Flowfit

Isn’t it amazing how time flies?  I made these skewers for Superbowl Sunday and fully intended on posting right after.  Well, apparently renovations take up a lot of your time!!  I have to admit, I thought it would be easy breasy NOT hiring a designer.  After all, I knew exactly what I wanted, so why pay someone to make decisions for me?!  Well now I understand…. we’ve spent hours driving around to marble warehouses looking for that perfect slab, then to the faucet and sink places, then flooring, appliances, cupboard door styles, door pulls, and even paint chips!  At least if you have a designer, you are given three choices and THEY do all the leg work.  Alas…. when it is done and I have my new shiny kitchen, I am sure it will all have been worth it!  I’ll even have stories to tell about where we went and how it all came to be.

In the meantime, please forgive me for my long absences…. I have not stopped creating, I am still taking photos and writing recipes.  I will post when I can, as often as I can, but it will not be as frequent for a while.  Especially the next few weeks, when I am literally without a kitchen!

So!  Last Sunday was the Superbowl.  Of course, typical fare would include a big pot of chili or nachos or wings or maybe all of those!  But I had these little rainbow tortellini kicking about, so decided to do something with them for Superbowl.  This is what I came up with and it was a hit with both sport fans and kiddies alike!

Tortellini Skewers:

• 1 package Oliveiri tri coloured tortellini
• yellow or cherry tomatoes
• salami, ham, capocolla or your favorite lunch meat (can be omitted)
• fresh basil
• The BEST EVER Lemony Dressing or favorite dressing of choice
• 1 package of skewers

Cook tortellini according to package directions, drain and run cold water over to stop cooking.  Refrigerate until ready to use.

Onto skewer thread tortellini, followed by slice of lunch meat folded twice, then basil leaf and finally tomato.  Line up like little soldiers on a plate and pour over your favorite dressing, or try my The BEST EVER Lemony Dressing.  Sprinkle with extra basil and salt and pepper to taste.  To eat, pull all into mouth for one tasty bite!

I had some leftover tortellini, so the next day I put them in my kids lunch with the same dressing drizzled over and tomatoes tossed in.  I added the same skewer on the side so they could poke them on their own.  They both loved them!  I love a win win!

YUM!

Sometimes the simpliest ingredients can lead to the best discoveries!  It’s funny how unexpected guests can push you to play “door knock dinners” (anybody remember that show?! with your pantry.  What did I have on hand?  Goat cheese – check!  Jar of sun dried tomatoes – check!  Some pine nuts – check! and into the garden for fresh basil – check!  This ridiculously easy appetizer (only 4 ingredients) is simply heavenly!

Add in some nuts of choice and olives and you’ve got a beautiful plate to serve to guests!  SUPER easy, right?!

Chevre Heaven:

• 1 chevre (goat cheese) log
• 1 jar prepared sundried tomato tapenade
• 4 tbsp pine nuts
• handful fresh basil

Gently dry toast pine nuts in saute pan until toasty and golden – they will smell delicious and develop a light brown tint.  Keep moving the nuts around either by swishing the pan or using a wooden spoon.  Watch carefully – then burn easily!

Place chevre on pretty plate.  Spoon over some tapanade, allowing it to pool slightly around cheese.  Sprinkle with toasted pine nuts and finally with fresh basil, roughly chopped.

Save a whole basil leaf to decorate top.  Add fresh cracked black pepper if you like.  Serve with your favortie crackers or home made crostini!

Super YUM!

All these glorious tomatoes from my garden make me want to make pasta.  What a perfect growing season we’ve had in Southern Ontario.  And what a perfect pairing tomatoes and pasta are!

This is not sole as in the fish.  This is sole as in the Italian word for sunshine because the taste of this dish made me feel like I was eating sunshine…. that or I wanted to be in Italy, sitting in the sun eating this dish!

There is a bit of layering for the serving of this dish.  Do not fret – it is easy I promise.  Plus, if you want to leave out the ricotta and arugula, that’s fine too.  The tomatoes can certainly stand alone!

Linguine Del Sole:

Serves 4-6

• 1 package good quality dried linguini

Sauce:

• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 4 tbsp extra virgin olive oil
• 2 large cloves garlic, finely chopped
• juice of 1/2 lemon
• sea salt and freshly cracked black pepper
• 6-10 leaves fresh basil, rough chopped
• 1/4 cup pasta water

Ricotta layer:

• 1/2 cup soft ricotta cheese
• 1 tsp dried italian herb mixture
• salt and fresh cracked black pepper

Arugula:

• two large handfuls of arugula
• reserved pasta water

Bring large pot of water to a boil.  Add generous amount of sea salt.  Cook pasta according to package directions.  Taste along the way to ensure there is still a bite in the center – mushy pasta is just not right.

In a saute pan, heat olive oil.  Add garlic, tomatoes, salt and pepper.  Cook on medium low heat.  You want the tomatoes to heat slowly.  Add water from cooking pasta, a bit at a time.  I used a small ladle.

Mix ricotta, herbs, salt and pepper.  Set aside and warm gently just before serving (I used the microwave).

When pasta is cooked, the tomatoes will be ready also.  Add fresh basil and lemon juice to tomatoes and stir to combine.  Drain pasta, reserving a bit of the water.  Add the arugula to the hot water and let sit while you assemble.

