Getting There: French Onion and White Bean Soup

This is a sponsored post. While I was compensated by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.

This morning I caught that first whiff of spring in the air. You know the one. It’s earthy and sweet, and the air has the tingle of possibility about it. I love it when the snow begins to melt and even if we do get more of the white stuff, it’s not going to last for long. Of course the days of wearing shorts and sandals are a long way off, but the most important thing is that we’re getting there. Soup weather is still very much in play, and if you’re a French Onion fan, this soup is for you!  

Welcome to the World: Lazy Perogie Casserole and Links

It's official! Vegetables: A Love Story has officially launched out into the Universe! And while there hasn't been as much drama as William Shatner shooting off into space, things here have been very busy and I'm overjoyed to say that this second book baby has been received with glowing reviews. It's even number two on the McNally Robinson Best Seller list! Woo hoo! My online book launch party is happening tomorrow October 21st at 7 pm. Here is the link to register. While we can't do in-person events due to covid, this is the next best thing. I hope to see you there! Dixon is going to make a cameo, and the chat with Jenn is sure to be entertaining. I'll read some stories and answer your questions. Please join us! 

French Onion Macaroni and Cheese

 This is a sponsored post. While I was compensated financially, all opinions are my own. 

So much has happened in the last couple of months. I hope everyone is doing well and staying safe during these wild and crazy days. It’s been a bit of blur over here. The manuscript for Vegetables: A Love Story is fully and completely edited and on its way to the designer as we speak. I can’t remember a day in the last year when I haven’t been working on the book! Feels strange and yet exhilarating to send the book baby away and see what magic transpires with the words and images. With a little more time on my hands I’m catching up on cleaning (oh the dust bunnies!) and tidying up all the loose ends that I’ve shoved to the back burner this year. My office has never been so clean and organized! And, there’s a blizzard on its way this weekend, so I’ve hunkered down with the cats, and have a fridge and pantry well-stocked so you know there is going to be some comfort food happening too. Nothing like swirling snow outside to make me want to have the oven on all day, cooking and baking all the things. This creamy French Onion Macaroni and Cheese was exactly what the day needed - full of delicious caramelized onions and gooey cheese. I’m already excited about the leftovers for lunch tomorrow! 

Grilled Garlic Sausage and Gnocchi Skillet Dinner

 

This is a sponsored post. While I was compensated financially, all opinions are my own.

I really love these late August days. This is the point of summer when I'm savouring every detail, every day. I'm thoroughly enjoying ice cream on the patio, as the dragonflies swoop under the trees, which are beginning to change, but I pretend I don't see the yellowing of leaves. Whenever I put on a pretty summer dress, I feel the fabric and admire the way it swirls about my hips, all the while thinking that this could be the last time I wear it this year. In the evening, I love how the warm breeze moves the curtains, just so. The other night I fell asleep to the sound of thunder rumbling in the distance, and I’m almost certain there was a smile on my face. I savour every moment summer and I have together, whether it's driving out on country roads to look at the stars, or one last dip of the toes into the lake. And, I’m eating all of the delicious things like peaches and corn and tomatoes, oh my! For anyone who loves food, this is the best time of the year. Savour it all, while you can. 

Grilled Smokies and Easy Baked Beans

This is a sponsored post. While I was compensated financially, all opinions are my own. This is the seventh week of isolation for me. It feels like the time has slipped by, and yet February feels like ages and ages ago. I was talking with a friend today, and she mentioned how much she loved her life three months ago; how good she had it. I couldn’t agree more. Those were the days of hugging your friends, going for coffee spontaneously, and no one thought twice about going into the grocery store. I miss those days. I miss a lot of things. But with the longing for “the old ways” comes an acceptance for what is the new “normal”, and a whole lotta gratitude for the life I have. It’s not that bad. Everyone I love is safe and well. I have a fridge full of food. I' have a little bit of money in my bank account. And, I've got all the springtime feels. We’ve had a burst of heat here in Saskatoon and it can’t come at a better time. I’m so grateful that I have a huge yard to spend time in. Me and the cats go outside for at least a few hours every day. They climb trees, sniff every flower bed, and curl up in the patches of sunlight. I dig in the dirt, happy to see all of the green stuff poking out, then I take a break and sit in my chair and drink tea, grateful for the sun shining on my face, warming me up from the inside out. 

