Mushroom and Feta Pasta with Spinach and Artichokes

I found this recipe ripped out of a Canadian Living magazine that clearly I instinctively knew was worth saving. I had to make a few adjustments as I didn't have everything on hand but it turned out fantastic and made a lot. Serves 4.

Update: I added a can of artichokes to this and it was JUST the perfect thing that was missing. I added them about 5 minutes into the mushrooms cooking.

340 g pasta (The recipe called for fusilli which I was out of so I used gluten free fettuccini)
1 tbsp butter
1 tbsp vegetable oil
3 cloves garlic, minced
1 tsp dried thyme
450 g cremini mushrooms, sliced (always just throw more in, they will cook down)
1 can of artichoke hearts, drained and sliced
1/4 tsp pepper
1 tbsp gluten free flour
1 cup of milk
1/2 cup of water
1 bunch of spinach, trimmed and chopped roughly
2 tsp lemon juice
1 tsp lemon zest
1/3 cup crumbled feta cheese

In large pot of boiling salted water, cook pasta according to instructions. If it's gluten free, give it a good rinse, otherwise just drain and set aside.

In large skillet, melt butter and oil over medium-high heat; cook garlic and thyme for about 30 seconds until its fragrant.  Add mushrooms and pepper; stir occasionally for about 5 minutes. Add sliced artichoke hearts and simmer for 5 more minutes.

Sprinkle mushroom mixture with flour; cook and stir constantly for about 1 minute. Stir in milk and water; bring to a boil. Reduce heat and simmer, stirring until slightly thickened. This takes about 4 minutes.

Stir in cooked pasta, spinach, lemon juice and zest; cook, stirring until spinach wilts a bit. This takes 2 minutes. Add feta cheese, mix it in and serve!

My mom's lasagna. Kind of.

My mom taught me how to make lasagna the last time I was back east for the holidays. And it is delicious. But I also like vegetables so I've combined her recipe with a classic "Old Favourite" one from Canadian Living. Like most mutants, it's awesome.

Serves 6-8

8 oz lasagna noodles (about 12. And gluten free)
1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
2 cups of shredded mozzarella
1 pkg of square mozzarella slices, cut into triangles

Meat filling:
1 lb of ground beef
1 each onion, carrot, and celery stalk, chopped
4 cloves garlic, minced
1 1/2 tsp each dried oregano and basil
1/4 tsp pepper
Pinch hot pepper flakes
1 can (28 oz) tomatoes, chopped
2 cans (5.5 oz) tomato paste

Cheese filling:
2 eggs
1/4 tsp each nutmeg and pepper
3 cups low fat cottage cheese (To be fancy, I've done 2 cups of cottage and 1 cup of ricotta)
1/2 cup grated parmesan
3 Tbsp chopped parsley

Meat filling: In a large dutch oven, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off all by 1 Tbsp fat. Add onion, carrot, celery, garlic, oregano, basil, pepper and hot pepper flakes to pan; cook, stirring often for 3 to 5 minutes.  Add tomatoes, and tomato paste; bring to a boil.  Reduce heat and simmer, stirring often for about 25 minutes, until thickened.

Cheese filling: Meanwhile, in bowl, beat together eggs, pepper, and nutmeg. Blend in cottage and parmesan cheeses. Set aside.

In a large pot of boiling salted water, cook noodles according to directions. The gluten free ones break like crazy so be gentle when stirring, and draining.

In a 9x13 inch pan glass baking dish arrange a layer of noodles on the bottom. Spoon half of the cheese mixture in. Top with half of the mozzarella (1 cup). Add about half of the spinach then top with half of the meat mixture. Cover the meat with the remaining noodles. Spoon the remainder of the cheese mixture on top of the noodles. Add the remaining 1 cup of shredded mozzarella, remaining spinach and top with the remaining meat mixture.  Finally place the triangle squares of mozzarella on top for beauty!

Cover loosely with foil; bake at 375 F for 20 minutes. Uncover and bake for 20 to 25 minutes. Let stand for 10 minutes before serving.

Revisions: I've left the spinach out but I prefer it in. I've also thrown in a link or two of italian sausage with the ground beef for a little spicy zest and it's a great addition.

Cheesy chicken and kale casserole

I'm attempting to find new ways to introduce vegetables in my diet because I'm told they are good for you. This was an experiment a few weeks ago and I quite enjoyed it but I'm searching for some zing to add to it when I make it again. Artichoke? I adapted it from Martha Stewart and found that halving the recipe definitely made more than enough.

