the simple five: anchovy infused orecchiette with broccoli

Orecchiette is a uniquely disc shaped pasta that originates from Southern Italy.  Once cooked, this pasta creates little "bowls", making it ideal for light sauces, as most of the flavour is retained within the hollows of the pasta.

This recipe is an easy adaptation a traditional Italian dish, but as usual, uses only five ingredients (and easy to find ingredients).  Tuna would work well with this dish, but I chose anchovies to add flavourful depth, as the saltiness of the anchovies are balanced out with the broccoli. Anchovies are an acquired taste, but if you like food that with has a salty "bite" in flavour, this is your dish.

Enjoy!

Anchovy Infused Orecchiette with Broccoli 

(makes approximately 4-8 servings)

Ingredients

• 450g box of orecchiette pasta
• 4 tbsp olive oil
• 6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)
• 4 garlic cloves, thinly sliced
• ¼ tbsp (about ½ of a lemon, juiced)
• 1 small broccoli, cut into florets

Preparation

• Cook the orecchiette according to the package. 
• Mince/chop the anchovy.  Set aside.
• Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in saute pan/pot. 
• Add the garlic until the garlic is slightly golden. 
• Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies "dissolve" and become part of the sauce.
• Toss with the pasta.
• Add the broccoli and toss with the pasta until the broccoli is bright green.
• Season with salt, pepper or parmesan (if desired), and serve.

the good from the bad

I recently read an article about a 90 year old widow in China who had sadly lost all of her children and spouses and has lived on her own without any surviving family for the past 30 years. (read the article, here) While planning for her final days, she had a simple request when she was planning her funeral...for people to come to it.  This request was published in her local paper, and a heartwarming response ensued from readers, giving her a glimmer of happiness as they decided to spend some time with her now while she was alive, instead of waiting for her death.  .

It is a lesson I've tried to teach the kids as we go through life on dealing with the ups and downs of it. With trials and tribulations, the obstacles and disappointments that greet us only can make us stronger and help us strive for and appreciate, when the good times come.  Our son recently said that he noticed how light seems to glows brighter when it's dark, like it's showing you the path out of darkness, toward the light. Understanding this metaphor, a light seemed to really shine as he realized that sometimes he might not win a game (or a swim meet) but the lessons he learns when he doesn't win only makes winning later on, much sweeter.

It's a fine art to balance the emotions between the two and to remind ourselves that there are lessons in our mistakes.  Sometimes falling can only make you stronger, and that's where the "good" comes from the "bad".  

Bacon, Spinach and Mushroom Pasta

(makes approximately 4 servings)

This pasta has elements that are both good and "bad" for you...I tried to reduce the amount of the "bad"  (bacon) by using organic, reduced fat bacon.  The spinach provides a good balance of nutrition, and makes this dish "good".

Ingredients

• 1 cup low sodium, organic bacon, sliced (about 8 slices)
• 1 small onion, thinly sliced
• 1 cup mushrooms, sliced 
• 2 garlic cloves, finely chopped
• 1 cup spinach, chopped and removing stems
• 1 ½  cups 2% milk (or cream if you wish for a creamier sauce)
• ½ cup of grated parmesan cheese
• Pepper to taste (I don't add salt to this dish as most of it derives from the bacon and parmesan cheese, so I don't usually add to the sodium content).
• 450g pasta (penne or linguine works nice here).

Preparation

• In a cast iron skillet, sautè the onion & bacon together until the onion is translucent and the bacon is cooked.  Drain the oil/fat. (no butter is necessary in this dish as the oil from the bacon, even when drained, is enough to coat the cast iron skillet to do the job!).
• In the meantime, cook the pasta according to directions.
• Add the mushrooms and garlic and saute until the garlic is browned.
• Add the spinach, and sautè until the spinach is wilted.
• Add the milk then top with parmesan and simmer, stirring until the sauce is thickened. 
• Toss with cooked pasta.

