Category Archives: Vegetables

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

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.

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 ….

Tabouli Salad

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This tabouli salad is made with quinoa, so a complete meal for a vegetarian option, or serve alongside a grilled chicken breast …. or tonight’s choice – chicken wings with a Pomegranate Molasses Barbecue Sauce …. yumminess.

Tabouli Salad

1 cup quinoa – rinse well
kosher salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh basil, torn in rustic pieces
1 small bunch kale, very finely chopped (remove stem)
1/2 English cucumber, cut into fine quarters
1 cup finely chopped assorted colored sweet peppers
1/2 small red onion, thinly sliced (pickling instructions below)

1/2 cup extra virgin olive oil
1 tsp lemon zest and juice of 2 lemons
1 tsp orange zest and 2 tbsp fresh orange juice

Pickling red onions: Thinly slice red onions and pour boiling water over for 10 seconds – drain off, and cover with fresh squeezed lime juice and a sprinkle of kosher salt. They turn such a great color.

Tabouli
Place the rinsed quinoa in a medium sauce pain, ccover with 1 3/4 cup cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until water is absorbed and the quinoa is tender, 18-20 minutes. Remove the lid, fluff with a fork and let it cool.

In a large bowl toss all prepared vegetables and the cooled quinoa.

Dressing
Combine zest and fruit juices, drizzle oil slowly in to incorporate. Season with salt and pepper to taste.

Toss with prepared Tabouli Salad and taste …season with more salt and pepper if needed.

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Curried Crab Dip

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This has been a family favorite for many years, and one I am often requested to bring. It is easy to serve with crackers or vegetables. When you want to get fancy, pipe it into little prepared pastry cups – looks like you are a pro!

Curried crab dip

8 ounce pack cream cheese (softened)
2 tbsp good quality mayonnaise
1 tbsp curry powder
1 tsp turmeric powder
1 tsp Worcestershire sauce
1/2 tsp tabasco sauce
1 small tin crab meat

Blend softened cream cheese with spices until nicely creamed together. Stir in crab meat (if you want to make it extra luxurious use 2 tins crab meat!)

Turn into serving dish and sprinkle with freshly chopped chives.

Cold Peanut Noodle Salad

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Image

Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

Backstrap Venison ….. Thai style!

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We had the good fortune to have backstrap venison grilled at our good friend Rob and Mandy’s ….Rob being the hunter … and further good fortune as they sent us home with the leftover, rare grilled venison.  It was amazing the first time, and just as fabulous as a “leftover”  … repurposed as a Thai style salad.

The instructions for this are VERY loose.  It involved what I call creative cooking, or clean out the fridge.
Thai Style Backstrap Venison

Pan roast some peanuts, and if you are fortunate enough to have a mortar and pestle, grind them up a bit with about 1 tsp chili flakes (obviously to your taste).  Add tamarind, palm sugar (2 tsp?) freshly squeezed lime juice, light soy sauce, rice wine vinegar, roasted sesame seeds and even a bit of peanut oil.  A little of this, a little of that.  Keep doing that until your taste buds sing and you can hardly wait to dress your salad.

Thinly slice red onion, and pour boiling water over.  10 seconds later, yes, TEN SECONDS, pour the water off – add a bit of kosher salt, a few chili flakes, and cover with freshly squeezed lime juice …. (if you run short top it up with regular vinegar)

Cook up a few ramen noodles, or rice noodles, or whatever you have on hand.

Lay the cooled noodles over a serving platter, and build your salad on top of that with whatever strikes your fancy. (and is in your fridge)   Add some thinly slivered protein – i.e. the venison, or you could use cooked chicken, steak, and prawns.  Again – totally up to you!  (and if you are looking for a vegetarian option – do some tofu!)

Top with the quick pickled red onion, some of your roasted peanuts, sesame seeds – and although I didn’t have any today – I would have loved some bean sprouts and fresh cilantro over it all …..

Roasted Squash Soup with Chipotle & Chorizo

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It is squash season and soup is the best way to enjoy those cool fall nights.

Chipotle Chorizo Squash Soup
1 butternut squash

1 red onion

6 cups chicken or vegetable stock

2 chorizo sausage

2 tsp chipotle chile in adobo sauce

cilantro, roughly chopped

green onion, sliced

 

Quarter a whole squash lengthwise, quarter the onion, & drizzle with a bit of olive oil and sprinkle with salt and pepper.

Roast at 375 until fork tender.

While the squash and onion are roasting, remove chorizo from casing, and crumble into soup pot.  Fry until sausage is crispy, and allow to drain on a paper towel. Drain any residual grease from pot, but do not clean.

In same soup pot heat up chicken or vegetable stock.  When squash and onions are fork tender take them out of the oven and remove skins and put the pulp into the pot.  Simmer until quite tender.

Using an immersion blender puree until smooth.  (Alternatively you could use a blender and blend in small batches, but always remember to leave room for the steam to escape out the lid or it will explode and you and your kitchen will be covered in hot, steamy soup …. NOT a good thing).  

Return to simmer, and taste – adjust for seasonings with salt, pepper and if you like it spicy, add a bit more chipotle.

Garnish with cilantro, green onion and crispy chorizo.

Serve as a starter course or a whole meal with fresh hot baking powder biscuits.

Use your imagination – all soup recipes are just a starting point.  Tonight’s version of this soup included some leftovers …. in this case I had some leftover stewed yellow heirloom tomatoes with squash (yum yum), and a little bit of chipotle chicken leftover, so they went into the pot before using the immersion blender.