RECIPE: Layered Salad

If you're looking for a simple-to-prepare yet elegant side dish to tote along to an Easter gathering this weekend, I highly recommend this layered salad. Everyone always "oohs" and "aahs" over it whenever I take it anywhere, and once they dig in, there's usually not much left over. Use the fanciest glass bowl you've got to assemble this, and you'll be assured "showstopper" status :) If you don't have any fresh herbs on hand, they can be omitted, but they definitely add that little something special to this salad.

Ingredients:

1 head leaf lettuce, shredded
1 cup shredded carrots
1 medium red pepper, chopped
2 cups frozen peas
6 green onions, sliced
3/4 cup mayonnaise
3/4 cup sour cream
1 tbsp white wine vinegar
1 tsp salt
1/2 tsp pepper
1/4 cup fresh chopped herbs (parsley, basil, oregano, chives)
6 slices bacon, cooked and crumbled

Instructions:

In a large glass serving bowl, layer the lettuce, carrots, red pepper, peas and green onion (in that order). Combine the mayonnaise, sour cream, white wine vinegar, salt, pepper, and herbs (if using). Spread evenly over top of salad. Cover and chill overnight. Sprinkle with bacon just before serving.

Serves 8.

I shared this recipe at Recipe Swap Thursday and Full Plate Thursday.

RECIPE: Upside-Down Apple Oven Pancake

Okay, okay, this is the second pancake recipe I've posted in the past couple of weeks. What can I say? I love breakfast! And being the frugalista that I am, I love that it's easy to make a really impressive breakfast dish for very little cost. This one is nice enough for guests - it can even do double-duty as a simple dessert with some ice cream and caramel sauce on top!

Ingredients:

1/4 cup butter
3-4 medium apples, peeled and sliced
1/2 cup flour
3 eggs, separated into yolks and whites
1/2 cup milk
1/2 tsp almond extract
1/4 cup sugar

Instructions:

• In a 9 x 13” glass baking dish or two 9” pie plates, melt the butter in oven heated to 425°F.

• Peel and slice apples; arrange apple slices in a single layer on top of melted butter.

• Place flour in a medium bowl. Beat together egg yolks, milk and almond extract; whisk into flour until well combined.

• In a large bowl, beat egg whites with electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, and continue beating until soft peaks form.

•  Gently fold egg whites into batter; spread evenly over top of apple slices.

•  Bake for 15-20 minutes or until pale golden brown on top.

•  Loosen edges with knife and invert onto serving plate (if making in a 9x13” dish, I find it easier to cut into slices first, then invert each individual slice onto a dessert plate).

Serves 8.

I shared this recipe at Recipe Swap Thursday,  Full Plate Thursday,  Frugal Food Thursday, Fat Camp Friday, Friday Favorites, the GCC Recipe Swap and Sweets for a Saturday.

Make It From Scratch: Old-Fashioned Butterscotch Pudding

I don't know about you, but in the dead of winter I start craving the comfort of old-fashioned desserts. Puddings are high on my list because they are quick to prepare and provide near-instant gratification (if you're the sort of person who likes to eat pudding warm). I don't care for commercially prepared butterscotch puddings (either ready-to-eat or from a mix) but I adore this homemade version. It's a delicately-flavoured and not-too-sweet pudding; my older son would be quite happy to eat this every day if given the opportunity!

Ingredients:

3/4 cup brown sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups milk
1/2 cup light (10%) cream
1 egg
2 tbsp butter
1 1/2 tsp vanilla

Instructions:

In a medium saucepan, mix together the brown sugar, cornstarch and salt. Whisk in the milk and cream. Cook over medium-low heat, stirring constantly, until mixture starts to thicken.

In a small bowl, beat the egg. Add about 1/2 cup of the hot milk mixture to the egg and mix well. Pour the egg mixture back into the pot and continue to stir constantly until mixture thickens.

Remove from heat and add butter and vanilla, stirring until well blended and butter is completely melted.

