Baked Eggs with Roasted Acorn Squash & Kale

You're likely prepping the ingredients for your Christmas dinner today and not thinking beyond those turkey leftovers. That's good. Turkey leftovers go a long way after Christmas. If you do however, need a meal to bridge some of the gaps in your holiday menu, I'd suggest this baked egg recipe. It's a nice light, vegetarian meal that is cozy and filling, but that also offers a refreshing change from one's usually heavy holiday menu.

I wasn't the chef for this meal. It was prepared for me by another, sometimes reluctant chef. He knocked this out of the park so I'm keen to attempt it myself in the new year. If you need a little filler to go with this recipe, I'd suggest roasted potatoes to serve with the eggs along with some additional Pecorino on the potatoes to tie the two items together.

Adapted from: http://www.travelynneats.com

Serves 4

Ingredients

• 1 large Acorn squash, sliced and de-seeded/hollowed
• 1 tsp each Kosher salt and freshly ground pepper
• 2 T olive oil and some to drizzle over the squash
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 bunch of kale, cut into thin ribbons with bulky parts of the stems removed
• 1 t Herbes de Provence
• 1/4 t chile powder
• 1/2 cup vegetable broth
• 1/4 cup pecan pieces
• 1/2 cup of shaved Pecorino

Method

Preheat the oven to 410F. While the oven is heating, slice your squash horizontally, scooping the seeds out of the centre of each slice. Brush the slices with the olive oil and sprinkle with the salt and pepper. Lay the squash on a tin foil-lined baking sheet, baking for 12 minutes each side.

Heat a skillet on medium heat with two tablespoons of olive oil added. Add the onions, sautéing for 10 minutes, or until softened. Toss in the garlic for another 2 minutes, until it is fragrant. Add the kale in 2-3 batches and combine well with the onions. Once the first batch softens, add the next and combine with the existing onion mixture. Add the spices and broth and let simmer for 4 minutes or until the kale softens. Add the pecans and set aside.

With the squash baked and out of the oven, turn the oven to broil (high).  Move the rack about 6 inches from the top of the oven. Add the squash to the skillet and crack an egg into each of the squash slices. Sprinkle half of the Pecorino over the entire skillet and broil for about 5 minutes or until the whites of the eggs are set. Remove from oven and serve, sprinkling the remaining cheese overtop of each serving.

Smoked Salmon, Chick Pea & Haloumi Salad

Once again, we've reached that time of year where meal preparation shifts from cooking to assembling. Fresh ingredients are everywhere and preparing them so one can enjoy their full flavours means leaving them the hell alone.

This salad is all about assembly, but has a lot of ingredients and steps attached. It doesn't take as long as you might think to prepare, but if you're daunted by the number of instructions provided below, you can simplify it pretty quickly. For instance, the chick peas don't need to be toasted. While it certainly enhances their flavour, with so much going on with this salad anyways, one might choose to skip this step.  Another option is to replace the grilled haloumi with fresh feta. You may wind up doing this anyway if haloumi isn't easily obtainable. I made this salad worth my while by doubling up on some of the items for use in other recipes. The chimichurri recipe, for example was used on grilled fish and vegetables later in the week. Had I had extra chick peas, I would have used them in other dishes too.  Regardless of steps, this salad was a delicious affair and perfect with a cold summer soup and crust of French bread.

From:  http://honestcooking.com

Serves 4-6

Ingredients

Toasted Chick Peas

• 1 400g can of chick peas 
• 1 t smoked paprika
• 1 T olive oil
• 1/2 t salt

Tahini Dressing

• 2 T greek yoghurt
• 1 T tahini
• 2 T olive oil
• 2 T water

Chimichurri

• 1/2 cup parsley
• 1/4 mint leaves
• 1/4 cup of cilantro
• 1 t chili flakes
• 2 t red wine vinegar
• 2 T olive oil
• salt and pepper to taste

Salad

• 250g smoked salmon
• 250g haloumi sliced in 1 cm slices
• 2 avocados, sliced
• 4-5 large eggs
• 1 cup pea shoots
• 1/2 cup fresh mint, chopped
• 1 bunch kale, rinsed and chopped

Chick Peas

Drain, rinse and dry the chick peas. Heat the olive oil in a pan, on medium heat. Add the chick peas and toss in the paprika and salt, ensuring the seasoning covers all the chicks peas. Continue to toss the chick peas occasionally in the pan. Once the peas have browned, remove them from the pan and let sit on a paper towel-lined plate.

