Peanut Butter Chocolate Baked Oatmeal

I love these baked oats! They satisfy the chocolate craving if/as needed but also provide good fibre and protein.* I cut them into 9 servings. Breakfast for over a week! Thanks to the Munchin' With Maddie blog. 

Peanut Butter Chocolate Baked Oatmeal

1 cup overripe mashed banana (about two large bananas)

½ cup crunchy all-natural peanut butter

2 large eggs

¾ cup unsweetened almond milk

2 tbsp maple syrup

1/4 cup coffee (leftover from breakfast)

⅓ cup unsweetened cocoa powder

¼ cup unflavored collagen peptides

1 1/2 cups rolled oats

1 tsp baking powder

pinch of salt

½ cup chocolate chips

Preheat oven to 350F and grease a 9×9" baking dish.

Whisk together mashed banana, peanut butter, eggs, milk, maple syrup, and coffee.

Add in cocoa powder and collagen, whisk and let dissolve.

Add in remaining ingredients – oats, baking powder, salt and chocolate chips. Stir until combined.

Pour into the prepared baking dish and smooth with a spatula. Bake for about 40 minutes.

Let cool completely before cutting into 9 pieces. Will keep in the refrigerator for over a week. Haven't tried freezing it yet!

* Especially if you add the collagen peptides, but they are optional and leaving them out won't change the recipe.

Cheesy Chicken Enchiladas

 A firm family favourite from Ina Garten's Modern Comfort food! I make Claire's with ground veggie meat in place of the shredded chicken.

Cheesy Chicken Enchiladas

1 1/2 to 2 pounds cooked shredded chicken*

2 tablespoons canola oil
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
2 cups chicken stock (I use Better Than Bouillon)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 ½ cups crushed tomatoes, such as San Marzano
1 teaspoon dried oregano, crushed in your hands

2 tablespoons olive oil
1 ½ cups chopped yellow onion
½ cup seeded and small-diced poblano pepper
1 (15.5-ounce) can black beans, rinsed and drained
¼ cup minced fresh cilantro

8 (8-inch) flour tortillas
8 ounces creamy goat cheese
6 ounces grated extra-sharp cheddar

Preheat the oven to 350 degrees.

Heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons olive oil over medium-high heat in a medium sauté pan, add the onion and the poblano pepper and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, cilantro, 1 ½ teaspoons salt, and ½ teaspoon black pepper and set aside.

To assemble, spread 1 cup of the sauce in a 9x13 inch baking dish. Lay one tortilla on a board and spread it with 3 tablespoons of the sauce. Spoon ¾ cup of filling down the middle of the tortilla. Crumble 1 ounce of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat to make 7 more enchiladas and place them snugly side by side in the dish. Spread the remaining sauce on top and sprinkle with Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with garnishes like sour cream, jalapeños, cilantro and avocado.

* A Costco rotisserie chicken or a package of their shredded rotisserie chicken works well

Christmas Tourtiere

I discovered this recipe two years ago on David Lebovitz's website. It comes from the New Joy of Cooking, which I had conveniently given Hugh for Christmas. You can make your own crust, but I just buy a good quality crust (in the US, Marie Callender's work well). Now a Christmas tradition.

Christmas Tourtière

Crust suitable for savoury pie

1 pound (450g) ground beef
1 pound (450g) ground pork
1 large onion, diced
1 large russet potato, diced 
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne or red chile powder
1 bay leaf
1 cup (250ml) beef or chicken stock, or water
1 egg yolk, lightly beaten

In a Dutch oven, brown ground beef and pork over medium heat until it's browned and cooked through. With a slotted spoon, remove the meat to a plate or bowl, and drain from the pan all but 2 tablespoons of fat. (Any meaty juices that are in the pan should be reserved to add later.)

Add diced onion to the Dutch oven and cook until translucent, about 5 minutes. Stir in potatoes, salt, spices, and bay leaf, coating potatoes and onions with the spices. Stir the cooked beef and pork back into the pot along with the stock, and any reserved juices from the previous step.

Bring to a low boil, then reduce the heat to a simmer, cover and cook gently for 30 minutes, stirring once or twice while cooking. Transfer the mixture to a small bowl, remove the bay leaf, and cool to room temperature or chill in the refrigerator.

To assemble the tourtière, scrape the meat mixture into a dough lined pie pan, then drape a second disc of dough over the pie. Crimp the edges together and chill the pie for one hour, or freeze it for 15 minutes.

Preheat the oven to 375ºF. Brush the egg yolk over the top of the pie dough, cut a hole in the center, and make any decorative marks you wish in the top with the tip of a sharp paring knife. Bake the pie until the top is golden brown, about 45 to 50 minutes. Let cool 10 minutes before serving.

Arugula Salad with Bacon, Apple and Cheddar and Maple Dijon Vinaigrette

It's all about this vinaigrette for me. I use it on almost all my salads right now. The salad recipe comes from Maddie Vock (munchinwithmaddie)'s Instagram account. She also has a marinade for grilled chicken to serve with the salad. I'm happy with the salad as-is. 

Arugula Salad with Bacon, Apple and Cheddar

4-5 cups arugula

1 apple, chopped

1 cup old cheddar cheese, grated or cubed
6oz cooked bacon, crumbled (bake at 400F for 20ish minutes)
1/4 cup chopped walnuts, pecans, or toasted pumpkin seeds 

Maple Dijon Vinaigrette

2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
salt + pepper 

Thai Sweet Potato Red Curry

Claire's home for a few weeks, and I'm working on my vegetarian repertoire again. Found this recipe on the BBC Good Food blog. Easy and tasty. A definite make again. Served with jasmine rice. (I think you could add a mild white fish or chicken for a non-vegetarian option.)

Thai Sweet Potato Red Curry

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, minced

1 inch knob of fresh ginger, grated

3 tbsp Thai red curry paste

1 tbsp natural peanut butter

500g sweet potatoes, peeled and cut into chunks

400ml tin coconut milk

200g baby spinach

juice of one lime

chopped peanuts and cilantro

Melt coconut oil in a saucepan over a medium heat. Add onion and sauté until soft - about 5 mins. Add garlic cloves and ginger, and cook for 1 min until fragrant.

Stir in curry paste, peanut butter and sweet potato. Then add coconut milk and 200ml water.

Bring to a boil, reduce heat, and simmer uncovered for 25-30 mins or until the sweet potato is soft.

Stir in spinach and lime juice, and season well with salt. 

Serve with cooked rice and top with chopped peanuts and/or cilantro.

