The Gouda Life

This past weekend was one of the first in a while Mr. GL and I had completely to ourselves. To do whatever we want, with whoever we want, at any time we wanted. I know we don’t have kids, and it’s weird to think that we don’t often have a lot of time spent like that, but it’s true. Between Mr. GL’s job + band, my full time job, cooking, photography, editing, writing and trying to look after 4 animals, there are few hours left in the days to spend canoodling on the couch. 
And so we canoodled. And we ate. And we slept in. And we did a lot of nothing.

However, the two things we did manage to do were the perfect lazy weekend activities. First we ventured into the Hintonburg neighbourhood to visit  Urban Craft, a once-monthly craft market that houses some of Ottawa’s most talented ladies and gentlemen I’ve had the pleasure of meeting. As this was our first visit, we were both extremely taken aback to see the caliber of talent that comes out to sell their wares. I came home with a beautiful feather and vintage button hair piece from Flights of Fancy, a pair of delicate drop earrings made by Chelsy Anne, and a little jar of the most wonderful hand-balm from Purple Urchin to keep my over-washed mitts silky smooth through the winter. I am anxiously awaiting the next market so I can buy even more wonderful local products. 



The second thing we managed to get out of our pajamas for was a Sunday supper with Mr. GL’s band-mate, Jordan, and his lovely lady, Staci. As we all are well aware, Sunday to me means comfort food. And comfort food more often than not translates to Pasta alla Bolognese. Though I don’t know many who don’t totally flip out for a bowl of rich, meaty bolognese, I thought I should be polite and check with our guests to make sure it was something they’d enjoy. And as it turns out, Staci is a vegetarian… so it’s a darn good thing I did.

I was inspired to make a vegetarian pasta sauce that mimicked the texture and richness of a bolognese, so I did a little poking around and came across The Wednesday Chef’s Mushroom Ragu. It looked as close to a meat-sauce as one could hope to get without a pound of beef, though it’s safe to assume that while delicious, it’s not bolognese. But it’s not supposed to be, so let’s be clear about that now before we go any further. I don’t want to share things under false pretenses here, friends. We don’t do that. 



The sauce was brilliant. Thick and “meaty” with a richness that really makes it feel like you’re getting a good old fashion meat sauce. I adapted the recipe slightly to add a bit of spice and a few dashes of soy that really gave it an extra kick of savoury umami flavour. If you have a vegetarian in your family that misses the comforts of pasta with meat sauce, this is as close as you’ll come to the real thing without the real thing. Even for the non vegetarians, this is an excellent alternative when you want something lighter, or if you’re just trying to cut meat out a few times a week. 



Bucatini with Mushroom Ragu
adapted from The Wednesday Chef

Though I adore Bucatini for this recipe, you are welcome to switch the pasta up to whatever you like best. 

Store-bought tapenade is fine, but try to buy one without too many ingredients. The fresher, the better. 

3 tbsp extra virgin olive oil
3 cloves garlic, sliced thin
1/2 cup chopped onion
1lb cremini mushrooms, chopped fine
3 tbsp tomato paste
1 tbsp black olive tapenade
1/3 cup red wine
2 tsp soy sauce 
1 tbsp fresh oregano, minced
pinch red pepper flakes
Salt and freshly ground pepper
12 ounces bucatini
Parmesan or Peccorino 
fresh thyme or oregano, for garnish (optional)

Coat a large sauce pan over medium heat with olive oil. Add the onions and garlic and saute until soft. Add the mushrooms and let them cook until they release their juices, 8-10 minutes.



Add the tomato paste and tapenade. Cook for another 2 minutes. Add the red wine and soy sauce and cook until reduced a touch, 7-8 minutes. Add the oregano and season to your liking with salt and pepper. Keep warm with the lid on while you cook your pasta to al dente according to package instructions. 



