Chimichurri Sauce

I am a home-cook and love to cook. I own the best knives, the best lemon zester, a very fancy blender and even a pomegranate deseeder! But what I didn’t have is a pair of high quality kitchen scissors, and now I do! They will change how you work in the kitchen and work wonderfully for this simple green sauce from Argentina. Made from fresh herbs, garlic and olive oil, the ingredients come together to make this Chimichurri sauce. I used my new kitchen scissors from Ciselier to snip the herbs but any sharp knife or food processor will do the job. Drizzle over grilled veggies, tofu or meat. This recipe is dairy-free, gluten-free, vegetarian and vegan!

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Chimichurri Sauce
Make about 3/4 cup.

Ingredients
1/2 cup coarsely chopped parsley
2 tablespoons fresh oregano leaves, chopped
1 tablespoon fresh mint, chopped (optional)
3 tablespoons red wine vinegar
2 large garlic cloves, finely minced
2 teaspoons finely chopped fresh jalapeno or dried crushed red pepper
Kosher salt to taste
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Directions

In a medium bowl, combine the fresh herbs, vinegar, garlic and jalapeno or crushed red pepper. Mix well. Season with salt and pepper and pour the olive oil over the mixture. Let stand for at least 20 minutes. Use right away or let it rest in the refrigerator before using.

Cooks Notes
The oil may harden in the fridge. Let the jar come to room temperature for at least an hour before using so that the oil can liquify.
This sauce can be kept in the fridge for up to a week.
These are the Ciselier scissors I have.

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Lacy Latkes for Hanukkah

No food says Hanukkah more than the latke, it can be made as many ways as there are Bubbies. My mother's latke recipe was handed down from her mother Jennie: grated potatoes, eggs, a a handful of matzo meal, salt and pepper, fried in lots and I mean lots of oil, so much that you could smell the latkes cooking before you got off the elevator to her apartment. I remember watching my grandmother peel and grate the potatoes by hand. Me, I like to keep the skin on and use my food processor.

When making latkes there is always discussion about the right way to make them...russet or yellow, flour or matzo meal, onions or no onions, processed or grated, corn or peanut oil...I still try and follow my grandmother's recipe but with something a little extra...I add sweet potatoes for a for colour and a crunchy texture.  I think this makes a really pretty latke.

At Hanukkah time my mother and her brother Syd each had their own plate of latkes, my mother said she would eat six latkes and more if she was allowed. I am not sure if I could eat six, but I know that Zachary and Gordy could.  Now off to make some apple sauce.

Chag Sameach and Happy Hanukkah.

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Lacy Latkes

This recipe makes about 20 to 25 latkes that are crispy with golden edges and moist interiors.

Ingredients

8 medium potatoes, peeled (russet)
1 small sweet potato, peeled (optional), sometimes I use and sometimes I don’t!
2 onions, finely chopped
3 eggs, beaten
1/3 cup matzo meal, you might need more depending of the size of your potatoes
salt and pepper to taste (lots)
vegetable oil for frying
applesauce and sour cream for topping

Directions

1. Using a food processor with your grating blade, grate the potatoes. Try and squeeze out as much liquid as you can but I do not work to hard at this.

2. Add potatoes to a very large bowl and add in the onion, egg, matzo meal, salt and pepper.

3. In a large frying pan heat oil over medium heat, make sure to add enough oil to cover the bottom of the pan.

4. Add a big spoonful of latke mixture into the hot pan - do not overload the pan, I like to cook four at a time for about 4 to 5 minutes on each side or until golden. Make sure to push them down with your spatula. and cook or until golden brown. You will need to add more oil between batches. (Don't be afraid to use too much oil).

5. Drain well paper towels, (you will need a lot of these).

6. If not serving right away they can be reheated or I like to make them a few days ahead and put in the freezer. When reheating place the frozen latkes on cookie sheet lined with parchment paper and bake for about 10 to 15 minutes at 400 F until hot. Drain well on paper towels.

7. Serve with home-made apple sauce and sour cream.

Vegan Double Chocolate Oat Zucchini Brownies

Trust me. You don’t have to be vegan, vegetarian or a heath nut to love these brownies.
But you do have to be in love with everything chocolate.
These brownies are decadent, fudgy, easy to make and you only need one bowl!

You can see my recipe featured on Oats Everday.

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Vegan Double Chocolate Oat Zucchini Brownies
This recipe makes 12 brownies.

Ingredients

1/2 cup smooth peanut butter or almond butter
1/4 cup honey
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3/4 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon instant coffee or espresso powder, (optional)
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 cup dark chocolate chips

Directions 

1. Preheat oven to 350 degrees F.
2. Lightly spray an 8x11-baking pan with non-stick cooking spray.
3. Place oats in food processor and process until finely ground. Set aside.
4. In a large bowl mix together the nut butter, applesauce, honey and vanilla until smooth.
5. Add in zucchini, cocoa powder, ground oats, baking soda, instant coffee and salt; mix until well combined. Fold in half of the chocolate chips.
6. Pour batter into prepared baking pan and sprinkle remaining chocolate chips over the top. Bake for 25-30 minutes or until tooth pick inserted into middle comes out clean.
7. Cool brownies in the pan on a wire rack until completely cooled, then cut into squares and enjoy!

Cooks Notes
Brownies can be stored in the fridge.

