My mac n cheese

People always say "oh my god, you made it from scratch!". Well, I am here to dispel the myth that homemade mac n cheese is long and tedious to make. The basic premise is that you make a white sauce, add whatever cheese suits yer fancy, toss with whatever noodles suits yer fancy and Voila!

Making it from scratch allows you to control the ingredients - no processed stuff here, just real cheese. If you have kids who like cheesy noodles but not veggies then here's your opportunity... add peas to the topping and you've got something green into their bellies. Try it and you may never go back to the bland box stuff.

For the white sauce...a whisk is essential

2 tbsp butter

2 tbsp flour
1 cup milk
2 cups grated cheese, whatever you like, my preference is a combo of gruyere and medium white cheddar

Cooked noodles - enough for 4 portions

Heat butter over medium hight heat in a heavy saucepan, and whisk in the flour. It will get thick like a paste, keep stirring it for a few minutes to let the flour cook. Slowly add the milk and whisk until there are no lumps. Reduce heat to low and add the cheese, stir until melted. Remove from heat and toss with your cooked noodles.

You can stop here and serve it up. OR you can dish into individual heat proof dishes and top with a breadcrumb topping (below) and more cheese...We're making mac n cheese right? SO ADD THE CHEESE MAN!

Breadcrumb Topping

Mix
1/2 cup breadcrumbs
2 tbsp melted butter

then add
1/4 cup finely grated cheese

BAKE

375F until bubbling and browned on top.

These freeze well, but don't bake them first.

Au naturel

Low fat, no fat, reduced fat, light, etc. are not words I look for on a label. My shopping cart is actually filled with quite the opposite. I refuse to fall prey to the marketing of food. Food is nutrition, not something to be torn apart and remade with synthetic ingredients. If you can't pronounce an item's list of ingredients then perhaps it's time to reconsider your options.

I buy butter, full fat yogurt, regular mayonnaise. And they taste great. You need a lot less of a full fat item to feel satisfied so you actually eat less of it. There's a reason why obesity and diabetes are an epidemic in America: it's called processed food. It's not just fast food that's to blame, but every day items that people buy are not really food anymore.

Compare the North American diet to that of Europe or South East Asia where they eat fresh local ingredients and don't suffer the heart disease and diabetes issues we do. For example, the French eat cheese, and quite a lot of it. They eat a small portion, savour it, enjoy it for what it is.

Having full fats in your diet doesn't mean you will be fat. Fats are actually good for you in moderation. Just like everything else in life....moderation and balance are key. There are two great books which I recommend that show how to live enjoying food, real food.

Michael Pollan "In Defense of Food"
http://michaelpollan.com/books/

Mireille Guiliano "French Women Don't Get Fat"
http://mireilleguiliano.com/

Zucchini Brownies

Well, it's more like cake. Remember the "snacking cakes" that your Mom made when you were little? Kinda like that but WAY better. And you'd never know there's zuccini in it.

I did not write this recipe, it's one I found online at All Recipes and am passing on to you. It's too good not to! I did tweak it a little....the batter is VERY dry so I added 3/4 cup of milk and it turned out great. I didn't make the frosting since it was for us to snack on at home, but I bet it would be good to add if you were taking these over to a friend's. I'm sure they would appreciate a pan of these : )

Enjoy!

http://allrecipes.com//Recipe/zucchini-brownies/Detail.aspx

Make it up

I love recipe books, I love recipes, I love eating the recipes I learn. BUT, I also love to just get in the kitchen and make whatever I feel like eating. Getting inspiration from a walk through the farmer's market, the butcher's, or the bakery...ahhh, I get so excited I just want to buy everything!

Recently my dad made a yummy moroccan inspired lentil stew which went well with the grilled lamb and couscous he also made. I have not asked for the recipe yet, but on this cool fall day I felt like having just that, so I made it up. I came close but it was not quite the same. Nonetheless it was a hearty cozy meal.

I'm not posting a recipe here. What I want is for you to just jump into your fridge or your cupboard and make something up. Close your eyes and listen to your tummy....what does it want? A stir fry over rice? A potato gratin? A roasted chicken breast over braised cabbage and roasted cauliflower? Make something out of your comfort zone, something that you don't have a recipe for. And if it doesn't turn out quite so great, OH WELL. That's how most good recipes start, so just take note of what needs improving and make it again!

