Mushroom Lasagna

Well.  I was nervous about making this one.  It was a bit of work with a toddler who didn't understand that I cannot stop stirring a Bechamel sauce or it will burn...but I managed...one arm around toddler, one arm stirring.

After setting up some Thomas Trains I continued to make this Lasagna and it was amazing.  Andrew loved it.  It is by no means low fat but what a filling meat alternative.  It was WAY cheaper to make my own mushroom lasagna than to buy a premade lasagna.  And let's just face it, frozen lasagnas are gross.  They      are grainy and taste like freezer burn.   I will never be afraid of the lasagna making again.  I will make a few of my own additions if we feel like having meat but this is a great place to start.

Taken right from Smitten Kitchen

Mushroom Lasagna
Serves 6 to 8 (more as a first course)

Salt
Olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
1 1/2 pounds cremini or portobello mushrooms
1 cup freshly grated parmesan

Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom  9 x 13 baking dish. Arrange a layer of noodles on top, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving.
 

Books to Share

I love books.  I have been reading on Organic cooking all week.  The library is a great place to try out cookbooks.  If there is one where I like more than half the recipes, I think about buying it.

This is one of those books.
My children love to eat popsicles any time of year.  I mean they LOVE popsicles. And the ones at the store have so much fructose and dye in them....yuck.  Cosette and I are excited to make more than half of these ice pops in this book.  Simple, and YUM!

Ice Pop Joy by Anni Daulter

I cannot wait to get this book for summer.  All natural, healthy and fun.

Another book I really love is Kitchen Seasons by Ross Dobson

I love his introduction and I made the sage pork chops from this book (they were so yummy)  Here's a the recipe, simple and great (he made them with Kale potatoes)

For 4 chops:
1/2 cup all purpose flour
3 eggs (i used 2 and thought it was plenty if you are using large eggs!)
3 Tbsp Worcestershire sauce
4-6 fresh sage leaves chopped finely
1 cup fresh breadcrumbs
1 cup finely grated parm cheese
1/2 cup veg oil

Put flour on a flat plate.  Mix eggs and Worcestershire sauce in a bowl.  In a seperate bowl, combine sage, breadcrumbs and parm.  Press chop into the flour, coating evenly, then the egg mixture then the breadcrumb mixture.  repeat for all chops.  Cook in veg oil 7 mins each side approx (depending on thickness)

More to review later!

Happy Cooking!

Farm Fresh YAY!

I am so excited.  I spoke with Cheryl Williams about ordering a monthly meat box and we are signing up for a years worth of meat shares.  I even ordered the Easter ham.

Local, free range meat from a Nova Scotia farm.  I  am thrilled to have had a wonderful conversation with Cheryl today.  We receive our first box at the end of March just before Easter.

Her and I did some price comparisons to what i spend weekly on meat and this so worth it!! Also I learned about duck eggs.  We are receiving chicken and duck eggs monthly. (Organic Eggs in the grocery store are very overpriced so I was so happy!)

Andrew is on board as well and is supporting my endeavors for our family.  He loves the idea of eating with the seasons and so do I.

The best part?  Local organic food to our door WITHOUT running over budget and travelling downtown to the farmers market without a car!

Thank you Shani's Farm!

Learning as I go

Well you will notice this blog is not fancy.  I cannot photograph anything, let alone food.  So it will all look so humble.  But isn't that the point?  Simplify!  (yes that is my excuse for horrible pictures)

This week has been a bit rough with a toddler who is otherwise pleasant but it is now getting his two year old molars.  He has literally been teething most of his life....you know what?  I would be in a bad mood too!  It is hard on me as well because my pleasant little boy is now throwing fits (to put it mildly) so...not as many recipes posted.   I will try to catch up a little.

I made the BEST homemade lemonade tonight.  (Those were some mega huge lemons Homegrown Organics! lol!) Here is where I got the link:
Simply Recipes

(what is different is that I used organic lemons and cane sugar) Seriously...I am going to use this as a base and mix it up a bit and sit outside for the summer (looking forward to it!) Makes one excited that the weather is warming up.

