Daily Unadventures in Cooking

Lemon Oregano Salmon Skewers Recipe

noreply@blogger.com (Katerina) — Fri, 17 Jul 2009 13:35:00 +0000

This recipe was originally published in late May 2007 and is a repost from the archives. I will be back next week with some all new recipes. Thanks!

I have never successfully grilled fish before. So I am seeing this as a bit of a mini victory and the first strike against the evil forces preventing me from becoming a grill master. BBQ: three, me: one. We cycled over to the cabin this weekend and I have zero cookbooks over there at the moment so I picked up a copy of Canadian Living's special edition specifically on grilling. It was a great deal because it was full of good ideas including the Chicken Tikka I posted yesterday and this recipe which I have modified quite a bit. The trick seems to be to really grease the grill down after pre-heating and cleaning and before putting on the fish. Anyone having any tips for grilling fish?

Why Marjoram? Because I am enamored with it, it is growing fresh on my porch at the cabin, and I have a lot of it. I think, of all the things I have growing over there, the parsley and the marjoram are by far thriving the most. So then, why did I call the post "lemon oregano"? Because according to multiple sources oregano is marjoram and vice versa, they are simply variations on each other where marjoram is frequently considered the milder herb. Because of that you could easily use any fresh herb in the oregano family for this and because of the lemon you end up with a lovely Greek inspired marinade to compliment the salmon. I have is fairly close to oregano judging by it's stronger then normal flavour and large leaves.

Lemon Oregano Salmon Skewers
(serves 2)

2 salmon fillets, skin removed, deboned
2 tablespoons fresh oregano\marjoram, chopped
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 lemon, thoroughly washed
1 dried chilli pepper
skewers, if they are wooden don't forget to soak them first

1. In a bowl or container large enough to accommodate the salmon combine the oregano, salt, and pepper. Remove the seeds from the chili pepper and add them as well.
2. Grate the zest of the lemon into the bowl and juice half of the lemon into the bowl. Slice the other half and set aside. Add the olive oil and stir thoroughly.
3. Cut the salmon into 3 cm square pieces and toss with the marinade for 10 minutes.
4. Put 3-4 pieces of salmon on each skewer and finish each with a piece of lemon. Reserve remaining marinade.
5. On a greased grill over medium heat place the skewers and brush them with more of the marinade. Grill them for about 8-10 minutes total, with the lid down, turning twice. Check a thick piece after about 7 minutes.

More Recipes:
Roast Salmon with Cilantro Pesto
Seared Tuna with Japanese Dipping Sauce
Grilled Chile-Coriander Chicken

It is shameful really, I haven't gotten it together to participate in WHB in at least a month because Kalyn only hosts them once a month and I am pretty sure she was hosting the last time I did. Weekend Herb Blogging is a weekly event started by Kalyn from Kalyn's Kitchen to encourage bloggers to use herbs and even veggies in their cooking. Don't forget to check out the roundup this coming Sunday on Kalyn's Kitchen.

Creamy Vegetable Soup with Summer Herbs

noreply@blogger.com (Katerina) — Wed, 15 Jul 2009 14:28:00 +0000

I wanted to call this a summer soup, but the reality is that the ingredients are in season almost all year long. Cabbage, carrots and potatoes are in season in BC through October. Cabbage is in season until March! Your basil wouldn't last but you can always try freezing your fresh herbs in ice as I have seen maybe people do so you could eat this soup year round.

Because of the long cooking time of the cabbage, as well as the addition of potatoes, the result is creamy and delicious. I love the flavor cabbage takes on when it has been cooked low and long. What is your favorite way to use cabbage?

This recipe is truly easy to make, I threw it all in the pot, asked J to make sure it simmered, then went to spin. When I came back it was virtually done!

Creamy Vegetable Soup with Summer Herbs
(makes 2 - 4 servings)

2 tablespoons olive oil
1/2 medium onion, roughly chopped
1/3 head green cabbage, shredded
2 large carrots, sliced
1 1/2 cups of potatoes
1 litre chicken or vegetable stock
salt and pepper
1 handful fresh basil
1 handful fresh parsley

Saute onion in oil for 5 minutes. Add cabbage, carrots and potatoes, a big pinch of salt, and stock. Cover and simmer for 90 minutes.
Remove about 4 cups and blend with a blender or use an immersion blender. Add back to pot. Mince fresh herbs and stir in. Taste and correct for seasoning, you will want, at the very least, a healthy amount of pepper.

More Recipes You Might Like:
Gazpacho
Butter Bean, Fennel Seed, and Vegetable Soup
Minestrone di Romagna

Goat Cheese Salad Dressing Recipe

noreply@blogger.com (Katerina) — Mon, 13 Jul 2009 14:45:00 +0000

I love goat cheese and add it to salads all the time, but this time I was wondering whether I could create a nice smooth salad dressing. I had half a lemon and a bushy parsley plant to add to the mix and was very happy with the results.

Tangy and sour is how I would describe this delicious goat cheese salad dressing, perfect when tossed in a salad with something sweet like apples or summer fruits.

Goat Cheese Salad Dressing

2 tablespoons soft plain goat cheese
4 tablespoons fresh lemon juice (if you are using bottled, substitute one extra tablespoon milk for 1 of lemon)
1 tablespoon milk
a pinch cayenne pepper
2 tablespoons minced fresh parsley
salt and pepper

Mash goat cheese in a small bowl with a fork. Slowly add lemon juice and continue mixing to incorporate the liquid. Switch to a whisk and do the same with the milk and remaining ingredients. Add salt and pepper to taste.

More Recipes You Might Like:
Roasted Pepper Salad Dressing
Grilled Pear, Goat Cheese and Dandelion Salad
Candied Pecan and Strawberry Salad

Simple Grilled Chicken with Fresh Herbs and Mustard Recipe

noreply@blogger.com (Katerina) — Fri, 10 Jul 2009 13:23:00 +0000

Sometimes all you want is a simple piece of grilled chicken on a summer day. Well this is it, it uses up what you have in the garden as far as herbs go and is delicious hot off the grill or cold and served on a salad. My friend S made this for me a few weeks ago using chicken thighs and I quickly got the details. I tried it again with chicken breasts last week and it was just as good. Well, actually, S's was better since I prefer thighs, but that's just me. I am going to have to make another batch of this, once again my herbs are out of control! What are your favorite simple grilled chicken recipes like?

Simple Grilled Chicken with Fresh Herbs and Mustard
(serves 2)

a good handful of fresh herbs (I used parsley, sage, oregano also nice are green onion and cilantro), minced
salt and pepper
lemon juice
lemon zest
Dijon mustard
olive oil
4 boneless skinless chicken thighs or 2 boneless skinless chicken breasts

Combine all ingredients above and marinate for 6-24 hours. Grill until cooked through but still juicy.

