Gazpacho

As a kid, I always hated when my mum would make gaspacho. I didn't like cucumber, and I HATED raw tomatoes.  Now that I've grown up, well at least taller, I've come to love tomatoes, and I have a healthy respect for fresh cucumber (although we're still not best friends).

I went to the Taste of the Food Terminal in Toronto this past weekend, and I came home with a ridiculous amount of fresh fruits and veg. Including 3 cucumbers.  I still don't love cucumbers, but I sure couldn't let them go to waste.  I asked around, and several people (my mum included) suggested I make gazpacho.  So I did.

For those who don't know, gazpacho is a cold soup which is Spanish in origin.  It's main ingredients are tomatoes, (bell) peppers, cucumber and onion, and a brief survey of recipes online show many, many possible additions to those base ingredients.

This recipe is based on my mums, in that it is hers, but it's one of those frustrating recipes where you add "enough" of each ingredient.  I've tried to make it as straightforward as possible.

Gazpacho
1 can no salt added diced tomatoes
3 small brown onions
1 red pepper
1 1/2 cucumber
2 large handfuls baby carrots (~1 - 1 1/2 cups)
2 cloves garlic
2 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp sugar
salt & pepper, to taste 

1. Peel and coarsely chop onion and garlic, coarsely chop red pepper and carrots. Toss into a food processor. (If you don't have a food processor, I suggest you borrow one, it needs to be finely chopped).
2. Peel and seed cucumber, coarsely chop and add to food processor.
3. Throw in canned tomatoes, herbs and sugar.
4. Pulse all ingredients in food processor until finely chopped.  It should appear somewhat liquidy, but not pureed.
5. Add a small amount of salt and pepper, to taste.
6. Transfer to a large bowl, cover with saran and refrigerate for a few hours to allow flavours to combine.  You want the saran wrap to sit on the surface of the soup, to avoid exposure to air which can cause discolouration.
7. Serve cold, especially on a hot day.  Add salt and pepper to taste when serving.

This recipe makes enough to feed a small army, but on the upside it keeps well in the fridge for up to a week.  I've heard mixed responses online as to whether this can be frozen or not.  It depends on how smoothly you blend the soup, I would imagine.

Roasted Red Pepper and Garlic Cream Cheese

I've been on a delicious kick lately.  I'm making flavoured cream cheeses.  Why not just buy the pre-flavoured ones, you ask? Well... as far as I've seen there's no roasted garlic and jalapeno, or chipotle in adobo flavoured ones sold by Philadelphia. That's why.

And let me tell you, I love cream cheese, but I might marry these flavoured varieties.  And the best part -- no matter how good they taste on day one, if you make it to the end of week one, they get even better.  The flavour deepens and improves as it sits in your fridge.

I got this idea from a story I read online, and a few of us ladies brain stormed until the ever lovely Queen of All That Is Delicious posted a recipe for Nariz que Moquea, also known as schmear.  I've made it a few times and it's absolutely amazing.... so I wanted to try and come up with my own variation.

For this recipe, I roasted my own red peppers and garlic, but you could use store bought roasted peppers. I haven't quite gotten the hang of roasting peppers yet, so no recipe for you on that. But you're smart, I bet you can figure it out on your own, or maybe in a few weeks I'll post some instructions.

Roasted Red Pepper and Garlic Cream Cheese
2 roasted red peppers, quartered
1 head garlic, roasted (~2 Tbsp)
1 pkg Philadelphia cream cheese, softened

1. Leave cream cheese out on the counter for several hours to allow it to soften.
2. In your blender, mix roasted red peppers and garlic until smooth.
3. Add cream cheese, blend until evenly combined.
4. Scrape into a container with a good seal (e.g. Tupperware) and refrigerate for as long as you can avoid temptation.

This will be great on bagels, toast, tortillas, or a spoon.

Potato Cheddar Perogies

I asked my friend last weekend what I should do as my cooking adventure this week. She said "perogies!".  Challenge accepted.
It was a brilliant idea.

Perogies are a favourite guilty pleasure of mine.  I say guilty because they're served with cheese and bacon on top and sour cream on the side.  Not very healthy, but definitely very tasty.

