Lightened up Tuna Panini

L'il Burnt Toast comes to lunch fairly often. Last week I invited her for what turned out to be "tuna day", where almost everything gracing the table seemed to contain tuna. There is my Tuna, White Bean Salad with Herb-Caper Pesto taking up the rear.

Many people feel that it is healthier to eat tuna packed in water instead of tuna packed in oil, yet it is generally agreed that tuna packed in oil has a better flavor and texture. However, it has been shown that tuna packed in oil mixed with 1 tablespoon of mayonnaise is actually lower in fat than tuna packed in spring water and mixed with 2 tablespoons of mayonnaise. Starting with tuna packed in oil allows people to use less mayonnaise to achieve the desired consistency and taste, thereby cutting down on fat and calories and providing a better tasting salad. Another fat-reducing option is rinsing tuna packed in oil with a small stream of water in a strainer to remove excess oil as I did here. This tuna salad uses balsamic vinegar for added flavour and no mayonnaise at all. Perfect for picnics and beach barbecues too!!!

North Americans eat canned tuna more than any other type of fish, but, it doesn't compare to the wonderfully firm, dense and meaty flavor and texture of fresh tuna. Both canned and fresh tuna are available throughout the year. December is the time to get fresh Hawaiian tuna. Tuna is found in the warm water areas of the Pacific, Atlantic and Indian Oceans as well as the Mediterranean Sea.

Even if it gets a bad "rap" I do love a homey tuna casserole once in a while and a lightened up version of a tuna salad can always be found on my table during the week!!!


** Lightened-Up Tuna Panini**

Printable Version

Two 6-ounce cans chunk tuna
1/4 cup finely diced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickles (optional)

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In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles.

Close the sandwiches and brush the outsides of the rolls lightly with olive oil.Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.

Cut the sandwiches in half and serve.

Serves 4

Roasted Pepper and Goat Cheese Pasta

The other day we took a trip to a small southern Okanagan Valley community surrounded by fruit orchards, fruit stands, local wineries, farmlands and rolling desert hills. The community of Oliver neighbours the Sonora Desert (Canada's only desert) thus enjoying an arid climate producing vineyards and orchards of apples, plums, cherries, pears and peaches.

The main purpose of our trip was to volunteer at the Okanagan Gleaners. This society takes vegetables that would normally have been wasted and turn them into soup mixes. They also process and dry apples and pears. The Okanagan Gleaners is run solely on volunteer power and donations. Volunteers are always welcome to come help for a day, a week, or a month! The society produces mainly dried soup mix packaged into "100-serving" sealed plastic bags. Seventy of these bags are sealed into drums and shipped to various agencies around the world for the hungry and needy children of the world. Of course since we were in prime southern wine country we also had our arms twisted and visited several wineries along the way and had an afternoon at the beach.

Vegetable growing season is in full swing so what better way to highlight the season by making a delicious pasta dish !!! Pureeing the roasted peppers into a sauce is an easy way to add a generous vegetable serving to a meal. Peppers are an excellent source of vitamin C, and when roasted they still retain substantial amounts of this important vitamin. To make this a vegetarian dish, substitute vegetable broth for chicken broth. Also I added a mixture of my favourite heirloom tomatoes on top for a delicious garnish and a boost of flavour.

This is my pasta dish for this weeks Presto Pasta Nights for Ruth over at Once Upon a Feast .

**Roasted Pepper and Goat Cheese Pasta**

Printable Version

3 large red bell peppers (about 1 1/2 pounds)
5 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1/4 cup chopped fresh basil
4 cups hot cooked bow tie pasta (8 ounces uncooked)
1/2 cup (2 ounces) crumbled goat cheese

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Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.

Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with goat cheese.

Serves 4

Feast of Fields Okanagan

On Sunday I was fortunate enough to attend Feast of Fields held at Valentine Farms in the Okanagan Valley.

The feast can best be described as “a gourmet wandering picnic harvest festival,” and has been held at different venues across Canada such as Vancouver, Calgary, Toronto and Ottawa for nearly 20 years, helping to cultivate an increased appreciation for local and organic food production. The event is the joint creation of Michael Standlandter and Jamie Kennedy, and it was originally created as a way to connect urban consumers to the food they eat.

Feast of Fields acts as a catalyst for bringing a region’s food and agricultural communities together while raising awareness of the importance and enjoyment of eating locally. The idea for the very first Okanagan Feast of Fields was spearheaded by Cabana Grille Chef and Co-owner Ned Bell. Bell remained a part of the board and organizing team that comprised of passionate local volunteers who were excited and committed to shine a spotlight on the many producers, creators and artisans in the area. Ned Bell was at his booth for Cabana Grill and served guests homemade honey icecream with raspberries and chocolate sauce.

The variety, abundance and quality of British Columbia’s bounty ranks with some of the best agricultural regions in the world and the Okanagan is no exception. Feast of Fields provides the public with an up-close-and-personal opportunity to sample and swirl local products while supporting a not-for-profit organization FarmFolk/CityFolk’s that has been committed to food security projects in British Columbia since 1993.

British Columbia’s best known region for vines and orchards, hot summers and beachy family getaways got ready to stage its very first Feast of Fields. Here in the Okanagan Valley twenty-five of the top chefs of the Okanagan-Similkameen paired with local farmers, wineries and breweries to create this celebration of local food. On arrival, guests were handed a linen napkin and a wine glass. Then, everyone was free to roam and discover the great food and beverages of the region at their leisure. The Feast of Fields experience takes guests on a delicious journey through the area’s many faces and flavours. Wandering throughout the farm, patrons are able to meet the chefs and farmers, the vintners, brewers and food artisans, to taste their products, ask questions, and learn more about where their food comes from. Feast of Fields was set in the beautiful fields of Valentine Farm in Summerland, surrounded by hillside vineyards, gardens and orchards. It was a dream come true for food lovers who wanted to experience the best of the Okanagan culinary scene and meet the producers and chefs that create it together.

