Asian Coleslaw

The other day my mother asked me to prepare some chicken for dinner, specifically in a way that my brother would find appealing. Last week, after coming back from Mexico she had requested I make something Mexican-inspired so I made shrimp tacos. Part of the reason why they taste so good is because of the cabbage slaw that goes along with them. My mom was a big fan and asked that I repeat the slaw in addition to whatever chicken dish I made.

I decided to go Asian this time and made a peanut chicken stir-fry with some mushrooms, bell peppers, and snow peas. As a side I made quinoa and also this Asian coleslaw. It was light and refreshing and didn't take long to put together. I have a new found love of all things sesame lately so I particularly enjoyed the dressing that included sesame oil.

Making dinner that day was even more fun because my cousin came over and helped me with it. Although she refused to touch the chicken she did help me by chopping the vegetables and following the recipe to make the peanut sauce. Afterward she reaped the benefits by staying over for dinner while we watched some television together.

Asian Coleslaw

• ½ head purple cabbage, thinly sliced
• ½ head green cabbage, thinly sliced
• ½ cup carrots, grated or thinly sliced
• 1 small cucumber, halved lengthwise, seeded, and thinly sliced
• 1 green onion, chopped
• Handful fresh cilantro, chopped
• 2-3 tbsp black and white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp lemon juice
• Salt and Pepper

1. In a large bowl combine the cabbage, carrots, cucumber, green onion, and cilantro.
2. In a small bowl, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, ginger, and lemon juice. Allow the dressing to sit for a few minutes to come together.
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated. Sprinkle the sesame seeds over top and season to taste with salt and pepper.

Carrot Cupcakes

After never having made cupcakes before I actually made two different types this weekend. The unit on the hospital where I am currently finishing my last practicum has a few pregnant nurses who are about to go on maternity leave. I knew that one of them would be having her last shift this weekend and I thought to make some cupcakes and bring them for the staff to share. I couldn't settle on one type so I made Red Velvet, secretly chocolate in flavor, and carrot cupcakes.

Despite my preconceptions about both, and the fact that I'm not crazy about cupcakes, I actually enjoyed the carrot cupcakes more than the red velvet. They were incredibly moist and the carrot flavor was present but not overwhelming. Combined with the cream cheese frosting, featuring subtle hints of lemon zest, I could see why lots of people love carrot cake.

Ironically, the nurse that I intended to bake the cupcakes for was sick and did not come in for her shift. Since I had already gone through the effort of baking the cupcakes and bringing them in I didn't want them to go to waste so the rest of the staff happily obliged in eating them.

Carrot Cucakes
Makes 12-14 standard sized cupcakes.

• 1 cup flour
• 1 cup sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• 1½ cups finely grated carrots (about 3 medium-large sized)
• 2 large eggs
• ½ cup vegetable oil

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon. Whisk to blend and set aside.
2. In a separate bowl, lightly beat together the eggs and oil. Add the grated carrots and mix together. Note: I used a food processor to make sure the carrots were very finely grated because I didn't want large chunks in the cupcakes.
3. Pour the wet ingredients into the dry and gently stir with a wooden spoon or spatula until the batter comes together and everything is evenly incorporated.
4. Use a pre-greased or paper-lined muffin tin and fill each cup about ¾ full with the batter. Bake at 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool for 5-10 minutes in the pan before removing to cool completely.

Note: I frosted the carrot cupcakes with the same frosting as the red velvet ones except I omitted the vanilla and added the zest of one lemon. The recipe can be found here. 

Vietnamese Spring Rolls

Apart from making pizza when my friends came over, I have kind of been on somewhat of an Asian food kick lately. My brother was the one who pointed this out to me, citing the various stir-frys I made over the course of the week and an attempt at a Malaysian soup called Laksa (delicious result but not quite successful as a soup). When I stopped to think about why I was feeling so Asian I realized it was because I had gotten into the habit of watching Jamie Oliver's 15 minute meals every morning on Food Network while eating breakfast. As it happens, Jamie Oliver has a big thing for Asian food and every episode would feature at least one Asian dish. I guess after seeing him cook the meals it inspired me to do the same.

Last Friday my brother and I spent the evening together making dinner and then watching a movie. It was fun to be in the kitchen together and I tried to hang back as much as I could and allow him to be really involved, rather than just watching me do things. We made shrimp tacos and also these Vietnamese spring rolls, which had been on my list of things to make for quite some time.

The spring rolls were actually very easy and the most time consuming part was cutting up all of the vegetables into even pieces in order to have them ready for the rolls. I thought it might be difficult to work with the rice paper, as I had heard that it can get quite sticky, but I followed some instructions I had read online and it was no problem.

