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.  

Our Garden of Delights

As you may have guessed I've been making a bit of basil pesto in my spare time and freezing it for those cooler autumn and cold winter days when comfort food is at its height. It will be refreshing and bright to have on hand and savour the flavour of our summer.  

 

More than a handful however here are just some of the many juicy tomatoes that have come from our wee garden and made it to our kitchen. Nestled in sandwiches, tossed in salads, simmered in sauces or ate as is, nothing compares to their fragrancy, bright bold colour and taste.  

Here is the infamous basil plant that has given so much and created some flavourful dishes. It was much taller before I took this photo but then again we have used so much already. The regrowth of this plant is amazing and I am sure by the end of the season we will have a bunch of lovely dried basil. The oregano plant we chose to leave inside, is much smaller, is thriving so well too.   

Our glorious tomatoes in action and blazing in the hot sun. Regrowth has been steady which has made for such a great tomato year in our garden. We also have peppers, both sweet and hot and their offering although fruitful has been a bit slower especially with the sweet peppers.  Last year we had such a wonderful yield with them that I had to freeze the remaining ones at the end of the season. Which was great as it provided us with peppers throughout winter. This year I think the hot peppers will exceed the sweet peppers, which is absolutely fine.  

Spring Salad

 

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

Moroccan Chicken Stew

The blend of flavourful seasonings adds much warmth to this stew while the cherry tomatoes and golden raisins give it a touch of bright sweetness. The chickpeas and chicken absorb most of these flavours making this such a pleasant well rounded meal bursting with spicy sweetness. 

Moroccan Chicken Stew

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Serves 6

3 pounds bone-in chicken thighs

2 teaspoon salt 

1/2 teaspoon black pepper

3 tablespoons olive oil

1 small yellow onion, chopped

4 garlic cloves, minced

1 can (156 ml) tomato paste

1 medium zucchini, sliced

2 carrots, chopped

2 1/2 teaspoons ground turmeric

4 teaspoons Moroccan Spice Blend

1 pint (551 ml) pint cherry tomatoes

1/2 cup golden raisins

1 cup low sodium chicken broth

1 can (398ml/15oz) chickpeas, drained and rinsed

2 tablespoons fresh parsley, minced

Preheat the oven to 400ºF (200ºC). Season the chicken thighs with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat the oil in a Dutch oven over medium heat. When the oil is hot, add the chicken and sear on both sides for 2 to 3 minutes, until just brown. Transfer the chicken to a plate, then set aside.

Add the onion and garlic to the same pot and cook for 5 minutes over medium heat. Next, add the tomato paste and cook it for 2 minutes, stirring constantly. Next, add the zucchini and carrots and cook together for 10 minutes. Season the vegetables with turmeric, Moroccan spice blend, and the remaining salt and black pepper, then toss in the cherry tomatoes and golden raisins.

Add the chicken broth and chickpeas to the pot, then bring the stew to a boil. Next, add the chicken thighs in the stew, then cover with Dutch oven and place it in the preheated oven for 25 minutes, or until the chicken is cooked through. Remove the stew from the oven and dress it with the parsley before serving. 

Notes: if you can not find Moroccan Spice Blend then mix together the following spices to create your own: 

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon turmeric

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoon onion powder

 

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. 

Meaty Tomato Sauce

 

Tomato sauce, in its simplicity is a tangy seasoned palette pleaser, add in other ingredients like spinach, onions, herbs, red wine, vodka, meat or a soy meat substitute and that enhances not only the flavour but the depth of something so fluid, so generously spoonable over any pasta... simply delectable and savoury. You can omit the meat, if you wish, it will still be a wonderful sauce for pasta and to dip pieces of a crusty Italian bread into or use it as a base for lasagnes and other saucy pasta dishes.  

Meaty Tomato Sauce

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1 tablespoon olive oil

1 lb. ground beef 

1 medium yellow onion, chopped

1 large can of low salt diced tomatoes

1 small tin of tomato paste

1 tablespoon balsamic vinegar

2 teaspoons Herbs de Provence 

1/2 teaspoon dried red chili flakes

salt and pepper, to taste

In a large deep fry pan over medium-high heat add the olive oil wait a few minutes for the oil to warm up then add the chopped onions. Stir and allow the onions to get semi transparent. Add the ground beef and using a wooden spoon break up the beef and mix with the onions. Stir constantly, allowing the beef to brown. Once the beef has browned add the can of diced tomatoes, tomato paste, balsamic vinegar, Herbs de Provence, red chili flakes and salt and pepper. Stir to combine together. Reduce heat to low-medium and allow to simmer for 20 to 30 minutes, stirring occasionally to prevent sticking. Taste and adjust the seasoning according to preference.  

     

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.    

