This Week's Snack Stash

With the exception of my father's peanut butter and dill pickle sandwiches, our house was a nut free one while I was growing up. Both my sister and mother suffered from severe nut allergies, and avoided all contact and consumption of them. I didn't miss them. Seeds and other substitutes were used in dishes that called for nuts and my mother's love of great food made for great meals. As I learned to cook, my assimilation with the nut world grew gradually. Nuts were a cheaper protein and incredibly versatile. Today I throw them into virtually any type of dish. I can't help but wonder though, what would make a useful substitute when I am cooking with nuts. In the back of my head, I'm always attempting to adjust the recipe in the event I end up serving the dish to someone with allergies.



The next time I make these no-bake energy bites, I'll be using tahini instead of peanut butter. I can bet that the combination of honey with the crushed sesame seeds will make a terrific combination. I'll also be able to share these with my nut-sensitive hiking buddies, which I'm sure they'll get a kick out of. 


Adapted from: http://gimmesomeoven.com


Makes about 16 balls

• 1 cup rolled oats
• 2/3 cup shredded coconut
• 1/2 cup peanut butter (I'm using the kind without sugar, so if you're thinking of using sweetened stuff...don't)
• 1/2 cup chocolate chips
• 1/2 cup of wheat germ or ground flax
• 2 T honey
• 1 t vanilla

Combine all ingredients and mix well. Throw the mixture into the fridge for at least a half hour, giving the mixture time to bind. Once chilled, form the mixture into balls the size of your choosing and refrigerate until ready to eat. These snacks should keep for a week.

Spring Panzanella & Lemon Pork Tenderloin

I forget that pork chops and tenderloin typically need a juicy marinade or a sauce to serve with it. Might be me overcooking the meat or a poor quality pork at work, but I can't recall ever having pork of this kind without an accompaniment. Luckily a little kitchen fairy sent us a crabapple rosehip jelly and we pulled it out of our emergency jelly stash for this occasion. Dinner was saved. 


Truthfully, the pork was an afterthought. I was looking for something to accompany this bread salad and pork seemed like the right thing to do. Yes, the panzanella stole the show. It's really a crouton salad and if you like garlic-riddled bread, you'll dig panzanella. While my version looks like a K-Mart variety of Heidi Swanson's, I don't believe it tasted like one (check out her pic via the 101 cookbooks link below). 

Spring Panzanella


From: http://www.101cookbooks.com


Serves 6-8


1 lb loaf of day-old whole wheat bread, cut up into 1 inch chunks
1 shallot diced
4 cloves garlic, minced
1 T thyme leaves, pulled from stem
1/4 cup olive oil
1 bunch of asparagus, chopped into 1 inch pieces
2 cup of peas, fresh or frozen
4 handfuls of spinach
1/4 cup small basil leaves
Salt as required


Preheat your oven to 350F. In a large bowl, toss the bread chunks well with the shallot, garlic, thyme leaves, oil and salt. Spread the mixture evenly over a baking sheet and bake for about 15 minutes. When ready, the bread crumbs should be browned and crunchy.


In a cold skillet, add a splash of olive oil and a splash of water and a few pinches of salt. Turn the burner  on high heat. Once the water starts to bubble, add the asparagus and cover for 30 seconds. Add the peas and cover for another 30 seconds. Finally, add the spinach and cover for a few seconds until the spinach starts to wilt.


Put the breadcrumbs in a bowl and toss in the asparagus mixture including the juices. Add the basil leaves and mix well.


Lemon Pork Tenderloin


Serves 4


1 1/2 lb pork tenderloin
1 T rosemary leaves, chopped
1 T thyme leaves, chopped
1 T lemon zest
1 T lemon juice
1 T olive oil
1 t salt
1 t pepper


Combine all ingredients with the exception of the pork into a bag and mix well. Add the pork and ensure it gets completely coated with the marinade. Refrigerate for at least an hour, but overnight is best. Barbecue on medium-high heat for 15 minutes. Remove from heat and tent the loin for 10 minutes. Serve with a citrus chutney or other sauce/jelly.

Food, Glorious Food

I have been eating out. I have been eating out A LOT. Just as Superman must fight evil, I must eat!! Each new restaurant offers a challenge I must embrace. 


That might have been a little over the top. It's just that there a number of new haunts in town that beg to be visited. Although I don't have pics of all the food I've eaten, here's the low down on what's been sampled recently:


Corso 32: Thought the hype was an overstatement, but I was wrong. This contemporary Italian bistro serves wonderfully simple dishes focusing on fresh ingredients and less common cuts of meat. I say simple, because I remember a time not so long ago when a menu had so many adjectives, it sounded like a Harlequin romance. Today's era of eating is bringing back simplicity. 


I tried the pear carpaccio salad and chicken liver tortellini, while Ruedi ate a pork cheek terrine and an ox tail pappardelle. What stuck with me was the use of rich meats countered with very simple sauces to bring out the flavours and balance the richness. My tortellini for example, was drizzled with balsamic vinegar among a few other fresh, but basic ingredients. I savoured each bite: something I find I don't do enough of.

