Author Archives: Not Crocker

Grilled Squid and Baby Octopus on Purple Cabbage Salad with Lemon

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GrilledSquidandBabyOctopus

Gen likes to buy new and exciting ingredients and then leave me to figure out what to do with them. Unlike the mussel situation of a month ago (delicious mussel situation, don’t get me wrong), Gen did not buy an incredible amount of squid and octopus, so I wasn’t pressured to cook an insane amount all in one shot. We invited our wonderful friends over for food and some gaming and I went to work marinating, chopping (including my finger again, sigh), and grilling. The wild thing is, seafood is super easy to prepare, no need to be intimidated by these ‘exotic’ creatures, a little marinade and some heat go a long way. I used two different marinades and I loved the combination, the squid was slightly spicy (sorry Tobias!) and the octopus was just touched with a little citrus. I whipped up a lemon-olive oil dressing that I used to top the salads to tie the flavours together and give the cabbage a little brightness. You can easily serve the seafood on top of rice or pasta, but I’ve included my salad recipe below, once again it is all about cabbage and full of colour!

Citrus Baby Octopus

From Mark’s Daily Apple

INGREDIENTS

  • 2 pounds baby octopus (Go to Mark’s Daily Apple for instructions on how to prepare your octopus, if you have more than legs)
  • 1/2 cup olive oil
  • juice of 1 large lemon
  • 3 garlic cloves, minced
  • 10 sprigs of fresh thyme
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper

DIRECTIONS

  1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt, and pepper. Pour into a large ziploc bag and set aside.
  2. In a medium pot over high heat, bring 5 cups of water to a boil. Turn the heat off and dump the octopuses into the pot.
  3. Let the octopus sit in the pot for 1 minute and then drain immediately. Rinse well with cold water.
  4. Add the octopus to the marinade bag, tossing to coat. Allow to marinate in the refrigerator for at least 2 hours.
  5. Turn your grill to high (we have a countertop grill, only one setting, HIGH).
  6. Grill for about 6 minutes, turning halfway. Remove from heat and serve warm over salad, or allow to cool to serve.

 

Grilled Spicy Squid

INGREDIENTS

  • 1 lb squid tubes, fresh or frozen (mine were clean and frozen from Superstore, if you can only find full squid there are many sites out there with cleaning tips)
  • 2 tbsp olive oil
  • 1/2 tsp ground black pepper
  • 1/2 tsp coarse salt
  • 1/4 tsp cayenne pepper
  • 1/4 red chili pepper flakes
  • 1/2 tsp onion powder
  • 1 tsp garlic, minced

DIRECTIONS

  1. Rinse your squid tubes, slice down one side to open, and lay out on a clean dish towel or layered paper towels, pat until quite dry.
  2. Cut the squid into 1/2 inch strips and toss in a large bowl.
  3. In a small bowl, stir together the spices.
  4. Drizzle the olive oil over the squid and toss to coat.
  5. Sprinkle the spices over the oiled squid and toss until every piece is spiced. Cover and allow to sit in the fridge until you are ready to grill.
  6. Turn the grill on high, lay pieces of squid on the grill and allow to cook for 2-3 minutes per side. Some of your pieces may curl up while cooking, that’s alright!
  7. Serve over salad!

 

Lemon Dressing to serve over seafood

INGREDIENTS

  • juice of one lemon
  • 1/2 cup of olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp fresh rosemary, minced (*optional)

DIRECTIONS

  1. Whisk together all ingredients in a small bowl, drizzle over seafood, salad, anything!

 

Cabbage Salad

INGREDIENTS

  • 1/2 head of purple cabbage, thinly sliced
  • 3 stalks of celery, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2lb green beans, quartered

DIRECTIONS

  1. Toss together all ingredients in a large bowl, drizzle with preferred dressing and enjoy a crunchy, awesome salad!
Beautiful little octopus legs.

Beautiful little octopus legs.

Bright, fresh ingredients.

Bright, fresh ingredients.

Sliced squid tubes.

Sliced squid tubes.

Par boiled and ready to be grilled.

Par boiled and ready to be grilled.

Squid strips.

Squid strips.

Grilling away, my tester batch.

Grilling away, my tester batch.

