Tag: dinner

Walnut and Sun-Dried Tomato Paté

a small bowl of walnut and sun-dried tomato with a small sprig of thyme as garnish

This walnut and sun-dried tomato spread is packed with flavour, and is an excellent vegetarian option. It can be made vegan if you use a non-dairy Parmesan option.

I’ve made this quite a few times to spread on baguette, and this time I think I figured out my one problem with it. I found it difficult to get the right consistency when I followed the instructions that called for the use of a food processor; it ended up being a little bit too paste-like when I did this. So this time I used a mortar and pestle to crush the walnuts, and then just mixed everything else in. I like that there are still small chunks of walnut, but they get softened by the oil and sun-dried tomatoes.

This recipe is from the amazing Smitten Kitchen website. This is one of my go-to sites when I’m not sure what to make for dinner. Check it out! She also has a few cookbooks that are winners!

Aside from the method of breaking up the walnuts, I use a lot less oil in my recipe, and I halved the amounts so it would be good for two people. I also “eyeball it” and take into account personal preferences when it comes to amounts for parmesan, garlic, and salt.

A note on the walnut toasting: I found that the one time I used smaller pieces of walnut, with some larger ones mixed in, the smaller pieces were over-toasted. I use walnut halves, and prefer to just toast gently in a frying pan on low heat on the stove top. It works well in the oven too.

What you need:

  • 1/2 cup walnut halves, toasted and cooled
  • 1-2 tablespoons grated Parmesan cheese
  • 1/2 to 1 small garlic clove, minced
  • leaves from 1-2 fresh sprigs of thyme (if you have to use dried thyme, just use a small amount, as it can be overwhelming)
  • Red pepper flakes, to taste
  • 1/2 teaspoon sherry or red wine vinegar 
  • a drizzle or two of olive oil
  • 1 tablespoon minced sun-dried tomatoes (oil packed) 
  • Salt, to taste

What you do:

  1. Place the cooled, toasted walnuts in a bowl or mortar and use a pestle to break them up. If you don’t have a mortar and pestle, you can use a wooden spoon to do the job.
  2. Add the Parmesan, minced garlic, thyme, pepper flakes, and vinegar to the bowl. Combine these ingredients.
  3. Add the vinegar, olive oil, tomatoes, and salt, then mix them in. Taste and add anything you think it needs.
  4. Enjoy spread on some lovely fresh baguette!
photo of walnuts, parmesan cheese, and other ingredients being crushed by a pestle
Crushing walnuts with mortar and pestle

Furikake Glazed Squash

photo of a plate of roasted squash with furikake sprinkled on top

Tonight I made this squash dish and I just had to share it! It was so delicious!

The squash is first tossed in a honey soy sauce glaze, then roasted in the oven. To serve it is sprinkled with Furikake. The combination is a winner! A hint of sweetness, saltiness, and nuttiness from the sesame seeds. Love. It.

If you’re unfamiliar with furikake, it is a Japanese condiment made of sesame seeds, seaweed, and sometimes dried fish. The one I bought, Ajishima Nori Komi Furikake, has no fish, and also no MSG which some brands contain. In a pinch you could fake this ingredient with some toasted sesame seeds and a little salt. Even better if you have some nori.

The recipe comes from Jess Damuck’s Health Nut: a Feel-Good Cookbook. It’s got plenty of yummy healthy recipes. I enjoyed the Seed Crackers, recipe which happen to be gluten-free.

This recipe is only half the original, as I only had one acorn squash. It is more than enough for two people as a side dish. I used less oil than the recipe called for.

What you need:

  • 1 delicata or acorn squash
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons-ish neutral oil
  • 1 tablespoon furikake

What you do:

  1. Preheat the oven to 400F. Line a baking pan with parchment paper.
  2. Combine honey, soy sauce and oil in a large bowl. Taste and adjust to your liking.
  3. Halve the squash then cut into slices about 1cm thick.
  4. Toss the squash in the glaze and make sure it’s all coated. Place the squash on the lined baking pan, and add any remaining glaze.
  5. Roast the squash until it is tender, about 25 minutes. Flip the squash half way through the time.
  6. To serve, sprinkle with furikake.
  7. Enjoy!