If you haven’t played with quinoa and chocolate before, prepare to be amazed by these chocolate quinoa crepes. The earthy, almost grassy notes of quinoa flour pair extremely well with chocolate, creating a balance between the two contrasting flavours. The quinoa seems to enhance or bring out the chocolate’s flavour, while the chocolate rounds out quinoa flour’s flavour that can be overpowering for some. (Whole grain quinoa is much milder than the flour and not nearly as pronounced.) It is a duo that I would love to play with more.
I was invited by Sea of Book of Yum to be part of her Gluten-Free Thanksgiving Event and, after a lot of thought, I decided to focus on leftovers. As Americans gear up for Thanksgiving, all the food magazines and websites and blogs have delivered a huge array of Thanksgiving dinner and dessert ideas and suggestions. Leftovers, though, are practically a footnote taken into consideration.
These potato pancakes are made with leftover mashed potatoes. The texture is not that different, except now that they’re fried. Depending on how long you fry them, they’ll be crisp on the outside and soft inside. Of course, you can also use this for any other time of year that you have leftover mashed potatoes. (Canadians celebrated Thanksgiving last month. Technically I didn’t, as I was away in Fiji then and Thanksgiving isn’t celebrated there; instead it was Fiji’s Independence Day.)
Wonderfully simple, I was introduced to kedgeree by the Two Fat Ladies. Using boiled rice, cooked flaky fish, hardboiled eggs, and seasoned with curry powder, it is a filling and satisfying meal that can be put together in minutes. It’s also a great way to use up leftovers.
Once served as breakfast in nineteenth century Britain (part of the then-fashionable Indo-Anglo cuisine), nowadays it is commonly eaten as brunch or dinner. A widely held belief is that returning British colonials brought it from India (tracing back to an Indian rice and beans or lentils dish called Khichdi; Clarissa and Jennifer from the Two Fat Ladies humorously relate this story). Another possibility is that it was taken to India by Scottish troops and incorporated into Indian cuisine. Either way, smoked haddock (the fish traditionally used, although any flaky fish works) is definitely a British addition.