Eat Simply, Eat Well

Healthy recipes & tips to help you live the good life. by Ann Plough

Curry Hummus

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Curry Hummus with Kohlrabi, Red Pepper and Cucumber

Curry Hummus with Kohlrabi, Red Pepper and Cucumber

This time of year I am on the lookout for foods that I can pack in a little container or jar, shove in a bag, and haul with me on me next adventure outside somewhere. As soon as I have a free day, I’m up early, in the kitchen, throwing food into bags and containers and scuttling out the door to go and have some fun – which means a lot of what ends up in my belly this time of year doesn’t end up on these pages – because I forget to write it down and then it’s gone before I can photograph it and…and. But then there are those recipes which I just know I’ll make again and again, so sharing them here is an absolute must so that I have a record of them too!

Summer picnics along the trail

Summer picnics along the trail

Hummus always fits the bill for picnic fare so this time, I decided to mix things up a little by making a curry version of my standard hummus. This hummus is easy to make and goes well with crackers, cut up vegetables or as a spread on a nice piece of rustic sourdough.

Finnish summer nights are amazing

Finnish summer nights are amazing

We brought this along on a long walk through the woods recently, and happily dipped crunchy crackers into it as we listened to the birds sing in the trees overhead and watched the seagulls dip and soar in the wind across the sea. Outdoor experiences and food are inextricably linked for me, and I’d much rather get my protein fix through a lovely dip like this one than from some stale energy bar, anytime.

Whip this up in a few minutes, then go on – get outside! Summer days are short, and fleeting…

Curry Hummus

Curry Hummus

Curry Hummus

  • 1 can/1.5 cups cooked/3 dl cooked, low-sodium chickpeas + 2 tablespoons of the liquid
  • 1 tablespoon tahini
  • 1 banana shallot, peeled and roughly chopped
  • 1 clove garlic, peeled and cut in half
  • 1.5 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper (leave out if you want it less spicy)
  • 1.5 tablespoons fresh lemon juice
  • 1-2 tablespoons olive or sesame oil
  • salt to taste

Combine all ingredients in the bowl of a food processor and process until completely smooth. Taste. Add salt and additional cayenne pepper and chickpea liquid to suit your taste preferences. Use immediately or store for up to one week in the refrigerator.

Makes 1.5 cups / 3 dl

Pan-roasted Cauliflower with Roasted Smoked Garlic and Cilantro

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pan-roasted-cauliflower-garlic-cilantro

Here is a dish loaded with flavor that can be made ahead and refrigerated or served immediately. This pan-roasted cauliflower can be made as easily with frozen cauliflower as it can with fresh, with no compromise in flavor whatsoever. Serve it hot, straight from the pan, or cold; or reheat it as suits you. It makes a great side dish for any meat dish or alongside flavorful lentils or beans; it pairs well with a meat burger or a veggie burger; and really shines on a plate full of a variety of vegetables and salads – so make a huge pan and bring it to your next potluck.

If you don’t have smoked garlic, no stress. Just use fresh garlic as noted in the recipe, but less of it, and serve this dish up with pride. Or if you’re like me, you’ll dip your fork in again over and over until suddenly there is none to share but you are feeling inexplicably satiated and happy, and considering how soon you can make it again.

Pan-roasted Cauliflower with Smoked Garlic and Cilantro

  • 1/2 head fresh cauliflower cut into florets or 500g frozen cauliflower
  • 1 yellow onion, diced
  • 1 head smoked garlic, roasted (see note) or 6 cloves fresh garlic, minced
  • 1/4 cup fresh cilantro, leaves and stems chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground Cayenne pepper
  • 2 teaspoons lemon juice

Heat 1 teaspoon of oil in a pan over medium-high heat.  Add the onions and cook until the onions are soft and translucent. Add the cauliflower.  If using fresh cauliflower, add 2 tablespoons of water.  If using frozen cauliflower, no water is needed. Cover the pan with a lid and cook for 5 minutes. Remove lid and allow the cauliflower to continue to cook and the liquid to evaporate.  Use a spatula to flip the cauliflower occasionally as it begins to brown and crisp.

Once the cauliflower is nice and crisp, 5-7 minutes, remove from heat and stir in salt, roasted, smoked garlic and cilantro. Sprinkle with lemon juice and serve.

Serves 2-4 as a side dish.

