Loving the everyday

About a year and half ago, give or take a few weeks, I sat myself down on my big, comfy couch with a cup of hot chocolate and a super cozy blanket, candles flickering in the background, I am sure. I had a decision to make. Have you ever noticed that successful folks seem to be passionate about (mostly) just one thing? And so become really, super good at what they do? Well, I felt torn in two between decorating and cooking. I do love them both equally. Both are creative, fun and a great way to express myself.

In the end, I chose cooking, put my decorating adventures on the back burner and let the pots do do all the talking instead of the walls. The biggest deciding factor being that cooking is an everyday event, I would never get bored, I can start a new "project" with every new dinner and still never ever run out of things to do and learn. Cooking has not let me down. There are days, though, I think I may never eat again since the house smells of food far too much. Weird? I know... but smell seems to satisfy my hunger rather often.

And that is exactly when design and decorating comes back to mind, I simply can not help myself. I'll never stop loving this fun and very much personal expression of personality. The way I see it, you may spend money on golf, I spend my hobby money on creativity. In the end, we are both satisfied.

So the question remains, can I do both? Perhaps I can, since I'll be in the kitchen singing my song around 4pm without a doubt in my mind that food excites and satisfies me. And on those days where leftovers abound, and the pots enjoy a day off, I'll trail off to my next decorating project.

And what better place to get back at'er than the kitchen?

I keep a folder with inspiration photographs, do you? They all seem to go in one direction as of late. I like to call it 'industrial chic'. And so, my bare, boring, once green walls are finally receiving a little more of my character... a perfect balance of old and new. (Is it ironic to update a kitchen with 80's panelling? I think not, when I go back to my inspiration shot, above.)

I feel rather lucky that my love enjoys the process as much as I do.



Still, in the midst of it all, I made this oh-so-yummy Chili and served it with homemade spinach pasta. The photo really does not do it credit. But I suppose we all have our limits?!

TIP: wear plastic gloves when handling hot chili peppers, or wash hands well with soap and water if you do touch the chilies.




Roast Beef Chili serves 4 - 6

3 pounds round beef roast, cubed (pick one with not too much marbelling or connective tissue)

kosher salt and fresh ground pepper

olive oil

2 onions, diced

1 large sweet red pepper, diced

1 jalapeno pepper, seeded and chopped

10 garlic cloves, peeled and halved

2 tbsps tomato paste

1 28-ounce can whole San Marzano tomatoes

1 tbsp grated unsweetened chocolate

CHILI POWDER:

2 hot red chili peppers, seeded and hand-torn

2 tbsps whole coriander seeds

2 tbsps purchased chili powder

2 tbsp sweet paprika

1 tbsp ground cumin

1 tbsp dried oregano

1 tbsp white sugar

1/4 tsp ground cinnamon

1 tbsp kosher salt

1 medium size can red kidney beans, drained and rinsed

GARNISH:

lime wedges

fresh cilantro leaves

First make your chili powder:

In a dry skillet, toast the hot red chili peppers with the whole coriander seeds over low heat until fragrant, shaking the pan so they don't burn.

Now put these in a blender or coffee bean grinder and pulse until you have a fine powder. Add the remaining chili powder spices, sugar and salt.

Now...

Season the beef cubes with plenty of salt and pepper. Set a large pot over medium - high heat and add about 3 tbsps of olive oil. When the pot and oil is very hot, add the beef and stir until brown.

Mix in the onion, red pepper, jalapeno, and garlic.

Stir in the chili powder you just made.

Add tomato paste and San Marzano tomatoes, crushing tomatoes with the back of wooden spoon.

Now add the chocolate. (Think depth of flavour...mmmmm)

Add enough water to just cover the beef and simmer, UNcovered, until the meat is fork tender and comes apart with no resistance, about 2 hours.

Grab two forks and pull beef cubes apart, as little or as much as you prefer.

Stir in the drained red kidney beans, taste and season with salt and pepper.

