Eatmore

I think I'm one of the few people I know who likes Eatmore bars. My friend Kirsten made these for me, of course I ate too many and had to get the recipe. It comes from the Whitewater cooks series.

1 cup golden syrup (I used honey)

2 cups chocolate chips

1/2 cup smooth organic peanut butter

2 cups rice crisp cereal or rolled oats (I used a bit of both)

2 cups unsalted raw peanuts

1/2 tsp salt

Toast peanuts and chop them. Set aside. 

Place corn syrup, chocolate chips and peanut butter in a saucepan and melt together in low heat, stirring often, until melted and mixed well. Transfer to a large bowl. 

Add rice cereal/oats, peanuts and salt to the chocolate mixture. Stir with a wooden spoon until well mixed. 

Press into a greased 9x13 pan. Cool completely and cut into bars. 

Makes about 32. 

Quinoa Kale Salad

This is my new favourite recipe. For a few reasons. Besides being delicious, it makes a whole whack and since all the veggies don't wilt it can last a few days in the fridge. Which means lunches for the week! 

It takes some effort to cook, chop, roast but it's well worth it. I hope you will think so too!

1 cup quinoa, uncooked

1/2 bunch of kale

1 cup edamame

1 red pepper

1/4 cauliflower

1/4 red cabbage

4 green onions

Cilantro

1/2 cup feta or goat cheese 

1/2 cup Kalamata olives 

1/2 cup roasted pecans, see recipe below

Dressing:

1 tsp Dijon

2 tbsp cider vinegar

3/8 to 1/2 cup olive oil 

Salt & pepper

Pecans:

1 tsp Dijon

2 tbsp maple syrup

1 tsp olive oil 

Salt & pepper

Rinse quinoa then place in saucepan with 2 cups water. Bring to a boil, reduce heat to low and cook for 15 minutes or until all the water is absorbed. Remove to a large mixing bowl to cool while you prep veg. 

Steam edamame for 5 minutes, then rinse under cold water. Set aside. 

Chop kale, cabbage, red pepper, cauliflower, green onion and cilantro. 

Whisk all dressing ingredients until emulsified. 

Combine quinoa, veg and dressing. Next fold in chopped black olives and chopped feta.

Top with pecans when serving. Enjoy!

Rebar Caesar Salad

This salad recipe came to me by way of my friend Carrie, so I thank her since we make this once a week in the summer. This dressing is so good, my kiddo loves it too. We enjoy this as a meal with grilled chicken and homemade croutons. Sometimes we add sliced mushrooms to the salad. 

Enjoy!

http://www.tastebook.com/recipes/768121-Rebar-Caesar-Salad

Not my Laksa

Click the following link to see the inspiration for this Laksa. It. Is. Delicious. 

I made the following adjustments:

1. I omitted cashews and coriander stems in the paste.

2. I substituted fish sauce for the soy since I'm not vegan. 

3. I did not have lime leaves. So I put the lemongrass stalk into the soup pot. 

4. I steamsd a piece of fish to add protein. 

5. I had no bean sprouts so I added sunflower sprouts, which I did have. Also, I had no zucchini so I used red pepper.

Definitely serve with lime. Skip the sesame seeds. 

The moral here is Use What You Have. 

http://talesofakitchen.com/soups/my-awesome-vegan-laksa/

Quinoa pie

It's a cross between a pie and a quiche. Call it what you will, it's a good way to use up greens and packs and travels well to work. 

1 cup uncooked quinoa

3 eggs

1/2 cup sharp cheddar or Gruyere

Salt & pepper

Kale

Olive oil 

Rinse quinoa in water for 2 minutes. Place in pan and add 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid is gone. Remove from heat and let sit while you prepare the rest of the ingredients.

Preheat oven to 350F. Using a teaspoon of olive oil, grease an ovenproof glass pie dish (preferably 9in, a square baking dish would work well too). 

Beat eggs in large bowl, stir in shredded cheese, salt and pepper and greens. Quickly add quinoa and a good glug of olive oil. Spread out in the greased pan and cook for 25-30 minutes until top is starting to go golden. 

