I served them with the 'xmas chutney', which was tasty; and the next time I globbed some 'Memories of Punjab' tamarind sauce on them - which was also yummy. I think if I venture down this road again, I'd keep some of the cooking liquid (who knew I had to drain it?). Anyhow, for those brave enough, here you go:

for cooking the chicken:
water, as needed
2 ½ lbs boneless chicken thighs, in large chunks (I used a mixture of thighs and some breast)
1 medium sized red onion, roughly sliced
half a bulb of garlic, peeled
2 inch piece of ginger, roughly chopped
1 cup yellow split pea lentils soaked overnight and washed (what? I used green lentils, cooked the same day, no soaking)
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
½ tsp whole cloves
6 green cardamom pods
10-12 dried red chilies, use less for less spicy (hmm, I used 3 biggie mexican chilies)
1 cinnamon stick, broken in half
2 bay leaves
salt, to taste

after cooking the chicken you will need:

1 cup chopped cilantro
½ cup chopped mint
2-3 green chilies, chopped (I used a large jalapeno, finely chopped, seeds and all)
½ a red onion, chopped
4 scallions, chopped
2 eggs
oil for frying

Cook the lentils until soft, 30 mins or so. Set aside.

In a large pan, add the chicken, a little oil, and all of the items listed (including spices) under the “for cooking the chicken” ingredients. Also, add a little water, about ½ cup. Cook the chicken on med heat for 15 mins and then turn the heat to medium low and continue cooking for 45 more mins, or until the chicken is very tender and all the water has evaporated. You may need to add more water to the pot if it evaporates too quickly, just make sure you cook until the chicken is tender and the onion, garlic, and ginger are very soft. Remove the cinnamon stick, black cardamom, and bay leaves.

Once the chicken is cooled, allow it to cool for 15-20 mins. After it has cooled slightly, transfer it to a large food processor with the cooked lentils and pulse until they are combined. Transfer the chicken and lentil mixture to a large bowl and add in the chopped cilantro, mint, scallions, green chilies, and red onion. It’s time to get messy and crack in the 2 eggs and mix it all together with your hands. Once everything is combined, form the chicken into round kebabs (or burgers!).

Next, in a frying pan heat some oil on medium heat and fry until browned on both sides. Enjoy!

Thai 'Fried' Rice

2011-04-13T15:53:00.000-07:00

The best ever!

I had a huge craving for some thai fried rice, and of course, being Summerland, um, no. I threw this together after tasting some recently purchased pineapple. Best.rice.ever. No, I'm serious. Didn't even really need the prawns, though it added some protein (and colour), and I had them on hand. Tofu would be nice. Oh, the leftovers were just as good, if not more so. I want some now!

Stir fry the following in some oil:
2 shallots, thinly sliced
3 cloves garlic, minced
1 jalapeno, finely chopped (seeds and all!)

Add your sauce:
3 Tbsp. chicken stock
3 Tbsp. fish sauce
2-3 tsp. curry powder
1-2 tsp. agave

Add approx 4 cups cooked rice (J’s blend!) (remember to let it cool completely in the fridge)

Stir like mad, then add:
A generous amount of fresh chopped pineapple
A handful of unsalted peanuts
Approx 1/2 cup frozen peas, thawed
Approx 1/4 cup raisins
Green onions, finely sliced
A bunch of chopped cilantro
Prawns

DEVOUR!

Spicy Noodles with Asparagus and Broccoli

2011-04-13T15:42:00.000-07:00

(from getnatured.blogspot.com)

I've been cooking up a storm, but haven't posted anything - my bad. And of course, I've since forgotten a few recent ones ... oh well, better late than never to get some good stuff out to my millions ... hundreds ... okay one steady reader out there.

This was absolutely wonderful - it retained its moisture over the days - unlike so many 'pasta salads' past ... I'll absolutely make this again, no hesitation! We served it warm, as spring has been sadly derailed :(

I also added fresh ginger and garlic, just because.

½ lb soba noodles or whole wheat pasta (I used brown rice spirals)
2 cups chopped fresh broccoli
1 bunch asparagus, cut in bite-sized pieces
1 cup shredded carrots
2 tbsp toasted sesame seeds, lightly toasted
some green onions, chopped
¼ cup tamari
1 tbsp chili garlic sauce (I used sambal olek, plus added a hunk of finely chopped ginger, and about 3 finely chopped garlic cloves)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tsp aji-mirin (rice wine), optional (I used Madeira!)
chopped cilantro

Make your sauce by whisking together the above.

Cook the noodles according to the package directions. In the last minute of cooking, add the broccoli and asparagus to the pot. Drain, and toss with the carrots, sesame seeds, and green onions.

Pour the sauce over the noodle mixture and toss well. Serve at room temperature or chilled (I think room temp or warm).

Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad

2011-03-25T16:52:00.000-07:00

(from closetcooking.com)

This.Was.So.Good. Oshi oshi! Am having the leftovers tonight, by grilling some colossal prawns (which I'll marinate in some of the teriyaki), and 'rest' them on top of the salad for a glam Friday night treat! (haha, 'resting' ... a reference from the UK series "The Trip")

I could eat this every day. No, I'm serious.

1 cup quinoa (I used half red, half regular)
2 cups water
1/2 tbsp oil
4 ounces shiitake mushrooms (I think I used more), remove stems, and thinly slice
2 tbsp homemade teriyaki sauce * (OMG so delish – double the recipe, as you’ll need more)
1/2 tsp sesame oil
1/2 pound asparagus (bite sized pieces, steamed) (I used a bunch)
1/4 cup edamame (blanched)(or more, to taste)
1/2 tsp sesame oil
a bunch of chopped green onions
a couple tbsp sesame seeds (toasted)

*3 tbsp soy, 3 tbsp mirin (I used madeira), 3 tbsp sake, 1 tbsp sugar (I used agave, so didn’t heat)
Directions: Heat in the soy, mirin, sake & sugar in a small saucepan until the sugar is dissolved. (you can substitute agave or honey)

Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
Heat the oil in a pan.
Add the shiitake mushrooms and saute for a few minutes.
Add the teriyaki sauce until it is absorbed, about 1-3 minutes.
Add the sesame oil and remove from heat and let cool a bit.
Mix everything and serve.

Butternut Squash Mac ‘n Cheese

2011-03-17T13:18:00.000-07:00

(based on Martha Stewart's recipe)

After being derailed due to yucky and expensive cauliflower, I had to come up with a Plan B for the butternut squash - bingo! This far exceeded our expectations - it was rich, creamy, and absolutely delicious. I lightened it up with almond milk, and reduced fat ricotta - not that you'd have noticed it was lower in fat. Wonderful dish - I'll absolutely make this again. Not that we ever need convincing when it comes to pasta.

Bake squash, on a sheet of parchment at 400 degrees for about one hour, until soft. Scoop out squash flesh and set aside.

Meanwhile, in a large pot place stock, milk, squash and spices on a medium simmer. Cook for about 5 minutes. Then, with an immersion blender (or use your cuisinart), blend until pretty smooth.

Place all cheeses, except a little Parmesan (save in a bowl for topping) in a large mixing bowl, stir to combine. (I actually added this to the heated squash mixture - then tossed all the pasta in)

When pasta is al dente, add to the heated pasta, and combine everything - the pasta will continue to cook a bit.

In the meantime, I toasted the breadcrumbs in a pan, with a little olive oil, then added some parm.

Spoon up your pasta, and top it with some of the the crumb mixture.

Oh, the leftovers were just as amazing :)

Mulligatawny Stew

2011-03-06T12:33:00.000-08:00

(from makinglifedelicious.com)

I always think of Elaine and the Soup Nazi when I hear 'mulligatawny' - so obviously I had to make this! Admittedly, I wasn't wowed after it was done - so I upped the spice quotient to include some cumin, ground ginger and a liberal sprinkling of cayenne for some heat, oh, and a heavy handed spoonful of madras curry paste - I think it is a forgiving recipe that way. Needless to say, the leftovers once again eclipsed the night of, and we still have some to tuck into - much to my delight. Really great dish - easy too.

2 tbsp olive oil
2 yellow onions, chopped (about 3-4 cups)
2 tsp minced garlic, (3–4 cloves)
1 tbsp fresh ginger, finely chopped (I always use more ginger)
1 tbsp curry powder
2 tsp garam masala
¾ cup green or black lentils, rinsed (I used just more than a cup of black beluga lentils)
15 ounce diced tomatoes, with their liquid
32 ounce chicken or vegetable broth
½ cup light unsweetened coconut milk
1 lemon, cut into wedges, for serving (opt) (was a must)
a bunch of chopped cilantro, for serving (opt) (oh yes)
salt to taste

Heat the oil in a stockpot over medium-high heat. Add the onions, garlic, ginger, curry powder and garam masala and sauté it, stirring occasionally, until the onions are lightly browned, about 6-8 minutes. Stir in the lentils to coat them.

Add the tomatoes and broth. Bring the soup to a boil and then turn down the heat and simmer, stirring it occasionally, until the lentils are tender.

How long this takes varies depending on the lentils you use - I think I cooked it for 30 minutes or more?. The soup thickened considerably during this time.

Stir in the coconut milk until it is heated through. Add salt to taste. (the original recipe had the soup pureed, I did not - it was a wonderful texture as is).

Serve over J's wicked rice blend, squeezing fresh lemon juice over it, and garnishing with fresh cilantro (and green onions - my obsession!)

Smoky Spanish Zarzuela with Chorizo and Wheat Berries

2011-03-06T12:19:00.000-08:00

(from thelunacafe.com)

In Spain, the term zarzuela (pronounced thahr-thway-lah or sometimes zahr-zway-lah) refers to a type of light opera consisting of song, dance, and theatre. This culinary namesake, which is a seafood soup, has a full measure of drama, typically featuring halibut, mussels, shrimp, and squid—an all-star cast in an intriguing and finely tuned broth. This version is enlivened with smoked paprika, ancho chile paste, and chorizo (didn’t have the fresh mussels or clams either so used a can of clams, nor the halibut – but whatevs!) - the end result was magnifico nonetheless! The recipe called for farro, which I understand is the more expensive and smug cousin (the tall willowy blond) of wheat berries (the stumpy redheaded stepchild) – which I always have on hand.

2-3 cups cooked Farro (or wheatberries)
2 dried ancho chiles

Seafood Stock:
2 cups clam or seafood nectar ( I had frozen seafood stock on hand)
1 cup dry white wine
1 cup ancho chile water, from below
shells from 1 lb prawns, from below (didn’t use, as had the stock)
several sprigs parsley (see above)

Chorizo:
2 tbsp cold pressed, extra virgin olive oil
2 large Spanish dried chorizo sausages, diced (I had 5 small, uncooked ones – which I parboiled, removed that icky casing, then fried with the onions and garlic!)

Soup Base:
2 cups chopped yellow onion
2 cloves garlic, minced (I doubled)
2 tsp smoked paprika
2 cups reduced seafood stock, from above
14½ ounce can chopped tomatoes w/ juice
14½ ounce can crushed tomatoes (I used passata)
1 bell peppers, chopped
s & p, to taste

Seafood:
1 lb large prawns in the shell
1 lb small manila clams, shells tightly closed, scrubbed, ½ lb small Washington blue mussels, shells tightly closed, scrubbed and debearded (or 1 can of clams and use more sausage?!)

Garnish:
A bunch of chopped flat leaf parsley and thinly sliced green onion

To prepare the farro, in a large saucepan, bring 6 cups of chicken or vegetable stock (or water) to a boil and add 1½ cups of farro. Boil for 5 minutes, cover, and simmer for about 50 minutes, until the grain is tender and nicely chewy (wheat berries take about . Drain and rinse under cold water. Drain again thoroughly and store in a covered container in the refrigerator until needed. (You will have about 3 cups of cooked farro.) Just before adding to the soup, heat for a minute or two in the microwave.

To prepare the ancho chile paste, put the ancho chiles into a 2-cup measuring cup and cover with boiling water. Weight the chiles down with something heavy so that they are submerged in the water. Let hydrate for 15-30 minutes. Pour the water through a sieve into a clean measuring cup and taste it. If it is not bitter, reserve 1 cup and discard the remainder. Pull the stems from the chiles, tear them open and scrape away the seeds. Mince or puree the chiles to a paste. You should have 3-4 tablespoons of ancho chile paste. Reserve.

To prepare the seafood stock, in a 2-quart saucepan, bring the reserved ancho chile water, clam nectar, and wine to a simmer. Peel and devein the prawns, leaving the tails on the prawns. Add the peels to the water, along with several sprigs of parsley. Simmer until the stock is reduced to 2 cups, and then strain into a clean container. Reserve.

To make the soup base, in a 3½-quart or larger skillet, heat the olive oil. Add the chorizo and cook for one minute or so, until starting to crisp and releasing fat. If you now have more than ¼ cup fat in the pan, drain off a tablespoon or so.

Add the onions, garlic, and ancho paste to the pan and cook slowly until the onions are translucent and softened, about 10 minutes. Add the smoked paprika and cook for 2 additional minutes.

Add the reduced seafood stock from above, chopped tomatoes, crushed tomatoes, green bell pepper, and red bell pepper. Simmer for 5-10 minutes, partially covered, until flavors are melded but soup has not reduced significantly. Season the soup base to taste with salt and pepper. The soup can be made ahead to this point, cooled, refrigerated, and reheated just before serving. In this case, you might want to add another ¼ cup each of chopped red and green bell pepper to brighten the color.

