Zucchni Bake

When I think of Summer many things come to mind. Such as the smell of sunscreen and the feel of sand between your toes. The sight of bathing suits and beach towels hanging to dry in the backyard. Cherries, peaches and watermelon. And after a long day at the beach or lounging in a chair with the latest summer read you have ample time to think about what's for dinner. This is the time of year to splurge on local fruits and vegetables because they are guaranteed to taste so much better than those coming from Mexico and California. Tomatoes and zucchini are two veggies we have been eating a lot of lately.

This is one of the zucchini recipes I have tried out recently. You can serve it as a main dish like I did or as a side dish. If you are going to serve this as a main you will want to include some artisan bread and a salad or some sliced tomatoes on the side. I made my own mix of cheeses by grating up a mixture of Parmesan, Mozzarella and Havarti. I also used fresh garlic in place of the garlic powder.

Roasted Yam and Red Lentil Curry Soup

This soup started off as an idea and quickly morphed into a really great recipe. I think I changed direction about three times while making this soup. I realized that one yam was not going to make a very substantial recipe so I decided to add one cup of red lentils simply because that's all I could think of at the time. I'm glad I did however as it turned out really good in the end.

Work has been very busy for me lately so Mike has stepped up to act as head chef in our kitchen for the past couple of weeks. I would have overdosed on grilled cheese sandwiches if it weren't for him. During this time, I have witnessed Mike doing some very comical things that I absolutely must share with you! I wish I had some of these moments on video:

Recap 1) Mike is broiling bread on parchment paper, bread is still not browning so Mike takes things into his own hands... Mike is holding pan closer to broiler... parchment catches fire! Lyndsay can't stop giggling because Mike is now blowing out flames!

Recap 2) Lyndsay and Mike are planning on making a quick puff pastry tart with roasted tomatoes and goat cheese....Mike notices puff pastry is frozen in freezer... he quickly finds a solution when spotting a notation on the box which states that you can defrost in microwave for 2 minutes on low...Mike forgets to change temp to low an instead of defrosting he actually melts the dough...Lyndsay having a giggle fit but trying to be supportive at the same time.... Mike on his way out the door to buy more puff pastry!

Recap 3) Mike is making no stir risotto. He has read about this concept in "Cooks Illustrated" and wants to wow Lyndsay with this new revelation! Mike has everything in place and everything seems to be going well. He has now added the liquid to the arborio rice, stirred once as directed and covered with lid. Mike is now sitting down with Lyndsay filling her in on how he is about to wow her with this very simple risotto recipe in hopes that she will never have to complain again about the labors of making risotto... Lyndsay notes that something is burning... Mike also notices this.... Mike checks on risotto which appears to be burning to the bottom of the pan... so much for no stirring! *I must note that this turned out to be one of the best risottos I have ever had, I think Mike just needed to turn the heat down as he was using a dutch oven.

• 1 large yam, diced
• 6 cloves garlic
• fresh ground salt and pepper
• 1 large sweet onion
• 2 celery stalks, diced
• 1 apple, cored and diced
• 2 tsp curry powder
• 1/2 tsp coriander
• 1/2 tsp tumeric
• 1.2 tsp cumin
• 1 cup red lentils
• 4 cups vegetable broth

1. Toss diced yam and garlic cloves with a enough olive oil to coat and pour into a large roasting pan. Sprinkle lightly with fresh ground salt and pepper. Bake at 400° until fork tender, about 20 minutes.
2. Meanwhile, in a large dutch oven, saute onion and celery in 1 tablespoon of butter until the onion begins to caramelize, about 10-15 minutes (use medium heat otherwise you will burn the onion instead of caramelizing). Add the diced apple during the last 5 minutes of cooking.
3. Stir in curry powder, coriander, turmeric, cumin and lentils and cook stirring constantly for one minute. Scrape in yam and any bits stuck to the roasting pan and immediately pour in broth, bring to a boil. Reduce heat to a simmer and cook uncovered for about 30 minutes.
4. Puree soup with a hand held blender. I would also recommend straining this soup through a fine mesh strainer or by using a food mill as I did. Add water if the consistency of your soup is too thick and salt to taste.
5. Serve soup with Naan bread and toasted pumpkin seeds.

Note: This soup would also be nice with the addition of coconut milk.

Barley Stuffed Cabbage Rolls

Well friends, I have been revisiting quite a few of my favorite recipes recently so have not had too many new ideas to post. However I did try out this new cabbage roll recipe that I was able to spice up and turn into a recipe worth keeping.

I don’t come across too many recipes that require pot barley so I was eager to see how this would turn out. I might suggest adding some grated carrot or replacing the scallions with a diced medium onion to increase the flavor. Also if you do not partially drain the tomatoes you are going to have a soupy mess like I did!