Good luck and enjoy the creative process!

soup and sandwich weather

"Are you really posting tomato soup and grilled cheese on your food blog?"

Well, yes I am!


Listen these days my time is at a premium so lingering over the stove isn't a daily option anymore. And who says that soup and a sandwich can't be a winning dinner, you just have to make sure it's tasty and nutritious. In light of this, the soup is homemade so I can control what goes into it and the sandwich...who doesn't love a grilled cheese! I love soup, my husband did not when I met him....something about terrible childhood soup memories. But, I've since converted him and on a rainy day we love the soup and sammy combo.

I've always received comments about making soup like it's such a big deal. People, it's soup, it's easy and a great excuse to use up what you've got in the frigo. I will be posting more soup recipes in the month to come - try them out and see how delicious they can be compared to a tin can!

Tomato Soup

1 pint of cherry tomatoes
2 gloves garlic, chopped finely
1/2 red onion
1 - 28 ml can diced tomatoes
dried basil and thyme
salt
pepper
* cream, optional

In a large heavy non-reactive saucepan, heat 1tbps olive oil over medium heat. Add garlic and the cherry tomatoes, stirring to combine and cover for a few minutes. Check on the tomatoes regularly, stirring, making sure that the garlic isn't burning (if it's starting to get dark turn the heat to low). You are looking for the tomatoe skins to split. Once this happens, add the can of tomatoes and your seasoning. Turn the heat up to med-high, cover and simmer for 10 minutes.

Remove the pot from the heat and puree using an immersion blender. If you don't own one of these * get one * since they are great for making soups. Return the pot to the heat and taste for seasoning...I like mine with lots of pepper.

At this point you have 2 options - keep the soup as is or make it smoother and creamier. The as is version is very tart and acidic. If you prefer a smoother and creamier soup then strain the mixture through a fine sieve and add 1 cup of cream (or heavy milk) once you return it to the heat.

Serve with a grilled cheese of your choice - I like mine with whole grain bread and sharp cheddar. That's it. That's a grilled cheese. If you want to fancy it up, add some thinly sliced ham or avocado to your sandwich.

Enjoy on a dark rainy evening....come to Vancouver and you could have this every day of the week in the winter ; )

Kale chips

This is a tasty snack, an easy snack, and a healthy snack. Baking the kale leaves turns them crispy and if you love a potato chip as much as I do then you should try these! Notice my bowl is a little empty....


1 bunch of kale
olive oil
salt

Preheat your oven to 375F. Remove the stems from the kale and tear the leaves into big pieces (it shrinks during cooking so don't make them too small). Wash and dry the kale - if you have a salad spinner it does a great job. Toss the kale leaves with a little olive oil, spread onto a baking sheet and sprinkle with a little salt. Bake for 15 minutes.

Presto....chips!

October 2010 - as a follow-up I had a friend make this recipe and ask if some of my chips were brown and some green. Yes, this is normal and it all tastes the same. I have discovered that if you wash your kale then dry it REALLY well or it will be a little soggy rather than crispy.

bean burrrrrrrito

You know those frozen cardboard burritos you get individually wrapped at the grocery store? Well....I have a confession....I love them. Actually, I used to love them. They aren't so good for you, and aren't really that tasty after you've had my homemade ones. I make a big batch, wrap them individually and freeze them for lunches. It seems like a lot of work but it's worth it. And since I've been at home with my baby girl it's been great having easy lunches on hand.


The recipe below is for bean and cheese burritos. When I have leftover roasted chicken I shred some and add it too.

1/2 red pepper, finely diced
1 clove garlic, finely chopped
1 small jalapeno, seeded and finely chopped
1 - 750mL can black beans
1 - 750mL can kidney beans
1 tsp cumin
1/4 cup salsa
fresh cilantro, chopped
3/4 cup grated cheddar cheese
8 whole grain wraps

Chop your veggies and rinse your beans. In a large skillet heat 1 tbsp olive oil. Saute the pepper for 2 minutes on high, turn to medium and add garlic and jalapeno. Saute for 1 more minute. Add beans, cumin, and salsa. Stir and heat through. Using a potato masher mash through the mix until most of the beans are "squished". It's meant to be kinda chunky, kinda mashed. Stir in cilantro, remove from heat and set aside.

Grate cheese and set out your wraps. Divide filling evenly. Roll up, making sure to tuck ends in after the first fold. Wrap each burrito in plastic wrap and freeze.

