Creamy Parsnip Celery and Apple Soup

Dear Jess,

My days lately have been fairly uneventful. But I am thankful for the time to meditate. I still love how things happen that you can't explain. I love that we don't know what is to come next. I love that all surprises are unexpected. This soup is a good example. Caitlin came last minute for a visit, which meant she was able to accompany me on my hair appointment last week. There, we were looking through some magazines while waiting for my hair to colour, and I found this soup. I took a picture of the recipe with my phone, and remembered it only yesterday. This was perfect timing, as I was planning on doing groceries.

I made this soup yesterday but was unsure as I was not feeling well and my senses were a little off. I believe when Jason came home I said 'I made a weird soup, baby... I'm not sure about it.' We went on a date and I didn't think about the soup until I went to make my lunch today. I decided to give it a chance.

Today, (to my utmost pleasure!) my lunch included:

Creamy Parsnip Celery and Apple Soup
from a magazine in Van Gogh Design Hair and Spa
(I think it was Everyday Living, December 2012)

2 tbsp unsalted butter
1 leek (white and light green parts), washed and sliced
1/4 tsp ground ginger
Pinch salt
1 lb parsnips, peeled and sliced
3 ribs celery, sliced
1 granny Smith apple, peeled, seeded and chopped
3 cups sodium-reduced chicken broth
3 cups water
1/4 cup whipping cream (35%)
2 tsp Dijon mustard
2 tsp cider vinegar

1. In a large pot, melt butter over medium heat, cook leek, ginger and salt, stirring occasionally until softened, about 8 minutes.

2. Stir in parsnips, celery and apple; cook, stirring occasionally, for 3 minutes. Add broth and water; bring to boil. Reduce heat and simmer until parsnips are tender, about 20 minutes. Let cook for 10 minutes.

3. In batches in blender, puree soup until smooth; return to pot. Sitr in cream, mustard and vinegar; reheat to serve.

I must have been distracted while making my list, as I forgot to add celery to my list. Never fear, I had some carrots which I added instead. I'm sure celery would be delicious, but the carrots were tasty as well.

I am so excited to see you in a couple days! I hope your preparations are going well.

So much love,

Sunday Snack: Tuna Patties with Garlic, Lemon Aioli

Dear Jess,

It was so wonderful to see you the other night, even if it was for only a couple hours. I cherish our 'snuggle' times.

My plan today was to make Jamie's Shortbreads. As it turns out, I had to wait for my butter to come to room temperature before I could start. Thus, I tried this quick little number. It comes from a cookbook that my mom picked up at Costco called Everyday Paleo Family Cookbook. It's part of a new 'eating lifestyle' that is fast spreading. I like the concept as it falls in with eating whole foods, and cutting out refined sugars, flours and preservatives. I guess it's not so much new as 're-invented'. It has recipes for all sorts of dressings, mayo, ketchup, BBQ sauces etc. This book is beautifully put together, with an index of the names of the recipes paired with a picture of it! I have made my grocery list to include a couple meals from this book.

I can still taste this one! Jason and I just finished eating it 10 minutes ago. I didn't have high hopes for it, as it looked too simple to be delicious. I was (happily) wrong.

 
Tuna Patties with Garlic, Lemon Aioli
From Everyday Paleo Family Cookbook
3 cans of Tuna packed in water and drained
2 eggs
1/2 tsp dried dill
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp coconut oil

1. Mix the tuna with eggs, dill, salt and pepper.

2. In a large skillet, heat the coconut oil over medium to meium-high heat. make sure the oil is nice and hot!

3. Form the tuna mixture into 11-12 small, slightly flattened patties and cook in the hot oil for 2-3 minutes per side.

4. You will not be able to fit all 11-12 in your pan at the same time, so you might have to add more oil for each batch. Make sure the patties are brown before you flip them so that they hold together! Serve with my Simply Coleslaw (p. 202) and topped with Garlic Lemon Aioli (p.72).

I'm sure you understand the benefits of coconut oil. I love that you can use it on medium to high heat with no fatty, unhealthy things happening to the oil, or your food. (It is expensive, but I wait until the Bulk Barn has a sale.) It created a really nice 'deep-fried' browning on the patties. So long as you leave them long enough these patties do stay together. 

