LOADED LASAGNA

When you only make lasagna about once a year, you've got to do it right. It isn't the time for gluten free noodles or "lite" cheese. What it is time for is homemade noodles and ricotta made from your farm-fresh whole raw milk.

HOMEMADE RICOTTA CHEESE

8 cups organic whole milk

4 cups organic cream

2 tsp sea salt

6 Tbsp organic lemon juice or apple cider vinegar

Method: Bring the milk, cream and salt to a full boil in pot set over medium heat. Remove from heat and stir in the lemon juice. Pour milk into a sieve lined with cheese cloth and drain until you achieve the consistency you like.

 EGG PASTA

2 cups organic unbleached flour

1 cup organic whole wheat flour

3 large organic eggs

3 tsp ev olive oil

a bit of water as necessary

Method: Combine the flour and the salt in a bowl, make a well in the middle, and add the egg and olive oil. Using your fingers, lightly work in the egg. When it is well combined, press the mixture to form dough. Add more water if necessary at this point. Turn it out onto a floured counter and begin to knead for about 5-10 minutes, until it feels smooth and supple. Put it in a bowl and cover with a plate so it can rest for at least half an hour before rolling it out with a pasta machine.

BEEF LASAGNA

1 batch homemade ricotta

1 batch homemade pasta

1 1/2 jars organic pasta sauce, or homemade - 

make it a bit watery because noodles need to soak up some liquid

1 1/2 large blocks organic mozzarella, grated

2 pounds organic grass-fed ground beef

1 organic onion, chopped

3 cloves garlic, chopped

3 cups cooked greens -

(I used frozen lamb's quarters but spinach or chard works well too)

10 organic mushrooms, sliced

2 Tbsp ev olive oil

Method: Preheat oven to 350*. Heat a large cast iron pan over medium heat. Drizzle with some olive oil and sauce the onion, beef and mushrooms until the meat is no longer pink. 

Spread some tomato sauce onto the bottom of a large roasting pan. Place 3 strips of lasagna noodles in bottom of pan, spread with sauce, sprinkle with some chopped greens, beef mixture, ricotta, and cheese. Repeat two more times. Final layer is just noodles, sauce and mozzarella. Sprinkle with ground pepper and bake for about 25-30 minutes or until cheese starts to brown. Remove from oven and let rest for about 10 minutes before cutting.

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40

Who knew 40 would feel so fantastic?  I am quite pleasantly surprised really.

My husband and I celebrated my birthday this past weekend, but saved the cake for today which is the day.  We enjoyed some quiet and relaxed child-free moments over a sumptuous feast on the weekend, so tonight I was totally okay with making dinner on my birthday.  

I have quite a thing for buckwheat soba noodles lately.  Don't be surprised if you see them making frequent appearances on our table, as they did yet again today slathered in a zippy tamari almond butter sauce.  To be honest I would have used peanut butter if my children actually liked it.  What child (aside from those with allergies of course) doesn't like peanut butter?  I also would have liberally dosed the sauce with sriracha if the kiddos could handle that too.  I am glad they don't like scallops though, because that left more for us!

SCALLOP & SOBA NOODLE STIR-FRY with Almond (Peanut) Butter Sauce

Sauce:

6 Tbsp organic almond (or peanut) butter

5 Tbsp water

5 tbsp organic wheat free tamari

1 Tbsp toasted sesame oil

1 Tbsp avocado oil

2 Tbsp maple syrup

2 Tbsp organic apple cider or brown rice vinegar (or lime juice)

1 clove organic garlic
 1 knob of organic ginger, peeled

1/2 cup organic cilantro

1 organic red pepper, sliced

1 organic onion, chopped

1 head organic broccoli, chopped

2 organic carrots, chopped

2 pounds organic buckwheat soba noodles

1 package wild Nova Scotia scallops, drained on a paper towel

sea salt and pepper

avocado oil

Method

Make the sauce by combining all the ingredients in a blender and whiz until creamy.  Set aside.

Bring a large pot of salted water to a boil.  While you wait, sear the scallops in a wok drizzled with avocado oil.  Be sure to dry the scallops well first, and add to a hot pan to get a nice brown crust.  Cook about 1 minute on each side - set aside.

Add the noodles to the boiling water and cook for 5-6 minutes.  While you wait for noodles to cook, saute the vegetables in the remaining oil in the wok until tender.  

