Mushroom and Bacon Pasta

Jan 29, 2013 by

You have no idea how excited I get when I find a good recipe. I mean a really good recipe. One that I wouldn’t mind having in weekly rotation. A recipe that is surprisingly pleasant to the palate. A recipe that is easy to make and works well when you really don’t know what on earth you are going to make for dinner tonight. I’ve had a few nights like that recently.

My friends, as simple as this recipe is, I think its lovely. I even managed to get my son to eat it. He questioned the mushrooms for a moment (I didn’t put a lot in his plate) but he finished his serving quite happily. I LIVE for moments like that!! I can’t wait for my daughter to follow suit and actually enjoy food. My husband enjoyed it immensely and  I will say, it is hard to impress him if there is no meat on his plate!

 

Mushroom & Bacon Pasta_1

 

Mushroom & Bacon Pasta

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 12oz Rigatoni
  • 4 Slices Bacon
  • 1 Tbsp Olive Oil
  • 8oz Porcini Mushrooms
  • 1 Onion, chopped
  • 1 Tsp Dried Thyme
  • 2 Cloves Garlic, minced
  • 3/4 Cup Chicken Broth
  • 3 Tbsp Mascarpone
  • 3 Tbsp Fresh Parsley, chopped
  • 6 Tbsp Parmesan Cheese
  • Salt and Pepper

Instructions

  1. Prepare pasta according to package instructions
  2. In a large hot skillet, add bacon and cook until crispy. Remove from skillet and place on a paper towel to absorb oil. Chop bacon into bits
  3. In the same skillet, add olive oil
  4. Add onion, thyme and garlic. Saute for about 3 minutes on medium high heat.
  5. Add mushrooms and cook for about 5 minutes
  6. Add broth and bring to a gentle boil. Add mascarpone and stir to combine
  7. Drain pasta and add to skillet
  8. Toss until combined and coated in the creamy sauce
  9. Transfer to serving plates and sprinkle generously with parmesan

Notes

Adapted from Prevention.com

http://lovelypantry.com/2013/01/mushroom-bacon-pasta/

 

I guess I cheated and added bacon to this dish. Bacon is the magical ingredient that seems to give (almost) any dish the upper hand. I had a vision and I ran with it. I adapted a Mushroom Pasta recipe and decided to add bacon because I thought it would pair nicely with the mushrooms. I also substituted white wine for chicken broth.

 

Mushrooms in skillet with chicken broth and mascarpone

Mushrooms in skillet with chicken broth and mascarpone

 

I’ll be honest, mushrooms are not my favourite food. But in a recipe like this? I will have it and I will enjoy it. I love a good pasta dish. This certainly satisfied any carb cravings I had. I also loved how the mascarpone just melted into the broth and gave it such a creamy sauce-like texture…without the cream! Brilliant!

 

Mushroom and Bacon Pasta

Mushroom and Bacon Pasta

 

I’m always looking for easy meals that can nourish and satisfy. I believe this is definitely one of them.

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Spelt Cream Cheese Chocolate Chip Cookies

Jan 11, 2013 by

Cookies are a wonderful treat. Some cookies, take a little time to prepare and others can be made on a whim if you have the right ingredients on hand. I really have to be in the mood to make the type of cookie that takes up time in the kitchen. These cookies? Nothing short of brilliant. I came across it some time ago but wasn’t into making cookies yet. I’m glad I saved it and I am definitely glad that I made them.

I found the recipe for Cream Cheese Cookies and wanted to make it as is. No adapting. I wanted to know what the original cookie tasted like. And I almost succeed.

I have been buying a variety of flours, all with the intention of experimenting and finding alternatives to regular flour. There are so many flours that have wonderful nutritional value. The one I have used the most in the past, is Quinoa flour. For this cookie, I chose to use Spelt flour. I didn’t plan to. My hand just steered to the right of the all-purpose flour. Sometimes in life, you just have to take chances.

 

Spelt Cream Cheese Chocolate Cheese Cookies

Spelt Cream Cheese Chocolate Cheese Cookies

 

Spelt Cream Cheese Chocolate Chip Cookies

Recipe Type: Cookie
Author: Lyn, adapted from Food52
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
A delightful cookie made with spelt flour, cream cheese and mini chocolate chips
Ingredients
  • 1 Stick Unsalted Butter
  • 4oz Light Cream Cheese (softened)
  • 1 Cup Spelt Flour
  • 1 Cup Granulated Sugar
  • 1/2 Tsp Salt
  • 4 Tbsp Mini Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350F
  2. In a mixing bowl, add butter, cream cheese and sugar. Cream until light and fluffy.
  3. In a medium bowl, combine flour and salt. Add to the cream cheese mixture and mix until just combined
  4. Using a cookie scoop, add batter to parchment lined cookie trays, leaving about an inch and a half between them.
  5. Bake for 12 minutes until the edges are browned and be careful not to over-bake
  6. Remove from oven and leave on the tray for about 3 minutes and then transfer to a cooling rack.
3.1.09

 

The chocolate chips didn’t actually make it into the batter until half way through. The first batch was so wonderfully fragrant but I wondered  what I could add that would go nicely with these cookies. I added a few mini chocolate chips. The  regular chocolate chips seemed too large for these delicate cookies.

 

Spelt Cream Cheese Cookies

Spelt Cream Cheese Chocolate Chip Cookies

 

I’m not sure how many cookies were taken from this rack while I wasn’t looking. Sticky fingers around here. I don’t blame them.

 

Spelt Cream Cheese Chocolate Chip Cookies

Spelt Cream Cheese Chocolate Chip Cookies

 

I liked how delicate and dainty these cookies looked. I’m sure they’d make an excellent gift or even a quick treat if company popped by.

