Roasted Tomato Basil Pesto and Lamb Sausage Pasta

Dear Jess,

Congratulations again on wee little Carter! It was such a pleasure to see you, and meet the little guy on Friday! I can't wait to share in the adventures of parenthood together! You are looking fabulous, and I look forward to our next visit!!

This dish is sublime. Roasted everything, atop quinoa noodles. Alice ate this all up, and was such a mess we had to dump her in the tub after! I hope to make this over and over. (Even do a frozen batch for when baby #2 arrives!)

Roasted Tomato Basil Pesto
from ohsheglows.com

9 large Roma tomatoes, sliced in half lengthwise
1/3 cup almonds
2 garlic cloves
1 cup tightly packed fresh basil
1/4 cup extra virgin olive oil (plus extra for drizzling on tomatoes)
2 Tbsp nutritional yeast (optional... I didn't use this)
Kosher salt and freshly ground black pepper, to taste
You desired amount of cooked Pasta

1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt and pepper. Roast for about 1 hour and 10 minutes. Watch closely during the last 15 minutes of roasting.

2. Put almonds into food processor and process until finely chopped. Remove and set aside.

3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.

4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in chopped almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.

5. Pour your desired amount of pest over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.

I roasted my lamb sausage at 400 for 20-30 minutes (until cooked through). I also roasted red peppers and onions at 375 for 30-45 minutes. Neither of these things are needed, but were a lovely addition.

Love Always,

Lasagna with Homemade Noodles

My Dearest Sally,

Either my eyes deceive me or it has been months since my last post. Where does the time go? I couldn't believe the last post date when I saw it at the top of the page.

I hope that you are doing well. I image that Alice is growing like a weed. It seems that everywhere I go now people are talking about babies or having babies. The more I am around them the more I desperately want to start a family of my own. But not yet.

I am writing this letter to you from the comfort of my kitchen table at 4:00 on a Monday. When I arrived at school this morning one of the other women I work with told me that they had cancelled the busses last minute and that the school was closed. Imagine my excitement when I realized I could catch up on work and then spend an afternoon at home! I have made three dishes so far today, one which will hopefully be up as a post soon.

The recipe that I will share with you today is one that came almost completely from memory. Jesse sometimes mentions a meal that he loves on the off chance that I will  make it for him. He was lucky when we had a lot of ground beef that we needed to use up and I was out of other ideas. I remembered that my parents had lent us their pasta maker before we were married and it has been sitting in our cupboard ever since. I rolled up my sleeves and set to work making homemade pasta for a meaty lasagna. The process of making the noodles was a little complicated with one person but was still a lot of fun. It can be surprisingly easy with the right tools, enough time, and a good television show to keep you going.

Homemade Pasta Dough
Canadian Living

Ingredients

2 cups four
3 eggs
1/4 tsp. salt

1. Mix the flour and salt together and form into a mound with the flower in the bottom of a wide-bottomed dish. (I used a deep pie pan to keep the flour from going everywhere.)

2. Beat your eggs together and pour into the middle of the flour mound. Use a fork to combine the eggs and the flour until it forms a dough. Knead dough for 2-4 minutes by hand or with a dough hook. (I found that the dough hook was not as effective as I would have liked.)

3. Wrap the dough in plastic wrap and set aside for 20 minutes.

4. When the dough is ready, divide it into small manageable sections and run through the pasta maker. I started on the largest setting and ran my section of dough through. After each time I made the opening smaller until the pasta sheets were the thickness I wanted.

5. Let the dough hang until you are ready to use it.


Meaty Lasagna: A Koning Family Recipe


Ingredients

1 1/2 cans tomato sauce (your choice)
500g lean ground beef
1 onion
1-2 cloves garlic
2 Tbsp. Italian seasoning
1 container cottage cheese
2 eggs
2-3 cups shredded cheese (marble or cheddar)
Homemade lasagna noodles

1. I started by cooking my onions and garlic. I chopped the onion into small pieces and sauteed for about 3 minutes. I added the garlic and cooked for another minute before I added the ground beef.

