chard with fettucini, lemon and cheese & a carrot call-out

It's winter and the CSA I belong to loves giving me chard and kale. My favorite way to prepare it is to saute it with garlic and shallots and then toss it up with lemon and Parmesan cheese. It's easy, quick and super tasty. Get the recipe over at Poppytalk.

Another thing that my csa loves to give me is carrots. I'm practically swimming in them. I've recently made soup, slaw and a spiced carrot quick bread, but I'd love to hear what some of your favorite ways of preparing them are. Help a girl out!

kamut spaghetti with baked tomato crumble

On Monday night I got back from a 5 day trip to visit family back in Ontario. My dad - who never used to cook anything other than fried eggs, potato pancakes or kugelis (a Lithuanian potato dish), has been making the meals for the past couple of years since my mom has been unable to. While he does try his best, his meals often resort to a few frozen pizzas and a can or two of Chef Boy....oh boy. Whenever I visit, I not only bring along some home-baked treats, but I gladly make all the meals from scratch while I'm there. My dad is not a cook and I'm so happy to help out while I'm there. I know that home cooked meals from scratch are always appreciated.

This tomato and pasta dish came about when I spotted 5 beautiful beefsteak tomatoes sitting on my parent's sunny kitchen window ledge. Inspiration struck and within a few minutes, I was slicing the tomatoes up ready for roasting. I didn't think much beyond that but figured some pasta would be a good match. Unfortunately, there wasn't any pasta, and while I could have made due with what I could find, my brother volunteered to go to the store. It's nice to have a handy younger brother who doesn't mind running errands! While rooting through the cupboards, I did spot some saltines-minus-the-salt in the pantry. Perfect! I crushed them to oblivion and made a little crumble topping with the help of the cheese and some melted butter. Scattering over the bubbling red hot mess, it reminded me of a roasted tomato crumble!

This dish was happily gobbled up by both my brother and my dad ( you can see their animated hands in the top photo). The taste was fresh and way better than anything that comes out of a bottle or a can. It was a simple meal to remind them that great doesn't have to mean a lot of fancy ingredients or complicated directions.

kamut spaghetti with baked tomato crumble
4-5 large tomatoes, quartered or cut into eighths
3 T virgin olive oil
salt & pepper
2 T fresh thyme
2 cloves garlic, minced
1/4 c Parmesan cheese
1/4 c crushed cracker crumbs
2 T melted butter
1/4 c fresh basil leaves
250-350 g kamut spaghetti (sub in whatever pasta you've got around)

1. Preheat oven to 350. Lay the tomatoes in a large baking dish and sprinkle the olive oil, salt and pepper, thyme and garlic over top. Gently smoosh things around so that everything gets evenly coated. Bake for 1 hour, turning the tomatoes over at the midway point.

2. Meanwhile cook pasta according to package directions.

3. In a small bowl, combine the cheese and cracker crumbs and stir in the melted butter until a crumble forms. Scatter this mixture over the tomatoes and bake for another 15-20 minutes until the topping turns golden brown.

4. Remove tomatoes from oven. Drain spaghetti and place in a casserole dish, spooning the roasted tomato mixture over top. Tear fresh basil over the dish and serve.

chickpea, rice & pasta soup

I made this a day or two after I made this brown rice bowl and needed to use up the extra rice I had leftover. Normally I make fried rice but we had just recently had some, so I made some soup and called it dinner. And oh, it was good and simple....and very economical! Just root around your fridge/cupboard for those wayward items you don't know what to do with and throw 'em in a pot. This is pretty much how many of our meals come into being since I hate letting things go to waste. The soup has rice, beans and even some alphabet pasta, so it's definitely hearty and filling, and the salsa and chilies help to give it a nice kick for a perfect weeknight meal.

chickpea, rice & pasta soup
1 T olive oil
1 onion, diced
2 stalks celery, diced
500 g fresh salsa or diced tomatoes
4c vegetable stock
1 T cumin
1 t red chili pepper flakes
1-2 c cooked leftover brown rice
1 can chickpeas, drained & rinsed
1/4 c tiny pasta (I used alphabets)
salt & pepper
fresh parsley sprigs, chopped

In a large pot, heat up olive oil over med-high heat and add in onion, garlic, and celery. Let them get soft and translucent and then add in the salsa and the spices. Add in rice, chickpeas and pasta and cover with vegetable stock, adding more stock if needed. Let simmer until the pasta is cooked through. Taste and add in salt and pepper if needed. Ladle into bowls and sprinkle with parsley.

get kinda excited about a big pot of tasty carbs!

Yeah, this is a weird recipe. It's got a ton of steps, it uses up every freakin' burner on your stove and then it has the gall to use up another, plus it's not even that pretty too look at. After all this work, you don't want to serve this to guests unless they love you like the dickens. This recipe is adapted from Gourmet and it sucked me in with Francis Lam's snappy writing. The good thing is that while this meal may ask for your first born child, it is tasty comfort food and I'll make it again.

I made this meal a couple of weeks ago when it was cold and dreary outside and it looked like spring would never arrive. But now it's short-sleeve wearing & bare legs in skirts kinda weather so I probably won't make this again until next winter, but it's here waiting like a good friend.

The flavours are solid and hearty and I added the kale for brightness and extra nutrition points, but the tastes in your mouth won't take you on a wild roller coaster ride. Instead, they are subtle and I bumped everything up a notch with a squeeze of my favorite hot sauce and a dollop of chutney. I felt it needed a bump or two.

So are you going to make this after all my warnings? I think you should. So there. Oh, and a few other things of note. This site is listed along with a whole bunch of other wonderful food blogs on Gourmet's list of favorite food sites. Oh my!!! As well, I have a new post up on the Food Network Canada site about my new favorite breakfast place, Deacon's Corner. Please note that all the crazy over-zealous bolding was not done by me.

big pot o' carbs
(adapted from here)
3 large onions, sliced thin
3/4 c dry lentils de puy
1 c alphabet pasta (or other tiny shapes)
2 c brown rice
4 c water (for rice)
2 sticks cinnamon
6 cardamom pods
1 t toasted cumin seeds, lightly crushed
1 t coriander
1/2 t chili flakes
1 bunch of kale, roughly chopped
4 cloves garlic, minced
Salt and pepper
Olive oil

1. Caramelize the onion in a large cast iron pot. Cook 'em slowly in the olive oil (about 2-3 tablespoons), sprinkle them with salt and pepper, and let them get brown and glisten-y. Set aside.