Pour into serving dishes. Serve warm or chilled as you prefer.

Serves 4.

I shared this recipe at Full Plate Thursday, the GCC Recipe Swap, Friday Favorites, Fat Camp Friday and Sweets for a Saturday.

RECIPE: Smothered Meatballs

This is one of those dishes that my kids are always happy to see on the table! We love these meatballs served over mashed potatoes, but you could also serve them over rice or pasta.

Even better, if I have a stash of meatballs in the freezer, it takes very little work to throw these together. If you love meatballs as much as we do, when you buy a club-size pack of ground beef, whip up a double or triple batch of meatballs and freeze them (cooked or uncooked) so you can throw together a meal like this one with just a few minutes of hands-on work. If you're going to freeze them uncooked, I recommend putting them on a cookie sheet to freeze (like you would do for berries) then pack them into meal-sized portions. That way the raw meat won't all stick together and form one giant meatball!

Ingredients:

Meatballs:

¾ lb ground beef

¼ cup parmesan cheese

½ cup bread crumbs

1 egg

1 ½ tsp Worcestershire sauce

½ tsp each salt and pepper

1 tbsp canola or vegetable oil

Sauce:

2 tbsp butter

1 large onion, chopped

2 cloves garlic, diced

2 tbsp flour

1 ½ cups milk

½ tsp salt

½ tsp pepper

½ tsp paprika

Instructions:

In a medium bowl, combine all meatball ingredients except oil and mix until well blended. Shape into 16 meatballs. In a medium frying pan, cook meatballs in oil over medium heat until completely cooked through. Remove meatballs from frying pan.

In the same pan, saute onions and garlic in butter until onions begin to soften. Add the flour and stir until it's completely coated with butter. Add milk, salt, pepper and paprika. Stir constantly over medium heat until sauce begins to thicken. 

Return meatballs to pan and simmer until sauce is thick and bubbly and meatballs are heated through.

Serves 4. 

What is your favourite way to serve meatballs? 

I shared this recipe at Tasty Tuesday, Full Plate Thursday,  Frugal Food Thursday, Recipe Swap Thursday, Tip Day Thursday, Friday Favorites, Fat Camp Friday and the GCC Recipe Swap.

RECIPE: Spicy Peanut and Tomato Soup

With less than two weeks to go until Christmas, most of us have schedules that are jam-packed and not a lot of time to cook dinner. This is when I resort to my quickest, easiest recipes. This simple soup is very easy to prepare and is also something a bit "off the beaten path" with its African-style blend of curry, tomatoes and peanut butter. This is one of my family's favourite soups and it goes together in a flash. If you don't have any sweet potatoes on hand, just add more carrot. It will still be fabulous!

Ingredients:

1 tbsp canola or vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 medium carrot, grated
1 sweet potato, peeled and grated
3 cups chicken or vegetable stock (you can use water if you don't have any stock)
1 cup crushed tomatoes
3/4 cup peanut butter
1 tsp curry powder
1/8 tsp cayenne pepper

chopped peanuts and green onions for garnish (optional)

Instructions:

In a large saucepan, saute the garlic, onion, grated carrot and sweet potato in oil until tender. Add stock, tomatoes, peanut butter,curry powder and cayenne pepper. Bring to a boil, then reduce heat and simmer about 10-15 minutes. Ladle into bowls and sprinkle with chopped peanuts and green onions, if desired. Serves 4.

I shared this recipe at Tasty Tuesday.

RECIPE: Garlic & Cheddar Biscuits

I think I get a bit obsessed with breads in the fall and winter - not only are they the perfect accompaniment for the soups, stews, and casseroles that are staple fare this time of year, the act of baking them provides a welcome boost of heat to the kitchen, taking the edge off the season's chill.

A couple of weeks ago I shared my recipe for Basil & Oregano Flatbread. Here is another one of our family favourites, a quick drop biscuit you can easily throw together while dinner is simmering away on the stovetop. The extra step of sauteing the garlic in the butter does dirty another frying pan, but the results are well worth it!

