Lentil Soup... of a sort

New Years Eve and I've left the cooking to Ian. He made lentil soup, mashed sweet potatoes with parsnip, and there's a turkey in the oven at his place. He seems to have forgotten that I don't eat meat... the chicken stock in the soup wasn't welcome (sorry, but it's true!) and I saved him by having a Gardein breast in the refrigerator. The mash is good - something from the healthy cooking course that he took at George Brown College.

Not sure if it was the recipe (from The Girl Can't Cook) or the chicken stock, but the lentil soup was super insipid so I dumped a bunch of dried herbs, salt and veggie boullion into it and it seems to be much better now.

Unless it's a veggie minded person doing the cooking, holidays are pretty boring for us non-meat eating types. Grumble, grumble, grumble... at least I brought some decent wine and Ian is the DD back to my place!

Mrs. Puopolo's Granola

We're out at a party tonight so there won't be a big meal for dinner. Instead, I've decided to post my breakfast - an indulgent bowl of Liberte's Mediterreane yoghurt topped with homemade granola. I got the recipe from my friend's mother, but don't know the original source of it. The best thing about it is that it's totally flexible to your own tastes. You can change up the nuts and dried fruit, add in hemp and raw cacao (after the cooking is done)... whatever you like. This time I forgot to buy coconut so I made the maple syrup/honey mixture with coconut oil instead.


Mrs Puopolo's Granola

Recipe By: Christine Puopolo
Serving Size: 24
Yield: 12 cups

Summary:

This is one of those recipes that is more of a guideline than anything. Make sure that you have about 6 cups of oats/kamut and the rest is optional/included to your own taste.

Ingredients:

4-5 cups large flake oats
1-2 cups kamut flakes
1 cup toasted almond slices , chopped
1/2 cup wheat germ
1/2 cup dried unsweetened coconut
1/2 cup or more sunflower seeds shelled
1/2 cup pumpkin seeds (pepitas) (the shell-free variety)
1 teaspoon cinnamon
1/3 cup canola oil
1/3 cup maple syrup
1/3 cup honey
1 cup dried fruit chopped if large
1/2 cup flax

Directions:

1. Combine the oats through the cinnamon in a large bowl.

2. In a saucepan, combine oil, maple syrup and honey. Stir on medium heat until the honey dissolves.

3. In a large roasting pan lined with parchment, drizzle the hot liquid over the oat mixture and toss. Pack the mixture down tightly.

4. Cook at 350F until golden, approximately 45 minutes.

5. Remove from oven and add dried fruit. Let cool.

6. Break into chunks.

7. Add flax. (Note: do not add flax until the granola is cool.)

Leftovers

Today's meals were entirely comprised of leftovers. For lunch, a seafood pasta dish whipped up on Sunday with the bottom of a container of sour cream and dill from the crisper drawer. For dinner, silky Moriccan spiced squash soup with lima beans from one of Gordon Ramsay's cookbooks. There was no reason to be lazy today, but it sure felt nice!

Cornmeal Muffins

I knew that I had to do something productive today so I pulled out the muffin cookbook that I had signed out from the library a few weeks ago and tried to find something that I could make from what was already in the cupboard. The Cornmeal Muffins turned out well, but a little sweet for my taste. I paired one with roasted sweet potatoes tossed with scotch bonnet sauce, baby bok choy and cormeal & sesame crusted ocean perch. The ocean perch was a bit on the sketchy side so I also doused it with the scotch bonnet sauce that I put on the sweet potato. The sweet of the muffin and potatoes and heat of the sauce went very well together. I'll have to wait until tomorrow to see if the perch was off or I just don't particularly like it. It was a new one for me.

The Year of Eating Courageously

I'm reading The Kitchen Diaries by Nigel Slater and have been inspired to keep track of my cooking and eating adventures. We'll see how it goes, but that's the plan for now.

Today I'm making chicken stock from the leftover carcasses that my sweetie has been storing in the freezer and my own very successful first foray into cooking a whole chicken. I'm using a Jamie Oliver recipe to start with, but chicken stock is fairly basic and there are a million good recipes, so I'm not going to share it here.

The whole thing is a bit bizarre for me since I haven't eaten meat myself for 12+ years. I find it very hard to cook without being able to taste the food, but I can remember that homemade chicken stock is far superior to the supermarket stuff you get and it's relatively low effort for the results.

Ian was surprised at the large quantity that I made (hey! 3 chickens make a lot of stock!) and the freezer which was formerly full of chicken skeletons is now full of stock. I'm curious what he'll make with it!