Adults-Only Chocolate Orange Sauce

As a “grown up”, I’ve gotten used to the fact that some things I could get away with eating as a kid would raise more than a few eyebrows if I tried it now. Spoonfuls of Nutella and/or peanut butter out of the jar, frozen McDonalds french fries (don’t know why my mom used to freeze them but they were so good), corn syrup on toast and tubes of raw cookie dough shared amongst my closest friend all come to mind – along with the reminder that there was a reason I topped 200 pounds in my early teen years. Moderation was preached at home, but when left to my own teenage devices it left the building entirely. 

Adults - Only Chocolate Sauce

One of the other goodies I used to be able to get regularly at the local Tim Hortons was cups of chocolate milk – we’re talking the fountain-drink cups here, with a Large running at 24oz of cold, rich tasting, sweet dairy. With the evolution of the menu (and inevitable price increases for “real” food and skilled labour), the fountain-style chocolate milk disappeared and was replaced with the cartons, just as “freshly made” doughnuts transformed into pre-baked, frozen pucks that are reheated and glazed on site. While carton-style chocolate milk wasn’t the worst thing in the world (and was certainly better than Quik powder), it didn’t quit have the same indulgent feel going for it. When I stopped being able to drink “regular” milk, I started experimenting with a few variations of chocolate pastes, syrups and sauces added to various non-dairy milks – partially to cover up any off flavours and/or textures (looking at you, off-label soy milk and most rice milks) and partially to see if I could get anything to taste similar to what I remembered, dairy or non. 

Luckily, adulthood brought with it the freedom to experiment with extra flavour options, and I took a leaf out of my mom’s “chocolate-orange love” book when I came up with this beauty. The first and foremost flavour in this just-thick-enough syrup is definitely bittersweet chocolate – so much so that the milk chocoholics out there will probably shy away from licking the spoon (more for us!). However, a lingering, ever-so-subtle whisper of orange creeps in afterwards thanks to a hint of Grand Marnier. It’s not cooked out, hence the “adults only” moniker, but it is definitely a throwback to after-school snacks as a kid. The syrup is just thick enough to make for an artistic drizzle over cake, ice cream or fruit, but my personal favourite is to add a shot to a (cashew milk) caffe latte for a wicked twist on a hot mocha. I’ve yet to test it out on the heavier drinkers here making cocktails though – let me know what your favourite would be!

Shared with Gluten Free Fridays

Adults-Only Chocolate Orange Sauce
Makes ~12 fl. oz, 12 (1 fl. oz) servings
½ cup water
¼ cup sugar
2 tbsp dark brown sugar
2 tbsp amber agave (or honey, if not vegan)
3 tbsp cocoa powder
pinch salt
½ tbsp Clear Jel
2 tbsp cold water
2 tbsp Grand Marnier
1 tsp vanilla extract

  1. Combine the water, sugars, agave, cocoa and salt in a pot over medium heat, whisking to combine.
  2. Simmer for 5 minutes.
  3. Whisk together the Clear Jel and cold water and add to the simmering mixture. 
  4. Cook 1 minute, stirring constantly, then remove from the heat, stir in the Grand Marnier and vanilla and pour into a jar or bottle.

Amount Per Serving
Calories: 44.3
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.4 g
Protein: 0.3 g

Peppery Strawbarb Blossom Jam Toast Topper #69

Strawberry and rhubarb jam has, I believe, become my new favourite flavour of Toast Topper. I’m not an overly sweet person when it comes to fruit (I love tart cherries and raspberries, for example), especially in the summer when it’s a billion degrees out. Luckily, our garden is bursting with rhubarb, which tempers the saccharine nature of the perfect local berries finally making it to market. 

Peppery Strawbarb Blossom Jam

Of course, it is jam we’re talking about, and when I make preserves for holiday gift giving, the sugar does play a certain role in that respect. Most pectin demands sugar to work, and while I’m always playing with low-sugar options like Pomona’s and Ball’s, but sometimes having the convenience of perfectly proportioned ingredients trumps fancy-dancy fine tooling. Since I can a lot of things at a time to conserve energy (water bath canners take forever to heat up!), by jam #4 I’m getting ready to call it a day. Not willing to toss the ingredients into the freezer for another day, thereby admitting defeat, I pulled out one of my fail-safe jamming secrets when time is short – sugar with pectin already added and mixed in. Using the bag of that set up a ton of strawberries and rhubarb, and thanks to the natural thickening properties of rhubarb, the mix gelled more than the directions say it will (meaning less sugar per serving!). 

