I May Not Be The Best Cook But..

I had a dream, of creating home made meals from scratch, learning to bake more than muffins and having an expertly designed meal plan each week. Reality check. Three kids later and on the average, this doesn’t happen. Most times I scramble, (as a lot of parents do), to make healthy, well-balanced meals. But once in awhile, I surprise even myself.

Last week, I had a craving for pasta. Not whole wheat pasta topped with tomato sauce, the tiny frozen meatballs mixed into the pot. But pasta like I used to prepare, before the kids. The kind where I tossed it with olive oil, added whatever spices I had on hand, vegetables and protein.  Nothing complicated but always good. I would mix and match from different recipes I had learned over the years as I experimented in the kitchen. With a crusty bread and glass of wine, Mr. L and I would sit and enjoy each unique dish. It took him awhile to accept pasta as a main course, for him it had always been a side dish, an afterthought. But when he did, it was a staple each week.

Last week I went for it. I grabbed the remaining regular pasta, (the kind I keep on hand and mix with the whole wheat most of the time), leeks, garlic and some Italian deli meat that needed be used up and set them all out on the countertop. I coated the bottom of the pan with olive oil and caramelized the leeks. Added the garlic, fresh basil, salt and pepper. Threw in the deli meat and let it all simmer down, scraping the bottom of the pot so nothing would burn. The already cooked pasta went in next along with a cup of shredded parmesan cheese. It smelled, heavenly.

Once it was done I slid the whole pot into one of my pasta dishes, used rarely these days, and presented it to the family. They tried it. In a family of three or more kids, if at least one finishes your meal, it’s considered a success. I had two finish it, the third picked at it but ate half. Mr. L finished the whole thing off when he returned home that night from work. I loved it. For the adult dishes, I added a couple of dashes of Turkish Red Pepper, sent directly from a friend who lives overseas straight out of the Turkish spice market.

It was divine. It was like drinking  a cold beer after a long hike, much needed and refreshing. I may not be the best cook or have the prettiest presentation. I will never win Pinterest awards or Instagram mentions for my everyday fare. But, I can whip together a gourmet pasta dish for my family to enjoy.

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Recipe – Quick and Easy Carbonara Twist:

Half package of pasta (I find spaghetti, capellini, spaghettini works well.), Olive Oil, crushed garlic, diced leeks, Italian deli meat (I used pastrami but anything), 2-3 eggs frothed, cup of shredded parmesan cheese, salt and pepper, spice of your choice.

Directions: Boil and cook pasta al dente and set aside but try to keep warm as possible. (I strain the pasta, put it back over the pot to drip and place a lid on top. Keeps pasta moist and warm.)

Coat pot/deep pan with olive oil, add leeks. Simmer until softened. Add garlic. Cook 1-2 minutes. Add deli meat. Throw in salt and pepper. Stir in your spices of choice. Simmer ingredients scraping at bits until all the ingredients are slightly sizzling. Add warmed pasta. Add frothed eggs, toss pasta with all the ingredients in one pot and remove from heat. Cover the pot for a few minutes then add in parmesan cheese, and top with whatever other spices you want. I added the Turkish Red Pepper afterwards for the adults. Egg should be cooked and well mixed. The heat from the pasta and the ingredients will cook the eggs quickly leaving small pieces throughout. Toss together. Serve.

Enjoy!

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The Banana Bread Recipe

Long ago, on a hot summer afternoon in 2005, two professional young woman bantered back and forth on email trying to carve out and finish multiple conversations. One was on maternity leave, the other finding herself, working at a local arts council after leaving a stable corporate job.

Their emails were filled with affection and updates on their days, motherhood, marriage, gossip about friends and weekend plans.

Prior to the onset of civil pleasantries, a recipe for banana bread was shared. A no-fail recipe with chocolate chips. The receiver of the email (me) was spending some time honing her domestic cooking skills and asked one of the great bakers/cooks she knew, her friend L., for the recipe. Now, eleven years is a long time and I cannot remember if I had L.’s banana bread and that’s why the recipe was shared or I was just trying to fill up my empty cooking journal with something that was easy and delicious. Maybe it was because my partner, Mr. L, loves banana bread and I wanted to make something special. The reason is not very important really, what matters is that today, in February 29, 2016, that reciepe exists.

Folded neatly into a cooking reference book my grandmother made years ago to store recipe and meal ideas (perhaps hoping I would turn out to be a domestic wonder in the kitchen), the recipe comes out every so often. Still printed on the same paper, it brings a smile to my face each time I use it as I wonder if L. knows how much I reread one of our hundreds of emails to each other over the years and use this long ago shared recipe.

Just last week, I pulled the recipe out and asked myself,  “Why can’t I commit this recipe to memory?” After all, I’ve been making it for 11 years, yet, for some reason it will not stick in my brain. The banana bread produced each time has been a hit with my now three children, friends and family members. It is often requested by people who have tried it.

I realized at last, on a cold day last week, I really don’t want to memorize the recipe. If I did, that would mean I would have no need for the paper, or be able to read the email exchange written beneath. I wouldn’t smile remembering that person long ago who had just found out she was pregnant after a long year and a half of trying, had visited her friend L. and her little girl so happy for all of them and was just starting to orient herself in a new community. A woman nearing thirty who was battling tiredness, loss of appetite and the heat.

So instead, I kept it. I tried not to spill anything on it and as soon as I’m done it goes back into the special recipe binder. I have treasured this piece of paper and the person who took time out of her busy day as a new mama to send her friend a Banana Bread Email .

For those who want an easy, no-fail banana bread recipe, I give you my friend’s Banana Bread recipe. Take it from a parent of three or more kids, it is delicious and it is a keeper.

Banana Bread Recipe

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas (can substitute half with applesauce in a pinch, still tastes good)

Chocolate chips – optional – quantity determined as desired

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9.5 inch loaf pan. (I use butter but whatever you want.) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter in prepared loaf pan. Bake in preheated oven for 60-65 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Enjoy!