CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

     Our chicken population was getting out of control. We were going through a bag of chicken feed every week and so it was definitely time to cull the flock. Although these lovely birds of ours aren't great for roasting, they do make great stock. If I remember to pick the meat off early enough, then I have a some nice tender meat to make sandwiches and soups with too.
     When it comes time to make soup, I often ask myself the same question; is there any way I can make chicken soup a little more exciting? Here was yesterdays chicken soup redo with a batch of the sourdough biscuits my family loves so much slathered with salty butter...

CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

2 pounds leftover cooked chicken meat

2 onions, chopped

1 Tbsp extra virgin olive oil or coconut oil

3 cups, peeled and cubed butternut squash

1 cup peeled and diced parsnip

1 1/2 cups apple cider

2 cups mineral rich chicken stock

2 cups peeled and chopped apple

2 Tbsp chopped fresh sage, or 2 tsp dried

1 Tbsp peeled and grated ginger root

2 tsp sea salt, or more to taste

fresh black pepper

1/2 Tbsp white miso per bowl of soup

Method: Heat a large soup pot over medium heat, drizzle with oil, and saute onions until soft. Add the vegetables, apple, chicken, stock and cider. Bring to a boil, then reduce and simmer until squash is tender. Place 1/2 Tbsp miso in each bowl, dilute with some stock, and then fill with soup. Stir and serve.

PRINT RECIPE

SOURDOUGH BISCUITS

2 cups whole wheat flour

1 Tbsp coconut sugar

1/2 tsp sea salt

1 tsp baking soda

1/2 cup butter

2 cups sourdough culture

Method: In a bowl, combine the flour, sugar, salt and baking soda. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Add the sourdough culture, stirring with a fork. Add more flour as necessary to prevent the dough from being to sticky and wet. Turn out onto a floured surface and knead very briefly until the dough is soft and barely sticky. Add more flour as needed. 

Using your hands form the dough into a rectangle about 2 inches thick. Using a large knife cut into 8 biscuits. Place on a baking sheet lined with parchment paper and let rest at room temperature for 2 hours. Bake in a preheated 375*F oven for about 20 minutes or until golden. Serve hot.

PRINT RECIPE

BUTTERNUT SQUASH SOUP with Cauliflower and Sage

     It was another beautiful sunny fall day after a week long deluge of torrential rain here in Nova Scotia.  After a long day hanging out with my wee one, I really craved a comforting bowl of soup.  The cauliflower in the fridge was begging me to get creative with it, so this is the soup I came up with.  It is going to taste great with a salad chock full of homegrown sprouts and some warm rye sourdough bread dripping with butter.

BUTTERNUT SQUASH SOUP with Cauliflower and Sage

3 cups diced and peeled organic butternut squash

4 cups chopped organic cauliflower

1 large organic onion, chopped

4-5 cloves organic garlic, chopped

2 Tbsp organic butter

2 tsp dried organic sage leaf, or 2 Tbsp fresh organic sage, minced

3-4 Tbsp organic white/mellow miso paste

sea salt and pepper to taste

enough organic chicken or vegetable stock to cover the vegetables ( or use water )

Method:  Heat a large soup pot over medium low heat.  Melt butter and saute the onion until soft.  Stir in the garlic, sage, squash and cauliflower.  Add enough stock to just cover the vegetables.  Bring to a boil, adding some salt and simmer until soft.  Dilute the miso with a ladleful of stock, then stir into the pot, being sure not to boil it to.  Using a blender, puree the soup and thin with more stock if soup is too thick.  Season to taste with sea salt and pepper.  Serve with a dollop of yogurt if desired.

BIRTHDAY PARTY

Yesterday we celebrated my son's second birthday by inviting a few friends over for some food and fun.  It was such a lovely gathering!  The food was great, the weather was perfect and the company fantastic.  My sister graciously commandeered the face painting station while the children played and we nibbled on delicious snacks.  I had a lot of fun getting creative with fruit carvings and making little animal figures out of vegetables.  I made a conscious decision to allow myself the pleasure of buying all kinds of organic produce that was not in season or local.  It felt very strange buying strawberries in April, but we treat imported goods as occasional luxuries, and it was a treat feasting on bright oranges, juicy kiwis and ruby strawberries.

     I forgot to get a picture of the fish sticks and chicken fingers on their own, but if you look closely in the group shot you might spot one in a little one's sticky fingers or on it's way into someone's mouth.  

