Crispy Quinoa Cakes

Dear Jess,

I am in love with The Oh She Glows Cookbook, and www.ohsheglows.com. I have posted a few, and here is another one! These are full of flavour, and are perfect for lunch, dinner, and even take-out snacks for Alice! (and she loves them, by the way!) I am hoping to do a double batch to freeze for when baby #2 arrives! I used my manual food processor (from Pampered Chef!) quite a bit. If you don't have any form of food processor, then it will be a lot of chopping.

Oh, and I love that you bake these, rather than pan fry them! She knows what she's doing.

Crispy Quinoa Cakes
from www.ohsheglows.com

1 1/2 cups cooked quinoa
2 Tbsp ground flax + 6 Tbsp water (or 2 eggs)
1 cup destemmed, finely cut kale
1/2 cup rolled oats, ground into a flour
1/2 cup finely grated sweet potato
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup sunflower seeds
1/4 cup fresh basil, finely chopped
2 Tbsp finely diced onion
1 clove garlic, minced
1 Tbsp tahini paste (runny)
1 1/2 tsp dried oregano
1 1/2 tsp red or white wine vinegar
1/2 tsp fine grain sae salt, or to taste
3 Tbsp gluten-free all-purpose flour (I used spelt)
red pepper flakes, to taste

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. (omit this step if using eggs)

3. Combine all ingredients together in a large bowl, including the flax mixture (or eggs) and the 15 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.

4. Shape mixture into 1/4 cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.

5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.

6. Cool for 5 minutes on the sheet and then enjoy!

I served these with fresh spinach and avocado topped with homemade balsamic vinaigrette (balsamic vinegar, olive oil, salt, pepper, garlic powder, real maple syrup, oregano), and oven roasted potatoes (sweet and regular) in a shallow bowl. Even Jason enjoyed it!

Love,

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,

Butternut Squash and Tahini Spread

Dear Jess,

This is a new staple recipe for future potlucks, baby showers, bridal showers, tea times... any time...

While at Mary Austin's house, visiting before her Pampered Chef party, she showed me a cookbook she signed out from the library. Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. I am seriously considering buying this beautiful book. It is so well laid out, and the photos are gorgeous. It makes you want to eat every single dish in you see in this book.

Since I offered to bring a dip with veggies and/or crackers for a baby shower that was coming up, I decided to copy this recipe from the book. I don't have the page number with me, but if you buy the book, it will be in there... I promise!

I don't think I was expecting this to be anything special. I thought it would be yummy, but a 'whatever-I'll-make-it-this-one-time' recipe. This is one situation where I am always glad to be entirely wrong! This spread is sweet, with a thick texture. It was delicious on sesame rice crackers, but would also be amazing as a spread on a sandwich or wrap!

Also, this makes a LOT of spread. The picture shows about a third of the amount, and I put it on my large dinner plate! But not to worry! It keeps well in the fridge!

Butternut Squash and Tahini Spread
from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

1 very large butternut squash (about 2 1/2lb), peeled and cut into chunks (about 7 cups in total)
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light Tahiti paste
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white, if you don't have black)
1 1/2 tsp date syrup (or maple syrup or molasses)
salt

Preheat the oven to 400F/200C

Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp salt. Mix together well, cover the pan tightly with aluminum foil, and roast in the oven for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the squash to a food processor, along with the Tahiti, yogurt, and garlic. Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth; you can also do this by hand using a fork or potato masher.

Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup, and finish with the cilantro, if using.

I really do hope you get a chance to make this! The flavours and textures all have a party in your mouth with every bite! Mmmmmmmm... I need to make this again... and soon!

Love,

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

Dear Jess,

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

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

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

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

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

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

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

Fresh cilantro leaves for serving
Sliced green onion, for serving

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Love,

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,

Chicken and Mango Curry

Dear Jess,

The sun is shining, and the air is cooling. What a wonderful time of year. I have decided it's my favourite. Don't get me wrong, I love love love sticky, hot, humid weather. Maybe it's a result of being born in August. This weather, however, seems strikingly Canadian to me. I feel as if it's in me. In my blood. You know it will get much colder, and you're hanging onto the last long days of sunlight. Sometimes still wearing a t-shirt, even if it's only 10 degrees because the heat of summer is still living inside us. Mmmmm. To top it all off, the kitchen smells of warm, bubbling comfort.