The easiest method I have found for removing cabbage leaves is to cut out the butt of the cabbage and to steam the head in boiling water and gently remove each leave with a pair of tongs.

• 12 medium cabbage leaves
• 4 cups water
• 1/2 cup pearl barley
• 2 tbsp chopped Italian parsley
• 2 garlic cloves, minced
• 4 cups canned diced tomatoes, partially drained
• 4 tbsp red wine vinegar
• 1/2 tsp dried oregano and basil
• 1 large zucchini, diced
• 3 scallions, sliced
• 1 cup cottage cheese
• 1 cup mozzarella cheese, grated (optional)
• 1/2 cup Parmesan, grated
• 1 tbsp brown sugar
• fresh ground salt and pepper

1. Bring the measured water to a boil in a medium pot. Add the barley, cover and simmer for 45 minutes, until the liquid has been absorbed.
2. Meanwhile, preheat the oven to 375°. Place two cups of tomatoes, garlic, 1tbsp parsley, vinegar, oregano and basil into a food processor and process until smooth.
3. Heat 1 tbsp grapeseed oil in a large frying pan. Add the zucchini and the remaining parsley and cook, stirring frequently, for 3 minutes. Add the scallions and cook briefly, then add the tomato puree mixture. Cook until heated through.
4. Add the cooked barley to the tomato and zucchini mixture and season to taste with salt and pepper. Remove from heat.
5. Lightly brush a baking dish with oil. Place a few teaspoons of cottage cheese onto a cabbage leaf followed by a spoonful of the barley mixture and finish off with a sprinkle of mozzarella cheese. Tuck in sides and roll up and place seam down in baking dish. Repeat with remaining cabbage leaves.
6. Sprinkle the brown sugar over the cabbage rolls and pour remaining tomatoes on top and sprinkle with Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for another 5-10 minutes or until cheese has melted.

Meat and Potatoes

I am often asked If I ever crave meat or more specifically a nice, juicy steak. The answer to that question is YES! I know I might be looked down upon in the vegetarian community for saying this but I feel that life is too short to deprive yourself from what your body is asking for. My blog is based on the premise that anyone and everyone can cook vegetarian dishes on a daily basis. You don't need to have a vegetarian friend show up for dinner to finally embrace a meal without meat. I think that incorporating more vegetarian dishes into your week not only makes for a healthier lifestyle but a healthier planet. Since I have embraced vegetarian cooking I find myself craving meat less and craving some of my favorite vegetarian recipes more and more often. With that said I will admit that when I can't seem to get steak of my mind I will go ahead and eat that steak (feel bad about it) and carry on with life! I consider myself to be mostly vegetarian since 93% of the food I eat does not include meat.

I titled this post "Meat and Potatoes" because that's exactly what this dish poses as. The patties are actually chickpea patties from my favorite cookbook "Veganomicon" drizzled with an outstanding mushroom gravy which I have provided below and completed with a side of parmesan garlic roasted potatoes. I recommend baking not frying the patties as I have tried both methods and find the baked version to be far better then the fried.

Mushroom Gravy

• 1 cup vegetable broth
• 2 tbsp flour
• 1 shallot, finely diced
• 2 cups cremini mushrooms, thinly sliced
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• pinch of freshly ground salt and pepper
• 2 tbsp cooking sherry

1. Mix the flour into the broth until dissolved and set aside.
2. Heat 1 tbsp grapeseed oil in a medium frying pan over medium-high heat.
3. Sauté shallot in frying pan, until translucent. Add the mushrooms and sauté until tender.
4. Add the garlic, thyme, sage, salt and pepper and sauté for another minute.
5. Deglaze the pan with sherry and cook until most of the liquid has evaporated. 
6. Stir in broth and turn down heat to medium and cook until sauce thickens, about 5 minutes.

Rustic Tomato Tarts

These tarts are addictive! We were first treated to these tarts by our good friends Rachel and Stu who always impress us with super yummy vegetarian dishes. This is yet another recipe from the "White Water Cooks - At Home" by Shelley Adams so you will have to borrow or purchase the recipe book to try out this recipe. I will however reveal that this recipe includes tomatoes, goat cheese, fresh basil and Parmesan on a tart that is by no means healthy - consisting largely of butter, sour cream, flour and cornmeal for an added crunch factor. But oh so yummy!

I highly recommend this recipe if you are looking for an impressive but easy appetizer or paired with a mixed green salad and a chilled glass of your favorite white wine! Now that asparagus is coming into season I am committed to trying this tart with asparagus and fontina as recommended by Shelley.