SEVEN LAYER DIP

This dish is served cold, but it can be a baked, hot, cheesey melty dish if you omit the lettuce and guacamole.  In which case you would bake it at 350* for about 20 minutes.

1 6 oz pack organic cream cheese

1 can of organic refried beans or homemade boiled, mashed pinto or black beans

1 clove organic garlic, smashed and minced

1 Tbsp organic lime juice or apple cider vinegar

1/4 tsp organic chili powder

1/4 tsp organic chipotle powder

1/2 tsp organic cumin powder

pinch of sea salt

1 avocado, peeled, pitted and mashed with some lemon juice or guacamole

1 ripe organic tomato, diced

1/2 cup Herdes Salsa Verde

1 red or yellow organic pepper, seeded and diced

1/4 of an organic red onion, finely chopped

1/2 cup sliced red or black olives

1/2 organic iceburg lettuce, shredded

1 cup grated organic cheddar cheese

organic fresh cilantro

Lay's Organic Red and Blue Tortilla Chips

Method:  Mix the beans with the garlic, lime juice, chili powders, cumin and sea salt in a bowl, adding a bit of water if it is really thick. 

     Spread the cream cheese in the bottom of a deep dish pie plate.  Follow with the beans, guacamole, then the salsa, tomato, pepper, onions, olives, lettuce, and top with the cheese and some chopped cilantro.  Serve cold with the tortilla chips.  

DINOSAUR DIP 

1 large organic acorn squash, split and seeded

4 long, narrow, curved organic zucchini

2 whole organic cloves

sturdy toothpicks

1 container organic sour cream

1 packet of organic onion soup mix

mixed organic vegetables, cut into sticks and slices (cucumber, pepper, carrot, celery)

Method:  From two of the zucchini, cut of 2" piecess from the ends giving you 4 legs.  Use toothpicks to attach legs to squash.

     For neck and head, cut a gash in one of the remaining zucchini for a mouth, using a toothpick to secure in place.  Insert cloves for eyes.

     Attach neck to one end of squash with toothpicks and the remaining zucchini to the other end for a tail.

     Serve on a large platter decorated with large leafy greens and sprouts.  Fill center of the squash with your dip of choice.  I used a container of sour cream mixed with the packet of onion soup mix.

ORGANIC CHICKEN FINGERS and FISH STICKS with Honey Mustard and Tartar Dipping Sauces

1 1/2 pounds organic and or pasture raised chicken thighs, bone removed and cut into strips

1 1/2 pounds hook and line haddock, cut into strips

1/2 cup organic all purpose unbleached flour

sea salt and pepper

2 large organic egg

2 Tbsp organic milk

1 1/2 cup fresh bread crumbs 

1/4 cup freshly grated romano cheese

1 Tbsp Tom's Spice (on my Etsy Shop)

8 Tbsp organic vegetable oil

1/4 cup organic yellow mustard

1/8 cup local honey

1/4 cup organic mayonaise

4 Tbsp cucumber relish

Method:  In a small bowl, combine the mustard and honey.  In another bowl, combine the mayonaise and relish.  Set these aside.

     In a shallow dish, combine the flour with a couple pinches of sea salt.  In another dish, whisk the eggs with the organic milk and a pinch of salt.  In a third dish, stir the bread crumbs together with the romano and Tom's Spice.  

     Bread the strips of chicken and fish by dredging first in the flour, making sure you shake of excess flour.  Then dip in the egg, letting excess drip off.  Place the strips in the breadcrumbs, coating all sides.  

     In a large non stick skillet, heat some of the oil over medium heat.  Add some of the strips and cook until golden brown, about 2-3 minutes per side.  Remove and keep warm in an oven at 250*.  Repeat with remaining chicken and fish.  Serve the chicken with the honey mustard and the fish with the tartar sauce.

HEDGEHOG CARROT CUPCAKES

This carrot cake recipe is my favorite and we use it for many special occaions.  It was my wedding cake and Faegan's first birthday cake.  We try to avoid feeding him refined white sugar, which makes this cake so great because it is made with local maple syrup.  The inspiration for the hedgehog cupcake came from Martha Stewart.  I was looking for a way to decorate cupcakes that didn't involve sugary icings and artificially coloured icing.  It is very hard to find slivered almonds that still have their outer skins on, but luckily at the last minute I found some at Sobey's.

