Labneh

Labneh is a Middle Eastern thick yogurt spread that is perfect for dipping fresh pita or vegetable sticks.

Serves: 4

Prep Time: 5 min, plus 24-36 hours

Cooking Time: 0 min

Total:  1-2 days

Ingredients

2 cups plain goat's milk yogurt
2 cups plain cow's milk yogurt
1/2 tsp. coarse sea salt

Directions

1. In a bowl, stir together yogurts and salt.
2. Line another deep bowl with a cheesecloth or use a yogurt strainer. Transfer yogurt mixture into the cheesecloth and bring edges together, forming a tight bundle. Tie with a string or elastic band. Hang bundle over bowl and place in the fridge. Allow yogurt to drain for 24-36 hours, emptying the liquid in the bowl as needed.
3. The yogurt will become think and quite dry, although the centre will still be creamy.
4. Spread on a plate, drizzle with olive oil, sprinkle with oregano or zatar and serve with fresh pita or vegetable sticks.

Recipe from Ottolenghi's Jerusalem (2012).

Spiced Rice and Quinoa with Chickpeas and Currants

A colourful and flavourful spiced rice and quinoa dish that can be paired with vegetables, fish or meat.

Serves: 8

Prep Time: 15 min

Cooking Time: 35 min

Total:  50 min

Ingredients

1/2 cup red quinoa
1 1/2 cups basmati rice
4 cups water
1 tbsp. olive oil
2 tsp. cumin seeds
1 1/2 tsp. curry powder
1 tin chickpeas, drained and rinsed
1/2 cup sunflower oil
1 onion, thinly sliced into rings
1 1/2 tsp. all purpose flour or gluten-free flour
2/3 cup dried currants
2-3 tbsp. fresh flat-leaf parsley, chopped
1 tbsp. fresh cilanto, chopped
salt and pepper

Directions

1. Place rice and quinoa in a large pot and rinse until water runs clear. Drain well. Add water to pot, cover and bring to a boil, cooking for about 25 minutes, until water has evaporated and rice and quinoa is fully cooked. Fluff with a fork.
2. Heat olive oil in a saucepan over high heat. Add cumin seeds and curry powder, allowing it to heat for a few seconds and become fragrant. Add chickpeas, stirring well. Heat for 2-3 minutes then transfer to a side mixing bowl.
3. Clean the saucepan. Toss onion slices with flour, lightly coating them. Heat sunflower oil in saucepan until hot and add a batch of sliced onions. Fry them for 2-3 minutes, until crispy and golden brown. Transfer to a paper towel lined plate to drain. Repeat until all onions are fried.
4. Combine cooked rice and quinoa with spice chickpeas, currants, herbs and fried onions. Toss well and taste, adjusting seasoning if necessary.
5. Serve warm or at room temperature.

Lightly adapted from Ottolenghi's Jerusalem (2012).

Life Circle

Life Circle. Mixed media collage, 2012.

Buttermilk Drop Scones

Buttermilk scones can be made sweet or savory depending on the add-ins. Experiment!

Serves: 12 scones

Prep Time: 8 min

Cooking Time: 15 min

Total:  20 min

Ingredients

2 cups flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar, for sweet scones only
1 1/4 cup buttermilk
1 egg
1/4 cup vegetable oil

Additions

raisins
dried cranberries
dried lavender
lemon zest
fresh rosemary leaves
fresh thyme leaves
grated cheese

Directions

1. In a bowl stir together flour, baking powder, baking soda, salt and sugar, if making sweet scones. Add any additions such as dried fruit or herbs at this point.
2. Whisk buttermilk, egg and oil in a separate bowl.
3. Slowly add buttermilk to dry mixture and stir until just blended. The dough should be sticky.
4. Drop batter on to a parchment paper lined baking sheet using an ice cream scoop or heaped tablespoons.
5. Bake in a preheated oven at 400 F for 15 minutes, until scones have turned a golden brown.
6. Serve warm scones with butter, jam and whipped cream, or grated cheese for the savory scones.

Recipe from foodnetwork.ca

Forever Ever After

Forever Ever After. Mixed media collage, 2012.

Eggplant with Buttermilk Sauce and Pomegranate

This elegant dish of roasted eggplants with a creamy sauce and pomegranate arils is a perfect vegetarian entree.