I found out from my brother that he had actually made spring rolls a few weeks ago in his foods class at school so in this situation he was actually the one showing me how to do it. The beauty of these spring rolls is that you can put anything you want in them. Because we were already making shrimp for the tacos, we used them in our spring rolls as well. But theoretically we could have used chicken or made them completely vegetarian.

I think that what truly makes the difference is the dipping sauce. I had found two different recipes and I put my brother in charge of making the sauces while I cut up all of the vegetables. The first sauce turned out disastrous...way too salty! I tried to salvage it with some sugar and also thin it out with water but there was no hope so we trashed it. The second sauce, however, was nice with a good balance between the salty soy sauce and lime and the sweet brown sugar.

In the end, I had a great time making dinner with my brother and I enjoyed his quirky commentary in the kitchen. The next morning we continued the experience by making breakfast burritos together with the leftover tortillas from the shrimp tacos. It was truly fun and I hope we repeat it again soon.

Vietnamese Spring Rolls
Note: The spring rolls can be tailored to fit individual preferences. The ingredients below are possible suggestions. The most important thing is to have everything cut into even pieces, lengthwise and laid out for easy assembly.

• Rice paper
• Vermicelli rice noodles, cooked
• Cucumber, sliced
• Carrots, sliced
• Cilantro, chopped
• Basil, chopped
• Spinach/lettuce leaves
• Red onion, thinly sliced
• Bean Sprouts
• Shrimp, cooked
• Chicken, cooked

To Assemble:

1. Fill a shallow dish with warm water. Dip the rice paper into the water and submerge completely for 10 seconds on each side. Remove and place on a flat surface.
2. Layer the ingredients onto the bottom third of the rice paper and then fold the bottom over. 
3. Fold in each of the sides and continue to roll from the bottom up, being careful not to rip the rice paper. The sheet should stick to itself.

For the dipping sauce:

• 6 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp brown sugar
• Juice of one lime
• 2 green onions, chopped

Combine the soy sauce, sesame oil, brown sugar, and lime and stir until sugar completely dissolves. Add the chopped green onions and adjust with extra soy sauce or sugar if necessary.

Asian Quinoa Slaw

For a while now my grandmother has been hinting (and by hinting I mean actively asking) to be invited over for dinner so that she could try some of my cooking. Although she has sampled much of my baking, considering I always bring some to family get-togethers, most of my extended family doesn't get the opportunity to sample my actual cooking. They hear about my soups, lasagnas, enchiladas, etc. but never really get the chance to try it since those are things that I just make and feed my immediate family.

I decided this week to finally have my grandparents over for dinner as my parents are away in Australia. The dinner was meant to be low-key but of course I always like to take on a challenge and decided to make some new dishes in addition to what I had already planned.

My grandmother had told me that my grandfather really enjoyed my roasted beet and quinoa salad when I had brought it one time to a family birthday dinner. Since I was already preparing quinoa to make the salad I decided to double the amount and use the other half in this slaw. I had come across the recipe earlier in the week and it sounded appealing, especially because I love Asian flavors.

The truth of the matter is that I made the slaw more so for my brothers and me rather than my grandparents because I didn't think they would like the Asian twist. However I was completely taken aback when they raved about the slaw and both took seconds. My brothers both liked it as well and I will definitely repeat the dish when my parents come home.

Asian Quinoa Slaw
Note: For directions on cooking quinoa see post from roasted beet and quinoa salad

• 1½ cups cooked quinoa
• 4 cups (about ½ head) cabbage, finely shredded
• 1 cup shredded carrot
• 1 medium onion, chopped
• 2-3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 2-3 tbsp soy sauce
• 2-3 tbsp Worcestershire sauce
• ¼ bunch fresh cilantro, chopped
• Sesame seeds (for sprinkling) 
• 1 tbsp sesame oil
• Olive oil
• Salt and pepper

1. Combine the sesame oil with about 2-3 tbsp of olive oil in a large pan and saute the chopped onions over medium heat until translucent, about 3-5 minutes.
2. Add the chopped garlic and ginger and saute for another minute or until fragrant.
3. Add the shredded cabbage to the pan and mix with the onions, garlic, and ginger. 
4. Cook and stir the cabbage for another 2-3 minutes to allow it to soften.
5. Add the shredded carrot and cooked quinoa and stir through until everything is well mixed. 
6. Add the soy sauce and Worcestershire sauce and season with salt and pepper. (Note: start with a small amount of each sauce and add more to taste).
7. Sprinkle sesame seeds and the chopped cilantro over top and serve warm.

