Wingin’ It Wednesday: Rooty Toot-Toot Soup

I made this as a fridge clean-out soup back before Christmas.  I had some beets left over from making lip gloss and I sure as heck wasn’t going to eat them as-is (because beets, to me, taste like dirt).  Couldn’t waste them, though.  Nope.  So I thought I would chuck them in a soup, hide the flavour that way, while revealing the lovely colour that they do have going for them.

First I chopped up an onion and sautéed it with garlic in olive oil until it was soft.  Then I added in chopped carrots, parsnips, and a sweet potato.

We’d had some steaks the night before and I’d fried up three from the package.  The leftover one had been rather runty and was so marbled I thought the Pie might find it too tough, so I basically minced it and chucked that in as well, with some beef broth.

Simmer that down until the vegetables are soft, then purée them with an immersion blender and shazam, cheery, rosy soup! If you find it a little thick, feel free to thin with water or more broth.

Cottage Pie

This is what we commonly refer to in our house as shepherd’s pie.  However, due to this usage, the Pie is convinced that traditional shepherd’s pie is made with ground beef, regardless of the fact that shepherds are generally focused on sheep, not cows.  There have been several arguments over the years.  He won’t even take Wikipedia as a definitive answer.

So.  Cottage pie.  A good way to use up leftover meat of any kind, and to encourage people to eat lovely potatoes.  This one we’re making with ground beef, and adding a few sweet potatoes to the mix.  The amounts I’ve used below are approximate, but make two good-sized dishes of the pie.

Start with 4 or 5 sweet potatoes.  Peel them, chop them up, and then boil them until they’re soft and mashable.

Then of course mash them, with a bit of butter.

While that’s on the go, you can finely chop 2 or 3 small onions and toss them into a large saucepan with some minced garlic and cook that until the onions are tender and translucent.

Add in about 1lb lean ground beef and stir that around until it’s cooked through.

Now, what I’m doing here is sprinkling about 1/4 cup flour onto my beef mixture.  For a gluten-free version, use corn starch.

Then use that same cup to scoop some of the cooking water out of your boiling sweet potatoes and add it to moisten the mix.

Chop up a few small carrots.

Add them, together with some frozen corn and frozen peas, to the meat mixture and stir around until they’re all separated and thawed.

Add some rosemary if you’ve got it.

Now you’re ready for assembly.  Gren seems to think that he is a viable receptacle for cottage pie.  He could be right. If it wasn’t for the corn and the wheat flour, and the fact that he is allergic to beef.

Spoon the meat and vegetables into the bottoms of your casserole dishes, filling about 3/4 of the way up. Then take your mashed sweet potato and smooth that over the tops.

Everything in there is cooked, so you will just need to heat it thoroughly when you cook it.  Using a glass casserole makes it easy to see if the mixture is bubbly.  These ones I froze for our parents to eat later.

Wingin’ It Wednesday: Sausage and Sweet Potato Stir-Up

This is an easy way to make sure you’re getting all your veggies in the winter time.

For this I diced up half an onion and chucked it in a large frying pan with some olive oil and a scoop of minced garlic.  Then I added one very large hot Italian sausage (in little bits) and cooked it through.  Toss in two finely sliced carrots, two handfuls sugar snap peas, and a finely sliced red pepper, and you’re almost there.  Let that cook a little until things are tender-crisp. Then I added in two small sweet potatoes that I had previously parboiled and stirred everything around with some salt and pepper.  Mmm, boy, it was good!

Lovers’ Sweet Potato and Mushroom Ravioli

We don’t tend to celebrate Valentine’s Day.  We’re totally broke, for one thing, and for another, we’d rather not have to spend a day doing obligatory and clichéed things to tell each other how we feel.  We do that on a daily basis anyway.

I am of course talking about our love for Gren.  Duh.  He’s so smooshy.  In the words of Cait, “I want to smoosh him.  With smooshes.”  We definitely smoosh him regularly.

In any case, because it’s expected of us (and because nobody ever wants to do anything with us on Valentine’s Day), we usually have a nice meal together and talk about how stupid this Hallmark holiday is.

If you are of the same bent, or if you love to do smooshy romantic things for your true love, why not make up some fresh pasta and go from there?

I figured I would give ravioli a try.  Why the heck not?

The ingredients for each component of this are so simple. The only one I really measured for was the pasta dough, because I’m not yet at the eyeballing stage for that.