White Bean and Chicken Chili

For the last few weeks I’ve been all about the comfort food. Like many of you, I’ve been hunkering down in my kitchen, testing recipes and trying to figure out what the “new normal” is going to look like. So far it looks like me eating a lot of bread and yummy soups, pasta, and chili. I’m into it. These are the days to reach for whatever brings you comfort, while also cooking healthy, nutritious meals without having to run to the grocery store every few days. I’m trying to hold out for at least two weeks and so far, so good. Having a well-stocked (but not hoarding!) pantry of canned beans, chicken broth, and other essentials, means dinner can come together easily, and taste mighty delicious. 

Tomato and White Bean Soup with Sausage and Kale

This is a sponsored post. While I was compensated financially by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine. 

So, how is everyone doing? I feel like the world has just been turned upside down, and like many of you, I'm holding tight to whatever I can grasp on to: the close relationships I have with my fella and my mom; working on my cookbook (it's so good to have a massive project to focus on); my four sweet and entertaining felines; voices of friends from afar; Netflix and books; short walks outside, far away from people; and of course cooking and baking. My kitchen is truly my sanctuary; I feel safe and comfortable there. With all of the scary stuff happening outside my house, standing at my counter creating recipes feels normal. And good. I like normal and good! I've been staying home LIKE YOU ARE SUPPOSED TO and honestly, it's going okay. I'd pretty much planned on self-isolating until August when my manuscript is due, but not quite as extreme as this. I long for the days far down the road when I can go out for dinner with my boyfriend. And go grab a coffee and chat with friends. And hug them! And pick my mom up so we can go get pedicures. I'm going to go to all of the movies and all of the concerts and I very well may hop a on a jet plane. And not be afraid. This all seems like a dream, but when the anxiety kicks in late at night, these are the small things I think of and honest to god I'll never take them for granted again.

Buttery Pappardelle in Caramelized Onion Sauce

This is a sponsored post. While I was compensated financially, all opinions are my own. 

I don’t know about you, but I’m in full-on hibernation mode. Every day I thank my lucky stars that I’m writing my second cookbook (!!!) and don’t have to venture out of my house too much. This is especially welcome when the *Feels Like temperature is -40C in Saskatoon. Oh my stars, let me tell you, that is COLD. And when it’s this cold I want to fill my belly with delicious comfort food that is simple, budget friendly (it is January after all) and delicious. This recipe for buttery noodles swaddled in the most delicious caramelized onion sauce checked all those boxes. I just finished the last bit for lunch today and I already can’t wait to make it again!

Lentil & Kale Shepherd's Pie with Roasted Garlic Potatoes

This about the time of year when winter behaves like the beloved house guest that has overstayed their welcome.  You know the type.  Things start off really well - it's great seeing them again and catching up on old times.  You radiate in the coziness they bring with them - hauling out the blankets and DVDs you're too busy to watch in summer.  Copious amounts of tea (and chocolate!) are consumed as you settle in together over dark and cold nights.  Things are fine.  Things aren't perfect but you adjust to the dry skin, runny noses, the cold, cold car, and scarves wrapped around your face so only your eyes peek out.  But then, after FIVE months of this, you start to feel annoyed and grumpy.  The faults of the unwanted house guest are noticed and annoying. You don't want the cold, cold car and dry skin and sweaters any longer.  The parka has played its part, but it is time, now, to part.  There are no hard feelings, and without a doubt, the houseguest will return.  They always do.  A send off is in order, encouraged even, with a comforting bowl of lentils and potatoes.

Baked Rigatoni With Sausage, Ricotta and Swiss Chard

This is a sponsored post. I was compensated financially by Barilla to write it. All thoughts, feelings and opinions about their pasta are my own. 

Sometimes I find inspiration for meals in the oddest of locales.  There I was, minding my own business in Superstore. (For those not in the know, Superstore is a huge grocery store chain in Canada, with their own cheap and cheerful clothing line, housewares, and other big box store stuff.  They don't sell tires though.) I sauntered down the housewares aisle, just for fun.  I love all things kitchen.  I could spend hours examining pots and bowls and wooden spoons and vegetable peelers.  Kitchen stuff is my crack.  Good thing my little green kitchen is tiny so my habit is fairly under control - until I find something I must have this very second.  Like this new line of stoneware Superstore has in stock now.  I found the most perfect red baking dish.  It's deep, like 3L deep, with nice high sides.  But really, it's the red that got me.  And the price.  $17.99!!!  Deal of the day. 