To eat, remove from plastic wrap, and heat in microwave for 2 minutes. Serve with guacamole and salsa.

Get Fresh!

How many times have you read a recipe or been at the market and thought "what is that vegetable" or "I don't know what a persimmon is"? I used to think the same thing when I started experimenting with different foods. So I bought Madeleine Greey's book Get Fresh!

The book is divided into 3 sections: fruits, vegetables and recipes. For each veggie and fruit she gives a description of the item, other names or variations, how to pick it, store it, prep it, and use it. A "to your health" paragraph describes what the item provides in terms of nutrition and what illnesses is can guard against. The recipes are good, fairly simple and use a variety of foods that you might not normally choose.

I often use this book, mostly as a reference when I don't know how to pick an item or prepare it. But mostly this book has allowed me to try different fruits and veggies (mostly veggies) that I normally wouldn't have - that's how I discovered the extraordinary benefits of kale.

If you need a perk in your kitchen repertoire, then Get Fresh and try a new veg!

Salmon Salad Sandwich

Say that fast 10 times!

This open-faced sandwich recipe is great for leftover salmon, preferably none with a heavy marinade. I made this recipe out of a hankering for some chicken salad but didn't have the chicken on hand. I have even gone as far as to steam some salmon just to make this. The capers add a nice briney saltiness that goes well with the salmon.

cooked salmon, shredded
mayo
capers
green onion, chopped
cilantro, chopped
pepper
crusty wholegrain bakery bread

Shred the salmon into chunks by hand. Add mayo, capers, green onion, cilantro and pepper to taste. Add a bit of salt if needed, depending on how salty your capers are. Pile on top of toasted bread and enjoy.

I know there are no measurements - this is a recipe where how much you make depends on how much you want to eat, or how many people you are feeding.

Ask a local

Do it. When you travel. It's the best way to find the best eats.

Normally I do some research on restaurants, things to do, etc when I travel. I also like to ask the hotel staff where to go, not as a "tourist" but where they go eat. Sometimes you find yourself with no options and the best way to find a good spot is to as a local. They will always point you in the direction of good grub in a good atmosphere.

On a recent trip to Portland with my husband and 3 month old daughter, Isabelle, we met with our friends for Sunday lunch in the Pearl District. Unlike in Vancouver (BC), many places were closed in Portland on Sunday. After walking up and down block after block looking for a place, I headed for a lady in her garden. Yep, a lady in her garden. She was the closest local around and I wanted to eat already! She kindly pointed us in the direction of Isabel's (oh the coincidence, it was fate!). It turned out to be exactly the kind of joint of we were looking for. Next time you're in Portland check out Isabel's .

And don't forget, locals know. So where would you point someone to eat in your hood?

Quinoa Stuffed Mushrooms

Quinoa is a grain that's become popular lately. It's common in South America where they eat it as a hot cereal or add it to soup. Quinoa (pronounced keen-wa) is a grain which is really high in protein and iron, so it's a good option for vegetarians.


Stuffed Portobellos
This recipe can be made with smaller brown mushrooms and served as an appetizer.

4 portobello mushrooms
2 cups cooked quinoa (cook with veg/chicken stock for added flavour)
1 red bell pepper, chopped into 1/4 inch dice
1 jalapeno pepper, deseeded and chopped fine
2 green onions, chopped
cilantro
olive oil
salt & pepper
jack cheese (or other melty cheese)

To cook quinoa: rinse 1 cup raw quinoa, place in saucepan and top with 1.5 cups liquid (water or stock for added flavour-flav!). Bring to a boil, reduce heat and simmer until all liquid is gone, about 15 minutes...kinda like cooking basmati rice. Set aside to cool.

Heat oven to 375F. Remove the stem and "gills" from portobello mushrooms, set aside on a baking dish.

Chop pepper, jalapeno, green onion and cilantro. Toss veggies with quinoa and olive oil to coat, and season with salt and pepper. You can add crispy bacon bits here, but I like it vegetarian. Stuff mushrooms with quinoa mixture, top with grated cheese. The cheese is optional, but I like it. I like anything with cheese!

Bake until mushrooms are tender and cheese is melted.


