Harcha with Scented Cinnamon Honey Butter

I hear you: what-cha?

Luckily, if you like English muffins, johnnycakes or toasted polenta, the name of this Moroccan, skillet-cooked flatbread doesn’t matter. What does matter is that it’s easy, kid-friendly, infinitely variable and most importantly, delicious. 

Harcha//embedr.flickr.com/assets/client-code.jsTraditionally made with semolina, milk, cream or buttermilk, oil, and occasionally cornmeal, harcha can easily be a relatively Spartan carbohydrate staple for breakfast or with a meat or legume entree. However, adding a few extra touches – sugar, saffron, and vanilla – the crisp-crusted cakes are prime for a special breakfast or even dessert. This was the version I opted for when it came time to share the dish with my grade 1-6 classes, and while the just-textured-enough discs were more than delicious enough on their own, we upped the ante by dolloping an orange blossom water, cinnamon and honey butter on top. 
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One of the best things about these (to me, anyways) is that they’re yummy warm or room temperature, not to mention portable and 100% freezer friendly. Leave out the saffron, and they’re totally budget-friendly too! Whether you adorn them to the nines or grab them hot out of the pan, there’s no wrong way to taste Morocco at home.

Harcha
Makes ~12 
1 ½ cups fine semolina
⅓ cup fine cornmeal 
pinch saffron, ground or crushed (optional)
2 tbsp flour
¼ cup sugar
2 tsp baking powder
¼ tsp salt
⅓ cup canola oil
½ cup whole milk
1 tsp pure vanilla

  1. In a mixing bowl, whisk together the semolina, cornmeal, sugar, baking powder and salt.
  2. Add the canola oil and milk and mix until a dough forms. (It should be very moist, but still be able to pack into a ball – add additional milk if needed).
  3. Shape the dough into balls about the size of apricots, place on a sheet of waxed paper and let rest 10 minutes.
  4. Heat a flat griddle or frying pan over medium-low heat and spray with cooking spray.
  5. With damp hands, flatten each ball into a disc at least ¼” thick.
  6. Cook the discs for 5 to 10 minutes on each side, until they are lightly golden. Make sure to turn them over only once.
  7. Serve immediately (optimally with Scented Cinnamon Honey Butter).
  8. You can freeze these up to 6 months – thaw and reheat them in a 350°F oven for 5 minutes.

Amount Per Serving
Calories: 161.5
Total Fat: 6.1 g
Cholesterol: 1.0 mg
Sodium: 5.4 mg
Total Carbs: 23.2 g
Dietary Fiber: 1.1 g
Protein: 3.4 g

Harcha

Scented Cinnamon Honey Butter
Makes just over 1/2 cup, 8 servings
½ cup salted butter, softened
3 tbsp honey (I used orange blossom honey)
1 tsp orange flower water (or vanilla)
½ tsp cinnamon

  1. Combine all the ingredients in a bowl and mix until smooth

Amount Per Serving
Calories: 126.2
Total Fat: 11.5 g
Cholesterol: 31.0 mg
Sodium: 82.1 mg
Total Carbs: 6.6 g
Dietary Fiber: 0.1 g
Protein: 0.1 g

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Chimichurri Bread #SundaySupper

I can’t believe it’s less than a week until Christmas day arrives! frankly, I’m happy for that fact, because like every year I am already 110% holiday-ed out and ready for a true vacation where I can chill out, tend to myself (read: Zumba time!), my blog, latent book reviews, languishing sourdough starter and ever-patient cat. Of course, until December 26, the kitchen is a flurry of activity – between me putting together the finishing touches on cookies and chocolates for gift baskets to preparing components of holiday meals, breads and endless batches of shortbread cookies. The oven is almost constantly on and occupied, but when guests come over it always seems to be a scramble to set out enough nibbles in time! 

