A Healthy New Year

I am a member of the Collective Bias Social Fabric Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. 

I, like just about everyone I know, had a goal set to eat healthier in the New Year. 

Drink more water. Eat less chocolate.

The simplest way to do this and succeed? Still eat what you love, only modified. 

Use ingredients with less fat content, more fibre.

Utilize lean meats.

And of course there's portion control. I hate that part. 

I was recently challenged to shop at one of the Loblaw family of stores {I visited our local Fortino's, recently revonated and FABULOUS} and use President's Choice Blue Menu products as part of a healthy recipe. 

I decided to replace a few of the key ingredients in one of my very favourite recipes with Blue Menu alternatives. 

The hunt was on! 

Olive oil, canned tomatoes + dry pasta were on the shopping list.

I was happy to find Blue Menu products side by side in the aisles I normally shopped for these products.

 Spaghetti Bolognese

Ingredients:

650 grams of extra lean ground beef 

1 medium sized onion {diced}

1 carrot {diced}

1 stalk of celery {diced}

Blue Menu omega oil

2 large cans of Blue Menu diced tomatoes 

salt to taste
parmigiano reggiano
1 package of Blue Menu whole grain Spaghetti

In a medium sized saucepan, over medium heat, place 3-4 tablespoons of olive oil and gently sautee the diced onion, carrot and celery until golden.
Add the ground beef and gently cook until no longer pink, stirring often.
Prepare your diced tomatoes by blending until smooth. 
Add the tomatoes to the meat and vegetable mixture.
Salt to taste.
TIP: Cook over low heat for a MINIMUM of 1 and a half hours. The longer you cook this sauce, the better it will be. 
I kid you not.

Once ready, bring water to a boil and add your spaghetti.
Cook according to instructions and test your pasta to ensure it is perfectly al dente.
Cover with sauce and mix until well coated.
To plate: Portion spaghetti, add sauce on top and sprinkle generously with parmigiano reggiano.

I have been making this exact recipe for years and always use good quality, canned italian tomatoes and olive oil. 
Although I have been known to try whole wheat or spelt pasta, I typically always return to white.
Now, I realize that by substituting just a few ingredients, the taste stays remarkably similiar to the original but with half the calories and double the fibre.

Buon Appetito.
And cheers to a Healthy New Year!

From the Vault : Pasta Con Arugula

If you only try one new thing - try this.

Not unlike a warm pasta salad, this is served at room temperature since once the hot pasta combines with the uncooked ingredients, it instantly cools. 
It really is refreshing and light. 
Perfect for summertime.

Pasta Con Arugula 
Ingredients:
500 grams of orrechiette {a short hollow pasta is also good!}
5-6 plum tomatoes
4-5 cloves of finely chopped garlic
300 grams of baby arugula {regular arugula is fine}
250 grams of roughly chopped/largely grated pecorino cheese 
Good quality olive oil

Directions:
In a large bowl, combine chopped tomatoes, garlic and baby arugula. {if using regular arugula, wash well and chop roughly}
Cook pasta according to instructions and drain.
Add cooked pasta to vegetable mixture and cover well with olive oil. 
Add pecorino cheese {note: any strong italian cheese can be used including crotonese which is what I used in these photos} and stir gently.
Sprinkly with parmigiano cheese and serve immediately.

This one dish meal is both flavorful and healthy. 
Seriously amazing.
I truly hope you give it a go and that you enjoy it as much as I do.
Buon Appetito!

Banana Loaf : A Recipe & Our Winners

I have seen what feels like 101 variations of banana bread.loaf.cake floating around the internet as of late but I still couldn't resist sharing as I munch away on a piece this morning.
I have been making this ridiculously simple banana bread recipe for years.

It comes from The Canadian Living Cookbook and is a no-fail.
The secret to it's "moistness" is definitely the addition of sour cream. 

You can choose to add chocolate chips, nuts or whatever else you enjoy but my kids love it plain and simple.

It never lasts more than an evening.

