Pan Roasted Root Vegetables

I love to cook ahead. This summer when it was ridiculously hot outside, I tried as much as possible to make things far ahead and then stick them in the fridge to re-heat or eat cold later. These vegetables are not only really good for you, but they are delicious and versatile. You can eat them as a side but one of my favourite things is to toss them in a salad with quinoa or millet and then pile the works on some fresh spinach and arugula mix. Don't worry, that recipe is coming too!

You can play around with this recipe as much as you want, but the method is much the same. Reduce or increase the veggies as much as you want, omit the ones you don't like altogether, it's all up to you. Rosemary can be substituted with thyme, you could try seasoned salt if you wish, or fresh cracked pepper. I find that the beets tend to cook slower than anything else so when you cut them into small wedges or moons, try doing them fairly thin.

If you think your kids will never eat this, I challenge you to get them involved in the prep (except peeling purple beets, maybe-unless you have a hose nearby). In my experience cooking with kids,  they will often say they hate things but when faced with a roasted, slightly caramelized vegetable, they can't resist. It's all in how you cook those vegetables, folks. You will be surprised. Trust me. Get them to help stir the veg in some oil and arrange them on the pan. Be careful, though. Once those kids zero in on a favourite vegetable you may not get to eat any.

Yield: around 10 cups of vegetables

 Ingredients:

1 medium sweet potato, peeled and chopped into 1/2 inch cubes
2 medium Yukon Gold potatoes, peeled and chopped into 1/2 inch cubes
4 carrots
3-4 parsnips
2 medium purple beets
2 medium golden beats
2 medium Yukon Gold potatoes

2 springs fresh rosemary
3 Tbsp light olive oil
salt and pepper

Directions:

1. Pre-heat oven to 425 F. Line a large rimmed baking sheet with parchment paper.

2. Toss the Yukon gold potatoes with 2 tsp of olive oil, salt, pepper, and a good pinch of minced rosemary. Spread them on the baking sheet.


3. Toss the sweet potatoes with 2 tsp of olive oil, salt, pepper, and a good pinch of minced rosemary. Spread on the baking sheet beside the Yukon golds.

4. Continue with the other veggies in the same manner-tossing with oil, salt, pepper, and rosemary and spreading on the sheet. The reason I don't mix them all together is that sometimes the veggies are finished at different times, and this  makes it easier to remove some from the pan early if I need to. Also, because those purple beets will change the color of everything if you toss them all together.


5. Bake the veg for about 35-50 minutes, checking frequently, until fork tender and lightly browned. Some may be finished ahead of others, and because you've divided the vegetables into rows it will be easier to scoop say, all the parsnips off the pan and let the beets cook longer.

6. Let the vegetables cool on the stove top before serving, or cool to room temperature before putting in a sealed container in the fridge. The vegetables will keep for about 4 days and you can use them as a side, toss them in salads, etc.



Inspired by Eating Well 

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Tomatillo White Bean Chicken Chili

Chock full of beans, spicy peppers and tender chicken, this chili is something spicy to brighten up your day. I have brought it to work often year round, and every time I heat it up in the microwave, people are inevitably drawn to the staff room by the smell.

“Oh my goodness,” they peer into the bowl and inhale deeply, “What ARE YOU EATING? It smells amazing!” Honestly it really does. I’d daresay I’m addicted to this chili, if I were to be completely truthful. I’ve made it more times last year than any other soup or stew. Besides the fact that it’s delicious, it also packs really well in a lunch box and stands up to the freezer, which is a must in my house.

Tomatillos, which were a mystery to me at the grocery store, can be found in the produce section. In Superstore I found them with their papery husks removed, encased in plastic film on a styrofoam tray. In Save on Foods, they are often in a basket with the paper husks still hiding the green fruit within.

What is a tomatillo, you ask? Check out this great article from What's Cooking America. They look like a green tomato once you peel off the husk, but they are actually related to a gooseberry.

You don’t have to do much with them in this recipe other than wash and the roast the tomatillos and a hot pepper in the oven before chopping and adding to the pot. They add some wonderful flavour and your tomato hating children may let mild (and yet tasty!) tomatillos pass without knowing what they are. Use this to your advantage!

A word about hot peppers while we are here; always start small. I usually use 1/2 of a seeded hot chile, and that’s enough for me. You can use more if you wish, and here is where you may want to experiment a little so that you can judge for yourself and your family how much heat is appropriate. Also, be sure to prick the pepper well with a knife before you roast it; otherwise, the little thing will explode all over your oven and you’ll have nothing left for your chili. Roasting the chile allows flavour without as much bite. If you choose to not roast the chile but instead saute it along with the onions (which I have done before when I forgot the roasting step), be sure to use caution. Not only are those hot pepper juices going to make your dish hotter than if you roasted it, but I’ve had long lasting burning sensations in my fingers just from handling hot peppers for chopping. Not to mention if you forget and rub your lips or eyes-ouch! Gloves would probably be a good idea. I remove the seeds of the chile, and therefore a good deal of the heat, but I’m finding that the chiles I’ve been using still have a good amount of bite even without the seeds.