Tahini Dressing

Whisk all the ingredients together until blended. Set aside.

Chimichurri

Combine all the ingredients in a blender and puree. Pour the mixture into a carafe and set aside.

Salad

Prepare the haloumi by heating a pan with a tablespoon of olive oil. Place the slices in the pan for about 1 minute each side or until browned. Set them on a paper towel-lined plate.

Bring a large pot of water to a boil. Add the kale to the water for 30 seconds. Pour the contents of the pot through a strainer. Set the kale aside.

Soft boil the eggs by bringing a small pot of water to a boil. Add the eggs and boil for 6 1/2 minutes. Remove from heat and cool immediately by running them under cold water. Peel eggs and set aside.

Assemble the salad by placing all the dry ingredients in a large and preferably shallow bowl. If serving the entire salad immediately, dress it with both the chimichurri and tahini dressing. If not, dress each serving individually.

Korean Inspired Rice Bowl

When I think of recent food trends, ingredients like cauliflower and pork butt come to mind (I'll get to my butt in another post), but far as dishes go, rice bowls are trending big time. The internuts are filled with attractive combinations and what I find truly appealing is their interchangeability. Quinoa or buckwheat is substituted for rice, veggies range from carrots and greens to mushrooms and onions. Some are coated in cheese, others include eggs, meat and legumes. The message is simple: "Just put it in a bowl, already!"

I'm certain my version has been pulled from a few posts I've read over time, but the exact source of my inspiration is my fridge. I had some leftover carrots and peppers I bought on special and picked up some tofu, peanuts and eggs over the weekend.  I had a hankering for kimchi, so bought a jar of that too.  I went overboard with the ingredients and wound up having to get a bigger bowl, but the point of my recipe below is to give you a guideline that you can interpret to your tastes.

Ingredients

Vegetables

• sesame oil
• 1/2 bunch of kale, ribs removed and finely chopped
• 1 carrot, julienned (I used a mandolin to do the work for me)
• 1 eggplant, thinly sliced 
• 1 red pepper, sliced

Fried tofu

• 1 package firm tofu, cubed
• 1/2 cup soya sauce
• 1/4 cup chili sauce (sambal oelek)
• 1/4 cup chopped cilantro
• 1 1/2 t chopped ginger
• 2 cloves garlic, minced
• 1/2 cup cornstarch

The Other Stuff

• 1 cup long grain, brown rice
• 4 eggs
• 1T vinegar
• 1 cup kimchi
• 1 cup peanuts
• 1/4 cup sesame seeds
• 1 avocado, peeled and sliced lengthwise
• 1 cup cilantro, chopped

Method

In a blender, purée the soya sauce, 1/4 cup cilantro, chili sauce, ginger and garlic until smooth. Combine the marinade with the tofu and let sit for anywhere between 2 - 24 hours (the longer the better). Remove from the marinade and place in a bowl with the cornstarch. Coat the pieces well with the starch and place in a heated fry pan with a tablespoon of vegetable oil. Stir the tofu to ensure all sides are golden brown. Transfer from the pan to a paper towel-covered plate and reserve the marinade.

Follow package instructions to prepare the rice. One cup should yield 4 servings.

For the vegetables, heat a frying pan on medium-high heat with a tablespoon of sesame oil. Add the carrots and sauté for one minute. Add a spoonful of sambal oelek and the kale and sauté for another minute. Transfer the veggies to a dish and wipe down the pan. Pour another tablespoon of sesame oil into the frying pan. Place the eggplant slices on the pan and sprinkle a little salt over them. Let them sit for about 2 minutes. Flip the slices over and cook another 2 minutes, again sprinkling a little salt on the other side. Remove from the pan and set aside. Add the red pepper to the pan and pour the tofu marinade overtop. Let simmer for about 2 minutes, until the peppers have softened.

