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Posts Tagged ‘Gluten Free’

This post was inadvertantly published on the same day as another, so we apologise if you’ve already seen/been here. Also, this post was written during our first foray out of lockdown.

We have continued to entertain one couple at a time outdoors, keeping well below the allowed maximum of five (outdoors only). Our space allows for four people socially distanced, any more, we’re less than two metres (six feet) apart and we are not comfortable with that.

I try to make meals that are hearty and warm. This is one such dip I made as an hors d’œuveres for friends who came for lunch (the main was JT’s Bœuff Bourguignon). That day in February was 6° C (43° F) outside but our heater warmed our little area to 15° C (59° F) which made it very comfortable with light coats on (in fact, my friend came seriously over dressed and had to peel layers off to be comfortable).

It’s quite romantic eating outside in the winter, and even my naysayer hubby is loving it. In fact, most of the negativeness has come from the men, the women are all over being outside but once the guys experience our little cozy nook, they are sold. Just like this dip, one taste and you’re sold. I make a similar dip using canned crabmeat but I must tell you that this salmon dip is so much more flavourful.

Warm Salmon Dip

A KitchenInspirations Original Recipe

Makes about 375 mL dip

Ingredients:

  • 250 g Cream Cheese, room temperature
  • 1 tsp dill (dried is fine)
  • 2 tsp horseradish (the original recipe called for horseradish cream, but I never had horseradish cream on hand)
  • 20 g red onion or shallot, finely minced
  • salt & pepper to taste
  • 25 g celery, finely minced
  • 150 g canned salmon, without skin or bones. It’s about 1/2 cup, or one can give or take.

Directions:

  1. Combine all of the ingredients and mix well (a light-duty hand mixer is perfect for this).
  2. Season with salt and pepper.
  3. If you are making this for the future, line three 125 mL or half-cup ramekins with plastic wrap.
  4. Divide the mixed dip into the three ramekins pressing into the ramekin so it will retain the shape. Try not to have too many folds so that the plastic comes off easily. Carefully twist the plastic wrap to seal. Place the ramekins in the freezer. Once the dip has frozen to the ramekin shape, remove the frozen dip and label it and return the shaped dip to the freezer until needed. Put your ramekins away.
  5. About 30-40 minutes before serving, pre-heat the oven to 375° F. Remove plastic wrap from the frozen dip and pop the shaped-frozen dip into the original ramekin you used to freeze it. Place on a cookie sheet (it may boil over depending on how full your ramekin was) and bake for 30-40 minutes or until dip is bubbling in the centre.
  6. Remove the baked dip, garnish with a smoked salmon rose and serve with papadams, crostini, crackers or even sliced cucumbers.

A warm, boldly flavoured salmon dip that is perfect for outdoor entertaining.

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I love to cook Asian flavours, particularly in the warmer weather, it just feels right. One such warm and balmy evening I came up with this interesting twist on an old favourite: Thai Green Curry “Risotto“! It’s definitely not traditional so I’ve omitted the cheese because I didn’t like the flavour combination but I have an alt in the notes if you still want cheese in it. It’s creamy, even though I used Jasmine rice and I kept it monochromatic adding only green veggies. It was a definitely a winner!

Thai Green Curry “Risotto

A KitchenInspirations Original Recipe

Makes 2 dinner-sized servings or 4 appetizer servings

Ingredients:

  • 1 small shallot (about 25 g)
  • 15 mL EVOO
  • 60 mL Green Curry Paste
  • 160 g jasmine rice, rinsed well
  • 2 kaffir lime leaves
  • 300 mL chicken stock
  • 100 mL coconut milk
  • 50 g green beans (cut into 1 cm pieces)
  • 150 g bay scallops
  • 50 g frozen peas
  • 2.5 mL lime juice

Directions:

  1. In a small Dutch oven, heat the oil and add the shallots and cook until translucent. Add the kaffir lime leaves.
  2. Add the rice and toast for a minute or so. Add the green curry paste and cook until fragrant.
  3. Pour in the chicken stock about one-third at a time, stirring occasionally, cooking the rice until all’onda. Add the scallops and cook until they are 125-130F or you can panfry them like I did.
  4. Turn down the element and stir in the coconut milk, add the vegetables and heat through.
  5. Add the lime juice to taste. Remove the kaffir lime leaves to serve.

Deliciously creamy “risotto” with the flavours of Thailand.

Notes:

  • I add the lime juice to brighten the flavours without salt.
  • This is neither an authentic Thai nor Italian recipe. I just thought the green curry and jasmine rice lent itself to the traditional dish. This green curry does not have cheese in it but if you want it creamier, try a little cream cheese stirred into the curry right at the end.
  • Use any protein you wish, chicken or shrimp would be great too.

Bay scallops add the perfect amount of sweetness to this flavourful dish.

Note:

  • Rice portion was updated July 17 to reflect two servings.

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We were having a friend over (outside) during lockdown (you’re permitted to responsibly socialize with one single (meaning they are single) friend, outside) and I needed a relatively quick dessert. This recipe came across my Insta feed and I was immediately taken with it. You use two whole oranges, skin, pith and all! Sounds intriguing, doesn’t it? You boil the oranges for 10 minutes three times, each time discarding the water to rinse away the bitterness. There is a lot of sugar but I didn’t reduce it like I normally do because I was concerned about the bitterness and it was fine. In fact, it was more than just fine, it was great! Not too sweet, I’d definitely make it again, in fact, I’ve made it three times! And because it is made with almond flour, you put the whole thing together in a food processor! It is super moist, orangy and delicious. And you needn’t make a syrup, like other orange cakes, because it is plenty moist from the two boiled oranges.

Gluten-Free Whole Orange Cake

For the original recipe, please click here.

Makes one 23 cm (9 inch) round cake

Ingredients:

  • 2 medium oranges, fresh whole with the rind on about 300 g each
  • 6 g baking powder
  • 6 large eggs, room temp
  • 250 g white sugar
  • 250 g almond flour

Directions:

  1. Preheat the oven to 350° F Convection. Prepare a 23 cm (9 inch) springform pan by lining the bottom with parchment and spraying the insides with non-stick spray.
  2. If you are not using organic oranges, scrub the exterior with hot water and a little soap and rinse well.
  3. Boil the whole oranges 3 times for 10 minutes, each time, changing out the water.
  4. Chop the oranges up into eighths and blitz until smooth with the Nutribullet (I was able to get the two oranges into my large Nutribullet container).
  5. Transfer to a large food processor and add the remaining ingredients, processing until fully incorporated and smooth.
  6. Pour the batter into the prepared pan and place on a cookie sheet into the preheated oven and set the timer for 60 minutes.
  7. Allow it to cool in the pan, then carefully remove and plate.

Notes:

  • I blitzed the boiled oranges in my Nutribullet and transferred them to my large food processor to complete the cake. The Nutribullet makes a very smooth paste.
  • I used a 23 cm (9 inch) springform pan, lined with parchment.
  • My oven baked it a bit quickly so check at 50 and 55 minutes for doneness with the wooden toothpick test. It won’t dry out like an ordinary cake so a little overbaking won’t kill it.
  • The cake stands on its own, no need for any garnish or cream but the author suggests serving it with a little Greek yogurt, I didn’t feel it needed it at all.
  • To make it extra special, you can pour a Belgian dark chocolate ganache over it. 100 mL Table Cream, 100 g Belgian dark chocolate chips, 45 mL white corn syrup. Heat cream to almost boiling, pour over chocolate chips, let stand a few minutes, stir until melted and stir in the corn syrup. Cool to thicken, pour over cake.

 

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Warm Spanakopita Dip

A KitchenInspirations Original Recipe

Makes about 250 mL dip

Ingredients:

  • 15 mL garlic-infused EVOO
  • 30 g shallots, small dice
  • 160 g zucchini, grated
  • 70 g spinach, finely chopped
  • 0.5 g dill weed
  • 50 g cream cheese
  • 70 g Greek feta, crumbled, divided
  • Salt and Pepper to taste

Directions:

  1. Heat the olive oil in a medium-sized pan and sweat the shallots until translucent. Add the zucchini and cook until softened. Add the spinach and wilt completely. Season with the dill and stir well.
  2. Add the cream cheese and stir until it has melted into the vegetables.
  3. Add about three-quarters of the feta and stir well into the warm dip. Reserve one-quarter of the feta for garnish.
  4. Reheat the dip and serve with pita bread.

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Spring came early to Toronto, with warm, sunny days as early as the first week of April! Buds burst on trees and shrubs and we waited with bated breath for the blooms in hopes that we wouldn’t get a spring frost. A good spring always has rain and we’re OK with that as long as we get some sunny days interspersed to keep our mood elevated and this spring was perfect. The rainy days were a touch cooler (still above freezing) but cool enough to crave soup. JT has been a real trouper this winter, eating without complaint, my favourite brothy soups but his true love are creamed soups so I thought I’d create this creamy, tasty soup on a rainy mid-April day. I served this with Cheesy Onion Scones!

Cream of Celery Soup

A KitchenInspirations Original Recipe

Makes about 400 mL soup

Ingredients:

  • 15 mL EVOO
  • 50 g sweet onion
  • 300 g celery hearts, tender leaves included, roughly chopped
  • 50 g cauliflower florets (as a thickener)
  • 400 mL vegetable stock
  • 7.5 mL lemon juice
  • Salt to taste
  • 30 mL table cream

Directions:

  1. Heat the extra virgin olive oil in a soup pan and sweat out the onions until translucent, add the celery and cook on medium/low for about 3 minutes.
  2. Add the cauliflower florets and vegetable stock and simmer until all of the vegetables are soft.
  3. Purée until smooth and taste for acidity and salt, add as required. Keep warm until ready to serve.
  4. Just prior to serving, add 30 millilitres of table cream, stir well.