2. Meanwhile, cook the lentils in enough water to cover them. Bring to a boil, turning down heat to med-high until tender. Drain and set aside.

3. Get another pot out and put in some more olive oil...about 2 tablespoons worth and heat over med-high heat. Add in cinnamon stick and cardamom pods and let it get fragrant. Throw in rice, cumin, and chili flakes and saute for a few minutes until about half the rice turns opaque. Add in water and cover. The rice should boil almost immediately so turn down heat to med-low and simmer until rice is done.

4. Get out another small pot (aren't you glad you have a 4 burner stove??) and cook up the pasta. It won't take long since it's so tiny. Drain and set aside.

5. In a large pan or pot, add in some more olive oil...just 1 tablespoon and add garlic. Saute until it smells good and add in the kale and some salt. Cook down until tender.

6. Dump everything into the caramelized onion pot and give it a good stir. Heat everything up if need be, but otherwise grab a few bowls and dig in. Serve with chutney and hot sauce for added goodness.

easy breezy: 3 super quick n' affordable pasta recipes

Today I give you three recipes. They're quick, they're easy and they are definitely affordable. All of 'em taste good too. These aren't fancy and they don't make the prettiest of photos (thank you Poladroid!), but they're hearty and warming which makes them nice even as winter is slowly turning into spring.

This is a nice simple vegan recipe which uses Israeli or Mediterranean couscous, the large grained tastier cousin of plain old couscous. I bought a bag of it and didn't know what to make. So I hopped online and found myself at Apartment Therapy and this recipe jumped out at me. I decided to change it up a bit by adding salsa and beans and skipping the balsamic vinegar. I also had kale so I used that instead of the chard. Cornelius wasn't a fan, but he hates all couscous. Whatever, I liked it a whole bunch.

israeli couscous with kale
(recipe adapted from Apartment Therapy)
1 3/4 c vegetable broth
1 1/4 c Israeli couscous
1 T olive oil
3 cloves garlic, minced
1/2 red onion, diced
1 t whole cumin, crushed
1/2 t dried red chilis
1 bunch of chopped kale
1 can of beans, drained (black beans, chickpeas, cannelli beans)
1/4 c fresh salsa
salt & pepper

Heat broth in a medium sized saucepan until it reaches the boiling point. Add in couscous, remove from heat and set aside. In a large pan, heat olive oil and add in garlic, cumin and onion and saute until soft (but not brown!). Add in the kale and saute until it starts to wilt, about 5 minutes or so. Add in the cooked couscous, beans and the salsa and let cook for another few minutes. If it's dry, add a bit of broth or water. Serve.

I love using pasta and chickpeas together. It's a coupling that just works. This is a variation of something I've made many times. It ain't the prettiest, but it's tasty and cheap and tastes great. Usually, I top this with grated Parmesan, but I didn't have any on hand and it still got rave reviews.

bowtie pasta with chickpeas & spinach
250 g bowtie pasta
2 T olive oil
1 can of chickpeas, drained & rinsed
1/2 bunch of spinach, rinsed and torn
1/2 small yellow onion, diced
2 ribs celery, diced
2 large cloves garlic, minced
1 t dried red chilis
salt & pepper
Parmesan cheese, grated (optional)

Make pasta according to package directions. In a large pan, heat olive oil and add in onion, celery, garlic and hot peppers. Saute over medium heat, stirring occasionally until soft. Add in the can of chickpeas and lightly mash about half the chickpeas. Add a few spoonfuls of the pasta water to the chickpea mixture if it becomes too dry. Season with salt and pepper.

When the pasta is almost ready, add spinach into the pasta pot, letting the spinach wilt. Drain pasta/spinach, reserving some of the pasta liquid, and add it all into the pan with the chickpeas. Simmer for a few minutes and stir so that everything mixes nicely. Serve in deep bowls and top with Parmesan if desired.

I love new cookbooks and this recipe is adapted from the book Apples for Jam –a relatively new book in my collection. It's pretty and the recipes are simple and homey, however, it is organized by colour which isn't the most practical when it comes to like, cooking. It does make it fun to browse, though. This recipe was taken and adapted and worked out wonderfully. It's perfect weeknight food and might even qualify as nice enough to share with good friends over a bottle of wine. However, it is really good, so maybe you just want to be selfish just this once and keep it to yourself.

spaghetti with tomatoes, oregano, ham & parmesan
(adapted from the book Apples for Jam)
2 T olive oil
4 cloves garlic, minced
1/2 t dried red chilis
1 large can diced tomatoes
1 t dried oregano, crushed between your palms
salt
400 g spaghetti
6 slices of parma ham (or prosciutto) cut into thin strips
grated Parmesan cheese to serve

Heat oil over medium-low heat in a large saucepan, adding in garlic and dried chilis. When fragrant, add in tomatoes, oregano and salt. Use the back of your wooden spoon to crush the tomatoes as you stir and simmer for 20 minutes.

Meanwhile, cook your spaghetti in salted water. When the pasta is done, add in the parma ham into the sauce and let it heat through. Add the drained pasta to the sauce and stir. Serve pasta in deep bowls topped with freshly grated Parmesan cheese.

thrifty and quick: bowtie pasta with prosciutto & peas

First off, I want to thank everyone who came out to the craft fair on Sunday. Sure, I'm aware of how many people read my blog thanks to stats counters, but seeing so many of you come out for a visit was amazing. Thank you! But now, onto the food! I made this as a super quick lunch idea. I had half a package of pasta, some frozen peas, a tiny chunk of prosciutto and some parmesan and before I knew it, I had 2 large heaping bowls of food ready for my husband and I. It was delicious and deceptively simple to prepare. It also cost next to nothing.

