Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce

Dear Jess,

Yes. Another sweet potato recipe. Please believe me when I say, "Make this recipe!" I had it ready for Jason last night, and he said "It smells like restaurant food!" I'm pretty sure that's a compliment.

You may have noticed many of my dishes these days are veggie based. I have been convicted lately of buying free-range, organic meats. For many reasons. Mainly it's from a 'Stewardship of our Earth' perspective. The industrialization of food (veggies and meat alike) have led to farms killing so much land, because they are not farming the land properly. Be it not giving livestock enough space, and/or drenching the earth with hormones and the like, it is killing the earth and making it unusable for generations! Not just a year or two... generations! I don't think this is a very responsible way of taking care of the Earth that God gave us. Thus, as a first step, I am trying to do my part in making a change. I also like the idea of supporting local farms, which is easy to do if I start to frequent the market on Saturday.

I have always known that organic everything is more expensive, however, I have always believed we don't need to eat meat on a daily basis, so we are spending more money on free-range, organic meat, and eating it less often. Plus, I get to be more creative in the kitchen, as Jason needs filling meals (especially in the winter, as he works outside in the cold!)

This recipe is by far one of my favourites. I even got to make enchilada sauce! (Which I will share here as well!)

Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce
from The Oh She Glows Cookbook, page 147

For the Enchiladas:
2 cups sweet potato, peeled and chopped small
1 red onion, chopped
2 large cloves garlic, minced
Fine-grain sea salt and freshly ground black pepper
1 bell pepper, chopped
1 (15oz) can black beans, drained and rinsed
2 large handfuls spinach, roughly chopped
2 1/2 cups 5-minute Enchilada Sauce (see following recipe) or store-bought
1 Tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp kosher salt, or taste
5-6 tortilla wraps or gluten-free corn tortillas

For the Avocado-Cilantro Cream Sauce
1/2 cup fresh cilantro
1 medium avocado, pitted
2 Tbsp lime juice
1/4 tsp fine-grain sea salt
1/2 tsp garlic powder

Fresh cilantro leaves for serving
Sliced green onion, for serving

1. Preheat the oven to 350F. Lightly grease a large 3-qt/2.8L) rectangular baking dish.

2. Make the Enchiladas: Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with sea salt and black pepper.

4. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.

5. Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin and kosher salt.

6. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet botato filling onto each tortilla. Rolld up the tortillas and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top of the tortillas as well.

7. Bake the enchiladas, uncovered, for 20-25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.

8. Meanwhile, make the Avocado-Cilantro Cream Sauce: In a food processor, process the cilatntro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 Tbsp water and process until creamy, stopping to scrape down the bowl as needed.

9. When the enchiladas are ready to serve, place them individually and drizzle or spread some of the Avocado-Cilantro Cream Sauce on top of each. Garnish with cilantro and green onion, if desired.

5-minute Enchilada Sauce
From The Oh She Glows Cookbook, page 300

2 Tbsp vegan butter or light-tasting oil of choice
2 Tbsp flour (I used spelt)
4 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 scant cup tomato paste
1 3/4 cups vegetable broth
1/4-1/2 tsp fine-grain sea salt, to taste

1. In a medium saucepan, melt the vegan butter over medium heat.

2. Stir in the flour until a thick paste forms. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne until combined. Cook for a couple of minutes until fragrant.

3. Stir in the tomato paste, followed by the broth. Whisk until smooth and combine. Bring to a low boil over high heat (covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for about 5 minutes (or longer, if desired), until thickened.

The pictures aren't beautiful, because I think I left them in for a few minutes too long... but oh. my. goodness. I cannot wait to eat this for lunch today!

Love,

Bonfire Bangers and Beans

Dear Jess,

My morning sickness is slowly abating, which means I have been able to cook more often with less gagging (yay!) I have been taking advantage of this - much to Jason's stomach's joy - by getting out all my cook books and creating comforting, warm, yummy-in-my-tummy food! This recipe is one such meal.

Long story short: I was craving perogies. When I lived with the Robinsons in Toronto, Kathy made the best perogies and sausages. It was always my favourite meal... well... it was a close call between perogies and sausage; or homemade pizza Saturday nights. But I digress. I was craving perogies, thus wanted a good recipe for sausages. I looked in all my cookbooks to no avail. I finally revisited BBC Good Food online, and tah-dah!

Bonfire Bangers and Beans
adapted from www.bbcgoodfood.com

3 Tbsp olive oil
1 onion, shopped
1 celery
1 Tbsp tomato paste
1 796mL can of diced tomatoes
1 Tbsp honey
1 tsp Dijon mustard
1 Tbsp thyme (or one fresh thyme sprig)
1 tsp Worcestershire sauce
1 can navy beans
5 turkey sausages

1. Heat oil in a large fry pan. Add onion and celery. Cook for 5-10 minutes until softened. Turn up the heat and add the tomato paste. Cook for 2 minutes, then add the chopped tomatoes, honey, mustard, thyme, Worcestershire sauce and 200mL water. Bring to a boil. Cook, uncovered, over a low heat for 15 minutes. Add the beans, and simmer for 15 minutes more, topping up with a little boiling water if needed.

2.  Meanwhile, heat your oven to 350F. Toss the sausages with 1 Tbsp olive oil and spread out on a casserole dish. Cook for 30 minutes until browned all over, turning occasionally. Pour the beans around the sausages, then cover and place the pan in the oven. Cook for another 30 minutes. Remove from the oven, and serve with baked potatoes. (Or in my case: perogies!)