Everyone from local butchers and grocery stores to the top chefs in the best restaurants seemed to be a part of this event. I stopped by Passa Tempo’s booth to sample fare created by Brad Lazarenko, one of last year’s Maverick Chefs in Tidings Magazine (October 2008). They served Riverside Farms Summer Squash Terrine with Goat Cheese alongside Riverside Heirloom Tomato Chutney. I wandered over to the Bonfire Restaurant & Bar booth where I was offered Apple Wood Smoked Okanagan River Sockeye Salmon with Falcon Ridge Organic Honey-Jalapeno Glaze with Jicama Slaw. This gives you an idea of gastronomic adventure that awaited us during this event. If the event is held again here in the Okanagan in 2010 I would love to be a volunteer who were treated to a pig roast after the event and schmooze to my hearts content.

Tuna, White Bean Pasta Salad with Herb Caper Pesto

Susan of the The Well Seasoned Cook has announced, I believe, the 14th edition of her My Legume Love Affair event. The popular bean-centric event is now in its second year, and this month is stopping by at The Well-Seasoned Cook where it all began. Hosting her own event will be a special treat for her. For those new to the event, your choice of recipes is very broad. All courses and cuisines are welcome, as long as legumes are the dominant ingredient.

For this event I chose to use Cannellini beans. They are a variety of white bean popular in Central and Southern Italy, particularly in Tuscany. Other names for the bean include white kidney bean and fazolia bean. They are similar to white navy beans or haricots, as they are known in Britain. These large white beans are often mistaken for great northern beans, as the two are so alike in appearance. You'll want to drain and rinse the beans, which will "refresh" them and remove any excess salt.

For convenience, and to beat the heat, I chose to use the canned variety. You can also cook your own beans. Before cooking, soak cannellini beans overnight, then pressure cook for 18 minutes or simmer on top of the stove for 2 -1/2 to 3 hours. One cup of dried cannellini beans makes approximately 3 cups cooked.

These beans are an excellent source of iron, magnesium, and folate. A single serving of cannellini beans provides more than 20 percent of the recommended daily values of these nutrients. They are also a good source of protein, providing more than 15 grams per serving. Other nutritional benefits include their low fat content and calorie count. Each serving contains only 225 calories and less than one gram of fat. How perfect is that.

According to Lydia of The Perfect Pantry "Cannellini, are so popular in Tuscany that the Tuscan people have been nicknamed mangiafagiole, or "beaneaters". They were originally cultivated in Argentina, and now are grown in Greece, France and central Italy. During the 16th Century, due to Catherine de Medici's attempts to "refine" Italian cuisine, beans were seldom eaten except by the peasant class. However, because of their nutritious (high in fiber, iron, magnesium and folate) and economical benefits, beans slowly returned to favor in Italian cooking, and their popularity spread throughout the northern Mediterranean cuisines."

In this months issue of Food & Wine magazine I came across a tuna and cannellini salad that I thought would make a perfect move over to a pasta salad for a summertime twist on another Italian pasta treat Pasta e Fagioli or "Pasta and Beans." The beans and tuna are combined with a pesto made with parsley, basil, capers and oregano. Capers especially are a perfect marriage for the tuna.

L'il Burnt Toast is coming over to lunch to enjoy a tuna extravaganza!!!!

**Tuna, White Bean Pasta Salad with Herb Caper Pesto**

Printable Version

small garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1 1/2 tablespoons oregano leaves
1/4 cup capers, drained
2 tablespoons pine nuts
1/4 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Three 7-ounce jars high-quality Italian tuna packed in olive oil, drained
Two 15-ounce cans cannellini beans, drained and rinsed
1/4 cup red onion, chopped finely

4 cups gomiti pasta or other elbow shaped past of your choice

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In a pit of boiling water cook pasta according to manufacturers directions. Rinse under cold water and set aside.

In a food processor, combine the garlic with the parsley, basil and oregano and blitz until the herbs are coarsely chopped. Add the capers and pine nuts and pulse until they are coarsely chopped. Add the olive oil and lemon juice and pulse until the pesto comes together but is still chunky. Season with salt and pepper.

In a large bowl, break up the tuna into bite-size chunks. Add the cannellini beans, cooked pasta, red onions and caper pesto and toss gently until the salad is evenly coated. Season the tuna salad with salt and pepper and serve,

NOTE: The tossed salad can be refrigerated for up to 4 hours.

Blueberry Buttermilk Pikelet/Crumpets

Sundays are days worth dreaming about. It is probably the only day of the week that I am "allowed" to sleep in if I care to, have a leisurely breakfast and just do as I darn well please!! It is a time to catch up with the family and then make plans for the rest of the week. I have been on a pikelet kick lately. You can read about my pikelets in my previous post here. I grew up with savory versions but have recently been introduced to sweet. What better way to begin my inititiation than to utilize the freshly picked berries of the season!!! Blueberries are a favourite of mine and pack an anti-oxidant punch as well. I get to kill two birds with one stone with my addiction to melted butter which will ooze from every nook and cranny and I am able to consume something relatively healthy as well.

Pikelets...crumpets...what's in a name? Are these crumpets or are they pikelets? I have come to my own conclusion (that I am sticking to) that crumpets are baked on a griddle in a metal ring. The action of the heat from below on the yeast or the raising agent reacts and bubbles are formed quickly and burst at the surface, giving an uneven, pitted top. Pikelets are thinner, and are baked on a griddle without a ring to hold them. Pikelets are also cooked on both sides. I cooked these on both sides even though I used a ring...so where does that leave these? Who cares...they were just delicious and fuss free!!!

