Everything Salad

This salad has so many delicious things in it.  Beets, cranberries, pears, nuts.... and it all tastes so wonderful together.  I made this salad because I was craving something super healthy and flavourful.  And with all these fruits and vegetables I felt healthy indeed.  If I had had some Parmesan cheese I would have grated a bit of that into this salad, so if you have some...grate away!  I tossed everything with a homemade vinaigrette which didn't overwhelm the multitude of flavours in this salad.  

Everything Salad

1 large bowl of mixed greens
1 ripe pear, thinly sliced
1 beet, peeled and grated
1 golden beet, peeled and grated (optional)
1 carrot, peeled and grated
1/4 cup pecans
1/4 cup sliced red onion
1/4 cup dried cranberries
2 tbsp hulled sunflower seeds

Dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil, or oil of your choice
1 tsp sugar
1/2 tsp dijon mustard
salt and pepper

Combine all of the salad ingredients in a bowl. Mix the dressing ingredients and toss the desired amount with the salad,

Curried Carrot Soup

I have been making this soup for years.  The first time I made it was while I was a broke college student.  It was about midnight and I wanted something healthy to eat while I stayed up all night writing a report that was due the next day (I am a huge procrastinator) so I started flipping through my cookbooks to find something I could make.  I came across a recipe for curried carrot soup and I was surprised that I actually had all the ingredients and could make it.  Luckily, I always made sure I had carrots, onion, and potatoes in my fridge...they are a good base for many soups.  I only had to change one thing, the original recipe calls for evaporated milk but I only had 2% so I used that.  Since then I have made the soup with both types of milk many times, but I believe it's better with the 2%, the consistency is a little smoother and the curry flavour is more pronounced.  This soup has been made for many of my family members and friends and everyone always loves it.  I love making it for potlucks too because it's so easy and inexpensive.  

(The original recipe comes from Pot Luck by Mabel Hoffman.)

Curried Carrot Soup

8 carrots, peeled and thickly sliced

1 potato, peeled and cut into cubes

1 small onion, chopped

1 tbsp. curry powder

2 cups chicken broth (or vegetable broth to make this vegetarian)

salt and pepper

1 cup milk 

Add all of the ingredients except for the milk to a large pot set over medium heat.  Bring to a boil.  Cover and simmer for 30 minutes over low heat, until vegetables are tender.

Use a hand (submersion) blender to puree the vegetables in the pot.  Stir in the milk and heat through. Enjoy!

Mini Chili Meatloaf with Smoky Potatoes

Meatloaf isn't something that I eat very often, but for some reason I was craving it the other day.  I didn't want to just make regular meatloaf though, I wanted to try something different.  I decided to try making a chili meatloaf, and it turned out to be delicious.  I also wanted some mashed potatoes on the side (because meatloaf and mashed potatoes are soul mates), so I decided to add some smoky spices to them so that they would compliment the meatloaf.  And to get some veggies on my plate I made some roasted peppers and zucchini to go with it.  It was a wonderful meal, and I will definitely be making this meatloaf again!

Chili Meatloaf

1 lb. ground beef

1 egg

2 green onions, sliced

2 garlic cloves, minced

1/3 + 1/4 cup taco sauce

1/2 + 1/4 cup grated cheddar cheese

1 tsp. cumin

1/2 tsp. cayenne

Smoky Mashed Potatoes

4 large potatoes

1/4 cup milk

1/3 cup sour cream

1/2 tsp. paprika

1 tsp chipotle pepper powder

Preheat oven to 400F. Combine all ingredients except for the 1/4 cup each of taco sauce and grated cheese.  Divide the beef mixture into four mini loaves.  Top each with a tablespoon of taco sauce and a sprinkle of cheddar cheese. Place on a parchment paper lined baking sheet and cook for 30 minutes.

To make the smoky mashed potatoes peel four large potatoes (if you are using new potatoes you can leave the skin on for a more rustic look) and cut into 1 inch cubes.  Place in a pot of salted water and bring to a boil.  Let simmer for 10 minutes or until the potatoes are tender, but not mushy.  Drain the potatoes and place back in pot.  Add  milk, sour cream, and spices.  Use an electric mixer to puree them, or just mash with a potato masher.  Add extra milk if the potatoes seem too dry.

Mexican Lasagna

This is definitely one of my favourite recipes, it's cheesy, delicious, and a crowd-pleaser.  I have made if for quite a few different people and they always love it.  I usually serve it with sour cream and salsa, but you can also throw some sliced black olives, tomatoes, avocado, or shredded lettuce on top as well.  The recipe doubles well, just make it in a 9x13 inch pan instead.  I find this lasagna just as good the next day, so I definitely like to have left-overs.  

