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,

Cheddar and Sweet Corn Scones

Jess!

I miss you so much! I am so sorry to hear you were sick over the holidays. I was as well. And my brother. And my sister. And my brother-in-law. And on the day before he returned to work, my husband. That being said, it was a wonderful holiday! I have an amazing entry on the way about the Turducken we all chipped in the make. What an adventure!

Today's entry came from a BBC Good Food email that I received. The subject read 'Homemade Soup Recipes for Cozy Nights In.' I had to open it and check it out. I didn't find a soup, but I found these scones, and let me tell you... so yummy. I would serve this with a chili or soup any day!

Cheddar and Sweet Corn Scones
adapted from bbcgoodfood.com
1 1/2 - 2 cups yellow corn
1 cup all purpose whole wheat flour
1/2 cup all purpose white flour
2 tsp baking powder
2 tsp ground mustard
1/4 tsp ground cayenne or paprika, plus extra for sprinkling
1 tsp dried thyme (fresh would be yummy if you have any)
1/4 cup cold unsalted butter, cut into cubes
3/4 cup cheddar cheese, grated
3/4 cup skimmed milk, plus extra for brushing
juice of 1/2 a lemon

1. Heat oven to 450F. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub int he butter until the mix lookes like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, them stir into the bowl to make a slightly sticky dough. Don't over-work the dough.

2. Tip the dough onto a floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 minutes or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.

I was able to use the corn that we froze this fall, so they had a lovely 'fresh corn' flavour!

I can't wait to see you again. We need to schedule a date! We are heading out west pretty soon for a week or so. Maybe after we get back?

Lots of Love,

Chipotle Bean Burgers with Sweet Corn Relish

Dear Jess,


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

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

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

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

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

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

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

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

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

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

Love Always,

Corn Chowder and Mini Walnut and Rosemary Biscuits

Dearest Jess,

Wow, it's almost the middle of November! How did this happen? I was in Ottawa last week again for work and it was snowing! When I returned home I heard it had snowed here as well. Christmas decorations are making their way from the stores into our homes. Some people have already set up their Christmas trees! I have told Jason we can't do any Christmas decorations until December 1st. (Mainly because he keeps them up until the end of February.)

On Saturday we went out into a blustery but sunny day to see Mike perform in the musical Chicago. It was so well done! I love live theater and it was so much fun to watch someone you know in such a high profile play.

After the show we went to the grocery store and picked up the ingredients to make the Corn Chowder and Mini Muffins from the Fall issue of Food and Drink. We didn't use the BBQ for the corn or the peppers in the chowder, and the muffins turn into more like mini biscuits/scones. Regardless, everything turned out to be tasty and sufficed for a cozy dinner. I think I still like the Corn Chowder from Eat Shrink and Be Merry more than this one though.

Tip: Grilling the corn and the peppers adds a depth of flavour to this simple chowder. If fresh corn on the cob is not available, substitute 6 cups frozen corn, thawed and drained. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. You can broil the peppers, too, if that's more convenient. If you can't find poblano peppers, substitute 2 cubanelle peppers and 1 jalapeno pepper. To dress this soup up a little more, garnish each bowl with sauteed shrimp seasoned with fresh lime juice.

Corn Chowder
adapted from Food and Drink, Autumn 2011, page 182, 183
12 cobs of corn, shucked
1 tbsp vegetable oil
2 sweet red peppers
2 pablano peppers
2 tbsp butter
2 onions, chopped
3 cloves garlic, minced
6 medium Yukon Gold potatoes, peeled and diced
6 cups homemade or low-sodium vegetable stock
2 cups 35% or 18% cream
Salt and freshly ground pepper
1/4 cup chopped fresh basil

1. Preheat BBQ to medium

2. Brush corn with oil and grill, turning often, for about 8 minutes or until tender and brown. Set aside.

3. Increase BBQ to medium-high. Grill red peppers and poblano peppers, turning often, for 10-15 minutes or until charred on all sides and tender. Place in a bowl, cover and set aside until cool enough to handle.

4. Melt butter over medium heat in a large pot. Saute onions for about 5 minutes or until tender and just starting to turn golden. Add garlic and saute for 2 minutes or until onions are golden. Add potatoes and stock and bring to a boil over high heat. Cover, leaving lid slightly ajar, reduce heat and boil gently for 10-15 minutes or until potatoes are soft.

5. Meanwhile, cut corn kernels off teh cob with a serrated knife into a bowl. Peel peppers and discard skins, seeds, cor e and juices. Finley chop peppers; set aside.


6. Use an immersion blender in the pot to puree for 5-15 seconds or until about one-quarter of the vegetables are smooth. (I didn't have an immersion blender, so I just used a masher and mashed everything a bit.) Stir in corn and peppers and bring to a simmer, stirring occasionally, for about 10 minutes or until flavours are blended.

7. Just before serving, stir in cream and heat, stirring often, until steaming (do not let boil). Season to taste with salt and pepper, and stir in basil.

Walnut and Rosemary Savoury Biscuits
adapted from Food and Drink, Autumn 2011, page 182
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp freshly bround pepper
1 egg
1 tbsp granulated sugar
1 1/2 cups plain yogurt (not fat free)
1/3 cup butter
1 cup finely chopped toasted walnuts
1 large tbsp minced rosemary


1. Preheat oven to 375. Grease 36 cups of mini-muffin pans. (Next time I will just do them like biscuits/scones on a baking sheet with parchment paper.)


2. Combine flour, baking powder, salt, baking soda and pepper in a large bowl. In a separate bowl, whisk together egg, sugar, yogurt and butter. Pour over dry ingredients and stir just until moistened.

