Posts Tagged parmesan

Vegetable & Bean Soup with Roasted Squash

Vegetable, Bean & Roasted Squash Soup | Gorging George

Oh lordy. How naive I was last month when I thought I was back on track with blogging! How quickly I forgot that these wee people need an abundance of attention from their mas and pas. However, here I am, after many attempts, writing again. I spent yesterday evening prepping meals for part of the week – it was a glorious feeling. I haven’t even thought about meal prep since Norah’s birth; as I’ve said before, it’s been a helluva lot of frozen pizzas and take out in this neck of the woods the past 5+ months. But Norah has been sleeping much better at night and has even graced us with some better napping throughout the day; so the heck with “sleep-when-the-baby-sleeps” my new motto in this household is “cook and eat when the baby is occupied with slumber!”

Since we’ve been eating so much junk, I’ve been attempting to eat “healthier” the past few months. We used to eat fairly balanced week-to-week prior to my pregnancy: lots of veggies and whole grains would compensate for fat-&-carb-&-alcohol laden indulgences. But the scales have been tipped on the indulgence side for quite a while; and I can’t seem to get back. I’ll admit (to probably a few skeptical readers) that I just recently joined Weight Watchers in order to “teach” myself some portion control again. Don’t worry though … this website isn’t going to undergo yet another change (after being gluten-free for over a year). The recipes here will continue to just be tasty dishes I want to share; whether they’re “healthy” or “indulgent.” Plus my plan is to only be part of the program for 3 months – I figure that should be enough time to get on track, plus summer will be here. And this girl wouldn’t consider tracking “points” when frosty beer season is upon us! (Finally I can drink real beer in the summer after going two without!)

I was motivated to join Weight Watchers mainly after seeing my sister-in-law have great success on the program after only a few weeks (check out her beauty-ful blog A Touch of Lush). She’s now been on Weight Watchers for almost 3 months, and she’s still enjoying it. I know she liked making things from the blog prior to starting WW, so I made up this recipe with her mind. It’s a tasty vegetable soup with a hint of umami flavour from roasting the squash. Plus, I would assume the soup would only be worth 1 or 2 points (from the beans and cheese), seeing that vegetables are worth 0 points. I could probably figure out the actual points and share; but like I said, this isn’t a blog about healthy eating. And don’t worry my regular readers: I’m just sending you a hint of where my current eating habits are right now. Next time I promise something dripping in butter.

Vegetable, Bean & Roasted Squash Soup | Gorging George

Vegetable & Bean Soup with Roasted Squash

1 acorn squash
salt & pepper
2 Tbsp olive oil, divided
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
6 cups vegetable stock
2 cups water
14 oz canned diced tomatoes
19 oz beans of your choice (I used mixed beans)
4-5 cups kale, chopped
parmesan, freshly grated

Preheat oven to 400ºF. Peel the squash and discard seeds. Cut into 1/2″ cubes. Toss the squash with 1 tsp each salt and pepper and 1 Tbsp of olive oil. Place onto a baking sheet and roast for 30 minutes.

Meanwhile, heat the remaining 1 Tbsp of olive oil in a large pot over medium heat. Saute the onion, carrots, celery and garlic for 5 minutes or until starting to soften. Add the stock, water and diced tomatoes and bring to a boil. Reduce heat and add the beans and kale; simmer soup for 30 minutes.

Add the squash to the soup and continue to simmer for another 5-10 minutes to allow the flavours to mingle.

Serve soup hot or warm with parmesan grated on top.

Makes 6-8 servings.


, , , , , , ,

1 Comment

Mushroom Carbonara

Mushroom Carbonara | Gorging George

Here it is. The post that only took nearly 6 months to write. Ha. Looking back at the blog, I can see where the posts slowed down during my pregnancy due to nausea and exhaustion, which led to the reduction in my cooking; that and the fact that all I really wanted to eat was hotdogs and potato chips. And when Norah was first born, cooking was the furthest thing from my mind; hell, I would have forgot to eat if our family and friends didn’t feed us – so the posts just stopped all together. But in the past few months, we’ve started to get a grip on being parents to Norah, and I have thought of numerous recipe ideas, and I’ve even cooked up a few things and snapped a few photos along the way. However, each day that passed without actually writing and posting something felt like it brought more and more pressure to write the most amazing recipe and post of my life. Then I finally gave my head a shake and realized no one else really cares that much, and I’m just doing that “mom” guilt thing where nothing seems good enough (why on Earth is this a thing? Seriously, after some parenting-related meltdowns, I am stunned by what I thought was a big deal mere moments ago…). Needless to say, this isn’t some thoroughly thought out recipe that took me several attempts to get just right so that you could eat the most perfect thing I’ve ever shared. No, this is a recipe for something that is quick, that basically uses pantry ingredients, and is comforting; which is exactly perfect for us at this point in our lives. Hopefully you like it too.