I also splurged on a chocolate torta with large, salty hazelnuts flooding the surface. Oh wow. I never get tired of that salty-sweet waltz. This was such a lovely combination of textures and flavours, I just couldn't help but keep eating it.

Cibo: Pasta dishes were the name of the game at this...well, contemporary Italian bistro. My friend Theresa and I ate there before a wonderful, but food-filled wine tasting. We didn't realize this at the time. Pan fried ricotta cakes were the instigator (see first pic), while a squid ink pasta with calamari and a hedgehog mushroom tortellini with a leek sauce followed suit. Sound good? It was!

The Common: Lamb hot dogs with cheese-braised cabbage, crispy onions and other goodies fill a homemade bun. Actually, all bread at The Common is made in-house which thrilled Ruedi our in-house bread maker. The Ruedster ordered a Umami burger filled with minced, flank steak, roasted tomatoes and the restaurant's take on thousand-island dressing. Funky fries with an optional Sriracha mayo make this place one of my new faves. Don't forget to order the lemongrass panna cotta before you jet. The dish is served in a jam jar with a roasted Asian pear on the side. I was sorry I had to share this one.

Tres Carnales Taqueria: Oh just get the fish taco and be done with it! Breaded red snapper is the fish of choice and it's served with a simple cole slaw and subtle sauce. I couldn't have made it better myself. Trust me, check my old posts. I tried and I did not make a better fish taco. Tres Carnales nailed it.

Bring on the Salads!

Warm Shrimp & Edamame Bean Salad

Chatelaine was always my mom's magazine. I remember seeing it in the kitchen on many occasions with the pages folded in several directions to bookmark articles and recipes. This year, I received a gift subscription and have been pleasantly surprised with it. Local fashion content means I can get to the clothes on display and the recipes are varied and delicious. I found a month's worth of salad recipes via Chatelaine online and immediately perked up. I love, love, love bringing salads for lunch, so this in essence became a lunch guide for Liv. Only tried two so far, but if you get a chance to sample others, let me know how they turn out!

Warm Shrimp & Edamame Bean Salad


Serves 4


Adapted from: http://food.chatelaine.com

• 500g frozen, shelled edamame beans (Superstore and T&T Supermarket had these in stock)
• 340g or 1lb or frozen, peeled, uncooked shrimp
• 2 large lemons
• 2 t honey
• 3 T olive oil
• 1/4 cup fresh, chopped dill
• 1 red pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 red onion, sliced thinly
• Salt & pepper to taste

Mix honey, dill, onion, 2 tablespoons of olive oil and several generous pinches of salt and ground pepper in a large bowl. Mix well and set aside. Fill a large pot with water and bring to a boil over high heat. Once boiling, add the edamame beans and a little salt and let boil for 4-5 minutes. The beans should be tender, but not disintegrating when done.

Lightly coat a frying pan with the remaining tablespoon of oil. Add the shrimp, chopped pepper and garlic and let simmer for approximately 3 minutes, or until the shrimp turn pink. Add the shrimp mix and beans to the vinaigrette bowl and toss well. Serve warm.

Super-Fast Antipasto Salad

Super-Fast Antipasto Salad


Serves 4

From: http://food.chatelaine.com

• 1 lemon
• 2 T olive oil
• 1 1/2 t dried oregano
• 3 cups baby spinach
• 8 slices of salami, chopped (about 56 g)
• 1, 540 ml tin of chick peas
• 1/3 cup kalamata olives sliced in halves
• 1 red pepper, finely chopped or two roasted red peppers chopped
• 1/4 cup chopped chives or mint
• Salt & pepper to taste

To make the vinaigrette, combine the juice of a lemon with the olive oil and oregano. Add generous pinches of salt and pepper and mix well. Toss chick peas into dressing and mix well. Combine remaining ingredients into bowl and serve. If making ahead, combine all ingredients except the spinach and add spinach when ready to serve.

Asian Flank Steak & Boursin-Bacon Twice Baked Potatoes

If this were my last day on Earth I'd be looking for a juicy, rare steak and a loaded baked potato. There is nothing better. Might also be looking for loved ones and some guns amid the chaos, but let's focus on the food here. Having noticed my lack of enthusiasm with respect to eating leftovers has brought my comfort meals back into play. Steak and taters are at the top of the charts. This particular steak is a slightly different take on the classic, but the marinade is one my Dad has used for ages. The combination is a no-brainer and one I've used in other recipes. Flank is no prime cut of beef either, but you wouldn't know it once it all comes together.


As for the potato, this is my first experience making a stuffed potato, let alone one with Boursin and horseradish. Two words: Easy & divine. I am truly looking forward to making this again!

Asian Flank Steak


Serves 6


Ingredients

• 3-4 lbs flank steak

Marinade

• 1/2 cup soy sauce
• 3 T honey
• 1 t grated ginger
• 1 clove garlic crushed
• 3 T oil
• 2 T sesame seeds
• 1/2 cup green onions

In a bowl, combine the marinade ingredients, mixing well. Pour into a large, sealable plastic bag and add the steak. Close the bag and toss back and forth, ensuring the marinade coats the steak. Throw in the fridge for several hours or preferably overnight. Dad lets this sit overnight, but I ran out of time and let it marinate for 5 hours. I managed to get good results in the shorter period of time. 