I never really breakdown food costs, but I can imagine this meal costing about $1.50 in total for both bowls. I'm the first to admit that math isn't my strong suit, but here's how I came to that figure. Ages ago, I bought a wedge of organic parmesan for $8 and I used my fingers to specify how much I wanted to the old Italian guy at the counter and still am grating away at it. Really, I have no idea if I grated 25 cents worth of parmesan onto my pasta, but it seems about right! I bought the prosciutto as a "meat end" at the deli counter and it was a small hunk priced at $1. I was able to use that peice of meat for 4 meals, so that's another quarter right there. Organic pasta is $1.50 a bag at my local grocer, so half that is easy to figure out. As for the peas and half n' half, it's a wild guess. The 750 g bag cost $3 so my handful of peas probably works out to mere nickles and I can't even remember how much my 1L container of half and half cost me. I know this $1.50 cost breakdown is pretty crunky! I'm no math wiz so you'll just have to get by with my less than shoddy accounting.

But really, who wants numbers anyway, this is lunch! And it's a delicious one at that. Cornelius was bummed that he couldn't have seconds (and truth be told, so was I). It was quick, it was tasty and it was budget concious. Yum.

bowtie pasta with prosciutto & peas
250 g bowtie pasta
3 T prosciutto
1/3 c frozen peas
2 T half & half
2 T grated parmesan cheese
pepper to taste

Cook up pasta the usual way. When the pasta is about 2 minutes close to being done, add in the peas. Cook for the remaining 2 minutes. Drain most of the pasta water out of the pot. Add in the prosciutto, half & half and the parmesan. Add pepper to taste. Serve in 2 large bowls. Lick bowls if necessary.

500 grams of spaghetti = two delicious summer pastas

I've been doing some serious cooking for about the past week or so. If there is such a thing of kitchen karma, then I consider myself blessed. Everything that has come out of my lil' 60 sq. ft. kitchen has been pure gold and these two meals are no exception. If there was going to be a dinner duel, I'd prepare for a serious battle of skill and wit. Not only do they both kick some serious whoop ass, they both use up two halves of one 500 gram package of spaghetti. If they were to step into the dinner ring it would be difficult to pick a winner. But for the sake of keeping things interesting, let's take stock.

In the green corner: fresh peas & zucchini with spaghetti
It's kind of funny, but Cornelius and I don't even really like zucchini but I bought some baby ones this past weekend at an actual farm. They just looked so cute and so gosh darn healthy that I bought three. I also bought a bag of fresh peas, so when I made dinner tonight, I knew that I could make some kind of meal out of my farm haul. Who knew that we'd not only be eating up our bowls with utter delight, but both of us ran back to the kitchen table to grab seconds. Even when my seconds were mainly everything but the pasta it was still an incredible bowlful of veggie RAD. If I did have to deduct points (we are still speaking of a duel, after all), it did require some extra effort since I had to slice 3 zukes and shuck the peas. Not a big deal...just crank the tunes loud and you'll do fine. For me, it's the summer of Thee Headcoatees so turn it up.

In the red corner: creamy spaghetti with 2 kinds of tomatoes
I made this meal late at night last week. Light was low (hence the crappy photos), but please don't let that be the deciding factor. This meal was a taste sensation! This is a true no-cook sauce since the tomatoes get all lovely and marinated from the pesto, garlic and oil and the hot pasta melts the goat cheese into a creamy sauce. Ideal for a hot summer night! This meal is packed with flavour and once again, we both went back for seconds...waistlines be damned! Now, if I did have to remove battle points, Cornelius found the pasta a bit dry. A small quibble perhaps that would certainly be remedied with a splash or two of pasta water, but I certainly wouldn't cry defeat! This pasta won't go down without a fight.

And the winner is....both (duh)!
Seriously, I couldn't make up my mind. They are both simple to prepare and they make use of all the goodness summer has to offer. How can you go wrong with either pasta? Why not just have your own smackdown and make them both!

fresh peas & zucchini with spaghetti
250 g spaghetti
1 T olive oil
1/2 t red chili flakes
4 cloves garlic, minced
3 baby zucchini, sliced thin
1 lb peas, shucked
salt & pepper
zest of 1 lemon
juice of 1/2 lemon
10 mint leaves, chopped
20 basil leaves, chopped
1/4 c crumbled feta cheese

Prepare pasta according to package directions. Meanwhile, heat olive oil in a large skillet and add in garlic and chili flakes. Stir about until fragrant and add in peas and zucchini, stirring occasionally. After a few minutes, season with salt and pepper and add in the lemon zest, juice and the basil and mint leaves. Saute for a few minutes more and then toss with drained pasta. Crumble feta over top and enjoy. Really, really enjoy.

creamy spaghetti with 2 kinds of tomatoes
250 g spaghetti
3 fresh tomatoes, diced
4 sun dried tomatoes, diced
1 clove garlic, finely minced
1 heaping T basil pesto
salt & pepper
1 T olive oil
3 T goat cheese
zest & juice from 1 lemon
handful of fresh basil, torn

Prepare pasta according to package directions. Meanwhile, combine the tomatoes, pesto, olive oil, salt, pepper, and garlic together in a large bowl. Let the flavours meld as the pasta cooks. Add the drained pasta, goat cheese, basil, zest and lemon juice to the bowl, toss well so the pasta gets coated everything and serve. Mmmmmmm.

don't belive the hype: pasta with 2 sauces

There's a lot of hoopla regarding pasta with vodka cream sauce. Some say it's the cure for what ails your pathetic love life, others say it's gonna get you hitched and the rest think it's just about the best pasta sauce ever. Meh, I'm not convinced. I mean, I love vodka, I love cream and pasta holds a special place in my heart, but I don't think this sauce is the be-all-end-all of anything. It's good, it's simple and it's rich, but I'm certainly not going to drop my drawers after a bowl of this.

