Houston played a cruel joke on us earlier this week.
If you thought it was hot outside, it was more hot inside our home. While not too hot outside (highs of 90F/32C), inside our home, it was 86F/29C. It was still 86F inside, after an overnight low of 80F/27C.
Yes, our air conditioner had stopped working.
Rob suffered the brunt of it, as he stayed at home (to work) and greet the 3 separate repairmen. The first 2 could not reach the roof with their ladders. Thankfully, the third team was a charm. By this time, it was closer to 9 pm at night but when the cool air began to circulate through the house, it felt like heaven.
Truthfully, I had a long day at work but I was not rushing back to a hot and humid home. When I finally arrived, all I wanted was a cool drink. We have almost finished the frozen fruit in our freezer and this certainly hit the spot. I would not have considered something so simple as pineapple and mint, but while we were in Toronto last week, we sampled a delicious pineapple-apple-mint juice from Yam Chops. Imagine my surprise after a quick spin in the blender, the froth had taken over. It was glorious! It settled a bit as I went looking for my camera, but I think you get the idea. Definitely the epitome of a frothy drink.
I am sharing this with Cooking with Herbs.
Thank you for all your kind words about my knees. Thankfully I had friends and co-workers (AND ROB!) to help with my (on-going) recovery. Unlike my sister-in-law who is still driving herself to work (her [now confirmed] broken toe is on her non-driving foot), Rob has been driving me to work. Not that I couldn’t drive myself, but he is just that awesome.
He has also been helping me around the kitchen. He made the cheezy chickpea dip again although I was to blame for the burnt coconut bacon, as Rob tended to a broken beer bottle. The beer bottle that exploded (from the bottom), after the rice vinegar fell on it which was knocked over when Rob was putting back the liquid smoke. Oh my.
He also revisited some old favourites like tamarind lentils and my lemon-ginger miso soup (Rob’s addition were carrots, parsnips with some noodles and I then added extra sauteed mushrooms and baby spinach to mine). Yum!
Rob also has been steaming up broccoli like a pro. For this dish, he went all out with a sauce, tofu and noodles. The pineapple was a fun twist on a Hawaiian noodle bowl with a peanut sauce. I love how the pineapple was used to sweeten the sauce directly. Ginger and sriracha made it a bit zippy but this was all tempered by the sweetness from the pineapple.
While Rob was busy in the kitchen, I caught up on my web reading. Which also meant that Rob’s to-read list got longer as I punted them to him as well! Like my last link share, I figured you may enjoy them, too. There are a few travel-related links here. You know that I like to travel but you may not know that Rob loves travelling, too, and spent over a year abroad backpacking in Southeast Asia and Australia/New Zealand before we met. He wrote about that on his blog.
Without further ado, please let me know what you think about these links:
1. 10 Things Most Americans Don’t Know About America. This actually rings true based on my experiences, too.
2. 20 Things I Learned from Travelling Around the World. Rob concurs.
3. Date a Boy Who Travels. YES! No offense to boys who still live with their parents. OK, maybe just a little.
4. Ben & Jerry & Me. What do you get for naming a Ben & Jerry flavour?
5. Murmuration. A quick, beautiful video. A magical canoe ride
6. Raw. Vegan. Not Gross. I don’t watch many videos on youtube but this one is great!
7. Is Pro Cheerleading a Scam? I honestly had no idea but then again I am not into football.
8. 11 Tips for Telling a Loved One About Your Mental Illness. From a new-to-me blog that I love. Great tips about communicating with others, nevermind about a mental illness
This is my submission to this month’s Bookmarked Recipes. (more…)
Sunday isn’t even over and I feel like this was such a productive weekend.
I guess that’s what happens when Rob and I aren’t zooming from wedding to wedding…
We still did some zooming this weekend, though… On our bikes, we zoomed over to our closest farmer’s market and caught up with a friend while dining at Live for brunch. Sadly, my tofu scramble was terrible (burnt combined with tasteless) but the delicious Black Forest Cherry Chocolate Cheesecake almost made up for it. I did some grocery shopping and cooked up a few meals for the week in the afternoon. For dinner, Rob and I had a picnic in a nearby park. Just because we could. By the end of the night, we also managed to finish watching the last season of Dexter. Can anyone recommend a show as awesome as this one? Otherwise we will have to wait for the new season to start up in September.