Cake: 

1 1/2 cup organic all purpose whole wheat flour

1 cups organic all purpose unbleached white flour

1/2 Tbsp baking soda

2 tsp organic ground cinnamon

1/2 tsp sea salt

3 organic eggs

1/2 cup organic vegetable oil

1 cup organic whole milk

1/2 cup local maple syrup

2 tsp pure vanilla

3/4 cup crushed organic pineapple, drained well

2 cups organic grated carrots

3/4 cup organic coconut

Method:  Preheat oven to 350*.  Line pan with 16 unbleached cupcake liners.  In a bowl, sift together the flours, baking soda, cinnamon and sea salt.  In the bowl of your mixer, beat the eggs at medium speed, then add the oil, milk, maple syrup and vanilla, beating together until combined, scraping the sides as needed.  Add the flour mixture, beating at low speed until well combined.  Add the pineapple, carrots, and coconut, beat at low speed until just combined.  

     Using an ice cream scoop, divide the batter into the cupcake liners, and bake for 20-25 minutes.  Let cool in pans for 10 minutes, then remove and let cool completely before icing.

CREAM CHEESE MAPLE ICING FOR CARROT CAKE

1 pound organic cream cheese, at room temperature

1/4 cup organic butter, at room temperature

1/8-1/4 cup local maple syrup or honey

2 tsp pure vanilla

Method:  In the bowl of your mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy.  Pour in the maple syrup and vanilla, and mix until well combined.

HEDGEHOG CUPCAKE METHOD

1 pack sliced almonds with skin on

16 organic chocolate covered raisins

32 organic chocolate chips

cream cheese icing

Method:  Ice each cupcake lightly with a spatula.  Then with a plain round tip, pipe hair onto the cupcakes.  Rim the cupcakes with the sliced almonds, and then use the raisins for the mouth and chocolate chips for eyes.  Keep cool before serving.

ELEPHANT FRUIT PLATTER

1 organic navel orange

4 orange organic gummi bears

toothpicks

2 organic whole cloves

organic fruit, sliced and cut beatifully

Method:  Hold each orange so that the navel is facing down.  Make a V-shaped cut on one side of the orange for the tail.  On the opposite side, make a Y-shaped cut for the trunk.  Make C-shaped cuts for the ears.  Gently pull away all cut portions from the orange, so that the tail, trunk and ears stand out.  Attach 4 gummi bears with toothpicks to the bottom of the orange for legs/feet.  Serve on a plate with fruit.

STRAWBERRY MICE

6 organic strawberry, husked

6 organic chocolate chips

12 organic cloves

12 sliced almonds

1 piece organic strawberry fruit leather

Method:  Slice off a bit of one side of each strawberry so they sit flat.  Insert the pointy end of the chocolate chips into the tip of each strawberry for the nose.  Insert 2 cloves for the eyes into each mouse, and 2 slices of almond for the ears.  Make a little hole in the back of each mouse and then cut S-shaped thin pieces of fruit leather for the tail and insert.

BUTTERNUT SQUASH PIZZA

Today was the last day of local butternut squash for us.  To honour this special day I sent the squash out with a bang by creating a very lovely and tasty pizza with it.  It tasted really great for breakfast, but you can make it anytime at all (in season of course).

BUTTERNUT SQUASH PIZZA with Gouda, Mushrooms and Fresh Thyme

1 organic whole wheat pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

1 1/2 cups butternut squash, peeled and grated

1/2 cup organic gouda, grated

1/2 cup organic mozzarella, grated

1 cup sliced organic mushrooms

a few sprigs of fresh thyme, removed from stems or dried thyme

1/2 cup organic pizza sauce

sea salt and pepper to taste

Method: Preheat oven to 450*.  Spread the pizza dough out into a greased cast iron skillet.  Top with the tomato sauce, some of the cheese, then the squash, mushrooms, the rest of the cheese and then sprinkle with thyme, sea salt and pepper.  Bake in oven for about 10-15 minutes.

More Mache

Mom and I had a great time making dinner together tonight.  We toasted each other with homemade dandelion wine and got busy making this delicious meal.  

     While at the market on the weekend, I made sure to pick up extra mache (lamb's lettuce) because I wanted us to have lots of it while mom was here, because as I've mentioned before it is her favorite.  We made it the way mom used to eat it with her friend Candide in France, dressed with a very creamy dijon vinaigrette with lots of fresh garlic.  The dandelion wine also made an appearance in the butternut squash risotto.  Ted's stand also provided us with some lovely fresh garlic chives which I added to the Salmon Fishcakes.  