To poach the eggs, fill a small pot with water and a tablespoon of vinegar. Bring the water almost to a boil, but reduce the heat to medium when about to boil. Crack one egg and pour into a bowl. Begin vigorously stirring the water in one direction and add the egg, allowing the momentum of the water to keep the egg intact. Let the egg to cook for 4 minutes. Remove with a slotted spoon.

When ready to serve, divide the rice into four bowls. Spoon each of the vegetables and tofu  over the rice and add your avocado, peanut and cilantro garnishes alongside them.

Bean Week: Crushed Lentils with Tahini and Cumin

And this is part two! I even had a third bean dish on trial this week, but its recipe will have to wait for another day. This lentil dish is divine and an easy weeknight meal for those looking for a dish to prepare on a meatless Monday or any evening where time is tight.

If you are preparing this dish on a weeknight, prepare the lentils in advance and store them for another meal. I do the bulk of my cooking on Sunday and soak beans and/or prepare lentils for use later on in the week. By Wednesday or Thursday, the Sunday leftovers are gone, so the beans and lentils get thrown into salads, casseroles or dishes like this. These little numbers tide Ruedi and I over until the weekend.

From: http://theviewfromgreatisland.com

Serves 4

Ingredients

• 1 cup dried french lentils
• 2 T olive oil
• 2 T butter
• 2 cloves garlic, crushed
• 1 t cumin
• 2 cups diced tomatoes
• 1 cup cilantro leaves
• 1/4 cup tahini
• 2 T lemon juice
• salt and ground pepper to taste
• 1/3 of a small red onion, sliced
• 4 eggs, boiled
• smoked paprika to garnish each serving

Method

To prepare the lentils, soak a cup of lentils in three cups of water for an hour, then simmer the lentils in the water for thirty minutes. Drain the lentils and set aside.

Heat the olive oil and butter in a fry pan on medium heat. Add the garlic and cumin, allowing the garlic a chance to scent the oil. Toss in the tomatoes, half the cilantro and the lentils, stirring them to coat them in the oil and spices.

Stir in the tahini, lemon juice, salt and pepper and allow to simmer for two minutes. Serve the lentils with boiled eggs on the side.

The Year of The Hash

I do love eggs. I had already eaten them for two meals today and was contemplating including them in a third when I decided to post this recipe. That yolky goodness adds dimension to any dish, which is why I've posted my fair share of egg dishes. It's also not the first time in recent history that I've tried a hash casserole. You can thank Jamie Oliver for this somewhat repetitive post. I'm now following him on Instagram and have been making nothing but Jamie's recipes ever since. Pictures really do sell a product and his are phenomenal. Hope you enjoy this one as much as I do!

Giant Veg Rosti

From: http://www.jamieoliver.com

Serves 6

Ingredients

• 600g potatoes
• 3 large carrots
• 1/2 t dijon mustard
• 1/2 lemon
• extra virgin olive oil
• 100g frozen peas
• 100g baby spinach
• 4 large eggs
• 50g feta cheese

Method

Preheat oven to 350F. Peel the potatoes and carrots and grate them either using a box grater or a grating attachment of a food processor. Add a pinch of salt and toss the mix well.  Set the potato, carrot mix aside to allow the salt to draw water from the vegetables. After a few minutes and using your hands, squeeze out as much water from the potatoes and carrots as you can.

In a bowl, combine the lemon, dijon, one-and-a-half tablespoons of olive oil and a pinch of salt and pepper.  In another bowl, add a few tablespoons of olive oil and toss in the potato and carrot mixture. Season the mix with salt and pepper and spread the mixture into a baking dish about 9" X 13". Roast the veggies for about 35 minutes or until they're golden on the surface.

To prepare the peas, either blanche them in boiling water for two minutes or microwave them for three. Add the peas and spinach to the bowl with the prepared dressing and toss well. Poach the eggs to your liking. I needed a little coaching from Jamie Oliver: www.jamieoliver.com
To finish the dish, place the salad on top of the hash, follow with the eggs and crumble the feta over the baking dish.

