Category Archives: Recipes

Pumpkin Hummus Recipe with toasted pumpkin seeds

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Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

I roasted quite a bit of pumpkin this fall, when in season, and this hummus recipe is a great way to use it – pumpkin isn’t just for scones!

Chile Cilantro Oil

1/4 cup grapeseed oil
2 tbsp minced fresh cilantro
1 tbsp minced seeded chile pepper (your fave – Jalapeno if you want a mild heat..)
salt to taste

Pumpkin Seeds
1/4 cup pumpkin seeds
2 tsp grapeseed oil
1 tbsp brown or raw sugar
pinch of cayenne
salt to taste

Hummus
1 15 ounce can chickpeas – rinsed and drained
1 cup pumpkin puree (thawed if previously frozen)
1/4 cup tahini
3 – 4 tbsp fresh squeezed lemon juice
3 – 4 tbsp water
2 small garlic cloves, minced
1/2 tsp ground cumin
salt to taste

To make the chile oil – using a small saucepan heat the oil until hot (about 3-5 min). Pour into a small bowl and add the cilantro and chile. Let cool before tasting and seasoning with salt.

To make the pumpkin seeds – in a small frypan toast the seeds in the oil JUST until they start to brown and puff up – around 5 minu7tes. Add the sugar, cayenne and and about 1/4 tsp salt. Continue to cook, tossing as the sugar melts and the seeds continue to brown. When they are a toasty brown, turn them out on to a plate to completely cool.

Finally – the hummus! Simply toss all the ingredients (except salt) into a food processor – I would start with 3 tbsp each of the lemon juice and water and check for consistency – adding more if necessary. Give it all a good whir until smooth and creamy. Taste and adjust with more liquid, adding salt if you like.

Serve with pita crisps, tortilla chips, rice crackers or vegetables! A winner all around.

Roasted Red Pepper Stuffed Mushroom Caps

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This summer we had a LOT of Italian red peppers in the field ….. we decided to try roasting and canning them – they were a fantastic success!

Creamy and delicious stuffed mushroom caps

Creamy and delicious stuffed mushroom caps

To make stuffing for about 12 medium – large mushroom caps

1/3 cup softened cream cheese
1/2 cup minced roasted red pepper
1/4 cup minced green onion
1 mushroom (minced)
1 stalk celery (minced)
1 tsp paprika

salt and pepper to taste

Lightly toasted sliced almonds
fresh parsley

First, sauté the minced mushroom and celery until lightly browned.

Stir all ingredients together until smooth and creamy – taste and adjust for seasoning with salt and pepper, but also be aware if you have enough red pepper flavour. If not, mince some more!

Stuff mushroom caps and bake at 375 until bubbly – sprinkle almonds and parsley over top and serve

Mashed Garlic Herb Potatoes

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Often I like to do what I call “smashed potatoes” which includes the skin and all … a more rustic look. Tonight I felt like a more refined approach (and had rustic russet potatoes with not very pretty skins..) Try this with a Sunday roasted chicken or beef – or tonight we had it with lamb shanks!

Creamy Smooth, Luscious Whipped Potatoes

Creamy Smooth, Luscious Whipped Potatoes

Wash, peel and quarter potatoes – cover with water – once water comes to a boil generously season with salt, and add a few garlic cloves. (as much garlic as you are interested in)

Turn heat down to a moderately high heat and cook until potatoes are just tender to a fork.

Remove from heat, drain well.

Add milk (whole milk or cream works best), butter, salt and pepper. Use a potato masher to blend well, and then sprinkle in your herbs – stir in.

NEVER use a food processor. This will turn your potatoes into glue.

A hand potato masher works, as does a hand held blender, or a potato ricer.

Spoon into serving dish, dot with butter and sprinkle paprika over top. Put into a heated oven for a few minutes and the edges will crisp up and everything will just look so luscious … yum yum

Braised Lamb Shanks

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On a fall day the aroma of lamb shanks fills our home with warmth and goodness – a perfect Sunday dinner for the family….

