Bowtie Neapolitan

Sounds impressive and complicated, doesn't it? It isn't. It's super simple. 

RECIPE: Bowtie Neapolitan

Ingredients:

Pasta

Oil

Onion

Tomato

Basil

Garlic 

Basil

Chives (optional)

Salt & Pepper

Method:

> boil water in a pot and cook noodles as recommended on the package

> chop and fry one onion in the oil over fairly high heat; you will make the sauce and shred the cheese in the time it takes the pasta to cook

> chop and add two tomatoes

> chop and add garlic, basil, and chives

> finish with salt and pepper 

> chop or shred some fresh or aged mozzarella (or ANY other cheese)

> drain the pasta

> toss the pasta in the sauce 

> add the cheese either to the pot and toss or leave it separate to self-serve at the table

This one takes 10 minutes, start to finish (if you start with a pot of water that is already hot from the tap). 

It's a great side to any dinner or lunch and is great served hot or cold. If serving cold, do not toss the cheese in while the pasta and sauce are hot. 

Loaf

I invited myself over for coffee. She is a new friend I have only hung out with twice before. But there I was, Sunday afternoon, standing in her kitchen telling her I would come over for coffee on Wednesday.

Well, if I'm going to invite myself over, I may as well bring something along to share and eat. I did after all volunteer her to host me.

But what can I make? She cannot have wheat or diary, so creativity is required to make something.

Loaf. I can stir in nuts, seeds, and dried fruits along with spices to make something incredible.

RECIPE: Loaf

Ingredients

2 cups flour (or chickpea flour)
4 tsp baking powder
pinch salt
nutmeg
green cardamom
1 can coconut milk (or 1 1/3 cups milk)
5 large eggs
vanilla
nuts, seeds, dried fruit

Method

> mix the dry ingredients

> no, there are no quantities for the dry spices - use a bunch, like a teaspoon of each - or whatever you have that will be yummy with the nuts, seeds, and dried fruit (cinnamon, ginger, pumpkin pie spice, chai spiced tea, etc.)

> mix the wet into the dry (eggs, coconut milk, and vanilla or other extract)

> stir in half of the nuts, seeds, and chopped dried fruit you want in the loaf

> split the batter between two lined or buttered loaf pans

> sprinkle the remaining nuts, seeds, and fruit over the tops of the loaves

> bake at 190°C or 375°F for 35 to 40 minutes or until golden brown and a toothpick comes out cleanly when poked in

Enjoy with butter, jam, or toasted with maple syrup!!

Diablo Cookies

WARNING: these will cause mixed emotions for you. Highly addictive in nature. You've been told.


Last September while travelling in BC, we visited a food truck in Tofino called TacoFino. They have a cookie called the "Diablo Cookie" that a friend said we had to try.

TacoFino Cantina in Tofino, BC

We tried it, and it was good. Amazing, in fact. Chris found the recipe online (I have no idea where).

When we arrived at my parents house a few days later, we had to whip up a batch.

My Mother likes food a certain way. She does not like sweets or chocolate, she does not like cookies and she hates, above all else, spicy food.

I wanted you to know all of that... and these are her favourite cookies.


RECIPE: Diablo Cookies
Pre-heat oven to 190ºC / 375ºF

Ingredients:
[the dry]
1.5 cups all purpose flour
1 cup sifted cocoa powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cayenne
1 cup milk chocolate chips or large milk chocolate chunks

[the wet]
1 cup brown sugar
1 cup white sugar
1/2 cup canola oil
2 eggs
1tbsp vanilla extract
3 tbsp fresh minced ginger (or fresh squeezed ginger juice)
coarse sea salt (for garnish)

Method:
1. mix the dry (if using chunks, reserve to the side for now)
2. mix the wet
3. combine the dry and the wet

4. on a greased cookie sheet, press fist sized dough balls and sprinkle with rock salt (or sea salt or coarse salt of any kind) and sugar; if using large milk chocolate chunks, press two into the middle of the cookie before sprinkling salt & sugar on top

5. bake for approximately 11 minutes or until the cookies start to crack - they should be fudgey in the middle

6. leave on the sheet to cool for a few minutes before removing to a rack

Makes 12 large cookies. Don't eat them all in one sitting.

And as a note - I always try to lower the amount of sugar in EVERY recipe I make; in this one, the amount cannot be lessened with this quantity of cayenne; the sugar helps cut the heat. It should also be noted that the texture is compromised when the sugar is cut.