I seasoned my perogies with salt, pepper, garlic powder, paprika and a dash of chili powder; and fried them with chopped scallions. They were served with sour cream and salsa.

Dinner is served!

I hope you're feeling well!! I miss you and love you (as always!)

Love,

Spicy Black Bean Soup

Dear Jess,

Poor Jason informed me that he is hungry. Almost always. This is not surprising, as the weather has officially become cold, and he works outside. The amount of calories he burns everyday has jumped substantially!

I was lucky enough to win a door prize at my friend and Naturopath's open house for the new location of her clinic Healthy Foundations. To my delight, it was the door prize I most coveted: The Whole Life Nutrition Cookbook. As it says on the cover, it is "A complete nutritional and cooking guide for every stage of life, including over 200 gluten-free, dairy-free, and egg-free recipes." It is packed full of helpful information for people intolerant of many foods, and also what you should be looking for when buying organic. I have found it extremely helpful.

On page 155, there is a recipe for Spicy Black Bean Soup. This is one of many recipes I hope to make in the upcoming winter months. I served it over brown rice, with a salad topped with boiled egg, and homemade poppyseed dressing. (I will include this recipe too!)

Enjoy!

Spicy Black Bean Soup
from The Whole Life Nutrition Cookbook, Page 155

1 Tbsp extra virgin olive oil
1 medium onion, chopped
1/4 tsp sea salt
1 medium red bell pepper, diced (I subbed celery, because I can't have peppers yet)
1 large carrot, diced
1 small jalapeno chili pepper, seeded and chopped
1 tsp cumin powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 tsp chipotle pepper (I omitted this, as I didn't have any)
1 tsp paprika
pinch cayenne
2-3 cups water (I used chicken broth)
6 cups cooked black beans, or 3 cans
2 cups chopped fresh tomatoes, or one 14 oz can
1 cup fresh or frozen corn kernels (I can't eat corn yet either, so I left it out)
1/2 cup chopped cilantro
2 tsp sea salt or Herbamare, or to taste
1 Tbsp apple cider vinegar

1. Heat olive oil in a large soup pot over medium heat; add chopped onion and sea salt. Saute until slightly golden, then add red pepper, carrot, jalapeno pepper; saute-stir a few minutes more. Add spices and stir to coat.

2. Add water, black beans, tomatoes, and corn, add more water/broth if necessary. Turn heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes.

3. Remove pot from heat and add cilantro. Add Herbamare or sea salt to taste. Add apple cider vinegar. Taste and adjust salt and seasonings if necessary. (I also too my immersion blender to it a bit, to thicken and smooth it out a bit)

Poppy Seed Dressing
adapted from a recipe from a friend

1/3 cup honey (or maple syrup)
1/2 cup cider vinegar
1 tsp salt
1 tsp dried mustard
1 tsp grated onion
1 cup extra virgin olive oil
1 Tbsp poppy seeds

Blend honey, vinegar, salt, mustard and onion together. With the blender on, slowly add olive oil to ensure it infuses effectively. Stir in poppy seeds, and refrigerate!

Like a said earlier, I served the soup over brown rice with a salad. It was a hit with Jason, and he said it filled him up! Woot woot! Win for the wife!

I love you and miss you dreadfully. I hope we can see each other soon.

Love,

Mung Beans and Rice with Indian Spices and Caramelized Onions (in the Slow Cooker!)

Dear Jess,

It. Has. Been. So. Long.

A few reasons:

1) I have a baby, who as soon as I think I have her figured out... she goes and changes everything! I'm pretty sure this will be my story for the rest of my life! (In a good way!)

2) For reasons I will label  (to avoid grossing out our entire following... and you) as 'digestions issues' I am on a diet that has cut out many foods that are staples in many households. Because of this diet, and the aforementioned child, it has taken me a while to adjust and get creative again in the kitchen.

All that being said... life is oh so sweet!

This recipe is one I made simply because I had all the ingredients. It baffled me when it turned out delicious! I will make this again, and again! I found it on a great blog that I stumbled upon on Pinterest. Let me tell you... the onions make this recipe! Whatever you do, don't leave them out!

Mung Beans and Rice with Indian Spices and Caramelized Onions
Adapted from www.nourishingmeals.com

1 1/2 cups dry short grain brown rice
1 cup dry mung beans
1 tsp ground cumin
1/2 tsp turmeric
2 tsp grated fresh ginger or 1/2 tsp dried
6 cups water (I will do chicken broth next time)
1 can organic coconut milk
1 to 1/2 tsp Herbamare or sea salt

*I added carrots and peas as some 'extras'... see instructions for more details.

Onions:
1 tbsp coconut oil or olive oil
1 medium onion, cut into crescent moons
1/4 tsp Herbamare or sea salt
1 tbsp whole cumin seeds
1 1/2 tsp mustard seeds

Place the brown rice, mung beans, ground cumin, turmeric, ginger, and water into your crockpot. Cover and cook on hight for 3 hours, or on low for 6 1/2 hours. After the beans adn rice are cooked, stir in coconut milk and salt. Be sure to stir in any additional ingredients about 30 minutes before the end of the cooking time. Turn off heat.

Heat a skillet over medium heat. Add the oil, then add onions and salt. Saute for approximately 10 minutes. I like tot gradually turn the head down as they cook so they don't turn. By the end of cooking I am using low heat. After about 10 minutes, add cumin and mustard seeds. Continue to cook for 3-5 more minutes, or until onions are caramelized and spices are fragrant.