Mexican Lasagna

1 small onion, diced
1 tbsp. olive oil
1 lb lean ground beef
2 cloves garlic, finely diced
2 tbsp. chili powder (homemade recipe here)
540 ml can tomato sauce
1 tsp sugar
1 egg
1 cup cottage cheese
1 cup Mozzarella cheese, grated
1/2 cup Cheddar cheese, grated
3 large tortillas
2 green onions, sliced
Toppings:
salsa
sour cream
shredded lettuce
diced tomatoes

Heat oil in large skillet.  Add onions and cook until soft.  Add ground beef and garlic and cook until beef is browned.  Mix in chili powder and then add tomato sauce and sugar.  Simmer for 15 minutes, stirring often.
Preheat oven to 350F.  Beat the egg and then mix with cottage cheese.
Spread the bottom of a 9x9 pan with 1/3 of the beef and sauce.  Cover with 1/2 of the Mozzarella cheese.  Place a tortilla on top, cutting so that it fits.  Add the cottage cheese and cover with another tortilla.  Cover the tortilla with 1/3 of the beef and the rest of the Mozzarella cheese.  Place the last tortilla on top and cover with the rest of the beef and the Cheddar cheese.  Sprinkle the green onion over top.  Bake for 30 minutes.  Serve with salsa, sour cream or any other toppings.  Enjoy!

Lemon Coconut Pie

I recently found this awesome enamel pie plate at Value Village for $3 and knew I had to have it.  It's so pretty!  The only problem is that unless it's a pot pie, I never make pies.  The reason being that I suck at making pie crust.  I don't know why, I follow directions and tips, but my pie crusts never turn out.  So I decided to make a crust out of crushed Lady Fingers instead.  Way easier, and it tastes great too!  

I love everything lemony, and this pie is no exception.  I also like that it's different from lemon meringue...because you can't have too many types of lemon pies:)

Lemon Coconut Pie

1 1/4 cups crushed Lady Finger Biscuits

1/4 cup + 3/4 cup sugar

1/4 cup melted butter

zest and juice from one lemon

2 eggs

2 tbsp flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup shredded coconut

Preheat oven to 350F.  Mix the crushed Lady Fingers with 1/4 cup of sugar, the butter, and the lemon zest.  Press the mixture evenly into the bottom and sides of a pie pan.  Bake for 8 minutes.

Beat the eggs and remaining sugar together until well blended.  Add the flour, lemon juice, baking powder, and salt and mix well.  Pour into the cooked pie crust and then cover with the coconut.  Bake for 25 minutes, or until browned.  Chill in the fridge for a few hours before cutting.  Enjoy!

Spring Roll Salad

Everything about this salad is amazing!  The flavours blend together so well, I could probably eat it every day.  And it's so refreshing to have in the middle of winter.  The fresh lime and cilantro and the overall brightness of this salad makes me feel like spring is just around the corner.  I found the original recipe for this salad here, but I have made a few changes to it, such as the addition of mango.  I love mango in spring rolls, and I also think mango, cilantro, and lime go really well together, so I wanted it in this salad.  If you have the time I recommend making the dressing ahead of time so the flavours have a chance to mingle.  I found it tasted better the next day, but it was also delicious the first day, so if you can't make it ahead of time don't worry.

Spring Roll Salad

100g Vermicelli noodles, cooked according to pkg

3 cups shredded Napa Cabbage

1/3 cup chopped cilantro

1 cup sliced English cucumber

1 red pepper, cut into thin strips

1 mango, julienned

1 can baby corn, sliced

2 green onions, sliced

spicy dressing:

1 tbsp sesame oil

2 tbsp sriracha hot sauce

1 lime, juice and zest

1 tsp soy sauce

1 tsp minced ginger

1 garlic clove, minced

Cut the noodles into bite-sized pieces and put in a large bowl.  Add the rest of the salad ingredients to the bowl and toss.  

Whisk the dressing ingredients together in a small bowl and stir into the salad.  

Roasted Cauliflower and Leek Soup

This is a wonderful, full-flavoured soup that is warming on a cold winter's day.  And with an ingredient list of old cheddar, roasted cauliflower, and delectable leeks...how could it not be delicious?  When I made it I only pureed it a bit with the blender so that there were still tasty pieces of cauliflower in the soup.  Roasting the cauliflower first added a wonderful nutty taste.  I sometimes roast cauliflower as a side dish and then toss some Parmesan cheese on it using this same roasting method- it's delicious!

Roasted Cauliflower and Leek Soup

1 small head of cauliflower, cut into florets

1+1 tbsp olive oil

2 leeks, ends and dark green parts removed

2 1/2 cups vegetable broth

1/2 cup white wine

1/2 tsp dried thyme

1 cup shredded old white cheddar

1 cup milk

salt and pepper

optional: parsley and/or orange cheddar for garnish

Preheat the oven to 400F.  Toss the cauliflower with 1 tbsp of olive oil and some salt and pepper.  Roast on a baking sheet for 20-30 minutes, until browned, stirring once or twice.

