Cioppino

Our friend's Nicole and Graham served this to us and I couldn't wait to make it again myself. I am normally not a big fish person but this soup is good.

Adapted from Gourmet, serves six


Ingredients

4 garlic cloves, minced
2 medium onions, finely chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon crushed chili flakes
1 1/2 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 green bell pepper, chopped
2 tablespoons tomato paste
1 1/2 cups red wine
1 32 ounce can diced tomatoes
1 cup clam juice
1 cup chicken broth
1 1/2 pounds clams in the shell, cleaned
1/2 pound red snapper, cubed
1/2 pound halibut, cubed
1 pound large (16 to 20 count) shrimp, shelled
3/4 pound scallops
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

Directions

In a large pot over medium heat, combine the onion, garlic, bay leaf, oregano, pepper flakes, salt and pepper in the olive oil. Saute until softened, about 5 minutes. Stir in the bell pepper and tomato paste. Saute for an additional minute. 

Add the wine, broth, tomatoes and clam juice. Cover and simmer for 30 minutes.

Add the clams, scallops, shrimp and fish to the stew and simmer, covered, until the clams open, about 5 to 10 minutes. Discard any unopened clams. Stir in the parsley and the basil.

Serve with sourdough bread or focaccia.

♥  Amy

Carrot Soup with Ginger and Sesame

The original recipe called for miso paste but I substituted it with tahini - it was what we had in the pantry and it is paleo-friendly. You could also use peanut butter or almond butter.

Adapted from Smitten Kitchen, serves six

Ingredients

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
4 garlic cloves, chopped
2 tablespoons ginger, grated
4 cups vegetable or chicken broth
1/4 cup tahini
1 tablespoon sesame oil
Green onions, chopped, for garnish
Cilantro, for garnish

Directions

Heat the oil in large saucepan over medium heat. Add the carrots, onion and garlic and saute until onion is soft. Add the broth, ginger, and tahini, stir to combine. Cover and simmer until carrots are tender or about 30 minutes.

Puree the soup with an immersion blender until smooth. Add the sesame oil and stir to combine.

Ladle into bowls and garnish with green onions and cilantro.

♥  Amy

In the Garden: Sprouted

♥  Amy

Paleo Diet Flowchart

Via Dear Paleo

Roxanne's Granola

This recipe was given to me by a gluten-sensitive co-worker several years ago - I believe she modified it from a Rose Reisman recipe.

Makes 16 servings

4 cups combination of flakes of choice (oat, soy, kamut, rice)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup orange juice
2 tablespoons honey or maple syrup

Optional Additions:

1/2 cup chopped nuts of choice
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup goji berries, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dates, chopped
1/2 cup coconut flakes

Preheat the oven to 300 F. Line two baking sheets with parchment paper or Silpat.

Combine the flakes, cinnamon, ginger, oil, orange juice, sweetener and nuts in a large bowl. Mix well.

Spread out on the prepared baking sheets. Bake for 35 minutes, stirring occasionally.

Add the dried fruit and any other additions of your choosing. Allow to cool completely and store in an air tight container.

♥  Amy

Slow Cooker Oxtail Stew

During a recent grocery trip we spotted some oxtail in the meat section. Neither of us had ever tried it - so we thought 'hey why not'?

Now I don't know why we have never eaten it before - oxtail makes the most amazing stew you will ever eat. Ever.

Adapted from Forgotten Skills of Cooking by Darina Allen, serves six

Ingredients

2 1/2 pounds oxtail, cut into 2 inch lengths

8 slices bacon, cut into 1 inch lengths

2 tablespoons olive oil

1 onion, chopped

4 carrots, peeled and chopped

2 stalks celery, sliced

6 ounces mushrooms, sliced

1/2 cup red wine

1 1/2 cups beef stock

1 bay leaf

1 teaspoon thyme

1 tablespoon parsley

1 tablespoon tomato paste

Salt

Pepper

2 tablespoons butter

1 tablespoon flour (optional)

2 tablespoons fresh parsley, chopped

Slow Cooker Directions

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to the slow cooker. Add the onion, carrots, celery, mushrooms, wine, stock, bay leaf, thyme, parsley, tomato paste, salt and pepper. Stir to combine.

Cook on low for 8 to 10 hours.

Before serving, stir in the butter and flour to thicken. Garnish with parsley.

Oven Directions

Preheat the over to 325 F.

In a pan over medium-high heat, brown the bacon and oxtail in the olive oil. Transfer to a large ovenproof dutch oven or casserole. Saute the onions, carrots, celery and mushrooms until soft, 2 to 3 minutes. Transfer to the dutch oven. Add the wine and 1/2 cup of stock to the pan. Bring to a boil and stir to dissolve the meat juices. Transfer to the dutch oven.

