Extra virgin olive oil has strict requirements, it's checked for all kinds of defects to be made perfect
My oven has been working overtime these days, i've been baking and roasting food almost everyday. Picked up a pack of heirloom carrots at atwater market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils. All this, topped with a delicious spicy peanut butter sauce!
Roasted carrots becoming quite sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas i also need to feed Devine.
I like buying grains or flours in bulk. I don't always get to buy huge quantities, it's too heavy. I don't own a car, and walking long distances with it is bad is difficult. Since my bike accident, i haven't been able to carry heavy loads for too long. Luckily, i went to my parent's house on sunday. They have a car, and access to a terrific buy in bulk place. I bought a ton of black rice and some black beluga lentils!
Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry.
Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peter's beluga lentil salad recipe.
I wasn't always a fan of beets, that is, until i started to oven-roast them. Since then, i've been making recipes with beets almost every week. Including this simple, and amazingly delicious beet sauce!
Yes, you could say i'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind.
I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though it doesn't stay ;). You'll just look like you killed something.
Fresh mint is key in this recipe! Don't omit it! I wish i had a mint plant growing in my appartment, i had one last summer but it died. My plants always die, growing plants indoors has always been a challenge for me.
If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps - Tear off any wilted leaves wash the mint gently put the stalks in a glass with a bit of water put a plastic bag over it and stick it in the fridge.
If you're searching for entree ideas look no further! These curried carrot patties drizzled with teriyaki sauce, with a side of freshly baked kale chips will hit the spot.
Taking the time to cook good food, is important.
Someone said this to me ages ago, never forgot it.
Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.
Eating is a truly complete sensory experience.
With this recipe, I wanted to make something beautiful. I didn't have to go out to get special ingredients, I just looked in my fridge and used whatever I had on hand. If you're planning a meal but are missing an item, try and see what else you can use instead.
Doing this, will make you a more creative cook.
Cooking is important kids. Find the time to do it! !
As much as i love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour.
Yes, those are the sort of details that I care about.
What green things can i add to this? Wakame! I don't always have fresh greens in my fridge, when i don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of Iodine, essential for health.
Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.
Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.
You can make this recipe using regular pasta, but it wont be green... unless you use spinach pasta (which could look good too.) Or matcha pasta? A really awesome girl on twitter made some using my black pasta recipe as a base, they look gorgeous!
Hope you like the recipe, happy cooking!
Flautas de coliflor or 'Cauliflower flutes'; a delicious treat, consisting of curried cauliflower wrapped in corn tortillas, and draped with an avocado-coriander sauce. The flutes are also topped with some roasted, thyme-pumpkin bits.
Typically, this type of dish is fried in oil; i thought they would be just as delicious as cold wraps. For a hot version, place in pan with a bit of vegetable oil (canola or corn oil) and fry until browned on both sides. Then, add the sauce and toppings.
It's best to steam the tortillas, before spooning in the filling to help soften them. That way they can be folded easily, with no risk of tearing - No one wants torn tortillas.
Most people steam the tortillas beforehand with a microwave; to do this, put your tortillas in a bag, and heat for 30 seconds. Note that I don't have a microwave at home, it's an appliance I don't care to own. - i've always done well without it. If like me, you don't have one, you can use a big pot with a basket steamer, or a colander - it works just fine. Just make sure the water doesn't touch the bottom of your steamer, or colander; because what you will get are wet tortillas - much unpleasantness.
Made these on a lazy sunday afternoon, it's quick and very delicious!
Beet hummus bites, or 'uzumaki' bites, as i like to call them! Roasted beet hummus, black olives and aragula salad tucked into homemade bamboo charcoal tortillas.
Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing i had trouble with, was making them into nice circular shapes. Not sure how people manage to do it, guess it takes practice. It's also because i'm short of a rolling pin, Devine broke the handles off the other day. I've been using the 'body' of the rolling pin, without the handles. It still works! Dans ta face, rolling pin!
Made the tortillas based on the recipe by Zerrin from Give recipe. You should check out her page first, if you want to try and make your own tortillas. She describes it a lot better than I, not to mention her tortillas are circular. In my defense, she uses a tortilla press.
Had a lot of fun making these, plus the end result is pretty! I feel like these would be really good, topped with a sauce of somekind. Any ideas?
Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs, from my balcony garden. This year, I'm happy to say that my plants have thrived (thank you smart pots).
My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe — the perfect way to end the summer.
The combination of carrots and zucchinis, look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favourite pasta cut, it also has the best name ever. With tones of orange, green and brown this meal embodies autumn.
You can find the recipe for my roasted pepitas here! It's easy, and ready in 20 minutes. I usually make a double recipe, and add it to salads and other meals during the week. Enjoy!
Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lacked the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty handed. In the marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumber, cabbage and eggplant we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens, were like rare pokemon.
We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else - why would we? Tomatoes were not in short supply then. While we were in Mexico, friends of ours made the most amazing tomato-less salsa; they used watermelon, and i remembered this when we craved bruschetta in Nuku Hiva. What looks sort of like tomatoes? Papaya! Not that they look that much alike; they have a reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of; and as it turns out, since we started to make bruschetta with it, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs even better with balsamic vinegar. I imagine it would taste great with mangoes too, it's something i may try when i get a craving again.
If something isn't available, or is too expensive where you are (hunting for raspberries in japan comes to mind), swap it out for something else. Not every will work, but it's fun to try isn't it?
Breadfruit trees are everywhere in French Polynesia. But sometimes, the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit either.) The Polynesians don't buy fruit, they don't have to. They have plenty growing on their property. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of a snack bar prepared some for us. He cooked it outside, over hot coals. The taste is hard to describe, it's very potato-like. We had the cooked breadfruit with some fresh coconut milk - that he extracted from a coconut himself. Since then, we’ve been looking to cook it ourselves.
We finally got our chance! We bought a breadfruit at the Fare street market in Huahine. The lady at the fruit stand gave it a few knocks with her fist, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges, and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.
If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time!
We are about to leave Tonga, the tropics, and the land of bountiful breadfruit. This versatile fruit, can be cooked into fries, eaten with coconut milk, made into chips, or like this recipe suggests, it can be made into gnocchi.
Breadfruit has a taste and texture that resembles that of potato, and so, it only makes sense that it too, can be made into gnocchi. The flesh of the fruit can be kneaded easily, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste, it can be difficult to catch it at the right moment, like avocados, sometimes it'll overripen overnight and be rendered uneatable. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes very soft to the touch, but not too much.
We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil, the sauce is poured overtop and sprinkled with bits of shredded nori.
If you happen by the south pacific and see a breadfruit, make some gnocchi. It's worth the effort.