Orange Humus

Orange Humus

I first started making this recipe back in the early eighties. I had recently graduated from university, and was asked by a vegetarian friend to bring humus to her party.  I didn't  know what humus was at the time and of course this was long before the internet.  I had three cook books at the time, Better Homes and Gardens Cook Book which my grandmother gave me when I was eight, The Joy of Cooking which I bought in university and The Enchanted Broccoli Forest which I bought to so that I could feed my vegetarian friends.  Better Homes and Gardens didn't have a recipe, The Joy of Cooking required me to buy 3 ingredients, chick peas, tahini ( I didn't know what tahini was either) and black olives, and the Enchanted Broccoli Forest didn't require the black olives.  Being on a tight budget, the Broccoli Forest recipe was the one I opted for.  It was a huge success and I continue to make orange humus to this day.  My version of the recipe has evolved since then, and continues to be a crowd favorite.  It is incredibly easy to make and is always better if made the night before.

1 540 ml (19 oz) can of chick peas

1/2 teaspoon of cumin

1/2 teaspoon of ground coriander

1 teaspoon of dry ginger

1/2 teaspoon of dry mustard

1/2 teaspoon of turmeric

1/2 teaspoon of smoked hot paprika

1/2 cup of concentrated frozen orange juice

1/4 cup of tahini

1/4 cup of olive oil

1 teaspoon of salt

2 tablespoons of cider vinegar

3 garlic cloves

2 tablespoons of chopped of onion

Put all of the ingredients into a food processor and blend until almost smooth.  Adjust the consistency as required by adding more of the concentrated orange juice if required.  If I have a fresh orange I will grate some of the orange peel into the mixture.  Place in a container, seal and store in the refrigerator. 

Red River Cereal Bread

There is nothing like the smell of bread baking in the oven except the taste of warm bread just out of the oven.  I began making this bread when I forgot to bring bread to the country and needed something to serve to guests the next morning.  I had seen  Michael Smith on TV making a version of this overnight bread, and thought I would give it a try and now, often make this variation of his recipe on Friday evenings when I arrive up north.

Red River Cereal became my favourite choice for bread, when Ann, who religiously has Red River porridge for breakfast every morning, left a box behind after visiting one weekend. The cereal is a combination of cracked wheat, cracked rye, cracked flax and whole flax, and nothing else.  This "made in Canada" cereal has limited availability outside of the country, and is one of those requests often received from expats abroad, when visited by friends and family from Canada.

Red River Cereal Bread just out of the oven

2 1/2 cups of organic all purpose flour
1 1/2 cups of organic whole wheat flour
1/2 cup of Red River Cereal
1 teaspoon of active dry yeast
2 teaspoons of salt
2 1/4 cups of warm water

Mix all the dry ingredients including the yeast in a large bowl.  Stir in water with the handle of a wooden spoon until the dry ingredients are evenly moist.  Cover the bowl with a plate or plastic wrap, and place in a warm place overnight, 8 to 12 hours.  The next morning empty the bowl onto a floured surface.  Gently knead for a couple of minutes and shape to fit the oiled pan you plan to cook it in.  I have used this 4"x8" cast iron pan, a longer, thiner 3"x12" pan and a 6" diameter round pan, equally successfully.  The longer, thiner pan needs less baking time.

Place the dough in the cooking pan, cover and leave for 3 to 4 hours.  The shorter the resting time the denser the bread.  

Heat oven to 425F and cook for 40 to 45 minutes depending on shape of pan.  Cool on rack and serve. 

Vegetarian Chilli

Vegetarian Chili

When my daughter decided to become a vegetarian in grade school, I was motivated to ensure she was eating a balanced diet, however, I was not as thrilled about the idea of eating food that tasted overly righteous.  I had visions of the sixties and seventies and all those vegetarian restaurants that served brown mush. Equally as unappetizing was the idea of tofu disguised as fake meat.

Chilli had been a family staple, and substituting chunks of portabello mushrooms for the meat provided some depth and and texture while not straying too far from our family fav, even if it was dangerously close to a brown mush dish.