Makes an AMAZING compliment to a bowl of vanilla ice cream.

As consumed at several Friends Church lunches

Potato Salad

Ever find one of those recipes that is just... the BEST?! When you eat what you've made you think, "How have I lived my life up to this point without this food in my life?!"

Yeah, this is one of those.

Now, I can't take credit for most of this recipe; much of it is owed to Tyler Florence. You can find his original here.

When Chris and I make a recipe, we tend to pare it down and make it with quantities of ingredients that make our life simpler. Also, we tend to cook for a bit of a crowd.

At this point, some of you are thinking of that potato salad you had three years ago that was flavourless, watery, and left you disappointed. Firstly, I did not make that salad and secondly, this is ENTIRELY different from that salad. This one is actually good.

RECIPE: Potato Salad
Serves 12 (for your bbq this weekend)

Ingredients:
5 lb bag baby potatoes
12 eggs
1 bunch scallions (green onions), whites and greens sliced up together
1 small jar capers, drained
2 cups mayo
1/4 cup dijon
8-10 good pickles, diced (I use Kuhn brand as they don't contain preservatives)
reserve the pickle juice
1 small red onion, finely diced
1 bunch fresh flat leaf parsley or cilantro (whatever you prefer), chopped - including stems
1 bunch dill, chopped
the juice of 1 lemon or lime

Method:

> turn the broiler on high

> after washing the potatoes, quarter them, lay them on a sheet pan, and put them under the broiler (second rung from the top) for about 10 minutes; they should be golden and tender when you take them out of the oven; leave them on the pan until they have cooled

> to boil the eggs, put enough water into the pot to just submerge all the eggs; bring the water to a boil then turn it down to medium before lowering in the 12 eggs; put the lid on the pot and set the timer for 9 minutes; cool in cold water, peel, and dice the eggs up fairly small

> add the chopped eggs, scallions, capers, dijon, diced pickles, red onion, parsley or cilantro, dill, and lemon juice to the bowl; stir together

> stir in the potatoes to coat

> lastly, add in the mayo, determining how much is needed for the rest of the salad; thin down with pickle juice to your hearts content

> enjoy

Twenty Minute Dinner

Right now, I don't have time. I don't have extra time at any point in my day. There is just so much going on with the end of the school year, spring sports, our dogs, my husband's job change, garden, family moving... and then it's time to make a healthy dinner before rushing out the door and on to the sport of the evening.

I just don't have time.

But I have these cubes of stewing lamb in the fridge. And I a litre of canned tomatoes. We must be out the door in less than one hour so I have 20 minutes - at most - to make a healthy, filling, delicious dinner. Here I go!

RECIPE: Quick Curry
serves 6

Ingredients:
3 cups white rice (+ water to make the rice)

<for the curry>
2 tbsp olive oil
1 tsp cumin
1 tsp turmeric
1 tsp garam masala (brown curry powder)
0.5 tsp kosher salt
1 to 1.5 lb (450-700g) stewing lamb, beef, or cubed meat of any kind
1 litre (quart) of canned tomatoes
1 cup raisins
1 cup yogurt

<for the cauliflower>
2 tbsp olive oil
1 tbsp madras curry (yellow curry powder)
1 head cauliflower, chopped into florets

<serve with>
chopped cilantro
unsalted peanuts


Method:

1. measure the rice and get on with cooking it

2. bring the oven rack up to the second from the top and turn the broiler to high

3. over high heat, heat the oil for the curry in a large skillet then add the spices and stir together for 1 minute until fragrant

4. add in the meat and stir to coat the meat with oil and spices

5. in a large bowl, mix the olive oil and madras curry; chop the cauliflower and add in the florets and toss them to coat the cauliflower (I also had a leek in the fridge and chopped that into the cauliflower; any veggies would work here)

6. once the meat is cooked, add the litre of tomatoes and the cup of raisins; stir together

7. pour the cauliflower onto a cookie sheet - in one even layer - and put under the broiler for about 10 minutes

8. chop the cilantro and pour the peanuts into a bowl for the table

9. set the table and pour a glass of wine (or crack open a beer)

10. stir in the yogurt right before serving the curry; it may curdle a little, not altering the flavour at all, it just looks a little funny, like when I made it!

