Spicy Black Bean Soup

Dear Jess,

Poor Jason informed me that he is hungry. Almost always. This is not surprising, as the weather has officially become cold, and he works outside. The amount of calories he burns everyday has jumped substantially!

I was lucky enough to win a door prize at my friend and Naturopath's open house for the new location of her clinic Healthy Foundations. To my delight, it was the door prize I most coveted: The Whole Life Nutrition Cookbook. As it says on the cover, it is "A complete nutritional and cooking guide for every stage of life, including over 200 gluten-free, dairy-free, and egg-free recipes." It is packed full of helpful information for people intolerant of many foods, and also what you should be looking for when buying organic. I have found it extremely helpful.

On page 155, there is a recipe for Spicy Black Bean Soup. This is one of many recipes I hope to make in the upcoming winter months. I served it over brown rice, with a salad topped with boiled egg, and homemade poppyseed dressing. (I will include this recipe too!)

Enjoy!

Spicy Black Bean Soup
from The Whole Life Nutrition Cookbook, Page 155

1 Tbsp extra virgin olive oil
1 medium onion, chopped
1/4 tsp sea salt
1 medium red bell pepper, diced (I subbed celery, because I can't have peppers yet)
1 large carrot, diced
1 small jalapeno chili pepper, seeded and chopped
1 tsp cumin powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 tsp chipotle pepper (I omitted this, as I didn't have any)
1 tsp paprika
pinch cayenne
2-3 cups water (I used chicken broth)
6 cups cooked black beans, or 3 cans
2 cups chopped fresh tomatoes, or one 14 oz can
1 cup fresh or frozen corn kernels (I can't eat corn yet either, so I left it out)
1/2 cup chopped cilantro
2 tsp sea salt or Herbamare, or to taste
1 Tbsp apple cider vinegar

1. Heat olive oil in a large soup pot over medium heat; add chopped onion and sea salt. Saute until slightly golden, then add red pepper, carrot, jalapeno pepper; saute-stir a few minutes more. Add spices and stir to coat.

2. Add water, black beans, tomatoes, and corn, add more water/broth if necessary. Turn heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes.

3. Remove pot from heat and add cilantro. Add Herbamare or sea salt to taste. Add apple cider vinegar. Taste and adjust salt and seasonings if necessary. (I also too my immersion blender to it a bit, to thicken and smooth it out a bit)

Poppy Seed Dressing
adapted from a recipe from a friend

1/3 cup honey (or maple syrup)
1/2 cup cider vinegar
1 tsp salt
1 tsp dried mustard
1 tsp grated onion
1 cup extra virgin olive oil
1 Tbsp poppy seeds

Blend honey, vinegar, salt, mustard and onion together. With the blender on, slowly add olive oil to ensure it infuses effectively. Stir in poppy seeds, and refrigerate!

Like a said earlier, I served the soup over brown rice with a salad. It was a hit with Jason, and he said it filled him up! Woot woot! Win for the wife!

I love you and miss you dreadfully. I hope we can see each other soon.

Love,

Southwestern Quinoa Pasta Salad

Dear Jess,

I am so excited for your visit!! You can absolutely come earlier and we can have a good visit before the crowds show up.

Like you, I am loving the arrival of Spring. I love waking up to the sound of birds, I love the smell of the ground de-frosting, I love wearing a jacket instead of coat, mittens and a hat. All that being said... you know that my favourite thing (about any season change) is the food change. Like you, I have made many stews and soups for the damp days. But with the coming of Spring, comes the return of the BBQ.

Over Easter weekend we went to my Mother-in-law's house for a BBQ. I brought this salad. I love it. It's light, a little spicy, and oh so delicious! I will be making this again for sure!

Southwestern Quinoa Pasta Salad
adapted from www.cookingquinoa.net

Salad Ingredients
8 ounces uncooked egg noodles
1/2 tbsp olive oil (for pasta)
1 cup cooked quinoa (any colour!)
1 1/2 cup black beans, drained and rinsed
3 Roma tomatoes, diced
1 cup fresh or frozen corn, thawed
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 avocado, pitted and chopped

Dressing Ingredients
1/2 cup lime juice
3 tbsp extra virgin olive oil
1 jalapeno pepper, seeded and chopped
3 cloved garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp sea salt
11/2 tsp fresh ground black pepper

1. Cook egg noodles according to package directions, being careful not to over or undercook. Drain and rinse. Toss with 1/2 tbsp of olive oil.

