Roasted Cauliflower

 

The days of autumn are beckoning with this bright golden and seasoned spiced dish. That said, seasonings may be changed with what you have on hand and prefer; and may also change throughout the months to accommodate a more roasted seasonal palette. The cauliflower is tender however if you wish to have a more crispier texture replace half the olive oil with melted butter. Grated cheese may be added in the last 5 minutes of cooking time to give a more familiar cheesy cheerful flavour which is often associated with cauliflower.   

Roasted Cauliflower

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1 medium cauliflower, sliced into florets

1 pint cherry tomatoes

4 tablespoons olive oil

1/2 teaspoon sweet paprika

1 teaspoon curry powder

1/2 onion powder

1/2 teaspoon salt free dry herb mix

1/4 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment. Set aside.

Place the cauliflower florets and cherry tomatoes in a large bowl and drizzle with the olive oil. Toss to evenly coat. 

In another bowl combine the paprika, curry powder, onion powder, dry herb mix, salt and pepper. Whisk together. Sprinkle over the cauliflower and tomatoes and toss to coat. 

Spread the cauliflower and tomatoes evenly on the prepared baking tray. Bake in the preheated oven for about 15 - 20 minutes or until golden and slightly tender crisp.  

Golden Goddess Turmeric Hummus

 

Infused with anti-inflammatory spices such as turmeric and ginger this vivid golden hummus will not only brighten your palate but add a touch of warmth to your day. Its sunny disposition has the perfect balance and harmony of savouriness and spiciness together in such a beautiful luscious spread.   

Golden Goddess Turmeric Hummus

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1 can (540ml) low- sodium chickpeas, drained

the juice of 1 medium - large lemon

1/4 cup tahini 

3 cloves garlic, minced 

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric 

1/4 teaspoon salt

1/4 black pepper

1/4 teaspoon sweet paprika

a pinch of cayenne pepper

2 tablespoons olive oil or avocado oil

Add the drained chickpeas, lemon juice, tahini, minced garlic, fresh ginger, turmeric, salt, black pepper, paprika, cayenne pepper and oil in a food processor or blender and blend until smooth. Scraping down the sides of the container if needs be. 

For a more creamier texture add a bit more oil and or water, about 1 tablespoon oil plus 2 tablespoons water. Blend again. Taste and adjust the flavour, according to your taste, either by adding more turmeric, garlic or ginger.

When the hummus is a consistency to your liking, place into a serving bowl. Smooth the top. Drizzle with olive oil and sprinkle with paprika and garnish with slices of lemons or pine nuts. Serve with pita bread, crisp flat bread, rustic crackers or chopped vegetables. 

Mexican-Style Beef Casserole

 

Once autumn arrives making a plentiful casserole such as this becomes a culinary habit and is definitely on my must repeat list. It's hearty, spicy and cheesy and provides spoonfuls of warmth with every mouthful. You can omit the corn if you do not have any on hand and or want to keep it simple with just meat and beans, regardless it's a delicious casserole that feeds any welcoming plate.           

Mexican Style Beef Casserole 

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Serves 6 to 8

2 tablespoons olive oil

2 pounds ground beef

1 medium onion, chopped

2 cans (14oz each) diced fire roasted tomatoes

1 can (15oz) black beans, drained

1/2 cup corn (canned or frozen) 

2 1/2 teaspoons chili powder

1/2 teaspoon smoked paprika 

1/2 teaspoon salt 

1/2 teaspoon black pepper

Corn tortillas

1 1/2 cups cheddar cheese

1 1/2 cups Tex-Mex cheese or Cheddar Jalapeño

Preheat oven to 375ºF (190ºC). 

Heat a frying pan with the olive oil on medium heat, then add the ground beef and cook for about 5 minutes to brown. Next add the diced onion and continue to cook for 10 minutes, then add the diced tomatoes, black beans, corn, chili powder, paprika, salt and black pepper and cook just until everything is heated through.

Oil a 9 x 13 glass baking dish or casserole dish, then arrange a single layer of corn tortillas on the bottom, tearing or cutting some of the tortillas to make them fit. Cover with half of the meat sauce mixture and half of the cheeses, and then place another single layer of tortillas down, again tearing or cutting some of the tortillas to make them fit, and top with the remaining meat and cheeses. 