2. Cook the beef until it is no longer pink. Add the tomato sauce and keep warm on the stove. At this point you could add all sorts of vegetables and spices to the mixture. I used a flavourful tomato sauce and skipped the veggies as I didn't have anything else to add.

3. Mix the container of cottage cheese with Italian seasoning and the 2 eggs. Set aside in a separate bowl.

4. Begin layering the lasagna with the meat mixture. Add some of the cottage cheese mixture on top and then place a layer of noodles over that. Repeat this layering process until you only have a layer of meat sauce left on top. Sprinkle the top layer with cheese and cover with tinfoil.

5. Bake in a 350-375 oven for about 45 minutes. If the noodles are a bit chewy leave it in for longer. Once the lasagna is cooked through broil the top for about 2 minutes or until golden brown.


I realize the lasagne doesn't look epic in the pictures but I can tell you that Jesse was very pleased with it. He even shared some with his father who was also impressed with the flavour. It makes a lot if only one person is eating it so ours has lasted a while but it would also be perfect for company.

If you guys are ever in the area let us know. It would be great to see you again soon.

Lots of Love,


Jessica

Vegan Pasta Alfredo

Dear Sally, 

I have been neglecting my letters. I love your recipe for chutney. I tried making cherry jam the other day and it was a complete failure. Let's just say that canning is not my thing. 

So the trip out East was fantastic. I love the air down there and we had great weather for the coast. Walking along the beach on one of our last days was probably the highlight for me. You just don't get that kind of experience here in Bradford.

So I have been making many things on my days off but not all have been a success. This recipe was awesome! I have tried my share of gluten and dairy free foods and this one actually tasted like something most people would eat. Jesse included. He really loved this one and the best part was that the noodles weren't soggy. Rice noodles can be a challenge. 

Here is the recipe! 

Vegan Pasta Alfredo

modified from Gluten-Free-Vegan-Girl

Ingredients: for the sauce:

• 1/2 cup raw cashews (or pine kernels)
• 1/2 + cup unsweetened plant-based milk
• 2 garlic cloves
• juice from 1/2 lemon
• 1 tbsp nutritional yeast
• 1/2 tsp dijon mustard
• a pinch of maldon salt
• a dash of black pepper
• two hot Italian sausages
• 1/2 cup tomato sauce

for the pasta:

• 200 grams brown rice pasta (preferably fettuccine or spaghetti)
• finely chopped fresh Italian herbs (such as oregano, basil or thyme)

Directions:

1. Start by placing the pasta in a pot with boiling water and a pinch of salt. Let this cook while making the sauce.
2. The sauce is made simply by placing all the ingredients together in a small food processor (or use a hand blender) and run until completely small. Start by using 1/2 cup plant-based milk and add more for the sauce to reach the right consistency. It should be about as thick as pancake batter.
3. Once the sauce is mixed cook the Italian sausages in a frying pan  until golden brown and cooked through. Cut the sausage into small pieces and set aside.
4. Once the pasta is al dente, drain it and place back into the pot. Pour in the sauce and some finely chopped herbs (I used basil leaves) and stir well. Add the 1/2 cup tomato sauce and the sausages. Add in additional black pepper and salt to taste. Serve immediately while warm. 

Keep sending those pictures my way. I can't wait to see you again in person but photos will have to do. Tell Jason we say hi!


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,

Homemade Spicy Sausage Alfredo

Dear Sally,

I can totally relate to the feeling of busy. I too often give in to the thought "I don't have time" and get away from cooking. Today was my report card writing day and after I finished my rough copies at noon I decided to jump into the kitchen. Jesse brought home four . .  FOUR pumpkins from his mother's store. He asked if I could use them. My first reaction was excitement over all of the things I could make with pumpkin. That was before I cut, seeded, peeled and boiled it all. Needless to say I had enough of pumpkin after that. I put the pumpkin aside and decided to work on dinner.