Ingredients:
2 cups flour
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp butter
2 cloves garlic, minced
1 cup milk
3 tbsp mayonnaise
3/4 cup grated cheddar

Instructions:

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small frying pan, melt the butter, then saute the garlic in the butter *very* briefly (about 20 seconds) - be careful not to over brown it! Add the garlic/butter mixture, milk, and mayonnaise to the flour mixture, stirring gently just until combined. Fold in the cheddar cheese. The dough will be sticky and moist. Using a soup spoon, drop generous spoonfuls of dough about 1" apart on a parchment-paper lined baking sheet (you should get 12 biscuits from one batch of dough). Bake at 375F for 15-20 minutes or until golden brown.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, the Pantry Recipe Swap and Friday Favorites.

RECIPE: Basil & Oregano Flatbread

Now that soup and stew season is here, one can never have too many quick and easy recipes for breads to serve alongside. This simple flatbread gets raves every time I serve it (and when I take it to potlucks, I get lots of "oohs" and "aahs") The best part is, it only takes a couple of minutes to put together if you've got some refrigerator dough handy! You can use whatever herbs you prefer - I'm not a rosemary fan but if you are, it would certainly work well here.

Ingredients:

1/3 of a recipe (1 loaf's worth) of Whole Wheat Refrigerator Dough (dough should have already completed its first rise in the fridge)
2 tbsp olive oil
1/4 tsp each basil and oregano
pinch of salt and pepper
cornmeal for sprinkling
Optional: 2 tbsp Parmesan cheese

Instructions:

Line a pizza pan with parchment paper. Sprinkle 1-2 tbsp of cornmeal over top. Pat the dough out into a circle to fit the pan. In a small dish, mix the oil and seasonings. Brush mixture over top of dough. Sprinkle with Parmesan (if using). Bake at 375F for 20-25 minutes or until golden brown on top. Slice into wedges and serve.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.

RECIPE: Chicken and Vegetable Coconut Curry

Coconut milk is one of favourite ingredients and it makes a wonderful base for a mild curry sauce. This recipe is very versatile; you can use whatever veggies you have on hand (I like to make sure there are at least 2-3 different colours so it looks pretty - obviously I used peas instead of green beans in the photo) You can use almost any type of meat as well - I've used diced sausage, ground beef and leftover turkey in place of the chicken. Substituting chickpeas for the meat makes a satisfying vegetarian version of this dish.

Ingredients:

1 tbsp canola or other light vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium red pepper, chopped
1 sweet potato, cut into 1/2" chunks
1 13 oz can coconut milk
1 tsp ground ginger
1 1/2 tsp curry powder
1 tbsp soy sauce
juice of 1 lime
1/2 tsp each salt and pepper
1 cup frozen green beans
2 cups diced cooked chicken (leftover roast chicken is perfect!)

Hot cooked rice

Instructions:

In a large skillet, saute onion, garlic and red pepper in oil until tender. Add sweet potato, coconut milk, ginger, curry, soy sauce, lime juice, salt, pepper, green beans and chicken. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender and sauce has thickened. Serve over rice. Makes 4 servings.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.

RECIPE: Cheesy Mac & Beef Skillet

I know this week's going to be a hectic one for many families as kids go back to school, so I thought I'd post one of my quickest, easiest one-dish-dinner recipes to help make mealtime a little smoother during this week of transition!

1 onion, chopped
2 cloves garlic, minced
1 tbsp canola or other light vegetable oil
3/4 to 1 lb ground beef
1 1/4 cups milk
1 1/4 cups water
1 1/2 cups uncooked macaroni
1 cup salsa
1 tsp each salt and pepper
1 1/2 cups frozen peas, green beans or mixed vegetables (or use up leftover cooked veggies from the fridge!)
1 to 1 1/2 cups grated cheddar cheese

In a large frying pan, saute the onion and garlic in oil. Add the ground beef and cook until no trace of pink remains. Add milk, water, macaroni, salsa, salt, pepper and vegetables. Stir to mix well, then cover and simmer on medium-low heat, stirring occasionally, until macaroni is tender (you may need to add a bit more water if the mixture starts to dry out too much). Once macaroni is cooked, stir in cheese and serve! Serves 4.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.