Souvlaki Style Pork Tenderloin

This marinade recipe come from Rick Stein, From Venice to Istanbul. He recommends using it for cubed pork shoulder on skewers (souvlaki) but we also like it on pork tenderloin. Recipe is enough for two tenderloins. Marinade for 1-2 hours then grill.

Souvlaki-Style Marinade

30ml fresh squeezed lemon juice

2 tbsp olive oil

2 tsp dried oregano

1 tsp smoked paprika

1/2 tsp each ground cumin, cayenne, and salt

1 garlic clove, grated

Crockpot Baked Beans

This recipe for Crockpot baked beans started with the one from ricardocuisine.com. Minor tweaks. It's  great! It requires planning ahead (due to the bean soaking step and then an all day cook). Otherwise easy and tasty! We served it with sausage from Starsky.

Crockpot Baked Beans

4 cups (1 litre) dry white beans

1 cup (250 ml) maple syrup

1/2 cup (125 ml) ketchup

1/2 lb (225 g) bacon, diced

2 onions, coarsely chopped

1 tablespoon (15 ml) Dijon mustard

1 teaspoon (5 ml) salt

1/2 teaspoon (2.5 ml) ground pepper

Place beans in large bowl. Cover with water and soak overnight at room temperature, making sure beans are always covered. Rinse and drain.

Combine all ingredients in Crockpot. Add 6 cups cold water. Cook for 8 to 9 hours on low, or about six hours on high.

Hoisin Soy Beef Bowls (with Two Rice Options)

I got the idea for this recipe from the Salt & Lavender website (well worth a visit). Over the course of the summer, I've started to throw in whatever comes in the CSA box (or whatever I find in the crisper drawer) - red peppers, green peppers, zucchini, jalapeno. Will loves it so I've decided it's up for dinner tonight. Putting it here so I don't have to go searching every time I want to make it! I like to serve this over rice so I have also included my brown rice (thanks to Food52) and basmati rice recipes below so they are all together.

Hoisin Soy Beef Bowls

1 pound extra lean ground beef
1 tablespoon (packed) brown sugar
3 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons sriracha sauce (or to taste)
1 teaspoon grated fresh ginger
3 cloves garlic minced
1 cup of chopped vegetables (ex. red pepper, zucchini, green pepper)

Sliced scallions for garnish

Shake together brown sugar, hoisin sauce, soy sauce, sriracha ginger, and garlic. 

Sauté ground beef in a wok or skillet over medium-high heat, breaking it up. Once the beef is cooked through, reduce the heat to medium and stir in the sauce mix. Then add vegetables and stir fry until they are tender crisp. 

Garnish with scallions (and/or other things you like)

Baked Brown Rice

1 1/2 c medium or short grained brown rice
2 1/2 c water
1 tbsp unsalted butter
1 tsp kosher salt

Preheat oven to 375F.
Pour rice into an 8 inch square glass baking dish.
Bring water, butter, and salt to a boil in a covered saucepan. Pour it over the rice, stir, and cover tightly with foil.

Bake for 1 hour. Uncover, fluff with a fork, and serve.

Simplest Basmati

1 c basmati rice
oil
1 3/4 c water
1/2 tsp salt

Preheat oven to 350F. 

Saute rice in a little oil until some grains are translucent. Add water and salt. Bring to a boil, cover, and bake for 17 minutes. Fluff with fork before serving. Can add in toasted pine nuts and/or herbs or other extras prior to serving. Perfect every time.

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

I bought the Ottolenghi OTK cookbook last year and I love it. Which was a surprise for me because I haven't loved my other Ottolenghi cookbooks. In fact, I have given most of them away. Anyway, this sheet pan bake is a dream. It's straightforward to asssemble but complex in taste. It goes well over rice. And frankly, who doesn't love harissa paste? If you want to make it the original way (which involves blanching the tomatoes and removing their skins), and you can't find the OTK cookbook, you can find the recipe on the Irish Times website (July 30, 2019).

Roasted Tomatoes, Red Peppers, and Onions with Harissa Pinenuts

5 tbsp olive oil
450g red onions, peeled and cut into eight wedges
2 red peppers, seeded, stemmed, and cut into 3cm pieces
2 jalapeños, cut into 1cm thick rounds
1 head garlic, halved horizontally

1½ kg plum tomatoes, halved or quartered
20g roughly chopped fresh coriander
1 tbsp coriander seeds
1 3/4 tsp salt

115g cherry tomatoes 
115g Greek feta, roughly crumbled into large chunks
25g pine nuts

½ tbsp harissa paste

Preheat oven to 475F. 

Toss 2 tbsp oil with onions, peppers, jalapenos, and garlic in a large roasting pan and bake for 25 minutes, stirring several times.

Add tomatoes, coriander, coriander seeds, and salt, stirring everything together and mashing things a bit. Return to the oven for another 35 minutes, stirring twice.

Top with cherry tomatoes, feta, and 1 tbsp oil and broil for about 10 minutes til some things have blackened a bit and the feta and cherry tomatoes are how you want them.

While they are broiling, heat the remaining 2 tbsp oil in a small frying pan over medium-high. Add the pine nuts and cook until golden, shaking the pan frequently - stay close it'll only take a minute or two. Remove from heat, stir in the harissa, and drizzle it all over your sheet pan of vegetables.

You can garnish with additional 1-2 tbsp chopped coriander if you'd like!

Oat Pancakes

I'm addicted to these hearty pancakes - usually grabbing one cold as a snack or as breakfast on the go. They are easy to make, and store well in the refrigerator or freezer. They are gluten free (for those who need that) and they even have a little protein! Feel free to add fruit or chocolate chips or whatever you usually add to your pancakes. The recipe for these pancakes in original form can be found on wellplated.com. 

Oat Pancakes

Mix all of the following in a blender:

• 2 tablespoons oil of choice (liquid or melted)
• 3/4 cup plain Greek yogurt
• 1/2 cup milk
• 1 1/4 cups rolled oats
• 2 large eggs
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Stir in another 3/4 cup rolled oats (and any additional items you want to add), and let stand for 10 minutes before cooking as you usually do pancakes. Using a 1/4 cup measure helps keep them all the same size. The batter will be THICK but that is okay.

Simple Pasta Salad

 This is a very simple, straightforward, yet tasty pasta salad. Yes, it's made with mayonnaise, but it is not thick and creamy. Found on the New York Times website, readers suggested tossing in cooked shrimp or tinned tuna, or substituting chickpeas or fingerings for pasta. Also suggested tossing with a tablespoon of water before serving to make it "glossy."