More Delicious Recipes:
Chicken Tikka
Grilled Eggplant with Parsley, Oregano and Garlic
Barbecued Chicken

Whole Wheat Zucchini and Cherry Bread Recipe

noreply@blogger.com (Katerina) — Wed, 08 Jul 2009 14:35:00 +0000

Farmers markets are a great test to my self control, a test which I generally fail. Two weeks ago I hit up the Kitsilano Farmers Market and came out with peas, kale, 2lbs of cherries, zucchini, strawberries, raspberries, garlic scapes and one lone bay plant. Realizing how much fruit I had I was determined to make something with cherries to help reduce the bounty.

Since zucchini bread was a favorite of mine as a kid I decided to make a twist on that. We used to add chocolate chips to zucchini bread, but this time I made it a little healthier by reducing the sugar, substituting some whole wheat flour and adding cherries instead of chocolate chips.

The cherries give the bread a bit of tartness and a lovely colour. Between the vibrant green of the zucchini and the bright red of the cherries it almost seems like something to make at Christmas time rather then the middle of summer. But this time of year is when everyone seems to have too much zucchini and is looking for zucchini recipe ideas. If only zucchini and cherries were in season all year round.

Oh, and umm... I made it all in my new toy, my vita-mix. You see, I can totally justify my expensive new toy, I can make freaking everything in this thing. My blender broke down a few weeks ago and it was the second high end blander that we had gone through in 3 years. At $200ish a pop the Waring blender kept getting part of it's screws stripped and therefore stopped blending. I have been interested in the vita-mix's for awhile and it just seemed like a worthy choice since I found such good testaments to them online. Plus I found a local business selling them at a great price. So yeah... I made this in my vita mix, and it worked great, plus it is just so easy to clean.

Whole Wheat Zucchini and Cherry Bread Recipe
(makes 2 loaves) - loosely adapted from here.

2 1/4 cups zucchini, grated or chopped into 1" half moons
3 eggs
3/4 cup oil
1 cup sugar
2 teaspoons vanilla
2 cups whole wheat flour
1 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoons salt
1 cup cherries, pitted and roughly chopped

Note: I made this in my vita-mix, if you have one - you can use the instructions from the original recipe here. Otherwise I have adapted this for use with a mixer instead.

Preheat oven to 350F. Prep zucchini by grating it if you haven't already. Either by using the thickest setting on a cheese grater or a food processor's grater attachment. Set aside. In a mixing bowl beat eggs until light and foamy. Add oil, sugar and vanilla and beat to combine. Stir in zucchini and cherries and then remaining dry ingredients. Don't over mix.

Spray two loaf pans with cooking spray or rub with oil. Divide batter between loaf pans. Bake for approximately one hour, or until a toothpick comes out clean. Allow to cool on a wire rack.

This freezes well, wrap in plastic wrap and then aluminum foil and make sure it is completely cool before freezing.

More Recipes You May Be Interested In:
Cranberry Banana Walnut Bread
Chocolate Lavender Cake
Spicy Grilled Summer Squash with Basil

Ginger and Black Vinegar Dipping Sauce Recipe for Crab

noreply@blogger.com (Katerina) — Mon, 06 Jul 2009 14:33:00 +0000

We love our fresh Dungeness crab here on the west coast. At the cabin, we have a fish monger on a boat in the harbor on summer Saturdays, and we take advantage as much as possible by buying the live crabs in the morning and having them for dinner that night. We always, at least at my house, serve it with garlic or clarified butter. Delicious but rich and fattening.

When I visited Shanghai I was lucky enough to go during Hairy Crab season, a local delicacy. In Shanghai, the crab is typically served with a dip made up primarily of black rice vinegar. I was able to pick up some at my local Asian market and have re-created this twice now, both times it was well received. It is a nice change to the richness of the butter sauce - plus you can have a healthy meal if you pair the crab with a large salad.

Of course, sometimes you want all the options. The other night we had the black vinegar sauce, garlic butter and a simple vinaigrette. For the decision impaired in us all.

Ginger and Black Vinegar Dipping Sauce for Crab
(serves 2-4)

1/4 cup black rice vinegar
1/2 teaspoon sesame oil
1 tablespoon minced ginger
1 scallion, minced

You May Also be Interested In:
How to Cook Dungeness Crab
Miso Glazed Sablefish
Lemon and Oregano Salmon Skewers

Presto Pasta Night!

noreply@blogger.com (Katerina) — Fri, 03 Jul 2009 20:31:00 +0000

I love pasta and could definitely eat it daily. In fact I have been teased by a friend that my blog has, at times, contained too many "pastas with cream sauce". Since I have been on a healthier tangent I have been making less dishes with cream sauce and focusing more on pastas with lots of fresh veggies, or just plain old fashion portion control. That said, there is nothing that brings me more comfort that a warm bowl of pasta or risotto accompanied by a nice glass of wine.

I have participated in Presto Pasta, a great event created by Ruth from Once Upon A Feast, several times and always enjoyed an excuse to make a big bowl of comfort. When I met her in Toronto, and she said she is always looking for hosts I jumped at the chance. So I present to you, Presto Pasta Night #120, starting with my own dish. This week I made Eggplant, Zucchini, Kale and Tomatoes with Whole Wheat Penne with a little bit of goat cheese thrown in for good measure.

Next is Lisa from Lisa's Kitchen who brings together India and North America with a Macaroni and Paneer Cheese dish. I have still never used paneer before, but I love curry, and I love mac and cheese so it sounds like a winner to me.

Sophia from Burp and Slurp brings us a "sushi" pasta. I admit I was skeptical at first but it totally won me over with the beautiful photos and masago. I also love sushi and pasta, so hey why not?

Margot from Coffee and Vanilla creates us a beautiful Coconut, Pepper and Coriander sauce for pasta. I love everything coconut, seriously who doesn't, and I think this sauce is versatile enough for many uses.

Kitchenetta from Got No Milk cooks up a Pasta with Caramelized Onion Trio. This dish looks amazing, I have a big love for leeks but then it also includes arugula and dried currants which sounds really interesting. Plus, that looks like a portion size I can get on board with!

Graziana from Erbe in cucina has created a Tuna and Sweet Pepper Pasta with Herbs de Provence. Graziana has a passion for herbs, much like myself, so I should take this as a sign to check out Herbs de Provence which I have never used before. Look at her beautiful tagliatelle, if only we all lived in Italy.