Make It From Scratch: Oatmeal

 Oatmeal is one of the frugalista's go-to breakfasts. It's inexpensive, nutritious, filling and delicious! So, why, oh why, do I still see so many people in the checkout line with those boxes of instant oatmeal packets (that are not only horrendously expensive, they're sickly sweet and totally unpalatable!)

Real oatmeal from scratch is so easy to prepare, I wanted to make sure everyone knows how to make it :) I'm going to share the instructions for both stovetop oatmeal (very quick to make) and baked oatmeal (which takes a bit longer, but is my family's favourite way to eat oatmeal; it's how I converted both my kids to oatmeal eaters!)

Stovetop oatmeal:

Ingredients:
2 cups water or other liquid (we like half milk, half water, but you can experiment with apple or orange juice for different flavours)
1 cup of rolled oats (you can use either quick-cooking or regular, but I don't recommend the instant cooking as the texture is not as good)
1/4 cup brown sugar (or substitute your sweetener of choice; you'll need less sugar if using juice for part of the cooking liquid)
1 tsp cinnamon
pinch of salt
other additions of choice - you can add raisins or other dried fruit, or chopped fresh fruit (apples, pears, peaches, etc)

Instructions:
In a medium saucepan, bring the liquid to a boil. Stir in the oats, sugar, cinnamon, salt, and any optional additions. Cook over medium heat, stirring frequently, until oatmeal is completely cooked and mixture has thickened to desired consistency.

Now, on to our favourite...

Baked Oatmeal

(pictured above)

I started out with a baked oatmeal recipe from a bed and breakfast and tweaked it significantly until I got it just right for us (I use substantially less sugar and fat than the original called for!) I pop this in the oven before I get in the shower and it's all ready to eat when I'm done.

3 cups rolled oats (regular or quick-cooking, not instant!)
2 cups milk
1/2 cup brown sugar
1/4 cup butter, melted
1 egg
1/2 tsp salt
1 tsp cinnamon
2 apples, peeled and chopped (can be omitted or other fruit may be substituted)

Combine all ingredients and mix well. Pour into greased 9" x 13" baking dish and bake at 375F for 25 minutes or until firm. Serve topped with syrup, milk, more fruit, or whatever else strikes your fancy :)

Do you have a favourite way to make oatmeal for breakfast? If so, please share it with us in the comments!

RECIPE: Chocolate Zucchini Muffins

These were such a huge hit with my family that I didn't even get a chance to snap a photo of the first batch before they disappeared. The second batch didn't last a whole lot longer but I did sneak in a photo op before they all got gobbled up!

1 1/2 cups flour
3/4 cup sugar
1/4 c cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 eggs (or 1 egg plus 1 heaping tablespoon of soy flour and a tablespoon of water)
1/3 cup canola oil
1/2 cup milk
1 tsp vanilla
generous 1 cup grated zucchini

chopped nuts and chocolate chips for sprinkling on top (optional)

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, salt and spices. In a small bowl, combine the eggs, oil, milk and vanilla. Add the egg mixture to the dry ingredients, stirring gently until well combined. Fold in the zucchini. Spoon into greased muffin cups and sprinkle with nuts and chocolate chips (if using).Bake at 375F for 20 minutes, or until tops spring back when lightly touched.

(Note: if you use frozen grated zucchini, you might not need to use as much milk - add 1/4 cup then gradually add more if needed to get the batter a proper consistency).

Do you have a favourite way to use up an abundance of zucchini? Please share in the comments :)

This recipe is linked to Tasty Tuesday, Tuesdays at the Table and Tempt My Tummy Tuesday.

