No Mayo In These Potato Salads

Here are the top three mayo-less potato salads I am going to be making this picnic season.  The one from Smitten Kitchen looks perfect for right now since it incorporates all that is plentiful in Toronto this spring: asparagus, radishes, snap peas and spring onions. 


Please note that mustard is a priority allergen in Canada:  http://allergicliving.com/index.php/2010/07/02/food-allergy-labeling-mustard-on-list-new-rules/ If you are using mustard, make sure to read the ingredient label for sulfites if you are avoiding them in your diet.  If you can eat mustard, here is a cool fact.  Canada is the world's largest exporter and second largest producer of mustard in the world.  


I wanted to post the links to the recipes now for sharing purposes.  I also thought that providing a few mayo-less potato salads now is important for egg-allergic families; many family and friend events including food, and usually some type of potato salad, this time of year.  So, why not have one that everyone can enjoy together?


http://smittenkitchen.com/2011/05/spring-salad-with-new-potatoes/#more-7523


http://smittenkitchen.com/2012/05/tzatziki-potato-salad/


http://www.food52.com/blog/2116_potato_salad_with_arugula_and_dijon_vinaigrette


http://www.cbc.ca/bestrecipes/2011/03/dilled-potato-and-grilled-corn-salad.html


http://www.thegardengrazer.com/2012/06/healthier-potato-salad.html


http://bevcooks.com/2012/07/lemony-roasted-potato-salad/

Crazy About Rhubarb

My mom says that when I was little I preferred cranberry juice to apple juice.  I definitely have an affinity for anything tart.  I am celebrating the abundance of rhubarb at the farmer's markets this week with a daily dose of rhubarb compote.  I brought home this long-legged beauty on Thursday and then washed it and sliced it right away.  Looking ahead to days of sweet and tart happiness, I made a batch of rhubarb-strawberry compote over the weekend.  Instead of sugar this time, I used my favorite honey: Staite's buckwheat honey from the weekly Metro Hall farmer's market in Toronto.  The honey imparts a slightly stronger flavor, not necessarily something for everyone. I froze 1/2 cup of the compote to use in breakfast baked oatmeal, made rocket popsicles, and saved a portion to top with vanilla yogurt and amaranth puffs for dessert.  As always, my Thermomix facilitated the process.  The directions below for making the compote are specific to Thermomix and include frozen strawberries.  Knowing what is in my food and eating well makes me happy; with food allergies in the family knowing what goes into food, and good food, is extremely important. 


What you need:
Rind and juice of 1 orange
500g rhubarb, cut into 2.5 pieces
30-60 grams sugar, I used 2 tablespoons of buckwheat honey this time
250g strawberries, hulled and sliced, I used frozen strawberries this time since not in season.


What to do:
Add all ingredients except strawberries and cook for 10-12 minutes at 100 degrees on Reverse + speed soft.
Add strawberries and stir for 2 minutes on Reverse + speed soft.

Chocolate Brownie Cake

I found this recipe at: http://www.thesimplelens.com/2011/05/byeeee-byeeee-brownie/ and was in the kitchen making them before I could finish reading the ingredient list. It was raining and I had a chocolate craving. Usually, I bookmark recipes and make them a few weeks later, but I got excited and made these right away.  Great chocolate flavor and cake-like texture.  These brownie cakes freeze well for future chocolate cravings or to bring to mommy friends and make them happy.  I ate one straight out of the freezer this afternoon.  Make sure to use chocolate from a brand that guarantees no cross-contamination with nuts or seeds; they will be a hit with children and parents alike. This cake will give you another reason to love the avocado's versatility.  So many vegan desserts include mashed banana and avocado. I will be posting a quinoa cookie made with bananas when I get around to it.  I have to rely on others to tell me what they think of them though since I am allergic to bananas.


What you need:
1 avocado

3/4 cup cocoa powder (check out: http://www.vermontnutfree.com/)
2 cups all-purpose flour

1.5 teaspoons baking powder
pinch of salt

1 cup raw sugar

1/3 cup maple syrup

1.5 teaspoons vanilla extract

1.5 cups water

3/4 cups choco chips (I use Enjoylife brand)

What to do:

Preheat oven 350 degrees.

Smash avoado with spoon or in Thermomix.

Combine avocado with wet ingredients.  I blended until smooth in Thermomix

Sift together dry ingredients.

Add dry to wet in several batches, mixing after each additon. stir in choco chips, then pour batter into greased 9 x 9 baking dish.

bake for 35-45 minutes, check with toothpick for doneness.

remove from oven and let cool for at least 20 minutes.

store in labeled freezer bag
and pull for chocolate cravings

Greek Spinach Rice Balls

they will make you smile!

