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,

Bonfire Bangers and Beans

Dear Jess,

My morning sickness is slowly abating, which means I have been able to cook more often with less gagging (yay!) I have been taking advantage of this - much to Jason's stomach's joy - by getting out all my cook books and creating comforting, warm, yummy-in-my-tummy food! This recipe is one such meal.

Long story short: I was craving perogies. When I lived with the Robinsons in Toronto, Kathy made the best perogies and sausages. It was always my favourite meal... well... it was a close call between perogies and sausage; or homemade pizza Saturday nights. But I digress. I was craving perogies, thus wanted a good recipe for sausages. I looked in all my cookbooks to no avail. I finally revisited BBC Good Food online, and tah-dah!

Bonfire Bangers and Beans
adapted from www.bbcgoodfood.com

3 Tbsp olive oil
1 onion, shopped
1 celery
1 Tbsp tomato paste
1 796mL can of diced tomatoes
1 Tbsp honey
1 tsp Dijon mustard
1 Tbsp thyme (or one fresh thyme sprig)
1 tsp Worcestershire sauce
1 can navy beans
5 turkey sausages

1. Heat oil in a large fry pan. Add onion and celery. Cook for 5-10 minutes until softened. Turn up the heat and add the tomato paste. Cook for 2 minutes, then add the chopped tomatoes, honey, mustard, thyme, Worcestershire sauce and 200mL water. Bring to a boil. Cook, uncovered, over a low heat for 15 minutes. Add the beans, and simmer for 15 minutes more, topping up with a little boiling water if needed.

2.  Meanwhile, heat your oven to 350F. Toss the sausages with 1 Tbsp olive oil and spread out on a casserole dish. Cook for 30 minutes until browned all over, turning occasionally. Pour the beans around the sausages, then cover and place the pan in the oven. Cook for another 30 minutes. Remove from the oven, and serve with baked potatoes. (Or in my case: perogies!)

I seasoned my perogies with salt, pepper, garlic powder, paprika and a dash of chili powder; and fried them with chopped scallions. They were served with sour cream and salsa.

Dinner is served!

I hope you're feeling well!! I miss you and love you (as always!)

Love,

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,

Grilled Lemon Garlic Chicken

 Dear Sally,

      I had to laugh a little when I read your last post. Usually I get upset with myself because it seems that whenever I starting making things for the blog they never actually end up in a letter to you. Your post reminded me that life gets busy and that's ok.

      Summer is one of my favorite times because I have no excuses. With Jesse gone I have peace and quiet in the house and unlimited time. I'll see what I can get into in the coming weeks.

     As you know, Jesse and I recently returned from Ohio for our anniversary trip. Whenever I return from long trips away or time on the road I always feel like I need a cleanse. After eating out for six days straight, Jesse and I hardly wanted something extravagant for dinner. I pulled some herbs from the garden, grabbed chicken at Costco, and potatoes from the cupboard. Dinner wasn't fancy but it was delicious.

     I'm intrigued to know what the word diet entails for you. If you need some good gluten free recipes I can share some sites with you. I always love the challenge of making food that tastes great but is also healthy. 

Grilled Lemon Garlic Chicken

2 Chicken breasts , chopped
2 cloves garlic, minced
2 lemons
A handful of fresh basil and chives
2 Tbsp. Olive Oil

3 potatoes
1/2 red onion, thinly sliced
butter
salt and pepper



Directions

Cut the chicken into small cubes and placed in a bowl. Mince 2 cloves of garlic and add it to the chicken. Squeeze both lemons into the bowl and add 2 Tbsp. of olive oil. Add some salt and pepper and mix well. I let the chicken sit in the fridge for most of the day and cooked it low and slow on the barbeque.

For the potatoes I simply sliced them along the length and put thinly sliced pieces of onion in. I put butter on top and wrapped them individually in foil. They were put on the barbeque first at a high temperature for about 30 minutes.

      I hope you guys have an amazing summer and you have a chance to put that garden of yours to good use. Looking forward to your visit!

Love,

Jessica

Lemon Blueberry Layer Cake

My Dearest Sally,

Your last post looks and sounds delicious! I'll have to try that one before the break is over.The house has been cleaned and is now slightly more organized. This post is something that I made just before March Break started. Jesse and I had dinner at his brother's house where we had a delicious sweet potato soup, salad and wine. Our responsibility whenever we visit is dessert.

