Dukkah-Roasted Cauliflower Salad with Creamy Avocado Dressing

This is definitely summer food and the kind I love most of all: food that introduces me to new ingredients and ignites my curiosity. Enter dukkah, an Egyptian spice blend comprised of ground hazelnuts, sesame seeds, coriander and cumin. There are variations to this blend, but that's the combination I stuck with. I'm sure I could have found dukkah at a specialty grocer, but had all the ingredients in hand to make it myself. Combined with the thick yoghurt dressing and roasted veg, it enriches the smokey flavours of the salad and helps make it a meal.

I used herbs from my own patio garden for this recipe. I don't have much of a green thumb, but have trialled herb combinations, soils and pot sizes. Year after year there have been improvements and this year, the plants have taken off. With the success of my herb garden, I've been looking for ways to include herbs not in the original recipes. I added flat leaf parsley to this one for that reason.

If you have nut allergies, the hazelnuts can be substituted for pumpkin seeds. A creamy feta would also be delicious with it. There are lots of opportunities to substitute ingredients if you can't find or can't eat certain items. Of course for the meat lovers, shaved prosciutto would be fantastic overtop.

Donna Hay's website is bookmarked on my laptop. Her recipes are appealing to me regardless of what mood I'm in. I've made comfort food, desserts and healthy entrees from her collection of ideas. Check it out if you're looking for inspiration.


Adapted from: https://www.donnahay.com.au

Serves 4

Ingredients

Dukkah

• 1/3 cup hazelnuts
• 1/4 cup sesame seeds
• 1 T coriander seeds
• 1 T cumin seeds
• 1 T ground pepper
• 1 t flake salt

Salad

• 1 head cauliflower, chopped into florets
• 2, 400ml cans of chickpeas, rinsed and drained (or 1 cup of dried)*
• 1/4 cup olive oil
• 1 t flake salt
• 2 T dukkah
• 1 bunch of radishes, cut in half
• 1 cup of mint leaves
• 1 cup of flat leaf parsley leaves
• 2 avocados
• 1/2 cup Greek yoghurt
• 2 T dill, chopped
• Juice of half a lemon
• 1/4 cup of water

Method

Dukkah

Preheat oven to 400F. Place the hazelnuts on a baking sheet and bake for 15-20 minutes. Remove from heat, let cool and then place in a towel. Rub the hazelnuts to remove the skins and set aside.

In a pan on medium heat, toast the sesame seeds until light brown, Remove from the pan and add the coriander and cumin seeds. Heat until they start to pop. Place all of the ingredients in a blender or food processor until well ground. The dukkah should keep for several months if well sealed.

Salad

Preheat oven to 425F. Line two baking sheets with parchment paper and spread the chickpeas and cauliflower over each of the sheets. Drizzle with the olive oil and dukkah and bake for 30 minutes or until the cauliflower has browned on the edges.

Prepare the salad dressing by combining the yoghurt, half of one avocado, dill, lemon juice and water in a blender and mixing until smooth.

To make the salad, distribute the radishes, parley and mint leaves over the cauliflower and chickpeas. Place slices of the remaining one and a half avocados and then the dressing overtop. Season with a little additional salt and pepper and serve immediately.

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.

Kale Crispy Black Salad with Arugula Pecorino Vinaigrette

Salads don't have to be as involved as this one, but I'd recommend you try this recipe once over the summer, because it's just THAT good. I made this a few weeks ago and plan on making it again. It's filling and chocked full of robust flavours.  The seasoned almonds add a pop of flavour and lentils take on the role of crouton, but with protein, antioxidents and loads of fibre. Serve this on its own or with a light soup and fresh bread.

