My Favourite Vegetarian Recipe: Eggplant Involtini

I'm not into food trends but it's hard not to be influenced by what you read. And it seems like everyone is going vegan. I couldn't never do it though; it's too restrictive. I used to be a vegetarian in high school, but I quit, a long time ago and I would never go back. Truthfully, I can't even imagine a day without meat (or a life without sashimi). I love vegetables though and somehow this vegetarian dish really stands out. It's perfect on its own; no need for prosciutto. Taken from Nigella Lawson's cookbook, Nigella Bites, I think it will win over anyone, even those who think they don't like eggplant. It may not be the easiest to prepare (too many steps) but it's well worth the effort if you are willing.

Crêpes filled with cottage cheese...

I am not a fan of breakfast food; I don't like milk, I am sick of eggs and I've never liked cereal.  On the rare occasion I might eat some flax seeds with soy milk (but can you really call that a meal?) otherwise I'm at a loss as far as what to eat in the morning.  Sure, I could have a bagel with cheddar and tomato, that's one thing, but I never seem to have those ingredients in the fridge for long enough.  Blue cheese on a sourdough baguette? It sure sounds nice.  But that's usually gone in a day.  So, if there is nothing left over from dinner from the night before my breakfast usually amounts to tea.

It's no wonder I can barely focus on the Canadian election.  If I don't figure things out soon enough, I'm going to have to sell my vote.  Anyone interested?  I'm kidding of course. But while I keep writing this food post, can some please explain to me why we're having elections as frequently as the Toronto Film Festival?  Oh never mind...

Let's get back to breakfast foods.  I did some research on other food options today just to see what other people eat.  I found muffins, frittatas and french toast but all of these sound like too much work. Granola? Forget it. I need a little bit of protein in my meal otherwise I'll sleep through the entire day.  In the end, I came up with three viable solutions, sandwiches, croissants and crêpes. Sandwiches I'll have to explore some more, croissants, (well now, this isn't France but we'll see, still no protein though), crêpes on the other hand I think I can handle.  I've seen, I've made, and I've conquered them before although, it's been a while. Plus you can fill them with anything. With this simple formula from Allrecipes I think my problems are solved. Here is what you will need:

1 cup of flour
2 eggs
1/2 c. milk
1/2 c. water
1/4 teaspoon salt
2 tablespoons of butter

You mix in the eggs with the flour slowly and then the rest of the ingredients. And that's it, that's all.  For the filling I just took some cottage cheese and added an egg yolk and some vanilla sugar.  If I had some extract I would have added that in as well.  I filled the crêpes with this mixture and folded it in half and then in a quarter. Once it was ready I put it back on the pan.  You have to heat up the cheese slightly.  For the topping, although you can't see it in the picture (as I ate quite a few of these) I made a sauce out of rose petal jam and some French pinot noir.  It turned out to be a great combination and it was even better the next day.  Next time, I might try these with some brie, or even something savory.  If you want some other creative ideas check out the menu at Crêpes a GoGo.  I think until eggs make a come back in my life this simple recipe will serve as a wonderful replacement.

Kimchi Tomato Soup

This is my version of kimchi soup and let me just say it completely exceeded all of my expectations.  Of course, there are others, and I suppose more authentic ones who use tofu and pork in their recipe.  I considered those too but in the end I decided I wanted to create something new.  Next time, who knows, I just might add the tofu instead.

I don't know about you but I love Korean cuisine.  It's ranks right up there with my other two favourites, Japanese and Ethiopian.  Although, I should tell you that I generally love anything Asian and sometimes I wonder whether I am living on the right continent.  Don't even get me started on feng shui, or I could go on forever.

Anyway, I decided to turn this recipe into a tomato blend because I was initially craving a tomato soup with a bit of sauerkraut.  In the end, one visit to my local Korean food store changed all of that.  I grabbed one tub of kimchi and never looked back.  I had those cans of San Marzano tomatoes still left so I thought I would put them to good use.  It turned into a rather delicious blend.  I have to say I was rather pleased with myself especially after reading that kimchi was thought to protect one from infection during the SARS outbreak.  Of course SARS might be over, but being a hypochondriac (one just never knows) I ended up eating two extra bowls for added protection.  Unfortunately, the day after I got a nasty cold.  So much for that.  While this soup failed as a vaccine my little flu give me an extra reason to stay home and comfort myself with another bowl.  Maybe, it's the quantity of kimchi consumed that is supposed to create this immunity booster.  Who knows?  If you try this at home, pleaset let me know what you think.  I would love to hear your responses.