11. ENJOY!!!

Alternate:
- instead of stewing lamb, you could use beef, chicken, shrimp, pork, goat, chopped onions, mushrooms, or chickpeas
- instead of in the oven, you could steam the cauliflower in a pot on the stovetop
- instead of cauliflower, you could use cabbage

This was so delicious, I really did make it two nights in a row!!

Green Onion Chickpea Curry

This is easily one of our favourite dishes. It is simple to make, cook, and easy to eat.

RECIPE: Green Onion Chickpea Curry

Ingredients:
1/4 cup oil
1 tbsp cumin seeds
1 large onion, chopped or sliced
2 large tomatoes, diced (or a can of diced tomatoes)
1 tsp salt
5 tbsp minced ginger
2-4 large jalapeños, minced
3 cans (16 oz each) chickpeas, drained
1 can coconut milk, stirred
8 stalks green onions, cut in 1 cm lengths

Stovetop Method:
> heat the oil and fry the cumin seeds for 30-60 seconds or until fragrant
> sauté the ginger, jalapeños, and onion until soft
> add the tomatoes, salt, chickpeas, and coconut milk and simmer for 10 minutes or until the rest of dinner is ready (add water to thin the curry as needed)
> stir in the green onions just before serving

Oven Method:
> pre-heat the oven to 190ºC or 375ºF
> the oil can be omitted if the cumin and vegetables are not being sautéed
> throw all the ingredients into a deep pan or lidded casserole dish and stir it all together
> put the lid on and bake it

Serve over:
> rice or noodles
> salad greens like spinach, arugula, or endive
> thinly sliced sautéed cabbage

For an interesting twist, add a chopped apple or two to the curry before cooking. Pairs well with tangy chilli sauce.

"Free" Stovetop Muesli

Today, a guest post from my sister-in-law, Kim. She is my husband's sister and one of my favourite people. She and her family are currently waiting on paperwork before returning to international work and are living with Mom and Dad. 

There are lots of challenges that come with cooking for three generations and individuals with very specific dietary needs.

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Our lives changed drastically last May with my dad's leukemia diagnosis, and we quickly learned a new lifestyle: vegan, gluten-free, dairy-free, sugar-free, and avoiding a number of foods that my dad had allergies to.

Garlic Confit: easier to make (and use) than pronounce

Garlic confit (say con-FEE) is simply garlic slowly poached in oil. 

Here are the steps:

1. skin garlic

2. poach in oil

3. enjoy

Step 1

- smash the garlic head to break up all the cloves

- place garlic into a metal bowl

- cover bowl with inverted metal bowl

- hold tightly and shake it for all you're worth

Here's how it is done...

Step 2

- place the peeled garlic into a pot and pour oil to just cover the garlic (you can use olive oil for this or any other oil you would like infused with garlic)

- turn the pot on LOW or 2 and allow to bubble away for 40 to 50 minutes or until they are golden and soft like warm butter; stir occasionally

Step 3

Enjoying this treat is the best part! How can you use it? Here are a few ideas:

For the oil...
- use the oil for a vinaigrette salad dressing
- roasted garlic vegetables - use the oil to toss the veggies before broiling to perfection
- for frying eggs in the morning
- lightly garlic toast for two - oil a cast iron skillet with garlic oil, then toast the bread on both sides
- for a lighter pizza, brush the shell with garlic oil instead of pizza sauce
- use in place of butter or oil - the options are almost limitless

For the garlic cloves...
- salad dressing - smash the cloves and mix with mayo and water to thin then salt to taste
- use in cream pasta sauces
- garlic bread - smash the garlic together with butter (and a little salt if your butter is unsalted) and spread on bread to be toasted in the oven
- use whole in recipes that call for a smaller amount of fresh minced garlic, for example, spaghetti sauce, homestyle chowder, or in stir-fries
- in mashed potatoes; pop them into the milk and butter (or garlic oil) while you are warming them before adding the potatoes and mashing the works; is wonderful this way with fresh goat chèvre

Storage

Keep in a sealed glass jar in the fridge. Keeps for about a month in the fridge as long as the garlic oil stays above the level of the garlic. If the garlic cloves are exposed to air, they are able to spoil more quickly.

When I make this, I use it up before it has a chance to go bad. Once you have made and used this garlic confit, I am sure you will find it disappears fairly quickly.

