Category Archives: vegetarian

Figgy Pudding: We won’t go until we get some!

I have been rereading Kerry Greenwood’s Phryne Fisher novels. I recently started Murder in the Dark, which is set in the Christmas season, and got to a chapter which starts with an epigraph about figgy pudding from We Wish You a Merry Christmas. The obsessive part of my brain kicked in, and I started researching figgy pudding recipes.

I like desserts with dark flavours. I love all things featuring mincemeat, love dark fruitcake, and am passionate about sticky toffee pudding (note to self: blog about STP sometime soon…). So, as I read the recipes, I felt that figgy pudding was right up my street. The recipes featured dates, raisins and figs. As I read on I realized that I actually had copious amounts of all of these dried fruits in my pantry. I also had a large amount of orange juice that needed to be used up, and I had been looking for a way to use it in baking.

This happy confluence led to me trying this recipe. Well, using it as a starting point. I love how she bakes it in individual ramekins. My batter ended up being quite large, so I baked it in a loaf pan. Other changes I made: I added more raisins, so some were in the pureed date and fig mixture and some were left whole; I used orange juice instead of water; I soaked the dried fruits in the orange juice for half an hour before I started cooking (and soaked the raisins that remained whole in more orange juice); I used white sugar instead of honey; and when I took it out of the oven, I spooned more orange juice over the warm cake.

It is delicious and fruity. There is a subtle cinnamon flavour that comes through as well. I had some heavy cream that needed using too, so I just poured some of that over the warm pudding.

The texture is lovely. It is tender and moist. It is a fantastic use of coconut flour, which is such a good binder.

I would happily serve this as a dessert. It is very comforting and perfect for when the weather is frigid. I plan to freeze some portions so I can enjoy it later. Maybe for breakfast. Maybe with custard. Or maybe with whipped cream… So I have lots to look forward to.

Tagged , , , , ,

Dusty Thingies: Pecan Shortbread

As part of my Christmas baking this year, I made these pecan shortbread. They go by many names–Mexican Mice, Mexican Wedding Cookies, Russian Teacakes, Snow Balls.

I made them with pecans (some ground, some chopped) and a gluten-free flour blend. When they are hot, you carefully coat them with icing sugar. The steam from the cookies helps it stick. The last time I made them, over 15 years ago (!), my niece dubbed them Dusty Thingies, which fits.

This time, I used a different recipe–a version that increases the amount of nuts in the batter. I did like the increase in nuts. However, I also like the richness of my tried-and-true recipe (from Edna Staebler’s Food That Really Schmecks). I guess that means that I will be forced to make these again, after Christmas, to get the perfect butter:nut:flour ratio… Such is life.

Tagged , ,

Radish and Cheese Spread (with Fries)

When I was a kid, I loved a sandwich spread my mom used to make: grated radishes and cheddar cheese, with a bit of mayo to hold it together. I ate it as a sandwich filling, on toast and on crackers.

Now that I avoid bread products, I had been trying to come up with new ways to eat it. I think it would be lovely on a bed of lightly dressed greens. And it might be quite good blended with grated cabbage.

But, as I am always working on my quest to find new french fry toppings, it occurred to me that this spread might be fantastic on fries. The scientist in me demanded that I try it, and I can report that it was in fact fantastic. The radish and cheese mixture was nicely chilled, and it made a great contrast with the hot fries. I did four layers: fries, radish spread, fries, radish spread. It was really good and I highly recommend it.

How to make the spread: Grate equal parts of red radishes and old cheddar. Moisten as much as you like with mayonnaise or miracle whip. Add salt and pepper to taste. And that’s it. Enjoy it with the substrate of your choice.

Tagged , ,

Fried Onions, Pickled Eggplant and Banana Peppers with Cheese on French Fries

Some time ago, I bought a large jar of pickled eggplant. I like eggplant and was curious what the pickled version would be like. I had no idea how to use it, though, so I googled it. Of course, most of the answers involved bread products (sandwiches, crusty bread). And while I do use bought bread products occasionally, I try not to eat them too frequently.

I am also attempting to systematically use up items in my pantry. So that meant coming up with a non-bread way to use my eggplant. I like the idea of using it in a red Thai curry, and I like the idea of using it with pasta. I plan to try those later.

Yesterday, I decided to use it in a topping for french fries. I sliced up three small onions and fried them until they were just starting to turn golden. I added in about 1/4 cup each of pickled eggplant and pickled banana peppers. I put some fries in the oven to bake and let the onions, eggplant and peppers continue to cook together on medium low, and grated some old cheddar.

When the fries were done, I laid out a base layer on a plate. I added a layer of grated cheese, and then all of the onion topping. I added another layer of cheese and then placed the plate back in the hot oven for about five minutes to let the cheese melt.