When ready to grill, place the steak minus the marinade on a tray and season with rock salt and freshly ground pepper. Set the barbecue on high and oil the grill while it heats. Grill for 3-4 minutes per side. Remove and cover with tin foil. Let sit for ten minutes. While the steak is sitting, place the marinade in a pot and bring to a boil. Reduce heat, allowing to simmer for two minutes. Slice the steak thinly against the grain and serve with the marinade drizzled over top.  

Twice Baked Potatoes


From: http://www.foodnetwork.ca

Serves 4


Ingredients

• 4 large russet potatoes
• 8 slices bacon
• 1/2 cup water
• 4 green onions, chopped
• 4 T horseradish
• 1 block Boursin cheese
• pepper to taste
• 1/2 t salt

Bake the potatoes at about 400F. While they are baking, fry up the bacon in a large skillet with the half cup of water. As the water evaporates, the bacon will crisp evenly. This takes about 15 minutes. Once cooked, chop the bacon into bite-size pieces. 


As soon as the potatoes are cool enough to handle, slice off the tops of the potatoes and scoop out the contents into a bowl, reserving the skins.  Add the bacon, Boursin, green onions, horseradish, salt and pepper. Mash until smooth. Fill the skins with the potato mix and return to oven for approximately 20 minutes or until the tops become brown. 


Grilled Asparagus


Serves 4

• 1 T Olive oil
• Salt and Pepper
• 1 Bunch Asparagus

Preheat oven to 350F. Prepare a bunch of asparagus by rinsing well and snapping the ends off each spear. Toss the spears with olive oil, rock salt and pepper. Throw on a parchment-lined baking sheet. Bake for 15 minutes or until the spears are green and the skin looks slightly wrinkled.

Key Lime Pie

This particular key lime pie is more about mixing and less about baking. Although I've never made any dessert with lime, I enjoy everything lemon and thought this would be of a similar vein. It is. It also is easy and a terrific excuse to break out the whipping cream. Go on now, buy yourself some limes, butter, eggs and graham crackers and wow your buddies today. Don't forget the whipping cream. You'll need dollops of it to accompany the pie.

From: Canadian House & Home. May, 2012. p 158 


Ingredients

• 1 cup graham crackers, crushed (or graham crumbs)
• 1/2 cup butter, melted
• 120 ml key lime juice, or regular lime juice
• 5 egg yolks
• 1 can sweetened, condensed milk
• whipped cream for serving

Directions


Preheat oven to 375 F. In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into pie plate. Combine sweetened, condensed mil and egg yolks, whisking together. Whisk in lime juice until smooth. Pour mixture into pie crust and back until set, about 20-25 minutes. Let cool, then refrigerate for at lest 3 hours. Garnish with freshly whipped cream and serve.

Cinnamon Apple Quinoa Parfait

To stay or....

One of very few breakfast recipes I've made in the last year, but if you're on the go a lot, this breakfast is worth a try. It's easy to carry with you and keeps for a week. I just ate the last of them yesterday and it tasted as good as the first.


I pulled this recipe from www.PreventionRd.com because of its use of quinoa; the super grain. Packed with amino acids, fiber, protein and magnesium, this little gem will help you stay in the game. Magnesium-rich foods help your muscles relax and I've been honing in on this mineral to help my muscles do just that. Kids will love the layered simplicity of this dish, and if plain yoghurt doesn't cut it for you, throw in a flavoured yoghurt of your choice. This isn't just food, this is high-octane fuel.

To go!

Adapted From: http://www.preventionrd.com


Ingredients


Oat Crumble

• 1/2 cup rolled oats
• 1 T sunflower oil
• 2 t granulated sugar
• 1 t ground cinnamon

Apple Compote

• 4 apples, cored and chopped
• 1 t ground cinnamon
• 1 t vanilla extract
• 1 T granulated sugar
• Handful of nuts (walnut pieces & almonds went in mine)
• 1 T water or more for cooking

Quinoa

• 1 cup uncooked quinoa
• 1 1/2 t ground cinnamon
• 2 cups greek yoghurt (I used plain 2% greek yoghurt, but feel free to get a richer or leaner yoghurt if you prefer)

Directions

Cook the quinoa according to package instructions adding the cinnamon to the quinoa after it has cooked. 

In a saucepan over medium heat, combine all the ingredients for the apple compote, mixing well. Bring to a boil and then reduce heat to low. Partially cover the mixture until apples are soft and any liquid in the pan becomes syrupy, approximately 10 minutes. Add more water if necessary. When cooked, remove from heat and let cool completely.

Preheat oven to 350F. Combine all ingredients for the oat crumble and distributed on a baking sheet. Bake in oven for approximately 10 minutes, or until golden brown.

To assemble, place a 1/4 cup of the yoghurt, 1/4 cup of the quinoa and a 1/4 cup of the apple compote in layers in a bowl or jar. Repeat the layers and top with the oat crumble. Serve!