Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.
Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.
What are you planning to serve for Thanksgiving?
I am sharing this with this month’s Eat Your Greens.
Feel like you missed autumn? Summer went straight into winter? Time flies, and sometimes I feel like I missed the peak season for certain fruits and vegetables. I keep missing peach season although we had a few this year. I also missed prime tomato time, perhaps because I was distracted by summer exams. In any case, have no fear. Canned tomatoes are possibly the best way to make sure you have flavourful tomatoes.
Oddly enough, I first encountered Arrabiata sauce while travelling in South Africa. It was a premade sauce that I added to a can of lentils with delicious results. A bit spicy, a lot tomatoey, it worked well with the hearty lentils. However, by the time I returned to Canada, I figured a pasta sauce deserved some pasta.
I made a huge batch of Ricki’s Arrabiata sauce and used it in two non-traditional ways: paired with soba noodles and also paired with zucchini noodles with chickpeas and nutritional yeast. I liked both versions although the zucchini noodles remind me more of the summer than soba noodles.
Next time, I think I will puree the sauce and add a bunch of lentils. Topped with nutritional yeast, it was a great meal, too.
You are too nice. I ran into the same low-light problem when photographing this salad after work. I wanted my standard front view and top view, but it was too blurry and grainy to work. I suppose that is when fun filters hide photographer faults? ;)
In any case, I decided the salad was too sweet not to share. Who knows how long my avocados will keep!
My inspiration came from a meal I shared with Gabby at a hipster restaurant with a few vegan-friendly options. They veganized their Cali-Coco BLT sandwich which had a thick layer of sliced avocado, coconut bacon, tomato, arugula and vegan mayonnaise on a ciabatta bun. Apparently, avocado + BLT = a California BLT. I also had a side of dal frites (yes a curry and fries poutine!), which was positively too much food.
I was still excited about recreating this at home, though. Unsweetened coconut chips were tricky to locate but my Mom helped locate these wonderfully shaped coconut slices. I am used to smaller coconut chips, so this was great. While I used mine with a salad, I think these bigger pieces would work better in sandwiches, too.
I used my previous recipe for coconut bacon, added half an avocado, a handful of cherry tomatoes, a mound of arugula and then fortified it with cooked quinoa and smoked tofu. Rob thinks the smoked tofu looks like cheese, but I swear it is not. Mash up the avocado with each bite but I will admit I scooped a bit of garlic-infused mayo aioli with each bite as a quasi dressing. Delicious!
I just might need a very pretty picture to knock me out of a bloggers block. A simple recipe, I really only gave directions for the salsa baked tofu and told you what else I included in my salad. No measuring, just plating and eating.
I tried a bit harder to make this salad pretty.
Easing back into cooking in Toronto, I tried to highlight local, seasonal vegetables. We arrived too late to grow our own garden but we had a little help from family.
These cucumbers were courtesy of Rob’s mother’s garden and the tomatoes came from my sister-in-law’s parents’ garden. The dressing was a simple lemon-tahini-garlic combination that pretty much never fails. Although the twist was adding some olives. I don’t use them very often but it was an unusual and nice accent to the creamy dressing.
What are you growing this year?
I spoke too soon.
You know when you plan for something, know you won’t be having internet for a while and schedule a post about what life will be like (because you planned for it to be as so)?
Well, let’s just say I planned to have a semi-functioning household. En route to our new home in Toronto, packed to the brim with loaner things (you know, all the necessities: an inflatable bed, sheets, cutlery, pot, frypan, containers and all that food you made for the following week so you wouldn’t actually have to cook..), an hour and half into our trip from Ottawa, my car breaks down. We pulled off to the side of the 401 as my dashboard went bonkers and the engine stopped working.
I pulled out my cell phone. Three days earlier I had finally signed up for service. Although, looking down, my phone told me I had no service. (Bad WIND!) Not good.
Thank goodness Rob’s phone still worked, despite roaming and despite me previously draining the battery surfing the internet.
Frantic phone calls eventually got my brother and pregnant sister-in-law to my side who had the rational idea to tow the car back to Ottawa and they would drive Rob and I along with a few essentials.
We called CAA/AAA with my brother’s charged phone, despite being on hold and having dropped calls, only to find out our membership expired last month (GAH!). Membership offices are closed because it is a holiday.
We contact my Mom, who has a CAA membership and she offered to come down and help out. We knew it would be at least 90 minutes for her to arrive.
We start rearranging luggage on the side of the highway. Non-essentials in the dead car. Essentials in my brother’s. I had to make quick decisions: clothes and underwear keep, inflatable bed keep (but forgot the pump and sheets!) and also realized there was no room for all of the packed food and the container with all the helpful bits (pot, pan, knives, etc).
