Soup. If there were one type of food I could live on for the rest of my life, this would be it. Soup is infinitely variable, following the produce of the season and treating it to flavour profiles from around the world … hot or cold, omnivore, vegetarian or vegan, the possibilities are endless. Just when I thought I’d done everything with the late summer harvest, this Golden Summer Soup with Turmeric and Celery Leaf more or less concocted itself, proving my point.

When I’m lucky enough to stay at my rental cottage on Lake Huron in late summer, I pretty much plan my meals around the fresh produce I find at the Juicy-Fruit Farm Market. This time of year there’s so much to choose from.

During my recent stay, I practically lived on baskets of beautiful summer peaches, and in a nod to fall, crunchy Paula Red apples. There are also everbearing strawberries still available, along with baskets of jewel-tone plums. But, much as I’m a fruitaholic, the vegetables also grab my attention and imagination.

Golden Summer Soup with Turmeric and Celery Leaf

I knew I’d be making soup at the cottage. No matter the weather, a big pot of soup is ideal for lunches and dinners, whether broiling on the beach or shivering inside as the rain lashes down. I had planned to make one of my favourite recipes, this cauliflower, corn and split pea soup. But when I got to the market, my eye was drawn to the hefty golden yellow zucchini, and that inspired me to make a golden soup also featuring yellow beans and yellow corn.

The broth’s golden colour is intensified by the addition of ground turmeric, as well as a cup of pumpkin purée from my freezer. (I’d say that’s optional, but certainly worthwhile.)

On a side trip to the Forest Glen Herb Farm, I couldn’t resist the opportunity to buy a big bunch of fresh celery leaf. I adore celery leaf, but the meagre amount that’s usually attached to the stalks I buy is pretty limiting. I was excited to have a good quanitity to work with. Not only does it add flavour, but its deep green contrasts strikingly with the golden soup.

This is essentially a simple soup. The seasonings are only salt, pepper and turmeric, with additional herbal flavour from the celery leaf and some fresh sage that I also bought at the herb farm. There are the usual aromatics: onion, garlic (from my cousin’s garden) and red chili pepper. And then, those just-picked fresh, golden vegetables.

I’m not going to tell you that prepping this soup can be done in a flash. There’s a lot of chopping and slicing involved, but it’s meditative, satisfying work.  The kind of work that yields many benefits: a feeling of calmness, the satisfaction of accomplishment, and many servings of a hearty yet somehow delicate, flavourful soup.

Technique: Slicing Kernels Off a Cob of Corn

And by the way, I’ve found the best way yet to slice the kernels off a cob of corn. Just lay it flat on a cutting board, holding it steady with one hand, while carefully slicing a row or two of kernels off with a sharp chef’s knife. Then rotate, taking advantage of the flat surface for steadiness, and slice off more kernels, repeating all the way around. Afterwards, don’t forget to run the dull edge of the knife along the cob (over a bowl) to scrape off any remaining bits of kernels along with the milky goodness.

Forget what you’ve heard (including from me) about standing a cob on a small bowl inverted in a big bowl and slicing down the cob — my experience has been that some kernels still fly about. My new method is neater, plus it doesn’t dirty any extra dishes.

The Verdict

I was so pleased with how this Golden Summer Soup turned out. It’s flavourful, and richly golden in colour. I also enjoy the texture of the vegetables, in particular the beans, which add that little bit of squeak that makes eating this soup not just nutritious, but also fun.

Looking for More Late Summer Harvest Soups?

There’s so much you can do with the late summer harvest and a soup pot! Grilled Corn Soup and Late Summer Soup with Butternut Squash, Corn and Red Lentils are among my favourites. And if you’re looking for a cool soup to enjoy on a crushingly hot August day, you simply must try this Thai-Inspired Chilled Watermelon Soup.

The post Golden Summer Soup with Turmeric and Celery Leaf appeared first on Urban Cottage Life.

All of us, no matter our stage in life, need some ideas for fast and easy dinners — you know, the kind of meals you can get on the table in less time than it takes for delivery. This Pasta with Garlic, Red Chili & Lime totally fits the bill!

Pasta with Garlic, Red Chili & Lime

This dish is a riff on the classic pasta with olive oil, garlic and red chili, with the addition of lime for an extra hit of flavour and flair. And of course it goes without saying that Parmesan cheese makes an appearance in all its salty, sharp cheesy glory. It’s an easy dinner that you’ll want in your repertoire for those times when you just want a homemade meal, but fast. Round it out with a fresh tossed salad, if you like, and you’ll feel especially virtuous.

I’ve been making pasta with garlic, red chili pepper and lime for about 15 years now. I don’t really remember the inspiration for it … it may have been something I saw on a cooking show, or perhaps a recipe in one of Donna Hay’s books. I just looked through mine and saw a pasta recipe with lime, but it wasn’t this dish. Maybe that’s where I got the idea to add lime. Certainly, I was making the classic spaghetti aglio et olio long before that.

I usually use fresh chili pepper in this recipe, but in a pinch caused by a lack of either fresh peppers or time, I use dried red chili flakes instead. And although I used spaghetti the day I made this and took the photos, usually I use the much thinner capellini (angel hair pasta), which cooks in less than half the time. How’s that for an even faster dinner?

One thing I won’t sacrifice, though, is the use of fresh garlic. Only once have I bought a jar of preserved minced garlic, and it was nasty stuff indeed. Hey, if you have a brand that you really like, it’s totally your call as to whether you use it or not, but if you do, you’ll be missing out not only on that garlicky freshness, but the particular pleasure of smelling garlic on your fingers for a few hours.

Through trial and error, I’ve learned it’s best to add the lime zest right at the end; if you sauté it with the garlic and chili pepper it loses its brilliant colour. If you’d like an extra hit of lime flavour, just spritz some fresh juice over the pasta before you plate it and shower on the freshly grated parmesan. Go ahead and use pre-grated parm if that’s what you have, but grating parmesan reggiano yourself adds a touch of luxury to this simple and cheap meal.

The post Pasta with Garlic, Red Chili & Lime ✽ Dinner Fast! appeared first on Urban Cottage Life.

You can enjoy this Roasted Beet and Potato Salad with Cannellini Beans and Herbs as an entrée or side all year round. Make it with tender beets, new potatoes and carrots at the height of the summer harvest, or enjoy it all year round due to the great storage potential of root vegetables. Luscious cannellini beans add protein, and a medley of chopped fresh herbs provides bright notes of flavour and colour. 

I love beets, especially when they’re roasted, and wanted to pair them with other root vegetables in a simple salad. Another longtime favourite of mine are lusciously tender cannellini beans. I buy them in small jars (360 mL) at a local market and always have some on hands for soups, salads or other dishes like Chicken, Tomatoes and Cannellini Beans. And of course, the fragrance and flavour of fresh herbs are always welcome in my kitchen. This Roasted Beet and Potato Salad with Cannellini Beans is a happy marriage of all these things.

Roasted Beet and Potato Salad with Cannellini Beans and Herbs

I’ve made this salad in fall, winter and summer, and I don’t see why I couldn’t make it in spring either, due to the year-round availability of root vegetables. But the best time of year to make it is in summer, not only because the vegetables are at their peak of freshness, but because I can step from the kitchen into my small herb garden and gather handfuls of sage, rosemary, thyme, basil and parsley and use them with abandon. (The eagle-eyed among you may notice there’s tarragon in the herb bundle pictured below … I decided not to use it as I decided the flavour wouldn’t work in this dish.)

While the jewel-tone red of the beets is beautiful, I didn’t want them to bleed all over the carrots and potatoes, so I tossed the vegetables separately in olive oil and roasted them in colourful regiments on a single tray. When I turn the veg halfway through cooking, there’s far less chance of colour mingling. This is purely an aesthetic thing … if you don’t mind a pink salad, by all means go for it and toss all those vegetables together.

When I’m making a bean salad, I make the vinaigrette more acidic than usual, as the beans tend to mellow out the dressing. I also let the beans and chopped herbs sit in the vinaigrette bath while the root vegetables are cooking, to give the flavours time to intermingle. When I check for seasoning before serving, I also assess if more tang is needed from a bit more vinegar.

Once the vegetables have been roasted to tenderness and light caramelization, I let them cool on the tray for 15 minutes or so before tossing them with the herb and bean mixture. This salad is lovely slightly warm or at room temperature, but I’ve also enjoyed it cold the next day.

Let’s Talk Olive Oil

One thing I’ve learned over the years is that it’s worth it to have good quality olive oil on hand. In case you’re interested, I buy mine from a reputable distributor (Jill’s Table in London, Ontario —  this recommendation is unsponsored) in the size of bottle that I know I can use up within six months. And then I protect my investment by storing the oil in a cool, dark cupboard. For this salad, I recommend a good quality extra virgin olive oil for the vegetable roasting, and the best quality you can afford for the dressing. Don’t fret too much about this … a single good quality oil will do. The most important thing is to ensure that the oil is fresh … if it’s too old or has been improperly stored the oil may gone “off” and could ruin this salad and other dishes.

A Colourful Celebration of Summer

If it’s true that we eat with our eyes first, then this colourful Roasted Beet and Potato Salad with Cannellini Beans and Herbs is definitely a feast. I enjoyed it as my main dish with a glass of white wine outdoors on a hot and humid August evening … is there any better way to enjoy summer’s bounty?

Let’s Make Roasted Beet and Potato Salad with Cannellini Beans and Herbs

 Looking for More Interesting Salad Ideas?

Here are a few more salads that take advantage of summer’s bounty: Lentil and Feta Summer Salad, Black Bean Salad with Grilled Corn and Grilled Peaches, and Potato Salad with Basil Vinaigrette.

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I did not intend this recipe to be my New Year’s post, but it’s fitting to greet a new year with a lentil dish since these little legume orbs are considered a sign of prosperity in some cultures, signifying good luck as the next year arrives.

It’s also fitting, in my opinion, to start a new calendar with a dish that’s full of colour and flavour, as a promise of a vibrant, joyful year ahead.

And, what better way to ring in another year than with food that not only symbolizes prosperity and provides a vibrant feast for the eyes, but is also nutritious? After all, it’s customary to wish others good health at New Year’s, so why not serve it up on a plate?

A few months ago I came across a recipe for beet-braised lentils with thyme and apples on the blog Simple Bites and found myself intrigued by the combination of beets and lentils. I haven’t made this recipe, but it inspired me to experiment with braised lentils combined with hearty fall vegetables, namely beets and butternut squash. What I’ve come up with is delicious and quite different from the braised lentils I’ve made in the past. This current recipe, being a truer braise, has the virtue of a long period in the oven, during which time I’m free to putter about. I enjoy all types of cooking, but there’s a special place in my heart for any meal I can “make” while I’m ensconced in my favourite armchair with a good book.

I’ve made it three times now, and can advise with assurance that while this dish looks attractive with golden beets (which have the advantage of not staining your hands), and stunning with red beets, you should avoid using candy cane (chioggia) beets. While their rings of red and white look lovely in a salad, the braise came out an unappealing muddy colour when I used them. It still tasted good, but on the principle that we eat with our eyes first, go with the red, or the gold if you want less of a mess to contend with.

