Soups on!

My bestie Ashley bought me an amazing cookbook for my birthday - nothing but soup. I was really excited to find a recipe to make and am so happy that I chose this one. With a few modifications, it turned out great. I'm sure the original recipe is delicious but I am not known for following recipes to a tee.
This is a perfect healthy dish for a cool night.

Creole Shrimp Soup with Quinoa

Inspired by Marian C. Hanna's recipe in The Soup Sisters and Broth Brothers Cookbook

Serves 6
Prep time: 5 minutes
Cook time: 1 hour 20 minutes

Your shopping list:

1/4 cup olive oil
1/4 cup quinoa flour
1 medium onion (yellow or white), finely chopped
1 cup diced celery
1 sweet pepper, diced (I used yellow)
1/2 cup green onions
4 cloves garlic, minced
zest and juice of half of a lemon
2 cups of water
28oz can of diced tomatoes, no salt added
4oz can of tomato sauce, no salt added
5.5oz can of tomato paste
2 tsp worchestershire sauce
1 tsp salt (to taste)
1 tsp ground pepper
1/2 tsp cayenne
2 bay leaves
1 lb raw shrimp, peeled and deveined
1 lb scallops (or add more shrimp)
a handful of chopped parsley for garnish
Optional - cooked quinoa or brown rice

What to do with it:

1. In a large pot, heat oil over medium-high heat until it's shimmering. 
2. Add flour and stir constantly until the roux is the colour of peanut butter.
3. Add yellow onions, celery and pepper to the pot and cook, stirring often, until the onions have softened.
4. Reduce heat to medium and add green onions and garlic. Cook, stirring often, until everything has softened (approx 15 minutes)
5. Add lemon rind and juice to the pot along with water, tomato ingredients, worchestershire sauce, and seasonings. Bring to a boil.
6. Reduce heat and simmer, covered, for 50 minutes (stir occasionally).
7. Remove bay leaves and add shrimp and scallops
8. Simmer, uncovered for about 10 minutes
9. Serve with cooked quinoa and a sprinkle of parsley!

Gone boating

Spaghetti Squash Boats

One small squash serves two
Prep time: 5 minutes
Cook time: 45 minutes

If you're looking for an easy and impressive looking meal to serve to guests, look no further! This is a great substitute for pasta. If you don't feel like getting fancy, skip the part where you melt cheese in the squash skin and just serve it. Enjoy :)

Your Shopping List:

• 2 cups of your favourite pasta sauce (I make my own that has lots of veggies and either turkey or beef)
• One small-ish spaghetti squash
• a handful of grated cheese (I used Mozzarella)

What to do with it:

1. Preheat your oven to 400
2. Cut spaghetti squash length-wise and remove seeds (set them aside to roast later)
3. Place squash cut-side down on a greased or lined baking sheet
4. Bake in pre-heated oven for approximately 35-40 minutes
5. When the squash is cooked, shred with a fork
6. Mix shredded squash with your pasta sauce in a bowl then return it to the hollowed squash skins
7. Top with cheese and bake the squash boats for another 5 minutes or until the cheese is melted
8. Serve with a garden salad!

Weekend wonders

I've been bad at posting. The issue with my cooking style is that I make a lot of stuff up! I often fail at measuring and marking my changes to recipes. The result is delicious food with no record of how to replicate it.
I spent this weekend doing some cooking and food prep and it paid off!

Turkey and Spinach Quinoa Casserole

Your shopping list:

2 cups cooked quinoa 

1 lb extra lean ground turkey

half medium onion, chopped

3 cloves garlic, minced

4 mushrooms, chopped

half green pepper, diced

5 handfuls of spinach, chopped if you want

2 cups tomato sauce (I use homemade)

1 cup of panko breadcrumbs

1.5 cups shredded mozzarella cheese, divided

1/8 tsp thyme

1 tsp basil

1/2 tsp chili flakes (omit if sensitive to spice)

Salt & pepper, to taste

A few sprays of olive oil

What to do with it:

1. Pre-heat oven to 375
2. Cook turkey over medium heat in large skillet
3. Once fully cooked, drain fat, remove turkey and add to a large bowl with cooked quinoa
4. Spray pan with oil and return to medium heat
5. Add garlic and onions and sautee until almost golden brown
6. Add vegetables to skillet and cook until spinach is wilted
7. Transfer veggies to bowl and add spices, panko, tomato sauce and one cup of cheese
8. Mix well
9. Pour mix into baking dish sprayed with olive oil
10. Top with remaining cheese and bake for 25 minutes
11. Enjoy once cooked, or freeze individual portions for later!

