ROASTED BEETS WITH CREAMY GOAT CHEESE AND TOASTED SEEDS.

Beets are like candy.  Deliciously sweet, leaking juicy red colour, and easy to gobble down, beets are nature's best treat. Roasting brings out that sweet flavour even more, creating a tender, juicy bulb that is hard to call a vegetable.  But vegetable it is, and when it's in season I just can't get enough.  Especially when it's paired with a nice soft cheese and crunchy, browned pumpkin seeds.

Beetroot is not the most attractive plant out there.  It comes out of the ground with stubborn dirt clinging to its brown coloured beets and tough looking stalks.  It's an unfriendly looking vegetable.  But get inside those rough brown skins, and you'll find one of the brightest colours in nature, and an incredibly smooth, almost buttery texture.  Like your mom used to tell you, don't judge a book by its cover.

Also, don't throw out the baby with the bathwater.  Well, I'm not sure my mom ever said that one, but you catch my drift.  It's hard not to let the beets steal the show at this veggie parade, but those green stalks are actually worth some of your time too. Treat them just like you would another hearty green like kale or swiss chard and saute in a little olive oil and garlic, or throw them into a salad or soup.

Beets are also amazing nutrition wise.  They are known to have excellent antioxidants, fight inflammation in the body, high in folate and potassium, and despite their addictive sweetness, they are still low in calories.  You can also find beets in a pale golden yellow colour too.  These have a beautiful light, mild flavour and are amazing grated into salads, or just cut in slices to nibble on raw.

Roasted Beets with Creamy Goat Cheese and Toasted Seeds
8-10 large fresh beets
1/2 cup goat cheese
1/4 cup 0% plain greek yogurt
1/4 cup raw, unsalted pumpkin seeds
Coarse sea salt & fresh cracked pepper

To roast the beets, preheat the oven to 400 degrees and start by chopping off the stems and the tails, but leaving the skins on. Wash the beets thoroughly, and without drying them, place them in a double layer foil packet, sealing tightly at the top.  You may need to make two or three packets to hold all your beets.  Place the foil packets on a baking sheet and roast for about one hour.  The time will depend on the size of your beets, but you'll know they are ready when you can easily pierce the beets with a fork.  Let the beets cool until they are easy to handle, then use your fingers to slide the skins right off.

While the beets are cooling, spread the pumpkin seeds out on a baking sheet and toast them in the oven for about 5 minutes. Watch these carefully, as they will burn quickly.

Using a hand blender or a food processor blend together the goat cheese and yogurt until smooth and creamy.  Slice the cooled and skinned beets into halves or quarters, depending on their size.

On a serving plate, spread out the beets on the bottom.  Scatter dollops of the cheese and yogurt mixture over the beets. Sprinkle the pumpkin seeds on top.  Season with salt and pepper generously, as this will bring out all the flavours in the dish. Serve as is for a clean look, or give it one or two stirs to swirl the beet juices in with the cheese and create a bright pink colour.

BAKED MEXICAN SQUASH STEW. AN UNEXPECTED FIESTA.

I'm buying up spaghetti squash like there is no tomorrow.  I've found the best ones are always the really big ones.  Total coincidence, I swear.  Once roasted, and removed from the skin with a fork (see how in this post), I'm left with an enormous bowl of spaghetti like strings of squash.  So I keep coming up with different ways to eat it.

This recipe is my new favourite.  It's quick to throw together, and it's two main ingredients are squash and beans so I feel great about eating it.  It has a strong mexican flavour to it, and although it may not look super appetizing, it is actually really really good.  I couldn't stop eating it.  I was trying to photograph it, and I would pick up a stew laden chip to move it over to another spot, only to find that it had landed in my mouth and I was chewing and swallowing.  Seriously.  That has to be good right?

I do love mexican food.  It always has so much flavour and punch, and makes you feel like you are getting the best meal of your life.  Mexican cuisine is great at using fresh ingredients like ripe red tomatoes and serving it up in a way that is anything but boring.  I love the use of herbs and chili's in mexi dishes, it's nice to have flavour and heat without needing to dunk your whole head in a bucket of water.  Besides, it's often naturally gluten free, since traditional mexican cooking relies on more corn than it does wheat.

Despite my passion for mexican, I found that I don't really incorporate it much into my home cooked meals.  Now this is something that needs to be remedied.  Hence, this mexican inspired squash dish.  I wanted the squash to act as the "pasta" if you will, and the beans to become the main protein.  The enchilada sauce, cilantro, and jalapeno give it that mexican flair, and the grated cheese brings it all together in the oven.  While it's cooking, this dish really comes together.  The beans become so soft and tender, that when you take a bite you get that baked or refried bean flavour which mixes perfectly with the green enchilada sauce which is made of chilies, tomatoes, peppers and spices.

I served this up with a plate of organic corn chips, which was a really good idea if I do say so myself.  The chips are a great carrier, and give a bit of crunch to each bite.  However, you can totally just eat this by itself too.  It's pretty delicious either way.

Baked Mexican Squash Stew (Family Size)
6 cups roasted and shredded spaghetti squash
2 19oz cans of mixed beans, drained and rinsed
1 1/2 cups grated cheddar cheese, plus extra to top
1 cup enchilada sauce
1/2 cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded and finely diced

Combine all ingredients in a large bowl, then pour into a casserole dish.  Top with extra grated cheese, and cover with aluminum foil.  Bake at 400 degrees for about one hour.  Remove the foil and broil for 10 minutes to brown the top.  Serve with tortilla chips or crusty bread.

CHOCOLATE COCONUT TOFU MOUSSE. YOU'D NEVER KNOW IT'S TOFU.

 

 This dessert was inspired by Whole Foods.  I am always completely taken aback by the amount and variety of prepared foods at Whole Foods.  It's amazing!  If you need a quick dinner, this is the place to go.  Their self serve buffet bar has everything from fresh cooked salmon, to dozens of whole grain salads, to an entire row dedicated to nachos.  Yes, nachos!  Chips, cheese, any topping you could want, it's all here.  Honestly, I get a little intimidated by all of the choices and then end up choosing something small from the refrigerated section because I just don't trust myself at the buffet bar.

