Simple pleasures
Life is about simplicity. In the midst of back-to-school/work angst, of organising the extra-curricular schedules for my kids, of also organising my private teaching schedule, of training for the half marathon that I'm going to run in October (my 2nd year now!). Simplicity is still what I'm after. I think that the faster we try to go, the louder crap around us gets, the more we seek and need simplicity.
I'm sitting here typing and asking myself what the hell simplicity is though. That's a good one Wanda. Here it goes.
For me simplicity is:
Not hiding
Not being afraid to be afraid
Knowing who my 'loves' are and being happy with that
Knowing what I need and being happy with that
I'm sure that some other crap will come to me but for now that's, well, at least part of it. This recipe is very much in keeping with the above list. I sometimes shy away from cooking something if I think that no one else will eat it. This was just so easy and appealing to me that I finally gave in and did it.
I'm so glad that I did. Tasty, easy and satisfying. You can make additions here and there if you wish. Today though I preferred mine pared down, without a lot of fanfare. Beautiful. For sure, sprinkle some good quality parmesan on top of this puppy. Sit down in front of the tv or with a fave magazine. That's right, curl up just the two of you and enjoy a bowl of this. What the hell, throw in a glass of red and it's a party.
Easy Veggie Pasta
serves 4 (or 1 if you like)
2 cups (or so) fusilli pasta (I used org. wh. wheat for the record), cooked al dente
2 tbsp oil for frying
1/2 cup onion, sliced very thin
1 pkg (about 2 cups) button mushrooms, cut in half
1 pkg (about 2 cups) cherry tomatoes, cut in half
1 cup green beans, cut in two inch chunks
3 tbsp (or so) Creme fraiche (use sour cream in a pinch)
salt to taste
a handful or so, fresh basil, parsley coarsely chopped
In a large pot (I used a large caste iron frying pan) saute the veggies in the oil. Keep the heat medium so that they don't get stuck to the pan. Stir regularly.
Allow the veggies to cook down for about 10 min. The tomatoes should look cooked. Add in the Creme Fraiche, salt and herbs and mix well. Throw in the cooked pasta and toss.
Serve with some fresh parmesan.
Variations on a Theme - Citrus cupcakes
Yes! We all loved it. The Lemon Drizzle Loaf from a few posts ago. I had a request for the quantities in North American conversions. Well, that sort got me thinking that I should make it again.
We just got new neighbours. After 9 years our next door neighbours have moved away and others have moved in. A man, a woman and a two year old boy. Ok - so I don't know their names yet. Hopefully that will be rectified very soon. I know how awesome/crappy it can be when you first move in to a place. I figure that they need some baking!
I don't want to make exactly the same recipe. I really liked the idea of blitzing the whole fruit until it's pulp. I don't have enough lemons. I decide that I'm going to use oranges and limes. Weird. But. It actually tastes good.
N.B. When you use limes, make sure that they are fresh because if the skin gets coarse when it ages then it won't blend properly. How do I know this? I've just spent the last 20 min. fishing pieces out of the batter.
End of the day. This recipe was tasty. I liked the texture of the cake this time around even better than the first time. I changed the icing this time as well and made a cream cheese/lemon concoction. Pure delight!
I think that lemon, limes or oranges in baking is da bomb. Combine them all and I'm losing my mind. Combine that with cream cheese and I've completely left the planet.
Now that they are baked and ready (and tested first of course!) We are off to take some to our new neighbours... names to follow!
Citrus Cupcakes (adapted from Delicious UK)
makes 16 medium cupcakes
250 g (1 cup) unsalted butter, melted
2 lemons OR 2 oranges OR 1 orange and 2 limes (my choice this time)
300 g (2 3/4 cups) self raising flour
440 g (2 2/3 cups) sugar
4 large eggs
Icing:
1 tbsp unsalted butter at room temperature
3 - 3 1/2 cups icing sugar, sifted
250 g (1 pkg) of cream cheese
juice from 1/2 a lemon
Preheat oven to 350 degrees F.
Prepare muffin tins with liners or grease and flour them.
Chop up the lemons or citrus quite small and blitz in the blender until it's pulp. Add the butter, sugar and eggs. Process until smooth.
Add the flour and mix well. Spoon or pour into the prepared muffin tins. Bake for about 22 - 24 min. or until a tester comes out clean. Cool briefly before removing from the pan. Cool completely. Ice only after completely cooled.
Icing:
Soften the cream cheese and the butter together. Add in the icing sugar and combine until it's beginning to get mixed together. Add in the lemon juice and finish combining. If it's too thick add a little more icing sugar until you get the desired consistency.
Subscribe to:
Posts (Atom)
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
FBC Member