This year,  I took a leaf out of my Home Ec syllabus and whipped up an Argentine-inspired appetizer to set out during one of the many gatherings taking place this month. Thanks to a demi-loaf of homemade baguette in the freezer, all I had to do was beat together some herbs, garlic, cheese and butter, smear it onto the halved loaves and slap it onto a panini press plugged in away from the main action of the stove and oven. By using the press (you could use an electric grill pan or George Foreman too), it keeps the large appliances free for the mains and sides while still allowing for a hot, crispy and gooey addition to the party platters. Pair it up with some sangria, a bowl of chilled, grilled shrimp, crudites and salsa and you’ve got a taste of the balmy southern hemisphere on your table – even when it’s snowy out! 

Chimichurri Bread

Today, the Sunday Supper tastemakers are easing the holiday rush with recipes perfect for last-minute gatherings, cravings and “oh yeah, I should eat” moments!

Beverages
Gluten Free Holiday Mocha by Gluten Free Crumbley
The Frenchy by Books n’ Cooks

Breakfast
Chocolate Chip Banana Bread by Ruffles & Truffles
Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook

Appetizers
Cauliflower-Apple Melts by The Wimpy Vegetarian
Chimichurri Bread by What Smells So Good?
Everything Cream Cheese Balls by Magnolia Days
Mini Party Crab Cakes by Food Lust People Love
Holiday Bruschetta by Grumpy’s Honeybunch
Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
Potato Kimchi Bacon Bites by kimchi MOM
Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
Scallops with Cranberry Bacon Jam by Caroline’s Cooking
Shrimp and Artichoke Crostini by Monica’s Table
Spanakopita Bites by Casa de Crews
Tortellini Caprese Bites by The Freshman Cook
Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes
Bean, Escarole, & Sausage Soup by Get the Good Stuff
Chicken Cacciatore Pronto by Crazy Foodie Stunts
Easy Chicken Fried Rice by Feeding Big
Swedish Meatballs by Palatable Pastime

Side Dishes
Apple Pecan Salad by Wholistic Woman
Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
Healthier Hoppin’ John by Cooking Chat
Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts
4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
Bananas Foster Bread Pudding by Wallflour Girl
Dark Chocolate Coconut Pecan Cups by PancakeWarriors
Frangelico French Silk Pie by That Skinny Chick Can Bake
Holiday Pie Crust Cookies by Rhubarb and Honey
Peppermint Bark Pretzels by Pies and Plots
Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
Santa Cookies by NinjaBaker.com
Skillet Cookies by Lifestyle Food Artistry
Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Sunday Supper MovementJoin 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.

Chimichurri Bread
Serves 12
3 tbsp unsalted butter, softened
½ tsp dried oregano leaves
2 garlic cloves, minced or pressed
2 tbsp minced chives
1 cup chopped fresh parsley
2 tbsp fresh-grated Parmesan cheese
1 tsp fresh thyme leaves
salt to taste
pinch red pepper flakes (optional)
one (6-oz / 16″) demi-baguette (I used Simple High(er)-Fibre Baguettes), halved crosswise, then sliced lengthwise

  1. Preheat a ridged grill pan, panini press, barbecue or broiler to medium-high heat.
  2. In a small dish, mash together the butter, oregano, garlic, chives, parsley, Parmesan, thyme and salt (and pepper flakes, if using).
  3. Spread the baguette evenly with the butter mixture and place on the grill, buttered side down.
  4. Toast 3-5 minutes on each side (if you are using a panini press you do not need to flip the bread over).
  5. Slice and enjoy!

Amount Per Serving
Calories: 70.4
Total Fat: 3.6 g
Cholesterol: 8.8 mg
Sodium: 40.9 mg
Total Carbs: 7.7 g
Dietary Fiber: 1.0 g
Protein: 2.2 g

Métis Celebration Bannock

It’s not often that I get to embrace my paternal history – in the kitchen or otherwise. My dad’s family is half Métis (a mixture of Native North American and usually French European ancestry), but during grandpa’s time Native background was something to hide, not celebrate. As such, the family’s status was never claimed and, while I’m sure we wouldn’t be shunned from gatherings like potlach or circles, we don’t have a true “tie” to the community. Instead, I embrace my heritage from the sidelines, learning what I can from books, television and the internet and sharing aspects that I find interesting with those around me.