Creamy Roasted Cauliflower and Leek Soup

 

I haven't made any new soups for a long time and I suddenly got the urge to do so last week. Winter time tends to make people crave warm and comforting flavors and I thought to tap into one of my favorite techniques, roasting vegetables, and incorporate it in a soup. I knew that cauliflower would taste soft and sweet after a simple roast in the oven and I thought it would pair well with leeks.

Originally my plan had been to season the soup with oregano and thyme but then my dad convinced me to use cumin, coriander, chili powder, and turmeric. I wish I had stuck to my first instincts because, although delicious, the delicate flavor of the cauliflower was lost to the overpowering spices. Ironically enough, he didn't actually try the soup because by the time he got around to it the rest of the family had eaten it up.

Interestingly, the soup inspired a conversation amongst my family members about creamy vs. chunky soups. My mom, though a lover of many of my pureed soups such as roasted tomato and pepper and red lentil tomato and coconut, prefers chunkier soups. She claims she likes to have pieces that she can see and combine on her soup for the perfect bite. My aunt, on the other hand, said she adores creamy soups and was intrigued by my latest creation. Personally, I think that I too like my soups on the chunky side but occasionally I enjoy eating a perfectly smooth soup as well. Next time I will try making the soup based on my initial plan with the oregano and thyme and leave it chunky. Still, I can't deny I enjoyed this soup as well and will probably repeat it sometime in the future.

Roasted Cauliflower and Leek Soup

• 2 leeks (white parts only), chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 head cauliflower, florets cut into bite size pieces
• 3-4 cloves garlic
• 1½ tsp cumin
• 1½ tsp coriander
• 1 tsp chili powder
• 1 tsp turmeric
• Optional: ¼-½ tsp chili pepper flakes
• 6 cups chicken or vegetable stock
• ½ cup sour cream
• 1 lemon, juiced
• Olive oil
• Salt and pepper

1. Toss the cauliflower pieces and garlic cloves with some olive oil and salt and pepper. Arrange in a flat layer on a baking tray and roast in the oven for about 20 minutes at 400 degrees Fahrenheit. Stir about halfway through to ensure even baking and keep in the oven until the cauliflower starts to soften and becomes golden. 
2. While the cauliflower is roast9ng, saute the leeks in a large pot over medium heat with some olive oil until they start to become translucent, about 3-5 minutes.
3. Add the chopped carrot and celery to the pot and continue to saute until the vegetables soften, another 3-5 minutes.
4. Add the cumin, coriander, chili powder, turmeric, and chili pepper flakes (if using) to the pot and mix through. 
5. Once the cauliflower and garlic has finished roasting add it to the pot and mix to incorporate.
6. Pour the stock into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer the soup, covered, for 10 minutes or until the cauliflower starts to easily break down. Stir occasionally.
7. Stir in the sour cream then using a hand blender or by transferring the soup in batches, puree the soup and return to the pot. Season to taste with the lemon juice, salt, and pepper.

Thai Chicken Enchiladas

I had an intense craving this weekend to get in back into the kitchen after being away for so long! I have been so busy this month I have had hardly any time to cook or bake anything. Even though I had a lot of things to do this weekend as well I decided to take some time for myself and de-stress by making dinner on Sunday night.

To say that I have been wanting to make these enchiladas for a while is an understatement. I think I found the recipe sometime in the summer but by now I can't remember. All I know is that 1) I love Thai food and 2) I love enchiladas. Therefore using simple logic one would be able to conclude that this recipe would be perfect for me to make.

I was quite pleased with how the enchiladas turned out and I'm glad to be able to add them to my arsenal of enchilada recipes. After describing them to my friend the next day she asked if she could look it up on my blog but I had yet to post it. However since it was fresh in my mind I typed it out for her on her iPhone while we were shopping. Hopefully she will find it just as easy to make and delicious as well!

Thai Chicken Enchiladas
Note: Due to the size of my pans I always come out with eleven enchiladas. The filling can probably be stretched to twelve or condensed to ten, depending on how much you stuff the enchiladas.

