Polish Penne

"Necessity is the mother of invention." When you've nothing left in your fridge but the basics, get creative. This morning I knew that I should go grocery shopping. I also knew this this afternoon. And finally, I knew it this evening, after the shops were already closed. My procrastination forced me to get creative. I had pasta and the veggies that are always present in my cupboard: garlic, onion, tomato. As I looked at these ingredients I immediately thought of a traditional Italian dish. This just didn't have any appeal so I ventured to my condiment shelf. Barbecue sauce? No. Salad dressing? No. Mustard? Hmm. This surprising ingredient added just the kick to take this dish from boring to brilliant. Next time you realize you should have gotten groceries, think again.

Polish Penne

• 1 Cup Whole Wheat Penne Pasta, cooked
• 1 Tomato, diced
• 1/2 White Onion, corsly chopped 
• 1 Clove Garlic, Minced
• 1 Tsp Spicy Dijon Mustard
• 1 Tsp Olive Oil
• Salt and Pepper, to taste

1. Saute garlic and onion in olive oil until caramelized
2. Add tomato and mustard, stirring until juicy
3. Toss with penne
4. Enjoy! 

Roasts, Roots, and Rice

As the semester draws to an end I've found myself short on time to prepare meals. This is where those frozen portions of past recipes come in handy. Tonight though, I found a way to make a delicious meal that only took five minutes of preparation and tasted fantastic. This is a great recipe to prep when you get home from work or school and enjoy on the table 45 minutes later. Your friends and family will think that you slaved over the stove with how good this concoction smells and tastes!

Xoxo, Liesse

Roasted Veggies with Brown Rice

• 1/3 Sweet Potato, peeled and thinly sliced
• 1/2 Red Bell Pepper, coarsely chopped
• 3 Small (not baby) Carrots, speared
• 1/5 Cup Pine Nuts
• 1 Large Clove Garlic, sliced
• 2 Pinches Salt
• 2 Pinches Brown Sugar
• 1 Pinch Black Pepper
• 1 1/2 Tbs Olive Oil
• 1/3 Cup Brown Rice

1. Set rice to cook on stove top as per package directions (will take approximately 45 minutes)
2. Combine remainder of ingredients in oven proof bowl, mixing with your hands to insure that all veggies are covered in olive oil.
3. Cook veggies in oven at 400 until the rice is done.
4. Serve the veggies over rice and wa-la! You've got a dish of tender veggies with the rich flavor of pine nuts and the spice of fresh garlic.

Striped Eggplant Caponata

I'm listening to Papa Americano and sippin' on a Peroni while I smell my sweet little eggplant cooking. While I was grocery shopping today, I stumbled upon the most beautiful striped eggplant. I immediately thought how delish it would be in my version of my Mama's Eggplant Caponata. The rich flavor of pine nuts and garlic with this eggplant made it one of my favorites when I was growing up. This traditional Sicilian dish can be served over dry toast, pasta, or brown rice. Turn up the Italian and enjoy!

Striped Eggplant Caponata

• 1 Small Striped Eggplant, cut in half lengthwise then thinly sliced
• 1 Small Orange Bell Pepper, thinly sliced  
• 1/4 each Red and Yellow Bell Pepper, thinly sliced
• 1 Tomato, diced
• 1/2 White Onion, finely chopped
• 2 Cloves Garlic, minced
• 1/4 Cup Pine Nuts
• 2 Tbs Olive Oil
• Salt and Pepper to taste

1. Saute onion and garlic in 1 Tbs olive oil until translucent
2. Add red pepper, sauteing until fragrant
3. Add eggplant. Coo on medium-low for 20 minutes
4. Add tomato and salt. Cook for an additional 5 minutes
5. Add pine nuts and pepper. Cook for additional 5 minutes
6. Enjoy!

Vegan Love Loaf

This post isn't a recipe, but a love letter to Miss Cora's Kitchen in Kensington Market. Miss Cora is always the one I cheat on veganism with. She makes a beautiful Brie L.T. and the cutest Cupcakes. Tucked away in a street full of vintage shops, the Kitchen is cozy and always smells like Heaven. When you walk in you are only separated from the baking by a short counter. Always abundant with good tunes spinning on the record player, a girl could get lost in this place (except not really because it's so tiny!). Today I wandered in to Miss Cora's Kitchen  craving something delectable. To my pleasant surprise, I didn't have to do a vegan cheat at all. Cora enticed me with a slice of her Vegan Love Loaf. It's like the privileged sister to carrot cake... decked out with pineapple, coconut, and fresh cranberries. I wish I had a recipe to share with all of you who are State side. You'll just have to come visit me and I'll take you on an adventure to Cora's with me! Torontonians, I highly recommend going to check out this hidden treasure.

