After my last few posts of cakes, muffins and cookies, I figured I better post a salad. I made this for dinner the other night because I wanted to use up the yams lingering around my vegetable drawer. Truth be told, I was wondering why I had yams when it was nearly June. But then I remembered I’ve been eating asparagus like it’s been going out of style (well, it is a short growing season), hence the lingering yams. So when I spied a can of black beans in my cupboard, this salad idea was born. It’s a potato salad that strays from the norm and it’s a very, very good thing.

It’s a long weekend here in Canada so why not celebrate with a potato salad. It’s perfect picnic, barbeque or friendly gathering eats and this one is especially nice because it’s not the usual mayo-laden stuff. The roasted sweet potatoes give a good sweetness (so much so that I didn’t add any honey or sweetener in the dressing) and I tossed in some frozen corn to roast up as well. I kept the vinaigrette a bit zingy with lots of lime juice and garlic. Cumin, chili powder and chili flakes (plus a splash of hot sauce) add heat, but it won’t burn your face off. I think people get scared with seeing a lot of chili powder in a recipe, but it’s a blend of several different components (usually garlic powder, paprika, cayenne, and oregano) so I don’t find it all that spicy. But if you’re a bit heat-shy, add the amount you feel comfortable with.

My husband and I ate this up as a main-dish salad, but it would work perfectly as a side for a summer bbq. It’s so much more delicious than I would have imagined and we both went back for seconds. I’m already wondering if I should throw some more yams into my grocery basket along with the asparagus! Yams may not scream spring & summer, but this salad helps transform into the perfect vegetable for nice warm days.

And don’t forget to add a sprinkle of feta cheese before serving! It compliments this dish so well.

southwest potato salad
If you don’t have Old Bay, leave it out (or add in a touch of paprika & celery salt). But ever since I discovered how great it went with a black bean salad, I like to add it in. Old Bay, it’s not just for seafood!

3 yams, diced
1 T vegetable oil
1 T chili powder
1/2 t chili flakes (or cayenne)
1 T ground cumin

1 c frozen corn

1/4 c minced red onion
1 can of black beans, rinsed & drained

1/4 c vegetable oil
juice of 2 limes
2 cloves garlic, minced
a splash of red wine vinegar (optional)
1/2 t Old Bay seasoning
1/2 t ground cumin
pinch of salt & a good grind of black pepper
a few spashes of hot sauce

crumbled feta cheese & cilantro, optional

Preheat oven to 400F. In a large bowl, combine the diced yams with the oil, chili powder, cumin and chili flakes. Dump out evenly onto a prepared baking sheet and bake for 15 minutes. Meanwhile, add corn into the same bowl and toss to gather up any of the remaining spice & oil. Remove yams from oven and toss for even cooking, adding in the corn. Bake for another 15 minutes.

In a large serving bowl, add in the black beans and red onion. Combine the remaining ingredients into a small jar and shake until well mixed. Taste and adjust seasonings if necessary. Remove the corn and yams from the oven and add into the bean mixture. Pour over dressing and toss the salad well. Serve immediately (though I’m sure it’s delicious cold too). Serves 4 meal-sized portions.

Possibly related posts:

• hot damn & hell yeah: curried sweet potato salad with cranberries & pecans
• boot-strapped: mexican-spiced roasted mushrooms & yams

Some food combinations are wonderful but others can have you scratching your head. For instance, last week, I picked up some coconut milk cheese at my local deli. I like coconut and I like cheese, so I figured the combo would be delicious. Nope. It was like a bottle of suntan lotion spilled onto my cheese. Not appetizing in the least.

Tomato and orange, on the other hand? Now that’s a winning combo.

I’ve been making a version of this tomato sauce for nearly 15 years. It’s my go-to sauce and I’m actually a bit shocked that I’ve never shared it here. It’s simple and charming and you’ll wonder when you finish your plate how you could have lived your life without it. It’s one of those sauces.

The very first time I made this tomato sauce it was way more complicated than it needed to be. Vodka and cream was involved, and back when I was a poor student, these 2 ingredients were way outside of my budget. But I hung onto this sauce and discovered that getting rid of those pricey ingredients actually made the sauce much more interesting and way more accessible.

