Inspired Edibles

~ real food, balanced living ~

Roasted Honey-Dijon Potatoes with Fresh Rosemary

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So I have this reflex — let’s just call it the Canadian reflex — that kicks into high gear somewhere around the back half of September.  It’s a not-so-quiet anxiety of sorts that appears to be hardwired into my brain and prevents me from staying inside on unseasonably warm, sunny days.  Try as I might to tie my ankles to a piano, I cannot stop myself from dropping everything to dart outside and soak in those last, delicious days of summer.

And what now.

There appears to be no sign of fall.  No changing weather and no turning leaves.  No cold breeze in the air to trigger the resurrection of warm, cozy sweaters or signal the desire to sit with a warm cup of ginger tea.  No more excuses to linger and no need to savour the fleeting moment.

The weather is precisely the same here, every day.  Sunny. Warm.  Rest and Repeat.

(I’m not certain that’s a complaint.  Merely an observation).

But I will say that my body and brain don’t quite know what to make of it yet.

And while I’m not seeing the seasonal transition, I know my loved ones are experiencing it and in a weird kind of way, I’m living it too (a bit like a phantom fall).  So in honour of fall and the flood of memories and sensory delights it represents, I’m sharing one of our family’s favourite autumnal sides.  A delicious roast potato recipe that truly could not be any simpler. It will take you about 5 minutes to whip-up the glaze for these potatoes and the rest is cooking time.  You can even chop the potatoes ahead of time and store them in a bowl of water in the fridge overnight.

I often make this recipe with sweet potato but I recently picked up some lovely spuds from a local grower and decided to use them here.

Keep those fingers off the prize until they’re done — the exquisite aroma will tempt you no end!

Roasted Honey-Dijon Potatoes with Fresh Rosemary
 
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Succulent & Aromatic Roasted Potatoes in a Honey-Dijon Sauce with fresh Rosemary
Author:
Serves: 8
Ingredients
  • 2 lbs (1 kilo) of potatoes (about 8 medium sized) skin on and each cut into 8 pieces
  • 3 Tbsp (60 mL) olive oil
  • 3 Tbsp (45 mL) whole grain Dijon mustard (the one with the visibly large mustard grains)
  • 2 Tbsp (30 mL) honey
  • ½ tsp onion salt
  • ¼ tsp coarse black pepper
  • optional: 2 Tbsp (30 mL) chopped fresh rosemary plus more for garnish
Instructions
  1. Heat oven to 425 F
  2. Wash potatoes thoroughly. Cut each potato in half and then each half into four (for a total of 8 pieces per potato). I like nice chunky pieces but you could further divide if you prefer smaller.
  3. Place washed and cut potatoes in a bowl large enough to accommodate hand-mixing.
  4. Meanwhile, in a small bowl, whisk together honey-Dijon glaze ingredients: olive oil, mustard, honey, rosemary and sea salt.
  5. Pour honey-Dijon glaze over potatoes and, using your hands, massage the glaze into the potatoes making sure they are well coated.
  6. Place coated potatoes on a lightly greased foil covered baking sheet (scooping up all of the delicious glaze), and making sure the potatoes are spread out and not touching each other.
  7. Place baking dish or baking sheet on the top rack in the oven. Cook for approximately 25-30 minutes (depending on your oven) until potatoes have softened and are beginning to take on a nice roasted color. Make sure to give the potatoes a flip or a shake once or twice during the roasting process.
  8. Depending on the final colour of your potatoes, you can turn the broiler on and allow potatoes to sit for another 5 minutes (be sure to watch them!) until they have achieved that dynamite golden hue. The potatoes from this photo series were directly from oven baking -- no broiling required.
  9. Allow potatoes to cool before enjoying with a few additional sprigs of rosemary, as desired.
Notes
Potatoes: be sure to use fresh potatoes for this recipe (variety of choice but with a good skin on) -- older potatoes tend to be softer and will be mushy when roasted.
Make Ahead: you can prep the potatoes a day ahead and simply store in a bowl with a little water in the fridge.
Cooking Time: be sure to keep an eye on the potatoes while they cook as oven types and temperatures vary widely and you wouldn't want to burn these lovelies.

