Category for Mains

It’s not everyday that I find a recipe that inspires me to make it immediately. Just like everyone else, I’ve got stacks and bookmarks and torn out magazine pages, waiting for their moment to shine. Unless that recipe is the salted Texas chocolate sheet cake from Bon Appetit, that demands immediate attention. (True story!) Anyway, there is often something keeping me from making them, some missing key ingredient or prep step that seems better suited to a weekend cooking foray. Maybe I am a collector or recipes, a hoarder even? That might be a topic for another day, but in this case, I had the perfect combination of enough of the right ingredients and some time, so I started cooking.

Without even knowing it, I started prepping for this recipe by heading out to my favorite fresh veggie place earlier in the day. Their late season corn is such a treat, and they had it sitting around by the bucket. By now, I have a pretty good idea of just how much corn I can fit in the produce drawer in my fridge, so I loaded up, knowing I would be eating fresh corn for the next few days. I don’t know how the corn and the recipe found me on the same day, but I’m not asking any questions!

I made this for a solo dinner by splitting the recipe, but whether you’re cooking for yourself or a few people, this stir-fry comes together pretty quickly and has great late summer flavors. And while I know the sambal oelek and fresh lime juice I squeezed on top of my plate might not have been exactly in keeping with the originally intended flavors of this recipe, I thought they were pretty darn good additions!

Stir-Fried Tofu with Green Beans and Corn

 Adapted from Martha Rose Shulman’s recipe on The New York Times

1 14 oz. package of firm tofu, drained
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons sesame oil
½ teaspoon salt, or to taste
½ teaspoon ground pepper, preferable white pepper
¼ teaspoon sugar
2 tablespoons canola oil
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1 jalapeno, seeded and minced
½ pound green beans, trimmed and cut into bite sized pieces
Kernels from 2 ears of corn
1 finely sliced scallion
1 cup roughly chopped cilantro

 Cut the tofu into ¼ inch slices, then cut slices into ¼ inch matchsticks. Place on a clean towel or paper towel and allow to drain while you prep the rest of the stirfry.

In a small bowl, combine soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Keep these handy for when you begin cooking.

Bring a medium saucepan of salted water to a boil and add the green beans, blanching for about one minute. Remove from heat, rinse in cold water, drain and set aside.

Heat a large skillet or wok over high heat until a drop of water evaporates immediately. Add a tablespoon of oil to the pan and tilt to distribute. Add the tofu and stir-fry for a minute or two, until it just begins to color. Drop in the ginger and jalapeno and stir-fry for a few seconds.

Pour in the remaining oil, then add the green beans, corn and scallions. Stir-fry for about one minute, then add the salt, pepper and sugar mixture and toss for good measure. Pour in the soy mixture, top with a lid and cook for about 30 seconds. Uncover, throw in the cilantro and stir-fry for another 30 seconds or so. The green beans should be crisp tender by now. Remove from heat and serve.

Camping meals can often be a challenge, especially when you care about how your meals taste. As you can guess I’m not really into the idea of canned beans and Chef Boyardee for dinner every night. But, at the same time, I would rather be at the beach paddle boarding than at the campsite cooking over a stove. We have our tried and true, go to recipes, that without fail always show up on the camping menu. B’s McB’s are one such recipe, but every so often I like to switch things up and add something new to the mix. I like recipes that are nutritious, delicious and also fast and easy.

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Try as I might, I am pretty sure there is no holding off autumn now. The changing sunrise and sunset times are a pretty strong indicator that a transition is underway. The produce that I picked up at the market last weekend had a totally different color palette than my last shopping trip a few weeks back – deep purple plums, rosy apples and golden pears. I often reach late August not quite ready to make the transition to September. It’s taken all summer to get to these long, lovely days and warm evenings lounging on the patio. I need some time to settle into the idea. Can’t we just stay in late August for a few more weeks?

By this point in the summer, it seems like my garden is just coming into its own. Everything is growing with gusto, there are armloads of tomatoes just waiting to be picked, a row of kale practically falling all over itself and green beans are gaining such momentum that I am pretty sure that is all we will be eating for the next two weeks. It’s true, I probably brought this situation on myself with I planted four rows of beans, but I was a little excited. I had big plans for beans and I didn’t really stop to see the potential for green bean overload at the time.

Back in spring, when I would sit out in the empty garden and dream about how things would look at this time of year, I decided to create an archway over the entrance to the garden. And since gardens are lessons in patience, I decided not to “build” an arch, but to grow one out of runner beans. I staked up 6-foot high sections of netting at the front of the two raised beds that make my garden. Then I wired bamboo stakes over the pathway, connecting the two panels. From there, I planted a selection of beans, based mainly on their descriptions, which all included some wording about an 8- to 10-foot plant.