I used fire-roasted tomatoes this time ’round, but regular tomatoes work just as well. Come summer, use diced fresh tomatoes and it becomes even more brilliant. If you left out the orange juice, you’d get a nice little tomato sauce. But it’s the orange juice that makes this dish really special. Just be sure to use a good pungent orange, not one of those watery, tasteless ones. Quality ingredients matter when you’ve got such a simple sauce.

It’s a quick sauce too. Get your onions and garlic sauteing and then get your water on for your pasta. Dinner will be ready before you know it. And don’t forget to sprinkle on some cheese!

elsewhere: Over at Poppytalk this week (and just in time for a sunny weekend), I give a recipe for perhaps the best pancakes ever. You be the judge.

And if you are in Vancouver, on May 6th is another installment of Vancouver’s best craft fair, Got Craft? I’ll be there selling my cards, birthday calendars & prints and you can also purchase a uber cute Got Craft tote bag that I designed for the event! Pick up a copy of the local free mag The Westender and check out an interview I did about Got Craft (or you can read it online here). Of course, please stop by Sunday May 6th and say hi! I love meeting my readers!!

my favorite tomato sauce (with onions & orange)
A more intense orange flavour can be reached by adding some zest into the sauce. Play around!

1 T olive oil
1/2 onion, sliced thin
5 cloves garlic, sliced thin
1 t dried oregano (or herbs du provence)
1 t aleppo pepper (or 1/4 t red chili pepper flakes)
pinch of kosher salt
1 T butter
1 14oz can of diced tomatoes (fire-roasted tomatoes are an excellent option)
juice of 1 orange

In a medium-sized saucepan, heat olive oil over medium heat. Add in onion and garlic and let saute until soft and fragrant, about 10 minutes, stirring occasionally. Toss in dried herbs, pepper, salt and butter along with the can of diced tomatoes. Let sauce simmer and reduce slightly, about 10-15 minutes, turning down the heat if necessary. Squeeze in fresh orange juice, stir and let simmer another 3 minutes. Serve over your favorite pasta.

Possibly related posts:

• mediterranean tomato sauce with chickpeas
• yam & bean orange-scented chili

Don’t let the picture above fool you. It looks weird and kinda brown and shiny – like some kind of magical dragon shed its tasty skin in my bowl – but that right there, is a bowl full of awesome. Crispy kale + garlic + coconut bathed in a sesame/soy blend and baked. Well, if the truth be known, a bit over-baked. But you know what? Still freakin’ delicious. I clamour for the stuff now.

I recently picked up a whole mess of kale from the farmer’s market. The bunch I picked wasn’t just one kind of kale, but included several varieties of baby kale and I was eager to try them immediately. Unfortunately, stuff happens and that bag of baby kale sat in my fridge for a wee bit longer than I originally imagined. No worries, though. Kale is robust and hardy and there was no real damage done. And this preparation was perfect for my greens.

I served this over red quinoa, which in my mind, is much better tasting than plain ol’ regular quinoa. And it’s just as delicious over millet or farro. And while this recipe is called a salad, it’s not your usual garden variety mess of greens. The orginal recipe didn’t call for garlic or hot sauce, but how could I leave them out? Together they meld perfectly with the kale and the coconut and the asian-y flavours. Did you pick up some coconut ribbons yet? You know, the stuff I used in those chocolate coconut squares? Well, this is a much healthier way to use up the rest of your bag. Or make this for dinner and the squares for dessert. Balance, people.

elsewhere: Check out my latest post at Poppytalk where I make a very tasty lentil & potato soup. Another quick meal for your repertoire? Go get ‘em, Tiger!

Also, if you’re in Vancouver and want to know a bit more about writing or authors, check out the North Shore Writer’s Festival happening this weekend. I’m excited to be on a blogging panel on Saturday with other awesome local bloggers, so stop by the Welsh Hall this Saturday at 2pm and say hi!

crispy kale salad with toasted coconut
(adapted from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen)
1/3 c olive oil
1 t sesame oil
2 T soy sauce (or gluten-free tamari)
a splash or two of hot sauce
4 large cloves garlic, thinly sliced
1 large bunch kale cut into ribbons, stems and large ribs removed
1 c unsweetened large coconut ribbons
quinoa, farro or millet, cooked

Preheat oven to 350F.

