Archives for category: Vegetarian

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I am a clean freak.  Honestly, I have a problem.  I cannot tolerate any dishes in the sink, any sort of mess.  I get grossed out way too easily.  It’s funny because as I’m getting older the less tolerance I have for uncleanliness.  The reason I mention this is because it is getting increasingly difficult for me to eat street food.  My husband and I went to Thailand and I couldn’t bring myself to eat ANY of the street food.  I look at photos of Thai street food and it looks so delicious.  But in the moment I failed myself!  This is such a pity because I love street food and hole in the wall places wherever they are in the world (as long as they are clean).

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In Toronto we have a small section of the city called Little India.  I have not been too much, because Pakistani or Indian food is something I can eat at home.  But there is a whole experience to going and sitting on a plastic chair or a picnic table and eating foods like papri chaat, gol guppay, tikkas, and naan.  My husband and I ventured to Little India to get some chaat a few years ago and I really think we went on a bad day because the places we found were not very good.  I’ve heard good things from friends about some places there so I don’t want to be a meanie and bash any place in particular.  🙂

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After that trip, I decided to make chaat at home.  The ingredients are readily available and it’s actually quite easy to make.  I’ve also made chaat at my inlaws’ house many times when they have guests over and not to boast, but it’s always a hit. I like to make it fresh (otherwise it gets soggy) so I make it in batches and people have no patience to wait for me to finish the next tray of chaat.  While I am making a new batch they start reaching into the serving dish.  In situations like this I just zip my lips. But despite this slight annoyance I should take this as a compliment.  My chaat is just THAT delicious.  😉

IMG_2804Papri Chaat

Ingredients

(this is a loose recipe and can be adapted to your taste)

Papri (can be found in South Asian grocery stores)

Bhel Puri (can be found in South Asian grocery stores)

1 cup cooked chickpeas

boiled potato, peeled and cut into small cubes, about 1 cup

Tamarind Chutney*

Green Chutney**

Yogurt***

Chaat Masala (can be found in South Asian grocery stores)

chopped red onions

chopped tomatoes, optional

chopped green chilies

chopped cilantro

chopped mint, optional

Method

*Tamarind Chutney is made by heating 3/4 cup of tamarind pulp, 6 pitted Medjool dates, 2 tablespoons chaat masala, 1/2 teaspoon cumin powder, 1 teaspoon red chilli powder (or to taste), 3/4 teaspoon, 1/4 cup sugar on medium heat for 15 minutes and then reducing the heat to low for 45 minutes.  Allow it to cool and then blend in a blender until the consistency is smooth.  Serve chilled.

**Green Chutney is made by placing 1 cup cilantro leaves and stems, 15 mint leaves, 1 long green chilli, 2 tablespoons water, salt, and black pepper in a blender until very finely chopped.  This should resemble a pesto.

***For the Yogurt, take 1 cup of plain yogurt and thin it out with 1/2 cup of water.  Add 1 teaspoon chaat masala and salt to taste.  Whisk until it looks like thick cream.

To assemble the chaat:  Place the papri (wafers) on a serving dish and top with chickpeas, potatoes, yogurt, tamarind chutney, green chutney, red onion, cilantro, chopped tomatoes, mint, green chilies, and sprinkle the dish with chaat masala.  Finally, top with some bhel puri.  It is best to serve this right away.  You can prepare everything in advance and assemble before serving.

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Sometimes cooking becomes the daily grind.  You have no creativity and don’t feel like cooking very much.  I was in that place for a little while, a funk, if you will.  I think we all go through phases like this.  I was cooking dinner and just getting by and not expanding my culinary repertoire much.  And then one day I just felt upset, upset that I’ve let something go that I’m so passionate about.

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I thought to myself, I used to go to the Farmers’ Market every Saturday and get inspired, I used to think of how I could start something with food.  I felt sad and felt as though I let myself down.  Why must I doubt myself — why must I get into these phases where I am uninspired?  I’m sure this happens to everyone.  I’m sure I’m not alone in this.  Something that helped me get out of this strange aura I was living in, in regard to cooking was that  my friend Christy asked me to participate in a program/class she is involved with on the first 3 Thursdays of every month called the ELLICSR Kitchen.  This is a remarkable program that works with cancer survivors and patients and introduces them to healing, holistic nutrition.