I made this pasta with vodka cream sauce a little while ago after consulting various recipes and creating one of my own. Not surprisingly, my husband loved it. Maybe there is something about it working it's way into a gentleman's heart, but for me, I like something a little more complex in flavour. So the next time we ate pasta, I used the rest of the farfalle box and created something that I thought was ten times more delicious. It didn't leave me hot and bothered either, but it was simple, tasty and oh so fine. I wish I could have snapped a photo but it was gobbled up way too quickly. 2 recipes, 1 box of pasta. Take your pick.

pasta with vodka cream sauce
2 T unsalted butter
1 small onion, finely diced
5 cloves garlic, minced
1 t red pepper flakes
1/2 c vodka
1 small tin of diced tomatoes
1 c heavy cream
3/4 c parmesan cheese
salt & pepper
250 grams farfalle or other short pasta

1. In a large skillet, melt butter over medium-high heat and saute onions, garlic and chili until soft, about 20 minutes. Add in vodka and tomatoes and let everything come to a nice slow boil so that it bubbles but doesn't splatter and go nuts. Pour in cream and turn down to a simmer.

2. Meanwhile, prepare pasta according to package directions.

3. When pasta is done, drain but reserve a little of the pasta water. You may need to add more water to the sauce if it's too dry. Use your judgement. Gently add pasta to skillet and stir in cheese, adding salt and pepper if necessary. Stir pasta well to coat, reducing some of the sauce if necessary or adding in some pasta water if it's too dry. Serve in large bowls with parsley and extra parmesan cheese, if desired.

.........................................................................

lemon sauced pasta with ham and peas
2 T butter
2 T grapeseed oil
4 cloves garlic, minced
1/2 t red pepper flakes
juice and zest of 1 lemon
1/4 c heavy cream
1/4 c parmesan cheese
1/4 c diced ham
1/2 c frozen peas
salt & pepper
250 grams farfalle or other short pasta
1/2 c chopped fresh parsley

Prepare pasta according to package directions.

When pasta is almost ready, prepare the sauce. In a large skillet, melt butter and oil over medium heat, adding in garlic and red pepper flakes and saute until fragrant but not brown. Add in lemon zest and juice and about 1/3 cup of pasta water. Reduce slightly and stir in cream, ham, peas and pasta. Add parmesan cheese and parsley and stir. Add more pasta water if necessary. Salt and pepper as needed.

happy new year: pasta with sausage, kale and lentils

In some cultures, it's traditional to eat lentils on New Years day for good luck, but I decided to get my lentil luck on a little early early and end 2007 off right. I found this recipe on epicurious but changed it to add in some greenery in place of some of the sausage. The kale went really well with the dish and it's definitely something I'll make again. It's the makings of a new year's staple, I think!

For the cheese in this dish, I used an organic Parmesan that I bought at a pretty amazing Vancouver market, Tosci & Co. It's the oldest Italian market in Chinatown (and I'd venture to say in this whole city) and I had always been afraid to step inside since you have to ring a bell to be let in. I must have been crazy to worry about that because it's pretty much my favorite store now. I wrote a post about it over at Bazaar on the Food Network Canada site. Take a look and leave a comment!

pasta with sausage, kale & lentils
2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 red pepper, chopped
1 bunch of kale, chopped
3/4 c dry red wine
2 hot Italian sausages, casings removed and crumbled
1 can of lentils, drained & rinsed
1/2 c grated Parmesan cheese
500g pkg of short pasta (I used bowtie pasta)

1. Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, peppers and sausage and stir about until the sausage is brown. Add in the kale and saute until softened. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain well, reserving 1 cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil-kale mixture, cheese and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve with additional cheese if needed.

beat the clock: italian minestrone with beans, pasta and chard

I've been doing a lot of cooking lately, but I've pretty much sucked at the documentation part of things. I could tell you about the amazing chicken tortilla soup I made yesterday for lunch or the wonderful spicy pork loin I roasted the other day, but without photos or a story, there ain't much to tell.


It's not that I'm becoming a bad blogger or anything like that, it's just that with the holidays around the corner and a trip to visit family across the country looming, time is of the essence. I'm sure I'm not the only one feeling pinched by time! Which is why this recipe for a hearty Italian pasta and chard soup is a perfect no-brainer. It's quick and simple and any leftovers make a delicious speedy and filling lunch. And top this bowl with some organic parmesan cheese...well, you can almost forget about all the directions you are being pulled in.


italian minestrone with beans, pasta and chard
2 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 rib of celery, diced
1 carrot, diced
1/2 red pepper, diced
1 large can of diced tomatoes
1/2 c small soup pasta (I used a tiny pasta that was shaped like a baby's tears)
2 c chard, cut into fat ribbons
5-6 c vegetable broth
1 can cannellini beans, rinsed and drained
1/2 t dried oregano
1/2 t dried basil
1 t teaspoon salt
1 t teaspoon black pepper
parmesan (optional)

In a large pot, heat oil over medium heat and add in onions. Saute until soft and then stir in the garlic, red pepper, carrots and sprinkle with 1/2 t of salt. Add in the tomatoes and pasta and the vegetable broth, stirring constantly so the pasta doesn't stick to the bottom of the pot. Add in chard, beans and the remaining herbs and spices. Lower heat and cover until vegetables are done, about 15-20 minutes. Serve in big bowls topped with freshly grated parmesan.

like an old sweater, but better: baked pasta with roasted vegetables

It's been rainy and grey for the past 2 days now and I'm totally getting back into cooking and baking again. It feels good and familiar, like wearing a comfy sweater with holes in the cuffs to poke your thumbs through. I may not win any style points but it feels so right. Last night's dinner is like that sweater. It ain't pretty but it was comfort through and through.

baked pasta with roasted vegetables
My fridge is pretty packed with vegetables and I had to do something with them before things turned bad, so I pulled everything out onto the counter and decided that roasting them would be the best option. I turned on the radio to my favorite station and poured myself a bit of wine and got busy. Onions were peeled and chopped, green beans were snapped, cauliflower was broken into florets, cherry tomatoes were chopped in half, kale was roughly torn and into the pan went a lone yam. Everything was drizzled with soy sauce, a generous glug of balsamic vinegar and a pull of olive oil. Salt, pepper, rosemary, oregano, a few cloves of fresh garlic and even a chopped apple rounded out the mix. Into a high heated oven it went and I tossed things occasionally to keep the cooking even. When I felt things were almost ready, I put on a pot of water, set it to boil, salted the water and added in some whole wheat rigatoni. Another glass of wine was poured and the pasta drained.