In a lidded jar, pour in the olive oil, sesame oil, soy sauce, hot sauce and garlic. Shake well. In a large bowl, dump in the chopped kale and coconut and pour in about half of the dressing. Spread out onto a large baking sheet  and bake for 15 minutes or until the coconut becomes golden and the kale turns a bit crisp. Stir things about at the half-way mark. Remove from oven and serve on top of your favorite grain, drizzle with remaining dressing. Makes 2 large meal servings or 4 side dish servings.

Possibly related posts:

• what a mouthful: spicy lemon parmesan green beans, kale & zucchini
• early fall millet crunch salad

I’m breathing a huge sigh of relief. We’ve moved into our own home (well, it’s still an apartment, but it’s our very own place) and we’re totally thrilled. The act of moving was slow and steady – we decided to move over the course of a week which seemed like the way to go at the beginning, especially since we were only moving 10 blocks away. However, it stretched out the actual pain of moving (hello stress! hello aches & pains!) rather than attacking it in one fell swoop. But we did it!! We’re here and we love it. Sure there are boxes everywhere and still so much to organize and get done, but we’re slowly chipping away at our list and getting things set up. The real drag came when our internet and phone were set up 4 days later than promised. No internet? Now that’s a real bummer. But we’re all set up and our lives are getting back to normal. Finally.

So let’s celebrate!

But before we get carried away, there’s nothing wrong with some good old fashioned wisdom. Like a hearty, healthy breakfast to start the day. Yup, I’m talking about oatmeal. It’s been years since I’ve mentioned the stuff (like this baked oatmeal with apples or this pumpkin version) but I eat a bowlful of it weekly (& sometimes more). It’s not sexy food, but I think this version wins a few points for “interesting-ness”. Plus, it’s tasty and creamy and I actually crave it first thing in the morning, so what more could you want in a bowl of oats?

The difference here is all in the preparation. Spices get added into water & cold milk (dairy or non-dairy, no big diff) and then when it simmers away for a bit, that’s when the good stuff begins. Do not doubt the power of a good spice infusion! Oats get added into the fragrant pot (remove the spices first or you’ll have twigs and shoots in your bowl). I like to add both Scottish oats (the fine, almost powdery stuff – Bob’s Red Mill makes a fine version) along with large flake oats, but you can stick with one or the other. I think steel cut would also work well here too, but you’ll have to adjust the amount of liquid and the cooking time (check the package for guidance). If you’re gluten-intolerant, make sure your oats are from a non-contaminated source, ie. buy gluten-free oats.

Of course, the best part about oatmeal is the toppings. I love a good amount of cinnamon, toasted nuts, maple syrup and raisins. My husband goes for fruit, coconut and brown sugar. Make it your own and then get on with your day.

creamy spiced oatmeal
(adapted from Mad Hungry)

I loved the spices below, but you could play with your own blend – vanilla would be lovely here (extract or even better, the scraped pod). Don’t be scared of the bay leaf, it adds a subtle, sweet herbal quality.

1 c milk (dairy or non-dairy)
2 c water
1 whole cinnamon stick
3 whole cloves
3 green cardamom pods
4 allspice berries
1 bay leaf
pinch of kosher salt
1/2 c rolled organic large flake oats
1/2 c Scottish organic oats

toppings: maple syrup, ground cinnamon, toasted sliced almonds, shredded coconut, raisins or other dried fruit, blueberry compote or other fresh or stewed fruit

In a medium sized pot, add in the water, milk and the whole spices, along with the pinch of salt. Let it simmer over medium heat for 5-10 minutes until it comes to a slow boil. Remove spices, reduce heat to low and slowly whisk in the oatmeal, stirring occasionally until oats are tender, about 15 minutes. Serve in bowls and add in your favorite toppings. Makes 2-4 servings.

Possibly related posts:

• pumpkin spice steel cut oatmeal
• breakfast. 7am: steel cut oatmeal

It’s been a while since I’ve made some veggie burgers, but when faced with a major cupboard clean-up, coming up with recipes from meager beginnings is a fun challenge. I had a small amount of red lentils in my cupboard and instead of packing them and moving and then unpacking them into our new apartment, I decided to use them up, stat.