Jesse asked me for a creamy pasta and so I opted for an Alfredo. It smelt amazing when I was making it. This is not a dish that can be modified for someone with my allergies and still taste amazing. The recipe comes from my head so it may not be precise but I am sure that it will still taste delicious.

Ingredients

2 tbsp. butter
2 tbsp. flour
salt and pepper to taste
2 cloves garlic
2 cups 18% cream
1 cup shredded old cheddar cheese
2 spicy Italian sausages1 package pasta

Directions

1. Start boiling your salted water for the pasta. When the water comes to a boil prepare the pasta as directed.

2. Cook the Italian sausages over medium heat. Slice and cook again until browned. Set aside.

3. Heat the butter in a small saucepan. When it is melted add the garlic and stir for about 30 seconds then add the flour and stir constantly. Make sure you have the cream near by. Add the cream to the flour mixture a little at a time until it is all added. Stir continually and bring to a boil over medium heat. When the mixture is boiling and begins to thicken add the shredded cheese and stir. Remove from heat and set aside.


4. Combine all ingredients in a large bowl and toss. Serve while hot.


I hope you and Jason are staying nice and cozy in Peterborough. Can't wait to see you soon.

Love You!

Italian Sausage and Beef Lasagna

Dearest Jess,

I am sick of always saying 'What a busy time!' I feel like such a wussy wimp! Oh well. Things have been busy, but my school  pictures job has tapered off and I am able to breathe as I contemplate what is to come next. I am getting caught up with housework and cooking. Laundry is finally manageable, and my kitchen has been thoroughly disinfected and wiped down. Hurrah!

This is the second time I have made this recipe. It's from Eat Shrink and be Merry, makes your house smell amazing, and is delicious! I recommend this to anyone!

Ooh-la-la-sagna!
From Eat Shrink and be Merry, Page 137

8oz (227g) light mild Italian Sausage
8oz (227g) extra-lean ground beef
1 cup chopped onions
2tsp minced garlic
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 jar (22oz/700ml) tomatoes with Italian herbs, undrained, cut up
1/3 cup chopped fresh basil leaves (I used Thyme this time)
1 tbsp balsamic vinegar
1/2 tsp freshly ground black pepper

12 uncooked whole wheat lasagna noodles
2 cups light ricotta cheese (16oz/454g)
1 pkg (10oz/280g) frozen spinach, thawed, squeezed dry, and chopped (I used fresh spinach)
1/3 cup grated Parmesan, Romano or Asiago cheese
1 egg
1 1/2 cups packed shredded light mozzarella cheese (6oz/170g)

1. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

2. To make sauce, spray a large, non-stick pot or deep, non-stick skillet with cooking spray. Remove casing from sausage and break into small pieces in skillet. Add ground beef, onions, and garlic. Cook an stir over medium-high heat until meat is no longer pink. Stir in oregano and crushed red pepper flakes. Cook 1 more minutes. Add pasta sauce, tomatoes, basil, vinegar, and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes.

3. While sauce is simmering, cook lasagna noodles according to package directions. Drain. Rinse with cold water and drain again.

4. In a medium bowl, mix together ricotta, spinach, Parmesan cheese, and egg. Refrigerate until ready to use.

5. To assemble lasagna, spread 1 cup meat sauce over bottom of baking dish. Top with 4 lasagna noodles, cutting pieces to fit if necessary. Spread 1/3 remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 sauce, all of the ricotta mixture, and 1/3 mozzarella. For top layer: 4 noodles, 1/3 sauce, 1/3 mozzarella.

6. Cover lasagna with foil and bake at 375F for 35 minutes. Uncover and bake for an additional 15 minutes. Uncover and bake for an additional 15 minutes. Let lasagna stand, uncovered, for 15 minutes before serving.

