Category: Entrees

Cauliflower & Couscous

This is the perfect vegetable side dish. It resembles a pilaf with the chewy pearls of Israeli couscous. It can be served warm as a side or it can be served at room temperature as a salad. I love dishes that I can make ahead of time and this fits the bill. What’s even better is that my eight year old son will eat it!

I’m not a fan of dates, but don’t leave them out. The subtle sweetness that they impart makes this dish work and the amount is so small that you hardly notice their presence as a distinct element of the dish. Don’t hesitate to vary the amounts given below to your own taste – they are for guidance only.  If you’d prefer a higher ratio of cauliflower to couscous, go for it. If you want a little more tang, don’t hesitate to add more wine vinegar. The inspiration for the dish is a recipe from Food Network.

1 1/2 cups Israeli couscous*, cooked as the label directs

4 cups cauliflower florets

2 shallots, sliced lengthwise

olive oil

salt

pepper

1/4 teaspoon cinnamon

1/4 cup dates, chopped into 1/4 inch morsels

2 teaspoons red wine vinegar

1/4 cup finely chopped flat leaf parsley

*sometimes referred to as pearl couscous

Rinse the cooked couscous under cold water, drain thoroughly, and toss with about a teaspoon of olive oil. Set aside.

Cook the cauliflower florets and sliced shallots in olive oil in a large sauté pan, browning the cauliflower and shallots. If needed, cover the pan to help the cauliflower just cook through. Season with salt and pepper. Add the  cinnamon and chopped dates; cook 1 more minute to marry the flavours.

Combine the cauliflower mixture with the cooked couscous, adding the red wine vinegar,  chopped parsley, and more salt and pepper to taste. Serve.

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Winter Squash with Pepitas

A Pat & A Pinch - Winter Squash with PepitasI like easy recipes and this is an easy recipe!  I’m not a huge squash fan, but I do like these. They are smokey and slightly sweet with a touch of spiciness. Acorn squash are pretty easy to find through the fall and winter, but if you can find Delicata squash I think it is even better. I’ve also seen a similar recipe with Butternut squash, so there are several alternatives. One of the great things about this recipe is that you don’t need to peel the squash.

It probably would have been better if I’d posted this before Thanksgiving as I think it is so much better than those sweet yam or sweet potato recipes that are so common, but perhaps you can make it for Christmas! I adapted the recipe from one I found in an article on the Food Network site which also offers 49 other recipes for vegetable side dishes.

Winter Squash with Pepitas

2  smaller acorn or 2 normal delicata squash

2-3 tablespoons melted butter, depending on the size of your squash

1 tbsp brown sugar

3/4 tsp smoked paprika

3/4 tsp kosher or medium coarse salt

3 tbsp pepitas (unsalted pumpkin seeds)

Heat oven to 425 degrees F.

Halve the 2 squash; slice into 1/2 – 3/4-inch-thick wedges.

Toss with melted butter,  brown sugar, smoked paprika and salt.

Roast at 425 degrees F, 40 minutes, tossing gently after 20 minutes.

Sprinkle with 3 tablespoons pepitas and roast 5 more minutes.

I have a one pan technique for this dish, using a cast iron skillet. (I love to use as few dishes as possible!)  I melt the butter in the skillet.  Then I lay down one layer of the squash slices and sprinkle about half of the smoked paprika, salt and brown sugar over it.  I repeat with a second layer which usually uses up the remaining slices.  With all the ingredients in the pan, I toss gently to coat the squash slices.  Then I slide it into the hot oven and finish as per the directions above.

A Pat & A Pinch - Winter Squash with Pepitas

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Turkey and Andouille Gumbo

A Pat & A Pinch - Turkey Andouille GumboI hope that you had a fantastic Thanksgiving or, for my friends south of the border, a lovely Columbus Day weekend. It’s been months since I last posted and it’s time for something new so I give you a recipe for something to do with that leftover Thanksgiving turkey.

My family has been making gumbo for as long as I can remember. Gumbo is a Cajun soup or stew like dish and there are two versions, one that relies on filé powder, the powdered leaves of the sassafras tree, and the other which relies on a roux. This recipe uses a roux. We usually make a chicken and andouille gumbo and this recipe is an adaptation of that.  Our family recipe is based on a Paul Prudhomme recipe.  The critical ingredient in a gumbo, imho, is the andouille sausage.  We are so lucky that in the Victoria area we can get a delicious and healthy andouille from Galloping Goose Sausage in Metchosin.