The great benefit of red lentils is that they cook up quick. Once they boiled up soft, I drained them and then got to work coming up with some good flavours. Curry always goes well with lentils, so I sauteed some curry paste with onions, garlic and mushrooms until fragrant. I tossed in a few shakes of worcestershire sauce because that to me always smells like burgers for some reason (childhood memory, most likely!) Wheat germ lent some bulk and I used an egg to bind the mixture together. I decided to bake them instead of frying them, figuring the less jostling about, the better. I’m always worried when shaping and cooking veggie burgers that they’ll crack and fall apart, but luckily, these held together well. Look ma, no cracks!

Can you tell that those burgers up there came out of the fridge? Yeah, they’re chilly, but they reheated well. I added on some extra cheese for extra melty happiness. Extra cheese? Always a good call.

Oh, and see that mayo on the side? That was one of my biggest discoveries. One, it’s homemade, and two, it was really, really easy to make! Not only that, but it kicked store-bought mayo to the curb. Delicious! My easy mayonnaise recipe follows below.

elsewhere: I’m getting behind this week, because there are 2 awesome recipes over at Poppytalk for you to catch up on. First, let me introduce you to shrimp and grits because those two are quite a delicious pair. And then finally, there is some spicy orange peel tofu to keep your dinner plate hopping.

curried red lentil & mushroom burgers
If you want to make these gluten-free, look for a g/f worcestershire sauce – Lea & Perrins is g/f in the US, but not in Canada. And use g/f bread crumbs instead of wheat germ. If you want these vegetarian, Annie’s makes a good vegan worcestershire sauce. Or leave it out.)

1 c red lentils
1 t olive oil
1/2 onion, diced
4 cloves garlic, minced
1 t red pepper flakes
1 1/2 c mushrooms, diced
1/4 t salt
1 t worcestershire sauce
1 T curry paste
1 egg
3/4 c – 1 c wheat germ or g/f bread crumbs
sliced strong cheddar as a topping (optional, but delicious)

In a medium-sized pot, boil water and add in lentils. Cover and turn down heat to medium-low. When soft, about 15 minutes or so, drain really, really well & set aside.

In a large skillet, heat oil over medium heat. Add in onion, garlic, and red pepper flakes. Stir around until they get soft and fragrant. Add in mushrooms, salt and worcestershire sauce and let that all melt together. Stir in curry paste until well combined.

In a medium-sized bowl, add in lentils and mushroom mixture and stir until blended. Add in egg, letting that get mixed into everything before pouring in the wheat germ or g/f bread crumbs. Blend and refrigerate for at least 30 minutes.

Preheat oven to 400F. Brush a cookie sheet with a thin layer of oil. Form patties out of lentil mixture – I just made a large golf ball sized ball in my hand and then flattened it with my other palm before placing it on the cookie sheet. I then smoothed out any cracks along the sides of the patties before churning out my next one. Bake for 10-15 minutes and then flip carefully with a spatula – these were actually much less delicate than I had feared (phew!). Add a slice of cheese to the flipped side, if desired and bake for another 5 minutes until golden and cheese is melted.

Serve on a bun (or rye toast like I did) with a good schmear of dijon, homemade mayonnaise, sliced pickles, arugula and a dollop of ketchup. Makes 6 patties.

homemade basic mayonnaise
1 egg yolk
pinch of salt
1 t lemon juice
1/2 c mild tasting oil

In a tall plastic glass (it came with my immersion blender), add in the yolk, salt and lemon juice. Mix well using your immersion blender and then ever so slowly, pour in the oil – you want a slow, steady and thin stream. I used just under 1/2 cup of oil. When it looks like mayo, stop blending. Makes about a 1/3 cup of mayo.

Possibly related posts:

• curry in a hurry: curried red lentil stew with chickpeas and rainbow chard
• curried apple & lentil dal

Moving apartments. There’s the process of finding boxes, fiddling with packing tape, stacking boxes and boxes of really, really heavy boxes filled with records and books, all while wondering if there really is a need to hang onto that silly, kooky-looking, vintage coconut girl purse. Does it stay or does it go? As you can see, I’ve got a lot on my plate right now.

