Pronto Pasta

Pasta is a great quick, last minute dinner. Making it a vegetarian selection can be that much quicker and easier. It can be as simple as boiling the pasta and mixing in some olive oil and garlic or pesto. This recipe was adapted from a recipe on Popsugar Food, see the original recipe for Spaghetti Aglio, Olio, e Peperoncino here. 

Try out the original recipe, then add to it as I did, with whatever you have in your pantry or fridge that you'd like to have in your bowl and in your belly!

Pantry Picks Pasta

2 tablespoons pine nuts

7 ounces spaghetti

1/4 to 1/3 cup of extra-virgin olive oil, divided

1/2 small onion, diced

2 large or 3 small garlic cloves, minced

1 teaspoon of chili pepper flakes (or less depending on taste)

½ teaspoon mixed dried herbs (such as herbs de Provence)

3/4 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1/2 medium zucchini, julienned

2 small-medium roasted red peppers, chopped

1 tbsp capers, drained

1/3 cup jarred artichokes, drained

1/4 cup olives, preferably kalamata, halved

Zest of ½ a lemon

1/2 cup basil, chiffonade

1. Cook spaghetti according to the directions on the package, until it is al dente. Strain spaghetti, reserving a cup of the pasta water and set both aside.

2. In a skillet on medium toast the pine nuts, stirring frequently until fragrant and golden brown, about 5 minutes. Remove to bowl to cool.

3. To the same pan, on medium, add 1-2 tablespoons of olive oil. Add the chopped onion, cooking for about 2-3 minutes until slightly translucent. Next add the minced garlic, cooking until fragrant and slightly brown, about 1 minute.

4. Add in the zucchini strips and allow to cook stirring frequently for another 2 minutes. Next add in roasted red peppers, capers, olives and artichokes as well as the lemon zest. Add in spices: chili pepper flakes, dried herbs salt, and pepper, and mix together well.

5. Toss in the reserved spaghetti adding in a bit of the pasta water to refresh the pasta. Cook for a minute allowing the flavours to mix and pasta heat through.

6. Remove from heat, adding in the pine nuts and 1-2 tablespoons more olive oil. Garnish with basil. Serves 4.

Serve with a salad topped with roasted chickpeas or goat cheese.

© Kooks in the Kitchen. 2016.

Gingerly Egging You On

Put an egg on it! 

Yes, really!

When you are in a hurry, nothing beats eggs for breakfast, lunch or dinner and eggs are the perfect way to amp up the protein, iron and other nutrients in a vegetarian dish. New research out earlier this year has busted the myth of eggs causing cholesterol problems. Find a link to that report from a story by the CBC here. The report says "after more than 50 years of warnings to cut dietary cholesterol, the panel agreed with the American Heart Association's 2013 report that "available evidence shows no appreciable relationship" between eating cholesterol and blood levels of cholesterol. Cholesterol is an essential part of our cell membranes and hormones. If it's not in our diet then our liver makes it, said Prof. Christopher Gardner of the Stanford University School of Medicine." 

Eggs can be a good part of healthy diet as recommended by the Canada's Food Guide. See an online copy here as well as finding out how to order print copies of the guide.**

Check out the nutritional information on eggs, right off the carton!

I found this recipe in the latest issue of Chatelaine magazine and it looked like such a nice hearty bowl, that I tried it for lunch today. I wanted to add some more protein, iron and vegetables so I modified the recipe with the additions of edamame, beef (optional) and carrots. Enjoy; it's a filling bowl, without making you feel stuffed. In place of those ramen noodle packets, I used a ramen-style brown rice-millet noodle, but your choice of your favourite noodle will do. 

You'll need a fork, a spoon and some chopsticks for this bowlful!

Gingery Ramen with Eggs and Edamame (with a meat variation)

900 mL low-sodium chicken broth
2 garlic cloves crushed
1 tbsp soy sauce
1 tbsp grated ginger, grate ½ of it and thinly slice the rest, divided
4 eggs
4 baby bok choy, cut in half lengthwise (or 6 leaves regular chopped)
2 small carrots, thinly sliced on the diagonal
½ cup shelled edamame
300g thinly sliced beef (inside round or your favourite quick cooking cut), ***optional
1 tbsp vegetable oil
3 85-g Pkgs ramen noodles (or any other ramen-style Asian noodle)
1 green onion thinly sliced
1 tbsp. black sesame seeds
sriracha (optional, to taste)

1. Combine broth with garlic, soy sauce and only the grated ginger in a large sauce pan. Boil, and then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.

2. Add oil to skillet and heat; add thinly sliced beef to the pan. Cook until almost all pink is gone then add bok choy, carrots, edamame and sliced ginger. Season with a pinch of salt and pepper and continue to cook until beef is cooked through and carrots are tender-crisp.

3. Boil about 5 cups of water in a saucepan. Add noodles to water (discard seasoning packets). Stir and cook until noodles are soft, about 2 to 4 minutes. Drain and rinse well with cold water (or as packet directions for other ramen-type noodles.)

4. Cover eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water to cool.

3. Peel eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, (beef)-bok choy-edamame mixture, green onion and sesame seeds. Drizzle with sriracha to taste. Serves 4.

Adapted from Chatelaine Magazine, January 2016.

**(Disclaimer: please note, this post/recipe is not intended to replace medical advice nor do I make any medical claims with this post/recipe. Please consult your doctor before any dietary changes or adding supplements.)

