Sundried Tomatoes

These should really be called oven dried tomatoes, but I suspect that the ones we can buy in the store are not actually dried in the sun either.  Big Critic was very nervous about leaving the oven on all night.  I woke up at 3:30 to check on them, but all was well and they turned out perfect!  I didn't want to buy a food dehydrator just for a few tomatoes a year, so the oven worked just fine, but if you are big into dehydrating, then it might be a worthy investment.

Take a full bushel of Roma or Plum tomatoes.  Cut them in half and place them cut side up on a cookie sheet.  Some recipes indicate that you should sprinkle with sea salt, drizzle with oil and dust with fresh thyme.  I didn't do any of these, as I want to keep sodium low and I will add flavour when they are used in recipes. Place the cookie sheet in a 200 degree oven for 10-12 hours.  You will need to keep them in longer if you want to store in a container on the shelf, but this was long enough to concentrate the tomato flavour but they were still a little soft.  Place all the tomatoes into ziplock bags and put 'em in the freezer.

My freezer is now about 60% full and it looks like a rainbow in there!

Meatloaf Burgers

My brother came over to help with the out of control weeds in the garden and I fed him these.  I thought I call them Carrot Onion Burgers, but when we tasted them my brother said they tasted like meatloaf ... hence the name.

•  1 LBS ground beef (you could easily make these with ground turkey as the they are very moist)
• 2 TBS fresh thyme
• 2 grated carrots
• 1/2 a grated onion (I used a strong Capelli Onion)
• pinch of salt

Mix all the ingredients and form into four patties.  BBQ until cooked through. Eat it with a bun like a burger is meant to be enjoyed!

Roasted Red Peppers

Nothing beats a roasted red pepper that was harvested in its prime, roasted, tucked away in the freezer and then eaten in the deep of the winter when red peppers come from afar and taste like water.  This quick preserving recipe was learned from a very traditional Italian woman I worked with once, so there must be some authenticity.

Fill a cookie sheet with whole washed red peppers.  Make sure the peppers are not touching.  Place them in the oven at 450 for 45 minutes.  The peppers should be blackened on most of the pepper, but not burnt.  Allow the peppers to cool on the counter, put them whole into a ziplock bag and put them in the freezer.  When you want to eat them simple take them out of the freezer and allow them to thaw.  The skin should slide right off and the innards can be discarded by scrapping the inside with the back of a knife.  Do you run under water to clean. 

Can't wait to use these babes in my winter recipes.

New Potato Salad

The new potatoes in the summer are so different to the ones we eat in the winter, so enjoy them now.  They make a nice potato salad, but careful not to overcook or they will get mushy quickly.

• 1 LBS of new potatoes
• 1 cup of chopped green or yellow beans
• 1/4 cup chives
• 2 TBS fresh thyme
• 1 clove of garlic
• one egg yolk
• 1/2 TBS white vinegar
• 1 tsp of dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/2 cup sunflower oil

Bring a pot of water with the potatoes in it to a boil.  When the potatoes are just soft enough to eat add the beans and cook for another five minutes.  Drain and allow to cool.  Combine the rest of the ingredients in a magic bullet or mini chopper.  If you have a unit that allows you to slowly add the oil, do so, but if not, it'll be fine without.  Not really trying to make mayonnaise, but just a good sauce for the potato salad.  Combine sauce with the potatoes and beans and allow to completely chill in the fridge. 

Little critic liked the beans, but choose to spit the potato on the floor.  A sign of dislike I guess!

Broccoli Bean Salad

I used dried heritage Calypso beans for this recipe, but any beans will do, and even canned if you don't have time for dried.  Black beans or navy beans make a nice contrasting colour.

• one head of broccoli
• 2 cups of cooked beans
• 1 cup cherry tomatoes
• 2 TBS EVOO
• 2 TBS Apple Cider Vinegar
• 1/4 cup fresh basil
• 1 clove of garlic

Chop broccoli into bite sized pieces.  Cut the cherry tomatoes in quarters or half.  Chop the fresh basil.  Mince the garlic.  Combine everything you just chopped.   Add the beans.  Pour over EVOO, vinegar and S&P.  Toss and allow to marinate in the fridge for at least an hour.

