Toasted Spiced Chickpeas

We have all been suffering with colds and flu so I decided it was high time for a spicy meal (trouble was, I really didn't feel like cooking!)  So I decided the pulses are quick and easy to cook, and filling ~ perfect!
My friend Andrea had given me a book last year entitled "Indian Food Made Easy" by Anjum Anand and it is fabulous!!  I got this recipe from her book and ALL of us thoroughly enjoyed them...in fact we had seconds!

TOASTED SPICED CHICKPEAS

Ingredients

2 tbsp vegetable oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1/4 - 3/4 (depending on your taste!) tsp of red chili powder

1 1/4 tsp ground coriander

3/4 tsp garam masala

400g can of chickpeas, rinsed and drained

Salt to taste

2 tbsp boiled water

Handful of fresh coriander leaves, chopped

• Heat the oil in a large skillet.  Add the cumin seeds and fry for about 30 to 40 seconds, or until they give off their aroma and start to darken.
• Add the remaining spices and salt and cook for 10 seconds.  Add the chickpeas and stir to coat well in the spices.  Saute for 2 minutes, then add the water and coriander leaves.  Cook for a further minute and serve!

*I didn't have the fresh coriander leaves, but the chickpeas were delicious without it still!*

Minted Bulgur With Pomegranates

I spied this recipe in the latest "Chatelaine" magazine and since I had all the ingredients, thought I would give it a whirl ~ and boy am I glad I did!!!  Not only is this super-easy to put together, but it is chewy and tastes great hot or cold.  Pomegranates are in season now and bulgur is as easy to use as couscous but has far more nutrients!

MINTED BULGUR WITH POMEGRANATES

Ingredients

1 tbsp butter

1 small onion, finely diced

1 cup coarse, uncooked bulgur

1/4 tsp ground cinnamon

1 1/2 cups chicken broth

Zest from one lemon

2 tbsp fresh lemon juice

1/2 cup pomegranate seeds (approx. 1/2 pomegranate)

1/4 cup sliced almonds

2 tbsp chopped fresh mint, or 1 tsp dried

• Melt the butter in a large saucepan and saute the onion, bulgur and cinnamon for approx. 1 min.
• Add the chicken broth and bring it to a boil.  Reduce the heat to low and simmer, covered, until all the liquid is absorbed and the bulgur is tender (approx. 15 mins)
• Stir in the lemon zest and juice with the pomegranate seeds and almonds. 
• Remove from heat and sprinkle with the mint before serving!

*This dish is delicious both as a side dish warm, or room temperature as a salad!  To remove the pomegranate seeds, simply slice the pomegranate in half lengthwise.  Hold it cut-side down over a bowl and hit the skin side firmly with a wooden spoon.  The seeds will drop right out!!*

Slow Cooker Beef Stew

I am having a bit of a love affair with my slow cooker lately!  I just enjoy being able to plop all the ingredients into it, covering the dish and leaving it all day.  When it is dinnertime, VOILA!  Dinner is ready and I'm not spending tons of time in the kitchen (instead I am using it much more effectively by helping the kids do their homework...sigh!) 
This is one of my go-to easy peasy beef stews which has a changeable recipe depending on what root vegetables I have.  Sometimes for kicks I throw in parsnips, sweet potatoes, and turnips!  Experiment with whatever you have in your vegetable bin and try it for yourself!

SLOW COOKER BEEF STEW

Ingredients:

2 lbs stewing beef, in 1/2" cubes

1/2 cup all-purpose flour

 1 1/2 tsp salt

1/2 tsp black pepper

1 tsp paprika

1 tsp Worcestershire sauce

2 cups beef stock

1 garlic clove, chopped or minced

1 bay leaf

4 carrots, diced (or 1 lb bag of whole baby carrots)

2 onions, diced

1 rib celery, diced

3 potatoes diced in 1" cubes

2 cups tomatoes, diced

• Place meat in the slow cooker. 
• Combine flour, salt, and paprika in a small bowl.  Stir into meat until coated well.
• Gently stir in remaining ingredients, combining well.
• Cover.  Cook on low for 8 to 10 hours, or high for 3 to 4 hours.
• Stir well before serving and ENJOY!

*I generally prepare this in the morning so I can cook it on low - I just find that this low and slow cooking style makes the beef far more tender than cooking it on high!*

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*

Pumpkin & Chocolate Chip Bundt Cake

My mother-in-law made her own pumpkin pie filling and then brought us a loaf of pumpkin bread that she made!  This inspired me to make my own and I must admit I used canned pumpkin (despite my best intentions to make my own from the pie pumpkins that we got from Cooper's CSA Farm & Maze).  This was such an incredibly easy, delicious and moist cake that we just gobbled it up!!!

