Clementine Soy Chicken

Clementine Soy Chicken 

This twist on the takeaway classic uses a clever little cheat: ready breaded chicken. No mess, no fuss, Just Sweet and Sour goodness.  Serves 2.

Ingredients:  

1 1/4 pound frozen breaded chicken breast chunks

1 tablespoon toasted sesame oil

2 cloves garlic, grated

1 tablespoon ginger

1 tablespoon cornstarch

1 tablespoon light soy sauce

1 easy peel clementine, scrubbed and juiced

1 tablespoon rice vinegar

1 teaspoon caster sugar

2 salad onions, finely sliced

Directions:

Heat the oven to 450*F.   Place the chicken on a baking sheet with sides.  Bake until golden turning to bake both sides.  About 5 minutes before the chicken is finished, make the sauce.  

Heat the oil in a large pan over a medium heat and fry the garlic, ginger, some black pepper and a pinch of salt for 2-3 minutes until fragrant and soft. Meanwhile, in a small bowl, mix the cornstarch with 2 tbsp water. Lower the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornstarch mixture.

Cook for 2-3 minutes, stirring constantly, until thickened enough to coat the back of the spoon (stir in 1-2 tbsp water if it gets too thick). Toss the chicken in the sauce, then serve with the salad onions and clementine zest scattered on top, plus some steamed rice and pak choi, if liked.

Mushroom & Gorgonzola Tartiflette

    

Mushroom & Gorgonzola Tartiflette

A twist on the French classic. Add a zingy salad and pickles on the side to balance out all that cheesy richness.  Serves 4

5out of 5 stars

Ingredients:

3 pounds Baby Dutch Potatoes, scrubbed and cut into 1 1/4"    chunks
1 tbsp extra virgin olive oil
1 cup large flat mushrooms, cut into 3/4" chunks
2 tablespoon unsalted butter
2 leeks, finely sliced
3/4 cup white wine
7/8 cup crème fraîche
2 tablespoons Parmigiano Reggiano, grated
7/8 cup Gorgonzola dolce
Directions: Put the potatoes in a large pan of cold water with a pinch of salt. Set a large pan of water over a medium heat and bring to the boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are easily pierced with a knife. Drain and leave to steam dry.
Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the mushrooms. Cook for 4-5 minutes until browned, then tip onto a plate and set aside. Wipe the pan clean with kitchen paper, then set back over a medium heat. Add the butter and, once melted, add the leeks and cook gently for 8-10 minutes until softened. Add the wine, turn up the heat and bubble until reduced by ½. Remove from the heat, stir through the crème fraîche and Parmigiano Reggiano, then season with salt.
Heat the oven to 200ºC, gas mark 6. Drain any liquid off the mushrooms, then add them to the leeks with the potatoes and ½ the Gorgonzola. Tip into a 30x20cm ovenproof dish and dot over the remaining Gorgonzola, then bake for 20 minutes until golden and bubbling. Enjoy with a green salad and pickles, if liked.

Halloumi & Blush Orange Sprout Salad

Halloumi & Blush Orange Sprout Salad

One for the sprout lovers and skeptics alike   Serves 4

Ingredients:
2 tablespoons blanched almonds
2 blush oranges
2 tablespoons EVOO
1 tablespoon wholegrain mustard
1 tablespoon maple syrup
1 lime juice
1 garlic clove grated
1 1/4 pound Brussels Sprouts
17 oz. brick Halloumi, cut in 3/4" cubes

Directions: 

In a pan over medium heat toast the almonds 3-4 minutes until golden.  Allow to cool slightly then roughly chop.

Cut the tops and bottoms off the oranges then cut around them to remove the skin and pith.Over a bowl to collect any juices, cut out the segments nd put in a separate bowl.  Add the oil, mustard, maple syrup  garlic, and lime juice to the juice bowl, then mix into a dressing.  Season with salt.

Bring a large pan of salted water to a boil and add the sprouts.  Bench for 1 minute, then drain to cool slightly.  Set aside large frying pan over a medium high heat, fry the hollumi for 3 to 4 minutes turning halfway until golden.  Add the sprouts, hollumi, and almonds to the orange bowl, toss with  dressing and serve straight away.  Serves 4

                    Steak And Pickled Celery Sandwich

A great sandwich packed with nutrition when time is not on your side.  Prepares in 10+ minutes, cooks in 10 minutes.  Serves 1-2Ingredients:1 sirloin steak1/4 cup coriander seeds2 stalks of celery + any leaves1/3 cup sherry vinegar1 tablespoon vegetable oil1 half ciabatta 2 tablespoons mayonnaiseDirections: Pat off any excess moisture from the steak using kitchen paper towel, then season with salt then set aside.  Heat a heavy bottom frying pan over medium heat and toast the coriander seeds for 1 to 2 minutes until fragrant, then roughly crush.  Finely slice the celery diagonally then add it to a small bowl with the coriander seeds, sherry vinegar, and a generous pinch of salt.
In the same skillet of high heat aadd the oil.  Once the pan is very hot, fry the steak 2-3 minutes on each side until browned and medium rare.  Rest for 5 minutes.
Halve and toast the ciabatta.  Pour any steak juices into the mayonnaise, then spread on the toasted ciabatta.  Slice the steak and pile in the sandwich with the celery and any leaves.

Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.

Smoky Chicken & Black Bean Stew

Smoky Chicken & Black Bean Stew

Your new go-to chicken dish: gently spiced, with black beans and a zingy avocado salad on the side.

Ingredients:

4 boneless chicken thighs

1 tablespoon Fajitas seasoning

1 tablespoon vegetable oil

1/4 X 25g pack coriander

1 cup Smokey Black Turtle Beans

1/2 jalapeno pepper

1 avocado

2 limes, zest and juice of one, and 1 cut in wedges

Directions:

Preheat the oven to 200ºC, gas mark 6 or 400*F. 

 Line a baking tray with baking parchment. Put the chicken thighs in a mixing bowl with the fajita seasoning, oil and a pinch of salt. Massage well, then arrange on the lined tray and bake for 20 minutes until cooked through, the juices run clear and no pink meat remains.

Meanwhile, pick the coriander leaves from the stalks and set aside. Finely chop the stalks and put in a saucepan with the beans and 4 tbsp water, then season. Set the pan over a medium heat and cook for 10 minutes until saucy. Finely slice the jalapeño and cube the avocado, then put in a small mixing bowl. Add the lime juice and season with salt.

Shred the cooked chicken with two forks and stir through the beans, along with any cooking juices and the lime zest. Pile onto plates, then toss the coriander leaves through the avocado and serve alongside, with the lime wedges. Scoop up with salted tortilla chips, if liked.

Serves 2

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Ingredients4  chicken thigh fillets

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Honey and Chili Oil Noodles

Honey And Chili Oil Noodles

Midweek meal goals, veg-packed dish that can be on the table in 10 minutes.  Serves 2

Ingredients:

2 tbsp light soy sauce
1 tsp honey
¼ x 1 tsp chili oil, plus extra to drizzle
2 tbsp. vegetable oil
2 cloves garlic, finely sliced
1 cup  sweet and tender stir fry vegetables
300g medium wok noodles

Directions:
In a small bowl, mix the soy sauce, runny honey and ¼ tsp chili oil with 2 teaspoons water.

Heat the vegetable oil in a wok or large frying pan over a high heat. Add the sliced garlic and fry for 30 seconds until fragrant. Tip in the stir fry vegetables and toss over the heat for 2 minutes.

Add the noodles and sauce to the pan and toss over the heat for another 2 minutes, until everything is piping hot. Divide between plates and serve with an extra drizzle of chili oil.

Serves 2. Total time 10 minutes.

Linsen Mit Spätzle ~ Lentils With Spätzle

Linsem mit Spätzle

Lentils With Spätzle

A real German comfort food, Lentils With Spatzle. The combination 

of vinegar and just a touch of sugar gives it its famous sweet-sour flavor balance. Coupled with smoky bacon and flavorful veggies, it's served over Spätzle and often with a sausage for a favorite comfort dish throughout southern Germany.

Ingredients:

5 slices thick bacon, diced

1 large yellow onion, finely diced

t tablespoon butter,

1 carrot, finely diced

1 leek finely chopped, and thoroughly rinsed and drained

1 pound dried brown lentils

7 cups beef broth 

1 bay leaf

1 teaspoon salt, 

1/4 teaspoon ground black pepper

1 teaspoon white sugar

1/4 cup white vinegar

3 tablespoons chopped parsley

Homemade or purchased spatzle

Directions:

Cook the bacon over medium high heat until done (for best flavor do not drain the grease).  Add the onions and cook until Translucent, 5 to 7 minutes.Add the butter, carrots, and leeks, cook 5 minutes.

Add the lentils, broth, bay leaf, salt, pepper, and sugar, and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 40 minutes.  Add the vinegar and parsley and simmer for 3-4 minutes.  If too thick for your taste, add a little extra beef broth.  Add more salt, pepper,  sugar, and vinegar to taste.

Sprinkle over spatzle.  Commonly served with sausage.

Miso Butter Noodles ~ Solo Dinner

Miso Butter Noodles With Crispy Sprouts

A speedy and fun solo dinner. Add prawns or chicken for a protein boost.