If I am organized, the night before, I soak the beans in water with an onion, some thyme and a bay leaf on low in the slow cooker.  Alternately,  I use canned beans in the chili the day of.

When cooked in a slow cooker, the flavours tend to be more complex, because they have the time to meld together.  This recipe also works well on the stove top, in heavy pot and of course, tastes better the next day.

Serves 6 with left overs

• 1 cup of dried black beans, or 1 14 oz can
• 1 cup of dried kidney beans, or 1 14 oz can
• 1 cup of well washed quinoa
• 1/4 cup of olive oil
• 3 large onions, peeled and coarsely chopped
• 2 large portobello mushrooms, cut into 1" squares
• 1 zucchini, cut into 1/4" slices
• 1 red pepper, cut into 1" squares
• 5 cloves of garlic, diced
• 1 28 oz  can of whole tomatoes
• 1 small can of tomato paste
• 1 -2 tablespoons of chilli powder depending on the amount of heat you are comfortable with
• 1/2 dried chili, seeds removed to lessen the heat,
• 1/2 teaspoon Spanish piquant paprika,
• 11/2 teaspoons cumin
• 1/2 teaspoon of turmeric
• 1 branch of fresh thyme, or about 1/2 teaspoon of dried
• 1/2 cup of red wine,
• 2 tablespoons of coco powder
• 2 tablespoons of balsamic vinegar
• 1 teaspoons of pepper corns
• 2 bay leaves
• smokey salt, salish
• fresh cilantro

In a heavy pan, I prefer cat iron, sauté onions in some of the olive oil, add garlic soften. Place in large cast iron pot or slow cooker. Next sauté the mushrooms, and red pepper, add more olive oil if necessary in the frying pan, add zucchini last and soften.  Add chillies, paprika, cumin and turmeric.  Cook for about a minute.  Transfer to the pot.  Add the remainder of the ingredients except the cilantro. If using a slow cooker, turn to low and leave for 6 hours on low, or high for 4 hours.    On the stove top let simmer for at least an hour.  The longer the better.  Taste and add finishing salt if required.   

Serve with fresh cilantro.  My daughter does not eat dairy, however, I will add a dollop of yogurt, or sour cream on top of mine.   

Red-Hot Salsa

Red -Hot Salsa

This fall, I had a bounty of tomatoes and peppers as the first frost approached. I made three different types of salsas with the tomatoes and peppers, and I have finally tasted the Red-Hot Salsa this weekend. After a couple of months of mellowing, this year's, Red-Hot is particularly good I think, because it was a very hot and sunny summer, resulting in fabulous tomatoes and peppers.  I used a combination of the brandywine, beefsteak and plum tomatoes, with the scotch bonnet, chili, and jalapeño hot peppers, that I grew in my garden this summer.   

Brandywine Tomato on the Vine

• 6 cups of chopped red tomatoes
• 4 cups of a selection of red, orange and yellow sweet peppers, chopped
• 2 cups of chopped onions
• 4 cloves of minced garlic
• 2 cups of cider vinegar
• 1/2 cup of finely chopped hot peppers with the seeds removed (be sure to wear rubber gloves and keep hands away from face)
• 1/4 cup of sugar
• 1 tablespoon of salt
• 2 tablespoons of  Spanish hot smokey paprika
• 3 tablespoon of chopped  fresh oregano
• 1/4 cup of chopped fresh flat leafed parsley

Put all of the ingredients, except the parsley, into a large heavy enamelled or stainless steel pot.  Bring to a boil, stirring often.  Reduce  the heat and simmer for about an hour, stirring often.  When the salsa is thick enough, a tablespoon of the salsa dropped on a cold plate will flow slowly when tilted. Stir in the parsley and simmer for 5 minutes, stirring occasionally. 

Place the salsa in preserving bottles, remove air bubbles, screw lids on tightly and process  1 cup jars for 15 minutes, and 20 minutes for 2 cup jars.  This makes about 8 cups of salsa.  

If you can wait, the salsa tastes better after it has had a chance to mellow for a month or two. 

