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.

Grain-free Peanut Butter Chocolate Chip Cookies

Chocolate chip cookies have to be one of my ultimate comfort foods.  The other day I knew someone that needed some cheering up who has lots of dietary issues so I thought it was a perfect excuse to try out this recipe.  I don't know if I have mentioned it before but when I try out a new recipe that I am uncertain of I like to have people to share it with.  That way if I don't like it, I have other people around to eat it.  It turns out for this recipe I didn't need to any back up for eating, I think my husband would have preferred if I hadn't told this individual to expect the cookies because it means there is less for us to enjoy.
As far as cookies go, this is a pretty healthy recipe and you get some protein when you eat them.

Grain-free Peanut Butter Chocolate Chip Cookies

1 1/4 cup chick peas, rinsed and patted dry

2 tsp vanilla extract

1/2 cup + 2 tbsp natural peanut butter

1/4 honey or agave

1 tsp baking powder

1/2 cup chocolate chips.

1. Preheat the oven to 350.
2. In a blender or food processor combine all the ingredients except for the chocolate chips until they are smooth.
3. Stir in chocolate chips.
4. Wet you hands and roll into 1 1/2 inch balls.  Lightly press the cookies onto a parchment paper lined cookie sheet.
5. Bake for 10-12 minutes.

Red Velvet Cupcakes

I am a huge fan of Red Velvet Cupcakes but until today I have only ever gotten store bought ones.  I am not sure why it took me so long to try making them but they are very easy to make and taste more amazing than the store bought ones.  I know I have my own biases towards my own cooking but I also like to use the best ingredients when I cook.  I used a good quality cocoa powder and the chocolate flavour in these is amazing.  I know the recipe calls for a lot of food colouring, I tried halving it and they didn't turn out really red.  So I recommend using the full amount if you have your heart set on a red cupcake otherwise half or none is fine too.

I hope you had a Happy Valentine's Day!

Red Velvet Cupcakes

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 cup buttermilk

2 tbsp red food colouring

1 tsp vanilla extract

1 1/2 tsp baking soda

1 tbsp distilled white vinegar

2 cups all purpose flour

1/3 cup cocoa powder

1 tsp salt

1. Preheat oven to 350 degrees.  Line muffin cups with baking cups.
2. In a large bowl, beat together the eggs and sugar until they are light and fluffy.
3. Mix in eggs, butter milk, food colouring and vanilla.
4. Stir in the baking soda and vinegar.
5. In a separate bowl, combine the flour, cocoa and salt.
6. Stir the dry ingredients into the wet, until just combined.
7. Spoon the batter into prepared cups.
8. Bake for 20 minutes or until a toothpick comes out clean.
9. Frost if desired. 

Garlic Aioli

I am a big fan of yam fries and since they are an easy, no fuss meal I make them fairly regularly.  I will often make a balsamic reduction to put over them but I was in the mood for an garlic aioli the other night so I found this recipe and gave it a try.  It turned out wonderful, my husband even made sure that every last drop was used up so there was none that went to waste.

Garlic Aioli

3/4 cup mayonnaise

3 cloves minced garlic

2 1/2 tbsp lemon juice

3/4 tsp salt

1/2 tsp ground black pepper

Mix together all of the ingredients.  Cover and chill for at least 30 minutes before serving.

Apple Raisin Cinnamon Buns

I am a big fan of cinnamon buns and where I live there is this one bakery that makes what I would consider to be some of the best in the world.  The only thing that would make them better is the addition of some raisins but I know not everyone is a fan of raisins.
I decided that it was about time for me to try making my own cinnamon buns.  I put my own little spin on them by adding apples and raisins but it turned out great as far as I am concerned.  I didn't ice them but regular or cream cheese icing would be superb on top.

Apple Raisin Cinnamon Buns

1/4 cup sugar

1 1/2 dry active yeast

2/3 cup milk

1 egg

2 tbsp melted butter

1/2 tsp vanilla

3 cups whole wheat flour

1/2 tsp salt

1 cup packed brown sugar

1 1/2 tsp cinnamon

1 pinch ground cloves

1 pinch salt

1/3 cup melted butter

2 cups grated apple

1. In bowl, dissolve 1 tsp of the granulated sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes. 
2. In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.
3. In large bowl, whisk together all-purpose flour, whole wheat flour and salt. Stir in yeast mixture until ragged dough forms. Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft, smooth but not sticky dough forms, about 10 minutes.
4. Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.
5. Meanwhile, in small bowl, stir together the grated apple, brown sugar, cinnamon, cloves and salt, then set aside.
6. Turn dough out onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered at 1 long side. Sprinkle with sugar mixture, leaving same 1/2-inch (1 cm) border uncovered. 
7. Starting at long side opposite border, tightly roll up dough; pinch seam to seal. Brush all over with remaining butter.
8. With sharp knife, cut into 12 pieces; place, cut side up, in greased 13- x 9-inch (3 L) baking dish. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.(Make-ahead: Cover and refrigerate overnight or for up to 12 hours. Let stand at room temperature for 30 minutes before baking.)
9. Bake in 375ºF (190ºC) oven until tops are golden and buns sound hollow when gently tapped, 25 to 30 minutes. Serve warm.

Recipe adapted from here.