I love you and miss you, as always. I am thrilled to hear that you two are able to settle down a little bit. I can't wait to come and see what you've done to your house and have nice long visit!

Love,

Tasty Spaghetti

Dear Jess,

The other night I was craving Spaghetti and Meatballs. The problem I had was the meatballs. They take a long time to make. You have to soften whatever veggies you put in them... let them cool. Mix them with your meat and spices... let them sit in the fridge for 30 minutes... bake them for 30 minutes... then let them sit for another 20 minutes! Now, when you're a hungry girl this just does not work. So I picked a meatball recipe that looked delicious and turned it into a sauce instead! It turned out to be very pretty, and quite tasty.

Tasty Spaghetti
Adapted from Canadian Living

2 tbsp (25 mL) extra-virgin olive oil
2 onions, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) ricotta cheese
1-1/4 tsp (6 mL)  salt
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL ) each ground cinnamon,  cloves and nutmeg
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) Parmesan cheese

16 oz (500 g) lean ground pork
1/2 cup 125 mL ) dry red wine (or chicken stock)
1 can (28 oz/796 mL) diced tomatoes
1-1/2 cups (375 mL) crushed canned tomatoes
1/2 cup (125 mL) coarsely chopped  fresh basil (or 2 tsp/10 mL dried)
1/4 tsp (1 mL) granulated sugar
1-1/2 lb (750 g) whole grain spaghetti

1. Cook spaghetti according to package instructions.

2. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Add ground pork and simmer until fully cooked. Add ricotta cheese, salt, pepper, cinnamon, cloves and nutmeg and Parmesan cheese. Stir and cook for another minute. Add wine, diced tomatoes, crushed tomatoes, parsley, fresh basil and sugar. Bring to a boil. Simmer on low for 20 - 30 minutes.


3. Serve your sauce on top of the noodles. Garnish with Parmesan if desired. 



I can't wait for our next Skype date! 

Love,

Jamie Oliver's Awesome Spinach and Ricotta Cannelloni

Dear Jess,

Over the past couple months, Jason and I have been getting to know his cousin Noel and his girlfriend Sarah. They are an hysterical couple who love having fun and laughing with and/or without reason.

Last night they had a joint birthday party and we found ourselves privileged with an invite. They decided on an Italian themed potluck dinner followed by some retro glow-in-the-dark bowling. I was thrilled to be assigned to provide a main course. In a flurry of excitement I ripped into my copies of Jamie's Italy, Jamie's Meals in Minutes and many other favourite 'go-to' cookbooks. I ended up finding the predestined recipe on his website. Please note as you're reading through the ingredients and looking at my pictures: I doubled the recipe! One single batch will serve around 6 people. I needed enough for 8, so I doubled the recipe and we ate a portion of it before the party to make sure it turned out as delicious as I planned.


Aaaaaaand it is!

It is so Italian, so delicious and it doesn't take forever.

The only thing I would like to point out is the part when you have to get the filling into your cannelloni noodles. Jamie says it's easy. And I think if this is a regular occurrence for you it would become easy... If it's your first time (as it was mine) it's a little tricky. The important thing is: it's do-able! So no worries. It's worth it all!

Awesome Spinach and Ricotta Cannelloni 
adapted from Jamie's Dinners
2 knobs of butter
olive oil
2 cloves of garlic, peeled and finely sliced
a large handful of fresh oregano, roughly chopped
¼ of a nutmeg, grated
8 large handfuls of spinach, thoroughly washed
a handful of fresh basil, stalks chopped, leaves ripped
2 x 400g tins of good-quality plum tomatoes, chopped
sea salt and freshly ground black pepper
a pinch of sugar
400g light ricotta cheese
1 handful of freshly grated Parmesan cheese
16 cannelloni tubes, oven ready
200g mozzarella, broken up

for the White Sauce
1 x 500ml tub of light Greek Yogurt
3 anchovies, finely chopped
2 handfuls of freshly grated Parmesan cheese


Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up! Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.