RECIPE: Thai-Style Peanutty Pasta

 All of us LOVE peanut butter around here! So I'm always looking for more ways to use it (especially when I've stocked up on it at rock-bottom prices). This is a great way to use peanut butter in a main dish. It's more substantial and filling than you might expect, and the combination of sweet, salty and spicy flavours characteristic of Thai cooking is oh-so-satisfying. Increase the amount of cayenne pepper if you'd like the sauce to have a bit more of a bite to it. You can substitute different vegetables based on what you have on hand - asparagus would work well in place of the broccoli (just saute it til tender-crisp before adding to the pasta).

8 oz spaghetti noodles
3 medium carrots, sliced into disks
1 bunch broccoli, chopped into bite-size florets
13 oz can coconut milk
3/4 cup peanut butter
2 cloves garlic, minced
1/4 cup soy sauce
juice and zest of 1 lime
1/2 tsp salt
1/8 tsp cayenne pepper
3-4 green onions, sliced
1/2 cup chopped peanuts

In a large pot of boiling water, cook pasta and carrots, steaming the broccoli florets over the boiling water for the last few minutes of cooking time.

While pasta and vegetables are cooking, make the peanut sauce:
In a medium saucepan, heat coconut milk until it starts to bubble. Remove from heat and stir in peanut butter, garlic, soy sauce, lime juice and zest, salt and cayenne pepper.

Once pasta and vegetables are cooked and drained, toss with the peanut sauce. Sprinkle green onions and peanuts over top and serve immediately.

Makes 4-6 servings.

This recipe is linked to Tasty Tuesday, Tempt My Tummy Tuesday, What's on the Menu Wednesday, and the GCC Recipe Swap.

RECIPE: Broccoli, Bacon & Cheddar Salad with Old-Fashioned Boiled Dressing

 I'm one of those people who enjoys raw broccoli much more than cooked (although I'll eat it that way, too). The combo of broccoli, bacon and cheddar is one of my favourites. I've made this salad for years with a mayonnaise and sour cream based dressing. Last week we were out of sour cream and running low on mayo, and there was a broccoli in the fridge that needed using up. I really wanted to make this salad, and it occurred to me that I could give it a try with a boiled dressing.

The results were more than satisfactory - this dressing has more of a mustardy kick to it than the one I was previously using, which is a perfect match for the flavours in this salad. We all loved it!

If possible, it's better to make the dressing the day before you're going to make the salad, as the flavour improves if it has a chance to sit for a while. It will still taste fine if you need to use it the same day, just not *quite* as yummy!

Ingredients:
1 bunch broccoli, chopped into medium-sized pieces
6 slices bacon, cooked until crisp and crumbled
1 cup grated cheddar cheese
1 recipe Old-Fashioned Boiled Dressing (recipe follows)

Combine all ingredients and mix gently until well blended.

Old-Fashioned Boiled Dressing:
1 1/2 tbsp flour
1 tsp dry mustard powder
1 tbsp sugar
2 egg yolks, lightly beaten
1/8 tsp cayenne pepper
1/2 tsp each salt and pepper
1 1/2 tbsp butter, melted
1/4 cup milk
1/4 cup vinegar

In a small, heavy-bottomed saucepan, combine the flour, mustard and sugar. In a small bowl, combine the remaining ingredients and blend well. Slowly add the wet mixture to the flour mixture, whisking constantly. Heat over medium-low heat, stirring constantly, until mixture thickens. Remove from heat. Transfer to storage container and chill until serving (ideally overnight). If the dressing thickens up too much after chilling, thin it out with a little milk or water to desired consistency.

This post is linked to Tempt my Tummy Tuesday,  Tasty Tuesday, and the GCC Recipe Swap.

A Quick Picnic

Summer is picnic season and we had our first family picnic last night (at It's Your Festival, a weekend-long Canada Day celebration).

Many of our picnics are spur-of-the-moment affairs, so I like to be able to pull some inexpensive yet tasty treats on short notice.

