I don't think it's any surprise that I love cooking. I've made a few stellar dishes lately that I couldn't help taking photos of, so I though it would be appropriate that I share.
First, here's a one-off. Something I would make again, but is totally an "occasion" dish. I made this caramelized honey nut and seed tart for Thanksgiving:
I followed this Bon Appetit recipe. It was amazing! It was very rich and reminded me of a nutty granola bar. I want to make it again soon - if only we had the occasion for it! Maybe Christmas?
Since winter is coming, we've been craving comfort food hard. French onion soup is one dish that Pat especially loves but feels pretty decadent - something you'd order at a nice restaurant and that's about it. I've made it once or twice before, and it's actually pretty easy! There's no reason not to give it a more regular rotation in our winter menus. It has a short list of ingredients and the time invested is totally worth it!
I mostly followed the Smitten Kitchen's recipe, but when I added the broth I found it to be a bit sparse in the onion department. So I quickly sliced 3 more onions and sauted them until soft. I added them in and also included a pinch of fresh thyme sprigs for the last 15min of simmering (fishing the sprigs out before serving). This was absolutely wonderful!
Now I'm going to share two of my favourite quick dinners - I always make enough to have leftovers for lunch the next day.
First is my version of a grains and roasted veggies bowl:
Here's the step-by-step:
1. Roast your favourite veggies. This time, I cubed potatoes, carrots, parsnips and red onion, tossing them with olive oil, salt, pepper and Italian herbs, and roasted them for 30-40min at 450F, until they were soft.
2. Meanwhile, cook the grains. This time I mixed quinoa, farro and kashi (2:1:1). Try to choose grains with similar cooking times or cook them separately (or add one at a time). I usually cook my grains in chicken broth to give them a bit more flavour. Cook until all liquid is absorbed.
3. Mixed cooked grains and roasted veggies. Add olive oil, lemon juice, salt and pepper to taste.
This makes a great leftover lunch. I usually eat the leftovers cold, but since the flavours are a bit dulled when chilled, I add a touch more acidity (lemon juice) in the morning when I'm packing it all up.
Lastly, here's a version of my quick and easy pasta dish (that I actually made for dinner tonight):
When I'm feeling lazy (or my fridge is getting sparse), I make a variation of this pasta dish. Use whatever veggies (fresh or jarred or canned) you have on hand.
1. Cook pasta.
2. When there's only a few minutes left for the pasta, add broccoli (florets plus the peeled and sliced stems) to the simmering water.
3. Meanwhile, saute half of a sliced onion and two chopped garlic cloves in plenty of olive oil, until soft.
4. Slice approximately one and a half roasted red pepper (out of a jar - whatever I had leftover from a previous dish), reserving liquid. Similarly, chop a jar of artichoke hearts (almost full, like the peppers), reserving juice.
5. Drain pasta and broccoli and return to pan. Add onion, garlic, peppers and artichoke.
6. Add a couple of tablespoons of each of the reserved liquids (peppers and artichoke) and olive oil, lemon juice, white wine vinegar, salt and pepper to taste. Add in the leaves of 4-6 sprigs of fresh thyme.
I was so pleased with how this turned out! I'll probably sprinkle this with a touch more lemon juice tomorrow morning before heading to work since I'll likely eat this cold, just like the grains. There's nothing better than a two-meals-for-one supper!
What have you been cooking lately?
First, here's a one-off. Something I would make again, but is totally an "occasion" dish. I made this caramelized honey nut and seed tart for Thanksgiving:
Since winter is coming, we've been craving comfort food hard. French onion soup is one dish that Pat especially loves but feels pretty decadent - something you'd order at a nice restaurant and that's about it. I've made it once or twice before, and it's actually pretty easy! There's no reason not to give it a more regular rotation in our winter menus. It has a short list of ingredients and the time invested is totally worth it!
Now I'm going to share two of my favourite quick dinners - I always make enough to have leftovers for lunch the next day.
First is my version of a grains and roasted veggies bowl:
1. Roast your favourite veggies. This time, I cubed potatoes, carrots, parsnips and red onion, tossing them with olive oil, salt, pepper and Italian herbs, and roasted them for 30-40min at 450F, until they were soft.
2. Meanwhile, cook the grains. This time I mixed quinoa, farro and kashi (2:1:1). Try to choose grains with similar cooking times or cook them separately (or add one at a time). I usually cook my grains in chicken broth to give them a bit more flavour. Cook until all liquid is absorbed.
3. Mixed cooked grains and roasted veggies. Add olive oil, lemon juice, salt and pepper to taste.
This makes a great leftover lunch. I usually eat the leftovers cold, but since the flavours are a bit dulled when chilled, I add a touch more acidity (lemon juice) in the morning when I'm packing it all up.
Lastly, here's a version of my quick and easy pasta dish (that I actually made for dinner tonight):
1. Cook pasta.
2. When there's only a few minutes left for the pasta, add broccoli (florets plus the peeled and sliced stems) to the simmering water.
3. Meanwhile, saute half of a sliced onion and two chopped garlic cloves in plenty of olive oil, until soft.
4. Slice approximately one and a half roasted red pepper (out of a jar - whatever I had leftover from a previous dish), reserving liquid. Similarly, chop a jar of artichoke hearts (almost full, like the peppers), reserving juice.
5. Drain pasta and broccoli and return to pan. Add onion, garlic, peppers and artichoke.
6. Add a couple of tablespoons of each of the reserved liquids (peppers and artichoke) and olive oil, lemon juice, white wine vinegar, salt and pepper to taste. Add in the leaves of 4-6 sprigs of fresh thyme.
I was so pleased with how this turned out! I'll probably sprinkle this with a touch more lemon juice tomorrow morning before heading to work since I'll likely eat this cold, just like the grains. There's nothing better than a two-meals-for-one supper!
What have you been cooking lately?
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