After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.

By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up.

Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the Greek Yogurt, anchovies and the 2 handfuls of Parmesan with a little salt and pepper and spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

I hope you have such an amazing Christmas break! If I don't see you before you leave: safe travels! Have so much fun visiting Hogwarts! (So jealous...) Say hello to your parents for me. Enjoy the break and remember to take pleasure in our Lord Jesus Christ always. He is truly the reason for this season.

So Much Love,

Silky Smooth Avocado Pasta

Dear Sally,

After a couple of weeks of opening my refrigerator only to be greeted by my lonely water jug and almond milk, I decided to go grocery shipping without a concrete list. Generally this can go one of two ways and I think it worked out for the best this time. Jesse wanted ingredients for homemade pizza . . . fine that's easy. I wanted something with more gumption so I raided the isles trying desperately to stay away from peanut butter and chips (not to be consumed together).

I successfully gathered enough ingredients for about 6 different meals and proceeded to make homemade pizza when we got home. What I didn't calculate into the equation were two things. The first was that I would soon contract some sort of evil parasite that would keep me away from food and in bed for a solid day and a half. Also . . . I may have forgotten how close we are to Christmas and therefore my trip to Florida with Jesse. So here I am with a fridge full of food, no appetite and a schedule to get things cooked and frozen before I leave for Florida. I did it and I think you would be proud. Some of the dishes are a mish mash of things but my favorite was the Avocado pasta. The recipe was a whim but is deliciously simple. Work it into some gluten free pasta and you have the perfect accompaniment to a glass of wine.

Smooth Avocado Pasta

1 ripe avocado (pitted and smashed)

1 package pasta, prepared as directed

3 cloves garlic

1 tbsp butter

3 oz or so goat cheese

Splash of lime juice

Splash of balsamic vinegar

Salt and pepper to taste

1. Cook pasta according to package directions and let sit in the strainer.

2. Melt 1 tbsp. butter in a large pot. Crush the garlic cloves and add to the butter to cook. Stir for about 1 minute and add the prepared pasta. Toss in the garlic butter adding the limejuice and balsamic vinegar to help stir.

3. Gently stir in the crushed avocado and goat cheese until the cheese is melted and the pasta looks creamy. Remove from heat, sprinkle with goat cheese for garnish and serve warm.

The pictures don’t really do the pasta justice because my lighting is horrible at night but I had to try some and I don’t even have an appetite at the moment. It smelled soooooo good!

I loved the tribute blog, the perfect choices for a reflection. I give you an A+. Thank you so much for coming dress shopping last weekend. You really helped calm me down when nothing but numbers are worries were running through my head. I can’t wait to see you again whenever that may be. Merry Christmas and Happy New Year! Give my love to Jason and the family.

Love,

Jamie Oliver's Spaghetti with Shrimp and Arugula

Dear Jess,

I have been thinking about you a lot lately. I miss you. I am so excited for our upcoming adventures on the 3rd.

Jason has been wanting pasta for about the last... 14 months. I don't eat a lot of pasta because I find it too heavy. So when I was craving spaghetti I ripped open my copy of Jamie Oliver Italy and scoped the pasta pages for inspiration.

I found: Spaghetti con Gamberetti e Rucola (Spaghetti with Shrimp and Arugula). I think any recipe where I get to cook with alcohol is my favourite. There's something about the aroma that jumps out of the pan at you... there is just nothing else like it. So when you add some sun-dried tomatoes, hot peppers, shrimp, garlic, lemon and fresh arugala to white wine... mmmmmmmmmm.