Potato Fennel Salad with grainy mustard dressing and fresh herbs

This Potato Fennel Salad recipe started at my farmers market, the best place to shop this time of year. These cute little baby red, white and purple potatoes may be small but they pack a lot of flavour; they are creamy, earthy and soak up whatever you toss them in. This version has no mayo, just a great mustardy dressing, lots of thinly sliced fennel, baby spinach and handfuls of fresh herbs.

Check out this list of Farmers Markets in the Toronto area.
And here is my recipe for potato salad made with mayo, Summer Potato Salad with Lemon and Dill.

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Potato Fennel Salad with Grainy Mustard Dressing and Fresh Herbs
I love this colourful combination.
Serves 6 as a side dish.

Ingredients for the Potato Salad

3 pounds potatoes, I like to buy the small the mini potatoes, cut if needed.
1 fennel bulb, thinly sliced (save the fronds for garnish)
1 cup baby spinach, packed
1 shallot, peeled and finely chopped
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped fresh dill
1/4 cup finely-chopped fresh chives

Directions for the Potato Salad

1. Place the potatoes in a large pot and add enough water so that the potatoes are covered. Cook over medium-high heat until the water starts to boil. Reduce heat to medium and simmer; continue cooking for about 8 - 10 minutes or until the potatoes pierce easily with a fork.
2. Drain the potatoes in a colander and let cool for for about 5 minutes.
3. While the potatoes are still warm toss with the dressing.
4. Add in the sliced fennel, shallot and fresh herbs.
5. Toss again until combined.
6. Taste and adjust seasoning, you may need to add more salt and pepper. If not serving right away you can cover and refrigerate.
7. I like to serve at room temperature but it can also be served chilled.

Ingredients For the Dressing

juice from 1/2 a lemon
4 tsp Apple Cider Vinegar
2 tsp Whole Grain Mustard
1/2 cup Olive Oil,
1/2 tsp kosher salt or more to taste
freshly ground black pepper to taste

Directions for the Dressing

1. Whisk all ingredients in a small bowl or shake, covered, in a jar.
2. Taste and adjust seasoning.

Cooks Notes
To make this more of a meal you could add in olives, garbanzo beans, chopped hard boiled eggs, green onions or crumble in some goat, feta cheese or blue cheese.

Vegan Curried Smashed Chickpea Salad or Sandwich

Move over PB & J, I am over you. My new go-to sandwich is made with the humble and healthy can of garbanzo beans; to me, chickpeas. This vegan mashed chickpea sandwich is packed with texture, flavour and 39 grams of protein per cup, an excellent source of fibre, potassium, vitamin C and B-6. They fill you up and support your immune system. What’s not to love?

When in the grocery store look for organic chickpeas. The ingredient list will be this: garbanzo beans, water and sea salt, nothing else. Some of the non-organic brands have extra ingredients, like Disodium EDTA. I had to look that up. Disodium EDTA is the most commonly used food preservatives worldwide. It stands for Ethylenediaminetetraacetic acid, I will take a pass since I cannot even pronounce it. What is that? It is a chemical added to preserve colour, flavour and texture in canned foods. Listen up, we have so many choices of brands to buy, find the brand that has clean ingredients, read labels and most likely if you can’t pronounce the ingredient or have no idea what it is, move on.

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Vegan Curried Smashed Chickpea Salad or Sandwich
This recipe makes 3 - 4 servings.

Ingredients

1/4 cup vegan mayo or any mayo you like
1 teaspoon curry powder, or more to taste
pinch of garlic powder
pinch of turmeric
1/4 tsp salt or more to taste
1 stalk celery, finely diced
2 scallions, minced
juice of 1 lime
¼ cup cilantro or parsley, roughly chopped
1 can chickpeas, drained well, (540 ml or 19 oz can)

Directions

1. In a medium sized bowl combine the mayo with the curry powder, garlic, turmeric and salt, mix well.
2. Add in the chopped celery, scallions and lime juice, mix again.
3. Then add about half the chickpeas and mash them well with the back of a fork or I like to use a potato masher. You could also use a food processor but make sure not to over process.
4. Fold in the rest of the chickpeas, cilantro or parsley.
5. Taste and adjust seasoning.
6. For best result, let mixture chill in fridge for at least an hour before serving.

Cooks Notes
Make sure to drain, rinse and dry the chickpeas well.
Be careful not to over process the chickpeas in the food processor. I like to leave it a bit chunky.
I like to make this in advance as I find the flavours really develop after a few hours int he fridge.
If you are not use to using curry powder I would start with 1/2 tsp and adjust to taste.
Feel free to add in other veggies, like diced peppers and carrots, or fruit like a chopped apple.
This keeps well in the fridge for 3 to 4 days.

If you like this recipe then try this one…
Mashed Chickpea Salad that tastes like tuna!

Vegan Pumpkin Muffins, Gluten-Free and Sugar-Free

What makes a good muffin?
A crispy top.
Texture.
Moist on the inside.
Naturally sweetened.
Lots of inclusions.

If this is your list too, then make these muffins.