It didn’t taken them long to race up the netting and wind their way over the bamboo bridge to create my archway. It’s turned out really well, in fact. The unintended consequence has been the bumper crop of beans. I’ve been freezing a few batches of them when my harvest takes up too much room in the fridge. But mostly, we’ve been doing our best to keep up with the bounty and eating them at most every meal.

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Today I am sharing a couple of late summer ideas that are starting to warm me up to the idea of my dinner spending more that a few minutes on the stove. Think of this grilled bread as a blank canvas, just awaiting your creativity. We’ve been loving a recipe for slow simmered green beans that I shared here. I completed the toasty trifecta with a couple of slivers of speck and topped it off with a slice of fresh feta. But it would also be delicious with ratatouille or some sauteed greens and a poached egg. Don’t stop with the savory options, the grilled bread is also a delicious base for the late summer fruit that is in season. Sliced fresh or lightly grilled alongside the toast, peaches, plums and pears are all going to be delicious. No need to mention the addition of ice cream – you know I already went there!

GRILLED BREAD

Loaf of French bread, or other favorite loaf
Olive oil

Slice bread to a medium thickness. Brush both sides of the slice with olive oil. Place on a hot grill until char marks appear. Repeat on the other side. Remove from grill, top and eat immediately.

Choose your own adventure books were a favourite of mine as a child. Every time Ginger and I went to the library you could find me scouring the rows of books in search of a new one to take home. I would read the books over and over again, reading all the different stories and endings that I could create. That being said, it should come as no surprise that I love dinners that allow for a certain about of customization. Tacos are on the top of my, choose your own dinner, adventure list. All you need is a shell, from there the option are limitless.

As the weather warms, I prefer a fresh and spicy fish taco. They always start off with a soft corn shell and white fish coated in a spicy, sweet rub. Extra toppings depend greatly on what is in the kitchen but I usually like to get a few special additions. Some of my favourite toppings are pickled red onions, lime white sauce, guacamole and lime soaked shredded cabbage.

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But my most favourite topping of all is hot sauce. I often arrange a small army of hot sauce bottles in the middle of the table and experiment with different mixes, two dashes of Cholua and one lazy pour of Lizano. Frank’s and its vinegary tang is often the winner of the taste wars.

And that’s how I roll my summer time taco. Oh, but how could I forget about the margarita on the side?

*On a side note Ginger and I are so honoured to have been included on Instagrams suggested user page. Check us out @thealbrecht, we would love to have you follow along!

Not all picnics are created equal, and that’s a good thing. My personal philosophy around picnics is that anything not eaten around the primary table in my house classifies as a picnic. This means that winters are filled with couch picnics and the summer with patio picnics.

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I was really hoping to be sharing a soup recipe with you today. A few days ago I went to the store and picked up all the ingredients I needed, came home and started cooking. As fate would have it, there was a soup tragedy! So, instead of wonderfully warming and hearty soup, let’s talk crepes.

Crepes are fantastic really. Two of their biggest virtues in my books are, that if you don’t really care about absolute perfection, then you don’t need any special equipment to make them and secondly they are ridiculously flexible as a meal. You could eat them for breakfast, lunch or dinner. You can stuff them full of whatever goodness you are inspired by at the moment. And if you are just not that inspired you can melt a few squares of dark chocolate in your crepe and bam! you have a fantastic little treat!

I usually find myself gravitating towards savoury fillings. I love a breakfast crepe stuffed with scrambled eggs, Swiss cheese and caramelized onion or a little ratatouille. Yum. But this particular morning, savoury wasn’t in order. The crepe recipe works well for two but also doubles easily if you are feeding a larger group.

Crepes
makes 4

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1/8 teaspoon coarse salt
3/4 cups whole milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted

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Heat a non-stick pan over medium heat. Coat pan lightly with a little oil or butter. Pour 1/3 of a cup of batter into the hot pan and swirl to evenly cover the bottom of the pan with batter. Allow the crepe to cook unturned for 2-3 minutes until the underside is golden brown. Flip the crepe and allow to cook for another minute or so. Remove from pan and fill as you like.

Blueberry Sauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon lemon zest

Heat a sauce pan over medium heat, add blueberries, water, sugar and lemon juice. Stirring often, bring blueberries to a boil. In a small bowl combine cornstarch and water. Slowly stir the cornstarch mixture into the blueberries. Simmer until sauce has thickened. Remove from heat and stir in zest.

