Saffron Rice with Lime and Cashews

I like to use up my spices before they get too old and start to loose their flavour.  I had some saffron that I wanted to finish up because it has been in my spice drawer for a while now.  I have been meaning to try this recipe for a while now and I finally got a chance to the other night.  The flavours are not too overwhelming and it is a nice change to having plain rice as a side dish with meat.  If you would like more of any of the flavours I would add extra but it is very nice as is.

Saffron Rice with Lime and Cashews

1 1/4 cups boiling water

1/4 tsp spanish saffron

2 tbsp vegetable oil

2 cups basmati rice

1 tbsp grated fresh ginger

1/4 cup grated coconut

1/4 cup lime juice

1 cup toasted cashews

1. Add saffron to boiling water and set aside.
2. Heat the oil in a saucepan over medium heat.  Add the rice and stir until it turns a golden yellow.
3. Add the ginger and saffron liquid to the rice.  Cover and cook on low heat for 25 minutes.
4. Stir in coconut, lime juice and cashews. Serve immediately.

Quinoa Tabbouleh

I decided to make tabbouleh the other day when I was shopping so I got all the ingredients except for bulgur thinking I had some at home.  When I was ready to start making it I realized I was mistaken but I still had my heart set on tabbouleh so I decided to make it with quinoa instead.  It turned out to be a great substitution and I think I may prefer it to bulgar.

Quinoa Tabbouleh

1 cup quinoa (uncooked)

2 cups fresh parsley

1 cup mint

6 green onions

3 medium tomatoes

juice of one lemon

1/3 cup olive oil

salt and pepper to taste

1. Cook the quinoa as to package directions.
2. Finely chop the parsley and mint.
3. Slice the green onions cross wise, including the greens.
4. Core and coarsely chop the tomatoes.
5. In a serving bowl, toss the quinoa with the parsley, mint, onion, tomatoes and lemon juice.  Stir in the olive oil and season with salt and pepper.

Velvety Coconut Soup

I was having some friends over for dinner and one of them had given me a cookbook for Christmas.  I thought it would be nice to choose a recipe out of the cookbook to make for dinner.  This was the first recipe that caught my eye and it went well as a starter for the other dishes I was planning on making for the night.
The soup was amazing, everybody wanted more.  If you are making it for 8 people, I suggest you make a double batch (I am glad I did).  If you want to make enough for two nights but want a different flavour for the next night, just add a bit of curry powder in with it.  It freezes well and is one you can make in advance.
Enjoy!

Velvety Coconut Soup

1/2 butternut squash
2 tbsp olive oil
3 cloves garlic
1 medium onion, diced
1 tbsp fresh ginger, chopped
1 tsp butter
1 apple, peeled and diced
1 cup coconut milk
1 1/2 cups chicken stock
1/2 tsp ground cardamon
salt and pepper to taste

1. Preheat the oven to 375.
2. Gut the squash and brush it with olive oil.  Place the garlic inside the squash.  Cover the squash with aluminum foil and place on a baking sheet in the oven for 20 - 25 minutes.
3. In a saucepan, sauté  the onion and ginger in butter over medium heat.
4. Add the apple to the mixture and simmer for a few minutes.
5. Scoop out the cooked butternut squash flesh and mash it with a fork.  Add it to the saucepan.
6. Mix the coconut milk and chicken stock together before pouring it into the saucepan.
7. Season with the cardamon, salt and pepper. 
8. *Optional* Use a blender to puree the soup.
9. Simmer for about 15 minutes before serving.

Molten Chocolate Cake

One of my favourite desserts to get when when we go out for dinner is a molten chocolate cake.  There is something so satisfying when eating the warm chocolaty goodness after a nice dinner.  I was very happy when I came across this recipe because the turn out to be pretty easy to make.
They definitely impress you guest if you make them for a dinner party.  I have always made the batter right before putting it in the oven so I am not sure how it would work if you tried to make it in advanced.  I usually select this dessert when I have guests that I know won't mind me being in the kitchen a bit between courses.  It also give you a chance to digest a bit before dessert.
This recipe is enough for 4 ramekins.
For a twist, use peppermint extract instead of vanilla.

Molten Chocolate Cake

1/4 cup dark chocolate chips

6 tbsp butter

4 eggs

1 tsp vanilla extract

1/2 cup sugar

1/4 cup flour

cocoa powder to garnish

1. Preheat the oven to 400.
2. Butter and flour the ramekins.  Tap out the excess flour.
3. Melt the butter and chocolate together in the microwave, be careful not to let it seize.  Stir and set aside to cool
4. In a bowl, whisk together the eggs and vanilla.  Then use and electric mixer to beat in the sugar, one tablespoon at a time.  Continue beating until eggs have tripled in volume and are a pale yellow colour.
5. Fold the beaten egg mixture into the melted chocolate.
6. Sprinkle with flour and gently fold and gently fold in until just blended.
7. Divide the batter between 4 ramekins and place on a cookie sheet.
8. Bake for 12-15 minute, until puffed and the centre has just set but not jiggly.
9. Dust with cocoa powder and serve.

