Tangy Cucumber Salad

Dear Jess,

I whole heartedly expected this recipe to be disappointing. I made it out of desperation. I had 3 cucumbers sitting in my fridge from the Circle Organic food box that I knew I would never eat in time. I desperately looked up recipes for Cucumber Salad, and pieced together what I thought might work. This is the delicious result.

Tangy Cucumber Salad
adapted from www.inspiredtaste.net

2 cucumbers (some people say to use seedless... I didn't, and it turned out fine)
2 tsp Kosher salt
1 to 3 tsp honey (depending on how sweet you want it)
1/4 cup cider vinegar
2 tsp yellow mustard (dijon will work well too)
1 small red onion, thinly sliced (optional... but highly recommended)

1. Thinly slice cucumber into rounds. You can do this by hand, or with a mandolin.

2. Place cucumbers and salt in a large colander in the sink. Let sit for 30 minutes. You will lose lots of liquid this way, which is why it is convenient to leave it in the sink.

3. In a small bowl, whisk together honey, cider vinegar and mustard.

4. Place Cucumbers on a tea towel, and thoroughly dry them off. Place them into a large bowl with onions. Pour the dressing over and stir well.

5. Chill for at least 30 minutes.

I found it the best the next day, and the longer you let it sit afterwards. I ate it atop salad greens, with other salads (such as egg salad, and salmon). Jason enjoyed it on a sandwich. I will likely make it again the next time we have burgers! It has a refreshing taste, yet with a little zip from the onions and vinegar. It has won my affection, and a place in my recipe binder.

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,

Jamie Oliver's Farro Salad with Roasted Veg

Dear Jess,

Happy winter! What a bummer that you can't get here as soon as you had hoped. This storm is beautiful, and looks like it is to continue into tonight. The snowplows here keep going by though, so they're trying to keep up!

In preparation for your (possible) visit, I picked up ingredients for this salad. I have made this a couple times. Once for Kristy's bachelorette, and once for my wedding dinner! I have made it again today with great joy and excitement! My house smells like roasted veggies, garlic and fresh herbs!

I always make this with bulgar wheat, as it was suggested as a perfect Farro Substitute. 

Farro Salad with Roasted Veg
adapted from jamieoliver.com

1 3/4 cups bulgar wheat
3 yellow zucchini, halved lengthways and chopped
2 green zucchini, halved lengthways and chopped
1 red onion, peeled and cut into wedges
2 red peppers, halved, deseeded and cut into chunks
1 medium eggplant, peeled and cut into chunks
4 cloves of garlic
extra virgin olive oil
sea salt
freshly ground black pepper
herb or white wine vinegar
1 good bunch fresh herbs (I used rosemary and chives... I have done it with many different combos though)
1 squeeze lemon juice

1. Preheat the oven to 400F. Cover Farrow or bulgar wheat in cold water and soak for 20 minutes. Slice the zucchinis, and put them into a large bowl. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt.

2. Spread veg mix onto a roasting tray (I used 2 foil-lined cookie sheet) in one layer, as they will roast better this way. Roast in the preheated oven for 30-40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. (I usually forget to do this... it still tastes fine if you do too.)

3. Chop herbs and set aside. Place the Farrow or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted vegetables and chopped herbs.

4. Serve warm or cool. It tastes good both ways!


The snow is still blowing outside. As I look out the window, snowmobiles are passing on the road, and the neighbours are frantically shovelling their driveways trying to keep up with the snowfall.

I love you and hope to see you soon!

Love,

Light Chicken Salad

Dear Jess,

What an awesome last minute visit on Saturday! I'm sorry I was not up to say goodbye on Sunday morning... I hope you slept well and made it to church on time!

This recipe got us through a quite a few lunches this summer. It was popular especially at the cottage. I'm not a huge fan of 'mayo-based salads' but this one is surprisingly light and allows you to taste the other ingredients besides the mayo. This has been added to 'the binder' and will be used many more times I'm sure.

I doubled the original recipe. It easily feeds 10-12 people for a lunch.

