I’ve recently discovered wild rice blends. If you’re not a huge fan of brown rice on it’s own and want to steer away from white rice, you should definitely check it out. The main reason that I love it is that the texture is amazing. Because there are different shapes, sizes and types of rice they all cook slightly differently. So, you end up with a medley of colors and textures. I think that’s a big part of why having a bowl of rice with some vegetables and sauce can feel like a meal now. As is often the case, however, the sauce is arguably the most important part of this bowl. Rice is always an amazing blank canvas. There are so many directions you can go in terms of flavours and cuisines. But, I know my audience and whenever I am trying something new I know that the way to win over my boyfriend’s heart is to give things a Japanese twist. It is definitely up there among his favourite cuisines and he loves the saltiness of miso. So, when I made this rice, filled with seeds and greens I knew a miso maple wild rice bowl would be the way to go.
Around three o’clock, every day, I get a hankering for something sweet. To be more specific, I want something sweet and chocolate-y. Normally I just have a square of chocolate, which is great when all I want is chocolate, but sometimes it leaves me feeling less than satisfied. Sometimes I am also slightly hungry or getting a little sleepy and need something more filling and energizing to pick me back up. Something with some chew, that will satisfy me until dinner rolls around. Nothing in particular really filled that void in the past. But, the past couple of weeks these healthy chocolate cherry brownies have been doing the trick.
This past week at the farmer’s market I bought a five pound box of organic apricots for five dollars. What was I going to do with five pounds of apricots? Good question. All I knew was that I couldn’t pass up such a good deal. Also, there was a catch. The apricots were good for baking but not so great fresh. They were very, very soft (which I knew when I bought them) and this made my options even more limited (because I could definitely easily eat at least one or two pounds of them by the handful). The first pound and a half of apricots were a no-brainer. I made this healthy breakfast crisp, which is perfect to have hanging out in the fridge. I figured I could also freeze some for smoothies. But, I was left with figuring out what to do with the rest. When I think of apricots, I think of apricot rosemary jam right away. In fact, one of the first recipes I posted on this blog was an apricot rosemary crisp. I had apricot rosemary jam for the first time in Scotland a few years ago. The flavour combination was amazing. But, I didn’t want to make jam on it’s own. It’s hard for us to get through a whole thing of jam because we don’t really eat much bread. In looking up jam recipes online I finally came across a winner. My New Roots had sandwich cookies on her website, so I decided that apricot jam sandwich cookies was a pretty good use for the rest of my apricots.
Part of me can’t bear to do anything other than shove my face with fresh, raw fruit now that everything is in the markets. I love berries a lot but if you made me choose, I think stone fruit would be my favorite. Especially peaches and nectarines. There is probably nothing better than a juicy, sun-warmed peach that pulls perfectly away from the pit. I am so grateful they are back. However, I couldn’t get the idea of poaching peaches in their own juice out of my head. I was watching Masterchef Australia (hooray! I still can’t get enough of that show…) the other day and one of the contestants cooked carrots in their own juice. I thought this was a pretty brilliant idea but because I am not such a fan of cooked carrots (although I am tempted to try them like this! I will report back) I decided that peaches would be a great way to try this intriguing technique. And so, I decided that poached peaches and cream was a very acceptable way to use my beautiful raw peaches.