So it’s cold outside. Like freezing cold. Too cold to go out and play cold. Pipes freezing kinda cold….(if you live in a rental with really crap pipes). It’s the kind of day, where all day long I think about what warm comforting meal I want to sit down and eat tonight with the ones I love. Well this is it. This is the meal I wish I still had. Sadly we ate it all two nights ago and all I have left are these pictures. Oh and did I mention we have almost no groceries in the fridge! ya…it was too cold to do that too. Guess it’s pea soup and toast for my family tonight. That being said, if you happen to have these ingredients in your home, I highly suggest this is what you warm your tummy with tonight. Recipe adapted from MadelineLu.

Serves 4

Squash bake:

• 3 medium potato, cut into approx 1/2 inch cubes
• 2-3 cups butternut squash, or squash of choice, cut into approx 1/2 inch cubes
• 4 cups crimini mushrooms, sliced
• 1 large cooking onion
• 3 cloves of garlic,minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp chipotle chili powder
• 1 generous handful fresh parsley, chopped
• salt and pepper to taste
• oil for cooking; safflower, olive or coconut

Dill yogurt sauce:

• 1/2 cup plain yogurt
• 1 tbsp olive oil
• 2-3 tbsp fresh dill
• 1 clove of garlic, minced
• Mix all of the above together and you’re done.

To make:

1. Preheat the oven to 350.
2. Bring a large pot of salted water to a boil. Boil squash and potato for about 10 minutes or until just about cooked ( you don’t want them mushy)
3. Heat a couple tbsp of oil over medium heat in a cast iron skillet or dutch oven (as I used)….or any oven-proof frying pan for that matter.
4. Add the onions and garlic and cook until soft.
5. Once the potatoes and squash have finished cooking, drain them then toss them in over med-high heat.
6. Add the spices and cook until slightly browned. Stir every so often so they don’t burn to the bottom of the pan. Add a little more oil or broth if needed. This should take about 5 minutes.
7. Add the mushrooms and cook for another 5 minutes or until everything is cooked through (keeping in mind you don’t want a pot of mush). Continue to stir every so often.
8. Season with salt and pepper.
9. Stir in the parsley.
10. Break the eggs over the mixture and bake in the oven for about 10 minutes. A few minutes more if you like your eggs really cooked and a little less if you want super runny.
11. Remove from oven and sprinkle with a little more paprika and pepper.
12. Serve topped with the dill yogurt sauce and a side of wild rice and lentils or a nice crispy baguette.
13. Enjoy!

Serves 4

Pumpkin Seed Pesto

1/2 cup of pumpkin seeds, roasted

1 large clove of garlic

2 tsp capers

1/2 cup of fresh italian parsley

1/2 cup fresh basil

3-4 tbsp fresh lemon juice

2 tbsp olive oil

1/4 cup water

Preheat oven to 325. Evenly distribute the pumpkin seeds on a baking sheet. Bake for 3-5 minutes or until slightly golden. Remove from the oven and let cool. Add all of the above to your food processor and mix until fully blended and smooth.

Pasta 

4 servings Pasta of choice, I used vegetable pasta

2 peaches, pitted and sliced

1 med zucchini, sliced in half moons

Feta, for topping

Cook 4 servings of desired pasta. While the pasta is cooking grill the peaches and zucchini. First take a ziplock bag and add the raw zucchini and peaches. Add 1 tbsp olive oil or safflower oil. Seal the bag and give a little shake making sure to coat everything. Place the zucchini and peaches on a grill over medium heat for about 3-5 min per side. You want them to be tender but not falling appart.

To serve: Toss the pasta with desired amount of pesto. Gently mix in the zucchini and peaches. Top with feta and a sprinkle of salt and pepper. Enjoy!

*Note: Pesto can be stored in the refrigerator for up to 3 days.

recipe adapted from a house in the hills

I love meals like this. It is such a versatile dish that can be taken in so many delicious directions. I was running short on time…and groceries… so this time I didn’t add a ton to this hash. Regardless of the lack of toppings my guests devoured it.

serves 4

. 1 bunch asparagus

. 4 medium russet potatoes

. 5 green onions, chopped

. 1 large clove of garlic, minced

. salt and pepper to taste

. coconut or safflower oil for frying

. Feta for topping

Bring a large pot of salted water to a boil. While you are waiting for the water to boil, snap off the bottoms of your asparagus spears ( discard the bottoms ) and cut the remaining asparagus into 1 inch pieces. Chop the green onions. Now that the water has come to a boil add the potatoes and cook for about 10-15  minutes or until just tender. Add the asparagus to the pot of potatoes and let boil for the last two minutes. Once the potatos and asparagus have cooked, drain them and give them a quick rinse with cold water. Set aside to cool. Chop the potatoes into bite sized pieces. In a large frying pan saute the green onions and garlic with about 1 tbsp of oil over medium-low heat. Turn heat to med and add a little more oil. Now add the potato, asparagus and a good pinch of salt and some fresh pepper. Saute, turning every 4 minutes making sure the bottoms are browning ( not burning ) If  the potatoes are sticking to the pan you can add a little more oil. Once the hash is looking good and golden remove from heat and serve! Top with a generous drizzle of chimichurri and a crumbling of Feta. Enjoy.

