A Dairy Delicious Dinner

I realize that this Thanksgiving Day weekend, (at least here in Canada) will mean lots of Turkey Dinners.  And I know I should definitely have posted this a week ago, right after we did the Yom Kippur Break Fast dinner.   Still, there are probably lots of you out there who don't eat turkey, and want some vegetarian (and a fish dish) ideas for your menu...

Tasty Hint of Cannelloni

Just a teaser... tonight's Cannelloni with Spring Greens comes from Laurent Gras - My Provence.  The recipe and a review of this very awesome eBook to come.   In the meantime, you still have until late tonight to share your pasta with Presto Pasta Nights.  Just send your link to ruth (at) 4everykitchen (dot) and check back for the roundup tomorrow.

Spring is in the Air Pasta

Am I crazy or does this dish remind you of the Dr Seuss' Horton Hears a Who?  I guess I've been hanging out with kids way too often...if that's even possible.  I couldn't resist throwing in the chive flower.

Another reason I love to shop at my local farmers' market this time of year....

The Perfect Pasta Start for 2012

It's a new year, a fresh start and I don't really want to use the word "Resolution", because that implies I will be falling off the wagon as is my usual way with resolutions and why I don't make them anymore.  But I do want to  eat healthy (not that we didn't strive for that before the holidays)  and I really want to use up all those gorgeous veg and meats and other glorious local things I buy at the farmers market (somehow I had - notice the past tense... because I am trying not to...  throw out foods kept too long).

So far, so good.. true, it's only January 4th, but tonight's pasta is healthy... whole wheat rotini and roasted cauliflower, plus some roasted beets I bought at the market last week... not to mention the stale whole wheat baguette I turned into beautiful croutons and breadcrumbs.

And ... please... a round of applause for us total carnivores who are attempting to eat meat less often.  Tonight's dinner is vegetarian, although one could add some grilled shrimp or chicken to it.  Totally unnecessary though.  It's perfect as is.

Pasta with Roasted Cauliflower, Beets, Tomatoes & Crispy Breadcrumbs

Served with a Romaine Lettuce Salad with a spicy, garlicy vinaigrette and it's a quick, healthy end to any day.

So how does pasta fit in with your New Year's Resolutions?   Hope you can join in this week's Presto Pasta Night Roundup.  If you have a pasta post to share, just mention and link to Presto Pasta Night and Once Upon a Feast and send me your URL.   Email to  ruth (at) 4everykitchen (dot) com by Thursday night... that's tomorrow, so you still have some time to share.

Mentor Cooks & No Recipe

It's no secret that high up on my "Favorite Chefs" list are those who share simple, easy to make yet spectacular to serve dishes.  Chef Michael Smith's catch line for his FoodTV show Chef at Home is "My secret recipe is cooking without a recipe.".  I love the show and his book The Best of Chef at Home , which frequently finds its way to my counter. A little birdie tells me that he has a new book out called Chef Michael Smith's Kitchen.Then there's Jamie Oliver, who takes "easy peasy" to a whole new level in his FoodTV show Jamie's Meals in Minutes . His accent is so much cuter than Rachel Ray... but I digress.  Bal Arneson is another of my favorite cookbook authors and TV chefs.  I have two of her books Everyday Indian and Bal's Quick and Healthy Indian that I've talked about HERE and HERE  and I love watching Spice Goddess.

All that to introduce last night's dinner, where the best of my three mentor chefs aligned to help me create our Indian feast... another meatless meal.  What is the world coming to when my Honey and I, devout carnivores are eating three meatless dinners in a row!   But yesterday afternoon, I took a break and watched the tail end of an episode of Chef At Home... I really don't even remember what he was cooking.  It just was his way that always inspires me to get creative in the kitchen.   Then I watched Jamie creating a curry dinner with cauliflower and butternut squash that had me drooling and got me thinking.   Off to the bookshelf for a glance through Bal's cookbooks and I came up with this....my version of cooking without actual recipes... just lots of loving guidance and inspiration.