Fresh Blueberry Salad with Chèvre Medallions and Champagne Vinaigrette

By 18 Comments

Nothing remains as it was.
If you know this, you can begin again
with pure joy in the uprooting.
 
                                               ~ Judith Minty
~~~~~

Everyone moves from time to time and in terms of life injuries, well, it’s just not that significant.

But when you’re preparing to leave the city where you’ve raised your children from infants to teenagers and every corner of every street flashes a memory, the task takes on a different weight.

Sure, there are plenty of good reasons to be attached to this city. Consistently ranked among the best communities to live in Canada and one of the cleanest and highest quality living cities in the world, there’s no doubt, Ottawa is a gem.

But that’s not what I’ll miss most about home.

No. My heart is breaking leaving this city because there isn’t a corner of this well-traveled neighborhood that doesn’t remind me of the fifteen years we’ve spent living it.  From the crawling stage to the dirt eating stage to the mound of grass where our youngest found his first four-leaf clover, to the epic meltdown on Bank street that saw a certain three year old boy strip down to his bare skin one painstaking item of clothing at a time until he stood there planted in his resolve, his thirty pound frame shivering in the wind, casting a look back at me that let me know, we had just begun.

And the funniest things are occurring to me too. The thought that our phone number will never ring to us again; the idea that we are deserting the ash tree we planted in our backyard when it was only three inches tall — how long will it live and will I ever see it again? The fact that I won’t get to say goodbye to everyone including all the so-called strangers I run into every single day (is it weird that I am now possessed with an urgent need to meet them?) and the stretch of wall in our kitchen (the great wall) where our boys – and every guest, friend and family member – who entered our home measured themselves – a collection of graduated marks and honors, now covered over in builder beige.

Whenever I feel like I’m going to lose it, which happens a fair bit, I find myself holding on to Dr. Seuss:


We are so blessed to have spent fifteen incredible years in this beautiful city with its spirited inhabitants.  I am now intimately acquainted with every tree-lined dog walking path, soccer pitch and hockey arena scattered across eastern Ontario (in fact, I can even tell you the mean temperature inside each of those arenas — yup, I’m even going to miss freezing my butt off!).

So we move forward, with open hearts and optimism.  And we have so many people to thank for supporting us both while we lived here and during our warp speed transition out of the city. Family, friends and neighbors who have extended their hands and celebrated our final days — thank you for making us feel so well surrounded and loved. That’s what we will remember most.

Fresh Blueberry Salad with Chèvre Medallions & Champagne Vinaigrette

Fresh Blueberry Salad with Champagne Vinaigrette 

For the Salad:
  • 4 cups (1 L) baby spinach or fresh greens of choice
  • 1 cup (250 mL) arugula (rocket)
  • 1 bundle seasonal white asparagus, gently steamed and cut into bite sized pieces
  • 1 cup (250 mL) fresh blueberries 
  • 1/4 cup (62.5 mL) toasted pine nuts or nuts/seed of choice
  • 8 ounces (225 grams) chèvre (goat) cheese log, I used one seasoned with herbs

For the Champagne Vinaigrette:

  • 4 Tbsp olive oil (60 mL)
  • 2 Tbsp (30 mL) champagne vinegar
  • 1 tsp (10 mL) fresh lemon zest
  • 1 tsp (10 mL) honey 
  • 2 tsp (10 mL) grainy dijon mustard
  • sea salt and coarse pepper to taste


Serves 4

Nutrition Notes:

Rich in fibre and low in calories, blueberries rank among the highest in antioxidant value by weight in relation to other fruit.  These dazzling blue gems obtain their color from a group of phytochemicals called anthocyanins that help guard against cataract, glaucoma, ulcers and even certain types of cancer.  

Studies have also shown that blueberries may reduce LDL cholesterol levels and blood pressure.  And there’s more.  Research suggests that eating blueberries regularly may protect brain cells and lower the risk of Alzheimer’s disease by combating free radical damage, reducing inflammation and increasing the clearance of toxic proteins that accumulate with age.  

 

All this from a brilliant berry that is bursting with flavor – talk about a great deal!

 

Directions:

Place spinach (or other greens), arugula, cooled asparagus pieces and blueberries together in a large bowl.

In a small dry skillet, sauté pine nuts over lowest heat just until they are gently browned and fragrant (be sure to watch carefully to ensure that you don’t burn the nuts — pine nuts are expensive!).

Add toasted pine nuts to salad bowl.

Meanwhile, in a small container with fitted lid, combine vinaigrette ingredients and shake vigorously before drizzling over salad.  Taking care not to mash fruit, mix salad ingredients together until well integrated with vinaigrette.

Divide salad among 4 plates and top each plate with 3 slices (medallions) of chèvre.

© Inspired Edibles

 


the majestic ash tree we planted in our backyard 12 years ago

I was 7 months pregnant, the tree was only 3 inches tall

a warm greeting for baby brother

moments after arriving home from hospital

A slice of the great wall

(a tough thing to capture in all of its sacredness ;-)

our first summer at the cottage 10 years ago…
(we are not selling our cottage!! in fact, it is my covert plan to return to Ontario

every summer for most of the summer — shhhhh… don’t tell a soul ;-)