Add the herbs, remaining stock, tomato paste, salt and pepper. Stir to combine. Cover and transfer to the oven. Cook for 3 to 4 hours or until the oxtail is falling off the bones. 

Remove from the oven and whisk in the butter and flour. Garnish with parsley.

♥  Amy

Irish Car Bomb Cupcakes

I have had this recipe flagged for a long time and have been patiently waiting for the right occasion to make it.

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version.

This has to be one of the moistest, richest chocolate cake recipes I have ever made - I think I will be adding beer to all of my chocolate cake from now on!

Happy St. Patrick's Day!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy

Mint Chocolate Cupcakes

Tomorrow is St. Patrick's Day so of course I had to make green cupcakes!

Adapted from Annie's Eats, makes 3 dozen cupcakes

Ingredients

¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract


Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated.  Whisk in the mint extract.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment.  Beat on medium-high speed until stiff peaks form, about 10 minutes.

Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined.  If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or fresh mint leaves.

♥  Amy

On the Road: Confusion Taco, Nelson, BC

I was quite excited when we drove into Nelson the other weekend for the ROAM Randonee Race and I spotted the Confusion Taco Truck parked at the turn-off to the Whitewater Ski Resort.

The next day after the race, we headed to the Taco Truck for lunch. I ordered the small beef taco ($6.00) which came topped with pineapple salsa and crispy onions. Dave ordered the small pulled pork taco ($6.00) which was topped with salsa, hot sauce and crispy onions. Both were taco perfection. Moist, tasty meat. Warm, soft tortillas. Fresh, flavorful toppings.

We were also given a sample of their fresh kettle chips. The chips were perfectly seasoned and could be very addictive!

I had a coffee - they serve the local Oso Negro Coffee - and Dave had a hot chocolate. The hot chocolate was made properly from scratch in a pot. Pretty impressive for a food truck!

On our way back to Calgary, we stopped at the Taco Truck once again for breakfast. Dave had the waffles with berry compote and maple syrup ($8.00) . I had the Breakfast Wrap with eggs and pulled pork ($10.00). Once again everything was delicious - sure beats the standard Egg McMuffins from McDonald's as a road trip breakfast!

If I lived a little closer to Nelson I would be at this food truck all the time. Unfortunately 6 hours is a little far to drive for tacos.

Confusion Taco Truck

Nelson Nordic Ski Club Apex Parking Lot (Whitewater Ski Resort turn-off)

Nelson, BC

Friday to Sunday, 8:00 AM to 4:30 PM

Rating: ♥♥♥♥♥♥♥♥♥

♥  Amy

Bar-b-que Ribs: Two Ways

Adapted from Mmm is for Mommy, serves four

2 pounds baby back pork ribs

1 1/2 tablespoons sweet paprika

2 tablespoons brown sugar

1/4 teaspoon cayenne pepper

Salt

Pepper

2 cups bar-b-que sauce

Slow Cooker Method

In a small bowl, combine the paprika, brown sugar, cayenne pepper, salt and pepper. Rub the mixture over the ribs making sure to coat all sides evenly.

Arrange the ribs in the slow cooker and pour the bar-b-que sauce over top. Cover and cook on low for 6 to 8 hours.

Remove the ribs from the slow cooker and place onto a foil lined roast pan. Transfer the sauce to a small saucepan, bring to a boil and allow to reduce by a third, about 15 minutes. Preheat the broiler in the oven. Brush the ribs with the reduced sauce. Broil for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

Serve warm with the remaining sauce.

Stove Top Method 

Fill a large pot with water and bring to a boil. Once boiling, add the ribs to the water. Reduce the heat and boil for 20 minutes or until the ribs are just cooked through.

Remove the ribs from the water and place onto a foil lined roast pan. Preheat the broiler in the oven.

In a small bowl, combine the paprika, brown sugar, cayenne pepper, salt and pepper. Rub the mixture over the ribs making sure to coat all sides evenly.

Brush the ribs with the bar-b-que sauce. Broil for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

Serve warm with additional bar-b-que sauce.

  

♥  Amy

Bitchin' Sauce

With a name like Bitchin' Sauce I just couldn't resist making it. And this sauce is worthy of its name!

The first time I made it I had three servings of salad just for the sake of being able to eat the sauce. It has a spicy-nutty flavour similar to hummus or tahini sauce. It makes an excellent salad dressing, vegetable dip or accompaniment to fish or chicken.

