How to: Make Your Own – Roasted Vegetable and Hummus Galette

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This recipe came about as a result of my anxiety over a whole whack of veggies that were getting a little wilty in the fridge.

You know the ones.  They were supposed to be the stars of a beautiful, fresh, Instagram worthy salad last week. And then you worked late. And then you said “screw the salad”. And then you ordered curry chicken rotis.

Next you know, it’s a week later and they’re looking like sad, wrinkly old man veggies.

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Good thing I’m not ageist. Those sad, wrinkly old man veggies still have a lot of potential! Thanks to roasting.  The fountain of youth for vegetables.

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I’ve been meaning to try making a galette for eons. It’s basically a rustic open face tart.  You can use any old pastry recipe to make the crust, but another must-try on my long list of ‘things to make’ is pastry made with canola oil. My Canadian-produced, heart healthy oil sweetheart.  Here’s a little lesson in food science to explain how it works.

And work, it does!

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The most important step is freezing the canola so it acts like a fat that would normally be solid at room temperature (butter/ lard/ shortening).  The other important step is using a food processor to help bring together the dough quickly (before the canola melts).

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Be sure to have all of your ingredients ready to go and leave the canola in the freezer until the last minute.

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You’re looking for a crumbly texture.  This will mean you’ve achieved cutting the frozen canola into little tiny pieces, which will mean a nice flaky pastry.

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As for the roasted vegetables, use what ever you have on hand.  Somewhere in the 3-4 cup range (roasted) is what you’ll need.  I added frozen kale because I had small bit leftover in the freezer and I thought the tart needed something green. But you can leave it out, if you must. You crazy cat.

The layer of hummus makes it meal-worthy.  Do not leave it out m’k?

You know what would also be awesome, though? Cheese.

Obvs.

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Gorgeous, right?

Erin

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Roasted Vegetable and Hummus Galette

Serves 4-6
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Website Canola Pastry courtesy of Canola Eat Well

Ingredients

  • 2 Medium yellow, red or orange bell peppers (seeded and chopped)
  • 227g crimini mushrooms (chopped)
  • 1 Small white or yellow onion (chopped)
  • 2 cups cherry or grape tomatoes
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground pepper
  • ½ cup frozen chopped kale or spinach (thawed and squeezed of excess water)
  • ⅓ cup your favourite hummus

Canola Pastry

  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅔ cup canola oil (frozen until solid - at least 2 hours or overnight)
  • 1 Large egg (lightly beaten)
  • 1 tablespoon white vinegar
  • ½ cup ice water

Note

This tart can be enjoyed with any type of pastry.  Puff pastry would be delicious and would cut down on prep time.  Simply thaw and blind bake for 10 minutes before topping with hummus and veggies.

Directions

1. Preheat oven to 400F. Toss peppers, mushrooms, tomatoes and onions with canola oil, salt and pepper. Transfer to a parchment lined baking sheet (or two) and spread out evenly in one sparse layer. Roast for 25 minutes, stirring halfway through, until browned.
2. Meanwhile, prepare the pastry. In a large food processor, add flour, salt and baking soda and pulse a few times until combined. Combine the egg, vinegar and ice water in a small measuring cup.
3. Working quickly, break canola oil up into a few pieces and add to flour mixture. Pulse a few times until it begins to break up further.
4. With the food processor running, pour egg/vinegar/water mixture through the chute. Turn it off as soon as everything is combined, about 10 seconds.
5. Transfer crumbly dough out onto a floured work surface. Bring dough together and form into a large ball (do not knead or overwork the dough, work quickly). Cut large ball in half and form two equal balls. Wrap with plastic wrap and refrigerate until ready to use (within 2 hours). If you don't use the second pie dough immediately, transfer to the freezer for up to 3 months. Allow to thaw in the fridge for an hour or two before rolling out.
6. Roll out one dough ball to a 12-14 inch diameter (it's okay if it's crumbly and rustic looking around edges). Carefully transfer to a parchment lined baking sheet (use a little water on your finger tips to patch up any crumbly bits that fall off in the transfer).
7. Spread hummus over crust leaving a 2" border around the edge. Cover with roasted vegetables, and crumble kale/spinach over top.
8. Working in a clockwise fashion, fold crust border over vegetables. Brush the crust with egg wash (optional: this makes it nice and shiny) and return to oven for 30 minutes or until golden brown. Drizzle with a little extra virgin olive or canola oil before serving warm or room temperature.

