Hopefully the warm weather is on its way. We’ve had a few tantalizing tastes, and now it has at least warmed up enough for us to fit in some long neighbourhood walks in the morning.
Spring produce is showing up also. Heirloom tomatoes and cucumbers (greenhouse grown), spinach and mushrooms are all I needed to put together this tasty plate.
For the dressing, for two: in a blender jar, combine 1/4c or 60ml vinegar (I used homemade but wine or cider types are lovely), 2T or 15ml extra virgin olive oil, 2t or 10ml Dijon and 2oz or 60g of feta. Blend until smooth and enjoy.
Then maybe another walk to run a few errands…
Posted in cheese, Food in a Hurry, Gratitude, Healthy Eating, lunch, Salad, Spring
Tagged Canadian food, feta, homemade, no preservatives, recipes, spinach, vinaigrette
Veggies with a light, fluffy hummus…
People always ask why our hummus tastes so good. It’s mainly from using home-cooked chickpeas, which have no salt. This lets the real flavour shine through, and also making it in the food processor gives a light and fluffy result.
We make a big batch of chickpeas and freeze, then pull out a container a few hours before we want to make this, or make some straight away.
To cook the chickpeas:
Place dried chickpeas in a Dutch oven or casserole that is also stovetop safe. Why do extra dishes? They should fill no more than 1/3. Cover with 1-2″ water and soak overnight or all day while you are at work. How much water depends on how long the chickpeas have been hanging around, feeling parched.
Preheat oven to 250F
To cook, add more water to cover about an inch or the depth of the top segment of your thumb. Throw in a few peeled cloves of garlic, and a good shake of cumin. Bring to boil on top of the stove, cover, and put in the oven for 2-1/2 hours.
Cool and use or freeze with their cooking liquid, or aquafaba.
To make the lunch:
Buzz the zest of a lemon with 2 cloves garlic in a food processor. Add a couple of cups of chickpeas and liquid, the juice of the lemon, another good shake of cumin, and a tablespoon or so of tahini. Process until smooth and fluffy, adding a little water if necessary.
Posted in chickpeas, Cooking, Food in a Hurry, Gratitude, Healthy Eating, lunch, vegetables, Vegetarian
Tagged Canada, cooking chickpeas, easy, hummus, low fat, vegan, vegetables
As the cold weather dissipates and we don’t just move to a different choice set of produce, but preparation tends to change, as well. If you’re inspired to move away from creamy soups and hearty stews, but there’s still a mix of winter and spring produce available, this may fit the bill.
Layer a handful of arugula, a handful of sliced cabbage, 1/4 of an English cucumber, and 1/2 an apple, sliced, on a plate. Drizzle with a mix of 10ml grainy Mustard, 10ml vinegar, and 10ml olive oil (Or use half Dijon/half Kozlik’s Triple Crunch, for the mustard as we did).
Crumble an ounce of Gorgonzola or smoked tofu on top. Enjoy!
Posted in cheese, Gratitude, Healthy Eating, local, lunch, Recipes, Salad, vegetables, Vegetarian
Tagged cabbage, Canada, Gorgonzola, mild weather, Produce, salad, seasonal, spring
This weekend we were treated to above-normal temperatures, and found an abundance of locally-grown greenhouse greens at the market. It put us in a salad sort of mood.
While some ingredients aren’t local, we have tried to strike a balance.
In a large salad bowl, combine:
Zest and juice of one lemon
10ml/2t Dijon mustard
(Did you know Canada was a world-leading producer of mustard seeds?)
1l/4c washed mini greens and herbs (parsley in our case)
1 diced avocado
1 diced zucchini
2 cherry tomatoes
90g/3oz diced goat cheese
Toss lightly and enjoy!
Posted in cheese, Cooking, Food in a Hurry, Healthy Eating, Herbs, lunch, Recipes, Salad, vegetables, Vegetarian
Tagged Canada, Dijon, farmer's market, goat cheese, lemon, salad
We arrived home Tuesday night from beautiful San Francisco, after an exciting week of learning, volunteering to practice our skills, sightseeing, and eating and drinking lots of delicious food and wine. It was snow, rain, and freezing rain all around us when we woke up. Back to reality with a thump!
We’re pretty grateful de such opportunities – and to be back home – so no complaints. The fridge was pretty bare. We did hav lots of carrots, and some ginger and apples. There’s always a stock of broth on hand (pardon the pun). So before rushing out to shop, I considered what was at hand. Plenty of fixings for a tasty carrot soup. While I got ready for work, I chopped and roasted three large carrots at 400F with a quartered apple, a little walnut oil and some maple syrup (about a tablespoon or 15ml of each). It doesn’t matter if they are fully cooked – they’ll finish off in the soup.
When you’re ready for soup, bring the carrots to the boil in a litre (4c) of water with 2 or 3 coin-sized pieces of fresh, peeled ginger. When the carrots are soft, purée the lot with an immersion blender, or in batches in a regular blender. Add 2 cups of cooked chickpeas (or one can, drained) and stir over low heat, just until hot enough to eat.
Serve with a sprinkle of cinnamon and a dollop of fat free yogurt, or some fresh chopped herbs.
Posted in Cold Day Food, Cooking, Gratitude, Healthy Eating, lunch, Soup, vegetables, Vegetarian
Tagged easy soup, empty fridge, low calorie, San Francisco, simple, Toronto, Travel, use up carrots
Leftovers can be a great start to lunch, and using them up while they are top-of-mind is key to preventing them from becoming a science experiment at the back of your fridge. This is a salmon loaf from the classic Anne Lindsay cookbook, Lighthearted Everyday Cooking. Ours is an ancient dogeared copy, but it is still a wealth of easy, practical healthy recipes.
We paired it with a slaw of grated carrot and shaved celery, dressed with a mix of equal parts Dijon, light mayo, and rice vinegar.
Posted in Fish, Food in a Hurry, Gratitude, Healthy Eating, lunch, Recipes, Salad
Tagged heart healthy, local, Nova Scotia, recipes, salmon, vegetables
We spent a chilly morning remembering the Halifax Explosion and firefighters at the Line of Duty ceremony this morning. Traditions help us remember where we’ve come from and appreciate where we are going.
Food is another way we connect to our world – today we are having a smorgasbord of flavours – some old, some new. Delicious French cheeses – Tomme and Reblechon – from our friends at Ratinaud, along with a rabbit rilette. They’re an example of the wonderful community that has grown up in Halifax’s North End since the disaster, showing the resilience of community.
Olives, and some homemade Lebanese pickled turnip added tang and zip. We added apples and grapes for freshness. Homemade rye bread, creamy mashed turnip, and leftover beet risotto for warmth (and because we are above all, frugal).
So beyond being grateful for delicious food, we are grateful to be sitting in our warm house, and not shivering in the cold like our predecessors 97 years ago, when the world’s largest pre-nuclear explosion had rocked Halifax. Thousands were killed and rendered homeless. We are truly grateful, and we will always remember.
Posted in beets, Cold Day Food, Gratitude, lunch, vegetables, winter
Tagged charcuterie, cheese, food, Halifax Explosion, pickles, Ratinaud, tradition