Yield: 4-6 servings

Ingredients: 

1/2 -1 hot chile (I use the mixed hot Gusto ones from Windset Farms)
1/2 sweet red pepper, diced
2 medium onions, chopped
3/4 lb  to 1 lb of fresh tomatillos
5-6 boneless, skinless chicken thighs
1 small bunch of fresh cilantro
3 cloves of garlic, peeled and minced
1 1/2 Tbsp arrowroot starch, mixed w/ 2 Tbsp cold chicken broth OR 1/4 cup flour
3/4 tsp salt 1/4 tsp pepper
1 tsp ground cumin
1 tsp coriander
small can of green chiles
4 cups low sodium chicken broth
3 cups white beans (cannelli or white kidney beans, or other small white bean)
1 lime

Directions: 

1. Pre-heat the oven to 350 F and line a rimmed baking sheet with foil or parchment paper.


2. Score the bottom of each tomatillo with a knife in an X shape and give the hot pepper a good stab or two. If you don’t do this, they will explode in your oven as they roast.

3. Roast the tomatillos and peppers for about 15-20 minutes until they are softened and browned a little. Once they are cool enough to handle, chop the tomatillos and hot pepper. While you are waiting, chop the stems off the bunch of cilantro and set the leaves aside. Chop up the stems finely.

The roasted tomatillos become all browned and squidgy, just perfect to chop for a chili

4. In a large, deep skillet, saute the chicken thighs over medium heat with a bit of oil until browned on both sides; remove to a plate and set aside. Once they are cool enough to handle, chop into bite sized pieces.

5. Add the onions, sweet red pepper, garlic, hot chile, and cilantro stems to the pan. Stir and cook until softened and fragrant; about 3 – 4 minutes. Sprinkle with cumin, salt, pepper and coriander. Continue to saute about a minute longer.

6. Sprinkle flour (if using. If not, skip this step) over the vegetable mixture and continue to stir and cook another minute or so. Gently add the broth, stirring and loosening up the browned bits on the bottom of the pan. If you are using arrowroot starch mixed with a little cold chicken broth as your thickener, add it here. Stir and heat through.The mixture will thicken slightly.

7. Add the beans, roasted tomatillos, roasted hot pepper, canned green chilies, and chicken. Bring the mixture to a boil, then turn the heat down to low and simmer for about 20 minutes.

8. Before serving, zest the lime over the pot before cutting it in half and squeezing in the juice. Chop the cilantro leaves and add to the chili just before serving. Taste and adjust the seasonings. You can top the chili with crushed tortilla chips and/or avocado slices when serving, if you like.

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Everyday Allergy Friendly Granola

Date and cranberry granola

When I originally wrote about granola here, I claimed that I didn't eat it much because it can be high in fat and sugar. That was true until I learned how to make my own-and wow, was it delicious! I used to eat it often, but when allergies reared their ugly heads, granola was put on the back burner for awhile.

In the last few months, I have figured out how to make granola for myself that is nut, soy, corn, rice, sulphite, and wheat free-which is pretty fantastic. (Note: the 'free-ness' of this granola depends on the products you use. I am okay with things that are labeled "may contain" or produced on the same lines as my allergens, but if you are not you have to do your own research) It has become my go-to breakfast, replacing the peanut butter toast that I ate almost daily for many years. Instead I now shuffle down to the kitchen, put about 1/4 cup of granola in a bowl, add another few tablespoons of puffed quinoa for good measure, top with about 1/3 cup of plain Greek yogurt, a drizzle of honey, and then a sliced banana or some fresh blueberries.

It's a great way to start the day. You should try it!

This recipe is super easy and pretty forgiving. Don't have hemp hearts? No biggie. Just add more sunflower or pumpkin seeds. Basically I need 1 cup of nutty/seedy things and 1 cup of dried fruit in there, so you can adjust things to your heart's content. The original recipe calls for pecans, but I mixed it up and tried whatever I happened to have on hand. I like hemp hearts (pictured below) because they are nutritious and add some great flavour. Mine are from Bob's Red Mill, and they are produced in a dedicated gluten free facility. 

Hemp hearts from Bob's Red Mill

Besides breakfast the granola makes a super tasty munchie snack late at night if you toss in some mini chocolate chips, too.

