Sweet Potato Chickpea Soup

Posted on Wednesday 30 July 2014

What to do with half a can of chickpeas and leftover roasted veggies? Make edible divinity.

Inspired by Peace-Garden soups, pureed sweet potato, baked acorn squash, half a can of chickpeas, and lots of anti-inflamatories turmeric and roasted cinnamon, a nub of fresh ginger, some powdered roasted ginger, coriander, hot pepper flakes. Coconut cream melted in hot water with lemongrass to let lemongrass steep (then remove). The texture is smoother than ice cream.


12:05 pm
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Cooked with Love

Posted on Tuesday 29 July 2014

Made some tea biscuits with the basic recipe with herbs chopped up: garlic chives, parsley, sage, basil and nasturtium leaves. Gooseberries are finally ripening.

Hummus. Could have made that wetter. Beet top salad cooked with garlic, maple balsamic and za’atar. We’re about perogied-out but a few more in the freezer. Fresh market cucumber and radishes.

Factory reading
Our cucumber is almost ready to eat. Our radishes show no sign of a bulb.

12:38 pm
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Snackle Pop

Posted on Monday 28 July 2014

The Flying Banzini
The Flying Banzini makes tiny cheesecakes and for take out they fit in the take-out cup for salad dressing. Cute in cute. Lemon and chocolate/skor bar kinds.

own iced concoction
Homemade drink from a syrup of sugar, cinnamon, nutmeg and a cherry drink mixer and bubbly water with ice.

Sandwich with our very own dill, lettuce, homemade bread, and store tofutti and cucumber.

12:00 pm
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Kale Chips

Posted on Friday 25 July 2014

kale chips on bbq
Tossed with some non-salt seasoning mix, minced garlic and our home batch olive oil and watched on the top rack of the heated barbecue. They don’t take long. (You can, if you can tolerate potatoes, make chips without oil by microwaving. Think it’d be good?)

own infused olive oil
Rosemary, annatto, hot pepper flakes, coriander seeds that we grew.

sweet potato
Some broccoli turned with black beans, vegannaise and corn pasta served over barely wilted beet greens. In the foreground, sweet potato.

Or not! Surprise: A filling of cooked onion, thyme and candycane beet.

dining al fresco

11:55 am
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New Ingredients = inspiration

Posted on Thursday 24 July 2014

radish top soup
Radish top soup improv: leek, radish tops, green onions, celery and an onion bouillon topped with (and mixed in) lemon thyme. I meant to add a potato for body but forgot. Still good. We had it outside but it was a bit chilly so part 2 of meal, inside.

new spices!
Annatto and Japanese rice seasonings. What to do with these?

A risotto made with some annatto, some onion, salt, garlic, maple syrup Sortil├Ęge whisky, and roasted chestnuts. Topped with a sprinkle of rice spice. It has seaweed and sesame so is quite a different note than the sweetish rice. In the background, a little more green: broccoli and zucchini.

How to finish off? We got some gooseberries from the market. I have a fuzzy memory of those. I picked them wild by the river but they had spines all over them. These are not sweet. What color was ripe? I forget.

mostly not ripe
Spreading them all out, they turn red when ripe. That’s the delicate taste I remember.

North Carolina Chocolate
What else, the last crumbs of this.

Escazu is a reminder how marginal other chocolates like Lindt or President’s Choice are. I had it once before in NYC but it is put together in Raleigh North Carolina. It has such a complex floral flavour, not caramelized, not floater beans. Hubby said before all chocolate tasted the same to him but this one tastes different. Small batch Venezualan and Costa Rican made on antique equipment with just 4 ingredients: cocoa beans, sugar, cocoa butter and vanilla bean. Fruity, and a balanced bitter, and gone. I stretched out 80 g for 3 months.

11:33 am
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Making BanPierocchi on the BBQ

Posted on Wednesday 23 July 2014

making BanPierocchi
The turducken of pasta: a gnocchi inside a pierogi topped with camembert inside bannock. It is an Italian/Ukrainian/Scottish/Native/French with herbs. It looks kind of like Scottish eggs, doesn’t it.

making BanPierocchi
It has cuttings of garlic chives around for dipping.

making BanPierocchi
Started with boiling pierogis and letting them cool enough to touch again. Same with the gnocchi.

(Incidentally if you ask at stores for gnocchi pronounced NO key, they don’t know. If you ask for GAH naw chi, they do.) The cheese-potato pierogis contrasted with the gnocchi. If I could have found the tomato or spinach gnocchi I would have used the onion-potato pierogis.

making BanPierocchi
Top those with cheese and go heat up the cast iron pan on the bbq. Alternately I saw recipes saying oil your bbq rack and put it on directly. It seems like a way to lose them into the flame.

herbed bannock
Bannock is a pretty adaptable bread based on what you have.

stir together:
2 cups flour
1 tsp baking powder
couple pinches of salt
big pinch sugar
what herbs that could be trimmed: rosemary, sage, a green onion, chives

1/4 cup finely chopped butter

a cup of water

making BanPierocchi
make a soft dough to roll out.

making BanPierocchi
Wrap and roll.

making BanPierocchi
I fried in walnut oil because it’s good to mix up the base oil flavour at times.

making BanPierocchi
They puffed a little.

making BanPierocchi
It makes enough for 3 or 4 people.

And those truffles from yesterday? From Bernard Callebaut at 256 Dalhousie Street. Because Cyclie is closed Mondays and Tuesdays and I forgot to check. These were pretty good tho!

Marvellous ice wine and dark chocolate. (Or maybe that one’s raspberry. They’re hard to tell apart from looking.)

Did you notice there’s The Ultimate Chocolate Blog?

11:29 am
Filed under: Bread andChocolate andPasta andRecipes
Playing for Heaps

Posted on Tuesday 22 July 2014

Appetizer made on the bbq. A za’tar with some fresh herbs as well. The za’tar mix had large crystal salt which I hadn’t noticed when I got it. Too bad. Not enough herb added to offset it.

playing for heaps
And, playing for heaps, a pile of piergogies boiled with corn, peas, mushrooms and arugula added in at the halfway point.

12:19 pm
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