Kristin from Sogkonnite Living brings us a yummy looking Jarred Lasagna. She tries to use up what is in her fridge (in the very spirit of presto pasta) and it includes a delicious combination of sun-dried tomatoes, hot pepper and artichokes.

Daphne from More than Words cooks us up a beautiful Cheesy Baked Smoked Salmon Ravioli. She feels about Smoked Salmon the way I do about goat cheese, it is good in everything! This casserole looks delicious, I am a sucker for anything baked with cheese on top.

Sweet Kitchen makes us a Spaghetti with Turkey Meatballs. She demonstrates for us just what you can accomplish with a glass of wine in hand, even in a fit of stress.

Ferdzy writes all about real food over at her blog Seasonal Ontario Food. For us, she has cooked up a delicious Asparagus and Mushroom Kugel. I have only ever had a potato based kugel, never one with noodles but this looks delicious and she even uses the currently available garlic scapes!

Katie from Thyme for Cooking is braving the heatwave by making a Turkey and Green Bean Pasta Salad. Anything with fresh basil tastes like summer doesn't it? And just look at those beautiful heirloom tomatoes.

Joanne from Eats Well With Others brings us a Broccoli Rabe and Sausage Pasta this week. I love sausage with broccoli rabe, I think it is such a good combination, especially with this much garlic! Joanne made it for her Mother's birthday, I am sure it went over well.

Smoked Salmon is popular this week! Nicola from Lemon and Cheese has created a Hot Smoked Salmon Pasta Salad. Dill, Arugula and Smoked Salmon? Done.

Rachel from The Crispy Cook has made a Luscious Lobster Pasta. I love lobster and crab pastas but am generally too lazy to make the effort. Well, Rachel was smart enough to enlist her daughters. I have just heard the best argument for children yet - sous-cooks. Sweet.

Nupur creates a Pesto Pasta Salad to add to our fun. The best way to beat the heat is with a cool dish and Nupur from One Hot Stove takes inspiration from Kalyn's Kitchen to roast off some beautiful tomatoes to show that.

Garlic Scapes make another appearance over at Closet Cooking. Kevin has created a Garlic Scape Pesto and used it not only on fusilli but also to make a garlic bread. Great idea and an amazing picture!

Watermelon and Basil Smoothie Recipe

noreply@blogger.com (Katerina) — Thu, 02 Jul 2009 13:37:00 +0000

Three reasons this is great, it is super refreshing on a hot day, uses in season produce and is good for you.
Plus, I bet you didn't you know Watermelon is full of iron? I totally had no idea, but it has the same amount of iron as spinach but is easier to absorb. Sweet. The flavour of this is very delicate but you can definitely pick out the raspberries and watermelon and just the slightest hint of basil. So see, this is totally good for you, even if you add a touch of Vodka.

Since the Presto Pasta roundup will go up tomorrow, I thought I would post this today. Plus, I may have gone through an entire mini watermelon in the last three days just by myself, and I wanted to share the fun. Enjoy the holiday weekends everybody!

Watermelon and Basil Smoothie
(makes 2 servings)

the flesh of half a miniature watermelon
1/3 cup fresh raspberries
two fresh basil leaves
3-4 ice cubes

Throw it all in your blender or Vita-Mix and blend until smooth. Serve immediately.

You may also be interested in:
Blackberry Frozen Yogourt
Raspberry Tartlets with Zabaglione
Strawberry Rhubarb Pie

Eggplant, Zucchini, Kale, and Tomatoes with Whole Wheat Penne Recipe

noreply@blogger.com (Katerina) — Wed, 01 Jul 2009 14:50:00 +0000

This recipe is about some beautiful eggplant I purchased at the Kitsilano Farmers Market. All I had to do was saute it for the right amount of time with some fresh zucchini and kale, toss with some sweet tomatoes to balance out it's bitterness and I was rewarded with the perfect healthy comfort food. And yes, of course, I added a few tablespoons of goat cheese to bring it all together.

Goat Cheese is the new butter. You heard it here first.

I am hosting this week's Presto Pasta Nights on Friday! It isn't too late to join in, check out the full rules and email me your submission!

Whole Wheat Penne with Eggplant, Zucchini, Kale, and Tomatoes
(serves 2)

2 tablespoons olive oil
1 small red onion, diced
2 medium eggplants, medium diced (about 1/2-3/4" cubes)
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 medium zucchini, medium diced
1 cup kale leaves roughly chopped
1 cup canned whole tomatoes
3 tablespoons goat cheese
salt and pepper
2 portions whole wheat penne pasta

Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sauteing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.

More Recipes That May Interest:
Pumpkin, Walnut and Zucchini Macaroni
Linguine with Green Cabbage and Pancetta
Almond, Spinach and Cilantro Pesto

White Bean, Artichoke, Goat Cheese, and Basil Hummus Recipe

noreply@blogger.com (Katerina) — Mon, 29 Jun 2009 14:20:00 +0000

Do you have a dish you whip up when you know people are coming over for a drink at the last minute? Or, not even the last minute, but maybe you aren't very organized? For me, it is always a fancy hummus or dip. With a well stocked pantry you can create a delicious dip without a trip to the store.

As we all know, the belief here at Daily Unadventures in Cooking is that adding goat cheese to anything makes it better. (In fact if I ever decide to rename the site, I may just call it A Bit More Goat Cheese if You Please.) If the goat cheese adds creaminess, then the artichokes definitely add a tangy depth of flavor. Plus, not to go all Mrs. Seinfeld on you all, but we are hiding vegetables inside a dip are we not?

Does anyone have any other good emergency or quick fake out appetizers they make?

White Bean, Artichoke, Goat Cheese and Basil Hummus
(makes about 2 cups)

1 can cannelini beans, well rinsed
1 can artichoke hearts in water.
100 grams soft goat cheese (chevre)
the juice of 1 lemon
1 large handful fresh basil leaves
salt and pepper

Place beans and artichokes in a food processor and pulse for 10 seconds. Scrape down sides and add goat cheese, lemon juice, basil and some salt and pepper. Process until well combined, scrape down the sides and correct for taste, finish with one last pulse. Serve with warm pita and cut veggies.

Other Recipes You Might Like:
Tapenade
Hummus
Grilled Pear, Goat Cheese and Dandelion Salad

Grilled Tomato & Oregano Fougasse Recipe

noreply@blogger.com (Katerina) — Fri, 26 Jun 2009 14:00:00 +0000

I have had nothing but success with flatbreads on the grill. It always seems like a dodgy expedition to put a raw, dangly, piece of dough on a barbecue. (Will it fall through the grate? Will it stick?) But every time I have tried it, I have been so pleased with the flavour of the crust and the rustic look it produces.

