Bacon Mushroom Burgers with Tomato Avocado Salad

The daughter of a friend of mine used to say "I can't like that Papa," instead of "I don't like that Papa." I love that. And I totally get where she is coming from. I have tried to love mushrooms. I'm getting there. But right now, I can't like them.

Despite this, these burgers looked sooo good in the Nom Nom Paleo cookbook. I gave that book back to my colleague almost 2 weeks ago and I've been thinking about making them since. Bacon and mushrooms mixed into the beef and then grilled. How could that be bad?

Ok, bad for your arteries, maybe. But great for your taste buds. I didn't even miss the bun. In fact, I think I liked the burger better with the citrus-y, creamy salad eaten with each bite. You can taste the burger much better without the bun in the way.

It occurred to me today (while in the shower... random... I guess I'm always thinking about food) that the Paleo Diet, aka Caveman Diet, is kind of like the Atkins Diet version 2.0. Low carb, lots of meat and fat. Dr Atkins died of a heart attack. Go figure. And how long did cavemen live? I believe 33 was a ripe old age. Though that may have been more due to the saber-toothed tigers than their diet.

 BACON MUSHROOM BURGERS WITH TOMATO AND AVOCADO SALAD

Serves 4

Even if you are not going to make these burgers right now, at least just click through to see the mouthwatering juicy, bacon-y meat goodness. The recipe calls for pan-frying the burgers. We grilled them on the barbeque. The salad would be great with chicken or salmon as well.

• Bacon Mushroom Burgers
• 1 tomato, chopped
• 1 avocado, peeled, pitted, chopped
• 1/2 an English cucumber, chopped
• salt and pepper
• olive oil
• 1/2 a lemon
• small handful cilantro, chopped  

Mix tomato, avocado, cucumber. Season with salt and pepper. Drizzle with olive oil and squeeze lemon over. Add cilantro and stir well. Serve with burgers, with or without buns.

Broiled Teriyaki Salmon with Kale Fried Rice

I've been on a kale binge this week. Maybe my body is trying to counter-act the Halloween chocolate. I gave up on kale in my smoothies- do you have to sharpen blender blades or something? Mine isn't pureeing the kale any more. Chugging a drink rife with hearty leaves that have done battle with the blender and won is not pleasant first thing in the morning, believe me. So what to do with this giant bunch of kale? Kale salad. Kale fried rice. And maybe some kale chips if you please.

Raw kale + roasted sunflower seeds + dried cranberries + chopped apples + balsamic vinaigrette = addictive kale salad.

Parker enjoys all these things, aside from the kale, separately. But mix them together and call it a salad and it's a no go. I don't get kids. This must be how men feel their whole lives about women. Just can't figure them out.

The recipe for the fried rice is from Gwyneth Paltrow's first cookbook. Still one of my favorite cookbooks. The rice is dead simple. You don't need a recipe, really, but I'll provide you my modified recipe anyway of course. Paltrow calls for the kale to be cut small, "the smaller you cut the kale the more it becomes about the rice." I decided to chop it to oblivion in the food processor. Parker likes to help press the button. And then, being three, he asked me to wash the food processor so he could chop up his cars. Whaaa?

One Year Ago: Meatball Stuffed Peppers

Two Years Ago: Chinese Five Spice Powder Recipes, Chicken Stock

Three Years Ago: Korean-Style Pork Tenderloin, Whole Wheat Buttermilk Pancakes

Four Years Ago: Fresh Pea and Feta and Classic Bruschetta, Pulled Pork Broccoli Goat Cheese Pizza

TERIYAKI SALMON WITH KALE FRIED RICE

Serves 4

Adapted from Gwyneth Paltrow's My Father's Daughter 

Cook your rice the day before you plan to make this. Just let it bubble way on the back of the stove while you make whatever else you are having for dinner that day. Drain and stash it in the fridge until ready to use. Cooked rice can also be frozen flat in freezer bags for quick thawing.