The other day, I was hungry for dinner but feeling a bit limited by the lack of substantial gluten free options.  So I grabbed a small salad and a chocolate tofu dessert from Whole Foods, figuring that it would do the trick.  Not only did it solve dinner for that night, but it inspired me to recreate that sweet, rich, chocolatey dessert at home as well.

Huge success.  I just loved these little bowls chocolate mousse, because they taste so smooth and decadent that you would never even know it's tofu.  It's a great option after a light dinner, since it's a bit filling itself.  I also serves very well as a make ahead dessert as it needs to be chilled, so you can literally just pull it out of the fridge.  And if you already have it in cute little dishes (or rustic mason jars) then there is no serving required either.

The ingredients for this Chocolate Coconut Tofu Mousse are simple, but important.  The main ingredient is tofu, but it is crucial that this be silken tofu.  You can find it easily at the grocery store, but just make sure you are choosing that silken option.  The chocolate I used was semi sweet chips, but this would also be very nice with a rich dark chocolate.  Finally, the coconut butter!  This was the first recipe that I put my recent Coconut Butter recipe to use in, and I'm so glad I did.  It added a wonderful layer to the chocolate flavour and coconut is always a pretty garnish.

Chocolate Coconut Tofu Mousse
1 530g package of silken firm tofu
1 cup semi sweet chocolate chips (or try dark chocolate for a luxe version)
2 tablespoons agave syrup
2 tablespoons coconut butter

Melt the chocolate in a pot or double boiler over low heat, stirring constantly until smooth.  Add all the ingredients, including the melted chocolate, to a food processor and blend until incorporated.  Strain through a fine mesh sieve, pushing through with a large spoon when necessary.  Pour the mixture into individual serving dishes and chill for at least 1 hour.  Top with coconut flakes or chocolate shavings if desired and serve.

COCONUT BUTTER. I'M COCO-NUTS ABOUT IT.

Coconut butter, is not the same as coconut oil.  Coconut oil is just that, the oil removed from the meat of the coconut.  Coconut butter on the other hand, is a thick, smooth paste, made purely from the meat or flesh of the coconut.  You'll see it sold in jars in the health food stores, possibly with a few different flavour variations as well.  I haven't purchased the product in store before, but I decided to skip right into just making it at home.  Since you can buy shredded coconut at a pretty low price, this seemed like a much more economically friendly option.

Before I even get into it, I will say that this seems to be a bit of a temperamental process.  Coconuts may just be a little bit high maintenance.  I'm not judging, but still it's something to keep in mind.  A little light reading on the wonderful internet warned me of this.  I read that without a good strong blender or food processor, this isn't going to work.  I learned that coconut lovers in Texas have a much easier time making this stuff than those in a colder, drier climate.  I learned that this could be a slow process, and patience was key.  I also learned, that people are crazy about the stuff.

Since I'm absolutely crazed over anything coconut related, I had to give it a try.  I didn't get the perfect and easy results that some people have had, but I did okay.  If you have a Vitamix, I've read that is the best tool for this and will result in perfectly smooth butter.  I don't have a Vitamix, so I used my Cuisinart food processor which I read will work if you are patient.  Don't even try doing this with a Bullet.

All you need is a lot of unsweetened shredded, desiccated, or flaked coconut.  Again, I read that flaked was the easiest to work with, but I ended up using desiccated.  Ah, well.  The instructions are simple - just blend the coconut until it forms a smooth paste.  For me, it took about 10 or 15 minutes of blending to get to the general vicinity of "paste".  This was broken up by stopping every minute or two to scrape down the sides of the blender.  I also needed to cheat a little bit.  Or maybe I didn't need to cheat, but after about 5 minutes I was sure that I needed to cheat and so I did, although perhaps a little patience would have worked just the same.  If you as well are an impatient cheater, just stream a tablespoon or two of coconut oil into the mixture while it is blending.  That will help it move along.  Then blend some more.  And some more.  And, you guessed it, blend some more.

Finally, when you can't take it anymore, pour your coco butter into a jar for storage.  Do not, I repeat, do not, store this in the fridge.  It will get hard and dry.  I know because while I set my jar aside on the counter with full intentions to leave it there, my incessant tidying up soon found me absentmindedly popping it into the fridge where it staying for the next day and a half.  I'm the worst.  So just leave it on the counter, or in the cupboard at your house.

Wondering what to do with it?  Me too.  I found a great use for it right away - and that sweet recipe will be coming soon.  But really this stuff can be incorporated into any baking or dessert that you have.  It will lend a rich creamy coconut flavour to cookies, cakes, bars, and bakes.  Rhyming was totally intentional there.  Or mix it in with a little plain yogurt to sweeten it up, spread it on some cinnamon raisin toast, melt it and pour it over fruit for dessert, or serve alongside pancakes.  It's pretty versatile.  Just make sure you give it a little love and sing..."I've got a lovely bunch of coconuts...." while you work.  Or not.  Whatevs.

BLACK RICE & BEAN SALAD WITH ROASTED RED PEPPER AND CILANTRO YOGURT SAUCE.

I'm always on the lookout for a good hearty salad.  The kind of salad that is a full blown meal.  First of all, you know it's going to be good for you.  Second, it's super easy to pack and go for work, school, or whatever floats your boat on a day to day basis.

This salad is definitely hearty, with fibre and protein packed black beans and antioxidant filled black rice.  It's pretty obvious by now that in the food category brown is usually better than white, but black is even better than brown, at least when we're talking rice.  On top of all the benefits of brown rice, black rice contains antioxidants that are missing in the brown stuff.  It's the same antioxidants that you'll find in dark blue berries.  Black rice also has a bit of a deeper, richer, sweeter flavour.

With all these good reasons to eat black rice, you'd think using it in this salad would be a no brainer, right?  In truth, the real reason I used black rice today was for looks.  That's right, it was for completely superficial reasons.  The rice isn't complaining.

The other component in this salad that's really working hard is the corn.  The corn is quickly roasted before being tossed into the salad, and that adds a ton of flavour.  Corn is naturally sweet, and roasting it is a great option to deepen that sweetness and add a smoky side to it as well.

Finally, we've got to pay our dues to the dressing as well.  It's only three ingredients, but it is strong and sweet and spicy.  It brings the salad together and gets it ready for your tastebuds.  Don't go easy on the dressing for this meal.