Apart from icing the cake without the proper tools I found this recipe very enjoyable to make. It was loved by everyone at the table except their youngest son who does not share our fondness for blueberries. It is loaded with gluten and dairy so I was not able to take part myself but I was just happy to see that everyone else liked it.

The recipe comes from a site called Sally's Baking Addiction. She has a wealth of fantastic recipes on her website and her visual recipe index make deciding on a recipe effortless.

Lemon Blueberry Layer Cake

Ingredients:

Cake

- 1 cup (230g) unsalted butter, softened to room temperature

- 1 and 1/4 cups (250g) granulated sugar

- 1/2 cup (100g) light brown sugar

- 4 large eggs, at room temperature*

- 1 Tablespoon vanilla extract

- 3 cups (375g) all-purpose flour, careful not to overmeasure

- 1 Tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup (240ml) buttermilk*

- zest + juice of 3 medium lemons*

- 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)

- 1 Tablespoon all-purpose flour

Frosting

- 8 ounces (224g) full-fat cream cheese, softened to room temperature

- 1/2 cup (115g) unsalted butter, softened to room temperature

- 3.5 cups (420g) confectioners' sugar

- 1 - 2 Tablespoons (15-30ml) heavy cream*

- 1 teaspoon vanilla extract

- pinch salt

Directions

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. 

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

I don't have any pictures of the finished product but the website I got the recipe from does a very good job of making your mouth water. I think I may try a different combination of berries and citrus in the spring.

I can't wait to see you girls on Thursday! Until then enjoy the sunny and seasonal weather while it lasts.

Love you!

Jessica

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,

Portobello Mushroom Burgers

Dear Sally,

 

Your last two posts were AWESOME! Jesse has actually been growing pickling cucumbers in our backyard so that will be on my list of things to make very soon. We have also been enjoying an abundance of lettuce and kale lately.

Summer continues to fly by. There was a time in the last few weeks where I was just throwing things together at dinnertime in the hopes that it would resemble food. My parents came down this past weekend and broke me of that habit. My mom wanted to try a new recipe out and I’m glad she suggested it. Everyone loved it and there wasn’t too much work involved in making it.

Portobello Mushroom Burgers

1 tbsp olive oil

1 large Spanish onion, sliced into thin rounds

1 tbsp balsamic vinegar

oil for grilling

2 red peppers, sliced into 4 segments

8 large Portobello mushrooms, stems and gills removed

Salt and pepper to taste

4 slices manchego, white cheddar, or goat cheese

2 cups baby spinach

4 whole grain buns

Warm oil in a skillet over medium heat. Add onions and cook on low until translucent, about 5 minutes. Stir in balsamic vinegar. Reduce heat to medium-low, cover pan, and cook for 30 minutes, stirring occasionally.

            Preheat grill to medium. Lightly brush red pepper slices with oil and grill for 2 minutes per side, or until tender with some grill marks. Remove red pepper from grill. Brush mushrooms with oil and season with salt and pepper to taste. Add mushrooms to grill, stem side down, and cook for 5 minutes. Flip mushrooms and cook for another 4 minutes.

Top 4 mushrooms with equal amounts of red peppers, cheese, and spinach. Cover each with a remaining mushroom, stem side down so that the stem sides are facing each other. Cook for 1 minute or until cheese has melted. If using buns, heat them on the grill for one minute or until toasted.

Serve stuffed mushrooms topped with caramelized onions. I added basil to mine and didn’t have a bun and it was delicious! The goat cheese really makes it creamy.

I am starting to get excited about September as my planning continues. It’s going to be a busy year but I am looking forward to it.

            I really miss you. So many times I have wanted to just walk over, grab a cup of tea and catch up. Hopefully we can do that soon. I love the photos you send each month of your beautiful baby belly. I definitely want to be in Peterborough soon but it is looking like it will have to be in September some time. We’ll get up there soon.

Love Always,

Jalapeno and Tomato Salsa Taco Salad

Dear Sally,

My parents came for a visit to our neck of the woods yesterday and while Jesse was at work I took them around the area. We went to a wonderful antique market in Barrie and also had to do some shopping at Marshals. My dad managed to keep himself entertained while the women went to the racks. He is a brave man.

We were originally going to try this recipe for lunch but we were too hungry and gave in to the calls from Much Burrito. Instead we decided to make it for dinner and I’m glad we did. I found it in the newest edition of the LCBO Food & Drink Magazine. Every now and then they have something good and this is a recipe to keep on hand.

