Fruit and Nut Crisps

I made these crisps over the weekend and was planning on bringing them with me to a "wine and cheese" social but they took longer to make than I anticipated so I made cinnamon rolls instead and saved these for home. My mom was quite ecstatic actually when she found out that we would be keeping the crisps for ourselves. She looked at me in disbelief as she said "We get to keep them, all of them?...You're not taking them anywhere?" She was skeptical because lately I have been on a baking streak but all of the baked goods were made for various functions I was attending, and therefore not for my family to eat.

Despite not bringing the crisps to the social everyone greatly appreciated the cinnamon rolls and they turned out to be the only dessert item at the event. The next day I finished baking the crisps and I am so pleased with how they turned out. These crisps are exactly like the fancy crackers that people splurge on at $7-$8 a box containing about only twenty total. In fact when my friend came over and tried one she commented that they tasted even better than the store-bought variety.

The great thing about making these yourself is that you are in complete control of the flavors and ingredients. The base recipe can be added upon using any combination of fruits, nuts, and seeds. As pictured above, I made two different varieties: dried cherry, cranberry, pistachio (left) and almond, raisin, rosemary, pumpkin seed (right). Both sets turned out very crunchy (and obviously crispy) but the rosemary one was more popular. Even so, the crisps were eaten quite fast as my brother noted that they were kind of addictive...it was hard to stop after just one.

Fruit and Nut Crisps
Makes about five dozen.

Base Recipe

• 2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup ground flax seed
• 1/4 cup sesame seeds

Suggested Add-Ins

• 1/2 cup roasted pumpkin seeds, sunflower seeds
• 1/2 cup chopped almonds, hazelnuts, walnuts, pistachios, pecans....
• 1/2 cup raisins, dried cherries, cranberries, apricots, figs, dates....
• 1 tbsp chopped fresh rosemary, thyme, mint, basil....

Pick any combination to add focusing on at least one nut and fruit addition (though more is also good)

1. In a large bowl combine all of the base ingredients until a batter forms. 
2. If making two different varieties, split the batter in half and mix the desired add-ins into each half.
3. Pour out the batters into two 8" x 4" greased loaf pans and bake at 350 degrees Fahrenheit for 30-35 minutes, or at until the loaves are golden and springy to the touch.
4. Remove the loaves from the pans and cool on a wire rack. Once significantly cool, wrap each loaf in plastic wrap and stick into the freezer.
5. After several hours or even the next day, remove the loaves from the freezer and slice as thinly as possible. Place the slices in a single layer on an ungreased baking tray and bake for 15 minutes at 300 degrees Fahrenheit. Flip each slice over and return to the oven for another 10 minutes, or until crisp and deeply golden.

Note: The loaves are much, much easier to slice if they are cold therefore I suggest preparing the loaves well in advance and keeping them in the freezer until ready to bake the second time. If tightly wrapped, the loaves can stay in the freezer for up to two months. Simply partially thaw them on the counter before beginning to slice and bake.

Thai Red Curry Stir Fry with Tofu and Vegetables

When I first made this dish I resigned myself to not blogging about it because it hadn't turned out like I had envisioned it, but then after my mom tried it and I tasted it again the next day it grew on me. The truth is that I have always been tempted to cook tofu but the few times that I've done it have always resulted in mixed reviews. In fact just last week I tried to make Pad See Ew, my favorite Thai noodle dish, with tofu instead of chicken. Unfortunately, the noodles clumped together and in the end it became more of a egg-covered noodle dish with bits of tofu and broccoli surrounding it rather than an integrated meal.

Despite my failed attempt, I decided to try my hand at cooking tofu once again and asked my mom to purchase some more at the store. I thought that maybe if I went with extra firm tofu I wouldn't face the problem of having soggy tofu pieces. Also, the recipe I found seemed to have a lot of strong spices which I thought would help to give the tofu some flavor. It turns out I was right about the strong flavor...the red curry sauce with the coconut milk had a great creamy texture and a bit of a kick as well. However I was wrong about the tofu: it didn't absorb the flavor of the sauce and despite sitting overnight in the fridge it stayed pretty bland. While all of the vegetables had soaked in the spices the tofu remained unchanged; firm, but ultimately still just plain cubes made of soy.

After taking my two recent tofu experiences into account I think that I will step away from tofu for now. Knowing myself, I will probably come back to it at a later date a few months from now with new confidence that I can in fact prepare a great tasting tofu dish. But for now I'll stick to other proteins instead. Despite my disappointment with the tofu I still enjoyed the actual flavor of the dish and I think that next time I might make it with the vegetables alone or add some chicken in place of the tofu.

