Category Archives: Recipes

May 25, 2013 · 6:44 pm

Vanilla Bean Caramel Corn with Pecans & Macadamia Nuts Rivals Most Dangerous Rum Balls as Most Fabulous Treat

Vanilla Bean Caramel CornMy friend Lorraine  had a bunch of us girls over for a fantastic dinner a while ago and  sent us all home with goodie bags. What happened to be in these goodie bags was her and her sister’s homemade caramel corn. Call me crazy but I have never (ever) had caramel corn in my life.  Having no idea how much work this took, I asked Captain Kirk if I could pay her to cook me up a batch for Dave’s birthday.

So Lorraine generously obliged and I ended up coming home with the first birthday present that wasn’t returned. Last night we polished off the last few morsels  and in some ways I feel relieved, even thankful because I have obsessed steadily for the last week about C. Kirk’s CC. I think about it all day at work and when I come home I think about how I shouldn’t eat all of Dave’s birthday corn, but then I eat some more anyways, trying desperately all the while not to eat all the best bits (but I do anyways) like the candied pecans and macadamia nuts. So I’m just saying, this treat does come with a stern warning – it is equally as dangerous as the Dangerous Rumballs.

So make this at your own peril! I haven’t actually made this yet – the version I received used pecans instead of almonds and macadamia nuts instead of something else. I think you can use whatever nut you fancy. Go ahead and try this fabulous recipe. When we’ve recovered from this lot we’re making our first batch! Let me know how it goes. And now without further ado your key to caramel corn fabulousness.

And thank you Lorraine for sharing this great recipe – which came from the Globe & Mail.

1/3 cup natural popcorn kernels (about 12 cups popped)

1 cup unsalted almonds

1 cup unsalted cashews

1 vanilla pod

1-teaspoon pure vanilla extract

1 cup firmly packed brown sugar

1/2 cup corn syrup

1/2 cup unsalted butter

1/2 tsp salt

1 teaspoon baking soda

fleur de sel

Method

Preheat oven to 250 F. Pop 1/3 cup natural popcorn kernels (about 12 cups popped). Set aside in a large bowl and stir in 1 cup unsalted almonds and 1 cup unsalted cashews.

Scrape the beans out of 1 vanilla pod and mix into 1-teaspoon pure vanilla extract. Set aside.

In a large heavy bottomed pot melt 1 cup firmly packed brown sugar, 1/2 cup corn syrup, 1/2 cup unsalted butter and 1/2 tsp salt. Allow it to come to a boil over med-high heat and leave for 5 minutes without stirring. Pull off the heat and add 1 teaspoon baking soda and the vanilla mixture. (The mixture will be extremely hot so be careful.) Pour over the popcorn and stir quickly to coat everything. Divide onto 2 to 3 parchment line cookie sheets, sprinkle with fleur de sel and put in the oven for 1 hour. Stir occasionally to further coat the popcorn evenly with caramel. Remove, allow to cool and store in an airtight container.

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April 14, 2013 · 7:21 pm

Almond Cake from the South of Spain

I might possibly be the only food-loving traveller in Italy who actually lost weight while I was there. Not being able to eat gluten had its challenges in a country that has made an art of pasta, pizza and pastries. I made up for not being able to eat pasta by eating a lot of the local seafood dishes, grilled veggies and fabulous salads that are served ubiquitously. I made up for pizza by order a large gluten-free pizza from Panago when I got home – but the pastries were the ones that really got me. I stood longingly before many, many bakery windows staring and salivating at all the wonderful pastries.