We adjusted the recipe to suit the dietary needs of all. I wanted to leave out the chicken and I substituted goat feta for the Tex Mex cheese my dad wanted. Jesse was happy once he picked out the tomatoes I missed on his plate and was fully satisfied with the portions. I think Jason would like this as well and I know you will.

Jalapeno and Tomato Salsa Taco Salad

Adapted from Food & Drink Magazine

Ingredients:

1 pkg cherry tomatoes

1 to 2 jalapeno peppers

1 tbsp. oil

3 green onions

1 lime

1 sweet red pepper

Salt and pepper to taste

1 romaine heart, shredded

1can black beans

2 avocadoes, chopped

1 cup Tex Mex cheese or goat feta

4 handfuls tortilla chips

Fresh parley for topping

Directions:

1.    In a medium saucepan cook the green onion, tomatoes and red pepper until soft. Add the black beans and warm through. Season with salt, pepper and juice of a lime. Set aside.

2.    Shred the romaine lettuce and divide onto four plates. Cut up the Avocado into small pieces and add to each plate. Divide the warm vegetable mixture onto each plate.

3.    Add the desired cheese and tortilla chips and serve warm. Balsamic vinaigrette or salsa can be used as extra dressing if needed.

I would love an update from you about how your garden is coming along. I made some kale chips the other day because our kale plants were taking over the sunlight in the garden. Jesse has all sorts of beans growing at the moment and it is hard to be able to use them all up without having to freeze them for later. Soon the lettuce and tomatoes will be ready and some of our peppers too! I love this time of year.

Love,

 

Vegan Pasta Alfredo

Dear Sally, 

I have been neglecting my letters. I love your recipe for chutney. I tried making cherry jam the other day and it was a complete failure. Let's just say that canning is not my thing. 

So the trip out East was fantastic. I love the air down there and we had great weather for the coast. Walking along the beach on one of our last days was probably the highlight for me. You just don't get that kind of experience here in Bradford.

So I have been making many things on my days off but not all have been a success. This recipe was awesome! I have tried my share of gluten and dairy free foods and this one actually tasted like something most people would eat. Jesse included. He really loved this one and the best part was that the noodles weren't soggy. Rice noodles can be a challenge. 

Here is the recipe! 

Vegan Pasta Alfredo

modified from Gluten-Free-Vegan-Girl

Ingredients: for the sauce:

• 1/2 cup raw cashews (or pine kernels)
• 1/2 + cup unsweetened plant-based milk
• 2 garlic cloves
• juice from 1/2 lemon
• 1 tbsp nutritional yeast
• 1/2 tsp dijon mustard
• a pinch of maldon salt
• a dash of black pepper
• two hot Italian sausages
• 1/2 cup tomato sauce

for the pasta:

• 200 grams brown rice pasta (preferably fettuccine or spaghetti)
• finely chopped fresh Italian herbs (such as oregano, basil or thyme)

Directions:

1. Start by placing the pasta in a pot with boiling water and a pinch of salt. Let this cook while making the sauce.
2. The sauce is made simply by placing all the ingredients together in a small food processor (or use a hand blender) and run until completely small. Start by using 1/2 cup plant-based milk and add more for the sauce to reach the right consistency. It should be about as thick as pancake batter.
3. Once the sauce is mixed cook the Italian sausages in a frying pan  until golden brown and cooked through. Cut the sausage into small pieces and set aside.
4. Once the pasta is al dente, drain it and place back into the pot. Pour in the sauce and some finely chopped herbs (I used basil leaves) and stir well. Add the 1/2 cup tomato sauce and the sausages. Add in additional black pepper and salt to taste. Serve immediately while warm. 

Keep sending those pictures my way. I can't wait to see you again in person but photos will have to do. Tell Jason we say hi!


Love, 

Mango Chutney

Dear Jess,

I am so sorry it has been so long since my last post! As you know, I have been caught in the throws of morning sickness... thankfully it seems to be passing as I ease into the second trimester!

I have been having quite a few frustrating moments lately. Blood clinics loosing my requisitions, getting lost, forgetting to do things... and most recently, not being able to find Mango Chutney in Sobeys. (Even though they have an isle with 'Chutney' on the category sign!) I need it to make 'Grill of a Lifetime' from The Looneyspoons Collection. The girl I talked to didn't know what chutney was, and asked a stock boy, who sent me to the same isle I was in, and didn't think it prudent to come help me. Thus, I got out my super-smart phone, Googled 'Mango Chutney Recipe' and picked up the ingredients to make my own. My mood rose when I saw mangoes were on sale, and then I thought to myself that home-made chutney is always better than store-bought anyways.