For the ravioli filling:

You will need sweet potatoes, dried shiitake mushrooms (you can use fresh ones but I like the chewy texture of the dried ones), and roasted garlic.

Plop a handful or two dried shiitake mushrooms in a bowl of warm water and leave them for 30-60 minutes, or until all tender.  I find that placing a small plate on top ensures they all get evenly exposed to water.

While those are percolating, peel and cube a large sweet potato.  This one weighed in at 1 3/4lb.  Plop that in a pot full of water and boil until tender.

Drain the sweet potatoes and mash ‘em.

Take your hydrated mushrooms out of the water, cut off the woody stems, and chop them finely.

I found that after chopping, a quick sojourn in the food processor got them to the size I wanted them.

Save the water from your mushrooms — it makes a great vegetable stock.

I made this roasted garlic last week from three heads of garlic.  If you click on the link above you can see how I did it.  I’m going to use all three heads, because the Pie and I have been together for almost eight years, so it’s not going to matter how much garlic we consume.  Do exercise some caution if you’re new to the relationship and you’re still trying to impress … Though I suppose if you both consume the same amount of garlic it really doesn’t matter, does it?

Anyway, I plopped that in the food processor as well (with a drop of olive oil) and came out with a lovely aromatic paste.

In a bowl, combine your mashed sweet potato, the minced mushrooms, and the garlic paste and season to taste with salt and pepper.

Stir that around and set it aside.

For the ravioli pasta:

For this you need durum semolina flour, salt, and eggs.  Semolina is perfect for making pasta because it has an extremely high gluten content, which means that your pasta will stay cohesive even when immersed in boiling water.  That is kind of important.

So take 3 eggs and whisk them together with a pinch of salt.  I like to add in a few drops of olive oil, as well, for smoothness.

Pour 2 cups durum semolina flour on a clean work surface, make a well in the centre, and pour in the eggs.

Sorry, I couldn’t resist.  I wish I’d thought of it sooner so I could have made a better heart.

Using a scraper and/or a fork, gradually incorporate the eggs into the flour until you have a coherent ball.

I used some regular all-purpose flour at the end, just to reduce the tackiness of the dough a bit.  You will want to knead it for about 10 minutes, just to get all the gluten working for you.

Wrap up your final ball and let it rest for about 20 minutes.

Cut your dough into manageable sections.  I cut mine into four.  Flatten out your first section enough so it fits into your pasta machine.  If you are rolling it out by hand, have fun with that.

I prefer my pasta maker.

I cut my strips in half, so that I could fold the second half over the top half like a mirror image.  Though it does help if your top half is slightly bigger than your bottom half.

Put little dollops of your filling on your bottom sheet with enough space in between so you can cut them easily.

Carefully line up the top half and lay it over the filling.

Working from the inside out, gently stretch and press the top dough over the filling to form little pockets.

When each pocket is sealed, use a knife or a ravioli cutter to separate them.

For this first round, I went all the way up to the #7 setting on my pasta maker, which made the pasta sheets very thin — a little too thin.  You can see how they have torn and I had to patch them.

The next round, I only went up to the #5 setting, which was much more manageable, and I prepared the ravioli on waxed paper, which made peeling them up much easier. I probably could have gone as high as #6, but I’m still new to this.

I separated each round of pasta with waxed paper to prevent sticking.

I had some leftover filling, which I froze.  I would gladly make this again.

Now, set a pot of water to boil with a pinch of salt and a few drops of olive oil, and get started on your sauce.

For the sauce:

You will need butter, sage, lemon juice, and parmesan cheese.

Slice 10-12 sage leaves finely to ensure all their lovely aromatic juices get released.

To save time and my sanity (I really hate grating cheese), I cubed up about 1/3 cup of my extra-hard parmesan and gave it a go in the food processor.  Totally worth it.

So for your mis en place you have your sage, chopped, your cheese, grated, about 1/2 cup lemon juice, and about 4-5 tablespoons butter.

By now, your pasta water should be boiling, so carefully tip all your ravioli in and cook them for about 8 minutes.

While that is going on, in a large, wide, deep frying pan on medium-high heat, melt your butter.

Continue to cook the butter, scraping the bottom with a spatula to prevent burning, until it starts to foam up and the clear liquid turns a lovely light caramel brown colour.  Add in your sage leaves and remove the butter from the heat.

See the brownness?

Pour in your lemon juice and give that a stir. Oh man does that ever smell good. Like all the best parts of everything.

