Quick Radish and Onion Pickles

I think I know what you are thinking and I’m hoping to change that. ‘I don’t like radishes there is no way these could be good.’ I’m here to tell you these are damn good and effortless to make on hot days. You can serve them with any meal, add them to potato salad, layer onto sandwiches, or as a side condiment with cold Asian inspired noodle dishes.

A lot of people don’t know what to do with radishes, but they are great to snack on, beautiful in salads and on sandwiches. They add crunch, color and a peppery after-burn that makes radishes so unique yet unfortunately radishes are often overlooked. I know a lot of my friends have CSA (Community Supported Agriculture) weekly shares and in Nova Scotia, at least, radishes are usually on the Spring into Summer menu.

If you are not convinced I have to say that these pickles are a great intro to becoming a radish convert. They are crunchy, spicy, a bit sour and salty and really add a special something to anything they are added too. ;

These pickles are easy to customize, swap out apple cider vinegar for rice vinegar and add ginger or five-spice. Omit the garlic and onions, add pickling seasoning, the possibilities are endless.

Quick Radish and Onion Pickles

• 1 bunch of radishes, clean stemmed and cut into 1/4″ discs (about 1+1/2 cups when sliced)
• 1/2 a small onion, skinned and cut into half moons
• 2 garlic cloves roughly chopped
• 1/4 cup of raw apple cider vinegar (I used Bragg’s)
• 1/2 cup of boiling water
• 8-10 whole peppercorns
• 1 tsp coarse sea salt

Method

Wash, trim and slice the radishes and onions and add to a heat proof and sealable container. I used a washed pasta sauce bottle.

Peel and roughly chop garlic and add to the container with the radishes. Add in peppercorns and salt and apple cider vinegar and shake.

Boil water in a kettle and measure out 1/2 cup to add to the mix. Stir with a spoon and let steep, loosely covered, until the pickles return to room temperature. Refrigerate for 2-3 hours or overnight. They will keep for up to a week.

Blueberry Curaco Mint Ice Pops

We celebrated my mothers birthday yesterday with a great lunch outdoors at aMano. Most of the fam-dam was there and we had some nice champagne on the patio. Afterwards we strolled down the waterfront, stopping at Sugah for hand paddled ice cream and adhesive moustaches. Yes fuzzy, stick on moustaches. It was Beth’s idea and we did get a few family pictures out of it but I haven’t seen what they look like yet so the one below (pre-stache) will have to do.

Today I’m back to reality, getting up early and doing my thing with the doggies then I was out to visit some friends. I walked a lot today to get some sun and it’s hot out people and I have decided I don’t want to cook. The weather is too nice to be inside and it’s too warm to heat up the kitchen. I’ve been making icy-cold protein shakes for breakfast followed by, iced teas and iced coffees, sometimes sparkling juices, water and popsicles. I’ve tucked into a variety of cold salads at night, as well as crisp beer and I’ve ordered a little take-out for good measure when I feel like sticking to the sofa and not moving.

So what do you make in the summer swelter? Popsicles of course. Adult popsicles made with blueberries, blue curaco, strawberries and mint. Refreshing, cold and perfect for steamy weather.

Blueberry Curaco Mint Ice Pops

• 1 +1/2 cup frozen blueberries or blueberries and strawberries
• 3/4 cup of orange juice
• 3/4 cup pineapple juice
• 4-5 leaves of fresh mint
• 1.5 ounces of blue curaco or orange flavoured liqueur

Method

In a blender or in a large liquid measuring cup add all ingredients. Be sure not to add extra alcohol although you can switch up the blue curaco for another flavoured liqueur just do not add any more than 2 oz or you will have super weak slush.

Blend all ingredients until smooth. If you want a super smooth popsicle, strain contents of blender through a wire mesh sieve before pouring the liquid into molds. I didn’t strain mine but the seeds, skin and mint leaves rose to the top creating two different textures in the popsicle.

Pour strained or unstrained mixture into the molds, top, and place in the freezer for at least 8 hours, or overnight. Enjoy outside in the warm sun with a side of cool breeze.Life is good (and tasty).

Pink Lemonade Cupcakes

First and foremost Happy Birthday Mom who has a big Birthday to celebrate! Happy Birthdays on Fridays deserve happy cupcakes like these and now I can officially cross off a few things off my Summer Bucket List. I finally made some adult flavoured popsicles and experimented in making AJ some cold brewed iced tea (recipes to follow). Next I dove into making Pink Lemonade (cup)cakes and they turned out perfect!   