Cookie Swap Official Recipe! Hot Chocolate Sandwiches filled with Pink Peppercorn & Cardamom Marshmallows

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HotChocolateCookies

I wanted to do something fancy for my contribution to the Great Food Blogger Cookie Swap. I mean really, it’s hosted by the wonderful Love and Olive Oil and The Little Kitchen. The blogs that participate are all filled with beautiful food, designs, and ideas. I have been craving hot chocolate lately and have begun to master the art of marshmallows, so it seemed like a cookie combo made in heaven. Also, I love cardamom and happen to have a bunch of different peppers on hand, so there we go!

Not to wax on about the cookies or the event, or any of that jazz… but I am SOOOOOooooo excited to be part of this. I know that part of building a great blog and following is networking with the community but I’ve been so busy the last 8 months that I haven’t really had a chance to develop those relationships. This is my first step of getting in there with the big, fancy blogs and wave my little Not Crocker flag, saying “Hello, I like to cook and bake too!” I hope that Bailey of Sugar Haven, Aimee of Aimee’s Oven, and Heather of New House New Home New Life liked them! I learned a lot, particularly that I was one sandwich short, so I baked up three icebox cookies to create the one ugly, franken-cookie in each batch… there has to be one… right? Merry Christmas Cookie Swap!

Something that I’d love to know, what is YOUR favourite Christmas treat? 

Quick note before baking, you will have to make the marshmallow in two batches so that it doesn’t totally firm up before you fill all the cookies.

Hot Chocolate Cookies

INGREDIENTS

  • 3 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3 oz dark chocolate, melted
  • 2 1/4 cup sugar
  • 1/2 tsp coarse salt
  • 1/2 tsp baking soda
  • 1 3/4 cup butter, softened
  • 1/4 cup heavy cream
  • 2 tsp vanilla

DIRECTIONS

  1. In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
  2. Cut the butter into the flour mixture until you have a sandy texture with few lumps.
  3. Whisk together the melted chocolate, heavy cream, and vanilla until a sort of ganache forms. Drizzle the ganache into the dough and mix well to combine.
  4. Divide the dough in half. Knead the first half on a cutting board until it stick well together. Roll the dough into a log about 1 1/2 inches thick and wrap in wax paper. Do the same with the other log. Freeze the logs for 1 hour until very firm.
  5. Heat the oven to 350°F and line two cookie sheets with parchment paper.
  6. Using a very sharp knife, slice the log into 1/8- to 1/4-inch thick slices, keeping consistant. Place 1-inch apart on the prepared cookie sheets and bake for 12-15 minutes, turning halfway through.
  7. Cool the cookies on racks, they will crisp up as they cool down. You can definitely eat them all now, they are pretty tasty, but definitely hold off, make marshmallows, and make sandwiches!

Pink Peppercorn and Cardamom Marshmallows (make two batches to fill cookies)

Adapted from Pots and Pins recipe.

INGREDIENTS

  • 1 envelope of Knox unflavoured gelatin
  • 1/2 cup cold water
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1/8 tsp salt
  • 1/2 tsp pink peppercorns, ground
  • 1/2 tsp cardamom, ground
  • 1/2 teaspoon vanilla

DIRECTIONS

  1. In your large mixer bowl, sprinkle the gelatin over 1/2 cup cold water, set aside.
  2. Combine the remaining 1/4 cup water, sugar, corn syrup, and salt in a medium saucepan over medium-high heat.
  3. Bring mixture to a boil, allow to boil gently for 1 minute.
  4. Remove the syrup mixture from heat and stir in the vanilla, ground peppercorns, and cardamom.
  5. Briefly whisk the gelatin mixture on high speed. Gradually pour hot sugar syrup into the gelatin, beating on low.
  6. Once all of the syrup has been incorporated, increase the mixer speed to high and beat until the mixture is thick and shiny, 8-10 minutes.
  7. Move quickly and dollop 1 tablespoon of filling onto one cookie and top with another, pressing down enough to move the marshmallow to the edges. The marshmallow sets quickly, so don’t slow down. If it starts to set as you are filling, it will still work, it just wont look perfect.
  8. If you have extra marshmallow, pour it into a flat dish and cut up later for hot chocolates and coffees and snacking.