Before straining pasta, reserve 1/4 cup of the starchy cooking water. Add the strained pasta back to a large pot and add the ragu, 1/4 cup of starchy water and 1/4 grated Parmesan. Toss gently to combine. 



Serve with extra Parmesan and a pinch of fresh herbs. 

I haven’t been taking as much time to write lately. Of course, all the normal things that life brings with it tend to stand in the way, but this time it’s something different.

Writers block. My head, knock on it as hard as I may, will not answer. Sometimes I wonder if it’s taken a vacation somewhere wonderful and left me behind to fend for myself. How terribly rude that would be. I have an arsenal of photos and recipes to share but when I sit down, excited to share them with you, I just can’t muster anything. There’s been a lot of “I like to eat…” and “This tastes good…”. And really, you deserve more than that. Especially when I’m sure, or at least semi-sure, I can provide you with something more entertaining than single syllable, unimaginative description of what graced my plate last night.



This morning, rather than laying the guilt trip I’ve been giving myself on any longer, I made a life-sized pot of peppermint tea, set up a nice comfy spot on the couch beside a sleepy black cat, and started to read anything food related that I could. While I certainly was inspired to write, it wasn’t really condusive to what I wanted to talk about. So here I sit, spilling my brainless guts out to you in hope that I’ll eventually get back onto a topic that will lead me to the recipe I want to share today.

However, since that’s not happening and I’m sure I could yammer on all day about how writing isn’t always the easiest of tasks, and how blog writing can be a lot of pressure sometimes, and how I’m sure if I listen hard enough I could hear the crickets who have inhabited my brain, I’ll jump right into the meat it. Which is not the most exact way to describe it, since today I’m talking chili. A meat-less, but still seemingly meaty, chili that’s packed with so many flavours, textures and colours that it makes the addition of meat completely unnecessary. I top mine with a dollop of cinnamon-spiked yogurt for added earthiness and something to tame the spice. 

I also just happened upon a bottle of Muskoka Brewery’s dark Harvest Ale on my way home from work last night. So intead of using the stock I had, I opted for that instead. It gave it a bit more depth and earthiness with just a touch of bitterness. I loved the way it pairs with the smokey flavours. 



Vegetarian Chili with Cinnamon Spiked Yogurt
adapted from 101cookbooks Pierce St Vegetarian Chili

This chili is so easily adaptable to both your personal tastes and whatever you happen to have in your pantry. Don’t like beer? Add stock or water. Don’t like chickpeas? Add black beans. Do what makes your mouth happiest. Afterall, if chili doesn’t make you happy, you’re not doing it right.

I thought I had a can of chipotle peppers at home but it turns out I was wrong. I’m going to call for them anyhow, but in a pinch, a tbsp or two of smoked paprika adds a nice smokey kick.

1 large yellow onion, diced
olive oil
2 shallots, diced or sliced thin
8 cloves of garlic, rough chopped
1-2 tablespoons of ginger, peeled and grated
2 jalapenos peppers, seed and ribs removed and diced fine
2 tsp ground cumin
2-4 tbsp chili power (depending on how much spice you like)
1-2 chipotle peppers (from a can with adobo or dried and rehydrated), chopped
sea salt
1 28oz can of crushed tomatoes
1 750ml (26oz) bottle of favourite dark ale
water
1 can chickpeas
2 cups lentils (I used brown, you can use your favourite or a mixture)
1/3 cup potted barley
1/3 cup bulgur
1 large sweet potato, cut into small cubes
1 cup plain greek yogurt
1 tsp good quality ground cinnamon

Topping options; fresh chopped cilantro, reserved jalapeno, minced red onion, feta cheese, olive oil

Sweat the onions and shallots in some olive oil in a large pot over medium-high heat. Once they’ve become translucent, add the garlic, ginger, jalapeno, cumin, chili powder and chipotle peppers. Cook for another 1-2 minutes until everything is very fragrant. Add the can of tomatoes and the beer. Give everything a good stir. At this point, have a taste of the liquid mixture. Add salt to taste and more spices if it’s not hot enough for you.





