Middle Eastern flavors come together in this warmly spiced and sweet glazed shrimp dish that is perfect for BBQ season. Serve them up as an appetizer for the main event, have them with salad, or showcase them along side a platter of grilled vegetables and halloumi cheese, as I did.
This new summer salad balances sweet and heat with a little smokiness thrown in for good measure. Juicy sweet nectarines are lightly grilled and along with creamy goat cheese, top a mixed green salad that is finished with a bright and spicy molasses chipotle dressing.
This delicious frozen cake combines coffee ice cream, chocolate and a crunchy molasses pecan brittle for a dessert that is out of this world. It’s equally at home as the finale of a special dinner on a hot summer evening, or kept in the freezer at the cottage to cut and come back for more as you please. Best of all, this sweet summer dessert requires absolutely ZERO oven or stove top time and can be made ahead of time so you can be as cool as a cucumber when your guests arrive. What’s not to love?
There is a little prep to this recipe and time needs to be allowed for layers to set up but it is otherwise very simple. Do a layer, go run an errand or just put your feet up on the patio for a while and then return for the next step. I promise it is worth the time.
Look! We’re finally getting summer! (shhh, don’t scare it away :) )
A few weeks ago (on a rainier day), I visited Winegarden Estates to check out any new offerings, and while there, picked up a bottle of their cherry liqueur that I hadn’t had before. This is a great place to check out btw, especially if you are able to join in on the yearly wine festival, as I have a few times. There are great spirits and wines to sample and purchase, only some of which can be purchased in NB Liquor stores throughout the year.
Anyway, my thoughts went to using the cherry liqueur in a lemonade based beverage that just seemed like summer to me. I enjoyed one after some hard work mowing my lawn :)
This time of year, I am always on the look out for new ways to use up all the greens that come in my CSA (Wysmykal Farm!). This week’s delivery (a half share at that!) came with kale, some new turnips as well as little beets. I cooked the kale and turnip greens separately so that I could whisk them into morning eggs, as well as freezing some for later. I never toss the greens from my beets either, so while I was roasting them today to eat through the week, I whipped up this hearty farinata that’ll come in handy for quick lunches through the week, with some destined for the freezer.
Farinata is a kind of pancake made with chickpea flour. It bakes up to kind of a dense custard-like texture and the combinations for what you can mix in are endless really. It is already vegetarian and if you opt out on the cheese (or opt in a dairy-free version), this also makes for a great vegan meal.
Apologies for the extended blogging hiatus ! I’ve still been cooking, just not developing any new recipes. And sadly, I got into a little bit of a blogging slump. It happens.
Thankfully my inspiration was not lost forever. I tend to get really back into the swing of things once my CSA starts up for the year and I have to get creative with all my veggies. The main recipe you see here (the waffles) didn’t use any of that up yet, but that lovely salad you see there is full of lovely new greens from Wysmykal Farms. The feta is local too, from Holmestead Cheese.
I’m a big fan of using chickpea flour in every day cooking. It satisfies a carb craving, but also delivers about 20 grams of protein per cup, which is a great bonus in healthier eating, especially if you are following a vegetarian diet. I mostly like it for its taste, really, and after checking out this recipe for socca waffles, I was inspired to incorporate falafel flavors into a handy (and might I add, non-fried) meal or snack. I opted to leave out flour or bulghur in the recipe, which also ended up making it a gluten-free waffle. I was really pleased with how these turned out. And they whip up in no time.
As you can see, I served mine with a tahini sauce (I used this one) and a salad with a simple herbed lemon and EVOO dressing.
Ready for a recipe?
I have gotten into the sort of bad habit lately of rushing out the door in the mornings and later starting the day with a granola bar from my work stash. I’m lazy in the mornings, and much prefer to lay in bed a little longer than get up and make breakfast, especially during the colder months. If I am going to eat at home, it has to be something quick and easy, preferably savory and more protein than starchy. So granola bars, while not the worst thing I could eat for breakfast, aren’t really hitting the spot.
I have done make-ahead breakfast / brunch bakes before and pleased with the results (check out my Greek Brunch Bake and my Tunisian Squash Casserole). I like to use chickpea flour to add a little extra protein and fibre to my eggy bakes, and with the addition of vegetables and a little cheese, this makes for a pretty well-rounded, filling breakfast. Plus, all the add-ins tend to make this a little more freezer friendly. Win win !
For this one, I took my inspiration from the traditional shakshuka dish (eggs poached in a spiced tomato sauce) and ran with it. Shakshuka itself is a simple, but delicious vegetarian dish, but on its own, not so freezer friendly, so this worked really well for what I wanted. On to the recipe! Read the rest of this entry