One Pan Gnocchi with Sausage and Vegetables

 

Skillet gnocchi appears to be my go to ingredient and this recipe is quick, simple and full of so much flavour. The pillowy gnocchi and vegetables are nestled in a slurry of a creamy shallow sauce that has the right hint of citrus. Served with a salad or a lovely crusty bread elevates this beyond a full nutritious meal.  

One Pan Gnocchi with Sausage and Vegetables

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2 tablespoons olive oil

1 x 500 g package pork sausage meat

1 x 700 g package of skillet Gnocchi

4 cloves of garlic peeled and crushed

1 red bell pepper chopped

1 medium zucchini sliced

1 x 142 g package fresh baby spinach leaves 

1 - 2 tablespoons Italian seasoning mix

3 - 4 cups chicken broth

1/2 cup shredded Parmesan cheese

A generous squeeze of lemon juice or 2 tablespoons fresh lemon juice

Heat the olive oil in a large heavy bottom deep double-handle skillet or dutch oven over medium heat. Add the sausage meat and cook, breaking it apart with a wooden spoon, having some largish chunks are fine, until it is fully, about 5 to 7 minutes. Once cooked, use a slotted spoon to transfer the cooked sausage to a bowl and set side.

Add the skillet gnocchi to the pan or pot, whichever you are using, and cook, stirring until the gnocchi becomes golden brown and slightly crisps up. Add the chopped red pepper, slices of zucchini and sauté until the vegetables are softened. Add the crushed garlic and Italian seasoning and sauté for a few minutes more. 

Add the chicken broth to the pan or pot and bring the mixture to a boil then reduce to a simmer and cook until the gnocchi are tender, should be about 2 - 3 minutes. Stir in the spinach and cook until the spinach has wilted. Then add the cooked sausage meat and heat to warm through, about 2 minutes, then add the shredded Parmesan cheese and give everything a stir, allowing the cheese to slightly melt a bit. 

Remove from the heat and squeeze in some fresh lemon juice. Give one last gentle stir and garnish with more Parmesan cheese and fresh spinach leaves, if you wish. Serve with a salad or crusty bread. 

Notes: The spinach and vegetables may be substituted for other ones you prefer. The lemon juice may be omitted however it does add a bit more flavour. The skillet gnocchi I used was Olivieri Classic Skillet Gnocchi - Family size. 

Kiwi Frozen Yoghurt

 

A cool, creamy and refreshing frozen treat made with tangy Greek yoghurt and sweet juicy kiwis. Chill with the zesty tart flavours in every bite or blend in other fruit, like mixed berries, with a bit of almond milk to create one zingy fruit smoothie. Either way it's irresistibly energizing. 

Kiwi Frozen Yoghurt 

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serves 2

5 - kiwis, peeled, diced and frozen

1 cup Greek yoghurt

3 tablespoons honey or maple syrup

1 - 2 tablespoons lime juice

Peel and the dice kiwis. Place in the freezer for at least 5 hours or until completely frozen.

Place all the ingredients, including the frozen kiwis, in a blender. Blend until smooth and combined. Add a few tablespoons of almond milk only if needed to help blend.  

Pour into a freezer safe container and place in the freezer to just firm up a bit. Scoop into bowls and enjoy!

Notes: I placed the chopped kiwis into a Ziplock freezer bag and then laid the bag flat, in the freezer, until the fruit was completely frozen. 

Oven Roasted Sauce

 

Baking something in the oven can be a bit freeing. No standing, constantly stirring or peering and hovering. This abundant oven roasted sauce is not only simple and easy, it's rich and flavourful and your house will absolutely smell of ripe robust vegetables that is so comforting and inviting.  

Oven Roasted Sauce

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1 red bell pepper, deseeded and chopped

1 onion, peeled and diced

1 pint (238 g/551 ml) grape tomatoes

1/2 cup chopped sun-dried tomatoes

3 - 4 cloves of crushed garlic

1 - 2 tablespoons olive oil

2 teaspoons Italian seasoning

salt and pepper to taste

1 can (156 ml) tomato paste

1/4 cup no salt vegetable stock

Preheat oven to 375ºF (190ºC)

Prepare the vegetables if you haven't already done so and place them in a 9 x 13 inch baking dish. Add the crushed garlic, olive oil, Italian seasoning and salt and pepper, stir to combined. Roast in the oven for about 10 to 15 minutes or until the veggies have softened. 

