Roasted Taco Chickpeas & Jalapeno Cheddar Cornbread

I'm super excited about day one of Leng's salad challenge!! We usually eat salad a few nights a week at least but not usually as the main course. And we usually buy the box salad because we don't have a salad spinner and I haven't wanted to go through the hassle of washing lettuce and fearing it will go bad before we eat it. But tonight I realized (yes it took me a while) how ridiculous that is and how insanely delicious fresh lettuce is!! (Not to mention that now we'll be avoiding that extra packaging and production required for the boxed lettuce.) I loooove romaine lettuce. So crunchy and delicious. The box salads always taste kind of chemically or weird to me. But fresh lettuce you can easily eat on its own without dressing. I could just snack on a bowl of it even. Maybe that's because I've been depriving myself of fresh lettuce for so long though haha.

Tonight for dinner we had a salad with: romaine lettuce, roma tomatoes, red bell pepper, corn, green onions, taco seasoned roasted chickpeas, and jalapeno cheddar cornbread! Mmmm. For the cornbread, I wanted one that used oil not butter so I found a vegan recipe. Then I added some cheddar cheese and jalapeno to it. I love cornbread, and shockingly my boyfriend said he liked the texture of this one (he really doesn't like cornbread because he usually thinks it's too dry). I didn't add enough cheese to make it distinctly cheesy nor enough jalapeno to have a strong flavour (should've left in some seeds), but I will make some version of this cornbread again. It's super easy and I'm already planning on adding corn and red pepper next time.

If this sounds good, you might also like:
Spicy Indian Chickpeas/Chana Masala
Artichoke Rotini Pasta
French Barley Salad
Caramelized Onion, Sage and Cheddar Muffins

Roasted Taco Chickpeas
Adapted from Veggie Terrain who adapted from Happy Herbivore

The amount of taco seasoning in this recipe is enough for 2 batches of roasted chickpeas, so you'll have some leftover for next time!

1 1/2 cups chickpeas (about a can)
1 tbsp reduced sodium soy sauce (Ashley note: Next time I think I'll just use water.)
2 tbsp taco seasoning

Taco Seasoning
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp salt
2 tsp black pepper, freshly ground
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp dried oregano

Preheat oven to 400F.

In a small bowl, mix all taco seasoning ingredients together.

Mix together chickpeas, soy sauce, and taco seasoning. (Put extra taco seasoning in a sealed container.) Spread on a cookie sheet/jelly roll pan and bake for 20-25 minutes.

Jalapeno Cheddar Cornbread
Adapted from Isa Moskowitz

1 cup cornmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tbsp canola oil
2 tablespoons maple syrup
1 cup soymilk
1 teaspoon apple cider vinegar
1 jalapeno pepper, diced (I removed the seeds)
3/4 cup grated cheddar cheese, separated

Preheat oven to 350, line an 8x8 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, whisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt). Add the jalapeno pepper and half of the cheese, and mix together. Add the oil and maple syrup to the soymilk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes. (Ashley note: I didn't see that I was supposed to whisk these all together so didn't do it. I'll try it next time though to see if it makes a difference!)

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

Tarragon Pecan Asparagus

As some of you might know, I'm always reluctant to use my favourite fresh fruits and vegetables in cooking/baking because I love enjoying them just on their own. Asparagus is a favourite, especially the tips, but I had bought a lot one week so decided to try out a new recipe. And oh wow was it addictive. I could've sat and eaten a big bowl of just that for dinner.

Tomorrow is the start of Leng's (A Fat Cat Who Created A Vegetarian) two week salad challenge that I'm taking part in! Every day you have to eat a salad (as your main dish or as a side) that includes (at minimum) leafy greens, a different coloured vegetable/fruit, protein and a grain. I love eating big substantial salads for meals so I'm really looking forward to the challenge. I plan on posting about my salads every few days. Oh and that picture up there is my gorgeous salad bowl (though I think it's supposed to be a pasta bowl). I like tossing everything together and this bowl is big enough to make sure everything stays in the bowl (most of the time anyway).

If this sounds good, you might also like:
Asparagus and Feta Pasta
Sesame Beets
Maple Mustard Glazed Potatoes and String Beans
Herbed Cauliflower with Capers & Lemon

Tarragon Pecan Asparagus
Adapted from The Vegetable Dishes I Can't Live Without

Yield: 4 to 5 servings

1 1/2 lbs asparagus
2 tbsp balsamic vinegar or cider vinegar
2 tsp honey (Use a different sweetener to make this vegan.)
1 tbsp olive oil
1 cup minced pecans, lightly toasted
4 cloves garlic, minced
1/2 tsp salt (or to taste)
2 tsp dried tarragon
freshly ground black pepper, to taste

1. Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2 inch pieces. Set aside.