Fortunately, we had just come from my mom's last night with some left over coleslaw, so I just pulled that out of the fridge. I haven't made my own mayo yet, so I simply used some olive oil mayo, minced garlic, and lemon juice for the aioli. Just keep mixing until the flavour is where you want it!

I also realized you didn't take Beauty and the Beast with you! I will try to remember to bring it for you Christmas party.

Lots of Love,

Jamie Oliver's Chicken and Leek Stroganoff

Dear Jess,

What a busy last couple of weeks! Fortunately, I have today off. This means I have time to write this small little post.

I made this recipe quite a while ago. Jason wasn't a huge fan because of the mushrooms, but I truly enjoyed it. It is simple and comfortable, and you know how I feel about cooking with wine!

Chicken and Leek Stroganoff
From Jamie's Food Revolution, Page 34
(Serves 2)

3/4 cup long-grain or basmati rice (I used long-grain brown rice)
1 large leek
a big handful of crimini or oyster mushrooms (or your favourite kind)
2 chicken breast fillets
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1 1/2 cups heavy cream (I used 5%)
1 lemon

1. Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package. Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little-finger-size pieces.

2. Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water; and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.

3. Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.

I love you and miss you! I hope your kindergartens are doing well, and you're not overwhelmed with is all. I can't wait to see you again!

So much love,

Light Chicken Salad

Dear Jess,

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

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

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

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

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

Enjoy!

Love,

Kale 'Chips'

Hello again!

I just wanted to share this little tid-bit of a recipe with you. It's nothing fancy, but they surprised me.

For a couple weeks now I have been hearing whispers about these 'Kale Chips'. That's right. Chips apparently made from kale. And I don't mean processed Kale. I mean Kale chopped and baked from your garden...

I had to try.

Kale Chips
Click here for recipe source

Kale
Olive oil
Salt

Preheat your oven to 325F.

With scissors, cut the sides (the leafy part) of the Kale from the stem. You don't want any of the center stem included. Cut the leafy parts into bite-sized pieces (or a little bigger because they shrink in the oven) and put them in a bowl. Toss with a tiny drizzle of Olive Oil (about 1 TSP), Salt and whatever other seasonings you want (I did Paprika.)

Lay on a non-insulated baking sheet lined with parchment paper.

Bake in oven for 5-10 minutes until crisp but not burnt! (I burned my first batch because I was not watching close enough... luckily I still have a tone of Kale in the back yard!)

Remove them from the oven and let cool slightly. Transfer to a bowl and eat them! Eat them all! They are so addictive!

That being said... I will not pretend to think they are a good substitute for chips. Jesse won't be impressed if you give him these instead of some Ruffles... however for the ladies, it is a nice little 'munchy' snack.

Have a good long weekend!

Love,

Healthy (and Delicious!) Cookies

Dear Jess,

Words cannot express how much I long to see you. I feel like we have so much to catch up on and share with each other.

Today has been lovely. It has been a wonderfully sunny and breezy day. I have all my windows wide open and fresh air is seeping into my house. This inspired me to browse my cookbooks, and within one I found an intriguing recipe that I had to make to see if it was any good. The result: success!

I found this one in the Quinoa 365 The Everyday Super Food cookbook that my mom picked up for me from Costco. Well... truth be told... I'm not sure it was for me... but it has ended up in my kitchen... so I'm going with it!

On page 131 you will find a recipe for Healthy Cookies. The only part of this recipe I don't like happens to be the name. They should be called Energy Bites or something a little more attractive. I, however, did not write this book. And thank goodness too, because I never would have been able to think this puppy up! As you already know, Quinoa is full of so many good things (it's a full protein, and a big source of fibre etc etc) that to add even more good things to these cookies is just a bonus! I look forward to sending these in Jason's lunch. They promise to give him lots of energy for his laborious days.

Healthy Cookies
from Quinoa 365, page 131

2/3 cup water
1/3 cup quinoa
1 cup butter, softened
1 1/3 cups packed brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/4 cups quick-cooking rolled oats
1 cup flaked unsweetened coconut
1 1/3 cup sunflower seeds, unsalted
1/3 cup flax (ground or whole seeds)
1/3 cup sesame seeds

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350F. Grease a large baking sheet, or line it with parchment.

Cream the butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.

Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flax and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well mixed. Roll the dough into 1 1/2 inch balls. Place 2 inches apart on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Bake on the center oven rack for 8-10 minutes, until the bottoms are light brown. Allow the cookies to cool completely on the baking sheet. Store the cookies in a sealed container in the refrigerator for up to 1 week.