Guatemalan Banana Bread

RECIPE: Guatemalan Banana Bread

(serves 6)

Ingredients:

5 cups flour

2 cups brown sugar

2 tablespoons baking powder

2 teaspoons salt

1 teaspoons cinnamon

1 teaspoons allspice

2.5 cups smashed bananas

0.5 cups milk

1/3 cups vegetable oil

2 eggs

zest of 1 lime

2 tbsp lime juice

Method:

> heat oven to 350ºF; grease bottom of the pan

> mix all ingredients; beat 30 seconds

> pour into pan

> bake until wooden pick inserted in center comes out clean (30-45 minutes)

> cool before slicing

And when you bake one that is THIS huge, you bake it a little longer!!

To see a list of what else was made for the Guatemalan lunch, go here. 

Arroz con Leche / Rice Pudding

Arroz con Leche / Rice Pudding

Ingredients:

- 1 cup of rice

- 2 cups water

- 20 beans coffee

- 2 cinnamon stick

- 10 cloves

- 2 cans of coconut milk

- 1 small lime, whole and washed

- 1 can sweetened condensed milk

Method:

> put the rice, water, coffee beans, cinnamon and cloves in a saucepan with a tight lid; bring to a boil, then simmer until the water is gone and the rice is cooked

> add the coconut milk and the lime (whole); cook over low heat until it reduces again

> remove the cinnamon stick, cloves, and lime

> add the sweetened condensed milk and stir over low heat until the mixture thickens

> decorate with a shake of cinnamon and a few raisins if you like

To see a full menu created for the Guatemalan lunch, go here. 

Guatemalan Guacamole

RECIPE: Guatemalan Guacamole

(serves 6)

Ingredients:

- 4 ripe but not mushy avocados, diced in large cubes

- 2 small tomatoes, diced

- 0.5 (1/2) cup finely chopped red onions

- 1 fresh green chilli, chopped

- 1 bunch chopped fresh cilantro

- 1 lime, juiced

Method:

> put avocados into bowl and mix with lime juice

> mix in other ingredients gently; serve as soon as possible

If you plan to prepare this ahead for a party or gathering later, put diced veggies into the bowl in the order they are listed. Make sure the tomatoes cover the top of the avocado and drizzle the lime juice over top of the works; this prevents the avocado from browning. Do not stir until ready to serve. 

To see the rest of what we did for the Guatemalan lunch, check here. 

Guatemalan Vegetable Salad / Potato & Green Bean

RECIPE: Guatemalan Vegetable Salad / Potato & Green Bean

(serves 6)

Ingredients:

- 1.5 cups shelled squash or pumpkin seeds

- 4 medium tomatillos, husked and quartered

- 0.5 cups roughly chopped yellow onions

- 2 garlic cloves, peeled and crushed

- 1 pound potatoes, peeled and cubed

- 2 teaspoons salt

- 1 pound green beans, cut diagonally into 1-inch pieces

- 1 tsp freshly ground black pepper

Method:

> in a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover; bring to a boil and simmer until tender; drain; set aside

> combine the green beans and remaining teaspoon of salt in water to cover; bring to a boil and simmer until tender; drain; set aside

For the sauce:

> in a large, dry skillet, the pumpkin seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally; remove and let cool

> add the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly charred, 8 to 10 minutes, stirring occasionally; remove from the heat and let cool slightly

> pulse the roasted squash seeds in a blender or food processor; add the tomatillo mixture and 0.25 (1/4) cup water; puree on high speed until smooth, adding more water as needed

> season to taste

> combine the cooked potatoes and green beans in a bowl; toss with the sauce and refrigerate for 1 hour before serving

> serve chilled

For a full run-down of the Guatemalan lunch and how things went, go here.

Picado de Rábano / Guatemalan Radish Salad

Picado de Rábano / Guatemalan Radish Salad

(serves 6) 

Ingredients:

- 1 pound radishes, sliced into thin rounds

- 1 bunch mint, chopped

- 1/2 cup orange juice

- 1/4 cup lemon juice (one large lemon)

- salt & pepper to taste

Method:

> slice radishes with a food processor or knife

> mix all ingredients into bowl

> chill for a few hours (or overnight) before serving

For the full posting about the Guatemalan lunch, go here. 

Spring Radish Slaw

Nothing says "Springtime" like those classic spring fruit, vegetables, and bright colours.  For me, radishes take me back to childhood - tromping through the garden, on the hunt for a stem large enough to indicate it was time to eat!

I always find the first radishes of the year are mildest, and everything about them returns me to the early '80's, adventuring in the raised garden at the back of our small yard, searching through the marigolds and rhubarb for the first fruits of our gardening work.