I served this with fresh sprouts, and avocado. Actually, I think in the picture above, it is spinach... any greens will be yummy! You can add whatever you like! It's comforting and tasty! Next time I will add more spices... definitely more ginger!

I can't wait to see you on Saturday!

Love,

Chicken and Pumpkin Soup

Dear Jess,

First. I miss you. We NEED a phone date soon. Please let me know when you're available, and we can schedule something asap.

Second. Make this soup.

Mom and I signed up for an organic food box (by a farm called Circle Organic) that we split between the two of us once a week. We signed up because we thought it would be fun to try new things based on the local, seasonal, organic produce we get in our box. I must say: it is fun!

This week I got a pumpkin! My recipe was inspired by a recipe I found on the internet. I threw a chicken (which I got on super sale) that I defrosted over night, into the slow cooker on high for 3 hours, and cooked my pumpkin in the oven (cut in half, gut and cook at 325F for about an hour). Both of these take time, but (luckily) very little effort. I just put them in, and was able to complete my other tasks around the house. To make it 'easier', you could use canned pumpkin, and pre-cooked chicken from the store. Either way, it will be delicious.

Chicken and Pumpkin Soup
inspired by www.budgetbytes.com
1 tbsp olive oil
1 medium yellow onion, chopped
2-3 cloves of garlic, minced
1 cooked pumpkin, mashed
1 tsp red pepper flakes
2 cups corn
6 cups chicken broth
1/2 cooked chicken, pulled/chopped
1 (15oz) can kidney beans
5 large 'leaves' of collard greens, stemmed and chopped
1 tsp hot sauce
1 tbsp cumin
1 tsp chili powder
1/2 tsp salt

Put olive oil, onion, and garlic in a large saucepan. Simmer until onions are softened. Pumpkin and red pepper flakes, and let cook for another 5-10 minutes, stirring regularly.

Add corn and chicken broth. (I took my immersion blender to it at this point... totally optional though...) Bring to a boil.

Add chicken, beans, collards, hot sauce, cumin, chili powder and salt. Simmer for about 30 minutes.

Remove from heat, and serve!

I'm warning you... This will make your house smell amazing!

Have a great Thanksgiving!

Love,

Jalapeno and Tomato Salsa Taco Salad

Dear Sally,

My parents came for a visit to our neck of the woods yesterday and while Jesse was at work I took them around the area. We went to a wonderful antique market in Barrie and also had to do some shopping at Marshals. My dad managed to keep himself entertained while the women went to the racks. He is a brave man.

We were originally going to try this recipe for lunch but we were too hungry and gave in to the calls from Much Burrito. Instead we decided to make it for dinner and I’m glad we did. I found it in the newest edition of the LCBO Food & Drink Magazine. Every now and then they have something good and this is a recipe to keep on hand.

We adjusted the recipe to suit the dietary needs of all. I wanted to leave out the chicken and I substituted goat feta for the Tex Mex cheese my dad wanted. Jesse was happy once he picked out the tomatoes I missed on his plate and was fully satisfied with the portions. I think Jason would like this as well and I know you will.

Jalapeno and Tomato Salsa Taco Salad

Adapted from Food & Drink Magazine

Ingredients:

1 pkg cherry tomatoes

1 to 2 jalapeno peppers

1 tbsp. oil

3 green onions

1 lime

1 sweet red pepper

Salt and pepper to taste

1 romaine heart, shredded

1can black beans

2 avocadoes, chopped

1 cup Tex Mex cheese or goat feta

4 handfuls tortilla chips

Fresh parley for topping

Directions:

1.    In a medium saucepan cook the green onion, tomatoes and red pepper until soft. Add the black beans and warm through. Season with salt, pepper and juice of a lime. Set aside.

2.    Shred the romaine lettuce and divide onto four plates. Cut up the Avocado into small pieces and add to each plate. Divide the warm vegetable mixture onto each plate.

3.    Add the desired cheese and tortilla chips and serve warm. Balsamic vinaigrette or salsa can be used as extra dressing if needed.

I would love an update from you about how your garden is coming along. I made some kale chips the other day because our kale plants were taking over the sunlight in the garden. Jesse has all sorts of beans growing at the moment and it is hard to be able to use them all up without having to freeze them for later. Soon the lettuce and tomatoes will be ready and some of our peppers too! I love this time of year.

Love,

 

Southwestern Quinoa Pasta Salad

Dear Jess,

I am so excited for your visit!! You can absolutely come earlier and we can have a good visit before the crowds show up.

Like you, I am loving the arrival of Spring. I love waking up to the sound of birds, I love the smell of the ground de-frosting, I love wearing a jacket instead of coat, mittens and a hat. All that being said... you know that my favourite thing (about any season change) is the food change. Like you, I have made many stews and soups for the damp days. But with the coming of Spring, comes the return of the BBQ.

Over Easter weekend we went to my Mother-in-law's house for a BBQ. I brought this salad. I love it. It's light, a little spicy, and oh so delicious! I will be making this again for sure!

Southwestern Quinoa Pasta Salad
adapted from www.cookingquinoa.net

Salad Ingredients
8 ounces uncooked egg noodles
1/2 tbsp olive oil (for pasta)
1 cup cooked quinoa (any colour!)
1 1/2 cup black beans, drained and rinsed
3 Roma tomatoes, diced
1 cup fresh or frozen corn, thawed
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 avocado, pitted and chopped

Dressing Ingredients
1/2 cup lime juice
3 tbsp extra virgin olive oil
1 jalapeno pepper, seeded and chopped
3 cloved garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp sea salt
11/2 tsp fresh ground black pepper

1. Cook egg noodles according to package directions, being careful not to over or undercook. Drain and rinse. Toss with 1/2 tbsp of olive oil.

