Whole Wheat Banana Chocolate Muffins

Today is a special day, not only because I’m sharing whole wheat chocolate banana muffins on the blog, but also because I realized that I missed Living Lou’s first birthday last week! It was on the 9th, but I’m interrupting the regular Meatless Monday program for this very special occasion.

I can’t believe the site is a year old - it’s so exciting! It’s been a crazy, hectic year but I can’t imagine it without Living Lou and the amazing food blogging community.

When I started this blog I was a 17 year old, guitar playing, film loving, high school junior, trying to find an outlet as exam stress built up. Today, I’m still that same soccer playing, muffin loving girl but, I’m now 18, and a high school senior. This past year has been absolutely wild, you’ve seen me host a Royal Wedding Brunch, celebrate many Meatless Mondays, and embrace baking with prune puree and soon enough you’ll see me take on my fear of baking with yeast.

Most people like to celebrate their blog’s anniversary with cupcakes or cake, but you know me and muffins are my absolute favourite, so I’m celebrating our anniversary with these Healthy Banana Chocolate Muffins. You’re probably thinking, “Who celebrates with something healthy?!” well, truth be told, you would never know that these are healthy.

Whole Wheat Banana Chocolate Muffins (makes 12 muffins)
Recipe adapted from: Handle the Heat

Ingredients

3 mashed bananas
1/3 cup prune puree
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup + 2 tbsp whole wheat flour
1/4 cup all purpose flour
1/2 cup cocoa powder
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp baking powder
1/2 scant tsp salt
1 cup chocolate chips

Directions

Preheat the oven to 375 and line a muffin tin with baking cups. Set aside.

In a large bowl combine mashed bananas, prune puree, egg and sugars. Add flours, cocoa powder, flaxseed meal, baking soda, baking powder and salt. Mix lightly with a rubber spatula and fold in chocolate chips.

Spoon batter into prepared muffin cups (I like to use an ice cream scoop) and bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.

Store muffins in an airtight container at room temp for up to 4 days. Although, they probably won’t last that long.

Well, Happy 1st Birthday Living Lou and enjoy these healthy, whole wheat chocolate banana muffins.

- Lou

Healthy Pancakes

With so much going on in the world right now, today seems like the perfect day for pancakes, or breakfast for dinner. Such a simple dinner means you will have time to read up on the news, or tune in to your local news station. What a historic weekend we have experienced, two events which will be forever remembered.

I think that breakfast for dinner has to be one of the most loved meals, there’s just something about eating eggs, bacon and pancakes for dinner that is just so special. Today I’m sharing with you one of the best pancake recipes I have ever made. These pancakes are not only sweet and fluffy, but healthy too. Finely grated carrot adds to the sweetness and gives them a nice colour and flavor, the cinnamon is just the cherry on top. You would never know these were whole wheat pancakes with flax and bran unless I told you.

Healthy Pancakes

Ingredients
1 cup finely grated carrot
1 cup whole wheat flour
1/4 cup bran flakes*
1/4 tbsp ground flaxmeal*
1/4 tsp salt
1/2 tsp cinnamon
2/3 cup milk
2 egg
2 tsp vanilla
3 tbsp brown sugar
butter for frying pancakes (2-4 tbsp)

*If you do not have flaxmeal or bran just add another 1/2 cup of whole wheat flour.
Directions

Whisk all the dry ingredients except brown sugar together in a medium bowl.

In another bowl, combine carrot, milk, eggs, vanilla and brown sugar.

Pour dry ingredients into wet ingredients and stir until combined.

On a griddle or frying pan over medium heat, heat 1 tbsp of butter. Depending on the size of your pancakes fry in batches. Flipping over once bubbles began to appear on the uncooked side of a pancake. Flip over and cook for another minute.

Serve warm with maple syrup.

Wrap up this historic weekend and begin your week with tasty, healthy pancakes.

- Lou

Crustless Spinach Quiche

It’s day 2 of our Royal Wedding Extravaganza, but it’s also Meatless Monday, which means I’ll be posting a meatless meal from our brunch menu - Crustless Spinach Quiche!

This quiche is such a great dish because having no crust means that there are only a few minutes of hands on time. It’s also the quintessential brunch dish, despite being of German and French origin, I think it will work pretty well for our British Brunch menu. Packed full of spinach, cheddar and mozzarella cheese with a subtle hint of nutmeg, this is a flavorful and easy dish for any brunch or dinner.