3. Gently fold in Rosemary and Walnuts to incorporate flavourings.

4. Divide batter into the muffin cups. Bake for 15 minutes or until golden and tops spring back when lightly touched. Let cool in pans on a rack for 5 minutes, then transfer muffins to the rack to cool slightly. Serve warm.


I can't wait to see you guys in December. Things here are still busy. I am looking for a job hopefully to start in December, and Jason starts training for his driving job today. So things are changing which is always exciting.


Lots of 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,

For the Love of Spice and Veggies

Dear Jess,

What a weekend! It was so great to see you and Jesse again for Kristy's wedding. Everything from the decor, to the music to the people were beautiful.

As you know, during the week before the wedding I eliminated wheat from my diet. I highly recommend this to anyone, so long as they are careful to get fiber from elsewhere. I found my nose was clearer than ever before, and I never felt bloated that whole week. This is something I am considering doing for the next 30 Day (Hot Yoga) Challenge. It has also reaffirmed how much I depend on wheat in my regular diet, and therefore led me to think of ways to cut back in the future.

I made this meal for the first dinner of no wheat. It was flavourful and filling. Jason really enjoyed it. We made more than we needed and had some in our lunches the next day. Because of last minute things, we heavily adapted the recipe, but kept the key ingredients and spices. We used some frozen veggie mix, but next time it will be with fresh ones. I can't wait to make the full version!

An Easy Jambalaya Recipe
8 tbsp olive oil
4 cloves of garlic, minced
1 Spanish onion, diced
2 large red bell peppers, diced
5 Chorizo, skinned and chopped
2 Jalapeno peppers, seeded and chopped
2 tbsp Cajun spices (heaping)
2 tsp chilli powder (heaping)
2 tbsp turmeric
mixed vegetables (we used a frozen mix of carrots, beans, corn etc)
2 zucchini, chopped
salt and peppers to taste

1. In a large sauce pan cook sausage with olive oil, garlic, onion and peppers. When sausage is cooked and veggies are tender, add zucchini and cook for a few minutes more.
2. Add spices and cook until zucchini is tender.
3. Add frozen veggies and Jalapeno peppers. Cook for 5-10 more minutes on medium-low.
4. Remove from heat and serve on a bed of baby spinach. Top with fresh ground salt and pepper (to taste)

This recipe fills the house with tremendous scents. Very welcoming after a long day of work. Also this week we made Chicken Thighs, and they turned out the best batch yet! What a great fall back recipe!

I hope your week goes well! You're in my prayers as you prepare for the upcoming school year and all your kindergarteners. Just remember... when in doubt, we can always do some art classes together!


So Much Love,
Sally

Sandwiches and Corn Chowder

Dearest Jess,

I came home this weekend not sure of my plan. All I knew was I was excited to see people that I miss during the week. Excited to visit with them, and possibly (if the opportunity presented itself) make food for them. Much to my delight, all such things were accomplished.

I was lucky enough to arrive on Friday night just in time for a game of Settlers of Catan with Jason, Jim and Alex. We tried a whiskey that I think you would like called Forty Creek. It is proof that LCBO samples really help their sales!

On Saturday we went and visited with my Mom and I rediscovered my love for sandwiches. It's not that I had lost my love for them, rather I had neglected it. I find the beauty is in the layers.

Whole Grain Toast, Spinach, Fresh Squash (from my uncle's garden), Chicken, Tomatoes, Cucumber, Pepper

And then there was Sunday. On Sunday, my Dad invited us to help pick out the family Christmas Tree. We got all bundled up and hiked through a Christmas Tree Farm that was 100 acres to find (as my mom famously says) 'a tree with character!' After hauling it home we all curled up to Corn Chowder that I had made the night before.

Smoky Roasted Chicken Corn Chowder 
From Eat Shrink and be Merry, 'Chowdy Doody, Page 59

4 slices bacon, chopped

1 cup diced onions

1/2 cup each diced celery and diced red bell pepper

2 tsp minced garlic

1 1/2 tbsp minced fresh thyme, or 1 tsp dried (I used Basil)

2 tbsp all-purpose flour

1 1/2 cups chicken broth

1 can (12oz/385 ml) fat-free evaporated milk

1 can (19oz/540ml) diced tomatoes, well drained

1 can (14oz/398ml) cream-style corn

2 cups chopped roasted chicken breast 

1 tbsp hickory-flavored barbecue sauce

1/2 tsp freshly ground black pepper

1. Cook chopped bacon in a large, non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

2. Add thyme (or basil) and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.

3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

I hope your week goes well! Thanks again for inviting me on Wednesday. I can't wait for our next date!

I love you,

Sally

Too Many Tomatoes!

Dear: Jess,

This morning I woke up and it was pouring rain, and was supposed to continue all day. I decided to suck it up and make the trek to the grocery store so I could make some yummy comfort food.

As you know, Caitlin has a love for tomatoes, so we always have a surplus. This week, however, neither of us had been home, so I found myself with about 10 tomatoes that needed to be used immediately. I found this recipe in an Everyday Food magazine that my friend had in her kitchen. They're easy, and so yummy!

Baked Eggs in Tomatoes
4 large tomatoes
Fresh ground salt and pepper
1/2 cup of corn
4 large eggs
2 tsp chives
1/4 cup grated Parmesan cheese

1. Preheat your oven to 350 degrees. Line a 9 inch dish with parchment paper. Remove the seeds and inners of your tomatoes. Put the tomatoes in your dish. Season with salt and pepper.

2. Divide the corn among the tomatoes. In a medium bowl whisk eggs, chives, and salt and pepper. Divide your egg mix among your tomatoes. Top with Parmesan cheese. Bake for 45-50 minutes, or until the egg mix is set.

I love you and miss you!

Love,    
Sally