Honey Oat Bread

I am not one for a big list of New Year’s resolutions. Frankly, the only change I am capable of making after a week and a half of too much food and too much wine is my socks. Assuming I can still see my toes when I bend over, that is.

Instead, I like to reserve a bit of time at the end of the year imagining what a successful new year will look like. My vision of 2014 included, among other things, bread. Made by me. All by myself.

Tah dah!

HoneyOatBread_1

This recipe is a perfect introduction to the world of yeast and flour. It is easy, quick, and delivers ridiculously delicious results.

Honey Oat Bread
Originally published by Bon Apetit

  • 1 3/4 c. water
  • 1 Tbsp active yeast
  • 3/4 c. quick cooking rolled oats
  • 1/3 c. honey
  • 3 Tbsp vegetable oil
  • 2 1/2 tsp salt
  • 4 to 5 c. all purpose flour
  • 1 egg, beaten
  • sprinkle of rolled oats

Continue reading

Advertisements

That’s what Friends are for – Baked Parmesan Chicken

Let’s talk a bit about friends. There are all kinds of friends; casual, situational, childhood, fair-weather. There are also those rare kindred spirits  you feel as if you’d known forever, even if the calendar says otherwise.

How are these bonds forged? How do you quantify the unquantifiable? Is it the fact that they are always game for that ridiculously early yoga class? Is it because they make a killer latte or that they aren’t stingy with the name of the hairdresser that makes them look so fabulous? Perhaps it’s because they willingly helped you both pack and unpack this summer? Maybe  it’s because their name appears on the donor list of every single fundraising mission you have embarked on?  Or is it because they are both a wine lover and a fearless co-chef? Passionate reader, loving mother, wisdom dispenser, career advisor….You all know who you are :)

It might also be the fact that they share every good recipe they come across. My most recent favourite is this  amazing baked chicken recipe that I am about to share with you, as everybody could use a good friend, right?

Baked Parmesan Chicken

Baked Parmesan Chicken
Original origins unknown – shared with me off a well-used piece of scrap paper

  • 2 lb chicken thighs/drumsticks, skin on
  • 1/2 cup panko bread crumbs
  • 1/2 cup parmesan cheese
  • 1 tsp dried mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne/chipotle/paprika – favour your preferred flavour profile
  • 2 Tbsp finely chopped parsley/oregano/thyme (see above)
  • 1/2 cup olive oil
  • 1 Tbsp Worcestershire sauce

Continue reading

Happy Accidents – Braised Kale with Coconut

I am not sure about the rest of you, but man….I hate Sunday nights. Monday morning and the school-lunches/can’t find my keys/stockings have a run in them/Mom-I-forgot-to-tell-you-but-I-need-ten-dollars-in-small-change is undeniably imminent.

In an effort to combat the Sunday night blues, I like to end the weekend with a meal that allows for some quality time in the kitchen – something that takes a bit of effort but pays big dividends. This week’s cooler weather had me in the mood for a hearty curry so out came my copy of Vij’s cookbook. I have made his recipe for “Family Chicken Curry” so many times that the book now obediently opens to that page by itself.

Suffice it to say that the curry was lovely, as was the cauliflower rice pilaff that I made to go with it. A totally unexpected surprise, however, was the kale. Now, this is where I should be telling you a cautionary tale about reading through the entire recipe before you make it. Had I read through the instructions, I would have realized that a) the spices and kale needed to be steeped in the coconut for 4 hours and b) that I was to grill the kale on a BBQ. Neither were going to happen at 6:00pm on a very chilly/windy Sunday night. This time my terrible habit of rushing headlong into things paid off as I improvised a bit with delicious results.

Coconut Braised Kale

Braised Kale with Coconut
based loosely on Grilled Coconut Kale by Vij

  • 2 bunches of kale, stemmed and roughly chopped
  • 1 small onion, diced
  • 1/2 tsp grated fresh ginger
  • 2 tbsp olive oil
  • 250 ml coconut milk
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • juice of half a lemon

Continue reading

Lentils – with love

Each year, two of my very good friends and I host what has come to be known as “The Julia Dinner”. As you might have guessed, the menu is chosen from Mastering the Art of French Cooking. The first couple of years, we vowed to follow her instructions religiously and for the most part we did. Now in year four, we have found ourselves adapting slightly as we go; sometimes to suit our more modern palates but mostly to reduce the staggering amounts of butter that a 5 course meal accumulates.

This year, we went with a bistro themed menu. Mushroom Soup, Steak Tartare, Steamed Mussels and Crepes Suzette were among the offerings. Needless to say, it was a lot of food. Underscore a lot.

I tell you this because after nights like this, I need to make a peace offering to my digestive system. Something simple and healthy. Something that doesn’t take 16 steps to make. Something with no butter.

