Rod friendly olive tapenade (aka no anchovies)

1 cup black olives, pitted
2 T fresh parsley
1 t fresh thyme
1 piece of artichoke from Italian artichoke medley
5 green olives from Italian artichoke medley (pitted)
3 pieces of red pepper from Italian artichoke medley
2 T seasoned olive oil from Italian artichoke medley
2 T olive oil
juice from half a lime

Place all ingredients in blender or food processor and blend until well chopped. Serve with crackers.

Three-cheese lasagna

This is my take on a Henderson family recipe from a cookbook that Rod’s mom still has (Anne Lindsay’s Smart Cooking). I've made it my own by upping the fresh herbs and garlic and it’s now a favourite at our house. I’ve tried to change it with ground bison or spinach and every time I just wished I stuck to the recipe. Now I just make it as is for fantastic vegetarian three-cheese lasagna.

Three-cheese lasagna (Natalie style)

Makes one 13x9 inch pan of lasagna

2 big cans crushed tomatoes

2 cans no salt added tomato sauce

2 onions finely chopped (don't be afraid to SlapChop it baby!)

4 tsp puréed garlic

2 T chopped fresh parsley

3 T sugar

2 T chopped fresh basil

2 T chopped fresh thyme

1 T salt

Freshly ground pepper

2 boxes of Catelli Express lasagna noodles

1 ½ cups of powder parmesan cheese

3 cups cottage cheese

2 eggs

2 T freshly chopped oregano

3 cups shredded mozzarella cheese

In a big pot, combine crushed tomatoes, tomato sauce, onions, garlic, parsley, sugar, basil, thyme, ½ T salt, and pepper to taste. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionally for 30 minutes or until mixture has spaghetti sauce consistency.

Reserve ½ cup of the parmesan cheese for topping. In a big bowl, combine remaining parmesan cheese, cottage cheese, egg, oregano, ½ T salt and pepper to taste. Mix well and set aside.

Reserve ½ cup of simmering tomato sauce for topping. In a 13x9 inch baking dish, spoon just enough sauce to cover the bottom of the pan. Top with a layer of noodles. Cover the noodles with sauce (just over ½ cup, remember, express noodles need moisture to cook so they need to be covered in sauce.) Cover the noodles with 1/3 of the cottage cheese mixture, then 1/3 of the shredded mozzarella cheese. Repeat layers starting with sauce, then noodles, then cottage cheese, then mozza…sauce, noodles, cottage cheese, mozza. Finish the top with reserved sauce and reserved parmesan cheese.

Bake uncovered in 350 degree F over for 45 minutes or until hot and bubbly. Remove from oven and let stand about 10 minutes before serving.

Parsnip and apple soup recipe

 Parsnip and apple soup recipe

1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
2 leeks, white part only, chopped
2 cloves garlic, minced
3 parsnips, peeled and chopped
3 cups (750 mL) chicken or vegetable stock
2 large thyme sprigs
1 tsp (5 mL) ground turmeric
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cardamom
3 large ripe apples, peeled, cored, and chopped
Salt and freshly ground black pepper

Heat oil in large saucepan.
Add leeks and garlic and sauté until soft, not golden. Add parsnips and continue to sauté over medium-low heat until almost soft, about 10 minutes. Add stock, thyme, seasonings, and pears. Cover and bring to a boil. Reduce heat to simmer. Cook for 20 minutes.

Remove thyme stems. Remove from heat. Cool mixture before puréeing. Add salt and pepper to taste.
Add a little more stock if soup is too thick for your liking.

Cream of broccoli soup

I followed the Gordon Ramsay recipe in the YouTube video below with a couple of changes. 

1. I reserved about a cup of small florettes to add to the soup after for texture

2. I added about a tablespoon of butter and one cup of milk to give a bit more creamy feel.

3. Served with whole wheat buns with cheddar, toasted.

YUM.

 

Pumpkin ginger soup