Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms

Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms


The other week I made the asparagus, morel and ramp quiche with a brown rice crust and as I was running out of it I thought that a simple scrambled egg version would also be nice. I knew that the ramps and morel mushrooms would be disappearing quickly and I wanted to enjoy them as much as I could before they were gone. Luckily last weekend I was able to find all of the ingredients at the farmers market and I have been enjoying scrambled eggs with wild leeks, asparagus and morel mushrooms for breakfasts this week. One of the things that I like about scrambled eggs is that you can add pretty much any flavours to them and the ramps and morel mushrooms certainly added a ton of flavour to these scrambled eggs. Another thing that I like about scrambled eggs is that they are really easy to make and they don't take much time. You can easily have a hot fresh cooked breakfast on a workday morning if it is scrambled eggs.

Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
2 ramps (cleaned, trimmed and chopped)
8 asparagus spears (cleaned, trimmed and cut into 1/2 inch slices)
1 handful morel mushrooms (sliced)
4 eggs (lightly beaten)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the ramps and saute until fragrant, about 2 minutes.
3. Add the asparagus and mushrooms and saute until the asparagus is tender, about 3-5 minutes.
4. Add the eggs and stir the eggs until they are cooked, about 1-3 minutes.
5. Season with salt and pepper.

Similar Recipes:
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Garlic Scape Pesto Scrambled Eggs with Asparagus and Mushrooms
Scrambled Eggs with Sundried Tomato and Parmigiano Reggiano
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
Morel Mushroom and Asparagus Eggs Benedict

Fiddlehead Shrimp Scampi

Fiddlehead Shrimp Scampi


Another new ingredient that I discovered this Spring was fiddleheads. Fiddleheads are young fiddlehead ferns that have yet to unfurl they leaves and they are only available for a short period of time during the Spring. I first saw them at the farmers market and later I was a bit surprised to also find them at a few main stream grocery stores. Of course, I picked some up right away to try. While looking around for recipes I kept coming across the suggestion to boil them for at least three minutes before cooking them over safety concerns for toxins.

The first thing that I did with the fiddleheads was a simple saute (after boiling them for 3 minutes) in some olive oil with some chopped up ramps and a simple seasoning of salt and pepper. I really enjoyed the sauteed fiddleheads and I would imagine that sauteing them in butter would also be excellent. A sprinkling of parmigiano reggiano might also be a nice addition.

Now that I had experienced the fiddleheads I was looking for a recipe to use them in. While I was thinking about them I was thinking about spirals and then shrimp popped into my head. I was also thinking about wanting to use the preserved lemons that I had made in a new dish. I decided to combine all of the ideas and make a shrimp scampi with fiddleheads and preserved lemons. Fiddleheads in a pasta with a buttery lemon sauce with shrimp sounded good. I also thought that replacing the garlic in the shrimp scampi with the in season ramps would be a nice touch. It is hard to go wrong with shrimp scampi and this Spring version with fiddleheads, wild leeks and preserved lemons also turned out great! The fiddleheads worked well in the scrimp scampi and they were really nice in the buttery lemon sauce with a background of wild leeks. The preserved lemons also worked well in the scampi kicking up the lemon flavour and adding a new texture. What a great way to enjoy the fiddleheads! I will definitely be keeping an eye out for them again next year!

Fiddlehead Shrimp Scampi

(makes 2 servings)
Printable Recipe

Ingredients:
1/2 pound fiddleheads (trimmed and well cleaned)
1 tablespoon olive oil
2 tablespoon butter
1 pinch red pepper flakes (optional)
2 wild leeks/ramps (chopped, or garlic)
1/4 preserved lemon peel (chopped)
1/2 pound shrimp (shelled and deveined)
1/4 cup white wine (optional)
1 lemon (juice and zest)
1/2 pound linguine (cooked)
1 tablespoon parsley (chopped, optional)
parmigiano reggiano to taste (grated, optional)

Directions:
1. Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.
2. Heat the oil and melt the butter in a pan.
3. Add the chili flakes, wild leeks and preserved lemons and saute until fragrant, about 1 minute.
4. Add the fiddleheads and shrimp and saute until the fiddle heads are bright green and the shrimp is cooked, about 1-3 minutes per side and set aside.
5. Add the wine and lemon juice and deglaze the pan.
6. Simmer until the liquid is reduced by half, about 3-5 minutes.
7. Add the fiddleheads, shrimp, pasta and parsley and toss to coat.

Similar Recipes:
Shrimp Scampi
Garlic Scape Scampi
Shrimp Carbonara
Fiddlehead Carbonara
Fiddlehead Tart

Take a look at the Presto Pasta Nights roundup on Once Upon a Feast.

Feta Salsa

Feta Salsa


It is always nice to be able to sit down and relax and enjoy a good dip and I am always looking for interesting new dips to try. I recently came across a very interesting idea for a feta salsa dip on smitten kitchen and I knew immediately that I would have to try it. This feta salsa's primary ingredients are feta, olives and sundried tomatoes which are all near the top of my list of favorite ingredients. From there you finish the salsa off with some herbs and olive oil. I decided to add some garlic and for the herbs I was thinking Greek and went with some fresh oregano. I was also planning on adding some green onions but I forgot that I was out and had to skip them. (Thinking about it now, I had some red onions that would have worked well.) Given the simple list of ingredients you want to use some good ones and I took the opportunity to pick up some nice imported Greek sheep milk feta and some nice olives. The feta "salsa" turned out really well! It was nice and tasty and so packed with flavour! I enjoyed scooping the the feta salsa up with whole wheat pitas when I served it the first time. The leftovers went really nicely on salads and I added about a tablespoon of it to my next few bowls of salad during the week.