If you are going to pack this salad for lunch, just layer it up in a mason jar with the dressing on the bottom and the mixture piled on top.  Then when you're ready to eat, just empty it all into a bowl and mix it up.  That way the dressing won't make everything soggy, and you don't have to worry about packing a separate container.

Black Rice & Bean Salad with Roasted Red Pepper and Cilantro Yogurt Dressing
2 cups cooked black rice
1 cup frozen corn
1 cup black beans
1 tomato, diced
1 avocado, diced
1 cup diced cucumber

1/2 cup 0% greek yogurt
1/2 chopped jarred roasted red peppers
1/4 chopped fresh cilantro
Sea salt

Preheat the oven to 450 degrees.  Place the frozen corn in a colander and run under cold water, to get rid of the worst of the freeze on the kernels, and pat dry.  Don't worry about defrosting them completely.  Spread the corn in a single layer on a baking pan.  Spray lightly with oil, tossing to coat.  Roast in the oven for 10 minutes, toss the kernels, then roast again for 5 more minutes.  Remove and let cool.

Mix together all of the salad ingredients in a large bowl.  In a separate bowl combine the yogurt, roasted red peppers, cilantro and a pinch of salt.  Use a hand blender to puree together until smooth.

Toss the dressing with the rice salad immediately before serving and eat up.

BAKED EGGS. SERIOUSLY UNDERRATED.

I've only seen baked eggs on a brunch menu once or twice, but I'm not sure why more people aren't taking advantage of this versatile dish.  Served up hot, straight from the oven, baked eggs are soft and tender, surrounded by flavourful sauce and lots of warm crusty bread on the side to scoop everything up with.  Very simple to make, and very easy to cater to specific flavours or tastes, this makes a great Sunday brunch dish or even a good weeknight dinner option.

The most common style of baked eggs is to cook them in a tomato based sauce with a few herbs.  In this case, you can also throw in chunks of cooked sausage to really beef things up if that's the way you like it.  Today, I actually wanted to make a creamy, fresh baked eggs dish.  I wanted something light, yet flavourful, that would melt together with the eggs creating a smooth, comforting, brunch dish.

Brunch itself is my all time, absolute favourite, uncontested meal, ever.  You get the best of everything at brunch.  You can have eggs, bacon, sliced tomatoes, pancakes, waffles, and all of the yummy breakfast dishes that exist out there.  But then, you can also have a plate of delectable cheeses, savoury sliced deli meats, crisp salads, and warm dips.  To top things off, it is perfectly acceptable to drink at brunch.  Caesars, or mimosas, a cold beer, or a glass of white wine, these things are all okay!  Finally, it is not frowned upon to have dessert at brunch.  Yes, after you have indulged in many of the above items, you can then follow it with dessert.  Brunch is the best.

In my family, we do brunch in style.  We lay out plates and plates of food, so that everyone can have their favorites, or simply just try a little bit of everything.  My style is to fill up my plate with a bite or two from everything that I can get my hands on, and then just to sit there nibbling away, while drinking and talking, for as long as it takes.  This is supreme food pleasure for me.  I love a great dinner, but due to these fantastic family brunches, I'm always holding out for the next morning.

This baked eggs dish doesn't need to be part of a big feast.  You can use a small ramekin to make a single serving, like I've done here, if it's just for you, or if you want to served individual plates to a small group.  Or you can make this in a large baking dish too and just scoop out the servings for everyone to enjoy.  I'll be experimenting with a few more baked eggs dishes over the coming months.  But first up, let's enjoy Baked Eggs in Ricotta and Boursin.

Baked Eggs in Ricotta & Boursin 
*This is for a single serving in a small ramekin.  Simply double for each additional ramekin if you are serving a small group, or in a large baking dish if you are serving a large group.

2 eggs
1/2 cup ricotta
2-4 tablespoons herb and garlic boursin
salt and pepper to taste
Fresh herbs to garnish (I used chives, but basil or whatever your favourite is will work too)
Olive Oil

Spray the ramekin lightly with oil, and the cover the bottom of the dish in ricotta cheese, making two shallow indentations for your eggs.  Carefully break the eggs and gently pour them into the ricotta.  Scatter a few scoops of boursin over and around the eggs, being careful not to break the yolks or mix everything up too much.  Sprinkle with salt and pepper.  Bake at 350 degrees for approximately 10 to 15 minutes.  You are looking for the whites to be set, and the yolks to be thickened, but not hard.  Serve immediately with a few pieces of warm or toasted bread.

PUMPKIN SMOOTHIE. THE PUMPKIN OBSESSION HAS NOW HIT BREAKFAST.

I've covered dessert, I've covered main course, and now I shall have pumpkin for breakfast.  You know what?  During all this pumpkin eating, I often forget it's a vegetable.  It's so versatile, a mix of sweet and savory, I've started using it as often as my favourite foods.  It's like yogurt to me now.

I can't tell you if the pumpkin recipes are going to continue all year.  They may.  Be prepared.  In the meantime, sip on one of these pumpkin smoothies.  'Cause no one said smoothies are only for summer.

Pumpkin Smoothie
1/3 pumpkin puree (make your own!)
1/3 cup 0% vanilla greek yogurt
1/2 cup soy milk (or any milk of your choosing)
1/2 a banana
1 tablespoon flax meal
1 tablespoon hemp hearts
Pinch of pumpkin pie spice or cinnamon
1 tablespoon Agave nectar or honey if desired
A few ice cubes

Blend together and drink up.

PUMPKIN & RICOTTA PASTA SAUCE WITH GARLIC BRAISED ARTICHOKES.

That's right, more pumpkin!  I was resisting posting this because the pictures do not do it justice, but it's so simple and so good, that I couldn't resist.  My approach to cooking has always been simple.  I believe that if you use a few really good quality ingredients that compliment each other, then that's all you need.  It doesn't have to be fancy, or complicated.  It just has to taste good.  And if it's easy for you to make, well then that's just all the better, right?

I know that the artichokes tend to dominate this dish in the look of this dish, but really this is all about the pumkiny pasta.  I made the artichokes because they are just so fantastic looking, both in their fresh prickly state in the store, and after you've stripped 'em down and fried 'em up.  But if the artichokes seem like a bit too much work, just leave them out.  The pasta is the star here.

