Chickpea and Tomato Soup

New Year’s Resolution: eat more soup. Actually, let me be more specific – eat more homemade soup.

I have mixed feelings about making New Year’s Resolutions. Yes, I believe it’s important to think of positive changes to make for the year ahead – but I don't like the idea of unrealistic resolutions. I’m not about to resolve to start training for a marathon or give up carbs or anything silly like that.

My New Year’s Resolution is very practical for me. I already eat a lot of soup – it’s one of my favourite lunch foods. I like that soup isn’t too heavy, so I'm not sleepy all afternoon after eating it. The problem with my soup habit, however, is that I don’t like high sodium salty soups – and so I often end up buying expensive soups with fresh ingredients from restaurants like Fresh or Ravi Soups. If you haven’t been to Fresh, it is a restaurant that markets itself as “Gourmet Vegetarian Dining”. Fresh offers two soup options daily, and they use a selection of deliciously interesting ingredients and flavours. My favourite soup I’ve tried is Golden Curried Lentil with Toasted Cumin and Coconut Milk, while I found the Yellow Split Pea with Tomato, Cinnamon and Fennel to be more of a miss… Every time I go to Fresh for soup and spend $3.50 on a cup, or $6 on a bowl, I always feel like I should be making this soup myself at home to save money. So, New Year’s Resolution: eat more homemade soup.

This recipe is for tomato and chickpea soup. Although it lacks some of Fresh’s more exotic ingredients (like toasted cumin or fennel), it’s very easy to make at home, and tasty too! Tomato soup was one of my favourites growing up, but even though Campbell’s tells me they’ve reduced the salt content, I can’t bring myself to eat a can of Tomato Soup very often anymore. With this soup, you add Parmesan rind while the soup simmers, and remove the rind before you blend the soup, which adds a lovely hint of cheese. The addition of pasta makes it hearty, and I like that the chickpeas give this soup protein. We originally received this recipe from the Heart and Stroke foundation – so we know it’s heart healthy too!

THE RECIPE:

2 tbsp olive oil

2 garlic cloves, finely chopped

1 19 oz can of chickpeas

1 28 oz can of diced tomatoes

1 small parmesan cheese rind

4 tbsp grated parmesan cheese

Oregano, to taste

Chili flakes, to taste

1 cup cooked orzo or other small pasta

1. In large stock pot, heat olive oil. Saute garlic until just brown. 

2. Rinse chickpeas and add to the pot. Saute with the garlic for about 30 seconds. 

3. Stir in diced tomatoes. Add cheese rind, oregano, chilli flakes and water. Simmer for at least 15 minutes or up to an hour. Although in general, the longer you simmer, the better the taste, if you are going to simmer for much longer than an hour with this recipe, I'd say add more water than the recipe calls for, or you will have a very thick soup at the end. 

4. While soup is simmering, cook pasta in a separate pot. I used orzo, but any small or smallish sized pasta will do! 

5. Once the soup has simmered, remove the parmesan cheese rind. Puree the soup until chunky in a food processer or blender. Stir in cooked pasta.

6. Serve hot, garnished with grated parmesan cheese.

Eat immediately or freeze. If you opt to freeze some of this soup, why not freeze it in individual portions - so you can defrost one at a time to take for lunch? 

I recommend serving this soup with a side of hearty French bread, or maybe even a grilled cheese sandwich – because, like I said, we’re not giving up anything crazy like carbs for the new year.

Happy 2012 Eating!

Caroline

Holiday Cut-Out Cookies

It would be impossible for me to pick one favourite Christmas memory - but one that comes to mind every year on the evening of December 24 is leaving out cookies for Santa. This was always a very big deal for me. I had to make sure to choose a selection of different cookies, including at least one of my favourite chocolate chip cookies. We also poured a glass of milk (now I've now come to realize that Santa may have actually preferred a hot drink, or maybe something a bit stronger...) and left carrots and celery for the reindeer. I left the plate of cookies on the table by our Christmas tree - and without fail every year, the next morning, the cookies would be gone, and the milk glass empty.

These cookies remind me of leaving cookies out for Santa. I used recipes for these cookies which you, dear readers, have already seen in scrambled eggs etc: I baked gingerbread cookies, and decorated them with Royal Icing. I also baked more shortbread cookies, which I dipped in melted chocolate or decorated with sprinkles.

It's not too late to bake some holiday cut-out cookies! A tip for rolling out dough - if your dough is too dry, it's going to be crumbly. This can make it a bit difficult to get your cut-out shapes to work. It's easier if you start the dough off too wet, since you'll be rolling it on a floured surface (with a floured rolling pin) - and this will help dry the dough out a bit more too.

