Potsticker & Vegetable Soup

 

This cozy savoury potsticker soup is super easy to make and is ready in about 30 minutes. It's a fantastic weekday meal when you're pressed for time, although I enjoy making and eating this soup regardless of how much time I do or don't have. Using store bought potstickers and broth along with fresh herbs and vegetables elevates this flavourful recipe making it perfect for a cold winter day. 

     

Potsticker & Vegetable Soup

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1 bunch of green onions (scallions), trimmed

1 bunch fresh cilantro 

3 tablespoons toasted sesame oil, divided

4 cloves garlic, smashed

1 (2 inch) piece fresh ginger, sliced

1 (2 inch) piece lemongrass, bruised

1 whole dried chile

1/4 cup dry sherry or rice wine

8 cups (2 x 946ml cartons) low sodium chicken or vegetable broth

1 package (454 grams/20 pcs.) frozen chicken potstickers

1 x 5 ounce package (142 grams) baby spinach

1 cup frozen shelled edamame 

2 tablespoons low sodium soy sauce

1 red chile, sliced

Cut the green onion whites into 2 - inch pieces and thinly slice the greens. 

Separate cilantro stems and leaves. Measure about a 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside. 

Heat 1 tablespoon of the sesame oil in a large stock pot over high heat. Add the green onion whites, cilantro stems, garlic, ginger, lemon grass and dried chile. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add the dry sherry or rice wine, if using, and cook, scraping up any brown bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.

Using a slotted spoon, remove the solids from the broth and discard. Add the potstickers to the broth, cover and return to simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered for about 1 to 2 minutes. Stir in the soy sauce. Serve topped with the green onion greens, cilantro leaves, 2 tablespoons sesame oil and red chile slices.  

Notes: Dumplings may used instead of potstickers. You may also try adding slices of carrots and cabbage when adding the potstickers to the broth. Water chestnuts make a great addition too. Also substituting Bok Choy or kale for the spinach. 

Hummus

I come across a lot of hummus recipes and virtually all have the same ingredients. It seems what may set them apart has more to do with how much or how little of an ingredient is added or sometimes how that ingredient is prepared; roasted chickpeas or non roasted chickpeas, roasted garlic or non roasted garlic.  

One can understand why there are various recipes of hummus as the earliest account of a written recipe was recorded in a cookbook in Cairo in the 13th century. It's plausible that throughout the centuries this recipe could have slightly evolved and lent itself to interpretation depending on regional ingredients throughout the Middle East and other countries.

While trying different recipes, one thing is constant, texture and taste... the base notes of chickpea and tahini. By adding more garlic or lemon, spices or vegetables will enhance the flavour and naturally heightens the taste. This recipe is one of the more delicious hummus recipes I have tried, as I find it captures all the base notes and flavour with few ingredients.   

Hummus

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Serves 6

14 oz can chickpeas, rinsed and drained

3 cloves garlic, peeled and minced

1 tablespoon tahini

juice of 1 to 2 lemons

1/2 cup extra virgin olive oil

salt and pepper, to taste

pinch of paprika, for serving 

lemon thyme leaves, for serving  

Place drained chickpeas in the bowl of a food processor with the garlic and tahini. Process to chop roughly.

Add the juice of one lemon and process to combine. With the food processor's motor still running, slowly add the olive oil in a thin and steady stream until the mixture is a smooth paste. 

Season with the salt and pepper, to taste, and add more lemon juice if you like.

Spoon into a bowl and sprinkle with paprika. Drizzle with olive oil and lemon juice and lightly sprinkle with leaves of lemon thyme. Serve with pita bread. 

Green Pea Hummus

There is a quote by Pedro Calderon de la Barca, "Green is the prime colour of the world, and that from which its loveliness arises"... loveliness... and surprisingly tasty may I add, this exquisite green pea hummus is deliciously moreish. A refreshing change to grace any festive seasonal table and an excellent twist on using frozen peas. This hummus can generously be slathered on burgers, in sandwiches or wraps and on toast.