Feta Salsa

(makes 2 appetizer sized servings)
Printable Recipe

Ingredients:
1/2 pound feta (crumbled)
1/2 cup kalamata olives (pitted and chopped)
1/2 cup sundried tomatoes in oil (drained and chopped)
2 cloves garlic (chopped)
1 tablespoon oregano (chopped)
2 tablespoons olive oil
2 tablespoons lemon juice

Directions:
1. Mix everything in a bowl.

Similar Recipes:
Htipiti (Greek Feta Cheese Dip)
Marinated Feta with Olives and Roasted Red Pepper
Greek Salad (Horiatiki Salata)

Asparagus and Cashew Chicken Stir-fry

Asparagus and Cashew Chicken Stir-fry


I like to keep a few quick meal ideas around for week nights when I don't have a lot of time to cook and this stir-fry is one of them. Really this recipe is more of a guideline where you can use whatever meat and vegetables that you want. You can also play around with the flavours by using different sauces. This time I went with asparagus because I had a bunch of it in the fridge and some chicken that I had in the freezer. I like adding nuts to dishes like this and the cashews were definitely invited to the party. I would normally make this with the garlic as stated in the recipe but this time I actually used some ramps or wild leeks as I had them on hand as well. Stir-fry's come together quickly so I like to have all of the ingredients chopped and at the ready. That means that the meat usually only gets to marinate for as long as it takes my to get everything else ready. The cooking takes very little time so this meal is usually on your plate in well under 30 minutes. Quick, simple and tasty; just the way I like it. I normally serve this on brown rice but you could easily replace swap in noodles, etc.

Asparagus and Cashew Chicken Stir-fry

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound chicken breast (cut into bite sized pieces)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1 tablespoon soy sauce
1 tablespoon Shao Xing Chinese cooking wine (or cooking sherry)
1 teaspoon of the cornstarch
1 tablespoon oil
1 tablespoon oil
1 pound asparagus (cleaned, trimmed and cut into bite sized pieces)
2 green onions (sliced)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/4 teaspoon red pepper flakes
1/2 cup chicken stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sesame oil
1 handful cashews (toasted)

Directions:
1. Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn starch at room temperature for 15 minutes.
2. Heat the oil in a pan.
3. Add the chicken and saute until just cooked, about 3 minutes and set aside.
4. Heat the oil in a pan.
5. Add the asparagus, the white parts of the green onions, garlic, ginger and red pepper flakes and saute for 3 minutes.
6. Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.
7. Add the chicken and simmer until the sauce thickens, a few minutes.
8. Remove from heat ad mix in the sesame oil.
9. Serve over brown rice and garnish with cashews and the green parts of the green onions.

Similar Recipes:
Beef and Asparagus Stir-fry
Beef and Garlic Scape Stir-fry
Asparagus Carbonara

Tilapia Piccata

Tilapia Piccata


Lemons have still been plentiful and cheap and every time I walk by them in the grocery store I remember the buttery lemon chicken piccata that I made a while ago and really enjoyed. I also remembered thinking that a fish version would also probably be really nice and possibly even lighter. This weekend I decided to try the fish version. I figured that any white fish would probably do the trick and the tilapia fillets looked good so I went with them. A reader had suggested that the next time I make the chicken picatta that I try adding peperoncini peppers and I liked the sound of a bit of heat in the lemon sauce. I have never seen a fresh peperoncini pepper so I ended up using some pickled ones that I was able to find. The tilapia piccata turned out great! I think I enjoyed the tilapia version even more that the chicken version as the light flaky fish soaked up more of the tasty buttery lemon sauce with every bite. I also enjoyed the heat and flavour that the peperoncini peppers added to the dish. It is always nice to find ways to change up old favorites and possibly even make them better.

Tilapia Piccata

(makes 2 servings)
Printable Recipe

Ingredients:
2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

Directions:
1. Season the fish with salt and pepper.
2. Heat the oil and butter in a pan.
3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
4. Add the wine and deglaze the pan.
5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.
6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

Similar Recipes:
Chicken Piccata
Trout Amandine
Halibut Piccata with Baby Artichokes on Quinoa
Halibut with Lemon, Butter, Caper and Dill Sauce
Pan Seared Tilapia in Avgolemono Sauce
Honey Lemon Chicken
Tom Yum Baked Tilapia
Tilapia Baked in Thai Green Curry
Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce

Creamy Asparagus Soup with Morel Mushrooms and Ramps

Creamy Asparagus Soup with Morel Mushrooms and Ramps


One of the things that I like most about Spring are all of the fresh vegetables that start to come in and all of the tasty vegetable soups that can be made with them. It seems only fitting to welcome the Spring vegetable soup season in with an asparagus soup. I had recently come across a new idea for an asparagus soup on Cara's Cravings that included using cottage cheese rather than cream to make a creamy asparagus soup. I really like cottage cheese and I am always looking for new ways to use it so I was immediately sold on the idea of using it in a soup. Luckily there were still ramps (or wild leeks) at the farmers market and I also found some morel mushrooms and I was all ready for a creamy asparagus soup with ramps and morel mushrooms. There was just one last thing to add to complete the soup, miso. I am a big fan of miso and I like to add a bit to soups to add a new depth of flavour to them. The creamy asparagus soup with ramps and morel mushrooms turned out great! What an amazing flavour combination and a great way to welcome in Spring. I really liked the creamy texture that the cottage cheese gave the soup and despite the fact that I accidentally pureed all of the morel mushrooms they added a great flavour. This soup is definitaly a keeper and I will be making it again next Spring.

Creamy Asparagus Soup with Morel Mushrooms and Ramps

(makes 2 servings)
Printable Recipe

Ingredients:
1/2 tablespoon oil
2 ramps (cleaned and chopped)
1 pound asparagus (cleaned and trimmed and cut into 1 inch pieces)
1 handful morel mushrooms
2 cups vegetable broth or chicken broth or chicken stock
pepper to taste
1/2 cup cottage cheese
1/4 cup milk
1 tablespoon miso

Directions:
1. Heat the oil in a pan.
2. Add the ramps and saute until fragrant, about 1-2 minutes.
3. Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
4. Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
5. Remove from heat and add the cottage cheese and milk.
6. Puree the the soup to the desired consistency.
7. Return the pan to the stove and bring to a boil.
8. Remove from heat and mix in the miso.