© Kooks in the Kitchen. 2016.

Magnificent Magnesium Milk Mug (you won't miss Midol)

Let's face it, women deal with cramps on a regular monthly basis, and for many they can be debilitating. We all know the PMS cravings for chocolate, my theory is that it's our body's way of getting magnesium, which chocolate contains plenty of, and calories, to give us the extra energy when we lose a lot of blood over the week of menstruation**. Magnesium helps with cramps, because it relaxes smooth muscles, including the uterus and surrounding muscle tissues. "Dietary sources of magnesium include legumes, whole grains, vegetables (especially broccoli, squash, and green leafy vegetables), seeds, and nuts (especially almonds)." (Source WebMD.) Dairy products and chocolate are also sources of magnesium. 

After listening to a podcast by holistic chef and nutritionist, Bianca Osbourne of The Vitality Kitchen, I learned that molasses is also a good source of magnesium and can be used for menstrual cramps. I decided to concoct my own magnesium drink, because as much as I love molasses in ginger cookies, drinking molasses in water, as Bianca suggested, didn't appeal to me! Find out more on her post "Rethink Your Period," here. I've already told my hairdresser all about this last time I got a haircut, so I figured it was time to share here!

Magnificent Magnesium Milk Mug

1 cup of your favourite milk* (I used almond & also added a couple of tablespoons of a coconut milk creamer pictured below)

1 tbsp of raw cacao

1-2 teaspoons blackstrap unsulphured molasses (or more to taste - molasses is a strong & acquired taste, I'd suggest starting on the low end and work your way up)

1/2 teaspoon of ground cinnamon 

Pinch of nutmeg

Additional sweetener if needed, maple syrup is nice

 *milk ranges from about 6-15% of your RDI (recommended daily  intake) for magnesium, depending in the variety you use (dairy, soy, coconut, almond, etc.)

1 tablespoon of raw cacao powder contains 34mg of magnesium which is about 9% of your RDI - hello this is why we go for the chocolate! Mood boosting and pain reducing!

Blackstrap molasses is an excellent source of potassium, iron and calcium, vitamin B6 and a good source of magnesium. One teaspoon has a few more calories per teaspoon than sugar, but it's comparable.

Maple syrup is higher in calories than sugar or molasses, but it is also chock full of nutrients like iron, zinc, magnesium and especially manganese.

1. In a small saucepan on medium, heat the milk, cinnamon and nutmeg.

2. Slowly heat, whisking until bubbles start to form on the surface.

3. Add the cacao and whisk until combined and continue heating through.

4. Remove from heat and add in the molasses, whisking until thoroughly combined.

5. Allow to cool slightly in the pan and then pour into your favourite, fancy mug or tea bowl.

Bottoms up! :)

**(Disclaimer: please note, this post/recipe is not intended to replace medical advice nor do I make any medical claims with this post/recipe. Please consult your doctor before any dietary changes or adding supplements.)

© Kooks in the Kitchen. 2016.

Fishing in Mexico

When we think of Mexican style seafood what usually comes to mind is fish tacos or ceviche. I like tacos, they're fun and interactive, but sometimes you want those classic Mexican flavours in something different, something a little bit sophisticated. Here's a slightly more authentic Mexican seafood dish that I've adapted from a recipe I found in an old magazine. Veracruz is a coastal city in the south eastern part of Mexico and presumably a plenty with fresh seafood and many great dishes from their days' finest catches. I haven't yet been to Mexico, but I imagine eating something like this dining al fresco at a Veracruz restaurant over looking the Gulf of Mexico.

I've added some extra herbs and spices to the recipe to give it a bigger flavour kick while still keeping the Mexican authenticity with oregano and cumin, as well I added some zucchini to give it a little bit more hardiness for a filling winter meal. Snapper cooks in no time, so this dish comes together quickly, less than 30 minutes including prep time. Serve with crusty bread to mop up all the thick flavourful sauce. I ate it for lunch the next day with steamed quinoa and it is equally satisfying.

Snapper Veracruz 

2 Tbsp. vegetable oil

4 red snapper boneless fillets (about 4-5 oz./120-150g each)

½ tsp red pepper flakes

¾ tsp oregano

1 c. chopped onion

3 garlic cloves, minced

1 28 fl. oz. (796 mL) tin diced Italian plum tomatoes, (chop if using whole)

½ medium zucchini, diced small

½  tsp. salt

1/2 tsp. black pepper

¼ tsp ground coriander

¾ tsp ground cumin

3 Tbsp. fresh lime juice

2 tsp. chili powder

¼ c. chopped cilantro

1/3 c. pimento-stuffed green olives

1.Heat oil in large skillet until bubbly; add snapper fillets, sprinkle the one side with the red pepper flakes and oregano, evenly distributing over all fillets, sautéing on both sides for about 1-2 minutes until browned but not fully cooked. Remove keep warm. 

2. Add onion and garlic to pan, sautéing until onion is nearly soft. Add remaining ingredients except cilantro and olives; simmer, stirring occasionally, about 15 minutes to thicken. 

3. Add 1/2 of the cilantro, olives and snapper fillets. Mix gently to coat fillets in sauce. Simmer another 1-2 minutes. Serve at once, sprinkling the rest of the cilantro on top. MAKES 4 SERVINGS.

Adapted from Appeal Magazine Fall 1997

© Kooks in the Kitchen. 2016.