I love carrots

Carrots?  Yes carrots.

Not always, but recently, I've become carrots biggest fan.  Cheap, cheerful, and organic.  Carrots just take a little creativity to get away from everyday steamed or roasted carrots.

My solution?  Grate them!

It is extra easy and quick with a food processor, and it takes just the wink of an eye for the carrots to cook.  The best part is how they make this beautiful orange oil, and it's beyond delicious too.

Grated carrots are an easy way to eat fewer noodles, less meat, and more vegetables.


I tend to like my grated carrot creations with XO sauce. Thanks J&C! Sriracha is hip too.


A little meat, a little extra cilantro, cucumber, and green onions never hurt much either. I had these Vietnamese-esque beef and pork kebab type bits in the freezer. It made for quite the perfect pairing!


Vietnamese-esque Lemongrass Kebabs

2 pounds ground beef
2 pound ground pork
2 eggs
1/2 cup water
4 cloves crushed garlic
1/2 cup finely chopped onion
10 leaves fresh mint, finely chopped
2 tbsp finely chopped lemongrass (tender parts)
2 tbsp finely chopped cilantro
salt and pepper

1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Line a large cookie sheet with parchment paper.
3. Lightly beat the eggs. Combine all the ingredients.
4. Shape the meat into patties, or kebab shapes.
5. Bake until the internal temperature of the meat is 170 degrees F, or approximately 20-25 minutes. Enjoy!

Carrot Noodles

1 tbsp extra virgin olive oil
5 carrots (preferably organic)
1 red pepper
1 tbsp freshly ground ginger
1/3 cup miso paste
2 tbsp finely chopped cilantro
16 oz, 454g, wide rice noodles
(optional serving accompaniments - green onion, thinly sliced cucumber, chopped cilantro, XO sauce or sriracha)

1. Boil a large pot of water, and cook the noodles according to package directions. Drain.
2. Clean the ends off the carrots, and section the red pepper. Using a food processor with grating attachment, grate the carrot and red pepper.
3. Heat the olive oil in a skillet. Add the carrots and bell pepper. Let sizzle for a couple minutes, until a nice orange oil appears. Stir in the ginger.
4. Whisk the miso with a 1/2 cup of water, and add to the carrot mixture.
5. Turn off the heat. Add the cilantro and the noodles. Enjoy!
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game food, well kinda

I'll admit it.  I didn't even watch the Superbowl game yesterday.  Not even the half-time show.  Well, I saw a snippet, but it was just so unbearable I figured, why bother?  We don't even get the good commercials in Canada anyways.  I had a baby to play with, so that was more fun.

We did make some game-style food anyways.  There were mini-calzones stuffed with capicollo, basil, mozzarella, and vegetable spread.  We also made a version of the famous sandwiches available at the Nerbone food stall located in the Mercato Centrale in Florence.  Basically, it's a better version of beef dip, what it was destined to be in a better life.  Boiled meat doesn't sound quite as appetizing does it?  Bollito does though!  Then we had walnut and chocolate chip brownies with Nutella ice cream for dessert.  Somehow the only shot of that was... after the fact.

I make the dough, and Jeff makes the calzones.  Once again, the secret is a very, very hot oven.  We use a pizza stone pre-heated to 550 degrees Fahrenheit on convection.  Also, when it is cold outside, I place my dough in the microwave to rise.  I turn it on for 30 seconds, and let the dough sit for as long as time allows.




I think they look sort of cute. But, I like the look of raw dough; it looks so cushy!


If only my oven was always full of these little puffs of deliciousness.... sigh.


Yum.


Here's the resulting bollito, served on a crusty roll with salsa verde with parsley and capers, all alongside some broth for dunking. It was adapted from David Rocco;  we used a whole roast, and cooked it for a few hours.  You could actually cook it indefinitely.  The tender meat, and soft carrots from the broth was great for baby too.  I missed the chile sauce, but it just didn't happen.  There's always next time!


Apologies! The brownie recipe is here, and the bacio ice cream recipe is here though!


p.s. I know I promised fries. Soon! I promise! I also need to tell you about Charcut! Okay, now it's all in writing, it has to all get done. Stay tuned.
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buttered onion sauce

I don't know what it is. But I can't eat enough. I have just been eating, and eating, and eating. I mean sure, taking care of a baby is busy, but still. I have eaten the most calorific foods I can think of, and then I'm still hungry. I thought this dish would fill me up, and it certainly worked.

I suppose I should have included the calories burned while my mouth watered just thinking about it. It is absolutely one of my favourite pastas of all time, and that's saying something.

Think about it, it's onions simmered in copious amounts of butter for over an hour, and then doused with port. It's a take on a James Beard recipe, which called for madeira wine, and instead, port elevates it to a whole new scrumptious level.

While I could stop there, as it is an already a delicious accompaniment for pasta, or potatoes or meat for that matter, it seemed that it wasn't quite complete. Port is fabulously divine when paired with cheese, yes? And most especially any type of blue cheese. The same goes for a smattering of blue cheese chunks over the top to finish the dish off. Did it work? See for yourself.