Bake for 20 to 25 minutes or until cheese is melted, then let it cool for a few minutes before serving and sprinkle with freshly chopped cilantro.

Leftovers #58 ~ Indian Fried Rice

Having leftover rice always means fried rice. It is quick and easy to make with the added bonus of using whatever you have on hand. I always seem to make Chinese Fried Rice, which I enjoy immensely however wanted to try and create an Indian Fried Rice that I felt equally the same. Never relying on one recipe alone I stumbled across a few and created this fried rice dish; a spicy and aromatic dinner that is richly flavourful as a side or on its own; and adjusting the amounts to accommodate how much leftover rice you have is simple with this recipe.   

Indian Fried Rice

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1 can chickpeas

2 carrots, peeled 

1 onion

3 to 4 cloves of garlic

1 red chilli or 1 dried red chili 

1/2 cup frozen peas 

1 teaspoon ground coriander seed

1 teaspoon chili powder

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon whole cumin seed

2 tablespoons Garam Masala

1/2 teaspoon salt

3 to 4 dried or fresh curry leaves

1 to 2 tablespoons oil

1 to 2 tablespoon vegetable stock

3 - 4 cups day or two old rice, jasmine or Basmati

fresh coriander

In a small bowl add all the spices, except the curry leaves, and salt and gently whisk together to combine. Place the curry leaves on top. Set aside.  

Pour the can of chickpeas into a mesh sieve and rinse thoroughly allowing the water to drain. 

In the meantime chop the carrots, onion and fresh chili, if using. Using a garlic press mince the cloves of garlic. 

Add 1 tablespoon of oil to a large pan and allow to warm up over medium-high heat. Then add the chopped carrots and onion, minced garlic, chili and chickpeas. Let the veggies cook for about 5 minutes over the heat before adding the peas. This way the carrots and chickpeas will soften but still hold their shape and crunch. If you prefer to cook them all the way through then cook for a little bit longer.

When the veggies are cooked add the spice mixture with the curry leaves to the pan. The mixture will become quite dry; add the 1 to 2 tablespoon of oil and 1 to 2 tablespoons vegetable stock and heat for a few minutes longer before you add the rice. 

Add the leftover rice. When the rice has been completely mixed with the vegetables and coated with the spices remove from heat and add the fresh chopped coriander, if using, and serve immediately. 

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.

Healing Spices ~ How Turmeric, Cayenne Pepper, and Other Spices Can Improve Your Health, Life, and Well-Being

Spices have earned a place in pantries and kitchens around the world and often if not most times are the key or sole ingredient to a dish. Fresh herbs and spices are best however dried should not be overlooked, they are handy. Some believe that if you want to add more flavour to your food and possibly cut down on salt, sugar and oils, spices are the way to go. 

Spices flavour many dishes, sauces, and meats however they seem to offer some benefits such as improving certain aliments and overall health. Spices, such as turmeric, cinnamon, ginger garlic, cloves and sage, to name a few are abundant in antioxidants and polyphenols, which may help with inflammation and may help chronic conditions.

I didn't know much about Instructables.com until I was given this book. It is a compact cookbook with dozen of cooking and baking recipes including beauty remedies with step by step guides. Not only are there recipes and remedies but this book gives a detailed guide about the benefits of each spice and herb. The photos in the book are step by step no frills which adds to its charm; as any glossy artistic food photos would completely deminish that. The book is quirky however insightful and helpful. Good, if you are curious about spices and herbs in a compact form and the recipes are easy to get you started. 

I will share the Tikka Masala recipe, as it is written from the book. To find out more about Instructables and other recipes, visit their website, Instructables.com

Chicken Tikka Masala with Turmeric Rice - by Nerdinista

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Step 1: Chicken Tikka Masala

Ingredients:

2 chicken breasts

1 tablespoon canola oil

1 tablespoon olive oil

1/2 large onion

1 medium tomato

2 small cloves of garlic

1/4 piece (about 1 inch) ginger root

1 teaspoon cumin

1 teaspoon garam masala

3 tablespoons water

2 tablespoons sugar

1 teaspoon salt

For the marinade:

1/3 teaspoon salt

1 teaspoon garam masala 

2 small cloves garlic

1/4 piece ginger

2 tablespoon plain (or vanilla) yogurt

Trim the chicken and cut into small cubes. Mix all marinade ingredients and fold in to chicken. Marinate at least 15 minutes, but the longer the better.