At Summer Camp this year, we had a themed week of “food from around the world “, and I took the opportunity to share this aspect of Canadian culture with the kids. Now, bannock is not a specifically Native bread, and is certainly not exclusive to Métis culture. However, it is one of the world’s “bush breads” and is definitely something that makes for great eating when camping, preferably warm with butter or maple syrup on top. This particular recipe – hailing from a Native American cookbook I bought years ago – is geared towards appreciating Summer bounty with the addition of fresh wild (or cultivated) blueberries, cornmeal and the last of the Spring’s dark, rich maple syrup. Unlike “traditional” bannock, which is either fried (a la beignets) or cooked on a stick over the fire, I baked a pan of this, adding a touch of smoked salt for the “campfire” aspect. While I would not ever call this a sweet bread, it is definitely a breakfasty type of food that is ideal for serving with eggs or peameal back bacon. If you do want more of a sweet flavour, though, 2-3 tbsp of (maple) sugar to the flour mixture will do the trick nicely!

Blueberry Bannock Bread


Métis Celebration Bannock
Makes one 9×13″ pan, 16 squares
3 cups flour
2 ½ cups barley flour
1/3 cup rolled oats
¼ cup fine cornmeal
3 tbsp baking powder
1 tsp smoked salt
2 tbsp canola oil (I actually used a blend of canola and camelina oil – 1 tbsp of each)
3 tbsp maple syrup (ideally Grade B) or buckwheat honey
2 ¼ cups water
1 cup blueberries

  1. Preheat oven to 350°F and line a 9×13” pan with parchment or greased foil.
  2. Mix together flours, oats, cornmeal, baking powder and salt in a large bowl.
  3. Stir in the oil, maple syrup and water until a thick dough forms. Stir in the blueberries.
  4. Knead in the bowl for about 1 minute, until the dough is not too sticky. It does not need to be perfectly smooth.
  5. Press the dough evenly into the prepared pan.
  6. Bake for 35-40 minutes. The bread should be slightly brown and springy to the touch.
  7. Turn out onto a cutting board or cooling rack and slice while still warm.

Amount Per Serving
Calories: 194.9
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 10.6 mg
Total Carbs: 38.7 g
Dietary Fiber: 4.3 g
Protein: 4.8 g

Mix & Match @SanJTamari Sauces for an Asian Twist This Grilling Season

Recipes are all courtesy of San J. For more information on San-J products and to find great gluten-free recipe ideas, please visit their website or Facebook page!

The bright sunny days and ever-warmer evenings mean one thing: grilling season has arrived! San-J is inviting everyone to fire up their gas, charcoal or even electric grills and get ready to create endlessly innovative recipes with their whole line of premium, gluten-free Asian cooking sauces. Dishes will get an instant kick of flavour from the sweet, tangy and slightly spicy Asian BBQ, Mongolian and Orange cooking sauces, livening up your family barbecues or dinners-for-two on the patio in a wink.

Orange Chipotle Grilled Chicken with Citrus Salsa

San-J definitely has your summer recipe needs covered too – with brand new ideas for main meals and side dishes created by Chef Carol Kicinski. Try the fresh and fruity Orange Chipotle Grilled Chicken with Citrus Salsa (hint: this also works with tofu!), an Asian Pasta Salad with sweet Mongolian Sauce and a burst of Sriracha heat or a Fire Roasted Grilled Vegetable Salad packed with the best of Summer’s produce and tossed with a lemon and Asian BBQ Sauce dressing.

Don’t feel like grilling (or the sky rained on your parade?) stay tuned this week for a vegetarian, gluten free recipe of mine using San-J’s Orange and Teriyaki cooking sauces!

Orange Chipotle Grilled Chicken with Citrus Salsa
Serves 6
½ cup plus 1 tbsp San-J Orange Sauce, use divided
½ cup olive oil
1 tsp Kosher salt
½ tsp black pepper
1 ¼ – 1 ½ tsp chipotle chili powder, use divided
12 boneless, skinless chicken thighs, trimmed of any excess fat
3 oranges, peeled and chopped (or use 5 clementines)
½ red onion, diced
2 plum tomatoes, chopped
¼ cup cilantro, roughly chopped
Juice of 1 lime