While looking at this perfect baking vessel, I thought hmmm....pasta would bake up lovely in this, with its cheesy goodness self contained with the high sides.  I've got a box of Barilla Rigatoni in the pantry, and oh, I have some excellent Pine View Farms Italian sausage in the freezer, along with some cherry tomatoes ready to burst from ripeness, and half block of mozzarella that should find a purpose, too.  There.  Dinner planned, just from looking at my new purchase.  I skipped over to the produce aisle (no I didn't really skip - that would be silly) and picked out some good-looking Swiss chard, because all of a sudden I wanted a ricotta cheese filling, with greens in it, and I love chard over spinach any day.  Grabbed a can or two of crushed tomatoes and I was set.  Superstore, I love you. 

Rigatoni is perfect for this dish.  It has more personality than rotini or penne, though in a pinch those would work well here too.  So would lasagna noodles, if you wanted to go that route.  It's really all about the sauce, pasta, and cheese.  I prefer to use a high-quality pasta like Barilla, that cooks perfectly al dente every time. You can leave the sausage out of the sauce too, but I love the really good quality sausage that Pine View produces.  Very lean and jam packed with flavour.  Splash in some red wine too, if you have some sitting on the counter that needs to be used up (ha!!!) or crack open a bottle, and drink the rest with your fabulous dinner.  There are a few steps here, but it's not too fussy.  The ricotta filling is well worth it - I daresay it makes the dish.  Well, that and the bubbling mozzarella on top.  Where would we be without that glorious lid of melted cheese?

Baked Rigatoni with Italian Sausage, Ricotta and Swiss Chard

Cooking time: 50 minutes
Makes 6 servings

454g Barilla Rigatoni

sauce:
1 Tbsp canola oil
500g good quality Italian sausage, mild or hot
1 medium onion, chopped
2 cloves garlic, chopped
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1 tsp dried oregano
pinch of hot pepper flakes, or more
few glugs of red wine
1 796 ml can crushed tomatoes
small handful of cherry tomatoes, cut in half
1 Tbsp honey
salt and pepper to taste

filling:
1 500g tub of ricotta cheese (not low fat)
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
pinch hot pepper flakes
1 small onion, chopped
1 clove garlic, chopped
1 Tbsp olive oil
1 bunch Swiss chard, chopped
salt and pepper

3 cups shredded mozzarella

• Cook the pasta in a large pot of boiling salted water until it's still a little firm (about 7 minutes) - it will cook more in the oven. When cooked, drain, and set aside.   
• To make the sauce, heat a large saucepan over medium high heat.  Add the oil. Squeeze the sausage out of the casings, and cook until no longer pink inside, breaking up with a wooden spoon.  Add the chopped onion and garlic, herbs and red pepper flakes.  Cook until the onions are translucent.  
• Add the glugs of wine, if you wish, let reduce for a bit, then add the crushed tomatoes, cherry tomatoes, honey and a little salt and pepper.  Bring to a boil, stirring, then reduce heat to medium-low and simmer for about half an hour, stirring now and again. Adjust the seasonings. 
• In the meantime, in a large bowl, mix together the ricotta, egg, Parmesan, basil and red pepper flakes.  Heat a medium skillet over medium-high and add olive oil.  Sauté the onion until translucent and then add the chard.  Cook until soft.  Let cool a bit, then add to the cheese mixture. 
• To assemble:  in a large, deep 3L casserole dish, lay down some sauce, then half noodles, then the ricotta filling, then remaining noodles, remaining sauce and finish with the mozzarella. Bake until cheese is bubbly and golden, about 25 minutes.  Let sit 5 minutes before cutting into.  Serve with crusty bread and a big salad.  Makes lots for 6. 

The baking dish did not disappoint!  I didn't think to grease it, and low and behold it washed like a dream - no stuck-on cheesy bits to give me grief.  I'm happy I added the red dish to my inventory of cool kitchen stuff....I can foresee it baking up wonderful crisps and cobblers, maybe even a scalloped potato or two.  They also sell little 3L roasters, complete with lid, for the same price.  I may have to make another trip....

Does anyone else have a bad kitchen equipment habit?