An OPP police officer pulls over and asks us what was going on. It must be such a sight with all of us scurrying around, including a pregnant woman and someone with crutches. He calls a tow truck to remove us from harm’s way and told us to be careful (turns out someone had died earlier that day after exiting their car).
Not too long afterwards, the tow truck arrives. The car is loaded onto the flatbed truck and brought to the closest safe location as we patiently wait for my mother to arrive.
Eventually, my Mom is able to call CAA for us and she returns with the car back to Ottawa. My brother drops us off in our new empty home. (Kind soul, he actually waited with us for 30 minutes as we waited for our landlord to give us the keys). We forgot we have no microwave.
Once we’re somewhat settled, Rob runs off to the grocery store since we have zero food. And no tokens for the bus to get to work tomorrow. He comes back loaded with groceries. We quickly eat the ready-made salads and hummus.
I ask for his can opener for the beans. (Because salsa+beans=meal). It is in the bag that went back to Ottawa. GAH.
I subsequently call up a friend and we cobble together some kitchen necessities to borrow: cutlery, can opener, bowls and plates. And a pot!
We collapse on the inflatable bed. Exhausted but at the same time basking in the love and support from family and friends. Ready for me to start my first day at work.*
*With my vacation clothes I packed for Africa.
If you are here for the lovely recipe instead of the dramatic life of Janet (I can’t make this up!), this was made while I still lived in Houston. This was our go-to roasted cauliflower recipe. A tomato base with a savoury spice blend. The original recipe was for a raw version, using the dehydrator, but we have been using tomato paste and the oven since it is both delicious and simple. A great side with lots of flavour.
Perhaps in a week or so I will be back to normal. Have you ever felt like the universe was pushing against you?
Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.
We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.
We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.
We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.
That experience was also our first (and hopefully last) experience with Houston rush hour traffic.
Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected. So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.
So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.
I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are uncurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?
Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.
WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least 172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!
His emphasis, not mine.
So apparently, I come with baggage. Electronic baggage.
There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.
Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!
Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.
Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).
Do you like peas?
PS. I am sharing this with Bookmarked Recipes.
Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.
It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)
Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.
I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.
Do you like soups in the summer as well?
PS. I am sharing this with Souper Sundays.
It is all about the greens, lately.
After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.
PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)
One reason Easter snuck up on me this year is because I do not get a statutory holiday this weekend. In Canada, I usually get Good Friday off. (In Quebec, I think they get the Monday off instead). Here in Texas, nothing. Although I think stores may be closed on Sunday.
The second reason, of course, is that we will not be celebrating it with family or friends.
I have even less knowledge of Passover but it passed my mind as I made this quintessential Arabic-Jewish dish: Shakshouka.
I first encountered shakshouka (also known as shakshuka or chakchoukah) in Morocco. At its roots, it is a mildly spiced tomato dish in which eggs are poached directly in the tomatoes. Like most dishes, every city had its own variation: more vegetables, less vegetables, more spice, less spice.
I was drawn to this version due to the overabundance of vegetables. Tomatoes, bell peppers and cabbage. Shakshouka’s country of origin may lie in Morocco’s neighbouring country of Tunisia, known for its hot and spicy harissa pepper paste. While I have made my own (not-too-spicy) harissa before, I opted for something quasi-similar I had in my kitchen: pat-chi. Aka, kale and collard kimchi spiced with Thai chiles. Aka, related to kimchi with a yaya-twist. A little bit goes a long way to flavour our vegetable ragout.
To keep this vegan, I swapped the eggs (perhaps totally losing the essence of shakshouka) for chickpeas. I loved it. But sadly, upon investigation found that with this swap, this would no longer be appropriate for passover. No chickpeas for Passover. Perhaps you could serve the ragout with some quinoa: now kosher approved for Passover.
Will you be celebrating Easter or Passover this weekend?
It is the most wonderful time of the year….
Not because the spring weather in Houston is positively happiness (it is!) or it is the beginning of a cycling season (it is!)…. but it is the beginning of mango season and now we live closer to the mangoes!
Nearly every year, Rob will hunt down Alphonso mangoes. The fancy mangoes flown in from India. I am not sure whether they will be coming to Houston, but it does not matter. There are cheap and plentiful Mexican Ataulfos to be found. Last week, we picked up a whole case for $5. (We split it with a friend to keep our eating crop fresh. I know we’ll be replenishing a few times, no worries)
We tend to keep the mangoes plain and unadorned (at least I do, Rob adds it to his breakfast granola) but used some frozen mangoes for this fun twist on chana masala. It kind of a combination of my Mango BBQ Beans combined with Indian flavours. While I have used amchoor powder (raw mango powder) to make a nice chana masala, this was a fun twist since it was hot and sweet, too. The heat came from our newest infatuation: roasted hatch chiles. The flavours complemented each other nicely, especially with the tang from the tomatoes and the earthy tones from the cumin, mustard seeds and garam masala, too. Not too overly spiced.
