tag:blogger.com,1999:blog-26636601274024537042024-03-25T19:47:40.516-04:00Cooking JamieFrom the indulgent days of the Naked Chef, to veganized versions of Everyday Super Food, Jamie Oliver has taken me on a wild ride. luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.comBlogger959125tag:blogger.com,1999:blog-2663660127402453704.post-54220714487307858852024-03-25T19:41:00.001-04:002024-03-25T19:47:07.695-04:00Fishy weekend cooking<p>I went a bit fish & seafood crazy when I went to my favourite grocery store/market on the weekend. I bought fresh mussels, frozen shrimp and even a discounted whole rainbow trout (I couldn't refuse!) What to make with it all?</p><p><b>761. Mussel Fagioli Pasta (Jamie Oliver Simple One-Pan Wonders, page 34)</b></p><p>I love musself <a href="https://cookingjamie.blogspot.com/2013/10/mussel-pasta-e-fagioli.html" target="_blank">fagioli</a> pasta. The first time I had it I called it "nectar of the gods". But I haven't bought mussels in a long, long time. I'm not sure what inspired me but I'm glad something did, because this was such a quick and easy dish to prepare, coming from the pasta chapter in "One". Everything is made in one pot with fresh pasta from the grocery store. To that end, I bought fresh linguine rather than lasagne sheets, because by weight they were half the price (which is ridiculous in my opinion, but there you go).</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1wBZRgDrVfuRb6sDA1BArmILOzy6wut7z7Y6vOucY68Ds2Y-x27r8dXwIKhV1xjt3kPe8D2oE5XN8qRsFwbDo-aj7c1eOAhPstdo_ZtpmslfGDYt-PkLqpGwQSznVIScgK7YZK8rmdVCmh0IGsxlb48xH0-xdMHwAokgRFtvgAIR5drJZissH_hi7Hk/s2016/IMG_5876.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1wBZRgDrVfuRb6sDA1BArmILOzy6wut7z7Y6vOucY68Ds2Y-x27r8dXwIKhV1xjt3kPe8D2oE5XN8qRsFwbDo-aj7c1eOAhPstdo_ZtpmslfGDYt-PkLqpGwQSznVIScgK7YZK8rmdVCmh0IGsxlb48xH0-xdMHwAokgRFtvgAIR5drJZissH_hi7Hk/w400-h300/IMG_5876.jpg" width="400" /></a></p><p>This recipe was perfect because by making it two times (in one week) I was able to use up the last of my garden cherry tomatoes and cranberry beans. 2 pounds of mussels, split into two batches. That's how good it is, twice in a week (so therefore 4 servings). Yum yum yum.</p><p><b>762. Mary Berry's Whole Roasted Trout (Jamie & Jimmy's Friday Night Feast)</b></p><p><a href="https://www.jamieoliver.com/recipes/trout-recipes/mary-berry-s-whole-roasted-trout/" target="_blank">Jamie Oliver recipe</a></p><p>I'm always afraid of cooking a whole fish because I don't like fish bones. But I know it's the most flavourful way to enjoy fish. So I watched a couple of videos on how to debone a trout after it's cooked, which were very helpful. This recipe didn't call for many ingredients so I could use what I had on hand (tomatoes, onions & lemons). Win win.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLQBuB4qpJed7dUoZxRJeGyKLOzzoOrbRdObNRgkcT1T17SdTNK6Q4B6DQMvx7_TwujUAr1q83kZxTgggBcCz0IByV4jcHgbQIugJfpRD9RhPilumcE4SICFTT4bZlzOy7gpwLBoXSRDqljznyLn8kyA7M8iPHqGOnW4Vh0Srlwa4uNCxnTfi4ysD1Wk/s2016/IMG_5880.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLQBuB4qpJed7dUoZxRJeGyKLOzzoOrbRdObNRgkcT1T17SdTNK6Q4B6DQMvx7_TwujUAr1q83kZxTgggBcCz0IByV4jcHgbQIugJfpRD9RhPilumcE4SICFTT4bZlzOy7gpwLBoXSRDqljznyLn8kyA7M8iPHqGOnW4Vh0Srlwa4uNCxnTfi4ysD1Wk/w400-h300/IMG_5880.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I sent my mom a picture of the fish before it went in the oven and she said she was sure it was winking at her. Ha ha!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHedM81D0-0HPklVzT84EiyEx9DBYxCBTdPCIcXAhhtDPRYLBKKzhm4utry0VGgMS84OsTD1PqIwKF985bdyuhS4g_dpb8l6ZR69rRi6lQWV9uMyxsAFzeqaHQcVPUJpiHMH7VlLOAkXHO9IpWIo_To3wfXA7y43LkjygQsOiQcZfh62AmVRBy1ms5mSI/s2016/IMG_5881.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHedM81D0-0HPklVzT84EiyEx9DBYxCBTdPCIcXAhhtDPRYLBKKzhm4utry0VGgMS84OsTD1PqIwKF985bdyuhS4g_dpb8l6ZR69rRi6lQWV9uMyxsAFzeqaHQcVPUJpiHMH7VlLOAkXHO9IpWIo_To3wfXA7y43LkjygQsOiQcZfh62AmVRBy1ms5mSI/w400-h300/IMG_5881.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was really impressed at how easy deboning this was, when I followed the instructions. And definitely the tastiest trout I've ever had (and I've had a lot, it's my favourite!) Thanks Jamie & Mary!</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-2524490794614364802024-03-11T13:59:00.000-04:002024-03-11T13:59:13.092-04:00Everything's better with chocolate<p>I have a pet peeve with these 5 ingredients books that Jamie has out...I love the simplicity BUT it's really cheating to call "deluxe fruit & nuts mix" or "frozen chargrilled Mediterranean vegetables" or "frozen onion, celery & carrots" one ingredient. Mainly because most of these mixes I either can't find or don't care enough to look for. I end up combining a bunch of ingredients to create them because it's just easier. But I guess it fits his criteria for 5 ingredients. 😋</p><p><b>760. Tahini Rocky Road with Jam Ripple, Crushed Cookies, Fruit & Nuts (Jamie Oliver 5 Ingredient Mediterranean, page 278)</b></p><p>I discovered a baggie of homemade vegan shortbread in the freezer from Christmas, and I love tahini so I always have it on hand. Thats all it took to prompt me to make this quick dessert one afternoon last weekend, healthy eating plan be damned.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzDmG3EK4S_MPKVRO_lBJzgrP0PM4dlkzASOEs-7eXZ9_VEbtxgazMI21YibwkV1lC7lFnVkPKtiJrciyBww_e3gHdNsgVLzZVoF6rBQZFm8To9jWDOoxgwo8hxGt5EdDpxYlDB0OJlSijq36NGwjtsQZ-rM-MW-B1-EinGcK47pjJ5JuWbUOMFNXSUQ/s2016/IMG_5846.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzDmG3EK4S_MPKVRO_lBJzgrP0PM4dlkzASOEs-7eXZ9_VEbtxgazMI21YibwkV1lC7lFnVkPKtiJrciyBww_e3gHdNsgVLzZVoF6rBQZFm8To9jWDOoxgwo8hxGt5EdDpxYlDB0OJlSijq36NGwjtsQZ-rM-MW-B1-EinGcK47pjJ5JuWbUOMFNXSUQ/w400-h300/IMG_5846.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I grabbed some almonds, pecans, dried cranberries & dates and created my own deluxe fruit & nut mix. While the semi-sweet dairy-free chocolate chips were melting over some simmering water with a couple of tablespoons of tahini added, I chopped the mixture up along with my shortbread. Then off the heat, I combined everything together and spread it into a parchment lined baking pan.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5Mzpuwu2MvSm7fXUGXVFzgI44RxbvyVK33BN9WPWS7JmswQouYi167O_M90Zkv8wf3__1rv71sTJOIgp7xh7uVn7jjyVEHmeXqfcwek6Q8ncfsPrSEW_VawD_aKXTrEqGWKulNBAtJhOF4Ut2ZAovgn6Msr7SBdiVFbrlAPBICLjNhibP9Hvo3FOKJg/s2016/IMG_5847.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5Mzpuwu2MvSm7fXUGXVFzgI44RxbvyVK33BN9WPWS7JmswQouYi167O_M90Zkv8wf3__1rv71sTJOIgp7xh7uVn7jjyVEHmeXqfcwek6Q8ncfsPrSEW_VawD_aKXTrEqGWKulNBAtJhOF4Ut2ZAovgn6Msr7SBdiVFbrlAPBICLjNhibP9Hvo3FOKJg/w400-h300/IMG_5847.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I drizzled it with more tahini and some "blobs" of jam and put it in the fridge to set for a couple of hours. I was supposed to swirl them through but it was already too stiff to do that so it looks a total mess.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am totally obsessed with this fantastic (but calorific) sweet treat. I thought the jam was unnecessary at the time, but it totally makes it! I don't really taste the tahini, but I'm sure if I made another batch without it I'd miss it.</div><br /><p><br /></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-36327714109353935262024-03-05T09:33:00.004-05:002024-03-11T14:05:05.518-04:00Crab Meatballs, Linguine & Arrabiata Sauce<p>I occasionally get an invite to dinner at my mom's place. Most often it's for spaghetti & salad because that's about the only vegetarian thing she knows how to cook (or that she prefers to eat). I was told she was having meatballs but she'd keep some sauce out for me.</p><p><b>758. Crab Meatballs, Linguine & Arrabiata Sauce (Jamie Oliver 5 Ingredient Mediterranean, page 88)</b></p><p>I've had this recipe on the back burner for a while, so it seemed like the perfect time to make it. I used canned crab, instead of what I assume Jamie wants which would be fresh picked crab. However, that is hard to get here and if I can find it, it's crazy expensive. So I combined two cans of crab with an egg and some bread crumbs and formed it into balls, and pan fried them in some EVOO until crisp.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcg_o4GKR-pqGLjiDb9AfJgC2RhQDGfnqeDetcQ_t6SgoQcQQxIKADVEB-SC6sVxwa7CPHm_QE99Za4Km8bPxivLH2-EWNC3pnfFdrJcu3hne8nm-aTJawYx7CdsfQ6nMsFoA4WdA8EOBsp5jf2zXsOFEvq9R3O-n-_WRucytjCM-6TrQhHR8znm_Uuk/s1280/IMG_5831.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcg_o4GKR-pqGLjiDb9AfJgC2RhQDGfnqeDetcQ_t6SgoQcQQxIKADVEB-SC6sVxwa7CPHm_QE99Za4Km8bPxivLH2-EWNC3pnfFdrJcu3hne8nm-aTJawYx7CdsfQ6nMsFoA4WdA8EOBsp5jf2zXsOFEvq9R3O-n-_WRucytjCM-6TrQhHR8znm_Uuk/w400-h300/IMG_5831.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">They were fine with the spaghetti at my mom's, but the next day I decided to make a quick arrabiata sauce myself to serve it with, and boiled some linguine. I sprinkled some vegan cheese over and it was totally delicious.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>759. Arrabiata Sauce (Save With Jamie, page 72)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've made this countless times but apparently I've never blogged it. So no picture, but this is a quick and simple tomato sauce that can be as spicy as you want it to be. Garlic & halved chilis are sauteed in some oil, then canned tomatoes (diced, crushed, whatever) are added for a few minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make it spicier, dice up the chilies at the end and stir them back through the sauce. Dress it up with basil leaves or a sprinkle of dried chile if you want.</div><br /><p><br /></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-26185270016484247102024-02-05T12:12:00.004-05:002024-02-05T12:12:41.329-05:00Mediterranean Dinner & Dessert!<p></p><div class="separator" style="clear: both; text-align: left;">More Mediterranean recipes!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>756. Speedy Tuna Pasta (Jamie Oliver 5 Ingredients Mediterranean, page 94)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really liked the idea of this recipe because I love tuna steak, but I don't like it cooked very well. I had to go in search of fresh basil (not always easy at this time of year) but otherwise I had all the ingredients I needed. I have so many cherry tomatoes in the freezer from last year's garden!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1AvTMRen_RbYXbhZLcb4ZzyhqxaXtcRnqs4tD-gauprszcxbenqxGGc7RORl5vpnTS-eUjm-ImGfW7VHxf-yt2yx_lU99WGSdbBJocmZnj2rDSEnd2-q31LRvnec5XjAvu71MbmoETSrMD8uTT8tLZnWuN6eNSzLC4TopTE5BqoSfveJy7Qr9ibu9Zg/s1536/IMG_5786.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1487" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1AvTMRen_RbYXbhZLcb4ZzyhqxaXtcRnqs4tD-gauprszcxbenqxGGc7RORl5vpnTS-eUjm-ImGfW7VHxf-yt2yx_lU99WGSdbBJocmZnj2rDSEnd2-q31LRvnec5XjAvu71MbmoETSrMD8uTT8tLZnWuN6eNSzLC4TopTE5BqoSfveJy7Qr9ibu9Zg/w388-h400/IMG_5786.jpg" width="388" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">This is more a salad than a pasta dish. While I boiled the spaghetti, I assembled the salad of tuna, tomato, basil & chile (mine was yellow). I dressed it in EVOO and red wine vinegar, and seasoned with salt and pepper.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBi45A1lgGLebPMLqFqts4u1xm-vTQSYD6mcVIkYFG5TI5f4mr2Nvu6mpAFwXnlg25Qhs_bxiUiI1_apTniuKQHu0QIlepFVEs7YJagoS99AGySvC_6bbVSUm-YnemGNFOrrvlPwn6mZZD4NZ-xtT5BCjugxV4MBwRqHWBA98u0bt2QmcgV72M21yY48s/s1462/IMG_5787.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1462" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBi45A1lgGLebPMLqFqts4u1xm-vTQSYD6mcVIkYFG5TI5f4mr2Nvu6mpAFwXnlg25Qhs_bxiUiI1_apTniuKQHu0QIlepFVEs7YJagoS99AGySvC_6bbVSUm-YnemGNFOrrvlPwn6mZZD4NZ-xtT5BCjugxV4MBwRqHWBA98u0bt2QmcgV72M21yY48s/w400-h304/IMG_5787.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I dragged the cooked pasta into the salad bowl and let the residual heat of the pasta partially cook the tuna. I added a couple of spoonfuls of pasta water to round it out. What an easy and delicious dinner!