Cut the leek in half lengthwise and then thinly slice both halves. In a large pot heat the remaining oil then add the leek.  Cook for about 5 minutes, or until it is softened.  Add the broth, wine, thyme, and roasted cauliflower.  Bring to a boil and then simmer for 20 minutes.

Use a submersion (hand) blender to puree the soup into the desired consistency.  Mix in the cheese and milk and heat through.  Season with salt and pepper and enjoy!

Fresh Mixed Vegetables

Sometimes I just crave simple vegetables with a side of rice, and these veggies were perfect.  They added so much colour to my plate, and had a great melding of flavours.  I used green beans, carrots, and yellow and orange peppers to make this.  I would have added red peppers too if I had had some in my fridge.  When I paired this with a brown and wild rice medley it made for a filling and healthy meal.  When making this dish just be careful to not overcook the vegetables, the fresh crispness of them add to the taste of the dish.  These vegetables are also a great addition to penne tossed with a cream sauce.

1 large carrot, peeled and julienned

1/2 orange pepper, cut into thin strips

1/2 yellow pepper, cut into thin strips

large handful of green beans, trimmed

1/2 tbsp butter

1/4 cup vegetable broth

freshly ground pepper

Melt the butter in a large pan over med-high heat.  Add the carrots and green beans and stir-fry for about 2 minutes.  Add the vegetable broth and cover pan for 3 minutes.  Add the peppers and cover pan again for 2-3 minutes or until carrots and green beans are tender-crisp.  Season with pepper and enjoy!

Citrus Compote Breakfast Bowl

I have always been a breakfast eater - after all it is the most important meal of the day- but I find I always end up eating the same thing.  Cereal, yogurt, maybe a banana if I'm feeling extra healthy. Just something quick that will get me through the morning.  There have been many times that I have bought grapefruit in the hopes that I will eat it at breakfast, but then I find I don't have time in the morning to eat it.  But with this recipe I can have a quick, healthy breakfast that includes grapefruit and so much more.  The compote stays good in the refrigerator for 3 days so you can make it on a Sunday night and enjoy this flavourful breakfast in the morning with no fuss.  Best of all, it has all four food groups in it, and lots of protein when you use Greek yogurt.

Citrus Compote Breakfast Bowl for Four

2 pink grapefruit

2 oranges

3 clementines

1/2 tsp orange zest

2 tbsp honey or maple syrup

1 cardamom pod, lightly crushed

1" piece of cinnamon stick

1" piece of ginger, cut into strips

2 cups plain or vanilla Greek Yogurt

1/4 cup Pecans

1 cup Granola 

Supreme the grapefruit, oranges, and clementines, reserving at least a 1/2 cup of juice.  

In a small pan mix 1/2 cup of citrus juice with the zest, honey, cardamom, cinnamon, and ginger.  Bring to a boil then reduce heat and simmer for 5 minutes.  Strain the syrup and pour over the segmented pieces of fruit.  Refrigerate for at least an hour to let the flavours mingle.

Divide the yogurt between 4 bowls, topping with the compote, pecans, and granola.  Enjoy!

Home Made Perogies!

A few months back my cousin mentioned that she has always wanted to make perogies from scratch, so when she was coming to visit for a weekend of skiing fun I thought it would be a great time to make them together.  Although I have made perogies before on my own, it was definitely easier, and more fun, to make them with someone.  We took turns being the roller/cutter and the filler to make an assembly line of tastiness...all the while drinking wine to make the work merrier:)  

We made a traditional bacon/onion/cheese perogie and we also got creative and made jalapeno/onion/cheese, sweet potato/bacon, and mushroom/onion/cheese fillings.  They all turned out great...well, I didn't try the mushroom one, but my cousin and her boyfriend told me they were delicious!  They really do taste so much better than the frozen ones.  

When making the dough you will find it very elastic-y.  I found I would have to keep rolling it out after cutting a few circles.  But the elasticity did make it easier to stretch the dough around the filling.  And when it came to the filling I didn't measure anything, I just mixed mashed potatoes with all the different ingredients I wanted and figured if there was leftover filling I would just eat it on its own.  Which my cousin did with the mushroom filling.  For this recipe I will give an approximation of what we used for each filling, but if you want it cheesier or less oniony just use what you would like in the fillings.  I did want to make a sweet apple and cinnamon filling too, but we just didn't have the time, or the energy.  All together we made over 50 perogies, and we ate most of them too!  They were just so yummy!

