No Fish Were Harmed in the Making of this Chowder

  
One of the great things about this time of year is the fantastic selection of vegetables. Although it isn’t tomato season quite yet on the coast, everything else on this tray came from our garden: red onions, pattypan squash, and turnip. Diced with our own oregano and a splash of olive oil and vinegar, we roasted this tray for 30 minutes at 400F, then let them rest in the oven 30 minutes or so while we boiled water and made pasta. Half the batch formed our pasta topping, so then today…what to do with the leftovers?

  

We diced a potato and cooked it in 2c water until tender (about 6 minutes). To this we added the 2c roasted veg, and an equal amount of 1% milk (plant milk would work just as well). Heat until piping hot and serve with a sprinkle of smoked paprika and basil on top.

Smooth move!

  We had an amazing weekend, including dinner with some good friends from Montreal. Of course the weekend hi jinks take their toll, so Monday’s a great opportunity to get back on track with healthier choices. That included an early morning workout and this fabulous smoothie (for 2):
1 stalk celery

2 nectarines

1 Clementine

2 small bananas 

500 ml/2c almond milk, unsweetened

125ml/1/2c plain fat free yogurt

15ml/1T sunflower seeds, unsalted 

30ml/2T peanut butter 

Blend until smooth and enjoy!

This is how we roll…

  
Buns? Or rolls? Growing up we called them hamburger rolls. But now that we are more selective about what we eat, our favourites are these whole wheat sun dried tomato rolls.

They’re great on their own, or filled with cheese, hummus, or a burger. This morning we filled them with home grown greens (lettuce, mustard, romaine, beet, kale) and a couple of slices of tomato. Then we added a soft cooked egg, some sharp cheddar, and a smear of Dijon. Magic!

  Q

No Toast? Try Rost(i)…

Not wanting to heat up the kitchen to make bread, potatoes were just the ticket for today’s breakfast. We’re keeping an eye on the Open Championship while we catch up on our reading.

To make this:   

We grated two potatoes and chopped some greens, green onions, and herbs from our garden. In a well seasoned or nonstick pan with just a touch of olive oil, we cooked them until they were getting golden. A flip (messy is okay) and we added an egg for each. Once more over easy, we served them with some avocado and tomato, and a sprinkle of smoked paprika. They were, in a word, the breakfast of Champions.

A Berry Good Breakfast

We have been travelling for more than a week now, so it was lovely to wake up and pick these beauties for breakfast. They are marvelously juicy, which reminds me just how much water, nutrients and freshness are lost in berries that are transported to the store. More than anything, that’s why local is important. Local = life.

These are the things for which we are grateful. It could only be better if our boys and girls were here to share.

  

Happy Canada Day Breakfast, Eh?

   
   
Delicious. That is all. 

If she’s lucky, the girl will have one of these with her soup…

  Our daughter is coming tomorrow for a visit, in advance of her anniversary party. She tells me she’s sick, so soup will be in order. If we aren’t too greedy, she might get one of these as well.

These sun dried tomato olive herb buns are adapted from an old favourite, the Weight Watchers New Complete Cookbook. I love that there is no added sugar or and very little oil. We switched up the flour to 100% whole wheat and added olives when I ran out of tomato pieces.  I also shaped them like burger buns so they would be great for sandwiches of all kinds. All the fresh herbs are from our garden, and we skipped the salt. For a vegan version, simply omit the egg white glaze. Makes 12.

2c/500 ml boiling water

6 sun dried tomato halves, not oil packed, cut in slivers

6 stuffed olives, chopped

1T/15ml yeast

875ml/3.5c whole wheat flour

1/4 c chopped herbs (I used rosemary, oregano and thyme)

1 beaten egg white

In a 2 c glass measure, pour boiling water over tomatoes and let stand about 5 minutes. Then scoop them out with a slotted spoon into another dish and set aside for later. Pour off enough liquid from the measuring cup so you have 310ml/1-1/4c and let it cool to lukewarm.

Sprinkle the yeast over the lukewarm tomato water and let stand until foamy, about 10 minutes.

Measure flour into a large bowl. Stir yeast mixture with a fork, then with a wooden or silicone spoon, mix it all at once into the flour, stirring until it mostly cleans away from the sides of the bowl. 

Scrape onto a lightly floured surface and knead about 30 times until smooth. Shape into a ball.

Spray your mostly-clean bowl with cooking spray or coat with a very light coating of olive oil. Put your ball of dough in it and cover with a clean tea towel. Let rise in a warm place about an hour, until doubled. (Honestly it was quite chilly in the kitchen today but it worked fine).

Punch down the dough then knead in the herbs, tomatoes, and olives until well distributed. 

Divide into 12 pieces and on a lightly floured surface, pat each into a circle about the size of a burger bun. Place on cookie sheets on parchment or Silpats, about 3 fingers apart, and cover again. Let rise for another hour. Notice how if you are working on something at your desk in the home office, the buns summon you to take a regular break to move around.

Preheat the oven to 400F /200C/ Gas mark 6. Brush tops with egg white if you are using it, and bake for about 20 minutes until golden brown and they sound hollow when tapped on the bottom. 

Remove from the pan and cool on a rack.