Simmer for another 30 minutes, covered if already reduced to a thick consistency, stirring occasionally.

Garnish with lime wedges and cilantro leaves.

Serve as is, or over pasta (this cuts the heat for the kiddos), corn bread or just a bunch of shredded cheddar cheese.

~ Making Pasta ~ with Nonna

There are a few things quite evident when cooking with a real Italian Nonna.

I am much taller than I remembered.

Kitchens don't need to be fancy to make the best of the best.

You pick up the Italian language on the fly. I may never call farina flour again, and possibly add an 'a' to the end of many English words. "Farina, it's'a' tha name of the game'a'!"

Oh, it's good to giggle like a school girl again. And french braid my hair!





After a quick coffee and a variety of homemade cookies, Nonna handed me a bandanna and an apron, which felt to me like the best "Welcome to my kitchen, let's cook!" I have ever experienced.

There is no recipe, four hands stepping in as our most valued tools. I feel at home, so very much at home! Out comes the farina, a dozen eggs, a little olive oil and a hand measured tablespoon of salt. Surprisingly, pasta dough needs a lot less attention than bread dough. And just a short while of kneading later, we are ready for the pasta machine. Here again, it's mostly a thing of touch and feel. Give me one of those new cell phones or a TV with far too many options, I am utterly lost. Farina.. it's catchy, isn't it?... I get it. We are friends. I love my hands more than ever, too, even if they aren't super girly and slender. These are working hands and I plan on putting them to good use.





We get a system going, Nonna and I. Before you know it two hours are up, and we've made gorgeous Fettuccine and a big batch of Spaghettini, too. Nonna tells me I am a fast learner. I tell myself she must be telling the truth, an Italian grandma would never tell a lie. I have visions of turning my kitchen into pasta heaven, I think primarily of Ravioli, filled with beautiful things like ricotta, squash and mushrooms. I dream of inviting friends over for a glass of wine and a rustic bowl of egg pasta, swirled with the most amazing cream sauce. Life is beautiful, my friends. A certain beauty no one needs to miss out on.




Of course there's no better way to finish up an Italian morning than with a slice of pizza for lunch, a glass of red wine with one gorgeous ice cube cooling it down to the perfect temperature (hey, when Nonna offers, I don't refuse - she was proud of the ice cube, and I was happy to try something new).

Thank you, Nonna. You've allowed one of my dreams to come true. I hope to cook for you one day and potentially impress you, too. I promise to pass this knowledge on to my girls, and they are going to promise me to pass it on to their kids, I'll make sure of it. You can't put a price tag on something like this!

Photo credits belong to my good friend, Erin, who is also Nonna's real grandchild and super talented, wouldn't you say?

Coincidence?!

The Soccer World Cup is in full swing as I write today, so perhaps an Italian flag should be replaced by a German one... I feel an apology coming on as I am terribly sorry to my German heritage, but when it comes to food, the Italians do take home the Gold. If you will notice the *coincidental* similarity of these two photos:




Do the Italians always have food on their minds?

Don't tell the authorities, but I think my passport is telling a lie! I am a typical Canadian, a Heinz 57 of many nationalities. (Of course my children are greater mutts than myself. But then, I have always been partial to mutts!) Still, I am convinced I should have been born somewhere between Italy and Spain. Although I would miss my blond hair.




And since you are wondering... No, I did not eat this much pasta in one sitting! This portion is for photography purposes only. (I did come close though... as this happened to be super yummy.)

I've had this dish buzzing around my head for a few days now. (Again, food on my mind at all times, very Italian-ish.) I am loving the fresh herbs in my garden, and I always stock Sundried Tomatoes in my pantry, as well as cream cheese - which is purchased in bulk and used in bulk. Garlic is never far off... and so I thought to myself, this must be a match made in Italy heaven. As I photographed the chopped herbs, tomatoes, and garlic, I couldn't help but think it looked an aweful lot like *a* flag. And so, a dish buzzing around in my head became a story buzzing even louder. A little like those horns at the World Cup.