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Vegan Pumpkin Muffins, Gluten Free and Sugar Free

Ingredients
These muffins are vegan, gluten free.
This recipe makes 10 muffins

2 tbsp ground flax mixed into 3 tbsp water, this is your ‘flax egg’
1/3 cup almond milk mixed with 1 tsp apple cider vinegar
1 1/2 cups oat flour
1 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup pumpkin puree, unsweetened
1/4 cup pure maple syrup
2 tsp vanilla extract
2 tbsp tahini
1/2 - 1 cup - of mix in’s: like chocolate chips, dried cranberries, fresh or frozen fruit, nuts or any dried fruit you like, (I used frozen cranberries for this batch).
handful of pumpkin seeds for garnish

Directions

1. Preheat the oven to 350°F and line muffin tin with muffin liners.
2. In a small bowl, combine ground flax and water. Stir and let sit for 10 minutes to "gel."
3. In a measuring cup, combine the almond milk and apple cider vinegar then set aside.
4. In a medium mixing bowl, add the oat flour, almond flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt; stir together
5. In another mixing bowl, combine the pumpkin puree, maple syrup, vanilla and almond milk, tahini and flax egg mix until well combined and batter has a smooth consistency.
6. Add the dry ingredients to the wet ingredients and fold everything together until just combined. Stir in the cranberries or your choice of mix-in’s.
7. Portion the batter out into the prepared muffin tin and top with a sprinkle of pumpkin seeds. Bake for 30 - 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
8. Let cool in pan for 5 minutes before transferring to a cooling rack. Let cool an additional 10 minutes before enjoying.

Cooks Notes
If you don’t have tahini you could use any nut butter or melted coconut oil.

WInter Blood Orange Salad

Slicing into a blood orange is almost as exciting as eating it. They are juicy and sweet, never mind drop-dead gorgeous and mouth-watering pretty. Somehow their natural beauty reminds me that winter will not last forever. Loaded with vitamin C, vitamin E, fibre and antioxidants; all that energy must be spinning around in my veins…I am feeling the love, bye bye winter blues.

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Winter Blood Orange Salad
Easy, fresh and delicious. the perfect salad for citrus season.
This recipe serves 4

Ingredients for the Salad
8 - 10 cups of lettuce, any combination you like, torn into bite-sized pieces
2 blood oranges, cut into rounds or segments
4 radishes, thinly sliced
1 cup feta, crumbled or cubed
1/2 cup pistachios

Ingredients For the Blood Orange Dressing
1/4 cup extra virgin olive oil
1 blood orange, juiced
1/2 shallot, finely diced
1 - 2 tsp honey, start with 1 tbsp
1 tbsp apple cider vinegar
1/4 tsp salt
fresh ground black pepper

Directions for the Blood Orange Dressing
In a small bowl or measuring cup, whisk together all ingredients for the dressing. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired. Taste again adding more salt as needed.

Instructions to assemble Salad
In a large salad bowl or serving dish toss together the salad greens with as much dressing as you need, holding back a bit of the dressing. Top with the feta cheese, radishes and pistachios. Drizzle with a bit more dressing and a few grinds of black pepper. Serve.

Cooks Notes
If you cannot find Blood oranges Cara Cara are also delicious.
You could add some chickpeas or any protein you like to turn this salad into a main. Would be great with grilled or roasted fish, tofu or tempeh.
I happen to love the combination of pistachios with blood oranges but you could use any nuts or seeds you like.
To make this salad vegan, try vegan feta, there are so many good ones on the market.

FIND MORE DELICIOUS AND HEALTY SALAD RECIPE HERE

Winter Salad with Orange Miso Dressing or Maple Dijon Vinaigrette

I have a bit of a passion for beautiful serving pieces. I think that food tastes better when it is served on something that makes the love you put in your food special. My friend Patricia Cherrie makes just that. One of a kind small batch pottery from her studio in Uxbridge, Ontario where she is surrounded and inspired by the beauty of rural Ontario.
I was inspired to make this colourful healthy winter-time salad to showcase her work. Using hearty kale, brussel sprouts, red cabbage, nuts and fruit this salad is made for colder days. The orange miso dressing is a touch sweet and will add a bit of vitamin C to you day and the Maple Dijon highlights our pure Ontario maple syrup.

If you happen to find yourself in the Uxbridge area, Pat’s studio is Greenmantle Pottery and she is also selling her work on-line at Greenmantle Pottey and The Northern Kiln.

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Winter Salad with Orange Miso Dressing or Maple Mustard Dressing
Make 4 servings

Ingredients for the salad
3 cups red cabbage finely sliced
6 brussel sprouts finely sliced
4 large leaves kale, finely sliced
1 cup pomegranate seeds
1/2 cup almonds or hazelnuts roughly chopped
1/4 salt

For the Orange Miso Dressing
1/3 cup freshly squeezed orange juice around 2 oranges
1 tbsp white miso paste
1 garlic clove minced, (optional)
2 tbsp olive oil
1 tbsp maple syrup
pinch of salt
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

For the Maple Dijon Vinaigrette
1/2 cup extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 tsp salt
freshly ground black pepper to taste
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

Directions to Assemble Salad

1. Add the red cabbage, brussel sprouts and kale to a large mixing bowl.
2. Toss in the pomegranate seeds
3. Add half the dressing to the salad mixture and toss well. Add more dressing as needed and salt and pepper to taste
4. To serve top with the chopped nuts.

Cooks Notes
This salad keeps well in the fridge.
To make this salad into an entree, add some protein like beans, tofu or tempeh.