This morning, Rob and I did a 3-hour bike ride through to Port Credit for brunch (again!) at Raw Aura, where Doug McNish was hosting a special 3-course brunch menu. I will just tickle your taste buds with our selections:
Fresh Pear Lemon and Ginger Kombucha Mocktail with Passion Fruit
Grape fruit and Goji Berry Timbale with Marinated Fig, Fermented Macadamia Gouda, Fresh Mint, Hemp Seeds, Baby Arugula, Coconut Water Date Jam, Sprouted Buckwheat Toast Points
Main: Rob and I both split the following
The BLT (Thick Cut Sundried Tomato Sesame Zucchini Bread, Creamy Hemp Aioli, Crisp Smoked Eggplant Strips, Heirloom Tomatoes, Dill Pickle Spears)
Herbed Broccoli Cashew Cheddar Quiche with Marinated Mushrooms, Eggplant Bacon, Baby Spinach, Roasted Red Pepper, Flax Almond Crust, Local Tomato Crisps, Basil Pesto
Caesar Salad Using Local Greens in a Creamy Sunflower Dressing
Banana Cinnamon Crepes, Walnut Crumble, Local Berry Compote, Caramelized Peach, Young Thai Coconut Vanilla Whipped Cream, Chocolate Fondue
Everything was very good, and it was nice to eat different kinds of raw meals! The only thing left on my agenda for the rest of the day is to study. Which is probably why I am blogging instead. ;)
In any case, this is my Random Recipe for the month. A random recipe from a random cookbook brought me to Donna Klein’s African-Style Spinach and Zucchini Sauté with Pumpkin Seeds and Dried Pineapple from The Tropical Vegan Kitchen. I never would have thought to combine the greens with the sweetness from the pineapple but it worked nicely together. It was quick to come together and was nice, cold, as leftovers with a side of quinoa. Next time, though, I’d add my toasted pumpkin seeds at the end so they stay crunchy.
When I finally made it to Penzeys in Boston, I caved.
I didn’t want to.
Say it ain’t true..
But I did it any way,
I bought curry powder. (to continue with the rhyme- I bought a powder for my next curr-ay)
For so long, I have been meaning to make my own curry powder but instead I went with a packaged blend.
660 Curries has not 1, not 2, not 3 but 20 different recipes for curry powder and spice blends. Where’s a girl to start? Understandably, I was a bit overwhelmed. I didn’t know which one would be best for me, a lover of non-curry, so instead I opted for the sniff test. I smelled all the different versions at Penzeys and ultimately bought their “Sweet Curry Powder” (I wish cookbooks had the sniff test, *sigh*). It has that quintessential curry note but it isn’t overwhelming. I still haven’t figured out which spice I am averse to, but thankfully, this blend is a keeper. It is super mild, so I even feel the need to supplement it with some Aleppo chili flakes.
Spicy and rich, not hot, as Penzeys puts it. The ingredients? Turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, Tellicherry black pepper and cayenne red pepper. Almost sounds like a warm hug, eh? And something I could try to duplicate at home next time…
As you can see, I am on a raw food kick and yes, you can make simple, raw foods sans dehydrator, too. I was intrigued by Susan’s Raw Curried Pineapple Rice. Who needs the fried rice found in the typical Thai recipe? Give me veggies any day! Let your favourite curry powder lightly dust a smattering of sweet vegetables. Here, parsnips and carrots are chopped fine in the food processor until they resemble rice, or small-grain couscous. Diced cucumber and pineapple add juicy sweetness along with the currants. Green onions give this more kick than the curry powder. The lime juice makes this really pop. If you don’t really care about rawness, toast your cashews and add them right before you serve the dish. I can see myself taking this lovely salad to potlucks this summer for something different.
There are many differences between Canadians and Americans. One definitely is due to the Mexican influence on Americans.
Despite posting a few Mexican recipes, I don’t really know much about Mexican cuisine.
Like hummus, everyone has their favourite guac recipe. I haven’t experimented much but I loved this creamy guacamole with edamame. You see, I don’t buy avocados that often. They are expensive in Canada. I know they are ridiculously cheaper in the US, especially in the Southern states. But for some reason, they have been on sale recently so when Rob went grocery shopping, he came home with over 10 avocados. We were obviously making guacamole for his party!
While the brisket and BBQ jackfruit tacos received high praises, I think this guacamole stole the show. It was the winner of the night.