Winter Chestnut Stew

This one is for you Frank!

I finally got around to making this recipe. I have been eying it up for quite some time. I have never found vegetable stews to be very gratifying but this one intrigued me because I figured the chestnuts would be the missing ingredient. Turns out I was right! I am happy to report that my first experience with chestnuts has been a positive one. They have a really nice texture and a slightly sweet, nutty flavor that perfectly complements root vegetables.

Next time I make this stew however I intend to pump up the vegetables and flavor by adding some parsnips, turnips, carrots, celery and perhaps a splash of Worcestershire or at the very least soy sauce to pump up the umami flavor. The addition of the roasted garlic is a must.

Roasted Red Pepper and Fire Roasted Tomato Soup

Cozy is the word that comes to mind when I think of this time of year. The shortened days and occasional snow or rain fall entices me to waste little time getting home. All I want to do is snuggle up and be cozy! I don't know what cozy means to you but to me it means wrapping up in warmth both inside and out. A warm blanket and cup of tea come to mind.

I also like this time of year because I feel like I can get away with my second favorite thing...engrossing myself in a good book. I often feel guilty about the amount of time I spend reading. I know I should probably exercise more or at least do something productive! But I just can't help myself. I love, love, love to escape into books. I'm a bit of a type cast when I comes to the bookworm stereotype.

So anyways, back to my number one favorite thing. Since soup is a nice cozy food I find myself making a pot about twice a week these days. I ended up adapting the original recipe to the point that I can proudly and confidently call this recipe my own. I have to say this is one of the most pleasing soups I have had in a long time. The sweet flavor of the roasted red peppers paired with the smokey flavor of the fire roasted tomatoes makes for perfect harmony.

• 1 carrot, peeled and chopped
• 1 shallot, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• one 14 1/2 ounce can fire roasted diced tomatoes
• one 14 1/2 ounce can diced tomatoes
• 4 red bell peppers roasted, skins peeled off and chopped or one 17 ounce jar roasted red peppers
• 2 cups V8 juice
• 3/4 cup heavy cream
• salt and pepper to taste

1. Heat 2 tbsp grapeseed oil in a large dutch oven over medium-high heat. Add the carrot, shallot, onion, and garlic. Cook for 5-6 minutes, until the carrots have softened slightly and the onion is translucent.
2. Add the tomatoes and their juice, roasted red peppers, and V8 juice; bring to a boil, lower the heat, and simmer, uncovered, for 15 minutes.
3. Turn off the heat, stir in the cream.
4. Working in batches, transfer the soup to a blender and puree until smooth. Strain soup through a fine mesh strainer if you prefer a smoother soup or leave as is for a rustic consistency. Stir in salt and pepper.
5. Serve with garlic croutons or toasted bread.

Roasted Spaghetti Squash with Tofu Tahini Patties & Marinara Sauce

Liquid Gold, a.k.a. a rich, buttery, oaky Chardonnay is my wine of choice. I have found it increasingly hard to find a reasonably priced Chardonnay with that particular flavor. So we have resorted to wine making. Of course when I say we  are wine making, I mean we went to a wine making store, picked out a wine that promised our preferred flavor and reported back for bottling 7 weeks later. It's quite a nice surprise when they call to let you know your wine is ready, especially since you have forgotten about it by this time!

I am by no means a wine connoisseur so when I say that I was very surprised by how good our wine turned out, don't think I have a lot of experience under my belt! If you enjoy wine and are looking for a specific flavor for the fraction of the cost of commercially bottled wine this is a good option. The shop we went to even offered to buy a bottle Mike's favorite red wine and specialize a kit to match the flavoring.

I found this recipe in the new Canadian Living cookbook called "The Vegetarian Collection". I have always found Canadian Living to be a good place to find recipes but I must say I am especially impressed by this cookbook. You don't have to be a vegetarian to enjoy these recipes!

• 1 Spaghetti Squash
• 3 tbsp grapeseed oil
• 1 medium onion, chopped
• 1/2 cup grated carrot
• 2 cloves garlic, minced
• 1/4 tsp ground cumin
• pinch cayenne pepper
• 1 pkg extra-firm tofu, drained
• 3 tbsp tahini
• 1/4 cup chopped Italian parsley
• 1/2 cup bread crumbs
• 2 tbsp lemon juice
• 1/4 tsp fresh ground salt & pepper
• marinara sauce

1. Halve and seed squash. Bake cut side down on a greased baking sheet in 400° oven until flesh is tender when pierced, about 1 hour. 
2. Meanwhile, heat 1 tbsp of grapeseed oil in a skillet and fry onion, carrot, garlic, cumin and cayenne, stirring occasionally, until onion is softened, about 5 mins.
3. In food processor, puree tofu with tahini. Add onion mixture, parsley, bread crumbs, lemon juice, salt and pepper; pulse to combine. Form into 12 1/2 inch thick patties.
4. Heat up marinara sauce over medium-low heat (or make from scratch if you don't have some handy).
5. Heat half of the remaining oil in a large nonstick skillet over medium heat; fry half of the patties, turning once, until golden, about 6 minutes. Repeat with remaining oil and patties.
6. Using a fork, scrape strands into bowl; stir in half each of the salt and pepper. 
7. Serve patties on top of spaghetti squash and marinara sauce. Garnish with Parmesan or Italian parsley if you are vegan.