Festive Pomegranate Quinoa Salad

Every year the United Way Committee at my office hosts a potluck fundraiser lunch. The pomegranate quinoa salad I contributed this year was a big hit and I promised to share the recipe, so here it is.  

Pomegranate Quinoa Salad

• 2 cups of quinoa
• 4 cups of water
• 1 preserved lemon*
• 2 garlic cloves, finely chopped
• 2 stalks of celery finely chopped
• 1/2 cup of olive oil
• 1/3 cup of sherry vinegar
• seeds from one large pomegranate
• 1 bunch of cilantro finely chopped
• salt to taste

Rinse quinoa well.  Combine water and quinoa in pot and bring to boil, turn temperature down, cover and simmer for 10 minutes. Remove from stove and place in bowl.  Add olive oil, sherry vinegar and garlic to hot quinoa. Rinse the preserved lemon, remove pulp, and finely chop.  Add to quinoa mixture and stir. Set aside to cool to room temperature.  Finely chop celery, and place on top of room temperature quinoa along with pomegranate seeds and cilantro.  Gently stir just before serving. Serve at room temperature. 

*Because preserved lemons are hard to find, I make my own.  They are remarkable easy to make and an ingredient that adds an interesting freshness to a dish.  An earlier entry details the process.  

Lemon Pepper Pickled Green Beans

This spring, Denis brought me Haricot Vert seeds to plant in my country garden.  Denis, who has strong French Canadian roots, swears that they are the only type of green bean worth planting. For the past few weeks I have been harvesting a bounty of his beautiful green beans, long straight and skinny.  

I had two favourite recipes for pickled green beans until last winter, when Cathy visited and brought her Dilled green beans which she claims she made from a recipe in a book I gave her twenty years ago. What a memory!!  Now, I have three favourites; in addition to Cathy's Dill version, I also make a lemon and hot pepper version inspired by a recipe in Small Batch Preserves and a horseradish version that has evolved from a recipe I cut from a magazine years ago.

Denis' Pickled Lemon Chili Pepper Green Beans,  and Not Denis' Yellow Beans 

Lemon Pepper Green Bean Pickles

2 pounds of french green beans
2 1/4 cups of cider vinegar
1 1/4 cups of water
1 tbsp of pickling salts
1 tbsp of sugar
1 tbsp of pickling spice
3 small red hot peppers.  I like to use the Tai peppers
1 organic lemon
3 one pint preserving jars

Wash and trim beans to fit length of jars.  Mine are 4 inches long.
Peel  6 or 7 thin long strips of rind from the lemon, taking care to include none of the white pith and set aside.

Combine vinegar, water, juice from lemon, salt and sugar in medium stainless steel pan and bring to a boil.  Add beans and bring to boil for 1minute. Remove from heat and drain, reserving liquid.  Bring liquid to boil again.

In sterilized jars, place 1tsp (5ml) of pickling spice, one pepper and a couple of the strips of lemon rind rind into each jar.  Pack beans into jars, standing length wise and pour liquid into jars to 1/4 inch from top of jar. Process for 10 minutes.

Note: the quicker you get the beans into the jars and process,  the greener the beans remain.

Heritage Tomato and Quinoa Tabbouleh Salad

This past weekend I visited my brother and his family at their weekend place and brought a selection from my garden including heritage tomatoes, parsley, mint, onions and garlic.  We decided to make tabbouleh and because of gluten sensitivities in the group, used quinoa instead of wheat berries.  My nephew Matthew, provided the commentary while I chopped vegetables, and Debbie made the quinoa. 

Red, Yellow and Green Heritage Tomatoes with Quinoa in Tabbouleh Salad

1 cup of quinoa

4 or 5 tomatoes, about 2 cups when chopped

1 onion

2 cloves of garlic

1 large bunch of parsley

1 branch of mint

juice of 1 lemon

3 tablespoons of olive oil

sea salt to taste

Rinse quinoa and prepare.  Set aside to cool.  Dice tomatoes and place in  serving bowl.  Finely chop onions and garlic and add to tomatoes.  Chop parsley and mint and add to bowl of chopped vegetables.  Mix and add lemon juice, olive oil.  Add cooled quinoa, and toss.  Salt to taste.  

