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Archive for the ‘Snacks’ Category

In late March/early April, we spent two glorious weeks in Arizona. We stayed with friends for this duration because we had offered to puppy-sit (Jordan) while they took a quick 7 day holiday in Ireland. We had never puppy sat before but their beautiful black lab, Jordan is quite possibly one of the laziest dogs we have ever met so she was really no problem at all. We did get her used to three walks per day, that is, until we bumped into a woman carrying a black light, walking her dog after dark. I had to ask and yes, it was to detect scorpions. That was the end of our after dark walks. Period.

I like to arrive with gifts in hand and these basil Parmesan Straws were the perfect hostess gift because I had a bunch of basil that needed using a couple of days before our departure. Plus they are pretty tasty. Jordan thought so too.

Sun-dried Tomato, Basil and Parmesan Straws

A KitchenInspirations Original Recipe

Makes about 75 pieces

To print this recipe, please click here.

Ingredients:

  • 290 g flour
  • 10 g Fresh Basil, finely chopped
  • 50 g sun-dried tomatoes in oil, roughly chopped
  • 10 g garlic, finely minced
  • 110 g unsalted butter (cold)
  • 30 g  grated Parmesan cheese
  • 2 eggs, beaten separately
  • 15-30 mL water or milk
  • Sea salt

Directions:

  1. Pre-heat oven to 400°F.
  2. Put all dry ingredients into a food processor, including the basil, sun-dried tomatoes and garlic, and process to mix well.
  3. Add the butter and process to coarse granules.
  4. While the blades are running, pour in the egg and process until a soft ball forms. If this does not happen, drizzle little bits of water until a soft ball forms.
  5. Remove from processor and using a small amount of flour, roll out the dough to about 1/2 cm thickness. Cut into 8cm x 7 mm straws and position evenly on a cookie sheet. Brush with second egg and sprinkle with sea salt.
  6. Bake for 12-15 minutes until golden.
  7. Remove and allow to cool. This will store well in a cool, dark place or freeze.

Notes:

  • I like to use a plastic ruler to cut the straws evenly. My ruler is a dedicated food ruler that never is used with pens or pencils or markers!
  • This type of rolling pin gives you evenly thick dough, but as I have mentioned previously, it is a pain to unscrew the disks and I inadvertently have to wash all of the disks each time I use it.
  • This dough is a bit wetter than some of my other recipes because of the sun-dried tomatoes and fresh garlic.

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We had just completed a gorgeous hike one weekend in February at Kortright Centre for Conservation. It was a warmer day and the sun was beaming beautifully throughout the hike. There were some muddy spots and some icy spots but it was totally manageable. This park is not manned this time of year, but, fortunately they leave the gate open for visitors like us. The park is not maintained during the winter but a good pair of hiking boots and you’re good to go. Click down to the end to see a few pictures of our hike.

Unfortunately all of the service buildings are closed this time of year, and after an hour-long hike and ingesting 500 mL of water, one might need facilities, so we decided to stop at a Starbucks on our way home. I usually like to purchase something when I use the facilities in a place but it was well into the afternoon and I really didn’t want a cup of regular coffee and ordering a decaf at Starbucks is about the most painful experience I have ever endured so I avoid it at all costs. Instead, we ordered an oatmeal cookie which they had unfortunately sold out of so, we shared one of their Ginger Molasses cookies. It was so delicious that I wanted to replicate the recipe and bake some at home. JT and I are HUGE ginger fans and I prefer to use fresh ginger whenever I can, so in this lovely recipe, I quadrupled the ginger and used fresh and I added a small amount of candied ginger chopped roughly. These definitely satisfied my ginger craving! Do you ever feel obligated to purchase something if you use a restaurant’s facilities?

Chewy Ginger Molasses Cookies

Makes about 72 x 20 g cookies.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 284 g unsalted butter at room temperature
  • 450 g white sugar
  • 2 eggs
  • 125 mL molasses
  • 20 g fresh ginger, finely minced
  • 570 g all-purpose unbleached flour
  • 3 g salt
  • 23 g baking soda
  • 6 g ground cinnamon
  • 1 g ground cloves
  • 50 g candied ginger, chopped
  • 50 g white sugar for rolling

Directions:

  1. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  2. Add the molasses and fresh ginger and beat well.
  3. In a separate bowl, combine the flour, salt, baking soda, cinnamon and cloves and whisk to combine well.
  4. Add to the butter mixture and beat until well combined.
  5. Refrigerate the batter for 1 hour.
  6. Pre-heat the oven to 350° F.
  7. Make 20 g balls and roll in the sugar and position on the parchment lined baking sheet leaving about 5 cm between each cookie (don’t be tempted to flatten, it will flatten out on its own in the heat of the oven). Bake for 10-11 minutes, remove from the oven but leave them on the baking sheet because they will finish baking on the sheet. Remove cookies from the baking sheet once they have all but cooled completely.
  8. Enjoy with coffee or tea or a glass of bubbly!