Gumbo is served with long grain white rice and I think that it is always better the second day.

Turkey and Andouille Gumbo

1 1/2 lbs leftover cooked turkey diced

1 lb andouille, sliced into 3/8 inch slices

3/4 cup vegetable oil such as canola (not olive oil)

1 cup flour

2 cups diced onions

2 cups dices green peppers

2 cups diced celery

1 tablespoon minced garlic

1 tsp cayenne

1 tsp garlic powder

1 tsp dried mint

2 tsp salt

1 gallon chicken or turkey stock

1 tablespoon worcestershire sauce

1/2 cup parsley, chopped

1 bunch green onions, chopped

Prep the vegetables and meats.  In particular the vegetables have to be chopped before you begin.

Heat the stock in a dutch oven or other large pot.

Place your prepared onions, peppers and celery beside your cooktop.

To make the roux, heat the oil on high in a large wok or other large pan where you can keep the mixture moving at all times.  Add the flour and begin to stir. The flour will begin to cook immediately. Stir with a wooden spoon making sure to keep the flour moving. Be very careful with this mixture – it will burn easily and it will burn you if you are splashed with it. It will turn golden and then begin to brown.  Keep stirring until the mixture turns a chocolate brown and immediately stir in your chopped vegetables.

Reduce the heat and cook the coated vegetables for 3 minutes, adding the chopped garlic and cooking for another 2 minutes. Stir in the cayenne, powdered garlic, mint and salt.

Stir the roux/vegetable mixture into the hot stock scoop by scoop.  Add the sliced andouille and worcestershire sauce. Cook for 2 hours.

Add the turkey, half of the parsley and most of the chopped green onions.  Cook for an additional half hour.  Season to taste.  Serve with white rice, garnishing with the remaining parsley and green onions as desired.

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Indian Spiced Salmon Cakes

Indian Spiced Salmon Cakes - A Pat & A Pinch Being fortunate to live on the west coast, we eat a lot of pacific salmon. We also benefit from the wisdom of chef Vikram Vij who seems to present an endless supply of innovative ideas for local products. This is his recipe with some very minor modifications. I love my mother’s Pan Fried Salmon Cakes with Dill Sauce that I posted some time ago, but these are equally as good and are easier to make, once you have the ingredients on hand. I make them with garam masala, rather than the cumin alternative, as the spice mixture imparts a more complex flavor profile, but either would be good. If you don’t have or can’t find ajwain seeds, you can substitute a little oregano for a somewhat similar flavour.

I usually serve them on fresh greens with a light dressing and some mango chutney, but small sized ones also make an excellent appy that can be made ahead and reheated in the oven on a cookie sheet. Indian Spiced Salmon Cakes - A Pat & A Pinch 1 tablespoon coriander seeds

1 egg

1 pound fresh wild salmon

1/2 pound boiled and mashed russet potato or a little more (I like it coarsely mashed to provide a little more texture to the cake)

1/4 pound boiled or microwaved then coarsely mashed yam

3 tablespoons all-purpose flour

1/3 cup finely sliced spring onions or chopped onion

1 tablespoon finely chopped fresh jalapeno peppers

1/4 to 1/2 cup chopped cilantro

1 1/2 tablespoons garam masala or 1 tablespoon ground cumin

1/2 teaspoon ajwain seeds

1 tablespoon salt (or less to taste)

1/2 cup canola oil for pan frying

Mango chutney to garnish

Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.

Beat the egg in a small bowl. If you are using fresh salmon, bring a large pot of water to a boil. Immerse salmon and cook for five minutes. Remove from the heat, drain and allow the salmon to cool. Peel off the skin.

Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about two and a half inches in diameter and three-quarters to one inch thick. Set them on a baking tray.

Heat one tablespoon of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so the cakes don’t stick to the bottom of the pan or burn. Place two cakes in the pan and cook for two to three minutes. Turn the cakes over and cook for another two to three minutes. The cakes should be brown and crispy on both sides. Repeat, using one tablespoon of the oil for each two cakes, until all the cakes are cooked.