Turmeric & clove Brown Rice - tip from Bal & Jamie - place rice in a pot; place a finger lightly on top of the rice; pour water in gently until the water reaches the first digit.  Tip from Jamie - sprinkle a little turmeric, add a few cloves and a drizzle of oil.  Do not stir.  Bring to a boil,  Lover heat & cover.  Let simmer for 20-30 minutes (depending if you use white or brown, which takes longer).  About 5 minutes before it should be done, use the handle of a wooden spoon to give a gentle stir, taste to see if the rice is cooked (nothing like mushy rice), if it is set aside, otherwise continue to cook for the full time.  All the water should have been absorbed.

Cauliflower & Sweet Potato Curry - my own creation based on ideas from all three chefs.   In a large skillet, saute 1 chopped onion and a grated 1" piece of peeled fresh ginger in some olive oil.  Let it soften and add some of your favorite curry paste NOT SAUCE,  I had Rogan Josh (Tomato & Paprika)and Jalfrezi (sweet peppers & coconut) curry pastes in the fridge so I let my nose direct me.   Jalfrezi won out this time.  I added half the jar (about 1/2 cup) and added it to the onions.  Once the fragrance filled the kitchen, I added chunks of peeled, sweet potato and cauliflower.  (I was going to add some Swiss Chard, but completely forgot to at this point... oh well, next time.)  and some water, gave it a toss put the cover on and let it simmer for about 15 minutes.  Then, when the sweet potatoes were mostly tender, I added a little more Jalfrezi and a heaping dollop of yoghurt to make a creamy sauce, adding a little more water ( I like mine saucy to pour over the rice).  Heated it up, tossed in a huge handful of chopped fresh cilantro leaves, and done!

I served it with some Bedekar Mango Pickles (my Honey's favorite) and nan bread (store bought and zapped in the microwave to heat & soften) for a perfect dinner.

And I have another meal to serve up on Hey What's For Dinner, Mom? Meatless Monday link up.

Don't worry my fellow carnivores... tonight's dinner an awesome flank steak from my favorite butchers Getaway Farm who produce some wonderful grass fed beef.  The marinade a Chilean Pebre Sauce, so do come back tomorrow for the recipe.

What's your favorite "no recipe" recipe?

Hodge Podge Bean Soup for No Croutons Required

Lisa of Lisa's Kitchen has a great monthly event No Croutons Required that I usually end up missing....life somehow gets in the way. But this time the theme is Hearty Vegetarian Soups and I just made a fantastic one, so I thought I'd share.

Once upon a time I made a fantastic Adzuki Bean Stew from an excellent cookbook
Fresh at Home and I thought I had all the ingredients on hand....I had made a huge batch of the Roasted Vegetable Broth (bottom of the Adzuki post), and canned beans, plus a batch of chickpeas I had soaked and cooked a week or so ago.

So I started out following the recipe and got stumped....I used twice as much broth as the recipe called for...had only 2 cups of chickpeas and so I headed for the cupboard...2 small tins of navy beans (initially I couldn't find the adzuki beans) and added them all to the broth. I only had 1 tablespoon of tomato paste in the freezer and I didn't want to open a new tin for 1 more tablespoon so I used some chipotle in adobo that I had pureed and stored in the freezer.

Wow! That added way too much spice, so back to the pot...add more broth...good thing I made a ton, used my immersion blender to make it thick but not totally pureed and taste....ouch! still too spicy, add more beans...this time I found the adzuki and left them whole for added texture.

Everyone loved the dish...more like chili than soup, but perfect for the weather...wet and chilly!

Vegetables, Beautiful Vegetables

May 19-25 is National Vegetarian Month in the UK and Abby of Eat the Right Stuff wants us all to join in the fun with her Vegetables, Beautiful Vegetables even. How could I refuse?

