Sunday, July 26, 2015

Pickled Turnips

I'm kinda addicted to these lightly-fermented turnip pickles.

They are fantastic in a falafel wrap or with Middle Eastern-themed appetizers (think pita, hummus, roasted veg, etc.) Sadly, they often never make it to their higher-purpose as they are often consumed straight from the jar...these barely made it through a brief photo-shoot.

'Tickled Pink' Pickled Turnips
Adapted from David Leibovitz and The Domestic Man, check out the links for excellent, and more descriptive, recipes.

This is not a lightly-fermented pickle, as you may not see bubbles or the signs of a traditional fermentation, but the flavour changes slightly over a few days. 

1 quart jar or larger
3 cups water
1/4 cup non-iodized kosher salt
1-2 bay leaves, fresh or dry
1/2 cup plain white vinegar
2 lbs fresh turnips (4-6 med), peeled and cut into large, thick matchsticks or slices
1 small beet, cut into matchsticks
2 large garlic cloves, sliced
small handful celery leaves (the small inner leaves from a head of celery work well, or picked from your celery in your garden)

1. Bring 1 cup water to a boil with salt, stirring to dissolve. Remove from heat, add remaining 2 cups water and vinegar. Set aside.

2. Put cut up turnips in a large jar, slide celery leaf and bay leaf down the sides. Place beet on top, pour cooled water and vinegar solution over top of the jar to cover all the veg (if not, prepare another 1/2 recipe of solution). Place a small circle of parchment to fit over the inside of the jar to keep ingredients submerged (usually around 2-3" round). Set aside in cupboard for a few days, tasting a day at a time until desired flavour is reached (slightly tangy). Then place in fridge to enjoy for the next few weeks. Repeat.

Thursday, July 9, 2015

Oat Berry Bars

Recently I cleaned out my freezer and found a few bags of berries from over a year ago. 

Likely more than a bit freezer-kissed but I wanted to still use them and knew I had to find a use for them ASAP. Although they might not taste so great in a smoothie or in yogurt, these berries would be cooked with a little sugar and lemon- disgusing their imperfection.

I adapted this recipe from Epicurious to make it the way I wanted it- a thick, hearty square with a delicious mixed berry filling.

It is great served warm for a simple dessert. When cool, it makes a great bar for school lunches or taking to book club or knit nights.

You can use almost any frozen berries you have on hand and whatever jam you have on hand. They are sure to turn out perfect every time.

(Since writing this post a few years ago, I've found it is a great way to use up fresh berries that are beginning to soften and to use up jam from last year before the new canning comes into the pantry.)

Oat Berry Bars
Strawberries are a bit too moist for the main berry but can be used as the jam. The tartness of raspberries or blackberries is a nice counterpoint to the slightly sweet crust. These can be wheat-free if you use spelt flour.

2 cups oats
2 cups spelt or whole wheat flour
1 cup packed brown sugar
1 tsp baking soda
1 1/4 cups melted or softened butter

1 lb/ 454 grams fresh or frozen berries (raspberry, blackberry, blueberry are best)
1 cup berry jam (raspberry, blueberry or strawberry jam)
5 tbsp all-purpose flour
1 small lemon or lime, finely grated zest and juiced

1. Preheat oven to 350 degrees. Butter a 9 X 13" glass baking dish.
2. Combine oats, flour, brown sugar and baking soda in a medium-sized bowl. Add melted or softened butter and stir until combined. Press half of crust mixture into pan and bake for 15 minutes.
3. In another bowl, stir together berries, jam, flour, lemon zest and juice. When crust comes out of oven, spoon berry filling on top. Sprinkle topping over and gently press down on topping.
4. Bake for another 25-28 minutes or until top is golden and filling just starts to bubble at edges. Refrigerate until cool enough to cut into squares.

Monday, July 6, 2015

Kale Tapenade

There is probably nothing quite as easy, and hardy, to grow as kale. It is one of those vegetables that can grow year-round in our westcoast environment, and can last throughout the winter. In fact, it tastes better after a cold spell.

Needless to say, since it is so easy to grow, we eat it a lot. After many pans of kale chips, we usually need a little bit of a break from routine.
Photo by Asta Kovanen

I recently hosted a fundraising dinner where we ate local. Super local. Mostly grown by my farmer friends or myself. Of course kale made its appearance. It had to. It was featured in this tapenade, which I love and hope to share as yet another way to eat the almighty kale.

Kale Tapenade
You can make this your own by adding more or less kale, olive oil or seasoning. We have tried it on pizza and I think it would be pretty amazing stirred into pasta as a pesto-like sauce diluted with some pasta-boiling water too. 

Saute for a few minutes in a saute pan on medium heat:

3 tbsp olive oil
1 shallot, chopped (or small mild onion)


1 lg bunch kale, washed and roughly chopped (about 4 cups chopped)
1/4 tsp salt
Cook about 5 minutes over med heat until water evaporates.

In food processor, combine:

Kale mixture
zest of 1 lemon
1 can green pitted olives (170g)
1-2 cloves garlic
2 tbsp olive oil (or more, to taste)
1/3 cup packed parsley leaves

Process until kale is finely chopped and is a thick spread consistency. Store in sealed container for up to 3 days. Best served at room temperature or slightly warmed.

