Delish Spelt and Buttermilk Quick Bread

I used to make this bread a long time ago and it resurfaced while looking at some of my older recipe logs. So, I'm reviving it...this is a surprisingly delicious bread that is ready to eat in about 30 minutes.  It's especially good and moist considering that here is no butter or oil...the KEY is the nutty flavor imparted by the spelt flour and all of the crunchy seeds.  This is again becoming our favorite last minute go-to bread, and super healthy.


Preheat oven to 400F

Combine:
1½ cups whole spelt flour

½ cup rolled oats

1 tsp salt

1 tsp baking soda

¼ cup + 1 tbsp mixed seeds ( I use way more, love the crunchy factor)

Add 1 cup buttermilk ( just make your own, 1 cup low fat milk and 1 tbsp. of lemon juice or white vinegar...let it sit for 5-10 minutes)


Remember not to over mix. Add the buttermilk and gently stir until well combined. Also, use a variety of seeds. I always include lots of toasted sesame seeds and then whatever I may have...raw pumpkin seeds, toasted sunflower seeds, poppy and chia seeds etc.


Sprinkle some seeds on top of the bread before it goes into the oven for 30 minutes.  Don't overcook!


Then, next time, experiment. The photo has kalamata olives and sun dried tomatoes. I have added dried herbs (thyme, rosemary etc.), nuts (toasted pecans, almonds), dried fruit (cranberry, dates, currents, raisins) all delish!


This bread is so good! You'll be on a kick making it often once you start

 

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Vij’s Chicken Curry

There are certain comfort foods that we just can’t veer from, even when we try.  I’ll start off thinking that some kind of a curry would be delicious tonight for dinner...look at myriad recipes and then just make Vij’s curry again...and again, and again. Thank you Vikram Vij- the great Canadian chef. This curry is a staple in our kitchen and once you savor it, you’ll know why. Let’s not even talk about the spectacular aroma. I confess, a pot of this curry is cooking as I write this post...

 

Lots of prep...

Dice 2 large onions

1 cinnamon stick

Get that going in a large pot with some canola oil, a “ Crueset” or Dutch oven is best. Sauté until just golden- I promise, the best aroma begins right here!

 

Prep and keep separately:

Chop or grate 3 tbsp of garlic, 2 tbsp of ginger, and dice 2 large tomatoes

 

Prepare spices in 1 small bowl:

¾ tbsp salt

½ tsp black pepper

1 tsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala ( try making your own some day....amazing!)

¼ tsp cayenne pepper

 

So, once the onions are done, add garlic and cook for a couple of minutes.  Then add ginger and all of the spice mixture. Combine well, and then add the tomatoes.  Let this “masala” mixture cook for a few minutes until you see the oil separating in the pot...the house now smells divine!

 

Add chicken thighs.  I use the skinless de-boned ones, approx 8 will do and cut in pieces is even better.

Let this simmer on a low temp with the lid on the pot for about 10 minutes so the chicken cooks through. Once done, add 2 cups of water (I always add a bit of chicken stock) and 1 cup of sour cream, low fat works fine. (Greek yogurt is good in this dish if you want a substitute)

 

This needs to simmer for a while, say 40 minutes or so.  Funny that Vij’s recipe says it’s ready at this point when it never is.  Almost at the end, I usually add a slurry of cornstarch ( so 1 tbsp of cornstarch diluted in a tiny bit of water) so the sauce thickens a bit. Serve with basmati rice cooked in water scented with cardamom seeds and 1 bay leaf, and freshly chopped cilantro.  A good dollop of Greek yogurt is always delicious on the plate with a side of green peas!  I love a buttery glass of Chardonnay with this but a fruity red works great too.  It’s a lip smacker!!