Three-Cheese Rotollo with White Sauce

I find that the impeding darkness and shortened days draw Mike and I to carbohydrates and hibernation. Now to find a way to avoid making so many cheesy past dishes!

In the meantime here is a super yummy cheesy pasta dish from the October 2010 issue of Canadian Living. I don't believe I made any changes to this recipe. But I would like to recommend some ways to add some extra vitamins to this dish. You could include a layer of pureed pumpkin, squash, chopped steamed broccoli, or wilted and chopped spinach.

Since I started my new job last Monday, I have been adapting to a new routine. I am finding that because I have a longer work day combined with a longer commute (walk) to work, I have less time to cook and even lesser time to blog. In light of these changes in my daily routine I find myself a little more organized by planning meals in advance and leaning on my kitchen co-pilot (Mike). No more lengthy complicated recipes on weekdays! I will have to leave those for the weekends form now one....

One more note before I sign off...you may notice the quality of our pictures go down hill due to the lack of natural light in the Fall and Winter seasons.

Mushroom and Spinach Quiche with Shredded Potatoe Crust

I think the most intriguing concept for this recipe, was the use of shredded potato in place of the traditional pastry crust. I have to admit I had my doubts. I actually completely expected this recipe to fail. But I was delightfully surprised with how the crust held up and how the meal sort of came together.
I skipped a step by pressing the potato mixture into the pie plate and simply baked for 20 minutes instead of cooking in the skillet, 10 minuets each side. I also used 4 eggs instead of 2 eggs and 2 egg whites.

You will definitely need to serve this quiche with something to off set the heaviness of the potatoes. A salad or some steamed veggies would be perfect companions. I had a bowl full of cherry tomatoes so I quartered those and served with some fresh ground sea salt and pepper.

Cauliflower, Pea and Red Lentil Dahl

Oh Summer where art thou? Must you leave so soon? You leave us with a dreary cloud so full of relentless rain that one can hardly imagine what it was like to have such warmth and cheer that only you can tame.

When the weather changes so does the selection of local produce. I can't say I am one to complain as I find myself looking forward to trying out some of the recipes I have been saving for the change in season. The big bins of colorful squash remind me of the beautiful colors of Autumn leaves. Did I ever tell you that Autumn is my favorite season? I have already expressed how I find peace with rain so you can imagine how I feel about the cozy feeling associated with all things Autumn! There is something about this season that makes you want to wrap yourself up in a scarf and wool jacket and jump into a pile of leaves like we all did growing up! I fondly remember running through groves of Autumn colored trees with my little brother trailing behind; our heads held high as the leaves sailed around us.

Weather aside, what's for dinner? Well since the book I am currently reading is set partially in India (no it's not Eat, Pray, Love...I read that a few weeks ago) and refers to authentic vegetarian curries and dahls I was inspired to cook up a dahl myself. I have included a recipe for the curry powder I whipped up for this dish in an attempt to make this more authentic.

Note: Use the back of a spoon to peel ginger. I learned this nifty trick at a cooking class at the French Mint. Also, be sure to have all your ingredients ready to go before you start cooking!

Curry Powder

• 1 tbsp corriander seeds
• 1 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp whole cloves
• 1/4 tsp mustard seeds
• 1 1/2 tsp cardamon seeds
• 1 1/2 tsp whole black peppercorns
• 1/4 tsp red chili flakes
• 1 1/2 tsp turmeric

1. Toast whole spices in a pan over medium heat for a few minutes or until spices become fragrant. 
2. Pulse toasted seeds in a clean coffee grinder until you have achieved a fine powder.
3. Pour into a small dish and stir in turmeric.