Quinoa Salad VARIATION:
Prepare quinoa and veggies as above, adding a handful of shredded napa cabbage and one rib of celery, chopped the same size as the red pepper. Add olive oil, salt, pepper and 1 or 2 tablespoon of something acidic - lemon juice, red wine vinegar, etc. Toss and refrigerate. This makes an excellent salad for lunches. Try serving it on a bed of fresh crisp greens.

Kale

It's my new favourite veg. I've been adding it to everything, soup, spaghetti sauce, and the mushroom shepherd's pie recipe below. It's great for you, if you care...according to Madeleine Grey in "Get Fresh", Kale is a great source of Vitamins A and C, calcium and iron. Get to know this green in your grocery store and you won't regret it. Unlike spinach or swiss chard, kale requires a little longer cooking time since it's a sturdier green. I like to remove the stems and chop it in strips. My next destination for this green is as kale chips, apparently they're great!

Mushroom Parmentier (Shepherd's Pie)

1.5-2lbs of fresh mushrooms, choose a variety
1/2 onion
2 garlic cloves
fresh thyme
salt
pepper
1 bunch of kale, stems removed
stock
1 tsp worcestershire
1 tsp red wine vinegar

4 large baking potatoes
1/2 cup milk
3 tbsp butter
handful of grated gruyere cheese, optional
salt
pepper

Bottom layer
Over high heat, saute sliced mushrooms in 1tbsp of butter and 1tbsp olive oil. Add salt, pepper, and cook until the mushrooms let off their juices. Add chopped kale, garlic, thyme and stock, reduce heat to medium and cook until the stock is amost gone. Add worcestershire and red wine vinegar, remove from heat and let sit while you prepare your potatoes.

Top layer
Peel and cube potatoes, boil in salted water until tender. Drain and mash (I like to use a potato ricer which makes the potatoes really smooth). Warm milk and butter in microwave and add to potatoes. You can add grated gruyere cheese, but it's not necessary if you want to keep this healthier. But don't forget the salt and pepper seasoning.

In a shallow baking dish spread bottom mushroom layer then top with potato layer. Bake in 375F oven for 15-20 minutes or until golden brown.

Enjoy hot out of the oven!

Soupe au pois

AKA French Canadian Pea Soup

I LOVE this soup. My "taste tester" loves it too - by the way, he was not a fan of soup when I met him, but I've since converted him! Add a nice chunk of bread and you have a great dinner on a cold rainy Vancouver day. This is traditional, no improving on the real deal.

1 bag of yellow or green split peas, rinsed and picked of any delinquent peas
1 hamhock
1 onion, cut in half
fresh thyme sprigs, go fresh it's worth it here
water or veggie stock

In a large heavy duty saucepan add peas, hamhock and onion. Top with water or stock, the liquid should just cover the hamhock.

Bring to a boil then reduce heat to low. Stir well (and every 10-15 minutes) so it does not stick to the bottom of the pan, or it can be nasty. Add whole thyme sprigs and pepper. Simmer the soup for...well, there's no set time here, you just simmer until it gets a bit thick. But mine takes approx 1 hour.

Remove the onion, thyme, and hamhock. Let ham cool a few minutes before removing the meat from the bone and shredding with a fork. Return shredded meat to soup and season accordingly with salt and pepper. The hamhock can be quite salty so wait until the end to add salt or you may regret it. If you find that your soup has gotten toooo thick, simply thin out with a bit of water.

Serve yourself a nice big bowl and send me a thank you email : )

Banana muffins

These have been a regular snack for me in my third trimester. I've even gone as far as to freeze some to have on hand after baby comes.

This is a modified rendition of the Joy of Cooking's Banana Nut Muffins. I make them by hand in one large mixing bowl.


Makes 12 muffins

2-3 ripe bananas
1 egg
1/2 cup brown sugar
1/3 cup butter, melted
1 tsp vanilla

1-1/2 cups flour
1/2 flax meal or wheat bran
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

1/2 cup chopped walnuts
1/2 cup chocolate chips

Preheat oven to 375F.
Mash the banana with a potato masher, add the egg, sugar, butter and vanilla. Mix thoroughly.

Add the dry ingredients and mix until just incorporated. Do no overmix. Add the walnuts and chocolate chips, stir to distribute in batter.

Line a 12 muffin tin with paper liners. Divide batter evenly into tin, bake for 17-21 minutes or until a toothpick inserted comes out clean.

Enjoy with a glass of chocolate milk!