Just look at the riot of colour in the skillet on the stovetop; if that’s not a vibrant way to welcome a new year, I don’t know what is!

I also tried using finely chopped beets, but the result was not as good as when I shredded them. Shredded beets almost melt into the braise resulting in a pleasing texture. Little beet cubes, uh-uh, not so much.

The final bit of wisdom I have to pass on to you is that if you’re at all faint of wrist, as I am, use a food processor if you can to shred the beets and squash. Despite knowing better, I shredded these super-hard vegetables on a box grater and paid dearly for my efforts.

I’ve made the braise with green French lentils and brown lentils, and suggest that any green or brown variety would do. I haven’t tried it with beluga lentils, and wonder if they would retain their inky blackness, in which case the dish would look even more stunning. Hmmm. I sense an experiment coming on, as soon as I finish this post, in fact.**

I’m looking forward to making this dish for my New Year’s dinner today. And yes, I’m going to take my own advice and haul my food processor out of the cupboard in the basement. If company of the carnivorous variety were coming, I might serve the jewel-toned lentil dish with a side (yes, I said side) of pork, perhaps sausages or a roasted loin (pork is also considered good luck for the new year in some circles). On its own, as long as you use vegetable stock, this is a most hearty and satisfying vegan entree that will have any omnivore asking for seconds.

Wishing you a healthy, vibrant, joyous and prosperous New Year, with lots of deliciousness on your plate every day.

Braised Lentils, Beets & Squash

This is the kind of recipe that’s easily variable, depending on what you have on hand. If you don’t have fresh herbs, you can substitute dry. I don’t keep dried parsley in my kitchen, but perhaps a teaspoon of dried basil would be a flavourful substitute. I suspect I may be trying that today because, having lost track of things over the holidays, my supply of fresh herbs may be meagre or non-existent at this point. Also, I always consider amounts of vegetables to be guidelines: after all, I’m not going to cut a piece out of a beet just to get a precise measurement. Just use roughly the same weight of beets and squash and call it a day. 

**(Quick update, having just checked the seasoning and added the wine into tonight’s dinner: the beluga lentils fade to a dark brown, so the visual effect isn’t worth the extra expense, in my opinion.)

Pre-heat the oven to 350℉.

• 1 tbsp grapeseed or olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, cut in 4 lengthwise and then sliced thinly
• 1 red chile pepper, seeded and minced
• about 1 lb red or golden beets, coarsely shredded
• about 1 lb butternut squash, coarsely shredded
• 1/2 tsp freshly ground pepper
• 1/2 tsp salt
• 3 cups vegetable stock
• 1 cup lentils (brown or green)
• 2 tsp fresh thyme leaves, roughly chopped
• 1/2 cup chopped flat-leaf parsley (chop the stems and add separately)
• 1/4 cup white wine

In an oven-proof skillet or braising dish heat the oil over medium heat. Add the onion, garlic, celery and chile pepper and cook, stirring occasionally, for about five minutes. Add the shredded beets and squash, and the parsley stems if using. Cook for another five minutes or so, stirring from time to time. Add the stock, lentils and fresh herbs (or dried, if substituting) and stir well.

Cover the skillet or dish and put into the oven. After 30 minutes, taste and adjust the seasonings as needed. Stir in the white wine and put back into the oven, uncovered, for another 20 minutes, or until the lentils are tender and most of the liquid has been absorbed.

To serve, garnish with additional chopped parsley.

• Originally published 2015 01 01
• Republished 2018 01 01

The post Happy New Year! ❊ Braised Lentils, Beets and Squash appeared first on Urban Cottage Life.

All of us, no matter our stage in life, need some ideas for fast and easy dinners — you know, the kind of meals you can get on the table in less time than it takes for delivery. This Pasta with Garlic, Red Chili & Lime totally fits the bill!

Pasta with Garlic, Red Chili & Lime

This dish is a riff on the classic pasta with olive oil, garlic and red chili, with the addition of lime for an extra hit of flavour and flair. And of course it goes without saying that Parmesan cheese makes an appearance in all its salty, sharp cheesy glory. It’s an easy dinner that you’ll want in your repertoire for those times when you just want a homemade meal, but fast. Round it out with a fresh tossed salad, if you like, and you’ll feel especially virtuous.

I’ve been making pasta with garlic, red chili pepper and lime for about 15 years now. I don’t really remember the inspiration for it … it may have been something I saw on a cooking show, or perhaps a recipe in one of Donna Hay’s books. I just looked through mine and saw a pasta recipe with lime, but it wasn’t this dish. Maybe that’s where I got the idea to add lime. Certainly, I was making the classic spaghetti aglio et olio long before that.

I usually use fresh chili pepper in this recipe, but in a pinch caused by a lack of either fresh peppers or time, I use dried red chili flakes instead. And although I used spaghetti the day I made this and took the photos, usually I use the much thinner capellini (angel hair pasta), which cooks in less than half the time. How’s that for an even faster dinner?

One thing I won’t sacrifice, though, is the use of fresh garlic. Only once have I bought a jar of preserved minced garlic, and it was nasty stuff indeed. Hey, if you have a brand that you really like, it’s totally your call as to whether you use it or not, but if you do, you’ll be missing out not only on that garlicky freshness, but the particular pleasure of smelling garlic on your fingers for a few hours.

Through trial and error, I’ve learned it’s best to add the lime zest right at the end; if you sauté it with the garlic and chili pepper it loses its brilliant colour. If you’d like an extra hit of lime flavour, just spritz some fresh juice over the pasta before you plate it and shower on the freshly grated parmesan. Go ahead and use pre-grated parm if that’s what you have, but grating parmesan reggiano yourself adds a touch of luxury to this simple and cheap meal.

The post Pasta with Garlic, Red Chili & Lime ✽ Dinner Fast! appeared first on Urban Cottage Life.

Legume cakes are a great way to add protein to a meal. You can make them with a variety of legumes, such as lentils or chickpeas, but black beans star here. I often have some of these Black Bean Sweet Potato Cakes in the freezer to make meal time not just delicious, but also easy.

Looking for a way to add protein to a meal, along with easy-to-make deliciousness? I’m a fan of legume cakes. Mostly I’ve made lentil or chickpea cakes, like these, these with salmon and potato (allow me a moment to swoon) and these, but I’ve decided to expand my repertoire to beans. Black beans, which are pretty much my favourite, have top billing in these tasty and nutritious cakes.

I’ve made these numerous times now, and like many of my recipes there’s some variation each time depending on what I have on hand.

Black Bean Sweet Potato Cakes

The base of the cakes is a mash of refried black beans and sweet potato. I intended to use plain refried beans both times, but inadvertently bought a can of spicy the second time, and I do declare I liked it better. Normally I’m a season-it-myself gal, but I found it helpful to begin with something that wasn’t utterly bland. We can all use a head start now and again.

As for the sweet potato, the first time I steamed it (admittedly a little too long) and the mash was looser than I wanted. I didn’t want to add any binders like egg or flour to the recipe. So, for my second batch, pictured here, I cut the sweet potato into cubes and roasted it. The drier texture helped the cakes stay together better.

Enjoying the Process

I find the process of making legume cakes like this quite pleasant. There’s just the right amount of chopping, and I do love me some chef’s knife and cutting board action. And is there anything better than scenting the kitchen with aromatics like onions, garlic and herbs? Then there’s the mashing together of the refried beans and the sweet potato. Stirring in the veggies and herbs adds pops of colour, and I find the glossy black beans visually pleasing. Then I get to shape the patties using one of my favourite all-purpose kitchen tools, the ice cream scoop, and my hands, which appeals to my mud-pie making inner child.

As if all this weren’t rewarding enough, the patties are ready in about 20 minutes, so my kitchen play is followed by the almost instant gratification of eating the flavourful and satisfying cakes.

Make-Ahead Magic: Freeze Black Bean Sweet Potato Cakes

These cakes freeze well and can be quickly reheated for a meal, which I’ve done several times now. Along with a salad, these black bean and sweet potato cakes make for a quick lunch or supper. I just made a double batch of them that I’ll be freezing for easy meals through the summer.

Sometimes I impress myself.

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Black Bean Sweet Potato Cakes

The beauty of dishes like these is that they’re so easily tailored to what you have on hand. This recipe was developed based on using spicy refried beans. Whether using plain or spicy, just keep tasting and adjusting the seasonings until you’ve hit upon the taste that’s just right for you. I didn’t have any cilantro on hand when I made these, otherwise I would have used it either alone or in combination with the chopped parsley.

Course Main Course

Keyword black bean cakes, legume cakes

Author © Marlene Cornelis/Urban Cottage Life 2014

Ingredients

• 1 medium sweet potato, cut into 1-inch cubes
• 1 398 mL/14 oz can, spicy refried beans (see Note)
• about 1/3 cup finely chopped onion or scallions
• 1 – 2 cloves garlic, minced
• 1 red chili pepper, seeded and minced
• 1 398 mL/14 oz can, black beans, rinsed
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/2 tsp ground cumin
• 1 tbsp apple cider vinegar
• big handful flat-leaf parsley (and/or cilantro), finely chopped
• olive oil, for brushing on the shaped cakes

Instructions

• Pre-heat the oven to 375℉. Prepare a baking sheet by lining with parchment paper.
• Cut the sweet potato into roughly 1-inch chunks, toss it with a bit of oil and roast at 400℉ for 30 to 40 minutes, or until nicely fork tender. If you’re having sweet potato for dinner the day before, make extra to use in these cakes — that’s kitchen smarts!
  
• Place the roasted and cooled sweet potato into a large mixing bowl and add the refried beans. Using a potato masher, mix together until well incorporated. Don’t sweat it if there are some largish streaks of sweet potato … really, there are more important things in life.
  
• Add the prepped aromatics (onion, garlic and chili) and the black beans, as well as the pepper, salt and cumin. Stir together until the beans are evenly distributed, then taste and adjust the seasonings as required. Stir in the splash of vinegar and the parsley and/or cilantro.
  
• Using a 3-ounce ice cream scoop, place a mound of the mixture in the palm of one hand. Pat into a cake that’s about 1/2-inch thick and nicely rounded (unlike the one with the jagged protuberance in my photos — oops). Brush a small amount of olive oil on it, then place the oiled side down on the baking sheet. Repeat, and once all the cakes have been formed, brush the tops with just a bit more oil.
  
• Bake for 20 minutes. Serve bottom-side up, or whichever side you think looks more attractive.
  

Notes

• Since there’s no binder (egg or flour) in the mix, I suggest roasting the sweet potato instead of steaming it so it’s not too moist.
• If you use plain black beans, you’ll need to adjust the seasonings.

Looking for More Legume Love?

Legumes offer endless possibility and plant-based protein, for budget-friendly, nutritious meals. I’m showcasing lentils here, in three very different dishes: Lentil and Broccoli Salad, Red Lentil Coconut Dhal with Sweet Potato and Kale, and Lentil Cauliflower Curry. Enjoy!

First published 2014 06 18
Republished 2019 04 17

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If you’re looking for complicated and time-consuming desserts, these aren’t the recipes for you. But if you’d like an easy dairy-free ice cream-like frozen treat, then Strawberry Mint Nice Cream and its cousins Pineapple Mint and Sweet Cherry are for you!

