Kale and Butternut Squash Pizza

2 Tbsp Olive Oil
3 cups diced Butternut squash (about half a medium sized squash)
1 Tbsp chopped fresh sage
1 bunch of kale chopped
salt and pepper

Garlic Parmesan Sauce

1 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 clove of garlic finely diced
1/2 cup fresh grated parmesan
pinch of both chili flakes and nutmeg

1 cup of old white cheddar or mozzerella
Parmesan

Makes 2 pizzas

Preheat oven to 425F

In a medium saucepan over medium heat warm 1 Tbsp of olive oil. Add the squash, season with salt and pepper sautéing for 5 minutes then add the fresh sage. Continue cooking for up to another 5 minutes until the squash is fork tender then set aside.

In a seperate pan heat the 2nd Tbsp of oil and wilt the kale, cooking for about 2-3 minutes. Season with salt and pepper

In a small sauce pan over medium heat melt the butter and whisk in the flour. Cook for 1-2 minutes regularly whisking. Warm the milk (I used the microwave) and slowly stir into the flour and butter. Continue cooking until the sauce begins to thicken then stir in the parmesan, garlic, chili flake and nutmeg. Once the sauce has thickened enough to coat the back of a spoon remove from heat and set aside.

I used a metal pizza pan sprinkled with cornmeal. I find this helps it not stick and get crisp on the bottom.

Spread the crusts with the garlic cream sauce then layer on the kale and squash. Top with the grated cheese and sprinkle with fresh grated parmesan.

Bake at 425 for 15-18 minutes or until the crust is browned and the cheese is bubbly

Please leave me a comment letting me know how your family or friends enjoyed it or really anything you have to share:)

I have a Facebook page too if you want to come on over and check it out. I post nightly meals, ideas, and share about how I feed my family healthy and tasty meals.

Leftovers for Lunch or Fill the Freezer

2 Comments

Posted on November 9, 2013

Hubby and I have been together from almost 10 years and I know it makes me a massive dork but I keep falling more in love with him.

There was a time where my tough exterior, (I do have tattoos) and a need for protection, kept me from admitting how much he meant to me. And I’d be lying if I said it was that long ago.

The last remnants of the wall just crumbled down this year. I think the struggle of having him work in another province really put into perspective how much he actually did and want he meant to our lives. I realized I cared a lot less about how the towels were folded and a lot more about having someone to talk to.

I wrote a blog post acknowledging what a jerk I had really been. He’d jokingly asked for it in writing when I apologized to him and since I’m an overachiever he got a public declaration of my wrongness.

The funny thing is that I had struggled with the whole loving my hubby as much as I do thing. In some ways a deep part of me thought it’s a sign of weakness to admit I need him and that I truly love the guy.

I reflect on this one a lot. What what was it that I saw as weak? Was it admitting that I need someone? or the fear that if I broke down all the walls around my heart then I left myself open to hurt? Maybe I thought he’d start using my weakness against me?

I think I was just straight up scared. It meant that I had to honestly accept him for everything he is and isn’t. What he would be and what I might have to let go of ever having. I have to be accepting of the life we have and I have to take the chance that I might get really hurt.

A million years ago my auntie told me that when I was able to open up completely and be vulnerable, holding nothing back, then I would really be in LOVE. I thought I had done that but I realized I hadn’t. I’d been holding on to past resentments and my own fears of rejection.

Letting go and opening up changed everything so when I say now that I love him, this is more than a love for cheese,this is the full force of my heart open to him. This is me wanting to be with him old and feeble, young and broke, tired and in a messy house.

And the best part is that when I opened my heart to him he did the same for me. Each day I see the trust and belief we have in each other grow. I wanted to share that joy and that feeling of knowing that I am loved because with it comes the strength I have to do what I do and I think he draws from it too. We revel in each others successes and I trust more than ever that if the world wants to give us lemons that we’ll make the best damn lemon tart with it EVER, (really did you expect anything but a food analogy??)

This last week I lent my support in a more tangible way. Hubby’s got a new gig working on a tugboat running around on log booms. Cold, wet and dangerous so of course he loves every minute of it.

I wanted to make sure he had filling, warm suppers that would make great lunches the next day. Gotta nurture my superhero hubby, (seriously you should see what these guys do!).

This is not my usual cooking style so I pulled from some fellow bloggers recipes, adapting them a little of course because I can’t help playing with my food. I think this week is a great one for this time of year and if you don’t have someone who needs hearty lunches it’s a week of meals that will give you a freezer full of leftovers to pull from as needed.

