Broccoli Stuffed Baked Potatoes

By Corinne

Who would have thought a twice baked potato without cheese or bacon would be so good? I mean, technically these aren’t twice baked potatoes since I cheat and microwave them whole and then bake them once they’re stuffed. Time is money as they say, and sure, if you have time to bake your potatoes for an hour and THEN do the rest, go right ahead.

Time: 35 min (or possibly faster depending on your microwave)

Makes: 4 servings

Oven: 450F

You will need:

  • 2 large baking potatoes
  • 3/4 cup broccoli- in tiny florets
  • 1 shallot- finely minced
  • 1 clove garlic- finely minced
  • 1/2 cup sour cream
  • 2 tbsp butter, melted, divided
  • 1/4 – 1/2 tsp salt
  • pepper- several generous grinds

Give potatoes a good scrub. Microwave them whole on high heat until tender (if you gently squeeze them they will squish). I drape them in a damp paper towel, as I find it keeps the skin from getting tough. In my microwave, this takes 15 minutes. I have the smallest, cheapest microwave because I mostly use it to reheat tea (which takes 1 1/2 minutes). In your microwave it may take considerably less time.

While potatoes are cooking, preheat oven to 450F. Mince onion and garlic and set aside. Cut broccoli into tiny florets and return to measuring cup, add water until broccoli is just covered. Melt butter and set aside.

When potatoes are cooked, remove from microwave. You can let them cool a bit until they are easier to handle if desired. Cut potatoes in half and carefully remove the majority of the flesh, placing in a medium bowl. Brush the outside of the potato skin with butter.

Microwave broccoli until hot, bright green and just tender crisp (2 minutes in my microwave). Drain.

Combine potato with broccoli, 1 tbsp melted butter, 1/2 cup sour cream, shallot, garlic, salt and pepper. Mix together until combined.

Gently spoon mixture back into potato skins. Brush the top with remaining butter.

Bake for 20 minutes at 450F until potatoes have little golden peaks. Eat as a side with whatever else you happen to be making.

20180214_175713.jpg

Advertisements

Vegan (or not) Garden Pesto

20180212_183537.jpg

By Corinne

Basil is amazing. I am so in love with basil in the summer I can hardly help myself from adding it to everything. Basil in every salad, basil on sandwiches, basil gently rubbed between my fingers just to smell every time I go outside on my deck… Ah! Well, enough with this summer reverie. It’s February and the days (while getting longer) are still short and dark and cold and we’ve just had two weeks of -20C without a break. I’m craving summer in a bad way!

This pesto is infinitely versatile- in the summer I use much more basil than other greens, but in the winter good basil is hard to find and pricy! Tonight when I made it, I used about 15g of basil and 15g of parsley(a small handful of each)- the rest was spicy arugula, so I omitted the pepper.

While I’ve historically always used cheese, I decided to give nutritional yeast a try for this recipe. I probably could have thinned it out a BIT more, but it actually emulsified easier than the cheese version, was smoother, and as a bit of a shock to both myself and my taste tester, was the preferred version!

20180212_171821.jpg
Time: under 10 minutes

Makes: about 1/2- 3/4 of a cup 

You will need:

  • 1/4 – 1/2 cup olive oil or other oil of your choice (I used sunflower oil)
  • 1-2 cloves garlic, outer skin removed
  • 1 ½ cup(lightly packed down) fresh herbs such as basil, parsley or greens such as spinach, kale or arugula
  • ¼ cup nutritional yeast or parmesan cheese
  • 1/4 tsp salt – to taste
  • pepper – to taste

In a food processor or using an immersion blender(I usually use my immersion blender as this is a relatively small batch and I have a large food processor), combine the herbs/greens and garlic and process for 15 seconds.

With the food processor still running, add the oil SLOWLY until the mixture is smooth – you want it to emulsify. The mixture should look almost matte, and not oily. If your pesto looks oily you rushed the emulsification process and added too much oil at once.  You are looking for the mixture to be loose, not chunky but not watery or runny at all.

Add the nutritional yeast or cheese and process for ten seconds. Season to taste with salt and pepper.

You can see in the picture that I did a better job of emulsifying the one version on the left than the one on the right today. I’m going to blame using a different container than I usually use!

20180212_174255.jpg

Toss with warm pasta, put on pizza, spread on a pork tenderloin or chicken… pesto is delightfully easy to use! This will stay good in the fridge for about a week. 

20170909_191837.jpg

 

Quinoa Taco Salad

20180114_181408.jpg

By Corinne

I have a bit of a love-hate relationship with quinoa as I shared in my post on Lemony Roasted Cauliflower and Chickpeas. I find it tends to suck the flavour out of things, and isn’t really that exciting on it’s own. Ha, ha, am I selling you on this yet? This really is a wonderful supper full of savoury flavours and delightful textures. I have found that red quinoa seems to have a bit more flavour, and I prefer it for this dish and most others. It is vegan as long as you either use dairy free cheese shreds and either omit or use a dairy free version of sour cream.