Just before serving, heat the prepared farro. (I simply crumbled a bunch of the cooked wheatberries into the soup, and cooked the prawns near the end, then stirred in the canned clams!)

Bring the soup to a simmer, add the clams and mussels, and cover. Cook for 3 minutes and uncover to see if all or most of the shells have opened. If not, cover again and simmer for another 2 minutes. When most of the shells are opened, discard any that remain closed.

Divide the shellfish between 4-6 large bowls and keep warm for a minute. Add the prawns to the simmering soup base, cover, and cook until bright pink on both sides, about 1-2 minutes. You may have to turn the prawns in the soup to cook them evenly. Divide the prawns between the bowls.

Ladle the soup base over the shellfish in each bowl. Add a ½ cup scoop of farro to the center of each serving, and sprinkle with parsley and green onion. Serves 4-6 – and it really did – the leftovers are more amazing than the first night.

Tartufata Pizza

2011-02-27T12:23:00.000-08:00

Okay, so I found this little jar of goodness @ the Italian market in Kelowna, called 'salsa tartufata', a mushroom and truffle sauce - how could I resist? They also sell these amazingly slim but huge whole wheat pizza crusts, thinner than a communion wafer! So, I slathered the crust with the sauce, sauteed a whole bunch of thinly sliced brown mushrooms, then added some shredded mixed Italian cheeses, including parm. Bake. Cover slices with thinly sliced green onions to serve (this has become an obsession of mine - goes so well with pizza, adds freshness and crunch). This.was.so.good. As Lidia says at the end of each show, Tutti a Tavola a Mangiare! (Loosely translated as everyone to the table to eat!)

Quinoa Turkey Meatloaf

2011-02-27T08:58:00.000-08:00

(from theperfectpantry.com recipes)

After having the best meatloaf ever (my sis' recipe, on this site) I was hesitant to try an alternative. But I'm super keen on ground turkey, and I've been neglecting the quinoa lately, so tada! This was spectac, with a wonderful light texture - and because I'm used to a meatloaf with a tomato-ish topping, I slathered the remaining chili sauce from the jar (mixed with a bit of water), along with a bit of salsa, on top before baking. Unlike myself, Scottie didn't grow up with amazing meatloaf, so was not as giddy as me contemplating his dinner, but he had to admit it was wonderful - he even tucked in for seconds. Served this with oven-roasted broccoli (recipe on this site - a fantastic accompaniment).

2 tbsp extra-virgin olive oil
1 large onion, finely chopped
1 jalapeño, finely chopped (I always keep the seeds intact for heat!)
1 tbsp ground cumin
1½ cups cooked quinoa (1/2 cup quinoa cooked with 1 cup of water)(I used half white, and half red for colour, plus used a bit more)
1.3 lbs lean ground turkey
¼ cup chopped fresh basil (didn’t have this on hand - did it need it? I don't think so)
2 tbsp tomato paste; 1 tbsp tomato ketchup (I used ALL Heinz chilli sauce)
1 large egg
1 tsp coarse sea salt
1 tsp fresh black pepper

Cook the quinoa, set aside.

Preheat oven to 375°F. Coat an 8-1/2x4-1/2x2-1/2-inch loaf pan with cooking spray, and set aside.

In a small frying pan, heat the olive oil over medium heat. Add the onion and jalapeño to the pan, and cook, stirring frequently, for 3-4 minutes, until the onion is soft. Stir in the cumin, and cook for one minute. Remove from heat.

In a large mixing bowl, combine the onion mixture and the remaining ingredients. Mix thoroughly, and transfer to the loaf pan. Bake for one hour. Turn the oven off, and let the meatloaf sit in it for 10 minutes. Then, remove from the oven, and let the meatloaf cool for 5 minutes before slicing and serving (devouring).

Broccoli Cheese Soup

2011-02-27T08:53:00.000-08:00

(From Cook's Illustrated)

Oh I know, yet another blended soup - you'd think I'd be tired of them by now, but apparently not. This one truly delivered - though I didn't peel the stems as well as I should have, as there were some really woody fibre bits throughout (oops), so I had to pick them out. But otherwise (if you are still reading this) it really was tasty - perfectly balanced flavours and texture (other than the stringy bits) - and the colour, wow - the addition of spinach took it to a new level. Oh, and I likely upped the cheese content, just a smidge.

2 tbsp unsalted butter
2 pounds broccoli, chopped into 1” pieces (include the stems but peel them and cut them into 1/4 inch-thick slices)
1 medium onion, chopped
2 garlic cloves, minced
1½ tsp dry mustard powder (or in my case, some Dijon – I never have dried mustard on hand!)
pinch cayenne
Salt
2-3 cups water
1/4 tsp baking soda
3 cups chicken broth
2 oz baby spinach
3 oz sharp cheddar, grated
1 ½ oz parmesan, grated
pepper to taste

In a large pot or dutch oven, heat butter over medium high heat. Add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Stir frequently and cook until fragrant, about 6 minutes. Add 1 cup water and baking soda and bring to a simmer. Cook until broccoli is very soft, about 20 minutes.

Add broth and 2 cups water and increase heat to medium high. Bring to a simmer, then stir in spinach and cook until wilted, about 1 minute. Add cheeses and blend soup with an immersion blender (alternatively, you can transfer soup to a blender and blend in two batches).

Adjust consistency of soup to your liking with remaining water (I found it didn't need any more). Season to taste with salt and pepper.

Minestrone with Fennel and ...

2011-02-16T16:47:00.001-08:00

Watercress? Well, couldn't find any :( but used arugula instead!

(from healthygreenkitchen)

Another amazing soup recipe. I wonder how many pots of soup I've made throughout my lifetime? A lot I'd say. This will be added to the heavy rotation list, as it more than delivered. Very spring like - something I could use right about now (so done with winter). And note to self - must experiment with fennel bulb more often - its very tasty and has a great mouth feel. I stirred in some arugula near the end, and also substituted pasta for potato - because I've never had a minestrone without pasta. Oh, and I added some chopped, organic zucchini as well, for the same reason.

2 tbsp olive oil
1 large onion, peeled and chopped
3 large cloves of garlic, minced
2 large carrots, peeled and chopped
3 small/1 large Yukon gold potato, chopped (or pasta!)
1 fennel bulb, trimmed, peeled and chopped
4 cups chicken stock, plus 1-2 cups more, if needed (it was needed)
one 15 oz. can of white kidney beans, drained (or use chickpeas?)
one 28 oz. can of tomatoes, with juice
chunk of Parmesan cheese rind, opt (didn’t have a rind, but added some grated parm to serve)
sea salt & fresh ground black pepper
1 bunch watercress, cleaned & chopped fine
1 cup of minced parsley

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften and brown a bit.

In a separate pot, cook the carrot w/ the tomatoes (a tip my mommy gave me!)

To the onion mixture, add the stock, the beans, the tomato mixture, breaking them up with a wooden spoon as you go. Add the Parmesan rind (and pasta, if using) (and zucchini!). Bring the soup to a boil, then reduce the heat to a simmer, add 1-2 cups more liquid if necessary, and cook for 20 minutes or so, until the pasta is tender. Allow to cool a bit and taste the broth. Add salt, if needed, and pepper.

Take a handful of the greens and place in serving bowl (I didn't do this). Pour the hot soup over the greens and garnish with a generous sprinkling of grated Parmesan cheese, if desired. (heck yes, I desire!)

Thai Pork Stir Fry

2011-02-16T16:41:00.000-08:00

(From thewholekitchen.wordpress.com)

I think I've found the perfect stir fry. No, I'm serious. It's just that good. This, and the Dan Dan Noodles, may amongst the best things I've ever consumed. I sort of top up ingredients as needed, so feel free to muck with the recipe.

I cooked the meat separately, ahead of the veggies, then added the meat to the veggies, and served. This was so freaking tasty, and it screamed authentic Thai all the way.

And needless to say, it has to be served with the best rice I've ever had, courtesy of my cooking sister!

Heaven in a bowl guaranteed.

1.3 lbs lean ground pork
1/2 red onion, sliced (used regular cooking!)
1 large carrot, peeled and sliced thin (I chopped)
1 bell pepper, sliced
2 tsp grapeseed oil, divided
1 large shallot, sliced
1 jalapeno, chopped
3 cloves garlic, minced
2 tbsp fish sauce, divided
1 tbsp fresh ginger, grated, divided
2 tbsp cooking sherry
1 tbsp honey
1 tbsp hoisin sauce
2 tbsp chili garlic sauce
1/2 cup cilantro, chopped (or go to town with it!)
4 scallions, sliced

Crumble the pork into a bowl. Pour 1 tbsp of the fish sauce and half of the ginger over the pork and mix gently with your hands. Set aside (and wash your hands).

In a small bowl, combine 1 tbsp fish sauce, 1½ tsp grated ginger, 2 tbsp sherry, 2 tbsp chili garlic sauce, 1 tbsp hoisin & 1 tbsp honey and stir, dissolving the honey into the liquids. Set aside.

Heat a 12″ non-stick skillet over medium-high heat. Add 1 tsp oil, then add the onion, carrot and bell pepper. Saute for 3-4 mins, until the carrots begin to soften, but still have a little crunch. Scoop the veggies out of the pan and into a bowl and set aside.

Turn the burner down to medium low, and return the pan to the heat. Add the last tsp of oil to pan, then add the sliced shallot & jalapeno and sauté for 5 mins, stirring occasionally. You want the heat low enough so that you don’t burn the aromatics.

Turn to medium - add the garlic and stir until fragrant, about 30 sec. Add the pork to the pan, and stir. Brown the meat until cooked through, then add the vegetables back to the pan and pour the sauce over the meat & veggies. Stir to combine, then add the cilantro and scallions and serve over the 'best rice ever' as above.

Samosa Pie

2011-02-09T18:20:00.000-08:00

(from Vegetarian Times)

Oh how I miss those greasy, to die for samosas from little India in Vancouver ... sigh ... they were a treat on cold, wet, winter days - when we were younger and could work off the calories with a late evening dance off! But here's a lighter alternative - it completely exceeded my expectations, really flavourful and spicy - I did tweak the spices from the original recipe, as I wanted more heat, and less sweetness, and I realized I completely missed the curry powder component :O - but feel free to peruse the original recipe if you prefer. The crust was just that, a crust, not at all a pastry - and that's fine - I'm more apt to make something light and tasty, in lieu of fattening and just okay! Oh, and I didn't think the mixture would fit in a 9" pie pan (too much filling), so made it in a biggie casserole dish - good times. Will absolutely make this again and soon ...

Crust:
½ cup all purpose flour
½ cup whole wheat flour
¼ tsp salt
2 tbsp vegetable oil

Filling:
1 ½ tsp curry powder (oops, forgot!)
¾ tsp ground cumin
2 tsp fresh ginger (or more? I never measure this ingredient)
¼ tsp allspice
½ tsp red pepper flakes
½ tsp ground coriander
¼ tsp cinnamon
5 medium potatoes, peeled & quartered
1 ½ tsp vegetable oil
1 medium onion, diced
1 medium carrot, diced
4 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth (plus a splash)
1 tsp agave nectar
1 tbsp soymilk

Crust: Preheat over to 375F. Whisk together flours and salt in a bowl (or in my case, the food processor). Stir in oil until clumps form. Add 6 to 10 Tbsp cold water, 1 Tbsp at a time, until dough holds together. Shape into a ball, cover with a damp washcloth, and set aside.

Filling: Stir together spices in a bowl; set aside. Cook potatoes in boiling salted water for 15 mins or until tender. Drain, return to pot, and mash, leaving small chunks.

Heat oil in skillet over med heat. Add onion, carrot, and garlic. Saute 5 mins, or until carrot is tender. Move onion mixture to the side of the pan and add spice mixture in the center. Toast for 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season w/ s & p and spread the filling into a 9” pie pan (or biggie casserole dish). Set aside.

Roll out the crust dough to an 11” circle on floured work space. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp the edges with fingers. Cut an X in the center to vent steam; brush with soymilk just before baking. Place pie on a baking sheet and bake for 40-50 minutes, or until the crust is golden. Let stand 5 minutes before serving.

Devour.

Spaghetti With Edamame, Parsley, Garlic and Olive Oil

2011-01-25T12:00:00.000-08:00

(from NY times)

For whatever reason, I've got 2 bags of edamame in the freezer - must have been on a kick! In any event, found this wonderful recipe, which is super easy for weeknight dinners, and tasty to boot. The end result was a glorious green, highly inviting bowl of goodness!

3 large garlic clove, chopped (original recipe called for one, pasha)
1 bunch parsley, roughly chopped
extra virgin olive oil
1 1/3 cups frozen shelled edamame
3/4 lbs whole grain spaghetti
freshly grated Parmesan
I also added a handful of pumpkin seeds to the mix - just because

Heat water for pasta. Meanwhile, make a 'pesto' with the garlic, parsley and oil (and nuts or seeds, if using). Transfer to bowl.

When the water comes to a boil, salt generously, add the edamame and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the pesto.

Cook pasta - remove approx 1 cup of the cooking water and add half to the pesto. Drain the pasta. At this point, I tossed the pesto into the pasta pot and heated it, tossed in the pasta, and added the remaining pasta water. Serve topped with parm.

Lidia Bastianich's Farro, Cannellini, and Chickpea Stew

2011-01-24T13:35:00.000-08:00

Okay, there were supposed to be mussels in this recipe, but I'll save that story for another day (shakes fist in air at Penticton seafood market) - suffice it to say, I used prawns instead - and they were wonderful. I also used a glug of fish stock when I added the prawns, to add that flavour of the sea. This could easily be a veggie dish - no meat required, or you could add chicken, sausage, whatever. I also used veggie stock for this in lieu of water, for additional flavour. And the roasted tomatoes absolutely added depth - if making again, I'd absolutely roast the fresh tomatoes before using.