Chicken Salad
adapted from this recipe
2 Rotisserie Chickens, stripped and finely chopped
2 stalks of celery, chopped
6 scallions, finely chopped
3 tbsp (heaping) fresh tarragon
2 cups mayo (I use the 50% less fat olive oil mayo)
2 tsp Dijon mustard
4 tsp Lemon juice
4 tsp salt
Black pepper to taste

1. Combine chicken, celery, scallions and tarragon in a large bowl.
2. Mix mayo, Dijon, lemon juice, salt and pepper in a smaller bowl. Add to your chicken mixture. Stir well.
3. If desired you can serve immediately, or let sit in the fridge for a couple hours to let the flavours combine.
4. Serve on bread, or wraps with desired toppings!

Enjoy!

Love,

Moroccan and Rollin' Quinoa Salad

Dear Jess,

This Quinoa (pronounced keen-wah) Salad is so good that I made it last week and I am right at this minute making it again. As I sit here writing this entry (in our newly painted 'study/office/drawing room',) the Quinoa is in the pot boiling, and the aroma is floating through the house. (I also have bread baking in the bread-maker, so my house basically smells like heaven.) This is another gem from the Podleski sisters (The Looneyspoons Collection.) On page 38 you will find Moroccan and Rollin' Quinoa Salad.

I have fallen in love with this particular seed for many reasons. One being you can do so much with it, another being it's delicious, and most importantly: it is a full protein! Janet and Greta have a nice little description of it that I will share here with you:

"Though commonly referred to as a grain, quinoa is actually a seed of the goosefoot plant, a relative of leafy green vegetables like spinach and Swiss chard. Once considered 'the gold of the Incas,' Aztec warriors used quinoa to increase their stamina. It's not wonder: quinoa is a nutritional powerhouse! It has twice the protein of brown rice and contains all nine essential amino acids (nutritional building blocks that help form proteins and muscle and other tissue) - rare in the plant kingdom. That's why quinoa is winning the popularity contest among vegetarians and others who don't want to eat meal 'til the cows come home. All that protein plus tons of fiber make it a waist-watcher's dream, a diabetic's dream, a cholesterol-lowering dream and... well... a dream come true for anone who wants to put the best possible fuel in their body. The tiny seeds can boost energy and also contain lots of magnesium that can help prevent high blood pressure and osteoporosis. As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities." (page 38 of The Looneyspoons Collection)

So there you go! One major tip when buying quinoa: make sure you get 'prewashed' or 'prerinsed' quinoa. It will say this on the package. If you don't you have to thoroughly strain it.

Moroccan and Rollin' Quinoa Salad
From Janet and Greta Podleski's The Looneyspoons Collection

1 cup uncooked quinoa
2 cups reduced-sodium vegetable broth
1/4 cup dried currants (I didn't do this)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 cup canned no-salt-added chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated corrotts and peeled, diced English cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
1/4/ tsp freshly ground black pepper

1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until quinoa has absorbed all liquid. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.

2. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix will and refrigerate for at least an hour or two before serving. Tastes even better the next day!

This salad I eat most days for lunch and also include some in Jason's lunch. (He loves it!) It will last me about a week. I will likely make a big batch of this before I go to Spain as part of Jason's 'meal plan' that I will be leaving him.

I can't wait to see/talk to you soon. Hopefully before I leave, but if not sometime shortly after I get back.

Love,

Sally*

*(my signature is on my other computer which is giving me some problems lately...)

My First Ice Day

Dearest Sally,

IT IS AN ICE DAY!

I woke up this morning feeling joyful and ready for an exciting day in the world of kindergarten. I had wonderful plans for a letter N craft to be followed by a night scene

craft. My dreams were shattered when I got the phone call at 6:30 that is was an ice day. I always wondered what it would feel like to have a snow day as a teacher . . . . it is better than when you are a kid.

Last night was Jesse’s birthday (he is now 26) and I made him a feast! On the menu was Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette, No-knead Cranberry Focaccia, and Chicken Wellington with Mushrooms and Spinach. I had to work all the cooking

in and around a meeting at the school, which kept the evening exciting. I combined the recipes from two different Food and Drink magazines and it turned out quite well.

