carrot-beet salad

There's always room for a few more veggies. That's right, I didn't say dessert. But it's true, there should probably be room for all of us to eat a few more brightly coloured delicious foods grown in the soil or right out of it.

One of my favourite ways to change up boredom from green salads is to make a salad of grated vegetables. Coleslaw is all fine and good, but why leave it at that?


You can purchase shares in a band-aid company, or alternatively use a food processor with a grating attachment. It's definitely a life-saver on more than one front.

Perhaps I should chop the parsley a little finer, but no one was complaining. Albeit a tad rustic perhaps. Others would say lazy. I prefer colourful!


Summery Carrot-Beet Salad

2 medium beets
4 large carrots
1/2 bunch of flat-leaf parsley
juice of one lime
extra virgin olive oil
1/4 tsp sea salt
pinch of ground cinnamon (optional)
pinch of ground cloves (optional)

1. Chop and grate the beets and carrots in a food processor, no peeling necessary. Chop the parsley as fine as you like, and combine with the grated vegetables in a medium serving bowl.
2. In a small bowl, whisk the lime juice with the olive oil and spices.
3. Combine all ingredients in the bowl, until the vinaigrette is thoroughly distributed. Enjoy!

p.s. This is also great the next day as a "topping" for a green salad.
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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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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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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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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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swiss chard and zucchini quiche

