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 :)
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!
I like when a whole meal is a salad... something substantial where I'm not still hungry afterwards and dive in to the bag of chips (it happens...). So when I saw the original recipe from Bakeaholic Mama that inspired this meal I felt it wouldn't have the oompf that would fulfill that dinner salad need... unless I ate a lot more of it than I really should (which also happens...). So with a few add-ins and a couple tweaks of my own I created this delicious way to use those beets you've been wondering what to do with (you know who you are ;)).
Garlic Roasted Beets and Quinoa Salad with Harissa Sauce
Beets & Garlic
1 lb beets - I used a rainbow variety that makes the salad less red when it sits waiting for me to eat it for lunch
2 tbsp olive oil or melted coconut oil
2 - 4 garlic cloves peeled and left whole (quantity depends on garlicky preference and size of cloves... I like garlic but the cloves were smallish so went with 4)
~1 tsp sea salt
A few twists of the pepper mill (or about 1/2 tsp)
The Heart of the Salad
2 heaping cups cooked quinoa (When using in savoury dishes cook with half a bouillon cube for extra flavour)
1/4 cup red onion, diced and soaked in cold water until ready to mix in salad (reduces the sharp onion flavour)
4 - 6 fresh basil leaves, chiffonade chopped
1/4 cup cilantro, finely chopped
1/4 cup pumpkin seeds
1/4 cup buckwheat, rinsed (I've blogged about this super seed before... get them in to your diet!)
1/2 cup feta cheese, crumbled
5 small bocconcini, quartered (used the rest of the Arancini ball recipe)
1 handful of mixed greens per serving
Dressing and Toppings
Additional salt & pepper to taste
1-2 Tbsp (plus extra for serving) Balsamic reduction (we use this awesome pre-made variety from Nonna's from BC. So much easier to always have in the pantry)
Harissa Sauce (I make a big batch of my own but base the recipe from this one and will post details in a later post soon) or any variety of your favourite hot sauce.
Roasting the Beets
Preheat oven to 400°F.
Cut root end off of beets, scrub thoroughly (I'm a fan of leaving on the peel) and cut in into roughly 1" sized cubes.
Place beets and garlic in bowl and toss with oil, salt and pepper.
Wrap in an aluminum foil packet or pour beets in to a baking dish with a lid.
Bake for 15 minutes, turn over foil packet or stir beets in baking dish. Return to oven for at least 10 minutes, checking for fork tenderness and adding time if needed to reach full doneness.
Remove from the oven and let cool.
While the beets roast...
In a large bowl, mix together all of the heart of the salad ingredients *except for the mixed greens*
Add 1 tbsp. of balsamic reduction and fold through the salad ingredients. Taste for flavour and add more if needed as well as salt and pepper to taste.
Serving this great salad!
Remove the garlic from the roasted beets mixture and chop finely. Mix thoroughly in to salad mixture.
Pour beets in to the salad and gently fold in to salad to avoid turning the whole thing "beet red"... ha! It will taste the same if salad folding gets out of control or you have really red beets.
Place a handful of mixed greens on a plate and spoon a generous portion of the salad on top. Drizzle a bit more balsamic reduction and top with a spoonful of harissa or a bit of your favourite hot sauce.
Eat and be well :)
Now back to you my friendly Experimental Approach readers! Do you like a hearty salad? Plan on trying this or your own version? Let me know in the comments as I would love to hear about your cooking experiments too!