I would thoroughly suggest trying a simple foccacia, pizza, or naan bread like this. It only takes a few minutes per bread, and there is nothing like biting into the salty warm product. Your fingers should be shiny with olive oil when you are done, at least until you lick them clean.

This is another recipe which uses, as it's base, the Olive Oil Dough from Artisan Bread in Five Minutes a Day.

Miniature Grilled Tomato & Oregano Fougasses
(makes ~ 8)

You can use the base recipe from here, this makes a double recipe. I substitute 2 1/2 of the cups of regular flour with 2 cups of whole wheat bread flour. You will also need extra olive oil when grilling.

Filling:
2 tablespoons, minced fresh oregano
1 shallot, minced - about 2 tablespoons
1 clove garlic, minced
2 tomatoes, diced small
zest of 1 lemon + 1/2 the juice
salt and pepper
3 tablespoons olive oil

1. Follow the recipe to make and prep the dough. When you are ready to make the bread remove dough from the fridge and let come to room temperature, about an hour.
2. Combine all filling ingredients together in a bowl and set aside.
3. Divide the dough into 8 small balls. Form them one at a time, leave the rest covered.
4. On a well floured surface press and stretch out the dough until it is flat and about 1/2 " thick. Sprinkle some of the filling on top of the dough. You want it evenly distributed across the top but leaving a border near the edge. You want about a tablespoon of filling per 3 square inches.
5. Now roll it up like a jelly roll and pinch the ends. Gently press back down into a flat rectangle. Some tomatoes and filling may pop through, that's okay. Use more flour if you find this too sticky. Using a knife make a few slits in the dough and gently pull apart with your fingers to form holes in the dough. Place on a sheet of parchment while you repeat with the rest.
6. Get your barbecue nice and hot. Turn one side all the way down. Grease the grill to help prevent sticking and place the mini fougasses on the cool side of the grill. Cover and cook for 5 minutes. Meanwhile grab a brush and put some olive oil in a bowl. Turn the breads and brush with oil. Cook for approximately another 5 minutes, watching to avoid letting the bottoms burn.
7. Eat warm.

More Recipes That May Interest:
Foccacia Bagels
Grilled Naan Bread
Olive Fougasse
Whole Wheat Walnut Bread

Garlic Scapes & Walnut Pesto Recipe

noreply@blogger.com (Katerina) — Wed, 24 Jun 2009 14:10:00 +0000

So, I bet at least half of you are wondering, what are garlic scapes? Good question. I didn't know myself until quite recently, and this was the first time I have ever eaten or cooked with them. The scapes are the top of the garlic plant. If you are growing garlic and you want to get a great harvest you cut off the top of the scape to give more energy to the plant and avoid it flowering. Also known under the term garlic flowers, they have a light garlic flavour and are similar to a green onion in texture. They are currently available at the farmer's markets in Vancouver, so I picked some up and made a twist on a basic recipe.

This is my entry into this week's Presto Pasta Nights, hosted by Kait at Pots and Plots . When I was in Toronto I was lucky enough to meet Ruth the writer from Once Upon A Feast, and originator of the Presto Pasta Nights . Next week I will be your host so please come back and check it out!

Garlic Scapes & Walnut Pesto Recipe
(serves 4)

1/4 cup walnuts
a dozen garlic scapes, roughly chopped
1/4 cup olive oil (approximate)
3 tablespoons Parmigiano Reggiano cheese, grated
salt and pepper

In a food processor pulse walnuts until finely chopped but not powder. Add scapes and pulse until combined, scrape down the sides and pulse again. With food processor going, stream in olive oil until you have a really thick consistency - I like mine like hummus. Add cheese, and pulse to combine, taste and adjust with salt and pepper, you will likely want a bit of both.

I served it tossed with a whole wheat pasta and a bunch of fresh chopped heirloom tomatoes.

More Delicious Pasta Recipes:
Almond, Spinach and Cilantro Pesto
Pumpkin, Walnut and Zucchini Macaroni
Zucchini, Tomato, Peppers and Goat Cheese Pasta
Pistachio Pesto

Strawberry Rhubarb Pie Recipe

noreply@blogger.com (Katerina) — Mon, 22 Jun 2009 13:34:00 +0000

On Saturday, when I saw a local farm stand selling both rhubarb and strawberries, I offered J a deal. Basically, I would make him, his all time favorite treat, Strawberry Rhubarb Pie - if he did all the dishes. It may have been the quickest exchange of chores in our whole relationship. I have never really been big on pie, but J is. In seven years of being together I have only ever made him this once before, for his birthday, so you can understand his excitement.

Creatively speaking I didn't have much leeway. He would be disappointed if I modified the filling by throwing in a new spice or flavour, and ever since I discovered Beyond Salmon's recipe and technique for pastry dough I have been using it every time. J described it as the best pastry he had ever had, so I don't screw with it.

That means, the only choice I had, in order to entertain myself, was changing the appearance of the pie itself. I had used the lattice technique once before, on a blackberry pie awhile back. However, Sarah from What Smells So Good gave me the idea, via twitter, of trying to make a twisted lattice crust. I had never even heard of this before so it was totally exciting. It was even more challenging and, though far from perfect, came out prettier then the regular lattice don't you think?

Now, on to taste. I wonder whether this is J's way to encourage me to make more pie? He said it was the best pie he'd ever had. I thought it was good too, good enough to have for breakfast on Sunday. It fact it didn't even last a full 24 hours after cutting into it. Did I mention that there are only two of us?
Do you have special dishes you make for your loved ones that aren't your favorite? I make lamb shanks and meaty pastas more than I otherwise would too.

Strawberry Rhubarb Pie Recipe
(makes 1 pie)

Dough:
1 batch of pâte brisée

Filling:
2 1/2 cups strawberries, trimmed and quartered
4 cups rhubarb, chopped into 3/4"-1" pieces
1 cup flour
1/2 cup sugar

Make and roll out pastry according to instructions. Measure out all filling ingredients but don't combine. Fill bottom of pie plate with pastry. Cut other pastry shell into strips about 3/4" thick. Combine filling ingredients and place in pie shell. Make lattice twisting gently as you go - check this out. Seal edges.
Preheat oven to 425F. Bake pie for 20 minutes, reduce heat to 350F and cook for another 45 to 60 minutes. Until browned and bubbling.

More Recipes That Might Interest:
Blackberry and Apple Pie
Rhubarb and Ginger Compote
Chocolate Lavender Cake

Eat, Drink and Be Vegan - Winner!

noreply@blogger.com (Katerina) — Sun, 21 Jun 2009 19:22:00 +0000

Congratulations go out to.....