Since it still seemed a bit too sweet for my taste, and mom loves the combination of strawberries and black pepper, I chopped up a handful of my beautiful, zippy homegrown nasturtium blossoms and tossed them in with a dash of white pepper for interest! The floral peppery-ness really amps up the fresh flavours of the berries, and is definitely something I will continue to do!

Are you a fan of savoury and sweet combinations (like pepper and strawberries)?

Peppery Strawbarb Blossom Jam
Makes 8 cups, 64 2-tbsp servings
600g (~4.2 cups) fresh or frozen whole strawberries, thawed if frozen
2 1/2 cups diced rhubarb
1/4 cup water
2 tbsp lemon juice
1/2 tsp white pepper
1/3 cup chopped nasturtium blossoms, plus 8 whole ones
1 full bag (1 kg / 5.218 cups) Redpath’s QuickSet for Jam (or another jelling sugar, around here it’s either Redpath or Lantic)

  1. Combine the berries, rhubarb, water, lemon juice and pepper in a large pot and bring to a simmer.
  2. Cook, mashing berries and rhubarb to a chunky pulp, for 10 minutes.
  3. Stir in the chopped nasturtium blossoms and Quickset and bring to a full boil.
  4. Cook, stirring constantly, for 4 minutes.
  5. Ladle into sterilized jars and top each with a whole nasturtium flower.
  6. Seal and process in a waterbath for 10 minutes.

Amount Per Serving
Calories: 69.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.2 mg
Total Carbs: 17.1 g
Dietary Fiber: 0.3 g
Protein: 0.1 g

Blue Raspberry Chia Jam: Toast Topper #68

Sometimes the simplest things are the most delicious. Around here, especially in the height of summer, our table sings with the bounty of both our backyard and the local farms that sell on the market days. It’s a time that flies by way too fast in my opinion, since it seems like only yesterday I was hauling my first load of rhubarb from and planting my tomato seedlings in the garden, and now we’re halfway through July!

Anyways, my latest foray into the farmer’s market netted me with two boxes of wild Ontario blueberries, which (after careful taste testing!) were carefully stashed away from prying fingers. I had picked up a bag of frozen Ontario raspberries the week before, and had been grabbing the occasional handful right out of the freezer after a few hours in the 35C heat in our backyard, and it occurred to me to combine the two fruits in a lightly sweetened, lightning-fast Toast Topper. After all, we had a fresh loaf of Pain au Levain to gild!

Blue-Raspberry Chia Jam

I’m not kidding, either, when I say this recipe is an exercise in simplicity – or frugality. It can be as easily made in the dead of winter with frozen berries as in the height of summer with fresh, and doesn’t contain any added sugar – the minimal boost in sweetness for this batch came from a boiled apple syrup I cooked down from fresh juice and tempered with added lemon juice and zest. To thicken the medley of berries, a dose of chia seeds went to work, making for a spread that is not so stiff that you have to cut through it with a knife (yech!) but thick enough not to run off your bagel in the morning. While the mixture is less alien today than a year or two ago when the chia craze first hit, I’ve still yet to find many people (outside of my Home Ec classes!) that have truly tasted it like this. Hopefully this recipe will spark another group of eager eaters!

Shared with Gluten Free Fridays

Blue Raspberry Chia Jam
Makes 2 cups, 16 (2 tbsp) servings
1 1/2 cups fresh or frozen raspberries
1/2 cup fresh or frozen blueberries
3 tbsp Boiled Apple Cider Syrup (I made my own but you can use this too)
1 tsp lemon zest
1 tsp raw sugar (optional, I didn’t use any)
1 tbsp lemon juice
3 tbsp chia seeds

  1. Combine berries, syrup, zest and sugar (if using) in a medium pot and bring to a simmer, mashing the berries slightly. Cook 2 minutes.
  2. Remove from heat and stir in the lemon juice and chia seeds.
  3. Process in a waterbath for 25 minutes.

