Spaghetti Puttanesca

My sister called to tell me that she made this yesterday. She reminded me that I made it for them often when they used to come over to visit. She also reminded me how much I love this easy dish. It is so fast, it can be prepared while the pasta is cooking. This is a delicious meal that can be on the table in 15 minutes. Seriously.

Puttanesca sauce was apparently created when an Italian chef threw together whatever ingredients he had left at the end of the evening to create a pasta sauce for the "women of the night". Or, so it is told. Whatever the case, it is a great way to use up my canned tomatoes and anything else that happens to be lurking in the fridge!

Apparently there are endless versions of what to put into this sauce- oregano, peppers, anchovies and tuna are ingredients that could make an appearance in an Italian Puttanesca. My recipe must always have capers or it isn't worth making. I love the salty, briny taste of capers, so I always have a jar in the fridge. They last a long time refridgerated, so be sure to use the leftover capers blended into creamy salad dressings or tossed into pasta salads.

My version is always vegetarian, adding a touch more sea salt and more capers to replace the saltiness of the traditional anchovies. Currently, this is strictly an adult dish in our home right now as I am not inclined to reduce the amount of spicy crushed red peppers. I usually take out a big ladle of spaghetti out for the kids and add butter and parmesan to their portion. One day, they will love this but for now they happily slurp up their own favourite version of spaghetti.

Spaghetti Puttanesca- Basic Vegetarian Version
Serves 4-6.
Rating: EASY
This would be delicious with roasted veggies- especially some roasted red or green peppers. We like this recipe just the way it is, but if you like very saucy pasta, you could double the sauce. Can be made vegan without the cheese.

1 450 g whole wheat spaghetti (reserve 1/4 cup cooking water)

2 tbsp olive oil
1/2 tsp crushed red pepper flakes, or more if you like spice!
4 cloves garlic, crushed or minced, and mixed with 2 tbsp water
1- 796 ml can diced tomatoes or 3/4 of a 1 L jar of home canned tomatoes
1- 200 ml can sliced black olives
4 tbsp capers in brine, drained
1/3 cup italian parlsey, chopped, plus more for serving
1/4 cup parmesan cheese, grated, plus more for serving

1. Cook pasta in salted, boiling water according to al dente directions, reserving 1/4 cup cooking water before draining.
2. While pasta is cooking, heat oil in large saute pan over medium heat. When warmed, add crushed red pepper and cook for 30 seconds. Do not let brown.
3. Add garlic in water to the oil, and let cook for a minute or two or until water evaporates.
4. Add tomatoes and bring to a boil. Reduce heat and simmer until pasta is nearly cooked.
5. Drain pasta, reserving 1/4 cup pasta water. Add pasta water, olives, caper, parsley and cheese to tomato sauce. Toss with hot pasta. Serve with extra cheese and parsley.

Creamy Kale & Vegetable Soup

This recipe reminds me of a soup that my parents would make often when I was growing up, a simple brothy, creamy potato soup with green beans and homemade farmer sausage. They also liked to add sorrel when they had it. It was one of those soul-warming soups that was influenced by my dad's mennonite background.

Although this is a different take on that soup, it does have that same soul-warming quality. My recipe has more of an Italian flavour but it can be easily altered by changing the herb flavouring or the greens used. Some sorrel might be interesting once it comes up in the spring. Or, if you have spinach in the fridge, use that. But I LOVE kale so I always use kale.

Our luxury purchases are big chunks of parmesan cheese (my son fights for the last pieces in the grater!) I always save the rinds in the freezer to add flavour to soups and broths. I scrub the rind with a vegetable brush and then toss it into the soup to simmer. If you have one, definitely toss it in as it makes it even creamier. If you don't have a rind, adding a little handful of parmesan while it is simmering can add some of that flavour too.

