Archive | original Gourmeted recipe

Simple and Easy Corn and Pea Soup

The last few days have certainly felt like a cold tap on the shoulder reminding me that summer is almost over. Yesterday morning I found myself reaching for a wrap to keep me warm while I checked on our vegetable garden before work. [I hate transitioning from zombie-like mode to work mode when I'm cold.]

While I like eating corn and peas fresh (they’re sweet!), it’s comforting to have them in a steaming bowl of soup to welcome the change in season. And that I did. I’ve been cooking less on the grill and utilizing the kitchen stove again — another indicator of the cooling temperature in the evenings.

Fresh peas from the farmer's market

Fresh peas from the farmer’s market

We’re so very lucky to have an amazing array of fresh ingredients throughout the year, and it’s not hard to make wonderful dishes from them with just a few additions.

Fresh peas and shucked Okanagan peaches and cream corn

Fresh peas and kernels of peaches and cream corn from the Okanagan

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Posted in healthier choices, original Gourmeted recipe, quick & easy, soups, vegetables, vegetarian3 Comments

Filipino Pan De Sal

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There’s nothing more definitive of my childhood breakfast –and I guess, the same goes for many other Filipinos–than pan de sal. The steam escaping out of the brown paper bag from the freshly baked buns, the crumbs getting all over your fingers,  the hot, tongue-numbing first bite…I missed every bit of it when we moved here. We eventually found out about Aling Mary‘s where we could get them fresh from the oven, which I remember doing twice. Twice.

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Pan de sal and coffee is akin to butter and bread. Inseparable, and you couldn’t go wrong with that combination.

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As the years went on, I slowly learned how to cook and bake, and eventually baked my own bread. I yearned to make pan de sal. I tried making my own half a decade ago, but they didn’t turn out as well as I’d hoped. At the beginning of this year, I set out to give it another go. After trying many recipes I found, I STILL wasn’t satisfied the least bit. Some tasted like brioche, others were too dry, and they all basically don’t have the right flavor and texture. It was frustrating, there’s no question about that. I experimented a lot. I wasn’t as lucky creating the recipe as I was when I made another Filipino classic, the mocha cake. It took me more than 20 batches of pan de sal and a lot of eating before I was finally happy with it. [Huge thanks to the beau J and the kids for putting up with all the not-so-perfect pan de sal iterations!] Then I’ve had a lot of people outside of family taste it over the course of more than 6 months — both Filipinos and non-Filipinos love them. And then when I thought I arrived at my final recipe, I baked pan de sal almost every week, sometimes even twice a week, because we went through 2 dozen buns so quickly during the school weeks (they make awesome lunch sandwiches).   Continue Reading

Posted in baking, bread, coffee buddy, experiments, featured, Filipino dishes, make-ahead, original Gourmeted recipe, snacks1 Comment

Effortless Anytime Fruit Crumble

I wasn’t the type of person who kept frozen fruits in the freezer. A firm believer of eating everything fresh, I just bought what’s in season at the farmer’s markets. Shakes or smoothies weren’t my ‘thing’ either, preferring to masticate on my fruits and veggies to fill me up because I tend to snack throughout the day. It wasn’t until I lived with a smoothie-loving frozen fruit-stocking partner that I realized what I had been missing.

While I (still) rarely reach for a shock of cold fruit drink, except for two scorching-hot summer days every year, I appreciate those bags of frozen fruits now. They satisfy any last-minute cravings for fruit pies, especially for out-of-season fare. Whenever everyone in our household would have the patience to wait for a couple of hours, I would make pie–double crust and all– or tart, but a quicker substitute for our dessert-/sweets-loving family is this go-to simple crumble. This minimal-effort snack, dessert or breakfast treat requires only these 3 easy steps:

  1. Toss the fruits in sugar and flour. [I add a pinch of ground cinnamon and nutmeg sometimes.]
  2. Top with a layer of easy-mix crumble.
  3. Bake for half an hour or so. Do something else.

