Highlights from a Week of Cooking

Now that I’ve got more time on my hands I’m back to cooking real meals – not just food to feed the husband – something I missed during the busy summer. My kitchen has been busy this week and I’ve been gathering recipes and planning them out for the fall. It’s good to be organized again!

Jonny and I have had fresh salsa on the brain for the past month or so but it wasn’t until this Thursday when I actually made us some. I’ve never made a fresh salsa before, usually I make the kind for canning, but we will be making it more often because it is easy, cheap and delicious! I mostly followed this fresh salsa recipe using 3 tomatoes, only the jalapeno pepper and less red onion (I always think it’s so strong). We ate the whole batch in one go and could have eaten another batch if I’d had the ingredients. I wish I’d started making this earlier in the summer because it would have been the perfect appetizer to eat out on the deck in the sunshine.

I’d planned on making a real dinner after the salsa but we weren’t actually hungry anymore. I’d already made a batch of home-made olive tapenade and roasted red peppers so we had small Panini just so I could try out the tapenade. Our grocery store doesn’t sell olive tapenade, and I refuse to drive around looking for it, so I decided to make my own. Turns out it’s pretty easy and I now have a jar full of the stuff to use for other recipes. To make your own blend about 2 cups of pitted olives (I used 1 can of black olives and 1 jar of sliced green olives) with 2 tbsp of capers, a clove of garlic and 1 tbsp of lemon juice in the food processor until it becomes a paste. Drizzle in olive oil until it’s at the thickness you want. I’m storing the leftovers in a canning jar in the fridge and hopefully it will keep until Tuesday (when I have a dish that uses both kale and olive tapenade planned).

On top of those dishes, this week I also made what is my new favorite potato salad recipe. The recipe uses kale, which we have in abundance, and a tahini dressing. Right now the recipe is up on the CBC Eyeopener if you scroll down the list a bit. We’re eating it again on Monday just to use up more kale (and the 15lb bag of potatoes I bought) and because it is the perfect fall salad.

And finally, I still had apples left over from last Thursday so I made apple crumble for dessert tonight on a whim. I really didn’t need dessert (I had brownies and carrot cake last night) but I didn’t want the apples to go to waste. I used the crumble recipe from Dinner with Julie and it was absolutely delicious. We’re not huge crumble fans but this one is just so good I’ll be making it again (and again). I used apples and rhubarb as the filling, so I put in a little extra sugar into the fruit than the recipe called for and a dash of cinnamon. I used only 1 tsp of cornstarch, but I guess the rhubarb was juicy and it could have done with just a little bit more. But still, amazing. I’m already looking forward to having it for breakfast.

One Comment

  1. Jenny – can you send me the olive tapenade and kale recipe? We almost always have both in the house…and well I love them both! XO

Leave a Reply

Your email address will not be published. Required fields are marked *