Carefully remove the baking dish from the oven and using a fork, gently squash down the tomatoes, add the tomato paste and the vegetable stock. Stir together, adding a splash or two more of vegetable stock if need be to help loosen the tomato paste more, and pop back into the oven for another 10 to 15 minutes or until everything is nice and bubbly. 

Remove from the oven and allow the sauce to rest for a few minutes before blending. Using a handheld blender gently blend together until just about smooth, having a bit of chunkiness is fine, the sauce should be thick. I found transferring the sauce to a heatproof bowl to blend easier when trying to blend. 

Use as a pasta sauce, pizza sauce, filling, dip or condiment.     

Pineapple Date Tea Loaf

 

Whatever the weather this melt in your mouth fruit and nut loaf will absolutely do. Moist, crumbly and having somewhat of a light rich tropical flavour that is so easy breezy summery and airy.   

Pineapple Date Tea Loaf 

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2 cups unbleached all purpose flour

3/4 cup white sugar

3 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

1 cup chopped dried dates

1 can crushed pineapple, drained

1/3 cup milk

1 egg

1/2 teaspoon vanilla extract

1/3 cup light olive oil

1 can (398ml) crushed pineapple, undrained

extra walnut and date pieces, for decorating

Preheat oven to 350ºF (180ºC). Grease a 2 lb ( 9 x 5 x 3 inch) loaf pan and line the bottom with baking parchment. Set aside.

Chop the walnut and dates, if you haven't already done so and place in separate bowls. You can also use packaged pre-chopped walnuts and dates, if you wish.

In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped walnuts and the chopped dates and stir together to coat. 

In another bowl add the milk, egg, vanilla extract and olive oil and whisk together and add to the bowl with the flour mixture, then add the undrained crushed pineapple and stir everything together until just combined. The batter may be a bit lumpy.

Pour or spoon the batter into the prepared loaf pan. Smooth the top and sprinkle or place extra walnut and date pieces on top, if you wish. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Allow the loaf to cool in the pan. Remove from the baking pan and sprinkle with a light dusting of icing sugar. 

Litha ~ Summer Solstice ~ Midsummer ~ Lavender Peach Cake

 

Litha ~ Summer Solstice ~ Midsummer, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

As we celebrate Mother Earth, the Goddess and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and being open with the sun's energy.  

Other celebrations or observances around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (June 21st, Canada) and National Indigenous History Month (Canada),  Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), Saint-Jean Baptiste Day or Fete National du Quebec (Quebec/Canada, Francophone, June 24th), Canadian Armed Forces Day (Canada, first Sunday of June), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), Father's Day (Global), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th), LGBTQ+Pride Month (World, June) and Disability Pride Month (July), ALS Awareness Month (Canada), National PTSD Awareness Day (June 27th), African-American Music Appreciation Month, Caribbean-American History Month, National Smile Month (United Kingdom, May and June), National Safety Month and UK Armed Forces Day (UK, last Saturday of June).

A balmy fragrant lavender peach cake that is balanced and reminiscent of the most idle of summer days. Happy Summer Solstice, Midsummer and Litha to those who celebrate! 

Lavender Peach Cake 

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2 teaspoons culinary lavender buds

3/4 cup white sugar

1 1/2 cups unbleached all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened 

2 eggs

1/3 cup buttermilk or milk

1/2 teaspoon vanilla

1 x 796ml can sliced peaches in juice, drained, juice reserved and roughly chopped (approx. 2 cups chopped) 

extra Lavender buds, for decorating 

Glaze Icing:

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1/2 cup icing sugar

2 teaspoons milk

In a small bowl, stir together the icing sugar and milk until a runny glaze has formed.  

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Preheat oven to 350ºF (180ºC). Butter and flour a 2 lb. loaf tin. Line the bottom with baking parchment. Set aside.

Using a sieve, drain the peaches over a bowl. Reserve the drained juice. Lightly pat the sliced peaches with a kitchen towel, then roughly chop, and place them in a bowl. Set aside. 

