pink peppercorn

black bean quinoa salad.

2013-06-20T08:58:00.000-07:00

Tomorrow marks the first day of summer, and even though the weather's not quite as warm as I typically enjoy this time of the year (at least in Montreal!), I guess we'll have to take what we can get! It still beats -25 degrees celcius and snow up to my eyeballs! So now that summer is just around the corner (literally), the pool's are open, the BBQ's are getting fired up, and your friends have been calling to invite you over for a little summer shindig. They'll always tell you not to bring anything..."just bring yourselves!", but we all know that's bologna! Try showing up to someone's house with nothing but your smile and your car keys and the shame will slowly set in. Especially when you're the only ones who actually followed these instructions...trust me...I've been there. So besides your swimming trunks and a 12-pack of Corona's, why not bring a nice fresh summer salad. This recipe is light and flavourful and holds up a lot better than your standard romaine lettuce soaked in Ceasar dressing with a side of soggy croutons...but don't get me wrong...I still love that shit :)

Black Bean Quinoa Salad
(Serves 4-6)

(1) cup of dry quinoa, rinsed
(1) tbsp olive oil
(1 3/4) cup of water
(1) can of black beans, drained and rinsed
(1) avocado, chopped into chunks
a handful cherry tomatoes, quartered
(1/2) red onion, diced
(1) clove of garlic, minced
(1) red bell pepper, chopped into chunks
a small handful of cilantro, diced
(1-2) limes, juiced
(1) tsp cumin
(1) tsp chili powder
(1 1/2) tbsp olive oil
salt, to taste
a squirt of Sriracha Sauce (or any other hot sauce), optional

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot, add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Chop up all the veggies and add into a larger serving bowl. Note: if you're not planning on serving the salad right away, leave out the avocado until just before serving to prevent it from browning.

Prepare the dressing by combining the lime juice, oil, cumin, chili powder and salt. Whisk it aggressively. Adjust seasoning as necessary. If you like a little heat, feel free to add a little hot sauce right to your dressing, or leave out and squirt a little right on top of your salad. Again...totally optional, omit if you don't like things spicy.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add the minced garlic while the quinoa is still warm to allow it to cook slightly.

Let the quinoa cool for about five minutes and then add to the veggie mixture along with the black beans, the dressing, and the avocado. Adjust seasoning if necessary.

Serve with tortilla chips and a refreshing, cold beer.

Enjoy!

tres leches.

2013-06-06T12:35:00.000-07:00

There are some recipes where no matter how hard I try, I can't seem to capture the deliciousness of the food through my camera. This is one of those recipes. Generally I just give up. I decide not to blog that recipe and I delete all my pictures, but I just can't do that with this recipe. It wouldn't be fair to you. Regardless of the picture above, you'll just have to picture biting into the world's most moist and delicious cake. Picture the milkiness bubbling to the surface as you cut your fork into the cake to take a bite. Picture a cake with a light spongey texture...not overly sweet, but sweet enough...and a generous helping of whipping cream on top. Now you have no choice...you all have to make it...and feel free to invite me over :).

I found this recipe on Ree Drummond's website. Some of you may know her as "The Pioneer Woman" from her food blog and her show on the Food Network. If you are still lost, follow this link to her blog...her recipes are just ridiculous.

I initially did not have high hopes for this cake. I had never heard of it and was confused by it's name "Tres Leche", as this recipe seems to include "four milks" instead of "three" (I like to count the whipping cream). But after trying it the first time, it has quickly become my go-to "just because" cake. It's a nice light dessert, you can totally make it "just because", but it's good enough to bring over to a friends for dessert. I even made it for my birthday! (Last time I make my own birthday cake though...that's just a rip off!) A friend of mine from Chile, who seems to be somewhat of an expert when it comes to tres leche cakes, is a huge fan of this recipe and has even been known to request I make it on occassion...that must be a good sign!

Tres Leche Cake

- (1) cup all-purpose flour
- (1 1/2) teaspoons baking powder
- (1/4) teaspoon salt
- (5) whole eggs
- (1) cup of sugar, divided
- (1) teaspoon vanilla
- (1/3) cup of milk
- (1) can of evaporated milk
- (1) can of sweetened, condensed milk
- (1/4) cup of heavy cream
- marachino cherries, optional

Icing

- (2) cups of heavy cream, for whipping
- (3) tablespoons sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally with cooking spray or grease with butter until coated.
Combine flour, baking powder, and salt in a large bowl and set aside.
Separate eggs into egg whites and egg yolks.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times. Before piercing, I generally like to move the cake to a rimmed platter or serving tray, so all that milky goodness stays in the cake. When I'm planning on transporting the cake, I like to use this cheapy dollar store plastic container. It's the perfect fit for my 9 x 13 cake and it's easy to travel with.
Slowly drizzle all but about 1 cup of the milk mixture over the cake—try to get as much around the edges of the cake as you can. I personally hate throwing out the remaining 1 cup of liquid, so try it in your coffee! Just remember to skip the sugar as it's plenty sweet enough!

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip the heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

I've made this cake the day before and it takes just as good! Just put the milk-soaked cake in the fridge over night and wait til the next day to add the whipped cream.

Enjoy!!!

spicy cauliflower soup.

2013-02-18T10:10:00.003-08:00

It doesn't get much easier than this. Simple, hearty and healthy, this is one of those soups you could eat bowl after bowl of and never feel guilty. I find cauliflower soup has a tendency to be really fatty with all the cream, potato and cheese added. No starch, no gluten, and no grains, this soup will leave you feeling as light as a feather!

Spicy Cauliflower Soup
Serves 4-6

- (1/4) cup of olive oil
- (1) onion, peeled and diced
- (1) carrot, peeled and diced
- (1) teaspoon ground coriander
- (1) teaspoon cumin
- (1) teaspoon chili powder
- (1) teaspoon curry powder
- (1/4) teaspoon turmeric
- (1/4) teaspoon dried chili flakes (more if you like it spicy)
- (1) teaspoon salt
- (1/2) teaspoon fresh-ground pepper
- (6) cilantro sprigs, coarsely chopped
- (1) large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
- (3) cups of chicken broth
- (3) cups of water

For garnish:

- a dollop of plain yogurt (per bowl)
- chopped cilantro or mint
- a squeeze of fresh lime juice

I generally like to chop up all my veggies first...it makes it a lot easier when you're working away at the soup.

Heat oil in a soup pot over medium heat. Add the onion, carrot, coriander, cumin, chili powder, curry powder, turmeric, chili flakes, salt and pepper. Cook, stirring often until onions are soft but not browned.

When softened, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally.

Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. I ended up using a potato masher to break down the veggies a little more.

Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.

Enjoy!

blueberry whole wheat-flax buttermilk pancakes.

2013-02-17T09:15:00.001-08:00

I know, I know...I'm a little late. Mardi Gras (a.k.a. Fat Tuesday, or Shrove Tuesday, or Pancake Tuesday...whatever you prefer) was 5 days ago, but who really has time to make pancakes in the middle of the week anyways. Joe and I decided to celebrate this, our favourite of all holidays, this weekend instead. Traditionally, this holiday came about as a way to purge your fridge of milk fats and eggs in preparation for Ash Wednesday, the beginning of the season of Lent in which many people would abstain from these rich and fatty foods. Considering the amount of cheese and butter currently in our fridge...we will not be partaking in the second part of this holiday. I would hate to see any of that cheese go to waste.

Speaking of waste (or waist), Joe and I have started to notice a slick thickening of sorts in that area lately. My excuse is that Montreal is unbearably cold in the winter, and since my winter gear can't seem to keep up, I decided to help out by adding a little extra insulation. Joe's theory has more to do with the copious amounts of cheese and bread we've been eating and our tendency to stay in and watch movies on Netflix instead of braving the -25 degree C temperatures. To each their own.

In an effort to celebrate this holiday without the added guilt, I found this great recipe for whole wheat-flax buttermilk pancakes on the Portuguese Girl Cooks blog. I tweaked it ever so slightly and added some blueberries, but feel free to adjust it by adding whatever fruit (or possibly chocolate) you prefer.

Blueberry Whole Wheat Flax Buttermilk Pancakes
Makes 6-8 Pancakes (depending of the size)

- (1/2) cup of all-purpose flour
- (1/2) cup of whole wheat flour
- (2) tablespoons of ground flax seeds
- (1) teaspoon baking powder
- (1/2) teaspoon baking soda
- (1/2) teaspoon salt
- (1) tablespoon of sugar
- (1) dash of cinnamon
- (1) cup of low fat buttermilk
- (1) teaspoon vanilla extract
- (1) large egg
- (3) tablespoons of unsweetened applesauce
- (1/2) almond milk, any type of milk would work
- blueberries, or whatever add-ins you like (apples, bananas, chocolate chips...)

In a large bowl, whisk together both flours, ground flax seeds, baking powder, baking soda, salt, sugar and cinnamon and set aside.

In a large measuring cup, measure buttermilk. Add in egg, applesauce, vanilla extract, and milk and whisk to combine.