We are still with the winter produce though and I made this soup: (I am linking as I am catching up..;)
Smitten Kitchen

This was SOOOOOO good. The kids thought it had too much kick and it did.  But it was so tasty, it made lots and it was filling.  Better the next day.  The great thing about this soup that attracted me to try it was that you don't need to begin with a salty broth or cream of something soup.  It was great to sop up with krusty bread and good to send the winter packing with a great finish.

I am afraid to make the Mushroom Lasagna I have planned for Andrew.  I have actually NEVER made a Lasagna so we shall see what happens. (I will report!)

Next post:  Book reviews.  I have been reading up on local produce, organic meat and cooking and there are some beautiful books I would like to share!

On a side note I am happy to report that I am noticing small changes.   I am noticing some changes in my health that are positive. I am noticing that Andrew is less sluggish.  There is less sugar around here and the kids are munching on things that are better for them.  We still have some work to do.

Happy Eating!

Catching up

I have a nice long post to write when I have some time to myself....there are so many things I have learned.  I have some books to review on Organic cooking for kids (fun!) some recipes to share.....I am looking to make some homemade lemonade, apple sauce and salad dressing.  I hope it works out.  I purchased some healthy flour for my cookie monsters and some cane sugar.  I read what is in those famous 'bear paw' cookies.  WOW.  Things I cannot pronounce.  Sad really.  Cute bear on the front.  But he gives the kids bad things.  He's a bad bear! lol.  Sorbitol, corn syrup and things I don't think I have the patience to type because they are long and when you look them up...they are bad.  My new philosophy:

If you cannot find out what it is or cannot pronounce it, don't eat it.

Got some beautiful produce this week and we are looking into buying some meat shares from a farm. (Delivered monthly!)  This is so much more economical and awesome as the meat is raised on a local farm and not in a factory.  (when i purchase and like I will give a shout out to the farm ;) Normally a person purchases a whole year of shares with the farm (so they know what to grow and raise) and there is NO way we could afford this so they have agreed to a monthly payment (a very reasonable one - actually less than I am spending now on meat for the grocery store meats!) and THAT is such a blessing.  The only thing I will have to go to the store for is lunch items and baby items.  Awesome.  More time to plan meals and spend time with my family.

This week:
Mushroom Lasagna
Pork chops with Kale 'potatoes'
Chicken and Bok Choy
Whole Organic Roast Chicken and root veggies
Lentil Sausage soup with swiss chard and black kale
and more...

I have 3 huge Zuchinnis so we might see some more bread. lol

Happy Monday, posts will be up this week!

(I don't know who reads this but I know people do because of the amount of views.  Please feel free to share and comment at any time.) 

Lemon Zucchini Bread

Lemon Zucchini Bread

I noticed the new food box this weekend has lots of zucchini.  The cooked texture of zucchini has never appealed to me much.  I don't mind it shredded.  I made this Lemon Zucchini Bread and it was DELICIOUS.  My little guy would not touch zucchini but he didn't know a whole organic zucchini went into this bread and he gobbled it. ;)

1 1/2 cups shredded zucchini

3/4 cup white sugar

1 egg

1/2 cup vegetable oil

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

2 teaspoons lemon zest

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.

 In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture until blended. Pour the batter into the prepared pan.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool.

We loved it so much that I want to make a much healthier version and see how it turns out.  On a side note I felt the recipe could have used more lemon zest!  Don't be stingy with it or you won't taste the lemon.

A healthier version could involve whole wheat flour, applesauce to sweeten and some organic sugar.  You could add nuts or cranberries.  

Sweet Pepper Pasta Toss with Kale (or Swiss Chard)

 Sweet Pepper Pasta Toss with Kale (or Swiss Chard)

 

half a package of bacon

leftover chicken

 1 (8 ounce) package uncooked farfalle

(bow tie) pasta

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup roughly chopped kale

4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 ounces feta cheese, crumbled

 

(I cooked some bacon in a pan first but you can easily make this veggie.)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

Sprinkle with feta upon serving. 

Staples - Help!

This is a good one for experienced guys to answer and comment on!  I am new to Organic living, just recently doing much research on the effects of pesticides on fruits and veggies, GMOs in our corn and major food products, hormones and antibiotics in our milk, eggs and meat.  And refined sugar....the real 'crack' of society. ;)  So....not willing to give up all these things.....  Because I believe they CAN be good for my family in moderation and using the right ones. 