Here's what was in our cooler yesterday:

Lime and Garlic Chicken

Potato Salad with Bacon and Garlic Scapes (recipe below)

Tossed Green Salad (veggies from our CSA share)

We didn't pack any dessert, since we planned to enjoy our traditional festival chocolate-soft-serve cones. Otherwise, I would have packed some quick homemade bars or cookies. I'm planning to try these Lemon-Cornmeal Cookies from Cooking Light magazine soon; Gingersnaps are another picnic-perfect family favourite (no chocolate chips to melt all over the place on a hot day!)

We usually bring a family-sized thermos jug of lemonade along, but yesterday we just had ice water as the kids had already polished off our lemonade (which reminds me, I need to stock up on lemonade again when it's on sale).

Potato Salad with Bacon and Garlic Scapes
I decided to toss the garlic scapes from this week's CSA share into my potato salad, with delicious results. You could substitute fresh green beans for a similar texture and flavour.
[Sorry no photo - still no digital camera!]

Time: 30 minutes
Serves: 6 as a side dish

Ingredients:
6-8 medium potatoes, peeled and cut into 1/2" chunks
1 medium onion, chopped
4 strips regular or turkey bacon
1 bunch garlic scapes, chopped into 1" pieces
1 tbsp olive oil
2 cloves garlic, minced
4 green onions, sliced
3/4 cup mayonnaise
2 tsp honey mustard
1/4 tsp each salt and pepper

Preparation:

1. Cook potatoes and onion together in boiling water until potatoes are tender. Drain potatoes; refill pot with cold water and set aside to let potatoes cool.

2. While potatoes are cooking, cook bacon until crisp; cool and crumble.

3. In same pan used to cook bacon, saute garlic scapes in olive oil until tender-crisp (if you used regular bacon, you may have enough bacon drippings to skip the olive oil).

4. In large mixing bowl, combine bacon, garlic scapes, garlic, green onions, mayonnaise, mustard, salt and pepper.

5. Drain potatoes thoroughly and add to dressing mixture; stir well to combine. Serve warm or chilled.

Image courtesy of freedigitalphotos.net

RECIPE: Hummus & Veggie Wraps

These wraps appear regularly on our warm-weather menus. They are much heartier tasting than you might expect. My favourite vegetable combination is included in the recipe, but you can use any seasonal veggies you have on hand. A hearty tossed salad rounds out this meal very nicely!

Time: 30 minutes
Serves: 4

Ingredients:
1 1/2 cups cooked chickpeas ( or a19 oz can chickpeas, rinsed and drained)
2 cloves garlic, rough chopped
1/4 cup peanut butter
1 tsp cumin
1/4 tsp salt
juice of 1 lemon
1/4 cup fresh parsley, minced (optional)
2-4 tbsp olive oil

1 medium sized zucchini, sliced
1 red pepper, sliced into thin strips
1 onion, sliced
1 tbsp olive oil
salt and pepper

Four 10" flour tortillas (we like whole wheat)

Preparation:

1. In food processor, combine chickpeas, garlic, peanut butter, cumin, lemon juice and parsley. Process until mixture is semi-smooth. With food processor running, slowly drizzle in olive oil until hummus is desired consistency.

2. In medium frying pan, saute vegetables in olive oil until tender. Season with salt and pepper to taste.

3. While vegetables are cooking, warm flour tortillas in oven or microwave.

To assemble:
For each wrap, spread 1/3 - 1/2 cup hummus on flour tortilla, then top with sauteed vegetables. Fold in ends and roll together tightly. Slice in half and serve.

I shared this recipe at Tasty Tuesday.

The Value of Cooking Creatively

Cooking from scratch is almost always cheaper than eating out (unless you're cooking lobster and filet mignon at home!) But I think the skill that sets the really frugal cook apart from the rest is knowing how to "cook on the fly" and use what they've got on hand. This skill is the difference between always having to run out for one or two missing ingredients and easily substituting with what you've already got. It's also the difference between using up all those little bits and pieces hanging around in the fridge, or letting them all go to waste. Meredith at Like Merchant Ships recently commented on this when she was faced with astronomically priced celery and a desire to make chicken salad. What to do? Get creative!