Drain the cooked noodles and add to the wok, along with the sauce.  Stir to combine and top with scallops and some more chopped cilantro for garnish.

And this gorgeous cake is my favourite go to birthday cake lately - it's a grain-free delight from Dolly and Oatmeal called Vanilla Bean Ice Box Cake.  No, I did not make my own birthday cake, though I have been known to do that before.  I am pretty excited about freezing it and eating it like an ice cream cake.

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SQUID

My dad picked up a new hobby since moving to the East Coast - squid fishing.  He's not very good at it, but luckily he hangs out on a dock with a bunch of guys who are, and who don't even like to eat the squid they catch.  My dad's a generous guy, so our freezer is full of squid.  Now, to be totally honest, my favourite way to eat squid is deep fried with cocktail sauce.  After a couple of batches of those I decided it was time to prepare the bounty of squid in a new way.  Hence tonight's supper.

     And guess what?  Squid is a sustainable seafood, and is a good source of omega-fatty acids, vitamin B2, phosphorus, B12, B6, magnesium, zinc, vitamin C, B3, calcium, and iron.  Go squid!

SQUID MARINARA SAUCE on Buckwheat Pasta

3-4 cups squid, skinned and sliced into rings, reserving the "moustaches" as is

1 large organic onion, chopped

1/3 cup extra virgin olive oil

4 organic tomatoes chopped, or (1 can diced)

sea salt

black pepper

organic buckwheat noodles (I used Soba)

romano cheese to serve

Method:  Heat a large skillet on medium high.  Drizzle with the olive oil, and add the onion and spread it in a thin layer.  Top the onions with the squid.  Cover.  Cook for about 10 minutes, then lower heat to medium low and cook for about 20 minutes.  Stir in the tomatoes, cover and simmer another 15 minutes.  While the sauce simmers, bring a pot of water to boil and cook your pasta.  Add to the sauce, season to taste and serve with cheese (even though the Italians never eat cheese with seafood pastas.)

WHEN THE CAT'S AWAY.....

we definitely played.  My dad whisked away my eldest son for a few days, and so my husband and I have been leisurely accomplishing things we never seem to manage to with two kids around.  I harvested some nettle from the garden and made homemade pasta. Seriously good served with a filet of salmon in a balsamic mustard glaze.  I said, "Honey, you know what they say....the way to man's heart is through his stomach....".  A great way to say I love you. 

FRESH NETTLE PASTA with Fresh Tomatoes and Blue Cheese

The idea for using fresh tomatoes and blue cheese came from Hugh Fearnsley-Whittingstall's cookbook Three Good Things.  

1 1/2 cups unbleached organic white flour 

2 cups organic light spelt flour

3 organic eggs, beat lightly

1/2 tsp sea salt

6 cups fresh nettle 

Method: Wash the nettle to remove grit.  Remove leaves from woody stems and place in a pot with 1/4 cup of water.  Bring to a boil and then reduce, steaming until tender - about 4-5 mins.  Drain well and allow to cool.  Be sure to squeeze out excess moisture.  Chop finely.  

In the bowl of a stand mixer add the flour, salt, eggs and nettle.  With the paddle, stir for 1 minute on #2.  Switch to hook and mix for a couple of minutes.  Add more flour if necessary.  Then knead by hand for a couple of minutes.  Allow to rest in a covered bowl for 30 mins.  

     Use a pasta machine to make pasta.

SAUCE:  2 tubs of cherry tomatoes, quartered

1-2 cloves of garlic, sliced

sea salt and pepper

good olive oil

nice wedge of European blue cheese

Method:  Combine all ingredients and allow to macerate for at least 30 mins.  When pasta is cooked, toss with the tomatoes and then crumble on the blue cheese.  Season to taste with sea salt and pepper.  Stir lightly and serve.

SALMON with Balsamic Mustard Glaze

1 nice wild salmon fillet

4 cloves organic garlic, chopped

1 Tbsp organic white wine

1 Tbsp local honey or maple syrup

1/3 cup organic balsamic vinegar

4 tsp organic Dijon mustard

sea salt and pepper to taste

fresh organic oregano, chopped

Method: Preheat oven to 400*.  In a small saucepan combine the garlic, wine, honey, vinegar, and mustard.  Bring to a gentle simmer and cook for about 5 minutes or until it starts to thicken.  Allow to cool and then brush the salmon with half the glaze and sprinkle with chopped oregano.  Bake in oven for 10-15 mins.  Reglaze halfway through cooking time.

