Tag Archives: homemade

Super Simple Spring Salad


Hopefully the warm weather is on its way. We’ve had a few tantalizing tastes, and now it has at least warmed up enough for us to fit in some long neighbourhood walks in the morning. 

Spring produce is showing up also. Heirloom tomatoes and cucumbers (greenhouse grown), spinach and mushrooms are all I needed to put together this tasty plate. 

For the dressing, for two: in a blender jar, combine 1/4c or 60ml vinegar (I used homemade but wine or cider types are lovely), 2T or 15ml extra virgin olive oil, 2t or 10ml Dijon and 2oz or 60g of feta. Blend until smooth and enjoy.

Then maybe another walk to run a few errands…

Advertisements

Let’s root, root, root for the team!

Spring is coming, we believe, although the weather is being uncooperative. Here’s a grest dish for the last of those winter veg.

  
This is a lovely vegetable gratin. The directions are unspecific…yet easy. 

Heat the oven to 400F.

Spray a casserole dish with olive oil spray. 

Now begin…

Slice some vegetables thinly, by hand or with a mandolin or food processor.  Layer them in the bottom of the casserole. Sprinkle with herbs, pepper, nutmeg, or other tasty bits. Grate or crumble on a scanty bit of cheese (this is not a cheap discount pizza)!

Repeat for 4 to 6 layers. At learn every second layer should be a root veg, to give body to the thing. Ours was purely potato, carrot, beet and parsnip. But kale, tomato, onion or beans are great additions as long as there are sliced veg on the top and bottom.

Press the top layer down. Then, grate on some real grated Parmesan – it adds a richness that no other cheese can match.

Bake for 45 minutes with a cover, the remove the cover and give it 15 minutes more. Let it cool 5 minutes before serving. Also great served cold the next day.

Oh, cheese!

This is not a good post for you if you are one of my vegan or non-dairy friends. We are still in cleanup mode prior to doing a spring refresh on cupboards and fridge – one of many steps of renewal we take during Lent. Right now I am targeting cheese. 

Following a busy holiday season I’ve realized we were giving safe harbour to far too much cheese. I’m willing to eat cheese, but it does contain a large amount of fat – and so should be eaten sparingly, if at all. Since we are also frugal eaters and shoppers, though, I see no sense in throwing away perfectly good food. Better to eat it up and then simply cut down or stop our purchases.

Hence, today’s lunch was more tasty lentil pasta, tossed with sage, celery, and a creamy cheese sauce. No packaged macaroni dinners for us, when in the time it takes to cook the pasta, one can make a tasty sauce:

In a nonstick or smooth, easy to clean pan, melt 2 T (30ml) butter and stir in 2 chopped stalks of celery and a few chopped herbs – we had sage left over from another dish. 

Sprinkle in 1-2 T (40ml) white flour and stir until it sort of coats everything but doesn’t brown. Add 1/2c (125ml) milk (1% for us but even skim will do as cheese provides more than enough fat). Then add grated cheese – max 2 oz or 60 g per person. Stir over low heat until the sauce bubbles, then mix in your cooked pasta. Serve with a grind of pepper or some freshly grated nutmeg.

  

Saturday, and the Living is Easy

Weekends are a great time for a relaxing breakfast – but this easy oatmeal recipe takes so little effort, we often have it on weekdays, too.

  
For two:

Put in a microwaveable glass  or ceramic casserole:

1 diced Apple

3/4 c large flake or steel cut oats 

A sprinkle of cinnamon 

1/2 c chopped nuts or seeds (we used hazelnuts and black sesame seeds for this version)

1-1/2 c water

No need to stir!

Microwave uncovered on high for 3 minutes, and on 50% power for 5 more minutes.

Stir and serve with maple syrup and some milk or nut milk.

Delicious!

Where’s the Veg?



OK, so technically a tomato is a fruit. Nonetheless, a tried and true weight management strategy is to make sure you get some fruit or veg in every meal. We like to add tomato, diced cucumber, or grated carrot to our tuna sandwiches (on whole grain homemade rye bread). Replace half the mayo with Dijon will also give your tuna salad a flavour kick!