I have a confession to make, if it weren’t for my blog Valentines day would just come and go in our house without much thought. I have never been a Valentines person, I actually have never been out on a Valentines date, not even in the days before kids. I don’t even think I have ever received a Valentines card before, other then the ones you all fill out at school and send to your whole class. But when I became a blogger it was obvious that Valentines day was a much loved blogging holiday so ever since then I have been enjoying sharing some special recipes for people to be able to enjoy with their Valentine. Trust me with incredible meals like this hubby loves the new tradition. Although it isn’t celebrated on the day, because lets face it if you are in a blogger family you never get to enjoy these amazing holiday recipes on the day. Our families are taste testing our Christmas recipes in July.
Today Sunday Supper are going to bring you some special recipes for cooking just for two. Continue reading →
The family have been battling colds all last week, which has meant two things for me. One of the first things I like to do is air out my house when we are sick. No matter how cold it is I open all the windows and give them a wipe down as this time of year often encourages moisture around the windows and you can be left with mold. I leave the windows open for 30 minutes to an hour, depending on how freezing it is outside. I feel one of the factors in the winter bug is being so persistent is because instead of getting out we end up staying indoors breathing each others air, living with our heaters on and passing the germs back and forth. So freshening our environment makes us feel better, I am not sure if science is behind me on this one but even if it is just a placebo effect I am sticking to my routine. The second thing that becomes important for 3 sick people is some comfort food. I don’t know about you but when I am feeling ill I just want to curl up on the sofa in my pj’s and eat food that warms my body. But hubby and I are trying to eat healthier and lose some weight so just because we want comfort food doesn’t mean we want high calorie. This dish has all the goodness of comfort food but doesn’t make you feel guilty.
What do you find you crave when you are sick?
Moroccan Couscous with Saffron
280g (2 c.) peeled butternut squash, cut into 1/4 to 1/2 cubes
1 large onion, diced
185g (1 1/2 c.) carrots, cut into 1/4 to 1/2 cubes
180g (1 1/2 c.) courgette, cut into 3/4 cubes
2 Tbsp extra-virgin olive oil
Fine sea salt
1 1/2 tsp freshly ground black pepper
355mL (1 1/2 c.) vegetable stock
1/4 tsp ground cumin
1/2 tsp saffron threads
260g (1 1/2 c.) whole wheat couscous
2 scallions, white and green parts, chopped
sunflower seeds *optional
Recipe from The Kind Life
I love beets and I have loved them since I was young. I remember going to a friend’s house when I was about 10 and her mom served beets, something that I had never eaten before. I was raised to always at least try everything on my plate, especially if someone else served it to me. And to my shock I loved these purple roots. So I did something that I regretted at the time, I asked for more. This sadly prompted my friend’s mom saying to her kids, “See Laura likes beets”. This resulted in my friend not talking to me for almost 30 minutes. Not a very comfortable thing to happen to a young girl on a sleep over. But despite the awkward memory of my first beet experience it hasn’t tainted my love for them. My favourite way is to just roast them but I have been experimenting with more ideas lately and this one popped into my head to try.
All I can say is WOW! Not only did the flavour work beautifully but because beets are so hearty this dish was so filling as a main course. It serves 3 servings for a main course and about 6 portions for side dishes.
Roasted Beet Risotto
250g (1/2 lb) beets, well scrubbed
2 tsp olive oil
1 small onion, minced
1 garlic clove, minced
180g (1 c.) Arborio rice
120mL (1/2 c.) dry white wine
710mL (3 c.) reduced-sodium vegetable stock, heated
250g (1/2 lb) Beets, well scrubbed
25g (1/4 c.) grated Parmesan cheese
Coarse salt and ground pepper
recipe adapted from Martha Stewart
Here the days are still pretty cold and dark so we still look for warm comfort meals. I don’t know about you but I tend to stick to the same soups every winter and after a while that can get boring. We do love them but it can get a bit monotonous. So this winter I have tried to challenge myself a bit more with soup and the results have been fabulous. Interestingly enough without planning it that way all of my new experimental soups have included bacon, I have already shared my Lentil and Bacon soup and I am really excited about a new one that I will be sharing at the end of this month, but I am keeping that one a surprise for now. What can I say, I am a recent bacon convert so I am a little bacon obsessed. This potato and cabbage soup with bacon is so unique and hearty without making you feel sluggish afterward. So you don’t need to feel guilty about enjoying the wonderful bacon.
Potato & Savoy Cabbage Soup with Bacon
1 celery stick
2 garlic cloves
200g (8oz) Savoy cabbage
1 Tbsp olive oil
550g (3 1/2 c.) floury potatoes, peeled and cut into small cubes
1 L (4 /1/4 c.) chicken or vegetable stock
8 rashers streaky bacon
adapted from BBC GoodFood
I have a risotto obsession and I am not afraid to admit it. I could eat this creamy rice dish every day of the week and thankfully my family loves it as well so they don’t mind all the experimenting with flavours I do. I just can’t seem to run out of flavour combinations for this tasty dish. And just when I think I found my favourite version I find a new one. So when I saw Becca, from Amuse Your Bouche‘s recipe for a Caramelised Carrot and Coriander Risotto I just had to try it. This slightly sweet and cheesy risotto is perfect as a meat-free dinner option for the whole family. Go check out Becca’s blog and her amazing vegetarian dishes. I hit a cooking block last week as I was struggling to come up with more meat-free ideas for our month challenge and I have been so inspired by her amazing dishes.
Caramelised Carrot and Coriander Risotto
2 Tbsp olive oil
1/2 onion, diced (although I like mine sliced in risottos)
2 cloves garlic, minced
2 medium carrots, finely grated
1 1/2 tsp caster sugar
1/2 tsp salt
200g (1 c.) arborio rice
1 litre (4 c.) vegetable stock
50g (3/4 c.) cheddar cheese, grated
3 Tbsp fresh coriander (cilantro), chopped
100g (3 oz) fresh mozzarella cheese, diced
Recipe from Amuse Your Bouche