Creamy Kale & Vegetable Soup
This is best served with some nice crusty bread. If you like italian sausage, slice it and include it when you are sauteeing the veggies. Or, use farmer sausage but leave out the rosemary.
2 tbsp olive oil
4 large garlic cloves, peeled and crushed or minced (about 2 tbsp minced)
1 tsp dried rosemary, chopped or ground with mortar & pestle
1/4 tsp crushed red pepper
2 celery ribs, chopped
3 carrots, chopped
2 large potatoes, peeled & diced (or 4-5 small ones)
5 cups vegetable or chicken broth (or bouillon mixed to label)
2 cups white beans, frozen or canned
1 head kale, chopped
1/4 cup cream
*optional: rind of parmesan cheese

1. Gently warm the oil in a large soup pot over medium heat. Add garlic, stirring it until it is fragrant and soft (do not let it brown!)
2. Add rosemary, crushed pepper and veggies and cook for a minute or two.
3. Add broth and beans and bring to a boil. (Add cheese or rind if you have it).
4. Reduce heat and simmer for 15 minutes. Add kale and simmer another 15 minutes.
5. Just before serving, add cream and check seasoning. Add salt and pepper if desired.

Cauliflower Popcorn: It's All In The Marketing...

It seems that most people detest cauliflower. Why the bad rap- is it the over-cooked, limp cauliflower of our youth? Or is it the pale appearance? Whatever makes the nay-sayers refuse it, it is definitely time for another try. It's time to start marketing it right!

Cauliflower may be one of the healthiest veggies going- not only does it contain a super dose of Vitamin C, it also features Vitamin K, folate and fiber!

One little known fact is that it also contains a very small dose of Omega-3 Essential Fatty Acids (yes, this is the same oil that is recently getting lots of publicity for its health benefits and can be found in things like fatty fish (salmon & sardines), flax, chia, and hemp!) I am not saying to eat cauliflower instead of fish or flax- those are much better sources of Omega 3's. Just a piece of information for you to (ahem) digest.

After discovering this fact, I did some reading and found out how important Omega 3's are- especially for children's brain develpment and concentration. Apparently the British government has even considered giving supplements to students to improve concentration. This made me go out and buy some flax oil to add to our morning smoothie. http://www.independent.co.uk/life-style/health-and-families/health-news/brain-food-why-the-government-wants-your-child-to-take-omega3-the-fish-oil-supplement-481930.html

I've read several sources that state that when olive oil is combined with Omega 3s, it makes it more readily available for your body to use. Although cauliflower isn't a major source, it is still a source and those little doses can be important to little growing bodies and brains!

Don't tell the kids (or adults!) that this one is good for them. Only tell them that they are having popcorn for dinner. It's all in the marketing...

Cauliflower Popcorn
This is fantastic on its own as a snack or as a veggie on your dinner plate. Delicious served with a tangy yogurt dip (just yogurt with some lemon juice and salt) or, as my kids prefer, sour cream- or a combo of both!
1 head cauliflower
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground cumin
1/8 tsp ground pepper

1. Preheat oven to 475 degrees F.
2. Remove core from cauliflower and discard. Cut out florets and, using fingers, pull each one apart into approximately 6 smaller pieces.
3. Place cauliflower pieces on (ungreased) cookie sheet, adding oil and seasonings. Rub into cauliflower with hands.
4. Place sheet on lower rack in oven and bake for 10 minutes. Use spatula to turn cauliflower. Bake 5 more minutes or until pieces are crispy on edges and slightly darkened.

Scones: High Time for Tea

There is something that has eluded me for years- how to make the perfect scone.

It had to be light, tender, a little airy and delectably delicious. I may be a tad obsessed with this idea of finding the perfect scone.

I should state that I am part English. Plus my grandma loved tea and tea cups. She had a lot of them. Some of my fondest memories were afternoon teas with my grandparents, dunking cookies into the milky tea in dainty teacups. This must be why I carry on the afternoon tea time tradition with my kidlets. Some times it is tea and sliced apples. Sometimes it is tea with crackers and cheese. But on very special occasions we have a English-style "cream tea"- tea and scones with devon cream.