From: http://cali-zona.com

Serves 4-6

Ingredients

Tomato basil almonds

• 1 1/2 cups almonds
• 1 T olive oil
• 2 T tomato paste
• 1/3 cup basil, minced
• 1-2 cloves garlic, minced
• 1 t salt

Lentils

• 1/2 cup lentils, uncooked
• drizzle of olive oil
• 1 cup of basil, chopped
• 1/2 t salt

Arugula-Pecorino Vinaigrette

• 1 shallot, minced
• 1 clove garlic, minced
• 1 1/2 cup arugula
• 1 serrano pepper (optional)
• 1/4 white wine vinegar
• 1/2 cup olive oil
• 1/4 cup pecorino, grated
• 1/2 t dijon mustard
• salt and pepper to taste

Salad

• 1 head kale, washed, dried and sliced
• 2 tomatoes, sliced in wedges
• 1 container mini bocconcini,  cut in halves
• 1/2 red onion, thinly sliced

Method

For the almonds, preheat oven to 350F. Combine all ingredients in a bowl. Spread evenly over a baking sheet. Bake for 20 minutes.

Turn oven up to 400F. Prepare the lentils by washing them and removing any pebbles or sediments. Pour the lentils into a pot with two cups of water. Cover and bring to a boil, reduce and simmer for 20 minutes. Remove from heat, rinse and drain lentils. Pour onto a lined baking sheet and drizzle oil oil over their surface. Sprinkle with salt and bake for 25 minutes.

To prepare the vinaigrette, combine all ingredients in a blender and emulsify.

The salad comes together by combining the kale, bocconcini, tomatoes and onion in a salad bowl. Sprinkle the almonds over the surface of the salad and follow with the dressing. Toss well and serve with plenty of wine, crusty bread and other goodies.

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.

Buckwheat & Coconut Muffins

Count 'em down, folks! We're seven weeks away from the most body-punishing event of the year: Christmas. I'm already hyped up on Halloween candy and pumpkin pie. Now comes the downward spiral of unwinding..or unraveling with cinnamon rolls, chocolates, christmas cookies, eggnog and liquor.  By January 2nd, I'll feel like I've been hit by a sugar truck.

This muffin recipe is low in sugar and a candida diet favorite. Candida is a yeast that grows naturally in the intestine. Excess consumption of sugars and yeast can apparently spark its' overgrowth, which some natural medical practitioners link to a myriad of symptoms, from bladder and yeast infections to acne and fatigue. 

According to the Mayo Clinic, there isn't much scientific evidence to support this ailment which could either mean not much research has been done and/or the research wasn't conclusive. Whether candida overgrowth is a real condition or not, consuming less sugar and processed foods in one's diet is supported by both the science-based and alternative medicine fields and I'm heeding their advice.

I've been eating these with Greek yoghurt in the morning. Ruedi added sliced banana and dried cherries to his serving today. Also remember to buy the unsweetened versions of the ingredients below.  I know the coconut was available sweetened, as was the almond milk. If you want a little more sweetness to the muffin, I would double up on the stevia instead.  I vow to feel a little better this Christmas. Lord knows there will still be plenty of opportunities to overdo it. 

From: http://www.thecandidadiet.com

Makes about 15 muffins

Ingredients

• 2 cups buckwheat groats
• 1/2 cup coconut flakes
• 1/4 cup pumpkin seeds
• 1/4 cup walnut pieces
• 2 T chia seeds
• 1/4 cup flax seed meal
• 1 t cinnamon
• 1/4 t salt
• 2 eggs
• 1 1/2 cups almond milk
• 1/4 cup of almond butter
• 1.5 t stevia
• 1 T alcohol free vanilla

Method

Preheat oven to  375 F.  Oil or butter a 12 cup muffin pan and set aside.  Soak the buckwheat groats in water will a pinch of salt for 6-7 hours or overnight. Drain and rinse thoroughly. Mix all dry ingredients except the stevia in a bowl. Mix all wet ingredients and the stevia in a bowl and whisk until frothy. Combine the wet and dry ingredients and spoon a third of a cup of the mix into each cup of the muffin pan. Bake for about 20 minutes or until muffins are brown around the edge and firm to the touch.

Deliciously Easy Pad Thai

I'm really excited about this recipe and the results it produced after only one attempt. Over the years I've tried making a number of my favorite restaurant dishes and have had mixed success. This particular recipe however, produced restaurant-quality results. It's exciting to think that the next time I crave Pad Thai, I will have to debate whether to eat it at a nearby Thai restaurant or make it myself.

