Sunday, June 19, 2016

EGGPLANT, ZUCCHINI AND TOMATO BAKE

I don't buy eggplant all the time though I do like it.  I bought two eggplants the other day at one of the local grocery stores.  I decided to make a simple vegetable casserole with eggplant, zucchini, onions, tomatoes, celery and red pepper.  You can also add sliced mushrooms if you wanted.  The following pictures show the layering I did with the vegetables and parmesan cheese.  I used more of a shallow dish but if you used a deeper dish you could layer the eggplant, zucchini and tomato mixture and then repeat these layers topped with parmesan cheese.   The dish was delicious and it was not overly tomatoey like a lasagna.





After baking.


INGREDIENTS:

1 tbsp high temperature cooking oil, e.g. avocado or grape seed
1/2 large onion, chopped
1 celery, chopped
1 clove garlic, minced
1/2 red pepper, diced
3 medium size tomatoes. chopped
1 large eggplant, peeled and sliced into rounds, about 1/4 inch thick
1 large zucchini, sliced in half, and then sliced lengthwise, less than 1/4 inch thick
1/2 tsp italian seasoning
1/2 cup grated parmesan cheese

DIRECTIONS:

In a non stick pan, heat the oil on medium high heat.  Add the onions, celery and garlic and sauté for 3 minutes.  Add the red pepper and tomatoes, reduce heat to medium and sauté for 4 to 5 minutes, stirring often.  Add the italian seasoning and combine with the tomato onion mixture.  Remove from heat.

Using a 13 inch baking casserole dish which I added coated with a little bit of oil, layer the eggplant, followed by the zucchini.  Then add the tomato onion mixture and speed it over the zucchini slices.  Top with the grated parmesan cheese.  Bake at 375 degrees for 35 to 40 minutes.

Sunday, June 12, 2016

KOREAN BEEF SHORT RIBS

I use my slow cooker throughout the year, it is a cooking tool that I use even if it is a warm sunny day.  Some foods taste better in a slow cooker than on a barbecue.  I bought a package of boneless beef short ribs to make for a Sunday supper meal knowing that I could probably get another one to two meals from it to have during the week.  When buying packages of meat at Costco I don't buy the largest package nor do I always buy the smallest package, I settle on something in between.  What I like about these boneless ribs is that the fat has been trimmed and they still have marbling but not excessive amounts of fat that I would feel the need to trim away.  They are also long strips of meat which I cut in half to make it easier to searing and cooking.

In thinking about recipes I decided to look at a new cookbook I recently bought by Michelle Tam and Henry Fong.  The name of the book is 'nom nom paleo'.   Michelle Tam has a good website and I knew about her recipes and style of cooking before I bought the book.  The cookbook has great illustrations and it also provides information on basic cooking techniques.  I decided to try this recipe in her cookbook based on a few things.  I liked the sauce you poured over the beef short ribs and I happened to have an Asian pear that is used in the sauce.  You don't need to use an asian pear, you can also use a regular pear and if you didn't have a pear I would use an apple.  The recipe is based on six pounds of bone-in beef short ribs.  I had a smaller amount of boneless ribs, 2.3 pounds so I decreased the amount of each of the ingredients by two thirds but I added the whole Asian pear.  I didn't add the broth as I thought the sauce would provide enough liquid.  One of the ingredients is coconut aminos which is used instead of soy sauce.  I have coconut amines and when I opened up this new bottle it looked like it had fermented.  Instead I added Dr. Bragg liquid soy seasoning which I use instead of the regular soy sauce.  The recipe also calls for fish sauce which I didn't have so I left it out.  I used a shallot instead of scallions called for in the recipe ingredients.  If you can sear the meat before putting it in the slow cooker it adds to the flavour.  I seared the meat in a large cast iron frying plan on top of the stove.  Another option is to broil the meat in the oven for five minutes on each of both sides of the strips of the ribs.  Slow cooking the ribs for 7 to 7.5 hours was enough cooking time.

Once the ribs finished cooking and it was plated, I asked the DH if he liked it - he said they were pretty good.


Seared ribs wedged in on the bottom of the slow cooker with the sauce starting to be added.

Strips of boneless ribs piled on a serving plate.

Baby potatoes served with ribs. 


The flowing link to the recipe on Michele Tam's website is where you will find the recipe - slow cooker korean beef short ribs.

Sunday, May 29, 2016

RHUBARB CAKE

It is that time of year again - rhubarb is coming up in the garden.  With an upcoming potluck at work, I decided to make rhubarb cake.  I doubled the recipe provided below and it was not any more difficult to make.  You can also create a crunch topping of butter, cinnamon and sugar to add to the top of the batter in the baking pan but I skipped doing that.  I thought that the cake would be sweet enough and the crunch topping would make more crumbles which I want to avoid since I will be cutting the cake into servings beforehand.  I didn't have buttermilk so I used almond milk and added a tablespoon of vinegar to the measuring cup to sour the milk about 10 minutes prior to adding it the batter.   Great tasting rhubarb cake!