Celery in North America doesn’t have a strong anise flavour, it’s very mild.

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I am constantly on the lookout for new hors d’oeuvres/finger food that I can insert into my cocktail repertoire. I came across this tasty recipe in early April when I was looking around for something to make with polenta. I loved the crackers because I’ve already made Polenta Fries, Polenta Crisps, and Polenta Choux Pastry. Yotam Ottolenghi’s recipe includes a beautiful tapenade but I didn’t have parsley and I wasn’t going to go out for just one ingredient as we had just stepped into our THIRD State of Emergency Lockdown, so I improvised with baby arugula, and I must say, it’s darn tasty, I may even substitute the parsley with arugula going forward.

Don’t let the dark edges fool you, they are the best part!!!

Polenta Bites with Mediterranean Tapenade

Recipe inspired by Yotam Ottolenghi

Makes about 35 little crackers and enough tapenade for about 6 or 8 crackers.

Ingredients for the Polenta Bites:

  • 350 mL chicken stock
  • 15 mL roasted garlic purée
  • 15  EVOO
  • 2.5 g sea salt
  • 75 g fine cornmeal
  • 40 g finely grated parmesan
  • 5 g chopped chives

Directions for the Polenta Bites:

  1. Prepare a large sheet of parchment paper by spraying it with non-stick spray. Set aside.
  2. Heat the chicken stock with the roasted garlic purée, extra virgin olive oil and sea salt until a slow boil.
  3. Slowly pour in the cornmeal and stir vigorously until all has been incorporated into the water and it is beginning to thicken, add the grated parmesan and chives and cook, stirring constantly until very thick.
  4. Pour the hot mixture onto one half of the prepared parchment and fold the other half over it. Using a rolling pin, roll out to about 2mm thick. Even out the edges (cooks treat) and cut into 3 cm squares. Allow to cool completely.
  5. Preheat the oven to 425° F (I used convection) and bake the polenta bites for 20 minutes. Remove the sheet from the oven and flip the crackers over so that the top is the bottom and the bottom is the top and try to separate the crackers and move them around on the parchment so they bake evenly. Bake for an additional 20 minutes. Cool completely.

Green olives, kalamata olives, artichoke hearts and peppery arugula make a very tasty tapenade.

Ingredients for the Mediterranean Tapenade:

  • 5 Green olives (with pimento)
  • 6 Kalamata olives, pitted
  • 4 quarters Marinated Artichoke Hearts
  • 2 small handfuls of baby arugula
  • 1 green onion about 15 cm long, roughly chopped
  • 30 mL EVOO
  • salt and pepper to taste

Directions for the Mediterranean Tapenade:

  1. Add everything into a small food processor and process until you have achieved the desired consistency.
  2. Serve as a dip or portioned onto each cracker like a canape.

 

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I used to reserve Thai Green Curry for the times we go out for lunch, but nowadays there is no going out so we’ve had to improvise and make these tasty dishes at home. I’ve tried many a-green curry pastes and some were so hot, I just couldn’t tollerate them. I’ve tried making my own too, but have not found a recipe that reminds me of the restaurant style that I long for. That is until I combined two lovely green curry pastes! This is not a traditional Thai Green curry recipe, but it’s one that works for me and JT is always requesting it.

Thai Green Curry

Serves 2

Ingredients:

  • 2 teaspoons peanut oil
  • 15-30 mL green curry paste (see notes)
  • 200 g protein of your choice (I used chicken)
  • 15 g corn starch
  • 60ml (1/4 cup) chicken stock
  • 5 mL fresh lime juice
  • 5-15 g brown sugar
  • 15 mL fish sauce
  • 200 mL coconut milk
  • 4 kaffir lime leaves
  • 200g frozen green beans, French style
  • 1/3 cup fresh Thai basil leaves
  • Steamed jasmine rice, to serve

Directions:

  1. Cut the chicken into thin-ish, bite-sized pieces. Coat with the corn starch.
  2. Heat the peanut oil in a small Dutch oven and cook off the green curry paste until fragrant and has become somewhat dry. Add the chicken and cook until it is golden.
  3. Add the chicken stock, lime juice, fish stock and brown sugar and stir until it heats through and the sugar has begun to melt.
  4. Add the coconut milk and stir until smooth and creamy. Do not boil because the coconut milk can separate and it won’t look as good. Add the kaffir lime leaves and simmer until the chicken has cooked entirely through.
  5. Add the frozen green beans (see notes) and stir until heated through. Remove the kaffir lime leaves.
  6. Serve over an inverted bowl of rice, garnish with Thai basil or kaffir lime leaves.

It’s super creamy with a hint of heat. The chicken is velvety soft and delicious in this dish.

Notes:

  • I usually find green curry paste too hot at full strength so I’ve had difficulty finding one I can tolerate. We have an incredible Asian grocer near us with an unusally large compliment of sauces and pastes and I’ve found this one isn’t too hot but I add a little of this one which is super hot. The combination makes a wonderful restaurant-style green curry sauce.
  • I didn’t have green beans so I just added some peas.
  • Thai green curry is traditionally made with Chicken but you can use any protein.
  • The traditional vegetables are eggplant and sugar snap peas but you can use whatever you have on hand. Bamboo shoots would add a lovely crunch to this dish. I prefer to keep my vegetables on the green side because I love it in monochrome.
  • I usually start with a 5 grams of sugar and work my way up to 15 grams, if necessary. Some green curry pastes are already sweet so you’ll need to taste as you go along.

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These are super quick and easy to make. They don’t keep well, particularly if your house is a bit humid so plan to bake them just before you want to eat them or if they get a bit soggy, just pop them into the oven to dry them out a bit.

Deliciously crunchy and cheesy crisps.

Cheese Crisps

A KitchenInspirations Original Recipe

Makes about 12-15 crisps

Ingredients:

  • 400 g old cheddar cheese, grated

Directions:

  1. Pre-heat the oven to 400° F. Line a rimmed baking sheet with parchment paper or a silicone matt.
  2. Spread the cheese out on the matt as thinly as possible so that the grated pieces are interlaced.
  3. Bake for 4-6 minutes or until the cheese has entirely rendered and is starting to become golden but not burned.
  4. Carefully remove from the oven and pull the parchment onto a cutting board. With a pizza cutter, cut into wedges. Allow to cool completely. Serve immediately.

Notes:

  • I use a rimmed baking sheet because the oils from the cheese may slide onto the oven and burn.
  • Parchment may burn so a silicon matt is preferred.

 

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I have been making this fabulous butter chicken recipe since I first found it in 2009. I love it because it is the closest to our favourite Bombay Palace’s Murgh Makhani. It is a rich, tangy tomato-based sauce that is completely moreish. I made it in mid-March when our weather suddenly turned into spring with temperatures of 14° C to 20° C (57° F to 68° F) and we had friends over two days after we were released for our latest 100-day lockdown. If it weren’t for our cosy heated patio, I would have surely gone mad.

You can easily make this vegetarian by substituting firm tofu for the chicken but I wouldn’t skip the spice rub and marinade, grilling also adds a level of flavour but not absolutely necessary.

Butter Chicken-Murgh Makhani

Serving Size: 6-8

Ingredients:

  • 15 mL olive oil
  • 1 medium sweet onion, roughly chopped
  • 1.6 L stewed tomatoes
  • 43 g roasted garlic
  • 7 g ginger, grated on a Microplane
  • 3.5 g Meat Masala (see recipe below)
  • 3.5 g Garam Masala (see recipe below)
  • 35 mL lemon juice (about half a lemon)
  • Pinch of baking soda
  • Salt to taste
  • 60 g unsalted butter
  • 100 mL cream
  • Cilantro to garnish

Directions for the gravy:

  • In a large Dutch oven, heat the olive oil and cook the onions until golden. Add the stewed tomatoes and simmer until it has reduced to two-thirds of the original volume.
  • Add the roasted garlic, ginger, both masalas, lemon juice and stir well to combine. Add a pinch of baking soda and stir until it has stopped bubbling. Blend this gravy with an emersion blender and run it through a fine sieve (I prefer a smooth, creamy gravy). Add salt to taste. You can hold the gravy overnight in the refrigerator.
  • If you are serving immediately, add the butter and stir so that it melts into the gravy. Add the cream and stir well. Hold the gravy on very low heat (be careful, it bubbles quite furiously) and add the chicken just before serving.

This recipe is restaurant quality without the salt and extra calories!

Tandoori Marinades

  • 1 kg chicken, skinned, deboned, trimmed (I used chicken thighs)

Ingredients for the spice rub:

  • 6 g red chili powder (I used mild)
  • 3 g turmeric
  • pinch of baking soda
  • salt to taste
  • 30 mL lemon juice

Directions:

  1. Combine the ingredients for the spice rub and rub well into the chicken (I would use gloves). Refrigerate for 30 to 60 minutes.

Ingredients for the marinade:

  • 100 g Greek yogurt
  • 6 g red chili powder (I used mild)
  • 7 g ginger, grated on a Microplane
  • 30 g roasted garlic
  • 5 g coriander
  • 5 g cumin
  • 5 g garam masala
  • 15 mL lemon juice
  • 30 mL olive oil

Directions:

  1. Combine all of the ingredients and spread evenly onto the chicken pieces. Refrigerate overnight or for a few hours.
  2. When ready to grill, heat the grill to 350° F.
  3. Brush off a lot of the marinade.
  4. Grill the chicken, basting with the marinade once or twice at the beginning until cooked through, about 165° F.