Simple Pasta Salad

⅔  cup minced bread-and-butter pickles

2  large stalks celery, peeled and finely chopped

4  scallions, trimmed and thinly sliced, plus more for garnish

3/4  cup mayonnaise

1/4 cup milk

⅓  cup finely chopped fresh Italian parsley

¼  cup chopped fresh dill

¼  cup drained jarred capers, chopped, plus 3 tablespoons caper brine

1 tablespoon Dijon mustard

1  teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

1  teaspoon granulated sugar

16  ounces fusilli or other pasta shape

Kosher salt and freshly ground pepper

In a large bowl, stir together pickles, celery, scallions, mayonnaise, milk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper. Cook pasta in salted boiling water until al dente, drain, and let cool slightly. Toss with dressing. Refrigerate until ready to use - serve at room temperature.

2020 Christmas Dinner: Mango Chutney Glazed Ham with Potato Fennel Gratin

 It's 2020, so it was a strange Christmas this year. Quieter than usual. But still filled with rituals around food - the Christmas eve cheese fondue and the Christmas morning puffy pancake. Hugh has been asking for ham for a while now. I'd never cooked a ham but we went with that for our Christmas dinner and it was wonderful! Served along with these amazing potatoes and Claire’s roasted Brussels sprouts. Both recipes come from Ina Garten online and appear in the original The Barefoot Contessa Cookbook. Definite keepers.

Mango Chutney Glazed Ham (serves at least 8)

1 (5-7 pound) fully cooked, boneless smoked half ham

3 garlic cloves

4 oz mango chutney

1/4 c dijon

1/2 c light brown sugar

zest of 1 orange

1/8 c freshly squeezed orange juice

Preheat oven to 350.

Place the ham in a heavy roasting tin. Blend the remaining ingredients in a food processor until smooth. Spread the glaze over the ham and bake for about 1 hour, until the ham is fully heated through and glaze is browned.

Potato Fennel Gratin (serves 4)

1 small fennel bulb, halved, cored, and thinly sliced

½ yellow onion, thinly sliced

1 tbsp olive oil

½ tbsp unsalted butter

1 lb russet potatoes, peeled and thinly sliced

1½ c plus 1 tbsp table cream (or 1 cup whipping cream mixed with 1/2 c low-fat milk)

1½ c grated gruyère cheese (about 250g)

Kosher salt and freshly ground black pepper

Preheat oven to 350.

Saute the fennel and the onion in olive oil and butter over low heat until soft. Mix together with the potatoes, 1 1/2 c cream, 1 c gruyere, 1/2 tsp salt and pepper to taste. Spread into a buttered 9 x 9 inch pan. Mix the remaining gruyere with the remaining tbsp cream and spread over the potatoes. Bake for 1 hour until brown and bubbly. Let sit 10 minutes before serving.

Fromage Fort (aka what to do with all that leftover cheese)

I'll admit it. I overbuy cheese around Christmastime, imagining all of those cheese boards I'll put out when friends and family come around. Only to realize that we actually don't eat an entire extra meal of appetizers just because it's Christmas. (And this year there are no friends or family coming around, obviously.) I have now developed a habit of throwing the small end bits of cheese that get leftover into a freezer bag and freezing them until I want to make a Fromage Fort. This delightful spread I first encountered in Melissa Clark's newest book - Dinner in French. You just throw all the ingredients into a food processor and, viola, a tasty cheese spread that works well with crackers or crudités. You'll need to thaw the cheese first. Otherwise, good to go. And it's very forgiving, so use what you've got!

Fromage Fort

4 oz mixed cheese bits (I always try to use 2 oz of blue)

1/2 c grated old cheddar

1/2 c goat cheese or cream cheese (I usually use light cream cheese)

2 tbsp unsalted butter

2 tbsp white wine

1 clove garlic, finely grated

2 tbsp or so of add in(s) (chives, green onions, jalapeños, cilantro, red pepper jelly, etc)

Salt and pepper to taste

Put all the ingredients except the salt and pepper into a food processor and process until smooth. Add salt and pepper to taste. Serve at room temperature.

Reese's Peanut Butter Blossoms

Last Christmas I made a variety of different cookies and cakes, but this is the one that everyone wanted. I just realized that I did not ever get the recipe onto this blog, so I thought I'd do it now, since I seem keen to procrastinate. The peanut butter blossom recipe is taken from one posted on the New York Times website, but the original used Hershey's kisses. We much prefer the Reese's Minis.

Reese's Peanut Butter Blossoms

1 3/4 c flour

1 tsp b soda

1/2 tsp salt

1/2 c butter, at room temperature

1/2 c smooth natural peanut butter

1/2 c granulated (white) sugar, plus more for rolling

1/2 c brown sugar

1 egg

1 tbsp milk

1 tsp vanilla

1 large bag Reese's mini peanut butter cups, unwrapped

Sift together flour, baking soda, and salt, and set aside. In a large bowl, cream together butter, peanut butter, 1/2 cup granulated sugar, and brown sugar using an electric mixer. Add egg, milk, and vanilla and beat until well blended. Gradually add flour mixture, mixing thoroughly. Refrigerate for about 1 hour.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. 

Roll dough into 1-inch balls, then roll balls in granulated sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove cookie sheet from oven and lightly press a Reese's mini into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven and cool completely.

Sautéed Shrimp with Smoked Paprika

I love this recipe from The Pollan Family Table. I love the smoky taste from my new favourite thing - smoked paprika. But I also simply love this cookbook. It is without a doubt one of the books I return to most. Try this recipe then buy the book. Or vice versa. (Note: as with most recipes, I have slightly reduced the fat from the original recipe which called for 1/2 cup.)
The recipe can be served over rice, with a nice veggie or salad side, or served tapas style with some crusty bread to dip in the wonderful sauce.

Sautéed Shrimp with Smoked Paprika

1/4 - 1/3 c extra virgin olive oil
4 cloves garlic, sliced thin
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground chipotle pepper
1/2 tsp salt
pepper
1 1/2 lbs large shrimp, peeled and deveined
2 tbsp chopped fresh parsley
lime juice to taste

Heat oil over medium heat in a skillet large enough to hold all the shrimp in one layer until shimmering. Add garlic and cook until soft but not browned.
Add paprika, smoked paprika, cumin, chipotle pepper, 1/2 tsp salt and a few grinds of black pepper. Stir. Raise heat to medium high and add shrimp in one layer. Cook until just pink (about 2-3 minutes) then flip and cook until you reach desired doneness (for me about 2 minutes). Don't overcook! Remove shrimp from the pan, drizzle with the oil from the pan, sprinkle with parsley and squeeze on some lime juice.