Buttered Onion Sauce

4-6 medium yellow onions
1/2 pound butter
1/4 cup port wine
1/4 tsp kosher salt
1 tbsp of blue cheese per serving
1 package bucatini pasta (I love it for the extra bite that it adds)

1. Thinly slice the onions, into half moons. (I hope you wear contact lenses to help with the tears).
2. Warm the butter in a medium-size sauce pan, and add the onions. Cook on a low flame for an hour, stirring occasionally to prevent browning, until the onions are sumptuously soft, and virtually dissolve on the tongue. Add the port, and salt, and then simmer another 15 minutes before serving.
3. Bring a large pot of salted water (1-2 tbsp of coarse kosher salt) to a boil. Cook the pasta a minute less than the package directions. Drain the pasta.
4. Transfer the pasta to the beautiful buttered onions and stir thoroughly to combine.
5. Chop, or if you are feeling rustic, break some blue cheese into mini chunks.
6. Place a serving of pasta in a bowl, and dot with blue cheese. Serve with fresh ground pepper.
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crazy good beef short ribs with a puddle of polenta

You know how once in a while, you have something so good, so mouthwateringly delectable, so very scrumptious, that you really just want to jump right onto your plate?

Now, as much as I wanted to be covered in this puddle of polenta, while it might be quite good for the skin, isn't exactly quite as fantastic as devouring this silky polenta slathered with beef short ribs, cooked to tender oblivion.

And I hate to say it.

Don't tell.

But it IS easy.  And you'll be the marvel of all who even are fortunate enough to get a whiff.

Plus, this makes a lot of food, so you might not have to lift a finger for at least another meal or two.


A rich plate of meaty and cheesy goodness deserves a green salad.  This one had a lemon, olive oil, and garlic vinaigrette.  I topped it off with some walnuts, and some grated grana padano.  It was a tough decision, but I had to save a little bit from the cheesy polenta.




Now, onto the short ribs.

Like I said, they are easy. But... they do take awhile. The good thing is that you won't be slaving in the kitchen, just everyone will think that you did. Oh darn!

The hardest part is finding beef short ribs if you never have before. Never fear, you will find them. You can get them at most grocery stores.

YES, they look fatty. That is what makes them good. Actually, freaking great.

Again, don't worry, some of it will be scooped off. The rest will make you happy. And the rest is why you have the green salad.

Now, first you are going to make a simple tomato sauce. You can make it on the stove, sure. But it's easier if you virtually plop everything in the pot and cook it overnight in the oven. Less fussing.

Then, wrap a cookie sheet in aluminum foil. Place a rack on top. Put the short ribs on top of that. Like I said, it's easy right? Turn on the broiler in the oven. Brown the short ribs.

Finally, put them in the pot with the tomato sauce, and cook until the bones fall out of the short ribs, and you are sure that if anyone toothless dined with you, that even they wouldn't have to chew.

Savour.

Beef Short Ribs with Polenta

1 onion
2-28 oz cans of whole plum tomatoes (or approximately 8 cups)
extra virgin olive oil
2 tsp ground fennel seeds
2 tsp dried oregano
large pinch chili flakes
salt
pepper
1 clove of garlic
3-4 pounds of beef short ribs (approximately 8 short ribs, more or less)

1. Pre-heat the oven to 200 degrees F.
2. In a deep-sided sauté pan, or dutch oven, heat a few tablespoons of olive oil on medium-high heat. Chop the onion, and brown it in the oil, 5-7 minutes.
3. Remove the pan from heat, and add the tomatoes with their juices, fennel seeds, oregano, chili flakes, and a teaspoon of salt, and a few twists of pepper. Place in the oven. Let it go overnight, or all day. As you prefer.
4. To make the tomato sauce, add in a peeled clove of garlic (or two), and purée with either a hand blender or in the blender, when cool. Taste, and adjust for seasonings. It is best if it is quite spicy from the chili flakes, do not fear! The flavour will cook into the short ribs, and become less pungent.
5. Pre-heat the broiler to high heat, and arrange the oven rack closer to the top of the oven, probably the second rung from the top. To brown the short ribs, cover a cookie sheet with aluminum foil to catch the drippings. Place a rack (perhaps a cookie cooling rack) on the top, and arrange the short ribs on it. Sprinkle with salt. Place 4-5 inches underneath the broiler.
6. Allow the ribs to brown, and become crispy before using tongs to flip the ribs to an alternate side. Approximately 10-12 minutes.
7. Add the short ribs to the tomato sauce, and cover with a lid. Simmer on the stove until the meat easily falls away from the bones, approximately 3-4 hours, you can't cook this too long. Do keep an eye on it, and stir occasionally. Keep the heat low enough that the tomato sauce will not burn. Skim and remove some of the oil when as it separates and floats to the top. When the meat is tender, remove the bones, and tear the meat into smaller pieces. Taste, and check for seasoning.

