Orecchiette with Bay Scallops and Corn

Some things are just made for each other. Pasta, particularly, often has a special relationship with other ingredients based on its shape. Pappardelle's wide ribbons pair well with thick ragù. Orecchietti means "little ears" and the curved shape is perfect for tiny bay scallops and corn to rest in. This was a very successful meal that will make it into our regular rotation.

Here's what you need for 4 servings:

400g bay scallops (thawed if frozen) 250g oricchiette
6 green onions
1 hot pepper (or red bell pepper)
1 cup frozen corn
1/2 cup cooked, chopped bacon (optional)
1/2 cup white wine
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Bring a pot of salted water to a boil and add the oricchiette. Cook according to package directions. Before draining, reserve a cup of the pasta cooking water.

Chop the chili pepper and the white and light green parts of the green onions (chop the dark green parts and keep them separate).

While pasta is cooking, heat 1/2 tbsp oil in a large pan and cook the corn, bacon, peppers and onions for about 3 minutes until softened.  

Transfer to a large bowl and set aside.

Dry the scallops well. Heat the other 1/2 tbsp oil in the pan and add the scallops, sprinkling with salt and pepper.

Cook the scallops just 2 minutes, tossing until lightly browned, then add the wine and bring to a simmer.

Remove the scallops to the bowl with the corn so they don't over cook.  Then add the butter to the wine and simmer for a few minutes to reduce slightly.

Once the pasta is cooked, reserve 1 cup of the cooking water then drain and toss the pasta with the butter and wine in the pan.

Then add the cooked vegetables and scallops back to the pan along with the dark parts of the green onions and toss it all together, adding pasta water as needed to moisten the mixture.

Serve it up in bowls for one of the tastiest pastas you've had in a while.

See how all the ingredients nestle into the little pasta ears?  Perfection.  

Water Buffalo Burgers

The other day the sun was shining and we went for a little drive.  We passed by the Arva Flour Mill outside London and noticed a sign advertising local and organic meats available, so we turned around and headed in.  We bought grass fed beef short ribs, organic pork chops and water buffalo, ground and sausages.  

We've had bison several times but we've never tried water buffalo. It comes from a farm in Stratford called Tenderbuff and it's supposed to be leaner than bison and even leaner than chicken!  

Confetti Lentils

Here's a healthy side dish.  Since I still cant get into eating beans, I like to eat lentils or chickpeas on a regular basis since they're good for you too.

I actually used a bean and lentil blend that's pretty tasty. You'll need:
1 1/4 cups of lentils
2 medium carrots
1 medium celery root
1 medium onion
1 tablespoon olive oil

That's it.  No spices (except some salt) and no other flavours.  But don't worry, it'll work out.

Spaghetti with Braised Kale

Eating healthier has been going well but one challenge is weekend lunch. This is the time we'd usually grab something while out running errands or have some pizza.  But this pasta is a great solution to the problem.  It is healthy, tasty and, as long as you have some kale, can be made with a few staples.

Here's what you need:

1 bunch of kale (this is Tuscan kale, sometimes called lacinato kale which is darker and flatter than standard kale, but you can use either)
3 tablespoons olive oil
1 onion
8 small garlic cloves
1/2 lb spaghetti (I used whole wheat)
Juice of one lemon
Grated parmesan cheese

Chicken with Cranberry Agrodolce

Here's another healthy recipe that's still very tasty and even a little fancy.  It is based on this recipe from the Bon Appetit food lovers cleanse. 

The sauce is called agrodolce, which is a traditional Italian sweet and sour sauce, similar to a French gastrique.

Here's what you need:

For the sauce:

• 2 teaspoons vegetable oil
• 1 medium red onion
• Kosher salt
• 1 Granny Smith apple
• 2 cups fresh (or frozen, thawed) cranberries
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar

For the Chicken:

• 2 bone-in, skin-on chicken breasts
• Kosher salt
• 1 garlic clove, minced
• 8 fresh sage leaves (optional)
• Freshly ground black pepper
• 1 teaspoon vegetable oil

Let's start with the sauce.  It can be made in advance.

Roasted Halibut

You should be seeing some healthier food around here for the next little while. Healthy eating went a bit off the rails over the holidays but we're back on course!

I want to eat fish more often but there are a lot of obstacles to that goal.  I'm picky about the kind of fish I like. My favourite is halibut but it costs the earth! Two small portions of halibut cost more than I've ever paid for steak. But as a special treat, it's worth it.  

