Tomato Relish

 

Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal. 

Tomato Relish

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2 large beefsteak tomatoes, finely diced

2 celery stalks, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, remove seeds, finely diced

2 tablespoons apple cider vinegar

1 1/2 tablespoons sugar

1/4 - 1/2 teaspoon corriander seeds

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon fresh or dried dill

Prep and finely dice the tomatoes, celery stalks and red onion. 

Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.  

Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour. 

Refrigerate any leftovers in a well sealed glass container for up to two weeks. 

Notes: Roma, heirloom cherry tomatoes may be used. 

Potato Soup

 

Quite simply the easiest most plentiful soup you will ever make. Abundantly hearty and creamy while brimming with flavour. You may add a few different vegetables such as celery or kale, or add something more savoury like bacon or ham, or even a touch of cream to add to its richness however not required. Serve with a traditional Irish soda bread is a must! 

Potato Soup

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2 tablespoons olive oil

4 cloves garlic, crushed

6 large 0r 4 lbs. yellow or red potatoes, chopped

3 leeks, chopped, white bits only

1 onion, chopped 

1 - 2 tablespoon fresh dill, chopped

7 - 8 cups chicken broth or vegetable broth

1 bay leaf

salt and pepper, to taste

Prep: Wash and pat dry the potatoes and leeks. Peel the onion. You may also peel the potatoes, I did not as I preferred to use them with the skins on. Chop vegetables, crush the garlic and mince the dill.  

Heat olive oil in a large stock pot over medium high heat. Add garlic and give it a stir and after a minute add the chopped potatoes, leeks and onion. Then add the dill and sauté the vegetables for 12 minutes, stirring occasionally. 

Add the chicken broth, bay leaf and a dash of salt and pepper and bring to a boil, then turn down the heat to low medium. Cover and cook for about 20 minutes, or until vegetables are tender. 

Remove from heat and using a handheld blender, blend until smooth. You may use a stationary blender to do this, if you do, you will have to blend the soup in batches, returning the soup to the pot each time. Check the flavour and adjust seasonings according to taste. Add a generous nob of butter and stir until melted. Serve with sprigs of parsley and rustic soda bread.  

Notes: if the soup is too thick just a bit more broth. Try adding add other seasonings such as rosemary, thyme, ginger or turmeric according to your preference. 

Sautéed Cabbage & Vegetables

 

An express vegetable sauté that transforms cabbage and a variety of vegetables with a delicate hint of garlic although you may want to add more garlic for an intense garlic flavour, if you wish. Garlic herb butter is key, if you do not have any, then use regular butter and add minced garlic and toss in some herbs. A splash of white wine never goes a miss however a flavoured vinegar will do if you do not wish to add the wine. As you can see this recipe is quite simple and flexible with ingredients and may be modified to your taste. Simple, savoury and delicious!  

 

Sautéed Cabbage & Vegetables

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about half a green cabbage, thinly sliced

3 celery stocks, chopped

1 onion, thinly sliced

4 cups sliced mushrooms

2 cups grated carrots (approximately 3 large carrots) 

6 tablespoon of garlic herb butter, or 1 tablespoon butter per cup of vegetables

1 tablespoon olive oil

splash of white wine, optional 

In a large frypan melt the garlic butter over medium high heat, stirring, ensuring not to burn the butter. Once the butter has melted add the olive oil, swirl together, then add the onion, carrot, celery and mushrooms to the pan. Gently stir then add the cabbage and gently toss, the best you can, to coat all the vegetables in the butter mixture. As the cabbage cooks down, it will get easier to do. Add the splash of white wine, toss to coat again and keep tossing, cooking until tender but still crisp. 

Chickpea Pomegranate Salad

 

Salads may not have such an autumnal presence like summer does however this bejewelled salad, due to the pomegranate arils looking like scattered gems, may change that or certainly give you a seasonal transitional feel. It's crunchy and hearty and is wonderful spooned over rustic toast with a handful of arugula wildly placed on top.