Cheesy Puddle of Polenta

6 cups water
2 teaspoons of salt
1 3/4 cups cornmeal
2 tablespoons of butter
1/2 cup grated grana padano cheese
1/2 cup grated fontina

1. First, if your cornmeal is of a very fine grind, then these amounts will work, otherwise, if you cornmeal is stone ground with a larger kernel, then use 5 cups of water. Alternatively, read the package directions.
2. Bring the water to a boil in a medium-size saucier, or stockpot. Add the salt. Lower the temperature to medium-low. Add the polenta, and whisk, whisk, whisk. Continue to do so until the mixture is quite thick.
3. Remove from heat, and stir in the butter, then the cheeses. Serve immediately.
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smoky slow-cooker black bean soup

I need a delicious, but comforting and healthful dinner.  But, sometimes it can't require a lot of hands-on time.  I literally rushed through this one, and it took less than 20 minutes of my time, granted there was some waiting.  The results?  Very worth it.

Are the amounts of ingredients set in stone?  No.  It's not a fussy recipe.  This is not a pastry, or a cake.  It's a soup.  A little less carrot, or a little less celery isn't going to create a train wreck.  Just trust me, and make a big ol' pot of soup.  You'll have a fabulous dinner, and a good bunch of leftovers for some stellar lunches.  Go for it!

Slow-Cooker Black Bean Soup
Dried black beans (enough to fill approximately 2 inches of your slow cooker)
2 medium onions
2 large carrots
2 sticks of celery
extra virgin olive oil
water, or chicken broth or both
kosher salt
1-2 tsp ground cumin

For garnish:
6 slices bacon
1/2 avocado per person
1 large bunch cilantro
yogurt, sour cream, or creme fraiche

1.  Thoroughly rinse the black beans in a colander.  Place in the slow cooker, and cover with 2 inches of water.
2.  Rinse the carrots, celery, and onion in the colander.  Roughly chop.  Be quick, it doesn't matter, it's going to be mostly puréed later on.
3.  Heat 1-2 tbsp extra virgin olive oil in a non-stick skillet on medium-high heat.  Add the vegetables, and keep the heat fairly high, just to give it some good golden colour.  Nothing needs to be cooked evenly, it will all soften in the slow cooker.  Just go quick, approximately 2-3 minutes.
4.  Add the vegetables to the slow cooker, add a teaspoon of cumin, and a few teaspoons of kosher salt (I added 1 tablespoon, but this might be different depending on the size of your slow cooker).
5.  Turn the slow cooker on the lowest setting, and leave for 4-5 hours.  Once the beans and vegetables are tender, the soup is ready.
6.  Slice and sauté the bacon until crispy.
7.  Remove a few cups of beans from the slow cooker, and set aside.  Using a hand-blender, quickly blend the soup, being careful not to overdo it, or there is a tendency for the beans to become like glue.
8.  Add the beans that were set aside, back to the slow-cooker.  Stir, and taste for seasoning.  Add more cumin, or salt, as desired.
19.  Chop the cilantro, and slice the avocado.  Ladle the soup into serving bowls, and garnish with avocado, cilantro, yogurt, and bacon.  Serve immediately.
10.  Add the remaining bacon, and chopped cilantro to the leftovers for another dinner or several lunches.
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butter, is never optional

Today for lunch, was Mark Bittman's Spiced Red Lentil Dal.  I can't get enough of this stuff.  It is filling.  It is delicious.  Healthy.  And, before I start to sound like I'm selling an As Seen On TV, martini, bikini item, just go ahead and try it.  I like to make it in large batches, and freeze it in individual servings for lunch.  However, I do have to disagree with Mark Bittman; butter is never, ever optional.

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Luscious & Warm Hazelnut Crusted Goat Cheese

And dinner too. Last night, was a bit of a rush. But there was still so much goat cheese in the fridge, that luckily Jeff was able to pull together dinner, while I pulled together the simple salad with the goat cheese rolled within a thin layer of finely crushed hazelnuts.

Okay, so Jeff did have some help from some sockeye salmon which were already in a marinade in the freezer, and did I forget to mention that the dinner guests a couple nights back brought an entirely enormous laundry basket overflowing with fresh produce from the garden? Yes, the garden! The new potatoes and gorgeous carrots we consumed for dinner were just the tip of the iceberg. Dessert was a scoop of dreamy, creamy peach, cinnamon, and port ice cream.

Encrusting the goat cheese and pairing it with a strong green, like spinach or arugula, and with an acidic vinaigrette like lemon, honey, and olive oil is simple and quick too.  Finely chop hazelnuts in the food processor. Roll the goat's cheese in the hazelnuts. Just toast the outside in a preheated, nonstick pan, for approximately thirty seconds, plus or minus. Keep an eye on it, as it will burn quickly. Be ready to eat!