2. In a blender combine lime juice, olive oil, jalapeno pepper, garlic and salt and pepper.

3. Combine cooked pasta with cooked quinoa, beans, tomatoes, corn, peppers. Toss with dressing and cilantro. When ready to serve, add in avocado.


I hope you have a great week!

Lots of love,

Brunch: Poached Egg atop Quinoa Flat Bread and Sweet Potato Patties

Dear Jess,

Today feels like Saturday to me. Jason got a rain day (though it has not yet rained...) and has been tinkering around the house doing little things. As for me, Mary-Austin an I started the day out right: drank tea and coffee, armed ourselves with knitting and cross-stitching, and watched Anne of Green Gables part 2. We then moved upstairs to bake cookies, plan shopping lists, make soup, and make this masterpiece of a breakfast/lunch. Mmmmmmm. It's been a good day.

These Quinoa Patties are quite nice. They do taste like quinoa, so if you don't like the taste I would not recommend them. They are meant to be topped with something delicious, so eating them by themselves would be as bland as eating a regular flat bread by itself. All very important things to keep in mind before making them.

The Sweet Potato Patties don't form into a firm patty, but they do taste delicious. I am making the left over 'batter' into a nice salad. I highly recommend these.

Quinoa Flat Bread
from closetcooking.com

1 cup raw quinoa, pulsed in a grinder or food processor
1 cup whole wheat flour or brown rice flour
1 egg
1 cup water
salt and pepper to taste

1. Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour.

2. Heat a greased pan over medium heat

3. Pour* 1/4 cup of mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes. 

*The word 'pour' made me think they would pour out like pancake batter... they didn't for me. I had to plop it on the pan and flatten it with my flipper. I might add more water next time and see what happens... it would help get them thinner I think.

 
Sweet Potato Patties
adapted from lunchbox.com

2 baked sweet potatoes
1 (19oz) can Navy beans

You simply take a baked sweet potato, drained and rinsed Navy beans, add in a few accents (I used horseradish, fresh minced garlic, salt and pepper with a dash of dried thyme), mash, saute and serve. You could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds - whatever! The sweet potato is such a nice binder - you can really get creative if you choose.

As I mentioned, they did not stay together for me - that does not mean they were not super tasty! Next time I will add brown rice or bulger wheat. I will let you know how that goes!

There is so much possibility with this. You can add herbs to the flat breads and/or sweet potato patties. You could top the whole thing with hot sauce, and even add lettuce between the flat bread and sweet potato. The options are endless!

I can't wait until next Friday! I am trying to find things to make while you guys are here!

So much love,

Hot Roasted Artichoke Dip with Spinach and Asiago Cheese with Herbed Pita Chips

Dear Jess,

Oh man. Christmas is fast approaching, and the 'party food' lists are being completed.

Last night my cousin Mark came for a visit. He is visiting from Alberta until Christmas. Last time he visited I completely ran out of time, and couldn't get together anything worth serving. The chips were stale, the coffee was week, I had to ask someone to pick up veggie dip for the few veggies I had in my fridge... It wasn't tasty. It wasn't pretty. Basically, it was something from my nightmares. I decided to do a 're-do'.

This time I had a beautiful, large veggie tray with dip, some chocolate dipped pretzels, and this artichoke dip with pita crisps that I seasoned and made crispy in the oven. We demolished everything! It was so delicious! And just for the record, I had fresh ground non-weak coffee, tea, eggnog, beer, wine and juice to serve for beverages. I think I redeemed myself.

I have decided to pay closer attention to my 'kitchen inventory' these days. It is forcing me to take into account what I already have, and try to find recipes that include said items. This Artichoke Dip is a result of this searching. I had a can of artichokes left over from some other recipe I tried quite a while ago. Needless to say, I'm glad I did! As mentioned before, we demolished this dip! And this is saying something, because this recipe makes a fair amount of it!

Hot Roasted Artichoke Dip with Spinach & Asiago Cheese 
from The Looneyspoons Collections by Janet and Greta Podleski, Hearty-Choke Dip, Page 4
1 can (14oz/398mL) artichoke hearts (not marinated)
1/2 large yellow sweet onion, coarsely chopped
3 large cloves garlic, peeled and cut into thirds
1 tbsp olive oil
Salt and freshly ground black pepper to taste
1 can (19oz/540mL) no-salt-added white kidney beans, drained and rinsed
1 cup light (5%) sour cream (I used Fat Free)
1 tub (8oz/250mL) light garden vegetable cream cheese (such as Philadelphia brand)
1/2 tsp grated lemon zest
4 or 5 dashes hot pepper sauce
1/2 pkg (10 oz/300g) frozen spinach, thawed, squeezed dry and chopped (I used the whole 10 oz package. I love spinach!)
1 cup packed shredded Asiago cheese, divided (You can use Parmesan or Romano cheese instead. I used a combination of the three.)

1. Preheat oven to 425F

2. Drain artichokes and pat dry using paper towels. Cut artichokes in half. Place artichokes in a small casserole dish or baking pan. Add chopped onions and garlic. Drizzle with olive oil and sprinkle lightly with salt and pepper. Mix well. Roast uncovered for 30 minutes, stirring once, halfway through roasting time.

