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!
Did you know that the UN General Assembly announced that 2016 is the Year of Pulses?!? Well I thought this was excellent news because everyone should eat more lentils, beans, peas and chickpeas. They are cheap, versatile and there are recipes from all over the world using them. So do you know what that means?!? I'm implementing a #weeklypulse recipe to the blog with new-to-me and tried-and-true recipe posts every week. How exciting!! With this in mind here is this week's entry:
Although I am not always a fan of vegetarian burgers for a variety of reasons (they usually taste bland and fall apart) but these have won over my tastebuds so they obviously had to be shared as soon as possible. These patties are relatively quick to put together, are great pre-made and frozen for future use, and work well with all sorts of condiments.
Buckwheat Black Bean Burgers
Makes 8 full sized burgers or 16-20 mini burgers
Inspired by Delicious Living
1 cup buckwheat groats
2 cups water/broth
1 egg (beaten) or 1 flax egg (1 tbsp ground flax seed + 3 tbsp water => mixed and set aside to thicken)
1 plus ½ cup cooked black beans (rinsed and drained if using canned)
2 tablespoons chopped fresh cilantro or parsley
1/4 cup finely chopped onions
1 tablespoon gluten-free tamari or soy sauce
1 tsp ground cumin
1 tbsp hot sauce (more or less depending on your spicy tolerance)
2 tsp sesame oil
½ - 1 tsp each salt & pepper
Coconut oil, for frying
1 - Cook buckwheat groats by initially toasting in a dry pan over medium heat for 3- 5 minutes. Add water or broth, bring to a boil, reduce heat, and simmer for around 15 minutes or until water is fully absorbed.
2 – While buckwheat is cooking, mix flax egg mixture (if using) in a small bowl and set aside.
3 – Mix remaining ingredients in a large bowl (except for ½ cup of black beans and the coconut oil), stirring to combine.
4 – Once buckwheat has cooked, let cool for a 5 minutes then add to the bowl mixture.
5 – Using hand masher, gently blend together cooked buckwheat with rest of the ingredients until most of the beans have been broken and blended.
6 – Add in beaten egg (or flax egg) and remaining ½ cup beans. Mix thoroughly.
7 – Using your hands, divide and shape mixture into eight patties (or 16-20 mini patties).
8 – Preheat nonstick pan, using about 1 tbsp of coconut oil (or other high heat oil – not olive oil!!), cook in batches, undisturbed, for 5 minutes or until well-browned on one side.
9 – Using a wide spatula, gently flip burgers and cook the other side for 4 minutes or until browned.
10 – Once browned on both sides remove from pan and place on parchment lined baking sheet.
11 – Repeat pan frying method until all patties are cooked. Adding more oil with each batch or as needed.
12 – Serve on buns or in wraps with any fixings and condiments of your choice. I liked a spicy mustard, fresh mozzarella and a ginger-turmeric pickle.
13 – If not serving right away, let patties cool on baking sheet and place in freezer.
14 – To reheat frozen patties, preheat oven to 400°F and bake for 30 minutes (from frozen) turning at the 15 minutes mark.
So there you have it! Have you tried making your own vegetarian/vegan burgers? Think you'll give these a try? I hope so and if you do leave a comment below with how they turned out :)
I love baking and making treats that can be disguised as breakfast or a healthy snack. Last weekend I had a sugar pumpkin that needed some attention given to it... which came in the form of an oven roasting session and pureeing it's pulp in to silky smoothness. Thanks to Oh She Glows I found excellent how-to instructions to not fuck it up.
Throughout the week there were smoothies and chia puddings made... but with the less than a cup of the puree left over I got the feeling that it needed a home in some fall flavoured muffins. Google directed me to one of my favourite websites: Minimalist Baker. This website is so full of gems it never ceases to amaze me and this new-to-me recipe was on point.
Followed it to the letter (gasp!) and these babies turned out quite delicious. Also, totally store these in the fridge as the apple in them will make a gross gooey mess of these and you don't want that.