Lucky #11 aroma-herbals.
I second the notion for desserts. I'm always looking for healthy desserts or healthier versions of classic desserts. Other than that, just keep cooking--I love it all!

Shoot me an email with your contact info and I will put a copy in the mail for you!

Oh, and I have a pie recipe coming this week, so I am listening!

Grilled Shrimp Skewers Recipe with Garlic, Chili, and Parsley

noreply@blogger.com (Katerina) — Fri, 19 Jun 2009 15:43:00 +0000

Scroll down for the recipe - a simple marinade to enhance the natural flavour of shrimp or prawns, but first an open letter to the fisherman I bought mine seafood from.

Dear Mr. Fisherman

Please accept my apologies, when I bought these prawns off your boat I was skeptical about what I was buying. I judged you unfairly because of the hairy belly hanging over you plumber jeans and the cigarette dangling from your mouth. It sounded too good to be true, your offer of $10 for a big bag of prawns which had been flash frozen in salt water and caught 2 weeks before. I shouldn't have doubted since I heard from another local that the shrimpies were good but I couldn't help wondering. I judged, and it was wrong. The prawns were amazing. As soon as they defrosted it was easy to tell how fresh they were, so I chose a really simple preparation and was careful to not overcook. Please come back to our island next year, I will be waiting with a bottle of white wine.

Katerina

Don't forget to enter to win a copy of Eat, Drink and Be Vegan!

Grilled Shrimp Skewers with Garlic, Chili and Parsley Recipe
(serves 2-4)

1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1-2 cloves garlic, minced
2 dried thai chilies, minced
2-3 tablespoons olive oil
salt and pepper
1 tablespoon, minced fresh parsley
3 dozen shrimp\prawns, heads and shells removed, de-veined tails on.

Combine all of the above in a bowl and marinate for 30 minutes. If using wooden skewers, soak at the same time in water. This will help stop them from catching on fire when on the grill. Spear the prawns, on each prawn but through skewer at the top of tail and through the head. Heat your barbecue to medium high and grease it. Grill each skewer for 90 seconds per side and check for doneness - it will vary based on size of shrimps.

More Similar Recipes:
Prawns with Jalapenos and White Wine
Lemon and Oregano Salmon Skewers
Seared Scallops with Ginger-Cilantro Cream Sauce

Slow Cooker Beef Short Ribs in Red Wine and Cinnamon Recipe

noreply@blogger.com (Katerina) — Wed, 17 Jun 2009 15:11:00 +0000

Remember when lamb shanks and short ribs were cheap because they were peasant food? Yeah me neither, but so I have been told. Luckily, what does work is buying the meats when they are on special, and tossing them in the freezer. I picked up this pack of short ribs for about $5, tossed them in the freezer 6 weeks ago, and then forgot about them.

While I forgot about them, J remembered. The man loves his braised meats. After several nags, I finally got it together and grabbed all the ingredients needed.This is a dish I have eaten at Vij's in Vancouver and it was delicious. Since it's ingredients are all things readily on hand I thought I would attempt to make it in the crockpot. Although this recipe is available in his cookbook, I also found it on the foodtv canada website.

I adapted the recipe for use in the slow cooker, and omitted one spice as I was too lazy to grind myself - fenugreek. Just as Vij did, I served it on some steamed kale which was delicious. I swear curry and kale are such good friends. Plus, since I discovered how easy it is to cook kale in the microwave I have been using it more and more. Because of all the fat in the ribs I stuck this in the slow cooker at night, transferred to the fridge in the morning and then had it for dinner.

The original recipe claims to serve 4, but it only served J and I wih no leftovers. Then again it was good and we were piggies.

Slow Cooker Beef Short Ribs in Red Wine and Cinnamon
(serves 4)

2 tablespoon canola or vegetable oil
1 tablespoon ghee or clarified butter
1 tablespoon cumin seeds
1 piece of cinnamon bark ~ 2 inches long
2 small or 1 large onion, finely chopped
2 big cloves garlic, minced
1 cup canned whole tomatoes, drained of juice and gently mashed to break up
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 tablespoon chili powder
1/2 cup red wine
4 cups chicken stock
6 bone-in beef short ribs

Heat oil to medium heat, add butter\ghee and stir until melted. Add cumin seeds and saute for 30 seconds. Add onion and cinnamon and saute until lightly browned, about 5 -7 minutes. Add garlic and cook for 1 more minute. Lower heat to medium low. Add tomatoes and remaining spices and stir until combined. Turn heat up to medium and cook until oil separates from tomatoes, stirring occasionally. Should be at most 15 minutes. Add wine and chicken stock and simmer, uncovered for 20-30 minutes or until reduced by almost half.

(You can do it ahead of time to this point and refrigerate.) Add short ribs and sauce to slow cooker. Cook on low for 8-10 hours. Separate sauce from ribs and remove bones. Allow sauce and ribs to cool a bit and then store them in the fridge. You want to refrigerate it long enough to have all the fat rise to the top and solidify, a day should be plenty. Spoon fat off the top, reheat sauce and then ribs.

Serve on steamed kale and with basmati rice.

More recipes that might interest:
Korean Pork Ribs - Slow Cooker
Beef Short Rib Ragu
Braised Short Rib Pasta

Red Quinoa Salad with Mango, Avocado and Pecans Recipe

noreply@blogger.com (Katerina) — Wed, 17 Jun 2009 13:02:00 +0000

Quinoa is high in protein, easy to digest, high in fiber and cooks in the time of white rice. But the real reason I decided to finally cook it? Because it is so damn pretty, especially the red stuff. I love to try new things so when I was thinking about what to cook last Friday night I realized how long quinoa had been on my list and decided to go for it.

The inspiration for the Mango, Avocado and Pecans were their location in my pantry and the dressing was chosen to pair well with the Chipotle Lime Snapper. It is always so exciting to try something new and to introduce the household to it. When I said we were having "an ancient grain" for dinner J was not exactly wowed but he did enjoy it.

Red Quinoa Salad with Mango, Avocado and Pecans Recipe
(serves 4)

1 cup red quinoa
1 teaspoon salt

1 mango, skinned and chopped into 1 cm cubes
1 avocado, skinned and chopped into 1 cm cubes
2 tomatoes, diced
2 green onions, chopped fined
1/3 cup pecans

Dressing:
1 lime juiced
1 pinch cumin
1 pinch chili powder
1 garlic clove, minced
1 pinch chipotle powder, hot sauce or minced chipotle
1 teaspoon olive oil
salt and pepper

Put quinoa in a pot and cover with hot water. Allow to sit for 10 minutes, drain, and rinse and drain again. Put back in a sauce pan with a lid and add salt and 1 1/2 cups water. Bring to a boil, cover and reduce to a simmer. Cook for 20 minutes. Fluff with a fork and set aside to cool.