LentilSoup_1

This recipe comes courtesy of Melissa Clark. I modified it only slightly – adding a bit of zest during the cooking to bring out the lemon flavour and saving the salt to the end, as I have found that seasoning lentils with salt prior to cooking can affect their texture.

Lentil Soup with Lemon

  • 3-4 Tbsp olive oil, plus more for finishing
  • 2 medium onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 large carrots, diced
  • 2 Tbsp tomato paste
  • 2 tsp cumin powder
  • pinch of ground cayenne/paprika/chipotle (whatever your favourite flavour profile)
  • 6 cups of chicken stock (veggie if you prefer)
  • 2 cups red lentils
  • juice of one lemon, plus 1/2 tsp zest
  • chopped cilantro/mint/parsley to garnish

Continue reading

Sunday Dinner – Chicken Bouillabaisse

I was feeling sort of French on Sunday. I think it was due to the fact that we finally made it to Pied-A-Terre, a beautiful restaurant down the street, the night before. So lovely….a sophisticated room with a menu to match. Definitely left me wanting more.
So there I was, Sunday, leafing through my cookbooks when I came across a recipe for Chicken Bouillabaisse. Chicken? Really? I had always associated this dish with fish. However Ina Gartner (aka the Barefoot Contessa) had a different take on it. Now, totally confused, I decided to do some research. According to Wikipedia, bouillabaisse is derived from the Provencal Occitan (a dialect spoken in south of France/Spain) words “Bolhir” (to boil) and “Abaissar” (to simmer). So, it seems as though the term references the cooking method, as opposed to the ingredients. Mystery solved – although in hindsight, I don’t think I had ever bothered to translate bouillabaisse any further than “yummy fish soup”….tres french, non?
Chicken Bouillabaisse
Adapted from Ina Garnter
  • 3 lbs chicken (I used thighs but you can mix it up with whatever parts you like)
  • 2 Tbsp olive oil
  • 1 Tbsp finely chopped rosemary
  • coarse salt and pepper
  • 1 head of garlic, separated into cloves and peeled
  • 1 Tbsp fennel seeds
  • 1 Tsp saffron threads
  • 1/8 c. pernod (I didn’t have any so I used cognac – equally as lovely, or you can skip it entirely)
  • 1 15 oz can of crushed tomatoes
  • 1 1/2 cups chicken stock
  • 1/2 cup white wine
  • 1 lb yellow fleshed potatoes (I like Yukon Gold, but that’s just me)

CousCous with Dates, Almonds and Roasted Lemon Dressing

Do meals call to you? An occasion presents itself  and from somewhere in your stack of cookbooks or your grandmother’s recipes, you hear a meal…calling to you. Perhaps it is Eggs Benedict for a lazy Saturday brunch? BBQd ribs for the 4th of July? Spaghetti Carbonara on Wednesday? For me, it is quite frequently a chicken I hear calling for Sunday dinner. In the spring, you can poach it in milk, a la Jamie Oliver. In the summer, I like to butterfly the bird and grill with some lemon and rosemary. When the weather turns colder, it is a nice roast chicken with crispy skin straight from the oven that I hear.

In all honesty, this particular meal has called to me a lot over the years so I find myself looking for ways to mix it up a bit. A few Sundays ago, I tried a Moroccan roast chicken that I found on-line. It sounded so lovely…a paste of paprika and herbs rubbed under the skin with some  lemons quartered and tucked away in the roasting pan. I am not sure if it was the recipe or user error, but let’s just say that this dish won’t be calling to me for a while. However, all was not lost as I salvaged the roasted lemons and turned them into the most beautiful dressing for my couscous…a true lemonade out of lemons occasion.

CousCous with Dates, Almonds and Roasted Lemon Dressing
or what I fondly refer to as the “1/4 cup salad”

  • 1 1/2 cups of couscous
  • 3 cups of water
  • small pinch of salt
  • 1/4 cup of pitted dates, cut into smallish pieces
  • 1/4 cups of dried cranberries/blueberries/whatever you like
  • 1/4 cups of slivered almonds, toasted
  • 1/4 cup of diced green onions
  • 3/4 cup of chickpeas
  • 1/4 cup of olive oil
  • the juice from one roasted lemon (see above)
  • 1/4 tsp ground cumin
  • 1/4 tsp white sugar
  • pinch of cinnamon (optional but yummy)

Sesame Noodles with Chicken (or not)

I have noticed, after many years of subscribing to (ahem) many cooking magazines that there seems to be recurrent themes that run throughout the year. You can count on the BBQ issues in your mailbox in late June or early July and the Thanksgiving dishes are on display in October (for which we Canadians are truly thankful). April delivers delicate dishes with things like pea tendrils and salmon fillets and November’s issues are guaranteed to include some very impressive holiday desserts. January has a theme too; it’s all about the new. New year, new trends, new ingredients, and so on. There is also a heavy dose of atonement for all of the over-indulging you did over the holidays, but that is sort of a separate post, isn’t it?