Blueberry and buttermilk pikelets are a great way to end the weekend and they're so simple to make. Pikelets have a firm place in the hearts and mouths of Aussies, Kiwis and Brits and can be served with jam, butter or whipped cream. I usually just eat them with a little butter...ok...a lot of butter... or with a little icing sugar on top.You can use either fresh or frozen blueberries in this recipe. If you are using the frozen kind, keep them in the refrigerator until it's time to mix them into the batter.

The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.

Pull up a chair, gather friends and family around and serve with a Mimosa or Bellini...and best of all ENJOY!!!

**Blueberry Buttermilk Pikelets**

Printable Version

1 -1/4 cup self-raising flour
2 tabelspoons sugar
3/4 - 1 cup buttermilk
1 large egg
1/4 cup butter, melted
1 tablespoon milk
1 cup of fresh or frozen blueberries (if frozen, keep in freezer until needed in recipe)
Extra butter for greasing frying pan

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Sift the flour and sugar into a mixing bowl. Stir with a wooden spoon to combine. Set aside.

Whisk the buttermilk, milk, butter and egg together in a separate bowl. Add the buttermilk and egg mixture to the flour mixture. Whisk until smooth. Now add the blueberries to the mixture. If you are using frozen blueberries, stir them through very gently and slowly with a spatula or wooden spoon so that they don't get mushy and turn the batter blue.

Heat a large non-stick frying pan over medium heat. Brush with a little melted butter. Spoon about 1/8 cup of the mixture into the pan (in this case I used a ring). Cook for about 2 minutes or until the surface starts to bubble. Use a spatula to carefully turn the pikelets over and cook for a further 1-2 minutes or until cooked through.

Transfer pikelets to a plate and cover loosely with foil. Repeat the process with the remaining mixture. You will need to lightly grease the frying pan with melted butter in between frying.

Serve the pikelets warm or at room temperature with icing sugar or jam and butter.

NOTE: The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.

Roasted Pepper Salad with Filo & Goat Cheese Croutons

It has been a little while since I attended the vegetarian blogging event No Croutons Required despite my best of intentions . The founders of this event are the talented duo Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen. Each month they are looking for our vegetarian soups or salads with the theme for this month being PEPPERS. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. They have heard me say this before but they are both such sweeties that I have to participate in their event as often as I can...and I will say it again!!

This colourful salad makes a tasty accompaniment to seafood, chicken or lamb. Peppers are an excellent source of vitamin C, and when roasted they still retain substantial amounts of this important vitamin. There are many variations of roasted pepper salad, from many different countries. This one can be serve as a salad, a side dish, added to cooked pasta or served as a crostini topping.If you love the taste of peppers, try this roasted pepper salad recipe.

This is a lovely variation of a classic French salad. Instead of herb or breadcrumb crusted rounds of goat cheese, the goat cheese is wrapped in filo and baked until the filo is browned. Then it’s sliced and served with a colorful salad and roasted red, green, and yellow peppers.

If you have any leftovers, or if you just wanted to make a large batch, layer the peppers between sheets of wax paper in a plastic container for easy removal and freeze. Thaw as many as needed when the time comes. Stored this way, roasted peppers should last for several months. If you have a small amount of leftover peppers that you plan to use within a week or two, place them in a small container, cover them with olive oil, and refrigerate them.

** Roasted Pepper Salad with Filo & Goat Cheese Croutons**

One 12-ounce log goat cheese
1/3 cup chopped fresh herbs, such as parsley, chives, chervil, and thyme
6 sheets filo dough
1/4 cup butter, melted
1 egg, beaten with 1 tablespoon water for egg wash
2 large red bell peppers
2 large yellow bell peppers
2 large green or orange bell peppers
3 cups baby salad greens

Roasted Pepper Salad Dressing

1 small shallot
1 teaspoon sugar
1/2 tablespoon Dijon mustard
1/8 cup cider vinegar
1/4 cup oil (optional)
salt and pepper to taste

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Preheat the broiler. Cut the peppers in half and remove the stem, seeds, and ribs. Place skin-side up on a heavy baking sheet. Brush with olive oil. Season with salt, pepper. Place under broiler and cook until skins are evenly charred, rotating baking sheet as necessary. Remove from broiler and place in a plastic bag and seal. Let sit until cool. Peel the skins from the peppers and slice into thin strips. Place in a medium bowl.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll the cheese log in the chopped herbs.

Layer the filo sheets on a piece of parchment paper, brushing each sheet lightly with melted butter. Work quickly so that the filo doesn’t dry out or it will crack when you roll it.

Place the goat cheese log along the long edge of the stacked filo. Tuck the ends of the dough over the ends of the log. Using the parchment paper as a guide, roll up the dough tightly, completely enclosing the goat cheese. Brush the roll with melted butter and egg wash, and score into portions, cutting one-third the depth of the strudel. Place on the parchment-lined baking sheet and bake for 20-25 minutes, until golden brown. Allow to cool.

In a small bowl, combine chopped shallot, mustard, vinegar, oil, salt, pepper and sugar and blend until smooth.

Toss together the roasted peppers and half the vinaigrette. Season with salt and pepper to taste. In a separate bowl, toss the salad greens with the remaining vinaigrette and season with salt and pepper.

For each portion, arrange the dressed salad greens on one side of a plate and a small mound of the pepper salad on the other. Slice the filo log and serve on the pepper salad.

Spaghetti with Heirloom Tomatoes, Feta and Basil

As time goes on I find myself grilling less and less. Meat seems to be disappearing from my daily diet and being replaced by delicious sun-ripened tomatoes and every other conceivable vegetable known to man. Well that may be a slight exaggeration but I am working my way through the farmers market step by step, all the while complaining of the lack of zucchini flowers....wink...wink...As mentioned in my previous post I got my hands on some delicious Heirloom tomatoes over the weekend that have been making their way into my meal planning. While the wild world of global trading means that we now have access to many fruits and vegetables year round, somehow sun-ripened fruits and vegetables just taste better when you they are in season. That is a no brainer.

