Dear Partner, We Can Both Do Better

 

Dear Wife, do better.

 

I’m so tired of picking up banana peels off the wooden cutting board on the kitchen counter. I just can’t understand how hard it is for you to toss the peel in the compost after you unwrap your banana. And while we’re talking about compost, must your tissues remain on the dresser and table? Can you not toss them when done? read more

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Oil and Garlic Spaghetti-Squash with Chicken

I’m trying to involve more spaghetti-squash in our diets the best the way I can without my husband tasting what he considers as “gross squash”. He hates squash. All squash. I’ve managed to make a soup with squash that he loves so I thought maybe I could master the spaghetti-squash as well.

He didn’t love the squash, but he loved the flavours. The beauty of this recipe is that it could be easily substituted with spaghettini or any other kind of pasta you’d like.

 

Oil and Garlic Spaghetti-Squash with Chicken  

You will need:

1 Spaghetti Squash
2-3 Cloves of Garlic, minced
1 Cooking Onion, diced
Half a Broccoli, chopped
2 Chicken Breasts, diced in cubes
Olive Oil
Salt and Pepper to Taste

 

Directions:

  • Pre-heat oven to 375 degrees and place some parchment paper on a baking pan
  • Slice spaghetti-squash length wise and scoop out the seeds
  • Spread some olive oil, salt, and pepper on the squash and place face down on the pan.
  • Bake for 40 minutes.

In the meantime,

  • Put some olive oil in a large heated pan
  • Add the onion and garlic and cook for three minutes
  • Add the chicken and cook through
  • Add some salt and pepper to taste
  • Once the chicken is cooked through, turn down the temperature and add the broccoli
  • Put a lid over the pan to steam the broccoli
  • When the spaghetti-squash is done, use a fork to scrape out the “spaghetti” and add it to the chicken and broccoli
  • Stir and add more olive oil if needed.
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    Homemade Meat & Cheese Lasagna

    I was trying to do some spur-of-the-moment meal-planning at the supermarket this past weekend when a tiny light bulb went on in my head. Suddenly I found myself picking up the ingredients I would need to finally make that long-awaited lasagna. Oh how I miss lasagna. I’ve been craving it for a while now, yet I’ve been avoiding it because it’s work to make your own sauce and I’ve been lazy.

    However, buying the ingredients I need to make this saucy and cheesy dish kick-started my motivation and in that moment, I was in it to win it. I was going to go home, pull out all the ingredients, and immediately get to work on making a something my husband, my son, and I all love.

    My mother gave me her recipe years ago and I used it as a base while I adding to it. This simple recipe can be made as a vegetarian dish, which is what my mother used to make, or you can add meat to it, which is what my carnivorous husband makes sure I create.

    This lasagna was by far my best lasagna ever. It was so delicious, I just had to share.

    Lasagna

    You will need:

    Ground meat (it can be any meat you’d like)
    3-4 Cloves of Garlic (I love garlic. Use as many as you’d like), minced
    2 small Cooking Onions, diced
    2 156ml cans of Tomato Paste
    2 398ml cans of Tomato Sauce
    Bunch of Mushrooms, chopped finely
    Fresh Spinach
    1 454g container of Ricotta Cheese
    1 450g of Mozzarella Cheese
    Grated Parmesan Cheese
    1 tsp of Kosher Salt
    2 tsp of Oregano
    1 tsp of Italian Spice
    ¼ tsp of Tabasco Sauce
    4 tsps of Worcestershire Sauce
    2 tbsps of Olive Oil

    Directions:

    • Pre-heat oven depending on what kind of noodles you are using: if using no-cook noodles, follow the instructions on the box. If you are using cooked noodles, the preheat the oven to 350 degrees
  • Cook ground meat in a large pan
  • Once meat is fully cooked, add some 1 tsp oregano and 2 tsps of Worcestershire sauce and stir
  • Heat oil in large pot on medium heat
  • Add onions and garlic and cook until soft
  • Add tomato sauce and tomato paste and stir
  • Add chopped mushrooms, salt, pepper, oregano, tabasco sauce, Worcestershire sauce, and Italian spice
  • Stir and add cooked meat
  • Bring to a boil and then simmer for 30 minutes
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