Super Seed Tahini Granola

This is almost as good as the Frosted Flakes I ate as a kid! Well almost as good and good for you! Made with a mixture of super seeds, sweetened with maple syrup and sticks together with tahini. We never ate tahini as kids, but we did eat lots of peanut butter.

Try all my other granola recipes:
Buckwheat and Apricot Granola
Savoury Crunch Granola
Canadian Maple Granola

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Super Seed Tahini Granola
Super crunchy and delicious, nut free and grain free.
This recipe makes about 4 cups

Ingredients

1 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 sesame seeds
1/4 cup poppy seeds
1/4 cup flax seeds
1 tbsp chia seeds
1/2 tsp kosher salt
1/2 tsp cinnamon or ground cardamom
1/3 cup maple syrup, (you can increase the maple syrup to 1/2 for a sweeter taste)
2 tbsp coconut oil, melted
1/4 cup tahini paste
3/4 cup dried fruit such as apricots, currents, raisins, dates, prunes or goji berries or cherries.

Directions

1. Preheat the oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. In a large bowl add coconut flakes, sunflower, pumpkin, sesame, poppy, flax and chia seeds. Add in the salt and cinnamon or cardamom. Mix well with a fork.
3. In a small saucepan melt the coconut oil, remove from heat. Add the maple syrup and tahini, stir until smooth. Pour this mixture over the seeds and mix well with a wooden spoon or spatula. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake for about 30 to 40 minutes or until golden. Make sure to toss the granola every 10 minutes to ensure even cooking.
5. Let cool before adding in the dried fruit.
6. Store in an airtight container.

Cooks Notes
If you don’t have tahini then you could use any nut butter such as almond or cashew thought the tahini adds a unique flavour profile.
You have an option of using either using cinnamon or cardamom. I like the cinnamon for fruit and yogourt and the cardamom for savoury dishes, like a salad topper or sprinkled on top of roasted vegetables.
I used organic unsweetened dried cherries for this batch. I try to buy unsweetened dried fruit which you can find at most health food stores.
FYI - You want to bake this at 300 degrees Fahrenheit so the seeds don’t burn.

Nourishing Vegetable Broth

My January 2021 is all about this broth. I sip it when I am in need of some warmth, some energy and grounding and lately, I need it all.

This broth is easy to make. I like to use as many organic or local ingredients as the goal here is to extract all the nutrients from the vegetables. Cut the veggies any way you want and add them into a large pot. No fancy knife skills needed as you will be tossing out the veggies once the soup has finished simmering. If you want to change up any of the vegetables and use what is hanging around in the fridge, go ahead. I only use veggies that I would eat anyways. I would not add anything that I would not eat fresh or looks rotten, wilted is definitely ok. I don’t use cauliflower or white cabbage as it can overpower the taste. Have fun with this broth as it will bring you good health for the new year.

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Nourishing Vegetable Broth
If you want to add more veggies to your day then I recommend this broth.
This recipe makes 6 servings.

Ingredients

14 cups water
1 tbsp coconut oil or extra-virgin olive oil
1 red onion, quartered
4 cloves garlic, smashed
1 2-inch piece of ginger, smashed
1 cup greens, such as kale or spinach
3 medium carrots, chopped
3 stalks celery, chopped
4 cremini mushrooms
1/2 cup dried shiitake mushrooms
1 sheet kombu
1 tbsp whole peppercorns
1 - 2 tsp ground turmeric
1 tbsp coconut aminos or white miso paste
1 tbsp soy sauce, (low sodium)

Directions

1. In a large stockpot add all the ingredients. Bring to a boil and then reduce to a simmer. Cover the pot and let simmer for about 1 1/2 hours or until the vegetables are very soft.
2. Once vegetables are soft, allow broth to cool. Then using a strainer or colander strain broth. Discard all the vegetables.
3. Let stock cool before storing in the fridge or freezer.

Cooks Notes
I like to use organic or locally grown vegetables when available.
Discard the cooked vegetables after cooking.
Can be stored in the fridge for up to a week or in the freezer for 3 months.
You can find coconut aminos in most health food store, however you could use a spoonful of miso paste in place of the aminos.

Mushroom Stew with Buckwheat Groats (Reposted From 2014)

Gordy collects pens, Zach loves old books and typewriters and Yale miniature tea sets.  I love dishes. What I love about my vintage dishes is that I don't have enough of any one pattern for a full set so it becomes a game of mix and match.  Playing with dishes as an adult is just as much fun as those tea parties you had as a child. And what you put on those plates is just as much fun too.

 This stew is made with a mix of mushrooms like portobello, button and oyster. It is perfect comfort food for these long December days.  

Serve in your prettiest bowls.

Some history about the plates in the photos…

I purchased these plates many years ago in an antique shop in Montreal. In my collection I have 4 dinner plates, 4 salad plates, 4 soup bowls, 1 serving platter and 1 serving bowl.  Some of the sketches on the dinnerware are:  The Rideau Canal Bytown, Citadel of Kingston, Fish Market Toronto, Scene Among The Thousand Islands, Wigwam in the Forest and The market Place Quebec.