A few more eggs to go!

Spicy Potato Hash

I drove from Calgary to Edmonton yesterday afternoon and from jacketless to parka weather in just over 300 km. I'll never get over the unpredictable weather this province offers. So, while I mourn the loss of warmer temperatures, I will try focussing on the perks of winter: mainly, comfort food.  Here come the cozy stews, casseroles and hearty meals. Oh, and the wine! I look forward to the full-bodied reds that will accompany my weekend dinners.

This one-dish meal offers one a chance to use up those vegetables lurking in your fridge. If you've got leftover carrots, herbs and/or celery, adding them to the hash can only lead to good things. I added chilis too but if heat's not your bag, just omit them. I also threw in some eggs to use up the few I had remaining. I've got a soft spot for yolks that ooze over food and this casserole was a good platform for yolky eggs.

Adapted from: http://www.twogreenpeas.com

Serves 6

Ingredients

• 1 medium onion, diced 
• 1 clove of garlic, minced
• 2 t canola oil
• 2 medium yukon gold or white potatoes, diced
• 2 medium red potatoes
• 3 cups of chopped vegetables of your choosing (I used yellow and red peppers)
• 1 cup black beans, rinsed
• 1 t chili powder
• 1/2 t salt
• 1/2 t pepper
• 1/4 t ground cumin
• 1/4 t cayenne pepper
• 1 bay leaf
• 2 cloves
• 2 green chilis, diced

Garnishes (pick a few)

• 1 avocado
• 1 jalapeno 
• 1 cup salsa
• 2 green onions, chopped
• lime wedges

Method

Preheat the oven to 375 degrees. Heat the oil on medium heat in a large cast iron skillet or pot if, like mine, your skillet isn't large enough to hold all the ingredients. Add the onions, stirring well until they become translucent; about 5 minutes. Once cooked, mix in the spices until they are well combined with the onions. Toss in the potatoes and cook for about 10-15 minutes until they are edible, but not so soft that they can be mashed. Add a little oil or water if the potatoes start to stick to the base of the skillet. Once the potatoes are golden, add the beans, chilis, vegetables and a tablespoon of water and allow to cook for 5-7 minutes. If you've used a skillet, transfer it to the oven to bake for about 10 minutes. I poured the hash from my pot to a large casserole dish before transferring it to the oven. After 10 minutes, remove the hash from the oven and crack a few eggs over the surface of the hash. Return the casserole to the oven for 5-7 minutes, or until the eggs have had a chance to cook to your desired consistency.  Serve with some of the garnishes noted above.

Kale Salad with Bacon Vinaigrette

Had a memorable dinner at a nearby neighbourhood restaurant called Belgravia Hub last weekend and it inspired me to recreate a kale, bacon and egg salad I had as a starter. Bacon and eggs in a salad? Woohoo! In fact there was very little else in that salad, but perhaps its' simplicity is why I enjoyed it so much. A mustard infused vinaigrette and soft-yolked egg bring this dish to life. It also makes me wonder how I'll ever eat a salad without bacon and eggs in it again.

Adapted from: http://www.justataste.com

Serves 6-8

Ingredients

• 1 bunch of green kale
• 1/3 cup thinly sliced red onion
• 1/3 cup toasted pumpkin seeds
• Eggs (1 per serving if desired) 
• 6 slices of bacon and reserved bacon fat
• 2 T minced shallots
• 1/2 cup apple cider vinegar
• 2 t packed brown sugar
• 2 t grainy Dijon mustard

Method

Wash and tear the kale from their spines. Gather the leaves on a chopping board and cut them into thin strips. Toss the kale with the pumpkin seeds and red onion and set aside.

Cook the bacon to your desired texture and reserve the bacon fat. Chop the bacon into bite-sized pieces and add it to the salad. Using the same pan on medium heat, add 3 tablespoons of the fat (supplement with olive oil if you do not have enough) with the shallots, caramelizing them over the course of about 8 minutes. Whisk in the vinegar, brown sugar and mustard until blended. Remove from heat and season with salt and pepper. Toss the dressing in stages in with the salad to meet your desired dressing coverage.