With my bounty of heirlooms I decided I had to prepare my all time favourite pasta dish for this weeks Presto Pasta Nights. They are so sweet and delicious and every colour of the rainbow. The rich tapestry of colours, the diversity and depth of their flavour, and the general beauty of these tomatoes provide an experience that your average grocery store tomato just can't match!!! I am therefore submitting this dish to Ruth over at Once Upon a Feast . This week the event is being hosted by Helen from Fuss Free Flavors



** Spaghetti with Heirloom Tomatoes, Feta and Basil**

8 ounces spaghetti
2 tablespoons olive oil, plus more for tossing the pasta
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pound heirloom tomatoes, chopped (all colours and varieties)
3 tablespoons fresh flat-leaved parsley, chopped
2 tablespoons capers, drained (optional, but good) ( I substituted finely chopped red onion)
2 tablespoons wine vinegar
15 basil leaves, thinly sliced
Sea salt and freshly ground pepper to taste
4 ounces feta cheese, crumbled (about I cup)

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Bring a large pot of salted water to a boil. Stir in spaghetti and cook until al dente, 8 to 9 minutes. Reserve a cupful of the pasta cooking water, then drain the spaghetti, drizzle lightly with olive oil, toss to coat. Set aside.

In a bowl combine heirloom tomatoes, garlic, red pepper flakes , parsley, capers (or red onions), vinegar,basil, and season with salt and pepper. Place a skillet over medium-high heat; add enough of the reserved pasta water to make the pasta slippery, and cook for about 2 minutes, tossing the spaghetti to combine all the ingredients, until slightly warmed through. Serve warm or at room temperature, topped with the crumbled feta cheese.

Serves 4 - 6

Layered Heirloom Tomatoes with Feta & Basil Oil

In recent years, heirloom tomatoes have caught the fancy of an increasing number of gardeners and local growers. Heirloom varieties which are at least 50 years old are plants that have been grown year after year for generations, handed down from gardener to gardener. These are the tomatoes that people have fallen in love with, and have deemed worthy of keeping.

Heirloom tomatoes have several advantages over hybrids. They have outstanding flavor, come in a variety of colors...pink, yellow, orange, maroon, purple.... may be marbled or striped, have unusual shapes (until the 20th century, tomato varieties were every shape but round) and an extended growing season. However, heirlooms are more prone to disease than hybrid varieties. They have names like Cherokee Purple, Brandywine, Kellogg's Breakfast, San Marzano, Yellow Pear and Radiator Charlie's Mortgage Lifter!!!

When I was recently at my local Italian market the owners daughter asked if I would enjoy some of her dad's Roma tomatoes from his garden. Imagine my delight when they were as big as your fist and not the small Roma's you find in a can for your tomato sauce. He brought the seeds over from Italy years ago and continues to grow them lovingly year after year.

Since it is peak tomato season I went in search of the perfect heirlooms. When in Peachland over the weekend I visited the farmers market and made my way straight to the Heirloom Lady who grows delightful varieties like this striped version and Brandywine. They are so sweet and delicious and every colour of the rainbow. The rich tapestry of colors, the diversity and depth of their flavor, and the general beauty of these tomatoes provide an experience that your average grocery store tomato just can't match!!! My next creation I will name "Painted Desert Heirloom Tomato Salad" with every colour of the sunset spread across your plate.

Such special tomatoes deserved a special presentation so I layered them with some feta cheese and topped all with a quick and easy basil oil. Zip, tuck and your done!!! Are they worth the extra cost? I was in heaven and you will be too!!!

**Layered Heirloom Tomatoes with Feta and Basil Oil**

1/3 cup extra-virgin olive oil
1/3 cup chopped fresh basil leaves
2 tablespoons finely chopped shallots
1 tablespoon balsamic vinegar vinegar
1/2 teaspoon kosher salt
1 teaspoon sugar
3 red heirloom tomatoes, each cut into 3 slices
3 yellow heirloom tomatoes, each cut into
3 slices1 1/2 cups (about 6 ounces) crumbled feta cheese
1 1/2 tablespoons milk
1/2 cup diced red onion
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Process olive oil and basil in a blender or immersion blender until chives are pureed; set aside.

Stir together shallots and next 3 ingredients. Pour over red and yellow tomato slices; toss gently. Set aside.

Place feta cheese and milk in a large bowl; mash with a fork. Stir in onion.

Place bottom slice of red or yellow tomato on a serving plate. Spread about 2 tablespoons of feta mixture over slice; drizzle with about a teaspoon reserved basil oil. Repeat with middle slice of tomato, feta mixture, and basil oil. Top with stem end of tomato. Repeat with remaining tomatoes, feta mixture, and basil oil. Drizzle tomatoes with remaining shallot marinade and basil oil.

Serves 6

Corn Pikelets with Fresh Tomato Salsa

There seems to be a lot of confusion surrounding what Pikelets are. According to Wikipedia a Pikelet is a small thick pancake, generally known in Australia, New Zealand and parts of Britain. Also known in parts of Britain as a drop-scone or Scotch pancake; or a British regional dialect word variously denoting a flatter variant on crumpet or an English muffin. Everything you read about crumpets or Pikelets seems to be contradictory. But hey, 'gotta love them!!!!

My memories of pikelets as a child, growing up in a British household, do not bring to mind the stage name of an Australian singer/songwriter Evelyn Morris or a character in the video game Banjo-Kazooie- Nuts & Bolts. In my mind a pikelet is essentially a free-form version of a crumpet whose nooks and crannies envelope all that melted butter. My own conclusion, that I am sticking to, is that crumpets are baked on a griddle in a metal ring. The action of the heat from below on the yeast and the raising agent reacts and bubbles are formed quickly and burst at the surface, giving an uneven, pitted top. Pikelets are thinner, and are baked on a griddle without a ring to hold them. Pikelets are also cooked on both sides.