Venice1 copySicily specializes in marzipan – beautiful, fabulous, perfect, marzipan all artfully formed in the shape of fruit. I had my fill there. But there are numerous versions of almond cakes that equally whet my appetite but which I couldn’t enjoy. So I came home determined to find an almond cake I could eat. I have a few on my list to try but this is the first of them which I found on Simply Recipes. This cake is made with almond flour, eggs, and sugar. No butter, no wheat – easy to digest for those of us with monster stomach problems. Adding a touch of whipped cream to serve makes this cake almost perfect. It’s super light and not too rich. (not that that would never stop me from eating a cake:)
Go check out Simply Recipes. Lots of great recipes on there in general,

Here goes:

INGREDIENTS
4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
2 Tbsp lemon zest, packed
1/4 teaspoon ground cardamom
1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
1 1/2 cup (170 g) finely ground almond flour*
1 teaspoon baking powder (make sure your baking powder is fresh!)
1 teaspoon white or cider vinegar
Pinch of salt
Powdered sugar for sprinkling
* If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until finely ground. I would start with a little more than 1 1/3 cups, perhaps 1 1/2 cups. Our local Whole Foods carries a Bob’s Red Mill brand of finely ground almond flour which is what we used for this recipe.

METHOD
1 Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.

3 In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.

4 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.

5 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won’t get much lift with the first third of the egg whites, but as you add more, you’ll be able to gently fold in the whites in such a way as to create a light batter.

6 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.

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January 9, 2013 · 3:08 pm

Local Organic Produce Delivered to Your Door – Spud.ca

ImageI’m excited! As part of my sustainability course I took last semester I had to draft a Personal Social Responsibility Plan. Sound serious? Not really. It’s just a way to look at your life to identify areas that you could lower your footprint and put an actionable plan in place to do it. I like to buy local and organic produce but because of where we live I’m usually driving all over the place to do it. So part of my plan was to get our groceries delivered by Spud.

I had been meaning to do it in the fall but it just got to busy. But last week I placed my first order.  Yesterday when I got home my big beautiful container of fresh veggies awaited me. I was completely impressed with the quality of the produce –  It’s a full service grocery store that gives you the added bonus of counting GHG saved by shopping online. So in one fell swoop I’ve fulfilled one of my New Year’s resolutions to eat more than just tomatoes for veggies and to lower my carbon footprint. What’s next? Cycling to work – brrrrrr

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December 20, 2012 · 11:12 pm

Gluten-Free Dairy-Free Triple Ginger Ginger Cookies via @ShinyTomato

Triple Ginger Cookies

Triple Ginger Cookies

These cookies are a Gluten Free adaption from my friend Bonnie who posts all kinds of delicious things over at her and her sister’s blog called Shiny Tomato.

Wheat-eaters visit Shiny Tomato for the details – there are a few important differences for the GF crowd.

Triple Ginger Cookies
Adapted from Bon Appetit and taken from Shiny Tomato:)

  • 2 cups Bob Redmill  flour
  • 1/2 tsp xanthan gum
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Quatre Épices, or a combination of baking spices (nutmeg, allspice, cardamom)
  • 1/2 teaspoon salt
  • 1 cup sugar (I used brown sugar)
  • 3/4 cup softened butter (I used Earth Bound spread)
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 cup chopped crystallized ginger
  • Sugar (for rolling)

Preheat oven to 350°F. Spray baking sheet with non-stick spray. Whisk first 6 ingredients together in a medium bowl. Using an electric mixer, beat the sugar and Earth Bound  in large bowl until fluffy. Beat in molasses, vanilla, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.

Refrigerate for an hour to stiffen dough. Fill small shallow bowl with sugar. Shape 1 teaspoonful of dough into ball; roll in sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.

Bake cookies for approximately 11to 12  minutes until golden and dry-looking. Cool on sheets. Alternately, you can freeze the dough and roll it into balls later after un-thawing it.

Enjoy! I love the bits of candied ginger in these!

Thanks Bonnie!

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December 9, 2012 · 5:16 pm

Kale and Butternut Squash Soup – vegetarian, gluten-free

Oh my. This is so good. So good. Did I say good? Yes, it’s delicious.  I am having a love affair with kale this year which is likely one of the reasons I love this so much. Anyways, it’s easy and fabulous. Try it right away!
Ingredients
  • 3 medium carrots, peeled and quartered lenthwise
  • 1 large leek, washed and finely chopped
  • 1 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch pieces
  • 4 garlic cloves
  • 1 Tbsp olive oil
  • I can finely diced tomatoes
  • 4 cups of finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15 oz can of cannelli white beans, drained
  • 1 tsps Better than Bouillon vegetarian bouillon
  • salt and pepper to taste (I’m on a bit of a white pepper kick
  • 4 cups water

