Lifestyle Portraits
for Seycove Dental
May 02, 2021
Homemade Gnocchi
for BCLiving
May 03, 2021
I started making gnocchi about a year and a half ago. It’s a great Sunday afternoon activity as it’s a bit of work, but oh-so worth it. Usually, you find gnocchi on the store shelf in a sealed plastic package and it’s gummy and just doesn’t satisfy the itch.
When you make it from scratch, you can roll them in bulk and freeze them, so you have some fresh ones for dinner that night, and then the next time you want it, just pull the bag out of the freezer and toss some handfuls in the pot.
The soak up the sauce they’re in so well, be it pesto, alfredo, or – my mom even says she makes them into a mac-and-cheese. Um, yum.
Makes about 60 Gnocchi (depending on the size you make them)
You can double this but mix in separate batches of the following.
INGREDIENTS:
- about 4 to 4 1/2 cups riced potato
- 1 tsp, or a bit more salt
- 2 tbsp extra virgin olive oil (more on hand)
- 2.5 cups all-purpose flour (make sure you get high quality flour)
INSTRUCTIONS:
Scrub and then pierce the potatoes a few times with a fork and bake either covered in foil or uncovered in the oven at 425 degrees, for at least 45mins, checking to see if they are done by piercing with a knife or fork. This should be easily done, or else they need more time.
Once the potatoes are cool enough to handle, rice them.
Usually if you’re using a ricer, there’s no need to peel, as it remains behind (like magic), if you’re mashing with a fork or masher, remove the peel.
Try not to over mash them as they will get gummy – but aim for no lumps – or else you’ll feel them in the gnocchi and they won’t blend.
Place the riced potatoes in a large bowl, and then add the flour, salt and olive oil.
Using your hands squeeze everything together until it makes a ball. If it’s too dry, it might need a bit more olive oil, and if it’s too sticky, give it a bit more flour.
Keep the dough covered with either a clean tea towel, or plastic wrap while you form the dumplings.
You’ll need about 1 to 2 tsp of the dough, rolled into a ball in your hands, and then roll it into an oblong shape.
The pattern that lots of gnocchi has can be achieved by rolling it down the backside of a fork, or buying a special board for them (they’re in expensive and save time and effort.
You don’t HAVE to do this step, but the ridges will help capture whatever sauce the gnocchi go into.
Plus, it’s prettier.
Place the gnocchi on a flat surface and keep it covered in the fridge as you go.
Because you’re making such a big batch, it’s a great idea to freeze some of it while you’re going through this effort.
To do so place them, separated, on a lined baking sheet flat for at least a few hours in the freezer, and then toss into an air tight container or baggie.
To cook it, place a pot with heavily salted water on the stove and bring to a boil, and then tossing the gnocchi in in batches. It’s done after about a minute of it floating to the top (whole process takes about 5 minutes). For the frozen gnocchi, it may take slightly longer to cook.
Toss in your favourite sauce. I may even try making a gnocchi pizza soon.
ENJOY!
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Jahmira in Front of a Rainbow Mural
April 20, 2021
Jackfruit Carnitas
for Environment 911
April 09, 2021
I’ve been trying out putting jackfruit in tacos for a while now, and have been slowly tweaking the recipes. For this one, I wanted to go more of a crispy carnitas style, instead of the ‘pulled-pork’ type style I usually make, and kick up the spice.
I find that jackfruit holds spice and marinade so well, and while real carnitas take a lot longer to sit and cook, jackfruit you can toss in sprinkle with spice and you’re good!
Top these in tacos however you’d like - I used coleslaw and vegan lime crema. But you don’t even need to make them into tacos. The next time I do it, I’m going to throw them in a salad, and maybe make a breakfast burrito!