Braised Lamb Shanks

Braised Lamb Shanks

4 lamb shanks
1/2 cup flour
1 tsp salt
1 tsp pepper
1/4 cup olive oil
2 onions, diced
4 cloves garlic
1 1/2 cup celery, diced
1 1/2 cup red wine (seriously – you must use a wine you would be happy to drink!!)
1 28 oz can tomatoes
2 carrots, diced
2 cups beef stock
2 tbsp tomato paste
2 bay leaves
2 tsp fresh thyme
1 sprig rosemary

Garnish: chopped fresh parsley

Mix flour with salt and pepper,
Dredge lamb shanks in flour mixture
Heat oil in large, heavy bottomed ovenproof pot – medium high heat
Add lamb shanks and brown on all sides – set aside when done
Turn down to medium heat and add onions, celery and garlic. Saute until soft and translucent
Add wine to pan and stir up the bits stuck to the bottom of the pan (little flavour packets!)
Add tomatoes, carrots, beef stock, tomato paste, bay leaves and herbs. Stir well
Return browned lamb shanks to pot, covering them with the liquid
Braise – covered – in a 325 oven for at least 2 1/2 hours – maybe 3, turning the shanks half way. You can tell the shanks are done when the meat is about to fall off the bone.

Remove meat and herbs from pot – set aside – use an immersion blender to puree the of the sauce into a smooth gravy.

Set lamb shanks into a serving dish – pour gravy over and garnish with fresh parsley.

Pumpkin Oat Muffins with Pecan Streusel Topping

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It is that pumpkin time of year …. they fill the house with a fabulous aroma when roasting them to make into magical scones, muffins and pie. This pumpkin streusel muffin is so good you will be happy it makes such a large batch!

Pumpkin Spice Muffins with Pecan Streusel Topping

Pumpkin Spice Muffins with Pecan Streusel Topping

MUFFINS
2 1/2 cups all-purpose flour
1/2 cup rolled oats
2 1/4 tsp cinnamon
1 tsp ginger
1/2 tsp grated nutmeg
1/2 tsp cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract

TOPPING
3/4 cup packed brown sugar
6 tablespoons butter, softened
6 tablespoons rolled oats
6 tablespoons all-purpose flour
1/2 cup chopped pecans (lightly toasted)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Combine 2 1/2 cups flour, 1/2 cup oats, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt together in a bowl.

Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well.

Combine dry ingredients for topping, then crumble in softened butter, mixing until it resembles crumbs.

Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Summer Ratatouille

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I always think of a ratatouille as a long stewed vegetable dish. When the summer vegetables are at their peak, or even just starting to wane -that flavour is fresh and delicious.

Summer Ratatouille

Summer Ratatouille

Tonight’s version included;

olive oil
1/2 cup sliced onion
2 garlic cloves
1 cup each chopped zucchini, cauliflower, eggplant and tomato
2 tbsp tomato paste
fresh basil
salt and pepper to taste

Saute onion in olive oil until well softened and starting to turn a golden colour. Add zucchini, cauliflower, and eggplant. Saute until vegetables are starting to soften – move vegetables over to the side and in a little hot spot add a wee bit more oil, along with the garlic and tomato paste. Allow tomato paste and garlic to cook a bit, then stir into the vegetables. Add basil, salt and pepper.

Crab Stuffed Ravioli

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Our good friends Rob and Mandy love fresh crab as much as we do … and that is saying something! She is brilliant at the cooking and prep – something we look forward to so much! Last time we restrained ourselves just enough to have a cup of fresh crab meat left over …. that became tonight’s crab ravioli. Unbelievably good ….

Crab Stuffed Ravioli

Crab Stuffed Ravioli

When I have time I prefer to make my own pasta dough, but in a pinch, these little dumpling wrappers from the Asian market are fabulous.

Won ton or dumpling dough
egg
filling
butter
lemon
freshly chopped chives & parsley

FILLING
1 cup fresh crab meat
1 cup ricotta cheese
2 tbsp chopped chives
2 tbsp fresh parsley
1 tsp lemon zest
1 tbsp lemon juice
1/8 tsp red pepper flakes
salt and pepper to taste

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Blend everything just until combined, taste and season if necessary.

