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Posts Tagged ‘parsley’

As February begins, I am still excited by wintery meals. I haven’t gotten sick of root veggies or stew yet, so I’m excited to share with you one of my most recent potato-based creations.

I had a spontaneous meal with a friend, so I had to make it interesting – and this is what came out! I’m both delighted by the simplicity and the rich flavour.

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Ingredients: 2 servings (plus some leftovers if eaten as part of a meal)

-2 large yellow-fleshed potatoes, washed
-1 Tbsp butter
-1 clove garlic, crushed or finely minced
-2 tsp dried fresh parsley
-1/4-1/2 tsp salt
-1/2 cup milk

-1 cup frozen corn kernels, thawed
-2 tsp vegetable oil or butter or a mix
-pinch salt

Directions

Cover the potatoes and boil whole for 40 minutes, or until cooked through. You can use smaller potatoes, it will be faster.

While the potatoes are boiling, heat the 2 tsp oil or butter in a frying pan to make the corn over medium heat. Add corn and cook for 10-15 minutes, stirring every 4-5 minutes, until corn becomes browned. Remove from heat and then heat up again just before serving.

Once the potatoes are cooked through, either mash them with their skins on or off depending on your preference (this recipe is not fussy).  Cover with a lid while you melt the butter in a saucepan over medium heat. When it begins to bubble, add the garlic and stir for 30 seconds. Remove from heat and add salt and parsley. Add milk and return to heat until the milk is hot but doesn’t boil over (not fun to clean). Add to the potatoes and mix well.

Enjoy!

-Sitelle

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As I write up my blog about the most recent, and one of my most exciting culinary adventures in a while, I realize there are a few things I want to share with those who read this blog, including why I’m so excited about this recipe, and who I’m dedicating it to. It’s a bit more personal than normal (aka longer to read), so if you’re looking for the recipe fast, then just scroll down a bit past the photo!

First of all, as I look back on my relationship with food over the years – going from child to want-to-be-chef to medical student, it’s funny to see how my relationship with food has changed. I realize that I was very lucky to have parents and friends who took such great care to feed me healthy food me despite my wishing that I had more access to junk food when I was in primary school. I remember spaghetti squash days as those when I would have done almost anything to have a less healthy meal instead. I’d have traded almost anything for a fruit roll-up, or some dunk-a-roos. Now, though, here I am becoming a healthcare professional, and really (naively) hoping that one day, many of the patients I see will be able to have access to healthy food, will have spaces in which to cook it, and time and knowledge to do so. Not to mention the desire to cook and to eat healthy food, or at least have someone around them with the desire and all the other necessary prerequisites, who would share it with them. I know it’s an ideal and a very naive wish, but hey, it’s what I wish for.

Second, as this recipe is my own creation, I’m publishing it for Catherine, my wonderful friend and co-blogger, for her birthday this year!  I know I’m early, but I’ve already promised to publish this recipe to a number of friends, and I’m sure Catherine would love to know that the recipe I’m sharing in her honour has already been enjoyed by many! This recipe is perfect for Catherine: it’s one that keeps on giving (one spaghetti squash can feed many mouths, or can make many lunches!), it’s delicious, healthy, and it’s fully realistic to make while busy with clerkship. All you need is the ingredients, 10 minutes to assemble, and an hour in the oven.

I hope you enjoy this spaghetti squash surprise!

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Ingredients – for 1 full spaghetti squash, or approximately 6 servings

-1 spaghetti squash, cut in half lengthwise with seeds scraped out
-2 Tbsp olive (or other) oil
-1 onion, diced
-1 clove garlic, minced
-1/2 cup chopped fresh parsley or 1 tbsp dried parsley
-1 tomato, diced
-lb lean ground beef
-1/2 cup dried cranberries
-zest from 1 lemon, finely grated
-1/4-1/2 tsp hot chilli flakes or cayenne
-1 tsp cinnamon
-1 tsp ground cumin
-1/4 tsp salt or more to taste

Topping:

-1/2 cup breadcrumbs
-1 Tbsp butter

Directions

Preheat oven to 350 F.

Dice the onion, mince or crush the garlic, chop the tomato and the parsley, zest the lemon, and throw all of these ingredients in a medium bowl with the meat, chilli flakes, cinnamon, cumin, salt, and dried cranberries. Add 1 Tbsp olive oil and mix well.

Meanwhile brush or coat the two spaghetti squash halves with the other Tbsp of oil. Fill each of the spaghetti squash halves with the meat stuffing, packing it down so it all fits. If it overflows a bit, it’s fine.

Place the spaghetti squash halves in a deep baking dish with 1 inch of water in the bottom of the dish. Cover with aluminum foil. Cook for 50-60 minutes, until the squash is soft. Once cooked, you might find there is a lot of juice in the squash (depends on the squash) – you can just drain it by pressing the meat stuffing down into the squash and placing the squash at an angle to let it drain out. This might not be necessary.