Ice Cream Memories

Have I mentioned that I have a thing for ice cream? Oh, let’s not beat around the bush: I love it. I do I do I do I do I do.

I come by this honestly. My Dad was also an ice cream lover. He ate each cone or bowlful like it was an experience; you could see him savour every bite. I wonder if that appreciation was a result of being the ninth of ten kids at a time when treats were few and far between. I’m sure he was often jostled out of the way by his slew of older brothers when something good was on the table.

When my kids were little, Dad’s mission was to give them as much ice cream and Belgian chocolate as he could get away with. I’ll never forget the first time he fed Jennifer ice cream. She was old enough to sit up, maybe around nine months. Dad would scoop a bit of vanilla ice cream onto a teaspoon, pop it into his mouth for a moment to warm it up, eject it back onto the spoon and then transfer it to the baby, who was eagerly awaiting each bite. How I managed to restrain my first-time-mother-over-protective self and not freak out about his mouth-warming process, I don’t know, but to this day I’m glad that I said nothing, and just let them have that moment together.

When I was growing up on the farm, we had an ice cream truck that came around in the summers. Seriously. Not the kind of ice cream truck you see in the city announcing itself with musical chimes and offering a variety of individual treats, though. No, ours was a pick up truck with a freezer compartment on the back, carrying huge cardboard tubs of ice cream like you used to see in ice cream parlours. Each must have held at least a couple of gallons. Vanilla was a favourite, especially with all the strawberries my mother grew, and pretty chocolate-strawberry-vanilla-striped Neapolitan another.

I snuck into my mother’s massive deep freezer many a time over the summer to get myself a bowlful. That may be the reason Mom bought me a girdle when I was twelve, but that’s quite another story.

A New “Ice Cream”: Nice Cream

These days, though, there’s a new ice cream that’s being churned out (pun!) in my kitchen. The creamy concoctions calling your name in the photographs here don’t contain any dairy at all. In fact, they’re pretty much all fruit. If you haven’t already met, allow me to introduce you to “nice cream,” made with frozen bananas and other flavourings.

Nice cream has a soft serve consistency if you eat it right away, and its creaminess definitely fulfills the luxury factor that I look for in an ice cream experience. If you store it in the freezer, you may need to let it soften for a while before scooping it out. As it softens, it regains its creaminess. I’ve also scooped it into balls immediately that I let freeze on a tray before putting them into a sealed container. Options, people, options!

We’re under a heat advisory here right now, and my big two-flavour cone cooled me off and filled me up most satisfactorily.

I’ve made three versions so far: sweet cherry with almond, pineapple mint and strawberry mint. I definitely will venture into chocolate territory one of these days and will be sure to share the experience here. I’m kicking myself for not getting a photo of the sweet cherry version: the colour had the rich hue of cherry juice, and it tasted as good as it looked.

Strawberry Mint Nice Cream

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Strawberry Mint Nice Cream

Nice cream is a non-dairy frozen treat that uses bananas as its base. Blended with other fruits, the flavour of banana disappears into the background. This strawberry mint version is bright and refreshing, perfect for a hot summer day.

Course Dessert

Keyword banana-based ice cream, nice cream, strawberry mint nice cream

Servings 4

Author © Marlene Cornelis/UrbanCottageLife.com 2015–2020

Equipment

• A powerful blender or food processor

Ingredients

• 2 cups whole frozen strawberries
• 1 banana in 1/2-inch frozen chunks
• about 8 small fresh mint leaves
• 2 tbsp water or other liquid

Instructions

• Let the strawberries and bananas sit in the bowl of the blender or food processor until they start to thaw and soften slightly. Pulse until the fruit is broken up into fairly small pieces. Add the mint leaves and begin to process continuously, turning up the speed as the mixture begins to come together. Add liquid if needed to achieve the desired "soft serve" consistency.

Notes

• It’s a good idea to check your blender or food processor’s manual for tips on processing frozen foods. I’ve learned to cut the banana chunks smaller and to allow both the bananas and larger, harder fruits like frozen whole strawberries a bit of time to start to thaw and soften before blending them. I use a Vitamin blender to make nice cream, and use its tamper to help things along. If the mixture seems stuck while blending, adding a bit of water or other liquid can also help the nice cream mixture loosen up and get moving.

 

• Use bananas that are good and ripe (I like them freckling on the peel, but not as soft as what I’d use for banana bread). Peel them and cut into chunks about half an inch long, and freeze on a tray. Once frozen, store in airtight bags until needed.

 

• Once the nice cream is blended, either use it right away or store in airtight containers in the freezer.  Take it out 15 or 20 minutes before serving to allow it to begin to soften up and become scoopable. 

Pineapple Mint Nice Cream

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Pineapple Mint Nice Cream

Pineapple mint nice cream is a sweetly tart and refreshing dairy-free treat.

Course Dessert

Keyword banana-based ice cream, nice cream, pineapple mint nice cream

Servings 2

Author © Marlene Cornelis/UrbanCottageLife.com 2015–2020

Equipment

• A powerful blender or food processor

Ingredients

• 1 cup fresh or frozen pineapple chunks
• 1 banana in 1/2-inch frozen chunks
• 6 small fresh mint leaves

Instructions

• If using frozen pineapple chunks, place them in the bowl of a blender or food processor until they start to soften somewhat. If using fresh pineapple, add the frozen banana right away. Pulse until the fruit is broken up into fairly small pieces.
• Add the mint, and process continuously until the mixture comes together smoothly. If using frozen fruit, you may need to add liquid.
• I used fresh pineapple, and the mixture was quite runny. I froze it until firm, then broke it up and worked it to achieve the desired creamy consistency.

Notes

• It’s a good idea to check your blender or food processor’s manual for tips on processing frozen foods. I’ve learned to cut the banana chunks smaller and to allow both the bananas and larger, harder fruits like frozen pineapple chunks a bit of time to start to thaw and soften before blending them. I use a Vitamin blender to make nice cream, and use its tamper to help things along. If the mixture seems stuck while blending, adding a bit of water or other liquid can also help the nice cream mixture loosen up and get moving.

 

• Use bananas that are good and ripe (I like them freckling on the peel, but not as soft as what I’d use for banana bread). Peel them and cut into chunks about half an inch long, and freeze on a tray. Once frozen, store in airtight bags until needed.

 

• Once the nice cream is blended, either use it right away or store in airtight containers in the freezer.  Take it out 15 or 20 minutes before serving to allow it to begin to soften up and become scoopable. 

Sweet Cherry Nice Cream

Okay, that photo is a little bit of a cheat. I forgot to take a picture of the Sweet Cherry Nice Cream (it was that good to eat!), so the one pictured above is Blueberry Sweet Cherry. You can see that I pre-scooped it and froze it on trays (where they flattened a bit on the bottom — not a crisis, as far as I’m concerned).

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Sweet Cherry Nice Cream

Sweet cherry nice cream has the rich hue of dark cherry juice, and tastes as good as it looks. You'll have to trust me on this as I forgot to take a photo of it! (Blueberry Sweet Cherry is pictured here.)

Course Dessert

Keyword banana-based ice cream, nice cream, sweet cherry nice cream

Servings 4

Author © Marlene Cornelis/UrbanCottageLife.com

Equipment

• A powerful blender or food processor

Ingredients

• 2 cups frozen sweet cherry halves (make sure there are NO PITS!)
• 2 bananas, in 1/2-inch frozen chunks
• 1/4 tsp pure almond extract
• 2 tbsp water or other liquid

Instructions

• Start by pulsing the fruit until it's broken up into fairly small pieces. Then add the almond extract and begin to process continuously, turning up the speed as the mixture begins to come together. Add liquid if needed to achieve the desired "soft serve" consistency.

Notes

• It’s a good idea to check your blender or food processor’s manual for tips on processing frozen foods. I’ve learned to cut the banana chunks smaller and to allow both the bananas and larger, harder fruits a bit of time to start to thaw and soften before blending them. I find this isn’t necessary for frozen cherries. I use a Vitamin blender to make nice cream, and use its tamper to help things along. If the mixture seems stuck while blending, adding a bit of water or other liquid can also help the nice cream mixture loosen up and get moving.

 

• Use bananas that are good and ripe (I like them freckling on the peel, but not as soft as what I’d use for banana bread). Peel them and cut into chunks about half an inch long, and freeze on a tray. Once frozen, store in airtight bags until needed.

 

• Once the nice cream is blended, either use it right away or store in airtight containers in the freezer.  Take it out 15 or 20 minutes before serving to allow it to begin to soften up and become scoopable. 

Looking for Different Kinds of Frozen Desserts?

Here are three different ideas for dog-days-of-summer-worthy frozen desserts. First up, we have another nice cream: Blueberry Sweet Cherry. It’s followed by a no-churn Lemon Curd Ice Cream. And finally, is summer complete without popsicles? This Watermelon Cutie Pop was my oldest granddaughter’s first popsicle, and what can I say … she enjoyed it immensely.

First Published 2015 08 17
Republished 2020 06 20

The post Strawberry Mint Nice Cream + Pineapple Mint + Sweet Cherry ✺ A Trifecta of Treats appeared first on Urban Cottage Life.

There’s nothing like fresh, local asparagus. There are many ways to prepare it, but as with many things, simple is best. This Roasted Asparagus is simplicity itself, with a side of deliciousness.

This recipe started with a text from my friend Steve:

I have some asparagus for you from my nephew if you want to make soup.

I was in! Off I went to my friend’s, all masked up and bearing coffees from the shop up the street. He opened the fridge in his garage and there were several bags containing bundles of the slender green spears. I chose one, we had a socially distanced visit on the patio, and then I was off, with asparagus recipe ideas dancing in my head.

I thought about making soup. But I already have a couple recipes on the blog, like this one. I thought about making something fancier, but I’ve got that covered too. And then I realized that although I’ve described how I roast asparagus in several posts about meals I’ve made, I’ve never posted a recipe for Roasted Asparagus itself. That’s an omission that stands corrected as of today. The asparagus is worthy of standing alone!

But first, the origins of this asparagus …

Asparagus Growers: Koteles Farms Ltd.

My friend’s nephew grows asparagus at Koteles Farms near Tillsonburg, just one county over from me. If you’d like to learn more about their operation, check out their Facebook page. You might also enjoy this Field to Fork video about them.

I take a lot of pleasure in knowing that I’m supporting a family farm like Koteles. I’m from a family farm myself, although in my case we were egg producers (well, the hens produced the eggs, but you know what I mean).

Just to be clear, this isn’t a sponsored post. I haven’t been in contact with Koteles Farms, and they haven’t compensated me to write this post. The asparagus was a gift to me from my friend (thanks again, Steve!) who happens to be related to the farm’s owners.

Roasted Asparagus Simplicity

Roasted Asparagus is the essence of simplicity. Simply prepared with olive oil, lemon juice and seasonings, you can roast it in the oven or grill it on the barbecue. It’s also adaptable. While I prefer to roast it at 400°F, if there’s something else in the oven at a lower temperature, I just leave it in longer.

