Roasted Almond Pumpkin Seed Butter


We always make homemade peanut butter and it was the easiest thing ever. I really like almond butter, so had to give that a try too. It was just as easy and turned out really good.

 I took a couple of large handfuls (about 1 cup) of raw almonds and one handful (about 1/2cup) of raw pumpkins seeds and roasted them for a few minutes in a 350F oven. Shake them around a bit and watch them carefully or they will burn! To make it easier you can just buy them already roasted. When you take them out you will hear the pumpkins seeds cracking and popping.

Let those cool a bit, just to room temperature. Put all of those into a food processor.  


While blending drizzle in some avocado oil, or any flavour neutral cooking oil. Only 2-3 tbsp. Blend until smooth, drizzling in a little more oil as needed.

Drizzle in a tablespoon or two of honey, to taste and a generous pinch of salt.


Blend until smooth


Place in a jar and keep in fridge

We like it on toast or apple slices

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Chicken pesto flatbreads with arugula salad

This looks fancy but really is very easy, fast and delicious. Perfect for busy summer days!

I used prepared flatbreads and brushed with olive oil, add small dallops of pesto all over, added cut up cooked chicken breast (vegetarian option-leave out chicken) and topped with crumbled goat cheese. Then bake this in 425 degree Fahrenheit oven for 5 minutes.


Take out and top with arugula (dressed with balsamic vinaigrette) top with a few cherry or grape tomato halves. Drizzle with balsamic glaze. That’s it, quick, fancy and delicious. Just pop open a nice bottle of wine et voila!

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

Clementine & Turmeric Smoothie

I know sounds a little weird right? Wrong it is sooo good! You have to try it! I found the recipe in Canadian Living magazine and since their recipes are always good we had to try it. 


Such a pretty colour.

Simply put into nutribullet or other blender, 1 frozen banana, 2 peeled segmented clementines, 1/4 cup frozen cranberries, 1 cup of plain Balkan (I used Greek, that is all I had), 2tbsp honey and 1/4 tsp turmeric and blend.


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.

Stewed Chickpeas with Tomatoes and Feta

I received a blog post in my inbox from Alexandra for this chickpea stewy dish and decided to try it because 1) Evie loves chickpeas 2) had a bowl full of cherry tomatoes from our garden and 3) needed a vegetarian meal. Perfect right? 

Before I forget here is the link to the recipe on Alexandra’s website,  https://www.alexandracooks.com/2016/08/30/stewy-chickpeas-tomatoes-feta/

First of all you need to sweat some garlic in olive oil, you do this slowly on low heat, I probably used 4-5 cloves sliced and roughly chopped. Just let the garlic cook down until soft. Then I stirred in 2 cans of chickpeas, probably about 4 cups.

Then I roughly chopped 3 regular medium sized tomatoes and about 2-3 cups halved cherry/grape tomatoes. 

Throw all of the tomatoes into the chickpeas. Stir. Then I added about 1/2-3/4 of a bottle of capers. And a large splash of balsamic vinegar. Turn up the heat to medium to get simmering and the tomatoes will start to release their juices. I sprinkled with little salt and black pepper. Once it is simmering and nice and stewy throw in a large handful or two of chopped fresh basil. 



When Evie walked into the kitchen she promptly stated that isn’t stew there is no broth, that is not enough broth. Right away she decided it was not going to be good. Until she tried then she gave me that look that says oh, actually I do like it.

Toast some crusty bread or baguette in a hot pan with olive oil to serve with the chickpeas.



Top chickpeas with crumbled feta and serve with toasted bread. It was delicious!

Mashed Potato with Kale

This side dish to delicious.  Even if you don’t like kale just try it once I guarantee you will like it here.  I know at least two people that do not like kale, don’t eat kale, but love this. I didn’t get a picture of it plated because I took this to a friends house for dinner.

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This is not a low cal recipe.  It is a hearty stick to your ribs winter dish. We only make it about twice in a year for a treat, though it is so good I could eat it every week.

You will need:

about 2 lbs potatoes

1 bunch kale

3tbsp butter

2 cups finely diced onion or leeks thinly sliced (I use Vidalia sweet onion or leeks)

1/2  to 1 cup half-&-half (10% cream) (start out with 1/2 cup  and add more as needed)

1/2 to 1 cup milk (start out with 1/2 cup and add more as needed)

1/2 to 1 cup grated while medium or old cheddar, you want flavour here ( I use Balderson’s)

Boil potatoes in slightly salted water until soft and then drain. once drained well, mash.

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While the potatoes are cooking boil another large pot of water and cook the kale for about 5 minutes.  It doesn’t get fully cooked at this stage as it will get finished in the oven later. One it is cool enough to handle chop it finely, just run the knife through it several times, it doesn’t have to be pretty.

In another small pot melt butter and cook onions with a sprinkle of salt until they are very soft and translucent.

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Mix cooked onion mixture into the mashed potato.  Add cooked chopped kale, cream and milk (be slow with adding the milk & cream so you don’t make it to runny.  It should be very creamy but not watery.  I add 1/2 of cup of each at first and add more as required to get the consistency as I want it.  How much you add will depend on the potatoes you use and the moisture content.  Mash all together, add salt to taste.  I usually toss in 1/4-1/2 cup of grated cheese and mix it through as well, for extra cheesy flavour.

Place mashed mixture in baking dish or casserole dish and sprinkle top with grated cheese and bake at 350F until cheese is melted and top is lightly browned, about 20-30 minutes.

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Cheesy warm creamy mashed potato flecked with little bits of green.  Delicious!

 

Adapted from: The Green Door Restaurant Vegetarian Cookbook.