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>757. Lemon Curd Tart </b><b style="text-align: left;">(Jamie Oliver 5 Ingredients Mediterranean, page 276)</b></div><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><a href="https://www.jamieoliver.com/recipes/pastry-recipes/lemon-curd-tart/" target="_blank">Jamie Oliver recipe</a></span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I love lemon curd but usually it has a lot of butter in it. This recipe was a revelation, because there was no butter....just eggs, sugar and lemons. First, I rolled out my puff pastry (unlike the UK, generally ours comes frozen in a pack). Then I dusted it with icing sugar and lemon zest and sliced it into rounds. I used those rounds to cover the bottom of a greased frying pan and let that cook in the oven while I made my curd on the stovetop, over some simmering water.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFtr_7l-z21fIQcNa7Aik939ocu3DRATX3eM54IY5fjg5heJw0cbvzwpFP-5h4sPZcNEOJdQsnp12-dOO2z6lYcahfseUYj3K6crw9RfdpwLWecuE9WRhM7BwI2gq2nOZtYpFEDPF5ZatQqZ-6bml0G_P8KP2MiCd-HG67X1tQ5uFNvAtZD0g4DuZcBM/s2016/IMG_5788.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFtr_7l-z21fIQcNa7Aik939ocu3DRATX3eM54IY5fjg5heJw0cbvzwpFP-5h4sPZcNEOJdQsnp12-dOO2z6lYcahfseUYj3K6crw9RfdpwLWecuE9WRhM7BwI2gq2nOZtYpFEDPF5ZatQqZ-6bml0G_P8KP2MiCd-HG67X1tQ5uFNvAtZD0g4DuZcBM/w400-h300/IMG_5788.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Finally, I combined the two and added raspberries (from the freezer) to garnish. I had extra lemon curd so I put that in a container for a later date. This was so good I almost ate it all in one sitting!</div><br /> <p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-71256746788001504512024-01-29T15:15:00.003-05:002024-01-29T15:16:39.352-05:00More "Mediterranean" mealsTrying hard to cook more from this book this week. This one was a really quick dinner on a busy night.<div><br /></div><div><b>754. Tunisian Shrimp Spaghetti (Jamie Oliver 5 Ingredients Mediterranean, page 80)</b></div><div><b><br /></b></div><div><a href="https://www.jamieoliver.com/recipes/pasta-recipes/tunisian-prawn-spaghetti/" target="_blank">Jamie Oliver recipe</a></div><div><br /></div><div>I had to google "harissa spice vs paste" to see how to marinate my shrimp. I have never found harissa paste, but mixing it with equal parts water and EVOO worked like a charm. I cooked my spaghetti noodles and tossed my shrimp with the harissa. I didn't have any shrimp heads (eww) so I skipped Jamie's advice on stir-frying them to extract more flavour.</div><div><br /></div><div>Instead of parsley, I used to inner leaves from a bunch of celery for my herb. I stir fried the stems with the shrimp, the dragged the pasta over and added lemon juice and celery leaves, seasoning with salt and pepper. I loosened with pasta water and served it up.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf1I-RpxmHvj3FU1Zn6dbEpPJx8AZSLjDjjSEKGuDAkEk1PU0PPODRIpfbTJc-yGlgwGD7o4ZJvz6_DHJs1Sfzql0eb36NGW4yVnUH9C7U1y52QSens7EmLYnysn8EUGQG-gWxSD0Lz2DybEF8erGaETV-bDnLJuu7ueMW5Csc4Kg5HXR-kgiAVkFvFE/s2016/IMG_5773.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf1I-RpxmHvj3FU1Zn6dbEpPJx8AZSLjDjjSEKGuDAkEk1PU0PPODRIpfbTJc-yGlgwGD7o4ZJvz6_DHJs1Sfzql0eb36NGW4yVnUH9C7U1y52QSens7EmLYnysn8EUGQG-gWxSD0Lz2DybEF8erGaETV-bDnLJuu7ueMW5Csc4Kg5HXR-kgiAVkFvFE/w400-h300/IMG_5773.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I liked that this recipe only served two people, and I found the serving size appropriate! Very tasty and simple.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>755. Crispy Paprika Chicken (Jamie Oliver 5 Ingredients Mediterranean, page 204)</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.jamieoliver.com/recipes/chicken-recipes/crispy-paprika-chicken/" target="_blank">Jamie Oliver recipe</a></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">I can't remember the last time I bought chicken, and I didn't eat it all last year (except when I was out somewhere and it was served). However, I felt like a traybake this week so I bought one. There was really nothing new in this traybake at all except the use of smoked paprika. Does that make it Mediterranean? LOL</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Diced potatoes and red peppers and thrown in the pan with some olive oil, salt & pepper. The chicken is coated with olive oil, red wine vinegar and smoked paprika and placed on the bars above the pan. Everything cooks for 40 minutes until crispy, then some thyme is added for the last few minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It was quick to prep, it was easy & tasty, but like I said, nothing really new at all (for someone who has cooked almost every chicken traybake Jamie has ever published).</div><br /> </div>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-6810574844195500132024-01-21T12:22:00.006-05:002024-01-22T08:31:41.972-05:00Jamie Oliver 5 Ingredients Mediterranean<p> I got this book towards the end of November, but never got a chance to cook from it until this past week. I unexpectedly spent 3 weeks in December in the hospital, and I have been recuperating at home. Last week I started back to work half days, so things are getting back to normal. I had bookmarked a lot of recipes back in November, so now's the time to go through them.</p><p><b>751. Lemony Arugula Farfalle (Jamie Oliver 5 Ingredients Mediterranean, page 76)</b></p><p>This was basically an arugula pesto made in the blender with lemon zest & juice, olive oil, (vegan) parmesan cheese, & <strike>pistachios</strike> almonds, which is used as a sauce for the farfalle pasta. It is thinned out with pasta water, and then topped with the remaining arugula and nuts.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczmbYVoINzGzDFPxHcVN2Hm0hO91Wat66ieKjFt82-F42Aq7I_tv7RiqbflRaLKmu0R4yrm7PWaPbTaygTSGKRDP5P9H_nyne6mZpHhhfS9saJQsDX6rsJncdCe-j-2Qf92Pgrbgv2wZsXQCuI-O5iAeCsDA2-YByERzswiLF23DYJEoBSJPoWe9gONs/s1485/IMG_5738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1448" data-original-width="1485" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczmbYVoINzGzDFPxHcVN2Hm0hO91Wat66ieKjFt82-F42Aq7I_tv7RiqbflRaLKmu0R4yrm7PWaPbTaygTSGKRDP5P9H_nyne6mZpHhhfS9saJQsDX6rsJncdCe-j-2Qf92Pgrbgv2wZsXQCuI-O5iAeCsDA2-YByERzswiLF23DYJEoBSJPoWe9gONs/w400-h390/IMG_5738.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Very easy and tasty, and any extra sauce can be kept for another day.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>752. Squash Tagine (Jamie Oliver 5 Ingredients Mediterranean, page 116)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was thinking of making a different tagine, but when I saw this recipe it looked so easy and I had everything I needed. We are in the midst of a snowmageddon so I surely didn't want to have to go out to the store. As it turned out, the can of chickpeas I expected to find in the cupboard was gone, so I had to substitute some of my frozen cranberry beans from last summer's garden. I started by toasting the squash seeds, then toasted the diced butternut squash in a large pan.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPb7eVZ39eVpxK02T0SApx115LsHavMQ-1ru97sY2BKnzIffXZDHE2pVcuQZOjiP7BchrIEe_sfOtFh6gpdECvTS6eEXx5FOyUyUPiuqzw9F8MetbcOqXtUTru1O-tGxP4Mfjwpvtv1n-jjKn6stxVotdYfA6sxhFXlgBjHGIY7BDPIo0Wa5u8nGeDjs8/s2016/IMG_5767.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPb7eVZ39eVpxK02T0SApx115LsHavMQ-1ru97sY2BKnzIffXZDHE2pVcuQZOjiP7BchrIEe_sfOtFh6gpdECvTS6eEXx5FOyUyUPiuqzw9F8MetbcOqXtUTru1O-tGxP4Mfjwpvtv1n-jjKn6stxVotdYfA6sxhFXlgBjHGIY7BDPIo0Wa5u8nGeDjs8/w300-h400/IMG_5767.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The combination of olives and dates sounds weird, but it works. The tagine is spiced with ras el hanout to give it an authentic Moroccan flavour. Next time I will add more liquid so that there is more sauce to sop up with my bread. Finally, the toasted squash seeds are sprinkled over the top for crunch.</div><br /><div class="separator" style="clear: both; text-align: left;">And finally a recipe that I did from another book, because I saw it online and it looked good.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>753. Easy Shrimp Curry (Jamie Oliver 7 Ways, page 216)</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.jamieoliver.com/recipes/prawn-recipes/easy-prawn-curry/" target="_blank">Jamie Oliver recipe</a></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Strangely, I didn't have any shrimp in the freezer but I had scallops. I figured whatever you can do with shrimp you can do with scallops, so I made some rice and proceeded to prep my veggies. Ginger, scallions and garlic went into a pan with some olive oil and were stir fried for a few minutes before adding mango chutney. Half of this mixture was blended as a sauce and returned to the pan with the scallops until cooked. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeARRmfQh-dbXFBwo1NqJr7n1gPDaLarOheBxZS7vNdf0nrNcdas1_Z54ZMluhpH2XTBUhFi7GxrTg-ewixFIoQ9jp7V5lNTXtYMoXKbZpUW94_R2VLx8-QlXU8S9SaycbCqSoQgkKVF_HTJr2d0VFai8P-NQ6RBkEuMXHeG5_AHhOMDTZKeEkT4k14Q4/s2016/IMG_5744.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeARRmfQh-dbXFBwo1NqJr7n1gPDaLarOheBxZS7vNdf0nrNcdas1_Z54ZMluhpH2XTBUhFi7GxrTg-ewixFIoQ9jp7V5lNTXtYMoXKbZpUW94_R2VLx8-QlXU8S9SaycbCqSoQgkKVF_HTJr2d0VFai8P-NQ6RBkEuMXHeG5_AHhOMDTZKeEkT4k14Q4/w300-h400/IMG_5744.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Before serving I rippled some coconut yogurt through the curry, and filled my plate, with a simple arugula salad on the side. Not a traditional curry by any means, with no curry paste or coriander, but I really enjoyed it.</div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p><br /></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-68685010457545908282023-10-30T08:47:00.001-04:002023-10-30T08:47:17.177-04:00Chickpea & Squash Casserole & 750 recipes cooked!<p>Winter is almost here, I can feel it in the air. There are snow flurries in the forecast this week. I wanted to make something to use up some of the produce in my fridge, and the one butternut squash hiding in the dark cupboard. Also, I wanted to make a Jamie recipe so I could finally say I've hit 750 recipes cooked! I've been at this for just over 14 years so on average 53 recipes a year. In actuality it's waning in recent years, just because I tend to cook my favourites over and over. But there is a new Jamie book coming out this month in Canada, so more inspiration to come.</p><p><b>750. Chickpea & Squash Casserole (Jamie's One Pan Wonders, page 254)</b></p><p><a href="https://www.jamieoliver.com/recipes/vegetable-recipes/chickpea-squash-casserole/" target="_blank">Jamie Oliver recipe</a></p><p>Nothing new or fancy about this recipe really, just a basic chili-type recipe but the trick is to cut the butternut squash in half, start it roasting in the oven, then place it on the top of your stew and let the stew cook in the oven for about 1.5 hours until it's soft. Then break it up and stir it in. I did not have mushrooms so I skipped them, but added an extra red pepper, some green onions, and some chopped cilantro (to use them up).</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKH4QW3vEwWHGPmK-qj1myKr3ECaizl6OhNQWo8G45BnNon3SY9dDO-zDa4lCBZU3r1MTeTQBaMv8cXiHmF4fvsFdrW4FXlCYjjxbo7MIPXKCcZjSPJy33pp9vh9Rpu4jdjYdjbgn8HzLzT0fKvDIxbmckMY2QBTULPQbydRyBJJ6sN_2cDprUZw-YiB8/s2016/IMG_5472.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKH4QW3vEwWHGPmK-qj1myKr3ECaizl6OhNQWo8G45BnNon3SY9dDO-zDa4lCBZU3r1MTeTQBaMv8cXiHmF4fvsFdrW4FXlCYjjxbo7MIPXKCcZjSPJy33pp9vh9Rpu4jdjYdjbgn8HzLzT0fKvDIxbmckMY2QBTULPQbydRyBJJ6sN_2cDprUZw-YiB8/w400-h300/IMG_5472.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Jamie includes a number of different ways to tweak the left overs, including adding curry paste and spinach to make it more of a curry than a stew. I did this immediately, instead of waiting for another day. I served a good sized portion over rice, and it was lovely and warming.<p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-44168199983384425682023-10-22T09:23:00.001-04:002023-10-22T09:23:11.549-04:00Vegan Shepherd's Pie & reducing your food waste<p></p><div class="separator" style="clear: both; text-align: left;">Happy fall! I can't believe I haven't posted since July, but it's because I've been so busy with my gardens (and life). What a bounty year it's been! I have never had so many tomatoes, zucchini or apples. It's all I can do to keep up with them. I pulled the main gardens a couple of weeks ago because our nighttime tempuratures are getting close to freezing, but I still have a counter full of green tomatoes ripening. And the apple tree is shedding apples like crazy. Thankfully, I've had a good number of neighbours interested in picking apples, and I've made a number of apple crisps, but I've still had to put multiple bins out for the lawn waste pickup. It's been a lot of work.