I found a recipe that may have halted my search- in a pile of magazine cut outs. I am not sure what magazine it came from but I altered it a bit anyways, making a healthier version as well, so I don't feel bad sharing it. The recipes can both be made with the assistance of a food processor if you have one.

Here it is for your special occasions- baby showers, wedding showers, or even those spring showers that keep you indoors with your cup of warm tea.

Lemon SconesIt is almost mandatory to serve these with Devon Cream and a homemade strawberry or raspberry preserve. If you have a difficult time finding devon cream, a substitute would be very thick, whipped cream.
2 ½ cups flour (or more)
¼ cup sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, cold and cut into small cubes

1 cup buttermilk (or add 2 tbsp vinegar to milk to make 1 cup)
1 egg
1 tsp of vanilla OR finely grated lemon rind OR finely grated orange rind
Optional: cream (half and half or whipping cream) and sugar

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, citrus rind (if using), baking powder, baking soda and salt in large bowl. (Or, alternately in bowl of food processor, combine by pulsing a few times.)3. Cut butter into flour mixture or rub into flour with hands. (Or pulse a few more times until butter resembles small peas in the flour).4. Whisk together buttermilk, egg and vanilla (if using) and pour into flour mixture. Mix with fork until it comes together. (Remove flour mixture from food processor and place into large bowl, whisk wet ingredients together and mix into flour mixture with fork).5. Flour work surface and very gently pat together to bring it together. Add more flour if needed.
6. Roll it or pat it gently out into 1” thickness and cut with large cookie cutter (circle, heart, etc.) and place on prepared baking sheet.
7. Optional: Brush with cream and sprinkle with sugar. Bake for approximately 12 minutes. Let cool for at least 15 minutes before serving.

If you want a slightly healthier version, here is a recipe for you!

Whole Wheat Scones with Yogurt & Cranberries
I like to cut these into tiny circles- approximately 2" across. A cookie cutter or small juice glass would work.
1 cup whole wheat flour
1 cup unbleached flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sugar (this could be reduced to 1/4 cup)
1/2 cup unsalted butter, cold and cut into small cubes
1/2 cup dried canberries

1 cup plain yogurt, not low fat
1 egg, lightly beaten
2 tsp vanilla
2 tbsp milk

1. Preheat oven to 400 degrees F.
2. Place flours, baking powder, baking soda, salt, and sugar into bowl of food processor. Pulse a few times. Add butter and continue to pulse until blended into fine pieces. (In absence of food processor, combine dry ingredients with whisk in large bowl and blend in butter with fingers until it resembles small peas in the mixture).3. Remove mixture to a large bowl. Process (or cut with knife) cranberries until half their size, about one minute.
4. Mix together wet ingredients in a small bowl or shaker cup and then combine with flour mixture and cranberries. Stir with fork until it comes together.
5. Place dough on well-floured counter and pat together into large circle, pat down until approximately 1" thickness. Cut into desired shape.
6. Place onto prepared sheet pans (silpat or parchment paper) at least 2" apart. Bake for 12-15 minutes.

Quinoa: For Breakfast

Apparently we are the minority here in North America- when we have breakfast it usually includes sugary cereals or toast with jam for breakfast. Everyone else in the world eats real food- everything from congee (rice porrdige) and other cooked grain cereals, to soups and even pickled herring!

Yes, some mornings at our home include breakfast cereals, but lately those mornings are few and far between. My daughter prefers oatmeal with blueberries and my son would happily saddle up for a plate of scrambled eggs every morning.

Sometimes I want something a little different, so today I tried quinoa for breakfast.

It is easy to make but, like anything good, it usually takes just a little longer to cook. You can prepare this cereal the night before and keep it in the fridge for a few days. It is delicious cold or warmed up.

