Wednesday, September 28, 2016

zucchini pakora

We have been trying to use up the zucchini from the garden before the cold sets in. We have roasted them, grilled them and of course put them in loaves. Here is another way to use up that zucchini - pakora! I'm pretty sure Q ate most of these. He doesn't like onions but these were so tasty, the fact that they were in there didn't bother him at all.


These golden balls are easy to fry up and filled with deliciousness. The addition of baking powder makes them a little puffy. The pakora make a great appetizer or snack and are even tastier when dipped in tamarind chutney.
Zucchini Pakora

2 cups gram flour (chickpea flour)
1 small onion, sliced
1 cup zucchini, grated
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1 1/2 tsp crushed ginger
1 1/2 tsp crushed garlic
1 small egg
1/2 cup water 
1/2 tsp baking powder

Combine the flour with the spices, egg and vegetables.  Slowly add the water mixing until it forms a batter. Add the baking powder and mix well. Drop by spoonfuls into hot oil until golden. Enjoy with tamarind chutney.


Wednesday, September 21, 2016

this weekend in yyc

There are a lot of things happening this coming weekend in Calgary. So many great events, can't wait!

YYC Pizza Week (#yycpizzaweek)
This is the third year for YYC Pizza Week which runs from September 23 - October 2. With almost 50 destinations participating, this event raises money for not one, but two charities in the city - Calgary Meals on Wheels and 100 Men Calgary. Grab a friend and feel good about all the delicious pizza options. Check out the website for more info.


Calgary Home + Design Show (#CHDS16)
The Calgary Home + Design Show runs from September 22 - 25 at the BMO Centre. Calgary's top chefs will be on hand for some cooking demos on the Trail Appliances Cooking Stage. Chefs Neil McCue of Whitehall, Paul Rogalski of Rouge and Duncan Ly from Foreign Concept will be a treat for all the local foodies. And of course, I can't wait to check out all the great ideas to beautify and decorate my house. Be sure to check out Cory Christopher, who showed me how to make this beautiful terrarium! Buy your tickets online and save $3. Visit calgaryhomeanddesignshow.com for more info.


7th Annual Food for Thought event (#FoodForThought)
On September 25, REAP Business Association is hosting one of Calgary's favourite food events. This event boasts 22 sampling stations and emphasizes how local food and sustainable practices make a difference. I love that this is a family-friendly event so even my little foodie can enjoy it! Click here for more information and to purchase tickets.


Monday, September 19, 2016

broccoli and cheddar soup

On a recent trip to Vegas, while waiting for our flight back, I enjoyed some broccoli and cheddar soup. It had been a long time since I had that type of soup and I thoroughly enjoyed every bite. I have stayed away from making too many cheesy things since it can't be enjoyed by all of us but lately there are some great lactose-free cheese options. Since broccoli is one of the vegetables that my kids will actually eat, I thought this was something I really wanted to try at home.


I made this soup last month and it was a keeper. The cheesy broth with chunks of broccoli was tasty and comforting. This paired deliciously with the homemade cheddar crackers - there's no such thing as too much cheese, right? This will definitely be keeping us warm during those cold days of Fall and Winter.


I'm happy to be participating in the Canadian Food Creatives Autumn Soup Collaboration. Thanks so much to Diana for hosting! Check out all the fabulous recipes and see this recipe below.



Broccoli and Cheddar Soup

Oil or butter
1 small onion, chopped
1/4 cup flour
2 cups milk
2 cups broth
1 small broccoli, chopped
2 1/2 cups Cheddar cheese
salt
pepper

In a pot, heat some oil and saute the onion until translucent. Add some more oil or butter and cook the flour. Whisk the milk into the flour, then the broth, stirring constantly to make sure there are no lumps. Let the broth mixture cook for ten minutes. Add the broccoli and cook until the florets until tender. Stir in the cheese and season with salt and pepper. Serve with crackers or bread.

Friday, September 16, 2016

nutella ferrero no churn ice cream

It's been a great few days, weatherwise. If you don't look at the yellowing leaves, you may almost forget that Fall is on it's way. We are taking full advantage of the heat and sunshine, and using it as a great excuse to eat some ice cream.

I think this is my new favourite. I'm totally loving the no churn aspect. No worrying about chilled bowls and being able to just make ice cream anytime. This dessert combines my favourite things - Nutella and Ferrero Rocher. The result is creamy, decadent, and so satisfying!



Nutella Ferrero No Churn Ice Cream

2 cups whipping cream
1/2 can condensed milk
1/2 cup Nutella
5 Ferrero Rocher chocolates, chopped

Whip the cream. Once whipped, add the condensed milk and Nutella and gently fold. Add the chopped chocolate and pour the mixture into a loaf pan or an 8" x 8" pan. Let freeze for a few hours or overnight.

Wednesday, September 14, 2016

bruschetta

We learned a lot from this year's garden. We had some hits and some misses and know what we want to focus on for next year. We had success with our tomatoes so we will definitely be planting those again.

One of my favourite things to make with the ruby gems is bruschetta.


With bruschetta, there are no rules. Like garlic? Add as much as your heart pleases. We like lots. Want a crunch? Add an onion. Or don't. It's really what you want. To make this batch, I cut up some tomatoes into halves and quarters. I added a small onion, a couple cloves of garlic, a glug of olive oil and a splash of balsamic vinegar. I finished it off with ribbons of basil and a sprinkling of salt. This was served on toasted baguette and was oh so good! A great way to use up all those garden tomatoes.

Monday, September 12, 2016

cheddar crackers

It's getting cold. As much as I want to hold on to summer, there's no denying the chill in the air. Reports of snow on it's way make me want to get cozy and enjoy comfort foods like steaming hot soup.


What goes great with soup? Crackers! Bowls of delicious broth topped with buttery cheddar crackers. Yes please! These crackers are topped with nigella seeds giving it an extra burst of flavour. Not only are these crackers super easy to make, they are great on soup, a nice addition to any charcuterie board and they make the perfect snack!


Cheddar Crackers

1 cup flour
2 cups grated cheddar cheese
4 TB butter
4 TB cold water
1 TB nigella seeds

In a food processor, pulse the flour and the butter. Add the cheese and pulse again. Add the water one tablespoon at a time until the dough forms into a ball. Wrap the dough in plastic wrap and chill for half an hour. This will make the dough easy to roll. Roll the dough, sprinkle the nigella seeds and roll again. This will allow the seeds to stick right to the dough. Cut into squares, or use a cookie cutter for your desired shape. Bake at 350 degrees for 10-15 minutes.



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