Amount Per Serving
Calories: 16.8
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 3.2 g
Dietary Fiber: 1.5 g
Protein: 0.4 g

Extra-Buttery Snickerdoodles

I’ve become addicted to the combination of cinnamon, honey and butter. Ever since  making and sharing my Scented Cinnamon Honey Butter, I’ve been making batches every few weeks, both for spreading on bread and baking with. Since the Ethereal Spice Cake was such a hit – using the spread, cream cheese and aquafaba to boot – I thought the next step would have to be another spiced offering.

Extra-Buttery Snickerdoodles

What better option to showcase the flavours of butter and cinnamon than a snickerdoodle? I came late to the snickerdoodle fan club, but when they’re homemade, I’m totally on board. These ones were customized to my own personal tastes – tender and moist, with a little tang from cream cheese, extra richness from buttery Kamut flour, vanilla and butter extract and a nice hit of butterscotch schnapps! To make them without eggs, I tried my hand at a direct aquafaba one-to-one substitution. It worked fantastically and kept the balance of tenderness and chew (from bread flour) in check. A roll in crushed cinnamon cereal adds an unexpected layer of texture, all while adding to the cinnamon flavour. Perfection for a cinnamon-toast person like me, and the kids who shared in my bounty!

Extra-Buttery Snickerdoodles

Extra-Buttery Snickerdoodles
Makes ~36
¼ cup Scented Cinnamon Honey Butter, at room temperature
¼ cup non-hydrogenated shortening
½ cup cream cheese, softened
½ cup sugar
6 tbsp aquafaba
2 tbsp butterscotch schnapps
1 tsp butter extract
½ tsp vanilla
2 tsp baking powder
½ tsp salt
½ cup flour
½ cup Kamut flour
⅔ cup whole wheat bread flour

Coating: 
crushed cinnamon cereal (I used Nature’s Path Jungle Munch® Cereal) or graham cracker crumbs

  1. Preheat the oven to 375°F. Line two baking sheets with parchment.
  2. Beat together the butter, shortening, cream cheese and sugar until smooth.
  3. Add the aquafaba, beating until smooth.
  4. Beat in the schnapps, extracts, baking powder and salt.
  5. Add the flours, mixing until totally incorporated.
  6. Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
  7. Drop teaspoonfuls of dough into the bag and shake until they’re completely coated.
  8. Space the cookies at least 1 ½” apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
  9. Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they’re firm enough to transfer to a rack to cool completely.

Amount Per Serving
Calories: 70.4
Total Fat: 3.8 g
Cholesterol: 7.0 mg
Sodium: 18.8 mg
Total Carbs: 8.2 g
Dietary Fiber: 0.5 g
Protein: 1.0 g

Beerinara for a Father’s Day #SundaySupper

If I had any doubt that Father’s day was coming close, I’d only have to look at the tables, shelves and cubbies of our school classrooms to wipe it away. Just from Home Ec alone, 75 glass jars have floated in and out of the building, filled with everything from candied pretzels to BBQ sauce, flavoured salt and a KFC style chicken coating. The goodies, being made by kids, are of course all “child friendly” and nut-free – things like beer cozies and spiced nuts are pretty much verboten, not to mention a good chunk of our student body’s parentage does not touch a drop of alcohol.

That said, at home, my dad loves a good beer on a hot Summer day, not to mention he (like his daughter!) adores his garlic. Really, it’s a wonder that both of us have hypertension given she sheer amount we consume, but genetics does weird and wonderful things (at least I know I belong to my parents, who both have genetic hypertension!). But I digress. I found a bagful of tomatoes roasted and frozen from last year’s crop when cleaning out the deep freezer a month or so ago and knew I needed to do something with it, as well as some of the zillion tons of zucchini I had shredded and individually frozen for baking but never used. Inspired by The Beeroness, I took a quick trip to the store which netted me a lovely Quebec-made gluten free ale and some fat heads of garlic begging to be roasted. A hint of homemade, salt-free lemon pepper added just the right amount of zip without the extra salinity, and the whole works canned like a dream for enjoyment both now and down the road. In fact, I can’t wait for my July tomatoes to start coming in just so I can try this out with other beers! 

This #SundaySupper is celebrating dads! Does your dad love to cook or would he rather leave that to someone else? What is his favorite recipe he likes to make or have made for him? Is your dad the king of the grill (or not!)? Let’s share stories about dads/father figures and all the delicious foods they loved to eat or make!