Using the same pan with a little of the bacon fat to coat, crack as many eggs into the pan as servings intended for the salad, frying it to the consistency of your preference. I like my yolk soft, so when it breaks in the salad, it oozes into the kale, adding another dimension to the flavour. Serve individual portions of the salad, adding an egg on top of each serving.  Topping the salad with parmesan wouldn't be a bad idea either!

Hail to the Picnic!

This spread (and subsequent post) isn't so much about cooking as it is about food in general, but I think you'll appreciate it all the same.

Craving all things summer after a bout with the flu, I was anxious to prepare a lunch that captured the awesomeness of our soon-to-be climate. No doubt most of those still living in winter feel the need for a break from it. Instead of planning a break in the tropics, I've opted yet again to live through it, by doing what I always do: exercising, socializing and eating well. Eating well is about keeping it simple and nothing is simpler than a picnic. 

What do you need? Well, whatever you'd like! We picked up some cheddar and gruyere at a local market, along with an array of vegetables, pickles, deli meats and breads. The beer and chips aren't in the photo, but they were definitely present. You don't want to appear too sophisticated.  

What a perfect way to combine socializing and eating well than a picnic menu for a lunch with friends. I've included a couple of sandwich filling recipes below. 

Serves 4-6 (for both salad/fillinf recipes)

Egg Salad 

• 8 eggs, hard boiled (there is a method to hard boiling eggs, in order to avoid dry, grey yolks): http://www.getcracking.ca/perfect-hc.html
• 2 green onions, green part only
• 2 T mayonnaise
• 1 T sour cream
• 1 t pickle juice
• salt and pepper to taste

Tuna Salad

• 2 tins of tuna packed in water
• 1 green onion, chopped
• 1/2 stick of celery
• 2 T mayonnaise
• 1 T sour cream
• 1 t lemon juice
• salt and pepper to taste

Char Kuey Tiao

Malaysian goop....goooood goop.

That's what I said: Char Kuey Tiao. This dish is otherwise known as Penang fried noodles and while my version looks like a little turd-like, it tastes like a symphony of seafood and spices.

I've had Char Kuey Tiao while in Malaysia (and out of it) and was craving that noodley, seafood stirfry once more. I doubled up on the seafood, but I don't think it caused any harm to the dish. My challenge next time is to get the noodles fried in such a way that they don't combine into a noodle goop. This did...I overcooked the noodles, making them starchier than anticipated and very sticky. I also veered off the authentic path a little and added veg to the dish (carrots, to be precise). Peas would be lovely in this too. I know it becomes a little less authentic, but I'm looking at noodle goop here as I make my decision. Authentic disappeared ages ago.

Adapted from: http://mykitch3n.blogspot.ca

Serves 6

Ingredients

• 250 g flat rice noodles, cooked according to package instructions
• 16 shelled, raw prawns
• large handful of clams
• 2 eggs
• 2 cups sprouts (your choice)
• 1 carrot, finely shredded
• 5-6 chive stalks
• 3 cloves garlic finely chopped
• 1 T cooking oil
• 2 T chili paste
• 2 t sugar

Seasoning

• 1 t fish sauce
• 1 t soy sauce
• 1 t oyster sauce

Method

In a pan on high heat, add garlic and oil and let cook for a few seconds. Mix in the chili paste and sugar and let cook for another few seconds. Add prawns and clams, stirring well and let cook for about thirty seconds. If either of your seafood choices are already cooked, add them to the pan a little later, when you add the eggs. Add the cooked noodles and seasoning, tossing well. Stir in the eggs and let sit for a few seconds. Add the sprouts, carrot and finally the chives, mixing with the rest of the components.  

Spoon onto individual plates and serve. Goop is good!

Meat-Free Middle Eastern Feast

I am officially meated out. Over the last two weeks, we've indulged in too many meat-laden meals. I need a break from steak.