In order to be really creative in the kitchen, a cook needs to be experienced enough to know what flavours and textures will work together well, and which will yield a less-than-edible result. Starting out with small substitutions and working towards more major ones will allow you to gradually test the waters and learn as you go without wasting too much food in the process.

Last night I was rooting around in the fridge and realized I still had quite a bit of my CSA veggies left from last week (and it was time to pick up more!) So my goal for dinner was to use up the most-likely-to-spoil-soon candidates and still produce something tasty. I had half a bag of spinach and 1/3 bunch fresh basil, as well as a bit of whipping cream lurking in the back of the fridge about to expire. I also had about half a dozen boneless, skinless chicken drumsticks I had bought on sale that I wanted to use up.

A plan started to develop as I surveyed my ingredients. I recalled a dish I had made several years ago from Anne Lindsay's Lighthearted Everyday Cooking that had similar flavours, but used scallops instead of chicken. Quickly rummaging through my cookbook pile, I located the recipe. Yes, it used spinach. I could sub chicken for scallops. The basil would work well with this combination. The original called for cream cheese and chicken broth, neither of which I had on hand (yes, they're both on my Pantry List, but I'm overdue for a grocery shop!) I combined the whipping cream with a bit of coffee cream, and figured that would be a reasonable substitution taste and texture wise since heavy cream will cling to pasta nicely. I decided to add some garlic (if you haven't noticed yet, I can't really live without it!) and more parmesan cheese than originally called for (only 2 tbsp!)

Here's what I came up with:

[My apologies for the rather ghastly photo - I found out my camera batteries were dead when I went to snap a pic. This was the best I could do with my hubby's cell phone camera!]

Lemony Chicken and Spinach Pasta
This ended up being a phenomenal hit with my husband - he gives it his highest rating! In case you're wondering (since there are 4 of us here) I made spaghetti with plain tomato sauce for my older son who is vegetarian (and doesn't like spinach, lol!)
Time: 30 minutes
Serves: 3 (could easily be doubled)

Ingredients:

1/2 lb spaghetti
2 tbsp olive oil
6 boneless, skinless chicken drumsticks, chopped into approx. 1/2" pieces
1 onion, chopped
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/2 cup heavy cream (if you don't have quite enough, you can add milk to get the right volume)
zest of 1 lemon
1/2 tsp each salt and pepper
2 cups shredded spinach
1/4 cup grated Parmesan cheese

Preparation:

1. Cook spaghetti in boiling water until al dente, drain.

2. While spaghetti is cooking, saute onions and garlic in olive oil for 1-2 minutes. Add chicken and cook until no trace of pink remains. Add basil and cook 1 minute longer, then add cream, lemon zest, salt and pepper. Cook for a few minutes until hot and bubbly.

3. Add spinach and Parmesan. Cook for 1-2 minutes, until spinach begins to wilt. Remove from heat.

4. Toss sauce and pasta together and serve immediately.

RECIPE: Banana Chocolate Chip Muffins

It's easy to get stuck in a breakfast rut (cold cereal and bagels, anyone?) but with just a tiny bit of effort, you can enjoy something much more scrumptious. These are guaranteed to fill your kitchen with a delicious aroma - your family will thank you! You can get these ready for the oven in about 10 minutes. I get these baking before I jump in the shower - by the time I'm done, they are just about finished. You can also make the batter up the night before and refrigerate, then bake the next morning.

Time: 10 minutes prep, plus 20 minutes baking
Makes: 1 dozen muffins

1 cup flour
1 cup quick cooking rolled oats (NOT instant!)
½ cup wheat germ
½ cup sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
¼ cup cooking oil
¼ cup milk
1 cup mashed bananas
1 cup chocolate chips

In a medium-sized bowl, mix together the flour, oats, wheat germ, sugar, baking powder and soda. Make a well in the centre. In a separate bowl, mix together eggs, oil, milk and bananas until well combined. Add banana mixture to flour mixture, stirring until just moistened. Fill greased muffin cups 2/3 full. Bake at 400°F for 20-25 minutes or until golden and tops spring back when lightly touched.

