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Nourish – Quinoa Crunch Cereal

Nourish – Quinoa Crunch Cereal

Welcome to the Nourish cookbook review, blog hop and giveaway! Join myself and 18 Canadian bloggers as we share some spectacular recipes and a chance to win your own copy of Nourish.

Nourish cookbook review on Nutmeg Disrupted

I was beyond thrilled to get my hands on a copy of Nourish. When I heard about the premise behind the recipes for Nourish I was excited. If you have ever wanted to get more seeds, nuts and beans into your cooking this is the book for you! I cook with all 3 and to have a book dedicated to whole food recipes incorporating them, that is a cookbook I know I am going to use and enjoy.

Snack from the cookbook Nourish on Nutmeg Disrupted

Enjoy some Spicy Roasted Chickpeas, Curried Tomato & Lentil Dal Dip, a Frozen Fruit Smoothie and some Spicy & Sweet Toasted Seeds! (pictured above)

This fantastic book is a collaboration from Nettie Cronish, chef, instructor and cookbook author  & Cara Rosenbloom, Registered Dietitian. And what a spectacular collaboration it is!

Nourish is packed full of information about seeds, nuts and beans. From preparation methods to cooking times, descriptions of seeds, nuts and beans and the health benefits they all bring to the table. As well and a handy shopping list and how to shop for a healthy kitchen and pantry. I found it very informative and took a lot away from the suggestions.

Nourish is a combination of regular, vegetarian and vegan recipes, which I love. We are meat eaters in my home but enjoy vegetarian and vegan dishes often. If you have never tried vegan dishes before I encourage you to try a few. In my experience they are some of the most flavourful dishes I have eaten. It is easy to eat healthy when you have amazing recipes.

Quinoa Crunch Cereal from Nourish on Nutmeg Disrutped

Always looking for new breakfast ideas I had to try the Quinoa Crunch Cereal. If you have never tried toasted quinoa you are missing out. It gets a unique nutty flavour and the crunch is fantastic. Mix that with almonds and sunflower seeds with a touch of maple syrup and you have a sweet toasty almost buttery topping for yogurt, as a cereal or just by the handful! This far exceed my expectations. I keep opening the container for nibbles and the aroma is fabulous.

Quinoa Crunch Cereal

2 cups (500ml) quinoa, rinsed

1 cup (250ml) sliced, raw almonds

1/4 cup (60ml) raw sesame seeds

2 tablespoons (30ml) pure maple syrup

2 tablespoons (30ml) organic canola oil

  1. Preheat the oven to 375F (190C). Line a rimed baking sheet with parchment paper.
  2. In a medium bowl, mix together quinoa, almonds, sesame seeds, maple syrup and oil. Spread on prepared baking sheet.
  3. Bake until toasty and fragrant, 10 – 12 minutes.
  4. Transfer to a bowl and let cool completely.
  5. Store cereal in an airtight container at room temperature for up to 1 month. Serve atop yogurt or with milk.

Quinoa crunch cereal from Nourish on Nutmeg Disrupted

Be sure to check out the entire amazing #NourishBloggers team below to see more amazing dishes from Nourish and multiple chances to win your own copy of Nourish.

Heather from The Tasty Gardener

Kelly from Kelly Neil Photography

Tiffany from Eating Niagara

Hilary from Cocoa Bean, the Vegetable

Regina from Leelalicious

Gwen from Devour and Conquer

Erin from How to Eat

Jo-Anna from A Pretty Life in the Suburbs

Stephanie from Kitchen Frolic

Caroline from Do it All Working Mom

Libby from Libby Roach

Katrina from Kitchen Trials

Laureen from Art and the Kitchen

Emily from Best of this Life

Lauren from Lauren Follet Nutrition

Zannat from Food for Happiness

Sarah from Kiwi and Bean

Charmian from The Messy Baker

Thank you Whitecap Publishing for supplying the complementary copy of Nourish for this review and for the giveway!  All opinions are my own. And a big thank you to Heather for asking me to participate.

I hope you enjoy it as much as I have. Best of luck to all who enter.

To enter: Post a blog comment below answering the following question – What is your favourite dish using nuts or seeds?

a Rafflecopter giveaway

 

 

 

 

 

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside.

No purchase necessary to enter. 

Giveaway will run from Wednesday, May 4, 2016 at 12:01am to end on Wednesday, May 11, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond.  If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. 

Prize value is approximately $30CDN.

 Spicy Roasted Chickpeas from Nourish on Nutmeg Disrupted

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Crispy Roasted Lentils

Crispy Roasted Lentils

Looking for something different to snack on I hit the cupboard in search of potential said snack. I had such good success with the crispy maple red lentils I thought I would try my hand at a savory version. But looking for something with a bit more bite I decide to go with green lentils.