30 Days of Real Meals- #6 and #7 Whoops!

Sorry about missing a day there!  It just totally skipped my mind that I wanted to post for day #6.  Some relatives were coming over to visit so I figured it was a good a time as any to whip up another batch of turkey stock with the leftover bird waiting patiently in the freezer.  I made a big pot of Turkey-Vegetable Soup and served with some nice bread, brie, smoked mackerel, and olives.  For dessert we enjoyed one of our favourites - Apple Crisp.  Great family, delicious food.

I just have to warn you, I made this without measuring anything, and I was also cooking for 9 people, so allow your intuition to guide you with this one.

TURKEY VEGETABLE SOUP

1 large organic onion, chopped

1 Tbsp organic coconut oil

4 cloves organic garlic, minced

2 organic carrots, chopped

1/4 organic butternut squash, peeled and chopped

1/2 organic rutabaga, peeled and chopped

2 organic celery, chopped

1 cup cooked organic swiss chard, chopped

2 cups chopped organic string beans

1/2 bottle organic pasta sauce

2 cups cooked organic turkey or chicken pieces

sea salt and pepper

kelp flakes

organic bay leaf

organic turkey or chicken stock

Method:  Saute the onion, carrots, celery, squash, and rutabaga in a large soup pot in the coconut oil over medium heat until soft.  Pour in enough stock to make the soup the consistency you like.  Add the rest of the ingredients and allow it to simmer for about an hour.  Serve seasoned with salt and pepper to taste.

APPLE CRANBERRY CRISP

8 organic cortland apples, peeled and sliced thinly

1/2 cup organic or wild cranberries

juice of 1/2 an organic lemon

5 tsp organic ground cinnamon, divided

2 Tbsp sprouted organic spelt flour

water or organic apple juice

2 2/3 cups organic quick rolled oats

1 cup sprouted organic spelt flour

1 tsp sea salt

1 cup organic coconut sugar

1 cup organic unsalted butter

Method:  Preheat oven to 375*.  Toss the apples and cranberries with the lemon juice, 2 tsp cinnamon, and 4 Tbsp spelt flour. Place them into a 9"X 13" baking dish, and pour in just enough apple juice or water to cover the bottom of the pan.

     Mix the oats, 1 cup flour, sea salt, sugar, and butter in the now empty bowl.  Use a pastry cutter or your fingers to combine the butter into the dry ingredients, until it forms a coarse meal. Press lightly onto the apples.  Bake for about 25 minutes or until apples are soft.    

Tonight I kept it simple by serving pasta.  One of my favorite methods for making pasta is adding whatever vegetables I have in the fridge right into the pot while the pasta is almost done cooking.  Tonight that included cauliflower, shredded carrot, and frozen green beans (remnants of our summer garden).  Add a can of wild salmon, drizzle with lots of extra virgin olive oil, salty butter, a bit of umeboshi vinegar, and lots of fresh garlic.  Oh, and of course, LOTS of grated fresh romano cheese.

GET YOUR VEG ON KIDDIE STYLE

      After a morning spent playing outside in the foggy rain, and crafting "Little Red Riding Hood" puppets, my little boy was hungry!  My favorite food to make lately when I want a fast, nutritious lunch is alphabet pasta with vegetables and browned butter.  Who says you can only use vegetable alphabets in soup?  This dish actually reminds me of hilopites, a greek square shaped pasta.  Every now and then my family in Greece sends a batch of homemade hilopites to my mother, and if I am really lucky, she shares her stash with me.  As a nutritious substitute, we love to use Vegetable Alphabets pasta from Eden Organic.  They are made from 60% organic whole grains and are vegetable dyed lovely hues with beets, spinach, carrots and annatto.  The trick to this meal is chopping or grating whatever vegetables you have on hand, so they are in easy to eat little bits.  The "sauce" is simply butter that is melted to the point of just browning, which give this pasta a lovely nutty, buttery flavour.  We can't get enough of this dish in us, so be sure to make lots...we always do!

