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,

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,

Pulled Pork on Homemade 30 Minute Rolls

Jess!

Mmmmm that last post made me so hungry! It looks yummy!

This meal came about because Pork was way on sale, my husband loves pulled pork, and I needed a slow-cooker meal to be bubbling all day while I was out and about. I simply Googled 'best slow cooker pulled pork' and found this recipe at allrecipes.com. I made a couple changes to suit our taste, and when I came home... my house smelled like I had been slaving away all day! What a delicious, scent! That being said... I also got home to realize I didn't have any buns. Thanks to Google once more, I found this quick bun recipe at realmomkitchen.com. I got home at 4:45, and I was able to pull the pork, make the buns, grate some carrots and apples (for the sandwiches), set the table and clean up my mess all by 5:30! I will be making this meal again!

30 Minute Rolls
adapted from realmomkitchen.com
1 cup plus 2 tbsp warm water
1/3 cup extra virgin olive oil
2 tbsp traditional yeast
1/4 cup sugar
1/2 tsp salt
1 egg
2 cups whole wheat flour
1 1/5 cups white flour

1. Preheat oven to 400 degrees

2. In a large bowl, combine water, oil, yeast and sugar. Allow mixture to rest for 15 minutes. (The yeast will bubble a lot!)

3. With a dough hook, mix in salt and eggs* and whole wheat flour until combined. Add white flour 1/2 cup at a time.

4. Shape dough into 12 balls. Place them on a parchment paper lined cookie sheet and let rest for 10 minutes

5. Bake at 400F for 10 minutes until tops are golden brown.

*If you want to add any seeds (which I definitely will next time!) add at the same time as your salt and eggs.

Slow Cooker Pulled Pork
adapted from allrecipes.com
1 tsp extra virgin olive oil
1 (2lb) pork roast
1 extra large onion, thinly sliced 
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup veggie broth
1/2 cup brown sugar
1 tbsp prepared yellow mustard
3-5 tbsp Worcestershire sauce
1 tbsp chili powder
2 large cloves garlic, minced
1 1/2 tsp dried thyme


1. Pour your extra virgin olive oil into the bottom of you slow cooker. Place the pork roast into the slow cooker.

2. Sprinkle sliced onion on top of roast.

3.  Combine remaining ingredients into a bowl and stir well. Pour sauce mixture on top of roast. Cover and cook on High for 5-6 hours, or on low for 7-9 hours.

4. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

 

As I mentioned before, I grated up some carrots and apple to put on the sandwiches. I added salt, pepper and little cumin to this mixture. So satisfying!

I really hope we can arrange something for Saturday! Let me know your plans when you have them!

Love,

Maple-Garlic Marinated Pork Tenderloin

Dear Jess,

The weather today is so amazing! I just went for an hour long walk with a friend through the zoo. The sun was just warm enough to warm your back as your walking, and the air was just chill enough to turn your cheeks pink. So beautiful.

Yesterday I was at home thinking how long it had been since I made an actual 'meal' dinner for Jason... when I realized it has been too long! No Frills had Pork Tenderloin on sale, so I quickly looked up some tasty-looking marinades. I had 5-6 hours for it to sit in the fridge. Perfect!

Maple-Garlic Marinated Pork Tenderloin
adapted from this recipe

2 tablespoons Dijon mustard

1 teaspoon sesame oil

3 cloves garlic, minced

lots of fresh ground black pepper

2-3 tbsp low sodium soy-sauce 

1 cup maple syrup

1 1/2 - 2  pounds pork tenderloin

1. Combine mustard, sesame oil, garlic, pepper, soy-sauce, and maple syrup. Place pork in a large Ziplock bag and add marinade.  Chill in refrigerator for 5-8 hours. (You could also leave it over night if you want)

2. Preheat oven to 375F. Remove pork from marinade and set in a small oven-safe dish. Pour marinade over pork and cover with foil. Bake for 45-60 minutes.

This recipe is so delicious and so easy. Next time I will serve it with rice or potatoes. A little fresh ginger would be delicious added to the marinade as well. 

Love,

Jamie Oliver's Sher Ping Pancakes

Dear Jess,

On Mondays I do the grocery shopping. So on Sundays I always ask Jason, 'What would you like to eat this week?' He then goes through some cookbooks and picks one or two things he would like to have. I then add a third 'new' thing that I would like to try to make.