The combination of flavours in the topping is fantastic. Cooking the vegetables together on the stove let the heat from the pickles infuse throughout the mixture. It was sweet, tangy and spicy. The acidity cut through the richness of the cheese nicely.

I think the combination would work well as a non-fry topping as well, either hot or cold. I am going to experiment with that next. It would be great to come up with an interesting vegan side dish. After all, I have a 750 mL jar of pickled eggplant to get through…

Tagged , , , , , ,

Buffalo Chicken Dip

It occurred to me today that one of my guiding principles in the kitchen may simply be finding new ways to eat melted cheese.

Gluten-free living means eating far fewer sandwiches and more things that are free form, like dips.

I happened to have leftover buffalo wing sauce so, in the interests of using up leftovers, I made this dip. I sliced up four green onions, gently cooked two large chicken breasts in the microwave, and grated about two cups of old cheddar. I mixed a package of cream cheese with the leftover buffalo wing sauce, and added in the onions, shredded chicken and half the cheese. I put it all in a pie plate, sprinkled the rest of the cheese on top, and put in a 375 degree oven for 20 minutes.

As predicted, it was incredibly cheesy. And good. You can vary the heat by choosing how much hot sauce to add. My version had gratuitous butter, in the name of using up leftovers. This made it a bit richer than necessary, but it was still very tasty.

If we ever have potlucks again, this would be a good dish to take. And the heated up leftovers will make an awesome addition to an egg sandwich tomorrow morning.

Tagged , , , , , ,

Pecan Butterscotch Squares

I have memories of making a recipe for squares obsessively when I was a kid. I remember that they had butterscotch chips and nuts. I loved the squares, and I made them whenever I was allowed to.

Many years later, the obsessive part of my nature has not disappeared. I have been searching, on and off, for a recipe that seemed similar to what I remember for a few years now. I have a feeling that the recipe came from my mother’s old Good Housekeeping cookbook, which is now in storage. So, whenever I thought about, I would do a deep dive into the internet and see what I could find.

Well, I eventually found this recipe. Of course, I had to try it. I bought fresh pecans, which was the only critical ingredient I didn’t have on hand. I used a gluten-free flour blend for the crust, plus a little in the filling. They turned out beautifully. They are reminiscent of a butter tarta loaded butter tart, that is. The nuts and coconut and butterscotch chips all boost the square into something that is very moreish. And snacking on them is easy, because they are so small. The recipe says you can get 64 squares out of a batch. I got 42 rectangles, none of which were huge.

I was a bit concerned that they might be really sweetmy tastes have changed since I was eight… But they were really great. The coconut and nuts tempered the sweetness. It probably helped that I used unsweetened coconut, too.

These would be great to take to a potluck, give as a gift or serve as a company dessert. And they were well-received by gluten eatersmy brother declared that they were “not maliciously gluten-free,” which is high praise coming from him.

I don’t know if this is the same recipe, but it sure seems pretty close. And I will be making them again. Conveniently, I have enough pecans for a second batch.

Tagged , , , ,

Potato-Parsnip Rosti

Sometimes I get obsessed with a recipe and cannot stop thinking about it until I have bought the ingredients. I saw this lovely rosti recipe earlier this week and instantly my brain was filled with thoughts of toasted parsnips and potatoes. The recipe suggests serving it with sour cream laced with caramelized onions, both of which are staples in my diet, so it seemed like a no-brainer.

I made the rosti (with grated potatoes and parsnips and finely sliced onions) in my cast iron pan. When it was fresh, I topped a slab of it with two sunny-side-up eggs, and it was glorious.

Today, I am enjoying leftovers. I sliced the cold rosti, heated it in the microwave and ate it smeared with the caramelized onion sour cream. Bliss. A comforting dish to help you fight the dark days of late December.

Tagged , , , , , , ,

Omelette with Mushrooms, Caramelized Onions and Cheese

I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.

I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.

Tagged , , , ,

Lemon Curd

lemon curd-sm

This is what I just had for breakfast. Pound cake with a generous helping of lemon curd, along with a cup of tea. Delicious.

The lemon curd is easy to make. It’s a microwave recipe that is simple and fast. All you need is butter, lemons, sugar and eggs.

You can eat the lemon curd on toast, cake, pancakes, cookies, ice cream, with cooked fruit or, of course, by the spoonful.

 

 

 

 

Tagged ,

Yogurt with Chia Seeds and Hemp Hearts: A Cereal Substitute

yh-1-sm

I was lucky to get a chance to spend a week in Greece last fall. Both of the hotels we stayed in offered breakfast buffets, and both offered rich, creamy Greek yogurt and pots of golden local honey. I made sure to have some every day.

After I got home, I kept up the ritual, but also thought about how I could add more nutrition to it. And this is what I have come up with: high milk fat plain yogurt + honey + hemp hearts + chia seeds + dried nuts or fruit.

Continue reading

Tagged , , , , , ,