In a glass jar combine dressing ingredients and give a good shake. In a salad bowl toss dressing, quinoa and remaining ingredients. Will keep in the fridge for at least 6-8 hours, it was still good the next day and the avocado was still green. (I actually ate it 3 days later and it was still delicious!)
More Recipes:
Black Bean and Corn Salad
Fennel Risotto with Goat Cheese
Grilled Pear, Goat Cheese and Dandelion Salad

Chipotle Lime Pacific Snapper Recipe

noreply@blogger.com (Katerina) — Mon, 15 Jun 2009 15:07:00 +0000

When I walked into the grocery store on Friday I was thinking about making shrimp from an Ezra Pound Cake recipe. However, the fish counter had Rockfish on special, like a really cheap special. It is local and I had never made it before so I was quickly sold. Apparently Rockfish is also known as Pacific Snapper? News to me, but for $2.95 to feed two people I was very impressed. We were also very impressed when it cooked up. It was buttery in the manner of a sablefish and had a lovely light flavour. I still used the themes from the original recipe and it turned out great, I think it would work well on the grill as well.

Chipotle Lime Pacific Snapper Recipe
(serves 2)

1 chipotle in adobo, minced
1/2 teaspoon adobo sauce
1/2 teaspoon brown sugar
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 teaspoon canola oil
1 teaspoon butter
2 fillets pacific snapper\rockfish

Combine chipotle, adobo, sugar, lime juice and salt. Heat a non stick frying pan to medium. Add oil and butter. When butter foams add fish. Cook for 90 seconds then flip. Brush the cooked side with the chipotle mixture and cook for another 90 seconds. Flip again and brush again. Cook for another 60 seconds then flip one last time. Check that fish is done and flakes properly, remove from heat.

More Fish Recipes:
Miso Glazed Sablefish
Roasted Snapper with Cherry Tomatoes
Salmon with Black Bean Sauce

Rhubarb and Manuka Honey Frozen Yogourt Recipe

noreply@blogger.com (Katerina) — Fri, 12 Jun 2009 14:30:00 +0000

Ever since I discovered the Frozen Yogourt recipe from The Perfect Scoop I just can't get enough. I turned it into Blackberry Frozen Yogourt last year and now Rhubarb. It is so easy (no friggin custard, thanks), better for you and tastes great.

The reason I chose the Manuka Honey was that it has such a distinct, and delicious flavour. Luckily for me, J's parents always bring it back from New Zealand for us so I don't have to pay the crazy North American prices. I am sure regular honey would be delicious too. If you are looking for something sweet - add more sugar, we like it tart in our house. Also, J recommends it with a crumbled peanut butter and banana muffin on top. That man is spoiled.

If you are wondering if the rhubarb came from my garden, unfortunately it didn't. We have been trying to grow it for two and a half years now. Our first plant was eaten by a deer. (Apparently no one told him the leaves are poisonous?) Our second plant was looking pretty bad last weekend, I am not sure it is established enough to survive our current heat and my lack of watering. I have heard from multiple sources that Rhubarb is almost impossible to kill once it gets going. Is anyone successfully growing Rhubarb? Any tips?

This is my entry to this week's Weekend Herb Blogging hosted by Katie at Eat This.

Also, my contest to Win a Copy of Eat, Drink and Be Vegan is still open, don't forget to enter.

Rhubarb and Manuka Honey Frozen Yogourt
(makes ~ 1L)

600g rhubarb, washed, trimmed and cut into 3/4" lengths
1/4 cup water
1/4 cup Manuka honey (or regular honey)
1 tablespoon sugar
1/2 teaspoon vanilla
500ml full fat plain yogourt

Combine rhubarb and water in a sauce pan and turn up to medium-high heat. When it boils, reduce temperature to a simmer and add honey and sugar. Stir regularly until rhubarb is soft. Add vanilla and remove from heat. Cool to room temperature. Combine with yogourt and chill in the fridge for 8 hours or overnight. Freeze according to your ice cream maker's instructions.
I like this best a few hours after it has been made and it is some where between soft serve and really hard. If it has been frozen for awhile remove from the freezer thirty minutes before you want to serve it. Your wrists will thank you.

More Recipes That Might Interest:
Rhubarb and Ginger Compote
Apple Rhubarb Galette
Skor Ice Cream

Kale and Swiss Chard on the Grill Recipe

noreply@blogger.com (Katerina) — Thu, 11 Jun 2009 14:25:00 +0000

This may seem strange but anything that grows in my garden needs to be able to be eaten raw or cooked on the grill. It helps keeps life, and dishes, simple. This is because at the cabin we have no dishwasher and a teeny kitchen so we try and cook outside as much as possible. Plus in the city I have neither a garden nor a grill so I like to take advantage of both when I can.

After the fabulous heatwave my kale and swiss chard were rocking out and needing to get eaten. So I did a wee experiment. I washed them and then sprinkled them with a bit of salt, pepper and olive oil and wrapped them up into a foil package and grilled it alongside some corn and shrimp.
The verdict? Excellent! I squeezed some lemon on top and it came out delicious. Some leaves were a little crispier like kale chips and others were more like steamed kale and swiss chard. Done and done.

Grilled Kale and Swiss Chard
3 handfuls of greens per person
aluminum foil
salt and pepper
olive oil
fresh lemon

Wash the greens and chop or tear into large bite size pieces. Lay out two pieces of aluminum foil perpendicular to each other to form a cross.

Pile the greens in the center and sprinkle with salt, pepper and olive oil. Tighten up the aluminum foil to form an air tight pouch by gathering first the inner sheet then the outer sheet. When you are ready to grill, throw your pouch on and close the lid. I grilled mine for about 12 minutes over medium heat with the lid down. Remove to a plate, and carefully unwrap package. Drizzle the lemon juice on top and toss. Plate and serve.

More Grilled Vegetable Recipes:
Grilled Eggplant with Oregano, Parsley and Garlic
Beets with Balsamic and Rosemary
Spicy Grilled Summer Squash with Basil
Swiss Chard, Beef and Chickpea Soup

Candied Pecan and Strawberry Salad Recipe

noreply@blogger.com (Katerina) — Wed, 10 Jun 2009 14:26:00 +0000

Last week I made a great recipe from the Bitchin' Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess. I was lucky enough to meet Angelique, a contributor for Bitchin' Lifestyle when I was in Toronto. It was great to meet her but she sealed the deal when she gave me a free copy of the cookbook. I love me some free cookbook action. On the flight back, I was stuck in turbulence and unable to sleep so I read the cookbook cover to cover and bookmarked a few great recipes and had a few giggles.

