Mushroom Omelette with Artichoke, Avocado and Feta

I'm not keen on the title but it gets the point across. What a sophisticated omelette this is, served with italian roasted potatoes. Hello adulthood!

Ingredients:
2 Large free-run eggs
Splash of milk
1 Artichoke diced
2 Mushrooms diced
1/2 Avocado cubed
1 Tbsp of feta crumbled

Directions:
Beat eggs and milk, add other ingredients and cook in a frying pan with a lid just below medium heat for about ten minutes. Check it periodically!

Because my flipping skills are less then stellar I have this sub-par photo but wanted to share this creation anyways!

My Puttanesca Recipe

Subsite anchovies for onions. Not that I don't like "real" puttanesca… I just don't have confidence using anchovies yet! …And it is a bit of a creepy concept.

Fun fact: Puttana translates to "whore." Puttanesca which originated in Naples was referred to as a whores supper. Am I selling it?

It's fresh, salty, tangy, comforting and EASY! Better?

Ingredients:
1 Cup of my homemade kale marinara (slightly spicy)
1 Small yellow onion sliced
1 Tbsp of capers
10 Black olives (pitted and quartered)
2 Artichokes quartered (I used canned, shameful)
1 Tbsp of my pecan pesto
2 Cups of cooked ancient grain pasta (buckwheat soba noodles would be good too!)

Directions:
Soften onions over medium heat in olive oil, salt and pepper. Add sauces and other ingredients until heated through then toss in the cooked pasta. You can drizzle extra olive oil on top to finish. This isn't meant to be a saucy dish and this recipe serves 2!

Pecan Pesto: http://comeforfood.blogspot.ca/2015/09/seasonal-pasta-with-pecan-pesto.html

Kale Marinara: http://comeforfood.blogspot.ca/2013/12/tomato-kale-marinara.html

Seasonal Pasta with Pecan Pesto

Totally inspired from my Farmer's Market Cooking Class yesterday! I used seasonal vegetables bought at the market.

My seasonal Vegetables:
Onion sliced
Garlic minced
Yellow pepper sliced
Zucchini chopped
Tomato diced

Pecan Pesto:
2 Cups of basil
2 Cloves of garlic minced
Olive oil (to mix)
1/3 Cup pecans
salt and pepper
- puree in a blender

Directions:

Blanch vegetables (starting with the hardest ones) to equal parts olive oil and a cup of water. Simmer well-seasoned vegetables until desired tenderness and add a couple dashes of red pepper flakes. Add cooked pasta (2 cups uncooked) and pesto (about 2 tablespoons). Mix well and top with your choice of protein.

Homemade Raspberry Simple Syrup

Helloooo raspberry mojitos!

Ingredients:
1 Cup sugar
1 Cup water

(heat until sugar melts)

2 Cups of raspberries (frozen from garden)
Simmer for 10 minutes then let steep for 10 more.
You can strain but I chose not to because I think it will be prettier and tastier this way! Or you can add some fresh raspberries to your cocktail to garnish.

Muddle with mint, lime, run and top with soda!

Enjoy a seasonal summer happy hour with this tart treat!

Muddle 1/2 lime with 4 mint leafs

fill glass with ice

2 oz rum

1 oz simple syrup

Top with soda water

Garnish like a pro

Skinny French Toast with Stewed Strawberries

I conqoured my french-toast fear! After seeing a cousins post last week I've been dreaming about the often-thought about, rarely ordered french toast. Ok, it doesn't cross my mind as often as cinnamon buns but I do love a good french toast!

Ingredients (for 2 pieces):
2 Slices of ancient grains bread (or choice)
2 Eggs
1 Good splash of milk
1/2 Tsp vanilla
1/4 Tsp of cinnamon
1 Cup quartered strawberries
1 Tsp white sugar
Butter
Maple syrup

Directions:

In a pot bring strawberries and sugar to a simmer for about 10 minutes or until desired texture. Stir every couple minutes.

In a flat bowl beat eggs, milk, cinnamon and vanilla. Lay bread flat on both sides to absorb mixture and add to a pan over medium heat with melted butter. (I never waited long enough and always failed). So this takes some time! Wait until one side is golden delicious and flip. The bread should be a medium brown colour and not squishy if that helps.

Top with the stewed strawberry sauce and add maple syrup if you wish. (Thanks Laurin extended family for this bottle!)

Greek Inspired Pasta Salad

Why not post? It's simple and makes for good lunches for the work-week!

Ingredients:

2 Cups of uncooked fusilli pasta

1 Can chick peas

1 Red pepper diced

1/2 English cucumber cubed

1 Small red onion

Lemon

Balsamic vinegar

Feta garnish

Avocado

Directions:

Cook and cool pasta, add diced vegetables and chick peas. I add the avocado and cheese before packing/eating. Bring a big lemon wedge or half a baby lemon and a small drizzle of balsamic. I would have totally added a sprinkle of oregano but none in stock wouldn't you believe it? Fresh green peas would also be a delicious suggestion! So this salad keeps getting bigger...

A fresh cold meal that stores well!

Basic Blueberry Pancakes

A beautifully sweet seasonal weekend breakfast. You may need to add a bit of water (1/4 cup) to lighten up the batter mixture.

Ingredients:
1 1/3 Cup flour
3 Tsp baking powder
1/3 Cup sugar
1 Egg
1 Cup milk
3 Tbsp butter
1 Tsp vanilla
1/2 Tsp cinnamon
1 Cup of blueberries

2 Cups of halved strawberries
Maple syrup (to top pancakes if desired)



Directions:

Blend butter and sugar then add egg, milk, , vanilla, and dry ingredients. Mix in blueberries last.
Add a small paddle of mixture to a warm lightly buttered pan. Bake one first side until you see bubbles beginning to form then flip.

Stewed strawberries: wash and cut strawberries in halves or quarters. Sprinkle with a tablespoon of sugar and let stew in a pot on medium heat for a minimum of ten minutes stirring sometimes.