• Teriyaki Salmon recipe
• 1/2 lb kale, stems discarded
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 cups cold cooked brown rice (I used a brown and wild rice blend)
• 1 cup peas, thawed if from frozen
• 2 green onions, chopped small
• 1 tbsp Ponzu-soy sauce or soy sauce
• 2 tsp sesame oil

Chop kale finely in a food processor (or go nuts with a knife). Heat a large non-stick skillet over medium-high heat with the vegetable oil. Add kale and saute until crisp and bright green with a few browned pieces, stirring frequently, about 4 minutes. Add garlic and saute 30 seconds. Add rice and stir to combine everything. Spread rice into a flat layer and fry a few minutes, stir and spread it out again. Repeat, stirring every few minutes, until rice is crisped and smells nutty. Add green onion and peas, stir to combine. Turn off heat, add Ponzu or soy and sesame oil, stir to combine.

Hoisin Glazed Salmon with Indian-Spiced Lentil Mango Salad

I cannot even tell out how proud I am of this dish. This is great stuff folks. On a Monday after work even. A crappy Monday at work. A delicious meal is one way to cheer me up. Wine is another. I don't generally drink on Monday nights. However, if I had a nice Gwurztraminer on hand I would have totally popped it open (I know nothing about wine pairing- I have no idea if that would be good with this dish. If you try it let me know!).

Have you noticed the lack of seafood recipes on Four Seasons Kitchen? We eat shrimp occasionally, but Tyler really only eats shellfish. Or battered and deep fried fish. I usually end up ordering salmon at a restaurant. Consequently I've never really cooked salmon before, so when somebody asked today how I would prepare it (yeah, I talk about food a lot), I actually didn't know.

The inspiration for this recipe a grilled salmon. I'm sure we all remember my grilling track record. That's a no go. I was going to broil it but realized the broiler on my oven isn't working. Fantastic. Well, when I doubt I roast. And cook salmon perfectly! Boo-ya. Tyler even conceded it was good mixed in the salad (but lamented the lack of tartar sauce. I told him if he put ranch dressing on it I would kick him). Parker ate all of his. I call that a win.

One Year Ago: Cream Puff Baby Duckies, Empanada Gallega

Two Years Ago: Tomato recipe round-up, Jerk Honey Garlic Hot Wings, Breaded Pork Chops and Creamy Orzo

Three Years Ago: Beef and Vegetable Empenadas, Mexican Pizza, Moroccan Chicken and Eggplant

HOISIN GLAZED SALMON WITH INDIAN-SPICED LENTIL MANGO SALAD

Adapted from Chatelaine

• 1 piece fresh salmon per person
• salt and pepper
• hoisin sauce
• 1/3 cup red lentils
• 1 mango, peeled, seeded, and chopped into bite-sized pieces
• 1/4 red onion, finely chopped
• 1/4 of a large cucumber, chopped
• juice of 1 lime
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon

Preheat oven to 425 degrees F. Place salmon on a greased baking sheet, skin side down. Sprinkle with salt and pepper and spread with hoisin sauce to cover each piece of fish with a thin coating of sauce. Once oven is heated place baking sheet in middle of oven. Roast salmon until the tip of a knife inserted in the middle of a piece of fish for 8 seconds comes out warm to the touch (don't test with your tongue- if overcooked you'll burn your tongue. I know from experience), about 15 minutes per inch of thickness.

Meanwhile, boil a small pot of water. Salt the water as you would for pasta (a good large pinch). Add lentils and reduce to a simmer. Cook to al dente, about 8 minutes. Don't overcook or they'll turn to mush.

Mix remaining ingredients in a bowl. Serve lentil salad over fish.

Strawberries with Lemon Sugar

This may be the one of the easiest and best desserts you will ever make.

I know, that is a lofty claim. I pulled this together in about 3 minutes, and it took about the same time for it to disappear. I'd say that backs it up, no?

I finished work Saturday and hit the grocery store, thinking that I'd get home, get the groceries put away, and head over to Tyler's cousin's place for a BBQ. It tuns out the party had been moved to our place. Okay... Now what?

Luckily the boys had dinner already planned out and ready to go so I didn't have to do any cooking. Cleaning up was another story, but that's what happens when there is a ratio of 2 women to 6 men I suppose, despite this being 2013 and not 1952.

The last thing I wanted to do was come home and make a dessert (especially since it was a toss up between popping a drink or jumping in the pool for the first thing I wanted to do). So I zested a couple of lemons, added some sugar, washed the berries and headed out to the pool. With a drink.