My house smells so good right now from these little darlings. (That's right... I couldn't wait another moment before sharing it with you... the last tray is still cooling behind me.) So easy. So yummy. Such a good idea.

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,

Perfect Eggs for Brunch

Dearest Jess,

This weekend was my mom's surprise 50th birthday party! It went off without a hitch! There was Line Dancing and food, and laughing and contests and the unveiling of the website! So much fun!

On the Friday we had smuggled Bill and Caitlin into Peterborough without Mom knowing. We all stayed at Jason's house for the night. On the Saturday morning Kristy and Steve joined us for breakfast. They brought seasoned home-fries and bacon, and we provided the eggs and fruit salad (and of course coffee and tea.) I found these on Pinterest and made them on Christmas morning this past year. I think the original source was a blog called Snacking in the Kitchen. Unfortunately, I never got around to sharing them on this blog, so this time I made sure I got some pictures!

The first time I tried these I was sure they would stick to the pan and get all messy and no fun. Much to my surprise and delight they turned out exactly the way they said they would! They bake nice and fluffy, they are full of flavour, they are easy to adapt to the tastes of your guests and they look super cute on your plate! (I think the last time I was surprised like this was when I made Juicy Chicken Thighs, and Stuffed Tomatoes.) This is in my binder, and I plan on repeating it often.

Broccoli and Sausage Egg Muffins  (Makes 12 muffins)
1 lb Italian Sausage
1 cup broccoli florets, cut into small pieces
2 scallions (green/spring onions)
8 large eggs
1/4 cup milk
1/2 tbsp olive oil
1/2 tsp baking powder
salt and pepper to taste
Freshly grated Parmesan Cheese as needed

1. Preheat oven to 375F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli and scallions.
3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil. Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle the Parmesan Cheese.
7. Bake for 15-20 minutes.

It is so easy to 'alter' these. You can basically put whatever you want in it. Instead of sausage and broccoli you could do corn, chili powder and cumin; chopped spinach, basil and tomatoes; bacon and cheddar; black beans and salsa... the list is endless!

Seriously. Make these. If you never make anything else in your whole life... make these!

I love you and can't wait to see you next. I hope your house is coming along nicely! I'm sorry we can't come and see it yet... hopefully soon you will be able to give us a tour!

Love,

Jamie Oliver: Grilled Fillet Steak with the Creamiest White Beans and Leeks

Dear Jess,

I have made a binder. It contains all the recipes I have made that I would make again. I got tired of searching through dozens of magazines trying to find a recipe I had used months before. Now I can rip out the recipes and tuck them safely into my organized binder. Yesssssss.

What I made today will go in said binder. The steak was pretty straight forward... you can season it with whatever you want and cook it to your liking. The Lima beans and Leeks are what I am excited about. They are so soft and comforting. They make your kitchen smell amazing and you get to put white wine in them! Mmmmm, delicious. (Please excuse the brown plate... it does not compliment the meal very well, but it was all I had to work with...)

Jamie Oliver's Grilled Fillet Steak with the Creamiest White Beans and Leeks (Serves 4)
adapted from Cooking with Jamie
4 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
a knob of butter
a wineglass of white wine
1lb 2oz good-quality canned lima beans, drained and rinsed
2-3 tbsp Greek yogurt
sea salt and freshly ground black pepper
7oz well-marbled fillet steaks (Can be any steak you like)
optional: The juice of one lemon

1. Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to a boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Remove from heat. Add the Greek yogurt and salt and pepper. 

2. Grill Streak to your liking. Optional: squeeze lemon juice over steak and beans before serving.



I think next time I might add some spinach or kale to the mix. But honestly... the way it is... so good! 

I hope your weekend was enjoyable. The weather was spectacular! I haven't worn a jacket since Friday!

I love you,

Chicken Noodle and Vegetable Soup

Dear Jess,

I have found myself not feeling top notch over the last few days... so my appetite hasn't been it's usual open-minded self.

Jason and I were checking out from Sobeys and I absent-mindedly picked up their 'Inspired' free magazine. I never have a lot of luck finding good recipes from these, but for some reason (probably because it's free) I always pick one up when I spot them. Today I am thrilled I did. Normally, my biggest beef with this particular publication comes down to there being more frozen food product placement than recipes. This issue (Spring 2012), however, seems to have a few tasty surprises.

