Couscous with Peas and Peanuts

Couscous with Peas and Peanuts

Couscous with Peas and Peanuts is a quick and easy side dish hinted with curry and speckled with peas and peanuts. You’ll love it for its simplicity but will make it again because of the flavour.  The peanuts add just the right amount of crunch and the peas and cilantro make it fresh and bright.

You can never really have enough good side dishes in your arsenal and a little variety helps make dinner more exciting.  So let the plain rice stay in the shadows and put a little something different on the table.  Great with grilled or pan fried meats and a lovely use of fresh peas if you’re lucky enough to have them.

Recipe Source for Couscous with Peas and Peanuts:  Compelled To Cook

 

Couscous with Peas and Peanuts
Print Recipe
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time Passive Time
    10 minutes 5 minutes
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time Passive Time
    10 minutes 5 minutes
    Couscous with Peas and Peanuts
    Print Recipe
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time Passive Time
      10 minutes 5 minutes
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time Passive Time
      10 minutes 5 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a medium pot sauté onions in butter over medium heat until soft, 3-4 minutes. Add broth and bring to a boil. Add fresh peas, cover and simmer for 3-4 minutes. Stir in curry powder, salt, pepper, couscous and peanuts. Cover and remove from heat and allow to sit for 5 minutes. Fluff with a fork and stir in cilantro. Serve immediately.
      Recipe Notes

      If using frozen peas, add peas once broth is boiling, but do not continue to cook.  Allow broth to return to a boil and continue with recipe.

      Makes approximately 6 cups.

      Maple Date and Nut Snack Bites

      Maple Date and Nut Snack Bites

      Maple Date and Nut Snack Bites make a nutritious snack that’s naturally sweetened with maple syrup and dates. Packed with nuts, almond butter and hemp seeds they’re a great source of protein, omega 3 fats and essential minerals such as phosphorus, magnesium and iron. Easy to mix together and pack in your lunch or stuff in your back pack or purse to give you a healthy energy boost throughout your day or satisfy your sweet tooth.  A great change from that ordinary granola bar.  Enjoy!

      Recipe source for Maple Date and Nut Snack Bites:  Compelled To Cook

       

      Maple Date and Nut Snack Bites
      Print Recipe
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Maple Date and Nut Snack Bites
        Print Recipe
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Ingredients
          Servings: bites
          Instructions
          1. Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
          2. Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
          Recipe Notes

          Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.

          Asian Kohlrabi Slaw

          Asian Kohlrabi Slaw

          Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes.  Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.

          Recipe source for Asian Kohlrabi Slaw:  Compelled To Cook

           

          Asian Kohlrabi Slaw
          Print Recipe
            Servings Prep Time
            6-8 people 30 minutes
            Servings Prep Time
            6-8 people 30 minutes
            Asian Kohlrabi Slaw
            Print Recipe
              Servings Prep Time
              6-8 people 30 minutes
              Servings Prep Time
              6-8 people 30 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
              2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
              Recipe Notes

              To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

              Makes approximately 6 cups of salad.

              Grilled Tomatillo Avocado Dip

              Grilled Tomatillo Avocado Dip

              My latest obsession is tomatillo salsa or variations of. Why? Because it’s fresh and spicy like salsa, but because of the avocados there’s just a hint of creaminess. Count in the fresh garlic and cilantro and you couldn’t find a better match for your favourite tortilla chip. Grilled Tomatillo Avocado Dip brings all the fresh spiciness that you’d expect but with a little smoky char flavour. It adds just a bit earthy bitterness that balances with all the acidity and creaminess from the avocado. It’s a fantastic pairing with my Spicy Grilled Vodka Shrimp

              While it’s pretty easy to throw all the ingredients into a food processor and call it a day, you won’t regret taking that extra step to the grill the veggies for this. It keeps several days in the refrigerator and freezes well too. So make up a batch and use it for a dip, topping for tacos or sauce for enchiladas. Enjoy!

              Recipe source for Grilled Tomatillo Avocado Dip:  Compelled To Cook

               

              Grilled Tomatillo Avocado Dip
              Print Recipe
                Servings Prep Time
                2 cups 15 minutes
                Cook Time
                5 minutes
                Servings Prep Time
                2 cups 15 minutes
                Cook Time
                5 minutes
                Grilled Tomatillo Avocado Dip
                Print Recipe
                  Servings Prep Time
                  2 cups 15 minutes
                  Cook Time
                  5 minutes
                  Servings Prep Time
                  2 cups 15 minutes
                  Cook Time
                  5 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
                  2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
                  3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
                  Recipe Notes

                  The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.

                  Wild Mushroom Herb Bread

                  Wild Mushroom Herb Bread

                  One of my favourite things is freshly made bread.  I enjoy making it, and eating it even more.  While I have my own standard everyday bread and bun recipe that I throw together regularly, a little trip to Banff, AB inspired me to make Wild Mushroom Herb Bread.  Subtle mushroom flavour accented by a speckle of fresh herbs is what makes it interesting and delicious.  A medium dense bread with a soft texture makes it great with chicken salad, eggs or cheese.