Ridgway's "Heritage" pattern merged Canadian history and colorful dinnerware. Manufactured by Ridgway Pottery of Staffordshire England in the 1960's, the earthenware pieces feature hand applied colors over a dark green transfer. "Heritage" pattern was adapted from a series of sketches and sepia watercolors composed by William Henry Bartlett, then a twenty-nine year old english artist. From June to November 1838 Bartlett traveled through eastern Canada creating the works. These were later engraved onto steel plates for mass printing.  Images from Bartletts journey were published as "Canadian Scenery Illustrated", an 1842 collection featuring over one hundred steel engravings.

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Mushroom Stew with Buckwheat Groats
Serve in your prettiest bowls.
This recipe will make enough for 3 to 4 servings.

Ingredients

2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 medium carrot, diced
1 stalk celery, diced
1 1/2 lbs assorted mushrooms, sliced (use whatever you kinds if mushrooms you can find)
3 tbsp dried mushroom, rinse well and then soak for 10 minutes,
1/2 cup white or red wine
1 tbsp fresh thyme, remove from stalk
1 tbsp fresh sage, chopped, (or you an use dried)
pinch of red pepper flakes
1 cup buckwheat groats
5 cups mushroom stock, you may need more at the end of cooking, (see recipe below), or you could use a store bought vegetable stock.
salt to taste
freshly ground black pepper to taste
parsley, chopped for garnish
lemon zest, for garnish

Directions

1. Heat the olive oil in a large sauté pan over medium heat. Add the onion, celery and carrots. Cook for about 5 minutes, or until softened.
2. Add the garlic to the pan and continue cooking until you can smell the garlic.
3. Add the sliced mushrooms and cook for about 7 to 10 minutes or until the mushrooms are soft and have released all the juices.
4. Pour in the wine, the soaked dried mushrooms with their liquid. Add the thyme, sage, red pepper flakes and salt and pepper. Cook 2-3 minutes more, or until most of the liquid has evaporated.
5. Add the mushroom stock and buckwheat groats. Bring to a boil, then reduce heat to low.
6. Partially cover and cook 15 minutes, or until groats are tender.
7. Taste and adjust seasonings.
8. Serve with chopped parsley, lemon zest and freshly ground black pepper.

Mushroom Stock
Makes 2 quarts
For the Mushroom Stock

Ingredients

1 large yellow onion, sliced
1 leek top, chopped
2 medium carrots, chopped
½ lb. white mushrooms, sliced
1 oz. dried shiitake mushrooms
4 cloves garlic, smashed, skins left on
6 sprigs parsley
2 sprigs fresh thyme
2 sprigs fresh oregano or marjoram
1 bay leaf
1 tsp. salt
½ tsp. black peppercorns
10 cups of water.

Directions

1. Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 1 hour.
2. Strain, pressing as much liquid from vegetables as possible.
3. Discard solids.
4. If not using right away, cool and then store in the fridge or can be frozen.

Cooks Notes:

I have tested this recipe using red and white wine. The red wine will give the stew a bit more depth in flavour and colour.
Do not overcook the buckwheat, it should have a little bite to it.
I like to taste as I cook, feel free to add salt and pepper or more spices to your taste.
Don't leave out the garnishes, the lemon zest add brightness and the parsley colour.
Next time I make this recipe I will try adding some chopped spinach.
If making ahead and reheating, you may need to add a bit more stock as the buckwheat tends to soak up some of the liquid.

Eggplant Cubes with Pomegranate Molasses

This year ICCO Canada and The True Italian Taste project held their awards Gala evening Pentola d’Oro, Under The Star, it was presented virtually and what a starry night it was! It is so great how dedicated this group is to highlighting authentic Italian products. One of they ways they do this is through seminars, masterclasses and tasting events. I watched the virtual event last week from the comfort of my kitchen. No fancy dress or high heels needed but I did pull out my favourite chef’s knife and pour myself a glass of wine. During the event I cooked along (virtually) - with Michelin-star Chef Cristina Bowerman, live from Italy and a food kit with all the ingredients delivered fresh to my front door from Eataly Toronto. Also by my side was my in-house taste tester who loved every bite.

So what did we eat? Ravoil del Plin stuffed with Amatriciana Sauce, Sous Vide Beef Tenderloin with Foie Gras Torchon with Chocolate Demi-glace and Eggplant Cubes with Pomegranate Molasses. I love how the flavours come together in this recipe; eggplant, pomegranate and coconut milk. It is vegan and makes a elegant first course.

I did make a few changes to the original recipe. Mine is almost as good as what was in my dinner kit. I have adjusted the recipe slightly. Here is the recipe how it was written and below you will find my version of it. Buon appetito!

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Eggplant Cubes with Pomegranate Molasses
This recipe serves 4 as an appetizer.

Ingredients

1 large eggplant
2 tbsp pomegranate molasses
1 tbsp honey
2 tbsp olive oil
2 tbsp sesame seeds
pinch of salt
1 can coconut milk
1 tbsp green curry
1/2 cup raw peanuts
fresh basil for serving

Directions:

1. Preheat oven to 170 degrees C (350F). Line a baking tray with parchment paper.
2. Cut the eggplant into cubes. Lightly score the surface of the eggplant in a crosshatch pattern.
3. In a shallow bowl toss the eggplant with the pomegranate molasses, oil, sesame seeds and salt.
4. Place the eggplant on the parchment lined baking tray and roast for about 20 minutes or until bubbling and the eggplant is golden around the edges.
5. While the eggplant is roasting place the peanuts, green curry and coconut milk in a medium pot and bring to a simmer.
6. Cook, stirring constantly until the coconut milk has reduced by about half.
7. To serve: Place a few spoonfuls of the coconut peanut sauce on each plate. Place an eggplant cube on top of the sauce and garnish with the fresh basil.