Doing more research (remembering I am on a tight budget) I have the following questions:

Are there any organic farms that deliver eggs in the HRM area? There must be more than Compliments brand eggs!
Where is the best place to order meat? Sobeys questionable organics chickens for $20 from Ontario...yes something besides this as the only option. lol.
What is the best economical flour (besides the white stuff - healthy stuff!) to use in baking and cooking?
What are some good uses for Coconut milk....is there benefit in the natural occurring sugars? If anyone has looked it isn't that expensive at all....with a coupon I bought some for $1. 
What is an economic sweetener?  Honey, applesauce?  Can these be used in place of white sugar or will the baking be mushy? Cane sugar can be pricey but is this all there is?

This is an open discussion and one that would help out tremendously. 

So if you know some suggestions to one or all the questions feel free to comment on my blog or facebook.

Thank you! :)

Use up those bits!

That's what some British people say anyway....

So you are coming to the end of the week.  You need to use those veggies!  If you don't get the food box, you can still do this with what you have.  For those who get the food box weekly this is a good thing to do to save waste.

Say you eat at someones house, your kid has a birthday party and you could not get to all that goodness and you don't want it to go bad.

Here's what I did:

Pan Roast

Who doesn't like a good pan roast?

I used the bits I had on hand so please adapt it to what you have.

3 cloves garlic chopped up
1 yam chopped
1 sm Zucchini squash chopped
6 small potatoes -chopped into chunks
half red and yellow and green peppers - slices
a few mushrooms - sliced

I usually add onion but i ran out!
(You can also roast some cut up chicken or sausage or use as a side dish.)

Drizzle all over with EVOO (extra virgin olive oil) - if you think it will be too dry only add a tiny splash of water or it will be mushy!
Add Rosemary, thyme, sage, some parsley if you have or you can use whatever herbs you love! I have a love relationship with Rosemary!

Mix all together, call it a day, roast in oven at about 375 depending on your oven for about 45mins to an hour.

The kids can even eat it with ketchup if you want.  Who cares, look how many veggies they are getting lol

Pasta and Swiss Chard

Pasta and Swiss Chard (adapted from Martha Stewart)  

A note of caution....do not eat this on a first date.  Eat it after years of marriage because your breath will stink! (just kidding...we should all be courteous and brush lol! - honestly this packs a punch, i brushed twice. ;)

Ingredients

• Coarse salt and ground pepper
• 1 small garlic clove (if you LOVE garlic use two...i did)
• Bread crumbs
• 2 tablespoons grated Parmesan cheese, plus more for serving
• 3 tablespoons butter (or olive oil for healthier version)
• 12 ounces gemelli, fusilli, or other short twisted pasta
• 1 medium red onion, halved and thinly sliced
• 2 bunches green Swiss chard (about 1 1/2 pounds total), stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• chopped tomato
• 1 to 2 tablespoons white-wine vinegar (or balsamic dressing - 1tbsp)

 Directions

1. Bring a large pot of salted water to a boil. Chop garlic fine. In a large skillet, melt 1 tablespoon butter over medium heat. Add crumbs and cook, tossing, until browned, 6 to 8 minutes. Transfer crumbs to a bowl, and set aside; wipe skillet clean.
2. Cook pasta in boiling water until al dente, according to package instructions. Reserving 1 cup pasta water, drain pasta, and return to pot. Set aside.
3. While pasta is cooking, melt 1 tablespoon butter in skillet over medium heat. Add onion; cook until lightly browned, 6 to 8 minutes. Add chard stalks and 1/2 cup pasta water; cook, stirring often, until beginning to soften, about 4 minutes. Add leaves, and cook until tender, 4 to 6 minutes more. Add chopped tomatoes. Stir in vinegar.
4. Add chard mixture and remaining tablespoon butter to pasta. Season with salt and pepper; toss to combine. Thin with pasta water, if desired. Serve topped with breadcrumbs and additional Parmesan.