Asian noodle dishes, particularly Vietnamese and Thai, have been this mythical creature I can sort of mimic, but can't quite figure out. While the recipes are straight forward, it's the rice noodles that trip me up the most. I've had really poor luck getting noodles to the consistency I've had in restaurants. I think I treat them much like I would egg noodles, which just doesn't work for the rice variety. This recipe I used gives some basic tips for getting your noodles right and I managed to nail it the first time. From start to finish, it took me 40 minutes to prepare. It's a pretty straight forward one pot dish and all things considered, inexpensive to make. While you can swap out tamarind paste for vinegar, if you have access to an Asian market, I'd make the effort to get the paste. The original recipe calls for a banana flower and preserved turnip. I actually did go looking for these items but not surprisingly, couldn't find them in Edmonton, Alberta. I omitted them from my own version of this recipe as a result.









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

Serves 6-8

Ingredients

• 2 T vegetable oil
• 2/3 cup peanuts or cashews
• 2 shallots, minced
• 6 cloves garlic, minced
• 4 red chilis, minced
• 1 package extra firm tofu, patted dry
• 1 package (454g) Thai rice noodles
• 12 t fish sauce
• 4 T sugar
• 6 T tamarind paste
• 3 cups bean sprouts
• 1 cup chives
• 1 package frozen shrimp, thawed (454g)
• 2 eggs
• 2 limes 

Method

To start, soak the noodles in a pot of lukewarm water while you prepare the other ingredients.  Make sure the noodles are completely submerged in water. Mince the garlic, chilis and shallots together and set aside. Cut the tofu and chives into matchstick-size pieces and set aside in separate bowls. Mix the sugar, fish sauce and tamarind past in a bowl and set aside. Rinse the bean sprouts and shell the shrimp for later use.

Heat the oil on medium in a wok or large saucepan (I don't have a wok, so I used a large pot). Add the nuts, tossing well to coat with the oil. Once slightly browned, add the shallots, chilis and garlic, sautéing for about 3 minutes. Brown the tofu pieces over the course of 5-10 minutes. Drain and add the noodles tossing well to blend well with all the other ingredients. Test the noodles to ensure they are a soft, but firm consistency. If you prefer them softer at this point, add a little water to the pot. Add the sauce and again, toss well to coat with all the ingredients. Push the noodles to one side of the pot and crack the eggs into the remaining space. Let the eggs fry for about 1 minute and then blend them in with the noodle mixture. Add the shrimp and continue to toss the noodles until the shrimp have lost their translucency. Add two thirds of the sprouts and chives, combining them well with the noodles and set aside for 2 minutes. Serve the dish with lime wedges and top each serving with the remaining fresh chives and sprouts.

Roasted Cauliflower with Mushrooms

Side dish or entree: you pick. Add some sun dried tomatoes in olive oil for a touch of sweetness or swap out the watercress for cilantro to give the curry a bit more punch. There are any number of ways to modify this dish, but frankly, it was delicious without any additional ingredients. I served this as a side dish with a filet of cod and give the pairing two thumbs up.  


From: http://thesmoothielover.com

Serves 4 (as a side dish)

Ingredients

• 2 cups cauliflower, chopped into bite sized pieces
• 1 T olive oil
• 1 t salt
• 2 cups mushrooms, chopped into bite size pieces
• 2 t olive oil
• 1/2 cup roasted cashews
• handful of watercress leaves
• 1 t curry paste 
• salt and pepper to taste

Method

Preheat the oven to 400F.  In a bowl, add the tablespoon of olive oil, salt and cauliflower, tossing until the all cauliflower is coated with the oil.  Place the cauliflower on a cookie sheet and roast until golden; about 20 minutes. While the cauliflower is roasting, heat 2 teaspoons of olive oil in a frying pan. Add the mushrooms in and toss until coated in the oil.  Saute the mushrooms for about 4 minutes and then set them aside. When the cauliflower is roasted, remove from the oven and combine it in a large bowl with the curry paste. Add the mushrooms, cashews and watercress and season the dish with salt and pepper. Serve immediately.

Pesto Isn't Just For Nuts Anymore

This may be obvious to some, but for the others, let me let you in on a little secret: Nuts can be substituted for other seeds in many of your favourite recipes...Ta-da!! I suspect this revelation was left out of the Bible because it stirred up too much controversy.

