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This week, cherry overload.
Actually…scratch that. No such thing.
I’M IN LOVE WITH CHERRIES AND I DON’T EVEN CARE WHO KNOWS IT! (…jumping on couch)
Sorry. HaHa. That may have been a bit much.
I do really really really love seasonal cherries though.
I bought a big ol’ batch of sweet and a big ol’ batch of sour, which you would recognize as cherry pie cherries.
This salad is a terrific vehicle for sweet cherries. I do several takes on this salad year round. Sub cherries and almonds for beets and pecans or pears and walnuts – boom…seasonal fall/winter salads.
The goat cheese rounds are sooo delicious. They can make any salad a nice light meal.
The freezing step will make life easier so try not to skip it. It’s very frustrating trying to flip a round of melty cheese with tongs. It may or may not send you into an unreasonable rage. Especially if you’re hungry. Not that it’s ever happened to me
Such a pretty little thing, no?
But y’know…March in Canada is just real bitch for seasonal produce.
Hurry uuuup rhubarb!
After a good powwow with the gals in my office, I’ve got a slew of new ideas for upcoming posts. Thanks ladies! This one is both a recipe makeover – a healthier version of restaurant style twice baked potatoes – and a rip on one of our older recipes (Butternut squash enchiladas).
Now let’s talk chipotle peppers in adobo for just one minute. They are HOT. The can contains about 8-10 of them, but please trust me when I say you only need one, with perhaps a teaspoon or so of the sauce, max. Do not get rid of the leftovers! Place them all on a parchment or wax paper lined baking sheet, leaving a space between each pepper. Freeze em’ right on the baking sheet. Once frozen place the individual frozen peppers in a freezer bag for later use. I probably go through a can a year and have never had a freezer burn problem.
They add a super awesome spicy and smokey flavour. If you can’t find them, you can substitute with a teaspoon of mild chili powder and finely minced jalapeño.
You can add all of the black beans in to the potato mixture if you like. I left some aside to act as a garnish. If you’re serving it to people for dinner, it will give them a sense of what’s inside.
The green onions and lime wedge really add a pop of fresh flavour so don’t leave them out! If you’re a cilantro lover, I’m sure it would be a good replacement.
And while taste is important, for me the crunch factor is key to the ultimate cracker experience.
I LOVE Mary’s Gone Crackers for this very reason.
So I went ahead and copied ‘em.
I can’t take credit for this brilliant copycat move, though. That goes to Melissa from My Whole Food Life. I’ve adjusted the seasoning, bake temperature and time after making a couple of batches myself, but otherwise I haven’t changed a little old thing.
I bought all of these ingredients at Bulk Barn and calculated you can make about 3 batches (each batch makes 4-5 dozen crackers) for the same price as one box ($4.99).
Here’s a little photo tutorial for y’all.
Life is unpredictable, and sometimes messy, and often glorious, and occasionally insane. What it is not, is simple.
When life feels all jumbled up, it’s important for me to find a place I can feel grounded… see the big picture and all that.
Spending time in the kitchen, cooking, does the trick for me.
You should really try it. The results are generally quite delicious.
This is as basic a recipe as you can get.
Who knew making cheese at home could be such a cinch? 3 Ingredients!
Cheesecloth can be found at any major supermarket. I never find it in a specific aisle though, so you may have to ask where the store’s supply is.
This recipe comes courtesy of Mark Bittman’s – How to Cook Everything Vegetarian iPhone app. It’s a great investment if you’re looking for some new inspiration, and features hundreds of veggo recipes.
Oop, here’s a peak at my grandmother’s hand. Slash my old ass looking hand. Damn that thing is wrinkly.
This is what I used to let my cheese rest and set. The finished product is mildly sweet and has a slightly chewy yet crumbly texture.
I used my finished cheese in the easiest way I could think of – with Ontario greenhouse tomatoes, basil, excellent quality extra virgin olive oil and s&p.
Keep it simple, folks.