Let cool, slice and enjoy.  

Edamame Scallion Gyoza

I know. These look hard. Let me tell you a secret...they're not! They take time simply because of filling and folding them. But they are worth it!

1.5 cups shelled frozen edamame

1/4 cup sesame seeds

4 scallions

1 inch knob ginger

Handful cilantro

Olive oil

Salt & pepper

Round wonton wrappers

Stock (veg or chicken)

Steam the edamame. Meanwhile, heat a dry skillet over medium heat and add the sesame seeds, shaking the pan frequently. Watch them carefully, as soon as they start to get a little golden remove from heat. 

Roughly chop the white and light green parts of the scallions. Roughly chop cilantro. Peel ginger. 

In a food processor, add the scallion, cilantro and grate the ginger on a fine grater. Add edamame and sesame seeds. Season with salt and pepper and add 2 tbsp of olive oil. Purée. Scrape down bowl and add 2 more tbsp olive oil - you want the mixture to be thick like wet concrete, not runny like baby food. Purée again. 

Line a baking sheet with a silpat or parchment paper. Set up your station with the filling, wonton wrappers, a small bowl of water and the baking sheet. 

Your wonton wrappers will have one side that is floured, place that side down on your palm. Place a teaspoon of the filling in the middle then, using your middle finger of other hand, wet edge of wrapper. Now let's fold!

Starting at one end, fold the wrapper and seal. Using the thumb on the hand that has the wrapper, push the wrapper over to make a little fold and with opposite thumb seal to edge. Keep going. Fold, seal. Fold, seal. That's it! Place on lined baking sheet and keep making them until all the filling is gone. 

If you are preparing these ahead of time, wet a clean kitchen dish towel and wring out. Place on top of gyoza to keep from drying out.  

To cook...you need a skillet with a lid or something that can act as a tight fitting lid. Heat a non stick skillet over medium heat. Brush with a little olive oil. Add gyoza around pan and let cook for 2-3 minutes until the bottom is browned. Add stock to pan just to cover the bottom, cover and let steam another 3 minutes. They are done once all the stock has evaporated. Remove to a platter. Wipe out skillet and repeat cooking instructions until all gyoza are cooked. Serve immediately with dipping sauce. 

Dipping sauce

2 tbsp soy sauce or tamari 

2 tbsp rice wine vinegar 

1 tsp sesame oil 

Combine, stir, serve. 

I have not tried freezing these, but I can't see why not. I'd double the recipe and just freeze them uncooked on the baking tray. Once frozen place in ziploc bags. I'd thaw them before cooking. I will update this post once I try it!

My quiche

I've had several requests lately for my quiche recipe. So here it is...kinda. This is one of those recipes that I just winged along the way, amounts are approximate and filling can be substituted for whatever you like or have in hand. 

This makes for 2 large quiches which is what comes in a pack (btw get the "deep dish" crusts). It also works great for the mini shells and they freeze beautifully.

Leek x1

Cremini (brown) mushrooms, one large package or half a brown bag

Fresh Thyme, approx 1tbsp

Eggs x8

Milk x1 cup

Sharp cheddar cheese or Gruyere 

Pie shells x2 

Preheat oven to 375F.

- chop mushrooms and white and light green part of leeks

- sweat the leeks in olive oil for 5 minutes

- add the mushrooms and fresh thyme, and season with salt and pepper; cook until mushrooms are cooked and all moisture has evaporated

-set that aside to cool a little

- pierce your quiche shells all over with a fork, then bake for 5-10 minutes just to set the base, set aside

- mix eggs and milk. So here's where it gets tricky, I used 8 eggs and 1 cup of milk, but sometimes I run out. Trial and error. Season eggs with salt and pepper!

- spoon the leek / mushroom mixture into the shells then top with the egg mixture (do not overfill or it will run over in the oven)

- top with cheese

- place on a cookie sheet and bake for 20-25 mins or until the top has puffed a little and the cheese is starting to turn golden

Let cool. Enjoy now or freeze.