Makes Approx. 2 Cups
INGREDIENTS:
- approx. 400g of jackfruit (in water) - drained and pressed
- 2 tbsp olive oil
- 4 large cloves of garlic, minced
- 1 large shallot or small red onion – finely chopped
- 1 tablespoon chipotle powder
- 2 teaspoons cumin
- 1 teaspoon pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 tsp oregano
- 1 tbsp of Braggs liquid amino (or low sodium soy sauce)
- ½ tsp brown sugar
INSTRUCTIONS:
Cut and breakdown the jackfruit as much as possible. There are a few tough parts that usually need to be chopped. Depending on the brand, some jackfruit may be wetter than others, so you can press it the way you would with tofu.
Mix the brown sugar, cumin, paprika, salt and pepper, chilli powder and oregano in a small bowl together.
In a cast iron pan (or other large skillet), heat 1 tbsp of the olive oil over medium heat.
Sauté the onion or shallot for 2 minutes, before adding the minced garlic, until onions are soft and garlic is fragrant.
Add the jackfruit and the Braggs/soy, and stir to mix with the onion and garlic. Continue to cook for a few minutes to make sure any extra water is evaporating, and then add the 2nd tbsp of olive oil, and sprinkle with the spice/sugar mix, stirring until well coated.
After a minute or two of cooking, and when it seems to be crisping up, taste for seasoning and add more as necessary.
If you really want a bit of extra crisp, and you’re using a cast iron pan, you can broil the mix for a minute or two (or place it on a baking sheet and do the same).
Serve on tacos, or in whatever vessel you like!
Vegan Stroganoff
for Environment911.org
March 12, 2021
Traditional Beef Stroganoff gets a vegan twist with this all-mushroom version of the classic dish
There was a restaurant in my neighborhood that made a Chicken Stroganoff years ago, and I think that was the last time I had Stroganoff. I don’t enjoy beef, and tend to eat vegetarian, but the other day I saw a photo of Stroganoff and thought: I bet I can veganize this.
The results were even better than I imagined. Not only was it quick and super easy, but it was also hearty and filling—and I used a mix of mushrooms that I really enjoyed (I can’t wait to try it with seasonal ones like morels and chanterelles).
INGREDIENTS
- 2 tablespoons vegan butter
- 1 shallot, finely chopped
- 2 to 3 garlic cloves, minced
- 2 cups mushrooms, cleaned, chopped, variety of your choice
- 1/4 cup dry white wine
- 3/4 cup vegetable stock
- 2 tsp vegan Worcestershire sauce
- 2 tbsp flour
- Fresh thyme (or dried)
- 1/4 cup plain vegan yogurt or sour cream
- Salt and pepper
- 4 oz pasta, your choice, but a wide noodle is best (and make sure it doesn’t contain eggs if you're doing strictly vegan)
- 1 tbsp parsley, chopped
INSTRUCTIONS
Fill a large pot with salted water and bring to a boil. Add the pasta and cook until just al dente.
While the pasta is cooking, melt the vegan butter in a large skillet over medium heat. Add the shallot and sauté for a few minutes, then add the garlic, thyme and the mushrooms.
Continue cooking until the mushrooms have softened (5 minutess or more, depending on the type of mushrooms used).
Add the white wine and deglaze the pan, then simmer.
In a bowl, whisk the flour with the stock and Worcestershire sauce until smooth. Then add to the skillet gradually, whisking as you go until incorporated, and the sauce begins to thicken.
Remove from heat and let stand for a minute, and then add in the vegan yogurt or sour cream, salt and pepper, cooked pasta and stir together.
Season to taste (add more thyme or salt and pepper if needed), then plate and top with chopped parsley.
Makes 2 servings
My heart is heavy once again - we lost Indy last week.
Though he wasn't mine (I walked him frequently for his humans), the amount of time I got to spend with him over the last 2.5 years brought me such joy.
He'll never know how much he helped me through 2020 and isolation. When I couldn't see people I still got to see him and it was something to look forward to. He was and excellent model and was always up for a photo shoot, in between endless ball tosses.
I'll miss his snuggles, his excited squeaks when I showed up at his door, and his handsome face and rotating bowties.
You were a very good boy, Indyman.
March 10, 2021