I’m not looking for things to get any more complicated. Which is why I’m glad I’ve got this salad dressing as my new weapon against March Madness. I’m not talking basketball here, in case you thought otherwise. You know that tiny salad compartment tucked away in the corner of your bento box from that sushi joint around the corner? This salad dressing is kinda like the one you’d find at Japanese sushi restaurants – it’s sweet and earthy and bright. It looks like a ray of sunshine (trust me, Vancouver in March needs all the sunshine it can get) and it tastes just as lively.

It does look odd, kind of thick, like pureed carrots, but that’s exactly what it’s got going for it. Plus ginger, and lemon and the warmth of toasted sesame. It’s delicious and virtuous at once. It’s like the best tasting vitamin boost ever.

The dressing is lovely poured over a simple green salad sprinkled with sesame seeds. But I think it would be just as nice over steamed spinach. This recipe makes a lot. That jarful? That’s what’s left after 4 or 5 big ol’ salads. So you may want to cut the recipe in half. Or pour it over everything you eat this week.

You’ll be happy you did.

carrot ginger dressing
(adapted from Appetite for Reduction)
1/2 lb carrots, peeled & sliced into 1″ chunks
1 T fresh minced ginger
2 cloves garlic, minced
1/4 c fresh lemon juice
2 T water
1 T white wine vinegar
1 t roasted sesame oil
1 t canola oil
1 t agave syrup
a few dashes of sriracha
1/4 t salt

Boil up the carrots until tender – about 15 minutes or so. Drain and run under cold water until cool. Add the drained carrots and everything else into a food processor and blend until smooth. Thin out the dressing if needed with a little water.

Possibly related posts:

• a blast from the past: creamy vegan carrot ginger soup
• happy anniversary to me: french-style carrot salad

I’ve been pulling my hair out this week. Last week my gut was churning with nerves. Butterflies and hair-pulling do not make for restful sleep patterns. The thing is, we’re moving. Leaving our beloved neighbourhood that we’ve watched grow and evolve for a neighbourhood 10 block east. We’re still in walking & biking distance to all the things we love, but we’ve got the benefit of discovering a whole new neighbourhood too. Actually, that’s not quite right since the ‘hood we’re moving to was the first place I lived when I moved to Vancouver and where I spent all my time before settling into Strathcona. It’s a good thing. There are great markets nearby, lots of shops and restaurants and we’ll be on a quiet street (one of Vancouver’s last remaining streets to have cobblestones from where Vancouver’s historic streetcars used to tread, in fact) with a view of the Port and the North Shore mountains. And there will be lots of space, light and windows. No, there isn’t a window in the kitchen or more counter space (but that’s what future renos are for), but it’s an inspiring space with vaulted ceilings. And a dishwasher. A dishwasher!!! Yes, I’m excited and thrilled and nervous with all the changes taking place.

But before I start freaking myself out with talk of moving and boxes and upheaval, let’s talk about soup. I get that on first glance this soup might be unappealing. First of all, it’s green which could set some people on edge but not me. Somehow this soup rose above all other broccoli soups I’ve had and I can only credit that to the addition of spinach. The texture of the thing was voluminous and light which seems weird to say about a soup, but trust me when I tell you this: this soup bloomed in my bowl. I dunno if it was a mind trick or what, but it was like there was some kind of magic awesomeness involved that made this soup seem almost fluffy and creamy and perfect without any addition of cream or milk.

So what I’m saying is: make this soup. As you can see, I nearly licked the bowl clean. And because we’re nearing St. Patrick’s Day, serve it with a loaf of Irish Soda Bread because homemade bread (especially an easy one like this) always trumps crackers. And go make a whiskey oat cake for dessert to get into the spirit of things – saving the leftovers for breakfast.

elsewhere: Need a quick meal? Look no further than these fantastic garlic-ginger noodles. They are addictive and easy and you’ll find yourself wanting more. Repeat.

broccoli spinach soup
1 T olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
2 celery stalks, diced
1/2-1 t kosher salt
1/2 t red chili flakes
1/2 t dried thyme
1/2 t dried oregano
2 small potatoes, diced
2 stalks of broccoli, stems peeled & diced, florets broken
approx. 4 c good vegetable or chicken stock
1 bunch spinach, rinsed
1 T dijon mustard
1/3 c grated cheddar cheese

In a large pot, saute the onions, garlic and celery over medium heat in the olive oil until soft. Sprinkle in the salt, chili and herbs and stir in the potatoes and broccoli. Pour in enough stock to cover all the vegetables in the pot (don’t add in too much!), put a lid on it, and let is simmer away until potatoes are tender. Add in the spinach and stir in the mustard. Blend well using an immersion blender or pour soup in batches into a blender to get it very smooth. Stir in the cheese and blend well. If you find your soup is too thick, add in more stock or add in a bit of milk. Makes 4 large portions.

