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Category Archives: Holiday

Ravishing Roasted Carrot Soup

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Roasted Carrot Soup

Roasted Carrot Soup

I buy big bags of carrots. Many of these carrots get juiced, grated, peeled, baked, salad-ed and snacked upon, but sometimes we don’t quite make it through the bag before they start to get bendy. I had just such a dwindling bag of carrots taking up valuable real estate in my fridge the day before New Year’s Eve, and so my brain began to whir…

Knowing that I was having family over for a simple dinner to ring in the New Year, I started thinking of what else I had and what I could do with these extra carrots. I knew I had lots of onions and lemons, a bit of feta cheese and some Kalamata olives, this had me thinking Greek. Recalling that I had Epicure’s Souvlaki seasoning and El Greco Secret Sauce, a plan came together.

While this was a simple dish to throw together, I actually prepped it the night before so I could have more time to relax and reminisce about the year that was ending, the soup was greeted with rave reviews and encores of second and third helpings!

Ravishing Roasted Carrot Soup Ingredients

Ravishing Roasted Carrot Soup Ingredients

I knew I had to share this recipe when my Instagram post was shared by Epicure on their Facebook page as part of their weekly round-up of images shared on Social Networks featuring their products.

Recipe for Roasted Carrot Soup

makes 8 servings

Soup Ingredients:

8 medium carrots, peeled and cut into finger size pieces

2 medium purple onions, sliced in finger width sections

1 head garlic, peeled and hard bottom bits cut off

2 TBS Epicure Souvlaki Seasoning

2 TBS Extra Virgin Olive Oil

2 cups dried red lentils

6 cups water

juice of 1 lemon

Salt and Pepper to taste

Garnish Ingredients:

1 TBS Epicure El Greco Secret Sauce

2 TBS water

1 TBS Extra Virgin Olive Oil

Feta Cheese

Kalamata Olives

Method:

1. Pre-Heat oven to 400

2. Spread carrots, onions and garlic on baking sheet, sprinkle Souvlaki seasoning and Olive Oil and toss to coat

3. Roast vegetables in oven until golden brown on the edges (approximately 30 minutes)

4. For garnish: Mix El Greco Secret Sauce and water, let stand for 5 minutes and then add Olive Oil, cube feta and slice olives

5. Remove vegetables from oven and allow to cool while placing a soup pot with the red lentils and 6 cups of water on high

6. Once water is boiling, add vegetables turn heat down to medium and cook until lentils are soft (approximately 10 minutes)

7. Add the lemon juice and puree with an immersion blender

8. Add water, salt and pepper to achieve desired consistency and flavour

9. Serve soup in bowls and garnish with tiny cubes of feta, sliced Kalamata Olives and a smattering of prepared El Greco Secret Sauce from Epicure

I also served a simple salad of thinly sliced bell peppers and cucumber (using my Epicure Ceramic Slicer) dressed with Epicure’s Greek Dressing seasoning mixed with red wine vinegar and Extra Virgin Olive Oil.

If you would like to purchase Epicure seasonings or cookware, please visit my online store: www.juliaustine.myepicure.com or contact me for samples.

What is your favourite way to use up a carrot surplus?

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Shamrock Smoothie

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Shamrock Smoothie - Kitchenette Finds

There is a certain fast food chain that celebrates St. Patrick’s Day with a suspicious green sludge dubbed the “Shamrock Shake”, while I admit to having consumed one or two in my reckless youth, I’m no longer foolish enough to put the 54 ingredients that add up to 820 calories of no-goodness into my body. Especially not when I’ve created a delicous and very healthy drink I’m calling the Shamrock Smoothie.

Shamrock Smoothie - Kitchenette Finds

I came up with this smoothie when my 10 year old, Young Fresh Chef, was getting bored with all my fruity smoothie combinations. I was looking through my baking cupboard trying to come up with something fresh when I spied raw cacao powder and mint extract. I am a big fan of mint and chocolate together so I knew I could make something wonderful.

Shamrock Smoothie - Kitchenette FindsI’ve been adding frozen baby spinach (the kind you buy fresh in the plastic tub) for over a year with my son’s knowledge and approval and when I recently tried frozen kale it got a thumbs up as well. I used frozen bananas as the only source of sweetness and almond milk to help it blend better, but the chocolate and mint are the real stars!