• 1 can (400 mL) coconut milk
• 2 cups shredded cooked chicken 
• ½ cup shredded carrots
• 1 cup shredded cabbage 
• ½ cup sweet chili sauce
• 1 large onion, chopped
• 3-4 green onions chopped
• 3-4garlic cloves chopped
• ¼-½ cup cilantro, chopped + extra for garnish
• ½ cup peanuts, chopped + extra for garnish
• Tortillas
• Olive oil
• Salt and pepper

1. Sauté the chopped onion over medium heat until translucent, about 3-5 minutes.
2. Add minced garlic and sauté for another 30 seconds to 1 minute or until fragrant.
3. Add shredded carrots and cabbage and cook until softened, another 3-5 minutes.
4. Add shredded chicken, chopped green onions, cilantro, and peanuts. Mix thoroughly and season lightly with salt and pepper.
5. Mix 1 cup coconut milk with ¼ cup sweet chili sauce. Add to the pan and mix thoroughly. Season to taste with additional salt and pepper if necessary.
6. Transfer chicken mixture to a separate bowl with a fine mesh seive over top. Press down on the mixture to remove excess liquids.
7. Mix remaining ¼ cup sweet chili sauce with remaining coconut milk. Combine with liquid strained from chicken mixture. Pour some of the liquid into the bottom of a large baking pan, just enough to cover the bottom.
8. Heat the tortillas for 30 seconds in the microwave to make them soft. One at a time place 2-3 big spoonfuls of chicken mixture along the bottom third of the tortilla. Roll up into a tight log and put in the pan.
9. Repeat with the remaining tortillas and filling. Place them tightly in the pan so that they are touching and slightly squished.
10. Pour the remaining chili/coconut milk mixture over the top and spread around to make sure all of the enchiladas are covered.
11. Cover with aluminum foil and bake for 20 min at 350 degrees Fahrenheit. At fifteen minutes remove the aluminum foil and put sprinkle some extra chopped peanuts and cilantro on top.

Shrimp Tacos

One of my favorite things to order whenever I go out to a restaurant is fish tacos. Regardless of the type of fish or seafood, I love these little tacos usually because of the slaw that they are served with. I don't know why I was so hesitant to try making them at home but somehow I was intimidated by the slaw component, wrongly assuming that it would be difficult and time consuming to make.

I am so glad that I finally bit the bullet and proved myself wrong! I don't want to over-exaggerate but OMG...these shrimp tacos were fantastic! The slaw turned out to be super easy to make and I let it marinate overnight so that the flavor really sauce really penetrated the cabbage. Also, because I used pre-cooked shrimp the actual assembly of the tacos took no time at all and my brothers and I enjoyed the shrimp tacos within twenty minutes (picture time included). My brother commented that they were especially great for this time of year because the ingredients are so bright and vibrant and match the nice outdoor weather.

I think the best part about these shrimp tacos is that they can be adapted to anyone's preference and made to be as spicy or mild as you like. For example, I used shrimp because I had them on hand but maybe in the future I'll use salmon, tuna, or even mahi mahi (not that I know where to buy the mahi). The slaw too can be made mild or spicy, depending on if you choose to add some hot peppers or chili flakes to the sauce. In addition, the protein can be seasoned with just some salt and pepper or you can kick it up a notch with some cajun spice like I did. Really the possibilities are endless so go nuts!

Shrimp Tacos
Note: Depending on the size of the tortilla used, this recipe will make about 6 medium-sized or 10 small tacos.

• 2 cups each thinly sliced purple and green cabbage (about 1/2 head each)
• 1 cup shredded carrot
• 1/2 cup thinly sliced red onion
• 1/2 cup cilantro
• 1-2 garlic cloves
• 1 lime, zested and juiced
• 1 tsp vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/3 cup grapeseed or olive oil
• Optional: 1/4 tsp red chili flakes or 1 hot chile, stemmed and seeded
• 400 grams (about 30) pre-cooked shrimp
• 1 tbsp Cajun seasoning
• Tortillas

1. In a large bowl combine the sliced cabbage, carrot, and red onion.
2. In a food processor, combine the cilantro, garlic, lime zest and juice, vinegar, sugar, salt, oil, and chili flakes/chile if using. Blend until smooth.
3. Pour the dressing over the cabbage mixture and toss to evenly coat. Season to taste with some salt and pepper. Cover the bowl and refrigerate for at least two hours, though preferably overnight to let the flavors set in.
4. To prepare the shrimp, heat up a skillet on medium heat and add the shrimp. Let all the excess liquid seep out then drain the water from the skillet and add the Cajun seasoning or simply sprinkle some salt and pepper.
5. To assemble, place a handful of the cabbage slaw in the center of a tortilla. Add a spoonful of shrimp (about 7 or 8). Bring the tortilla sides up and secure with some toothpicks. 

Note: Some nice garnishes/toppings include sliced avocado, sour cream, salsa, shredded cheese.

Moroccan Chickpea Stew

Back in December, my friend and I took a trip to Whistler to commemorate the end of our first term of nursing school. Thanks to an amazing deal I found using a coupon website, livingsocial.com, we were able stay in a wonderful resort with an outdoor pool and hot tub and complimentary DVD rentals. I had a great time skiing with my friend during the day and then walking around the village in the evening.

