30 March 2011

Leftovers with Fallen Cilantro

First of all. NOOOOOOOOOOOOOooooooo! R.I.P., cilantro. I hardly knew ye.

Second of all, dinner: leftovers. Eaten with the remainder of the fallen cilantro.

29 March 2011

Salad Dressing, Madras Beans & Couscous, and Granola-Related Items

I made some salad dressing on the weekend. It's made of yogurt, lemon juice, dijon mustard, honey, salt, pepper, chives, dill, garlic and red pepper flakes... basically I just kept throwing ingredients in until it tasted salad dressing-y.

Tonight I ate some with a bowl of carrots, broccoli and sunflower seeds.

The eating out of my pantry continues with couscous, broccoli, carrots, corn, a can of mixed beans, half a can of whole tomatoes and more of that Madras cooking sauce. And cilantro and chives. And a little Parmesan cheese. Surprisingly edible. I'm still avoiding a bag of Trader Joe's Harvest Grains that I've owned for a couple years now... but its days are numbered.

I also made some blueberry chocolate chip granola bars. They taste great, but I overbaked them a bit and almost broke my knife in half trying to unstick them from the baking dish. Reviewing the recipe it's based on, I blame this on forgetting to add 2 Tbsp butter, and using 100 mL less condensed milk. In any case. Here's tonight's version of the recipe. It makes 16 bars. I don't think it needs the butter, so I'd just suggest baking for less time.

Blueberry Chocolate Chip Granola Bars

3 cups rolled oats (I mixed in some steel-cut oats)
1 (300 mL) can sweetened condensed milk
1 cup flaked coconut
1 cup sliced almonds (I mixed in some crushed peanuts)
1/2 cup wheat germ
1/2 cup mixed chocolate chips
1/2 cup dried blueberries

Preheat oven to 350°F.

Toast oats on a baking sheet for 10-15 minutes, stirring often. Pour into a large bowl and let cool to room temperature.

Stir condensed milk, coconut, almonds, wheat germ, chocolate chips and blueberries into the bowl until well blended.

You will likely have to use your hands, and it will likely be very messy. Press mixture flat into a 9x13-inch baking dish.

Bake for anywhere between 10 and 20 minutes, depending on how crunchy you want them. Lightly browned just around the edges should give you moist, chewy bars. Let cool for 5 minutes, then cut into bars.

Sooo it was a really busy night. I ALSO made blueberry granola. This recipe, with blueberries instead of cranberries. (I recently bought a giant bag of dried blueberries on sale, so everything will be blueberry-themed for a while.) Ok, I'm officially stocked up on granola-related items.

Spinach & Cheese Ravioli with Veggies

I brought home the spinach-&-cheese-ravioli-bacon, and Jay made it into dinner, feat. broccoli and carrots. He also did the food styling. Nice work Jay.

Madras Lentils & Tandoori Prawns with Quinoa

I'm trying to use up everything in my pantry before buying any new staples, which found me on Sunday night pairing quinoa with lentils, tomatoes and Presidents Choice Indian Madras cooking sauce, and prawns marinated in yogurt, lemon juice and Tandoori Masala. Lots of flavours going on here, but it didn't not work.

I used some cilantro and chives from my precarious herb garden to season the lentils. These two plants, along with the thyme and oregano, are still more or less alive. (R.I.P. parsley and pineapple sage.)

Scenes of Deliciousness from a Persian New Year Celebration

Noruzetan piruz bad! And thanks to Setareh and her mom for so much delicious food.

26 March 2011

Kale Chips; Bread Fail

Kale chips for lunch.

Bread and half a can of chili for dinner. By the way: One week is too long to leave dough rising in the fridge. Unless maybe you tend to it every day, folding it over. Maybe. (I ignored it the last couple of days.) I guess all the yeast died, and it didn't rise at all. It was a sad, flat loaf, and tasted a little weird too, but the spiciness of the chili masked that adequately. Yep.

25 March 2011


I have eaten a lot of pizza this past week. In honour of this, I present you with: People In Pizza Slice Costumes Becoming Pizzas.

Salad; Mini-Wheats; Black Bean Burrito

Extremely lazy dinner in bed: Salad, Mini-Wheats and a black bean burrito made by Jay.

23 March 2011

Bread; Ribs; Nyala

Let it be known that on Tuesday night I baked some bread. The dough had been in the fridge since Friday -- a four-day rise.