Breakfast QuinoaThis cereal would be delicious with any dried fruit and/or nut combination. This makes quite a thick cereal, add more milk to thin it out.
2 cups milk or soy milk
1 cup quinoa
1/4 cup cane sugar or agave syrup, or more to taste
1 tsp almond or vanilla extract
1/4 cup dried cranberries
optional: chopped nuts or seeds

1. Bring milk to a slow boil over medium heat, add quinoa and sugar. Bring to a slow boil again. Cover with lid, reduce heat to low, and simmer for 13 minutes.
2. Add cranberries and continue to cook for 2 more minutes.
3. Remove from heat, add flavouring.
4. Eat immediately, or put aside in fridge. Serve with more milk if desired.

Fassolada

Some white beans are sitting in my freezer because I followed my own advice and put some away for a day when I don't have time for soaking and cooking beans before a meal. Now they are staring at me and waiting to be used.

The beans would be delicious on their own (they were boiled Jamie Oliver-style with a potato, a tomato, lots of garlic, olive oil and some rosemary). But I decide that I want something a little more warming, hearty and delicious this evening so I decide to throw together this Greek-style bean and tomato stew.

Served with crusty bread, my kids are sure to dip away to their hearts content and nibble on a few bites of beans and veggies. Hopefully one day they will appreciate this amazing food but for now I am happy to believe that I am expanding their palate one bite at a time.


Fassolada
This is so easy and so quick. Prechopped veggies can be in your fridge the night before to really speed things up. Garnish this stew with chopped parsley or fresh dill. Be sure to serve with crusty bread and some red wine- Opa!

¼ cup olive oil
3 garlic cloves, minced
3 stalks celery, chopped
3 carrots, chopped
3 cups of diced tomatoes, canned or preserved
2 cups vegetable broth (I sometimes use an organic bouillon cube dissolved in water)
3 cups cooked white beans (any white bean works well- navy beans are easy to find canned)
3 tbsp tomato paste
1 tbsp dried dillweed, or 2 tbsp fresh dillweed
1 large bay leaf
salt and pepper
to garnish: chopped parsley

1. Saute garlic, celery and carrots in olive oil over medium heat until softened, about 5 minutes. Stir occassionally.
2. Add tomatoes, broth, beans, tomato paste, dill and bay leaf to the sauteed vegetables. Bring to a boil and then simmer for approximately 30 minutes.
3. Check seasoning and add salt and pepper to taste. Garnish with parsley if desired.

Updated: September 2016, with 3 cups cooked beans

The Winter Confetti Cabbage Salad

Cabbage is cheap and plentiful in winter. You may be surprised to know that cabbage is high in Vitamin C, fiber and loads of other nutrients.  There have been several studies that have suggested that high cabbage (and other cruciferous veg) consumption could be linked to lower rates of cancer. Here is a link to some of those studies: http://www.sciencedaily.com/releases/2005/10/051031124249.htm

This salad is a beauty...and it really speaks for itself- so many colours and so many health benefits rolled into one. It is great as a side dish to almost anything you prepare- from vegetarian curries to roasted chicken.

Winter Confetti Salad
It is much easier if you have a food processor to shred the cabbage, but don't be dissuaded from trying it if you don't. Grate the carrots and slice the cabbage really thin and you will get a similar result. This makes a big batch- keep the dressing separate until you are ready to serve and then you can have a beautiful, crunchy salad for days! This recipe would be lovely with pumpkin seeds, sunflower seeds or cranberries.

1/2 head of green cabbage
1/2 head of red cabbage
2 carrots
1/4 cup chopped flat leaf parsley

1/2 cup olive oil
1/4 cup white wine vinegar
1/2 lemon, juiced
2 tbsp agave syrup or honey, or more to taste
1 tsp dijon mustard
1/2 tsp sea salt
ground pepper

1. Process cabbages in food processor with shredding disk. Use grating disk for carrots. Combine in large bowl. Add chopped parsley.
2. Combine dressing ingredients and whisk (or shake in jar) until emulsified. Season to taste.
3. Use as much cabbage mixture and dressing as you desire. If it is prepared ahead of time, the white cabbage takes on a lovely pink hue.

