My First Ice Day

Dearest Sally,

IT IS AN ICE DAY!

I woke up this morning feeling joyful and ready for an exciting day in the world of kindergarten. I had wonderful plans for a letter N craft to be followed by a night scene

craft. My dreams were shattered when I got the phone call at 6:30 that is was an ice day. I always wondered what it would feel like to have a snow day as a teacher . . . . it is better than when you are a kid.

Last night was Jesse’s birthday (he is now 26) and I made him a feast! On the menu was Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette, No-knead Cranberry Focaccia, and Chicken Wellington with Mushrooms and Spinach. I had to work all the cooking

in and around a meeting at the school, which kept the evening exciting. I combined the recipes from two different Food and Drink magazines and it turned out quite well.

Since I have the day off today I will most likely be bothering you to talk about your wedding and such. Have fun! I know I will.

Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette

Salad

¼ cup walnut pieces

12 dried figs, but into eighths

8 cups spinach

½ cup sliced red onion

¼ cup crumbled feta cheese (I used soft goat cheese)

Dressings

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 ½ tsp Dijon Mustard

1 clove garlic

Preheat oven to 350F

Place walnut pieces on a baking sheet and bake for 6-8 minutes or until nuts are golden brown and fragrant. Remove from heat and cool.

In a large salad bowl, toss figs, spinach, onion, roasted nuts and feta cheese.

In a small bowl, whisk together oil, vinegar, honey, mustard and garlic.

Drizzle salad with dressing and serve immediately.

No-knead Cranberry Focaccia

1 tsp instant or traditional yeast

1 ½ cups water, just warm to the touch

2 ¾ to 3 cups all-purpose flour

1 ½ tsp salt

1 cup sweetened dried cranberries

½ cup raisins

2 tbsp unsalted butter

1 tbsp coarse sugar (organic)

Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes. Then stir to dissolve yeast. Meanwhile, line a 9-inch round or square cake pan with aluminum foil, extending up and slightly over the side.

Add 2-¾ cups flour all at once to the proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed. Dough should be sticky, but not wet. Stir in additional flour if needed. Cover bowl with plastic wrap; let rest for 1 hour until doubled.

When dough has doubled, sprinkle salt evenly overtop; stir thoroughly. Let rest 10 minutes then add cranberries and raisins; mix well into dough.

Brush some melted butter over pan bottom and sides. Scrape dough into pan. Using buttered fingers, pat our to cover the pan bottom completely; top is rough in appearance. Brush with remaining butter.

Adjust rack below over centre; preheat over to 375F. Loosely cover pan with plastic wrap. Let rise for 30 minutes in warm spot on top of or near warm stove. Then uncover; sprinkle top evenly with coarse sugar.

Bake for 30-40 minutes or until richly golden. Cool on rack for 5 minutes. Using foil edges, lift loaf from pan. Remove foil and continue cooling bread on a rack. Cut warm loaf into wedges or slices to serve.

Chicken Wellington with Mushrooms and Spinach

8 cups packed baby spinach

½ cup water

2 tbsp extra virgin olive oil

2 shallots, finely chopped

4 cloves garlic

¾ cup garlic and herb cheese (I used goat cheese)

2 tbsp breadcrumbs

2 cups chopped mushrooms

1-½ tsp herbs de Provence

3 boneless skinless chicken breasts

Pinch of salt and pepper

1 pkg. puff pastry

1 egg beaten

Bring spinach and water to a boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside.

Return skillet to medium heat and add half of the oil. Cook shallots and garlic for e minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside.

Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbs de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink. Season with salt and pepper; set aside.

On a floured surface, roll out pastry to a 26x12 inch rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches on long sides and 2 inches on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly

Preheat over to 425F

Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing.

I have so many things to share with you and I can't wait to see/talk to you.

Love,

Tasty Spaghetti

Dear Jess,

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

Tasty Spaghetti
Adapted from Canadian Living

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

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

1. Cook spaghetti according to package instructions.

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


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



I can't wait for our next Skype date! 

Love,