Serve with:
Cheesy Ramp "Garlic" Bread

Similar Recipes:
Cream of Asparagus Soup
Soupe a la Courgette (Zucchini Soup)
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Asparagus and Mushroom Quiche
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Morel Mushroom and Asparagus Eggs Benedict

Looking for more soup recipes? Get the Closet Cooking Soup Cookbook Tasty Soups!

Mastic Ice Cream

Mastic Ice Cream with Sour Cherry Sauce and Chopped Pistachios


Mediterranean cuisine and Greek cuisine in particular is one of my favorites and I am always on the lookout for new things to try. I recently came across a new Greek ingredient, mastic on two of my favorite Greek food blogs Greek Food R & R and Kalofagas. Mastic is the resin that comes from an evergreen tree found on the Greek island of Chios. When a mastic tree is scored, the resin "weeps" from the tree and the drops are dried by the sun. The mastic resin definitely has a resiny flavour and it has an aroma that reminds me of pine trees. Mastic is commonly used to make gum, liqueur and it is used as a spice in sweet and savoury dishes.

Once I heard about this new ingredient I just had to try. I was having difficulty tracking some down when a kind reader from Greece, Lillian offered to send me some along with some mastic gum. I was able to track down some mastic liqueur at the lcbo but they had less than a half a dozen bottles left in all of Toronto and at an out of the way location. I made a special trip to pick up a bottle and I was ready to try out the mastic resin and the mastic liqueur.

The first recipe to try on my list was a mastic shrimp saganaki that I had seen on Greed Food R & R. I had made a shrimp saganaki a while ago and really liked it! When I had made the shrimp saganaki the first time I had used ouzo as a flavouring so this time I just replaced the ouzo with the mastic and it turned out great. (I have updated the shrimp saganaki post with the results!)

When Lillian sent the mastic crystals she suggested a few things to try and one of them was adding mastic to a vanilla ice cream. Given that the weather has been nice and warm the last few days I thought that it was the perfect time to pull out the ice cream maker and make some ice cream. I decided to use my basic ice cream recipe and I added both some ground up mastic resin and a splash of the mastic liqueur. I did not use a full vanilla bean as I wanted the mastic flavour to be the star of the show but I did use vanilla sugar to add an undertone of vanilla to the ice cream. The mastic ice cream was just as easy as any other ice cream to make and it turned out really well. The mastic aroma coming from the ice cream was amazing and the flavour was just as good. I was not counting on how sweet the mastic liqueur was and the ice cream turned out a bit too sweet. No problem, I decided to serve the ice cream with a sour cherry sauce to balance out the sweetness and it worked like a charm. The sour cherry and mastic flavours paired really well! I topped it all off with some chopped pistachios for some contrasting colour and texture. Speaking of texture, the ice cream was just slightly gummy which was a really pleasant surprise. I am now looking forward using mastic again.

Mastic Ice Cream

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 teaspoon mastic resin crystals
1/2 cup sugar (I used vanilla sugar)
1 cup heavy cream
1 cup milk
4 egg yolks
1 splash masticha liqueur

Directions:
1. Grind the mastic resin crystals in a mortar and pestle along with some sugar.
2. Heat the cream, milk, sugar and mastic in a sauce pan until it almost boils, about 5 minutes.
3. Reduce the heat to low.
4. Temper the eggs and stir them into the cream along with the masticha liqueur.
5. Cook at low heat until it thickens and can coat the back of a spoon.
6. You may want to strain the mixture at this point to remove any bits that may have formed while warming.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.

Similar Recipes:
Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce
Vanilla Bean Ice Cream

Asparagus and Gruyere Tart

Asparagus and Gruyere Tart

This is one of my favorite times of the year! The days are finally starting to get warm and one of my favorite vegetables, asparagus is plentiful. The farmers market has been full of locally grown asparagus for the last few weeks and I have certainly been enjoying it. I always like nice simple dishes that show off the asparagus and this asparagus and gruyere tart has been on my radar for a while now. It is basically just store bought puff pastry, gruyere cheese and asparagus. The tart is baked until the puff pastry is nice and golden brown and the asparagus has been roasted to perfection. Roasting asparagus is one of my favorite ways to cook asparagus as it seems to concentrate the flavour which makes this tart all the better. I did make one quick alteration to the recipes that I was looking at and that was to add a touch honey dijon mustard to give it some more flavour and a bit of bite. The asparagus and gruyere tart turned out great! I used a medium thickness asparagus and it was perfectly roasted at the same time that the puff pastry had turned gold brown. The melted cheese, roasted asparagus and light, flaky, puffy crust was an amazing combination!

Asparagus and Gruyere Tart

Asparagus and Gruyere Tart

(makes 4 servings)
Printable Recipe

Ingredients:
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons honey dijon mustard
2 cups gruyere (grated)
1 pound asparagus (cleaned and trimmed)
salt and pepper to taste
1 tablespoon olive oil

Directions:
1. Roll the puff pastry out to a 16x10 inch rectangle.
2. Score a line around the puff pastry 1 inch from the edge.
3. Brush the mustard around the inside of the cut.
4. Sprinkle the cheese over the mustard.
5. Arrange the asparagus in a single layer over the cheese.
6. Season with salt and pepper.
7. Brush the outside inch of the pastry with the oil.
8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.

