RECIPE: Pasta From Scratch

Homemade Pasta
for BCLiving
December 2021

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Making pasta from scratch is not as daunting as it might seem, and the time invested is 100% worth the reward. You don’t NEED a pasta maker just a rolling pin and a sharp knife, but the pasta machine will definitely speed things along (esp. if you have the attachment for a stand mixer). 
 
It may take you a try or two, so give yourself an afternoon to experiment. 

Makes 4-6 Servings  

INGREDIENTS 
 
- 2 cups “00” Flour (AP will also work) - and more for dusting/rolling 
- 4 eggs 
- sprinkle of kosher salt 
 
INSTRUCTIONS 
 
In a large bowl, mix the flour and salt together, and then create a well in the centre. 
 
Crack the 4 eggs into the well, and then with a fork or your fingers, beat them together slightly. Once broken up, start adding the flour from the sides to the mixture, until a loose dough has formed. 
On a floured surface, dump the dough out and begin kneading it for 5-7mins, adding flour as needed if it is too wet. The dough is ready when it is smooth, and if you poke it, it slowly springs back. 
 
Cover with plastic wrap and let sit at room temperature for 30 mins. 
When ready, cut the dough into 4 equal-ish pieces, wrapping the 3 you are not using back in the plastic wrap. 
 
On the floured surface begin to roll the dough into a rectangle, then fold together like an envelope (if you are using a machine you can begin to pass it though). After laminating it a few times, start to roll it (either physically, or on smaller and smaller settings on your pasta maker) until it is quite thin and uniform - continue to thoroughly dust it with flour as needed. 
 
You can now cut it into whatever shape you’d like. If you have an attachment for your machine, run the pasta through and sprinkle with flour again, forming into nests if using immediately. If you want to cut wider strips, fold the sheet of pasta accordion style and cut evenly with a sharp knife. 
 
To dry it, find yourself a pasta drying rack – and it also freezes very well this way! 
 
To cook, bring heavily salted water to a boil, and gently drop the fresh pasta in. It only takes a few minutes to cook (depending on the shape and thickness), so keep watch, and have your sauce ready to go. 
(Note: frozen pasta will take a few extra seconds to cook.) 

RECIPE: Oat Milk

Oat Milk
for Environment911.org - “But Make It Vegan”
January 2022

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If you love non-dairy milk, and are looking for a way to reduce your environmental impact by buying less packaged goods, making your own mylk at home is incredibly easy. 
None more so than oat milk! 

Two, maybe three, ingredients, a blender and finely woven tea towels and you’re set – plus you save yourself a trip to the store. 

INGREDIENTS 

• 1 cup rolled oats 

• 4 cups of cold (preferably filtered) water (less if you want thicker milk) 

OPTIONAL: 

• Pinch of salt 

• Vanilla extract  
  

INSTRUCTIONS:

Add the water, oats and optional ingredients into a blender. 

At high speed for 20-30 seconds (DO NOT over-blend as it will get slimy) blend together. 

Over a large bowl, place a clean, finely woven tea towel, and then slowly pour in half of the mixture (it’s easier to do in stages). 

Gently squeeze out the milk – too hard and you’ll get the oat sediment coming though – and then repeat with the second half of the blended mix. 

Optionally once the milk has all been removed, you can do a second pass through another tea towel to remove any sediment that made it through. 
 
Transfer to your desired containers, place in fridge to cool and enjoy. 
Make sure to shake before consuming as it may separate a bit. 
 
Should last a few days in the fridge/possibly up to a week (give it a smell!).

RECIPE: Homemade Granola for BC Living

Homemade Granola
for BCLiving
January 10, 0222

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One of the best things about making your granola at home is tailoring it to you! If you prefer the granola sweet, you can add more into it from the start. If you prefer your yogurt or milk to be the sweet one, you can leave the extra sweetener out. Hate (or are allergic to) a certain type of nut or berry? There is no need to read labels here! And one of the best things is that you likely have everything to make this in your pantry already, so no excuses...

