Chive Blossom Vinegar

Chives are the easiest home garden herb to grow and they come back every year without fail. They taste great and also bloom into lovely little purple blossoms. It is these lovely little Lorax style blossoms that we use to make this garlicky flavoured vinegar.


Snip just the blooms from the chives wash and thoroughly dry. I washed and then patted dry with a paper towel, then lay out on a dry paper towel for a few hours until totally dry.  Put cleaned blossoms in a clean dry mason jar.



Cover with vinegar of your choice. I used apple cider vinegar, that was all I had at the time, but I think white wine vinegar or champagne vinegar would be really nice too.

Press blossoms down with a spoon to submerge and make sure they get covered in vinegar.
Place the lid on the jar and store in a dark cupboard for about two weeks.


After two weeks you have this pinkish purple liquid, when you take the lid off it will smell like garlic chives. It does smell really good! Strain vinegar through a cheese cloth into a clean dry bottle or jar.

Use in favourite salad dressings, vinaigrette or any recipe where you would use vinegar.

Now go grow some chives!

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Instagram & Falafel Veggie Burgers

First of all, before I forget, we are now on Instagram! I have wanted to do that for a very long time and today I did it! We are @ cookswithevie.

I have so many posts to finish! I hope I can get time to post them soon. 

We made these “burgers”, next time I want to try these on pita with tahini and hummus. I wasn’t prepared this time and just used the buns we had. 

This recipe is so easy. 

1/3 cup large flake oats

1cup chickpeas (I used canned, drained)

1cup lentils (I used canned, drained)

3 garlic cloves, minced 

2 green onions, chopped

1 egg

2tsp chili powder 

1tsp oregano

 1/4tsp salt

1/2 English cucumber, finely diced

1/2 cup chopped fresh parsley 

Whirl oats in food processor until ground. Add in chickpeas, garlic, onion, egg, chili powder, oregano and salt. 

Process scraping down sides as needed until smooth. 

Place this mixture in a bowl and stir in lentils, cucumber and parsley. 

Shape into 4 patties.  

Cook patties in a lightly greased pan until golden on each side. 



We served on buns drizzled with tahini. And added whatever each person felt like adding. 

We also served with these baked sweet potato fries with curry lime dip.

 That super simple recipe will follow tomorrow.

Beet Potato Salad

This is definitely a Newfoundland recipe, or at least that is the only place I have ever had this type of potato salad. If it is made in other places please let me know, I would love to hear about it.  After our thanksgiving we had leftover turkey and potato so we decided to make a cold plate, which is cold leftover meat with a variety of salads. This is a great way to use up leftovers to avoid food waste.

To make this salad I don’t have a recipe, just eyeball and taste based on knowing what it should taste like.

Basically take a small (or large) bowl of leftover potatoes and mash them.  

Take a jar or pickled beets (mine have a slightly sweet pickled flavour) and place beets in food processor, or chop and mash if you don’t have one. You will have this beet pulp.

Add the processed beets to the little potatoes, add a table spoon or two of the beet pickling liquid if too dry. Add a large spoonful of mayonnaise and stir

Taste and add more beet, beet liquid, mayo and salt & pepper to taste 

You will have a lovely pink coloured potato salad.

Mug Brownies

Did you ever need a quick desert for just 2 or 3 people…or yourself? Sometimes a large cake or full pan of brownies is just too much and I can’t control myself and will eat half the pan there will be leftovers.  This is your quick fix.

 

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Into a mug add:

4tbsp flour

3 tbsp sugar

2 tbsp cocoa powder

2 tbsp oil

2 tbsp water

Mix well with a fork.

Cook on high in microwave for about 75 seconds (depending on the strength of your microwave).

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Be very careful when out take it out, it looks like brown play doh it is extremely hot!

Best served with vanilla ice cream on top. Actually, only serve with vanilla ice cream on top.  It gets all melty and chocolately….mmmmm.

There you have it.

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Dig right in.

 

Slow Cooker White Bean Soup

IMG_6164I have been trying to post this for quite awhile, weeks really.  I thought the timing today was good as alot of people have leftover ham after Easter and this is a great easy way to use it up.  Don’t throw out that ham bone!  We had a ham bone in the freezer from Christmas (that a friend had leftover and was going to throw out, so I took it home to freeze).  I decided I would try to make a slow cooker white bean soup to use it up before it was too old and ended up in the garbage. I am not good with freezer cooking and I often put things in the freezer with the best of intentions, but then never use them and they end up freezer burnt.