This week I was craving Sher Ping Pancakes from Jamie's America. That's right. I'm back to Jamie. I missed him and his creative food genius. I have, in fact, made this once before when I first got this cookbook. Probably just over 2 years ago. I made them the day Jason asked me on our first 'official' date. I remember I had trouble with the dough and was interested to see if I could do better. Also: they are delicious. Jamie says:

'Sher ping translates as "pan-cooked filled pancake," and they are one of the best things I've eaten in ages. A lovely lady from the north of China taught me how to make them at her food counter in the Roosevelt Food Court. It sounds like a cheat to explain how to make these pancakes, but it's well worth mastering, because you can swap the pork for other delicious fillings like chicken or seafood.' - Jamie's America, page 49

If you make these (which I definitely think you should) keep in mind that you will need the whole afternoon. The dough has to sit for a couple hours, and then after stuffing them they need to chill in the fridge for 20 minutes before you cook them.

I doubled this recipe and used whole wheat bread flour instead of white. (I know... risky... but it turned out so good!) I am going to try to freeze half of them and see how they turn out. (One single batch will make 8. A double makes 16.)

On last thing that is very important... I find you need way more water or less flour. You want your dough to be really stretchy. Whenever I do it exactly like the recipe it's always too dry.

Sher Ping Pancakes
from Jamie's America, Page 49

For the dough
3 1/4 cups white bread flour, plus extra for dusting (I used whole wheat bread flour)
scant 1 cup water
1/4 cup vegetable oil (I used Extra Virgin Olive Oil)
sea salt and freshly ground black pepper

For the filling
14oz ground pork, the best quality you can afford
a handful of finely grated white cabbage (No Frills didn't have any... so I used Savoy cabbage)
a small bunch of fresh cilantro, leaves and stalks finely chopped
a thumb-sized pieces of root ginger peeled and finely grated
4 scallions, trimmed and finely grated
sea salt
freshly ground Szechuan pepper (I used Cayenne pepper)

To serve
sweet chile or hot chile sauce
soy sauce
2 limes, cut into wedges

Make the dough by mixing the flour, water, vegetable oil, a bit of pepper, and a pinch of salt with a fork. Then use your hands to knead it until smooth and elastic. Cover it with plastic wrap and let it rest for a couple of hours.

When you're ready to make your pancakes, mix all your filling ingredients together in a large bowl. Use your hands to really scrunch everything together, and season well with a good pinch of salt and Szechuan pepper.

Dust a clean surface with flour and cut the dough into 8. Divide your filling into 8 even piles. Oil a sheet pan and your hands. Pick up a piece of dough and create a patty like a mini pizza about 4 3/4 inches across and 1/2 inch thick. (I just do it as thin as I can while pretending I'm making a pizza with Dad's secret recipe dough.)

Take one of your piles of filling and pop it into the middle of the dough. Pat it flat with your fingers, then slowly stretch the edges of the dough out, folding them back in over the pork mixture. Do this all the way around and, once closed, press down on the stuffed pancake with your hand. It should be about 1 inch thick and 3 1/4 inches across. (mine were wider because I find it easier than doing it on the frying pan...)

Do the same with the other 7 pancakes, then lay them on your oiled sheet pan and put them into the refrigerator for about 20 minutes or so. After that, get a large dry frying pan on a medium heat. Add a tiny drizzle of oil and lay each pancake, folded side down, in the pan. Gently push down on them with a spatula to flatten them slightly. Keep doing this until they're about 1/2 inch thick and about 4 inches wide. Be careful that the pan's not too hot, though, otherwise your pancakes will brown before they're properly cooked through.

After about 4 minutes you'll have a nice golden color happening, so turn the pancakes over, push them down lightly, and cook them for 4 minutes on the other side. Only push down once on this side. When they're golden and crisp, the meat will be perfectly cooked, but you can always break one open to check.

To serve, pour some chile sauce into one bowl and some soy sauce into another. Pop a few wedges of lime on the side for squeezing over, and dunk away in your sauces. These pancakes hit all the right spots!

So yummy!

I have so much to tell you about Spain! The trip was incredible (duh!) and I will post an entry all about the food we tried once I get all the pictures together! I have already tried to make a couple of them at home!

I love you and miss you. I hope we can get together soon.

Love,

Jamie Oliver's Dark Sticky Stew

Dearest,

I have been watching Sense and Sensibility and BBC's Pride and Prejudice. 'Dearest' is one of the great pet-names in Sense and Sensibility. So imagine I am addressing you with an English accent wearing a great bonnet and a dress with a frilly apron. It will have more of an effect.

Other phrases that have infiltrated my dialogue include: 'don't vex me!', 'make haste!', and 'capitol!' - all of course said in an English accent.