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Beerinara
Makes ~ 9 cups, 36 (1/4 cup) servings
2 large heads of garlic, papery overcoat removed but unpeeled
3 lbs tomatoes (ideally plum or other meaty variety), halved
1 tbsp olive oil
1 large white onion, diced
1 large carrot, shredded
3 cups shredded zucchini
12 ounces gluten free ale or IPA
6 oz tomato paste
¼ cup fresh basil, divided
1 tbsp fresh thyme
1 tsp paprika
1 tsp salt
1 tsp salt-free lemon pepper

  1. Preheat oven to 400F.
  2. Cut a small amount of the tip off the head of the garlic heads to expose the cloves and place on two small pieces of aluminum foil. Fold the foil tightly around the garlic, place on a baking sheet.
  3. Add the tomatoes (cut side down) to the baking sheet and sprinkle with salt and pepper.
  4. Roast the tomatoes and the garlic for 30 minutes, until the tomatoes are soft. Allow to cool.
  5. Pass tomatoes through a food mill into a bowl, set aside.
  6. Heat oil in a heavy bottomed pot over medium high heat.
  7. Add the onion and cook until golden.
  8. Stir in the carrot and zucchini (along with any zucchini liquid) and cook until carrots begin to soften.
  9. Add the beer, tomatoes, tomato paste, half the basil, thyme and paprika.
  10. Squeeze in the roasted garlic cloves the cloves into the sauce.
  11. Reduce heat to maintain a low simmer, cover and cook 30-40 minutes, stirring occasionally, until the flavours blend.
  12. Stir in remaining basil, salt and lemon pepper.
  13. Using an immersion blender or a food processor, puree until smooth.
  14. Can in a waterbath for 35 minutes

Amount Per Serving
Calories: 27.1
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 108.1 mg
Total Carbs: 4.8 g
Dietary Fiber: 1.1 g
Protein: 0.9 g

Aquafaba Meringues

I know it’s coming around to the Summer “bikini season” when the treats in our staff room start getting less rich and more on the “pseudo-virtuous” side of things. While nothing that appears in our small haven away from the children could truly be classified as a nutritious choice (except the veggie tray which appeared – once – and was subsequently ignored), lighter tasting treats like raspberry coffee cake and “low fat” biscotti are cropping up to tempt our palates. With the seasonal change, it was the perfect time for me to try out a recipe that I’ve had saved away for a while now – vegan meringues.

Now, a few years ago, the concept of a “vegan meringue” was only contemplated by molecular gastronomes, if not considered outright laughable. However, a combination of genius, science and experimentation by several people eventually resulted in the Aquafaba (literally, “Bean Water”) Meringue recipe. Since then (early 2015), subsequent other uses for the starchy cooking liquid have been tried and shared on the Vegan Meringues – Hits and Misses Facebook page – including a spiced Bundt cake that I’ll be sharing soon!

Whether it’s the (minimal) protein content, the starch, magic or a combination of all the above, the liquid you normally drain away from canned chickpeas and other beans whips up perfectly into a light and fluffy foam that stiffens into glossy meringue with the addition of cream of tartar and sugar – resulting in light-as air, fat free, gluten free, vegan cookies. In my opinion, using aquafaba is actually easier than using egg whites (you don’t have to be as uber-careful about fat, and it’s impossible to overwhip them), not to mention any “common” allergy issues would be null as well.
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“Cake Batter” Flavoured Funfetti Meringues

The question I first asked when thinking about using aquafaba was whether or not the finished meringues, etc would taste like beans. Well, thankfully, nothing I’ve made with it (regardless of the bean type) has tasted remotely of the legume it surrounded – if anything, it’s exceptionally bland, taking on any and all flavourings like a sponge. The first time I whipped up AF meringues, I used the standard chickpea brine, adding pure vanilla and mint extracts and vanilla sugar, while the “cake batter” variety got a pinch of nutmeg and sprinkles with the flavour extract. Black bean aquafaba made its way into brownies (not unlike the ones from this book) and the liquid left over from cooking up some Tongues of Fire beans made a perfect carrot loaf cake. I can’t wait to play some more!
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Shared with Gluten Free Fridays 
 

Aquafaba Meringues
Vanilla-Mint Meringues


Aquafaba Meringues
Makes ~45
2/3 cup aquafaba*
¼ tsp cream of tartar
3/4 cup + 1/2 tbsp (150 g) superfine sugar
flavouring / colouring of choice
coloured sprinkles (optional, for “funfetti” meringues)