Using a mortar and pestle grind the lavender buds to release their oil and flavour. It doesn't have to a be ground into a fine powder, a medium fine coarseness will do.  

In a small bowl add the sugar and the ground lavender buds and stir together. This will allow the sugar to absorb some of the oil and fragrance released from the ground lavender buds while you get on with the rest of the rest.   

In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together and set aside. 

In a large bowl, add the softened butter and using a hand held mixer, blend the butter on low for 1 minute, then add the lavender sugar and cream the butter and lavender sugar together on medium high for about 3 to 5 minutes. The mixture should be fragrant,  pale and fluffy. 

Add the eggs one at a time and beat each addition on low until combined.

Add the milk, vanilla and chopped peaches and beat on low until just combined. Not to worry if the chopped peaches get a wee bit more broken up. It is all about texture and taste. 

Add the flour mixture, in two additions, and beat on low until just combined. Using a rubber spatula scrape down the sides and give the batter one last stir. 

Pour or spoon the batter into the prepared loaf tin. smooth the top and bake for 35 to 45 minutes or until the cake is a lovely golden brown and a toothpick inserted into the centre comes out clean. If you notice the cake browning too quickly before the centre is set then loosely rest a piece of aluminium foil over the top, to prevent any further browning. 

Once the cake is done. Remove from oven and gently poke the top with a skewer or toothpick, drizzle the reserved peach juice over top and allow the cake to cool in the tin. Once cooled completely carefully remove the cake from the tin and place on a wire rack or serving plate and make the Glaze Icing. Drizzle the icing over top and sprinkle with extra culinary lavender buds. Slice and serve. 

Flourless Peanut Butter Cookies

 

There is a first for everything and these rustic flourless peanut butter cookies are a first, for me to bake, and everything and certainly do uplift on the sunniest of days and comfort on drizzly rainy pensive days too. Soft, chewy and undeniably moreish.  

Flourless Peanut Butter Cookies

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makes 12

1 cup smooth creamy peanut butter

1/2 cup dark brown sugar, lightly packed

3/4 teaspoon baking soda

pinch of salt

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC)

Line a large baking sheet or two regular size baking sheets with baking parchment. Set aside.

In a large bowl beat together the peanut butter, brown sugar, baking soda and salt

Beat in the egg and vanilla until just combined.

Using a spoon, scoop heaping spoonfuls of cookie dough and drop them onto the line baking sheet or sheets, placing them about 2 inches apart and bake for 12 to 15 minutes, until the edges are set and lightly browned, do not overbake. They may look undercooked but that is how you want them to be, as when they are cooled they will form the right texture, soft but chewy. 

Once done, remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, as they will be very delicate and need this time to set, before carefully moving them to a wire rack to cool completely.  

Notes: You can fold 1/2 cup of mini chocolate chips into the dough before baking for a chocolate chip peanut butter cookie option.   

Strawberry Rhubarb Crumble

 

Nothing says summer to me quite like a strawberry rhubarb crumble. In fact, I can lovingly eat this combination anytime of the year. With its comfort and ease, bright ruby red tartness and buttery golden crumble topping, it's just so seasonably summer at its finest. Served as is, warm or cold or with a drizzle of cream or nestled with a scoop of ice cream; I'll harmoniously spoon all the peace, love and earthly prosperity in every mouthful. 

Strawberry Rhubarb Crumble

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3 cup sliced strawberries, fresh or frozen

3 cups rhubarb, blanched and roughly chopped

1/2 cup caster sugar

2 tablespoon cornstarch

1/2 teaspoon ground cardamom 

1 cups rolled oats (old fashion or quick)

1/2 cup all purpose flour

1 teaspoon ground cinnamon

1/2 cup dark brown sugar

1/2 cup chilled butter, cut into pieces

Pre heat oven to 350ºF (180ºC) and butter a 9x13 baking dish.

In a large bowl mix together the sliced strawberries, chopped rhubarb, caster sugar, cornstarch, and cardamom until combined. Spread the mixture into the bottom of the prepared baking dish.

In another bowl mix the quick oats, flour, ground cinnamon, and the brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture. 

Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm. 

Notes: you can lessen the sugar that is mixed with the strawberries and rhubarb, to a 1/4 cup, for a more sharp tart fruit filling.