This recipe actually came from a friend of mine. We went to their house for dinner a while back, and she found this recipe for me and my eating restrictions. She was kind enough to pass the recipe on, and I have since made it twice (to raving reviews from the husband!) I left the printed copy at the cottage, but can remember what it said. Unfortunately I can't remember where in the large world of the Internet it came from. So here goes my version of it!

Chicken and Mango Curry
2 Tbsp olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 Tbsp ginger, grated
2-3 garlic cloves, minced
2 tsp ground cumin (or more, depending on your taste)
2 Tbsp curry powder (more or less, depending on your taste)
1 14.5oz can full fat coconut milk
2 mangoes (or 4 cups frozen mango)
The meat of one whole (cooked) chicken
fresh chopped cilantro (optional)

1. Heat oil in saute pan. Add and cook onion and celery for 5 minutes. Add ginger and garlic. Cook for another 2-3 minutes. Add cumin and curry powder. This will soak up lots of the oil. Add more oil if needed.

2. Add coconut milk and half the mango (one mango if using fresh, 2 cups if using frozen) and bring to a boil. Simmer for 15-20 minutes.

3. Transfer into a blender. Blend until smooth. Return to saute pan. Add chicken (chopped) and the remainder of your mango. Bring to boil, and simmer (stirring) for another 10-15 minutes.

I serve this on brown rice with fresh, chopped cilantro.

I hope all is going well with the start of a new school year! I am thinking of you often!

Love,

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,

Chicken Stir-fry with Yams

Dear Jess,

The summer (as always) is flying by. I can't believe we're into August already!

As you have likely noticed, I'm having a chicken and ginger love affair. This recipe has become a quick comfort food for me! If you don't like hoisin, just use soy sauce instead. The yams (or sweet potato in my case) make this dish addictive!

Chicken Stir-fry with Yams
adapted from www.epicurious.com

2 Tbsp Sesame oil, divided (olive oil will work too, though now with the same flavour)
2 yams (I used a large sweet potato), peeled, cut crosswise into 1/3 inch thick rounds then cut into 1/3 inch wide strips
1 medium size red onion, cut lengthwise into 1/3 inch thick slices
2-3 Tbsp peeled, grated fresh ginger
3 cloves garlic, minced
Meat from one cooked chicken
4 cups 1/3 inch thick strips sliced cabbage (about 1/4-1/2 head)
1 Tbsp Hoisin sauce
2 Tbsp soy sauce (low sodium)
Salt and pepper to taste

Heat 1 Tbsp Sesame oil in a large skillet. Add yams and onion. Cook, covered, for 12 minutes (or until tender), stirring occasionally. I had a little measuring cup of water close at hand, so if it started to burn, I would add a bit.

Add Ginger and Garlic. Cook for 2-3 minutes. Add chicken and cabbage. Cook for about 5 minutes (or until cabbage is at desired texture. I like my cabbage just a tad bit still crunchy.)

Add Hoisin sauce (add more if desired), soy sauce and salt and pepper. Stir until heated through and remove from heat.

I served this atop a bid of vermicelli noodles. It would go great with rice, or any other stir-fry-friendly noodle.

Love,

Chicken with Ginger

Dear Jess,

What a week! Alice got her first cold, and Jason caught it from her. I'm the only one that seems to have escaped unscathed... so far. I have finally caught up in cleaning and laundry.

The weather here has been amazing. It has kept us cheery throughout the sicknesses. My garden is flourishing (both vegetable and flower!) and we are all looking forward to the weekend.

This recipe... all I can say is make it! Unless you don't like ginger... then you will hate it. This is going in my regular recipe book, where I plan to revisit it many times over.

