Tag Archives: recipes

A New Cooking Blog – The Tiniest Test Kitchen

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….my youngest daughter has gone back to her first love

Forgive me, as I take a moment to gush over my daughter’s new blog. After high school she studied to become a chef. Three years later, she decided that she really didn’t want a career in a professional kitchen. Luckily her love of food and food preparation wasn’t totally extinguished. Four years later after graduating with a degree in photography she met her husband. He too was a foodie and their common interest in cooking and photography was literally a match made in heaven. Two years later they became engaged to be married and G started her first blog. A wedding blog.

To make a long story short, they were married a year later and the blog was rated as one of the top ten wedding blogs in Canada. Unfortunately it was difficult making a living from the blog alone so she gave it up and worked on editing other people’s blogs.

After taking a long hard look at what she really loved she has decided to return to food and created a food and recipe testing kitchen. This is where her new blog comes into play. She is producing about one recipe a week. So far I can vouch for every recipe. They are all delicious. I hope you take a minute to visit her site. She has added a subscription button so you can be notified whenever she posts a new recipe.

Enjoy!

The Tiniest Test Kitchen

 

Broccoli, Cauliflower and Avocado Soup and Hummus

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…..I was inspired to cook today

It was sunny today but still a little brisk and even though we did get out for awhile I’m still not into long walks, never mind running at the moment. More about that in another post.

Instead I turned my attention to the food in the refrigerator that needed to be prepped. We’re having small steaks for dinner but I felt like having soup to start so I Googled the three ingredients that I had on hand that I wanted to use in my soup; broccoli, cauliflower and an avocado that wouldn’t last another day. I thought that it might be an unusual combination but lo and behold this recipe showed up over at Family Fresh Cooking.

I had all the ingredients in the recipe and it was pretty close to what I would have done anyway. The only difference is that I used the broccoli stalks and only about half the cauliflower that the recipe called for. I thought the recipe produced a soup that was a little too thick so my version will be thinner.

I’ll be using the left over broccoli and cauliflower as a snack with hummus at school this week. Here’s my recipe for an easy and quick hummus.

Hummus

2 cans chickpeas, also called garbanzo beans, well rinsed and drained

fresh lemon juice, about 1 large lemon

1/2 cup (125 ml) tahini
2 small garlic cloves, minced (more if you like garlic)
1/4 cup (125 ml) olive oil, plus more for serving
1 tsp. (5 ml) salt, depending on taste
1 tsp. (5 ml) ground cumin
4 to 6 tbsp. (125 – 185 ml) water
Dash of ground paprika for serving

Throw everything into the food processor (except the water and paprika) and blend. Add the water while the food processor is running until it reaches the consistency you like. Taste and adjust the seasoning. This is where I take a spoonful and get my husband to sample it. He didn’t think it needed anything added today.

Serve on a platter and drizzle with oil and sprinkle a little paprika on top. So easy to make and so much cheaper than buying store bought. Enjoy!

What Do You Do With Nine Pounds of Plums?

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…..make plum jam of course

I love plum cake, plum jam and Polish donuts with plum filling.

It’s part of my German upbringing. Every August/September, growing up, my mom would make ‘pflaumenkuchen mit streusel’ and serve it with freshly whipped cream. It was truly special.

Months after my mother’s death I purchased a plum cake from a local bakery situated near the cottage. When I served it, my youngest daughter started to cry because it reminded her of her Oma. No one, in her young memory made a better pflaumenkuchen.

I have tried to recreate her recipe. Of course she didn’t share the recipe with us and we only have our memories of the taste and appearance to go by. My father’s wife makes a wonderful version of this traditional German cake but always makes it with a yeast dough. I’m pretty sure that Mom used a batter made with butter, flour, sugar and baking powder.

http://www.huettenhilfe.de/wp-content/uploads/2010/08/Pflaumenkuchen.jpg

Ah, memories…… however, I am trying to lose more weight and baking a plum cake right now would be counter productive. So most of the plums that we bought have gone into making plum jam and most of the jars will be gifted to family and friends.

My husband found an interesting recipe from a cookbook called My Berlin Kitchen by Luisa Weiss. It uses less sugar than most jams and is baked in the oven for 2 hours. We’ve tweaked the recipe somewhat and doubled the amounts suggested in the original recipe. I also love the name ‘Pflaumenmus’. If you’d like the original recipe go to: http://www.foodinjars.com/2012/09/my-berlin-kitchen-giveaway-spiced-plum-butter/

Eight pounds of plums soaking in sugar, cinnamon and cloves.

