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,

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,

Slow Cooker Chicken Tikka Masala

Dear Jess,

I feel like I have been stumbling across many delicious recipes lately. Choosing one to share (on top of finding time to do so...) is becoming challenging.

I love finding truly delicious Slow Cooker meals. It's always such a surprise. I generally find, when doing a meal in the Slow Cooker, that I sacrifice (to varying degrees) flavour... or maybe the distinction in flavours within the meal... does this make sense to anyone else? All this is to say, it is a rare occasion when I find a Slow Cooker recipe that reaches the standards of a meal made more conventionally.

This. One. 

I have made it twice this week. Once because I was desperate (with a sick, teething baby), and twice because we found it such a delight, I made it for friends when they came over for dinner.

It looks spicy, but isn't at all. It is actually a little sweet, due to the coconut milk.

Chicken Tikka Masala
from www.thekitchn.com

1 to 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 large onion, diced
3 cloves garlic, minced
1 inch piece whole ginger, peeled and grated
2 Tbsp tomato paste
1-2 Tbsp garam masala
2 tsp paprika
2 tsp kosher salt
1 (28oz) can diced tomatoes
1 can full fat coconut milk

Cut chicken thighs into bite-sized pieces and transfer them to your slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 Tbsp garam masala, paprika, and kosher salt until the chicken is evenly covered with spices.*

*If you have time: marinate the chicken in 1/2 cup yogurt of up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker... I didn't do this

*If you have time: Saute the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give oyur tikka masala more depth of flavour.... I DID THIS

Cover the slow cooker and cook for 4 hours on hight, or 8 hours on low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. (I have done it both ways, and didn't see a big difference in thickness.) Taste and add more garam masala or salt to taste.

Serve over rice!

I may even make a batch of this for the freezer! Mmmmm.

I hope you're doing well, and the cooling of the air is a comfort to you. 

Love,

Dahl Lentil Soup

Dear Jess,

Oh man! That pasta looked extremely tasty!

I'm so happy to hear that your trip went well. The beaches were my favourite part out there as well. Well... that and Green Gables!

This recipe came from me wanting another comfy, cozy, dinner on a hot day. Weird, but the baby gets what the baby wants (which has also been a lot of pizza...) Another bonus is this is extremely cheep to make! So during that week or month where money is a little tight... this is the answer!

Dahl Lentil Soup
adapted from www.foodopera.com

1 onion, chopped
4 cloves garlic, minced
2 tsp milk curry powder
1 tsp tumeric (optional)
1 x 400g can diced tomatoes
6 small potatoes
2 cups chicken broth (or water)
1 cup canned red lentils, rinsed
Sour Cream or Plain Yogurt to serve.

Heat oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft.

Add the curry powder and tumeric and cook for 1 minutes, until fragrant.

Stir in the tomatoes, broth and potatoes. Bring to a boil and simmer for 20-10 minutes (or until potatoes are tender)

Add lentils and warm through. Remove from heat.

If desired (as I did) use your immersion blender to blend to desired consistency.

I hope your summer is going well! Mine is flying by!

Love,

Strudelicious Panzerotti

Dear Jess,

Happy Summer Holidays!

How is your trip?! I saw a picture or two on Facebook. It looks like you're having a relaxing time!

As you know I am a 'nanny' for a little boy in town throughout the week, and while he's napping I generally flick on the Food Network. I don't usually watch the Eat Shrink and be Merry show, but it happened to be on, so I watched it. They were making a Panzerotti, and immediately I wanted it. I got home, realized we had so many leftovers from pizza last weekend, and decided I would make it. The Food Network puts all the recipes on their website, so I hunted it down, and here we go!

Both Jason and Bill really enjoyed this! We even have some leftovers!

(Excuse the bad pictures... we lent our camera to my sister-in-law for her trip to England, so these are from my phone)

Strudelicious Panzerotti
adapted from foodnetwork.ca

Dough
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp ground flaxseed
1 envelope Fleishchmann's Quick-Rise Yeast*
1/2 tsp salt
3/4 cup very warm water
2 tsp olive oil
2 tsp honey

Sauce
2 tsp olive oil
1/2 cup finely chopped onion
2 tsp minced garlic
2 cups tomato sauce
1 tsp (each) dried oregano and basil
1 tsp balsamic vinegar
1 tsp honey

Filling
1 tsp olive oil
6 oz Italian sausage, casing removed and broken up
1/2 cup thinly sliced onion
1/2 cup chopped green bell pepper
1 1/2 cups thinly sliced mushrooms
1/2 tsp dried oregano
1 cup shredded cheese
10 x 15 inch piece parchment paper
1 lightly beaten egg for brushing top of panzerotti

Dough
1. To make dough, combine both flours, ground flax, yeast and salt in medium bowl. Mix well. Measure warm water in measuring cup, then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray another medium bowl with olive oil spray (or coat lightly with olive oil) and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, 20 to 30 minutes.

Sauce
To make sauce, heat olive oil over medium heat in a medium pot. Add onions and garlice. Cook and stir until onions are tender, about 5 minutes. Be careful not to burn them. Add tomato sauce, oregano, basil, balsamic vinegar and honey. Cover and simmer over low heat for 15 minutes. (Sauce may be made one or two days in advance and kept refrigerated.)