2. In a blender combine lime juice, olive oil, jalapeno pepper, garlic and salt and pepper.

3. Combine cooked pasta with cooked quinoa, beans, tomatoes, corn, peppers. Toss with dressing and cilantro. When ready to serve, add in avocado.


I hope you have a great week!

Lots of love,

Delicious Jambalaya

Hello Mrs Brickell!!

The summer is flying by. You are already married! So exciting! Congratulations again. Your wedding was beautiful and I am so glad to hear you were pleased with how it all came together.

I have learned something very important that has changed my grocery lists, meal planning and cooking habits. Jason eats a lot. A lot. So much. He works so hard during the day that his body can't keep any fat! He eats and then *slurp!* his body sucks up and burns off the energy almost instantly. I'm the opposite. I don't eat much. I mean I can eat a lot, but typically I don't. And my body holds on to all the fat.

I have gotten used to half a casserole dish of macaroni disappearing onto Jason's plate as one 'serving' of dinner. I have stopped being disappointed when a meal I thought would last a couple days lasts one. I have changed my thoughts from 'Oh dear... I can't keep up' to 'My husband likes my cooking!' And really, when it comes to it: I like a challenge. The grocery bill can get a little bigger, and I can attempt to have too much food in the fridge.

This Jambalaya recipe surprised me. It will become a regular for sure. This time I used sausage but realized I could use beans instead and it would still be delicious (and cut the cost almost in half!) It is spicy, so make sure you adjust it to your personal taste. It makes a huge pot and is very filling.

The best part of this was that it called for Creole Seasoning. I know I have seen this around but (of course) I could not find it in time. I decided to make my own Creole Seasoning. I highly suggest it. It is a combination of regular spice-rack items, looks pretty in your pantry and smells so good.

Delicious Jambalaya
Adapted from Food.com

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 chili pepper, finely chopped
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs mild Italian sausage, removed from casing and broken into small pieces
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

1. Melt butter in large pot over medium-high heat.
2. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
3. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
4. Add sausage, broth, tomatoes and rice.
5. Bring mixture to simmer.
6. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about
30 minutes to 45 minutes.

Creole Seasoning
Adapted from This Recipe

2 Tbsp onion flakes
2 Tbsp garlic powder
2 Tbsp dried oregano leaves
2 Tbsp dried sweet basil
1 Tbsp dried thyme leaves
1 Tbsp black pepper
1 Tbsp cayenne pepper
5 Tbsp paprika

1. Mix them all together!*

*The original recipe called for 1 Tbsp of celery seed. I thought I had some but didn't realize until too late that I didn't. Next time I will add it as I feel it would add even more awesomeness to the seasoning.

I hope all it well and you will soon return from your second trip and enjoy the settling down and relaxing stage.

I love you and can't wait to see you again!


Love,

Real Curry with Robin

Dear Jess,

Robin and I have longed to take some time together and have her teach me how to make a real Indian curry. At last. The day came. The only specifics I gave her for what type of curry was 'I want it orange, and I want it full of vegetables.'

It was pouring rain as we ran around town picking up vegetables and a blender. Apparently you need a blender (much to my joy! I have wanted to buy one for quite some time.) This was the day. Curry. And a new blender. It made up for the rain that soaked us through before we made it home.

The brilliant part about this day was making spicy food on cold, wet day. The brilliant part about this meal was the lack of a recipe. Robin walked me through each step, and I will do my best to do that very thing for you now.

The first thing we made was something called Pakora. This is essentially vegetables (usually potatoes and hot peppers, though we used greener veggies) deep fried in Besan (chick pea flour.) When I asked Robin where she got her Besan, she giggled and said '... The Indian store... in Brampton...' Looks like I will be making my own Besan in the future.

The vegetables we used were: zucchini, eggplant, onion and green peppers. You need to slice them thinner than thin. Robin says 'They need to be so thin because you don't leave them in the oil for very long. In that short time though, they need to cook.'

Choose a pan/pot that you would like to do the frying in. Drop a lot of canola oil in it. We used a deep frying pan and put about 2 inches deep of oil. We ended up having to flip these over, but if you wanted to do it in a deeper dish, you can fully submerse your Pakora. Turn your element to medium heat and let the oil heat uncovered.

 

In a large bowl transfer and even mixture of the veggies. (You can do this in batches. We did 2.5 batches) You then add chickpea flour, cumin seeds, paprika and salt and pepper. 

