I write this as our good friend and neighbor A is visiting and keeping us company :). Spinach pasta – yet another childhood favourite of mine. If I was having a sick day, mum would either make spinach pasta or tuna-potato-salad… mmmh. This pasta is SO much better than any dried pasta or someone else’s fresh pasta, even, because it’s so ridiculously fresh and delicious. Spinach pasta with a drizzle of extra virgin olive oil, a sprinkle of coarse salt, and a bit of freshly-made pesto mixed in may very well be my favourite meal. The best part – you can freeze a ball of dough and then make some months later!

Spinach Fettucine

Adapted From Korean American Mommy’s Homemade Spinach Pasta

Ingredients:

• 8 oz fresh spinach
• 1.5 cups organic  AP flour
• 3 cups organic whole-wheat flour
• 1 tsp coarse salt
• 1 full egg (cage-free, brown, organic)
• 6 egg yolks  (cage-free, brown, organic)
• 3 tbsp EVOO
• filtered water

Process:

1. Place 1 tblspn of the olive oil a large pan to heat, and place in all the spinach. Blanch until bright green and cooked through and squeeze it through a paper towel to remove some moisture; then place into a food proessor bowl.
2. Add the flour and salt and process together until a thick green meal comes together.
3. Add the egg yolks, full egg, and remaining oil through the feed tube. Then add a bit of water, 1 tsp at a time, until the dough comes together into a ball.
4. Divide your dough ball into 8 tiny balls.
5. Flour a countertop and rolling pin and roll one of the 8 balls of dough into as thin a rectangle as possible
6. Flour it a bit more and then run the rectangle through a pasta machine, going as follows for a 6-setting machine: 4-6 times through 6; 4 times through 5; 4 times through 4; 3 times through 3; 3 times through 2; 2 times through 1
7. Then use your pasta attachment for cutting- I use fettucine- and cut your pasta! Then flour a bit more, toss together, and you can either cook immediately or place in an airtight container in the fridge or wrap in plasticwrap and freeze.

Serving suggestion: When boiling fresh pasta, do as follows: set water, 1 tsp coarse salt, and 1 tsp olive oil to boil. Place in fresh pasta and boil the pasta for no more than 5 minutes- usually 2-3. Place in a bowl and toss lightly with oil, sprinkle on parmesan cheese and/or pesto, and a few fresh basil leaves. You’ll be happier in life, guaranteed.

Frittatas are the Italian version of an omelette, and my idea of an omelette- not that I really eat them- is to put all sorts of things inside them. I had a number of egg whites left over from making tart doughs earlier on in the week and decided to pour them all together in this comprehensive frittata. It’s rich and chock-full of good things, but on the lighter side due to it being mostly egg whites- lower in cholesterol and fat! It’s very, very simple, despite having tons of ingredients… so try it! :)

Low-Fat Egg-White Frittata

Ingredients:

• 6 egg whites (large, cage-free, brown, organic eggs)
• 3 whole eggs
• 2/3 cup organic skim milk
• 1/4 tsp Dijon mustard
• 1/2 tsp minced garlic
• 1 tsp tomato paste
• 1/2 tsp salt & pepper
• 1/3 cup grated parmesan cheese
• 1/3 cup fresh sweet yellow corn, organic
• 1/4 cup fresh green peas, organic
• 2 tablespoons freshly-grated Reggianito cheese
• 3/4 cup chopped peppered deli turkey
• 1/2 cup chopped fresh spinach, organic
• 1/4 cup finely chopped baby carrots, organic

Process:

1. Preheat oven to 375 degrees F.
2. Place all frittata ingredients in a large bowl and whisk together briefly until just combined. For a firmer consistency, add a tablespoon or two of organic AP flour.
3. Butter a large, shallow tart dish fairly generously and pour in batter.
4. Bake in oven for 35-40 minutes or until top is golden brown and mixture is set in well; wiggles when shaken lightly.
5. Allow to cool 5-10 minutes; then slice with a smooth knife and eat warm.

I told you it was simple! It’s very quick, very very very simple- did I mention how simple this is?- and hearty. You can make it as a weeklong leftover dish, or comfortably feed it to 5-6 people. Long live Italian practicality.

I really, really like mango. Not only does it have a fantastic taste, but the texture is so thick that it can be used for a great many things. That thickness is the reason it’s so adept at smoothie-ing… and at making marinades, dips, and other thick sauce-like items. As per usual, the boyfriend was hungry, I was in the mood to experiment, and thus decided to try out a few things I had been meaning to look into for some time: a curry-marinade and the odd marriage of strawberry cucumber. I had long heard of this myth but was wary- cucumber is such a strong flavour in my opinion, and it’s hard to say what it will happily make off with… and strawberry was not a prime suspect on my list. But you never know until you try, right?

