Spring Salad

 

A few blustery snowy days had enticed me to make a salad not only because I enjoy crunchy savoury things but because we just marked Spring Equinox and the weather reflected that however I had a feeling snow would return, it always seems to. Most of the heavy damp snow we accumulated has melted away, the trees are looking lighter, and the warmer temperatures are set to return. An array of chopped vegetables tossed in a light herb dressing... mini cucumbers, cherry tomatoes, green peppers, red onion, chickpeas and topped with crumbled feta cheese. Still this salad was a culinary refuge to fondly munch and be a bit amused by the snow that so ruthlessly cascaded outside.    

Food Photo of the Day ~ Dill Pickle Poutine

 

Poutine is another favourite of ours that has more to do with the prep than cooking. I know I am not the first person to put chopped dill pickles on poutine in fact there is a poutinerie that has done so however at times when offered and visited, they have been sold out. So I decided to try a more modest approach, my version at home. I didn't fry the dill pickles, perhaps next time. They were quartered and roughly chopped and were an instant hit. Adding a fresh tangy sharp flavour to the savoury sautéed bacon and mushrooms, salty stretchy curds, pool of traditional seasoned gravy and slices of green onion, which I forgot and put on after the photo was taken. Very scrumptious for a unique blend of flavours with an added zing.     

Food Photo of the Day ~ Peppers

This year we got an assorted pepper pot and it was one of the best things to have. They aren't a standard full size pepper however they do have lots of flavour for being so mini. Keeping care of it was easy however diligent and we were able to produce more fruit and have sliced peppers with almost everything this summer. With an array of colours varying from orange, yellow, green and red. They were absolutely wonderful on nachos.   

These were some of the red peppers from the pot and although petite, they had a bit of a spicy kick, which was a surprise but very welcomed. Excellent with eggs and in stir-fries, the vibrant mighty minis are a favourite. The pot is still producing fruit so our pepper eating days are continuing late into the summer.    

Food Photo of the Day ~ Nachos

 

You can never have too many nachos during the warmer months as they make for a casual and relaxed dinner, if you mind the elbows. Loaded with seasoned beef and bean crumble, fresh diced tomatoes, chopped green onions, slices of black olives, fresh peppers from our garden, loads of cheese and doused with red taco sauce; these were served with sour cream, guacamole, and a tangy spicy salsa. Minimal effort, just some leisurely chopping, dicing and shredding, with a maximum piquant flavour making this one of our most inviting dinners to share.   

Food Photo of the Day ~ Chopped Salad

 

I know I have said this before and I am sure that I am not the only one who has, however... salads don't necessarily mean or need to be leafy greens or swimming in dressing. Chopped salad is fresh and refreshingly simple, chopped vegetables, in this case tomatoes, cucumber and green onion, tossed with dill or summer savoury with fresh ground pepper and maybe just a pinch of salt or possibly a squeeze of lemon juice. Allowing the herbs and spices to dress and enhance a more clean flavour by omitting a flood of dressing. Straightforward but succulent and the vegetables burst in their own juicy flavour. An effortless bright and voluptuously glowing mountain of vegetables, that is becoming my preference.   

Food Photo of the Day ~ Baked Cheese Tortellini

 

Baked tortellini is always on heavy rotation in our house during the darker half of the year. I am not surprised, who can resist tortellini nestled in a thick and rich herbed tomato sauce and topped with loads of stringy melted cheese. It's a culinary comfort that is so fulfilling and a pleasure to make. 

Cook the tortellini according to package directions. Add tomato sauce, homemade or readymade, to the cooked tortellini and gently toss to coat. Place sauced tortellini in a oven proof baking dish, mine was 9x 13 inches. Top with shredded mozzarella and Parmesan cheese and bake in a preheated 350ºF (180ºC) oven for 10 to 15 minutes. Until cheese is melt and the sauce is bubbling. Turn the oven off and switch to broil and broil on high for a few minutes until the cheese is nicely golden brown and slightly crisp. Serve sprinkled with parsley.       