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When Christy asked me to participate I felt a little apprehensive and scared.  I didn’t know how I could speak ON CAMERA.  When I got there I felt much better – the environment was so warm and friendly and I was a little more at ease (still nervous, though!).  Christy Brissette is a Registered Dietician and Nutritionist who explains nutritional components to dishes and Chef Geremy Capone is a wellness chef who expertly prepares all the dishes.  They chose two dishes from my blog and one new dish I created for the workshop and we prepared them together and I shared a little about myself.  Once I got going I was comfortable and I don’t think I fumbled!  The best part was interacting with the lovely audience.  They were so eager to learn and gave me to positive reinforcement I needed.

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I remember one older lady in particular.  She is living in the hospital and wheelchair bound. She is a regular at the ELLICSR kitchen.  She was the the first to arrive so she could get a prized front-row seat.  She is from India and was excited to talk about the spices we had on display. We made a Potato Radish Salad with a Tarka and she throughly enjoyed it because as she explained to me, she loves raw vegetables over cooked ones.  I’m sure she is over 80 years old and she told me about when she was a child in India.  She would accompany her mother weekly to the fruit and vegetable vendors – she would wait all week for this outing.  She loved all the fresh vegetables and would be in awe of all the activity in the market.  There were other mothers and their children at the market, she told me.  They didn’t seem to enjoy the experience as much as she did.  She plucked fresh peas from the overflowing baskets and ate them raw.  She laughed when she said, “my mother used to call me a goat because I loved to graze on green vegetables like a goat and that I was definitely a goat in my previous life.”  I was amazed at how her memory was so vivid.  She talked about her mother as if she was still a child.  She took my email and told me when she goes home she will get in touch with me.  I hope I hear from her soon.

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Since that day, I decided I wanted to reach out more and hear more stories like this.  We all have something to share and we all have memories that will last for decades and need to passed on.  Just lend an ear and give someone some time and without expectation you can gain invaluable insight.

Back into the kitchen I went.  Cooking more and eating out less.  I recently started to make ricotta cheese at home.  So easy and so good.  I made this pasta because these are flavors I love – sweet corn, fruity red chilies, fresh basil, and creamy ricotta.  It’s summer on a plate and the sunshine colors make it all the more appealing.  Share it with friends or family and learn something new about each other.

Some quickly shot photos from the ELLICSR Kitchen Event:

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Sweet Corn, Red Chili Linguine with Fresh Ricotta and Basil

Serves 4

Ingredients

linguine, or pasta of your choice

olive oil

sea salt

4-5 cloves garlic, peeled and sliced thinly

3 mild red chilies, chopped

1/2 teaspoon crushed red chilies (red chili flakes), optional

2 cups fresh shucked corn, or frozen kernels

fresh ricotta, for serving I used this recipe.

fresh basil leaves in a chiffonade

1/4 cup fresh parsley, chopped

2-3 tablespoons heavy cream

Method

In a large sauté pan heat about 3-4 tablespoons of olive oil on medium-low heat.  Add in the sliced garlic and the fresh red chilies.  Allow them to caramelize and almost confit for about 15 minutes.  Meanwhile cook the linguine according to the package instructions and reserve 1 cup of the cooking liquid.  Add in the crushed red chilies with the garlic and red chilies, if you are using.

Turn the heat up to medium and add in the corn.  Cook the corn for about 5-7 minutes.  Season with salt, to taste and add in the heavy cream and parsley.  Toss in the linguine and add 1/2 cup of pasta cooking liquid and sauté until it all comes together, about 1-2 minutes.  Add in more pasta cooking liquid, if necessary.  Serve hot and top with a dollop of fresh ricotta and the basil leaves in chiffonade.

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It finally feels like Spring is around the corner.  The days are getting longer and the sun is shining a little brighter.  I can’t wait until we’re basking in the sun of summer and eating al fresco and drinking some refreshing mint lemonade.  I felt winter was long and brutal this year.  Not much exciting went on in my kitchen.  Just cranking out dishes for the daily grind – a few moments of deliciousness, but overall I can’t recall anything very special.

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Sometimes you feel the same way about life, you get in the doldrums.  I’ve felt this way this winter so I am very excited about the onslaught of spring.  By doldrums I mean that I felt stagnant – not going anywhere – in the same place.  That is not always a bad thing, but I wanted more.  I started a new job, which is fun and interesting.  I’ve also stepped back in the kitchen a bit more.  I’m glad about that because I’m always so inspired by cooking, recipes and food.