Friendly warning however, this took me a little over 3 hours.  It wasn't difficult, it was just a long process. I started by making the filling, and let it sit on the counter to cool down while I made the dough.   Also -- you really really want to get a dough press for this. You can buy them at the dollar store. It's inexpensive and super useful if you're ever going to make dumplings, or ravioli, or even fancy finger sandwiches.  My mum happened to mention that she had one last week so I traded yard work for the use of her dough press to make these.  I really dislike yardwork.

Potato Cheddar Perogies
(from Canadian Living)
Dough
3 cups all-purpose flour
1 tsp salt
1 egg
3/4 cup water
2 Tbsp vegetable oil
Filling
1 lb potatoes, peeled and cubed (about 2-3 large potatoes)
2 Tbsp butter
1/3 cup finely chopped or grated onion
1/2 cup shredded cheddar cheese
1/4 tsp salt
1/4 tsp pepper
Topping
1/2 - 1 large onion, sliced and separated into rings for sauteeing
1/2 - 3/4 cup shredded cheddar cheese
6-8 pieces bacon, cooked and crumbled (optional)
sour cream

1. Fill a medium pot with cold water, add salt and potatoes. Bring to boil.
2. In a medium frying pan, melt butter then add onions. Fry until golden and tender
3. Boil potatoes for 10-15 minutes or until tender.
4. Drain and transfer to a large bowl, mash well.
5. Add onions, grated cheese, salt and pepper.
6. Stir to combine, then set aside.
7. In a mixing bowl, combine flour and salt.
8. In a separate bowl, whisk together oil, egg and water.
9. Gradually add wet ingredients to flour and mix to combine.
10. If needed, add 1-2 Tbsp more water to bring the dough together.  It should be soft but not sticky.
11. Turn out onto a floured surface and knead for 10 minutes, or using dough hook, beat in mixer for about 7 minutes.
12. Separate dough into two balls. Cover with plastic wrap or a damp towel and set aside for 20 minutes. 
13. This is a great time to pour a glass of wine, or do some dishes. 
14. On a lightly floured surface, turn out dough, one ball at a time and roll to be ~1/4" thick.  
15. Using dough press or cookie cutter, you want circles approximately 3" in diameter.
16. If you're using a dough press, put the circle on the open face, pressing firmly against the "crimping" edge.  
17. Add about 1 tsp of filling, then wet the edges of the dough circle to help them stick. Fold in half, pressing firmly to seal. Repeat.  Re roll scraps to make the most of your dough.
18. Set finished perogies on a baking tray or lightly floured surface and cover with a dish towel.
19. This recipe makes 24-36 perogies, so any that you aren't planning on eating tonight, can be put into the freezer on a baking tray overnight, then transferred to a Ziplog freezer bag.
20. Fill a large pot with salted water, bring to a boil.
21. In batches, gently drop uncooked perogies into boiling water.
22. Remove the perogies when they float to the surface (~5 minutes).  Allow to drain.
23. Heat oil in a large frying pan. Sautee onion rings for topping.
24. When onions are clear and soft (8 minutes), set aside.  Add drained, boiled perogies to pan.
25. Turn after about 5 minutes, to get them golden brown on either side.
26. Serve topped with sauteed onion, crumbled bacon, grated cheese and sour cream.
27. To prepare frozen perogies, boil from frozen (will take ~10 minutes), then fry.

These perogies were fantastic, but they're definitely a special occasion treat.  They took an entire afternoon to make.  I haven't tried the frozen leftovers yet, but the fresh ones were better than the frozen ones you can find in the grocery store.

Vegetarian Egg Casserole

So it's Meat Free Monday again! And again I dropped the ball on being prepared.  I was planning to make quiche, but then I found out that the puff pastry that was in the freezer needs two hours to defrost, and I didn't think that far ahead.  So, improvisation abounds! I decided to take the ingredients and make an egg casserole.

Fun fact, do you know that in Canada milk comes in bags?  Apparently this is only a Canadian thing. Oh, and I moved to Canada (which is at least part of the excuse I'm using for not updating for months).

