Since we're in the middle of summer here there's a lot more grilling and picnic time. One of my favourite things to make when I have a BBQ to use is packet potatoes with rosemary and garlic. They're so simple and so good that I like to make extra for snacks later or to be incorporated in a breakfast hash of some sort. However, my latest leftover packet potatoes were mixed with some boiled eggs and hummus with a tablespoon of miso mixed in for extra flavour for a new-to-me take on a summer salad that is so delicious I had to make it again to share with you!
This recipe requires a bit more preparation if you make all the components but it's totally worth it! However, perhaps you already have some leftover roasted potatoes and looking for a new way to use them. Or, do you have half a container of hummus in the fridge that is need of a different vehicle to your mouth than chips or veggie sticks? Do you pre-boil eggs for the week for quick add-ons for lunch or ramen but want to try something different? This is for you!
The best way to tackle making all the parts of this recipe is to prep the potatoes and get those grilling. While the potatoes are cooking get the eggs boiling and make the hummus between the times the potato packet needs to be turned over on the BBQ. All in this recipe could take about 30-45 minutes from start to finish - but again if you already have one or more parts of this recipe then you could be enjoying this much sooner! So the first recipe below is if you have all the parts already to go... followed by another recipe with steps to make everything in one go. Either way I know I'll for sure be making this again and hope you try it out too!!
Potato & Egg Salad with a Miso Twist
1 cup roasted potatoes
2 hard boiled eggs, finely chopped/mashed with fork (see image below)
1/4 cup hummus
1 tbsp miso paste
1 tbsp fresh chives, chopped
2 handfuls of baby spinach
Sliced veggies like sweet peppers, carrots, zucchini, cucumber, etc.
1 - In a smallish bowl, combine all the ingredients except the chives.
2 - Divide the salad mixture between two plates with a handful of spinach each
3 - Add sliced veggies to the side and top the potato and egg salad with chopped chives.
4 - Enjoy!
See below if you want to make all the components for this recipe in one go!
Rosemary & Garlic Packet Potatoes
*with hard boiled eggs and hummus making steps too!
~2 cups potato, cut in to small dice size
2-3 garlic cloves, chopped (depending on your love for garlic)
2 tbsp fresh rosemary, roughly chopped keeping the stem
1 tbsp melted coconut oil
Salt & pepper
1 - Preheat BBQ to ~400F
2 - In a medium bowl, combine all the ingredients until everything is coated well.
3 - Pour all the oil covered potatoes on to a prepared sheet of aluminum foil and wrap in to a packet.
4 - Place in BBQ on top shelf for 10 minutes.
5 - In a medium saucepan, place 4 eggs and fill with water until covered by 1". Place lid on saucepan and bring to boil. Once boiling set timer for 10 minutes and reduce heat to medium-high to maintain steady boil. Meanwhile, fill a bowl with cold water and ice cubes for the eggs too cool in when they're done cooking.
6 - Turn potato packet over and BBQ for another 10 minutes.
7 - The timer for the eggs is likely nearly done and the cooked eggs can be moved in to the ice bath. It's also time to make the hummus - I use the simple recipe from Jamie Oliver but I drain the chickpeas, reserving the aquafaba liquid, and add in 2-3 tablespoons instead.
8 - Turn potato packet over one more time and BBQ for last 10 minutes.
9 - Clean up the mess you've made.
10 - Remove potato packet from BBQ, open and let cool for about 10 minutes.
11 - While the potatoes cool, peel all 4 eggs and put in a medium bowl and use a fork to mash them (see image above for example)
12 - In a small bowl, take a 1/2 cup of the hummus and mix in 1-2 tablespoon miso.
13 - Remove and discard the rosemary stem from the packet potatoes and add in to medium bowl with the mashed eggs. Also add in the hummus miso mixture.
14 - Stir all the ingredients together to combine and you have yourself a tasty potato and egg salad to serve on spinach (like above), in a sandwich or with pita wedges!
So that's it! I hope you try this alternate option from the standard mayo or sour cream based potato and egg salads. There's just so much more flavour!!
Let me know what you think in the comments below :)
I'm apparently in love with chia seeds at the moment as I currently have both black and white whole seeds in my fridge as well as a package of pre-ground chia! So there may be a few more chia recipes coming... and why the heck not, right?! They are tiny powerhouses of nutrients, a whole source of plant based protein and full of awesome omegas.
Although I have made chia jams in the past and the flavours have been fine I never really liked the texture of the whole seeds in the jams. I don't know why I never thought to use ground chia instead but now that I have a package to use it became so obvious!
Last night, I wanted to celebrate my first sale of Tonish Concepts wreaths (check them out on Instagram @tonishconceptsyyc - hopefully will figure out a website soon!) with a few new recipes. I remembered watching a YouTube video from French Guy Cooking (he's awesome and oh so Parisian adorable ;)) for different ways of using rice paper wrappers with one way being apple pie rolls. Brilliant! I had all the ingredients so figured I'd gave it a shot. While in the process of starting to prep the apples I got the idea of making a dipping sauce for the rolls and a chia jam seemed like a good idea!