 

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Baked Rigatoni with Sausage, Mushrooms and Spinach

So many baked pasta dishes can turn out overly soggy or too dry only because the proportion of various ingredients doesn’t always work out the way we hoped.  This recipe is by far the best baked pasta dish and the KEY is the unique sauciness.  The TWIST is in the 2 sauces that make this dish better than the rest.   A lot of steps but totally worth the elegant outcome! By the way, don’t calorie-count on this one.  It’s rich as it should be.

 

Plan to use 2.5 qt Corning ware if you have one or a 9 by 13 inch pan- feeds 4-5 people.  I like using a deep pan so lots of room for the sauce to move around.

 

There are 4 steps to preparing this dish. You will make 2 sauces, sauté the veggies and cook the pasta all before assembling.

 

Sauté 3 Italian sausages in a bit of olive oil, out of the casing until crumbly and cooked

Sauté 2 packages of sliced mushrooms until golden brown, use a bit of butter and oil (any kind works)

Use 1 package of frozen spinach, thaw and drain water as much as you can. I usually push down on a sieve with the back of a spoon. No need to cook this

 

Cook the rigatoni al dente and set aside.  Actually any nice “airy” pasta works.  The sauce needs place to go...

 

Make a luscious cheesy béchamel sauce...actually a Mornay sauce if you want to be fancy.  The KEY is to use equal parts of everything.  So, in a medium size pot...

Melt 2 tbsp of butter until bubbling and almost golden

Add 2 heaping tbsp of white flour and stir until it combines. Will be dry-ish

Add 2 cups of warmed milk and stir with a whisk until you bring it to a soft boil, it should be silky and thickened

Turn off the heat and add 1 cup of grated parmesan cheese and 1 cup of another strong cheese, ex: strong cheddar or gruyere until melted. Set aside.

 

Make a simple tomato and garlic sauce by using just a ½ can of diced tomatoes. Saute 3 minced cloves of garlic in olive oil. Add a few chili flakes. Then add tomatoes and any herbs you like...oregano and/or thyme work best to my taste.  Crush down the sauce with a potato masher for the right consistency. That’s it.  It doesn’t need to cook any longer.

 

Pre-heat oven at 350 degrees.  In a large bowl, assemble all the ingredients except the tomato sauce. Then pour the mixture into the cooking dish.  With a big spoon, drop mounds of tomato sauce on top of the pasta and don’t mix. Then, cover the top of the pasta with grated Gouda and mozzarella cheese.  More Gouda than mozz...gives a great flavour.

Bake for about 45 minutes or until it all bubbles and is browned nicely on top.  This dish is so fabulous paired with a nice “big” red wine.  You’ll need it after washing all those pots and pans!

 

 

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Roasted Butternut Baked Pasta

A foil pan!? YES, a meal to go...

There is an addictive sweet and savoury aspect to this dish that’s hard to deny despite the fact that it is another rich and creamy pasta dish. This is a “one-two-three” recipe, easy and pretty quick to prepare.  A nice big Pyrex or Corning ware pan is needed although I often make this "to go" for my veggie son as is evident by the foil pan! 


Cook any “airy” pasta and set aside- rigatoni, medium shells, any pasta with holes.

 

In a 400 degree oven, roast 1 cubed Butternut squash for about 45 minutes. Season with olive oil, salt, pepper and the TWIST, grated nutmeg and fresh thyme.  This can be done well in advance. You can turn the pieces after 20 minutes so all sides caramelize. Set aside.

 

In the cooking pan, pour in the pasta, cover with about 1 cup of 15% or 35% cream, 1/2 cup of grated parmesan and about ½ cup of either chicken or vegetable stock. Shake around the pan so everything settles. Top with the roasted squash.  Cover with mozz and gruyere cheese. Drizzle a bit of olive oil on top and then bake for about 45 minutes in 350 degree oven.

 

It’s dreamy!

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Roasted Veggies with Orzo

So simple to make, it’s almost not really cooking! A great side dish nonetheless.  You can use any vegetables you may have, really.  There is no set combination, but of course, I always veer to the Med flavours so here’s my version with Israeli couscous or orzo pasta.