Before serving, melt the butter in a frying pan, and add the breadcrumbs. Top the squash with the breadcrumbs and keep in the oven until ready to serve!

Bonne appétit,

-Sitelle

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Scallops – Coquilles St. Jacques in French – are one of the family specials. In proper form, the ingredients are few: scallops, butter, cream, and parsley…

The night I arrived in my family’s village supper was from 8pm till 12:30am, and even so, we had to pry ourselves away before coffee was offered because I was so tired!

We began with soticot (tiny shrimp that were caught by one of my relatives), escargots, fresh crab… then a soup, a roast chicken, some cheese, dessert…  and so this recipe continues on the seafood theme that we live by here.

Ingredients – serves 4 as an appetizer

-16 – 20 scallops, sliced in half if they are large
-8 sprigs parsley, minced
-2 Tbsp butter
-1/2 cup crême fraiche

Directions

Wash and slice the scallops in half if they are large. Heat butter until it bubbles, over medium heat to sear each side for 3 minutes or so until they are golden-brown, and then simmer for a couple more minutes until they are gently cooked through. Add parsley, and cream. Melt cream over low heat over the scllops (avoid making it boil as it curdles). Serve with baguette crisps or other crisp bread, and a glass of dry white wine.

Bon appétit!

-Sitelle

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I find myself in transit, faced by a challenging familial loss, between Canada and West Africa. We seem to all come together around food, on our tip of Normandy. I am writing this recipe to share our time together as a family in France with my brother – who had to stay in Canada.

The trick to this recipe is to cook the leg of lamb directly on a rack in the oven, with a roasting pan on a rack underneath it in order to catch all the falling juices.  That’s my grandmother’s rule to keeping the meat tender. Here, in Normandy, meat and potatoes are paramount, so I take her advice seriously!

Ingredients

-1 leg of lamb
-3 sprigs parsley
-3 sprigs thyme
-1 sprig rosemary
-6 cloves garlic
-cracked pepper
-juice from 1 lemon
-2 Tbsp olive oil
-1-2 cups water

Directions

Preheat oven to 425F. Place a rack in the middle of the oven, and a second one underneath.

Place leg of lamb on a clean surface and rub in pepper. Place the peeled garlic cloves, lemon juice, olive oil, parsley, thyme, and rosemary sprigs, and one cup of water in the bottom of a large roasting pan.

Place roasting pan on bottom rack, and place leg of lamb directly on the middle rack. Baste the leg of lamb with the juices from the pan. Cook for 15 minutes at 425F and then reduce heat to 350F. Baste every 15-20 minutes.

Cook approximately 20 minutes per pound, or until done to your liking. Serve with strained cooking juices with fat skimmed off, stewed beans, and crisp potatoes.

Bon appétit!

-Sitelle

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For me, the splendour of cooking during the summer stems from an abundance of fresh herbs.  Be it basil or thyme, chives or parsley, dill or mint, the immediate burst of flavour is ever a delight.  As a child, I petitioned my mother for years to plant a herb garden, which she did.  Ever since, it has been a feature in our garden and we are spoiled throughout the summer by our potted herbs.

Spoiled by a selection of herbs from our garden: parsley, garlic and common chives, blooming thyme, dill, and green and purple basil!d

This week, Ottawa has been steamy – hitting over 30 degrees celsius most days.  After my daily 30 km commute, I am often ready for light fare that is simultaneously filling and tasting of summer.  Inspired by Silverpalate, my family has long enjoyed this pasta recipe that screams summer.  Delicate angel hair pasta is coated in a creamy bechamel, infused with a medley of fresh herbs and complemented by spring asparagus and soft peas.  The beauty of this dish comes from its versatility – any combination of herbs will do! So on Monday, craving a summery meal, I walked around our garden picking a generous handful of fresh herbs to whip up this dish.  Served with ripe tomatoes and the last-of-the-season strawberries in a spinach salad, this was truly a meal to savour!

Angel Hair Pasta with Fresh Herbs

(Serves 6)

 

Ingredients:

1 box of angel hair pasta (about 350 grams) – I used whole wheat and it was delicious

2 tablespoons butter

2 tablespoons flour

2 cups of milk

1/2 clove garlic, finely chopped

Salt and pepper to taste

About 1/3 to 1/2 cup of Parmesan cheese

1 bunch of asparagus, ends removed, sliced into 1 inch pieces

2 cups of frozen peas

2 cups of any fresh herb combination, finely chopped (recommended include basil, parsley, dill, thyme, chives, oregano, and coriander)

 

Directions:

Cook the angel hair pasta al dente in a large pot of salted water.  Blanch the asparagus and peas with the pasta for the last 90 seconds of cooking.