Enjoy!

the simple five: baked sausage penne

This recipe was made on a whim.  It just so happened that I had sausages and was stumped for a quick and comforting dinner.  This five ingredient recipe took less than an hour to make.

Enjoy!

Baked Sausage Penne Pasta

Makes 6-8 Servings

Adapted from Taste of Home

Ingredients

• 454g penne (Rigatoni works too)
• 5 Mild Italian Sausage Links links, sliced (I used Whole Foods Organic Sausages, mild)
• 1 jar (750ml) spaghetti sauce...I used Neal Brother's Garlic Tomato Sauce
• ¼ cup chicken stock
• 2 cups shredded mozzarella cheese (I shredded mozzarella, gruyere, parmesan and applewood smoked-but if you want to stick with just 5 ingredients, mozzarella works great on it's own too).

Directions

• Cook penne pasta according to package directions. 
• Meanwhile, in a large pot or dutch oven, cook sausage over medium heat until no longer pink; drain the fat.
• Return to the stove and add spaghetti sauce and chicken stock.
• When pasta is cooked, drain and add to sausage/sauce mixture and toss to coat. 
• Transfer to a greased 13-in. x 9-in. baking dish
• Sprinkle with cheese. 
• Bake, uncovered, at 350° for approx. 20 minutes or until cheese is melted.

Serve.

six degrees of bacon

As vast and wide our world is, I am continually awestruck with how connected we really can be. I truly believe there really is "six degrees of separation"...that two people at opposite ends of this earth can be somehow be six or fewer acquaintances apart from each other.

Obviously with social media and it's "domino chain" effect, it's easier to "meet" people through common links on Facebook, Twitter or even Pinterest.  But I think good old fashioned travel and the ability to make fast friends, especially when crossing paths with other travellers with similar (or even polar opposite) views...can help us expand our knowledge of the global world, feeling just a little more connected, and accepting of others.

Sometimes there have been moments while watching a movie, when I'd recollect working with the person on the screen, or recall stories I've heard from others who've worked with that very person.  We used to play "Six Degrees of Kevin Bacon" on set, and oddly enough, I'd come fairly close to winning (I'm only 3 degrees away).

It's such a funny game, but it demonstrates how we really have the ability to be connected to someone out there, some how, through the relationships we have currently...or had in the past.  

These connections whether brief or long term are just part of the path to finding out who we are.   I believe there is a reason certain people are placed in our lives, and these chance meetings, more than we will ever know, have long term effects down the road. Some people challenge us to rise to the occasion.  Others are there to support and guide.  And a select few are there to give infinite and unconditional love.

This Father's Day, I hope my husband (and all the Dads in our lives) relish the day, acknowledging their role in raising amazing children who challenge, as well as guide us, to be better parents.  And I will cherish my husband's role in our life story together, giving and receiving everlasting unconditional love to me and our kids and guiding all those who know him, whether directly or six degrees away from him...to rise to the occasion and be a better person.

To all the Dads this weekend,

Happy Father's Day!

Bacon Sausage Pasta

Serves 6-8

Although our kids have really great, diverse tastes and have a international palate, one of their favourite foods is a breakfast one...specifically bacon (although sausage runs a very close second). This dish uses up left over (if we ever have any!) bacon and sausages used at breakfast or lunch.  Perfect to go with pasta and make a quick meal for dinner.

Ingredients:

• 450g penne pasta
• 6 Breakfast Sausages (or Italian Sausages of your choice), sliced.
• 6 Slices of Bacon, cut into 1" pieces
• 750 ml of tomato sauce (or 300ml cream plus ½ cup of water, if you're doing a cream sauce)
• ½ cup of parmesan
• ¼ tsp. dried parsley (¼ cup fresh)

Directions:

• Cook pasta according to the package.
• In a sauce pan, cook onions and garlic with 1 tbsp of butter or olive oil, until tender.
• Add cooked sausages and bacon from breakfast. (if you didn't make this for breakfast, then cook the meat first, then add the onions and garlic to the meat). 
• Add the tomato sauce and parsley.
• Bring to boil, reduce and simmer for 5 minutes
• Add ½ cup parmesan
• Toss the sauce with the pasta.