The mix master does a great job in combining all of the ingredients.

Ready for the oven. 
Out of the oven and cooling.

INGREDIENTS:

1/2 cup butter or vegetable shortening
1 1/2 cups sugar
1 egg
1 tsp vanilla

2 cups flour
1 tsp baking soda
1/4 tsp salt

1 cup buttermilk 

2 cups rhubarb, chopped into small pieces
1 tbsp flour

DIRECTIONS:

In a large bowl or mix master, cream the butter and sugar.  Add the egg and vanilla and combine well.   In another bowl mix the flour, baking soda and salt.  Instead of adding all at once the flour mixture and buttermilk to the butter sugar mixture, add the flour and buttermilk mixture in portions and mix after both portions are added to the butter sugar mixture.  Using a mix master, I had it mixing the whole time and added the flour mixture and buttermilk in 1/3 portions.  Using the empty bowl from the flour mixture, add the chopped rhubarb and tablespoon of flour.  Mix the flour around the rhubarb and then add this to the cake batter. Mix well. 

Pour the batter into a 9 X 13 inch baking pan.  I lined the baking pan with parchment paper to make it easier to cut into portions once it cooled after baking.  Bake at 350 degrees F for 45 minutes or until done.  Makes about 16 - 18 servings.

Modified from all recipes. com

Sunday, May 22, 2016

CAULIFLOWER VEGETABLE SOUP WITH DILL

Cauliflower is not as expensive as it once was during the winter and I have started to buy it more often.  I have a few favourite recipes for cauliflower and one of them is including it in soup.  I also love dill and the addition of dill to any soup always adds great flavour.  Dill grows in my garden and I freeze it during the summer and fall for future use.  I will even freeze the fresh dill that I buy in the grocery store if I am not using it fast enough and I don't want it to spoil in the fridge.  A bowl of this soup can be capped off with a tablespoon of grated Parmesan cheese. 



INGREDIENTS:

2 tbsp oil or butter

2 cloves of garlic minced
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 medium potatoes, chopped
1 medium head cauliflower, chopped
4 cups of broth - vegetable or chicken
1 tsp dried dill or fresh to taste
salt and pepper to taster
1 cup milk

DIRECTIONS:

In a large soup pot, heat the oil or butter on medium high and add the garlic and onions.  Saute for five minutes on medium low.  Add the carrots, celery and potatoes and cook for another five minutes. Add the broth and cauliflower and bring to a boil.  Reduce heat to a simmer and look for 30 to 45 minutes.  Using an immersion hand blender, puree about half of the soup, add the milk, dill and salt and pepper and let it heat for five minutes.  Serves 6.


Modified from all recipes.com

Saturday, May 7, 2016

VEGETABLE TOMATO LENTIL SOUP

At work we talk about recipes and food that we are considering making.  One colleague brings a wonderful looking vegetable lentil soup from time to time.  We have all admired her soup and she has shared the recipe with us along with samples one lunchtime.  I made it today and actually made it overnight using a crock pot.  Friday morning I started to soak the lentils and let them swell in the fridge for the day.  You are probably wondering why I soaked the lentils as they don't need to be soaked prior to cooking.  I soaked them in order to limit the amount of liquid they absorb while cooking.  If you only have a short time to get these lentils to soften up, soaking them ahead of cooking will definitely help.  Friday night I assembled all of the ingredients and added them to the slow cooker.  I also added some leftover cooked sausage (1 1/2 sausage) and a can of sliced mushrooms.  I didn't have any canned tomato soup in the pantry so I added a small can of tomato paste.  Because the tomato paste would provide a concentrated taste of tomatoes, I added two small frozen tomatoes instead of a large can of diced tomatoes.  I set the timer for nine hours before going to bed.  Upon waking up this morning, I smelled the wonderful flavours of this soup.  The chopped spinach was added for the last fifteen minutes of cooking time.

The soup has a great taste and will be consumed for lunches this week.




