Borscht (Beet and Cabbage Soup)

I really wish I could have taken a better picture of this soup.  This picture does it no justice.  It was such a beautiful, vibrant colour...not the reddish-brown it appears in the photo.  Clearly my camera was not meant to take photos of borscht!  

That being said, this vegan (without the sour cream) soup is wonderful.  So tasty and warming.  Beets are one of my favourite vegetables, and I just love them in this soup.  

Borscht

4 large beets
2 large carrots
2 medium onions
1/2 head of white cabbage
2 tbsp. olive oil
5 cups vegetable broth
juice from 1/2 a lemon
salt and pepper
sour cream for serving

Peel the beets and carrots and grate them.  Thinly slice the onion and cabbage and chop into small pieces.
Heat the oil in a large pot and saute the beets, carrots, and onion for a few minutes, until starting to soften.  Add the shredded cabbage and the broth and bring to a boil.  Simmer for 20 minutes.
Serve with a dallop of sour cream, if desired, and enjoy!

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!

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!

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!

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!

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!

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.

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!

Fresh Mango Spring Rolls

Clockwise: Mango, endive, cilantro, red pepper,
green onion, ginger, jalapeno, carrot, and broccoli

When I was visiting my mom over the summer she made some fresh spring rolls and it was the first time I realized how easy they were to make.  And they were fun to make too.  My mom had a bunch of different vegetables, etc. to put in them and everyone could just make their own.  I think it would be a great way to get kids involved in making dinner, because they could pick whatever they wanted to be in them.  There are so many different combinations to be made.  Pork, chicken, and shrimp are good meat additions, and there are tons of vegetables that would go well in them.
For my first time making them at home I decided on using mango as my flavour base.  I added red and jalapeno peppers for some spice, and ginger because I think it compliments mango nicely.  I used broccoli stems and carrots for some crunch and lots of cilantro because I just love cilantro.  I made these as an appetizer for my General Tao Chicken and I had some leftover that I had for lunch the next day.  They were delicious!

Fresh Mango Spring Rolls

4 sheets of rice paper
1 small Belgium endive, sliced into thin pieces
1/2 cup cilantro
1 broccoli stem, peeled and julienned
1/2 red pepper, julienned
1 jalapeno, julienned
1 tbsp fresh ginger, julienned
3 green onions, sliced
1 small carrot, julienned
1 mango, peeled and cut into strips

Dipping Sauce
1/2 tbsp fish sauce
1/4 lime, juiced
2 tbsp Hoisin sauce
1 tbsp peanut butter
1 tbsp Sriracha hot sauce
1/2 tbsp soy sauce
1 tsp rice vinegar
1 tbsp+ water

Mix together all of the dipping sauce ingredients, adding water until at desired consistency.  Set aside.
Prepare rice papers one at a time.  Fill a large plate with hot water and set one of the dry rice papers in it until it becomes soft and transparent.  Carefully take it out of the water and place on a dry plate.  Put the vegetables in a pile in the middle of the paper.  Fold the 2 outer edges in, then fold the back edge over the vegetables.  Roll it tightly the rest of the way.  Cut in half and serve with the dipping sauce. Enjoy!

Soba Noodle Stir Fry

I used to make stir-frys for dinner all the time.  They are fast and easy and can be made so many different ways; they were my go-to meal.  But I would always buy the jarred sauces from the grocery store and after a while I got tired of all of them.  They started to all taste the same to me and I found they over-powered the taste of the vegetables. So I started to stock up on different oils and sauces so I could make my own stir-fry flavourings.  I bought sesame oil, fish sauce, hoisin sauce, rice vinegar, sriracha hot sauce, etc. and just experimented with them by using other recipes as guidance.  This recipe was inspired by satay dipping sauce and I think it's amazing.  I had a huge bowl for dinner, and then ate it for lunch the next 2 days and I haven't stopped craving it since.  It was my first time cooking with Soba noodles, and I loved the taste of them.  And once all the vegetables were cut it only took 10 minutes to cook everything.  I used the vegetables I like in this dish, but any combination will do.  I do really love the crunch that the water chestnuts add though. 