Similar Recipes:
Fiddlehead Tart
Asparagus Gratin
Tomato Tart
Strawberry Tart
Zucchini and Feta Ricotta Tart
Mushroom and Caramelized Onion Tart
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
Apple and Cheddar Tart
Wild Leek and Double Smoked Bacon Tart
Asparagus and Double Smoked Bacon Popover
Bruschetta Chicken Pesto Tart

Wild Leek (aka Ramp) Pesto

Wild Leek (aka Ramp) Pesto

Having recently discovered wild leeks, also known as ramps, I was looking for recipes for dishes to enjoy them in. The one recipe that I kept coming across was a wild leek and shallot pesto. Since wild leeks have a taste somewhere between garlic and onions I was thinking that combining the ramps with the shallots might be a bit of an overkill but I liked the idea of a wild leek pesto. I decided to start with a basic basil pesto and I replaced half of the basil with both the bulbs and the leaves of the wild leeks. As most pestos are, this one was quick and easy to make. I always like to try new pestos out in a basic pasta dish with just the pesto and the pasta and that is what I did this time. I quite enjoyed the wild leek pesto and if you like garlic and onions like I do then you will too.

Wild Leek (aka Ramp) Pesto on Spaghetti

I still had enough pesto left over to make a second pasta and this time, on a whim, I decided to add some asparagus which I had a lot of. The juicy and almost sweet asparagus balanced out the the strength of the wild leek pesto really nicely creating a much more well rounded dish. I look forward to picking up some more wild leeks to enjoy while they are in season.

Wild Leek (aka Ramp) Pesto on Penne with Asparagus

Wild Leek (aka Ramp) Pesto

Ramps or wild leeks, are one of the first signs of springs fresh produce and what better way to enjoy them than in a pesto that stars them!


Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Printable Recipe
Ingredients
  • 1/2 cup ramps (aka wild leeks), roots trimmed and roughly chopped
  • 1/2 cup basil
  • 3 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 1/4 cup pine nuts, toasted
  • salt and pepper to taste
  • 1/4 cup parmigiano reggiano
Directions
  1. Place everything in a food processor and puree.

Use in:
Asparagus and Ramp Pesto Mac n Cheese
Ramp Pesto Omelette with Asparagus and Goat Cheese

Similar Recipes:
Fresh Pea and Mint Pesto
Asparagus Pesto on Penne
Fava Bean Pesto on Fettuccine
Garlic Scape Pesto on Fusilli with Garlic Scape Garlic Bread
Meyer Lemon Pesto and Feta Pasta with Shrimp
Asparagus and Ramp Pesto Pasta

Take a look at the Presto Pasta Nights roundup on Got No Milk.

Garides Tourkolimano (Greek Shrimp)

Garides Tourkolimano (Greek Shrimp)


Last week I had the opportunity to attend the Wines from Greece seminar and wine tasting event. I learned a lot about Greek wines and I got to try some really nice ones. Of course the wine tasting only wet my appetite and I had to head out to find some of the wines that I had just sampled. Unfortunately the lcbo did not have any of my favorite wines from the tasting event but I was assured that they would be getting them in. I did find some Greek wines but I am definitely looking forward to the increased selection of Greek wines coming to the lcbo.

I had the perfect recipe in mind for enjoying with some Greek wine. A while ago I came across this recipe for garides tourkolimano or Greek shrimp on Kalofagas and I just knew that I would have to try it. Garides tourkolimano are prawns cooked in a tomato, garlic, herb and wine sauce that is finished off with feta cheese. I had recently made and really enjoyed shrimp saganaki which is very similar dish but it is baked. This dish really reminds me of one of the reasons why I like Greek cuisine so much and that is because of the use of so many fresh herbs.

The garides tourkolimano were really quick and easy to make and they turned out great! The shrimp were amazing and the sauce was really tasty! I took the opportunity to head down to Greek town to pick up some good imported Greek sheeps milk feta and it was well worth the trip. I really liked that way that the feta was just starting to melt into the sauce. I could not let any of that sauce go to waste so I served the garides tourkolimano with some crusty bread to soak up all of the extra. Of course, I enjoyed the garides tourkolimano with a glass of the Greek white wine that I used in the sauce.

Garides Tourkolimano (Greek Shrimp)

(makes 4 appetizer sized servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1 pound shrimp (peeled and deveined)
4 cloves of garlic (chopped)
1 large tomato (diced)
4 green onions (sliced)
1/2 cup dry white wine
1 splash hot sauce
1 teaspoon oregano
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
salt and pepper to taste
1 cup feta (coarsely crumbled)
1 handful parsley (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shrimp and saute them for a minute on each side and set aside.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the tomato and green onion and saute until the tomato starts to break down, about 3-5 minutes.
5. Add the shrimp, wine, herbs and season with salt and pepper and simmer for 2 minutes.
6. Remove from heat and gently mix in the feta.
7. Cover and allow to rest for 3 minutes.
8. Garnish with parsley and serve with crusty bread.

Similar Recipes:
Garides Saganaki (Shrimp Saganaki)
Singapore Chili Prawns
Baked Shrimp and Feta Pasta
Shrimp Linguine in a Tomato and White Wine Sauce
Mediterranean Fish Stew
Bouyiourdi
Scallop Saganaki
Greek Green Beans in Tomato Sauce with Feta (Fasolakia)

Green Mango Salad

Green Mango Salad


I have been wanting to try a Thai style green papaya salad for a while now but I have never been able to find truly green, unripened, papayas. I tried picking up the greenest one that I could find but it was still too ripe and soft. I had all but given up when I was walking through the market I saw some really green mangoes and I remembered that there was a very similar Thai style green mango salad. I figured that even though these mangoes were fully bright green that they would still be soft and too ripe as well, but I picked them up and gave them a squeeze, they were rock solid and clearly unripe! I picked some up immediately and quickly tried to find all of the other ingredients that I thought I would need for the green mango salad.