Claire's Salmon Burgers

Claire made dinner last night, and it was fabulous! She found a Mark Bittman salmon burger recipe on the NYT website, and made a few small variations. Here is her version. You could easily change to include another type of fish or a mixture of fish (use a bit of olive oil if using a drier white fish) or add in other seasonings. Two thumbs up!

Salmon Burgers

1 1/2 lb boneless, skinless salmon, cut into large chunks
1 tbsp dijon
2 shallots, chopped
1/2 c panko breadcrumbs
1 1/2 tbsp capers, drained
salt and pepper to taste

2 tbsp olive oil or butter

Put about a quarter of the salmon into the container of a food processor. Add mustard and run until the mixture becomes paste like. Stop and scrape down sides as necessary.
Add the shallots and the remaining salmon, and pulse until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so, but be careful not to make the mixture too fine.
Scrape the mixture into a bowl and stir in bread crumbs, capers and some salt and pepper. Shape into four burger patties. (This can be done a few hours ahead of time. Refrigerate burgers.)
Place butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.*
Serve on a bed of greens, or on brioche buns with whatever condiments and fixings you'd like. We had them with homemade tartar sauce, red onions, tomatoes, and lettuce.

*The original recipe says you can also grill them, about 4 mins on the first side and 1-2 mins on the second. We haven't tried that but be careful not to overcook.

Easiest Ever Baked Macaroni and Cheese

Here's another comfort food recipe brought to you during the Covid time. I am generally a BIG fan of Melissa Clark. Her recipes are creative, tasty, often quite practical, and they work! This mac and cheese recipe is now my go-to recipe. It is SO EASY! You don't need to precook the pasta. And it works. You could jazz it up by adding veggies or bacon or more mustard or spice. As you wish.

Backed Macaroni and Cheese

4 1/2 c milk
8 oz cream cheese
1 1/2 tsp salt
1 garlic clove, minced
1 tsp mustard powder or dijon (or more to taste)
black pepper
pinch each cayenne and/or nutmeg

1 lb elbow macaroni
1 lb grated cheese (use up whatever is in the fridge or use all cheddar, whatever works for you)

4 tbsp melted butter
1/2 c grated parmesan
1 1/2 c panko breadcrumbs

Heat the oven to 425 degrees. Blend together (in a blender) milk, cream cheese, salt, garlic, mustard, black pepper, and cayenne and/or nutmeg until smooth.

Put macaroni into a deep 9-by-13-inch baking pan. Scatter grated cheese on top of the pasta. Pour the milk mixture over the macaroni and cheese in the pan.

To make the bread crumb topping, stir together melted butter, parmesan, and breadcrumbs. Scatter over the top of the macaroni.


Bake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, about 20 to 30 minutes longer. Let rest for at least 10 minutes before serving; this gives the pasta a chance to absorb all the milk.

* This recipe makes a lot. I freeze the leftover macaroni and cheese in small square or rectangle shaped pieces, to be thawed and warmed as a side dish or for future lunches. Great alongside BBQ sausage and a salad, or packed in the lunch bag with crudités. Ketchup optional.

The Perfect Burger

This perfect burger recipe is based on The Perfect Burger post on the Food.com blog. There, you will find an almost endless set of variations on the burger. This is the combo that I put together for our family and we LOVE it. THE. PERFECT. BURGER.

The Perfect Burger
(makes 3-4 burgers)

1 lb lean ground beef
1 egg
1 tbsp BBQ sauce (currently addicted to Neal Brothers)
1 tsp (or more) dijon
1 tsp worchestershire sauce
1 small onion, grated
1 clove garlic, finely grated
1/2 tsp salt
1/2 tsp pepper

Whisk egg in a bowl, then add all other ingredients except ground beef. Crumble in beef and gently mix. Shape into burgers about 3/4 inch thick. Make a small depression in the centre of each burger.

Heat grill to medium. Lightly oil, and place burgers on grill. Close lid and cook until done as desired, about 6-8 minutes per side, flipping only once.

Accessorize as you wish! I'm 100% in favour of the brioche bun.

Cherry Almond Squares

The LCBO Food & Drink magazine generally has good seasonal recipe ideas. This recipe is taken from the Early Summer 2020 magazine. It is meant to be served as large slices with ice cream, for dessert. And that can happen. But I decided to cut it into 1 inch squares, which I could freeze and then defrost when needed (like most afternoons with my coffee). Just the right hit of tart and sweet. Enjoy!

Cherry Almond Squares

2 1/2 c all purpose flour
! c white sugar
1 tsp baking powder
1/2 tsp salt
1 c cold unsalted butter, cubed
1 tbsp vanilla extract
3 tbsp cold water
1/2 c slivered almonds, roughly chopped
4 c sour cherries, pitted and halved*
juice of 1/2 lemon
1 tbsp flour
1 tbsp corn starch

Preheat oven to 375.
Spray a nonstick 9 x 13 inch baking pan with nonstick spray.
In a food processor, combine flour, 3/4 c of the sugar, baking powder and salt. Add cold butter cubes and vanilla and pulse until you have pea sized bits. Slowly add water.
Remove 2 cups of crust mixture to another bowl, stir in chopped almonds, and set aside.
Stir together cherries, lemon juice, remaining 1/4 c of the sugar, flour, and corn starch.
Press crust mixture (without almonds) into bottom of pan. Evenly spread cherry mixture on top. Evenly distribute almond mixture over cherries. It should be crumbly.
Bake 40-50 minutes. Let cool before slicing.

* If using frozen cherries, drain excess liquid.

Gazpacho

Gazpacho is flexible. So too this gazpacho recipe - feel free to play around with the quantities. I have taken the idea of using celery salt from Laura Wright's The First Mess Cookbook and I think it really makes the soup, but the recipe is an amalgam of her recipe and the French Laundry's Gazpacho recipe from The New York Times Country Weekend Cookbook (a version of which I posted on this blog back in 2011). I like gazpacho chunky these days, but you could puree it in a blender (and even strain it) if you like your gazpacho smoother. Do this after letting the ingredients sit together for a while. And you could also put in a little vodka - and think of it as a healthy Bloody Mary.