Mix it all together. If you want to add more Besan then you can do so. The 'recipe' is 'whatever feels right'. Take a bunch of the mixture and tip in into your oil.

When you flip it, it should stay in one clump. If not maybe add more Besan to your bowl, or let it sit a little longer. When they are done, place them on a plate with a paper towel. 

We served them with a spicy ketchup we mixed up. Robin says it's usually served with a special sauce that you make. Apparently it takes a long time... so we left that for another day.

When in the grocery store picking up all we needed, Robin asked 'Should we do Rice or Naan bread with the curry?' I gave the obvious answer of 'Both!'  'Good,' she giggled. 'That's what I do too!' It was meant to be. Our main dish I soon after learned is called Aaloo Mutter. It means 'Potato and Peas.' This is the curry I have been waiting for. 

We used 3 medium sized potatoes, frozen peas, 2.5 sweet onions, can of crushed tomatoes, 3 cloves of garlic, a nub of ginger, cumin seeds, paprika, turmeric, salt and pepper, and olive oil. 

Blob some oil into the bottom of your pan. Add a good sprinkle of cumin seeds. Now: enter the blender. Blend your onions, ginger and garlic. Add this to your pot after the seeds have simmered for 5 minutes. 

Add your tomatoes and let simmer for 5 minutes. Add paprika, turmeric, peas and water. Simmer for another 5-10 minutes. Add potatoes and bring to a boil. Heavily simmer until potatoes are cooked. Feel free to add more water if you feel it is necessary.

 

For your rice: in your pot dump in some oil and cumin seeds. After 5 minutes add your onions and let them soften but not brown. Add some water if you think they will start to brown. 10 minutes later add your peas. Then add as much rice and water as your rice package says to do and cook according to that same package. 

There is one last item that is well worth the small amount of time it takes to make. It's called Raita. I learned it is a jazzed up version of Dahin which is yogurt. We put Greek yogurt in a bowl with milk to make it thinner. We then added some grated cucumber, salt and pepper. Robin then added some Raita Masala (a spice she brought) and paprika. Stir in all together and it's heavenly on top of your curry. (Robin says it is common for people to add onion, tomatoes and hot peppers to this as well)

When all is done, heat up your Naan bread and enjoy!

It was so great to see you again this weekend! Before we know it your wedding will have come and gone and you'll be off on your honeymoon!

So much 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,

Jamie Oliver's Lebanese Lemon Chicken with Moorish Crunch Salad

Dearest Jessica,

It is well known that we like Jamie Oliver. His books, style, magazines, TV shows... everything.

That being said... Jason got me a present. Jamie's Kitchen. The book is beautiful! Full of amazing pictures, recipes and tutorials! I was given this gift during a work shift so I was unable to dive into it as soon as I would have preferred. When we got home, however, it was a whole different story. I snuggled up on the couch with a cup of peppermint tea, a stack of post-its, a pen, and the book. I only bookmarked the recipes I want to make immediately... because eventually I would like to make them all!

Yesterday I decided to make dinner for my parents. I called Jason and asked him to pick out two recipes (one salad and one main) from the bookmarked pages of Jamie's Kitchen. He couldn't have chosen any better than this: Lebanese Lemon Chicken with Moorish Crunch Salad.

We learned many things from these two recipes alone. For the chicken we got to follow some great (and photo-illustrated!) instructions on how to cut a whole chicken down to sizes appropriate for a serving; and we learned what a 'cartouche' is and how to make one. For the salad we were reminded what 'tahini' is and where we can get it fresh in Peterborough (The Main Ingredient!) We were also reminded that salads can be so interesting and hold so much flavor by themselves. A lot of times we just see it as a 'side' to the main course. This salad held it's own for sure. (I added chicken to the leftovers and will eat it for lunch today! So excited!) 

Moorish Crunch Salad (serves 4)
adapted from Jamie's Kitchen, Page 29
10 1/2oz carrots, peeled
5 1/2oz radishes
2 crunchy eating apples
1 small handful of dark or white raisins (I left these out)
1 handful of fresh parsley, roughly chopped
1 handful of fresh mint, roughly chopped
4 tbsp sherry or red wine vinegar
8 tbsp olive oil
1 tbsp Tahiti
sea salt and freshly ground black pepper
2 tbsp sesame seeds, toasted in the oven

First of all, finely slice your carrots into matchstick-sized batons. Finely slice your radishes - you can leave a little of the tops on if you like. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasons, and serve with the sesame seeds sprinkled over the top. Eat straight away.