I always double the batch so that I can freeze leftovers for a quick and delicious meal.

Garam Masala

(recipes for the masalas are from HeartSmart flavours of India by Krishna Jamal, 1998)

Ingredients:

  • 4 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tbsp ground cardamom
  • 1 tsp ground mace

Directions for the Garam Masala:

  1. Add all of the ingredients into a heavy bottom pan and toast until fragrant.

Meat Masala

Ingredients:

  • 3 tbsp coriander seeds
  • 1 1/2 tbsp cumin seeds
  • 1 black cardamom pods
  • 1/4 star anise
  • 3 cm cinnamon stick
  • 2 cloves
  • 2 bay leaves
  • 3/4 tsp dried cilantro
  • 1/4 tsp mace
  • 3/4 tsp ground turmeric
  • 3/4 tsp red chili

Directions:

  1. In a small pan, toast the coriander, cumin, cardamom, star anise, cinnamon stick and cloves and toast until fragrant. Allow to cool completely.
  2. Add toasted spices to a spice grinder with the remainder of the spices and grind until it is a fine powder. Store in an air-tight container in a cool dark place.

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This winter we ate a lot. I mean, we ate a lot of soup. Who am I kidding, we did eat a lot, but we also ate a lot of soup. I became quite proficient at some of our ethnic favourites, this Thai Lemongrass Shrimp soup being one of them. I reverted back to an old favourite recipe from an Australian cookbook a friend gave me years ago, Bay Books Cookery Collection, Thai Cooking Class, written by Somi Anuntra Miller and Patricia Lake. It is a well-illustrated cookbook with some great background, techniques and lists of ingredients for successful Thai cooking. In fact, it is my GoTo Thai cookbook. I have tweaked the recipe to resemble that of a favourite Thai restaurant.

Shrimp Lemongrass Soup (Tom Yam Goong)

Makes about 500 mL soup

Ingredients:

  • 500 mL chicken stock
  • 8 pieces fresh galangal
  • 8-12 Fresh Kaffir lime leaves
  • 2 pieces of 2 cm lemongrass, sliced in half lengthwise
  • 60 mL lime juice
  • 15 mL fish sauce
  • 2.5 mL chilli paste
  • 5-10 g of cane sugar
  • 8 fresh shrimp, peeled and deveined (skins reserved)
  • 10 fresh cremini mushrooms, cut into quarters
  • 80 g vermicelli rice noodles
  • 2 Campari tomatoes, cut into 6ths
  • Chiffonade of Cilantro leaves, Thai basil and thinly sliced green onions to garnish

Directions:

  1. Bring the chicken stock, galangal, Kaffir lime leaves and lemongrass along with the shrimp skin to a slow boil and then simmer for 30 to 60 minutes. Strain out the stock so that it is clear and without any bits.
  2. Add the lime juice, fish sauce, chilli paste and cane sugar and continue to simmer until sugar has completely dissolved. Taste for balance and add a bit of lime juice or sugar to balance if required.
  3. Boil water for the noodles, completely cover noodles in the hot water and allow to soak until al dente. Rinse in cold water to stop from cooking further.
  4. Bring the soup to a slow boil and add the mushrooms and shrimp and cook until the internal temperature of the shrimp is 120° F.
  5. Meanwhile, preheat the bowls (it’s winter and they cool down incredibly quickly). Reheat the noodles by running them under super hot water.
  6. Assemble the soup: add half of the heated noodles to each bowl, top with 4 shrimp in each bowl and spoon the hot liquid over the noodles and shrimp, dividing the mushrooms equally between the two. Add a cut tomato into each bowl and garnish with the chiffonade of cilantro and Thai basil and green onions.

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Happy New Year! We, at Kitcheninspirations hope you and your family had a lovely Christmas and New Year. It’s been challenging to say the least, but we’ve made the best of it.

On Christmas Eve, we usually go to my brother’s for some Christmas Cheer and then we spend the evening with my Cousin and her family. This year, my brother escaped to the Cayman Islands because they have better control over the virus there (or maybe their citizens are better behaved) and we did virtual Christmas Eve, opening presents with my cousin’s family. It was absolutely lovely. I often find myself lost in the video and forget that we aren’t in the same room. Although, I do miss hugging them.

This is our virtual Christmas Eve 2020.

This year has pretty much sucked but in a stroke of luck, we awoke to a winter wonderland on Christmas Morning.

Needless to say, Christmas dinner was just JT and I but we still managed to make a decent spread and enjoy the evening. In recent years, I have taken to brining the turkey and it makes it incredibly moist and flavoursome, but the best part is that it seems to remove that gamey flavour that leftover turkey has. I know many of you love leftover turkey but sadly it’s never been JT nor my favourite; brining is a game changer! My dear friend Lorraine posted her recipe of Turkey Porchetta and Christmas dinner was immediately decided. I went a step further and brined the breast and then I stuffed it. This post is really just to remind me how good it was.

Stuffed Turkey Breast Porchetta Roll

Please click here for the original recipe

Ingredients:

  • 1 kg turkey breast, skin and bones removed
  • cold water to cover
  • 72 g salt
  • 50 g sugar
  • Herbes de Provence
  • Stuffing
  • 6-8 slices of Proscuitto

Directions:

  1. Combine the water, salt and sugar in a blender and blend until sugar and salt have dissolved. Add the Herbes de Provence and pour over the breast to cover. Allow to sit in the refrigerator for 5-7 hours.
  2. Remove breast from brine and dry with paper towel. Set the breast on a cooling rack with a baking sheet below and refrigerate while you make your favourite stuffing. Cool the stuffing completely before adding to the breast.
  3. Preheat the oven to 350° F. Prepare a roasting pan with non-stick cooking spray.
  4. Butterfly the breast to an even layer, pounding to even out the thickness of the meat. Lay the stuffing in the centre and roll up, using a metal skewer to secure.
  5. Lay the Proscuitto overlapping the roll and secure with kitchen string (I used three rows). Remove the metal skewer.
  6. Bake the turkey roll covered for 1.5-2 hours (depending on how thick it is) or until the internal temperature of the meat is 165° F. I removed the lid at about 20 minutes left to allow the Proscuitto to crisp. Allow to rest for 10-15 minutes. Slice in 2 cm thick slices and serve with homemade gravy.

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At the beginning of December, we had close friends come over for a lunch outside, it was still pretty warm with the heater and electric blankets plus we lucked into a super warm December afternoon. JT made his famous Bœuf Bourguignon and I made these Low Carb Icy Squares; they literally melt in your mouth. My friend recently lost 50 lbs on a keto diet and she wanted a little treat but didn’t want to overindulge and these fit the bill perfectly.

The paper cups are necessary because without them these little flavour bombs will melt all over your hands

Low Carb Icy Squares

For the original recipe, please click here.

Makes 36 little squares (each square is about 5 grams of net carbs)

Ingredients:

  • 480 ml heavy whipping cream
  • 1 tsp vanilla extract
  • 90 g butter
  • 1 tbsp espresso powder
  • 2 tbsp erythritol
  • 90 g dark chocolate with a minimum of 70% cocoa solids, chopped
  • 25 g milk chocolate, chopped
  • Gold sea salt

Directions:

  1. Boil the whipping cream and vanilla in a heavy-bottomed saucepan for one minute and then reduce the temperature to a simmer until the cream is reduced to about half of the amount (about 20-30 minutes). Stir occasionally.
  2. Reduce the heat even further and add the espresso powder, erythritol and butter and stir until smooth (make sure the erythritol melts completely).
  3. Place both chocolates into a bowl and pour the reduced cream over it and stir until melted.
  4. Pour the chocolate cream into a parchment-lined 20 cm square (8 inch square) baking pan (squared-off sides is preferred) and allow to cool in the refrigerator for a few hours. When ready to serve, sprinkle with gold sea salt and cut into 36 equal squares. Serve in tiny paper muffin cups.
  5. Store in the refrigerator in an air-tight container for 2-3 weeks.

Notes:

  • The original recipe did not call for the erythritol but because I added the espresso powder, it made it a bit bitter so I had to add it along with the milk chocolate, you could try omitting them both for a  2 g net carb dessert.
  • The better quality ingredients you use, the better the taste and in this recipe, it is worth it to splurge.

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I have been meaning to create a recipe for a vegetarian Bolognese sauce forever, not because we’re vegetarians but because it’s good to mix it up with a vegetarian meal every so often. JT always asks me what’s for dinner with bated breath so he could look forward to it; when he asked about that day, he looked slightly disappointed. He actually said he was lowering his expectations so he wouldn’t be disappointed because he adores Bolognese and couldn’t imagine a mushroom version would/could be better. Boy was he wrong! Dinner was pretty silent that night, mostly because he couldn’t shovel the food in fast enough! After he finished he said that it was significantly better than he thought it would be. That’s one for the good guys.

If you’re vegetarian or vegan and you’ve been missing the rich, flavourful meaty bolognese, this recipe is for you. The mouth-feel is similar, particularly if you don’t pulverize the mushrooms and walnuts too much. But it’s the slow and low cooking that brings out all of the flavours.