  1. In a small mixing bowl, whisk together ½ cup San-J Orange Sauce, olive oil, salt, pepper, and 1 tsp chipotle chili powder. 
  2. Pour into a large food storage bag, add the chicken thighs and marinate at room temperature for 1 hour or overnight in the refrigerator.
  3. In a medium mixing bowl, combine the remaining 1 tbsp of San-J Orange Sauce, chopped oranges, red onion, tomatoes, cilantro, lime juice and ¼ – ½ tsp chipotle chili powder (depending on hot spicy you want it). Reserve.
  4. Heat grill to medium-high and brush the grates with oil. 
  5. Remove the chicken from the marinade and discard the marinade. 
  6. Pat the chicken dry and grill covered for 6 – 8 minutes per side. Serve with the citrus salsa.

Asian Pasta Salad
Serves 8, vegetarian
1 pound gluten free pasta (like penne or fusilli), cooked jusst to al dente and drained
¾ cup julienned carrots
1 bunch green onions, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
½ red cabbage, julienned
8 oz (1 small can) sliced water chestnuts, drained
½ cup mayonnaise (use vegan mayo to make this vegan)
¼ cup San-J Mongolian Sauce
2 tsp Sriracha
2 tsp lime juice
1 bunch fresh cilantro, coarsely chopped
black pepper, to taste

  1. In a large bowl, toss the pasta with all the vegetables.
  2. In a small bowl, combine the mayonnaise, San-J Mongolian Sauce, Sriracha, and lime juice. Whisk until smooth. 
  3. Pour the dressing over the pasta and vegetables and stir to coat. Add the cilantro and stir. Taste and add salt and pepper if desired.



Fire Roasted Grilled Vegetable Salad
Serves 6, vegan
3 tbsp San-J Asian BBQ Sauce
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Kosher salt
½ tsp pepper
6 ears corn, shucked but left whole
4 green onions (I added some green garlic too!)
2 poblano peppers (I used cubanelles and added a pinch of ancho chili powder because I couldn’t find poblanos)
2 red bell peppers
1 cucumber, peeled and chopped
1 large tomato, chopped
2 cups arugula (or baby spinach)

  1. In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside.
  2. Heat grill to high. Mist the corn lightly with canola oil and place directly on the grate. 
  3. Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl.
  4. Mist the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels.
  5. Place the peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl and cover. Let sit for 10 minutes, then skin, halve and seed. Chop the flesh and add to the corn along with the cucumber, tomato, and arugula.
  6. Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time.

Note: San-J provided me with samples of their sauces for purposes of testing and review. I received no monetary compensation for my review.

Find San-J online here
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Grandma’s Mac n’ Cheese – #SundaySupper Lightens Up!

I know a decent amount of people who serve baked macaroni and cheese casseroles as part of a Sunday family dinner. Now, where I’m from, mac and cheese is more or less “kid food”, a simple slap-together meal for even the pickiest kids after a long day at work and school… but as I (and my family) get older, I’m realizing that comfort food can be a better Sunday night meal than the most gourmet roast beef or fancy platter. 

We usually invite my grandmother over for one family supper a week, partially to visit and partially to make sure she’s still eating at least one decent sized, nutritionally balanced meal a week (or two/three with leftovers). It’s no secret that my grandma’s not overly fond of nutritious eating – especially when it comes to vegetables and quality protein – but she loves pasta, bread and cheese. Grandma’s become more of a “nibbler” than an “eater” lately, too, having a piece of toast or a tiny pot of yoghurt as a “meal” more often than not. With this in mind, I decided to make a few “TV dinner” style mini-meals for her that she could re-warm in the oven as needed and could last a day or so in the fridge if (read: when) she didn’t eat a whole one.

Grandma's Mac and Cheese

The first thing I did, knowing her eating patterns, was to take a leaf out of the many “kid food” cookbooks and puree a bunch of cauliflower and tofu into the three-cheese sauce, fortifying it with protein and vitamins while keeping the undeniable creamy-cheesy flavour and texture. Pasta-wise, I opted for enriched brown rice fusilli and topped each little pan with a sprinkle of gluten free breadcrumbs. She’s none the wiser, and claims that the meals are delicious! 