Try this: Turn it into a warm salad by adding some pan-seared chicken, shrimp or scallops which hae been dusted with a little paprika.

And this: Make it more of a snack by frying some halloumi cheese until golden with some chopped fresh chilli and crumbling this over the top.


Or this: Grill some pita bread and serve stuffed with Crunch Salad. Crumble in some feta cheese too. Lovely.

Lebanese Lemon Chicken (Serves 4)
adapted from Jamie's Kitchen, Page 164

Note: this can be made into a veggie dish. Instead of chicken you can use root veggies such as carrots, potatoes, onions etc. and veggie stock instead of chicken stock. It will still be very tasty!

1 large chicken, cut for sautéing (If you can't find instructions for this, you can just use 4 chicken breasts instead.)
1 tsp ground cinnamon
1 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp chili powder
1 tsp black peppercorns
1 tsp sea salt
3 heaping tbsp flour
extra virgin olive oil
1 large bulb of fennel, roughly chopped, herby tops chopped and reserved (I didn't use this. I'm not the biggest fan of fennel.)
1 red onion, peeled and roughly chopped
2-3 small preserved lemons, chopped (no where in Peterborough has these... I just used lemon juice)
1 small bunch of fresh rosemary, roughly chopped
2/3 cup farika or bulghur wheat (I used bulghur)
1 wineglass of tequila, vodka or white wine (I used white wine)
2 cups chicken stock or water
1 small tub of sour cream or créme fraiche (I used light sour cream... Greek yogurt would also work!)

1. Preheat the oven to 350F. First, cut your chicken for sauté, then bash all the spices up with a mortar and pestle with the salt until you have a fine powder. Add your flour and mix together well. Rub this intensely flavored flour all over your chicken and in every crack and cranny. You may have a little flour left over, so just reserve this for later.

2. Heat an appropriately sized casserole-type pan, or a roasting pan, on the stovetop and add 5 tbsp of olive oil. Begin to brown your chicken pieces on all sides - you want them to fry in one layer. Once they are nicely coloured, remove to a plate, turn down the heat and then add your fennel, onion, preserved lemons and rosemary to the pan. Fry for around 5 minutes, until nice and softened. Then add any excess flavored flour and your farika or bulghur wheat, and give it a good stir.

3. Add tequila, vodka or wine and allow to cook down to leave a fabulous fresh and fragrant taste. Cover with chicken stock or water until it reaches the same level as the grains and the veg. Now you need to make a cartouche. (a piece of parchment paper cut to the size of your dish/pan) Run it under the tap to make it flexible, then rub it with olive oil so it doesn't stick. Place the cartouche over the couscous and veg in the pan and put the chicken on top. Place in the preheated oven and cook for 45 minutes, until the chicken skin is really crisp. Sometimes the grains start to burn on the bottom and they get a little bit of colour. I quite like it when this happens, but to prevent it just make sure you place the pan at the top of the oven so it's not getting direct heat from the bottom. Serve straight away with a good dollop of sour cream or créme fraiche and sprinkle with the fennel tops.


(For serving: place chicken in one dish, discard your cartouche and place bulghur mixture in another dish.)

It all came together so wonderfully! I prepared the chicken first, and put the salad together in the last 10 minutes of the chicken baking. The flavours were amazing in both the chicken and the salad. The salad is so crunchy and satisfying! To add to all this, my mom did a quick calculation of how much this meal costs, and she estimated it came to only four dollars a plate! I was very impressed with this meal.

I hope all is well on your end. Wedding plans, teaching and everything else. I am very excited to start our training program for Oxfam. Lots of fun times to come!

All My 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,

Corn Chowder and Mini Walnut and Rosemary Biscuits

Dearest Jess,

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

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

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

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

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

1. Preheat BBQ to medium

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

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

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

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


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

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

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


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


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

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

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


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


Lots of Love,

Our Favourtie Chili

Dearest Jess,

I am so excited for you guys to get here!

I hope your week is going well. I have been sent to Ottawa for the week to take graduation pictures at a high school here. I have been living in a hotel since Tuesday. As nice as that sounds, what you have to realize is: there is no kitchen in my room. There is a teeny, tiny coffee maker; a sink in the bathroom to get water from; and a bar fridge that makes everything frosty. I miss cooking. A lot. A lot. I can't wait to get back home tackle a new recipe.