I have made this salad several times this week and my kids cannot get enough of it.  The salt, vinegar, and sugar in the dressing gently pickle any "spice" out of the radishes, mellowing them down to their basic flavour.

Seconds and even thirds have been fully consumed before I hear, "Mommy, what else is for dinner?  I don't think I have room..."  Success!

RECIPE: Radish Slaw
(feeds 4-6)

Ingredients:
2 pounds radishes, trimmed
1-2 bunches cilantro or italian parsley
3/4 cup craisins
2 tbsp rice, white wine, cider, or champagne vinegar
2 tbsp brown sugar
1/4 cup mayo
1/4 tsp salt (or so)

Method:
> mix together the craisins, vinegar, sugar, mayo, and salt in your salad bowl
> slice the radishes with a food processor or mandolin if you have either; if not, it's the old fashioned way with a knife and cutting board
> rough chop the cilantro and/or parsley (this salad would also love spring onions)
> toss with the dressing; can be made ahead or to serve; if made ahead, it all turns a gorgeous pink

Salad for Lunch

Today is one of those days where faster is better, so once it was time to eat some lunch, I knew what I would have: salad.

RECIPE: Tangy Sweet Chili Salad

Ingredients:
tangy sweet chili sauce
1 tbsp mayo
1 tomato, diced
a few handfulls of salad greens
cilantro
peanuts

Method:
> mix together diced tomato, tangy sweet chili, and mayo
> arrange greens and cilantro
> top with tomato sauciness and peanuts

Fast and delicious!!!

Red & Green Salad

It has happened. It is December. Bring on the large gatherings with family and friends. But how do you feed that many people?!

Be not afraid of feeding the crowd of 23, with kids of varying ages, the cousin you see twice a year, and your aunt who has an extra glass of wine or two.

RECIPE: Red & Green Salad

Ingredients:
broccoli (one bunch of 3-4 florets)
cauliflower (1/2 head)
2-4 bell peppers
1 cup mayo
1/4 cup wine (or wine vinegar + 2 tbsp sugar)
3 cloves garlic
nuts
seeds
craisins or raisins

This is a salad of 3's. What do I mean? There are 3 components: veg, sauce, and nuts. In each component there are 3 ingredients. Here's how it breaks down:

Method:
> for the veg; chop the broccoli (including stems), cauliflower, and bell peppers into bite sized pieces, keeping your audience in mind (I always chop smaller for little kids and the elderly) and pop that into a large bowl

> for the sauce; mix together the mayo, wine (or wine vinegar and sugar), and garlic - I usually use about 3 cloves or a tsp of ground garlic

> for the nuts; this is FULLY open to your discretion and ingredients at hand. I love this salad with chopped almonds, sunflower seeds, and craisins. My latest iteration contained sesame seeds, pumpkin seeds, dried chickpeas, sunflower seeds, and craisins.

> MIX AND SERVE!!

And that is it. This is essentially the template for a firm veggie salad at my house. This salad has also contained the following ingredients:
- radish
- onion
- green peas (frozen or fresh)
- snow peas
- snap peas
- kohlrabi
- carrot
- beet
- cilantro
- parsley
- basil
- mint
- parsnips
- apple
- and BACON

Honestly, this salad is a meal in itself. Just add a little meat or a few extra nuts and voila! Dinner is served.

Easy, filling, delicious, AND festive to boot!!

Ranch Dip

There is something about it... creamy and delicious, a good ranch dip or dressing makes everything better. 


After looking in stores for the perfect iteration, I am usually appalled either by the price or the ingredient list. Is it really that hard? Is a good ranch dip out of reach?

Fear not, amazing home-made ranch dip awaits!!

Fresh Fish

There is something to be said for fresh fish. It is amazing. Entirely unlike anything else. And what do I mean when I say "fresh"?

We spent part of early September in a little town called Ucluelet (you-clue-let), BC. What a treasure! It is perched literally at the end of the road on the west side of Vancouver Island.

The rainforest outside our cabin.

Madras Roasted Vegetables

If you are looking for a simple, easy, quick, versatile vegetable side dish for anything saucy or curry-ish, THIS dish is for you.

green cardamom pods

Tangy Chilli Sauce

Ever come across a sauce that makes every dish it touches magical? I made one of those mythical sauces recently and have made it again several times in the past few weeks - we keep polishing off every bottle I make!