Fancy Dinner in a Hurry

Pumpkin Agnoliotti with Grilled Asparagus

Two nights ago for dinner I had KD and weiners, grilled cheese with the whitest bread possible, and tomato soup.  Although it was supremo delicious, I was really craving a meal with a little more in the way of nutritional value - so for last night's dinner, I had to appease my body.

This meal is definitely a win-win-win-(win):  So delicious it hurts, easy to make yet looks like you slaved over it, healthy for your bones, (and sounds super fancy).  Though pasta dishes aren't typically considered to be  "good for you", this pasta's filling is high in iron, Vitamin A, and fibre.  The sauce is also chock full of veggies so you won't feel like you have to force down a salad too.  You can change it up by adding your favourite veggies, but whatever you choose, I guarantee that the sweetness of the pumpkin combined with the savoury sauce will absolutely blow your mind.

You will actually have to go to the grocery store for this one - but it still won't break the bank!

What you will need...

pumpkin agnoliotti (President's Choice baby)

asparagus

onion

garlic

mushrooms

tomato sauce (one day I'll teach ya how to make it from scratch)

red pepper

spinach

grape tomatoes

fresh basil

olive oil

salt/pepper

cayenne pepper

Start with the sauce!

• Heat oil in saucepan and add chopped garlic, basil, onions, and mushrooms - add chopped spinach when onions are cooked
• Add tomato sauce and reduce heat
• Meanwhile, boil water and add pasta (make sure you don't do this too soon as the pasta will only take about 6 minutes)
• Add sliced pepper and last - whole grape tomatoes to the sauce
• Salt, pepper, and cayenne to taste
• In a separate pan, heat oil and add freshly washed asparagus with salt and pepper (TIP: break asparagus instead of cutting it to ensure you're getting the best flavours); cook until slightly soft but not mushy
• Drain pasta and you're almost there!
• If you want to impress: carefully place the pasta on a plate and scoop sauce into centre; place asparagus to your liking and get ready for some compliments

This one calls for a glass of wine!

Scrounging Around

Breakfast Burritos (Good for dinner!)

Well I must take after my father (no waste) because I am the queen of scrounging around my fridge.  Breakfast burritos for dinner is the perfect dish to make when (you think) you have nothing in your fridge.  It consists of pretty basic staples that you probably have lying around as well as whatever you're lucky enough to stuff it with.  Whatever concoction you come up with, I promise it will be great.

The essentials (for one!):

tortilla wrap

 two eggs

rice

beans (black or refried work best)

hot sauce and/or salsa

salt and pepper

add-ons:

cheese

tomato

mushrooms

red/green pepper

avocado

green onions

cilantro

What to do:

• Start your rice!  Brown rice is the healthiest option but we won't be too picky here.  Follow the instructions on the package
• Meanwhile, scramble eggs and cook at a medium temperature - don't forget the salt and pepper (and cheese if you've got it!)
• When rice is just about done, add beans to pot along with other veggies you want to be hot.  Season with salt and pepper
• Warm your tortilla shell and begin to add your fillings.  Start with rice, beans, and eggs then add your fresh veggies and condiments
• Wrap it up if you can or eat with a knife and fork if you can't!

I promise you'll feel so good about yourself after this one that you'll want to chuck out your frozen dinners.  The rice and beans combo may make you gassy, but the mix will also provide your body will all the essential amino acids on top of protein, iron, and Vitamin B - and I'm not even including the health benefits of eggs!  Not bad for those who practice grocery store avoidance!

Enjoy!

Daddy Advice

My dad is not easy to describe.  He's a complicated, simple man.  An athlete who hydrates with beer.  Youthful yet won't stay awake through a movie (at any time of day).  A calm man who screams when he gets the daily jumble.  He's one of a kind - and he also has a knack for whipping up a storm in the kitchen (though you might get a produce sticker in a bite or two).

He has his fair share of "Howie Specialties" such as eggplant parmesan, chicken stew,  and of course his famous ribs.  But he also likes the little things in life - which is why I'm sharing this recipe he sent me from one of his father's signature dishes.  According to my dad, "it was the only thing he ever cooked!"

It would be a shame if I edited this, so please enjoy some verbatim words of wisdom from my dad...

The perfect 4 minute egg:

Take a small pot and fill just enough to cover 2 eggs.(no waste)  bring to a boil. Start  the kettle. Get out bread. Also bowl and plate and cutlery.  Water should almost be ready now. Plop in eggs, carefully.  Put bread in toaster. Put teabag in cup.  Add the kettle water. Get out the milk and honey (optional)  after 3 minutes take out the bag. (put it in the green thing!)  add the milk  n honey(opt)  take out the toast, let cool briefly. Take out the eggs. (if you re too fast wait  the remaining minute) butter the toast. Add honey(opt) crack the eggs. Remove all shell (OPT)  salt n pepper eggs to taste. Sit down n enjoy. Courtesy nate katz, of blessed memory, it was the only thing he ever cooked!

Bullshit Soup

Please don't let the name deter you!  BS is for butternut squash but it also quite accurately illustrates the method.  Basically - I've never made this same soup twice.  You may get irritated by how often the term "to taste" appears in my recipes, but quite frankly, this the basis for how you will craft your very own Bullshit Soup.  If you're cooking for someone other than your family or lover - wash your spoon!

Here is what you will need:

(6-8 servings)

1 large butternut squash

1 large sweet potato

small white onion

ginger

garlic

oil (canola is best)

cinnamon

curry powder

nutmeg

milk or substitute

butter or substitute

salt

pepper

Begin!

• Peel the sweet potato (also called YAMS for all you newbies) and butternut squash and cut into chunks (a little bigger than a single Rubik's cube piece)
• Place in large bowl and cover (but don't drench) in oil then add spices (about 2 teaspoons of each)
• Place on baking sheet and cook for around 20-30 minutes at 350C or until all pieces are mash-able (try not to make 'em crunchy - but if you do, stop here and serve as french fries!)
• Meanwhile in a large pot...heat oil at low temperature and add finely chopped onion, garlic, and ginger
• When squash and potatoes are ready, add to pot along with butter (about the same amount you'd use to make KD) and 2-3 cups of milk
• Use electric handheld blender directly in pot to puree contents - you'll need to add milk until you get to your desired consistency (If using a traditional blender, transfer the soup back into the pot to heat)
• Now get to "to tasting" - add spices until it's right for you

The soup is great garnished with a little goat cheese and freshly toasted bread.

Oh yeah, and butternut squash is pretty good for you too - low in fat, high in fibre and powerful nutrients, and contains a good amount of antioxidants.  More info here: http://www.wholeliving.com/article/power-foods-butternut-squash

Just don't add too much butter!