Wanting a good hit of flavor I started thinking I wanted garlic involved. Pure garlic is fantastic but it doesn’t always agree with me. Not true of roasted garlic.

To roast garlic turn the oven to 350 degrees. Grab a sheet of foil large enough to wrap 2 -3 heads of garlic. Trim the bottom end of the bulbs of garlic just exposing the inside of the cloves. Season with salt and pepper and drizzle with oil. Wrap and pop the bundle into the oven.

Now to get some lentils cooking. Just place some in a pot and cover with water. Bring to a boil then turn down and simmer. Start checking for doneness after 20 minutes. You want them to have a bit of bite, not completely soft. Once they are at that point put them into a colander and rinse with cold water to stop the cooking process.

Making Crispy Roasted Lentils on Nutmeg Disrupted

Get a large cookie sheet covered with either parchment paper to foil. Set aside.

Check the garlic after 40 minutes, it should have a nice toasted appearance. Remove from the oven and drizzle the oil from the package over the lentils. Stir well to coat.

Roasted Garlic on Nutmeg Disrupted

 

Turn up the oven to 400 degrees.

Take a head of garlic, careful, it will be hot. I used a double layer of paper towel to hold it. Now give it a bit of a squeeze and rub the entire surface of the cookie sheet coating it with the roasted garlic.

Making Crispy Roasted Lenitls on Nutmeg Disrupted

Save the other two heads for another use, I like it in hummus.

Spread the lentils out on the cookie sheet. Roast in the oven for up to 40 minutes stirring occasionally.

Store in a cover jar. They are ready for snacking, adding to salads or adding to any dish that could use a bit of crunch.

Crispy Roasted Lentils

 

 

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Red Lentil Bacon Corn Fritters

Red Lentil Bacon Corn Fritters

I have had a lot of fun experimenting with lentils these past few weeks. And my lentil infatuation is just as strong as it has always been. Though I am looking at them in a whole new light.

Next up is my freestyle entry for the Canadian Lentil contest with the deadline for entries just under 24 hours from tonight.

*Update: I am very pleased to announce my recipe for Red Lentil Bacon Corn Fritters was the runner up in the Canadian Lentils Recipe Revolution contest! *

My recipe choices have been quite the discussion during morning coffee at work with my bosses, everyone has made suggestions as to what I should make next. I forsee a lentil feast at our next managers dinner.

So without further ado…. I present,  Red Lentil Bacon Corn Fritters.

3/4 cup of red lentil  flour (directions for making the lentil flour can be found in my previous post for Lentil Coconut Shrimp Tacos)

1 tablespoon of all purpose flour

2 tablespoons of cornmeal

1 tablespoon sugar

1 1/2 teaspoon of baking powder

1/4 teaspoon cayenne

1/2 cup of milk

1 large egg

1 can of corn kernals

1 strips of bacon, chopped and fried

Vegetable oil, for frying

In a large bowl, stir together flours, cornmeal, sugar, baking powder and cayenne.

Making Red Lentil Bacon Corn Fritters

Add milk and egg to flour mixture and stir together to create a batter. Add corn and bacon and fold to combine. Let rest for 5 minutes.

Heat 4 inches oil in a large heavy-bottomed pot over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using  two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt.

.Red Lentil Bacon Corn Fritters on Nutmeg Disrupted

I served them with maple syrup. Depending on your mood and menu you could serve them with a variety of sauces or dips.

 

 

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Lentil Coconut Shrimp Tacos

Lentil Coconut Shrimp Tacos

If you have checked out the recipes being created for the Canadian Lentils contest you’ll notice how creative everyone is getting. Keeping that in mind I wanted to kick my entrée recipe up a notch. Something quick, easy and crazy delicious!

The pineapple in store right now is absolutely gorgeous so I started with that in mind. Thinking I want a lot of color in the dish pineapple salsa seemed the perfect choice. One of my favourite things to go with pineapple is coconut. The rest fell into place after that.

I ground red lentils into a flour and Lentil Coconut Shrimp was born. Nesteled in a nice lightly fried tortilla with a gorgeous pineapple salsa and finished with a squeeze of fresh lime to make a sweet tart crunchy taco. Total hand held perfection.

Red Lentil Coconut Shrimp Tacos

Lentil Flour

1 cup of red lentils

blender

making red lentil flour on Nutmeg Disrupted

Place the lentils into a blend and process until it become fine like flour.

Re Lentil flour from Nutmeg Disrupted

Set aside.

 

Lentil Coconut Shrimp

1 pound of shrimp

1 cup of lentil flour

1 cup of cornstarch

5 teaspoons of baking powder

1/4 teaspoon of salt

1/4 teaspoon of cayenne

1 1/4 cups of coconut water

1/2 teaspoon of oil

2 1/2 cups of shredded coconut

1 lime, cut into wedges

In a medium sized bowl combine the flour, cornstarch, baking powder, salt and cayenne. wisk in the water and oil, mixing until smooth.