Soba Noodle Stir Fry

250g Soba Noodles
2 tbsp oil
1 tbsp minced ginger
2 cloves garlic, minced
2 cups fresh chopped vegetables (broccoli, carrots, peppers)
1 398g can whole baby corn, drained
1 227g can water chestnuts, drained
1/3 cup peanut butter
1/3 cup vegetarian Hoisin Sauce
1/4 cup water
1 tbsp Sriracha hot sauce
Sliced green onions

 



Whisk together the peanut butter, Hoisin sauce, water, and hot sauce.  Set aside.  Cook Soba Noodles according to package directions.  Do not over cook.
Heat oil in a large frying pan or wok over med-high heat.  Add garlic and ginger, stir for 1 minute.  Add the 2 cups of chopped vegetables, stir-fry for 5 minutes.  (If you find the garlic is burning add some water to the pan.)  Mix in the baby corn and water chestnuts, cook for an additional minute or two.  The vegetables should be tender-crisp.  Add the sauce and cooked, drained noodles to the pan.  Mix together and serve with a sprinkling of green onion slices.

Veggie Quesadillas

Toasty tortillas holding together a delicious blend of cheese, vegetables, and salsa, with more salsa, sour cream, and guacamole to dip...what could be better?  This is definitely comfort food.  Really though, anything with oozy, melty cheese on it becomes comfort food in my book.  Especially when avocados enter the mix!  I love the taste of these veggie quesadillas even more than the traditional chicken ones.  I like the crunch that the vegetables add, and although I make mine without chicken you can definitely add some to these.  Mmm, these really are delicious!

Veggie Quesadillas
(makes 4 small)

8 small flour tortillas
1 cup shredded cheddar cheese
1/2 cup finely diced bell peppers (any colour... I like orange or yellow)
1/3 cup finely chopped broccoli
1/3 cup finely chopped cauliflower
1 tbsp olive oil
1 cup salsa
1 avocado
1 tbsp lime juice
1/4 tsp chili pepper flakes
1/2 cup sour cream

Heat olive oil in a large pan over med-high heat and cook broccoli, cauliflower, and peppers for about 5 minutes.  Vegetables should be cooked, but still slightly crunchy. 
Sprinkle half of the cheese on 4 tortillas.  Divide the cooked vegetables between the 4 tortillas, spreading around to cover cheese.  Top the vegetables with a tablespoon or two of salsa, keeping the remaining salsa for dip.  Use the rest of the cheese to sprinkle over the layer of salsa, and then top with the remaining tortillas.  Cook them in a frying pan over medium heat for about 3 minutes a side, or until tortillas turn golden brown and get crispy. 
Mash the avocado, lime juice, and chili flakes together to make a simple guacamole.  Serve the quesadillas with the remaining salsa, sour cream, and guacamole on the side.  Enjoy!

Polenta and Ricotta Stacks with Vegetables

I really enjoy eating polenta, but as good as it always is in restaurants, I never know what to do with it at home.  Luckily, while searching for a recipe to use up my ricotta with, I came across a recipe similar to this one.  It seemed like a great way to cook some polenta and use the ricotta cheese I had.  The recipe I found had ground turkey in it though, and I wanted to make a vegetarian version.  I also wanted to use the zucchini and tomatoes I had in the fridge, so I made a few changes to the recipe.  It was an easy dish to make and it was a nice, light, summery dinner when served with some baby greens on the side. 



Polenta and Ricotta Stacks with Vegetables

1prepared polenta log (found in the rice/pasta area of grocery stores)

1 tbsp butter

1 350g container of ricotta cheese

1 cup baby spinach

2 Roma tomatoes, finely diced

1 small zucchini, finely diced

1/2 yellow pepper, finely diced

2 cloves garlic, minced

2 tbsp finely chopped fresh basil

1 tsp grated lemon zest

1/2 tsp ground black pepper

1/2 cup grated Swiss or Mozzarella cheese



Pre-heat the oven to 400 degrees.  Cut the polenta log into 8 1 inch-thick slices.  Melt butter over med-high heat in large frying pan and fry polenta slices for about 4 minutes per side, or until browned.  Place the slices in a baking dish.  Using the same frying pan stir-fry the zucchini, pepper, and garlic for about 3 minutes.  Add the tomatoes and cook for about a minute more. 

Mix the ricotta cheese with the basil, lemon zest, and black pepper.  Top each of the polenta slices with some baby spinach.  Divide the ricotta mixture evenly between the 8 slices, spreading it out to cover the spinach.  Place a large spoonful of the vegetable mixture on each of the slices and then cover each one with grated cheese.  Bake for 6-8 minutes or until cheese is melted and bubbly.  Enjoy!