Home Made Perogies

For the dough:

3 cups flour, plus more for kneading

1 cup water

1 egg

2 teaspoons vegetable oil

1 teaspoon salt

For the filling:  

(potato/cheese/onion/bacon, potato/cheese/onion/jalapeno, potato/cheese/onion/mushroom, and sweet potato/bacon)

6 large potatoes, peeled and cubed

2 cups cheddar cheese

3 onions, chopped

6 slices cooked bacon, crumbled

3 jalapeno peppers, finely diced

1 large sweet potato

3 shitake mushrooms, finely diced

any other fillings you would like to try

Place the flour and salt in a large bowl.  Beat the water, egg, and oil with a fork in a separate bowl and then add to the flour.  Slowly mix in with a wooden spoon until the dough forms (it may still be a bit crumbly).  Transfer onto a floured surface and knead for about 8 minutes, sprinkling with flour to prevent sticking.  The dough should be smooth and start to feel stretchy.  Invert a bowl over the dough and let it sit at room temperature for an hour.  (This will give you time to get the other ingredients ready.)

Boil the potatoes in a large pot of salted water until cooked through.  Drain and use a hand-mixer to puree them.  Divide the potatoes and cheese into three bowls. Bake the sweet potato, or microwave it, until it is cooked through and then scoop out the pulp and place it in a bowl.  Fry the onions until well-done and add to 3 of the bowls of potato.  Fry the mushrooms and add to a potato/onion mixture.  Add the jalapenos to another of the bowls of potato and onion.  Divide the bacon between the remaining potato/onion bowl and the sweet potato bowl.    

Divide the dough into 2 parts to make it easier to roll.  Start with one half and roll it until it is about 1/8" thick.  Use the top of a glass or a round cookie cutter to cut circles (about 2 1/2" in diameter) from the dough.  Place a tablespoon of filling into the middle of each circle, and then fold the dough over and seal at the edges.    Brushing a small amount of water on the dough edges before pinching together helps the perogie to stay closed.  

Place the perogies in a large pot of boiling water, about 10 at a time, and boil for 4-5 minutes or until they float to the top.  Drain the perogies and fry in a large skillet with olive oil until they are browned on both sides.  Serve with sour cream and sliced green onions.  Enjoy!!

   

If you wish to freeze or refrigerate some for another time then skip the frying step.  They taste better when they are freshly fried.         

Potato and Cauliflower Mash with Leeks

I was giddy with excitement and had to bite my tongue the whole time my hubby was eating this because I couldn't wait to blurt out "you're eating cauliflower!! muahahahaha!".  I had just told him it was mashed potatoes with leeks and spinach, which was bad enough in his opinion.  But he really liked it, despite my maniacal laughter, and even said he would eat it again!  

I loved the addition of the cauliflower to the potatoes, it made them more light and fluffy, plus made it that much healthier!  It was also nice having so many vegetables in one dish, it eliminated the need of having another side dish for my salmon.  I look forward to making this dish again as it was a really great accompaniment to the meal.  

Potato and Cauliflower Mash with Leeks

3 large potatoes, peeled and cubed

4 cups cauliflower florets

2 tsp olive oil

2 cloves garlic, minced

1 leek

4 cups chopped spinach

salt and pepper

In a large pot of boiling water cook the potatoes for 5 minutes.  Add the cauliflower and continue to cook for about 10 minutes, or until vegetables are tender.

Cut the root and and the tough green parts off of the leek.  Run water through the leek to rinse out any grit.   Slice the leek lengthwise in half and then cut into thin slices.  Heat a large pan over medium heat.  Add the oil, garlic, and leek and cook until softened, about 3 minutes.  Stir in the spinach along with 2 tbsp of water, cook until spinach is wilted.

Drain the potatoes and cauliflower and mash well.  Mix in the spinach and leek mixture and season with salt and pepper.  Enjoy!

Cheesy Polenta with Spicy Shrimp

I love polenta, and I'm happy that I finally tried cooking it myself.  I usually just buy the pre-made tubes of it, which work well in some recipes, but for this recipe I wanted something creamier.  It's really easy to make too, and then you can add your own flavourings- such as the smoky paprika and old cheddar cheese in this recipe.  And when topped with fiery shrimp in a lemon sauce...mmm...devine!   

Cheesy Polenta with Spicy Shrimp

1 cup cornmeal

1 tsp salt

4 cups water

2 tsp paprika

1 tsp cayenne pepper

1 cup grated old cheddar

1/2 cup chopped cilantro

1 tbsp oil

1 pound peeled shrimp 

1 tsp hot pepper flakes

juice from one lemon

In a medium pot whisk the cornmeal and salt with 2 cups of water over medium heat until it begins to thicken (about 5 minutes).  Add another cup of water along with the paprika and cayenne and whisk until it begins to thicken again.  Add the last cup of water and continue to whisk until tender and thickened, about 5-8 minutes.  Stir in the cheese and cilantro.