Serves 4

2-3 cups of fusilli pasta (I am no good at measuring pasta, apologies)
1 tablespoon of butter
1/2 large yellow onion, minced
1 bunch of kale, washed and leaves chopped off the stems
2 cups of chicken, cooked and diced
1 500 g container of ricotta
2 tablespoons of lemon zest
1/2 cup parmesan cheese, grated/shredded

Preheat oven to 350 degrees F. In a large pot of boiling water, cook pasta according to directions. Make sure to rinse if using gluten free. I've found corn pasta to be the best lately, especially for leftovers. Drain and return to pot.

In a large skillet, melt butter over medium heat. Add onion and garlic; cook until onion softens, about 4 minutes. Add kale and cover, cook until almost tender, about 5 minutes. Transfer to pot with pasta (or pasta to skillet if using gluten free).

Stir in chicken, ricotta, lemon zest and 1/4 cup of parmesan. Season with salt and pepper. Transfer to a 9x9 baking dish and sprinkle with the remaining 1/4 cup of parmesan. Bake until the top is golden, 25-30 minutes.

Enjoy!

Butternut squash pasta with sausage and spinach

Squash. I thought I hated you. Turns out I love you. Time to re-evaluate all my life decisions.

I think I've eaten squash every day this week which is an all time vegetable record.  The original recipe comes from Skinnytaste but the first time I made it I struggled with the measurements so this has quite a few adaptations.

Serves 4

3 links of Spolumbo's chicken apple sausage (gluten free) or alternatively spicy italian sausage
5 cups of butternut squash, peeled and diced
1 Tbsp light butter
10 oz of corn pasta (I like fusilli)
1/3 cup shallots, minced
4 cloves garlic, minced (and more if you like)
2 cups of baby spinach, roughly chopped
2 Tbsp fresh shaved parmesan cheese
4-5 sage leaves, thinly sliced
Kosher salt and ground pepper, to taste

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender. Blend until smooth. At this point I found I needed to add 1/2 cup to 1 cup of water to help the blending action. Set aside.

Add pasta to boiling salted water. Cook according to directions and if you are using gluten free pasta, rinse well after it is cooked.

Meanwhile, in a large skillet or saucepan, saute sausage over medium heat. I find this works best if I break the sausage up rather than slice it. Cook until browned, and once cooked, set aside on a plate.

Reduce heat of the saucepan to medium low. Melt the butter and add the shallots and garlic. Cook until they are golden, about 4-5 minutes. Add pureed butternut squash, season with salt, pepper and garlic powder if you are crazy about it like me. At this point, if you feel like you want your sauce thinner, add more water. Add baby spinach, parmesan cheese, and sage.

Toss in cooked pasta and sausage. Stir until it is well coated and heated.

Enjoy!

Shrimp Pad Thai

This recipe post is inspired by my good friend Sarah. She made me Pad Thai but then went away on vacation before I could get the recipe so after much searching I found this.  I can't attest to how authentic it is, as I've seldom had Pad Thai (nut allergy) before but it is delicious! Serves 4 and is courtesy of Everyday Food. 

8 oz rice stick noodles (I found some great ones at Superstore)

1/4 cup tomato-based chili sauce

1/4 cup lime juice

3 Tbsp soy sauce (gluten free)

2 Tbsp brown sugar

1 Tbsp anchovy paste (look for it in the seafood section of your grocery store)

4 Tbsp vegetable oil

4 garlic cloves, minced

1 pound, peeled and deveined medium shrimp

3 cups bean sprouts, more for garnish

8 scallions, trimmed, halved lengthwise and cut crosswise in 2 pieces

1 large egg, lightly beaten

Garnishes (optional)

Pinch of red pepper flakes

1/4 cup fresh cilantro

Lime wedges

1/3 cup dry-roasted peanuts (I obviously leave these out.)

Bean sprouts

Bring a large pot of water to boil. Remove it from the heat. Stir in noodles, let soak until softened (but still undercooked), about 3 minutes. Drain and rinse under cold water. 

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large non-stick pan, heat 2 tablespoons of oil over medium-high heat. Add garlic, and cook for 30 seconds. Add shrimp; cook, tossing often, until the shrimp are pink on both sides but just opaque through. This takes about 3 minutes. Transfer shrimp to a plate and set aside.

Return skillet to medium-high heat. Add the final 2 tablespoons of oil along with the noodles and chili sauce mixture; cook, tossing often, for 1 minute. Add bean sprouts, scallions and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve with chosen garnishes. 