Add the buttermilk mixture to the dry ingredients and mix until just combined. Let the batter rest for about 5 minutes.

Heat frying pan or griddle to medium heat. Add a touch of butter to the pan and allow to melt. Add the batter to the pan by the ladleful, adjusting according to the size of pancake you prefer. Note that I prefer a slightly flatter pancake, so I generally move the batter around in the pan by tipping it in a circular pattern until I achieve the desired thickness. If you prefer very thin pancakes, add an extra 1/2 cup to full cup of milk to thin the batter. Drop on blueberries immediately after ladling in batter.

Cook pancakes until there are a few bubbles on the surface and the edges are just cooked, about 2 minutes. Flip, and cook for about an additional 2 minutes or so until cooked through. The thicker your pancakes, the longer you should keep them on the griddle to prevent an uncooked, soggy centre.

Serve with maple syrup, icing sugar, jam, honey...whatever you prefer!

Enjoy!!!

a twist on a classic.

2012-12-04T15:33:00.000-08:00

Looking for a quick and tasty dinner? You've come to the right place! When Joe and I are too lazy to whip up anything too labour intensive for dinner...grilled cheese is always an acceptable go-to. When Kraft Singles on Wonder Bread dipped in ketchup just won't do, we always look in our fridge for inspiration. We'll try anything! Brie with sliced pears, Oka and hot pepper jelly, a little pesto added to a classic...it's all good!

A little visit to our Canadian-Korean friends the Jeung's this past summer inspired our latest creation. Not only do these two lovebird's create the most beautiful babies I've ever seen, they also create the most amazing Korean food I've ever tasted. Beef jjigae wrapped in sesame leaves with rice and hot pepper paste and this amazing seaweed salad...and the soup! Ahhh...I'm tempted to drop the 2 G's right now and fly to Seoul, just so they can cook for me again...and of course to get some snuggle time in with Miss Ara.

After this blissful experience, we were hooked on the umami flavour of Kimchi and headed to our local Korean food market to pick up a tub. At first we were a little unsure of how we were ever going to use up this rather large container of fermented cabbage, but after doing a bit of googling, discovered it was a pretty versatile condiment. Hence...the creation of the "So-Ko Melt" (South Korean Melt for those slightly puzzled). Joe was a little apprehensive at first, understandably so after the epic fail of my Kimchi quesadillas, but now requests these cheesy melts on a regular basis.

So-Ko Melt
(Makes 1 Sandwich)

- (2) slices of bread of your choice
- enough sliced cheese to top two pieces of bread (I used white cheddar, but anything would work!)
- Kimchi
- (1/2) an avocado, sliced
- a handful of baby spinach

I like to prepare the sandwich in the pan before turning up the heat...it gives you a few extra minutes to perfect your sandwich without burning the bottom.

Butter one side of both slices of bread and lay one slice down in a frying pan, buttered side down. Top with half of the sliced cheese. Evenly layer as much Kimchi as you like on top of the cheese.

Slice avocado and layer on top of the Kimchi. Follow with a handful of spinach. Lastly, add another layer of cheese on top of the spinach and top with second slice of bread, buttered side up. I like to add this second layer of cheese so that the bread has something to stick too and the sandwich stays together better.

Turn on your stove to medium heat. Cook for a few minutes on each side, allowing the cheese to melt while keeping an eye not to burn the bottom. Squish down your sandwich using a spatula as you go to make sure it all melts together. Cut in half and serve. Enjoy!

fresh and spicy squash soup.

2012-12-02T11:35:00.001-08:00

My mom's family, the "Vlaar's", are a rowdy bunch. We always get together for a big family feast every holiday, and while there may only be 20 or so of us, it generally sounds like a small army. I'm sure many of you can relate. After years of thanksgiving dinners, Christmas dinners, Easter dinners, birthday dinners...we've started to develop a few solid traditions. Predictable is such a negative word...I prefer reliable. We can always rely on Uncle Doug to get a rousing game of Bananagrams started. We can always count on the boys sneaking off to the basement or some back room to watch football while the girls prefer to chat or go for a walk. We can always rely on Uncle Arnie to be the last one to show up (unless Joe and I are driving separate cars...because then he'll always win). And of course, we can always count on an amazing meal.

The meal itself, over the years, has also started to become somewhat reliable. Trust me...I'm not complaining! New recipes seem to need the official "Vlaar seal of approval" to make it to the next holiday, and while some have sadly failed (Uncle Arnie's almond mashed potatoes circa 1999), others have passed with flying colours. Among the current repertoire is of course "Seven-Layer Salad", "Aunt Tina's Cheesecake", the infamous "Broccoli Bake", and this "Spicy Squash Soup". It's the perfect combination of flavour, warmth and spice, and it makes the perfect addition to any holiday meal. If you're not a fan of anything too spicy, I'd definitely cut back on the ginger and the red pepper flakes. Enjoy!

Fresh and Spicy Squash Soup

- (2) tbsp vegetable oil
- (2) onions, chopped
- (2) cloves of garlic, chopped
- (1) stalk of celery, chopped
- (1/4) cup of minced ginger root
- (1/4) cup of chopped fresh cilantro
- (2) tsp ground coriander
- (1) tsp ground cumin
- (1/2) tsp each salt and pepper
- (1/4) tsp grated lemon rind
- (1/4) tsp turmeric
- (1/4) tsp red pepper flakes
- (8) cups of peeled butternut squash, cubed
- (1) tomato, chopped
- (4) cups of chicken or vegetable broth
- (1) can of coconut milk
- (1/4) cup of fresh cilantro leaves

In a large, heavy pan or Dutch oven, heat oil over medium heat. Add onions, garlic, celery, ginger root, fresh cilantro, ground coriander, cumin, salt and pepper, lemon rind, turmeric and red pepper flakes. Cook, stirring often, for 5 to 8 minutes, or until aromatic and onions are softened.

Stir in squash and tomato. Pour in broth and bring to a boil. Reduce heat to low. Cover and simmer for about 20 minutes or until squash is tender.

In blender or food processor, puree soup in batches until smooth.

Return to pan and heat until steaming. Stir in coconut milk and heat through. Serve garnished with fresh cilantro. Note...I ran out of fresh cilantro half way through...oops!!!

pumpkin pie granola.

2012-09-18T18:55:00.002-07:00

Yes...I'm a nerd. There it is, I admit it. Yes, I clip coupons and I check out grocery store flyers online. Yes, I organize the books in my book shelf by height and of course by category as well. Yes, I watch the Bachelorette and it's even more scandalous counterpart the Bachelor Pad. And yes, I may even follow a few of the contestants on twitter (I know...shameful!). Yes, I'd prefer a night at home reading Nicholas Sparks in my purple pants and "Gangsta" tee over bar-hopping (although who doesn't like to shake things up every once in a while). Yes, I read cookbooks in my spare time. No, I generally don't like to buy things at the grocery store unless they're on sale...and yes, I make my own granola. Phew...I'm glad that's finally off my chest.

Growing up, the cool kids at school were always the ones packing dunkaroos and fruit roll-ups in their lunch box. Their parents gave them cold pizza for their lunch, and if they HAD to have a sandwich, it would always be on white bread with something fun like nutella or chocolate sprinkles. And of course they were always the ones with the "chinese noodles". Looking back, eating a bag of uncooked "Mr. Noodles" seems pretty disgusting, but it really was delicious!

While my mom now purchases drink boxes and fruit snacks for my younger brother (which is in my opinion about 15 years too late...and he is about 15 years too old for that!), we were definitely not part of the "cool" club when it came to lunches back in grade school. While we had luckily convinced my mom that whole-wheat bread was the devil, our lunches generally contained fruit, granola bars, and a sandwich (much to my chagrin). I must be getting old, because I know find myself roaming the grocery store and avoiding everything in the centre isles because they contain too many preservatives. I have become my own worst nightmare. I make my own cookies because I know what goes into them, I generally don't buy anything that that comes frozen in a box (unless it's Mike's Pizza...because that is just plain delicious), and I not only eat whole wheat bread...I make my own! Yes, I have become "granola", and therefore, I give to you this festive version of a personal favourite. Fall = pumpkins = pumpkin pie granola = Enjoy!

Pumpkin Pie Granola
(makes 8 cups)

- (3) cups of large flake rolled oats
- (2) cups of puffed rice cereal
- (1) cup of pepitas (hulled pumpkin seeds)
- (3/4) cup of chopped pecans
- (1/3) cup of roasted unsalted shelled sunflower seeds
- (3) tbsp. flax seeds
- (1/3) cup of packed brown sugar
- (1/3) cup of pure maple syrup
- (1/3) cup of vegetable oil
- (3/4) tsp. of cinnamon
- (3/4) tsp. of ground ginger
- (1/4) tsp. of ground cloves
- (1/4) tsp. of nutmeg
- (1/4) tsp. of salt

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds and flaxseeds. Feel free to mix this up as much as you like. I used a puffed quinoa cereal instead of puffed rice as well as a mixture of rolled oats and kamut flakes...be as creative as you want (or finish off all your old boxes of cereal)!