BBQ'd onions

This was so easy and it all happened while the steaks were being prepped and grilled!  A perfect compliment to the any BBQ'd meat!

• 3 large white onions
• 1/4 Apple Cider Vinegar
• 2 TBS EVOO
• S&P

Cut the each onion in four thick slices.  You should cut them through the middle so that your slices show the rings of the onion.  You want them thick as if they are too thin they will fall apart.  Place the onions in a plastic bag with the other ingredients and allow to marinate for 30 mins.  When the BBQ is hot, place the onions on direct heat and turn down way down.  After 15 min, gently flip the onions and brown on the other side.  Remove and serve on a platter beside the meat.  Mmmmmm!

Beets with Basil Ricotta

Have been at the cottage for a week, so the last few recipes showcase some of the meals that were the biggest hits with Big and Little Critics.  This one was one of my favorites. 

• 2 LBS of beets
• 1 cup of ricotta cheese
• 1/4 fresh basil
• small bunch of parsley
• pine nuts

Scrub the beets and place on a cookie sheet in the oven at 400 for 45 min.  The beets should be cooked through and you feel no resistance when sticking with a fork.  Allow the beets to cool until you are able to handle.  While the beets are cooking and cooling, place the pine nuts on a stove top pan and brown.  Be careful to watch closely and shake the pan often as these will burn quickly.  You want them just browned.  Puree the ricotta and fresh herbs in a blender or chopper.  Peel the beets and cut into wedges.  Arrange them in an attractive pattern on the platter.  Place small dollops of the cheese on the beets and top with the pine nuts.  Just delicious!

Frog Legs

Not really Frog Legs (you won't find a recipe like that here!).  Just green french toast cut into strips!  For Big Critics, you don't have to give it a cute name and can just call it Green French Toast.   This savory french toast can go with any meal, but  makes a nice light lunch with a salad.  It is so easy to make, but do NOT use yucky bread that comes in a bag and stays fresh on the counter for over a week.  It is full of chemicals and you really want the slightly stale bread that only comes from the fresh bakery bread.

• 1 TBS butter
• 6 slices of day old bakery bread (or however many slices you need to cover the pan you are using)
• 4 eggs
• 1 cup of fresh kale (tough stalks removed)
• 1 cup of grated cheese

Butter an oven proof pan and then lay out the bread down in slices until the whole bottom is covered.  In a magic bullet puree the kale with eggs.  If you don't have room in your blender, use only two eggs and combine in a bowl with the remaining eggs once the kale is pureed.  Pour the mixture over the bread to ensure that all the bread gets covered.  Cover with the grated cheese and bake at 400 for 12-15 min.  Serve whole, or in little Frog Legs.  My Little Critic dipped it in ketchup.  At least she was getting the kale in!!

Mini Veggie Pancakes

You won't believe how many veggies you can get into a couple of Little Critics when they are hidden inside pancakes.  This recipe is so easy that I had two Little Critics help me make it and the mess wasn't too bad even!  You can switch up the veggies and use peppers, peas or spinach.

• 1 cup WW flour (you can use white but the WW is better for the critics!)
• 1 TBS sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of milk (or dairy substitute)
• 1 egg
• 1 TBS melted butter
• 1 large grated carrot
• 1/2 cup well chopped broccoli
• 1/2 grated cheese (optional)

Sift together the flour, sugar, baking powder and salt.  In a separate bowl well mix the milk, egg and butter.  Stir the wet ingredients into the dry.  Add in the veggies and cheese.  Heat a griddle and spoon the batter onto the hot buttered surface.  Flip after the under side is browned.  Once flipped you can flatten the pancakes a little with a spatula.  Serve with plain yogurt, sour cream or even ketchup.  Little Critics love dipping!

Rainbow Bruschetta

This time of year the raw food diet seems almost possible.  Also, eating the rainbow is so easy, that I can't imagine eating a colourless meal right now.  This recipe is so tasty, simple and is beautiful to look at.   The tomatillos and cilantro give this dish a slight salsa kick and a fun option is to make it spicy if you want.