On occasion I crave meatless dishes, especially after the holidays when meat appears only to be served with heavy sauces and sides. After a spring cleaning session, I pulled out a March issue of Canadian House & Home and found the solution to my cravings: North African and Israeli-inspired salads and entrees. The kinds of dishes we prepared tonight call for quality produce. I had farm carrots, beets and onions, so our salads felt clean and tasted crisp and new. 

The Shakshuka, a simple egg dish on a layer of cooked tomatoes was lovely, but lacked the punch that great tomatoes can contribute. All I could find at the grocer today were stacks of tired-looking romas, which I reluctantly used. In a case such as mine, you may want to wait for better quality tomatoes or experiment with canned as the recipe suggests.  You'll notice in the photo above, the large plate with the carrot salad and Shakshuka also has a slice of grilled eggplant with a chunk of Appenzeller cheese on top. The eggplant is simply sliced in 1/2 inch sections, brushed with olive oil and baked at 375F for 15 mins or so. I typically add whatever leftover cheese I have to each slice's surface once grilled and throw it back in the oven for 10 minutes tops. Tonight I just threw a piece on the hot eggplant and let it melt on its own. 

From: Canadian House & Home March 2011. pp. 116 & 118.

Shakshuka
Serves 8

Ingredients

• 10 large ripe tomatoes
• 1T flour
• 2 t sugar
• 3 T olive oil
• Salt & Pepper to taste
• 8 eggs
• 1/2 cup of flat-leaf parsley

Method

Slice off the very top of each tomato then, using the largest holes on a box grater, grate tomatoes until only the peel is left (I lost bits of my hand doing this so be careful). Discard peels. If you cannot find serviceable fresh tomatoes, use canned whole ones in a pinch; just use a few more and squeeze out a bit of the excess juice. In a deep cast-iron skillet or pan, stir together tomatoes, flour, sugar and olive oil and cook uncovered over medium-high heat for 30-40 minutes, or until sauce is a rich, deep red and has cooked own significantly. Season with salt and pepper.

A few minutes before serving, reduce temperature to low, make 8 wells and crack an egg into each. Cover pan with a lid or tinfoil for 5 to 7 minutes, or until eggs are cooked to your liking. Top with a little more salt and chopped parsley. Serve hot with warm pita or lavash bread.

Orange & Carrot Salad
Serves 8

Ingredients

• 4 large carrots
• 4 large seedless navel oranges
• Juice of 1 lemon
• 1 T honey
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/4 cup of pine nuts, lightly toasted in a fry pan (I used pumpkin seeds)
• Sea salt to taste
• Pinch of chili flakes

Method

Peel carrots and discard peel. Using the same carrot peeler, make "ribbons" out of each carrot, peeling away until you get down to the woody core. Discard the cores. Cut tops and bottoms from oranges, slice off peel, then cut sections of oranges out from between the membranes. In a serving bowl, mix lemon juice with honey. Add carrot ribbons, orange sections and red onion. Gently toss with lemon-honey dressing. Tear up mint leaves and toss into salad. Scatter toasted pine nuts over top and sprinkle with salt and chili flakes, then toss once more before serving.

Beet & Pomegranate Salad
Serves 8

Ingredients

• 4 whole medium beets, washed
• 2 t Dijon mustard
• Juice of 1/2 a lemon
• Pinch of sugar
• 1/4 cup good-quality olive oil
• Salt & pepper to taste
• 1 cup pomegranate seeds
• 1 bunch watercress ( I used two cups of baby spinach)

Method

Preheat oven to 400F. Trim the rough root and green leafy tops from the beets (save the greens...if you've learned anything from this blog you will SAVE THE GREENS!!!). Wrap beets tightly in foil-like swan and roast 1-1.5 hours, depending on size. When done, let cool until you are able to handle them, then pop off skins over the sink. Cut beets into 1" cubes and set aside.

To make vinaigrette, in a small bowl whisk together mustard, lemon juice, sugar, olive oil, salt and pepper. Set aside.

In a salad bowl, toss prepared beets with pomegranate seeds and vinaigrette and let sit at room temperature for 1 hour. Just before guests arrive, toss with watercress (aka spinach). Taste for seasoning and adjust if need be.