Bring to a boil. Once boiling, add the chickpeas, lentils, barley and bulgur. Turn heat down to a simmer and let cook for 15-20 minutes. At this point, carefully have another taste for seasoning. Adjust to your liking. Add the cubed sweet potato. If the mixture is becoming too thick, add water 1 cup at a time too thin it out. Cover again and let simmer for another 20-30 minutes.



While cooking, mix yogurt and cinnamon in a small bowl. Refridgerate until ready to serve.

Spoon chili into big bowls and top with yogurt and whatever else your heart desires.



Take a bite and feel your mouth turn up in a toothy grin only a big bowl of chili can provide.



That’s the bite, right there, that makes me supremely happy. Messy, unattractive, spicy and perfect. 

And of course, it tastes even better the next day. I am mowing through bowl #3 in 24 hours.  

I do so love convenient eating. And frozen foods are just so convenient sometimes. Like when it’s 300 degrees outside and sweating into a pot over the stove seems only slightly less than glamorous.  I’ve more or less been living out of the freezer for the past few days. Frozen pizza? Yes please. Frozen chicken fingers and fries? How did you know? Frozen meat pie? OK, maybe it’s time to re-think this strategy. 

While obviously easy and not terribly unappetizing (to people like me who love crappy boxed food…. I know, it’s a problem), it doesn’t really sit as well as a home cooked meal does. I find myself feeling sluggish and heavy when I start eating like this. So with the first tiny bout of cool(er/ish) weather we’ve had this week, I decided to shake the dust from my lazy bones and get back in the kitchen. Admittedly, I’d be lying if I said we weren’t out of anything good in the freezer and didn’t want to go to the store. But hey, at least I’m honest about being a total sloth, right? I love when we agree.



Thankfully, Mr GL works right beside a grocery store, which saves my food-blogging buns so very often, so he was nice enough to bring me home some very fresh looking asparagus, radishes and goat cheese. Which I thought would be most delectable and especially healthy folded into some toasty almonds and red quinoa. And thankfully, I was right. Which only happens on occasion.



The combination of asparagus and goat cheese has always been a favourite under my roof, but with the nutty addition of the red quinoa and almonds, and the peppery sharp flavour of the radishes, it made for such a alluring combination of flavours that were as delicious as they were healthful. I hate leaving things to go to waste so I used the radish greens for a quick and beautifully vibrant vinaigrette that pulled everything together so perfectly. A home run suitable for dinner or, as I’ll be using it, for lunches for the next few days.
 
So if you’re slothing it out at home, eating your frozen chicken fingers, do yourself a favour and snap out of it for just an hour and you’ll have yourself a fresh, filling dish that feels damn good. 



Red Quinoa Salad with Radishes and Asparagus 

The salad will likely be warm when you first finish making it and it is perfectly delicious just like that, however, I sort of like it better cold the next day so be sure to save yourself a little bit for the next day! 

Salad
1 cup red (or white/black) quinoa, rinsed until water runs clear
2 cups water
1 bunch asparagus, trimmed into bite sized pieces
oil
salt and pepper
4-5 large radishes, sliced thin
1/2 cup almonds, toasted, chopped
1/4-1/3 cup goat cheese

Preheat oven to 375.



In a pot, bring water to a boil. Pour quinoa in and bring back to a boil. Reduce to a simmer, cover and let cook for 12-14 minutes or until quinoa is soft but still has a bit of a bite to it. Pour into a mesh strainer and let cool for 20 minutes. 

While quinoa is cooking, place bite-size asparagus chunks into a pan and drizzle with oil. Sprinkle a pinch of two of salt and a few crack of pepper. Roast until bright green and still slightly crunchy in the middle. 

Add the radishes, roasted asparagus, quinoa and almonds to a large bowl and toss lightly until combined. Taste and season to your liking with salt and pepper. Set aside. 