On our last day we had already checked out of the resort and walked around while waiting for our bus back to Vancouver. For lunch, we stopped by a small cafe at the base of the mountains and each ordered a soup and sandwich. I particularly enjoyed the Moroccan lentil soup that I ordered and decided to recreate it once I got home. Due to other things going on, I wasn't able to make the soup until this past weekend, but I definitely think the results were worth the wait.

Originally I had researched recipes for Moroccan soups and came across one from Emril Lagasse for Harira, a traditional Moroccan chickpea stew with chicken and lentils. I read through both the recipe and the reviews and decided to give it a try, but in my own way. I decided to omit the chicken and rice called for in the original recipe because I felt it would make the stew to heavy and I wanted something vegetarian. I also added a few more vegetables of my own choosing to the stew and used canned chickpeas instead of dried in order to speed up the cooking time. Basically, the recipe provided a good base and showed me which spices to use, but the rest I took creative liberties with.

In the end, I was quite pleased with how the stew turned out. It definitely had a Moroccan/Lebanese taste to it which I figured out comes from the turmeric. I had always found this taste so appealing in Mediterranean cuisine but I never knew its source; now, though, I think I will try to use it in more of my dishes. My mother also recognized the scent and taste when she tried the stew and she said that she enjoyed it as well. Overall the stew was a success; I made something yummy and I discovered a new spice to play around with.

Moroccan Chickpea Stew

• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 carrots, chopped
• 1 28 oz can crushed tomatoes
• 1 19 oz can chickpeas, rinsed and drained
• 2 cups green lentils, rinsed and drained
• 6 cups (2 L) chicken or vegetable stock
• 2 tsp ground ginger
• 2 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 lemon, juiced
• 1/2 cup (about 1/2 bunch) cilantro, chopped
• Salt and pepper
• Olive oil
• Optional: 1/4-1/2 tsp red chili flakes

1. In a large pot, saute the onion 3-4 minutes over medium heat until the onion starts to become translucent. 
2. Add the chopped celery and carrots and saute for another 5-7 minutes, or until they become soft.
3. Stir in the ginger, turmeric, and cinnamon to the vegetables and continue to cook for another minute.
4. Add the tomatoes and their juices, as well as the chili flakes if using, and mix well to incorporate everything.
5. Add the lentils and chicken stock and mix to incorporate. Bring the stew to a boil then cover and reduce the heat to a simmer.
6. Continue to cook, stirring occasionally, for 45 minutes. At this point, mix in the chickpeas and test the lentils for softness. If still crunchy, replace the lid and continue to cook for another 15 minutes, or until they soften.
7. Once the lentils are cooked, add the lemon juice and chopped cilantro. Season with salt and pepper to taste.

Carrot Ginger Soup

A while ago as I was doing my nightly browsing of tastespotting.com I decided to search for soup recipes and found this simple sounding carrot soup. It required few ingredients, little effort, and did not require too long to cook in terms of soup. I made a mental note to save the recipe and make the soup at some point but I never quite got around to it. Then, a couple of days ago, I found myself pondering over what to do with extra chicken stock I had left over and suddenly I recalled this recipe and my desire to try it out. As I looked in my fridge I saw that I had all the right ingredients, which isn't hard considering there are only five excluding seasoning and oil, so I set about cooking the soup.

The original recipe calls for using fresh ginger, which unfortunately was the one ingredient I was missing, but I did have ginger powder in my pantry so I decided to use that instead. Personally, I'm not the biggest fan of ginger so I was reluctant to use a lot in the soup. At first I was worried that I didn't properly convert the amount of fresh ginger into powdered because every time I opened the pot lid to stir the soup the smell of ginger was so overwhelming. However once the soup was finished cooking and pureed the ginger became a nice overtone and gave the soup a gentle spice.

When I finished the soup and served it to my brother I said to him "I don't mean to toot my own horn, but damn that's a good soup I just made". He tried the soup and he replied back that it was, indeed, "horn-tootin' good". The next day I brought it with me for lunch and a couple of my friends had a taste, each of them quite enjoying the soup. My mom, also a ginger skeptic, loved the soup as well and when I brought over a friend for dinner she liked it too. The soup was much more delicious and successful than I could have imagined and I don't think it will be long before I make it again.