To begin you will need to sautee the following:

1 medium size onion (preferably Vidalia, finely chopped)
5 garlic cloves (put them through a press)
2 slices of ginger the size of your thumb (also finely chopped)
1 cup of chicken stock

You will sautee the onions first with the chicken stock and then add the garlic and then the ginger.  You can add some salt and pepper to this, as well as some lemon juice, although you can add this later too.  Once this is done, add it to a large pot and then add the following:

1 can of San Marzano tomatoes (you can get a good deal on these at Costco if you have one near you)
1 small tub of kimch (about 2 cups, I think, there was no label, sorry)
4 bay leaves
1 large carton of chicken stock (same carton you took the intial cup from for the sauteeing of onions)
1 teaspoon of paprika
2 teaspoons of chili paste (I used sambal oelek, you can use one teaspoon if you like)
fleur de sel (use until you achieve the taste you like)
Cambodian black pepper (now that I have this, my life is so much easier, you can use regular pepper too)
1 pinch of chili flakes
juice of 1/2 of a lemon

Let this cook or simmer at a low to medium heat for a bit.  And then use a hand blender to puree the entire contents.  I did this because I'm quite lazy and I didn't feel like chewing on large pieces of cabbage.  Plus, I think this gave the soup some added flavour and a texture that I particularly liked.

Optional:  I added a can of lentils to this after I blended it.  You can add meat to this recipe too as well as tofu, although if you're going to add tofu I would leave out the lentils.  I think one or the other works, but not at the same time.  I added parsley and turmeric for garnish.

If you would like to see another recipe, there is a good one from food.com.

Everyone Is Going Green and So Is My Hummus...

Let me introduce you to my Arugula-Spinach Hummus with Jalapeno Pepper or rather what's left of it.  What you see in the picture above are two tablespoons that I tried really hard to photograph (as best as I could with my little point and shoot camera), with some help from turmeric and paprika on top.  Note to self: do not eat the food you are planning to photograph or you will have nothing left.

The combination of hummus and leafy greens is obviously a healthy one and it makes a lot of sense during winter months when eating salads on a day to day basis can feel rather "cold". I also like the extra zip that comes from the jalapeno pepper here although I'm sure you could use any other variety.  This recipe is one that you can play around with as much as you like.  I, for one, was never planning on adding spinach to the mix but I somehow bought a container that contained both spinach and arugula so I figured why not.  The spinach probably makes it even healthier.  I like adding turmeric on top because it's a great opportunity to incorporate an incredibly healthy spice into your diet.  I hope you enjoy it.

Arugula-Spinach Hummus with Jalapeno Pepper

1 can of chick peas
2 large handfuls of spinach/arugula mix
4 tablespoons of tahini
1 lemon (use entire juice, but be careful not to get the seeds in) (you can use 1/2 a lime as well)
4 garlic cloves
1 jalapeno pepper (chopped with seeds removed)
4  tablespoons of olive oil
1/4 cup of water or more until you get a consistency you like
1 small handful of parsley (I like it mixed in rather than just sitting on top)

1 teaspoon of salt
1 pinch of pepper to taste
1 pinch of paprika (or sumac) for garnish
1 pinch of turmeric for garnish

I placed all of these ingredients together and mixed them with a hand blender until smooth. Garnish with paprika, turmeric or sumac and a little olive oil and parsley.

A Kiss From Mexico

I can't even put into words how cold it has been, so cold that there was a week where I stopped going outside.  Even. To. The. Grocery. Store.  That's how cold.  I started craving something warm, something hearty and it had to be a soup.  I knew it had to involve lentils, don't ask me why, I'm not even a vegetarian.  I quit that many years ago and I haven't looked back.  So, I began my search.  There were countless of soup recipes that I looked at but nothing really stood out.  I wanted something spicy, something tart but also something filling and with beans (yes, on top of the lentils).  And here's what I came up with:  A Spicy Lentil-Bean Soup with a Kiss From Mexico.  Eating it will make you happy, I promise.

Ingredients:

I should probably warn you that a lot of this soup came from a can, awful I know.  It's not that it was meant to be quick and easy it's just that I'm incredibly lazy when it comes to soaking anything overnight.  I simply can't bring myself to do it.  I like to cook spontaneously and the idea that I have to prepare something the day before turns me off completely.  I'm sorry, but unless you're making cheesecake (which I suggest is the only thing worth spending that much time on) no recipe should require 24 hours of prep time, even if it involves soaking something in water.  Of course, if you're feeling empowered don't let me stop you and go ahead, use dry ingredients.  But here is what I did:

Sautee the following in a pan:

1/2 medium sized Vidalia onion or yellow onion
4 large garlic cloves (minced or crushed through a press)
1/2 cup of chicken stock (take this from the carton you will be using to make the soup)
2-3 tablespoons of olive oil or grapeseed oil

Of course if you like a stronger flavour by all means use more onion and more garlic.  Don't let me stand in your way.