My meal last night followed this theme. I picked (yet another) Jamie Oliver recipe. It's called 'Dark Sticky Stew' and I believe it also sounds much better when paired with an English accent.

I'm not sure this one will make it in the binder. I really wish I could have found some Lamb to use as the recipe called for. I really believe it would have made it a little thicker, (I used pork tenderloin) which I think was Jason's main issue. He was hoping for something a little thicker. We also ate it straight out of the oven. I believe the left overs will thicken as any chili/stew/soup does overnight.

 Although it was actually quite tasty, I think it was too flavourful for this time of year. It would be better suited for a freezing blizzard day in January (if we are to ever get that weather again...) This recipe was mainly attractive because it was a blustery day and it looked so cozy. Also... it calls for half a pint of Guinness... my mind was made up pretty quickly once this fact was revealed.

This recipe fills your house with such savoury aroma and (other than the Guinness) the ingredients are quite humble and (including the Guinness) compliment each other quite well.

Dark Sticky Stew (Serves 6)
adapted from Jamie Oliver's Dark Sticky Stew, from Jamie's Dinners

1 1/2 lb Pork Tenderloin, diced
sea salt and freshly ground black pepper
1 small handful of fresh rosemary, leaves picked
2 heaped tablespoons flour
extra virgin olive oil
1 red onion peeled and roughly chopped
8 mini-bello mushrooms, torn in pieces (any mushrooms will do)
1 handful of baby carrots, cut in half
1 parsnip, peeled and grated
1 dessertspoon Marmite
2 heaped tablespoons pearl barley
1/2 pint rich ale (Guinness, Caffrey's, John Smith's)
1 pint chicken stock
3 Italian sausages, taken out of casing and chopped

1. Preheat your oven to 350F. Put your pork into a bowl and season well with a good pinch of salt and pepper. Finely chop your rosemary leaves and add to the bowl with the flour. Mix around so that the meat is completely covered. Fry the port in a couple tablespoons of extra virgin olive oil in a hot casserole-type pan - do this in batches so the pieces get a nice bit of colour, then remove from the pan and put to one side.

2. Turn the heat down, then fry your onion, mushrooms and carrots for about 5 minutes until softened and slightly coloured. Add the pork back to the pan along with the parsnip, Marmite, pearl barley, ale and stock. Bring to the boil and then simmer for 20 minutes while you prep your sausages. Just before the stew goes in the oven, add the sausage. Then place a lid on or make a cartouche*, wet it and tuck this over the pan. Cook for around an hour.

3. Serve with some crusty bread! 

*A cartouche is simply a piece of parchment paper cut to the size/shape of the top of your pot. You simple cut it out, wet it with some water, and place it on top of your stew instead of a lid. 

I was also stoked because I was able to use my brand new Lagostina pots! I actually got them for Christmas a couple years ago but have never used them. They have been taunting me for long enough! We took the convenient opportunity to move them from my parents' house to Jason's (our future home). It was a dream cooking with this pot! I love everything about all of them. The shape, the way the food stirs in the bottom, the way you can see your reflection in the side, how they are oven safe (an important fact for this recipe), how they react immediately to any heat adjustments, how they all match, how they all have glass lids, how the handles don't get hot when using them on the stove, and how they're mine!

I hope all is going well. I miss you dearly, but am comforted by knowing I will see you in a couple weeks! Both our weddings are creeping up on us. I believe we need to do a Skype date soon. Let me know what time works for you!

All My Love,

Pork and Vegetable Stovetop Stew

Dear Jess,

What busy times we live in!

As you can guess, each time I go to make a meal these days, my eyes scan recipe after recipe looking for the 'preparation time' and 'cook time'. If it takes more than an hour... no way!

Jason picked up this calendar somewhere... maybe in the paper? Or at a grocery store? With the Food and Drink Magazine? The main point I would like to make about this specific calender is that it was free. Other things it has going for it are: it's pretty, well designed, has pretty food pictures, and it contains one recipe each month that is made of Ontario ingredients. I think I will try to make each month's recipe as we flip through it this year.

January ended up being: Pork and Vegetable Stovetop Stew

The recipe actually called for dried rosemary and thyme... but you know how I love my fresh herbs! When Jason and I get settled into our place, I hope to have a big fresh herb 'garden'. Whether it's a window-box or something a little more elaborate, I don't really care. So long as they are growing in my house.

What I ended up with was a very tasty, fresh and simple dish that takes 15 minutes to prep, and 30 minutes to let sit and simmer while I enjoyed a lovely glass of red wine. Easy!

