Posts Tagged ‘recipes’

Orecchiette with Capers and White Wine

Orecchiette with Capers and White Wine

I must admit, and maybe it’s the clean crisp autumn air and foliage, but it takes me a while to get into the swing of seasonal cooking in the fall, all I really want to do is to go for long walks and sleep when the cold weather hits.

Sure, I’ll manage to scrounge up something every once in a while and scrape by, but I can’t seem to get excited about squash and pumpkins, probably because I’m not quite over summer’s colourful produce. Like I said, it takes me a while.

In the meantime I tend to fall back on quick meals with simple flavours. I love pasta! It’s easy and versatile enough not to get boring.

Orecchiette with Capers and White Wine Orecchiette with Capers and White Wine
Orecchiette with Capers and White Wine

This orecchiette with capers and white wine wasn’t planned; it’s one of those meals that come together naturally from riffling through the pantry.

It’s modest – pasta, olive oil, capers and a splash of white wine to boost the flavour.
The sauce sticks generously to the pasta thanks to its distinct domed shape making every bite delightfully tasty.

It goes splendidly well with a heaping of a quick-tossed salad for an easy weeknight meal.

Orecchiette with Capers and White Wine Orecchiette with Capers and White Wine

Orecchiette with Capers and White Wine

Herbed Garlic Butter Pasta

Herbed Garlic Butter Pasta

One of the things I love about staying in an apartment while on vacation is having access to a kitchen.

It’s particularly wonderful if you love to cook, and are in a city like Paris where colourful markets are filled with stalls of tempting produce, cheeses, breads, specialty foods and other sundry goods.

We didn’t cook much on this trip; the few meals we prepared were fast and simple like this herbed garlic butter pasta.

From the market, we got garlic and fragrant dried herbs; I should mention here that a mix of freshly chopped spinach, basil and parsley would work superbly in this pasta, we just went with dried herbs for the sake of ease.

Herbed Garlic Butter Pasta

Herbed Garlic Butter Pasta Herbed Garlic Butter Pasta

I make little dietary exceptions when I’m on vacation… creamy delicate Échiré butter, smooth and luxurious Beurre Bordier, and pastries are some of my indulgences when I’m in Paris.

What we have with this pasta is the ultimate holiday comfort meal, pasta tossed in an aromatic herby garlic butter sauce, it’s rich and deeply satisfying, a simple indulgence.

It boasts a handful of ingredients only and it comes together quickly, this is particularly important when you’re on vacation, the last thing you want is to be standing over a stove.

Herbed Garlic Butter Pasta

Herbed Garlic Butter Pasta

On this particular day we spent the day exploring Jardin des Plantes and the Grande Mosquée where we drank mint tea, we roamed Rue Mouffetard and when it started raining we picked up fluffy angel cakes from Patisserie Ciel on Rue Monge for later.

We ate this pasta watching the rain fall down those iconic rooftops; rain is always a good reason to have pasta.

And now that I’m home and it’s raining… I want to make this pasta again on a soggy lazy evening; perhaps with fresh basil and Herbes de Provence with my favourite dairy-free butter and a ton of garlic.

Herbed Garlic Butter Pasta

Herbed Garlic Butter Pasta

Spiced Rice and Beans

Spiced Rice and Beans

I’ve probably made about a million variations of rice and beans, it’s an easy meal to throw together at a moment’s notice, especially if you have some plain rice and beans cooked already.

I thought about this spiced rice and beans on a long exhausting ride home on one of those activity-filled unending summer days, we had nothing home except for leftover rice and a jar of black beans that was to go into a salad.

I’m particularly drawn to this kind of food whenever I’m little stressed or fatigued, perhaps it’s the turmeric, or maybe it’s because it’s filling and sates my hunger.

Spiced Rice and Beans Spiced Rice and Beans
Spiced Rice and Beans

I swear I think up the most scrumptious meals when I’m tired and hungry, on that journey I craved a simple and tasty dish that would also be satisfying and nourishing.

A modest of rice and beans enlivened with a melange of flavours and unique spices – rustic mustard seeds, fragrant coriander, warm and nutty cumin and earthy turmeric.