 

Generously drizzle chunks of veggies with olive oil, salt and pepper. Either roast the veggies in the oven at 375 degrees until done ( takes a bit longer than you think) or grill on the BBQ.  Either way, let the veggies rest in a big bowl so the “zumi” flows, (the juices) which is essential for the flavour of this dish.  I like the combo of red peppers, eggplant, zucchini and red onion.  Also fun with cauliflower (so fabulous when roasted and caramelized) and cherry tomatoes.

 

The KEY is to combine the cooked HOT pasta with HOT veggies.  I also like to add a bit of chicken stock when I cook the pasta.  Try to have more veggies than pasta for a good ratio.  Once put together, add a bit of olive oil, lemon zest and fresh parsley. Top with loads, but loads of parmesan slivers or crumbled feta cheese ( if you can eat that stuff!)

 

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Spicy Mediterranean Couscous Salad

I suppose this has become a signature salad in our home, especially in the summer.  I’ve made it so many times I quit counting.  There is something exotic and refreshing about these Mediterranean flavours with an orangy twist.  The spice, saffron and orange combo is fabulous.

 

In a small pot, boil 2 cups of water scented with the following:

1 ½ tsp of paprika

A good squeeze of Harissa sauce, or a few drops of Tabasco (or any hot chili sauce you like)

A hit of chicken or vegetable stock, Bovril is good

A pinch of saffron or 1 packetnof Sazon seasoning.

 

In a large pan, sauté 1 large diced onion and 1or 2 diced red peppers in some olive oil. Once soft, pour in 1 cup of couscous and toast the mixture for a couple of minutes.  Remove pan from the heat. Then, pour in the boiling water slowly and cover the pan tightly for about 8-10 minutes.  The couscous will be light and fluffy once it has absorbed all of the sauce ( the zumi!)  Then, cool the couscous.

 

In the meantime prepare a few more flavour enhancers- chop 2-3 large scallions including the greens. Rough chop a bunch of parsley and coriander. Toast a big handful of almond slivers and zest 1 orange. Add a big handful of dried cranberries or raisins. Combine all of this into the cooled salad.  It’s such a beautiful pop of color. Then make a quick dressing of olive oil and the juice of the zested orange. Add salt and pepper to taste.  

 

If you make this salad in advance, which is always a good idea so that flavours meld, add the almonds just before serving, otherwise they get soggy.  This salad is so delicious and also pretty.

 

                               

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Gorgeous Garlic Bread

This bread concoction is like Italian "candy". I like to use a ciabatta baguette because it is airy with lots of pockets to capture flavor. This is for sure one of our family’s favorite indulgence and goes with anything Italian.  When I say “and I have garlic bread with that...” my kids flip- the whole meal just went up a notch!

 

Slice the baguette lengthwise.  Place the 2 halves side by side on a large piece of foil so the loaf can be easily closed back up and wrapped for baking.  Both halves of the bread will be loaded with stuff...

 

On both sides of the bare loaf, sprinkle some paprika.

 

In a small pan, pour quite a bit of olive oil, enough to douse both halves of bread, you need to eyeball it.  Add a chunk of butter for richness if you wish, it’s good. Anything with butter is good.  Let this get medium hot and throw in at least a half a head of chopped garlic, more if your loaf is really big. Let the garlic get golden brown and when you get that particular smell I can’t really describe, it’s done.

 

On both halves, with a tablespoon, spoon the oil and garlic on the paprika laden bread.  Make sure to go right to the ends so as not to cheat anyone!  Then, sprinkle some parm cheese, and fresh chopped or dried parsley. Close the bread and wrap tightly with foil. 

 

This can heat in a 350F degree oven for 15-20 minutes.  When you take the baguette it out of the oven, smush is down with your hands before you open up the foil packet. Then, cut it up so that each piece has two halves.  It’s really terrific...enjoy, and that smell!

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