~~~~

Dear friends and faithful supporters of Inspired Edibles, please bear with us as our family settles in to our new home and life in California — we can’t wait to reconnect and share our new adventures with you!

 

~~~~

Revamped Greek Salad with Lemon-Tarragon Vinaigrette

By 12 Comments

There’s a new pizza place in town and it’s proving itself to be no ordinary joint.

With its signature fresh thin crust offered in a choice of honey oat, dusted cornmeal or gluten free and a combination of 32 different toppings (forgive me but I must list just a few: grilled eggplant, grilled zucchini, snow peas, artichoke, pear, avocado, spicy havarti, brie, goat cheese, arugula, fresh tarragon (!), coriander-yogurt drizzle (!!), roasted portobello, shiitake, cashews, pecans, chorizo sausage, tandoori chicken, prosciutto, sirloin steak…).  Good heavens, where was I going with this?  Right. This new pizza place is quickly ascending to wild popularity.

If you were ever looking for an excuse to treat yourself, this may well be the spot.

But wait, I haven’t even gotten to my favourite part yet!

Pizza hysteria aside, it’s the salads that have stolen the show for this gal. You can always tell the mark of a quality restaurant by the time and effort they put into their sides. And ZaZaZa Pizza nails it. The complimentary house coleslaw with chili-lime vinaigrette is lip-smacking, eye-watering delicious (yup, I like it that much) and the plat de résistance for me, the Feta Crunch Salad with Lemon-LuLu Dressing may well be the best Greek inspired salad I have ever tasted.

So today, I’m putting my own spin on this bountiful and nutritious Greek salad – a relatively painless task given our family’s deep affection for this delicious dish.

I hope you enjoy it as much as we do! 


Revamped Greek Salad with Lemon-Tarragon Vinaigrette

For the Salad:

  • 3 large tomatoes, diced or 1 carton of cherry tomatoes sliced in half
  • 1 cucumber, sliced and chopped into bite sized pieces
  • 1 yellow bell pepper, chopped into bite sized pieces
  • 1 red bell pepper, chopped into bite sized pieces
  • 1 orange bell pepper, chopped into bite sized pieces
  • 1/2 red onion, thinly sliced or chopped as desired
  • 1/2 cup (about 70 grams) crumpled or cubed feta cheese
  • 1/2 cup sliced Kalamata olive

For the Lemon-Tarragon Vinaigrette:

  • 1/4 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp white rice vinegar
  • 2 Tbsp fresh tarragon, finely chopped
  • 1 tsp brown sugar
  • 2 tsp grainy Dijon
  • Sea salt and cracked black pepper to taste

~~~~~

Directions:
Serves 4

Assemble all salad ingredients in a large mixing bowl.

In a separate small container with fitted lid, place all vinaigrette ingredients.  Cover lid and shake well before drizzling vinaigrette over salad.

Distribute salad into individual bowls and enjoy.

