Bacon Tomato Lentil Pasta

These lentils look so pretty!

 Things I love about this recipe:

(1)   It’s got bacon (and no….I do not have a bacon addiction ….I’ve been tested...)

(2)    I love the bitter flavor of arugula

(3)    The lentils make the pasta seem creamy without actually adding any cream (healthy-ish, right?)

a.     I've also heard that lentils are good for you (wikipedia knows everything!)

(4)   The ingredient list is pretty simple...

a.     Whenever a recipe calls for 'pasta', I try to use brown rice pasta (as a general rule, I 'try' to 'healthify' the rest of my diet in an effort to balance out the amount of bacon that I consume....)

b.     If arugula isn't your cup of tea, you can supplement with flat leaf parsley (...now, I am not trying to tell you what to do here, but I would really 'recommend' giving arugula another try... )

I adapted this recipe from one I found in a Martha Stewart magazine a million years ago.  It's a good hearty winter pasta and makes for good leftovers. 

(Although I don't always do this....even though I should) I recommend reading the directions in its entirety prior to starting the recipe.  In order to minimize the cooking time,  you can caramelize (- this is possibly the most overused word in my Dad's vocabulary....he'll be excited that it made an appearance on my blog...) the onions and boil the lentils at the same time.

Bacon Tomato Lentil Pasta

(Makes 4-6 servings as a main course)

Ingredients:

4-5 slices smoky bacon, diced

2 large onions, thinly sliced (about 4 cups)

Salt & pepper

12 ounces tomatoes, cored and diced (2 cups) (In the winter, I use the unsalted canned ones – I think 'Unico' is the brand)

3/4 cup lentils, rinsed and picked over for the hard/sandy bits

1 bay leaf

Low sodium chicken or vegetable stock

12 ounces (brown rice) fusilli or another short pasta

1 bunch arugula

1/2 cup finely grated parmesan

Directions:

(1) In a large skillet over medium heat, sauté bacon pieces until crispy

When I remove the crispy bacon from the pan, I put it on a plate lined with paper towel to suck up the extra grease...

(2) Remove bacon from pan; drain out all but 2 tablespoons of bacon fat from the skillet.

(3) Add the onions and 1/2 tsp of salt; cover and cook on medium-low heat (stirring occasionally) until onions are wilted (about 20-25 minutes).

Wilted onions....

(4) Remove cover and turn heat to medium.  Cook onions, stirring often, for about 30 minutes until onions are a rich brown colour.

Caramelized onions....

(5) Add back bacon pieces and tomatoes to the skillet; cook for about 5 minutes more stirring often.

(6) (while the onions are wilting/browning) In a medium sauce pan, cover lentils with chicken stock by 1 inch.  Add the bay leaf to pot.

(7) Bring the lentils to a simmer; then cover and let cook for 20-25 minutes - until they are tender, but still hold their shape.

(8) Once the lentils are done, drain them and mix into the onion/bacon/tomato mixture.  Season for salt and pepper.

Onion/bacon/tomato/lentil mixture....

(9) Cook pasta in salted water until tender; reserve 1/2 cup of pasta water, drain pasta and return the pasta to the pasta pot (this will be a good place to mix everything together).

(10) To the pasta, add the lentil mixture, 1/2 cup of parmesan cheese and the 1/2 cup of pasta water.  Toss, drizzle with a bit of olive oil (I drizzled with hazelnut oil, because I had some on hand - which added a lovely nutty flavour) and serve with more parmesan if required.

This pasta makes for good leftovers the next day....

...Should you want to make this a vegetarian dish, (1) Scrap the bacon (gasp) and use 2 tablespoons of olive oil prior to adding the onions and salt in Step 3; & (2) Use vegetable stock or water to boil the lentils in Step 7.

Adapted from Everyday food, Martha Stewart, March 2005

Happy Cooking!

Bacon Caramel Popcorn

 

I still have bacon left over in the freezer from the Butchery and Charcuterie class that I took last November/December. 

My lovely aunt (the same one who organizes our yearly cookie exchange) sent me this recipe a couple of weeks ago as she knows I have a particular affinity for anything with bacon in it....

I love caramel popcorn.  (and I'm sure I am not the only person that finds it addictive.)

So - because of all of these things, I felt like the stars were aligning for me to make this recipe. 

Bacon Caramel Popcorn 
Adapted from Edible Canada.

(Approx. 10 servings)

Ingredients:

3/4 pound of bacon

1/3 cup of popcorn kernels

1 cup salted butter

2 cups brown sugar

1/2 cup corn syrup

Pinch of sea salt

1 tsp baking soda

Directions

(1) Finely chop the bacon and fry until crispy; Once cooked, removed bacon pieces from pan with a slotted spoon (I put mine onto a plate lined with paper towel to suck up any excess grease)

-I fry the bacon in a deep pot; which can then be used to pop the popcorn - thereby reducing the amount of dishes that need to be washed...