The Beloved Chocolate Zucchini Loaf

Preschool parents are getting pretty good at disguising veggies. I hear about children that have a very limited hue range- some don't like anything green, some refuse orange and others, purple. I am pretty lucky that I don't have to do this because my kids love veggies. In fact, I usually have to convince them to eat the rest of their meal. Tonight my son refused to share his dandelion greens with me. Lucky, I guess.

I don't share this recipe because it has veggies in disguise, I share it because it is delicious. It may be moderately healthy. But, if you do happen to have a child (or adult!) with a limited hue range, you will definitely get away with this recipe because it has a dark chocolate colour and amazing moist, chocolatey flavour. They will never know that they are eating zucchini too!

This is a loved recipe in our home. If you try it, it is sure to be beloved by your family too.

Chocolate Zucchini Loaf

This makes 2 medium or 4 small loaves. I recommend using Cocoa Camino Organic Cocoa here- it is rich and perfectly balanced. I've used both thick greek yogurt and sour cream with equal success. The coffee is optional but adds to the depth of colour and flavour.

1 cup unbleached flour

1 cup whole wheat flour (or another cup of unbleached flour)

1/2 cup pure cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt
1/2 cup oil (we use organic canola or safflower)

1/2 cup cane sugar

1/2 cup brown sugar

1 tsp vanilla

1/4 cup sour cream or greek yogurt

2 eggs

1 tsp instant coffee (optional)

1 1/2 cups grated, packed zucchini

3/4 cup chocolate chips (Cocoa Camino are delicious!)

1. Preheat oven to 350 degrees. Butter pans.

2. Combine flours, cocoa, soda, baking powder and salt with whisk in medium bowl.

3. In bowl of mixer, combine oil, sugar, vanilla, yogurt or sour cream, eggs, coffee and zucchini.

4. Add dry to wet ingredients and mix only until blended. Add chocolate chips.

5. Bake for 40-45 minutes (for smaller loaf pan) to approx. 55 minutes for larger loaf pan.

The Sunday (Nut) Roast

My sister waxes poetic about the Sunday Roast at their local pub in England. Apparently everyone has their Sunday Roast-at the pub or at home. She said the pubs even do a vegetarian roast. This had me intrigued...a vegetarian roast! Sounds like great winter comfort food.

I researched recipes and decided that none of them were perfect. I tweaked several recipes to come up with this one. It was spot-on the first time around. It would be a wonderful meal for the vegetarians in your life but even my carnivore husband asked for seconds of this one and gave it a glowing review. My daughter asked for the slice to be cut into "fingers" and dipped them into ketchup, but the adults had it proper British style- with garlic mashed potatoes, veg and gravy.

I think this would be a wonderful addition to our special family dinners alongside the mandatory bird. Or simply sliced and sandwiched in bread the next day.

Michelle's Nut Roast

I used a combination of almonds and cashews as that is what I had on hand- use what you have and I'm sure it will be delicious! You can use raw or roasted and salted nuts, but reduce the salt if you are using salted nuts. It looks like a lot of work, but it really isn't if you have a food processor or chopper. If you don't have one, just dice the veggies a little smaller and you should achieve similar results. .

3/4 cup cashews
1/2 cup almonds
2 tbsp olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
2 tsp cut sage or sage leaf
1 tsp thyme leaves
1 medium tomato, chopped
3/4 tsp sea salt
1/4 tsp ground pepper
2 tbsp chopped parsley
1 cup fine bread crumbs
1 cup grated mozzarella or dairy-free cheese
2 eggs or egg replacer
2 tbsp ketchup

1. Preheat oven to 375 degrees.
2. Process nuts in food processor or chopper until it resembles coarse sand. Remove to large bowl. 3. Saute onion, carrot, celery and garlic in olive oil in a skillet over medium heat until lightly browned and softened- about 5-10 minutes.
4. Add thyme and sage and cook for another minute. Add tomato, salt and pepper.
5. Process contents of frypan in food processor until it comes together but is not completely smooth.
6. Add vegetable mixture to nuts and add parsley, cheese, bread crumbs, eggs and ketchup.
7. Lightly press the mixture into a buttered loaf pan.
8. Bake covered with foil for 45 minutes, remove foil and bake another 15 minutes. Put under broiler for last 2 minutes. Let stand 5 minutes, run knife around outside of pan and firmly tap it out onto cutting board.