Thai Red Curry Stir Fry with Tofu and Vegetables

• 2 large shallots or 1/2 large onion, chopped
• 1 Japanese eggplant, halved lengthwise, then cubed
• 1 small broccoli bunch, cut into florets (about 2 cups)
• 1 tbsp red curry paste
• 2 tsp fresh ginger, minced
• 1 12 oz (400 mL) can coconut milk
• 2 tbsp fish sauce 
• 1 tbsp brown sugar
• 2 bell peppers (red, yellow, or orange), thinly sliced
• 2 stalks celery, sliced 
• 1 lime, juiced and zested
• 1 package (350g) extra firm tofu
• Vegetable oil

1. Prepare the tofu by removing from its packaging and rinsing slightly. Wrap in paper towels and then place under a heavy weight (such as a pot filled with water) for at least 30 minutes to remove excess moisture. Once drained, cut the tofu into small 1/2" cubes and set aside.
2. In a large skillet heat the oil over medium heat until hot. Add the shallots or onion and cook until translucent, about 3 minutes.
3. Add the eggplant and cook until soft, about 3-5 minutes.
4. Add the red curry paste, fresh ginger, and coconut milk stir to incorporate. 
5. Bring the mix to a boil for 1 minute then add the lime zest and juice as well as the fish sauce and brown sugar. Stir well to mix everything together.
6. Add the peppers, celery, and broccoli and stir to coat evenly with the sauce. Reduce the heat to a simmer and cover.
7. Meanwhile, brown the tofu cubes by lightly sauteing over high heat. You may use a little oil if you wish or the tofu can be "dry-fried". The important thing is to keep turning the tofu pieces so that they all become brown on the outside.
8. Once the tofu cubes have browned add them to the skillet with the sauce and vegetables and stir well to coat.

Note: If using chicken instead start by cooking bite-sized pieces in the skillet until cooked through (no longer pink inside). Remove from the pan and drain the excess fat then continue with the rest of the recipe. Once the last vegetables have been added allow them to soften for about 5 minutes in the covered skillet before returning the chicken to the pan and mixing to incorporate.

Lemon and Rosemary Chicken

I made this chicken dish for dinner a couple of nights ago and it was one of the most successful dinners I have cooked in a while. That's not to say that my family doesn't enjoy my cooking but lately many of the items I have prepared have either been repeat recipes or new ones that were only "okay". However the enthusiasm my family showed with this chicken blew me away and made me very proud. In fact, I was sitting one night and eating it and said something along the lines of "Hmm, this actually tastes quite good", to which my brother immediately replied "Of course it tastes good, you're surprised?" That comment definitely made my night!

Equally well received as the chicken was the Israeli couscous I prepared alongside it. I've had Israeli couscous in the past but I never realized that it's actually just pasta in the shape of tiny little balls, reminiscent of pearl barley. I prepared it using chicken stock and then added fresh Italian flat leaf parsley and pine nuts. It wasn't anything too special but everyone loved it so much that it was finished within a day and I had to make more the next day. The overall meal turned out so well I think it won't be long before my family asks me to prepare it again.

Lemon and Rosemary Chicken

• 8 boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 2 zucchinis, cut in half lengthwise then sliced
• 1 lemon (cut three slices then juice the rest)
• 2-3 small branches of Rosemary
• 2 cups chicken stock
• Salt and pepper
• Olive oil

1. In a large pot, warm up some olive oil over medium heat then add the chicken and cook until nicely browned. Remove the chicken from the pot and set aside (the chicken doesn't have to cook all the way through).
2. Drain the fat from the pot and heat a little more olive oil over medium heat. Saute the onion until translucent, about 3 minutes, then add the garlic, zucchini, lemon slices, and rosemary. Stir everything together and continue to cook until the zucchini softens, about 3-5 minutes.
3. Return the chicken to the pot and add the chicken stock and lemon juice. Mix everything to incorporate all of the ingredients then turn the heat down and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Quinoa Cakes with Poached Eggs

Yesterday for breakfast I decided to make these quinoa cakes which I had seen about a month ago on one of my favorite websites Annie's Eats. Previously, I had only made quinoa in a salad type capacity so I thought it would be fun to try something new with it. Also, seeing as how it's considered a super grain I would like to incorporate it more into my diet.

I have never actually made patties before, such as hamburgers, so I found it a little difficult to shape the patties and keep them from falling apart. The original directions in the recipe were to fry the quinoa cakes until golden on both sides. After attempting to fry one and having it fall apart on me I decided to go in a different direction. Instead, I shaped all of the patties and then baked them on trays lined with parchment paper and a little non-stick cooking spray (just in case). The result turned out crispy and I felt even better knowing that the recipe was made healthier by avoiding the frying.

I have to admit that the quinoa cakes tasted quite plain on their own. Even though they included shallots, chives, cilantro, and Parmesan cheese there was not much seasoning other than salt and pepper. The poached egg on top was nice because the egg yolk, once broken, seeped into the quinoa cake and gave it more flavor. I also enjoyed the cakes the next day with a sunny side up egg rather than a poached egg but the effect was just the same.

I think that next time I will add some more seasoning to the quinoa mixture itself, such as cumin or red pepper flakes, so that the cakes stand up on their own a little more in terms of flavor. Still, it was nice to have something different for a change and I also appreciated being able to eat the poached egg with something other than toast.