In a saucepan over medium heat, cook brown sugar, maple syrup, oil, cinnamon, ginger, cloves and salt, stirring until sugar is dissolved. It will take about 3 minutes. Keep stirring or swirling pan and watch that the sugar mixture doesn't boil over.

Pour syrup over oat mixture and toss to coat. Spread granola evenly over the two baking sheets. Note that I used aluminum foil instead of parchment paper (as I realized last minute I was out). If you choose to use aluminum foil as well, make sure to keep an eye on the granola as it seems to bake a little quicker and the bottom gets toasty quick. If you have it, I think parchment paper is definitely a better option.

Bake in top and bottom thirds of the oven, switching and rotating pans halfway through and stirring twice, until crisp and golden, about 30 to 35 minutes.

Let granola cool on pans and break up any large clumps. Store in airtight containers for up to 3 weeks or even freeze until you're ready to enjoy!

toasted sesame ginger salmon.

2012-08-09T17:42:00.000-07:00

Mmmm...doesn't that make you hungry? Blogging about food is a lot harder than one may think. It's 8:30 at night...you're sitting on your couch and the dinner you ate over two hours ago is just not cutting it any more...you're looking at pictures of food...and writing about food...and craving just about anything with salt in it...and to top it off...your're watching Diners, Drive-Ins and Dives! That "Guy" gets me every time!

Well, before I hit up the snack cupboard, here is a recipe that everyone should try at least once...although that may not be enough. This recipe has quickly become a "go-to" for Joe and I. It's not overly difficult, so it's great to whip up on your everyday Thursday night, but it's also an amazing dish to serve up if you have guests coming over for dinner. And it just looks so pretty! We eat this salmon with just about anything, but if you want to keep with the Asian flavours, serve with a side of rice, some bok choy, or a bowl of miso soup. Another tip of mine...call your husband when he's "working from home" and have him marinate the fish for you on one of his "15 minute breaks"...every little bit helps!

Toasted Sesame Ginger Salmon
(Serves 2-4 people)

- (1 1/2) lbs of raw salmon
- (1/4) cup of olive oil
- (2) tablespoons of toasted sesame oil
- (2) tablespoons of rice vinegar
- (2) tablespoons of brown sugar
- (2) tablespoons of soy sauce
- (2) garlic cloves, minced or grated
- (1) tablespoon of freshly grated ginger
- (1-2) tablespoons of toasted sesame seeds
- (4) green onions, sliced

Sesame Ginger Honey Glaze

- (1/4) cup of honey
- (1) teaspoon toasted sesame oil
- (1) teaspoon soy sauce
- (1/2) teaspoon of freshly grated ginger
- (1/2) teaspoon toasted sesame seeds (toasting isn't totally necessary)

Preheat your oven to 400 degrees F. Line a baking sheet or shallow baking dish with aluminum foil and set aside.

In a bowl, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar and whisk well until combined. Either add the salmon to the bowl of marinade and cover or place both the salmon and marinade into a ziplock bag and allow to marinate in the refrigerator for at least 30 minutes. Note that I generally cut this recipe in half as I'm only cooking for the two of us :).

Once the salmon has finished marinating, it is now time to pop it in the oven. Place your filets skin side down directly onto the aluminum foil. If you like, season your salmon with a pinch of salt and pepper and place in the oven. The cooking time will vary slightly depending on your oven and the thickness of your filets, but they will generally take about 20-30 minutes. I like to turn my oven to broil for the last 5-10 minutes to get a nice carmelized crust.

While your salmon is baking, you can go ahead and prepare the glaze. Combine all ingredients listed above in a small bowl and whisk until smooth. Set aside.

Once your salmon is finished cooking, remove from the oven. If you're unsure if your salmon is fully cooked, insert a fork into the thickest part of your filet and check out the inside. The fish should be a lighter shade of pink throughout, completely opaque, and should easily flake apart with your fork.
I like to run a thin spatula underneath the fish to separate it from the skin. Next, plate the fish and top with the glaze. Sprinkle with green onions and sesame seeds and serve. Enjoy!

summer sides.

2012-06-26T19:16:00.000-07:00

I don't know about the rest of you, but summer for me means barbequing. I have spent the last eight months of the year trapped in my little 10' by 4' kitchen slaving over a hot stove (My husband is convinced it's 12' by 6'...but don't men generally exagerate when it comes to measurements?) Either way, by the time May roles around I am itching to get outside, to smell the fresh cut grass, have the sun beat down on my pasty white skin, to look out over my big back yard, turn on the grill and start cooking. Oh...did I forget to mention that I live in Downtown Montreal? For now this is my beautiful view...

And this is my little slice of heaven...

But regardless of my sad little backyard scenario, that mean machine barbeque can cook up some fantastic burgs' and dogs' just like best of your oversized grills. And who can't grill a burger or boil a hot dog...it's the salads that really make a barbeque!
Skip the typical potato salad or pasta salad next time you're asked to bring a side dish to your family get-together and try this amazing sweet potato and black bean salad. This recipe has been adapted from a recipe originally featured in the New York Times and is a really great alternative to your typical macaroni and mayonaise. Enjoy!

Sweet Potato and Black Bean Salad

- (4) medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 to 1-inch chunks
- (2) tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper to taste
- (1) large onion, chopped
- (3) cloves of garlic, minced
- (1-2) tablespoons of minced fresh or pickled hot chile, like jalapeño
- Juice of 2 limes
- (1) tablespoon of white vinegar
- (1) teaspoon cumin
- (1/3) cup of extra virgin olive oil
- (2) cups of cooked or canned black beans, drained
- (1) cup of chopped fresh cilantro

Heat oven to 400 degrees C. Put cubed sweet potatoes on a large baking sheet, drizzle with about 2 tablespoons of olive oil (or enough to baste), toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, about 30 to 40 minutes. Remove from oven.

In a medium skillet, heat about a tablespoon of olive oil and saute the onion until tender, about 3-5 minutes. Add the garlic and chiles and saute another 30 seconds to 1 minute.

In a small bowl, whisk together the lime juice, vinegar and cumin. While whisking, drizzle in the olive oil until dressing comes together. Season with salt and pepper.

In a large bowl, combine sweet potatoes, onion mixture, black beans and cilantro and toss with dressing to coat. Serve immediately or refrigerate and enjoy later.

lindsay's homemade oatmeal.

2012-05-27T08:14:00.000-07:00

I've been meaning to blog about this recipe for months now, but the problem is that every time I make it, it's just slightly different. Kind of hard to write down a recipe that's always changing and all in my head...but here we go! I've been making a version of this homemade oatmeal for the last year now. Every Sunday night I will make a large pot of it and eat it for breakfast the next week. Wow...that just made me sound really boring! I do mix it up every once in a while...have some eggs, cereal...avocado on toast (for those of you who know my obsession with avocado)...but really, this is a staple at our house.

The great thing about this recipe is how versatile it is. Really...the ingredients listed below are but mere suggestions. Feel free to add whatever "add-ins" you like from coconut, to dried fruit, to fresh fruit...even chocolate chips! Although I personally don't think I could stomach chocolate chips first thing in the morning...but to each their own. This recipe can be made and eaten immediately or reheated whenever you like. I generally keep it in a container in the fridge and scoop a bowlful for myself for breakfast. A splash of milk or water and a couple of minutes in the microwave and presto...instant oatmeal!

One thing to keep in mind, this isn't your typical Quaker Instant Oatmeal, so don't expect it to taste like it. For starters, it's actually good for you! Depending on what you have on hand in your cupboards (and what your diet may be lacking) the sky's the limit! If you're looking to add a little fibre to your diet, some fresh fruit or a couple tablespoons of oat bran would be great. Adding a couple tablespoons of ground flax seed is a great source of antioxidants and Omega-3's. If you're trying to cut back on sugar, skip the brown sugar and maple syrup (although I must say it won't taste nearly as good!). Steel-cut oats are a slightly tougher, chewier oat and because they take longer for your body to digest, they keep you feeling fuller longer. Sorry for the spiel on nutrition, but eating this oatmeal for breakfast every morning just makes me feel slightly less guilty when a baguette and cheese becomes my dinner.

Oh...one last suggestion...buy your ingredients at a bulk store! Some grocery stores will package some of these ingredients in fancy containers with fancy labels and claim they are shipped from Ireland, but by buying everything at a bulk store, this recipe should cost you mere pennies!

Lindsay's Homemade Oatmeal

- (4) cups of water

- (1) cup of steel-cut oats

- (1) pinch of salt

- (1/4) tsp. cinnamon

- (1) cup of large flake oats (quick oats will work too)

- (1/2) cup of raisins, or any other dried or fresh fruit

- (1/8) cup of flax seeds, coconut, slivered almonds, etc. (optional)

- (2) tbsp. ground flax, oat bran, etc. (optional)

- (1) cup of milk

- (2-3) tbsp. pure maple syrup, honey, agave, etc. (depending on how sweet you like it)

- (2-3) tbsp. brown sugar or another sweetener (again...depending on how sweet you like it)

To start, add 4 cups of water to a large pan along with 1 cup of steel-cut oats. Add a pinch of salt and cinnamon and bring to a boil over medium/high heat.