As you know, I've been dreaming about pumpkin a lot lately, and I wanted to make sure I incorporated it into a more savory main dish.  We can't let the desserts have all the fun.  When I think of pumpkin, I think of the smooth, rich flavour and texture of the puree.  Mixed with the ricotta, the flavour deepens and it creates a very unique, very simple, but extremely perfect pasta sauce.  It's like grown up mac and cheese.  I could eat bowls of this all day long.

Pumpkin & Ricotta Pasta
Brown rice rigatoni pasta (2 servings worth)
1/2 cup pumpkin puree (I recommend making this at home for the best flavour.  See this post to find out how.)
1/2 cup ricotta
Coarse sea salt
Chives as a garnish (optional)

Cook the pasta according to the instructions, until al dente.  While the pasta is cooking mix together the pumpkin and ricotta and throw in a generous pinch of sea salt.  Taste, and season more as desired.  Drain the pasta, and toss with the sauce immediately.  Serve hot with garnish if desired.

Garlic Braised Artichokes
6-8 baby artichokes
1 tablespoon olive oil
2 cloves garlic, minced
Salt & pepper

First, wash the artichokes.  Then prepare a large bowl of cold water and lemon juice, to keep the artichokes from browning as you prep them.  Cut off just a little bit at the stem or bottom of the artichoke.  Baby artichokes don't usually have the hard prickly/fuzzy part at the bottom so this whole heart will be edible.  Cut off the tops with a knife, about a half inch down from the top, and then peel back all the outside layers until you are left with the soft and tender artichoke heart.  Halve or quarter the heart, so that they are in large bite sized chunks.  Once you have finished one, pop it into the water while you move on to the next.

When the hearts are all ready, fill a sauce pan with about a cup of water so that there is an inch or so in the pan.  Drain the artichokes from their lemon water, then add them to the pan and heat until boiling.  Cover and simmer for 3 minutes.  Drain the water completely, and return the pan to the heat.  Adjust to medium-high, and add the olive oil, garlic, salt and pepper to the artichokes.  Saute for roughly 5 minutes, until browned.

Serve the artichokes on top of the pasta on each dish, or mix together with the pasta and sauce so that it's all incorporated.  It's good both ways, I taste tested it.  A few times.

Eat, eat, eat!

KALE CHIPS. SNACKING HAPPY.

Ridiculously expensive to buy, kale chips are also ridiculously easy to make at home.  I cannot understand paying upwards of seven bucks for a handful of these snacks when you can make a huge tray at home with a bunch of your own fresh kale.  And they are seriously yummy!   Dress them plain and simple or super sophisticated, either way the premise is the same.  Tear up the leaves, coat with oil and toppings, and bake until crispy.  Pretty simple.

Kale is one of the best greens that you can eat.  Actually, it's one of the best foods that you can eat, period.  It's dark and leafy which is always a good sign in the wonderful world of produce, because that means it's chock full of the vitamins, minerals, and fibre that your body is craving.  Kale leaves specifically are extremely nutrient rich and full of powerful antioxidants.  Kale is also a superb detoxifier, so if you're all about cleansing make sure that you've got a fresh batch of kale going into those juices and smoothies.

Now, kale chips are truly amazing because they take all that goodness and pack it in to a crunchy, salty, chip.  You really are not going to be able to eat just one of these (sorry Lays, we're over you!).  Okay, I'll admit, eating kale chips is not the same as eating a bowl full of pure steamed kale.  But hey, we're only human.

So here's the deal.  Take a head of fresh kale and rinse all the leaves thoroughly.  Then tear them into bite sized pieces (not too small as they will shrink a bit while baking) and place them in a large bowl.  Then add the seasonings, tossing to coat well.

Here's a trick to make the tastiest kale chips possible - get your hands in there and massage them!  This not only helps the leaves absorb all the tasty flavours that you've added, but it also tenderizes them too.  A basic recipe will use about two tablespoons olive oil, a healthy dose of sea salt and a pinch of pepper.  A few squeezes of lemon added to the mix is also a good option to try.

My latest flavour combination is a bit of an Asian spin, and definitely worth trying.  I used two tablespoons of sesame oil, two tablespoons of gluten free tamari (or soy sauce if you don't need gluten free), and two tablespoons of sesame seeds.

After you've given the kale all the tender loving care it deserves, spread it out on a foil lined baking sheet.  Try to keep everything in one layer without overlapping, doing two batches if necessary.  This will keep the chips from getting soggy.  Bake at 300 degrees for 30 to 40 minutes until crispy, flipping halfway through the cooking time.

Then pour yourself a glass of wine, turn on Netflix, and relax!

SPAGHETTI SQUASH. NATURE'S WAY OF SAYING "I LOVE YOU".

I am obsessed, obsessed I tell you, with spaghetti squash.  It is literally quite an amazing piece of produce.  The things it can do!  Amazing things.  I know, I know you're thinking to yourself, it's just a squash.  But it's a squash that has the ability to transform itself into noodles.  Hot noodles, cold noodles, delightful, delightful noodles.  It's so easy to do.  Just a little roast in the oven, and a plain ol' fork will turn this squash in crisp strings of veggie goodness.  Then it's up to you.

Top with a fresh spaghetti sauce, or toss with some pesto.  Treat it however you treat your favorite pasta, and you'll be in for a treat.  I know, it's not pasta.  But it is a great change to your regular dishes as it has a great texture and flavor of it's own. Besides, it's an amazing way to get your veggies in without going down the boring old side salad route.

Or, you can make this squash the star of the show, and really kick it up a notch.  This dish looks a lot like a salad, but it's really nothing like your typical greens and dressing mixture.  The unique ingredient combinations, combined with the layered serving style make this more of what I'm calling a squash and greens dish.  Yes, that's how creative my dish naming skills are.

I think I need to work on the styling of this dish.  It looks a bit like a large veggie taco.  But, who doesn't love tacos?  So maybe I was just channeling the taco deliciousness into the squash deliciousness.  However, I did not want to wait to get this posted. It's just so freaking good.

It's fresh and flavourful, such a great dinner that you can just throw together and still feel as though you've had a pretty awesome gourmet meal.  Every bite is a little bit different, with the creaminess of the avocado, the sharpness of the sun dried tomato vinaigrette, the peppery arugula, the smooth and mild ricotta, and the crunch of the walnuts, all working together perfectly.  I've eaten this for four days in a row.  Seriously, it's that good.

