One pot pasta

A little while ago, the one pot "wonderpot" pasta recipe was being repinned, modified and shared like crazy. I fully admit we got on the bandwagon. The first time we made it we were camping in Tofino. In Fogust. In the epic pouring rain and cold. This is an AMAZING camping recipe. It's one pot, quick, and almost impossible to screw up. It has the potential to be modified by any ingredient. It seems hardly possible that this would work, yet it does, and it's delicious!! The quantities will easily feed more than 4 adults (We each had a portion, and then I filled my two giant Pyrex bowls, which are . There is potential for all the ingredients to be dry, and then used as a backpacking food.

Tonight I made a variation of our camp "wonderpot". I actually paid attention when I was adding ingredients and remember the recipe!!

Monday night wonderpot, adapted from this delicious wonderpot

1 bag of GF Tinkyada pasta (I have not tried with other brands!)

1 28oz can diced tomatoes

1L chicken stock (preferably not "low sodium", or you'll have to add a little bit of salt)

1 large onion, julienned

One head of garlic, crushed (this made it really nice and garlicky)

500g of mild Italian sausage meat (we can buy it un-cased from our butcher downstairs, if not just use regular sausage).

3 small bok choy, chopped

1 bunch of basil, chopped

Parmesan cheese

Add everything except the bok choy and basil into a stock pot. Simmer until most of the liquid is gone (10-15 mins), then add the bok choy. Once liquid is all absorbed, add the basil and stir. Add parmesan once pasta is served.

Seriously, that's it. There is more liquid in my version thanks to my GF pasta. I love this dish!! Next time I'm going to try lentils and see what happens.

Dinner, things you learn at farmers markets, and special friends

Last night we were privy to our amazing wedding-photographer-turned-friend joining us for dinner. She was in Vancouver shooting a wedding the day before, so came for dinner before heading back home.

(Picture from our wedding!!)  If you are looking for an amazing, intelligent, hard working, talented and artistic photographer (for anything, she climbs mountains for fun), we highly recommend Melissa Welsh Photography.  Each picture turned out perfectly and we were so impressed by the high quality and professionalism!  Also, she was so much fun to work with!!

We were much too busy having fun to take pictures, so instead you get leftover shots (guess what I'm having for dinner tomorrow!!).

Winter chanterelle risotto. Winter chanterelles are slightly different than regular chanterelles, smaller, more mushroomy taste, but just as buttery and delicious.

Kale and brussel sprout salad. Delish. Recipe below.

I also made chicken and roasted a kabocha squash. Yum!! 

Sour cherry pie from Her majesty's pie company, purchase at the farmers market! Aaaaaamazing! We served it with vanilla ice cream from Rocky Point Ice Cream company.

So delish.