I wouldn't use canned legumes for this dish - you want the flavours to keep developing over time, and while it might seem like a complicated dish, its really not - though it is hands-on, you'll need to stir frequently - but the results were outstanding, the leftovers heavenly. LOVE LOVE LOVE.

1 cup dried chickpeas
1 cup dried cannellini beans
½ cup chopped carrot
½ cup chopped celery
1 cup chopped onion
1 ½ cup cherry tomatoes, cut in half (I used some roasted tomatoes from last summer)
½ cup extra-virgin olive oil + more for finishing
1 cup farro or pearled barley
1 ½ tsp coarse sea salt or kosher salt, + more if needed
½ tsp pepperoncino flakes
4 cloves garlic, crushed, peeled & sliced
2 lbs mussels
4 tbsp chopped fresh Italian parsley

Rinse the chickpeas, and place in a bowl with cold water covering them by 4 inches. Do the same with the cannellini, in a separate bowl. Soak both for 12 to 24 hours.

Drain and rinse the chickpeas, and put them in a big saucepan with about 7 cups of fresh cold water. Set the pot over medium-high heat, and drop in the chopped carrot, celery, and onion, the halved cherry tomatoes, and 4 tablespoons of the olive oil. Bring the water to a boil, partially cover the pan, and adjust the heat to maintain a steady, bubbling simmer. Stir occasionally.

After the chickpeas have cooked for an hour, drain and rinse the cannellini and stir into the pot. There should be at least an inch of liquid covering the beans; add more water if necessary. Return to the boil, partially cover, and simmer for 45 minutes, stirring now and then.

Rinse the farro grains in a sieve, and stir in with the beans, along with the 1 1/2 teaspoons salt and 1/4 teaspoon of the pepperoncino. There should be about 1/2 inch of liquid covering the beans and grain; add more water if necessary. Return to the boil, partially cover, and simmer for about 30 minutes or longer, until the beans and the farro are tender — add water if needed to keep the beans and grains barely covered with liquid as they finish cooking. When they are done, most of the surface water should have been absorbed or evaporated, but the stew should be slightly soupy.

While the farro cooks, prepare the mussels. Pour the remaining 4 tablespoons olive oil into the sauté pan, and scatter in the garlic cloves and remaining 1/4 teaspoon pepperoncino. Cook for 3 minutes or so over medium-high heat, until the garlic is lightly colored, then add all the rinsed mussels at once. Tumble them around the pan quickly, to coat with oil, and put on the cover. Cook over high heat for about 2 minutes, shaking the covered pan a couple of times, just until the mussels are open, and take the pan off the stove.

Shuck the mussels right over the pan, letting the juices and meat drop in. Discard the shells (and any mussels that did not open). If you like, leave a dozen or so mussels in the shell for a garnish.
When the farro and beans are cooked, pour the shucked mussels and their juices into the pot and stir well — the consistency should be rather brothy. Heat to a boil, and cook for just a minute, to make sure everything is nice and hot. Taste, and adjust salt. Stir in the chopped parsley, and spoon portions into warm pasta bowls; garnish with unshucked mussels if you saved them. Drizzle good olive oil over each, and serve immediately.

Mommy Dearest's Lentil Soup

2011-01-24T13:31:00.000-08:00

You'll never make it another way again! Okay, the trick is to saute the carrots with the tomatoes - that's the secret - use this method for all soups that require those ingredients, and you'll taste the difference - no, I'm serious! I also added some barley, for extra texture and added fibre.

Cook some chopped carrots with a can of chopped tomatoes until thick and bubbly, add your celery and onions - cook for a bit. Add your stock, and some red lentils, and barley if desired. Simmer for approx 35-40 minutes. Season to taste.

Spicy Glazed Pecans

2011-01-24T13:29:00.000-08:00

A wonderfully addictive snack - a hit of sweetness and heatness - bring on the cocktails!

¼ cup butter
1/3 cup sugar
¼ cup water
1 tbsp seasoned salt
1 tbsp Worcestershire
½ tsp gr pepper
½ tsp cumin
¼ tsp garlic powder
1/8 tsp cayenne
4 cups pecans

Combine all ingredients except nuts in a medium saucepan; bring to a boil. Stir in nuts and cook, stirring frequently until thickly coated – appprox 8 mins. Line a cookie sheet w/ foil. Bake at 350 for 15 mins, stirring every 5 mins. Cool completely. Store in a tightly covered container up to 3 weeks (as if they will last that long!)

Carrot and Sweet Potato Soup with Indian Spices

2010-12-12T15:13:00.000-08:00

This was sort of cobbled together using a few different recipes - I had consumed lots of curry dishes lately, and wanted to try some new flavours - the heat from the spices was a nice contrast to the sweetness of the soup. Gorgeous, and I could feel my liver applauding my healthy efforts. That's like, 2 blended soups in a month - cue the 'babyfood for olds' jokes.

2 tbsp olive oil
1 medium onion, chopped
2 shallots, chopped
1 sweet potato, peeled and chopped
2 cloves garlic, chopped
2 tbsp ginger root, chopped
½ tsp ground coriander
½ tsp cardamom (split the pods, then crush w/ mortar and pestle)
¼ tsp turmeric
¼ tsp cinnamon
¼ tsp red pepper flakes, plus some cayenne
1 ½ lbs (about 5 large) carrots, chopped
4 cups veggie broth
Sea salt

Heat oil - add onion, sweet potato & garlic, ginger, and spices - cook 2-3 mins. Add carrots & broth, and 2 large pinches of sea salt. Bring to boil, reduce heat, & simmer 30 mins, until carrots are very tender. Remove soup from heat, cool slightly, then puree.

Rapini and White Bean Soup

2010-12-12T15:05:00.000-08:00

(from cooking light)

Not to be confused with the chard and white bean soup I made a month ago! Needless to say, I loves me my greens 'n beans.

I tweaked the recipe somewhat, as I didn't feel like making croutons (who does?), I also used veggie stock instead of water - there are so few ingredients as it is, I wanted to ensure maximum flavour. So comforting and yummy - and easy - perfect for weeknights.

A bunch of rapini
1 tbsp olive oil
2 cups coarsely chopped onion
¼ tsp crushed red pepper (I likely used more)
3 garlic cloves, minced
½ tsp sea salt (added black pepper too)
4 cups veggie stock (plus one cup water)
some Parmigiano-Reggiano cheese rinds (I keep them in the freezer)

Remove and discard tough ends from rapini stems; coarsley chop.

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and garlic cloves; cook 1 minute, stirring constantly. Add rapini and salt, and cook another minute - infusing the flavours. Add stock, water and cheese rinds. Increase heat to medium-high; bring to a boil. Reduce heat, add beans, simmer 15-20 minutes. Discard cheese rinds.

Easy Thai Fish Curry

2010-12-12T15:00:00.000-08:00

It doesn't get easier than this - guests (if you have them - we never do!) would never know you hadn't slaved over a hot stove for hours. Elegant, beautiful, absolutely delish.

Chop some peppers and onions, saute for a bit.
Add:
A few tbsp Thai Kitchen red curry paste
a can of light coconut milk
some cilantro
about a tbsp lime juice
Simmer
Add your fish, and poach in the above sauce - we used halibut, which was glorious.

Serve over lundberg mixed brown rice, sprinkle with more chopped cilantro and finely sliced green onions.

Quick Asian Soup

2010-12-12T14:59:00.000-08:00

I cannot remember where I found this, but it was amazing - we've had it a few times now, and it rivals the Asian noodle houses in Vancouver which we loved, and miss dearly!

1 tbsp dark soy sauce (I always use tamari in lieu of soy)
1 tsp fish sauce
1 ½ tsp honey
4 tsp lime juice (I used that ‘real lime’ stuff, not fresh)
1 tsp tomato purée (never thought of adding this before, but it added lots of depth to the broth!)
½ tsp sesame oil
1 tsp grated ginger (we love ginger, so used at least double that amount)
1 clove garlic, grated (or in my case, finely chopped)
50g fine rice noodles (I used Catelli Smart spaghettini, and cooked it separately)
1.5 cups boiling stock (used veggie stock, with a splash of Bovril chicken stock)
3 spring onions, finely sliced
3 tbsp chopped fresh cilantro
finely sliced fresh red chili to taste (opt) (used Asian hot sauce, next time used sliced jalapenos - wicked)
75g napa cabbage, finely shredded (I don’t even know how much that is – used lots!)
(I also added a bunch of gailan, oh and a bunch of thinly sliced mushrooms!)

In the bowl you’ll be eating from, place your chopped green onions and cilantro (this is always how I do it anyhow).

In a separate bowl, combine the soy sauce, fish sauce, honey, lime juice, tomato purée, sesame oil, and grated ginger.

Cook noodles, then near the end of cooking process, add your cabbage (and gailan and other greens, (and mushrooms) if using) to quickly blanch. Heat up your stock, along with the garlic to boiling. When you are almost ready to serve, add your soy sauce mixture to the stock and keep it on a steady boil. Drain your pasta (and greens). Plop your pasta into the bowl, add your stock, and sliced chilli (if using). Stir and enjoy immensely!

Coq au Vin

2010-11-22T16:52:00.000-08:00

I'm too lazy to type out the recipe from The Silver Palate Good Times book (why isn't it online?) - but suffice it to say, it delivered! Though I drained pretty much all the bacon fat out (both before and after the chicken was browned) - as it was just TOO FATTY, and I don't think the flavour suffered as a result. I halved the amount of chicken (and used all thighs) and bacon, but cranked the the veggie and wine quotient up to 11, and served it all over smashed potatoes - yumma yumma yumma; and served it with some 2006 La Frenz Shiraz (repeat above mantra) ... Leftovers here we come!

Fridge Foraged Roasted Veggies & Red Lentil Soup

2010-11-19T15:29:00.000-08:00

I perused quite a few recipes looking for a way to use up some peppers, veggies and some red lentils (which have been the neglected redheaded stepchild since I found black French ones) – and I came up with the below – to surprisingly amazing results. The colour was perfect – autumn pumpkin orange, and the flavours from roasting the veggies was fab – how great is that?

4 peppers (2 red, 1 orange, 1 green)
1 carrot
1 parsip
1 onion
2 potatoes
2 ½ cups red lentils
1 container chicken stock, 1 container veggie stock
olive oil
s & p

Half the peppers, removing the seeds and membranes, half the carrot and parsip lengthwise – sprinkle all with olive oil, roast in 350 oven under tender. I did this the day before.

Sauté the chopped onion in some olive oil until translucent, add the stock, potatoes, and lentils and simmer for about 20 minutes, until the lentils are tender. Remove charred skins from peppers, then add the chopped, roasted veggies and simmer for another 5 minutes. Let it cool, then puree in batches in the food processor. Season w/ s & p.

White Bean & Chard Soup with Rosemary Croutons

2010-11-14T08:22:00.000-08:00

(from cooking light)

So, I’ve got this odd aversion to earthy veggies (spinach, mushrooms, beets) that reminds me of worms! But usually once the veggie is cooked I’m all in. So it was with great trepidation that I made a recipe with red chard – a gorgeous looking veg, but I was dreading the flavour even before I began (I think perhaps my previous experience was tainted due to undercooking)? Where was my head?! I’m very pleased to announce I’m now a proud card carrying chard member.

The vegetarians who may be perusing this recipe, may want to up the flavour component – as I’m unsure you’d get the same oomph from vegetable stock, but then I’m a smokin’ sister after all, who likely requires additional flavour from years of ciggie abuse.

Oh, and I have no idea why 6 extra cups of water are required in the original recipe – I used perhaps 1 additional cup, after adding all the stock – and it was fine. Also, in lieu of croutons, I added some chopped garlic to some olive oil, along with some chopped rosemary – then ‘spread’ it onto hearty bread, which was then toasted in the oven, and served along side – really nice.

1 lb (2½ cups, okay, I used 3 cups – I love a thick soup!) dried Great Northern beans
2 tbsp olive oil
2 cups chopped onion
2 medium chopped carrots
6 garlic cloves, thinly sliced
1 cup dry white wine
½ tsp salt
½ tsp crushed red pepper
1 biggie rosemary sprig
6 cups water (??)
4 (14-ounce) cans fat-free, less-sodium chicken broth
6 cups coarsely chopped Swiss chard (about 2 bunches)
Croutons:
2 tbsp olive oil
4 ounces sourdough bread, cut into 1-inch cubes
1 tbsp chopped fresh rosemary (I used more)
Remaining ingredient:
½ cup grated fresh Parmesan cheese (I don't believe I used any - shocking)

Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans; set aside.

Heat 2 tablespoons oil in Dutch oven over medium heat. Add onion and carrot; cook 8 minutes, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Increase heat to medium-high. Add wine; cook until liquid is reduced to 1/2 cup (about 5 minutes). Add salt, pepper, and rosemary sprig; cook 30 seconds, stirring constantly. Stir in beans, 6 cups water (??), and broth; bring to a boil. Reduce heat; simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Add chard; cook 15 minutes or until chard is tender. Discard rosemary sprig.

Preheat oven to 400°: To prepare croutons, combine 2 tablespoons oil and bread; toss to coat. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Bake at 400° for 10 minutes or until golden, turning once. Ladle about 1 1/2 cups soup into each of 8 bowls; divide croutons evenly among bowls. Sprinkle each serving with 1 tablespoon cheese (if using).