Facebook Live Cooking Demonstration @ 8pm

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What’s your favourite meal of the day?

If you said snack you are in luck!

Live, at 8 pm tonight on our How To Eat Facebook page, we will be showing you not one, but TWO of our favourite snack recipes – the peanut butter bars and no bake, peanut butter, oatmeal chocolate chip balls. Just like our lunch burrito video, you will have the chance to ask any question you want or just say hi!

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Now we know most schools and workplaces are now nut free zones, but fear not! We have lots of tips and ideas to make these snacks suitable for just about everyone and everywhere.

So grab a snack and maybe a glass of wine (or two!) and tune in tonight at 8pm EST for a double feature, a two for one special, a buy one get one free cooking demonstration. And remember, if you can’t catch us live there is no need to pout. The video will be posted on our Facebook walls and our How To Eat Facebook page so you can watch it whenever you want!

See you at 8!

Dara and Erin

 

How To: Quickie Meal – Panko Crusted Baked Tilapia

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This was one of those dinners that was so good I made it again the very next night. Seriously. It may have also had something to do with the fact that I had a costco size tray of tilapia fillets that had to get used up. But that’s besides the point.

The fact that my husband looked up half way through his meal and stated “this is the best fish you’ve made in a long time” should also convince you why you too should purchase a costco size tray of tilapia fillets. It also made me wonder what was wrong with our last of couple fish dinners...

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If you’ve been reading our blog for some time now, you know that Erin and I have a thing for creamy sauces. What would these fish tacos be without that lime crema? So it shouldn’t shock you that underneath the crunchy panko exterior lies a very flavourful mayo coating that helps to keep the tilapia nice and moist.

I’ve been known to make a double or even triple batch of this mixture and use it on everything from fish to veggies to salad.

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This tilapia can act as the perfect main to a one pan supper. I served it with some green beans and tomatoes that I roasted right along side the fillets. The best part? The clean up! Roll up the aluminum foil and done. No muss no fuss – just the way I like it!

Dara

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Panko Crusted Baked Tilapia

Serves 4
Meal type Main Dish
Website Adapted from Cooking Light

Ingredients

  • 4 tilapia fillets
  • 1/4 cup low fat mayonnaise
  • 1 Tsp dijon mustard
  • 1/2 Tsp dried oregano
  • 1/2 lemon (juiced)
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/4 Tsp salt
  • 1/8 Tsp pepper

Note

The mayo mixture is delicious and also makes a great dipping sauce. I like to double it and remove half to serve on the side with the cooked fish.

Directions

1. Preheat oven to 450 degrees and line a baking sheet with aluminum foil sprayed with cooking spray.
2. In a small bowl mix together mayo, mustard, lemon juice, and oregano.
3. Place tilapia fillets on the prepared baking sheet and season with salt and pepper. Spread tops of tilapia evenly with mayo mixture and sprinkle with panko. Spray with cooking spray.
4. Bake for about 6 minutes on the top oven rack and then switch oven to broil. Broil for about 3 minutes, until panko is golden brown. Remove and serve with additional lemon wedges on the side.

How To: Slow Cooker – Orange and Honey Braised Carrots

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Yup, that’s right. TWO slow cooker recipes in a row. And BOTH vegetarian. How about that?

I tend to agree with Erin – most vegetarian slow cooker recipes do result in a pile of mush. But just like our daal, I have found when treated correctly, you can still get the same oven or stove top texture, but without having to actually be home.

