comfort food » Living Lou

Snow Day Hot Cocoa

Today is the third snow day in my academic career. Three days in 15 years.

When I was a kid, a big storm was exciting – it meant fresh snow to make snowmen and it made for terrific toboggan runs down the hills. It’s funny to think that my first snow day was in first grade and my next was in my senior year; the beginning and end. I feel like when you grow up, as with many things, a big storm becomes more of a nuisance, all you’re thinking is about if you’ll have to drive in the snow and dreading shoveling the driveway. But here’s the thing, for me, a big storm still brings on that rush of excitement. I love going to bed knowing that when I wake up, there will be a blanket of fresh, white snow.

Have you ever stood outside during a snow storm? Having lived in downtown Toronto for my entire life, I’m always shocked by how quiet and calm it is when it’s snowing. The quiet is one of my favourite things about the winter; for a few moments, it feels like the whole world stops. Even though I never have classes on a Friday, I decided to take the day off and have my own snow day. I was so inspired by the snow, I knew I had to make a rich and decadent Hot Cocoa.

I put on a snow day playlist I found on Songza and spent the day sipping Hot Cocoa on the couch and was able to finish off the book I have been reading (Prep by Curtis Sittenfeld you can see my review on Goodreads). It was so nice to spend the day doing things I love, no to-do list, just beautiful music, delicious Hot Cocoa, a good book with the gorgeous snowfall as a backdrop. This is why I love winter.

(My beautiful sister, adorable pup and sweet mother enjoying Hot Cocoa)

Snow Day Hot Cocoa (serves 4)

Ingredients

2 cups milk
1 1/4 cup water
1/3 cup whipping cream
3 oz bittersweet chocolate
2 oz semisweet chocolate
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 tbsp honey

Directions

Heat milk, water and cream in a pot over medium-high heat. Add chocolates, cinnamon and vanilla extract.

Whisk until chocolate is melted and whisk in honey. Serve and top with marshmallows or whipped cream.

Enjoy the snow and warm up with this Hot Cocoa.

- Lou

Baked Pesto Pasta

Is there anything better than Baked Pasta? I’m always stuck looking for ways to use all those boring, skinless, boneless chicken breasts in my fridge. So, how would you feel if I told you this Baked Pesto Pasta is a recipe that uses those chicken breasts? Are you feeling great yet? Me too.

Can we talk about how it is already November. I think I say this at the beginning of every month, but for real – why does time seem to go so fast these days? I remember being a kid and hearing adults say how fast time goes, but to me, 15 minutes seemed like an eternity. I guess it’s because everyone is so busy that we just don’t make the time to sit back and think “Wow, that was a great day!”. It’s funny because I always ask the kids I babysit what was the best thing that happened that day, but I never ask myself.

This Baked Pesto Pasta is example of one of those great things we tend to forget. While it wasn’t the best thing that happened to me that day, there is something incredible about creating a simple recipe that works so perfectly.

Baked Pesto Pasta (serves 4-6)
Recipe by Lou

Ingredients
1 lb Penne pasta
2 cups diced poached chicken breasts
1 tbsp olive oil
4 tbsp pesto, divided
2 red peppers, chopped
1/4 tsp hot chile flakes
3 cups shredded mozzarella
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350.

In a large pot, bring water to a boil and cook pasta until al dente. Once cooked, drain and stir in 2 tbsp of pesto.

Meanwhile, in a pan heat oil over medium heat. Add remaining 2 tbsp of pesto, red peppers and hot chile flakes. Cook for 5 minutes.

Next, add red pepper mixture to pasta. Stir in 1 cup of mozzarella and parmesan cheese. Pour into casserole dish, cover with remaining 2 cups of mozzarella. Bake for 20 minutes.

Hope you enjoy this Baked Pesto Pasta as much as my family did.

- Lou

Vegetarian Chili

We’re getting a lot of rain and wind from Hurricane Sandy here in Toronto – as in, it’s raining every single day this week. I looked at the weather app on my phone the other day, and while I do love rain, I’m not sure I love it enough to deal with it every day. When it’s raining, and cold, I love to indulge in chili. It’s so comforting and flavorful and keeps you warm. I think it’s safe to say that it’s my favourite Winter meal.

About a month ago, I was invited to an event at Whole Foods Market in Yorkville where I got to taste their amazing Thanksgiving prepared foods. It was on this day that I learned one important thing about myself. I’m not a vegan, but if I were to become a vegan, I would eat their Vegan Pumpkin Pie every single day.

Other than tasting the yummy foods, the bloggers were asked to participate in the Blogger Gobbler Challenge. And I love a good challenge. We were given two secret ingredients – a la Iron Chef style – sweet potatoes and balsamic vinegar. The possibilities were endless but I could only think of one thing – chili. So I made a Vegetarian Chili that is so good you won’t even miss the meat and it’s packed with so many delicious vegetables I guarantee you will feel fabulous after this one. This chili is also vegan, but I like to add a lot of sour cream when serving because I’m that kind of girl.

Vegetarian Chili
Recipe by Lou

Ingredients

2 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp dried thyme
1/4 tsp nutmeg
3 cups diced sweet potatoes
1 green pepper, chopped
7-10 button mushrooms, quartered
1 jalapeno, diced and seeded
2 large carrots, diced
1 19 oz can black beans, drained and rinsed
3 tbsp balsamic vinegar
2 cups crushed tomatoes
1 cup water
1 tbsp chipotle hot sauce
salt and pepper to taste
sour cream for serving

Directions

In a large pot, heat oil over medium heat.

Saute onions and garlic for 3-5 minutes or until softened.

Add in spices and herbs, stir and cook for 1 minute.

Add all vegetables, cook stirring occasionally for 10 minutes. Add balsamic vinegar, crushed tomatoes and water. Bring to a boil. Turn down heat, cover and simmer for 10 minutes then simmer uncovered for 15-20 minutes or until vegetables are tender. Stir in chipotle hot sauce and season with salt and pepper.

Serve piping hot with a dollop of sour cream.

I hope everyone stays safe during the hurricane and if you have power, I highly recommend making this Vegetarian Chili.

- Lou