3. While vegetables are roasting, place kidney beans, sour cream, cream cheese, lemon zest and hot pepper sauce in the bowl of a food processor*. Whirl until smooth.

4. Remove artichoke mixture from oven. Reduce oven temperature to 375F. Let vegetables cool for 5 minutes, then add to ingredients in food processor. Pulse on and off until mixture is well blended but still slightly lumpy. Transfer artichoke mixture to a bowl and stir in spinach, a pinch of black pepper and all but 2 tbsp Asiago cheese. Spoon mixture back into casserole dish. Top with remaining 2 tbsp asiago cheese.

5. Bake uncovered on middle oven rack for 30 minutes, until mixture bubbles around the edges and top turns a light golden brown. Remove from oven and let cool for 5 minutes before serving. It's hot! Serve with whole-grain pita chips or crackers.

*I don't have a food processor, so I just used my blender.

Pita Chips
adapted from allrecipes.com
4-5 whole wheat pita breads
1/2 cup olive oil
1/2 tsp fresh ground black pepper
1 tsp garlic powder
1/2 tsp dried basil
1 tsp dried parsley

1. Preheat oven to 400F.

2. Cut all pita bread into whatever sizes/shapes you want your chips to be. Place them on a lined cookie sheet.

3. In a small bowl combine the remaining ingredients and mix well. Brush each pita piece with oil mixture.

4. Bake for 5-7 minutes, or until lightly golden and crispy. Watch carefully, as they brown easily!

I prepared the dip the day before (minus baking it.) Because of this, it was colder from being in the fridge over night, so I baked it for an extra 10 or 15 minutes. It still turned out amazing!

The chips were really yummy. The herbed seasoning was not very strong. They had a nice and subtle taste to them, and made the house smell delicious.

I hope you're not too busy, and you are finding time to relax during your holidays. I miss you and am really excited to see you again (hopefully soon!)

Love,

Chipotle Bean Burgers with Sweet Corn Relish

Dear Jess,


P h e w ... I am officially moved into our house. Everything is a mess,  but it's all in one spot. Yessssss.

This is one of my favourite meatless recipes. It is full of flavour and can be ready within 20 minutes. (Less if you have made it a few times) I made this Monday night for dinner. It is full of flavour and has a great texture. There weren't any leftovers this time, but when there are I love to put it in a wrap with avocado, corn relish and lettuce! Mmmm. Delightful.

I have included the recipe I usually use for Corn Relish... Unfortunately, I wasn't able to make it this time as I thought I had corn at home and didn't. Luckily, my Aunt Lynda had given us some jarred corn relish that you will see in the pictures. It is so delicious and if you need the recipe you will have to ask her!

Chipotle Chili - Black Bean Burgers 
Adapted from Students Go Vegan Cookbook by Carol Raymond
1 1/2 tbsp olive oil
1/2 cup chopped red onion
2 garlic cloves, minced
1/4 cup finely grated carrot
1/4 to 1/2 tsp chipotle chili powder
1/2 tsp ground cumin
One 19oz can black beans, rinsed and drained
1 tbsp Dijon mustard
1 tbsp low-sodium soy sauce
1 tbsp ketchup
1/2 cup rolled oats
Salt to taste

1. Heat 2 tsps of oil in a medium skillet over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until the onions soften. Add the carrots, chipotle chili powder, and cumin. Cook on low heat for about 5 minutes. Set aside.

2. Mash the beans in a large bowl with a potato masher or the back of a large spoon (it takes a moment for the beans to give in, but they will become creamy). Add the mustard, soy sauce, ketchup, and sauteed vegetables. Stir in the oats, and salt to taste.

3. Form the mixture into 4 or 5 burgers. Warm the remaining oil in the skillet and cook the burgers over medium-low heat for 5 to 6 minutes on each side. Serve immediately topped with Sweet Corn Relish (recipe follows), fresh salsa, or your choice of condiments.

Sweet Corn Relish
3/4 cup corn kernels
1/2 cup finely chopped tomato
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
2 1/2 tbsp brown sugar or natural sweetener
1/2 cup cider vinegar
1 tbsp Dijon mustard
1 garlic clove, minced

Bring all the ingredients to a boil in a saucepan over high heat. Reduce the heat to simmer, and continue cooking for 20 minutes. Store covered in the refrigerator. It will keep for 4 days.

I can't wait to see you on Saturday (or maybe Friday night?) to tell you all about the honeymoon and to get ready for the reception!

Love Always,

Jamie Oliver: Grilled Fillet Steak with the Creamiest White Beans and Leeks

Dear Jess,

I have made a binder. It contains all the recipes I have made that I would make again. I got tired of searching through dozens of magazines trying to find a recipe I had used months before. Now I can rip out the recipes and tuck them safely into my organized binder. Yesssssss.

What I made today will go in said binder. The steak was pretty straight forward... you can season it with whatever you want and cook it to your liking. The Lima beans and Leeks are what I am excited about. They are so soft and comforting. They make your kitchen smell amazing and you get to put white wine in them! Mmmmm, delicious. (Please excuse the brown plate... it does not compliment the meal very well, but it was all I had to work with...)

Jamie Oliver's Grilled Fillet Steak with the Creamiest White Beans and Leeks (Serves 4)
adapted from Cooking with Jamie
4 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
a knob of butter
a wineglass of white wine
1lb 2oz good-quality canned lima beans, drained and rinsed
2-3 tbsp Greek yogurt
sea salt and freshly ground black pepper
7oz well-marbled fillet steaks (Can be any steak you like)
optional: The juice of one lemon

1. Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to a boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Remove from heat. Add the Greek yogurt and salt and pepper. 

