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. 

Savoury Bread Pudding

 

One pan dinners are pure bliss. Part of that joy, often means less prep and just a wee bit of cleanup. A flavourful and exquisite meal can be made by using a few basic kitchen staples such as eggs, butter, milk/cream, cheese and bread. A savoury bread pudding has all the comfort and spongy eggy goodness you would expect from such a substantial stodgy dish.

Savoury Bread Pudding

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3 - 4 tablespoon olive oil

1 medium onion, chopped

4 cloves of garlic, minced

1 package of chopped frozen spinach, thawed and drained

4 - 6 cups cubed bread

2 tablespoons herbs de Provence

1 cup shredded or crumbled cheese

6 eggs

1 cup heavy cream

1 1/2 cups 2% milk

1/4 teaspoon sweet smoked paprika

salt and pepper to taste

cherry tomatoes

extra cheese 

Preheat oven to 375ºF (190ºC).

Heat olive oil in a large frying pan and cook the onion, garlic and spinach until onion is just soft. Add the herbs de Provence to the oily vegetable mixture and toss to coat.

Toss the bread cubes in the olive oil, onion, garlic, spinach and herb mixture as best you can, not every piece needs to be coated. Place in a well oiled deep sided 9 x 13 inch rectangle baking dish. Toss with half of the cheese. 

Beat together the eggs, cream and milk. Add the paprika and a dash of salt and pepper and whisk together. Pour over the bread in the baking dish. Randomly place cherry tomatoes on top and sprinkle with the remaining cheese.

Bake for about an hour, or until browned and the cheese has melted, a knife inserted into the centre should come out clean. Place fresh springs of rosemary on top before serving. Serve with a side of lightly steamed green beans. 

Notes: Fresh spinach can be used instead of frozen spinach. 

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 ~ Spinach and Feta Quiche

Curating scrumptious meals is a breeze with frozen spinach. Whether its pasta sauce, an addition to a savoury pie or stew, pizza or quiche one has to admit it's a convenient ingredient to have on hand. During the colder months when just about any leafy green may look questionable, frozen spinach is the way to go. This spinach and feta quiche is the perfect Spring time feast on it's own or with a salad. 

Have a lovely weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Korean Bibimbap

My son created this dinner for us, it's one of his favourite meals, Korean Bibimbap and it was so delicious. I have enjoyed Bibimbap many times however his efforts were extremely tasty. It was nice of him to make dinner for us. I was able to have the evening off, so to speak, from the kitchen and relax although I did offer a helping hand to keep the kitchen running smoothly. 

Have a good weekend everyone and stay safe! - 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 

Leftovers # 51 ~ Chicken Pineapple Coconut Curry Wrap

Wraps whether for lunch or dinner are a fantastic way to pull together and use up leftovers and also an easy way to fill the hungry void. In this case last nights curry became today's lunch. With just a few one hand ingredients like baby spinach leaves and dried coconut I was able to create a tasty meal in minutes. Just fill a wrap with leftover rice, sprinkle some dried coconut flakes, place baby spinach leaves on top of the rice and coconut then spoon the preheated chicken pineapple curry over top and roll, as you please. Simply delicious!   

I am experiencing some computer issues which explains the late post therefore I will be spending the next few days sorting the issues out. So I will wish everyone a lovely weekend and to stay safe, now. - JD 

Tomato, Chickpea and Pasta Soup

Lately I have been getting my soup on. I find it relaxing standing over a large stockpot and throwing ingredients in; inhaling the smells and watching it all bubble and come together. Magically creating a hearty meal in minutes.  