Sunday

Irish Beef Stew
I used this recipe as a starting place and tried to recreate the stew I’ve had at Sean’s aunts. I added crushed tomatoes, peas and used stewing beef. It was hearty and filling and I made a big enough pot that I had 6 portions to freeze for lunches

Monday

Chicken Tortilla Lasagna
This is one of the few times I use a pre-made canned soup. It makes for a quick prep and tastes delicious. Using rotisserie chicken speeds supper up even more

Chicken Tortilla Lasagna

Tuesday

Tomato Soup and Grilled Cheese
It was less challenging to make my own then I expected but my recipe needs another round of testing so I’ll share the one I used as a starting place for inspiration. Next time I want to add tortellini into the soup and I think that would make for a little more hubby friendly meal (by hubby friendly I mean really filling)

Grill Cheese and Tomato Soup

Wednesday

Perogy Bake
I was short on ideas this week and this made for a no thought supper. I placed a layer of boiled perogies in a baking dish and topped with crumbled cooked bacon, fresh tomatoes, sautéed onions and sprinkled on some cheese. I baked this at 350 until the cheese was bubbly and served them with plain yogurt

Thursday

Tuna Casserole (aka Tuna Surprise)
I’ve made tuna casserole twice this year and that was 2x more than I had ever eaten it since I was 7. My dad made a terrifying version and I had been scarred, but I have moved on and find it’s a cheap and easy casserole that my children wolf down.

Tuna Surprise

Friday

Chicken, Leek and Mushroom Cobbler
I used this recipe and it was great. I would cut back on the thyme as I found it a little overwhelming. I also added plain yogurt to the sauce and it seemed to cut back some of the richness.

Saturday

Baked Tortellini Casserole with Cheese and Veggies
Another easy supper inspired by something I saw on Pinterest that made for fabulous lunches. I used a cheese filled tortellini and prepared them to package instructions. Then added in a jar of my home-made marinara. I had sautéed onions, peppers, mushrooms and zucchini and added that in too. Then topped the whole thing with grated cheese and baked it for 30 minutes at 350.

Baked Tortellini

So there it is a sweet love story and a week of meals that will either feed a small army (or my husband) with delicious suppers and leftover lunches.

I have a Facebook page too. I post nightly meals, tips and tricks and just share a little more about how I keep my family fed with healthy and low-cost meals. So come check it out at www.facebook.com/myweeklydish

Roasted Broccoli and Chicken Alfredo

2-3 heads of broccoli cut into florets (about 5-6 cups)
1-2 Tbsps olive oil
Salt and Pepper
2 cups cooked chicken
1 500g package of penne
About a tsp of lemon zest

Preheat oven to 400F

Lay the broccoli on a parchment lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for about 15-20 minutes looking for the tops to brown slightly

Once this is in the oven I would get the water ready for the pasta and cook it to package instructions for al dente

Alfredo sauce

1/4 cup butter
1 1/2 cups whipping cream
3/4 cup fresh grated parmesan
2 cloves crushed garlic

In a large saucepan melt the butter over medium heat. Add the garlic and allow to it to cook for about a minute taking care not to let it brown. Pour in the whipping cream and stir with a whisk. Once bubbles begin to form add the parmesan and continue regularly stirring. Allow the sauce to bubble but not boil reducing the heat to medium low if needed. Continue cooking until the sauce has thickened and is able to coat the back of your spoon.

Season with pepper. I personally find parmesan salty enough but season to your taste

Once the sauce is ready, the broccoli is out of the oven and the pasta is cooked its just a matter of combining all this goodness

Layer the pasta into a large serving dish. Top with the chicken and broccoli than pour over the Alfredo sauce. Toss together and finish with the lemon zest and a touch more parmesan

Serve immediately

I hope your family and friends enjoy this dish as much as I do. I may have a soft spot for the original casserole but I think everyone can share in my love of this one,

If you’d like to see how my family eats every night and join some of the conversations check out my Facebook page @ www.facebook.com/myweeklydish

Beet and Pear Tart with Goat Cheese and Walnuts

I Just Wanted to Say Thanks

4 Comments

Posted on October 8, 2013

The Canadian version of Thanksgiving doesn’t quite have the same spectacle that it does to our Southern neighbours. Yes, we have our turkeys and pies, plus a few good football games. But there are no pilgrims, large rocks or bowls and the best history I can find is that explorers had a heck of a time not dying while wandering around Canada so they ate a lot and were thankful. (I could be very wrong so please don’t quote me).