2. Grill Streak to your liking. Optional: squeeze lemon juice over steak and beans before serving.



I think next time I might add some spinach or kale to the mix. But honestly... the way it is... so good! 

I hope your weekend was enjoyable. The weather was spectacular! I haven't worn a jacket since Friday!

I love you,

Mediterranean Vegetable Bean Soup with Sweet Potato and Walnut Fritters

To My Beautiful Jessica,

I am very excited about this entry for a couple reasons. The main one being: I didn't expect it to be an amazing meal... but it was!

It was a bit of a crazy weekend. We were at a Christmas party late Friday night.  Poor Jason then had to get up and work early on Saturday, only to come home and head to Toronto with me to see some friends who just came back from living in Italy. We did not make it back to Peterborough until 3 in the morning. On Sunday morning we had an amazing Sabbath and truly rested. We slept until we wanted to get up and when we did, we relaxed some more.

Looking in the fridge, I realized how much of a disaster it was and how little food there seemed to be. Following this realization, I flipped through the only cook book I had there which turned out to be the Autumn edition of Food and Drink. I chose these two recipes because they contained many of my favourite things and seemed low maintenance. We bundled up and made a leisurely trip to the grocery store. Upon our return I cleaned out the fridge and slowly began putting dinner together in the same attitude I do with painting pictures. I had no expectation of how it would turn out. I was cooking merely for the pleasure of the process. No rush. No pressure. Just fun.

Mediterranean Vegetable Bean Soup
adapted from this recipe
Serves 8
12 plum tomatoes (3lbs), chopped
2 sweet red peppers, chopped
1 small eggplant, about 1lb, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
Salt and freshly ground pepper
1/4 cup olive oil
6 cloves garlic, peeled
1 tbsp chopped fresh basil
2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
4 cups chicken or veggie broth (or water)
1 can (540mL) white pea (navy) or kidney beans, drained and rinsed
1/2 cup crumbled feta cheese (for garnish)


1. Preheat oven to 425F.
2. Line 2 large baking sheets with parchment paper.
3. Combine tomatoes, red peppers, eggplant and onion. Sprinkle with 1 tsp each salt and pepper and drizzle with oil. Toss and evenly coat. Divide among baking sheets and spread out into a single layer. Toss garlic with oil left in bowl and arrange together on one of the baking sheets. Roast in upper and lower thirds of oven, rotating sheets halfway, for about 45 minutes or until vegetables are soft and browned.
4. Set roasted garlic aside. Transfer remaining roasted vegetables and all juices to a large pot. Stir in oregano, thyme, rosemary and water and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until flavours are blended.
5. Using a slotted spoon, transfer about 3 cups of vegetables into a blender or food processor or large bowl. Add reserved garlic and half of the beans to blender, food processor or bowl. Purée or mash, adding a little of the broth from the pot if necessary, until smooth. Stir back into pot along with remaining beans and return to a simmer over medium heat, stirring often. Season to taste with salt and pepper. Garnish each bowl with feta cheese.

Sweet Potato and Walnut Fritters
adapted from this recipe
1 lb sweet potato
2 tbsp melted butter
1 tbsp brown sugar
2 tbsp fresh chopped mint
1/2 tsp salt
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1 egg lightly beaten
1/2 cup all-purpose flour
1/2 cup ground toasted walnuts
1 tbsp baking powder
1/2 cup chopped toasted walnuts

Dip
1/2 cup Greek-style plain yogurt
1 tbsp minced onion
2 tbsp fresh chopped mint
1/4 tsp each salt and fresh cracked pepper


1. Prick sweet potato all over with a knife and bake at 475F for 45-60 minutes. Let sit for 10 minutes, or until cool enough to handle. Slice in half and spoon out enough potato to make 1 cup. Put into bowl and mash with butter until smooth. Stir in sugar, mint, salt, mustard and cayenne. Stir in egg.
2. In separate bowl, combine flour, ground walnuts and baking powder. Stir into sweet potato mixture with chopped walnuts until well combined.
3. Preheat oven to 325F. Spray mini muffin trays. Spoon heaping portions into muffin trays. Bake for 12-15 minutes.
4. In a bowl, combine yogurt, onion, mint, salt and pepper. Serve with hot fritters.

A couple main changes I made were: I didn't have a blender, so I mashed some of the soup instead. For the fritters the recipe said to deep fry them with oil in a pan. I didn't want to do this so I just baked them. They worked really well. Try both of these!

Also, I'm sorry about the quality of the images. Jason lent his camera to Jim again, so we had to resort to using my phone.

I hope you are doing well. I miss you of course, but know I will see you shortly for wedding dress shopping!

So much love,

Sweet Potato Shepherd's Pie

Dear Jess,

Happy Friday!

I have noticed something. As soon as it got cold, people started craving and making Shepherd's Pie. Then the BBC Good Food email came, and what should I find in there? Their top 5 Shepherd's Pie recipes! Not only that, but 2 of those recipes were with sweet potatoes! It was a sign. If you have a chance to make this recipe, I would highly suggest it. It is simple and delicious. Enjoy!