Tip: When your bananas get over-ripe, toss them in the freezer as-is. When you're ready to bake with them, partially thaw, then slice the banana open lengthwise to remove it from the peel.

RECIPE: Spicy Chickpea Pasta

This is a great recipe to pull out when you're overdue for a grocery shop and need to dig deep in the pantry! This dish is vegetarian as long as you use vegetable rather than chicken stock.

Time: 30 minutes
Serves: 4

Ingredients:
10-12 oz rotini pasta
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 a sweet pepper (red, yellow, or orange)
3/4 cup chicken or vegetable stock
Half a 28 oz can of crushed tomatoes
19 0z can chickpeas, rinsed and drained
1 1/2 cups frozen green beans
juice of 1 lemon
2 tsp chili powder
1 tsp cumin
2 tbsp dried parsley (or about 1/4 cup fresh chopped)

Preparation:
1. Cook the pasta in boiling water.

2. While the pasta is cooking, in a large frying pan, saute the garlic and onions in the olive oil until they start to soften. Add the sweet pepper and cook until tender.

3. Add the chicken stock, crushed tomatoes, chickpeas, green beans, lemon juice, chili powder, cumin, parsley, salt and pepper. Cook until hot and bubbly and the green beans are completed heated through.

4. Pour sauce over cooked pasta and serve!

RECIPE: Creamy Cucumber Salad

Quick to prepare, and a family favourite!

Time: 30 minutes
Serves: 4

1 1/2 to 2 English cucumbers
1-2 tbsp salt
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp white wine vinegar
1 tsp sugar
1/4 tsp each salt and pepper
herb of choice - parsley, mint, or chives

Slice cucumbers in half lengthwise, then slice into 1/4" chunks. Place cucumber pieces in a bowl and sprinkle with 1-2 tbsp salt, stirring to mix well. Let stand 15-20 minutes while you prepare dressing. Dressing: Combine mayonnaise, sour cream, vinegar, sugar, salt and pepper. Add herb of choice (about 1 tbsp dried or 3 tbsp fresh chopped). Once cucumbers have stood 15-20 minutes, turn into a collander and rinse well to wash off salt. Drain well, then add to dressing and mix until well combined.

RECIPE: Sausage and Apple Saute

Although spring weather is finally starting to arrive, it's still chilly out by suppertime. We've been enjoying a last taste or two of our winter comfort meals, knowing that asparagus and other fresh seasonal produce is coming soon!

We had this for dinner last night:

Sausage and Apple Saute
Chopping the veggies and apples is the most time-consuming part of this recipe. It all comes together quickly after that!

Time:30 minutes
Serves: 4

1 cup rice, uncooked
4 turkey sausages
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 green or red pepper, chopped
2 apples, peeled and chopped.
1 1/2 cups chicken stock
3 tbsp brown sugar
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp vinegar
1 tsp salt
1 tsp pepper

1. In a large saucepan, combine rice with 2 cups water. Cover and bring to a boil. Reduce heat to medium-low and cook until rice is tender and water is evaporated, about 20 minutes.

2. Meanwhile, with a serrated knife, slice sausages into 1/2" rounds (this is easiest if they are partially frozen).

3. Combine garlic, onions, and peppers in a large frying pan with the olive oil. Cook over medium-high heat until onion begins to soften.

4. Add sausage and apple. Cook until no trace of pink remains in the sausage.

5. In a small bowl, combine chicken stock, brown sugar, cornstarch, soy sauce, vinegar, salt and pepper. Add to sausage mixture.

6. Cook, stirring frequently, until sauce is thickened and bubbly.

7. Serve sausage mixture over rice.