PUMPKIN & CHOCOLATE CHIP BUNDT CAKE

Ingredients:

4 eggs

2 cups granulated sugar

1 1/4 cups vegetable oil

1 cup fresh or canned pumpkin

1 tsp real vanilla extract

2 tsp ground cinnamon

1/8 tsp ground cloves or ground allspice

1/4 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 cups walnut pieces or chocolate chips

  

• Preheat oven to 350F degrees. Grease and flour a 10" bundt pan or tube pan.
• In a large mixing bowl, mix the eggs with a large fork until well blended.  Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
• Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly.
• Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts or chocolate chips.
• Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.
• ENJOY!

Slow Cooker Roast Beef with Carrots & Potatoes

With the cooler weather upon us, I decided to bust-out my slow cooker and give it a work out!  Since I still had quite a few carrots and potatoes from my CSA share, as well as a lovely cross-rib roast of beef in my freezer (also from Cooper's CSA Farm & Maze), I decided roast was on the menu!
The cooking time may seem excessively long, but trust me - even though the roast is technically cooked perfectly after 7 or 8 hours, leaving it to cook until the full 10 really makes it super tender and produces an amazing gravy!

SLOW COOKER ROAST BEEF WITH CARROTS & POTATOES

Ingredients:

2lb cross rib roast

2 to 3 tbsp all-purpose flour

Salt & pepper

1 tbsp EVOO

2 cups of good quality beef stock

2 tbsp Worcestershire Sauce

1 onion, sliced into 1/4" thick slivers

20 small carrots (I approximate 5 per person)

4 - 6 medium sized potatoes scrubbed and cut into 1" chunks with the skin on

• Wash and pat roast dry.  Combine salt and pepper (to taste) with flour in a bowl.  Heat the extra virgin olive oil (EVOO) over medium-high heat in a large skillet.  While you are waiting for the oil to get to temperature, rub the flour all over the roast.  Place the roast in the skillet and brown all sides.  Remove from heat.
• In a slow cooker, set on low heat, place the carrots on the bottom of the pot, the roast on top of the carrots and onions all around the meat.  Pour the beef stock and Worcestershire sauce over top. 
• Cover and set to cooking for 8 hours (resist the temptation to open the lid as this dramatically lowers the temperature...but the aroma is incredible!)  Check periodically to ensure there is enough gravy.  If it seems it is evaporating, add more beef stock in 1 cup increments.
• Immerse the potatoes in the stock around the roast.  Place the lid back on and cook for another 2 hours.
• After 10 hrs of cooking on low, switch off the slow cooker and remove the roast. Place on a cutting board to rest.  With a slotted spoon remove the vegetables and keep warm in a serving dish.  Pour the gravy into a small saucepan.  Place over medium-high heat and reduce by half so the gravy thickens a little.
• Carve the roast and serve on a bed of the roasted vegetables with the rich gravy drizzled over top!
• ENJOY!

*What we like to do with leftovers is make beef dip sandwiches for dinner the next evening, with sauteed onions!!!  YUMMY!

*For the Brussels sprouts I simply trimmed and sliced them in half, tossed them in olive oil and lemon pepper and placed them on a rimmed baking sheet.  Then they were baked in the oven for 20 mins at 375F,  and turned once halfway through to ensure even roasting.  This is simple and quick (and I have had several requests for my 'recipe' for these Brussels!  LOL!)

Stuff!

I just realized that I haven't posted anything since mid-October...I guess I've been busy! Lately we've been eating a lot of dinners that I have already posted on my blog, so there's nothing new to add, sadly. I have been focusing on my scrapbooking which has been sorely neglected over the summertime while India and Devon were at home, and the early fall when things were super-busy over at Cooper's CSA Farm & Maze! (So technically I haven't been sitting back relaxing - just not catering to my creative outlets as much as perhaps I should!!) A few weekends ago I got together with a group of my girlfriends for a weekend retreat and got a LOT accomplished! I am almost finished my 2009 album in time for 2010 to come to a close :0) My goal for these layouts was to minimize the number of pages that I was having to complete because I had 50 pictures of each event.  Therefore, I now choose better-quality and fewer photos that best show whatever event I am scrapping about! Here are a few pages that I wanted to share...take a look!!!

I love the fact that the photos that we took at our wine tasting are as blurry and poorly composed as we all were!!

Even though I wanted this page to be fairly simple as the photos have a lot going on in them, I decided to write all the different "language" that the Sommelier encouraged us to use while tasting, around the journalling area.  I created a circular journalling space to mimic a ring left by a wine glass!

I also decided to add the varieties of wines that we tasted that night (of course I had to refer to the notes we were given because I really don't remember much after the white wines and champagne!!!)

I created this page for my girlfriend's latest baby, Jaxon!  What was cuter than the baby, was that Michelle understood my scrapping needs and dressed herself and Jaxon in similar colours!!!




Just a close-up of the title that I created on my Cricut using the "Cuttin' Up" cartridge and the paper buttons that I backed with foam squares to give a 3D effect!




Who can resist the play on words?!

I decided to do a page devoted to Greg's first car that he ever owned (and he still owns)!!!  BTW, India chose to pose like that all by herself....future auto show girl?!  LOL!

