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Posts Tagged ‘delicious’

I often forget how versatile and easy beans are to work with. Tonight, as I prepared for a meeting at home, I wanted to have a healthy and simple snack for those in attendance that would be satisfying and unique. I didn’t want to make hummus (although I love hummus), or anything with ranch dressing in it. So I googled spicy bean dip and came across a recipe for some spicy Asian bean dip on another blog. It was very popular, and incredibly easy. With a few modifications based on my pantry, this is the recipe I followed:

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Ingredients – serves 8 as an appetizer

dip
-1 cup dried white beans, cooked in a pressure cooker with 3 c water for 35 minutes (you can substitute 1 can white beans)
-2 Tbsp canola oil
-2 tsp sesame oil
-Juice from 1/2 lime
-2 tsp hot sauce
-2 tsp soy sauce
-1/2 tsp curry powder
-1 clove garlic, crushed
-1/8 cup hot water

veggie sticks
-4 carrots, cut into sticks
-3 stalks celery, cut into sticks
-1 red pepper, cut into sticks

Directions

Combine all ingredients for the dip in a food processor or blender, and blend until smooth. I like to add the water last and drizzle it in while the motor spins. Blend for 3-4 minutes, until fully smooth.

Serve with an array of veggies (add any of your favourites!), and you’re sure to have a crowd-pleaser! This also makes for great snacks for work or school.

Have a wonderful week!

-Sitelle

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I’ve been waiting for some inspiration in the last year in order to bring you some new recipes on Gourm(eh), and I’ve finally admitted to myself the reason that it’s been a slow time in my culinary adventures. The truth is, it’s not very exciting to cook for oneself. One thing that I’ve really enjoyed, however, has been long-distance meal-planning with my significant other, especially because it’s so exciting to see that despite distance, food is still able to bring us together and we often send messages back-and-forth of ideas and questions about how best to prepare things, and what produce has been good lately at the market or grocery store. Yes I’ll admit, Hamilton is a bit ahead of Ottawa, but we’ve got some good things here too now! It’s not nearly as nice as a meal together, but it will do if it’s all we’ve got for now!

I’m telling you this because this recipe was inspired by his own a few weeks ago. A tomato sauce with beets! I had one pound of delicious ground beef from my CSA box, new young leeks, fresh oregano and beets, so I decided to attempt some meatballs with spaghetti and a spicy beet tomato sauce. The spicy sauce is well-balanced by the sweet beet base, and it goes very well with flavourful beef.

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Ingredients – 4 servings

Meatballs

1 lb ground beef, extra lean
2 young leeks, cleaned and minced
1 tbsp fresh oregano, chopped
3 tbsp bread crumbs
1 tsp dried rosemary, crushed (I like to pound mine in a mortar and pestle)
1 tbsp dijon mustard
1 egg
dash salt and pepper
olive oil

Spicy beet tomato sauce

1 onion, diced
2 young leeks, minced
1 clove garlic, minced
1 tsp dried basil
1/2 – 1 tsp dried chili flakes (to taste)
1 beet, diced into small pieces
1  good tbsp balsamic vinegar
1 can diced tomatoes (796 mL or 28 Oz)

Spaghetti or other pasta, enough for 4 (according to package)

Parmesan, for garnish

Directions

Mix all ingredients for meat balls except olive oil and egg in a bowl with hands until everything is well mixed, then add the egg. Form into small balls in the palm of your hands, and place on a plate drizzled with olive oil. Roll the meatball in the olive oil so it is coated, and repeat until you have made all the mixture into meatballs. Depending on the size, you should get 20-30 meatballs. Set aside in refrigerator while you prepare the sauce.

For the sauce, dice the onions first, and heat up the olive oil in a frying pan over medium heat. Cook the onions for a few minutes, then add the minced leek. Cook for a few more minutes and then add the garlic, chili flakes and basil. Stir until the onion is soft and everything is fragrant. Add the beet, and then the tomatoes and balsamic vinegar. Bring to a strong simmer and then reduce the heat and cook for 15-20 minutes, while you prepare the meatballs and the pasta.

For the meatballs, heat a small amount of olive oil over medium-high heat in another frying pan. Once the oil is hot, cook the meatballs, turning them carefully so all sides brown. Cook for another 10-15 minutes, until they are cooked through (you should not see any pink inside).  Set on a paper-towel lined plate once cooked.

Bring a large pot of salted water to boil, and cook pasta to your liking. Pour a ladle-full of water into the beet sauce to make it a little saucier if you like. Serve the meatballs tossed in the sauce, over the pasta, with grated parmesan and enjoy!

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If you’re looking to find some warm colours and comforting flavours on this Ontario Election Day, look no farther than this simple farmhouse vegetable stew! This recipe created itself from the remaining vegetables in my CSA box this week, and I’ve already put it into jars as I’m looking forward to sharing some with someone this weekend!