Kumato® and Fresh Mozzarella Salad with Sweet Basil and Balsamic

By 22 Comments

Irie.
In Jamaican Patois, irie represents a condition of complete peace and contentment with one’s current state of being.  Or, more literally, irie means everything is alright.
So as our family returns from a glorious week on the island of Jamaica and the snow continues to fall outside my window, I find myself hanging on to this beautiful way of life that gently seduces and disarms even our most tightly wound North American ways.
Sometimes we have to quiet the noise inside ourselves to begin hearing the beauty that surrounds us.  That’s what Jamaica represented for me.
I will be sharing some of our favourite island recipes and memories over the coming weeks but for today, I’m easing back into things with a simple and delicious salad featuring the novel and rather handsome looking kumato tomato.

Spotlight: Kumato® Tomato

 
If you haven’t heard of the kumato® tomato, you are not alone!
 
First grown in Europe, the kumato® is said to originate from the wild tomato and has been developed over the past decade or so through a careful process of cross-breeding by plant specialists Syngenta.  The kumato® is actually a patented hybrid tomato that is now grown across Europe, Mexico and in Canadian greenhouses. 
 
Syngenta owns the patent to the kumato® and as such, retains all rights to the kumato’s growth.  Syngenta is said to handpick its select growers who, according to the company website, are required to follow ‘strict protocols and crop management procedures’. However irksome and manipulative – if not highly unusual – a patent ownership on a tomato may sound, this is not to automatically infer that the kumato® is genetically engineered.  In fact, Syngenta goes out of its way to dispel this notion on its website where it provides details regarding its tireless efforts to apply traditional plant breeding techniques and natural cultivation methods.  The fact that the tomato is a hybrid does not automatically make it a genetically modified food. In fact, almost all tomatoes found in supermarkets today are the more resilient hybrid varieties. 
 
What distinguishes the kumato® dramatically from other supermarket hybrids however is its outstanding taste which stands in sharp contrast to the mealy and tasteless commercial varieties typically available throughout the winter.  While delightful heirloom varieties are available at local markets and some grocery stores through the summer months, for most of us,the winter time represents pretty minimal and undesirable choices for tomatoes.
 
I had my first kumato® tomato about a month ago.  My husband and I both agreed that this is one of the tastiest tomatoes we had ever experienced.  Is it better than the kind you would find at the market or grown in your backyard? Not necessarily.  Is it better than the kind you will find from November through May in virtually every grocery store? Heck, yes!
 
So until I see some firm evidence to support the idea that Syngenta is performing witchcraft on the kumato®, I am quite happy to have a delicious, succulent and highly flavourful tomato to enjoy through the long winter months. 
 
By the way, Whole Foods Market just announced a few days ago that it will require all products sold in its stores in the United States and Canada to carry labels indicating whether they contain genetically modified ingredients by 2018.  Let’s see whether kumato® is left off the list.

 

 
~~~~~~~~~
As for my featured salad today, it is really more of an idea than a detailed recipe. Simple, elegant and yes, very tasty!  I do hope you enjoy it.
 
Kumato and Fresh Mozzarella Salad with Sweet Basil and Balsamic
  • 4 Kumato® tomatoes, sliced
  • 1 package of fresh mozzarella (I used the kind that is soaked in its own milk), sliced
  • 1 avocado, sliced
  • Handful of fresh basil leaves
  • Olive oil and Balsamic vinegar
Instructions
Serves 4
 
Simply assemble sliced kumato® and mozzarella medallions in alternating stacks on four separate plates.  Add some sliced avocado and basil leaves.  Sprinkle with sea salt, cracked black pepper, olive oil and balsamic vinegar.  Savour with delight.
 
Dear reader, have you ever tried a kumato®?

 

Veggie and White Bean Rice Rolls with Sweet Mango & Ginger

By 42 Comments

Have you ever encountered a cat with a voracious appetite for vegetables?

Our little (big) fellow, Monsieur Black, is particularly fond of cucumber and red bell pepper (he also happens to love fresh watermelon and apricot).  Upon smelling cucumber, he has been known to wake from a deep slumber two floors away and fly into the kitchen like his life depended on it.

Now I’m no cat whisperer but I’ve always understood felines to be obligate   carnivores – meaning, their digestive systems are designed to derive nutrients principally, if not exclusively, from animal proteins.  Cats cannot digest vegetables nor derive nutrients from them.  Which leads our entire family to wonder, what the what?!

Beyond the jokes about the not-so-accidental coincidence of a nutritionist’s cat liking veggies, I can’t, for the love, put my finger on the precise allure they hold for our frisky friend. My top guesses, if I must, would be that he is either drawn to the water content in these vegetables (although he quite likes drinking directly out of the toilet bowl) or, possibly more likely, there is some combination of enzymes in these vegetables that he can smell/detect readily and simply can’t resist.

Either way, it’s kinda funny if you ask me.

Does your cat eat unusual things?

Monsieur Black hanging out with his best friend
& baby ‘sister’ Stella