Spaghetti Squash & Greens & Ricotta
*I didn't measure anything for this recipe (except the dressing).  I chose a serving plate that would be big enough to feed two people and then just loaded on the amounts that felt right.  So follow your instincts!

Spaghetti squash
Ricotta
Walnuts
Avocado
Arugula
Salt & Pepper

Sundried Tomato Vinaigrette
1/4 cup sun dried tomatoes
8 tablespoons olive oil
3 tablespoons vinegar
2 tablespoons water
Pinch of sea salt
Pinch of pepper
Juice from half a lime

First, start on the magical transformation of turning the squash in spaghetti.  Cut the squash into half lengthwise, and scoop out all the inside bits and seeds.  Season with salt and pepper, and place face down on a baking sheet.  Bake at 350 degrees for about 50 minutes or until flesh is tender.  Let cool for about 10 minutes until easy to handle, then use a fork to scrape the flesh out.  It will come out in long thin pieces that look just like spaghetti.  Set aside in a bowl to cool.  I found this dish is best when the squash is room temperature or just a little bit warm.

Start on the dressing.  Blend the sun dried tomatoes, lime and vinegar in a food processor, smoothie maker, hand blender, or whatever floats your boat in your kitchen.  Drizzle in the oil and water, and continue to blend.  Add the salt and pepper to taste.

Decide if you will be serving this on individual plates or one large serving dish, and begin laying out the ingredients.  Start with the arugula and make a solid thick base for the dish with the greens.  Next, put on a very decent helping of the squash.  Don't be shy with these noodles!  Place slices of avocado in the centre and then a few healthy dollops of ricotta.  Top with walnut pieces, and drizzle the dressing all over the dish.  The dressing is quite thick and won't go everywhere, which helps to make every bite have a unique flavor.

Enjoy, and tell nature that you love it too.

SWEET POTATO & TOMATO SALAD. IT'S AUTUMN ON A PLATE.

Changing colours around us are one of the main ways we identify season changes, beyond simply colder and warmer.  In the spring we see greens in the trees and grasses, pinks and purples in the flower blossoms, and blue, blue, blue, in the sky.  In the winter, everything seems to turn shades of gray and brown.  And in the fall, vibrant autumn hues attack us from every corner. Orange is everywhere from pumpkins to leaves, accented by the reds and yellows in the trees and on the ground.  These are signs of winter coming, but it's hard not to live in the now when it's fall.

The coming of fall also has a lot of significance in the foods that we eat.  The bowls full of local berries are disappearing and in their place are root vegetables, potatoes, squash, pumpkins, and the last of the bright, colourful tomatoes.  We start eating heartier meals, working up towards a big Thanksgiving dinner perhaps?  Or maybe just enjoying the fact that you can turn on the oven without having to jack up the a/c.

Presentation of food isn't everything.  I would take taste over looks in my food any day.  But when you're eating fresh colourful produce that matches the view outside your kitchen window, well it just makes everything taste a little bit better.  The fall makes me just want to slow down a little, and enjoy every bite.

Before we lose all signs of the nice weather, I wanted to have a meal that brought together the fresh, crispness of the fall air with the warm, comforting texture of the changing season.  This dish does that for me.  It's hearty enough to be a light yet filling dinner, or it can act as a bright side dish if you are feasting your way through the night.  It's also very simple, using just a few ingredients and bringing out their individual flavours naturally.  Best of all, it's so very colourful.

Sweet Potato & Tomato Salad

4 sweet potatoes
6 tomatoes, in a variety of colours
Olive oil
Sea salt
Basil

Start by washing and roughly chopping the sweet potatoes.  I like to leave the skins on for texture and health benefits, but just run a knife over any big marks to remove those bits.  Line a baking sheet and spray or brush with olive oil, then spread the potatoes over it and lightly coat with oil again.  Sprinkle with sea salt, and roast in the oven at 350 degrees for 40 minutes, tossing halfway through the cooking time.

While that is cooking, roughly chop the tomatoes and add them to a large bowl.  Season generously with sea salt and toss.  Drizzle some olive oil over them and toss again.  Then let these little guys just sit and become more and more juicy and flavourful while the potatoes are cooking.

Let the potatoes cool on the pan, then spread them out on a serving dish or plate.  Add the tomatoes, letting them just sit on top of the sweet potatoes.  Drizzle with a little more olive oil, and sprinkle with a little more sea salt.  Throw a handful of basil leaves over the dish.  That's it.  Autumn on a plate.

ROSEMARY PARMESAN POLENTA FRIES. IT'S POLENTA MADE INTO FRIES.

There are so many different ways that you can make and eat polenta.  After you master the basic premise of this porridge, which at its simplest is water and cornmeal heated and stirred together, you can take it wherever you want.  Eat it as is for an easy side dish, top with stew or bolognese for a comforting winter meal, fry patties to serve with breakfast, or bake it up however you like.

In this case, I baked it up into fries.  I'll make anything into fries if I can.  I remember way back in the days of high school, if a girl was buying her lunch in the cafeteria that day, there was a darn good chance she was going to come out with a large serving of fries on her tray and not much else.  The boys on the other hand would get a burger with fries, or chicken fingers with fries, or a sandwich with fries.  But girls, we just wanted our fries.  As I'm writing this, I'm hoping in the back of my mind that the high school had revamped the menu a little bit to include a few more greens!

As we grew up and our tastes matured a little bit we have for the most part become at home with ordering real, healthy meals that include protein and vegetables.  But I'm sure that fries still hold a special place in the heart of many ladies out there.  Come on, what girl hasn't encouraged her partner to order fries with their meal so that they can sneak a few crispy bites from their plate once it's arrived?

Not to mention the fact that fries have really classed up their act in the past few years.  It started with sweet potato fries, which quickly became a staple at any restaurant that serves potato fries.  Then the seasonings and the dipping sauces started becoming a little more adventurous too.  If you read my last post, I mentioned that Jamie Kennedy had a whole stall at the Toronto Underground Market just dedicated to his herbed frites with sauce.

So this is my home version of fries, for all those ladies out there (boys welcome too!).  It's a bit of a different experience from the traditional potato, but with a few added goodies thrown in and some fun, healthy dips too.