I find that roasting or grilling asparagus enhances its flavour, and that spritz of lemon juice … well, you’ll see.

This is an easy side dish for any dinner. I often add it to sheet pan dinners where the meat and all veg are roasted on the same baking tray.

And while asparagus can be served up casually, it also lends itself to an elegant presentation, especially accompanied by a small wedge of lemon.

Enjoy this tender asparagus, with its unique flavour of spring and early summer. And although the local season is over now here, fortunately it’s easy to find all year round. As always, though, there’s something about enjoying it fresh from a field near you.

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Roasted Asparagus

Roasted Asparagus is the essence of simplicity, allowing the unique flavour of this spring and early summer vegetable to shine. While I usually prepare it in the oven, it's also easily transferable to the grill.

Course Side Dish, Vegetable

Keyword asparagus, roasted asparagus

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4 people

Author © Marlene Cornelis/UrbanCottageLife.com 2020

Ingredients

• 1 bundle asparagus (4–5 inches in diameter)
• extra virgin olive oil
• 1/2 lemon
• kosher or sea salt
• freshly ground pepper

Instructions

• Pre-heat the oven to 400°F and line a baking sheet with parchment paper.
• Holding a spear of asparagus near the middle and at the bottom, bend it gently. The bottom fibrous part will snap off. I use that as a guide for trimming the rest of the bundle, presuming they're all of a similar length. Rinse the asparage well and shake off the excess water.
• Lay out the asparagus in a single layer on the parchment-lined baking sheet. Drizzle over some olive oil (you won't need more than 1 – 1.5 tbsp for a bundle of this size). Squeeze some lemon juice over the asparagus, keeping in mind that it's an accent, not a main ingredient. Sprinkle on a pinch or two of salt and a few grindings of pepper. Use the flat of your fingers to roll the asparagus, distributing the olive oil, lemon juice, and seasonings.
• Roast in the pre-heated oven for 15 to 20 minutes in total, depending on how slender the stalks are. About halfway through, remove the pan and use tongs or a fork to roll the asparagus over.
• When done, the asparagus will be tender and starting to take on hints of golden colour in some places. Remove it from the oven, plate and add another spritz of lemon juice.

Looking for More Asparagus Ideas?

As pleasing as asparagus is simply prepared, there are a lot of more inventive things you can do with it. How about a pizza with asparagus and prosciutto, that classic combination? Or an elegant Asparagus and Goat Cheese Tart? Soup is another excellent vehicle to celebrate asparagus, like this Asparagus and White Bean Soup.

The post Roasted Asparagus appeared first on Urban Cottage Life.

Soup is one of the most versatile year-round dishes, and a great way to showcase the bounty of the season. I’ve always loved corn, and this Grilled Corn Soup may just be one of my favourites. But with over 40 soup recipes on the blog, it’s hard to choose! If you’re a corn lover too, you need to try this. I first made this at the cottage six years ago, and it’s still a soup I dream about.

Memories of the Lake in September 2014

There’s something special about being at the lake in September, and this year the weather has been especially beautiful. Yes, it’s been hot, humid and stormy at times this first week of the ninth month, but it’s also been sunny, breezy and crisp. The nights are cool enough to entice deep slumber. The lake has been calm all week, and a study in shades of blue. And the light …. there’s that golden glow that happens only in autumn. The leaves of the poplars are starting to yellow and drop, skittering across the ground. It’s the best of summer and fall combined.

My heart is filled with gratitude to be able to be here and bask in all that nature offers. It’s been a balm and a blessing.

Grilled Corn Soup

Fresh-picked corn is another of life’s great pleasures, and it’s available in abundance at the local farm market. An idea for corn soup has been playing around in my mind, and what better place to make it than here?

I’ve used corn in soups before, but this time it was to be the star of the pot. I grilled the corn to enhance its flavour before cutting it off the cob. The corn was complemented by a supporting cast of local, seasonal produce: new potatoes, field tomatoes, onion and garlic, and the assertive, herbaceous note of fresh basil.

I made this soup on September 1, and I have to say that if I didn’t cook another thing in September this would still be a memorable month in the kitchen. It’s one of the best soups I’ve ever made.

The first night I enjoyed it under lamplight during a thunderstorm, watching the lightning over the lake. It was even better the next couple of days, especially eaten down on the beach under the shade of the big umbrella.

I used the seasonings of the southwest, but kept them restrained so the crisp sweetness of the corn shines. The onions are tangy, the tomatoes mellow, the slices of new potato tender. This soup is a celebration of textures, flavours, colours and, above all, the bounty of this glorious season.

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Grilled Corn Soup

Grilled Corn Soup is a celebration of textures, flavours, colours and, above all, the bounty of this glorious season, highlighted by subtle southwest seasonings. If you're a corn lover, you'll be glad you made this soup.

Servings 4 to 6 servings

Author © Marlene Cornelis/UrbanCottageLife.com 2014–2020

Ingredients

• 4 cobs fresh corn
• 2 tbsp olive oil
• 1/2 large onion cut lengthwise, then thinly sliced
• 2 large cloves garlic minced
• 2 tsp paprika
• 1 tsp ground cumin
• 2 large field tomatoes cubed (but not peeled)
• 5 – 7 small new potatoes halved and sliced 1/4″ thick (skins on)
• 900 ml vegetable stock low sodium if possible
• 2 tsp dried oregano
• generous grinding of fresh pepper I estimate I used at least 1/2 tsp
• pinch salt, or to taste
• juice of 1/2 lime (about 1 to 1-1/2 tbsp)
• handful fresh basil leaves chiffonaded (roll lthe leaves together, then slice them thinly)

Instructions

• While the barbecue or grill is heating up, shuck and trim four cobs of corn and rub them with a little bit of olive oil. Grill the corn, turning every few minutes, until there’s a nice degree of caramelization. Many of the kernels will still be yellow, but that’s okay. Set the grilled cobs aside to cool while you work on other elements of the soup.
• Heat the rest of the olive oil in a large pot over medium heat, then add the sliced onion and minced garlic. Cook for a few minutes until they soften but don’t let them brown.
• Add the paprika and ground cumin, stirring well, and let the spices mellow out with the onions and garlic for a few minutes. Then stir in the tomatoes and potatoes and add the stock. It’s time to toss in the oregano and a good grinding of pepper. Cover and bring to a boil. Then turn the heat to the lowest setting and simmer for 20 to 30 minutes, until the potatoes are almost tender enough to eat.
• While the soup is simmering, cut the corn kernels from the cobs. To do this, set a small bowl upside down in a wide, shallow dish. Holding the cob with the stem end on the small dish, and using a good chef's knife, slice off the kernels. This method prevents escapee kernels all over your counter. (Or use my new favourite method: lay the cob on a cutting board, steady it, then carefully slice off a few rows of kernels. Roll and continue slicing until all the kernels are off.) Once the kernels are removed, scrape the cobs with the back of your chef's knife to extract all the delicious corn juices. Waste not!
• When the potatoes are almost tender, taste and adjust the soup for seasoning. Then add the corn kernels and simmer the soup for another 20 minutes.
• Just before serving, add the lime juice to the soup pot and the basil, reserving some for garnish.

Notes

No barbecue? Or no fresh corn? You can still “pan grill” the corn, using a skillet (preferably cast iron). Just rub the cobs with a bit of oil as per the directions here. And if it’s the middle of winter when you get a craving for this soup, put a small amount of oil in the pan and “grill” some frozen corn. We gotta do what we gotta do!

Looking for More Soups with Corn?

Corn is used in a lot of dishes around here, and soup is no exception. Sometimes it plays the lead role, and sometimes it part of the supporting cast. Regardless, it’s one of my favourite ingredients to work with. May I suggest Silky Corn Soup, Late Summer Soup with Butternut Squash, Corn and Red Lentils, or Golden Summer Soup with Turmeric and Celery Leaf?

First Published 2014 09 04
Republished 2020 08 28

The post Grilled Corn Soup appeared first on Urban Cottage Life.

Both the calendar and the weather tell me it’s still officially summer, but I’m starting to flirt with thoughts of fall. That has me looking forward to warming comfort food like this Red Lentil Coconut Dhal with Sweet Potato & Kale. I’ve made this many times, both in the city and at the lakeside cottage I rent — it’s a winning dish no matter where you make it.

Finding Inspiration

Watching an episode of My Kitchen Rules one evening in 2014, my fancy was struck by one of the teams making a dhal with coconut milk as an accompaniment for butter chicken. That was enough to get the recipe-developing section of my brain humming along and planning my own version.

My Kitchen Rules was a new discovery for me that year, and I couldn’t get enough of it. It’s like a combination of Top Chef and Masterchef, but with marvellous Australian accents and a way of cooking that’s often fresh for me.

One of my favourite quick dishes for lunch or dinner is Fragrant Red Lentil Dhal, a robust mixture of red lentils cooked to the consistency of mashed potatoes and redolent of onions, garlic and curry spices. It couldn’t be simpler, especially since I make it with water. I used that recipe as a jumping-off point to explore the inspiration from the cooking show.

Red Lentil Coconut Dhal

Using coconut milk instead, I wanted to make a version that’s creamy and more stew-like. Caramelized sweet potato adds a touch of sweetness and body, and chopped kale brings a flash of green as well as added nutrients. Fresh red chili pops with both colour and spiciness. I like to cook it just until the red lentils are softened but still have a bit of texture to them.

Consider the spicing in the recipe below as a starting point, dialling the heat up or down to your taste. It’s written to reflect the first time I made it, when the curry had just the right combination of complex flavour and heat level. For me, that’s just below the point where I’d be reaching for relief from my beer glass, but then again, I’m admittedly a bit weenieish when it comes to spice levels.

The next time I made this dish was at the cottage. While I brought a good selection of spices with me, I didn’t have any garam masala. I did throw in about a teaspoon of both chana masala and ground cumin, and also substituted dried red chili flakes for the fresh chili. It turned out a little less spicy than the first time, but every bit as delicious.

As you might be able to tell from the photos, my beach version of the Red Lentil Coconut Dhal turned out a bit creamier than my city version. Both, I assure you, were delicious, but I do prefer it creamier. That’s the beauty of a recipe like this: you can just go with the flow and make it to your preference (or the dictates of your pantry). Enjoy!

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Red Lentil Coconut Dhal with Sweet Potato & Kale

Coconut milk makes this Indian-inspired dish creamy and stew-like. Caramelized sweet potato adds a touch of sweetness and body, chopped kale brings a flash of green, and red chili lends a pop of colour and heat.