Green Pea Hummus

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Serves 8

2 1/2 cups ( 375g ) frozen peas

2 cloves garlic, crushed

1 teaspoon ground cumin

juice of 1 lemon

4 teaspoons extra virgin olive oil

4 teaspoon tahini

pinch of salt

ground paprika, for serving

crackers or toasted flat bread, for serving

lemon wedges, for serving

Cook peas in boiling water until just tender. Drain well.

Place peas in a food processor with the garlic, cumin, lemon juice, olive oil and tahini. Blend to a purée. Season to taste with salt and adding more lemon, if needed.

Spoon hummus into a bowl and sprinkle with paprika. Serve with crackers or toasted flat bread and lemon wedges.

Food Photo of the Day ~ Focaccia Bread

 

My son gets full credit for creating this tasty Focaccia Bread. It is a crispier recipe then the traditional spongy Focaccia Bread however delicious all the same. It has a subtle herb and tomato flavour that was brushed with lashings of a buttery garlic topping. When sliced we dipped our pieces in olive oil with balsamic vinegar for a tangy afternoon snack. - JD  

Garlic Pan-Fried Potatoes

There is nothing to fuss about here than to enjoy the sizzle of fried potatoes and the aroma of garlic in the pan. These spuds are simple and suitable for just about any meal. Use whatever potatoes and herbs you have on hand and do not skimp on the garlic. 

Garlic Fried Potatoes

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4 to 6 medium potatoes, washed

 4 to 6 cloves of garlic, crushed

2 tablespoons olive oil

salt and pepper

herbs

First boil the potatoes, whole and with the skins on, in a large sauce pan or stock pot filled with just enough water, until tender or a fork may easily and gently pierce through. Drain the water from the semi cooked potatoes and place on a cutting board to cool.

Peel the garlic cloves and using a garlic crusher, crush the cloves, one at a time, and place the crushed garlic into a bowl. 

Once the potatoes are cool to the touch, slice into rounds. Place the olive oil in a large frypan and gently heat over medium high heat. Once the oil is warmed add the crushed garlic, some salt and pepper and any fresh or dried herbs to the pan. Swirl around the pan to distribute the garlic and herbs. Do not allow the garlic and herbs to burn. The key is to be generous with the garlic and herbs, only adjusting according to taste. 

Add the sliced potatoes to the frypan and fry until nicely golden on both sides. You may have to do them in batches according to how may potatoes you have therefore sprinkling more oil, herbs or seasoning and garlic into the frypan with potatoes as you go. Once golden on both sides, remove from the frypan, and place in a serving dish, sprinkle with herbs and a dash of salt and pepper and serve. 

Hope everyone had a great weekend!  - JD 

Spaghetti with Spinach, Zucchini and Tomatoes

By far this is one of the best pasta dishes I have made. Spinach and crushed garlic are the key here and the universal zucchini complements all ingredients by adding texture, absorbing flavour and subtly enhancing taste.    

Spaghetti with Spinach, Zucchini and Tomatoes

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1 - 2 tablespoons olive oil

half a red onion, chopped

1 package of frozen spinach, defrosted and drained

1 zucchini, sliced into rounds then cut in half 

3 - 4 cloves of garlic, crushed

salt and pepper, to taste

2 fresh tomatoes, diced

1 small can low salt diced tomatoes

1 teaspoon oregano

a splash of balsamic vinegar

In a large sauce pan, add the olive oil and heat over medium high heat, add the chopped red onions, stir. Allow the onions to sauté a little, add a pinch of salt and stir occasionally. Once the onions are slightly softened add the crushed garlic, give a stir and after a few minutes add the spinach and zucchini, give a stir and add another pinch of salt and some pepper. Stir and allow to sauté together for a few minutes. 

