Monthly Archives: May 2013

Sun Dried Tomato Pesto

Cooking in Sens

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Back in the day, probably in West Africa, I saw a fantastic photo of sun dried tomato pesto in one of my magazine subscriptions; Gourmet, Bon Appetit or Food and Wine.  I wanted to make it so badly, but sun dried tomatoes were not available where ever it was I was living.

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I copied down the recipe and filed it in my Hotmail with other “I wish I could” recipes.  There are some great recipes in that file!  It’s like Christmas!

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Unfortunately, I was having one of those days and the only thing I wanted to make was the pesto.  Nothing else, just the pesto.  Eat it plain out of the bowl? Pesto on bread?

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Okay, okay I had some fresh pappardelle and used that but it did seem like an effort in the beginning.  It felt like I HAD to cook and not like I WANTED to cook.  Don’t you just…

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Simple Living Recipe: Roasted Cauliflower & Kale Pesto

in pursuit of more

More simply delicious. More simply easy.

How many things there are which I do not want.

~ Socrates

I definitely suspect know that I have a thing for vegetables. Most kids would travel to the big city (Toronto) to visit relatives and enjoy the spoiling that inevitably unfolds when in the company of doting extended family. Not this girl.

I can only imagine the shock and bewilderment when I arrived at my aunt’s house in Toronto (at the ripe old age of 12) – and upon being asked which of my favorite foods I would like to stock the house with, I promptly jotted down a list of my favorite vegetables. For steaming. It’s true.

Things really haven’t changed much.

Time is what we want the most, but what we use the worst.

~ William Penn

Always start with the freshest greens you can find.

If you’ve been reading IPOM…

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Recipe: Simple Tomato Bocconcini & Greens

in pursuit of more

Just when you thought you’d had enough freshness.

Everyone thinks of changing the world, but no one thinks of changing himself.

~ Leo Tolstoy

I’ve got to admit, I’m (just a little) salad crazy.

Are you salad crazy too? I know in the summertime it is quite common, when the greens are plentiful & dirt cheap and folks get hot and will do anything to avoid turning on the stove.

The truth is, I’m simply salad crazy all year long.

It doesn’t matter the season, you’ll always find salads in this house. Light fare leaves one still feeling limber after a meal, as nothing makes me lose my spark quicker than an over full (and over-taxed) stomach.

Don’t chase your dreams, catch them.

~ Unknown

Today’s salad is a celebration of a classic. The tomato salad at its core is about as basic a salad as it gets.

Whether you…

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Recipe: Fresh Homemade Coconut Milk

in pursuit of more

It doesn’t get any simpler than this.

Everything has beauty, but not everyone sees it.

~ Confucius

Surely something so simple cannot be this easy, can it?

I assure you, with a little effort, it absolutely is, and with that effort, you will be so richly rewarded.

With all the wonderful alternatives to dairy milk out there, it is no surprise that coconut, with all of the amazing health benefits that come with it, is leading the charge in many ways as a delicious way to get good fats and loads of high quality energy into our bodies.

While it surely isn’t a local food (unless you are lucky to live where they grow of course), coconuts are widely available in markets & supermarkets all across the world, and with (just a little) know how, can be purchased for just a few dollars and used in any number of amazing…

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Pork and fennel pizza

The HelloFresh Australia Blog

Pork and fennel pizza

Ingredients for two people

300 g pork mince
1 tbs fennel seeds
60 g tomato paste
2 lebanese bread
1/2 red onion, thinly sliced
2 stalks rosemary, leaves removed
1 tomato, diced
50 g rocket
2 tbs olive oil

Hellofresh recipe

For the pizza

Pre-heat oven to 200C.

Place the pork mince, fennel seeds, and a good grind of salt and pepper. Combine the ingredients so that the fennel is evenly spread throughout.

Spread the tomato paste over the lebanese bread with the back of a spoon. Divide the pork mince evenly between the bases (dot them around in thumb size pieces) then scatter around the red onion, diced tomato, and rosemary leaves. Place in the oven for 10-12 minutes or until the base is nice and crispy and the pork is cooked through.

To serve

Remove from the oven and then scatter the rocket over the pizza with a…

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Goat Cheese.

This cheese is so delightful. The soft texture that melts in your mouth makes the perfect combination to many other ingredientes, such as beets, nuts,chicken and more.