Mushroom Bolognese

Serves 2 generously

Ingredients:

  • 30 mL EVOO
  • 1/2 carrot, finely diced
  • 1/2 celery rib, finely diced
  • 1/2 shallot, finely diced
  • 1 large portobello mushroom cap, finely chopped
  • 2 white mushrooms, finely chopped
  • 50 g walnuts, chopped
  • 125 mL milk or cream
  • 125 mL white wine
  • 10 mL puréed roasted garlic
  • 250 mL passata of San Marzano tomatoes
  • 15 mL tomato paste
  • 15 mL Hungarian Sweet Paprika Paste
  • Pinch of baking soda (see notes)
  • Pinch of sweet smoked paprika
  • Sea salt to taste
  • Pepper to taste
  • Parmigiana

Directions:

  1. Heat the oil in a small, enamel skillet. Add the carrots, celery and shallot and cook until semi-soft.
  2. Add the mushrooms and walnuts and cook until most of the mushroom liquid has evaporated. Add the milk or cream and cook until it has evaporated. Do the same with the wine.
  3. Add the remaining ingredients and stir until well combined. Season with salt and pepper to taste.
  4. Pour into a slow cooker or crockpot and set to high and cook for 2-3 hours.
  5. Serve on al dente (homemade) pasta of choice garnished with freshly grated parmigiana.

Notes:

  • I used portobello and white mushrooms because that is what I had on hand, a mixture of wild mushrooms would be delicious too.
  • Baking soda chemically changes the PH of things, tomatoes become much less acidic (I even throw a pinch into my coffee, it literally changes coffee from acidic to alkaline!), I prefer to use baking soda than to add sugar, which many do.
  • I used a slow cooker because our stove is gas and I prefer not to have an open flame on for a few hours. If you don’t care or have an electric stove, feel free to simmer in the same pot on the stove but do simmer.
  • I’m not sure how non-dairy milk will flavour the dish so if you’re vegan, omit the milk or cream.
  • I used walnuts because I like their meaty texture and earthy flavour, pecans would be a good alternative.
  • I whipped together the pasta using 1 egg and as much flour that it can absorb, then I ran it through the Kitchenaid pasta maker from 1 to 7. Then I hand cut the pasta into irregular widths and lengths. The fresh pasta is really worth the effort, it’s so much lighter than store-bought dry pasta.

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Thai Basil Eggplant

Mid last month, I made a batch of Mulligatawny Soup and had some leftover eggplant, so I searched for a recipe for Thai Basil Eggplant that reminded me of a delicious dish served by a hole in the wall Ma and Pa shop when I worked in the corporate world. This one fits the bill.

Thai Basil Eggplant

Serves 2

Ingredients:

  • 250 g Japanese or Chinese eggplants
  • 45 mL toasted sesame oil, divided
  • 5 g roasted garlic puréed
  • 5 g toasted sesame seeds
  • Good handful of basil leaves, plus more for serving
  • 30 mL unseasoned rice vinegar
  • 10 mL soy sauce
  • 15 mL Sweet Thai Chili Sauce

Directions:

  1. Chop the eggplant into eighths. Heat 30 mL sesame oil in a large pan and cook the eggplant chunks until slightly golden and somewhat soft in the centre, about 6-8 minutes.
  2. Add the garlic purée and sesame seeds and toss to coat well. Add the basil leaves and cook until wilted.
  3. Stir the vinegar, remaining sesame oil and soy sauce into the sweet Thai chili sauce and mix well. Drizzle half of the sauce into the eggplant and cook stirring often until the eggplant has entirely softened.
  4. Serve hot with the remaining sauce drizzled over it and additional Thai Basil leaves as garnish.

I never said it was authentic Thai.

 

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Way back in November, 2019, I made a version of this cake in Arizona. It seems a life-time ago. We don’t know when we will be able to travel again so it’s nice to have some food memories to be nostalgic about. I made this for an outdoor brunch last July for a gluten-intolerant friend.

Gluten-Free Reduced-Sugar Orange Olive Oil Cake

Makes one 23 cm (9 inch) cake

Please click here for the original recipe

Ingredients:

  • 2 eggs, room temperature
  • 100 g coconut sugar, divided
  • 80 mL EVOO
  • 5 mL vanilla
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray and line bottom with parchment paper.
  3. Combine the eggs and 95 g coconut sugar and beat until light, fluffy and smooth.
  4. Slowly drizzle in the olive oil and vanilla while beating.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the gluten free flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with sprinkled icing sugar just before serving.

The lovely syrup makes this cake lusciously moist.

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Fall has snuck into our lives. The air is crisper and the sun peaks out of the clouds on rare occasion. I am beginning to really worry about November; for the last four years, we have Novembered in Arizona, where it’s sunny. Every. Single. Day. November in Toronto is dreary at best, cold, grey and wet. Generally not very pretty. We have decided to postpone any travel plans for the next year or so until this COVID beast works itself out. So we will not be spending the month of November in Arizona. I am concerned.

November is a bear, but so can the odd day in September and October. One such dreary late September afternoon, we decided to watch a movie and I made this popcorn recipe. I did not make the fourteen cups that the original recipe called for, ours worked out to be about half which was too much for the two of us, but should suffice for three or four. To be honest, I’ve never had Ballpark Caramel Corn (but I have been to a couple of ball games). This recipe intrigued me because of the molasses addition which gives the corn a slightly anise-flavour.

This recipe is perfect for movie night or Halloween night. We have decided to heed government advice and not participate in Halloween, so we’ve opted out of decorating our house for the occasion but some people have gone all out.

Ball Park Caramel Corn

For the original recipe, please click here.

Serves 2-4

Ingredients:

  • 100 g peanuts
  • 120 g kernels
  • 75 g butter
  • 165 g brown sugar
  • 60 mL molasses
  • 2.5 mL salt
  • Pinch of baking soda

Directions:

  1. Pop the kernels. Preheat the oven to 250° F. Prepare a large baking sheet by spraying with a non-stick spray.
  2. Combine all of the ingredients but the baking soda, popcorn and peanuts in a heavy-bottom pan, mix well.
  3. Heat until it reaches a temperature of 268° F, quickly stir in the baking soda, being careful as it could bubble over. Combine the popped corn and peanuts, mix well. Pour the molasses mixture over the popped corn and peanuts, working quickly to mix the molasses into the corn.
  4. Pour the coated corn and peanuts onto the prepared baking sheet and spread out, it doesn’t have to be in a single layer and clusters are preferred. Bake for 15 minutes, stirring once around 7 minutes.
  5. Allow to cool completely, then break apart into varying cluster sizes. Serve in ballpark popcorn containers.

Notes:

  • The original recipe suggests salted peanuts, we are trying to reduce our salt intake so I used plain peanuts.
  • This is a richer flavoured take on caramel corn, which I find equally as delicious.

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Some time ago, the wee menu on Facebook on my iPhone changed to include videos and a whole bunch of other garbage I wasn’t interested in. I figured out a way to customize it but I left in the videos because it made me look at suggested videos on my feed which was advantageous because I would have never come across Nigella Lawson’s recipe for Kedgeree. The ingredients and origin of the dish enticed me.

“According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as khichiri dating back to the 14th century and eaten across India. The early colonists developed a taste for it, as it reminded them of nursery food” (from The Economist, please click here for the link).

Nigella’s version was made with rice and some simple spices such as curry. On perusing the internet, I discovered that many recipes did not include curry powder but a variety of spices to make the flavours more interesting. We love cumin, coriander and turmeric so those were my spices of choice. I also found a few recipes to include raisins which brought me right back to Morocco. I thought I’d give the dish a go and it was very successful with the exception that it was a bit dry. I have amended my ingredients to include a little extra chicken stock to give it a bit more wetness, not quite like risotto but just this side of it.

The recipe is full of flavour and works well as a quick weeknight meal.

Kedgeree

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 150 g hot smoked salmon
  • 2 hard-boiled eggs, quartered
  • 100 g sweet onions, finely chopped
  • 30 g butter
  • 5 g cumin
  • 5 g coriander
  • 5 g turmeric
  • 130 g basmati rice, rinsed
  • 300 mL chicken stock, plus more for wetness
  • 8 g puréed roasted garlic
  • 10 mL fish sauce
  • 25 g sultana raisins
  • Cilantro, roughly chopped
  • 1 lime, zested and juiced

Directions:

  1. In a medium sauce-pan, sauté the onions in the butter until translucent, add the spices and cook until fragrant. Rinse the rice and strain. Toast the rice with the onions and spices until it’s fairly dry.
  2. Combine the chicken stock with the roasted garlic and fish sauce and add it to the rice cooker, mix in the sautéed onions, rice and raisins and cook as directed by the manufacturer. When cooked, stir in a little additional chicken stock to achieve the desired wetness in the rice.
  3. Flake the salmon and toss it with the cooked rice on a serving platter. Sprinkle with the cilantro and lime zest and juice. Garnish with the hard-boiled eggs. Serve at any temperature you wish.

Notes:

  • This is not an authentic kedgeree recipe, it is my version of several recipes after I discovered this dish on the web.
  • Most recipes use curry powder but I prefer the flavours of cumin, coriander and turmeric in this recipe.
  • As with many Indian foods, this is likely an English bastardization.
  • To make this dish vegetarian, or vegan, use coconut oil instead of butter, vegetable stock instead of chicken and tofu or beans instead of salmon.
  • We grilled our Pacific Salmon on the Big Green Egg which provided enough smoky flavour to the dish. If it’s not enough, add a little smoked paprika to achieve a slightly smokier flavour.
  • It seems that this dish can be eaten at any time at any temperature but we prefer it warm for lunch or dinner.

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Recently, we have fallen in love with Cholula Green Pepper Hot sauce but it is very difficult to find in Toronto. Sure, everyone carries the original red version, but we can never seem to find the green one. It’s not quite as hot as the red one but it really livens up flavours, like our Huevos Rancheros! I decided I would try and make my own and so I shall share it with you.