Vegetarian Egg Casserole
Adapted from: http://www.kraftrecipes.com/recipes/quick-easy-egg-casserole-66050.aspx
1/3 of a baguette (or 3-4 slices of bread), cubed
4 eggs
1 1/3 cup milk
~1 cup grated cheese (marble cheese is delicious)*
3 handfuls cherry tomatoes, halved or quartered
1 medium onion, chopped
4 large field mushrooms, sliced
1/2 tsp cayenne
1/4 tsp nutmeg
1 tsp mustard seeds
a splash of balsamic vinegar
salt
olive oil

1. Preheat oven to 350F/175C.
2. Using cooking spray or oil, lightly grease a 9x9" casserole dish
3. Spread cubed bread in an even layer across the bottom of the casserole dish
4. Meanwhile, heat a small amount of oil in a frying pan over medium heat.
5. Add onions and fry until starting to clear, add mushrooms and soften.  
6. Throw in tomatoes and add a splash of balsamic and a pinch of salt.  Let cook 3-5 minutes on medium heat.
7. Spread sauteed vegetables on top of bread, top with cheese. 
8. Add as much cheese as you like.  The best cheese for egg casseroles or quiches is gruyere, in my opinion, but I used marble cheese instead because it's much cheaper, and I had it on hand.
9. In a medium size bowl, whisk together 4 eggs, 1 1/3 cup milk and spices.  You can use any spices you like, these are just a guideline.
10. Pour egg mixture over bread/vegetable/cheese mixture.
11. Bake for 40 minutes or until golden on top (or cooked through).
12. Let sit for a few minutes to cool, then enjoy!

Serve with your preferences of ketchup, bbq sauce or chili sauce.

Substitutions -- you could add ham, bacon or sausage meat if you crave meat.  Other vegetable choices could include spinach (cook for 30 seconds or so), cooked pumpkin/squash, garlic, broccoli, etc.

Cherry Tomatoes and Brie on a Toasted English Muffin

For lunch the other day, I raided my fridge for 'whatever might go bad soon but still looks edible'. I ended up whipping together something that is halfway between bruschetta and a caprese salad, I suppose.

Cherry Tomatoes and Brie on a Toasted English Muffin
English muffin
Cherry tomatoes
Brie
Fresh basil
Balsamic vinegar
Olive oil
Salt & pepper

1. Let brie sit on counter for a few moments to soften.
2. Lightly toast english muffin, until crunchy on the outside but not burnt.
3. Wash and chop cherry tomatoes (I quartered them and then sliced those in half).
4. Rinse and coarsely chop fresh basil.
5. Put tomatoes and and basil on toasted english muffin, sprinkle with olive oil and balsamic, then with salt & pepper (to taste).
6. Apply small dobs of brie over surface (I cut off the rind).
7. Toast in toaster oven for ~2 minutes, to soften the cheese.
8. Enjoy!

I had a little nub of leftover brie from this weekend, so this seemed like a great way to use it. Any cheese works of course, but I'd say a nice soft cheese is just about perfect.  A month or so ago, we picked up a pack of flavour-infused olive oils from Costco, and so today I used one that was infused with basil. It's a very subtle flavour- but there is a huge difference between good quality olive oil and regular. I always use Extra Virgin Olive Oil (or an infused oil) when cooking, but the flavour difference really shines the most when the oil isn't used for cooking, but rather as a dressing.

PS - It's my birthday and last night I made maple butter tarts. Best Birthday Breakfast Ever.

Easy Pasta Salad

We do meat-free Monday every week, and we get a bit bored of the easy option, which is spaghetti with lots of vegetables, so sometimes we like to try new things.  This week's new thing is... pasta salad. Easy, tasty, and moderately healthy! That's a great choice all around.

Pasta Salad
2 cups pasta (uncooked)
1 red pepper
2 green onions/shallots
1/4 - 1/2 cup italian salad dressing

1. Cook pasta in salted water until desired level of done-ness (I went for al dente).
2. Rinse and then finely chop red pepper and green onion.
3. Drain cooked pasta and tip into a large tupperware dish (or bowl).
4. Add red pepper and onion, pour in salad dressing and toss to coat. 
5. Let cool for 10-15 minutes then refrigerate.
6. Best if refrigerated for several hours or overnight.

I feel like I need one of those Staples buttons. "That was easy!".  We're having this as a side, not sure what to do as a main dish yet.

Also in the kitchen this weekend, we've got banana muffins and sour cream coffee cake. It smells delicious in here!