Filling
To make filling, heat olive oil in a non-stick over medium-high heat. Add sausage, onions, and bell pepper. cook and stir until sausage is no longer pink. Add mushrooms. Cook and stir until mushrooms are tender, about 4 minutes. Stir in oregano. Cook for 2 more minutes. Remove from heat. (Filling may be made one or two days in advance and kept refrigerated.)

Assembly
Spray parchment paper lightly with olive oil spray (or brush lightly with oil). When dough has risen, turn out onto parchment paper and, using a rolling pin, roll dough into a rectangle to fit parchment. Sprinkle dough with extra flour if too sticky.

Spread 1/3 cup sauce lengthwise in center of dough. (Make a 'strip' of sauce measuring down the center of the dough leaving an 1-inch margin at top and bottom and 2 1/2-inch margins on both sides.) Spread filling evenly over sauce. Top with grated cheese.

Using a sharp knife, make 8 cups (about 1 1/2 inches wide and 2 inches long) down each long side of dough. To braid dough and enclose filling, fold 1 inch top dough border over filling then, beginning with left-hand side, fold first dough strip at a slight downward angle over the filling. Do not stretch the dough too much. Fold first right0hand dough strip over top and continue to braid dough, tucking in ends and bottom dough border. (This sounds complicated but you're simply braiding the dough over the filling as if you are making a strudel!)

Brush top of panzerotti lightly with beaten egg.

Place panzerotti (and parchement) on baking sheet. Bake at 400F for 14 to 20 minutes, until top is golden brown. Remove panzerotti from oven and let cool 5 minutes before slicing (It's hot!)
Slice into four pieces and serve with warm sauce on side.

I will be making this again for sure! 

Enjoy the rest of your trip! 

So Much 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,

Crockpot Sausage and Peppers

Dear Jess,

Happy Friday! I feel like I just got rested from our last weekend just in time for this weekend!

As you may have noticed, many of my recipes are as a result of what meat is on sale. This recipe is no different. I have never done sausage in a slow-cooker before, so I thought I would try it out. I will be making this again! It has a very rich flavour, and it makes your house smell like an Italian restaurant! 

Crockpot Sausage and Peppers
adapted from busycooks.about.com
2 lbs sweet or hot Italian sausages
2 onions, chopped
2-3 red peppers
2 cloves garlic, minced
14 oz. can crushed tomatoes, undrained
6oz tomato paste
1/2 cup dry red wine
1 Tbsp dried Italian Seasoning
1/4 tsp pepper

1. Layer half of the onions and half of the peppers on the bottom of your crockpot. Add all of your sausage, and then the rest of the onions and peppers.

2. Mix the remaining ingredients in a bowl and pour into crockpot. Put the lid on, and cook on low for 6 hours.

I served this with mashed potatoes. It would go well with any steamed veggie, and/or rice.

I love you and miss you!

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,

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,

The Better Butter Chicken

My Dearest Jess,

This recipe has taken me by surprise. I made it once and realized Jason lent his camera to my brother. It was so good that I made it again so I could share it with you.


I didn't expect much when I first made this. First: because let's face it, Butter Chicken is one of the best things ever. A 'healthy version' of it probably won't improve it, especially when it only takes 25 minutes to make (not including the rice). This however, holds its own. It is from Eat Shrink and Be Merry, and it is delicious. I woke up this morning to a note on the table from Jason's sister (Rachel) saying 'your dinner was so good! Recipe please!' I think that counts as an overwhelming success of a dinner.

The Better Butter Chicken
From Eat Shrink and be Merry by Janet and Greta Poldeski
2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 can (19oz/540ml) diced tomatoes, undrained (I used fresh ones)
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up
1/3 cup light (5%) cream
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro (I don't use this)


1. Melt butter in a deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook 1 more minute. Add undrained tomatoes, and cinnamon. Cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar, salt, and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.

2. Add cut-up chicken, cream, and sour cream. Simmer, uncovered, for 5 more minutes. Remove from heat and stir in cilantro. Serve over hot basmati rice, if desired. (I used brown rice)



I am very excited for tonight. Let me know if there is anything else I can bring!

So Much Love,

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,

Mexican Lasagna

Dearest Jessica,

I love autumn. At first I was severely bitter about rushing through summer and thus feeling I missed out on it. But with the changing of the winds, wearing cardigans, hearing the geese fly south... I think I'm coming around to the idea.

This weekend was a very cozy one. On Saturday Jason and I made a last minute visit up to Bancroft to visit with Julia, Marky, their little boy Jack (2 years old!) and the little bun in the oven (7 months in!) We hunkered down, made individual pizzas, played some games and had a great visit. On Sunday we went to church for the 'intro' of the school year at the Gathering. Great teaching by Johnny. We then joined Jason's Mom (and family) and Grandparents for dinner. I love when a weekend can be full of community and relaxation. There was lots of sunshine and deep breaths.