VEGETABLE ALPHABETS with Browned Butter

1/2 pound Eden Organc vegetable alphabets

1/4-1/2 cup organic butter

1 cup organic butternut squash, grated

1 organic carrot, grated

3 handfuls organic spinach, torn

Other great additions:  peas, broccoli, rutabaga, red peppers

freshly grated romano cheese

sea salt

Method:  Bring a large pot of water to boil.  Stir in 1/2 Tbsp sea salt into the water, along with the pasta.  While it cooks, heat a small saucepan over medium low heat and heat the butter until it starts to brown slightly, about 5 minutes.  When the pasta is almost ready, stir in the veggies.  Strain the pasta when it is tender and pour the browned butter over top.  Top with lots of cheese.

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.

PASTA FRITTATA

If you end up having leftover pasta from last night's meal, you can always make a pasta frittata.

PASTA FRITTATA

2 organic eggs, whisked

1 cup leftover garlicky angel hair pasta with kale and mizuna (or any leftover boiled pasta)

1 Tbsp organic salted butter

sea salt and peppper

romano cheese

Method:  Heat a small cast iron skillet over medium heat.  Set your oven to broil and warm it up.  Melt the butter in the pan and the add the pasta, stirring to warm it through.  Whisk the eggs with some salt and pepper and then add to pan, tilting it to distribute evenly.  Grate some of the romano cheese on top.  Broil about 3-4 minutes in oven until the egg is set.  Serve.

GARLICKY ANGEL HAIR PASTA with Kale and Mizuna

I am  a pleased to have found a supplier of Kamut Capellini.  Artesian Acres pasta is available all over the place but I've never seen this Angel Hair pasta.  I've been ordering wholesale from Ontario Natural Food Co-Op and I just happened to see it in the catalogue.  You'll be seeing a lot of it over the next little while because I have a whole case of it in my basement pantry!  The only thing is, now that I am plastic conscious I realize that I won't be ordering it again, until they change to some sort of responsible packaging that is.  I am coming more and more to the realization that for many favorite foods, the only alternative right now to plastic packaging is to make everything from scratch, and to grow our own.  Luckily homemade usually tastes better.

     So back to tonight's supper.  When you want to clean your fridge up and use any greens still lingering from your weekly farmer's market forage, make this pasta.  You only need one pot, so clean up is easy, and it tastes amazing.  You can use any green in this one too, I just so happened to have lots of kale and mizuna this week.

GARLICKY ANGEL HAIR PASTA with Kale and Mizuna

1 head of organic kale, chopped finely

1 bunch organic mizuna, chopped

3 cloves organic garlic, smashed and chopped

1 bag organic kamut capellini nests (375 g)

1/4 - 1/2 cup really good e.v olive oil

sea salt and pepper

romano cheese

Method:  Bring a large pot of water to boil.  Add 1 Tbsp sea salt, the kale, mizuna and pasta.  Cook 3-4 minutes, strain.  In the bottom of the hot, empty pot, warm the olive oil and garlic on the still warm element that has been turned off.  Then stir in the drained pasta and greens, serve with lots of cheese and pepper.

BROILED SHRIMP AND HADDOCK with Spring Vegetable Noodles

Tomorrow is market day so tonight I tried to clear out as many of the fresh greens from the refrigerator as possible.  (Why have I bought so many bags of kale?)  Braised kale, spinach and fiddleheads in pureed tomatoes, a little garlic, lots of romano cheese and you have yourself a mighty fine pasta dish.  Pair that with some broiled shrimp and fish and you have one happy husband too!

SPRING VEGETABLE NOODLES

1 bunch organic kale, chopped

1/4 pound organic spinach

4 large handfuls wild fiddleheads

5 cloves organic garlic, smashed and minced

3 Tbsp e.v olive oil

1 can organic tomatoes, pureed

sea salt and pepper

Method:  Heat the olive oil in a large saucepan.  Add the garlic, greens, some sea salt and pepper and saute for one minute, then stir in the tomatoes.  Bring to a boil and then reduce to simmer for about 20 minutes.  Serve on your favorite noodles with lots of cheese.

