HOMEMADE SPELT SPINACH NOODLES with Cauliflower and Broccoli in a Mustard Butter

I really need to learn how to use my external flash to take pictures of the food I make at night.  Now that it is darker earlier in the evening, I've been having a hard time getting a picture good enough to post on this blog!  To my horror, I am unable to share with you the visual delight of the meal we ate tonight.  Trust me, it looked as delicious as it tasted.  The inspiration for this one comes from Deborah Madison's "The Greens Cookbook" which is a classic, French inspired vegetarian cookbook from 1987.  Since I am avoiding wheat these days, one of the adaptions to  the recipe was the use of spelt flour in the pasta.

HOMEMADE SPELT SPINACH NOODLES with Cauliflower and Broccoli in a Mustard Butter

Spelt Spinach Noodles

1 cup organic spinach leaves, loosely packed with stems removed

2 organic eggs

1 cup organic spelt flour

1/4 cup organic whole spelt flour

pinch of sea salt

Method:  Wash the spinach leaves and dry them as well as you can.  Chop them very finely to make a coarse puree, then gently squeeze out the water.  Mix the spinach with the eggs.  Place the flour and salt in a bowl, and make a well in the centre.  Pour the egg mixture into the well and gradually, work the egg into the flour, using your fingertips.  Continue until the egg is evenly distributed, then turn the mixture out onto the counter and begin to knead.  If the dough is too dry, add a few drops of water at a time.  Knead the dough until it is smooth and shiny (5 mins).  Place it in a covered bowl and let it rest while you prepare the other ingredients for the pasta.  When ready for pasta, roll the dough out onto the counter by hand and cut into thick strips, or use a pasta machine according to machine directions.

The Vegetables and Sauce

5 Tbsp organic butter, softened

2 Tbsp organic Dijon mustard

3 cloves organic garlic, minced

2 tsp organic balsamic vinegar

2 Tbsp organic parsley, roughly chopped

1 cup organic breadcrumbs

2 organic sundried tomatoes, soaked and cut into small pieces

3-4 cups organic broccoli and cauliflower cut into small pieces and florets

sea salt

pepper

romano cheese

Method:  Prepare the pasta dough, set it aside to rest, then roll it out and cut it by hand into strips about 1/2" wide.  Shake them with more flour to keep them from sticking together and set them on a floured cookie sheet while you make the sauce.

     Cream 4 Tbsp of the butter with the mustard, garlic, vinegar and parsley.  Melt the remaining butter and add the bread crumbs.  Fry them in a small skillet until they are crisp and browned.

     When you are ready to cook the pasta, salt the boiling water, melt the mustard butter on low and then add 1/2 cup of the pasta water and the tomatoes.  Drop the broccoli and cauliflower into the pasta water halfway into the cooking time of the pasta and then drain the whole pot  when the pasta is ready.  Toss with the butter sauce, season with salt and pepper.  Serve garnished with the breadcrumbs and fresh romano cheese.

SHRIMP STIR FRY

Living life with less plastic isn't the easiest thing to do sometimes, but for the most part, once you get used to shopping and living differently, it ain't so bad!  For instance, I've sewn a whole bunch of cloth produce bags with drawstrings and take them with me to the market instead of using the plastic bags provided.  I also bring along paper bags and vegetable wax paper for bulk items, meats and seafood, as well as an (old) plastic tub so nothing leaks out.  

     Today, instead of buying the (unfortunately plastic packaged) PC Organic Shrimp that I was once so excited about, I got some wild caught ones from Mike's Fish Shop at the Farmer's Market.  Sometimes it is inconvenient when you are looking for something specific and it is only available wrapped in useless plastic.  If you're strategic though, another store probably sells what you are looking for.  For example, Atlantic Superstore has a nasty policy of selling most of it's organic produce in plastic.  So I choose to shop at the Farmer's Market and Planet Organic.  The market is your best choice for finding plastic free food by far.  Some vendors do use a lot of plastic, but there is always someone around the corner who doesn't, so be discriminating!