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Additionally, there are times I wish my sister lived close-by.  We are quite similar and love to cook together.  I always say “if” we lived close we “could” do something together, a business or catering or anything…I need that push and support from her.  We always talk about what-ifs and never follow-through.  Sometimes you have to just take that leap.  Sometimes you weren’t meant to succeed and that’s the scary part.

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But at the end of the day what’s important is that you have a passion for something and you can share it with your loved ones.  I consider my blog readers my loved ones and I really enjoy sharing recipes with you.  Sometimes I need a little push to get myself posting, but at the end of the day I always feel satisfied sharing a little of my kitchen with you all. 🙂  I wish we could have one long table dinner party and eat, talk and celebrate for no reason.  🙂

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I want to share this phyllo cigar appetizer with you all because it is really tasty!  I find it quite easy to make as well.  Phyllo can be annoying to work with, but I just keep it covered with a damp cloth and fudge any mistakes I make and it all comes together alright in the end.  It’s just food, it doesn’t have to be perfect!  I’ve made these a few times now and people always enjoy them.  I love them hot out of the oven – flakey, crunchy and savory.  If you’re bored on a weekend, make a bunch and freeze them for later.  You’ll be glad to have them on hand when a sudden hunger pang comes upon you!

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Feta, Dill and Red Chili Phyllo Cigars

Makes about 8 rolls

Ingredients

1/4 cup olive oil, for brushing the phyllo and 1 tablespoon for the feta mixture

1/2 a 16 ounce package of phyllo dough, thawed if frozen

6 ounces of feta cheese

2 long red chilies, chopped, seeds removed

1/4 cup fresh dill, chopped

2 scallion, white and light green parts, chopped

2 tablespoons fresh lemon juice

zest of 1 lemon

1 tablespoon nigella seeds

salt and black pepper, to taste

Method

Preheat the oven to 425 degrees Fahrenheit.

In a food processor, add the feta cheese, 1 tablespoon of olive oil, red chilies, dill, scallions, lemon juice, salt and pepper and pulse a few times until everything is combined.

Each roll will require 6 sheets of phyllo, so layer 12 sheets of phyllo and brush each sheet with olive oil.  Keep the sheets stacked on top of each other and cut the sheet into four equal-sized pieces.

Next, take about a tablespoon of the feta mixture and drop it into the quartered 6 phyllo sheets.  Roll the phyllo like a thin burrito, fold the long ends over the feta mixture and roll the rest like a cigar..  Repeat with the rest of the feta mixture and the remaining 7 quarters of phyllo dough.

Place the cigars onto a cookie sheet seam side down and top brush with a little extra olive oil and top with the lemon zest and nigella seeds.  Place in the hot oven and back for about 15 minutes, or until the cigars are golden.  Serve hot.

There’s a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba ghanoush) ever.  It’s a Toronto-based Middle Eastern chain and I love it.  My husband grew up in the Middle East and it reminds him of his childhood, eating fresh and puffy pita breads out of the oven with some juicy chicken shawarma right off the spit.  I have to agree the vibe in there transports you to the Middle East.  I have been to Dubai a few times and have a lot of friends from Dubai here in Toronto and the consensus is the same — it’s the Middle East in Toronto!

My sister-in-law came to see me for a day over the summer (she lives in a small town, with no Middle Eastern food), we had lunch at a nice restaurant and shopped for a bit.  After we were done shopping she asked if I was hungry.  I’m always ready to eat, so then she suggested going to the Middle Eastern restaurant.  I’m sure it was her plan all along!  When my sister visited me it was the same scenario all over again.  We got takeout mutabbal every day of her visit!

I know I could easily buy mutabbal, but to be honest I’m kind of embarrassed going back to the same place so often.  The staff probably think, “This girl is crazy and doesn’t she every get sick of mutabbal?!!”  The answer to that is most definitely NO!  Anyway, to save one trip per week to the restaurant, I decided to start making mutabbal at home.  It’s just as good and easy to make.  But when I need a quick fix I know I can get takeout in 10 minutes.  My version tastes the same because I broil the eggplant for the last few minutes.  It gets a charcoal-y and smokey taste, which I love.  It is even better if you have a gas stove or grill where you can roast the eggplant.  The smokiness is my favorite part along with the crunchy contrast of the beautiful pomegranate seeds.  Do try to make this – don’t say I didn’t warn you when you become ADDICTED!

