Flowfit

The perfect dinner.

Well in my opinion anyway.  Imagine this outside, by the sea in France…..ahhhh.

Yep, it’s perfect.

This meal actually comes from a friends house!  So being that I didn’t have to make the mess or clean up the mess, it tasted EVEN better!!  Thank you, thank you!!

We have been very lucky through this renovation to have so many great friends have us for dinner… multiple times!  I have to admit, as “zen” as I have been through the last six (onto seven) weeks of chaos, dust and destruction, the last two weeks have me a little weary.  I am truly ready to be cooking, eating and functioning in a wide open, clean, dust free kitchen!  Enough with banging my head on the ducts, chewing on dust, drying my dishes on top of my washing machine and cooking on a hot plate.  It’s been an adventure, but I’m done.

I suppose I will be repaying all those lovely nights in the company of friends by cooking up a storm in my brand new (dust free)  kitchen!  You know who you are… and you know I’ll be repaying you all in food!!

Speaking of the renovation, we now have our beautiful (huge) new doors where our bow window used to be… take a peek:

New doors - they fill the wall!

window hole - it goes wall to wall

The end is truly insight…. this week we should see the counters and sinks installed, the week following the backsplash.  After that we can move in!

This means, more cooking, and more blogging!!  Stay tuned…

Provincial Moulles:

• 4 lbs mussels
• 1 red onion
• 1 pint cherry or grape tomatoes cut in half
• 4 cloves garlic
• 1 bulb fennel
• 1/3 bottle dry white wine
• 1 cup chicken or vegetable broth
• large bunch fresh parsley, stems chopped separate from leaves
• 1 tbsp Herbs de Provence
• extra virgin olive oil
• Sea salt and fresh cracked black pepper
• 1/2 stick butter or 4 tbsp extra virgin olive oil
• juice of lemon

Wash and remove beards from mussels.  Set aside.  In large heavy bottomed pot, heat olive oil.  Add onions, garlic and fennel and saute on medium for 2-3 minutes.  Add tomatoes, herbs, butter and parsley stems.  Saute for another minute and wine and broth.  Bring to boil and add mussels.  Cover and cook, (stirring every 2 minutes) on medium high for 4-7 minutes depending on your stove – mussels are cooked when they are all open.  Remove from heat immediately.

This salad doesn’t need a separate dressing.  It’s super simple and dee-lish!  The dressing is made right in the same bowl.  It couldn’t be easier or tastier!!

Provincial Salad:

• mixed greens
• 2 oranges, peel and pith removed and cut into segments (reserve peels for juice)
• 2 green onions
• 2 avocados
• balsamic vinegar
• extra virgin olive oil
• juice of orange
• 1 tsp herbs de Provence

Place greens in bowl, add oranges cut into segments and squeeze remaining juice from peels.  Add avacados, green onions and sprinkle of herbs, salt and pepper.  Drizzle olive oil followed by balsamic vinegar.  Toss and serve.  Could it be any easier?!

Serve entire meal with crusty French stick to sop up all the awesome sauce and don’t forget your favorite wine.

YUM!

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!

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!

Looking for a healthy appetizer to serve at your next party or to take to a BBQ?  Here is a simple and EASY alternative to veggies and dip.  Casual or fancy, these can cover both a BBQ and an elegant dinner party!  Get creative, think colour and texture – have fun and enjoy!

Salad Skewers:

Choose a selection from the following:

• cherry or grape tomatoes
• cucumber (cut into quarters)
• red, yellow, orange or green peppers
• marinated artichokes
• fresh whole herb leaves – basil, dill, cilantro, oregano, parsley
• pitted olives
• organic or vegan cheese cubes
• avocado
• red onion
• radish
• beans

The list goes on and on…. be creative, you really can’t go wrong here.  Choose wooden skewers, the veggies will hold better than on plastic.  Choose ones larger than toothpicks – these don’t leave enough to hold on to.  The super long ones for the grill are fun too as they leave really long handles and look interesting on a buffet.

Keep in mind veggies that hold better should be your anchors.  Use these (peppers, cucumbers, onions) on the top and bottom to stop them from sliding off.

Once you choose your veggies, skewer and arrange on platter of choice – round or rectangle – in a circle or lined up in neat little rows… it’ll look beautiful no matter what you do!  Make a simple dressing like my BEST EVER Lemon Dressing, or use your favorite bottled dressing.  I really like the natural flavours in  ”The Best Dressed Salad Dressings” as they have no MSG, no added preservatives or additives and no eggs.  Drizzle dressing over veggies and sprinkle with fresh herbs of choice and sea salt and fresh cracked black pepper.  Serve to oohs and aahs…

YUM!

Notes – The Best Dressed Salad Dressings are available at Marilou’s in Burlington and various other locations in Oakville and Toronto.  Click here for a list of locations:

http://www.thebestdressed.com/Locations.asp

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!

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. – Doug Larson

For the love of veggies –

They’re good for you and over a flame they taste like candy – well not literally, but certainly sweet.  Everything from asparagus to eggplant, peppers, tomatoes, broccoli, carrots, zucchini…. the list goes on and on….all come to life when grilled – seriously!

I’ve never eaten a veggie I didn’t like… well, let me rephrase that… I’ve never eaten a properly prepared veggie I didn’t like – especially when grilled!  The combination of flavours – smokey carmelized crunchy juiciness – YUM!!  It’s natural goodness at it’s best.

