But, even though we’re getting teased with a day here and there, don’t kid yourself… it’s still going to be chilly for the foreseeable future. I don’t know about you, but I’m still wearing my woollies and craving wintery comfort food. So, what could be better to take the edge off a damp, cold, rainy day? A bowl of delicious leek and potato soup. Mmmm…YUM!
Over the last few months, I’ve been producing video demos so you can see for yourself how easy it is to whip up some of the recipes I’ve written about on the Walnut Kitchen blog. I first posted the recipe for this hearty soup in the early days of my blog. (Here’s the link to the full leek and potato soup recipe) Now, if you click below, you can watch the video demo to see how to make it. Let me know if you try it. Or if you have any other soup recipes you love that are perfect for the winter to spring transition, I’d love to hear from you. Happy Cooking!
If you like what you see and you want to be notified when the next video is posted, please subscribe to my YouTube channel called Michelleswalnutkitchen.
THIS is the year to go to the effort. WHY? Because the first night of Hanukkah AND Christmas Eve fall on the SAME night which hasn’t happened in almost 40 years! AND, potato latkes don’t JUST make a decadent side dish, they are PERFECT as the base of a showstopping hors d’oeuvre that I can’t wait to share!
Hanukkah is the Jewish Festival of Lights. Besides lighting candles for 8 nights, it’s traditional to eat food that has been cooked in oil. Some people eat donuts, and others, like me, go for a more savoury indulgence like potato latkes! Whether you’re an ‘MOT’ (member of the tribe) or not, I don’t know anyone who doesn’t LOVE these babies. They are typically eaten with apple sauce. But I just like them with a sprinkling of salt.Continue Reading
I’m making a bird. But, instead of turkey, I’m cooking up a Gordon Ramsay Roasted Chicken Stuffed with Chorizo dish. Mmmm, it’s a bit smokey, spicy and so succulent! Did you also happen to notice that I spelled ‘honor’ the American way? Seems fitting just this one time, right? OK, I digress. Back to the recipe… Here’s what it looks like before and after roasting (below). Looks good… right?
I’m not a tree hugger sporting Birkenstocks and protesting on weekends. (Although some of my best friends are!) I AM a foodie and a huge fan of eating delicious, healthy, whole foods. So on the weekend, you will find me in the kitchen (Walnut Kitchen to be specific) making among other things, this amazing homemade granola recipe. Continue Reading
That’s all it takes to whip up a batch of chimichurri sauce
If you read my post about chimichurri sauce, you will know that it’s my latest obsession. Whether it’s fish, tempeh, chicken or steak, this flavourful accompaniment is mouth- watering with just about anything you put on the barbecue. I especially love it with lamb racks that have been well seasoned. Chimichurri sauce has parsley, cilantro and vinegar so it’s tangy and fresh. That combination mellows the richness of lamb or any red meat you serve with it. I think it’s a match made in culinary heaven.
TRY IT! This recipe is SO easy as you’ll see in the video demo. Enjoy and subscribe to my YouTube channel if you like what you see 🙂 The printable recipe can be found at the bottom of my earlier chimichurri post.
“I WOULD CRAWL OVER BROKEN GLASS FOR THAT CHIMICHURRI SAUCE”
When a dinner guest says that, it’s time to share!
Until this summer, I never really cared one way or another about chimichurri sauce. But, one summer night at a friends’ country house, I experienced culinary nirvana. Their daughter, Becca Cowley, a talented chef, caterer and all round fabulous foodie, whipped up a batch to accompany grilled rack of lamb (check out her Instagram feed betterusebutter, if you want to drool). Well, the moment I took a bite, I became obsessed! The combination was a match made in heaven!
Tangy, fresh and delicious. Chimichurri sauce is great as an accompaniment, but it also doubles as a marinade. In Argentina where it originated, Chimichurri sauce is a staple with any grilled meat. It’s the perfect sauce to pair with just about anything you barbecue, including fish or even Tempeh. It’s especially good with meat because the acidity of the sauce compliments and cuts the richness and fattiness of the meat.
That acidity comes from the vinegar. Most recipes call for red wine vinegar, but sometimes I like to use apple cider vinegar which is said to have more health benefits. It reduces bloating and balances your body’s pH levels.
Below is the printable recipe. Trust me, it’s SO EASY! Also, check out the link to my post with the video demo. I’m still working out LOTS of glitches. So please forgive, and, if nothing else, have a good laugh witnessing baby steps on this journey while I attempt to shoot, light and edit it all by my lonesome.
Peaches and summer go hand in hand. Before it’s over, be sure to take this luscious, juicy gift from Mother Nature and make something delicious!
I have never been a pie person. But, the one time of year that I become one, is in the summer. Why? That’s when peaches are in season! Apart from the fuzzy skin, a peach is perfection in my books because it tantalizes so many of our senses. The fragrance is magic and the varying shades of yellow, orange and red, speckled around the fruit make each peach a unique visual feast. But of course, it’s the luscious, juicy and sweet taste that explodes in your mouth that makes peaches SO special.
Peach Planning…Before You Start Baking!
Summer wouldn’t be the same without peach pie. So, before it’s over, I wanted to share a recipe. First off, get out there to buy your peaches a few days before you are planning to bake so they have time to ripen. When the natural sweetness of the fruit is maximized, you need less sugar for the filling.
Because of soil depletion, peaches were much richer in vitamins and minerals decades ago compared to today. Also, today, peaches often contain very high concentrations of pesticides. So, if you can, try to buy local and organic. The good news is that peaches DO still have many health benefits and different kinds of antioxidants. They are a great source of potassium and rich in vitamins A and C.