Food Photo of the Day ~ Chocolate Heart with Devil Wings Cookies

 

Pondering Valentine's Day over the weekend, I made these alluring and irresistible chocolate cookies. The cookie cutter is from Bakerlogy, they have some brilliant high-spirited and mischievous cookie cutters, and I also used their chocolate sugar cookie recipe. These are a gothically devilish treat worth sharing affectionately with whomever... whenever you please. 

Food Photo of the Day ~ Chilli Con Carne

 

One pot dinners are upon us and nothing beats a bowl full of chilli. The spicy heat stewed with tomatoes, meat and beans is a dinner classic in high demand during the cooler months at our house. Making chilli also means leftovers and those leftovers become spooned over jacket potatoes, a platter of hearty nachos, ladled out over homemade chips for poutine, quick lunches, a scoopable snacking dip for tortilla chips and other dinners.   

Food Photo of the Day ~ Potato Salad

 

No long weekend would be complete without me making potato salad. Fresh golden nugget potatoes from British Columbia, shredded carrot and thick slices of green onion toppled in a rich and creamy smoky herb dressing that will generously be scattered with strips of crisp Canadian bacon before serving. A familiar side dish that will be scrumptiously devoured all weekend long.   

Food Photo of the Day ~ Tofu Noodle Rice Bowl

 

Wanting to change things up however still remain familiar, our stir-fry dinner became something of a combination of ingredients and leftovers. Tofu was panfried and then cooked in a rich hoisin sauce, noodles were cooked and panfried, leftover rice was transformed into sticky soy rice, slices of fresh green onion and cucumber, delicately diced mini peppers, handful of crisp lettuce, a few prepackaged spring rolls and a couple shakes of sesame seeds all created this enjoyable flavourful dinner.  

Food Photo of the Day ~ Poutine with Singapore Curry Gravy

 

Poutine can be an economical meal that literally can be thrown together with a heap of ingredients. It's easy, fast, satisfying and adaptable to your favourite toppings and your hearts culinary desires. So finding a wonderful Singapore curry gravy at our local shop, that was on sale, we dove in and created one exquisite poutine. Singapore curry gravy although medium spicy, it gave a fair bit of heat that was delicious with the chosen ingredients. 

Food Photo of the Day ~ Breezy Capri Salad

 

A classic Caprese or Capri salad consists of fresh mozzarella, tomatoes, basil leaves, salt and olive oil. Instead, I had tomatoes, cucumber, purple onion, pan-fried herbed halloumi, olive oil, balsamic vinegar, and pepper. So in short it became a loose round about version of a Capri salad using ingredients I had on hand. Unsure what to call this salad, I decided to name it in short a breezy Capri from which the inspiration came from; in hopes that it's refreshing flavour transports one to the coast and Italian island it is named after. Still tasty and gladly welcomed; an easy breezy change to rival any leafy green salad.

Food Photo of the Day ~ Greek Salad

This was an epic salad. Greek salad is a popular one in our house and although I would eat this salad any time during the year, this dish says Spring to me and it also says Summer too. Mounds of fresh chunks of cucumber, green peppers, tomatoes and red onion with whole black olives and loads of feta cheese served on a bed of fresh tender spinach was a glorious platter that disappeared all too quickly. The perfect Springtime salad or any time salad to delightfully ease into and absolutely enjoy.    

Food Photo of the Day ~ Salmon with Teriyaki Rice

 

Using prepackaged, tin or jar ingredients shouldn't come with a stigma or be shunned, yes fresh is preferred however time and money dictate. This was pulled together on a whim and was incredibly flavourful and delicious. I had leftover rice and that was the basis for this dinner and side dish. I started by sautéing a bunch of chopped green onions in sesame oil and adding a teaspoon of Chinese Five Spice seasoning, then adding the leftover rice, frying for a few minutes, then pouring half a jar of leftover teriyaki sauce over the rice and mixing until well coated,; I created a simple teriyaki sticky rice that went well with the oven roasted herb salmon. I managed to make a runny sesame sauce to pour over the salmon and then added shredded carrots and sliced cucumber for a fresh colourful taste.     