Course Main Course

Keyword red lentil coconut dhal

Author © Marlene Cornelis/UrbanCottageLife.com 2014–2020

Ingredients

• 1-1/2 to 2 tbsp coconut oil
• a smallish sweet potato, chopped small (about 1-1/2 cups)
• 1/2 to 1 onion, chopped (at least 1/2 cup)
• 3 cloves garlic, minced
• 1 red chili pepper, seeded, halved lengthwise & sliced thin
• 1 cup chopped kale (leafy part from 1 or 2 stalks)
• 2 tsp black mustard seeds
• 1 tsp kalonji (also known as nigella seeds)
• 1 tsp garam masala
• 1 tsp kashmiri chili powder
• 1 tsp turmeric
• 1 398 ml can coconut milk
• 200 gr red lentils, picked over and rinsed
• 1/2 tsp salt
• 1/2 cup water (plus more if required)

Instructions

• Heat the oil in a large cooking pot (smaller than a Dutch oven), and sauté the sweet potato for about five minutes over medium to medium high heat, stirring from time to time, until nicely caramelized. Add the onion, garlic and red chili pepper and stir well.
• After a couple of minutes sprinkle in the spices. You want to cook this for a few minutes, stirring frequently, to develop the flavour of the spices. If the mixture looks too dry, add the remaining 1/2 tbsp of coconut oil.
• Stir in the kale, and then add the coconut milk, a half cup of water and the red lentils. Stir well, cover and and bring to a boil, then put the heat to the lowest setting. If the mixture looks too thick, add the remaining water. Taste and adjust the seasonings as required. Simmer for about 30 minutes, stirring occasionally.
• The final texture should be creamy, with the sweet potatoes tender and almost melting about the edges. The lentils, to my way of thinking, should have just a bit of bite to them.

Looking for More Indian-Inspired Dishes?

I don’t claim to be an Indian food expert, or that my recipes are in any way authentic. Instead, they’re what I call Indian-inspired, exploring the spices and herbs used in Indian cuisine in ways that work for me. You may enjoy: Beef Curry with Potatoes, Red Pepper and Spinach; Lentil Cauliflower Curry; and, Fragrant Red Lentil Dhal.

First Published 2014 08 31
Republished 2020 09 02

The post Red Lentil Coconut Dhal with Sweet Potato & Kale appeared first on Urban Cottage Life.

Salads that pack a punch of protein and offer fresh-vegetable crunch are welcome not only on hot summer days when you want to minimize the heat in the kitchen, but year-round. This simple Lentil, Corn & Cauliflower Salad takes advantage of fresh corn when it’s in season, but you can easily substitute frozen corn. This version has a Middle-Eastern inspired dressing, but it’s easy to take it in another direction.

Am I the only one who doesn’t feel like cooking when the weather’s hot and humid? Salads that pack a punch of protein and fresh-vegetable crunch are a great one-dish way to ensure you’re getting your nourishment in without standing over a hot stove. Just use cooked lentils as a base, and build from there.

Granted, the lentils do have to be cooked, but they can made a few days ahead and kept in the fridge. If you need to cook them the day you’re making the salad, they only take about 15 minutes or so of simmering once they’ve come to a boil, so they won’t heat the kitchen up too much on a hot day. Here’s one of my earlier posts that talks about cooking lentils. Lately I’ve been cooking them with just some onion and garlic to add a little flavour, but you could even cook them plain and then flavour them up as you use them in specific dishes.

One quick digression: when you strain the cooked lentils, keep the cooking liquid. It’s golden. I freeze mine and use it as a stock for soups. You’re welcome.

The Low-Down on Lentils

Can we talk for just a moment about how incredibly nutritious lentils are? A half cup or 100 grams (uncooked) of dry large green lentils — the kind I used in this recipe —  provides 112 percent of the daily value for fibre, and 50 percent of iron’s daily value. And there’s lots of other good-for-you stuff in those cheeky little orbs, like protein, potassium and more. Just check out the Canadian Lentils site for more information.

Lentils are also inexpensive and quick to cook. Unlike some other dried pulses, like chickpeas, they don’t have to be soaked before cooking.

This is probably a good time to mention that this isn’t a sponsored post. I simply believe more people should be aware of how nutritious, versatile and economical lentils are, and how they can be used in all sorts of recipes that you’ll return to time and again. Lentils are one of the ingredients that I’ve posted about over and over, for good reason.

Lentil, Corn & Cauliflower Salad

Getting back to this salad, I wanted to showcase corn and cauliflower, two vegetables that are available locally in abundance right now, and bring in a subtle Middle Eastern-inspired flavour profile, by using ingredients like sumac, cumin, mint and pomegranate molasses. Don’t worry, you can take the flavour in whatever direction you prefer by switching up the herbs, spices and ingredients in both the salad and the vinaigrette. Just check out the recipe notes for some ideas.

The result? A lightly dressed, full-meal salad that was pleasing to the eye and even more so to the palate. It offers not just flavour, but crunch and pop too. It’s just the ticket on a hot day, and I’d be happy to eat it on a cold day too.

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Lentil, Corn & Cauliflower Salad

The addition of lentils makes this a satisfying and nutritious main coursel salad. It's easy to make year-round if you use frozen corn kernels. Ground sumac and pomegranate molasses may not be in your pantry or even in a store near year. See the Notes section for ideas on alternate flavourings for both the corn and the vinaigrette.

Course Main Course, Salad

Keyword Lentil, Corn, Cauliflower Salad

Servings 2 servings

Author © Marlene Cornelis/UrbanCottageLife.com 2015–2020

Ingredients

• 1 ear sweet corn (about 3/4 to 1 cup; you can substitute frozen corn kernels)
• 1/2 tbsp olive or grapeseed oil
• 1/2 tsp ground sumac
• 1/4 tsp ground cumin
• 1-1/2 cups very small cauliflower florets (or just chop it if you'd rather not take the time to separate the florets)
• 1/2 small red onion, cut lengthwise and finely sliced
• 1 to 2 tbsp finely chopped fresh mint
• 1-1/2 cups cooked large green lentils (or any lentil of your choice except red split lentils, which become mushy when cooked)
• freshly ground pepper to taste
• kosher or fine sea salt to taste

Instructions

• Preheat the barbecue or a griddle on medium high heat. If you don't have corn on the cob, you could use frozen corn and quickly stir-fry it in a hot pan with the oil and spices.
• Shuck the ear of corn. Mix the oil and spices in a small bowl, then brush generously over the corn cob. Grill the cob, turning frequently until it starts to caramelize in some areas and the spices darken. Be careful: some of the kernels may pop and send oily spices flying around (yup, it got me!). This only takes a few minutes — you're not trying to cook the corn through. When done, remove the corn cob from the grill and set aside in a bowl to cool. Once it's cool enough to handle, stand the corn cob upright on its base in the bowl and carefully slice off the kernels.
• Mix the spiced grilled corn kernels, cauliflower, onion, mint and lentils in a large bowl. Dress with the vinaigrette below, then add freshly ground pepper and salt to taste.

Notes

I appreciate that not everyone has access to or is willing to try some flavourings like ground sumac and pomegranate molasses. Even ground cumin may not be your thing. I flavoured this salad to my liking, and you can easily do the same to make this salad your own. Assuming you’re not going to use the sumac and molasses, here are a few ideas:

• Season the corn with ground cumin and chili powder
• Or, leave out the spices and simply season the corn with a bit of salt and pepper
• Not a fan of mint leaves or not willing to buy a package for one recipe? Just leave it out, or perhaps use dried mint if you have some on hand.
• If you have any fresh parsley or cilantro around, they would work well in this recipe—totally up to you!

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Middle-Eastern Inspired Vinaigrette

I kept the flavours in this dressing fairly subtle and was pleased with how it worked with the salad, but if you want yours to be more flavour-forward, go ahead and be bolder in your use of the pomegranate molasses and sumac. If using this with Lentil, Corn & Cauliflower Salad, keep in mind that the corn is already flavoured with sumac. And if you prefer a basic dressing, see the Note below.

Servings 2 servings

Author © Marlene Cornelis/UrbanCottageLife.com 2015–2020

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 tbsp pomegranate molasses
• 1 tbsp fresh lemon juice
• 1/4 tsp ground sumac
• 1/4 tsp ground cumin

Instructions

• Put all the ingredients in a small bowl and whisk up with a fork.

Notes

If you prefer your salad dressing to be as basic as possible, here’s what I suggest:

• 2 tbsp extra virgin olive oil
• 1 to 1-1/2 tbsp lemon juice (freshly squeezed if possible) 
• salt and pepper to taste

Just put these ingredients into a small bowl and whisk up with a fork. If you don’t have lemon juice, you could use apple cider vinegar or red wine vinegar.

Looking for Other Lentil Salad Ideas?

It’s clear that I’m a fan of lentil salads when you see how many recipes I have for them here. It was hard to narrow down the field, but I offer: Lentil & Broccoli Salad, Middle Eastern-Inspired Lentil Salad, and Brown Lentil, Quinoa & Parsley Salad.

First Published 2015 08 26
Republished 2020 09 09

The post Lentil, Corn & Cauliflower Salad ❧ Nutritious Pop & Crunch appeared first on Urban Cottage Life.

If you’re looking for a flavourful and satisfying dish that will appeal to vegetarians, vegans and omnivores alike, check out this Indian-inspired Lentil Cauliflower Curry. It gives new meaning to “delicious.”

Lentils and the Spices of Indian Cuisine

Lentils are a great way to get high nutritional value at low cost. They also have the benefit of accommodating just about any flavour profile. One of my favourite ways to serve them is in a dish redolent with the spices associated with Indian cuisine.

I’m by no means an expert in Indian cooking, but I’ve worked at familiarizing myself with its spices and make dishes using my own combinations instead of packaged blends.

Lentil Cauliflower Curry

The recipe below may look daunting in its length, but about half of the list is taken up by the spices. If you don’t have them all, why not treat yourself to a visit to your local South Asian store to stock up? If you’re not familiar with the spices in this recipe, talking to the staff is a good way to find them (sometimes they’re known by more than one name). Store staff may give you tips on how to use them, too.

Just measure out all the spices in advance as part of your usual prep (along with chopping the vegetables, opening the can of coconut milk, and measuring out the other ingredients) and you’ll be all set to go!

I made this recipe three times over about six months to get it to the point where it’s ready to share with you. It’s flavourful and satisfying, and is not only vegetarian but vegan too, so it’s a good choice to master for when you find yourself feeding folks with those dietary requirements.

I hope you enjoy both the process of putting the dish together and eating it!

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Lentil Cauliflower Curry

Sprouted lentils cook more quickly than their regular counterparts. If you don’t have sprouted lentils, you can use the regular kind but will need to cook them longer before adding the cauliflower. Or, you could pre-cook them to an al dente texture, and then add them in the same manner as the sprouted lentils. I find this dish is a complete meal, but you may wish to serve it with rice.

Course Main Course

Cuisine Indian-inspired, vegan, vegetarian

Keyword lentil cauliflower curry

Cook Time 30 minutes

Servings 2 to 4 servings

Author © Marlene Cornelis/UrbanCottageLife.com 2017–2020

Ingredients

• 1-1/2 tbsp coconut oil
• 1 onion, chopped
• 1 tbsp grated ginger
• 1 tbsp finely chopped garlic
• 1 large red chili pepper, minced
• 1 tsp kalonji (also known as nigella seeds)
• 1 tbsp mustard seeds (black or yellow)
• 1/2 tsp ground cardamom
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tsp ground turmeric
• 2 tsp Kashmiri chili powder
• 1 tsp salt
• 2 large plum tomatoes, diced and with their juices (about 2 cups)
• 1 400 ml can coconut milk (light or regular)
• 2 cups water
• 1-1/2 cups sprouted lentils
• 1/2 medium head cauliflower (about 3/4 lb), cut into small florets
• 6 to 8 ounces baby spinach

Instructions

• In a large, high-sided skillet, heat the coconut oil over medium high heat. Add the onion, ginger, garlic and chili pepper and saute until the onion is translucent. Turn the heat to medium and add all the spices at once, stirring for 2 – 3 minutes to allow their flavours to develop. The mustard seeds may start to pop.
• Stir in the tomatoes, then add the coconut milk, water and lentils, mixing until well distributed. Cover the skillet and bring the mixture to a boil, and then turn the heat to low for 5 minutes. Add the cauliflower and cook for a further 10 minutes, or until the cauliflower is cooked through but not soft. Taste and adjust the seasonings if required.
• Turn off the heat and stir in the spinach just until wilted. Serve.

