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Posts Tagged ‘tasty’

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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In the Spring edition of the LCBO’s (our liquor store) Food & Drink magazine, they featured a Turmeric, Miso & Ginger Soup that immediately caught my attention. In mid-March, we were still craving soups, believe it or not, so I thought I’d give this colourful soup a go in my humble kitchen. The flavours were earthy, brightened by the lemon juice and sweetened by the peas and corn, everything one could want from the spring soup.

An Earthy soup to warm and ward off any spring colds.

Turmeric, Ginger, Miso Soup with Peas and Corn

Makes 1 L soup

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 15 mL EVOO
  • 70 g sweet onion (such as Vidalia), finely chopped
  • 50 g celery, sliced
  • 1 L vegetable stock, divided
  • 20 g ginger, roughly chopped
  • 2 g garlic, roughly chopped
  • 5 g turmeric powder
  • 20 g white miso
  • 15 mL freshly squeezed lemon juice
  • 70 g each, frozen peas and frozen corn

Directions:

  1. In a medium stock-pot, heat the olive oil and add the chopped onion and cook until translucent. Add the celery and cook for a minute or so longer.
  2. In a small measuring cup fitted for your stick blender, add about 125 mL vegetable stock, the ginger, garlic, turmeric and miso and blend until smooth.
  3. Add the turmeric mixture to the celery and onions and cook for a few minutes, until you can smell the garlic. Add the remainder of the vegetable stock and lemon juice and bring to a boil. Add the frozen peas and corn and stir for a minute.
  4. Serve hot.

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Recently I purchased too many strawberries because they were 3 packages for three dollars! We ate most of them, but I had one package left over that I needed to do something with. My dear cousin and her family were scheduled to come for dinner and they had requested vanilla ice cream for dessert so I decided to make a strawberry sauce as a garnish; who doesn’t love home-made strawberry sauce?

Strawberry Sauce

A KitchenInspirations Original Recipe

Makes 300 mL

To print the recipe, please click here.

Ingredients:

  • 340 g strawberries, hulled and roughly chopped
  • 47 g coconut sugar
  • 3 mL freshly squeezed lemon juice

Directions:

  1. Stir the ingredients together in a heavy saucepan. Cook over medium heat until sugar dissolves, then bring to a boil. Reduce heat to a simmer and simmer for 3 minutes.
  2. Lightly blend with an immersion blender, leaving some bits. Cool. Refrigerate or freeze until required, bring to room temperature before use.

A quick and easy recipe if you have too many strawberries.

The bits of strawberries in this sauce, sets it apart from the store-bought strawberry sauces.

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Orange Cake

Several years ago I had a conversation with a long-time blogger friend, A-Boelyn about our Mothers’ orange cake, it was a recipe I had been searching for, for many years. You see, I had lost my dear Mother’s recipe and sadly it had been my favourite cake. I am certain Mom clipped the recipe from the newspaper (so many of our favourites were found this way) but alas it has been lost for many decades. This recipe was my birthday cake request, time and time again. Its moist crumb and delicious flavour was void of heavy icing, it just showcased the beautiful orange in its glory, and a bit of booze, should you wish to indulge! I no longer recall the exact flavours of my dear Mother’s cake but if I had to guess, this recipe comes pretty close, we Europeans love the use of ground nuts in our cakes! And the flavour of this cake brings me back to my childhood, memories of Christmas marzipan! The texture is not light and airy like a sponge but rich and thick like marzipan. It’s not a cake you want a huge slice of, a small slice will satisfy your sweet tooth and leave you wanting more, and that is exactly what I want of a cake.

Orange Cake

Original recipe by David Lebovitz

Makes one 25 cm (10 inch) cake

Ingredients:

  • 3 oranges, zested
  • 300 g sugar
  • 200 g unsalted butter, room temperature
  • 240 g almond flour
  • 110 g AP flour
  • 4 large eggs, at room temperature
  • pinch of salt

Directions:

  1. Pre-heat the oven to 350° F. Prepare a 25 cm (10 inch) springform pan by buttering all sides and lining the bottom with parchment paper.
  2. Add the sugar and orange zest into the large bowl of your food processor and process until zest is chopped into tiny bits and thoroughly incorporated into the sugar. Leave the processor because you will use it again later.
  3. Beat the butter and sugar-orange mixture until light and fluffy, scraping down the sides of the bowl often. Add the eggs one at a time and beat thoroughly.
  4. Add the flour, almond flour and salt into the food processor and pulse until well mixed.
  5. Add half of the flour mixture to the egg and butter mixture and mix until well incorporated. Add the remainder of the flour mixture and mix only until well incorporated. It will be thick.
  6. Turn the batter into the prepared pan and using a spatula, spread out evenly.
  7. Bake for 40-45 minutes or until a cake tester comes out clean. Spoon the orange syrup mixture over the hot cake until it is all absorbed. Cool in the pan.