We do have our own traditions though and one is that during supper someone always asks those at the table to say what they are thankful for. Unfortunately, this is usually after stuffing myself into oblivion and even though I have lots to say it never quite makes it out. I give the usual response of family or friends and if its been an especially good year maybe a new job or a something like that. It would seem too long winded and take too much work to say what’s really rattling around in my head.

But I really do want to share what I’m thankful for and since I’m lacking in a spectacular Thanksgiving recipe this seems like the perfect chance.

What I am so very grateful for is the second chances and sometimes third or fourth ones that the people around me freely give.

I’ll give my most recent example. This last week I was sick, Not bed ridden, the plague has arisen sick, but definitely sniffly and miserable. It seemed to linger on and on and with two small children I just couldn’t get the sleep I needed to kick it. Finally my body gave up and I took a day off just to catch up. I slept most of the day and still passed out at 9. I woke up in the morning feeling kinda icky but more alert than I have in a week.

With this alertness came a kind of saddening reality. That whole past week I had been absolutely short tempered with my lovely son. He has entered the “why” phase of childhood and my cold addled self just couldn’t answer his increasingly frustrating whys, (no I’m not going to pretend they’re not exhausting). So instead I was a little yelly and a little impatient and really the poor kid got the short end of the stick.

So today after picking him up from daycare and on the drive home I apologized. I explained that mommy realized she’d been angry this week and that I was terribly sorry for not listening better and for being upset a lot. He dropped his little head and agreed that I had been cranky and that he was sad about it. My heart broke and I thanked him for being so wonderful and told him that mommy would try to remember not to be a jerk.

And that was it, we moved on and he was back to his exuberant little self, full of new and wondering “whys”, except this time I harnessed all my energy and answered every last one, even if it was with “hmmmm, maybe dadddy knows”.

So that’s what I’m truly thankful for, the opportunities to fix mistakes, apologize and carry on. The space to be human and hope that even when I hurt those around me I can repair the damage done. Knowing that I can never take advantage of these chances because then maybe then they wouldn’t be given so freely.

Because the gods know I’m far from perfect and this will not be my last apology but most likely one of many that I will have to make.

So if you happen to be at the table with me when I say “I’m thankful for friends and family”, then see me shove more pie in my mouth, know that there is a lot more behind those words and that I am grateful for the chances you all give me throughout the year.

Happy Thanksgiving all and may your long weekend be filled with pie and love!

Sweet Potato and Black Bean Burritos

3 Comments

Posted on October 3, 2013

Every time my husband meets a vegetarian he asks if they eat bacon. The man is convinced that even vegetarians can’t resist it and that they all obviously cheat. I honestly think he struggles to believe that a person could happily choose to not eat meat. It’s terribly embarrassing and thankfully my vegetarian friends have been submitted to sillier questions so they laugh it off.

I’m not really surprised though. When I met his family and told them that I was a past vegetarian they had a hard time imagining a person living on carrots and potatoes. Meat was central to family dinners and hubby just came to expect to see it on his plate.

I didn’t help much either, at least at first. When we first started dating I adapted my mostly veggie ways and made meals more to his tastes and preferences. I guess I believed the saying “a way to a man’s heart is through his stomach”. Over time this started to drive me a little batty, (shocking), and since he isn’t the cook in the house I decided to cook the way I prefer. I dropped the meat-ccentric meals and slowly shifted our diet to the veggie focused way I ate before he came around

More recently I’ve managed to get us eating three vegetarian meals a week, (our budget is thrilled). It’s taken some finessing and finagling to keep a meat eater happy with all veggies for dinner, but other than the odd request for an entire ham for supper I think he’s adapted well. One of the tricks I’ve learnt is to give him something that’s familiar like pizza or a burrito. He already knows he likes them so he’s willing to try a veggie version.

These burritos are a great example. The combination of sweet potatoes, beans and cheese provide not only all the nutrients you need but come in a familiar package. Plus they are filling and hearty enough to satisfy hubby. The kids loved them and I get my way, which of course always makes me happy.