Then eat!

We love having this for dessert and I usually prepare this right after dinner. While it’s baking, the girls either do homework and we’ll catch up on some reading (or knitting) or we’ll play board game if it’s a non-school night. Easy peasy.

Berry Crumble

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Posted in baking, breakfast, brunch, dessert, fruits, original Gourmeted recipe, quick & easy4 Comments

Peaches with Goat Cheese and Honey

There’s no getting around the too-lazy-too-cook-for-oneself bug when you’re at home for lunch on a hot summer day, or any day for that matter. I’ve heard it many times from friends who live alone: how do you get motivated to prepare a healthy meal or snack? Look no further than your local grocery store or farmer’s market and get what’s in season. That is my dirty little secret. I can admit to eating bananas or ants on a log (i.e. celery with peanut butter and dried cranberries) when I’m really pressed for time and need sustenance.

I had this for lunch last week and I felt much better about eating it than reaching out for a bag of chips. Hey, it happens.

This is as simple as it gets:

  • Peel and slice fresh peaches (or just slice nectarines)
  • Crumbled creamy goat cheese over the quarter moon slices
  • Drizzle with a tiny bit of honey
  • Eat!

Peaches with Goat Cheese and Honey

Posted in breakfast, brunch, cheese, cooking for one, dairy, dessert, fruits, gluten-free, healthier choices, original Gourmeted recipe, quick & easy, raw, snacks, vegetarian, wheat-free0 Comments

Greek Yogurt Chocolate Mousse

This dessert-turned-quick-experiment was brought to you by Jens’ chocolate mousse craving and his Greek yogurt substitution idea. I’m always happy to oblige his sweet tooth and even more so because we were both feeling under the weather, with him suffering most of the flu symptoms. After a trip out of town combined with the exhaustion from cycling over 100 kilometers, neither of us had any sense to check our dairy essentials for expiration dates. It turned out our heavy cream had gone bad, so he suggested using the only alternative we had left aside from milk: Greek yogurt. A quick online search proved that it was doable, so I trusted my kitchen instincts and went with it. Experience has shown that I do get good results when we collaborate on food this way, plus we had a chocolate bar on standby in case this produced an inedible pudding. I knew I had to add more sugar to counteract the sour yogurt, but when I tasted the whipped chocolate and yogurt mixture, it didn’t really need any more than a touch. An additional tablespoon was just the right amount of sweetness boost it needed.

As much as I love Greek yogurt, it doesn’t necessarily go with chocolate and I did cringe at the thought of combining them. Thankfully, my fears dissolved with my first spoonful of the mousse. It had a deep chocolate flavor with hint a of orange and vanilla. We couldn’t tell there was yogurt in it at all, unless we really tried to look for the taste. We shared the rest of it with his folks for dinner the following day and it tasted even better then!

Chocolate Mousse with Greek Yogurt

A rich chocolate mousse goes exceptionally well with sweet blueberries. We’re lucky to be able to enjoy fresh ones in the summer and we take advantage of that as much as we can. The ones I took home from a BC Blueberry Council event were ginormous and almost as big as quarters! Mmm…I love the pop of fruit with the decadent mousse.

Chocolate Mousse with Greek Yogurt

I was a tiny bit concerned that the thick yogurt would weigh down the mousse, but it didn’t affect its fluffiness at all. It was still light and smooth, and ridiculously good as can be. Here’s to another successful experiment and dessert–thanks to the beau for yet another wacky and awesome idea!