Pflaumenmus (Spiced Plum Butter)

8 pounds of Italian plums, washed, quartered and pitted

4 cups of sugar

4 cinnamon sticks

8 cloves or 2 tsp. ground cloves

1. Place the washed, quartered and pitted plums in a large ovenproof pot or baking dish.

2. Sprinkle the sugar and  cloves over the plums and place the cinnamon sticks under the plums.

3. Place the pan or pot in the refrigerator for several hours or overnight.

4. Put the pan of plums in a preheated oven (350 degrees) and bake for 2 hours.

5. Here is where we tweaked the recipe. The mixture was very soupy so we put the pan on the stovetop and cooked it longer until some of the liquid cooked down.

6. Place the mixture in a blender or use an immersion blender and puree the mixture until you get the desired consistency. If you like a chunkier jam, blend less and longer if you like  it smoother.

7. Place the hot jam in hot sterilized jars. Make sure that the rims are clean and place the lids carefully on top and screw on the rings.

8. Process in a hot water bath for 10 minutes.

Three of the 14 jars of Pflaumenmus we made with 8 pounds of plums.

 Enjoy!

The Joy of Spontaneity

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…. and I reached my goal Saturday morning!

Some of the best times in life are those that are not planned and just happen as the day progresses.

The only thing that I had planned for the weekend was cleaning the house and getting some of my son’s belongings from the apartment he had shared with his girlfriend.

My husband and daughter number one, A, took care of the latter job while I started on the first. As it turned out retrieving my son’s belongings didn’t take long at all and my daughter called to arrange for me to meet her and my husband for breakfast.

As I was driving to the designated location for nourishment, A called me and asked if I would pick up her partner, J from the house so that she could join us for breakfast. The four of us ended up having a delicious meal in a very funky and popular yet unpretensious location.

I announced to my family that I had reached my goal that morning and my husband joked about celebrating by eating whatever I wanted. I wasn’t tempted. I ordered an omelet with cheese and herbs, a small side salad and a delicious cup of Americano. No potatoes, no toast.

As we were sitting in the booth (comfortably by the way even though it was pretty small) we talked about the large bag of pears my husband received from one of his clients. He wanted to make pear butter and put it in jars (there were so many pears).

The discussion soon turned to how we could all get involved and maybe we could pick up some tomatoes and make sauce as well. Hmmm….we had no idea how time consuming this would be.

The girls and I headed for the hardware store to pick up more jars, a food grinder and a propane burner to cook the sauce outside. We couldn’t find everything we needed in the first store so we decided to drive to a famous Italian store on St. Claire that catered to the Italian community, specializing in kitchen supplies. They had everything we needed except the jars and the pots were pretty expensive so we decided to continue our quest and we headed west. So far we had only purchased the food grinder.

After numerous discussions back and forth on our phones with K we decided to buy the propane burner at Canadian Tire where they were on sale. This particular model included the pot. Actually it was advertised as a turkey deep fryer. Guess how we’re preparing our turkey this Thanksgiving.

Unfortunately the first store had sold out but the Canadian Tire close to the house had 9 of them in stock. Back in the car. We made a couple of detours and stopped in a small cheese store where they make their own fresh ricotta everyday. What a treat! It was so fresh that it was still warm. The second detour was another cheese store. Have I ever told you that I love cheese.

We finally had all the supplies we needed for making the pear butter. In the meantime K picked up a bushel of plum tomatoes (another project for another day).

It was mid afternoon before we actually started making the pear butter. Turns out I had to make another trip to buy star anise, lemons and fresh ginger. It took us about 4 hours to cut up the pears, cook them, grind them and then cook them some more.

Pear butter after 45 minutes.

The actual cooking time for the butter to reduce was about 2 hours. As it cooked the sauce  went from this light yellow to an amber and after processing it in jars it turned a pink colour.

After 2 hours.

For the recipe go to:

http://www.simplyrecipes.com/recipes/pear_butter/

The final product. Delicious on ricotta cheese and toast.

After supper we were ready to put the pear butter into jars. We got the water bath ready and K volunteered to watch the last step so that the girls and I could go for a long walk with Frances. The rain that was forecast for the day was over by the afternoon and the wind blew the clouds over the city and to the east. An interesting sky.