Carrot Ginger Soup

• 1 large onion, chopped
• 4 cloves garlic, diced fine
• 2 lbs carrots, peeled and roughly chopped
• 6 cups chicken or vegetable stock
• 2 tbsp fresh ginger or 2 tsp powdered
• 1 cup heavy cream or milk
• Salt and pepper
• Olive oil

1. Heat the olive oil in a large pot over high heat then add the chopped onions. Cook until translucent, about 3-5 minutes, stirring occasionally. 
2. Add the garlic and cook for another minute. 
3. Add the carrots and ginger and reduce the heat to medium. Cook for about 5-8 minutes or until the carrots start to "sweat".
4. Pour in the stock and bring the soup to a boil. Reduce the heat to low and simmer, with the pot covered, for about 40 minutes until the carrots become tender.
5. Transfer the soup to a blender in batches and puree until smooth.
6. Return the soup to the pot and add the cream or milk. Season with salt and pepper and bring the soup back up to temperature.

Carrot Zucchini Squares

About a month ago my friend made these carrot zucchini squares and brought one to class for me to sample. I have used zucchini only once before in baking when I made my chocolate zucchini bread and, though it tasted great, my family typically aren't fans of those types of desserts. However when I tried the carrot zucchini square made by my friend it tasted so delicious I immediately asked her for the recipe and convinced myself that at some point an occasion would arise where I could bake them.

Finally my opportunity came when my mom pointed out that we had a lot of zucchini in our fridge and they were going to go bad soon if we didn't use them up. For breakfast my mom made what we call "zucchini aladushki", which are like little fritters, but we still had plenty of zucchini left. I talked my mom into letting me make these carrot zucchini squares so that we wouldn't be letting food go to waste.

My brother was quite skeptical when he saw me prepping all of the ingredients because it contained so many things he doesn't like in his desserts--dried fruit, zucchini, ginger. However seeing as how this was a dessert, he obviously couldn't resist tasting one and he was shocked to find that he really liked it. In fact he told me that I had "beat him" by baking something that sounded so unappealing to him but in the end tasting amazing. 

The truth of the matter is that what makes these carrot zucchini squares so delicious is the combination of the moist cake with the crunch of the walnuts and the sweetness of the cream cheese frosting. Even my mom loved the squares, particularly noting the texture added by the walnuts and the slight lemony flavor of the frosting.

Later that evening, my aunt and uncle came over to our house to join us for an impromptu dinner. My uncle was delighted when he saw the carrot zucchini squares because apparently carrot cake is one of his favorite desserts. I never knew this about him and was pleased to discover that at least one person in my family appreciates more "savory baking". In fact at the end of the night I packed a container full to send home with him and he gave me one of the biggest smiles.

Carrot Zucchini Squares

Note: This recipe says it makes 36 squares but I cut mine into 24 nicely sized portions.

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ginger
• 2 eggs, lightly beaten
• 1 1/2 cups shredded carrot (about 3 medium sized)
• 1 cup shredded zucchini (about 1 medium sized)
• 3/4 cup brown sugar, tightly packed
• 1/2 cup raisins (I also added 1/2 cup craisins)
• 1/2 cup walnuts, roughly chopped
• 1/2 cup oil
• 1/4 cup honey
• 1 tsp vanilla

For the cream cheese frosting

• 1 8 oz block cream cheese
• 1 cup powdered sugar
• 1 lemon, zested

1. In a large bowl combine the flour, baking powder, baking soda, and ginger.
2. In a separate bowl combine the eggs, shredded carrot and zucchini, brown sugar, raisins, craisins (if using them), walnuts, oil, honey, and vanilla.
3. Add the carrot and zucchini mixture to the four mixture and stir until just combined.
4. Pour the mixture into an ungreased 9" x 13" pan and spread out evenly. Bake for about 25 minutes at 350 degrees Fahrenheit, or until an inserted toothpick comes out clean.
5. While the mixture is baking, beat together the cream cheese, powdered sugar, and lemon zest on medium speed until fluffy. 
6. Cool the cake in the pan before spreading the prepared frosting and cutting into individual squares.

Farmer's Market Soup

I'm calling this farmer's market soup...really it's just a soup with a bunch of vegetables and barley. Although I may not have gone to a farmer's market to get all of my ingredients, more like the local grocery store, this is the type of soup I imagine one could make out of all the fresh seasonal ingredients currently available.

I especially enjoyed the barley in the soup because it gave the soup a lovely texture and something to really chew on. I admit I may have gone a little spice crazy...I liberally sprinkled red chili pepper flakes and may have added too much...but I actually liked the extra kick. For those who just want a hearty soup without the spice skip the flakes and you're good to go.

Unfortunately, due to the fact that I was using random ingredients from the fridge and pantry I don't exactly remember the proportions for everything but by now I've made enough soups that I've figured out the basic recipe. Each soup has five to six steps, depending on whether you leave the soup chunky or want it to be smooth in the end.