Spaghetti Squash with Peppers

This dish is a simple colourful dish that will brighten up any plate.  It takes a little time to cook the squash but it isn't a labour intensive side.  It tastes great fresh but also is great cold as left overs then next day.

Spaghetti Squash with Peppers

1 medium spaghetti squash
1 tbsp olive oil
2 tsp vegetable seasoning
salt and pepper to taste
1 red pepper, diced
1 green pepper, diced
2 cloves minced garlic

1. Preheat the oven to 375. 
2. Cut the squash in half and remove the seeds.  Place cut side up on a baking sheet and rub the cut side with about half of the olive oil.  Sprinkle with vegetable seasoning, salt and pepper.  Bake for 30 minutes or until the flesh is tender.
3. Scrape out the squash flesh with a fork.
4. Heat a frying pan with the remaining oil to medium heat.  Sauté the bell peppers and garlic until tender crisp.
5. Add the flesh of the squash and toss to mix and heat evenly before serving.

Roasted Tomato and Eggplant Soup

Last year I had a huge harvest of tomatoes, I had more than I could eat reasonably so I decided to freeze them.  I still had one bag left in the freezer so I set out to find a recipe to use them up.  I came across this one from good old Martha Stewart and decided to give it a try.
I made a couple of changes to her recipe so I will let you know what I did differently. Her recipe calls for plum tomatoes but I used at least four different types in mine and it worked wonderfully.  I will use the recipe again in the future when I am trying to figure out what to do with a surplus of tomatoes.  She also does not puree the eggplant mixture but I prefer a blended soup.  Martha also suggest sprinkling some fresh cilantro on the top of it along with a rustic bread.  I served mine with beer bread and it was great!

3 lbs tomatoes (about 12) cut in half and cored
1/2 lb carrots, cut into 3/4 inch pieces
10 garlic cloves
4 tbsp olive oil
Coarse ground salt and pepper
1 large eggplant (about 1 1/2 lbs) cut into 3/4 inch chunks
1 can chickpeas, drained and washed
2 tsp curry powder

1. Preheat the oven to 425.
2. On a rimmed baking pan place tomatoes (cut side down), garlic and carrots. Sprinkle with salt and pepper. Drizzle 2 tbsp of olive oil over top.
3. On a second rimmed baking pan place the chick peas and eggplant.  Drizzle over remaining olive oil and add the salt, pepper and curry powder on top.
4. Roast until tender, tossing the vegetables half way through.  It should take about 45 minutes.
5. Peel off the tomato skins and discard the tomato skins.
6. In a blender combine the ingredients in batches.  Blend until it reaches your desired consistency. 
7. After you have blended each batch put it into a large pot.  Once you have added all the ingredients thin the soup with water until it reaches the thickness you prefer.
8. Simmer and season with any additional spices.

Coconut Rice

I love coconut rice and until now I have only ever had it when it has been prepared for me.  The other night I made satay chicken and I thought how much I would like to have a side of coconut rice to go with it. I find the coconut and satay compliment each other so well.  After a little searching online I came across this recipe and thought it looked simple so I tried it.  The rice turned out great and I will definitely make it more.  I am glad I finally decided to try making it for myself.

Coconut Rice

1 14 oz can coconut milk

1 1/4 cups water

1 tsp sugar

pinch of salt

1 1/2 cups uncooked rice

1. In a saucepan combine the coconut milk, water, sugar and salt.  Stir until the sugar is dissolved.
2. Stir in rice.
3. Bring to a boil over medium heat.
4. Cover and reduce the heat, allowing to simmer for 18-20 minutes or until the rice is tender.

Chocolate Rice Krispie Squares

I am trying to do a bit of a spring cleaning of my kitchen cupboards by using up stuff that have been inside for awhile.  Yesterday's task was to use up some cereal, marshmallows and chocolate chips.  Naturally a rice krispie square came to mind.
Normally I just make a plain one but I thought might as well melt the chocolate chips in with the marshmallows.  It turned out very well and I am sure it will not last very long.  For this recipe you can modify how many chocolate chips you are, the more you add the more chocolatey it will be.

Chocolate Rice Krispie Squares

1/4 cup butter

1 1/4 cups marshmallows

1 1/2 cups chocolate chips

6 cups rice krispies

1. Grease a 9x13 inch dish.
2. In a heavy bottom pot, melt the butter, marshmallows and chocolate chips over a medium-low heat (you don't want it too hot because of the chocolate).
3. Once these ingredients have melted together add the rice krispies and stir until it is well combined.
4. Scrape out into the prepared dish, evening it out with the back of a spoon.
5. Allow it to cool before enjoying it.