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Ingredients – for 6 portions

1 onion, diced
2 Tbsp olive oil
1 turnip, peeled and diced
2 carrots, diced
1/2 acorn squash, peeled and diced
1 Tbsp flour
4 cups vegetable stock, hot
1/2 cut hot milk
Grated parmesan, for garnish

Directions

Dice the onion, and then sauté over medium heat in the olive oil in a stockpot. Once the onion is soft, add the remaining vegetables and cook  and stir for 5 minutes or so, until fragrant. Sprinkle the flour onto the veggies and stir to coat.

Add the hot vegetable stock and hot milk, and bring to a simmer. Allow the whole soup to simmer on low for 45 or so minutes, with the lid partially on to prevent too much evaporation.

Serve hot with grated parmesan and crusty bread!

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With the school year behind us, Catherine and I are both setting out on our summer holidays. Catherine is off traveling (her turn) in South America, and I am discovering what Ottawa has to offer during the summer months, as it will be my first summer in the capital! One of the highlights so far has been receiving my first CSA (Community-Supported Agriculture) box last week!  It included a wonderful medley of winter and spring veggies, pasture-raised meat, beautiful and flavourful eggs, and a hearty loaf of home-baked bread which I devoured with some friends on our way to a hike in the Adirondaks for the weekend. Needless to say, I am excited to dedicate some time to some new and hopefully inspiring recipes this summer, with the inspiration provided by my good food box, and the relative calm of the summer compared to the last few.

Today, as I begin some work from home, I took a break on the patio and read the LCBO’s Early Summer magazine in search of some new ideas. I came across the Crunchy Tangled Vegetable Salad, and immediately was inspired. While I have not made their recipe, it gave me a guide and I made a meal with what I had. The salad I made is refreshing, crunchy, filling and tangy; and it was accompanied by a fresh soft-boiled egg which provided just the right balance.

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Ingredients – 4 portions

Dressing
1/2 lemon (juice)
3 tbsp canola oil
1 tbsp soy sauce
1/2 tsp hot sauce (I used my favourite – Marie Sharp’s, from Belize!)
1/2 tsp brown sugar
1 garlic scape, finely minced (or just one clove of garlic if you don’t have access to scapes, which are the young shoots of garlic)
dash of black pepper

Salad
2 small beets, peeled and sliced with a veggie peeler into rounds
1/4 cabbage, finely chopped
1 large carrot, finely sliced (you can use a spiral veggie slicer for the carrots and beets if you have one)
4 handfuls of spring greens
1 tbsp minced mint
1/2 tbsp minced celery shoots or parsley

Directions

Combine the dressing ingredients in a jar and let stand while preparing the vegetables.

Finely slice the vegetables and herbs as directed in the ingredient list and combine into a salad bowl or arrange on plates. Drizzle with dressing, and serve with a soft-boiled or hard-boiled egg if you desire!

 

 

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By March, I’m tired of winter food: the root veggies, onions, and garlic are at the end of their time, and the new spring crops are far from being ready, unless Maple Syrup falls in the category of a proper food!

Instead I’ve been leaning to dried pulses: beans and lentils, which seem to be timeless. This week, I’ve been inspired to create new dishes inspired by Latin American flavours. This dish came together on its own, from simple ingredients, and requires little effort other than remembering to soak the beans in advance. The result is a delicious bean stew, which can be eaten with tortillas, over rice, or even as a soup if you cook it in large volumes of water or broth!

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Ingredients – 4 servings

-1 cup dried kidney beans, soaked for 1 day or boiled, rinced, boiled again, and soaked for 3 hours
-2 Tbsp olive oil
-1/2 red onion, diced
-1 jalapeño, finely diced (seeds removed if you don’t like it too spicy)
-3 cloves garlic, minced
-2 tsp chili powder
-1 stick cinnamon
-1/2 to 1 tsp salt (to taste)
-1/2 tsp black pepper
-juice from 1/2 a lime
-1 tsp Worcestershire Sauce (omit if vegetarian, and add 1/4 vegetable bouillon cube to replace)
-1/2 red pepper, small dice
-2 Tbsp chopped fresh cilantro
-1L water

Directions:
Soak the beans in advance. When ready, heat the oil in a frying pan over medium heat. Sauté the onions until they become soft, then add the garlic, jalapeño, cinnamon stick and the spices. Sprinkle the salt over the top, and stir, until fragrant, about 2-3 minutes.

When the onion begins to brown, add the water, and bring to a boil. Add the Worcestershire sauce and the lime juice and simmer on low for 1-2 hours, covered.