Tomato, Chickpea and Pasta Soup

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2 tablespoons olive oil 

2 large cloves of garlic, crushed

100g frozen chopped spinach, thawed and drained

540ml tin chickpeas, drained

796ml (28fl oz) tin low or no salt diced tomatoes

900ml vegetable stock

1 1/2 cups passata sauce (strained tomatoes)

1/2 cup small pasta shapes, for soups

freshly ground salt and black pepper, to taste

2 sprigs of fresh thyme

Gently heat the olive oil and garlic in a stockpot over medium heat until the garlic is soft and just starting to brown. Add the spinach and the drained chickpeas and stir. Add some salt and black pepper. 

Add in the diced tomatoes, vegetable stock, passata sauce and pasta shapes. Give a good stir. Add the sprigs of thyme. Bring to the boil then reduce the heat until the soup is simmering. Stir occasionally and simmer for about 15 to 20 minutes or until the pasta is tender. Remove the thyme springs before serving. 

Notes: You can use dried herbs and seasonings if you do not have fresh. The pasta shapes I used were No52 DITALINI.   

More snow fell over the weekend and warmer weather started this week off; which is always nice. Hope everyone had a great weekend! - JD 

Savoury Galette

I make plenty of sweet dessert galettes so why not add a savoury one to that list. A breeze to whip up and delicious this is suitable anytime... for breakfast, lunch or dinner. You may want to adjust the vegetables according preference or season. 

Savoury Galette
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1 medium eggplant, sliced
1 medium zucchini, sliced
200g sliced mushrooms
1 medium red onion, sliced into rings
fresh or frozen spinach, chopped
5 to 6 small tomatoes, halved 
1 - 2 tablespoons olive oil
2 to 3 cloves garlic, crushed
Summer Savoury or Herbs de Provence 
dash of balsamic vinegar

ready made puff pastry, thawed, according to package
passata sauce

Preheat oven to 375ºF.  

In a large skillet, over medium heat, add the oil, onions and crushed garlic. Sauté for a few moments then add the remaining vegetables, except the halved tomatoes, and seasoning. Continue to sauté until just tender. Add a dash of balsamic vinegar and stir to combine. Remove from heat and allow to cool, slightly.

Roll out the ready made puff pastry according to package directions. If no parchment paper is provided, place a piece of baking parchment paper, on a clean flat surface, before rolling the puff pastry out, and roll the puff pastry on top. Once rolled to a relaxed and desired size, place with the parchment paper on a baking sheet; spoon passata sauce in the middle spreading out towards the edges, making sure to leave about an 1 inch gap between the sauce and edge. Place the vegetable mixture over top of the sauce and fold the edges inwards; towards the centre of the free formed pie. Randomly place the halved tomatoes on top. 
If you forget to place the rolled out dough on the baking sheet before assembling, not to worry, carefully and quite possibly with help, gently glide the now formed pie with the parchment paper onto the baking sheet.  

In a small bowl, beat an egg with with a teaspoon of water and a pinch of salt. Brush the egg wash over the folded pastry edges, to seal any cracks and to create a lovely golden colour once baked. Sprinkle seasoning over the egg wash, if you wish. Place in the preheated oven for about 30 minutes or until the pastry has puffed up and is nicely golden brown. Remove from oven allowing to rest for 1 minute. Sprinkle with freshly grated cheese or crumble cheese over top.  

Hope everyone had a lovely weekend. Out with the extreme cold and in with some warmer winter temperatures, so to speak. - JD 

Vegan Frittata

I stumbled upon this recipe after a friend shared it on-line. The ingredient list may look long however don't let that stop you from making this delicious dish. 

Vegan Frittata

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half an onion, chopped in half

2 - 3 stalks of celery, chopped in half

2 carrots, peeled and chopped in half

2 garlic cloves, peeled 

1 cup of broccoli 

200g chickpea flour

3 tablespoons nutritional yeast

1 teaspoon turmeric

1 tablespoon thyme

1 teaspoon baking powder

1/2 teaspoon salt

some pepper

2 1/4 cups Veggie stalk

1 cup chopped spinach

Preheat oven to 400ºF (200ºC) Using vegan butter, butter the bottom and sides of a quiche or baking dish. Set aside.