In a frying pan heat the oil over medium-high heat.  Add the shrimp and pepper flakes and sautte until shrimp are pink, around 5 minutes or less.  Remove from heat and add in the lemon juice.  Scrape up any bits of chili peppers and then top the polenta with the shrimp and lemon sauce.  Enjoy!

Curried Tofu and Veggie Soup

I am really excited about this soup.  It is insanely good, and one of those recipes you could make with just about anything.  I would love to try it with fish or shrimp, and I think my hubby would love it with chicken.  You can add any vegetables you fancy to it.  I put in broccoli, carrots, red pepper, bean sprouts, and baby corn but any of those could be switched to something you prefer.  I almost added some shitake mushrooms to it, but then I was like 'what was I thinking? I hate mushrooms!'.  It's just that I had some in my fridge from when my cousin was here making perogies with me and I thought I should use them.  

The soup had a really nice level of spice to it, as in it got my nose running a bit.  If you would prefer something milder just add less curry paste.  I loved the spice on the rainy day we were having though, it warmed me up from the inside:)  

Spicy Tofu and Vegetable Soup

1 tbsp coconut or olive oil

1 onion, chopped

1 inch piece of ginger, peeled and minced

1-2 tbsp red curry paste

900 ml vegetable broth

398ml can of coconut milk

1 tbsp sugar

350g pkg extra firm tofu

1 cup beansprouts

1 carrot, thinly sliced
1 red pepper, thinly sliced
1 1/2 cups broccoli florets
1 can baby corn, cut into 1" pieces

Rinse the tofu under cold water and then cut into thin slices.  Place each slice on cutting board covered with paper towel.  Place more paper towel on top and then top with something heavy so that the excess moisture will be squeezed out.  Let sit for about 15 minutes and then cut each slice into thin strips.
In a large pot heat the oil over med-high heat.  Add the onion, ginger, and curry paste and cook for about 5 minutes.  Add the sugar, broth and coconut milk; mixing to incorporate the curry paste.  Bring to a boil and then mix in the vegetables and tofu.  Let cook for about 5-10 minutes or until vegetables are tender.  Enjoy!

Dijon Roasted Chicken and Carrots

Every now and again I feel like I should actually make a dinner that my hubby will like.  This one is kind of half-and-half, since he doesn't like cooked carrots, but I figured I made up for that with the delicious chicken and yummy potato wedges I served with it.  This recipe calls for bone-in chicken breasts that I think is a must.  I find chicken tastes different when cooked with the bone.  It's jucier and seems to have more flavour. Also, it takes longer to cook which allowed the Dijon sauce to get extra crispy and the carrots to become tender.  I loved the onions in this recipe too, they soaked up all the flavours of the chicken and I ate so many of them!  I will definitely be making this again!

Dijon Roasted Chicken and Carrots

2 tbsp Dijon mustard 

1/2 tsp dried oregano

1/2 tsp dried sage

1 tsp dried parsley

1/4 tsp dried rosemary

2 bone-in, skinless chicken breasts

3 cups of large pieces of carrots

1 large sweet onion, chopped into large pieces

1+1 tbsps olive oil

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 475.  Heat 1 tbsp of olive oil in a large frying pan and sear the chicken breasts until browned.  Mix the carrots and onions with the other tbsp of olive oil and the salt and pepper and place on a large baking sheet, leaving two spaces in the middle for the chicken to go.

Mix the Dijon with the dried herbs.  Place the chicken on the baking sheet and then cover each breast with the Dijon mixture.  Roast for 40 minutes and then enjoy!

Squash Vegetable Soup

Winter is a wonderful time to enjoy soups...actually I enjoy soup all year round.  This one is really hearty, filled with cauliflower and big chunks of flavourful squash.  I like the addition of tomato paste to the broth, I found it gave it an extra layer of flavour, and the spice of the chili flakes made it even more warming. I found this soup very filling, which made it perfect for my lunch.  If you were making it for dinner and just wanted a bit of extra heartiness I think some barley or brown rice would be a good addition.  Either way it's a fantastic soup!

Squash Vegetable Soup

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 celery stalk, sliced

1 carrot, sliced

1/2 tsp hot pepper flakes

1/2 tsp dried thyme

1/4 tsp salt

2 tbsp tomato paste

2 cups vegetable broth

1 1/2 cups water

2 1/2 cups peeled and cubed butternut squash

1 small cauliflower, chopped into florets

2 bay leaves

handful chopped fresh parsley

salt and pepper

Heat oil in a large pot over medium heat.  Add the onion and cook until tender.  Add the garlic, carrots, celery, hot pepper flakes, thyme, and salt.  Cook for a bout 5 minutes.  Add the tomato paste and mix well.   Stir in the water, broth, squash, cauliflower, and bay leaves.  Bring to a boil and then lower heat and simmer until the squash is tender, about 15-20 minutes.