  1. Heat the oven to 215F (190F convection).
  2. Combine the aquafaba and cream of tartar in a stand mixer and whip on high speed until stiff peaks form – about 15 minutes.
  3. Slowly beat in the sugar one tablespoon at a time, beating at least 10 seconds between additions.
  4. When all the grittiness is gone, add 1 tsp of your flavouring of choice (I’ve used vanilla, mint, and even “Cake Batter”) and colouring (if using) and whip to incorporate.
  5. If using sprinkles, fold in by hand.
  6. Drop or pipe the foam onto a parchment paper-covered cookie sheet (I don’t recommend SilPat for meringue, it deflates it for some reason).
  7. Bake for 2 hours. Do not open the oven door during this time.
  8. Turn off the oven and cool inside for 30 minutes, then crack the door and let meringues cool to room temperature.
  9. Store the completed meringues in an airtight container.

* Have more or less than 2/3 cup of aquafaba on hand? Use the ratio of 1 part AF : 1 1/3 parts superfine sugar, plus ¼ tsp cream of tartar for every 2/3 cup AF

More info: http://aquafaba.com/

Amount Per Serving
Calories: 13.9
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

Tunisian Garlic Chickpea Soup #SundaySupper

While the weather is definitely starting to warm up (albeit slowly!), around here we’re still in the throes of ever variable climate conditions day to day. This past week, for example, I went from wearing a fuzzy winter jacket, mittens and hat to a light sweater and back to a spring coat – and inside vs. outside temperature is even more variable due to the heating / cooling systems in different buildings.

Even if it was consistently hot and sunny outside, it’s almost guaranteed that soup will play a role in our weekly menu at home. For me, it’s often a quick-fix dinner after a full day of work or a busy weekend of lesson planning or prep work. My mom, though, savours the pleasure of a warm potage at lunch (with homemade bread, of course!), and is as eager to travel the world via tasting as I am through cooking. Soup is perfect for taming even the most savage of beasts (hunger or otherwise), and I love this one in particular because it’s a filling, protein and fibre-rich, flavourful blend with a built-in antibacterial forcefield from the hefty doses of herbs, spices and garlic!

While the ingredient list seems long, a lot of it is spices that are fairly commonplace. The starch I chose – sorghum – is one of my favourites in the flour world, and when I found a bag of the raw grain at my local Asian grocery I snapped it up and fell in love. The slightly sweet, buttery, nutty flavour the sorghum has pairs perfectly with the mellowed garlic and onions, while its texture reminds me of Israeli couscous or tapioca. That said, brown rice (especially a short grain variety) would play just as well here and regardless the whole thing is basically an excuse to eat a bowl of hummus for dinner!
 

Tunisian Garlic and Chickpea Soup

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#SundaySupper is focused on “Spice is Nice & Some Like it Hot” this week – if you love spicy food of any kind (not just the “hot” spices), this event is one to check out! This week’s host is Sarah of The Chef Next Door

Aromatic Appetizers

 
Distinctive Drinks
 
Daring Desserts
 
Masterful Mains
 
Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tunisian Garlic Chickpea Soup
Makes 10 servings
2 tbsp garlic-infused olive oil
1 large, sweet onion, diced
5 stalks celery, diced
3 carrots, diced
25 cloves of garlic, peeled and minced
2 tsp ground cumin
½ tsp coriander
½ tsp salt
½ tsp pepper
¼ tsp turmeric
¾ tsp paprika
½ tsp red pepper flakes
Zest of 2 Meyer or 1 regular lemon
7 cups vegetable broth
½ cup sorghum grain or short-grain brown rice
1 (19 oz) can chickpeas, drained and rinsed
3 tbsp Meyer lemon juice (or 2 tbsp regular lemon juice)
⅓ cup chopped parsley
2 tbsp minced lemon thyme (or regular thyme + ½ tbsp extra lemon zest)

  1. In a heavy saucepan, heat the garlic oil over medium until shimmering.
  2. Stir in the onion, celery and carrots. Sauté for 8-10 minutes, until onion is beginning to turn golden.
  3. Add the garlic and spices. Cook 2 minutes longer, until fragrant.
  4. Add the broth, sorghum (or rice) and chickpeas and simmer for 45 minutes.
  5. With an immersion blender, partially puree the soup, leaving some whole chickpeas and vegetables (alternatively, remove 2 cups of the soup and puree, then return to the pot).
  6. Stir in lemon juice, parsley and lemon thyme (or thyme / zest combination). Serve.