Chickpea Pomegranate Salad

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1 cup pomegranate arils

1 can (540ml) chickpeas, rinsed and drained

1/2 cup diced cucumber 

1/2 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

Open the can of chickpeas and empty into a fine mesh sieve. Rinse with cold water and allow to drain. In the meantime dice the cucumber and red onion, chop the cilantro and prepare the pomegranate arils, see notes below. Once the chickpeas are completely drained assemble the salad.

In a large bowl combine the pomegranate arils, chickpeas, diced cucumber, diced red onion. Add the chopped cilantro, olive oil, lemon juice and salt and pepper and lightly toss to coat.

  

Notes:  Two methods on how to remove pomegranate arils:

1. Cut the pom in half then submerge it in a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl and discard the membrane and rind which floats to the top. Strain the seeds. 

2. Cut the pomegranate in half through the equator, then hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down. 

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 ~ 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 ~ Pan-fried Potatoes with Shredded Carrots

The potato has been one of the most modest side dishes, as well as being a staple. Pan-fried potatoes can easily be made into a side dish or a main. Adding shredded onions, carrots and or cabbage is a nice way to add a bit of flavour. You can do this with regular sized potatoes although you will have to cut them in half before boiling and cut them again when cooled. My mum would always do pan-fried potatoes, whether they were boiled or mashed, with leftovers potatoes. It was a great way to use up those leftovers and create a side dish for a meal.     

Boil the mini potatoes, in a large pot with water, until just tender. Drain and allow to cool enough to cut each mini potato in half. Heat a little oil or butter in a fry pan over medium high heat. Add the cut potatoes and sauté for a few moments. Add fresh or dried herbs, salt and pepper. Then add whatever shredded vegetables you wish. Sauté for a few more minutes, until potatoes are nicely golden brown and the shredded vegetables are semi-soft. Serve. 

Hope everyone had a good weekend and is keeping well. - JD 

Chestnut Soup

This is an excellent soup. The perfect fall and winter or mid-winter warmer. The recipe comes from a memoir of sorts called The Wood: The Life and Times of Cockshutt Wood by John Lewis-Stempel; who is also the author of Where Poppies Blow. The Wood, gives us insight into the woodlands in remote Herefordshire with just a few recipes scattered throughout, a great nature read. 

  

Chestnut Soup 

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Serves 4

675g chestnuts

1 onion, finely chopped

1 carrot, finely chopped

30g butter

1 sprig rosemary

chicken or game stock

150ml single cream

parsley, finely chopped

Cut crosses in the ends of the chestnuts, place in a pan with enough water to cover and boil for 2 - 3 minutes. Remove from heat, and when the chestnuts are cool enough to handle, peel, scrape off the papery inner skin, and put them to one side.

Sweat the onion and carrot in the butter until tender.

Add the chestnuts and rosemary and continue sweating over a low - medium heat for 5 minutes. Pour the stock, then simmer for 20 - 30 minutes. Liquidize the soup, then strain into a clean saucepan and add the cream. Bring up to almost boiling and season to taste. Serve with a scattering of chopped parsley on top. 

Notes: We found chestnuts and boiled them only to find our effort derailed, most were rotten inside... so back to the shops we went and fortunately found packaged roasted chestnuts, which we used instead. Although no measurement was stated in regards to the stock we added about 2 pints of chicken stock and that was perfect. 

Hope everyone had a lovely weekend. We did! - JD

  

Slow Cooker Chicken Cacciatore

As slow cooker recipes go this is one of the more straightforward ones. With minimal preparation and maximum flavour. Great with pasta or a salad. 

Slow Cooker Chicken Cacciatore

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makes 6 servings

4 teaspoons olive oil

3 pounds boneless, skinless chicken breasts

salt

black pepper

1/2 green pepper, sliced

1/2 red pepper, sliced 

1/2 yellow pepper, sliced

1 cup onion, sliced

20 grape tomatoes

1 1/2 cups water

1/4 cup unbleached all purpose flour

2 teaspoons roasted garlic and pepper seasoning

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Heat 2 teaspoons of the olive oil in a large fry pan over medium-high heat. Sprinkle chicken with salt and pepper. Add half of the chicken to the fry pan; cook for 4 minutes on each side or until browned. Remove the cooked chicken pieces to a plate. Repeat with the remaining oil and chicken. 

