VARIETY IS THE SPICE OF LIFE
Put a twist on your favourite comfort foods
ATCO BLUE FLAME KITCHEN
While we love the comforting familiarity of our favourite classics, sometimes we can’t help but spice things up. We have some ideas to add a little variety to your family favourites. Cauliflower and potato mash might be the oldest “trick” in the book, but whipping it in the food processor keeps it creamy and rich, while adding nutmeg, paprika and microgreens gives it some extra flair. Our cheddar and bacon sandwiches are like grilled cheese with a sweet and savoury twist, thanks to the aforementioned bacon and (don’t knock it till you try it!) raisin bread.
If you like hummus, you have to try our hummus soup. The earthiness of the garlic, chickpeas and tahini is complemented by the bright flavours and colours of the lemon, red pepper and parsley.
Despite being grown in Canada, barley doesn’t make it to many home kitchens. It acts as the perfect stand-in for rice in our simple barley vegetable pilaf. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
HUMMUS SOUP Serves: 5
■ 1 tbsp (15 mL) canola oil
■ 1 1/2 cups (375 mL) diced red bell peppers
■ 6 cloves garlic, finely chopped
■ 2 cans (19 oz/540 mL each) chickpeas, rinsed and drained
■ 4 cups (1 L) vegetable broth
■ 1/3 cup (80 mL) tahini (sesame seed paste)
■ 1 tbsp (15 mL) ground cumin
■ 1 tsp (5 mL) turmeric
■ 1 cup (250 mL) plain Greek yogurt
■ 1/3 cup (80 mL) fresh lemon juice
■ 1/3 cup (80 mL) finely chopped fresh parsley
1. Heat oil in a Dutch oven over medium heat. Add red peppers and garlic; sauté for 3 minutes.
2. Add chickpeas, broth, tahini, cumin and turmeric; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, until red peppers are tender, about 15 minutes. Remove from heat.
4. Using a hand blender, purée mixture until almost smooth. 5. Stir in yogurt, lemon juice and parsley. Serve immediately.
CAULIFLOWER AND POTATO MASH Serves: 4-6
■ 4 cups (1 L) cauliflower florets
■ 2 cups (500 mL) cubed peeled russet potatoes
■ 1 clove garlic, peeled
■ 1/4 cup (60 mL) hot milk
■ 1 tbsp (15 mL) butter
■ 1/2 tsp (2.5 mL) salt
■ 1/8 tsp (0.5 mL) freshly ground pepper
■ 1/8 tsp (0.5 mL) nutmeg
1. Cook cauliflower and potatoes in boiling salted water until tender, about 15 minutes; drain.
2. Place cauliflower, potatoes, garlic, hot milk, butter, salt, pepper and nutmeg in a food processor. Process, using an on/ off motion, just until mixture is smooth. Do not overprocess.
3. May be prepared in advance and left to stand for up to 1 hour. Reheat, covered, in a microwavesafe container in a microwave oven on medium just until heated through.
Note: For a special presentation, garnish with paprika and microgreens before serving.
CHEDDAR AND BACON SANDWICHES Serves: 4
■ 4 oz (120 g) medium cheddar cheese, thinly sliced
■ 8 slices raisin bread
■ 6 slices bacon, cooked crisp and halved
■ 3 tbsp (45 mL) butter, softened
1. Place cheese evenly on 4 slices of bread. Top each with bacon slices and remaining bread. Spread butter over both sides of sandwiches.
2. Place sandwiches directly on grid on natural gas barbecue or in a toaster basket.
3. Grill sandwiches over medium heat until golden brown on both sides and cheese is melted. Serve immediately.
BARLEY VEGETABLE PILAF Serves: 8
■ 2 tbsp (30 mL) butter
■ 1 cup (250 mL) finely chopped onion
■ 1 1/2 cups (375 mL) pearl barley
■ 4 cups (1 L) canned chicken broth
■ 1 bay leaf
■ 1/2 tsp (2.5 mL) salt
■ 1/2 cup (125 mL) finely chopped carrot
■ 1/2 cup (125 mL) finely chopped red bell pepper
■ 2 tsp (10 mL) grated lemon peel
■ 2 tbsp (30 mL) chopped fresh parsley
1. Melt butter in a large saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add barley and sauté for 3 minutes. Add broth, bay leaf and salt.
3. Bring to a boil. Reduce heat; cover and simmer until barley is almost tender, about 25 minutes. Stir in carrot, red pepper and lemon peel.
4. Cover and simmer until liquid is absorbed and barley and vegetables are tender, about 10 minutes.
5. Remove and discard bay leaf. Stir in parsley.