In My Kitchen May (and April) 2017

I have missed a couple IMK link ups, and have missed visiting my blogging friends too. Spring is very slow to arrive and my kitchen inspiration has been lacking, almost non-existent. 

There hasn’t been too much excitement around here. 

If you check out our Instagram @cookswithevie you will have seen what we have been up to. 

Here are a few things that have been in our kitchen while we have been AWOL from blogging.

Evie turned 9! This was the at home cake and we had emoji cupcakes at her party with friends.



We made this crepe cake, which I still have to post on the blog, and will do that soon.


We dyed Easter eggs


Made this delicious Thai crunch salad


Lays smile bag


I did post this recipe! It is on the blog.An antipasto snackPan fried gnocchi pomodoroChickpea avocado sandwich with cilantro sprouts We made maple pecan granolaEvie made cupcakes, she is not light handed when it comes to sprinkles!Maybe there was a little more going on in my kitchen than I thought. 

In My Kitchen monthly theme is now hosted by Sherry at sherryspickings.blogspott.ie.  So if you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.

http://sherryspickings.blogspot.com.au

Tomato Chickpea Spinach Simmer

It has been a long time since I have posted anything new.  I have tried a few times but have had computer problems and no time.

Fall is slipping away at warp speed.  Normally once September starts I am nesting for winter.  The preserving books and recipes come out and I am hitting the farmers markets and grocery stores stocking up on the harvest and canning.  This year I have done nothing, it seems so busy that I just can’t get the time or energy to do it.  I do have 8lbs of apples sitting in the kitchen that has to be made into applesauce this weekend.  I still have to get beets, yum-yum pickles (Evie’s favorite), mustard pickles canned ( I hope).  And each year I try to try something new.  Last year it was plum sauce, it was good and we used some of it, but not enough to make it again this year.  I am thinking a wine jelly of some sort to use at Christmas time.

There are pumpkins everywhere now and I LOVE pumpkins.  I need to make something pumpkin this weekend and I have a list that I want to make.

This was our vegetarian (actually, I think it is vegan) meal a couple of weeks ago, I hope I can finally post it.  This recipe it pretty easy and cheap to make.  Like most of our vegetarian recipes it includes chickpeas, Evie’s favourite, she has even eating them right out of the can for breakfast!

2Tbsp olive oil

3 cloves garlic, minced

1 onion, chopped fine

1tsp dried oregano

1/4 tsp each hot pepper flakes & salt

2tsp tomato paste

1 (28oz) can diced tomatoes

1 can (19oz) chickpeas, rinsed and drained

1tsp paprika

1 bag (about 6 cups) spinach trimmed ( I left this out this time, Evie didn’t want it, and we did have any)

In a large saucepan heat oil and saute onion and garlic, oregano, pepper flakes and salt until onion is soft.

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Add tomato paste and fry for 1 minute.

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The paste here looks a little funny because it is frozen.  When I open a can of paste I freeze the remainder in 1Tbsp portions so it doesn’t go to waste. Add tomatoes, chickpeas and paprika.

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Bring to a boil and reduce heat to simmer until thickened, thick enough so that a spoon dragged through leaves a space, about 25 minutes.

ImageMeanwhile, if you are using spinach, saute spinach until wilted, about 3 minutes, then stir into chickpeas.  Sometimes if I don’t want to get another pan dirty I just put the spinach right on top of the chickpeas and cover to let it wilt right in the pot.

Serve over basmati rice with naan on the side.

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Super Fast Pie Crust (or Vegan & Gluten Free)

This recipe is really fast and easy and very good.  It is easily adapted to be vegan and/or gluten free.  Just swap out the butter for your favourite vegan spread (butter substitute) for gluten free you must make sure that the oats you use are gluten free, it must say that on the label, otherwise there is probably gluten in there.

For the crust:

1/3 cup butter (or margarine)

Rolled oats (grind these in a food processor) then measure to about 1& 1/4 cups

1/4 cup packed brown sugar

1/4 tsp cinnamon

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Melt butter and stir into the rest of the ingredients.  Press into a 9″ pie plate and bake at 375F for about 10 minutes.  Let cool completely before filling.

We made a custard and strawberry pie.  You can make your own custard, but we were in a hurry so we used a canned variety.  Then top with strawberries, you can use any other fresh berry for this too.

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Our other pie we filled with butterscotch pudding and topped with whipped cream.  You can use any instant pudding for this as well.

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