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Archive for February, 2022

We usually have small quantities of a lot of different produce leftover as we approach shopping day, you know, a little of this, a little of that. That is where this bowl came from — it was an inspiration to use up the small portions of veggies before they were past their prime. The recipe is just whatever you have on hand, so I have not posted actual quantities, but there is no denying that this bowl is a keeper! It’s filled with flavour, texture, crunch against the creaminess of the avocado dressing. 

Lots of flavours and textures make up this tasty bowl.

Green Goodness Bowl

A KitchenInspirations Original Recipe

Ingredients:

  • Greens, shredded
  • a handful of Chickpeas, cooked
  • about half a Mango, small dice
  • 1/2 Avocado, small dice 
  • Cheese, small cubes
  • a handful of Pearl barley, cooked
  • a handful of vinegar coleslaw
  • a couple of good pinches of Sunflower Seeds, toasted

Directions:

  1. Place the greens at the base of the bowl and add each ingredient on top, into its own quadrant, leaving the sunflower seeds to garnish after you have dressed your bowl.
  2. Dress with the avocado dressing (recipe below) and garnish with the sunflower seeds. Serve immediately.

A delicious combination that is satisfying.

Green Goodness Dressing

A KitchenInspirations Original Recipe

Makes enough dressing for 2 bowls.

Ingredients:

  • 1/2 Avocado
  • ~ 15 mL mayonnaise
  • ~ 15 mL greek yoghurt
  • ~ 15 mL lemon juice
  • pinch of tarragon
  • water, to thin

Directions:

  1. Add all of the ingredients with the exception of the water to a tall, thin jar made for your immersion blender and blend until smooth adding water, little by little to make it loose enough to pour.

Notes:

  • It is more flavourful to have sweet, salty and savoury things. 
  • I like to toast the barley for a nuttier flavour when cooked.
  • Alternatives to mango: craisins, raisins, grapes.
  • Alternatives to chickpeas: lobster meat, crab meat, tuna, chopped ham, edamame.
  • Alternatives to barley: rice, bulgar, Isreal couscous, couscous.
  • Additions: peas, corn, diced peppers.
  • Alternatives to sunflower seeds: pepitas, roasted walnuts, roasted peanuts.

 

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Way back in January, we were getting some seriously cold temperatures. I had a ham bone leftover from Christmas Eve that I wanted to use and what better use is a rib-sticking split pea soup? I was able to get 6-8 portions out of the soup, about 250 mL or a cup each, it’s pretty thick. The soup is fairly filling so if you want to make it last a little longer, add a bit more stock to thin it down.

Fall Split Pea Soup with Ham

Serves 6-8

Ingredients:

Directions:

  • 175 g finely chopped onion
  • 100 g celery, diced
  • 100 g carrots, diced
  • 65 g pancetta, cut into small slices
  • 20 g garlic, finely chopped
  • 10 cumin
  • 1”5 g smoked paprika
  • 3 cups water
  • 4 cups homemade chicken stock
  • 430 g split peas
  • 175 g cooked ham, diced
  1. In a pressure cooker cook the pancetta until crispy then add the onions and until translucent.
  2. Add the split peas and sautée for a minute.
  3. Add the garlic and cumin and sautée for about 30 more seconds (or until you can smell the aroma), add the ham, water and stock. Now add the paprika and cinnamon stick.
  4. Seal the cover and cook under pressure for 45 minutes or until the split peas have softened (I use a fairly low setting). You should check the water level twice during the process to make sure it hasn’t boiled down to nothing, stir. If the liquid is too reduced, add more.
  5. Serve with a dollop of low fat Greek yogurt and home made bread.

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It’s been wickedly cold here, and by wickedly cold, I’m talking -21° C or -5.8° F! I have only been able to think about soup. I love brothy soups but JT is not as much of a fan, he prefers creamed soups so I like to mix it up. I had purchased too much broccoli for Christmas day dinner so I had a small crown leftover along with a not-so-perfect-looking romaine, so this recipe was a result of these two leftovers.

Broccoli and Cheddar Soup

A KitchenInspirations Original Recipe

Makes just over a litre of soup

Ingredients:

  • 1/4 Vidalia onion, roughly chopped
  • 15 mL EVOO
  • 1 fist-sized head of broccoli, roughly chopped
  • 1/2 romaine lettuce, shredded
  • 1 L chicken stock
  • 5 cm x 5 cm Parmigiana rind, cut into smaller pieces
  • 30 g of cheddar, shredded
  • Salt to taste

Directions:

  1. In a hot pan, cook the onion in the olive oil until translucent, add the broccoli and romaine lettuce and cook for about 5 minutes. Add the chicken stock and the Parmigiana rind and simmer for about an hour or until everything has softened.
  2. Blend with an immersion blender until smooth. If using a traditional blender, allow to cool a bit so the steam doesn’t blow off the lid.
  3. Serve with some shredded cheddar sprinkled on top.

Notes:

  • The romaine didn’t end up adding much flavour but it did help with thickening.
  • Use vegetable stock if making vegetarian.
  • The Parmigiana also helps to thicken the soup.
  • I used both orange and white cheddar because that is what I had.

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For New Year’s Eve, I made several tapas to feed us through the evening and this sauce was one that accompanied some lamb Spiedini that JT barbequed on the Big Green Egg. But it would be equally as delicious with shrimp. It’s not overly minty, which I prefer, it’s just minty enough.

Herbaceous Mint Sauce

A KitchenInspirations Original Recipe

Ingredients:

Makes about 125 mL sauce

  • 10 g fresh parsley
  • 20 g fresh cilantro
  • 5 g mint
  • 10 g roasted garlic purée
  • Juice of half a lime
  • 45 mL white Balsamic
  • 65 mL EVOO
  • salt and pepper to taste

Directions:

  1. Combine all of the ingredients in a small food processor and process until the herbs have been chopped up but not puréed. 

Notes:

  • Do not refrigerate if serving the same day. If you wish to make the sauce in advance, refrigerate it covered but remove it from the fridge about 4 hours prior to serving so that the olive oil can come to room temperature otherwise, it congeals and it’s not pretty nor with the herbs have their best flavour.

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