~~~~~~~~~

Veggie and White Bean Rice Rolls with Sweet Mango & Ginger

For the Rice Rolls

  • 2 cups cooked white beans (cannellini), thoroughly rinsed if using canned
  • 1 ripe mango, peeled and cut into long thin’ish strips (julienned)
  • 1 red bell pepper, jullienned
  • 1 cup shredded carrot
  • 1 large, ripe avocado, julienned
  • 1 bundle fresh mint
  • 12 or so sheets of rice paper (available in the Asian section of most grocery stores)
 
For the Sesame-Ginger Dipping Sauce:
  • 1/3 cup low sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tsp fresh grated ginger root
  • 1/8 tsp red pepper flakes if desired
  • sprinkling of sesame seeds
~~~~~~~~~
Notes:
You can use any combination of vegetables you wish in this recipe – take advantage of what’s in your fridge.
I generally like to add some fruit to these rolls – mango, peach, pear and apple are some favourites – they add a touch of unexpected natural sweetness that is simply delicious.

One of the few ingredients I insist on when making these rice wraps is fresh mint.  The flavour and freshness it imparts is simply irreplaceable in my view (but that’s just me. Naturally, do as you wish).If you haven’t worked with rice paper before, you may need some practice to get the hang of it but it’s a very low risk proposition.  Even the most awkwardly wrapped versions (I have made several) are perfectly usable and equally delicious!

~~~~~~~~~
Directions:

Makes about 8-10 rice rollsAssemble ingredients (your choice of bean, fruit, vegetables) and cut them into long thin slices where applicable.

 

Gather 12 or so sheets of rice paper (in their dry form, the sheets are rigid and paper thin).

Place about a half inch of hot water into a pie plate (or other suitably sized bowl). Working with one rice sheet at a time, immerse each sheet into the water for about 10-15 seconds.  The rice paper should become soft and pliable but not completely lifeless (it will literally disintegrate if you leave it for too long).

Place the softened sheet of rice paper on a plate or clean working surface.  Begin by placing a few mint leaves horizontally across the center of the sheet, followed by about a quarter cup of beans and sprinkles of all the other ingredients: carrots, red bell pepper, avocado and mango (or whatever ingredients you are working with).

For the rolling part, fold the bottom edge of the sheet (the one nearest to you) over the top of the filling pressing it down slightly to hold it in place and roll into a cylindrical shape halfway. Now fold the left and right sides inward and continue rolling the remaining distance until you have a nice tight and fully wrapped bundle.  You can leave the bundles as such or cut them in half to expose the lovely interior.  (I wrapped the cover photo slightly differently so that you could get a good look at the interior ingredients).

For the sesame-ginger dipping sauce, place soy sauce, sesame oil, rice vinegar, chili flakes (if using) and ginger together in a bowl and whisk to combine.  Garnish with a few sesame seeds if desired.
Dip the rice rolls into the sesame-ginger sauce and enjoy.

 

This post is dedicated to the coolest cucumber in this family, Monsieur Black.

Cleansing Winter Salad with a Maple-Ginger Vinaigrette

By 20 Comments

 cleansing winter salad_blog_4
We’re smack in the middle of it.

The season of abundant indulgence.