A decorating tip: I did not use any fancy sort of piping kit to decorate the gingerbread. I spooned icing into a small plastic bag and cut a very tiny hole in one corner. The smaller the hole, the more control you'll have with decorating. 

I think Santa will be pretty happy when I leave out some of these cookies for him tomorrow night!

Happy Holidays and Happy Holiday Eating!

Caroline

Cheese Strata

This recipe is famous in our family. So famous that we fondly refer to our Christmas Brunch day as “Strata Day”.

Our recipe for cheese strata comes from my mother. She only makes strata once a year – and this year, Strata Day was almost cancelled! Since a large contingent of our family is in Hawaii right now (cough cough, Jo), we did not find a date for our Christmas Brunch before everyone left.  Now, I could not stand for a year to pass by without strata. I was also aware that some dear readers out there were looking forward to this particular recipe… and so, I convinced my mother that although it was not our annual Christmas Brunch this past weekend, that we should make a strata anyway. I really think it worked out for the best that Jo and her family are currently relaxing on a beach, since although I may be stuck here in semi-chilly Toronto, there is more strata for me!

If you are not familiar with what strata is yet, it is a bit like a quiche, in the sense that its base ingredients include eggs, milk and cheese. Rather than having a crust, however, strata has layers of bread within the egg mixture – an amazing addition as this is softer than a quiche crust.

Now that my mother has finally passed on this recipe to me (thanks Mom!), I’m sure that we will have a postponed Strata Day (Christmas Brunch) in early January, when our vacationers return!

Broccoli and cheese - always a winning combination

THE RECIPE:

10 to 12 slices white bread

¾ lb cheddar cheese, grated (I used about 2 cups)

1 head of Broccoli*

Optional: 2 cups of ham

6 to 8 eggs, slightly beaten

2 ½ to 3 cups of 2% milk

2 to 3 tbsp minced dried onion

¼ tsp dry Keen’s mustard

Pinch of salt

1. For a festive look, choose a shaped cookie cutter (I used a star) or alternatively, use a circular cookie cutter (or a water glass) to cut shapes from white bread. Set aside the cut out shapes. Line the bottom of your 9 by 11” baking dish with the scraps of the bread.

2. Sprinkle a layer of cheese on top of the bread layer, reserving around a quarter cup of cheese.

3. Cut broccoli into bite sized pieces and partially cook, so the broccoli is still a bit crunchy. 4. Layer the broccoli on top of the cheese. If using ham or any other vegetables, include them in the layer now too. 

5. Take your reserved cut out shapes of bread and arrange on top.

6. In a separate bowl or large measuring cup, beat together the eggs and milk. Stir in the minced dried onion and dry mustard. Pour the egg mixture over your casserole dish. The eggs will rise a bit while baking, so do not overfill. If there is not enough egg mixture, add more milk to the strata dish.

7. Cover and refrigerate for at least 6 hours, or overnight.

8. Bake uncovered at 325 degrees for one hour. Sprinkle with remaining cheddar cheese (if you really like cheese, you could even grate more than your reserved ¼ cup and sprinkle it on now too) and bake an additional 5 minutes.

9. Let stand 10 minutes before cutting and serving.

10. Book off a day in your calendar that will forever be referred to as “Strata Day”. You now have a new annual tradition. 

* Feel free to substitute for other vegetables, such as asparagus, red peppers, mushrooms, etc.

Line your pan with the leftover bread pieces (left)

Strata is a classic brunch dish, and, as mentioned in the recipe, this dish needs to be refrigerated for at least 6 hours before baking (this lets the flavours soak in). Strata is perfect to make the night before a special brunch – I hear next Sunday may be a special day (December 25, isn't it?), or there’s always New Year’s Day… it’s pretty nice to wake up in the morning and just turn on the oven and not have to do any other work until the strata is ready to eat!

Happy Eating!

Caroline

Mini Caprese Salad

Dear Readers - I'm going to go ahead and make it official: holiday season 2011 is upon us in full force. Unfortunately we haven't had the Christmasy weather yet to match the season - but, in addition to all the pre-Christmas sales, holiday drinks at your favourite coffeeshops, and Christmas movies constantly on TV, the holiday parties are here now too!