With the holiday season, filled with decadent and delightful meals, creeping ever closer, it’s still important to balance that indulgence out by eating lighter fare during the “lull” periods between feasts. This week for #SundaySupper we’re sharing these lighter types of dishes that taste just as great as the richest feasts of the holiday season.This week’s event is hosted by Kathia of Basic N Delicious. Thanks Kathia!

Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts

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.

Grandma’s Mac n’ Cheese
Serves 6
5 oz cauliflower florets
8 oz low-fat silken tofu
1/3 cup low-fat ricotta cheese
2 tbsp Parmesan cheese (the real stuff)
300g shredded low-fat sharp Cheddar cheese
1 cup hot 1% milk
½ tsp salt
pinch garlic powder
pinch paprika
pinch pepper
2 cups whole grain fusilli pasta (I used Tinkyada brown rice fusilli), cooked and drained
3 tbsp whole grain breadcrumbs (GF if needed), or crushed whole-grain crackers, for topping

  1. Preheat the oven to 400F and lightly grease a 9” square foil pan (or mini loaf pans).
  2. With a double boiler or the microwave, steam the cauliflower florets until very tender. Transfer to the bowl of a food processor.
  3. Add the tofu, ricotta and Parmesan and puree.
  4. Add the Cheddar, milk, salt and spices and puree again until smooth.
  5. Place the pasta in a large bowl and pour the sauce overtop. Fold in well to coat the noodles.
  6. Pour into the pan(s) and sprinkle with the breadcrumbs.
  7. Bake 15 minutes.
  8. Let stand for 5 minutes before enjoying.

Amount Per Serving
Calories: 222.6
Total Fat: 6.7 g
Cholesterol: 17.6 mg
Sodium: 615.1 mg
Total Carbs: 20.4 g
Dietary Fiber: 1.5 g
Protein: 19.8 g

Glazed Semisweet Cornbread

This weekend is our Thanksgiving, which generally means an onslaught of good food, family, and generalized excess. While we are doing the turkey/stuffing/potatoes thing this year, the bulk of the social experience was last weekend at my stepbrother’s wedding. If you’ve never been to an Italian (or European) wedding, it embodies the fuss, bother, expense and gluttony of the entire holiday season in one night. Hence, this household (sans the happy couple who are still away on their honeymoon) is downplaying the normal holiday energy we have.

One of the things that isn’t overly popular here is cornbread stuffing, which is odd given that my mom and I love cornbread in pretty much any form (especially my mom’s fabulous muffins). Since our school had it’s grand Thanksgiving lunch on Friday, I was definitely in the spirit of the harvest – and with a bag of stone-ground cornmeal and jars of both corn cob jelly and mock honey in my pantry begging to be paired with each other I gave another one of my classic cookbook recipes a try – glazed cornbread.

Glazed Sweet Cornbread

The original recipe, obviously, didn’t use the corn preserves I did, but rather apple jelly and corn syrup. I swapped out and in for other ingredients too as I went, making a vegan, lower sugar and whole grain concoction that still tasted fabulous (and most importantly, like corn) without requiring a shot of insulin afterward. The jelly glaze really sealed in the moisture and added that little “extra” touch that I think I might try more often!

Before I give you the recipe, I just want to say a very hearty

Merci
Grazie
Gracias
Danke
Obrigado
Bedankt
Shukran
and
THANK YOU
to all my readers. You keep me blogging (and baking) on!

Glazed Semisweet Cornbread
Makes one 9″ pan, 12 pieces
1 tbsp Homemade Egg Replacer or EnerG powder
1 cup unsweetened rice milk
¼ cup canola oil
2 tbsp unsweetened applesauce or pureed corn (I used cooked corn, just blitzed in a blender)
1 cup whole wheat pastry flour
1 cup stone ground cornmeal
½ cup corn cob honey (or corn cob jelly)
¾ tsp salt
3 ½ tsp baking powder
¼ cup corn cob jelly, melted

  1. Preheat oven to 400F and grease a 9″ square pan.
  2. In a large bowl, combine egg replacer powder, milk, oil and applesauce until well combined.
  3. Add the flour, cornmeal, corn jelly, salt and baking powder and mix to combine well.
  4. Pour batter into prepared pan.
  5. Bake 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.
  6. Cool 5 minutes, then brush liberally with melted jelly. Cool completely in the pan.