Chop onion, tomato, garlic, ginger. Sauté onions in canola oil over low heat until golden brown. Add garlic and ginger and sauté until fragrant. Add tomatoes and sauce until moisture has evaporated. Add cumin powder, garam masala, salt, and sugar, then simmer for 2 minutes. Add water and simmer for 2 minutes. 

In a separate pan heat olive oil and sauté chicken over low heat. Add chicken to sauce and mix well. Bring briefly to a boil before removing from heat. Transfer to a plate and serve!

Step 2: Turmeric Rice

Ingredients:

1 cup rice (I used basic brown)

1/2 teaspoon salt 

1/2 teaspoon turmeric

1 tablespoon butter

1 cup chicken broth

Wash and drain rice -  soak in fresh water for 20 minutes and drain. Melt butter in pan on low, add rice and stir-fry for 1 minute. add salt and turmeric, then stir. Add chicken stock and bring to a boil. Reduce to low, cover, and let simmer for 15 minutes. Remove from heat and let steam for 5 minutes. Stir and serve! 

Have a wonderful weekend everyone! - JD 

Apple Curry Soup

I know this may look like apple sauce however it is much more complex than that. Subtly sweet apples and spices bring all the warmth of the season in one comforting bowl. Dunking crisp samosas or roasted pieces of sweet potatoes in this soup is an unrestrained must for myself. Feel free to adjust the spice according to your taste.

Apple Curry Soup

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5 to 6 larger apples, cored and sliced into pieces

2 cups water

2 tablespoons curry powder

1 tablespoon lemon juice

1 teaspoon mixed spice

1 teaspoon chili powder

pinch of salt

Combine all the ingredients in a slow cooker and cook on low for 8 hours. Puree, in small batches in a food processor or blend using a handheld blender. Reheat for an hour. Serve warm with a dollop of sour cream or creme fraiche. 

It has been one of those short but long weeks... where Wednesday is going along fine only to realize it's actually Tuesday, you blink, and it's Friday. Yes, one of those weeks... 

Have a nice weekend everyone! - JD  

Mulled Wine

When it's cold outside this will certainly keep you warm and toasty. Fragrant mulled spices and wine simply embody the many shared celebrations throughout the holiday season. 

Mulled Wine

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In a large stock pot, bring 1/2 litre of water and spice bag to the boil. Simmer for 15 minutes. 

Add 1 litre of red wine, a 1/2 litre of orange juice, 1 oz of brandy and sugar to taste.

Gently heat to serving temperature. Stirring constantly. Do not boil. 

Notes: spice bag - place cinnamon sticks  orange peel, all spice and cloves in a muslin cloth. Tie with string. If you do not want to create your own then any ready made or prepared mulled spice bag will do.

Hope everyone is done with their Holiday planning and preparing. Wishing you the Merriest! - JD 

Food Photo of the Day ~ Spicy Cornbread

Usually when I make cornbread I bake a no fuss plain version to satisfy the masses however this time I felt the need to add about 1 tablespoon of crushed dried chilies, a nice dose of maple bacon seasoning mix, and more than a handful of grated Monterey cheese,  for the top. The bread smelt wonderful as it baked. It had a very palatable smoky sweet flavour with the right amount of heat... spice and the melted cheese on top, golden brown perfection. 

Enjoy the sunshine and have a great weekend everyone! - JD 

Chickpea & Cauliflower Curry

I really enjoyed creating this for dinner... super delicious and full of, what I call, spicy goodness. Cauliflower and chickpeas were a great way to change up one of our dinner favourites, curry. This curry sauce is easy and able to adapt to any veggies you wish to add or meat, if you are so inclined, however it was unanimous that this vegetarian version was the preferred dish hands down! 