Chicken with Ginger
adapted from www.marthastewart.com

1 large piece of ginger (about 4 inches long), peeled and grated (or finely chopped)
4 tbsp olive oil
2 large onions, chopped
4 cloves of garlic, minced
1 large zucchini, chopped
6 large kale leaves, chopped (take stems off if desired)
1/2 cup soy sauce (low sodium, if you can)
4 tbsp white wine vinegar
4 tbsp pure maple syrup (or honey)
1 cooked chicken, stripped and chopped (or about 2 pounds cooked chicken breast)
1 cup scallions, finely chopped

1. In a large skillet on medium heat, sautee ginger, olive oil, onions and garlic for about 10 minutes, or until super tender. Add zucchini and kale and cook for another 5 minutes, or until they have reached desired texture.

2. In a small bowl, mix soy sauce, vinegar and maple syrup. Pour over vegetables in skillet. Cook for 2 minutes. Add chicken and scallions. Cook for 2-5 minutes, stirring often.

3. Serve with rice, noodles or more veggies! (I served mine with brown rice cooked with chicken broth)

I think I might throw in a few cashews next time! mmmmmmm

I hope you're still enjoying your summer!

Overflowing Love,

Spinach Stuffed Chicken Breast with Turnip Mash

Dear Jess,

I won't bore you with the list of foods that I cannot eat. Basically it's any food that causes inflammation in your body. If anyone is interested in this, please email me. I would be glad to share the list with you!

This recipe was a hit with Jason. Personally I think he was glad to get something other than a soup or stew! That being said, I though it was delicious as well!

My mom and I share an organic produce box every week from Circle Organic. I would recommend this to anyone who wants organic, seasonal produce at a reasonable price. You also would need to have a sense of adventure in the kitchen, as you are given things you have never heard of and/or used before. This is our second season participating, and I am enjoying it just as much this year.

I made this recipe up because of all the produce in my fridge. I will try to communicate it clearly here.

Spinach Stuffed Chicken Breast
2 chicken breasts, butterflied
1/4 cup olive oil mayo
1 tsp ketchup (optional)
1 tsp curry powder
Sriracha to taste
1 cup fresh spinach, finely chopped
Juice of half a lemon
Salt and Pepper to taste

1. Preheat oven to 375. Mix mayo, ketchup, curry powder, and Sriracha in a small bowl.

2. Open chicken breasts so they're butterflied. Spread mixture on chicken. Add spinach, and fold in half. (You can tie them with string if you want)

3. Place in oiled dish. Top with lemon juice, and salt and pepper. Bake for 45-60 minutes, or until no longer pink inside.

Turnip Mash
8 turnips (the little ones, slightly bigger than radishes), peeled and quartered
1 carrot, peeled and chopped
3 garlic scapes, chopped (you could used 1 clove of garlic minced instead, and/or 2 scallions, chopped)
1 tbsp olive oil
splash of almond milk

1. Steam turnips and carrots until very soft. Place in a bowl, and mash with garlic scapes, olive oil, and almond milk. (I didn't peal my turnips or carrots... I will next time. Also, saute the scapes for less crunch. I will do that next time as well.)

It was lovely seeing you and the hubby! I hope we will be able to get together at least once more this summer!

Love,

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

Dear Jess,

It. Has. Been. So. Long.

A few reasons:

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

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

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

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

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

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

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

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

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

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

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

I can't wait to see you on Saturday!

Love,

Honey Balsamic Meatballs

Dear Jess,

I hope you had a chance to make the Quinoa 'Fried Rice' over your March Break! I am so happy you were able to come by for a visit during your travels through Peterborough! I miss our chats and giggles. It was nice to be 're-charged' with them last week.

Today was grocery day. This is a good thing because my fridge was empty. It looked like the Grinch came and didn't leave us a crumb! As sad as my fridge sounds, I was actually happy, because the possibilities for meals this week became endless! I could potentially get ingredients for whatever I wanted! Woot woot!

Jason says he has been feeling 'foggy' lately, and has asked if I wouldn't mind making him lunches with no wheat and very little sugar in support of him trying to do a 'cleanse'. This was exciting for me, because it means I get to do more cooking!

Both of these stories, when combined, are what lead me to make these meatballs. I was trying to think of filling, yet wheat-free recipes that would be appropriate (and easy to eat) for Jason's lunch(es).

