Chickpea & Grilled Corn Chop Salad

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

Persian Potato Cakes ~ Kookoo

IMG_8422We went out in the boat this week for a late afternoon trip over towards the Secretary Islands.   So often the channel between Thetis and the small island group is very choppy, but that day it was beautifully calm. We were able to look at all the amazing rock formations, centuries old yew trees, and an abundance of seals.

It’s rare not to see a seal when you’re in these waters, but there were more than usual. Whether they were resting on rocks or in the water, they were all around. I suppose the fishing was good!

It was a lovely prelude to our fish & chips at Vesuvius, trying to squeak another wonderful dinner at the Seaside Restaurant before the days are too short.

The trip back was full of a late summer’s evening light, resting on the sandstone cliffs of Tent & Penelakut Islands. We could all feel the bit of chill in the air, reminding us that autumn isn’t far off.IMG_8314

September is our month for getting all those outside jobs done before fall really does set in, easy suppers, served late, and quickly getting back outside to do evening chores before dark. Meals have to be quick on these days, so I’m always looking for new ways to make that happen. Working on the middle-eastern menu for the island’s recent Summer Soiree, I found the lovely Persian vegetable & egg cakes called Kookoo. They are so versatile, and easy to make. We did a potato version as one of the appetizers. Our Gypsy-King musician, Barra, was so excited to have these treats from his heritage. His enthusiasm made them a hot item!

Somehow I’ve gone from centuries old yew trees and seals to middle-eastern traditional cuisine, but it all fits; a dish that is new to us, but traditional to others. It’s all about where we come from, and where we are today. Continue reading

Black Bean & Quinoa Wraps

IMG_7238Earlier this spring I was catering for a large group, and was asked to provide a 50/50 split of vegetarian and meat sandwiches or wraps. This is so standard now, as many non-vegetarians simply don’t want to be eating meat at every turn.

The vegetarian wraps would need to be sustaining, not just filled with veggies & sauce. I decided to do a mix of beans & quinoa, which would keep these folks energized all afternoon. The resulting mixture made for one of the best wraps I’ve ever had, a good ratio of filling to wrap, with a nice blend of textures.IMG_7214 Continue reading

Bombay Chicken Cups

IMG_7241This is a delightful little appetizer that is refreshing, and nutritious. It works well in any season, is easy to prepare, and different enough to interest your guests.

At a recent dinner, we set out a platter of four-dozen of these, and the platter was emptied within 10 minutes. They are truly a little nibble. Light and fresh, just perfect before a meal, or as a refreshing addition to an appetizer buffet.

They can be served in tiny pastry cups, croustades, or as shown here, in tortilla chips. Continue reading