Gazpacho

4-6 large tomatoes, peeled and diced
1 medium sized red onion, diced
1/2 large red bell pepper, diced
1/2 large English cucumber, diced
2 cloves garlic, grated
2 tbsps tomato paste
1 1/2 tsps celery salt
1/4 - 1/2 tsp cayenne
1 tbsp white wine vinegar
1 tbsp lemon juice
1/4 c olive oil

Combine all ingredients in a nonreactive bowl, cover, and refrigerate for at least an hour. Serve cold. Will keep several days.

Soy-Glazed Salmon

We made this simple yet fabulous grilled salmon last night. Served it with brown rice and a salad with arugula fresh from friend Christa's garden. Highly recommend! Recipe is based on one from Bon Appetit's The Grilling Book - the very best summer cookbook around.

Soy-Glazed Salmon

4 1/2 tbsp packed brown sugar
2 tbsp dijon mustard
1 1/2 tbsp reduced salt soy sauce
1 1/2 tsp rice vinegar

1 1/4 - 1 1/2 lb skinless, boneless salmon fillet (or 4 - 6 oz fillets)

Whisk together sugar, mustard and soy sauce. Transfer 1 1/2 tbsp to a small bowl, mix with vinegar, and set aside.
Brush salmon with glaze and grill glazed side down over high heat until slightly charred  - around 5 minutes. Brush top with remaining glaze, flip, and grill on second size until slightly charred and salmon is done to your liking - around 5 more minutes. Plate and drizzle with reserved glaze/vinegar mix.

Claire's Black Bean Brownies

Claire has been making these brownies for a few years now, and they never disappoint! The recipe comes from a blog called Chocolate Covered Katie: The Healthy Dessert Blog. Here's how she/we make(s) them but there are modifications on the blog if you'd like to check it out. Not only are these brownies moist and chocolatey, they are also flour free. And super easy to make. And no one will know about the secret ingredient: black beans!

Black Bean Brownies

1 1/2 cups black beans (15-oz can, drained and rinsed well)
2 tbsp cocoa powder
1/2 cup rolled oats
1/4 tsp salt
1/2 cup pure maple syrup
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips

Preheat oven to 350 F.

Combine all ingredients except chocolate chips in a good food processor, and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. (Claire sprinkles extra chocolate chips on top at this point.) Bake for 15-18 minutes, then let cool at least 10 minutes. If they still look a bit undercooked, which they normally will, they will firm up in the fridge. They freeze well, but you'll want to freeze on a cookie sheet before putting into bags or they'll stick together.

Spicy Ginger Pork Curry

I've been making this pork curry for 20 years. It's easy to make and so tasty. The original recipe comes from Nancie McDermott's The Curry Book. I've made a couple of small tweaks to the recipe. Here's how I make it.

Burmese-Style Pork Curry with Fresh Ginger

1/4 c peeled fresh ginger, cut into matchsticks
1 1/2 pounds of pork roast (a reasonably fatty cut), cut into 1 inch cubes (previously cooked is fine)
1 tbsp red thai curry paste (or to taste)
1/4 c brown sugar
2 1/2 c water
2 tsp turmeric
2 tsp low sodium (or regular) soy sauce
1/2 tsp salt
1/4 c thinly sliced shallots
2 tbsp minced garlic
1/4 lime juice

Cover ginger with warm water in small bowl and set aside.
Combine pork, curry paste, and brown sugar in a heavy saucepan and cook over medium heat for about 15 minutes, stirring regularly to coat the pork.
Stir together water, turmeric, soy sauce, and salt, and pour over the pork. Bring to a boil, reduce heat, and simmer for 45 minutes.
Add ginger with soaking liquid, shallots, garlic, and lime juice to the pan and cook for a further 5 minutes. Taste and adjust with additional salt, lime juice, or sugar if desired.
Serve over jasmine rice.

Lentil Sloppy Joes

I can't believe it's been over a week since I posted a recipe here. I anticipated posting many during our self isolation, but the days slip by one after another until it's been a week and then two... I also can't quite believe I haven't posted this particular recipe before now. It comes from Recipes from the Hood, a 2011 cookbook filled with recipes from moms in a local Etobicoke women's group - MINOES (Mothers in Need of Entertainment). These are perfect vegetarian sloppy joes. You won't even notice you're not eating ground beef!

Lentil Sloppy Joes

1 c uncooked green lentils
4 c water
1 tbsp olive oil
1 medium onion, diced
1 pepper, whatever colour you have, diced
2 cloves garlic, minced
3 tbsp chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c tomato paste
3 tbsp maple syrup
1 tbsp yellow mustard
4-6 brioche buns*

Put lentils in pot with 4 c water, cover, and bring to boil. Lower heat and simmer for about 20 minutes, until lentils are cooked. Drain and set aside.

Saute onion and pepper in oil until soft. Add garlic and saute for about one minute more. Add cooked lentils, chili powder, oregano, and salt, and mix. Add tomato sauce and tomato paste, stir, and cook for another 10 minutes.

Add maple syrup and mustard and heat through. Turn heat off and let sit for about 10 minutes, or more, until you're ready. Serve in brioche buns, ideally with the Il Buco kale salad on the side.


*This is what I like best, but any hamburger buns would do. You could also serve this on rice or potatoes if you wanted.

Spaghetti with Sausage and Kale

This is supper tonight. Our Grocery Gateway order was bumped from this afternoon to Sunday (will we ever see it?!) so we can't have the burgers and fries originally on the menu. Then I remembered this forgiving pasta, and the single sausage and small portion of ground beef hanging out in the freezer. The real recipe is in Curtis Stone's What's For Dinner - and it is perfect. However, liberties can and will be taken. Fingers crossed!

Spaghetti with Sausage and Kale

8 oz sausage meat or other ground meat, seasoned like Italian sausage
1 or 2 large bunches of kale, stems removed, thinly sliced
1 lb spaghetti or fettuccini
1/2 cup olive oil (Curtis uses 3/4 cup - you could try it with even less than I do)
6 cloves garlic, finely chopped
2 tbsp grated lemon zest (or substitute some of the olive oil for lemon olive oil)
2 tbsp freshly squeezed lemon juice
3 oz freshly grated parmesan - I like it coarsely grated here
salt and pepper
optional: chili flakes

Bring a large pot of water to boil over high heat. Add kale and cook for about 5 minutes, until tender. Scoop the kale out of the water with a slotted spoon and set aside.

Return water to boil and add spaghetti. Cook until tender. Drain, saving 1/2 cup of the cooking water.