This recipe should make about 24 cupcakes but I got about 27 out of it.  I actually halved it and made two batches as my oven is itty-bitty and I can only fit one muffin tin in it at a time. I adapted this recipe (slightly) from a funky little blog called Mission Food which you should definitely check out! Victoria makes a great suggestion in her recipe to use egg whites if you prefer a pink cake as well. I used 2 whole eggs (instead) so my cakes resembled more of a standard vanilla cupcake than hers.

Pink Lemonade Cupcakes

recipe adapted from Mission Food’s Pink Lemonade Cupcakes

cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups granulated sugar
• 3/4 cup thawed, pink lemonade concentrate
• 1/2 cup vegetable oil
• 4 free-range egg whites or 2 free-range eggs
• 1/2 cup milk plus 1/2 tsp of apple cider vinegar
• a few drops of red food coloring
• 24-28 cupcake liners

pink lemonade icing

• 1 +1/4 cup of butter, softened
• 2 + 1/2 cups confectioners’ sugar,
• 4 tbs thawed, pink lemonade concentrate
• 1 tbs freshly squeezed lemon juice
• a pinch of salt
• red food coloring to taste

garnish (optional)

• 15 cocktail straws, cut in half
• 30 dehydrated lemon slices, candied lemon pieces or grapefruit gummy candies
• pink sugar
• 1/2 pint of red raspberries

Method

If you have a dehydrator make the dehydrated lemons the day before. I made two types, one was plain lemon slices, the other was lemon slices dipped in pink sugar before dehydrating. The pink sugar ones looked like candied lemons when done.

To make the pink sugar, take two tablespoons of granulated sugar and add to a small bowl. Drop one drop of red food coloring on the sugar and with a back of a teaspoon crush dyed sugar into the white sugar until evenly coloured.

To make the dehydrated lemons, wash two lemons and cut into half lengthwise.The cut each lemon half, into 1/4 inch thick moons.

If you made the pink sugar, dip one side of each lemon slice into the pink sugar.

Lay sugar side up on the dehydrator tray. Dry for 8-9 hours at 140F until candied or completely dry.

Make the cupcakes.

Adjust oven rack to the middle and pre-heat  to 350F. Prepare two muffin tins with cupcake liners.

In a liquid measuring cup combine milk and apple cider vinegar and let stand.

In a medium sized bowl, combine all dry ingredients. Set aside.

In a separate medium sized bowl add granulated sugar and pink lemonade and combine. Whisk in eggs and oil until smooth.

Add 1/2 of the dry mix to the wet mix and fold in until just combined. Gently mix in the soured milk, then add the remaining dry ingredients and continue to mix by hand until just smooth. Try not to over beat. Drop in additional food coloring to adjust the to the color of cake you would like, remember to add a little extra as the cake bake it lightens up.

Using a spatula and a 1/4 cup measure evenly scoop out batter into each cupcake liner filling 3/4 of the way full. Place in oven and bake 15-18 minutes depending on your oven.

Remove from the oven and let cool for a minute or two before transferring to a wire rack to cool. Once cupcakes have cooled to room temperature they are ready to ice, and decorate.

While cupcakes are cooling or baking, measure of one cup of butter for the icing and place in a medium sized bowl. Let butter come close to room temperature before making the icing.

With a hand mixer or a stand mixer, beat butter until smoothed out. Slowly add in icing sugar 1/2 cup at a time until all the sugar is used. Add pink lemonade, fresh  lemon juice and salt and beat until fluffy. Use extra red food colouring to get the colour you are looking for.

When cupcake are cooled enough, ice with pink lemonade icing. Insert half of cocktail straw and top with dehydrated lemon and a fresh raspberry.

Store in the fridge because the butter cream will melt. Let cupcakes rest at room temperature for about an hour before serving.

Marinated Kale, Romano Bean and Carrot Salad

I bring my lunch to work pretty much every day. It’s hard when you have a lot going on the eat healthy but it’s harder when you don’t pack a healthy lunch and you eat out. For that reason I’m always looking for shortcuts to quick, healthy and satisfying lunches that will keep me fueled through the work day.