These Spinach Rice Balls are a favorite from the past, a Moosewood Restaurant recipe from one of my first cookbooks.  I remember making them for the first time because I had all the ingredients and the flavor combination was familiar.  I then started to make them along with Harira for a satisfying cold-weather vegetarian meal.  Last night, I was thinking about a way to get my toddler to try spinach again.  Let's see if he likes these!  I am going to make a double batch and freeze the next time around.  I also will convert the recipe to the Thermomix since that will make this recipe even easier and I'll have less to clean up.  I am glad that I remembered this recipe and that there is no egg involved in the breading process.  Next time you have extra rice, use it up by making these.

What you need:
2 pounds fresh spinach, washed and large stems removed
1 cup chopped scallions (about 6)
2 teaspoons olive oil
2 cups cooked brown rice
2 tablespoons finely chopped fresh dill
1 1/2 tablespoons fresh lemon juice
salt and ground black pepper to taste
1 cup plain or herbed bread crumbs (we use ShaSha Co. Spelt)

What to do:
Lightly saute the scallions in the oil for about 5 minutes, or until softened and slightly browned.  Add in the spinach and cook until wilted.

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the spinach, scallions, rice, dill and lemon juice.  Add salt and peeper to taste.  Stir well, mashing the rice mixture against the sides of the bowl with the back of a large spoon until the mixture holds together.  Alternatively, add the mixture to your Thermomix and gradually turn up dial until spinach chopped and rice slightly mushed.

Prepare a baking sheet or large baking dish with a light coating of canola oil. with dampened hands, pack a heaping 1/4 cup of the rice mixture into a firm, round ball.  Roll the ball in the bread crumbs and place it on the baking sheet.  Continue making balls until all the mixture is used, arranging the balls about one inch apart.  Drizzle with a little olive oil. Bake for 20-25 minutes, until the balls are heated through and crisp on the outside.

*variation: add 1 cup of grated feta cheese to mixture.

ready for the oven!

                                                            

Kale and Mozzarella Pizza with Wheat and Barley Crust

Start with homemade pizza dough and then just saute some kale with garlic and slice some good mozzarella cheese.  And that is basically it!  I love these straight-forward dinners with short ingredient lists. Of course, the Thermomix facilitates by having fresh pizza dough with a variety of different flours mixed and kneaded in just a few minutes.  I leave the dough to rise on the kitchen counter and then we walk to the park knowing dinner will be ready in 15 minutes.  When we get home, I just have to assemble the pizza and put in in the oven. When I go to St. Lawrence market, I pick up some mozzarella and a bunch of organic kale.  Mid-week, I have a fast and yummy meal on the table in little time.  If we decide to make a different kind of pizza, I can use the kale to make some kale chips.  We enjoy this pizza with chicken caesar leftovers from the previous meal or carrot ginger soup.  What makes this crust particularly good is that you let it brown in the broiler before adding the toppings.  You will find the original recipe and idea at:http://marcussamuelsson.com/recipes/whole-wheat-kale-and-mozzarella-pizza-recipe
                                                                  

dough ready to become pizza!

Thermomix Pizza Dough Ingredients:                                             
280g warm water
1 sachet dry yeast
20g olive oil

2 tsp rock salt                                                 
350g whole wheat flour
100g all-purpose flour
50g barley flour


Thermomix Instructions:
Place the water, yeast, oil and salt into the TM bowl.  Mix for 5 seconds on speed 3
Add the flour.  Continue mixing for 6 seconds on speed 8 to combine.
Set the dial to closed lid position.  Knead the dough for 2 minutes on Interval speed.
Transfer the dough to a floured bowl and let dough rise to double the quantity, about 30 minutes.

When I turn my "green" pizza
 upside-down
I don't have to see what I'm eating!

                                                      

Thermomix Instructions for Polenta Greens

Here are the instructions for the previous post's recipe.  I had a formatting problem so I decided to start a new post for the instructions.


1. CHICKPEAS

Add onions and garlic to TM bowl and chop 5 seconds, speed 7.

Add oil and sauté for 2 minutes, 100 degrees, speed 1.

Add chickpeas and cook for 45 seconds, 100 degrees, Reverse + Soft Spoon.

Add broth, basil and black pepper and cook for 5 minutes, 100 degrees, Reverse + Soft Spoon.

Add the lemon juice and peel.  In a separate bowl, mix the cornstarch/arrowroot with 1/4 cup of water until dissolved.

Add to TM bowl and cook for 5 minutes, 100 degrees, Reverse + Soft Spoon.

Remove from heat and keep warm.


2.POLENTA
Chop garlic, 5 seconds speed 7-8.  Set aside.
Add stock/water to TM bowl and cook for 12 minutes at 100 degrees, speed 1. Add oil for last few minutes of cooking.
Add polenta,garlic and basil to TM bowl and cook for 30 minutes, 100 degrees, speed 2.
Polenta is done when it coats the back of a spoon thickly.