Looking for Other Indian-Inspired Recipes?

I am by no means an expert in Indian cuisine, but I do enjoy exploring its flavours and using them in my own recipes. Join me on this journey with these dishes: Beef Curry with Potatoes, Red Pepper & Spinach; Red Lentil Coconut Dhal; and Chicken Curry with Spinach.

First Published 2017 01 03
Republished 2020 09 24

The post Lentil Cauliflower Curry appeared first on Urban Cottage Life.

It’s traditional to serve foods with auspicious associations on New Year’s Day. Two options are presented here for your New Year’s Day Dinner main dish: a vegan lentil dish and a pork roast. Whichever you choose, I hope its symbolism of good things to come is realized for you in 2021.

It seems I’m ending 2020 with a small flurry of New Year’s-focused posts. I’m of the mind that, especially given the pandemic restrictions in place for many of us, it’s important to be deliberate about bringing a sense of occasion to holidays and milestones.

So, even if you’re welcoming 2021 on your own or only with the members of your household, as is the case where I live due to a province-wide lockdown, a celebratory meal can brighten these unusual times that are grim for far too many.

These two main dish options are based on foods that are thought by many cultures to bring good fortune. And we can all welcome that in 2021!

To learn more about foods considered to bring good fortune for the new year, see History.com’s article “9 Lucky New Year’s Food Traditions.”

Lentils for a Vegan New Year

It’s fitting to greet a new year with a lentil dish since these little legume orbs are considered a sign of prosperity in some cultures, notably Italian, signifying good luck as the next year arrives. The round shape of lentils evokes ancient coins, and of course there are countless lentils in a serving, so they augur well for the new year. Plus, they plump up when they cook, signifying increasing wealth.

It’s also fitting, in my opinion, to start a new calendar with a dish that’s full of colour and flavour, as a promise of a vibrant, joyful year ahead.

And, what better way to ring in another year than with food that not only symbolizes prosperity and provides a vibrant feast for the eyes, but is also nutritious? After all, it’s customary to wish others good health at New Year’s, so why not serve it up on a plate?

My Braised Lentils, Beets and Squash is a vegan dish, but would be welcome on any carnivore’s table as an accompaniment to meat, especially pork, its classic combination. \

See other Urban Cottage Life lentil recipes here.

A Pork Roast for New Year’s Day Dinner

Pork is said to bring good things for the new year for a couple of reasons. One is that pigs root forward, which is associated with progress. And another reason is their roundness, which symbolizes wealth.

Pork and apple is a classic combination, which led me to create this recipe for Caramelized Apple-Stuffed Roast Pork with Apple Butter Glaze in 2014. It’s a delicious and unusual recipe that can take pride of place on your New Year’s Day dinner table.

If you’d prefer an easier recipe, check out this one for an elegant pork roast.

See other Urban Cottage Life pork recipes here.

The post New Year’s Day Dinner ❊ Two Auspicious Main Dish Options appeared first on Urban Cottage Life.

Chocolatey. Fruity. Flavourful. And yes, nutritious. This Raspberry Cacao Smoothie is an indulgent choice for breakfast or a snack, yet it’s healthful. Not all good-for-you smoothies have to be green!

Cravings. When they strike, they strike hard. Fortunately for me, my cravings of late have been for food that’s high in flavour and nutrition. Food that fuels me, but hits the high notes of taste. Like raspberry and chocolate, two big notes in the key of delicious.

It’s been a while since I’ve regularly made myself smoothies. Usually I have them for lunch, or sometimes for an afternoon pick-me-up. On those occasions when I’m working to a deadline in my editing business, sipping on one of these helps me power through the work.

This Raspberry Cacao Smoothie has taken my smoothie game to a whole new level. Once you taste it, you’ll know what I mean.

Cacao, Cocoa: It’s Nutritious

Cacao powder and nibs are the least processed and most nutritionally rich form of chocolate, high in antioxidants and other nutrients. The main difference between cacao and cocoa is that cacao is raw, obtained by cold-pressing cocoa beans, whereas cocoa is created through roasting, which affects the nutritional value. Cacao is also more bitter than cocoa. I enjoy the complexity that its bitter edge adds (and it encourages sipping!). You could make this smoothie using cocoa powder and it will still be nutritious.

If you’re interested in learning more about the differences and benefits of both cacao and cocoa, check out this article.

Raspberries and and a Supporting Cast of Flavour and Goodness

The raspberries are a key flavour element here because … well, because raspberries and chocolate. Need I say more? Fresh baby spinach adds green goodness (don’t worry, it’s disguised by the other flavours) and hemp and chia seeds add protein and lots of other goodness. The addition of both dates and maple syrup as sweeteners makes the bitter notes of the cacao more harmonious, and almond milk brings everything together.

You can make your own almond milk, or for convenience use a good commercial brand. Just read the label and make sure you know what  you’re getting. I don’t have a problem telling you that I used almond milk from the grocery store. I prefer my own, but I didn’t have any on hand and my craving couldn’t wait!

Of course, if a vegan beverage isn’t a must for you, you could also make this with dairy milk. Or experiment with other plant-based milks you enjoy for other vegan options.

Give This Smoothie a Try!

I hope you’ll give this smoothie a try. I mean, just look at those photos — doesn’t it look rich and luscious? I’m betting the first thing you think when you see it isn’t, Wow, that looks super nutritious.

Can you imagine those grown-up, complex flavours? The chocolate is forward, and then there’s an undertone of raspberry’s bright and sweet tang. If bitter isn’t your thing, don’t worry: it’s pretty subdued here and worth a try.

After all, this ain’t your hamburger joint’s chocolate milkshake!

Let’s Blend Up a Raspberry Cacao Smoothie

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Raspberry Cacao Smoothie

This indulgent yet nutritious smoothie makes one generous serving of two cups (500 ml), or two smaller servings if you're willing to share.

Course Breakfast, Snack

Keyword raspberry cacao smoothie

Servings 1 large serving

Author © Marlene Cornelis/UrbanCottageLife.com 2016–2021

Ingredients

• 1 cup almond milk (or other milk of your choice)
• 1 cup baby spinach
• 1 tbsp hemp seeds
• 1 tbsp chia seeds
• 1 tbsp cacao nibs
• 1 tbsp cacao powder
• 2 Medjool dates, pitted and torn
• 1 tbsp maple syrup
• 1 cup frozen raspberries

Instructions

• Place all ingredients in the jar of a powerful blender in the order listed. Process on high speed until smoothly blended. There will be a bit of crunch from the raspberry seeds and perhaps the odd bit of date, but otherwise all the ingredients will be harmonious. Drink while still cold.

Looking for More Smoothie Goodness?

There are so many ways to make a smoothie. The following may introduce some new flavour combinations to you: Tropical Sunrise Smoothie, Date and Almond Smoothie, and Peach Ginger Smoothie.

First Published 2016 05 10
Republished 2021 01 16

The post Raspberry Cacao Smoothie ✼ Bitter, Sweet & Healthful appeared first on Urban Cottage Life.

All of us, no matter our stage in life, need some ideas for fast and easy dinners — you know, the kind of meals you can get on the table in less time than it takes for delivery. This Pasta with Garlic, Red Chili & Lime totally fits the bill! That may be why it’s consistently one of the most popular recipes on this site.

Pasta with Garlic, Red Chili & Lime

This dish is a riff on the classic pasta with olive oil, garlic and red chili, with the addition of lime for an extra hit of flavour and flair. And of course it goes without saying that Parmesan cheese makes an appearance in all its salty, sharp cheesy glory. It’s an easy dinner that you’ll want in your repertoire for those times when you just want a homemade meal, but fast. Round it out with a fresh tossed salad, if you like, and you’ll feel especially virtuous.

I’ve been making pasta with garlic, red chili pepper and lime for about 20 years now. I don’t really remember the inspiration for it … it may have been something I saw on a cooking show, or perhaps a recipe in one of Donna Hay’s books. I just looked through mine and saw a pasta recipe with lime, but it wasn’t this dish. Certainly, I was making the classic spaghetti aglio et olio long before that.

Fresh or Dried/Preserved … Your Choice

I usually use fresh chili pepper in this recipe, but in a pinch caused by a lack of either fresh peppers or time, I use dried red chili flakes instead. And although I used spaghetti the day I made this and took the photos, usually I use the much thinner capellini (angel hair pasta), which cooks in less than half the time. How’s that for an even faster dinner?

One thing I won’t sacrifice, though, is the use of fresh garlic. Only once have I bought a jar of preserved minced garlic, and it was nasty stuff indeed. Hey, if you have a brand that you really like, it’s totally your call as to whether you use it or not, but if you do, you’ll be missing out not only on that garlicky freshness, but the particular pleasure of smelling garlic on your fingers for a few hours.

The Finishing Touches

Through trial and error, I’ve learned it’s best to add the lime zest right at the end. If you sauté it with the garlic and chili pepper, it loses its brilliant colour. If you’d like an extra hit of lime flavour, just spritz some fresh juice over the pasta before you plate it and shower on the freshly grated parmesan. Go ahead and use pre-grated parm if that’s what you have, but grating parmesan reggiano yourself adds a touch of luxury to this simple and cheap meal.

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Pasta with Garlic, Red Chili & Lime

Use a thin pasta such as capellini, spaghettini or spaghetti for best results. While the pasta water is coming to a boil and the pasta is cooking, prepare the aromatic olive oil sauce to toss the pasta in. For even faster results, boil water in the kettle and use it to get a head start on getting the pasta water to a boil. Don’t forget to reserve a half cup or so of the pasta cooking water so you can add some to the sauce!

Course Main Course

Keyword pasta, quick dinner

20 minutes

Servings 2 portions

Author © Marlene Cornelis/Urban Cottage Life, 2017

Ingredients

• about 500 g pasta
• 1 or 2 tbsp salt for the pasta water
• 2 tbsp extra virgin olive oil
• 2 cloves garlic
• 1 red chili pepper (1/4 to 1/2 tsp dried red chili flakes)
• freshly ground pepper (about 1/4 to 1/2 tsp, or to taste)
• zest of one lime
• spritz of fresh lime juice (optional)
• Parmesan cheese, freshly grated (a generous amount)

Instructions

• Cook the pasta according to the package instructions. In the meantime, warm the olive oil in a skillet over low heat. Mince the garlic and red chili pepper, and add to the oil along with a good grinding of black pepper (you can be the judge of what “good” means, but I’d use at least 1/4 tsp). Turn the heat up slightly and stir the oil and aromatics mixture. The aim here is to infuse the flavour of the garlic and the chili into the oil, without letting either brown.
• When the pasta is cooked, remove a half cup of the cooking liquid and set aside. Drain the pasta, then add it to the skillet. Add a couple of tablespoons of the pasta water to help loosen and distribute the sauce, then sprinkle on the lime zest. If you want some extra lime flavour, squeeze on a spritz of juice from half of the lime. Toss and turn the pasta with tongs until it’s well coated with the oily sauce and the aromatics are well distributed.
• Plate the pasta, twisting with the tongs as you settle it on the plate to give it a little more height. Lavish a snowy grating of Parmesan cheese over top, and then tuck in to enjoy your quick and easy dinner.