Beef and Beans with Pasta

This recipe is from the Kid's Menu in Nigella Lawson's How to Eat cookbook, and before you can raise an eyebrow, this is a nourishing meal that will be reoccurring on our table and quite possibly yours, regardless of age. With a few simple ingredients you can create an easy one pot, one bowl dinner worth every spoonful. For more information and other recipes visit nigella.com

  Beef and Beans with Pasta - Nigella Lawson

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serves 4 

1 onion

1 clove of garlic

1 carrot

1/2 stalk of celery 

1 - 2 tablespoons olive oil

8 ounces ground beef

1 x 15 ounces tin of borlotti beans or pinto beans (drained)

4 cups beef broth

1 x 14 ounces tin of diced tomatoes

1 glug of red vermouth or red wine (optional)

8 ounces macaroni

Parmesan cheese to serve

METHOD:

1. This is all you do; put the onion, garlic, carrot and celery in the food processor and turn on for a few seconds until you have a finely chopped orangey-jade mess. (If chopping finely by hand I might, out of laziness or time pressure, not bother with the carrot or celery) Cook the vegetables in the oil in a medium - large saucepan or enamelled cast-iron casserole / Dutch oven for 5 - 7 minutes over medium heat, until beginning to soften at the edges, but not brown. Stir regularly.

2. Turn the heat up, add the beef, and turn it in the hot pan, pushing it and breaking it up with a wooden spoon, spatula or fork, until it loses it raw redness. Add the drained tin of beans, then slowly stir in the beef broth, and tin of diced tomatoes (and a slug of red wine you've got a bottle opened somewhere, or red vermouth if you prefer, as I do often.)

3. Bring to the boil, add the macaroni, let it come to the boil again and then turn down the heat and cook, uncovered, at a robust simmer for 18 - 20 minutes, stirring every now and again during the time to make sure nothing's sticking to the bottom of the pan. When it's cooked, the pasta tender, much of the liquid should have evaporated, or been absorbed and what you'll  have is a thick, busy stew of soup. Add a splash of hot water if you feel it needs it. Taste for salt and pepper, grate some Parmesan over, if wished, and let the eaters grate some more themselves. 

The weather kept waxing and waning before the super flower blood moon and ultimately ended in a wash of cloud cover. Hope those lucky enough to catch a glimpse marvelled in its view. - JD  

Spicy Red Lentil Dal

 

This aromatic recipe is absolute comfort food that makes for a fabulous quick weekday meal... or any time you fancy. It's delicious, satisfying and fulfilling. The green chilli is optional; it heightens and adds a spicer kick although the cilantro is a palette cleansing must. 

Spicy Red Lentil Dal

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serves 4

1/2 cup red split lentils

5 - 6 tablespoons light olive oil

1 small bunch scallions (green onions), chopped

1 teaspoon finely chopped fresh ginger

2 cloves crushed garlic

1 1/2 teaspoons chilli powder

1/2 teaspoon cumin

1 1/2 teaspoons turmeric powder

1 can diced tomatoes 

1 1/4 cups water or vegetable broth

1/2 teaspoon salt

1 fresh green chilli pepper, seeded and finely chopped, optional

chopped fresh cilantro, to garnish

Rinse the lentils throughly and set aside until needed.

Heat the oil in a heavy-bottom saucepan. Add the scallions to the pan and fry over medium heat, stirring frequently, until lightly browned.

Reduce the heat and add the ginger, garlic, chilli powder, cumin, turmeric and diced tomatoes. Briefly stir-fry the scallions with the spices and tomatoes. Add the lentils and stir to blend.

Add the water or broth, which ever you are using, to the lentil mixture, reduce the heat to low, and cook for 20 - 25 minutes.

When the lentils are tender, add the salt and stir gently to mix well.

Transfer the lentil dal to a serving dish. Stir in the green chilli and serve immediately, garnish with fresh cilantro.

More lovely weather our way after a bit of rain. Stay safe, everyone! - JD 

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 

Leftovers #50 ~ Taco Pie

Often times when we have tacos there is leftover meat. Usually we use it for flat bread sandwiches or homemade pizzas this time I decided to make a taco pie. With a few simple ingredients and modifications, depending on your pantry, you can make this no fuss dinner in minutes.  

Just roll out homemade or ready made pie crust into a big circle, the best you can. You may form the crust traditionally in a baking pie plate or shape free form; I like the latter because it enables me to just get on with making it, less fuss, more rustic.

Preheat oven to 375ºF (190ºC). If you do form the crust into a baking pie plate you may have to adjust the baking time. Place the rolled pie crust onto a lined baking sheet, with baking parchment paper. 

Spoon taco sauce or crushed tomato sauce and salsa over the crust, leaving a space about 1 inch from the sides. Then sprinkle leftover taco meat, black beans, corn, chopped tomatoes and shredded cheese. Fold the sides inward toward the centre of the pie, not completely covering. It doesn't have to be perfect that is part of this rustic charm. Brush the exposed crust with an egg wash and sprinkle with parsley. Bake in the preheated oven for about 30 minutes or until crust is nicely golden brown and the filling is bubbling. Remove from the oven and sprinkle with green onions, red onions, or lettuce. Serve with dollops of guacamole and sour cream. And that is one delicious and done dinner!

Have a nice weekend and stay safe everyone! - 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 

At The Market

Those fresh weekend market finds... rainbow tomatoes, creamy new potatoes, crisp peppers, tangy sweet coronation grapes, and a brimming mixed fruit box, filled with cherries, grapes, golden plums, peaches, nectarines and apples! 