Andrea's Quinoa Salad

While Jean Pierre was busy making his zucchini spread,  Andrea was making this colourful Quinoa Salad.  She used a combination of golden and red quinoa and a multitude of summer herbs and vegetables  from the garden.  The end result was spectacular, to the point that my vegan daughter hid a secret stash at the back of the refrigerator to bring home.  

Andrea's Quinoa Salad

• 1/2 cup of golden quinoa
• 1/2 cup of red quinoa
• 1/2 red bell pepper 
• 1 medium sized yellow zucchini
• 1 medium sized green zucchini 
• 1/2 cup of raisins
• a handful of flat leaf parsley
• a handful of cilantro leaves 
• some fresh thyme
• 1 preserved lemon
• 3 scallions
• large handful of chives
• olive oil
• red wine vinegar
• salt and pepper to taste

Rinse quinoa well to ensure not bitter.  Boil two cups of water. Add washed quinoa, reduce to a simmer and cover and cook for about 10 minutes.  Remove from heat, and let rest for 4 minutes.  Remove lid and fluff with fork, then cool.

Chop red pepper, zucchini, scallions and chives, and place in large bowl.  Rinse preserved lemon and finely dice.  Add to bowl.  Add cooled quinoa, and mix.  Finely chop parsley,thyme, and cilantro. Add to bowl.  

Prepare dressing with vinegar, olive oil, salt and pepper to taste.  Add to bowl and gently toss.  Taste and adjust salt. 

Chill and serve. This tastes best the next day, when all of the flavours have had a chance to meld. 

Aunt Garrie's Tomato Soup Cake

Growing up, my Aunt Garrie made Tomato Soup Cake for family events.  It was something we always looked forward to, partly because of the novelty of a cake made with tomato soup, but also because it tasted very good; and so when she asked what she could bring to the barbecue, I suggested the Tomato Soup Cake.  This recipe was passed down from my great grandmother, to my grandmother, to my aunt, and now she is passing it on to the next generation.

Aunt Garrie with her Tomato Soup Cake with ice cream

• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon nutmeg
• 1/2 cup shortening
• 1 cup white sugar
• 1 10 oz. can tomato soup
• 1 cup chopped walnuts
• 1 cup raisins or currants

Sift dry ingredients together.  Whisk  shortening and sugar until fluffy.  Dust raisins and nuts with flour.  Alternately add dry ingredients and soup beating well each time. Stir in nuts and raisins. Mixture will be thick.  Bake at 350 degrees for 50-60 minutes in a greased loaf pan, or 45 minutes in a ring pan.

Jean Pierre's Fire Roasted Zucchini Spread

Jean Pierre's Fire Roasted Zucchini Spread 

My friends, Andrea and Jean Pierre were in the country this weekend helping me prepare for my big barbecue.  While reviewing the menu, Andrea declared that I didn't have enough appetizers, and so after some discussion, Jean Pierre  suggested he take advantage of the abundance of zucchini, onions, peppers and garlic in the garden.  The end result was this fabulous spread with a bit of a kick. 

• 4 or 5 large zucchinis
• 2 onions
• 1 head of garlic
• juice of 1 lemon
• olive oil
• 1 small habanero pepper, seeds removed
• 1 14 oz can of chickpeas
• salt and pepper to taste

Grill whole onions over open fire,  charring the exterior, over medium heat until insides are soft and sweet.  Chop zucchini into large chunks, salt, and set on paper towels to drain.  Grill over fire.  Remove seeds from pepper and grill. Roast a whole head of garlic at the same time until soft.

Chop the top off of the garlic head and squeeze out soft garlic into a food processor.  Add grilled zucchini, onion and pepper, chickpeas and lemon juice to food processor. Blend, slowly adding olive oil until a smooth consistency.  Add salt and pepper to taste.   

Andrea with Jean Pierre preparing the Zucchini

Note:  Jean Pierre held back on the amount of hot pepper he put in the spread because of the diverse ages and backgrounds of the guest list.   