This recipe does have a little bit of brown sugar in the sauce, and there is sugar in ketchup. I did less sugar and ketchup than it calls for, and added more honey and some agave nectar. It's fun to play around with these things!

Honey Balsamic Meatballs
from www.iowagirleats.com

For the meatballs:
1/3 cup uncooked quinoa, rinsed well
2/3 cup water
1 lb lean ground beef
1 egg, whisked
1 large shallot OR 1/2 small onion, grated or minced
2 garlic cloves, minced
1 Tbsp Worcestershire sauce
1/4 tsp dried thyme
1/8 tsp dried rosemary
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup browns ugar
1/4 cup honey
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 tsp garlic powder
salt and pepper

Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan. Stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until suace is thick and has lost its vinegary bite, stirring every so often.

Meanwhile, combine quinoa and water in a small saucepan. Bring to a boil (lid on) and turn heat down to medium-low, and then cook for 10 minutes. Fluff with a fork then cool slightly.


Preheat oven to 400F. Line a baking sheet with foil. Place a cooking rack on top and sqray very well with nonstick spray. Set aside. (I didn't have a cooking rack that would fit on my baking sheet, so I just lined a large casserole dish with foil, and sprayed it well with olive oil.)

In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine. Add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment. This will give you 24 meatballs. (I got a few extra because I wanted to make them a tad smaller) Place on prepared cooling rack. Bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to the sauce and serve! You could also transfer them into a crock pot set to 'warm' if you are doing a potluck/hockey game/party type of night.

I hope your return to school is seamless and a breeze! I, of course, miss you terribly and can't wait until our next visit!

So much love,

Quinoa 'Fried Rice'

Dear Jess,

I am finding my new routine. Alice has a few naps a day, and I am able to identify when she needs one. Due to her sleeping at night time, this gives me time to get things done around the house (as I normally don't need to nap myself anymore) and cook more often!

Today's recipe came from the Internet. I haven't done anything with ginger in a while, and you know how I love quinoa! It turned out just how I wanted it. The only thing I will change next time, is I will use another egg.

Enjoy!

Quinoa 'Fried Rice'
from www.domesticsuperhero.com

2 tbsp olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8oz mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa (I cooked mine with chicken broth)
1 tbsp grated fresh ginger
3 tbsp soy sauce
2 green onions, sliced
Sriracha, for serving (optional)

1. Heat 1 tbsp olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

2. Heat remaining 1 tbsp olive oil in a large skillet or wok* over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly**, until vegetables are tender, about 3-4 minutes.

4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

5. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

6. Stir in green onions and eggs.

7. Serve hot with a drizzle of Sriracha, if desired.

* I just used my large pot, and put it on medium heat.
** If you're using a large pot like I did, it is not as crucial to stir constantly throughout the recipe.

I was quite pleased with the flavour. Like I said earlier, I will add another egg next time (3 eggs total).

I hope all is well!

Love,

Split Pea Soup

Dearest of all Jessicas,

I miss you terribly. My heart aches when I think of you and Caitlin, and how none of us have seen each other in so long. I think we should all plan a "girls' weekend" over the March break! And since it's the March break, the "weekend" can be in the week! Thoughts?

Anyways. I am writing today to share a recipe (for the first time in quite a long time!) for Split Pea Soup. The story behind this one is as follows. Pork shoulders were on sale a while back for around ten dollars each (bone-in). I had just stocked my freezer with chickens, a turkey and a ham shoulder. I decided to pass this sale by. The next week however, they were approximately six dollars each! Huge 4lb+ Pork shoulder roasts! So I grabbed two. On Tuesday I roasted one in my oven (recipe to come when I roast the second one, as I forgot to take pictures of the final product...). My parents dropped by to see Alice. My mom reminded me that if/when I make stock out of the pork bone, I can make Split Pea Soup! How I managed to forget that's what you make with pork stock, I have no idea... but my Mom saved the day! Thus, yesterday, I ran to the bulk barn for split peas, and last night for dinner, we had Split Pea Soup. What a lovely soup on a blowing, snowing day! (Our snow banks on either side of our driveway are taller than our vehicles... looking out the window with a bowl of this bad boy is absolute comfort.)

