Lentils and Sausages

This recipe is from Apples for Jam. I was excited to try this recipe since I have all the ingredients in the pantry and fridge. I didn't have to go to the market. I've always wanted to try lentils but didn't know with what food to pair it with. This was delicious and we've all enjoyed it. Another dish that was perfect for a cold rainy day or a cold winter night. Very comforting. Going in family favourites.

Ingredients

1 1/3 cups green lentils

8 tablespoons olive oil

1 carrot peeled and chopped

1 small red onion finely chopped

1/2 celery stalk chopped

1 clove garlic peeled and left whole

4 cups hot water

salt

4 italian sausages

3 tablespoons chopped fresh parsley

Method

Rinse lentils very well to remove any grit. Saute onion over medium heat with half the olive oil until its golden brown and soft. Add garlic and carrot and saute for another couple of minutes. Add the lentils, turning them through the mixture to coat well and then add 4 cups of hot water. Season with salt and bring to a boil then lower the heat slightly. Cook uncovered for 40 minutes until lentils are soft and very little water left in pan.

Meanwhile prick the sausages and fry them in 1 1/2 tablespoon of olive oil until they are golden brown on all sides. Adding more oil if needed. When they are done place them in a large serving plate and drizzle with some olive oil. For more heat some adults may like it with chili oil over theirs.

Angel hair pasta with, zucchini, mint, and feta

It's raining again today. The same weather as yesterday and I love it. I have a new addition to my cookery books and it is such a nice day to stay indoors with a cup of warm apple cider and have a good read. While I was quickly flipping through the pages I found this recipe for Angel hair pasta with zucchini, mint, and feta. My son calls zucchini (comberpeel) as in cucumber. Sweet and funny really.

Tessa Kiros is the author of Apples for Jam. She was born in London. Her father is Greek, mother is Finnish and her husband is Italian. She has two little daughters and they look exactly like her. She grew up in South Africa. I love the fact that when she cooks the family are all involved and how wonderful it is to have a variety of food from different countries when their families get together for a meal. I enjoy reading this book as she writes about memories from her childhood and how the food come into place. She has her recipes in color groups which is why its called a Colorful Book.

This dish was yummy and comforting on a cold rainy day. I left out the mint because the family doesn't care for it. I did add more lemon on my own plate as well as my daughter's. Definitely going in the family favourite book.

Ingredients
4 tablespoons olive oil
2 small zucchini finely chopped (I did 4)
2 cloves garlic peeled and squashed a bit salt
1/2 teaspoon dried mint (I left this one out)
3/4 cup small cubes feta cheese (I added more)
1 1/2 tablespoons lemon juice
1 box (16 oz) angel hair pasta
olive oil to serve
grated parmesan cheese to serve

Method
Boil the pasta and while that's boiling saute zucchini and garlic together until it is tender.
Once pasta is cooked, drain not thoroughly and save a little cooking water. Mix pasta and zucchini together in a large serving bowl. If the pasta looks too dry add a little water and olive oil. Add the lemon juice as well. Rain over with feta and parmesan cheese.

Apple, Sausage and Herb Stuffing

Yesterday my daughter and I tested a stuffing recipe from Barefoot Contessa. Apple, sausage and herb stuffing. The first we've ever made and from scratch. I must say we're very proud of it. Our Thanksgiving at my mums side of the family are usually catered because of the very busy life they live. My sister hosted her first one last year and the food was delicious. This year it will be our first year to host.

We're all very excited for Thursday. We're making everything from scratch. This recipe is really good got the hubs palate approval. It has loads of flavour and moist. You taste a hint of everything, sweet, mild spice, fruity, and savoury.

Melt butter in the pan and sauté the onions, apples, celery, carrots, until tender.

 Add 2 tbs. fresh parsley (I used dried parsley)

Cut round french bread into 1 inch cubes and toast in the oven at 300F/150C/Gas Mark 2 for 7 minutes. Set in a large  bowl.

 Add in the onions, apples, carrots, and celery.

In the same pan cook the sweet Italian sausage and combine mild Italian sausage and mix together.

While the sausage is cooking add 1 cup cranberries and 1 cup chicken stock into the stuffing.

Once the sausages are done add it to the rest of the stuffing. Mix well and place in a baking dish and bake for 30 minutes. Sorry the photo's blurry my hands were shaking.

Ingredients

2 granny smith apples chopped

2 stalks of celery

1 carrot stick chopped (I added this one in)

2 onions

2 tbs. parsley

1 tbs. salt

1 tbs. pepper

1 round french bread

1 package minced sweet Italian sausage

1 package minced mild Italian sausage

Pumpkin Smoothie

Winter is definitely right around the corner. Snow birds have arrived. What is a snowbird, you ask? I asked the hubs the same question. Well they are people mostly seniors and retirees  from the U.S. Northeast, Midwest and Canada who spend their winter in warmer climates.

They usually have a second home at these places they come to for the winter. The other day when we were at the hubs childhood neighborhood. We stopped by one of the grocery stores and the parking lot was full of vehicles with license plates from Canada, Alberta. The whole entire store were filled with seniors. Its because that part of the city has a massive snow bird community.

I love seeing them, have met a few and I just adore them. It's something about how grandparents makes you feel warm and cozy inside with their smiles, laughter, gentleness, kindness, easy going attitude and wisdom when they speak.

With that said, kiddies and I started to get a craving for something pumpkin because everywhere we went the aroma of pumpkin spice, ginger bread, and cinnamon was in the air. All I had in the freezer were some left over frozen pumpkin filling from when we made pumpkin roll.

We decided we would make some pumpkin smoothie. We found the recipe from Pioneer Woman's Tasty Kitchen. I have to tell you we are not much lovers of pumpkin flavour but this was yummm.... We didn't need to go to the market because we had all of the ingredients. Thank goodness and I wasn't planning on going if we didn't.

Ingredients

1 can (15 Ounce) Pumpkin Pie Filling 

3 cups Whole Milk (more If Needed) 

1/2 cup Vanilla Yogurt (up To 1 Cup) 

A Few Dashes Of Cinnamon 

Cinnamon Graham Crackers, Crushed

 

Method

Ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.

Fruit and Yogurt Parfait

 This is a yummy breakfast especially if you're in a rush. Keeps your tummy full without feeling heavy and tired. Gives you that bit of energy you need to conquer a busy day.

 Strawberry and peach flavoured yogurt.

1 yogurt any flavour you like

1 fruit and nut granola bar

A few fresh raspberries