Mmmmmm...Crispy bacon....

(2) Reserve about 4 tablespoons of the bacon fat (supplement with butter if required); Heat the bacon fat in a large pot with a cover. 

(3) Add a few popcorn kernels to the pot and cover - Listen for the kernels to pop; Once they have popped, add the rest of the popcorn kernels;  Cover and shake occasionally until the popping stops.
(4) Put the popped corn in a deep mixing bowl...

***make sure to remove the un-popped corn kernels (this is very important - otherwise you will have a big sticky mess in the oven if that's where the un-popped (caramel covered) kernels decide to pop)***

(5) Preheat oven to 225 degrees.

(6) In a large pot, heat the butter, brown sugar, corn syrup and salt over medium-high heat (stirring occasionally) until it reaches 275 degrees on your candy thermometer.

-be very careful when handling this mixture - hot caramel will burns your skin quickly....

(7) When your candy thermometer says 275 degrees, remove caramel from heat and stir in baking soda and bacon bits...

-the baking soda will cause the caramel to double in size

 

(8) Pour the caramel over the popcorn and mix until covered.

(9) Put the caramel covered popcorn in a baking tray lined with parchment paper.

·         Step 7, 8 & 9 - try to do this quickly (and carefully) - as the caramel cools, it will harden

(10) Place in oven for an hour; Using a silicon spatula, turn caramel covered popped corn every 20 minutes to redistribute the caramel and bacon bits.  

Mmmmm...Bacon Caramel Popcorn in the oven!

(11) Remove from oven, let cool a bit before tasting (hot sugar in mouth can only lead to disaster); Add more salt if necessary.

(12) Once it's completely cooled, break into bite size pieces.

Optional - once it's cool enough to handle, but not completely hard yet, you can roll chucks into balls for presentation purposes...

***If you don't want to put in bacon (it’s beyond my why you wouldn’t want to put the bacon in), you can supplement with some roasted peanuts (like the cracker jack popcorn) in step 7***

Happy Cooking!

Sprinkle Spiral Cookies

I stumbled upon these delightful cookies when I was looking for a recipe on how to make Battenburg cake (which is quite possibly my most favourite dessert recipe ever....) (well, maybe not ever, but definitely top 5...).  (Back to the cookies...) There was something about the sprinkles and colours in this cookie that immediately brought a smile to my face. 

A few months ago, one of my very good friends lost her mother to cancer.  In an effort to cheer her up and bring a bit of sunshine into her world, I made these cookies, hoping that they might have the same effect that they did on me - I am of the opinion that sprinkles make everything just a little bit better. 

The recipe and directions were flawless (I found these at Sprinkle Bakes - this girl really is a baked-goods genius), but it did take me a couple of trials to get them right.  I am pretty sure this had to do with my fridge temperature and my mixer (I don't have a food processor as the recipe recommends - so I had to make do with the electric mixer).  Despite the numerous failures, I learned from my mistakes, persevered - and four batches of colourful cookie dough in the green bin later - success!

 

I'll share my 'lessons learned' in an effort to make future attempts by any other willing bakers just a little easier...

Colourful Spiral Cookies

(Adapted from Sprinkle Bakes)

(Makes about 3 dozen)

Ingredients:

2 cups unsifted cake flour

1/2 tsp baking powder

1/4 tsp salt

2/3 cups unsifted powdered sugar

1/4 cup granulated sugar

21/2 sticks unsalted butter (cold)

1 tsp vanilla extract

1/2 tsp almond extract (or any other extract eg. strawberry)

1/2 tsp rose gel food colouring (or other gel colour)

2 tablespoons unsifted cake flour

1 1/2 cups multi-coloured nonpareil /sprinkles

Directions:

(1) In electric mixer, on medium-low speed, combine flour, baking powder, salt, granulated sugar & powdered sugar and mix until combined (this should take no more then a minute)

(2) Add cold butter in pieces (I cut mine into 1 inch chucks); mix on medium speed until the mixture has the consistency of a course meal (about 5 minutes)

Mix on medium speed until resembles a course meal...

 (3) Add the vanilla extract and mix on medium speed until the mixture forms a ball (about 2-3 minutes)

This step usually finds my cookie dough in a ball around the electric mixer whisk....that's what you are looking for... 

(4) Divide the dough into two equal pieces; return one of the pieces to the electric mixer

(5) Add the almond extract, gel food colouring, and the extra 2 tablespoons of cake flour; mix on medium speed until just combined

PINK!