Spaghetti con Gamberetti e Rucola
From Jamie's Italy
1 lb. dried spaghetti
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
1-2 dried red chilies, crumbled
1 lb. peeled raw large shrimp (If you're using frozen, make sure they are completely thawed)
1 small wineglass of white wine
2 heaping tbsps sun-dried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
zest and juice of 1 lemon
2 handfuls of arugala, roughly chopped (I used way more than this)

Cook your spaghetti in a large pot of salted boiling water according to the package instructions. Meanwhile, heat 3 good glugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili. As the garlic begins to color, add the shrimp and saute them for a minute. Add the white wine and the tomato puree and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, and add half the chopped arugula, using a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between four places and sprinkle with the grated lemon zest and the rest of the arugula leaves.

As I am always saying: I love you and miss you and can't wait to see you.

So much Love,

Girl's Night

Dear Jess,

It was so amazing to be able to hang out with you and Jesse last weekend. Jason and I had an amazing time, and concur with Jesse when he says 'I wish they lived closer.' You and I are tremendously blessed with each other. I can't wait to see where the next few years take us!

Tonight's dinner came from a few things. I was sitting at the office thinking of what to make for a 'girl's night' dinner with my friend Alicia. We hadn't had a night with just us in far too long, and she has this adorable, cozy apartment where we planned to snuggled down and watch the first disc of the first season of Friends.

You know those recipes in the BBC Good Food Magazines where they only use 5 ingredients to make a delicious, healthy dinner? I absolutely love that. So, I thought back to what is in my pantry and got really excited when I remembered that I have two huge Costco jars full of Sun-dried Tomatoes! I Googled Sun-dried Tomatoes and found this website devoted entirely to this simple, little, tasty treat.

This recipe was adapted from a simple pasta dish they had. I just added one or two things. The combination of the Sausage, Sun-dried Tomatoes and Basil is mind blowing. It leaves you extremely satisfied, and excited for leftovers the next day.

Sun-dried Tomato Pasta
(serves 3-4)
2tbsp extra virgin olive oil
3/4 package whole wheat spaghetti
2 Italian Sausages
7-10 large sun-dried tomatoes, chopped
1/2 large container of spinach
3 cloves garlic, minced
fresh basil
Parmesan cheese

1. Cook pasta according to the box instructions. In the last minute, dump in all your spinach to blanch. Strain.

2. Meanwhile, take sausage out of its casing. Break up in a skillet on medium to medium/high heat. Cook until no longer pink.

3. Add Sausage, Sun-dried tomatoes, Garlic, Basil and Parmesan Cheese to the noodels and spinach. If you find it is too dry, add a drizzle of extra virgin olive oil.

4. Serve!

I am very excited to hear what opportunities come your way in the next few months. You are always in my prayers. I love you, and can't wait for our next get-together!


So much Love,
Sally

Man Food: Jamie Oliver's Sausage Carbonara

Dear Jess,


I am happy to say: things are quite busy. There's work, yoga, drawing, church, cooking, running, and so much more. The weather is slowly getting warmer which will lead to running outside, and other adventurous outings.

Friday night has become a 'resting point' for Jason and myself. We really enjoy pouring a large glass of red wine before picking a low-maintenance (yet delicious)  meal to make. On this particular Friday, however, we were invited to a friend's house for coffee and dessert. Since my yoga class went until 6:45, it really didn't leave much time for making dinner before going out for dessert. All of this leads to today's feature recipe: Sausage Carbonara.

Jason and I had made this in the 'pre-blog' days. Knowing what to expect from this one, he offered to whip it together so it would be ready by the time I got home. (What a nice young man!) I have to admit, that Jason cooking Jamie Oliver for me makes him even more attractive... if that's even at all possible.

What I love about this particular dish, is it's lightness in spite of the pasta and meat. The egg and lemon zest really make it a sweeter dinner. Jamie accurately describes it as the 'breakfast pasta.' We originally found this recipe in Jamie Oliver Italy, but this time we pulled it off JamieOliver.com.

