Pasta e Ceci

 Well, it's only been 2 years since I've posted...whoops!  Anyhow, life happens and life got busy.  I feel as though I'll randomly post when I have the time and have something worthy of posting!

I'll keep it short and sweet today.  This recipe is based on Colu Henry's recipe using what I had.  It's so unbelievably simple and delicious.  It's also plant based if you leave off the cheese but I'm no vegan and I truly believe the Parmesan is necessary.  I mean, cheese is life, am I right?

*This is somewhere between a stew and a saucy pasta dish.  It will absorb a lot of liquid once it's done cooking but you can always add more water and season accordingly if you prefer it loosened up.  Enjoy!

Pasta e Ceci

Serves 4

2 tbsp Olive Oil

1 sweet onion, finely chopped

3 cloves of garlic, finely chopped

2 tsp fresh Rosemary (do not use dried)

1/2 tsp red pepper flakes

Salt  & Pepper

1 28-oz can Tomatoes with juice

1 15-oz can Chickpeas, drained

1 cup Ditalini pasta

1 cup fresh flat leaf Parsley, roughly chopped (not curly)

Parmesan for serving

Heat the olive oil in a large pot or Dutch oven over medium heat.  Add the onion, stirring occasionally for 3-4 min without getting any colour on it.  Add the garlic, rosemary and red pepper flakes and cook for 1 minute and season well with salt and pepper.

Stir in the tomatoes and chickpeas, breaking up the tomatoes with the back of a spoon and smashing about half of the chickpeas. 

Add 3 1/2 cups of water and bring to a boil over high heat.  Add the pasta and simmer, stirring often so nothing sticks to the bottom of the pot, for about 10 min, or until the pasta is cooked. *If it's too thick for your liking, add another 1/2 -1 cup water and season with salt and pepper taste.  

Add the parsley and stir in.  Taste and adjust the seasoning to taste.  Serve with and extra drizzle of olive oil and freshly grated Parmesan cheese.

 

Cranberry Sauce

Happy Thanksgiving weekend! Leaves are changing colour, I've got the cardigans out in full force, diffusing cinnamon and orange essential oil....it's a beautiful thing.
My cousin Robin and myself are tackling dinner together this year and cooking at my parents house.  They've got a great view and big table for our big group.  We've ordered a beautiful gobble gobble from a local farm (Hay Family Farm) and I'll be giving that beauty a brine bath.  Drop that turkey into a solution of sugar and salt and you'll eat the best damn bird you've ever had.  Wicked flavour and wicked juicy.  We're not going for the National Lampoons Christmas Vacation Turkey.
Some like Cranberry with their Thanksgiving/Christmas dinner (my hubs) but I'm not one of them.  However, that doesn't mean I don't like Cran Sauce.  Stick it in a grilled cheese with an aged cheddar, on crostini with goat cheese or on top of a brie....notice the cheese theme?! I have problems.  Anyhow, just because it's not my thang at a holiday dinner doesn't mean it shouldn't be there.  My version has a bit of Grand Marnier in it for extra orange punch.  I also like it with a touch of tartness instead of a full blown sugar bomb, like others I've had. This is how my mom did it, so this is how I'm doing it.  Super easy to make and can be made ahead of time.

Cranberry Sauce

1 bag of fresh Cranberries

1 cup water

3/4 cup sugar

1-2 tbsp Grand Marnier or other Orange Liqueur

1 tsp fresh grated orange rind

In a pot, add the water and the sugar and bring to a boil to dissolve the sugar.  Add the cranberries and turn the heat down to a simmer.  Stirring occasionally, simmer the cranberries for about 12 minutes.  Remove from the heat and add the Grand Marnier and the orange rind.  Cool and refrigerate.  Can be made 3 days in advance. 

Avocado Caesar Dressing

Hey! Remember me?! Well, it's almost been a year and I don't have much of an excuse, except that life gets busy sometimes.  Lame excuse but it's the only one I've got. I've had a few people nagging at me to get back to it, so let's rolling!

So my mom introduced me to this delicious dressing. My parents are now plant based and this recipe can be altered to suit that particular diet, if that's what you need.  It feels healthier to me because of the avocado, which is full of good fats and let's get real, it's avocado.  It's super delish. Give this a whirl in place of your usual Caesar dressing.  You won't be disappointed.

Avocado Caesar Dressing

(this can be made vegan by omitting mayonnaise for vegan mayonnaise and leaving out the Parmesan and using Nutritional Yeast)

1 avocado, halved
1/2 cup water
1/4 mayonnaise, regular or vegan
1 large clove of Garlic
2 tbsp fresh lemon juice
1 tsp Dijon
1 anchovy filet (optional)
1/4 cup Parmesan Cheese
Salt & Pepper, to taste

In a blender add all of the ingredients.  Whiz until well blended.

Adapted from A Pinch of Yum

Lentil Tabbouleh

Happy Spring, almost Summer!  Mother Nature has been a tad  hormonal these days. Rain, frost, a heat wave, more rain... Where I live, there's been bugs.  Lots and lots of bugs.  Black flies and mosquitoes are hungry and looking for food.  As they nourish themselves, we must also.

Sadly, few weeks back, a wonderful Scottish friend by the name of Kareen, passed away.  Kareen was on a local radio show called 'K on the Bay' and about 4 times a year I was her guest.  We talked about "food, glorious food", as she often said.  Now, I have known Kareen for many years but I got to know her a lot better chatting about something I can talk about for hours, which is food, entertaining, preparation... She loved Jamie Oliver and often lent me her cook books with recipes tagged that she had tried and adored.