Possibly related posts:

• creamy broccoli & leek soup
• well-worn: lentil spinach soup

It’s been one of those weeks and it’s nice to have a cloudy Sunday morning to reflect back on things. There was a bit of big news: we bought a car. Now, for most people, it’s kind of a no-brainer to have a car. But I’ve never owned or really even wanted a car. We live pretty much in the centre of things and I love exploring on foot, by bike or even by bus. But now we own a 2005 silver little hatchback and it’s like our world has opened up exponentially. We can, at the drop of a hat, head out into the mountains for a hike or cross the border to visit friends. Freedom and cars always seemed like such an advertising ploy or a teenage fantasy, but it’s true! I didn’t think I’d be so much in love with the idea of car ownership, but I’m smitten. While I do have my license, I actually haven’t driven in 20 years, so I’ll need a bit of practice to brush up and get over my fears. After biking through traffic and scowling at cars who don’t pay attention to cyclists, I’ve got quite a bit of fear to get over. Baby steps and parking lot practice, here I come!

Then came Valentine’s Day and if you didn’t know it already, I’m a sucker for love. I don’t care that it’s a greeting card holiday one bit. I love pinks and reds and flowers (though tulips over roses, please). And I love fussing over my husband. I always make a card from scratch and this year I even made a little 8 song mix over at 8tracks that you are more than welcome to listen to. But it was our dinner that night that was so fantastic and perfect. There was a perfectly seasoned steak that I cooked in the oven at very low heat (200F) for 10 minutes per side before searing on the stove. Perfect medium-rare insides and a lovely crust outside. Yum. Oven roasted herbed potatoes that were crisp on the outside and soft and perfect inside. A raw mixed vegetable asian slaw and steamed brussels sprouts completed our plate. But it was dessert that gilded the lily.

My favorite brownie recipe plus a small scoop of buttermint ice cream put the biggest smile on Cornelius’ face. The thing is, I had spied the ice cream recipe quite a while ago on the kitchn, but I was put off by the addition of butter extract. Butter extract, really?? It sounded gross and I’m generally against single-use tools and ingredients. So I had pretty much made up my mind that I’d be giving this recipe a pass. But when I found myself in the baking section of my favorite kitchen shop the day before Valentine’s Day, I grabbed the little bottle of butter extract and that was it, buttermint ice cream, here I come.

The original recipe calls for turmeric to stain the ice cream yellow which sounded all fine and good. Except that I was making this for Valentine’s Day and I was jonesing for pink. Plus, it makes sense as it recalls the pastel buttermint candies that I loved as a kid with their pale pinks, greens and yellows. The recipe itself is super simple and I like that it doesn’t contain eggs. It does require a bit of cream cheese which adds to the creamy texture. It’s a good trick – the ice cream didn’t get rock hard after spending a couple days in the freezer which is a good thing. Another discovery was drizzling melted white chocolate (I used Callebault…the good stuff here) while the ice cream churned, adding thin shards of crispy chocolate ribbons throughout. Incredible! And because I was already preheating the oven at a low temperature (200F), I decided to melt the chocolate in a small cast iron pan in the oven. The chocolate melted perfectly and quickly….no fussing with a double boiler! Genius!

Yup, I’ll be making this again. Tinted pale green for St. Patrick’s Day? Why not!