The girls and I walked for about 45 minutes. We passed a house where the owner was selling fresh vegetables from his driveway and A and J bought a bag full of corn, potatoes and cheddar cauliflower. When we got home the girls packed up their goodies, including jars of pear butter and I drove them home.

The best part of the day was spending it with my husband, my daughter and her partner. None of this had been preplanned. It was an adventure and even though it was a lot of work it was very rewarding. What about those tomatoes you ask? Well that’s another story for tomorrow.

Frances guarding the tomatoes for Sunday’s sauce.

Holding Steady at 18 and the Potato Salad Wars

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…. if I write about it, it usually changes the next day.

After the race yesterday my friend L thought I would drop 3 more pounds, based on the effort I put out during the run. Today my thighs were actually a little bit sore. I notice it mostly when I walk down stairs.

Unfortunately a drop in weight did not happen and certainly not 3 pounds worth. The one side effect of the race is that I am extremely tired and find myself drifting off in the middle of doing something (like checking my email and scanning things on the computer). It looks like it’s going to be another early night.

Yesterday I had a few challenges with eating because of Father’s Day. I’m happy to report that I passed on the KFC, the wine, the apple pie, the bread and the tarts. I did have a small sample of my homemade potato salad. My baby sister and I are having a bit of a disagreement as to whose potato salad is closest to our mom’s original recipe. I’m sharing my version with you.

German Potato Salad With Bacon

5 lb of new white potatoes, skins on

1/2 lb sliced and diced bacon

2 ribs of celery

small bunch of green onions

3 large radishes

3 small dill pickles

pickle juice

mayonnaise

salt and pepper

1. Boil the potatoes with the skin on. If they’re not new potatoes you may want to peel them after cooking.

2. When a knife pierces the potato easily, remove from the heat and drain. Allow to cool for a few minutes.

3. In a frying pan cook the diced bacon until the bacon is crisp. Let it drain on a paper towel. Save the fat.

4. Finely dice the celery, radishes, green onion and pickles.

5. Slice or cube the cooked potatoes and add to a large bow. Add the diced vegetables and bacon.

6. In separate small bowl mix together about 1/4 cup of pickle juice, 1/4 of bacon grease and 1/2 cup of mayonnaise. Add salt and pepper to taste. If you like your dressing tart add more pickle juice or reduce the amount of bacon grease. To be honest I never measure the ingredients for the dressing. I go by how it looks and tastes.

7. Add the dressing to the potato mixture and gently toss. Start with half the dressing and if you like it more moist add more as needed.

Best Served Warm

Serves 10 to 12 people

My version of Mom’s German Potato Salad

My Sister’s Version

Potatoes

Bacon

Mayonnaise

Pickle juice

Salt and Pepper

The steps are identical to my recipe but she omits the pickles, celery, radishes, onions and uses way less mayonnaise.

You be the judge!

P.S. This is definitely not a recipe for people trying to lose weight!

Low GI “Korean Style” Vegetable Pancake

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Anyone on a low GI diet knows that flour based recipes don’t fit into the program. Years ago I had a traditional Korean pancake and I loved it. Actually there are many versions of these pancakes. The one I had was filled with lots of shredded cabbage and onion. I’ve come up with a version made without flour. Some of you might call this a frittata.

P1010468

Ingredients

2 eggs or egg substitute

1 tablespoon cream (optional)

salt and pepper to  taste

1/2 cup finely chopped onions and sweet pepper

or

thinly sliced green onion and chives (more traditional)

1 cup broccoli slaw or cole slaw

3 thinly sliced fresh mushrooms

2 tablespoons shredded cheese (optional)

Heat 2 teaspoons of olive oil over medium heat in a small pan and add the onions and peppers and cook just till the onions sweat.

Add the slaw and cook for a few more minutes until it is tender crisp. Add the mushroom and continue cooking until they are soft.

Whisk the eggs, cream and salt and pepper together and pour over the vegetable mixture in the pan. With a spatula lift the edges of the egg mixture so that the uncooked eggs flow to the edges and cook. When the egg is mostly set and doesn’t run when the pan is tilted add the cheese. Cover the pan with a lid and remove from the burner. Leave covered until the cheese melts.

Plate and garnish with cucumber or tomato slices and add a little hot sauce, soy sauce or chipotle ketchup. I used my husband’s homemade chipotle ketchup. To die for! Enjoy!

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