BROILED SHRIMP AND HADDOCK

1 bag PC organic shrimp, raw 

1 filet hook and line haddock

tom's spice (on my etsy shop)

organic lemon

2-3 Tbsp e.v olive oil

Method:  Toss the shrimp in some olive oil along with a sprinkle of Tom's Spice.  Drizzle some olive oil on the filet and sprinkle with some Tom's Spice.  Lay in the middle of a large cast iron skillet and spread the shrimp alongside.  Squeeze a little lemon on it.  Broil in your oven for 5-10 minutes or until fish is flaky and opaque and the shrimp start to brown slightly.  Stir shrimp as needed.

ROASTED ASPARAGUS AND FIDDLEHEAD PASTA

Even with all the wedding excitement and stay-over guests I managed to make a trip into the city on Saturday to buy my Farmer's Market goodies.  I am so glad I did too because this weekend all my spring favorites were there; nettle, asparagus, fiddleheads, and rhubarb.  I am planning on making a nettle soup for tonight's supper but last night we enjoyed the asparagus and fiddleheads roasted in a pasta.  Now I have already posted a few cream pasta recipes here http://prasada-eatingisdivine.blogspot.com/2010/02/barter-pasta.html and here http://prasada-eatingisdivine.blogspot.com/2009/12/creamy-mushroom-rotini.html so I won't bore you with the details of that.  But I will share with you the joys of roasting your asparagus and fiddleheads that you can then stir into your creamy pasta dish.  It tasted even better this afternoon when I reheated it and added some of the amazing leftover Getaway Farms Beef Bacon I picked up at the market too.  I think I like it even better than pork bacon.  But I will discuss the joys of that discovery next time I buy some more.

ROASTED ASPARAGUS AND FIDDLEHEADS

1 bunch organic asparagus

4 large handfuls wild fiddleheads

4 Tbsp e.v olive oil

1 Tbsp Tom's Spice

Method:  Preheat oven to 425*.  Break off the tough ends of the asparagus and lay them out onto a cookie sheet.  Drizzle with 2 Tbsp of the oil and sprinkle with 1/2 Tbsp of the spice.  Toss and then make sure they are each separated and laying flat.  Do the same with the fiddleheads on a separate pan.  Bake in the oven for 10-12 minutes.  Eat as is or toss in a pasta dish.

NORBERT'S NOODLES

My favorite farmer in the whole world is making pasta and it is good.  Norbert from Selwood Green has awakened a latent talent for noodle making and I am glad.  Although this means he isn't spending as much time growing phenomenal organic vegetables.  But at least he is doing good things no matter what he does.  And lucky for us it always involves food.

     We eat Norbert's Kamut Pasta with all kinds of sauces, but tonight we delved into our frozen green curry paste stash and whipped up this little yummy.

KAMUT NOODLES in a Peanut Coconut Sauce

1 pack of Norbert's Organic Kamut Noodles (equal to about 1/2 pound dry pasta I think)

1 pound organic local firm tofu, cut into cubes

1/2 cup arame seaweed, soaked in water for 5 minutes

1 organic onion, chopped

2 cups organic cabbage, cut into small pieces

3 organic carrots, chopped

1/2 cup organic peanut butter

1/2 can organic coconut milk

6 Tbsp organic tamari

4 Tbsp spicy thai chili dipping sauce

big pinch sea salt

2 Tbsp organic raw sesame oil

1 heaping Tbsp green curry paste

1/4 cup water

1/2 bunch organic cilantro, chopped

1/2 organic lemon

Method:  Bring a pot of water to boil and when ready cook noodles for about 5 minutes.  Preheat oven to 450*.  Marinate the tofu in 2 Tbsp of the tamari sauce and 1 Tbsp of the sesame oil.  Broil in the oven in a cast iron skillet for about 10-15 minutes, flipping halfway through.  Set aside.

     Heat a cast iron wok over medium high heat.  Add the rest of the oil and stir fry the onion, carrot, cabbage, arame and a pinch of sea salt for about 8 minutes.  Then stir in the tofu, coconut milk, curry paste, peanut butter, chili sauce, water and remaining tamari.  Cook stirring for about 5 minutes, then add the drained noodles and chopped cilantro.    Serve with a squeeze of lemon juice and chopsticks.

PASTA with Chard and Chickpeas

     I made a salad last night that didn't really pair well with the Cornmeal Sloppy Joe Pizza.  What I wanted was a tabouli style chickpea salad, but tomatoes aren't in season, neither are cucumbers and so the salad just kinda sucked.  But tonight, it transformed into a very tasty pasta dish once I sauteed it with lots of garlic and fresh Pasture Hill Farm chard.  We didn't quite have enough of one style of pasta, so I mixed penne, elbows and fusilli.