Rosemary Parmesan Polenta Fries
2 cups water
2 cups milk (I used skim)
1 1/2 cups cornmeal.  Some prefer fine and some prefer coarse.  I usually use fine, but I only had enough coarse ground in my cupboard so I used that.  Either one will work fine.
1 teaspoon sea salt
1/2 cup grated Parmesan cheese  (I grated a little extra to top with before serving)
2 tablespoons finely chopped rosemary
Spray oil

Heat the water and milk in a large saucepan until almost boiling.  Then very slowly add in the cornmeal and salt with one hand, while stirring continuously with the other hand.  You don't want to stop stirring!  Otherwise you'll end up with lot's of lumps which is fine, but kind of annoying.  Cook the polenta until it's very thick.  This may take only five minutes, or it may take 15 minutes.  Just keep going until the polenta is thick enough to hold its shape.  You may need to reduce the level of heat while it's cooking so the bottom doesn't burn.

When it has thickened, remove the polenta from the heat and stir in the cheese and rosemary.  Line a baking sheet or pan with parchment paper, and spoon the polenta into the pan.  Using a spatula (or clean fingers) spread and shape the polenta over the pan into a flat square or rectangle, about 1/4 inch - 1/2 inch thick.  I found it was easier to spread after I had let it sitting for a few minutes to cool.

Let this sit in the refrigerator for at least an hour.  If you want to make it ahead you can leave it in there overnight.  Then slice into fries, or whatever shape your little heart desires and place on a clean paper lined baking sheet that has been sprayed with a little oil.  Do a quick spray over the tops of the fries as well.  Sprinkle with a little sea salt if desired.  Bake at 450 degrees for 20-30 minutes, flipping once halfway through.  Make sure you serve these babies hot!

Creamy Avocado Mint Dip
1/2 cup 0% greek yogurt (regular yogurt would work too)
Juice from one lime
Handful of mint leaves
Salt and pepper to taste

Creamy Sriracha DIp
1/2 cup 0% greek yogurt
Juice from  half a lemon
2 teaspoons sriracha sauce
Salt and pepper to taste

Using a hand blender (or whatever type of blender you have on hand) mix together the ingredients of each dip, respectively, until thoroughly combined and smooth.  Serve alongside your fabulous fries!

SWEET POTATO RICE DONUTS. NOT YOUR AVERAGE DONUT.

 I have never actually deep fried anything before.  Well, that is if you don't count attending an annual "deep fry day" party hosted by my boyfriend when we first started dating.  On that day, I watched and consumed a plethora of deep fried items, including cheeseburgers, peanut butter and jelly sandwiches, cookies, and many other random food items that never needed to be deep fried but were somehow lucky enough to become the chosen ones of the day.  I wasn't gluten free at this point, clearly.  It's a bittersweet memory filled with surprisingly delicious tastes and also a fair amount of overly full tummies and general nausea by everyone in attendance.

So perhaps I should rephrase this to, I have never deep fried anything in my own kitchen, until now.  I had originally intended on baking these little doughy balls, in an effort to keep them as healthy as possible and thereby reduce guilt for all intended victims if we decided that we needed to eat the entire batch in one sitting.  As you have probably deduced by now, I did not end up baking them.  Blame a small birthday gathering for my darling little cousin that encouraged me to go full force into donut territory and break out the oil.  Or just blame me.  That's probably more accurate.

I did a ton of research on gluten free donuts, specifically ones using sweet potato as a main ingredient.  I was looking for a sweet potato style donut specifically, in order to make them less of a gluten free version of a real donut, and more of a delicious donut that just happens to be gluten free.  That has actually become my goal in a lot of my baking - instead of replacing everything gluten filled with gluten free flour, which is undeniably not only a more difficult product to work with but also has an inferior flavour and texture to wheat flour, I constantly try to work with recipes that are more creative and use completely different and unexpected ingredients.

Often this means working with foods and recipes from different regions or cultures.  Wheat flour is a serious staple in our western diets, but is not always as common in other ethnic foods.  Which is how I came across this sweet potato rice donut recipe.  Beyond Kimchee is a Korean inspired food blog where I found not only this recipe, but also a new type of flour as well.  The author of this blog gave full disclosure - these donuts are a doughy, chewy texture that is quite unlike a donut made with wheat flour.  That's what I like to see.  I am all for trying to recreate a gluten free chocolate chip cookie that brings you back to childhood even with a difficult diet restriction - but let's also explore and create new recipes and foods that don't just adapt to being gluten free, but celebrate it.  Well, let's try anyways!

So, the donuts.  These Korean style treats are covered in a cinnamon sugar mixture, so the first taste that hits your mouth is sweet and flavourful.  On the inside, the dough behaves more like an uncooked bread dough in that it's moist, chewy, and has a satisfying heft to it.  This is because of the first main ingredient, glutinous rice flour or sweet rice flour.  Despite its two names, this flour is neither sweet, nor full of gluten.  Typically used in Asian cooking, this flour is made from a shorter grain rice, the same kind you would see in sticky rice.  It has a higher starch content, and can be used in recipes that call for a stronger binding agent (you can bet I'm going to attempt a bechamel sauce with this stuff!).  The other main ingredient, the sweet potato, gives the donuts a beautiful pale orange colour inside the donut which is a great surprise after biting into one.  I opted to use brown sugar instead of white for my donuts, which complimented the sweet potato well, so the flavour was rich and deep but not overly sweet.  I also used grapeseed oil for frying which is a healthier oil choice than other more common types (although it would work with others too).

These sweet potato rice donuts were a hit.  Yes they were deep fried, but they were also delicious and we all couldn't resist have a second or third little donut that night.  A definite keeper for those special occasions.

Sweet Potato Rice Donuts
Adapted from Beyond Kimchee

2 medium sized sweet potatoes (will be about 1 1/2 cups cooked and mashed)
2 1/3 cups glutinous rice flour (also known as sweet rice flour)
1/3 cup brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/4 - 1 cup hot milk
Grapeseed oil

1 cup sugar
2 teaspoons cinnamon

First, cook the potatoes.  Wash and scrub the potatoes thoroughly, then pierce the skins all over with a fork.  Place them on a paper towel lined plate and microwave for about 8 minutes, turning halfway.  When the potatoes are cooked, peel off the skin and discard, then mash.  Let it cool a bit so the mash is easy to handle with your hands.