Since I have the day off today I will most likely be bothering you to talk about your wedding and such. Have fun! I know I will.

Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette

Salad

¼ cup walnut pieces

12 dried figs, but into eighths

8 cups spinach

½ cup sliced red onion

¼ cup crumbled feta cheese (I used soft goat cheese)

Dressings

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 ½ tsp Dijon Mustard

1 clove garlic

Preheat oven to 350F

Place walnut pieces on a baking sheet and bake for 6-8 minutes or until nuts are golden brown and fragrant. Remove from heat and cool.

In a large salad bowl, toss figs, spinach, onion, roasted nuts and feta cheese.

In a small bowl, whisk together oil, vinegar, honey, mustard and garlic.

Drizzle salad with dressing and serve immediately.

No-knead Cranberry Focaccia

1 tsp instant or traditional yeast

1 ½ cups water, just warm to the touch

2 ¾ to 3 cups all-purpose flour

1 ½ tsp salt

1 cup sweetened dried cranberries

½ cup raisins

2 tbsp unsalted butter

1 tbsp coarse sugar (organic)

Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes. Then stir to dissolve yeast. Meanwhile, line a 9-inch round or square cake pan with aluminum foil, extending up and slightly over the side.

Add 2-¾ cups flour all at once to the proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed. Dough should be sticky, but not wet. Stir in additional flour if needed. Cover bowl with plastic wrap; let rest for 1 hour until doubled.

When dough has doubled, sprinkle salt evenly overtop; stir thoroughly. Let rest 10 minutes then add cranberries and raisins; mix well into dough.

Brush some melted butter over pan bottom and sides. Scrape dough into pan. Using buttered fingers, pat our to cover the pan bottom completely; top is rough in appearance. Brush with remaining butter.

Adjust rack below over centre; preheat over to 375F. Loosely cover pan with plastic wrap. Let rise for 30 minutes in warm spot on top of or near warm stove. Then uncover; sprinkle top evenly with coarse sugar.

Bake for 30-40 minutes or until richly golden. Cool on rack for 5 minutes. Using foil edges, lift loaf from pan. Remove foil and continue cooling bread on a rack. Cut warm loaf into wedges or slices to serve.

Chicken Wellington with Mushrooms and Spinach

8 cups packed baby spinach

½ cup water

2 tbsp extra virgin olive oil

2 shallots, finely chopped

4 cloves garlic

¾ cup garlic and herb cheese (I used goat cheese)

2 tbsp breadcrumbs

2 cups chopped mushrooms

1-½ tsp herbs de Provence

3 boneless skinless chicken breasts

Pinch of salt and pepper

1 pkg. puff pastry

1 egg beaten

Bring spinach and water to a boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside.

Return skillet to medium heat and add half of the oil. Cook shallots and garlic for e minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside.

Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbs de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink. Season with salt and pepper; set aside.

On a floured surface, roll out pastry to a 26x12 inch rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches on long sides and 2 inches on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly

Preheat over to 425F

Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing.

I have so many things to share with you and I can't wait to see/talk to you.

Love,

Jamie Oliver's Lebanese Lemon Chicken with Moorish Crunch Salad

Dearest Jessica,

It is well known that we like Jamie Oliver. His books, style, magazines, TV shows... everything.

That being said... Jason got me a present. Jamie's Kitchen. The book is beautiful! Full of amazing pictures, recipes and tutorials! I was given this gift during a work shift so I was unable to dive into it as soon as I would have preferred. When we got home, however, it was a whole different story. I snuggled up on the couch with a cup of peppermint tea, a stack of post-its, a pen, and the book. I only bookmarked the recipes I want to make immediately... because eventually I would like to make them all!

Yesterday I decided to make dinner for my parents. I called Jason and asked him to pick out two recipes (one salad and one main) from the bookmarked pages of Jamie's Kitchen. He couldn't have chosen any better than this: Lebanese Lemon Chicken with Moorish Crunch Salad.