(6) Roll out each portion of the dough between wax paper

-Resist the urge 'dust the surface with flour' when rolling out the dough between wax paper.  This will make the dough too dry, and subsequently, brittle.  (Its a habit of mine to flour every surface prior to rolling out dough.....probably as a result of my roti making days...)  The dough should roll out quite easily in between the wax paper.

-Try to roll out each piece so they are the same size (I usually aim for 8"x12")

Roll out dough between wax paper.....

(7) Place the rolled-out out pieces on top of each other in a baking sheet (leaving the wax paper on) and refrigerate until firm  (about 20-30 minutes)

-without the wax paper, the dough will dry out and become brittle while chilling; this will result in a crumbly mess

-If you find the cookie dough is not 'firm enough' to roll into a log, leave it in the fridge until it is.

(8) Remove dough pieces from refrigerator; pour the nonpareils/sprinkles into a baking sheet

-pour into something long enough so you are able to roll the log in it...ideally something that's 12" or longer (eg. baking sheet)

(9) Carefully remove the top piece of wax paper from both sections of dough; brush the vanilla dough very lightly with water.  Using the bottom of the rose-colour dough's waxed paper as leverage, lift and flip it onto the vanilla dough so they are stacked.  Press lightly to ensure that the sections are sealed together.  Remove the top sheet of waxed paper and trim the edges of the dough so they are relatively lined up

Brush bottom (Vanilla) dough lightly with water...

(10) When the dough is just bendable, but still cold, roll up the dough (begin with the long side) like a jellyroll.  As you begin to roll, gently curl and tuck the edge (that you started with) with your fingertips so you don't get any air pockets as you roll the dough into a log

-if it's too firm (i.e. When you try to bend the rolled out sheets of dough and it feels like they are going to break) let it thaw for few minutes longer on the counter

-as you roll the dough, if the vanilla portion tears, just pinch the tear together and keep on keepin' on
- if the vanilla dough sticks to it's bottom wax paper as you are rolling, grab a sharp knife and slide it gentally between the wax paper and the dough to release the dough from the waxed paper - continue to do this as you roll...

(11) After forming the dough into a log, remove the wax paper.  Gently lift the log on top of the nonpareil/sprinkles in the baking tray and roll (gently pressing) until the log is completely coated with decors

Sprinkles!

(12) Wrap the log in waxed paper and refrigerate until firm enough to slice (about 2 -3 hours should do it)

(13) Line a couple of baking sheets with parchment paper

(14) Preheat oven to 325 degrees. 

(15) Remove cookies from the refrigerator.  Slice into 1/8 - 1/4 " thick cookies place on parchment-lined baking sheets

Make sure the logs are cold & firm enough that when slicing they don't loose their 'round' shape...

(16) Bake for 15-20 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden

-be careful when checking the bottoms of the cookies while they are still hot.  They will firm up after cooling down, but while they are hot, they are very delicate

(17) Let cool on the baking sheets for about 10 minutes before transferring them (gently!!!) to cooling racks to completely cool

These cookies are so very photogenic....I clearly couldn't stop taking pictures....!

These cookies are more fussy then I would usually go for, but I can't argue with how delightful the end results are....

Happy Cooking! 

Liebster is German word that translates in English to

"dearest", "favourite", "sweet" and "lovely". It’s meant for up-and-coming

blogs with less than 200 followers."

I was so excited to find a comment on my blog this morning stating that Ruth @ Spring of a Curiouseed had awarded my little blog this award. (Thanks Ruth!)  It means so much to me that a fellow food blogger took the time to pick out my blog for this award.  I am still relatively new to the food blogging world and I am thrilled to find that it is so welcoming and supportive. 

Now it's time for me to keep the chain on the go and award the Liebster blog to 5 of my favourite up and coming blogs with less than 200 followers.

Here are the rules

1.     Thank your Liebster Blog Award presenter on your blog.

2.     Link back to the blogger who presented the award to you.

3.     Copy and paste the blog award on your blog.

4.     Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each)

5.     Let them know they have been chosen by leaving a comment at their blog.

My Liebster Blog Winners! 

1. Nish @ Nish Whips Up A Dish

2. Dianna @ Double Batch

3. Kat @ Gooseberry Mooseberry

4. Liam @ Is Butter a Carb? (I know you already got one,  but I thought you deserved another just because of the ‘candied bacon’ post…)

5. Lindsay @ Nourish

Make sure you check them out....There are some really great recipes to be found...

Thank you to everyone who has supported me and this blog.  I really enjoy reading all of your comments.  It's a highlight in my day. 



