In 2017, Chinese New Year brings us the year of the Red Fire Rooster which is predicted to be full of energy, impatience, pride, and ambition…
- The Rooster can be self-confident and vain, so first impressions count. Look your best and show off your best qualities in matters concerning love and money.
- Stay focused on your goals, and work hard to acheive them. Short cuts and risks won’t pay off, but resolve, diligence, and commitment will get you where you want to go.
- The Rooster is also very punctual, so the new year will help you finish any projects you have been putting off. The Rooster also represents commitment, loyalty, fidelity and trust
Chinese New Year, or the Spring Festival, is a very important holiday for Chinese culture and there are many traditions to celebrate the new year. People will start the new year with a clean house, a new hair cut and new clothes. The dragon dance, color red, and fireworks are all important aspects believed to drive away the evil spirits.
Small red envelopes filled with lucky money and mandarin oranges representing gold and money are given as gifts to friends and relatives. For the same reason, Chinese spring rolls represent bars of gold and are traditionally enjoyed during the Chinese New Year.
This recipe for homemade baked vegetable spring rolls is easy to make, and can be customized with your favorite vegetables and fillings. They are great on Chinese New Year, or on any night you want to enjoy your favorite asian dishes with some delicious crispy vegetable spring rolls to start!
Homemade Baked Vegetable Spring Rolls
These homemade vegetable spring rolls are easily adapted with your favorite fillings, and are baked for a guilt-free addition to your asian meal.
Vegetable Spring Rolls
- 1 tbsp sesame oil / olive oil
- 1/2 cup diced onions or scallions
- 1 c julienned carrots (1-2 carrots)
- 3 c shredded cabbage
- Optional 1 cup chopped apple, bean sprouts or mushrooms
- 1 tbsp tamari or soy sauce
- Optional 1 tsp Chinese 5 spice powder
- 1 package of spring roll or egg roll wrappers
Sweet Chili Sauce
- 1/4 cup water
- 1-2 tsp sambal oelek (Malaysian or Indonesian hot sauce)
- 1 tbsp maple syrup or sweetener
- pinch of garlic and ginger powder
- 1 tsp cornstarch
Vegetable Spring Rolls
- Preheat oven to 390 F./200 C.
- Heat up a large wok or cast iron frying pan, and add sesame or olive oil.
- Saute the onion for a few minutes until translucent.
- Add in the carrots for another few minutes, and then the cabbage and optional apple, sprouts or mushroom.
- Stir fry together until tender and fragrant.
- Season with Tamari or soy sauce, and optional Chinese 5 spice powder.
- Allow the filling to cool on a baking tray.
- Defrost the spring roll or egg roll wrappers, and keep covered with a very damp cloth so they don’t dry out.
- Place the wrapper in front of you in the shape of a diamond.
- Place 2 tablespoons of filling in the center of the wrapper.
- Lift the corner closest to you and fold towards the middle.
- Fold in the left and right corners, creating a straight tight crease along the sides
- Roll the wrapper up tightly and place it seam side down. You can use a small amount of water to seal the packages if needed.
- Brush lightly with olive oil and bake for 5-7 minutes on each side, until golden and crisp.
Sweet Chili Sauce
- Mix all the ingredients together in a small sauce pan or microwavable bowl.
- Heat on the stove top until bubbling or microwave for 1-2 minutes.
- Stir again and set aside to cool. The sauce will thicken as it cools.
You should be able to find spring roll or egg roll wrappers in the refrigerator section of the grocery store, or in the freezer section of an asian grocery store.
A large wok or cast iron pan is great for making stir-frys. Cooking times may take longer in smaller pans.
Happy New Year & Gung Hay Fat Choy!
]]>
These Nuts n Bolts should come with a warning. They are so delicious you will certainly eat too many, as we have done on many occasions. Inspired by the traditional Chex Mix Party Mix, these healthier Nuts n Bolts are made with whole wheat cereal, nuts, and the heathy fats of coconut oil and olive oil.
Make up a big batch and snack on them while you are wrapping presents and listening to the Christmas jukebox, or, serve them at your next party. In a jar they make a great little gift. If you are anything like us, you may need to make a second batch if you find all the jars intended as gifts get eaten before they find their new home!
Nuts & Bolts
These healthier Nuts N Bolts are made with whole wheat cereals, nuts and healthy oils and are perfect for a party mix or to jarred for a tasty holiday gifts.
- 4 cups of whole wheat Cheerios or O shaped cereal
- 4 cups of whole wheat Chex (Shreddies or other waffle shaped cereal)
- 4 cups of pretzels
- 5 tbsp coconut oil
- 5 tbsp olive oil
- 5 tbsp vegetarian Worcestershire sauce
- 1.5 tsp celery salt
- 1.5 tsp seasoning salt
- 1.5 tsp garlic powder
- 1 tsp tabasco sauce
- ¼ tsp cayenne powder
- 4 cups mixed nuts (cashews, pecans, pistachios and peanuts)
- Preheat the oven to 250 F / 120 C
- Combine the cereals and pretzels together in a large roasting pan or two baking pans.
