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Addendum to MC Veggie Puffs … :)


Well … I added 5 eggs (whipped), about 1/2 cup chopped cilantro, 1 cup of coconut flour (slowly – add a bit, mix … etc.), 1/4 cup quinoa flakes, 1 tsp. salt and for some reason I had the idea to add 1 tsp. of baking powder.

1st photo – the consistency you want to have – the wooden spoon stands up and you can make a definite hole in the mixture without any of it running in. Dryish not too dry. Still quite wet when you are rolling it but does stick together.
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You then proceed to roll them into little balls and flatten out a bit, placing into the pan with the coconut oil. Oven is at 350℃, ready to go. I made 48 in the second pan and 35 in the first – just jammed them a bit more in the second pan, (was getting tired of rolling!).
And here we are:

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Five are already missing … must do a taste test … 😉

They will be a perfect grab and go snack!
The rest – yes, there was MORE mix … I put into an 8 x 8 pyrex dish and it is cooking now. This is the one I will be sampling for the next few days!
Definitely a keeper recipe as they smell delicious, taste divine – puffy, spicy but not too much, just a hint of warmth and notes of curry and will go well with any number of dips/sauces or just a quick bite, straight out of the fridge when you are on the go.
Next time, I will reduce the amount of coconut flour and add mashed potato and cauliflower, see what the difference would be. When I do, I will let you all know!

These would go well with a Salsa Verde, Tsatsiki (made with Toffuti Sour Cream), or a Mango Chutney/Salsa.
Wine pairing: Riesling, Gewurztraminer, Chardonnay, Rosé, Beaujolais Nouveau.
Happy Cooking!

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Multi-Cultural Veggie Puffs?


Christmas is coming and so is company, one being a vegetarian … What to make?
Made my list of food must haves and requests. Placed a couple of coolers outside (it’s cold enough for them to sub in for the refrigerator), to hold the extras, such as the turkey and the 25 pound bag of carrots (a deal I couldn’t resist) and have begun cooking.
Here’s the list for your inspiration:

Miso soup (to warm the belly upon arrival – it’s chilly here)
Turkey with stuffing and gravy (my favourite!)
Sweet Potato Pie (with mini marshmallows – a request made in a pleading tone which I couldn’t resist … against my better judgement but oh well, marshmallow topped sweet potatoes, once a year, isn’t going to hurt … right?)
Broccoli and Cauliflower salad (easy and delicious – also a request)
Peas and Carrots (a standard)
Roasted Beets (requested with cloves/garlic/vinegar)

Kourambiedes – (Greek, almond shortbread, covered in icing sugar that takes all bloody day to make – but well worth the effort. Even though I can’t partake). Don’t have a choice here … it’s a must!
Melamacarona – (more Greek cookies – not as labour intensive as above but still a lot of work!). Also a must.
Chocolate cake – There’s a Birthday involved as well as the Holiday meal. (Gotta feel sympathy for those born right at Christmas time … )

A lot of food for Christmas dinner, yes and probably enough for leftovers the next day. But … what to have on hand for grazing/snacking? Something simple to make, easy to grab and eat, straight from the refrigerator/cooler (wherever it will fit – I’ll get to that later), and healthy?
Houmous, always good in a pinch, very easy to make – it takes more time to clean up than to make the dip. It’s on the list.
Devilled Eggs? Nope. Too much work – not enough time to enjoy the company and they don’t stay fresh for long.
Hmmm …
Gigantes? Greek style, Delicious giant white beans in a flavourful tomato sauce. Lasts for days in the refrigerator but does need warming … Nope, they’re  off the list.
Pakoras? Okay, I’ve never made them but they’ll go well with the houmous and … they will last and can be frozen beforehand, thawed as needed! Bingo!

And so, this is how this recipe which was supposed to be Pakoras (recipe isn’t quite done yet … I’ll keep you posted today as the making of the “puffs” progresses), began …

Shopping at the grocers’, I spy a 1 kilo bag of baby zucchinis on sale for $1.00! Steal of a deal! But what to do with 1 kilo of zucchini? I can’t eat all of that … In the food processor it goes, mushed zucchini poured into a freezer bag and then popped into the freezer …
Okay, so it’s not going to be Pakoras … but I do like the idea of the Indian flavours instead of plain zucchini puffs … Hmmm …
What do I have on hand? Onions – check, Red Peppers – check, Garlic – check, Indian spices – got them. Off to buy a bag of Red Split Lentils, eggs and cilantro – sounded like a good combo … No?
This morning:
Not knowing exactly what I am doing, I pour the thawed zucchini mash into a pot – it’s very liquidy … so I pour in the lentils and turn the stove on to low … add more lentils, stir … add more lentils, stir (all told, about a cup and 1/3) … Turned off stove and let sit.
Finely chopped the carrots – about a cup, 2 large red peppers, a large head of garlic and the cilantro … the onions have just come out of the freezer where they were placed to cool off a bit before chopping (it prevents teary eyes). Added the carrots and peppers to the zucchini and lentils. Placed the garlic in a pan with about 2 tbsp. of olive oil and a whole lot of turmeric, cumin and coriander. This is what it looks like so far …
Oh God I hope this works …