The key to this salad is that the papaya or in this case mango, is used for its crisp texture and tart flavour rather than the soft and sweet ripened version. I kept the salad pretty simple and to the julienned mango I added a julienned carrot because it had a similar shape and crunchy texture and it would add some colour. I also added some bean sprouts for another colour and for the crisp juiciness that they would add to the salad. Of course there had to be a hot chili in there along with lots of fresh herbs. For the dressing I used some classic Thai ingredients: fish sauce, lime juice and some palm sugar to balance it all out. When I think of Thai cuisine peanuts always seem to come up and I thought that they would add a nice complementing texture.

The Thai green mango salad turned out great! It was so fresh and it had such a wonderful combination of flavours and textures. I really liked how each bite was crunchy and juicy and tart and sweet and sour and how every once in a while you would bite into a really hot pepper which overall balanced out with everything else. Despite the fact that I normally enjoy fully ripe, soft and sweet mangoes I quite liked the way the tart and crunchy unripened mango worked in this salad. While I was eating the salad I was thinking that you could easily turn it into a light meal by adding some shrimp or crab.

Green Mango Salad

(makes 2 small salad servings)
Printable Recipe

Ingredients:
1 green mango (peeled and julienned)
1 small carrot (julienned)
1/2 cup bean sprouts
1 birds eye chili (chopped)
1 green onion (chopped)
1 tablespoon cilantro (chopped)
1 tablespoon mint (chopped)
1 tablespoon Thai basil (chopped)
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar (or sugar)
1 tablespoon roasted peanuts (chopped, or cashews, etc.)

Directions:
1. Mix the mango, carrot, bean sprouts, chili, green onion, cilantro, mint, basil in a large bowl.
2. Mix fish sauce, lime juice and sugar in a small bowl.
3. Toss the salad with the dressing and serve garnished with the peanuts.

Similar Recipes:
Thai Cucumber and Pineapple Salad
Crunchy Asian Salad
Pad Thai
Thai Green Bean and Crab Salad
Thai Black Rice Salad
Thai Beef Noodle Salad
Thai Style Black Quinoa Salad

Preserved Lemons

Preserved Lemons


I had been wanting to try a Moroccan tagine with preserved lemons for a while but I was not able to as I could not find the preserved lemons anywhere. When I saw that lemons were plentiful and cheap at the grocery stores I thought that it was finally time to just try to make my own lemon preserves. Luckily the preserved lemons turned out to be really easy to make. You pretty much just cut them open, salt them heavily, pack them in a jar and wait. While looking for recipes for the preserved lemons I came across a variety that included spices like cinnamon, cloves, star anise, etc. For my first batch I decided to just stick with the basic preserved lemons and not worry about which spices to use. Some recipes called for waiting up to 2 months for the lemons to do their thing but others said that 3 weeks would be enough. One rule of thumb that I came across was that they would be ready when the white pith was no longer white. I was a bit impatient and I decided that the pith was no longer white and cracked open one of the jars just after the three week mark and I made the tagine with preserved lemons. I quite liked the preserved lemons! The rind had softened up nicely and it had a really nice texture. Of course the preserved lemons retained their lemony good flavour. Now I am looking forward to enjoying my preserved lemons and I am also thinking that I am going to have to make a spiced batch to try as well.

Preserved Lemons

(1 quart/1 liter preserved lemons)
Printable Recipe

Ingredients:
8 lemons (washed and dried)
1/2 cup sea salt or kosher salt or canning salt
sterilized 1 quart jar

Directions
1. Pour 2 tablespoon salt into the bottom of the jar.
2. Cut the tip and the ends from the lemons exposing some of the white pith.
3. Quarter the lemons from top to bottom stopping just before the end leaving the quarters attached.
4. Generously sprinkle salt all over the inside of the lemons.
5. Pack the lemons into the jar so tight that the juice is squeezed from them and fills up the jar.
6. Seal the jar and let sit at room temperature for three days, flipping every once in a while.
7. Move the jar to the fridge and let sit for a minimum of three weeks, flipping every once in a while.
8. Rinse the preserved lemons and remove the pulp before slicing or chopping the rind for use in your dish.

Use in:
Green Olive and Preserved Lemon Tapenade
Moroccan Chicken Tagine with Olives and Preserved Lemons
Fiddlehead Shrimp Scampi
Moroccan Butternut Squash, Chickpea and Quinoa Tagine

Moroccan Chicken Tagine with Olives and Preserved Lemons

Moroccan Chicken Tagine with Olives and Preserved Lemons

I first started coming across recipes that used preserved lemons like this dish for a Moroccan tagine with preserved lemons and olives, about this time last year. The idea of preserved lemons was very intriguing and I just had to try them. Since I was not able to find any preserved lemons I finally decided to just make some myself and my first batch was ready to try. Olives are a food that I really enjoy but I rarely seem to cook with them so this dish was on the top of my list of recipes to try using the preserved lemons. Besides, it was the perfect excuse to pick up some nice quality olives to snack on at the same time. To top it all off this dish is braised so the chickens juices drip into the sauce and all of the flavours have a good chance to mingle and get to know each other including those amazing Moroccan spices.

This dish takes a little bit of time and effort, but not too much, and it is well worth it. The Moroccan chicken tagine with olives and lemon preserves turned out really well! Everything mixed together to form a tasty symphony of flavour in your mouth. Every time I try a dish with a Moroccan spice blend I am liking them more and more. I don't normally use so many spices in a single dish but the Moroccan spice blends seem to work really well. I really liked the touch of heat that the harissa brought to the table and the sweetness of the honey balanced it out well. The preserved lemon peel had a nice texture and really brought the lemon flavour to the dish. Overall I really enjoyed this dish and I look forward to enjoying the leftovers.

I now have a jar and a half of preserved lemons and I would certainly like to hear how you enjoy your preserved lemons.

