Kitchen Content – Home Made Hummus

I like most people have always just bought hummus in the store, not realizing how flippin easy it is to make myself!

I can’t take the credit for the recipe, just for following it – and now sharing it!

Here’s the recipe I used from Inspired Taste. Seriously delicious, I don’t plan on changing a thing next time. I like my hummus a little thick so I only added about 2 tablespoons of water at the very end, but everything else I followed to a T.

hummus

Enjoy it with baby carrots, sliced cucumber, or just about any other veggie you can think of. Also for the price it cost (under $2) it yeilds about 2 or 3 times the amount you get in a pre-packaged option in the grocery store. And of course, no preservatives!

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Kitchen Content – Grain Free Granola

This recipe is great for paleo & primal diets, as well as anyone who enjoys tasty granola. Mr Content is hooked on it so I make a large batch every few weeks so he can add a few spoonfuls to some full fat yogurt before heading to the office. I love knowing what is in my food, and I also love great tasting food. Plus it’s a great gift if you ever need a hostess gift. Just fill up a mason jar and tie some raffia or straw around the jar in a bow and voila!

Now here’s the thing about this granola. I don’t measure. I’m sorry! It probably differs a little every batch but the basic ratios stay the same. And you can alter it to remove anything you don’t like, or add some items you do like. I have some nut allergies so I don’t put cashews in it, but i bet they would be super yum if you added them in.

The base of the granola is Almonds – both sliced and in pieces (mix up the texture), pecan pieces, and walnut pieces.

Granola nuts

Then I add coconut flakes (the larger the better, and preferably unsweetened), ground flax seeds/meal, hemp seeds, and sometimes sunflower seeds…

Granola seeds

Next is the dried fruit; apricots (i dice them up to make chunks), raisins, cranberries, and apples (unsweetened and also diced into chunks)…

Granola Fruit

Then comes the seasoning. This is the key to the flavour, well that and baking perfectly. Coconut oil melted it in the microwave, then add vanilla extract, a lot of cinnamon, and some rich/dark maple syrup. How much maple syrup you add is up to you and how large your batch is. Really you don’t need to sweeten it up too much because the fruit has a lot of sugar in it already. But i do go heavy on the cinnamon. Mix up the seasoning ingredients together then add to your fruit, seed, nut mix to coat thoroughly. But you don’t want a puddle of seasoning at the bottom of your bowl. Just enough to get everything nicely coated.

Granola seasoning

Your ratio should look something like this, i made an extra large batch so i divided it into two bowls so i wouldn’t spill everywhere while trying to coat the mixture;

Granola mix

Now you want to spread the mixture flat onto baking sheets, ideally lined with parchment paper. Set the oven for 200 degrees fahrenheit to slow bake. Stir the sheets every 10 minutes or so, so they don’t burn up and bake evenly.

Granola baking

Your granola is ready when it’s all a nice deep golden brown, the house smells amazing, and your apricots and raisins have plumped up.

Granola close up

Take your baking sheets out of the oven and let them cool completely. The raisins and apricots will shrink back down and the whole mixture will go from soft to crunchy. I absolutely recommend eating this with full fat organic yogurt for the best ever start to your day. Let me know if you make any alterations that you loved!

Kitchen Content – East Coastin

My husband is an East Coaster – a Newfoundlander to be exact. I could go on and on about my love for both the East Coast and the people of the East Coast but I won’t, or at least not in this post. This post I’m focusing on one of my favourite East Coast meals.

I have been slowly trying to learn some of his mom’s recipes so I can incorporate them into our own family traditions and special occasions. This weeks special occasion was just that it was Wednesday, so why not? We’re both big fans of fish cakes and so we picked up a salt cod and called up Mr Content’s mom for her recipe and i gave it a go.

I do have to say that it’s really easiest to get recipes from Alice when you are standing right beside her while she’s making them because they are all in her head and she cooks and bakes on auto-pilot so when getting information over the phone we get instructions like ‘add a little bit of this’ as opposed to ‘add a table spoon…’ and ‘cook for a little while…’ instead of  ‘simmer for 15 minutes…’. So when in doubt I turned to the interweb to see what other recipes had to say about the matter.

Now Alice I know you are reading this and I am sure mine don’t compare to yours but I did my best and there were no leftovers so I think I passed the test! Also i made a couple of variations just to suit our preferences.

So first off – we went to Little Portugal and picked up a Salt Cod. The one we got was huge so i cut it in half and have the leftover piece in the freezer for next time. I put the fish in a bowl of water to start soaking the salt out – i changed the water after about an hour (you can visibly see the salt in the water at first)

fish cakes soak

Really you should soak the fish overnight but I forgot so after a couple of hours I put the fish in a pot with fresh water (again) and brought the water to a boil then let it simmer for 15 minutes or so, then repeated that process again. I got this tip from the interweb and it worked great. After the second boil I could flake the fish by hand – which is what you’re going for.

fish cakes salt

While the fish was soaking I was busy chopping potatoes and setting them to boil. (just like you would boil any potato – until tender, about a half hour-ish)

fish cakes boil

And I diced a couple of onions but instead of leaving them raw i sauteed them in a healthy does of butter until they turned a bit clear.

fish cakes sautee

Then I mashed the potatoes and added the satueed onion (butter and all, no need to drain) and mixed that all together. Then i flaked the salt cod into the mixture (remove any bones if necessary) by hand and mixed it all up together. There’s enough salt left over in the cod that you don’t need to add any more so i just cracked some fresh pepper into the mix and left it at that. Then i formed the fish cakes by hand – this is completely up to your own preference. Mr Content and I prefer them really crispy on the outside and proper potato-y on the inside so i made them round and thick for maximum pan contact (aka crispy exterior). Now Alice would have added flour to the whole mixture before forming the cakes but I found i didn’t need the flour, they stuck together just fine without. And then I fried em up in bacon fat. But you could use butter too and get the same result. I just like to fry anything possible in bacon fat when the opportunity presents itself.

Ta-Da! Newfoundland style fish cakes;

fish cakes

So here’s the ingredients, sort of;

  • About 6 to 8 white potatoes (depending on how you like your potato to fish ratio)
  • About half of a big slab of salt cod
  • 2 small yellow onions, diced.
  • Pepper to taste.
  • Some Butter for sauteing
  • Some more butter or some bacon fat for frying

Also I would like to add that in this quantity i ended up freezing half the cakes for a second quick fry dinner in the near future and we still had enough leftovers from the first fry to have for breakfast the next morning with eggs. Best breakfast ever. Trust me.

Enjoy!