I tossed in a few vegetables and finished off with zesty lemon and cilantro.

Spiced Rice and Beans

Spiced Rice and Beans

It’s a great lunch or quick weeknight meals, or an awesome contribution to a potluck picnic, like the one I’m going to this long weekend, it makes a wonderful side-dish at summer barbeques.

There are a few ways to prepare it; when I have time to spare, I brown the rice with the sautéed spices and vegetables and cook it in vegetable broth, it takes more time but it’s so flavourful!

This is my ultimate comfort food!

Spiced Rice and Beans

Spiced Rice and Beans

Spiced Quinoa and Lentils

Spiced Quinoa and Lentils

I’ve been neglecting this space lately, not giving it the attention it so deserves. The funny thing is, I’ve been cooking and rediscovering food and photography with renewed fervency, I just can’t seem to translate the passion on to this spot.

I have so many stories and discoveries to share – it’s a little overwhelming and I probably need to figure out how to take it one step at a time, just like the way I’ve learned with cooking… one ingredient at a time

Spiced Quinoa and Lentils Spiced Quinoa and Lentils

I put off finishing this post and spent the last few days in New York – eating and exploring, it’s a city that never fails to thrill, and I always come back inspired and rejuvenated, albeit with deep longing to remain there.

Then I got home and returned to this meal, this old thing that I’ve made about million times, and suddenly it looks fresher, like I could make it a million more times and it’ll be different each time.

I’ve been exploring spices lately; in this spiced quinoa and lentils, I tried pungent mustard seeds and warming cumin and coriander seeds with lots of red onions and finished it off with cooling mint.

Spiced Quinoa and Lentils Spiced Quinoa and Lentils

I make this quinoa and lentil combination quite often, variations of it, usually when I don’t have time for a proper meal, it’s an easy, one-pot dish, nutritionally dense and filling, I love the earthy and nutty flavours and quinoa is such a great substitute for rice.

It’s a protein, fiber and whole grain powerhouse and it’s comforting.

The mustard, coriander and cumin seeds are at their best here; they enrich the warm savoury flavours of the lentils and quinoa, and something magical happens when you combine lentils and onions in olive oil – it’s beyond delicious

This is an easy favourite, very satisfying with plenty of leftovers to come home to.

Spiced Quinoa and Lentils
Spiced Quinoa and Lentils

Spiced Quinoa and Lentils

Almond Chickpea Flour Cookies

Almond and Chickpea Flour Cookies Almond and Chickpea Flour Cookies

I really like these cookies! I think about them sometimes in the most inopportune times – like while walking through the fog this morning.

We were awoken by foghorns today; it went off persistently every few minutes until it forced me out of bed, and as the sun shone through the fog on my way to work I figured we were in for the most perfect of winter days; sunny, bright with crisp chilly air and brilliant blue skies.

I thought of how much I’d love to have a winter picnic… perhaps of hot cocoa and cookies, and how ideal these almond chickpea flour cookies would be.

Almond and Chickpea Flour Cookies Almond and Chickpea Flour Cookies by Elsa Brobbey

This is probably the first cookie recipe I ever pinned, yet I only started making them quite recently, and I’ve made them several times since.

It’s delicate and crunchy, the kind of cookie you would crumble over ice cream – if you were into that sort of thing.

I like these cookies a lot!

The first time I made them was an experiment of sorts; I substituted fine-ground white cornmeal for semolina because that was what I had around at the moment, it worked so perfectly I haven’t yet used semolina like the original recipe called for.

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They are a lot like these almond butter cookies, another favourite… both are almond based, gluten free and of course vegan – these however are a little airier with a subtle fragrance of cardamom.

Chickpea flour also adds sweet nuttiness and a good boost of protein, which isn’t typical of cookies.

The cookies in the photos are from a month ago when we were in the throes of the holiday season, I was eager to use my new Christmas present, a cookie press. It was a trying endeavour… some shapes more so than others but they turned out well (I think).

I feel I should caution against the temptation to taste the dough before it’s baked as raw chickpeas tastes not too pleasant.

Something wonderful happens when they’re baked though, and you can’t really tell that these cookies have chickpeas in them.

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