Split Pea Soup
heavily adapted from www.foodnetwork.com

1 small onion, chopped
2 cloves of garlic, minced
1 tsp dried oregano
3 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
8 cups pork broth (made from your pork bone)
2 cups carrots, diced
1 cup sweet potato, diced
1 cup celery, diced
2 cups dried split peas (yellow and/or green)

1. Add onion, garlic, oregano, salt, pepper, and olive oil to a large pot. Simmer until onions are translucent. Add broth, carrots, potato, celery, and HALF the split peas. Bring to a boil and simmer uncovered, for 40 minutes, stirring occasionally.

2. Add remainder of split peas and simmer for another 40 minutes, or until your peas are at desired tenderness. Stir often, so nothing burns to the bottom of your pot. (The soup thickens quickly)

3. Serve!

I hope your winter is going well, and your students are little angels!

So much love,

Chicken and Pumpkin Soup

Dear Jess,

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

Second. Make this soup.

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

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

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

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

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

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

Remove from heat, and serve!

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

Have a great Thanksgiving!

Love,

Slow-Cooker Honey-Dijon Pork Roast

Dear Jess,

It has been too long since my last post! And I must apologize that it is another crock-pot recipe... but I have been loving two things these days: crock-pot meals, and soups. They're cheap, easy, and don't involve a lot of energy.

I am 28 weeks pregnant on Thursday. I am loving this stage, but am finding my energy gets zapped unexpectedly. This recipe I tried so I could save my energy for errands and house work today. I wasn't sure how I would like it, as I thought maybe the flavours would be too strong... but I'm thrilled with the results!

Honey-Dijon Pork Roast
adapted from www.food.com

3 lbs pork loin roast
1/3 cup honey
1/3 cup Dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon rosemary
1 cup beef or chicken broth
salt and pepper
2 -3 tablespoons marsala or sherry vinegar (highly suggested) (optional)
1 tablespoon cornstarch
3 tablespoons water

Place pork in crock-pot. Mix honey, Dijon mustard, garlic powder and rosemary. Pour over pork. Cook on low for 6 hours. 

Remove Pork from crock-pot and slice as desired. Pour liquid into a small pot. Add broth, salt and pepper, marsala or sherry vinegar (if using). Mix cornstarch and water and add to broth mixture. Simmer and whisk until thickened. 

Dinner is served! 

I served this with rice, and oven roasted carrots! (Toss chopped carrots in olive oil, salt, pepper, garlic powder and any other desired herbs/spices. Place in a baking dish. Cook in oven at 400 for 25-40 minutes, or until tender)

I hope your school year has started strong, and you are enjoying your class! 

As always, I miss you and can't wait to see you! Hopefully we can arrange something before the baby comes!

Love,

Dill Pickles and Pickled Beets

Dear Jess,

I had an amazing time at the market this morning! I picked up some pickling cucumbers, and some different coloured beets. I decided it's time to start my winter pantry. It is almost 3:00 in the afternoon, and I now have 9 large jars of pickles, and 4 medium jars of pickled beets! I'm off to a great start!

Dill Pickles
adapted from www.epicurious.com 
(I tripled this recipe)

8-10 small pickling cucumbers (about 3 pounds)
2 cups white vinegar
2 cups water
3 tbsp kosher salt
8 heads fresh dill
8 cloves of garlic
peppercorns 

Wash and trim your cucumbers.

Heat jars. (I either take them fresh out of the dishwasher, or heat them for 10 minutes in a 200 Degrees oven)

Combine vinegar, water, and salt in a saucepan and bring to a boil.

Remove jars from heat. Place 1 head fresh dill and 1 clove garlic into each jar; pack in cucumbers (if they're large, quarter them lengthways.) Add 1 more head of fresh dill and 1 more clove of garlic and a few peppercorns. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process for 10-15 minutes in boiling bath.

Tip: Garlic may turn blue or green in the jar. Nothing to be alarmed about. It is only the effect of the acid on the natural pigments in the garlic.