Looking for More Pasta Dishes?

Pasta is a favourite dish on many tables, and these three recipes have been popular on mine. I may not be much of a mushroom farmer, but I’m good at pairing them with pasta, as this recipe for Fettuccine with Olive Oil and Mushrooms proves. Pasta with Potatoes, Cabbage and Cheese is a huge favourite with my family. And Mom’s Beef and Spaghetti Dinner may not be my usual style of cooking, but it takes me back to my growing-up years and what’s more delicious than that?

First published 2017 09 12
Updated 2019 09 07
Republished 2021 02 04

The post Pasta with Garlic, Red Chili & Lime ✽ Dinner Fast! appeared first on Urban Cottage Life.

You can enjoy this Roasted Beet and Potato Salad with Cannellini Beans and Herbs as an entrée or side all year round. Make it with tender beets, new potatoes and carrots at the height of the summer harvest, or enjoy it all year round due to the great storage potential of root vegetables. Luscious cannellini beans add protein, and a medley of chopped fresh herbs provides bright notes of flavour and colour. [Updated to make the recipe more clear.]

I love beets, especially when they’re roasted, and wanted to pair them with other root vegetables in a simple salad. Another longtime favourite of mine are lusciously tender cannellini beans. I buy them in small jars (360 mL) at a local market and always have some on hands for soups, salads or other dishes like Chicken, Tomatoes and Cannellini Beans. And of course, the fragrance and flavour of fresh herbs are always welcome in my kitchen. This Roasted Beet and Potato Salad with Cannellini Beans is a happy marriage of all these things.

Roasted Beet and Potato Salad with Cannellini Beans and Herbs

I’ve made this salad in fall, winter and summer, and I don’t see why I couldn’t make it in spring either, due to the year-round availability of root vegetables. But the best time of year to make it is in summer, not only because the vegetables are at their peak of freshness, but because I can step from the kitchen into my small herb garden and gather handfuls of sage, rosemary, thyme, basil and parsley and use them with abandon. (The eagle-eyed among you may notice there’s tarragon in the herb bundle pictured below … I didn’t use it as I decided the flavour wouldn’t work in this dish.)

While the jewel-tone red of the beets is beautiful, I didn’t want them to bleed all over the carrots and potatoes, so I tossed the vegetables separately in olive oil and roasted them in colourful regiments on a single tray. When I turn the veg halfway through cooking, there’s far less chance of colour mingling. This is purely an aesthetic thing … if you don’t mind a pink salad, by all means go for it and toss all those vegetables together.

When I’m making a bean salad, I make the vinaigrette more acidic than usual, as the beans tend to mellow out the dressing. I also let the beans and chopped herbs sit in the vinaigrette bath while the root vegetables are cooking, to give the flavours time to intermingle. When I check for seasoning before serving, I assess if more tang is needed from a bit more vinegar.

Once the vegetables have been roasted to tenderness and light caramelization, I let them cool on the tray for 15 minutes or so before tossing them with the herb and bean mixture. This salad is lovely slightly warm or at room temperature, but I’ve also enjoyed it cold the next day.

Let’s Talk Olive Oil

One thing I’ve learned over the years is that it’s worth it to have good quality olive oil on hand. In case you’re interested, I buy mine from a reputable distributor (Jill’s Table in London, Ontario —  this recommendation is unsponsored) in the size of bottle that I know I can use up within six months. And then I protect my investment by storing the oil in a cool, dark cupboard. For this salad, I recommend a good quality extra virgin olive oil for the vegetable roasting, and the best quality you can afford for the dressing. Don’t fret too much about this … a single good quality oil will do. The most important thing is to ensure that the oil is fresh … if it’s too old or has been improperly stored the oil may have gone “off” and could ruin this salad and other dishes.

A Colourful Celebration of Summer

If it’s true that we eat with our eyes first, then this colourful Roasted Beet and Potato Salad with Cannellini Beans and Herbs is definitely a feast. I enjoyed it as my main dish with a glass of white wine outdoors on a hot and humid August evening … is there any better way to enjoy summer’s bounty?

Let’s Make Roasted Beet and Potato Salad with Cannellini Beans and Herbs

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Roasted Beet and Potato Salad with Cannellini Beans and Herbs

This is an all-season salad, but my favourite time to enjoy it is in the summer when I can step out to the garden and gather the herbs I need for it. Feel free to mix up the herbs according to your preferences and what you have on hand. And, if you don't have cannellini beans, you could substitute Great Northern beans or another bean of your choice.

Preheat the oven to 400 ° F and line a large baking tray with parchment paper.

Keyword cannellini beans, roasted beet and potato salad

Servings 2 entrée servings or 4 sides

Author © Marlene Cornelis/Urban Cottage Life 2018

Ingredients

Main Components

• 1 large new red potato, scrubbed & trimmed but unpeeled, cut into 1/2-inch cubes
• 1 large red beet, peeled & cut into cubes
• 2 medium carrots, peeled & cubed
• 2 cloves garlic, chopped
• 1.5 tbsp good olive oil, divided
• 1 to 2 sprigs fresh rosemary, leaves removed
• several sprigs fresh thyme, leaves removed
• 5 or 6 leaves fresh sage, chopped
• good grinding fresh black pepper
• sprinkling kosher salt
• 1 360 mL jar cannellini beans
• small handful fresh basil, chopped
• small handful Italian flat-leaf parsley, chopped
• sprinkling sea salt, for finishing (optional)

Vinaigrette

• 2 tbsp extra virgin olive oil, best quality
• 1.5 to 2 tbsp white wine vinegar
• freshly ground black pepper

Instructions

Roasting the Vegetables

• Separately toss the cubed potatoes, carrots and beets with 1/2 tbsp good olive oil each, and spread on 1/3 of the prepared baking tray. Sprinkle the salt and pepper over the vegetables and scatter the garlic, rosemary, thyme and sage around the tray.
• Roast in the pre-heated oven for 20 minutes. Turn the vegetables and roast for another 20 minutes, or until they're fork tender and starting to lightly brown. Let the roasted vegetables cool on the tray for about 15 minutes.

Preparing the Vinaigrette, Beans and Herbs

• While the vegetables are roasting, mix 1.5 tbsp extra virgin olive oil and 1.5 tbsp white wine vinegar in the bottom of a large bowl, along with some freshly ground pepper.
• Rinse and drain the cannellini beans, and allow as much water to come off as you can. Add them to the bowl with the vinaigrette along with the chopped basil and parsley. Stir well, and set aside until it's time to add the roasted vegetables, stirring once or twice more during that time.

Bringing It All Together

• Toss the roasted vegetables with the beans, basil, parsley and vinaigrette. Taste and add more vinegar if you think it's necessary. Adjust the seasoning as well. If you'll be using sea salt to finish, only adjust the pepper at this stage and sprinkled on the finishing salt once the salad is plated.

 Looking for More Interesting Salad Ideas?

Here are a few more salads that take advantage of summer’s bounty: Lentil and Feta Summer Salad, Black Bean Salad with Grilled Corn and Grilled Peaches, and Potato Salad with Basil Vinaigrette.

First Published 2018 08 18
Republished 2022 09 04

The post Roasted Beet and Potato Salad with Cannellini Beans & Herbs appeared first on Urban Cottage Life.

Soup … If there were one type of food I could live on for the rest of my life, this would be it. Soup is infinitely variable, following the produce of the season and amenable to flavour profiles from around the world … hot or cold, omnivore, vegetarian or vegan, the possibilities are endless. Just when I thought I’d done everything with the late summer harvest, this Golden Summer Harvest Soup more or less concocted itself back in 2017, proving my point. It’s one that I’m still making, all these years later.

When I’m lucky enough to stay at my rental cottage on Lake Huron in late summer, I pretty much plan my meals around the fresh produce I find at the Juicy-Fruit Farm Market. This time of year there’s so much to choose from.

During my recent stay, I practically lived on baskets of beautiful summer peaches, and in a nod to fall, crunchy Paula Red apples. There are also everbearing strawberries still available, along with baskets of jewel-tone plums. But, much as I’m a fruitaholic, the vegetables also grab my attention and imagination.

Golden Summer Harvest Soup 

I knew I’d be making soup at the cottage. No matter the weather, a big pot of soup is ideal for lunches and dinners, whether broiling on the beach or shivering inside as the rain lashes down. I had planned to make one of my favourite recipes, this cauliflower, corn and split pea soup. But when I got to the market, my eye was drawn to the hefty golden yellow zucchini, and that inspired me to make a golden soup also featuring yellow beans and yellow corn.

The broth’s golden colour is intensified by the addition of ground turmeric, as well as a cup of homemade pumpkin purée from my freezer. (I’d say that’s optional, but certainly worthwhile.)

On a side trip to the Forest Glen Herb Farm, I couldn’t resist the opportunity to buy a big bunch of fresh celery leaf. I adore celery leaf, but the meagre amount that’s usually attached to the stalks I buy is pretty limiting. I was excited to have a good quanitity to work with. Not only does it add flavour, but its deep green contrasts strikingly with the golden soup. It’s a fantastic enhancement for this soup, but I know that celery leaf isn’t always easy to come by, so I’ve listed it as an optional ingredient.

This is essentially a simple soup. The seasonings are only salt, pepper and turmeric, with additional herbal flavour from the celery leaf and some fresh sage that I also bought at the herb farm. There are the usual aromatics: onion, garlic (from my cousin’s garden) and red chili pepper. And then, those just-picked fresh, golden vegetables.

I’m not going to tell you that prepping this soup can be done in a flash. There’s a lot of chopping and slicing involved, but it’s meditative, satisfying work.  The kind of work that yields many benefits: a feeling of calmness, the satisfaction of accomplishment, and many servings of a hearty yet somehow delicate, flavourful soup.

Technique: Slicing Kernels Off a Cob of Corn

And by the way, I’ve found the best way yet to slice the kernels off a cob of corn. Just lay it flat on a cutting board, holding it steady with one hand, while carefully slicing a row or two of kernels off with a sharp chef’s knife. Then rotate, taking advantage of the flat surface for steadiness, and slice off more kernels, repeating all the way around. Afterwards, don’t forget to run the dull edge of the knife along the cob (over a bowl) to scrape off any remaining bits of kernels along with the milky goodness.

Forget what you’ve heard (including from me) about standing a cob on a small bowl inverted in a big bowl and slicing down the cob — my experience has been that some kernels still fly about. And it just doesn’t seem to be the safest way to wield a sharp chef’s knife. My new method is neater, safer, and doesn’t dirty any extra dishes.