Basic Vegetarian Gravy
This is a very basic recipe and is way better than any packaged mix you can buy. You can add a touch of soy sauce or other herbs for more flavour.


2 tbsp butter
3 tbsp unbleached flour
1/8 tsp cut sage
1 cup vegetable broth

1. Heat butter in small saucepan over medium-high heat. Add flour and whisk constantly until changes to a rich brown colour.
2. Add broth and continue to whisk until smooth. Season with salt and pepper.

Chocolate Smoothie

Just reading recently about the health benefits of pure cocoa- a recent article that touted a component of cocoa as needing to be classified as a vitamin. Apparently pure cocoa has the potential to reduce risks of cancer, diabetes, stroke and heart failure! A perusal of my organic cocoa "nutrition facts" revealed it also contains protein, fiber, iron and potassium.

My kids don't need to know that it is healthy for them because that might ruin the fact that this is a big treat in our house. This decadent drink sometimes makes an appearance as a weekend breakfast treat or, sometimes an evening dessert.

If you want to read about cocoa's benefits, read on-otherwise, just make the smoothie!
http://www.medicalnewstoday.com/articles/65046.php



Chocolate Banana Smoothie- makes 4 regular or 2 large servings
I highly recommend Cocoa Camino Organic Cocoa for this!

2 bananas (frozen is best)
2 cups milk or soy milk
1/4 cup cocoa (use less if you aren't a chocoholic like us!)
1/4 tsp vanilla
2 tbsp agave syrup
4 ice cubes (if desired)
1. Blend until smooth and serve immediately!

KALE!

I didn't realize how scary kale can be until recently. I have friends that shudder at the word alone. Some retreat from it when they spy it at the store. Others say they hate it based on looks alone. Not sure why it is so scary, but our family has grown to love it simply prepared. Preschooler, kindergartener and even finicky grandpa!

Our favourite ways to eat kale are really the most basic. Our kids' first happy introduction to kale was from a friend who passed on a recipe for Kale Chips that her kids loved. Actually it wasn't really a recipe, more of a method. You can experiment with it and make it your own.


We also love to eat kale raw- my kids usually pick away at it in the garden before I can even harvest it! We find a little dressing on raw kale makes it even more delicious. You can experiment with that recipe too- add a touch of honey or experiment with the acid-lemon juice or white wine vinegar taste good too.

Kale Chips

1 head of kale, washed
2 tbsp olive oil

sea salt, to taste

1. Preheat oven to 425 degrees. Strip clean kale leaves from stem by running hand down the stem, holding onto bottom of stem with other hand.

2. Place absorbant, clean tea towel on counter and evenly distribute kale over the towel. Roll the towel up and scrunch it up quite a bit to squeeze out any extra moisture. (Excess moisture= soggy chips)
3. Place kale on cookie sheet and drizzle about 2 tbsp olive oil and sprinkle salt over all the kale. Rub the oil and salt into the kale to evenly distribute.

4. Bake for 14-16 minutes, watching it closely after about 10 minutes. Toss it with tongs a bit to move it around to keep it from sticking to bottom of cookie sheet. You want it mostly crispy, yet watch to keep it from turning black on the edges.

* This recipe can also be done in a food dehydrator for about half an hour on medium setting. You may want to tear the kale into smaller pieces and it doesn't require quite as much oil.

Raw Kale Salad
This salad is good right away but is even better after it has marinated for a day or two. It keeps well in the fridge for several days.

1 head of kale, washed and thinly chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

1/4 tsp sea salt

1. Whisk olive oil, apple cider and salt in the bottom of a medium-sized bowl.

2. Toss in kale and massage the kale with the dressing- really get your hands in there and massage it!