Pasta, rice, soup, and fritters! This Supper is Ready! edition has a bit of everything.
Seafood and Sausage Jambalaya – Chris made a close adaption of this jambalaya recipe using cod, our homemade sausage, and his own Cajun seasoning. I normally feel that jambalaya has too much rice and the flavours are subdued. Not in this case! It was one of the best homemade jambalaya I ever had!
Italian Wonderpot – This pasta dish triggered my attention because of all the friends mentioning it on social media. Also, it was the perfect excuse to use the sad block of frozen spinach that has been in the back of the freezer for months. Unfortunately, the meal did not live to my expectations. It wasn’t bad but it did not have much flavour either and the sauce was too liquid for my taste. If you ever make it, I recommend doubling or tripling the feta cheese and using less broth.
Cheesy Broccoli Fritters – Samuel loves broccoli and I was looking for a fun and easy meal. These fritters were delicious! I doubled the recipe and I wished I had quadrupled it. I do not have a potato masher so I just put the whole thing on the Kitchen-Aid Mixer. The broccoli chunks were bigger than in the original recipe but the batter kept together when fried.
Lemony Red Lentil Soup – My friend Susan came one day at a FEASt Board meeting with copies of this recipe for each board member. According to her this was an “excellent” soup and probably gushed about it for 10 min. I made it later last week, with very minor changes, and was amazed how such a simple and quick recipe can be so full of flavour. Samuel loved it as well. The recipe is below.
Breakfast highlight – It is called The Best Ever Waffles, which is not surprising when you check the quantity of butter it contains. Still, none of us could deny the deliciousness of these buttery morsels, especially once topped with yogurt (full fat) and blueberry coulis.
- 3 Tbsp. olive oil, more for drizzling
- 1 large onion chopped
- 3 garlic cloves minced
- 1 Tbsp. tomato paste (I used ketchup, my tomato paste replacement)
- 1 tsp. ground cumin
- 1 tsp. salt
- ¼ tsp. ground black pepper
- pinch of ground chilli powder or cayenne pepper (I did not add this)
- 4 cups vegetable broth
- 2 cups water
- 1 cup red lentils
- 2 carrots peeled and diced
- 2 cups kale chopped (stem and leaves separated)
- 2 lemons freshly squeezed
- 3 Tbsp. chopped fresh parsley (I did not had any around)
- In a large pot, heat the olive oil over high heat until hot and simmering. Add the onion and fry for 3 min until golden. Add the garlic and fry for another minute.
- Stir tomato paste, spices, and salt and fry for 2 min. longer.
- Add broth, water, lentils, carrots, and the kale stems. Bring to a simmer and then partially cover pot turning the heat to medium-low. Simmer until the lentils are soft (about 20-30 min.).
- Add the kale leaves and simmer another 5 minutes.
- Remove from heat. Add the juice of the lemons and 2 tablespoons of parsley.
- Serve the soup drizzled with olive oil and sprinkle with the remainder of the parsley