Cooks Notes
Any leftover sauce would be great as a marinade for tofu or tempeh.
You can find pomegranate molasses at selected supermarkets, health food/specialty food stores.

Kimchi Cauliflower Fried Rice

Tis the season of the cauliflower. They are big, easy to find, locally grown and very inexpensive this time of year. I have been making this recipe all month long and I change it up with whatever veggies are hanging out in my fridge. If you love fried rice, but don’t want the rice then you have to try this Kimchi Cauliflower Fried Rice.

Are you curious about kimchi? If you have not yet had the opportunity to try kimchi I can say it is definitely one of those acquired tastes and be warned it may not be love at first bite. Kimchi is a bit hot and spicy with a tangy, slightly sour and crisp flavour. So what is kimchi? Kimchi is a staple in Korean cuisine, usually made of fermented cabbage, although just about any vegetable can be fermented. The fermentation process creates healthy bacteria which is great for your gut and helps to aid in digestion.

What I like about this recipe is that you can create this dish in a flash - At all times a jar of kimchi is in my fridge and if you don’t have time to make the cauliflower rice yourself you can find packages of riced cauliflower in the produce section and freezers at most grocery stores. I have yet to make my own kimchi but stay tuned it may be my next cooking experience or experiment. Attention Gordy…(my very own in-house taster), be warned you may be eating a mouthful of kimchi on top of your next burger!

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Kimchi Cauliflower Fried Rice
You can make this dish in less than 15 minutes.
FYI - This recipe is adapted from Goop.

Ingredients
This recipe makes 2 -3 servings.

1 small head cauliflower, (about 4 cups)
2 tbsp oil, use any oil you like (I made mine with avocado oil)
1 small clove garlic, minced
2 tsp sesame oil
1 small bunch of kale, (any type of kale you like) ribs removed, leaves sliced into ribbons
2 scallions, thinly sliced
½ cup chopped kimchi
¼ cup chopped fresh parsley
3 tbsp tamari, soy sauce or coconut aminos
Sriracha or your favourite hot sauce, for serving
Sesame seeds for garnish (optional)

Directions

1. Cut the cauliflower into small florets, then in small batches add the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.
2. Heat both oils in a large nonstick sauté pan over medium-high heat. Add the garlic, kale and cauliflower and sauté until the kale is wilted and the cauliflower is beginning to brown, about 5 minutes. Mix in the scallions, kimchi, parsley, and tamari sauce.
3. Taste for seasoning and serve with Sriracha or your favourite hot sauce.

Cooks Notes

Top with any protein you like, such as a fried or a soft-boiled egg, baked tofu, (my fav) or baked tempeh.
This recipe is adaptable to any green leafy vegetables such as spinach, bok choy or swiss chard.

Strawberry and Rhubarb Chia Jam, Sugar-Free

Local rhubarb is in season, a brief moment in spring when this tart bitter vegetable makes its annual appearance. Yes, a vegetable, though it’s mostly treated as a fruit. I love the pink, red and green colours of the stalks and the tangy tart flavour. Rhubarb needs lots of sweetness and most recipes use a lot of sugar. I used maple syrup for mine and honey is just as delicious. You can use this jam on toast, in oatmeal, mixed into yogourt or use it as a dessert topping on ice cream. And my new delight is to pair with cheese or serve with savoury foods. You can only get rhubarb this time of year—so better make the most of it!

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Rhubarb and Strawberry Chia Jam, Sugar Free
Rhubarb, strawberries and chia seeds make this easy stovetop jam in about 30 minutes.
This recipe will make an 8 ounce jar.

Ingredients

1 pound fresh rhubarb, about 3 stalks, chopped into ¼-inch slices
1/2 cup sliced strawberries
3 tbsp honey or maple syrup
2 tbsp chia seeds
1/4 cup water
1 tbsp fresh lemon juice

Directions

1. Combine the chopped rhubarb, strawberries, sweetener and water in a small saucepan. Cook over medium heat, until reduced, stir to help break down the fruit. If you need more water add as needed.
2. Once the fruit is soft reduce the heat and add in the chia seeds and cook for about 10 minutes until the mixture begins to thicken.
3. Remover from the heat and add in the lemon juice. Once cooled transfer to a glass jar. The mixture will thicken up a bit more as it cools.
4. Store in the refrigerator for up to two weeks.

SUPER SEED CRACKERS, VEGAN, PALEO AND KETO

The name says it all. These crackers are made from sunflower seeds, pumpkin seeds, chia seeds and sesame seeds.

S U P E R .

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Super Seed Crackers
Crispy crackers that go with everything.

