The Taste Traveller

poached eggs with crunchy kale

This is my breakfast of the moment. I've got kind of a thing going on for roasted kale and find myself crumbling it over anything I think it'll work well with. Roasted kale isn't anything new to the blogosphere. I was reading about it at least a year ago (or was it two years ago). But, I really only recently got into it. It is just so good. But, what I'm sharing here, just in case you haven't yet discovered this amazing combination, is the gorgeousness of a medium-soft poached egg (or a harder poached if you prefer) with roasted kale. Crumbled and then sprinkled overtop the egg, with some freshly-ground pepper topping it all off (and maybe an extra shot of sea salt). A prick of your fork and the yolk oozes out over your toast (or my favourite trio uses a toasted english muffin) and then that mouthful of soft and crumbly tasting so perfect. Mmm. Then a sip of your favourite tea or coffee. Now there is a fine start to any day. The kale is roasted ahead (maybe while dinner cooks the night before), so don't think I'm suggesting you roast the kale in the morning on top of everything else. If I have a few extra minutes I will turn on the oven while I get on with the morning routine, pop the already roasted kale on a baking sheet and warm it up, ready for crumbling. But, this isn't necessary really. 

For poaching the eggs, sometimes I do the old slide them into the just-boiled water method, other times I use my poaching insert pan with simmering water underneath. Either way you'll only need to have the eggs in the water or pan about 3 minutes for a medium-soft yolk (after that either remove them or watch carefully until they reach desired doneness and then remove promptly. I do add a tablespoon of vinegar to the water prior to boiling but I'm not entirely convinced this helps hold it all together. I do highly recommend blotting the eggs with a paper towel or dry cloth before adding them to your plate or placing them on top of your toast or english muffin. 

To roast kale:

Rinse kale thoroughly. Remove thick ribs and roughly chop the leaves. Discard the ribs.

Lay kale leaves out to dry on a paper or cloth towel. 

Preheat oven to 350° F (180° C approx.)

Disperse kale evenly across a baking sheet (for easy cleaning place a layer of parchment paper or foil along the bottom first)

Drizzle or brush dry kale with olive oil

Sprinkle kale with sea or regular salt. 

Roast for about 10 minutes and then lightly toss (using tongs) the kale to ensure more even roasting. 

Roast for another 10 to 15 minutes - or when just browning at the edges, but not burning. It really is best if there is a distinct crunch so make sure to leave the kale in long enough. Cool. Use immediately or store in an airtight container for several days, pulling out as needed. For sprinkling over the poached eggs I grab about a handful (about a cup/250 ml) and just crumble it in my hand and set aside. 

To poach the eggs:

Bring water to boil in a medium-sized pot. 

Crack eggs into small ramekin or other similar bowls.

When the water comes to a boil turn the heat down slightly. 

Slowly slide the eggs in, separately, holding the small bowls close to the water when doing this. 

Set a timer for 3 minutes but also keep an eye on the eggs. Check them at 3 minutes to see if they are cooked enough for you or not. 

Remove with a slotted spoon and place in a bowl or on a plate. Blot with a paper or light cloth towel. Slide onto the toast and sprinkle with kale. Add pepper and salt and serve! 

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easy chicken and vegetable stew with cheese biscuits

An easy version of a classic pot pie, this can be put together ahead but is simple enough to be an on-the-night thrown together meal. The 'crust' is made with a simple biscuit recipe that cooks quickly and nicely on top of the chicken and vegetable mixture. A hearty, colourful mix of vegetables makes this even more healthy and can be added to according to what you have on hand (I'm a big fan of this sort of recipe as due to changing my mind or vegetables getting used up more or less quickly than I expected I often have 'extras' that need using). The method of cooking the chicken was a little bit of a change for me - essentially it's poached in the milk - and it results in evenly-cooked, moist pieces of chicken. If you have leftovers I recommend whipping up a second batch of the biscuit dough and adding those for the next meal - making for much better leftovers (and extra biscuits doesn't hurt!). Finally, use whatever cheddar you have handy, but an aged cheddar adds a little more interest in flavour and makes the biscuits even better. I adapted this recipe from a recent Chatelaine - and each time I do - as I change up the vegetables, add more herbs - whatever I feel like on that given day. 

Hopefully we're nearing the end of days where a warm, hearty, oven-cooked meal seems fitting (in this part of the world anyway) but we're not out of the woods yet so enjoy. I'm not planning on posting any more stew recipes until closer to September. Summer farmer's markets, locally-sourced summer salads and plenty of easy deck-friendly meals are in the cards soon I'm sure! 

Ingredients: 

Filling:

• 1 1/2 cups (350 ml) milk
• 2 tablespoons (30 ml) fresh thyme, chopped (or dried if that is what you have handy)
• 1 teaspoon (5 ml) salt
• 4 skinless, boneless, chicken breasts, cut inito bite-sized pieces 
• 1 tablespoon (15 ml) olive or other oil
• 1 small- to medium sweet potato, peeled and cut into small cubes OR
• 1 small butternut squash, peeled and cut into small cubes
• 1 celery stalk, thinly sliced
• 1/2 onion, chopped
• 1 to 2 carrots, peeled and sliced
• 3 tablespoons (45 ml) butter
• 1/4 cup (60 ml) all-purpose flour
• 1/2 cup (125 ml) frozen peas

Other filling ideas:

• sliced mushrooms
• chopped cabbage
• chopped broccoli
• sliced leeks
• chopped cauliflower

Biscuits:

• 1 1/4 cups (300 ml) all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 2 teaspoons (10 ml) granulated sugar
• 1/2 teaspoon (2 ml) salt
• 3 tablespoons (45 ml) cold unsalted butter, cubed
• 3/4 cup (175 ml) grated old cheddar
• 1 egg
• 1/4 cup (60 ml) milk

Method:

Preheat oven to 375° F(190° C). 