Pesto is one of those typical nut-laden favourites, but its' contents can be replaced with seeds and still return a remarkable flavour. It's also somewhat satisfying to know that there is a way to preserve your favourite herbs through the winter. I have been buying and roasting all kinds of interesting vegetables this summer in an attempt to get to them while in season. Since nothing pairs with a roasted vegetable quite like pesto, I thought I'd give the traditional recipe a little shake up.

Here's a sample of my favourite swapola:


Dill Pesto

Ingredients

• 2 cups fresh chopped dill
• 2 cloves garlic, minced
• 1/3 cup sunflower seeds
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 1 t fleur de sel 

Method

Place all ingredients in a food processor and blend until well combined. If the pesto needs a little more moisture, try adding lemon juice or a bit more olive oil.



Basil Pesto

Ingredients

• 2 cups fresh chopped basil
  
• 2 cloves garlic, minced
• 1/3 cup walnuts
• 1/3 cup grated parmesan cheese
• 1/3 olive oil
• 1 t fleur de sel

Method

Place all ingredients in a food processor and blend until well combined. If the pesto needs a little more moisture, try adding lemon juice or a bit more olive oil.

Everything Green Salad

I suspect you'll be reading this after you've gorged on one or several turkey dinners. If this is the case, my timing couldn't be better. You will likely be looking for something on the light side. This is a summer salad filled with summer ingredients and I made it in July when all the vegetables in this pictures were in good form. At this time of year, your selection of greens will look a little different, but that's okay. What makes this salad unique is the dressing. It is magic when combined with fresh feta and good veg. Those with allergies should not despair. Having made a sunflower seed pesto the other day confirmed that substituting sunflowers seeds in nut-based recipes is no sacrifice. Seeds in this dressing would make this salad just as interesting. Now, go finish up that last piece of pumpkin pie.

From: http://www.chatelaine.com

Serves 4

Ingredients

Salad

• Head of green leaf lettuce, torn into small pieces
• Head of butter lettuce, torn into small pieces
• 1/2 cup of sugar snap peas
• 4 spears asparagus, trimmed and cut into 2 inch pieces
• 1 small zucchini, cut in ribbons with a vegetable peeler
• 4 green onions, sliced
• 2 avocados, diced
• 2 T freshly chopped dill
• 2 Baby cucumber, sliced
• 2 oz feta cheese, diced

Dressing

• 1/4 cup lemon juice
• 1T Dijon mustard
• 1 t granulated sugar
• 1 shallot, minced
• 1/2 cup canola oil
• 1/4 cup olive oil
• 1/4 finely chopped pistachios
• salt and pepper to taste

For the salad dressing:

Whisk together the lemon juice, Dijon, mustard and shallot until the sugar has dissolved. Slowly add in the oils until emulsified. Stir in pistachios and season with salt and pepper. 

For the Salad:

In a large pot of boiling water, add the peas and boil for one minute. Remove from heat and dump the peas in ice water to stop them from cooking any further. Repeat this blanching process with the asparagus. Once the peas and asparagus have cooled, remove them from the cold water and set them aside to dry before adding them to the salad. Combine the remaining salad ingredients into a large bowl. Add the peas, asparagus and salad dressing, tossing well to allow the dressing to coat all elements of the salad. Serve immediately.

Lentils with Roasted Cashews & Goat Cheese

Roasted cashews with lentils and goat cheese

From: http://scandifoodie.blogspot.com/

Serves 2

Ingredients

• 3/4 cup cashews
• 1/2 cup French lentils
• 1 1/2 cups water
• fresh flat-leaf parsley, finely chopped
• soft goat cheese, to serve

Vinaigrette

• 3 T extra-virgin olive oil
• 1/2 lemon, juiced
• 1 t walnut oil
• pinch of sea salt
• freshly ground black pepper

Method

Preheat your oven to 400F. Place them on a roasting tray and roast for about 10-15 minutes. Set the cashews aside.

Rinse the lentils and place in a small saucepan with the water. Bring to boil, then let simmer for about 15-20 minutes or until tender. Drain off the excess water then place back in the saucepan.