The result was quite nice, on both ends. The marinade was thick and flavourful (long live yellow curry powder and garam masala!) and the salad was fresh fresh fresh! That’s really the only word I can use to describe it. I’ll post the recipes in two pieces here below:

Mango Curry Marinade Grilled Pork Loin

Ingredients (for two people):

• 1/2 lemon’s juice
• 1/8 tsp lemon zest
• 2 mangoes, peeled, cut into 1-inch cubes
• 1/2 tsp of paprika, garam masala, and coriander
• 1 tsp yellow mild curry powder
• 1 tsp orange juice, no pulp
• 1.5 tbl low fat sour cream
• 4 pork loin cutlets
• 1 tsp organic canola oil
• pinch sea salt, freshly-ground black pepper

Process:

1. Place lemon juice, lemon zest, paprika, coriander, garam masala, curry powder, orange juice, sour cream, salt, and pepper in a bowl; mix together
2. Puree mango in blender or food processor until creamy and smooth. Add to rest of mariande and mix thoroughly.
3. Place pork in bowl and make sure it is fully covered by the marinade. Cover with plastic wrap and cool for 30 minutes- preferably longer (overnight will be the most flavourful).
4. Once the marinade has cooled thoroughly, heat grill pan with canola oil drizzled over the pan.
5. Place pork (try to keep as much coating on as possible) in grill pan and grill on all sides, flipping over every 5-6 minutes until grill marks have a golden colour and prok is firm to the touch.
6. Season with freshly-chopped chives or parsley on top for garnish

Fresh Spinach, Cucumber, and Strawberry Salad

Ingredients (salad for two):

• 2 cups fresh spinach leaves (can leave stems on)
• 1/2 cucumber, sliced very thinly (paper-thin)
• 10 dried apricots, quartered
• 2 tbl raspberry dressing or 1.5 tbl balsamic vinegar
• 1 tsp extra virgin olive oil

Process:

1. Clean spinach, drain, and place in large mixing bowl
2. Slice strawberries rather thinly (about 1/4-inch thick) and add to bowl
3. Add thinly-sliced cucumber to bowl along with quartered apricots
4. Drizzle on raspberry dressing or balsamic vinegar and olive oil
5. Toss thoroughly to mix!

It’s a bit of a fusion dish, these two things together, but it’s quite delicious, and very fresh. The heat, though mild, from the curry marinade is offset by the freshness of the salad. Pair these together for an irresistable summer dinner!

This was, without a doubt, the most delicious salad I have ever made. The fact that it was so remains a happy stroke of luck, for I was really just haphazardly putting things together and hoping they would work in conjunction. Thankfully, they did :) and the result was a miracle. The boyfriend took three servings. THREE. Three servings of salad! Miraculous! And our other dinner guest- a friend of mine who is allergic to gluten and has issues with mainy dairy products- took two. I was proud of this accomplishment.

My friend B was joining us so that I could make her a thank-you dinner; she has gifted me so many wonderful kitchen gadgets and I thought that the clear way to say thanks would be to use them for her benefit. B, however, is an impeccable guest to the last, and thus brought yet another gift with her upon arrival… meaning that I’ll just have to have her over again soon :)

Due tu B’s intolerance to gluten, I was looking for a way to add crunch to the salad. I immediately thought, “nut!” and looked about the cupboards. We had some cashews that were sitting about in a jar, and I had some honey-roasted cashews (these are even crunchier!) and thought they would work well. I then began assembling other ingredients and eventually had a nice mix of things put together.

The key to this salad is the warm pear glaze that serves as a dressing. I had prepared some extra virgin olive oil and pear-infused vinegar to use, but they really weren’t needed at all. And happily, the dressing of pear glaze consists of pear… and nothing else, really! Cheers to simplicity and healthiness.

Warm Pear-Glazed Chicken and Cashew Spring Salad

Ingredients:

• 2 large chicken breases, cleaned
• 1/3 lb spring mix, washed and dried
• 1 cup fresh spinach leaves, washed and dried
• 1 cup dried cranberries
• 1 cup  jumbo black raisins
• 1/2 cup sultanas (to put directly in salad)
• 1/3 cup sultanas (to poach)
• 1 cup honey-toasted cashews
• 1/2 cup whole cashews (normal)
• 1 can Kerns brand pear nectar
• 1 half yellow bell pepper, diced finely
• 1/2 lb baby carrots, sliced thinly
• 1 tbl soy butter
• 1 tsp sea salt, freshly-ground black pepper, coriander, nutmeg

Process:

1. Place spring mix in a large salad bowl. Add in spinach, cranberries, raisins, sultanas (not 1/3 cup for poaching), bell pepper, carrots and toss thoroughly.
2. Chop cashews (both types) together into fairly large chunks; add in to salad and toss again.
3. Place soy butte rin a medium sautee pan. Coat chicken on one side with half of spice mix (salt, pepper, coriander, nutmeg), and place in pan. Once bottom side is seared, flip and season other side. Then flip again.
4. Once both sides are fully seared, add in the 1/3 cup of sultanas and the can of Kerns nectar.
5. Keep heat to medium and flip chicken every 4-5 minutes, moving the sultanas around and placing at times over the chicken. Once the chicken is firm to the touch and the pear nectar has caramelized to a thick, full-bodied consistency, place chicken on a cutting board and roughly chop into very large pieces. Spoon all caramelized pear nectar into the salad bowl.
6. Place chicken onto bowl and toss one last time, making sure to distribute chicken and pear nectar thoroughly.