The apple pie rolls didn't quite turn out as I had hoped (I think I needed to soak the rice papers a bit longer...) but that just means I get to try again! However, the jam turned out REALLY good... so needed to share right away.
But... how would I photograph the jam without making it look like a blob of unknown content? Make some bread to showcase the goodness of course! So this morning I made a quick loaf of Traditional Irish Soda Bread (thanks to Gemma Stafford over at Bigger Bolder Baking for sharing her Mom's recipe!). I used chilled coconut oil instead of butter and rye flour instead of whole wheat (it's what I had). I likely could've baked the loaf for a few more minutes as it is just the slightest bit doughy in the bottom quarter of the loaf but I suspect it's a necessary elevation adjustment (Calgary is over 1,000 m above sea-level and all...) but it turned out pretty great otherwise and was the perfect pairing for this chia jam :))
Mixed Fruit Chia Jam
2 cups mixed fruit (I used mostly frozen (thawed though) and added about a half a chopped Granny Smith apple as well)
1-2 tbsp maple syrup
1 tbsp coconut oil
2-3 tbsp ground chia seeds
1 - In a skillet on medium heat add coconut oil and once melted add in mixed fruit. Stir the fruit and coconut oil together and once the mixture reaches a gentle simmer, reduce the heat to maintain the low simmer and start squishing a few of the fruit pieces to help make the mixture a bit more jammy (real word?) with the back of the spoon.
Note - My fruit mixture had whole strawberries. I removed them and quickly puréed them in the Magic Bullet (could just use a blender or simple mash them in the pan) so there weren't huge chunks of fruit in the final product.
2 - After about 2-3 minutes of gentle simmering add in a tablespoon of maple syrup and stir through fruit mixture. Now is the time to taste for sweetness. Everyone's fruit mix could be different so start with less added sweetener and adjust as needed.
3 - Turn off the heat and sprinkle two tablespoons of ground chia and stir in to the fruit mix. Depending on the liquid content of your fruit mix you may need to add the third tablespoon of ground chia. The mixture should start to thicken relatively quickly and will thicken even more as it cools. If it's still runny after cooling just add a bit more ground chia until it's the right consistency for you.
4 - Pour the fresh made jam in to a mason jar or reused jam/peanut butter glass jar. It's really great warm but wait until it's cooled a bit before adding a lid and refrigerating. Should keep for a week or so... however, fresh jam rarely lasts that long in my kitchen with a fresh loaf of bread. Haha!
It's that simple! Now you need to make some quick chia jam and share your pictures with me :) I'd love to see what fruit mix you use and what you use it on!
I recently learned about Chinese tea eggs and my mind was spectacularly blown. It's a relatively simple double technique that only special requirements are time and a bit patience. If you're a fan of something savoury and different to mix up your protein intake or better yet for serving on Halloween these will do the trick... pun intended ;) haha!
Spooktacular Devilled Eggs
1 dozen eggs
1 - Place all eggs in to a pot of sufficient size and fill with water to cover by about an inch.
2 - Cover and bring to a rolling boil and continue to boil for about 7 minutes.
3 - Turn off heat and let eggs to sit in hot water for 3 more minutes.
4 - Remove eggs to a strainer and discard of the water.
3/4 C soy sauce or tamari
3-4 star anise
1 stick cinnamon
1 tsp whole cloves
1 tsp whole coriander
1 tsp whole fennel seeds
1 tsp whole peppercorn
2-3 black tea bags
Water to cover
1 - Since the freshly boiled eggs will likely still be quite hot use a clean kitchen towel or oven mitt to hold the egg. Then with the back of a spoon crack the eggshell all over to have generally even cracking. Once cracked place egg back in to the pot. Do this to all the eggs.
2 - Add rest of the ingredients to the pot ensuring everything is fully emerged in this new sauce.
3 - Cover and bring to a boil. Reduce heat to a rolling simmer and set a timer for 60 minutes.
4 - Check once in while to ensure all the eggs are still fully submerged.
5 - After the hour, turn off the heat and leave eggs in the sauce until room temperature. Once fully cooled move pot to the fridge and let the eggs continue to soak in the sauce for at least overnight. However, the longer they are left in the sauce the further the flavour will penetrate the egg white even more. They can certainly start to be eaten right away but I highly suggest leaving them for as long as you can. I actually let some sit for a week and the flavour was AMAZING!
This is where you can just use the eggs sliced on top of a salad or just straight from the shell in to your mouth... However, for added entertainment value here's how I devilled them:
2-3 tbsp olive oil (may need more or less depending on dryness of yolks and personal preference)
2-3 tsp rice wine vinegar
1/2 tsp sesame oil
2-4 tsp dijon or yellow mustard (your call)
1/2-1 tsp Chinese 5-spice powder
sea salt and fresh cracked pepper
smoked paprika for sprinkling on top
Chives for extra fancy looking eggs
1 - Gently peel all eggs and slice lengthwise.