Comparable to Spaghetti alla Carbonara, this pasta makes a great side to a crisp salad or fresh asparagus and grilled chicken. A good chef's knife comes in handy here - chopping the herbs, garlic and tomatoes finely is, I think, important for even flavour distribution. And don't forget to play with the ingredients - what's good for me may not be good for you. I happen to love a good amount of flavour... in other words use as much or as little herbs and tomatoes as you wish, it's sure to be tasty every time!




Asiago and Sundried Tomato Garden Spaghetti
Serves 4 - 6

3/4 - 1 lb Spaghetti
1/2 cup plain cream cheese (please don't use low fat)
2 - 3 tbsp olive oil
1/2 fresh basil, chopped (or a combination of basil and parsley)
1 (270 ml) jar Sundried Tomatoes packed in oil, drained and chopped
3 cloves Garlic, finely chopped
1 cup reserved pasta cooking water
fresh ground Pepper
Sea Salt
Asiago Cheese, a big chunk of it, for grating at the dinner table

Cook pasta in salted water to al dente, reserving 1 cup of the cooking water just before draining. Do not rinse pasta!!
In a large saucepan, combine cream cheese and olive with the garlic, herbs, tomatoes and fresh ground pepper over low heat until melted. Add the drained but not rinsed (!) spaghetti and reserved 1 cup pasta water. Stir to combine well. Season with salt to taste.
Serve with asiago cheese and a grater.

Give me the green

I love the colour green. Not forest green, unless it's the real thing, but crisp, yellowy greens. Apparently it's a calming colour. And it's been said that green lovers are smart. Would be nice if that was true, now wouldn't it! (I've decided to run with it.) So what is it about green that makes me sing? It encompasses so many diverse and amazing things - many of my favourites, actually. Like spring, and new life. Greener living, and how it's become a trend! (Possibly the first trend I'll follow, too.) Then there are the vegetables, fruits, and herbs. How green signifies nutrients. And I am sure there is some sort of psychological reason as to why we go on green when approaching a set of lights. Green is not only comfort to me, it is life. In the case of these Thai Rice Noodles, green is crisp from fresh lime, and hot, oh so hot, from the jalapeno peppers I threw in without first deseeding them. Um, perhaps not so recommendable when feeding children under 10 years of age. I do love treating myself to a little heat once in a while, though!

This is a simple, yet stunning rice dish, which satisfies those ethnic food cravings I seem to get. There's not much prep to be done, making it a quick, veggie filled, healthy dinner option. Toss in a cup or two of cooked, shredded chicken or a pound of ready-to-eat shrimp for a meaty upgrade.

Thai Rice Noodles
Serves 4 - 6

3/4 - 1 lb medium-thick rice noodles
3 tbsp fish sauce
3 tbsp sugar
3 tbsp soy sauce
4 green onions, thinly sliced
1 jalapeno - deseeded when children abound, finely chopped
4 cloves garlic, roughly chopped
2 tbsp peanut oil
2 cups snow peas, ends trimmed
1 red pepper, thinly sliced
1 handful roughly chopped cilantro
1/2 cup almond slivers, toasted (in a dry skillet, over med - high heat, for about 3 - 5 minutes)
1 - 2 limes, cut into wedges

Prep veggies.
Cook the rice noodles according to package directions. Drain and rinse.
Stir together the fish sauce, sugar and soy sauce. Set aside.
Meanwhile, heat a large skillet over high heat. Add the oil, then snow peas and red pepper.
Cook while stirring for a couple of minutes.
Add the green onion, jalapeno and garlic.
Continue stirring, cook until the vegetables begin to brown and the garlic is fragrant, about 1 minute.
Add the sauce, swirl it around the pan, then add the drained noodles and combine well.
Take skillet off the heat, add in the nuts and cilantro, reserving a few for garnish.
Serve immediately, with lime wedges.

