Brunch, Salads, Soups, Uncategorized

Weekend Specials

I don’t know about you, my dear reader, but when I go groceries shopping I pretty much have in mind what I want to cook throughout the week, and I also go for what’s in season. Sometimes I do the groceries shopping by myself and hubby just picks me up when I am ready. Sometimes he likes to come to explore the shelves.  We both love to explore the International aisle for new spices and other goodies.

Anyway, Saturday was one of those times when he decided to come along. We had just reached the pasta section when he asked: “do we have pasta? ”

Me: ” actually we do, but I bought cabbage to make ” Pasta with cabbage” ( a dish we both liked as kids, back home in Romania). So I need  a special kind of pasta.”

Hubby: ” I like this funny shape” train wheel pasta ” and he puts the bag in the buggy ”

Me, quite sceptical: “No way that will go with the cabbage dish.”

He, stubborn: ” I want this one. They are so funny … ”

I took both pasta packages as I was really concerned the one he chose will not turn out right for his lunch.

Now you might ask what’s the reason I told you this pasta story? Well because it turned out pretty gosh darned delicious with the Cabbage and I also ended up stealing some of my Tuna and Veggies Salad, and I just loved it so much as I made twice already 😉

Train wheel pasta with cabbage:

  • 1 green cabbage, chopped.
  • 1/2 a red onion, chopped
  • salt and black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon dried basil ( optional )
  • grapeseed oil, about 5 tablespoons
  • 3 cups of pasta, boiled as per package instructions ( 2 cups were enough, so I end up stealing some 😉 )

In a big pot heat the oil and add the chopped onion, When translucent,  add the shredded cabbage and mix well. Sauteed the cabbage stirring frequently for about 40 minutes.

While you cook the cabbage, boil the pasta as per the package instructions.

Drain the pasta and wash it in cold water. Add it to the cabbage. Season with salt, smoked paprika and black pepper. Black pepper is a must in this dish.

Pasta w Cabbage 3 A

Tuna Pasta Salad with Veggies:

  • 2 zucchini halved and sliced
  • a handful of grape tomatoes
  • 1 tablespoon of fresh chopped parsley
  • 1 small tuna can drain
  • lemon juice
  • 1 teaspoon of olive oil
  • salt

In a large non-stick, skillet heat the oil. Add the zucchini and sautee them until light brown. Add the tomatoes. Season with salt and lemon juice. Add the parsley.

Add the veggies to a large salad bowl. Add drained pasta and tuna and stir gently.

Enjoy it.

Tuna Pasta salad 3

 

Tuna Pasta salad 4

 

Becuase it was pretty chilly and wet here in Toronto this weekend I decided to warm up with a Mushroom soup –  Vegan, Creamy, Mushroom Soup. Not as creamy as I wanted because I added a bit too much broth 😉 )

mushrrom soup 2

 

mushrrom soup.jpg

 

And there can be no weekend without a dessert. The winner was:

Raisins Cinnamon Sticky Buns. 

Raisins cinnamon sticky buns

 

 

 

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Fish, Salads

Warm curried potato salad with curried shrimp

Did I ever tell you how much I love curry ?!? If not maybe you will find out today.

My inspiration for today’s lunch was Chatelaine magazine  with their warm curried potatoes salad. But being Sunday I was thinking to add some shrimps to make lunch a little bit more sophisticated …

Ingredients – for the curried potato salad

  • 4 medium white potatoes
  • 3 to 4 small sweet potatoes
  • 1 tbsp (15 mL)  curry powder
  • salt and black pepper
  • 4-5 tbsp extra virgin  olive oil
  • 1 cup (250 mL) coarsely chopped fresh cilantro
  • 4 green onions

Peel all potatoes, then cut into 1/2 – 1-inch chunks. Start to work with the white ones. Place a large skillet over a medium heat and add 3-4 tbsp of olive oil. Add the white potatoes, give them a stir and let them cook for about 5 minutes stirring occasionally.  Add the sweet potatoes. Season with salt and pepper and curry powder and add a bit of olive oil and water if needed. Bring to a boil, covered, over medium heat for approx 7 more minute, then boil gently for 5 min. Mean while chop the fresh parsley or cilantro and the green onions. Uncover and continue cooking gently for 5 more min. I really hope I got the time right. Anyway you should try it from time to time with a fork and cook them until  you considered they have the consistency you like. I wanted them this time a little bit tender and not to crush when stirring them. At the very end add the parsley and green onions.

Ingredients – for the curried shrimps

  • 1 pound of frozen cooked shrimp
  • 1/2 tsp sweet paprika
  • 1/2 tsp curry powder
  • salt, black pepper
  • olive oil
  • 1/2 lemon  – juice

If  you put the frozen shrimp in a large bowl with cold water they will defrost very quick ( approx 20 min.) After that remove the ends ( tails) but you can also keep them and eat the shrimp as a finger food, but my family doesn’t like it that way. Season them with salt, pepper, paprika and curry powder and let them like that in the fridge for about 15 minutes.

Heat a large skillet and place she shrimps one by one. Cook them for about 3 minutes on each side or until we can see they start to change the color. Serve them with the curried potatoes and a mixed salad. What I can tell you more? It was such an indulgence but I am going to let the picture talk …

warm-curry-potatoe-salad-1warm-curry-potatoe-salad-2warm-curry-potatoe-salad-3warm-curry-potatoe-salad-4

Bon Appetite !!!

Salads

White and Yellow Cauliflower Salad

This days I ended with a big and  nice white cauliflower in my fridge last week so I decided to make a salad, cauliflower salad. Said and done but when I was in the store looking for mayonnaise they just put out the yellow cauliflower so I thought ” wow  a bit of yellow in my salad will make a difference .” I hope you will agree with me …

Ingredients

1 white cauliflower

1 yellow cauliflower

1 cup mayonnaise

2-3 garlic cloves grated

salt and pepper

white and whole wheat small ciabatta bread

Brake the cauliflowers in small florets and wash them well. Bring a pot with water to a boil and add salt and the cauliflowers florets and cook them for about 15-20 minutes, until well done.

Drain and let them cool down, almost to the room temperature.

When cooled down add the grated garlic and the mayonnaise and using a manual mixer whisk them well until the desired consistency. I love it when is not really smooth  but I can feel some small pieces that gives the salad a bit of a crunchiness. Season it with salt and pepper ( you can use a white pepper here if on hand  ) and just enjoy it !!!

Bon Appetite !