Spicy Avocado Toasts

Mom and I had this for lunch the other day and loved it.

Its very simple but filling.

Spicy Avocado Toast 
(Martha Stewart)

1 ripe avocado
2 slices of toast
butter or coconut butter
a few pinches salt and pepper (I used flaky sea salt)
a few pinches red pepper flakes
lemon wedges

Peel and slice the avocado.
Toast and butter the bread.
Place sliced avocado on the bread and mash (or leave whole).
Top with salt, red pepper flakes and lemon juice.

Cheesy Spaghetti and Peas

Cheesy Spaghetti and Peas

(adapted from Everyday Food magazine)

*To break up the spaghetti, wrap uncooked noodles in a tea towel 

and firmly break in several places on the edge of the counter.

1/2 lb spaghetti, broken in pieces*

1 can evaporated milk

3 large eggs

pinch nutmeg (optional)

dash cayenne (optional)

1 1/2 C cheddar cheese, grated

1/2 C mozzarella cheese, grated

1/2 C parmesan cheese, grated

3/4 C frozen peas

Heat oven to 400.

Cook pasta a couple minutes less than package directions.

In the mean time, whisk all other ingredients in a large bowl.

Add cooked pasta to cheese mixture.

Pour into a 2 Quart casserole dish.

Bake 12-15 mins.

Let stand 10 minutes before serving.

Zucchini and Red Pepper Sautee

I love doing this for lunch.

It's faster than making an epic sandwich (because sandwiches need to be epic) and leaves me full.

Sometimes I have crackers or a nice piece of bread with it.

Zucchini and Red Pepper Sautee
Serves 1 person lunch.

1/2 medium zucchini, sliced
1/2 red pepper, sliced
1-2 tsp Olive oil
3 fresh basil leaves, torn
1/2 tsp lemon zest
1-2 tsp lemon juice
salt, pepper
1 Tbsp grated parmesan cheese

In a medium fry pan over medium, heat oil.  Sautee zucchini and peppers, sprinkled with a pinch of salt and pepper, for a few minutes, or until barely softened. Stir in basil, lemon zest and lemon juice.  Cook another minute.  Grate parmesan cheese over the vegetables and serve.

Spinach Hummus: Application II

Today, I'm trying the hummus on a flat bread with lots of lettuce, alfalfa sprouts and apple slices.

The kids are having alphabet soup.

Spinach Hummus with Apple Slices

My mother-in-law makes delicious apple-hummus wraps.

I frequently make them for myself for lunch.

Spread a wrap with hummus, top with shredded carrots, spinach and apple, then wrap it up tight.

Today I did a variation on that.

I added lots of spinach to my usual hummus recipe and used it as a dip for all the other components.

Add a apple, orange, blueberry and spinach juice and there's lunch.

Spinach Hummus with Apple and Carrot

1 796mls can chickpeas, drained and rinsed
1 lemon zested and juiced
1/4 C tahini
2 cloves minced garlic (optional)
4 Tbsp olive oil
1 tsp salt
pepper
2-3 large handfuls spinach
1/4-1/2 tsp cumin

Puree all ingredients in a blender or food processor.


Serve with sliced apple, sliced carrots and pita chips or crackers.

White Bean Dip with Pita Chips

Lunch can be kind of a challenging meal.

The quick options are not usually the best or healthiest.

We eat our fare share of pasta salad and peanut butter sandwiches but no one ever complains about a sampler plate.

A sampler plate for us includes, cheese (cottage or cheddar), crackers or pita chips, fruit and veg slices and sometimes pieces of meat and a pickle.

For my sampler plate, I enjoy a dip for the vegetables and pita chips.

Today I made a really fast and easy navy bean dip because (much to my dismay) I had run out of chickpeas.

So many times I have found that it is when my pantry is dwindling and bare, I get the most daring* and make the most happy discoveries.
(*Yes, I guess changing up my usual hummus for a white bean dip is pretty daring for me.)

But now I really love white bean dip...who knows what I'm capable now that I'm willing to take these kinds of risks...