Pork and Vegetable Stovetop Stew
adapted from the Ontario Food Calendar 2012, January
1 tbsp whole wheat flour
2 tsp fresh thyme leaves
1/2 tsp salt
2 tsp fresh rosemary
1/4 tsp fresh ground black pepper
2 tbsp vegetable oil
12 oz/375 g Pork Tenderloin, cut into 1-inch cubes
1 Sweet or Spanish Onion
2 cloves of garlic, minced
1 medium Sweet Potato, pealed and cut into 1-inch cubes
2 cups low sodium chicken or veggie broth
2 large Parsnips or Carrots, pealed and cubed (1/2-inch)
2 tbsp chopped fresh parsley (optional)

1. Combine flour, thyme, salt, rosemary, and pepper. Toss pork in mixture. Lightly coat a frying ban in oil over medium heat. Add pork and cook until lightly browned, about 5 minutes. Remove to plate.

2. In a medium sized pot, add a dollop of oil. Stir in onion, and garlic, cook until lightly softened, about 3 minutes. Stir in broth and bring to a boil. Add sweet potato, parsnips and pork; cover and bring to boil. Reduce heat and simmer until pork and vegetables are tender, about 25 minutes. Serve sprinkled with parsley (or fresh Thyme).

The biscuits and salad were from my mom. They were delicious! She has mastered the 'Red Lobster Biscuit' and her berry, nut, cheese, greens and balsamic salad is to die for! What a treat!

I can't wait until our next Skype date! I have so much to tell you. I miss you and love you so much. I hope you are not too stressed with everything. Please (again) let me know if/when you need me to do anything! 


So Much 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,

Burgers with a Spanish Flare

Dear Jess,

The summer heat has arrived. I love it. I love basking in it, running in it, doing yoga in it, swimming in it, playing in it and eating in it. All of the winter frost has been melted out of my being for the next few months. AWESOME.

As you know, the summer issue of LCBO's Food and Drink has been released. I saw it the other day when Jason and I were picking up a bottle of red wine. There it was. Sitting in great big piles on the counters by the exit door. I snatched one so fast that Jason didn't even notice until we were on our way back home. I had it out of it's wrapper and my nose stuck between the pages before he even got into the car. Again... AWESOME.

I found a few that I wanted to try, but like every year I figured it would be pushed into the corner of someone's living room and forgotten. I made a decision to forbid that from happening! So when Rachel, Jason and I were sitting around on a Sunday night wondering what to have for dinner, I knew it was time.

Out came the magazine, one post-it and a pen. One short list and a quick trip to the grocery store gave us all the ingredients we needed. Half an hour later we were pigging out on the best burger any of us have ever tasted so far. Please, make these burgers at least once before you die. They are not the cheapest to make, but holy moly is it worth it.

 

The Olé Burger

4 thin slices of serrano ham (we used black forest ham)

Saffron Mayo

1/4 tsp crumbled saffron threads

1 tbsp warm water

1/2 cup mayonnaise

Burgers

3/4 lb uncured (raw) chorizo sausage

3/4lb ground pork or chicken (we used chicken)

1/4 cup finely chopped fresh parsley

1 tbsp finely chopped fresh thyme leaves

1 tsp sweet smoked paprika

1/4 tsp each kosher salt and black pepper

3oz (90g) Manchego cheese, thinly sliced

4 onion buns (we used one-buns)

washed and dried Boston lettuce leaves (we used spinach)

2/3 cups drained sliced roasted peppers

1. Preheat oven to 400

2. Lay ham slices in a single layer on a parchment-paper-lined baking sheet. Place a second piece of parchment paper over ham and top with a second baking sheet. Bake for 8-10 minutes until ham is crisp. Let cool on a wire rack set over a plate.

3. In a medium bowl, sprinkle saffron over warm water. Let stand for 15 minutes. Stir in mayonnaise until well combined.

4. Slit sausage skins and crumble sausage meat into a large bowl. Add ground pork, parsley, thyme, paprika, salt and pepper, and mix gently but thoroughly until well combined. Form sausage mixture into 4 even-size patties about 1/2 inch thick. With the heel of your hand, make an indentation in centre of each patty (this helps burgers cook more evenly).

5. Preheat barbecue to medium.

6. Cook patties on well-oiled grill for 10 to 12 minutes, turning once. Just before burgers are ready, top each burger with one-quarter of Mancego cheese. Split onion buns in half horizontally and toast, cut-side down, until golden.

7. Spread bottom halves of buns with saffron mayo. Top with Boston lettuce leaves. Add a burger to each bun, along with roasted peppers and a slice of serrano ham. Replace tops of buns.