Crustless Spinach Quiche (serves 6)

Ingredients

6 eggs
3 cups chopped fresh spinach
1/2 cup 2% milk
1 small Spanish onion, chopped or grated
3/4 cup grated mozzarella cheese
3/4 cup grated cheddar cheese
1/2 tsp freshly cracked black pepper
1/8 tsp grated nutmeg
1/8 tsp paprika

Directions

Preheat oven to 350.

Combine eggs, milk and onion in a bowl. Add the chopped spinach, cheeses, pepper and paprika.

Butter a quiche dish and pour mixture into dish.

Bake for 30 minutes.

Enjoy your quiche, keep posted for another Royal Wedding Brunch recipe tomorrow!

- Lou

Spicy Broccoli

When I was little I always hated broccoli. Actually, correction, I hated the idea of broccoli. It seems that at some point, all kids decide that broccoli is the most disgusting, repulsive, sickening vegetable on the planet. Luckily, I’ve matured (somewhat) since those days and now I wholeheartedly embrace broccoli in all it’s greeny goodness, and am proud to call it my favourite vegetable. I could seriously eat broccoli every day. Sometimes I’ll eat a steamed head of broccoli for dinner, I love it that much.

Now if you’re an adult and you still think broccoli is disgusting, repulsive and sickening, I challenge you to try this recipe. It’s a new take on the slightly boring steamed or boiled broccoli with a little butter. It reminds me a bit of my favourite Green Beans in Vinaigrette. This dish does not take long to make at all, and yields delicious, flavorful results. Garlic, hot chili pepper flakes and lots of cracked black pepper make this side dish delectable.

This side dish would go nicely with Spicy Honey Glazed Chicken Thighs or my Foolproof Sunday Roasted Chicken.

Spicy Broccoli (serves 2-4)
Recipe slightly adapted from: Martha Stewart

Ingredients

2 medium heads broccoli, chopped
2/3 cup water
3 tbsp olive oil
1 large clove garlic, crushed
1 tsp white balsamic vinegar
1/8 tsp hot chili pepper flakes
freshly cracked black pepper

Directions

In a pot or pan bring 2/3 cup of water to a simmer. Place chopped broccoli in the pot/pan, cover and cook for 4 minutes.

In a small bowl, combine olive oil, garlic and hot chili pepper flakes.

Drain the excess water. And pour the oil mixture on top of the broccoli. Tossing to coat broccoli with flavouring.

Remove pot/pan from heat and add the vinegar.

Serve warm.

Enjoy your serving of vegetables today!

- Lou

Bean Salad

Last time I checked it was Spring...almost a month into Spring I might add, so do you think we can forget about this sucky weather for a minute and just enjoy a fresh, bean salad? To me, bean salad is the quintessential dish during the warm months because a) it doesn’t require the use of an oven and b) it’s ready in oh, about 5 minutes.

It was only last year that I discovered my love for bean salad. I was chatting with a friend of mine on the phone and she was talking about the bean salad she had just made, this got me wondering: Bean Salad? What do you put in a bean salad? Why have I never had one? Has anyone seen my lip balm? Why do people hate on twilight when it’s actually a good movie?

So, I’ll leave you to ponder those questions while making my favourite and easiest bean salad. And like I said, try and forget the fact that just yesterday morning, I woke up to a blizzard outside my house. Mother Nature - figure it out!


Living Lou’s Bean Salad

Ingredients

1 28 oz can bean medley
2 tbsp olive oil
1 tsp balsamic vinegar
2 green onions, sliced (white and green parts)
1 clove garlic, crushed
1/4 tsp thyme
salt & freshly cracked pepper to taste

Directions

Drain and rinse bean medley and put the beans in a serving bowl.

Slice the green onions. Mix the sliced green onions, crushed garlic and thyme in with the beans. Add oil and vinegar and toss to combine. Season with lots of freshly cracked pepper and a little salt.

Enjoy the bean salad and cross your fingers for winter to finally be finished.

- Lou

p.s I don't actually like Twilight.

Homemade Prune Puree

Prune puree may not be the best sounding, or the best looking thing in the world, but it's magical. Almost as magical as college acceptance letters... almost.

Did you know prune puree can replace the fat (i.e. butter or oil) in baking? And the best part...while cutting down on the fat, it doesn't change the flavor, and it keeps the baked goods perfectly moist. It truly is life changing.

I first got the idea from Martha Stewart, who uses prune puree in one of her brownie recipes. The brownies were so good, ever since I've been using prune puree often in my baking.

