real food. real life.
Comfort food? Yes please!
I'll make this one short, I've been so backlogged with photos of delicious food to share but no time in my life to post them! The past couple months have felt like one continuously long day. Seriously, the school has been so busy this year. So many balls to keep up in the air that the food blog had to take a little rest. As much as I hate to let it rest, I always know I'll never let it sit too long. It's my hobby, my passion, my love.
Cooking and eating delicious home-cooked meals with my family - it's nostalgic, it's warm, it's friendly. It's, honestly, what I look forward to at the end of each day. It brings me back to my childhood, seeing the rush of the day in my father's face come to a calm once he decided what he was going to put on our plates for supper. His passion always showed in the kitchen, no matter how stressful his day had been earlier. Once the onions were sizzling, the veggies were chopped, and the pots were boiling, all the stresses were gone. He had completely transformed from the hustle of the day to the calm of being home again. I know I've adopted this tradition for myself, thanks to his influence in my life. Getting in the kitchen at the end of a busy day is the reward to the day. The phone goes down, the emails stop, everything stands still while the warmth of home cooked food awaits. Even with the challenge of an empty fridge mid-week and minutes to figure something out, there is no stress. The kitchen is my calm.
This exact dinner came out of such a moment. Little to no time left in the day to think over what to make, limited groceries to go from, and leftover roasted red peppers to use up before they went bad. So, with a simple roasted red pepper cream sauce as my inspiration, I took the vegan route and turned out with this delicious mac n' cheese-tasting dish that honestly, was amazing! Creamy, cheesy, easy, peasy. Ready in 15 minutes. So good, enjoy!
Cashew Mac n' Cheeze
Total time: 15 minutes + soaking time for cashews
We make this often and it has never been posted! How is that possible?!?
Probably because the minute my life involved owning a school, I kissed every speck of spare quiet time good-bye! :)
I'm so glad I snapped some pictures of it one night, in the hustle of getting home late from work, and whipping up a delicious meal that included leftovers for the lunch the next day.
In the hustle of a very busy school year start this year, I knew in the back of my mind I hadn't posted a recipe a over a month (sad to have broken my record) and it was slowly eating away at me that I had no time to do what I love - sharing recipes! So, to my delight, when I logged in today to attempt to pull together a post, I found a slew of drafted posts, waiting for finishing touches. I must have known my life would be wild this August/September and prepared ahead of time. Does it say anything about me that I completely forgot that I had did that? Eek.
So, lucky me! I have a recipe ready to share!
And lucky you, twice over, because not only do you get this EASY PEASY curry recipe that comes together in less than 20 minutes, you don't have to hear me talk forever about it! No more stories, just food. It's all about the food because that's the whole reason I have this food blog. For the love of healthy food. So, let's get to it.
Creamy Chickpea Curry
1 can diced tomatoes with juices
1 can coconut milk
2 cloves garlic
2-3 tbsp curry powder, turmeric, and curry paste (or your own concoction of flavour!)
salt/pepper ro taste
1 can rinsed chickpeas
Cooked brown rice or quinoa
What to do:
1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good.
2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil.
3) Add honey, reduce heat to simmer. Add chickpeas and salt/pepper to taste. Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!!
It tastes as good as it looks.
It was amazing.
And just like teaching, this amazing gem came without a plan, on the fly, just working with the ingredients available to me. It was on a whim. It came out of a plan gone sour from lack of ingredients for another recipe. It came from fresh farm veggies sitting in the fridge waiting to be used. It honestly just came out of my head and went straight into my belly. Aaaaamazing.
Garden fresh summertime veggies in a sweet and saucy balsamic glaze, mixed with my most precious staple - spaghetti noodles. Ummmmmm, yes, please! And sprinkled with roasted pipits because, hey, why not. This dish surprised my tastebuds, and my daughter, who saw this heap of vegetables and gobbled it down. Yes, that's right folks - my 3 year old cleaned her plate from this dish. I feel like I should get an award for that big feat alone. Phew!
I give you this, awesome 10 minute dish for supper tonight.
Balsamic Spaghetti with Garlic Scapes, Zucchini, and Roasted Pepitas
Spaghetti Noodle of Choice (We used whole wheat)
1 small onion, diced because who likes long pieces of onion? Not me.
1 tbsp Extra Virgin Olive Oil or water for sautéing
*Cast Iron Pan - Seriously, get one, use it. Makes this dish better, I swear.
1 small zucchini, chopped
1/2 red pepper, chopped
4 garlic scapes, chopped
1 ripe tomato, chopped
4 swiss chard leaves (or green of choice, optional), chopped
Balsamic Vinegar (don't measure - add bits at a time until taste is right for you)
2 tbsp Honey or Maple Syrup
Extra Virgin Olive Oil for added Sauciness, optional
1 tsp hot pepper flakes
chopped fresh basil and oregano, as much as you want (or dried)
sea salt/pepper to taste
1/2 cup pepitas
What to do:
1) Cook noodles according to package. Set aside until ready to add in.
2) Heat oil or water in cast iron pan over medium heat. Add onion. Cook and stir until smelling awesome and slightly coloured. Add in garlic scapes. Keep on stirring. Keep on cooking. Keep on smelling amazing.
3) Add in rest of veggies and stir, stir, stir. Add a bit more oil or water if needed. By now, they should be getting a bit browned from the awesomeness of a cast iron pan.
4) Add in a drizzle of balsamic. Stir. Add in a bit more. Reduce heat to low-medium. Add in honey, hot pepper flakes, fresh basil and oregano. Stir to coat and mix. Add a touch of oil if you want it a bit more saucier. Taste test. Add sea salt/pepper and more balsamic if you'd like. (I did) Add in noodles and toss to coat. Turn off heat.
5) Roast pepita seeds in a small pan over medium heat then sprinkle over top of noodles. Eat up and return back for seconds. No judgement here.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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