The one we had for lunch today is found on page 40. It caught my attention because it has chicken, noodles and broth. Yes. Chicken Noodle Soup... with veggies. They call it: 'Noodle Soup with Chicken and Vegetables', I call it 'Chicken Noodle and Vegetable Soup'. Either way... it tastes delicious. They instruct you to cook your noodles separately from the veggies and chicken, and to then distribute noodles into four bowls... then the veggies... then the meat... etc etc. It seemed too annoying for no real purpose. Thus, I made it all in one big pot and it was yummy! Make this for sure! It's perfect for an upset tummy on a windy day.

Chicken Noodle and Vegetable Soup
adapted from 'Noodle Soup with Chicken and Vegetables' from Inspired Magazine(Spring 2012), Page 40
6 cups Chicken Broth
200g Chow Mein Noodles (I got Y&Y brand from The Bulk Barn)
1 large carrot, sliced into rounds
1 red bell pepper
1 cup broccoli, cut into 1 inch pieces
The breast meat from one ready-roasted chicken, ripped into thin pieces
4 green onions, sliced
2 tbsp low-sodium soya sauce
2 tbsp sesame oil
1 cup bean sprouts
optional: 1 tsp red chili flakes

1. Add chicken stock to a large saucepan and bring to a simmer. Add carrots, peppers and broccoli to the simmering stock and cook 2-3 minutes or until vegetables are tender.
2. Add Chow Mein Noodles and cook for 3 minutes (or as long as the noodles need to cook.) Remove from the heat.
3. Add chicken, green onions, soya sauce, sesame oil, bean sprouts and chili flakes. Mix well and serve!

Seriously. This soup is such a comfort and really, despite it's simplicity, is quite tasty.

I hope everything is going smoothly even if it is crazy busy. I love you and miss you and can't wait to see you again soon!

So Much Love,

Like Mama Used to Make

Sally,

I laughed today when I signed in cause I was just about to post this and I saw yours. The Chicken and Vegetable Soup looks amazing! I am sure that will be a winner next windy day.

Jesse and I are finally starting to feel settled in the house and now we have to joy of deciding what to fix or change next. Yay March Break!

We normally have a dinner date night on Saturdays. Sometimes we go out for a change but I was feeling 'wifie' yesterday and decided to make some down home cookin! My mom always used to make us Chicken Parmesan when I was younger. She used only the best technology to cook the chicken - the microwave - but I decided to try frying it in a pan with Crisco as the grease of choice. If you are cringing at the choice of cuisine don't worry, I didn't eat the chicken. Jesse loved it though. I threw in some mashed potatoes and veggies and cheese sauce and we had a meal!


Chicken Parmesan

2 boneless, skinless chicken breasts
1 1/2 cups Italian bread crumbs
3 eggs
1/4 cup milk
1 cup grated cheddar cheese
1/2 cup tomato sauce

Clean the chicken breasts and lay flat on a cutting board. Using a meat tenderizer, beat the chicken until it is about 1/2 inch thick. Beat your three eggs and mix with the milk. Dip your chicken into the egg mixture. Transfer into the crumbs and then dip back in the milk. Dip into the bread crumbs one more time and transfer to a warm frying pan with Crisco in it. Cook the chicken breasts on the first side and then flip. Cover the cooked side of the chicken breast with tomato sauce, Italian seasoning and cheese. Cover and cook until chicken is no longer pink in the center.

Cheese Sauce

2 tbsp. butter
1 tbsp. flour
salt and pepper to taste
1 cup milk
1 cup shredded cheddar cheese

To make the cheese sauce I start with melting the butter over medium heat in a small saucepan. Add the flour and whisk constantly. It will form a paste. Add milk in very small amounts, making sure all of the liquid is incorporated before adding more. Once all of the milk has been added season with salt and pepper and stir. The liquid will come to a boil. When it does add the cheese and let the liquid thicken. Pour over your veggies and enjoy!

The recipe came out of my head so if I am missing something just improvise. I can't wait to see you on the weekend and I hope your delicious soup made you feel ALL better.


Love,

Kickin' Chicken: Chicken Thighs with Peanut Sauce

Dear Jess,

Jillian Michaels kicked my butt this weekend.