chimichurri

. 1/2 cup parsley

. 3/4 cup cilantro

. 1 1/2 cloves of garlic

. 2 1/2 tbsp shallots

. 2-4 slices of pickled jalapano, add more or less depending on how much heat you like or you can skip the jalapano if you aren’t wanting the extra kick.

. 1 1/2 tbsp fresh lemon juice

. 3/4 cups olive oil

. 2 tbsp red wine vinegar

. 3/8 tsp salt

To make: add all of the above to your food processor and pulse. Alternately, if you do not have a food processor you can finely chop everything and then mix together in a bowl.

Want to mix it up a bit? Try adding any of the following to your hash

. top with a poached egg

. shredded chicken 

. sliced sausage

. diced tomato

. can’t forget a drizzle of sriracha!

 Recipe makes about 12 small/medium pancakes

5 cups of shredded vegetable, I used a mixture of red and green cabbage, carrot and brussel sprouts

3 scallions, thinly sliced

1 cup chicken, cooked and shredded 

1 cup all purpose flour

1/4 tsp baking powder

1/4 tsp sugar

1 tsp salt

4 eggs, lightly beaten

1 tbsp worcester sauce

1/2 cup cold water

safflower oil or canola, for frying

In a small bowl sift together the flour, baking powder, sugar and salt. In a large bowl add the shredded vegetable, scallions and chicken. Now add the flour mixture and toss with your fingers until evenly distributed. In a medium bowl whisk together the eggs, water and worcester. Pour the wet ingredients into the cabbage mixture. Gently mix together ( do not over mix ). Coat the bottom of a large frying pan with oil and warm over medium heat. Make about 3-4 pancakes evenly spread apart, each one should be about 2 tbsp of batter. Slightly flatten with a spatula. Cook for 5-7 minutes per side or until they are cooked through and have a nice crispy brown outer layer.

Okonomiyaki Sauce:

1/4 ketchup

1 1/2 tbsp worcester sauce

1/4 tsp dijon mustard

1 bsp rice wine ( for cooking )

1 tsp soy sauce

1 tbsp honey

1/8 tsp ground ginger

Combine all of the sauce ingredients in a small saucepan and simmer for 3-5 minutes until smooth and thick. Sauce recipe courtesy from Smitten Kitchen

Sriracha mayo:

1/4 cup mayo

1 1/2 tsp sriracha

Other toppings:

toasted sesame seeds

scallions, thinly sliced 

To serve:

Spread a bit of the okonomiyaki sauce on the pancakes and top with mayo and some toasted sesame seeds and sliced green onions.

*Want to mix it up a bit? try adding any of the following to your pancakes

Kale, shredded

zucchini, shredded

baby prawns

bacon

fish

For some reason or another, last week Kegan and I managed to skip our weekly grocery shop. Luckily we had done a large shop the week before so I was able to just barely scrape by. This was one of the last meals I made that week, putting good use to the final remans of our refrigerator. Sometimes all you need is a little push to get your kitchen creativity flowing. This dish was a hit! I am happy to say Poppy and Kegan devoured it.

*Please use this recipe as a guideline. It doesn’t have to be exact. I honestly just tossed it together… I’m sure you could use all sorts of yummy veg in this dish….maybe even toss in a little fresh arugala! Yum. or try switching up the cheese maybe add a little aged white cheddar to the mix?

Serves 4-6

2 cups peas

olive oil

2 cups red cabbage, shredded

2 cups brussel sprouts, shredded

rice pasta, 4-6 servings ( you could also try this with brown or wild rice )

Lemon cream sauce:

2 tbsp butter

1 1/2-2 tbsp flour

2 cups milk, heated. I used whole milk ( or 1 cup milk one cup cream )

2 large cloves of garlic, minced

1/2 cup parmesan, grated

1 lemon

salt and pepper

Fill a small pot  about 1/2 of the way with water. Bring to a boil, add the peas and cook for 2 minutes or until just tender ( if the peas are frozen cook for 3 minutes ) Rinse with cold water and strain. Set aside.