Add the bell peppers, onion and grape tomatoes to the slow cooker. In a medium bowl combine the water, flour, garlic seasoning, cumin, oregano and paprika and mix well; add to the slow cooker. Top with the chicken. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 4 1/2 hours. 

Despite the weather and recent current events, I hope everyone had a good weekend! 
- JD 

Dublin Coddle

I searched through many recipes for a Dublin Coddle and I found that although there may be similarities there are also slight variations. I made my recipe true to the meat and veg form however the method is where I tweaked it. Opting for a bit of less time and less clean up. This traditional Irish dish is absolutely tasty, one of my favourites! 

Dublin Coddle

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6 russet potatoes, peeled and chopped

2 leeks, sliced into rounds

1 onion, sliced into thin rounds

1 pound chicken sausages

1 pound thick smoked bacon, cut into cubes

salt

fresh black pepper

thyme, fresh or dried

3 cups low sodium chicken stock

fresh parsley, roughly chopped

Preheat oven to 375ºF

In a large frypan cook the sausages, according to package or on medium/high heat for 17 to 19 minutes, turning half way through cooking time, until browned and an internal temperature of 165ºF (74ºC) has been reach. Remove from frypan and drain on a plated lined with paper towel (kitchen towel).

Using the same fry pan, add the chopped bacon and cook over medium/high heat until just crisp. Drain on a plate lined with paper towel (kitchen towel). Remove and reserve  some of the bacon fat, if there is an excessive amount, leaving about 1 tablespoon in the pan, add the sliced onions and sliced leeks to the pan. Sauté for a few minutes then add the chopped potatoes. Gently sauté the onion, leeks and potatoes until they have slightly softened. Add a little more bacon fat if necessary. 

Take a large casserole dish and spray with cooking oil. Spoon the potato vegetable mixture on the bottom of the casserole dish. Sprinkle salt over top, grind some fresh black  pepper over top and sprinkle with thyme. Arrange the cooked bacon over the potato mixture. Cut the cooked sausages in half and arrange on top of the bacon. Pour the stock over everything. Cover tightly with a lid or foil and bake in the preheated oven for about  45 to 55 minutes, until bubbly. Remove from oven and sprinkle the chopped fresh parsley on top. Serve with soda bread.     

 

Bombay Potatoes

These easy potatoes are perfect with a curry or a lovely way to spice up your Sunday roast. 

Bombay Potatoes

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2 bags of mini potatoes

1/2 teaspoon salt

2 - 4 tablespoons grape seed oil

2 teaspoon black mustard seed
1 teaspoon turmeric

2 tablespoons curry paste 

1 onion, diced

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Place the potatoes in a large stockpot and cover with water. Add the salt before the potatoes come to the boil. Simmer potatoes until just tender... approximately 5 to 7 minutes. 

Drain the potatoes. Allow to cool enough to touch and may be cut in half. Place potato halves in a large mixing bowl. Add the diced onion to the bowl. Set aside.  

In a small bowl, mix together the oil, black mustard seed, turmeric and curry paste. Drizzle the curry oil mixture over the potatoes and onions and gently toss to coat. Ensuring all the potatoes are well coated.

Turn out onto the prepared baking tray and pop in the oven for 30 to 40 minutes until nicely brown and crispy. 

Notes: If using leftover boiled or roasted potatoes, toss the leftover potatoes in a mixture of turmeric, curry paste, onions, oil and black mustard seeds before popping in the oven for approximately 20 to 30 minutes. Unfortunately, I could not find black mustard seeds therefore I used nigella seeds instead.
If you are using peeled potatoes you can add the turmeric to the boiling water with the potatoes.       

Hope everyone had a lovely weekend! - 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 

Food Photo of the Day ~ Chickpea Veggie Korma

Almost nothing compares to sautéing vegetables, their muted colours burst with vibrancy and flavour. With the added seasoning blend of a Korma that makes these veggies even more irresistible. Whether you create the sauce on your own or use a low-salt ready made one; trying different vegetables like cauliflower and kale adds superfood goodness while also adding texture and taste.  