Using dumpling wrappers, put 1 tsp on one round – brush egg wash around and top with another dumpling wrapper – squeeze the excess air out and seal well.

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Allow to dry while you prepare a sauce.

Melt 1/2 cup butter, stir in juice and zest of 1 lemon. Toss in fresh chives and parsley, season to taste with salt and pepper.

Cook ravioli in well salted boiling water. Be careful not to cook too many at a time or the water temperature will drop.

Once they have bounced around the surface for a couple of minutes, transfer to sauce pan with lemon butter sauce, adding a tablespoon or so of pasta water. Toss with a bit of the fresh herbs and season to taste.

Butternut Squash Soup – with a Mediterranean twist

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At this time of year the butternut squash is coming out of the gardens and so fresh that when you cut into it beads of moisture appear – yum yum! Butternut squash soup is a favorite of mine, but this time I felt like a little twist.

Butternut Squash Soup with a Mediterranean twist

Butternut Squash Soup with a Mediterranean twist

You will need:

roasted butternut squash
chicken stock
onions
garlic

Seasonings: Ras al Hanout, cinnamon stick, salt and pepper

Garnishes: Grated feta cheese, minced chives, crispy bacon pieces

In a soup pot cook bacon pieces (I like to cut my bacon slices in thin slivers). Remove bacon as soon as it gets crispy. Remove some bacon fat, but leave enough to sauté your cinnamon stick, onions and garlic until soft. Add chicken stock and roasted butternut squash. Remove cinnamon stick as soon as you get a hint of it in the broth, but not overwhelming. Cook until everything is steaming hot – puree with an immersion blender or in batches in a blender (if using a blender take care to leave an opening for the steam to escape – you do not want to end up wearing this hot soup). Season to taste with salt and pepper.

The portions on this will vary greatly on the size of your squash, and the amount of soup you want! For tonight there were only 2 of us so I used 1/2 a squash (about 2 cups) to 4 cups of chicken stock.

Serve once the soup has been pureed – garnish with the chives, bacon bits and grated feta.

For a vegetarian option, leave out the bacon and use vegetable stock.

Either way – a delicious soup!

Greek Salad

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I’m always puzzled by anybody using a bottled jar of dressing …. it is so easy to make your own and nail the taste down just the way you like it! Greek salads are so amazing at this time of year … full of fresh vegetables out of the garden mixed with tangy, salty olives and feta cheese.

Greek Salad

SALAD

cubed cucumbers, tomatoes, colored sweet peppers and sliced red onion
crumbled feta and black olives
torn fresh basil and oregano leaves

DRESSING

I like to make my dressing right onto the salad … gives me an excuse to keep tasting the salad in the event I need to make adjustments …

Over salad squeeze:
juice of 1 lemon
1 crushed garlic clove
drizzle of your best olive oil
sprinkle of salt and pepper

Now taste it …. enough balance? If not, and you aren’t eating it all immediately while you taste, just keep adding bits at a time until it is perfect.

Asian Style Salad with Red Rice

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I love salads that make a whole meal – perfect for hot summer nights that let you feel satisfied but not stuffed!

Asian Style Salad with shredded chicken on a bed of cooled red rice

Asian Style Salad with shredded chicken on a bed of cooled red rice

Tonights version included:

base – cooked red rice
mixed greens and fresh seasonal vegetables
poached shredded chicken (easily substitute prawns)
roasted peanuts and sesame seeds
slivered green onions

DRESSING
2 tbsp Thai sweet chile sauce
1/4 tsp chile flakes
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp raw sugar
2 tbsp soy sauce
1 tbsp sesame oil
1 rounded tsp peanut butter
1 garlic clove

Blend all ingredients until smooth – gradually add in 1/4 cup peanut oil until well incorporated.

Every brand of these ingredients is different. Start from here and then taste it. I usually take a lettuce leaf and dip it in. If I don’t love it, keep adjusting! It should have a balance of sweet, salty, spicy and tangy ….