Amount Per Serving
Calories: 136.7
Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 15.8 mg
Total Carbs: 20.8 g
Dietary Fiber: 2.6 g
Protein: 1.9 g

Potato – Herb Waffles

Potato Herb WafflesYou may have noticed that a bunch of my #SundaySupper pals are raving about potatoes today. Specifically, the gang is participating in a potato salad roundup courtesy of the Idaho Potato Commission. I don’t live in Idaho – or even in the USA – but I do love our native spuds from PEI and wanted to share one of my own favourite potato recipes now that our herb garden is cropping up again!

I actually brought this recipe into the classroom for Shrove Tuesday / St. Patrick’s Day back in March, but since then we’ve made it a to-die-for special dinner side. Not only is it relatively cheap (come on – potatoes, flour, eggs and milk?) but when cooked to crispy perfection they taste like gourmet French fries. In fact, just by sticking my head out into the backyard, I’m able to get all the greenery I need to add my herbaceous flair: chives, thyme, green onions and parsley all add colour and pops of flavour. I’d love to try this with truffle oil or horseradish too.

Now, just because this recipe makes a ton of waffles doesn’t mean you should pass it up – not only does it halve beautifully, but cooked waffles can be frozen on sheet trays, packed into plastic zip-top bags and stored for over a month. Simply pop a couple in the toaster (a la Eggo) and *poof* – an instant dinner side (or savoury breakfast – try it topped with maple syrup and bacon, or molasses baked beans!).

Potato Herb Waffles

Potato – Herb Waffles
Serves 12, about 3 waffles each
1 kg Russet potatoes, cooked and mashed smooth (I used a ricer), barely warm
¼ cup melted unsalted butter
2 eggs, beaten
4 cups 2% milk
2 ½ cups flour
2 cups whole wheat flour
½ cup rolled oats
1 tbsp baking powder
1 tsp salt
1 ½ tbsp sugar
1 tbsp dried parsley
1 tbsp minced fresh chives
1 tbsp minced green onion
½ tbsp fresh thyme leaves

  1. Preheat the waffle iron and grease well with spray oil.
  2. In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
  3. Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
  4. Cook waffles 6-8 minutes (they take longer than “regular” waffles). Serve hot with sour cream or plain yoghurt.

Amount Per Serving
Calories: 367.0
Total Fat: 7.4 g
Cholesterol: 48.0 mg
Sodium: 103.9 mg
Total Carbs: 60.6 g
Dietary Fiber: 3.5 g
Protein: 11.0 g

Potato Herb Waffles

Sesame Scallion Schezuan Noodles

After we finished with all the dumpling madness in class last week, I still had a partial container of the Pan-Fried Vegetable Wonton filling left over. It smelled so incredible (and based on the reviews, tasted even better) that I didn’t want to simply toss it, especially since I still had a few bottles of cooking sauce from San-J to use!

For some reason when I think sesame oil and scallions, I look for the hot and spicy flavours of Schezuan cuisine. Luckily, one of the bottles I was sent was Szechuan Cooking Sauce, a combination of their delicious tamari, sake, vinegar, honey, garlic, ginger, sesame and plum that is anything but mild… especially when (like me) you add an extra pinch of pepper flakes to the mix! After mixing a few glugs of the sauce, the pepper flakes and a little bit of extra honey into the tofu, it smelled even better, and begged for a big bowl of noodles to play with. In answer, I soaked up a bundle of no-cook brown rice vermicelli, then sauteed up some more ginger, garlic and the last of the green onions. The tofu and noodles were tossed in just enough to warm through and with a sprinkle of sesame seeds, dinner was done! I’d wager this is good cold too, but honestly – we couldn’t wait to try it.

Sesame Scallion Schezuan Noodles

In case you didn’t make the full batch of dumpling filling, I’ve included the scaled-down recipe below.