Ingredients
1⁄3 cup almond flour
1⁄3 cup unsalted sunflower seeds
1⁄3 cup unsalted pumpkin seeds
1⁄3 cup chia seeds
1⁄3 cup sesame seeds
1 tbsp ground psyllium husk powder
1 tsp salt
¼ cup melted coconut oil
1 cup boiling water

Directions
1. Preheat the oven to 300°F.
2. Mix all the dry ingredients in a medium sized bowl with a wooden spoon.
3. Add the boiling water and melted coconut oil. Mix well and form into a ball. Let rest for 10 minutes to let the magic of the chia seeds work to hold the dough together until it has a gel-like consistency.
4. Place the dough on a baking sheet that has been lined with parchment paper. Place another piece of parchment paper on top and roll using a rolling pin, (or use your hands to spread the dough), to desired thickness. Remove the top piece of parchment paper.
5. Use a knife or pizza cutter to score the mixture into evenly sized pieces or skip this step and you can break them up free form when done.
6. Bake on the lower rack of your oven for about 45 to 50 minutes, checking towards the end of the cooking time as seeds can burn easily.
7. Turn the oven off and leave the crackers to dry in the oven. Once dried and cooled completely, then break apart.
8. Store in air-tight container

Cooks Notes
If you want to make a sweet cracker and 1 tablespoon of honey or maple syrup to the mixture.
This recipe is also delicious with any of your favourite herbs, try adding 1 tablespoon of chopped fresh rosemary or dried za’atar.

ROMANIAN EGGPLANT DIP (SALATA DE VINETE)

This is a traditional family Romanian recipe from my  mother-in-law Florence Hertzman that she learned from her mother Bessie Swartz.  Bessie was born in Iasi, Romanian in 1904 and she was taught this recipe by her mother Batya Yancovitz. Florence remembers her mother calling it ‘Potelagela’ or ‘Putlagula’.

There are many variations for eggplant salad, each Romanian housewife adding one or two ingredients to make it their own. Bessie added green onions and used  a wood pasty cutter to mash the eggplant and peppers. This Russian/Polish housewife, (that’s me) will be using the food processor and adding a dash of hot sauce.

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ROMANIAN EGGPLANT DIP (SALATA DE VINETE)

Ingredients:

1 medium eggplant, whole
1 medium green or red pepper, cut in quarters and seeded.
2 green onions, chopped
1 to 2 tsp of canola oil, or more if needed (you could use any light tasting oil)
1/2 tsp salt, or more to taste
dash of white pepper

Directions:

1. Place eggplant and peppers on a baking sheet and broil until charred on all sides, turning often.
2. When done take out of the oven and let the eggplant and peppers rest for at least 30 minutes or until cool enough to handle.
3. When cool carefully peel the charred skin from the eggplant and peppers, set aside.
4. Add the green onion to the food processor and process until finely chopped.
5. Place only the flesh of the eggplant and peppers into the food processor. Add the oil, salt and pepper, mix well.
6. Taste and adjust seasonings.
7. Spread on crackers or crusty bread.
8. Best served at room temperature.

Slow Roasted Plum Tomatoes

This recipe was originally published in October of 2014, and is one of may favourite ways to roast tomatoes. I usually make this recipe in the early autumn when the plum tomatoes are in abundance, but this recipe works wonders for tomatoes in winter too - the slow roasting brings out the intense flavours.

Cut the tomatoes, place in a glass rimmed baking sheet, drizzle with olive oil, add fresh herbs, and roast for hours .

The tomatoes literally melt in your mouth.

Tomatoes on warm bread with fresh basil and a drizzle of olive oil.

 What I should be doing: I really should be raking the leaves, (I think I will leave that for Gordy).

What I am doing:   Wondering what to do with a big bowl of plum tomatoes.

New love: Oven roasted tomatoes, you can add them to just about anything.

FYI:  I wish you were here because the house smells of garlic and rosemary.

BTW: The leaves still need to be raked, Gordy where are you?

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Slow Roasted Plum Tomatoes

Ingredients:

2 - 3 tablespoons olive oil
2 cloves garlic, peeled and cut in half
handful of fresh thyme
a few spring of fresh rosemary
kosher salt and freshly cracked pepper
1 pound tomatoes, any variety

Directions:

1. Preheat the oven to 325ºF
2. Pour olive oil into a baking dish.
3. Cut tomatoes in half and place in the baking dish.
4. Toss tomatoes with the olive oil, garlic, fresh herbs and salt and pepper.
5. Arrange the tomatoes in a single layer, cut side up
6. Bake for about two hours, or until the tomatoes are soft and juicy but slightly wilted.

Cooks Notes:  I usually make a bit batch of these and freeze. During the winter I add them to stews, pasta and soups.

THE FORGIVING STEW - OR IS IT A SOUP?

This is the forgiving stew, or is it a soup?

The idea behind this stew is to use up all of the vegetables in your fridge and to eat as many vegetables as possible. It’s perfect for the winter months when it’s freezing outside and your schedule is packed with social events and too many treats. This stew is forgiving because you can substitute different ingredients to use up what is in your fridge and based on your vegetable preferences. If you like more cabbage, then put in more cabbage. If you don’t like cabbage but you like zucchini, put more in. You can’t go wrong; it’s the forgiving stew!

One of the key ingredients to this stew is lots of marjoram, I used dried which is perfect for this recipe. It’s herby flavour and adds a natural sweetness. Make this recipe for vegetarians or meat lovers, I sometimes have two pots going at once, one with meat and one without. I like adding a tin of cannellini beans for the creamy texture or black beans for their earthy flavour; and for my meat lover any ground meat works, if you can find grass-fed beef, go for it.