Meatloaf 'bolognese'

2010-11-07T13:20:00.000-08:00

Okay, last wkd's monstrous hit netted an extra loaf, which promptly went into the freezer. I was craving some pasta last night, so took the meatloaf (along with a huge bag of roasted tomatoes) out of the freezer in the morning. The end result later that night, is exactly as I had imagined - rich, flavourful, so absolutely satisfying on a Saturday night - and of course, accompanied with a lovely local cab-merlot, I was in absolute heaven!

Saute some onion, leek, garlic, and some chili flakes in olive oil - add some chopped peppers, and a bunch of chopped brown mushrooms. Add The equivalent of um, maybe 4 cups of roasted tomatoes, a small tin of Italian tomato paste (the roasted tomatoes have a good amount of liquid in them, no need to add more), and some Italian parsley. Season to taste. Simmer until pretty much cooked. Add a big chunk of that amazing meatloaf, crumbled, and toss it into the sauce. Simmer a bit longer. Serve over your fave noodles (had brown rice linguini), a generous sprinking of parm, and more Italian parsley. Seriously, the best bolognese I've ever had.

Pork Tenderloin & Broccoli Stir-Fry

2010-11-07T13:08:00.000-08:00

A free-styled stir fry, utilizing that delish Chinese pork. So freaking fantastic - I really should stir fry more often.

Some cooked pork tenderloin
vegetable oil
couple cloves garlic, minced
a nub of minced fresh ginger
a bunch of chopped broccoli florets
a couple of sliced carrots
a sliced red pepper
3/4 cup chicken stock
1/2 cup oyster sauce
2 tbsp tamari
4 tsp cornstarch
1 tbsp rice vinegar
2 green onions, sliced

(Cooked up some brown rice in some veggie stock to serve with).

Slice pork in desired pieces. Heat oil over highish heat; stir-fry pork until a bit browned. Transfer to plate.

Add garlic and ginger to pot - stir-fry over medium-high heat for 30 seconds. Add broccoli, carrots, red pepper and a bit of water; cover and steam until tender-crisp, about 3 minutes.

Return pork and any accumulated juices to wok. Whisk together stock, oyster sauce, soy sauce, cornstarch and vinegar; stir into wok and cook, stirring, until thickened, about 1 minute. Sprinkle with green onions.

Char Siu Pork

2010-11-07T12:59:00.000-08:00

I totally forgot about this! Made it last week, and quite frankly, it didn't have the desired colour or texture of Chinese bbq'd pork, but the meat itself was amazing - really wonderful flavour.

Approx 750g pork tenderloin
1½ tbsp liquid honey, mixed with 1½ tbsp hot water.

Marinade:
3 tbsp soy sauce
2 tbsp sake or dry sherry (I used mirin, as didn’t have any!)
4 tbsp hoisin sauce
1 tsp chinese five spice powder
1 tsp brown sugar
1 tsp ginger powder
1 tsp garlic powder
dash red food colouring (optional, but gives a beautiful colour) (I didn’t have any – boo)

Combine all marinade ingredients and put into a plastic freezer type bag.

Clean pork tenderloin by removing sinews etc, prick all over with a metal skewer and add pork to marinade in bag. Tie knot in top and massage marinade well into pork. (Okay, I simply plopped my two small tenderoins into the bag, massaged it with the marinade and let it do its thing)

Leave in fridge overnight, massaging occasionally.

Preheat oven to 200c. Half fill a deep roasting tin with water, put wire rack on top and place pork on wire rack. (I can't remember what the farenheit temps were, I wrote it down somewhere; oh, and my rack didn't fit over a deep roasting tin, so I used a cookie sheet - which is now completely destroyed!)

Roast for 15 mins, remove and baste with marinate. Lower oven temperature to 180c and roast a further 10 mins.

Remove and baste with honey/water mixture. Roast a further 10 mins.

Let it rest and slice thinly.

(You can then cook up the remaining sauce and use – I didn’t, as I wanted to use the pork for other recipes)

Veggie Meatloaf

2010-11-02T16:45:00.000-07:00

I can’t think of a funny Meatloaf anecdote – sure, he had moobs and cried real man tears in Fight Club, and Bat out of Hell was the soundtrack in my rocker formative years, but I’m stumped to make a joke … the fact is, this is some hardcore meatloaf (from J’s repertoire!) – pretty much half veggies, half meat = guilt free + healthy. It made 2 medium sized loafs, so the effort paid off nicely. I did the veggie portion the day before, and assembled and baked the next day. As irresistible as the grandly silly, operatic, adolescent, aforementioned album.

1 medium onion
3 inches leek (green part)
1 carrot
1 parsnip
1 medium beet
4 inches celery heart
3 cloves garlic, minced
olive oil
1 tbsp Worcestershire sauce
Heinz chili sauce
Basil, oregano, handful Italian parsley (I used fresh thyme, parsley and dried oregano)
3 hot Italian sausages, casings removed
700 g (1.5 lbs) extra lean ground beef
2 eggs, lightly beaten
2 c fresh bread crumbs

Place the first 6 ingred in a food processor & process until the texture resembles minced veggies. Saute the mixture in some olive oil for several mins (along w/ the minced garlic), then add the sauces, basil, oregano, and some s & p. Saute for another couple of mins, then remove from heat & stir in the parsley; set aside to cool. Once it's cooled a bit, combine the sauteed veggies w/ the sausages, ground beef, eggs & bread crumbs. Place the mixture in the loaf tins, spoon some more chili sauce on top, and place in a 350 oven for 1 hour or so.

Minestrone - My Way

2010-10-17T12:35:00.000-07:00

Minestrone basically means big soup with lots of ingredients - which is music to my culinary ears, as the thicker, chunkier and more colourful, the better! The ingredients may vary, but I always incorporate zucchini, a hearty green, beans, and pasta.

Saute for a few minutes some onion, celery and carrots, season w/ s & p. Add chicken stock (8 cups), and a small can of v-8 juice, and turn up the heat. Add a mixture of green and purple cabbage (I've also added kale or rapini in the past, with amazing results, oh and green beans are lovely), zucchini & bell pepper, 2 cans of beans (I used one red & one white kidney) and a tray of roasted tomatoes. Simmer. Once nearly cooked, I stirred in a blob of frozen pesto I made earlier in the summer, and some el dente whole wheat broad noodles - which continued cooking in the soup. I'll serve w/ chopped Italian parsley, some chopped arugula, and a dusting of parm.

Oh.Mio.Dio.

Lentils and Snossies w/ Smashed Potatoes

2010-09-22T09:21:00.000-07:00

I've become obsessive about the tomato roasting - I practically refuse to even eat a raw one now.

I cooked up a couple of local smoky Spanish chorizo snossies (to die for), in the oven - set aside to cool, then slice.

Get your spuds on for your smashed potatoes.

Roast a tray of tomatoes. Transfer them into a pot, add a small can of V-8 juice (I can't live without these), and some chicken stock. Add a can of lentils (week night dinner, no time to cook dried!), add your sliced snossies, season to taste, and some chopped fresh thyme and Italian parsley. Cook this mixture up to your liking texture wise.

Serve piled onto your smashed potatoes - this was so incredible, the sweetness from the tomatoes with the smoky goodness of the snossies made for one of the best dishes ever!

Roasted Tomato Soup

2010-09-22T09:18:00.000-07:00

A fall bounty of harvest goodness from the garden!

Roast up a bunch of garden tomatoes. Saute onions and garlic until soft, add your tomatoes, season to taste, add some chopped fresh herbs, cook for a while. Blend slightly - you'll still want some texture. It tastes so rich and creamy, you'd swear there was added butter or whipping cream.

Shrimp Salad with Cucumber, Melon and Coconut Mint Dressing

2010-07-30T15:16:00.001-07:00

(from Rachel Ray)

Another winner from the EVOO gal. Again, too hot to bbq, but if I can fire up the stove before 2:00 pm, its all good.

1/3 cup fresh lime juice (about 2 limes)
5 tbsp walnut oil (boo, don’t have any, used flax-olive oil)
½ cantaloupe, cut into cubes (about 2 cups)
Cucumbers, chopped (about 2 cups)
1¾ lbs large shrimp, peeled and deveined (I used one lb – seemed like more than enough)
s & p
½ cup sweetened shredded coconut (ah, I actually halved this amount, and used unsweetened)
¼ cup chopped fresh mint leaves

Preheat a grill (if using), or in my case, heat pan on highish heat, add remaining 2 tbsp oil (plus I added some tuscan lemon spice to the oil) - saute prawns on both sides, until done (I also then deglazed the pan a bit w/ more lime juice, and a splash of agave). Cool slightly.

Place the lime juice (and rind, if using) in a medium bowl, then slowly whisk in 3 tablespoons oil until combined. Stir in the cantaloupe and cucumbers, mint, coconut, s & p and refrigerate.

Transfer the prawns to the salad - toss well and season.

Crab Salad Stuffed Avocados

2010-07-30T15:08:00.000-07:00

(from Rachel Ray)

I'm not a huge fan of hers personally, but the recipes I've tried have all been successful, quick and easy - which is essential for weekday cooking. I tweaked the amount of ingredients, and added lemon juice.

We were so stuffed after this - was it supposed to serve 4? In any event, looks gorgeous, tastes great, probably 5,000 calories, but 'avocados - its a good fat' ... yeah, okay.

approx 2 tbsp mayonnaise
approx 2 chopped chives
a splash of red wine vinegar
same or more of lemon juice
1 clove finely chopped garlic
s & p
2 cans lump crabmeat
approx 1/3 cup chopped celery
4 pitted avocado halves (ours were soooooo perfect)

In a medium bowl, whisk together mayonnaise, chives, garlic, vinegar, lemon (if using), seaon w/ s & p. Stir in lump crabmeat and celery. Divide (read: pile) the crab salad among the avocado halves.

Serve w/ salad for vitamins!

No-Bake Oatmeal Energy Bars with Fruit and Nuts

2010-07-30T15:00:00.000-07:00

(from enlightenedcooking.blogspot.com)

As its been too bloody hot to cook, I had to resort to an alternative to the bran muffins - which, granted, I'm sort of over - at least until the Fall. Doubtful these are as packed w/ fibre, but darn it, they are tasty! Everything I want in a chewy granola type bar, like seriously chewy, and I significantly decreased the amount of honey, so while tossing everything together (actually it was more of a hardcore mash up, wearing rubber gloves!) I realized it looked a tad dry. But no worries - it packed into the pan nicely, and after cooling, cut really easily - no crumbs. Me likey a lot, will be making these steadily.

2½ cups old-fashioned oatmeal
½ cup toasted wheat germ (mine wasn't toasted, does it have to be?)
½ cup dried nonfat milk powder (looked for soy, couldn't find - oh well)
½ cup dried cherries, blueberries, or other dried fruit, coarsely chopped (I used a combo of sour cherries, dates, and cranberries)
½ cup roasted almonds (or other roasted or toasted nuts or seeds)(I used all sunflower seeds)
1 cup natural-style nut or seed butter (e.g., peanut, cashew, almond, or tahini) (3/4 cup almond butter + 1/4 cup tahini is nice)
¼ cup honey plus an extra tbsp
1/3 cup molasses (not blackstrap)
1 tsp vanilla extract
¼ tsp ground cinnamon
1/8 tsp salt

Line a 9x9" square metal baking pan foil; spray w/ nonstick cooking spray.

In a medium bowl mix the oatmeal, wheat germ, milk powder, dried fruit and nuts; set aside.

Place the nut butter, honey and molasses in a large heavy saucepan. Cook and stir over medium heat until bubbly, melted and smooth, about 1-2 minutes. Remove from heat and stir in the vanilla, cinnamon and salt. Mix in the cereal mixture (mix until well blended and all of the oat mixture is coated).

Transfer mixture to prepared pan. Using a large square of wax paper or foil, very firmly press mixture down into pan to compact.

Cool completely. Remove bars using foil overhang and then cut into 16 bars or squares. Tightly wrap each bar in plastic wrap. Store the wrapped bars in a plastic zip-top bag in the refrigerator.

Gazpacho

2010-07-25T17:00:00.000-07:00

(from Epicurious)

For Cassilis, Nadal & Contador!

I can't believe I haven't made gazpacho since moving to the Okanagan - I mean, it screams 'hot weather food'. Apparently I couldn't hear its roar - blame it on the wine. In any event, a nice recipe, which leaves room for infinite interpretations.

3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded (I actually left the seeds intact)
1¼ cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice (I used ½ V-8 and ½ extra spicy clamato!)
¼ cup red wine vinegar, or as needed
Juice of ½ lemon (I used all)
¼ tsp salt, or as needed
¼ tsp cayenne pepper (I used harissa)
some homemade croutons
a bunch of thinly sliced chives or scallion greens

Reserve 2 tbsp each of the tomatoes, cucumbers, onion, and pepper for the garnish.

Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining. (I actually added the juice as well at this point).

Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.

After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

Nice Weeknight Salad

2010-07-22T20:12:00.000-07:00

Had some nice greens & cherry tomatoes from the garden, so made a salad, adding cucumbers and a big pile of canned crab on top, with a lemony olive oil dressing. Was craving some 'fat' (was thinking of garlic bread specifically), and as I'm currently abstaining from butter, finely chopped a bunch of sundried tomatoes (in oil), and spread them quite generously (seasoned w/ s & p) over some toasted bread chunks, then broiled. Again, kinda plain, next time will brush the toast w/ halved garlic, add some herbage and perhaps some chopped olives!

