Shepherd’s π

Very rarely do I meet a brownie recipe that I don’t 100% adore. This was one of those recipes. I followed this recipe by Chocolate Covered Katie, who I am really not a fan of. Gritty, too-chewy, and unpleasantly dense with minimal chocolate flavour, these brownies were certainly not my favourite. Plus, my constructive criticism to her recipe was deleted from her blog. Okay…

Dressed up with some yogurt, nut butter, and granola, these brownies weren’t too awful. 🙂

This frittata-like thing was made with leftover steamed broccoli, chopped into tiny pieces and whisked up with three eggs, salt, pepper, cayenne, and garlic powder with a splash of milk. Then, I cooked it in a nonstick skillet over medium low heat, covered, until the top looked cooked. I added maple goat cheddar on the top, then slid the frittata onto a baking dish for broiling in the oven. The top became perfectly crispy, and tasted fantastic with some avocado toast.

This recipe will be repeated with feta and spinach soon!

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Pancakes! I used this recipe for thick, super hearty pancakes. With hazelnut flour instead of almond flour, these were ultra-flavourful. Delicious with some creamy yogurt and crispy granola.

Cafe Polonez is a Polish restaurant in Roncesvalles in West Toronto. I ate all of the following:

  • 2 potato pancakes
  • 1 cabbage roll stuffed with mushrooms and rice, topped with mushroom gravy
  • 2 cheddar cheese and potato pierogies
  • 2 cottage cheese and potato pierogies
  • lots of sour cream

How do you spell pierogies? This was my first time enjoying Polish food, and I have to say that I’m a big fan. Will definitely be back to Cafe Polonez because I want more of that incredible cabbage roll!

This recipe was made when I realized that I had half a jar of spaghetti sauce to use up.

Quinoa-Stuffed Peppers

Serves 2

INGREDIENTS

  • quinoa (1/2 cup)
  • spaghetti sauce (1/3 cup)
  • 1/2 tbsp nutritional yeast
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/2 cup corn
  • 2 whole peppers, tops cut off.
  • as much cheese as you’d like

INSTRUCTIONS

  1. Mix all ingredients except peppers.
  2. Stuff peppers with mixture. I alternated between layers of the quinoa mixture and maple goat cheddar.
  3. Bake 30 mins covered. Remove foil.
  4. Increase heat to 400. Bake 20 minutes.

No pictures, sadly. 😦


Shepherd’s pie on Pi Day! March 14, that is.

I roasted three sweet potatoes in the oven for an hour, then pureed them with a splash of milk, salt, and pepper to make this creamy topping. The filling was made with frozen mixed vegetables, chopped mushrooms, and lots of brown lentils.

This is how I made the lentils:

Easy Stovetop Lentils

Makes as much or as little as you’d like – just use 1 part lentils to 2 parts water 🙂

INGREDIENTS

  • 1 cup brown lentils
  • 2 cups water
  • 1/4 tsp salt

INSTRUCTIONS

  1. Rinse lentils thoroughly. Pick out shrivelled lentils or debris.
  2. Combine lentils and water. IMPORTANT: here, you can add other flavour-boosters, like a couple of bay leaves or some cloves of garlic. I added some big chunks of onion. Do not add salt here.
  3. Bring to rapid simmer over medium high heat.
  4. Reduce heat to gentle simmer.
  5. Cook 25 minutes.
  6. Salt lentils when they are tender, no longer crunchy. Stir in salt. Taste and add more if needed.
  7. Keep refrigerated for about one week. Add to soups, salads, or other recipes.

Super yummy! Turns out 1 cup of lentils and 3 sweet potatoes will make about 3 servings.

This comforting meal was born when I didn’t have any vegetables on hand. Behold – the sweet potato cauliflower gratin! I made this with one roasted sweet potato, roasted cauliflower, gruyere cheese, tons of crushed butter crackers (like breadcrumbs…ish) and dried basil. Toast was topped with a lot of garlic butter, because garlic bread makes any meal better. 🙂

That’s it for this snowy, windy, Thursday morning!