Rob actually made a double batch of this and we shared it with friends. We told them to give an honest opinion of the dish. It was the first time we tried it, so we could handle their feedback. Like us, they loved it! And I hope you do, too.
Here’s to a prosperous mango season!
I am sorry but not sorry, Canada.
I am sorry that this was one really long and cold winter. But I am not sorry I missed it.
Last week, I returned to Canada. In Montreal, I was greeted by mountains of snow banks that still had to melt away. However, by the end of my stay, a fresh blanket of snow covered the city in near white-out conditions. My flight home was cancelled but Air Canada thoughtfully put us on a later flight, skirting the worst of the storm.
(People poo-poo Air Canada but I like flying with them, especially compared to any airline based in the US. I can catch up on my movie watching (no additional charge!) and sometimes they even give me pretzels (HA!)).
Knowing full well that warm meals are still in season (even Houston’s weather has tamed somewhat), I am unashamedly sharing yet another winter squash recipe. In March. Because, yes, they are still on my counter and based on my last post with kabocha squash, still in your kitchens, too. Plus, this dish was too good to hide until next year.
It is a deceivingly simple recipe: spaghetti squash, kale, chickpeas, sun-dried tomatoes, smoked paprika and curry powder. In fact, it sounded downright weird. However, after I tasted it, it made sense. A lot of curries are tomato-based and while I don’t use tomato, sun-dried tomatoes deliver intense bursts of tomato flavour without sauciness. Smoked paprika adds a different twist so this isn’t a boring, bland curry. Chickpeas add protein and bulk. The kale is more earthy but a barely noticeable way to eat some greenery. The spaghetti squash is merely a backdrop but sops up the flavours deliciously. This dish made fabulous leftovers, allowing the flavours to meld even further.
Did you get walloped with more snow this weekend, too?
Did you know March is National Nutrition Month? While I celebrate proper nutrition every day (ok, 3 times a week here), I was encouraged by Erika to join Houston’s VegOut! challenge to eat 30 different vegetables in 30 days.
Thirty different vegetables in thirty days? Even as a veggie-loving gal, that’s a pretty huge feat. Look at my sidebar. I have favourites. Barring onions, my top ten are: garlic (227 recipes, and I don’t even tag all my garlic), tomato (139 recipes), ginger (121 recipes), carrot (110 recipes), red bell pepper (82 recipes), spinach (64 recipes), mushroom (50 recipes), kale (44 recipes), zucchini (44 recipes) and broccoli (36 recipes).
No stranger to jicama, I have enjoyed mostly in Mexican-inspired dishes: a raw burrito and as a cranberry-jicama salsa. This time, I decided to switch avenues and was inspired by Middle Eastern flavours. Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.
Instead of cooked rice, the jicama is riced into small pieces. Jicama is quite moist, so it needs a thorough drying before being incorporated with the cucumber, olives, and sun-dried tomatoes. If you don’t have jicama, cauliflower would work, too. Dill and mint were used for the filling and cilantro for the green tahini dipping sauce. With all the fresh ingredients, the flavours really popped.
This was also the first time I tried grape leaves raw. I mean, without steaming them first. Steaming makes them more tender and less salty, but this was a quick and easy way to enjoy them.
Do you think you could eat 30 different vegetables in 30 days? How do you like to eat jicama?
PS. This is my submission to Raw Food Thursdays and to VegOut Jicama: #vegoutjicama #vegoutrfs
Thank you, guys, for pointing out some technical difficulties with my last post. Everything should be working fine now, so don’t miss your chance to win a new cookbooks and try out a fabulous recipe for Cuban beer-infused black beans.
Because, this was so revolutionary that a stranger came up to me at a grocery store, as I was picking out a head of broccoli. Have you tried roasting broccoli? OH MY GOSH. SO GOOD!
In my head, I was thinking: Yes, of course, I have tried it. Broccoli is great roasted! While you could just roast the head, I have got you covered with more creative options: a delicious Forty Clove Chickpeas and Broccoli and even atop a Roasted Veggie and Kale Pizza (with a quinoa-bean crust).
But it is true. Roasting broccoli doesn’t happen nearly enough. We usually opt to steam it so I decided to roast this newest head. While you can simply roast broccoli with nothing more than a touch of oil with some salt and pepper, I dusted it with curry powder first and then broiled it until it was slightly charred and tender. I then added it to some pan-roasted tomatoes and carrots, quinoa, fresh arugula and toasted cashews topped with the piece de resistance: quick-pickled raisins conferring a salty-sweet-acidy tang, nicely balancing the whole dish. The recipe inspiration came from Joe Yonan’s Eat Your Vegetables and his original recipe is for a single serving. This would be way too much work for a single meal, so I doubled it. Furthermore, I recommend doubling it again to last a few more meals as you’ll love the mix of flavours.
Have you ever tried roasted broccoli?