A couple of weeks ago we were down at Hooked and they had a delicious-looking slab of sustainably-caught albacore tuna. It was just the thing we were looking for, to be tossed with some homemade marinara and whole-wheat spaghettini. Tasty, fast, and healthy – the perfect Friday night supper.
Author: WalkEatLive
Pass the Pesto…
Well, although we had a warm, sunny Thanksgiving, it will turn chilly soon enough. So we’ve been busy gathering what we can from the garden, preserving, freezing, drying and cooking the fruits of our labours so we can enjoy them all winter long.
With a bumper crop of basil, we decided to make some pesto. Here’s what you do:
In the food processor, chop some garlic (1-3 cloves, as you prefer it). Then add a couple of good handfuls of basil leaves, about 1/3 cup of walnuts, and a couple of ounces of parmesan cheese, freshly ground. Traditionalists use pine nuts, but walnuts are always easier to find, especially in the fall. Besides, they appeal to our frugal natures. Pulse it until it’s coarsely chopped, then, with the food processor running, pour extra virgin olive oil in the spout until it reaches a thick, saucy consistency. Store in mason jars, topped with a layer of olive oil, in the fridge for a week or two (add more oil each time you take out some pesto), or in the freezer if you want to keep it longer. Simply thaw it in the fridge the day before you want to use it.
We love the many uses of pesto – as a base for pizza, tossed with some pasta, rubbed on a chicken, or mixed into a homemade vinaigrette. We could go on and on…but instead, we’ll stop for now (and maybe make some more pesto).
Turkey Soup with Rice
The 1948 Disney movie of Johnny Appleseed talks about all the things you can 
do with apples. With a nod to the apple song, let’s talk turkey! Turkey sandwiches and stews, casseroles to feed the crew, tasty pasta for a group, and last but not least, turkey soup!
After carving the turkey, we put the carcass on to simmer in a big stockpot. 
When it was done, we removed any remaining meat from the bones, and added this to strained stock with some aromatic onions and garlic.
Next, celery, even the leaves. Carrots rounded out the flavours, naturally.
We brought the stock back to the boil, and then added some brown basmati rice. 
Last but not least, what would turkey soup be without turkey? After turning the heat back down to a simmer, we put the turkey back in, gave the 
whole thing a good stir, and let it simmer until the rice was cooked and the vegetables were tender. We’ll make a meal of it today, and put the rest in the freezer for a cold winter’s day when our tummies need warming.
Turkey Yesterday, Today, and Tomorrow…it's Thanksgiving in Canada!
Thanksgiving around our house means two kinds of pie (pumpkin and apple), cranberry sauce (homemade, of course), squash, mashed potatoes, green beans, carrots, gravy, and of course, turkey with dressing. Whether it’s held on Sunday or Monday, it’s all about family. (Psst: Happy Birthday, Kathryn!)
Here’s a picture of this year’s succulent bird, before dinner. We’d like to share more photos, but we were too busy cooking, carving, chatting, and eating.
Happy Thanksgiving, everyone!
Tuna Pasta Fasta!
Spicy Squash Soup is Hot!
This sumptuous soup started with
some spicy roasted squash, adapted from a Jamie Oliver recipe. We took a hubbard squash and cut it into wedges, rubbing them with a mixture of olive oil and some delicious spicy peppers (pureed) from the farmer’s market and a bit of ground fennel and coriander. Roasted for about an hour at 400F, or until soft, we used some of them for dinner and chilled the leftovers in the fridge.
The next day, we took some of our homemade veggie broth from the fridge, and blanched half an onion and a carrot. Then we tipped in the remaining squash and let it simmer til the veg were tender, about 10 minutes. A quick blend with an immersion blender (or a potato masher will do, not quite as smoothly, in a pinch) and it was nearly ready. A cup or so of milk (we used 1% – choose your fat according to your preference) lent a creamier colour. Then we drizzled with a little fat-free Greek yogurt, and decorated with some chopped garlic chives from the urban farm. It warmed us through and through.
It's Lamb and it's Friendly!
Yesterday, on a drizzly day, we took a midday break and headed for The Friendly Butcher. Despite the gray, chilly atmosphere, “Oz” and “Buddy” (sorry, we didn’t get your names – these are your new monikers) entertained and amused us with their positive attitudes and their helpful advice. Here, a tasty lamb chop, browned with some aromatic olive oil, celery, onion and garlic. We deglazed with a little red wine, then mixed in a spicy pepper from the farmer’s market, oregano, mushrooms, and olives. Finally we chopped in a huge yellow heritage tomato from The Big Carrot and let it braise in the oven for about 45 minutes at 400F. Meanwhile we cooked some red and blue fingerlings with the skins on. When it was all done, we mashed the potato with a little milk and butter. Ahhh, friendly lamb, friendly fall.
Just Peachy!
Ripe, juicy peaches – mmm! They look so tempting at the Farmer’s Market. We freeze some. We make jam. We put batches up in jars. Yet still, we keep buying them, because they’re so delicious. Then suddenly, they’re all ripening at once!
Here’s a tasty and different way to use them up. We took 4 slices of whole-grain bread, and spread them with Organic Meadow cream cheese. Then we grated a tiny layer of delicious goat cheese from Montforte on one side. Next, grate a bit of fresh ginger, and top with thin slices of fresh peach. Top with the second piece of bread, and butter the top. Grill in a nonstick pan with just a little butter, flipping when they’re golden.
Tastes like summer!
Thank you Jamie Oliver
What a great day it was when we learned
to make this delicious tomato salad from a Jamie Oliver cookbook! The farmer’s markets (or if you’re lucky, your back yards) are full of them now. Of course we’ve made it often enough we keep adapting it, so it’s not exactly as it was. In this case we used some red onion from the market, the usual dried oregano, balsamic, EVOO, and pepper. Then a chiffonade of basil from the urban farm, to top it off. Goes with anything, or itself. Mmmm.
Goodness Can Come from a Can
We made this tasty dish earlier in the week: Salmon Pasta Pesto Toss. It all started with some basil and walnut pesto, made from basil we grew here on our urban farm. So many good things to make!
We cooked some whole grain pasta from Better Bulk. In the meantime, we tossed some veggies together with a little EVOO and cooked them until they were tender-crisp. In this case, we used celery, broccoli, yellow peppers, red onions, mushrooms, and carrot, all from the East York Farmer’s Market. Then we stirred in a large chopped tomato from Larry’s garden (not for sale – neighbour-ness has its privileges). We put the lid on and let it simmer while the pasta finished cooking.
Then at the end, we stirred in the drained pasta, a heaping tablespoon or two of the pesto, and a can of wild salmon. We popped on the lid and let it sit for 3 or 4 minutes for the flavours to develop. Quick comfort in a bowl. (For cold comfort, you could easily refrigerate this and serve it as a salad!)