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This recipe comes from Ricardo magazine, who generously gifted me a copy of their November issue. When I came across this carrot recipe I was intrigued – braised carrots in the slow cooker?! It totally works! And is totally delicious.

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This recipe cooks in about 4 hours – the perfect amount of time when you have an errand or two to run in the afternoon, or just want to free up some oven space when prepping a meal. I followed the recipe almost to a T- I did cut the butter in half because while I wanted the flavour, I also wanted that natural and sweet carrot flavour to shine.

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Slow cooker daal, slow cooker carrots – what vegetarian recipe will we slow cook up next?!

Dara

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Slow cooker Braised Carrots

Serves 4
Meal type Side Dish
From magazine Adapted from Ricardo Magazine

Ingredients

  • 10 large carrots (peeled and sliced in half lengthwise)
  • 1 Tbsp unsalted butter
  • 1 1/2 Cups orange juice
  • 1 1/2 Tbsp honey
  • salt and pepper (to taste)

Note

These carrots would make a delicious side dish for roast chicken or salmon. You could substitute the honey for maple syrup if you would like.

Directions

1. Butter the bottom of your slow cooker. Add carrots on top and pour the orange juice over top.
2. Drizzle with honey and season with salt and pepper. Cook on high for four hours, or until carrots are tender.
3. Plate carrots and drizzle some of the cooking liquid on top.

 

 

How to: Slow Cooker – Daal

There is no shortage of slow cooker recipes popping up all over the place now that it’s fall. So why should you try this one? Because.

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And also, it was a “perfect on the first try” recipe. A simple, healthy, flavourful stew that tastes great right out of the slow cooker and even greater the next day for lunch.

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I tend to use my gigantic slow cooker in fits and starts. I find it does a great job of braising meat slow and low, but vegetables? Not so much.  In my experience, they get obliterated beyond recognition.  Sure, you can shorten the cook time. But then why use a slow cooker? Isn’t the idea to set it and forget it for the day? All this to say, since I seldom cook with meat at home, mine has been getting hauled out a couple of times a year at most. And I’ve decided, it’s just not enough to justify all of the valuable kitchen real estate it occupies.

So it’s been slow cooker testing mania all up in here.

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This recipe is a mash up of a slow cooker daal I found in The Best of Bridge Family Slow Cooker cookbook and my favourite stovetop daal recipe from Indian Cooking Unfolded by Raghavan Iyer. Guys. It’s really really good.

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I really like the combination of split peas and red lentils.  The lentils break down quite a bit more than the peas and give the daal a rich, thick texture.  If you’ve only got one or the other though, it’s all good.  Roll with it.  Fiddle with the spices if you like, too.  Add a pinch of cayenne for heat. Replace some of the chicken stock with coconut milk, or simply add a can of coconut milk and make it more of a soup.

When it’s done, jazz it up however you like.  Add fresh herbs (cilantro, parsley), a dollop of yogurt or sour cream or a squeeze of lime. Sprinkle on some toasted almonds or pine nuts or top with some cool, creamy avocado cubes.  It can be as humble or as fancy as you like.

Eat up, buttercups.

Erin

Slow Cooker Daal

Serves 6-8
Prep time 5 minutes
Cook time 6 hours
Total time 6 hours, 5 minutes

Ingredients

  • 1 cup dried split yellow peas (well rinsed)
  • 1 cup red lentils (well rinsed)
  • 1 Small onion (finely chopped)
  • 1 796mL (28 oz) can of whole tomatoes (chopped roughly in the can with scissors)
  • 3 cups no salt added chicken or vegetable broth
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons cumin powder
  • 2 teaspoons tumeric powder
  • 1 teaspoon salt (more or less to taste)

Directions

1. Add all ingredients to slow cooker, stir once or twice to combine. Set on low heat for 6-8 hours until split peas are cooked through but maintain their shape. Serve with rice, naan or something to soak up the delicious juices.