Nonna's Frittelle Fiori de Zucchine

Zucchini Flower Fritters

Nona with her Frittelle Fiori de Zucchine

Yesterday, my friend Christine and her in-laws visited me in the country.  Christine's in-laws are from Calabria, the toe of Italy. Her Nonna is most comfortable in front of the stove lovingly making the family favourites for a large extended family. I have fond memories of the fabulous meals she would produce when I helped with the annual ritual of putting down hundreds of bottles of tomatoes every fall.

Cleaned Zucchini Flowers

I walked with Nonna through my garden, hoping for advice, and she immediately focused in on the zucchini flowers.  Nonna told me that every morning her husband goes out to their garden and picks zucchini flowers only when they are perfect,  and stores them in the refrigerator until there are enough flowers to make Frittelle Fiori de Zucchini.  Later in the afternoon her husband walked through the garden and picked a zucchini flower, bringing it back to his wife and presenting it as a special gift.  

Zucchini flowers  are a special treat in the summer and the only reason I grow zucchini in my garden. I have cooked them a number of ways, however had never heard of, or tried this recipe, and so I was very pleased when Nonna offered to show me how to make it. I love the simplicity of this recipe, and the decadence of the flowers and the indulgence of deep frying.

Chopped Zucchini Flowers

• approximately 2 cups of large zucchini flowers
• 3/4 cup of all purpose flour
• 1 1/2 cups of water
• 1/2 cup of grated pecorino cheese
• salt to taste
• 1 cup of light vegetable oil, I prefer grape seed oil

Carefully clean inside and out of flowers, removing pollen, bugs and anything else that may have gotten into the flower.  I was being very gentle with the flower, until Nona got frustrated with me and took the flower away, turned it inside out and ran it under water to make sure that all the dirt was removed.  Remove the stem and leaves, and the pedestal.  Cut flowers into quarters the length of the petal, and then chop into 1/2 slices.  Nona told me her sister did not chop the petals and only quartered the flowers.  Put in a large bowl and dredge with the flower.  Stir in the water until a bit gooey.  Add cheese and salt to taste 

Dredging With Flour

Put oil in large cast iron pan and heat until it bubbles when a bit of batter is dropped into it.  Spoon a large spoon of batter into the hot oil.  

FrittelleCooking in Hot Oil

Flatten out with back of spoon and cook until golden brown, and then flip. Cook until golden brown, drain on paper towels and serve warm.

Chilled Summer Pea Soup with Mint

I currently have a bounty of peas.  In addition to the peas from my garden,  there were two bags of fresh peas, one of sugar and the other snap peas in my box of vegetables from the farm.  Fresh peas from the pod are so fabulous and I wanted to capture that essence in a cold soup for dinner on a hot summer day. 


Peas from the pod remain sweet for only a very short time and then start to become starchy, so I needed to use as quickly as possible.  With both fresh mint and shallots from the garden, in combination with the peas, the freshness of this soup was hard to beat.  

2 shallots, finely diced
2 tablespoons of butter ( or olive oil, if vegan)
5 cups of shelled peas
2 cups of vegetable broth
4 or 5 leaves of fresh mint
1 cup of cream (or soy milk, for my vegan daughter)
kosher salt to taste
freshly ground pepper to taste




Sauté shallots in butter, until soft, but not coloured. Add vegetable broth and simmer for a few minutes.  Cool.  Briefly cook peas in boiling water, until softish, retaining some bite.  Rinse in ice bath to stop cooking.  


Combine cold broth, peas and mint in food processor and pulse until a smooth constancy.  Strain, add cream.  Season with salt and pepper.  Serve, or store in refrigerator until ready to serve.  


Note, the peas become starchy very quickly, so do not store for too long.  

Wilted Greens on Vegetable Ragout on Quinoa

Monday was both a rough day at the office and a hot and steamy summer day, and I had planned on making my fallback quick and easy summer dinner, salad Niçoise, when my daughter arrived home and announced she had decided to become Vegan.  Salad Niçoise without eggs, cheese, anchovies and tuna is not possible!   And if adjusting for a vegan diet were not enough to deal with at the end of a tough day, the salad greens I had picked  from my garden  in the country on Sunday, had wilted, sitting in the car, in the sun, while I stopped at a friend's going away party on the way home. 