Xoxo, Liesse

Mama's Meat(less) Marinara

Ah the perfect marinara sauce... it's a recipe that gets passed down from generation to generation, each time getting the slightest tweak. Whether you inherited your Grandma's award winning recipe or not, everyone needs a basic sauce that they can spice, sugar, or twist. Mama's Meat(less) Marinara is my version of the perfect tomato sauce. You can add other veggies or spices to this to make it your own, or enjoy it plain and simple. This sauce is perfect over pasta, tofu, rice, or homemade veggie ravioli. Enjoy!

Xoxo, Liesse

Mama's Meat(less) Marinara

• 1 Can Whole Tomatoes
• 1 Can Tomato Paste
• 1 Red Bell Pepper, chopped
• 1/2 White Onion, chopped
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• 1 Tbs Brown Sugar
• 1 Tsp Cinnamon
• 1-2 Bay Leaf(s)
• Salt and Pepper, to taste

1. Saute onion, garlic, and red pepper in olive oil until opaque
2. Add canned tomatoes
3. Add spices
4. Bring to a boil, turn to low and let simmer for 30 minutes

Balsamic Roasted Root Vegetables

Despite the fact that here in Canada we've already had our turkey and eaten it too, I'm still in the American Thanksgiving spirit. In light of the upcoming holiday I've been checing out yummy veggie recipes to accompany the traditional dinner. For some of you the basics are turkey, stuffing, mashed potatoes and gravy. For others it is tofu, brussel sprouts, and cranberries. No matter where you get your gobble, your dinner guests will be sure to enjoy these Balsamic Roasted Root Vegetables. Happy almost Thanksgiving to all of you Americans, and happy eating to the rest of the Globe!

Xoxo, Liesse

Balsamic Roasted Root Vegetables
via healthyagingfood.com

• 3 parsnips, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
• 2 rutabagas, peeled and cut in half crosswise, each half cut into 6 to 8 wedges
• 2 turnips, peeled and each cut into 6 to 8 wedges
• 4 carrots, peeled and cut into 2- to 3-inch lengths, each cut in half lengthwise
• 2 onions, peeled and each cut into 8 wedges
• 3 beets, peeled and each cut into 6 wedges
• 1 red pepper, stemmed, seeded and cut into chunks
• 1/3 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• salt and pepper to taste  

1. Preheat oven to 450ºF.
2. Place cut vegetables in large shallow roasting pan or casserole.
3. In small bowl, whisk oil and vinegar. Pour over vegetables and toss to coat evenly.
4. Season to taste with salt and pepper.
5. Roast 15 minutes then stir vegetables.
6. Roast 15 minutes longer and stir again.
7. Roast another 10 minutes.
8. Check for seasoning. Serve hot.

Sopa Navidad

Finals are quickly approaching along with the end of the semester. This means Winter Break, Christmas, and Home. When I think about this joyous time my mouth begins to water with the flavours of Green Chile, Guacamole, and homemade Tortillas. I created a soup with these traditional tastes as a little preview for the month ahead. Enjoy this yummy soup while you get a good dose of Essential Fatty Acids, Vitamin C, and the anti-biotic properties of Garlic. 

Xoxo, Liesse

P.S. I didn't have time to make my favorite homemade Tortillas with this soup today, but I'll include the recipe so that you can enjoy them if you have an extra half hour to spare.

Sopa Navidad

• 1 Clove Garlic, finely chopped
• 1 Ripe Avocado
• 1/2 Tomato
• 1 Tsp Lemon Juice (from real lemons please girls and boys)
• 2 Tbs Roasted Green Chile
• 1/4-1/2 Cup Water
• Salt to taste
• 1 Tsp Olive Oil

1. Saute garlic in olive oil until fragrant
2. Combine garlic, avocado, and tomato in the blender until creamy
3. Cook over medium heat, adding water as necessary to achieve desired consistency, for 5 minutes
4. Mix in green chile and cook for an additional minute
5. Serve warm with fresh lemon juice
6. Enjoy!

Homemade Flour Tortillas
via http://www.cooking-mexican-recipes.com/

• 2 cups of white flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. vegetable oil
• 3/4 cup warm water

1. Combine the flour, baking powder and salt in a bowl.
2. In another bowl combine the warm water and oil.
3. Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork.
4. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough. (The dough will be sticky)
5. Lightly flour a wooden cutting board and knead the dough.
6. Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
7. Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
8. Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
9. Let the dough rest again for 10 minutes.
10. 
    Preheat a skillet or cast iron pan on medium high heat
11. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
12. Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.