Ginger Green Beans and Spring Smashed Potatoes

I've had a lot of disappointing adventures in the kitchen recently. I tried making jam, which resulted in me having a strawberry flavoured explosion in the kitchen.  Then I tried to tackle making ravioli. It turns out that pasta is REALLY difficult to make.  Well maybe not so much difficult as finicy? Anyway, it ended up being more like delicious sweet potato filling in a leather wallet. Ick. The recipe for the ravioli and filling is from Petite Kitchenesse and was actually a great recipe. I'm definitely going to try out that filling again. I will be honest, I ended up eating most of it with a spoon :)

So when I finally got something right in the kitchen, even if it's something simple, I wanted to share it with you folks.  Sadly, because I'm horrible at remembering to get photos, there are no photos... but I'm sure you can use your imaginations.

I picked up some big juicy looking Toulouse sausages from the butcher yesterday, and decided to do a lemony potato smash and a green bean dish (thanks to the ladies on Facebook who helped me decide on green beans).

The potatoes were prepared according to this recipe which I posted a few months ago, with a few modifications, see below.

Ginger Green Beans and Spring Smashed Potatoes
Ginger Green Beans
~500g fresh green beans, washed, trimmed and sliced into 1-2" sections
1-2 t fresh ginger, peeled and finely chopped
2 cloves garlic, minced
1 small red chili pepper
olive oil
sesame oil

Spring Smashed Potatoes
4 desiree potatoes, peeled and roughly chopped
2 spring onions
zest of half a lemon
juice of half a lemon
1/2 t hot english mustard (optional)
1-2 T butter 
2 T white wine vinegar
salt
chives

Spring Smashed Potatoes

1. Place peeled, roughly chopped potatoes in a pot of cold water, add a pinch of salt.
2. Place over med-high heat, bringing to a boil and cooking potatoes for 30-40 minutes.
3. Clean and chop green onions.
4. Drain cooked potatoes and toss into a large bowl with butter, lemon juice, vinegar, green onion and lemon zest.
5. Mix well, smashing potatoes slightly with a large spoon but leaving some textured clumps.
6. Add hot English mustard, salt and chives to taste.  If potatoes seem dry, add more lemon juice, vinegar or butter as desired.

Ginger Green Beans

1. Heat a small amount of olive oil in a frying pan. 
2. Add green beans and toss in oil. Cook at medium heat for 5-10 minutes.
3. Add garlic, ginger and chilli, tossing to coat in oil.
4. Cook for further 5 minutes, or until green beans are desired level of 'crunch'.
5. Transfer to a serving bowl and add a small glug (1-2 t) sesame oil for flavour.

I keep forgetting to include this in recipes - but this makes enough green beans for two and enough potatoes for probably 4, but I love leftover potatoes.  These are simple enough that I'm sure you can figure out how to scale these recipes up to feed more people.

On a side note - I actually much prefer my mashed/smashed potatoes with the skin still on, but the potatoes I picked up this week had really dry and scaly looking peels.  Clearly not the best produce is available at the supermarket in the mall.  Not only does leaving the skin on the potatoes give a nice visual effect, it also provides texture and more importantly, I'm told that there is a lot of good vitamins and minerals directly under the skin.

For the green beans, this is a variation on a recipe I've been toying with for a while - the Chinese 5 spice green beans. I'm constantly changing it around. Adding discs of ginger instead of finely chopped bits, adding bacon or water chestnuts, sometimes some toasted sesame seeds.  It's something that's easy to have a lot of fun with and (unless you have 5 spice to add) requires very little effort towards seasoning. Really, green beans are one of the best vegetables.

Is it weird that my grocery store and butcher are in a mall?

Cucumber and Cream Cheese Salad

No photo this post, I ate too quickly.

Last week, I decided to do a 'leftover dump' and eat all the fresh veg in my fridge before it went bad.  So, I made some spaghetti sauce from scratch, which I may post about another day, but oddly, I also found some cucumber and thought "what can I do with cucumber today?".

I had a fair amount of leftover cream cheese from the Red Velvet Cupcakes I made for Valentines day and said 'hey, lets see what Google gives us'. I'll be honest, that's how a lot of meals come about. Without further rambling, here's what I found, based on a bento box recipe from lunchinabox.net. I don't think this qualifies as healthy, sadly, but it did fall under delicious.