Green Pepper Jalopeño Hot Sauce

A KitchenInspirations Original Recipe

Makes 400-500 mL hot sauce

Ingredients:

  • 15 mL olive oil
  • 440 g green peppers (about 355 g cored and seeded)
  • 320 g jalapenos (about 235 g cored and seeded)
  • 1 large shallot (about 65 g)
  • 15 mL puréed garlic
  • 300 mL water
  • 75 mL cider vinegar
  • splash of agave syrup
  • Salt and white pepper

Directions:

  1. Core, seed and remove veins of the peppers (to your taste) and toss with the olive oil.
  2. Roast the peppers until their skin blisters. Peel off the skin as best as you could. Roast the shallot so that it’s almost soft.
  3. Add everything but the agave syrup to a pan and cover with the water and vinegar. Simmer until everything is super soft, about 10-15 minutes.
  4. Purée the pepper mixture until smooth and press through a fine sieve. Add in a splash of the agave syrup, salt and pepper to taste.
  5. Transfer to sterilized jars and refrigerate. Will last a few months in the fridge.

Notes:

  • The quantity will depend on how fine a sieve you have. I generally run it through a fine metal sieve to catch larger bits, then I press it through a very fine, reusable coffee filter. It makes a beautiful, silky sauce.
  • If you prefer a hotter sauce, leave more of the ribs on the Jalopeños. I can’t tolerate the extreme heat so my sauce is only mildly hot.

 

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In mid-July, we were one of five couples invited to a socially responsible BBQ at a friend’s house. They put three tables together outside giving us ample space to distance ourselves. Each couple was asked to bring something and this marvellously flavourful side was one of the dishes someone brought. Everyone asked for the recipe, including me! I chose to make it as a dip for a summer evening cocktail party, socially responsibly distanced, of course. Each couple had their own plate!

The beans and lentils are packed with flavour, the salsa and lime yoghurt just up the ante.

Baja Mexican Beans and Lentil Dip with Lime Sauce and Salsa

From Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment By Nina Olsson

For the original recipe please click here

  1. Combine all of the ingredients and set aside.
  1. Combine all of the ingredients and mix well. Refrigerate until needed
  • Olive oil
  • 2 shallots, diced
  • 200 g dried navy beans (400 g cooked)
  • 100 g dried lentils du puy (200 g cooked)
  • 4 cloves garlic, finely minced
  • 1 avocado, finely diced
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked sweet paprika
  • 3/4 tsp salt
  1. Cook the beans and lentil until softened, rinse.
  2. Heat oil in a frying pan and add the shallots until caramelized, add the garlic and cooked beans and cook until they can easily be mashed about 5 minutes. Add the remaining ingredients and cook for 2 minutes.
  3. Serve in a bowl or on a plate drizzled with the Baja Sauce and Salsa with baked tortilla chips

I chose blue tortilla chips because they were gluten-free and organic.

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We just love Asian flavours, particularly in the summertime. The food is light, fresh and easy to eat on these endless, hot, muggy, summer days. I’ve made quick-pickled daikon in the past as a garnish but this time I wanted something that will serve a few meals. I love Nami’s no-nonsense approach to authentic Japanese food so her blog Just One Cookbook is generally my go-to and this was no exception. I did make a minor change by omitting the heat and reducing the sugar (even though she warned against it). I love the fresh crunch of this daikon pickle. But be warned, the daikon odour will penetrate everything and it is potent! I put the Lamp Berger on every time I open the jar!

Pickled Daikon

For the original recipe, please click here.

Makes about 500 mL

Ingredients:

  • 454 g fresh daikon, julienned thinly
  • 45 g sugar
  • 30 mL rice vinegar
  • 5 mL mirin
  • 2 g salt

Directions:

  1. Combine all of the ingredients in a tightly sealable container (you may wish to double bag it because it really stinks up the refrigerator).
  2. Mix well. Seal the container and place in the fridge for 2 days.
  3. After 2 days, rinse well and strain. Sterilize a jar and add the daikon to the jar, seal and refrigerate. Will keep for about 1 month.

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It’s been brutally hot in Toronto. Don’t get me wrong, I’m not complaining, because -20° C with windchill will be here soon enough, so I look for cooling and comforting dishes to help manage the heat. We’ve been entertaining a lot but only outside. Most of our friends are uncomfortable about being indoors at the moment (as am I) and then you layer having to wear masks on top of the anxiety of being indoors and it’s no longer fun. But outside is much easier to transition to (from Zoom) so, we’ve been entertaining outside a lot. At the time of writing this post (July 21) Toronto was only in stage 2 of opening and looking at the poor example some of our cousins in the south have set, our government is being extremely conservative in getting back to “normal”. So we are entertaining a lot, outside. (Repetition was intentional 🤪)

This delicious gelato recipe was created for dessert for dear friends, served in homemade waffle cones, which didn’t turn out as successfully as I had hoped so they are not being blogged about! I had asked JT what flavour of gelato he wanted and he immediately said Pistachio, oh good, not too difficult, right? I decided on David Lebovitz’s recipe with a few minor alterations. The result was exceptional. I was not able to find his preferred pistachio paste in the timeframe I needed it so I improvised and made my own. I had not made a gelato using cornstarch as a thickener before but I must say, it did work out very well. I added the skim milk powder to make it even creamier and it did not disappoint. Skim milk powder absorbs excess water and gives the gelato a creamier flavour.

Fortunately, my pistachios were a lovely green so I didn’t need to add any food colouring. It’s all-natural!

Super creamy and full of pistachio flavour.

Pistachio Gelato

Makes about 750 mL gelato

For the original recipe, please click here.

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • ~200 g pistachio butter (see Notes)
  • a few drops of orange extract

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, beat in the pistachio butter and a few drops of the orange extract.
  6. Freeze the gelato according to directions on your ice cream maker.

Notes:

  1. David Lebovitz suggests using Bronte Crema di Pistacchio which is made in Sicily. I was not able to source it so I made my own pistachio butter with 200 g of shelled pistachios with small amounts of water, a small dash of lemon juice and a pinch of salt, puréed until smooth using my Magic Bullet. You will need to scrape down the sides many times through the process.
  2. Next time I make this recipe, I will lightly toast the pistachios.

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When I was first dating JT, back in the eighties, his dear Mom would make a version of this salad for lunch. She wasn’t into cooking so this type of dish was perfect, few ingredients and easy to assemble. She would poach the chicken where I prefer to use leftover BBQ’d chicken because of the additional flavours the smoke of a charcoal BBQ adds, but leftover rotisserie chicken works wonderfully as well. The original recipe was heavy in mayonnaise, I like to lighten it up with a little yoghurt and a splash of lemon juice. The flavours and textures really hit the spot.

Waldorf Salad was created by Oscar Tschirky, in the Waldorf-Astoria in New York City in 1896. The original Waldorf was made with only apples, celery, and mayonnaise, it did not contain a protein or nuts. The latter two were additions made in the 20th century. I like to make this salad with chicken or canned tuna, both are equally satisfying.

Chicken Waldorf Salad

A KitchenInspirations Original Recipe

Makes 2 portions for lunch or a light dinner

Ingredients:

  • 100 g BBQ’d or rotisserie chicken, cubed or 1 tin albacore chunk tuna in water or stock 
  • 1/2 cup diced celery (dice all items similar size)
  • 1/2 green onion finely chopped
  • 1/2 apple, diced 
  • 2 tbsp walnuts pieces, toasted
  • squirt of lemon juice, more for taste 
  • 15 mL mayo (I used full strength)
  • 15 mL yoghurt (I used an Icelandic style)
  • Salt and Pepper to taste

Directions:

  1. Drain the tuna and set aside, if using.
  2. Add the apple to a small bowl and squirt a bit of lemon juice on it to prevent it from oxidizing.
  3. Add the celery, green onion, walnuts and apple to a bowl and combine well.
  4. Combine the mayo and yogurt with a squirt of lemon juice, salt and pepper and stir well. Add it to the vegetable fruit mix and coat evenly.
  5. Add the cubed chicken or chunk tuna and stir until equally distributed.
  6. Serve on a bed of salad greens, butter lettuce is particularly nice.

 

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We are always looking for ways to eat healthier, reduce the amount of sugar and carbs in our diet. I cook a lot of Asian flavours, particularly in the summertime, but unfortunately many of the store-bought sauces have a lot of sugar. Case in point, a popular brand begins its ingredient listing with, wait for it, SUGAR! So in an effort to be healthier, I came up with this recipe.

Low Carb Hoisin Sauce

Makes about 125 mL sauce.

Ingredients:

  • 30 mL Low Sodium Soy Sauce
  • 9 g almond flour (see notes)
  • 10 g erythritol (see notes)
  • 2.5 mL rice vinegar
  • 2.5 mL toasted sesame oil
  • 2 g white soybean paste
  • 2 g garlic
  • 15-30 mL water

Directions:

  1. Combine everything but the water in an immersion blender and blend until smooth.
  2. Transfer to a small saucepan and cook over low heat until it has thickened and darkened. Whisk in the water to the desired consistency.

Notes:

  • Instead of almond flour, you may use tahini (reduce or omit sesame oil) or smooth peanut butter.
  • Erythritol is a sugar substitute that apparently does not spike blood sugar levels. See this article.

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During the lockdown, a dear friend and neighbour made this awesome banana bread and brought us a slice! We toasted it and added a wee dollop of butter and OMG! It was so good!

It’s difficult to believe that there is no flour in this quick bread.