I want to call this a nontraditional guacamole because it is stuffed with pineapple and cucumber. However, since it is adapted from Truly Mexican, it is probably more authentic than you think. Mexicans know how to accentuate the already delicious avocados into a sweet and spicy salad.
Chunkier than your mashed guacamoles, you have a mingling of sweet pineapple chunks, cool chopped cucumber and chunks of avocado bathed in a lime-chile marinade. Due to the acidity from both the lime juice and the pineapple, this is a guacamole you can make in advance and not worry about it turning an ugly brown.
Make sure you have large chips to scoop up this guac, or if you’re like me, make it into a wrap!
Load a Romaine leaf with guacamole, and top with your favourite toppings – I chose julienned cabbage and carrots, chopped cilantro, pickled red onions, alfalfa sprouts and sunflower seeds.
Don’t have any fixings? It paired beautifully with the BBQ jackfruit as well.
This is being submitted to this month’s Simple and In Season, to this month’s Herbs on Saturday bloghop, to this week’s Weekend Wellness, to this month’s Ingredient Challenge Monday for pineapple and to this month’s Gimme Green event.
I know the days are getting longer, but I go to work and it is dark. I come home from work and it is dark. As much as I love winter with its bright snow and clear icicles (not happening so much as I would like here in Toronto, btw), all I want is some sunshine. Some people head south for some sun and warmth. Me, I cook it up in my kitchen. For some reason, as soon as the weather turned cool, I turned to Caribbean dishes – bright with their flavourful ingredients, warmth from the spice and much cheaper than a trip down South.
This is a curry I spotted on Natalie’s lovely blog, Cook Eat Live Vegetarian, and again it passed my checklist for Rob: tamarind, coconut, curry, sweet potato (or squash) and pineapple. In fact, the ingredients look so similar to that delicious Butternut Squash, Coconut and Lentil Stew, but this is anything but similar yet equally as delicious.
Natalie explains that this curry originates from Martinique, an Eastern Caribbean island, that has elements from Africa, France, the Caribbean and South Asia in its cuisine. The distinctive flavours come from the Colombo spice mix that includes cumin, coriander, mustard, fenugreek, black peppercorns, cloves and turmeric. The curry gets its heft from starchy sweet potatoes, but butternut squash could equally be used. The eggplant melts into the coconut-curry broth, tangy from the tamarind and lime juice. As we are apt to do, we increased the tamarind.
Bring the warmth into your kitchen this winter, with a virtual trip down South. Although it will appear very real once you slurp up this delicious curry.
I am not as fond of of green peppers since they are more bitter. I will, however, tolerate them if hidden in a larger dish.
Green peppers are harvested before they are completely ripe and will never become sweet, like its older colourful siblings. Yellow and orange peppers are more mature than green, but the most mature of all are the red peppers.
With maturity comes hidden specialties, right? Of course! After researching a bit, I found out yellow peppers have 3% of the recommended intake of vitamin A, versus 105% in red peppers. Vitamin C was nearly the same between yellow and red (although green peppers had half as much). But red peppers have 841 mcg of beta-carotene versus 110 mcg in yellow peppers. They say to eat a rainbow, but I think it just makes sense to eat red peppers! Thankfully my taste buds agree and my blog can attest with its multitude of recipes for bell pepper.
The real question is whether to plant bell peppers in the garden. Our friends (and landlords) had difficulties with bell peppers last year, and other gardeners in Toronto have told me they never fully ripened to become red. The scourge of a short summer. The quandaries… perhaps we won’t be planting bell peppers if they stay green. Who would eat them? Only if they were hidden inside this delicious dish!
Yes, I really liked this Hawaiian Roasted Pineapple with Red Peppers and Tofu. It wasn’t one of those ooky-sweet sweet-and-sour sauces. It was light, tasty and fresh, without any cornstarch which plagues most recipes. Originally a vegetable side dish, this recipe was adapted from Supermarket Vegan (also posted on Vegetarian Times) to make a main course by adding in tofu and quinoa. I added in 1 lb of extra-firm tofu and marinaded it in the sesame oil, canola oil and agave nectar. I prepped the rest of my vegetables as it marinaded, although if I had more forethought I would have marinaded it longer. I threw the veggies and tofu together to bake for ~75 minutes, then tossed with a sprinkle of fine coconut and lime juice and sprinkled chopped cashews overtop. Perfect! This recipe definitely warrants fresh pineapple, though (I used half a pineapple). The canned stuff won’t make this meal shine.