Amount Per Serving
Calories: 151.5
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 379.2 mg
Total Carbs: 26.5 g
Dietary Fiber: 5.5 g
Protein: 5.3 g

Rosemary and Olive Grissini #SundaySupper

I have a confession.

I almost never watch movies. In particular, I never willingly watch romantic comedies, especially if they’re in the theatres. For my $15 (not counting concessions), I’ll take James Bond, Tim Burton or Star Wars way before settling in for 2+ hours of boy-meets-girl / boy-loses-girl / boy-gets-girl semi-storylines. Even then, I’m hard pressed to focus that long on anything (I can barely watch a half hour TV show) so most of the time I skip the theatres entirely and catch up on the Coles Notes version while waiting for it to come out on the free On Demand cable channels.

That said, I’m still excited for this week’s #SundaySupper theme – My Big Fat Greek Wedding 2 – because I love Greek food, and definitely love partying Greek style! Our group is combining Hellenic inspired dishes to create a feast of Olympic proportions – whether its to remember and join the re-union celebration of Toula and Ian or simply revel in the rich, healthy flavours of the Mediterranean.
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Black Olive and Rosemary Grissini

My contribution to the dinner feast is this recipe for grissini – skinny, crunchy breadsticks that are perfect for an appetizer, snack or accompaniment to a simple Mediterranean meal. They are incredibly easy to put together, and are packed with the bright, vibrant flavour of fresh rosemary and the briny richness of both Kalamata and sun-dried olives, which mingle with the slight nuttiness of the whole wheat flour to make a satisfying, well-keeping snack that not only stands up on its own but pairs beautifully with dips like baba ghanoush or hummus. For cocktail or dinner parties where they’re being used as pre-meal nibbles, a grating of fresh Parmesan on top before baking adds an extra “gourmet” twist – but even without that extra garnish I dare you to try stopping at one. If you’re anything like my coworker – who claims he’s not a “bread guy” in general – you’ll find yourself missing more than a few before the end of the day due to “quality control” checks!

This #SundaySupper event is hosted by Nichole Crews from Casa de Crews. Thanks Nichole!

Greek Appetizers:

Greek Soups:

Greek Breakfast:

Greek Main Dishes:

Greek Side Dishes:

Greek Desserts:

Greek Beverages:

Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rosemary and Olive Grissini 
Makes ~84
2 cups white bread (or all purpose) flour
1 ½ cups whole wheat bread flour
2 ¼ tsp instant yeast
1 tsp fine salt
1 tsp garlic powder
1 cup warm water
⅓ cup pitted Kalamata olives (or a mix of Kalamata and sun-dried black) in oil, pureed with 2 tbsp of the oil
¼ cup fresh rosemary leaves

  1. In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
  2. Knead to form an elastic dough (about 7-10 minutes).
  3. Cover and let rise 1 hour.
  4. Deflate dough, knead briefly, and let rest 10 minutes.
  5. Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
  6. Line 4 baking sheets with parchment paper and set aside.
  7. Roll the rested dough out into a rectangle about 20×12”.
  8. Cut in half crosswise, then into ¼” strips lengthwise.
  9. Lightly roll each strip to round the edges and place on the parchment lined sheets.
  10. Cover and let rest for 20 minutes.
  11. Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
  12. Immediately transfer to a cooling rack and cool completely.

Amount Per Serving
Calories: 21.4
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 32.3 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.4 g
Protein: 0.6 g

Strawberry Papaya Jam: Toast Topper #67 #thereciperedux

There’s no getting around it – our family loves jam. Whether it’s peach, lime, persimmon or bluebarb, the plethora of Toast Topper I’ve posted (and the even greater number of general condiments) should indicate that we can’t leave a piece of bread (or waffle, or pancake…) undecorated – even filled ones like the Figgy Olive Oil and Sesame Challah – untouched. No, we need a spread to crown our carbs, but by and large we find the standard jars from the store well… standard. You just don’t find flavours like the ones I mentioned at the local grocery store here, and the jams and jellies you do find are often packed with sugar or (in the case of the so-sugar-added ones) artificial sweeteners.

