Food Photo of the Day ~ Mashed Yam and Egg

 

Leftover roasted yams are a wonderful diversion for a foraged lunchtime meal. I simply just scooped the baked yam from their skins and placed in a bowl to mash up and added some seasonings for flavour. As the mashed yam was warming up, in the microwave, an egg was being fried. As simple and humble as this lunch is, with a dash of pepper, I found it substantial. Together, a pleasant pairing and a lovely way to use up those leftovers.

Seems like the snow has made a return. Have a nice weekend everyone! - JD   

Black Bean Soup

This is a zesty black bean soup that is very rich and creamy, although no cream has been added. It's a flavourful, healthy and fibre rich meal that can be served with many toppings.  

Black Bean Soup

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Serves 4 to 6 

1 tablespoon olive oil

1 onion, chopped

4 cloves of garlic, peeled and crushed

2 carrots, chopped small

3 stalks of celery, chopped

1 teaspoon ground cumin

2 x 19oz (540ml) cans of black beans, rinsed 

1 litre low sodium chicken stock

salt and pepper, to taste

In a large heavy bottomed stock pot, add the olive oil and gently het over medium heat. Add the onion, garlic, carrots, and celery and allow to slightly soften over the medium heat for about 5 minutes. Add the cumin and a bit of salt and pepper, stirring to incorporate, and cook for another minute or two.

Add the rinsed black beans and stock. Reduce the heat to low, allowing soup to simmer, then cover for 30 to 40 minutes. Stirring every 5 minutes or so, to ensure nothing is sticking to the bottom.

Take the soup off the heat and allow to cool a bit. Use a blender to purée the soup in small batches or use a hand blender to do the same. 

Serve with plain greek yoghurt, sour cream, chunks of avocado, salsa, corn, or hot pepper rings.

Another full week ahead. Hope everyone is well and staying safe. - JD 

Shreddies Blueberry Crumble Bars

Some what of a healthy treat for dessert or snacking and an easy no fuss recipe that made delicious use of a handful of leftover cereal. I know, sounds odd, leftover cereal but at some point there is that one box of cereal; that just never seems to empty and ultimately gets passed because there isn't enough for a bowl. 

Shreddies Blueberry Crumble Bars

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2 1/2 cups (625ml) Honey Shreddies, divided

1/2 cup (125ml) all purpose flour

2/3 cup (150ml) packed brown sugar, divided

1/2 cup (125ml) unsalted butter, cold

2 cups (500ml) wild blueberries 

2 tablespoons (30ml) cornstarch

2 tablespoons (30ml) lemon juice

1/4 teaspoon (1ml) ground cinnamon

1. Finely crush 2 cups (500ml) of the Honey Shreddies; place in a large bowl along with flour and half of the sugar. Cut in butter until mixture resembles coarse meal. Reserve 1/2 cup (125ml) of the crumble; set aside.

2. Line 8 inch (20cm) square baking dish with enough parchment paper to overhang edges. Press remaining crumble into prepared baking dish. Set aside.

3. Stir together blueberries, remaining sugar, cornstarch, lemon juice and cinnamon. Let stand for 15 minutes. Then pour filling over crust.

4. With fingertips, combine remaining Honey Shreddies and reserved crumble, crushing lightly to incorporate cereal. Sprinkle over filling.

5. Bake in preheated 350ºF (180ºC) oven for 40 to 60 minutes or until topping is golden brown and filling is bubbling. Let cool completely. Remove from pan and cut into 8 bars. Refrigerate until ready to serve.

Notes: If using frozen blueberries - do not thaw before hand. adjust the baking time as needed.  

Hope everyone had a nice long weekend. Things are warming up for us weather wise. Looking forward to this weekend!  - JD 

Chocolate Rosewater Cake

 

With a few simple pantry staples one can create this luscious chocolate cake and although it has no egg, no milk and no butter you can't tell otherwise. Every time I make this cake there isn't a crumb left on the plate. So simple and hardly an effort; truly making this cake a labour of love. 