Massive Step-by-step

  1. In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
  2. Cut the butter into the flour mixture until you have a sandy texture with few lumps.
  3. Whisk together the melted chocolate, heavy cream, and vanilla until a sort of ganache forms. Drizzle the ganache into the dough and mix well to combine.
  4. Divide the dough in half. Knead the first half on a cutting board until it stick well together. Roll the dough into a log about 1 1/2 inches thick and wrap in wax paper. Do the same with the other log. Freeze the logs for 1 hour until very firm.
  5. Heat the oven to 350°F and line two cookie sheets with parchment paper.
  6. Using a very sharp knife, slice the log into 1/8- to 1/4-inch thick slices, keeping consistant. Place 1-inch apart on the prepared cookie sheets and bake for 12-15 minutes, turning halfway through.
  7. Cool the cookies on racks, they will crisp up as they cool down. You can definitely eat them all now, they are pretty tasty, but definitely hold off, make marshmallows, and make sandwiches!

    Stacks of cooled cookies.

  8. In your large mixer bowl, sprinkle the gelatin over 1/2 cup cold water, set aside.
  9. Combine the remaining 1/4 cup water, sugar, corn syrup, and salt in a medium saucepan over medium-high heat.
  10. Bring mixture to a boil, allow to boil gently for 1 minute.
  11. Remove the syrup mixture from heat and stir in the vanilla, ground peppercorns, and cardamom.

    Well that doesn’t look like marshmallow!

  12. Briefly whisk the gelatin mixture on high speed. Gradually pour hot sugar syrup into the gelatin, beating on low.
  13. Once all of the syrup has been incorporated, increase the mixer speed to high and beat until the mixture is thick and shiny, 8-10 minutes.

    Oh, there it is!

  14. Move quickly and dollop 1 tablespoon of filling onto one cookie and top with another, pressing down enough to move the marshmallow to the edges. The marshmallow sets quickly, so don’t slow down. If it starts to set as you are filling, it will still work, it just wont look perfect.

Probably one of my best photos. Huzz-freakin-ah!

Again, check out the great blogs I got to connect with through this awesome cookie swap! They deserve lots of love:

Sent to:
Sugar Haven
Aimee’s Oven
New House New Home New Life

Received from:
Oven Adventures (sent amazing cinnamon chip cookies that smell like coziness)

I ♥ Fresh Food (sent vanilla chai short bread, delicious for dunking)

The Bacon Eating Jewish Vegetarian (it’s a mouthful, so are her delicious Cinnadoodles!)

Cabbage Roll Casserole (I know, I know, another cabbage post!)

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Cabbagerollcasserole

Sorry guys, I am in a cabbagey place lately and this is just another cabbage-loving creation. I can promise you something super sweet and amazing for Wednesday (it is the Food Blogger Cookie post), so if you are hating on the cabbage, wait until then for a switch up. BUT, if you are down with awesome cabbage-loving dishes, scroll on down and get all up in this recipe. Kel and I are something like 25% Ukrainian and have always taken pride in cooking up great Ukrainian dishes (like Kel’s Chicken Paprikash), in particular we try to get together once a year to make up a huge batch of perogies and cabbage rolls to split (look forward to this post after Christmas). But, when this supplies runs out, immediately after Christmas, they are too good to keep, I have to come up with quick alternatives that offer the same flavours. This one-pot wonder is easy and delicious and makes a batch big enough for a family, or great for many lunches.

Cabbage Roll Casserole

INGREDIENTS

  • 3 lbs ground beef
  • 1 tbsp coconut oil (or olive)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/2 tsp crushed red pepper flakes *optional
  • 1 tsp garlic, minced
  • 1/2 head of cabbage, roughly chopped (about 4 cups raw)
  • 1/2 cup strained tomatoes (I used Pomi, it is essentially nothing-added tomato sauce, feel free to substitute your own brand, or 2 minced tomatoes)
  • 3 tbsp cream cheese
  • 1/2 cup cheddar, shredded

DIRECTIONS

  1. In a large pot over medium-high heat, melt the coconut oil and brown your ground beef. Break up the meat as it cooks to get an even crumble.
  2. Add the spices to the meat and stir well to evenly distribute.
  3. Create a well in the centre of your pot (move the meat to the sides) and add your garlic. Allow to cook for 5 minutes over medium heat, until fragrant.
  4. Add the cabbage and tomato to the pot and stir well to combine. Dollop the cream cheese on top of the mixture, cover with a lid and cook everything for 15 minutes, until the cabbage is tender.
  5. Stir the, now softened, cream cheese into the meat and cabbage mixture, taste and adjust spices if needed.
  6. Sprinkle the mixture with the cheddar cheese and allow to melt before serving.
  7. Serve alone or over rice. Top with a dollop of sour cream of creme fraiche.
Ah cabbage, my current love.

Ah cabbage, my current love.

