Crispy Quinoa Cakes

Dear Jess,

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

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

Crispy Quinoa Cakes
from www.ohsheglows.com

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

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

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

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

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

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

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

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

Love,

Butternut Squash and Tahini Spread

Dear Jess,

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

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

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

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

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

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

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

Preheat the oven to 400F/200C

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

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

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

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

Love,

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

Dear Jess,

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

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

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

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

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

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

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

Fresh cilantro leaves for serving
Sliced green onion, for serving

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Love,

Spicy Black Bean Soup

Dear Jess,

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

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

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

Enjoy!

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

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

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

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

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

Poppy Seed Dressing
adapted from a recipe from a friend

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

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

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

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

Love,

Tangy Cucumber Salad

Dear Jess,

I whole heartedly expected this recipe to be disappointing. I made it out of desperation. I had 3 cucumbers sitting in my fridge from the Circle Organic food box that I knew I would never eat in time. I desperately looked up recipes for Cucumber Salad, and pieced together what I thought might work. This is the delicious result.

Tangy Cucumber Salad
adapted from www.inspiredtaste.net

2 cucumbers (some people say to use seedless... I didn't, and it turned out fine)
2 tsp Kosher salt
1 to 3 tsp honey (depending on how sweet you want it)
1/4 cup cider vinegar
2 tsp yellow mustard (dijon will work well too)
1 small red onion, thinly sliced (optional... but highly recommended)

1. Thinly slice cucumber into rounds. You can do this by hand, or with a mandolin.

2. Place cucumbers and salt in a large colander in the sink. Let sit for 30 minutes. You will lose lots of liquid this way, which is why it is convenient to leave it in the sink.

3. In a small bowl, whisk together honey, cider vinegar and mustard.

4. Place Cucumbers on a tea towel, and thoroughly dry them off. Place them into a large bowl with onions. Pour the dressing over and stir well.

5. Chill for at least 30 minutes.

I found it the best the next day, and the longer you let it sit afterwards. I ate it atop salad greens, with other salads (such as egg salad, and salmon). Jason enjoyed it on a sandwich. I will likely make it again the next time we have burgers! It has a refreshing taste, yet with a little zip from the onions and vinegar. It has won my affection, and a place in my recipe binder.

Love,

Chicken with Ginger

Dear Jess,

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

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

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

Chicken with Ginger
adapted from www.marthastewart.com

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

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

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

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

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

I hope you're still enjoying your summer!

Overflowing Love,

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

Dear Jess,

It. Has. Been. So. Long.

A few reasons:

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

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

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

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

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

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

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

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

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

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

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

I can't wait to see you on Saturday!

Love,

Jamie Oliver's Farro Salad with Roasted Veg

Dear Jess,

Happy winter! What a bummer that you can't get here as soon as you had hoped. This storm is beautiful, and looks like it is to continue into tonight. The snowplows here keep going by though, so they're trying to keep up!

In preparation for your (possible) visit, I picked up ingredients for this salad. I have made this a couple times. Once for Kristy's bachelorette, and once for my wedding dinner! I have made it again today with great joy and excitement! My house smells like roasted veggies, garlic and fresh herbs!

I always make this with bulgar wheat, as it was suggested as a perfect Farro Substitute. 

Farro Salad with Roasted Veg
adapted from jamieoliver.com

1 3/4 cups bulgar wheat
3 yellow zucchini, halved lengthways and chopped
2 green zucchini, halved lengthways and chopped
1 red onion, peeled and cut into wedges
2 red peppers, halved, deseeded and cut into chunks
1 medium eggplant, peeled and cut into chunks
4 cloves of garlic
extra virgin olive oil
sea salt
freshly ground black pepper
herb or white wine vinegar
1 good bunch fresh herbs (I used rosemary and chives... I have done it with many different combos though)
1 squeeze lemon juice

1. Preheat the oven to 400F. Cover Farrow or bulgar wheat in cold water and soak for 20 minutes. Slice the zucchinis, and put them into a large bowl. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt.