One more thing, today is this blog’s 7th birthday. Seven years of Everybody Likes Sandwiches! Not bad run, I think. I’ve learned a lot of new things here in this public space – about cooking and myself. Here’s to seven more years! Anyway, thank you so much for reading and commenting and sending me emails. I don’t think my life would be quite so awesome without this space for me to vent and share. I’m grateful.

elsewhere: Earlier this week at Poppytalk, I baked up a big dish of comfort. Creamy mac and cheese with cauliflower and chard. Delicious and simple. Go check out the recipe!

 savannah buttermint ice cream
(recipe adapted from the book Jeni’s Splendid Ice Creams at Home via the kitchn)

2 1/4 c whole milk
1 T plus 1 t cornstarch
3 T cream cheese, room temperature
1/2 t sea salt
2-4 drops red food colouring
1 c heavy cream
scant 2/3 c sugar
2 T light corn syrup
3 oz white chocolate, chopped
4-5 drops butter extract
4 to 5 drops pure peppermint extract

1. In a small bowl, use a fork to mix together 2 tablespoons of the milk with the cornstarch. Set this aside. Whisk together the cream cheese, salt and food colouring together and set aside. In a large bowl or stock pot, fill with ice and cold water – set aside.

2. Combine the rest of the milk, along with the heavy cream, sugar and corn syrup into a medium sized sauce pot and bring to a boil. Let boil for 4 minutes then remove from heat. Whisk in the cornstarch mixture and then bring back to a boil over medium-high heat. Cook for one minute and then remove from heat. Whisk in the cream cheese mixture and beat until well incorporated. Pour the mixture into a large ziplock bag, seal tightly and then dunk mixture into the bowl with the water and ice. Put in the fridge and chill until cold, about 30 minutes.

3. Melt white chocolate. I had the oven at 200F so I just melted it in the oven & it worked like a charm. Otherwise, use a microwave or use a bain-marie.

4. Pour ice cream mixture into your ice cream maker and start churning. Add in drops of butter extract and peppermint. Taste and adjust, if needed. Slowly drizzle in the melted chocolate. Churn until the mixture gets thick and creamy. Pour ice cream into a lidded glass container and freeze for 4 hours.

Possibly related posts:

• coolio: coconut chocolate chunk ice cream + mexican chocolate ice cream
• 3 of my favorite words: bourbon ice cream

Last weekend, I was still in pantry cleaning mode. I spied a jar of dried pinto beans and decided to put them to boil – no soaking required since the beans themselves were pretty fresh. Some more pantry digging revealed a jar of green lentils, so I began thinking about lentil chili. Initially, this Mollie Katzen recipe caught my eye but in her write up, she mentions barbeque, and that made me long for those sticky sweet baked beans and my mind was instantly over chili.

Sorry, chili.

I remembered a post from Tara at Seven Spoons earlier this year called Lentils Like Baked Beans. Yes! My inspiration and dinner was now more than just a glimmer. The original recipe calls for those quick-to-cook orange lentils and bacon, but I used what I had on hand and the resulting dish was fantastic. While I love recipes that call for ketchup (no, seriously, I do!), I was out, so I used some tomato passata along with a whole host of spices that came to mind: allspice, clove, cinnamon, chipotle, nutmeg, chili powder. It was a heady brew tamed by maple syrup and molasses and it was delicious.

For me, I have strong memories of baked beans. My mom would make a gigantic pot full of sweet baked beans studded with bacon in the winter. However, I didn’t discriminate and I even loved the kind from a can, though never the kind in tomato sauce. Only “Quebec-style” maple syrup sweetened please! That sweet liquor and those pillowy beans tasted so good over un-toasted white bread spread thickly with cold butter. That was a very happy lunch indeed.

This pot wasn’t enriched with bacon but I had some lean sliced deli ham and it almost seemed to melt away in the end, leaving only it’s smoky flavour (in a very good way, I assure you). However, you can easily turn this dish vegan or vegetarian by using vegetable stock for the chicken and replacing the ham with some smoky paprika instead. It was a trick I always did when I was vegetarian and it worked like a charm. And sometimes I’d chop in a tofu dog for a true beans & weenies remembrance!

elsewhere: Over at Poppytalk, I go all pink & magical with some blood orange, ginger and lime juice. Refreshing & suitable for a Valentine’s Day breakfast. And, don’t forget to vote for this blog as Best Canadian Blog at the 2012 Bloggies. Voting ends on February 19th & I’d love your votes! Okay, enough groveling for now :)

sticky baked lentils & pinto beans
(adapted from Seven Spoons)

This amount of dried pintos made close to 3 cups of cooked beans. This recipe uses 2 cups of cooked pinto beans, so save the remaining beans for another use.
1 c dry pinto beans
2 bay leaves

