Making Dishes
When I'm riding a wave of stress (and have I mentioned lately just how very stressed/busy things are? yes? oh good) things tend to go in two phases. Phase 1: abandon all sense of domesticity, eat out for lunch at work and forage from the fridge/eat out for dinner, cease all laundry habits and let piles of cat hair take up residence in increasingly conspicuous locales. Phase 2: freak out about total lack of domestic comforts, begin to make lists on bus rides/in my head while cycling of foodstuffs that will ground me, gently prod the lovely Martin to vacuum the house and say a silent prayer of thanks when he also tackles the laundry. This weekend Phase 2 began in earnest, and Sunday many, many loads of dishes were washed in our sink as the following items piled up in the fridge/freezer:
- Heidi's life changing lentil burgers. I do not jest. As a vegetarian I have made my share of veggie patties over the years and typically they take a long time to make, require too many ingredients and then fall apart when you cook them. Not these. No sir. They were seriously done before I knew it. Required ingredients which were already in my kitchen and now comprise my lunches for the week, while also leaving me enough to put in the freezer for a few weeks from now when I find myself in a similar time crunch. Oh, and yummy. For the record, these are similar to the garbanzo version in her cookbook
, which I can definitely see in my future.
- Also from Heidi's cookbook
I had made a batch of the roasted tomato/paprika soup earlier in the week, and at my friend Sarah's suggestion didn't add water to use it as a sauce. I took the remains of that (which for the record I didn't add paprika too), added some fresh sage and popped that into a pyrex freezer dish with some made-by-the-local-Italian-ladies spinach canelloni from my favourite deli to make a canelloni meal to pull out of the freezer and pop in the oven later this week. I whipped up a simple wholewheat breadcrumb/garlic/fresh herb topping thing to go on that too, with some somewhat sacreligious (to Italian cooking purists) hempseed nuts thrown in for extra protein.
- At this point in the day I started roasting some veggies for veggie quesadillas for our dinner that night. The recipe comes from the Rebar Cookbook
and includes lemon zest, fresh basil and chipotle pepper with the roasted veggies (actually stirred into the veggies after roasting) which I think is lovely.
- Once the veggies came out of the oven I quickly attempted recreating the tofu sesame snacks they make at Capers (a local organic market) here in town. I've always loved them and consider them a kind of perverse hippy/veggie/healthy person treat to get each time I go. We recently brought some on a beach picnic with Miss P and she adored them and requested them for her lunches. Not wanting to pass up a chance to add something that simple and healthy to her lunches I decided to give it a whirl, by simply using all the ingredients listed on the deli packaging. Turns out that works. The not-so-secret ingredient? Cumin. In about 15 minutes I had a whole tray of them. Next time I'll make two bricks worth as I couldn't stop Miss P from eating them over the day.
- What next? Ah yes, lemon squares. This was another Miss P request, though since she had mentioned it I had been overwhelmed with a craving myself. I realized I didn't have enough cornstarch as I was finishing up the recipe so used arrowroot powder instead. It didn't seem to set quite right and required extra baking, so the bottom crust ended up a bit tough. Oh well. Still lemony/tasty.
- Somewhere in there I made a pot of lentil soup as well, but looking back I'm honestly not sure how.
And with all that stocked and stored in the fridge, plus some red pepper pesto I taught Martin to make on Saturday night we've now got a fridge/freezer bursting with easy/tasty food so that even my actual time at home is precious, I can feel more grounded (and well fed) while I'm there.




We had our Canada Day long weekend this past weekend and contrary to all weather predictions that forecast rain, it was a gloriously clear and warm weekend. I'm running pretty close to empty these days, trying to balance a busy work schedule, working with Lauren on a near final round of 