IMG_9410

When I tested this on the Young Fresh Chef he finished it down to the last drop and declared it his favourite smoothie ever. So it’s definitely a winner. He couldn’t taste the kale at all, when it’s frozen it pretty much disintegrates when blended. By using bananas that were left to ripen until they were super sweet and then broken into chunks and frozen it could satisfy any sugary craving. I use raw cacao powder to get all the antioxidants and minerals that are usually lost when cocoa beans are roasted. Cocoa powder would still work in a pinch for the flavour.

Shamrock Smoothie

After sucking back this smoothie I always have a smile on my face and a spring in my step. It’s a much better feeling than what you would get after a visit to your local heart attack shack and your body will thank you for years to come.

Recipe for Shamrock Smoothie

makes 1 serving

Ingredients:

1 frozen banana (very ripe)

1/2 cup almond milk (or milk of your preference)

2 handfuls of frozen kale (or frozen baby spinach or a combo)

2 drops of pure peppermint extract (or to taste, it’s powerful stuff!)

2 TBS chia gel (optional, I use 1 part chia to 6 parts water and keep the extra in the fridge for up to a week)

Method:

1. Blend all ingredients in a glass or mason jar with an immersion blender (or in a blender)

2. Enjoy!

Shamrock Smoothie  - Kitchenette FindsWhat are some other sweet ways you get your greens?

Happy Pi Day!

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The Perils of Peach Pie

The Perils of Peach Pie

March 14th is Pi day (3.14), I hope you are celebrating with real pie, I’m just sticking with pictures of pie. Up top is my Perfect Peach Pie and below is Not So Sour Cherry Pie. Enjoy!

Cherry Pie Serenade

Cranberry Craze

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When the leaves twist and turn and fall into colourful piles, waiting for boots to crunch their way through, it’s time to prepare for comfort food simmering on the stove. Years ago we started a tradition for Thanksgiving and Christmas that Young Fresh Chef and I make a batch of homemade cranberry sauce. Mostly I do the prepping and cooking and he just lets me know when it is sweet enough. I had always been a fan of the canned variety, piling it on turkey sandwiches and maybe even eating a spoonful on the sly. 

But when you look at the ingredient list on the can it is short and sweet: CRANBERRIES, GLUCOSE-FRUCTOSE, GLUCOSE, WATER. I knew I could do better. I researched recipes years ago and I took the bits and pieces that appealed to me and created my ultimate cranberry sauce! The least daunting of the traditional turkey accompaniments, it’s a great take along if you are invited to a holiday feast.

Living in the heart of B.C.’s cranberry country, I can usually buy cranberries in the Fall, fresh from the bog, at the local Farmers’ Market. They are also easy to find in the produce section in your grocery store this time of year. I usually pick up some extra to fill a vase or pile around a pillar candle for a centre-piece.

Once you have the cranberries, next come the seasonings, and while it is necessary to add some sweetener to balance out the pucker inducing tartness of the berries, you can also add some holiday spice to add layers of flavour. The key to keeping it on the savoury side instead of being jelly is bay leaf and white peppercorns. By placing the smaller spices in a tea ball (or a cheese cloth pouch) you don’t have to fish them out individually, or wonder where that last clove is hiding.

While cranberry sauce completes the holiday table and elevates turkey to a special occasion, it’s also great mixed in with yogurt and granola, slathered on a peanut butter sandwich or maybe just a straight spoonful or two!

Recipe for Spiced Cranberry Sauce

Ingredients:

1 12-ounce bag of fresh cranberries

1 3/4 cups apple cider or juice

3/4 cup honey (or other sweetener to taste)

1 cinnamon stick, broken in half

zest of 1 unsprayed/organic orange

3 whole cloves

4 white or black whole peppercorns

2 bay leaves

1 piece of nutmeg seed (optional)

1 thread of mace (optional)

1 allspice berry (optional)

1 star anise pod (optional)

3 cardamom pods (optional)

1 piece crystallized ginger (optional)

salt to taste

Method:

1. Place small spices in a tea ball or make a cheesecloth pouch tied with string.

2. Place all ingredients in heavy large saucepan.

3. Bring to a boil over medium heat.

4. Simmer until berries burst and sauce thickens, stirring occasionally (about 20-25 minutes).

5. Remove cinnamon stick, bay leaves and spices.

6. Allow to cool, the sauce will thicken up even more.

7. Refrigerate sauce until cold.

8. Serve with turkey, or yogurt or swirl into muffin batter!

The sauce can be made up to 3 days ahead. Cover and keep refrigerated.

Share your favourite homemade holiday tradition in the comments.

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