Mix together the ingredients for the vinaigrette. Pour the mixture into the saucepan with the lentils and mix through. Add the cashews and the parsley and spoon into a bowl. Top with soft goat cheese before serving.

Roasted Cauliflower Gratin with Butternut Squash

Flipping through my past entries, one can only assume I have a squash fetish. It has been regurgitated over the last year in a million different formats and with a myriad of ingredients. The truth is, squash is just that good. When baked, its smokey sweetness is hard not to love.  I feel like I'm nourishing my body when I eat it, as opposed to simply making a meal. As a great source of Vitamins A & B and a solid fiber provider, you too can fall in love. 

This particular dish is a great one for a meatless Monday. Nuts, cheese and veggies make this an almost complete dish. Adding legumes, quinoa, and/or seasoned couscous would complete it for sure. The most notable flavour from this combo is the vinegar-infused cauliflower. Adding a few tablespoons to this veg prior to baking it gave it an unexpected twist. Adding a little chopped rosemary seemed to soften this acidity.


From: http://www.eatlifewhole.com

Serves 8

Ingredients

• 2 cups roasted cauliflower
• 2 cups squash
• 5 T olive oil (3 for the squash and 2 for the cauliflower)
• 1 medium yellow onion, sliced
• 1 1/2 cups of Gruyere, grated
• 1/3 cup walnuts, toasted and chopped
• 1 T fresh rosemary, finely chopped
• 2 T apple cider vinegar
• Salt & pepper to taste

Method

Preheat the oven to 425 degrees.

 Prepare the cauliflower as follows:

Cut the cauliflower florets into bite-size pieces. Add the pieces to a large bowl and toss well with 3 tablespoons of olive oil & the cider vinegar. Generously season the mixture with salt & pepper. Move the cauliflower to parchment-lined baking sheets (you will probably need two sheets to avoid overcrowding). Roast in the middle of the oven until the cauliflower starts to soften and brown, about 20 minutes.

While the cauliflower is in the oven, prepare the squash for roasting.  Slice off both ends and peel completely.  Cut the squash in half and scoop out the seeds with a spoon.  Continue cutting into bite-size pieces. Add the cut squash to a bowl.  Coat the squash with 1 tablespoon of olive oil.  Generously sprinkle with salt & pepper.  Move to a parchment-lined baking sheet.  Roast the squash until it is cooked through but not mushy; about 30 minutes. While the cauliflower and squash are cooking, caramelize the onions.  Heat a tablespoon of olive oil over low heat in a medium-sized sauté pan.  Add the onions and stir until they are well coated with oil. Stir the onions occasionally until they are soft; about 25-30 minutes. When done roasting, remove the cauliflower and squash from the oven.  Set aside to cool.

Coat a medium cast-iron skillet or casserole dish with the remaining tablespoon of olive oil.  Cover the bottom with 1/2 of the squash and 1/2 of the cauliflower, followed by the onions.  Add the remaining cauliflower and squash.  Top with the cheese, followed by the walnuts and the rosemary. Reduce the oven temperature to 400 degrees.  Put the gratin to the oven to cook until the cheese has melted and started to brown; about 20 minutes.

Warm Squash Salad & Winter Squash Dip

I seem to be blessed when it comes to squash: there is always one lying around the kitchen ready to inspire me. This week I had two and a hankering to transform them into something new.  Enter the winter squash dip recipe. Actually this was well timed since the Superbowl is fast approaching and this dip would please any snacker. Those with dairy intolerances, watch out! This dip contains enough cream cheese, sour cream, Parmesan and butter to shock any cow.

The salad was not only the healthier option, but another lunch idea. It served me well this week. Lentils, goat cheese and a few walnuts make this a complete meal.  

Warm Squash Salad

Source: My head, although I'm sure I've seen versions of this while perusing through other food blogs.