Pork Chops with Green Pepper, Mushrooms and Tomato

This is one of my all time favourite meals.  It comes courtesy of my dad. The recipe itself is pretty loose and there's lots of opportunity to adapt. I personally really like the simplicity of the sauce and the full flavour of the tomatoes without much else getting in the way.

Serves 4

1 Tbsp olive oil
Salt and pepper to taste
4 pork chops
2 green peppers, chopped
1-1/2 cup mushrooms, sliced and halved
1 clove garlic, minced
1 28 oz can of whole tomatoes, cut up
1 Tbsp tomato paste (optional)
1/4 cup white wine (optional)
Egg noodles (or gluten-free fusilli)

In a large skillet, heat the olive oil over medium heat. Add the pork chops and season with salt and pepper. Brown the chops on each side and then set aside.

Turn the heat down a bit. Add the green peppers, onions and garlic. Cook for about 5 minutes on medium to medium low heat. Add the tomatoes and stir everything around to mix. Return the pork chops to the skillet and settle in with the tomato sauce. Cook for about 30 minutes.  Depending on your preference, you can add the tomato paste and white wine.

Meanwhile, cook egg noodles according to their directions. This was always my favourite thing to serve with this meal prior to the celiac diagnosis. These days I make gluten-free fusilli and it works just fine.

Serve the pork chops with a hearty amount of sauce on them and on the noodles. Enjoy!

Sidebar: if you want a little bit more depth feel free to add 1/2 tsp of oregano and/or 1/2 tsp of basil.

Tex Mex Lasagna Awesome

This recipe according to my mother is officially known as "Brenda's Chicken Lasagna." Now, I don't know who Brenda is but she gets full credit for making something delicious and different. I love this recipe because it's a crowd pleaser and it freezes easily to make great lunches.

1 pkg lasagna noodles (I use gluten free)
1 Tbsp vegetable oil
2 cloves garlic, crushed
1 onion (optional)
1 chopped red or green pepper
350 ml salsa sauce (or more)
375 ml meatless spaghetti sauce (or more)
1 1/2 tsp cumin
2 cups drained ricotta cheese
2 eggs
1 Tbsp jalapeno pepper, chopped
1/2 tsp chopped coriander
4 cups cubed cooked chicken (the pre-cooked deli chicken at the grocery store makes this quick)
1 1/2 cups grated cheddar cheese
1 1/2 cups grated mozzarella cheese

Cook your noodles to the directions on the box! Set oven to 375 deg F.

Fry up garlic, pepper and onion in oil to soften. This takes 3-5 minutes. Stir in salsa, spaghetti sauce, and cumin. (I find that that I like more sauce so I often throw more salsa and spaghetti than it calls for). Bring to a boil and simmer for 6-7 minutes. Set aside.

Mix ricotta cheese, eggs, coriander, jalapeno in bowl. Set aside.

Mix together cheddar and mozzarella cheeses. Set aside.

In a 9 x 13 pan place a layer of noodles in the bottom. Layer with 1/2 the tomato sauce mix. Spread in dots 1/2 the ricotta cheese mix and top with half the chicken. Sprinkle 1/2 of the cheese mix. Repeat!

Cook in oven for 35-40 minutes. Full recipe serves 8.

Artichoke linguini with prosciutto and spinach

All I can say for this is yum! It's a family favourite and I've made several different variations over the years. Onions, no onions. Sometimes I'll substitute the prosciutto with chicken. Recipe comes from my dad and serves 4. Definitely an easy "trick your friends into thinking this is much harder than it really is" meal!

2 jars (170 ml each) artichokes, or equivalent canned.
1-2 cups of baby spinach
1/2 cup oil-packed sundried tomatoes, drained,
1 Tbsp olive oil
1 white onion, sliced
2 cloves garlic, minced
Prosciutto, about 4-5 slices
linguini (gluten-free)
Romano or parmesan cheese, grated

Drain artichokes and slice. Cut sun-dried tomatoes into thin strips. Heat oil in skillet and saute artichokes, tomatoes, garlic and onion for 3-4 minutes. Add baby spinach and cook until it shrinks. This happens quickly.

Cut prosciutto into strips and quickly saute in a pan.

Cook linguini. Drain and toss into the vegetable mixture. Add prosciutto, mix well and serve with parmesan.

Fettuccine with Smoked Salmon

This recipe comes from my dear dad, Steve. He says that this serves 6 which I think is generous. I'd say 4 if you have lots of salad and bread to go with. It goes great with french bread and is a regular Friday night dinner at home.