Here's the recipe from Minimalist Baker:
Vegan Pumpkin Apple Muffins
Author: Minimalist Baker
Prep time: 15 minutes
Cook time: 18 - 25 minutes
Total time: 35 minutes
Serves: 12 muffins
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
2 granny smith apples, peeled, cored and diced
1 Tbsp non-dairy butter (I used coconut oil)
Sprinkle of cinnamon
1 cup unbleached flour + 1/2 cup whole wheat flour
1/3 cup old fashioned oats + extra for topping
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup pumpkin puree
1 cup almond milk
2 Tbsp canola oil (used coconut oil here too!)
1 tsp vanilla extract
Preheat oven to 375 degrees and line muffin tin with paper liners.
Prepare flax egg in a large bowl and set aside.
Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
Add to the prepared flax egg in the large bowl the pumpkin puree, almond milk, brown sugar, oil, and vanilla extract.
Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter or fine mesh strainer and sift over wet ingredients and stir.
Add cooled apples and oats and stir again lightly until just combined.
Spoon into muffin tin until each liner is filled to the very top.
Sprinkle oats on top (optional).
Bake for 18-25 minutes or until golden brown and a toothpick comes out clean.
Cool completely and then store in an air-tight container and refrigerate to ensure freshness.
*Depending on the moisture level of your apples/pumpkin puree, if your batter appears to thin add more flour or oats. Alternatively, if it appears too thick add more almond milk.
There you have it! Have you tried baking these yet?!? Or other fall flavour inspired goodness?!? I'd love to hear from you and how they turned out :) Let me know in the comments!
Have you heard of butter coffee (or tea)? Over the past year this trend has been floating around the social networking sphere that I include myself in and it had piqued my interest. I like coffee and I like butter... but together? Not sure...
So after seeing a super fit co-worker enjoy a version of this concoction regularly I figured it was finally time to do some of my own research, ask a few questions and try it out myself.
It all started in Ethiopia over 600 years ago and a similar variation in Nepal with tea and yak butter. More recently, however, it has been picked up by us Westerners via travel, the internet and foodie trend followers. Needless to say there's been a lot of people fuelling themselves with any one of the many varieties of this drink and now there is even a lot of research backing up the effectiveness of this good-for-you-fat combination. I won't get in to the details but if you want to delve in to it check out the article here and the wiki page for all the goodness that coconut oil is here.
After doing a bunch of reading on the subject and asking a few more questions I settled on coconut oil for my fat of choice to be blended with my morning brew for two reasons. Firstly, because it's nearly impossible to get 100% grass-fed dairy butter in Canada (we have long winters here... so this is a fairly obvious obstacle) and secondly, the health benefits of coconut oil are seemingly endless and consuming two tablespoons a day in some other fashion would likely prove to be a challenge to be consistent with.
My morning routine has evolved a bit and so far it's been working really well. Soon after waking I have a tall glass of room temperature water with the freshly squeezed juice of a quarter of a lemon - this gives my body a good boost in the alkaline department before the coffee injection which is acidic. It's all about balance, right? I then make the coconut oil blended coffee before heading to work where by the time I've arrived at my desk the drinkable temperature is perfect in the travel mug. After finishing the coffee I've found that I'm no longer jonesing for something carb-based to feel like I have some energy (had been a cereal/granola/scone kind of breakfast person prior to this experiment) but also have not experienced the usual jitters from running on coffee alone. Also, I haven't been really hungry until nearly lunch time (which is around 11 am for me). However, if I have been particularly active with meeting set-ups or other running around tasks in the morning instead of just sitting at the desk I'll have some almonds or an apple to tide me over.
There are a lot of different claims from different websites of the positive effects of this drink. I've found that the best results so far have been knowing I'm giving my body and brain some great fats that are needed for muscle maintenance and metabolism boosting first thing in the morning. And I really like the way it tastes!
Give it a try and let me know what you think of it. Something to do on occasion for your morning routine? Or not your cup of tea (or coffee... as it were)?