A prune is basically a dried plum. When dried they end up tasting rather sweet, and have a sticky texture. Prunes are a very dark brown, and when pureed with water it turns into a lighter brown as seen in the photo. Because of their dark colour, I find they work best in dark coloured desserts, (i.e. chocolate) so far I've baked them in my brownies and muffins (post coming).

Homemade Prune Puree (makes between 3/4-1 cup of puree)

Ingredients
1 cup (250g/8 oz) dried prunes
1/4 cup + 2 tbsp water

Directions

In a blender* combine water and dried prunes. Pulse until it has the texture of a sticky pure (I pulsed between 15-20 times!) It will be slightly thick, and may have a few chunks.

Store in a container in the fridge for 1 month.

* I tried using both a food processor and blender and I found that my blender worked best. Feel free to try your food processor though.

What are you going to bake this weekend with your prune puree?

- Lou

Spicy Sweet Potato Fries

We’re less than one month away from Living Lou’s first birthday...did you know the first recipe I ever posted was for sweet potato fries? It seems pretty fitting that today I’m talking about my new, favourite recipe for sweet potato fries.

Sweet potato fries remind me of my mom because she loves them as much as I do. Often when we’re watching one of our favourite shows, I’ll make a batch of sweet potato fries for us to snack on. Not only are they fun to eat (who doesn’t love fries?) but they are really good for you as well. This year we’re watching season 2 of Jamie Oliver’s Food Revolution... and all I’m saying is that I’m so glad that I pack my own lunch.

These sweet potato fries are a little spicy, but full of exotic flavors which pair nicely with the sweetness of the potatoes. Not only do these make a great snack but they are a pretty nice side dish with dinner - kids will love them...who doesn’t love fries?


Spicy Sweet Potato Fries (4 servings)

Ingredients
2 medium sized sweet potatoes (each sweet potato should yield 2 servings), cut into matchsticks
2 egg whites
1/2 tsp each of paprika, cumin, chili powder and black pepper
1/4 tsp each of garlic powder, onion powder and salt
1/8 tsp cayenne pepper and cinnamon*

* omit the cayenne pepper if you don’t like spicy foods or are making for children.

Directions

Preheat oven to 425F.

Peel and cut sweet potatoes into desired size. I like to cut mine into thick matchsticks, or the classic french fry shape. Place fries in a large bowl.

Combine all the spices, salt and pepper in a bowl.

Whisk the two egg whites together and pour over the sweet potatoes. Using your hands to mix around making sure all the potatoes are evenly coated.

Pour the spice mixture over top of the sweet potatoes and toss to evenly distribute flavors.

On a baking sheet lined with parchment paper, bake sweet potatoes for 20-25 minutes or until fully cooked.

What shows are you enjoying?

- Lou

Spinach Risotto

When my brain is on overload (i.e. senior year stress) there are certain things which help me deal with said work load, things like making risotto. The repetitive process of stirring the rice, adding liquid, then stirring again is very comforting. For about thirty minutes, instead of thinking about the 1.9 million things I need to do, all I have to focus on is risotto. And let me tell you, in the middle of 3 essays, one seminar and other homework assignments, 30 minutes of risotto making is an extremely welcome break.

When we received our weekly basket of organic produce, I was struck with an idea, inspiration was bubbling inside of me: risotto + spinach = perfect Meatless Monday meal. I'm not sure that I have ever mentioned my love for spinach, but it's a pretty deep relationship, and the best thing about it? It's mutual, unlike chocolate and um... more chocolate, spinach is good for the body as well. And well, everyone knows risotto is my favourite, so this really is a no brainer.

Spinach Risotto (serves 4)

Ingredients
1 cup Arborio rice
1 small onion, finely chopped or grated
2 tbsp olive oil
1/2 cup dry white wine
3-4 cups warm water*
1/2 cup Parmesan cheese
1 bunch fresh spinach, 8-10 oz chopped
salt & (lots of) pepper to taste

* I used water instead of vegetable/chicken stock to keep sodium levels down. Feel free to substitute stock instead, although using water did not hinder the flavors.

Directions

In a pot over medium heat bring the water to a simmer, then reduce the heat to low and keep it warm.

Prepare onions and spinach.

In a large pan, heat the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add rice and stir until warm and coated in oil.

Pour in the wine and continue to stir as the rice absorbs the liquid.

When wine is fully absorbed begin adding the liquid. Add in 1 cup at a time, stirring consistently until the water is absorbed. Once water is absorbed, make another addition of water, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside. (3-4 cups worth of liquid.) This entire process should take between 15-18 minutes.