In a large oven proof pot I mixed the pasta and the roasted vegetables and tore up some slices of emmental cheese, threw in some leftover soft stinky cheese left over from a party last week, and stirred in a few heaping spoonfuls of ricotta. If I was so inclined I would have covered the whole mess with buttered crumbs, but I wasn't....so back into the oven this meal went. A few minutes later, once all the cheese got all melty and creamy, it was out of the oven and into a couple of waiting bowls....Oh yeah, that's what I'm talking about. Comfort through and through.

the rain can't stop me now

Well my mantra to bring along summer didn't quite work as I had hoped. This morning it poured rain real hard but that didn't stop me from heading to the farmer's market in Trout Lake with a couple of friends. When I got home, I was soaked from head to toe but my bags were full of organic, local produce. The other day I had spied some mustard greens over at PocoCocoa and was curious since I've never eaten them before. Lo and behold, there were mustard greens galore at the farmers market, so I picked up a bunch along with some pretty tomatoes, baby beets, baby portobellos, baby potatoes, rhubarb and some sunchokes. I was pretty pleased with my haul and had all sorts of ideas regarding dinner floating about in my head. Crystal's recipe for mustard greens and pasta would be the basis of the meal and since I had also picked up some fresh, crusty sourdough bread earlier that day, I decided that bruschetta would be the perfect accompaniment. And oh boy, dinner was awesome! The meal was put together in about 20 minutes and the flavours were simple enough to let the freshness of the vegetables and herbs do their thing. Pair this meal with a glass of wine (or two), put some old records on the hi-fi and eat this up with your favorite someone and you might even forget that it's raining outside.

The original pasta recipe called for lemon zest but I only had a naked (zest removed) lemon in the fridge, so I just used the juice. I'm sure the zest would only make things more awesome. And the tomatoes I used for the bruschetta were half cherry tomatoes and half of these crazy green & orange striped ones. They had the perfect sweet/acidic balance and were possibly the best tomatoes I've ever eaten.

fettucini with mustard greens
(based on a recipe from Crystal)

250g fettucini
1 T olive oil
1 T butter
3 cloves garlic, crushed
1 lb mustard greens, washed & trimmed
3 T parmesan cheese, grated
pepper

1. Prepare fettucini according to package directions. Make sure to salt the water because that's the only salt you'll find in this recipe.

2. In a large skillet, heat up olive oil and butter. Add garlic and saute until fragrant and slightly golden. Add mustard greens, tearing them into bite sized pieces. Saute until bright green. Add drained pasta to skillet along with the lemon juice, 1 T of parmesan and a few grinds of fresh pepper. Toss and serve with remaining parmesan cheese.

bruschetta
1/2 loaf of fresh sourdough bread, sliced into thick slices
10 large cherry tomatoes, quartered or cut into eights
2 cloves garlic, crushed
8 basil leaves, torn
a small handful of parsley, torn
1-2 t balsamic vinegar
1-2 T olive oil
fleur du sel & pepper
1/2 c parmesan cheese

1. Combine the tomatoes, garlic, basil, parsley, balsamic, olive oil, salt and pepper in a small bowl. Let rest for 10 minutes.

2. Arrange sourdough slices on a cookie sheet. Brush bread with the olive oil/balsamic/tomato juice mixture from the bottom of the bowl. Toast under the broiler for a few minutes until slightly golden. Remove from oven and spoon the tomato mixture on top. Sprinkle with parmesan and return to the broiler for a few minutes until the cheese melts.

the garbanzo triumphs

I love finding joy in the simpliest of things and a meal should never have to be too complicated to be enjoyable. Tonight's dinner was a perfect example in simplicity because even though my fridge was looking pretty bare, I still had everything I needed to make a meal that had us both licking our chops.

I knew that I had a can of chickpeas kicking around in the cupboard and some broccoli that had to be used stat, so I typed "broccoli & chickpeas" into Google and came up with a recipe from Food & Wine. Not content to leave well enough alone, I gauged what I had available to me, tampered with the recipe and was so pleased with the results. Everything about this meal is greater than the sum of it's parts. Together - the spagetti, the florets of broccoli and even the lowly (but lovely) chickpea - is elevated to honeymoon status*. This is simple eatin' at it's best and it makes a near-empty fridge turn into a triumph! Huzzah!

broccoli & chickpea pasta
250 g pasta
1 can of chickpeas
1 head of broccoli
1 lemon, juiced & zested
5 cloves garlic, minced
1/2 onion, diced
1/2 c olive oil
1 t red pepper flakes
salt & pepper
1/4 c pasta cooking liquid
2 T parmesan cheese

1. Drain chickpeas and place in a bowl. Add a 1/4 cup of olive oil, lemon zest and juice, salt, pepper, and minced garlic. Set aside.

2. In a large pot, bring water to a boil. Add in broccoli and salt and cook until bright green. Remove broccoli with a slotted spoon and add to the chickpea mixture. Toss.

3. Add pasta to pot where you just cooked the broccoli. Bring to a boil and then turn down to medium heat until pasta is cooked al dente.

4. Meanwhile, in a large skillet, heat up the remaining oil and saute the red chili flakes and onion until just starting to turn golden and fragrant. Dump in the chickpea and broccoli mixture. Combine. Drain the pasta, reserving some of the liquid and add into the skillet. Sprinkle with parmesan cheese and toss until everything is coated. Serve in deep bowls and top with some more cheese if you want.