Let me explain... Jason and I went to my cousin Rebecca's house so Jason could help her husband chop and stack wood (at least I think that's what they did... I hung out inside with all the girls!) We got there around 10:30, and by 11, Rebecca and I were starting to sweat. I knew half way through that I would not be able to move for a couple days... and I was right! Thus, first thing on Tuesday I went and picked up the DVD (Jillian Michaels 'No More Trouble Zones')! Today is my first day of ascending and descending stairs with no pain. Today will also be the second time I do the DVD workout.

This recipe I did quite a while ago. It's another really quick and very simple one. You can do it with chicken thighs or breasts. I used thighs because they're so delicious and cheaper than breasts. It's not anywhere near what Jamie Oliver would do, but for a quick, no-mess, low maintenance meal... it got my attention. You can make it spicy depending on what salsa you use. You could also throw in some chili flakes if that tickles your fancy. I will most likely be making this again!

Kickin' Chicken (6 servings)
from Eat Shrink and be Merry, by Janet and Greta Podleski

3/4 cup bottled light peanut sauce
1/2 cup medium or hot salsa
1/4 cup chopped, fresh basil leaves

1. Preheat oven to 400 F. Spray a 9x12 inch baking pan with cooking spray. Arrange chicken thighs in the pan in a single layer. If you're using breasts, cut them in half to make them fit the pan if necessary.

2. Combine peanut sauce, salsa and basil in a bowl. Pour over the chicken evenly and make sure all pieces are well coated with sauce. Bake, uncovered for 40-45 minutes for thighs, and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.

3. To serve, arrange chicken on a platter and pour the sauce from the pan over top.

I had diced and froze some squash earlier in the month. I steamed it and mashed it with a little greek yogurt! Very yummy!

I hope all the planning is going well! I miss you (as always) and can't wait to have a Skype date! You are a remarkable woman and I am proud to call you my friend.

Love,

Tasty Spaghetti

Dear Jess,

The other night I was craving Spaghetti and Meatballs. The problem I had was the meatballs. They take a long time to make. You have to soften whatever veggies you put in them... let them cool. Mix them with your meat and spices... let them sit in the fridge for 30 minutes... bake them for 30 minutes... then let them sit for another 20 minutes! Now, when you're a hungry girl this just does not work. So I picked a meatball recipe that looked delicious and turned it into a sauce instead! It turned out to be very pretty, and quite tasty.

Tasty Spaghetti
Adapted from Canadian Living

2 tbsp (25 mL) extra-virgin olive oil
2 onions, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) ricotta cheese
1-1/4 tsp (6 mL)  salt
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL ) each ground cinnamon,  cloves and nutmeg
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) Parmesan cheese

16 oz (500 g) lean ground pork
1/2 cup 125 mL ) dry red wine (or chicken stock)
1 can (28 oz/796 mL) diced tomatoes
1-1/2 cups (375 mL) crushed canned tomatoes
1/2 cup (125 mL) coarsely chopped  fresh basil (or 2 tsp/10 mL dried)
1/4 tsp (1 mL) granulated sugar
1-1/2 lb (750 g) whole grain spaghetti

1. Cook spaghetti according to package instructions.

2. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Add ground pork and simmer until fully cooked. Add ricotta cheese, salt, pepper, cinnamon, cloves and nutmeg and Parmesan cheese. Stir and cook for another minute. Add wine, diced tomatoes, crushed tomatoes, parsley, fresh basil and sugar. Bring to a boil. Simmer on low for 20 - 30 minutes.


3. Serve your sauce on top of the noodles. Garnish with Parmesan if desired. 



I can't wait for our next Skype date! 

Love,

Jamie Oliver's Spaghetti with Shrimp and Arugula

Dear Jess,

I have been thinking about you a lot lately. I miss you. I am so excited for our upcoming adventures on the 3rd.

Jason has been wanting pasta for about the last... 14 months. I don't eat a lot of pasta because I find it too heavy. So when I was craving spaghetti I ripped open my copy of Jamie Oliver Italy and scoped the pasta pages for inspiration.

I found: Spaghetti con Gamberetti e Rucola (Spaghetti with Shrimp and Arugula). I think any recipe where I get to cook with alcohol is my favourite. There's something about the aroma that jumps out of the pan at you... there is just nothing else like it. So when you add some sun-dried tomatoes, hot peppers, shrimp, garlic, lemon and fresh arugala to white wine... mmmmmmmmmm.