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Posted in chocolate, dessert, experiments, fruits, original Gourmeted recipe, quick & easy3 Comments

Blueberry Smoothie Pops

When I’m not devouring fresh blueberries or baking them into pies to share, some of them make it into frozen treats like these. There’s nothing better on a hot summer day. Of course, there’s always the alternative of directly freezing fresh blueberries to pop into your mouth or crush into your favorite fizzy water or bubbly booze. ;-)

Blueberry Yogurt Pops

Blueberry Smoothie Pops
Author: 
Recipe type: Dessert, Snacks
Serves: 10-12
 
Ingredients
  • 1½ cup to 2 cups fresh blueberries, washed (**use 2 cups if not adding jam)
  • 1 tablespoon sugar
  • 2 cups Greek yogurt (2%)
  • 1 tablespoon cream cheese (optional, adds smoothness)
  • ½ cup milk (2% or whole)
  • ½ cup blueberry jam (**optional)
  • ⅓ cup cold simple syrup, or more to taste (made by cooking 2 cups sugar in 1 cup water in medium heat until completely dissolved)
Instructions
  1. Preheat oven to 425°F. Toss blueberries and sugar in a bowl, then transfer and spread evenly on a rimmed baking sheet/pan lined with aluminum foil. Roast in the oven for 15 minutes. Pour back into the bowl after roasting and let it cool.
  2. Using your blender or blender stick with a bowl, pulse together yogurt and cream cheese until uniformly smooth. Add milk, blueberries and jam (if using) and blend. Taste the smoothie, and add simple syrup according to your preference. As a rule, make it a bit sweeter than you would like your drinking smoothie. Freezing tones down the sweetness.
  3. Pour smoothie into popsicle molds and freeze for 30 minutes before inserting popsicle sticks. Note: soak popsicle sticks in warm water for half an hour before using to keep them from floating in the mixture while it freezes.
Notes
You can also use this recipe for strawberries (add balsamic vinegar for more flavor), cherries, raspberries, peaches, nectarines, and other fruits that catch your fancy. Alternatively, you can just put raw blueberries/fruits in the smoothie -- the roasting step takes out the raw tartness from some fruits.

Posted in dessert, fruits, original Gourmeted recipe, quick & easy, snacks1 Comment

Quick Lunch: Tuna Pineapple Macaroni Salad

Chicken macaroni salad was one of my favorite party side dishes as a child. Back in Manila, it was dotted with raisins, which I’ve grown to dislike through the years. I’ve come to embrace it’s blushing cousin, the dried cranberries, which I simply adore in salads and use as often as I can. I love it with the tuna mac because it adds a touch of sweetness and tartness that complements the tuna and pineapple well.

Tuna Pineapple Macaroni Salad

Tuna is my preferred alternative to chicken in salads for convenience–just drain and voila, you’ll have flavorful protein to add. And thanks to that, you can make this salad in 15 minutes or less, not including the time to wait for the water to boil. To save time, I put the pot of water on maximum heat while I start chopping vegetables to make good on time.

This is a substantial lunch or a good snack to pack for work, but watch out for the tuna smell. The chicken would be less offensive to the olfactory senses for some, for sure. It keeps well in the fridge for up to 3 days if you keep it in the coolest corner, so it’s a good make-ahead dish as well.

I’m making slow and steady progress on the eating-healthier-lunch front, and even smaller steps on blog posting, but I’m getting there. I’m almost ready to make this again for lunch, actually.

I’ve included meat and vegan alternatives in the recipe. Hope you enjoy!

Tuna Pineapple Macaroni Salad

 

 

4.0 from 1 reviews
Tuna Pineapple Macaroni Salad
Recipe type: Salad
Active prep time: 
Cooking/Baking time: 
Total hands-on & cooking/baking time: 
Serves: 4 to 6
 
Ingredients
  • 2 cups (8 ounces) elbow macaroni, uncooked
  • salt for boiling pasta and to taste
  • 2 tablespoons chopped red onion
  • 2 celery stalks, chopped
  • 1 120-gram can tuna, drained of water or oil
  • ¼ cup and 1 tablespoon mayonnaise
  • 1½ tablespoon sugar
  • freshly ground pepper
  • ⅓ cup dried cranberries (optional)
Instructions
  1. Cook elbow macaroni in salty water according to the package directions for al dente pasta and drain. Transfer pasta into a large bowl and add all the ingredients except for the cranberries. Add salt and pepper as desired. Add cranberries last.
Notes
Meat Alternative: Chopped cooked chicken, especially if you have leftover rotisserie chicken. Vegan Alternative: You use "simulated" chicken meat sauteed with a little bit of chicken bouillon powder or cube to add some flavor. For the mayo, Earth Balance has a "Mindful Mayo" that is dairy free.