Whatever the truth about crumpets or Pikelets we can still enjoy them for what they are!!Pikelets have been a favorite of Aussie, Kiwi and British kids for decades. And who can blame them? What’s not to love!!!! I have fond memories of waking up to find a plate of pikelets waiting for me. They weren’t the homemade kind but they were still delicious with copious amounts of melted butter oozing from every nook and cranny!!! Mom always served them with fried tomatoes with the pikelets as the foile to scoop up every last bit of tomato juice left on the plate. I am lic king my lips as we speak!!!

Until recently I had not heard of any other kind. But did you know that there are sweet versions? I must have been hiding under a rock!!! Tomorrow I am going to try a blueberry pikelets version topped with a dusting of icing sugar and melted butter. Try this version by my friend Peter at Souvlaki for the Soul. Pikelets made his way!! How's about Banana Pikelets, Chestnut Pikelets, Pikelets with Berries and Yogurt or Sweet Potato Pikelets. They will make a great weekend breakfast whatever you choose and they're really simple to make.

In the meantime I couldn't resist these savory corn pikelets to highlight the summer bounty made with Parmesan cheese and studded with cayenne pepper. These were absolutely stellar in my books. One of those recipes I will use over and over again!!! Someday if I ever I write a cookbook this will be in it!!!

The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.




** Corn Pikelets with Tomato Salsa**
based on a recipe from Taste.com.au

3/4 cup self-raising flour
1/4 teaspoon cayenne pepper
2 tablespoons finely grated Parmesan cheese
1 egg
2/3 cup buttermilk
1 corn on the cob (kernels removed) can also use 310g canned corn
olive oil cooking spray

Salsa
3 tomatoes, finely chopped
2 green onions, thinly sliced
1/4 cup fresh parsley leaves, chopped

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Sift flour, cayenne and a pinch of salt into a bowl. Stir in Parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.

Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.

Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.

Serves 4

NOTE: To make self-raising flour if not readily available, sift two teaspoons of baking powder with every cup of plain flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of plain flour.

Pesto Pasta Salad for Presto Pasta Nights

Say that a few times quickly ..."pesto pasta salad for presto pasta nights...pesto pasta salad for presto pasta nights:D Even if it is a bit of a tongue twister it is one of the most delicious pasta salads I have had in quite some time. As always I neglect pasta far too often, but, I do try and join in on the fun whenever I do over at Presto Pasta Nights. I am therefore submitting this dish to Ruth over at Once Upon a Feast . This weeks event is being hosted by Pyschgrad, who teams up with the other half of the dynamic duo, her mom Giz over at Equal Opportunity Kitchen.

I must admit this version of pasta salad really appealed to me and peaked my interest. Not only does it cry out with two of my favourite fresh summer ingredients found locally of basil and sun-ripened tomatoes but it is also "light". Instead of mayonnaise it uses yogurt as the base. Mingling with the fresh basil sauce this salad is a must try. Basil is truly an incredible herb. Its spicy and mildly peppery flavor is a welcome addition to pasta.

You could easily substitute the grated Parmesan cheese with some feta and make a Greek version that would be "to die for"!!!

Speaking of Ruth and Giz they are my partners in "View & Review" over at BloggerAid-Changing the Face of Famine. The project is being spearheaded by Ruth who offers us her expertise. If you haven't already signed up for this amazing opportunity, what are you waiting for? So far we have 24 publishers and companies who have cookbooks and products for members to review.






**Pesto Pasta Salad*
based on a recipe from Cooking Light

Pesto:

3 cups packed fresh basil
1 cup packed fresh parsley
1 - 2 garlic cloves, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup pine nuts, toasted
1/2 cup olive oil
1/2 cup grated Parmesan

Salad:

1 pound gemelli or other short pasta
1 cup plain 2% Greek yogurt
2 pints cherry or grape tomatoes, halved

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To make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

To make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.

Last Chance to Win

Jamie of Mom's Cooking Club

Helene of La cuisine d'Helene

Congratulations to the winners of this weeks giveaway!!!!!

The last 6 weeks have been a lot of fun for Shelby of The Life and Loves of Grumpy's Honeybunch and I. We have been alternately cooking up a storm and tweaking some recipes using our collection of Made with Love Eco-friendly Spice Blends. These products are of exceptional quality and we have been pleased as well as excited to be able to giveaway new SpiceBlends each week due to the generosity of Alex and Colin over at Made With Love. Everyone should have the opportunity to try these blends!!! You have one last chance to win. Don't forget they ship worldwide!!!

Each week we have been giving away a different couplet or trio of Spice Blends Gift Sets to you our readers generously supplied by Made With Love a local eco-friendly company. Simply find the weeks chosen "search and find image" and enter to win!!!This is our final post and your last chance to win!! Stay tuned for the roundup of delicious recipes from all 16 winners of this fantastic giveaway. I can't wait to see what they come up with!!!

So far, revisit Creamy Asparagus Soup with a Touch of Dill made with the Daring Dill Spice Blend , Mediterranean Pasta Salad with Ricotta and Feta made with their Pesto Garlic Spice Blend, Barbequed Shrimp made with Red Pepper Blend, Chicken Penne Prima Vera put together with the Prima Vera Spice Blend and Fire-Seared Antipasto Platter made with love with their Red Pepper Spice Blend. Perfecto!!!! Check out Shelby's creation this week at The Life and Loves of Grumpy's Honeybunch . She came up with an exciting Nacho Cheese Sauce with the Jalapeno Spice Blend. We love these SpiceBlends so much we will continue to create dishes adding their delicious flavours and healthy properties to our dishes!!! It has also been a great adventure to share this experience with Shelby. Thank you Shelby for joining in on the fun with me:D

Here's how to win in the 6th and final week of our giveaway:

1) Visit their web site http://www.madewithlove.ca/ and find the image/photo "We Love to Share" for this weeks entry and enter to win at the e-mail below.