Banana Loaf
1 cup of mashed, very ripe bananas
1 cup of granulated sugar
1/4 cup of vegetable oil
1/2 cup of sour cream
2 eggs, beaten
1 - 1/2 cups of all-purpose flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt

Prepare two bowls : in one bowl, combine bananas, sugar, oil, sour cream and eggs. 
Mix thoroughly.
In the other bowl, combine your dry ingredients including flour, baking powder, baking soda and salt. 
Add the latter to your banana mixture, mixing just until combined.
Pour into a greased loaf pan and bake in a 325 degree oven for 1 to 1 and 1/4 hours or until a toothpick comes out clean. {we enjoy it on the "well done" side}
Cool in pan for 5 minutes or so and then turn out onto a wire rack to cool completely.
Note: delish on it's own. twice as good with butter. I know, I know.

How does your own compare to this one? 

Winner of our 5 for 5 group giveaway is comment #457, Betsy Neville.
Winner of the Leapster GS & game cartridge is comment #469, Jeanne Fairbanks Conner.
Congrats ladies! I will email you both today. 

The Best Little Pork Roast in Canada

If you are a vegetarian, let me apologize in advance.

This is the meatiest meat recipe around.

You may want to look away.

Or try this or this instead. Both are equally good.


I haven't shared a recipe with you in a while and when I contemplated which one to use, this dish came to mind immediately. It comes from one of my longtime favorite cook book's, From Biba's Italian Kitchen by Biba Caggiano. (available here)


Arrosto di Maiale Al Forno con Patate 
(Pancetta-Wrapped Pork Roast with Roasted Potatoes)
Ingredients:
One 2 and a 1/2 pound centre-cut boneless pork loin
Salt and freshly ground black pepper to paste
1/4 pound of sliced pancetta
5-6 sprigs of fresh rosemary
1/3 cup of good extra-virgin olive oil
5-6 peeled, whole garlic cloves
2 pounds of potatoes (I used yukon gold), peeled and cut into large chunks

Season the pork loin with salt and pepper to taste. Place slices of pancetta on a cutting board, place the roast over the pancetta and wrap it around the pork using string.
As pictured, tuck large sprigs of fresh rosemary under the string on both top and bottom.
Heat olive oil in a large casserole dish over medium heat. Add the roast and brown it very lightly all over, turning often. (approx. 2 minutes) 
Note: I always complete this step but funny enough, when I decided to share the recipe and pictures, I completely forgot to! It was just as good although not as pretty a color.


Once the pork looks lightly golden, add the potatoes and the garlic cloves. Mix with the olive oil and add salt and pepper.
Tip: I prefer to prepare my potatoes in a separate bowl seasoned with olive oil and salt and pepper mixture. Then, when I am ready to add, I just slip them around the roast and throw in the garlic. 


Bake for 40 to 45 minutes in a pre-heated 350 degree oven.
Remember to baste the roast with its own pan juices a few times during cooking. 
Once you insert a thin knife and see that the juices come out barely pink or clear, it is done.
Transfer the meat to a cutting board and let it sit for 5 to 10 minutes. 
Remove the string, slice your roast and serve on a platter surrounded by potatoes.

Let's pretend I remembered to snap a picture of this beauty when it was browned and cooked to perfection.
I am blaming the lovely red we served alongside it.
This dish always impresses and the pancetta gives the meat such a wonderful salty flavor.


Buon Appetito! 

Well, Hello There Cupcake

I've never really met a cupcake that I didn't like.

I like them most the day after and preferably first thing in the morning.

Somehow, I feel least guilty then.

Witness the cupcake love that was shared this past weekend.

And then, just when we thought there could be no greater sweetness...
my sister in law surprised us with these lovelies.

By far, the very best red velvet cupcakes I have ever tried. My children, aka the cupcake connoisseurs wholeheartedly agreed.

I may or may not have found the last cupcake's wrap in Julian's room this morning.

A boy after my own heart.

She used this recipe and emphasized that the whole baking soda fizz part {such a baker I am} was by far the most important. So if you plan to make them, and I highly recommend you do, like today, pay close attention there.

And then, send some over. 

Happy cupcakeTuesday!

Guest Post ~ Bouffe e Bambini

I have been SO inspired by this sweet lady. I cannot tell you how excited I am to have her here today. Made more so by the fact that she is sharing her homemade NUTELLA recipe with us.
What could be sweeter?

HI there!!! My name is Hanna.........I am a busy mom of two, full time nurse and I have lots of hobbies that include baking, cooking, running, and sewing. I also have a blog called {bouffe e bambini} where you can find me anytime!!!! 