Sometime in there I made one of my favourite 'go-to' recipes and realized I have never blogged it! It's from Eat Shrink and Be Merry. The dish: No Weigh, Jose! (Mexican Lasagna) I love this recipe for so many reasons. It's so healthy for you. You can keep the meat or ditch it and replace with more veggies and it's just as tasty. There is no pasta in it! I have made this so many times for sceptical eaters and never mentioned this. To this day no one has noticed the absence of the noodles. (Until I tell them because I love the expression on their faces!) And for a lasagna, it doesn't take much time.

No Weigh, Jose! Mexican Lasagna
From Eat Shrink and be Merry by Janet and Greta Podleski

1-1/2 lbs extra-lean ground chicken
1 cup each diced red onions and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1-1/2 tsp chili powder
1 tsp ground cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
1/4 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1-1/2 cups packed shredded light old (sharp) cheddar cheese (6 oz)
1/4 cup chopped green onions
1 cup light sour cream

  
1. Preheat oven to 375°F. Spray a 9 x 13-inch casserole dish with cooking spray and set aside.


2. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as it’s cooking.

3. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low.

4. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

5. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.


6. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

Hint: If you prefer, you can substitute extra-lean ground beef for ground chicken and Monterey Jack cheese for cheddar cheese.

I added Zucchini and cut back on the meat. Usually I cut the meat out completely and sub in a smallish eggplant and 2 small zucchinis. There are many different ways you could do this.

As always, I miss you and love you. I hope your week is going so smoothly! I am very excited for this weekend. (Caitlin is most likely going to be here too!) Can't wait to hear lots of Kindergarten stories!

So Much Love,

Sunday Brunch

Dearest Jess,

First: extra prayers to you today as you dive into your first kindergarten class! I am so proud of you!

The weather is getting cooler. This past Labour Day Weekend flew by as Jason and I enjoyed the coolness of the air while listening to Jim play drums at the Black Horse Pub in his friend's band, sipping on some red wine, reading The Curious Case of Benjamin Button, and making warm and comfy foods.

Ken (Jason's Dad) and Carolyne were in town for Saturday and Sunday. When they got back from church on Sunday I had just pulled out of the oven my first ever frittata!

It was a perfect beginning to an autumn Sunday. Golden onions, cherry tomatoes, fresh spinach and basil all wrapped in ricotta cheese and fluffy baked eggs. What a treat! Jason made a delicious fruit salad for a beautiful side. I told Jason that 'I love when you can put as much time into breakfast as you do dinner... it seems to be so enjoyed by everybody.'

 

Ricotta, Tomato and Spinach Frittata

adapted from this recipe

1 tbsp olive oil

1 medium onion, finely sliced

300g cherry tomatoes

140g spinach leaves

large handful basil leaves

100g ricotta

8 eggs, beaten

salt and pepper

1. Heat oven to 200C. Heat oil in a large non-stick frying pan and cook the onion for 5-6 minutes until softened and lightly golden. Add the tomatoes and toss for 1 minute to soften. 

2. Remove from the heat, add teh spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 33cm x 22cm rectangular dish. Take small scoops of ricotta and dot over the vegetables.

3. Season the eggs (with salt and pepper) and beat well, then pour over the vegetables and cheese. Cook in oven for 20-25 minutes until pale golden and set.

I can't wait to hear all about your first day in the classroom! I love you and miss you so much.


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

A weekend in Bradford

Dear Sally,

I have discovered that I am a country girl at heart. I like living in the city BUT nothing beats the sunset over snow-covered hills and the crisp country air.

Jesse and I were inspired by your soup the other day and decided to make chili on Saturday afternoon. Between the rain and the cold we really just wanted to curl up with something warm and delicious and relax. We picked up some ingredients for chili and started throwing things in a pan. We added a little bit of this and some of that and made a delicious spicy chili.

Hot Tamale Chili


2 cans crushed tomatoes
1 can red kidney beans
3 stalks celery
1/2 green pepper
3/4 yellow pepper
1/2 onion
2 tbsp. brown sugar
4 tbsp. Valentina hot sauce
4 tbsp. chili powder
2 tsp. red chili flakes
ground beef
olive oil
2 cloves garlic
1 tsp dijon mustard
3/4 cup chicken stock



1. Pour both cans of crushed tomatoes and chicken stock into a large soup pan and turn on medium heat.

2. Pour a small amount of olive oil into a frying pan and cook the garlic for about 2 minuted. Chop onion, peppers and celery into small pieces and add to the pan. Cook for about 5 minutes over medium heat till softened. Add to the crushed tomato.

3. Cook ground beef until no pink or liquid is left and also add to the tomato mixture. Open the kidney beans and pour half of the can into the pot. Crush the remaining half of the beans using a fork and pour them into the pot.

4. Bring the pot to a boil and stir everything together. Add the red pepper flakes, chili peppers, dijon and brown sugar. Simmer till all ingredients have blended. EAT!

Today God really spoke to me about some fears I have that are stopping me from furthering his kingdom and he gave me a nice little shove in the right direction. I realize that this has nothing to do with cooking but I know you would be able to appreciate his little nudge in our lives. I hope you had a wonderful weekend.

I love you so much and am truly blessed to have you in my life.

See you soon!
Jess