Where it’s summer, I’m making salads. Quinoa salads, garden salads, couscous salads and now marinated kale salads!

Do you remember the first time you brought a salad to work and dressed it before you left? It was soggy and limp and most likely inedible. Or the multiple times you made a salad and forgot to bring dressing so either went without or had to beg for, borrow or buy one? Well kale can be dressed the night before and still be delicious the next day. In fact it can even last 48 hours refrigerated without wilting so much it’s inedible. Add some beans for protein and fibre and carrot for color and sweetness and we have the start of something good. Top with your choice of fresh ingredients before eating and you have a healthy, filling lunch that will get you through the day.

Marinated Kale, Romano Bean and Carrot Salad

• 2+ 1/2-3 cups organic kale,  washed and cut into ribbons
• 1 can of romano beans, rinsed and drained
• 1 cup of shredded carrot
• 2 green onions, sliced

dressing

• 2 tbs olive oil
• 1+1/2 tbs apple cider vinegar
• sea salt and pepper to taste

addtional toppings

• 1-2 tbs of flax seed
• diced tomatoes/cherry tomatoes
• diced avocado
• 1/4 cup of cooked quinoa
• fresh herbs
• fresh red pepper
• grilled eggplant
• chopped green olives
• pine nuts, walnuts or pecans
• croutons

Method

Wash and stem kale, roll up with finger tips and cut into ribbons not quite a chiffonade, you want them about 1/4″ width.

Place in a medium sized bowl with the rinsed and drained romano beans. Grate carrot and thinly slice green onions and add to bowl. Toss.

Make the dressing. In a small bowl whisk olive oil into apple cider vinegar and season with salt and pepper. Pour over greens and toss well until everything is coated.

Cover bowl and let sit overnight or at least for 2-3 hours. The salad will keep for two days. Makes 2 large or 4 small servings.

Prepare any add-ins the night before or set aside in a separate container so it’s ready to go when you are. I added chopped tomato and brought sourdough croutons to add later.

Trio Chardonnay and Local Strawberries

I fully expected it to downpour today. I woke up early, took the dogs out for a walk and it started to sprinkle. I rushed home to go to the gym and the rain stopped by the time I was done. It was overcast so I continued to organize my jewelry (over the door hanger from the dollarstore just improved my life 10 fold) and purge my closet. I swapped all my winter and fall clothes out, for bright and cheery, light and airy summer clothes.

I planned to break out the sewing machine today to make a framed holder (inspiration here, here and here) for my earrings but got distracted by a few upcoming birthdays and made a card and gift bag. All the sudden it was 8pm at night and I still had not even thought about getting a post together, so I guess here we are. After long busy days like this, you deserve a something delicious, for me it was a combo of local ripe strawberries and ice cold white wine.

Trio Chardonnay and Strawberries

Let’s start with the wine shall we?

The Trio Chardonnay is actually a blend of three grapes. Seventy percent chardonnay, and fifteen percent each pinot grigio and pinot blanc grapes. This blend tries to showcase the good bits of each grape variety. The chardonnays buttery and almond-like flavours are cut with the crisp and clean minerality of the pinot grigio and rounded out with the slight acidity and full fruit flavours of the pinot blanc. It’s a dry white wine that costs $15.99 at the NSLC and if you would like more tasting notes please visit there product details page here.

Trio is made by a winery in Chile called Concho Y Toro. In the Trio line they make multiple blends in both red and white and I have enjoyed each one I have tried. They also make the brand Casillero de Diablo which are good wines great price among many, many other choices to pick from that I am sure, are equally divine .

I love Chilean wine as I find you can get very good value wines at a lower price. As well as, most of the Chilean wines I’ve tried are either organically farmed or are eco-friendly and partake in sustainable farming, like Concho Y Toro.

Now on to the strawberries.

I acquired the most perfectly juicy and ripe locally grown strawberries. I’m not afraid to admit I ate one box to myself. Luckily I know me, and I bought two with plans for baking but I couldn’t force myself to in the heat. I want to, I just can’t… I mean have you seen Smitten Kitchen‘s Strawberries and Cream Biscuits???

So I washed, hulled and diced a few of these babies and added them to my glass of white wine and made a perfect, summery, lazy-girl-sangria.

Sure I could have added some hard liquor and some fizz, maybe some citrus but I don’t have time for those things. I have strawberries to eat and ‘Girls‘ to watch!