Add the fresh diced tomatoes and the contents of canned diced tomatoes, including juices, oregano and the balsamic vinegar. Cover and allow to simmer over medium heat for 10 to 20 minutes. 

Cook pasta, of choice, according to package directions. Drain. Place the cooked pasta in a large serving bowl. Pour sauce over top of the pasta. Toss to coat. Serve. 

 

Hope everyone had a nice long weekend. We did. - JD 

Cheesy Herb Toast

Although I helped, this was my son's creation to complement the meal we were having. Extremely crunchy and cheesy.  

Cheesy Herb Toast

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1 large French Bread Loaf

crushed garlic

olive oil

Herbs de Provence

parmesan cheese

4 rounds of Bocconcini cheese, sliced

ground smoked paprika, optional

Preheat the oven to 375ºF. Line a baking tray with parchment paper.

Slice the French bread in half, lengthwise. Place both halves on the prepared baking tray.

In a bowl combined the olive oil and garlic. Stir. Brush the oil mixture over the two halves of the now sliced French bread. Rub and sprinkle the Herbs de Provence over each half of bread. Sprinkle with some parmesan cheese and then place the Bocconcini cheese over  the top of each half. Sprinkle each half with a bit more parmesan cheese then dust, lightly, with the paprika over top. 

Place in the preheated oven until the cheese has melt and the edges are toasted.


I am a bit preoccupied in the kitchen this week so things have been a bit quiet. - JD 

Roasted Garlic

Roasted garlic has to be one of those aromas that either elicits culinary comfort or makes one recoil with much pungency. Roasting garlic gives it a more caramelized sweeter taste. Lovely in soups, sauces, spreads, dips or my favourite... spread on top of a slice of bread ready to be devoured, as is. 

First, preheat oven to 400ºF. Take a garlic bulb and slice about 1/4 inch off the top. Place a piece of aluminum foil on a flat surface and put the cut garlic bulb on top, cut side facing up.

Drizzle the exposed garlic top with olive oil, cracked black pepper, and a pinch of salt. You may use any oil and depending on which oil you use, that may change the flavour. 

Now tightly wrap the piece of aluminum foil around the garlic; until you have a nice tight bundle. Place on a baking sheet and roast in the preheated oven for 1 hour.

When done, remove from the oven and carefully open the aluminum foil, as it and the garlic will be extremely hot! Take a butter knife or spreading knife and scoop out a clove or two of the now roasted garlic and spread the sweet garlicky paste on to a slice of bread. Enjoy!   

Hope everyone had a  great weekend. It was sunny and rainy here for the most part however still a lovely weekend. - JD  

Bacon ~ A Love Story

This condensed cookbook is resourceful and fun and is written by bacon blogger and enthusiast, Heather Lauer. She explores the increasing popularity of bacon with historical and fun facts. Bacon sales have increased over the years and, according to this book, Google has over 50 million results for bacon! 

Whether we love or loathe bacon, it has become more common place in our households and daily life. No longer a breakfast staple but a hot culinary commodity that has evolved. Traditionally, bacon is pork however over the years and the flux in eating habits has created some interesting versions such as: turkey bacon, tofu bacon, beef bacon and duck bacon. Yes, duck bacon! Pork, turkey, and tofu, are the most recognized. 

There are two parts to this book which read like a paperback : Bacon 101 and The Bacon Diet, together they consists of 10 chapters and approximately 20 recipes. This cookbook is sure to inspire and quite possibly sway you into the throws of Baconmania. Like bacon brownies, candied bacon ice cream, bacon wrapped corn on the cob and bacon wrapped water chestnuts dipped in honey. I am going to share the recipe for Hungarian Rice because it is an easy and simple dish that can be adapted to your culinary desires. Like adding mushrooms using turkey or tofu bacon, or shaking in a bit of paprika; it is a bit universal with possibilities. There is a back story for this recipe which I am including as well from the book. 

