Call me crazy but I just discovered Canadian Living online recipes. Thanks to my friend Diane that’s where I found this one which I have slightly adapted. It’s a surprisingly simple recipe but absolutely delicious.
• olive oil (to cover bottom of pan)
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• salt and pepper to taste
• 1 bunch kale finely chopped (and washed)
• grated rind of one whole lemon
• 1 can chick peas, drained and rinsed
• juice of one lemon
• cups liquid (water)
• 1 organic veggie cube
Heat the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.
Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in water and add veggie cube; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.
Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with olive oil. Using a masher slightly mash some of the chickpeas.
I served this with boiled potatoes and a grated carrot and beet salad (dressed with olive oil and balsamic). We ate this for two days straight and loved every bite!
I usually make a version of this recipe every few weeks. It’s one of those last minute meals you can make when you don’t think you have anything in your house and then you scout around and before you know it you have instant, easy delicious pasta dinner!
Have fun with this recipe because you can adjust qty’s and substitutions to suit your taste.
boil 2 cups penne (Tinkyada pasta for gluten-free diners..they’re the best!)
1/4 cup roughly chopped toasted pecans (I’ve also used pine nuts)
1/4 cup chevre (or feta if you have it)
1/4 cup sun-dried tomatoes roughly chopped
2 tbsp finely chopped basil
2 tbsp finely chopped parsley
salt and pepper to taste
Drizzle with a little olive oil
Optional: I frequently add cooked prawns to this dish. Chicken eaters could probably add pieces of boneless chicken breast as well. I’m also a bit of a crazy garlic lady so I often throw in two cloves of finely minced garlic but raw garlic isn’t for everybody.
Boil pasta and set aside. Finely chop sun dried tomatoes, toasted pecans, parsley and basil. Add to pasta. Break up the chevre and add to pasta. Pan fry prawns and/or chicken and add to pasta. Mix it all up and serve with a yummy salad and some crusty bread.
Due to dietary restrictions and laziness Dave and I frequently serve the same dish over and over again when we have people for dinner. Well enough already. Recently we opted for something a little different and in the spirit of adventure we decided on a three course vegetarian dinner.
We started off with Warm Goat Cheese and Brie Salad Drizzled with Honey Lavender Dressing. This was followed by several sips of wine after which we served up Roasted Butternut Squash Soup. We repeated step number two (the wine bit) and finished with Jamie Oliver’s Lemon Linguine with Olive Oil and Parmesan. We repeated step number two again until warm glow was achieved.
Dessert was a delicious gluten-free, dairy free chocolate cake with heaps of icing from the fabulous gluten-free bakery on Lonsdale and 11th.
For those of you who are interested here is the recipe for Jamie’s Linguine:
500g dried linguine pasta (for myself I used Tinkyada gluten-free spaghetti pasta)
juice of 3 Sicilian lemons and zest of 1 (I didn’t know where to find Sicilian lemons so I used regular organic lemons)
6 tablespoons extra virgin olive oil
125g Parmesan cheese, grated
sea salt and freshly ground black pepper
large bunch of fresh basil, leaves picked and finely chopped
handful of arugula
PS that is Jamie’s picture by the way, not mine.
I’m on a bit of a quinoa tare right now. I found this recipe on About Food and it is delicious!
- 2 cups quinoa, cooked (I added a veggie cube to the quinoa when it was cooking)
- 1/2 cup pecans (pine nuts or almonds may be substituted) ( I actually toasted almonds and pecans)
- 3 tbsp fresh mint, chopped
- 1/2 cup fresh parsley, chopped
- 3 scallions (green onions), chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic salt
- salt and pepper, to taste
In a large bowl, combine the cooked quinoa
, nuts, parsley and mint.In a separate bowl, whisk together the olive oil, lemon juice and garlic salt, then pour over quinoa. Gently toss this dressing over the quinoa. Season with salt and peppa.Chill for at least 15 minutes before serving to let the flavors blend. Toss again before serving
I served this with this.
Dave has been making this super fast, easy and delicious grilled salmon recipe for a zillion years and it’s still one of my favourites. This recipe calls for salmon fillets, real maple syrup, dijon mustard and chipotle pepper but we often substitute the chipotle pepper with liquid smoke. You can find liquid smoke in the same area of your grocery store where you get Worcester, BBQ sauces etc.
You can check out the video recipe right here About Food Or read Chef John Mitzewich’s recipe right here. Continue reading
Warning: this salad is excessively delicious. Dave got this from Rouxbe online cooking which has fantastic recipes including instructional videos. This is a great salad to serve for special occasions or dinner parties. We’ve made it several times and it was a big hit. Continue reading
This is the easiest salad to make on the planet and it’s colourful, healthy and tasty.
I can black beans rinsed.
¼ Spanish onion finely sliced and diced
1 avocado (same as above)
I mango (same as above)
¼ cup finely diced cilantro
1 to 2 cloves minced garlic (only if you like garlic…it can be a bit strong for some people)
1 tsp chili powder
Juice of 1/2 lemon or one whole lime
Drizzle with olive oil and serve!