 

Spelt Cream Cheese Cookies-5

Spelt Cream Cheese Chocolate Chip Cookies

 

These cookies are absolutely delightful. With or without the chocolate chips, you’ll absolutely LOVE them. A definite keeper.

~Lyn

 

 

 

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Madeleines with Zucchini and Gruyère Cheese

Nov 15, 2012 by

Today I’m doing a guest post for Renee at Magnolia Days. Renee is certainly one of the most helpful, knowledgeable and friendly food bloggers I’ve come across in my year of blogging. Renee was nice enough to guest post for me a few months ago while I was on vacation and now I’m honoured to do the same for her. One day, Renee and I will meet. And we’ll have a good old talk as good friends do. Most likely after we’ve cooked and baked up a storm.

I’ve always loved unusual, simple, tasty little treats. Madeleines certainly fit that description. These little cakes (they have also been called cookies) have French origins and are made with a special pan which can be purchased from specialty cooking stores, or online. I remember when I brought my Madeleine pan home. I was so excited because I had a new baking utensil to play with. I searched through my cookbooks and found a recipe that was so unusual for me, but had my favourite ingredients. I decided to give it a try and now I will share my very first Madeleines with you all. Remember to check out my guest post for the recipe, and be sure to say hello to Renee :-)

 

Zucchini & Gruyere Madeleines

 

Zucchini and cheese. Such a great pairing. I enjoyed these little darlings with some tea- any kind will do. I also added some cream cheese to each savoury bite. I think this is a great way to spend these chilly afternoons. There’s really no fuss in making Madeleines. The ingredients are simple and the recipe is quite versatile. The recipe used was slightly adapted from “Quick Cooking, 1,001 Recipes”.

 

Madeleines with Zucchini and Gruyère

 

 

I haven’t had my Madeleine pan for long, but without a doubt… I know I will get lots of use out of it.

 

 

 

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Quinoa Brownies

Oct 18, 2012 by

Today, I’m doing a guest post for Kimberly over at Badger Girl Learns To Cook! Kimberly has a weekly feature called Healthy Blogger Thursdays and I was fortunate enough to be invited! I’m really happy to be a part of such a wonderful network of food bloggers. We truly support each other and get introduced to new bloggers regularly. Check out Kimberly’s blog and follow her culinary journey focusing on clean eating and using whole foods in her diet. You’ll also be introduced to such amazing health conscious bloggers that inspire with wonderful recipes, health tips, and other health related topics.

Todays recipe is just so simple. I’m going to call it healthy because my favourite superfood is included and you probably wouldn’t even know. I rave about Quinoa all the time because of its wonderful benefits and versatility. I adapted this recipe from Donna Hay’s cookbook “Fast, Fresh, Simple”. The original title is “Standby Brownies” since cocoa powder is used instead of melting chocolate. Please visit Kimberly’s blog for the full recipe and my very first guest post :-)

Quinoa Brownies

 

Sometimes you just really need a chocolate fix. I do, all the time! Quinoa Brownies certainly hit the spot ~ especially with a glass of really cold Almond Milk.

 

Quinoa Brownies

 

I just love Kimberly’s “can-do” attitude towards eliminating processed foods and learning how to cook! It’s both refreshing and inspiring! Thank you Kimberly for including me as part of your Healthy Blogger Series!

 

~Lyn

 

 

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Broiled Chicken Thighs With Pineapple-Cucumber Salad

Jun 20, 2012 by

Have you ever had a pineapple-cucumber salad? I haven’t. I saw the photo on the cover of May 2012 issue of Everyday Food. I had to try it. So I did! Such a refreshing recipe! I was certainly glad to try it. Double points for me because my son ate it all ~ and asked for more! He has excellent taste buds although they are still maturing. The original recipe called for cilantro. I’m so not a fan. I used parsley from my little herb planter that sat by the bay window in the kitchen. It felt very rewarding to use it! Now that its gone (RIP indoor herbs) I’ll have to try again. But I won’t stop until I have my own flourishing indoor herb collection.

This bright zesty salad is so easy and would be perfect for a summer barbecue or a quick side dish. The chicken was fast and flavourful – I should try it on the grill next time!

Broiled Chicken Thighs with Cucumber Pineapple Salad

 

 

Broiled Chicken Thighs With Pineapple-Cucumber Salad
Recipe Type: Main
Author: Lyn, adapted from recipe at everyday food
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
A light and easy dinner
Ingredients
  • 8 Chicken Thighs, Bone in, Skin on
  • zest and juice from 2 limes
  • 2 Tsp Chilli Powder
  • 2 Cups diced pineapple
  • 1 English Cucumber, diced (1/4 inch cubes)
  • 1/4 Cup Parsley
  • Kosher Salt & Ground Pepper
Instructions
  1. Place oven rack about 4 inches from the top
  2. Heat broiler (I set mine to high)
  3. In a small bowl, combine lime zest, chilli powder and salt
  4. Season the chicken with the zesty rub
  5. On a rimmed baking tray, place chicken skin side down
  6. Broil for 5 minutes
  7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
  8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
  9. Serve the chicken with the salad
Notes

Original Recipe from Everyday Food http://www.marthastewart.com/900179/chicken-pineapple-cucumber-salad

 

This is the easiest rub you could ever do. Such a terrific idea for a last-minute meal.

 

Lime Zest, Chilli Powder and Salt Rub

 

This is the first time I’m pairing cucumbers with fruit. The lime juice gave it a nice zesty kick and everything together felt so very refreshing.

 

Cucumber, Pineapple and Parsley Salad

 

A fast summer meal! Keep this recipe in mind if you’d rather be spending time soaking up the sun, than labouring in the kitchen.

 

Broiled Chicken Thighs & Cucumber Pineapple Salad with Parsley

 

Happy Wednesday!

~Lyn

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