Yield: Approximately 6 1/2 cups

Ingredients:

3 cups rolled ONLY OATS  (this brand is certified gluten free)
1/2 cup shelled unsalted pumpkin seeds
1/3 cup shelled unsalted sunflower seeds
1 Tbsp hemp hearts
1 Tbsp sesame seeds
1 Tbsp flax seeds
1/2 cup unsweetened coconut (sulphite alert: be sure to get one that has NOT been processed with sulphur dioxide)
3 Tbsp packed brown sugar
3/4 tsp cinnamon
1/2 tsp ginger (check for sulphites!)
1/4 tsp salt
1/3 cup honey
2 tbsp light tasting olive oil
1/2 cup chopped dates (did you know dates are sulphite free?)
1/2 cup dried cranberries (Craisins, to be specific, if you want sulphite/nut/gluten free)

Directions:

1. Pre-heat your oven to 300 F, and line a really large rimmed baking sheet with parchment paper.

2. In a large bowl, mix together the oats, pumpkin seeds, sunflower seeds, hemp hearts, sesame seeds, flax, coconut, and brown sugar.

3. In a small sauce pan, warm up the honey, olive oil, salt, ginger, and cinnamon until it's all liquidy and combined.

4. Slowly drizzle the honey/oil mixture over your giant bowl of oats and stuff, mixing as you go. Try not to spill it all over the counter, like I occasionally do.

Tip: put a damp washcloth under the bowl while you toss this so that the bowl doesn't move.

5. Once you've tossed the oats and seeds in your honey and oil spice mix, give it a good stir to make sure things are coated and then tip the works out onto your lined sheet pan. Spread it out.

6. Place the pan in the center of the oven and bake for about 30-40 minutes, taking the pan out EVERY TEN MINUTES to stir it around. Don't forget to do this, or your granola will be half cooked in some spots and burned in others (I've done it. Trust me). The granola is done when it's a deep golden brown. Set the pan on your stove top and let it cool.


7. Stir in dried dates and craisins and toss them around before transferring everything to a big plastic container (or a bunch of Mason jars, if you like them better). The granola should keep for quite awhile, but honestly I eat most of the batch by about 3 weeks or so.

I have a hard time not eating it right off the pan when it's warm.

Note: I have not received any compensation or encouragement to mention particular products in this post. I have done so because they work for me and my health needs, and I would like to share the information with others who may have similar challenges.You should always read packages and contact companies if you are unsure that a product is safe for you. DO NOT TAKE MY WORD FOR IT. Products will differ from country to country (I'm in Canada) and what is safe here may not be where you are. Always read the label.

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Chick Pea, Tomato, Avocado and Tuna Salad with Feta

The weather has been scorching here, and the last thing I want to do is turn on the oven. That's where this salad comes in-you simply open a few cans, chop some things, and pour the works into a bowl. It's really simple, and was so tasty we were shoveling spoonfuls into our mouths.

If you have a sulphite allergy you have to be very careful with fish; generally most seafood and fish are dusted with sulphites on the boat to keep them from going bad. According to Eat Right Ontario, sulphites are allowed on canned tuna. Read your labels! If in doubt, just leave out the tuna, and a couple hard boiled eggs might be nice substitution. I used Clover Leaf tuna, and on their site is this handy chart that informs you of the allergens that might be present in their products. When I wrote and inquired, they said that none of the tuna is dusted with sulphites either on the boat or in the processing plant. Yay!


Salad (serves 4)

one 19 oz can chick peas, drained and rinsed well
one can of Clover Leaf Skipjack in water Tuna
2 cups mixed cherry or grape tomatoes, halved
1 green onion, minced
1 avocado, peeled and chunked
8 basil leaves, thinly sliced
2 oz feta cheese (I use Tre Stelle)

Dressing:

1/2 fresh lemon
3 Tbsp olive oil
1/2 tsp honey
pinch salt
pinch pepper*

Directions:

1. Toss all your salad ingredients into a large bowl. Set aside.

2. Measure the dressing ingredients into a mason jar, put a lid on, and shake it until well blended. The honey might settle to the bottom, so you may need to get a spoon and give it a good stir. Drizzle it over the salad and toss again.

3. Season if you need to. I added a little more salt, but the feta adds enough.

I served this with Cobs Turkish loaf-the one topped with salt and pepper. YUM.

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Roasted Veggie and Farro Salad with Honey Lemon Dressing

Awhile ago, my friend Maria and I made a trek to Costco for household supplies and while we wandered the aisles of giant jars of peanut butter and cases of toilet paper, we came across someone offering samples of farro. I had never seen the grain at a store before, but here and there in recipe books I had seen the name. Farro is a nutty, chewy grain that is really quite tasty. We found it for fairly cheap (around $5 for a big bag).