Drain your pasta and plop them in the frying pan with the butter.  Pour in your cheese and toss the lot to coat.

Serve it up, with plenty of leftovers.

Though  none for Gren.  Much to his disappointment.

Wingin’ It Wednesday: Salmon with Roasted Veg and Israeli Couscous

Most of the time, I don’t photograph every step of what I am cooking.  Hard to believe.  But the majority of my days are spent in getting home a little after dark, walking the fiend, and then trying to create dinner out of what’s left in my fridge.  Sometimes it works.  Sometimes it doesn’t.  Sometimes if it works, I remember enough about it to recreate it another time.  Sometimes.

So I’m introducing Wingin’ It Wednesdays to you here.  These are meals that I haven’t paid enough attention to, ones I couldn’t tell you what I did to make them.  But they turned out okay, and usually they were a spur-of-the-moment concoction of the dregs of my pantry.  They might help to inspire you when you’re looking for that middle-of-the-week meal at the last minute.

This dinner was Atlantic Salmon that I pulled out of my freezer (the Pie was out).

I had picked up some Israeli couscous from Auntie Crae’s back before it shut down, and I’d never tried it, so here was a good opportunity.  After having tried it, I think I prefer regular couscous, though this would be good in a soup.

I also roasted a sweet potato and a buttercup (not butternut) squash with a little bit of olive oil.

Tasty, tasty.

What’s in your pantry/fridge/freezer that you’ve been meaning to try but haven’t?

O Canada: Quebec Three Bean Soup with Bannock

When you type in searches for French-Canadian soups on the internet you get a plethora of results.  ”Plethora” is one of my favourite words.  That and the Spanish “desafortunadamente,” which gets me every time.

Jess sent me this beauty, passed down from the Iroquois nation.  I decided, however, that the ingredients were slightly too close to the hodgepodge I made earlier, and I want to give you guys some variety.

There are also a ton of recipes out there for a yellow split pea soup that is quintessentially French-Canadian.  Turn the peas green and you get pea soup from the Maritimes.  Thicken it up a little and steam it in a wee bag and you get pease pudding from the Atlantic.

I dislike all pea soups.  Sorry.  You won’t see one here.

If you happen to Google “French-Canadian bean soup” you get further interesting results.  Apparently, Arthur Flegenheimer (who went by the name of Dutch Schultz), was a rum-runner and all-out nasty mobster during Prohibition in the US in the early part of the 20th century (as a bit of Canadiana for you, pretty much all the contraband booze smuggled onto American soil during that time came from Canada, which wasn’t really into teetotalling).  Anyway, while using the men’s room at a New Jersey hotel, Schultz was repeatedly shot.  It took him about two and a half hours to die of his wounds, and when the police arrived to arrest the dying man, one of the officers recorded his words.  One sentence involved “French-Canadian bean soup.”  Who knew?  These words have been turned into all sorts of literature, most notably that of Hunter S. Thompson.  Weird stuff.

But we’re making soup here, not discussing books.

I cobbled together a recipe from here, here, and also from Jess’s suggestion above.

Preheat your oven to 400°F.

First, I got myself some local fall vegetables, some sweet potatoes and an acorn squash.  Use whatever squash you like.  Or none at all.  Soups are pretty fluid, both conceptually and literally.  Ha.  Ha.

Slice up your squash and remove the seeds.

Slice up some sweet potato too.

Sprinkle with salt and pepper and drizzle with olive oil.

Roast them until they’re browning at the edges and fragrant, about 45 minutes.  Remember to flip them every once in a while.

Meanwhile, drain and rinse 3 cans of beans.  I used romano, white kidney, and chickpea.  Chickpeas (garbanzo beans) seem to be consistent throughout these recipes, so I would make sure to use that one.  But other people use cannelini beans and lima beans and whatever else they have on hand.

Dice up an onion.  I have two halves of a red and a white so I’m going with that one.

Chuck the onion in a large saucepan with some minced garlic and some dried herbs, such as basil, and sauté until tender.

Dice up some carrots and celery and add those to the mix.

Plop in the beans as well.

Add 1 can diced tomatoes.

When your roasted vegetables are ready, peel off their skins, cube them up, and chuck them into the pot. Don’t fret too much about cutting up the squash super small — it will fall apart and smush itself as it simmers in the pot.

Cover with vegetable or chicken stock and season with salt and pepper.  Bring to a boil, reduce the heat, and allow to simmer for 30-40 minutes.