Serves 6

Ingredients

• 1 Head green leaf lettuce, washed and torn into pieces
• 5 oz Goat cheese, crumbled
• 1 Whole squash of your choice (I had a Hubbard Squash..I think)
• 1/4 cup Chopped walnuts
• 3/4 cup French lentils, cooked

Dressing

• 3 T Balsamic vinegar
• 1 T Dijon Mustard
• 3 T Olive Oil
• Salt and Pepper to taste

Method

To prepare the squash, preheat over to 400F. Cut the squash into wedges, scooping out and discarding the seeds and stringy flesh. Brush the squash with olive oil and season with salt and pepper. Bake for 45 minutes or until flesh is brown on the surface. Remove from oven and slice the skin from the flesh. Chop into 1 inch cubes.

Combine salad ingredients and set aside.  Combine the dressing ingredients and mix well with a fork or whisk. I would suggest adding a little water to the dressing to thin it. Toss the dressing with the salad and serve.

Winter Squash Dip

From: Martha Stewart Living Magazine. October 2007. p 242

Serves 12

Ingredients

• 1 Squash (this one was a Kabocha)
• 2 Garlic heads with tops cut off 
• 8 oz cream cheese, room temperature
• 10 T unsalted butter
• 8 green onions, white and pale green parts only, sliced 1/4'' thick
• 2 Chipotle chili (canned in adobo sauce)
• 2 cups sour cream
• 1/4 cup Parmesan cheese
• 4 t lemon juice
• Roasted pumpkin seeds for garnish

Method

Preheat oven to 400F. Place squash on a baking sheet. Brush with oil, season with salt and pepper and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 45 minutes. Let cool slightly.

Melt 4 tablespoons of butter in a skillet over medium heat. Add onions and cook, stirring occasionally, until softened, about 4 minutes. 

Scoop flesh from squash and transfer to a food processor. Squeeze garlic from skins and add to squash. Add onion and chipotles and pulse until smooth. Add remaining 6 tablespoons of butter, the sour cream, cream cheese, Parmesan and lemon juice and pulse until combined but not smooth. Season with salt and pepper.

Serve in a hollowed-out squash or dish and top with pumpkin seeds. I chose warm pita wedges as my accompaniment of choice. 

Chicken with Coconut Lime Peanut Sauce

You'll be seeing other Thai-inspired meals shortly, but since I've now made this dish twice in the last month it was time to post it. Ruedi and I prepared this dish for extended family and their neighbours without any knowledge of food preferences. Luckily their weren't any allergies to consider, but we felt pretty confident they would love the meal. They did!


Adapted from: http://tastykitchen.com/


The Sauce:

• 1/2 cup natural peanut butter
• 1/2 cup light coconut milk
• 1 T Thai red curry paste
• 1 T lime juice
• 1 T soy sauce
• 2 T fish sauce
• 2 t toasted sesame oil
• 1 t honey
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 1 pinch cinnamon

The Chicken:

• 1 t canola oil
• 1/2 cups diced onion
• 3 cloves garlic chopped
• 2 lbs chicken breast cut into 1 inch cubes
• 1 cup chopped asparagus

Garnishes: cilantro, toasted peanuts, green onion and/or toasted coconut flakes.

Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, honey and spices to form a sauce. Taste and change anything if you want to. Set aside.

Chicken: Heat oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavours combine. Add asparagus during the last few minutes of cook time.

Serve with garnishes mentioned above.

Pumpkin Spice Oatmeal

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• In the interest of using up the canned pumpkin from my pumpkin pudding experiment, I threw it into a pot with some oats, spices etc. and savoured every bite of it. I discovered this idea last year when surfing for other pumpkin recipes and thought this was marvellous. Chopped up walnuts, hazelnuts and dried fruit would spice this recipe up even more.
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•     ·      1 cup quick-cooking rolled oats

·      3/4 cup water, or as needed

·      2 T milk 

·      1/2 cup canned pumpkin puree

·      1/2 t cinnamon

·      1/4 t cardamom

·      1/4 t ground ginger

·      1/4 t nutmeg

·      2 T maple syrup

·      Handful of nuts (I used almonds)

·      Yoghurt to top

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• Mix the oats and water in a pot on medium heat letting the oats absorb the water. Add the pumpkin puree, spices, nuts and syrup, stirring well. If dry, add a the two tablespoons of milk to moisten the mixture. Top with yoghurt and a few more nuts.
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Lentil, basil, pinenut & heirloom tomato salad

This salad is not unlike a lentil salad I made earlier this year, but the addition of toasted pine nuts and celery change the dimensions a bit. We enjoyed this with the chicken soup I just posted and last night's leftover cheesecake. 