Allergy alert: if you need to be wheat free, substitute either brown rice or barley for the farro and cook them according to their package directions with the appropriate amount of chicken broth.

This salad is really tasty. Sweet roasted veggies, chewy grains, salty feta, and a bit of spice from the harissa are a really great combination. I also have a pile of ripe avocados hanging around on my counter and decided to chunk one up and toss it in, which was a great idea. This recipe doesn't give you a huge portion but it's really satisfying and nice to take to work for lunch. Don't be worried about not finding harissa either-I haven't been able to for years, but finally a friend gifted me some. It's just a spicy paste or oil, and you can substitute a little chili powder without a problem. It's a great way to use up some extra veg, and I love the sweet and slightly charred roasted veggies. I normally don't eat parsnips often, but in this salad with the feta and mint they are very, very good.

Ingredients:

1 cup uncooked farro
4 cups water or chicken broth
olive oil
1/2 pound carrots (about 4 medium)
1 lb parsnips (about 2-3 large)
fresh cracked pepper
salt

1-2 avocados

1/4 cup chopped fresh mint leaves, plus more to taste

3/4 cup (4 oz)  crumbled feta 

Dressing:

5 tbsp olive oil
1/2 tsp harissa, to taste (or sub some chili powder to taste)
1 tsp honey
2 tbsp freshly squeezed lemon juice and some lemon zest
pinch ground cumin

Directions:

Pre-heat oven to 400 F.

In a medium sized pot, bring the farro and chicken broth to a boil. Turn the heat down to low and simmer about 20-25 minutes, until tender. They should still have a bit of bite but not be crunchy. Drain well and set aside to cool.

While the farro is cooking, peel and chop the carrots and parsnips into matchstick sized pieces, about 2-3 inches long. Toss them with about 1 tbsp of olive oil, salt and pepper and roast on a baking sheet for about 20 minutes, stirring occasionally, until browned and tender. Remove from the oven and set aside.

In a bowl, whisk together the dressing ingredients together. Set aside.

In a large bowl, toss together the cooled farro, roasted vegetables, mint and feta. Drizzle the dressing over top and give it a good toss. Serve topped with chunks of avocado, fresh cracked pepper, and a little more freshly chopped mint leaves.

Serves 4-6 as a side dish

Adapted from Smitten Kitchen

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Roasted Garlic Beef Stew

When the wind is blowing and it's pouring rain outside, nothing is better then a good thick stew to warm you up. This one has lots of hunks of roasted garlic, which adds a ton of flavor! We not only polished off our bowls but the leftovers make wonderful school lunches. I found that I kept the tetra pack of beef stock close by, because I didn't find that there was enough "juice" for my liking. That way I could eyeball it a bit and just add more if I felt we needed some! It's equally as good with just beef broth instead of the red wine.

Original recipe from Canadian Living Comfort Cooking 2007

12 cloves of garlic, peeled
2 each carrots, parsnips, and Yukon gold potatoes (all peeled and chopped into 1 inch cubes)
1 pound of stewing beef, cut into 1 inch cubes
1 onion, chopped
1 1/2 tsp dried thyme and sage
1/2 tsp salt and pepper
1 1/2 cups beef stock
1 cup red wine or beef stock (if you are sensitive to Sulphites, just use beef stock)
1/4 cup tomato paste
1 cup frozen peas

Fry the garlic in a small amount of olive oil over low heat until soft and golden, shaking occasionally to move it around. Remove the garlic to a plate and keep the oil.

Saute the stewing beef in a Dutch oven over medium heat with some of the garlic oil until browned. Remove beef to a plate and set aside. Add more of the garlic oil and saute the onions until soft and browned. Stir in the salt, pepper, 1 tsp of thyme and sage, stirring and cooking for about 2 minutes longer.

Add the stock, wine, tomato and paste, bringing it to a boil and the stirring to bring up all the brown bits off the bottom of the pan. Return the beef and it's juices to the pan, with the reserved garlic. Add the chopped vegetables, reduce the heat, and simmer until tender (about 1 1/2 hours)

Stir in the peas, remaining thyme and sage, then heat through.

Makes 8 servings

Slow cooker directions:

Follow recipe up to browning the stewing beef.

Put the garlic, carrots, parsnips, potatoes, and meat in the slow cooker. Continue with recipe above by frying up the onions until soft, then adding the salt, pepper, 1 tsp thyme, sage, beef stock, wine, and tomato paste; stirring and scraping up the brown bits off the bottom of the pan. Pour into slow cooker. Cover and cook on low for 8-10 hours or until the beef is tender.

Increase the heat to high. Add peas, remaining thyme and sage, then let heat through.

Serves 8.

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