One Year Ago: Battenburg Cake

Two Years Ago: DIY Tex-Mex Shredded Cheese

Three Years Ago: Bran Flax Muffins

STRAWBERRIES WITH LEMON SUGAR

• 2 pounds strawberries
• 2 lemons
• 1/2 cup sugar
• 1/2 cup sour cream or Greek yogurt

Wash and dry strawberries. Zest lemons into a bowl using a Microplane* or other fine zester. Add sugar, rub sugar and zest together to with your fingertips to combine. To serve, dip strawberries in sour cream (or yogurt) and then in lemon sugar.

*If you don't have a Microplane, use the side of a cheese grater with the small holes and then pulse the zest together with the sugar in a food processor.

Greek Potato Salad

Wow it's been a while since I have posted anything. I know, not at peep from me lately. In the 3+ years I've been writing this blog I think this is longest I've gone between posts, and that includes when I was pregnant and food turned my stomach. What gives?

I don't know, really. I've been back to work full time a year now and I think the daily grind of pumping out quick meals when I get home from work has sapped my creativity. I also find I'm eating more for health than pure enjoyment lately. 'Cause let's be honest, avocado chocolate pudding is good, but it's no butter-laden chocolate chip cookie people.

I think that's enough excuses now, non? Let's get to the food.

I have made this potato salad twice in the last few weeks. It is a nice fresh twist on the regular old potluck potato salad (or the one in the plastic container from the grocery store Tyler likes... UGH). My Greek Potato Salad is loaded with more veg that you will usually find in potato salad, plus lemon zest makes everything better. Make this for your next BBQ and you'll be asked for the recipe, guaranteed. I should have prettied it up for the photo with some chopped parsley sprinkled on top or something, but whatever. Trust me, it is delish.

Oh, I just thought of one more excuse... I'm turning 30 in three weeks and I'm kinda FREAKING OUT. I used to think my Grannie was ridiculous saying she was 29 for twenty years straight, but now I get it. I may pull a Grannie. 29 forevah bitches (sorry for the swear Dad... it just fits).

One Year Ago: Let's just do this- here are the April 2012 and May 2012 archives

Two Years Ago: Super Quick Chicken Dish + Mushroom, Caramelized Onion, and Goat Cheese Quiche + Dog Cookies

Three Years Ago: Roasted Tomato and Goat Cheese Pasta + Stuffed Shells + Casual Entertaining Menu + Heavenly Cheesecake

GREEK POTATO SALAD

Serves 4

This is one of those recipes I am so fond of that isn't really a recipe. Why measure a specific amount of cucumber- who cares how much goes in exactly? Just go with it. The potatoes are tossed with the dressing while still hot so that they absorb the dressing and become more delicious.

• 4 small to medium yellow fleshed potatoes
• 2 green onions, chopped
• 1/2 a cucumber, roughly chopped
• 1 red pepper, roughly chopped
• 1/2 pint cherry tomatoes, quartered
• 1/4 cup crumbled feta cheese

Dressing:

• 1/3 cup low fat mayo
• zest of 1 lemon
• juice of 1/2 lemon
• splash red wine or white wine vinegar
• splash olive oil
• dash garlic powder
• bigger dash dried oregano
• handful flat-leaf parsley, chopped
• small handful fresh dill, chopped (or use dried dill to taste)
• salt and pepper (I like it with lots of pepper)

Cook the potatoes in the microwave or in a pot of water until just cooked through. Let cool a few minutes. While potatoes are cooling whisk together dressing ingredients in a large bowl. Using a sharp knife in order to keep the skin in tact, chop potatoes into bite-sized pieces and place in bowl with dressing. Mix gently (a spatula works well here) to coat potatoes. Refrigerate until cooled.

When cooled gently mix in remaining salad ingredients. Refrigerate until serving. Leftovers will keep a day, but after that things get fairly soggy.

I Made That! Ricotta Cheese

Homemade ricotta on toasted bread with basil and balsamic drizzle

I know you won't believe this, but it is super easy to make ricotta cheese at home. Can you boil a pot of milk? You can make ricotta cheese. I made ricotta cheese today in the time it took to make Kraft Dinner.

No seriously, I was making Kraft Dinner for lunch and decided to make ricotta with some extra milk I had (I know, who ever has "extra" milk? Well 2-litres and 3-litres of 2% milk was the exact same price so obviously I bought the 3L). The KD and the ricotta were done at the same time. I know there is a paradox at play here, but such is my life of a mother and lover of good food.