Now for the bannock.  As a child, on every field trip we went that involved learning some aspect of Canadian history (the Goldrush, the Fur Trade, the Potlatch, the Salmon Fishery …) we ended up making bannock on green peeled sticks over a campfire.  Every.  Time.

As a result, bannock in my mind will forever taste of ashes and stick.

But you can make it in a skillet too.  To avoid the taste of raw stick and ash.

Apparently, bannock is a Scottish flatbread, stolen from the Romans so very long ago.  If you squint your eyes you can kind of see how the Latin panecium can be bastardized into the Gaelic bannock.  Sure.  But remember that so many different cultures make a form of flatbread.  It’s some form of grain or bean flour plus water and heat and boom – flatbread.   The First Nations people of Canada, in the course of their various interactions with European settlers (good or bad), adopted and adapted bannock such that it is also recognized by many to be part of a bunch of First Nation food traditions.  Because it’s bread.  Everyone eats bread.

Some recipes for bannock use dried milk powder and shortening to fluff up the bread, but I firmly believe that this should be a flatbread, made with the barest minimum of ingredients.

So.  Dry ingredients.  Mix together 1 cup flour, 1 tablespoon baking powder, 1 tablespoon sugar, and a pinch of salt.

Add enough water to form a dough and mix thoroughly. This will be dependent on the moisture content of the air and your flour. I added probably half a cup to this one. You want the dough to be slightly tacky.

Divide the dough into appropriate serving sizes and flatten into patties.  Feel free to wrap a patty around a stick and shove it into a fire.

Or you can slip the patty onto a hot buttered skillet and fry, flipping halfway through, until both sides are golden brown.

Serve with honey, butter, jam, salsa, soup, spaghetti … whatever you want. It’s bread.  It’s flexible.

More Words on Bannock

Art of Manliness: Baking in the Wild

Family Oven: Bannock

M.E.C. on Bannock

WikiHow on Bannock

Sweet Potato Fries

In trying to adapt to a new routine (in our case, to the start of a new school semester), it’s easy to get lazy about your cooking.  Fortunately (because I’m me), when I cook I do it in large batches and I freeze what I don’t use.  So on nights when we’re feeling lazy we can simply unfreeze some pre-prepared goodness rather than buying something quick at the store.

In this particular situation we hauled out some beef burgers I’d frozen the week before.  But what to go on the side?  How about some sweet potato fries?  That sounds like a good plan.  Baked instead of fried, of course, but you get the idea.

Preheat your oven to 425°F.

Peel yourself some sweet potatoes (we used 4, but it depends on the size of the potato and the amount of fries you want).  These are also known as yams in some parts of the United States, but it gets a little confusing …

Chop the potatoes up into thin sticks (y’know, French fry-shaped pieces), and pop them in boiling water for 5-6 minutes to par-boil.  If you like your fries a little crispier, I wouldn’t bother to par-boil them.

Drain them and toss them in a greased roasting pan or baking sheet.  Sprinkle evenly with salt and pepper and a little bit of cajun seasoning.

Bake for 20-25 minutes, flipping with a spatula halfway through.  The “fries” should be crispy on the outside and tender on the inside.  Enjoy!

Sweet Potato Quesadillas

Happy Birthday in advance to Kristopf — this one is for you!

The Pie and I had Rene over at I Love Leftovers in mind when we thought this up.  I’ve been fighting off some form of the plague for the past couple of weeks and we’ve been getting pretty lazy when it comes to our meals.  We were also trying to clear out our fridge in preparation for the influx of our houseguests, so we were combining a lot of our leftovers and running out of ideas.

On this particular night, the Pie was inspired, however.  We had some leftover poached, shredded chicken and tortillas from some wraps we’d made the day before.

We also had some roasted sweet potato left from the day before that.  Add those together, plus cheese, and you have quesadillas!

So first, the Pie grated up a whole whack of cheese.  Gren decided he needed to help.  He’s a very helpful puppy.  And if a little cheese falls on the floor, he’s right there to clean it up.  Very helpful indeed.

Plop the leftover chicken (probably about a cup and a half) in a bowl.  It has already been seasoned with a Tex-Mex dried spice mix, but we thought we would add some more flavour.