Serves: 6

Prep Time: 10 min

Cooking Time: 35-40 min

Total:  45 min

Ingredients

2 large and long eggplants, halved lengthwise
1/4 cup olive oil
1 1/2 tsp. fresh thyme leaves, plus more to garnish
1 1/2 cups fresh pomegranate arils
salt and pepper

Buttermilk Sauce
1/2 cup buttermilk
1/2 cup thick Greek yogurt
1 1/2 tbsp. olive oil
1 small clove garlic, crushed
pinch of salt

Directions

1. Using a sharp knife cut 3-4 parallel incisions into the inner flesh of the eggplant halves. Make sure to not cut through the skin. Repeat at a 45 degree angle to form a diamond pattern.
2. Place eggplant halves cut side up on a parchment paper lined baking sheet and brush liberally with oil, allowing it to soak into the flesh. Sprinkle with thyme, salt and pepper and roast in a preheated oven at 400 F.
3. To make the sauce whisk buttermilk, yogurt, oil, garlic and salt together in a small bowl. Taste and adjust if necessary.
4. To serve spoon buttermilk sauce over eggplants without covering the stalks. Sprinkle with a generous amount of pomegranate arils and garnish with fresh thyme.

Lightly adapted from Ottolenghi's Plenty (2010).

Barley and Pomegranate Salad

A simple and delicious salad where the pomegranate seeds look like little rubies.

Serves: 6

Prep Time: 5 min

Cooking Time: 25-30 min

Total:  35 min

Ingredients

1 cup pearl barley, rinsed well
5 celery sticks, cut into finely diced
4 tbsp. olive oil
2 tbsp. white or red wine vinegar
2 small cloves garlic, pressed
2/3 tsp. allspice
3 tsp. fresh dill, chopped
3 tsp. fresh parsley, chopped
seeds from 1 pomegranate
salt and pepper

Directions

1. Place rinsed barley in a small pot and cover with lots of fresh water. Simmer for about 30 minutes, until tender, but still chewy. Drain and transfer to a mixing bowl.
2. Immediately add celery, olive oil, vinegar, garlic, allspice, salt and pepper. Stir and then leave to cool.
3. Once at room temperature, add herbs and pomegranate seeds. Mix well. Taste and adjust seasoning if necessary and serve.

Lightly adapted from Ottolenghi's Plenty (2010).

Saffron Cauliflower

A delicious, flavourful and perfectly balanced cauliflower dish with bursts of raisins and olives.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 40-45 min

Total:  50 min

Ingredients

1 1/2 tsp. saffron strands
1/3 cup boiling water
1 medium cauliflower, cut into medium florets
1/2 cup sultana raisins
1 medium red onion, sliced into rounds
1/4 cup high quality green olives, pitted and cut in half
4 tbsp. olive oil
2 bay leaves
4 tbsp. fresh parsley, roughly chopped
salt and pepper
tahini, to drizzle (optional)

Directions

1. Place saffron in a small bowl and pour boiling water over. Allow to infuse for a minute and pour contents into a large bowl.
2. Add remaining ingredients, except for the parsley and toss to evenly combine.
3. Transfer to an ovenproof baking dish and cover with foil. Bake in a preheated oven at 400 F for 40-45 minutes. Midway through, remove dish from oven and stir contents well. Return to bake until cauliflower is cooked, firm but not soft.
4. Allow to cool slightly, then adding parsley. Taste and adjust seasoning if necessary. Drizzle portions with tahini if desired.
5. Serve warm or at room temperature as a mezze or a side dish for lentils or fish. 

Lightly adapted from Ottolenghi's Plenty (2010).

Red Pepper and Onion Bulghar Pilaf

A deliciously spiced bulghar pilaf with bursts of peppercorns, coriander seeds and currants.

Serves: 6

Prep Time: 5 min

Cooking Time: 35 min

Total:  40 min

Ingredients

3-4 tbsp. olive oil
4 small white onions, thinly sliced into rounds
2 red peppers, cut into strips
2 1/2 tbsp. tomato paste
1/4 tsp. sugar
2 tsp. pink peppercorns
2 tsp. coriander seeds
1/2 cup currants
1 1/2 cups medium bulghar wheat
1 1/2 cups water
handful of chopped chives or green onions
salt and pepper

Directions

1. Heat oil in a large pot and saute onions and red peppers on medium heat until they are cooked and softened.
2. Add tomato paste, sugar, spices and currants and stir, cooking for about 2 minutes.
3. Add bulghar and water, stirring to mix and bringing to a boil.
4. Once boiling, cover with a tight-fitting lid and remove from heat. Allow to stand for 20 minutes.
5. Fluff bulghar with a fork and stir in chives. Add a bit of olive oil if pilaf seems dry.
6. Taste and adjust seasoning if necessary, and serve warm.

Lightly adapted from Ottolenghi's Plenty (2010).

Apple and Cranberry Cobbler

The cranberries give this cobbler a beautiful pink colour. Serve with frozen yogurt, ice cream or cream for dessert.

