This is so simple, and so yummy. Great on broccoli, rice, chicken, pork, and I’m guessing would be fabulous with a rice bowl. Continue reading
I can’t believe it’s been a year since I’ve posted a new recipe. My apologies to all, but life is what it is, and this year has been busy with taking the lead on the planning for the expansion of our community hall. Although my focus was originally to make sure that the kitchen would be of a size and plan that would see us through many years into the future, somehow I took on far more than that. We are just about to move into the tendering phase, and I can’t wait for it to get built!
A big part of my involvement has been fundraising, and usually for me that includes creating dining experiences, or supporting another event by offering food. My favourite event was creating a dinner for seventeen people, served in the meadows below our home. Long tables were set end to end, linens & china were laid, and a nine-course dinner was served. No price was set, hoping that those who would attend would pay what they felt the experience was worth. At the end of the fabulous & fun evening, we received $3500 in donations. My crew was ecstatic! Go to the Island Events page to read more….
This summer held its usual amount of dinners on our deck and lawn, and visits to others’ special summer dining places. This cheese bread has become one of my favourites to take along to contribute to the spread. I developed it over the past couple of years, to create a really good bread that is gluten-free, simply by the tradition of its roots. This simple, delicious bread will satisfy as an accompaniment to a hearty braised dinner, or even just a bowl of soup. We’ve eaten it with Salad Niçoise, bountiful garden salads, and steaks off the grill. The typical Brazilian Pão de Quiejo is served in bun form. I’ve simply moved that idea into a round form to be sliced and served. It’s a good recipe to have on hand for serving those who are eating gluten-free, while still being a great bread for everyone. Continue reading
It’s October, while we still haven’t turned on the furnace, there’s definitely a chill in the air, and it feels great to wear a sweater. My sister came over to play cards last night, actually we needed to practice as we’re having a card night with friends later this week, and we haven’t played since the spring. We played Kings Corners, which is fun, strategic, and frustrating, which for me is the perfect card game. For supper I decided to make soup in celebration of autumn, along with a simple cheese & veggie flatbread.
I wanted to make Posole, because of a dream I’d had recently. After explaining to anyone who wanted to hear (in my dream) that a bowl of heated dirt was not, in fact, true Posole, I awoke wanting to make the real thing. But living on an island, we can’t always go out and buy things like Hominy & the right Chilies. Staring into my pantry, I spotted jars of Za’atar and Sumac, and my brain clicked into place, so I grabbed them as well as smoked paprika and a tin of chickpeas. With a great chicken stock ready, and a chicken breast in the freezer, I knew that they would come together to make a hearty soup.
The meal started with a small dish of Baba Ghanoush and some sweet potato crackers, along with a yummy Sangiovese. Next up was the soup with the flatbread. The soup had so much flavour, with a deep broth, full of chickpeas, carrots, and pulled chicken. Not a huge meal, but an absolutely perfect Card Night supper.
Enjoy making this soup, as it is fragrant and warming, and follows all the methods for a delicious braised meal. Note that the mix I use for Za’atar follows. Continue reading
This summer I was asked to do a luncheon salad that with a side of bread, would make a lunch for 30 people, and would be suitable for all by providing variety. Three platters were offered, and some folks ate it like salad, while others made sandwiches from them. We have a go-to salad platter which morphs easily to suit seasonal brunches, lunches and dinners. I planned on using fresh shrimp and grilled chicken as the proteins, with a selection of veggies & fruits to complete the platters. Thinking that I should add in some egg slices, I remembered that one of the daughters of this family was extremely allergic to eggs. So, that was a no go. I checked emails, and lists but could find no reference to this allergy, however I do know that she and her wife, and their little one, would most likely be in attendance, as they had never missed one of these family events.
For the dressing I had planned on doing a Green Goddess, as well as Fresh Blueberry Dressing, and Lemon Vinaigrette. So, having decided that egg would NOT be part of these platters, I decided to try a tip I’d read about to make a egg-free (vegan) mayonnaise (mayonnaise being a very important part of Green Goddess dressing).
Using nut milk or soy milk in place of the egg, creates an extremely luscious “mayonnaise”. As with mayonnaise, you can be creative with the flavourings, however this is a classically flavoured version. The soy milk has lecithin in it naturally, which is found in eggs, which is why they are able to emulsify with oil. Nut milks usually have soy, flax or sunflower lecithin added to them. It’s the lecithin that is required! When baking for Vegans, or those allergic to eggs, I make a flax egg out of 1 T ground raw flax and 2½ T lukewarm water. Simply mix them together in a small bowl, and let rest for about 10 minutes. Use in the place of an egg. Works like a charm. Continue reading
It has been a very long time since I’ve sat down and posted to my blog. This has been a super busy year, and somehow in my brain I knew that autumn would come, and with it much needed “time”. It’s not that I haven’t been cooking, boy I have I been cooking! Add in kitchen & bathroom renovations, a new puppy, and one of our wettest fall-winter-springs on record, followed by a full on drought with smokey skies, my energies have been elsewhere… I am so happy to have these breezy, cooler, clear days that late September has brought us.
When I’m doing an event with salads as part of the buffet, I love adding robust “chop” salads. They add texture, and colour to the mix. Because a spoonful goes along way, they fit onto a plate with other foods very easily.
This salad has a little heat, and lots of texture, which is so nice with a burger or chicken dinner. It also serves well as a vegetarian main course salad for those who aren’t going for the meat from the grill. Continue reading