2. Spread veg mix onto a roasting tray (I used 2 foil-lined cookie sheet) in one layer, as they will roast better this way. Roast in the preheated oven for 30-40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. (I usually forget to do this... it still tastes fine if you do too.)

3. Chop herbs and set aside. Place the Farrow or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted vegetables and chopped herbs.

4. Serve warm or cool. It tastes good both ways!


The snow is still blowing outside. As I look out the window, snowmobiles are passing on the road, and the neighbours are frantically shovelling their driveways trying to keep up with the snowfall.

I love you and hope to see you soon!

Love,

Slow Chicken Curry

Dear Jess,

Brrrrrr. It is so cold.

That being said... I am enjoying it more this year than any year. I think the warm winter last year gave me a break, and this year I realized that I missed it a little bit. Well... mainly I think I miss the effect that good food has on a frigid cold day.

This is one of those meals that sets a cold day right. I have made it twice, and I will be making it again. It's from the Everyday Paleo Family Cookbook. It's easy, basic, makes your house smell like heaven, and it tastes yummy. I have put it in my slow cooker on cleaning days, so as I'm working around the house, the smell wafts through the house and I feel like dinner is making itself!

Slow Chicken Curry
From Everyday Paleo Family Cookbook, page 88

2 tbsp curry powder
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
2 lbs boneless, skinless chicken thighs (or breasts)
4 garlic cloves, minced
1 yellow onion, sliced
3 carrots, diced
4 celery stalks, diced
1 cup full-fat canned coconut milk
1 cup Homemade Chicken Broth (I used my homemade Veggie Broth)

1. In a small bowl, mix all of the dry spices together.

2. Place the chicken thighs in slow cooker and pour the spice mixture over the chicken thighs and toss together until all the thighs are coated with the spices.

3. Sprinkle on the minced garlic and add the onions, carrots, and celery.

4. In a small mixing bowl, whisk together the coconut milk and the chicken broth.

5. Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.

The first time I did this I did it slowly on low for 6-7 hours. The second time I tried it on high for 4 hours. I didn't find any difference. Delicious either way!

I served it on brown and wild rice rice for Jason. For me I put it over some steamed broccoli with a salad. Mmmmm. Snuggle up with the icy wind howling at your windows, and enjoy the warmth and comfort from this meal. Success!

Love,

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,

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,

Moroccan and Rollin' Quinoa Salad

Dear Jess,

This Quinoa (pronounced keen-wah) Salad is so good that I made it last week and I am right at this minute making it again. As I sit here writing this entry (in our newly painted 'study/office/drawing room',) the Quinoa is in the pot boiling, and the aroma is floating through the house. (I also have bread baking in the bread-maker, so my house basically smells like heaven.) This is another gem from the Podleski sisters (The Looneyspoons Collection.) On page 38 you will find Moroccan and Rollin' Quinoa Salad.

I have fallen in love with this particular seed for many reasons. One being you can do so much with it, another being it's delicious, and most importantly: it is a full protein! Janet and Greta have a nice little description of it that I will share here with you:

"Though commonly referred to as a grain, quinoa is actually a seed of the goosefoot plant, a relative of leafy green vegetables like spinach and Swiss chard. Once considered 'the gold of the Incas,' Aztec warriors used quinoa to increase their stamina. It's not wonder: quinoa is a nutritional powerhouse! It has twice the protein of brown rice and contains all nine essential amino acids (nutritional building blocks that help form proteins and muscle and other tissue) - rare in the plant kingdom. That's why quinoa is winning the popularity contest among vegetarians and others who don't want to eat meal 'til the cows come home. All that protein plus tons of fiber make it a waist-watcher's dream, a diabetic's dream, a cholesterol-lowering dream and... well... a dream come true for anone who wants to put the best possible fuel in their body. The tiny seeds can boost energy and also contain lots of magnesium that can help prevent high blood pressure and osteoporosis. As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities." (page 38 of The Looneyspoons Collection)

So there you go! One major tip when buying quinoa: make sure you get 'prewashed' or 'prerinsed' quinoa. It will say this on the package. If you don't you have to thoroughly strain it.