Case Study

It's a beautiful spring week day, which means I am spending loads of time out in the yard with the kids, digging for 'fossils' in the sand box, pulling weeds, and sitting on the patio with a cold drink. And unless dinner is prepared on the BBQ, it needs to be made in a flash - I don't want to miss any warm, energizing sun rays! The number 1 misconception of cooking from scratch must be the unavoidable involvement of processed food. I guarantee you, this doesn't have to be the case, fresh is just as fast, but one hundred times tastier. I apologize for yet another pasta dish - it seems as though pastas, breads and soups are what I get excited about, probably because I am confident any home cook rushed for time can make great, fresh food without a ton of time spent (except for the bread, I suppose!). The reason I decided to write about this particular pasta dish is because I have been making a rather similar one when I only have about 20 minutes to spare. This Jamie Oliver version truly knocks it out of the park, and I found it to be an interesting case study in using spices (cinnamon with tuna?), as well as fresh lemon and herbs (I am crazy for these!). There is always that question of, how do I know when to use what herb, when do I add it, and what can I add to bring out the flavour even more? Practicing with existing recipes can open the window of opportunity to create your very own signature dishes.

All the credits for this recipe go to Mr. Jamie. Knowing his passion for passing on a recipe, I am sure he won't mind me passing this one on to you.

Lazy Afternoon Pasta
Serves 4

Olive Oil
1 red or white onion, peeled and finely chopped
1 - 2 fresh red chillies, deseeded and finely chopped
1 level teaspoon ground cinnamon
a bunch of fresh basil, leaves picked, stalks chopped
1 x 28oz cans good quality plum tomatoes
2 x 10oz cans good quality tuna in olive oil, drained and flaked
sea salt and freshly ground black pepper
1 lb good quality rigatoni or penne (I used seashells)
zest and juice of 1 lemon
a small handful of freshly ground grated Parmesan cheese

Heat a good splash of olive oil in a heavy-bottomed pan a cook the onion, chili, cinnamon and basil stalks on medium to low heat for 5 minutes until the onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Break the tomatoes up using the back of a spoon, then bring to a boil and reduce to a simmer for about 20 minutes, stirring often. Taste for seasoning, adjust with salt and fresh pepper if needed.

Meanwhile, cook the pasta in a pan of boiling salted water according to package directions. When al dente, drain the pasta in a colander, reserving some of the cooking water (about 1/2 cup). Toss the pasta into the tuna and tomato sauce with the roughly torn fresh basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan, mix together well. Loosen the pasta with a little of the reserved pasta water if needed. Check the seasoning and serve immediately.

It's in the can. Sort of.

So it feels to me as though things in Sprout-land have come to a stand still lately. My foods have been less complicated and I haven't been devouring a ton of new information, or food for that matter. But the more I thought of it, the more I noticed that I have been focusing on the small details of what makes a dish superb, what techniques make it shine - the whys and hows of cooking basics, I suppose. Let's just say I have been laying a foundation. I'll build the house later.

Pasta being a good basic - however one day I do still plan on making my own - I am sensing that I have gotten a little bit of a handle on building flavour from scratch. I haven't purchased premade pasta sauce in months, and I am not sure that I ever will again - since even when fresh tomatoes aren't in season, we can buy them in a can (yes, I still call that making sauce from scratch, because out of season tomatoes don't measure up to ones canned while in season). For a sauce in a flash, simply "sweat" finely chopped onion in olive oil, and if you want, celery, carrots and garlic, even hot pepper flakes, or any combination of these. After cooking on low heat for 10 - 20 minutes, add a can of crushed tomatoes, then some herbs - I am partial to fresh basil, but here's the beauty of it all - you can add whatever you have on hand. Season with salt and pepper, and you are done my friend!

As you know I hardly ever feel the desire for meat in a meal for it to be complete. Sometimes I add the illusion of a meaty dish by using it as a flavour ingredient, rather than it being a major component. I have taken a liking to pancetta, because a little goes a long way, and it's not nearly as fatty as bacon. Simple food often does not look like much, but don't let looks deceive, because not only is this dish packed with flavour, it also fills the house with that "let's gather in the kitchen and eat" smell that I love so much!

