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!
1 - It's delicious. Granted I will eat nearly anything. However, these little seeds are excellent vehicles of flavour since they themselves have no flavour so this allows for creative flavour combos... although, I usually lean towards the slightly sweet for the puddings.
2 - It's a portable and make-ahead friendly! A few tablespoons in a mason jar with some almond milk and any extra flavour add-ins and you are on your way to pudding goodness. I usually make a few jars on Sunday night and leave them in the fridge for quick morning breakfasts, a midday snack or a tasty dessert if any last until the end of the week.
3 - Nutrient dense super food! These little seeds have a lot packed in to their tiny packaging. High in protein, fiber, omega-3, iron, magnesium and plenty more. Top off with add-ins like fresh or dried fruits, nuts and seeds and you've got yourself a really great combination of energetic fuel!
4 - They make an excellent egg replacer for baking! Just combine 1 tablespoon of ground chia seeds with 3 tablespoons of water, let sit for 5-10 minutes and you now have an egg replacer for cakes, cookies, muffins, pancakes, or sweet breads! Sometimes I combine ground chia and flax seeds for an ultra nutrient dense egg replacer for baking too.
5 - They can be used to make a jams that do not require commercially produced pectin and the ridiculous amount of sugar needed to make the pectin work. Just berries of your choosing, a bit of sweetner (I like maple syrup or local honey) and chia seeds! Here's one of my favourite recipes from Oh She Glows :)
This is how I make my chia puddings:
Chocolate Chia Pudding
4 tbsp chia seeds
1 tbsp raw cacao powder (or cocoa powder)
1 tsp camu camu*
1 tsp non-gmo soy lecithin**
1/4 tsp vanilla powder (or vanilla extract)
1/4 tsp ground cinnamon
pinch of Himalayan salt (or sea salt)
1/2 cup almond milk (or any milk you prefer)
1 tbsp maple syrup (honey or agave works too)
Toppings: sliced fruits, chopped nuts, seeds, coconut flakes, etc.
1 - Combine first six ingredients in a straight sided mason jar. Screw on lid and give it a good shake to mix all the dry ingredients together.
2 - Add milk and sweetener, replace lid and shake well.
3 - Remove lid and using a spoon or small spatula scrape down the sides of the jar to ensure everything is on the liquid.
4 - Replace lid again and let sit for 30 minutes or place in fridge and use within 5 days.
5 - When ready to eat just remove lid and place whatever toppings you'd like on top, mix and chow down. Or pour in to a bowl for added pretty presentation points ;)
*Camu camu is totally optional. I've recently been adding this to my chia puddings for additional vitamin C and antioxidants. Found it at The Light Cellar here in Calgary.
**Non-GMO soy lecithin is also totally optional. However, adding a lecithin add-in is something you may want to consider as a neurotransmitter it aids in memory retention (among many other benefits)! Another great find from The Light Cellar here in Calgary.
Do you include chia seeds in your daily/weekly diet routine? How about baking with it? If you haven't tried it before do you think you may give it a shot? Let me know in the comments or send me a direct message if you have any questions! Enjoy :)
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 :)
Although it's been a while since I've posted, this blog is always on my mind. So many ideas swirling around in the ol' noggin that it can be hard to just sit and write when trying new things can be so much more fun.
It's been a month since becoming an Alberta redundancy statistic (aka got laid off) and experiencing a subsequent downward spiral of my overall health. I'm happy to report that working with excellent health professionals and actually doing the daily homework of prescribed functional activities along with plenty of rest and fully embracing this transition in my life has done wonders. There is still plenty of work to do (mustn't become stagnant, right?!) I'm feeling like it's time to get back on the blogging horse and in doing so let's kick it off with a sweet treat of Chocolate & Peanut Butter Fudge.
Now these are not quite like any sort of traditional fudge and that's the point. However, they are tasty and maybe a little bit healthier... well that's what I'm telling myself. Try these at your own risk ;)
Chocolate & Peanut Butter Fudge
1 cup chocolate chips (I use this variety which is sadly not available through Amazon.ca but use whatever you prefer)
1 can organic coconut milk
3 tbsp coconut flour
3 tbsp almond flour
1/4 tsp cinnamon
1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
Couple pinches of sea salt
~1/4 peanut butter (or any other nut butter you prefer)
1 - Line a 8x8-inch baking dish with parchment paper.
2 - In a double-boiler, melt chocolate chips and coconut milk together. Stirring occasionally until all well combined.
3 - Add in coconut and almond flours as well as the cinnamon, vanilla and salt. Stir well to ensure all is incorporated.
4 - Pour in to parchment lined pan and spread out to the edges and smooth out the surface. It doesn't have to be perfect just try to get it relatively even.
5 - Place pan in fridge and let cool for at least 20 minutes.
6 - Meanwhile, if you use natural peanut butter (or whatever other nut butter you may use) like me and store it in the fridge now is the time to take it out and leave on the counter so it can come to room temperature.
7 - After the fudge has cooled in fridge for at least 20 minutes take the pan out and grab a spoon to drizzle the now softened peanut butter over the surface of the fudge. I ended up using about two hearty soup spoons but use however much you'd like. Then, take a butter knife and swirl the peanut butter in to the surface of the fudge.
8 - Return the pan to the fridge, lick all utensils of the chocolate-peanut butter goodness and wait for at least 2 hours before cutting in to the fudge.
That's it! Simple, relatively quick and super tasty. Great to prepare ahead for parties and perhaps could be good for gifts since we're entering holiday season!
Think you'll try this? Will you make any changes? Let me know in the comments as I would love to hear from you!
P.S. Going forward most of my blog posts will contain affilitated links. I will also only link through to products that I actually use myself. If you purchase anything through these links I will receive a small percentage of commission from the sale. These pennies add up and can help support me to create and share more! Thank you in advance for your click-through :)