Mutabbal

adapted from this video

Makes a medium-sized bowl enough for 4 people, as a starter/appetizer

Ingredients

1/4 cup olive oil

1 medium-sized eggplant

1 clove garlic

2 heaping tablespoons tahini

2 heaping tablespoons full-fat yogurt

juice of 1 lemon

1/4 cup chopped parsley (I used curly parsley because the flat-leaf was out of stock and I actually liked the texture, even though it seems to be a culinary outcast!)

1/4 cup pomegranate arils (seeds)

salt and black pepper, to taste

1/4 teaspoon of hot paprika, plus extra for sprinkling on top, or to taste

Method

Preheat your oven to 400 degrees.  Poke a few holes in your eggplant with a knife and place on a baking tray.  Roast in the oven for about 30 minutes and after 30 minutes turn your broiler on and let the eggplant broil for 5-7 minutes.  If you can roast your eggplant on a gas stove or grill – it will be even smokier.

Once the eggplant is cooked, allow it cool so that you can scoop the flesh out.  Discard any extra seeds if your eggplant has a lot of seeds.

Next, make the garlic clove into a paste by sprinkling some salt on the garlic clove and scraping the garlic on a cutting board with a sharp knife at an angle.

Add the garlic to a bowl with the scooped out eggplant flesh.  Mash the eggplant with a potato masher, fork, or pestle until it starts to become smooth.  Next add in the tahini, yogurt, and lemon juice.  Keep mashing until the mixture becomes smoother.  Add in salt, pepper, paprika, half the parsley, and half the olive oil.  Stir until the mixture is well-combined.

Place the mutabbal onto a deep plate and top with the pomegranate arils, parsley, a little extra paprika, and olive oil.  Serve with warm pita bread.

I’m a big-time snacker.  Little bites of cheese, bread, and veggies is what I call deliciousness.  When my husband is on-call for work, I relish in the thought that I don’t have to cook a proper meal for dinner.  I can eat whatever I want.  What I want usually involves me raiding my always stocked cheese drawer in the fridge and picking up some nice crusty bread.  It’s not the healthiest of dinner options, but it’s my kind of meal.

This spread was inspired by those awful (actually, not so awful) premade onion dips you can buy at the grocery store.  They are full-on 80’s food nostalgia.  Back in the day, we would pop open some “helluva good” onion dip and some ruffles chips and we were set.  Those neon orange cheese curls would complete the picture of my favorite foods circa 1989.

Let’s fast forward 20 some odd years and though I would like to say I don’t like cheese curls – I still love them.  But, my overall taste palate has evolved beyond neon orange junk.  I used leeks in this version of onion dip.  Classy, I tell you. 😉  Instead of just sour cream I added goat cheese, because I love its tang combined with the sweetness of the caramelized leeks.

*I just wanted to say sorry for my lack of posts, I hope to be more frequent.  Sometimes we get writers’ block and need to find our way back. 🙂

Caramelized Leek and Goat Cheese Spread

Serves 4-6

Ingredients

olive oil

2 cups sliced leeks, white and light green parts, washed throughly

1 clove of garlic, minced

1 jalapeño, de-seeded and finely chopped

scallions and chives chopped, about 1/4 cup

zest of 1 lemon and 2 tablespoons of its juice

5 ounces softened goat cheese

2 tablespoons sour cream or Greek Yogurt

salt and black pepper, to taste

Method

In a sauté pan, heat some olive oil on medium low-heat and add in the leeks with some salt and black pepper.  Cook slowly for about 20-30 minutes, or until the leeks caramelize.  Allow the leeks to cool down to room temperature.  Meanwhile whip together the goat cheese, sour cream, and lemon juice with an electric mixer or with a whisk.  Fold in the scallions, chives, jalapeño, and lemon zest.  When the leeks have cooled down add them in as well.  This spread can be eaten right away or chilled.  Serve with bread, crackers, or vegetables of your choice.

Today is one of those days where it looks like 7:00 pm at noon.   It’s rainy and thundering and all I want to do is stay in all day.  Is this a sign that summer’s over?  For the past few days I’ve been reading everywhere that summer is over and it’s time for fall.  I do love autumn, but I’m not quite ready for summer to be over.  This summer was a fun one.  I spent a whole month with my sister – something I haven’t done in years.  We had a fun time together, first she visited me in Toronto and then we went on a sister road trip from Toronto to Rhode Island to see my parents.