Okay, those of you who know me, do know that I'm a card carrying member of the Carnivore Club. That said, even I have at least one vegetarian meal every week. Stop laughing...it's a start!

My choice...Mushrooms, Herbs & Baby Beet Green Pasta...

First, because it's delicious - earthy, chewy mushrooms (chewiness factor is critical to a carnivore), fresh thyme (whatever your favorite herb or any variation brings the pasta to life), and baby beet greens are awesome! I bought some at the farmer's market, last week and really wanted to make sure I used them before they went bad. They just give a hint of beets and a tiny, cute bit of fuchsia stain to the pasta.

Second...because it's easy...even for a sicky like me. The "sauce" is quickly sauteed while the pasta is cooking. No excuses for not eating a really healthful meal (is that too many negatives in a sentence?...hmm)

Third...it's also another pasta dish so perfect for sharing with Presto Pasta Night.

So all you carnivores out there...I challenge you to join in the Vegetables, Beautiful Vegetables Event.

Sundays and Cooking with Joanna

It's not every Saturday that I go to the market and not every Sunday that I get to spend the afternoon cooking with Joanna, but when they happen...well...life is good.

This past Sunday was one of those fun days. Joanna's friend Jason picked me up and the three of us whipped up (okay, not quite "whipped" as we spend at least three hours in the kitchen) a delicious dinner. Jo wanted to use her new ravioli press. By the way, the one we ordered for her birthday, last June - the attachment for her Marcato Atlas Pasta Maker never made it to Canada. After seven months, she cancelled the order and went out and bought the one you see here.

Joanna in her "Zen" moment

While it's true that we didn't spend the entire three hours making ravioli - it just felt like it. And, everyone loved the Mushroom Ravioli in Sherry Cream Sauce. My back is broken from hunching over the pasta press, gently adding the filling (by the half teaspoon) to 8 dozen ravioli. In fact, I felt like those caricature hunched-back witches from Hansel & Gretel and other fairy tales.

In my personal world...I'd lay the long pasta sheets flat on a floured surface, spoon some filling in dollops down the center of one long side, brush a little water around each mound, fold over the dough, press and cut with a knife! Done! That said, look how pretty this dish looks... (no time to sprinkle some fresh thyme leaves on top...everyone was starving)

We also made other wonderful dishes like...

Crispy Eggplant with Hot Caper Vinaigrette
(I think this was my favorite)

Stuffed Artichokes also delicious

and all served with a big salad and a couple of loaves of Pain d'Epi. Jo wanted a lesson and who am I to refuse. Not bad for a first attempt, don't you think?

And a pretty neat dish to share with Presto Pasta Night, if I do say so myself.

Tunisian Chickpea, Eggplant & Mushroom Stew over Couscous

It's Wednesday and I don't want to take a chance on not having a pasta for Presto Pasta Night this week. I have been known to run out of days of the week. Hence the very long title. I made a really delicious and healthful stew from a great cookbook....AMA Family Health Cookbook that was given to me as a gift a number of years ago. I sheepishly admit...at the time I rolled my eyes and turned my nose up...silly me! It's a great book and you should check it out.

Tunisian Chickpea, Eggplant & Mushroom Stew

Over Spinach flavored Couscous of course

I have had the book open at this page for at least a month. Other things kept jumping ahead of it, but finally, I made this lovely vegetarian stew. Personally, my challenge with going vegetarian is there isn't enough "chew" for me. I love to sink my teeth into meat, chicken, seafood...and really have to chew it. (Think Henry the VIII. That would be me in my glory) I feel full after a meal like that, which doesn't always happen with vegetarian meals.

This stew with its rich, spicy and oh so flavorful sauce is spectacular and the King Oyster mushrooms, chickpeas and eggplant give me my "chew" factor!

So for Presto Pasta Night I served it over a bed of Spinach Couscous from Clic (check out some great recipes) that I found today on my trip to Pete's Frootique where I finally found the fire roasted tomatoes no one else has here in Halifax!