I did make this with 2% milk, but usually I make it with whole milk. You get a richer cheese that is, frankly, better. But lean ricotta is better than no ricotta, right?

I have a few recipes for ricotta bookmarked that I've referenced when making it before, but at the most basic level all you do is this:

1. Bring a litre (quart if you are outside of Canada) to a boil with 1/2 tsp kosher salt.

2. Turn off the heat and stir in the juice of 1 lemon or 3 tbsp of white vinegar

3. Milk will immediately separate into curds and whey. Line a colander with a few layers of cheesecloth, or alternatively use a clean piece of linen or cotton. If have a very fine mesh sieve you can use this rather than a lined colander (this is what I use). 

4. Pour contents of pot into colander or sieve, letting the curds drain briefly but don't let them drain completely dry- you want a creamy ricotta. Taste the cheese and add more salt if desired. If you find you have drained off too much whey some milk can be stirred in to moisten the ricotta.

Save the whey if you are super thrifty like me- it is high in protein and can be used in smoothies or whatnot.

Here are some actual recipes from my bookmarks on making ricotta for your perusal. Apparently I'm a little obsessed with homemade ricotta judging by how many recipes I have collected.

DIY Ricotta from The Kitchn
Fresh Ricotta Cheese from Bon Appetit
Jennie's Homemade Ricotta from Too Many Cooks This recipe uses milk and cream, and buttermilk for the acid rather than lemon or vinegar
Rich Homemade Ricotta from Smitten Kitchen
Homemade Mascarpone from Vegetarian Ventures Have you seen what a tub of mascarpone costs?!? Making it at home is the same as making ricotta only using all cream rather than milk

And finally, here are some recipes from my bookmarks in which to use your fantastic ricotta. Aside from eating it with a spoon with the fridge open. That's never happened.

Ricotta Gnocchi from Four Seasons Kitchen If you plan in advance to make ricotta and use it for gnocchi let your ricotta drain more and you can skip right to mixing it with the other ingredients.
Vegetable Fusilli Bake with Ricotta Topping from LCBO Food and Drink
Roasted Squash and Ricotta Ravioli from Dinner with Julie
Roasted Fall Vegetable and Ricotta Pizza from Martha Stewart
Ricotta Blintzes with Lingonberry Syrup from Food and Wine
Whole Wheat Ricotta Blackberry Scones from 101 Cookbooks

Breakfast Smoothie

I forget which movie it is from, but there is a dialogue in said movie where the dad says to his daughter, "What are you drinking?"
"A smoothie," she replies.
"What's a smoothie, like a milk shake?"
"I guess so, only smoother," his daughter says.

Smoother, indeed. Smoothie is a strange word, isn't it? Think about it. Smoooooooth-ie. Anyway, I have one almost every morning. I pack as much good stuff as I can into my smoothies to set me up for the day. If lunch ends up being a pemeal bacon sandwich from the cafeteria downstairs (read: no vegetable to be found), oh well, I had my nutrition-packed smoothie for breakfast.

I don't have a recipe for my smoothies, but I do have a basic formula. A least one fruit, something green, something high in fiber, some protein, and some dairy. Sometimes on ingredient fills a couple quotas: black beans provide protein and fiber. Or berries give fiber and fruit.

Here is a list of stuff I've used for each category of my formula. Items with a * are the ones that usually make the morning cut, if you're interested.

Fruit and Veg:

• Apple (skin on, cut into chunks)*
• Banana*
• Mixed frozen berries*
• Pumpkin puree*
• Carrots
• Nectarine
• Fresh or canned peaches
• Fresh, frozen, or canned pineapple
• Mango
• Kiwi
• Cranberries

Protein:

• Protein powder (duh)
• Tofu
• Beans or other legumes- kidney beans, black beans, chickpeas, lentils
• Nut butter
• Nuts
• Chia seeds
• Egg (I've never actually thrown in a raw egg, but I've thought about it. My Grannie used to make us "egg nog" with milk, raw egg, and vanilla for breakfast all the time before school and we were fine. But definitely follow guidelines for consuming raw eggs)
• Cooked quinoa*
• Whey leftover from making ricotta cheese (yep, I'm that "thrifty")

Fiber:

• Oats* (throw in raw, or cook in the microwave with some water for a smoother smoothie)
• Ground flax*
• Chia seeds
• Cooked quinoa
• Beans or other legumes- kidney beans, black beans, chickpeas, lentils

Dairy or Dairy Alternative:

• Yogurt* - plain, vanilla, Greek, etc. Whatever was on sale that week, basically
• Milk
• Rice milk
• Almond milk

Something Green:

• Spinach*- fresh baby spinach or thawed frozen spinach
• Kale
• Arugula (in a pinch, but it's a very strong flavour)

Other Miscellaneous Add-Ins:

• Turmeric (doesn't really add any flavour but it's a super food that is good for inflammation among other things)
• Honey or maple syrup when using plain yogurt to sweeten it up a bit
• Fresh ginger
• Cinnamon*
• Pumpkin pie spice

There you go. Mix and match to a healthy breakfast and a hall pass to eat a greasy lunch. Also really good for tricking your kids and/or husband into eating spinach.

One Year Ago: Overnight Oatmeal,

Two Years Ago: Cranberry Coffee Cake

Three Years Ago: n/a

Healthy Lunch: Quinoa Salad

Everybody gets on the healthy bandwagon in January, don't they? I am no exception. For two weeks in December I have this mentality that I have to eat every unhealthy thing in sight. I'm looking at you, bake sale at work. I spent $15 in one day on baked goods. And ate them all. Yikes. It also didn't help that it was cold enough that I didn't want to run outside (I draw the line below minus 5 Celsius) so therefore I gave up on fitness for the last couple weeks of December as well. Holy Hell, did I feel gross come January 1 (and not just because of the NYE champagne).

Usually I don't want salads in the winter. This salad however, with it's lack of lettuce, hits the mark. Plus, I don't have to get up from my desk to go upstairs to the lunch room to warm it up. Which I realize is counter-healthy resolution month but I'm just being honest here.

QUINOA SALAD

An Amy Original

Serves 1

• 1/3 cup quinoa
• chopped vegetables- I've done cucumber, tomatoes, bell peppers, broccoli or shredded carrot, tomatoes, roasted peppers, etc. Use what you have.
• 2 tbsp reduced fat Feta cheese, crumbled
• 1 tbsp chopped fresh basil
• balsamic vinaigrette, store-bought or recipe below

Bring a small pot of water to boil. Add the quinoa and cook, stirring occasionally, until tender- 10-15 minutes. You can tell it's cooked by looking at it- the grains will expand and be opaque throughout. Drain and rinse under cold water if making salad right away.

Toss all ingredients together, adding as much balsamic dressing as desired. Refrigerate until ready to eat.

BALSAMIC VINAIGRETTE

Makes multiple servings. 

This is one of my sorta-recipes. A guideline if you will. I like more vinegar than oil in my dressings, but you can easily change it to suit your tastes.

• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• a squeeze of honey
• a dollop of Dijon mustard 
• 1/2 clover garlic, grated on a Microplane or chopped very finely
• salt and pepper

Add all ingredients to a mason jar or other container with a lid. Shake well. Store any unused portion in the fridge.

Chocolate Pudding

There's this funny story my aunt tells about when my cousin was little and had a just started school. My aunt was being all good-mom and making cookies to put in her lunch. But my cousin kept asking for cookies like the other kids. My aunt couldn't figure out what type of cookies the other kid's moms were making that were so good. Until one day at the grocery store my cousin pointed out the cookies she wanted. Chips Ahoy. Like the other kids. Annnnnd.... *face palm*

Kids don't get it. Homemade cookies are better. As is homemade pudding. Yes! You can make it! In under 10 minutes, no less. This is a dairy-free version as Tyler is still off dairy for another week. I actually think it is better with almond milk. Nuttier, if you will. However. If you needs you some puddin' right now and all you have is regular milk, have at 'er.

Note:  The photo has Skor bits sprinkled on top. Toasted almonds would have made more sense for a garnish. But I didn't have any. Go for the Skor bits if you don't need to eat dairy-free. They delightful. 