I was quite nervous to drive 9-10 hours with just my sister.  I’ve done that drive with my husband before, but he drives most of it and I just keep him company.  Neither my sister or myself had tackled such a long drive on our own.  Surprisingly, it wasn’t that bad and I drove for the majority of it.  Usually I tend to get sleepy while driving long distances, but I was fine and so was she.  My sister started to drive once we entered Massachusetts.

The funny thing about this drive is that my GPS took out the scenic route.  When I say scenic route I really mean it.  We drove through Amish country in upstate New York and drove for about 3 hours on a rural route.  I should have known better, my GPS is notorious for making me take the scenic route.  I guess it wants me to explore a little more and not just take the highways.  Usually, the scenic route takes way longer even though the calculated time is shorter.  But this time, my GPS knew what it was doing and we cut an hour off of our time.

The best part of this alternate route were all the farms and farm stands we got to see along the way.  It was a really beautiful drive.  Rows and rows of corn and other produce scattered the terrain.  We saw Amish horse and buggies riding along the edge of the road and whole families tending to the fields.  It was really nice and we both felt like we stepped back in time.  We really wanted to stop at the farm stands and pick up some produce – lots of fresh corn, tomatoes, peppers, radishes and even dairy products like eggs, milk, and cheese.  If we didn’t have such a long drive ahead of us we surely would have.

The fields of corn came to an end once we got back on the highway, but it was truly a memorable drive.  I photographed this recipe back in June and wasn’t inspired to post it.  But after the trip and drive home I felt rejuvenated and felt like sharing this story with you all.  I know summer is over and fresh corn will be hard to find by October.  But August and September are the best produce months in my opinion and we should all relish these last weeks of summer because before we know it we will be sitting in snow again.  Or I will – because I live in Canada.  🙂

End of Summer Corn and Potato Salad with Red Chilies

Serves 4

Ingredients

2 tablespoons olive oil

2 ears corn shucked (can also use cooked grilled corn and take the corn off the cob)

2 large Yukon gold potato, peeled and sliced

6-7 radishes, sliced

1 avocado, cut into chunks

chives, cilantro, parsley or any herbs you like chopped – about a 1/4 cup

salt, to taste

for the red chili dressing

4 mild long red chilies, sliced thinly

1/4 cup olive oil

2 cloves of garlic, chopped

1/4 cup sour cream or full-fat yogurt

2 tablespoons mayonnaise

juice of 1 lime

1 tablespoon chives, chopped

salt and pepper, to taste

Method

In a pan on medium heat add the 2 tablespoons of olive oil and add the potatoes and some salt and cook until they begin to get crispy and lightly browned, about 15 minutes.  Next, add in the shucked corn and cook for about 5 minutes.  Set aside.

Now, make the chili dressing.  Start by heating a sauté pan on medium heat with the 1/4 cup of olive oil.  Add in the chopped garlic, once the garlic becomes fragrant, about 2 minutes add in the sliced red chilies.  Lower the heat to medium-low and let the chilies soften and caramelize.  Cook the chilies like this for about 35 minutes.  Let the chilies cool a bit and then add them to a bowl with the sour cream, mayonnaise, lime juice, salt, pepper, and chives.  Mix the ingredients together. You may not want to add all the oil from the red chilies.

In a large bowl, add the avocado, radish, herbs,  potatoes and corn mixture, and the red chili dressing.  Mix everything together gently and check for salt and pepper.  Serve in a bowl at room temperature or cold.

How many times have you bought something to cook and left it in your fridge and then totally forgot about it.  When you finally do remember it, it has already gone bad.  This will never be the case with Swiss chard.  I bought this Swiss chard two weeks before I actually used it.  Two weeks and it was still fresh.  You wouldn’t expect that with a leafy green.  I was trying to not cook it intentionally.  You see, my husband is back on the P90-X diet.  Agh, I hate that diet.  I bought this Swiss chard so that I could it as a side for his gargantuan portion of boring grilled chicken.  But his diet leaves me uninspired and I’m not going to cook a meal for him and a meal for me every night, so my diet, at least at dinner is very boring and bland.