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sumptous moose stew

Perhaps moose stew, or stew in general, doesn't sound particularly sumptuous or something that can be remotely sexy. Maybe moose is more likely to bring up memories of some cartoon-like character or an animal that is apt to wreck vehicles. Surely, moose is a little rare; it's not like you can get it in the grocery store. Fortunately for us, a good friend gave us several cuts of moose, and this roast turned into stew has been the favorite dish so far. The roast was an odd candidate for a stew, as it was some of the leanest meat I have ever seen in my life, but I also wanted to use a few of the turnips received from the CSA bag a few weeks back. Certainly, it won't be possible to recreate the dish with moose all the time, but I will definitely try this again with beef as soon as the weather is cold. You are likely thinking I'm crazy for making stew in the middle of summer, but it did work out that I made it on a very cold and rainy day. Thanks Calgary... Find yourself a cold and rainy day, and enjoy this dish as much as I did! Moose Stew Serves 8-10 1, 2-3 pound roast of moose, or beef cut into 1-inch cubes 3 medium onions, thinly sliced extra virgin olive oil half bottle of full-bodied red wine salt small can of tomato paste 3-4 cups of plum tomatoes in their juices 4 cups chicken stock, preferably homemade 1 tbsp of finely chopped fresh chopped rosemary 1 tsp herbes de provence 1 tsp of ground ginger sprinkle of turmeric 1/4 tsp dried oregano 1.5 inch cubes of peeled sweet potatoes, about 6 cups 1.5 inch cubes of unpeeled turnips, about 2 cups 4-6 carrots, halved, and 2-3 inches in length 1. Pre-heat a deep-sided saute pan, on medium-high heat with 2-3 tablespoons of olive oil. Brown the meat in batches, adding a touch of salt here and there, and be sure to keep the heat until meat is browned and not to overcrowd the pan to prevent steaming the meat without caramelization. Remove the meat from the pan, and set aside. 2. Add another 1-2 tablespoons of olive oil, and add the sliced onions. Allow the onions to caramelize, and then add the wine. Scrape any lovely brown bits on the bottom of the pan into the mix. 3. When the wine has evaporated, add the meat back into the mix, as well as the tomato paste, plum tomatoes, chicken stock, and the herbs. Allow to simmer on medium-high heat on the stove until the liquid has cooked down. Add a couple teaspoons of salt, I used coarse sea salt. 4. Pre-heat the oven to 275 degrees Fahrenheit. 5. Add the sweet potatoes, carrots, turnips to the pot. Cover with a lid, and place in the oven for at least 3 hours. Do not stir once the vegetables are tender, or the sweet potatoes will disintegrate. 6. Best served in bowls with a bottle of wine, and a fresh green salad or gently steamed green beans. Enjoy!
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Korean or Hawaiian or Confused Beef

Yeah, so it doesn't really know its true identity. But who truly does? Apparently, ancestry isn't as true as it one thinks if you go back 1000 years either. Pretty neat when you figure we are all much more connected than we even thought. Things to figure out one day.... This beef is pretty darn good however, and of course, I wouldn't want to disappoint you by making something tremendously difficult these days. There's always time for that later. The best part is that it is easy to make the beef in a large batch, and freeze most of it, or even half of it in the marinade, and cook up the goodness another day. Just be forewarned that the salty-sweet-heat combo is extremely addicting, so you might or might not end up with leftovers. Do be sure to freeze the flank steak for a while, or thaw it for awhile, before slicing it into thin pieces. It makes it a lot easier to work with, and effortless to slice it thinly. It should be virtually frozen, but not quite hard as a rock. It is absolutely stellar when paired with my Chinese Five-Spice Rice, and given a healthy bit of Sriracha on top, much more than pictured above for sure. As my cousin Leanne said, who was over for dinner, "you haven't put enough until your nose is running." So get squirting that stuff, because it is certainly enlivening, and awesome to have at home, not just at restaurants. GO GET SOME. Check out the cool broccoli. Flowering already, but still good. Anyone know its true name? It was grown by Thompson Small Farm, who are weekly at the Hillhurst-Sunnyside Farmers Market. I owe my thanks to Cheryl Arkison, of Backseat Gourmet, for it, who offered up her Community Supported Agriculture Box last week. What fun! I also got a chance to meet Jenn Chic, and pick up a few cookies and a sticky pecan bun for Jeff. Yum on both accounts! Korean or Hawaiian Style Beef Serves 10 6.5 lbs flank steak, thinly sliced 1.5 cups soy sauce 1/4 cup sesame oil 3/4 cup brown sugar 2 tbsp fish sauce 2 tbsp red wine vinegar 1 tbsp white vinegar 2 tbsp minced ginger 5 cloves minced garlic 1. Divide the flank steak among large bowls, or zip bags if it is to be frozen immediately. 2. Combine the soy sauce through garlic and mix thoroughly. 3. Spoon or ladle the marinade over the beef, and allow to marinate for at least 2 hours before cooking. Freeze most of it, unless you have a lot of friends or a large family! 4. To cook, pre-heat a cast iron pan, griddle, or wok on the barbecue or stove, on medium-high heat. Add the beef in batches, so as not to steam it, but to give it a good brown colour on both sides. 5. Serve immediately with rice, a green vegetable, and some sriracha hot chili sauce on top.
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best tofu you'll ever eat - ginger beef style