Heat a large skillet over medium heat and brown the meat, breaking it up as you go.  Remove the meat from the pan with a slotted spoon and set aside. Add 1/4 c of olive oil and garlic and cook for about 30 seconds, until garlic is fragrant. Stir in kale, lemon zest, salt and pepper. Add spaghetti and another 1/4 cup of olive oil (or lemon olive oil) and toss to coat. Stir in lemon juice then half of the parmesan cheese. Use the reserved pasta water to moisten as necessary.

At this point, we take out Claire's vegetarian portion, and add the meat to the remaining pasta. Taste for salt and pepper, and top each serving with remaining parmesan cheese.

Cheese Biscuits

This week I have cooked almost exclusively from Melissa Clark's Dinner: Changing the Game. It is a wonderful book filled with the just the kind of comforting recipes one needs in these days of uncertainty. Last night I made the Rye & Cheddar Biscuits and was surprised by how easy they were, and how tasty! I've never made biscuits before and this will now be my standard recipe. From her post in the NYT today, I think there is wiggle room for variation. While the original recipe calls for rye flour, I used whole wheat because it's what I had on hand. Perfect with a hearty soup or stew. Enjoy!

Cheese Biscuits

 2 eggs
1 1/2 c flour
1/2 c whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 c plain yogurt
1 tbsp brown sugar
12 tbsp cold unsalted butter, cut into pieces
1 c grated cheese (cheddar or another hard cheese)

optional: handful of fresh herbs

Heat oven to 450. Line a baking sheet with parchment.

Whisk together flour, baking powder, baking soda, and salt. In a separate bowl whisk together yogurt, one egg, and brown sugar. Cut butter into flour mixture until you have pea sized crumbs. Gently fold in wet ingredients, followed by cheese and herbs.

On a floured surface, pat dough into a square shape that is 1 1/4 inches high. Using a pizza cutter or sharp knife, cut the dough into 9 equal pieces. Space close together but not touching on prepared baking sheet. Whisk remaining egg with 1 tbsp water and brush on top.

Bake until brown and tender - 12 to 17 minutes. Cool a bit before serving.

Current Go-To Salad Dressings

My taste for salad dressings and vinaigrettes seems to go in waves. When I like something, I really like it. For example, the pecorino dressing below - that I made three times in one week. It is from the Canal House Cook Something cookbook. It's super easy and very tasty. A really nice alternative to caesar salad dressing. You can use it on romaine or any other sturdy lettuce. I think it might also be nice with broccoli. I also like to have a solid vinaigrette recipe that I can vary as I wish. The one here is from Dorie Greenspan's Everyday Dorie: The Way I Cook. I love it just the way it is. You could add freshly chopped herbs, dried tarragon or oregano, chives or shallots, or whatever else you'd like. It is a staple to dress the salad made from whatever leaves, seeds, and protein I throw together.

Everyday Vinaigrette

Shake together in a small jar:

3 tbsp EVOO
1 tbsp white wine vinegar
1 tsp white balsamic vinegar
1 tsp dijon
salt and pepper to taste

Pecorino Dressing

Whisk together:

2 oz good pecorino romano, grated finely
1 garlic clove, grated finely
1/3 c boiling water

Then whisk in:

3 oil packed anchovies, finely chopped
1/4 c EVOO
lots of freshly ground black pepper

Add salt to taste

Spaghetti Two Ways

I am nesting right now and, like I said in my last post, I am revisiting comforting recipes from my childhood. I'm also really enjoying easy recipes that pack some real taste. These are two very different, very simple, spaghetti recipes that pair well with a simple green salad with maybe some nuts and green onions thrown in. I am partial to Dorie Greenspan's house vinaigrette from Everyday Dorie. Enjoy!

Spaghetti with Salmon and Tomato Sauce

1/4 c olive oil
4 cloves garlic, minced
2 tbsp finely chopped fresh parsley
1 tsp dried basil
1 - 28 oz can plum tomatoes
1/3 c tomato paste
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
8 oz dried spaghetti noodles
1 - 7 3/4 oz tin salmon (or tuna), drained and flaked
capers, optional

Saute garlic in oil over medium low heat with parsley and basil until golden. Add tomatoes, tomato paste, sugar, salt and pepper. Simmer for 20 minutes, breaking tomatoes with a spoon. Add flaked salmon or tuna.
Meanwhile, cook pasta according to package directions until al dente. Drain and mix into sauce. Let sit, covered, for 5 minutes before serving.

Hands-Off Spaghetti and Meatballs

* This is an America's Test Kitchen recipe found in multiple places. Seriously, it's good!

12 oz dried spaghetti noodles, broken in half
1 - 24 oz jar of marinara sauce
2 c water
1 lb lean ground beef
3/4 c panko breadcrumbs
1/3 c basil pesto
1 tsp salt
1/4 tsp pepper
grated parmesan

Heat oven to 475F. Spray 13x9 inch baking dish with vegetable or olive oil spray. Spread dried pasta in the dish, pour sauce and water over pasta and gently toss with tongs to coat.
Combine beef, panko, pesto, salt, and pepper, ideally with your hands. Roll into 1 1/2 inch meatballs. (I use the Pampered Chef small or medium scoop depending if I want slightly larger or slightly smaller meatballs.) Place meatballs on top of pasta, cover dish tightly with foil, and bake for 30 minutes.
Remove from oven and stir. Return uncovered dish to oven and bake until pasta is tender nd sauce is thickened, about 5-8 minutes.
Toss to coat pasta and meatballs with sauce. You can add some hot water here if you want to thin the sauce a bit. Let cool for 10 minutes. Serve with grated parm.

Tuna Bumsteads

I hadn't had these for at least three decades. Until Saturday night! After some considerable searching, I found my Aunt Marie's recipe in an old cookbook I put together in my 20s. (As an aside, that means you're likely to see more golden oldies on here in the next few weeks.) I've made a few substitutions so what's below is my version of the recipe. They were well received by all, and leftovers were sent for school lunches. They even taste good cold!

Aunt Marie's Tuna Bumsteads (Reboot)

1 c grated old cheddar cheese
2 cans tuna, drained and flaked
1/2 c light mayo
1 small onion, diced
1-2 stalks celery, diced
8-12 stuffed green olives, chopped (or more - these are the magic ingredient)
1/2 red pepper, diced
salt and pepper as desired

8 mini brioche buns* (or other buns of choice - hotdog buns would also work)

Mix ingredients together. Spread onto one side of bun and cover. Wrap in foil and heat in oven at 350F for 20 or so minutes, until centre is warm and cheese is melted.