We learned many things from these two recipes alone. For the chicken we got to follow some great (and photo-illustrated!) instructions on how to cut a whole chicken down to sizes appropriate for a serving; and we learned what a 'cartouche' is and how to make one. For the salad we were reminded what 'tahini' is and where we can get it fresh in Peterborough (The Main Ingredient!) We were also reminded that salads can be so interesting and hold so much flavor by themselves. A lot of times we just see it as a 'side' to the main course. This salad held it's own for sure. (I added chicken to the leftovers and will eat it for lunch today! So excited!) 

Moorish Crunch Salad (serves 4)
adapted from Jamie's Kitchen, Page 29
10 1/2oz carrots, peeled
5 1/2oz radishes
2 crunchy eating apples
1 small handful of dark or white raisins (I left these out)
1 handful of fresh parsley, roughly chopped
1 handful of fresh mint, roughly chopped
4 tbsp sherry or red wine vinegar
8 tbsp olive oil
1 tbsp Tahiti
sea salt and freshly ground black pepper
2 tbsp sesame seeds, toasted in the oven

First of all, finely slice your carrots into matchstick-sized batons. Finely slice your radishes - you can leave a little of the tops on if you like. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasons, and serve with the sesame seeds sprinkled over the top. Eat straight away.

Try this: Turn it into a warm salad by adding some pan-seared chicken, shrimp or scallops which hae been dusted with a little paprika.

And this: Make it more of a snack by frying some halloumi cheese until golden with some chopped fresh chilli and crumbling this over the top.


Or this: Grill some pita bread and serve stuffed with Crunch Salad. Crumble in some feta cheese too. Lovely.

Lebanese Lemon Chicken (Serves 4)
adapted from Jamie's Kitchen, Page 164

Note: this can be made into a veggie dish. Instead of chicken you can use root veggies such as carrots, potatoes, onions etc. and veggie stock instead of chicken stock. It will still be very tasty!

1 large chicken, cut for sautéing (If you can't find instructions for this, you can just use 4 chicken breasts instead.)
1 tsp ground cinnamon
1 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp chili powder
1 tsp black peppercorns
1 tsp sea salt
3 heaping tbsp flour
extra virgin olive oil
1 large bulb of fennel, roughly chopped, herby tops chopped and reserved (I didn't use this. I'm not the biggest fan of fennel.)
1 red onion, peeled and roughly chopped
2-3 small preserved lemons, chopped (no where in Peterborough has these... I just used lemon juice)
1 small bunch of fresh rosemary, roughly chopped
2/3 cup farika or bulghur wheat (I used bulghur)
1 wineglass of tequila, vodka or white wine (I used white wine)
2 cups chicken stock or water
1 small tub of sour cream or créme fraiche (I used light sour cream... Greek yogurt would also work!)

1. Preheat the oven to 350F. First, cut your chicken for sauté, then bash all the spices up with a mortar and pestle with the salt until you have a fine powder. Add your flour and mix together well. Rub this intensely flavored flour all over your chicken and in every crack and cranny. You may have a little flour left over, so just reserve this for later.

2. Heat an appropriately sized casserole-type pan, or a roasting pan, on the stovetop and add 5 tbsp of olive oil. Begin to brown your chicken pieces on all sides - you want them to fry in one layer. Once they are nicely coloured, remove to a plate, turn down the heat and then add your fennel, onion, preserved lemons and rosemary to the pan. Fry for around 5 minutes, until nice and softened. Then add any excess flavored flour and your farika or bulghur wheat, and give it a good stir.

3. Add tequila, vodka or wine and allow to cook down to leave a fabulous fresh and fragrant taste. Cover with chicken stock or water until it reaches the same level as the grains and the veg. Now you need to make a cartouche. (a piece of parchment paper cut to the size of your dish/pan) Run it under the tap to make it flexible, then rub it with olive oil so it doesn't stick. Place the cartouche over the couscous and veg in the pan and put the chicken on top. Place in the preheated oven and cook for 45 minutes, until the chicken skin is really crisp. Sometimes the grains start to burn on the bottom and they get a little bit of colour. I quite like it when this happens, but to prevent it just make sure you place the pan at the top of the oven so it's not getting direct heat from the bottom. Serve straight away with a good dollop of sour cream or créme fraiche and sprinkle with the fennel tops.