They recently re-posted this recipe which you can check out here, my adaptation below has been scaled down to two portions. It came out great, the candied pecans were totally the best part. I was sure that it needed blue cheese but after eating it I thought it was lovely just as it was.

The recipe calls for white balsamic, which I bought. Though it was tasty, I couldn't really tell the difference between the white and the regular. Tell me, is white balsamic all about the look? I used black pepper I didn't buy white pepper since I only have the one grinder. What do we all think of white pepper and white balsamic?

Also, don't forget to enter my cookbook giveaway!

Candied Pecan and Strawberry Salad
(serves 2) - adapted from Bitchin' Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess

1 egg
1 cup raw pecans
1/8 cup brown sugar
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
Freshly ground white (or black) pepper
3 cup greens
1 cup strawberries, halved or quartered if large

First candy the pecans. Preheat the oven to 300F. In a bowl beat the egg. Stir in the sugar, and salt and then pecans, toss to coat. On a parchment lined sheet lay out pecans in a single layer. Discard extra coating. Bake for 30 minutes, cool on a rack.

In a jar shake together vinegar, olive oil, a pinch of salt and pepper.In a salad bowl toss together greens, strawberries and pecans. When ready to serve, drizzle over dressing and toss.

Similar Recipes:
Grilled Pear, Goat Cheese and Dandelion Salad
Roasted Beet, Walnut, and Goat Cheese Salad
Spicy Thai Beef Salad

Some Blog Stealing, but a Good Laugh

noreply@blogger.com (Katerina) — Tue, 09 Jun 2009 19:29:00 +0000

All you bloggers out there get this I am sure - notification via Technorati or Google Alerts that some bot has stolen your text and reposted it. Sometimes giving credit and sometimes not.

Well I got one yesterday - a reposting of yesterday's Cookbook Review and Giveaway. It made me laugh so hard I thought it was worth posting it here. It has been badly manipulated by a translation service of some sort. Its like madlibs on crack.

My favorite line "Vegan cooking isn’t as an alternative of all but I am damned mock the display on the parkway to it.". Err... rrighhtttt. That should read "Obviously, Vegan cooking isn't for everyone but I am very open to it."

Tell me - is it plagiarism to copy your copied own work? heheh. I found it here.

A not comparatively weeks ago I as a matter of fact wanted to look after these cookies all in the blog earth was talking muddled - Dreena Burton’s Super Charge Me Cookies. Despite 30 minutes merit of googling I couldn’t experience the method anywhere on the network and as an alternative mock a entreaty in as an alternative of the soft-cover at the library. Last week I got it. Eat, Drink & Be Vegan is a vegan cookbook.

Vegan cooking isn’t as an alternative of all but I am damned mock the display on the parkway to it. Obviously. As someone who is lactose inhospitable I like dishes that are dairy-free, granting distinctly I don’t cook that technique all the everything. I also as a matter of fact from vegetables and as hanker as there is protein in a breakfast I am satisfied.

Sometimes when you look at a vegan cookbook half of the recipes are extreme of flesh substitutes and facsimile cheese. When I started flipping from crisp to bottom Eat, Drink & Be Vegan a collection of the recipes appealed to me in a wink. For someone who is not vegetarian this doesn’t as a matter of fact do much as an alternative of me as I endeavour not to lunch too much processed soy products. However, this soft-cover uses legumes, sum total grains and magnificent flavors in the recipes, quite then upsetting to replicate the politesse of what capability be missing.

This includes a staggering breakfast cut up, a sum total chapter on hummus as spout as ditty on appetizers, and all the technique from crisp to bottom to desserts. The soft-cover covers the extreme spectrum of meals and dishes. Some of her method names are a up over-nice as an alternative of me but I despise coming up with method names too. She also includes, in her introduction, suggested tools, advise and advantageous tips on eating and cooking as an alternative of a vegan lifestyle. Dreena’s cookies coalesce dried fruit(I utilized cranberries), coconut, nut butter (almond), coconut and chocolate chips. So what did I look after highest-ranking? Obviously the Super Charge Me! cookies.

They took me muddled 40 minutes start to mock a finish on hand out including cleanup and baking everything and turned unconfined elevated. I thoroughly should order doubled the method as they were gone within 24 hours. You can check unconfined the method I attempted after reading muddled them, but it wasn’t as run-of-the-mill. The one feature that wigged me unconfined was how scintillation in control they turned unconfined? I rate as upon oneself it is because they order no butter in them.

Walnut and Sage Foccacia Recipe

noreply@blogger.com (Katerina) — Tue, 09 Jun 2009 13:28:00 +0000

I could wax poetic about the smell of baking bread or of dough but it has been done hasn't it? Lets be honest after the heat wave I was dying to put a dent in some of my herbs. My sage ~~plant~~ bush is out of control so I thought I would put it to good use in some bread.

When I come to the cabin I always want to cook and bake all day but sometimes I am too lazy to follow it through. That's where the Artisan Bread in Five Minutes a Day book comes in. I stirred the base Olive Oil Dough together on Friday morning and had totally different, herby flatbreads on Friday and Saturday night. They are coming out with a healthy version soon and I am totally stoked, notice it is right around my birthday people?

Walnut and Sage Foccacia

dough:
I used the Olive oil dough recipe from here. I substituted 2 cups whole wheat flour for 2 1/2 cups of regular flour but it will be good either way. This makes a double batch so if you only want one focaccia worth of dough halve it. The topping below is enough for one.

topping/filling:
1/2 cup walnuts
1/4 cup fresh sage, minced
1 tablespoon rock salt
2-3 tablespoons olive oil

Turn on oven to 400F. Toast walnuts. Bring walnuts up to medium low heat in a skillet tossing regularly. When they start to smell fragrant, remove. Once it is risen, or after it has been taken out of the fridge and brought to room temperature turn out onto a well floured counter top. Flatten roughly and sprinkle on walnuts and sage.
Roll up like a jelly rough and knead dough for a few minutes to incorporate, you may need to add more flour at your discretion to keep it from sticking. Grease a baking sheet with 1 tablespoon of the oil. Flatten and stretch the dough into a rectangle and transfer to the baking sheet, pressing into the corners. Drizzle over remaining olive oil and brush to distribute, sprinkle on rock salt. Using your finger tips press dough to create indentations - you should see pools of olive oil, you want this. Trust me.