METHOD

Cut all the vegetables. Heat a large soup pot with olive oil. Add leeks, garlic and carrots. Stir until softened over medium heat for a approximately 3 to 5 minutes. Add one can of finely diced tomatoes. Add Better than Bouillon and thyme. Add squash and 4 cups of water. Bring to high simmer until squash is tender (but not overcooked!!) Add kale. Simmer for 3 minutes. If you want to thicken the soup with tomato paste to make it more stew- like you can ( I  was tempted but in the end I didn’t!)

 

 

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September 16, 2012 · 4:39 pm

Enchiladas (Chicken or Otherwise) Gluten-Free

I’m on a Mexican culinary tear lately what with the Tortilla Soup and now this. But the truth is that Tortilla soup is a great thing to eat on a week night. Just with you and your sweetie or your family. But if you’re having people over for dinner you have to come up with something more than soup. This is where the Enchilada comes in. They’re easy, fabulous and filling and they might leave the impression that you’ve been slaving away in your kitchen all day when you haven’t.

So here goes:
Recipe for 4
2 large Free Range chicken breasts
1 cup prepared salsa (I use President’s Choice black bean and corn)
1/2 cup sour cream (I use goat yogurt for myself due to sensitive stomach)
A big pile of shredded cheddar or Monterey Jack cheese (Let’s say a cup and 1/2)
1 cup chopped up tomatoes
4 tortillas (I use Food For Life Rice Tortillas)

Method
Slice chicken into small bite size pieces and cook until done over medium heat using olive oil. Salt to taste.
Mix salsa and sour cream together. Now assemble! Place tortillas on a baking sheet, Make sure to spray the baking sheet with Pam. Down the centre of each tortilla place salsa/sour cream mix, now put chicken pieces down the centre followed by tomatoes and grated cheese. Fold each side of the tortilla over the top so ingredients are nicely tucked in. Drizzle more sauce and cheese over top. Bake for 15 minutes at 375 degrees.

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August 24, 2012 · 3:40 am

Tortilla Soup (My Way) Which Means Not Authentic in Any Way – Just Damn Delicious

I’ve had the recent good fortune of discovering Tortilla Soup. My first encounter with it was quite improbably here at Earls which is a mid-range trendy local chain. We did a “chef’s” table with some friends and this was the introductory course. My second and subsequent encounters with Tortilla Soup all happened in northern California where virtually every restaurant serves it. So I feel I can say with some low level authority that every Tortilla Soup I had the pleasure of tasting was very different.

My own version is completely different then the ones I had and I must say it was the best that I’ve tasted. Not very humble but the truth:) One thing I can say for those of us with particular diets – you can definitely adjust this recipe at will. For example, vegetarians can just leave out the chicken and for you lactose intolerant folks – just skip the cheese – for those of us who can eat dairy but only goat just use goat cheddar/feta.

And so without further ado – Tortilla Soup (My Way)

1/2 cup chopped onion
2 cloves garlic, minced
1 medium jalapeño chile, seeded, veins removed and finely chopped. (I actually used peppers I had from an El Paso jar of pickled chilis – I used about 4 and it was fantastic.
You can use 4 cups chicken broth or homemade chicken stock but I used a good heaping teaspoon of Better Than Bouillon (Vegetarion) -as an aside – this bouillon is amazing.
1 can (14.5 oz) diced tomatoes undrained
salt to taste
1 1/2 cups shredded cooked chicken (optional)
1/2 cup of fabulous white wine (or more if you like)
2 tbs of tomato paste to thicken

Garnish with
1 ripe avocado sliced
1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
A handful of crushed tortilla chips per serving
Chopped fresh cilantro
1 lime, cut into wedges

METHOD
Heat oil in a large pan and add garlic and onions, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the broth (or water and bouillon), tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add wine and simmer for a few minutes. Then add tomato paste to thicken. If you are doing the chicken version add shredded chicken now and cook until heated its heated through.

