Feeds:
Posts
Comments

Posts Tagged ‘Easy’

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:

IMG_20150323_215500

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

Advertisements

Read Full Post »

Moroccan flavours are some of my favourite to cook with, although I don’t have much experience other than a few restaurants here and there and recipes I’ve tried at home. One day, I’d love to try Moroccan food in Morocco – but in the meantime, I’ve left it to my imagination.

This time, I’m sharing a recipe for a wonderful rich and warm stew made with beef. It is a wonderfully simple recipe, the kind that will tease you all day long if you make it in a slow cooker.

IMG_20141127_190534

Ingredients – 3-4 servings

-1 tbsp oil + more for browning meat
-1 onion, diced into 1.5 cm pieces
-2 tsp cinnamon
-2 tsp cumin
-1/8 tsp nutmeg
-1/2 tsp chili flakes or cayenne pepper
-pinch salt
-2 cloves garlic, crushed
-1 sprig fresh or dried rosemary
-1 cup hot beef or onion broth

-2 lb beef cut into 1-2 inch pieces
-3-4 carrots cut into large chunks
-1/2 rutabaga cut into large chunks
-10-12 dried pitted prunes

Directions

In a frying pan, heat a small amount of oil over medium-high heat. Brown meat for 3 minutes on each side.

In a large pot, heat 1 tbsp oil. When ready, add the onion and sauté for 3-4 minutes, stirring occasionally. Add all the spices and stir, cooking for a further few minutes. When onion is soft, add the garlic, the meat, and the chopped vegetables. Stir and cover with lid. Cook for 10 minutes, stirring every few minutes.

Bring the cup of broth to a boil, and then either transfer everything to a slow cooker and cook on low for 4-8 hours with the broth, or cook over the stove, with the lid on over low heat for the next 30-45 minutes, until the meat is very tender.

Before serving, add the prunes, and cook for a further 5-10 minutes.

Season with salt and pepper – and enjoy!

-Sitelle

Read Full Post »

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!

IMG_20140317_190938

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

Read Full Post »

It’s always been my dream to eat from near-by as much as possible. It gives us variation through the seasons, simplicity, and always freshness. Freshness is especially salient up here in the Northwest Territories, as we do receive some imported fruits but all too often they are spoiled by the time they arrive, and they cost a pretty penny.

Living on the shores of the Great Slave Lake means we get a lot of fresh fish. Whitefish and Jackfish are the common ones, but there are others as well. As one of the deepest lakes in the world and being situated where few people live means there still is a good stock.
As winter settles in, and the cold envelopes everything, the fish is changing too. It gets fattier – more full of omega fatty acids – it’s reserves for getting through the cold winter months.

The whitefish from this lake is absolutely delicious. This recipe is one of my favourite. Rapid, simple, and delicious, it’s pretty well perfect.

DSCN3892

Ingredients

4 whitefish fillets
1 onion, diced

2 carrots, quartered lengthwise and thinly chopped

4 sprigs fresh thyme

olive oil

4 medium yukon-gold potatoes

butter

fresh parsley, shredded

salt and Pepper to taste

Directions

Preheat oven to 400F. Finely chop onions and carrots. Cut 4 squares of parchment paper. Wash the fish fillets, and then drizzle with 1tsp olive oil. Place diced onions and carrots on top, season lightly with salt and pepper, and top with thyme sprig. Fold the parchment paper over it all. Repeat for all 4 fillets.

Place in oven and bake for 14-18 minutes, until cooked (time depends on thickness of fillets).

Meanwhile, place water on to boil. Boil the potatoes for 15 minutes until just tender. Drain and slice in half. Serve potatoes next to fish with butter and parsley. Enjoy!

-Sitelle

Read Full Post »

I mentioned we’re working on emptying our pantry, and the result is big baking extravaganzas every so often when the weather cools off enough to justify heating up the oven.

Ice cream sandwiches have been a favourite easy dessert of mine for a long time now. They can easily be made according to your schedule: you can make the cookies or buy the cookies; you can make the ice cream or buy the ice cream, or use any permutation in between. Just as long as you have a bit of time to soften the ice cream and then give it a good freeze again, you’re in for a treat!