One Year Ago (I am really behind on this... bear with me here)

My Father's Daughter Book Recipes

Parker's Birthday Cake

Fried Udon Noodles

Thanksgiving + Post-Thanksgiving Review

Lentils with Chorizo, Brussels Sprouts, Balsamic

Apple Cheddar Soup

Two Years Ago:

 Broccoli Salad

Moroccan Chicken and Eggplant

Fresh Pea Pesto (Labour Pasta)
Squash, Roasted Garlic, Canellini Bean Spread
Oven Baked Breaded Shrimp
Kale Chips
Death Boats to Hades (Jalepeno Poppers)

CHOCOLATE PUDDING

Serves 4

Adapted from The Kitchn

If using sweetened almond milk (it will probably be called "Original"), half the sugar in the recipe. 

• 2 cups almond milk or cow's milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brown sugar
• 3 tbsp cornstarch
• pinch salt
• 1 tsp vanilla extract

Heat milk in a saucepan over medium heat until steaming and bubbles form around the outside of the pot. Whisk together cocoa, sugar, cornstarch in a medium bowl.

Add 1 cup heated milk to the bowl with the dry ingredients and whisk until smooth. Pour back into pot with remaining milk and add vanilla. Cook until thickened, whisking constantly. This will only take a couple of minutes.

Pour pudding into the same bowl you were already using and cover with plastic wrap directly on the surface of the pudding to avoid pudding skin*. Refrigerate until cooled enough to eat, or a few hours until cold, depending on your preference and need for pudding gratification.

Wasn't there a Seinfeld episode where Kramer was going to sell pudding skin? Maybe I'm making this up. Either way... ew.

Creamy Chicken Salad Sandwiches

Creamy Chicken Salad Sandwich with Sweet Potato Wedges

I have a confession. Sometimes I am super cheap. You know how No Frills makes you put in a quarter to get the grocery cart and then you get it back when you return the cart? Sometimes I look for a cart that hasn't been returned so that I can get a free quarter. There, it feels better now that I've admitted it.

This probably isn't news to anybody else, but did you know you can take flyers from other stores to Wal-Mart and they match all the sales? I'm telling you, this is the best thing since sliced bread. My stepmom used to go to four different stores in a week to hit up the sales. I've never had that dedication. We went to Wal-Mart armed with the flyers from every other grocery store and saved almost $15! It's like free money!

The best deal was on chicken. Food Basics had a whole chicken for $5. The same chicken was $10.78 at Wal-Mart. Price match it up, baby! That bargain chicken gave us two meals, one of which being these chicken salad sandwiches.

This is seriously the best chicken salad I've ever had. I never thought I'd say this, but the blue cheese dressing makes the sandwich. I really try to like blue cheese, but I just can't do it. It tastes like moldy feet. But just a little squeeze here makes all the difference. Plus, I got a certain someone to eat avocado without even knowing it. Way to go Tyler! (You thought I was going to say Parker, the 2 year old, right? He loves avocado- he'll eat a whole one for a snack if I let him).

One Year Ago: Panini Bar + Summer BBQ Menu

Two Years Ago: Bran Flax Muffins + Breakfast Club Sandwiches + Slow Cooker Bristket

CREAMY CHICKEN SALAD SANDWICHES

Serves 4

• 2 cups chopped cooked chicken
• 1 celery stalk, finely chopped
• 1/4 cup crumbled feta
• 1/4 cup sour cream, low fat or regular 
• 1/2 an avocado, mashed
• 1 tbsp blue cheese dressing
• 1/2 tsp dried dill
• 1/4 tsp lemon pepper
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 4 buns, toasted
• handful baby spinach

Mix all ingredients but buns and spinach in a bowl. Divide mixture evenly between buns, top with some baby spinach. 

Two Years + 100th Post!

This post marks both 2 years of Four Seasons Kitchen AND my 100th post! I didn't even plan that, I swear. Actually, I really should have planned a bit. When I realized that both these blog milestones were coming this week I figured the recipe for this post should be an amazing one. However, we hadn't done grocery shopping for real food (just Thanksgiving food) for a couple of weeks. Hmm... what to make?

The best thing I've made lately was something I didn't think I would even post, let alone allow to represent these milestones. But the more I thought about it, it came to me that this dish really represents why I write this blog and how my cooking has evolved in the last few years. It is quick, easy, healthy, and unexpectedly delicious.

I started Four Seasons Kitchen because I wanted to share my recipes and inspire anybody reading to get cooking and try something new. Comparing posts from the start of this blog to now, I now put more thought into eating healthy, especially in the last year since Parker was born. Since my first post October 17, 2009 I have gotten married and had a child. Amazing.