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This weekend, one of Jamie's recipe videos caught my eye, and even though I played with the ingredients a bit, I thought it was worth blogging because it turned out so well!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>749. Vegan Shepherd's Pie </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.youtube.com/watch?v=vkTfd0SihMM" target="_blank">Jamie Oliver video</a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/" target="_blank">Jamie Oliver recipe</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The written recipe & the video differ a bit, so I kind of did a mash up of both, while using what I had on hand. My main substitution was a package of Beyond Meat ground, instead of adding a tin of chick peas. But the base of the pie is carrots, onions, celery, garlic, mushrooms & lentils, and it's topped with a 50/50 mix of sweet potatoes and potatoes. For herbs, I used fresh rosemary and cilantro (not a classic mix I know, but there was already ground coriander going in so I figured just go with it!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvRWRYJgDKr6ZlnYVsUAHJHcVUEf4HVu5keDVtQx1Wvgii9Frdy7POtoFxjFyRiaFR4dQjFNPtkbtr0bmVJD4Mcp_GtIBpHqD8DrnEnOpuNrcioacLkst5ISiZUQID3Lf46MQXMGuVV5CoLYeCFT8UtfrfuvyVb0FI6iU6O_icnFqPiChfCBz3UvtO10/s2016/IMG_5410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvRWRYJgDKr6ZlnYVsUAHJHcVUEf4HVu5keDVtQx1Wvgii9Frdy7POtoFxjFyRiaFR4dQjFNPtkbtr0bmVJD4Mcp_GtIBpHqD8DrnEnOpuNrcioacLkst5ISiZUQID3Lf46MQXMGuVV5CoLYeCFT8UtfrfuvyVb0FI6iU6O_icnFqPiChfCBz3UvtO10/w400-h300/IMG_5410.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was a fair bit of dicing and cooking and it took me a while to make, but it was enjoyable. I ended up making two smaller pies instead of one huge pie, so that I could freeze one for a rainy day. I served it up with a side of boiled bok choy on the side, because Jamie always tells me to eat my greens. 😀 It was absolutely amazing, spot on as Jamie would say. I will enjoy my left overs.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">~~~~~~~~~~</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the whole month of September, I was busy cooking from Jamie's Facebook Cookbook Club's book of the month, <a href="https://www.amazon.ca/You-Can-Cook-This-Plant-Based/dp/0593578724/ref=asc_df_0593578724/?tag=googleshopc0c-20&linkCode=df0&hvadid=578835987768&hvpos=&hvnetw=g&hvrand=18046599136386693613&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001068&hvtargid=pla-1807739506067&psc=1" target="_blank">You Can Cook This! by Max La Manna</a>. I don't often buy the book of the month, but this one is about using the 30 most commonly wasted foods, and it is mainly plant based, written by a vegan author, meaning that everything was tested with vegan substitutions. Honestly, there were no duds, all the recipes turned out great! Definitely worth buying if you are into reducing your food waste. Here are a few of the dishes I made.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qZvHbI7gChCvZxpXIszI2NQ_9qFssJBDnEVmeQa3zq2V4-TgzNdTvGgXWGdsX4ofZGVG-mGmQPIsZkO13smfFQXoYbyrUoSxIZJA-TlbVs7f4d_WeOPwxwt-QWk1_AL9O_Ln_3AADdP6BGBezjTC2vabuV1NoXDo3bgQZfU8KjcIadGavoI3_07_bXE/s2048/YCCT%20baked%20gnocchi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qZvHbI7gChCvZxpXIszI2NQ_9qFssJBDnEVmeQa3zq2V4-TgzNdTvGgXWGdsX4ofZGVG-mGmQPIsZkO13smfFQXoYbyrUoSxIZJA-TlbVs7f4d_WeOPwxwt-QWk1_AL9O_Ln_3AADdP6BGBezjTC2vabuV1NoXDo3bgQZfU8KjcIadGavoI3_07_bXE/w400-h300/YCCT%20baked%20gnocchi.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked Gnocchi</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_unibFBwjhJUKJz8_Hxm0DA8tJ5A5Bq40Lmc6iAz24urvuDCvFiwcMmKzusL-cOzJo_cE0UakSnrkmuh-jYr-_pEsMh2WYHhc03nU-YaMzEoRrR4-C7pPPPHgTOiw2nVp5oivAk_qqh3bNHIMRdTZRyowSUruQl3YhpBrF2DtS7_mg4UTJADoeEYyRc/s2048/YCCT%20buttermilk%20pancakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_unibFBwjhJUKJz8_Hxm0DA8tJ5A5Bq40Lmc6iAz24urvuDCvFiwcMmKzusL-cOzJo_cE0UakSnrkmuh-jYr-_pEsMh2WYHhc03nU-YaMzEoRrR4-C7pPPPHgTOiw2nVp5oivAk_qqh3bNHIMRdTZRyowSUruQl3YhpBrF2DtS7_mg4UTJADoeEYyRc/w400-h300/YCCT%20buttermilk%20pancakes.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Buttermilk Pancakes</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoqN0u412LsLPGpFDv4pkKw-h5nPZ_u_WreA7UBrntE9jizhZxYW86g9pfWu5btFHLZrxmwGwiCpSJ8nLrI2HS8wsMqWm0D3BZ-zP6O7Jmvc3_312_VYgRqI6amv9s5hOzRwjNvSD6apyl5p9PxuiRNYAcLcqd_Nsayenp0Jmbwx1bOcN_KRothgVzPg/s2048/YCCT%20creamy%20lemon%20zucchini%20linguine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1506" data-original-width="2048" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoqN0u412LsLPGpFDv4pkKw-h5nPZ_u_WreA7UBrntE9jizhZxYW86g9pfWu5btFHLZrxmwGwiCpSJ8nLrI2HS8wsMqWm0D3BZ-zP6O7Jmvc3_312_VYgRqI6amv9s5hOzRwjNvSD6apyl5p9PxuiRNYAcLcqd_Nsayenp0Jmbwx1bOcN_KRothgVzPg/w400-h294/YCCT%20creamy%20lemon%20zucchini%20linguine.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Creamy Lemon and Zucchini Linguine</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorskns9QgbApXMUvXZaXZ5wywMxnzZ56Ws8K4_CkGDdek3tzC0pmmCvPST5QnLlNzCwxSoHIEPvSgb5T4mrjfTvnpvVFUy6iPOikWgWq5UUan6wQl6SYpyCrMGvpLC59zho4AQgfRCNlUwUuGVg2MyLjl8hPwxY4F7XmeBnk_jEkWeK1sEkL39mVOHdk/s2048/YCCT%20one%20pan%20lasagne.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorskns9QgbApXMUvXZaXZ5wywMxnzZ56Ws8K4_CkGDdek3tzC0pmmCvPST5QnLlNzCwxSoHIEPvSgb5T4mrjfTvnpvVFUy6iPOikWgWq5UUan6wQl6SYpyCrMGvpLC59zho4AQgfRCNlUwUuGVg2MyLjl8hPwxY4F7XmeBnk_jEkWeK1sEkL39mVOHdk/w400-h300/YCCT%20one%20pan%20lasagne.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One Pan Lasgana</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLyl5nnsx40iYvN1O9HQsAA0Om6hQJHAS-VsamFrjLCmphQ1LAQdjN0mYfpXO1ImZtJQ1qrpSxL_LOE_z30RsfJzGdla8Gc_uiCYZshA4gZQ98EBzOW7IdRXKn_kiV2pjjFm9iiIxwyWItC8Ii5KOyvc5G2XUmCPxrSid9TWi_piDUHEHwfMdLzFQ2T0/s2048/YCCT%20rich%20ribolitta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1740" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLyl5nnsx40iYvN1O9HQsAA0Om6hQJHAS-VsamFrjLCmphQ1LAQdjN0mYfpXO1ImZtJQ1qrpSxL_LOE_z30RsfJzGdla8Gc_uiCYZshA4gZQ98EBzOW7IdRXKn_kiV2pjjFm9iiIxwyWItC8Ii5KOyvc5G2XUmCPxrSid9TWi_piDUHEHwfMdLzFQ2T0/w340-h400/YCCT%20rich%20ribolitta.jpg" width="340" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rich Ribolitta</td></tr></tbody></table><br /> <p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-56634473802021637202023-07-23T11:09:00.000-04:002023-07-23T11:09:02.605-04:00Garden bounty<p></p><div class="separator" style="clear: both; text-align: left;">We're having a hot, humid, wet summer which means my gardens are going crazy! Last year I didn't have a lot of zucchini....this year I have a lot to spare. Especially the patty pan squashes which, if I don't keep on top of them, get big fast. I've made a chocolate zucchini bread, a "zapple" crisp, and the other day I made a quick pasta dish for lunch,.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>748. Courgette, Pea & Mint Pasta </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.tesco.com/groceries/en-GB/buylists/jamie-oliver/courgette-pasta" target="_blank">Tesco recipe</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyqYhcICM-TrfQ7WBopniVsi-JojhkUOVHPvZfamz15nLfgtzH0eJUWrh0pbkHSzNHj5qEoFglBs7jJng6XqWB4PxN0rEq_O_gbyAskZ_QDkv8gT9O4xc9YK4P-zolWKxJvXtibgANdJlxmu4Y4pThYDhvbaIbMHbJ1BgGfloDl2vxO4N1Q8mPYvzOYs/s1920/E1FB1326-A4ED-4EBF-872C-873E1CE93305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyqYhcICM-TrfQ7WBopniVsi-JojhkUOVHPvZfamz15nLfgtzH0eJUWrh0pbkHSzNHj5qEoFglBs7jJng6XqWB4PxN0rEq_O_gbyAskZ_QDkv8gT9O4xc9YK4P-zolWKxJvXtibgANdJlxmu4Y4pThYDhvbaIbMHbJ1BgGfloDl2vxO4N1Q8mPYvzOYs/w400-h225/E1FB1326-A4ED-4EBF-872C-873E1CE93305.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I didn't take a picture of the finished product (probably because I ate it so quickly) but I used one green zucchini and one yellow patty pan squash, sliced, along with store-bought garlic and canned peas. For the pasta I used some frozen lasagne sheets combined with some cooked tagliatelle to make up the quantity needed. The veggies are sauteed and then some fresh garden mint is added, along with the pasta, some reserved pasta water, lemon juice, and (vegan) Parmesan cheese. Season to perfection and serve!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">~~~~~~~~~~</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">From Uyen Luu's <a href="https://www.amazon.ca/Vietnamese-Vegetarian-Simple-Recipes-Kitchen/dp/1784885517/ref=sr_1_1?crid=14AKRIZF2ON5R&keywords=uyen+luu+vegetarian&qid=1690124747&sprefix=uyen+luu+vegetarian%2Caps%2C136&sr=8-1" target="_blank">Vietnamese Vegetarian</a>, I was able to use some fresh chives and green beans from the garden to make Flat Rice Noodles with Bean Sprouts and Garlic Chives. I subsituted green beans for bean sprouts, and it worked out beautifully! It also includes shallots, onions, garlic, soy sauce & vegetarian oyster sauce. So easy, so quick, so delicious.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqowLQUWyQ3lCMuZzERop3T8r4CJvsqOjslaq1H3LvrCYGptLBooCvNYzKFy59lvDTCcYy3vk9BNLGBxFnzy2j2S-9xGKQ1ANknMJo6yK4Kh1-D_t3PlEHxolWVWIeWVN7C6ccX3H5Db4_m2eSHiVEF3ZuHh0gz0qua-_N9Hwkyx8KoRx_bdLRMICFzpU/s2016/IMG_5002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqowLQUWyQ3lCMuZzERop3T8r4CJvsqOjslaq1H3LvrCYGptLBooCvNYzKFy59lvDTCcYy3vk9BNLGBxFnzy2j2S-9xGKQ1ANknMJo6yK4Kh1-D_t3PlEHxolWVWIeWVN7C6ccX3H5Db4_m2eSHiVEF3ZuHh0gz0qua-_N9Hwkyx8KoRx_bdLRMICFzpU/w400-h300/IMG_5002.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">~~~~~~~~~~</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Finally, from The Happy Pear's book <a href="https://www.amazon.ca/Veg-Box-10-Vegetables-Ways/dp/0241535247/ref=sr_1_1?crid=1WP4R7QT623XF&keywords=happy+pear+the+veg+box&qid=1690124786&sprefix=happy+pear+the+veg+box%2Caps%2C95&sr=8-1" target="_blank">The Veg Box</a>, I was able to use some fresh basil from the garden to make a quick pesto, which was needed for this Chick Pea & Potato bake. Onions, garlic and carrots are sauteed until soft, before added a can of tomatoes and a can of chick peas. This sauce is flavoured with smoked paprika, a few tablespoons of pesto, and a bit of maple syrup. Season to taste, then fill a casserole dish with the sauce and cover with boiled, sliced potatoes. The final touch is to smear the rest of your pesto all over the top before popping into a 400F oven for 15 minutes, until golden,.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6O81b8IcpNLVeXols6iogZrPynek5ON5FzdPsxqpBz4XxAGw6Dtmkwvq8U4DCRi-3-02wI5anNFg5Zk2lcdUi2FqkggrFQ3LwpeixbbOPN45eKXTIA2RV_B8h85Yav_K5ZvXuRSP3HFEZ7G5HvI9aj6z9ZESOpGNkt7egKLhG3cZmhtVuNE1hStrYho/s2016/IMG_5031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6O81b8IcpNLVeXols6iogZrPynek5ON5FzdPsxqpBz4XxAGw6Dtmkwvq8U4DCRi-3-02wI5anNFg5Zk2lcdUi2FqkggrFQ3LwpeixbbOPN45eKXTIA2RV_B8h85Yav_K5ZvXuRSP3HFEZ7G5HvI9aj6z9ZESOpGNkt7egKLhG3cZmhtVuNE1hStrYho/w300-h400/IMG_5031.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjw6RWrW8qmFqonj0O4zaHnJxJvJ6sfz0WvvnbXRJ7hRagmmIP9fc4xbcUw8Mow8_PZNtlikOh0gtgmjRWfPwGwjj8cK7AUnWlg3zFjzgGAwr03l1h5UCmEaXGcH85rc8XV8e6o7qUm_JxLfDNhiYqSyQ_3T6ZT4pNjzEuKKOdENyEYqL6a6AKrX3dtk/s2016/IMG_5033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjw6RWrW8qmFqonj0O4zaHnJxJvJ6sfz0WvvnbXRJ7hRagmmIP9fc4xbcUw8Mow8_PZNtlikOh0gtgmjRWfPwGwjj8cK7AUnWlg3zFjzgGAwr03l1h5UCmEaXGcH85rc8XV8e6o7qUm_JxLfDNhiYqSyQ_3T6ZT4pNjzEuKKOdENyEYqL6a6AKrX3dtk/s320/IMG_5033.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is such a delicious dish, and very healthy as well as filling. I love that this book's chapters are organized by vegetable. There are a few in the "courgette" (aka zucchini) chapter that I plan to do soon. 😋</div><br /> <p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-78532621984291688442023-06-18T14:59:00.001-04:002023-06-18T14:59:41.951-04:00Quick Quesadila with Easy Slaw<p> I was exploring a new farmer's market this weekend and came across a booth selling some really high quality veggies, including a variety of radishes and the biggest head of radicchio I'd ever seen. It was the size of a large cabbage and quite leafy.....so different from anything I've seen in the grocery store (which is generally quite pitiful looking). I already had a large fennel bulb in the fridge so I was inspired to do some type of salad for dinner last night.