Shared with Waste Not Want Not Wednesday

Sesame Scallion Schezuan Noodles
Makes 2 small (lunch) servings or one (large) dinner serving – pair it with a big bowl of roasted broccoli!
2 oz brown rice vermicelli
2 oz firm or extra firm tofu, drained
1/2 tsp tamari
1 tsp toasted sesame oil
2 tbsp San-J Szechuan Cooking Sauce
2 tbsp water
pinch red pepper flakes (optional)
1 tsp honey
1 tsp canola or grapeseed oil, for cooking
3 large green onions, minced
1/4 tsp grated fresh ginger
1 clove garlic, pressed
1 tsp sesame seeds

  1. Place the vermicelli in a bowl and cover with hot tap water. Let stand 10 minutes.
  2. Meanwhile, mash the tofu with tamari, sesame oil, Schezuan Sauce, water, pepper flakes and honey. Set aside.
  3. Heat canola oil in a non-stick pan over medium heat and add the green onions, ginger and garlic. Cook until fragrant, about 2 minutes.
  4. Drain the noodles and add to the pan along with the tofu mixture, tossing to combine all ingredients well.
  5. Serve garnished with sesame seeds. 

Amount Per Serving
Calories: 208.3
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 638.7 mg
Total Carbs: 26.6 g
Dietary Fiber: 3.0 g
Protein: 5.5 g

Eggless Herb and Garlic Fresh Pasta for a Thankful #SundaySupper

Friends. Like the most precious of gems, true ones are hard to find, and harder to keep. Unlike cold stone though, friends can provide warmth, true happiness, a listening ear or a gentle, caring touch when the rest of the world is cold and grey. Unfortunately, you can’t buy friend-surance, and you can’t bribe a scorned past amigo to trust you again. I lost two of my best friends from highschool over one of the most inane pursuits of my life – a boy – thinking that they would always be there. Now, their absence is omnipresent and a reminder to cherish the ones you have as comrades. Love may be fleeting, but a friendship is like a garden. Nurture it and it stays beautiful, neglect it and it dies.

I suppose I shouldn’t be overly shocked that I don’t have many friends outside of the blogging realm. Food blogging is still somewhat strange to those around me, and people don’t understand the passion for cooking that we share. That said, my blogging friends (like everyone in the #SundaySupper group) are an amazing network that I can only pray stays healthy and vibrant, and those who I’ve met in person are just as much so.

In terms of non-virtual human contact, I find it tricky. I’m not an overly extroverted person, and since I don’t drink or party there aren’t a whole lot of social avenues outside school that make sense. I managed to make a few great friends in my Montessori training, and in particular I owe not only my school success but my emotional benefit to one of them. It was for him that I made this batch of pasta dough – being an Italian food lover and a budding home cook with limited time and resources to buy more “gourmet” items like artisanal, preservative free pasta, I knew that this small gift of a herb and garlic laced dinner option would be appreciated. It is in no way equal to the benefits I’ve been given, but with luck our friendship will stay fast and I will be able to give back.

While our Canadian Thanksgiving was over a month ago, I believe that it isn’t just one day that matters to give thanks, but every day. Not only do we have the luxury of living in a safe, warm and caring environment, but we have the chance to go to school, have careers, choose and practice our religious and lifestyle preferences, eat wholesome food (even to the point of too much at times) and realize our dreams. No matter how tough and unfair things seem on a given day, simply being alive is a gift.

Eggless Herb & Garlic Pasta

Our #SundaySupper group is giving thanks for what we have this week, and sharing tales of our good fortunes along with fare fit for the festive season. I suppose my pasta isn’t really “dinner party” food (unless you’re talking about the Italian Christmas Eve carbo-loading fest), but it is a great “make on the weekend and freeze or dry” ingredient for a fast, delicious and different dinner side after a day at the mall shopping for gifts. Paula of Vintage Kitchen Notes is our host this week – thanks Paula!

Appetizers
Harvest Soup from Bea of The Not So Cheesy Kitchen 
Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina

Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures

 

Savoury Breads & Stuffings
Cloverleaf Rolls from Micha of Cookin’ Mimi
Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs

Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite

Mains
Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
Sides
Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
Desserts & Sweet Breads

Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes

Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc

Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood

No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner

Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes


All American Wine Pairing Guide for Being Thankful #SundaySupper  from Martin at ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter tonight – 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.