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Tabouli Salad

Nothing makes me happier than the sight of a salad... even within winter months. Couscous mixed with parsley, onions, tomato, lemon juice, garlic and just a touch of mint can revive and refresh during those wintery days and bring zest on summery days. This is quite the simplest of salads which reassures you, that you necessarily do not need leafy greens to create a healthy side or main. That with a few ingredients something so filling and tasty can exist. This luscious salad is a must for me!

Have a good weekend everyone! - JD 

Sloppy Joes

Sloppy Joes are an American classic. Growing up we had them from time to time. I always saw it as a quick, fun... if you didn't mind the lack of structure, meal which my mum could throw together in no time. Now that I am an adult I still view Sloppy Joes in the same way and every now and again fancy one.

While checking out the local organic shop I found a Sloppy Joe seasoning packet. The sodium content was reasonable and so was the price so I bought it. Using the seasoning packet did not necessarily cut down on time it was more convenient. My only issue with this seasoning mixture is that the directions state to "mix packet contents with warm water in a bowl, stirring until completely dissolved" ... since it didn't specify a specific amount of water I just added what I thought would dissolve the spices however I ended up with a thin paste. I was not sure if the warm water activated the seasonings some how or why you would need to water down the seasonings as they were there to give it flavour.   Next time I will opt to make my own seasoning mix. 

1 x Simply Organic Sloppy Joes seasoning packet

1 x 454g ground(mince) meat... usually lean minced beef is used or sometimes minced turkey however I used minced chicken. 

1 x can of tomato paste

1 to 2 carrots, peeled and coarsely grated
1 piece of celery, chopped 

and half a large yellow onion, diced

*You could also add some diced red and green peppers.

Make according to the seasoning package. 

If you do not have a seasoning packet then you will need a combination of the following ingredients. 

1 to 2 teaspoons of chili powder 

Worcestershire sauce 

possibly some mustard

1 can of tomato paste 

1 clove of garlic, peeled and minced

some honey 

balsamic vinegar

salt and pepper

How much or how little will be up to you. My son thought adding some Sriracha sauce would be great too. 

Place a little bit of oil in a large fry pan, add the meat and onions and cook on high heat until the meat and onions are soft. Add the grated carrots and chopped celery or any other veggies you may want to add. Let those cook for a few minutes then add the seasoning sauce you made, from the list of ingredients above, or a seasoning packet, as I did, and let simmer for about 15 minutes. Serve on buns, rolls or try serving it in a wrap. 

Hope everyone had a good week. School is just about finished for my kidlets so these few weeks have been busy ones. Enjoy your weekend! - JD 

Scalloped Potatoes

Scalloped potatoes were a dish that my mum made very often and quite possibly because it was one of her favourite dishes. I believe her recipe was a simple no fuss one. A layer of thinly sliced potatoes, then a sprinkle of diced onion, add some milk, sprinkle a bit of flour, dot with butter, and salt and pepper to taste. Repeat until all the potatoes and onion were used up. Bake in the oven until tender. Plain jane and simple. Which is the jest... or gist of the recipe, depends on how you look at it. 

The scalloped potatoes I make do have a bit more going for them. Which is fine because quite honestly one does feel the need to conjure up something once in awhile. This recipe is still easy. Just a bit of slicing and dicing which is always therapeutic. Having a food processor makes this even more easy and then you can just watch it all unfold before your eyes. Which can be therapeutic as well.  

Scalloped Potatoes

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1 small onion, finely diced

3 tablespoons all purpose flour

1 teaspoon of paprika

1 tablespoon of fresh chives

1 teaspoon of salt

1/4 teaspoon of freshly cracked pepper

2 1/2 cups milk

6 - 11 medium potatoes, peeled and thinly sliced (approx 6 cups)

some butter for dabbing

Heat oven to 350ºF. Then grease the bottom and sides of a 2 quart casserole baking dish. Set aside.

In a small bowl combine the flour, paprika, chives, salt, and pepper. Set aside.

Melt the 3 tablespoons of butter in a medium large saucepan over medium heat. once melted add the onion and cook for about 2-3 minutes. Stirring occasionally, until tender.

Stir in the flour mixture (flour, paprika, chives, salt and pepper) Cook stirring constantly until smooth and bubbly, remove from heat.