I attempted to recreate a VW symbol using silver card stock - not exact, but not bad!!!

The black ribbon reminded me of a tire tread mark on a road, and I added the purple floral one to tie in with India's boots and floral pattern on her skirt!

This page is all about India and celebrating the fact that she is now our Sunday morning Chef at breakfast!!  India's favourite are pancakes and she faithfully reproduces them from my "Canadian Living Cookbook" from scratch...of course no pancake is fully dressed without a smile!!

Just a close up of the silver crown that I backed with foam squares and cut out using the Cricut cartridge "Cuttin' Up".  The holographic appliques are repurposed from one of India's old shirts!!

As I wanted the pancakes to be the focus of this page, I decided to print this photo as a 10" x 12".  Then I simply applied white cardstock strips to provide a journalling space!



Creamy Turkey & Apple Chili

As it is harvest time here and we just had Thanksgiving, I had apples and turkey a-plenty!  This recipe is one that I have made for years and love.  It is deceiving because it appears to be just creamy and bland...but it really packs a lovely heat which is surprising and delicious!!  I made a double-batch for a dinner party we had last night and everyone loved it!!

CREAMY TURKEY & APPLE CHILI

Ingredients:

1/4 cup EVOO

2 lbs of turkey meat, cut into 1/2" cubes

4 tsp chili powder

2 tsp ground cumin

Dash of cayenne (if you like it a little on the hot side!)

Salt & pepper, to taste

2 apples, peeled and cut into 1/2" cubes

1 onion, diced

4 tbsp butter

1/4 cup all-purpose flour

2 cups homemade chicken broth (or turkey)

3/4 cup milk

Two 15oz cans of white kidney beans, chickpeas, or Romano beans, drained and rinsed

2 cups shredded Monterey Jack or Asiago cheese

• In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat.  Add the turkey, chili powder, cayenne (if using), and cumin.  Season with salt and pepper and cook, stirring, for 5 mins.  Transfer to a bowl.
• In the same pot heat the remaining 2 tbsp oil.  Add the apples and onion and saute until soft, stirring constantly. Approximately 6 mins.  Add to the turkey mixture.
• In the same pot, melt the butter over medium-low heat.  Whisk in the flour and cook for 1 minute, stirring constantly.  Whisk in the chicken (or turkey) broth and milk until thickened, approx. 3 mins.
• Stir in the turkey-apple mixture and beans.  Bring to a simmer, then stir in the cheese.
• Serve with cornbread muffins, tortilla chips, or crusty bread!
• ENJOY!!!

Acorn Squash Soup with Bacon

In our CSA boxes we have been receiving a lot of squash lately (which makes me SO happy!)  As I had 3 white acorn squash hanging about I decided to try this recipe which I found on www.allrecipes.com.  All I can say is YUMMY!!!  Greg and I had two full bowls each and the kids gobbled theirs up too.  The bacon isn't necessary, but it did make a nice contrast to the sweet and slightly spicy soup.

ACORN SQUASH SOUP WITH BACON

Ingredients:

1 small onion

1/4 cup chopped celery

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 ounce) can evaporated milk

3 cups mashed cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

 

• In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender or food processor, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Smashed Rutabagas with Ginger-Roasted Pears

I pulled this recipe out of a magazine ages ago and it has become a regular side dish at our table!  I must admit that the kids aren't so fond of them, but any adult I serve it to usually goes back for seconds!!

Rutabagas are the larger, waxed root vegetable that you will find in the markets - the flesh is an orange colour.  Turnips are small (size of a beet), white with a purplish colour to one end.  The flesh of a turnip is white. These two are often mistaken for each other!

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS

Ingredients:

4lbs rutabagas, peeled and cut into 1" cubes

1 1/2 tbsp EVOO

1 tbsp fresh lemon juice

1 tbsp minced peeled fresh ginger

1 1/2 tsp granulated sugar

3 firm Anjou pears, peeled, cored and cut into 3/4" cubes

1/3 cup heavy whipping cream

5 tbsp butter

1 tbsp chopped fresh thyme

Kosher salt

Freshly ground black pepper

• Boil rutabagas in a pot of boiling, salted water until tender (approx. 35 mins)
• Meanwhile, preheat oven to 400F.  Line a large rimmed baking sheet with parchment paper.  Combine extra virgin olive oil (EVOO), lemon juice, ginger and sugar in a large bowl.  Add pears and toss to coat.  Spread evenly on the lined baking sheet and roast until tender, turning pears frequently, about 35 mins.  Remove from heat and set aside.
• Drain rutabagas and return to the same pot.  Mash to a coarse puree.  Stir over medium heat until excess moisture evaporates, approx. 5 mins.  Add cream, butter, and thyme.  Mix in pears and any juices from the baking sheet.
• Season with salt and pepper. ENJOY!

This dish can be made a day ahead and transferred to a microwave-safe bowl.  Cover and chill.  Bring to room temperature and rewarm at 1 minute intervals in the microwave, stirring often.