1. Saute the onions and shallots (whichever you're using) for 3-5 minutes until translucent. Add the chopped/minced garlic and continue to saute until everything becomes fragrant, about 1 more minute.
2. Add all of the hard chopped vegetables. This includes carrots, celery, pepper....things that are crunchy. Saute for about 5 minutes and mix it all around.
3. Add all of the soft vegetables. This includes mushrooms, zucchini, tomatoes, and eggplant. At this point, also add any spices including the salt and pepper. Depending on the type of flavor you want this can include a variety of seasonings but generally I like to pair thyme with oregano and dill or cumin with coriander. If you want an extra kick, add some red chili pepper flakes (just don't go crazy like I did). Mix everything well and saute until you see the second set of vegetables start to brown and soften.
4. Add your grain of choice. In this farmer's market soup, I used barley but you can also use lentils, split peas, or various other soup-type grains. Cover the ingredients with stock. This can be chicken stock, beef stock, vegetable stock or even water. Generally, most of my recipes call for at least 2 L of stock (6 cups). You may have to add additional liquid if it starts to boil off, but make sure the liquid always covers the rest of the ingredients.
5. Cover the pot with a lid and reduce the heat to a gentle simmer. Depending on which grain you're using, the soup will have to simmer for anywhere from 30 minutes to an hour. Usually the package will have proper cooking instructions. For example, red lentils are soft and take only half an hour. Green lentils and harder and take 45 minutes to an hour. Barley also takes about 40 minutes. If you want to add some potatoes (as I did in this farmer's market soup) cut them up into chunks and add about 10-15 minutes before you expect the grains to finish cooking.
6. For a smooth soup, transfer to a blender and puree in batches. Afterward, return the soup to the pot to heat it through and add any additional salt and pepper.

There you have it...a basic guide to making a simple soup any day of the week.

Red Lentil Soup

It's official...my family has gone lentil crazy. My parents went to the health food store last weekend and bought what seemed to me like a year's supply of lentils. Afterward, they followed their successful purchase with a trip to IKEA to buy storage containers for our now gigantic collection. I may be exaggerating the amount of lentils currently in our house...but not by much. In truth, I'm happy that they bought all of those lentils because I really enjoy the taste and it is a very healthy legume packed with lots of protein.

My first attempt at cooking the lentils came in the form of red lentil soup. Red lentils are quite soft and therefore become mushy when cooked; this makes them ideal for soups. Unfortunately, their mushy quality tends to result in a thick stew more often than a liquid soup. However I was determined to make my soup "soupy". I think that I achieved my goal pretty well; the soup was definitely chunky, but not too thick and stew like. It still had a lot of liquid in the end and that made me happy.

The soup was so well received by my family that it caught me off guard. I have only recently started making soups and some of my recipes require tweaking. This time, however, everyone ate the entire soup up as soon as I made it. It makes me proud to know that my soup skills are improving.

Red Lentil Soup

• 2 cups red lentils, rinsed and drained
• 1 large onion, finely chopped
• 2-3 carrots, finely chopped
• 2-3 ribs of celery, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 tsp paprika
• 1 tsp cumin
• 2 tbsp tomato paste
• 2 L (6 cups) chicken or vegetable stock
• 1 lemon, juiced
• Olive oil
• Salt and pepper to taste
• Optional: 1/4-1/2 tsp red chili flakes

1. In a large pot, saute the diced carrots, onion, garlic, and celery for 3-4 minutes over medium heat until the onion starts to become translucent.
2. Add the paprika, cumin, and chili flakes if using and cook over low heat for 6-8 minutes.
3. Stir in the tomato paste and cook for an additional minute.
4. Add the lentils and stock and bring to a boil.
5. Reduce the heat to a simmer and cook for about 25-30 minutes until the lentils are soft and mushy. Keep the pot partially covered and stir the soup occasionally.
6. If you like a smoother consistency, puree the soup in batches using a blender and then return to the pot. I prefer the chunky soup so I left mine as is.
7. Add lemon juice and season with salt and pepper to your liking.
8. Serve the soup with crumbled feta or a dollop of sour cream/yogurt as well as some fresh chopped herbs, such as dill or cilantro.

Stuffed Zucchini with Vegetable Rice and Cheese

I actually discovered the idea of a stuffed zucchini a while ago, back in the summer, but never got around to making it until just now. While shopping at the grocery store I saw these huge zucchini and knew they would be perfect for stuffing because they provided a good portion size. Making these stuffed zucchini also provided me with a great opportunity to use up a lot of miscellaneous pantry ingredients that we had lying around. The beauty of this recipe is that you can put virtually anything you want in the stuffing and then just bake it.