2 - Remove all yolks to a bowl and place all white on a nice serving dish.
3 - Add ingredients to yolks (using lesser quantity options to begin) and using a fork mash all the yolks together until everything is smooth.
4 - Taste the mix and adjust seasonings to your preference.
5 - Using two spoons or a piping bag divide the yolk mixture among all the egg white halves.
6 - Sprinkle each with a small dash of smoked paprika and place a small slice of chives in to each one for an added Halloweeny touch.
Not too hard to make at all and the end results are unlike anything I've made before. So tasty and I'm pretty sure I'll make these year round, just cause.
Now over to you lovely readers! Are you going to give these a try?! I sure hope you do and let me know how they turned out for you :)
I'm starting to get organized better with meal prep (and my life in general!) and figured I'd start with muffins. These little nuggets are just what the mid-morning hunger will need without sneaking in to my emergency chocolate supply.
This recipe was simple and quick to put together. They are really dense muffins and when you're mixing the batter don't be worried with how stiff it is... It will all work out.
Lemon-Blueberry Muffins with Buckwheat Groat Crunch
Makes 12 muffins
*Inspired by Chef Shane Kelly's version
4 tbsp melted butter or coconut oil
2 eggs or 2 flax-eggs (2 tbsp ground flax + 6 tbsp water => mixed and set aside to thicken)
1/3 cup honey
1/4 tsp vanilla powder (or 1 tsp vanilla extract)
3/4 tsp baking soda
1/2 tsp salt
1 lemon zested
1 cup whole wheat flour or gluten-free flour blen
1.5 Almond meal
1/3 cup buckwheat groats
1 cup frozen blueberries (and a few extra to top the muffins with)
1 - Get all ingredients prepped and line a muffin tin with paper liners.
2 - Preheat oven to 325°F.
3 - Using a medium/large size bowl mix the first seven ingredients thoroughly with a whisk.
4 - Add next three ingredients and stir together with wooden spoon.
5 - Gently fold in blueberries with soup spoon. They will all not incorporate in to the batter because it will be quite stiff by now.
6 - Using a second soup spoon divide the batter between the muffin liners. Make sure to gently press the batter in to the form and that there aren't too many blueberries per muffin.
7 - Bake for 20-25 minutes.
8 - Once baked through these must cool completely!! Trying them too soon will only lead to disappointment and likely a mess of molten hot blueberry juice. Just saying.
9 - They keep best stored in containers in the fridge for a up to five days (if they last that long). All the more reason to make these on a Sunday night and you have delicious hearty snack muffins all work week!
Well there you go! Have you started any meal prep in your life? These muffins may be the gateway snack to a more organized life.
Going out for breakfast/brunch is really popular in Calgary and I'm definitely on board with the trend.
This past Sunday I ended up at Roni's Kitchen - a new Middle Eastern fusion breakfast/brunch pop-up that uses the Koi restaurant space solely on weekends between 9:00 am to 2:00 pm for filling patron's appetites with an all vegetarian/vegan menu that amazed our group of five friends.
I started off with a Cardamom Mud Coffee - which I was told was a traditional-style of coffee as it had murky coffee grounds which settled on the bottom of the small mason jar cup (making it "muddy") and it was flavoured with deliciously fragrant cardamom. It was a tad more bitter than I prefer so added a bit of sugar and really enjoyed it.
First from the menu - the Full-on Hummus appetizer we shared! When the dish arrived it definitely was not what I expected but something slightly different and totally delicious. With cucumber and pita to dip and scoop the hummus with we all got in to it pretty quickly and had to order more pita for the large amount of hummus served. The dip was unlike any that I'd had before where I've been use to a thicker paste consistency this was more soupy and had some whole chickpeas as well as mushrooms and small bunches of parsley as a topper that quickly was mixed in throughout. Nonetheless - it was amazing and I would certainly order it again.
For my main - I ordered the Burekas and chose the vegan option filling of almond-feta, eggplant, mint & za'tar. Also, chose the quinoa salad as the side. Un-fricken-believable. The presentation was beautiful (although my photos aren't the best at showing this... weird morning angle lighting and all) and the additional sides of house-made pickles, tahini and Schug (a Yemeni hot sauce! Whoa.) really sets this place apart from the rest of the great breakfast places this city has to offer.
Lastly, and of course, we had to have dessert... it was brunch after all and chose the feature popsicle (!) of the weekend - Apricot Nectarine. I didn't get a picture as they were again house-made and had no preservatives to slow the melting process on a warm late-Sunday morning. The only thing I would critique about these would be that the popsicle sticks be a bit longer or just not frozen in to the mixture so deeply leaving maybe an inch to hold on to while enjoying this treat which made it a bit awkward. That's the only thing I could possibly complain about... and I'd still order these again.
Seriously - if you like a variety of Middle Eastern food, going out for weekend brunch and trying something deliciously different get yourself and your friends to Roni's Kitchen as soon as you can. I suspect this may become a very popular place due to it's great menu, super friendly staff and excellent location. Can't wait to visit again and try more of the menu!