 Dahl

• 1 large onion, diced
• 2 shallots, finely chopped
• 1 serrano pepper, finely minced
• 1 inch piece of ginger, peeled and grated
• 2 cloves garlic, minced
• 1 large potato, diced
• curry powder (use the entire yield from the recipe above)
• 1 1/2 cups red lentils
• 4 cups vegetable broth
• 3 kaffir leaves 
• 1 small cauliflower or half of a medium head, sliced into small florets (about 2 cups)
• 1 cup peas
• 2 tbsp chopped fresh cilantro
• juice of 1 lime
• 1 tsp kosher salt

1. Heat 3 tbsp of peanut oil in a large pot over medium heat. Saute onion and shallots until tender and translucent, about 5 to 7 minutes. Add grated ginger and serrano pepper, and saute for another minute. Add curry powder and garlic and cook for 30 seconds stirring constantly.
2. Stir in potatoes, broth, lentils and kaffir leaves. Cover pot and raise heat to high, boil for 1 minute. Stir, and lower heat to a simmer and cook covered for 10 minutes.
3. Add cauliflower, stirring to coat with lentils. Add more water as needed. Cover and cook for another 15 minutes. Stir in peas and cook for 5 more minutes until cauliflower becomes tender (but not mushy).
4. Remove from heat and stir in cilantro, lime juice and salt to taste.
5. Serve over brown basmati rice or with a side of naan.

Zucchini and Tomato Puff Pastry Tart

There is a part of me that cringes when I step outside my front door, only to be greeted by the rain. A part of me that wants nothing more then to walk back into the warmth and comfort of my home. But there is another part of me that finds a therapeutic property to rain. This part of me wants to experience the drip, drip, drip of rain falling on every surface I see. Sometimes I think that the only time my mind is ever truly silent is when it is simply listening to the rain. If you can for even a moment stop the noise in your head you will be amazed by how comforting the sound of rain can be. To think that rain is not only nourishing your soul, but that of every living thing in the world around you is both a warm and comforting thought.

This coming from someone who often starts her posts off with a complaint about the weather! I have decided to embrace the changing season by taking some of my favorite summer vegetables and pairing them with puff pastry which is not ideal to bake in hot weather therefore making it perfect for a rainy day such as today!

I have to admit that I sort of cheated on this recipe by not making my own puff pastry. If it weren't a weekday and if I wasn't feeling under the weather I would have attempted it myself. You can manipulate this recipe to incorporate your preferred combination of vegetables and cheese. I think I am going to try a caramelized onion tart next time!

• I pkg puff pastry
• 4 vine ripened tomatoes, sliced
• 1 large zucchini, sliced into rounds
• 1/2 cup Asiago cheese
• 1/2 cup Feta cheese
• 1/2 tsp dried oregano
• fresh ground salt and pepper

1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper. 


2. On a floured work surface, roll out puff pastry into a rectangle 10 by 12 inches wide and 1/8 inch thick. Transfer the dough to the prepared baking sheet. 
3. Spread the Asiago cheese over the surface of the dough. Top with zucchini and tomato slices to within 1 inch of dough edge and finish off with feta, oregano, salt and pepper.
4. Bake for 15-20 minutes or until pastry turns golden brown. Cool for 5-10 minutes before serving.

Baked Tofu Parmigiana

For those of you that have been following my blog since the very beginning you will probably recognize this recipe. As I mentioned a few months ago I am working on updating and improving the pictures and recipes on my blog. So here it is again!

This recipe gets better every time I make it! It's super easy and comes very close to the much loved chicken parmigiana. I fool Mike by serving this slightly different every time I make it. For example you can use different cheeses and serve over rice, pasta or oven toasted  bread. This time around I served over orzo.

• 3/4 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tsp dried oregano, divided
• salt and pepper to taste
• 1/4 cup all purpose flour
• 1 egg beaten with 2 tbsp cold water
  
• 1 lb extra firm tofu
• 1 15 oz. can tomato sauce (no salt added)
• 1 tsp dried basil
• 2 garlic cloves, minced
• 1 cup shredded mozzarella cheese

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper. 
2. Heat olive oil in a medium skillet over medium heat. 
   
3. Slice tofu into 1/4 inch thick slices and begin the following process, one piece at a time: coat tofu with flour then dredge in egg and finish by pressing into bread crumb mixture turning to coat all sides.
4. Cook tofu slices in skillet until brown on both sides. Set finished pieces on plate until all the tofu has been breaded.
   
5. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an rectangle baking dish. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan.
6. Bake at 400° for 20 minutes. Serve over rice or pasta with garlic bread and a side salad.

Mikey's Fajitas

I understand that to some cooking and baking is a chore, and although necessary it can be very cumbersome to prepare meals when you have little time to do so. I know that one day I may be faced with the same challenges as a working mother.