     Today was a great reminder that living a life plastic free requires not only diligence in the market, but regular activism!  The last couple of times I've shopped at Bulk Barn, the checkout staff got all flustered when they saw my paper bags.  They then tell me that I am not allowed to use my own bags because of health regulations.  Not only was I hassled by the staff, but then a customer in line was impatient and told  me this wasn't the time for political activism.  I strongly disagreed which then held him up even longer.  So sad.  Anyway, so I will be calling Bulk Barn head office on Monday to voice my objection to their policy and to request that they offer paper bags in their stores for customers who prefer them.  If you are so inclined, please join me by calling (905)886-6756.

SHRIMP STIR-FRY

10 wild caught shrimp, sliced in half lengthwise if huge

3 Tbsp fresh organic ginger, grated and the juice squeezed out with the palm of your hand

3 Tbsp organic tamari soy sauce

1 Tbsp brown rice vinegar

2 tsp organic sugar or honey

1-2 Tbsp organic cornstarch

1 cup water

organic black pepper

4 Tbsp organic vegetable oil

1 organic red bell pepper

1 stalk organic broccoli, peeled and chopped into florets

1 large handful organic snow peas or sugar snap peas

8 organic green onions, cut into 1 inch pieces

1/2 organic zucchini, cut into half moons

1 large handful roasted organic cashews

Method:  In a small bowl, whisk together the tamari, ginger juice, vinegar, sugar, cornstarch, some black pepper and the water.  Set aside.

     Heat half the oil in a large cast iron wok over medium high heat.  Cook the shrimp until just opaque, set aside.  

     Add the other half of the oil and stir fry the vegetables until crisp yet tender, about 3 minutes.

     Whisk the sauce, and pour it into pan, cook stirring until thickened.  Add the shrimp and stir until coated.  Serve over rice or noodles with some cashews.

GARLIC MASHED AND MEATLOAF

I should have really labelled this post in a way that highlighted the delicious side dish of broccoli and kale in a yummy tomato sauce.  My father was savouring the meatloaf, saving it for last, but for me the broccoli was the hit.  My favorite times when my parents visit is supper time.  I really love eating together as a family, sitting around the table sharing food.  I am also very lucky that my mother sometimes cooks for us when they're here and so the food tastes even better when someone else is making it!  Tonight though, I insisted on making supper for her because she rarely gets to enjoy other people cooking for her.

TOMATO SMOTHERED BROCCOLI AND KALE

1 head organic broccoli, stems peeled and cut into four pieces and floretted

3 large handfuls organic young kale

5 cloves organic garlic, peeled and smashed

1/2 can organic crushed tomatoes

e.v olive oil

sea salt and pepper

Method:  Heat a saucepan over medium hight heat, stir in a drizzle of olive oil, some sea salt and cook the tomatoes for about 15 minutes over medium low heat until they thicken.  Bring a pot of lightly salted water to boil.  When ready, toss in the broccoli and cook for a couple of minutes.  Remove with a slotted spoon and then drop the kale into the hot water.  Cook for about 1 minute then set aside with the broccoli.  Heat another 3 Tbsp of olive oil in a non stick skillet.  When hot add the smashed garlic and then fry the broccoli and kale for 3 minutes.  Dribble in the tomato sauce, 3 Tbsp of water, cover and reduce heat and cook for about 5-10 minutes.  Season to taste with salt and pepper.

MEATLOAF

2 pounds organic ground beef

3 organic green onions, sliced

2 organic eggs, lightly beaten

1/2 cup organic fresh whole wheat breadcrumbs

1/4 cup organic milk

5 cloves organic garlic, smashed and minced

2 Tbsp worcestershire sauce

dash of hot sauce

sea salt and pepper

Method:  In a large mixing bowl soak the breadcrumbs in the milk and let sit for 5 minutes.  Add the ground beef and the rest of the ingredients, stir gently to combine.  Preheat oven to 375*.  Shape the meat into a loaf in the centre of a cast iron skillet.  Bake in oven for about 30-45 minutes, or until it starts to brown and is not red in the middle.