Adapted from: www.thecrosbykitchen.com


1 cup dry french lentils
1/3 cup chopped kalamata olives
1/2 cup chopped celery
1 cup baby heirloom tomatoes, sliced in quarters
1/4 cup toasted pine nuts
3 T chopped fresh basil
2 T olive oil
3 T balsamic vinegar
Salt and Pepper to taste
1/2 cup mozarella cheese cut into cubes


Cook lentils according to package instructions. Rinse and let cool. Combine all ingredients and serve immediately.

Mediterranean Stuffed Zucchinis

I love the idea of self-contained food.  Anything I can use my fingers to eat that offers two or more food groups fits that definition. Man, when pizza pops came out, I thought the world had undergone a revolution!  These aren't pizza pops, but they are self-contained and a meal in themselves if so desired.


From: Canadian House & Home, July 2011 Edition


Serves 4

• 4 medium zucchinis 
• 1/4 t salt
• 2 T olive oil
• 3/4 cup canned chickpeas, drained and rinsed
• 1 pkg soft goat cheese
• 1/3 cup chopped walnuts
• 1/3 cup chopped pitted kalamata olives
• 2 t finely chopped mint
• 1 T chopped parsley
• 1 t lemon zest

Set oven to 400F and preheat a baking sheet on the bottom rack.

Cut zucchinis in half lengthwise. With a small spoon, scoop out the seeds and flesh, leaving a 1/4" wall. Place seeds and flesh in a bowl. Toss with a 1/4 t salt and set aside.

Brush the zucchinis inside and out with olive oil, then season the insides with salt and pepper. Carefully place the zucchinis cut side down onto the hot baking sheet (they will immediately sizzle). Bake for 10-12 minutes, until flesh has softened and skin appears slightly wrinkled. Remove zucchinis from oven and flip. Keep oven on.

Working one handful at a time, squeeze the reserved zucchini-flesh mixture over the sink until slightly moist, then roughly chop. Place chickpeas in a large bowl and mash slightly with a fork, keeping some intact. Add zucchini flesh, goat cheese, walnuts, olives, mint, parsley and lemon zest.

Divide filling evenly among zucchini halves, pressing mixture with a spoon and mounding extra filling on top. Place stuffed zucchinis on baking sheet on middle rack of hot oven. Bake for 15-20 minutes or until heated throughout and tops are slightly golden. Garnish with parsley. Serve warm or at room temperature.

Cilantro, Celery & Almond Salad

This unassuming salad would bode well as a clean ending to a rich meal. I added more raisins than the original recipe required because the added sweetness just gave it a bit more kick.


Serves 4


Adapted from Martha Stewart Living Magazine April 2011 edition

• 6 celery stalks
• 2 cups of cilantro leaves
• 1 cup of raisins
• 1/4 cup toasted slivered almonds
• 3 T olive oil
• 1 T plus 1 t lemon juice
• Coarse salt to taste

Combine all ingredients and toss to coat the veggies with the olive oil and lemon juice. Add additional salt if required.

Chinese Lobster Salad

Hell ya! This salad is definitely worth the investment! We stopped by Billingsgate Seafood Market on Saturday to pick up some quality seafood and that's exactly what we got. Along with about a half pound of lobster meat, we purchased two servings of halibut. The difference between what I typically buy at a grocery store and this seafood was noticeable. I would recommend the trip.


This lobster salad was found in the June, 2011 edition of Canadian House & Home magazine. The recipe calls for chow mein noodles (the crunchy-cracker style version). I picked up the wrong type, so the noodles might not appear as you would expect in this picture. 


