Little Bit of This; Summer Meal Salad


Something wonderful about summer and forgetting about dinner.
An abundance of fresh food everywhere, leftovers from the weekend BBQ and a handful of herbs can create a quick, satisfying and remarkable dinner.

After grilling corn and attempting a sweet chili lime glaze recipe to serve up, I had one cob left over and a recipe that still needs a bit of tweaking for my tastes. I trimmed the cob of the kernels and, since it was already a little seasoned, I had a salad in mind. Dinner also left over a roasted red pepper, which was easy enough to dice, toss in a little handful of the bolting cilantro and I had a flavour direction for something.

For our next days lunch, I still needed a bit of protein and a bit of everything in between, so I grabbed for the quinoa. It’s quick cooking, so it gave me just the right amount of time I needed to toss together a dressing. Tossed together with a couple of handfuls of my favourite baby spinach and this salad was ultra quick, summery and so tasty.

SUMMER CORN & QUINOA SALAD

1 Cob of Corn, preferably grilled, shucked
1 Sweet Red Bell Pepper, roasted with the skin removed
2 Tablespoons Cilantro, packed, finely chopped
1 Cup Quinoa
2 Handfuls Baby Spinach Leaves, about 2 cups

DRESSING

Juice of One Lime
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander Seeds
1/8 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste
Whisper of Cayenne Pepper (less than a pinch)

Rinse the quinoa well and leave it to soak in a mesh colander for about 3 minutes.
Combine the drained quinoa with 2 cups of boiling water in a medium saucepan.
Cover and reduce to a simmer for about 7 minutes.
Lift the lid and check in on the quinoa. The water should be mostly absorbed and appear fluffy. If not, cover again and continue to cook for a couple of minutes more.
Once the water has been absorbed, fluff with a fork and leave it to cool while you prepare the remainder of the salad.
Skin, seed and dice the red pepper, added it to the shucked corn, in a large bowl.
Rinse, dry and finely chop the cilantro, adding it to the corn and peppers.
In a small bowl or large measuring cup, whisk together the lime juice, and oil. Add the cumin, coriander, salt, pepper and cayenne. Mix well.
Measure out 2 cups of the cooked quinoa and add it along with the baby spinach to the corn mixture, stirring to combine.
Pour over the dressing. Toss to coat, but be gentle not to overly bruise the spinach leaves.
Taste and adjust salt and pepper, if necessary.*
Turn out to a platter to serve.

*If going vegetarian, about 1/3 cup of crumbled feta will make the salad sing.

Forbidden.


I never would have thought that summer BBQ’s would match up so well with Asian inspired salads.
I’ve tested this recipe a few times now at a few outdoor gatherings and I have to tell you, it held up pretty well beside the best of potato salads.

I’ve had this rice in my pantry collection for a while, you see I have a nasty habit of food shopping. Yes, admitted, I have more varieties of grains than summer sandles, which is so goes against all that is womanly. I just can’t help it though. Who knew there were so many types of quinoa, couscous or rice to be had and to hoard?

Black, or Forbidden Rice is an Asian heirloom variety of rice that is not glutenous and is very high in fiber as well as iron. It’s Forbidden name comes from it traditionally being served to the Emperors of Ancient China, thus being restricted from common consumption. Now, of course it can be found and even trademarked by a few different rice producers, sold in popular grocers and heath food stores.

Word to the wise though, check over your rice as you would lentils for forbidden objects, like pebbles. It’s heirloom and wholesome, right down to the ground it’s grown and what can get into it.

FORBIDDEN ASIAN BLACK RICE SALAD

2 Cups Black Rice, picked over
3 Cups Water
1 Yellow Pepper, finely diced
1 Red Pepper, finely diced
1 Large Carrot or a Handful of Baby Carrots, cut into matchsticks
3 scallions (green onions), finely chopped
Handful Thai Basil, about 10 leaves chopped

DRESSING

1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Freshly Grated Ginger, about a 1 inch knub
1 Clove of Garlic, finely minced
Zest of One Orange
Juice of One Lime
3 – 4 Tablespoons Agave Nectar, or to taste depending on how sweet you like things

Combine the sesame oil, soy sauce, ginger, garlic, zest, lime juice and agave with a whisk or a hand immersion blender until smooth. Reserve.
Check the rice over for pebbles or other impurities.
Rinse the rice, then leave it to soak for about 5 minutes. Drain well and add to a large sauce pan with a tight fitting lid.
Cover the rice with the 3 cups of water and bring it to a boil, stirring occasionally.
Reduce the heat for a low simmer and cover for about 25 minutes.
Remove from the heat and leave it covered for another 5 – 10 minutes.
Fluff with a fork and transfer the cooked rice to a large mixing bowl.
Drizzle over the prepared dressing then add the diced pepper, carrot, scallions and basil.
Toss well to combine the vegetables with the rice.
Garnish with additional citrus zest or basil leaves if desired.
No need to cool. Best served at room temperature, making it a perfect summer outdoor salad.

Rosemary Walnut Kalamata Olive Miniature Madeleines


After a few email and requests to bake another batch, I wanted to jot down this easy recipe for a super savoury quick bread.

I’d served these up with the Creamless Potato Leek Soup a little while back but I’m sure that they’d also be great as a muffin with a salad. The flavour combination goes really well with one another and isn’t overpowering. These easily complement a simpler fare, heightening it to something a little more special. But then again, don’t most baked goods?

Very light, tender and flavourful… plus a bit addictive, especially in their petite portion sizes.


Continue reading Rosemary Walnut Kalamata Olive Miniature Madeleines

Latkes With Pomegranate Quince Chutney


I love latkes. It’s almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I’ve had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one.

Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there’s something about the salty grease that goes so well with a little tartness.

For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish.

It was pretty good. I ate the whole plate.
… But after I was done, I thought I might just make another batch, maybe even double it – to share.
The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.


Continue reading Latkes With Pomegranate Quince Chutney