This is my submission to E.A.T. World for Hawaii.
Fruit is a perfect snack food. Take an apple: Wash and eat. It satisfies a need for something crisp, quenching with a touch of sweetness. It is also a lot more filling then processed snacks. There are so many different kinds of apples, you can mix up the texture and flavour each time. Lately, I have been happily exploring new apple varieties: Cameo, Pinata (also called Pinova), Jonagold, Fuji and Braeburn apples, which have all been great for snacking.
The apple is my standard fruit. I usually eat one or two a day and have yet to grow tired of it.
Berries and tropical fruit make me giddy, though. If they weren’t so expensive, I’d be eating them all day long (score for when they are all on sale at the same time!). Most often, like apples, they are great untouched. They are so sweet, you don’t need enhance their unblemished taste at all. Certainly you don’t need to do anything, but yes, it can get better. I dare you to make this salad.
Adapted from my favourite cookbook Radiant Health, Inner Wealth, this is a Thai salad with a multitude of tropical fruit (I used pineapple, mango, kiwi) with lime-tamari tofu. It is tossed with a sweet and zingy sesame-lime dressing. Served overtop of a bed of baby spinach and topped with a sprinkling of dried coconut and crushed cashews, this is a very tasty main-course salad. You do not need dessert with a main dish as succulent as this. :)
This is my submission to this month’s Veggie/Fruit a Month, featuring mango, to Healing Foods featuring pineapple, to E.A.T. World for Thailand, to this month’s Ingredient Challenge Monday for pineapple and to Deb for this week’s Souper Sundays.
I have written about the Nutrition Action Health Letter before, which I describe as the consumer reports of healthy food. I used to borrow my mom’s old copies, but since she has stopped her subscription, I have resorted to reading the free online archives. I am so glad I did because I stumbled upon their vegetable ratings from early 2009. They ranked vegetables according to how much a serving of each vegetable contributes to our dietary reference intake of calcium, iron, potassium, folate, vitamin C and vitamin K, plus the percentage contributing towards our daily value of iron and the daily targets for lutein and other carotenoids. Certainly there isn’t a bad vegetable (mushrooms? eggplant? I still love them!) but there are superstars, too.
Their winner of the veggies, by a landslide at that, was KALE! With just a cup of cooked kale, you exceed your daily requirements for vitamin K (1300%!) and vitamin A. It is also an excellent source of vitamin C and manganese.
I still had two pounds of kale left over from the Cranberry Bean Mole with Roasted Butternut Squash, so I searched for more ways to use kale. I had bookmarked Susan’s African Pineapple Peanut Stew a long time ago, and I stumbled upon it again while flipping through Moosewood Restaurant Cooks at Home. Unlike the mole, this was a quick and easy dish to prepare.
This is an unusual dish, not a typical stew by far, but let me assure you that this tastes great. The flavours work wonderfully together. First and foremost, this is a kale stew. I enjoyed the coarse chopped kale, as there was a nice texture to bulk up the dish. Others may prefer it shredded, like in a curry, so I’ll let you investigate. Sweet, crushed pineapple is added, and it is cooked in a slightly spicy, creamy peanut butter sauce. Be careful when you add in the peanut butter – it can do a doozy to the bottom of your frypan. You might not think this is filling, but trust me the peanut butter does the trick here.
Continuing with an African theme, I served this alongside couscous, and found that this really made the dish stand out. The little pellets of couscous paired well with the creamy kale stew. This could be served with rice or any other grain you have on hand.
Creamy Kale Soup at Vegan Yum Yum
North African Chickpea and Kale Soup at Fat Free Vegan
Fall Minestrone with Kale and Butternut Squash from The Art of Simple Food by Alice Waters
Quinoa, White Bean and Kale Stew at Post Punk Kitchen
Creamy Millet and Kale Salad by YumUniverse
Spicy Kale and Wheat Berry Salad at Phoo-D
Kale, Chickpeas and Israeli Couscous by Cate’s World Kitchen
Spicy Chickpeas with Ginger and Kale in a Lime Yogurt Sauce at Dana Treat
Caribbean Gingered Squash, Rice and Kale at Fat Free Vegan
Pennette with Kale Ragu at Eats Well With Others