That being said: here is my (and Jason's) favourite Chili recipe ever. It's healthy, hearty, spicy, and easy. It is from Eat, Shrink, and be Merry by Janet and Greta Podleski. Originally this is supposed to be a veggie dish, but we make it with lean ground turkey and/or chicken.

Beany Baby
From Eat Shrink and be Merry by Janet and Greta Poldeski
1 tbsp olive oil
1 1/2 cups chopped green bell pepper and chopped celery
2 tsp minced garlic
1 pkg (12oz/340g) frozen Boca Ground Burger (I use 1 pkg lean ground chicken and/or turkey)
1 1/2 tbsp chili powder
2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp crushed red pepper flakes
1/4 tsp ground cinnamon
1 can (28oz/796ml) diced tomatoes, undrained (I use fresh tomatoes, diced)
1 can (14oz/398ml) tomato sauce
1 cup vegetable or chicken broth
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh cilantro (optional: I don't use it)


1. (**If using real meat, cook it in pot first, and then add veggies**) Heat olive oil in a large, non-stick pot over medium-high heat. Add onions, green epper, celery, and garlic. Cook and tir until vegetables begin to soften, about 5 minutes

2. (**If using frozen Boca Burger, add it now) Add chili powder, cumin, oregano, coriander, red pepper flakes, and cinnamon. Mix well and cook for 1 more minute. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and stir in cilantro (if using). Serve hot.

3. Optional: garnish with light sour cream and grated cheese.


I love you so much! I can't wait to hear some updates.


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,

White Chili

To my Lovely Jess,

As (I think) you know, my parents are on holiday. I have been trying to keep food at the house for brother Jim and the border Ryan. Rhiannon has been a regular the last few days as well. She got her wisdom teeth out not a long time ago and is just starting to eat solid food.

Following her first yoga class after her wisdom tooth extraction, Rhi came over for dinner. We were admiring how it had looked like a hot summer day outside, and yet all day it was quite chilly. I had looked out of the window that morning and saw the sun so I didn't bother to worry about a sweater... or pantyhose. My errands turned out to be a very drafty adventure!

In honour of the chill, we made one of our (Jason, Rhi and myself) favourite recipes (again, from Eat Shrink and Be Merry): I'm Dreaming of a White Chili. This recipe has the spices and beans of chili, but the comfort of a creamy stew. Even better, is it only takes 30 minutes to but together!

I'm Dreaming of a White Chili

From Eat Shrink and be Merry by Janet and Greta Poldeski
2 tsp olive oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs) cut into 1-inch cubes
1 1/2 C chopped onions
1 C diced celery
2 tsp minced garlic
1 tbsp chili powder
2 tsp each ground cumin and dried oregano
1/2 tsp ground coriander
1/4 C all-purpose flour
3 C chicken broth
1 can (14 oz) evaporated 2% milk
2 cans (19 oz) white kidney beans, drained and rinsed
1 can (4.5 oz) chopped green chilies
1/2 tsp each salt and pepper
1/4 tsp cayenne pepper
1 C light sour cream
2 tbsp minced fresh cilantro

1. Heat olive oil in a large, non-stick soup pot over med-high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery, and garlic. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

2. Add chili powder, cumin, oregano, and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for 5 minutes.

3. Add navy beans, green chilies, salt, pepper, and cayenne pepper to chicken mixture. Reduce heat to med-low. Cover and simmer for 15 minutes, stirring occasionally.

4. Remove chili from heat. Stir in sour cream and cilantro.

** We didn't use cilantro, as I find it doesn't need it. We also topped ours with Shredded Pepper Jack Cheese.

I am so excited to see you tomorrow! Please be sure to let me know what time and where.

So much of my love,

 

Mexican Lasagna

Dearest Jessica,

I love autumn. At first I was severely bitter about rushing through summer and thus feeling I missed out on it. But with the changing of the winds, wearing cardigans, hearing the geese fly south... I think I'm coming around to the idea.

This weekend was a very cozy one. On Saturday Jason and I made a last minute visit up to Bancroft to visit with Julia, Marky, their little boy Jack (2 years old!) and the little bun in the oven (7 months in!) We hunkered down, made individual pizzas, played some games and had a great visit. On Sunday we went to church for the 'intro' of the school year at the Gathering. Great teaching by Johnny. We then joined Jason's Mom (and family) and Grandparents for dinner. I love when a weekend can be full of community and relaxation. There was lots of sunshine and deep breaths.