Serve topped with more parmesan.

Enjoy!

end of the day

This January has been a particularly long, snowy and cold month.  As the temperatures continue to dive down to arctic equivalents, the motivation to get up and get moving in the morning has been challenging for both adults and children in the household.  Often I'd barely open my eyes, peeking out at the morning frost on the window, staying cuddled under the oh-so-warm comforter, hoping to hear the phone ring with an early morning call from the school to inform us that it's a snow day.

A brief but timely article in 'Inc. Magazine' had some interesting tips on how to end your day to become more productive.  Although this article was geared towards having a productive business day, I think many of the points would work for parents.  Here are 5 of the points that I think not only work well with adults, but are good habits to start teaching children when they are young.

1.  "Finish one (organizing) project".  Every semester, there is at least one long term project that is  due at the end of the term (or during "report card season").   Book reports, science projects, or other assignments that require various work phases to complete (like research, rough drafts etc.).  I always find these assignments are generally due during a frantic time...right before Christmas holidays or March Break, and there is nothing worse than trying to cram all your work into the last week before a holiday.  So on our school calendar, we mark due dates, and every single night, the kids are required to work on at least one hour worth of work towards completing their assignment.  By doing this, often they feel accomplished that they did something, and usually finish their projects way before it's due date.  There's never a better feeling than a worry free holiday instead of cramming last minute for school work.

2.  "Address all communication".  After school in our house, it is required that the kids empty their backpacks and present all notes that come from the school.  Notes from teachers, other parents, newsletters, birthday invitations, playdate arrangements etc. are determined, discussed, arranged and questions are answered.  This way we all know what is expected of us, and the next steps we need to take (like buying a birthday gift early, not on the way to the party!)

3.  "Review your calendar and to-do list".  After school, the kids are required to go over their agendas and check off all the homework, tests and assignments they must complete for the next day.  I usually take this opportunity to also probe what's happening (socially) in the class, and help them prepare for future assignments. Making sure an agenda is reviewed EVERY NIGHT is key. Luckily our school provides these agendas, but keeping an inexpensive one in the backpack sets a good habit for the kids to keep on top of things.

4.  "Set out your clothes".  Every night, we review the weather forecast and set out all the clothes for the next day.  We consider their school schedule (gym, outdoor recess), and make sure that that all the necessary items are ready to go.  This shaves at least 15 minutes off the morning routine, as the kids have already coordinated their outfits the night before, items are checked to ensure they're clean and don't have holes, and there are no arguments on what to wear.  This also teaches them to understand how to read the weather reports, and prepare for the next day.

5.  "Set out your shut-down time".  This one is the most challenging for me, especially since technology plays a large role in our family life.  Our rule of thumb is: no video games during the school week, so we can concentrate on school work/extracurricular activities.  No technology allowed at the table during meals....only real conversations allowed.  And we try to shut down all media at least one hour prior to bedtime, so we can unwind and avoid media driven stimulation.  This last hour, prior to bedtime is spent either reading, writing in journals, drawing, playing with legos or (my favourite), a quiet conversation about our day.   As much as I love everything that comes with our digital devices, it's the quiet time that truly allows us to connect.  It's a cathartic time to release any negativity that hinder us, and provide clarity or perspective of the day to help us realize how grateful we should be.

I guess it's true that how you end your day can be just as important as how you begin it.  As I shudder at the thought of driving through one more snowy cold morning, with end of day planning, organizing and then settling down (maybe with some warm homemade soup), we'll be well prepared for tomorrow.  Whatever the weather.