Sweet Potato Gnocchi

 
I have never met a sweet potato that I didn't like.  The subtle sweet and starchy qualities make it one of my go-to vegetables.  

(And I've heard that they are pretty healthy too...).

My love of sweet potatoes is what inspired this recipe.  When making potato gnocchi I thought...why not try this with sweet potato? 

What I learned through the process is that (1) Sweet potatoes are not as starchy and have more moisture then regular potatoes.  Therefore, more flour was required in order to get the ‘dumpling effect’.  (2) It's important to make sure that the sweet potatoes are boiled through.  They are more fibrous then regular potatoes...if they are not fully cooked, ricing them can be more difficult. 

I made two different sauces to go with the sweet potato Gnocchi....A simple cinnamon and butter sauce - melt about 1/4 cup of butter in a sauce pan and add two cinnamon sticks and let simmer for 5-10 minutes. 

(and because of my insatiable sweet tooth) I wanted to try a candied sweet potato gnocchi as well, so I made a similar sauce to the above - melt about 1/4 cup of butter in a sauce pan, add 2 tsp ground cinnamon, add 1/4 cup brown sugar and let simmer on medium to low for 10-15 minutes.  I put these sauces on to simmer prior to boiling the gnocchi so they could be sauced as soon as they were done. 

The directions are similar to the those from the potato gnocchi.  You will need a ricer to mash the sweet potatoes in order to achieve the desired texture while avoiding the ‘compacting-effect’ that mashing by hand gives the potatoes. 

Sweet Potato Gnocchi

(makes about 10-12 servings)

Ingredients: 

1kg sweet potato, left whole

3 cups all purpose flour + more for dusting

1 egg
1/4 tsp nutmeg, freshly grated

Salt and pepper to taste

Directions:

(1)  Line a couple of baking sheets with parchment paper; set aside
(2) Cook the sweet potatoes with the skins on in plenty of gently boiling salted water until done

-This can take a while (up to an 1/2 hour to an hour, depending on the size of the sweet potato) because you are literally boiling the sweet potatoes whole

-The reasoning behind leaving the skin on is to minimize the amount of moisture that gets into the potato while it is boiling (which is what would happen if potatoes were boiled with the skin off)

-Check with a small knife for done-ness (when poking the potato with the knife, it should slide through with little effort)

(3) Remove the sweet potatoes from the pot and allow them to sit for a few minutes

                -(optional) can plunge in some cold water to help ease peels off

(4) Peel the sweet potatoes while they are still hot. This can be done by taking a paring knife and scraping the skin off. It should come off effortlessly.

(5) Press the sweet potatoes through a ricer

-if the sweet potatoes are not cooked all the way through you might end up finding chunks of 'super hard' sweet potato in the ricer, pick them out, toss ‘em and keep on ricing…

(6) When the sweet potatoes are just cool enough to handle, add the flour, eggs, nutmeg, salt and pepper (to taste). Mix by hand with a spatula until everything is just incorporated. Do not over work the dough (a rough mix is okay here).

Mix until all ingredients are just incorporated...

(7) On a heavily floured surface, working with small sections of the dough at a time, roll into a log (remembering to work dough as little as possible)

-the dough might be a little sticky at this point.  Once you section it out and start working it on a floured surface to roll into logs, continue to add flour until most of sticky-ness is gone and it becomes easy to roll into a log

A heavily floured surface will make this dough easier to work with...
I lightly pressed a fork onto the tops of the Gnocchi...

(9) Put the Gnocchi on the baking sheets, dusting lightly with flour. Be careful not to pile them on top of each other


Be sure to dust with flour....



(10) When you are ready to cook, drop the Gnocchi in plenty of salted boiling water (if needed, stir gently). When they float to the top, they are cooked. Remove and immediately sauce them and serve hot.

Cinnamon & Butter sauce...

Cinnamon, butter and brown sugar sauce - The 'Candied' version.  I served these with a spicy chicken, and they were actually the perfect compliment... 
Once the gnocchi was tossed with this sauce, I then baked these in the oven at 375 degrees for about 10 minutes to get that 'caramelized' effect...

(11) Freeze unused Gnocchi on the parchment lined baking sheets.  Once it's completely frozen, transfer to Ziploc bags and immediately return them to the freezer.  When ready to eat, do not thaw.  Drop into boiling water from frozen.  This should only add a minute or two to the cooking time.  They will still float to the top when they are cooked.

Edit: 02/12/2012: Ruth @ Sping of a Curiouseed made a Carrot and Wine sauce to go with these Sweet Potato Gnocchi that is sure to please.  Be sure to check it out.  Thanks for sharing Ruth! 

Happy Cooking!