Again, have a lovely long weekend! - JD  

The Market

Like most weekends we went to the market. Amongst the rainbow tomatoes and nectarines we found some lovely golden plums. I never had a golden plum before. I found the taste to be a bit sweet and tart. A nice combination which I enjoyed.

 - JD 

Food Photo of the Day ~ Greek Salad

We have had a run of warm weather and bright sunshine only to be handed overcast skies and snow however that doesn't mean we can enjoy a crisp salad. I crave salads year round and like to make easy additions to a classic one such as this. Romaine lettuce is a great way to add to the abundance of a Greek salad. Keeping it crisp and fresh!  

Hearty Soup

On those days when something substantial will only do; there is this soup which seems more like a stew. This tomato based soup is nestled with lentils, peas and pearl barley and will keep you content for quite awhile.   

Hearty Soup

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2 tablespoons (30ml) vegetable oil

1 medium onion, diced

1 cup (250ml) soup mix (consisting of green split peas, yellow split peas, white long grin rice, pearl barley, and red split lentils)

2 tablespoons summer savoury

1 - 2 teaspoon thyme 

1 28oz (796ml) can of no or low sodium diced tomatoes

4 cups (1 litre) low sodium chicken or vegetable stock

2 cups (500ml) water

Place the oil and diced onion in a large saucepan and cook over medium heat for about 5 minutes.

Rinse the dry soup mix then add the rinsed soup mix, the diced tomatoes, chicken stock, water, and herbs into the saucepan with the onion. 

Bring to a boil. Reduce the heat, cover and simmer for 60 to 90 minutes. Serve.

Notes: You may try adding different herbs and seasonings. Adding curry powder would be a fantastic way to add a bit of kick.  

Hope everyone had a great weekend. Seems like warmer weather is set our way for this week.  - JD 

Food Photo of the Day ~ Nachos

The cold weather has struck again so a round of epic nachos were in order. Crispy bacon, refried beans, corn, black beans, freshly diced tomatoes, and of course, melted sharp cheddar cheese. Topped with chopped lettuce and sprinkled with a chili pepper and lime seasoning salt. These were happily served... and devoured with salsa, sour cream, and a homemade guacamole dip. Perfect for sharing!

Hope everyone had a great weekend! - JD    

The Summer Salad

Summer is here and what a way to start then with a light crisp salad. This is by far the simplest salad to make however there is much to be said about it's taste. Cucumbers, tomatoes, onions, and herbs infused in a light dressing... crisp and refreshing, this will be the go to salad during the summer months. This recipe may have a few interruptions by changing or adding ingredients however I am sure you will enjoy this salad as is... in it's simplicity! 

The Summer Salad

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2 medium-ish cucumbers, remove alternating stripes of peel, then slice into rounds

4 medium tomatoes, cut into wedges

1 Vadalia or sweet onion, halved and very thinly sliced  

about 2 to 3 tablespoons coarsely chopped fresh Italian parsley or a mixture of fresh herbs, of you choice

For the dressing:

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3 tablespoons rice vinegar

1 tablespoon canola oil or vegetable oil

1 teaspoon honey
1 teaspoon summer savoury

salt and pepper to taste

Place the prepared cucumbers, tomatoes, and onions in a large bowl. 

In large shallow bowl whisk all the dressing ingredients together. Drizzle the dressing over the prepared vegetables and gently toss to coat. Add the fresh Italian parsley and gently toss, again. Serve.

Notes: If making this salad ahead of time, do everything, except do not add the fresh parsley or herbs until an hour before serving.  

Leftovers #32 ~ The Anything Goes Salad

Having little bits of this a that in the refrigerator and pantry can bring together a tasty meal or side under the most creative circumstances. For this salad, anything goes... or went into it. The only thing I bought were the tomatoes; other than that everything else was leftover or on hand. Sometimes, salads do not have to be about the leafy greens. 

First I made the dressing... in a dressing shaker, I mixed together avocado oil with lime zest, lime juice, grainy mustard, honey, summer savoury herb and pepper.   

I had some leftover chickpeas, lentils, and sliced mushrooms which were tossed in oil and seasoned and roasted in a 425ºF oven until browned. As those roasted I chopped and sliced the green pepper, red pepper, and cucumber. They were placed into a large bowl. I then added a handful of cherry tomatoes, almonds and dried cranberries. I found a few slices of multigrain seed bread so I cubed the bread and once the chickpeas, lentils, and mushrooms were finished roasting and placed in a separate bowl to cool, I toasted the cubed bread in the oven, under the same temperature 425ºF, for a few minutes. Creating croutons. 

I then added the cooled roasted mixture to the large bowl of fresh veggies and drizzled the avocado lime dressing over everything. Gave it a really good toss then added the croutons and tossed again. What is not pictured here is the nice golden brown slices of pan-fried halloumi cheese I placed on top. 

Notes: All ingredients made a fairly large salad which there were leftovers; and the next day the croutons softened a bit however very flavourful, crisp and still delicious!