So without further a-do...

Mango Chutney
adapted from epicurious.com

6 cups of mangoes, peeled and chopped
1/2 large sweet red pepper, chopped
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup craisins
1/2 cup white vinegar
1/2 cup finely chopped peeled gingerroot
1 tbsp lemon juice
2 tsp curry powder
1/2 tsp each: ground nutmeg, cinnamon, and salt

1. Combine mangoes, red pepper, sugar, onion, craisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

2. Heat jars in low temp oven. Remove, and ladle chutney into jars to within 1/2 ince of rim. Process 10 minutes for 250mL jars and 15 minutes for 500mL jars. 

This chutney smells so amazing, is quite simple, and doesn't take all day!

I hope you have a great trip with your parents! (I can't remember when you leave... but I'm pretty sure it's soon...)

Love,

Pizza Kale Chips

Dear Sally, 

    I have been LOVING this Spring weather lately! It makes me want to dig in the garden with my fingers, soak up the morning sun of a Saturday run and paint my toenails. 

    

    My parents have been eating raw for almost a year now and I have really actually enjoyed some of the recipes that they have shared with me. Today's feature is raw Kale chips. I have tried some of the store brands and they are either too chewy or have an aftertaste. This recipe is easy and delicious. I could honestly sit and eat and entire bag. The best part is that you really don't have to feel guilty. You can do them in the oven or in a dehydrator. I'm not sure which I like better.

Pizza Kale Chips

¼ cup sunflower seeds, soaked for 2 to 4 hours and drained

¼ cup cashews

¼ cup nutritional yeast

¼ cup sundried tomatoes, soaked for 30 minutes and drained

12 large red bell pepper, seeded and chopped

1 clove garlic, peeled

2 tablespoons lemon juice

2 tablespoons filtered water

½ teaspoon dried oregano

½ teaspoon fennel seeds

½ teaspoon sea salt

¼ teaspoon crushed red pepper

1 bunch kale, tough stems removed, roughly chopped

Combine all ingredients except the kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.

In a  large bowl, combine the kale and the pizza sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.

Raw

Arrange the kale in a single layer on a Telflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.

Baked

Preheat oven to 300 and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a spatula to carefully flip the kale chips. Bake for 5 to 10 more minutes, watching carefully to make sure the kale doesn't burn, then remove from the oven and cool completely.


My dad found this recipe somewhere in his search for raw snacks (probably off the internet) and I hope to find a few different flavours.

If you and Jason are ever up this way let us know. It would be wonderful to see you again soon.

Love

Greek Souvlaki

Dear Sally, 

     This week was one of the rare times that I was able to make a meal every evening and not have to rely on leftovers from the freezer. One of my greatest achievements this week was souvlaki. I was browsing through Jamie Oliver's Food Escapes and found this recipe. I made my own homemade tortillas instead of using flatbreads. Jesse really enjoy the meal so I counted that a success. 


Souvlaki

Ingredients

3 sweet frying peppers (red and yellow)

8 flatbreads (I used homemade tortillas

4 springs of fresh mint

red wine vinegar

olive oil

1 lemon

Kebabs

1 ¾ pounds chicken (cut into 1-inch cubes)

3 tbsp. fresh mint

1 tbsp. dried oregano

juice of 1 lemon

6 tbsp. olive oil

2 cloves garlic

1 tbsp. red wine vinegar

pepper and salt for seasoning

Tzatziki

½ large cucumber

¾ cup plain yogurt

2 cloves garlic peeled

2 tbsp. fresh mint

1 ½ tsp. red wine vinegar

Directions

 

If using wooden skewers, cut 8 to fit your grill pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.

Meanwhile, blacken the peppers directly over a gas flame, in a hot dry grill pan or under a hot boiler. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap and put to one side to steam for 5 minutes or so – this will help their skins to come off.

Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinched of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yogurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.

Preheat a grill pan or grill over high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot pan or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.

Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavors. Cut your lemon into wedges.

Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better.

    Instead of using a fry pan I cooked my chicken on skewers in the oven. They were nice and juicy when I pulled them out. I would also recommend using the bbq to add a smoky flavour. I also blended up Jesse's tzatziki sauce so he wouldn't know there was cucumber in it. My trick seemed to work! 

    Another successful food adventure comes to a close. May your own adventures in the kitchen be very successful and blessed. 

Love,