Bucatini in Tomato and Pancetta Sauce

Serves 4 - 6

1 lb bucatini pasta (don't substitute for any other! I mean you could, but bucatini is what makes this dish what it is)

3 tbsp olive oil

1/2 pound pancetta, sliced and cut into strips (here you can do whatever you want, just don't make the pieces too small)

1 medium red onion, finely chopped (or substitute white onion)

1 clove garlic, finely chopped

chili pepper flakes, to taste

1 can (19oz/540 mL) crushed tomatoes

salt, to taste

1 cup finely grated cheese - asiago, pecorino, or parmesan

The sauce cooks in about the same time as the sauce, so start it all at the same time.

While the pasta is cooking, heat up a saute pan to medium - high heat. Cook the pancetta in the hot pan until crisp, about 5 - 10 minutes. Turn down the heat to medium, add the onion, garlic and chili flakes. Saute until onions have softened. Add the tomatoes and a little bit of salt, cook for another 5 minutes.

When al dente, reserve a cup of the pasta cooking water, then drain the bucatini.

Add the drained pasta to the sauce, and if the sauce is not binding, add a little of the starchy cooking water to bring it all together. Allow the sauce and the noodles to cook together for about a minute, then take it off the heat and add grated cheese.

This makes incredible leftovers!

Time, it is a-sailing!

So much seems to have happened these past few weeks. Not only did I turn 31 and am now knee deep in my thirties, but our house is officially green trim free, tile has been laid, I've read a book (well, almost), been on a carriage ride in beautiful Niagara on the Lake, have been out to dinner with friends, have cooked with other friends and enjoyed dinner at anothers home. Of coarse this is only a very quick skim of the things that have "kept" me from my studies. My camera has enjoyed a little rest on the shelf, and so some of the things I have thrown together lately have not been eternally documented. Something that stood out in my mind was a pesto pizza I made, for which I used the sponge dough method - it simply is the best. Pesto is a wonderfully easy, but amazingly luscious thing to make. As soon as the dough is rolled out and ready for the oven, spread a generous amount of Basil Pesto on it and top with a mixture of finely grated Italian cheeses. I used a trio of fresh Parmesan, Asiago and Mozzarella. They complement each other quite well, and since the first two of the three are strong in flavour, not much is needed to adequately cover the pizza.

I feel the need to confess that I purchased a very large box of Chicken Fingers during one of my grocery runs. Having said this, I loving wrapped these in whole wheat tortillas, along side tomato, lettuce and steamed asparagus and added a drizzle of homemade thousand island dressing. To which my husband said with a surprised tone to his voice, "you know, these are actually pretty good"! And they were. I do love chicken fingers.

I decided to dust my camera off today even though dinner was in the comforting category - not overly beautiful in presentation, but it was a soul warming hug I needed on this snowy February day. I've been pretty good at dealing with winter this year, I've hardly caught myself complaining about it at all! But nearing the end of this month, I think we have all had enough as our bodies long for a warmth only the sun can provide.
Not only do I enjoy roasted cauliflower, I love (homemade !) macaroni and cheese, although I hardly ever use elbow pasta, but much prefer a rotini or penne. If you are up for a little stirring and a whole lot of creaminess infused with tender cauliflower, this might be something for you, too. It's a recipe in the works, which means it can be tweaked to your own liking. What I have here for you is the way I love it - it's creamy, a lightly gooey, but still holding it's texture through the al dente pasta. It has a little zip too - add as much or as little Tabasco as you like. I used marble cheese today, but any smooth melting cheese would work. Cheddar is a given, but a cheese like Gruyere would really stand out.

