Posts by tag: maple syrup

  • Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

Posted on March 27, 2017

Avocado toast is a food that I just can’t quit.

I know a lot of folks are feeling kind of “over it” lately. It’s achieved Kardashian-level celebrity status, right up there with kimchi, smoothie bowls and those Starbucks Pink Drinks. But to me, avocado toast isn’t just the latest trend. To me, avocado toast is pure comfort food. It’s the food that I eat when I’m stressed and rushed and struggling to find the time to prepare a “real meal”. And it’s the food that I eat when I just don’t feel like eating. Like this past week, when my heart felt heavy and my house seemed unbearably empty. Avocado toast was the only thing that actually tasted really good to me.

Today’s version includes one of my favorite curious little fruits: kumquats. They are in season right now, so keep your eyes peeled for these sweet-sour gems that look just like miniature oranges.

And speaking of peels, you can eat them. Yup. Not need to peel kumquats (thank goodness because that would be a laborious task!). In fact, the peel is actually the sweeter part of the fruit. It’s the center that packs a pucker-inducing punch!

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Last year, I made a Spicy Kumquat and Whipped Ricotta Crostini. And a couple of weeks ago, I spotted these gorgeous Kumquat Honeycomb Tartines from Alanna at The Bojon Gourmet. So it’s been on my mind to create a new version of kumquats on toast.

To that end, I asked my Mom for a few kumquats for a recipe and, of course, she brought me an ENTIRE CASE. Not that I was particularly surprised by this. Because my Mom always goes above and beyond the call of duty (it’s one of her most endearing qualities). But a case of kumquats is A LOT to try and get through. So I’ve been making plenty of dishes with kumquats this week (I might just have to share another one soon!), as well as making pickles, marmalades and chutneys.

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

These quick-pickled kumquats are exactly as they are named: pickled kumquats that can be made very quickly. I start by slicing each kumquat into 3-4 slices. No need to discard the seeds, but I do remove and discard the tiny woody stem that is sometimes found on the end. Then I boil them briefly to soften the peel and take away some of the bitterness. Finally, I combine the kumquat slices with a easy rice vinegar brine and pop them in the refrigerator to chill. Within an hour, they are ready to consume!

If quick-pickles are known as “quickles”, then are quick kumquat pickles known as “kuickles”?

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Because I have so many kumquats, I made myself a couple jars of these quick-pickled kumquats. But you can certainly scale the recipe down, if you prefer. The quick-pickled kumquats should last for a week, maybe more, in your refrigerator.

This Quick-Pickled Kumquat Avocado Toast is just one in which you can enjoy your “kuickles”. Try them on sandwiches, with grilled chicken or fish, or add them to a cheese platter. Or simply eat them straight out of the jar!

Cheers,

Liz

Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

Ingredients

  • For the Kumquats
  • 4 cups kumquat slices
  • 1 cup warm water, plus more for boiling the kumquat slices
  • 1 cup rice vinegar
  • 2 tablespoons maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Toast
  • 1 avocado
  • 2 slices of bread, toasted
  • Salt
  • Red pepper flakes
  • 10-14 slices pickled kumquats
  • 1/2 cup pea shoots or sprouts
  • Fresh mint leaves
  • Maple syrup

Instructions

  1. Add the kumquat slices to a medium pan and cover them with about 1-inch of water. Bring to a simmer and cook for 10 minutes. Drain the kumquat slices, discarding the cooking liquid. Divide the drained kumquat slices between two jars (or more or less, depending on what size jars you have) with re-sealable lids.
  2. Stir together the warm water, rice vinegar, maple syrup, salt and black pepper. Pour this mixture into the jar(s) over the kumquat slices, filling the jar(s) to the top. You can discard any leftover liquid. Seal the jar(s) and transfer them to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too. The quick-pickled kumquats can be stored in your refrigerator for a week, if not longer.
  3. To make the toast, cut the avocado in half. Remove and discard the seed. Scoop out the flesh and place it on the toasted bread. Mash the avocado flesh down with the tines of a fork. Sprinkle with a pinch of salt and red pepper flakes. Top with some pickled kumquat slices, pea shoots and a few fresh mint leaves. Drizzle with a little maple syrup, if desired. Enjoy immediately.
https://www.floatingkitchen.net/quick-pickled-kumquat-avocado-toast/
  • Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Posted on March 6, 2017
Category:

Sweet potatoes are my jam. Mashed, grilled and even for breakfast, I’ll take them anyway I can get them. They are a welcome addition to any meal. And as I’ve transitioned into more of a plant-focused diet this past year, sweet potatoes have become an even more integral part of my kitchen.

