Lentils Stewed in Tomatoes and Red Wine

Well, we survived the "bombogenesis". I was wide awake through much of the night, mesmerized by the live graphics on my computer screen showing the storm barrelling up the coast, and nervously listening to the house shaking from side to side and the wind hurling itself at the windows. But it's over, and by the looks of it, everyone stayed safe inside. 

Well, maybe not everyone. Ever heard of storm dancers??



You gotto love these guys. Here's more about what they were doing. 

I think I might try it out next blizzard. Though I sincerely hope that that will not be until NEXT year. 

Now our road looks like this.

And the snowdrifts look like this.

And inside I have this little branch sprouting out hope.

And as much as I would love to deny this, it's still time for winter food. 

Luckily there are these lentils. These lentils that have made me wonder why I've ever prepared lentils any other way. Rich and full of flavour, stewed in red wine and tomatoes, a little bacon, celery and carrots. I am very very pleased with this dish. Though I would sincerely like to move on to springtime food. But not just quite yet.

In the meantime, if you're in need of a warming snowy day dinner, I hope you'll give these a try. Let me know what you think!

My recipe is on PBS Food.

"Banana Bread" Smoothie

Things are pretty yucky around here. As in stomach flu yucky. Catpants, my cat-sitting assignment for the month of March, has been my faithful bedside companion through it all, eyeing me with great curiosity and mild concern as I heave into the large bowl by my bed. She then crawls onto my belly to give me the cat paw-squeeze massage and then we watch episodes of Sherlock. That pretty much describes the last 24 hours.

As a kid, I remember secretly enjoying getting sick on some level, because my mom would often buy me a new game or puzzle to do in bed, and it was an excuse to forget the daily grind, and place one's full attention on sleeping, catching up on a favorite book, and watching movies while sipping on something delicious. Even now, despite how rotten I feel, there's an element of freedom in letting the dishes pile up, deadlines getting waved aside, and spending the entire day in bed. We so seldom allow ourselves the time to really sit back and truly do nothing, that sometimes it takes getting sick to force ourselves to take a real break from everything.

As if a nasty virus isn't enough, tomorrow's forecast is equally explosive: everyone is bracing for half a meter of snow and by the sounds of it, it'll be the worst snowstorm yet this winter. You know it's bad when they throw around terms like “bombogenesis". Fabulous.

I woke up this morning and foolishly thought I was on the mend. I was starving and convinced my stomach could manage a large cheese and mushroom omelette. Big. Mistake. This storm has not passed. So it was back to bed, with Catpants, and the bowl. I'm now approaching the hunger pangs a little more delicately and finally, after a wobbly foray down to the kitchen, managed to whip up the quick and easy 'banana bread' smoothie I've become quite smitten with this winter. 

It was exactly what I needed. Heaven in a glass. I don't know if it's because I'm so sick, but it was like a sweet nectar on my lips. And very gentle on a queasy belly. I thought I should share the recipe with you, in case you need a little sweet comfort yourself, whether it be from the impending weather or whatever may be ailing you. This smoothie will make it better.

"BANANA BREAD" SMOOTHIE
(Makes one large serving or two small servings)

1 very ripe banana
1/4 cup walnuts (I always buy walnut halves in bulk so I can taste them for freshness before I buy them, because pre-packaged chopped walnuts are often rancid)
1 cup milk of choice
1/2 tsp vanilla extract
3 small dates
2 pinches of cinnamon
1 pinch of ground nutmeg
1 Tbsp ground flax seed (optional)

In a small bowl, cover the dates in boiling water and let them soak for 5 minutes to soften them. Drain them and add them to all the other ingredients in the blender. I generally start with half the milk and gradually add in the last half after a bit of initial blending, to ensure a silky smoothie with no lumps. Blend for a minute or until smooth. Before serving, taste and adjust to your liking: more spices if you wish or more milk if you find it too thick. Enjoy!

Catpants says hello and stay snug in that snowstorm tomorrow!!!

Flash Giveaway: The Ultimate Microgreen-Growing Book!

I've written about microgreens before. And I just wrote about them again on PBS Food because this winter, my windowsills have become veritable little microgreen mini-farms. It is such a joy to be able to grow your own nutrient-packed tender baby greens in the dead of winter. (And so easy it makes me wonder why I haven't been doing it my whole life).

While outside my window it's been looking like this:

Inside it's been looking like this:

And this:

The tray you see above holds my 8-day old broccoli microgreens. They are ready to eat and they contain 20 to 50 times the cancer-fighting compounds that a mature broccoli plant does. These little guys are a powerhouse of good stuff. So if you know someone who is looking to add cancer-fighting foods in their diet, this is a top-notch place to start.

My microgreens have come a long way since my first forays, two winters ago. I'm actually a little embarassed now at the measly little greens I grew in that first video. Part of what's made me a better microgreen grower is this amazing book which is a wealth of information: Microgreens, A Guide To Growing Nutrient-Packed Greens

This book will inspire you and take you through the easy step-by-step process of growing microgreens at home. It's packed with wisdom, tips, and gorgeous photos... like this one which makes me want to do a somersault (I mean just look at all those adorable little baby plants!!!)

Photo from the book Microgreens A Guide To Growing Nutrient-Packed Greens

I really wanted to share my enthusiasm about this exceptional book with you and the kind folks at Gibbs Smith have agreed to give away a copy to one lucky duck. So here's how you enter:

a Rafflecopter giveaway

In the meantime, if you've got microgreens and want to try a delicious salad, this is my latest recipe which you can find on PBS Food:

Bon appétit!