I'm dedicating this recipe to Kareen.  It's one of Jamie Oliver's that I have only slightly tweaked to my liking. Add feta if you want a little extra punch, or keep it vegan without. This is fresh, healthy and would be perfect alongside grilled fish, chicken or as a light lunch on its own.

This ones for you Kazzie.

Lentil Tabbouleh

Serves 4-6

1 cup Puy or Beluga Lentils
2 cups Cherry Tomatoes, halved
3 Green Onions, sliced
1 clove garlic, finely chopped
1/3 cup fresh Parsley, chopped
1 tbsp fresh Mint, finely chopped (optional)
2-3 tbsp extra virgin olive oil
half large Lemon, squeezed (about 1 1/2 tbsp)
1/2 cup Feta Cheese (optional)
Salt & Pepper to taste

Rinse the lentils, then cook in plenty of salted water until tender, about 25-30 minutes.  Drain and cool.

Combine the Lentils, tomatoes, onions, garlic and herbs.  Drizzle over olive oil and squeeze over lemon.  Toss to combine.  Add Salt & Pepper to taste and crumble over feta, if using.

Greens with Apple, Cheese & Nuts

So, it's kind of starting to feel like Spring and very slooooowly starting to look like it.  Where we are, there's still a bit of snow that can melt any time now.  Mother Nature needs to bring her A game ASAP.

With Spring in mind, comes warmer weather, less bulky clothing and eventually, summer and bathing suit season. *Shudder* I'm not ready to show my lily white Scottish/Irish skin yet. I've been hitting the gym in hopes of toning up said lily white skin.  With a leaner bod, comes fresh healthy food.  I'm getting into salad mode FINALLY!  Certainly wasn't my thang this winter.

I give to you this delish, super easy salad. When I say greens, I mean Spinach, Arugula or mixed Baby Greens. When I say cheese, I mean Aged Cheddar, creamy Goat Cheese, punchy Blue, or salty Feta.  When I say nuts, I mean, Almonds, Walnuts or Pecans, toasted or un-toasted. Figure out your jam and roll with it friends!  Double the dressing if you'd like...it'll hold well for 4-5 days in the fridge.

Greens with Apples, Cheese & Nuts

Serves 4-6

6 cups Spinach, Arugula or mixed Baby Greens
1 large  Granny Smith Apple, diced small
2 Green Onions, thinly sliced
1/3 cup Dried Cranberries
1/3 cup sliced Almonds, Walnuts or Pecans
1/2 cup Aged Cheddar grated, crumbled Goat Cheese, Blue, or crumbled Feta

Dressing

1 small Shallot, finely chopped
2 tbsp Honey
1/4 cup Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp fresh Thyme leaves, chopped
1/2 cup good Extra Virgin Olive Oil
S&P

Combine the salad ingredients in a large bowl.  Combine the dressing ingredients in a bowl or jar and whisk or shake until everything is combined.  Season with a bit of salt & pepper to taste.

Pour over the salad and toss.

Whipped Feta Cheese

Well, this is a long overdue post.  As much as I'd like to make an excuse as to why I haven't posted, I don't really have one.  I've been cooking a ton but never really writing anything down, which forces me to use my memory.....let's not force me to do that.  It's comparable to a sieve these days.  

If you're in a pinch or stuck for something new to make as an appetizer a snack, or a topping for veggies this may be your answer.  It comes together quickly, and holds well for a couple of days so it's fantastic to to have on hand.  

Creamy, salty, tangy and versatile.  Yep, it's true.  I served this on toasted baguette slices, with a bruschetta topping...pretty sure you could put anything on this and it would be good.  This would also be amazing dolloped on Roasted broccoli or tomatoes, spread on chicken, rolled up and baked or even atop some pasta.  Seriously, get those creative culinary juices flowing!

P.S. I didn't take a bite out of that piece of bread, seriously. Didn't do it.

Whipped Feta Cheese

Makes 1/2 cup

3oz Feta Cheese
1oz Cream Cheese
1-2 tsp fresh Lemon Juice
1 tsp Olive Oil

-Recipe can easily be doubled-

In a food processor (I used a mini processor), pulse the feta until it's finely crumbled.  Add the cream cheese, lemon juice and olive oil and process until it's creamy.  You may need to scrape the sides down a few times.
Will keep well for a couple days refrigerated.

Curried Lentil Soup in a Jar

Tis the season to start thinking Christmas and Christmas parties, treats and hostess gifts.  I always have the urge to DIY this time of year, be it food or crafting, it's gonna happen.  This year I opted for flavoured booze and soup in a jar.  Food and booze.  That's right....Food.  Booze.  

Anyhow, this soup is stupid easy, cheap and pretty darn delish.  Gorgeous in a jar and it allows the giftee to make a super simple meal. Delicious with added veg or on it's own. I've loosely adapted this from a Good Housekeeping recipe.  I don't usually add anything to mine and I puree it at the end.  Feel free to add extra veggies to yours.

Curried Lentil Soup in a Jar

Makes 1 500 ml Jar 

Heaping 3/4 cups dried Green Lentils

1 tbsp Curry Powder

3 tbsp dried Onion Flakes

1 tsp Garlic Powder

1 tbsp dried Parsley

1 tsp Kosher Salt or 3/4 tsp Sea Salt

3/4 cup dried Red Lentils

pinch Chili Flakes (optional)

500ml Jars

In a 500 ml jar, layer the ingredients. 

Attach the directions:

In a pot combine dried ingredients, 2 jars LOW SODIUM broth Vegetable or Chicken)  and 1 jar of water.  Simmer for 30 minutes.  Puree if you'd like a thicker soup.

*Do not use full salt broth...there's salt in the dried ingredients.