Ingredients:

1 medium free range egg

1 nest medium egg noodles

25g unsalted butter

1 clove garlic

1 1/2 teaspoon white miso

1 teaspoon clear honey

1 1/2 tablespoon EVOO

100g or 1/3 cup trimmed Brussels Sprouts, halved

1 lime juice

1 salad onion, thinly sliced

Directions:

Bring a small pan of water to a boil and cook the egg for 7 minutes.  Drain and run under cold water., peel and set aside.  In the same pan cook the noodles according to the package directions and drain well

Meanwhile in another bowl beat together the butter, garlic, miso, and honey till smooth.  

Set a pan over high heat then add the oil and cook the sprouts 2 to 3 minutes until browned.  Add a splash of water and cook for 2 minutes more.  

Add the butter and noodles on the sprouts, tossing well to coat the noodles in the sauce.  Squeeze in a little lime juice to taste, adding a splash of water to loosen if needed then transfer to a bowl.  Cut the egg in half and set on top, scatter over the salad onions and serve.

Clementine Crumpet Baba ~. Vegetarian

                                             

Clementine Crumpet Baba

Ingredients:

4 easy peel clementines

300 grams demerara sugar (1 1/4 cup)

300ml water

1 tablespoon dark rum 

4 crumpets

200ml double cream. (7/8 cup)

Directions:

Scrub 1 clementine, then use a Y peeler to get strips for zest.  Juice 3 or 4 to get 100ml juice (3/8 cup  + 1 tablespoon.)  Set aside.

Tip the 300g sugar in a pan with 300ml water (1 1/4 cup) the pared zest and a pinch of salt.  Set o0ver medium heat and cook stirring often for about 5 minutes until the sugar has dissolved.  Bring to a simmer then remove from heat.  Set aside to cool,, then stir in the rum and clementine juice.  

Toast the crumpets and arrange in a high side dish.  Pour over the cooled syrup to cover, then set aside for 2 hours to soak, turning the crumpets over occasionally.

When ready to serve,, peel 2 clementines.  Using a serrated knife, slice  into thin slices.  

In a large bowl, whip the cream to soft peaks.  Divide the crumpets between 4 plates then top each with a spoonful of whipped cream and a few of the clementine slices.  .  Pour over a little of the sugar syrup.  

Any sugar syrup leftover in the dish is delicious in cocktails or as a cordial. 

Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Winter Vanilla & Sage Paloma

Winter Vanilla & Sage Paloma Mocktail

A refreshing grapefruit Paloma with a wintery twist! Elevate your mocktail game with a simple homemade syrup infused with sage and vanilla bean.  Very welcoming if you did a "Dry January".
Ingredients
Vanilla And Sage Simple Syrup
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
4 sage leaves, roughly chopped
1/2 vanilla bean, split
Mocktail
2 oz grapefruit juice, freshly squeezed
1/2 oz lime juice, freshly squeezed
1 oz vanilla & sage simple syrup
1 pinch salt
2 oz grapefruit sparkling water
Sliced grapefruit to garnish
Sage sprig to garnish
Directions:
For the simple syrup, in a saucepan over medium heat stir together sugar, water, sage and vanilla bean. Bring to a simmer and remove from heat. Let stand 15 minutes at room temperature before straining. Refrigerate until ready to use, up to 1 week.

In a cocktail glass filled with ice add the grapefruit juice, lime juice, simple syrup and salt. Stir to combine. Finish with grapefruit soda. Garnish with sliced grapefruit and sage sprig.
Syrup makes 1 drink; 1/2 cup (125 mL) simple

Creamy Vegetable Soup

Creamy Vegetable Soup

A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Ingredients:

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion diced
3 medium celery ribs sliced
4 medium carrots
1 tablespoon minced garlic about 3 cloves
6 ounces frozen cut green beans
4 ounces sliced mushrooms
6 ounces frozen broccoli florets
6 ounces frozen corn kernels or canned1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups whole milk
2 cups vegetable broth
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or taste
Directions:
Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens

Easy Vegetarian Ramen With Rich, Savory Broth

 

Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep 

the dried shiitakes, the deeper the flavor will be — so 

if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Ingredients

8 cups good low-sodium vegetable broth, this is my favorite by far

1 ounce dried shiitakes, 15-20 mushrooms

¼ cup low-sodium tamari or other good soy sauce

2 tablespoons vegetable oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1/2- inch piece fresh ginger, peeled and minced

1 tablespoon good butter

1 tablespoon white miso paste

1 tablespoon mirin, rice wine

10 ounces baby spinach

4 eggs

10 ounces sliced fresh shiitake mushrooms

4 servings fresh or dry ramen noodles*

One 6-ounce package baked tofu, at room temperature

2 to 3 scallions, white and green parts sliced

Gomasio, sesame salt

Toasted sesame oil with hot chili

Directions:

Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.  Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.  

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. 

Serve with chopsticks and large spoons.  Serves 6 to 8

• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
  
  Serve with chopsticks and large spoons

Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.