2) Leave a comment at madewithlovecontest(AT)gmail(DOT)com where you found the image/photo"We Love to Share". Please let us know your blog URL so that we can post the names of the winners on our sites with a link back to you!!!

3) You will be automatically entered to winTwo Earth-friendly Gift Set Couplets of Daring Dill and Country Onion Med-Size SpiceBlends worth $50. One for You and One for a friend!!!

4) Visit either Shelby at The Life and Loves of Grumpy's Honeybunch or here at More Than Burnt Toast at the beginning of each week for a delicious recipe and a new chance to win!!!

5) The lucky winners who receive their couplets of Spice Blends will create a recipe using their products, blog about it with a link to http://www.madewithlove.ca/ . All of the recipe creations will be posted as a roundup on The Life and Loves of Grumpy's Honeybunch and here on More Than Burnt Toast. Your recipe may even be on the Made with Love website!!!!

Their flavour combinations are somewhat unusual and take flavours to new heights.

Prima Vera Spice Blend is a wonderful blend of sun-dried tomato, sweet pepper and Italian spices. Try this blend for creamy, red or clear pasta sauces, in cream cheese on a bagel it is heavenly and as a Spanish-style rice side dish.

Crimson Love Spice Blend is a garlic lover’s blend with a strong essence of rosemary in a dried beet base with hints of nori and fresh greens. Wonderful for dips, dressings or pretty pink pasta!

Jalapeno Roots Spice Blend is a rich blend of jalapeno with garlic, onions, sweet peppers and lime in a dried carrot base. Creamy dips & pasta are gorgeous. Spice up your guacamole, veggies, meats or salsa.

Garden Curry Spice Blend is a mild curry blend with a mix of garden vegetables. Blended in cream cheese, pasta or yogurt dip it creates a mild, rich and flavourful sunshine cream!Country Onion Spice Blend is a traditional mix of fresh garden herbs, caramelized onions and chives. An extremely versatile blend, great on poultry, meats or eggs, fabulous for potatoes and herbed rice.

Pesto Garlic Spice Blend is their dried rendition of its namesake. Not fresh pesto but an easy instant version that is extremely versatile. No pinenuts or cheese here so safe for vegans or nut’free, just a beautiful blend of the herb flavours traditionally recognised as pesto. Great for pasta, meats or salad.

Daring Dill Spice Blend is truly their most sophisticated blend full of great dill flavour followed by a hint of fresh tomato and a hot mustard finish. Lovely on veggies, chicken or fish. Excellent for vinaigrette dressings and creamy sauces. Delightful!

Aztec Chocolate Spice Blend is a complex blend of Real Cacao, Coffee and Vanilla Beans with pungent sweet and spicy peppers. Aztec Chocolate is a traditional savoury flavour mix for Mexican and Latin American cuisine, led by the ancient Aztec and Mayan peoples of the region. Try it on meat dishes, beans, tofu or salad dressings this amazing sweet and spicy combo is great for everyday cooking. Also decadently fabulous for our desert dip.

Red Pepper Spice Blend is sweet with a mild spicy flavour similar to a pepper jelly. A blend of turbinado sugar with a mix of sweet and hot chilies. Amazing on veggies of any kind and a wonder to sprinkle on chicken, pork or fish. Great in mashed potatoes or melted in your popcorn butter it is absolutely addictive.

Cooking Light Virtual Supper Club Shares Bruschetta with Peach Salsa and Melted Brie

Our Cooking Light Virtual Supper Club is making it's second round. This has been such an enjoyable experience for us all.

The food blogging community has brought foodies together for many years. We create lifelong friendships and share our passions, ideas and recipes with each other and our readers virtually. Ultimately this is what has brought 5 ladies together to share their love of food, blogging and their commitment to a health conscious lifestyle to create the very 1st ever Virtual Supper Club sponsored by Cooking Light magazine!!!

We share a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty.

We would love to share these ideas with you each month by putting together a delicious meal for each other through our Virtual Supper Club. The idea is simple because we all share a common interest in cooking and all things "foodie". This is a team effort where we will be getting together virtually once a month and combining what Cooking Light readers like best...good food with great company!!! We will also be featured on the Cooking Light web site as well as sharing their fantastic recipes with you all!!!!!! See us on their blog Test Kitchen Secrets!!

Although distance prevents us from gathering as a group in each others homes we have enjoyed getting to know one another and have developed a menu from Cooking Light magazine that is sure to bring smiles to your own table of friends and family. To continue to get to know each other better we decided to create a menu that would combine local ingredients from the areas in which we live. Two of us are living in British Columbia, Canada (with one of us with deep roots in the eastern province of Quebec), 2 in Florida and one in upper New York State. What is available locally to each of us in each of these regions is what makes this menu diverse and appealing. This months theme is Regional Cooking to highlight our own slice of the world.


To highlight the fruits and cheeses of the Okanagan region I came across this recipe from the Cooking Light archives for "Bruschetta with Peach Salsa and Melted Brie". It makes a delicious starter to our Regional menu. Due to copyright issues you will find the recipe on the pages of Cooking Light's web site at the link above.

Continuing across Canada Helene of La cuisine d'Helene brings both her home of Quebec and her new home in British Columbia together here with Spinach Salad with Maple-Dijon Vinaigrette.

Jamie of Mom's Cooking Club cooks up some Florida hospitality here with Pan-Seared Shrimp Po-Boys for our main dish.

Aggie of Aggie's Kitchen has brought one of the delicious endings to our Regional Cuisine menu here with Key Lime Pie which highlights key limes growing in her region of Florida and for a second dessert Shelby of The Life and Loves of Grumpy's Honeybunch whipped up some Double Maple Cupcakes here with amber coloured maple syrup available on her families property.