Quick and Easy Homemade Cream of Mushroom Soup

(Makes approx. 4 servings)

This recipe is very adaptable.  You can add all kinds of spices to give this more depth, like rosemary, parsley or thyme.  It's not a lot different than making a mushroom roux (or gravy), but adding other spice elements along with cream makes this a simple and easy soup.  Side note: If you're making a recipe that requires condensed cream of mushroom soup, I discovered that this can be used in lieu of the "canned" version (bonus: no preservatives).  Just follow the instructions but omit the cream.

Ingredients

• 8 ounces fresh mushrooms
• 2 tablespoons onions, chopped (I used red onions...shallots would work well too)
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons flour (separated)
• 2 cups chicken broth (I used low sodium organic broth).
• 1 cup light cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme or parsley

Directions:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. 
• Cook until onions are soft.
• Blend in 2 tbsp. flour and stir.
• Slowly add the chicken broth until slightly thickened while stirring frequently.
• Add one more tbsp. of flour and seasonings, continuing the stirring.
• Slowly add the cream to the soup until desired thickness and consistency.
• Top with croutons or parsley.

Enjoy!

eating our veggies

Celebrating Chinese New Year has a particularly special meaning to me.  Even if it's just a day of celebration, eating traditional Chinese foods while my kids listen to their grandparent's stories of how they celebrated when they were children, and all the different foods from the sweet to the bitter that they worked hard to purchase for this special time of year.  It's a window into a culture that greatly influenced my views of family, the world, and my own interaction with both.

There are two habits that have been ingrained in me by my parents and upbringing.  These are not necessarily derived from a specific Chinese heritage per se, but a general sentiment by immigrants as a whole, who had to learn a new way of life in this country:  discipline and perseverance.

I recently watched a documentary on the "lost, jobless" generation...twenty and thirty-somethings that are over educated and underemployed.  I watched while young people were drinking wine and having sushi while discussing how underemployed they were, and how the markets have shifted so those lucky few who do have any work, whether it's in their desired field or not, resent not being promoted quicker into the more "ideal" positions that they were "trained" for.  Positions that their predecessors hold.  

As I watched this documentary, I thought about the generation (or two) that will follow them in the future.  My kids.  And what we are doing as parents now that will affect how they approach their future.  What kind of opportunities will they have?  Although so much emphasis is on education and it's reform in schools right now, gone are the days when getting a degree meant an almost guaranteed job position, so sometimes I ask what else can we provide besides a strong curriculum.

I heard a comment made by Robert Herjavec (of Dragon's Den/Shark Tank fame) to a nineteen year old student who was seeking business advice, that really struck me.  She was trying to start a cupcake business and he said she was on the right track, because nowadays kids can no longer expect to be hired for a job once they graduate, and the people who will succeed are the ones that create their OWN job, instead of waiting for one.

When he said this, it reminded me of my family, and generations before them.  It also made me think of my new neighbours...immigrants who have come to a new country filled with promise, and had to start from scratch in an unknown land.  Like my parents, foreign students not only struggle to put food on their family's table, but are often also looking for opportunities for free English classes or extra work to pay for school. They didn't have the opportunities like "Generation F" , drinking fancy lattes on their way to their parent-paid ivy league classes.  These foreign students have the discipline to work efficiently, balancing work, school and social activities, and the perseverance to move forward, despite the disadvantages, like not being fluent in English or having very little to eat.  Because sitting around drinking wine while complaining is NOT an option.  

This Friday is Chinese New Year...the Year of the Horse.  An animal that represents wisdom and hard work.  As my kids listen to stories of culture and tradition from my parents, hopefully they'll also learn some lessons on hardship.  I hope they understand the difference between being spoiled and being privileged.  Although it's a privilege to have many educational and life opportunities in front of them,  they'll also need the discipline and perseverance, like eating our veggies, to have the understanding to know what is good for us and to keep pushing forward, no matter how it tastes.