So I say, enjoy every moment…

moderation does not have to mean deprivation

and when you’re looking for something to balance out those heavier hitting

sweets & treats

or prop up the symptoms of a cold/flu

 consider this antioxidant rich, cleansing winter salad

 full of flavour & good for you nutrients

~ vitamins, minerals, antioxidants, anti-inflammatories, enzymes and fibre ~

and ready to go in just 15 minutes!

 ~~~~~~
Winter Salad with a Maple-Ginger Vinaigrette

For the Salad:
    • About 4 cups shredded* cabbage, I used a mix of green and red
    • 1 cup arugula (rocket)
    • 2 Golden Delicious apples, skin on and roughly cubed
    • 1 cup broccoli florets, roughly chopped
    • 1 persimmon, skin on roughly cubed
    • 1 cup dried cranberries
    • 1 avocado, peeled and sliced
    • 1/2 cup natural sliced almonds
For the Maple-Ginger Vinaigrette
    • 6 Tbsp olive oil
    • 3 or 4 Tbsp red wine vinegar
    • 2 tsp ground ginger
    • 2 garlic cloves, minced
    • 1 heaping tsp grainy Dijon mustard
    • 1 tsp pure maple syrup
    • Sea salt & cracked black pepper to taste
~~~~~~~
Notes:

Serves 4-6
You can make your vinaigrette ahead of time and store it in an airtight container in the fridge.  It will keep well for up to two days.

I do not use a food processor or blender to shred* cabbage.  I simply use a large chopping knife – I find it works very well.  It’s easy, time efficient and not as much clean-up.

Persimmon, a native Chinese fruit known for its many medicinal uses, is best between October through December (when it is most likely to be found in grocery stores in North America).  The brilliant orange fruit has a soft, juicy interior and is rich in beta-carotene, vitamin C and fibre.  If you can’t find it, clementine slices would be a nice substitute here.

You can turn this salad into a main dish by adding animal or vegetable protein – smoked salmon, sliced chicken, grilled steak, beans, cubed tofu/tempeh…

~~~~~~~
Directions:
Assemble all salad ingredients in a large salad bowl.

In a small container with fitted lid, place vinaigrette ingredients.  Cover lid and shake vigorously before pouring vinaigrette over salad.  Mix salad ingredients with vinaigrette to combine.

 
~~~~~~~
Now, one more matter of business before I leave you today….
Our GIVEAWAY WINNER!!
Drum roll please…
This Year’s Winner of the beautiful Sprouted Kitchen Cookbook according to a Random Number Generator is….
Enter a lower limit:
Enter an upper limit:
Random Number:

Lucky Number 41 which corresponds to MJ over at MJ’s Kitchen!

Thanks to all who participated and Congratulations MJ! ~ I will be in touch shortly with the details.

Creamy Cauliflower Purée with Shiitake and Smoked Paprika

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creamy parmesan cauliflower puree

A couple of weeks ago, I served my family a side of cauliflower purée and my husband complimented me on the mashed potatoes (true story).

Now I’m not sure if everyone would find the consistency of mashed cauliflower to be that of mashed potato but I will say that it has a refreshingly light texture in comparison to the denser/starchier potato while still managing to satisfy with its gentle creaminess and delicious taste.

You may also find mashed cauliflower easier on the digestive system as it doesn’t tend to leave you with the same feeling of heaviness/ bloating that many experience from the carbohydrate load in potato.

If you (or your children) have never been a big fan of cauliflower, puréeing the vegetable is a fun way of varying the texture and appearance such that it might allow you greater success at working this powerfully nutritive crucifer into the diet.

If you’ve not yet tried it, this is a simple and enormously tasty recipe that you can adapt according to your personal preferences and dietary needs.

You can also have a look at how my friend Charles over at Five Euro Food  incorporated cauliflower purée into a delicious meal.

————-

Cauliflower and the Mighty Crucifers (sounds like a great new thriller!)

Not only is cauliflower replete with vitamins, minerals and fibre, a significant body of evidence also suggests that it may guard against certain forms of cancer.

Along with its other cruciferous friends (broccoli, cabbage, collard greens, kale, Brussels sprouts), cauliflower is known for its high concentration of cancer-fighting chemicals called glucosinolates. Glucosinolates are broken down by bacteria in our digestive tract and transformed into bioactive compounds known as isothiocyanates and indole-3-carbinol.

Scientists are learning that these compounds help destroy cancer-causing substances by regulating our body’s detoxification enzymes.

Now who would have ever thought that the innocuous tasting, and somewhat funny looking, cauliflower could be such a heavy hitter in the health department!