I promise you’ll like the way this healthy smoothie makes you feel
Turns out, Mom was right. But, you already knew that eating green vegetables seriously improves your health. The more I study nutrition, the more I realize that no matter how many green veggies you eat, you still probably aren’t getting enough. So don’t just eat your greens…DRINK your greens in the form of this healthy smoothie!
Life gets hectic so it’s not always easy to eat healthy. The key is organization and planning. At the beginning of each week I buy and wash a bunch of smoothie ingredients so they are ready to go. That way, it’s faster to throw them in the blender when you are rushing out the door. OR, if you know your morning is tight, put the majority of fruits and veggies in the container the night before so the next morning all you have to do is add your liquid and ice cubes and press ‘start’. Voila, done in about three minutes! I like to make enough for two servings. I drink one at breakfast and save one for a mid-morning snack. A healthy smoothie is THE simplest way to start your day on the right foot and it makes sticking to a clean eating plan SO much easier. Continue Reading
That’s the motto that led me to make these gluten free brownies
Ok, I know I already posted Ellen’s decadent brownie recipe a few months ago which is still my kids #1 favourite dessert. But, since I started making homemade almond milk (recipe posted last week), I’ve been left with a nagging question. What’s a girl to do with all that almond pulp? The solution: gluten free brownies. My latest obsession!
What I love about these babies is that they are a good solution to a sweet craving for a person like me who has a gluten sensitivity and they are great if you have celiac disease. They are also a little healthier than conventional brownies that use white flour, butter and white sugar. This recipe uses coconut palm sugar which is the boiled and dehydrated sap of the coconut palm. Compared to white sugar which is empty calories, coconut palm sugar is said to retain some trace nutrients from the coconut palm, like: iron, zinc, calcium and potassium. Don’t get me wrong, I’m not telling you to replace your vitamins and minerals with these brownies. We’re talking minimal amounts. The sugar also contains a fibre called Inulin which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar.
Although I get a yearning for something sweet, I don’t love desserts that are overly sweet which is why I love these gluten free brownies (depending on your sugar tolerance level, you can reduce the amount of sugar to three quarters of a cup) They are still fudgy and decadent. Cacao nibs sprinkled on top give them a nice added crunch as well. Check them out!
3/4 cup plus 2 tablespoons packed moist almond or other nut pulp
1 cup cocoa powder (preferably Dutch-processed, though natural or raw will work too)
1/3 cup shredded unsweetened coconut (optional)
2-3 tablespoons cacao nibs
Position a rack in the center of the oven and preheat to 350ºF. Line the bottom and sides of an 8 or 9″ square baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs, sugar and salt on medium-high speed until very light and fluffy, 5 minutes. Stir in the vanilla extract.
Meanwhile, gently melt the coconut oil in a small saucepan set over a medium-low heat. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes. (This prevents the batter from seizing up when all the ingredients are added.)
Turn the mixer to low, and add the nut pulp mixture, stirring just to combine. Add the cocoa powder over the egg mixture and mix on low until just combined; the batter will deflate a lot.
Option: If you like an intense coconut flavour, add shredded unsweetened coconut into the batter.
Spread the batter in the lined pan, sprinkle with the cacao nibs, and bake until the brownies are matte on top, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs clinging, 15-20 minutes. Don’t overbake.
Let cool completely, then lift the brownie out of the pan and cut into 16 squares. Enjoy!
Adapted from Bojon Gourmet
Adapted from Bojon Gourmet
Walnut Kitchen http://walnutkitchen.ca/
For those who want to make gluten free brownies but don’t have the almond pulp. I tried swapping the almond pulp for almond meal. It was an ok experiment. But, I found that the brownies made with Almond meal were definitley a little drier. The clear winner when doing a taste test was the batch which used the almond pulp instead of the almond meal.
That’s certainly the case with this Almond Milk Recipe
I never liked milk. The only way I could stand it while I was pregnant and trying to get some calcium was to have it in my morning decaf latte! Partly, I didn’t like it because I later discovered I was lactose intolerant. But, I also never loved the taste or feel of it in my mouth. For a while I replaced it with soy milk. However, now that I’m studying holistic nutrition, I’m discovering that soy is quite controversial. I want to be better informed before I consume any more of it. So, for the last year, nut milks have been my first choice for cereal, smoothies and hot drinks. But, once I read the ingredients on the milk carton, I was turned off. That’s when I started to experiment with homemade. This almond milk recipe is SO much better than store bought. You should try it out. Plus, I’ve got a great gluten-free brownie recipe which uses the leftover almond pulp. Stay tuned!
Soaking the almonds plumps them up, making them easier to blend if your blender isn’t heavy duty. As well, soaking makes it possible to slip the brown skin off which I tried (as seen in the photo) and later discovered was unnecessary. However, the most important reason for soaking them, is to make them easier to digest. Almonds can be difficult for most people to digest because of an enzyme-inhibiting substance in the brown coating. Soaking removes this inhibitor so that the enzymes secreted during digestion can do their job.
I really got into making nut milks after I bought a high test blender. A Vitamix or Blendtec yield the best results. I know it’s a pricey investment! And it’s so tall that it isn’t easy to store. I hate having clutter on my counters! My solution: I bought the smaller container and it tucks nicely into bi-fold cupboards so it can sit on my counter AND be out of site. The larger container I store elsewhere and pull out when I am making big batches. A nut milk bag is another thing you should get if you are serious about making this almond milk recipe regularly. It only costs about 10 dollars and it is much easier to extract the milk from the pulp compared to using a cheesecloth which is what I used to begin with. If you are just starting and you don’t want to buy anything except nuts, try making cashew milk instead. Raw cashews are much softer especially after they are soaked and it’s not necessary to separate the milk from the pulp. Continue Reading