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.

How to: Seasonal Cooking – Roasted Tomato Soup with Parmesan Crisps

Whether you notice or not, we categorize each of our new posts.

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If you shift your gaze slightly to the right (and you’re on a home computer) you’ll see we even have a category tab. We’ve got quickie meals, healthy snacks, big batch meals and about 10 others.  Recently, we’ve felt the need to add a new category – Seasonal Cooking; and let me tell you, it has become my very favourite.

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It turns out cooking seasonally also means cooking simply.  Which is kind of our M.O.

Using fresh, seasonal ingredients means less fuss is needed to reach optimal deliciousness. Nature does all the hard work. Sucker.

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Fresh and ripe Ontario tomatoes are availably widely at the moment.  I can get them at my supermarket, any local farmer’s market or in my neighbour’s backyard at my neighbourhood produce mart.

Roasting tomatoes, as we’ve demonstrated before amplifies their natural sweetness and adds a subtle smokiness to produce a deep, rich flavour.

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This simple soup is perfection on its own, but served alongside a 1-ingredient parmesan cheese crisp it’s elevated to gourmet status.

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Using a handy dandy immersion blender to puree is an easy option.  This would work well in a regular blender and may even produce a smoother consistency, depending on how awesome your blender is.

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I strained mine in a coarse mesh strainer which removed all the little bits of skin and seed. They are perfectly edible of course, I just prefer a nice smooth tomato soup.

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I know most of you out there don’t have silicone baking mats, so parchment paper is a good alternative for the crisps. If you’re eager to add to your non-essential kitchen gadget list, put one of these Silpats (brand name) on there. They are magic for baking cookies with even, perfectly browned bottoms.

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These taste like the  crispy cheese at the edge of a lasagna pan. Therefore, they are heavenly.

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And pretty like lace.

Enjoy 🙂

Erin

Roasted Tomato Soup with Parmesan Crisps

Serves 4
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Website Adapted from Food Network's Tyler Florence

Ingredients

Roasted Tomato Soup

  • 2.5lb ripe plum tomatoes (about 10-12 tomatoes)
  • 6 cloves garlic (unpeeled)
  • 1 teaspoon coarse kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons canola oil (divided)
  • 1 Medium yellow onion (chopped)
  • 2.5 cups vegetable stock
  • salt and pepper to taste

Parmesan Crisps

  • 1/2 cup finely grated parmigiano-reggiano

Note

Although delicious served plain, try garnishing your soup with fresh herbs, yogurt, a drizzle of heavy cream or some crunchy croutons.

Directions

Roasted Tomato Soup
1. Preheat oven to 375 F. Halve tomatoes and place skin side down on a baking sheet lined with aluminum foil. Add unpeeled garlic to pan. Drizzle tomatoes and garlic with 2 Tbsp olive oil, coarse salt and black pepper. Roast for 45 minutes, remove garlic from pan and set aside to cool. Continue roasting tomatoes for 15-30 more minutes until the underside skin is browned.
2. Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.
3. Peel roasted garlic and add it to the pan with onions along with the tomatoes and stock. The stock should just cover the tomatoes. Use an immersion blender to puree until smooth.
4. An optional step is to strain the soup through a mesh strainer which will result in a smoother finished product.
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5. Preheat oven to 400 F.
6. On a silicone baking sheet, place 2 Tbsp of finely grated parmesan cheese in piles about 2 inches apart. Spread each pile into approximately 3 inches in diameter and pat them down lightly.
7. Bake for 3-5 minutes until golden brown. Remove from oven, allow to cool completely before removing gently from baking mat.

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How To: Recipe Makeover – Spaghetti Squash with Roasted Tomatoes and Basil

Welcome, 2013.

I wish you all a year of happiness, health and spectacular eating.

What better way to ring in a fresh new year than with a fresh new recipe?

This one ticks all of the popular food-related new year’s resolution boxes:

Meatless? check. Loaded with veg? check. Void of processed ingredients? check.

It’s also a light, bright and fresh tasting; often a tough feat come middle of winter.

I’m having a fling with spaghetti squash at the moment.  Sauteed with a little garlic and seasoned simply with salt and pepper, it’s jumped right in as a side dish replacement for rice, pasta and quinoa and as a brilliant filling for tacos alongside black beans. Next up…spaghetti squash brownies.

I kid.

Prep couldn’t be simpler though. The sticker says so.

For this meal, I used spaghetti squash as a base for roasted cherry tomatoes which I normally serve over a big bowl of pasta. I also added a can of white kidney beans for some oomph.

Once the squash is prepped, I tossed it in a warm skillet with a couple tablespoons of olive oil, the pan of roasted tomatoes and a can of white beans.  Season with salt and pepper, top with freshly grated parmesan cheese and basil and serve.

To save on oven time, the tomatoes and squash can be roasted for the same amount of time at the same temp.

Roasted Spaghetti Squash

Prep time 5 minutes
Cook time 1 hour
Total time 1 hours, 5 minutes

Ingredients

  • 1 Medium spaghetti squash
  • 2 teaspoons canola oil

Note

If you're short on time, you can also microwave a spaghetti squash.  Pierce the squash with a very sharp knife all over the surface.  Microwave on high for about 10-12 minutes, flipping the squash halfway through.

Directions

1. Preheat oven to 375F
2. With a sharp knife, cut the squash in half lengthwise
3. Scoop out the seeds of the squash, and brush the flat edges with canola oil.
4. Roast squash, cut side down for 45-60 minutes on a foil lined baking sheet.
5. Allow squash to cool for 10 minutes, and using a fork, scrape out the flesh.

Looking forward to sharing many more meals with you this year!

Erin

 

 

 

How to: Roast tomatoes

Off to a simple and delicious start!

Roasting tomatoes is an incredibly easy way to coax mega flavour and sweetness out of cherry, grape, or mini plum tomatoes.  They’re so versatile they can be used to punch up the flavour in just about anything that would normally include tomatoes.

I used mine along with some fresh ricotta cheese and fresh basil and tossed with farfalle pasta for a beautiful, bright and satisfying meatless meal. Here’s how:

Ingredients:

  • 4 cups cherry, grape or mini plum tomatoes
  • 3 Tbsp extra virgin olive oil
  • 10-15 basil leaves, sliced thinly
  • 2 cloves garlic, minced
  • 1/2 tsp salt (sea or kosher preferable)
  • 1/4 tsp freshly ground black pepper
Instructions:
  • Preheat over to 400 degrees F
  • Toss all ingredients together
  • Spread ingredients out over baking sheet lined with aluminum foil or parchment paper
  • Bake for 30 minutes

Enjoy!

Erin