I am from the Okanagan Valley in the interior of British Columbia, Canada framed by picture-postcard views of lakes and mountains and a cluster of outstanding wineries, restaurants and artisan-food producers who take full advantage of our areas natural abundance. The Okanagan Valley is a gorgeous area of Central British Columbia. Often termed "Canada's Playground," it's the only place in Canada where the weather is consistently hot and dry and the temperatures get really, REALLY warm in the summer (especially in the southernmost regions of the valley around Osoyoos). Along the occasionally rugged roads, there are dozens of public beaches, 97 + golf courses and countless seasonal farm stands selling fresh cherries, apples, pears, and peaches, as well as pies and preserves.

For more than a century, British Columbia's Okanagan Valley has been Canada's fruit bowl, known throughout the western provinces for its fragrant, perfectly ripe peaches and sunny beaches. But it has been changing. In the late 1980s, vintners started taking advantage of the Okanagan's warm climate, turning it into a fast-growing premium wine region. Hot, dry weather, sheltering mountains and rich soil blend to create one of North America's most productive wine regions. The picturesque backdrop to many of these wineries is worth the visit alone with lush vineyards and soaring views. Some wineries are open year-round for tours and tastings, however, most wine-related activities occur spring through fall.

As home to BC's largest wine region the Okanagan is quickly becoming recognized & valued worldwide for the quality of our grapes, the richness of our land & the skill of our vintners. Thanks to this emerging reputation as a destination for serious wine connoisseurs, plus the fact that we have such easy access to hiking, beaches and powder skiing, Frommer's named the Okanagan Valley a Top Travel Destination for 2009.

But in addition to all of these great qualities, the Okanagan Valley boasts a pocket of exceptional artisan cheesemakers as well. Here you can also sample artisan cheeses such as Double Cream Camembert, mild Naramata Bench Blue and intense Tiger Blue cheeses and over 20 varieties of goat cheese from 100 percent goat's milk all produced in the valley.

Let's begin our tour by visiting the southernmost cheesemaker, Gitta Sutherland at Poplar Grove in Naramata. Her fantastic Tiger Blue was featured in the Globe and Mail's biweekly cheese column. Poplar Grove was originally founded as an offshoot of Poplar Grove Winery....makes me wonder why more people haven't thought of pairing wine and cheese - literally.

Moving northward to Kelowna, there's Carmelis (pronounced Car-meleeze) Goat Cheeses located on a gorgeous site in the hills overlooking Okanagan Lake. Ofri and Ofer Barmor are making a spectacular array of 20+ different goat's milk cheeses; their soft-ripened creations are a feast for the eyes and the palate. Recently, they started making a Goat Gruyere in giant Old-World style wheels; they also make the Northwest's only goat's milk blue, the Goatgonzola.

As you move farther north in the valley, there are plenty more cheesemaking adventures to be had. First up as the crow flies is The Village Cheese Co. in Armstrong. Head a bit east of here towarda Lumby and you'll find BC's newest cheesemaker, Triple Island Farm. The Tuijtel family are already selling out of their creamy Ditch-inspired Gouda cheeses. Head farther north toward Salmon Arm, BC, in the heart of the Shushwap, another hour or so to the northwest. Here you'll have the opportunity to visit BC's first small artisan cheesemakers, Gort's Gouda and Happy Days Goat Dairy, where lots of Okanagan brand fresh chevre, goat's milk yogurt and other products are produced. Keep going past Salmon Arm on the Trans-Canada Highway to the village of Chase and you'll run into Mountain Meadow Sheep Dairy, BC's only exclusively sheep's milk cheesemaker.

Should you find yourself visiting Vancouver anytime soon, I highly recommend a stop by my favorite cheese shop, Les Amis du Fromage, which specializes in (among many other things) BC artisan cheesemakers. Or better yet, take a trip here to the Okanagan Valley, where it's easy to lose yourself in wine and cheese.

We are so glad you have taken the time to visit each of our blogs to share our Regional Menu from the pages of Cooking Light. This has given us the opportunity to get to know each other better and the excitement of sharing our ideas with you.

Stop by next month for some great ideas on making your lunches more exciting and appealing, whether it be your kids lunches for school or the lunch you take to work.

Fire-Seared Antipasto Platter Made with Love Giveaway

The winners of last weeks draw are:

Lana of Never Enough Thyme

Jeanette of Cooked from the Heart

Shelby of The Life and Loves of Grumpy's Honeybunch and I have been cooking up a storm in an effort to bring to your attention these 100% natural spice blends from a local artisan company Made with Love . The company is a family run business with a back to basics focus on integrity, insight and simplicity. At Made with Love a bonus is that they choose their packaging consciously with our planet’s health in mind, opting for materials which are natural, reusable, recyclable or biodegradable.

Shelby and I have been alternately cooking up some recipes using our collection of Made with Love Eco-friendly Spice Blends. Each week we have been giving away a different couplet or trio of Spice Blends Gift Sets to you our readers generously supplied by Made with Love. Simply find the weeks chosen "search and find image" and enter to win!! We are in our 5th week of this amazing and generous giveaway!!!!

Their Spice Blends are a hand-crafted, 100% natural blend of spices, herbs and vegetables designed to make everyday cooking and eating simple, healthy and tasty. All of their Spice Blends combine Whole Super Food Nutrition with a focus on antioxidant properties in flavours that are deliciously addictive!!! Every Spice Blend can be used to make dips, spreads, dressings, marinades, sauces, pasta, stir fry, meats, eggs, tofu, beans, soups, chili, veggies, breads, appetizers ...the possibilities are endless to make EVERYTHING taste great!!!!! For the past 4 weeks we have been experimenting and making wonderful dishes with their Spice Blends.