Once the oats come to a boil, reduce heat and simmer for about 10-15 minutes. Make sure you keep an eye on your oatmeal at this point, stirring occasionally and watching that it doesn't boil over. You will notice that a good portion of the liquid will evaporate, but while there is still a fair amount of liquid left in the pot, add in the large flake oats, the raisins (or whatever dried fruit you may be using), the flax seeds, and the ground flax seed. Stir to combine.

Just a side note that your body has a tough time processing flax seeds properly and you don't always get all the nutritional benefits from whole flax seeds. This is why ground flax seeds and flax seed oil are far more beneficial nutritionally, but I just like to add them for some texture.

Stir in one cup of milk. This will give your oatmeal a creamy texture. Add in maple syrup and brown sugar (or whatever sweeteners you may or may not be using). Cook on low heat for another 10 minutes or so...again, stirring occasionally. You will start to see your oatmeal become a thick, creamy ooey gooey masterpiece!

And there you have it! Homemade oatmeal! Remove from heat and either serve immediately or let it cool and store in an air-tight container in the fridge.

chili...inside and out.

2012-04-21T08:21:00.000-07:00

Okay. First I must apologize. Again I have been M.I.A. for far too long. I could give you my list of excuses...busy at work, being without my camera, a little detour to Puerta Vallarta...but really...no one likes excuses. So here it is...my world famous chili! Okay...maybe not the world, but maybe Southern Ontario...or at least the Niagara Region...okay, maybe just at my house...but one day...

I know this recipe seems like an odd one to share considering it's spring and chili is generally more of a winter's night kind of meal, but for those of you living in Southern Ontario, or Montreal, or Halifax or even Trenton, Michigan...we've been teased with some warm days, but the 5 day forecast is looking cold and rainy! My solution...stay in your PJ's all day today, tune in to the "W" network and watch a cheesy romantic comedy from the 80's, and make a big pot of chili. Just a suggestion :).

This recipe is of course a spin off of another recipe I found...an award winning recipe at that. Stratford, Ontario hosts a yearly "Heartburn Day" festival where people gather to share their favourite recipe for chili, and this was one of the winners! This festival MUST be Stratford's true claim to fame...not this one hit wonder Justin Bieber :).

People's Choice Chili
(Serves 4-6)

- (7) slices of bacon
- (1) lb of lean ground beef
- (1) onion, chopped
- (1) clove of garlic, minced
- (2) tbsp of brown sugar, packed
- (1) can (19oz) diced tomatoes
- (1) can (19oz) kidney beans, drained and rinsed
- (1) can (14oz) pork and beans in molasses
- (1/3) cup of vinegar
- (1) tsp dry mustard
- (3) tbsp chili powder
- (1) tsp Worcestershire sauce
- (1/2) tsp salt
- (1/4) tsp pepper
- hot pepper sauce (however much you like)

Cook bacon over medium heat until crisp and then drain on paper towels. Crumble and set aside.

Drain fat from pan if you wish and increase heat to medium-high. Add the ground beef to the pan, breaking it up with a spoon. Add the chopped onions to the pan and continue cooking for 10 minutes or until no longer pink. The key is to have a handsome guy like this to help break apart the ground beef :).

There are two ways to proceed from here. You can either choose to bake the chili or put it in the crockpot. If you're hoping to eat the chili right away, baking it will be much quicker, but if you're making it ahead of time, letting it simmer all day is good option.
Add all the remaining ingredients to either an oven-proof casserole dish or your crockpot, including the ground beef mixture and crumbled bacon. Stir until combined.

If you're baking the chili, cover and bake at 300 degrees F for 2 hours, stirring occasionally. Remove the lid after 2 hours and bake for an additional hour, allowing the chili to thicken. If you've chosen to cook the chili in the crock pot, set to medium heat and allow to simmer for 4-6 hours, again stirring occasionally. Serve and enjoy!

coconut red lentil soup.

2012-02-20T16:00:00.000-08:00

I must explain to all of you my lack of blogging recently. It isn't that I've been too lazy, although once you hear the real reason you may beg to differ. It isn't that I haven't been cooking. Trust me...we've been eating. And it definitely isn't due to a lack of new recipes to share. Since recently joining the addictive habit of Pinterest, my camera is overloaded with new recipes we've been trying. Sidebar...I must apologize to all of you who are "following" my posts on Pinterest, as my "repins" have all been of the foodie persuasion.

The real reason for my recent absence has been due to a little technical glitch with my laptop. I have recently lost all function of my letter "e", and for those of you who think this may not be a big deal...stop and consider the number of times I have had to "copy" and "paste" just to write this paragraph! Super frustrating! And it's a "good" day when it's just my letter "e" that decides not to work. Some particularly frustrating days, my "e" along with my "d", my "s" and some days even my "c" decide not to work! Luckily this is a "good" day. My husband is convinced this problem must be some sort of virus I picked up on Pinterest, but I'm not fully convinced. I unfortunately think it has more to do with the honey that may have dripped on my computer while I was blogging about granola bars...oh the hazards of the job :)

So while I generally like to "reword" a recipe I find, this one is copied directly from 101 Cookbooks...just for my sanity. Feel free to follow the original recipe from Heidi here.

Since it's February, and since the weather in Montreal continues to dip below -20 degrees C, I will continue to make soup. And this recipe is a keeper! So tasty and hearty and according to my mom..."the kind of soup that really sticks to your ribs". For the past two weeks I've made a big pot of it on Sunday afternoon, and then enjoy it in my lunch at work for the rest of the week. For those of you who may be scared off by the raisins or the cilantro, I think it would still be great without them...maybe even with a dollop of peanut butter or sour cream on top! Don't judge...the added fat just seems to add a certain "je ne sais quoi"!

Coconut Red Lentil Soup

- (1) cup of yellow split peas
- (1) cup of red split lentils
- (7) cups of water
- (1) medium carrot, cut into 1/2 inch pieces
- (2) tablespoons of fresh peeled and minced ginger
- (2) tablespoons of curry powder
- (2) tablespoons of butter
- (8) green onions, thinly sliced
- (1/3) cup of golden raisins
- (1/3) cup (80 mL)of tomato paste
- (1) 14-ounce can of coconut milk
- (2) teaspoons of salt
- one small handful of cilantro, chopped

Give the split peas and lentils a good rinse - until they no longer put off murky water.

Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside.

Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt.

Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water for a thinner soup or simmer longer for a thicker consistency.

Feel free to eat this soup on it's own, sprinkled with cilantro and the remaining green onions, or add on top of your favourite grain; rice, barley, farro, whatever!

Enjoy!

homemade granola bars.

2012-01-19T18:15:00.000-08:00

Soy lethicin, polyglycerol polyricinoleate, hydrogenated modified palm oil, sorbitol...BHT. Just a few of the ingredients in the Quaker granola bar I was eating just the other day. While my general opinion is "if you can't read it...you probably shouldn't eat it", it's almost impossible to avoid some of the additives and preservatives they put in food products these days. While it's very important to be aware of what you're eating and putting into your body, I believe it's all in moderation. There's no sense in worrying about the miniscule amounts of sorbitol in your granola bar...I'm pretty sure no one ever died from eating a Peanut Butter Dipps bar.

My moto...do what you can. Avoiding pre-packaged foods as much as possible is a good place to start. When you make things from scratch, you can control what goes into the food you're eating. Case in point...these delicious homemade granola bars! Quick, easy and...legible! This recipe is really just a mere suggestion. There's so many things you can do with this recipe...so many variations and flavours. Mixing in cocconut, pistashios, raisins, maple syrup...trying out different cereals...adding in butterscotch chips...peanut butter...anything goes! (within reason off course).

Homemade Granola Bars

- (1/2) cup of whole nuts - almonds, peanuts, walnuts, etc.
- (1/2) cups of chocolate chips or dried fruit, coarsely chopped (cranberries, cherries...)
- (1) cup of oatmeal of high fibre cereal (like Kashi GoLean)
- (1) cup of puffed rice cereal
- (1) tbsp butter
- (1/4) cup of brown sugar
- (1/3) cup of honey
- (1) tbsp vanilla extract
- (2) tbsp of wheat bran (optional)
- (1) pinch of salt

Preheat the oven to 350 degrees F. Prepare an 8x8-inch pan with oil, butter or non-stick cooking spray.

Arrange the nuts on a sheet pan and toast for 10 minutes or until fragrant. Allow them to cool and then give them a rough chop.

Combine the chopped nuts, chocolate or fruit, and cereals in a heat-proof bowl. Use your fingers to separate the fruit if it clumps together. Note that adding the chocolate chips at this point will cause them to melt completely and give your bars an overall chocolatey consistency. If you'd prefer to have the chips mantain their structure, you can try to add them right before baking, after the sugar mixture has been added and had a chance to slightly cool. They may still melt slightly throughout the bars.

Reduce the oven temperature to 300 degrees F. Combine butter, brown sugar, and honey in a medium sauce pan and stir to moisten the brown sugar. Set over medium heat and bring to a boil, swirling the pan once or twice to make sure all the ingredients combine.