Food Photo of the Day ~ Ham Fried Rice

 

Leftover rice always means fried rice in our house. Pulling together ingredients and using spices on hand to create a satisfying meal using leftovers is always a winner. I have a very loose recipe, you can call it that, because every time I make this dish the flavour slightly changes, not only from the ingredients and spices I use and have in my pantry but just how heavy... or light handed I may be... how much of those ingredients get added, more or less soy sauce and sesame oil, more or less sherry or rice wine vinegar. Perhaps a little bit of this spice or a bit of that spice. So every fried-rice dish I make is unique in a sense that the common ingredients are there just the amounts change or get tweaked slightly. Regardless of what transpires in the kitchen and on the stove, it's flavourful and in the essence of the moment, creating that dish.   

Food Photo of the Day ~ Pan - Fried Potatoes

 

Pan-fried potatoes are fabulous way to make use up potatoes and create a simple savoury side dish. My mum would make pan-fried potatoes quite frequently as it was a way to stretch out a meal and ensure everything was used up whether it be leftovers or remaining vegetables lay about.

Simple boil the potatoes whole, with the skins on, until just tender. Drain and allow to cool a bit so you can slice and handle them without burning yourself. Slice and place the slices in a bowl. Drizzle with olive oil and seasoning. Warm a frypan over medium-high heat and place the sliced potatoes in the frypan carefully and fry until golden, turning slices over to evenly brown both sides. You can do this with leftover potatoes, you won't have to toss them in olive oil; just melt a pat of butter in the frying pan to flavour and warm them up sufficiently. 

Food Photo of the Day ~ Tofu Stir-fry Bowl

 

Dinner may be as simple or complex as you like and at times it doesn't have to be pretty, just delicious. I do enjoy in creating quick pulled together nutritious meals and this tofu stir-fry is just that. Panfrying the tofu and then sautéing it in a sticky sauce, add some grated carrots and sautéed kale in sesame oil with a dash of rice vinegar, topped with a hard boiled egg and served in a bowl with with rice that's sprinkled with chopped green onions and dried shredded coconut. Delicious!    

Food Photo of the Day ~ Krampus Cookies

 

According to Alpine folklore Krampus appears in towns on the night of December 5th, known as Krampusnacht or Krampus Night. Krampus is a horned figure who scares children during the Christmas season who have misbehaved. It is said that he works along side Saint Nicholas and apparently the two, Krampus and Saint Nicholas, visit children on the night of December 5th and Saint Nicholas rewards the well behaved children with gifts of chocolate, nuts, dried fruit and oranges while the badly behaved children receive a punishment from Krampus. 

The origins of Krampus are unclear although it is believed that Krampus originated in Germany and his named comes from the German word Krampen meaning "claw". There are Krampus parades and in Austria there is the Krampuslauf known as the Krampus run, where participants dress up as Krampus and try to scare the audience with their antics. Krampus was thought to have been apart of pagan rituals for winter solstice and according to myth and legend, he is the son of Hel, the Norse god of the underworld. Over the years Krampus has become associated with Christmas despite all the efforts made by the Catholic church to ban him. Most recently Krampus has become more globally known with parades, films, books, cards, artwork and tree ornaments; making his way into pop culture and North America. 

Food Photo of the Day ~ Nachos

 

At the best of times dinners are meant to refuel and sustain you until the next day and other times dinners can be relaxed and loaded with a variety of ingredients. Fresh vegetables, seasoned minced meat, shredded cheese and organic corn chips accompanied by salsa, sour cream and guacamole;  nachos are quick and perfect for sharing and make for an engaging meal time.  - JD   

Food Photo of the Day ~ Broccoli and Cheddar Cheese Quiche

 

Another classic and another comfort food classic at that... Broccoli and Cheddar Cheese Quiche. Whether it's breakfast, a light lunch, brunch perhaps or light dinner, quiche can be interrupted many ways with a variety of different satisfying ingredients.  Making it so easy to tuck into regardless of the temperature outside. 

- JD