Pad Thai Salad

2010-07-22T20:00:00.000-07:00

(from sophistimom.com)

As it was too hot, I decided at the last minute to change this into a pad thai salad! It wasn't the best thing I've ever eaten, but it was decent - lots of room for improvement. What caught my eye was using brown rice fettucini in lieu of rice noodles - which is brill. The one ingredient sorely lacking around Summerland is bean sprouts. Oh how I miss them so. And they are key to a pad thai, in my opinion. In any event, the dish doesn't offer much in terms of veggie content (some sauteed savoy cabbage might be nice), but it has a great flavour (was pleased w/ the tamarind sauce), so is a good base for future creations.

oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 lb of prawns
1 egg, well beaten with a pinch of salt
1 package brown rice fettucini
1 bunch cilantro, + more for garnish (plus I added some green onions)
1 good handful chopped peanuts, + more for garnish
1 big handful bean sprouts, + more for garnish (insert frowny face here)
2-3 limes, including their rind

tamarind sauce (recipe below)

Tamarind sauce:
2 tbsp of tamarind paste plus 2 tbsp water
2 tbsp agave nectar
3 tbsp rice wine vinegar
3 tbsp fish sauce
½ tsp chili sauce

Cook your pasta, strain and rinse and keep in cool water.

Saute shallots and garlic for a few minutes, add prawns and cook until they are done. Set aside.

Cook egg in same saute pan, remove and slice, add to prawn mixture.

Drain your pasta, toss with tamarind sauce, and remaining ingredients - including a bunch of lime juice, if you are making a 'salad'. Tuck in!

Southwestern Bean Cakes

2010-07-21T12:26:00.000-07:00

(from justveggingout.com)

I had a bunch of leftover canellini beans, which I had cooked overnight in the slow cooker, for Tuscan tuna & bean salad (a summer staple). But after having 2 meals of same, was looking to utilize the remains - and voila!

These were excellant - I tweaked the recipe ever so slightly, and next time would up the cilantro content, and add an onion component - shallots or green onions. I highly recommended serving them with a side of PC tomatillo sauce - delicioso! Also served with a simple side salad, with a lemony dressing.

2 15-oz cans canellini beans, rinsed and thoroughly drained
¼ cup chicken (or veggie) broth
Juice from 2 limes
3 tbsp fresh cilantro leaves, chopped
1 tsp minced jalapeno pepper (add more for extra heat)
2 tsp chili powder (I also added a tsp of cumin)
s & p
1 cup (at least) cornmeal or polenta (I had some fine semolina, which was perfect - I also pressed the patties into more to create a nice crispy crust)
olive/flax oil

Combine beans, broth, and lime juice in a large bowl. Mash the beans using a potato masher (my masher is crap, I used a hand mixer).

Stir in the cilantro, jalapeno, and spices. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.

Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately w/ lime wedges and sprinkled cilantro.

Brown Rice Sushi Salad

2010-07-18T15:25:00.000-07:00

(from teaandcookies.com)

Yes. Sushi Salad. I guess I can cross off 'learn how to make brown rice sushi' from my to-do list, as I've found my dream dish! Tastes JUST LIKE sushi, but way more healthy.

It helped that I already had the brown rice (and wheat berries!) in the fridge, so the assembly was quite easy. Made the rice dressing and the wasabi dressing in the morning, and threw everything together just before eating. I also doubled the recipe, and had about 1/2 rice, 1/2 wheat berries.

Oshi oshi!

Brown rice – cooked, 2 cups

vinegar dressing for rice:
¼ cup + 3 tbsp. rice wine vinegar, divided
¼ cup sugar
1½ tsp. salt
Sesame seeds

In a small saucepan combine ¼ cup vinegar to boil w/ sugar & salt, stirring until sugar is dissolved - remove from heat. Transfer rice to a large bowl & stir in vinegar mixture. Cool rice. (If there is excess liquid in the bottom of the bowl, drain rice again.) Stir in sesame seeds, remaining 3 tbsp. vinegar, and a bit of oil.

Add the following:

Grated carrot (about 1/2 cup)
Avocado (half an avocado)
Hijiki seaweed (1½ tsp dried; 1 tbsp reconstituted) (did not use)
Radish, grated or minced (1/4 cup) (I couldn't find any!)
Pickled ginger
Sliced green onions(1-2)
½ cup cucumber, chopped
2 sheets of nori seaweed, cut into small pieces

Wasabi dressing:
3 tsp wasabi paste
1 tbsp hot water
2 tbsp cold water
2 tbsp soy sauce
2 tsp pickled ginger juice

In a small bowl, stir all ingredients together. Drizzle dressing over salad and mix carefully.

(Pulling) Mussels from Michelle

2010-07-18T10:50:00.000-07:00

(Adapted from Bon Appetit)

I'm on a total roll lately with the good grub. Feeling rather smug if the truth be told. And its dishes like this that validate my passion for good food. The best dishes are created with simple, fresh ingredients, and a lot of wine! Wonderful dish - soft, buttery mussels, a great loaf of bread, and two very satisfied diners.

Olive Oil
4 garlic cloves & 2 shallots, finely chopped
1 tsp dried red chilies
a handful of cherry tomatoes, halved
Approx 2 cups dry white wine (I used gewertz)
1 lemon, cut into 3 thick slices
a bunch of chopped fresh parsley, basil and tarragon
2 1/2 lbs fresh mussels
Good break to soak up the goodness

Saute onion, garlic and crushed red pepper in olive oil, about 4 minutes. Add wine, lemon slices and tomatoes - bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring a few times to rearrange mussels, about 4-6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced, about 3-4 minutes. Add fresh herbs. Season to taste. Pour broth over mussels. Nom nom ensues.

Grains Salad with Asian Dressing

2010-07-18T10:40:00.000-07:00

After being led astray by a few grains lately, I've continued on my obsession with Lundberg rice and wheat berries. The combination of those grains, with just about anything, is very satisfying both flavour and texture wise. My inspiration for this dish was fried rice. Mmmm, fried rice.

3-4 cups cooked rice and wheat berries
Chopped carrot, green onions, snow peas and broccoli (blanched and cooled)

Dressing:
Juice of 2 limes, including the rind
a chunk of finely chopped ginger
Approx 1 tbsp sesame oil
Same of tamari
A bit of grapeseed oil
Approx 2 tbsp rice vinegar
A big blob of Asian chili sauce
A big sprinking of roasted sesame seeds

Combine in a jar, then toss with the above ingredients.

Grilled Halibut with Lemon-Basil Vinaigrette

2010-07-18T10:36:00.000-07:00

(from Epicurious)

This has to be the best fish recipe I've ever had. No I'm serious. Simplistic elegance.

The halibut was expensive, but worth every penny. This would be amazing with prawns, even calamari. I can't wait to have this again!

2½ tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
½ tsp grated lemon peel
3 tbsp thinly sliced fresh basil
2 tsp drained capers
Four 5-6 ounce halibut steaks

Whisk lemon juice, olive oil, garlic & grated lemon peel in small bowl to blend. Stir in 2 tbsp fresh basil and capers. Season vinaigrette w/ s & p to taste. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks w/ s & p. Brush fish with 1 tbsp vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tbsp basil and serve.

Get Stuffed ... Peppers

2010-06-28T10:50:00.001-07:00

Another freestyle recipe! Had a bunch of peppers that were to be used for another purpose, so decided some stuffed peppers would be in order. I had some leftovers in the freezer - wheat berries from an earlier recipe, and some brown rice pilaf from another time - thought they'd both be nice in peppers, cooked up some hot Italian turkey snossies, added some chopped green onions, a few chopped cherry tomatoes, then added some tomato passata to bind it all together, and seasoned to taste - stuff the peppers, dust w/ parm & bake. These were incredible - I hope to always have wheat berries and rice in the freezer in future! In fact, just having those two ingredients, with a dressing and some fresh veg would have made a delicious salad!

Wheat Berry Greek Salad

2010-06-28T10:47:00.000-07:00

Yet another winner from Bitchin' Camero! What's not to love here - classic greek salad, plus 'popping' wheat berries = awesomeness! I omitted the chickpeas, but may add them another time. This will be on heavy summer rotation.

Dressing:
¼ cup olive oil
3 tbsp. red wine vinegar
½ tsp. salt
juice of one lime
2 tbsp. tahini
1 tsp. dried oregano

Salad:
tomatoes, cucumber, red onion, kalamata olives, feta
1 15 oz. can chickpeas, drained and rinsed (I omitted!)
2 cups cooked grains, such as wheat berries

Scarborough Fair Burgers, Two Ways

2010-06-26T18:12:00.000-07:00

Another self-penned recipe! I've got parsely, sage, rosemary and thyme in the garden - so thought it would be wonderful in some burgers - half bison, half lean ground beef; add an egg, some s & p, and a hit of steak seasoning - bbq same.

1st batch: served w/ chive mayo and a salad

2nd batch: found some AMAZING morrel muschrooms @ the market today, so sauteed them with some butter, then added a little blob of liquid beef bovril, and a healthy splash of madiera wine (+ s & p). Smother on the burgers, serve with a simple salad with a lemony dressing.

The Caravaggio

2010-06-26T18:02:00.000-07:00

I've been making pizzas like crazy - can't get enough! I have no idea why I named it this, other than I love his work, his name, and he's Italian - like pizza. This was earthy and divine.

Roast, until carmelized:
Armstrong asparagus - sliced as you like
a bunch of brown mushrooms, whole
onions, quartered

I had some steamed, chopped rapini in freezer, so took that out - to add before cooking.

Spread your vessel with olive oil. Sprinkle lightly with shredded mixed Italian cheeses. Top with the above veggies (it took a while [had to chop the shrooms, slice the onions, make it all purdy] - hey, like a real works of art!); separate and sprinkle that thawed rapini, along with some fresh chopped herbage, along with a liberal dusting of parm. Bake, and enjoy!

Garlic & Cashew Noodle Salad

2010-06-26T17:57:00.000-07:00

(from bitchincamero.com – oh how I've missed you!)

Another stellar result - I don't think you can go wrong with any of her recipes! Served this at room temp, as it was unseasonably chilly that night, and the leftovers the day after were delish. Refreshing and satisfying. I would up the dressing content next time however, as I had quite a few greens to cover!

For the dressing:
1 tbsp. toasted sesame oil
3 tbsp. shoyu (I used tamari)
3 tbsp. brown rice vinegar (used regular rice vinegar – wait, there’s brown rice vinegar?)
1 bunch garlic chives (I used regular chives)
½ cup fresh mint leaves

For the salad:
8 oz. soba noodles (couldn’t find any, used whole wheat spag)
1 tbsp. toasted sesame oil
2 baby bok choy – washed, stems removed and roughly chopped (I also used a bunch of chiffanade gailan as well)
3 cloves garlic, minced
8 oz. super firm tofu, cubed
½ cup halved cashews

Whisk together the sesame oil, shoyu and rice vinegar in a bowl, then stir in the garlic chives and mint leaves. Set aside.

Cook the soba noodles until just al dente, then remove to a colander. Rinse with cold water to stop the cooking, then drain thoroughly. Set aside.

Set a large skillet over medium-high heat. Once it’s hot, heat the tablespoon of sesame oil, then saute the bok choy and garlic until the garlic just begins to turn golden. Add the tofu and cashews and continue to cook for an additional 5 – 8 minutes or until the tofu begins to brown a bit. Use a spatula to keep moving everything around the skillet so that the tofu doesn’t stick.

Toss the noodles with the dressing and contents of the skillet.

Lentil Salad with Grapes and Chardonnay Dressing

2010-06-26T17:51:00.000-07:00

(from ourkitchen.fisherpaykel.com)

This was surprisingly good - great texture, kept really well in the fridge, though I opted out of the feta - I eat enough cheese thanks very much; and didn't miss it here.

For the salad: (serves 6 w/ main course)
2 c lentils (I used French green)
1 carrot, quartered
1 onion, quartered
2 cloves garlic
1 bay leaf

1 c almonds
2 c seedless grapes, halved
200g/7 oz feta, cubed (I omitted)

For the dressing:
1 tbsp + 1 c olive oil (I didn’t use this much!)
1 red onion, diced finely (I don’t think I used that much!)
1 clove garlic, chopped finely
2 lemons, juiced and zested
¼ c chardonnay (or a splash of white wine vinegar)
¼ c chopped parsley
Salt and pepper to taste

Wash the lentils under cold water and add them to a large sauce pan with the carrot, onion, garlic and bay leaf. Add enough cold water to cover.
Bring to the boil, then simmer uncovered for approx 30-45 mins. Drain, cool and remove the vegetables from the lentils.

For the dressing, sauté the onion and garlic in 1 tbsp olive oil. Cool.
Transfer the onion and garlic to a bowl and add 1 c oil, the lemon juice and zest, chardonnay (or vinegar), parsley and salt and pepper to taste.

Lightly toast the almonds in the oven or in a frying pan.

Combine the lentils, almonds, grapes, feta and dressing to taste (you don’t have to add all the dressing, just pour it into a jar and refrigerate what you don’t use, or serve it on the side).

Pizza, Two Ways

2010-05-18T18:29:00.000-07:00

Our beloved Italian importers in Kelowna has just launched this amazing pizza crust - whole wheat, 16", the thickness of a communion wafer! Praise Him, my pizza prayers have been answered.