Chocolate Rosewater Cake

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1 1/2 cups unbleached all purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

3/4 cup white sugar 

1/2 teaspoon salt

1 cup of water

5 tablespoons light olive oil

1 to 2 teaspoons rosewater extract

1 teaspoon white vinegar

Chocolate Icing:

1 cup butter, softened

3 to 4 cups icing sugar

1/2 cup cocoa powder

1 to 2 tablespoons milk

1 teaspoon vanilla extract

In a large bowl beat the butter until fluffy. Add 3 cups of icing sugar, cocoa powder, 1 tablespoon of milk and the vanilla extract. Beat until fluffy. 

*Adjust with more milk; depending on what consistency you are looking for.

 

Preheat oven to 350ºF and butter and flour a round cake tin and line the bottom with a piece of baking parchment paper. 

In a large bowl blend together the flour, cocoa powder, baking soda, sugar and salt. Create a well in the centre of the mixture and add the water, oil, rosewater and vinegar. Stir and mix well.

Pour the batter into the prepared cake baking tin and bake for 30 to 35 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely on a wire rack.

Once cooled carefully remove cake form the tin and place on a serving plate. Make the chocolate icing and you want the cake to be completely cold before adding any icing. Icing and decorate with crushed edible rose petals. 

Notes: You may make the icing while the cake is baking just cover the bowl and pop it in the refrigerator until ready to use. You will have to let the icing sit for about 20 minutes, when taken from the refrigerator, to reach a spreadable consistency and beat briefly to help this along, making sure it's spreadably smooth.    

Stay warm, safe and have a lovely weekend everyone! - JD 

Food Photo of the Day ~ Fruit and Yoghurt Toast

 

This is quick way to put everything on one plate while keeping it nutritious. Toast, lightly buttered or not, smothered in plain Greek yoghurt, a medley of mixed fruit, whether it be fresh or thawed frozen, a dash of cinnamon and a fine sprinkling of shredded coconut. This breakfast certain keeps one going and is absolutely delicious! 

Hope everyone is warm and well. - JD  

Breakfast Martini

We haven't been able to think why this martini is called what it is other than marmalade being in the list of ingredients. Which honestly has subtle bearing on its taste. It's quite light and zesty which one could see being served at brunch or a late sunny summer afternoon. Refreshing, yes! breakfasty... remains to be decided although brunch is what this cocktail is better suited for. 

Breakfast Martini

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makes 1 martini

1 teaspoon marmalade

ice

50ml gin

15ml Grand Marnier

15ml aperitif wine (like Lillet)

15ml lemon juice

orange zest for garnish

In a cocktail shaker, place the marmalade with ice, stirring to dilute.

Add the rest of the ingredients and shake with more cubed ice for 10 seconds.

Double strain, by using a regular strainer in your cocktail shaker and holding a fine mesh strainer over your glass. Pour through both strainers into a martini coupe glass. Garnish with orange zest.

Have a nice weekend, stay safe and stay warm! - JD

Sour Cream and Honey Cake

At first I was a bit hesitant to make such a free form cake however I quickly got over that and just got on with it. The smell of the honey while it bakes is absolutely intoxicating. It's a scrumptious dense sweet tea cake that is exceptional and a pleasure to make.      

Sour Cream and Honey Cake

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1 cup unbleached all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup raisins

1/4 cup unsalted butter

5 oz sour cream

1/2 cup honey

Preheat oven to 400ºF. Line a baking tray with baking parchment paper. 

In a large bowl, combine the flour, baking soda, salt, cinnamon and raisins.

Rub in the butter with your fingertips. 

Make a well in the centre of the dry mixture and pour in the sour cream and honey. Mix it all together to make a dough. Place the dough onto the prepared baking sheet and roll the dough out in a rectangle until it is 3/4 of an inch thick. 

Bake for 12 to 15 minutes. Cool on a wire rack and cut into squares. 

Hope everyone's week is going well. - JD