Sausage Carbonara
From Jamie's Italy
4 good quality organic Italian sausages
olive oil
4 slices of thickly cut pancetta, chopped (we use 6 strips of bacon)
sea salt and freshly ground black pepper
500g dried linguine pasta
4 large free-range or organic egg yolks
100ml double cream (we used 2% milk)
100g freshly grated Parmesan cheese
zest of 1 lemon
a sprig of fresh flat-leaf parsley, shopped
extra virgin olive oil

1. With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place them to one side.

2. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.

3. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back int eh pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!

I am thrilled that God is making himself known to you, and giving you little pushes. I'm reading a lot of John Piper lately, and it is definitely enlightening. I am very excited to hear more details. Also I am looking forward to this upcoming weekend of laughing and sharing.

So much love,
Sally

Spicy Anniversary

Dear Jess,

So, Jason and I celebrated 8 months last weekend. (It was actually on Tuesday, but I was SUPER sick.) He was house-sitting for my cousin and her family as they went on a week-long vacation. It is important to point out that they heat their house primarily by two fireplaces, and when Jason was gone for 12 hours or more, 4 days in a row, you can imagine it got pretty nippley. Poor guy was sleeping on a couch directly in front of the fireplace so he could load it every few hours throughout the night. After too many nights like this, he managed to get the house semi-heated for my arrival on Friday night. It was in honour/fear/anger of this bitter cold plague that we decided to make a recipe that has been on our 'to-do' list for a few weeks: Fiery Dan Dan Noodles from Jamie's America. Not only is this recipe quick and simple, it is so delicious, and extremely spicy! (I made it again on Monday night for the family, and I pleasantly discovered that you can easily change how spicy you make it, and with less spiciness, it is still yummy.)

Fiery Dan Dan Noodles - Jamie's America, Pg 42

Fiery Dan Dan Noodles

From Jamie's America, Page 42

(Serves 4)

1 beef or chicken bouillon (I just used chicken broth)

1 1/4 lb ground beef

2 tbsp honey

10 oz Chinese wheat noodles (If you can't find any: Chow Mien noodles work)

4 handfuls of mixed green veg (Napa cabbage, Broccolini, Bok Choy, Spinach) (I used Kale instead of Cabbage, and couldn't find Broccolini, so I just used Broccoli.)

4 cloves garlic, peeled and minced

3 tbsp dark soy sauce (I used reduced-sodium soy sauce)

2 tsp freshly ground Szechuan pepper (I couldn't find this, so I used Cayenne Pepper)

5 tbsp good-quality chile oil (see PS below) 

2 scallions, trimmed and thinly sliced

1 lime, quartered, to serve

PS - If you can't find chile oil in a store you can make it! Get a handful of mixed dried chiles, toasting them in the oven to bring the flavor out, whacking them in a food processor with a bottle of peanut oil, and pouring it back into the bottle. This will keep well in your cupboard for a year. (I just used the peanut oil, and added some red pepper flakes to the dish... It made it pretty spicy so if you just use the peanut oil it still turns out yummy.)

1. Crumble your boullion cube into a large saucepan of water and get it on the heat.

2. Add the beef to a dry frying pan and, on a medium to high heat, keep moving it around until it's golden and crunchy, which will take about 10 - 15 minutes. Pour away any excess fat, then add the honey and toss until all the beef is nicely coated. Cook for about 30 seconds, then take the pan off the heat.

3. Stir your noodles into the boiling broth and move them about a bit so they don't stick together. Cook following the package instructions. Shred your cabbage into 1/2 inch strips, quarter your bok choy, and snap up the broccolini spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip your noodles, veggies, and the mugful of water back into the hot pan.

4. Add your garlic, soy sauce, Szechuan pepper, and chile oil. Give it all a good mix with the tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this a t the last minute if you like), finish with a scattering of scallions, and serve each dish with a lime quarter to squeeze over. A serious noodle dish!

  

I can't wait to see you this weekend! Have a good rest-of-the-week. Today I got a 'half-day' because of the snow. I'm thinking of making some Navajo Flatbreads tonight with spelt flour, fresh basil and fresh rosemary! I'll let you know how it goes! 