As soon as the sugar mixture comes to a full boil and the sugar is completely dissolved, remove from heat. This should take about 5 minutes.
Off the heat, stir in the vanilla, wheat bran (if you're adding it), and salt. Be careful because the sugar will bubble up. Immediately pour sugar syrup over the cereal mixture and use a heat-proof spatula to stir everything together. Make sure the nuts, chocolate or fruits, and cereals are evenly coated. Pour the cereal mixture into the pan and use the spatula or wet fingers to press the mixture into the pan as firmly as possible.

Bake 20 minutes for chewier bars or up to 30 minutes for crispier bars. Allow the bars to cool completely in the pan. Cut into approximately 8 to 10 bars, depending on the size your prefer, with a sharp knife.

I wrapped up all the bars individually in plastic wrap so they're good to go for a quick snack. The bars will keep for several weeks in an airtight container, or you can also freeze them and take them out as you need them.

Enjoy!

Lindsay

p soup.

2012-01-15T19:06:00.000-08:00

I should start this blog post with a disclaimer...pea soup was not always my favourite. To be completely honest, I couldn't stand it! The look of that nasty pork hock sitting on the kitchen counter when my mom was about to start a fresh batch, the look of the murky water in the pot as the peas began to break down, and the smell! Not a very good way to start a blog about pea soup. I am pretty sure I have officially scared everyone reading from ever trying out this recipe.

But I can honestly say that I am now a fan. While the phrase "you'll learn to like it" never worked for my relationship with beer, it did with pea soup. I definitely think it's an acquired taste, much like other Dutch foods that come to mind...droppies (salted black licorice), pickled herring, and deer meat (which I have yet to become a fan of). Another disclaimer...that not all Dutch food is questionable. There are many Dutch treats such as Kroketten (Dutch croquettes), apple floppen (basically deep-fried apples) and Boeterkoek (translation..."butter" "cake") that are all guilty of increasing the size of my dearly named "inner-tube". For those of you wondering...it's that much loved extra bit of weight that us ladies seem to carry right under our belly buttons, wrapping all the way around...similar to a child's flotation device.

Back to my soup. Pea soup, specifically Dutch pea soup (as I can't speak for the French), is one of those types of soups that can serve NOT as an appetizer to a meal, but as the meal itself. It is so hearty and filling! There is much discrepancy among the Dutch on the proper consistency of a truly great pea soup. Some people like it runny, much like an ordinary broth soup, while others prefer it thick enough to double-time as a grout to fix those nasty cracks in your tiles. Feel free to increase or decrease the amount of liquids in this recipe according to your preference.

Dutch Pea Soup (Snert)
(Serves 6-8)

- (8) cups of water or broth (chicken or vegetable)
- (500) grams green split peas
- (1 or 2) hunks of pork hock (also known as ham hock or pork knuckles) (optional)
- (2) bay leaves
- (3) cloves
- (250) grams of smoked sausage such as kielbasa (optional)
- (1) cup of carrots, sliced
- (1/2) cup of onions, chopped
- (1) cup of celery, chopped
- (1) tsp of salt (if using water and not broth), otherwise just a pinch
- (1/2) tsp of pepper

Put 8 cups of water or broth in a large pot on the stove. Add in the split peas, the pork hock, the bay leaves and cloves and bring to a boil.

Cover the pot and simmer for 45 minutes to an hour (or until the peas have cooked to a purée), stirring occassionally to make sure the peas don't stick to the bottom. You will see the broth slowly turn to a vibrant shade of green!

Remove the ham hock from the soup. This is sort of the tough part. As best as you can, remove the thick outer skin from hock and cut the pork meat into little chunks. Add the meat back to the soup along with the sausage and cut up vegetables.

Cook gently for 30 minutes. Remove and slice the sausage and then return it to the soup. At this point your soup should be ready to enjoy. Make sure to give it a taste and season with salt and pepper as needed.

Serve immediately or feel free to do like I do and store in containers and freeze.

shortbread cookies.

2011-12-16T07:08:00.000-08:00

And so the baking continues. I'm quite impressed actually. I've already made chocolate chip peanut butter oatmeal cookies (that's a mouthful!), lemon crinkle cookies, magic bars, boeterkoek and now shortbread...and my husband hasn't eaten them all! That's a Christmas miracle in itself!

I had never made shortbread until now, and not being a huge cookie eater...I'm not sure how valuable my opinion is, but these are dang good shortbread! Anna Olson...you done good! They've got all the qualities you'd want in a good shortbread...buttery, crumbly, melt in your mouth! And then the piece of chocolate on top is just the icing on the cake. Pick your favourite type of chocolate, whatever it may be! Just a word of warning...white chocolate (specifically cookies and cream) does not turn out as pretty :).

Shortbread Cookies

- (1) cup unsalted butter at room temperature
- (1/2) cup plus 2 Tbsp icing sugar
- (1/4) cup cornstarch or rice flour
- (1 1/2) cups all purpose flour
- (1/2) teaspoon salt
- (1) teaspoon vanilla extract
- Your choice of chocolate (Toblerone, Jersey Milk, Cookies and Cream...etc!), optional

Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies. If you choose to add a piece of chocolate, press whatever chocolate you like into each cookie.

Bake for 12 to 14 minutes, or until bottoms brown lightly. The original recipe called for 18 to 20 minutes, but I found my cookies started to brown on the bottoms after about 12 minutes, so keep an eye of them! Remove from cookie sheet to cool and enjoy! Freeze the cookies if you'd like to enjoy them at a later date.

magic bars.

2011-12-08T15:32:00.000-08:00

Wow. I honestly don't know where my head is these days. I have been attempting to bake over the last few weeks in an effort to give some homemade treats to some special people in my life. I know...it's very Italian of me :). Right now, those special people include our two doormen here at Chateauneuf...Tony and Larry. While I previously thought there job was semi-ridiculous, I have really come to appreciate these two over the past year living in our apartment. Besides their obvious role of keeping us all safe from random stragglers, they sign for me when a package comes and I'm not home, they seem to have a sixth sense and grab the door when I'm balancing 8 bags of groceries, and as of late, Larry's been hooking me up with a free copy of the National Post.

But about my head. I don't know if I've mentioned this before, but I like to cook...not always bake. With cooking, if I've forgotten an ingredient or two...no big deal, I'll substitute. With baking, substituting doesn't fly. It's so meticulous, and one slip up and all of a sudden you've got pancakes instead of Yorkshire Pudding. I know...not really baking, but case in point.

So my first slip up was buying baking soda instead of corn starch when attempting to make shortbread cookies. I guess it serves me right for trying to cheap out and buy no name brand...all the boxes look the same! On my next trip to the grocery store, I decided while I was there that I wanted to make Magic Bars. Apparently I didn't know the recipe too well, because I got home and realized I needed graham crumbs. Failed attempt number one. A few days later I picked up my graham crumbs, so ready, set, go. Or so I thought until I realized that evaporated milk and sweetened condensed milk are not the same thing. Failed attempt number two. This time I was halfway through the recipe, so there was no turning back. The friendly Korean lady at our local "dépanneur" and I are quickly becoming close friends. While grabbing the condensed milk, I saw some packages of chopped nuts, an ingredient I had also forgot, but previously come to terms with. I arrived home with my walnuts and milk in hand...finally ready to conquer this recipe. I bring up the recipe on my laptop and...shit...it calls for pecans and not walnuts...walnuts it is!

Magic Bars

- (3/4) cup of butter, melted

- (2 1/4) cups of graham crumbs

- (1) 14 oz. can of sweetened condensed milk

- (1 1/2) cups of semisweet chocolate chips

- (1 1/2) cups of sweetened coconut

- (1) cup of chopped pecans (or walnuts)

Preheat oven to 325 degrees F. Coat a 13x9 inch glass baking dish with non-stick cooking spray or butter. Combine graham crumbs and butter and press into the bottom of the prepared pan. Layer evenly with chocolate chips, coconut, and nuts.

Pour sweetened condensed milk evenly over the entire mixture.

Bake for approximately 25 minutes or until lightly browned. Cool completely and cut into bars or diamonds. I found the bottom layer to be a tad crumbly (although I'll admit I couldn't wait until they were completely cooled), but after putting the tray in the fridge for a while, they cut up perfectly. Store covered at room temperature or in the fridge and feel free to freeze.

mediterranean eggplant and barley salad.

2011-11-15T18:28:00.000-08:00

I know, I know...it seems like forever since my last post! It's not like I haven't been cooking! My memory card is FULL of pictures of food that I've been dying to put on the blog, but my problem lately is finding the time. For those of you who know me, and know that I'm currently only working part time, I'm sure you're shaking your heads right now. And no...I don't have kids to take care of either. So really, I don't have a good excuse. I'm just starting to understand the phrase "there just isn't enough hours in the day". Being a wife and running a home is a lot more work than I ever imagined! Cook, clean, laundry, repeat. I feel like I have a list of things that I'd like to do (maybe not "like to", but should) and just when I get through my list, the fridge needs to be cleaned again, so I start right back at the top of my list. Props to all of you who are doing this all while you take care of your kids and work full-time...or even run your own business...wow!