In a large bowl, combine the flour, sugar, baking powder and salt.  Add the mashed sweet potato and mix thoroughly until it consists of fine crumbs with larger pea sized chunks.  Add a 1/4 cup of the hot milk and mix with a spoon.  You want the dough to come together and resemble a bread dough.  Keep adding milk by the 1/4 cup as needed, stopping when you get to the correct consistency.  You'll know it's right when you are able to handle and knead it with your hands.  If you add too much milk, the dough may become too sticky and unworkable.  Just add more rice flour until you are back to a bread dough-like consistency.

Pull a piece at a time from the dough and roll it into a ball.  Try making them a little smaller than the 1" size, as they will puff up a bit when frying.  Roll all the dough into balls and cover with a towel to keep moist while frying in batches.

Mix together the sugar and cinnamon in a small bowl and set aside.

Heat a deep pan on medium to medium-low heat, and fill with about 1 inch of oil.  When the oil is hot, drop a few balls into the pan and start rolling them around.  I was able to do about 5 at a time in my pan.  You want to do as many as you can to keep it moving, but you don't want the pan to be so crowded that they are going to stick together or not roll around to cook evenly.  Use a metal sieve with a long handle if you have it to roll them around, or a spoon will work too.  Brown the balls on all sides so that you have a nice evenly cooked donut.  Try tipping the pan sometimes to create a deeper pool of oil.  It will take 5-10 minutes for the donuts to cook through.  Remove from the pan with your sieve, and place in a single layer on a paper towel lined dish.  Then start the next batch.  After they have cooled just enough to handle, roll the donuts in the cinnamon sugar mixture and place on a serving platter.

You can cook these earlier in the day, and then let them cool completely to room temperature.  The texture and chewiness will develop more this way.  Or, if you can't wait just serve them warm.

ROASTED CHICKPEAS. AN OLDIE BUT A GOODIE.

It's true, roasted chickpeas are nothing new.  I used to make these regularly with my roommate in our tiny little galley kitchen to snack on while we watched countless episodes of Buffy the Vampire Slayer.  On vacation in the Bahamas one winter we showed our bed and breakfast owner how to make them too.  Clearly, they were a staple in my diet.  But somewhere along the way, I  forgot all about these tiny, crispy, nuggets of joy.  Chickpeas took a backseat to all of the other new and exciting foods that had crossed my path.

Welcome back chickpeas.  I recently made these again, and remembered why I loved them so much.  A good healthy snack, they occupy my hands while watching the tube, the same way that a bag of chips does, (and that could be potato chips or chocolate chips mind you)  but without all the calories or the long list of strange ingredients.  Roasted chickpeas give me that salt hit that I often crave, and that crunch that you just have to have while watching a movie, whether it's a good ol' romantic comedy or a nail biting thriller.

On a side note, I have terrible taste in movies.  It's like I actively want to turn my brain off when I turn one on.  In theory, I would love to watch something that informs me or teaches me.  In reality all I want is great clothes, good looking people, and some serious high school drama or a few hilarious hijinks.  It never ends well, let me tell you.  I can pretty much guarantee that it's going to end with me saying, "that movie was so terrible, I feel like I just lost two hours of my life".  And then I'll do it again.

But I would feel way worse if I didn't have chickpeas.  Then I would really be wasting my time.

Roasted Chickpeas
2 cups chickpeas, rinsed, drained and dried
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Place the chickpeas in a large bowl a toss with the olive oil to coat.  Add the spices and mix thoroughly.  Spread the chickpeas out on a baking sheet lined with parchment paper.  Make sure they are in one layer only, and not overlapping.  Bake at 400 degrees for about 40 minutes, tossing them halfway through the cooking to ensure they cook evenly.  I find these keep well just in a dish on the counter, so they don't lose any of their crunch.

CAVENA NUDA. IT'S NAKED SO IT'S GOTTA BE GOOD.

Cavena Nuda, also know as "rice of the prairies", is actually a naked (hull free) oat grain that looks very similar to brown rice.  But, don't go skipping over this informative text, because there is a shocking twist to this story.  Although cavena nuda may look like rice, it is actually not like rice at all...shocking right?!  I know.

First of all, cavena nuda has a unique texture.  It's very chewy, in a good way.  I personally love the texture, and it's a nice change since it's unlike any other grain.  I find that the flavour is stronger than other grains, or in other words, it actually has a flavour of it's own, which tastes a bit nutty and earthy.  It's also super crazy high in protein and fibre.  Which means that a little goes a long way when you're eating it.  And of course, it's completely gluten free.  Yay!

You can use this super oat in place of its less nutritious friend rice, in your usual recipes.  Since I'm not really the biggest rice fan out there, I like to make up new recipes for cavena nuda specifically.  It's great served hot, cooked in some broth, or mixed with grilled chicken, or topped with sriracha, but it's also a fantastic replacement for pasta in a cold salad.  Since it is so sturdy, the flavour and texture stand up to being chilled and mixed with other ingredients and dressings so well.  A mixed and dressed salad can hang out in the fridge for a few days, becoming a quick and easy lunch, without getting at all soggy.

Here's a simple cold cavena nuda salad to try out.  You can find the oat grain in the health food section of the supermarket, or at the bulk food store.

Cavena Nuda Salad
1 cup cavena nuda
1 cup chickpeas
1/2 cup feta, crumbled
2 cups chopped cucumber
2 cups grape tomatoes, halved
large handful of basil, chopped

Dressing
Olive oil
Fresh squeezed lemon juice
Salt & pepper

To cook the cavena nuda, add the cup of raw grain to 2 1/2 cups water in a medium saucepan.  Bring to a boil, then reduce heat and boil for 35 minutes, stirring occasionally.  Drain the cooked cavena nuda, and leave in the strainer to cool.  Meanwhile, prepare the remaining ingredients.  Mix everything together in a large bowl, and then add the dressing.  Start by adding the juice of one lemon and two tablespoons of olive oil with a pinch of salt and pepper.  Taste, then add more dressing and seasoning as desired.  Chill in the fridge for at least one hour before serving.

PLEASE WELCOME LENTILS TO THE STAGE.