2. Combine the vinegar and honey in a small bowl and mix until the honey dissolves. Set aside.

3. Place a large deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the pecans and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.

4. Turn the heat to medium-high, and add the asparagus, garlic and salt. Stir fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.)

5. Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from the heat.

6. Stir in the tarragon, more salt if you like, and some black epper to taste. Serve hot, warm or at room temperature.

Olive Tapenade

I made this olive tapenade for my mom's birthday dinner because she's a big olive lover. Everyone always passes their olives over to her - well except me now, I've grown to like them. But I didn't think I, or anyone other than my mom or sister in law, would like this tapenade. But people did! It's so incredibly easy to make, versatile and full of flavour. I think it would be an excellent addition to an otherwise blah sandwich, or maybe it could be mixed into a pasta dish, and of course it can be eaten on bread as we did. When I cook, I'm scared of changing too much especially if it's an unfamiliar dish. But for some reason with this one, I felt confident it would turn out however I modified it and it did. So feel free to add or take out whatever you like.

If this sounds good, you might also like:
Onion Chutney
Spinach Artichoke Heart Dip
Cheddar Ale Dip
Pan Fried Onion Dip

Olive Tapenade
Adapted from Lisa's Kitchen

I don't remember what kind of olives I used, and while it might be best to use Kalamata olives, I think any black olive would be okay. But I'm not a frequent olive eater so I might not know what I'm talking about. =)

1 generous cup of Kalamata olives, pitted
1 tbsp olive oil
1 tbsp balsamic vinegar
1 clove of garlic, chopped
1/2 teaspoon of dried parsley
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
freshly cracked black pepper to taste

Put all of the ingredients into a food processor and pulse until you have a thick paste. Adjust seasonings accordingly.

Lemon Lust Cake

I made this cake for my mom's birthday (almost 2 months ago now - I'm so behind with blogging about what I've made that I look at the photos and have no idea what it is, well that's only happened with some muffins I've made). Anyway, she loves lemon and buttercream icing (and lots of it), so I thought this cake would be a good choice. It's a lemon cake brushed with lemon syrup, filled with lemon cream cheese (cream cheese, whipped cream and lemon curd mmm) and iced with lemon buttercream. You can see why this is called the lemon lust cake! And yes of course the cake was very lemony. The star of the cake was definitely the lemon cream cheese filling, and the cake itself was pretty good but the lemon buttercream on the outside was, well, very very buttery. It's the kind of buttercream that's just butter plain mixed with stuff (in this case, lemon curd). If you eat the cake straight out of the fridge the icing is quite solid (as butter is). I much prefer Swiss meringue buttercream so I'd switch it for that next time.

Now that I'm looking at the photos of the cake I'm thinking I could've fancied it up a bit with some candied lemon slices. But I'm moreso the type to not care too much about how it looks as long as it tastes good. Though candied lemon slices might be delicious - I should make them one day. Looking at the pictures of the slice of cake, it makes me think of those old cars that have long hoods and front ends that stick out on top.

If this sounds good, you might also like:
Strawberry Cream Cake
Creamy Coconut Cake
Lemon Cheesecake
Coconut Lemon Bundt Cake

Lemon Lust Cake
Adapted from The Cake Book

Split the lemon curd evenly for the filling and the icing.

Lemon Cake
3 cups (342 g) cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks/8 oz) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs
2 tsp finely grated lemon zest
1/4 cup strained freshly squeezed lemon juice
2/3 cup whole milk

Lemon Curd
8 large egg yolks
1 1/4 cups (250 g) granulated sugar
2 tsp finely grated lemon zest
3/4 cup freshly squeezed lemon juice
pinch of salt
1/2 cup (4 oz) unsalted butter, cut into tablespoons

Lemon Cream Cheese Filling
3/4 cup heavy cream
4 ounces (113 g) cream cheese, softened
1/2 tsp vanilla extract
1/2 recipe lemon curd

Lemon Soaking Syrup
1/3 cup (80 mL) water
1/4 cup freshly squeezed lemon juice
1/2 cup granulated sugar

Lemon Buttercream
1 1/2 cups (12 oz) unsalted butter, softened
1/2 recipe Lemon Curd
Pinch of salt

Make the lemon curd:
1. Set a fine mesh sieve over a medium bowl and set aside. In a medium heavy nonreactive saucepan, whisk together the egg yolks, and sugar until blended. Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7 to 10 minutes (do not let the custard boil, or it will curdle). The mixture should leave a path on the back of a wooden spoon when you draw your finger across it. Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.