Sometime in there I made one of my favourite 'go-to' recipes and realized I have never blogged it! It's from Eat Shrink and Be Merry. The dish: No Weigh, Jose! (Mexican Lasagna) I love this recipe for so many reasons. It's so healthy for you. You can keep the meat or ditch it and replace with more veggies and it's just as tasty. There is no pasta in it! I have made this so many times for sceptical eaters and never mentioned this. To this day no one has noticed the absence of the noodles. (Until I tell them because I love the expression on their faces!) And for a lasagna, it doesn't take much time.

No Weigh, Jose! Mexican Lasagna
From Eat Shrink and be Merry by Janet and Greta Podleski

1-1/2 lbs extra-lean ground chicken
1 cup each diced red onions and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen or canned corn
1-1/2 tsp chili powder
1 tsp ground cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
1/4 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1-1/2 cups packed shredded light old (sharp) cheddar cheese (6 oz)
1/4 cup chopped green onions
1 cup light sour cream

  
1. Preheat oven to 375°F. Spray a 9 x 13-inch casserole dish with cooking spray and set aside.


2. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as it’s cooking.

3. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low.

4. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

5. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.


6. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.

Hint: If you prefer, you can substitute extra-lean ground beef for ground chicken and Monterey Jack cheese for cheddar cheese.

I added Zucchini and cut back on the meat. Usually I cut the meat out completely and sub in a smallish eggplant and 2 small zucchinis. There are many different ways you could do this.

As always, I miss you and love you. I hope your week is going so smoothly! I am very excited for this weekend. (Caitlin is most likely going to be here too!) Can't wait to hear lots of Kindergarten stories!

So Much Love,

For the Love of Spice and Veggies

Dear Jess,

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

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

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

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

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

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

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


So Much Love,
Sally

Elegant Veggies

Dearest Jess,

This weekend was awesome. I'm so glad we got to have some time together even if it was short lived. I'm sorry we were not able to make it to the show that night. We had already picked up all the dinner stuff, and after the bachelorette I really have no money left until next payday. I hope you had fun!

While cleaning with Rachel on Saturday we came across a table stacked full of magazines. Lucky for us, we decided to take our lunch break at that very moment. I flipped through a few without much success of anything interesting until I fell upon the July 2011 issue of Chatelaine. On the cover was food! I flipped into the back where all the recipes are (wrongly) kept (they should be in the front in my opinion) and found a jackpot of summer treats. It always warms my heart when a recipe (or recipes) find you when you least expect it.

After you and I parted ways on Saturday, Jason and I gathered some groceries and got to work on the Quinoa-Veggie Burger that you and I had oggled over in the Jeep on the front page of said magazine. As we suspected, the grocer did not have any quinoa (the Bulk Barn is on the other side of town) so we substituted couscous. It worked so much better than I ever thought it would. I was expecting it to turn into a scramble like my falafels. Much to our surprise they stayed together on the pan, and onto our plates. They even held pretty well once we started cutting into them! I love it when recipes actually turn out the way they promise.

This 'burger' is placed on top of grilled portebello mushroom caps. Our grocer didn't have  full caps, but they did have sliced caps. We used these instead and they were pretty and yummy. We topped with spinach, tzatziki, and tomato. Make these!

Quinoa-Veggie Burger (Serves 4)

adapted from Chatelaine July 2011, pg 164

1/2 cup uncooked quionoa (about 2 cups cooked) (we used couscous)
1 tsp vegetable oil (we used olive oil)
1/2 227g pkg cremini mushrooms, coarsely grated (we used baby bellos)
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/8 tsp cayenne pepper (we used 1/4 tsp of cayenne pepper and some chili powder. We like heat!)

1. Cook quinoa (couscous) according to package directions. Transfer to a large bowl.
2. Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 minutes. Add to quinoa (couscous.) Stir in egg, cornstarch, salt and cayenne (and any 'extras' you want to add)
3. Heat the same non-stick frying pan over medium. Fimly press quinoa mixture into a 1/2 cup measuring cup. Turn and release into a pan. Genty press to shape into a patty about 4 inches wide. Repeat for all patties. Cook until golden and warmed through, about 4 minutes per side.

Tzatziki
1/2 cup greek yogurt
1 clove garlic, minced

Stir together

Grill or pan fry Portobello caps until tender.
Top mushroom caps with spinach and a patti. Top the patti with Tzatziki and a slice of tomato.

Eat with a knife and fork. Mmmmm. So tasty.


The wedding is this weekend. I can't wait to see you at the rehearsal.


I love you,
Sally