- Warm the coconut oil to liquid, then combine with the olive oil, Worcestershire, and seasonings in a small bowl or glass measuring cup.
- Pour 2/3 of the seasoning liquid over the pan of mixed cereals and pretzels, stirring well to coat the pieces.
- Pour the remaining 1/3 of the seasoning liquid over the mixed nuts, and set aside
- Bake the cereal and pretzel mix for 60-75 minutes, stirring every 15 minutes. After the first 30 minutes, add the nuts, stir, and return to the oven for another 30-45 minutes.
When we’re on the move, one of the first things we like to do is work out which will be our new favorite place to go for a quick drink and appies. This is really part of what makes a city feel like home, and once we know a few favorite landmarks it helps us settle in to new surroundings. This recipe is inspired by the Mexican street corn and margaritas that first welcomed us to Euclid’s patios.
Turns out, we aren’t alone in loving this Mexican Street Corn Dip as it is always a party favorite! I love its sweet and smoky flavor brought out by roasting the corn and charring the peppers.
Easy to bring together, this dip makes a great appetizer or addition to a Mexican meal. Try serving it alongside some guacamole and salsa for a lovely dip trio.
Mexican Street Corn Dip
- 1 can of organic corn
- 2 poblano peppers
- 3 tbsp mayo (I always recommend Just Mayo, which happens to be vegan and has a great flavor balance)
- 1/4 – 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- Wedge of lime
- Pinch of salt
- Turn your oven onto a high broil.
- Place the peppers under the grill, watching closely, and turning every 5 minutes until the skins are blistered and charred.
- Remove the peppers, place them in a bowl, and seal tightly with plastic wrap to steam them.
- Once cool, remove the peppers, discard the seeds and the stem, and peel off the waxy skin.
- Slice the peppers into strips and then dice finely.
- Meanwhile, drain the corn and place on a baking tray.
- Broil for 10 minutes or so, stirring occasionally until it starts to char and pop.
- Combine the corn and poblano peppers in a bowl, and mix with mayo, paprika, cayenne pepper, lime and salt.
- Taste and adjust seasoning to your preference.
- Serve and enjoy with corn chips!
]]>
Dukkah is an aromatic spice blend originating out of Egypt. Walking the streets of Cairo you can find street vendors selling Dukkah out of paper cones along with olive oil and strips of pita bread to dip as a snack. It’s delicious and, being so easy to make, makes a great addition to your repertoire.
In Egypt each family and vendor has their own special recipe blend, however the common ingredients include ground nuts such as hazelnuts or pistachios, sesame seeds, cumin seeds, coriander seeds, and salt. Dukkah is from the Arabic word ‘to pound’ and after being toasted, the ingredients are pounded together with a mortar and pestle to release the flavor and create coarse crumbs.
Dukkah is delicious with many dishes so feel free to get creative with its uses. As a start, try it:
- As an appetizer dip warm fresh bread in olive oil, then the dukkah
- Sprinkled on top of a hummus or guacamole dip
- As a garnish on your favourite soup or salad
- Sprinkled over roast veggies
- Topped on your morning eggs
A handmade jar of Dukkah will even make a lovely gift around the holidays, or as thanks to a host.
Making your own Dukkah takes nearly no time at all and with whole fresh ingredients you will be treated to a flavor far superior to a store bought version. Find whole spices and roast them right before you need them, adapt the quantities to your taste, and enjoy serving good wholesome food, inspired from afar, to your friends and family.
Put out a small bowl of Dukkah with fresh-baked bread and olive oil next time you have guests over and we bet it will disappear in no time!
Pistachio Dukkah Egyptian Spice Mix
This aromatic spice blend is made with pistachios, seeds and spices. Use as a dip or garnish to add something special to your favorite dishes like hummus, bread and olive oil, roast veggies, avocado toast, eggs, and more.
- ½ cup pistachios
- 1 tbsp. coriander
- 1 tbsp. cumin
- 4 tbsp. sesame seeds
- ½ tsp. salt
- In a pan or the oven, toast the pistachios for 6-8 minutes, stirring them so they don’t burn. Set aside.
- Toast the cumin seeds and coriander seeds for 4-5 minutes until fragrant and starting to darken. Set aside.
- Toast the sesame seeds for 3-5 minutes until golden, stirring constantly. Set aside.
- Combine all the ingredients in a large mortar and pestle and grind together until the nuts are roughly crushed. You could also use a food processor, but avoid over mixing into a powder or paste.
- Store in a sealed jar for up to two weeks, or in the freezer for 3 months.
]]>
A cheese and wine pairing party can be an impressive feast and an easy way to feed a crowd. Match cheeses with curated food and drink pairings and let your guests go on their own tasting adventure.