PASTA with Chard and Chickpeas

1 pound organic kamut pasta

1 bunch organic fresh chard, chopped in large chunks

5 cloves organic garlic, smashed and minced

2 cups organic chickpeas, cooked

3 Tbsp capers

2 Tbsp organic butter

1/4 cup e.v olive oil

fresh romano cheese, grated

sea salt and pepper

Method:  Bring a large pot of water to boil, and cook pasta to al dente.  While you wait, heat a large skillet over medium high heat, melt the butter and half of the olive oil in the pan.  Saute the chard, garlic and chickpeas and some sea salt until the chard wilts, about 4 minutes.  Reduce heat to low, add the capers, cover and keep warm until the pasta is done cooking.  Drain the pasta, stir into the chard, drizzle with the remaining olive oil and serve with lots of fresh cheese.

BROILED HALIBUT in a Lemon Caper Sauce over a bed of Angel Hair Pasta

We don't often eat my absolute favorite lily white angel hair pasta anymore.  But every now and then I figure a little bit won't hurt.  Pete's Frootique sells an organic cappellini, so now that I've used up my last pack of it I will be sure to stock up again.  

     This recipe is so simple but so delicious you'll want to eat the whole pot.  This has been a favorite pasta of mine forever.  Be sure to keep the hunk of romano cheese close by because if you're like me, you'll be grating some more every few bites.  

     The lemony sauce from the fish kind of drips down over the pasta which was really nice.

CAPPELINI with Olive Oil, Garlic and Chilis

1 pound organic angel hair pasta

5 cloves organic garlic, smashed and minced

1/2 cup e.v olive oil

2 tsp organic chili flakes

sea salt and pepper

fresh romano cheese

Method:  Bring a huge pot of water to boil, add some salt and boil pasta until al dente. Meanwhile, heat half of the olive oil in a small skillet over medium heat and add the garlic and chillis.  When garlic starts to sizzle, remove from heat and toss onto the cooked pasta.  Add the rest of the olive oil and serve with lots of freshly grated romano.

BROILED HALIBUT in a Lemon Caper Sauce

1 package PC Wild Halibut

1 Tbsp fresh organic lemon juice

1/2 tsp Tom's Spice (available from my shop Earth's Oven)

1 tsp organic lemon zest

1 clove garlic, smashed

1 Tbsp e.v olive oil

2 Tbsp fresh basil or 2 tsp dried

1 Tbsp capers, drained

Method:  Heat the oven to 375*.  Season the halibut with Tom's Spice and place in a lightly oiled cast iron skillet.  Broil for about 15 minutes or until the fish is cooked through.

     While the fish is cooking, combine the lemon juice, salt, pepper, garlic and zest in a small bowl.  Beat in the olive oil, basil and capers.  Spoon the vinaigrette over the cooked fish.

The salad we ate with the pasta and fish: Mache with Shaved Carrots and Beets

RICE PUDDING

I like to make rice pudding when I have milk in the fridge that needs to be used up.  Every time I eat this I am transported back to my childhood where sometimes I would eat two bowls in a row.

1 cup organic white or brown rice

1 quart organic whole milk

2 cups water

1/2 cup local honey or maple syrup

2 handfuls organic raisins

pinch of sea salt

organic cinnamon for top

Method:  Give rice a rinse and then combine it in a saucepan with the milk, water, honey, rice and salt.  Bring to a boil, and then reduce to a simmer and cook for about 40 minutes or until the rice has cooked and the mixture has thickened.  Stir in raisins and cook a few minutes. Remove from heat and pour into pudding bowls.  Sprinkle with cinnamon, cover and refrigerate.

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.

Barter Pasta

Lately Friedl from Selwood Green has been visiting my table at the Farmer's Market to barter. He is a pleasure to see at the end of the market day because he always comes bearing lovely fresh sprouts, and this week, some of Norbert's homemade kamut pasta.  We had some leftover smoked salmon from Sunday's brunch which I thought would go perfectly in a pasta.  I also unearthed some spinach from the deep freeze that I prepared from the garden harvest in the summer. This pasta was truly delicious.