Golden Summer Harvest Soup: The Verdict

I was so pleased with how this Golden Summer Harvest Soup turned out. It’s flavourful and richly golden in colour. I also enjoy the texture of the vegetables, in particular the beans, which add that little bit of squeak that makes eating this soup not just nutritious, but also fun.

However, if you’re averse to a textured soup, as one of the Offspring is, you can purée the soup with an immersion blender or in a regular blender to produce a smooth version (pictured above along with the regular version) that tastes every bit as good. It would also make an elegant start for dinner.

Let’s Put the Soup Pot On!

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Golden Summer Harvest Soup

This soup has a lovely freshness to it, as the vegetables retain some of their crispness and bring a variety of textures. The creamy centre of the zucchini more or less melts away, leaving the tender crisp skins, the beans bring a squeaky bite to the soup, and corn offers its unique pop.

Course Soup

Cuisine Seasonal

Keyword golden summer harvest soup

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Author © Marlene Cornelis/Urban Cottage Life 2017–2022

Ingredients

• 1–2 tbsp olive oil (or a neutral oil like grapeseed)
• 1 large yellow cooking onion, chopped
• 4 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tsp freshly ground pepper
• 6 cups vegetable stock
• 1 large yellow zucchini, quartered lengthwise and sliced about 1/4" thick
• 2 handfuls yellow beans, trimmed and quartered
• 3 cobs yellow corn, kernels and milk
• 1 cup finely chopped celery leaf (OPTIONAL)
• 12 small leaves fresh sage, finely chopped
• 1 cup pumpkin purée (OPTIONAL—see note}

Instructions

• Start by prepping all the vegetables and herbs, and have them standing by, ready to add to the soup as required.
• In a large pot or Dutch oven, heat the oil over medium high heat. Add the onion, and cook, stirring occasionally, until it starts to turn translucent. Add the garlic and red chili pepper and cook for a couple more minutes, stirring from time to time. Sprinkle in the turmeric, salt and pepper. Cook for a couple of minutes, stirring well. At this stage you're "blooming" the turmeric — cooking the rawness out of it and drawing out the flavour.
• Add the broth, then the zucchini, beans and corn. Stir well and bring the soup to a boil. Turn the heat to a simmer, then add the celery leaf (if using) and sage. Stir in the pumpkin purée if using. Cook for about 20 minutes, then taste and adjust the seasoning if necessary. Cook for another 10 minutes or so.
• The soup can be served as is, or you can puree it using an immersion blender for a smooth version.

Notes

• Remember that the vegetables you use in a soup are never an exact measurement. How much you use depends on what size you find at the market or what’s needing to be used up from your pantry.  Of course your own taste comes into play! Maybe you’d like extra corn and less zucchini. Remember that you’re making your own pot of soup for yourself, not me. Maybe you have an aversion to turmeric or prefer to add curry too. Just keep in mind that significant changes could result in a soup that’s so different from mine that it deserves its own name. In that case, congratulations, you’re an intuitive cook coming up with your own dishes!

 

• For reference, the large yellow zucchini I used was about 10″ long and 8″ in circumference. If you use 2 smaller yellow zucchinis you could just halve them lengthwise before slicing.

 

• The pumpkin purée that I use in this recipe is the thinner, golden kind, not the thick bronze type you use for pies, and most definitely not sweetened and spiced pie filling! I like to use the pumpkin purée that I make from scratch, but I’ve also bought something similar in a box, not can.

Looking for More Late Summer Harvest Soups?

There’s so much you can do with the late summer harvest and a soup pot! Grilled Corn Soup and Late Summer Soup with Butternut Squash, Corn and Red Lentils are among my favourites. And if you’re looking for a cool soup to enjoy on a crushingly hot August day, you simply must try this Thai-Inspired Chilled Watermelon Soup.

First Published 2017 08 31
Republished 2022 09 05

The post Golden Summer Harvest Soup appeared first on Urban Cottage Life.

This Lentil & Broccoli Salad had its beginnings as a clean-out-the-fridge dish, but it’s worth buying the ingredients for the express purpose of making it. It’s nutritious, crunchy and delicious—and so pretty that I couldn’t resist including all the photos!

Every once in a while I make one of those clean-out-the-fridge dishes that turns out so good — so full of colour and crunch and flavour and goodness — that it becomes its own recipe. You know, the kind where you actually go to the store to seek out the ingredients if they don’t happen to be on hand.

Lentil Love

This lentil salad is such a dish. By now my fondness of lentils is legendary (well, perhaps only in my own mind). But really, what’s not to love about them? They’re cheap and cheerful (reminding me as they do of miniature flying saucers), packed with protein and other sexy nutrients, and there’s something about their texture that I find ever so satisfying. You can quickly cook up a batch if you don’t happen to have some on hand in the fridge, so it’s no big deal to make them just for this recipe. (Learn more about the nutritional value of lentils at Lentils Canada.)

Lentil & Broccoli Salad

The principal purpose of this salad (apart from providing me dinner) was to use up some broccoli hiding in the crisper drawer, and a few sad florets of cauliflower that I found cowering behind the broccoli. I threw in a bit of this and some of that, added the simplest of dressings and some chopped fresh mint — oh, that mint — and ended up with a surprise: quite possibly the best salad of the summer of 2015. The best!

So now I share this recipe with you because it truly is worth making. Again. And then over and over.

 Let’s Get Chopping

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Lentil & Broccoli Salad

The amount of broccoli and cauliflower used in this salad is not absolute; after all, I just used up what was in the fridge. Proportion-wise, as you can see from the photos, the broccoli is much more prominent. You can trim the broccoli stems and save them for soup. Or, go ahead and just dice them and add to the salad. If you increase the amount of veggies in the salad, you may need to add more lemon juice, oil, and seasonings — just keep tasting until you get it right!

Course Main Course, Salad

Prep Time 10 minutes minutes

Servings 2 servings

Author © Marlene Cornelis/UrbanCottageLife.com 2015–2022

Ingredients

• florets from 2 small stalks broccoli, cut into small sprigs
• a few large florets cauliflower, cut into tiny sprigs
• 2 slender carrots, halved lengthwise, then thinly sliced
• small red onion, finely diced
• 1 red chili pepper, finely diced
• 6 to 8 small mint leaves, finely chopped
• 1-1/2 cups cooked green or brown lentils
• 1 tbsp freshly squeezed lemon juice
• 1-1/2 tbsp extra virgin olive oil
• lots of freshly ground black pepper (but only as much as you like)
• a couple pinches of sea salt

Instructions

• Combine all the ingredients in a large bowl and toss well. Taste, and adjust the lemon juice, oil and seasonings to your taste.

Looking for Other Satisfying Salads?

There’s nothing like a one-dish salad that includes both vegetables and plant proteins. Here are some others I think you’ll enjoy: Lentil & Feta Summer Salad; Roasted Beet & Potato Salad with Cannellini Beans; and Simple Quinoa Salad.

^{First Published 2015 09 29
Republished 2022 10 20}

The post Lentil & Broccoli Salad appeared first on Urban Cottage Life.

You don’t need to be vegetarian or vegan to enjoy lentils. They make a nutritious and economical substitute for meat, adapting nicely to any flavour profile you choose (just see the gallery of tasty lentil recipes at the bottom of this post). In the case of Simple Lentil Chili, they take a decidedly Tex-Mex turn that’s very baked-potato friendly. Add a dollop of Avocado Cilantro Cream enlivened with lime juice for extra zest.

Simple Lentil Chili

I recently cooked a big batch of brown lentils to store in the fridge and freezer for use in various dishes. Then I gave in to a craving and turned the rest into a simple chili to serve with a baked potato, inspired by Angela Liddon’s Loaded Sweet Potatoes recipe from her Oh She Glows Every Day cookbook.

What makes this a simple chili? First, it uses pre-cooked lentils on hand in the fridge or freezer, but canned lentils would also work well. Second, no browning of meat and pouring off of fat is required. Third, the spices are minimal—just chili powder and ground cumin—and they’re augmented by using fire-roasted and seasoned tomatoes instead of plain for extra favour without more work.

The recipe is finished with a few tablespoons of chopped cilantro (don’t like it? leave it out!) and a hefty squeeze of fresh lime juice to get the party revved up. I also puréed some avocado and cilantro with lime juice for a tangy topping, but that’s optional.

This simple chili was a great accompaniment to a baked potato. Tonight I’m going to enjoy the rest on chopped romaine with grape tomatoes, chunks of lime-drizzled avocado, and the rest of that avocado cilantro concoction. Can’t wait!

So simple. So satisfying. So good.

Get the Chili Pot On!

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Simple Lentil Chili with Avocado Cilantro Cream

This simple lentil chili is satisfying, nourishing, and uncomplicated to make. If you don't have pre-cooked lentils on hand, you can use canned lentils instead. The prep time shown is for chopping the onion and garlic, and assembling the other ingredients. The Avocado Cilantro Cream is optional, and you can make it while the chili is cooking.

Course Lunch, Main Course

Keyword simple lentil chili

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Author © Marlene Cornelis/UrbanCottageLife.com 2024

Ingredients

• 1 medium onion, diced
• 1 large clove garlic, minced
• 1 tbsp olive or grapeseed oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1–1/2 cups pre-cooked brown lentils (or use a 398 ml/14 oz can, drained and rinsed)
• 1–1/2 cups fire-roasted diced tomatoes
• 1/2 tsp kosher salt
• freshly ground pepper to taste
• 2–3 tsp freshly squeezed lime juice, according to taste
• 2 tbsp finely chopped cilantro (optional)

Optional Avocado Cilantro Cream

• 2 handfuls of cilantro leaves and thin stems, washed
• 1/2 avocado, in chunks
• pinch kosher salt
• pinch freshly ground pepper
• 1 tbsp freshly squeezed lime juice, or to taste
• several tsp water, as needed

Instructions

• Warm the oil in a medium-sized pot over medium-high heat. Add the chopped onion and minced garlic, and lower the heat to medium. Stir frequently until the aromatics begin to look translucent. Add the chili powder and ground cumin and stir for about half a minute to allow the flavours to develop.
• Turn the heat to high and add the lentils and tomatoes to the pot, along with the salt and pepper. Stir well and bring to a boil, then turn the heat to a low simmer. Cover the pot and simmer for about 20 minutes, stirring occasionally.
• Taste and adjust the seasonings if needed. Finish by stirring in the chopped cilantro if using and freshly squeezed lime juice.

Optional Avocado Cilantro Cream

• Place the cilantro and avocado in a small food processor and process until smooth. Add salt and pepper to taste, and the lime juice. Process again and then add water as needed to made a smooth but not runny purée. Taste and adjust the seasonings and lime to your taste.

More Lentil Love

In addition to being nutritious and economical, lentils are so versatile … they can take on just about any flavour profile. Here we have Middle-Eastern-Inspired Lentil Salad, Lentil & Broccoli Salad, and Lentil Cauliflower Curry. Check out these recipes to see why lentils are a staple in my kitchen.

^{Published 2024 02 07}

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