Lovelovelove,

Sally

The First Snow

Outside the front door

Dear Jess,

Today I woke up and it was only 4 degrees outside. It was also snowing. I decided that today was a good day for staying inside to make warm food.

As you know, in the fall/winter I love to make chowders, stews, chilis etc. Today I decided to branch out and try something new.

On the menu for today: Broccoli and Roasted Red Pepper Quiche (with a brown rice crust), Creamy Tuna Rotini Casserole, and Peanut Butter Gingersnap Cookies!

'Sealed With a Quiche' Pg 68 Eat, Shrink & be Merry

 Broccoli and Roasted Red Pepper Quiche
1 tsp olive oil
1/2 cup minced onions
1 tsp minced garlic
1 1/2 cups cooked brown rice
5 tbsp grated Parmesan cheese, divided
7 whole eggs
1 cup chopped broccoli florets
1/2 cup chopped bottled roasted red peppers
1/2 cup packed shredded light Swiss cheese

1/2 tsp salt

1/4 tsp dried basil

1/4 tsp freshly ground black pepper

1 plum tomato, thinly sliced

1. Preheat your oven to 350. Grease an 8 inch round cake pan or casserole dish. Set aside. Beat eggs in a small(ish) bowl. Set aside.
2. Heat olive oil in a small skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender (2 minutes.) Transfer onion mixture to a medium bowl. Add cooked rice, 3 tbsp Parmesan cheese, and 2 tbsp of beaten egg. Mix well. Spread mixture evenly over bottom of prepared pan and press down with the back of a spoon to make a crust.
3. Top crust with broccoli florets, roasted red peppers, and shredded cheese, in that order. In another medium bowl, whisk together remaining eggs, salt, basil, and pepper. Pour over vegetables and cheese. Top with tomato slices and sprinkle with remaining 2 tbsp Parmesan cheese.
4. Bake quiche for 45 minutes, or until it's puffed up and golden, and eggs are set. Let stand for at least 5 minutes before slicing.



It comes out of the dish beautifully! And, oh man is it yummy!



'Tinbucktuna' Pg 111 Eat, Shrink & be Merry

Creamy Tuna Rotini Casserole
8oz uncooked rotini pasta
2 cups frozen mixed vegetables
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10oz) condensed, reduced-fat cream of broccoli soup, undiluted
2/4 cup packed shredded light old (sharp) cheddar cheese
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp dry mustard powder
1/4 tsp freshly ground black pepper
2 cans (6oz each) chunk light tuna in water, drained

1. Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.
2. Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, parmesan cheese, basil, mustard powder, and black pepper. Mix well and cook until sauce is bubbly and cheese has melted. Remove from heat. Stir in pasta, vegetables, and tuna. Serve hot.

A Taste of Everything!

'Girl-Guy Cookies' - Pg 168 Eat, Shrink & be Merry

Peanut Butter Gingersnap Cookies

3/4 cup all-purpose flour

1/3 cup whole wheat flour

1 tsp baking soda

3 tsp ground cinnamon, divided

1/4 tsp each ground ginger and salt

1/8 tsp ground allspice

1/4 cup granulated sugar

1/3 cup light peanut butter

3 tbsp butter, softened

1 cup packed brown sugar

1 egg

1 tbsp molasses

1 tsp vanilla

1. Preheat oven to 350. Spray a large cookie sheet with cooking spray and set aside.

2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, salt, and allspice. Set aside. Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.

3. In another medium bowl, beat together peanut butter, butter and brown sugar. Add egg, molasses, and vanilla. Beat again until smooth.

4. Using a wooden spoon, mix peanut butter mixture and flour mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot while baking). Flatten cookies slightly using a fork.

5. Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.



They are chewy and full of winter flavour!



 I hope your weekend was fantastic!

So Much Love,

Sally