Thai Temptations

My mother is in town visiting so a special meal was in order.  I am trying to keep her off dairy and wheat so Thai food is the perfect thing!  We started off the meal with Thai Salad Rolls, which I already talked about in another post, but I will share the amazing Thai Green Curry secret which was then followed by an incredible Caramelized Pineapple Sundae with Candied Ginger.  Now I know I used quite a few imported ingredients for this meal, but I figure a little bit of imported treats now and then is ok, and besides, I am so sick of winter fare......

THAI GREEN CURRY with Mixed Vegetables, Shrimp and Tofu

Green Curry Paste (adapted from REbar Modern Food Cookbook):

3/4 Tbsp organic coriander powder

1 1/2 tsp organic ground cumin

1 tsp organic ground black pepper

4 cloves organic garlic

3 Tbsp organic ginger root

5 shallots, peeled

1 large jalapeno pepper (keep seeds in if you want hot curry, take them out if you want mild)

2 lemongrass stalks

4 green onions

1 cup fresh cilantro

juice of 1 lime

1 Tbsp sea salt

1/4 cup organic coconut oil

1/4 cup organic sesame oil

Method:  Toast the coriander, cumin, and peppercorns in a small skillet over medium heat until fragrant.  Chop the ends off the lemongrass, and discard along with the top two thirds of the stalk.  Chop into a few pieces and throw into a food processor along with all the other ingredients.  Puree to a smooth paste and then transfer to a jar in the fridge until ready to use.

1 pound organic firm tofu, cut into cubes 

2 Tbsp organic tamari

1/2 Tbsp organic sesame oil

1 can organic coconut milk

4 Tbsp green curry paste

6 dried lime leaves

1/4 cup organic chicken stock

1 organic potato, cut into thin quarter moon slices

1 Tbsp organic coconut sugar (or maple syrup, honey or brown sugar)

2 Tbsp organic tamari 

4 Tbsp fish sauce

2 crowns organic broccoli, divided into florettes

1/2 pound button mushrooms, sliced

1/4 organic butternut squash, peeled and cut into thin quarter moon slices

2 organic carrots, chopped

1 organic onion, chopped

1 bag organic raw, unpeeled shrimp

juice of 1 lime

1/3 cup cilantro, chopped

1/4 cup organic cashews, roasted and chopped

Method:  In a bowl, combine the tofu, tamari and sesame oil.  Then broil in a cast iron skillet or tray in the oven for about 10-15 minutes until golden brown, stirring occasionally.  Set aside.

Heat a wok or large pot over medium heat and add 1/3 canned coconut milk.  Heat to a simmer and add the curry paste.  Stir the paste into the milk and then add lime leaves and stock and bring to a boil.  Add the potatoes and squash, cover and cook at a gentle simmer until the potatoes and squash are tender.

     Stir in the coconut sugar, tamari and fish sauce, broccoli, mushrooms, onion and remaining milk.  Cover and continue to simmer until all the vegetables are tender.

     Turn up the heat and add the tofu and shrimp.  Simmer until the shrimp are cooked through and sauce thickens a bit.

     Just before serving, stir in the lime juice, cilantro and season to taste with more tamari or fish sauce if necessary.  Serve with jasmine rice garnished with the cashews and more cilantro.

CARAMELIZED PINEAPPLE SUNDAE with Crystallized Ginger on Coconut Ice Cream

1 organic pineapple, peeled, cored and cut into half moon slices

1 cup organic coconut sugar

2 Tbsp organic butter

5 Tbsp organic coconut oil

1 tub organic coconut milk ice cream

5 pieces crystallized ginger, minced

Method:  Preheat oven to 375*.  In a bowl, combine the sugar, butter and coconut oil.  With your fingers, rub the butter into the sugar.  Line a cookie sheet with parchment paper and drop smidgens of half of the butter mixture all over the sheet.  Place the pineapple onto the sheet and top each piece with the rest of the butter.  Bake in the oven for 30 minutes.  Flip the pineapple pieces over, bake another 150-20 minutes or until the pineapple begins to brown and caramelize.  Scoop some ice cream into a bowl, top with some of the pineapple and the pan juice, sprinkle with the ginger.  Enjoy!