Quiche needs to be given some due recognition. It seems like one of those items which sits on top of the cafe display case, awaiting someone to love it, but alas, it seems to remain oh so very lonely. And I can't really blame anyone, but after it sits, it just gets a little less fluffy, puffy, and can be just a little bit rubbery. Rediscovering the quiche is a little like rediscovering butter and sugar, after years of avoiding it; you soon find that you really shouldn't live without it. It is good, and can even contain a few good things, not only eggs, but greens, onions, and herbs too. I'll be the first to admit that making the crust can make a little mess on the counter and the floor, but once the aroma of the herbs, cream, cheese, lightly sauteed vegetables and pastry start to waft through the air, it will seem like an effortless clean-up. I have to admit that I completed cheated on making the pastry dough. I used a Julia Child recipe, and the recipe said I could use the food processor to combine the ingredients. So I did. And perhaps, I overused it, as it did not need anymore mixing after that. Plus, I also forgot to chill the lard. But hey, it worked out flawlessly. If you have the "Mastering the Art of French Cooking", Julia's instructions are very good; I have have adapted it below. I adore quiche for dinner, and prefer to have it with a tangy green salad and a glass of wine, but it definitely makes for excellent leftovers. As Julia says, especially nice for a picnic. Do be sure to find some fresh thyme, and the Chèvre, as they are truly the two ingredients that make this quiche lip-smackingly sublime. Quiche Crust (makes 2) 2 cup all-purpose flour 1 tsp salt 1/4 tsp sugar 3/4 cup of butter, chilled and cut into centimeter's-cubed bits 4 Tbsp shortening (I did not chill it) 1/2 cup of iced water 1. Combine the flour, salt, sugar, butter, and shortening in the food processor, for about 10 seconds. Have the iced water ready, and pour it into the top of the machine all at once, with the machine running. The dough will begin to form a ball. Be very careful not to overmix the dough, but do be sure it has just combined, no more. A few more drops of water can be added if needed. 2. Remove the dough from the food processor. 3. Place the dough on a lightly floured counter top. Using the heel of your hand, push the dough away from you in a smear to ensure everything is combined. If the dough is quickly becoming warm, stop immediately. 4. Knead the dough into a smooth round ball. Sprinkle with flour, and cover with wax paper. Place it in the freezer for 1 hour or refrigerate for 2 hours or overnight. 5. To roll out the dough, you must work very quickly. Ensure that the filling oven is preheated, and the bottom or the pie plate or flan mold (bottom lifts up) is already buttered. 6. Cut the ball of dough in half (makes 2 crusts). Beat the ball of dough with a rolling pin to soften it. Begin to knead it into a circle; it should be malleable enough to roll without cracking. 7. Lightly flour the rolling pin, the dough, and underneath the dough. Begin to roll out the dough, by pushing away from you, and only to within a few centimeters of the far edge. Carefully lift the dough, and turn it to a different angle. 8. Continue to roll out the dough, turning it occasionally, until it is about 4-6 centimeters larger than the pan. 9. Carefully roll the dough onto the rolling pin, and reverse roll it over the mold. 10. Starting in the corners of the pan, lightly push the dough into the edges. Ensure that the bottom of the pan has dough that is flat, and the dough is securely pushed into the corners. Leave some excess at the top edges. To trip the edges, roll the rolling pin over the top of the mold, and peel the dough away. 11. Line the pastry with a buttered aluminum foil, and fill it with beans. 12. Preheat the oven to 400 degrees Fahrenheit. Place the crust in the middle of the oven, on a baking sheet (easier to remove with the removable bottom) for 8-9 minutes. Remove the foil and beans, and prick the bottom of the crust with a fork. Return to the oven for another 2-3 minutes, just until the crust is beginning to colour. Quiche Filling 2 medium-large onions 1 small chopped zucchini, sautéed, butter an olive oil and salted 1 bunch chopped sautéed swiss chard, salt 3 large eggs 2/3 cup whipping cream grated nutmeg fresh thyme leaves 2 tbsp fresh chopped flat-leaf parsley 1/4 cup - 1/2 cup Chèvre, goat cheese (a little whipped cream cheese is also nice) 1/4 cup butter chopped into pea-sized pieces extra virgin olive oil, for sautéeing butter, for sauteeing kosher salt 1. Dice the onions. Using a 10-inch sauté pan, add a couple tablespoons of olive oil, and bring the pan to medium-high heat. Add the onions. Immediately lower, the heat to medium low, and season the onions with salt. Continue to cook the onions until they are evenly golden throughout, and very tender, likely an hour. Lower the heat if the onions begin to brown, over caramelize. 2. Remove the onions from the pan, and set aside. 3. Dice the zucchini into small triangles. On medium high heat, add a 1/2 tbsp of butter, and 1/2 tbsp of olive oil in the sauté pan. Once the butter begins to foam, and is about to brown, add the zucchini and quickly continue to move the pan until the zucchini has just a little golden colour. Try to keep the inner part of the zucchini to remain a little crunchy, as it will continue to cook when removed from the heat, and when it is added to the quiche. 4. Thoroughly wash and chop the swiss chard. Remove some of the larger stems, and be sure to chop the smaller stems into no larger than centimeter-sized pieces. Drizzle a little olive oil, into the saute pan, and turn the heat to medium-high. Add the swiss chard, and a tablespoon of water. Using tongs, move the chard around, so that it wilts evenly. Season with kosher salt. This will take only 30 seconds, to 1 minute. Remove from the pan, and set aside. 5. In a medium bowl, combine the eggs, and whipping cream. Beat with a whisk, until a little light and fluffy. Add a little grated nutmeg, fresh thyme leaves, and the chopped parsley. 6. Add the goat cheese (and/or whipped cream cheese) in bite size chunks to the mixture. 7. Gently stir in the onions, zucchini, and swiss chard. Add another 1/2 tsp of kosher salt. 8. Carefully add all of the egg mixture to the tart shell, and the pea-size pieces of butter to the top. (Just trust, me it seems excessive, but adds an incredible depth of flavour to the dish) 9. Bake in a 375 degree Fahrenheit oven, for 25-30 minutes, until slightly puffed and hinting at browned. 10. Let it cool on a rack, just enough for a minute. Serve immediately, while beautifully puffed. Excellent with a citrus enhanced green salad.
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sweet and spicy shrimp with edamame