This is where the fun part starts! I like to fill my crepe with a little greek yogurt and blueberry sauce and then top it with a little more yogurt and sauce. But you can do what ever feels good to you. If you have an extra crepe left over, make sure to fill it with a little melted chocolate. Enjoy!

I feel like have I spent the majority of the last five days eating bread. We certainly are a bread culture here in North America, with our toast for breakfast, sandwiches for lunch and dinner rolls for, well of course dinner. In a normal week I don’t tend to eat that much wheat, so after my last five days of bread binging I decided it was time for a bit of a break. So, gone are the flours, the wheat, dairy, sugar and all processed foods. Well for a couple weeks at least.

Eating with a specific list of no this, that or the other thing can often be a bit of a challenge. One trip to the grocery store will confirm that most of us have become so accustomed to eating pre-packaged, processed food, that cutting it out totally is no small feat. A couple of days ago while I was at the store I noticed that the girl in line in front of me had only pre-packaged foods in her cart, saved the raw pork belly. Yes I know, coming up with recipes and dinner ideas on the fly can be difficult and sometimes it is just easier to buy something. To help make dinner time a little easier over the next few weeks, I am returning to another treasured North American food mentality. Protien, starch and a veggie. I found that for myself, thinking of a meal in this way has made coming up with a meal plan a lot more manageable.

Anyway, when I was planning this particular dinner, I was thinking of a dinner that Ginger and I made together a very long time ago when I had gone to visit her for a few weeks one summer. We had made some sort of a red dipping sauce and chicken skewers. That is about all I can currently remember, but for some reason romesco sauce kept jumping into my mind. Now aside from the one time that Ginger and I may or may not have made romesco sauce, I don’t have any experience with making the sauce, or even what is traditionally included in the recipe. Some recipes seem to consist of just roasted tomatoes, others of tomatoes and roasted peppers and the variations went on. This version might be more closely related to mild muhummara than romesco but the result is a yummy, flavourful dish that will insure that you aren’t dissappointed to have left your bread and processed food behind. You can pair this sauce with a simple chicken skewer like I did here or use it as a dip for your veggies and crackers, or in my case rice cakes.

Red Pepper Dip

3 red peppers
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3/4 cup almonds
1 garlic cloves
1/4 cup olive oil
1 tsp paprika
1/2 tsp cumin
Juice of half a lemon
Salt & pepper to taste

Preheat oven to 350 F. Place peppers on a greased baking tray, turning them every 3 or 4 minutes minutes until the skins of the peppers are charred and blackened (about 15 minutes). Transfer peppers into a bowl and cover with cling wrap and allow peppers to rest for about 10-15 minutes, this will help the skin peel off. Peel off the skins and remove the seeds and stem.

In a small pan heat a splash of olive oil. Add onions to hot pan and sauté onions for 3-5 minutes. Place all ingredients to the blender or food processer and process until desirered consistancy is reached.

Just in time for summer, we are celebrating International Picnic Day. Yes, there actually is a day for that – today, June 18. And it turns out to be an event that I can get behind. Around here, we like to pack up a meal or two every week and head outdoors. Often times it will be a late Sunday afternoon or maybe even a Thursday night, when we feel like getting the weekend off to an early start. We’re lucky enough to be within biking range of a lovely park with picnic tables, trees and plenty of grass for running and lounging.

The glorious thing about picnics is that there are no rules. A picnic can be as fancy or as basic as you like. Invite all of the friends that won’t fit into your dining room out to the park, or make it the most cozy of meals with a special someone. And food suitable to eat outdoors is pretty much only limited by your imagination and the time you have to put it together.

Most often, I rely on a few delicious items that I pick up at my favorite shop. If I have time, or plan ahead, I might make a simple salad or some other dish to take along. And I do have this crazy plan that maybe one day, I’ll pull a piping hot fruit galette out of the oven and roll down to the park with a frosty cold jar of heavy cream. We’ll take turns shaking the cream and spooning the goodness onto our just warm gallette. One day…

Summer after summer, I get more of a picnic routine down. With a little gathering of supplies in advance, I can get us out the door and on our way to the park by 6 p.m., even after a full day of work. This is the lovely part about picnics, they don’t have to be complicated. Head down to a well stocked grocery store, grab a few of your favorites and head off to eat. Depending on the day, I might pack up a couple of real glasses or just throw in the melamine plates that came from a picnic set we got years ago. Meals are also quite tasty eaten by hand with a napkin to catch the drips and brush away the crumbs.

With a few summers of regular picnicking behind me, I thought I’d share a few of our favorites, just in time for your own summertime adventures.