3.GREENS-made without Thermomix

Roast the olive oil-coated asparagus in oven for about 8 minutes at 375 degrees.
Bring pot of salted water to a bowl.  Once boiling, toss in broccoli rabe and cook for 2-3 minutes. Drain and toss with lemon juice, zest olive oil and salt.

Lemony Asparagus and Broccoli Rabe Over Polenta

I have only had my Thermomix for about one year now and I don't know how I ever lived without it.  I am inspired to find new recipes, buy great ingredients and then let the Thermomix do the work for me.   I have always enjoyed going to the market and being in the kitchen, but the Thermomix adds new joy to cooking. It also frees up a lot of hands-on time.  Yesterday, I was able to play with my toddler all while the Thermomix helped me make dinner.  It chopped veggies, cooked up a garbanzo stew and whipped up creamy and comforting polenta.  If you are looking for an interesting blend of textures and a way to enjoy all the seasonal, fresh local asparagus this time of year, try this dish.  If you are looking for a good vegan supper, try this dish.  I love that I was able to pour the extra polenta into a pan for it to set; we enjoyed the polenta creamy last night and tomorrow night we can slice it into triangles and top with bolognese sauce or mushroom ragu.  


The original recipe can be found at:
http://marcussamuelsson.com/recipes/lemony-asparagus-and-broccoli-rabe-over-polenta-recipe#more-10395  Marcus Samuelsson's website has a lot of inspiring meal ideas.  


The list of ingredients and directions seem a bit intimidating, but this is all quite simple to put together.


Ingredients and Thermomix instructions will appear in the next post.

Ground Chicken Lettuce Cups

Asian dishes can pose a challenge for allergic families.  The presence of peanuts, sesame and egg make safe dining rather difficult.  Try this quick and satisfying meal; you will be delighted! You can stop before adding soy and chili sauce and set aside some of the cooked ground chicken for younger children.  Adjust the condiments according to your families needs.  If you can have sesame, hoisen sauce is a nice addition.  


What you need:
Lettuce Shells, preferably cup shells or romaine
1 pound of ground dark chicken

1-2 garlic cloves, minced
1 bunch spring onions (green onions 4-5) – sliced              
 4 tsp soy or tamari sauce (try Bragg Liquid Aminos)
1 tbslp lemon zest
2 tblsp lemon juice
1 tblsp chilli sauce
oil for skillet
chopped cilantro

What to do:
In a skillet, heat 1 tblsp oil. Add the garlic and the ground chicken and cook on medium heat for 8-10 minutes until the chicken is done.

Add the whites of the green onions, lemon juice, hoisin sauce, soy sauce and lemon zest. Stir all and cook for another 5 minutes.


Stir in the chilli sauce and adjust taste for salt.

Sprinkle with cilantro and greens of the green onions.  Serve on the lettuce shells with rice and additional condiments. We top ours with peanuts since peanuts are ok for our family.

Lemon Tart With Gingersnap Crust

I highly recommend Allergic Living magazine to allergic families.  The Canadian magazine is now available in the United States as well.  The original recipe for this tart is from the Spring 2011 publication.  It is free gluten and top allergens, the idea is to adapt the ingredients to suit your families allergy needs.  I  love anything lemony, especially lemon curd and lemon squares.  My husband surprised me for Mother's Day with this eggless adaptation of a favorite.  I guess that's why the magazine disappeared for a few days and before I could get my hands on it.  That is also why he had folded down pages of my baking books and kept asking me what xanthum gum is and does.  I knew he was up to something that was going to get out of control.  Thank you, Allergic Living, for appearing right in time.  Now, if I could only follow directions as well as he does and have things turn out precise and accordingly.  I always find a way to change a recipe, sometimes not for the better.

What you need:
2 cups gingersnaps

6 tablespoons butter or butter alternative
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup mixed egg replacer
1 1/2 cups hot water
2 tbsp lemon zest
1 cup sugar

What to do:
Pre-heat oven to 350 degrees F.  Set out an 8 inch, spring form tart pan.  My husband used a fluted ceramic tart pan since he couldn't find the spring form without my help.

In a food processor or in Thermomix, pulse gingersnaps to a coarse breadcrumb consistency.  Add in butter until well combined.

Press mixture evenly into bottom and sides of tart pan.  Chill for 10 minutes in the freezer.

Remove tart pan from freezer, place in oven.  Bake for 10-12 minutes until golden brown. Cool.

Meanwhile, combine filling ingredients in a double broiler on the stove, over medium heat.  I will have to come up with the Thermomix adaptation for this step.