I don't like to fuss. I like things to be good, and very good, but don't like to fuss. But yes, I am fussy. That being said, I like to eat when I'm hungry and not waste time. Sometimes it really does feel as though there just isn't time. This recipe is for exactly those times, when there isn't a moment to spare, but you still want, crave, desire a delicious dinner. Oh, and an all-in-one kind of dinner, without multiple side dishes. Just cook it and be done with it. This is one of those dinners. Shrimp. Edamame. Coconut milk and red curry paste. Then, you have your choice of starch; I used farro linguine. Soba noodles would also be fantastic (even cook even faster!), as well as rice, barley, regular pasta - you name it. But some sort of grain-like substance that can comfortably soak in, and bask in, the coconut sauce, as a sort of vehicle for coconut milk. This is a little bit sweet from the shrimp and coconut milk. The red curry paste is an easy way to get the flavours talking. You can add more, but I used 1 tbsp with 2 cans of coconut milk, and it was present, but not overpowering. Sweet & Spicy Shrimp with Edamame 2 cans of coconut milk 1 tbsp of red curry paste 1 lb of thawed, (previously frozen), uncooked, shrimp 3 cups of frozen, shelled edamame salt to taste 1. In a large saucepan, bring the coconut milk to a simmer. Allow to reduce slightly, to thicken the sauce, at least 3 minutes (more if you are patient). Whisk in the red curry paste, until thorougly combined. 2. Add the shrimp (thaw it first, or the sauce will be thinner). Continue to simmer the sauce with the shrimp on medium-low heat until the shrimp are almost all pink. Then, add the edamame. Continue to heat, just until the coconut milk begins to simmer. Taste, and season according to taste. 3. Serve over the grain or pasta of your choice. I prefer to mix it in the pot, to heat the pasta with the sauce, and get the pasta thoroughly coated. If the pasta is undercooked to begin with, then this makes for great leftovers the next day.
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chickpea soup

Chickpea soup sounds terrible, and doesn't really look all that appetizing. But it is one of my all time favourite soups, and oh so good in so many ways. I discovered my addiction, thanks to Laura Calder. I have been making this soup in gigantic batches with tonnes of paprika, and been enjoying its deliciousness for over a year. I love this soup because it's beyond incredibly easy. Essentially, the chickpeas, onions, and garlic get plunked in a pot, and covered with liquid. It could even be made in the slow cooker. Then heat, wait, and eventually, purée. The most time consuming part is getting the chickpeas puréed at the end to create a beautifully silky product. If you're looking for an inexpensive meal, it doesn't get much cheaper than this. I figure it might be around fifty cents to perhaps a dollar per serving, depending. Of course, the best part of this soup is the taste. Considering just how simple this soup is, it is incredibly fantastic, and even a bit unexpected. It has the nuttiness of the chickpeas, plus the grassy notes of extra virgin olive oil, and then the sparkle of paprika. It just fills you up, and satisfies, all in one. I often freeze it and take it for lunch many days of the week. It is just perfect; healthful, filling, and tasty. Chickpea Soup Adapted from Laura Calder (7-8 servings, for a filling lunch) 2 large or 3 medium onions 4 cloves of garlic 6 cups of dried chickpeas 6 cups of chicken or vegetable stock, plus water (homemade with bits of thyme is extra nice) bay leaf 1 tbsp paprika, plus more for sprinkling extra virgin olive oil salt 1. Peel and chop the onions and garlic (since it is going to be puréed, it can be a very rough chop). 2. In a large stockpot, combine the onions, garlic, chickpeas, stock, bay leaf, and enough water to cover. Don't worry if you add too much water, as you will need more later. 3. Bring to a boil, then lower, and simmer. Continue to simmer until the chickpeas are cooked. Make sure they are not at all hard, or the soup will not be as silky as desired. 4. Remove the bay leaf. 5. Let the soup cool. 6. Using a hand blender, or blender (I prefer for large batches), purée the soup. More water will need to be added, to get it silky smooth. If using a blender, transfer the soup to a large bowl, so that the seasonings can be adjusted. 7. Stir in the paprika, a few good glugs of olive oil, and adjust the seasoning. 8. To serve, garnish with additional paprika and extra virgin olive oil.
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chickpea, corn and crunch salad - some salads don't need any vinegar