</p><p><b>347. Quick Quesdilla with Cheese & Jalapenos, Easy Box Grater Slaw (Jamie's One Pan Wonders, page 152)</b></p><p>I got my handy box grater and out and made quick work of an apple, a carrot, 4 radishes, 1/2 a large fennel and about a quarter of my large radicchio (which masqueraded as red cabbage). I added some olive oil & white wine vinegar to a large bowl, then tossed all the grated ingredients into it, and seasoned to perfection.</p><p>For the quesadilla, I used some homemade rotis given to me by a friend, and filled them with sliced vegan cheese and some fresh sliced of red chile (as I didn't have jalapenos on hand). </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3T1AsIB5ZyQ--f2gMJUC8pN8jyGKo2tkiw5pTZr4Qb33VNqw2WE1gD3SIWwiCPaH9_bOZ13roj9M8c2v4R6caukefc4-xfehrkMhoZBBLA260nrQu9cP9Tv5oCW7DbjOxXZWDudJGPML2mJvS3dtswqpmtNJOF0cnzog_a9cpy3Nq2bCGLR6LCaa/s2016/IMG_4725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3T1AsIB5ZyQ--f2gMJUC8pN8jyGKo2tkiw5pTZr4Qb33VNqw2WE1gD3SIWwiCPaH9_bOZ13roj9M8c2v4R6caukefc4-xfehrkMhoZBBLA260nrQu9cP9Tv5oCW7DbjOxXZWDudJGPML2mJvS3dtswqpmtNJOF0cnzog_a9cpy3Nq2bCGLR6LCaa/w400-h300/IMG_4725.jpg" width="400" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This was quick and healthy dinner for a hot evening. The slaw was amazing with the radicchio (which was decidely less bitter than the store bought version). The apple gave it the only sweetness it needed.</div><br /><p><br /></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-13601608116288099592023-06-01T10:47:00.004-04:002023-06-01T10:52:24.301-04:00Summer Cooking<p>We are having an early heat wave this week so I've been doing my cooking early in the day before the sun invades the kitchen. I've largely been ignoring the fish section in Jamie's newest book "One" in favour of vegan recipes, but I had a hankering for a fish pie, so went looking. I know how much Jamie loves his fish pie.</p><p><b>746. Upside Down Fish Pie (Jamie's One Pan Wonders, page 158)</b></p><p><a href="https://www.jamieoliver.com/recipes/fish-recipes/upside-down-fish-pie/" target="_blank">Jamie Oliver recipe</a></p><p>Leave it to Jamie to dream up something new! I had a good sized piece of rainbow trout in the freezer, and a small bit of salmon, so combined they made up the weight needed, along with some raw shrimp. I also pulled out frozen cherry tomatoes (from last year's garden) and store-bought broccoli.</p><p>The mashed potatoes that line the pan are combined with tartare sauce instead of milk & butter, and that was a revelation for me. I made my own tartare sauce using vegan mayo, sweet pickles, capers and lemon juice. I left the pan on tjhe burner for a few minutes to crisp on the bottom, then put it into the oven to crisp for 20 minutes while I prepared the filling.<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwGqmsVd45nc4lpdYvlpLDGFkRdvr8vXI7kxavSS-RsFY0QxPX4OyaNEXNA14tnrU9OOogKACQ7akYCmHliw5zU9PqEa2lmLKovdkMpZfM3Bo99VZo4Frq-jrs7Z8uKBFZ3YouK_gnOKsALDCgcc1pRW2dMtPI5SuaCutfUiqzZQbyMCGLLEXCv0x/s2016/IMG_4625.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwGqmsVd45nc4lpdYvlpLDGFkRdvr8vXI7kxavSS-RsFY0QxPX4OyaNEXNA14tnrU9OOogKACQ7akYCmHliw5zU9PqEa2lmLKovdkMpZfM3Bo99VZo4Frq-jrs7Z8uKBFZ3YouK_gnOKsALDCgcc1pRW2dMtPI5SuaCutfUiqzZQbyMCGLLEXCv0x/w300-h400/IMG_4625.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I combined the sliced fish with shrimp, halved tomatoes, chopped chives from this year's garden, lemon juice, salt & pepper. Once the pan was out of the oven I layered it with cooked broccoli, then the fish mixture and put it back in the oven for ten more minutes. <span style="text-align: left;">I found it took more like twenty minutes and a bit of re-layering halfway through before I was satisfied it was all cooked. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRJcnyYbHI5lmgRYWATrh2ESbHET8zix9-tZxTVuOhuhbSZizxQZcxqQZUfYhamMpzEs1bRwOqevQe7vlyvO98yiPmRtNT4oSpPAuUw1Ww3BJC15CGGh2eDioIrEcHPHzr-i10bru01yawar_PeJ3pT1BXttVj7CELi1-ojxHjBOuupolSzEdFBs-/s2016/IMG_4626.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRJcnyYbHI5lmgRYWATrh2ESbHET8zix9-tZxTVuOhuhbSZizxQZcxqQZUfYhamMpzEs1bRwOqevQe7vlyvO98yiPmRtNT4oSpPAuUw1Ww3BJC15CGGh2eDioIrEcHPHzr-i10bru01yawar_PeJ3pT1BXttVj7CELi1-ojxHjBOuupolSzEdFBs-/w400-h300/IMG_4626.jpg" width="400" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The good points: the fish was cooked perfectly, not overdone, just the way I like it. The chives, tomatoes & lemon flavoured the dish wonderfully. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The not-so-good points: The crispy potato crust did not extend to the bottom of the pan, which was a watery mess. Perhaps I didn't leave it on the stove-top long enough before putting it in the oven, or I didn't bake it on a low enough rack. Live and learn. It still tastes great!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">~~~~~~~~~~</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After a long wait, I finally got Uyen Luu's new book <a href="https://www.amazon.ca/Vietnamese-Vegetarian-Simple-Recipes-Kitchen/dp/1784885517/ref=asc_df_1784885517/?tag=googleshopc0c-20&linkCode=df0&hvadid=578922907844&hvpos=&hvnetw=g&hvrand=1861423187530866452&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001068&hvtargid=pla-1881447161218&psc=1" target="_blank">Vietnamese Vegetarian</a> (for which I did a lot of testing last year). I was excited to be mentioned in the acknowlegements! I dove right in and found a recipe that I had not yet cooked, but had ingredients for in the house.</div><p></p><p><b>Sweet & Sour Cauliflower (Uyen Luu's Vietnamese Vegetarian, page 46)</b></p><p>I liked the vibe of battered cauliflower, which to me makes this more of a main than a side dish. I don't much like deep frying, however, so I decided to make use of my air fryer instead. I marinated the cauliflower florets for a few minutes (and the marinade itself was divine!) before dipping them into Just Egg, then cornstarch. I split them into two batches so that they were spread out evenly in the fryer, and cooked them at 400F for about 7 minutes, shaking them a few times during the process. It worked like a charm!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6z1NuP4s9DMGURNTqpWRY0M-uID8EVVq76zEGmmrJMfHm3KPJl-2XB5u_R3wXtFspbC0e1scT__bJoCwiEAf-7jlyMAV86mZNj1IWnmAp86aoPpCDl1O2cJh5ZFxunRqP4fxCoV1YsxmQ1yjtzFEVB_nVZecvrOMi3EiRCKM4pC40hu86YrqdJ_vc/s2016/IMG_4580.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6z1NuP4s9DMGURNTqpWRY0M-uID8EVVq76zEGmmrJMfHm3KPJl-2XB5u_R3wXtFspbC0e1scT__bJoCwiEAf-7jlyMAV86mZNj1IWnmAp86aoPpCDl1O2cJh5ZFxunRqP4fxCoV1YsxmQ1yjtzFEVB_nVZecvrOMi3EiRCKM4pC40hu86YrqdJ_vc/w400-h300/IMG_4580.jpg" width="400" /></a></div><br /><p></p><div>For the sweet and sour veggies, I used onion, garlic, the smaller bits of cauliflower that were left, cherry tomatoes, red pepper, zucchini, mushrooms and asparagus. Once wok fried, I added pineapple chunks and the sweet and sour sauce mixture until it thickened. Finally, I added the crispy cauliflower and sprinked it with cilantro, green onions and cashews.</div><div><br /></div><div>I really enjoyed this! Next time I will only mix enough for my plate, and leave the crispy cauliflower out until the next meal. </div>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-57708406060104535652023-04-25T09:28:00.000-04:002023-04-25T09:28:38.826-04:00Air-fryer Cauliflower Curry<p> I finally found <a href="https://www.youtube.com/watch?v=HVr76kDlVCg&t=406s" target="_blank">Jamie's One Pound Wonders on Youtube</a>, and it's great. Yes, there's a lot of meat but there are also veggie options and recipes I can modify to suit my ingredients and dietary preferences. I'm all about cooking on a budget these days, trying to keep my monthly costs down! Thankfully most of these recipes can be found either on <a href="https://www.jamieoliver.com/budget-friendly-recipes/" target="_blank">Jamie's website</a> or in the handy PDF download he offers.</p><p><b>745. Air-fryer Cauliflower Curry (Jamie's One Pound Wonders)</b></p><p><a href="https://www.jamieoliver.com/recipes/vegetable-recipes/air-fryer-cauliflower-curry/">Jamie Oliver recipe</a></p><p>I love my air fryer, and I'm always open to new ways to use it. The idea of cauliflower steaks always sounds good but then they tend to fall apart. At least with this recipe, you don't waste anything! Smaller florets and even the leaves are crisped up in the air fryer as a topping. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdZMUt7473XntXs14yVqhiPR0_-t-SCxeHz64g4W_JCAbg5D7vGLB-qAW9VuB5yiqf5xJSJ20nRpSOWSgzNrtHgUgatWzdPLYKszlLwD7nwzJuHoWpwyXKtEo7syE_1h5jFfkDUKaDfjEvniA_exoBAF_VbGXNK52JnOcsBP5Xu86QqqFXcE7UFW2/s1761/IMG_4470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1338" data-original-width="1761" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdZMUt7473XntXs14yVqhiPR0_-t-SCxeHz64g4W_JCAbg5D7vGLB-qAW9VuB5yiqf5xJSJ20nRpSOWSgzNrtHgUgatWzdPLYKszlLwD7nwzJuHoWpwyXKtEo7syE_1h5jFfkDUKaDfjEvniA_exoBAF_VbGXNK52JnOcsBP5Xu86QqqFXcE7UFW2/w400-h304/IMG_4470.jpg" width="400" /></a></div><p><br />The marinade is just spices & oil, and the sauce is onion, garlic, spices & coconut milk, with one extra addition: curry leaves. I buy them dried because I've never found them fresh or frozen, and they give such a great flavour to curried dishes. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKDhedgAWb5Z4UEDYXTrzNuZvWSgagN_VZBlPkXVzV7Q-MSU01wWNAm7uXT_tx3bSW-90H1lGOQLRM81NNHBAijE2uKocP3UR7p-kz_Cy77MuCtPkGnN5weFgFpxLGX1JXPk5r2tn80JUYRgumvFJbiqKV0y3vgdufG7yqMxWuPv4v8xhQUfPQDzu/s2016/IMG_4472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKDhedgAWb5Z4UEDYXTrzNuZvWSgagN_VZBlPkXVzV7Q-MSU01wWNAm7uXT_tx3bSW-90H1lGOQLRM81NNHBAijE2uKocP3UR7p-kz_Cy77MuCtPkGnN5weFgFpxLGX1JXPk5r2tn80JUYRgumvFJbiqKV0y3vgdufG7yqMxWuPv4v8xhQUfPQDzu/w400-h300/IMG_4472.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>I don't often make my own flatbreads, but what the heck, I figured I'd try it. I used a combination of AP flour, WW flour, and WW pastry flour. I added one small slivered onion and some crushed, dried curry leaves and kneaded it for a couple of minutes, then let it rest for 10 minutes before rolling it out.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLy5D_z3vgJuEl-eZ7lTMzhYM3v_mFIMx_9JWCWLPhrPOV5MAtDDmuw_ncwkoFS8mGrhIdFIJufvkZMkwtHdGrbKMjxxLVgsFTCOdN7pX_P1PFhlOfVhz5sfm4Fn-Ao60ucQQkxhq1T_1n32CgqiXYCwboQbGPUkGp4PEGbmXSSnOPr-G9Lra-_gWy/s2016/IMG_4473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLy5D_z3vgJuEl-eZ7lTMzhYM3v_mFIMx_9JWCWLPhrPOV5MAtDDmuw_ncwkoFS8mGrhIdFIJufvkZMkwtHdGrbKMjxxLVgsFTCOdN7pX_P1PFhlOfVhz5sfm4Fn-Ao60ucQQkxhq1T_1n32CgqiXYCwboQbGPUkGp4PEGbmXSSnOPr-G9Lra-_gWy/w400-h300/IMG_4473.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The rotis are cooked in a dry pan on a high heat, until they brown and char a bit. The cauliflower, topped with the curry sauce and sprinkled with the crispy florets and leaves is just to die for. It has such an authentic flavour (meaning it tastes like I ordered it from a good Indian restaurant, not like I cooked it at home). The roti makes it a very filling meal!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-30914709098119475882023-04-09T10:17:00.002-04:002023-07-11T10:48:03.231-04:00More WFPB favourites<p> Catching up on the last few weeks, and didn't want to forget to post about these two meals that were really spectacular. Both come from the <a href="https://thehappypear.ie/" target="_blank">Happy Pear</a> courses, which I have subscribed to for a full year.</p><p><b>Quick Caponata Style Bolognese</b></p><p><a href="https://thehappypear.ie/quick-caponata-style-spaghetti-bolognese/" target="_blank">Happy Pear recipe</a></p><p>This one is billed as a "5 minute meal". It definitely comes together quickly once you've got all the veggies prepped: tinned tomatoes, grated carrots, diced onion, garlic & jarred peppers. It also contains olives, raisins, tinned lentils & fresh basil. Such a fantastic combination and it mainly uses cupboard staples! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6IWDj-tYbvKo1oaU-YHMsln8XHtA1DXIgXQmQbCGRADtpHOLZ_6lu3vK7sr89LVRojpguojajeAjQNeZddIqdUrPPYDzfOkfmgyq_dTDd1KJnLse1p5NU_llpbfiiP4ud8kt2vLvgo5oLgXPRjm1x8lwMalbTkcLso5K2SKBCCrPATLsc_9IRF1W/s1676/IMG_4346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1676" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6IWDj-tYbvKo1oaU-YHMsln8XHtA1DXIgXQmQbCGRADtpHOLZ_6lu3vK7sr89LVRojpguojajeAjQNeZddIqdUrPPYDzfOkfmgyq_dTDd1KJnLse1p5NU_llpbfiiP4ud8kt2vLvgo5oLgXPRjm1x8lwMalbTkcLso5K2SKBCCrPATLsc_9IRF1W/w400-h361/IMG_4346.