Sweet Potato Shepherd's Pie
adapted from this recipe
 250 lean ground meat
2 medium onions, chopped
3 carrots, diced
2 celery sticks, diced
2 garlic cloves, minced
200ml veggie stock
1 tbsp Worcestershire sauce
1 tsp Marmite
400g lentils (canned), drained
3-4 medium sweet potatoes, peeled and diced
2 tbsp low fat sour cream
1/2 bunch scallions, finely chopped

1. Heat a non-stick pan and cook meat. Add the onions, carrots, celery and garlic and cook for 5 minutes. Stir in the stock, Worcester sauce, Marmite, lentils and some seasoning. Simmer for 10 minutes or until saucy. Meanwhile boil or steam the sweet potato until tender. Drain then mash with sour cream and scallions.
2. Heat the oven to 200C/fan oven 180C/gas 6. Transfer the mince to an ovenproof dish. Add the mash. Cook for 30 minutes until bubbling.
3. Serve!

The only thing we weren't sure of was the Marmite. Apparently it is a very British or Australian thing. They spread it on toast to have with their tea and other such things. I thought it would be hard to find, but was reassured by the internet that the Canadian Superstore carries it, and I believe Jason found it at Sobeys. Sections to check for it are: baking, jams and jellies, or the spice section.

I love you. I am so excited for tomorrow! By the looks of the weather it will be some messy fourwheeling for sure! Woohoo! Can't wait.


Love,

Man Food: Sausage & Bean Witches' Brew

Dearest Sally,

First things first, living in a hotel for a week does not actually sound like a luxury for women like us. I understand any frustration you may be feeling. If that is the case remember to find your happy place and improvise.

As you can guess from my lack of posts that I have been a teeny bit busy lately. I can't believe it's almost November! Where did October go? I too am SUPER excited for Saturday. I'm starting to forget what you look like ;)

The following recipe is form the Autumn LCBO Food & Drink and is my new definition of man food. Have you ever looked at something in the magazine and thought, "THAT will be delicious" and then it turns out to be awesome and nothing like you expected? This lamb, sausage and bean stew is just that. There are no vegetables or hidden healthy foods in here. Next football party be sure to put this on the table. It was a huge hit with the 'man-friend' who was salivating as it was simmering on the stove. Perfect for a cold and rainy day, this will keep you satisfied for hours.

I loved your last two posts. I just bought a slow cooker for my classroom and I have a feeling that it will be getting a lot of use over the next few winter months.

See you very soon!

Love,
Jess



King Goblin Strong Ale with Lamb, 
Sausage & Bean Witches' Brew
Adapted from LCBO Food & Drink

2 lb lamb shoulder cut into pieces
2 tbsp bacon or duck fat
3 cups onion
1/2 cup tomato paste
2 tbsp. garlic, finely chopped
1/4 tsp. ground cloves
2 dried bay leaves
5 lg. spicy Italian sausages
2 cans white beans


1. In a large pot, heat oil over medium heat. Working in batches, add the cubed lamb and cook until well browned, about 12 minutes.

2. Remove lamb from pot and set aside. Add onions to pot, cook for 5 minutes, add tomato paste, garlic and cloves and cook for 1 minute.

3. Place browned lamb and bay leaves in pot, add just enough water to come to the top of the meats, barely covering. Bring to the boil, cover and reduce heat to simmer. Simmer for 1 1/2 hours then add the sausage, beans and just enough water to come to the top of the ingredients, barely covering. Simmer for another hour, making sure that the mixture doesn't become too dry. If needed, add another 1/4 cup or more of water to loosen the mixture.


4. Before serving, make sure the lamb is tender, if not cook another 30 minutes, adding more water if necessary. Once ready to serve, discard bay leaves. Slice the sausages into thin rounds and place back into the pot. Serve with crusty bread.

Our Favourtie Chili

Dearest Jess,

I am so excited for you guys to get here!

I hope your week is going well. I have been sent to Ottawa for the week to take graduation pictures at a high school here. I have been living in a hotel since Tuesday. As nice as that sounds, what you have to realize is: there is no kitchen in my room. There is a teeny, tiny coffee maker; a sink in the bathroom to get water from; and a bar fridge that makes everything frosty. I miss cooking. A lot. A lot. I can't wait to get back home tackle a new recipe.

That being said: here is my (and Jason's) favourite Chili recipe ever. It's healthy, hearty, spicy, and easy. It is from Eat, Shrink, and be Merry by Janet and Greta Podleski. Originally this is supposed to be a veggie dish, but we make it with lean ground turkey and/or chicken.

Beany Baby
From Eat Shrink and be Merry by Janet and Greta Poldeski
1 tbsp olive oil
1 1/2 cups chopped green bell pepper and chopped celery
2 tsp minced garlic
1 pkg (12oz/340g) frozen Boca Ground Burger (I use 1 pkg lean ground chicken and/or turkey)
1 1/2 tbsp chili powder
2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp crushed red pepper flakes
1/4 tsp ground cinnamon
1 can (28oz/796ml) diced tomatoes, undrained (I use fresh tomatoes, diced)
1 can (14oz/398ml) tomato sauce
1 cup vegetable or chicken broth
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh cilantro (optional: I don't use it)


1. (**If using real meat, cook it in pot first, and then add veggies**) Heat olive oil in a large, non-stick pot over medium-high heat. Add onions, green epper, celery, and garlic. Cook and tir until vegetables begin to soften, about 5 minutes

2. (**If using frozen Boca Burger, add it now) Add chili powder, cumin, oregano, coriander, red pepper flakes, and cinnamon. Mix well and cook for 1 more minute. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and stir in cilantro (if using). Serve hot.

3. Optional: garnish with light sour cream and grated cheese.


I love you so much! I can't wait to hear some updates.