Originally I was going to create something similar to my orzo stuffed peppers but then I decided to use rice instead of orzo. I rarely cook rice and the few times that I have made it I always used the stove. This time, however, I wanted to try using our rice cooker. My brother informed me that "rice expands thrice" as he was taught in his foods class. Well, I don't know if I prepared my rice incorrectly or whether he was mistaught, but my rice barely expanded twice. To make up for my little amount of rice I compensated by adding more vegetables to the stuffing, which no one seemed to mind.

In the end, the stuffing was quite delicious and I think that in the future I might make it as its own separate dish, without going through the extra step of scraping out the zucchini, stuffing, and baking it. Still, the zucchini provided a nice presentation and was already pre-portioned. If I do repeat the process with the zucchini, I think I might also season it a little with some spices, along with salt and pepper, before baking it to give another layer of flavor.

Stuffed Zucchini with Vegetable Rice and Cheese
Note: These are the vegetables I used because this is what I had on hand. Other good additions or substitutes include peas, peppers, beans, etc.

• 3 large zucchini
• 1 cup uncooked rice
• 1 1/2-2 cups water
• 1 large onion, chopped
• 1 cup carrots, chopped
• 1 8 oz (227 mL) can sliced water chestnuts, chopped
• 1 12 oz (341 mL) can whole kernel corn
• 1 cup grated cheese + some extra for sprinkling on top
• Salt and pepper to taste
• Olive oil
• Optional: 1-2 tsp Worcestershire sauce

1. Start by cooking the rice as it will take the longest. If using a rice cooker, simply rinse the rice with cold water until the water turns clear then put into rice maker and cover with water. I'm not an expert on the water to rice ratio, but generally it is recommended to use 1 1/2 to 2 cups of water for each cup of rice, depending on how sticky you like it (the more water, the stickier the rice). If using the stove, bring the rice and water to a boil then reduce the heat and let it simmer, covered, for about 25-30 minutes, or until the rice has absorbed all of the water.
2. Wash the zucchini and cut in half lengthwise, making sure to cut the ends off as well.
3. Using a large spoon, scrape out the insides of the zucchini and set aside. Place the zucchini on a baking pan and brush with some olive oil. Sprinkle with some salt and pepper and add any other spices you wish.
4. Bake at 350 degrees Fahrenheit for 10 minutes.
5. As the rice cooks, prepare the rest of the stuffing by chopping the zucchini flesh and sauteing with the chopped onions over medium heat for about 10 minutes. Stir the mixture occasionally and season with salt and pepper.
6. Add the rest of the vegetables and continue to cook for another 8-10 minutes, or until all of the vegetables are soft.
7. Once the rice is cooked, add it to the vegetables and mix it around. Add the grated cheese and mix thoroughly. If you want, add a little Worcestershire sauce as well for a little extra flavor. 
8. Stuff the zucchinis with the vegetable rice mixture and sprinkle some extra cheese over top. Return to the oven and bake at the same temperature (350 degrees Fahrenheit) for 20-25 minutes.

Zucchini and Carrot Ribbon Salad

Most often when my family eats dinner we always make the same salad to go with it: tomatoes, peppers, cucumbers, balsamic vinegar. It has become a staple salad in our family with a couple of additions at times such as pickles, avocado, feta cheese or some leafy greens. However, for the most part, it stays the same and we all enjoy it.

Last week, I decided that I wanted to try and make something different, spice up our lives a little. I tried making this ribbon salad using our vegetable peeler and random ingredients I found in the fridge. The end result was a yummy salad but my ribbons did not turn out the way I had wanted. All of my ribbons turned out thin and without a border. Perhaps if I had been using a cheese grater or a vegetable thinner that was wider I could have made those beautiful zucchini ribbons with the dark fringes. Also, the ribbons were a little long which made me wish I had cut them down a little. Still, I was happy with the taste of the salad and I think I enjoyed it even more the next day when it was cold.

Zucchini and Carrot Ribbon Salad
Note: The listed quantities are all estimations except for the zucchini and carrots; I added the ingredients until it looked right in the salad.

• 2 medium zucchini
• 4 medium carrots
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup olives, chopped
• 1/2 cup pine nuts
• Goat cheese or feta cheese chunks
• Salt and pepper to taste
• Olive oil

1. Using a vegetable peeler, cut the zucchini and carrots into long, thin ribbons and set aside. You can keep the cores to use later in something else.
2. In a large skillet, heat up some olive oil over high heat. Add the ribbons and reduce the heat to medium.
3. Toss the ribbons around in the olive oil and continue to heat until just tender, about 3-5 minutes. Season with salt and pepper while heating.
4. Pour the contents of the skillet, oil included, into a salad bowl and mix in the rest of the ingredients.