Fresh Pasta

After eating this pasta I decided it is a perfect light springtime kind of meal.  It would taste great with any fresh greens that are starting to spring up around the market these days instead of the broccoli.  You may notice Norbert's awesome fresh kamut pasta was featured once again, due in part to some more awesome bartering going on at the end of market day.

PASTA WITH ARTICHOKES, BROCCOLI AND MELT IN YOUR MOUTH ONIONS

2 Tbsp e.v olive oil

4-5 cups thinly sliced organic onions

1 tsp sea salt

1 head of organic broccoli, chopped (or 1/2 pound greens)

1 can organic artichokes, drained, rinsed and quartered

1 cup organic chicken or vegetable stock

1 pound organic pasta

freshly ground organic black pepper

fresh organic walnuts

freshly grated romano cheese

Method:  Heat the olive oil in a skillet over medium heat.  Add the onion and saute for a minute or so.  Season with salt and saute for 5 more minutes.  Reduce the heat to low, cover and cook for 20 minutes.

     Boil some water for pasta and cook until al dente while you then stir in the broccoli, artichokes and stock.  Bring to a boil then reduce heat, cover and simmer for about 5-8 minutes, stirring occasionally.  

     When pasta is cooked, drain and transfer to the sauce.  Stir well and cook over low heat for about 5 minutes.  Serve hot topped with black pepper, walnuts and freshly grated romano cheese.

Sweet and Sour Stir Fry

I was so happy to discover that this sweet and sour sauce required the use of my (new) blender.

SWEET AND SOUR STIR FRY

1 pound organic extra firm tofu

2 Tbsp organic tamari sauce

1/2 tsp organic cumin powder

organic black pepper

1 tsp toasted sesame oil

1 Tbsp organic sesame oil

1-2 cups chopped organic broccoli

1 organic onion, chopped

3 organic carrots, chopped

6 organic mushrooms, sliced

1 clove organic garlic, chopped

1 Tbsp organic ginger, grated

Sauce:

1 1/2 cups canned crushed organic pineapple

2 Tbsp arrowroot powder

1/4 cup organic tamari

1/4 tsp organic paprika

1/2 cup organic coconut sugar (or brown sugar or maple syrup)

1/2 cup organic apple cider vinegar

Method:  Preheat oven to broil.  Chop the tofu into cubes and toss in a bowl with the 2 Tbsp tamari, cumin, oils, and black pepper.  Let it sit for 5 minutes to soak up the marinade.  Then lay the tofu into a cast iron skillet and broil in the oven for about 10 minutes, turning them over halfway.  

     While the tofu broils, get your sauce started by tossing the pineapple into your blender and process until smooth.  Mix the arrowroot with some of the pineapple liquid until it is smooth.  Combine all the ingredients in a saucepan, bring to a light boil and then reduce and simmer until it is as thick as you like it.

     Heat a wok over medium-high heat.  Drizzle in some sesame oil and then stir fry the onion, broccoli and carrot for about 3 minutes.  Then stir in the mushrooms and stir fry for another 2-3 minutes.  Add the garlic and ginger, stirring for about 1 minute.  By now your sauce should be ready.  Stir it in and cook for about 1 minute.  Remove from heat and serve with noodles, rice or quinoa.

Memories

When I was growing up my mom used to buy the greatest crusty Italian bread from a little place called Calabria Bakery.  Every now and then I would be in the car with her when she was shopping and she would treat me to some amazing Broccoli Pizza hot from their ovens.  So tonight I decided to replicate that pizza to the best of my ability.  I also made one of my favorite pizza combos of Artichoke and Basil Pesto, something my mom and I used to make growing up too.  I don't think I need to provide the recipe for the Hawaiian Pizza I made.  It was a great way to use up the rest of the ham from yesterday's Eggs Benedict.  But I will mention that in an effort to reduce the amount of plastic and packaging I buy, I decided to buy a fresh pineapple instead of going for the cans.