Time for a new strategy.   I checked the refrigerator, and decided on a vegetable ragout on quinoa.  As I was about to throw out the greens, my daughter suggested wilted greens - so  together - Claire and I made Wilted Greens on Vegetable Ragout on Quinoa, a vegan meal without having to resort to the dreaded tofu. 

Vegetable Ragout

• 1 large red onion coarsely chopped, approximatey 1 cup
• 2 large cloves of garlic, finely  chopped
• oyster mushrooms, about the size of your fist
• a handful of shitake mushrooms, stems removed
• 1 red pepper, chopped
• 1 small eggplant, sliced
• 1 28 oz can of whole stewed tomatoes, coarsely cut
• the end of a bottle of of wine, red or white 
• olive oil, quantity depends on your cooking style. I tend to use less
• salt  and peper
• a pinch of dried chile flakes
• a sprig of thyme
• a handful of fresh basil

Heat olive oil in a stainless steel pan.  Add onions and garlic and soften, set aside.  Sauté eggplant, mushrooms and red pepper.  Put all cooked vegetables in a large stainless steel pot and add tomatoes, chile flakes, thyme, and wine if you have some. if not, add a dash of balsamic vinegar and bring to boil, reduce heat and simmer for 15 minutes,   Add herbs, and salt and pepper to taste, simmer for a few more minutes. 

Wilted Salad Greens

• 4 cups of washed mixed salad greens
• 2 cloves of garlic,
• 1 shallot, finely chopped
• fresh herbs such as coriander, chives, 
• extra virgin olive oil, 
• 1 tablespoon of balsamic vinegar
• salt and pepper to taste.

Heat stainless steel frying pan, add olive oil and sauté garlic and shallots,  add vinegar, greens and herbs, lightly cook until warm and wilted.  Do not overcook. Salt and pepper to taste. 

To serve, place cooked quinoa in bottom of bowl.  Ladle ragout over quinoa and place wilted vegetables on top.  Sprinkle with coarse smoked salt.

Roasted Root Vegetables

This past winter, Ian and Allan and the girls came up north to snow shoe for the day. I didn't have time to drive into town for groceries and was able to build this dish from basics in the fridge and pantry.  It is based on a recipe from "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi. The recipe has evolved since then to it's current state and is a favourite with friends and family. I try to make enough to ensure there are lots of left overs, because it stores very well and is better the next day as the favours blend.  

• 9 shallots, peeled,  I have substituted small onions and added garlic when I was out of shallots
• 3 large carrots, cut into 1 1/2" pieces,
• 3 large parsnips, peeled and quartered and cut into 3" strips
• 2 cups of sweet potatoes cut into 1" cubes
• 1 large celery root, cut into large cubes
• 1 small can of cooked chick peas
• 1 cup of vegetable broth
• olive oil
• 2 cinnamon stick
• 3 bay leaves 
• fresh ground pepper
• 1/4 teaspoon of cumin, smoked hot paprika, and chili flakes
• 1 tablespoon of chopped  fresh ginger
• 3 or 4 star anise depending on size
• kosher salt
• 1/2 cup of mixed dried fruit such as apricots, pitted prunes, and apples, cut into bite size pieces
• 1 preserved lemon
• 1 tablespoon harrissa
• crunchy sea salt
• 2 tablespoons coarsely chopped fresh cilantro

Place shallots, carrots, parsnips and celery root in a large tagine and toss with 3 tablespoons of olive oil and salt and pepper to taste.  Add cinnamon sticks, bay leaves,  star anise and spices. Toss again. Cover and bake for 30 minutes at 350F.

Remove from oven and add sweet potatoes,  vegetable broth,  chick peas, dried fruit  and ginger.  Cook for another 30 minutes.  Remove from oven, add chopped preserve lemon rind, and harrissa and mix well.  Sprinkle with coarse salt and chopped cilantro.

I often serve this over quinoa, made with preserved lemons and dried currents, particularly when there are vegetarians in the crowd.