Cheese to round it out!

Cheese to round it out!

Creamy Cauliflower & Cabbage Soup

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CreamyCauliflowerSoup

This soup is creamy, buttery, thick, and delicious. I have been on a weird cabbage kick lately and here we go. This soup is awesome and hearty and can be easily veganized by omitting the dairy (or switching for vegan versions), it will still be amazing. The recipe makes a lot so you will have meals for days, or for a group. I served this up with a sprinkle of cayenne and some sausage on the side. You will see I’ve suggested that the cabbage and cauliflower can be any size, the measurements can be adjusted for different amounts of veggies (it’s hard to hunt down a particular size of veggies).

Creamy Cauliflower & Cabbage Soup

INGREDIENTS

  • 1 head of cabbage (any size), roughly chopped
  • 1 head of cauliflower (any size), roughly chopped
  • 1/4 cup butter
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 5 cups of chicken broth (or more, to almost cover the veg)
  • 1/2 tsp cumin
  • 1/4 cup heavy cream
  • 1/2 cup crumbled feta
  • paprika or cayenne to sprinkle

DIRECTIONS

  1. In a very large pot melt the butter. Sauté the cabbage over medium-high heat until softened and somewhat translucent. 
  2. Add the cauliflower to the pot, sprinkle with pepper, salt, and cumin.
  3. Pour the both into the pot until you’ve just about covered the veggies.
  4. Bring to a boil. Then lower heat and allow the soup to simmer for an hour until everything is very tender.
  5. Using an immersion blender, blend up the soup until smooth.
  6. Add crumbled feta and cream to the smooth soup, and cook for another 10 minutes.
  7. Serve in a large bowl and sprinkle with either paprika or cayenne.
Ready to cook down.

Ready to cook down.

Pre-blending.

Pre-blending.

This cabbage looked lovely inside.

This cabbage looked lovely inside.

Cheesy Chicken Bacon Cabbage Casserole: it’s a mouthful and some

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CheeseChickenCasserole

This dish is an easy and hearty dinner creation. The cabbage is buttery and understated while the bacon and jalapeño punch up the flavour in an awesome way. I love the combo of cheesiness with bite and this dish is packed with both. Feel free to lessen the spice, half a pepper will do the job, but it is pretty glorious. Also feel free to punch of any of the flavours with a few more slices of bacon or a second pepper! This dish is flexible and a two-pot creation worthy of a weeknight dinner schedule. This easily serves 4 people with a side salad.

Cheesy Chicken Bacon Cabbage Casserole with ranch dressing

INGREDIENTS

  • 2 lbs chicken, cubed (three large breasts)
  • 4 slices bacon
  • 2 cups cabbage, chopped
  • 2 tbsp butter
  • 1 jalapeño, minced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 2 oz cream cheese
  • 1 cup cheddar (or mozzarella, or both), shredded
  • 3 tbsp creme fraiche (or sour cream)
  • 1 tbsp ranch dressing

DIRECTIONS

  1. In a large pot (dutch ovens are great), cook the bacon. I cook my bacon with a little bit of water to keep it from getting too crispy while I am preparing everything else. 
  2. Once the bacon is slightly crisped and cooked through, 5-8 minutes, chop up.
  3. Add the cubed chicken to the pot with the bacon and sauté over medium-high heat for 8 minutes, until the chicken is cooked through.
  4. In another pan, melt the butter and sauté the cabbage over medium-high heat for 10 minutes until it starts to become translucent.
  5. Back in the large pot, add the jalapeño and sautéed cabbage, stir well.
  6. Stir in the salt and pepper, onion powder, and cream cheese, letting the cream cheese melt into the mixture.
  7. Spread the mixture evenly across the bottom of the pot and sprinkle with the shredded cheese. Cover and cook over medium-low heat for 15 minutes.
  8. While the chicken mixture is cooking, stir together your creme fraiche and ranch dressing. Set aside.
  9. Serve up on a plate and drizzle with the ranch dressing.
These are the GIANT chicken breasts I picked up at the market. They were bone-in, but still remarkably huge.

These are the GIANT chicken breasts I picked up at the market. They were bone-in, but still remarkably huge. P.S. My hands are not tiny.

Sautéed cabbage added to the pot (jalapeño below).

Sautéed cabbage added to the pot (jalapeño below).

Topped with cheese and ready for it's 15 minutes.

Topped with cheese and ready for it’s 15 minutes.