Cucumber and Cream Cheese Salad
1 cucumber (telegraph/English)
Half an 8 oz block cream cheese
1 tsp dill
Salt and Pepper

1. Wash the cucumber and chop off the ends.
2. Using the slicing side of a cheese grater, thinly slice the cucumber.
3. Soften cream cheese (either leave out for an hour or so, or microwave on low for 10-20 seconds).
4. Mix cream cheese with cucumber slices and add dill,  fresh cracked pepper and salt (to taste).
5. Serve chilled.

I have two complaints about this meal. The first complaint was from boyfriend who said it wasn't chilled enough, he was probably right. The second complaint was that I was really looking forward to eating the leftovers the next day, but boyfriend ate them all. As a side, one cucumber was just enough for two people who really enjoyed this, so feel free to upscale and add cream cheese to achieve desired 'creaminess'.

I might also recommend adding some lemon juice or seeded mustard.  This was mostly inspired by Jamie Oliver's Evolution Cucumber Salad (online) from his Ministry of Food book, which uses greek or plain low-fat yogurt instead of cream cheese. It's also delicious, but is less... well... Philly.

Baked Onion Rings and Potato Wedges

Here's a funny side to this blogpost - I actually found the recipe for onion rings in the South Beach Diet cookbook.  Don't go getting any funny ideas, I'm not a dieter, but for some reason this cookbook was on sale for $2 so I snatched it up.  The irony being that I find most of the recipes in the cookbook to be too unhealthy for my tastes (salt and oil) - you can tell it's American in origin by many of the ingredients.   Anyways, for a 'healthy' version of a food I love, these onion rings are great! A tiny bit on the dry side, but not enough to be annoying.

Baked Onion Rings and Potato Wedges
Onion Rings
1 Onion (brown or white)
1/2 cup buttermilk
1/2 cup breadcrumbs and/or crushed crackers.
olive oil or cooking spray

Potato Wedges
4 potatoes, washed
salt
paprika
olive oil
chili powder

Onion Rings

1. Preheat oven to ~200-210C (my cookbook says max... so hotter works too I suppose)
2. Peel onion and slice into ~0.5-1cm thick rings.
3. Separate individual rings (I set aside the small inner ones to use later)
4. Pour buttermilk into shallow bowl and put breadcrumb/cracker mixture into another shallow bowl or on a plate. I use a mix of Premium crackers (like saltines) and store bought breadcrumbs.
5. Dredge onion rings through butter milk, then coat with breadcrumb mixture.
6. Place on a cookie tray (I put down wax paper so they don't stick).  
7. Recipe says to lightly coat in cooking spray. I don't own any cooking spray so I use a bit of olive oil and just lightly brush them.
8. Bake for ~20 minutes or until golden and tender.

Potato Wedges

1. Preheat oven to 220C
2. Slice potatoes into wedges, and toss into a large bowl.
3. Toss with oil, salt and spices.  Don't use too much oil (a few glugs? I didn't measure, sorry).
4. Spread out evenly on a baking tray (or two, I used two).  Again, I laid down wax paper first to keep it from sticking.  
5. Bake for 30-50 minutes or until crispy and brown.  Check after 30 minutes, depending on thickness of slices, they are usually ready around 40 minutes.
6. Really good with ketchup and Tabasco.

Ideally, with both of these recipes, you would cook them on a silpat or similar, I don't own one of those, so I used wax paper on baking sheets.  I've recently been informed that we should use parchment paper instead of wax paper in baking, so I'll be trying that in the future. 

The recipe for potato wedges can also be applied for sweet potato fries as well. In this case, I'd add some brown sugar and cumin along with the paprika.  Sweet Hungarian paprika is best for sweet potato, while a smoked paprika is better on the potato wedges. It's not a huge difference, however, and I use whatever is handy.

If you are wary of buying buttermilk because you're thinking to yourself 'what the heck am I going to do with the rest of this?'.  Well, it can be used in breading chicken, or you can make Buttermilk Biscuits,  or there are a multitude of other recipes that call for it - why not plan ahead?

I think the next blog post will be pickled vegetables. Either that or the slow cooker chili I plan on making this weekend along with some no-knead bread.