Now, if you happen to get invited to a holiday party on a week night, when you know, for example, that you have to work and you won't be home till at least 6, but the party starts at 7, do not despair. I have the perfect holiday appetizer for you! It's red, white and green - so pretty and festive - and will take you no longer than 10 minutes to prepare! It's also easy to eat with one hand while holding your glass of pinot grigio in the other. Oh, and it tastes pretty darn good too - but I've already convinced you that this is what you'll be making to take to your next holiday festivities, haven't I?

Now, I know this recipe is very similar to the first course of the Italian feast Jo and I made back in October (see here), but you really must appreciate the fact that this is a mini version. Without the key use of a toothpick, you really would not be able to eat this appetizer and mingle at the same time.

THE RECIPE:

32 mini mini bocconcini cheese (apparently bocconcini comes in many different sizes - pearls will be too small, just one "mini" will be too big)
Olive oil and balsamic vinegar, to taste
16 cherry tomatoes, halved
fresh basil, washed and cut
toothpicks (with a fun fringe on the end, if you dare)

1. Toss the bocconcini in olive oil and balsamic vinegar and leave to marinate while you prepare the rest of the ingredients.
2. Cut your tomatoes in half
3. Assemble on toothpick: slide tomato half on first, then fold basil leaf and slide on next, and finish with the mini mini ball of bocconcini.
4. Arrange on pretty platter and wow your host/hostess with your culinary and artistic ability!

And yes, in case you were wondering I did make it to that holiday party on time after work the other day - the bigger struggle has been finding the time to share this holiday gem with you all!

Happy Holiday-Party-Eating!

Caroline

Homemade Dog Biscuits

Well readers, this one's for the dogs... literally. 

This is a... less conventional holiday tradition in my family, but for about as long as I can remember every year my sister, Brittany, and I have made dog biscuits for our friends and family. The funny part is we've never had a dog. Call it living vicariously through others/baking, if you will. 

Now I know when you think "Holiday Baking", dog biscuits are not the first thing that come to mind. Lets be serious they are probably the LAST thing on your mind, considering all the delicious holiday cookies and cakes to be made! But give it some thought. Imagine, kindhearted readers, that you are a dog. At Christmas-time. All around you are the smells and sights of tasty Christmas-y things! Cookies, and turkeys, and cakes, and pies! It would be torture! Don't you think the lil pups deserve a special treat too? Enter Homemade Dog Biscuits!! 

This is yet another recipe hailing from a kids craft-type book (see: Chocolate Chip Banana Bread). In this case the book is "Gifts Kids Can Make", by Sheila McGraw. It's awesome and also TOTALLY 90s.... 

Nothing says 90s like a bedazzled denim purse

That was fun! Anyway, you can tell we always use this book for the dog biscuit recipe because it opens right to that page every time (I can't help but think it's some Harry Potter stylz magic - nerd, I know). So here it is: 

THE RECIPE:

1 1/4 cup flour

1 package (1/4 cup) orange powdered cheese - a.k.a. buy yourself some KD (or some generic version) and steal the cheese from that! 

2 tbsp chopped parsley (the book claims its good for your dog - I just like that it adds little green freckles to the biscuits)

1/4 cup of water

1 egg

Milk 

1. Preheat your oven to 350 degrees. In a bowl, mix together the flour, cheese powder, and parsley. 

2. Beat egg and mix it into the water. Then add the water/egg mixture into the bowl of dry ingredients. 

3. With a mixing spoon (I find a spatula works the best), begin to blend everything together. It's going to be tricky and you will eventually have to get your hands in there and do a bit of kneading to get everything completely blended and formed into a ball. Keep in mind the mixture should be stiff and elastic-y, if it feels too sticky add more flour.

I give you... The Dough!

I have a problem, dear readers... it's called:
"I like photos of raw eggs too much".
(see: Chocolate Chip Cookies)

4. Sprinkle flour onto a flat surface and roll out the dough until it's about half a centimeter thick (roll the dough like you MEAN it! It likes to bounce back into shape). 

5. Get yourself a fun dog bone shaped cookie cutter and cut out the dough. In the book, they handcraft their cookies into little croissants, bagels, and egg bread (they even decorate them with poppyseeds!) but I honestly like the simple bone shape better and also you get way more cookies out of it!

6. Line cookie sheets with parchment paper and position your biscuits on it. They won't spread so get em' nice and cozy on there (especially, if like me, you make a double batch). 

7. Brush the biscuits with some milk before popping them in the oven - this helps them brown... not that it really matters, I don't think your dog with notice or care whether or not his biscuits are browned. 

[Funny story, I 100% forgot to do this while baking my own dog biscuits so improvised and did it randomly in the middle of them baking... then just now I forgot to type it into the recipe steps and had to come back and add it in]. 