I was expressing this sentiment to a co-worker just the other day. My friend Helen and I have been lucky enough to be working together the last couple of months, and during one of our daily rants, we were discussing how we felt like we can't keep up with our own lives. Helen is one of those people that just can't say no, and thus works two jobs, always makes time for friends and family, and shows up to work everyday with AMAZING lunches!!!

Helen is a vegetarian and loves to experiment with recipes from various vegetarian food blogs. She brings something new and exciting to work everyday and I'm always amazed at the colours and smells packed into her Ziploc containers. Sadly, Helen had plans to move on to bigger and better things, and so we planned a little vegetarian potluck goodbye party for Helen. While my plan was to make something from her favourite food blog 101 Cookbooks I couldn't pass up the chance to make this recipe. I discovered this recipe on one of my favourite foodie blogs Smitten Kitchen and I followed it to a T (something new for me). My initial reaction when I read the ingredient list was that there was WAY too many flavour combinations going on, but somehow...it just works! A shout out to Deb at Smitten Kitchen for this amazing recipe...it was a hit!

Mediterranean Eggplant and Barley Salad
Makes 4 (main course) or 8 (side dish) servings

- (1 1/2) lb eggplant, cut into 1/2-inch cubes
- (3/4) lb zucchini, cut into 1/2-inch cubes
- (10) tablespoons extra-virgin olive oil
- (1) teaspoon salt
- (1) teaspoon black pepper
- (1) cup chopped green onion (from 1 bunch)
- (1 1/2) teaspoons ground cumin
- (1/2) teaspoon ground coriander
- (1/4) teaspoon cayenne
- (1 1/4) cups pearl barley (8 oz)
- (1) 14-oz can reduced-sodium vegetable or chicken broth (1 3/4 cups)
- (3/4) cup water
- (2) tablespoons fresh lemon juice
- (1) garlic clove, minced
- (1/4) teaspoon sugar
- (1/2) lb cherry tomatoes, quartered
- (1/3) cup Kalamata or other brine-cured black olives, pitted and halved
- (1/2) cup thinly sliced red onion, rinsed and drained if desired
- (1) cup chopped fresh flat-leaf parsley
- (1/2) cup chopped fresh mint

Preheat oven to 425 degrees F. Cut up the eggplant and zucchini into small cubes. Toss with 5 tablespoons of oil, 3/4 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Spread evenly into 2 oiled large shallow baking pans. Roast vegetables in oven, stirring occasionally, until vegetables are golden brown and tender, 20 to 25 minutes total. Remove from oven and combine vegetables into one pan to cool, reserving other pan for cooling barley.

Meanwhile, heat 2 tablespoons of oil in a large pot over moderately high heat until hot but not smoking. Add green onions, cumin, corriander and cayenne, stirring until fragrant, about 1 minute. Add barley and cook, stiring until well coated with oil, 2 minutes more.

Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, about 30 to 40 minutes. Remove from heat and let stand, covered, for another 5 minutes. Transfer to the reserved baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Now it's time to put together the dressing. Whisk together lemon juice, garlic, sugar, remaining 1/4 teaspoon of pepper, and 3 tablespoons of oil in bowl. Set aside.

To assemble the salad, combine cooled barley, roasted vegetables, tomatoes, olives, onions, mint and parsley into a large bowl. Pour the dressing on top and toss until combined well.

Feel free to make this salad a day a head of time, this will give all the flavours a chance to mingle. Cover and chill overnight, but make sure to bring it up to room temperature before serving.

Enjoy!

cheesy potato pie.

2011-10-17T11:11:00.000-07:00

Sometimes I feel like I get stuck in a rut when it comes to side dishes. White rice, brown rice, boiled potatoes, roasted potatoes, fried potatoes, mashed potatoes...blah! I feel that guy from Forrest Gump... lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad...haha! But it's true! It's always the eternal question...what do you want to eat with our fish?...or chicken?...or ribs?...or whatever's for dinner that night! You can only eat sooo much white rice.

So when I saw chef Michael Smith making a delicious looking cheesy potato pie the other day on TV, I had to try it. While his theory is "My favourite recipe...cooking WITHOUT a recipe", I'll leave that to the professionals. I followed his recipe as well as I normally follow a recipe...taking general suggestions and rough measurements. It turned out amazing! It's like a delicious slice of crispy, cheesy, potatoey goodness! I would probably describe it as deconstructed scalloped potatoes...or a big cheesy hashbrown...or as my brother referred to it, as a cheese "latke". Whatever it is...it's GOOD!!!

Cheesy Potato Pie

- (7-10) Yukon Gold potatoes (depending on the size), scrubbed clean
- (1) onion, grated
- (2) cups 35% whipping cream
- (1) teaspoon ground nutmeg
- salt and pepper to taste
- (1 1/2) cups Gruyere cheese (Medium Cheddar works as well), grated

Preheat your oven to 350 degrees F. Choose which pan you're going to be make your pie in. An oven-proof skillet or cast-iron pan work great, but a baking dish will do the trick too. Once you decide on your pan, lay your potatoes inside to fill the pan. This will give you an idea of how many potatoes you actually need to use, since potatoes come in all different shapes and sizes. My frying pan fit about 9 potatoes.

Remove the potatoes from the pan and grate them all into a large pot using the largest holes on your box grater. Follow by grating the onion and the cheese. Be sure to avoid your fingers (which I unfortunately did not). Add the grated potatoes and onions into the large pot and reserve the cheese til later.

Add the cream, nutmeg, salt and pepper to the potatoes and bring the mixture to a simmer. This preheating step really speeds up the oven time and evenly heats the potatoes.

While your potatoes are brought up to heat, heat your baking dish in the oven for at least 5 minutes. This will make sure you get a nice brown crispy edge to your pie. Once you remove your dish, lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, coating it with oil just before using. You can also line your dish with parchment paper if you're using a standard baking pan.

Once your potatoes begin to simmer, stir in the cheese and pour the entire mixture into your preheated pan.

Bake your potato pie for approximately an hour, keeping an eye on it as oven cooking times will vary. You're looking for your pie to have a deep golden brown crust. Loosen the eges with a paring knife and invert onto a serving platter while it's still warm. Cut into slices and serve.

ooey gooey.

2011-10-02T17:02:00.000-07:00

My sister Jen isn't exactly what you'd call a "Suzy Homemaker". Her idea of cleaning her bedroom is usually throwing everything into her laundry hamper, and her idea of a good meal is generally filet-o-fish. It's funny because as far as sisters go, we are VERY different. She's blonde, I'm a brunette. She's a vegetarian...I love me some meat. Jen reads literary masterpieces...I read cookbooks. My favourite past time is strolling the aisles of the grocery store (don't judge)...Jen avoids cooking JUST to avoid the grocery store. And in the kitchen...I make cookies...Jen eats my cookies! Love you Jen!!!

I do have to give her a little credit though. There are a couple things that Jen makes really well, and this is one of them. I actually had to steel this recipe from her! Jen got this recipe for buttertarts from the family of a client she used to care for, and boy are they good! They're the type of dessert that looks like you've spent the whole day in the kitchen when really...it's been an hour! I used store made tart shells, but if you like to make your own pastry, more power to you. Fill them with raisins, pecans, walnuts, or just leave them plain. Go ahead...impress your friends and family!

Jen's Buttertarts

- (2) eggs
- (1) cup of packed brown sugar
- (1/2) cup of corn syrup
- (1) tbsp vinegar
- (1/2) cup butter, softened
- (1/2) cup of raisins (optional)
- (1/2) cup of chopped walnuts or pecans
- (1) tsp vanilla
- (~18) tart shells (about 1 1/2 boxes)

Preheat your oven to 425 degrees F. Beat eggs slightly in a medium sized bowl. Beat in the sugar, corn syrup, vinegar, vanilla and butter.

Whether you're using pecans, walnuts, raisins (or a combination), stir them into the buttery mixture. If you're leaving them plain, you're ready to fill your tart shells!

Lay your tart shells out on a baking sheet lined with aluminum foil. This way if your tarts overflow ever so slightly, you won't be cleaning up a sticky mess! If you arrange the shells strategically, you should be able to fit about 18 tarts on your baking sheet. Spoon your butter mixture into the shells, filling them about 3/4's of the way (as seen in the pictures below). If you want to make the entire two boxes of shells, fill the shells with slightly less filling to stretch it out.

Slide your baking sheet into the oven and bake for about 10 to 15 minutes, until just golden brown. Keep an eye on them as each oven is different and your tarts can turn from pale to nicely tanned fairly quickly.

Let the tarts cool and then serve. Your tarts will stay fresh for quite a few days and can also be frozen for another day. Enjoy!

soups on!