Increase the heat to medium and add the red pepper. Remove the cover, stirring and crushing a few of the beans. Allow to simmer uncovered at a mild boil until most of the liquid is either absorbed or boiled off. The beans stew should become a bit thicker, and there should not be more than a ‘sauce’ when it is ready. Finally, add the cilantro, and if you like the lime feel free to add another spritz or two of lime before serving!

-Sitelle

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With the rush of every-day life it can be difficult to think of new recipes, and although the internet can be very helpful, I find sometimes it prevents me from being truly creative with my own cooking. I love the practicality of being able to be creative on the spot with what ever ingredients are available in the refrigerator and on the shelf. Lately, I haven’t had as much time or opportunities for creativity as I’m cooking for myself only most of the time, as one meal will last me days and days. Today, however, I had the chance to try something new, and it was delicious and fun as well!

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Ingredients: 4 servings (as a meal), appetizer for 8+

Carrots

-6 large carrots, cut into thin sticks (quarters or eighths)
-2 Tbsp canola oil
-2 tsp cumin
-2 tsp paprika
-1/2 tsp salt
-1/2 tsp black pepper

Hummus

-1 generous cup dried chickpeas, boiled and soaked overnight; then skins removed (if you’re crazy like me, but I’m sure it’s not necessary – you can also use canned chickpeas I’m sure)
-1 head roasted garlic (400F oven roasted for 40 minutes wrapped in tin foil)
-1/2 tsp salt
-1 tsp cumin
-2 tsp paprika
-1 tsp (or to taste) hot pepper flakes
-juice of 1 lemon
-2 Tbsp warm water
-2 tsp dried parsley flakes
-1 Tbsp tahini
-1-2 Tbsp olive oil

Directions:

To make the carrots, preheat the oven to 400F. Slice the carrots and place in a bowl with all the seasoning and the oil. Toss until evenly covered and then lay out on a baking sheet lined with parchment paper in a single layer, with no carrots touching (it’s the key to perfect roasted veggies!). Bake for 20-25 minutes, until golden-brown. Serve with hummus if you like!

To make the hummus, soak the chickpeas or use canned, and roast the garlic. Then combine chickpeas, garlic, water and tahini in a food processor and process for 2-3 minutes until smooth. Then add remaining ingredients, and process for another 1-2 minutes. Place in serving bowl.

I envision the carrots and hummus would be great as a finger food for a dinner party: just have tooth picks on hand and enjoy!

-Sitelle

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Since I’ve recently moved to a new city – Ottawa – I’ve quite enjoyed exploring the new market and food scene here. I love how I can also cross the river and end up in Québec, where food is inspired by ages of artisan craft. In homage to la belle province de Québec, we recently cooked a feast using local ingredients, featuring a Maudite beer and a plump, gnarly and bright orange hubbard squash. This risotto is perfect for those cold evenings we’ve been getting recently; and the smooth and rich pieces of roasted squash mixed in keep it lively.

Maudite risotto with squash_Ed

Ingredients – 6-8 servings

1 onion

1 large clove garlic

2 Tbsp olive oil

1 well garnished sprig of fresh thyme

8-10 cups homemade (or packaged if you don’t have any) vegetable stock

1 cup dark beer (we used Maudite)

1/3 cup parmesan

1/2 tsp salt plus any more to taste

1 1/4 cups arborio rice

1/2 kuri (hubbard) squash, cubed, roasted (400F) in 2 Tbsp olive oil + 1/8 tsp salt + 1 tbsp fresh thyme + 1 minced clove garlic

Directions

To prepare the roast squash, preheat the oven to 400F and peel and dice the squash into 1 inch cubes. Mince the garlic and combine the olive oil, salt and fresh thyme with the garlic in a large bowl. Place squash cubes into bowl and toss with all ingredients. Arrange the squash cubes on a baking dish, making sure none are touching so they roast best. Roast for 30-40 minutes or until the edges become golden and the squash is tender. Remove from oven and reserve.

Heat the stock in a pot and keep it simmering with a lid on while you cook the risotto in another pot.

Dice the onion and mince the garlic. Heat the olive oil in a large heavy-bottomed pan over medium heat. Sauté the onion with the fresh sprig of thyme until the onion is translucent, about 5 minutes. Once the onion is ready add the garlic and cook for one minute, and then add the arborio rice and stir to coat. Cook the rice grains in the oil/onion/garlic mixture for 3-4 minutes, until they become translucent as well. When the rice is ready, add the beer and stir to mix it all in. After this, add the stock one cup at a time, stirring, until the stock is absorbed. You don’t need to be stirring constantly, but it does require a lot of stirring for best results.

Continue adding stock one cup at a time, until the rice is cooked through and the risotto is creamy. Season with salt. When just about ready to serve, stir in the parmesan and the cubes of squash. Serve in bowls or deep plates, and garnish with a pinch of parmesan and fresh thyme if you like!

Bonne appétit.

-Sitelle

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