Love,

Black Bean Chili

Dear Jess,

What an amazing Thanksgiving weekend last weekend! So much sunshine! Jason and I joined my family at our cottage for Friday night until Sunday afternoon. We got some rest, went on a hike, made lots of Dad's homemade secret recipe pizza, had a huge bon-fire with smores, and Jason even went swimming! We then traveled to Bethany area to have dinner with his mom and family. On Monday we got up early and trekked to Bancroft for lunch/dinner at my Aunt and Uncle's cabin where we enjoyed some four-wheeling, a tractor/hay ride, and family time. So much fresh air, sunshine, playing and eating!

This recipe I got from the latest issue of Food and Drink. I made it a couple weeks ago, and am now just posting it (so busy with autumn things!) It says it's a chili, but Jason and I have decided we will call it a soup. As you know I love cooking in the fall. All the root veggies are in season, and my recipes turn from light and cheerful to warm and comfy.

We made this one last minute, and it is a winner for sure with all of your favourite fall flavours! Even though there is no meat, it was not lacking in substance. I actually used dried beans (like it suggests) for the first time, and it makes such a difference in the flavour! (although it does stink up your house a little...) The sour cream and scallion garnish is a nice touch as well. I then made Raspberry and Dark Chocolate Scones with whole wheat flour for dessert. They taste just a good with whole wheat as they do with plain white!

Black Bean Chili with Fall Root Vegetables
1 cup dried black beans (you can use canned black beans if you want)
Water to cover
3 tbsp olive oil
1 cup chopped onion
1 tbsp chopped garlic
1 jalapeno pepper, seeded and minced, optional
2 tsp ground cumin
1 tsp dry oregano
2 tbsp chili powder
1/2 tsp paprika
1 cup parsnips, peeled and diced
2 cups carrots, peeled and diced
1 cup artichokes (we used canned ones)
1 can tomatoes, chopped with juices (we used fresh ones)
4 cups vegetable stock or water
2 cups sweet potatoes, peeled and cut into 1/2 inch dice
1/4 cup chopped parsley
salt to taste

Garnish:
1 cup grated Monterey Jack cheese
1/2 cup sour cream
1/2 cup chopped red onion

1. Cover beans with water and bring to boil. Let sit 1 hour, drain and return beans to pot. Add fresh water to cover. Bring to boil, reduce heat to simmer and simmer for 45-50 minutes or until tender but not soft (they cook again in the chili).

2. Heat oil in large pot on medium heat and add onion. Cook until softened, about 5 minutes. Add garlic and jalapeno and cook for 30 seconds then add cumin, oregano, chili powder and paprika and saute for 1 minute.

3. Add parsnips, carrots and artichokes and saute until coated in spices. Add tomatoes and vegetable stock and bring to a boil. Turn heat to medium-low and simmer for 10 minutes or until parsnips are beginning to soften. Add black beans and sweet potatoes and simmer 15-20 minutes longer or until all vegetables are tender and flavours are combined. Stir in parsley and season with salt to taste. Serve with bowls of grated cheese, sour cream and chopped onion for garnish.

** If you are using canned beans, add them after all the root vegetables have been cooked. I added the canned artichokes at the very end, as they did not need to be cooked, just heated.**


I hope your Thanksgiving weekend was enjoyable and full of sunshine and relaxation. Even though we seemed to be driving all over the place, the weather made each moment a relaxing one. I love you and miss you! Can't wait for our next visit.


Love,

White Chili

To my Lovely Jess,

As (I think) you know, my parents are on holiday. I have been trying to keep food at the house for brother Jim and the border Ryan. Rhiannon has been a regular the last few days as well. She got her wisdom teeth out not a long time ago and is just starting to eat solid food.

Following her first yoga class after her wisdom tooth extraction, Rhi came over for dinner. We were admiring how it had looked like a hot summer day outside, and yet all day it was quite chilly. I had looked out of the window that morning and saw the sun so I didn't bother to worry about a sweater... or pantyhose. My errands turned out to be a very drafty adventure!

In honour of the chill, we made one of our (Jason, Rhi and myself) favourite recipes (again, from Eat Shrink and Be Merry): I'm Dreaming of a White Chili. This recipe has the spices and beans of chili, but the comfort of a creamy stew. Even better, is it only takes 30 minutes to but together!

I'm Dreaming of a White Chili

From Eat Shrink and be Merry by Janet and Greta Poldeski
2 tsp olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut into 1-inch cubes
1 1/2 C chopped onions
1 C diced celery
2 tsp minced garlic
1 tbsp chili powder
2 tsp each ground cumin and dried oregano
1/2 tsp ground coriander
1/4 C all-purpose flour
3 C chicken broth
1 can (14 oz) evaporated 2% milk
2 cans (19 oz) white kidney beans, drained and rinsed
1 can (4.5 oz) chopped green chilies
1/2 tsp each salt and pepper
1/4 tsp cayenne pepper
1 C light sour cream
2 tbsp minced fresh cilantro

1. Heat olive oil in a large, non-stick soup pot over med-high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery, and garlic. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

2. Add chili powder, cumin, oregano, and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for 5 minutes.

3. Add navy beans, green chilies, salt, pepper, and cayenne pepper to chicken mixture. Reduce heat to med-low. Cover and simmer for 15 minutes, stirring occasionally.

4. Remove chili from heat. Stir in sour cream and cilantro.

** We didn't use cilantro, as I find it doesn't need it. We also topped ours with Shredded Pepper Jack Cheese.

I am so excited to see you tomorrow! Please be sure to let me know what time and where.

So much of my love,