Turkey Scallopini with Kale in Mustard Lemon Sauce

Need a healthy, delicious meal that's quick enough for a weeknight?  This turkey scallopini is absolutely delicious.  And if you buy the turkey scallopini instead of pounding out fillets yourself, it can be done in less than 30 minutes.  

But I was too cheap to buy the turkey scallopini when turkey fillets were almost half the price, so I'll show you how to pound them thin for this recipe.  

Here's what you need:

About 3/4 lb turkey tenders, fillets or scallopini
4 tbsp flour
2 tbsp sesame seeds
1/2 tsp paprika
1/4 tsp cayenne pepper
2 tbsp chopped fresh dill 
1 bunch kale, stemmed and torn into bite sized pieces
1/2 red onion
2 cloves garlic
1.5 cups chicken stock (or 1 cup chicken stock & 1/2 cup white wine)
1.5 tbsp whole grain dijon mustard
2 tsp lemon zest

To pound the turkey into scallopini you need a kitchen mallet or rolling pin or even a heavy pan and plastic wrap or wax paper.

Place the turkey fillet between two double sheets of plastic wrap or wax paper.  Make sure there's enough plastic wrap for the turkey to expand as it's flattened.

Pound the turkey through the plastic wrap until it's an even 1/4 inch thickness all over. 

It should double or triple in size as it is pounded thinner.  that's why you need enough plastic wrap to more than cover.

Mix the flour, sesame seeds, dill, paprika, cayenne and some salt and pepper.

Spread it on a plate.

And dredge the turkey in the flour to coat both sides.

Heat about a teaspoon of oil in a large pan and fry the turkey in batches, one or two at a time without crowding the pan.

Cook the first side for about 2 minutes until browned and then flip and cook 2 minutes on the other side until cooked through.

Once cooked, remove the turkey to a plate, add more oil to the pan and cook the rest.  Cover the plate to keep warm or place in a low oven.

Wipe out the pan and add a little more oil.  Add the sliced onion and garlic.

Cook for about 2 minutes until softened, then add the chicken stock, mustard and lemon zest. 

Add the stemmed kale and cover to bring to a boil.  Reduce heat and let it simmer for about 10 minutes until kale is wilted and sauce is reduced and slightly thickened.  If necessary, place the turkey on top of the kale to warm through.

Serve the kale alongside the turkey and drizzle the turkey with the sauce.  

I served this with my cauliflower gratin for some delicious richness alongside the healthy kale and turkey.  Matt said it was the best kale he's ever had and he loved the turkey, so that's a ringing endorsement!  Try this, you'll love it!

Pork "Mole" Tacos

This is a completely inauthentic dish but it tastes delicious and is pretty healthy.  Mole pablano is a complex Mexican sauce generally made with chilis and spices and often chocolate and nuts.  A true mole has dozens of ingredients and takes a long time to make. This recipe takes the basic flavours and simplifies them into a rich, flavourful sauce.

Here's what you need:

• 1 lb ground pork
• 2 sweet potatoes
• 1 onion
• 2 garlic cloves
• 1-2 chipotle chilis in adobo
• 1 fresh chili (optional)
• 1 tbsp cumin
• 1 tsp cinnamon
• 2 tablespoons cocoa powder
• 1 can diced tomatoes
• 2 tablespoons peanut butter (or canned pumpkin)
• corn tortillas
• sour cream 
• 1 head napa cabbage
• 1 lime

Heat a tablespoon of oil in a large pan and add the ground pork.

Break it up and cook over high heat for about 3 minutes...

...until browned.

Meanwhile, peel and dice the sweet potato into small chunks and dice the onion. Mince the chili and garlic.

Add to the pork.

And cook, stirring for about 5 minutes.

Sprinkle in the cumin and cinnamon along with some salt and pepper.

Add in the cocoa powder and chopped chipotle peppers.

Stir and cook for 2 minutes, then add the tomatoes and juice and the peanut butter.  We can't have peanut butter at my house so I substituted canned pumpkin and it seemed to work pretty well.   Cover and allow to simmer for 10 minutes.

Meanwhile make your slaw.  This is napa cabbage which is mild and less tough than traditional cabbage.  

Thinly slice the cabbage.

Zest the lime and add the zest and juice to the cabbage and toss to coat.

Warm your corn tortillas.  You can do this by heating them in a pan one at a time or wrapping them in foil and putting them in a 350 degree oven for 10 minutes. 

By now the pork mixture should be thickened.

To assemble the tacos, place the corn tortillas on a plate.

Add the pork mixture to each tortilla.

Top with sour cream.

And then add the cabbage-lime slaw.  This was a nice, flavourful, healthy dinner.