So far, Shelby and I have been whipping up

Creamy Asparagus Soup with a Touch of Dill made with the Daring Dill Spice Blend

Mediterranean Pasta Salad with Ricotta and Feta made with their Pesto Garlic Spice Blend

Barbequed Shrimp made with Red Pepper Blend

Chicken Penne Prima Vera put together with the Prima Vera Spice Blend . Perfecto!!

Here's how to win in the 5th week of our giveaway:

1) Visit their web site http://www.madewithlove.ca/ and find the image/photo "Three in a Tree" for this weeks entry and enter to win at the e-mail below.

2) Leave a comment at madewithlovecontest(AT)gmail(DOT)com where you found the image/photo"Three in a Tree". Please let us know your blog URL so that we can post the names of the winners on our sites with a link back to you!!!

3) You will be automatically entered to win a Made With Love Eco-friendly Spice Blends Gift Set. This weeks winners will receive an Earth-Friendly Gift Set couplet of Red Pepper and Country Onion Regular-size Spice Blends worth $40.

4) Visit either Shelby at The Life and Loves of Grumpy's Honeybunch or here at More Than Burnt Toast at the beginning of each week for a delicious recipe and a new chance to win!!!

5) The lucky winners who receive their couplet of Spice Blends will create a recipe using their products, blog about it with a link to http://www.madewithlove.ca/ . All of the recipe creations will be posted as a roundup on The Life and Loves of Grumpy's Honeybunch and here on More Than Burnt Toast. Your recipe may even be on the Made with Love website!!!!

Their flavour combinations are somewhat unusual and take flavours to new heights.

Prima Vera Spice Blend is a wonderful blend of sun-dried tomato, sweet pepper and Italian spices. Try this blend for creamy, red or clear pasta sauces, in cream cheese on a bagel it is heavenly and as a Spanish-style rice side dish.

Crimson Love Spice Blend is a garlic lover’s blend with a strong essence of rosemary in a dried beet base with hints of nori and fresh greens. Wonderful for dips, dressings or pretty pink pasta!

Jalapeno Roots Spice Blend is a rich blend of jalapeno with garlic, onions, sweet peppers and lime in a dried carrot base. Creamy dips & pasta are gorgeous. Spice up your guacamole, veggies, meats or salsa.

Garden Curry Spice Blend is a mild curry blend with a mix of garden vegetables. Blended in cream cheese, pasta or yogurt dip it creates a mild, rich and flavourful sunshine cream!
Country Onion Spice Blend is a traditional mix of fresh garden herbs, caramelized onions and chives. An extremely versatile blend, great on poultry, meats or eggs, fabulous for potatoes and herbed rice.

Pesto Garlic Spice Blend is their dried rendition of its namesake. Not fresh pesto but an easy instant version that is extremely versatile. No pinenuts or cheese here so safe for vegans or nut’free, just a beautiful blend of the herb flavours traditionally recognised as pesto. Great for pasta, meats or salad.

Daring Dill Spice Blend is truly their most sophisticated blend full of great dill flavour followed by a hint of fresh tomato and a hot mustard finish. Lovely on veggies, chicken or fish. Excellent for vinaigrette dressings and creamy sauces. Delightful!

Aztec Chocolate Spice Blend is a complex blend of Real Cacao, Coffee and Vanilla Beans with pungent sweet and spicy peppers. Aztec Chocolate is a traditional savoury flavour mix for Mexican and Latin American cuisine, led by the ancient Aztec and Mayan peoples of the region. Try it on meat dishes, beans, tofu or salad dressings this amazing sweet and spicy combo is great for everyday cooking. Also decadently fabulous for our desert dip.

Red Pepper Spice Blend is sweet with a mild spicy flavour similar to a pepper jelly. A blend of turbinado sugar with a mix of sweet and hot chilies. Amazing on veggies of any kind and a wonder to sprinkle on chicken, pork or fish. Great in mashed potatoes or melted in your popcorn butter it is absolutely addictive.

Next week will be your last opportunity to win these exceptional spice blends that can be shipped worldwide.

This week I whipped up a delicious grilled antipasto. The great thing about antipasto it is wide open to possibilities depending on what is in season as well as what is available in your area. The Red Pepper Spice Blend brought these grilled veggies to new heights of taste perfection!!!!

**Fire Seared Antipasto Platter**

Printable Recipe

based on a recipe by Cooking Light

Dressing:

6 tablespoons fresh lemon juice

3 tablespoons balsamic vinegar

2 teaspoons extra-virgin olive oil

2 tablespoons Made with Love Red Pepper SpiceBlend

Vegetables:

2 cups baby tomatoes

2 red bell peppers, quartered and seeded

2 yellow bell peppers, quartered and seeded

2 zucchini, cut lengthwise into 1/2-inch-thick slices (or 6 - 8 baby zucchini)

1 red onion, cut into 1/2-inch-thick slices

1 pound asparagus spears

1 package sugar snap peas
1 (1 1/2-pound) small eggplants
Cooking spray

Garnishes:

4 ounces prosciutto, thinly sliced

1 ounce capocollo, thinly sliced
1 ounce salami fileto (or meats of your choice)

6 ounces halloumi cheese, sliced thickly

2 tablespoons chopped fresh basil

black olives

**********************
Prepare grill to medium-high heat.

To prepare dressing, combine first 4 ingredients in a bowl, stirring with a whisk.

To prepare vegetables, marinate in dressing. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Depending on the veggies you choose will depend on the cooking time. For example I used sugar snap peas and asparagus so grill time was only about 2 to 3 minutes. Onions would take the longest. Arrange vegetables on platter; brush with remaining dressing.

Grill halloumi cheese for approximately 2 minutes per side. Brush with aomew of the remaining dressing.

Arrange prosciutto, capocollo, salami filleto and cheese on platter. Sprinkle platter with basil and olives.

Serves 4