The first one, I roasted off a bunch of vine ripened tomatoes (which aren't so tasty this time of year), peeled and coursely chopped same, added a bunch of fresh chopped herbage, garlic, extra virgin olive oil, s & p. This sat overnight in fridge. Spread same on pizza crust, add a dusting of shredded Italian cheeses, and some grated Regiano. Holy mother, pray for us sinners.

Second one, I sliced a bunch of brown mushrooms, sauteed with some garlic, chopped fresh sage, thyme and parsley, added a splash of madeira. Brush crust with porcini oil (poor man's truffle oil!), add mushroom topping, a dusting of shredded Italian cheeses, and some grated Regiano. Sprinkle a bit more porcini oil after cooking. Ave Maria.

Pasta Puttanesca

2010-05-18T18:13:00.000-07:00

From The Silver Palate.

Right from the author's mouths "this racy pasta sauce is named for Italian ladies of the night (the puttone). It's quick and cheap and we hope it offends no one to say so." As the Stranglers would say, 'its nice in Nice'.

After recently purchasing some jarred anchovies, I'm so absolutely hooked on their culinary allure, I can't stop consuming them! I've been meaning to try this dish for ages, and it recently came back on my radar - so glad it did - this is a total keeper. Scottie loved it, and it will be on heavy rotation. In the fall, I'd use roasted tomatoes from the garden, tonight it was tomato passata, crushed Italian tomatoes and salt - the only sauce that matters. I also changed the method of prep a bit, as well as some of the proportions of ingredients - I don't think it matters.

1 lb linguine
1 jar passata
1/4 cup extra virgin olive oil
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/2 cup chopped black olives
1/4 cup drained capers, chopped
4 garlic cloves, finely chopped
8 anchovy fillets, coarsely chopped
1/2 cup chopped Italian parsley, plus extra for garnish
s & p to taste

Cook pasta until tender but still firm. While cooking, heat the olive oil in a skillet - add garlic, dried chilis and anchovies - cook for a bit. Add the passata. Continue cooking. Stir in oregano, olives and capers - stirring frequently. Reduce the heat slightly and continue to cook, until the sauce has thickened to your liking, add the parsley. Taste and add s & p, if desired. Toss pasta with sauce - serve immediately, garnish with the additional chopped parsley. Delizioso!

Dan Dan Noodles

2010-05-05T18:46:00.000-07:00

(from ‘food 4 wibowo’)

Lady-boy food, just a goofy name or good times? All of the above! So freaking fantastic - a total surprise. Think Asian spaghetti with meat sauce. Leftovers (2 days in a row) were wonderful - the pasta didn't dry out, the flavours were more developed, it was the best thing I'd made in ages - seriously, its just that good. Highly recommended for coolish grey days, dreaming of spring.

I made the meat portion one day ahead, so didn't have the 'crispy' end result, but rather I reheated it with the sauce, giving it a bolognese texture, which I think was preferable, but that's just me. Plus I kept chopping more and more green onions to top, as the leftovers kept on coming. Also I used gailan in lieu of the choy sum, as that's what I could find - plus, loves gailan. Oh, and a big handful of bean sprouts I think would add another flavour/texture element - next time! Oh, and pass the Asian chili sauce please - a must.

1 lb ground pork
4 tbsp soy sauce
2 tsp salt
2 tbsp honey
3 tbsp peanut (or vegetable) oil
4 tbsp garlic, finely chopped
3 tbsp ginger, peeled and finely chopped
5 tbsp onion, finely chopped
3 tbsp peanut butter
3 tbsp chili oil
1½ tsp sesame oil
½ tsp dry red chili pepper
8 oz chicken stock
1 pkg spaghetti
½ lb of Choy Sum
a bunch of green onions, chopped
1 cup roasted peanuts, finely chopped (I used roasted slivered almonds - yum)

Marinate the ground pork with 1 tbsp of soy sauce of 1 teaspoon of salt for 30 minutes.

In a large skillet, stir fry the pork with 2 tbsp of oil until it's golden. Pour away any excess fat, then add honey and toss until all the ground pork is nicely coated. Cook for another minute and then set aside.

Bring a large pot of water to a boil (to be used to cook the pasta and blanch the greens).

Reheat the skillet and add the remaining 1 tbsp of oil and stir fry the garlic, ginger and onions until fragrant for about 2 mins.

Add the peanut butter, soy sauce, chili oil, sesame oil, dry red chili pepper, salt and chicken stock and simmer for 5-7 mins.

Cook the noodles. Add the greens in the last minute to quickly boil them. Drain well.

Return the noodles, vegetable, cooked meat and the peanut sauce into the pot, stir in roasted nuts.

Serve in massive bowls, with a handful of chopped green onions.

'Memories of Kelowna' Paninis

2010-05-05T18:44:00.000-07:00

Yeah, I know, how lame! We recently discovered this amazing Italian importer shop in Kelowna (who supplied the US Olympic team at the 2010 winter games), that not only rivals Bosa in Vancouver, but serves up the most delectable to-go items, including said sannie (and baked goods, chocolate explosion thingees, roasted veggies, etc etc). So, I’ve varied my sannies to include a whole grain panini (Save-On Foods in Penticton has a bakery to die for, for reals), and turkey Italian snossies in lieu of the heavy fat pork ones. My culinary mind, blow it!

Pesto – I made this ahead
6 whole grain paninis
3 onions, carmelized
6 hot turkey Italian sausages, ‘steamed’, cooled, icky casings removed, then sliced
Sundried tomatoes, not in oil, thinly sliced
Sprinkling of mixed grated Italian cheeses

Assemble your sannies to your liking with the above ingredients – wrap well, and freeze. Defrost, tuck in some fresh basil leaves, wrap in foil, and heat in 350 degree oven for approx 25 mins. Bellissimo!

Speedyish Moussaka

2010-05-03T12:22:00.000-07:00

(from ‘Sara Moulton’)

Her recipe is called Speedy Moussaka, and while I wouldn't exactly call it speedy, it was absolutely wonderful, and much lighter, than most - and it will be on heavy rotation when we're craving comfort food. I went with ground turkey thighs for this, in lieu of extra lean ground beef (or god forbid, lamb - ew(e), and it was perfect! I also substituted dry curd cottage cheese for the ricotta as that's what I had on hand, but because I had half the amount, I upped the yogurt content, and also added some grated Regiano for flavour and to assist the top in browning. 4 extra large servings!

1 large eggplant
3 tbsp extra virgin olive oil
Kosher salt
1 lb ground beef or turkey (or lamb, yuck!)
1 medium onion
2 garlic cloves
2 tbsp fresh oregano
½ cup fresh flat-leaf parsley leaves
1 cup dry red wine
¼ cup tomato paste
¾ tsp ground cinnamon
Freshly ground black pepper
6 ounces feta cheese
One (15-ounce) container whole milk ricotta
¼ cup plain low-fat or full-fat Greek yogurt

375 oven. Lightly oil a large rimmed baking sheet + a 9” square baking pan or 10” oval casserole dish.

Peel eggplant and cut crosswise into ½” slices. Combine olive oil w/ ¼ tsp salt & brush on both sides of eggplant slices. Arrange in one layer on baking sheet & bake until tender, 12-15 mins. (I needed to repeat this process!) Remove eggplant from oven & and set it aside until coolish.

Meanwhile, cook meat in large skillet until no longer pink. Transfer to a bowl using a slotted spatula, and discard all but 1 tbsp fat from the skillet. (You won’t have any fat from the turkey!)

While the meat is cooking, coarsely chop onion. Heat remaining 1 tbsp fat in the skillet, and cook onion, about 5 mins, add minced garlic and cook for 1 minute more. Add chopped oregano (1 tbsp) & parsley (1/4 cup).

Return the meat to the skillet and stir in red wine, tomato paste, oregano & cinnamon. Cook, stirring occasionally, for about 5 mins, or until wine has almost evaporated. Add s & pepper to taste and set aside.

Crumble feta cheese into a medium bowl. Stir in ricotta and parsley. Set aside 1/2 cup of the mixture.

I actually made this in 3 layers, like lasagna –arrange 1/3 of the eggplant in the oiled pan or casserole dish. Top it with ½ the meat mixture; Add another 1/3 of the eggplant, and ½ ricotta mixture in the bowl, and then the final 1/3 of the eggplant & remaining sauce. Stir yogurt into reserved ricotta mixture and spread it over the eggplant. Bake for about 35 mins, or until moussaka is heated through and the top cheese layer has set. Spoon onto plates and serve immediately.

Salt & Vinegar Kale Chips

2010-05-03T12:17:00.000-07:00

(from ‘simply gluten-free’)

Yeah, I know right? Your eyes are not deceiving you - they are chips. Made with kale. Seriously delish, we ate them all while I was prepping dinner last Saturday. A healthy alternative to a huge fave of ours - enjoy!

1 bunch kale, washed and dried well (I used a salad spinner)
2 tbsp olive oil
2 1/2 tsp apple cider vinegar
Kosher or sea salt to taste

Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.

Remove the stem from each leaf of kale and tear into large bite sized pieces. Toss in a large bowl with oil, vinegar and salt. Lay kale on prepared baking sheets in a single layer. Bake for 15-20 minutes or until crisp. Let cool before devouring.

Chickpea Curry

2010-04-26T15:16:00.000-07:00

(from ‘Almost Vegetarian’)

Yup, yet another chickpea curry – can’t get enough! Ever since I went through my ‘I hate beef’ phase last fall, I’ve been pretty much on the vegetarian trail. Though I still loves me my ghetto meat (chorizo sausage, jalapeno cheddar smokies), so I'm a far cry from vegetarian. I really should give beef another try. One of these days. But in the meantime, mo’ chickpeas! The granny smith apple was a total surprise - never thought of adding them to a curry, ditto on the coconut (though I did draw the line at raisins) …

3 inch chunk fresh ginger, peeled and finely chopped
6 garlic cloves, finely chopped
1 tbsp grapeseed oil
1 large yellow onion, chopped
½ cup cilantro, finely chopped
1 tbsp madras curry powder
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
¼ tsp cayenne
1 small can chopped tomatoes (organic)
1 granny smith apple, diced
4 cups cooked chickpeas (yes, I soaked them overnight, then cooked them in the slow cooker!)
1 tbsp fresh lemon juice (plus I had some lime rind in the freezer, so added about 1 tsp of same)
2 tbsp unsweetened shredded coconut
1 cup plain low-fat yogurt

Heat oil in large pot, sauté ginger, garlic, onion, cilantro, and spices over med-low heat, approx 8 mins. Stir in the tomatoes, apple and chickpeas and simmer, covered, for approx 25 mins. Add lemon juice (and rind if using) and coconut and simmer another 5 mins. Turn off the heat, stir in the yogurt, cover and let rest for 10 mins before serving. Add more chopped cilantro to top.

Tandoori Chicken

2010-04-26T15:14:00.000-07:00

(from ‘Almost Vegetarian’)

Yes, you could use pressed tofu in lieu of the chicken, but its not really my thing! This was terrific – easy to make, and it sat for 1.5 days in the fridge in a ziplock bag, saturating its green goodness into the chicken, resulting in a moist, flavourful treat!

2 cloves garlic, chopped (no need to mince, will be chucked into food processor!)
2 inch chunk fresh ginger, peeled and chopped
½ tsp lemon zest
Juice from one lime
¼ cup cilantro
1 tbsp madras curry powder
1 tsp ground cumin
2/3 cup plain yogurt
1/8 tsp cayenne
½ tsp salt
2 whole chicken breasts, split (4 pieces)

In a food processor, combine all ingredients (except the meat!), process until smooth. Place chicken in large ziplock bag, pour in marinade, and massage into the chicken. Refrigerate 12 hours or so, turn bag occasionally to ensure even distribution.

Grill or broil chicken breasts to your liking! (I dumped the remaining marinade into a small pot, and heated it to kill any bacteria, then poured it over the chicken and served on top of a mixed brown rice – delish!)

Herbed Asparagus Tart

2010-04-26T15:13:00.000-07:00

(from ‘Almost Vegetarian’)

My sis J bought me this cookbook back in the olden times (early 90s?) from Granville Island, and I’ve utilized it quite extensively over the years. I just recently rediscovered it on a shelf (whoo hoo) – have bookmarked several recipes to try over the summer, and am excited to bring some healthful cooking into the mix. This was lovely – light and refreshing, would be perfect for a ‘ladies who lunch’ après spa snack (serve w/ shampers!) It can be made in advance, served at room temperature.

½ tbsp unsalted butter or canola oil (I used buttah!)
1 small red onion, minced
2 scallions, minced
1 tbsp each minced fresh sage and chives
4 large eggs, lightly beaten
½ cup grated Regiano Parmesan
1 cup part skim ricotta (I couldn’t find any, but used low fat dry curd cottage cheese)
1 ½ cups asparagus, slivered, then blanched

Preheat oven to 450.

Melt butter or oil, sauté onion, scallions, sage and chives over med-low heat, approx 5 mins. Stir in blanched asparagus.

In mixing bowl, combine eggs, Parm and ricotta or cottage cheese – beat until smooth.

Spray glass pie dish with cooking spray, spread onion mixture onto bottom of dish, add egg mixture on top. I sprinked a little more Parm on top!

Bake approx. 35 mins, should be light brown on top, knife inserted in centre comes out clean.