Moroccan Chicken Tagine with Olives and Preserved Lemons

(makes 4 servings)
Printable Recipe

Ingredients:
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 pinch saffron
salt and pepper to taste
1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
1 tablespoon oil
1 onion (sliced)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1/2 cup water (or chicken stock)
1 preserved lemon (pith removed, and peel rinsed and sliced)
1 cup olives
1 tablespoon harissa
1 tablespoon honey
1/4 cup parsley (chopped)
1/4 cup cilantro (chopped)

Directions:
1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.
2. Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.
3. Add the onion, and saute for 3 minutes.
4. Add the garlic and ginger and saute until fragrant, about a minute.
5. Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.
6. Remove from heat and mix in the parsley and cilantro.

Slow Cooker: Optionally implement steps 1-4, place everything except the parsley and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley and cilantro and turning off the heat.

Note: You will probably want to go easy on the salt as the lemons are preserved in a lot of salt and the olives are pretty salty as well.

Similar Recipes:
Artichoke and Fava Bean Tagine
Chicken Cacciatore (Hunter Style Chicken)
Apricot Lamb Tagine
Moroccan Lamb Tagine
Moroccan Nectarine and Plum Chicken Tagine
Chicken Baked in Green Tomato and Jalapeno Jam
Chicken and Date Pastilla
Moroccan Butternut Squash, Chickpea and Quinoa Tagine
Pumpkin and Chicken Tagine

Date Crumb Bars

Date Crumb Bars


I am not really sure why, but I seem to have been amassing quite the collection of dates. I guess that every time I saw them on sale I picked some more up but I was not using them quickly enough. One of the reasons that I was collecting the dates was because they are naturally sweet and I enjoy baking with them, often replacing some of the sweetener with some dates. One of the dishes on the top of my to try list with dates was date crumb bars. The crumb bars are basically a filling, in this case dates, sandwiched between two layers of crumbs. Given that I was just thinking of dates as being naturally sweet, I decided to use very little sweetener in the date mixture and go with something natural like honey. The crumbs are made from flour, sugar, butter and rolled oats. Of course I took the opportunity to use a little whole wheat flour in the crumb mixture to make these bars just a little bit healthier. The date crumb bars were nice and easy to make and they turned out great! The last time that I made crumb bars they did not hold together too well so this time I made sure to pack the bottom layer of crumbs in really well and this time they held together nicely. The date and honey mixture was amazing! It was sweet without being too sweet and nice and moist and helped to hold the bars together. Now I am looking forward to making more things with all of the dates that I still have left!

Date Crumb Bars

(makes 9+ servings)
Printable Recipe

Ingredients:
1 pound dates (pitted and chopped)
1/4 cup honey
1 cup water
1 tablespoon butter
1 1/2 cups rolled oats
3/4 cup flour
3/4 cup whole wheat flour
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter (melted)

Directions:
1. Bring the dates, honey, water and butter to a boil, remove from the heat and let sit until they cool down to room temperature.
2. Puree until smooth.
3. Mix the rolled oats, flour, sugar, cinnamon and salt in a bowl.
4. Stir in the butter until it forms crumbs.
5. Press half of the crumb mixture into the bottom of a greased 8 inch square baking pan.
6. Spread the date mixture on and top with the remaining crumbs.
7. Bake in a preheated 350F oven for 25 minutes.

Similar Recipes:
Blueberry Crumb Bars with Lemon Cream Filling
Strawberry Oatmeal Crumble Bars
Medjool Date Pecan Pie

Asparagus, Morel and Ramp Quiche with a Brown Rice Crust

Asparagus, Morel and Ramp Quiche with Brown Rice Crust


Spring may have been a little slow in arriving but it is certainly here now. At the farmers market this weekend I found some of the first of the locally grown asparagus. In addition to the asparagus I found some ramps and some morel mushrooms both of which I had been wanting to try. Ramps, or wild leeks are a member of the onion family and they are commonly described as tasting like a cross between onions and garlic. Given that I use onions and garlic so commonly in my cooking, I just had to try the ramps.

One of my favorite ways to welcome in Springs fresh produce is with an asparagus quiche. I figured that an asparagus quiche with morel mushrooms and ramps would be tasty indeed. I had been wanting to try a brown rice crust for a quiche for a while now and this seemed like the perfect opportunity. The brown rice crust sounded lighter and healthier than the more standard pie pastry crust. The pictures that I had seen of the brown rice crust always looked nice and golden brown and good.

The brown rice crust was really easy to make. It is pretty much just some cooked brown rice, an egg and some cheese that is pre-baked in the pie plate for a few minutes before pouring in the quiche filling and baking the quiche. The quiche was as easy as mixing and baking making this a pretty simple recipe overall. The asparagus, morel mushroom and ramp quiche with a brown rice crust turned out great! The brown rice crust baked up nice and golden brown and it was slightly crispy. I will definitely be using this brown rice crust again. The quiche itself was nice and tasty! It is hard to go wrong with eggs, milk and cheese and the ramps added an amazing aroma and flavour to the quiche. The morel mushrooms were really good, though at the price that I paid for them they will be a special occasion item. This quiche was an amazing way to welcome in Springs bounty this year! Now I need to come up with some more ideas for enjoying ramps while they are in season.