Both the nutritional yeast and the liquid aminos can be found at your local health food store or aisle - try Community Foods in Calgary. I did not add the Bragg Liquid Aminos because it is a soy product and not paleo-friendly. You could also add soy sauce instead.

From The Faux Martha, makes two cups

3/4 cup water
1/2 cup grapeseed oil
1/2 cup almonds
1/4 cup lemon juice
3 tablespoons nutritional yeast
2 cloves garlic
2 teaspoons  Bragg Liquid Aminos, optional
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika

Place all of the ingredients into a blender. Blend for 1 to 2 minutes or until smooth and creamy. Store in the refrigerator - if it lasts that long!

♥  Amy

Slow Cooker Chicken Cacciatore

Serves four

1 whole chicken, in peices
1 large onion, chopped
1 green pepper, chopped
3 cloves garlic
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
3/4 cup chicken broth or water
1/4 cup dry red wine (optional)
3 tablespoons capers
2 teaspoon Italian seasoning
1/2 teaspoon crushed
Salt
Pepper

Add the chicken to a 5 quart slow cooker. Combine the remaining ingredients in a large bowl and then pour over top of the chicken. Cover. Cook on low for 8 hours or high for 4 hours.


♥  Amy

Mutter Paneer

We ate a lot of paneer while we were in India - whether it be palak paneer, paneer kofta, paneer paranthas and mutter or mattar paneer - so now I have a long list of paneer recipes and a kitchen full of spices to try out!

Mutter paneer would traditionally be served with rice or naan but we find that it is plenty filling on its own and makes a fantastic fast vegetarian dinner. You can find cubed paneer in the freezer aisle in Superstore and we keep a good stock in our freezer for last minute weeknight meals. 

Serves four

1 pound paneer, cubed
1/2 pound peas
2 onions, chopped
1 tablespoon ginger, grated
2 tablespoons garlic, minced
3 tablespoons ghee
2 teaspoons ground coriander
1 teaspoon cumin
2 teaspoons garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili flakes
28 ounce can diced tomatoes
3 tablespoons heavy cream
Cilantro, to garnish
Heat the ghee in a large pan. Add the onions, garlic and ginger and saute until softened. Add the spices and heat until fragrant.

Reduce the heat and add the tomatoes, paneer and peas. Simmer for about 5 minutes, stirring constantly.

Add the cream and continue to simmer for another 5 minutes.

Garnish with cilantro and serve with rice or naan.

♥  Amy

On the Road: Main Street Diner, Nelson, BC

On our recent trip to Nelson, we ate dinner at the Main Street Diner.

The restaurant is in a small, cosy space located on the main street and was a warm escape on a snowy night. The staff was welcoming and the service surprisingly fast considered the restaurant was almost full. The menu is a combination of standard diner fare and traditional Greek cuisine - ranging from fish and chips to lamb dinners.

We ordered the calamari to share as an appetizer. The breading was a little heavier than I prefer but it was still tasty.

For my entree, I ordered the Spanakopita Platter ($13.95) which came with a generous Caesar salad. The spanakopita was wonderfully rich with a perfectly crispy shell.

Dave ordered the Bleu Burger with fries ($13.95) - of course! He had asked the waitress for extra blue cheese and she returned saying she only provided the regular amount but he was welcome to have extra is he desired. There was almost as much blue cheese as beef! Needless to say, he did not need anymore blue cheese. Dave was in blue cheese heaven and thought the burger was outstanding.

The menu claimed that their fries were famous so I stole a taste off Dave's plate. They were definetly good fries. Thick cut, perfectly cooked and well seasoned. Next time I would definetly be getting my own fries!

Main Street Diner

616 Baker Street, Nelson, BC

Rating: ♥♥♥♥♥♥

♥  Amy

In the Garden: Starting from Seeds

There maybe several centimetres of fresh snow on the ground but I am beginning to notice the first signs of spring. It is now light out when I leave for work in the morning and when I leave work at the end of the day. And most importantly...

There is still twelve weeks until we will be able to start planting outside but this past weekend I decided to start the tomato seeds.

Once again this year we will be growing:

Pineapple

Green Zebra

Federle

Purple Cherokee

Speckled Roman

Orange Banana

Ida Gold

We had so much success with the heirloom tomato seeds from Tree & Twig, that I couldn't resist ordering more. So this year we will also be trying:

Clear Pink

Garden Peach

Yellow Ping Pong

Beefsteak

Black Plum

With our interior renovation slowly coming to an end, we have big plans for the backyard and garden this year. I can't wait to get outside and get my hands in the dirt!

♥  Amy