VEGETABLE TOMATO LENTIL SOUP

1 ½ tsp vegetable oil
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
8 cups chicken broth
1 can (28 ounces) tomatoes, diced
1 - 10 ounce can undiluted tomato coup
2 cups brown or green lentils (washed)
3 carrots, peeled and chopped
2 cups yams or sweet potatoes, peeled and diced
1 ½ tsp dried oregano
1 tsp ground cumin
1 tsp salt
¾ tsp ground coriander
½ tsp black pepper
1/8 tsp nutmeg
2 cups packed fresh spinach, chopped

Soaking the lentils:
To reduce the amount of liquid that the lentils absorb while cooking, you can presoak them.  Put the two cups of lentils into a four cup measuring cup and fill it to the four cup level with water.  The lentils will swell to the top of the measuring cup.  Instead of keeping the lentils in the four cup measuring cup to absorb the water, I transferred them to a mixing bowl that was larger than a four cup measuring cup.  I was worried about the lentils flowing over the top but as I found out later, they will only swell up to the amount of liquid provided.  I let the lentils soak for the day as I made the soup overnight in the slow cooker.

Stove top option:
Sauté onions, celery and garlic in oil for three to four minutes.  Add remaining ingredients, except spinach.  Bring to a boil.  Reduce heat, cover and simmer for 30 to 40 minutes, stirring occasionally.  Add spinach and simmer for 15 more minutes.  Serves 8. 

Slow cooker option:

Add all of the ingredients except for the spinach to a 7 quart or larger slow cooker.  Cook for eight to nine hours on low temperature.  Add the chopped spinach and continue cooking for another 15 minutes.  Serves 8.

Recipe modified from Breasts of Friends. 

Sunday, April 24, 2016

CAULIFLOWER, BROCCOLI AND CARROT SALAD

I recently made this salad for a supper that I was going to.  Everyone was bringing a dish.  I wanted to bring a combination of broccoli and cauliflower but didn't want to cook it as there was a chance it would get overcooked with reheating at the host's home.  A marinated salad was an option but I wanted to make a dressing that was not the usual Italian based marinade.  I like making salad dressings with tahini and lemon juice and knew that the flavours would add taste to broccoli and cauliflower.  This salad involves some chopping and it can be made hours ahead of serving.  When cutting up the cauliflower and broccoli, I discard the large stems and chop the florets for the salad.  I made enough salad for a large group of people.



INGREDIENTS:

1/2 head of a large cauliflower, chopped
3 cups broccoli, chopped 
3 large carrots, chopped 
1 stalk celery, diced 

Dressing:

4 tbsp lemon juice
3 tbsp water
3 tbsp tahini
1 clove garlic, minced
salt and pepper to taste

  • DIRECTIONS:
Add the salad ingredients to large bowl.  Mix the dressing ingredients in a two cup measuring cup or a small bowl and combine well using a fork.  If the dressing is too tart for you, add a little bit of honey or maple syrup.  Pour the dressing over the salad and thoroughly mix.  Let it sit for a few hours in the fridge before serving.  Serves 8.   

Sunday, April 17, 2016

SLOW COOKER BEEF SHORT RIBS

Over the past few months I have been making beef short ribs, with the bone and also boneless.  I have cooked them in the oven at a low temperature and without much liquid.  After buying a package yesterday at Costco of boneless short ribs, I decided to make them in the slow cooker.  I like to brown the short ribs before cooking them as searing them adds flavour and some of the fat drains off from the meat.  I also have tomatoes frozen from last year's garden and one method I have been using to use them is to put a number of them semi frozen into a blender with a little bit of water to puree them.  They can be added in this form to soups and to slow cooker recipes.  For this short rib recipe I added pureed tomatoes.  I had pureed enough tomatoes to also add them to soup I am making for the week - sausage barley vegetable soup.  Instead of pureed tomatoes, you can add a large size can (28 ounces) of diced tomatoes.

Just from the smells coming from the slow cooker, I know that the beef short ribs will be delicious.

Browning short ribs.

Onions up next being sautéed. 

Semi frozen tomatoes added to the blender to be pureed. 

Added the sautéed onions to the short cooker.

Tomatoes added to the slow cooker.

Spread the tomatoes to cover the onions and meat.


INGREDIENTS:

2 to 3 pounds of boneless short ribs
1 medium onion. chopped
2 cloves of garlic, minced
1-2 tbsp oil
6 tomatoes, pureed
salt and pepper

DIRECTIONS:

Using a large heavy frying pan, add the oil and heat to medium high heat.  If the strips of short ribs are long, cut them in half and trim any fat that you don't want.  Place the beef short ribs in the pan, add some salt and pepper and cook each side for four to five minutes.  I reduced the heat to medium.  I added salt and pepper to each side.  Place the short ribs into the bottom of the slow cooker.

From frying the short ribs there should be enough fat to sauté the onions.  Saute the onions for a few minutes on medium heat in the frying pan and watch them so that they don't get too brown and the edges burn.  I moved them around while sautéing them with a spoon.  Reduce the heat if the onions are getting too brown.  Remove the onions from the frying pan and add them to the slow cooker.  Add the garlic to the slow cooker spreading it over the onions.  Add the pureed tomatoes to the slow cooker and spread them over the onions and meat. Place the lid on the slow cooker.