There are moments of my time which are completely calculated, and premeditated. Usually silly things like ensuring there is enough cream and eggs in the fridge for the makings of ice cream, or endlessly searching recipes to find the right one to use the special vanilla in. How ridiculous, I know. But, what could be better, and why wouldn't I plan that? Especially since the rest of the time, I am often completely succumbed to following the pangs of hunger - that is if Jeff doesn't beat me to it and start cooking first. So planning lunches, to-go, can seem a little bit mundane, as I am just not hungry for lunch at 5:30 in the morning. Imagine my shock when I come to the realization, as an over-zealous vegetable shopper, that really there are no vegetables in the house. How can this be? Is this some kind of bizarre joke? The fridge was bursting at the seams with aromatic garden scents just days ago. Now, there is just nothing to eat, I swear it. My mother used to hate these moments, when I stand and blankly stare into the fridge, "What do you think is going to fall out of there? If you want something you have to look for it. STOP, holding the fridge door open for so long!" Sheeesh. I find it hard to open the fridge door to this day. Well sure, there's lots to eat, but all of it requires significant cooking, and I'm in a hurry to get to work. Immediately, I begin to hard boil eggs. Maybe that will solve the problem of no lunch for the soon to be hungry girl, yes? Well, no, the novelty wore off (maybe tomorrow). I continue to scrounge, and discover that really there are vegetables hidden in the depths of the fridge, just under used, misjudged vegetables lurking in there. Take corn on the cob for instance. Except that, immediately, butter comes to mind, or the feeling of little corn holders sliding within greasy fingertips. But, even though I use it in many dishes, I sometimes don't think about using it as much as I should. And it is really so lovely, especially raw, so sweet, so crispy, so perfect with red onion, which also lurks in the crisper, only to have a slice sheared off here and there. For many reasons, I eat a lot of chickpeas in salads for lunch, and these I always have on hand, always. They are inexpensive, a good source of protein and fibre, and they are just about as nutty as I tend to be. But really, I just like them. I cook chickpeas in the slow cooker, just rinsing them first, then I cover them with water and give it a whirl. I just check that they are always covered with water, sometimes adding a bit more. I taste them to decide when a texture I like is achieved, and then I season with a bit of salt. Sometimes I toss a clove of garlic in the works, if I'm feeling adventurous - yes I do realize this is a pathetic sense of adventure, but it is a noble cause nonetheless. The best thing is that I always have the makings for hummus, as I keep bags of chickpeas frozen, specifically for my sometimes mundane salads with chickpeas. Chickpeas are my lunch when there is nothing else to be had. No leftovers, nada. Today's salad was different. First of all, there was no lettuce. And there was no acid for a vinaigrette, just olive oil. There was also finely chopped celery, and nearly minced red onion; things I hate to do early in the morning, even though I love my knives. It just doesn't feel like the right time of day to inhale a pungent onion smell, as much as I love to eat it's spicy fruit when paired with a rich chickpea. It is worth the effort, and a fairly small effort at that. This salad didn't even require a separate container to store a dressing, so I guess that was one less thing to do, no? Chickpea, corn, and crunch salad (Serves 1) 1 cup cooked chickpeas 1 stalk celery, diced 1 corn on the cob 1/2 tbsp finely chopped red onion extra virgin olive oil, to taste 1. Remove the husk from the corn. Using a medium-sized bowl, place the end of the corn into the bowl, so the corn is upright. Cut the kernels in the bowl with a sharp knife. 2. Combine the corn with the chickpeas, celery, and red onion. Lightly dress with olive oil.
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