Moroccan and Rollin' Quinoa Salad
From Janet and Greta Podleski's The Looneyspoons Collection

1 cup uncooked quinoa
2 cups reduced-sodium vegetable broth
1/4 cup dried currants (I didn't do this)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 cup canned no-salt-added chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated corrotts and peeled, diced English cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
1/4/ tsp freshly ground black pepper

1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until quinoa has absorbed all liquid. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.

2. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix will and refrigerate for at least an hour or two before serving. Tastes even better the next day!

This salad I eat most days for lunch and also include some in Jason's lunch. (He loves it!) It will last me about a week. I will likely make a big batch of this before I go to Spain as part of Jason's 'meal plan' that I will be leaving him.

I can't wait to see/talk to you soon. Hopefully before I leave, but if not sometime shortly after I get back.

Love,

Sally*

*(my signature is on my other computer which is giving me some problems lately...)

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,

Cleaning Out the Fridge

Dear Sally,

As time keeps slipping away and the wedding get closer I have started using up all the food in the fridge. Jesse told me yesterday that we will actually be going on a second honeymoon two days after the first one! Who would have thought. SO . . .  I have to use up the food in the fridge. This dinner I prepared last night was the strangest combination of recipes and ideas from my head but Jesse loved it!

I had two orange bell peppers sitting in the fridge on the verge of going squishy. I decided to make some stuffed peppers. I grabbed the ground beef that needed to be used, garlic, onion and started with that. I cooked up some garlic and herb rice I had in the cupboard and also grabbed the leftover Caesar Salad dressing I had from a couple of days ago.

I decided to do a simple salad with the peppers to keep things light and simple. I found a recipe for a green bean salad I was given back in May and I combined two recipes to make this one.

As I was combining ingredients and pulling from different recipes I wasn't sure what the outcome would be but it seemed to work really well. The flavours in the green bean salad are light and refreshing. The stuffed peppers we hearty and had a nice little bite to them.

I can't believe next weekend is the wedding! I just started to feel relaxed now that school is over but I have a lot more to do before I can really relax. I can't wait to see you.

All my love,

 

Dijon Green Bean Salad With Feta

 350g green beans (trimmed)
1 red onion thinly sliced
6 radishes thinly sliced
3/4 cup crumbled goat feta cheese
1 tbsp lemon juice
1 tbsp dijon mustard
2-3 tbsp olive oil
salt & pepper to taste

1. Combine the ingredients for the dressing and set aside. 
2. With a mandolin or a sharp knife, slice the onion and radishes as thin as possible.
3. Wash and steam green beans fro 5-8 minutes until tender. Remove from heat and place in a large bowl.
4. Add the onion, radishes and crumbled feta to the warm beans. Pour dressing over salad and toss lightly.
5. Sprinkle with salt and pepper and serve.

Roasted Bell Peppers with Italian Stuffing

2 bell peppers
300 g ground beef
3 cloves garlic
1/2 red onion diced
1 tsp worcestershire sauce
1 tbsp red wine
1/4 cup bread crumbs
1 tbsp Italian seasoning
1 cup season rice
1/8 cup Caesar Salad dressing
1/8 cup marinara sauce
1/8 cup green olives chopped

1. Combine beef, onion, garlic, worcestershire sauce, red wine, bread crumbs and Italian seasoning in a large bowl. Mix with hands until well combined. Cook over medium heat until no pink remains.  Set aside.
2. Cook the rice according to package directions. Remove from heat and place in a large bowl. Add the ground beef mixture, Caesar salad dressing, chopped olives and tomato sauce. Stir well to combine and set aside.
3. Slice the tops off the bell peppers, removing all the seeds and white bits inside. Stuff the peppers with the rice and beef mixture. Place in a 370 oven for about 25-30 minutes until the stuffing is cooked through and the peppers are tender. Remove from the oven and serve!