Bouillabaisse

2010-04-26T15:12:00.000-07:00

I wanted to make something festive for Easter (yeah, I know, it was ages ago now!), and I recalled my sis’s amazing Cioppino she made in Calgary like, a LONG time ago, but I needed to use up some fish stock, and her recipe didn’t utilize any, so I ‘made do’ with the Good Times gals recipe below – outstanding! Cioppino, see ya soon …

½ cup extra virgin olive oil
1½ cups well rinsed coarsely chopped leeks
1 cup finely chopped yellow onions
1 can tomato purée
1 large can chopped tomatoes (organic)
2 tbsp dried thyme
½ cup chopped Italian parsley (plus more for garnish)
2 bay leaves
2 cups dry white wine
4 cups Fish Stock
S & P, to taste
6 tbsp unsalted butter, at room temperature
2 tsp unbleached all-purpose flour
1½ tsp whole saffron
2 quarts fresh mussels, scrubbed and debearded
48 Cherrystone clams, scrubbed (unfortunately, I couldn’t find any!)
3 pounds skinless firm white fish steaks, such as bass, snapper, and cod, cut into large cubes
1 lb colossal prawns
4 small lobster tails, shelled and halved crosswise

Heat the olive oil in a large soup pot over medium heat. Add the leeks and onions and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.

Add the tomato puree, tomatoes, thyme, parsley, bay leaves, wine, fish stock, and salt and pepper. Simmer to blend the flavors, 20 mins.

Blend the butter and flour together in a bowl and then whisk the mixture into the tomato mixture.

Add the saffron and the mussels and clams in their shells and simmer for 5 minutes. Add the fish, shrimp, and lobster tails and simmer until all the shellfish are opened and the fish is done, another 5 mins. Do not overcook.

Ladle into hot soup plates, discarding any mussels or clams that have not opened. Garnish with a bunch of chopped parsley.

Chana Masala

2010-03-16T15:11:00.000-07:00

(from tastespotting.com)

We can't get enough chickpeas!

This does require soaking the chickpeas overnight, which I tend to forget, but I planned this a few days ahead. It was sooooo worth it! The aroma was amazing … the taste outstanding.

My changes are listed below (I used about 2 cups of chickpeas to ensure lots of leftovers, and doubled the cumin, coriander, turmeric and garam masala. There was also a cream element, which I immediately omitted. Oh, and I used the juice AND zest of one lime, and a large can of tomatoes!)

Upon reflection, some chopped cilantro would be a really nice addition.

2 cups dried chickpeas
1 onion, sliced
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1 jalapeno pepper, minced
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
dash salt
28 ounce can chopped tomatoes
2 tsp garam masala
Juice & zest from one lime

1 day ahead: Place the chickpeas in a bowl and cover with water. Let soak overnight. (If you think you are hearing odd sounds from your kitchen, it is the chickpeas ‘popping’!)

Next day: Drain and rinse the chickpeas and place in a large pot of water. Bring to a boil. Reduce heat and simmer for approx 1 hour, or until tender.

Meanwhile, melt the butter in a small pan. Turn the heat to lowish and add the onion. Cover and let cook, stirring occasionally, for 20 minutes or until soft and golden.

Heat the oil in a large pan. Add the garlic, ginger, and jalapeno and cook for 5 minutes. Add the spices and cook for another minute. Stir in the tomatoes along with their juices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the chickpeas and the garam masala. Cover and simmer for 20 minutes. Add the lime juice. Stir in the caramelized onions.

Pasta and Clam Sauce

2010-02-25T16:57:00.000-08:00

From Rachel Ray (definitely NOT my go to girl for recipes, but don't let that deter you).

I sought out an alternate recipe from my own, as I didn't have any lemons on hand. And wow - this was simply amazing (and no citrus in sight!). Must be the addition of anchovies - which I would never have thought of adding previously. Really terrific dish, great heat from the chilies, will be on heavy rotation for those lazy weeknights when the pantry needs replenishing.

1 pound spaghetti
Salt
1/4 cup extra-virgin olive oil
6 fillets flat anchovies, chopped (used a big blob of anchovy paste – I never have canned anchovies on hand)
4 cloves garlic, chopped
1 tsp dried thyme leaves (used a whack of fresh instead)
1/2 - 1 tsp crushed red pepper flakes
1/2 cup dry white wine
1 15-ounce can whole baby clams, with their juice (used 2 cans, and emptied out most of the juice of 2nd can)
Handful flat-leaf parsley, chopped

Cook pasta until al dente. It will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme & red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2-3 mins. Remove from heat and season with salt, add parsley and serve.

Mushroom and Spinach Pizza

2010-02-25T16:42:00.000-08:00

I still had some leftover roasted garlic puree from a previous recipe, so decided to make a bunch of mushroom, spinach and roasted garlic mini pizzas for the freezer. We loves us our pizza for weekday lunches! I was pretty much inconsolable last wkd because I couldn't find rapini for my famous (only in our home) carmelized onion, kalamata olive & braised rapini pizzas, I had to create an alternate recipe - this was the result!

10 whole wheat pitas
3/4 of a bag shredded Italian 4 blend cheese
a whole bunch of sliced brown mushrooms, say, 7 cups?
1.5 packages of fresh spinach leaves
Some chopped mint and oregano (from my aero garden) - 1.5 tbsp?
splash of madeira wine
1.5 tbsp (?) of roasted garlic puree

Saute the mushrooms, along with the garlic puree, some s & p, add a glug of madeira - cook to your liking. Let cool on platter. In same pan (w/ juices), cook the spinach until wilted. Add chopped herbs. Cool, then squeeze dry the spinach.

Sprinkle pitas w/ cheese. Add 'strands' of spinach, then a bunch of cooked mushrooms - freeze on cookie sheet in freezer - stack and store in freezer!

Roasted Garlic and Walnut Pasta

2010-02-25T16:14:00.000-08:00

From The New Basics Cookbook (the good times girls).

This was a huge hit - full of earthy flavours. The 'girls' had this memorable dish in Rome, one of their faves. I changed the recipe by NOT adding the extra head of roasted garlic, but I did make a half batch of their roasted garlic puree, and used about 3.5 tbsp. of same in the recipe. Here is the revised recipe below.

roasted garlic puree:
4 whole heads of garlic
1.5 tbsp butter
1 tsp dried thyme
1 tsp coarsely ground black pepper
1/2 kosher salt
1/4 cup (or more) chicken stock

Preheat oven to 350. Carefully remove outer papery skin from garlic heads, leaving the whole heads intact. Arrange in a small baking dish. Dot w/ butter, thyme, pepper and salt. Pour stock into the dish. Cover w/ foil and bake, basting frequently, for 1 hr. Uncover, bake 10 mins longer. Cool then remove garlic, and combine into a mush.

Recipe:
1/2 cup chopped pecans (roast until toasted)
1/2 cup olive oil
3.5 tbsp roasted garlic puree from above
1/2 lb spaghetti
bunch of chopped parsley
s & p to taste

Cook pasta. While its cooking,

Heat olive oil in small skillet. Add garlic puree and nuts - saute for 5 mins. Add parsley, s & p, stir well. Add cooked drained pasta, serve immediately. Buon appetito!

Eggless Coffee Cake

2010-02-25T16:09:00.000-08:00

I wanted to make a yummy coffee cake for breakfast, and well, no eggs to be found! Found this recipe online (can't recall where!), and while I wouldn't say it was super moist, the flavours were quite nice - and it really is perfect w/ coffee.

For the cake:
4 cups whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 cup canola oil
1/2 cup vanilla soy yogurt (I used coffee cream yogurt - yum)
1 cup pure maple syrup
1 1/2 cups plain soymilk
1 tsp vanilla

For the topping:
1/4 cup whole wheat pastry flour
3 tbsp brown sugar
1/4 tsp cinnamon
1 tbsp canola oil
1 cup chopped walnuts (I used pecans)

Preheat oven to 350 F. Lightly grease or spray a 9x13 baking pan with non stick cooking spray.

Make the topping: Combine flour, sugar and cinnamon. Drizzle the oil in a little at a time and whisk until crumbs form. Add the walnuts and mix.

Make the cake: Combine dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients until well combined. Add the wet to the dry and combine.

Pour the batter into the prepared pan and sprinkle the topping over it. Bake at 350 for 45 minutes or until a toothpick or butter knife comes out clean.

Warm French Lentil Salad with Smoked Sausage

2010-02-09T18:52:00.000-08:00

From finecooking.com

So delicious - so French. Would be perfect spring picnic fare, to wineries and such - bon freaking apetit!

1 ¾ cups Puy lentils
3 fresh thyme sprigs
2 bay leaves
3 garlic cloves, smashed
1/4 tsp. black peppercorns
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage, such as kielbasa (I used Harvest brand double-smoked farmer’s sausage [insert homer drool here …]
1 cup dry white wine or dry white vermouth (I used vermouth)
2 ½ tbsp red-wine vinegar; more as needed
2 tsp. Dijon
Kosher salt
3 tbsp extra-virgin olive oil
3 tbsp walnut oil (I used all olive oil)
¼ cup chopped flat-leaf parsley
3-4 finely chopped scallions
Freshly ground black pepper

Pick over and rinse the lentils, and put them in a large saucepan. Place thyme, bay leaves, garlic, & peppercorns into bouquet garni - add pouch to the pan along with the onion & carrot. Fill pan w/ cold water to cover the lentils by about 2”, & bring to a boil over med-high heat. Immediately lower to a gentle simmer, uncovered, until just tender, 30-40 mins. (If water level drops below the surface of the lentils, add a little more water.)

Preheat oven to 375. Place sliced sausage in a baking pan. Add the wine or vermouth. Bake for about 30-40 mins, or until slightly browned and carmelized.

While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1 ½ tbsp of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste w/ salt.

Drain the lentils, discarding the bouquet garni, carrot, and onion. Transfer to a large bowl and add 1 tsp. salt and the remaining 1 tbsp vinegar, tossing to coat.

Drain the sausage, and, if necessary, peel off the casing if necessary (my brand didn’t need to be!). Slice into ¼” slices. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, and season with a generous amount of black pepper, plus more salt and vinegar to taste.

Chicken, Rice & Broccoli Soup

2010-02-09T14:40:00.000-08:00

From foododelmundo.com

I changed this recipe quite a bit, as I didn't feel like yet another blended soup, but I love the ingredients - and 2 lbs of broccoli - holy fibre Batman! Used Lundberg mixed brown rice in lieu of wild, and instead of 2 cups of light cream, used about a cup of evaporated skim, and blended about 1/3-1/2 of the cooked broccoli into the food processor, and threw it back in the pot. The addition of hot pepper flakes while the veggies were cooking was amazing - we both really enjoyed this meal, leftovers of course were even better!

2 cups cooked Lundberg rice (cooked in ½ water, ½ beef stock because I had some leftover!)
3 tbsp butter
1 onion, chopped
½ pound fresh mushrooms, chopped
2 lbs broccoli, chopped
2 carrots, finely chopped
Dash red pepper flakes
3 cups chicken broth
2 tbsp flour
1 cup or so evaporated skim milk
3 chicken breasts, roasted and diced
s & p to taste

In a large pot, melt the butter; add the onion mushrooms, red pepper flakes. Saute for 5 mins or until the vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Remove 1/3 – ½ of the broccoli, and process until smooth along with 1 cup of skim milk. Return to pot. Heat to simmering and cook until thickened. Add the cooked chicken and rice. Add s & p to taste.

Sauerkraut Cabbage Roll Soup

2010-02-08T16:47:00.000-08:00

From closetcooking.

This is very reminiscent of my sis J's 'cabbage roll casserole' (which is fantastic!) Why not throw all the ingredients into a soup (well, stew actually - it's quite thick) - as the casserole version requires a disposable baking tin (though upon further inspection, I found one hiding in my cupboard!). So freaking yummy, this one was huge hit w/ hubby and it will be on heavy winter rotation. I added a bunch of shredded green cabbage, as original recipe didn't have any (what the what?), upped the garlic quotient a bit, added some smoked paprika (because I don't know whether my paprika is hot or not), and deglazed w/ some red wine then added beef stock. насладитесь!

1 lb extra lean ground beef
1 tbsp flaxseed oil
1 diced onion
3 chopped cloves garlic
½ cup brown rice
3 cups beef broth
1 large can diced tomatoes
2 cups sauerkraut (with liquid) (mine didn’t have liquid!)
A bunch of shredded cabbage (2 cups or more?)
2 ½ tsp paprika
½ tsp smoked paprika
2 bay leaves
s & p
¼ cup chopped parsley (or more!)

Brown the ground beef, drain, and set aside.

Heat the oil - add onions, sauté a few mins; add garlic & sauté a further minute. Add the rice and toast for a few mins. Add a splash of red wine (if using) and deglaze the pan. Add broth, cooked beef, tomatoes, sauerkraut, shredded cabbage (if using), paprika, bay leaves, s & p and bring to a boil. Reduce heat & simmer until the rice is cooked, about 50 minutes. Remove from heat and stir in the parsley.

The leftovers for lunch were outstanding!

Indian Spiced Carrot Soup with Ginger

2010-02-08T16:40:00.000-08:00

From Epicurious.

Nice soup. I'd rate it a 7.5 out of 10. I'd reduce the 5 cups of stock to 4 for a thicker soup, and it needs slightly more of a kick, so I'll tinker w/ the recipe for future. It's 'cheap like borscht' however, so for those penny pinchers, it more than hits the mark.