Butternut Pumpkin Soup and Rosemary Focaccia

I felt a strange urge today to make bread.  I've only ever tried to make bread twice before and both times were a miserable failure.  The first time, I tried to make a rosemary focaccia from the Barbecue cookbook I mentioned in my post on Spiced Beef Fajitas.  I am sometimes not the greatest at following recipes.  "What the hell is strong flour? I'll just use white flour."  "Ehh... expired dry yeast can't be that bad."  So both of those statements were wrong.   The second time I made bread it was beetroot and cream corn bread. That just explains itself.

I learned today that strong flour aka bread flour is actually quite different than plain flour.  It's got more protein and gluten in it.  It also turns out that my local grocery store does not appreciate my desire to bake bread.  The only regular bread flour they had came in a 5kg bag.  Considering that I was buying other groceries and that I walk home from the store, not to mention how rarely I ever bake bread... I didn't want to buy 5kg, so I ended up in the health/organics aisle buying a 1kg bag of "Organic Egyptian Gold Flour" which was almost the same price.  It was a bit of a frustration.

The pumpkin soup, aka butternut squash soup, I found while reading a story by Ethehunter - she referenced the recipe after describing "Gran's Butternut Squash Soup" in the story.  I tried it and fell in love.

Butternut Pumpkin Soup  from Ethehunter
1 large butternut pumpkin (peeled and chopped)
broth or bouillon (I use veg, she recommends chicken)
2 small red chillies (or 1 jalapeño)
1" fresh ginger, grated
3T brown sugar
salt & pepper
1-2 t cumin
1/2 c heavy cream
queso fresco, sour cream or Greek yoghurt

1. Put squash, ginger and chilli/jalapeño in a large pot and cover with broth.
2. Bring to a boil and simmer over medium heat, 20-30 minutes, or until squash is soft.
3. Let cool and take out the peppers.
4. Blend soup until smooth.
5. Add salt and pepper to taste, brown sugar and cumin.  Adjust spices to taste.
6. Add cream and adjust spice as desired*
7. Garnish with queso fresco, sour cream or Greek yoghurt.

* If you're making enough for leftovers, don't add the cream to the whole pot, because it makes the soup spoil faster.  This may seem like common sense, but I've made this mistake more than once.

I recommend adding sour cream to this, the Greek yoghurt is OK but not great and... well I have never seen queso fresco at the store so I've never tried it.  A piece of advice for this is to be careful about the use of chillies/jalapeños - I added the two chillies today, but only used half a squash - there was a really spicy afterburn.

I forgot to take a picture before I finished all the soup.  This is while it was cooling, before I put it in the blender.  Half a squash (this much) made two good sized bowls of soup, a whole pumpkin would probably serve four.

Rosemary Focaccia aka Focaccia from Scratchia
from: Go Cook Yourself

500g (3 1/3 cups) strong flour

10g fine sea salt

325 mL warm water

5g Fast Acting Yeast

seas salt

crushed garlic

rosemary

1. Mix yeast with warm water.
2. Combine sifted flour and salt in mixing bowl.
3. Pour yeast water into flour and stir until well mixed.
4. On well-floured board, knead dough for 12 minutes.
5. Place kneaded dough in well oiled bowl, cover (with a towel) and let sit for ~1 hour in a warm place.
6. Move dough to board and beat the air out with fists.
7. Repeat steps 5 and 6.
8. Heat oven to 240C.
9. Roll dough out onto an oiled baking tray (I lightly oiled a piece of wax paper on a baking tray, because I'm finicky).   The recipe says to roll into a rectangle, but I went for 'somewhat oblong' and about 3/4" thick.
10. Let rise for 30 minutes.
11. Press into dough to create irregular dimples on the surface.
12. Spread washed and chopped rosemary, crushed and chopped garlic and coarse sea salt across the surface of the bread.  Drizzle with olive oil.
13. Bake for 12-15 minutes.
14. Serve warm, it's delicious.

Dough rising in an oiled bowl.

Preheating the oven, dough is dressed with rosemary, garlic, oil and salt.

The finished product, we sliced up about half of it and dipped it in the soup.

I'm still not sold on the bread, I think I have room for improvement, but boyfriend said he liked it, and so I'll take that as due praise. I guess I just need more practice in bread making.  The wine was delicious though!