Serves 6

• 2 T brown sugar
• 2 t soy sauce
• 1 T sesame oil
• 1/4 cup vegetable oil
• 3 T rice vinegar
• 1 small head of napa cabbage, shredded
• 3 green onions sliced
• 1/2 lb lobster meat chopped into bite-size pieces
• 1 cup of chow mein noodles
• 1 T toasted sesame seeds
• 1/4 cup of toasted slivered almonds
• 1, 284ml can of sliced mandarins

Combine the first five ingredients in a jar, shake well and set aside. Combine all other ingredients in a large bowl and the jarred dressing. Toss well and serve immediately.

Slow Cooker Thai Peanut Pork

Yum. This tastes just as you think it would: creamy, tangy and full of lovely flavours. I served this with basmati rice, roasted peanuts and cilantro as the recipes mentions, but there are so many options for altering this recipe, you could make it a million times over in a slightly different way. 


Adapted from http://letsdishrecipes.blogspot.com


Serves 6

• 1 (2 pound) pork loin
• 1 cup hoisin sauce
• 4 tablespoons rice vinegar
• 2 teaspoons chili sauce
• 1/2 teaspoon ground ginger
• 3-4 cloves garlic, minced
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 2 cups snow peas
• 1/2 cup creamy peanut butter
• 1 cup chopped green onions or cilantro
• 1/2 cup chopped roasted peanuts
• 2-3 limes, cut into wedges
• Cooked rice or rice noodles

Lightly grease a slow cooker with non-stick cooking spray.  Place pork loin in slow cooker.  In a medium bowl, stir together the teriyaki sauce, rice vinegar, chili sauce, ginger and garlic. Pour the teriyaki mixture over the pork loin.  Cover and cook on low for 4-5 hours. Remove the pork from the slow cooker and shred with two forks.  Whisk the peanut butter into the juices in the slow cooker. Return the pork to the slow cooker, along with the sliced peppers and snow peas and cook for 30-60 minutes more, until vegetables are tender but still crisp. Serve over rice or noodles with green onions, peanuts and lime wedges to garnish. 

Roasted Leg of Lamb with Tzatziki & Pomegranate Tabbouleh

I was going to use any lamb leftovers in a stew, but had so much tzatziki left that I used both in souvlaki pitas.  Good little lunch idea if you're bored of sandwiches.


Serves 8
Adapted from: http://www.joanne-eatswellwithothers.com


Leg of Lamb

• 6 shallots, minced
• 4 cloves garlic, minced
• 1/4 cup chopped fresh rosemary
• 2 T sugar
• 2 T coriander
• 1 1/2 T salt
• 1 T red chile flakes
• 1 (6 lb) leg of lamb (bone-in)

In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and red pepper flakes.  Rub onto the surface of the lamb.  Set the lamb in a large glass baking dish and refrigerate over night, covered in plastic wrap.

Preheat the oven to 375.  Remove the lamb from the fridge and rinse it off.  Pat it dry.  Heat a large skillet over medium heat.  Brown the lamb on both sides.

Set the lamb in a roasting pan and roast, fat side up, until it reaches an internal temperature of 140-150 degrees, about 1 1/2 hours.  Transfer to a platter and let sit for 20 minutes before cutting.

Tzatziki
Makes about 2 cups

• 2 cups Greek yogurt
• juice of 2 lemons
• 1 cucumber, peeled and diced
• 1/4 cup chopped fresh mint
• 1 T minced garlic
• 1 T minced shallots

Stir together all the ingredients in a bowl until thoroughly combined.

Pomegranate Tabbouleh Salad
Serves 4, adapted from

• 2 cups water
• 1 cup bulgur
• 1/2 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup green onions, chopped
• 1 pint cherry tomatoes, chopped
• 1 cup cucumber, chopped 
• 1/4 cup sliced almonds
• 1/2 cup pomegranate seeds
• 1/4 cup feta
• 2 T olive oil
• 1 T lemon juice
• 1 1/2 T honey
• 1 t dijon mustard
• salt and pepper to taste

Bring the water to a boil.  Stir in the bulgur.  Cover and turn off heat.  Let sit for 20 minutes.

Toss the bulgur with the parsley, mint, scallions, tomatoes, cucumber, almonds, pomegranate seeds, and feta.

In a separate bowl, stir together the olive oil through mustard.  Season to taste with salt and pepper.  Toss with the bulgur mixture until it is coated.