Pickled Beets
from Mustards, Pickles and Chutneys by Margaret O'Sullivan, Page 36

6 beets
1 1/2 cups red wine vinegar
3 tsp mustard powder
1 tsp salt
1 cup sugar
3-4 heads fresh dill (or 3-4 tsp dill seeds)

Cook the beets, with some stalk intact, for 15-20 minutes or until they are tender. Dreain, setting aside 1 1/2 cups of the cooking liquid. When the beets are cool, cut off the stalks and bottoms, then peel. Slice, then pack into warm dry jars.

Bring the vinegar and reserved cooking liquid to a boil, add the mustard, salt and sugar. Stir to dissolve the sugar and simmer for about 5 minutes. Add the dill to the jars with the beets, then cover completely with the hot vinegar mixture. Seal in a boiling bath for 10 minutes. Leave for a few days before using.

Next will be peach preserves I think! Hope your summer is going well!

Love,

Banana Almond Meal Muffins

Dear Sally, 

This is a recipe that you NEED to try.  I had some bananas in my fruit bowl that were past the point of eating and perfect for muffins. Usually I would make some regular muffins for Jesse or the neighbours, ones that I can’t eat but on THIS day I was being selfish. I found a recipe online for muffins using almond meal instead of almond flour. I had my doubts but once I tried them I was hooked. After eating three I had to walk out of the kitchen. This recipe is gluten free and vegan.

Banana Almond Meal Muffins

From minimalisbaker.com

Ingredients:

2 flax eggs (2 tbsp. flaxseed meal + 5 tbsp. water)

2 ripe bananas

3 tbsp. agave nectar, maple syrup or honey (not vegan)

3 tbsp. unsweetened vanilla or plain almond milk

1 tsp. pure vanilla extract

1 tsp. baking powder

1 cup almond meal

½ cup + 2 tbsp. oat flour

Optional toppings: chopped nuts, rolled oats

Instructions:

1.     Preheat oven to 350° and line muffin tin with 8 paper liners.

2.     In a large bowl, prepare flex egg by mixing flaxseed + water and letting it rest for a few minutes.

3.     Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.

4.     Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener.

5.     Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.

6.     Remove and let rest in pan for 5 minutes. Then cook all the way on a cooling rack.

7.     Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

When I made these I had 3 bananas so I just did one and a half times and I filled 12 muffin cups. I am serious when I say you have to make these. Jesse isn’t allowed to touch them and I am trying to pace myself. It may not fill your craving for pizza and comfort food but they are a really healthy snack.

Love,

 

Roasted Duck with Carrots and Apples

Dear Jess,

Ducks were on sale! Woot woot! I looooove duck! I was originally going to do it in my slowcooker. However, after dressing the duck and chopping the fruit and veggies, I realized that the duck was too big for the slowcooker. Thus, I did it in the oven. It made my house smell so heavenly, and after mashing some potatoes and making a gravy out of the juices of the cooked duck: dinner was a success!

Roasted Duck
adapted from www.justapinch.com

1 duck (fresh or thawed)
4 large carrotos, peeled
3 firm apples, peeled and chopped
2 springs rosemary
1 small bunch of thyme
1 lemon
1 small onion, peeled and quartered
1/2 cup melted butter

Preheat oven to 350F.

Place carrots, apples, salt and pepper (to taste) in the base of a large dish or roasting pan.

Remove giblets from inside duck and discard, or set aside for other use. Put quartered onion, whole lemon, rosemary and thyme inside your duck. Tie the duck, and rub with salt and pepper all over. Place duck on top of carrots and apples.

Place in preheated oven for 45 minutes. Spoon 1/4 cup butter over duck and continue baking for 45 minutes. Spoon remaining 1/4 cup butter over duck, and continue baking for 15 more minutes (or until internal temperature reaching 160.) Your duck should be a wonderful golden brown.

Carve and serve!

	I was also able to do some duck broth for the freezer! So exciting!
	As for my garden, it is going as well as could be expected. I am afraid in my morning sickness stage I wasn't able to water it as often as I should have. That being said, my carrots, radishes, beets, lettuce, herbs and cherry tomatoes are doing great! My peas seem to be suffering, but I am still hopeful of a come-back!
	Love,