I swear, this is really disgustingly, disturbingly delicious. And I lied, because this is my new favourite tofu recipe, but also introduces my latest obsession with short grain brown rice with Chinese 5-spice powder. I make this rice a LOT. It makes for terrific leftovers, even if you aren't the biggest leftover fan. But really, this saves me from going out for Chinese food. Of which, for some reason while I was pregnant I absolutely had to have ginger beef. Perhaps it was some sort of craving for iron while combined with sugar, salt, and a little heat too. This sauce works deliciously well with beef too, of course, but instead of dusting tofu with cornstarch and crisping it up in canola oil, do the same with strips of beef. This sauce is ridiculously addicting. I swear! I also have so many requests for gluten-free recipes, and this has to be one of my favourites. And it's not just a steak with a salad and a potato, while also quite good, it is nice to enjoy a touch of variety here and there. Ginger Tofu, Ginger Beef Style 1/4 cup sesame oil 1/4 cup light tamari (or an 1/8 cup soy sauce) 2 tbsp orange marmalade 1/3 cup light brown sugar pinch crushed red chillies 1/2 tsp sriracha 2 tbsp minced ginger 1 package of firm tofu 2-3 tbsp of cornstarch (enough to coat the tofu) 1/4 cup - 1/2 cup canola oil 1. Remove the tofu from the package, and drain. Wrap it in a couple paper towels and place between two plates to remove any excess moisture. 2. Combine the sesame oil through ginger. Taste, and adjust for sweetness or amount of soy sauce; personal discretion is important! 3. Slice the tofu into 1cm x 1cm x 2 cm strips. 4. Heat 1/4 - 1/2 cup of canola oil to a large deep-sided pan (not non-stick). Use closer to 1/2 cup if the pan is quite large, less oil if the pan is smaller. There is no right or wrong, about a 1/2 cm of oil should be ample. 5. Place the tofu in a large mixing bowl, and coat with the cornstarch, using enough to thoroughly coat the tofu to provide a crispy coating. 6. When the oil is hot, but not smoking, add the tofu. Do not stir immediately, allow it to brown. The tofu will not stick, just be patient. Allow all sides of the tofu to brown, then remove and place on paper towels. 7. Turn the heat off of the pan, and allow to cool for a couple minutes. If there is a significant amount of oil, or any burnt bits, wipe out the pan with a few paper towels. 8. Add the ginger sauce to the pan, and heat on medium-high. After it has bubbled a little bit, add the tofu back in and stir to coat thoroughly. Remove, and serve immediately. Chinese Five-Spice Rice 2 cups of short grain brown rice 1 tsp of Chinese five-spice 4 cups of water 1 tsp of kosher salt 1. Rinse the rice under cold water in a fine mesh strainer. 2. Add the rice, Chinese five-spice, and water to a saucepan and place a lid on top. 3. Bring to a boil, and then immediately turn the heat down to low. 4. Lift the lid after 20 minutes, to check the amount of liquid left. If there is a significant amount, shut the lid immediately. 5. When the liquid has nearly been completely absorbed, add the salt, and gently mix into the rice with a fork. Close the lid, and continue to cook until all the liquid has been completely absorbed. Serve immediately. Hopefully there will be some left for another meal.
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chicken, barley, and tarragon soup

Alright so there's dandelion greens in here too. However, the day after consuming copious amounts of sinful mac 'n' cheese requires some sort of cleansing type dish. Plus, it's still raining and snowing outside and being downright miserable. Not that I'm exactly out and about much these days, as my bump has gone from a basketball to nearly a beach ball in a fairly short period of time. And yes, I might temporarily disappear from here at any point soon. Don't worry, I'll still be eating, but probably not much time to write about it. We'll see! To have the most comforting, soothing chicken soup possible, it definitely helps to have the best broth you can get. Every month or so I poach a couple chickens, and I have to tell you that poaching is far too underrated. There's some awesomely delicious eats from just adding a few good things to water and getting all to take a nice, cozy little bath together. I'll have to write more about it next time I make it, but a chicken broth flavoured with lemon, thyme, carrots, celery, and leeks makes for a the best soup, and even the simplest of risotto is suddenly glam. Although I'm not opposed to using canned, it just depends what it is to be used for. A great broth equals a great start. Chicken and Barley Soup extra virgin olive oil 1 onion finely diced 2 cups finely diced celery 2 cups finely diced carrots 10 cups of chicken broth 2 cups of pot barley 1 bunch dandelion greens 5 cups of chopped poached chicken 2 tbsp of finely chopped tarragon salt to taste 1. Preheat the extra virgin olive oil in a large stockpot. 2. Add the onions and sweat for at least 10 minutes, or until very soft, but not caramelized. Keep the temperature as low as is needed. 3. After the onions are soft, add the celery, and sweat for 2-3 minutes, then add the carrots. Season with a little salt. 4. After the carrots have been in the mix for 2-3 minutes, add the chicken broth and bring to a boil. 5. Add two cups of rinsed barley. Cook until just tender to the bite, at least 10 minutes. Under cook the barley at this point because it will continue to cook and soak up liquid until there is nothing left. 6. Carefully wash the dandelion greens, and give them a fine chop. 7. Add the chicken and dandelion greens to the pot. Bring the pot to a boil once again, and immediately reduce the heat. 8. Add the finely chopped tarragon, and season to taste. Enjoy!
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sinful mac 'n' cheese