Creamy Cauliflower Purée with Shiitake and Smoked Paprika

    • One large head of cauliflower, coarsely chopped
    • 1 cup shiitake mushrooms, coarsely chopped
    • 1 Tbsp smoked paprika (or whatever paprika you have on hand)
    • 2 Tbsp olive oil, substitute milk if you prefer
    • 2 heaping Tbsp grated Parmesan cheese
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • Sea salt & coarse pepper to taste
————–

Notes:

I chose to use a smoked paprika (a rich, woodsy complement to the savoury notes in the parmesan and powdered herbs) but a sweet Hungarian paprika would work very nicely here as well.  The key is to use a paprika that is relatively fresh (ie: hasn’t been sitting around the pantry since you first moved in) so that you benefit from the best and boldest flavour.  You can certainly use a standard paprika but it won’t lend the same intensity of flavour to the mix.

Directions:

Place chopped cauliflower florets into a large pan with just enough water to cover the pieces.  Cover and bring to a boil for about 1 minute.  You do not want to kill the cauliflower by overcooking it but rather just get it to the point that it is al dente (firm but not hard).  Rinse cooked cauliflower in cold water and set aside.

Meanwhile, sautée shiitake mushroom with some olive oil in a skillet on stove set to medium-high heat just until it develops a nice darkened colour/sear.  Add a half Tbsp or so of paprika to the mushrooms and mix to combine.  Remove pan from heat.

Place cooked cauliflower pieces in a blender or food processor and add: 2 Tbsp or so of olive oil (or milk if you prefer), pamesan cheese, onion powder, garlic powder and salt and pepper to taste.  Blend until the mixture is well combined and takes on a purée consistency. Adjust seasonings and thickness by adding more liquid if necessary.

Place puréed cauliflower into a large serving dish or individual serving dishes and top with another sprinkle of paprika and some warm shiitake mushrooms.

creamy parmesan cauliflower puree

Roasted Butternut Squash & Coconut Curry Soup with Cinnamon Toasted Seeds

By 38 Comments

roasted butternut coconut curry squash

I had the uncommon pleasure of a lunchtime visit this week from an out-of-town childhood friend whom I don’t get to see very often.

Since I knew that we were heading out for dinner later in the evening, and since we’ve never been ones to deprive ourselves on such occasions, I decided to keep lunch on the lighter side opting for a warming, full-flavoured seasonal soup.  (We also enjoyed a simple salad which, at my guest’s request, I will be featuring on the blog sometime in the not-so-distant future).

I made this soup the day before our visit, and while the squash was roasting in the oven, I busied myself with other kitchen chores.  I like to set it up that way so that I don’t feel like I’m waiting on the oven.  I especially like to roast vegetables in the morning while I’m in the kitchen preparing breakfasts and lunches for the boys before they head off to school.

You can easily double the quantity of this soup and freeze some for later use.  You can also, as always, modify the ingredients as you see fit.

Roasted Butternut Squash & Coconut Curry Soup with Cinnamon Toasted Seeds

  • 1 large butternut squash, cut into large segments
  • 1 large yellow onions, diced
  • 3 garlic cloves, minced
  • 1 Tbsp curry powder or to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 Tbsp fresh grated ginger
  • 1/2 ripe banana, mashed
  • 2 cups coconut milk
  • 2 cups vegetable (or chicken) stock

————-

Notes:

If after puréeing, you find the soup too thick, you can simply add additional stock or coconut milk to achieve desired consistency.

You can substitute 1 tsp of brown sugar for the banana if preferred, although the banana flavour is quite mild amidst the other flavours and lends a wonderful natural sweetness to the soup.

————

Directions:

Heat oven to 375 F.

Remove seed section from the interior of the squash pieces and separate seeds from stringy pulp attached to them (rinsing pulp off seeds if necessary).

Discard stringy pulp and spread seeds out on a paper towel to dry somewhat.

Place squash pieces on a foil lined baking sheet and drizzle with olive oil.

Sprinkle squash pieces with a touch of cinnamon and place in the oven for approximately 1 hour or until squash pieces are tender and have begun to acquire a nice roasted colour (brown around the edges).

Remove squash from the oven and allow it to cool before scraping flesh away from the skin and setting aside (you can use a spoon, knife and/or your hands to assist with this).