Stir well.  Continue stirring until mixture has thickened.  That's the beauty of Thermomix, it will do this part for you and free up your hands.

Cool for 10 minutes, then pour into tart shell.  Refrigerate for several hours before serving.  My husband put tart in freezer to help it set.

Thermomix Dark Chocolate Gelato

I really love my Thermomix.  Tonight, when I tasted the dark chocolate gelato made in minutes, I cried tears of love and gave it a kiss.  The Thermomix really does everything. This frozen dessert is the first decadent one I have made with my machine.  I did a lot of searching for eggless ice cream recipes, back when I got my Thermomix, on the Thermomix forums and blogs.  I saved this recipe in my files.  Why did it take me so long to try making it?   The flavor and texture of  was exactly what I was hoping for; it is rich and creamy and not cloyingly sweet.  I wish I had better pictures to share, I took a fast picture and then indulged.   I also am trying to figure out the technicalities, is this concidered ice cream or gelato?  The original recipe can be found at: http://www.stephberg.com/?p=425

What you need:  

 60g sugar (Wholesome Sweeteners)

 200g 70% dark chocolate (check out: http://www.vermontnutfree.com)
 500g whole milk (I used half 35% cream and half 1% milk since that was what I had)

 15g of quality cocoa

 35g cornflour (I used arrowroot, helps prevent ice crystals from forming--not sure when to add though!)

 Pinch of salt

 250g cream
 *Milk – additional 40 – 60 mls

Thermomix Method:

Add sugar and chocolate to the TM Bowl, speed 9 for 6 seconds.

Add, milk, cocoa, cornflour(arrowroot) and salt and cook, 7 minutes, 90°C, speed 4.  Please note that I am just learning how to incorported arrowroot in homemade ice cream.  I think it is best to mix with cool liquid first.  Also, I read that it is best to add towards the end.  Be that as it may, the consistency of the final product was to my liking.

Add cream through the lid, speed 4.

Put TM Bowl in fridge for mixture to cool (1hour) then mix again for 6 seconds, speed 4.

Pour into a shallow container to be sealed and place in freezer.

If reconstituting 12 hours later, add to TM Bowl and blend, speed 5 until creamy texture (10 seconds). Serve immediately.

If reconstituting when frozen hard, cut into pieces approximately the size of a plum, add to the TM bowl, process on speed 6 for 6 seconds, then speed 4 while slowly adding milk until mixture resembles gelato. Serve immediately.

Glorious Homemade Cheese Crackers

freshly baked and
ready to take on the go!

I am so excited about my new favorite homemade snack that I have not stopped talking about it since it came out of the oven. Homemade cheese crackers are simply better than the packaged kind, and the smell of them baking in the oven will make you very, very happy.  Just make them, you won't be sorry!  


The whole process was actually quite fun.  I enjoyed using a pizza cutter to make the small squares.  A silicone mat is the way to go; you can roll the dough, cut the squares and bake all on the same space.  Watching the crackers cook and slightly puff up in the oven was a highlight.  I am so glad that I can make my own cheese crackers now; quality ingredients and no need to read allergy-warning on package!  There is no question that I will be baking more of these in the future; but, will I really be making these delicious cheese crackers for my toddler? I guess we will learn how to share together.


I found the recipe on http://www.fixmeasnack.com/.  I will be going to this blog for other new snack ideas.   For the original recipe and instructions, click here: Cheese Crackers-- I couldn't do a better job mapping out the process.  


Some changes: besides using my Thermomix instead of a standard food processor, I used white cheddar cheese instead of orange.

Rolling out the dough on silicone mat:

Cutting dough with pizza cutter, I was so excited that I couldn't seem to make straight lines!:

Below, you will find the adapted Thermomix method for making mixture.
Place all ingredients (in list up to 'butter') in TM bowl, mix for 5 seconds, speed 2

Add butter to TM bowl

Mix for 10 seconds, speed 6

With motor running at speed 1, add water and mix for 30 seconds until dough starts to clump up or form into a ball. Picture of what mixture looks like:

Jamie Oliver's Evolution Carrot Salad

I am glad that I made this quick and delicious salad last night.  It was a good change from a simple green salad. It also could be a great mayo-less carrot slaw to bring for picnics and barbecues. If you keep a big bag of carrots in your fridge, you can make this up whenever.  I include last night's version of Jamie Oliver's Evolution Carrot Salad; he has a series of Evolution Salads, each additional "step" takes the basic salad up a notch. Check out these salads in Jamie's Food Revolution.


My Version:
5 shredded carrots
1/4 cup of scallions, green part
Handful of chopped cilantro
Simple dressing: lemon juice, olive oil, dash of balsamic vinegar,black pepper and touch of dijon mustard.