You could add meat to this like chicken.  It was light and tasty! (I feel she uses a bit too much butter so I mostly used some oil)

Sausage and Kale Soup

Believe it or not I have never eaten Kale until this meal. I have heard about the health benefits and it was in the food box.  It used up all the Kale and it was so so yummy.  My little guy even ate some.  He is 2 and I have a hard time getting him to eat veggies.

 

1-2lbs pounds mild italian sausage or lean turkey sausage

1 tablespoon oil

1 1/2 cups onion, chopped

4 medium potatoes, diced

8 cups chicken broth (trust me use the low sodium kind or soup will be too salty)

1 bunch kale, chopped

1/2 teaspoon nutmeg (optional)

12 slices baguette

1 tablespoon olive oil

1 tablespoon Parmesan cheese (optional)

 

 In large saucepan over medium heat, add oil and onions. Cook until softened. Crumble and cook sausage until browned and cooked through. (i suggest draining if too greasy)  Add potatoes, broth, kale and nutmeg. Bring to a boil. Cover and reduce heat to simmer for one hour.

 

Serve with baguette. This was delicious!!

Avocado Corn Salsa

Avocado Corn Salsa
(taken from  whatscookingamerica.net)

Ingredients:

2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons fresh-squeezed lime juice
1 tablespoon finely-chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
Sliced olives (optional)
1/2 teaspoon salt
(I omitted chilies and olives and it was STILL delicious.) Preparation:
In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, olives, and salt.
Cover and refrigerate until ready to be served.
Yields 1 1/2 cups

 This stuff is addictive with tortilla chips....great way to use up avocado and tomatoes.

I will be making this again for sure!  There is none left and as a matter of fact there was none left after less than 30 mins lol.

Enjoy!

 

Video Discussion

Oh....I can't help myself.  Who can tell me what is wrong with this video?  I would like to open discussion in the comments if you have any ideas.  So please comment! It seems like what they are saying makes sense, it makes people feel better.  There are SEVERAL things wrong with the message in this video.  It is not a bad video but it certainly needs additional info regarding the products they just advertised as 'guilt free' and financially fit.

I will follow upon the next post and also include a recipe.
http://ca.finance.yahoo.com/video/finfit-5-cheap-foods-healthy-123000669.html

Welcome Foodies!

Welcome to my blog.  Here you will find recipes for seasonal organic cooking.  I have started to receive a weekly, organic food box which I will be cooking from so the blog will be mostly seasonal.  I will also be posting frugal tips on saving money in order to buy organic and local.  I will also include posts on how to have fun on less money.  The thing I hear often from people is that eating healthy is too expensive.  Although some products can be pricey (especially here in Canada), if you use simple, yummy ingredients it works.  I did an experiment.

I bought 5 days of non organic produce and fruit.  $40
I bought a weekly food box for a family of Organic produce seasonal and fruit $55 including delivery.  The contents are posted early so I can plan my meals for the week around what is in the box.

I also did a grocery run for a week.  I purposely stayed in the fresh aisles as opposed to the middle aisles. (I bought some things like lunch items and cereal) and we had more food for a longer period of time.

I did a grocery run and skipped a lot of produce.  We were more hungry, our food didn't last long and i found the kids wanted to snack more.  Yes, it was about $25 cheaper for the week but by the end of the week I was wondering what we were going to eat.  No one had energy.  Not exactly a lifestyle that was good for a man who works a physical labor job and for children that are growing.  And myself...I have several health issues.  Mostly hormonal and other...but it has to do with my body.  I HAD to start asking myself what I was putting into my body and the bodies of my family.  If you put junk in front of kids, they will eat it.  If you put healthy foods in front of children they will eat it.  They copy what you do! It is not easy.  I still have cookie monsters in my house and that is okay.  Diets are a lie.  I am trying to make small changes and build.  Like making more of my own products, and introducing new veggies one at a time. This is not a blog who will suggest giving up a million things you love....like cheese, an occasional treat etc....this is a blog about change, about living and having fun with it.  This is not about dieting.  This is about understanding what is IN our food (and it is outrageous!) and saying NO to chemicals, pesticides, hormones and the like.

I hope you find here something you can identify with.  It is hard for families to make ends meet, especially on one income.  I truly believe in doing what you can when you can. Feel free to comment and share.

Healthy journey beginnings!