To find out more about Heather Lauer and Bacon Unwrapped click *here*

"This recipe comes courtesy of a Bacon Unwrapped reader named Steph: "Our standby bacon-based entrée is what my husband calls Hungarian Rice." "This dish is perfect example of how the use of bacon and a few simple ingredients can make an incredibly delicious entrée." 

Hungarian Rice

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Serves 4 to 6 

1 pound sliced bacon (your favourite)

2 cloves of garlic, finely minced

4 cups cooked rice (your choice)

1 cup frozen peas, thawed and drained

salt and pepper

1. In a large cast-iron skillet or other heavy skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Reserve the bacon grease in the skillet. Once the bacon has cooled enough to touch, chop it coarsely.

2. Add the garlic to the drippings in the skillet and cook over medium heat just enough to bring to the flavour. Add the rice and heat, stirring to get the drippings and garlic mixed in well. Add the bacon and peas. Continue cooking until the peas are heated through. Add salt and pepper to taste. Serve hot. 

Hope everyone is having a good week so far. A bit warmer temperatures which is welcoming before we head back to cold. - JD 

The Sriracha Cookbook

A while ago Sriracha became the condiment of choice. Sriracha inspired items could be found everywhere. A pantry staple and on dinner and eatery tables across the country and around the globe, the anonymous red paste seems to have cooled, just a bit. It's flavour is distinct and mixes the four culinary elements... spicy, sweet, sour and salty. 

The most traditional way to enjoy Sriracha is to give a few squirts over a bowl of fried rice or ramen. This cookbook wants one to re-think Sriracha with recipes, regardless if they are classic or not, that will be infused with such flavour that it would be hard to imagine any recipe without. Typical recipes like, hot wings, mayo, burgers and ribs are offered however other recipes like, Sriracha Tzatziki, Sriracha Slaw (an Asian inspired coleslaw), Fire Roasted Corn Chowder, Miso Sriracha Glazed Salmon, Peach Sriracha Sorbet and Spiced Sriracha Truffles top my Sriracha recipe to do list. Although I am steering clear of the Sriracha and SPAM Fried Rice!  

Sriracha Slaw

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Makes 6 to 8 servings

Dressing:

1/3 cup chunky natural peanut butter

1/4 cup freshly squeezed lime juice

1/4 cup fresh pineapple juice or freshly squeezed orange juice

1/4 cup Sriracha

2 cloves of garlic, minced

2 tablespoons fish sauce

1 tablespoon ginger paste

2 tablespoons sugar

Slaw:

1 1/2 pounds napa cabbage, shredded

1/2 pound red cabbage, shredded

2 carrots, peeled and julienned

2 red bell peppers, seeded and julienned

1 jalapeño, seeded and minced

6 green onions, white part only, thinly sliced on the diagonal

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Salt and pepper

Coarsely chopped fresh Thai basil, for garnish

Lime slices, for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.

Variation: Mayonnaised - Based Coleslaw: For a more traditional picnic and barbeque coleslaw, make a dressing with 1/2 cup Sriracha Mayo (2/3 cup mayonnaise, 1/3 cup Sriracha, and 1 tablespoon freshly squeezed lime juice, or more to taste) 1/4 cup cider vinegar and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 chopped flat-leaf parsley instead of cilantro and mint. Season with salt and pepper to taste. 

I also wanted to share this recipe from the book with you. Although is suggests to serve with steamed rice, I would serve this with the Sriracha Slaw, for a fresh summer meal.  

Miso - Sriracha Glazed Salmon

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Makes 6 servings

3 tablespoons toasted sesame oil

1/2 cup firmly packed light brown sugar

1/4 cup soy sauce

1/4 cup white miso paste

3 tablespoons Sriracha

1 clove garlic, minced

Non-stick cooking spray

6 (6 ounce) salmon fillets, about 1 inch thick

steamed rice, to serve

Sliced green onions, green part only, for garnish

Preheat the broiler.

In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.