Low Carb Banana Bread

Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 12 servings

Ingredients:

  • Cooking spray for the pan
  • 3 large eggs
  • 3 large very ripe bananas, well mashed (375 mL)
  • 1 tbsp vanilla
  • 2 tbsp erythritol
  • 230 g blanched finely ground almond flour (see notes)
  • 1 tbsp ground cinnamon
  • ¼ tsp sea salt
  • 1 tsp baking soda

Directions:

  1. Preheat the oven to 350 F. Line a small loaf pan with parchment paper.
  2. Add all the ingredients to a food processor and pulse to blend.
  3. Bake 45 to 50 minutes or until a toothpick comes out clean, carefully lift out of the pan and cool on a rack.

Notes:

  • I use Kirkland blanched finely ground almond flour

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This fresh, tasty bowl was a staple a few years ago and then I completely forgot about it. What I love about this dish is the versatility, it has a lot of fresh taste but if you don’t have something, don’t fret, just substitute it with something you have.

Presentation is always colour blocked but to eat, simply mix it all up. The dressing is super easy too, just mix and taste. The only downside is that there is a bit of prep but you can do it in advance and just assemble the dish. Below is a rough recipe for one person, just multiply it for as many as you need!

Avocado, Mango and Shrimp Bowl

A KitchenInspirations Original Recipe

Makes one bowl

Ingredients for the bowl:

  • 80 g cooked salad shrimp
  • 50 g sticky rice (uncooked weight)
  • 15 mL rice vinegar
  • 1/2 an Avocado
  • 1/2 an Mango
  • 10 cm Cucumber
  • small handful Corn
  • 1 rib of Celery
  • Toasted sesame seeds
  • Green onions

Directions:

  1. Cook the rice and sprinkle with the rice vinegar and mix well. Allow to cool.
  2. Chop the vegetables into similarly sized cubes.
  3. Layer the rice on the bottom of the bowl, then add each of the vegetables in groups. Add the shrimp and garnish with the green onions and toasted sesame seeds.

Ingredients for the dressing:

  • 15 mL rice vinegar
  • 15 mL hoisin sauce
  • 30 mL fresh lime juice
  • 2.5 mL toasted sesame oil

Directions:

  1. Combine the dressing ingredients and whisk until emulsified completely.
  2. Pour evenly over the bowl, making sure you get it into the crevices so that the rice is evenly coated.

Notes:

  • Add finely chopped shallots if you can tolerate raw onion.
  • Change the flavour profile completely and add chopped black olives, marinated artichokes and roasted red peppers for a Greek bowl. Make a tzatziki dressing, or a simple white wine vinegar vinaigrette and olive oil with lemon juice and chopped oregano.
  • Use defrosted frozen corn or grilled corn if you have it.

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This recipe has become a staple that we have once every two weeks. The pastry comes together easily (use any favourite pastry recipe you like), great texture and has a nice depth of flavour with the sesame seeds. The custard with spinach, shallots and goats cheese are a delight in every bite. 

Low Carb Spinach and Goats Cheese Tart

Makes one 20 cm tart

Ingredients for the pastry:

  • 100 g almond flour
  • 8 g psyllium husk powder
  • 30 g unsalted butter
  • 30 mL egg whites
  • pinch of salt
  • 20 g toasted sesame seeds

Directions for the pastry:

  1. Combine all of the ingredients with the exception of the sesame seeds in a small food processor and process until smooth and totally combined. Gently knead in the sesame seeds. Refrigerate for 30 minutes. Preheat the oven to 350° F.
  2. Roll out the dough between two pieces of parchment, so that it is a bit larger than the pan. Gently peel off the parchment and roll onto the pan, pressing into the sides. Fold-down excess and press into the sides making the thickness even all around. Dock.
  3. Bake for 20 minutes or until lightly golden. Cool slightly.

Ingredients for the filling:

  • 40 g shallots, finely sliced
  • 15 mL EVOO
  • 100 g baby spinach
  • 2 eggs
  • 5 mL roasted puréed garlic
  • 2 tbsp milk or cream
  • Salt
  • Pinch of nutmeg
  • 15 g Beamster, finely shredded, divided
  • 50 g soft unripened goats cheese, sliced into 6 rounds
  • Directions:

  1. Sauté the shallots in the olive oil until soft. Add the baby spinach and wilt completely. Cool on a piece of parchment.
  2. Combine the eggs, roasted garlic purée, cream, salt, nutmeg and about half of the Beamster and whisk until smooth.
  3. When the spinach cools, evenly spread it into the baked tart shell and pour the egg mixture evenly over it. Sprinkle with remaining Beamster.
  4. Top with the sliced goats cheese and bake for 35-40 minutes or until the egg has set. You may wish to protect the side crust if it gets too dark.
  5. Serve with a green salad.

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How are you? It’s a question that has gained more substance than it garnered in the past. We used to ask it in passing, often not even thinking about the answer, which was usually, “fine”. Our answers have become more thoughtful because now we are genuinely asking. Making sure everyone is “fine” is the only way of taking care of one another at this time.

I honestly miss cooking for my friends and family. Oh sure, I’ve baked a few care-packages, but it’s not the same as sharing a meal you’ve laboured over with love. Sharing your home, a meal, or a drink with people you love. This blog also allows me to share, I thank you for kind words and support during this unparalleled time. So how are you?

I’ve been cooking a lot. It makes my day more interesting and we really look forward to the meals which have become more of a focus these days. It also makes me think of all the wonderful times we’ve shared meals with friends and family.

Several years ago we met up with friends in Almeria, we were staying one night and then driving to my cousin’s flat in San José. We stumbled upon Joseba Anorga Taberna quite by accident and had one of many memorable meals that time in Spain. One of the tapas we ordered was a seared scallop in a creamy corn velouté and it was incredibly delicious. The unexpected combination of sweet corn and sweet scallops hit our tastes perfectly. I filed it in my recipe vault in my head and in 2018, I recreated the dish and it did not disappoint.

Scallop wrapped in Iberian bacon bathed in a corn emulsion

Fast forward to our 2020 Spanish adventure to one of our favourite tapas tabernas in Almeria where we had a marvellous creamy rice dish with mushrooms. It was delicious, creamy, cheesy and absolutely more-ish. Upon our return to Toronto, I wanted to recreate the dish but I had scallops and corn on my mind, so I reinvented it.

Creamy Mushroom Risotto from Casa Paquita in Almeria.

I had also filed a wonderful cauliflower risotto recipe that my friend David (Fine Dining at Home) posted in 2012. He recreated a Heston Blumenthal recipe where Heston made a really flavourful stock using the cauliflower end cuts and I wondered if corn-stock would have a similar effect on the risotto. It sure did! Of course, because my dish had scallops in it, I skipped the cheese and used the creamed corn velouté from the stock to add more creaminess to the disk. You could also add a splash of cream or butter.

Creamy Corn Risotto with Bay Scallops

A KitchenInspirations Original Recipe

Serves 2 for a main course or 4 for an appetizer course.

Ingredients:

  • 200 g frozen corn see notes)
  • ~250 mL water
  • Pinch of salt
  • ~250 mL chicken bone broth (or the amount that would yield 500 mL corn broth in total)
  • 1 tbsp olive oil
  • 75 g sweet onion, finely minced
  • 10 mL roasted garlic purée
  • 120 g La Bomba Rice
  • 30 g clarified butter
  • 200 g bay scallops

Directions:

  1. To make the corn broth, bring the frozen corn, water and salt to a simmer for 15 minutes. Allow to sit for 20 minutes. Strain and reserve both the corn and broth separately. Reserve 70 g corn kernals, set aside.
  2. Add the chicken bone broth to the corn broth to make 500 mL stock and heat to a simmer.
  3. Purée the cooked corn (minus the 70 g) from the corn broth and press through a fine sieve. Reserve.
  4. Heat the oil in a medium Dutch oven and sauté the onions until translucent. Add the garlic. Add the dry rice and toast, stirring for 2-3 minutes.
  5. Add the warm broth 125 mL at a time, stirring constantly, adding additional broth as the rice absorbs it. The rice should be tender with a small bite to it and it should be creamy but not soupy. This process will take about 25 minutes. Add the puréed corn and stir well. Turn the heat off, cover and set aside.
  6. Dry the bay scallops well. Heat the butter in a cast-iron frying pan, add the scallops to the pan but do not crowd, we want seared scallops not steamed!
  7. When the scallops have cooked fully, add to the risotto and stir. Plate.

Notes:

  • Grilled corn would have been better but we were still on lock-down when I made this dish. Grilled corn cobs would have made excellent stock.
  • Bacon would have been a nice addition, I had actually forgotten I had some in the freezer, next time.

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This is one of the last recipes I developed in Spain, before we returned to reality on March 12. We’re already talking about two months next year, provided things settle down and the world becomes safe again. JT and I left on the second last plane to Gatwick from Almeria, they cancelled the flights the next day! We are so fortunate in so many ways. We hope everyone is doing well under the circumstances.

I was inspired by Chef David Rocco’s Instagram post but didn’t have some of the spices he used so I improvised, in addition , this was the culmination of my kitchen clean-out. It turned out exceptionally well and can be eaten as breakfast, brunch or lunch. Heck, you can even have it for dinner. It’s quite easy to prep and you can use whatever vegetables you have on hand, perfect for veg that may not be at their best.

Eggs in Purgatory Indian-style

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 90 g onions, diced
  • 15 mL EVOO
  • 2 g garam masala
  • 2.5 g cumin
  • 1.5 g meat masala
  • 5 g curry powder
  • 250 mL passata
  • 125 mL water
  • 3 g freshly grated ginger
  • 5 mL roasted, puréed garlic
  • 230 g frozen vegetables, defrosted and drained
  • 50 g grilled peppers, diced
  • 2 g fresh Cilantro, minced
  • Salt and pepper to taste
  • 2 eggs

Directions:

  1. Heat olive oil in a frying pan and sauté onions until golden. Add the spices and cook until fragrant. Add the passata and water and mix well. Add the vegetables and cilantro and mix until combined.
  2. Prepare an oven proof dish by rubbing with olive oil or butter. Pour in the vegetables and spread out evenly. Make two large divets in the vegetables and crack on egg into each one.
  3. Bake in a 200C preheated oven for 8-10 minutes or until eggs are cooked to your taste.