That said, jam doesn’t have to be like that – nor does it need to be a super-complex, multi-pot, 47-jar canning bonanza (though I have nothing against that!). Last post, I mentioned how you needed sugar to activate the pectin in standard recipes, but luckily today there are varieties of pectin requiring less (or no) sugar at all to work, as well as a couple other options like agar, gelatin and, what I partially relied on here, chia seeds. Back last June, I made No-Cook Berry Chia Jam using the incredible gelling properties of the seeds to great effect. This time, I used them as an accessory thickener – a fail-safe, if you will – since the fresh papaya in the jam can sometimes wreak havoc with the jamming process (thanks enzymes!). With the extra help, and natural sweetness from the tropical fruit, it turns out that cooking up a healthy and delicious Toast Topper with fresh fruit and coconut water is not only easy, but fast – and you won’t miss the refined sugar either – promise!

This Recipe Redux has out gang whipping up no-brainer dishes with “7 or fewer” ingredients in honour of tax season. As a lover of spice (and flour) medleys, it was tough, but yummy experimenting!

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Strawberry Papaya Jam
Makes ~2 cups, 16 (2 tbsp) servings
7 oz chopped strawberries
7 oz chopped papaya
⅓ cup coconut water
½ tbsp lime juice
1 tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
¼ cup coconut sugar (or granulated sugar)
3 tbsp chia seeds

  1. In a pot, mash together the strawberries, papaya, coconut water, lime juice and pectin.
  2. Bring mixture to a full rolling boil that cannot be stirred down.
  3. Add the sugar and chia seeds and return mixture to a full rolling boil.
  4. Boil hard 1 minute, stirring constantly. Remove from heat and pour into jars.

Amount Per Serving
Calories: 28.4
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 4.8 mg
Total Carbs: 5.2 g
Dietary Fiber: 1.5 g
Protein: 0.7 g

Black Currant and Wine Jelly Toast Topper #66

I’ll admit that when it comes to making jam and jelly, I’m a slave to added pectin. I know there are times when I don’t need it (Backyard Grape Jam, for instance) thanks to the natural pectin in the fruit, and if I’m making a full-sugar preserve as written (like this Blood Orange and Cranberry Marmalade) I will abstain.

The problem for me is that to activate the pectin, you need sugar. And a lot of it. Since the whole point of me making jam at home (well, one of the points) is to make a healthier Toast Topper for the pantry, adding a bucket of sugar to a recipe doesn’t really compute. That said, I’m always learning! I’ve discovered agar and gelatin do a bang-up gelling job, and recently I discovered a technique in Miyoko Schinner’s book The Homemade Vegan Pantry that relies on the power of both reduction and arrowroot starch to solidify the spread.

Black Currant and Primitivo Wine Jam

Now, this isn’t a “jelly-like” condiment like what you’d normally find on the shelf, but a slightly thicker-than-apple butter spread. Regardless of what you call it though, the combination of currant juice and “Doppio Passo” wine reduces to a semi-sweet, mellow, elegantly flavoured syrup, which I added dried currants to for contrasting texture and more of a “jam like” feel.  A bit of sweet blood orange juice helped cut down the need for extra sugar and heightened the fruity notes in both wine and juice. The recipe is still somewhat high in sugar by my standards, but the tartness of the currants and the tannins in the wine need it – you want to enjoy your healthier spread, after all!

While I didn’t can my jelly (it disappeared too fast!) the cookbook says you can waterbath can it. I’m not too sure what the standards are for starch-thickened recipes, so I suggest storing this in the fridge and making small batches as needed!

Shared with Gluten Free Fridays

Black Currant and Wine Jelly
Makes ~3 cups, 48 (1 tbsp) servings
3 fl. oz red wine (I used Doppio Passo Botter Primitivo Salento IGT)
3 cups black currant juice
¼ cup orange juice (I used blood orange juice)
3 tbsp dried currants
¾ cup sugar
3 tbsp arrowroot starch
¼ cup cold water

  1. Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
  2. Whisk together the arrowroot and water and add to the syrupy mixture.
  3. Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
  4. Pour into jars and refrigerate up to 2 months.

Amount Per Serving
Calories: 23.3
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 5.6 g
Dietary Fiber: 0.1 g
Protein: 0.0 g