2011-09-29T11:51:00.000-07:00

I swear...I wait all summer long for the temperature to dip below 15 degrees Celcius (59 degrees Farenheit for all you Americans). Don't get me wrong, I love summer, but at 15 degrees, I can wear jeans all day long without having them stick to my legs...I can flat iron my hair and not end up looking like frizzy poodle by the end of the day...and I can make a big pot of soup without turning our apartment into a sweat shop.
Soup is one of my all time favourite meals. Served with a side of fresh bread, some cheese and crackers, grilled cheese sandwiches...hmmm...it just brings me back to Sunday afternoons after church. I'm sure all you Dutchies can relate! Any true Dutch mom makes a big pot of soup on Saturday and the family gathers 'round on Sunday afternoons to a big spread of soup and buns, a big hunk of Dutch cheese (Gouda for anyone scratching their head), and possibly Boterhamworst (if someone had made it to Ramaker's that week).
My mom's typical Sunday soup was nothing you could ever write a recipe for. While it was kindly referred to as "fridge soup" in our house, that's exactly what it was! Whatever was in the fridge that week...some vegetables that were starting to go bad, a half empty jar of spaghetti sauce, a couple sausages from last nights dinner...it all went into the soup! It was never the same, but it was always good!
This soup is slightly more structured than "fridge soup". A sudden abundance of tomatoes in my fridge had me scouring for the best possible tomato soup recipe, and as I have always been a fan, I counted on the Barefoot Contessa to stear me in the right direction. While I varied slightly from the original recipe, the results were still amazing! After making this big batch for just the two of us, I was really able to experiment with it for the next week. This soup tastes great just as it is...feel free to grate some sharp cheese in it, drizzle it with a bit of olive oil or cream, or even toss in some croutons. It can also double as a marinara sauce to pour over pasta and, as I ran out of pizza sauce this week, I used it on top of pizza crust and it turned out amazing too! You could toss in some chicken or ground beef if you're looking for something heartier, or even some fresh seafood for a spin on seafood chowder! It really is the soup that keeps on giving.

Roasted Tomato Basil Soup

- (~4) cups of ripe tomatoes cut in half lengthwise (Roma tomatoes work great, but any kind works)
- (1/4) cup plus 2 tablespoons of olive oil
- (1) tbsp of salt
- (1 1/2) tsp of freshly ground pepper
- (8-10) cloves of garlic (I know...crazy!!!)
- (2) cups of chopped yellow onions (about 2 onions)
- (2) tbsp of butter
- (1/2) tsp crushed red pepper flakes (add more or less depending on your preference)
- (1) 28 oz. can of plum tomatoes (whole, diced, or crushed...however you prefer)
- (4) cups of fresh basil leaves
- (1) quart (946 mL) of chicken stock or water

Preheat your oven to 400 degrees Farenheit. Toss your halved tomatoes with 1/4 cup of olive oil, salt, pepper and about 4 or 5 cloves of garlic (whole). Spread tomatoes and garlic out on a baking sheet and roast for 45 minutes. If you're using some smaller tomatoes such as cherry or grape tomatoes, keep an eye on them as they have much less liquid in them and tend to roast faster.

In the meantime, heat 2 tablespoons of olive oil, the butter and the red pepper flakes over medium heat in a large stockpot. Mince the remaining garlic and add to the oil along with the chopped onions. Saute for about 10 minutes or until the onions start to brown.

Add the canned tomatoes (I ended up using about 3 cups of pureed Roma tomatoes instead), the fresh basil and the chicken stock. Don't worry if you don't have the full 4 cups of fresh basil, just what you have. And if you don't have fresh basil, freeze dried or regular dried basil works too. I totally recommend trying to get your hands on the real stuff, but substituting a couple heaping teaspoons of dried basil will still taste great!

Add the oven-roasted tomatoes along with any liquid left on the baking sheet.

Bring to a boil and simmer uncovered for 40 minutes. At this point you can do as you like...leave the soup as it is - super chunky, puree it slightly using an immersion blender, a regular blender or a food mill, or completely puree the soup until it's totally smooth. I like my soup with a bit of texture, so I just gave it a few quick buzzes using my immersion blender.

Season to taste and enjoy! This soup can last for at least a week in the fridge, but throw it in the freezer and it will taste just as delicious next time you heat it up!

the travelling basil.

2011-09-20T14:27:00.000-07:00

My goal this summer was to grow some fresh herbs from seed. Being that I love to cook, I know the huge difference it makes when you use fresh herbs versus dried, so I figured I'd give it a shot. How hard could it really be! I've worked in a greenhouse for at least a third of my life, so I must have picked up something along the way. My husband and I made the trip to our local Canadian Tire to pick up some supplies and (after a long debate at the CT about the cost effectiveness of growing versus buying fresh herbs) we were on our way. What are husbands for if not to give you grief when you spend too much money :)
Living in an apartment in downtown Montreal, my little seedlings definitely had some barriers stunting their growth. Not only do we have a very limited outdoor space, but what we have is completely surrounded by three other 12 story buildings. The 10 minutes of total sunshine they received each day may have been the clincher, so yes Tom...you told me so :)
As we like to travel home to the Niagara Region quite frequently, I had no choice but to bring my little seedlings along with me, as sad as they were. It had been over a month and they had barely grown more than an inch or two. There is a reason why Niagara is known as the Green Belt. All it took was a week of Niagara sun and fresh air and my basil were golden! They grew more in the one week we were in Niagara than they had for a whole month in Montreal.
And so the story continues. Every time Joe and I decided to drive home for the weekend, all my basil was loaded into a cardboard box and transported back and forth with us. It became the running joke when we'd pull up to the house after an 8 hour drive and haul a big box of fresh basil out of the back seat! But boy did I end up with a ton of healthy, hearty fresh basil.
As much as I've tried to use my basil all summer long...putting it in salads, tossing some leaves in our pasta, shredding some on top of pizza...I just couldn't use all that I had grown. What better opportunity to make pesto! Pesto works with just about everything. We toss it in our spaghetti, spread it on a pizza crust to make white pizza, you can add it to your eggs...the possibilities are endless!

Basil Pesto

- (2) cups of fresh basil leaves
- (1/4) cup of toasted pine nuts
- (2) cloves of garlic, roughly chopped
- (1/2) cup of freshly grated parmasan cheese or romano cheese
- (1/4) cup of extra virgin olive oil

Lightly toast pine nuts in a frying pan on the stove or in the oven. Make sure to keep an eye on them frequently as they tend to burn quickly (and are really expensive!!!) Set them aside and allow them to cool.

Thoroughly wash and dry all your basil leaves and measure out roughly 2 cups.

If you have a large, quality food processor, you can add all the basil in at once, but if you're working with a smaller food processor or a mini chopper, you will most likely have to do this in batches. In traditional Italian methods you would be chopping everything by hand, but who's got the patience for that :)
I was using a mini chopper, and so I did everything in small batches, adding a little extra basil each time. The goal is to add all the basil, the pine nuts and the garlic into a food processor and pulse until you achieve the desired consistency. You want to end up with a finely chopped paste, but not too finely chopped, pesto should still have some texture to it. Once you have finished processing the pesto, scoop the paste into a seperate bowl.

Finely grate about 1/2 of a cup of fresh parmasan cheese.

Stir both the parmasan cheese and the olive oil into the pesto. You don't want the pesto to be too dry or too oily, so add in the oil a little bit at a time until it becomes moist but not runny.

Now your pesto is ready to enjoy! In a sealed container, you can keep the pesto in the fridge for at least a week, but if you're not going to use it all right away, you're better off to freeze it. I actually took small pieces of Glad Press and Seal (cellophane or wax paper will work too) and made individual packets with about a tablespoon or so in each. I twisted the packets up tightly and threw them all in a ziploc bag together. You can store the bag in the freezer for months, and everytime you want to add a little pesto to your pasta, pizza, or favourite dish...presto...pesto!!!

mediterranean pasta salad.

2011-08-31T06:41:00.000-07:00

It's back. The pit in my stomach has returned. Even after a few years of being out of school, I still get butterflies this time of year. Don't get me wrong, I LOVE fall. The colours of the leaves, the hoodies returning to the racks in all the stores, sleeping with the windows open...but there's just something about this time of year that is so bittersweet. It starts like clockwork. The marineland commercials slowly start to fade from TV and they're replaced by ads for the EX. That small transition from one jingle to the next and the pit begins to form. Summer is ending, no more lazy days at the beach (not that I even had any), time to dig out the sweaters (even though the weather will remain relatively warm for the next month or so) and time to go back to school (not happening). I'm beginning to think this pit may have more to do with the media and less to do with fact.
This is my attempt to hold on to summer for just a little bit longer. Summer barbecues WILL continue and you'll all need a new salad recipe to bring to your shin-dig this long weekend, so here it is. This is one of those recipes that has been passed down so many times, I have NO idea where it originally came from. It's a staple at our house whenever potlucks are concerned...it's easy, it's relatively quick, it makes a good size portion (and is easy to double), and it keeps well in the fridge for at least a week (not that it ever lasts that long). Oh...and it's REALLY good...enjoy!