Cheese, cheese, cheese. Crispy bacon. Crunchy panko bread crumbs. Loads of cheese. This is so ridiculously rich. If you have high blood pressure, or need a physician's permission, please, I implore you, do not read on. Or at least do so at your own risk. Perhaps with a bit of common sense, like eating a green salad with this, and washing it down with buckets of green tea. Hey, it works for dim sum. Just don't say I didn't warn you. Here's where I'm going with this. Yep, that's right it's cheese topped mac 'n' cheese, that's broiled. And then topped with toasted panko breadcrumbs and chunks of bacon. It's the way mac 'n' cheese should be. Always. First you'll need to make a roux, with butter and flour, then adding Worcestershire sauce, paprika, mustard, and some turmeric for a bit more cheese colour...the healthy way. Then the whole thing gets thinned out with some whole milk, and stir in some fabulous cheddar cheese. This makes "two" servings. But really it would be two servings for two starving cast members of Survivor. I used gratin dishes that are quite large. It would be fun to use for a couples date night, with each couple sharing a gratin dish. Don't worry, if you don't finish it, leftovers are always fine too. We didn't even get close to finishing one of these each. Hardly a dent, but we were gleaming with every bite. The cheese sauce coats the pasta, albeit generously. It is very important to greatly under cook the macaroni. Under estimate it, trust me. Five minutes tops. Coax the pasta and sauce into the gratin dishes. Technically, the pasta could be served now, and it would be just fine. But JUST to take things to the next level, top each gratin dish with a bit more cheddar cheese. Don't worry it's just a bit... Then place it under the broiler for a couple minutes. It just gets things nice and gooey. I dare you to try it. It's hard to eat very much, but impossible to stop at just one bite. Sinful Mac 'N' Cheese Ingredients: 3 cups of elbow macaroni salt Sauce: 2 tbsp butter 2 tbsp flour 1/2 tsp paprika 1/2 tsp Worcestershire sauce 2 tsp dijon mustard 1/4 tsp white pepper 1/2 tsp salt pinch of ground turmeric 1 1/4 cup whole milk 1 cup old cheddar cheese Topping: 3 slices of bacon 1/2 cup panko breadcrumbs 1 tbsp butter 1/2 cup old cheddar cheese, for the top 1. Starting with the topping, cook the bacon in a nonstick pan until crispy. Remove from pan. Clean out the excess fat, but leaving approximately a teaspoon. Add a tablespoon of butter, and melt. Stir in the panko breadcrumbs, and heat until lightly golden brown. Set aside. Chop the cooled bacon. 2. Cook the elbow pasta in boiling salted water for approximately 4-5 minutes. Drain. 3. To make the sauce, melt the butter in a sauce pan on medium-low heat. Stir in the flour, and stir out all the lumps. Add the paprika, Worcestershire sauce, dijon mustard, white pepper, salt, and turmeric. Whisk in the whole milk. Continue to whisk and cook until the sauce thickens, albeit only slightly, and not until it resembles a paste (approx. 1-2 minutes). Remember it will continue to cook and thicken afterward as well. Whisk in the cheese. Taste, and adjust the seasoning. Turn the heat off immediately. 4. Stir the pasta into the cheese sauce, and combine until thoroughly coated. Place the pasta and sauce into desired serving dishes. Sprinkle with additional grated cheddar cheese. Place into the oven on broil, and broil until the cheese begins to bubble. 5. Remove the gratin dishes from the broiler. Carefully sprinkle on the chopped bacon and prepared panko breadcrumbs. Serve immediately. Enjoy!
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taro root & pork spring rolls