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Our little village in Spain has an awesome Indian restaurant at the far end. We ate there once and even though everything was great (food, service), we decided that going forward it’s a better take-out place because it just didn’t have a cool vibe (overly lit); and a bonus is that it’s far better value as take away, if you don’t order way too much rice, like I inadvertently did!

Even though the rice wasn’t expensive, I really hate throwing away good food so I kept it for something in the future. The future arrived in the form of a tapa! I made a spin on the famous Spanish Tortilla de Patatas but used rice, cauliflower purée and cheese instead of potatoes. It made a very tasty tapa which we later used as breakfast.

The measurements are approximate because I used leftovers.

Tortilla de Arroz, Coliflor y Queso

Makes 1 omelette about 20 cm in diameter (serves 4-6 people)

Ingredients:

  • 2 large eggs
  • 250 g cooked rice
  • 125 mL cauliflower purée
  • 125 mL milk
  • 50 g cheese, finely grated
  • 30 mL pesto

Directions:

  1. Combine all of the ingredients and whisk until smooth. Set aside for 20-30 minutes at room temperature.
  2. Preheat the oven to 350F.
  3. Heat a small 20 cm frying pan on the stove on medium heat and brush generously with olive oil.
  4. Pour the contents of the omelette into the hot frying pan and press evenly in the pan.
  5. Cook uncovered for 10-15 minutes.
  6. Place pan into the oven and finish cooking until a toothpick tester come out clean.
  7. Serve warm with a roasted garlic aioli.

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During our time in Spain, we ate a lot of delicious tapas. One such tapa was the Ensalada de Aguacate y Atún, a simple yet spell-binding combination of tuna, avocado, lemon juice and olive oil. Using the very best of all four ingredients allows each one to shine individually and together they melt into the most magical concerto. We just couldn’t get enough of it. It was, however, not easy to find in our little town so I decided to make it part of our weekly meal plan. I made this one for our Valentine’s Day lunch.

Ensalada de Aguacate y Atún

Serves 2

Ingredients:

  • 150 g canned tuna in oil
  • 200 g ripe avocado, cubed
  • Juice of one lemon
  • A good drizzle of olive oil
  • Arugula

Directions:

  1. Drain the tuna and combine it with the cubed avocado and lemon juice.
  2. Spoon evenly onto a bed of arugula. Drizzle generously with olive oil.

Notes:

  • For presentation purposes, I layered the ingredients over the arugula. In reality, it is served well combined.
  • The arugula was my addition, the true dish is served on its own.

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Happy Birthday, Mom. She would have been 84 today. She’s been gone 15 years and I still miss her.

It’s easy to come up with easy, healthy recipes when this is the view from your flat.

This is the view from our flat.

Although the kitchen is at the back, with no view, I strategically place my computer so that it faces the view. I pop out to the computer every few minutes to jot down the recipe as I come up with it. This view makes me edit a lot. It’ll get posted or nixed based on the JT review. This one was pretty good. Many vegan ‘cheese’ dip recipes use nutritional yeast to make it taste cheesy, so I thought this would taste cheesier, but it didn’t so the name was modified from Tangy Butternut Squash “cheese” dip to Tangy Butternut Squash dip.

The dip can be enjoyed with inferior views.

Tangy Butternut Squash “Cheese” Dip

Makes 500 mL dip

Ingredients:

  • 885 g Butternut Squash (about 1/2 a large squash)
  • 50 g roasted red pepper
  • Olive oil
  • 26 g roasted garlic
  • 5 g cumin, toasted
  • 1 g smoked paprika
  • 59 mL Vegetable Stock
  • 15 g nutritional yeast
  • 15 mL white vinegar
  • Chopped Cilantro

Directions:

  1. Preheat the oven to 350° F.
  2. Brush the cut side of the butternut squash with olive oil. Place on a baking sheet, cut side up and bake until soft, roughly 45 minutes. Scoop out the soft flesh into the heat-proof container of the immersion blender.
  3. Toast the cumin until you can smell it. Add it to the immersion blender container with the cooked squash. Add the toasted cumin, vegetable stock, nutritional yeast and lemon juice and blend until very smooth.
  4. Press through a fine sieve to achieve a super velvety texture. Stir in the chopped cilantro. Serve warm with toasted tortilla chips.

 

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I made this simple breakfast dish for overnight guests in early February. Unfortunately, they had to leave before they could be oven-ready so I popped them into the nuker and presto, done in three minutes! They are super easy to put together the morning of, but I wanted even less kitchen time so I assembled them the night before. To bake quickly, allow them to come to room temperature for an hour before you bake them.

Ham and Cheese Egg Cups

A KitchenInspirations Original Recipe

Serves 4

Ingredients:

  • 6 large eggs
  • 200 g of cooked ham
  • 200 g of grated cheese, divided
  • 50 g of tiny broccoli florets

Directions:

  1. Preheat the oven to 350F.
  2. Spray each ramekin with non-stick spray.
  3. Break the eggs into a medium bowl snd whisk well to break the yolks and combine with the whites.
  4. Add the ham and broccoli florets and mix well. Add the cheese, reserving a small amount to garnish the tops.
  5. Divide the mixture evenly between the four prepped ramekins. Garnish with reserved cheese.
  6. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Or you can nuke them for 3 minutes on high.
  7. Allow ramekins to sit for about 5 minutes before serving. Option to serve: Carefully turn out each egg cup onto a warm plate and turn right-side-up. Serve warm.

Winter has come. But the weather has been really strange because as soon as we have any snow accumulation, it warms up, the rains come and the snow melts.

Notes:

Inclusions are limitless:

  • Smoked salmon, capers, red onion slices, cream cheese.
  • Cooked shredded chicken, roasted red pepper cubes, avocado cubes, sliced onions, roasted corn, shredded jalapeño jack cheese, served with salsa.
  • Roast pork tenderloin, sluced red onions, sliced black olives, roasted red pepper and greek feta served with Tzatziki sauce.

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We have been doing a lot of entertaining since our return from Arizona. I love feeding my friends, it really does make me happy. A few weekends ago we had a marathon weekend entertaining on Friday, Saturday, Sunday AND Tuesday! Fortunately, I was able to plan ahead and make a few things for a couple of the dinner parties considering both friends had gluten-free requirements. First, I made a batch of the original recipe with almonds then I recalled that my dear friend’s hubby is a nut-hater (the food kind) so I created a chocolate version of the recipe. It was wonderful. I served them with coffee.

The snow just doesn’t want to stop.

Gluten-Free Chocolate Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies of various sizes

Ingredients:

  • 1 large egg, at room temperature
  • 95 g sugar
  • 1 tsp pure vanilla
  • 30 mL unflavoured oil
  • 50 g Gluten Free flour (I used this mix)
  • 15 g cocoa powder
  • 80 g milk chocolate chips

Directions:

  1. Pre-heat the oven to 250° F.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the vanilla and oil.
  3. Sift the gluten-free flour with the cocoa powder and salt together then fold into the egg mixture.
  4. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the chocolate chips onto the batter and gently push into the batter.
  5. Bake for 45 to 50 minutes or until evenly baked, turn the pan once about halfway.
  6. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter or break into natural shapes after it cools. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  7. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I use an offset spatula to spread the batter onto the parchment paper.
  • This recipe will work well with store-bought gluten flour too.

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I have wanted a Tamagoyaki pan for the longest time. There are several cheap and cheerful ones on the market but they are all non-stick and to be honest, I just don’t care for the non-stick coating. This past Christmas, JT got me a cast iron Tamagoyaki pan and I love it! Tamagoyaki is described as a sweet yet savoury rolled omelette and it is ever-so moreish! I’ve made quite a few since the day I received this lovely gift and they have all been well received. I used Nami’s recipe over at Just One Cookbook and it’s a keeper. I generally make them for hors d’œuvres but you can easily make a lunch out of them. For Hors D’œuvres, estimate 2-3 pieces per person or about one half of a roll.

Tamagoyaki (Japanese rolled omelette)

Makes one rolled omelette about 5 cm in diameter and 20 cm long (or the width of your pan).

Ingredients:

  • 3 large eggs
  • 30 mL neutral flavor oil (vegetable, canola, etc)
  • 45 mL dashi
  • 5 mL soy sauce
  • 1 tsp sugar (optional)
  • 5 mL mirin
  • slice of cheese

Directions:

  1. Combine the eggs, dashi, sugar (if using) soy sauce and mirin and whisk well.
  2. Bring the Tamagoyaki pan to medium heat. Brush the entire surface with oil. Pour about 30 mLs of the egg mixture into the pan and tilt to spread the egg mixture evenly. Lay a single slice of cheese onto the omelette allow it to melt.
  3. Using a heat resistant spatula, begin rolling the thin layer of egg starting from the sloped end of the Tamagoyaki pan and move it back to the sloped end. Brush the entire Tamagoyaki surface with oil again and repeat pouring and rolling until all of the egg mixture has been used.
  4. Roll the Tamagoyaki in a parchment-line bamboo or plastic sushi mat and hold with elastics for about 5 minutes. Slice into six even slices. Serve warm.