To serve ladle in soup. Peel avocado and slice into 1 inch slices and garnish side of bowl. Crush tortilla chips (I used Que Pasa black corn) over top of soup, then add grated cheddar over top. (I used goat yogurt for my own). Garnish with cilantro and serve with lime wedges and a glass of Sterling Pinot Gris.

Enjoy! This is my new fave! Sorry no pictures. I’m the worst photographer but next time I make it I’ll add it.

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July 9, 2012 · 6:10 am

Nicoise Salad (my way)

I’ve been doing all I can to drag myself away from my all new favourite salad obsession,  the Kale, Chickpea, Marinated Artichoke Hearts with Feta Salad so this was a bit of a leap for me. But I was encouraged by my sister-in-law’s pronouncements of its greatness and I do trust her taste buds so  I decided to make this my way – which is to say with anchovies and without tuna.

And wow, what a good decision that was. So long Kale!  I’ve definitely made this before but it’s almost in the same category as cheese fondue and has been relegated to the category of ‘recipe of the past’. Not anymore. I loved this! This isn’t a recipe per se as much as an exhortation to prepare a Nicoise salad for a nice summer evening meal.

This is what I did:

  • Organicy- lettuce – you know the kind that isn’t iceburg or romaine – artfully display on an individual plate
  • sliced sweet baby tomatoes
  • grilled salmon or tuna ( I prefer salmon)
  • cooked baby new potatoes
  • anchovies
  • boiled eggs
  • a handful of steamed (grilled) asparagus
  • a handful of steamed green beans
  • a handful of Nicoise olives
  • thinly sliced Spanish onion
  • vinaigrette (I used garlic, dijon, olive oil, honey, fresh lemon and salt and pepper.)

I made this for two people. It was super easy and very tasty. Thanks to the French for this awesome salad.

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June 13, 2012 · 1:38 am

Kale Salad with Chick Peas, Feta, Artichoke Hearts & Tomatoes From Shiny Tomato

I got this recipe from my friend Bonnie over at Shiny Tomato and it was fantastic. I love kale but I usually cook it and have never considered using it as a salad. Well, surprise surprise, this sturdy green veg stands up to the artichokes, feta and other goodies in this salad. The only change I made was to add avocado and a little sliced red onion.

Here are the ingredients:

Kale Salad with Chickpeas and Artichokes
1 bunch of kale, torn into bite size pieces
Marinated artichokes, chopped roughly
1 cup of rinsed canned chickpeas
Chopped cherry tomatoes
1/2 cup of crumbled feta cheese
Salt and pepper to taste

Mix and serve. Yum.

For other great recipes visit Shiny Tomato.

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May 4, 2012 · 7:00 pm

Shiitake Hot & Sour Soup – Gluten-Free, Dairy-Free, Vegetarian (if you want:) and Delicious!

Finally! The mystery is out of this delicious Asian soup! I love it. For years I stopped going to Chinese restaurants because of my finicky stomach and not knowing enough of what was in the food. But Hot & Sour is definitely one of my favourite things to eat. I just never thought of cooking it because it seemed so exotic and mysterious and well – inaccessible. Well guess what? It’s not. The truth is that this is the easiest recipe ever and it adapts well to either a veggie or meat eating diet.

1 tbsp grapeseed oil

1 jalapeño, minced with seeds

1 tbsp minced ginger

1 tbsp minced garlic

2 bunches scallions, green and white parts sliced, 2 tbsp greens reserved

1 lb shiitakes, stems removed and tops 1/4-in sliced

2 1/2 quarts vegetarian stock (unless you want to use chicken stock)
2 tbsp naturally brewed soy sauce

Juice and zest of 2 lemons

1 block silken tofu, cut into 1/2-inch cubes

2 cups shredded carrots

I also added a small can of bamboo shoots (thinly sliced, I also thickened the soup with corn starch/water paste, and I added some prawns)

Freshly cracked black pepper.

Directions

In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened.

Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.
Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.

I got this excellent recipe from Dr. Oz.

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