I made the executive decision to introduce quinoa into his diet.  I don’t know if the P90-X gods allow it or not, but at this point I don’t really care.  I needed to expand the horizons of the P90-X cookbook, which my husband gave to me and said, “There are so many great recipes in here, use them, get inspired.”  Um, thanks, but no thanks is what I have to say about that.  I would love to complain that my husband doesn’t help around the house, but that’s not true so I feel a little guilty not making dinner for him (at least on weekdays).

Back to the quinoa, I decided to sauté the Swiss chard and add his favorite chickpeas and my usual salad additions of herbs, something sweet, sour, nuts, and cheese.  I did get a lot of scorn for the cheese -“TOO FATTENING, IT’S NOT FAT-FREE MOZZARELLA.”  Next time I’ll add more cheese, that’s me and my passive-aggressive ways.  If you’re on P90-X or not, this salad is a great lunch or side-dish and there are absolutely no rules.  If you don’t like Swiss chard, use spinach, if you don’t like chickpeas, use black beans, use any herbs you like.  Just as long as you follow my equation of sweet, sour, salty, nutty, herby you’ll be just fine.  Anything goes.

I’ve made this dish three times since the beginning of this year.  As much as I like it, I hope to make something super decadent soon, just to get my husband off his silly diet.  🙂

Red Quinoa with Rainbow Chard, Chickpeas, and a Meyer Lemon Dressing

Ingredients

Serves 3-4

Olive oil

1 cup red quinoa, soaked in cold water for 15 minutes and drained

2 cups chicken or vegetable stock or water

2 cups chopped rainbow chard, or any other sturdy leafy green

1 small cloves garlic, minced

1 cup cooked chickpeas, or any bean of your choice

1/4 cup, or to taste crumbly cheese, like goat or feta

1/4 cup dried cranberries, raisins, or currants

2 tablespoons toasted pine nuts, or any nut of your choice

1/2 cup chopped parsley, chives, and mint, plus a little extra for garnish

salt and black pepper, to taste

1 teaspoon red chili flakes or to taste

for the dressing:

1 small clove of garlic

1/4 cup chopped parsley, chives, and mint

juice of 1 juicy Meyer lemon, about 1/4 cup

1/4 cup olive oil

salt and pepper, to taste

Method

In a medium-sized sauce pan with the lid on, cook the quinoa with the chicken/veg stock or water on medium heat for about 15 minutes, or until the water has evaporated and the quinoa unravels and looks a little stringy.

Meanwhile, in a sauté pan on medium heat, heat about 1-2 tablespoons of olive oil and add the red chili flakes and garlic and allow them to infuse the oil.  Once the garlic starts to brown just slightly, add in the rainbow chard, salt, pepper, and sauté until it is wilted down and cooked, about 10-12 minutes.  Once cooked, allow it to cool down for 10-15 minutes.

Make the dressing, by add all the ingredients into a blender and blend until emulsified.  If the mixture is too thick you can add a little water to loosen it up.

Next, combine the cooked quinoa with the rainbow chard, chickpeas, cranberries, pine nuts, herbs, and the dressing and toss to combine.  Top with crumbled cheese and extra herbs, for garnish.  Serve warm, at room-temperature, or cold.

I’ve totally lost touch with my blog.  I’ve been trying to write a post for ages, but something was stopping me.  I have no idea what it was, but I put my foot down finally and decided I really want to resume my posts.  They are fun for me and I love the interaction with all of you!  I’m not one for New Year’s resolutions, but my resolution this year is to get back into blogging and stop making excuses about why I’m not, because there’s no valid reason except my own laziness.  I’m so silly, I will buy things thinking I’ll use them for my blog and they sit untouched.  I’m sure some of you with blogs know what I’m talking about.

I didn’t really fall off the wagon from cooking, but I haven’t been as enthusiastic about it as I used to be.  It’s slowly coming back and I’m ready to start up again.  Maybe it’s the winter – winter blues, I guess.  I know there’s lots to cook during the winter, but until recently I was totally uninspired.  Summer produce and colors inspire me.  This is probably also probably why I’ve been thinking once my husband is done residency we NEED to move somewhere warm.  It’s been on my mind for a few weeks now.  I’m craving sun and warmth.

Despite my love for summer, I do have a few winter produce favorites.  Most notable are beets.  I almost always have them on-hand.  Must have something to do with the color, I suspect.  As I’ve said before I’m a sucker for vibrant colors.  To the same effect, I buy watermelon radishes ALL THE TIME, not because I love thetaste, but more that I love the way they look.  For this dish there were no watermelon radishes, unfortunately.  But this tart is good with whatever you have on hand: mushrooms, spinach, caramelized onions – you name it.  I used to be daunted by making dough, but now I’ve formulated my own proportions and it works every time like a charm.  This sort of tart is one of my go-to dishes.  Although it does take some time, it is by no means difficult to make.