Notes:

  • Nami has a great video to show how to accomplish this task; it’s not difficult at all and it doesn’t take long to become quite expert at achieving the perfect Tamagoyaki!
  • Nami adds about 2 teaspoons of sugar to her recipe but I reduced it to one, then one time, I totally forgot and didn’t miss it. The mirin is sweet enough.
  • To get the cool texture, roll the Tamagoyaki in a bamboo or plastic sushi mat and allow to sit for 5 minutes. I line my bamboo sushi mat with parchment to protect it.
  • Serve with finely shredded daikon radish seasoned with a little rice vinegar.

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Way back in late October, we went over to a friend’s house for dinner, outdoors of course. We’ve all been scrambling to make the outdoors as warm and cosy as possible not feeling comfortable enough to entertain inside. My friend went all out with a brand new gazebo (which we helped erect), heaters and electric blankets (even some for sharing). It was easy to enjoy this flavourful soup in large mugs, under infrared heaters, cosying up with electric blankets while gazing at a romantic wood fire. The soup was warming and soothing on a particularly chilly evening. I hacked the recipe because we liked it so much.

Thai Coconut Curry Soup

A KitchenInspirations Original Recipe

Makes 1 L soup

Ingredients:

  • 500 mL cauliflower purée
  • 400 mL coconut milk
  • 6 fresh kaffir lime leaves
  • 1 lemongrass stalk, cut into 5 cm lengths
  • 1 nub of fresh galangal
  • 15 mL fresh lemon juice
  • 15 mL fish sauce
  • 10-20 mL green curry paste
  • pinch of baking soda
  • leftover cooked chicken or turkey
  • 150 g diced frozen vegetables
  • 1 green onion, sliced into 3 cm lengths
  • handful of finely chopped cilantro
  • Vegetable or Chicken stock (optional)

Directions:

  1. Combine all of the ingredients except the baking soda, chicken or turkey, frozen vegetables, green onion and cilantro and bring to a boil. Boil for 10-15 minutes or until the broth is flavoured with the aromatics.
  2. Scoop out the aromatics (kaffir lime leaves, lemongrass and galangal) and discard. Add the baking soda and mix it in well (it will bubble up for a minute or so).
  3. Add the turkey and frozen vegetables and stir to warm. Add vegetable or chicken stock if you find the soup too thick. Serve piping hot.

Notes:

  • Frozen vegetables, like this, are a staple in my freezer, they are perfect for quick soups!
  • I keep kaffir lime leaves in the freezer, they are so flavourful.
  • I prefer to keep the soup on the thicker side, particularly if you’re eating it outdoors, it tends to stay warm longer.

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As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 45 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

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Like many blogs have already declared, it is officially soup season in this part of the world. I often use lentils to “beef” up soups because they are super filling. JT loves creamed soups and I love brothy soups, so to be fair, I try to make a variety of each type to keep us both happy. That way he doesn’t complain when I make Phố or chicken soup at least once a month (read: week). This was a spur of the moment creation that was so tasty, that I wanted to make sure that I remembered what I did. Hope you enjoy it too.

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

  • 1 small head cauliflower, cut into florettes
  • 1 small sweet onion, chopped
  • 1 small garlic clove, minced
  • 50 g red lentils
  • 250-400 mL vegetable or chicken stock
  • 250 mL coconut milk
  • 15 mL EVOO

Directions:

  1. Heat a large dutch oven with the olive oil and sauté the onions until translucent. Add the cauliflower and garlic and sauté for 5 minutes.
  2. Add the 250 mL chicken stock and lentils and cook until everything is soft. Blitz with an immersion blender slowly adding coconut milk, blending until smooth. Add more chicken stock to achieve your desired thickness, if necessary.
  3. Serve piping hot.

 

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Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.

Roasted Red Pepper Dip

Makes about 250 mL dip

Ingredients:

  • 160 g roasted red peppers, skin and seeds removed
  • 15 g roasted garlic purée
  • 1 g salt
  • 10 mL red wine vinegar
  • 20 g almond flour

Directions:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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When the reno finished, we had a couple of weekends of non-stop entertaining! We were excited to show off our new space and our friends were excited to see it. On one such weekend we had dinner guests on Friday, brunch guests on Saturday and cocktail guests on Sunday! Fortunately, I was able to gang up some gluten-intolerant friends so I made a small batch of Gluten-free English muffins. They are a bit denser than their glutenated cousin but they are not bad.

Although I did split them using a fork, they don’t have the same traditional nooks and crannies as the glutenated versions do.

Gluten-free English Muffins

Makes 4 regular-size English Muffins. The original recipe came from Bob’s Red Mill here.

Ingredients:

  • 4 g quick yeast
  • 15 mL Honey or Sugar
  • 60 mL Water (about 110°F)
  • 180 g Bob’s Red Mill, 1 to 1 GF flour, divided
  • 30 g tapioca flour
  • 12 g finely ground Psyllium husk
  • 12 g Baking Powder
  • 380 mL water (110°F)
  • 1 large egg, whisked
  • 30 mL white vinegar
  • cornmeal for dusting

Directions:

  1. Combine the yeast, honey and water and whisk. Allow to stand for 3-5 minutes or until frothy.
  2. Combine 150 g gluten-free flour with the tapioca, ground psyllium husk and baking powder, whisk to combine.
  3. In a tall measuring cup, combine 30 g of gluten-free flour, water, egg and vinegar and blend until smooth.
  4. To the flour/tapioca mixture, add the yeast and the flour slurry and knead until combined. Knead for an additional 5 minutes. It should look like super thick cookie batter.
  5. Prepare a baking sheet by lining with parchment paper. Measure the dough and divide into 4, (mine were 116 g each). Roll into rounds and flatten with your palm until the size of a standard English muffin. Lay each muffin on the baking sheet. Sprinkle lightly on both flat sides with the cornmeal. Cover with a clean tea-towel and allow to rise for 1 to 2 hours in a warm, draft-free place (I use my oven with the light on). Cross your fingers that they will rise a little!
  6. Pre-heat the oven to 325° F. Using a cast iron skillet on medium heat, cook the muffins on each flat side until golden. Place on the parchment-lined cookie sheet and bake for 15–20 minutes, or until the internal temperature is 205°F. Allow to cool before splitting.

They toast beautifully.

Notes:

  • The original recipe calls for gluten-free sourdough starter which I did not have on hand so I improvised and made a slurry instead.
  • Gluten-free breads never quite double in size during proofing, so even 20-30% is a gift, which is what happened with this dough after about 2-3 hours!
  • You may use English muffin rings but I did not see much need for them.

 

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Over the summer we don’t watch a lot of television, instead, we enjoy sitting outdoors on our patio and chatting about the day’s events. But since the renovation has finished, we cannot help but want to retire early to our fancy room and enjoy a television show or two before bed. On such an occasion, we were watching America’s Test Kitchen and they made this wonderful dish. Both JT and I were drooling by the end of the show and if it weren’t 10pm, we would have jumped out of bed to make the dish right away. The very next day, I shopped for the ingredients and made a large batch. This makes a lovely light meal or a slightly heavier appetizer or hors d’œuvres. It brings all of the usual flavours of Vietnamese cuisine and it’s so satisfying. The raw patties freeze well and can be grilled frozen because they are small, just make sure the internal temperature reads 155° F (Canada) 160° F (US). Don’t skip marinating the grilled burgers in the sauce, it adds a rich meaty flavour to the sauce and the sauce flavours the meat beautifully.

Vietnamese Grilled Pork Patties

Makes about 20 small slider-sized patties

Ingredients for the sauce:

  • 10 mL chili paste
  • 10 mL roasted garlic purée
  • 10 g sugar
  • 15 mL fish sauce (see notes)
  • 45 mL freshly squeezed lime juice
  • 175 mL hot water

Ingredients for the pork patties:

  • 1 large shallot, minced
  • 15 mL fish sauce (see notes)
  • 2.5 mL baking soda
  • 2.5 mL white pepper
  • 454 g pound ground pork

Ingredients for the salad for 2-4 people:

  • 250 g rice vermicelli
  • 1 head Boston lettuce, torn into bite-size pieces
  • 1 English cucumber, peeled, quartered lengthwise, seeded, and cut into chunks
  • a generous handful of fresh cilantro leaves and stems, cut thinly
  • a generous handful of fresh mint leaves, cut thinly
  • a handful of peanuts, sesame seeds or finely sliced green onions for garnish

Directions:

  1. Make the sauce first because it is best if it stands for a few hours. Add all of the ingredients to a heatproof container and combine well until the sugar has entirely dissolved. Set aside in the refrigerator.
  2. Combine the ground pork with all of the ingredients and mix well. Measure out small portions (we wanted them for hors d’œuvres and appetizers, so we did slider-sized patties) and form into firm patties.
  3. Grill each patty on a hot grill until sides have caramelized and the centre is 155° F (Canada) or 160° F (US). Directly from the grill, add the patties to the sauce and allow to sit in the sauce for 5-10 minutes turning a few times if they are not entirely immersed.
  4. Meanwhile, boil enough water to cover the rice vermicelli and allow to soften to al dente! Strain.
  5. To serve, lay the torn Boston lettuce on each plate or a serving platter, scatter the cucumber, cilantro and mint over the leaves. Top the greens with the softened noodles and add the pork patties. Garnish with peanuts, sesame seeds or finely sliced green onions or all of the above! Drizzle with the sauce and serve remaining sauce on the table.

One of the last meals we had outdoors before September kicked in.

Notes:

  • The sauce needs to mellow because it is very limey at the beginning. The meat juices help the sauce mellow out.
  • We have reduced the sugar in this recipe by eliminating it from the patties, we found it balanced enough.
  • Check the saltiness of your fish sauce, you may need to reduce the quantity so the patties aren’t too salty.

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