Is it a soup or is it stew? You decide!

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The Forgiving Stew
This recipe serves 6.
You can make it however you want! More soup-like add more water, it you want it stew-like add more tomato paste.

Ingredients
olive oil for sauteing
1 medium-sized white or yellow onion, diced
2 stalks of celery, diced
1/2 pound of mushrooms, sliced
2 cloves of garlic, chopped
1/2 of a zucchini, diced
2 carrots, diced
1 28 oz (or 796 mL) tin of diced or chopped tomatoes
1 tin (156 mL) of tomato paste
2 tins of water, (use the tin of tomatoes to measure the water)
1 pound of ground chicken or turkey or beef preferably grass-fed or organic, (for your meat eaters)
1 tin of beans, (any beans you have in the panty)
2 cups of chopped kale, swiss chard or spinach, chopped into bite sized pieces (you can use any kind of kale, we used red kale in this recipe because it looked nice)
2 cups green cabbage, chopped into bite-sized pieces
1 tbsp of marjoram
1/2 tbsp of thyme
1 tbsp of salt (or more to taste)
pinch of red chilli flakes
1 bay leaf

Directions
1. In a large soup pot heat about 3 tablespoons or olive oil over medium heat. Add in the onion, celery and mushrooms. Cook, stirring often until the onion has softened, then add in the garlic.
2. If you are using ground meat now is the time to add to the pot. Cook until the meat is well browned.
3. Add the zucchini and carrots, tomato paste, tin of tomatoes, water, beans, cabbage, and all the spices. (Do not add the chopped greens at this time).
4. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
5. Cook for about 40 minutes, then remove the lid and add the chopped greens. Cook for another 10 minutes or until the greens have softened.
6. Taste and adjust seasonings.

Optional Add-ins
A tablespoon or two of bouillon powder. This is a great panty staple. I like Harvest Sun Organic Bouillon Powder.
Kombu, one strip. It adds a natural saltiness and any seaweed is good for you. Take out the Kombu once soup is cooked and discard.
Splash of red wine - I usually do red wine but today I had white wine, so that’s what I used. I keep the red wine frozen in the freezer so it’s available this stew!
A big grind of Parmesan cheese or for vegans I love Bragg’s Nutritional Yeast or daiya cheese.

Cooks Notes
I like to taste as I go along for salt, pepper, etc.
You could use one or two tins of beans.
If you have any leftovers, it will thicken up and you may need to add more water or broth to thin out.
Store any leftovers in the fridge.

THE BEST TOMATO SAUCE EVER, REPOSTED FROM 2012

I first posted this in the summer of 2012 when we were making lots of car trips back and forth to Montreal. Along with bringing home a few dozen Montreal style bagels we stocked are car with jars of tomato sauce. If you happen to be in Montreal you can add this to your places to go.

A trip to Montreal always includes a stop at the famous Fairmount Bagel. I cannot buy a dozen bagels without Gordy eating a least two from the paper bag, the bagels are freshly baked in a wood-fired oven and yes impossible to resist! So while walking and eating bagels we noticed this tiny little shop, Drogheria Fine, filled with jars and jars of tomato sauce, olive oils and other delights in mason jars.

Just as you would be welcomed into your grandmother’s kitchen, owner Franco Gattuso welcomed us into his tiny shop. Bottles of olive oil were on the counter and pots of tomato sauce were boiling on the stove in the open kitchen and Franco offered us a spoonful right from the pot!  He calls the sauce La Salsa della Nonna which means Grandma’s’s Sauce.  We went home to Toronto with four jars, but soon realized that was not enough.  Now when visiting Montreal we get our dozen bagels and a dozen jars of Nonna’s sauce. 

Yale and owner Franco Gattuso.

Vegan Bean Soup in my new Instant Pot!

My cousin Suzanne gave me this super easy bean soup recipe. You just toss all the ingredients into the Instant Pot, press a button and an hour later you have a big pot of hearty bean soup. I love that you can make this soup your own by adding what ever spices or herbs you like, the same goes for the veggies. I had some fresh thyme and rosemary in my fridge so I added a few sprigs. I also like to toss in a big heaping spoonful of dried marjoram and a dash of dried chili flakes. This soup gets better as it sits and thicker too, so when reheating you may need to add a bit of water to thin out. It also freezes well. Serve as is or top with a few shaving of parmesan cheese or a sprinkle of nutritional yeast and lots and lots of freshly ground pepper.

A notes from Suzanne… says she '‘adds a spoonful of miso paste to up the flavour.” I say a splash of wine too!

Enjoy.

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Hearty Bean Soup in the Instant Pot
This soup is hearty and rich.
Makes 8 big servings.

Ingredients

12 1/2 cups of mixed beans, rinsed
1 (796ml) can diced Italian-style tomatoes
10 cups vegetable broth or water
2 carrots, diced
1 onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
a few big handfuls or swiss chard or baby spinach

Directions

1. Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in an Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes.
2. Let pressure release naturally before removing lid.
3. Taste and adjust seasoning, you may need to add more salt or pepper to taste.
4. Add in chopped swiss chard or baby spinach.

Cooks Notes

The soup will thicken up so you may need to add more broth or water to thin out.
Go ahead and freeze any leftovers.