1 tsp coriander seeds
½ tsp yellow mustard seeds
3 tbsp peanut oil
½ tsp curry powder (preferably Madras)
1 tbsp minced peeled fresh ginger (I likely had more!)
2 cups chopped onions
4 cups carrots, peeled, thinly sliced into rounds
1 ½ tsp finely grated lime peel
5 cups chicken broth (I'll use 4 next time!)
2 tsp fresh lime juice
Plain yogurt (for garnish)

Grind coriander & mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds + curry powder; stir 1 min. Add ginger; stir 1 min. Add onions, carrots and & lime peel, add some s & p - sauté until onions begin to soften, about 3 mins. Add broth; bring to boil. Reduce heat to med-low; simmer uncovered until carrots are tender, about 30 mins. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Stir in lime juice; season w/ s & p. Ladle soup into bowls. Garnish w/ yogurt & serve.

White Bean Dip

2010-01-30T16:45:00.000-08:00

From chezus.com

Because a girl can't live by St. Andre cheese, smoked oysters and pickles alone, I thought I'd give this a whirl - I used to make a bean dip when I lived on the coast, and this is likely quite similar - I recall it being super easy, and really satisfying. Serve generously w/ veggies and/or crackers - low fat, high fibre, great taste! I have halved the recipe, which fills a ziplock container.

1 15 oz can white beans, rinsed & drained
3 cloves of garlic, finely chopped
1 heaping tsp fresh rosemary, minced
2 tbsp fresh lemon juice
1/2 tbsp lemon zest
s & p
1/4 cup olive oil

Place everything except except oil in a food processor, process until smooth. Slowly add olive oil while food processor is running. Season w/ additional s & p to taste.

Pumpkin Molasses Bars

2010-01-30T16:36:00.000-08:00

From havecakewilltravel.

I wanted to switch up the breakfast bran muffin thing with something a little different - made some granola bars a few weeks ago, and now these bars - wow - they really pack a punch - super dense and flavourful, they will be perfect with a smoothie. The recipe called for 1 cup of light spelt flour, but I substituted 1/2 cup whole wheat flour plus 1/2 of bran - cuz bran is good times; and added some pumpkin seeds for crunch.

Non-stick cooking spray
1 cup pumpkin purée
1/3 cup molasses
1/4 cup brown sugar
2 tbsp canola oil
2 tsp pure vanilla extract
1 ½ cups quick-cooking oats
1/2 cup whole wheat flour plus 1/2 of bran
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
1/6 cup dried cranberries, 1/6 cup pumpkin seeds

Oven - 350°F. Lightly coat an 8" square baking pan w/ cooking spray.

In a med saucepan, heat pumpkin, molasses, sugar, and oil until smooth and combined, for about 2 mins. Stir in vanilla.

Fold in oats, flour/bran mixture, cinnamon, ginger, salt, cranberries & pumpkin seeds.

Press mixture into prepared pan, bake for 25 mins.

Place pan on a wire rack to cool, the slice.

Lellie’s Eggy Sausage Casserole

2010-01-30T16:21:00.000-08:00

Well I'm giving my sis the credit for this recipe, because she served this up (amongst numerous wonderful goodies!) for her annual xmas brunch - and it was a big hit!

I altered the recipe a bit, by (1) adding chopped peppers, (2) cutting back on the cheese and (2) reducing the butter content, thus reducing the 'roux' portion of the recipe. I remedied this by using some bread crumbs to add as a binding agent. What I love is the addition of cottage cheese, which makes the dish fluffy and light. Yum!

I'm making this again this wkd, and using black forest ham, spinach and asparagus - I find eggy dishes very forgiving. Oh, and the best part, is we had this every 2nd day for breakfast, until it was gone - it heats up nicely in the microwave, and makes for a nice change from bran!

3/4 lb hot Italian sausage
1 tbsp butter
4 green onions, chopped
A bunch of sliced brown mushrooms
One diced pepper
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
A couple handfuls of shredded sharp cheddar
One 4 ounce can diced green chile peppers, drained

3 tbsp whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
handful of bread crumbs

Cook sausage if using, to your liking; set aside. Melt butter in skillet, saute green onions, peppers & mushrooms until tender.

In a large bowl, mix the eggs, cottage cheese, cheese, and chiles. Stir in the sausage mixture. Cover, and refrigerate overnight. (I made it the day of - but good to know!)

350 degree oven. Lightly grease a 9 x 13 baking dish.

In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.

Bake 40-50 mins (I think I needed a bit more time), or until lightly brown. Let stand 10 minutes before serving.

Carvery Black Bean Soup

2010-01-24T08:38:00.000-08:00

I have no idea where this originated from, but my mom gave me the recipe, and I've been making it for years! Very robust and flavourful, it makes a ton of soup, whose flavours develop day after day, and it freezes really well. You can scoop out the beans and use them as a base for quesadillas - very tasty! I double the amount of beans originally called for, as I like a thicker soup.

2 lbs black turtle beans (original recipe calls for 1 lb)
one onion, chopped
2 stalks celery, chopped
2 or 3 carrots, chopped
3 cloves garlic, chopped
2 bay leaves
1 cup Heinz chili sauce
1 tsp cayenne
1 tsp black pepper
2 tsp cumin
12 cups (3 containers) chicken stock
sour cream (opt)

Soak beans overnight.

In large stock pot, cook veggies 5-10 mins in a little chicken stock, add garlic, spices and bay leaves. Drain off beans and add to veggie mixture. Add stock and chili sauce. Bring to boil, reduce to simmer and cook 3-4 hours (yes, it does take that long!). Serve with a dollop of sour cream (chopped cilantro is also nice).

Sun-Dried Tomato Pasta Sauce

2010-01-23T16:52:00.000-08:00

Another killer recipe from The Silver Palate, Good Times.

I’ve been perusing the three Silver Palate cookbooks in my collection – and they are fabulous! Brings back good memories, cooking with my sis in Victoria, trying out new recipes in our culinary formative years!

This sauce is excellent – it cooks on the stove for ages (in fact, mine was on the stove for 2 hrs, not the 1 they called for), and after blending, all the flavours marry wonderfully. This would be amazing with a stuffed pasta, but I’ll likely use a fusili type, and use some of the sauce for pizzas. Good times indeed!

1/4 cup oil from the jar of sun-dried tomatoes
4 tablespoons (1/2 stick) unsalted butter (I omitted this)
1 large yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 teaspoon fennel seeds
2 cans (28 oz. each) tomatoes, undrained
3/4 cup chopped sun-dried tomatoes (packed in oil)
1 cup dry white wine (I used red, as that’s what I had on hand)
Salt and freshly ground black pepper, to taste

Heat the oil (and butter if using) in a large saucepan over medium-high heat. Add the onion, celery, carrots, garlic, and fennel seeds and sauté for 15 minutes. Stir in the canned tomatoes, sun-dried tomatoes, wine, and s & p to taste. Simmer uncovered for 1 hour (or 2?), stirring occasionally. Cool slightly, then transfer the sauce to a food processor, and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly grated Parmesan.

Chicken Breasts in Champagne

2010-01-23T16:51:00.000-08:00

From The Silver Palate, Good Times.

This is a show-stopper dish if there ever was one – it’s easy to prepare, and the flavours are intense and so satisfying (and boozy!) – first had this dish visiting my sis in Calgary, and it blew our minds – I’ve made it only twice since, and receives raves every time (because everyone was drunk?).

I halved the recipe, and also reduced the cooking time of the chicken from 45 minutes to 25 minutes – perhaps when more chicken is in the pan, the longer it takes to cook? In any event, they were done to perfection.

2 whole chicken breasts, halved
S & P to taste
2 ½ tbsp unsalted butter
¼ cup cognac
1 ½ tbsp flour
1 tsp dried tarragon
1 ¾ cups dry sparkling wine
¼ cup light cream

Sprinkle chicken breasts w/ s & p. Melt butter in a saucepan over medium-high heat. Brown the chicken breasts on all sides, for about 10 mins. Remove from pan, and set aside.

Pour the cognac into the pan, warm it, and flame with a match. When flame subsides, stir in the flour and tarragon. Cook 2 mins, stirring constantly. Gradually whisk in the shampers. Return the chicken to the pan. Cover and simmer until chicken is tender, approx. 25 mins.

Remove chicken, stir in the cream. Cook sauce on high heat until reduced and slightly thickened. Pour sauce over the chicken and serve immediately. OMG.

Roasted Butternut Squash Soup

2009-12-09T13:45:00.000-08:00

From stickygooeycreamychewy.

Okay, this wasn't fantastic, but it was good - perhaps 6.5 out of 10? I would tweak the recipe in future, to add some heat, and perhaps introduce some other Indian spices. The star was the roasted pumpkin seeds on top - it absolutely made the dish.

3 pounds butternut squash, seeded and cut into quarters
3 tablespoons olive oil
1 tablespoon garam masala
1/2 teaspoon ground ginger
1 teaspoon each salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
5 large whole sage leaves
4 cups chicken stock
1/4 cup heavy cream (I omitted this ingredient altogether)
Salt and pepper to taste
Crispy sage leaves or toasted pepitas (pumpkin seeds) for garnish

Preheat the oven to 400 degrees F.

Arrange squash in a single layer on a baking sheet coated with cooking spray or lined with aluminum foil. Combine olive oil, garam masala, ginger, salt and pepper and sprinkle on pieces of squash. Bake for 45 minutes or until soft and tender.

While squash is roasting, set a large pot over medium heat and melt the butter. Add the onion, garlic and sage, and cook, stirring frequently, until the onion just turns golden, about 6 to 7 minutes. Remove the sage leaves and discard. Add the stock and roasted squash to the soup pot and simmer, uncovered, for 20 minutes.

Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the cream (if using) and reheat. Season to taste with salt and pepper and serve garnished with crispy sage leaves and/or toasted pepitas (pumpkin seeds).

Pasta with White Beans and Rapini

2009-12-09T13:35:00.000-08:00

I believe this is from Chatelaine Magazine.

What a winner - absolutely amazing - but you gotta love your bitter greens, if you don't, this is not for you!

Simple, rustic, as if Jaime Oliver himself prepared it lovingly - enjoy heavily as you tuck into the creamy goodness.

1 large bunch rapini
4 cups whole wheat penne (I used scoobi-do!)
1/3 cup extra-virgin olive oil
1 ½ cups fresh bread crumbs
4 cloves garlic, minced
1/4 tsp salt
Pinch hot pepper flakes
1 19 oz can romano beans, drained
Parm

Trim base of rapini stalks, roughly chop into 1" pieces, clean and drain. In large pot of boiling salted water, cover and cook rapini until tender, about 2 mins. With slotted spoon, transfer to colander to drain. Set aside.

In same pot of boiling salted water, cook pasta until tender but firm. * Reserving 1 cup of the cooking liquid *, drain & return to pot.

Meanwhile, in large skillet, heat 1 tsp of the oil over medium heat; fry bread crumbs and one-quarter of the garlic, stirring, until golden, about 3 mins. Transfer to bowl; set aside.

In same skillet, heat remaining oil over medium heat; fry remaining garlic and hot pepper flakes, stirring, until golden, about 1 minute. Stir in rapini and beans; heat through, about 3 minutes. Add to pasta and toss to coat, adding as much of the reserved cooking liquid as you like. Stir in some grated parm. Serve sprinkled with bread crumb mixture.

Creamy Garlic & Edamame Soup

2009-12-09T13:26:00.000-08:00

From eatingwelllivingthin. I've only ever had steamed edamame with course salt in Vancouver (so yummy), and haven't had it since - so this recipe definitely had my curiosity piqued.

Gorgeous pistacio colour, smooth, but slightly textured - I didn't quite know what the heck I was eating, but enjoyed it nonetheless.

2 tbsp olive oil
4 cloves garlic, peeled
2 bay leaves
4 cups shelled edamame, divided
Two 14-ounce cans low-sodium chicken or vegetable broth
1/4 tsp red pepper flakes
1/2 tsp sugar
Dash freshly grated nutmeg
Kosher salt and black pepper to taste
1/2 cup fat free half & half (who has ever heard of this? I used my usual soy milk)

Heat the oil in a large saucepan over medium-low heat. Add the whole garlic cloves and bay leaves and cook, stirring occasionally, for 10 minutes or until softened and golden. Add 3 1/2 cups Edamame and cook, stirring occasionally, for 5 minutes. Add the broth, red pepper flakes, sugar, nutmeg and salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, covered for 25 minutes.

Remove and discard the bay leaves. In a blender or food processor, blend or process the soup in batches until smooth. Return the soup to the saucepan over medium-low heat. Stir in the cream and and heat through, but do not let it boil. Garnish each serving with the reserved whole edamame. (I would omit this part next time, and simply sprinkle with toasted nuts, or even toasted soy nuts, for texture.

Chicken with Roasted Grapes and Shallots

2009-12-09T13:24:00.000-08:00

Nothing too spectac about this recipe, though the roasted grapes had an amazing flavour and texture, plus, roasted chicken - nuff said. Looks, smells, tastes great - simplicity at its finest.

1 ¼ lb assorted seedless grapes (such as green, red, and black), cut into small clusters
6 large shallots (about 10 ounces), peeled, halved through root end
1 tbsp chopped fresh thyme plus 6 large sprigs
2 tbsp olive oil, divided
1 4-to 4 1/2-pound chicken, excess fat removed from cavity

Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.

Spinach Pie Quesadilla

2009-11-19T16:37:00.000-08:00

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

2009-11-15T12:09:00.000-08:00

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

2009-11-11T15:24:00.000-08:00

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

2009-11-11T15:19:00.000-08:00

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

2009-11-07T16:06:00.000-08:00

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

2009-11-06T16:14:00.000-08:00

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

2009-11-04T16:20:00.000-08:00

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

2009-11-03T16:36:00.000-08:00

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.