     I also wanted to mention how excited I am that I found some fresh greens at Ted Hutten's vegetable stand this week.  I overheard him telling another vendor about the mache that was ready, only to discover that it was kind of a hot commodity and you had to ask for it to be brought out from under the table (it's secret hiding place)!  My mom will be so jealous to hear that I am eating some of that, it's her favorite salad green.  He also had some spinach and mixed greens.  

BROCCOLI PIZZA Calabria Bakery Style

1/2 head organic broccoli, lightly steamed and chopped

1 organic onion, chopped

1 cups organic mozzarella, shredded

1/2 cup shredded romano cheese

1/2 cup organic mild cheddar, shredded

1/4 tsp sea salt and pepper

4 Tbsp olive oil

1 organic pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

Method:  Preheat oven to 450*.  Spread pizza dough out onto a pan.  Combine the broccoli, onion, cheeses and salt and pepper.  Drizzle with the olive oil and toss.  Press this mixture onto the dough and bake for about 10-15 minutes or until the cheese is melted and the bottom browns lightly.

ARTICHOKE AND BASIL PESTO PIZZA

1 organic pizza dough 

3 Tbsp hemp seed/basil/miso pesto (http://prasada-eatingisdivine.blogspot.com/2009/10/paninni.html)

1/2 can artichoke hearts, drained and cut up a bit

1 Tbsp olive oil

1 1/2 cups organic mozzarella cheese, grated

Method:  Spread the dough out into a pan.  Spread with the pesto, followed by a spreading a drizzle of olive oil.  Sprinkle some cheese, add the artichokes and then sprinkle the rest of the cheese.  Bake for 10-15 in the preheated 450* oven.

Juicing and the living is easy

I am living up to my promise to myself to juice creatively. Here is another combination we came up with and enjoyed thoroughly.

CARROT, CELERY, APPLE AND BROCCOLI JUICE

About 6 smallish local organic carrots

3 organic celery stalks

1 local organic cortland apple

1 organic broccoli stalk

Method:  Juice and chug.

So simple, So good

I have decided to teach myself how to sew!  I spent the afternoon working away on a simple apron while Scott played with Faegan, which was a real treat.  By the time it was dark and dinner time, I had nothing prepared and was feeling lazy and not in the mood to cook.  Luckily Scott took over and started roasting some squash and defrosting himself a steak.  Tonight was a fried egg night for me.  Fried eggs are my old standby when I want to keep things very simple in the kitchen. Growing up in a Greek family we always fried eggs in olive oil, a technique I endearingly call "Greek eggs".  Nowadays I cut back on the amount of oil, but in the village in Greece they use alot of olive oil when they fry eggs, and use a spoon to baste the oil on top of the egg as it cooks.  Basted eggs!   Anyway, when  you're hungry and tired, fry an egg, Greek style.

GREEK EGGS

2 organic eggs

2 Tbsp e.v olive oil

sea salt and pepper

Method:  Heat a small cast iron skillet over medium heat.  Pour in the olive oil, crack the eggs into the pan and season with salt and pepper.  Using part of the eggshell, break the yolk.  Cook the egg until it can be flipped.  Cook the other side for another minute or so.  This egg is great served with a hung of feta cheese on the side.

ROASTED BUTTERNUT SQUASH WEDGES 

1 organic butternut squash, cut in half, seeds removed and then cut into long wedges

e.v olive oil

sea salt and pepper

granulated garlic

Method:  Preheat oven to 400*.  Drizzle olive oil over the squash and sprinkle generously with the salt, pepper and garlic.  Roast in oven for about 30-40 minutes or until tender.

STEAMED BROCCOLI with Umeboshi Vinegar

1/2 head organic broccoli, stems peeled

2-3 tsp umeboshi vinegar

Method:  Steam the broccoli just until tender.  Drain the water and then season with vinegar.