White Bean Dip with Pita Chips

1 19oz can navy or white kidney beans, drained and rinsed
2-3 Tbsp lemon juice
4 Tbsp Extra Virgin Olive Oil
1 Tbsp parsley flakes (or a handful of chopped fresh)
2-3 garlic cloves
salt and pepper
4 whole wheat pitas (I used greek)
olive oil
1 tsp dried oregano
salt and pepper

Set oven to 400.
Puree beans, lemon juice, oil, parsley, and garlic in a blender or food processor.
Taste and season to your liking.

Chop each pita into 8 wedges, toss with a couple tablespoons of oil.
Place in a layer on a baking sheet and sprinkle with salt, pepper and oregano.
Bake for 8-10 mins.
Serve pitas warm with the dip.

Whipped Lemon Dill Cream Cheese

The other day, Renee and I bought some amazing bagels and whipped up a batch of this amazing cream cheese to go with.

I was thinking dill and she was thinking lemon, so we did both.

It was so good.

We toasted the bagels, loaded them with the lemon dill cream cheese and topped that with slices of smoked salmon and cucumber.

Whipped Lemon Dill Cream Cheese

1 8oz package of Cream Cheese (We used Philly)
2 tsp dried dill (or 2 Tbsp fresh dill)
1 lemon, zested and juiced (2Tbsp juice)

Whip all ingredients in a food processor or stand mixer or use and hand held mixer.

Best Vegetable Beef Barley Soup

I go through seasons of making certain things.

This soup is going to be my go-to soup for this winter.

Since I failed to make food for the company I had coming for Sunday lunch in advance, I ended up making this soup in the morning before church.

It came together so quickly.

A filling lunch, full of vegetables, thats tasty, and enough for a crowd equals a keeper for me.


Vegetable Beef Barley Soup 
(based on a recipe I saw on epicurious.com)

1 Tbsp vegetable oil
1 lb ground meat (I used beef)
1 C finely chopped onion
2 garlic cloves, minced
salt and pepper
1 14 1/2 oz can chopped tomatoes
1 can tomato paste
4 white potatoes, small dice
1 C chopped celery
1 C chopped carrot
1 chopped bell pepper
1/2 C barley
2 bay leaves
1 tsp basil
1 tsp oregano
6 C beef broth
1 1/2 C frozen peas
1/4 C chopped parsley

Heat oil in a large Dutch oven over med-high heat. Add beef, season with salt and pepper and cook until brown, stirring a few times.
Add onion and garlic, saute until tender.
Stir in tomatoes and all other ingredients except peas and parsley.
Simmer covered 20 minutes. Add peas and parsley.
Serve.

Mango Slaw

When Clara was little we used to frequent this little Thai restaurant in our neighbourhood.

One of the things we ordered a over and over was their mango salad.

The restaurant has since closed but tonight I really felt like eating that mango salad.

This mango slaw is better than any I have eaten at a restaurant.

It has so much in each bite.

Sweet mango, spicy chili, tangy lime and crunchy cabbage.

I will be making this one a lot this summer!

Mango Slaw

(Moosewood)

*The recipe calls for shredded cabbage and carrot. I used 1 bag of PC coleslaw mix which has cabbage, carrot and broccoli.

1 ripe but slightly firm mango, peeled and thinly sliced

1 1/2- 2 C shredded cabbage

1 C shredded carrot

1/4 C thinly sliced fresh mint leaves

1/4 C lime juice, about 2 limes

2 Tbsp maple syrup or brown sugar

1/2 tsp kosher salt

1 Tbsp Olive oil

1 clove garlic, minced (optional)

1 pinch red pepper flakes or 1 minced chile

1 Tbsp fresh ginger, grated

In a large bowl toss together mint, carrot, cabbage and mango.

In a mason jar or small bowl, mix lime juice, maple syrup, salt, oil, garlic, red pepper flakes and ginger.

Toss together salad and dressing. Let stand 20 mins, if possible, so the flavours blend.

Thinking about Clara's many trips to the Thai restaurant, reminded me of this picture.

Jim's first solo trip with Jim and I to Starbucks.

He thought it was pretty great...and felt that at a place this fancy he should take off his rubber boots!

Alphabet Soup

Seeing letters floating around in their food gives my kids so much joy.

They love alphabet soup.

This is one of my favourite soups because of the simplicity of its method.

You will hardly need to think about it.

Cut up a whole bunch of veg, whatever you like, and throw it into some stock, boil, season and simmer.

Done.