* Dude, don't even ask me what honeymoon status is except that it sounds pretty damn wonderful. And it also probably means that I need a vacation, pronto!

ravenous like a tiger

Sometimes I like to fly by the seat of my pants. No plans, no forethought. Just an idea and the faith that I can make it happen. Last Friday, I went out with friends to The Foundation, one my favored Vancouver eating spots. Vancouver is in the midst of a boil-water advisory due to all the insane amount of rainfall we've been having. No worries, though, as there was enough beer to keep us all afloat. I was modest in my choice of soup but I did manage to snag a few forkfulls of my friends pasta dish, the aptly named "Spicy Peanut". Oh the deliciousness that danced on my tongue that night! It was a party for the tastebuds and I've been dreaming of that damned "Spicy Peanut" ever since.

This evening without nary a look into the cupboards or fridge, I decided that hell or turbid water, I would make the Spicy Peanut dish! Unfortunately, I was out of fresh ginger, sambal oelek, limes, and my soy sauce bottle was almost empty. Did I let that deter me from the power of the Spicy Peanut? I think not. So I made do with what I could scrounge up, squeeze out and hastily substitute. And you know what? The results tasted pretty damn close to the mighty fine "Spicy Peanut" from The Foundation. This sauce will be a work in progress. Of course I'll make it again with fresh lime juice instead of lemon juice and I'm sure it will taste infinitely more fabulous with fresh ginger, and I'm sure a healthy dollop of chili-garlic sauce will render my black pepper additions useless. But, you know, I'm not ready to bad mouth this sauce for what it could have been. This velvety, coconutty, smooth concoction is a dream. If I could marry it I would. I mean, while you know there might be a Top-Of-The-Line Peanut Sauce out there, you just gotta love the one you're with.

I served this decadant sauce over whole wheat pasta, stir fried tofu, red onion and green peppers (the only vegetables I had!) and a tiny bit of shredded leftover chicken. This sauce would make a great dipping sauce for satay or fried tofu or poured over baked yams or steamed spinach. Oh the possibilities!

my spicy peanut sauce
1 c natural peanut butter
1 can light coconut milk
2 T fresh lemon juice
2 T soy sauce
1 T fish sauce (if you want to make this vegetarian, leave out & put 1T of soy sauce in its place)
2 T hot sauce
2 t ginger powder
3 cloves garlic, minced
2 T brown sugar
1 t ground black pepper
dash of salt

1. Add all of the ingredients into a small saucepan. Stir over low heat until everything is warm and blendy. Taste and adjust seasonings if needed.

And the title of my blog post? Well, I have Shake Your Fist to thank. Amy wrote about Dr. Joel and included a link to a song that I pretty much OD'd on in July. The track is gone off of Amy's blog, but you can hear Ravenous Like a Tiger on Dr. Joel's MySpace account. So good!

hey, goodlooking

I've really been getting the hang of working full time...and it's only 2 more weeks before I go back to my slacker life of working from home. I've got my daily routine pretty much set and I've discovered that when I don't have too much freelance work to do in the evenings, I pretty much have my old life back. It's a good feeling even if it only means that I now have time to cook proper meals, tidy up my desk space and make it to the gym. I don't want to spend my precious evening hours searching for recipes or running out to the store to get ingredients so I just fell back on the old standbys. However, a trip to the farmer's market this past weekend gave me some new inspiration and so far, I've been cooking up a storm!

Sometimes the most comforting food doesn't end up looking so pretty, but when you can turn a few ordinary ingredients into a colourful dish full of texture and flavour, well, you've pretty much got it made. Tonight's dinner had colour, texture and flavour to spare. It not only was easy on the eyes but it's simple to prepare on the most hectic of days. Substitute ingredients as you wish.

pasta primavera
1 400g bag of spinach & cheese ravioli (frozen)
1 small zucchini, diced
1/2 red pepper, sliced thinly
1 celery stalk, diced
1/2 onion, sliced thinly
3 cloves garlic, minced
2 large handfuls of green beans, broken in half
3 T olive oil
1 t chili flakes
1 large pinch of dried basil
salt & pepper
parmesan cheese

1. In a large pot, cook pasta according to package instructions in salted water. Shortly before the pasta is finished cooking, add in the green beans and cook until bright green and tender-crisp. Reserve some of the pasta water for the sauce, but drain the pasta and beans and set aside.

2. Meanwhile, in a large cast iron pan, heat olive oil and add garlic and onion until translucent and fragrant. Add the celery, red pepper and zucchini along with the red pepper flakes and basil. Add salt and pepper. Stir about for a couple of minutes until the vegetables soften slightly. Add in the ravioli and green beans along with some of the reserved pasta water (a quarter of a cup should be good, but add more if necessary). Toss everything about and serve with a bit of grated parmesan cheese.

busy like a bee

It's gearing up to be a busy fall. For the next few weeks, I'll be working away from my home sweet home and facing office culture head on. Not that I mind, really. Working on design projects in my lil' home office space has it perks, but it can be socially stiffling at times, so I relish these little social opportunities to chat around the water cooler. It's also very familiar since I'm working at a company I used to work for years ago. It's corporate work, but it's still design work and I like the people (even though I hate the fact that I can't wear jeans!). Oh well, a small price to pay for a regular paycheque!

Yesterday after riding -- or rather flying home (I can be quite speedy on my bike when I want to be), I quickly made Helios' Tortellini and Zucchini Soup (with a few modifications, of course). Even Cornelius who normally isn't so fond of "the soup", loved the soup! It really was the perfect quick weeknight meal for a rainy night and it helped to power my bike ride to the bowling alley and back for my Monday night bowling league game.