Spritz the broiling pan with a nonstick cooking spray. Place the salmon on a pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the centre of the fillet, 9 to 10 minutes.

Serve atop steamed rice. Garnish with green onions. 

Sriracha Facts:

Sriracha is named after the coastal city of Sri Racha in the Chonburi province in Eastern Thailand.

Sri Racha has a population of about 141,000 which is deeply rooted in the Old Siam culture. 

It is believed that the sauce was first created by a woman, a housewife, named Thanom Chakkapak. 

In Thailand the sauce is called sot Sriracha and sometimes nam phrik Sriracha.

Traditional Thai sauce is more tangier in taste and runnier in texture.  

Hope everyone is having a good week. - JD 

Food Photo of the Day ~ Tomato & Herb Soup

This week has been one of those weeks where one is being pulled in many directions and not giving time for much of anything else. I suppose that can be said for just about any week however this week I am feeling it the most. I did manage to make our classic tomato and herb soup. Full of lovely tomatoes, onions, thyme, rosemary and garlic. Simple yet substantial.

Hope everyone is having a good week. - JD 

Stir - Fried Watercress

Found some more watercress and wanted to try this recipe. A bit of spicy heat mixed with a nutritious green. You can quite possibly add 1 tablespoon of soy sauce, if you like, however I think this recipe is all about keeping it simple and clean.  

Stir - Fried Watercress

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3 bunches of watercress

3 red hot peppers, seeds removed

3 packages of firm tofu

1/2 teaspoon salt

chopped garlic

In a large saucepan take 3 cups of water and 1/2 teaspoon oil and watercress, then bring to a boil. Immediately remove watercress and excess water.

Shred red peppers into thin strips.

In a wok add 3 tablespoons of oil into the pan, over high heat, pan fry the red hot peppers and chopped garlic until the garlic turns to a deep golden colour. Then add in the watercress and fermented bean curd. Add in salt. Pan fry over high heat until soft and mixed well. Remove and serve.

Notes: If you do not like too much spice then use only 1 red hot pepper and 1 to 2 sweet red bell peppers. 

Hope everyone had a great weekend, we did! Also the past two days have been busy ones.  - JD 

Honey Garlic Sauce

After standing in the aisle at the grocery store reading the label on a bottle of honey garlic sauce, I decided to make my own sauce, considering I had most of the ingredients, except the garlic, at home. I thought it should be a pretty straight forward sauce probably without much fussing. So I ditched the convenience and headed to the cookbooks instead.   

Honey Garlic Sauce

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1/2 cup of honey

1/4 cup low sodium soy sauce

1/4 white vinegar

2 to 3 cloves of garlic, crushed

2 tablespoons dark brown sugar

1 teaspoon of baking soda

a pinch of salt

Preheat the oven to 400ºF.

Line a baking tray or baking pan with aluminium foil or parchment paper. 

In a large bowl combine the honey, soy sauce, vinegar, garlic, brown sugar, and salt.

Stir until the honey and sugar are dissolved. Once dissolved stir in the baking soda.  

The mixture will foam... or froth up like a science experiment. This part reminds me of when you make cinder toffee.  

Place the pork chops in the bowl, one at a time if you like, turning to coat both sides. 

Place the pork chops on the prepared baking pan and spoon over with the remaining sauce.

I guess when I said spoon over I really meant smoother with the remaining sauce.  

Place the baking pan with the generously coated pork chops in the oven for about 45 minutes to 1 hour or until meat is cooked all the way through. Covering the top of the pan half way through the cooking time. 

Notes: This sauce would be great over ribs, chicken, tofu, kebabs, and beef. I lined my pan, to hopefully save on mess, although most of the sticky sauce went underneath the aluminium foil. Next time I might try a baking sheet/tray. Before covering half way through the cooking time you could spoon the sauce from the baking pan over top of the pork chops, like what you do when basting a turkey.  