So it only made sense that I would combine sweet potatoes with two of my other favorite ingredients: crispy baked chickpeas (seriously, these things are like crack) and the seasons first asparagus spears.

Oh asparagus. Nothing screams Spring like asparagus. And right now, I am definitely screaming for Spring. Because we just came off of one of the coldest weekends we’ve had all Winter. And it’s freaking MARCH you guys! I definitely thought we were out of the woods (I even folded and put away my snow pants!), but apparently we’re not. Jack Frost has extended his stay a little while longer.

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula | www.floatingkitchen.net

So I’m mixing hearty, belly filling baked sweet potatoes with tender greens. And smothering them with a creamy vegan dressing and some spicy roasted chickpeas. The seasons are colliding – inside my kitchen and out. I think that’s what March is all about.

The sweet potatoes can take up to an hour to bake, depending on their size. But it’s a completely hands off process. So while this might not be the quickest dinner to prepare, I’d still dare to categorize it as “easy”. I also think this would be delicious with some roasted broccolini in lieu of the asparagus, if you happen to have that on hand.

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula | www.floatingkitchen.net

I’m sharing the recipe for these Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula as part of our monthly round-up organized by Becky from Vintage Mixer. March can be a tricky month if you’re like me and live somewhere where you’re still stuck in a mix of seasons. So I hope you can find some cooking inspiration from Becky’s March Produce Guide, as well as from the recipes that some of my blogging friends have created (links below!) that highlight this month’s fruits and vegetables. And be sure to let us know ways in which you’re using March produce by using the hashtag #eatseasonal on social media!

Cheers,

Liz

Recipe inspired by How Sweet It Is

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Serves 4

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Ingredients

  • For the Sweet Potatoes
  • 4 medium-large sweet potatoes, washed and scrubbed
  • 1 cup loosely packed arugula

  • For the Chickpeas
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder

  • For the Asparagus
  • 1/2 lb asparagus spears, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • For the Dressing
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tsp. maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Line a large rimmed baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and then place them on your baking sheet. Transfer them to your pre-heated oven to bake for 50-60 minutes, or until the sweet potatoes are soft enough to be easily pierced with a small pairing knife. Remove from the oven and set aside, covering to keep warm.
  3. Meanwhile, spread the chickpeas out onto a paper towel. Then use a second piece of paper towel to pat the tops dry. Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle with the salt, cumin and chili powder. Transfer the baking sheet to your pre-heated oven and roast the chickpeas for 20 minutes, stirring them once half way through cooking time. Remove from the oven and set aside.
  4. Meanwhile, toss the asparagus on a rimmed baking sheet with the olive oil, salt and black pepper. Transfer to your pre-heated oven and roast for 10 minutes. Remove from the oven and set aside.
  5. To make the dressing, add all of the ingredients in a small bowl or jar. Mix until well combined and smooth.
  6. To serve, slice the sweet potatoes open, being careful not to cut them completely in half (you want the bottom to remain intact), and gently pry them apart to create space in the center. Drizzle about 1 tablespoon of the dressing inside each of the sweet potatoes. Then stuff with the arugula, asparagus and chickpeas, diving the ingredients evenly between the sweet potatoes. Drizzle with the remaining dressing. Serve immediately.
https://www.floatingkitchen.net/stuffed-sweet-potatoes-with-chickpeas-asparagus-and-arugula/

March Eat Seasonal Recipes

March Eat Seasonal Recipes

Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen

Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family

Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist

Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer

Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante

Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites

Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication

Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious

Easy Lemon Thyme Roasted Artichokes by Flavor the Moments

Healthy Shamrock Shake by Joy Food Sunshine

Curry Roasted Cauliflower by Healthy Seasonal Recipes

Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food

Thai Curry Cauliflower Soup by Mountain Mama Cooks

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