* I get the Costco ones.

Hungry for More - Salted Maple Granola and French Onion Soup

I liked the Chrissy Teigen/John Legend Super Bowl ad. I mean, it wasn't Groundhog Day, but it was pretty good. What is even better, though, is Chrissy Teigen's cookbook - Cravings: Hungry for More. We reviewed it last year in my cookbook book club (Four Cooks One Book) and we all liked it. A LOT. More than we expected to be honest. Here are two of my faves from the book. We make these recipes all the time. Enjoy them, but also go buy the book! The photos are beautiful and the recipes work well. Lots of variety.

Salted Maple Granola

3 c old-fashioned rolled oats
1/2 c unsweetened finely shredded coconut
1/2 c chopped pecans
1/2 c slivered almonds
1/4 c sunflower seeds
1/2 c melted coconut oil (recipe suggests vegetable oil as an alternative, but coconut is much nicer)
1/2 c maple syrup
1/3 c packed light brown sugar
2 tsp vanilla extract
2 1/2 tsp kosher salt
1 c dried cherries, chopped

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a very large bowl, combine oats, coconut, pecans, almonds, and sunflower seeds. In a separate bowl, whisk together oil, maple syrup, brown sugar, vanilla, and salt. Add to oat mixture and toss.

Spread onto baking sheet and bake for 25-30 minutes, stirring occasionally to ensure it does not burn. Remove from oven, cool completely, and add cherries.

French Onion Soup

3 tbsp olive oil
7 tbsp butter
10 c thinly sliced onions (use your favourite or a variety of types)
5 thyme sprigs
8 cloves garlic, thinly sliced
2 tbsp flour
1¼ c dry red wine
6 c beef broth*
1½ tbs soy sauce
kosher salt
4 large croissants, cut into 1½ inch cubes**
¾ lb gruyere or swiss cheese, grated

In a very large, heavy pot, heat oil and butter over medium-high heat. Add onions and thyme and cook until onions begin to soften, about 15 minutes. Reduce heat to medium-low, add garlic, and cook, stirring often, until are golden. CT suggests this will take about 20 minutes, but depending on the stove, temperature, and pot, this can vary. You want to stir and wait until all the onions are a golden brown.

Add flour and stir for 2-3 minutes ensuring all onions are coated. Add win and increase heat to medium. Cook until wine has evaporated. Discard thyme and add broth, soy sauce, and 1 tsp salt. Bring to a boil over high heat, reduce, and simmer until thickened, about 45 minutes. Add salt if you think it needs it.

Meanwhile, preheat oven to 350F. Arrange croissant pieces on a baking sheet and bake until golden, about 9 minutes. Remove from oven.

Set oven to broil. Arrange soup crocks on a baking sheet. Put 1/4 c grated cheese in the bottom of each crock. Ladle soup over, almost to top. Place a few croissant pieces on top, followed by another 1/4 c grated cheese. Broil until bubbling and lightly browned.

A-MA-ZING!

* As I have mentioned before, I use the Better than Bouillon paste to make my stocks and always keep the chicken, beef, and vegetable in the fridge. I think it's now at Costco in large jars.
** Don't scrimp here. The croissants are really what elevates this soup to the stratosphere. I get mine at Ma Maison.

Lemony Kale Salad with Roasted Tomatoes

This salad is part of a meal in Curtis Stone's Good Food, Good Life, where he intends the kale salad and roasted tomatoes to be served separately alongside pram-crusted pork chops. I like to make the kale salad with the roasted tomatoes. I serve it alongside a variety of dishes - tonight we're having it with Will's Fish Chowder. This salad is very easy and consistently popular at potlucks.

Lemony Kale Salad with Roasted Tomatoes

20 cherry tomatoes

2 tbsp EVOO

kosher salt and pepper

tuscan kale, stemmed and thinly sliced (enough for about 4 cups)

grated zest of 2 lemons

2 tbsp lemon juice

2 tbsp EVOO

kosher salt and pepper

optional: coarsely grated parmesan or asiago

Preheat oven to 450F. Toss tomatoes with EVOO, salt and pepper, and place on a heavy baking sheet. Roast for 5 minutes, until tomatoes begin to burst.

Toss kale with lemon zest, juice, and EVOO. Season with salt and pepper. Add tomatoes and their juices and gently toss one more time.

If you wish, you can then sprinkle grated cheese over top.

Comfort Soup

Claire asked if I'd make her a cookbook when she leaves for university next year. (How is that possible?!) She asked if I could include this recipe, and I realized I hadn't put it on the blog. So here it is. This simple soup recipe is surprising. It has a sweetness to it from the carrots and red pepper. I found the inspiration in Michael Noble's Chicken Soup recipe in The Soup Sisters and Broth Brothers Cookbook. I like to make it when I have leftover roast or rotisserie chicken, although it does not need the chicken. I always add the lentils and noodles. You could easily double it so there are leftovers for lunches although it is best the day it's made. (Serves 3-4)

Comfort Soup

2 tbsp olive oil
2 tbsp butter, cut into cubes
1/2 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1/2 leek, sliced thinly
1/4 red pepper, diced
2 sprigs thyme (or about 1/2 tsp dried thyme)
pinch of red pepper flakes
salt and pepper to taste
6 cups chicken or vegetable stock
1 small bay leaf
Optional: red lentils (about 2 tbsp); fideo or vermicelli noodles (about 2 tbsp); leftover cooked chicken

Heat oil and butter in a pot over medium heat until foamy. Add onion and garlic and cook, stirring often, until softened but now brown. Add carrot, leek, red pepper, thyme, chili flakes, salt, and pepper. Cook, stirring often, until vegetables soften. Add chicken stock, lentils, noodles, and bay leaf. Bring to a boil, reduce heat, and simmer uncovered for about 20 minutes until vegetables, lentils, and noodles are fully cooked. Remove bay leaf and thyme sprigs. Season with salt and pepper.

Harissa Chicken with Leeks, Potatoes, and Yogurt

This recipe is now all over the internet, with good reason. It's very tasty, and smells wonderful while cooking. The recipe comes from Melissa Clark's fab cookbook - Dinner: Changing the Game, but I've used David Lebovitz's slight variation here. I recommend using dill as one of the herbs, but you can use whatever is in the crisper drawer that needs using. Harissa is spicy, so if you don't love spice, perhaps cut back a bit on that ingredient. This recipe serves 3 but could stretch to 4 with a side salad.