Kale

I usually eat kale raw mixed in with other salad greens. When we were invite to friends for dinner they served us a lovely side of sautéed kale. It was very delicious. Of course I had to ask what went behind this simple yet lovely dish. It was explained to me and it is very simple. Red/purple kale boiled... sautéed in oil and garlic... dash of balsamic vinegar... serve. Keeping that in mind the next day I decided to give it try with the green kale I had. Because this is one of those times where anything is possible and I wasn't really following a recipe making this was a bit more relaxed and up for a few changes here and there.  

First, I chopped the kale and placed into boiling water for a few minutes. When I was satisfied with the amount of time it had boiled, usually a bright green colour is a good indication, I removed it from the heat and drained it very well. 

Letting the kale rest, I placed some vegetable or in my case Camelina oil in a fry pan over medium heat to warm. Then I added 1 clove of freshly crushed garlic. Stirring, not letting the garlic burn or stick. Now you can thinly slice the garlic or chop the garlic, it is personal preference really and crushed adds a more pronounced garlic flavour. When the garlic was starting to turn slightly golden brown I added the kale.   

After adding the kale, I sautéed it for a few minutes letting everything come together.  

 

Then I added the balsamic vinegar. I do not have an exact measurement. I just added what I thought was a good amount, a dash or two. Sautéing a few minutes longer.

Essential the kale was done however I added some chopped sun-dried tomatoes and sautéed everything for a few minutes longer just to soften the tomatoes and bring out their flavour. Remove from heat and serve. 

It is that simple! 

Enjoy! - JD 

My Week in Food

As you know I made cornbread yesterday. I used a different recipe this time and it turned out fine. I replaced the flour with cornflour and still used the amount of cornmeal the recipe asked for. The texture was soft and smooth which in turn made it crumbly... too crumbly. Since the recipe called for a 1/2 cup sugar the cornbread was a bit on the sweet side. I like a bit of sweetness however not major sweetness when it comes to cornbread. 

This chili had a nice level of spiciness which gave an even heat. Which in turn helped my cold a bit. There are leftovers and as this chili ages... or sits it will get more spicier. I am planning on doing Chili Dogs for dinner on Friday with the leftovers. Hopefully by that time this cold will be gone and I will be able to enjoy the spiciness for pure spiciness sake!

When one has an overabundance of apples then an apple pie is definitely going in the oven. Making it in a flan pan completely turned this classic dessert into more of a substantial deep dish apple pie.  

This morning I made a simple spaghetti meat sauce and if any leftovers are to be had, it will be going on the pizza's I am making for dinner on Saturday night. 


As more comfort... food is being dished out from the kitchen I am feeling a bit better today although this cold is lingering. Hope your week has been good so far! - JW    

Tomato Soup

This tomato soup recipe was given to me by one of my in-laws. And since it was given under special favour and is regarded as a top secret recipe I may not be able to share the recipe with you. Although I did make some modifications therefore I am able to share my version. I guess that would make my version the not so top secret tomato soup recipe. Lots of cookbooks have soup recipes and the internet is full of them. So finding a comparable tomato soup recipe is easy however will it taste as good. I am sure my husband's uncle would beg to differ. After a week of damp and cold weather this truly hit the spot!  

Melt 1 ounce of butter in a pan. Add 2 large chopped onions and 3 cloves of crushed garlic. Cook without browning for 10 minutes. Stir in 1 ounce of flour and cook for another minute. 

Stir in 2 pounds of skinned and chopped tomatoes. I used 2 x 796 ml (28 fl oz) tins of tomatoes, one whole and the other diced. 

Add 1 pint of chicken stock or vegetable stock. Chicken stock was all I had on hand.  

Add sprigs of rosemary and thyme. Two of each preferably. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until the tomatoes are very tender. 

Once the tomatoes were tender I removed the pan from the heat and took a hand held blender and smoothed everything together. You may also use a blender.  

Soup is ready! I am sure my in-laws would relish the fact that I shared this with you.  