(For serving: place chicken in one dish, discard your cartouche and place bulghur mixture in another dish.)

It all came together so wonderfully! I prepared the chicken first, and put the salad together in the last 10 minutes of the chicken baking. The flavours were amazing in both the chicken and the salad. The salad is so crunchy and satisfying! To add to all this, my mom did a quick calculation of how much this meal costs, and she estimated it came to only four dollars a plate! I was very impressed with this meal.

I hope all is well on your end. Wedding plans, teaching and everything else. I am very excited to start our training program for Oxfam. Lots of fun times to come!

All My Love,

Goose Breast

Dear Jess,

Recently, Jason and I reconnected with my friend Andrew. I have known him for about 9 years but haven't seen him for 2. Over dinner and drinks a couple weeks ago, the subject of hunting came up, and thus meat! I asked if I could purchase meat from his hunts (ranging from Moose, Deer, Goose, Duck etc) in order to cook them for this blog. He got really excited and said 'I'm going Goose hunting this weekend! I will bring you some meat!'

For the days following this conversation I  began pouring over recipes for Goose. I have never cooked a Goose let alone touched one. We ended up with the breast meat, which is surprisingly steak-like. It is the shape of a chicken breast, but the colour and texture of a steak. 

I can honestly say: I have never done this before. I can also honestly say: It was delicious! I am always nervous trying something completely new when people are coming for dinner... but this turned out magnificently. I would recommend this to anyone. (adapted from this recipe.)

Goose Breast 
2 goose breast fillets
Black pepper
1tbsp honey
1 tbsp balsamic vinegar

1 tsp chopped thyme

1. Preheat oven to 200C. Score a deep cross in the skin of each goose breast. Season with salt and freshly ground pepper and rub with the honey.

2. Preheat a frying pan until very hot. Add the goose skin-down and cook for 1 minute. Transfer the goose breasts to a roasting tray, uncooked side-down. Sprinkle with the balsamic vinegar and thyme.
3. Roast the goose breasts in the oven for 15 minutes, remove and rest in a warm place for 10 minutes. 

Mashed Sweet Potatoes

5 large sweet potatoes, peeled and cubed

milk

fresh thyme

2 garlic cloves, minced

freshly ground salt and pepper

1. In a large pot, boil sweet potatoes until tender (10-15 minutes) and drain.

2. Mash with a potato masher or fork until there are no chunks. Add little bits of milk while stirring until smooth. Add garlic and as much thyme, salt and pepper as you wish. Stir thoroughly.

Black Currant Jus

100ml beef stock

100ml red wine

2 tsp black current jelly

1 knob of butter

1. Put the stock and red wine into a saucepan, bring to a boil and cook briskly until reduced by half.

2. Add the black currant jelly. Bring to a boil and cook briskly until it forms a thick gravy. (mine was never thick...) Stir in butter and keep warm.

I love you so much! I am sorry we were not able to hook up this weekend. I hope all is well and your planning is being accomplished. I can't wait to hear stories!

Love,

 

Yummy Salad and Celebratory Pie

SALLY!!!!!!!

I have news :) Really good news. I heard back about the job . . . and I got it! I want to give you all the details but I will share them in person. I have been so happy and excited all morning that I decided to put my busy hands to work. I made a delicious chickpea and spinach salad. The lemon vinaigrette dressing was a wonderful compliment to the red onions and it was all topped off with a light orange yogurt sauce.

I also had some rhubarb in the freezer so I decided to make a fresh strawberry rhubarb pie for the Brickell family in celebration of such good news. As you know I am not the pastry queen and avoid making pies because of it but I felt optimistic today.

I am sorry that this entry is short but I had to tell you! You have been so supportive with your prayers and encouragement and I couldn't wait to share.

I hope you are well. I miss you terribly!