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Served over spaghetti noodles, it's a real treat. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Creamy Umami Noodles & Tofu</b></div><div class="separator" style="clear: both; text-align: left;"><br /><a href="https://thehappypear.ie/creamy-umami-noodles-tofu/" target="_blank">Happy Pear recipe</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For this one, I fried some oyster mushrooms and tofu in sesame oil, while I boiled some brown rice & millet ramen noodles. I added bok choy to the pot to cook. I made a quick sauce out of coconut milk, ginger, garlic, miso & tahini, then added a bit to the mushrooms and tofu. Finally I combined the noodles & sauce with the mushrooms in the pan, and topped with bok choy, tofu, spring onions, sesame seeds & chile flakes. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVdRXlBSKW5B0pdV0yv_3DFQnYOCiHMdCil8CYM_8T8vR0rMv33mf2KL1v4vvOb9kaA7FnSpByauMoaDTFnMYVcFrmTP7rCDzyxYam3KzoA4apyiV1hGBbXuiNqeKxLeLl3qFmcDdEdS8plUVZdzh9YS6c_pwIlyUz1zZi6266LtwpRHCmR9tTx4m/s2016/IMG_4364.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVdRXlBSKW5B0pdV0yv_3DFQnYOCiHMdCil8CYM_8T8vR0rMv33mf2KL1v4vvOb9kaA7FnSpByauMoaDTFnMYVcFrmTP7rCDzyxYam3KzoA4apyiV1hGBbXuiNqeKxLeLl3qFmcDdEdS8plUVZdzh9YS6c_pwIlyUz1zZi6266LtwpRHCmR9tTx4m/w400-h300/IMG_4364.jpg" width="400" /></a></div><br /><p>Wow, the creamy noodles were amazing, and since I love both bok choy and tofu, it really was a decadent meal. The left overs were just as amazing the next day.</p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-27799224106507481092023-03-07T09:12:00.001-05:002023-03-07T09:13:33.889-05:00Vegan Air Fryer & Budget Recipes<p>I got an air fryer for Christmas and two new cookbooks for my birthday: The <a href="https://www.amazon.ca/Essential-Vegan-Air-Fryer-Cookbook/dp/1641524138/ref=sr_1_6?crid=3IHLA626Q0MKC&keywords=the+essential+vegan+airfryer+cookbook&qid=1678197557&sprefix=the+essential+vegan+%2Caps%2C113&sr=8-6" target="_blank">Essential Vegan Air Fryer Cookbook</a> by Tess Challis and <a href="https://www.amazon.ca/Fast-Easy-Cheap-Vegan-Ingredients/dp/0525610855/ref=sr_1_1_sspa?crid=3IHLA626Q0MKC&keywords=the+essential+vegan+airfryer+cookbook&qid=1678197511&sprefix=the+essential+vegan+%2Caps%2C113&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzQUNJVkU2M0lEVzlTJmVuY3J5cHRlZElkPUEwMzYwOTExQ0lOTlc5OFMyNjZOJmVuY3J5cHRlZEFkSWQ9QTA4MDU1NTAzN0NOQUhPQURXQUpRJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==" target="_blank">Fast Easy Cheap Vegan</a> by Sam Turnbull. Both are amazing and I've been having fun exploring their unique recipes. </p><div class="separator" style="clear: both;"><b>Air-Fried Spring Rolls</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">These were my second attempt at using the air fryer (the first was sweet potato fries which I ate before taking a picture, they were so delicious). I love that the book provides recipes for sauces and dips to go with whatever it is you are making. This one called for an Asian spicy sweet sauce combining sesame oil, garlic, maple syrup, tamari, chile flakes, and cornstarch.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4-GpuqAHEJdyVsGLHY0uoJwrxT5g2z-RGaFGuxezB6RKo2PhFx5AjoOyxKU73oOw4em18FEX-KRdIUpX0d2pvSLimWKTaZzQbHK-794vgjegOrrqC_HBnmJGZuZKTSTf6hnWfK1wcIWoKyAyK-NPlRp4w1IjfZrgLjZh3qZSiEm1bd71tBee7duh/s2016/IMG_4197.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4-GpuqAHEJdyVsGLHY0uoJwrxT5g2z-RGaFGuxezB6RKo2PhFx5AjoOyxKU73oOw4em18FEX-KRdIUpX0d2pvSLimWKTaZzQbHK-794vgjegOrrqC_HBnmJGZuZKTSTf6hnWfK1wcIWoKyAyK-NPlRp4w1IjfZrgLjZh3qZSiEm1bd71tBee7duh/w300-h400/IMG_4197.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">I stir fried garlic, ginger, cabbage, carrots & mushrooms and then added them to rice paper wraps. They would have been good as a raw roll but I air fried them to make them crispy. What a revelation! I might double wrap them next time because I found that they fell apart a bit while eating. But there will definitely be a next time!</div><p><b>Crispy Indian Wrap</b></p><p>These are kind of a cross between a dosa, a samosa and a burrito. Cooked potato is mashed with coconut oil, garlic, lime juice & spices, then layered with shredded cabbage, onion and chick peas inside a large whole wheat tortilla wrap. While they are air frying, I prepared a cilantro chutney with coconut, ginger, garlic, chile, cumin & lime.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTAicyy3AmAnB23bbDtCr9zABQod0sMlxWT7Nwx9XtCy8rEJ78uwqF3A9-cEM3JV18DPuhj7ewUcljP3scye3fxWqGR7ZBLoH86mhXdWz4w70InJ5gPk8PHiGnC2LeawirT1go9j77-bAv-k9Ng-_iySq0BNBnMmEU2OPVN5-Yutd4-eVLwmDlpIl/s2016/IMG_4213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTAicyy3AmAnB23bbDtCr9zABQod0sMlxWT7Nwx9XtCy8rEJ78uwqF3A9-cEM3JV18DPuhj7ewUcljP3scye3fxWqGR7ZBLoH86mhXdWz4w70InJ5gPk8PHiGnC2LeawirT1go9j77-bAv-k9Ng-_iySq0BNBnMmEU2OPVN5-Yutd4-eVLwmDlpIl/w400-h300/IMG_4213.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've never been a big fan of cold wraps, so this is a nice variation that packs a punch of flavour. The chutney is to die for!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Pineapple Upside-Down Cake</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I bought a box of air fryer accessories, and one of them is a 7" cake pan. I had to try one of the recipes that uses it, so I chose this because I had a partial can of pineapple slices in the fridge. Ok, I also chose it because as a kid I loved my mom's pineapple upside down cakes (made with a white cake mix). This was a bit healthier, using whole wheat pastry flour & a flax egg, but let's not kid ourselves, there's still (coconut) oil, brown sugar & maple syrup to make it a guilty pleasure.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviRMTVSV5J_w87AmOpI9ngRDGgp7Shq5UXtl-rrMRSYzv8JuLWTE3i6UKHuW8tARNmleXqaalppgxpaP23d0hJL5BlfLQSuKBxKAOfuoyEfyJXzcFQRwGSMrWmRPwq_DAH0_hvuU_SV1l-9ALiNbxx_vw3Txf69e5Xk9Z07CRrtnyZvqvDGWOwlXl/s2016/IMG_4214.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviRMTVSV5J_w87AmOpI9ngRDGgp7Shq5UXtl-rrMRSYzv8JuLWTE3i6UKHuW8tARNmleXqaalppgxpaP23d0hJL5BlfLQSuKBxKAOfuoyEfyJXzcFQRwGSMrWmRPwq_DAH0_hvuU_SV1l-9ALiNbxx_vw3Txf69e5Xk9Z07CRrtnyZvqvDGWOwlXl/w400-h300/IMG_4214.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I added a few maraschino cherries to make up for my paltry amount of pineapple. It was more dense than my mom's cake, but I really enjoyed it. Next time I will keep it in the air fryer 5 more minutes though, as I found the centre was not quite cooked.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Butter Cauliflower</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I had a small head of cauliflower that I picked up on the reduced table for $1.19. Considering it's been $5 lately I was pretty pleased with myself. I needed to cook it quickly so I went searching for a new-to-me recipe and came up with this budget-friendly one. Back in the day I loved butter chicken, but then the dairy-free thing happened, and more recently I stopped eating chicken. So this sounded like a win-win.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM4DsDdMsYC1ECzooD-CKCGk-ep3DaV7-AiJZRnyGFXjyNxxdU9Sr-Sakuj1gCzhgW7oCtbpFLHB6OEVxGy9zeaR48HrzlFxcICiRa5ZYs_XJMmJfroSt9YocaIz-RdOdnJQ8fw6287eyXP5G5eNiQai-p7uZ1yioo4WwG1ca86zWbedLmV4tlcKt/s2016/IMG_4202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM4DsDdMsYC1ECzooD-CKCGk-ep3DaV7-AiJZRnyGFXjyNxxdU9Sr-Sakuj1gCzhgW7oCtbpFLHB6OEVxGy9zeaR48HrzlFxcICiRa5ZYs_XJMmJfroSt9YocaIz-RdOdnJQ8fw6287eyXP5G5eNiQai-p7uZ1yioo4WwG1ca86zWbedLmV4tlcKt/w300-h400/IMG_4202.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Other than spices, the only ingredients in this recipe are cauliflower, cashews, garlic, onions, tomato paste, water and a small amount of vegan butter. I served it over basmati rice and topped it with some chopped cilantro. It was amazing! I couldn't believe how good it tasted and mine came in well under the $10 budget (for 4 servings).</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-75851017961512698542023-02-15T08:37:00.001-05:002023-02-15T08:42:53.237-05:00Cooking my freezer<p> Lately I've been trying to reduce my grocery bills and cook with the foods I have on hand. I have lots of pantry staples but I also have a full freezer that I tend to overlook. </p><p><b>744. Pepper & Chickpea Salmon in a Bag (Jamie's One Pan Wonders, page 173)</b></p><p><a href="https://www.jamieoliver.com/recipes/fish-recipes/salmon-in-a-bag/" target="_blank">Jamie Oliver recipe</a></p><p>I usually try to eat vegan at home and save my indulgences (fish & eggs) for restaurant meals where I don't have many options. However, this salmon in my freezer needed to be eaten. Cue Jamie's one pan wonders! I didn't want to make a big mess of the kitchen.</p><p>I created the sauce in the blender - roasted red pepers, almonds, chick peas, and <strike>parsley</strike> basil stalks.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IHjwdnMLeSrYanEguHJzUsbdWPKdRy7D1DjrLamUgnhoeWtVFZbHmN6mCzTfTrnd7wkH0OMXwDnnHRrx-I8JY6javNWrR36ozsZO_tfmk-qP7XB6ni1KntPbgcyDSJB5kcoHw5vCIrYVfrR3u5YuwDR-P43zwPSv15mlPQxHjoY8Dzn-xNTwCc6L/s2016/IMG_4124.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IHjwdnMLeSrYanEguHJzUsbdWPKdRy7D1DjrLamUgnhoeWtVFZbHmN6mCzTfTrnd7wkH0OMXwDnnHRrx-I8JY6javNWrR36ozsZO_tfmk-qP7XB6ni1KntPbgcyDSJB5kcoHw5vCIrYVfrR3u5YuwDR-P43zwPSv15mlPQxHjoY8Dzn-xNTwCc6L/w400-h300/IMG_4124.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I spread half of the sauce out in a foil parcel, added some sliced "chorizo" (plant-based) sausage and a handful of chick peas, and laid the salmon on top. I scattered over my basil leaves and drizzled with olive oil, then closed the parcel and put it in a pan in the oven for about 15 minutes.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TnDcgKHQGLeHpLP1NuwqxL1__q0Im8FTSZMS_gUQzcc9hfbCXlBpAJ-u0mxRgNdw-kBC2klF88xMtSyiVjCsgqzTT6jXyxrM92JBuFpuJ8wqW_CxMtYWwbI7Ie6kXFvC9K4-MszErZpNH7c6MbtTJ27i53F3mUnaqKNJxyjxFFnsLZgHe5cm9CHG/s2016/IMG_4125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TnDcgKHQGLeHpLP1NuwqxL1__q0Im8FTSZMS_gUQzcc9hfbCXlBpAJ-u0mxRgNdw-kBC2klF88xMtSyiVjCsgqzTT6jXyxrM92JBuFpuJ8wqW_CxMtYWwbI7Ie6kXFvC9K4-MszErZpNH7c6MbtTJ27i53F3mUnaqKNJxyjxFFnsLZgHe5cm9CHG/w400-h300/IMG_4125.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I served it up with some steamed (frozen) broccoli and some toasted (frozen) sourdough bread. It was....different. Not bad (and the only thing that needed to be washed was the blender!), just different. I'm not sure I'd put the chorizo in there next time. And there will be a next time because I froze the other half of the sauce.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Vegan Omelette (The Happy Pear)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I had the worst craving for an omelette the other morning, and I didn't have eggs or Just Egg in the house. I decided to give this vegan omelette recipe a try. It called for silken tofu, gram (chick pea) flour, nutritional yeast, tahini, tumeric, plant milk, arrowroot flour & sulpherous salt, all of which I had (but it took me a while to assemble 😅 )</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiON1msk0noahofMuhDV6TBwuZKmgCjnZvOjwVHCBcv1aIBUZh8jTXp0jzam5W1srHzXfBQLDcLwqTrZNmw17RhxyRI3YNzgoshKNGR60hs7M6MB1qLYk9cYM51g_qgaxlIgPT2UpzdQXNb3BOWb-HkLfDnCrej1Zr-sXD8WAbVcMdAAfgUHFJ4RKhq/s2016/IMG_4126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiON1msk0noahofMuhDV6TBwuZKmgCjnZvOjwVHCBcv1aIBUZh8jTXp0jzam5W1srHzXfBQLDcLwqTrZNmw17RhxyRI3YNzgoshKNGR60hs7M6MB1qLYk9cYM51g_qgaxlIgPT2UpzdQXNb3BOWb-HkLfDnCrej1Zr-sXD8WAbVcMdAAfgUHFJ4RKhq/w400-h300/IMG_4126.jpg" width="400" /></a></div><br /><p>I mixed everything up in the blender and put in a small frying pan with a bit of oil. Once it was golden I spread my fillings on half (sun-dried tomato pesto & cherry tomatoes) and then folded it over. There was the option to finish it in the oven or the pan, and next time I will definitey preheat my oven to do that. As it was, I finished it in the pan but it was a bit of a mess. Still, it tasted pretty good! The sulpherous salt (I used kala namak black) made a world of difference.