Here are some helpful tips on how to plan the ultimate cheese and wine party, including how to make your own beautiful chalk table runner.
CHOOSING YOUR CHEESES
Choose anywhere from 2-5 cheeses. You want variety while being able to enjoy each one. Aim for a selection of:
- Soft (Chèvre, Brie)
- Semi-soft (Havarti, Blue)
- Semi-hard (Cheddar, Jarlsberg, Gouda)
- Hard (Parmesan, Gruyere)
Consider the type of milk the cheese is made from and opt for a selection from cow, goat, and sheep’s milk. For vegan cheese lovers, a soft nut cheese will pair similarly to Chèvre, and is a great conversation starter!
As an appetizer, plan on 2 ounces of cheese per person. As a main course, plan closer to 4 ounces per person. One ounce of cheese is the size of two dice, and there are 16 ounces in a pound.
FOOD PAIRINGS
Serve the cheese with some fresh bread like a sliced crusty baguette and your favorite crackers. There are many great gluten-free crackers these days, and are great to include.
Include accompaniments of fresh or dried fruit, nuts and pickles, as well as a spread (like a fruit preserve or honey) to add interest to your pairings:
- Brie | fresh fruit (berries, sliced stone fruit), sweet chili sauce, fruit preserve
- Chèvre | fresh fruit (berries, cherries, sliced stone fruit), honey, fruit preserve
- Gouda | fresh fruit (pears, apples, melons), mustard or apple jelly
- Blue | dried fruit (dates, cranberries), honey, fruit preserves
- Cheddar | mustard, fruit or savory preserves, pickles, buttery nuts
- Manchego | fresh fruit (figs, grapes), quince paste or onion jam, chocolate
- Gruyere | crisp fresh fruit (apples, pears), toasted nuts (walnuts), savory preserve (onion jam)
- Parmesan | mustard, fruit or savory preserves, pickles
SETTING THE TABLE
Plates, wooden boards, and slate boards are all great ways to serve your cheese. Arrange your cheeses from mild to strong, and give each cheese it’s own knife. You don’t want a nice mild Brie mingling with the strong blue cheese.
To create a ‘chalk board’ table runner you’ll need black construction paper and liquid chalk or gold pens. Write large headings for the wines and cheeses, and use arrows and notes to describe the flavor profiles and point to the best pairings. It can be helpful to map everything out first if you are planning multiple pairings, and will ease your day of party setup.
DRINK PAIRINGS
Cheeses pair really well with all sorts of beverages from wines, beers, and spirits. Feel free to choose your favorites! As inspiration, here are some of the classic pairings to try:
It’s always helpful to have an idea of how much you’ll need… these formulas provide a rough guide to help you decide. Of course, this will depend a lot on how much your guests like to drink! If you are buying from the liquor store you can often return un-opened bottles.
- 1/3 bottle of wine per person, per hour
- Twice as much red as white wine
- 1/6 750 ml bottle of Champaign for toasting, per person
- 2 bottles of beer per person, per hour
Remember to include some flavored water to hydrate, your guests will thank you for it in the morning!
Our wine & cheese party was a smashing success, and the best part is the principles can be scaled-down for a casual Friday get-together, or scaled-up for a full reception for 100+.
My favorite cheese pairing is brie with strawberries and spicy honey, with a glass of champagne. What are yours?
Share your tips on the perfect wine & cheese pairings or party planning essentials with us below.
]]>
Tzatziki is a refreshing Greek cucumber yogurt dip. It’s a great summer side dish that adds protein and a fresh cool flavour to any meal. It pairs perfectly as part of a full Greek Feast with Super Greens Spanakopita, Greek Lemon Potatoes, and Greek Salad, or can be enjoyed alongside falafels, zucchini fritters, in wraps, burgers, or as a sandwich spread.
Cucumber boasts several health benefits thanks to its B-vitamins, vitamin-K, and actually has cooling properties to help beat the summer heat!
This dip lasts well for a few days when sealed in the fridge.
Tzatziki
Tzatziki is a refreshing Greek cucumber dip or sauce. This is delicious with pita, lemon potatoes, falafels, burgers, carrot sticks etc.
- 1 cucumber
- 1 cup 0% fat Greek yogurt
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- Pinch of salt
- 1 tsp. olive oil
- Grate the cucumber and place in the center of a cheese cloth, clean dish towel, or 2 paper towels doubled over. If you’re preparing other dishes, you can lightly salt the cucumber and leave it for some time while water extracts
- When you’re ready, gently squeeze the cucumber to remove most of the liquid.
- In a bowl, mix the cucumber, yogurt, dill, garlic powder, lemon juice, and pinch of salt.
- Taste and season as needed
- Chill in the fridge to let the flavors mix & mingle.
- Drizzle with 1 tsp. of olive oil and serve.