Stir in the milk. Place the saucepan back on the heat and heat until boiling, again stirring constantly. Boil and stir for 1 minute. 

Spread the potatoes into the prepared casserole dish. Pour sauce over the potatoes. Cut a few small pieces of butter to sprinkle over the potatoes. Shake a bit more paprika, if you like,  over the top. 

Cover and bake for 30 minutes. Then uncover and bake for about an hour or until potatoes are tender. Let stand for 5 to 10 minutes before serving as to allow the sauce to thicken.

In total I baked the potatoes for about 1 hour and 20 minutes. 

*Notes: You may add whatever seasonings you would like. Try adding curry powder to the flour mixture for something completely different. Fresh garlic and cheese. Add ham or bacon. 

Very tender melt in your mouth savoury side dish that is a perfect however if served with a salad could easily pass as the main.  

Hope everyone had a great weekend. We did! - JD 

Leftovers #12 ~ Moroccan Salad

I had leftover rice and lentils that were just begging to be made into something. Remembering I had a jar of Moroccan seasoning on my spice shelf got my culinary juices flowing. I decided to combine all three with a few other ingredients and came up with  this a  Moroccan style salad. It is quick to make, providing you have some leftover rice.

Moroccan Salad

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2 cups leftover rice

leftover lentils or 1 small can of low sodium lentils

1 red pepper, diced

half a red onion, diced

dates or apricots, dried or fresh, chopped 

1-2 tablespoons of shreddred coconut, toasted

grated lemon rind

2 tablespoons of Moroccan seasoning

4-5 tablespoons, just about a 1/4 cup, of my Easy Herb Salad Dressing (I posted the recipe about 4 days ago however look under Labels, right hand side of my blog, for  *recipes* and click on that to find the recipe.) 

Notes: You may also add freshly chopped mint, toasted almonds and grated orange rind. Try using shallots or spring onions. You may add more Moroccan seasoning according to your taste.  

After chopping, dicing, grating and toasting most of the ingredients, place all the ingredients except the salad dressing into a large bowl. Breaking up the rice if it has clumps. Stir to combine everything then add the salad dressing just to lightly coat. Toss and Serve.   

  

This was the Moroccan seasoning I used. I bought this from Winners. Occasionally they have this brand, Victoria Gourmet. They have a wide variety of spices and I have tried most of them. Victoria Gourmet do have a website. To read more about them click *here*.

Hope everyone is having an enjoyable Sunday! - JW 

Leftovers #11 ~ Easy Spicy Tomato Rice with Vegetables

I am always saving leftover rice when I can and this time it proved perfect. This recipe is quick and easy. Using leftover day old rice, a handful of vegetables, a tin of diced tomatoes, chicken broth and spices. This dish will certainly add a bit of spice to your dinner time. Adding meat, tofu, beans or other vegetables and different spices can certainly change up this very satisfying dish.   

To make this dish you will need the following:   

1 red onion, chopped

3 carrots, peeled and chopped

2 celery stocks, chopped

1 yellow or orange pepper, diced

1  lime, grated

2 tablespoons of oil

3 - 4 cups cooked leftover rice

1x 796ml (28 fluid ounces) low sodium diced tomatoes 

1/2 cup chicken or vegetable broth

2-3 tablespoons of chili powder

salt and pepper to taste 

First, chop or dice all the veggies. Grate the lime. Set aside.  

Over medium high heat warm the oil in a large frypan. I used vegetable oil however you may use whatever oil you wish. Once the oil is hot add the onions. Stir. Sauté the onions until slightly transparent. Then add the rest of the vegetables. Stir and allow the vegetables to soften.

Add the leftover rice. Stirring to loosen the rice up in the hot pan with the vegetables. Using a fork and pressing down on the rice should help. Once the rice is loosened and mixed with the vegetables add the chili powder, salt and pepper. Stir to coat well. Stir in the grated lime. 

Once the vegetables and rice are coated with the spices and lime, add the tin of tomatoes and the broth. Stir and let simmer until all the liquid is absorbed and heated all the way through. 

Serve.

For something a bit different, you can take the finished recipe and place it into a deep baking dish, add grated cheese over the top and pop it into a preheated 350ºF oven until the cheese melts. 

Enjoy! -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