Place mound of pasta on center of dish.  Top with heated ricotta, followed by arugula and top with tomato mixture.  Make sure you get some of the beautiful sauce created from the tomatoes…. drizzle this around plate.  Add a whole basil leaf, more cracked pepper and fresh shaved parmesan cheese to top if you wish.

Bocca felice!  Happy mouth )

YUM!

The last few days had been rainy and cool.  The kind of weather that makes me crave something warm and hearty and something that fills the house with aromas that you just know will warm you from the inside out!

As many of you know, I never follow a recipe.  It’s actually an inability for me.  This recipe is originally one from Giada De Laurentis that was revised by a fellow blogger.  Now, revised once again, here is my interpretation of Giada’s “Pasta Alla Formiana”.  I have no idea what that means – looked it up, but still no answer ;o)

Baked Tomato Pasta

serves 8

• 1 58 oz can plum tomatoes (use the best quality you can find)
• 1 jar roasted red peppers, drained
• 1/4 fresh oregano, finely chopped
• 1/4 extra virgin olive oil, plus extra 2 tbsp
• 5 very large or 8 medium sized tomatoes, sliced into 1/4 inch slices
• 2 cloves garlic
• sea salt and fresh cracked black pepper
• 1 500g package whole wheat pasta

In blender or food processor, blend garlic, canned tomatoes and red peppers.  In a large bowl, combine RAW pasta, oregano, tomato pepper mixture and salt and pepper.  Set aside.

Grease a 9×12 casserole pan with 1 tbsp olive oil.  Line tomatoes around sides and bottom.  Pour in pasta mixture.  Cover with remaining tomatoes, sprinkle with more oregano and drizzle with remaining olive oil.

Bake in center of a preheated 400 degree oven for 45-55 minutes (check pasta for doneness as all ovens vary).  Let sit for 5 minutes before serving.

Serve with steamed artichokes and mixed fresh greens of choice with The BEST Ever Lemon Dressing.

YUM!

What would I do without Plan B?!  These beautiful curly almost animated looking things are so delicious.  Imagine green beans with a garlicy kick!  Things like these would likely not have made it to my table.  Thank you Plan B!

Serve as a side or on top of your favorite grilled fish!

Garlic Scapes with Tomatoes and Basil:

• 1 bunch garlic scapes, cut into 1 inch pieces
• handful cherry tomatoes, sliced in half
• 1 clove garlic, crushed
• 1/2 tsp balsamic vinegar
• 8 basil leaves, chopped
• 1 tbsp extra virgin olive oil
• fresh cracked black pepper and sea salt to taste

Cook garlic scapes in boiling water for 5 minutes.  Drain and rinse under cold water to stop the cooking.  Combine all ingredients.  Let sit for 5 minutes.  Serve on own as a side or use as a toper for grilled fish.   YUM!

Are you looking for something quick and easy that tastes summery and can be made on the BBQ?  Here it is!  Get ready for crunchy, savoury, tangy, goodness.

Grilled Bruschetta “Pizza”:

• 1 package Nann Bread (2 per package)
• Bruschetta topping (see recipe – “Fresh Bruschetta“)
• 1 cup shredded vegan or organic white cheddar

Preheat grill to medium heat.  Lightly brush Nann bread with extra virgin olive oil and sea salt.   Place nann on grill and toast one side for about 1 minute.  Remove from grill.  Spoon Bruschetta mixture on toasted side of nann, sprinkle 1/2 cup cheese on each and return to grill.  Close lid and cook for about 2 minutes, just so cheese melts.

Serve with salad or grilled veggies.  YUM!

NOTE – can cut into smaller pieces and serve as appetizer.

I’ve been making this mussel recipe for years.  It was originally given to me by my sister who said she had them at a restaurant.  They were so fantastic, she had asked the chef for the recipe.  It still exists on the same crumpled napkin – a simple list of ingredients without amounts.  Grab a loaf of whole grain crusty bread and get ready for a heavenly sauce.

Dig in!

Mussels a la Lisa
• 3 tbsp extra virgin olive oil
• 3 shallots finely minced
• 4 cloves of garlic, finely minced or pressed
• 3 stalks celery (I prefer the hearts), diced
• 1 fennel bulb, sliced into strips (save fronds for garnish)
• 1 cup white wine (choose a dry chardonnay)
• 8-10 cherry tomatoes, halved
• 10 fennel seeds
• Handful of chopped basil leaves
• 1tbsp curry powder or 2tbsp curry paste
• Fresh cracked pepper and sea salt to taste

removing beard

To clean mussels… run under cold water and inspect for cracks, breaks and dead ones.  Discard any with a broken shell.  If the mussel will not close, gently tap it on the side of the sink and watch.  It should close.  Discard any that do not close tightly.  Some of the mussels will also have a “beard”.  Remove this by gently sliding up and down while pulling.

In a large sauté pan, pot or wok, heat Olive oil.  Add curry powder and fennel seeds.  Cook, stirring constantly until super fragrant (approximately 1 minute).  Add shallots, garlic, celery and fennel.  Continue to cook on medium for another 2 minutes.  Add wine, cook on high heat for 4 minutes.  Add mussels, basil and tomatoes, cover and cook 5-7 minutes, stirring every 2 minutes or so to ensure the ones on the bottom get moved to the top for even cooking.  Cook until all mussels are open.

Discard any that did not open during cooking.

To serve, sprinkle with fennel fronds and a handful of torn basil leaves.

YUM!

TIPS – Offer a large empty bowl on the table to discard empty shells.