Then mix the following in a large pot:

900 ml of chicken stock (I used Campbells, you can make your own if you're feeling ambitious)
1 can of lentils
1 can of black beans
1 can of white beans

(All those canned foods!!!  Ahhh, I think I just heard Anthony Bourdain cry)

1 can of La San Marzano tomatoes (796 ml)  (use the entire "juice" plus 2-3 actual plum tomatoes)
3/4 to an entire jar of Mexican green salsa (I used the Herdez brand, it's really tasty)
4 bay leaves
1 teaspoon of paprika
1 generous pinch of chili flakes (make that two if you like it hot)
1 generous pinch of fleur de sel (or whatever salt you like)
freshly ground pepper (if you can find Cambodian pepper please use it you will love it, see Epices-Roellinger)
1/2 fresh lime (squeeze out all the juice)
1/2 fresh lemon (squeeze again)

OPTIONAL:  You can add carrots, potatoes, corn or bacon to this concoction.  Have fun and experiment.

Mix all of this stuff together with the chicken stock and then add the sauteed onions and garlic.  Cook it on low to medium heat.  If you like it thick add more lentils or beans.  The first time I made this soup I added a carrot and a potato but it was too chunky for me.  I omitted them the second time and I know that the next time I make this soup I will add corn and bacon.  I don't know why but maybe it's because this soup tastes too good to be true, and it's almost too healthy that I want to add something bad, but a little bacon once in a while won't kill you.  I hope you enjoy it as much as my family did.

And because this post has a Mexican flavour I thought I would add a bit of a literary element to it by including a couple of poems by Octavio Paz the Nobel prize winner for literature in 1990.  Happy Reading everyone.

Octavio Paz

Where Without Whom

There is not

A single soul among the trees

And I

Don't know where I've gone


Brotherhood

I am a man: little do I last
and the night is enormous.
But I look up:
the stars write.
Unknowing I understand:
I too am written,
and at this very moment
someone spells me out.


Between going and staying the day wavers

Between going and staying the day wavers,
in love with its own transparency.
The circular afternoon is now a bay.
where the world in stillness rocks.

All is visible and all elusive,
all is near and can't be touched.
Paper, book, pencil, glass,
rest in the shade of their names.

Time throbbing in my temples repeats
the same unchanging syllable of blood.

The light turns the indifferent wall
into a ghostly theatre of reflections.

I find myself in the middle of an eye,
watching myself in its blank stare.

The moment scatters.  Motionless,
I stay and go:  I am a pause.

On a final note, I thought I would share with you a picture of the new contemporary art museum that is being built in Mexico City by Carlos Slim who also happens to be the richest man in the world.  The museum's spectacular size and design will make your mouth drop.  It's just as grand as the Guggenheim in Bilboa.

Cappuccino Cheesecake

This is the easiest cheesecake recipe you'll ever need and I've made it even easier by changing the crust.  What you'll need is a hammer, a ziploc bag and a box of lady fingers (and hopefully some unresolved anger issues).  I used the Milano brand Giant Lady Fingers; they're available everywhere.  You'll need about a box or a box and a half.

Once you smash these little cookies until they're nice and grainy I guarantee you'll feel relief.  And you don't even need to add butter to the mix, just place them at the bottom of a 9-inch springform pan.  As long as you pour in the filling slowly you don't have to worry about unsettling the crust.

For the filling here is what you'll need:

3 packages of cream cheese
3 eggs
6 tablespoons of concentrated coffee (I used a mix of espresso and instant coffee)
1/2 cup of sugar (you can use more if you like things sweeter)
250g of dry pressed cottage cheese

Directions:

1.  Take out the cottage cheese and cream cheese a couple of hours before you're about to make the cake.  You want them to be soft and ready to use.

2.  You then place the cream cheese in a large bowl cutting it into smaller pieces and then place it in the microwave for 30 seconds.  After you take it out, mix it together using a spoon and then place it in the microwave again for 30 seconds.

2.  Now add the sugar and mix well.  Add the eggs slowly one by one.  Blend together using a hand-held mixer.

3.  Now you'll add the coffee.  Make sure you brew it ahead of time so it has time to cool down.  If you like a stronger coffee flavour either make the coffee really concentrated or add more tablespoons. 

4.  You can also add a tablespoon of vanilla extract if you like.

5.  Lastly, add the cottage cheese.  You'll need to blend this mixture for a while until it's smooth again.  And then it's ready to bake.

6.  Preheat the oven to 350 degrees and bake for 40 minutes.  You can test the centre with a toothpick;  if it comes out clean the cake is ready.  You don't want to over bake it as it can cause cracking which is what happened to mine.  I thought giving it an extra 10 minutes in the oven would be better but I was wrong.  I think 40 is more than enough, and besides the less you bake it the more delicate it will be.

Personally, I like adding the cottage cheese because it gives the cake a thicker texture; plus it gives you some added protein.

You can garnish however you like.  You can also make a raspberry coulis to pour on top.

Today, I wanted to use a stencil and then sprinkle vanilla sugar on top, but I didn't have time so I just took some rocks I found on the beach and used them instead.  I think the pattern turned out quite nice. (Please note that I boiled the rocks for a few hours before doing this.)  I then added some chopped chocolate pieces to add some contrast.  It's not what I imagined it to look like but I think it works.    

Happy Baking and Merry Christmas.