Lemon & Radish Green Vinaigrette

handful radish greens (approx 1 cup), clean and dried 
1 1/2 tsp (about half a lemon) lemon zest
1 1/2 tbsp lemon juice
3-4 tbsp olive oil 
1 small clove garlic (half of a large clove)
salt to taste 

Put all ingredients other than salt into food processor. Blend until smooth. Taste and season to your liking with salt.  



Add half of the vinaigrette to the salad and toss to combine. If it’s still slightly dry, add more until you have the desired coating.

Spoon into serving bowls and top with crumbled goat cheese. 

It’s Thursday! Which means tomorrow is Friday! Which means the weekend is so close I can taste it. And it tastes good.  

We all have our own hacks for getting through the mundanish Monday-Friday. I’ve always maintained that if I can make it to Wednesday morning, the week is over. Wednesday is always a good day. Thursday I tell myself that it may as well be Friday, and Friday is.. well… Friday. My best friend claims that May is ‘almost over’. Which is funny because it’s certainly not (not even halfway, Amanda…FIVE DAYS IN!), but because there is so much going on this month and weekends are all but overflowing with things to do, both fun and not so fun, it feels like it’s already June. Last time I stopped to look, and according to the calendar on my desk, it’s still March.



I started panicking today that the summer was almost over and I’d all but sat here and watched it pass by. I know. It’s May. EARLY May. But there are always so many things, usually little ones, that I tell myself I’ll do before the warm weather gets here. And more often than not, by the time I have a second to stop and take record of what still needs to be done, I am face-to-face with a yards-length of to-dos that have all but been touched, save for the multiple times I brushed it onto the floor and picked it up again. Summers around here and quick and dirty. If you don’t pay attention, you’re back in April complaining endlessly about the rain.



One of the to-dos on that list was to make some fresh spring rolls. Shockingly, I have never made them at home before. I have this absurd perception that Asian foods are always complicated and lengthy in process. As usual, I have been proven wrong. They were easy. And when I say easy, I mean my cheeks turned crimson having thought they were somehow complicated. Vegetables, rice paper wrappers and herbs. They are effortless in every sense of the word.

Aside from being easy, they are inexplicably delicious. How a few herbs, vegetables, fruit and a rice wrap can come together and result in something so wonderful and full of flavour, colour and texture… well, its beyond me. But I am not one to argue perfection. Unless you consider adding a wee bit of marinated tofu to be an argument, but if you do, I’m willing to accept any punishment you see fit because it was worth it.



Whether as an appetizer, lunch or dinner, these are refreshing, fun and easily adaptable to whatever produce you have on hand. Dip them into a sweet chili or peanut satay sauce to bump the flavour up a little more.

Soy & Sesame Marinate Tofu Spring Rolls
makes about 8 rolls

Marinade
1 tsp sesame seeds
1/2 tsp fish sauce
1/4 tsp sesame oil
1/2 tsp Sriracha
1/4 cup soy sauce
2 tsp sugar
juice from one lime

Whisk all ingredients together. Set aside.

Wraps
250g extra firm tofu, sliced thin
2oz rice vermicelli noodles
8-10 rice wrappers
half cucumber, julienned
1 carrot, julienned
1 mango, julienned
handful Thai basil (regular is also fine)
handful mint leaves
handful chives

1 1/2 cups favourite dipping sauce. (I suggest a peanut satay or a sweet chili sauce)

In a large bowl, combine the tofu and marinade. Let it sit in the fridge for at least an hour, up to 3-4 hours. At this point, you can use the tofu raw, or pan sear it. I like both, but searing gives it a little extra flavour.



Bring a medium pot of water to a boil and add vermicelli. Cook for one minute. Reserve 2 cups of cooking water. Strain and set aside.

Add cooking water to a large bowl and let cool for 10 minutes. One at a time, add rice paper wraps to the hot water for 5 seconds. Remove from water and place onto your work surface. As the water absorbs, the rice wrap will become more pliable.