Moni's Super Creamy "Macaroni" and Cheese
Serves 6 - 8


3 cups pasta Use any shape you like, and go up to 4 cups if you prefer a little less creaminess
1/3 cup each butter and flour
3 cups whole milk
1 bouillon cube (big grocery stores carry organic brands, and are filled with real ingredients, however, salt and pepper can be used instead of a cube)
half a head of cauliflower, roughly chopped - about 3 - 4 cups
2 cups finely shredded cheese
1/2 tsp dry mustard
dash or two of Tabasco
1 cup fresh bread crumbs (zip a slice or two of bread in the blender into fine crumbs)
1/2 - 1 tsp paprika


Cook pasta until al dente. Drain and rinse with cold water. Place in a casserole dish, and stir in the shredded cheese. Set aside.
Meanwhile, make a roux with the butter and flour: melt the butter in a saucepan over medium heat, then add the flour. Cook, stirring with a whisk, for a minute or two. Add the bouillon cube or salt and pepper and all the milk to the roux. Whisk quickly to dissolve it. Add the cauliflower, and cook over medium or medium-high heat until cauliflower is cooked soft and the sauce has thickened. (Cooking it right in the milk infuses all the flavour and the nutrients from the vegetable into your sauce, rather than losing it in cooking water.) Depending on the size of your florets, this will take between 10 and 20 minutes.
Take the sauce off the heat. Add dry mustard and Tabasco.
Using a blender or immersion blender, puree the sauce until perfectly smooth. Or you may decide you would like a more chunky version - then no blending is needed!
Add this to the noodles in the casserole dish. Stir to combine. (It seems like a ton of sauce, but after baking it's just right!) Top with bread crumbs and paprika.
Bake, uncovered, in a 350 F oven for 30 minutes.
Allow to sit for 10 minutes before serving.


I made a quick honey mustard vinaigrette, which I think works amazing well with a heavy cheese dish, for my baby greens salad.


Mustard Vinaigrette
60 ml olive oil
20 ml cider vinegar
1 tsp Dijon mustard
1 - 2 tsp honey
salt and pepper to taste

Mom, this dinner is SO good, we forgot to pray!

Lalalala! Music to a mama's ears.
Lately I've been trying out appetizers, and using them as entrees, since there simply aren't enough parties in a year I would ever need them for. I absolutely adore appetizers and I would like to learn to prepare an abundance of these... Sunday lunch consisted of Tomato Bruscetta (I finally found my go-to recipe) and Spinach Artichoke Dip with crackers. Today I made Gnudi. I had planned these for a dinner with friends, which unfortunately ended up being canceled, but my pantry was now prepared to make a stunning starter! Instead of attempting it the first time for visitors, I made them for a family dinner. Which I am really, really happy about. The salad I had planned for my visitors I made a few days prior to tonight, and am now ever so grateful we decided to postpone, as the salad was a total flop. I am finally fully convinced we should only prepare what we know for our guests. Forget the guinea pig thing, I have made a decision to leave that job title to my family. I have no intention to ever make that salad again, but these Gnudi were, in the end, quite stunning in texture and flavor, although I didn't figure out the proper technique until the very end. But, now I KNOW and am ready for some entertaining. I served the Gnudi with one of my favorite new-to-us meats - pork tenderloin - with caramelized red onions plus a quick Caesar salad.

Try these, I am sure you will love them, too. Shape the Gnudi by using two soup spoons: scoop a dollop of batter from spoon to spoon until you have an even looking dumpling, about 3 or 4 times.


Ricotta Gnudi with Brown Butter
Serves 6

3 eggs
(1) 425g tub Ricotta cheese
3/4 cup flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
6 tbsp butter

In a large bowl, whisk eggs until frothy. Add ricotta, then flour, Parmesan and salt. Combine thoroughly. Chill batter in the fridge for 15 minutes.
Meanwhile, bring a large pot of salted water to a simmer. Using two soup spoons, form about a scallop size amount of dough into a rough ball. Drop into the simmering water. Form about 8 Gnudi, and allow to simmer for about 3 minutes. Using a slotted spoon, remove them from the water and place on a large plate. Drop another 8 Gnudi into the pot. Repeat until all the batter has been used up.
Melt the butter in a large saute pan over medium heat. Cook for about 5 minutes or until butter has browned.
Add Gnudi. Cook for 5 minutes, tossing or gently flipping them in the pan until heated through.
Plate and garnish with additional Parmesan and black pepper, if desired.