Spaghetti con Gamberetti e Rucola
From Jamie's Italy
1 lb. dried spaghetti
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
1-2 dried red chilies, crumbled
1 lb. peeled raw large shrimp (If you're using frozen, make sure they are completely thawed)
1 small wineglass of white wine
2 heaping tbsps sun-dried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
zest and juice of 1 lemon
2 handfuls of arugala, roughly chopped (I used way more than this)

Cook your spaghetti in a large pot of salted boiling water according to the package instructions. Meanwhile, heat 3 good glugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili. As the garlic begins to color, add the shrimp and saute them for a minute. Add the white wine and the tomato puree and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, and add half the chopped arugula, using a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between four places and sprinkle with the grated lemon zest and the rest of the arugula leaves.

As I am always saying: I love you and miss you and can't wait to see you.

So much Love,

The Better Butter Chicken

My Dearest Jess,

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


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

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


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

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



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

So Much Love,

Black Bean Chili

Dear Jess,

What an amazing Thanksgiving weekend last weekend! So much sunshine! Jason and I joined my family at our cottage for Friday night until Sunday afternoon. We got some rest, went on a hike, made lots of Dad's homemade secret recipe pizza, had a huge bon-fire with smores, and Jason even went swimming! We then traveled to Bethany area to have dinner with his mom and family. On Monday we got up early and trekked to Bancroft for lunch/dinner at my Aunt and Uncle's cabin where we enjoyed some four-wheeling, a tractor/hay ride, and family time. So much fresh air, sunshine, playing and eating!

This recipe I got from the latest issue of Food and Drink. I made it a couple weeks ago, and am now just posting it (so busy with autumn things!) It says it's a chili, but Jason and I have decided we will call it a soup. As you know I love cooking in the fall. All the root veggies are in season, and my recipes turn from light and cheerful to warm and comfy.

We made this one last minute, and it is a winner for sure with all of your favourite fall flavours! Even though there is no meat, it was not lacking in substance. I actually used dried beans (like it suggests) for the first time, and it makes such a difference in the flavour! (although it does stink up your house a little...) The sour cream and scallion garnish is a nice touch as well. I then made Raspberry and Dark Chocolate Scones with whole wheat flour for dessert. They taste just a good with whole wheat as they do with plain white!

Black Bean Chili with Fall Root Vegetables
1 cup dried black beans (you can use canned black beans if you want)
Water to cover
3 tbsp olive oil
1 cup chopped onion
1 tbsp chopped garlic
1 jalapeno pepper, seeded and minced, optional
2 tsp ground cumin
1 tsp dry oregano
2 tbsp chili powder
1/2 tsp paprika
1 cup parsnips, peeled and diced
2 cups carrots, peeled and diced
1 cup artichokes (we used canned ones)
1 can tomatoes, chopped with juices (we used fresh ones)
4 cups vegetable stock or water
2 cups sweet potatoes, peeled and cut into 1/2 inch dice
1/4 cup chopped parsley
salt to taste

Garnish:
1 cup grated Monterey Jack cheese
1/2 cup sour cream
1/2 cup chopped red onion

1. Cover beans with water and bring to boil. Let sit 1 hour, drain and return beans to pot. Add fresh water to cover. Bring to boil, reduce heat to simmer and simmer for 45-50 minutes or until tender but not soft (they cook again in the chili).

2. Heat oil in large pot on medium heat and add onion. Cook until softened, about 5 minutes. Add garlic and jalapeno and cook for 30 seconds then add cumin, oregano, chili powder and paprika and saute for 1 minute.

3. Add parsnips, carrots and artichokes and saute until coated in spices. Add tomatoes and vegetable stock and bring to a boil. Turn heat to medium-low and simmer for 10 minutes or until parsnips are beginning to soften. Add black beans and sweet potatoes and simmer 15-20 minutes longer or until all vegetables are tender and flavours are combined. Stir in parsley and season with salt to taste. Serve with bowls of grated cheese, sour cream and chopped onion for garnish.

** If you are using canned beans, add them after all the root vegetables have been cooked. I added the canned artichokes at the very end, as they did not need to be cooked, just heated.**


I hope your Thanksgiving weekend was enjoyable and full of sunshine and relaxation. Even though we seemed to be driving all over the place, the weather made each moment a relaxing one. I love you and miss you! Can't wait for our next visit.