In a medium pan over medium high heat add a little olive oil, add the cabbage and brussel sprouts and cook for about 3 minutes or until the bottoms begin to brown. Stir and cook for anouther 3 minutes, until tender. Remove from heat.

Cook the pasta according to package. Set aside.

In a medium pan over medium heat add 2 tbsp butter, let melt. Add the flour and whisk until you have a smooth paste. Add the milk and garlic. Whisk until the sauce begins to boil and is smooth and has thickened. Add the cheese and stir until combined. Remove from heat, add the lemon juice and season with salt and pepper.

In a large bowl toss everything together. Top with a little freshly grated parm. Serve. Enjoy.

1/2 cup gluten free flour

3/4 cups parmesan cheese, grated

2 tsp fresh rosemerry, finely chopped ( or 1 tbsp dried )

salt and pepper to taste

1 cup pumpkin puree

1/2 cup of chickpeas, mashed

2 eggs, slightly beaten

oil for frying ( I used olive ) but feel free to use whatever oil you like. 

In a medium bowl mix together the flour, parmesan, rosemary, salt and pepper. In a separate bowl mix the pumpkin, chickpeas and eggs. Add the wet ingredients to the dry ingredients and stir until combined.

In a deep frying pan heat a generous amount of oil over medium heat. Once the oil is heated drop 3 or 4 large tbsp of batter into the oil. Gently flatten each tbsp. Cook for 3-5 minutes per side or until nice and crispy golden. Remove from pan and lay on some paper towel to cool for a few minutes. Enjoy.

*note: If the fritters are browning too fast, turn the heat down to med-low

I made this quiche for my beautiful bestfriends birthday potluck brunch. Sadly we had to leave before the party was over, to put Poppy down for her afternoon nap. Later that day I got a text saying both quiches were devoured! and as if that wasn’t enough of a compliment the birthday girl herself then told me it was the BEST quiche she had ever had!! along with a request to PLEASE post the recipe on my blog. I hope you all enjoy it as much as we did.

Recipe makes 2, 24cm round quiche tins

2 tbsp olive oil

5 medium cooking onions, chopped into half rings

16 oz crimini mushrooms

150ml  Guinness

2 cans of seamless dough sheets ( 1 can per quiche )

1 package of bacon, cooked and cut into bite sized pieces

300 ml double cream

3 cups cheese, shredded ( I used a mixture of swiss, sharp white cheddar and parmesan )

Pre heat oven to 395. In a large pan heat the oil over medium heat. Add the onions and mushrooms, cook until softened but not browned. Add the beer and cook for about 20 minutes stirring frequently ( do not let the mixture dry out ) turn heat down if needed.

Roll out the dough and line two 24 cm round quiche tins. Use your fingers to close up any holes that may have appeared when placing the dough in the quiche tins…Make sure there are no holes in the dough!

Cover the bottom of the quiche with a thick layer of bacon. Cover the bacon with the mushroom and onion mixture.

Mix together the eggs and cream. Season with salt and pepper. Stir in the cheese.

Pour over the quiche. Make sure the cheese is evenly spread out.

Bake for 30-35 minutes. If you notice the dough or cheese is browning too fast lightly place a piece of tinfoil over the quiche to prevent burning. Remove from oven. Let sit for a few minutes before serving. Enjoy!

There is nothing like a big bowl of comfort. Quick easy and delicious. This will fill you up and make your tastebuds happy all at the same time!

1-2 tbsp olive oil

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp thyme

1/8 tsp savory

2 cups crimini mushrooms, chopped

3 cups green cabbage, chopped

1/2 cup chicken or vegetable stock

1 19 ounce can of white kidney beans, drained and rinsed

1 28 ounce can of diced tomatoes, with juice

1/2 cup parsley, chopped

1/2 cup cilantro, chopped

salt and pepper to taste

fresh parmesan cheese, for serving

*additional ingredients: quinoa or brown rice, cook according to package

In a large pot heat the oil over med-high heat. Add the onion, garlic, thyme and savory. cook for about 5 minutes, stiring frequently until the onion has softened. Stir in the mushroom and cabbage and cook stirring frequently for another 5 minutes. Add the stock and simmer, covered, for 6 minutes. Add the beans, tomatoes, parsley and cilantro. Cover and simmer over med to med-low leat for 12 minutes or until thickened. Season with salt and pepper.

To serve: Enjoy served over quinoa and topped with a generous grating of fresh parmesan. Enjoy.

SQUASH:

1 spaghetti squash

Preheat oven to 375. Prick the spaghetti squash all over with a fork or knife making little holes/slits to allow for the steam to escape while it bakes (this will prevent a not so fun, super messy, squash explosion). Bake in a shallow baking sheet for 1 hour. Once the squash has cooled enough to handle, cut it length wise with a serrated knife. Remove the seeds and fibrous strings from the centre of the squash using a spoon. Once you have removed all the seeds, gently scrape the squash with a fork shredding the pulp into nice spaghetti looking strands. Set aside.