Melt the butter in a large saucepan.  Stir in the flour and garlic and cook until bubbly and fragrant.  Whisk in the milk.  Bring the bechamel to a simmer, reducing for 3-5 minutes.  Season to your liking with salt and pepper.  Remove the cream sauce from the heat, and gently stir in the Parmesan and fresh herbs.  Toss the pasta and vegetables to coat.  Divine served with fresh tomatoes!

 

– Catherine

 

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In grade 2, I had an amazing teacher. Ms. G was Italian, and had crazy long curly black hair that terrified us at first. But soon she won us over, and took us on a cooking adventure right from the beginning. We made a cookbook. Meatballs. Hand-rolled pasta. Breads. I can’t even remember all the details exactly, but the experience itself I cannot forget.

If I could have 5 wishes granted, one of mine in my top 5 would be that every child get the chance to cook and then eat regularly with a parent or loved-one. My close experiences with food beginning when I was very little have definitely contributed to my interests. Now, after my academic exploration of food in addition to the more casual personal one, I realize more (and realize how much more is unknown to me) than ever before the challenges of equity and access to food. If only every child had access… that’s what I’m asking, and aiming, for.

So in memory of my second-grade adventures, I’m posting a recipe for italian meatballs, although probably nothing near as good as Ms. G’s. But these were so good nonetheless. This recipe is from the Joy of Cooking, with a few variations.

Ingredients – dinner for 4

Meatballs

-1 lb lean ground beef
-3 garlic cloves, minced
-1/2 cup chopped parsley
-1/2 cup grated parmesan
-1 medium onion, finely chopped
-1/2 cup breadcrumbs
-1 large egg, beaten (and a second if the mix seems dry)
-3 Tbsp (dry) red wine
-2 Tbsp tomato paste
-1 tsp salt
-1/4 tsp black pepper
-1/2 tsp dried oregano
-1/2 cup all-purpose flour
-2 Tbsp olive oil

Pasta

-350g fresh pasta (e.g. linguine)

Tomato sauce

-1 onion, minced
-1 clove garlic, finely minced
-1 tsp dried basil
-1/3 cup chopped fresh parsley
-3 Tbsp olive oil
-1 can diced or crushed tomatoes
-salt and pepper to taste

Directions

In a large bowl, combine all the ingredients for the meat balls up to and including the dried oregano.  Mix well with your hands, and add an extra egg if it is difficult to shape into 2 Tbsp-sized balls.

Place the flour on a plate and roll the meatballs in the flour, and then heat the olive oil in a pan over medium heat and brown all over.  Cover with a lid and let cook over medium-low for 10-15 minutes while you make the sauce and the pasta.

Bring a large pot of water to a boil.  Meanwhile, sauté the onion in the oil in a frying pan for 3-4 minutes.  Add the herbs, salt and pepper, and garlic, and sauté for a further 2 minutes.  Add the canned tomatoes, and simmer down.

Cook pasta according to package directions.  Transfer the meatballs to the sauce, and serve over the pasta with parmesan on top.

These meatballs freeze fabulously after being cooked, and can be frozen either with or without sauce and eaten on another day.

Bon appétit!

-Sitelle

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I’m often asked “what is your favourite food, your favourite dish?”

That’s such a hard question! And my answer always begins by mentioning that it depends on the time of day, the season, and what else I’ve eaten recently. This is likely not very satisfying as an answer.

That said, this is one of my top 10 “simple dishes”. There are only 5 ingredients. And it can be an appetizer or a main course. And best of all, it reminds me of my grandparents in France.

Ever since I was little, I can remember carrying those funny-shaped shrimp fishing nets down to the beach with my water shoes in. I would wade slowly around the rocks, looking for the strange movement of the nearly transparent organisms through the water. I love it!

Over time, the shrimp accumulate in my fishing basket, perhaps accompanied by a few other sea-finds like escargots. I look forward to frying them up in butter, garlic, and parsley with my grandmother when I return. It is such a treat.

Ingredients

-1 lb shrimp (I prefer the ones with shells still on as this really boosts the flavour but some may find this messy)
-2 good-sized cloves garlic, germ removed, very finely minced
-leaves from 5 sprigs parsley, washed and finely chopped
-1 Tbsp butter
-pinch salt to taste

Directions

Wash the shrimp in cold water. Mince the garlic and parsley. Melt the butter in a heavy-bottomed frying pan over medium-low, and when butter begins to bubble, add the garlic for 30 minutes. Then add the shrimp, stirring occasionally, until both it is nearly cooked through. Add the parsley 2-3 minutes before turning the heat off, and sprinkle with salt to taste.

-Sitelle

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