</p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-21169709951258060022023-01-27T08:53:00.000-05:002023-01-27T08:53:23.707-05:00Warming soups for winter<p> </p><div class="separator" style="clear: both; text-align: left;">After an unseasonably warm few weeks, winter has come back with a vengeance and with it my desire for soup. I'm not a big salad eater at the best of times, but when it's cold out I really like to get my veggies in warm dishes. This month has been busy and my Visa is still out of control from Christmas and a few dog vet specialist visits. So I'm trying to eat what's on hand and only buy the occasional fresh fruit & veggies when I get low.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>743. Corn Chowder (Jamie's Food Tube with Donal Skehan)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.jamieoliver.com/recipes/vegetables-recipes/corn-chowder/" target="_blank">Jamie Oliver recipe</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I remembered a <a href="https://cookingjamie.blogspot.com/2013/11/parsley-and-onions-and-cod-oh-my.html" target="_blank">fish & leek chowder recipe</a>, but I wanted to use up some frozen corn from the summer. This one popped up and looked quite simple and quick to make, and included a tip that if you add fish or shellfish to it with the corn, it will make it into more of a meal. Sold!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used one big leek, a stalk of celery plus the leaves, a few small potatoes, soy milk, one haddock filet and some fresh (almost dried) thyme left over from Christmas to create this bowl of creamy goodness.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5c49qjnNH9YFZQmHtcsniZkxtQ4K8PQ7bBXIhdGigkBTvh0Src_0Gu5DurpI-MF_ghZJmewGlwi8zGwOWCHknKPF3sM8erIyF18IO9FNUEeCpXvqxY9-BVdGvRssD2QEVbALNc3iv7ywWw9hUJs8a6S_Dy_YuQy_GAA3i7cWjBunFg2gKsgVKnxhO/s1809/IMG_4072%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1441" data-original-width="1809" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5c49qjnNH9YFZQmHtcsniZkxtQ4K8PQ7bBXIhdGigkBTvh0Src_0Gu5DurpI-MF_ghZJmewGlwi8zGwOWCHknKPF3sM8erIyF18IO9FNUEeCpXvqxY9-BVdGvRssD2QEVbALNc3iv7ywWw9hUJs8a6S_Dy_YuQy_GAA3i7cWjBunFg2gKsgVKnxhO/w400-h319/IMG_4072%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It really hit the spot, even though I kind of modified the recipe to suit what I had on hand. .I garnished it with some crunchy mutli-grain pita crackers.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Easy Japanese Veg & Noodle Ramen </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://thehappypear.ie/easy-japanese-veg-noodle-ramen/" target="_blank">Happy Pear recipe</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love a good bowl of ramen, and I often order it if I'm out. I cheated a bit on this recipe because I had some really nice packets of brown rice & millet ramen noodles that came with their own seasoning packet. So I skipped making the broth and instead just added some leek & chopped bok choy to the broth. I followed the recipe to fry the mushrooms with tamari, then assembled my bowl, using bean sprouts, pickled carrots, and mint that I had left over from a Vietnamese restaurant meal on the weekend.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wNAxcnRV9rGSOOi7g2rQPwXlvy-5OnwmN3adhL2BYLNMNHosFnIK4S_lw5WQiVTFRszTp83PedEISkXuUUh8DC8OmMJ4ybZsut6CGTnwQ6mLtk34qbCTo5ainXkP0KU0VQTEwkAzwuKyFlx3FFFSyjT330UK4Ir1rVTs6-XPk5elpKZ4Wf4YmKh1/s2016/IMG_4067%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wNAxcnRV9rGSOOi7g2rQPwXlvy-5OnwmN3adhL2BYLNMNHosFnIK4S_lw5WQiVTFRszTp83PedEISkXuUUh8DC8OmMJ4ybZsut6CGTnwQ6mLtk34qbCTo5ainXkP0KU0VQTEwkAzwuKyFlx3FFFSyjT330UK4Ir1rVTs6-XPk5elpKZ4Wf4YmKh1/w400-h300/IMG_4067%20(1).jpg" width="400" /></a></div><br /><p></p><p>This may be the nicest bowl of homemade ramen I've ever made, and it was so simple and vegan to boot! Totally filling too. </p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-64094283716579145482023-01-23T09:08:00.003-05:002023-01-26T17:02:23.496-05:00One-pan veggie lasagne<p> I'm not sure why this one isn't included in Jamie's new book One Pan Wonders, but I found it on his Facebook page and thought it looked easy to make dairy-free. I grabbed asparagus, mint & leeks at the grocery store, knowing that I was going to make this. Otherwise I had everything I needed already on hand. When I buy fresh lasagne sheets, I portion them out and freeze them so I always have them when I want a quick meal.</p><p><b>741. One-Pan Veggie Lasagne </b></p><p><a href="https://www.jamieoliver.com/recipes/pasta-recipes/one-pan-veggie-lasagne/" target="_blank">Jamie Oliver recipe</a></p><p>The leeks & asparagus are chopped finely and sauteed with a bit of (vegan) butter & oil. I saved the asparagus tips for later. Flour and mustard are added first, then (soy) milk to create a sort of bechemel sauce. To this I added frozen peas, edamame beans and chopped fresh mint, then mashed everything up for a minute before adding some (vegan) cheese & the asparagus tips.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hpN6vm3wVIdxhn25sYBvB2o02ih0R-Sjtt-AiyYzdE4xUGNWkTiuzeBeSGIMi2PEzjSjIT_iWhdg9pFqKFVyQGroPVsebZqZisXiK20NB53L4-ScfUVhx-wbnmXdJc9TgIFlqAsDk7SIjdIulF6VUuLB0MT1Nu9YwOwwrGU-NjQ2ZyrQ1LJZ6bM_/s1761/IMG_4058.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="1761" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hpN6vm3wVIdxhn25sYBvB2o02ih0R-Sjtt-AiyYzdE4xUGNWkTiuzeBeSGIMi2PEzjSjIT_iWhdg9pFqKFVyQGroPVsebZqZisXiK20NB53L4-ScfUVhx-wbnmXdJc9TgIFlqAsDk7SIjdIulF6VUuLB0MT1Nu9YwOwwrGU-NjQ2ZyrQ1LJZ6bM_/w400-h319/IMG_4058.jpg" width="400" /></a></div><p>Fresh pasta sheets are torn up however you like, then stirred into the pan, leaving some towards the top. Sliced almonds and more (vegan) parmesan cheese are used to top it, then it goes into the oven to bake for 20 minutes or so, until golden & bubbling.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tnHIRx3-Yz8-B4TpEUY9bJvpyiRzcu9a2DVgHpvHzaHECa_Y77g4bYrViVmVwh3897f94ODk1GuqeGFjeFDS0z8lPlUN6Urrjf-WwNP6Bf5uKxdvKTEJ7XL4-fbh771CRA5cg-ZFag3feOJ6XGV5BYkltQPmDuqPdzTl3HKOWTGk26AwFoaG4fzK/s1532/IMG_4059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1532" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tnHIRx3-Yz8-B4TpEUY9bJvpyiRzcu9a2DVgHpvHzaHECa_Y77g4bYrViVmVwh3897f94ODk1GuqeGFjeFDS0z8lPlUN6Urrjf-WwNP6Bf5uKxdvKTEJ7XL4-fbh771CRA5cg-ZFag3feOJ6XGV5BYkltQPmDuqPdzTl3HKOWTGk26AwFoaG4fzK/w400-h323/IMG_4059.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Since this was meant to serve six people, I used half quantities of everything. Interestingly, there is the same amount of pasta sheets for three people in this half recipe as there is in the quick pasta recipes in One Pan Wonders for one person. However, the peas & beans make this quite hearty and filling. It was simple to assemble and it was absolutely delicious to eat!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>742. Stracci Primavera (Jamie's One Pan Wonders, page 18)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Another of the quick pastas in the book, this one wanted asparagus, mint, peas & edamame.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwH3zW5sWiZDzsSwmFzlzy8wboPUQy7OcduMZkzg48AqkXc6GosHJzurIVvtVfMhYsk3Vyk7oNvpVjyzcM3joQls0ZWq6O2HHmxBcnNJ1pnQ5EaKX6zWylegtxcgvT-ze0ctwjdtJPdZIJTZLEdmCSA-uzXgyMeQJggXJ4-nDdZxsE1pol1aiaEvPl/s2016/IMG_4028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwH3zW5sWiZDzsSwmFzlzy8wboPUQy7OcduMZkzg48AqkXc6GosHJzurIVvtVfMhYsk3Vyk7oNvpVjyzcM3joQls0ZWq6O2HHmxBcnNJ1pnQ5EaKX6zWylegtxcgvT-ze0ctwjdtJPdZIJTZLEdmCSA-uzXgyMeQJggXJ4-nDdZxsE1pol1aiaEvPl/w400-h300/IMG_4028.jpg" width="400" /></a></div><div><br /></div>I substituted thyme for mint (since that's what I had on hand). Keeping smaller portions of the fresh lasagne sheets frozen is so useful! I love how quickly these pastas come together in the one pan.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-89099899977163718032023-01-03T11:14:00.002-05:002023-01-03T11:17:47.016-05:00Spiced Veg Soup<p> I finally ate (or froze) the last of the Christmas leftovers on New Years Eve, so it was time to get back to healthy eating again. I wanted curry, but I also wanted soup, so I was pleasantly surprised to discover this!</p><p><b>740. Spiced Veg Soup (Jamie's One Pan Wonders, page 74)</b></p><p>This curried soup wants carrots, onions and greens, along with cilantro, basmati rice and pappadums. I was instantly reminded of a <a href="https://cookingjamie.blogspot.com/2020/03/spiced-carrot-and-lentil-soup.html" target="_blank">Spiced Lentil & Carrot Soup</a> I'd done in the early days of Covid (because of the use of pappadums as an ingredient!) The spiciness comes from a tbsp of curry paste (although I also added some chile flakes) and the richness from a can of light coconut milk. These were all things I had on hand which made it extra attractive to me!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYL1wHPxiH2RNnhyvXRLiBDUJTlXKIIYE7BhB6Szw_q5dyPIpEyh6NzGzGgY-yP9galcTNtP5YLeaoR-nkp3bRC4Jtvuk7fKJKc-ytmos_ZCQWm_wljtRpjnNLMKHN05Nby53AqHaUWMlWkwKtrF4-y0ZpMLEBxbbqoV76ojTNz_o-lSe_HXwRwpY/s2016/IMG_3952.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYL1wHPxiH2RNnhyvXRLiBDUJTlXKIIYE7BhB6Szw_q5dyPIpEyh6NzGzGgY-yP9galcTNtP5YLeaoR-nkp3bRC4Jtvuk7fKJKc-ytmos_ZCQWm_wljtRpjnNLMKHN05Nby53AqHaUWMlWkwKtrF4-y0ZpMLEBxbbqoV76ojTNz_o-lSe_HXwRwpY/w400-h300/IMG_3952.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I liked the simplicity of this one pan recipe. I combined a few different greens to make up the required weight (frozen kale & broccoli, fresh spinach) and a small bunch of fresh cilantro. I made the recipe as written, meaning there was way more soup than I could finish in a week (even though it states 'serves 4'). I froze half of it for a rainy day because I know I will be glad of a quick and nourishing meal in a few weeks, when I am tired & stressed and don't feel like cooking. 😏</div><br /><p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-84897537390091866302022-12-28T11:14:00.002-05:002023-01-26T16:50:38.781-05:00A Very Jamie Christmas<p> Another Christmas is in the books, and I cooked for days! Dairy free pumpkin pies, shortbread cookies, chocolate chick pea fudge, cherry balls, energy balls, cranberry sauce, Jamie's roasted potatoes, carrots & beets, Jamie's veggie sausage rolls, Jamie's classic get ahead gravy and even Jamie's turkey wellington!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSF-6guBY1JEhSIalsv__uDw9N9XY4wNwN39h9cw_74AZMsdPeX6fFZBYgDHY_z5iMxHwzzs7K78DBjDdGYGl4BDL5KFLLuvBjmR26mP2XPj7OzSCtjFU3oldlDY1OEvDB2GUTep1C_ucIq9kIo23eThOjYWoqY7kie0CnZdoGqPDQpRhZI6n0-UU/s2016/IMG_3895.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSF-6guBY1JEhSIalsv__uDw9N9XY4wNwN39h9cw_74AZMsdPeX6fFZBYgDHY_z5iMxHwzzs7K78DBjDdGYGl4BDL5KFLLuvBjmR26mP2XPj7OzSCtjFU3oldlDY1OEvDB2GUTep1C_ucIq9kIo23eThOjYWoqY7kie0CnZdoGqPDQpRhZI6n0-UU/w400-h300/IMG_3895.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm not eating meat anymore, so the turkey wellington was for the family. I also made the usual dairy laden <span style="text-align: left;">broccoli & cheese casserole,</span><span style="text-align: left;"> </span> but I wanted to try something else dairy-free for myself.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>739. Brussels Gratin (Jamie's Easy Christmas)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.jamieoliver.com/recipes/vegetable-recipes/brussels-gratin/" target="_blank">Jamie Oliver recipe</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The brussels are roasted in the oven, and a quick & cheesy sauce is made in the blender with spinach. I could only find a chipotle cheddar cashew cheese, but since the recipe called for chile flakes I figured it was ok. I combined the cheddar, some fresh baby spinach, soy milk and a bit of flour in the blender to make a vibrant green sauce.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPnK2mV8NADgMMZWEp0gy8ar0Rg-N7cjsdKYByCKhen7CWein4DL7wUJqPYHqrGXSJUpoUN_8ShUIlrjEPmD-sSGsP8SJQ7jySwUhJ6jWRqivlWMqpHp4ieQ-_s_nGxKTb4S1IH3XN4yTzuyc46ZbOceklBDHgktaqBYiLih8UPIBzuayMhSpRK0g/s2016/IMG_3894.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPnK2mV8NADgMMZWEp0gy8ar0Rg-N7cjsdKYByCKhen7CWein4DL7wUJqPYHqrGXSJUpoUN_8ShUIlrjEPmD-sSGsP8SJQ7jySwUhJ6jWRqivlWMqpHp4ieQ-_s_nGxKTb4S1IH3XN4yTzuyc46ZbOceklBDHgktaqBYiLih8UPIBzuayMhSpRK0g/w300-h400/IMG_3894.