Note: To roast the garlic, preheat oven to 200°C/400°F. Wrap an entire head of smoked garlic (or use normal garlic if you can’t find smoked) in aluminum foil. Place in the oven and bake for 40 minutes. Remove; allow to cool; then squeeze each of the garlic cloves out of their paper shell onto a plate. Roughly chop the garlic. If you are in a rush, you can simply chop the garlic and add it to the pan once most of the liquid has evaporated from the cauliflower. You won’t get the same depth of flavor, but it will be delicious nevertheless. You can also use regular garlic if you can’t find the smoked version for a slightly different flavor profile.

Pea, Mint, Feta & Whole Wheat Penne Pasta

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Pea, MInt, Feta & Whole Wheat Pasta

I always chuckle a little when I read articles in food magazines talking about Spring peas. In this part of the world (Finland), peas are very decidedly a Summer vegetable. I have peas just beginning to sprout on my windowsill now, and they have reached a soaring height of roughly 2 inches. I’m a long way from peas I can eat. Thankfully, frozen peas are a perfectly reasonable and healthy substitute as they are typically frozen very soon after harvesting and in some cases, may be better than the fresh peas in the pod that you may see on offer in your grocery store already.

Why? Because peas turn to starch shortly after they are picked, making really good peas hard to find unless you have a garden out back where you pick your own.

Have you ever purchased one of those brown paper bags full of peas, only to find that while some are fresh, juicy and tender as you’d hoped, there are always a few that are clearly past their prime – and a little woody? Those are old peas we’re talking about, and nobody really wants to eat them. Frozen peas, on the other hand, rarely disappoint. Just make sure you flash cook them. They don’t need more than a minute. Bring your water to a boil, toss in the frozen peas, let it boil again, drain, done & perfect.

spring-vegetables-feta_13May2015

But if as you are reading this you have an abundance of fresh peas, by all means, use them instead. Fresh peas are a rare and hard-to-beat treat. But the wind is indeed howling and beating rain against my window. There will be no fresh peas until July. But when mine begin to grow, I’ll be getting back to these magazines & blogs who’s recipes look mighty tempting – take a look:

With peas in the freezer and dried pasta in the cupboard (or rice if you want to go the risotto route instead), you can avoid the grocery stores on the days when the Spring wind and rain are howling around your ears, scurry on home straight after work, and get this dish on the table in just slightly more time then it takes your pasta to cook to al dente.

Not to mention, this is a really inexpensive option, especially if you have mint growing in your garden already – frozen peas come at a really friendly price, too. But there’s no compromise on flavor here. The ingredients list may be simple, but everything you need is in there to create a satisfying dish, right now.

I added in one special ingredient that is part of Spring around here. I stopped by the Herttoniemi CSA last week to pick up a few items. One of our local farmers was in sharing samples of what he called Winter garlic, Spring stems – planted last fall and just beginning to sprout. Timing is everything: I was offered a bundle to take home with me. If you have garlic in your garden or know someone who does, it’s definitely worth trying out. Just make sure to cook it only briefly so it’s freshness shines through. And if you live in Helsinki, the Herttoniemi CSA is selling it right now for a limited time. Tell Jyrkki and Olli I sent you.

winter-garlic-spring-stems_13May2015

Pea, Mint, Feta & Whole Wheat Penne Pasta

Bring 1.5 liters/ 1.5 quarts of water to a boil. Add:

  • 2 teaspoons of salt
  • 250 g whole wheat penne pasta

Cook roughly 10 minutes or until the pasta is al dente. Pour the frozen peas into the pot along with the pasta and continue to cook just long enough for the water to reach a boil. Scoop out 3/4 cup of the cooking water and reserve. Drain the pasta and peas through a colander and set aside for now.

Put the pot back on the heat.  Add:

  • 4 tablespoons olive oil
  • 2 green onions
  • 2 green Spring garlic (or two garlic cloves)
  • Cook until tender and just beginning to brown. Add in:
  • the cooked pasta and peas
  • 75g feta cheese, diced
  • 1/2 cup loosely packed mint leaves, roughly chopped
  • zest of one lemon
  • 2 teaspoons fresh lemon juice
  • 1/2 – 3/4 cup pasta water – start with a little and add if needed
  • 4 tablespoons grated good quality Parmesan cheese

Mix all of the ingredients together. Pour onto a serving platter and serve it to your soon-to-be-very-happy dining companions.

Serves 2 as a hearty meal.