Posted in appetizer, make-ahead, nut-free, original Gourmeted recipe, pasta, quick & easy, salads, seafood, snacks4 Comments

When The Macaroon Meets The Macaron, It Means I’m Back

I would bet a hundred dollars that when my friends and family see this, they won’t actually believe they’re reading something new on my site. Most of them have given up asking me about it. [I won't name any names... Ha ha.]

The past summer, Shulie, asked me if I would be interested in contributing to the tree nut-free macaron series she’s hosting on her website, Food Wanderings. I immediately replied that of course, I would, but admitting that realistically it probably won’t be until Fall that I can commit to it. She assured me that October would be fine. Super. [Thanks so much, Shulie!]

Fast forward to our Thanksgiving month here in Canada. I managed to whip up a few batches of macarons to test, including my worst macaron experiment to date — it never even made it to the parchment paper. I found a workaround so that I still had my craving for toasted coconuts satisfied in macaron form. Because I like to humour myself, I made a very macaroon-ish macaron, that still tasted like the macaroon, but not quite. It’s still a macaron. Am I confusing you?

Coconut Macaron with White Chocolate and Lime Ganache

Coconut Macaron with White Chocolate and Lime Ganache

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Read all about my nut-free macaron (mis)adventures over at Shulie‘s and find out what I used to naturally color the white chocolate ganache. If you’re allergic to tree nuts like her son, you’re in good hands — definitely check out the other recipes on her website!

Posted in dessert, experiments, nut-free, original Gourmeted recipe15 Comments

Chili Con Coco Loco | Asian Style Beef Chili with Garlic Fried Rice

And so it is, the first month of the year is almost over. The newness of 2011 has worn out and although the thrill ride of the holidays is definitely tucked beneath shadows of gift wrappers past, I couldn’t be more excited to finally let you know what’s been cooking up in my kitchen! Casey, the talented force behind Kitchen Play, organizes monthly events that bring bloggers and PR professionals together — in the name of food and all things food-related. Several weeks ago she informed me there will be an all-Canadian Kitchen Play eventand would I want to join? Uhm, yes!

I was curious to find out which company or organization we will be working with and what “secret ingredient” participants will be asked to use for the recipes. My anxiousness beefed up (hah!) while I waited for more details from Casey. A few days later, she revealed that we would be sponsored by no other than the Canadian Beef (www.beefinfo.org). Smile.

Would you like to “play” along with us in the kitchen?

Try any recipe for this month’s Kitchen Play — go crazy and put your own twist!– for a chance to win $100 from Canadian Beef. So what are you waiting for?
(Please refer to the complete contest rules.)

I love beef. I love my steaks. Ribs. Even offal. My assignment was to create an original entree recipe using, yes, beef! Wheels started turning and one of my initial recipes consisted of tender cuts, but quite expensive. After testing it,  I realized that won’t fly on a regular weekday meal; not even on a weekend. The truth is, I would have filet mignon with salt and pepper cooked medium rare with some sizzling butter and sauteed mushrooms on a regular basis . I’ll also take grilled wine-marinated top blade steaks. Given a good quality piece of meat, I will just let its amazing flavor and texture dazzle me. However, this is not the time to go down the beaten path and there is definitely more to beef than grilling steaks! I wanted to create something that’s different from the norm, but still hopefully a dish that everyone can enjoy.