I think I was terrified of frying. It seems like all the stories of houses burning down are from ubiquitous pots of oil on the stove left unattended. I am getting over it, however, because it is so very worth it. And sure, I can see how an oil fire could scare anyone off. But after you've fried a few times, it's really not so bad or so terrifying. Potentially messy, a tad greasy, sure. The results though, are definitely worth the clean up. I don't leave the stove unattended, so I'm pretty certain I'm covered there. Fingers crossed! These spring rolls are incredibly mouth-watering. They are a little salty and a little sweet, and when dipped in the dipping sauce, even a little spicy. Okay, so they are downright irresistible. I had tasted taro root before, but I didn't know the flavour until a couple awesome students I teach introduced me to spring rolls with taro root inside. I was enamoured, and couldn't stop eating. It's a good thing they said that I get extra "for the baby". I purchased the root at T&T market in Calgary, and it came already peeled. Apparently it can get quite slippery if you are peeling it yourself, so be careful! A package of small spring roll wrappers can be found in the freezer section of many markets. Add 3 cloves of minced garlic to a large bowl, this makes a LOT of spring rolls. You might want to call a few friends or even freeze a portion of the filling. Using the grating attachment on the food processor, or by hand, finely grate the taro root and add it to the bowl. Then grate an onion, and don't cry, it will be worth it! Grated carrot adds a bit of sweetness, and a heck of a lot of colour. Once you've added the ground pork, fish sauce, sugar, ground pepper, and salt, you are ready to start making the scrumptious packages. Lay a couple tablespoons of filling across the widest portion, and then fold across the nearest corners. Next, you will need to roll the wrapper snugly against the filling. The remaining edge needs a little dab of beaten egg white to help seal everything tightly inside. If the spring rolls don't have you licking your lips, this tangy dipping sauce will. Taro Root and Pork Spring Rolls Filling: 3 cloves of minced garlic 4 cups of shredded peeled taro root 3 cups of shredded carrot ( 4 medium sized carrots) 1 cup of shredded onion (1 medium onion) 1 lb of lean ground pork 1 tbsp of fish sauce 1 tbsp of granulated white sugar 1 tsp of kosher salt 1/2 tsp freshly ground black pepper 1 package of 25 spring roll wrappers, defrosted if frozen 1 egg white canola oil, enough to cover at least one inch of the bottom of the pot 1. In a large mixing bowl, combine the garlic. taro, carrot, onion, pork, fish sauce, sugar, salt, and pepper. 2. Beat the egg white, and set aside with a pastry brush. 3. Open the package of spring roll wrappers, and cover with a damp towel. 4. In a deep-sided saute pan or dutch oven, heat the canola oil to 365 degrees Fahrenheit. 5. Place a couple tablespoons of filling into each wrapper. Close in the ends of the length of the wrapper, and roll up nearly the rest of it. Leave the final corner to be sealed by the beaten egg whites. Set aside until ready to fry. 6. Using tongs, place a couple spring rolls into the oil. Be careful not to add too many, or the temperature of the oil will dip too low, and you'll have greasy spring rolls. Continue to fry them until they are deeply golden brown, then they are ready to be removed to paper towels on a rack. Let cool at least a couple minutes. Serve quickly. Spring Roll Dipping Sauce 1 tbsp fish sauce 1/4 cup yellow/brown sugar 2 tbsp hot water 1 tbsp fresh lemon juice 1 tbsp sambal oelek 1. Dissolve the brown sugar in the hot water. Whisk together with the remaining ingredients. Serve along side the spring rolls.
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coconut curry with yam, shiitake, and tofu

Yes, I said tofu. Don't freak out; it's not that scary. Tofu doesn't have to be scary, or inedible. I'll admit there are things I like better, but tofu can be yummy too. It just takes a bit of creativity and some big, bold flavours. I like tofu for its versatility. But it's also fabulous since it can sit in the fridge a good while longer than most meats can, and therefore saves an emergency trip to the store before dinner. Plus, it's super budget friendly. Can't beat that. This is best served with a grain of some sort. I like quinoa. Basmati rice, barley, or kamut would be delicious too. I didn't mix the tofu into the mix, but might be a better idea to help out any picky eater you might have. Coconut Curry with Yam, Shiittake, and Tofu 2 tbsp extra virgin olive oil 4 cloves of garlic 1 tbsp curry powder 1 tsp Hungarian paprika 1 tsp ginger powder 1 tsp garam masala 1 tsp ground coriander 4 small crushed red chili peppers 1 can of coconut milk, full fat 5 cups yam or sweet potato, peeled and cubed 1 cup shiitake mushrooms 1 package firm tofu 1/2 bunch of cilantro 1. Pre-heat a deep sided sauté pan. 2. Finely chop the garlic. 3. Add the extra-virgin olive oil to the pan, followed shortly by the garlic. 4. As soon as the garlic has a little colour to it, add the curry powder, paprika, ginger, garam masala, coriander, and chili peppers. It might be time to lower the heat to medium low, if things are getting too much colour. 5. Add the can of coconut milk, and stir. Once the coconut milk begins to simmer, add the diced yam and cover. 6. Cook the yam until tender, adding a little water or broth as necessary. Season with salt to taste. 7. Meanwhile, remove the tofu from the package and drain. Wrap in a couple paper towels, and weight it down between two plates to help remove any excess moisture. Let sit as long as it takes for the yams to become tender. Then cube into bite size pieces. 8. In another nonstick sauté pan, heat a tablespoon of olive oil on medium-high heat. Add the shiitake's. Let them sit for thirty seconds before turning, or they will stick. Repeat. Then add the mushrooms to the yam mixture. 9. Be sure to keep the pan hot, and add the tofu. Do not stir it until each piece has formed a golden brown crust (turn the heat up if necessary). Season with a little salt to keep your fingers occupied. Allow to brown on each side before transferring to serving plates or adding to the yam mixture (your choice). 10. Add some chopped cilantro to the yams and shiitakes. Stir, and serve with the tofu, and alongside a grain or rice if you prefer. Enjoy!
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bucatini all'amatriciana