Which is perfect on a day like today because who wants to be inside when it's warm and sunny outside.

We did everything outside today.

We raked, shoveled dirt, swept, read and did some bike riding.

Spring is very near.

Alphabet Soup

(Not Your Mother's Weeknight Cooking: by Beth Hensperger)

**I like to freeze this soup in small lunch size portions enough for the kids and I. That way, we can pull one out for lunch on a whim- instead of opening a can.

One 28 oz can of diced tomatoes

6-8 cups stock

2 medium carrots, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 potatoes, diced

1 C diced green beans

1 C frozen corn

1 C frozen petite peas

1 clove garlic, minced

1/2 tsp salt

black pepper

1/2 tsp marjoram

1/2 tsp thyme

1/2 C alphabet pasta or any other mini pasta shape

In a large stock pot over med-high heat, combine tomatoes, in their juice and stock; bring to a boil. Add all vegetables and seasonings.

Boil again.

Reduce heat and simmer 40 mins.

Add pasta and cook about 5 mins.

Serve immediately.

Serves 4.

An Old Standby and A New Favourite

No Knead Dutch Oven Bread, that so many people rave about, deserves all the accolades.

It comes together with little effort and has wonderful texture and taste.

We have been eating it for breakfast toasted and buttered with scrambled eggs.

Toady I cut a slice to go with my favourite lunch of chickpea-lemon salad.

You'll need to plan ahead with this bread, it isn't instant but its very low-effort...

fun, even!...

Alicia, from the posy gets cozy blog, adds cinnamon and raisins to the dough. (I'm trying that next time.)

No-Knead Dutch Oven Bread

(motherearthnews.com)

1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.

1 1/2 tsp salt

Cornmeal or wheat bran for dusting

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

P.S--Wasn't yesterday wonderful.

We spent a lot of time at the park, opened all the widows and savoured the warmth.

Olive Oil and Maple Granola

Today the kids were having grilled cheese on rye with grapes and vegetables.

I decided to top some amazing maple-walnut granola, made from this great recipe, with vanilla yogurt and chopped banana.

My usual granola has been made and loved and made and loved dozens of times.

I needed a little change.

This one is very similar to my standby but it has a few things that set it apart.

It is very crisp and bright in flavour.

I hate, break-your-teeth-hard granola...who wants that, seriously?

This is more of a potato chip crunchy. I love that...(no dental stress.)

Aside from it's great texture, it also tastes so good with all that maple in there.

Oh how I love maple...but that's another story.

Olive Oil and Maple Granola

(food52.com)

3 cups old-fashioned rolled oats

1 cup raw pumpkin seeds, hulled

1 cup raw sunflower seeds, hulled

1 cup unsweetened coconut chips

1 1/4 cup raw pecans, left whole or coarsely chopped (I used walnuts)

3/4 cup pure maple syrup

1/3 cup extra-virgin olive oil

1/3 cup packed light-brown sugar

Coarse salt

Heat oven to 300 degrees.

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined.

Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

February Soup

My treatment for feeling cold and a little couped-up in mid-February.

A. Spend time with these people.

B. Eat this soup.

I love this lentil soup.

It's loaded with vegetables, brown rice, lentils and just enough bacon to give it deep, rich flavour.

Simple ingredients, simple to prepare and can stand on it's own feet as a meal. Perfect.

Serve it with some rye bread or a simple spinach salad.

February Lentil Soup

(adapted from Saveur.com)

1/4 lb bacon cut in to 1 inch slices

2 carrots, finely chopped

2 ribs celery, finely chopped

1 large yellow onion, finely chopped

1 tsp. cumin

1/2 tsp fragrant curry powder

1⁄2 tsp. dried thyme

8 cups chicken broth

1 cup long-grain brown rice, rinsed

3⁄4 cup brown lentils, rinsed

Kosher salt and freshly ground black pepper

chopped kale or spinach (optional)

1. Cook bacon in a large soup pot, stirring until crispy and cooked. Drain fat.

2. Add carrots, celery, and onions, along with cumin, thyme and curry. Cook, stirring, until lightly browned, 10–15 minutes. Stir in chicken broth, rice, and lentils and season with salt and pepper to taste.

3. Bring to a boil, lower the heat to medium-low, and cook, partially covered, stirring occasionally, until rice and lentils are soft, about 45 minutes. Stir in greens, if using.