This recipe was inspired by one from Thug Kitchen 101- but edited for both additional flavour and simplicity. It could also easily be used as a filling for tacos, or as a topping for nachos 🙂

 

Time: about 35 minutes

Serves: 4 generously

You will need:

  • 1 cup red quinoa, rinsed (to rinse or not to rinse? I buy mine in bulk so rinse)
  • 1 3/4 cups water or veggie broth (I used veggie broth)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1 cup canned (cooked) black beans
  • 1 large onion, small dice
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, small dice
  • 1-2 fresh jalapeño, minced (don’t be afraid to use at least one here! The quinoa really does make things less spicy somehow)
  • 2 heads romaine, washed and chopped
  • juice of one lime, + additional lime wedges for each salad
  • 1/4 cup chopped fresh cilantro
  • tortilla chips
  • garnishes- avocado or guacamole, additional jalapeño, green onions, diced cherry or regular tomatoes, salsa, sour cream, shredded cheddar or queso fresca

Combine 1 cup quinoa with water or veggie broth. Add 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp oregano. Bring to boil, and then cover and reduce heat to a simmer. Stir every few minutes until water is absorbed and quinoa is fluffy- about 20 min. Taste and adjust seasoning, adding a bit more of everything to your taste, or leaving it as is. While quinoa is cooking, prepare vegetables.

Add 2 tbsp oil to pan on medium high heat, and add onion, black beans, bell pepper,  and jalapeño to pan. Fry until veggies are starting to get tender and getting some colour- about 5-7 min. Add cooked quinoa, lime juice, garlic, and cilantro. Stir for an additional minute or two.

Serve hot over lettuce with toppings of your choice. Also delicious cold for lunch the next day!

 

 

Skillet Chili Pasta

By Corinne

For a long time I had mixed feelings about chili. I don’t care for kidney beans. Sometimes people put mushrooms in their chili, and mushrooms happen to be one of the few things that I REALLY don’t like. I’m a bit picky about my ground beef. But one of the glorious things about making things yourself is you can do it how you like it. I usually make chili with stew beef rather than ground beef, but though I’m not big on New Year’s resolutions, I have been inspired to make more plant protein based meals. This chili is a riff on something between my regular chili, and the chili mac from Thug Kitchen 101. It is vegan as long as you stick to vegan ‘toppers’ to finish.

You will need:

  • 2 tbsp safflower or olive oil
  • 1 onion chopped (I often use red onion, but yellow onions work fine)
  • 1 red bell pepper chopped
  • 1 carrot finely chopped
  • 1 large stalk of celery (or two small)
  • 1 jalapeño finely minced (use half if you are cautious about the heat, it is always easier to add more than to try and adjust it if you’ve made it too hot for your taste)
  • 2-3 cloves garlic pressed or minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 2 cups (500ml)  of a plain tomato sauce, or diced tomatoes (I usually use my ones I canned from my garden until I run out!)
  • *2 tbsp (30 ml)- 1/2 cup tomato paste the amount of tomato paste needed will depend on the tomato sauce you use and whether you used just canned tomatoes or an actual sauce
  • 1 can of beer
  • 2-3 cups (750ml) of vegetable broth (start with 2, add more water if needed for the pasta to cook)
  • 3 cups of small pasta (about 240g) (today I used a tri-colour rotini, but I also love small shells for this)
  • 1 can (540ml 19 fl oz) of black beans, rinsed
  • 2 tbsp maple syrup
  • 1 tbsp lime juice + zest from one lime
  • any or none of the following to finish – cilantro, cheese, sour cream, avocado, lime wedges, additional jalapeño. This dish is vegan as long as you stick to vegan add ins.

In a large skillet, add  2 tbsp oil and chopped onion, celery, carrot, bell pepper,  and jalapeño pepper. Cook for 5-7 minutes until veggies are fragrant and getting tender. Add garlic, coriander, cumin and paprika and cook for another 1-2 minutes.

Add tomato sauce, veggie broth, and beer. Cover and bring to a simmer. Add pasta, cover and cook until pasta is a bit before al dente.  The amount of time here will depend on the size of your pasta, but about 7 minutes should probably do it. Add lime juice and zest, maple syrup and tomato paste and cook for another 5 minutes. Taste and adjust seasonings if needed.

Serve topped with any or none of the the suggested toppings. Do you have any toppings you love for chili that aren’t mentioned here?

20180107_181108.jpg

Broccoli Potato Beer Soup

By Corinne

Life has been crazy. I hope you can forgive my slacking in the blogosphere. I’ve made a lot of great things, but those extra steps of taking pictures and writing things out has just been beyond what I’ve been able to do the last month or so!

It has also been freezing. The last two weeks it’s been colder in Thunder Bay than it has in the Arctic- like the actual north pole! We just got back from a few days of skiing where we had a high of about -30C everyday. Brrrrr… I have to say, that perhaps the one good thing about this wintery weather is soup.

Originally, I was feeling more of a cheddar beer soup… but we just spent 3 days eating out and I was really craving more veg. Plus, a cheddar soup is so much (delicious) cheese, but it’s January so everyone is trying to be good! Thus, I thought I would do a soup that was somewhere closer to being a little more virtuous and yet had the spirit of something more decadent.