Tonight's dinner was another success and an easy meal to whip up on a busy night. It may look like a lot of steps, but once you start this recipe, you'll be eating in just over an hour. A veggie lasagna filled with zucchini, spinach and cheese. Really, what's not to love about it?

zucchini & spinach lasagna
tomato sauce:
1 T olive oil
1 small onion, diced
1 celery stalk, diced
4 cloves of garlic, minced
salt & pepper
1 t crushed chili peppers
1 t dried basil
1 t oregano
1 large can of tomatoes
1 c tomato sauce

1 box of frozen spinach, thawed and drained
1 clove of garlic, minced

1 small zucchini, cut into half moons
1 t oregano
salt & pepper
1 clove garlic minced

1 small container of cottage cheese
2 T parmesan cheese

8 no-cook lasagna noodles
3/4 c mozzerella cheese, grated

1. Preheat oven to 400 degrees. Make the tomato sauce by sauteeing garlic, onion, celery in oil. When translucent, add in tomatoes, sauce and spices, breaking apart tomatoes with a wooden spoon. Let the sauce simmer and breakdown until you are ready to put together the lasagna.

2. In a small bowl, mix together the zucchini, oregano, salt, pepper and garlic. Set aside. In another small bowl, mix together the spinach and garlic and set aside. And in a third small bowl, combine the cottage cheese with the parmesan and yes, set aside!

3. Spread enough tomato sauce to cover the bottom of a square baking dish. Add 2 lasagna noodles on top. Next, layer the spinach mixture followed by another layer of noodles. Add the cottage cheese mixture and 2 more noodles. Add another layer of sauce and top with the zucchini and another layer of noodles. Add the remaining tomato sauce and top with grated cheese. Cover loosely with aluminum foil and bake for 35 minutes. Remove foil and continue baking for 15 minutes until the top is golden brown and bubbly. Let cool 15 minutes before serving to help the lasagna set.

time to play catch-up

In spite of yesterday's rain, today is all sunshine and lollipops. And with that bit of good news, I'm heading off on my bike to explore the city and get a few errands done. But I'll leave you with a couple of recipes that reared their lovely little heads this past week.

The first is such an old standby that I can't believe I hadn't posted it before now. Pasta e Fagioli was pretty much my standby during those lean years when I worked in a record store earning not much more than the $8 minimum wage and all my money went into seeing shows, getting cds & records and buying vintage dresses. I meticulously cut my own bangs and scrimped on groceries, but always managed to make incredible vegetarian feasts that would last me for days for as little as $4. There was a simple kidney bean and lentil casserole that sounds humble but was truely a delight and then there was this soupy/stewy concoction that worked wonders on a cold, damp evening. And years later, this dinner still satisfies many a belly for less than $4. Nice.

pasta e fagioli
1 T olive oil
4 cloves garlic, minced
1 onion, diced
1 celery, diced
1 green pepper, diced
1 c uncooked macaroni
1 large can of tomatoes
1 t dried oregano
1 t crushed dried chili peppers (more of less to taste)
2 T ketchup
1 t worchestershire sauce
1 T hot sauce
2 cans worth of water or vegetable stock
1 can of kidney beans, drained & rinsed
a few leaves of fresh basil, torn

1. In a large pot, heat oil over medium-high heat. Add onions, garlic, celery and green peppers and saute for a few minutes until somewhat softened. Add the macaroni and stir until well coated with the oil and vegetables.

2. Add the can of tomatoes, breaking up tomatoes with the back of a wooden spoon. Add the oregano, chili peppers, ketchup, worchestershire sauce and the hot sauce and stir. Add in 2 cans of water or stock until everything is covered. Cover pot with lid and turn down heat to medium-low, stirring occassionally. Add more water or stock if necessary.

3. When pasta is cooked and sauce has thickened, ladle out into bowls and top with fresh basil. Serve with crusty bread and parmesan cheese, if desired.


Lately, I've been on the lookout for low-fat desserts. And although my snacking desires lead me closer to the wonderful world of salty treats, I still have a very strong sweet tooth that rears it's head once in a while. Last week, I made the very yummy low fat chocolate zucchini muffins and I was looking for more recipes that used applesauce as a fat replacement. Instead, I found these cocoa fudge cookies on Nic's blog, Baking Sheet. They looked too good to pass up and they were low fat-ish, so I whipped them up and didn't regret a thing! Plus, I made them vegan. They were the right amount of chewy on the inside and had a nice crispy outside and they were bursting with an intense chocolate flavour. I still have a whole jar of homemade applesauce sitting in the fridge, so if anyone has any good low fat dessert recipes using applesauce, I'm all ears!

cocoa fudge cookies
(adapted from Baking Sheet)
1 c flour
1/4 t baking soda
1/8 t salt
1/4 c Earth Balance, melted
7 T cocoa powder
2/3 c white sugar
1/3 c brown sugar
1/3 c soy vanilla yogurt
1 t vanilla extract
1/2 c semi-sweet chocolate chips

1. Preheat oven to 350F. Whisk together flour, baking soda and salt in a small bowl. In a large bowl, mix together the melted margerine, sugars, and cocoa. Stir in the yogurt and vanilla extract. Slowly, add in the flour mixture to the wet ingredients and stir until just combined. Add the chocolate chips and blend.

2. Drop spoonfuls of batter onto cookie tray. Press down slightly to flatten; cookies do not spread a lot. Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Do not overcook. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely. Makes about 2 dozen.

close to home

The weather is getting cooler and the days are getting shorter....autumn seems just around the corner. And while I do love my autumn nights, this summer has been nothing short of lovely and I'd love it to continue just a bit longer. Leisurely picnics, tennis games that stretch long into the evening and bike riding in skirts and bare legs are things I'm not ready to give up yet. But fall is a time that brings me closer to home and that means comfort foods eaten on the couch while watching black and white movies. Yes, autumn does have it's pull. And this is where the homey, rich and borderline sinful mac n' cheese takes it's rightful place alongside of me on the sofa.

macaroni and cheese with broccoli
3 T butter
3 T whole wheat flour (hey, it was all I had & I never noticed any difference)
1/2 t red pepper flakes
2 3/4 c skim milk + an additional 3/4 c
4 c sharp cheddar, grated
2 t dijon mustard
salt & pepper to taste
1 500g pkg of macaroni or any short pasta
1 head of broccoli, cut into florets & stalks trimmed and chopped

topping:
1 T butter, melted
1 c panko bread crumbs

1. Prepare pasta according to package directions. While pasta is cooking, prepare the topping by adding the panko crumbs into the melted butter. Stir well and set aside.