So without further ado, here it is- Lentils with Chorizo, Brussels Sprouts, and Balsamic Vinegar.

Ok, a little more ado. I feel I have to justify this dish. I had some lentils, chorizo, and brussels sprouts hanging around in the fridge and I needed a quick lunch for myself and Parker. I wasn't sure I'd like what I had created but I figured it'd have to do cause I was starving. And the rest is history. I loved it and so did Parker (I know, the kid will eat anything). I beg you to try it. Report back on how much you like it. I won't even say I told you so.

One Year Ago: Sneaking in healthier foods

Two Years Ago: Caldo Verde Soup (also with chorizo, funnily enough)

LENTILS WITH CHORIZO, BRUSSELS SPROUTS, AND BALSAMIC VINEGAR

In true Four Seasons Kitchen style, this is not a recipe so much as a method. Use your judgement on amounts and seasoning. 

To cook lentils, cover dried lentils in a pan with water and add a carrot, celery stick, a couple whole cloves of garlic, half an onion, and a bay leaf. Simmer until lentils are tender, drain and remove vegetables and bay leaf. Can be frozen for quick meals.

• brussels sprouts, quartered
• olive oil
• dry chorizo sausage, sliced
• cooked lentils
• splash of balsamic vinegar
• salt and pepper

Heat a pan with olive oil over medium high heat. Add brussels sprouts and saute, turning them over a few times throughout cooking, until golden brown on all sides. Add a splash of water and cover pan. Let steam until brussels sprouts are just tender. If there is still some water in the pan, uncover and increase heat to high to let it evaporate.

Add chorizo, saute a couple of minutes. Add lentils to heat them through. Add a good splash of balsamic vinegar and cook until pan is almost dry. Season with salt and pepper.

Fried Udon Noodles

These noodles are my favourite. Udon noodles are thick, slightly chewy noodles. I think they hail from Korea, but correct me if I'm wrong. When I was in backpacking in Australia at 18 I stayed in Melbourne for a couple of months and there was a small Asian restaurant down the street from our hostel. My friend Liz and I would go there once in a while when we were feeling flush (which was not often when backpacking, to be honest) and I would always order the udon noodle dish with chicken. Liz would order vegetarian. Either way it was delicious. This is my attempt to recreate it. It's close. I think. It's been 10 years.

I've had a hard time finding udon noodles here. They finally carry them at Zehrs (aka Loblaws for other folks) and they were on sale a few weeks ago for $1.00 each. Score! One package will serve one of me, perhaps two of you if you don't eat as much as I do, which is entirely possible since I eat a lot.

One Year Ago: Broccoli Salad 
Pasta with Pea Pesto

FRIED UDON NOODLES

Serves 1

Adding some chicken, shrimp, tofu, beef or pork would be delicious and make this a more filling meal for dinner- I made it for a quick lunch here so I didn't use any of that. The vegetables can be whatever you have available.

• 200 g udon noodles
• 1 tsp canola oil
• 2 cremini mushrooms, sliced
• handful shredded cabbage (I shredded 2 brussels sprouts which I had in the fridge)
• 1/4 cup peas
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tsp brown sugar
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 green onion, sliced
• sesame seeds, for serving

Pour boiling water over noodles, let sit for 1 minute, then drain and set aside. This is to loosen them from being vacuum packaged.

Mix together soy sauces, sugar, vinegar, sesame oil in a small bowl. Set aside.

Heat oil in a frying pan over medium high heat. Add vegetables, stir fry for a couple of minutes. Add noodles, fry a couple more minutes. Add sauce, fry 1 minutes until sauce thickens slightly and is bubbling. Serve sprinkled with green onion and sesame seeds.

Cacio e Pepe

Cacio e Pepe. I know it sounds like a kids show. Cacio is a mouse and Pepe is a frog and together they get into mischief and learn about friendship along the way. Can you tell Parker is now almost one (can you believe it!) and will watch cartoons for 10 minutes?

K, for real, we're talking pasta here. The easiest and most delicious pasta that you can make in the time the pasta cooks. This is for those days when you don't know what to make for dinner so you stare at the fridge, freezer, pantry, fridge, freezer, pantry, and then just end up eating a frozen Jamaican patty. Make this instead. Cacio e Pepe. Pasta with Black Pepper. It is so much more than the sum of it's parts.