Asparagus, Morel and Ramp Quiche with Brown Rice Crust

(makes 6 servings)
Printable Recipe

Ingredients:
2 cups cooked brown rice
1/4 cup gruyere (grated)
1 egg
4 eggs
1 cup milk
1 cup gruyere (grated)
1/2 pound morel mushrooms
1/2 pound asparagus (cut into 1-inch long pieces and steamed)
3 ramps (chopped)
salt and pepper to taste

Directions:
1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
4. Mix the eggs, milk, cheese, mushrooms, asparagus and ramps in a bowl and season with salt and pepper.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

Similar Recipes:
Wild Leek and Double Smoked Bacon Tart
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Asparagus and Mushroom Quiche
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Asparagus Frittata
Ham and Cheese Egg Casserole
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Zucchini and Kimchi Quiche with a Brown Rice Crust
Broccoli and Cheddar Quiche with a Brown Rice Crust
Asparagus and Spinach Quiche
Morel Mushroom and Asparagus Eggs Benedict
Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

I had some leftover cabbage that needed to be used and of course the first thing that came to mind was to make a okonomiyaki which is may favorite way to use up extra cabbage. Okonomiyaki is a savoury Japanese style pancake that is made with a batter, shredded cabbage and other grated vegetables. From there you can add meats or whatever else you want. In fact, okonomi translates to "as you like" or "what you want" so the pancakes can differ greatly between cooks. Once the pancake is done cooking it is topped with toppings such as mayonnaise, okonomiyaki sauce (like Worcestershire sauce only thicker and sweeter), katsuobushi (dried, fermented, and smoked skipjack tuna), etc. When you order okonomiyaki at a Japanese restaurant you are often brought the raw ingredients and you cook it yourself on a hot plate at your table. This way you get even more control to cook it "as you like".

Maple and Miso Scallops

Maple and Miso Scallops


Despite the fact that it is still well within the cool Spring jacket weather here, I have been getting more into the warm weather food mood. I see warmer weather food as generally requiring little or no oven time, being lighter and including more salads. When those lighter meals include pan seared scallops in a maple syrup and miso sauce like this recipe that I encountered on Cook Eat Fret it is not hard to see why I wanted to make it right away. It does not take much to convince me to try a meal with both scallops and maple syrup and I always enjoy finding new ways to enjoy miso. This meal was super quick and easy to make requiring only a few minutes to pan sear the scallops, a few minutes to make the simple pan sauce and a few minutes to throw together a simple salad. I figured that serving the scallops on a salad would be nice as the extra maple and miso sauce would work as a dressing. The maple and miso sauce was really nice. I liked how the salty miso worked with the sweet maple syrup and how the tangy vinegar balanced everything out. What a great way to enjoy both maple syrup and miso!

Maple and Miso Scallops

(makes 2 appetizer sized servings)
Printable Recipe

Ingredients:
8 large scallops (patted dry)
salt and pepper
1 tablespoon oil
1/2 cup rice wine vinegar
2 tablespoons maple syrup
2 tablespoons miso

Directions:
1. Season the scallops with salt and pepper.
2. Heat the oil in a pan.
3. Add the scallops and caramelize on both sides, about 3 minutes per side, and set aside.
4. Add the vinegar, maple and miso to the pan and reduce to a sauce.
5. Add the scallops back to the pan and toss to coat.

Similar Recipes:
Sauteed Scallops in Miso Sauce
Cod Salad with Sesame Dressing
Amaretto Shrimp
Maple Salmon

Other Maple Recipes

Curried Red Lentil Soup with Chickpeas and Quinoa

Curried Red Lentil Soup with Chickpeas and Quinoa


I had been wondering what exactly a guest post was when Cory, a fellow Canadian with a great food blog of his own, Zesty Cook, asked me to write one. I have been following Cory's blog for a while and and I was excited about doing a guest post for him. It turns out that a guest post is pretty much what it sounds like so head on over to Zesty Cook for the curried red lentil soup with chickpeas and quinoa post and take a look at some of Cory's great recipes and food tips.

Similar Recipes:
Palak Dal

Seafood Lasagna

Seafood Lasagna


I recently came across this recipe for a seafood lasagna on Confections of a Foodie Bride which sounded so good that I had to make it right away. How could I not make it right away? It contains so many of my favorite foods including cheesy baked pasta, shrimp, king crab and scallops. I also liked that it contained an entire package of spinach for that green vegetable that I like to try to include in my meals. This lasagna starts with a layer of cheese and spinach followed by a layer stuffed with yummy seafood followed by another layer of cheese and spinach and of course it is topped of with a layer of golden brown bubbling cheese. The layers of cheese and spinach reminded my of the green pastitsio that I had made a while ago and that made me think of dill and I decided to add some dill to cheese and spinach layer. One of my favorite ways to enjoy shrimp is to cook them in a buttery garlic and lemon sauce with a bit of wine to deglaze the pan and I figured why not cook the seafood like that and pour the sauce into the lasagna as well?

With my slightly modified version of the recipe done I was ready to go. As with most lasagnas this one took a bit of effort and time to make but it was well worth it. The seafood lasagna turned out great! Bubbling hot cheesy baked pasta with seafood is such a great combo. It smelled amazing while baking and it tasted just as good. Luckily there was a lot of leftovers and I will get to enjoy the rest of it for lunches throughout the week.

Seafood Lasagna

(makes 6+ servings)
Printable Recipe

Ingredients:
1 tablespoon butter
1 pound seafood (king crab, shrimp and scallops)
1 teaspoon garlic (chopped)
1/4 cup white wine (or chicken stock)
1 tablespoon lemon juice
4 tablespoons butter
2 teaspoons garlic (chopped)
4 tablespoons flour
3 cups milk
1/2 cup parmigiano reggiano (grated)
salt and pepper to taste
1/4 cup dill (chopped)
1 (16 ounce) container ricotta cheese
1 (10 ounce) package spinach (thawed and drained)
1 egg
1/2 cup parmigiano reggiano (grated)
1 cup mozzarella (grated)
1/2 pound lasagna noodles (cooked)
1/4 cup parmigiano reggiano (grated)
1/2 cup mozzarella (grated)

Directions:
1. Heat the butter in a pan.
2. Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
3. Add the garlic and saute until fragrant, about a minutes.
4. Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
5. Add the seafood and toss to coat.
6. Melt the butter in a large sauce pan.
7. Add the garlic and saute until fragrant, about a minute.
8. Add the flour and stir while cooking for a few minutes.
9. Slowly whisk in the milk and simmer until it thickens.
10. Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.
11. Mix the ricotta, spinach, egg, parmigiano reggiano, mozzarella and a cup of the white sauce.
12. Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish.
13. Add a layer of noodles.
14. Add a layer of half of the cheese mixture.
15. Add a layer of noodles.
16. Add a layer of all of the seafood and pour a cup of the white sauce over it.
17. Add a layer of noodles.
18. Add a layer of the remaining cheese mixture.
19. Add a final layer of noodles.
20. Pour 1/2 cup of the white sauce over the noodles and top with the parmigiano reggiano and mozzarella.
21. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 45-60 minutes.
Note: This lasagna has 4 layers of noodles so make sure that you cook the right amount.