• 2 red tomatoes
• 2 yellow tomatoes (these beauts tend to be smaller, so you might want to use more)
• 6 green tomatillos
• 2 cloves of garlic
• 1/4 cup basil
• 1/4 cup cilantro
• 3 TBS EVOO
• loaf of fresh bread

Slice the bread in thin slices, drizzle with a little EVOO and bake in the oven for 15 min until crisp.  Dice the tomatoes and tomatillos and make sure any juice makes it into the mix as well.  In a mini chopper or magic bullet mix together the garlic, EVOO and fresh herbs with a little S&P.  Mix the sauce with the tomatoes and spoon over the bread.  Serve immediately.  If having a party and it might sit out longer, you might consider plating the bread on a platter and the bruschetta topping in a bowl.  Invite guests to make their own when ready to eat.  Either way, you'll have no complaints about this one. 

Pasta Puttanesca

Despite its sketchy start and simplicity in ingredients, this sauce should be a staple in any home.  Great to make when the first sign of red tomatoes are coming off the vine.  The ones I used were not quite juicy enough to can, so I'll wait a few more weeks to start putting tomatoes in jars. 

• 1 LBS of Roma Tomatoes (or whatever tomatoes you have)
• 5 cloves of garlic
• 1/4 cup EVOO
• 3/4 cup red wine
• 1 TBS anchovy paste (optional and can be left out if feeding vegetarians and vegans)
• 1/2 cup pitted black olives
• 1 TBS capers
• 1/4 fresh chopped basil

Bring a large pot half full of water to a boil.  When at a full boil, add in all the tomatoes and allow to remain in the boiling water for no more than four minutes.  This is just long enough to loosen the skins.  Dump all the tomatoes into the kitchen sink with cold running water.  Put the pot at the side of the sink and begin peeling the tomatoes and placing them in the pot.  Skins can be composted.  You'll quickly find a rhythm to peeling and the skins should slide right off, but you'll want to keep a pairing knife handy for those yucky spots.  Once all the tomatoes are skinned and in the pot, add in the garlic, EVOO, red wine and a little S&P.  Bring to a full boil and then turn down to a simmer and let simmer for four hours.  Stir every once in a while to ensure the bottom does not burn, but you don't need to babysit it.  Add the anchovy paste, olives and capers.  Allow to simmer for another half an hour.  Right before ready to serve add in the fresh basil and cook long enough to incorporate the flavours, but not over cook the basil.  Serve over your favour noodles and serve extra on the table in a mini pitcher or gravy boat.  It is easy to see why Italians call tomato sauce "gravy."

Coq au vin chicken wings

I burnt the pan on this one, so I recommend not going upstairs to ready books to your little critics while thinking that all is fine with an unsupervised pot on a hot stove!  It was salvaged and both Big Critic and I gobbled these up with veggie sticks and fresh corn on the cob.

• Two LBS chicken wings
• 1 cup red wine (saved from a time where you fell asleep before finishing the bottle)
• one large leek
• one garlic cloves (yes garlic is here!)
• 1/4 cup maple syrup

Place the chicken wings in a large pot on the stove.  Puree all the rest of the ingredients and pour over the chicken wings.  Ensure all the wings are coated.  Bring to a boil, lower to a simmer and cover.  Once wings are completely cooked through remove them from the liquid and place on a cookie sheet.   Increase the heat on the sauce and decrease in volume until a thick syrup.  Spoon the syrup over the chicken wings and bake under the broiler until golden and bubbling.  Serve hot or not!

Little Critic's Swiss Chard Pizza

Tomatoes are not really in full force yet, so a pesto sauce is still preferred for pizza in our house.  The garlic can be too strong for Little Critic, so this version was right up her alley.

• 1 cup Swiss chard
• 1/4 basil leaves
• 2 TBS EVOO
• 1 cup shredded cheese
• 1/4 cup shitake mushrooms
• 10 slices of pepperoni
• one large whole wheat tortilla

Place the Swiss chard, basil leaves and oil in the blender or bullet.  Spread over the tortilla and top with chopped mushrooms and sliced pepperoni.  Bake at 400 for 10 to 15 mins. 

If making for Big Critics, add garlic to the sauce.  Increase amounts if making for more than one.

Fried Tofu and Pesto Cream Sauce

Big Critic loves fried tofu, so I know this one is always a hit.  Great for your vegan critics!