Oh. And one more thing: I am no longer eating strictly Gluten Free. As I had touched on in Life of George, when we were trying for a baby and having some challenges, I had gone to a naturopath to see if there was anything she could recommend (since the medical field here in Canada does not do any investigating unless a couple has 3 miscarriages or has had difficulty conceiving for 1 full year). When she suggested that I may have an intolerance for gluten and that I should refrain from consuming it for at least one full year (or until after we had a baby) I was fairly upset by the news at the time, but the end result was obviously worth it! The naturopath mentioned that 1 of 3 things could happen in that timeframe: 1) after giving birth, the hormone changes may also change the way my body processes gluten, and therefore I could potentially eat it again without any issues; 2) just giving up gluten for at least one year and allowing my body to “heal” from the damages it had done may mean I could eat it again without any pain; or 3) I will always have an intolerance for gluten (or potentially Celiac Disease) and would never be able to eat it again. Luckily, after Norah was born, I have found I’ve been able to eat gluten without any cramping, headaches, or lethargy (okay…maybe I can’t really tell if it’s making me lethargic because I’ve been exhausted most days regardless…). So, I realize that the blog has been gluten free for over a year now, and that a number of you have started to follow the site because you are also living gluten free, but potentially there will now be recipes showing up that contain gluten. However, most dishes we make are easily adapted to be gluten free (such as this one I’m sharing today – just swap in your favourite GF pasta), and I’m sure there will continue to be many dishes that don’t contain gluten; so hopefully this will still be a site you can enjoy. But, if a bunch of you decide to jump ship and stop reading, no hard feelings. I have enjoyed discovering how to eat and enjoy food without devouring all my gluten-filled favourites, and I thank you all for joining me. Now it’s time for me to tuck into some real pasta…

Mushroom Carbonara | Gorging George

Mushroom Carbonara

Adapted from Tyler’s Ultimate by Tyler Florence

Tyler’s recipe for Carbonara doesn’t include mushrooms, but I am a sucker for mushrooms and bacon combined in a pasta dish, so they inevitably get included in my creamy carbonara, even it’s a a tad untraditional. Tyler’s recipe also includes whole eggs, not just the yolks like I have decided to use. But I can not bring my self to consciously eat raw egg whites other than maybe a 7 minute meringue. I’m sure people have snuck them into some Caesar dressing I’ve eaten, but it’s more the slimy texture I am afraid of, not the potential health risks. Feel free to use whole eggs if you’re so inclined.

1 Tbsp olive oil
4 slices bacon, cut crosswise into thin strips
1/2 onion, diced
1 cup crimini mushrooms, sliced
1/2 tsp salt & 1/4 tsp pepper
2 large egg yolks
3 Tbsp half & half cream
1/4 cup parmesan, freshly grated
1/2 lb linguine (or any pasta of your choice; clearly gluten free if you want this to be GF)

Prepare a pot of boiling, salted water and cook linguine according to directions. Save 1/4 cup of the pasta cooking liquid before draining.

Meanwhile, heat the olive oil in a non-stick pan over medium-high heat. Add the bacon and onion, and cook until the onion has started to caramelize, about 2-3 minutes. Add the mushrooms to the pan and season with salt and pepper; continue cooking until mushrooms are soft and the bacon is cooked to your desired level of crispness (I like mine with a little bit of chew left in it), this will take another 5-6 minutes. While the bacon,onions, and mushrooms are cooking, place the egg yolks, cream and parmesan into a large serving bowl (one you’ll serve the past in) and whisk together. Pour the bacon, onion, and any cooking fat into the bowl with the egg mixture and stir to combine.

Add the reserved 1/4 cup of pasta cooking liquid and the cooked linguine to the bowl with the bacon and egg mixture. Toss everything together, then cover with a plate or pan for about 5 minutes until the pasta has set. Have a quick taste and add additional salt and pepper if necessary.

Serves 2.

, , , , ,


Avocado & Little Bean Salad with Baby Greens

Avocado & Little Bean Salad with Baby Greens | Gorging George

I’ve got a great salad for you today. It’s easy to prepare, would travel well (if you don’t mind slightly brown avocado), and with enough beans, makes a perfect summer lunch. I also feel like we have lots of catching up to do. If anyone has noticed, I’ve been rather sparse with posting the past few months. It’s not that I meant to neglect you, it’s just that I basically haven’t done much cooking during that time. So it’s hard to blog about recipes if I don’t have any to share. And why haven’t I felt like cooking you may ask? it’s because we’ve been busy baking … a little bun in the oven.

That’s right friends, this girl is officially pregnant! It’s been an overwhelming couple of months: with nausea and exhaustion taking over my body like a foreign invader, plus the added emotions of our struggles over the past year and a half (read some of our story here). But I am officially at 16 weeks (well … quite over that now, but still in the 16-week mark for a wee bit longer), and I’m feeling confident in sharing our wonderful news with everyone who reads the blog. We are over the moon about this, but I’ll probably keep posts regarding the pregnancy to a minimum here …  however, if you’re interested in keeping up, I am certain there will be LOTS of over-sharing over at Life of George. (in case you are a family member/friend who is on Facebook, please respect that we’re not posting anything on there at this time. Thanks!)