Things are slowly getting checked off my list of things that need to be completed this summer. Though there are so many more to do, I am confident it will all be wonderful.


I love you and miss you,
Sally

Flatbreads, Green Chili and Lemon Loaf

Dear Jess,

What a week! Between packing, working, Christmas shopping and everything else that fills the hours of my days it's amazing I find time to breathe! But what a ride it is!


I picked these three recipes for a few reasons. All of them fall under the category of 'I have never tried this before' and 'The ingredients are not expensive.' It as been snowing (as you know) and both Jason and I wanted something warm and cozy. I made two loaves of Lemon Bread. One for me to go with my evening tea, and one for Amber for Christmas. (I have been making a lot of my Christmas presents this year!)


There were a few hiccups along the way, but it all turned out to be delicious none-the-less.

Navajo Flatbreads and Green Chili, Jamie's America, Pg 139, 165

Navajo Flatbreads
From Jamie's America
Scant 5 cups white bread flour, plus extra for dusting
1 tsp salt
2 heaped tbsp baking powder
optional: 1 tsp dried herbs or spices, such as thyme, parsley, sumac, or crushed fennel seeds (I used basil)
1/3 cup olive oil


Mix your flour, salt, baking powder, and herbs or spices (if using) in a large bowl, using a fork. Make a well in the center, then pour in the olive oil and about 2/3 cup of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's too dry.* Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.


Dust your hands and a clean worktop with flour and kneed the dough with your hands until it is smooth and elastic. This will take 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.


Divide your dough into 10 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten it slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand - each flatbread should be about 1/2 inch thick.


Normally the flatbreads are cooked as you're making them. You can do this on a grill or in a nonstick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside - you want them to puff up with a nice bit of golden colour. Keep them warm in a basket covered with a dish towel until you're ready to serve them.

*I found I needed a LOT more water... Don't be shy to add water, or else it will fail to stick together.

Green Chili
From Jamie's America
Olive oil
1 3/4 lbs ground pork
1 tsp dried sage
sea salt and black pepper
2 onions, peeled and roughly chopped
3 cloves garlic, peeled and thinly sliced
2 green bell peppers, seeded and roughly chopped
6 small green chiles, roughly chopped
4 large, ripe red tomatoes, chopped into small chunks
1 romaine lettuce, leaves washed and spun dry
a small bunch of fresh mint
4 scallions
optional: 1 lime, sour cream or natural yogurt, to serve


Put a large saucepan on a high heat and add a little olive oil. Add the ground pork, dried sage, and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, bell peppers, and chiles, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it's supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don't add too much water.*


Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and thinly slice your scallions.

Put a flatbread on your plate/in your bowl. Put down some romaine lettuce. Ladle your chili on the lettuce, and top with scallions, mint and sour cream (if you choose, I only topped with scallions)

*I put too much water in... well, I put half a glass of water in, but it was too much. Next time I might not bother with the water, as I found the tomatoes created a lot of moisture.

 

Lemon Yogurt Loaf
From Canadian Living Magazine, September, 2010, Page 141
1 1/2 cups all-purpose flour
1 3/4 tsp baking pwder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1 3/4 tsp finely grated lemon rind
2/3 cup plain yogurt
3 eggs
1/3 cup olive oil


Syrup:
3/4 cups icing sugar
1/3 cup lemon juice


In bowl, whisk together flour, baking powder, baking soda and salt.


In a large bowl and using fingers, rub sugar with lemon rind. Whisk in yogurt and eggs; whisk in oil. Stir in flour mixture in 2 additions. Scrape into greased loaf pan (8 by 4-inch.)


Bake at 350 until tester inserted in centre comes out clean, 40-45 minutes. Let cool in pan for 5 minutes. Remove from pan; place on small tray.


In a small bowl, whisk icing sugar with lemon juice until dissolved. Brush over top and sides of loaf, moving loafe around to absorb excess liquid. Let cool on rack.*


*I totally messed up the 'syrup'... I added WAY too much lemon juice, so I just kept adding icing sugar until it looked thick enough. Also, I didn't have a whisk or anything that would properly mix the sugar with the lemon juice, so I got chunks of icing sugar which sort of look gross, but the whole thing tastes amazing!



I hope your week is going well! I can't wait to see you tomorrow night for dinner. I will miss you so much when I move. Although I am very excited to be within a community again. I never thought I would miss it so much. I know you know that I love you. Have a very Merry Christmas, babe. 


I love you,
Sally