A taste of thai

I've been somewhat restricted in what I can eat because my dentist wants me to eat "soft foods" to help with jaw issues. On Valentine's Day, Matt and I had a low-key evening and ordered thai. As always, I wanted Pad Thai, but was also tempted by a red curry dish. So, we ordered both! We both agreed that the curry was pretty much amazing. The vegetables were soft enough that I barely had to chew them, and the flavours were amazing. Now it's all that I want to eat!

Last night I came home from the gym and didn't think I had enough of the veggies called for to make the curry myself. I decided to substitute a few things and this is what I got:

Red Thai Curry Chicken & Vegetables

Your Shopping List:

1 Tbsp sesame oil
1/2 Tbsp grated ginger
2-3 garlic cloves, minced
1 lb chicken breast, cut into bite sized pieces
1 medium red pepper, chopped
1 small onion, diced
2 medium carrots, peeled and sliced 
1 medium zucchini
1 can coconut milk
1 Tbsp cornstarch
2 Tbsp red curry paste
1/3 tsp coriander
1 tsp fish sauce
pepper, to taste



What to do with it:

1. Heat sesame oil in a large deep pan or work over medium heat
2. Add garlic and ginger to the pan and stir for 30 seconds
3. Add chicken to the pan and fry, stirring often, for 3-5 minutes (or until chicken is cooked on the outside)
4. Mix in onion and cook for 2 minutes, stirring as needed
5. Add remaining veggies to the mixture and cook for 5 or so minutes
6. In a small bowl, mix together cornstarch, red curry paste and a bit of coconut milk
7. Mix in the cornstarch concoction and the remaining coconut milk to the pan
8. Add fish sauce, coriander and pepper
9. Stir well, and simmer for 5-10 minutes (if you want your veggies soft, cook for longer)
10. Ensure that the chicken is cooked before serving
11. Serve with jasmine rice or rice noodles
12. Enjoy!

Blast From My Past

I really, really, really love pasta.
I really, really, really love cooking.
I really, really, really hate doing dishes.

This recipe is perfect because it only incorporates two of those things: Pasta & Cooking.

This one-pot meal is great because you don't wind up doing dishes for meat, sauce and pasta. It's one of my favourite meals and reminds me of living at home when my step-mama was doing some of the cooking. I've taken the recipe and modified it to suit my taste buds & hatred of doing dishes.

"Blast From the Pasta"

Adapted from Crazy Plates Cookbook

Your Shopping List:

1lb or so of Extra-lean ground beef or turkey
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 tray of sliced mushrooms, or a handful that you will slice yourself
1 28oz can of diced tomatoes, no salt added
1 can cream of mushroom soup (look for some without MSG)*
1 can of tomato soup (no msg)
1/4 cup of milk*

1 tsp chili flakes

1/2 tsp paprika

3/4 tsp oregano

1/2 tsp chili powder2 handfuls of washed baby spinach
any other vegetables you like in pasta
3 cups of dry pasta such as penne or fusili

*if you don't have any cream of mushroom soup, you can use extra mushrooms, milk and a bit of plain yogurt or sour cream. The flavour isn't as rich, but it's still tasty!

What to do with it:

1. Cook the meat in a large non-stick pan over medium high heat (I use a deep lagostina pan that a lid)
2. When the meat is cooked through, add in the veggies and cook until they start to become tender - about 5 minutes
3. Add the canned tomatoes and soups; stir well
4. Add the remaining ingredients and bring to a boil
5. Lower heat to a simmer, and cook, lid on, for 30 minutes - stirring occasionally
6. Serve, allow to cool slightly, and enjoy!