MACHE in a Dijon Vinaigrette with Fresh Garlic

3 bags of Ted Hutten's fresh mache greens

2 cloves organic garlic, smashed and minced

2 Tbsp organic balsamic vinegar

1 heaping Tbsp organic dijon mustard

sea salt and fresh black pepper to taste

1/4 cup e.v olive oil

Method:  Blend the garlic, vinegar, dijon, s + p, and olive oil together.  Toss with the mache.

BUTTERNUT SQUASH RISOTTO

1 litre organic chicken stock

4 Tbsp organic butter

1 onion, minced 

sea salt and fresh black pepper to taste

1 cup organic or nutra-farmed arborio rice

1/2 cup white wine

1/2 cup romano or parmesan cheese

1 1/2 - 2 cups organic butternut squash

Method:  In a small saucepan, combine broth with 1 cup of water.  Bring to a boil, reduce heat and keep at a low simmer.

     In a large saucepan, heat 2 Tbsp of the butter over medium heat and saute the onion with the salt and pepper.  Cook until the onion and squash until the onion is soft, about 5 minutes.  Add the rice, and cook stirring for 2 minutes.  Add the wine and cook, stirring occasionally until absorbed for 1-2 minutes.

     Add 2 cups of the hot broth, simmer over medium low, stirring every now and then until the liquid is pretty much absorbed (10-12 mins).  Continue adding broth, 1 cup at a time, allowing each cup to be absorbed before adding more, stirring occasionally until rice is creamy and just tender 20 - 25 mins.  Remove from heat, stir in cheese and remaining butter.  Season with salt and pepper.

For the love of seaweed

I really love seaweed.  Alot.  Anything that has seaweed in it makes me want to eat more of it.  So you can understand why I got so excited to hear about a product called Kelp Noodles made from seaweed.  And they are RAW for all you out there getting into that.  Once you read this recipe and want to try them, you can order them from here http:/www.upayanaturals.com/SearchResults.asp?Search=kelp+noodles&Search.x=0&Search.y=0

We ate this salad on a pile of steamed quinoa with some broiled organic salmon. 

KELP NOODLE SALAD with Roasted Butternut Squash and Arame

1/2 organic butternut squash, peeled and cut into cubes

1/2 tsp salt

2 cups organic nappa cabbage, shredded

1/2 package kelp noodles, rinsed

1 cup organic kale, chopped fine

1/2 cup arame seaweed, soaked in some warm water for 5 minutes, then drained

Dressing:

1/8 cup organic raw sesame oil plus 1 Tbsp

1/8 cup toasted sesame oil

1 tsp fresh organic ginger, grated

2 cloves organic garlic, crushed and chopped fine

1/3 cup organic tamari

1/3 cup freshly squeezed lemon juice

Method:  Preheat oven to 375*.  In a large bowl, toss the squash cubes with the 1 Tbsp of sesame oil and some salt.  Spread the cubes on a parchment lined cookie sheet in one layer and bake until they start to become golden, stirring once.  When done, remove from oven and let cool.

     Combine all dressing ingredients in a jar and shake.  Pile salad ingredients in a large bowl and top with dressing, toss and serve.

An Amazing Pasta

This weekend I started selling Grilled Panini Sandwiches at my table at the Halifax Farmer's Market.  So I spent some time today dreaming up interesting combinations I might offer in the future, which led to the idea for this pasta we ate tonight.  It was soo good.

ROASTED BUTTERNUT SQUASH AND ARTICHOKE PASTA with Black Olives in a Sundried Tomato Hempseed Pesto 

1 pound of organic pasta of your choice

1/2 of an organic butternut squash, peeled and cubed

1 can of artichoke hearts

1 organic onion, cut in slivers

10 black olives, pitted and left whole

3-4 Tbsp sundried tomato pesto

3 cloves organic garlic, smashed and chopped

4 Tbsp e.v olive oil

sea salt and pepper

fresh grated romano cheese

Method:  Preheat oven to 375*.  Toss the butternut squash in a drizzle of olive oil, and season with sea salt and pepper.  Spread them out on a parchment lined baking sheet and roast for about 30 minutes, or until they start to brown and cooked through.  Set aside.

     Bring a large pot of water to boil.  As you wait, heat a pan with some more olive oil and saute the onion for 3 minutes, then add the olives, garlic and artichokes.  Cook, stirring for another five minutes or until the onions are cooked and the wetness from the artichokes disappears.  Set aside, keeping warm. 

