Wednesday, April 17, 2013
With Spring finally here and Summer just around the corner I thought I'd post a new favourite recipe of mine that is light and refreshing. And as an added bonus it pretty much feels like a detox just eating it. Feel free to omit the prawns, I just wanted a little extra protein on mine. We love this recipe so much that it's definitely going to be making a regular appearance on our table and I swear you wont even miss the traditional wheat based pasta one bit. I definitely wont be missing the carbohydrate induced slump that regular pasta gives me.
Zucchini Pasta with prawns
from Whole Living
prawns (as many as you like)
2-3 medium sized zucchini
7 oz box of cherry tomatoes, sliced
2 tablespoons (or more) ripped fresh basil
2 garlic cloves, sliced finely
1/4 cup crushed walnuts
2 tablespoon extra virgin olive oil
Use a peeler to grate the zucchini into shoestrings. This peeler works really well. Sprinkle with salt and let the noodles drain on a paper towel for 10 minutes or so. Try to soak up as much excess liquid as possible. Combine sauce ingredients. Serve immediately.
Tuesday, March 26, 2013
This is my current favourite to soup to make. Simple and absolutely delicious as can be. Just throw everything in the slow cooker, walk away and get on with your day. I've tried many different online black bean soup recipes but they never turned out quite right. I was always craving the kind of black bean soup that one would find in a tiny little hole in the wall restaurant on some dusty street in Mexico. So after after many disappointing attempts and sad meals of bland and lumpy black bean soups I have finally come up with my own recipe which I feel hits the mark. Since I don't follow a recipe the amounts that I've listed below are somewhat approximate and so feel free to add a little more or a little less of each ingredient. You could also throw in different types of dried peppers if you have them. Enjoy.
Mexican black bean soup
2-3 cups dried black beans
1 onion, quartered
1 jalapeño, deseeded and roughly chopped
4-5 garlic cloves
1 Tbsp cumin
1 Tbsp pureed chipotle peppers
1 Tbsp chili powder
1 Tbsp mexican oregano (use regular oregano if you don't have mexican)
chicken stock (probably 5-6 cups at least)
Other garnish ideas
roasted pumpkin seeds
plain greek yoghurt
sliced green onion
a spoonful of salsa
Rinse the dried black beans and throw into the slow cooker with the onion, jalapeño (deseeded), garlic, cumin, chipotle and chili powder. Don't worry too much about chopping things nicely since it will all be pureed in the end anyways. I usually throw my garlic in whole and quarter the onion. Fill the slow cooker so all the ingredients are well covered with chicken stock. You may need to add more water or chicken stock later since the black beans will absorb a tonne of liquid. After cooking for 6-7 hours check to ensure beans are cooked all the way through. Puree in a blender. At this point you may need to add a little more chicken stock or water so that it is a nice soup-like consistency. Also, taste it and perhaps and adjust the seasoning if needed. Before serving squeeze a slice of lime into each bowl, this part is ESSENTIAL even though it may not seem important. Sometimes I like to squeeze two slices of lime even! Sprinkle with feta and avocado if you have it and serve with tortilla chips.
Wednesday, February 13, 2013
Chimichurri Sauce is originally from Argentina and is a popular dipping sauce for grilled meat. I've never been there but would love to one day! A gal can dream. I've found various recipes online using various proportions of parsley, cilantro and other herbs but this recipe I find the simplest and tastiest. All you really need is fresh parsley and lemon and the other ingredients are usually on hand.
from Gourmet June 2008
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 Tablespoon minced garlic
1 Tablespoon minced shallot
3/4 teaspoon hot chill flakes
3/4 cup flat leave parsley, chopped
Chop finely and blend OR do as I prefer and throw in the blender and puree.
This guy doesn't eat the sauce but such a cute photo I couldn't resist including it:)
Monday, January 14, 2013
I don't know about you but I find it extremely difficult to find quick fast lunches on the go that are healthy and vegetarian. It's pretty much impossible. McDonald's is out, let's face it the salads there are crap. And most other fast food options are equally terrible. I am constantly annoying my husband when we are out and about around lunchtime and everyone is hungry and just wants to stop where ever and picky ol' me refuses to eat a burger and fries for lunch. Sorry guys, but I just know myself and I know if I eat poorly I'll feel sluggish and grumpy for the rest of the day.
So here is one lunch option I decided to make at home today and I think it could easily be packed up for a work lunch. I got the idea from the latest GOOP e-mail on Superfoods. Thanks Gwyneth!
Here is what I put in my wrap. I just know I'm going to feel great for the rest of the day after eating this for lunch.
Black Bean Tortilla Roll-up
adapted slightly from GOOP
1 whole wheat tortilla (I toasted mine on the pan but not necessary if taking it to go)
1 smear of plain yoghurt
Friday, January 11, 2013
I never gave the name aggression cookies much thought but according to the many recipes posted online the name comes from the fact that one can get their aggressions and stress out while making these cookies, the longer you knead the better! Put some serious elbow grease into it. I remember it was fun as a child to get my hands all messy with the cookie dough and knead away.
1 cup butter (unsalted and softened)
1 cup white flour
1 cup brown sugar
2 sugar old fashioned oats (don't use quick cook oats)
1/2 teaspoon vanilla
1 teaspoon baking soda
Put all the ingredients in a bowl and mash with your hands until mixed very well. Roll into 1 inch balls and place on an ungreased cookie sheet 2 inches apart. Press the cookies flat with the back of a glass. Bake at 350 degrees for 10 minutes or until lightly golden in colour. Remove from heat and let cool COMPLETELY before removing from cookie sheet or else the cookies will crumble. This recipe makes anywhere from 20 - 60 cookies depending on how large you make your cookies.