However, I think it is possible to change your perspective of cooking and transform it from a chore to an interactive family experience. I think it’s a great opportunity to engage in active family time opposed to inactive family time. I don’t know when family time became TV time but I think my generation and even the generation one step ahead of me has a responsibility to change this. We live in a time where we don’t have to work together to keep a homestead like the pioneers did. But I think we are missing out on a very important communal component living by today’s conveniences (ordering in or picking up food to go). Although necessary at times I think that if you all work together there is no reason why you can’t commit to making dinner as a family a few times a week.

Of course the opposing argument is that it is often faster and easier for the most experienced cook to make a meal without extra hands on deck. Although I agree I am up for the challenge of working and teaching others so that I am not the only one that can whip up dinner every day. We don’t live in the 60’s anymore people and we are not house wives! Why can’t your children help rinse and spin dry lettuce while you chop up the veggies? And why can’t your spouse make the dressing?

This recipe was created by Mike and approved by Lyndsay!

• 1 bell pepper, cut into strips
• 2 cups white or cremini mushrooms, cut into quarters or 1/8ths if large
• 1 medium onion, cut into large chunks
• kernels from one cob of corn
• 1 carrot – julienned
• 2 cups fresh spinach (washed and spun dry)
• 1/2 cup crumbled feta
• 4-6 tortilla shells

Sauce

• 3 cloves garlic, minced
• 1.5 tbsp chili powder
• 1 tbsp cumin powder
• 1.25 tbsp oregano
• 2 tbsp fresh cilantro, chopped
• 1/2 lime juice
• 1/4 cup grapeseed oil
• 2 oz water or more for liquid consistency

1. Stir together all ingredients for the sauce.
2. Combine all vegetables in a bowl and stir in the sauce.
3. Heat a large skillet over medium heat. Add veggies to the pan and sauté until onions turn translucent.
4. Warm tortillas in oven on LO broil for about 2 minutes each side. Careful not to crisp them.
5. Assemble fajitas starting with spinach followed by sautéed vegetables and finishing with feta.

Lentil and Bulgur Soup

I recently realized that I was a major contributing factor to the rising heat inside our suite. I thought the look on Mike's face when he came home to find me baking bread and making soup would be one of admiration.....but instead I received a look of puzzlement followed by "Hi hun...uh, why are you making soup when it's 30° outside?" Honestly I don't think I ever stopped to think that maybe I should be testing Martha Stewart's summer recipes instead of the fall ones! Either way, I'm going to go ahead and post this recipe from the March 2010 issue of Martha Stewart Living with a commitment to finding more recipes that require less heat and more chill!

• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 shallot, thinly sliced
• 6 cups water
• 1 cup green lentils, rinsed and picked over
• 1/2 cup bulgur
• 2-3 tbsp red wine vinegar
• fresh ground pepper and sea salt

1. Heat oil in medium saucepan over medium heat. Cook carrot, celery and shallot until tender, about 6 minutes. Add water and lentils and bring to a boil. Reduce heat and simmer partially covered until lentils are tender, about 20 minutes.
2. Stir in bulgur and cook partially covered until bulgur is tender, about 5 minutes.
3. Stir in vinegar, salt and pepper to taste.
4. Serve soup with Parmesan cheese and a drizzle of olive oil.

Quinoa and Buckwheat Burritos

If you don’t currently have plans for this upcoming weekend I have a wonderful outdoor proposition for those of you living in or around Victoria, BC. The Organics Island Festival which is apparently Canada’s largest outdoor green festival is being held at Glendale Farms on July 10 and 11th. I’m very excited about the opportunity to sample organic and fair trade food and beverages from over 40 food and drink vendors. Not to mention the large array of vendors providing locally farmed produce and packaged goods. If nothing else it’s a good reason to get outside on a sunny day!

Speaking of food...here is a variation of the Taco Salad I made not too long ago. Simply warm some tortilla shells and fill with a few spoonfuls of quinoa-buckwheat mixture and your preferred veggies and cheese. Roll up and serve with salsa and sour cream if desired.

Note: Omit the cheese to make this recipe vegan.

Rice noodles with Coconut Curry Sauce and Roasted Cauliflower

Home sweet home! Hope you all enjoyed your Canada Day festivities or at least the day off.... We walked to the inner harbor last night to see the fireworks. One thing I love about living so close to downtown is being able to arrive at the last minute and completely avoid the whole parking frenzy. I think I can count on one hand all the times I have had to park in downtown Victoria since I moved here 5 years ago.

Seattle was a lot of fun. The market was beautiful with all the local produce and fresh cut flowers. I will point out a few very important things that friends and family forgot to mention when filling me in on their own Seattle trips. Hills... lots of them. For two people who are used to walking everywhere in Victoria we were completely uninformed of the mountain we would have to climb to get to our hotel! The high rises appear monstrous from sea level - partly because they are and partly because they are at the top of a mountain (okay, I'm exaggerating a bit)! Secondly, Seattle is not in fact sleepless. By the time we arrived on Sunday everything was closed! I was also surprised at how few restaurants were open late for those people looking for a late meal. Lastly, wine is cheaper then juice and bottled water!