Black Bean and Lentil Salad with Curry Viniagrette

When I opened the front door this morning, it was like a wall of heat hit me in the face.

To me heat means salad and smoothies for lunch and dinner.

This salad is really easy to make if you have a few cans of beans in your pantry.

I used two cans of black beans and one of green lentils but you could surely use almost any sturdy bean.

Feel free to use any vegetable you have. Grated carrot, thinly sliced celery, green peppers, chives or cucumber would be great in there.

The vinaigrette is a bright combination of ginger, lemon and curry.

I like to serve this as a side to sausage, cheese and crackers or boiled eggs.

A perfect meal for a day when you don't want to heat up the house by using the oven.

Black Bean and Lentil Salad with Curry Viniagrette

(101cookbooks.com)

3 cups cooked beans (I used 2 cans Black beans)

1 cup cooked black or green lentils

1 cup cooked brown rice (optional)

1/2 medium red onion, thinly sliced into crescents (optional)

1 cup vegetables, chopped or grated (I used a combination of zucchini, carrot and tomato)

1 clove garlic, minced

1/2 teaspoon of fine-grain sea salt

1 1/2 teaspoons curry powder

1-2 teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)

juice of 1/2 a lemon

1/3 cup olive oil

2 tablespoons cilantro, chopped

In a large bowl toss the beans, black lentils, red onion, and vegetables.

In a bowl or jar whisk together this garlic, salt, the curry powder, fresh ginger, lemon juice, and olive oil.

Whisk well, taste, and add adjust flavors/salt if needed.

Pour about half of the dressing over the beans and give it all a toss.

Add more dressing a bit at a time until it is to your liking.

Serves about 4 - 6 as a side.

Gnocchi Scramble

Creamy gnocchi with scrambled eggs and scallions, I could eat this every day. I love this meal, it's a creamy and very flavourful dish that takes less than 10 mins to make. I almost always have gnocchi and eggs in the pantry so I can make this whenever I need to. It goes perfectly at any meal, with toast at breakfast, on a bed of romaine at lunch and as a side dish at dinner. Jim was the first one to makes this dish one night when I was laying on the couch sick and watching Jacques Pepin's cooking show Fast Food My Way with no strength or ambition to make dinner. This was the recipe that Jacque was making in that particular episode and Jim said, "Do you want that? I could make that." Mmmm, it tasted mighty fine.

Creamy Gnocchi Scramble

(adapted from Jacques Pepin's Fast Food My Way)

1 small pkg potato gnocchi

1C water

2 tsp olive oil

5 eggs

salt and pepper

2 tbsp chopped scallions (optional)

2 tsp butter

1/3 C cottage cheese or sour cream

Place gnocchi in a large frying pan over med-high heat. Pour in water and oil. Cover and cook 4 mins or until gnocchi is tender and rehydrated.

Meanwhile, whisk together eggs, salt and pepper.

When gnocchi is cooked, remove lid and cook 1 more minute. Add butter and scallions cook 1 more minute.

Stir in eggs and continue stirring until egg is cooked. Finish by removing pan from heat and stirring in the cottage cheese or sour cream.

Serve with a drizzle of olive oil and a grating of Parmesan cheese if you like.

What we ate for : Lunch

Lunch can be a challenging meal at times, so I'm thankful for things like grilled cheese and soup. One of my long-time favourite lunches has to be this salad. I think I modified this from a Michael Smith recipe about 6 years ago or something. (I ate it a lot when I was pregnant and after Clara was born).

Stir together a mixture of beans, tuna, olive oil, and lemon with a sprinkle of kosher salt and some pepper then eat it on some lettuce or pasta and even serve it up in a soft tortilla. Lunch is served.

Today I ate it on a bed of arugala, parsley, cucumber and spinach. The kids ate it beside some sliced cucumber, red peppers, grapes and cheese.

Lemon Chickpea Salad

1 can chickpeas (or white beans)

1/2 lemon, zested and juiced

1 can tuna, drained and chunked

1Tbsp Olive oil

1/4 tsp Kosher salt

freshly ground pepper

Mix all ingredients in a bowl.

Serve atop lettuce or pasta, fill a tortilla or eat it alone.

Sprinkle with freshly grated parm if you want.