Notes:

  • 11 minutes was absolutely perfect in my oven, the cookies hardened up perfectly sitting on the hot cookie sheet on the counter.
  • I always test-bake 1 or 2 cookies before I decide on how big to make the entire batch, it also gives you a solid idea of how long to bake them perfectly.
  • Weighing the cookie dough will give you more evenly-sized baked cookies. I can almost eyeball them after making a few balls, but I still like to weigh them for consistency.

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Winter is not giving up easily in these parts. At least the days are sunny even if they are still nippy. It’s the grey days with endless overcast that really pull me into the dumpers, so I bake to make me happy; plus the ambient heat the oven gives off doesn’t hurt. I created this tasty scone recipe when I discovered a couple of rogue oranges in the refrigerator. The flavour combination may sound strange but it works, plus it’s delicious straight from the hot oven with a generous pat of butter.

Cheddar Orange Scones

A KitchenInspirations Original Recipe

Makes 8 large scones

Ingredients:

  • 270 g AP flour
  • 25 g coconut sugar
  • 20 g baking powder
  • 1 g salt
  • 56 g cold, unsalted butter, cut into small chunks
  • 150 g sharp cheddar
  • 1 egg, lightly beaten
  • 125 mL orange juice (about 1 navel orange)
  • zest of 2 navel oranges
  • Yogurt for brushing tops

Directions:

  1. Pre-heat the oven to 425° F.
  2. In the large bowl of your food processor, combine flour, sugar, baking powder, salt and pulse a few times to mix well.
  3. Add the butter and pulse until well incorporated but not softened.
  4. Combine the egg, orange juice and zest and mix well.
  5. Pour into the food processor while pulsing and pulse until well mixed. If your kitchen is on the warmer-side, allow the dough to rest in the refrigerator for a bit here or if it’s on the chilly-side, proceed to next step.
  6. Roll out to about 2 cm thick and cut with your favourite cookie cutter. Continue until you’ve used all of the dough. Brush tops with yogurt and bake 15-17 minutes or until lightly golden on top and baked through. Cool slightly on a wire rack and serve warm with butter.

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Do you keep a running list of things your friends and family won’t or cannot eat? I have found that it makes my life easier if I do, so one day, a long, long time ago, the “Friends’ Likes and Dislikes” list was born. Now I have it in Notes on my iPhone, it is so handy. I also keep a diary of dinner parties so I can avoid feeding friends the same thing!

My list-making started with my “list of books that I’ve read” after buying the same book twice because they changed the cover artwork! Isn’t that annoying! I now refer to the list before I make a book purchase. I have also made lists of movies we’ve seen over the years and television shoes we’ve watched; keeping track of the season and episode help you keep on track if you’re not just using Netflix for streaming. I also have a running list of movies and TV shows I want to watch so that I can reference it on a rainy weekend for entertainment. The list-making didn’t end with the end of the cottage, oh no, dear friend, it continues to live on for a number of purposes! Do you make lists? What type of lists do you make?

By the way, this would be on the No Go list for Mike because he hates nuts and seeds!

Gluten Free Pumpkin Sesame Crackers

Makes about 30 crackers

To print recipe, please click here.

Ingredients:

  • 100 g ground pumpkin seeds
  • 60 g sesame seeds
  • 10 g coconut flour
  • 5 g sea salt
  • 1 egg
  • 2 tsp sesame oil

Directions:

  1. Pre-heat the oven to 350° F.
  2. Combine the dry ingredients and mix well.
  3. Combine the wet ingredients and whisk lightly until well combined.
  4. Pour the wet ingredients into the dry and stir until evenly mixed. Create a ball with the dough and press flat with the palms of your hands.
  5. Between two sheets of parchment paper, roll the dough until it is very thin (the best ones are only as thick as a sesame seed!). Using a ruler, cut into squares, rectangles or whatever shape you desire (I find straight-edged shapes easiest). Discard the top parchment.
  6. Place the parchment with the cut crackers on a baking sheet and bake for 10-14 minutes or until crisp. Allow to cool for a couple of minutes, then break apart using the cut lines.
  7. Serve with soup or dip.

Notes:

  • Use whatever nut flour or seed flour you desire.
  • You may add flavourings but the sesame is fairly strong so you may wish to use a different oil.
  • I have used both toasted sesame seeds and untoasted, both are very good.
  • I find I usually have to remove the edge crackers earlier from the baking sheet and return the rest to bake a bit longer, continue to do so until the desired golden colour is achieved.

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In an effort to eat healthier, I developed this recipe for a snack that is flavourful, crunchy and delivers a bit of protein and vitamins! The almond flour helps with the crunch as does the coconut flour, the dehydrated onion and garlic give the flavour this healthy snack delivers.

Kale Chips

A KitchenInspirations Original Recipe

Serves 2 to 4

To print recipe, please click here.

Ingredients:

  • 120 g kale, washed, dried and cut into medium-sized pieces
  • 30 g almond flour
  • 20 g coconut flour
  • 10 g dehydrated onion
  • 5 g dehydrated garlic
  • 30 mL olive oil
  • salt to taste

Directions:

  1. Pre-heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. In a dedicated spice/coffee mill, grind the almond flour, coconut flour, onion and garlic until a fine powder. Set aside.
  3. Wash kale and dry as well as possible. Remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  4. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage to evenly coat each leaf.
  5. Spread kale on a cookie sheet so they are on one layer and not overlapping. Sprinkle lightly with about 7 g of almond flour mixture (I found it easier to sprinkle through a fine sieve).
  6. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle with salt.
  7. Serve immediately.