Love,
Jess

Chickpea and Spinach Salad

(adapted from dishfolio)

• 1/3 cup lowfat plain yogurt
• 1/4 teaspoon orange zest
• 2 tablespoons orange juice
• 1/2 teaspoon honey
• 1 (19-ounce) can chickpeas, drained and rinsed
• 1/8 cup coarsely chopped fresh mint leaves (or more)
• 1/4 cup chopped red onion
• 1/8 cup olive oil
• 1-1/2 tablespoons lemon juice
• 1/4 teaspoon lemon zest
• 3/4 teaspoons ground cumin
• good pinch of cayenne pepper
• Salt and pepper, to taste
• 2 cups baby spinach leaves (or more)

1. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
2. In a medium bowl combine the chickpeas, parsley, mint and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce.

Jamie Oliver With a Twist #1

Dear Sally,

Since I have moved to Newmarket I have started to realize just how much of a blessing this blog is to me. As the days get busier and the work piles higher I am so thankful for the few peaceful moments I have to share with you over the always wonderful topic of food.

It feels like we have been going steady ever since my parents and I moved everything in here a couple of weeks ago. Jesse and I have been so busy each day that I wanted- no needed- a night for just us. For this I turned to Jamie Oliver. When I was in Toronto Melissa bought me his Meals in Minutes cookbook and I have been waiting to use it ever since. I was thinking about pulling a Julie and Julia and trying every single recipe in order from front to back. I can't afford to do one every day but I thought I would work through about one a month. This way the book will last me the rest of my life :)

I make minor adjustments to the recipes depending on my allergies hence the TWIST. So far it has been a hit and I'm looking forward to many more delicious recipes in the future. The following combinations are things that I would never have thought about myself. The blending of spicy and savory, salty with sweet are amazing and definitely passed the test.

I seem to have lost my camera so the pictures were taken on Jesse's Blackberry but soon we will be able to take better pictures.

I'm looking forward to a visit to Peterborough soon! Miss you.

Love,
Jess

The menu:

Broccoli Orecchiette
Zucchini & Bobboncini Salad
Prosciutto & Melon Salad
(All Adapted from Jamie Oliver's Meals in Minutes)
Pasta

5 ounces Parmesan cheese
1 large head of broccoli
1 (2 ounce) can anchovies in oil
1 heaped tablespoon capers, drained
1 tbsp. chili paste
3 cloves garlic
a few sprigs of fresh thyme
1 pound dried orecchiette

Grate the parmesan cheese and set aside. Slice all the florets off the stalk of the large head of broccoli. Trim off the stalks of the broccoli and set aside.

Fit the standard blade o the processor. Put the broccoli stalks into the food processor with the anchovies and their oil, and the drained capaers. Blend in the chili paste, garlic and pulse it all into a paste.

Boil water for the pasta. While that is working heat 3 tbsp. of olive oil in a frying panand spoon in the broccoli paste. Stir, then pick and tear up some thyme leaves, discarding the woody stalks. Pour some water into the pan and add the parmesan cheese. Stir.

Add the pasta to the boiling water with a pinch of salt and follow directions. After five minutes add the broccoli florets to the water and cook. When finished drain with a colander, reserving some of the cooking water and add to the frying pan of paste. Add the parmesan cheese and mix all ingredients well. Just before serving add a drizzle of lemon juice.

Zuccini Salad

3 large sprigs of fresh mint
1 tsp chili sauce
1 lemon
8 ounces baby zucchini, mixed colours
4 ounces goat cheese, crumbled
olive oil
salt and pepper

Pick the mint leaves over a cutting board. Chop very finely and put into a bowl. Add chili paste. Zest over 1/2 lemon and drizzle about 3 tbsp. olive oil, squeeze 1/2 the lemon. Peel the zucchini into ribbons over the dressing. Crumble the goat cheese onto the salad and season with salt and pepper.

Prosciutto & Melon Salad

a small bunch of fresh basil
1/2 lemon
8 ounces prosciutto
1 cantaloupe
balsamic vinegar

Pick the leaves from the basil, chop finely and place in the bottom of a salad bowl.

Add 2 tbsp. of olive oil and a good squeeze of lemon juice. Slice up the prosciutto into thin pieces and add them to the mix. Remove the seeds and skin from the melon and chop into bite-sized pieces. Drizzle over a little balsamic vinegar and toss.