Archive for Recipes: Savory

Pea Gnocchi

Summertime! Summer, summer, summertime! 

Truly one of my favourite things is creating dishes from fresh summer produce. It’s even better if I grew it myself! 

I had a very small crop of peas this year, probably not enough to make this dish. But that’s okay. If it’s the offseason, just buy frozen peas. If you have them fresh, though… ohhhh man. Pea Gnocchi

I think people are afraid of making gnocchi, because it seems like a lot of work. And it kind of is. I mean, it takes a bit of time. But you know what? It’s summer. What else are you going to do with your time? 

Hang out! Chill out! Make a bit platter of green gnocchi. Tis the season.

Pea Gnocchi 

Ingredients 

  • 2 large russet baking potatoes or 4 smaller
  • 1 1/2 cups peas, fresh or frozen, divided 
  • 2 large eggs
  • 1 tsp salt plus pepper to taste
  • 2 cups flour
  • 1/4 cup pesto (divided)
  • olive oil
  • pea shoots to garnish (optional)

Method

  1. Cook the potatoes. If you have the time, bake them in the oven, naked, then allow to cool overnight. If you have less time, peel them, slice into chunks and boil them in salted water till tender. 
  2. Cook 1 cup of peas for a few minutes in some boiling, salted water, separately, and then drain and allow to cool. 
  3. After the potatoes have cooled a little, mash them or, ideally, put them through a ricer. 
  4. Add the potatoes, peas, eggs, 2 tbsp pesto, salt and pepper to the bowl of your food processor, and process until smooth. 
  5. Add 1 cup of flour, and continue to process, until the gnocchi forms a ball. 
  6. Turn the gnocchi dough out onto a floured surface and begin to add more flour, a little at a time, kneading as you go. 
  7. You may not need all the flour–continue to add until the dough is relatively smooth, and not too sticky. 
  8. Divide the dough into 4, and roll each circle out into a log, about 1 1/2″ in diameter. 
  9. Cut 2″ sections of the dough, using a butter knife or a bench scraper. Toss the gnocchi on a flour-dusted pan. 
  10. Boil a large pot of salted water, and drop the gnocchi one by one into the boiling water. When they float to the top, fish them out with a spider or a slotted spoon, and place to the side. 
  11. Once all the gnocchi are cooked, heat a large shallow pan over medium heat. Add some olive oil, and then toss in the gnocchi. Shallow-fry for 5 minutes or so, or until the gnocchi are starting to pick up some colour on the edges. 
  12. Toss in the remaining pesto and the remaining peas, and allow to heat through. 
  13. Serve on a large platter, garnished with pea shoots. 

 

 

 

Easy Apple Cider Vinegar Salad Dressing

It’s easy to get stuck in your own point of view. 

Nobody really means to do it, but it happens. 

It seems like a long time ago (probably because it was), I didn’t know how to cook. Oh sure, I could do basics like grilled cheese, or heating up soup. I did quite  a bit of baking, but I didn’t really know how to cook. I didn’t have confidence in the kitchen. 

Today, I could walk into your kitchen and whip up something tasty based on what you have on hand. And that skill didn’t develop overnight. It took years and years of practice, reading, studying, watching, asking questions….. 

Sometimes I forget that not everyone has had the same experience as I have. Not everyone is as comfortable in the kitchen as I am. salad dressing being poured onto a salad

So I have to remind myself to go back to basics. 

And that’s what today is, back to basics. 

So. I don’t buy salad dressing. I buy caesar dressing at Costco for convenience, but other than that, you will never see a bottle of salad dressing in my house. 

I make it. From scratch. Because it’s really, really easy. And once you get the hang of it, it can be reproduced in an endless variety of ways. 

Do you know what the number 1 ingredient on many salad dressings is? Water. Yup. The ingredient that has the highest quantity in the recipe is freaking water. 

No thanks. 

All you need to make salad dressing are a few simple ingredients you may already have lying around your house. 

One thing that makes a big difference with your average salad dressing is making sure you have good quality ingredients. So good quality oil, good quality vinegar, good quality mustard. That will make a huge difference. 

Many traditional salad dressings, or vinaigrettes, are prepared with a 3-to-1 ratio of oil to vinegar (meaning 3 parts oil to 1 part vinegar). I prefer mine to be closer to 50-50, basically equal parts olive oil and vinegar. 

And you don’t need to use vinegar; any kind of acid will work–like lemon or lime juice, or in this case, I used a flavoured apple cider vinegar. Balsamic of any kind is amazing, and they come in flavours as well. 

Similarly, mix up the kind of oil you use. Walnut–yum! Sesame? Toasty! 

See? The varieties and combinations are endless. 

Master this easy apple cider vinegar salad dressing recipe and it will give you a lifetime of delicious, healthy salads. 

a pretty green salad

Easy Apple Cider Vinegar Salad Dressing

  • ¼ cup good quality extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • ½ tsp good dijon mustard
  • 1 tbsp maple syrup (or less to taste)
  • salt and pepper to taste
  • 1-½ clove of garlic, minced
  • Method

« Older Entries Recent Entries »