1 c dried green or brown lentils

1 T olive oil
1/2 small onion, finely diced
2 celery stalks, finely diced
1 green pepper, finely diced
4 cloves garlic, minced
1/4 c diced ham
1/2 c passata (strained, pureed tomatoes)
1/2 c chicken stock
1/4 c maple syrup
2 T molasses
2 T powdered mustard
1 T cider vinegar
1 T chili powder
1/4 t cinnamon
1/4 t chipotle powder
1/8 t freshly ground allspice
1/8 t freshly ground cloves
1/8 t freshly ground nutmeg
salt & pepper, to taste

1. Early in the day or the day before, cook your dried pinto beans. You do not need to soak these if your beans aren’t old. Bring water, beans and bay leaf to a boil and then simmer over med-low heat for an hour. Add more water if needed. Simmer over low for another 30 minutes until beans are tender but still retain their shape and have a bit of a bite (ie. not mushy). Drain.

2. Preheat oven to 350F.

3. Cook lentils in 2 cups of water and bring to a boil. Simmer for 20-30 minutes or until tender but with bite. Drain.

4. Meanwhile, add oil to an oven proof pot over med-high heat, adding in onion, celery and green peppers. Heat until soft, stirring occasionally. Add in garlic and ham and cook for another 5 minutes. Add in all of the lentils and about 2 cups of the cooked pinto beans – you’ll probably have more pinto beans left over for another dish. Pour in the remaining ingredients and turn down the heat to a simmer. Taste and adjust seasonings. It is at this point where you should make it as you like it. Need more sweet? More vinegar? More heat? Adjust! Let it simmer, thicken and bubble for 10 minutes and then pop the whole thing in the oven, covered, for 40 minutes.

Possibly related posts:

• the magical fruit: pineapple baked beans
• lentils with fennel, kale & sausage

It’s so funny that I’ve waited so long to post this recipe because it’s a really, really good one. I made this in early fall when I could still put things outside on the balcony to photograph. It’s not that I forgot about this tasty chicken meal, but it’s because I took a photo of this meal in my well-worn Jadite dish. Let me explain. I love this dish. It treats me well and I think I do well by it too. But it is by no means a pretty dish – well, not after I’m through with it. Sure, it’s got a lovely vintage green hue…but it stains easily and it’s near impossible to scrub away all of splatters. No matter how hard I scrub it with my miracle baking soda-vinegar-soap concoction it won’t become pristine (however, my miracle mix does work wonders on bathtubs and cleans grimy ovens like nobody’s business). What I wouldn’t give for a dishwasher! And a window in the kitchen! And more cupboard and counter space! Actually, I’ve got a whole list of wants & you can see them all & follow me on Pinterest because I’m sort of addicted.

But I’m snapping out of my perfect dream world because I made this dish last week with every intention to take another photo. But then dinner was running late, we were starving, and when it came right down to things, we just chomped down. There was no waiting to take photos because this is a chicken dish you just want to inhale. New photos be damned! We dug in and licked our fingers. Happiness achieved.

There is a bit of prep time because the chicken should marinate for a couple hours so that the chicken gets a lemony soak, but other than a bit of advance planning, the rest is a snap. The first time I made this, I threw caution to the wind and left the skin on. But it’s January now and I’m much more sensible, so I pulled that skin right off before marinating it. Chicken skin, I understand the lure, but either way, it’s delicious. Your call.

elsewhere: Need a bowl of gluten-free comfort? Try my coconut and lime rice pudding over at Poppytalk this week. It’s a no-fuss way to near instant happiness. And it’s vegan to boot!

greek lemon chicken
4 chicken thighs (skins removed or not, your call)
2 lemons, juiced
4 cloves garlic, smashed
1/2 t dried oregano
1/4 t salt
1/4 t dried chili flakes

Rinse and dry chicken and place in a ziplock bag. Combine remaining ingredients in a small bowl and pour over chicken. Seal bag and refrigerate for 2 hours, flipping the bag once.

Preheat oven to 425F. Place chicken and marinade into a baking dish and bake for 45-55 minutes. The chicken is done when the juices run clear after being pierced with a knife.

Possibly related posts:

• sloppy seconds: greek lemon chicken + greek salad
• chicken and orzo with lemon and olives