KAMUT PASTA with Cauliflower,  Smoked Salmon and Spinach

1 lb Norbert's fresh organic kamut pasta

2 Tbsp organic butter

1 large organic onion, chopped

4 cloves organic garlic, minced

1/2 cup organic vodka

2 tsp organic lemon zest

1 tsp sea salt

black organic pepper

1 1/2 cups organic cream

125 g organic smoked salmon, sliced thinly

2 Tbsp capers

3 cups organic spinach, chopped

1/2 head organic cauliflower

fresh romano cheese, grated

1 Tbsp fresh dill, chopped

Method:  Bring a large pot of water to boil.  When it comes to a boil, add the cauliflower and boil for 3 minutes.  Then add the pasta and cook for about 3 minutes.  As you do this, melt the butter in a large saucepan over medium heat.  Saute onion until softened, then add the garlic and stir.  Add the vodka, zest, salt and pepper and simmer for 2 minutes.  Add the cream and simmer until it thickens a bit.  Stir in the spinach and cook until spinach wilts and the sauce evaporates a bit.  Stir in the smoked salmon, capers.  Season to taste.  Drain the pasta and stir into the sauce.  Serve, with the grated cheese and chopped dill.

Lover's Delight

My husband Scott loves seafood, steak, red wine and chocolate.  So for Valentine's Day I decided to treat him to all of the above.  He also has a sweet spot for anything made with Cream of Mushroom soup!  I had to draw the line somewhere on that one, so I at least bought Amy's Kitchen Organic Cream of Mushroom soup to make him a Seafood Pasta.  To up the ante a bit, I made him fresh, homemade pasta.  The things we do for love....

HOMEMADE PASTA

1/4 pound organic whole wheat flour

3/4 pound organic unbleached all purpose flour

5 organic eggs

Method:  Crack the eggs into a stand mixer bowl and as it is mixing, add the flour.  Mix on medium  for about 3 minutes until it forms a stiff dough.  Then take it out and knead it for a bit with your hands until it is smooth.  Place in a covered bowl in the refrigerator for 1 hour.  

     Remove dough from fridge and cut into 4 balls.   Cover the other 3 and run the dough through each setting of a hand cranked pasta machine.  Dust the wide strips of pasta with plenty of flower and then either cut them by hand into strips or use the part of the machine that makes fettucine.  Then toss them a bit to remove excess flour and form them into little heaps on the floured counter.  Bring a pot of water to boil, salt it and cook until al dente for about 2 minutes.

Pasta without Machines:  Make a well in the centre of the flour and add the eggs.  Break up the eggs slightly as you mix in the flour from the sides.  Then start to use your hands and knead for about 3 minutes until the dough is smooth.  Wrap and fridge for 1 hour.

Remove dough from fridge and divide into 2 balls.  Wrap the other ball again and refrigerate.  Flour a work surface and roll out the ball with a rolling pin.  Dust and turn the dough and keep rolling until it is very thin (1-2 mm).  Cut into strips with a knife.

An Amazing Pasta

This weekend I started selling Grilled Panini Sandwiches at my table at the Halifax Farmer's Market.  So I spent some time today dreaming up interesting combinations I might offer in the future, which led to the idea for this pasta we ate tonight.  It was soo good.

ROASTED BUTTERNUT SQUASH AND ARTICHOKE PASTA with Black Olives in a Sundried Tomato Hempseed Pesto 

1 pound of organic pasta of your choice

1/2 of an organic butternut squash, peeled and cubed

1 can of artichoke hearts

1 organic onion, cut in slivers

10 black olives, pitted and left whole

3-4 Tbsp sundried tomato pesto

3 cloves organic garlic, smashed and chopped

4 Tbsp e.v olive oil

sea salt and pepper

fresh grated romano cheese

Method:  Preheat oven to 375*.  Toss the butternut squash in a drizzle of olive oil, and season with sea salt and pepper.  Spread them out on a parchment lined baking sheet and roast for about 30 minutes, or until they start to brown and cooked through.  Set aside.

     Bring a large pot of water to boil.  As you wait, heat a pan with some more olive oil and saute the onion for 3 minutes, then add the olives, garlic and artichokes.  Cook, stirring for another five minutes or until the onions are cooked and the wetness from the artichokes disappears.  Set aside, keeping warm. 