Harissa Chicken with Leeks, Potatoes, and Yogurt

2 tablespoons harissa
4 1/2 tablespoons extra-virgin olive oil
3 teaspoons kosher or flaky sea salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

1 1/2 pound skin on chicken thighs, legs and/or drumsticks
1 1/2 pounds roasting potatoes (such as Yukon Golds), peeled and cut into 1 1/2-inch (4cm) cubes
2 leeks, washed, sliced in half lengthwise, and thinly sliced crossways

grated zest of one lemon
1/2 cup plain yogurt
1 clove garlic, peeled and minced
lemon or lime juice

1 cup (10-12g) mixed fresh herbs, such as parsley, mint, dill, chervil, and tarragon, very coarsely chopped

In a large bowl, mix together the harissa, 3 tablespoons of the olive oil, cumin, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the black pepper. Add the chicken and potatoes. Use your hands and toss to combine. Let stand for 30 minutes at room temperature.

Preheat the oven to 425ºF (220ºC). Adjust the oven rack to the center of the oven.

In a medium bowl, toss the leeks together with the lemon zest, 1/4 teaspoon of the salt, and the remaining 1 1/2 tablespoons of olive oil.

Transfer the chicken and potatoes, and any sauce in the bowl, onto a large rimmed baking sheet. Arrange the chicken pieces so they are skin side up, and make sure the chicken parts and potatoes are in a single layer. Bake for 20 minutes.

Remove the baking sheet from the oven. Toss the potatoes (so they can brown on the other sides of them) then strew the leeks over everything on the baking sheet. It may look like a lot, but they'll bake down.

Bake until the chicken is cooked through, another 20 to 25 minutes. While the chicken is cooking, in a small bowl, mix the yogurt with the garlic, the remaining salt and pepper, and a squeeze of fresh lemon or lime juice.

Remove the baking sheet from the oven and spoon the yogurt sauce in various places over the chicken and potatoes. Top with fresh herbs and serve.

Beryl's Sunday Basmati

I love this recipe. It's the third pilaf-style rice recipe I've posted here - and they are all different. This one is now a standard in our house, and a real comfort food. Planning to make it tonight with a grilled curried flattened chicken and Costco baja salad. Perfect fall fare.
This recipe comes from Floyd Cardoz's Flavorwalla cookbook. I've tweaked the recipe a bit to streamline the instructions.
Enjoy!

Beryl's Sunday Basmati

3 tbsp canola or avocado oil
1 inch cinnamon stick
3 cloves
1 c chopped white onion
4 scallions, thinly sliced
2 bay leaves
2 c basmati rice
1 1/2 c diced tomatoes (you can use well-drained tinned tomatoes if necessary)
3 c water
Bouillon (original recipe calls for 1 large Maggi cube/I often use 3 tsp Better than Bouillon)

Put rice in a large bowl and fill with cold water. swish with your hands, pour off water - repeat, until the water is almost clear. Drain, cover rice with lukewarm water, and soak for 20 minutes. Drain well.

Heat oil in a large pot or dutch oven. Add cinnamon and cloves and cook for about 1 minute. Add onions and scallions and saute until softened but now browning. Add bay leaves and drained rice and cook, stirring frequently, until rice starts to stick to the bottom of the pot.

Add tomatoes, bouillon, and water. Bring to a boil, stir, cover, reduce heat to medium, and cook, stirring occasionally, until the liquid is absorbed, about 15 minutes. Turn off heat and let stand for 15 minutes.

Remove cinnamon, cloves, and bay leaves. Fluff with a fork and serve.

Tzatziki (Cacik)

This is a recipe for Turkish cacik from Rick Stein's Venice to Istanbul, but it's what we use for tzatziki. It is easy and great!

Tzatziki

1 English cucumber, peeled, deseeded and grated
1 tsp salt
500 g greek yogurt
1 tsp lemon juice
I garlic clove, grated
1 tbsp chopped dill
1 tbsp chopped mint leaves
1/2 tsp cumin


Mix grated cucumbers with salt and set aside for 10 minutes. Drain cucumbers, then squeeze between paper towel to remove excess liquid.
Add cucumber to yogurt then stir in remaining ingredients.
Season to taste with salt and pepper, and sprinkle with cayenne before serving.

Two Classic Salads - Two Great Recipes

We all know these salads and most of us have recipes we go back to time and again to make them. I realize, however, that I have not committed my favourite recipes to this blog. This post will correct that. The first recipe - for Greek Salad - comes from Rick Stein's Venice to Istanbul. It is simple but for me yields the perfect greek salad. The second recipe - for Salade Nicoise - come from Melissa Clark's Dinner. The dressing is fabulous! In both cases I have made some minor changes to better suit our tastes. As with every salad you'll ever make, the freshness and quality of the ingredients will make all the difference.

Greek Salad

1 lb tomatoes, cut into chunks

1/2 english cucumber, halved lengthwise and sliced into thick slices

1 red onion, sliced thinly

20 kalamata olives

4 tbsp olive oil

1 tbsp red wine vinegar

1/2 tsp salt

black pepper

1 tsp dried oregano

1 cup feta cheese (the block kind in brine, not the grated kind!)

Put tomatoes, cucumber, onion and olives into a large serving bowl.

Mix together oil, vinegar, salt and pepper. Pour over salad and toss gently. Slice or break the feta into large-ish pieces and place on top of the salad. Sprinkle with oregano.

Drizzle with additional olive oil to taste.

Salade Nicoise

8 oz new or baby potatoes

8 oz green beans

1 tbsp basil leaves, finely chopped

8 radishes

1 pint cherry tomatoes, halved

12-14 oz tuna packed in olive oil, drained

1/2 c kalamata olives, pitted

4 oil-packed anchovy fillets, minced

1 large garlic clove, grated

1/2 tsp kosher salt

2 tbsp freshly squeezed lemon juice

3/4 tsp grated lemon zest

1/2 tsp dijon

1/3 c olive oil

Blend together anchovy, garlic, salt, lemon juice, lemon zest, dijon and olive oil.

Boil potatoes until fork tender, adding green beans for last 2-3 minutes. Drain and let cool to a temperature you can handle. 

Halve potatoes, and place in bowl with green beans. Dress with some of the dressing. Allow to cool, Toss in basil.

Arrange potatoes and green beans, radishes, tomatoes, and tuna on a large platter. Scatter with olives and drizzle with remaining dressing. 

Garnish with black pepper, flakes of sea salt, and torn basil leaves.