Cover lightly with plastic wrap and let rise for 20 minutes. Bake for about 25 minutes, or until nice and browned.

Eat Drink And Be Vegan - A Review and a Giveaway

noreply@blogger.com (Katerina) — Mon, 08 Jun 2009 13:46:00 +0000

A few weeks ago I really wanted to make these cookies everyone in the blog world was talking about - Dreena Burton's Super Charge Me Cookies. Despite 30 minutes worth of googling I couldn't find the recipe anywhere on the web and instead put a request in for the book at the library. Last week I got it.

Eat, Drink & Be Vegan is a vegan cookbook. Obviously. Vegan cooking isn't for everyone but I am very open to it. As someone who is lactose intolerant I like dishes that are dairy-free, though clearly I don't cook that way all the time. I also really enjoy vegetables and as long as there is protein in a meal I am satisfied.

When I started flipping through Eat, Drink & Be Vegan a lot of the recipes appealed to me immediately. Sometimes when you look at a vegan cookbook half of the recipes are full of meat substitutes and fake cheese. For someone who is not vegetarian this doesn't really do much for me as I try not to eat too much processed soy products. However, this book uses legumes, whole grains and big flavors in the recipes, rather then trying to replicate the taste of what might be missing.

The book covers the full spectrum of meals and dishes. This includes a large breakfast section, a whole chapter on hummus as well as one on appetizers, and all the way through to desserts. Some of her recipe names are a bit precious for me but I hate coming up with recipe names too. She also includes, in her introduction, suggested tools, advice and helpful tips on eating and cooking for a vegan lifestyle.

So what did I make first? Obviously the Super Charge Me! cookies.

Dreena's cookies include dried fruit(I used cranberries), coconut, nut butter (almond), coconut and chocolate chips. They took me about 40 minutes start to finish including cleanup and baking time and turned out great. I totally should have doubled the recipe as they were gone within 24 hours. The only thing that wigged me out was how light in colour they turned out? I assume it is because they have no butter in them. You can check out the recipe I attempted after reading about them, but it wasn't as good. Plus it needed chocolate chips!

Super-Charge Me! Cookies
(makes 11-12 cookies)

Printed with permission from Eat, Drink & Be Vegan by Dreena Burton

1 cup quick oats
2/3 cup spelt flour
1/4 (rounded)teaspoon sea salt
1/4-1/2 teaspoon cinnamon
1/8 cup unsweetened shredded coconut
1/4-1/3 cup raisins or chopped dried fruit - I used cranberries!
3-4 tablespoons carob or chocolate chips
1 teaspoon baking powder
1/3 cup flax meal
1/2 cup pure maple syrup
3 tablespoons almond butter
1 1/2 teaspoon pure vanilla extract
2 tablespoons canola oil

Preheat oven to 350F. In a mixing bowl, mix oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined. In a different bowl, combine flax meal, syrup, almond butter, and vanilla and combine. Stir in oil. Combine wet mixture with dry and stir until just well combined, do not overmix. Drop batter onto a parchment lined baking sheet, and lightly flatten with wet fingers. Bake for 13 minutes. (She is clear that more than 13 minutes will dry the cookies out.) Remove from the oven and let cool on the baking sheet for a minute, then transfer to a cooling rack.

Next I wanted to make something savory. I have been experimenting with tempeh for awhile now but haven't quite figured out its best uses, so I decided to make the Gimme Chimis. A combination of tempeh, pinto beans, veggies and spices fried up and stuffed into tortillas which are then fried and baked. They were good, but next time I would definitely make them spicier. I also didn't fry them but rather sprayed them with olive oil and stuck them in the toaster oven. They still came out nice and crispy but were less work.

Because Dreena runs her own blog I shot her a quick email to ask if I coud print one of her recipes and if she could tell me some of her favorites from the book. Not only was she super quick at responding (just after having a baby no less) but she was excessively nice and more than happy to let me reprint the recipe and to suggest some of her favorites: "Tamari Roasted Chickpeas, Peanut Sesame Hummus, White Bean Hummus, Chipotle Lime Two-Bean Hummus, Cashew Ginger Tofu, Sweet Potato Lentil Chili, Mellow Lentil Soup, Raspberry Choc Chip Scones, Hemp-anola, Goddess Garbanzos, Balsamic Maple Sauce, Potato Squashers, Chickpea Sensation Patties, Broccoli Cashew Teriyaki Stir-Fry (with broccoli & cashews), Peanut Passion Sauce (served with steamed veg & rice or noodles), Lemony Cashew Basil Pesto, Thai Chick-Un Pizza, Moroccan Phyllo Rolls, Teriyaki Quinoa... and then, most of the desserts, but especially the 5-star cookie ice cream sandwiches, chocolate pumpkin pie, chocolate mint melties, lime sucker coconut pie, nicer krispie squares, and super-charge me cookies. Hmmm, that's more than a "few" favorites, but it's hard for cooks to choose their favorite foods and recipes!! :)"After enjoying the recipes, I decided it was a keeper and worth investing in, so I thought I would buy two and give one away!

If you would like to win a copy of Eat, Drink & Be Vegan, here is what you can do to enter:

- Leave a comment of something you would like to see on this blog. A new recipe? More pictures, cooking something in particular?
- Post a link about the contest on your blog and let me know.
- Tweet about it (include me in your tweet so I know) and link back to the post.

This contest will be open until Midnight PST on June 19th. Good Luck! - This contest is now closed. Congratulations aroma-herbals.

What happens to an unattended garden in a heatwave?

noreply@blogger.com (Katerina) — Fri, 05 Jun 2009 16:07:00 +0000

As you may, or may not know, I have been attempting to become a gardener for the last 2 years now and this is my second year with my current garden. The garden lives at our cabin which means it faces several problems, but mostly critters(deer) and lack of watering. For example, right now the garden has gone 2 weeks without any water. We have had some crazy hot weather and we haven't been able to be there. (You know it's bad when Vancouver is the hottest place in the country.)

I expected things to be dead. Luckily, not so much, but everything did have an upward growth spurt that's for sure! Take a look at my swiss chard, not sure where it is trying to get to but it is a full foot from where the ground ends and its first real leaves start.

My oregano is up to my hip, and it's in a pot on the deck! Expect to see some recipes with fresh herbs in the next short while, all my herbs are out of control.

In better news I have two healthy chards, as well as a few kale and lettuce plants that look just great. I guess karmically, at least garden-wise this may make up for my dead dill!

I am prepping for another fun giveaway, so come back next week!