Mike and I ventured out of Belltown for 30 minutes up hill so I could see what Trader Joe's was all about. I believe Mike was being strategic by not telling me just how far it was and refusing to answer to my whiny "are we there yet?" and instead distracting me with delicious homemade ice cream in a freshly made waffle cone. It was all worth it in the end. Trader Joe's is everything that my fellow food bloggers hype it up to be. It sure is nice to own a bottle of "real" balsamic vinegar that doesn't run the same price as a bottle of wine. The concept of a store selling mostly organic products without the hefty additional fees is absolutely genius.

Anyways, I'm glad to be back home cooking again. I was about ready to ask the chef in our last restaurant if I could help chop some vegetables! Here is a very, very easy recipe to whip up when you have nothing in your fridge. I sort of made this recipe up on the fly so you should alter it as you see fit. Also you can use any roasted vegetable you like or not at all.

• 1 head cauliflower, cut into florets
• grapeseed oil
• 1 tsp mustard seeds
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 can coconut milk
• 1 14 oz can tomato sauce
• 1 tsp sugar
• 1 heaping tbsp curry paste (or more until you reach desired taste)
• 3 keffir leaves
• 1/4 cup chopped cilantro
• rice noodles

1. Preheat oven to 400°. Arrange cauliflower florets on a baking dish and drizzle with about 1-2 tbsp olive oil and sprinkle with fresh ground pepper and salt. Roast in oven for about 40 minutes.
2. When cauliflower has baked for about 20 minutes, begin your sauce by heating up a medium sauce pan with 1-2 tbsp grapeseed oil. Stir mustard seeds into the oil and let them cook until they begin to pop. Add the onion and cook until they begin to turn translucent. Stir in the garlic and cook for one more minute. Pour in coconut milk, tomato sauce, sugar, curry paste and keffir leaves. Bring to boil and reduce heat to simmer for about 10 minutes. Add water if sauce becomes too thick. Season with salt and pepper to taste. 
3. Serve over a bed of rice noodles and roasted cauliflower and top with cilantro. You could also squeeze some lemon juice over top to cut down on the acidity of the tomato sauce. 

Spaghetti with Eggplant Sauce

There are very few things that we ourselves can control in our lives. You can complain about the nagging things in your life, like the pot hole at the end of your street or rain during your week off. A traffic accident when you're already late or a group of over friendly seagulls that have taken it upon themselves to serenade you when you want nothing more than you're precious allotted sleep! I could go on but I won't because I'm starting to sound like an Alanis Morissette song!

It's not so bad really. I mean for all the things we can't control we always find a way around them. And when it all comes down to it we have the reins on some of the things that matter most in our lives. Like food. Without it we would no survive. Which is why we are lucky to live in a country with an overwhelming array of food choices. We have no excuse for not eating healthy wholesome foods. What you put into your body is one of the most important things you can control in your life.

It's easier then you think to turn a much loved dish into a healthy dish. Especially if you try to keep your processed foods to a minimum and cook with as much fresh, local and organic produce as possible. Little things like using whole wheat or brown rice pasta instead of white flour pasta and adding fresh chopped spinach before serving with a side of salad instead of bread. You will find yourself missing your bread and white pasta for the first while but will quickly adjust and possibly even acquire a taste for your new substitutes. Plus think of all the benefits you gain from the vitamin rich foods you are now consuming on a regular basis.

Spaghetti is a staple in our household. We quickly learned that it is not only very easy to omit meat in pasta dishes but quite satisfying to discover a whole new palate of wonderful flavors that were previously masked by the overpowering flavor of meat. Vegetables offer so many sweet and savory flavors that can easily be altered by different cooking methods. For this dish I simply made a quick marinara sauce combined with my eggplant meatball recipe without forming the meatballs as I wanted a ground meat texture. I also roasted the eggplant instead of sauteing as I wanted a hands free method of cooking the eggplant while I whipped up my marinara sauce. I served this dish over a bed of whole wheat spaghetti and chopped spinach topped with sauteed corn and shallots with a sprinkling of smoked Gouda. I used fresh corn instead of frozen because it's currently in season. Simply shred off the kernels using a large knife cutting in a downward motion.

Note: The first corn of the season is almost always the sweetest!