Ingredients – 8 ice cream sandwiches

16 cookies (plus a few more for snacking on during prep if you’re that type of cook)

1 batch ice cream or one tub (maple-walnut or your favourite flavour from the store)

Directions

Let ice cream soften a bit (leave it out for 10-15 minutes depending on how cold your freezer is). Place cookies in the freezer in the meantime.

When cookies are frozen and ice cream is softened, use a spoon to scoop some ice cream onto one cookie, and slap another cookie onto the other end! It’s that easy. Place in a tupperware container and re-freeze for another hour or so, so they don’t squish everywhere when you serve them to your guests/friends/children!

Bonne appétit.

-Sitelle

Read Full Post »

This cookie recipe is somewhat notorious among our friends: somehow, in second year, they acquired the nickname “broccoli cookies” – not because they are made with any part of broccoli, nor because they are green, nor because they do not taste good. On the contrary – they got their name being made almost entirely with whole-wheat flour, which makes them healthier than their all-purpose flour counter parts but are absolutely delicious. They’re super easy, and fast to make. With a cooking time of 8-9 minutes, there’s no excuse not to make them!

Originally the recipe was a classic from the Joy of Cooking – Chocolate chip cookies. Now it’s been altered somewhat, right into the cookbook, in pencil of course. It may just be the page where the book naturally falls open to, at least half of the time.

Ingredients

1 cup whole wheat flour
2 Tbsp all-purpose flour
1/2 tsp baking soda

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
pinch or two salt if butter is unsalted
2 tsp vanilla extract

1 cup dark chocolate chips
1 cup chopped blanched almonds

Directions

Preheat oven to 375F. Mix the dry ingredients together in a small bowl. In a large bowl mix the butter, sugar and egg until well combined. Add salt and vanilla and mix well. Combine dry ingredients into wet ingredients. Mix with hands. Add chocolate chips and blanched almonds.

Form teaspoon-fulls of dough into balls and place on baking trays lined with parchment paper. Cook for 8-9 minutes, then carefully remove with a spatula onto cooling racks. They are pretty soft, so they can break if you’re not careful!

Hope you enjoy these simple delights!!

-Sitelle

Read Full Post »

There was no question in my head as to which snack I should prepare for a weekend of rock climbing in Kingston at the Kingston Mills. Co-incidentally, this snack is equally well suited to my most lovely co-blogger’s current occupation: successfully summiting Mount Kilimanjaro! (congrats girl, you rock!!).

So, as a tribute to our somewhat extreme activities these days, I thought I’d post one of my very favourite outdoors snack recipes, which is loaded in energy. Keeping a tupperware with a few of these delicious bites at the top of a daypack on a long canoe trip results in instant joy and energy, even at the prospect (and then the end) of a gruelling multi-kilometer portage. Just don’t risk forgetting it in there at night, as the animals are sure to come and feast if you allow them the opportunity!

The best thing about it, aside from its delicious taste and the amount of energy it packs in, is that it’s ridiculously easy to make, totally versatile, and will last as long as your trip (well, until supplies last!).

I originally found this recipe in the trailside cookbook, and this snack was called Chocolate Kickers. Since that fateful day where I first tried these I’ve taken the recipe and made a few changes, but it’s pretty much the same idea. It won’t take you more than 30 minutes to prepare, 15 of which are resting time. Ready? Go ahead, you’ll be done in no time. You probably can even make it at the camp site, but they’re so easy to make I’d just bring them fully made from home and keep the campsite cooking time for other delicious adventures like baked stuffed apples or blueberry pie.

Ingredients – makes about 20-25 bites of energy

3/4 cup confectioner’s sugar

1.5 cups crunchy peanutbutter

1 cup dark chocolate chips

2/3 cup powdered milk

1/2 cup to 1 cup dried cranberries or desiccated coconut

1-2 Tbsp water (approximately)

Directions

Put all ingredients together in a bowl. Mix well with two forks and probably your hands. Shape into bite-sized balls or press to 2/3 inch thick sheet and cut out with your favourite cookie cutter.

Let the chocolate kickers rest for 15 minutes, then pack into tupperware or airtight bags.

Hope you enjoy these!

-Sitelle

Read Full Post »

Older Posts »