Serves: 6

Prep Time: 5 min

Cooking Time: 30-35 min

Total:  40 min

Ingredients

6-7 apples, peeled and chopped
1 cup cranberries, fresh or frozen
1-2 tbsp. maple syrup
1-2 tsp. lemon zest
1 cup flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 cup cold butter
3/4 cup buttermilk

Directions

1. Toss apples, cranberries, maple syrup and lemon zest together in a large baking dish.
2. In a mixing bowl combine flour, sugar, baking powder, baking soda and cinnamon. Cut in cold butter with a knife or a pastry blender, until crumbly.
3. Drizzle buttermilk over mixture and stir with a fork until just combined to form a soft and sticky dough.
4. Drop tablespoonfuls of dough into 6-8 even mounds on top of the fruit mixture.
5. Bake in a preheated oven at 400 F for 30-35 minutes, until the top has turned a golden brown.
6. Serve warm with vanilla ice cream, frozen yogurt or whipped cream.

Adapted from canadianliving.com

Mushroom Ragout

A delicious and fragrant mushroom sauce that goes perfectly over pasta or homemade croutons.

Serves: 4

Prep Time: 30 min

Cooking Time: 30 min

Total:  60 min

Ingredients

15 g dried porcini mushrooms
2 1/2 cups water, divided
600 g mixed fresh mushrooms (white, crimini, portebello, etc), cleaned and cut into chunks or slices
4-5 tbsp. olive oil
1/2 cup white wine
2 cloves garlic, crushed
1 medium onion, sliced
1 carrot, peeled and sliced
2 celery sticked, sliced
3 thyme sprigs
1/2 cup sour cream
2 tbsp. fresh tarragon, chopped
2 tbsp. fresh parsley, chopped
salt and pepper

Directions

1. Place porcini mushrooms in a bowl and cover with just over 3/4 cup water. Allow to soak for 30 minutes.
2. Heat a tablespoon of oil in a large frying pan. Add some fresh mushrooms, leaving them to cook for 1-2 minutes without stirring. Once lightly browned, stir, turning them over and cook for another minute.
3. Transfer cooked mushrooms to a large bowl and set aside. Continue until all the fresh mushrooms have been cooked. Set mushroom bowl aside.
4. Add a bit more oil to the pan if necessary and saute onions, carrots and celery on medium heat for 5 minutes, without browning. Add wine to pan and allow it bubble away for a minute.
5. Remove porcini mushrooms from the soaking liquid and squeeze out excess liquid. Add soaking liquid to pan, leaving behind any grit at the bottom of the bowl.
6. Add remaining 1 3/4 cups water, thyme and salt and simmer for 20 minutes, creating a vegetable stock that has reduced to about half the liquid.
7. Strain stock and set vegetables aside. Discard vegetables or reuse by blending them into a vegetable soup or sauce.
8. Heat homemade stock and add all the mushrooms, sour cream, tarragon, parsley, salt and pepper. Taste and adjust seasoning if necessary.
9. Serve immediately atop freshly made pasta or handful of homemade croutons.

Lightly adapted from Ottolenghi's Plenty (2010).

Crusted Squash Wedges

Crusted pumpkin wedges are a perfect appetizer or accompaniment to a main meal.

Serves: 5

Prep Time: 8-10 min

Cooking Time: 20-30 min

Total:  30-40 min

Ingredients

1 medium pumpkin, butternut or other squash, seeds removed, skin on and sliced into 2 inch thick wedges
3 tbsp. breadcrumbs
1/3 cup grated Parmesan cheese
2 1/2 tsp. fresh thyme, chopped
6 tbsp. fresh parsley, chopped
zest of 1 large lemon
2 cloves garlic, crushed
3-4 tbsp. olive oil
120 g sour cream (optional)
1 tbsp. fresh dill, chopped (optional)
salt and pepper

Directions

1. Place pumpkin wedges on a large parchment paper lined baking sheet.
2. Make the crust mixture by combining Parmesan, bread crumbs, parsley, thyme, lemon zest, garlic and pepper.
3. Brush pumpkin with oil and sprinkle with crust mixture until covered. Gently pat down if necessary.
4. Bake in at preheated oven at 375 F for 20-30 minutes, until pumpkin is tender when pricked with a knife. If topping starts to darken too much, simply cover loosely with foil.
5. If making a sour cream dill sauce, simply combine with salt and pepper.
6. Serve warm wedges with sour cream mixture on the side.

Lightly adapted from Ottolenghi's Plenty (2010).

Desert Fences

Desert Fences. Mixed media collage, 2012.

Apple Nachos

Apple nachos are a fun and healthy snack. Versatile and easily adapted to please anyone!

Serves: 2

Prep Time: 3-4 min

Cooking Time: 0 min

Total:  5 min

Ingredients

2 apples, sliced
healthy chocolate spread, dessert hummus, almond butter or peanut butter
almonds, pecans, walnuts, raw or toasted
shelled pumpkin seeds, toasted
raisins, dried cranberries, dried cherries

Directions

1. Arrange apples on a plate and sprinkle with your choice of nuts and dried fruit.
2. Pipe or spoon your choice of spread onto apple slices.
3. Serve immediately.

Adapted from fooddoodles.com