Serve the cakes as they are done, or keep warm on a plate in the oven. Serves 6

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Kibbeh bil Saniyeh

This dish is one of the few middle eastern foods I know how to make.  Kibbeh can be prepared in a number of ways, none of which I have entirely mastered.  I have had advice from my Syrian best friend, a Lebanese friend from law school, and the very patient and generous owners of a Lebanese Restaurant here in Victoria called Wrap N Roll to tweak this recipe towards perfection.  Note that you can use beef or lamb but I prefer the flavour of lamb by far.  At my best friends suggestion, this can be served with a beetroot mutabal.

Kibbeh bil Saniyeh - A Pat & A Pinch

Kibbeh

1 c. fine bulgar wheat
500 g. lean lamb, finely ground (twice through a grinder)
2 large onions, finely grated
1 1/2 tbsp. baharat kibbeh (*approx. based on the spice mix I use)
1 1/2 tsp. salt
2 tsp. black pepper, freshly cracked
1 tbsp. olive oil

Filling

2 tbsp. olive oil
500 g. ground lamb (once through a grinder)
4 large onions, chopped finely
2 tbsp. baharat kibbeh (*approx. based on the spice mix I use)

1 tbsp. pomegranate syrup (optional)

1 tsp. salt
1½ tsp. black pepper, freshly cracked
1 tbsp. butter
3 tbsp. pine nuts

Soak the bulgar in boiling water for approximately 20 minutes and then drain the water from it.

Meanwhile, begin the filling. Toast the pine nuts by frying them in the butter until they begin to brown.  Heat the oil in a large frying pan and add the onions.  Once the onions are translucent, add the ground lamb, stirring until it is browned.  Mix in the baharat, pomegranate syrup, salt, pepper, and pine nuts and let it cook until the juices have mostly evaporated.  Allow this to cool while preparing the kibbeh.

In a bowl, mix the bulgar, the finely ground lamb, the grated onion, and the baharat, spices, salt, and pepper using your hands.  Keep some cold water nearby to add if necessary to keep the mixture soft.

Preheat your oven to 350°F.  Oil a deep glass pan (I prefer round but any shape will work).

Handful by handful, create a layer of the kibbeh by flattening the kibbeh between your palms before pressing it into the bottom of the pan until it is covered.  Note: this should use about 1/2 of the kibbeh.  With moist hands, ensure that the surface of the kibbeh is smooth and that there are no cracks or holes between.  Spoon in the filling and ensure that it is evenly spread atop the kibbeh, press lightly to ensure it is packed.  Using the same technique as before with the rest of the kibbeh, cover the filling and make ensure that it is smooth.  Score the kibbeh with a knife in a pattern that pleases you and pour a bit of olive oil over the top of the dish.  Cook for about half an hour.

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Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

With fall upon us and squash, kale and pomegranates in plentiful supply, this seems like the perfect time to share this recipe for Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates salad that is slightly modified from a recipe I found on the delightful healthy food blog, My New Roots. This is a fantastic salad to take to a potluck as it is so pretty and anyone who enjoys vegetables can eat it. Unlike so many salads it lasts well, even dressed, when it cannot be served immediately. It takes a little time to make but is well worth the effort. Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

1 medium butternut squash

4 cloves garlic

1 Tbsp. melted ghee or coconut oil

3 Tbsp. poppy seeds

2 pinches of sea salt

3 cups packed shredded kale

1 shallot

juice of ½ lemon

zest of 1 lemon

pinch of sea salt

seeds of 1 medium or ½ large pomegranate

Maple Mustard Dressing

4 Tbsp. olive oil

2 tsp. apple cider vinegar

1/4 tsp sea salt

2 tsp. pure Maple syrup

2 tsp. Dijon mustard

Preheat oven to 400°F.

Peel the squash, cut it in half lengthwise and scoop out the seeds. For the best texture, it is important to peel completely through the skin past the pale yellow/green flesh to the deep yellow flesh – I have learned this through experience.  Cut into small (approx 1/2 inch) cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes).

While the squash is roasting, shred the kale by slicing it in very thin strips or tearing it into small pieces. Add the juice of ½ lemon, a pinch of sea salt and massage well into kale to wilt. Set aside but repeat the massaging occasionally while the squash roasts. This step is critical to tenderize the otherwise tough kale.

Seed the pomegranate being careful to keep the fruit of each seed intact. One suggestion is to fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink. I simply pull it apart carefully bit by bit carefully extracting the seeds.

When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. While it is cooling, make dressing by whisking all ingredients together. Add the squash to kale and mix. Toss with sliced shallot, pomegranate seeds, and the dressing. Garnish with lemon zest.

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