• One block firm tofu
• 1/4 cup of olive oil (or if you have a pure canola oil that works better for frying)
• two cups of kale
• two garlic scapes
• 1/4 cup fresh basil leaves
• 4 TBS EVOO and S&P

Cut off 1/4 of the tofu and reserve.  Cut the larger tofu block into bite sized cube.  Heat the oil in a cast iron frying pan and fry the tofu until brown on all sides.  Cover while cooking and stir to brown each side every couple of minutes.  While the tofu is cooking steam the kale in 1/4 cup of water until well wilted and then drain any extra water.  Puree the remaining tofu, kale, garlic scapes, basil and EVOO/S&P in a magic bullet.  Serve the tofu with the sauce on the side for dipping. 

Pear ands Flax Seed Muffins

When you tell people you are eating locally, there is an interesting impact in that people want to give you their surplus of homegrown produce.  Lucky me!  My friend Debbie's father's pear tree was so full of pears that the branches were drooping to the ground, so I was the recipient of a large box of pears.  I froze one large bag for smoothies and will hope to can some pears when the next shipment comes!  This recipe was modified from one that used blueberries, but I think the pear worked even better!

• 1 3/4 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Cinnamon
• 1/2 cup flax seeds
• 1/2 cup oats
• 1 cup maple syrup
• 1 egg
• 1 cup of cream (oh come on!  we all know a low fat muffin is terrible!)
• 4 tablespoons melted butter
• 2 cups of diced pears.  I guess the recipe should tell you to peel the pear, but I didn't and it worked out fine.

 Sift together flour, baking powder and spices.  Stir in the oats and flax seeds.  In a separate bowl mix together the syrup, cream (and use low fat dairy if you must!) and butter.  Combine wet and dry ingredients and add in the pears.  Bake in muffin pan for 20 min at 400.  Obviously, best when warm!

Summer Lasagna

We love lasagna, but who can eat thick heavy meaty lasagna this time of year.  This summer version only uses the stove when the lasagna is assembled.  Big critic and little critic had two servings last night and then ate it cold for dinner tonight, each delicious.  This can be made ahead of time, cooked while no one is in the kitchen and then served a few hours later when cold.  Think of it as kind of a pasta salad made to look pretty in layers.

Summer Lasagna

• fresh lasagna sheets
• 4 diced tomatos and 1/2 cup tomato juice OR one can of whole tomatoes using the tomatoes and juice separately
• 1/4 cup fresh basil leaves
• 2 garlic scapes
• one egg
• small package of goat cheese
• 4 cups packed fresh spinach
• EVOO and S&P
• 1/2 cup shredded cheese

Mix together tomatoes, 1/2 the basil, EVOO and S&P.  Spread olive oil and a little tomato juice on the bottom of a lasagna pan. Layer the lasagna in the following order: noodles, 1/3 of tomato mixture, noodles, goat cheese, noodles, 1/3 tomato mixture, noodles, all the fresh spinach, noodles, 1/3 of tomato mixture and noodles .... or whatever way you want to assemble it really!  In a blender or magic bullet, mix together the juice, 1/2 the basil, garlic scapes, EVOO and egg.  Pour over the entire lasagna and cover that with the grated cheese.  Bake at 400 for 45 minutes.  Allow to cool at least 10 minutes if planning to eat it hot.

Preserving Spinach

As goes the urban life, things have been chaotic and blogging never made it on the to do list.  Although I haven't been able to write about local eating, we have still be able to maintain an all Ontario home and some things have been put away.  Specifically I froze about 12 cups of grated zucchini (frozen in overflowing muffin cups) and a bag of green and yellow beans.

Today I decided to harvest the insane spinach that was growing in the backyard.  I paid about $4 for a package of spinach seeds and Little Critic and I got them going in her left over yogurt cups.  Out of 10 seeds we got 3 plants, and thank God we didn't get more as this will be more than enough spinach to see the three of us through the winter. 

First I cuts all the long stalks at the base and then pulled all the leaves off.

Then I washed all the leaves in a sink full of fresh water twice.

And lastly stuffed it all into 15 medium siaed freezer bags and one large one.  We'll aim to eat one bag a week in soups, lasagnas, pizzas, dips and souffles in the deep winter when spinach is no longer available.