Sweet Potato and Black Bean Burritos

1 Tbsp olive oil
1 Tbsp butter
1 cup diced onion (about 1/2 medium onion)
1 clove crushed garlic
2 cups small cubed sweet potato
1 Tbsp cumin
1 Tbsp chili powder
1 can black beans
1 cup diced red pepper (about 1 pepper)
1/2 cup chopped cilantro

1/2 cup veggie stock
2 Tbsps lime juice (about 1 lime)
1 tsp honey
salt to taste

2 cups of grated cheese
6 tortillas

In a large skillet melt the butter with the olive oil over medium heat. Add the onions and cook until they start to become translucent. Stir in the garlic, cumin and chili powder cooking another 30 seconds or so then add the sweet potato. Continue cooking for about 5-10 minutes or until they are fork tender.

In a separate bowl combine the stock, honey and lime juice.

Stir the beans and peppers in with the sweet potatoes and pour the stock mixture over top. Cover the pan and leave for 5 minutes. Remove the lid and continue cooking until the sweet potatoes are cooked through and most of the sauce has been absorbed. Season with salt and sprinkle in the cilantro

Lay out the tortillas and place about a half cup of the mixture near one edge of the tortilla and sprinkle in a layer of cheese.

Roll and place in a clean skillet.

Place a heavy pot or another pan over top and cook over medium low heat for a few minutes on each side until golden brown.

Serve with salsa and plain yogurt:)

I hope these burritos make your family as happy as ours and that they satisfy even your most carnivorous members. Enjoy and have a yummy week!

This is my first time including a video. I’d love to know what you think! I also share dinner ideas on my Facebook page @ www.facebook.com/myweeklydish

Painted Plates

2 Comments

Posted on September 27, 2013

Curried Cauliflower with Almonds, Raisins, Spinach and Gnocchi

For some people art or music is their source of creative expression. Not me, I can scribble a little and love music but it’s not an outlet or an extension of my personality. For me the most creative and most me I feel is in the kitchen. It’s my canvas

The prep is my meditation, I get into Zen mode thinking out the rough form of a recipe. And as I cut and prep it’s like an artist sketching in pencil before picking up the paints. Then cooking starts and I find myself tasting and dancing around the kitchen. Smelling spices and peeking back in the fridge. New ideas coming like little jolts from the divine cooking gods. “What about curry….oooohhhhh what about curry and raisins…yes!”. I feel free and joyful and excited to share my masterpiece, (or crayon drawing, depending on the day). Continue Reading »

Doing the broke dance – a week of meals for $100

4 Comments

Posted on September 22, 2013

We all have fears and things that create anxiety in our lives. For me it’s money or the lack thereof. I hate being broke more than anything and I can tend towards obsessiveness around finances. Not that I’m good at it. In fact I kind of suck and that really doesn’t help. It takes me a million hours to create a budget and make sure the bills are all paid.

Looking back my concerns probably started in university. I had next to nothing and there were times where the best meal plan I could create was rice with either hot sauce or soy sauce. Coffees were an absolute luxury and I snuck on the train to get to school. I hated it and everything I thought it said about me. Since then I’ve always squirrelled a little away or stockpiled toilet paper and pasta to get us through the little bumps that all families face. Continue Reading »

Curried Yogurt Marinade

1 Comment

Posted on September 21, 2013

or How to Make Anything Taste Good

Years ago I realized I go through so many dried herbs and spices that those little dink jars were just silly. So I started buying in bulk and storing them in reused glass jars with the label washed off. I’ve been using the same jars for so long that I know what size jar the chili powder is in and that the cumin’s lid has a trace of rust on it. However, if you aren’t me and don’t know the jars and aren’t super familiar with what’s in them cooking could be a bit of a crap shoot.

My spice cupboard

Comfort in a bowl – Split pea soup

3 Comments

Posted on September 16, 2013

My husband grew up in a small community in rural Newfoundland. It’s really small, like 400 people small. He spent most of his time outdoors on dirt bikes, snow mobiles or on the water and not much time watching Much Music or wearing neon. Because of this I sometimes tease that he grew up under a rock, (or on a rock depending on how you look at it). However, both of us were pretty fortunate and had adventurous cooks in our homes. It’s probably why he loves me so much.

His dad is the cook in the home and always willing to try new things in the kitchen. However, in his own way he is really picky and there were certain meals that didn’t make it to the table like pizza or pasta. I think that’s why to me its so cute that when hubbers was growing up and they got to go to a restaurant he ordered pea soup. Going out for supper in such a small community would be a big deal. And my lovely, sweet man wanted pea soup. Continue Reading »

My Weekly Dish

Weekly meal plans and recipes to make life a little easier and tastier

Kale and Butternut Squash Pizza