Ingredients for the syrup:

  • 180 mL orange juice, from the zested oranges
  • 75 g sugar

Directions for the syrup:

  1. Combine the orange juice and sugar and bring to a boil in a non-reactive pan until the sugar has entirely melted. See step 7 above for directions.

This is an extremely moist and dense cake, it reminded me of orange marzipan.

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With determined effort, we are not eating as much meat as we used to. That isn’t to say that we avoid it at all costs, but it is definitely far less often for sure. Most of our meals are made up of seafood, beans and pulses. I can’t say that it’s been easy, my tried and true recipes usually include meat, and it has been a challenge to make our meals interesting. JT recently mentioned he would love to have Romesco sauce again so I decided to incorporate it into our latest experiment, Italy meets Spain Falafel. I called it “Italy meets Spain” because I used Pesto as the flavouring and topped it with Romesco sauce.

The shape is rather unique for Falafels, it is more like a doughnut than the traditional disk but notwithstanding, it makes a tasty pan-fried falafel!

Italy meets Spain Falafel

A KitchenInspirations Original Recipe

Makes about 24 x 20 g portions

Please click here to print recipe.

Ingredients:

  • 75 g dried chickpeas, soaked, cooked and cooled
  • 50 g dried navy beans, soaked, cooked and cooled
  • 50 g onion, roughly chopped
  • 4 tbsp pesto (I used almond pesto)
  • 5 g garlic, minced
  • handful of parsley leaves
  • oregano, to taste (I used fresh)
  • 15 g Parmesan cheese, finely grated
  • 7 g coconut flour
  • zest of 1 lemon
  • juice of half of the lemon
  • salt & pepper, to taste
  • 1 large egg, lightly whisked
  • 30 g sesame seeds

Directions:

  1. In a large food processor bowl, combine everything but the sesame seeds and process until it becomes a smooth paste.
  2. Prepare a baking sheet by lining with a piece of parchment. Form the paste into 24 equal-sized portions (I used a doughnut form for these but it’s not necessary). Set each patty onto a sheet of parchment. Continue until complete.
  3. Dip one side of each patty into the sesame seeds (no need for an egg wash, they’ll stick without it).
  4. Pan fry each patty on a non-stick pan lightly sprayed with oil for 4-6 minutes per side, making sure the sesame seeds have caramelized and the internal temperature is 190° F.
  5. Serve warm with a drizzle of romesco sauce.

Moist and flavourful falafel.

My My dear friend Barb gave me this falafel press some time ago.

Notes:

  • Beans cooked weight equals roughly 270 g.
  • Serving suggestions: bed of wilted kale with romesco sauce, bed of spinach with romesco sauce.
  • These falafel freeze well.

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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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I have had a bum shoulder for the longest time. I’m seeing a chiropractor and she does acupuncture and some massage techniques which have been quite successful but I thought I’d help it along by adding some turmeric to my routine because it is widely known as an anti-inflammatory. We had a couple of days with back to back dishes with turmeric and it seems to have helped. Although it isn’t nearly as cold out as it was in December and early January, it is still winter in these parts and soup is definitely at the top of my list of cravings.

Slow Cooker Lentil Tomato Soup with Turmeric

A KitchenInspirations Original Recipe

Makes 750 mL of soup

To print recipe, please click here.

Ingredients:

  • 100 g onions, roughly chopped
  • 20 g roasted garlic (about 3 large cloves)
  • 60 g red lentils
  • 350 mL vegetable stock
  • 200 g tomatoes
  • 10 g turmeric
  • 5 g sea salt
  • 3 kaffir lime leaves
  • 250 mL Coconut Milk

Directions:

  1. Combine everything but the coconut milk in the bowl of a small slow cooker and cook (mine only has one temperature) for 4 hours.
  2. Purée to a smooth creamy velvety soup, adding the coconut milk slowly. Press through a fine sieve. Reheat if necessary. Serve hot with a drizzle of olive oil, chili oil or toasted coconut.


It is a smooth and velvety soup.

Notes:

  • Because I blitzed the kaffir lime leaves into the soup, it is imperative to press the soup through a fine sieve to catch the hard bits. It will also result in a velvety smooth, creamy soup.
  • The coconut milk adds a bit of sweetness to the soup, but doesn’t make it sweet.
  • The lentils add creamy texture and protein.

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