INGREDIENTS

• 4 cups of rolled oats

• Approximately 1 to 1 ½ cups of nuts (your choice, chopped is best)

• Approximately ½ cup of dried berries

• 1 tsp salt (flakey sea salt or a bit less if table salt)

• ½ cup of coconut oil (or extra virgin olive oil)

• ½ cup of honey (or maple syrup)

• 1 tsp ground cinnamon

Optional: other mix-ables like cacao nibs, hemp hearts etc., plus vanilla or almond extract if you want an extra kick

INSTRUCTIONS

1. Preheat the oven to 300 degrees Fahrenheit.

2. Line a baking sheet (One large or two small) with parchment paper or a Silpat.

3. In a large bowl, add in the rolled oats, nuts, salt and cinnamon, then stir until combined evenly.

4. Add in the oil (melt the coconut oil if using), maple syrup or honey and mix until everything is coated. If the mixture is a little too dry, add a bit more oil.

5. Turn mixture onto baking sheets and spread evenly. The thinner the spread, and the flatter it is on the tray, the crispier the granola will be.

6. Bake for 10 minutes and then give it a stir (pressing it down again for clumpier/crispier), and rotate the pan(s) 180 degrees.

7. Bake for approximately another 10 to 15 minutes. (The granola will continue to crisp while it’s cooling, so do not over bake it). Next, remove from oven.

8. Let it cool completely, and then add in the fruit. Break it apart with your hands, and transfer to air tight containers.

9. It should last about two weeks. You can also try freezing it, but let warm to room temperature before consuming.

Makes approximately six cups

RECIPE: Virgin Margarita for Dry January

Virgin Margarita
for BC Living
January 13, 2022

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I was looking at the pile of cold, crisp, clean snow that fell the other day, and wondering if I could make that into a cocktail. While feeling cold and dreaming of summer, inspiration came in the form of a slush-style margarita. If you miss that tequila zing in there, I saw on the internet someone suggested a splash of pickle juice, so maybe give that a try if you’re brave (I wasn’t).

INGREDIENTS

• Juice of 2 limes

• Juice of half a lemon

• Juice of half an orange

• Soda water

• Lime wedge for garnish

• Ice – cubed, crushed or snow

• Salt for rim

• 1 oz simple syrup if you prefer sweeter (Optional)

INSTRUCTIONS 

1. Line the glass with salt, if so desired.

2. Mix juice in separate glass together for 30 seconds.

3. Place chosen type of ice in the glass, then pour the juice over, and top with desired amount of soda water.

4. If you find it too tart, add more orange juice.

5. Garnish with lime wedge.

RECIPE: Bright Light Passionfruit Mimosa Mocktail

Bright Light Passionfruit Mimosa
for BC Living
January 13, 2022

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There are lots of zero-proof substitutes for distilled alcohol on the market these days. They provide the flavours of the originals, but leave out the alcohol. I tried a bottle of Lumette's Bright Light (and they’re Canadian!) as a sub for the G&Ts I’ve come to love this past year. But I decided to try and make something fun with it, and came up with this combo of a passionfruit-flavoured kombucha, and an ounce of the zero-proof into a very light bubbly drink that pairs well with brunch! 

INGREDIENTS 

• 1 oz Bright Light Lumette (or other gin substitute)

• Carbonated passionfruit kombucha

INSTRUCTIONS 

1. Pour one ounce of the gin-substitute into a champagne flute and top with bubbly kombucha.

RECIPE: Blueberry Sour Mocktail for Dry January

Blueberry Sour Mocktail
for BC Living
January 13, 2022

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If you’re missing your sour/tart beers, this is a fun one to try! The simple syrup was made with frozen B.C. blueberries, but you can use whatever you have on hand. This one will take some planning. Both the syrup and the tea need to cool, so go ahead and get that out of the way the day before you want to make the drink. 

INGREDIENTS 

Blueberry simple syrup: 

• 1 cup water

• 1 cup sugar

• ¼ cup blueberries

Blueberry Sour:

• 2 oz of fresh brewed and chilled, berry-flavored tea (I used Silk Road’s Berry Victoria)

• 1 oz blueberry simple syrup

• 1 oz lemon juice (approximately half a lemon)

• 1 egg white

• Ice

INSTRUCTIONS 

1. To make the simple syrup, place water, sugar and blueberries in a small sauce pan over medium heat. Bring to a low boil, stirring and turning the heat off when the sugar has dissolved.

2. Let sit for an hour or more until it is cool and has a distinct blueberry taste, then strain the syrup from the berries and cover.

3. Chill in the fridge.

4. To make the cocktail, chill coupe glass ahead of time (Optional).

5. In a shaker, add a handful of ice, the tea, simple syrup, lemon juice and egg white.

6. Shake vigorously to combine everything and froth the egg white.

7. Take a strainer and pour the mixture into a coupe glass, shaking to get the froth out.