Happy Chinese New Year !!!

Garlic Bok Choy Fettuccine

(serves 4-6 people)

This isn't a traditional Chinese dish, however, my kids have recently started to really enjoy eating bok choy, a Chinese cabbage.  I've made this dish without the pasta (i.e. sauteed the vegetables with olive oil and garlic), which is similar to the way it is cooked in Chinese restaurants.  I added the pasta with other vegetables to make this a complete meal.

  

Ingredients:

• 3-6 tbsp. minced garlic (to taste)
• 3 tbsp. olive oil 
• ¼ cup of butter
• 1 pound of bok choy
• 1 red pepper
• 1 orange pepper
• Parsley, basil, thyme to taste
• 1 box of linguine or fettucine pasta (approx. 450g)

Directions:

• Cook the pasta as per directions on the box.
• Heat the olive oil in a saucepan on medium-high heat.
• Add the garlic and herbs and saute until garlic is softened.
• Add butter and the bok choy and various peppers.   
• Cook until bok choy is softened, then remove from heat.
• Toss the pasta into the vegetable mixture.

Serve and Enjoy!

a crabby app

Last week, I wrote about a really cool iPhone app...today's app is a little different...less "digital".  It harkens back to a past vacation we had in Prince Edward Island...a place where we unplugged, where the seafood was plentiful and the sun, sand and smiles were even more abundant.

Every summer we head to the cottage and enjoy the beaches in and around the area.  When we asked the kids which beach they'd like to go this summer, the little one piped up "PEI"!!!


There was something very special about that vacation.  Maybe it was the various beaches (white sand like the Caribbean on the northern part of the island, red sand with seafood right on the beach on the southern part).


I think what made it special was the lack of commercialism.  There were no fancy hot dog stands.  No beach towel/jewelry/sunglass stands on or near the beach.  There was just water...and whatever the sea had to offer.   Souvenirs came from nature, not a store.

It brought us back to our primal instincts...to catch our own food. Unfortunately for some rural communities, the generational tradition of catching their own food has been replaced with the dependancy of foods being shipped to them instead.   And as the world gets more populated, the supply and demand will just drive the costs of food to almost unreachable costs. (here's an article on the prices of food up in Nunavut)

Now while I'm not suggesting that we now start hunting for our food...I think it's important to understand and respect where it came from, and take baby steps towards growing our own garden, maybe even learning how to fish, and enjoy real food made from real ingredients. I was very proud to hear my husband mention after a trip to the grocery store, that our son was reading all the labels and checked if the food "was organic or not".   

Good manners, the understanding of food and how to cook it, and an open mind about trying new things is an important lifelong skill. I hope I'm creating the stepping stones to future health and wellness.

Baked Crab Cakes

(a combination of Ellie Krieger, Paula Deen and Kikkoman's recipes)

Ingredients

• 1 egg, lightly beaten
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 shallot, chopped
• 1/2 cup finely chopped red bell pepper
• 1 pound of lump crab, picked over for cartilage (or 2 cans of 120g crab meat and 1 can 213 g of salmon, cartilage and bones removed, if fresh crab is unavailable.)
• 3/4 cup dry bread crumbs 
• 1/4 cup of panko crumbs (or an extra 1/4 cup of bread crumbs)
• 1/4 cup mayonaise
• 1/4 teaspoon salt
• Freshly ground black pepper

Directions

• Preheat the oven to 400 degrees F. Coat a baking sheet with parchment paper.
• In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice. 
• Stir in the bell pepper and shallot. 
• Gently fold in the crab, 3/4 cup of the bread crumbs and salt and pepper to taste. 
• Spoon approximately 1/4 cups of crab mixture onto the baking sheet, making approximately 12 mounds/patties.
• Press the mounds down with a fork, about 1-inch high.
• Top each with approximately 1 tsp. of panko crumbs.
• Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Serve with mixed greens (with goat cheese, raspberries and poppy seed dressing).  