Cauliflower & Chickpea Curry

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2 tablespoons coconut oil

1 onion, diced

2 cloves of garlic, peeled and crushed

fresh ginger, peeled and crushed

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground turmeric

1 large can of diced tomatoes

1x 15 ounce can of coconut milk

1 x 15 ounce can of chickpeas, drained and rinsed

1 medium head of cauliflower, cut into florets

4 teaspoons garam masala

Fresh chopped cilantro for a garnish

In a large stock pot, heat the coconut oil over medium heat. Add the onion, garlic and ginger and sauté for about 10 minutes. Stir in the coriander, cumin, cinnamon, turmeric, and sauté for 1 minute.

Add the tomatoes, chickpeas, cauliflower and coconut milk. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Stir in the garam masala and cook uncovered for about 10 minutes, until it thickens slightly. Stir in the fresh cilantro. Serve with your preference of rice. 

Hope everyone is having a good week. Just think... the weekend is almost here. - JD  

Food Photo of the Day ~ Pumpkin Bread

I knew it would not be long before I made another one. The smell of this baking is so comforting that I can not fathom why I would want to snack on anything else. I posted the full recipe last month and I made a few tweaks here and there. I halved the vegetable oil to a 1/4 cup... as for the 1 cup of sugar, I did 1/2 cup caster sugar and 1/2 cup coconut sugar; also I changed the 1/4 of water to 1/4 cup of almond milk and added a bit more molasses. Skipped the walnuts and simply added pumpkin seeds and coconut on top before baking. For me this was the best. Very moist and spongy. Dense yet light. Perfect with afternoon tea or coffee.  

Hope your week has been a good one so far. - JD 

Leftovers #19 ~ Tea Infused Apple Compote Sauce

Leftover tea usually gets enjoyed as ice tea or on occasion as a Flappers ice tea however this time I had a few apples that had seen better days and decided to make a tea infused apple compote. Which became the delicious filling for crêpes. With only 4 ingredients it is super easy to make. 

Tea Infused Apple Compote Sauce

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Apples, peeled, cored and chopped; I used about 8 to 10 Granny Smith apples.

Leftover tea or freshly brewed tea, any flavour; I had about 1 cup and a bit of Fortnum's Smoky Earl Grey.

Cinnamon, how much depends on taste; I used about 2 teaspoons.

Sugar, dark brown or casters, it is up to you; depends on how sweet you want the compote to be. The tea I used had a very rich, smoky flavour so I wanted to add a bit of sweetness to balance the compote not to totally decimate the teas flavour.

Possibly after boiling you made need to thicken the sauce that is created by mixing a tablespoon of cornstarch with water in a separate bowl then adding it to the apple mixture; I did need to add a bit of this to thicken the sauce even though the apple to tea ratio was more, as you can see from the photo below. 

Place all ingredients in a large sauce pan and bring to a boil then turn down to medium heat and continue to simmer until apples are soft... not mushy they should still have some bite left.  

Remove from heat and if need be then stir in the corn starch mixture to thicken the sauce. 

Using a hand blender roughly chop the apple mixture however not blending too much as you do not want it the consistency of apple sauce. If you do not have a hand blender then use a stationary blender by pouring the apple mixture into the blender's jug, after it has slightly cooled, doing a few rough pulses however do not over blend.

This compote is great for crêpes, pancakes, French toast, cake fillings, served with cheese and crackers, pork, and chicken. Very versatile and easy to make. 

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 

Leftovers #7 - Roasted Potato and Chickpea Salad

I made this quick and simple salad by putting to use the leftover roasted potatoes we had the other night and about 1/3 cup of chickpeas that were leftover from those yummy Chickpea and Chocolate Chip cookies. 

I first chopped the the celery and green onions and placed them in a bowl. I then added the chickpeas. I diced, without any rhyme or reason, the potatoes and added them to the bowl. Tossing gently and adding about 1/2 cup of mayonnaise and a 1/4 cup of greek yoghurt. Then came a couple of pinches of pepper. A 1/4 teaspoon of cumin and 1 1/2 teaspoons of curry powder. You can always adjust the cumin and curry spices to your liking. I luv the taste and aroma of curry therefore I could not resist adding a bit more. Stir gently to coat. Let it mellow for about an hour, or longer if possible, in the refrigerator so all the flavours can come together. Then serve. 