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

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

Spicy Falafels

Dear Jess,

Today is the first overcast day all week. The sunny days have been delightful. It was a bonus to have the long weekend full of them. Try not to get jealous... but I got to relax by my pool with a stack of novels aaaaall weekend. (Except for my short shift of cleaning on Saturday morning.)

This recipe I have wanted to try for a while. It said it was to take only 20 minutes, so when Jason and I were super hungry and tired I decided to throw it together.

The main problem I had with this one was that the patties didn't stay together. The recipe said to mush the chickpeas with a potato-masher and/or fork until they were completely broken down. This is impossible. I got them as broken down as I could, but it just wasn't enough. I was afraid if I put them in a blender or food processor they would turn into hummus. Long story short, the patties turned into a scramble. A tasty scramble, but a scramble none-the-less.

That being said, it was yummy, filling, cheap, and perfect for a hot summer evening. We stuffed them in whole wheat pitas with spinach, red peppers, and tomatoes. Next time it would be worth whipping up a batch of some sort of spicy mayo or guacamole!

Spicy Falafels
adapted from this recipe
2 tbsp vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chickpeas, washed and drained
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp hot red pepper flakes
1 tsp basil
1 tsp oregano
1 egg

1. Heat 1 tbsp oil in a large pan. Fry the onion and garlic over low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with fork or potato masher until the chickpeas are totally broken down. Stir in basil and oregano. Add the egg, then squish the mixture together with your hands.
2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on medium heat for 3 minutes on each side. (Until golden brown and firm.) Serve hot or cold with couscous, pita bread or salad.

I miss you a great deal. I can't wait to see you in a couple weeks.

I Love You,
Sally

Summer Burgers and Homemade Oreos

Dearest Jess,

It has been a while since I have made a meal for the sake of making a meal. Jason and I were thinking this the other day, so we set aside last night to make dinner together. Since it's now summer (yay!) I picked a burger recipe. Since Jason loves sweets I tried making Oreos.

These Burgers, are very tasty. Jim bit into it and said 'It tastes like a taco!' Which, after biting into mine, I agreed. The aioli was a nice touch and added a flavour that is not generally on a taco, so it brought it into the 'burger arena'. We tried these on the BBQ but they started to fall apart, so we ended up grilling them on the stove top.

Paprika Lamb Burgers with Aioli
450g minced lamb
1 red onion, 1/2 grated, 1/2 sliced
1/2 small bunch parsley, chopped
1 tsp smoked paprika
1/2 tsp ground cumin
pinch dried chilli flakes (optional)
4 tbsp mayonnaise
1/2 garlic clove, crushed
4 crusty rolls
1 beef tomato, sliced
Little Gem Lettuce leaves, to serve

1. Put the first six ingredients, except the onion slices, in a bowl with lots of seasoning. Mix together with your hands, then form into four burgers. Mix the mayo with garlic to make aioli. Fry the burgers for 4-5 minutes on each side until cooked through but juicy.
2. Layer teh rolls with lettuce, burgers, onion slices and tomato and a big dollop of aioli.


Oreos! Thanks again to my friend's blog, I stumbled across this recipe. I was very skeptical at first. I think it's because of my (lack of) baking skills. But this was me 'living on the edge' again. Last time it worked out, so I thought this time I might succeed as well.

I did! They were easy and a lot of fun. I used an electric beater for the first time since I was 12 baking with my mom! She used to always tell me to make sure my hair was tied back or else it could get stuck in the beater. This, and a few other lessons all came flooding back as I plugged it in and turned it on. I love my Mom.

But seriously. Make these!

 

Homemade Oreos

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons vanilla

 

1. Set oven to 375.

 

2. Place flour, cocoa, soda, baking powder, salt and sugar. Mix and then add butter and egg blending until a thick paste forms.

Roll teaspoonfuls into a ball and place on a paper lined baking sheet, pressing down lightly.

Bake 9mins.

3. Meanwhile, make filling. In the mixer, blend butter and shortening. Slowly add sugar, and then vanilla. Whipping until very well mixed.

4. Place a blob between 2 cooled cookies and squish.

 

 

You are an amazing woman. I am proud to know you. I hope we can find a time to hang out soon. Maybe another double date?

So Much Love,
Sally