Sesame Noodles (with Chicken)

Normally, I don’t pay too much attention to their proclamations (Pie is the new cupcake…pass it on!) but there is one trend that I feel is worth paying attention to; flexitarianism. Wikipedia describes it very succinctly with this definition; “a term used to describe diets that are not vegetarian but include less meat than typical diets”. Many cooking magazines have been exercising this concept by showcasing dishes that are wonderful with/without meat. This is one of those dishes…just as great with or without the chicken. Be on the cutting edge, and try it out both ways.

Sesame Noodles (with Chicken)
adapted from Gourmet Magazine

  • 2 lb boneless, skinless chicken thighs (optional)
  • 1 bell pepper (pick your favourite colour)
  • 1 bunch of scallions, green and white parts chopped and separated
  • 2 Tbsp sesame oil

Sesame Sauce (can also be used for sate….omit the water)

  • 1/2 c smooth peanut butter (or you can try tahini, if you would like)
  • 1/4 c soy sauce
  • 2 Tbsp cooking sherry (or you can use red wine vinegar)
  • 1 Tbsp grated ginger
  • 2 cloves of garlic, minced
  • 1/8 c brown sugar
  • 1 Tbps sesame oil
  • 1/3 c water
  • 1 package of spaghetti
  • handful of toasted sesame seeds

Continue reading

Killer Kebabs – Sirloin with Mustard Soy Glaze

When I sit down to write a post, I usually figure out the recipe first, upload the photo and then turn my mind to writing the preamble. There is something funny about WordPress (or something funny about my limited skills with WordPress, I should say) that won’t allow you to insert text above a photo that is already loaded. I usually plug in some silly and random words before adding the photo so I don’t run into this problem. When I opened up this post to finish it off, I realize that my placeholder text read “yum, yum, yum, meat on a stick, yum, yum, yum”. Really, I don’t think I have much more to add.

Sirloin Kebabs with Mustard Soy Glaze
adapted from a recipe by Lucy Waverman

  • 2 lb sirloin steak
  • 20 or so button mushrooms
  • 1 red onion, cut into wedges
  • olive oil

Mustard Soy Glaze

  • 1/4 c dijon mustard
  • 2 Tbsp finely chopped garlic
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 1/4 c olive oil
  • salt and pepper to taste
  • toasted sesame seeds (optional)

Continue reading

Potato Salad with Chorizo, Roasted Corn & Creamy Chive Dressing

If you were to judge my family’s food consumption by the amount of recipes I have posted in the last two months (none), you would suspect that we have all wasted away to nothing. The truth of the matter is not that I haven’t been doing a lot cooking, it’s that I haven’t been doing a lot of writing. The reasons (ahem, excuses) are many, but now that the school year is all but wrapped up and my new job is a little less new I am ready to document my adventures in the kitchen yet again.

A lot of the time, my menu is driven by my desire for a single thing or taste. Last night it was chorizo sausage. However, I also felt that this delicious Spanish sausage needed a new approach…you know, freshen it up for summer. And so, another variation on the potato salad was born:

Continue reading

Marinated Flank Steak with Pacific Rim Glaze

Someone older and wiser once told me that a good marriage was one “filled with compromises”. I am not sure if I totally agree with this bit of wisdom but I do know that there is a certain art  to give and take. This is why I happily volunteered to organize the basement one recent Saturday morning as the weather began to warm up. In return, my husband donned the rubber gloves and took part in a ritual that dates back to the earliest days of man kind…the cleaning of the BBQ. Between you and me, I would declare myself the winner of that bargain.

Speaking of clean BBQs…now that I have one, I thought I should share one of my favourite grilling recipes with you. I actually posted this way back in August as a part of a menu (Dinner for 5 in Under an Hour) but it is so good and so simple that it needs it’s own entry.

Marinated Flank Steak with Pacific Rim Glaze
Adapted from Saveur

  • 1 c. teriyaki sauce
  • 1/2 c. chopped onion
  • 1/8 c. honey
  • 1/3 c. fresh orange juice
  • 2 Tsp. dark sesame oil
  • 2 Tbsp. soy sauce
  • 1 large clove of garlic, peeled and smashed (go for 2 if you love garlic as much as I do)
  • 1/4 tsp. fresh ginger
  • liberal amounts of fresh ground pepper
  • 1.5 – 2lb flank steak
  • orange slices
  • rosemary spears

Continue reading