Sunday, June 14, 2015

Baked Raspberry Almond Oatmeal

A friend sold me on baked oatmeal- an inexpensive, hearty breakfast that can feed a crowd (or yourself for several days!)
I have been trying to find a recipe that would also win over my family- who needed a little convincing. 
Raspberries are a favourite in our family and this is one of our favourite times of year- when homegrown berries are in season. So filling oatmeal with raspberries tends to bring everyone to the table.
After searching and trialing many, I decided to highlight the 'nuttiness' of almond, which goes so well with raspberries.
I recommend the dairy-free version with almond milk, almond extract and coconut oil for maximum nuttiness if you have them. If you don't, go ahead and make it anyways with whatever you have. The almond extract brings a lot to the party. 
This is a little like cake for breakfast, which no one can refuse.

Baked Raspberry Almond Oatmeal
You can halve this recipe and bake in an 8" X 8" pan for about 25 minutes, but I prefer having leftovers, so I make a full recipe. 

3 cups old-fashioned oats
1 cup light brown sugar or cane sugar
2 tsp baking powder
1/2 tsp salt
1 cup almond milk (or dairy or coconut milk)
1/2 cup applesauce
2 eggs
1 tsp vanilla
1 tsp almond extract
2 tbsp melted coconut oil (or butter)
2 cups fresh or frozen raspberries

1. Preheat oven to 350 degrees F. Grease a 9"X 13" glass or ceramic baking dish with butter or oil of choice.
2. Combine first four dry ingredients in a large bowl, stir with a fork and make a well in the centre.
3. Pour all remaining ingredients, except for raspberries, into well. Whisk up with fork to break up eggs very well, then stir into oatmeal mixture. Add raspberries.

4. Pour mixture into baking dish and bake for 35- 40 minutes, when golden on edges and fairly firm on top.
5. Serve scoops of baked oatmeal with milk of choice. Store remaining cooled baked oatmeal in fridge, tightly covered, for up to 3 days.

Saturday, May 9, 2015

Chive Blossom Vinegar

I love chives.
Big time. 
I have several plants in my yard that continue producing year after year. One of the best perennial herbs you could hope for. So easy to grow and adds so much flavour to meals.
This is perhaps the easiest and most rewarding way to preserve chives.
You are not really preserving the chive or the chive blossom but the essence of the plant. 
The very best part.
The recipe is simple: 

Pour white wine vinegar over freshly picked chive blossoms. Let sit for a few days, swirl a bit. Wait until it's highly scented and takes on a pinkish hue. Strain out blossoms and bottle. 
Now imagine it cut with olive oil and a pinch of salt over lightly dressed greens. 

Thursday, April 16, 2015

Vegan Rainbow Slaw

Eat a rainbow today? 
With this salad it's super easy to do. And it's also a great way to use up a soft, ripe avocado.
This salad isn't a typical coleslaw laden with mayo or oil. It's an exercise in simplicity and letting the true flavours of these veggies shine. It's really a naked, undressed, beautiful salad. The avocado becomes a binder of sorts with its inherent creaminess and makes this crunchy raw salad all the better. 
And only make this salad if you love cilantro---it's flavour also helps take the place of a dressing as it infuses the other veggies.
I love serving slaws like this with Mexican food or Barbecued meals.
If you want more "dressing", you can add a little more lemon juice or a drizzle of olive oil. 
adapted from Health Starts Here, from Whole Foods

1/2 small red cabbage, thinly sliced or shredded
1/2 small green cabbage, thinly sliced or shredded
1 red pepper, chopped
1/4 cup chopped cilantro (or more)
1/4 cup pumpkin seeds
1/4 cup minced red onion
1 large ripe avocado, diced or mashed
Juice of 1 lime or lemon
1/2 tsp sea salt, or more to taste

Toss all ingredients together in large bowl. Stir until avocado is well-distributed. Serve immediately or keeps in fridge for 1-2 days. 
Use a glass bowl to showcase this beauty!

Monday, March 9, 2015

Roasted Rosemary Potatoes with Baked Feta and Warmed Olives

Roasted potatoes?
Greek nachos?
Family style roasted potatoes?
Greek fondue?
Perfection in a pan?
No words are adequate for this sumptuous side dish enhanced with baked feta, warmed olives, lemon and fresh rosemary. 

This could be served with a barbequed meal, with a rotisserie chicken, with the greek bean soup fassolada, with a hearty green salad, or on its own. It could be an appetizer with pre-dinner cocktails. The possibilities are endless.

It can be served in the centre of the table with everyone digging in with forks or fondue spears.

It is best straight from the oven- warm and fragrant with salty brine, rosemary and lemon wafting through the house.

Dig in, my friends. Dig in.

Roasted Rosemary Potatoes with Baked Feta and Warm Olives 
Serves about 6 as a side dish

1. Preheat oven to 425 degrees F. 

2. On a parchment-lined baking sheet, toss together:

2 1/2 lbs red or yukon gold potatoes, scrubbed and cut into 6 wedges each
2 tbsp olive oil
2 tsp finely fresh rosemary, minced or 1 tsp dried rosemary, crumbled
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tap fresh ground pepper

3. When adequately tossed with herb and spice, bake in oven for 30 minutes, tossing potatoes once or twice during that time until edges are crispy and golden.

4. Remove from oven, add:
Juice of 1 large lemon
Large handful of the best olives you can find (about 100 grams of Castlevetrano or other large green olive are my favourite)

5. Bake for 10 more minutes. 

6. Add:
1 cup crumbled feta

7. Bake 5 more minutes until feta begins to soften and brown. Serve immediately.