Okay, so I'll admit this is not the prettiest dish I've ever made.  But it's the lentils fault.  Totally not mine.  I used a yellow zucchini in an effort to brighten things up.  I mean, I guess you could make it with a green one, but come on, doesn't the yellow just look better?  That's what I thought.  But let's get to the food...

Like a middle child, I feel like lentils are overlooked a lot of the time.  They're small.  They're a dull brown colour.  They can look at little mushy at times.  But let's go beyond appearances.  Lentils are a legume that provide a source of protein and fibre, making them helpful in boosting digestion and long lasting energy.  They are low in calories, and very economical in all seasons.  But they are kind of forgettable.  Again, kind of like a middle child...

I am determined to eat more lentils.  To go beyond winter soups, and make them a staple in my diet.  And not a side dish kind of staple.  A front runner, headliner, main act, kind of staple.  First born child lentils.

The good thing about lentils, is that they require no preparation, and they cook quickly.  For a weeknight dinner, this is perfect.  They are also pretty innocuous so they go well with a range of different grains, vegetables, and flavours.  All this adds up to me being able to throw a bunch of things that happen to be in my fridge into a pan, and to come out with a dinner that even my meat loving boyfriend enjoyed.

So whether the zucchini is green or yellow or even turns out to be a red pepper, please just give these lentils the accolades they deserve.

Weeknight Lentils
1 cup lentils
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 yellow zucchini, halved & sliced
1 cup cherry tomatoes, halved
1 cup low sodium vegetable broth
2 large handfuls spinach
1/4 cup chopped basil
1 tablespoon balsamic vinegar

First, rinse the lentils well.  Then place the lentils along with two and a half cups water in a small saucepan.  Bring to a boil, reduce heat to simmer, and cook partially covered for 20-30 minutes or until tender.  Drain any excess water.

Meanwhile, in a large nonstick saucepan heat the oil and add the garlic and ginger.  Saute for about one minute, then add the zucchini and cook for five minutes, until tender.  Add the cooked lentils to the pan along with the cherry tomatoes.  Pour in the broth, and simmer for five minutes until the extra liquid is absorbed.  Throw in the spinach and basil and toss well.  Add the balsamic vinegar and cook for one minute.  Serve with hot sauce.

CHILLED COCONUT CUCUMBER AVOCADO SOUP.

I suddenly realized that summer is almost over!  Next week will mark the end of August, and even though I know it can stay pretty warm in September, it's really not summer anymore.  It seems like the season went by in a flash, as though it was just a few days ago that the warm, sunny months were stretching in front of me.  Along with this realization of impending season changes, was the thought that I'd better get my chilled summer soup recipe up before the leaves start falling.  Because who wants to eat cold soup in the winter?!

But it is still summer for now, and this soup is deliciously creamy and cool.  The flavours of the avocado, cucumber and coconut milk complement each other perfectly, and the chili pepper brings a slow burst of heat to these subtle ingredients.  No cooking needed for this recipe, you can throw everything into the blender, and just have at 'er.  I garnished mine with a little fresh dill, but I think basil would also be very nice.  This Chilled Coconut Avocado soup makes a lovely appetizer for dinner, or serve for lunch with some grilled bread.  Side note:  I can eat buckets of grilled bread.  Seriously, it's like a drug for me.  Soooooo good.

Chilled Coconut Cucumber Avocado Soup

Ingredients:
1 cup lite coconut milk
5 baby dill cucumbers, peeled and seeded (or 1.5 full size cuc's), roughly chopped
1 avocado, peeled, pitted and roughly chopped
1 cup 0% plain greek yogurt
1 green chili, seeded (if you are worried about the heat, just start with half the chili and taste, then add more if desired)
3 green onions, roughly chopped
Juice from 1 lime
1/4 cup water (use more or less to reach preferred consistency)

Place all the ingredients, except the water in a blender and puree until smooth.  Slowly drizzle in the water while blending, until the soup is smooth and creamy but still a thick consistency.

Enjoy on a deck or patio, under an umbrella or even by a sunny window!

MY FATHER'S HOMEMADE HUMMUS.

My dad is an expert hummus maker.  Well, in my opinion at least.  From the time I was small, I can remember begging my dad to whip up a batch of his infamous chickpea dip for me to snack on.  And when my friends came over, I would always insist that they try this beige coloured dip that smelled very, very different from anything they had had before.

Yes, I personally introduced my white, suburban, childhood friends to this classic dip, spreading the  joy of hummus whenever I could.  Okay, so maybe it's not a global effort on my part, but really I think I did my share no?  Anyways, as soon as I had a kitchen of my own that I was willing to cook in (read: not in university, not when travelling, but only when settled with full time employment) I called up my dear father and insisted that he tell me how to make it.

Well, this was followed by much hemming and hawing and comments like "oh well, it's easy it's just chickpeas and tahini".  Full stop.  "But how many chickpeas, and how much tahini Dad? What are the specific measurements?  And what else?  And what do I do with it all?  What are the exact steps?"

Let me just say, that my father is an excellent cook.  However, we are two very different types of cooks.  I need detailed and precise instructions, and he, well he just wings it.   But, since hummus really is extremely easy to make, it wasn't long before I had the notes that I needed.  Since then, I've tweaked it slightly to my own taste preferences (come on garlic!), and lightened it up a bit so that it's a guilt free snack.  But it will always be my dad's hummus.

My Father's Hummus

1 can of chickpeas, drained (reserve liquid) / 2 cups cooked chickpeas

1/4 cup tahini

1/3 cup fresh lemon juice

3 large cloves of garlic

1 tsp sea salt

1/4 tsp cumin

1 tablespoon olive oil

2-3 tablespoons chickpea liquid (reserved from can or cooking)

Place the chickpeas, tahini, lemon juice, garlic, salt and cumin in a food processor. Mix on high until fully combined.  Then, while the blender is running, drizzle in the oil and chickpea liquid until the mixture becomes smooth, creamy and luscious.  Yes, I said luscious!  You can add more or less of the chickpea liquid to get the desired consistency.  I find that adding it slowly while the blender is on really gives it an extra creamy texture, even though the amount of oil is reduced.

I know most people eat hummus all the time, but homemade hummus is on a whole other level.  It's so flavourful and fresh, you'll want to eat the whole bowl right away.   I just dare you to try and restrain yourself from using your fingers to scrape the blender clean of any last bits of this dip.