While the squash bakes make the sauce.

SAUCE:

- 2 tbsp olive oil
- 2 cups crimini mushrooms, sliced
- 2 medium onions, chopped
- 2 large cloves of garlic

- 1/4 tsp dried thyme
- 2 bay leaves
- 2 tsp chopped rosemary
- salt and pepper to taste
- 1 cup of organic vegetable broth

- 2 tbsp tomato paste
- 1 280z can organic crushed tomatoes, with their juice
- chunk of good parmesan cheese, for grating

Warm the oil in a large skillet. Add the onion, garlic, thyme, bay leaves and rosemarry. Cook over med-high heat for about 5 minutes, stir often. Add the mushrooms and cook for 5 more minutes. Season with a bit of salt and pepper. Add 1/2 cup vegetable broth and cook until completely reduced, making sure to scrape the pan lifting any bits that may begin to stick. When the pan is dry mash the tomato paste into the mushroom, onion mixture. Add the canned tomatoes and the remaining 1/2 cup of vegetable broth. Turn heat to medium low and simmer for 30 or so minutes.

ADDITIONAL INGREDIENTS FOR THE LASAGNA:

- ricotta cheese
- bag of shredded cheddar and mozzarella or cheese of choice

 

Spread a generous amount of sauce covering the bottom of your roasting dish. Cover with a layer of spaghetti squash followed by another layer of sauce. Spread a layer of ricotta and cover with a layer of shredded cheese. Repeat the process one more time. Top it off with a layer of grated parm. Transfer to the middle rack of the oven and bake for 18-22 minutes. Turn the oven to broil and bake for 3 minutes or until the top begins to brown and bubble. Remove from oven, let sit for a few minutes before serving. Enjoy!

Adapted from PLENTY

I recieved Yotam Ottolenghi’s Plenty for Christmas this year. When flipping through its beautiful pages this recipe immediately caught my eye and for good reason….it’s absolutely delicious!

I finally got around to making it last week. It was the perfect week for a comfort meal like this. Outside  was cold, fall on your bum more than once icy, and rainy! I spent the afternoon preparing it with my unbelievably patient Poppy entertaining herself with all the pots, pans and bowls she could reach.

When serving this to Poppy I spooned a bit of the mixture onto some rice and she devoured it. Kegan and I enjoyed ours with some hot crunchy white bread…after putting Poppy to bed.

Serves 4

1/2 tsp cumin seeds

3/4 cup light olive oil or vegetable oil – *note: because this was my first time making Shakshuka I followed this recipe to a T, however the next time I make this I will use far less oil.

2 large onions, sliced

2 red bell peppers, cut into strips

2 yellow bell peppers, cut into strips

4 tsp muscovado sugar

2 bay leaves

6 thyme sprigs, leaves only, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh cilantro, chopped, plus extra to garnish

6 ripe tomatoes, chopped

1/2 tsp saffron threads

pinch of cayenne pepper, or more depending on how much you enjoy the heat

salt and black pepper to taste

up to 1 1/8 cups of water -*note: I did not need the water when I made this. I also had to cook it longer to achieve the desired consistency before putting in the oven.

8 eggs or less if you only use one per cocotte

Over high heat; In a extra large pan, dry roast the cumin seeds for 2 minutes. Add the oil and onions and saute for 5 minutes. Now add the peppers, sugar, bay leaves, parsley, cilantro and thyme. Continue cooking over high heat for 5-10 minutes.

Add the tomatoes, saffron, cayenne and a bit of salt and pepper. Reduce the heat to low and cook for 15 minutes or until the mixture becomes a thick pasta sauce consistency. If needed you can add bits of water during this period to make sure it does not dry out ( I did not need any water….maybe my tomatoes were super juicy? ) Taste and adjust the seasoning. You want a nice strong flavour.

Remove the bay leaves and devide the mixture amongst 4 mini round cocottes ( I had enough left overs for 2 more servings ) make sure the mixture is still hot. Now make a little hole in the middle of each serving of pepper mixture and carefully break an egg into each hole. Sprinkle with a little salt and cover with lids. Cook in the oven at 325 for about 12-14 minutes. Check after 10 min, you want the whites of the eggs to be completely set and the yolks beginning to thicken but not harden. Once the eggs have cooked, remove from the oven; sprinkle with remaining cilantro and serve with a nice crunchy white loaf. Enjoy!

* You could also try topping with a little feta! so good.