Archive for Eat

Eat | #Pinmakeeat 7 – Tested Pinterest Recipes

Pin Make Eat #7 | Squirrelly Minds
Oh no.
You know how I’ve been so good at my pinmakeeat challenge, testing recipes from my Eat board, making 1 or more a week? Well….I sincerely failed this month.
As I’m sure you’ve noticed, I haven’t been posting on my usual M-F schedule. This month has seen a few changes with my having to pick up an esl teaching job, taking me away from Squirrelly Minds and, sadly, painting, which also delays getting the print shop up and running. It’s also resulted in us making quick and easy recipes with whatever we have on hand, so no – we haven’t been the best of chefs.
Sorry!
My current job is only for another week and then I go back to the regular school year (that is if our strike is resolved by then….) so hopefully I’ll have more time to dedicate to the blog, the print shop, and pinterest recipe making!!!

I’d love to know what pinterest recipes you’ve been experimenting with!

Eat/Print | Back to School Series with Confetti Sunshine and Coco Cake Land

Back to School Series with Confetti Sunshine and Coco Cake Land | Squirrelly Minds
We’re back at it with day three of Back to School Week! And today we’re moving from DIY’s to a drool worthy recipe (with a DIY) and a fun printable!

Back to School Series with Confetti Sunshine | Squirrelly MindsOh dear Sara of Confetti Sunshine always has incredible printables, and today is no exception! Check out this fantastic Back to School Printable Poster – perfect to take a snapshot of your child on their first day back.

Back to School Series with Coco Cake Land | Squirrelly MindsOkay, apple pie donuts. Need I say more? Anything Lyndsay of Coco Cake Land whips up makes me want to board the next ferry and stalk her in Vancouver to eat all her delicious cakes. These apple pie donuts would be a perfect send off for the first day of school.

Back to School Series | Squirrelly Minds
We have another day of Back to School DIY’s! Check back tomorrow, and look through and see what we’ve already made for you:
Tan of Squirrelly Minds – Printable Math Game
Rachel of The Crafted Life – Colour blocked pencils
Lidy of Hello Lidy – DIY sequin planter
Sara of Confetti SunshineBack to School Printable
Lyndsay of Coco Cake LandApple pie donuts
Joy of Frock Files – coming tomorrow!
MJ of Pars Caeli – coming tomorrow!

Eat | Lemon Clam Kale Spaghetti

Lemon Clam Kale Spaghetti | Squirrelly Minds
When I was away for school last month, I spent the week in my aunt and uncle’s beach vacation home. Yep, not a bad way to spend the school days. It was only a 2 hour drive north, so my parents came to visit for the last couple days. While I sat in a classroom all day, they went down to the beach and picked oysters and clams.
I love living on the coast.
Lemon Clam Kale Spaghetti | Squirrelly Minds
Now, I’m not normally a huge clam fan. In fact, I was worried this video I took would scare me off them forever (they’re so weird!). Truth is, when I created this recipe on a whim one evening, I knew clams and I would be best friends for the rest of the summer and beyond.
This is, hands down, my favourite summer meal of 2014.

Light and refreshing with its lemony zing, this pasta dish is also super easy to make. Whether you yourself are digging for clams or just hopping down to your local grocer, I highly recommend you give it a try.

Lemon Clam Kale Spaghetti

Lemon Clam Kale Spaghetti

Ingredients

  • 4 tablespoon olive oil
  • 1/4 cup parsley, chopped
  • 1/2 medium red onion, chopped
  • 2 cloves garlic, chopped
  • 10-16 clams
  • 1 lemon
  • 2 large kale leaves, chopped
  • 400g spaghetti
  • freshly ground salt and pepper