Happy as a clam at 16 weeks

Happy as a clam at 16 weeks

And since our baby is apparently the size of an avocado this week, and we call him/her our “Little Bean” I thought it would be fitting to share a recipe that ties into these references . Or maybe it’s extremely morbid  that I’m eating avocado, little beans and baby greens? Either way, this salad is delicious! And hopefully with my new-found increase in energy over the past few weeks, regular posting will commence again soon.

Avocado & Little Bean Salad with Baby Greens

1 clove garlic, minced
1 tsp sriracha
1 tsp agave syrup
splash of gluten free soy sauce (seriously, a splash, don’t over do it)
1 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 tsp salt
1/4 tsp pepper
3 Tbsp extra virgin olive oil

Salad for Two
4 handfuls of baby greens – I used arugula and spinach
1 avocado, peeled, pitted and diced
1/2 – 1 cup of navy beans (use lots if you’re serving as a meal, but you can use less if this is a side)
4 green onions, sliced
1/4 cup parmesan cheese, grated

Whisk together the first 8 ingredients of the dressing in a small bowl. Slowly whisk in the olive oil until everything is combined. Set aside.

Combine the lettuce, avocado, beans, and green onions in a large bowl. Drizzle over about 2 Tbsp of dressing (or more if you like) and mix gently to ensure the salad is dressed – I find using my hands for this prevents everything from becoming mushy. (Store any unused dressing in the fridge for up to 1 week) Dish out salad between 2 bowls and top each serving with the parmesan cheese.

Serves 2. Obviously the ingredients in the salad can be increased to serve more people. The dressing should make enough for 4-6 servings.

, , , , , , , ,


Beef Stew

beef stew

A few weeks ago Kyle and I were out of town for just over a week. We got to visit family and friends, and do lots of shopping and eating. When we’re planning a trip out of our small city, I always anticipate the opportunity to try a number of new restaurants and eateries. While there are good places to eat where we live, the choices are few … which means when you can’t eat gluten, those choices become even slimmer. We thoroughly enjoyed all the different places we tried (I even had gluten free fish and chips after my cousin recommended Brit’s Fish & Chips – thank you Elizabeth!!) – however, after a few nights of overindulging, all I can think about is coming home and cooking up something comforting.

So during our 15 hour drive home, I brought up my craving for beef stew to Kyle more times than I’m sure he wanted to hear. All I could think about was the rich “gravy” that the beef and vegetables swim in, simmered for hours and full of umami flavour. About the tender carrots that take on a meaty taste after a brief simmer in the stew. And of course, about the tender beef, marbled with fat which melts into the meat, causing it to fall apart at the slightest suggestion and to melt beautifully in my mouth. Oh yes, you can bet that the first thing I made when I came home was a big ‘ol pot of stew.

Beef Stew with Bourbon & Carrots

I always serve my stew with buttery mashed pototoes; but for those who prefer egg noodles or rice, I am sure this would work with those as well. And the only veg I ever tend to serve with stew? A mound of minted peas, smothered in fruity olive oil. 

3 lbs chuck beef roast (beef shoulder)
1 Tbsp potato starch or sweet rice flour
1 tsp salt
1/2 tsp pepper
Olive oil (for cooking – about 1-2 Tbsp)
2 small onions, diced
2 celery stalks, sliced
2 cups red wine
1/4 cup bourbon
2 Tbsp balsamic vinegar
8 cloves garlic, smashed
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
3-4 cups beef stock – * make sure it’s gluten free
4 carrots, peeled and sliced
1/2 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped (optional)

Preheat oven to 325°F.

Cut the beef into 1-2″ cubes, removing any silver skin. Toss the beef with the potato starch or rice flour, and the salt & pepper. Heat 1 Tbsp of the olive oil in a large dutch oven over medium-high heat. Add the beef to the pot in batches (about 3-4) in order to brown 2 sides. Remove each batch to a bowl. You want a good char on the beef – if you try to turn it, and it’s stuck to the pan, it’s probably not charred enough. This should take about 3-5 minutes per batch. Set the bowl of browned beef aside.

Turn the heat of the dutch oven to medium. Add the onions and celery, and saute until the onion begins to soften, stirring frequently – about 5-8 minutes. Add 1 cup of the wine to the pan, and scrape up all the meaty, charred bits from the bottom of the pot. Then add the remaining wine, bourbon, and balsamic vinegar to the pot.  Add the garlic, rosemary, thyme, beef stock and browned beef to the pot – turn up the heat to high, and bring the stew to a simmer. Once it reaches this point, cover the dutch oven, then place it in the oven for 2 hours.

After 2 hours, stir in the chopped carrots, turn up the heat to 350°F and continue to cook the stew uncovered for another 30-40 minutes, or until the carrots are tender. Remove the dutch oven from the stove, then stir in the parmesan cheese. Serve over potatoes, noodles, or rice and sprinkle with parsley if desired.

Makes approximately 8 cups of stew.

, , , , , , , ,