Meanwhile, sauté onion and garlic with some olive oil in a large pot on the stove set to low-medium heat for approximately 5 minutes or until onion is translucent.

Add curry powder and cumin to the pot, mixing to combine with the onion and garlic.

Add fresh ginger and mashed banana stirring to combine.  Add roasted squash flesh followed by vegetable (or chicken) stock and coconut milk and mix to combine.

Working in batches, place all ingredients in a blender and purée.

Return puréed soup to the pot and make any seasoning adjustments desired — touch of salt, pepper, honey, more curry, etc.  Warm to desired temperature when ready to serve.

Meanwhile, place squash seeds in a small dry skillet set to low heat on the stove (the seeds should still have some moisture/wetness to them to allow the cinnamon to adhere to them – if they don’t, you can simply splash a little water on them).  Sprinkle the seeds with cinnamon and allow them to toast in the skillet for a couple of minutes until they develop a nice rich colour.

When ready, serve soup in bowls topped with cinnamon toasted seeds and a swirl of Greek yogurt, as desired.

Slow-Roasted Cherry Tomatoes and Garlic with Herbed Ricotta & Balsamic

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There’s never been a better time to stroll down to your local market or nearby supplier to scoop up some of these gorgeous, seasonal tomatoes.

From the vast array of colourful heirloom varieties – the thoroughbreds of tomatoes – to these brilliant red, lycopene rich, local cherry tomatoes – they are fragrant, fresh and bursting with flavour.

It won’t be long before commercially produced tomatoes are shipped across the continent to find their way into our grocery stores, a mere shadow of their former selves; nutrient weakened, anemic looking and tasting somewhat like cardboard.

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Medi-Mexi Salsa Verde

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With the summer heat hitting us hard, we are all looking for ways of enjoying seasonal foods without turning on the oven.
I’ve had my blender out on the counter for weeks now – no point storing it – smoothies, chilled soups and salsas are the orders of the season and I couldn’t be happier.  A perfect way to mix up some of nature’s best and work in those delicious fresh vegetables and fruit that sometimes get overlooked during the long winter months (well, some of us have long winters anyway…).
Although I’m not one to turn down salsa of any kind, salsa verde has always been a favourite.  There are dozens of variations on this beautiful green sauce and the one that I’ve created today is a confluence of classic salsa verde with its Mediterranean influence (capers/parsley) and the influence of my ever-present love of Mexican ingredients (lime, jalapeno, cilantro and avocado).

 

Everything looks so vibrant and fresh this time of year

 

The result is a refreshing and tasty salsa that is also wonderfully filling thanks to the health-building fat in avocado.  A perfect sunny day (or any day) snack.
As always, you can play around with the ingredients to arrive at the combination that works best for you.

 

Medi-Mexi Salsa Verde
  • 2 garlic cloves, minced
  • 1/4 cup capers, drained
  • 1/2 cup purple onion, chopped
  • Zest of one lime
  • Juice of one lime
  • 1 Jalapeno pepper, seeded
  • 1 ripe avocado
  • 1 cup packed fresh parsley, chopped
  • 1 + 1/2 cups packed fresh cilantro, chopped

 

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Notes:
Capers are pickled in salt and retain a good deal of sodium even after being drained.  Be sure to taste the verde before seasoning to avoid sodium overload.
If you are looking for a quality, gluten free corn chip, be sure to read package labels to make sure that you are essentially purchasing: corn, oil and salt without all the extras.  Product additives often contain gluten and cause all manner of problems for celiacs and those with gluten intolerance (more below).
Directions:

Simply add all ingredients into a blender or food processor and blend until desired consistency is achieved.  Adjust seasonings as desired.

Enjoy the salsa verde with an assortment of fresh vegetables or whole grain nibbles – since I always showcase vegetables, I decided to feature blue corn chips for fun!
By the way, one of the things I love about the organic brand blue corn chips is that they are essentially just the corn chip.  No colourants or artificial flavourings.  I have had many celiac clients report bouts of discomfort and illness after eating what they thought was a gluten free food (corn chips) – not realizing that these chips are often dusted and powdered in gluten containing additives.
I made these rustic bowls in a pottery class over a decade ago
they have little chips & cracks here and there but are still serving us well