Cook on low heat for 6 to 8 hours.  Serves 4 to 6.

Sunday, April 10, 2016

BAKED CEREAL


Creamy, smooth and chewy, filling, texture and satisfying are some of the words that describe this recipe after having that first serving.  This recipe was recommended to me by my sister-in-law.  She got it from her daughter.  The recipe is a combination of steel cut oats, pearl barley and wild rice baked in the oven.  The addition of wild rice and barley changes this recipe from just being porridge. I made a batch of this cereal one Sunday and had it for breakfast for the week.  It is easy to heat up the portion you are having in the microwave for your breakfast or any other meal.  You can add fresh fruit including berries to your heated individual portion or you can cut up apricots, add raisins, cranberries or chopped nuts to the oatmeal once it comes out of the oven after it is first baked. I didn't add any dried fruit but added fresh fruit to the individual portion I was having.  It is great recipe that I will continue to make.


Out of oven and cooling in the baking dish.
INGREDIENTS:

1/2 cup wild rice
1/2 cup pearl barley
1/2 cup steel cut oats
2 tbsp maple syrup or agave
1.5 tbsp coconut oil
1 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
6 cups water

DIRECTIONS:

Heat the oven to 350 degrees F.  Add all of the ingredients to a 2.5 quart dish.  I used a corel baking dish with a glass lid.  Mix everything well and bake covered either using a lid or covered with foil. Stir occasionally.  Bake for 1.5 hours.  Cool before refrigerating in a storage container.  Serves 6 depending on your portion size.


Sunday, March 27, 2016

CHOCOLATE GINGER BANANA BREAD

My sister-in-law shared this recipe with me.  She had seen it in a local paper where she lives and made it one afternoon.  She sent me me the recipe and said it was really delicious.  What makes this loaf different than a regular chocolate chip banana bread is that it has ginger.   I used the sweetened dry ginger that is shaped like a dried apricot.  You could also used the dry ginger that is packaged in strips.  The loaf turned out well and the ginger is a nice addition to the taste of bananas and chocolate chips.  It won't get take long to consume this loaf.


The ingredients have been mixed together.

Ready to go into the oven.

Ready for sampling.


Chocolate Ginger Banana Bread

INGREDIENTS:

2 cup flour            
1 tsp baking soda
½ tsp salt            
¾ cup chocolate chips
½ cup chopped ginger            
½ cup butter, softened
¾ cup sugar            
2 large eggs
1 tsp vanilla           
2 very large bananas (1 cup)
½ cup sour cream or plain Greek yogurt


DIRECTIONS:

In a medium size mixing bowl, mix the flour, baking soda and salt.  Stir in the chocolate chips and ginger. 

Using an  electric mixer, beat the butter and sugar until light and fluffy.  Beat in the eggs and vanilla, then add mashed banana and sour cream.

Add the flour mixture to the wet mixture.

Pour into a 9x5 inch sprayed loaf pan; bake at 350°F about 50 minutes or until a toothpick tests clean.  Cool in pan on wire rack for 10 minutes and then turn out of the pan. 


Sunday, March 20, 2016

TOMATO VEGETABLE BEAN SOUP

This soup is a hearty soup and can be a meal by itself.  You can vary the beans but you would need to use beans that have similar cooking times.  The lentils and split peas really thickened the soup along with the sprouted brown rice quinoa combination that I used.  I ended up adding a bit of water once the soup was finished cooking.  I used an electric pressure cooker to cook the soup but stove top and a slow cooker are other options that you could consider.  Friends dropped by after the soup was finished cooking so several of us enjoyed a mug of soup.  We all enjoyed this soup.




INGREDIENTS:

1 garlic clove, minced
1/2 cup dry split peas (yellow)
1/2 cup pearl barley
1/2 cup red lentils
2 tsp Italian seasoning
1/2 cup rice or rice quinoa mixture
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 - 28 oz diced tomatoes OR 6 to 8 tomatoes skinned and quartered
1 - 5 1/2 oz can tomato paste
8 to 9 cups broth (vegetable, chicken or beef)
salt and pepper to taste

DIRECTIONS:


Stove Top: Place all of the ingredients into a large soup pot. Bring to boil and then reduce the heat to simmer.  Cook for 1 1/2 hours to two hours or until tender.

Slow Cooker: Place all of the ingredients into the slow cooker crock pot.   Cook on low for six to eight hours.

Electric Pressure Cooker: Place all of the ingredients into the pressure cooker container.  Cook on medium pressure for 19 minutes.