It’s delicious- trust me. Try it! It’s better warm, though the boyfriend finished the leftovers the next day cold and said it was still very good. Thanks to the sweet pear and honeyed pecans, it has a very sweet taste. “It’s like candy”- B and the boyfriend both agreed. And if you could have candy for salad… wouldn’t you? :)

Pasta primavera… a favourite dish for spring. Amusedly enough, when I was cooking this, there was torrential downpour outside, the windows both whitened with the sheets of rain and blackened with the brooding clouds looming overhead. But I was thinking of bright colours, crisp vegetables, and aromatic herbs, and so came about this take on primavera: hot, steaming, colourful, and with a touch of sweetness. It’s not your traditional recipe for it, but it’s certainly very delicious :)

Cream Sherry Chicken Pasta Primavera

Ingredients:

• 1/2 box dry whole wheat fusilli or other short pasta (penne, farfalle, etc)
• Approx 3 tablespoons extra virgin olive oil
• 2-3 large heads of broccoli
• Approx. 10-12 fresh campari or small roma tomatoes
• 1 cup cream sherry (dessert, dry)
• 1/2 cup minced spinach leaves
• 1/3 cup minced fresh curly-leaf parsley
• 1 tablespoon soy butter
• 2 medium-sized chicken breasts, cleaned
• Approx 1/2 cup grated parmesan cheese

Process:

1. Set water on to boil for pasta- add water amount as directed on box, adding in large-grain sea salt (pinch) and a drew drops of olive oil so pasta won’t stick
2. Cut broccoli crowns into small florets and pile onto a microwaveable plate
3. Dampen a large paper towel with hot water, squeeze out excess, and place over broccoli plate so that the edges wrap around the bottom and all sides are well-covered.
4. Microwave for approx. 4 minutes; lift paper towel to check cookedness. If steam is rising and the broccoli is a very bright green, then simply leave in microwave to continue lightly steaming- if not, microwave for another 30 seconds to 1 minute until optimally green.
5. Pour 2 tablespoons of olive oil, the parsley, spinach, a large pinch of salt and pepper into a mixing bowl; stir together
6. Halve or quarter (depending on your preference and tomato size) tomatoes and toss into mixing bowl.
7. Add in the broccoli; toss all in the oil and herb mixture
8. Drain the pasta and add to the mixing bowl
9. BEFORE tossing pasta, sprinkle on half of the parmesan cheese; let sit 1 minute, then toss (this way the pasta will absorb more of the cheese)
10. Heat the soy butter and a small drizzle of cream sherry in a sautee pan
11. Once bubbling, add in the chicken breasts and brown thoroughly on both sides
12. Once well-browned, add in a bit over half of the remaining sherry and cook on medium until the chicken is no longer squishy (press with tongs or a spoon to test, or simply cut open and then put cut-side down back into the pan)
13. Remove chicken from heat and palce onto a cutting board; spoon on the caramelized sauce it was cooking in. Cut into small chunks and add to the pasta.
14. Toss pasta; then drizzle in the remaining cream sherry, remaining olive oil, remaining cheese, and toss once more.

That’s a lot of tossing, I know :) but I like to have the sauce very evenly distributed. The real key to the flavours here is the cream sherry- it adds a bit of sweetness that’s cut by the nuttiness of the parmesan, making an excellent combination. This one is enjoyable hot as an entree or cold as a pasta salad.

The coming of spring means the coming of spring salads… and this one is a healthy yet delicious way to enjoy the flowers and sunshine! I needn’t tell you of spinach’s amazing health benefits- you can speak with Popeye regarding that one- but it’s a terrific base/starter for salads. A few additions make this bright and yummy:

• fresh (not cooked) spinach leaves
• sultanas (golden raisins)
• quartered cherry tomatoes
• garlic-ceasar fat-free salad dressing
• sprinkling of grated parmesan cheese
• salt & pepper

A little flavour can go a long way, and garlic-caesar dressing is a great way to add a big punch of flavour without the fat. Though caesar dressing is usually quite fatty, this garlic one (eating right brand, from Randall’s/Safeway/TomThumb) is punchy, to say the least. And garlic is also terrifically good for you, so what’s not to like? (unless you’re pale and sparkly) Add in sultanas for sweetness and tomatoes for some moisture and you’re set, my friend. Perfect springy lunch!