Today I am going to share one the most amazing recipes I have ever made. I don't know about you but I am OBSESSED with Nutella. It's actually quite bad because I eat it straight out of the jar, so I decided I had better at least learn to make it on my own, SO I did and it came out fabulous!! 

Ingredients:

2 cups hazelnuts

12 ounces semi-sweet choclate (1 bag of semi sweet choc chips)

12 ounces milk chocolate (1 bag of milk chocolate chips)

1/2 cup sugar

1.5 cups heavy cream

pinch of salt

Recipe:

1. Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10-15 minutes.

2. Once hazelnuts have cooled vigorously rub nuts between your palms to get the skin off. Most of it should come off very easily, if there is some skin left on it is okay.

3. Place roasted nuts in the high powered blender or food processor and puree for 5 minutes. First, it will chop the nuts and then it will make hazelnut butter. It will look very similar to a peanut butter. The goal is to have this be as smooth as possible so leave it on for a good 5 minutes. Set aside.

4. In a medium saucepan heat cream, salt, and sugar until hot. Add chocolate and stir until just melted. Remove from heat and let cool for about 15 minuets. You should add the hazelnut butter when the chocolate and cream mixture is warm but NOT hot. If the chocolate mixture is too hot the oil from the hazelnuts will separate and you will end up with a gloppy texture rather than silky smooth. 

Once it's warm, mix the hazelnut butter in and jar. 

Serve at room temperature but store in the refrigerator. Will keep in the fridge about 2-3 weeks but again bring to room temp before serving. 

1. Heat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 10-15 minutes.

2. Once hazelnuts have cooled vigorously rub nuts between your palms to get the skin off. Most of it should come off very easily, if there is some skin left on it is okay.

3. Place roasted nuts in the high powered blender or food processor and puree for 5 minutes. First, it will chop the nuts and then it will make hazelnut butter. It will look very similar to a peanut butter. The goal is to have this be as smooth as possible so leave it on for a good 5 minutes. Set aside.

4. In a medium saucepan heat cream, salt, and sugar until hot. Add chocolate and stir until just melted. Remove from heat and let cool for about 15 minuets. You should add the hazelnut butter when the chocolate and cream mixture is warm but NOT hot. If the chocolate mixture is too hot the oil from the hazelnuts will separate and you will end up with a gloppy texture rather than silky smooth. 

Once it's warm mix the hazelnut butter in and jar. 

Serve at room temperature but store in the refrigerator. Will keep in the fridge about 2-3 weeks but again bring to room temp before serving.

 It's fantastic with Challah bread!!

Honestly, this has been one of the most amazing things I've ever made. I really hope you will try it!! Thank you so much Susan for having me today!!!!!

I encourage you to visit Hanna's beautiful blog here for more inspiration. Truth be told I am there almost daily looking through her incredible recipe files. You will not be disappointed.
Thanks so much Hanna!

Things my M.I.L. Taught Me - Week 4

It's here.

The best week of all.

Better than one, two, and three combined.

Tiramisu (tiramisu) (I kid)
Ingredients:
4 eggs
400-500 gram package of italian lady fingers
450 grams of mascarpone cheese 
3/4 cup of sugar
1 cup of espresso 
1/3 cup of dark rum
100 grams of grated semi-sweet chocolate
2 tbsp of cocoa
1 tsp of lemon extract

STEP 1: Separate the eggs into two bowls. Beat egg whites until stiff and set aside.
Beat egg yolks with sugar until thick and light. Add the mascarpone cheese and beat until mixed well. Add lemon extract.
At this point, fold in the egg white mixture.
STEP 2: Prepare espresso and combine with rum. In a large (preferably glass) serving dish, place first layer of lady fingers. Spoon the espresso/rum over cookies until moistened. Spread half of the mixture onto the cookies. Sprinkle with cocoa and chocolate. 
Note: I recently found this incredible product made by Ghirardelli that combines the two. No grating required!  
Repeat STEP 2. Cover the top layer completely with cocoa and chocolate - you should see minimal mixture peeking through.
Cover with saran wrap and refrigerate.