Chinese Dumpling Adventure

Chinese Dumplings. I know now why there is such a thing as a master dumpling maker. And why people pay big bucks for these. I have to be honest, I wasn't convinced I should talk about my little adventure in the kitchen today. What I will say is that making dumplings has tired me right out! Making these is worlds apart from Italian cooking, which is a thing of feel and your very own quanto basta. Attempting perfection is a must even the first time around when it comes to perfect pasta pillows. I have a feeling it is something I may not perfect by reading about it, but instead is one of those arts that is passed on from one generation to the next. Is there such a thing as culinary personal ads? Married female, 30, looking for Chinese Dumpling Master. Serious contacts only!

And then it was time to bite into one.

I was speechless. Not even my kids said much. Other than, "I want chop sticks, too"! I am still not sure what to say.

But, oh, they were tender, so very very tender.

Which can be a problem when you have the habit of eating too fast to begin with. I think it took me ten minutes to gobble up about 15 dumplings. The seasoning in the filling carried the meat into perfect harmony with the pasta, without overpowering it. I am suddenly in the mood for a dumpling party... getting everyone involved in the process and figuring out how to pleat the darn things... having 4 skillets on the go at once to make enough to keep eating well into the night... some days it really is a shame that we get full.

Here's proof as to why I need many, many more practice runs:

Doesn't look much like what it's supposed to, now does it?
The photos I posted above show the only TWO out of 48 dumplings I got somewhat right. The others fell apart and stuck together when I took them out of the saute pan. My guess is I overcrowded them and made the dough to thin before filling.

Party, anyone?

After the holidays...

You know what I love about cooking? You can never out cook yourself, and you will never ever run out of new things to learn or taste. Food can bring back memories, evoke new ones, bring comfort or excitement. You can learn about a culture by the meals they enjoy, and can make new friendships that surpass any language or religious barrier solely by exchanging your passion. I love that my 'hobby' is a life necessity, and so even though it often feels like luxury to savor a bite of a perfectly roasted chicken or a carefully hand dipped chocolate, I need to eat each and every day and that will never end. I can make it as exciting or as boring as I want to. I can nourish my body and my soul at the same time. I can bond with friends, share some of myself with them and make someone feel super special. The best thing of all, is that simple but good quality ingredients pretty much carry themselves, so even if my skill is not that of a top chef, I can let the food sing on it's on and it won't let me down.
Speaking of simple food, it is something I look forward to after a week of feasting on roasts and turkey and perhaps a little too many sweets. So last night I cracked open a box of frozen spinach, sauteed it and added a Bechamel sauce. This is then scooped over perfectly cooked spaghetti and topped with a soft sunny egg, which when cut into oozes it's yellow into the spinach and creates a creamy sensation.

Sunny Side Two Cheese Spinach Spaghetti
Serves 4

Spaghetti, about 4oog
1 tbsp plus 1/4 cup butter
1/2 small onion, finely minced
3 cloves garlic, minced
1 box frozen chopped spinach, thawed (I pop it into the microwave for a couple of minutes, then squeeze excess water out - don't worry about getting all of it, sauteing will take care of the rest)
1/2 tsp salt
1/2 tbsp dried basil (or 1/4 cup fresh, chopped, if you have some on hand)
pinch nutmeg
1/4 tsp white pepper
1/4 cup flour
1 1/2 - 2 cups milk
1/4 cup finely shredded hard cheese, like Parmesan or Romano
1/4 cup plain cream cheese
salt and pepper
4 eggs