Have a good weekend everyone! - JW 

Seasoned Croutons

These croutons are easy to make and better than any store bought croutons you can buy. First, you want to take a loaf or half a loaf of day old bread. I had, half a loaf of french bread that had been at least 4 days old. Cut that up into cubes. Doesn't matter how big or small you make the cubes. Even random shapes work. Once cut up place them into a large bowl. 

Now drizzle with olive oil. Then you want to shake some seasonings and herbs over the cubes. I used a mixed Cajun seasoning and some garlic and herb Mrs. Dash. How much is up to you. Once the seasonings are added toss to coat. You can use your hands or use a fork and a spoon, like you would if you were tossing a salad.    

Add some grated cheese. You can add whatever cheese you would like. I had Asiago on hand. Toss to coat again. They are done and ready for the oven. 

Place the dressed bread cubes on a lined baking pan. I used aluminum foil however parchment paper is great too. Grate some more cheese over top. Bake in a preheated 350º oven for about 15 - 20 minutes. Checking to make sure that they are browning nicely and do not get burnt. 

Once nicely browned and cheese has melted. Pull from the oven and let them cool on the baking pan until cool. Serve on top of your favourite salad or soup. Store in an air tight container or a plastic bag. 


It is the simplest of things in life! - JW 

Leftovers #10 - Rice Salad

While putting away leftovers in the refrigerator a slight clanking sound kept repeating. Foraging my hands towards the back of the shelf I couldn't help but feel a bit apprehensive. Pulling the glass dish towards more of a recognizable light I popped the lid and realized the contents were leftover rice. I could not have been more delighted and immediately decided that it was going to be the inspiration for my rice salad.

Since I already had rice that was cooked and a few days old, all that was needed were a few vegetables, black beans, cheese and a dressing. A trip to the grocery store found everything that I was looking for. Green leafy, potato and pasta salads may take a back seat after you have tried this rice salad.           

You can make this salad using freshly made rice however I like to used cooked day old rice. It seems to absorb the flavours better. My leftover rice was a mixture of jasmine and brown rice. The veggies, fresh and crisp and the thinly sliced spinach leaves added little shards of greeny goodness.    

Rice Salad

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2-3 cups cooked, few day old rice 

1 red pepper, diced

half a red onion, diced

1/3 of a cucumber, sliced and then quartered or halved

1 small can of organic black beans, rinsed and drained 

1 tomato, diced

A handful or two of thinly sliced spinach leaves

feta cheese, crumbled 

Dressing

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In a glass jar add the following ingredients:

1/4 cup fresh lemon juice

1/3 cup olive oil

1 clove of garlic, minced/crushed

2 teaspoons oregano 

a bit of freshly ground black pepper

Put the lid on tightly and shake madly. Blending all the ingredients. This will help you vent any frustration you may have. 

I placed the leftover rice into a large bowl. I used a fork to separate any clumps... in fact you can probably use your clean hands to break up all the clumpy bits. Rinse and drain the black beans and set aside. In the meantime... chop, dice, and slice the veggies.   

I pre-chopped the veggies however you don't have too. Place the red pepper, red onion, and cucumber in the bowl with the rice. Once the black beans have drained for a bit add the beans to the bowl as well. Giving everything a gentle stir. 

Pour half of the dressing over top of the rice and veggie mixture. Stir to make sure everything gets coated with the dressing. Place in the refrigerator for a few hours so that the everything can absorb the flavours from the dressing.  

An hour before serving pour the rest of the dressing over the salad and toss. Add the sliced spinach leaves and the diced tomatoes. Stir. Place the crumbled feta cheese on top. The salad is ready to be served.   

Notes: You can also add some freshly grated lemon rind to the dressing or salad. You can use other veggies or different kinds of cheese. Try adding wild rice. 

I added the tomatoes last because, I find, as tomatoes sit they tend to get mushy so either add them at the last moment or use them as a garnish.