Similar Recipes:
Lasagna
Pastitsio (Greek Lasagna) with Greens
Mushroom Lasagna
Crab Mac and Cheese

Maple Oat Bread

Maple Oat Bread


I had been taking a little break from maple but then I came across this recipe for a maple oat bread that I just had to try. This bread is baked with maple syrup in it and maple sugar is sprinkle on top. The maple-y goodness does not stop there though as I had a jar of maple butter that I was just itching to try. In addition to using the rolled oats this recipe also includes some whole wheat flour which I always like to see. This is a yeast based bread so it takes a bit more effort than the quick breads that I more usually make but it is well worth it. The smell of the maple bread baking was just amazing and only built up the anticipation even more. I could barely wait for the bread to cool down enough to cut of a slice to enjoy. The maple bread was great! It had a nice crisp crust with a light and soft inside and the smelled just like maple syrup. The maple flavour however was more subtle and I really enjoyed it. The maple butter that I served with the bread with added a ton of maple flavour as well. The maple butter tasted just like maple syrup but it had the texture of butter. I will definitely be making this bread again.

Maple Oat Bread with Maple Butter


Maple Oat Bread

(makes 1 loaf)
Printable Recipe

Ingredients:
3/4 cup + 2 tablespoons hot water
1/2 cup rolled oats
1/4 cup maple syrup
1/4 cup butter (melted)
1 1/4 teaspoons salt
1/2 teaspoon cinnamon
2 cups all purpose flour
3/4 cup whole wheat flour
2 1/4 teaspoons instant yeast
water
3 tablespoons maple sugar

Directions:
1. Mix the hot water, oats, maple syrup, butter, salt and cinnamon in a bowl.
2. Add the flours and yeast and stir to form a dough.
3. Knead the dough for 10 minutes.
4. Place the dough in a greased bowl, cover and let it rise to double its size, about 60-90 minutes.
5. Deflate the dough and form it into an 8 inch long log.
6. Place the dough into a greased loaf pan, cover and let it rise over the edge, about 60-90 minutes.
7. Brush the top with water and sprinkle with the maple sugar.
8. Bake in a preheated 350F for 35-40 minutes. Cover in foil after the first 15 minutes to prevent burning.
9. Let cool for 5 minutes and remove from pan.

Similar Recipes:
Cinnamon Bread
Beer Bread

Other Maple Recipes

Sloppy Joes

Sloppy Joes


When I was a kid, one of my favorite meals was sloppy joes. It had been a long time since I had last had sloppy joes and I had been craving them for a while. Sloppy joes are basically ground beef cooked with onions, a sweetened tomato sauce and various other seasonings and they are served in buns. After looking at a bunch of recipes the common ingredients in the sauce seem to be ketchup, Worcestershire sauce, vinegar, mustard and brown sugar. Now a days I like to add vegetables to anything that I can and I wanted to add some to the sloppy joes. I had some celery in the fridge that needed to be used so I decided to go with my three favorite base forming vegetables, onions, carrots and celery. Next up was the bean decision. There seems to be a bit of controversy as to whether beans should be included in sloppy joes or not and I decided to try them both ways and I split the recipe in half and added beans to one and not the other.

From there you have a bit of playing room with the flavours. The sloppy joes would be great just like that but I was thinking of adding some Texmex flavours and a bit of heat with some smokey chipotle chili powder and some ground cumin. That was the plan anyways. I don't use my ketchup very often and as I was digging to the back of my fridge to get it I came across my gochujang (a Korean fermented chili and bean sauce) and I thought that using that in the sloppy joes would be a great idea. So on the spur of the moment I switched from Texmex flavours to Korean flavours.

Of course the sloppy joes were super quick and easy to make. (This meal is easily doable on a weeknight.) The sloppy joe sandwiches were pretty messy, and I really filled those buns with the sloppy joe filling, but they tasted great so the mess was well worth it. I like the way that the gochujang worked in the sloppy joe both with regards to the flavour and to the heat. As for the beans, I enjoyed the version with the beans and I added the second half of the can of beans to the batch without.

Sloppy Joes (with Beans)


Sloppy Joes

(makes 4+ servings)
Printable Recipe

Ingredients:
1 pound ground beef
1 tablespoon olive oil
1/2 cup onion (chopped)
1/2 cup carrot (chopped)
1/2 cup celery (chopped)
2 cloves garlic (chopped)
1/4 cup ketchup
2 cups tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon mustard
2 tablespoons brown sugar
2 tablespoons gochujang (optional or 1 tablespoon chili powder and 1 teaspoon cumin)
1 (19 ounce) can kidney beans (optional)
salt and pepper to taste
4+ hamburger buns

Directions:
1. Brown the ground beef in a large pan and set aside.
2. Heat the oil in the pan.
3. Add the onion, carrot and celery and saute until tender, about 10-15 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar, mustard, brown sugar, gochujang, beans, salt and pepper and simmer for a few minutes.

Use leftovers in:
Sloppy Joe Grilled Cheese Sandwich

Similar Recipes:
Texmex Sloppy Joes
Bulgogi Burgers