8. Bake at 350 degrees for 20 minutes (rotate your cookie sheets if you use more than one), then turn the oven down to 200 degrees and continue to bake for about 60 minutes. 

9. Remove biscuits and allow them to cool and harden! (Because who wants chewy dog biscuits?)

Fresh out of the oven! They actually smell
good enough to eat!

Mid-Baking Milk Glazing - oops
Photo Cred: Dad

This recipe makes about 20 small-ish dog biscuits, but it really depends on what size cookie cutter you are using. I always make a double-batch (what else is new right?) 

Dear readers it's now that I come to the sad part of this blog post... for the past few years I have always gone to one store *cough*SolutionsatYongeandEglinton*cough* and bought those cute Chinese Take-Out boxes to put the bog biscuits in! They're cheap AND fun! But when I went to buy some today.... they had DISCONTINUED THEM! Needless to say I was a little more than peeved. Anyway, I bought a somewhat-decent-ok substitute. 

Biscuits all wrapped up for the season!

F.Y.I. if any of you are questioning why I would put a recipe for dog biscuits on a food blog (intended for human food...) then if you muuuust know you COULD technically eat these and they actually kind of smell delicious while they're baking (imagine if you made Kraft Dinner... then baked it in the oven! Yum!) 

And one more thing, just for fun!! This is currently my favorite dog video, and I watch it daily as a sort of personal torture because I want a bulldog SO badly!! If this doesn't melt your heart I am convinced you have no soul. 

I'd say happy eating but perhaps Happy Dog-Treating is more appropriate? I promise your dog will love you just a little bit more if you make these :) 

Jo 

Shortbread Toblerone Cookies

Simply put, these cookies are basic shortbread with chunks of Toblerone chocolate on top or mixed in to the dough. What these cookies really are though, are the most tasty, most idiot-proof, and most instantly popular cookies in the entire world. It's pretty much a proven fact - tests have been conducted; stats have been compiled. 

In the Rance family, these cookies also mark the holiday season. First popularized at the Rance family Christmas brunch (or as we like to call it: the day we get to eat Judy's Strata - see recipe here!!), these cookies quickly became a go-to recipe for holiday parties, presents, and pleasant nights in, curled up watching Love Actually.

If there is one recipe from this food blog that you try - it has to be this one. These cookies are so buttery soft and delicious and so easy to make that you really have no excuse not to at least try them. We also concluded, while baking this afternoon, how unfortunate it is that all of you lovely readers wouldn't be able to smell the cookies baking... because it's really one of the best parts. Bake them and smell it for yourselves!! And as if you need anymore reason as to why you should bake these cookies...

The cookies are complied of basically two star ingredients.... Butter and Toblerone.

Need we really say more?

THE RECIPE 

(Sidenote: this recipe is technically "doubled", so if you want less cookies feel free to halve it... but once you realize how quickly these cookies disappear you'll know why the so-called "double" batch is our "standard" batch).

1 1/2 cups icing sugar
1 1/2 cups corn starch
2 cups flour
1 1/2 cups unsalted butter
Toblerone (you know that saying, "less is more"? That does not apply to this recipe at all).

1. It's best if you let your butter sit out at room temperature for a few hours before you bake the cookies. Once the butter is soft, cream the butter in a large bowl.
2. Sift icing sugar, corn starch and flour into the butter and continue to cream until all the ingredients are incorporated.
3. Form your dough into a large ball (this isn't necessary but will make it easier).
4. Roll dough into approximately 1-inch balls and place on parchment paper lined cookie trays.
5. Chop the Toblerone into bite-sized pieces - ours are between the size of a pea and a grape (Feel free to ignore our weird size reference - we really struggled with it). Press Toblerone pieces into the balls of dough, flattening the cookie slightly.
6. Bake in 325 degree oven for 20-25 mins, until golden brown around edges.

If you want to try something a little different, we also like to chop the Toblerone more finely and mix it into the dough rather than having a piece on top. This recipe is also great with chocolate chips and can be used to make cut-out cookies (which, as a further sidenote, are delicious dipped in melted chocolate).

Disclaimer: Allow cookies to cool before consuming. Through many failed attempts, we've finally learned that no matter how desperately you want to eat them fresh out of the oven, hot chocolate will always burn.

Disclaimer #2: Eat with caution. These cookies are addictive and it is easy to eat an entire batch in one sitting. To stop yourself, refer to how much butter is actually in them again.

Happy Eating!

Caroline and Jo