Miso Soup

April 22, 2012

I just learned I have some new readers (Hi K and D!) and immediately felt guilty at how neglected this little blog has been.  So I decided to take a quick photo and post the (very simple) recipe for my lunch today.

I needed a somewhat filling lunch today given our dinner plans. Today is C’s birthday and while I bravely offered to make him a chicken dish of his choice, he instead chose dinner at Swiss Chalet (kindly stating that he preferred to avoid the trauma). As you can imagine, finding a non-chicken dish at Swiss Chalet will prove to be a challenge. So I decided to make this healthy and tasty miso soup to tide me over until (and through) dinner.

Miso Soup

Serves 1 big bowl

1.5 ounces soba noodles
3 tablespoons miso paste
handful spinach
2 green onions, thinly sliced greens and all
pinch of sea salt
pinch of dried chilies

Cook the soba noodles according package instructions, set aside.

Fill a saucepan with 3 cups of water and bring to a boil. Remove from heat. In a small mixing bowl, whisk together the miso paste with some of the boiled water (around 1/2 cup) until all the lumps are gone. Pour the miso mixture into the rest of the water, along with the noodles, spinach, green onions, salt and dried chilies.

Serve and enjoy.

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What’s Been Cooking Lately

December 28, 2011

Life has been busy busy busy lately. Like working from 8am to 9pm busy.  On the odd occasion that I actually manage to cook or bake something, I’ve neglected to photograph or write about it.  But I have made some pretty tasty things, so in order that the recipes are not lost in the depths of my google reader or woefully unorganized bookmarks, I’m going to be completely lazy and simply list them here…


Turkey Pumpkin Chili

November 8, 2011

Fall is here. It’s cold. It’s wet. It’s chili weather. I made chili. It was delish. The end.

Turkey Pumpkin Chili
Adapted from Whole Foods 

2 tbsp. olive oil
1 small yellow onion, chopped
1 red pepper, chopped
2 jalapenos, seeded and finely chopped
4 cloves garlic, minced
1 pound lean ground turkey breast
1 15 oz can diced tomatoes, with liquid
1 14-oz can pumpkin puree
1 1/2 cups water
1 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1 tsp. cayenne pepper
1 15-oz can kidney beans, rinsed and drained

Heat oil in a large pot over medium high heat. Add onion, pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add turkey and cook until browned.

Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.

Reduce heat to medium low and add beans.

Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Serves 8.

 


Shrimp Green Curry

April 25, 2011

Well hello there. It’s been awhile. Both you and my kitchen have been greatly neglected. Blame the law.

Given that we had an extra-long weekend and I only had to work one of those days, there was time and will for groceries and cooking. The weekend was also full of dinners out and much imbibing, so I wanted to cook something fresh and light. This curry was chock full of veggies and quick to make.  Very delicious and enough left over for lunch tomorrow.

Shrimp Green Curry
Adapted from fitsugar 

4 cups mixed veggies (i used broccoli, red and yellow pepper and frozen stir fry mix)
1 can (400 mL) light coconut milk
1/2 cup vegetable broth
2 – 3 tbsp. green curry paste
1 1/2 tsp. sambal oelek
pinch chinese five spice
1 cup shrimp (pre-cooked)
couple handfuls of spinach
bunch of basil, thinly sliced

In a large saute pan, whisk together the coconut milk, broth, curry paste, sambal oelek and spice.

Add veggies and bring to a boil. Then reduce to a simmer.

After a few minutes when the veggies are nearly done, add shrimp, spinach and basil.  Cook a few minutes more.

Serve over rice.


Peppermint Bark

February 2, 2010

I just finished off the last piece of this peppermint bark tonight after finding a bag of it in the freezer. Yes!

I have wanted to attempt a peppermint bark recipe ever since reading the buzz about Williams Sonoma’s version in multiple magazines and blogs. However, at $30 a tin, buying it was not an option. Luckily recipes for a homemade version abound on the internet. I picked and choosed from a bunch to come up with this super easy and very delicious recipe. I included it in my baking packages for friends and served it on several Christmas treat platters. It was always one of the first to go (in part, I think, because it is so pretty on a plate).

So when next Christmas rolls around relieve some of your holiday stress, bash up some candy canes and make this peppermint bark.

Peppermint Bark

3 cups chocolate chips (your choice of milk, dark or semisweet)
4 cups white chocolate chips
1 teaspoon peppermint extract
3/4 cup peppermint candy or candy canes, crushed

Preheat oven to 250F. Line a baking sheet with foil. Place the chocolate chips in an even layer on the foil and put in the oven for 5 minutes until almost melted. Remove from oven, smooth with a spatula. Put in refrigerator until firm, about 20 minutes.

Melt the white chocolate chips in a double boiler. Stir in the peppermint extract and let sit for two minutes.

Remove the chocolate from the fridge and pour the white chocolate on top, spreading to cover in an even layer.

Sprinkle the crushed candy over top.

Chill until hard and break into pieces.


Scottish Shortbread

February 1, 2010

There is only one treat that I absolutely must have at Christmastime: my mum’s shortbread. Forget rum balls, cookies, and fruitcakes. this shortbread is all I need (albeit, I do need a lot of it!).

My mum has made this for as long as I can remember. She says it tastes just like the kind her grandmother used to make. Every December, she pulls out her cast iron shortbread mold and makes batch after batch to deliver to all her friends and neighbours. And of course a few batches for us.

Last Christmas, I attempted the recipe in my own kitchen. Mum loaned me the mold and I started baking. Then I packaged up my own shortbread to deliver to all my friends. They loved it, just as everyone does. A precedent was set; when this December rolled around they were all waiting for their shortbread and when I delivered it at a party, very little of it actually made it out the door.

So here it is, the most delicious shortbread ever…

Scottish Shortbread

From my mum
Yield: approx 4 rounds

1 pound butter
1 cup sugar
4 cups flour

Place your shortbread mold in the freezer until ready to shape the shortbread. This helps to prevent the dough from sticking.

Preheat the oven to 375F.

Cream the butter until soft.

Add the sugar gradually, blending until very light and creamy.

Add the flour gradually, again blending carefully.

Remove the mold from the freezer and dust it lightly with flour. Press the dough into the mould and turn out onto a baking sheet before baking.

Dust lightly with sugar

Bake at 375 F (190 C) for about 5 minutes, then lower the oven to 300 F (150 C) and continue baking for about 45 – 60 minutes.

Shortbread should be golden but not brown when done.


Brownies

January 31, 2010

This is the only brownie recipe you will ever need.

These brownies taste exactly like the two-bite brownies you buy in the brown paper packaging. Even better, in the time it would take you to run down to 7-Eleven to satisfy a chocolate craving, you can whip up a batch. I have made them quite a few times to take to parties. When I have nothing planned, these are quick and I usually have the ingredients on hand. They are the perfect brownies – dense and chewy with a crusty top. Mmmmm. In fact, I think I might just whip up a batch for a get together with my girlfriends on Friday…

Brownies

Adapted from Inside a Black Apple
Yield: 16-20 brownies

1/2 cup butter
1/2 cup brown sugar
1 cup sugar
2 eggs
1 tablespoon vanilla
3/4 cup flour
1/2 cup cocoa
pinch salt

Preheat the oven to 390F. Grease a 9 x 9-inch baking dish.

Melt the butter in the microwave or over the stove.

In a large bowl, mix together the butter and white and brown sugar. Once combined, add the eggs and whisk well to combine. Continue whisking as you add the vanilla, salt, flour and cocoa.

Pour the batter into the baking dish (it will be quite thick). Bake for 20 minutes. Let cool for 30 minutes before digging in.