Detox time

After an amazing, yet tiring week's vacation in Puerto Plata, I'm ready for something that will help me get back on the health wagon. I took yesterday off and did groceries but didn't really plan out any meals for the week. I've decided that soup is on the menu tonight. I'm disappointed that I didn't remember to buy celery, but I'll have to do without. I generally make minestrone soup, but have no beans or regular potatoes. SO, what I've got here is a homemade vegetable soup, chock-full of deliciousness!

Veggie Soup for the "gotta make up for the terrible eating on vacation" Soul

Your shopping list:

1-2 Tbsp Olive oil
1 large onion, diced
4-5 garlic gloves
1 large sweet potato, cut into bite sized pieces
1 med zucchini, chopped
2 med carrots, chopped
1 head of broccoli, chopped
handful of green beans, cut into bite sized pieces
handful of spinach
1 large can diced tomatoes, no salt added
handful of mushrooms, sliced
turmeric, to taste
1 litre chicken broth
salt and pepper, to taste
oregano, to taste
basil, to taste

What to do with it:

1. in a large pot, heat olive oil
2. add onion, garlic and carrots to pot and  cook, stirring often for 5 mins
3. add green beans, zucchini to pot and stir well
4. mix in diced tomatoes, mushrooms and broccoli
5. pour broth into the pot and stir in seasonings
6. simmer for 20-30 mins (or until veggies are cooked enough for you)
7. Enjoy :)

Eatsa Pizza

 

Pizza - What's not to love?

Pizza. Who doesn't love it???

I'm fortunate enough to have a breadmaker, so making crust isn't much work at all. The recipe that came with mine is made with white flour and probably more salt than one should consume on a regular basis, but it's cheap. It's not the healthiest crust, but I'm scared to mess with my bread maker. I'm eventually going to venture into whole wheat crust pizza, but that day is not today. 

The best part about making pizza at home is that you can put as many toppings as you want, and it's free! (Minus the cost of your groceries). Top your pizza with any veggies and meat that you so desire!

Matt and I used to make two different pizzas but now we tend to just overload both and eat the same thing. This is a fun way to spend the evening, and requires minimal clean-up.

How many of you have had pizza cooked on the barbecue? Probably not many, and if you have, chances are it was on a pizza stone. Well throw that stone out the window, and throw your crust right on the grill! Follow the first set of instructions if you're planning to grill your pie.

This shopping list will include things I like to put on my pizza - feel free to experiment with your own toppings. If you are using any fresh meat, PLEASE cook it first. I don't like food poisoning and I don't think you will either.

Your Shopping List:

Toppings:

1. Pepperoni/cooked chicken/other cooked meat
2. Spinach
3. Tomatoes
4. Various types of pepper
5. Green & black olives
6. Jalapenos
7. Mushrooms
8. White and/or red onion
9. Cheese - I've used feta, mozzarella and cheddar. ALL ARE DELICIOUS!

Sauce:

1. Tomato paste (smallest can)
2. Tomato sauce, no salt added (small can)
3. 1-2 tsp each Oregano, basil or Italian seasoning
4. Brown sugar or other sweetener to get rid of that "canned" taste
5. Salt & pepper, to taste
6. 1 tsp Red chili flakes (optional)

Crust: 
Store-bought crust, naan bread and pita all work well! I will post my recipe later.

What to do with it:
a) On the grill, with uncooked pizza dough:

1. Turn on your barbecue on high - let it heat up and then reduce to medium heat
2. Roll out the dough in whatever size pizzas you want
3. Brush one side of your prepared dough with olive oil
4. Place dough on grill for approx 1 minute
5. Remove from heat, and brush uncooked side with olive oil
6. Top the cooked side with your sauce, meat, veggies, and cheese
7. Return pizza to grill, and cook for approx 5 minutes with the lid closed
8. Remove from heat and enjoy!

b) In the oven, with home-made dough or store-bought crust:

1. Pre-heat oven to 425 F.
2. Cut up veggies and shred cheese
3. Mix pizza sauce ingredients
4. Top your pizza crust: sauce, toppings, and then cheese
5. Cook for 12-15 minutes, or as long as it takes to look delicious
6. Eat it up!

This wasn't even intentional!

Okay, maybe I went a bit overboard with the cheese....