Also, check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Eggless Herb and Garlic Fresh Pasta
Makes 1 lb, 8 servings
1 cup semolina flour
1 ½ cups whole wheat bread flour (or all purpose flour if desired)
½ tsp sea salt
3 cloves garlic, pressed
2 tsp dried oregano, basil, or thyme
2 tbsp olive oil
⅔ – 1 cup water
  1. In a stand mixer fitted with the dough hook, combine the flours, salt, garlic and oregano.
  2. Add oil and ⅓ cup water and begin mixing on low speed.
  3. Add just enough of the remaining water to form a stiff dough.
  4. Knead for 10 minutes.
  5. Cover and let rest 30 minutes.
  6. Roll out with a pasta machine (or a rolling pin, or wine bottle…) and cut into desired shapes / lengths.
  7. Use right away, freeze or dry for longer storage.
  8. If drying, lay out on wax paper-lined baking sheets or cooling racks and allow to dry completely before storing (you can speed this up a bit by baking in a 170F oven for 2 hours, then cooling completely inside).
Amount Per Serving
Calories: 183.2
Total Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 1.5 mg
Total Carbs: 32.0 g
Dietary Fiber: 3.6 g
Protein: 5.8 g

Fresh Egg Pasta

Few things are as simple and perfect as real, fresh pasta. However, most of us don’t have the luxury of nonnas slaving away in our kitchens every afternoon, churning out linguine, spaghetti and tagliatelle in time for us to make dinner. Most of us Westerners (me included) also abuse our pasta by drowning it in sauce and/or cheese – meaning the fine qualities of an artisan pasta are lost anyway.

All this means that when the opportunity to experience the process of making, cooking and eating homemade noodles arises, it is something to savour. The flavour of the silky smooth semolina and egg dough is unlike anything you can buy (fresh or dried), and after the briefest of boils it only takes a mere drizzle of flavourful extra virgin olive (or camelina) oil, maybe a grind or two of black pepper and a clove of minced garlic to achieve the pinnacle of taste. Anything heavier than a light (light!) tomato concasse or a true (i.e. cream-free) carbonara preparation would smother the tender noodles and kill their unique golden hue and rich flavour.

While pasta is inherently simple to make (I’m not talking about the Chinese lye-water noodles, mind you), it does take time and patience. These eggy strands can be tricky (and sticky) to get through the pasta machine (mine couldn’t get the dough narrower than linguine), and like pie crust and cookies the mixture is best worked with after a rest period of at least an hour, preferably overnight. However, it is that kind of care that comes through in the finished product… and how can you go wrong with something that tastes like your heart and soul went into it?

Fresh Egg Pasta

Fresh Egg Pasta
Makes 17.5 oz fresh pasta, 7 (2.5 oz) servings (fresh) or 7 (2.25 oz) servings (dry)
10 oz semolina flour
1/2 tsp sea salt
1 large egg
3 egg yolks
1/4 cup water

  1. Combine flour, salt and eggs in a bowl.
  2. Slowly add water, while mixing constantly, to form a ball of dough (you can use a stand mixer with the dough hook for this).
  3. Turn out onto a floured surface and knead to form a smooth, supple ball – about 10 minutes.
  4. Wrap in cling wrap and place in the refrigerator at least 1 hour, or up to 1 day.
  5. Cut the dough into 2 or 3 pieces and flatten each with a rolling pin.
  6. Fold dough in half and pass it through a pasta machine at its widest setting, refolding and rolling 7 times (not changing the setting) until you have a nice, shiny rectangle.
  7. Now, start decreasing the width of the rollers, working until you have a pasta with a thinness you prefer (I like Jamie Oliver’s description – “coaster” width)
  8. Repeat with remaining dough.
  9. Cut as desired and use right away, freeze or dry for longer storage.

Amount Per Serving
Calories: 177.8
Total Fat: 3.1 g
Cholesterol: 105.4 mg
Sodium: 136.3 mg
Total Carbs: 30.1 g
Dietary Fiber: 1.9 g
Protein: 6.9 g