Heat 1 1/2 cups of milk with thyme and 1 tsp salt in a large saucepan over medium-high. 

When simmering, add the chicken. 

Cook, stirring often, until firm, about 6 minutes. 

Transfer the chicken to a platter or plate. 

Pour poaching liquid out of pan and set aside. 

Return the saucepan to the burner and add oil. Then add the sweet potato, celery, bell pepper and onion. 

Stir often until the vegetables begin to soften, about 3 minutes. 

Transfer the vegetables to the same platter/plate as the chicken. 

Add the butter to the saucepan. Gradually whisk in the 1/4 cup of the flour and cook for one minute. 

Gradually whisk in the poaching liquid. Whisk until the sauce is smooth and thickened, about 2 to 3 minutes. 

Stir in the peas, chicken and vegetable mixture. Season with pepper. Stir to combine. 

Transfer this filling mixture to an 8-in.-square baking dish and place on a rimmed baking sheet. Set aside. 

Biscuits:

Stir 1 1/4 cups of flour with the baking powder, sugar and 3/4 teaspoon salt in a large bowl. 

Using the back of a fork, mash in the butter until crumbly (or use a pastry blender). 

Stir in the cheese. 

Whisk egg with 1/4 cup of the milk in a medium bowl. Pour egg mixture into flour and stir until just moistened. 

Turn out dough onto a floured counter and gently knead until ilt comes together. 

Shape into 8 or 9 rounds.

Lay on top of the chicken vegetable mixture. 

Brush the tops of the biscuits with more milk (butter is good too).

Bake in the center of the oven until the biscuit tops are dark golden and filling is bubbly, about 25 minutes. 

Let stand for 10 minutes before serving. 

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lettuce cups with pork, carrot and mushrooms

Crunchy and chewy, spicy but with a bit of sweetness, this is usually served as an appetizer but can easily be served as a main course. Vegetarian? No problem, just substitute the pork (or turkey) for tofu or your favourite veggie ground 'meat'. I've used dried Chinese mushrooms here, but fresh would work just fine. No time to chop red chilies and put together the chili sauce - just serve with a small bowl of your favourite chili sauce. Dish up the mixture, add the sauces, roll up the lettuce around the ingredients and dig in!

I've ordered the Thai version of this many times when out for dinner, but this version, with distinctly Chinese flavours, was just as good - and I'm a big Thai food fan. I do recommend making the chili garlic sauce - it's really really good with the hoisin, on top of the lettuce cups. 

Adapted from Authentic Recipes from China (Authentic Recipes Series)

Serves 4 to 6

Cooking time: 10 minutes approximately

Ingredients:

• 4 to 6 dried black Chinese mushrooms (soaked in warm water for 10 minutes, stems discarded, and caps diced) OR
• 4 to 6 fresh mushrooms, diced
• 1 tablespoon (15 ml) oil (vegetable or coconut)
• 2 to 3 cloves garlic, minced
• 1 tablespoon (15 ml) ginger, finely chopped
• 1 tablespoon (15 ml) rice wine
• 9 oz (250 g/1/2 lb) ground pork, OR
• 10 oz (320 g) or one package, extra-firm tofu, cut into small cubes
• 1 teaspoon (5 ml) sesame oil
• 1/4 teaspoon (1 ml) ground black pepper
• 1 large carrot, peeled and diced
• 1/2 red bell pepper, finely diced
• 3 to 4 spring onions, sliced, to garnish
• Hoisin sauce, to serve
• 1 head of butter, red leaf or iceberg lettuce, leaves separated, washed and patted dry
• sesame seeds, to garnish (optional)
• Chili Garlic Sauce, to serve

Chili Garlic Sauce:

• 5 to 6 red chillies (de-seeded or not)
• 3 to 4 cloves garlic
• 3 tablespoons (45 ml) white vinegar
• 1 teaspoon (5 ml)
• 1/2 (2 ml) salt

Process all the ingredients in a food processor or blender until smooth. Store refrigerated in a dry, covered jar or container. 

Method:

If using dried mushrooms, drain the mushrooms, reserving 1/4 cup (60 ml) of the soaking liquid. 

Heat 1 tablespoon (15 ml) of oil in a wok or large saucepan. Add the pork or tofu and fry until no longer pink for the pork and a light brown for the tofu. Remove, drain on paper towels and set aside. 

Heat the remaining oil in a wok or saucepan over medium-high heat. Add the mushrooms, garlic, ginger, rice wine and stir-fry for 30 seconds. 

Add the sesame oil and black pepper and stir-fry for 2 to 3 minutes. 

Add the reserved mushroom liquid, diced carrot and red bell pepper and stir-fry for 2 minutes. 

Fill each lettuce leaf with 2 to 3 tablespoons of the filling. Sprinkle with the spring onion, sesame seeds and serve with the hoisin sauce and chili garlic sauce. 

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