2. In a medium sized saucepan, melt butter and whisk in the flour and red pepper flakes. Cook for 3 minutes and then slowly add in the 2 3/4 c of milk. Whisk constantly while bringing to a boil. When it's thickened, add in the cheese, mustard, salt and pepper. Add remaining milk, stir well and remove from heat.

3. Just before the pasta finishes cooking, add the broccoli to the boiling pasta and cook until the pasta is finished and the broccoli is bright green, about 4 minutes or so. Drain well and put the broccoli and pasta into a large baking dish. Pour the cheese sauce over the pasta and mix well, making sure the sauce covers all the pasta. Sprinkle topping over the pasta and bake until golden and bubbly, about 30 minutes.

Tomorrow's lunch

When I spied the recipe for Linguine with Tofu and Coconut-Lime Sauce on Crystal's blog, I was instantly smitten. Coconut + Lime = Awesomeness. Plus, I had everything to make this amazing sounding dish on the spot! My friend Kristen was coming over for dinner and I figured this would make a quick and delicious vegan meal. Originally, I was going to use the magic loaf studio to concoct some kind of tasty magical loaf, but didn't want to risk turning on the oven, as it was already hot enough in the kitchen. So after studying Crystal's recipe, I made a few mental notes and got to cooking. When you have someone else in the kitchen it seems silly to keep running to the computer to check on a recipe, so I just started chopping and frying as Kristen, Cornelius and I laughed and talked and drank ice cold club soda to keep cool.

I wish I had the forethought to take some photos before we all dug in (and hey, each one of us went back for seconds), but it didn't even cross my mind. So unfortunately, you'll have to stare at my very unglamorous refrigerated leftovers tucked inside a Que Pasa salsa container. Someone is going to have a very lucky lunch tomorrow!

My notes: Although I did like the taste of using regular Italian fettucini here, next time I would use Asian rice noodles instead to keep things a bit more authentic. I also added in spinach and basil to the recipe since I had some on hand. This is a great recipe base to use up any vegetables in your fridge, so if you've got some celery, bok choy, carrots or broccoli on hand, throw it in!

Fettucini with Tofu and Coconut-Lime Sauce
(recipe adapted from poco-coco.com)
1 500 gr package of fettucini
1 package extra-firm tofu, patted dry and cut into 1/2-inch squares
1 tablespoon dark sesame oil
2 garlic cloves, minced
2 tablespoon peeled minced fresh ginger
1 c sugar snap peas, trimmed
1 red bell pepper, sliced into 2-inch strips
3 green onions, sliced
1 bunch spinach
1 small bunch basil
1/2 cup vegetable broth
1/2 t cornstarch
1 can light coconut milk, well-stirred
2 T soy sauce
juice of 1 lime + zest

1. Cook pasta according to package directions. Drain well.

2. Heat olive oil in a large wok over medium-high heat. Add garlic and ginger and heat for 1 minute. Add tofu and stir fry until golden. Remove tofu from pan. Add sesame oil to pan. Add peas, green onion and bell pepper; saute 3 minutes until softened. Add coconut milk, soy sauce, lime juice and zest. Add basil and spinach and let wilt in the liquid. Mix together the cornstarch and broth and add to pan, bringing mixture to a boil. Reduce heat and simmer 5 minutes or until slightly thick. Add pasta and tofu; toss to coat.

holiday beach picnics

This weekend was all about relaxation, fun times, good food and great friends. Holiday weekends, you are perfect! Cornelius and I missed out on the largest Critical Mass bike ride because we had free tickets to see the Vancouver Whitecaps soccer team play. Despite not knowing anything about soccer, it was good times all 'round and the bbq hot dogs and icy cold beers didn't hurt either. Canada Day was pretty much spent at a friend's house party where we played Pit ("Corner on wheat!") on the lawn and ate vegan curry. Sunday we gathered with a group of friends and had a bbq picnic out on the beach where we grilled up veggie dogs & meaty sausages, drank margaritas & strawberry-pinapple daiquiris. Hello, summer!

Besides making the stealth daiquiris, I also made a delicious pasta salad and promised to post the recipe on this ol' blog. It was that good. The roasted tomatoes are the key to success for this salad. They add such a sweetness and a lovely smokey flavour that can't be beat. If I could eat roasted tomatoes all day, I most certainly would. The day before I had made a similar salad, but added grated parmesan cheese to the dressing and chunks of boccocini to the salad. But this was a salad for mixed company (ie. vegans!) and I left out all dairy. The picture above also includes some blanched cauliflower which I didn't add to the picnic salad because I had run out...but if you've got some, add it. It was tasty too!

roasted tomato pasta salad
8 grape tomatoes, halved
sea salt
pepper
crushed garlic
balsamic vinegar
olive oil

1. In a small tin or a piece of tin foil folded to give it sides, place the haved tomatoes cut side down. Sprinkle with sea salt, pepper, garlic, balsamic vinegar and olive oil.

2. Place under broiler for 15 minutes or until the skins blister & char. Using tongs, flip tomatoes and broil for another 15 minutes or so. Remove from oven.

For the salad:
Radiatore pasta or other short chunky pasta
1/2 sweet Vidalia onion, chopped fine
2 stalks of celery, chopped
1 green or orange pepper, chopped
2 T capers
1/2 c spicy green olives, chopped
roasted tomatoes with their juices
a bunch of fresh basil leaves, torn

For the dressing:
1 t balsamic vinegar
1/4 c olive oil
juice of 1 lemon + zest
1 T dijon mustard

1. Cook pasta according to directions. When ready, rinse under cold water and dump into a large bowl. Add the onion, celery, peppers, capers and olives and mix well.

2. Prepare dressing mix until emulsified. Toss with salad. Add roasted tomatoes with their juices and the fresh basil. Chill for at least 1 hr or if you can't wait, just dig in!