On one side of the wrap, add a few herb leaves, 1-2 pieces of cucumber, carrot and mango, about an inch of vermicelli, and a strip of marinated tofu. Grabbing the wrap from the end where the filling is, start to roll up the wrap, tucking the filling in as you go.



With a very sharp knife (dull knives will just squish them), slice wraps in half on a diagonal.


(mind my dirty, saucy [not good saucy], nail… I apparently missed the sink after I was done assembling. As usual, no shame here..)

Serve with dipping sauce.

 I should also mention, that whatever was not used up in the wraps was turned into a yummy tofu, veggie, vermicelli salad. Perfect for leftover lunches!

Isn’t it funny how your views on age change as you get older?

We were heading to Cornwall this weekend to celebrate my Dad’s 60th birthday. I remember when my Grandparents were in their 60s and I thought they were old. Now that it’s my dad that’s 60, and both his parents are still alive and well, it doesn’t seem as old anymore. I can’t even picture turning 60 and still having my parents around. He’s lucky, my Dad. I can only hope we’ll be that fortunate. Unless of course he’s crotchety, as we suspect he might be. But that’s the fun of getting older, isn’t it? You get to do and say whatever you damn well feel like without consequence. Man, I can’t wait.

I was asked to bring a salad to the celebration that would feed everyone, including my Nana with Celiacs disease, which in short is an intolerance to gluten. My first response to this request is usually to panic. I start thinking about all the things she can’t eat, rather than focusing on the things she can eat, which is still quite a bit. I find my usual reaction to dietary restrictions is usually to panic first. Which is funny since most restrictions are pretty easily worked around. Unless you’re one of those people who can’t have gluten, dairy, meat etc, etc. Then I’d have to ask you to eat before you come over. I’m kidding. Sort of.



Some of the acceptable staples in a Gluten-Free diet include: rice (including flour/bran), quinoa, millet, flours from nuts/beans/seeds, and chickpeas. It’s really not the worst thing in the world. If nothing else, it forces you to be a more concious eater, which we could all benefit from immensely. If you don’t want to buy the expensive gluten free dressings, vinagrettes, sauces etc, then take the extra 5 minutes and learn how to make them at home on your own. That way you know exactly what is in them. The same thing could be said for non-gluten free items, as well. Knowing whats in your food is important and you should be paying attention as often as you can.

After taking a quick peek through Gluten Free Girl’s archive, I decided on a nutty salad based around her Wild Rice Salad recipe. She combines wild rice, chanterelles, sour dried cherries, and toasted cashews. I bet your mouth is watering after hearing that line up isn’t it? The dried cherries were enough to get me stuggling not to drool all over my keyboard. I opted out of the chanterelles since I’ve been on a bit of a mushroom kick lately and needed a break. I also decided to add some feta for a bit of a salty kick. It played perfectly well with the cherries and cashews, while the wild rice pulled it all together for the perfect crunchy, chewy, sweet, salty, nutty bite. It got the seal of approval by my Nana and the rest of the clan, as well as Mr GL, who even enjoyed a small serving.



I had the leftovers for lunch yesterday and was pleasantly surprised at how much I enjoyed it both cold and hot. I usually have a strong preferance one way or the other, but this was just as lovely cold as it was warm. This would make a perfect pairing with poultry or a vegetarian main course, as well as on it’s own with a poached egg or some fried tofu.

I should also make quick mention of how easy this salad is. With no dressing to worry about, the hardest part is waiting for the rice the cook. I don’t know that I’d even call it a recipe, just a list of ingredients and some suggested amounts. Use your imagination and make it your own by adding greens, herbs, roasted veggies or dressing of your choice. I had bought some tarragon to add in at the end for some fresh flavour and colour, but forgot to add it after all. My brain is kinda doughy these days. Forgive me, will you?