One Year Ago (I'm a little behind on this): 

Breakfast Club Sandwiches

Slow Cooker Brisket

Gifts from the Kitchen

Greek Shrimp With Tomatoes and Feta and Chipotle Pork and Pineapple Skewers

Summer Roll Salad

CACIO E PEPE

Serves 2, recipe is easily doubled

Inspired by this recipe in Bon Appetit, I like my modified version better. Read through their article on How to Make Perfect Pasta. It will be a revelation.

• 1/2 lb (250 g) dried penne
• 2 tbsp butter
• 1 tsp freshly ground black pepper, or more to taste
• 1/2 cup grated Parmesan cheese (from a block of cheese- don't use the stuff that comes in a container)

Cook pasta 1 minute less than package directions, or until just a little more than al dente (firm) than you would eat it. Reserve 1 cup of pasta cooking water before draining.

Meanwhile, melt butter in a saute pan over medium high heat. Continue to cook butter until foaming subsides and butter is lightly browned and smells nutty. Add pepper, saute for 30 seconds. 

Reduce heat to medium. Add 1/2 cup reserved pasta water. Bring to a boil and reduce heat to medium low. Add cheese and pasta to pan, toss pasta for 1 minute to coat and finish cooking pasta. 

Turn off heat and cover pan for 1 minute- this allows the sauce to thicken and everything to come together. If sauce is too thick and isn't coating pasta nicely add more pasta water a little at a time. Serve immediately.

Winner Winner, Easiest Ever Chicken Dinner

I cook a meal for Tyler and myself (and soon Parker when he gets some teeth!) almost every night. I plan our meals for the week in advance so that I can try out all the recipes I've bookmarked and ensure that we have all the ingredients needed. But you know what they say about best laid plans... This is what I make on those nights that the baby wants to be held for hours, or decides he's going to nurse non-stop from 6pm to 8 pm. I can get this in the oven with one hand or direct Tyler how to make it from the couch. Serve with a side of rice with peas and corn (or warm potato salad as pictured above), and you've got the easiest dinner ever.

EASIEST CHICKEN DINNER

Preheat oven to 400 degrees F. Place fresh or still frozen boneless skinless chicken breasts in a baking dish. Sprinkle with salt and pepper. Top with a chunky sauce. Bake until chicken is cooked through- about 20 minutes if using fresh chicken or about 40 minutes if frozen. Top with some shredded cheese, bake for another 5 minutes or until cheese is melted.

Chunky sauce options: salsa, tomato sauce, canned diced tomatoes, chili sauce (I use my Grannie's homemade chili sauce which is amazing), etc

Labour Pasta

Despite the deceiving title of this post, this is a really easy dish to make. I made it while in labour. Seriously. It was almost three o'clock September 14th and I hadn't eaten lunch yet so I was starving. While the pasta was cooking I went into labour. But I still finished cooking the pasta, made the sauce, and ate it. I needed my strength, right?

The pasta sauce is basically this fresh pea crostini spread from a previous post with a couple of other things added. As in the previous post, I am giving you ingredients with no measurements- use the amounts you feel in your gut and then taste. To give you a place to start, for one serving I used a 1/2 cup of peas. All you are doing is pureeing everything in the food processor which means the sauce is done before the pasta, and because it isn't cooked you don't lose any nutrients. This is my new favorite pasta dish right now, please try it!

I can't sign off of this post without mentioning, as you've guessed, that baby is finally here!!! Parker is perfect and healthy and keeping me very busy so I'll try to post when I can. There's not a whole lot of cooking going on right now in our house... good thing I froze so many meals while I was waiting for his arrival.

PASTA WITH FRESH PEA AND FETA PESTO

• frozen peas, thawed in a sieve under running water
• olive oil
• lemon juice
• salt
• pepper
• feta cheese
• small handful arugula or baby spinach
• flat leaf parsley
• dried short pasta such as rotini, penne or farfalle (bowties)
• Parmesan cheese to serve (optional)

Cook pasta to al dente according to package directions. Meanwhile, puree all other ingredients in a food processor. Drain pasta, reserving some cooking water, and add pasta back to pot. Add pesto sauce and stir- the heat from the pasta will warm the sauce- adding a little of the pasta cooking water at a time if the sauce is a bit dry. Serve with Parmesan cheese grate over top if desired.