2. Set the bowl containing the lemon mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn't splash into the lemon mixture). Stir the mixture frequently until it is slightly chilled, about 15 minutes. Put the curd into an airtight container with a lid and refrigerate until ready to use.

Make the cake:
3. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of two 9 inch round cake pans. Line the bottom of the pans with parchment paper.

4. Whisk together the cake flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and mixing until blended. Beat in the lemon zest and lemon juice until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions and mixing just until blended. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.

6. Bake the cakes for 22 to 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.

7. Invert the cakes onto the wire racks and let cool completely.

Make the filling:
8. In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form. Transfer the whipped cream to a smaller bowl, cover and refrigerate.

9. In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese at medium speed until very creamy, about 2 minutes. On low speed, beat in the vanilla extract. Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute. Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the whipped cream until almost completely blended. Cover the bowl and refrigerate while you make the syrup and buttercream.

Make the syrup:
10. In a small pot, combine the water, lemon juice, and sugar and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat and set aside at room temperature.

Make the buttercream:
11. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy and light, about 2 minutes. At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at medium-high speed until creamy and light, about 1 1/2 minutes. Set aside at room temperature while you assemble the cake.

Assemble the cake:
12. Using a long serrated knife, trim off the domed tops of the cakes so that they are even (save any cake pieces and crumbs for snacking). Cut each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another layer cut side up on a cardboard cake round or flat serving plate. Generously brush with some of the lemon syrup. Spoon a scant cup of the filling onto the cake and, suing a small offset metal spatula, spread it into an even layer, leaving a 1/2 inch border around the edge of the cake. Top with another cake layer and brush it with more syrup. Top with another scant cup of filling. Repeat with another layer, more syrup, and the remaining filling. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

13. Frost the sides and top of the cake with the buttercream. Serve the cake or refrigerate it. If it has been refrigerated, let stand at room temperature for about 45 minutes before serving.

Spaghetti All'Arrabbiata with Crispy Garlic Crumbs

I've always preferred white/cream sauces to red sauces. I like rose sauces (a mix of red and white) but just never found a red sauce that I liked. But then I tried out this recipe and I actually quite like it. It's simple and easy to make, uses basic ingredients and tastes yummy! You don't have to make the crispy garlic crumbs but they are certainly delicious!

If this sounds good, you might also like:
Asparagus and Feta Pasta
Fresh Pear and Curry Pasta
Pasta with Creamy Spinach Walnut Sauce
Artichoke Rotini Pasta

Spaghetti All'Arrabbiata with Crispy Garlic Crumbs
Adapted from Rebar

1 tbsp olive oil
1 yellow onion, diced
3/4 tsp salt
6 garlic cloves, minced
2 bay leaves
1/2 tsp red chile flakes, or more to taste
1 cup red wine
28 oz can whole or diced tomatoes (Ashley note: I use diced.)
4 Roma tomatoes, seeded and diced
10 fresh basil leaves, coarsely chopped (Ashley note: I think I used about 1 tbsp freeze dried basil?)
1/2 tsp cracked pepper
375 g whole wheat spaghetti
Crispy Garlic Crumbs (recipe below)

Heat the saucepan over medium heat. Add olive oil and heat until a piece of onion sizzles on contact. Saute onion with 1/2 tsp salt for 10 minutes, stirring often. Add garlic, bay leaves, chile flakes and saute another 5 minutes. Deglaze the pan with red wine and let it reduce until thick and syrupy. Add the fresh and canned tomatoes, basil, pepper and remaining salt. Simmer gently, partially covered, for up to one hour. Meanwhile, put a large pot of water on to boil to cook the pasta.

To serve, cook spaghetti until al dente. Drain and return the pasta to the pot. Toss with half of the arrabbiata sauce and transfer toa serving dish. Serve remaining sauce on the side along with grated Parmesan, chopped fresh basil and crispy garlic breadcrumbs to sprinkle on top.

Crispy Garlic Crumbs
1 cup fresh whole wheat breadcrumbs (about 2 pieces of bread)
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp cracked pepper
2 tbsp olive oil

Combine all of the ingredients in a small bowl and mix well. Spread onto a baking sheet and bake in a 325F oven until golden and crispy (about 10 minutes).