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bacon pork liver pâté with pomegranate jelly…

25 Nov

bacon pork liver pate pomegranate jelly urbanpocketknife

 

As usual, I kind of forgot that I had a whack load of piglet offal in my freezer that my local farmer graciously donated because her customers don’t really request it.  I can’t say no to free food so I accepted it and chucked it into my freezer.  My plan was to make all kinds of pâtés and terrines but I’ve never made it so kept it on the back burner for ages.  Scrounging through my deep freeze to find some chicken stock, I found the long lost offal bag and decided now was the time to attack it.

My family has always loved pâtés so we definitely grew up on it not really knowing what was in it.  Usually I buy it from Oyama on Granville Island because they sell the most delicious meaty things but it can run a little expensive at $3.99-$7.99 for 100gr.

So it turns out it’s way easier than I thought it would be…this recipe makes a few small batches and the great thing is you can freeze it!  I had a lone pomegranate in the fridge so I thought instead of a red wine jelly, maybe a pomegranate jelly would suffice.

Here’s the recipe!

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roasted eggplant with garlic yogurt and pomegranates…

20 Oct

eggplant pomegranate theurbanpocketknife

 

Unusual food combinations are so appealing to me.  One cold afternoon, I went to do one my favourite rainy day things and strolled through a Chapters while sipping a blasphemous over-sugared Starbucks concoction.  I stumbled upon a pile of cookbooks and was immediately drawn to Plenty by Yotam Ottolenghi.  The photography is breathtaking and completely inspiring.  I quickly tucked it under my arm and proceeded to the cash register.  I don’t buy cookbooks very often and this one was also entirely vegetarian which is crazy for such a carnivore like myself.

Weeks later I invited a favourite couple of mine over for a loosely Mediterranean style dinner to thank them for graciously storing my off-season tires in their garage all year.

This recipe is the most eye catching and strangely delicious with pops of pomegranate, tangy yogurt sauce and succulent eggplant underneath.  I must admit I did wing some of it because I was missing some of the ingredients but I feel it captured the essence nonetheless.

Here’s the recipe!

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caulifower low carb couscous substitute…

14 Mar

cauliflower rice substitute urbanpocketknife

Wouldn’t you know, the one thing I wanted to feature on this plate ended up being the blurry one in the photo…sigh.  One of the hardest things about going low carb is getting rid of some of your staples in your pantry.  Things like rice, pasta and bread are just a few high carb foods that are so easy to make and are great fillers for any meal.

I’ve been reading other blogs about rice substitutes and the consensus is always cauliflower.  I thought I’d give it a go but to be perfectly honest, the texture is more like couscous then rice.

It’s quite simple really, just throw small chunks of cauliflower in your food processor and pulse until it’s the size you want.  Fry it up in a big pan with some oil, add some spices if you like, salt and pepper…really anything you’d put in fried rice.  I used some minced garlic and some barberries (a persian classic with a touch of saffron) and in no time you have a big helping of fake out couscous.  Just keep tasting it as you go along so you don’t overcook it.

It’s tasty, it feels likes starchy side but it’s all veggies man.  And best of all, it’s cheap, one big cauliflower is about 6-8 servings!

zesty and spicy orange bokchoy…

20 Oct

orange bokchoy urbanpocketknife

Bokchoy is super boring to me so whenever the other half buys it, I try and make it a little bit more interesting.  Looking at my pantry of jars, I decided to open up a can of orange wedges infused in some rooibos tea syrup.  Stir fried the bok choy up with a little soy, chili flakes and garlic and threw in the orange pieces last minute.

The result was a sweet, spicy, tangy bok choy that was very unboring.

rainbow slaw….

14 Oct

rainblow slaw urbanpocketknife

I made this rainbow slaw for a picnic before a Bard on the Beach night and the comments I got were pretty hilarious.  Things like “What am I eating?”, “Why are these vegetables tasty?” and “Why is this carrot purple?” were a few questions that I got.

It’s rather simple you see, sometimes beets aren’t red and carrots aren’t always just orange.  There ARE different varieties and usually you can only find them at farmer’s markets.  Plus it’s fun.  Plus it’s mega tasty.

Here’s the recipe!

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blueberry vinaigrette salad…

9 May

blueberry salad urbanpocketknife

It’s that time of year again, Klipper’s has started selling their fresh greens again!  With their awesome salad mix that contains a variety of baby lettuces including arugula, mizuna and mustard greens, we’re eating our greens again!  BBQ with salad is the fastest most tastiest good weather food that we can muster.  Ground lamb patties with savoury grilled eggplant, and a healthy helping of spinach salad with blueberry vinaigrette!

This tasty little dressing looks amazing and is surprisingly not too sweet…here’s the recipe!

What you need!
1/2 cup blueberries
4 tbsp vinegar (sometimes I use balsamic sometimes I use rice vinegar)
1 tbsp dijon mustard
2 tbsp plain yogurt
2 tbsp mix of dried herbs (I like thyme and oregano)
salt and pepper to taste
olive oil

What to do!

1.  Put all the ingredients in a tall container and whirl with a hand blender.  The olive oil is up to you how much you want to put in, it just depends on how thick you want the dressing and how mellow you want it to be (more oil = more mellow).   Experiment!  The yogurt will give it a creamy texture while omitting it will give you a slightly lighter dressing.

Enjoy!

blueberry salad urbanpocketknife

coleslaw, hold the mayo!

23 Mar

no mayo coleslaw urbanpocketknife

Sometimes I just have a craving for coleslaw, even that awful creamy green super shredded goop satisfies!  I have no idea what makes that kind of coleslaw green but I opted out of finding out how and instead made my version instead.  Left over purple cabbage was sitting in the fridge and I just happen to have purchased a green one that day too…time for coleslaw!

This involves no mayo and is a light vinaigrette dressing instead.  Cabbage stays crunchy so this big salad last us for a few days and tasted great until the last day!

Here’s the recipe…

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