Tell Me Something Good is my personal blog about everything and nothing! We are creatures of connection and what better way to connect then to share something good every day. Good food, good reads, good tunes, good vibes.
Today, I'm gonna tell you something good!
...or ooh la-la for slow-cooked, casserole containing pork and white beans originating in the South of France and named for the earthenware pot it was cooked in!
I really could not find what my taste buds were looking for in terms of a ready-to-make recipe, so I just experimented a bit to come up with a delicious, buttery garlic and herb- infused crumb topping over a slow-simmered stew of veggies and pork and little white navy beans.
I think this would taste really good with some left-over shredded roast pork in place of the sausages and could even be done without any meat at all for a vegetarian option if you adjusted your liquids, as you wouldn't need as much.
Gather:
1 19 fl oz can of navy beans
1 14 oz can Alymer petite cut tomatoes
1 1lb of honey garlic sausages, squeezed from their casing
Olive oil, basil pesto, tomato paste, glug of red wine
1/2 to 1 cup of chicken stock
1 large onion, finely chopped
A couple of leafy stalks of celery, finely chopped
1 large carrot, peeled and diced
1/2 a large sweet potato. peeled and diced
6 large cloves of garlic chopped
red chili peppers
salt and pepper to taste
Crumb topping:
2 cups of fresh bread crumbs
4 tablespoons of butter, melted
2 large cloves of garlic, grated
oregano
1/2 cup of shredded Parmesan cheese
Do it:
Saute your veggies and garlic in some olive oil alongside the crumbled sausages until the veggies are softening and the meat is browned.
Add your tomatoes, beans, tomato paste, pesto, chili peppers, chicken stock, and wine and simmer over medium-low heat until everything is cooked through.
Pour into an oven-safe casserole, top with your crumb topping and bake at 350 degrees for about 25 minutes or until the crumbs are browning and the filling is bubbling.
It's a rainy day and I'm hankering for comfort. This big pot of Veggie Bolognese smells amazing right now!
Gather:
Olive oil
1 lb lean ground beef
2x 540 ml tins of Almyer Petite Cut Tomatoes (my favorite for just about everything)
Large onion, chopped
6 large cloves of garlic
1 chopped Asian eggplant
Handful cremini mushroom, chopped
Tomato paste
Tablespoon brown sugar
Oregano, chili peppers and salt and pepper to taste
Basil pesto
glug of red wine
Do it:
The secret to this sauce is marrying all those veggies with your ground beef to create a texture that simply resembles a hearty meat sauce. I cut everything in a fine dice that becomes barely detectable as it cooks down for those that don't want to know there are chunks of mushrooms and eggplant in their bolognese! The flavor is amazing. You could leave the mushrooms and eggplant out, but you will definitely be missing out.
Brown your ground beef, drain, and set aside.
Drizzle your pot generously with olive oil and saute your chopped onions, garlic, eggplant, and mushrooms. Sweat everything down until quite soft.
Add your browned beef and tomatoes to the pot.
Stir in your seasonings, a large squirt of tomato paste, and a big spoon of basil pesto. I usually sprinkle in a tablespoon of brown sugar to cut the acidity of the tomatoes and a generous glug of wine as the sauce gets simmering.
Let everything get to know each other in the pot and simmer on your stove all afternoon if you like. Which is exactly what I am doing on this rainy afternoon today.
Spoon over your favorite pasta or spaghetti squash. Tonight we are trying it with some red lentil noodles I picked up from Herrle's Market.
Tastes even better the next day after flavors have intensified.
For some good vibes today, check out this brilliant innovation, Lucky Iron Fish, (read more about it here) created by Guelph Scientist, Gavin Armstrong. Love, love, love this story. So much goodness generated from a single idea; a spark ignited. Health, vitality, wellness, social change infused in this tiny little fish.
While I didn't post any of the "sous chef summer" meals the kids made, we have tried to get everyone in the kitchen more to cook together or for themselves, and these are some breakfast eats they can easily (when motivated!) make.
I am posting them for myself, really, so I can direct my children to this list when they are rushed and lack inspiration I'm rushed and they want me to make them breakfast.
Somehow we managed to raise reasonably health conscious teens (who DO still love pizza and junk food, but want to balance out the amount of bread and grains they eat throughout the day, if not more reasonably throughout the week)
Many of these breakfast recipes contain some grains or bread and typically if the kids choose breads/grains for breakfast, they try to balance out the day's remaining fuel with less grain and more lean protein (some meat and some non-animal sources) and vegetables.
These are just options.. As a family, we try to keep a flexible plate without too many absolute exemptions from our diet, and we instead aim for as much balance as possible (with some treats and splurges too).
That is what works for us, but any recipe can be tailored to one's tastes and preferences.
No need to reserve these for breakfast. An egg mcmuffin makes a quick lunch or dinner when you are pressed for time, and it is fast and portable. If need be (although not advisable), it can be eaten while running out the door or between activities.
Gather:
large eggs
butter
english muffins (you could sub in a slice of toast, baguette, or even throw everything in a flour tortilla)
cheese (sliced or shredded)
Next level options: ham, bacon, leftover roast meat, spinach, arugula, tomato, avocado, pesto, green onions, hot sauce
Do it!
Grease a small, microwave-safe bowl or small, wide-mouthed mason jar with butter.
Crack a large egg into the bowl and whisk well with a fork.
