Category Archives: Dips & Spreads

Faux Stowe Fruit, Nut and Rosemary Crackers

My friend Brianna sent me a recipe recently (the one below this one). It is reminiscent of Leslie Stowe Raincoast Crisps – but better – and cheaper. This recipe makes 3 loaves. Use one, keep the other two frozen till you need them, or half this recipe and make two smaller loaves. I decided to give it a try however I didn’t have all of her ingredients. I simply substituted what I had in the kitchen and came up with a really nice combination. These are great paired with any kind of cheese or used for dipping. Sorry! Not a whole lot of pictures for this recipe.

Faux Stowe Fruit, Nut and Rosemary Crackers

2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1/2 cup plump golden raisins
1/2 cup currants
1 cup chopped pecans
1 cup chopped pistachios
1/4 cup chopped dates
1 cup chia or flax seeds, coarsely ground
3 tbsp minced fresh rosemary
Pre-heat oven to 350F.
In a large bowl, stir together first four ingredients.
Add buttermilk and honey, stir slightly.
Add rest of ingredients and stir until just blended (it will be quite wet).
Pour batter into three greased bread pans. Fill each pan to about 1.5
to 2 inches deep.
Bake for 45 minutes and let cool on rack.
Freeze for at least an hour or until a loaf is needed.


Thinly slice with a bread knife and lay on a cookie
sheet. Bake for 15 minutes, flipping crackers over halfway through
baking time. Let them cool and then store in airtight container.

OR!!

2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1 cup raisins
1 cup chopped nuts
1 cup toasted pumpkin seeds
1/4 cup sunflower seeds
1 cup flax seeds, coarsely ground
2 tbsp minced fresh rosemary
Cooking instructions same as above.

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Filed under Appetizers, Breads, cheese, Cookies, Dips & Spreads, Snacks, Vegetarian

Sweet n’ Spicy Roasted Salsa

A recent¬† trip to Austin Texas made me revisit my love of homemade salsa. I have a good standby roasted salsa recipe that my friends love, but why not expand my repertoire? At 8am I sat on my pal Mia’s couch and chomped on chips and a salsa i found in their fridge (yes I eat chips and salsa for breakfast). It was super tasty for store bought salsa and upon looking at the ingredients I saw carrots! Carrots in salsa?? Back home now in rainy Vancouver Canada I decided to try and recreate the flavour for you all to enjoy. So here we go!

Sweet n’ Spicy Roasted Salsa

Ingredients:

1 corn cob
1 jalapeno pepper
3 hot skinny peppers (see pictures, no idea what they are called)
4 cloves garlic
1 large onion
1/2 a large carrot sliced (see pic)
5 to 6 tomatoes (have an extra fresh one to add if it gets too spicy)
1 cup chopped cilantro
1/2 lime juiced
1 1/2 teaspoons salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder


Heat oven to broil. Place onion (peeled and cut in half) carrots chopped (see pic) and tomatoes on a cookie sheet. Sprinkle a little bit of olive oil on the carrots… Check on them every 5 minutes and turn them over to get them nice and burnt and roasted. Carrots will be done first – remove them when they look roasted.


Roast corn, garlic (leave skin on) and all of the peppers on a grill or in a frying pan (poke each pepper with a knife or they will explode while cooking). Peppers and garlic will be done before the corn, just set them aside when they are cooked.

When tomatoes and onions are all roasted and toasty put them into your food processor along with the carrots, peppers, garlic, lime juice and spices. Pulse till mixed well, but not super smooth. You want some texture.

Add spices and corn that you have chopped off the cob and the cilantro. Briefly pulse for a few seconds.

And that’s it! My favorite chips are Tostitos Multigrain. They are a little sweet and perfectly salty.

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Filed under Appetizers, Dips & Spreads, Vegan, Vegetarian

Roasted Salsa

I spent five unexpected years of my life in a small city outside of LA in my 20’s. While there I rubbed shoulders with some amazing Mexican women that knew how to make an amazing variety of salsa to go with their amazing Mexican food. Amazing amazing amazing. The one recipe that I took home with me was the following and it is often requested by friends and family. It’s a roasted salsa with simple ingredients and easy preparation.

Ingredients:

6 or 7 Roma tomatoes (try to pick ones that are the same size. If there are no Roma use small tomatoes)
2 to 3 jalapeno peppers
1 bunch of cilantro (aprox 1 cup chopped)
1 medium yellow onion (aprox 2 cups coarsly chopped)
lime (optional)
1 tsp of salt

Over medium heat in a large frying pan place all of your tomatoes and peppers. This roasting process takes time, but you don’t need to watch them like a hawk.

You want every side of the tomatoes and peppers to brown and blacken. The tomatoes will start to sizzle and spit and crack open, making a royal mess of your pan. The peppers will be done before the tomatoes; when they are soft and chared put them aside. The roasting takes just over a half hour.

Chop up your onion and cilantro. Get out your blender. When tomatoes are done place them into the blender (I leave the skins on as they give the salsa a smoky flavor). Next add coarsely chopped peppers (withhold one of them till the end just incase you make it too spicy, as all peppers are different in the heat department) and then the onion and then cilantro.Yes,  you will cramming it into your blender!

Now, you don’t want to pulverize the salsa, so blend on a low setting, stopping every now and then to mix it around by hand. When it’s almost done add a teaspoon of salt and give it another quick blend. Now give it a taste (be careful not to use the samespoon twice. Your saliva will make the salsa go off in the future)

A note on adding 3rd pepper and extra salt: I would wait until the salsa has cooled down. One too many times I have added that extra jalapeno pepper and teaspoon of salt only to notice that I had sent it WAY over the heat and saltiness scale after it had cooled down. So, if you can wait – WAIT.

Pour into an airtight container for fridge storage (after letting it cool down) and add a squeeze of lime (optional, I’m not a huge fan of lime in my salsa). Wait for it too cool down before serving with tortilla chips, burritos etc…

A note on tortilla chips: I’d say I’m pretty picky when it comes to my chips. I’m a purest in many ways. I can’t STAND flavoured tortilla chips! I can’t stand under salted chips as well. A while ago I discovered Tostitos Multigrain Tortilla Chips and I fell in love! They have the perfect amount of salt on them and the multigrain adds a touch of sweetness that goes well with my salsa. Give them a try? They are also GREAT for crushing up and being used as a breading on chicken, fried zuchinni etc..

Anyways! I hope you’ll give this salsa a try the next time you need something tasty to adorn your chips or Mexican fare! FYI, add a scoop or two of this to your guacamole – it rocks for added flavor! *d

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Filed under Dips & Spreads, Vegetarian

Garlic Confit

Ohhh Garlic, how I love thee. i most likely use you too much but who cares? OK maybe the people I need to speak to after eating you.

This oil will add a whole new depth to your cooking. Basting veggies? Making garlic bread? No fear! This is the oil for you.

Ingredients

Peeled garlic cloves
Olive oil

I like to chop off the root ends of the cloves as it makes them easier to peel. Put the garlic under the flat side of your knife and give it a quick slam. The peel is now easily pinched off.

Pop the cloves into a saucepan and almost cover them with oil. Set your timer for 30 minutes and cook over low to medium heat. Let them start to sizzle and then reduce the heat. You don’t want them overcooked, you just want them soft and spreadable.

Pour into an old jar and use whenever you feel fit! Great on pizza crust or a toasty baguette.

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