Meatless Monday: Mary McCartney's Zucchini and Lemon Spaghetti

Another meatless meal, and everyone in my family lost their minds over it. SO delicious - the pic doesn't give the flavour justice.  Serves 4.

Ingredients:

1 package spaghetti (I used whole wheat)
3 tbsp olive oil, plus more for drizzling on drained spaghetti
2 zucchinis, thinly sliced lengthwise
3 cloves garlic, finely chopped
1.5 tsp fresh sage
1.5 tsp chopped fresh rosemary   (or if you don't have fresh of either, just use some dried herbs)
2 tbsp grated Parmesan cheese
100 g feta cheese, crumbled (optional)
zest of 1/2 lemon

Method:

1. Cook the spaghetti according to package instructions.  Once cooked, drain it, then drizzle with a little olive oil, mixing lightly to coat the pasta and prevent it from sticking together. Set aside.
2. Using the empty pasta pot, pour in the 3 tbsp olive oile and bring to medium heat.
3. Add the zucchini and saute 4-5 minutes, then add the garlic and herbs, mixing well.  Saute for a few more minutes, allowing all the flavours to come together and the zucchini to cook through.
4. Return the cooked spaghetti to the pot and heat through, then mix in the cheese and lemon zest, 
5. Serve with a little more grated cheese if you wish, and a good grind of black pepper. 

Bon appetit!!

Freezer Meal: Slow Cooker Cilantro Lime Chicken with Corn & Black Beans

Ohhhhhh this one is a GOOD one!
My family loved it as burrito filling, and you can also use it for tacos, taco salad, nachos, or maybe even serve over rice.  Super flexible and super yummmmaaayyyyyyy!

Prep Day Ingredients:

• 2 lbs. boneless skinless chicken - thighs or breast (thighs are more cost-effective, have a little more flavour, and won't dry out as much in the slow cooker)
• 1 cup frozen corn
• 1 X 15 oz can black beans, drained (in Canada we tend to have 19 oz cans, those are fine as well)
• 2 bell peppers, diced (any combination of red or green or yellow or orange)
• 1 onion, diced
• Juice from 2 limes
• 2 tbsp chili powder (I didn't have any so used a combination of dried chili peppers and paprika)
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

Prep Day Directions:

Label an extra large freezer bag with what it is, what to add (if anything), and Cooking Day directions.
Place all the ingredients in the bag, and freeze lying flat.

Cooking Day Directions:

Night before, if you remember, take it out of the freezer and leave the bag in a bowl in fridge to slightly thaw overnight.  If you don't remember, just run some lukewarm water over it in the morning (still in bag) to loosen the contents a bit.

Place bag contents in slow cooker, stir, and then cook 6 - 8 hours on low or 5 - 6 hours on high.
Stir in 2 tbsp fresh chopped cilantro before serving.  Serves 6 - 8.

Bon appetit!!!!

Meatless Monday: Jamie Oliver's Vegetarian Shepherd's Pie with Cheddar and Lentils

I'm trying to introduce at least 1 meat-free dinner per week.  It's better for the body, better for the budget, and better for the environment to do so.  This recipe passed the true test, which is Cameron the Carnivore's taste buds. Hey Mikey! He likes it!

Ingredients:

2 red onions

2 carrots

2 sticks of celery

2 cloves of garlic (or more if you love garlic)

small bunch of fresh rosemary

2 X 400 g cans of lentils (I find the cans in Canada tend to be larger, but that's ok. I'll tell you what to do with the rest)

olive oil

1 X 400 g can sliced plum tomatoes (again, you'll find Canadian cans are larger, but no need to fret)

200 ml vegetable stock

2 lbs red potatoes (or any kind of 'new-ish' potatoes that you won't have to peel)

salt and pepper

150 g cheddar cheese, grated

100 ml milk

blob of butter

Method:

1. Peel and chop the onions and carrots. Or if you're lazy like me, skip peeling the carrots, just scrub them good, and fire them through the cuisinart on "slice". 
2. Trim and chop the celery
3. Peel and finely chop the garlic cloves
4. Pick off the rosemary leaves and discard the stalks.  Finely chop 1/2 the leaves, put the rest aside.
5. Drain the lentils
6. Heat a large pot on medium heat, add a good glug of olive oil, and the onions, carrots, celery, and garlic. 
7. Cover and cook gently approx. 10 minutes, stirring occasionally, until softened
8. Add the chopped rosemary leaves, canned tomatoes, and stock, and stir well
9. Bring to a boil, then add the drained lentils.  Reduce to low heat and simmer gently for 30 minutes until it thickens a bit.
10. Cut the potatoes into halves and quarters, depending on the size of them.  Put into a pot of salted, boiling water. Boil until tender - approx. 15 minutes. Check tenderness by sticking them with a knife to make sure they're soft through.
11. Drain the potatoes, mash them, then add the milk, butter, almost all the cheese (save some for garnish), and a pinch of salt and pepper. Mix until smooth and creamy. 
12. Pre-heat the oven to 375 degrees
13. Transfer the lentil mixture into a large ovenproof baking dish. I use a large "lasagna pan".  You will not need all the lentil mixture, if using Canadian-sized cans of tomatoes and lentils.  Put enough to cover the bottom of the pan, and then some, keeping in mind you're going to need room to top it all with the potatoes mixture.  Set aside the remaining lentil mix. 
14. Spoon the mashed potatoes mixture over the top, decorate it with the remaining whole rosemary leaves, and drizzle with a little bit of olive oil.
15. Sprinkle with remaining cheddar cheese.
16. Cook in hot oven 30 minutes, until golden and bubbling.  
17. ENJOY!

For the leftover lentil mixture, I fire it into a freezer bag, to thaw and use another time over rice.