Wild Rice Salad
based on Gluten Free Girl recipe.

You might have a hard time finding cherries at your grocery store, but most bulk-stores or health-food stores will carry them. Substitute dried cranberries in a pinch.

If you feel inclined to add a dressing, a light lemon vinaigrette might be a good option.

3-4 cups cooked wild rice, cooked according to package instructions
1 cup toasted cashews
1 cup dried cherries, rough chopped
1 cup feta, cut into small cubes
small red onion, diced fine (optional)
1/2 cup herb of choice, tarragon was my choice (optional)

Are you ready for this?

Toss everything together.
Get yourself a fork or spoon.
Scoop up salad.
Eat salad. 

You can also go ahead and wipe your brow. I know how much you must be sweating after all that hard work.

Why don’t you get yourself a glass of wine or sparkling water, and have a seat.

I’m not entirely sure, but I think I may have a problem.

I’ve just eaten my 4th of 4 seperate squash dishes in two days. TWO. I think someone oughta call Jeff VanVonderen from Intervention. I’m not far from rolling the golden buttery flesh up and smoking it. This is my formal cry for help.

[I can almost hear Jeff and his trademark Intervention kick-off speech: ”As far as I can tell there’s just a whole lot of folks here that just love you a whole bunch…and they feel like their loosin’ya.” Oh Jeff, where are you when I need you!]

The most recent dish, eaten with dinner tonight, was one I had to tell you about…even if it meant outing my dirty little squash secrets.

Now, I’ve had squash just about every way it comes, but for some reason I had never thought to braise it. Which is a little surprising given my heart-achingly passionate feelings towards The Braise. This squash is slightly comparable to a mashed-potato type side dish rather than a vegetable dish. It’s rich and heavier than just a butternut squash mash. Which only makes sense given the addition of cream. If you prefer to use milk, I’m sure it would turn out just as delicious (well…almost as delicious!)

Next time you’re in the market for something creamy, smooth and full of flavour, give this a try instead of your normal mashed potatoes. And for me to suggest anything over mashed potatoes is a big deal. I just really want you to know this is serious business we’re talking about here, folks. Simmered in cream. Alright?

—-

And just because I can’t not say anything…

Allan brought home the biggest butternut squash I’ve ever seen in my life. Are you ready?

8lbs of pure gold.

Mixed Squash Braised in Thyme Cream
Adapted from The Kitchn’s Recipe

Feel free to use whatever type(s) of squash you prefer. I used butternut and swan white acorn.

3 to 4 pounds winter squash
Olive oil/Butter
4 cloves garlic, minced
1-2 tbsp thyme, pulled from the stem
1 1/2 cups cream
Salt
Freshly ground black pepper

Peel, clean and cube the squash*. 

Add enough olive oil or butter to coat a large deep pot. Heat over medium and add garlic, letting it cook until fragrant (about 4 minutes). Add the thyme and let it cook for a minute. Add cubed squash and heat through, about 2 minutes. Add cream and stir everything to combine. Let come to a boil, turn the heat to medium and cover.

Let simmer fo 10-15 minutes or until squash is tender and breaking down. If you like your squash a little less mushy and a little more toothsome, check it after 8 minutes and stop cooking when you’re comfortable with the texture. I was happy with a mixture of both.

*Heidi Swanson of 101cookbooks has a great tip for cleaning up a butternut squash:

“For a recipe like this I’ll take a medium butternut squash, lob off the little stem end so it is flat, cut off the entire neck - so, now I am dealing with a cylinder shape. I stand that on end and run a knife top to bottom to peel it. Then I cut the 1/2-inch disks - it’s easy to cube from there. With the big bulb part, I’ll just halve it, clear out the seeds, drizzle some oil and a sprinkle some salt, roast, and use that as the basis for a simple soup. No waste, minimal fuss, all ten fingers intact in the end. If you are dealing with a particularly long “neck” try cutting it into two cylindrical shaped pieces.”