     Sometime while you are sauteing the water will come to a boil.  Season water with salt and boil the pasta according to package directions.  Drain water and return pasta back to pot along with the pesto, squash and artichoke mix.  Drizzle in some more olive oil, toss and serve with the romano cheese.

SUNDRIED TOMATO HEMPSEED PESTO

1/2 cup organic sun-dried tomatoes (not oil packed)

2 organic garlic cloves

3 Tbsp organic hemp seeds

2 Tbsp organic white miso paste

1/4 tsp organic red chile flakes

2 tsp capers

1 Tbsp organic balsamic vinegar

3 Tbsp e.v olive oil

organic black pepper to taste

Method:  Soak sun-dried tomatoes in warm water for 15 minutes.  Strain and reserve about 1/2 cup of the water .  Combine all ingredients in a food processor and pulse until blended.  Season to taste and thin out with some of the soaking water if necessary.  

Creamy Mushroom Rotini

I planned ahead and made sure that I bought enough mushrooms from the Farmer's Market for my turkey stuffing.  But then I made this pasta and used them all up.  I thought I was pretty much ready for the grand feast, but it looks like we need to make ONE more trip to the supermarket!

     The photo was taken long before I coated it with a massive layer of grated romano cheese.  Be sure to remember to add cheese before you serve.

  In the spring I made a small batch of Dandelion Wine from the lovely flowers that grow in our yard.  It takes 6 months to ferment and I opened a bottle this weekend.  I like it!  I used up what was left in this pasta.

CREAMY MUSHROOM PASTA with Spinach and Bacon if you're not a vegetarian 

1/4 pound organic bacon, chopped into little pieces

4 cloves organic garlic, smashed and minced

1 onion, halved and thinly sliced

1 pound organic mushrooms, sliced

2 Tbsp fresh organic thyme or 2 tsp dried

sea salt and pepper

3 Tbsp organic unbleached white flour

1/2 cup organic white wine 

1 cup organic chicken stock or veg stock

1/2 cup organic whole or half and half cream

2 cups organic fresh or some frozen chopped spinach

grated fresh romano cheese

1/2  pound organic kamut rotini

1/2 pound organic rotini

Method: Bring a huge pot of salted water to boil.  Add the pasta and cook according to package directions.  

     As this cooks, heat a large skillet over medium high heat.  Add the bacon and cook for a couple of minutes, then add the garlic and onion.  Fry for 1 minute then add the mushrooms .  Sprinkle with the thyme and cook mushrooms, stirring for about 5 minutes.  Then add salt and pepper to taste, and the flour.  Stir and cook for about 3 minutes.  Whisk in the wine and and cook for about a minute, stirring.  Then whisk in the stock, cooking for about a minute until it starts to thicken.  Add the cream and cook on low for about 5 minutes.  When done, stir in the spinach and serve.

Pasta with Sausage and Fried Peppers

I love it that pasta tastes so good, and it's quick to make.  My mother has a famous saying that basically says when we want "fast food" we make food, fast.  So when you're in a rush, go for the pasta.

PASTA with Miso Hemp Seed Pesto, Sausage and Fried Peppers

1 pound organic pasta (I like wide ribbons)

1 pound organic sausage, cut into 1/2 inch pieces

1 organic onion, cut into 8 slivers

1 cup sliced organic mushrooms

1/2 organic red pepper, sliced thin

1/2 organic yellow pepper, sliced thin

2 cups thinly sliced organic chard leaves

3 cloves garlic, mashed and chopped

3-4 Tbsp e.v olive oil

3 Tbsp miso hemp seed pesto (see recipe from an earlier post)

sea salt and pepper

grated fresh roman cheese

Method:  Bring a large pot of salted water to boil.  As you wait, heat a cast iron skillet over high-med heat.  When hot, add 1 Tbsp olive oil, then the sausage, onion, peppers and mushrooms.   Saute, stirring for about 3 minutes.  Then add the garlic, keep sauteing until the peppers begin to soften and the sausage is cooked through.  Remove from heat.  By this time the water should be boiling.  Add the pasta to the water along with the chard.  Cook until the pasta is al dente, strain and then toss the cooked pasta into the skillet with the sauteed goods, along with the pesto and a the rest of the olive oil.  Toss and serve with fresh grated romano cheese.