Roasted Beet and Carrot Tart

Serves 4-5

Ingredients

for the crust:

3/4 cup all-purpose flour

1/2 cup walnuts

1/2 teaspoon sugar

1/2 teaspoon salt

6 tablespoons butter, frozen

up to 1/4 cup ice water

filling:

6 ounces goat cheese, softened

1/2 cup ricotta cheese

1 egg

1/2 teaspoon herbes de Provence

salt and black pepper, to taste

for top:

2 golden beets

2 carrots

1/4 cup chopped parsley and chives, or any herbs of your choice, for garnish

Method

Roast the beets in the oven (at 350 degrees) in a foil pouch on a baking tray drizzled with some olive oil, salt, and pepper for 45 minutes or until cooked.  At the 30 minute mark add in the  whole carrots, also tossed with olive oil, salt, and pepper.  Once cooked, slice the beets and carrots into thin slices.

To make the tart dough: in a food processor, add the walnuts and pulse until they turn into a fine grind, add in the flour, sugar, and salt and pulse until combined.  Grate the frozen butter and add it to the flour.  Pulse until the mixture forms pea-sized clumps.  Next, through the top, stream in the ice water, one tablespoon at a time until the dough forms a ball.  Once the dough comes together, cover it in plastic wrap and refridgerate for at least an hour.  After the dough has chilled, roll it out and fit it into a 9-inch tart pan with a removable bottom and blind bake (cover it with foil and use pie weights or dried beans to weigh down the crust, so that it doesn’t puff up while baking) it in a 400 degree oven for 15 minutes.

For the filling: whisk the goat cheese, ricotta, and egg together.  Add in the salt, pepper, and herbes de Provence.  Pour it into the partially baked crust and bake for 15 minutes at 400 degrees.  After 15 minutes, take it out of the oven and arrange the cut beets and carrots over the goat cheese and ricotta and bake for another 10-15 minutes.  Garnish the tart with chopped parsley and chives, or any herb of your choice.  You can also sprinkle the final product with some flaky sea salt and drizzle with olive oil, if you like.  Serve warm or at room temperature.

I often go through the dilemma as to whether I’m a city girl or a country girl.  I grew up in the country and always wanted to live in the city.  Now that I’m living in a city I love it.  I’m busy there’s way more to do and I think I see myself as someone who always needs to live near a big city.  But I do appreciate the beauty and peace the country has to offer.  Ultimately, I need to be close enough to a rural area that if I get the urge to unwind the option is there.

I had been urging my husband to go apple picking with me for years now.  I remember there was a farm very close to my house that I used to go to as a child.  We would all sit on the back of a large tractor and go off into the orchard picking apples and pumpkins and coming back to the farm to drink warm apple cider and munch on freshly baked pies.  Just thinking about it is making me all warm inside.  It was those simple things I enjoyed, I see some children now who would think such an outing would be lame.  In this day and age everything has changed and it makes me feel old.  Taking a drive 45 minutes out of the city brings back so many memories and sort of gives you a reality check.  We let go of our selfishness and just enjoy nature.

My husband eats up country living, he would have been content to stay in the country-ish city we were in before.  He says it’s because he grew up in the desert (the Middle East) so everything there was man-made and new.  No greenery, no trees, just sand and more sand.  We’ve come to the compromise that once we settle wherever we will end up permanently has to be within 45 minutes of the countryside.  I think I can handle that.  After all, I am a country girl at heart.

Back to the apple picking, I have with so many apples I don’t know what to do with them.  We got a little over zealous and picked way too many.  I started off by making this caramel apple cake.  Though it was delicious it only used up about 5 apples.  If I make about 10 more, I might be able to use up all the apples.  This cake is actually worth making 10 more times.  It’s easy and the apple flavor really shines through.  I added crushed nuts on top, which not only added extra flavor, but also made the cake look even prettier.  It’s a rustic cake, it sort of reminds me of a clafoutis – very light and airy.  Give it a go and make it with apples you’ve picked yourself.

Salted Caramel Apple Cake

*The consistency of reminds me of Dorie Greenspan’s Apple Cake.