3 Tbsp butter
4 green onions, chopped
1 clove garlic minced
8 oz smoked salmon diced
1/2 cup to 1 cup whipping cream (Dad uses blend)
1/2 cup butter cut into small cubes
2 Tbsp chives (or tips of green onions if out)
3/4 cup parmesan cheese
1 1/2 lb fresh fettuccine (I have no idea how you measure that. I eyeball it which usually means I have too much or too little pasta. And I use gluten free.)
Freshly ground pepper to taste

Melt 3 Tbsp butter in skillet and cook the onions and garlic until soft but not brown. This takes about 2 minutes. Add the salmon and cook for 2 minutes. Add the cream and heat over low heat for a few minutes. Set aside. (Reheat before adding to pasta).

Meanwhile, place  small butter cubes in bottom of large serving dish. Prepare cheese and chives and set aside.

Cook pasta in boiling salted water. Drain well. Reheat your sauce over low heat.

Place hot pasta over butter cubes in serving dish and pour hot sauce over. Sprinkle with the cheese and chives; toss well to coat the pasta and melted butter. Season with pepper and enjoy!

Sidebar: My mother has this ridiculous way of saying parmesan cheese where she pronounces it "parm-ee-see-an." She's done it for so long just to bug me that I've started to say it too without noticing. Thanks Mom for making me a little bit weirder.

World's Best Spaghetti

This recipe is courtesy of Emeril via the Food Network. I got bored with my homemade spaghetti recipe last year and gave this a try. With a few adjustments it's officially become known as the best thing I make. It does take about 3 hours to cook so free up a Sunday afternoon.

1 giant pot cause this makes a lot. 6-8 servings.
1 Tbsp olive oil
4 ounces bacon diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
2-3 cloves minced garlic
1/2 tsp ground black pepper
2 bay leaves
1/2 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pound ground beef
1/2 pound pork sausage, removed from casings, or ground pork.
3 Tbsp tomato paste
1 cup red wine
1 28 oz can of tomatoes (I buy whole tomatoes and cut them up with scissors in the can. Don't buy crushed or diced, they loose flavour)
3/4's of a 650 ml jar of spaghetti sauce
1 cup beef stock (gluten free)
2 tsp sugar
1/4 cup cream
2 Tbsp butter
3 Tbsp chopped fresh parsley
1 pound spaghetti (gluten free)
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned, about 4-5 minutes. Add the onions, carrots and celery and cook, stirring, until soft about 4-5 minutes. Add the garlic, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring for 1-2 minutes. Add the wine and cook, stirring, until half the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the spaghetti sauce, beef broth and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thickened and flavourful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well and simmer for 2 minutes. Pick out the bay leaves and adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, cook your pasta. I use gluten-free pasta and it needs to be rinsed well before you serve it or it is super gross and gungey.

Add 1/2 cup of the cheese to the sauce and toss to blend. Pour sauce on spaghetti and serve!

This makes a lot, so invite friends over. But be warned if you do, this might happen.

Maple Chicken Curry Sauce on Pasta

This is courtesy of my dad, Stephen Heard. He uses penne pasta but I prefer fusilli. A healthier option is brown rice.

Serves 4 people

2 boneless chicken breasts, cubed
1 Tbsp of olive oil
Pasta (approx. 1/2 cup per person)
1 medium onion, chopped
2 cloves of garlic, chopped
1 Tbsp olive oil
2 Tbsp butter/margarine
1-2 Tbsp mild curry paste (for a nut-free/gluten free option, I use VH's Yellow curry)
1/4 cup maple syrup
1/4 cup chicken stock
1/2 cup low-fat plain yogurt
1/2 cup diced red pepper
3 Tbsp cream cheese, in small pieces.
3 Tbsp chopped chives, or the ends of green onions
1-2 Tbsp chopped parsley

Saute chicken pieces in large skillet until cooked. Remove to a bowl.

Saute onion and garlic in oil and butter for 2 minutes at low-medium heat. Add curry pates and cook 1 minute, stirring.

Start cooking pasta

Add the maple syrup to the onions and garlic in the skillet and cook 1 minute, stirring. Add chicken stock and the yogurt. Turn up the heat and boil until reduced by half, stirring occasionally. This takes at least 10 minutes.

Turn down the heat to a simmer, add red pepper and chives. Add cream cheese and stir until melted and blended in. This takes 3-4 minutes.

Stir in chicken and chopped parsley. Drain pastsa, when cooked add to the chicken sauce and stir to coat.

Serve and enjoy!