I washed and cut the top of of a red pepper. Cleaned out the inside and placed the potato salad in the hollowed out pepper. There is a little bit left for today's lunch and I am sure the curry flavour has intensified.  - JW  

The Incredible Spice Men

I did not get the priviledge of watching these two men on British television however my fiancé did. And later that day when we were out and about I stood and listened to him recount their appearance. I immediately became intrigued and left the shop with their cookbook. Returning to Canada I googled them and found them on Youtube, Twitter and Facebook. After watching some of their Youtube videos I was even more delighted to have bought their cookbook. These two gentlemen are eloquent, and funny. You can tell they are passionate about what they do and make it look so effortless.

The Incredible Spice Men are taking spices to new levels. Adding twists to many traditional British recipes. They use some of my favourite  spices... cumin and cardamom. Spices are one of the oldest ingredients bought, sold and traded. Rather than accumulate in your pantry, they want to you to rethink and use those spices in dishes you are creating. They list 10 spice which they use and which should be in every pantry. They are: Cassia Bark, Cardamom, Cloves, Cumin, Corriander, Cinnamon, Chili, Nutmeg, Pepper, and Star Anise. Plus there is a wealth of information regarding each spice written as Spice Focus. I am unsure if I can find Cassia Bark in Canada however I will do some research. 

This cookbook is gorgeous and rich from page to page. Everything pops out at you. After leafing through the book from front to back, I went from back, re-reading recipes and gazing at the recipes and photos until I got to the front covers, again. I found this cookbook inspiring. When I made spaghetti sauce with minced chicken I added a fair bit of cumin and it was the best thing I could have done! I want to try Tony's Pawn Pilaf and Punjabi Spiced Salmon. Cyrus's Apple and Pear Chutney and Shepherd's Pie with Oomph and Aah. There are so many wonderful recipes one is left completely mystified.  

Watch one of Tony and Cyrus's videos regarding their cookbook by clicking *HERE*. I know I have seen another video of theirs on Youtube however I can not locate it at this time. I highly recommend this cookbook. Spice up your life! - JW  

Herbes de Provence

And here is the infamous Herbes de Provence that seasoned the roast beef on Wednesday night. Silly, but I just had to open the jar and have a good smell before writing this post. Truly this makes me forget about the weather outside! - JW 

Mixed Seasons

I luv going to Winners mostly to check out their food hall/cookery sections. You can find all sorts of things you need and don't need. I really couldn't say no to this bottle of spice. It is so versatile. I shake it on my popcorn, add it to my guacamole and dips... you can even season chicken and fish with it. Sprinkle it on potatoes whether it be baked or mashed. There is a real sense of fresh tanginess followed by a bit of heat with this mix spice. Makes me dream of summer days... sipping refreshing beverages, lounging in the sun, the gentle summer breeze, the smell of a BBQ, the endless summer sky and the late summer nights... I guess anything goes when paprika, lemon and lime are involved. It's all on how you use it!

What is your favourite seasoning combination? - jw

Paprika

When I see the word paprika two things pop into mind: deviled eggs and Hungary. I have got my spice on for Spanish Smoked Paprika. I have been using it quite a bit with my cooking. Although there is a spicy and *very spicy* I was only able to find mild. Because of that I tend to use a heavy hand when dishing out this spice.

Paprika is made from ground dried bell peppers or chili peppers. And is used to colour or flavour any dish. This mighty spice is produced in many countries such as Hungary, Serbia, Spain and America. Hungary being the major source. In North America paprika is mostly used to garnish. Whereas in Europe it it mostly used to season sausages, goulash, rice dishes, stews and soups. The latter is exactly how I like to use paprika. I have read that if you gently heat paprika in oil it brings out the flavour. The Netherlands is another major producer and distributor of paprika. The peppers used to make paprika are high in Vitamin C. Paprika retains so much Vitamin C it contains more Vitamin C, by weight, than lemon juice. High in Vitamin C and antioxidants. No wonder I use it whenever I can.

What is your spice? - jw

© photo by Jacqueline Williams