Using a food processor, pulse/blitz the onion, celery, carrots and garlic a few times. Then add the broccoli and pulse/blitz again. Set aside.

In a large bowl combine the chickpea flour, nutritional yeast, turmeric, thyme, baking powder, salt and pepper together; then add the veggie stalk, blend until smooth. Fold in the blitzed veggies plus the spinach. Pour the mixture into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes or until brown.  

Notes: With a few simple changes this recipes lends itself for modification if you are not vegan however the recipe as is, is great! 

You can find the video recipe on Youtube titled Easy Vegan Frittata by Vegish. or Vegish (vegish foods) on Facebook.  

Hope everyone is having a good week. Stay warm! - JD 

Food Photo of the Day ~ Mushroom and Spinach Risotto

Mushrooms and spinach are great together... add some Arborio rice, wine, vegetable stock, and parmesan cheese and they make one very delicious risotto that compliments just about any meal. I enjoy making risotto because of the multi facet of layers... steps that go into this dish; and how everything comes together so beautifully and taste great. 

Hope everyone had a great weekend! - JD 

Leftovers #24 ~ Meatloaf with Spinach

I do enjoy eating my spinach raw however I also keep some of those frozen blocks of  chopped spinach on hand. They are ready to use and save time. It depends on what I am making and how much spinach I need; this time I had some leftovers so I decided to add the remainder to the meatloaf I made for dinner on Sunday, as part of our Sunday roast meal. It was a very welcoming change that added a bit of colour to this ordinary classic dish while adding some vitamins and minerals. You can tell from the photo that the food was straight out of the oven, off the stove and on to the plate as there appears to be a foggy steamy haze lurking about. Perhaps it is the steam of meatloaf's past.

Nice golden brown top, moist and an excellent way to add more veggies and nutrients to a meal. 

It is Wednesday and the holiday baking continues... - JD 

My Week In Food

This is my version of the Coronation Chicken salad. Nothing can get better unless you can add a bit of curry to it. Fresh red peepers and celery. Diced chicken. A handful of crushed almonds. Some mayonnaise and curry powder. Keeping calm and caring on never tasted so good. 

Getting back to basics with this spinach Greek salad. Colourful and fresh all settled with a savoury dressing. 

I made a pot of tangy barbeque sauce... 

That was poured over chicken drumsticks and baked in the oven. 

A trip to the farmers market earlier this week had me bringing home all sorts of fresh and tasty goodies. This red lentil pate is one of them. Delicious with crackers and pita bread. It can also be used as a sandwich spread. 

I did say curry earlier and I am saying it again. I found this spice mix at the grocery store, Save On Foods. Just add the chicken, tomatoes, and cream. Making curry from scratch just got easier. I found the chicken curry to be spicier than others however I feel it is more of a true chicken curry. I highly recommend this spice brand.     

And finally... I used the Camp coffee in baking and last night I decided to make a coffee with it. Very easy to make add about 8 ounces of hot milk to 1 1/2 teaspoons of Camp coffee. As the milk was heating I used a whisked to give it a bit of froth. It had a lovely mild caramel flavour. I have also been told that you can make it with hot water and then add the milk. 

Hope everyone has a good weekend! - 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.

  

Spinach Pasta

Not only do I like to share recipes and talk about cookbooks I also like to share certain kitchen, cooking, baking and household products on my blog. I usually make lasagne twice a month. On one of my visits to the Italian Centre I found these sheets of oven ready spinach pasta. They were a bit on the expensive side about $5.69 Canadian. Regardless once I saw them I was itching to try them. The package states that they cook in about 25 minutes and all you have to do is soak, or in my case run hot water over each pasta sheet, for a few minutes and arrange in a pan how ever you like. Easy! The spinach noodles changed our highly regular rotated popular dinner, that is a mouthful, into something a bit more healthy and fun! - JW