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I poured the sauce over the roasted veg and covered it in a garlicky, toasted breadcrumb mixture (the same one I used for my broccoli dish). This just needed to be warmed in the oven on Christmas before serving.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1zV1haRJLlGGxuuD9bsb7P8VK7B2w3ndHj3vv1vcDEGYnI2mx5UGU2xjcoi4U0BLdPDaavWuUUnKgFSVK4F7wRGdrrYgro-njBe2hXFRipKwykH9BSKJNjzed6al6xhtvZXtAs6WeOsxaiDZC2YSEROfyfa_I6Z0j0Q7AkBkoMoYic21bbCknslA/s2016/IMG_3930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1zV1haRJLlGGxuuD9bsb7P8VK7B2w3ndHj3vv1vcDEGYnI2mx5UGU2xjcoi4U0BLdPDaavWuUUnKgFSVK4F7wRGdrrYgro-njBe2hXFRipKwykH9BSKJNjzed6al6xhtvZXtAs6WeOsxaiDZC2YSEROfyfa_I6Z0j0Q7AkBkoMoYic21bbCknslA/w400-h300/IMG_3930.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">To be honest, there was only one other Brussels lover in attendance on Christmas, and I think the colour of the cheese sauce scared her off (or maybe it was the chipotle). But I loved this dish, and I'm still eating the left overs!</div><br /><p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-8297632453611862362022-12-10T07:28:00.000-05:002022-12-10T07:28:09.653-05:00Sweet Red Onion Salad<p> Not what I expected to make for lunch, but I needed to use up a bunch of fresh mint so I went with it!</p><p><b>738. Sweet Red Onion Salad (Jamie's One Pan Wonders, page 50)</b></p><p>I have a love/hate relationship with couscous. I find it to be quite bland, and usually recipes call for too much of it and not enough of everything else (in my opinion). I went with a whole wheat couscous to be a bit healthier and followed the quantities in the recipe exactly.</p><p>This was pretty quick - just halve some red onions, and throw them in a pan with a full bulb of unpeeled garlic. Toss in EVOO, <strike>red</strike> white wine vinegar, season, and bake for an hour. When that is done, remove the veggies from the pan, add the couscous and some chopped mint, add boiling water, scrape up the charred bits for flavour, and let it sit for 10 minutes. In the meantime, I separated the onion petals, squeezed the garlic out of the skins, chopped some hazelnuts and olives, and combined all of that on my chopping board with a teaspoon of sumac.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb3fjDOP7kGRRDvTNUNIJJoKmMXXJs9b8OHHsvgCnIKEqpeHTxIdWS-YSkoIynKaV2O13RI52bwyPqxONNcGsAhygBk4qZL7CKSibir5XootmrHvgP1YNll2OZdFnil5lCMzXCVRK5gK2dH2j3wYt6_R9CdtNkZYJhA52AYJMIiSZUnPV9YgH-eTg/s1737/IMG_3827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1259" data-original-width="1737" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb3fjDOP7kGRRDvTNUNIJJoKmMXXJs9b8OHHsvgCnIKEqpeHTxIdWS-YSkoIynKaV2O13RI52bwyPqxONNcGsAhygBk4qZL7CKSibir5XootmrHvgP1YNll2OZdFnil5lCMzXCVRK5gK2dH2j3wYt6_R9CdtNkZYJhA52AYJMIiSZUnPV9YgH-eTg/w400-h290/IMG_3827.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">To serve, I fluffed up the couscous in the pan, added all the veggies on top, and then crumbled over my vegan feta cheese. A final sprinkling of sumac and it was ready to eat! Easy peasy. It was tasty, and I didn't even mind the olives as they gave that salty hit that it needed (along with the feta). I went back for seconds. 👍</div><br /><p><br /></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-7623884947846124972022-11-28T11:30:00.001-05:002022-11-28T11:30:17.901-05:00One pan wonderful veggie stew<p></p><div class="separator" style="clear: both; text-align: left;">I had half a pack of tofu left over from the last recipe so went looking for another recipe to use it in. Tofu doesn't keep long in the fridge once it's opened.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>737. Veggie stew & dumplings (Jamie's One Pan Wonders, page 72)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe served a few purposes....use up left over tofu, fresh leeks & rosemary from my garden.....use up a bunch of left over frozen veggies. I love making things out of basically nothing, or at least at no extra cost to me. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Because my tofu was plain, the first step was to "smoke" the tofu. I googled it and made a quick marinade from soy sauce, rice wine vinegar & liquid smoke. I let that sit in the fridge for a few hours then assembled all of my ingredients on the counter. I made some dumplings from flour, baking powder, black pepper and water.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexyHBtxrsn1tfBFIix5CgNRWKJo41zO441WCDpTPoJZsNpo21bAQxodoKI9iOTb3YCuoabxdTYFxv49NezVM6CIhZXujfiRe4znUrgtwdSwkexErvRMa8hQIzxDzBcFwtvUbA-_lv6wYNAN-AxcItLSxN1zHBFW36tdFmrVqB4GGgXibH5kHJH2ZD/s2016/IMG_3756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexyHBtxrsn1tfBFIix5CgNRWKJo41zO441WCDpTPoJZsNpo21bAQxodoKI9iOTb3YCuoabxdTYFxv49NezVM6CIhZXujfiRe4znUrgtwdSwkexErvRMa8hQIzxDzBcFwtvUbA-_lv6wYNAN-AxcItLSxN1zHBFW36tdFmrVqB4GGgXibH5kHJH2ZD/w400-h300/IMG_3756.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I started by frying the tofu, rosemary and leeks, then added the zucchini until the liquid evaporated. Frozen, grated zucchini is pretty watery. Only then did I add the corn kernels and a tablespoon of flour. Then I gradually added boiling water to cover the veggies (along with the left over marinade), and placed the dumplings strategically around the pan, covering it for 15 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Last step was to season, add cottage cheese (I used cashew cheese) and sprinkle with grated cheddar (I used vegan shreds). Surprisingly, given that the base is plain old water, this was amazingly flavourful! I really enjoyed it and it was super filling with the dumplings.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-56842025921832550652022-11-24T15:29:00.000-05:002022-11-24T15:29:24.347-05:00Quick meals for busy people<p> This week has been a bit hectic so I needed a couple of quick meals (to avoid the temptation of ordering in!)</p><p><b>735. Super Leek & Potato Soup (Jamie's Super Food Family Classics, page ??)</b></p><p><a href="https://www.jamieoliver.com/recipes/vegetable-recipes/super-leek-potato-soup/" target="_blank">Jamie Oliver recipe</a></p><p>Before the snow came, I picked all the leeks from my garden. I went looking for a recipe to use them in and found this one. I cheated because I didn't have to make fresh pesto for my whole wheat toast. I already had some pesto that I froze in the summer (basil & almond).</p><p>The soup is just simply leeks, potatoes, kale & vegetable stock. I used frozen kale from the grocery store that had been in my freezer since the spring.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXb81-yxVe1FMOIGI7aTtw7mNF42Rt-wr9tN2dUsC6K_a90TVmvrkCiDYNhT1Q7fX1kezUuGsoc5mWp9-RQeQ3kK6Seet6iOn97Y9kSKN-BmsGxRfizKxkuhYVkTC2rJ3EUo3qS_0hvKO1o3UKjjEr6bPyhexK41DtPnUiWL4kT5arafyvx5zZrU4/s2016/IMG_3724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXb81-yxVe1FMOIGI7aTtw7mNF42Rt-wr9tN2dUsC6K_a90TVmvrkCiDYNhT1Q7fX1kezUuGsoc5mWp9-RQeQ3kK6Seet6iOn97Y9kSKN-BmsGxRfizKxkuhYVkTC2rJ3EUo3qS_0hvKO1o3UKjjEr6bPyhexK41DtPnUiWL4kT5arafyvx5zZrU4/w400-h300/IMG_3724.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was a very quick and surprisingly filling dinner. Since my pesto had no cheese in it, I spread a thin layer of cashew cheese on my toast. Lots of greens so super healthy but very tasty as well. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b>736. Mushroom & Tofu Noodles (Jamie's One Pan Wonders, page 64)</b><p></p>I love tofu and eat it all the time, but I know it's not really mainstream. When Jamie includes it as an ingredient it's always soft tofu and a lot of the time he doesn't cook it, just adds it raw. I was really happy to see him branching out with this simple recipe.<div><br /></div><div>I actually made this while I was in a meeting, it was so easy. Just chop up extra firm tofu, green onions, and grate some ginger. Combine these in a pan with oyster mushrooms. Since I didn't have chile oil, I diced up half a red chile and added it, along with some red & yellow peppers (because I wanted to use them up). Then a bit of olive oil and toss it all together with salt & pepper.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pqhTaJRhlF_ls_4TPi1BtzylblxpFCgsGppTXUBS7CL4v9Gf2ugimaTPwx7sbDT2_0I0kkfKJDIkjDdRd0gHw4Xc3eR1ZBObdIGGCd97mRiAEcse5o1JylfGTeOieoeo_FgO9tzMMSG4PIGeuxs43q5-7-337Bwwl_1eBXhSj9XYiORRapb334TD/s2016/IMG_3736.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pqhTaJRhlF_ls_4TPi1BtzylblxpFCgsGppTXUBS7CL4v9Gf2ugimaTPwx7sbDT2_0I0kkfKJDIkjDdRd0gHw4Xc3eR1ZBObdIGGCd97mRiAEcse5o1JylfGTeOieoeo_FgO9tzMMSG4PIGeuxs43q5-7-337Bwwl_1eBXhSj9XYiORRapb334TD/w400-h300/IMG_3736.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This baked in a 400F oven for 25 minutes. For the last 5 minutes, I soaked some rice vermicelli noodles.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0s-senXbn4ZGoGIH-pp2FqVUxpILwSBSbfp3ermXtVtvm5d_Ng59AmTELvE36aNfnIiIgCzDysjsaegwQn8W6enZ4APpw1cgbPLAOR5VpLZlQDDypFPkbnzD5Y8N2rgRvOOfVxZxz-fz7tDZItuaclZKabOx6dDbeCyViOwJu-AAhhnNE5WsEGEw/s2016/IMG_3737.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0s-senXbn4ZGoGIH-pp2FqVUxpILwSBSbfp3ermXtVtvm5d_Ng59AmTELvE36aNfnIiIgCzDysjsaegwQn8W6enZ4APpw1cgbPLAOR5VpLZlQDDypFPkbnzD5Y8N2rgRvOOfVxZxz-fz7tDZItuaclZKabOx6dDbeCyViOwJu-AAhhnNE5WsEGEw/w400-h300/IMG_3737.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I combined the noodles in the pan of tofu & veggies, and added hoisin sauce to coat. I sprinkled the green part of the onions over as a garnish, and dug right in (meeting still ongoing). No stir frying required! There was a nice kick from the chile and the mushrooms, peppers & tofu were cooked perfectly.</div><br /><p><br /></p></div>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-38491483244689975512022-11-21T09:00:00.005-05:002022-11-21T09:21:39.332-05:00More One Pan Wonders<p> I'm really loving this book. The ingredients are limited to seven, and most are very quick to make. There are a lot of veggie options and a lot more that are easily modified. Here are a few I've cooked since my last post.</p><p><b>731. Sweet Tomato Gnocchi (Jamie's One Pan Wonders, page 44)</b></p><p><a href="https://www.jamieoliver.com/recipes/tomato-recipes/sweet-tomato-gnocchi/" target="_blank">Jamie Oliver recipe</a></p><p>I was surprised to see a Jamie recipe with shelf stable gnocchi, but I was happy to find a whole wheat version. Obviously, it's mainly made with potato, and instead of asparagus, I used sprouting broccoli (which can be hard to find). It's cheaper at this time of year. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfjH-0TWQjJKdOuQZW8ekFrwmTjZrlzi12D0EeT_Vj6g1jMV6pNXuBfFnDyBZJ5A9baPl0t52J2j-adyIjs65MoFEdr-xL5VWSOO-R4cTEY1O5ArQjybyhcRhL3wpk1_uZdX2W5vgkkiOz45bOjwNQqGl7_eaIPxgoX261BcMhUquBiPmwmJ9BpIS/s2016/IMG_3679.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfjH-0TWQjJKdOuQZW8ekFrwmTjZrlzi12D0EeT_Vj6g1jMV6pNXuBfFnDyBZJ5A9baPl0t52J2j-adyIjs65MoFEdr-xL5VWSOO-R4cTEY1O5ArQjybyhcRhL3wpk1_uZdX2W5vgkkiOz45bOjwNQqGl7_eaIPxgoX261BcMhUquBiPmwmJ9BpIS/w400-h300/IMG_3679.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Garlic & gnocchi are fried for a few minutes before adding canned tomatoes and the greens. I let this simmer while I made a quick pesto.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkKUwOaHgIZPyO21MUj9MguddVXl8nyJQL4IGakAjEhrnANxKiDnpGehI163z54rLHX71wWJeNgR15JZbOOcbLx1WhXRaDvRhfgoaotiSXHDStGJLDpTcjqKsHRoKIxCL399D9hHm0UKYcFKrE8ukk4VMP2ich_mFz1zQjLP6ncrAj89QR_RRYxr_/s2016/IMG_3680.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkKUwOaHgIZPyO21MUj9MguddVXl8nyJQL4IGakAjEhrnANxKiDnpGehI163z54rLHX71wWJeNgR15JZbOOcbLx1WhXRaDvRhfgoaotiSXHDStGJLDpTcjqKsHRoKIxCL399D9hHm0UKYcFKrE8ukk4VMP2ich_mFz1zQjLP6ncrAj89QR_RRYxr_/w400-h300/IMG_3680.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Spinach & hazelnuts are pounded together and then I added some vegan Parmesan shreds.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKDQw1YoEWL7YCyxhZ7hzgXTEwPiinvo0VE84b2_h8wPxz3OR-q-l1rtRdFcJBgxaLz3raT9Rug96D2U_jieU0I4yqBNwzPhqm18kX1VIO2psEbOZfVuMdo4UTmG7AW8FgPl6xwhHxqzxluYmYof7BcJzJ5r1qhsri7elG5w5kxdWd_uhLN4d9S2R/s2016/IMG_3681.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKDQw1YoEWL7YCyxhZ7hzgXTEwPiinvo0VE84b2_h8wPxz3OR-q-l1rtRdFcJBgxaLz3raT9Rug96D2U_jieU0I4yqBNwzPhqm18kX1VIO2psEbOZfVuMdo4UTmG7AW8FgPl6xwhHxqzxluYmYof7BcJzJ5r1qhsri7elG5w5kxdWd_uhLN4d9S2R/w300-h400/IMG_3681.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The final addition are a few black olives scattered around the pan. I really enjoyed this combination of flavours!