Other than gelato {duh}, tiramisu is my very favorite italian dessert.
I was always hesitant to try it because it seemed so complicated. It's really not. The only thing to keep in mind is that it is a process and the steps must be followed in order for it to turn out correctly. I also can't stress the importance of buying the VERY BEST mascarpone you can find. 
Ideally from Italy. More ideally, by Galbani. 
OK, now I'm starting to SOUND like my M.I.L. 
It's a good thing.
As is this tiramisu.
Buon Appetito!

Things my M.I.L. Taught Me ~ Week 3

If you've been following along the last few week's...you will now be able to prepare a full {and fabulous} italian dinner that is sure to impress your own mother.in.law

Today's entree is one of my son's favorites. 
For good reason.

Veal Parmigiano (veal parmesan)
Ingredients:
thinly sliced veal cutlets (I use 8-10 slices for my family of 4)
bread crumbs
2 whole eggs
grated parmigiano cheese
grated mozzarella cheese
1 batch of Rita's sugo 

In a bowl, beat two eggs with one tablespoon of grated parmesan cheese.
Prepare bread crumbs. (I always lay them on aluminum foil for easy clean-up)
Salt and pepper the cutlets to taste.
One by one, dip the veal into the egg mixture and then into the bread crumbs until all of the veal is prepared.
At this point, you have 2 options. 
a. fry the veal for approximately 2-3 minutes (max) per side in canola oil over medium heat.
b. drizzle olive oil on both sides of the meat and bake in a 375 degree oven for approximately 7-8 minutes turning over at halfway mark.
(in an effort to fry less.bake more - I opt for option b most times. That said, option a {and anything fried for that matter} will almost always sadly be tastier)
Once cooked, layer each slice with a good amount of sugo and some grated mozzarella cheese.
Place in oven on broil until cheese is melted.

I served mine with a radicchio salad this evening.The bitter flavor of this leaf offsets the meat very nicely. Sauteed spinach would be lovely as well.
Buon Appetito!

 P.S. Don't forget to enter our giveaway!

Things my M.I.L. Taught Me ~ Week 2

My husband {who I have now mentioned twice in two days!} is big into greens.

Seriously, I can make a simple pasta and then this contorni or side dish and he is one happy guy.

My M.I.L. will make numerous side dishes for a family dinner but this one and rapini are my very favorites. And I am SO not a vegetable kind of girl.

Spinaci saltati con aglio (sauteed spinach with garlic)

Ingredients:

Large bunch of fresh spinach (bagged is fine, fresh is best)

3-4 cloves of garlic

Olive oil

Kosher salt

Parmigiano Reggiano cheese 

Clean, wash and dry spinach well. 

Place a good amount of olive oil in a non-stick pan along with sliced garlic cloves.

Warm and brown slightly.

Add spinach. It will look like a ridiculously huge amount but once cooked down, will look like a ridiculously small amount.

Saute until garlic is fully browned and spinach is completely wilted. Add kosher salt to taste.

Note: It is equally good cooked slightly less so that the leaves remain intact.
Also note: you can totally remove the garlic pieces since you don't actually eat them or leave them to add some interest to the dish.

Plate and drizzle with a little olive oil.

Sprinkle with a good parmigiano reggiano.

Buon Appetito!

Happy Thanksgiving ~ A Recipe

It's Thanksgiving Day 'round these parts ~

I saw this here and gave it a try. The candy corn will not last long around here. 

I would still prefer a cream candle I think. But this will do.

Not a fan of the turkey so I am roasting one big 'ole chicken right now.

Serving a creamy soup to start.

So simple and tasty. Perfect for this time of year.
Well...for the fall. We'll pretend it's not 25 degrees today.

Cream of squash soup

2 lbs of butternut squash (seeded and cut into 1-inch pieces)

1 1/2 cups of diced onion

2 carrots (peeled and diced)

3 cans (13 3/4 ounce x 3) of chicken stock

2 tbsp. of butter

1/2 tsp. of salt

1/2 cup of cream (either light or heavy)

Sour cream for garnish

Combine squash, onions, carrots, broth and salt.

Simmer uncovered for 40-50 minutes. 

Puree adding butter.

Whisk in cream.

Before serving, add a dollop of sour cream. (or in my case, a bay leaf)

Seriously easy peasy.

And will totally impress your mother-in-law.