The photo on the left is the zucchini mash (what else would you call it?), and the one on the right is a mound of spices with garlic waiting to be fried – for 20 seconds and then added to the pot.
So … here’s my next steps …
Quick fry spices/garlic and to mash.
Finely chop onions and toss into the pot.
Finely chop cilantro and figure out how much to add to this mix? mash?
Whip 3? 4? eggs and add in (hope the mash in the pot has cooled enough!)
Melt coconut oil onto a cookie sheet (one with sides), it’s chilly here and the oil hardens … the perils of living up north …
Add coconut flour or quinoa flakes until mixture firms up enough to roll into small burger shapes – a flat “meatless” ball.
Bake in a 350℃ oven … cross fingers and hope for success …

For a list of accompaniments (sauces/salsas and wines), see the excerpt or Facebook.

Will keep you posted on my Facebook Page – simplyyummy123.
https://www.facebook.com/SimplyYummy123-139865369835/
Wish me luck!

One Pan Chicken Dinner! With a Side of Green Beans!


Easy Chicken Dinner – one pan.
Place rinsed chicken breast or thighs in pan. Drizzle EVOO (extra virgin olive oil) all over. Add Wine (red or white) OR orange juice OR lemon into the pan. About 1/2 cup of wine or 1/4 cup juice. Chop (chunky pieces) up potatoes or cauliflower, carrots, onions (just a bit), garlic (lots!) and add to pan. Mix with the juice/wine and oil. Cover the chicken in Dijon mustard – be liberal. Sprinkle entire contents of pan with paprika (lots), cumin (just enough to have a sprinkle – more on the chicken), black pepper, thyme, if you have fresh rosemary, add a 2 or 3 sprigs for extra flavour. Add capers on top of the chicken, it’s okay if a few roll off. Add lots! They are delicious with Dijon mustard. Bake/Roast covered at 350℉ (180℃ or Gas Mark 4), for approximately half an hour (half the time). Uncover and cook until done – browned. Bone in chicken will take about one hour. Boneless will take less time. Cover for only half the time!
Enjoy with a salad or a side of green vegetables!
And here’s a green vegetable idea I made up the other day …
Green Beans, fresh or frozen, whichever you can find! As many as you need – approx. 1/2 cup per person.
Crush some cashews or used slivered/sliced almonds. About 1/3 cup per cup of green beans.
Sesame oil to generously coat pan.
Balsamic vinegar or Lemon juice or Orange juice. Tsp. of Balsamic or 1 tbsp. of Lemon or Orange juice per cup of Beans.
Coriander – crushed.
Black Pepper – a sprinkle will do.
Garlic, chopped. Doesn’t have to be diced up small. Chunky will do. As much or as little as you like.
Fresh Cilantro, Parsley or Basil, chopped up and added after other ingredients have begun to cook.
Add all ingredients into a pan, medium-low heat. Cover for 5 – 10 minutes (depending on how much you have in the pan). Remove cover, add fresh herbs, increase heat to medium-high and stir-fry until done. About another 5 minutes.
Optional: Red Pepper – diced. One Hot Pepper, fresh or dried, cut in half. Only 1 hot pepper, first time I made this, I added 3. Love heat but not THAT much!
Sun-Dried Tomato – about 1 tbsp. per cup of beans … tomatoes will dilute the flavour of the beans if you add too many.
A few fresh green/spring onions … scallions, chopped fine and sprinkled on the beans before serving.
This green vegetable dish would be great on a date night – I’ll tell you why in the book!
Which wine to serve? A crisp Sauvignon Blanc, an unoaked Chardonnay or a Pinot Noir … 🙂
Enjoy!

New Year, New Beginnings … New Book!


Happy 2015! It’s a new year, a new beginning and a new book!

So … You Want to Get Laid Tonight?
A how-to guide for a romantic dinner that won’t have you watching TV afterwards!

What happens after dinner … in the bedroom, the living room or, heck!, on the kitchen floor … is up to you … provided you are with a consenting adult!

What the book will do is offer a selection of Romantic, Erotic foods, how to cook and eat them, the setting, the food, the fun, the ideas … date friendly (sex enhancing) dinners and more!

Tantalizing aromas, sauces glistening on your lips, nibbling a tasty morsel offered, finger licking and lip wetting deliciousness …

Whew! Need a moment …

Okay, back to the food …

Garlic, usually a no-no for romantic dinners, will be on the menu … too many excellent qualities in garlic to exclude it. How you cook the garlic is the key.

Cucumbers, parsley, lemons are great breath fresheners (after the garlic)! Let me show you how and why.

Spicy, Sweet, Sour, Savoury, Salty … a cornucopia of tastes … Kiss as each new flavour is sampled … sharing flavours with a kiss is so erotic!

There will be plenty left for a midnight foray to the kitchen too … All you do is follow the DIY guide and have fun! 😉

All Gluten and Dairy Free … of course!

Stay tuned! More to come …

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