Add 2 cups of the squash to a food processor or blender and puree until smooth.  Add the puree back to the soup and stir together well with the parsley, salt and pepper.  Enjoy!

Crispy Oven Wedges with a Kick

When I saw these potatoes at the grocery store I knew I had to make some wedges with them.  They were the perfect shape, all I had to do what quarter them lengthwise into wedges.  I have been trying out different recipes for potato wedges and thought I would try something new with these ones.  I think I have finally figured out how to make crispy oven fries.  I just had to boil them for a few minutes first and cook them at a high temperature.  After cutting them I put them in a deep frying pan and covered them with water and then boiled them for about 5 minutes.  Then I drained them and put them back in the pan so that the heat could completely dry them. Once the potatoes were dry I put the oil and seasonings on them while they were still in the pan and shook it around to cover them.  That way the oil was already warmed up when I put them in the oven, which seemed to make a difference.  They turned out really well and I will definitely make them this way again.

Crispy Oven Wedges

4 medium potatoes, cut into wedges

2 tbsp olive oil

1 tsp pepper

1 tsp salt

1 tsp cayenne pepper

1 clove garlic, crushed

a few lemon wedges, if desired

Preheat oven to 475F.  Place the potato wedges in a pan and cover with water.  Bring to a boil and continue to boil for about 5 minutes.  The potatoes should be just starting to get tender.  Drain the potatoes well and add back to pan.  Let sit for a minute or two so that any water left on them evaporates.  Toss with the olive oil, garlic, and spices and transfer to a large baking sheet.  Add the lemon wedges to the pan, if desired.  Bake for 15-20 minutes, flipping half way through.  Enjoy!

Nut and Seed Energy Bars

In my Christmas Stocking this year I found a delicious organic nut and seed bar that I absolutely loved because it had no granola in it.  It was just nuts, seeds, and puffed brown rice...so delicious.  I wanted to buy more but the only place I could find them was at a Health Food Store where they were $3 each, which I really didn't want to pay.  (Maybe Santa's Elves get a good discount??)  So I decided I would try to find a recipe that would make something similar. However every recipe I found had oatmeal in it, so I had to adapt one by using shredded coconut instead.  I didn't find puffed brown rice at any stores for use in this recipe, but if I ever do find some I will definitely make these again using it.  I would also like to try it with different nuts, like Brazil nuts or Filberts.  Some of the sesame seeds could also be replaced with Chia or Hemp seeds, or even some coarsely ground flax seeds.  The sky is the limit!:)

Healthy Nut and Seed Bars

1/2 cup sesame seeds

1/2 cup pumpkin seeds

1/4 cup almonds

1/4 cup chopped pecans

1/4 cup shredded coconut

1/4 cup unsalted sunflower seeds

3 tbsp brown sugar

3 tbsp honey

In a large frying pan toast the sesame seeds over medium heat, just until they become aromatic and begin to brown.  Remove from heat.  In a saucepan melt the sugar and honey together and bring to a boil.  Mix the seeds and nut into the sugar mixture and coat well.  Pour out onto a piece of parchment paper and cover with another piece.  Use your hands to flatten into a large rectangle.  Let cool slightly before cutting into bar shapes.  Cool completely before storing.

Smashed New Potatoes

These are wonderful crispy little potato bites that are easy to make and easier to eat.  They are a good alternative to fries or potato wedges, and make a great side to this chicken.  In potato terms there was an extra step in making them, since you had to boil them and then bake them, but it's worth it.  I may try to roast the potatoes first next time, and then smash and bake them longer.  Saves the use of a pot:)  

I used cayenne pepper to season them because I like spice, but any number of seasonings would work.  They would be good with rosemary, garlic, chives...or just salt and pepper.  Anything you choose will taste wonderful!  

1 1.5lb bag of baby new potatoes (or as many as you would like to make)

Olive oil

Salt

Pepper

Parsley, finely chopped

Cayenne

Place potatoes in a large pot and cover with water.  Bring to a boil and then simmer until potatoes are tender.  

Preheat oven to 450F.  Drizzle olive oil on a foil-lined baking sheet and the place the drained potatoes on it.  Smash each potato with either a potato masher or the bottom of a glass.  Brush the tops of the potatoes with more olive oil.  Sprinkle salt, pepper, and parsley generously over the potatoes.  Sprinkle a bit of cayenne on each potato.  Bake for 20 minutes until crispy and golden.  Enjoy!