Notes:

  • Spice up the finished kale chips with a little cayenne pepper.
  • Instead of olive oil, use chili oil to coat raw chips.
  • Spread the oil-coated chips evenly on a cookie sheet to dry quickly and evenly.
  • A medium to larger cut leaf will dehydrate to a bite-sized chip.
  • Store the leftover coconut flour mix in an air-tight container for future kale chips.

Nutritional facts for kale chips

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Just prior to Christmas, I did a couple of jobs which had me buying a lot of garlic. When I say a lot, I mean literally dozens of heads! Of course, I gave away as much as I could but the majority came home with me. I am not one to toss perfectly good food in the bin, so I decided to roast the heads and freeze them for quick additions to sauces and soups. Now, I must say that this idea is genius because roasted garlic is so tasty and having some quick at hand makes it easy to add another level of flavour without the harshness of raw garlic. Over the holidays, we got together with our wonderful neighbours and I made this delicious roasted garlic dip.

Now there is that cold winter light!

Roasted Garlic Dip

A KitchenInspirations Original Recipe

Serves 6-8, makes about 300 mL

To print recipe, please click here.

Ingredients:

  • 200 g roasted garlic (about 4 heads)
  • 125 g cream cheese, room temperature
  • 50 g Greek Yogurt
  • Sea salt to taste

Directions:

  1. In a small bowl large enough to accommodate a stick blender, combine all of the ingredients and purée until smooth and silky.
  2. Serve at room temperature.

Notes:

  • I roast garlic by cutting off the bottom of the head (the root end) and setting it in about 30 mL of olive oil. I like to cover the garlic I roast so it steams and roasts at the same time. I roast the garlic in a 350° F oven for about 45 minutes or until they are very soft.
  • To extract the garlic, simply squeeze each clove into a container.
  • Some people add freshly grated Parmesan to this dip but I find it rich enough without it.
  • Save the cut ends of the garlic for soup stock.

This dip would also be a tasty cream sauce for pasta.

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In October I did some really cool TV jobs! I cooked for the lovely and talented Chef Anjum Anand from her I love India Cookbook for Your Morning (click here to see the segment (about 1 min of commercials)) and Mark Bittman, the original author of the infamous No-Knead Bread! recipe (click here to see the segment (only about 30 seconds of commercials)) and Ocean Wise Executive Chef, Ned Bell from his beautiful new cookbook, Lure!

Ned is awesome! It was indeed a pleasure to work with him. Yes, those are ‘sensible shoes’ as a fellow food stylist recently mentioned on instagram!

Mark was incredibly humble and amazing to work with (although, I wish the camera-man would have said something about the angle of the burgers!)

Mark released his Tenth Anniversary Edition of How to Cook Everything Vegetarian cookbook, simple meatless recipes for great food! The book is enormous, over 700 pages and it’s packed with great info, techniques, and wonderful recipes.  Although Mark is not vegetarian, he believes we should be enjoying a more plant-based diet. What I liked about his recipes is that they are truly vegetarian and not just cop-out vegetarian like spaghetti with tomato sauce that you see on some menus! I cooked tofu, tempeh, seitan and a really interesting beet burger. The recipes were easy to follow and came together quickly without special equipment. I will definitely make a few again and even others from the delicious cookbook.

Although this recipe isn’t from his cookbook, it is indeed vegetarian.

Basil and Sun-dried Tomato Gougières

Makes about 50 gourgières. To print the recipe, please click here.

Ingredients:

  • 250 mL (1 cup) water
  • 128 g (1/2 cup) unsalted butter
  • Pinch salt
  • 128 g (1 cup) all-purpose flour
  • 4 eggs
  • 40 g (~1/4 cup) sun-dried tomatoes (not in oil)
  • 15 g (~3 cloves) garlic cloves, finely minced
  • 7 g  (~10) basil leaves, chiffonade

Directions:

  1. Preheat the oven to 425° F (218° C). Line a baking sheet with wet parchment paper (crumple the parchment into a ball and saturate with cold water and wring out, flatten with your hand on the baking sheet).
  2. In a heavy bottom saucepan, combine the water, butter, salt and garlic and heat until melted. Remove from heat and add the flour all at once, stirring well. Return to heat and cook for a couple of minutes until it comes away from the sides of the pan.
  3. Remove from the heat and beat in one egg at a time until fully incorporated, being careful not to scramble the eggs. Fold in the herbs and chopped sun-dried tomatoes.
  4. Using a small ice cream scoop dipped in water with a splash of oil, scoop out single balls onto the baking sheet about 5 cm (2 inches) apart. Bake for 20 minutes or until tops are golden and the puffs have poofed about double in size.
  5. Cool on a wire rack. Continue to bake until you have exhausted your batter.

A light and delicious cocktail nibble.

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