A couple of notes, you will need to soak the beans overnight and our ham bone as frozen so we thawed that in the fridge overnight as well.

Here are the ingredients that my helper wrote out so we would remember what we added:

1 ham bone with some leftover ham attached

8 cups water

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We placed the thawed ham bone in the slow cooker. Put in the white beans (which had been soaked overnight).  FYI-the garlic was minced. Threw everything else in on top of that, poured in the water and cooked for about 6-7 hours on high (you could do 8- hours on low).

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At the end of the cooking time, carefully lift out the bone and cut off some bits of meat to add back to the pot. We don’t like ham very much so I didn’t add much back to the pot, but add back as much as you would like to suit your taste.  Try it for flavour at this point and add a little more salt if needed.

After all day cooking you have this tasty very frugal soup, that went great with crusty bread

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Leftover Turkey Dinner Casserole

I have been on quite a hiatus from this blog lately.  I have been more than slightly overwhelmed and stressed lately, work has been crazy, life has been busy, school work, karate, swimming, husband has been away alot for work, doggy has not been well again and the rest of life and chores still need to be done all with Thanksgiving and an election thrown in just to liven things up!

We have been cooking and baking when there is time and have been trying out some of your lovely blog recipes.  Those I will share later.

Our Thanksgiving was in October so we did have a turkey dinner.  We also has alot of leftovers.  I have been really trying not to waste food and wanted to use every last bite.  After a few suggestions which Evie quickly was not up to eating she wanted to make up a dinner…I let her and this is what resulted.

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She did it all herself, even took the pictures with the exeception of the one above.  It was very good, her dad and I really liked it.  She thought it needed more gravy, and it probably could have used more, but that was all we had.

SInce American Thanksgiving will be coming up in November and then Christmas after that we thought this was a good time to share this “recipe”.

Basically she mashed the potato, carrot and turnip together

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chop enough turkey to cover bottom of casserole dish

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Then dollop the cold gelatinous gravy evenly over that (we put about a teaspoon of water over each dollop  to help it loosen once it started cooking).

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then sprinkle the leftover stuffing over that, note ours only has stuffing on a portion.  That is because Evie doesn’t like stuffing

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Spread mash over the top and give a sprinkle of salt and pepper

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Bake at 350F for about 30 minutes or until piping hot through the middle

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Serve with leftover cranberry sauce, or crack open a new can!

We did still have a large container of dark meat that did not go to waste, we gave it to our neighbor and they used it up for supper that night.

Use up those leftovers!!

Mango BBQ Sauce

Summer is in full swing and so is grilling.  This homemade BBQ sauce is so delicious and it isn’t full of sugar, high fructose corn syrup or artificial colours or nasty preservatives it has really ingredients and is full of flavour.  It keeps well refrigerated for weeks and you could freeze (in freezer bags) some as well.  It does make a lot.

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Chop the mango

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Heat 1 TBSP olive oil in pan and add 4 cloves chopped garlic and 1 sweet onion and 1 diced mango.  Sauce until soft and onions are translucent about 5 minutes.

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There is a handful of other ingredients

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I love this stuff and I add it to almost everything!

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To mango mixture add 1 28oz can of diced tomatoes and 1 small can (about 5 oz) of tomato paste, 1/2 pure maple syrup, 1/2 cup molasses,  1/4 cup apple cider vinegar, 1 cup water, 2 TBSP freshly squeezed lemon juice, 2 TBSP Worcestershire sauce, 1 tsp salt and 1 tsp ground pepper.

Once these are all added together mix bring to a boil and then simmer, stirring often for about 30 minutes.  The sauce will get a little darker and thicken.

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Take off heat and let cool for about another 30 minutes, then puree, I use a hand blender, and place in containers and refrigerate or freeze.

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This makes a lot for a small price!  And it is much healthier than commercially prepared sauces, loaded with vitamins and minerals from the mango, molasses, maple syrup and tomatoes.  If you try it let me know what you think.

Adapted from Oxygen Magazine.