Instructions

  1. Heat 2 tablespoons olive oil over medium heat. Add parsley, onions and garlic. Sauté until onions have softened, about 5 minutes.
  2. Add the clams and mix all ingredients thoroughly. Add 2 cups of water and allow to boil softly. When the clam shells have opened, drain the water and set aside. If any clams are not open, discard them.
  3. Cook your spaghetti according to the instructions on the box. Drain the water and place the pot on a very low heat. Add the clams, the juice of half a lemon, the chopped kale leaves and the remaining 2 tablespoons of oil. Mix thoroughly.
  4. Serve with freshly cracked salt and pepper, and a wedge of lemon. Garnish with parsley if you'd like.
http://squirrellyminds.com/2014/08/06/eat-lemon-clam-kale-spaghetti/

Lemon Clam Kale Spaghetti | Squirrelly Minds
Just in case you’re wondering why I didn’t just cook the clams directly with the spaghetti, here’s the reason that my momma taught me – especially if you’re digging for your own, clams can have sand still inside them. If you just cook them with your pasta then you could end up with tooth crunching bits of sand in your dish. By cooking them separately and rinsing them out, you’ll avoid a possible tooth chip or at the very least, a nasty surprise.
If you are super worried about stray bits of sand, you can also choose to rinse the clams after draining them.
Lemon Clam Kale Spaghetti | Squirrelly Minds
I chose to make my pasta cheese free so the lemon flavour can take command, but hey this would taste fantastic with some parmesan or grana padano shaved on top.

Mmmm…I may just have to do that next time actually.

Have you gone digging for clams?
And are you a clam fan or did that video turn you off?

Eat | Strawberry Mint Tarts with Nutella and Coconut Whipped Cream

Strawberry Mint Tarts with Nutella and Coconut Whipped Cream
My dear mom called me last weekend saying she got me a flat of strawberries from the farm up the street from their home. And my gosh are they ever delicious. Honestly, the overinflated (aka drugged) kind you get shipped up from California will never compare to locally grown. They’re barely the same fruit.
I knew that most of these strawberries were due either to go directly into my mouth, or washed, chopped up and put in the freezer for future smoothies. But I couldn’t resist doing a little recipe making. So I decided to make tarts. And they had to have nutella in it because hello nutella and strawberries. Then I thought mint would be a refreshing twist on the tart. And of course, because I needed a little something to top it off with, a bit of coconut whipped cream.
And so this tart was born. The best part? It’s darn tootin’ easy.
Strawberry Mint Tarts with Nutella and Coconut Whipped Cream

Strawberry Mint Tarts with Nutella and Coconut Whipped Cream

Ingredients

  • 24 Frozen tart shells
  • 1 375g jar nutella
  • 2 cups strawberries, finely chopped (about 20 medium sized)
  • 2 sprigs mint, finely chopped
  • 2 cans coconut milk, refrigerated overnight
  • Mint to garnish

Instructions

  1. Bake the tarts according to instructions. Allow to fully cool before assembling.
  2. Add a tablespoon of nutella to the bottom of each tart.
  3. Finely chop the strawberries and mint and mix together to make a strawberry salsa. Add a tablespoon or more to each tart on top of the nutella.
  4. To make the coconut whip cream, scoop out the thick cream from the cans. Leave the water. Whip at a high speed for about 5 minutes with a hand blender until it creates a whipped cream. If it's taking longer, leave it in the fridge to firm up.
  5. Add a dollop of coconut whipped cream on top of each tart. Garnish with a little mint leaf.
http://squirrellyminds.com/2014/07/31/eat-strawberry-mint-tarts-with-nutella-and-coconut-whipped-cream/

If you want a slightly sweeter tart, you can mix in a 1/4 cup sugar with the strawberry mix, and/or 2 tablespoons maple syrup and 1 teaspoon vanilla extract to the coconut whipped cream.
Otherwise, you’re good to make these in a jiffy and munch down.
Enjoy!
Strawberry Mint Tarts with Nutella and Coconut Whipped Cream
Summer is my favourite season, and part of that has to do with all the fresh veggies and (especially) berries.

What’s your favourite summer berry?

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