Season with salt and pepper to taste. (If you are going next level, add a little hot sauce or a teaspoon of pesto)
Microwave, covered on high for one minute (microwave ovens may vary, so monitor for cooking time).
Remove your bowl from the microwave (careful - bowl and steam may be hot!).
Top the cracked egg with a slice of cheese or a handful of shredded cheese and cover to melt while you are toasting your English muffin.
Butter your toasted muffins and assemble with your egg and cheese and any other toppings you wish to add. (I like a handful of greens - spinach or arugula - on mine.)
Best served warm, but you can make a few of these ahead and then pop them in the microwave assembled to warm slightly.
Again, no need to limit this to your morning routine. These smoothies make a great snack or after-workout fuel. We often drink these with a handful of nuts for extra energy and protein.
This is just a very basic smoothie formula. Feel free to sub in any frozen fruits, and any juices or nut milks for the liquid. A tablespoon or two of nut butter can be added, or some cacao powder, matcha, spirulina, flavoured yogurts, avocado. Whatever you have, whatever you like!
Makes a shake for two
Gather:
1 frozen banana
1 cup of frozen fruit
1 cup of plain Balkan yogurt
1 cup of orange juice
1 to 2 tablespoons of protein powder (we use this organic hemp protein powder)
1 handful of greens (baby spinach, chard, kale or a mix)
A small amount of honey or maple syrup to sweeten
Water to thin if needed--sometimes you get carried away and your shake ends up chock-full of ingredients and extras and requires a bit of extra liquid in order to drink it with a straw, as opposed to eating it with a spoon. That said, smoothie bowls are kind of a thing right now, so you could just as easily grab your spoon and feel very on point. Check out this Instagram entirely devoted to smoothie bowls. If you want to dine out in town for one, definitely check out Pure on King Street serving delicious energy and grain bowls daily.
Do it!
Dump all of the ingredients into the blender and blend to the desired consistency. Add more liquid to thin if needed.
These work really well in a mason jar using the applesauce/fruit cup hack to separate the nuts/granola when you are on the go and plan to mix and eat later. This hack is also great for dips, salads and dressings - anything you want to keep separate.
Gather:
Mason jar
fruit cup
granola (homemade or healthiest store-bought version)
1/2 to 3/4 cup of plain Balkan yogurt
Sliced frozen or fresh fruit
optional: drizzle of honey or maple syrup to sweeten
Next Level: grated ginger, nuts, seeds, hemp, or chia, nut butter, or try one of THESE Next, NEXT level combos over at Buzzfeed!
Do it!
Layer fresh or frozen sliced fruit and yogurt in your mason jar. Top with a container of nuts, granola and
add-ons - grab a spoon and go.
Old Fashioned Oatmeal
Quick oats are just that quick to prepare. We are talking 3 to 5 minutes cook time.
Gather:
1/3 cup quick oats
2/3 cup water
pinch of salt
sprinkle of cinnamon
milk (dairy, coconut or nut) to top
brown sugar, maple syrup, or honey to sweeten
Next level:
Chopped nuts, chopped raisins, figs or dates, seeds, nut butters, diced apples, sliced frozen or fresh fruits, toasted coconut, a swirl of jam or Nutella
Do it!
Combine oats, water, and your pinch of salt in a sauce pan and stir over medium heat for 3-5 minutes or until the oats are soft, but not mushy.
Top with your choice of milk and sweetener and add your preferred toppings.
Everything-But-The-Kitchen-Sink-Breakfast Wrap: Gather:
Flour Tortilla
Shredded Cheese
Leftover canned beans (black beans work well), roast meats or tofu, leftover taco filling, red beans and rice or chili
Scrambled egg (prepare like egg Mcmuffins above)
Leftover roast potatoes and/or other vegetables
salsa Do it!
Sprinkle shredded cheese, protein or leftover filling on a flour tortilla, top with roast potatoes and or/veggies, and scrambled egg and salsa. Wrap burrito-style, warm in the microwave, and enjoy.
These freeze really well. You could super-streamline this breakfast by making ahead, storing in a large freezer bag or container, and reheating. Go here for all the details!
Its been an amazing summer and today we are digging our heels in a bit trying to squeek out every last ray of sunshine and minute until Tuesday morning finds us all back to the busyness of work and school year routines.
I'm calling this recipe the "...last days of summer rice rolls..." It fits all the requirements of a summer meal: simple so as not to waste valuable time in the kitchen, filled with fresh, summer produce, healthy and satisfying, and requiring absolutely no cooking or heating up of your kitchen to prepare.
Cut your vegetables match-stick fashion and arrange on a large platter with your greens and herbs that everyone can help themselves to at the table. We also used nastursiums from the garden and fresh arugula; both of which give a peppery note to the rice roll.
Place any sauces you will be serving in small dipping bowls, along with any chopped nuts, seeds, or additional garnishes on the table with your platter.
Fill your bowl or pie plate with very warm water to soften your rice wraps. Check this tutorial if you are new to preparing rice rolls.
Give everyone a large plate to prepare their individual rolls, assemble, and head back outside to soak up the last rays of summer.
The combinations for your rolls are truly endless. Use whatever produce, proteins, and garnishes you have on hand. A pinch of prepared thin glass noodles can further extend these rolls; seasoned ground pork works very well, and leftover curries, stir fries, or roast meats all work really well too.