Place the coconut into a bowl. Dip the coconut into the batter then coat it in with the coconut. Set in a bowl, battering and coating all the shrimp.

Using a large skillet heat oil to 375 degrees. Fry the tortillas until lightly browned, flip over and fry until the second side is browned. Using tongs take the tortilla and drape it over the handle of a wooden spoon suspended over a large bowl shaping it into a traditional taco shape.

Fryiing tortilla for Lentil Coconut Shrimp Tacos on Nutmeg Disrupted

Fry all tortillas.  Now fry shrimp a handful at a time until golden brown.

Lentil coconut shrimp for tacos on Nutmeg Disrupted

Drain on paper towel.

To build the tacos.

Lentil Coconut Shrimp Tacos from Nutmeg Disrupted

Add some greens down the center of a fried tortilla, ie:  chopped kale, lettuce, shaved brussel sprouts, whatever you have on hand and enjoy. Place a large spoonful of pineapple salsa on top of the greens. Top with lentil coconut shrimp! Squeeze a wedge of lime over the taco.

Pineapple Salsa

2 cups of fresh pineapple – chopped

1/2 of a red pepper – chopped

1/4 cup of onion, white or red – diced

handful of fresh parsley, chopped

1 clove of garlic, crushed

fresh lime juice

salt to taste

Pineapple salsa on Nutmeg Disrupted

Combine everything in a bowl adding salt at the end to taste. Serve in Lentil Coconut Tacos.

Be sure to check out my dessert entry Crispy Maple Lentil Crème Brulee. It is as good as it sounds!

 

 

 

 

 

 

 

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Crispy Maple Lentil Crème Brulee

Crispy Maple Lentil Crème Brulee

It is that time of year again, the annual Canadian Lentil contest! I use lentils year round so am always excited about this contest! I also look forward to it as it pushes me to think outside of the box as to how I can use lentils.

For the dessert round I am going fancy. It is actually the first time I have ever made Crème Brulee. It is quick and easy yet is such a striking elegant dessert.

Now from the reading I have done one of the best parts of creme brulee is the hard sugar layer you crack through to get to the creamy custard. My thoughts were to take this layer up a notch. I set forth to make a batch of maple candied lentils to go on top of the maple custard.

You can make the lentils while the creme brulee is cooling in the fridge.

Crème Brulee

2 1/4 cups (560 ml) 35% cream

1 tablespoon of pure maple syrup

1 teaspoon of vanilla

5 egg yolks

1/4 cup of sugar

1/4 cup of sugar for the finishing of the crème brulee

1/2 cup of crispy maple lentils

Preheat the oven to  325 ºF. In a saucepan, heat the cream for 5 minutes with the maple syrup and vanilla.

In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 3/4 cup  crème brulee dishes.

Bake in a water bath. To do this, place the dishes in a baking dish. Pour hot water 3/4 up the sides of the dishes. Bake for 40 minutes.

Let cool and refrigerate to chill completely.

Creme Brulee from Nutmeg Disrupted

To finish sprinkle with the additional sugar and caramelize quickly with a kitchen torch.

Creme Brulee from Nutmeg Disrupted

Once the sugar layer has been torched and it still sticky sprinkle with a layer of the crispy maple lentils.

Crispy Maple Lentil Creme Brulee from Nutmeg Disrupted

Enjoy immediately!

Maple Candied Red Lentils

2 cups of red lentils

3 1/2 cups of water

3/4 cup of brown sugar

1/2 cup of butter

1/4 cup of maple syrup

Place the lentils and water into a medium sized pot. Bring to a boil and cook for 8-9 minutes testing around the 7 minute mark. You do not want to over cook the lentils, soft with a bit of bite is the goal here. Once they are cooked strain in a fine mesh strainer.

Making Cripsy Maple Lentils on Nutmeg Disrupted

Place back into the pot with the butter, sugar and syrup an cook over low heat for 5 minutes.

Making Crispy Maple Lentils on Nutmeg Disrupted

Strain again with the fine mesh strainer and allow to cool.

Making Crispy Maple Lentils on Nutmeg Disrupted

Once cool spread the lentils on two parchment lined cookie sheets to the thin layer. Place in a  325 ºF oven. Check every 10 minutes stirring the lentils and rotating the pans between the shelves. Once they start to brown turn the oven off and let the lentils finish drying.

Crispy Maple Lentils from Nutmeg Disrupted

Store in a covered container.

You can use Candied Maple Lentils in granola, on salads or anywhere you want to add a touch of crunch to.

 

 

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