     Sometime while you are sauteing the water will come to a boil.  Season water with salt and boil the pasta according to package directions.  Drain water and return pasta back to pot along with the pesto, squash and artichoke mix.  Drizzle in some more olive oil, toss and serve with the romano cheese.

SUNDRIED TOMATO HEMPSEED PESTO

1/2 cup organic sun-dried tomatoes (not oil packed)

2 organic garlic cloves

3 Tbsp organic hemp seeds

2 Tbsp organic white miso paste

1/4 tsp organic red chile flakes

2 tsp capers

1 Tbsp organic balsamic vinegar

3 Tbsp e.v olive oil

organic black pepper to taste

Method:  Soak sun-dried tomatoes in warm water for 15 minutes.  Strain and reserve about 1/2 cup of the water .  Combine all ingredients in a food processor and pulse until blended.  Season to taste and thin out with some of the soaking water if necessary.  

Soup Day

A perfect foggy rainy day soup for this time of year.

CARROT CARDAMOM SOUP with Red Lentils and Squash

2 Tbsp organic coconut oil

1 organic onion, chopped

3 Tbsp peeled, grated fresh organic ginger

1 tsp organic ground cardamom

1/2 tsp organic ground turmeric

1/2 tsp organic ancho chili powder

1/8 tsp organic ground cinnamon

5 large organic carrots, cut into small pieces

2 potatoes, peeled and cubed

8 cups organic chicken or vegetable stock or water

1 cup organic butternut squash, cubed

1/2 cup organic red lentils

1 Tbsp maple syrup

sea salt and pepper to taste

a few squeezes of fresh lime juice

organic yogurt for garnish

Method:  Heat the oil in a large stock pot over medium heat.  Add the onion, ginger, spices, carrots, potato, and squash.  Stir to coat the vegetables in the spice and saute for 5 minutes, stirring. 

     Add the stock, lentils, and maple syrup.  Bring to a boil, reduce heat to low, cover and simmer for 30-40 minutes or until vegetables are tender.  Remove from heat.  Keep soup chunky or blend until smooth.  Stir in salt, pepper and lime.  Add a dollop of yogurt into each bowl before serving.

SPINACH SALAD with Feta, Celery and Cabbage in an Apple Balsamic Vinaigrette

Okay, so I strive to eat locally.  Come winter though, I admit to buying the odd package of salad greens and celery.

Organic spinach leaves

Organic celery, chopped

Grated organic carrot

Feta cheese, crumbled

Organic sunflower seeds

Organic cabbage, shredded

Boates apple balsamic vinegar

E.V Olive oil

Sea Salt and Pepper

Method:  Combine all ingredients and enjoy!

So simple, So good

I have decided to teach myself how to sew!  I spent the afternoon working away on a simple apron while Scott played with Faegan, which was a real treat.  By the time it was dark and dinner time, I had nothing prepared and was feeling lazy and not in the mood to cook.  Luckily Scott took over and started roasting some squash and defrosting himself a steak.  Tonight was a fried egg night for me.  Fried eggs are my old standby when I want to keep things very simple in the kitchen. Growing up in a Greek family we always fried eggs in olive oil, a technique I endearingly call "Greek eggs".  Nowadays I cut back on the amount of oil, but in the village in Greece they use alot of olive oil when they fry eggs, and use a spoon to baste the oil on top of the egg as it cooks.  Basted eggs!   Anyway, when  you're hungry and tired, fry an egg, Greek style.

GREEK EGGS

2 organic eggs

2 Tbsp e.v olive oil

sea salt and pepper

Method:  Heat a small cast iron skillet over medium heat.  Pour in the olive oil, crack the eggs into the pan and season with salt and pepper.  Using part of the eggshell, break the yolk.  Cook the egg until it can be flipped.  Cook the other side for another minute or so.  This egg is great served with a hung of feta cheese on the side.

ROASTED BUTTERNUT SQUASH WEDGES 

1 organic butternut squash, cut in half, seeds removed and then cut into long wedges

e.v olive oil

sea salt and pepper

granulated garlic

Method:  Preheat oven to 400*.  Drizzle olive oil over the squash and sprinkle generously with the salt, pepper and garlic.  Roast in oven for about 30-40 minutes or until tender.

STEAMED BROCCOLI with Umeboshi Vinegar

1/2 head organic broccoli, stems peeled

2-3 tsp umeboshi vinegar

Method:  Steam the broccoli just until tender.  Drain the water and then season with vinegar.