Mediteranean Pasta Salad

- (2 1/2) cups of uncooked pasta, penne, fusilli, etc.
- (1) small green pepper, cut into strips
- (1) small red pepper, cut into strips
- (1) cup of cherry or grape tomotoes, halved or quartered
- (1) cup of crumbled feta cheese
- (1/2) cup of sliced black olives (kalamata olives work well too)
- (1/2) cup of minced red onion
- (1/2) cup of fresh parsley, chopped

Vinegrette

- (1/3) cup of extra-virgin olive oil
- (1/4) cup of balsamic vinegar
- (1) large clove of garlic, minced
- (2) tsp of dried basil, or (2) tbsp fresh basil
- (1/2) tsp salt
- (1/4) tsp dried oregano, or approximately (1) tsp fresh oregano

Cook the pasta until just al dente. Rinse under cold water to stop the pasta from continuing to cook and getting too mushy.

Put the cooked pasta into a large bowl. Slice the peppers and tomatoes and add to the pasta.

Add in the crumbled feta, the chopped parsley, the olives and the red onions. Stir gently to mix up all of the ingredients.

Prepare the vinegrette by whisking together all of the ingredients.

Pour all of the vinegrette over the pasta salad and stir, making sure that everything gets covered. Refridgerate for at least a couple hours or overnight before serving. It's best if you can let it sit overnight as it will give the flavours a chance to soak into the pasta.

maple brined salmon.

2011-08-25T10:36:00.000-07:00

I think I've mentioned this before, but I'm NOT a huge fan of fish. I should clarify...I'm not a huge fan of SOME types of fish. I could eat shellfish any night of the week; a nice lobster, some mussels, even scallops! But Salmon...it's always rubbed me the wrong way. It looks pretty, and I know it's supposed to be really good for you, but it's just so "fishy" tasting. I've tried it baked, broiled, fried, covered in sauce, barbecued on a cedar plank, smothered in dill...and it's always the same...too fishy!
Joe and I keep saying that we'd like to try to eat more fish. I'm not sure we'll ever make it to the recommended two servings a week, but starting with one seems doable. I was browsing through my cookbook collection the other day, trying to decide which chef would have the BEST recipe for salmon. If I'm going to give this type of fish one last shot, I have to do it justice and prepare it the best way possible. I saw my "Oprah" cookbook sitting there and thought...if it's good enough for Oprah, well...you know the rest! I ran across a recipe for Maple-Brined Salmon, and while my initial reaction was "ewww", the fact that it said "one of the most satisfying" right underneath the title kind of swayed my opinion. That and the fact that I had a big can of maple syrup in my fridge :)
I must say that after trying out this recipe, I may just be a salmon convert. Soaking the fish in the maple brine really cut the fishy taste and rendered it tender, moist and so flavourful. The sugars from the maple syrup caramelized in the pan, so don't worry if you get a few dark spots from frying...they taste the best! One thing I learned in the process was that with fish, the fresher is always the better. There are numerous different grades and types of salmon out there with a huge range in price. Wild salmon is typically considered the best, however, I cooked up a nice fresh piece of Atlantic salmon and it was terrific. Fresh fish should not smell "fishy", so if a piece of fish smells like a fish...I'd toss it back :)

Maple Brined Salmon

- (2-4) 5 to 6 ounce salmon fillets
- (2) cups of water
- (1/2) cup of pure maple syrup
- (1/8) cup of salt
- (1) tsp. whole black peppercorns
- (1) bay leaf
- (2) tbsp. canola oil or extra virgin olive oil

In a small saucepan, bring water, maple syrup, salt, peppercorns and bay leaf to a boil for 30 seconds.

Remove from heat and cool to room temperature. At this point you can either add your salmon fillets right into your pot of brine and put the pot directly into the fridge, or you can transfer the brine into a large resealable plastic bag, add the fillets and place the bag in the fridge. Refrigerate, turning the salmon occasionally, for 1 to 2 hours.

Remove the salmon fillets from the brine and pat dry with a paper towel. Sprinkle both sides with a pinch of salt. In a large, non-stick pan over medium heat, add 1 tbsp of canola oil and heat. If you're cooking up more than 2 fillets, you'll most likely have to cook the fish in two batches, so add the other tbsp of oil for the second round. Add the salmon fillets to the skillet, skin side up, and cook until opaque throughout (approximately 4 to 5 minutes on each side).

Serve with your choice of sides and enjoy!!

super burgers.

2011-08-08T08:44:00.000-07:00

While I generally like to blog about the food when I'm posting a new recipe, this time I must blog about the company. My cousin Ashley has been a big fan of my cooking from a very young age. My biggest fan if I dare say. Ash used to come to our house every morning to catch the bus before school, and I believe she may have the keenest sense of smell known to mankind. Ash would be sitting watching TV in the basement as we all got ready for school, and I swear the instant the Pilsbury cinnamon buns were popped in the oven, Ash would appear.
She has always been a lover of good food, and I think I often use it to my advantage. It will be Monday night, the Bachelor is about to start (don't judge), and I'll message Ash to come watch it with me (because it's never as fun to watch alone). In typical fashion, Ash will give me some excuse about being tired from a hard day at work. While I could try to entice her with the best seat in the house, or just the sheer pleasure of my company, I know that food really is the way into Ash's heart. A quick mention of the chocolate chip cookies or banana bread that's in the oven and Ash is surprisingly not so tired anymore.
While the mention of my homemade hamburgers didn't quite have the same impact as say a brownie would, Ash was still down for the sampling. These burgers are a spin on a recipe from Anna Olsen. The combination of both the ground beef and pork together keep these burgers so juicy. I love to mix it up with burgers by using different cheese and toppings. If you're feeling adventurous, top the burger with some blue cheese, Oka or brie, and with the toppings, the sky is the limit. If you're more like my cousin Ash, cheddar and ketchup work just fine too :) Love you Ash!!

Super Burgers
(Makes ~10 -12 burgers)

- (1) lb. of lean ground beef
- (1) lb. of ground pork
- (1/2) cup of breadcrumbs (preferably seasoned)
- (1) large egg
- (1/2) cup of minced onion
- (1) clove of garlic, minced
- (1) tbsp chopped fresh oregano, or (1) tsp dried oregano
- (2) tbsps finely chopped sundried tomato
- (1) tbsp salt
- Cheese of your choice

Add ground beef and pork into a bowl and mix together using your hands.

Add in the rest of the ingredients and continue to mix with your hands until everything is fully incorporated. A couple things to note. First off, my onions could have been minced a little more :). Secondly, if you have access to fresh herbs, they definitely are the best, however; if not, dried herbs work just fine. I used half fresh oregano (which actually ended up being thai oregano) in mine, and half fresh basil and it tasted great! Don't be afraid to try out whatever fresh herbs you have at home...within reason :).

Once the ingredients are all combined, form into a big ball or rectangle and divide into equal portions depending on how many burgers you'd like. I ended up making 10 burgers and they were a decent size, so if you prefer smaller burgers, divide the meat into 12 portions.

Now, form the portions into burger patties. I would suggest making them a tad thinner than mine as there is relatively little fat in these burgers so they don't shrink in size.

Barbeque burgers for approximately 5 minutes on each side or until desired doneness. Add cheese near the end and allow to melt.

Top burger with whatever toppings you like and enjoy! My personal favourites are bacon, avocado, and tzatziki!

beans, beans the musical fruit...

2011-07-25T11:25:00.000-07:00

Everyone know's the rest of the song, but don't let that scare you off of this recipe. While beans do have the ability to turn your body into a musical instrument, they also pack a mean punch of fibre and protein. I know...boring! But it's true! Beans are soooo good for you and this recipe is soooo simple. Pick a few cans of your favourite legumes, mix up a batch of this homemade Italian Dressing, and you're set! Feel free to use dried beans instead and simply soak then in water overnight. This salad is a healthy option whether you eat it as a side dish, just on it's own, or throw the beans on top of a boring lettuce salad. It's a great way to get your protein this summer without consuming a quarter of a cow. You can go ahead and eat this salad as soon as it's made, or seal it up and let it marinate for a few hours or overnight. Sealed and refrigerated, you can keep this salad for up to two weeks...but you may want to consider seperate beds...

Bean Salad

- (3) 540 mL cans of beans of your choice (red kidney beans, black beans, chick peas, romano beans, etc.)

Italian Dressing
- (1/2) cup of oil of your choice (extra-virgin olive oil, vegetable oil, grapeseed oil, etc.)
- (1/4) cup of vinegar
- (2) tbsp of finely chopped onions
- (1) tsp salt
- (1) tsp sugar
- (1) tsp dry mustard
- (1) tsp dried basil
- (1/2) tsp dried oregano
- (1/4) tsp pepper
- (2) cloves of garlic, minced

To prepare, choose three cans of beans (anything goes!), drain, rinse and empty into a bowl or resealable container.

In a seperate container, mix all the dressing ingredients together and stir until combined.

Pour all of the dressing over the beans and mix it up. Cover and refrigerate or enjoy right away. If you're planning on serving it after it's been refrigerated, remove from the fridge ahead of time to allow the oil dressing to come up to room temperature. Give it a quick stir and enjoy!