To be all fancy I sprinkled a few oats on top. OATS. There was also ground flax, thyme, oregano and sunflower seeds inside the dough.

But anyway. For dinner tonight, I ate an old cabbage salad that was sitting in my fridge, and three ribs left over from Tuesday's visit to Truffles, the North Shore Studios café.

Then I went to Nyala where I ate some spicy beef stew. It was ok.

22 March 2011

Pineapple, Green Olives and Mushrooms

Someone got a Panago Pizza Award.

Mini-Wheats & Pizza

Monday night. Mini-Wheats & pizza.

Cheese! Nachos!

Sunday: We ate some of Jay's birthday present.

And then ate nachos with The Sunday Service.

21 March 2011

Pizzettes & Party Food

Saturday: Homemade pizzettes using some pizza dough I made a little while ago and then froze... I don't recommend thawing a ball of dough when it's wrapped in plastic wrap. I'll have to figure out a better method for dough-freezing.

I topped the pizzettes with roasted red peppers, shiitake mushrooms, capers, cheddar and Parmesan. The sauce is made of a few spoonfuls of tomato paste with a little water and some oven-roasted tomatoes blended in, seasoned with onion powder, cayenne pepper, red pepper flakes, thyme, oregano and basil.

Later: party food.

Leftovers feat. roasted tomatoes

Friday night: Frozen cabbage soup leftovers and Ryvita crackers with cream cheese, topped with some of these slow roasted grape tomatoes.

17 March 2011

Warm Cabbage Salad with Thai Coconut Mussel-Infused Rice

On Jay's suggestion, I used the leftover Thai coconut sauce from Tuesday's mussels as broth to cook some rice in.

I also had this cabbage & pepper salad that I made last week that somehow froze in my tempermental fridge, so I decided to sauté it in some olive oil, and having no idea how to season it, added some crushed coriander seeds, red mustard seeds and red pepper flakes. Then I sprinkled in some chicken-flavoured stock powder, added a little water and let it simmer for a bit. At first I was intending to soften the cabbage, but I think it turned out much better keeping it crunchy.

For a dish whose ingredients could have just as easily been thrown away, it was pretty satisfying. The rice was delicious and the sautéed cabbage (though the coriander was perhaps unnecessary) was surprisingly edible.

Pizza! Burrito!

Wednesday was a pizza and burrito kind of night.

Thai Coconut Mussels & Sour Puss Cocktails

On Tuesday night I made a couple pounds of mussels, inspired by the Steamed Mussels Ten Ways recipe from Chef Michael Smith's The Best Of Chef At Home. I steamed them with shallots, coconut milk and Thai red curry paste.

I also was recently given a free bottle of Sour Puss, and we managed to make a pretty decent cocktail with a little gin on ice. (Note: Do not try mixing Sour Puss with brandy.)

14 March 2011

Weekend Photo Roundup

I started the weekend eating a Clubhouse seafood okonomiyaki. And forgetting that my camera was set to video.

Asahi and Asahi Jr.

Peanut's cooking us up a midnight snack.

Saturday: gigantiburrito from El Pulgarcito. I ate the whole thing. Plus a tub of guacamole.

Wintermitts Homecoming Snacks.

What's Sonya doing behind the stove? What am I doing wearing that shirt?

Sunday: Brown rice chips and ginger ale en route to Surrey.

Mr Chubs ate half my chicken wing.

Tonight: I made this smoke-flavoured Beans with Bacon Soup.

Let me remember to never eat this soup again.

11 March 2011


Lots of chowder. Just eating some more chowder. CHOWDER.

09 March 2011

Curried Tuna Chowder Supreme

I couldn't resist making the Curried Tuna Chowder again, because it cost me less than $2 for the carrot, celery and onion to make a whole new batch. This time I added an extra teaspoon of curry paste, two extra cups of water, a liberal sprinkling of fennel seeds, 1/2 cup frozen corn and a red pepper.

08 March 2011

Grapefruit & Avocado Salad with Pineapple Sage

The newest addition to my herb garden is pineapple sage. I meant to buy mint, but there were so many varieties -- ginger mint, peppermint, Kentucky mint, Indian mint, pineapple mint, spearmint, chocolate mint -- and I stood in the nursery discreetly nibbling on them all... but none tasted quite right. But I really liked this fruity pineapple sage.

I added it to this grapefruit & avocado salad, dressed with lemon juice, olive oil, honey, salt and pepper.
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