                  The road that lead to this bread began with my anniversary weekend to Banff, AB back in January.  Nestled among the main street shops I encountered “evoolution”, a wonderful place filled with flavour infused olive oils and balsamic vinegars.  I was truly in my glory, sampling a vast array of flavour combinations.  When I stepped into the store I knew instantly that it was not a question of becoming a customer but rather how much I was going to purchase.  It was quite difficult to narrow it down to the 6 pack that I bought as the choices were plenty.  They also had a nice selection of salts, rubs and spices, again making it hard to pick only a couple.   Now, some of you who live in larger cities may be thinking “what’s the big deal” it’s an olive oil tasting bar, but I had never seen nor been to one and the experience of being able to taste each and every one was awesome. You can check them out at www.evoolution.ca .

                  Among my little bundle of goodies purchased was wild mushroom and sage olive oil, which lead me to purchase an obscene jumbo size container of dried wild mushrooms from Costco.  I then set to work on a little something delicious like this Wild Mushroom Herb Bread.  Enjoy!

                  Recipe Source:  Compelled To Cook

                   

                  Wild Mushroom Herb Bread
                  Print Recipe
                    Servings Prep Time
                    1 boule 15 minutes
                    Cook Time Passive Time
                    35 minutes 130 minutes
                    Servings Prep Time
                    1 boule 15 minutes
                    Cook Time Passive Time
                    35 minutes 130 minutes
                    Wild Mushroom Herb Bread
                    Print Recipe
                      Servings Prep Time
                      1 boule 15 minutes
                      Cook Time Passive Time
                      35 minutes 130 minutes
                      Servings Prep Time
                      1 boule 15 minutes
                      Cook Time Passive Time
                      35 minutes 130 minutes
                      Ingredients
                      Servings: boule
                      Instructions
                      1. Rinse mushrooms well with warm water. Submerge and soak mushrooms in 1 1/4 cups boiling water for 20 minutes. Drain, reserving liquid for recipe and mushrooms for another use. You should be left with a generous cup of liquid. Allow to cool to 100℉-110℉.
                      2. In the bowl of a stand mixer fitted with a dough hook, combine mushroom liquid not warmer than 110℉, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil, herbs and salt. Knead dough adding more flour by the 1/4 cup until dough starts to pull away from the sides of the bowl and is soft and smooth without being sticky. Turn dough into a lightly oiled bowl, cover and allow to rise until double in size. About 60 minutes
                      3. Preheat oven to 400℉ and place a baking stone in the centre of the oven. Place a piece of parchment large enough for the cooked bread boule onto a flat surface with no edges like a turned over baking sheet or a bread peel if you have one. Knead dough gently to deflate to remove any air bubbles. Form into a round loaf and place on parchment. Cover loosely with a kitchen towel or greased plastic wrap and allow to rise until double in size, about 45-60 minutes.
                      4. Slice top with one long slash along the center using a very sharp knife or bread lame. Spritz with water and slide the parchment paper along with the boule onto preheated baking stone. Bake fore 35 minutes, spritzing again with water half way through baking time. Remove from oven and allow to cool prior to slicing.
                      Recipe Notes

                      Use regular olive oil if mushroom infused is not available.

                      Pumpernickel Seed & Nut Crisps

                      Pumpernickel Seed & Nut Crisps

                      Wholesome, rustic, and loaded with seeds and nuts, these vegan Pumpernickel Seed & Nut Crisps are destined for your holiday gathering to hold your favourite spread or cheese. Not only are these crisps beautiful with their dark cracker base they are delightfully healthy with no added fat, eggs or dairy.

                      These crisps are not unlike those found in the grocery store…….. you know the ones, 20 crackers for $5.00. We’ve all spent the money, so if you’re a fan of these crackers like me, save your cash and make your own. In this recipe I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. It’s a very easy recipe with common ingredients which leaves you no reason not to save your money.

                      I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy yet still some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. They are my favourite with lite garden vegetable cream cheese, making it a simple, healthy snack.

                       

                      Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
                      Pumpernickel Seed & Nut Crisps
                      Print Recipe
                      Crisp wholesome seed and nut crackers perfect for a vegan diet.
                        Servings Prep Time
                        65 crackers 10 minutes
                        Cook Time Passive Time
                        75 minutes 90 minutes
                        Servings Prep Time
                        65 crackers 10 minutes
                        Cook Time Passive Time
                        75 minutes 90 minutes
                        Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
                        Pumpernickel Seed & Nut Crisps
                        Print Recipe
                        Crisp wholesome seed and nut crackers perfect for a vegan diet.
                          Servings Prep Time
                          65 crackers 10 minutes
                          Cook Time Passive Time
                          75 minutes 90 minutes
                          Servings Prep Time
                          65 crackers 10 minutes
                          Cook Time Passive Time
                          75 minutes 90 minutes
                          Ingredients
                          Servings: crackers
                          Instructions
                          1. Preheat oven to 350℉. In a large bowl whisk together flours, cocoa powder, baking soda and salt. Set aside. In a medium size bowl whisk together almond milk, molasses, honey, orange juice and thyme. Add wet ingredients to the dry and whisk to just combine. Stir in nuts, seeds and thyme.
                          2. Spray loaf 2 8"x4" loaf pans with non stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
                          3. Reheat oven to 300℉. Remove from freezer and cut each loaf into 1/8" slices. Lay each slice flat on a parchment lined baking sheet and bake for 22 minutes. Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
                          Recipe Notes

                          Any seeds and nuts can be used, but in this recipe I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

                          Regular 9"x 5" loaf pans can be used, however I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker.

                          Freezing is only required to assist in cutting even thin slices.