Enjoy.

using your mussel

Do you ever look at a pile of dishes, laundry, homework, and lists of "things to do", and wonder how you'll get through the next hour, much less the rest of the day?

Then you just pull up your sleeves, use a little ingenuity, muscle, or just take a deep deep breath, you plow through your work, and get it done?

Motivation comes in different forms.  Sometimes we need to treat ourselves once in a while to help us move forward. Nothing feels like a better treat to me, than a nice meal, with a glass of wine.  A "fancy" restaurant meal, either at a restaurant or simply made at home to feel like you're treating yourself at the end of the day, can help you muscle through the trenches and cross the finish line.

Garlic Wine Mussels with Pasta

(adapted from Mario Batali's version)

Ingredients

• 1/2 cup extra-virgin olive oil or butter
• 4 cloves garlic, thinly sliced
• 1 small onion, chopped
• 1 cup dry white wine or chicken stock.
• 2 pounds small mussels, scrubbed and debearded
• 1 pound fettucine (box of 450g)
• 1/4 cup finely chopped Italian parsley
• 1/4 cup parmesan
• Salt and freshly ground black pepper

Preparation

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and onions,  and cook until light golden brown, about a minute. Add the wine/chicken stock, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.

3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.

4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with parmesan and serve immediately.

Pour yourself a glass of wine, light some candles, and serve.  

{Attending these beautiful  parties...A Beach Cottage, At the Picket Fence, Nifty Thrifty Things}

Culinary Dream Team-Giada's Puff Pastry Salmon

Nothing beats having friends over for a quick dinner party, and when I discovered this dish, it has become my go-to recipe when I need to make something sophisticated on a last minute's notice.  (I often make this on a regular weeknight, to elevate a meal from ho-hum to restaurant quality)

This recipe is typical of many Giada De Laurentiis recipes...just simple food with one element that gives it a different dimension (the pesto here makes this dish slightly Italian...if you replaced with wasabi mayo, it would make this more Asian). This dish is so easily adaptable, that I usually alter it for nut allergies or just changing the arrangement of the food to accommodate smaller hands, making it easier to eat. The variations are endless!

If you use organic or pure ingredients, it makes such a simple recipe seem complicated. I use Maison Gourmet's puff pastry, found in the frozen section of your local grocer.  It has pure ingredients, and tastes like homemade.  


Here's the recipe.

Puff Pastry Salmon
(adapted from original recipe at Food Network)

Prep time:  10 minutes

  

Ingredients
• 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
• 4 (4 to 6-ounce) pieces salmon
• 1/4 cup sliced almonds (optional)
• 1/4 cup purchased pesto
• 2 tomatoes, sliced

Directions
Preheat the oven to 400 degrees F. On a 9x12 pyrex glass baking pan,  place the 4 pieces of puff pastry. 

In a separate baking pan lined with foil, place the 4 pieces of salmon (this makes it easier to remove the fish, especially if it has skin attached).

Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Put both in the oven and bake for 20 minutes (I find original 10 minutes quoted in the recipe not quite long enough). You can omit the almonds and just use olive oil, melted butter alone, or with dill.

Tip:  To make quick toasted almonds, 

put the almonds in a small bowl, with 1 tablespoon of butter 

and microwave for approximately 2 minutes, stirring halfway.

Top each puff pastry with 1 tablespoon of pesto. You can replace the pesto with mayonnaise (I like mixing the mayo with hint of wasabi paste to give this an Asian dimension) for nut allergies.

Although the original recipe says top the pesto with 2 slices of tomatoes each, I find the combination of fish and puff pastry quite "high", and it would be difficult to cut through a third layer of tomato. So I omit that step and put the fish on the puff pastry.

I usually add the tomatoes on the side for the kids.

Or add a nice salad.

Then serve.

Buon Appetito! 

Simply Beautiful Now