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>732. Petal's pudding cake (Jamie's One Pan Wonders, page 252)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div>I love custard or pudding, but it's not always easy to get a vegan variety unless you make your own. This cake needed both eggs and milk, so I thought why not try to veganize it? I used soy milk and "Just Egg" liquid, and blackcurrant jam.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7oUPUSvGsk_yFCI6gzCTVli4-mBUFhRbRBS4zVkH6vSR3QA0F7etc8GVbwLFPjanei-NnrOT8ie80s3APj1rgOcr7MLrzYaDIXzsLA4Rrh9AkKzyB7YH2LoYQ7Lgsmm15CbaZ9_cUb41QTYwuIqFJuro1CA9Nzy1fj3HAKeHEpZOSQUn8yTveac-/s1601/IMG_3656.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1601" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7oUPUSvGsk_yFCI6gzCTVli4-mBUFhRbRBS4zVkH6vSR3QA0F7etc8GVbwLFPjanei-NnrOT8ie80s3APj1rgOcr7MLrzYaDIXzsLA4Rrh9AkKzyB7YH2LoYQ7Lgsmm15CbaZ9_cUb41QTYwuIqFJuro1CA9Nzy1fj3HAKeHEpZOSQUn8yTveac-/s320/IMG_3656.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It set quite nicely in the oven in the timeframe given.</div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAW6bnvHz-DXWNoIePZbkzb2Kc5Jdhn5stsRBDiA1JOR2XM07NNY4T6bFi8dxklhcamZRzT7Hgh4n3H4Uj44vAsaU7ruOSLS0Tqk_A6--nKILruhTbxaFe_gbX41-Evc-91pHpyy-7Ct3ubXCmaNJ0sKmfR1oqyjCBeEIA0HqVZ7IFvjYXXKf30dWj/s1716/IMG_3657.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1486" data-original-width="1716" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAW6bnvHz-DXWNoIePZbkzb2Kc5Jdhn5stsRBDiA1JOR2XM07NNY4T6bFi8dxklhcamZRzT7Hgh4n3H4Uj44vAsaU7ruOSLS0Tqk_A6--nKILruhTbxaFe_gbX41-Evc-91pHpyy-7Ct3ubXCmaNJ0sKmfR1oqyjCBeEIA0HqVZ7IFvjYXXKf30dWj/s320/IMG_3657.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The black currant jam base is cut with a signifiant amount of lemon juice & zest to give it the runny texture. The whole thing went down a treat and I will likely make it again.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>733. Garlic Mushroom Tagliatelle (Jamie's One Pan Wonders, page 24)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Another quick pasta using lasagna sheets that are cut to whatever shape you desire. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpdVm4Pvs7x3IqVPcKfkmVpQypZX27DmtwmUMoClph5Db9hliH1o5nlO36kheBJ1lxCKbLQEKc5Sg2V_5lB0_OjOM9HnAMbR5ZvlGx_ASut3DU0FJ0iEHIDkICPserATB9RH7zqAC6tdGKO82oAb6f6XxlXV4vRwBt1zMOxDaXwmV1vy8U7ms6NTN/s1994/IMG_3624.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="1994" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpdVm4Pvs7x3IqVPcKfkmVpQypZX27DmtwmUMoClph5Db9hliH1o5nlO36kheBJ1lxCKbLQEKc5Sg2V_5lB0_OjOM9HnAMbR5ZvlGx_ASut3DU0FJ0iEHIDkICPserATB9RH7zqAC6tdGKO82oAb6f6XxlXV4vRwBt1zMOxDaXwmV1vy8U7ms6NTN/w400-h272/IMG_3624.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">I prepped oyster mushrooms, garlic, walnut halves, and kale from my garden. I didn't have arugula and didn't see the need to spend money to buy it.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIadNB28eJYlGxhbw4NzGMPkvboK9NotqKg2EZ2bp0pnprSSnZGqgJgZECNb7-xBxQZyLVAcdkUsAZ3OU5ZIlpRkyoOjSEBc_67kLrRA48i4nFTfnxgN6k1pTS5JJ9DCdb6HQq6u4ACA-mhJD9T10_d9uKcmUHy0Lg97uq1o30Y08KHB_04eUiNtq9/s2016/IMG_3625.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIadNB28eJYlGxhbw4NzGMPkvboK9NotqKg2EZ2bp0pnprSSnZGqgJgZECNb7-xBxQZyLVAcdkUsAZ3OU5ZIlpRkyoOjSEBc_67kLrRA48i4nFTfnxgN6k1pTS5JJ9DCdb6HQq6u4ACA-mhJD9T10_d9uKcmUHy0Lg97uq1o30Y08KHB_04eUiNtq9/w300-h400/IMG_3625.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was another quick and easy pasta in a pan recipe, where you just add enough water to cover and it makes it's own sauce with cottage cheese (which I substituted with cashew "brie") & vegan Parmesan shreds.</div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><b>734. Mushroom Shakshuka (Jamie's One Pan Wonders, page 120)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What the heck is shakshuka? I've never heard of it in all my years of cooking Jamie recipes, but he has 5 different varieties in this book, and of course, all take eggs. <b> </b>I decided to start with the mushroom recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse7F16ZiqfeagwMesEUXzV4KGt5qFMpSIL7anwwclbNtT3U4z0ChS9Y780Ot5xIx8G-3NJE4ygJBkyL7eytAUZzVJZdFAcUjwLOw_hDo7bTf9Y-HhWKN-WMXStmUMzA3EZMbw_KtwU0nnQ6rDa7Mt_anglSFYiSIyFhcuO4QQXpdx4tIR9ezBglgF/s2016/IMG_3714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse7F16ZiqfeagwMesEUXzV4KGt5qFMpSIL7anwwclbNtT3U4z0ChS9Y780Ot5xIx8G-3NJE4ygJBkyL7eytAUZzVJZdFAcUjwLOw_hDo7bTf9Y-HhWKN-WMXStmUMzA3EZMbw_KtwU0nnQ6rDa7Mt_anglSFYiSIyFhcuO4QQXpdx4tIR9ezBglgF/w400-h300/IMG_3714.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I cut the stems off the mushrooms to make them flat, then put them in a pan with a small amount of olive oil. I chopped up the trimmings.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLk9D3-r8TYpUXv6ZQ4_vqZ3harxfV-IWxIB91v7yvOjVkS5n65Ielrko7yNaxqJQq5KSJj2t33AzpDi_HhsmK6gRkbU2o8xLECtUrCK5ulxV-s7pNjSUmtigPopjA3S7J78ScQyZr4qyMu4LrFY8G4kisocbWbwBRKMfHJdyRGl44dKG4G657gQS/s2016/IMG_3715.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLk9D3-r8TYpUXv6ZQ4_vqZ3harxfV-IWxIB91v7yvOjVkS5n65Ielrko7yNaxqJQq5KSJj2t33AzpDi_HhsmK6gRkbU2o8xLECtUrCK5ulxV-s7pNjSUmtigPopjA3S7J78ScQyZr4qyMu4LrFY8G4kisocbWbwBRKMfHJdyRGl44dKG4G657gQS/w400-h300/IMG_3715.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I halved some cherry tomatoes and I chopped up cilantro (instead of parsley). Both of these were rescued from my garden before the snow took over last week.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidTi7lBW_tEtAONKe0l1xG6sp1vhIPpK5AboqMPVZK2iMzDUBDTmEceO2ilILLYyIOckNuNNm9dPZ8YZ4ouA-dhufjgKuBeGIloBif_6bweuzIphhrS-3u5myGR72OwDa9Xpg_gnNkbtRX9zxNewIXO00CJZgCHfDe_GgWW943JAm0W_sB5Uu4hkG/s2016/IMG_3716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidTi7lBW_tEtAONKe0l1xG6sp1vhIPpK5AboqMPVZK2iMzDUBDTmEceO2ilILLYyIOckNuNNm9dPZ8YZ4ouA-dhufjgKuBeGIloBif_6bweuzIphhrS-3u5myGR72OwDa9Xpg_gnNkbtRX9zxNewIXO00CJZgCHfDe_GgWW943JAm0W_sB5Uu4hkG/w400-h300/IMG_3716.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I combined the veggies in the pan to fry, then added a can of beans, and finally make space for four "eggs" (again I used Just Egg substitute). I topped it with some crumbled vegan feta and the rest of the cilantro. What a quick, light meal! I will be trying the other varieties of shakshuka soon.</div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div></div>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-2962843283073734342022-11-04T13:46:00.004-04:002022-11-04T13:47:10.954-04:00Jamie Oliver "One"<p> Finally, I have Jamie's Simple One-Pan Wonders cookbook in my Canadian hands, and it does not disappoint. There are a a few meat-heavy chapters, but some of the recipes have suggestions for vegetarian and/or vegan swaps. There is (thankfully) a chapter dedicated to Veggie Delights. But so far, my favourite chapter has to be Pasta! So many one-pan pasta dishes that use fresh lasagne sheets and are written to feed one person. Now I just need to source some eggless fresh lasagne sheets! I am trying to stay away from eggs, but sometimes I just can't resist. I had to remake the <a href="https://cookingjamie.blogspot.com/2022/09/tuna-sweetcorn-tagliatelle.html" target="_blank">Tuna & Sweet Corn Tagliatelle</a> first because it's just.that.good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9TP77gmrEQMF8teyaYfwRiagdsjMKAxAl7hx8KEolHLRfU4k98zMJKoFRjLKgCWLg8BIopHfADlr8Y6ATaI1jOL5U_X-PTu-plrAJzit6SJOBTkiBu3LUnxUQ71d1UnXcx3pihgmTWQ9uuPZ6JBaxv0X0SU85CxfKX1d5SFdiqiRtwGbbVxgjBWs/s2016/IMG_3612.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9TP77gmrEQMF8teyaYfwRiagdsjMKAxAl7hx8KEolHLRfU4k98zMJKoFRjLKgCWLg8BIopHfADlr8Y6ATaI1jOL5U_X-PTu-plrAJzit6SJOBTkiBu3LUnxUQ71d1UnXcx3pihgmTWQ9uuPZ6JBaxv0X0SU85CxfKX1d5SFdiqiRtwGbbVxgjBWs/w300-h400/IMG_3612.jpg" width="300" /></a></div><div><br /></div><div><br /></div>Sometimes, you just have to cook whatever recipe doesn't require you to buy anything. So, using mainly cupboard staples, I was able to put something else together.<div><br /></div><div><b>730. Sweet Potato Chili with Black Beans, Chipotle, Cumin, Cilantro & Feta (Jamie's One Pan Wonders, page 238)</b></div><div><b><br /></b></div><div><a href="https://www.jamieoliver.com/recipes/vegetable-recipes/sweet-potato-chilli/" target="_blank">Jamie Oliver recipe</a></div><div><br /></div><div>This recipe comes from the "Batch Cooking" chapter. Each recipe in this chapter also includes suggestions for how to repurpose the left overs. Sure, I've made veggie chili with sweet potatoes before, but this time it had to be done in one pot. So the first step was the peel the sweet potatoes, fry them whole briefly alongside some diced onion/celery/carrot, cilantro stalks (from my garden), chipotle chili paste & cumin, then add water and put the pot in the oven to cook for an hour. I had no carrots so I bumped up the celery, and used some frozen cubes of chili in adobe sauce (that I had blitzed from another recipe).</div><div><br /></div><div>Next step was to add canned beans & tomatoes with a bit more water and put the pot back into the oven for another hour. I was too hungry for that so I ended up chopping the sweet potatoes into smaller pieces and simmering the pot on the stove until it was cooked through and ready to eat. I topped my portion with cilantro leaves and crumbled vegan feta. The flavour that comes from the adobo chilis is phenomenal!</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CuzVNUvNXl_db_Vrv2OCChnjHj-xeUMPgXPYP4Q8lXdfPA44rFQ_6VzH3XDOQAJPNDP7k1tlDoJMS8pAVAJZeE-yt0wiM6FFmv9HfcCS0eLUaZzdRY0IEp1YXqs63KBe_BnRLIrzyqO2_gUI-H7hkVteYexeFY8eeARRGDkh9WToVIsMblbo-IUt/s2016/IMG_3623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CuzVNUvNXl_db_Vrv2OCChnjHj-xeUMPgXPYP4Q8lXdfPA44rFQ_6VzH3XDOQAJPNDP7k1tlDoJMS8pAVAJZeE-yt0wiM6FFmv9HfcCS0eLUaZzdRY0IEp1YXqs63KBe_BnRLIrzyqO2_gUI-H7hkVteYexeFY8eeARRGDkh9WToVIsMblbo-IUt/w300-h400/IMG_3623.jpg" width="300" /></a></div><br /><p>Today, I remembered to take a picture of the last serving. I used Jamie's suggestion to add a crispy baked potato to my reheated chili. I really enjoyed this gluten-free lunch!</p></div>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0tag:blogger.com,1999:blog-2663660127402453704.post-68210264991721571162022-09-23T14:43:00.001-04:002022-09-23T14:43:38.953-04:00Tuna Sweetcorn Tagliatelle<p>Rarely do I make a new recipe on a workday at lunch when I'm rushed, but this one was really simple and I had all the ingredients on hand. It's breaking away from the WFPB vegan diet I've been following but occasionally I give myself a little treat when I need it. Today was that day.</p><p><b>729. Tuna sweetcorn tagliatelle (Jamie's One Pan Wonders, page ??)</b></p><p><a href="https://www.jamieoliver.com/recipes/pasta-recipes/tuna-sweetcorn-tagliatelle/" target="_blank">Jamie Oliver recipe</a></p><p>The new book One (and subsequent TV show) have yet to be released in Canada but this one caught my eye on social media and I bookmarked it. I happened to have leftover fresh pasta sheets (frozen), a cob of cooked corn (fresh) and basil in the garden (instead of parsley). </p><p>I opened a small can of tuna in oil, and used some of the oil to fry onion, chile and basil stems before adding the corn, tuna and basil leaves. Last came the pasta, cut into strips, and enough boiling water to barely cover it. I let this simmer away on the stove for 5 minutes or so, and instead of parmesan I added a knob of cashew cheese to melt into the sauce. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei5aWkf-1nBvogsnlFV2w_kQr0EAkF8I6nQwjQSHNqSMMwQz33_fsA8xXBLaPcMWSFrlTU5fczU7xaN6sqc6DKRfpwCRWfFnTJExlAkuLK5Q2hME1IO78br0b4XrIsLEUbhn7NgDt3h3uULXMsoZFCofTPg4DTsETICbQlPMkutRyrAI11wfcYvgL/s1908/IMG_3387.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1501" data-original-width="1908" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei5aWkf-1nBvogsnlFV2w_kQr0EAkF8I6nQwjQSHNqSMMwQz33_fsA8xXBLaPcMWSFrlTU5fczU7xaN6sqc6DKRfpwCRWfFnTJExlAkuLK5Q2hME1IO78br0b4XrIsLEUbhn7NgDt3h3uULXMsoZFCofTPg4DTsETICbQlPMkutRyrAI11wfcYvgL/w400-h315/IMG_3387.jpg" width="400" /></a></div><br /><p>Talk about a quick and delicious lunch! It's a real treat when I allow myself pasta made with eggs AND tuna on the same day. 😏</p>luckiest1http://www.blogger.com/profile/00520734768294027624noreply@blogger.com0