Bring a large pot of salted water to a boil and cook pasta for four people. Drain, rinse and set aside.
On low heat, melt 1 tbsp butter in a large saute pan and add the onion. Gently saute without allowing it to brown, 2 - 3 minutes. Add garlic, saute another minute.
Turn heat to med-high, add spinach and 1/2 tsp salt. Cook, stirring often, until evenly wilted and most of the moisture has evaporated, about 5 minutes.
Add basil, nutmeg and white pepper.
Stir in flour, incorporate completely.
Slowly add milk, a little at a time, stirring constantly, adding enough to achieve a creamy consistency.
Remove pan from heat. Stir in hard and cream cheeses, until melted.
Adjust seasonings with salt and pepper.
In a separate saute pan, on med-high heat, cook eggs in a little hot oil for a couple of minutes, until whites are solid but yolks are still runny. I lightly salt my eggs as they cook to bring out just a little more flavor.
To serve, swirl some spaghetti on a plate, top with a scoop of creamed spinach and the egg.

And next time someone asks you what you make when you need something quick, don't say frozen pizza, say Two Cheese Spinach Pasta!

My very own Lasagna

Okay folks, here it is... a recipe I made 100% from scratch and without any inspiration from any source, using some of the knowledge of food I have gained over the last few months. I do cook without a recipe quite often, but this one is worth publishing, I think, even though perhaps it is nothing spectacular and I am sure that somewhere out there, someone has made this probably much better than I. I did, however, get the stamp of approval from my family on this one, and I am pretty sure we will be making this a staple.
What I have made is what I call a Bacon Chili Bean Lasagna. It feeds 6 - 8 for under $10 and pairs quite nicely with either a Caesar Salad, or torn leaf lettuce with Balsamic Vinaigrette. This Lasagna is not like some other Mexican inspired tortilla shell casseroles, but takes on more of a southern flavour, one of home made refried beans with a variety of textures and flavours that do not get lost in putting it all together. Sweet corn contradicts salty bacon, chewy cheese balances the starchy beans, fresh parsley cuts the heat of the chili. All this in a fresh tomato base. I am happy with the result.

Bacon Chili Bean Lasagna
Serves 6 - 8

8 slices Bacon, small dice
1 medium or two small Onions, small dice
2 Carrots, medium dice
1 Celery stalk, medium dice
2 cloves Garlic, crushed
3 tbsp Tomato Paste
3 medium ripe Tomatoes, medium dice (skin on)
1 cup Tomato Puree
1 - 2 tbsp Chili Powder, according to personal taste
1/2 chicken bouillon cube
1/2 - 1 tsp Salt, according to taste
1/2 tsp Black Pepper
1 tsp dried Oregano
1 can Black Beans, 540mL, drained
1 can Red Kidney Beans, 540mL, drained
1 cup frozen Peaches and Cream Corn Kernels
9 Lasagna Noodles
1 cup shredded Marble Cheddar Cheese
about 1/4 cup roughly chopped flat leaf Parsley


Saute bacon in a large saute pan over high heat until crisp. Remove bacon, lower heat to med-low. Add onions, carrots and celery, sweat in the bacon fat without browning until soft.
Add tomatoes, tomato paste and tomato puree, plus a pinch of salt to release water in the tomatoes, garlic, chili powder, bouillon cube, oregano and black pepper.
Simmer on med-low until it has been reduced to puree consistency, about 10 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions. (Do not use no cook noodles.)
Preheat oven to 375F.
Use a potato masher to gently smash beans. You want to release the starch, but avoid loosing all shape and form of the beans.
Add the reserved bacon and the corn (no need to cook it). Heat to warm throughout. Adjust seasoning to taste with salt, pepper and chili powder.
Place about 1/4 of the bean mixture on the bottom of a 9 x 13 inch baking pan. Top with three noodles, then layer: 1/4 of the bean mixture, 1/2 of the cheese, 3 noodles, 1/4 bean mixture, 3 noodles and the remaining bean mixture.
Cover the baking pan with tin foil.
Bake in the preheated oven for 20 minutes.
Remove the foil, sprinkle with remaining 1/2 cup cheese and parsley. Bake for another 5 minutes, or until cheese is melted.
Allow to rest for 10 minutes before serving.