Roasted Brussels and Barley

I have been trying to eat more whole grains lately so when I found some pearl barley at a health store I decided to pick it up.  I wasn't really sure what to do with it though, except to put it in soup.  But then I came across this recipe for wheat berries with Brussels sprouts and I figured I could just use barley instead.  It was so hearty and healthy, a great post-Christmas Season meal.  There was a lot of flavour in it, and I really liked the texture of the pearl barley.  I am excited to try it in other recipes.  I think it would be good in a lot of things that call for rice, and perhaps some salads as well.  

I really liked the roasted Brussels sprouts in this recipe too.  I will definitely be cooking them this way in the future.  Seriously, everything tastes better when it's roasted with lemon!

Roasted Brussels and Barley

1 cup Pearl Barley

3 cups Vegetable Broth

1 lb. Brussels Sprouts, trimmed and quartered

1 Onion, diced

1+1 tbsp Olive Oil

1/4 cup Walnut Pieces

1 Lemon

Salt and Pepper

Cook the barley in the 3 cups of vegetable broth according to package directions. 

Preheat oven to 425F.  Toss the Brussels, onion, and 1 tbsp of oil together and place on a baking sheet.  Roast for about 15 minutes, or until browned, stirring half way through.  Remove from oven and mix in the walnut pieces.

Zest the lemon.  Add 1 tbsp of lemon juice to the zest, as well as the remaining oil and salt and pepper.  Mix well.  Place the Brussels sprouts and cooked barley in a large bowl and pour the lemon dressing over it.  Toss together and serve.  Enjoy!

Roasted Lemon Chicken

Roasted chicken is so easy to make, and this recipe makes such a tender chicken with a lemony taste throughout.  I know I have said it many times before, but lemon makes everything better!  I always have some sitting on my counter.  A lot of recipes for roasted chicken say to place half a lemon in the cavity, but I really like lemon so I put slices of lemon in between the breast meat and the skin, along with some butter of course!  The breast meat was so juicy and delicious, and so was the rest of this chicken.  For the spice rub on the outside I used salt, pepper, paprika, and a bit of cayenne, but you could use any spices you think would go well.  

You can see the lemon slices under the skin.

Roasted Lemon Chicken

2-3 lb whole chicken

2 lemons

2 tbsp butter

Salt

Pepper

2 tsp paprika

2 tsp cayenne

Preheat oven to 400F.  Rinse the chicken inside and out.  Generously sprinkle the cavity with salt and pepper.  Cut one lemon in half and place both halves into the cavity.  Use your fingers to make a pocket in between the skin and the breast meat over both breasts.  This is done by starting at the cavity opening and slowly sliding your finger under the skin so that it doesn't rip.  You want to make pockets big enough for the lemon slices. 

 Insert 1 tbsp of butter into each pocket, massaging it around so that it covers as much area as possible.  Cut the second lemon in half.  From one half take a few slices off and slide them into the pockets, as much as you can fit without tearing the skin.  

Use the rest of the sliced lemon half to squeeze juice over the outside of the chicken.  Rub it around and then sprinkle generously with salt and pepper.  Sprinkle the paprika and cayenne over the bird and rub it all in, covering as much of the skin as possible.

Place the chicken in a roasting pan.  Cut the remaining lemon half into small wedges and tuck them under the chicken.  Roast for 50-65 minutes.  When it is cooked the drumsticks will easily twist off.  

Remove from the oven and let it stand for about 10 minutes before cutting into it.  This is so that the juices can re-distribute throughout the bird resulting in a juicier chicken.

Enjoy!

Avocado Soba Noodles

I have been wanting to try an avocado sauce over pasta for quite a while, and so when I found some Sweet Potato and Buckwheat Soba Noodles I knew exactly what I would make with them.  This is a really simple dish, and if you love avocados you will love this.  When I first came across a recipe for avocado pasta I was a little skeptical, but it was delicious.  I made my sauce with lemon and parsley, but you could also use lime and/or cilantro to replace either of those ingredients.  And of course you can use regular soba noodles, or even spaghetti if you prefer.  The colour is a bit off-putting, however once you taste it you won't care what colour it is.

Soba Noodles with Avocado

250g Soba Noodles

2 ripe avocados

1 lg clove garlic

1 tbsp lemon juice

1/4 cup parsley

Using a food processor mince the garlic and parsley, then add the avocado and lemon juice and puree.  Meanwhile cook the soba noodles according to package directions.  Drain and mix with the avocado sauce. Serve immediately and enjoy!

Zucchini and Sweet Potato Pilaf

I recently bought 3 beautiful zucchinis of different colours, but didn't know what I wanted to make with them.  Then I remembered this brown rice casserole that I have made a few times before.  I usually just make it with regular dark green zucchini, but I thought the extra colours would brighten the dish up more. This is a really hearty casserole that I like to serve as a side to fish, or on its own if I'm having it for lunch.  And with only 4 ingredients it's a convenient recipe to make.  