I often read varying reports of just how many vegetables you should consume each day.  While you may question the amount necessary to get in all your vitamins and nutrients, one thing is absolutely certain – your mother was right!  Vegetables are good for you!  There is no question in that.  Veggies are rich in fibre, vitamins and minerals, and beneficial in hydration (veggies have a high water content).  A diet that includes a rainbow of veggies is simply smart.

I know so many people (shocking to me) that do not like veggies – children especially.  I would have to guess that this is largely do to how they are prepared and presented.  Vegetables offer their own natural sweetness.  Boiling them should be a crime!  So please hear me… DO NOT BOIL YOUR VEGGIES!  Potatoes of course are the exception.  With summer upon us… get outside!  Use your grill!  If you don’t already have a grill basket – go out and get one.  Try mixing a variety of colours and textures.  Toss them all together with some good quality olive oil, sea salt, cracked black pepper and something acidic like citris or balsamic vinegar.  Add in some herbs and garlic and presto!  Dee-lish!

The most wonderful thing about vegetables for me is, they are food from the earth.  Directly from the earth.  How great is that?

Veggies – go out and get some.  Have them for dinner tonight!

YUM!

Tell me…. did your mom ever say, “eat your veggies”?  Have you ever told  your children to, “eat your veggies”?

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!

As requested from one of our subscribers… here is an updated version of an old pot luck favorite.  Tonight I made a tortilla pie (post to follow tomorrow) for dinner and wanted something to serve on the side.  I had just recieved fresh cilantro and spring onions in my Plan B Box – instant inspiration!  Get out the cumin and lime!  We’re off to Mexico!!

Ali-O Bean Salad:

serves 4-6

• 1 can black beans, drained and rinsed
• 1 tomato, cut up into bite sized chunks
• 1/2 can sliced black olives
• 1 cup edamame (cooked, drained and cooled)
• 1/2 medium sized cucumber, sliced and quartered
• 1 red pepper, chopped into bite sized pieces
• 1 avocado, chopped into bite sized pieces
• handful chopped fresh cilantro
• handful fresh pea shoots
• 4 handfuls fresh spinach (optional)

For dressing:

• 1 tsp cumin powder
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• juice of 1/2 lime
• 1 tbsp agave syrup
• 1/4 cup finely chopped red onion
• 1 tbsp whole grain mustard
• sea salt and fresh cracked black pepper

Combine dressing ingredients in container with lid – I like to use jam jars.  Shake well to combine.

In bowl, combine all other ingredients except pea shoots and baby spinach if using).  Pour dressing over salad mixture, gently combine.  Let sit for 20 minutes to an hour before serving.  Can be stored in airtight container for up to 4 days.

To serve – place on bed of spinach and top with fresh pea shoots.

YUM!!

NOTES – Add fresh shucked corn for a sweet crunch.  Pea shoots can be found in a living pot (I keep mine on my counter) at Goodness Me!

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.

Hearty and healthy!

Okay folks, here we go…. I visited my sister last week an she was in the process of making her version of a traditional Italian bolognaise sauce.  Although presently the sight of the ground beef wasn’t pleasing to me, the heartiness of the dish looked irrisistable!  This barley based version is just as tasty and hearty and I have to say WAY more filling.  Make the portion sizes much smaller as the barley continues to expand in your belly – another lesson I’ve learned over the past few weeks ;o)

Vegetable Barley “Bolognaise”

Serves 6-8

• 3 carrots, peeled and chopped
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 2 cups finely chopped chard
• Extra virgin olive oil
• 4 garlic cloves, crushed or finely chopped
• 1 350 ml tin tomatoes (I prefer Italian brands)
• 1 cup vegetable stock (can replace with water)
• ¼ cup dry red wine
• 1 cup pot barley
• ½ tsbp Vegeta seasonings (or dried seasoned salt of choice)
• 2 cups water
• Sea salt and freshly grated pepper
• 2 cups chopped crimini mushrooms
• 1tbsp balsamic vinegar
• 1 bayleaf (remove before serving)
• Sea salt and fresh cracked black pepper to taste
• 2 green onions, chopped (for garnish)

Saute onions, carrots and celery, salt and pepper in olive oil for 3 minutes.  Add garlic and sauté for another 2 minutes.  Add more olive oil if needed.

Squeeze juice from tomatoes.  Add all juice from can, plus all of the tomatoes, squeezing and crushing them with your fingers (you can chop them if this grosses you out).  Turn heat to high, add vegetable stock, barley, wine, 1 cup water, 2 cloves of garlic, bay leaf, chard and Vegeta seasonings.  Mix well.  Reduce heat to medium/low and continue to cook (bubbling gently), stirring frequently.

In another sauté pan, add olive oil and garlic.  Saute for 1 minute, add mushrooms.  Cook on med heat for 2 minutes, stirring frequently.  Add balsamic vinegar and continue to cook until most of liquid is absorbed.  Add to tomato/barley mixture.

Continue to cook “bolognaise” uncovered on med/low heat for 45 minutes.  Add more water when it gets too thick.  I find I need to add about a ¼ cup water every 15 minutes or so.

Remove bay leaf and serve on top of your favourite pasta or eat as is with a good chunk of crusty bread.  Sprinkle green onions on top as garnish.

Serve with mixed salad and THE BEST ever lemony dressing.

YUM!