real food. real life.
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.
Home sick again today.
I have a bunch of posts lined up for you! As much as it is nice to take the time to rest up and get back to the food blog, I miss my daily job immensely. Building the school has been a dream for so long and honestly, every day this year has been amazing. Despite any challenges it brought throughout the year, every day I honestly looked forward to those challenges. I miss it quite a bit and am looking forward to getting back into the swing of things.
But for now, here's a good one for dinner!
This one is from our exact supper tonight. I knew I was going to post it and had pics from a while ago ready to go, but tonight I paired it with some garlicky green beans and it looked so pretty! So, new pics!
This meal comes together rather quickly. It's a good one for a busy night, despite it's fancy appearance. It's a rather simple curry sauce, so doesn't take long to serve up. We have it often. And tonight, with all the illnesses going around in this house lately, I wanted something with spice to clean everyone out! Haha. A great compromise considering Lee wanted stir fry.
You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to.
Give it a try! Let me know how it works for you. Looking forward to my leftovers for lunch tomorrow - at work! :)
Total Time: 20 min
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp honey
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!
What to do:
1) Cook rice or quinoa according to package.
2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes.
3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, honey, tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring.
4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking.
5) Serve atop a bed of quinoa or brown rice. Yum yum!
I said I'd post twice today, so here's another current favourite.
Singapore noodles. Well, a homemade take on your Canadian traditional Chinese Singapore Noodles. With cashews. Because, why not.
It's so yummy. I'm not going waste any time here talking about life because, let's be honest, you're not really here for that. You're here for the food. We all are for the food. Food is essential, especially when you have homemade Singapore noodles.
One more pic. Because yum!
We used Pad Thai sized noodles because they are so delicious. But any size would work. Normally made with vermicelli sized, which cook faster. Your call.
Amazing Homemade Singapore Noodles. Amazing.
Rice Noodles, any size, cook according to package (we used Pad Thai size, this time)
Coconut oil or water for sautéing
1 tbsp ginger
1 tbsp garlic
Veggies of choice (We like green beans, broccoli, red pepper, cabbage, onion, corn)
1 tbsp tahini
1 tbsp honey
1 tbsp white vinegar
3 tbsp water
1 tsp sesame oil
dash sea salt/pepper
2 tsp garlic
2 tsp ginger
1 tsp turmeric
2 tsp curry
1 tsp chilli
optional: cashews or peanuts on top!
What to do:
1) Cook rice noodles according to package, usually cooking time is 2-3 minutes. Rinse with cold water to separate noodles in colander and let sit until ready to add to stir fry.
2) Heat oil or a bit of water over medium heat. Add sliced onion, garlic, and ginger. Cook, stirring often for a few minutes. Add broccoli and green beans. Continue cooking, stirring, for about 5-7 minutes.
3) Add chopped red pepper, corn, and sliced cabbage. Continue cooking until veggies are just softening, not overdone. Reduce heat to low.
4) Meanwhile, mix all ingredients for sauce in a mason jar, shaking well until combined. Taste and adjust seasoning to liking of sweetness to spiciness.
5) Add noodles to stir fried veggies. Add sauce. Mix everything well to combine. Sprinkle with cashews, because, why not. Cashews go well with everything.
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.
A Bit About Me...