Zucchini and Sweet Potato Pilaf

1 1/2 cups of brown rice

2 1/4 cups vegetable broth

2 small zucchini, diced

1 sweet potato, diced

Preheat oven to 350F.  Mix all of the ingredients in a baking pan and cover tightly with aluminum foil.  Bake for 30 minutes.  Stir rice and vegetables and add a bit of water if necessary.  Cover tightly again and continue cooking for another 15-30 minutes.  Rice and sweet potatoes should be fully cooked.

Crab and Shrimp Layered Dip

This is another of my childhood favourites, but I only made it for myself recently.  It's a really easy dip to make, and it tastes amazing.  The hubby and I ate so much of it on New Years Eve!  This picture is actually from when my mom made it at Christmas because I didn't get a chance to take a picture of mine before we started to eat it.  It's great served with crackers, celery, or Romaine lettuce leaves as you can see in the picture.  I'm not sure if my mom adds the sour cream to it, but I did just to make it easier to dip in.  

Crab and Shrimp Dip

1 pkg cream cheese, softened at room temperature

1/4 cup sour cream

1/4 cup seafood sauce (approx.)

1 can crab meat

3 tbsp minced parsley

1 can cocktail shrimp

Mix the cream cheese with the sour cream and spread into middle of a large plate.  Pour the seafood sauce over top, spreading it almost to the edges.  Spread the crab meat on top of that, making sure you can still see some of the sauce and cream cheese at the edges.  Sprinkle on the parsley in a smaller circle on top of the crap and top with the shrimp.  Serve with crackers and vegetables.

Curried Tomato Sauce

This sauce is amazing!  I love the flavours of it, and I think it would be great on so many things.  I poured it over fish and rice, but it would be great over chicken, shrimp, beef, or some vegetables like cauliflower.  Actually, now that I think of it, it would be really good on cauliflower...good thing I have some leftover sauce so I can try that tonight!  The original recipe called for cilantro, but since my hubby hates cilantro I used parsley instead which worked well.  I think cilantro sometimes overpowers the other flavours of a dish, and by using parsley you can really taste the garam masala and other spices better. 

This sauce was very thick, which was great for pouring it over the fish, but I think if I was using it to cook chicken pieces in I would thin it down a bit.   Adding a bit of vegetable stock would work, until it more resembled the consistency of a Madras sauce.  

I am super happy that I found this recipe because it's delicious can be used in so many dishes.  I hope you love it as much as I do!

Curried Tomato Sauce

1 tsp cumin seeds

1 tsp coriander seeds

1 tbsp coconut oil

1 onion, finely diced

1 large clove garlic, minced

1 tbsp minced ginger

2 jalapeno peppers, seeded and finely diced

1 28oz can crushed tomatoes

1/2 cup coconut milk

1/2 tsp turmeric

pepper

1 tbsp garam masala

1/4 cup chopped parsley

In a large pan over medium heat toast the cumin and coriander seeds until fragrant (about 2 minutes).  Use a pestle and mortar or coffee grinder to grind them and set aside.  In same pan melt the coconut oil and saute the diced onion until tender.  Add the garlic, ginger, and jalapeno peppers, sauteing for an additional minute.

Add the tomatoes, coconut milk, turmeric, pepper, and the ground seeds to the pan.  Mix well and let simmer for about 15 minutes.  

Stir in the garam masala and parsley and remove from heat.  

Enjoy!

Balsamic Roasted Sweet Potatoes and Squash

I love sweet potatoes and squash.  They are two of my favourite vegetables.  Both are so flavourful, and I love the bright colours they add to my plate.  But I find I always make them the same way, by baking them.  So when I came across a recipe for roasted sweet potatoes in a balsamic glaze I wanted to try it out.  Now I don't usually eat both of these vegetables together, but since I had half of a leftover squash in my fridge I figured I would add it to the recipe.  It turned out really well, and I liked how it brought the sweetness level down a bit.  I still usually just bake my squash, because peeling them really sucks, but when I want something a little more I make this recipe. 

Balsamic Roasted Sweet Potatoes and Squash

1/2 a Butternut Squash (or any other kind you want to use)

2 large Swet Potatoes

1/4 cup Balsamic Vinegar

1 tbsp Brown Sugar

1/4 cup Butter

1 tsp Salt

Peel and cube the squash and sweet potatoes and place them in a large roasting pan.  Preheat the oven to 400F. 

In a small saucepan over medium heat bring the Balsamic vinegar and the brown sugar to a boil.  Reduce the mixture until it begins to thicken.  Add the butter and salt and stir until smooth.  

Pour the glaze over the vegetables in the pan and mix well.  Place in the oven and roast, stirring occasionally, until vegetables are cooked and beginning to brown along edges (about 40 minutes).  Enjoy!