Leek Soup

It's amazing how quickly a good day can turn into a bad day. Sometimes it's the little things that make for a bad day. Like misplacing your keys or forgetting your lunch at home. Today it was the news that our new Subaru had been victim to a hit and run. Once I get over the shock that our four day old car is no longer the beautiful shiny car we couldn't wait to call our own, and realize that these things not only happen but they can happen to you. I think I will be thankful that no one was hurt and that it is just a car which can be fixed. And as I listened to the many similar experiences around my office I realized that this is all part of growing up!

I initially felt like sulking this evening instead of making dinner. Then my tummy started to grumble and I realized my time was better spent making something comforting to eat, while taking advantage of the therapeutic benefits of doing something you love.

Since I have my homemade vegetable stock on hand and couldn't resist buying an armful of local leeks (which were awkwardly taking up space in my already cramped fridge) I decided to put some of my new soup making skills to the test and whip up a pot of leek soup!

I must take a moment to enlighten those of you that don't already know this little secret. In order to obtain a very smooth melt in your mouth consistency for cream soups you must strain the entire finished product through a sieve. Thus, resulting in a beautiful creamy soup that will instantly turn you into a soup snob!

• 4 large leeks, white and light green parts halved lengthwise and sliced thin (about 6 cups)
• 4 cups vegetable broth
• 2 tbsp unsalted butter
• 2 tbsp grape seed oil
• 1 medium onion, chopped
• kosher salt
• 1 large russet potato, peeled, and cut into 1/4-inch cubes
• 1 bay leaf
• 1 4-inch sprig fresh thyme
• freshly ground black pepper

1. Heat butter and olive oil in a dutch oven over medium heat. Stir in sliced leeks, onion and 1 tsp kosher salt. Reduce heat to low and cook, stirring often until leeks and onions are soft about 10 minutes.
2. Increase heat to high, stir in vegetable stock, potato, bay leaf and thyme and bring to a boil. Reduce heat to low and simmer until potatos are tender about 10 minutes.
3. Remove bay leaf and thyme sprig. Puree soup in two batches in a blender or food processor, or in the pot using an immersion blender. Return pureed soup to dutch oven. 
4. Strain soup through a fine mesh sieve into another pot using the back of a ladle to push any liquid through. Compost the remaining pulp. Bring the strained soup to a simmer. Season to taste with kosher salt and fresh ground pepper. Garnish, if desired, with chopped chives, scallions or croutons. I reserved some leeks to sauté for my garnish.

Yellow Split Pea Dhal

As an aspiring home cook I am yet to learn the secret to a really good curry. I can admit without shame that all my curries not only taste the same (inspite of using different spices) but tend to lean to the bland side of the flavor scale. I am beginning to learn the importance of knowing the fundamentals of cooking and how the in-between steps are what makes for a truly mouth watering, full flavor meal.

Unlike many hobbies or tasks we perform on a daily basis cooking is one of the few that enables you to actively appreciate every step of the way. You have the opportunity to engage in all the human senses: sight, hearing, taste, smell and touch. Next time you are cooking try to engage each one of these senses and you will begin to notice all the beautiful colors and wonderful aromas. Most importantly you will learn to cook by taste and not by measurement. I believe this is where I fall short. A good home cook does not need to follow a recipe but instead uses it as inspiration, while allowing the senses to tell you what you need to do next.

I am constantly fascinated by some of the cooking tips and techniques I learn from cook books and more recently from my fundamental cooking classes at the French Mint - which I highly recommend. I have never given my spice shelf much thought other than to take note of which ones are running low. So here is a tip that might inspire all of you to label and replace old spices in hopes of a simple improvement in the flavor of your cooking. Always store your spices in airtight containers in a cool, dry, dark place. Also, you will want to label your spice containers with the date they were opened or filled with fresh spices, as the recommended lifespan is 6 months for ground or flaked spices and 12 months for whole spices.

As most of you know, curry powder is a blend of many different spices and can be made easily at home. In fact you can be assured that your home made blend of curry powder will have more flavor then the store bought variety as you will know your spices are not only fresh but quality. I have outlined a recipe for curry powder that you can use as a base in developing your own preferred curry blend.

Final tips in closing; let your taste buds help you to develop your curry (always keep a taste spoon near by). Be patient and let the flavors mingle; curry is always most flavorful on the second day. And last but not least, take the time to enjoy the delicious aroma wafting through your kitchen.

Curry Powder

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon mustard seeds
• 1 tablespoon cardamom seeds
• 1 tablespoon whole black peppercorns
• 2 dried red chiles, broken in pieces, seeds discarded
• 1 tablespoon turmeric

1. Toast the whole spices and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent burning. Toast for a couple of minutes until the spices smell fragrant. 
2. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. (Yield: about 1/2 cup) 

Yellow Split Pea Dhal

Note: I soaked my split peas for 8 hours prior to cooking.