Easy food options:
Baguette
Selection of salami
Favorite cheeses
Hard boiled eggs
Olives/cornichons
Something to drink
Fresh fruit
Chocolate bar

Make something delicious to bring along:
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Tina’s fancy pocket picnic sandwiches
Grape cake to round things out
And just in case you decide to live the galette dream, here’s the recipe.

Bits to pack to make your picnic even better:
Salt
Paring knife
Corkscrew/bottle opener
Napkins
Glasses

Fancy extras:
Blanket for lounging
Bocce ball, soccer or frisbee
Favorite book, magazine or sketchbook
Tablecloth

I grew up in a home that had a garden the size of a football field. No Joke. We lived next door to my grandma and grandpa and my aunt and uncle and, our families turned the large plot of land below our houses into a massive garden. There was corn, lettuce, carrots, cucumbers, squash, zucchini, english peas, tomatoes, radishes, green beans and likely all of the rest of the vegetables that I didn’t mention. As I am sure I have mentioned before, I grew up a vegetarian, so I learnt to love my vegetables very quickly.

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I remember having fresh toasted tomato and cucumber sandwiches with my mom, fresh peas stolen from the vines with Ginger and for one reason or another, my dads philosophy on salads has always stuck with me too. That isn’t to say that I always follow his salad rules but I do certainly remember them. Back in the day, my dad seemed to have three main salad rules that he lived by, one: use all the raw vegetables that you have on hand, two: always add an onion, three: top generously with nuts to add a little crunch. There was also a fourth. But it was less of a salad rule and more of a general life guideline: top with nutritional yeast. Yes, that is right, top your salad, your sandwich, you waffles… or whatever else you might be putting in your mouth with a little yeast. It has a lot of vitamin B in it you know!

All jokes aside, my dad may have been channeling the Niçoise salad back in the day, as it does incorporate half of his salad rules and if I would have sprinkled a few nuts or seeds onto it, it would have been just perfect! This fast and fresh dinner is a perfect companion for the longer sunny days that we have been having lately. The inspiration came from Saveur, visit their site for the full recipe. I was delighted with the results, I followed the recipe nearly exactly, except I omitted the anchovies. To be honestly I was a little scared of them and I figured that two types of fish in one salad might be a little much for me. The recipe halves well and the leftovers packed up nicely for a lunch the following day. Happy spring time!!

A few weeks back, I mentioned my radish craze. Each season, I feel like I cannot get enough of the spring-fresh roots, so I plant them all throughout the garden. Staggering the plantings across several weeks, I am always hoping for a steady supply of radishes until the summer heat gets the better of them. As luck would have it, my first planting of radishes grew out of control this year.

Radishes are one of those garden crops that are fast. Twenty two days from planting until harvest, boasts my seed packet. It may not be quite true, but I didn’t bother counting. In the early stages of spring, 22 days sounds like another season. But there they came, those hardy first seedlings pushed out of the ground with determination and haven’t looked back. So when I came back from another weekend away, more than 22 days later, my ombre french breakfast radishes were a little bigger than desirable. I felt some dedication to the radishes, my first harvest of the season. So I carefully pulled them up, left their leafy foliage in the garden and scrubbed away the last bits of dirt that clung to the roots.

If you have ever seen a radish grow past it’s prime, you’ll know what I mean when I say they can get a little spongy inside. But I was still determined to get to use the radishes. So I put together a salad recipe that I hoped would save them. And even though we’ve eaten our way through the giant radishes, we’re still enjoying variations of this salad with the more appropriately sized roots!

I have also been using a recent addition to my pantry in this salad. Browsing the vinegar section of a local grocery store, (I know, who goes searching out vinegar for fun!) I found a store brand bottle of rosé vinegar. Being a bit of a rosé enthusiast, I couldn’t pass it up. Deliciously pink, the vinegar has a bit of a sweet hint. It adds a lovely flavor to the radish quick pickle, but if you can’t find any, I can’t help but think a champagne or similarly mild vinegar would work out just fine.

Radish and spring green salad

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Serves 2

Radishes, about 8, thinly sliced and cut into matchsticks
1 tablespoon rosé vinegar
Sprinkle of salt
2 cups mixed greens, baby arugula, pea shoots, fresh herbs, etc.
1 tablespoon olive oil
Salt and pepper to taste
2 chunks of feta cheese

Combine radishes, vinegar and salt in a small bowl and let sit for at least 10 minutes. Toss radishes with salad greens and olive oil and arrange on two plates. Season to taste. Top with the feta cheese and serve.