Heather (Travis), the Beef Information Center‘s director of Public Relations, told me that they are open to any and all ideas. I like that. If you know me, I will go there. After experimenting with one idea after another, and eating one mistake after another (yes, I end up with disappointing meals, too!), I took several deep breaths… Beef is hearty. It’s filling. When done right, it makes a world of difference between blah meat and a cleaned out plate that begs for more. I wanted that feeling from my dish. It’s odd how recipes start out in my head. For this main course, the goal was to get that feeling of eating something so good you sit back and unconsciously rub your belly out of happiness and satisfaction. Plus, it’s winter, so I was looking for that element of heat. Soup. Spice. To keep the cold away.

I decided on some chili. But what can I do to it? I sure love the different textures when I make it with ground meat and chunks to chew on, and the heartiness a good chili brings. However, given my Asian roots and upbringing, I still admittedly look for flavors of home: coconuts, coconut milk, lime (in the Philippines we have a citrus called calamansi)…

So. What if?

This isn't your usual chili.

What if, with careful manipulation of the ingredients, I can make this North American favorite with an Asian twist? Do I go there? Do I dare put coconut milk in my chili? Yes, yes yes!

Beef goes really well with coconut milk, which goes hand in hand with chili. How about a double kick from chipotle chili and sriracha? The flavor is full, but I didn’t like the taste to lose its novelty, so let’s add a burst of freshness from cilantro.

A spritz of lime.

Finish it off with warm garlic rice. I would go so far as to eat it with coconut garlic rice. Wow.

Rinse, repeat.

Was that a Chili con Coco? Chili con Coco Loco?

A creamy and refreshing hearty chili. Who knew?

Ooh, and what is that something else you taste? You can’t really figure it out, but it’s there.  You’ll just have to scroll down and check the recipe! There are a couple of things you might not expect in this chili, but trust me, they make it so good. :-)

As I sit back and relax, and enjoy a full belly of chili goodness, I hope you’ll try it. It’s now my new favorite chili.

Thank you again to our sponsor, Canadian Beef, and Kitchen Play for letting us “play” in the kitchen to bring you new ways to enjoy beef in your meals. And don’t forget, you can join us for this month’s event by cooking along for a chance to win $10o from Canadian Beef!


   Get the recipe for Asian Style Beef Chili with Garlic Fried Rice

Posted in Asian dish, beef, events, original Gourmeted recipe12 Comments

Linguine with Braised Chard and Prosciutto

After a busy day, there’s nothing more that I want than fast food. Not the McD kind or the pizza kind. I want something I could fix ASAP without having to fret over ingredients I’m missing. You must think I just bake and eat baked goods all the time with everything that I’ve been posting lately, but I still do cook. I want to spend my time in the kitchen wisely (=quickly), making something that’s good enough to eat and enjoy, but still healthy. I mean, cutting out the part where I drink wine is eating healthier, right? Aha.

There were still fresh pasta and prosciutto from my last trip to Granville Island, and a bunch of almost- forgotten Swiss chard that commanded attention or they will take a direct trip to the food scrap recycling bin. And then there’s the leftover ricotta from my crumb cake baking, plus a lonely shallot bulb.  I’m not organized enough to have my market loot assigned into dishes and menus, so this is a regular plight: Get available and/or in-season ingredients and figure it out in the kitchen later. The pantry and fridge supplies my cooking notes, and sometimes we orchestrate some magic. This one will be added to my pile of go-to quick food, with the greens adapted to what’s in season or easily available.

Simple food can be satisfying, you just have to be willing to try. And don’t forget to check what you already have in your kitchen. Yes, that is a lesson for myself as well.

If you’re into Swiss chard, check this other recipe, too: Eggplant & Chard Lasagne. It’s a vegetarian dish that has a good chance of winning the meat lovers over. :)

Happy weekend!

   Get the recipe for Linguine with Braised Chard and Prosciutto

Posted in cheese, experiments, Fuss Free Fridays, main dishes, original Gourmeted recipe, pasta, quick & easy, vegetables3 Comments