Ingredients

1 cup Salted Caramel*

3 cups chopped apples, preferably baking apples, I used Spartan and Cortland

1 teaspoon ground cinnamon

squeeze of lemon juice

6 tablespoons unsalted butter, at room temperature

3/4 cup sugar

2 eggs

2 tablespoons sour cream or yogurt

1/2 cup milk

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

crushed nuts (any that you like – pistachios, almonds, walnuts, pecans), for garnish

confectioners’ sugar, for garnish

Method

Preheat your oven to 350 degrees and butter and flour the bottom of a 9 inch springform pan and line the bottom with parchment paper.

Sift together the flour, baking powder, baking soda, and salt, set aside.

Mix together chopped apples, cinnamon, and lemon in a bowl.  Next, combine with the caramel and set aside.

In a bowl of a stand mixer with the paddle attachment on, beat the butter and sugar together on medium speed for 3-4 minutes or until light an airy.  At this point, add in the eggs, one at a time and beat until combined.  Add in the sour cream, milk, and vanilla.

Next, with the mixer on low-speed, slowly incorporate the flour mixture into the batter and beat until just combined.

Lay the apple and caramel mixture on the bottom of the springform pan and then lay the batter on top of the apples.  Spread the batter evenly on top.  Place the springform pan on a cookie sheet and bake in the oven for 40-50 minutes, or until a toothpick comes out clean.  When done, remove the cake from the oven and let it sit at for 30 minutes before removing the springform pan.  Invert the cake on the serving dish so that the apples are on top and then garnish with the chopped nuts and confectioners’ sugar.

*for the caramel I use this recipe and replaced the kosher salt with fleur de sel.


I’m all about quick bites lately.  I’m a woman on a mission.  The mission is to get a job and get my career rolling again.  Now, that we’re in a bigger city, I’m more than ready to jumpstart my career and this has been my main focus.  I’ve been cooking, but I really haven’t made anything that could warrant a blog post, or even if it could, I have too lazy to get my camera out and start shooting.

Excuses, excuses.  Just a few days ago, I realized I was becoming a laptop zombie in the vortex of job postings.  Suddenly, the sun began to stream into the room so beautifully and I thought I would be a fool not to take advantage of the sunlight.  It was ethereal and glowing.  When you’re in the zone on your laptop, you don’t take the time to notice the small things.  I’m glad I snapped out of the twilight zone and I instantly went into the kitchen and started to make something.  A lunch for myself.  Why not, I thought.  My husband has been working at all hours of the day, so I’m usually eating cereal for dinner.  Who is this person?  It’s so not me.

Anyway, I started roasted some figs, caramelizing onions, grilling halloumi – getting back into my element.  It was truly fun for me, how can it not be fun when you’re working with such beauties.  When I look at figs I’m amazed, the color, shape, the little seeds, they’re all just perfect.  Griddled, golden and salty cheese, sweet and savory onions – that’s why I love cooking.  Sometimes you just need a refresher.

Sugar-Roasted Figs, Caramelized Onions, and Halloumi Plate

Serves 3-4, a snack or starter

Ingredients

olive oil

6-8 figs, cut in half

1/4 cup caramelized onions*

halloumi cheese, cut into 1/4″ slices, as much or as little as you want, I used about 1/4 lb

1/4 cup brown sugar

a few sprigs of thyme

2 tablespoons toasted pine nuts

2 tablespoons chopped mint leaves

sea salt and black pepper

flatbread, for serving

Method

Preheat the oven to 400 degrees and line a baking tray with parchment paper.  Line the figs on the tray and sprinkle with brown sugar, salt, pepper, and thyme.  Bake in the oven for 15-20 minutes, or until they begin to caramelize and become candied.

In the meantime, in a medium-sized sauté pan on medium heat with a tablespoon or so of olive oil, grill the halloumi on each side until both sides are golden, about 1-2 minutes per side.  Set aside.

To assemble: you can either serve everything separately or combine everything on one platter.  Use your own creativity and arrange the figs, halloumi, caramelized onions, pine nuts, and mint.  Serve with bread of your choice.

*To caramelize onions: Slice 2 small onions (I used red).  Heat a sauté pan on medium-low heat and add in a good drizzle of olive oil. Add the onions to the pan with a tablespoon or so of brown sugar and gently cook them on for about 25 minutes.  Season them with a sprinkling of sea salt.