Quinoa Cakes with Poached Eggs
Makes about 10 palm-sized cakes

• 2 cups cooked quinoa (for directions on how to cook click here)
• 3 eggs, slightly beaten
• 1/3 cup (about 2-3 stalks) fresh chives, finely chopped
• 1/3 cup (about 1/8 of a bunch) fresh cilantro, finely chopped
• 2 large shallots, finely chopped
• 3 cloves garlic, minced
• 1/2 cup bread crumbs (I used Panko)
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste
• Eggs and vinegar (for poaching)

1. In a large bowl combine the quinoa, chopped herbs and onions, garlic, Parmesan cheese, and beaten eggs. 
2. Mix in the bread crumbs and stir gently to incorporate.
3. Line a baking tray with parchment paper and spray with non-stick cooking spray or brush with a little bit of olive oil. 
4. Take large handfuls of the quinoa mixture and form into patties roughly the size of your palm. Place on the baking tray and repeat with the remainder of the mixture.
5. Bake the cakes at 400 degrees Fahrenheit for 10-15 minutes or until they are slightly golden brown. 
6. Meanwhile, to poach the eggs bring a small pot of water to a simmering boil. Add a splash of vinegar and a little bit of salt. Prepare the egg by cracking it into a small ramekin or bowl.
7. Once the water reaches a gentle simmer (not boiling) use a spoon or spatula to create a whirlpool in the middle then carefully slide the egg from the bowl into the center of the whirlpool.
8. If the egg sticks to the bottom of the pot, wait about 30 seconds then gently nudge it free using a spatula or slotted spoon.
9. The egg will be ready after 2-3 minutes, as soon as you see the egg white is completely solid and white. Carefully use a slotted spoon to lift the egg from the water and drain any excess liquid before placing on top of the quinoa cake.

Note: The poached eggs have to be made one at a time (otherwise it will be too crowded in the pot and the yolks will probably break when trying to remove them). If that seems like too much work another suggestion is to make the eggs sunny side up on a large surface big enough to accommodate more than one at a time. Also, the quinoa cakes should be eaten immediately after being topped with the egg otherwise the egg yolk won't have the same effect when broken into.

Chocolate Almond Florentines

Almost everyone has New Years resolutions and a very common one is weight loss. I myself have included this as one of my resolutions this year, but I'd like to think that I'm coming at it from a practical standpoint. Let's face it: I like to bake. I know myself and I know that I cannot eliminate baking, and therefore consuming baked goods, completely from my life because it is very intrinsic and important part of who I am. However, in light of this and my acknowledgement of such, I know that I can take certain steps to maintain my goal of weight loss and still enjoy baking.

I'm not going to lie and say that these cookies are good for you...they're cookies therefore they contain sugar therefore they are most definitely not healthy. Still, the amount of sugar contained in these cookies is quite minimal compared to many other cookie recipes and that definitely helps. Also, the key is to remember that everything is good in moderation. For example, rather than bake so often I try to release my creative juices through more cooking and less baking, all the while focusing on healthy recipes. In addition, I look for outlets for my baking such as meetings or gatherings I know I will attend where my baked goods will be welcomed. This allows me to fulfill my desire to bake while not being tempted to consume more than I should.

In all honesty, I came across this recipe for florentines prior to the New Year but I hadn't had a chance to make them, despite buying all of the ingredients. Once the New Year hit, I realized that this recipe fit the bill for my new approach to baking and so I decided to bake them last weekend. I must say they are absolutely delicious! The smoky flavor of the almonds is well complemented by the orange and lemon zests. Different family members preferred the plain vs. chocolate dipped variations. I personally enjoyed the plain florentine because the citrus flavor really stood out however my mother and brother, both chocoholics, liked the chocolate florentines better. I found that by dipping only half of the florentine in chocolate the cookie encompassed the best of both worlds.

If you are like me and wanting to lose some weight but can't entirely give up the baked goods I would highly recommend making these florentines. They were easy to make, required few ingredients, and left me with a slightly less guilty feeling after eating them compared to many other cookies.

Chocolate Almond Florentines

• 1 large egg white, room temperature
• 1/3 cup powdered sugar
• 1 3/4 cup sliced almonds
• Pinch of flaky sea salt
• Zest of 1/2 an orange
• Zest of 1/2 a lemon
• 1/2 cup semi-sweet chocolate, chopped

1. Combine all of the ingredients except for the chocolate in a large bowl.
2. Line a large baking sheet with parchment paper and brush very lightly with neutral oil, or spray with cooking spray.
3. Place heaping tablespoon-sized mounds of the almond mixture onto the baking sheet about 2-3" apart. It helps to dip your hands or the spoon, if using, into cold water so that the almonds don't stick.
4. Use a fork, dipped in the cold water, to flatten the mounds as much as possible, avoiding gaps in between the almonds.
5. Bake at 300 degrees Fahrenheit for 10-15 minutes, depending on the size of the cookies. The cookies should be golden brown across the top and will start to give off a smoky smell. 
6. Cool the cookies for a minute on the baking tray before transferring them to a metal rack to finish cooling and become crispy.
7. Meanwhile, melt the chocolate in the microwave at 30 second intervals until smooth, mixing in between. 
8. Once the cookies are crisp, dip half or the entire cookie into the chocolate and return to the wire rack so that the chocolate can harden.

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.