This is quick to put together, is loaded with savory flavours, and vegan if you either omit the cheese or use a vegan shredded cheese to finish.

Time: about 10 min prep about 40 min total

Serves: 4

You will need:

  • 1 large onion diced
  • 1 large carrot diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2.5 cups russet potatoes diced with skin on
  • 4 cups broccoli florets
  • 4 cups veggie broth (chicken broth would also work)
  • 1 can of beer (355ml, 12 fl oz) (I would recommend a ‘boring’ beer like a lager rather than an IPA. If you use something bitter and hoppy, the bitterness will really come through)
  • 1 tbsp dijon mustard (I actually really like the President’s choice one)
  • 1 tsp your favourite hotsauce- I used Heartbeat hot sauce, our local hot sauce (dial this up if you’re feeling it)
  • zest and juice of one lemon
  • 2 tbsp safflower or olive oil
  • Several generous grinds of fresh pepper and salt to taste
  • Shredded cheddar cheese for garnish if desired
  • * I didn’t have any, but it would be delightful with a hit of chives to finish!

Add 2 tbsp oil to a heavy bottomed pot on medium heat. Add onion, celery and carrot to pot. Cook for about 10 minutes, until you start getting some nice browned bits on the bottom. Add garlic and cook for about 1-2 minutes more until garlic is fragrant.

Deglaze pot with beer, scraping up those delicious browned bits. Add diced potatoes, and veggie broth. Bring to a boil and boil for 10 minutes until potatoes are tender. Add the dijon, hot sauce, lemon zest, lemon juice, and several grinds of fresh pepper. Add the broccoli and boil for about another 6 minutes.

Use an immersion blender to blend soup to desired consistency, I like mine where there are still a few chunky bits left. Taste and adjust seasoning- adding more salt (depending on the saltiness of your broth, this may or may not be needed) more pepper or more hot sauce if you want to dial up the heat a bit.

This would be delightful topped with some fresh chives, but I forgot to buy them so had to go without. Top with cheese (vegan if desired) and enjoy with garlic toasts!

 

 

Summer Garden Pesto Stirfry

20170726_201610

By Corinne

This is a bit of a garden miscellany recipe that will work with whatever fresh veggies you have, in basically any amounts that you have them! Don’t have snow peas? Use snap peas instead. No chard? Try kale or spinach. No garlic scapes? Use some fresh garlic at the end- or if your pesto is quite garlicky, pass on the garlic altogether! You can serve it on it’s own finished with a drizzle of balsamic as a side dish, served on top of rice, or mixed into pasta.

 

Time: about 15 minutes

You will need: some mix of the following, though substitute according to availability!

  • about 10 oz, 300g cherry tomatoes *
  • 3-5 leaves of chard
  • small/medium zucchini
  • 1 cup of snow peas
  • a few garlic scapes if you have them!
  • 2-4 tbsp of your favourite jarred pesto
  • 1/4 cup fresh grated asiago or parm
  • drizzle of good quality balsamic to finish
  • 1 tbsp of canola, olive oil or butter
  • rice or pasta for serving if desired

If making rice- prepare first.

Add oil to large pan on medium/high heat. Chop zucchini into thin rounds or half moons. If the peas you are using are large, you can halve them, otherwise leave them whole. Trim flower end from garlic scapes if it seems tough or dry, then give a quick chop into small pieces. Thinly slice chard. Add vegetables to pan in the following approximate order, giving them a minute or two in the hot pan before adding the next ingredient. First tomatoes, then peas, followed by zucchini. When these veg are getting hot and a bit softened and maybe browned, add the scapes. When veggies are done to your taste- I like things more crisp, but to each his own so cook accordingly, add a few tbsp of your favourite pesto and stir until all veg are covered. Add the chard and cook 1-2 more minutes until still bright but softened.

Finish by adding the fresh grated cheese and a drizzle of balsamic.

*note- if your cherry tomatoes haven’t ‘burst’ while cooking (which is fine) be careful when you eat them as they will be hot juicy tomato bombs if you pop them into your mouth whole!

Black Bean Dip

By Corinne

Cilantro seems to be one of those things that people like or REALLY dislike. The people who like it always seem to like it a lot. To me, cilantro tastes fresh and almost a bit citrusy. The people who hate it usually describe it as tasting like soap. That all being said, this black bean dip is for sure for the cilantro lovers! The ingredient list is short, and it’s a nice complement to salsa.

Time: 5 minutes

You will need:

  • 1 can of black beans, drained and rinsed
  • a generous handful of cilantro including stems-see photo below for an idea of how much- you could of course use less if that is your preference
  • 1-2 cloves of garlic
  • juice of two limes

Drain and rinse the black beans. Give the cilantro a rinse, but don’t worry about drying it. Add beans, cilantro, 1-2 cloves of garlic, and the juice of two limes to a food processor and pulse until combined. Serve with bread or tortilla chips, or as a yummy spread on a wrap (think the way you might use hummus). This is fine made the day before, but doesn’t keep well for more than a few days because of the mass of cilantro. I used canned beans, which I usually find salty enough, but if you are using dried beans that you’ve rehydrated, you may wish to add salt.

20170719_193623