My parents went to Avery Island, Louisiana, to visit the Tabasco factory (let’s not even begin to talk about how weird that is).  So for Christmas last year we all got lots of Tabasco-related gifts.  We even have Tabasco ice cream mix, but that’s a whole ‘nother post.  Anyway, the Pie and I got these wee bottles of flavoured Tabasco in our stockings, and we thought we would try the chipotle one.  Ask the Pie to say “chipotle.”  He can’t do it.

To give you an idea of the scale of the bottle, we wanted to place it next to Gren.

Actually, we had to try several times to get the shot.

He kept knocking the bottle over with his nose.  On purpose.

Finally.  Though I’m sure you’ve already figured out how small the bottle is.

So we emptied that sucker all over the chicken.

Then we added the cheese (about a cup and a half).

Then the roasted sweet potato (probably about one sweet-potato’s worth).  Mix that up.

Lightly brush the bottom of a flour tortilla with olive oil (for browning) and plop it in a hot skillet.

Plop half the chicken mixture on top. 

Add another oiled tortilla on top of that and carefully flip the whole thing once the cheese is partially melted.

When the cheese is fully melted, remove from the heat and slice it up like a pizza.  Then do the same thing all over again.  Makes two.  Serve them with sour cream and/or guacamole.  Mmm, lazy dinners …

Gluten-Free Dog Treats

In honour of Ruby’s first birthday, Cait and I got together and concocted some fabulous dog biscuits for her and Gren.  Being a corgi and therefore very food-obsessed and prone to obesity, Gren only took home a few to try, but they were still enjoyed by all.  I even had one, as I won’t feed my dog anything I wouldn’t eat myself.

Ruby murders Gren

Fortunately, we were able to easily find a dog treat recipe online that conformed to our philosophy of feeding our dogs biologically appropriate food.  That means most definitely no corn, no wheat, and no soy, and none of those other things that people seem to think dogs need, like salt, sugar, and artificial flavours or colours.  This recipe from Sandra over at dog-nutrition-naturally.com totally fit the bill and was easy to do.  We tripled the recipe so that there would be plenty of birthday treats for everyone.

First, peel yourself a large sweet potato.  And I mean LARGE.  Cut that sucker up.

Plop the potato pieces in a pot and boil them silly until they’re mashable.  Then of course mash them.

Preheat your oven to 350°F and lightly brush a rimmed baking sheet with olive oil.

In a large bowl, plop in 1lb ground meat.  We used extra lean ground beef, but you can use turkey, chicken, pork, or lamb — or really, whatever you want.

Add to that 1/4 teaspoon garlic powder (not garlic salt) and a large egg.  Drop in 5 tablespoons large flake rolled oats as well, just for cohesion purposes.

Chuck in the mashed sweet potato and mix it well.

Spread it flat on the prepared cookie sheet and smooth the top.

Bake for about an hour.  The cookie will shrink and pull away from the sides.  Now you can score the cookie into smaller pieces, or use a cookie cutter to make fun shapes.  A pizza cutter is handy about now too.

Reduce the oven heat to 250°F and pop the cookies back into the oven for another hour or so to dry out.  Keep an eye on them so they don’t burn.

Tada!  That’s it.  Now SIT.

Good dog.Make sure to store your treats in an airtight container, and of course remember that treats should never be used as a substitute for your dog’s regular diet.  Yum yum!

Bashed Neeps with a little Sweet Potato

Behold the lowly, plebeian turnip.  If you were my Scottish great-grandfather you’d call them neeps.  The vegetable of the working class.  Nubbly root vegetables that overwinter remarkably well.  Tasty tubers.

You get the idea.

I’m fond of turnips.  Rutabaga as well.  They’re a little yellower, bigger, and stronger tasting than a turnip.

Thanksgiving is all about the harvest vegetables, and the turnip is a traditional addition.

I used 4 medium-sized turnips.  (And 2 large apples.  No picture of those sadly.)

Peel them with a sharp knife and cut them into cubes.

Chuck them in a pot with a pinch or two (or five) of cinnamon and enough water to cover.

Cover and simmer them until very tender, about an hour, maybe more.

Drain and mash with butter and a dash of maple syrup.

You can serve it as is, but this time we felt that the turnips were a little bland.

We peeled and cubed a single large sweet potato and boiled that up as well until it was tender.

Mash that sucker in with the turnip after you’re done your boiling.

Add a spoonful of ginger, as well as some nutmeg and a bit of brown sugar.  Garnish with fresh parsley and serve hot.

You can also freeze this stuff for thawing and reheating later.  It saves time on the big day.