Tag: dairy-free

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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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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Opa’s BBQ Pork Ribs

My Opa (grandfather in German) is one of the most fascinating people I know. His skills range from welding to cooking to removing blackberry stains to growing the best tomatoes in his greenhouse (which as you can likely guess he built all by himself). He is a man of all trades but most of all, he is a family man who loves to be surrounded by good food and company. Back in the day, I honestly have no idea when a company, then called Western Natural Gas in Alberta, Canada, provided recipe suggestions to its customers.  This recipe, which has been lovingly modified and bulked up since, came from that company oddly enough.  It is one of my absolute favourite recipes to make as it is simple and a definite crowd pleaser.  Unless you are vegetarian, I guarantee this will be a hit!

Opa's BBQ Pork Ribs - A Pat & A Pinch

Opa’s BBQ’d Pork Back Ribs

2 pounds, preferably back rib rack

Sauce

1 1/12 cups ketchup

1 cup brown sugar

4 tablespoons liquid smoke

4 teaspoons celery seed, optional

4 tablespoons hot horseradish (preferably not creamed)

2 tablespoons Worcestershire sauce

Mix the sauce ingredients together.

Brown the ribs on the BBQ. Then place them in a disposable aluminum pan and cover with the sauce. Cover the pan with foil.

Cook on the BBQ on a low heat until the meat is tender, stirring occasionally to prevent the sauce from burning.  Back rib racks take approximately one and one-quarter hours, country style ribs take longer.

Opa's BBQ'd Pork Ribs - A Pat & A Pinch Opa's BBQ'd Pork Ribs - A Pat & A Pinch

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Moroccan Spiced Lamb Shanks

Great news, not only is it summer, but I have finished my undergrad and have 3 months before my first year in law school commences.  I’ve got a summer job that I’m quite excited about, who would’ve thought employment would feel like such a luxury!?!  If you are thinking, “hmmm, no blog posts since November, I wonder if she still knows how to cook?” the answer is yes, I just have spent very little time cooking anything shareable.

So, although the weather is getting warmer, here in B.C., we still have the occasional wet and chilly day and this is the perfect meal for just that.  I inquired as to its origins and my mother scoured her cookbooks and the internet to no avail.  So while I am sure this faux-tagine is not a family recipe, I can only credit my mom for introducing it to me.

A Pat & A Pinch - Moroccan Spiced Lamb Shank

Moroccan Spiced Lamb Shank

3 tbsp. cumin seeds

3 tbsp. coriander seeds

4 12-14 oz. lamb shanks

salt and freshly ground pepper to taste

¼ c. olive oil

2 carrots, chopped

2 celery ribs, chopped

1 1” piece fresh ginger, chopped

1 large yellow onion, grated

1 large pinch saffron

1 c. white wine

1 cinnamon stick

1 tsp. ground ginger

1 ½ tsp. ground cloves

2 whole bay leaves

1 ¼ c. dried apricots chopped

4 c. chicken stock

1 tbsp. butter

Toast the cumin seeds in a skillet for about 4 minutes, stirring a few times.  Grind the cumin seeds and coriander seeds coarsely with a mortar and pestle.  Set aside.

Preheat oven to 350F.  Season the lamb shanks with salt and pepper.  Put the olive oil in a large ovenproof pan over medium-high heat.  Brown the lamb on all sides, 10-15 minutes.

Remove the lamb, pour off the fat and add the carrots and celery.  Cook over medium heat for 4-5 minutes or until just beginning to soften.  Add the fresh ginger, onion, and saffron and cook until the onion is translucent and soft, about 5 minutes.  Add the wine, ground cumin, ground coriander, cinnamon stick, ground ginger, ground cloves, bay leaves, and dried apricots.  Cook 5 minutes.

Place shanks back in the pan and add the stock.  Cover the pan and cook in 350F oven for about 1 ½ hours or until meat is tender and falling off the bone.  Remove the lamb shanks and cover with foil.  Set aside and keep warm.

Skim the fat off and strain liquid into a saucepan.  Discard solids.  Reduce the braising liquid to a saucy consistency by slowly simmering.  Time will vary widely, can take as long as 20 minutes.  Adjust the seasoning by adding salt and pepper, add butter.

Serve with couscous and a nice seasonal green vegetable.

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Ginger-Orange Marinated Carrots with Miso Vinaigrette

This recipe is from My New Roots and was a fun was to use our beautiful rainbow carrots that I found at the local market. Everyone enjoyed these including, and perhaps especially, the adorable 1-year old that lives just across from us.  While this made a surplus of dressing, my mother pointed out that it would be nice on a good piece of halibut as well, something to try another day perhaps.  The recipe is very easy to throw together and I hope you enjoy it as much as we all did!

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

Ginger Orange Marinade
Serves 3-4
zest of 2 oranges
juice of 1 orange
2 Tbsp. fresh ginger, minced
1 tsp. maple syrup
1 tbsp. coconut oil melted
1 tbsp. sesame seeds
pinch sea salt
Directions:
Whisk all marinade ingredients together.

Mellow Miso Dressing
Makes ½ cup dressing
Ingredients:
¼ cup light miso
1 Tbsp. extra virgin olive oil
½ tsp. toasted sesame oil
1 Tbsp. brown rice vinegar ( or apple cider vinegar which I used)
1 tsp. maple syrup
2 Tbsp. water
½ tsp. tamari (or high-quality soy sauce – I used Bragg’s as I wanted to keep this gluten free)
Directions:
1. Whisk all ingredients together. Store leftovers in a glass jar in the fridge for up to a week.

Preheat oven to 400°F.
Prep carrots by removing the tops (if they have them), and giving them a good scrub to remove any dirt (don’t peel them) . Cut into quarters lengthwise if the carrots are large. Place carrots in the bowl with the marinade and toss to coat. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated oven. Roast for 15 minutes or so, just until the raw edge is taken off. Keep a close eye on them – do not overcook.

While the carrots are roasting, make the Miso Dressing. Remove carrots from oven, plate them, drizzling with the dressing.

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

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Aguadito de Pollo

This is a Peruvian chicken soup that I made for dinner tonight, adapted from A Cozy Kitchen.  I’d hoped it would be more green for the photos but no such luck tonight.  Nevertheless, it is a worthy recipe.  A little spice, the heartiness of chicken and rice, and the freshness of sweet corn make this ideal for any season.  I hope you enjoy it as well!

Image

2 c. cilantro leaves & stalks (yes the stalks have just as much flavour)

2 serrano pepper, halved and seeded

4 garlic cloves (2 whole and 2 minced)

4 1/4 c. chicken broth, divided

2 tbsp. olive oil

4 chicken thighs, skin-on and bone-in (or a combination of chicken thighs and drumsticks)

1/2 yellow onion, diced

1/2 red bell pepper, diced (I had none sadly but for the colour, I wish I had)

1/2 tsp. ground cumin

1/4 c. white rice

1/2 c. green peas

1 ear of corn, cut off the cob

Salt to taste

1 lime, wedged

Add cilantro leaves, serrano peppers, 2 whole garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

Add yellow onion to the remaining oil and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes, followed then by the minced garlic. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked.

When you’re ready to serve, add salt to taste if needed. Mix in corn and peas shortly before serving.

Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

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