February was named after the Roman Februalia, a month-long festival used to celebrate purification that leads to harmony.
Today, many of us associate this month with National Heart Month, which in many ways has a connection to the historic teaching. We should strive for harmony among people, with our health and in our homes. When I researched the word harmony, I found many interesting views, but what kept coming up was the power of three to achieve a harmonious state.
There were powerful quotes: harmony, wisdom and understanding; past, present and future; three times a charm. There were examples of concepts in décor that employ the power of three to create appeal in a space, such as three colours, three textures and three objects.
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I’d like to help create some harmony for readers. Let’s start with the power of three recipes to create and share.
Oven Baked Spaghetti
This is a simple and decadent meal, with cheesy comfort prepared in only one dish. When we were in Italy, we enjoyed the most amazing pasta dishes. The serving sizes are smaller than we normally see in Canada and the pasta was always served with a green salad topped with a simple oil and vinegar dressing.
The salad size was the same size as the pasta serving. There was always a slice of bread on the side for cleaning the plate, and always a glass of wine!
- 16 oz. spaghetti, uncooked (you can use glutenfree noodles if needed) 500 g
- 1 jar pasta sauce (my favorite is Rao’s Marinara or equivalent amount of homemade) 660 mL
- 1 tsp. oregano (or any Italian seasoning) 5 mL
- 1 tsp. salt 5 mL
- 1 tsp. black pepper 5 mL
- 5 cloves garlic minced (or 1 1/2 tsp. / 7 mL powder)
- 1 onion sliced thin 1
- 4 fresh mushrooms, finely chopped 4
- drizzle of oil of your choice, about2 tbsp./30 mL
- 3 c. water (use broth if you want more flavour) 750 mL
- 1 c. mozzarella cheese, shredded (or equal amounts of cheese variety of your choice) 250 mL
- Fresh chopped parsley, optional
Preheat oven to 375 F (190 C).
In a large baking dish, approximately 9 X 13 inches (22 X 33 cm), add all the ingredients in the order listed, except for the mozzarella cheese. You can break the uncooked pasta into pieces to fit your dish if necessary. Stir the mixture carefully, making sure the noodles are covered with liquid, as that is the trick to proper cooking.
Cover and bake for about 25 minutes. Then remove from the oven and give the mixture a stir. Do not skip the stirring because it will keep the noodles from sticking together. Then top the mixture with mozzarella cheese, return to the oven uncovered and bake for an additional 10-15 minutes or until cheese is bubbly and the pasta is done. Cool slightly and top with a sprig of fresh parsley if desired.
Note: You can add protein such as cooked ground beef, chicken or turkey or precooked lentils and add layers of the dish. I add approximately 1 c. /250 mL on top of the sauce before baking. You can also add a handful of fresh chopped peppers if desired.
Makes six to eight servings. Source: adapted from www.fooddolls.com.
Chocolate Toffee Torte
This is an easy version of a delectable torte that uses leftover chocolates from the pantry. It is easily made ahead of time.
- 1 package of white angel food cake mix 1
- 1 c. grated Toffifay chocolates (or any solid chocolates of your choice) 250 mL
Make the cake according to package instructions, then gently fold in the grated chocolate. Pour into a prepared angel food pan and cut the batter with a knife. Bake according to the package instructions. Cool completely, then remove from the pan.
Once the cake is cool, prepare this sweet sauce.
Caramel Sauce:
- 1 c. whipping cream 250 mL
- 1 c. brown sugar 250 mL
- 1 tbsp. butter 15 mL
In a saucepan, bring the whipping cream and sugar to a boil. Cook for five minutes on low, stirring constantly. Remove from heat and add butter. It will thicken as it cools.
When it is time to serve the cake, make sure the sauce is warm. Drizzle caramel sauce over the top and sides of a slice of cake. Top with grated dark chocolate and a few fresh berries on the side if desired. Store any extra caramel sauce in the refrigerator. If there’s no cake left, use over vanilla ice cream to make a sundae.
Note: You can serve the cake without the sauce but topped with whipped cream. Source: adapted from www.mennonitegirlscancook.ca.
Pumpkin Spice Cookies
When February rolls around, I always want cinnamon spice, maybe because valentine’s season meant cinnamon hearts when I was a kid. Here is a tasty cake-like bite that satisfies my nostalgic spice craving. It includes some fibrous pumpkin puree to add nutrition.
- 2 c. all-purpose flour (spoon and level to measure flour) 500 mL
- 2 tsp. baking powder 10 mL
- 3/4 tsp. baking soda 4 mL
- 2 tsp ground cinnamon 10 mL
- 1/2 tsp. ground ginger 2 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/8 tsp. ground cloves .5 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. granulated sugar 125 mL
- 1/2 c. packed brownsugar 125 mL
- 1/2 c. oil 125 mL
- 1 large egg 1
- 1 tsp. vanilla extract 5 mL
- 1 c. canned pure pumpkin puree (not piefilling) 250 mL
- 1/2 c. chocolate chips(like semi sweet or dark chips) 125 mL
Preheat oven to 350 F (180 C). Prepare cookie sheets with grease, parchment paper or silicone mats.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt until well combined. Set aside.
In another mixing bowl, beat together granulated sugar, brown sugar and vegetable oil.
With mixer on low speed, slowly add flour mixture to the wet mix and blend just until nearly combined, scraping down the sides of the bowl as needed. The batter is very moist.
Fold in chocolate chips while folding batter to evenly combine.
Drop dough approximately two tbsp. at a time onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.
Bake in preheated oven until cookies are nearly set, about 11 to 13 minutes. Allow to cool several minutes before transferring to a wire rack to cool.
Store in a single layer in an airtight container. These are best once they’ve rested in an airtight container for a few hours. They soften throughout.
Note: You could add raisins or chopped nuts in place of the chocolate chips if desired.
Makes approximately 30 cookies. Source: www.cookingclassy.com.
Here are three consumer product shares that are worth the purchase:
I don’t like synthetic air freshener sprays; not for the body or the air. This is a clean/green beautiful spray that is alcohol free with the warming scent of vanilla. I use it on me and as a room spray. Nothing says welcome like the smell of vanilla! It is available online or at health food stores.
This lemony room mist refreshes the air using essential oil. Use in the kitchen to help with cooking odours or in the bathroom to freshen the air.
Read the label for surface safety. This cleaner is a favourite in my circle. It is not toxic and does not require that you scrub your tubs and sinks, which can wear down the coating and scratch the surfaces. It is worth a spot in your cleaning cupboard. Available online and at Canadian Tire stores.
Three grocery store finds to make food offerings convenient and tasty:
Woolwich Goat Dairy’s hard cheddar and old cheddar, along with the soft cheddar. The hard and soft cheese options are excellent served with crackers. Spread the soft variety on crackers or sprinkle over salads as it crumbles like feta. Goat cheeses can be tolerated by many people who cannot have cow dairy products. Available in the deli sections of grocery stores.
Aunty Kathy’s Saskatoon Berry Perogies have been such hit at our house. We use them as a dessert, a snack or a fun breakfast. Simply prepare according to package instructions. Once cooked, drain and cool slightly. Top with ground cinnamon and a sprinkle of sugar and of course a dollop of whipped cream to finish. Available in the freezer section of grocery stores. Made in Saskatchewan.
President’s Choice Old Fashioned Butterscotch Topping was the result of grocery shopping with my husband for the holidays. When I got to the checkout I noticed this addition to the cart. Turns out it was a hit when drizzled over vanilla ice cream, and is a quick dessert if needed.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