I love pasta. Like I mean I really, really, love pasta. Especially pasta with a slightly salty, spicy, and sweet sauce. And you know, I adore it even more, when it is quick and easy to prepare. Who can argue with that? There are a few things that can really make it or break this particular recipe though. First, you need the best bacon you can get. Shrinking bacon need not apply. This goes for tomatoes too, find the best canned tomatoes you can get. Recipes with only a few simple ingredients requires extra delicious ingredients in order for the whole thing to come together. Spaghettini or linguine pasta would work well in place of bucatini, but it is much easier to ensure that bucatini will remain undercooked, making it perfect for entertaining, as you still have time to serve it without it becoming overcooked. Your choice, and of course this also depends on availability or what you might have on hand. Also, this is after all, a simple dish. So if you have six slices of bacon, or even eight or ten, just go for it. The same goes for the amount of tomato puree. This is comfort food at it's finest, and isn't meant to be the least bit finicky. Begin by heating the olive oil with the onions, and diced bacon. Mouthwateringly delicious. And also completely addicting; I'm not complaining. bucatini all'amatriciana Serves 4 1/3 cup extra virgin olive oil 1 large onion, finely chopped 5 slices thick-cut bacon, diced good pinch of red chili peppers 2 cups plum tomatoes in their juices, pureed 1 package bucatini pasta salt, to taste 1. Bring a large pot of salted water to a boil. 2. In a medium saucepan, heat the olive oil on medium heat. Add the onions, and cook until nearly soft and translucent. Add the bacon, and continue to cook until the bacon is nearly crisp. Add a good pinch of red chili peppers. 3. As soon as the chili peppers have flavoured the mixture, lower the heat, and add the pureed plum tomatoes. Cover, and stir occasionally. Taste for seasoning, and adjust as desired. 4. Cook the pasta according to pasta directions, erring on the side of under cooked. 5. Drain the pasta, and immediately combine it with the sauce before plating. Allow to rest in the saucepan for a moment to ensure the pasta is thoroughly coated. 6. Serve immediately, and enjoy!
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the weekend

I'll admit, I gladly relish any weekend I can get. But to have a bit of time to truly relax, and to be able to get a little ahead for the coming weeks, is always a nice treat. Jeff and I wanted (needed?) to get away for a few days, and just unwind. We headed to the Post Hotel in Lake Louise, for a little R&R. You know, sleep, eat, sit, repeat. Although, we did enjoy some sunshine while going for a walk. Sometimes a little laziness is just what is needed, whether it's for a couple hours, or for a couple days. And at home for Family Day Monday, wasn't a whole lot different, with lots of planning needed to get organized for the week. So there wasn't a lot of cooking today, well at least nothing fancy per se; well certainly nothing compared to dining at the Post Hotel! Sometimes, you just have to eat. But it doesn't mean it has to taste bad, or be terribly boring. At least once a week, it seems that we make crepes, French toast, or pancakes on the weekend. Although, I think we had our fill while in Lake Louise. But I still didn't want exactly the usual weekday smoothie. So some thick Greek-style yogourt, and fruit was just what I wanted. No heating involved. Berries are good, and especially tangy with some thick balsamic. But not quite enough all on its own, until paired with some thick Greek-style yogourt. I found Olympic's Krema Greek-style yogourt at Community Natural Foods, and it is absolutely delicious. Another simple treat - a tablespoon of honey, about an 1/8th of a teaspoon of cinnamon, as well as a lot more yogourt than pictured below. I also added some Udo's Flaxseed oil with DHA. This yogourt is very thickkkkk, rich, and extra delicious. It is a lovely treat. Sometimes, it is nice to feel like you are preparing a meal, even if it is really a cinch, and not really cooking at all. Dinner was somewhat the same way. This was also especially true since I wanted to have a few extra treats around, like some cinnamon oatmeal raisin cookies, and some chocolate rice pudding. Without hours to get dinner on the table in addition to getting everything done, but I still wanted to make something simple, healthful and delicious. Lamb pitas are delicious, and are fairly quick to prepare. Lamb Pitas Ingredients (serves 2) 1 lb of ground lamb 1 tbsp of freshly ground cumin kosher salt garlicky yogurt sauce: 3/4 cup natural, thick Greek-style yogurt 2 cloves of crushed garlic squeeze of fresh lemon juice (1 tsp) whole wheat pita pockets toppings: bunch of roughly chopped cilantro sliced tomato sliced cucumber 1. Brown the lamb on medium-high heat in a non-stick skillet, combining the cumin before it is completely brown. Add salt to taste. Remove the lamb from the pan, and drain on paper towels, if necessary. 2. Combine the yogurt, garlic, lemon juice, and taste for seasoning. Taste, and add a little more lemon, or some salt. 3. Prepare the toppings, and slice the pitas in half. 4. Smear some of the yogourt sauce inside the pita. Add some cilantro. Add some ground lamb, as well as tomato and cucumber. Enjoy!
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