When rice is cooked, remove from heat and add in spinach and Parmesan. Stirring to combine, spinach should wilt from the heat of the rice. Season with salt and pepper to taste. I find a lot of pepper adds a nice touch to this dish.

Have a great Meatless Monday everyone.

- Lou

Living Lou's Broccoli Soup

Today was one of those days, those gloomy, cool, rainy days when all you can think about is a big warm bowl of soup. It is the first day of Spring after all, and all I can say is that Spring is definitely in the air, which means that the season for soups is coming to an end. That’s the only thing that makes me sad about winter ending, no more soups!

Broccoli is one of my favourite vegetables, and I love cream of broccoli soup, even if it can be a little bland, but today I knew that I wanted to make a different kind of broccoli soup. My first thought was one without cream, because well, summer is coming up and I don’t know about you, but I don’t need that extra cream. Then I started thinking about what other vegetables would add to the soup and voila a soup that is as good for the soul as it is for the body.

This is an extremely healthy and flavorful soup, filled with the goodness of vegetables, broccoli, red pepper and carrots, as well as some yummy spices to add some flavorful layers. When serving, that last little handful of cheese is the perfect topping. Please, I beg you, do not omit the cheese! It won’t be the same without it.

Living Lou’s Broccoli Soup

Ingredients

3 tbsp olive oil (approx.)
2 heads of broccoli, roughly chopped
1 large carrot, chopped into 1 inch pieces
1/4 large red pepper, roughly chopped
1 medium onion, roughly chopped
1 large clove garlic, roughly chopped
1/2 cup chopped fresh parsley
1/2 tsp cumin
1/2 tsp sweet paprika
4 cups vegetable broth
2 cups water
3 tbsp green lentils
2 tbsp 1% milk
salt & pepper to taste
cheddar cheese for topping

Directions

Prepare the veggies, roughly chop the broccoli, carrot, red pepper and onion.

Saute the veggies, cumin, paprika and a little salt and pepper in the olive oil over medium heat for 7 minutes. Occasionally stirring.

Add in the garlic and parsley and saute for another 3 minutes.

Add in the vegetable broth, water and lentils. Bring to a boil. Once boiling, turn down to low, cover and simmer for 20 minutes.

After the soup is finished cooking, puree using an immersion blender or a regular blender to your desired constancy. Mix in the milk and serve hot with a handful of cheddar cheese.

This is the perfect soup to enjoy during these upcoming rainy Spring days. Happy Spring everyone!

- Lou

Edamame Guacamole

Remember back a few weeks when the blogging world was buzzing with dips, like this Edamame Guacamole? It was the Super Bowl, which could possibly be the most important TV event of the year in the lives of many. For me, the Super Bowl doesn't mean anything, but man, the Oscars, now those are something.

If there's one thing to know about me, it's that I love film. Absolutely adore it, all genres, all aspects of films, it's my passion. Now, my love of film means that I'm one of those who watches almost every Oscar movie, excluding a few documentaries and foreign films, I've seen 'em all. My favourite of this year's nominees? Darren Aronofsky's Black Swan - he's a genius, and this film is a true masterpiece. Also, just saw Denis Villeneuve's Incendies and am completely blown away.

So, if you're like me, and must be munching on something come Sunday when I sit around the TV rooting for my favourite movies of the year and discussing that disgusting dress or hideous hair so-and-so was sporting, I always need a snack, or a few, on hand. This edamame guacamole is definitely the dip I'm reaching for. With the creaminess of guacamole, the freshness of cilantro and edamame, this has got to be one of my favourite dips, the fact that it's so simple to prepare is just a bonus!

Dip your chip into some of this dip, and enjoy the Oscars!

Edamame Guacamole
Recipe: Two Peas and Their Pod adapted from Epicurious

Ingredients

1 cup frozen shelled edamame, thawed

1 ripe avocado, peeled and pitted

1/2 cup chopped cilantro

2 cloves garlic, roughly chopped

1/4 onion, roughly chopped

1/4 jalapeno, roughly chopped

Juice of 1 limes
2 to 3 tablespoons water

Salt and freshly ground black pepper, to taste

Directions

Combine the edamame, avocado, cilantro, garlic, onion, jalapeno and lime in a food processor. Pulse until well combined. Add in the water and pulse another few times, taste for seasoning and add salt and pepper to taste, pulsing again to distribute the seasoning.

Serve with your favourite corn or potato chips, and enjoy the Oscars, I know I will.

- Lou

Whole Wheat Bran Muffins

Muffins have to be one of my favourite things to eat for breakfast because you can have sweet muffins or hearty muffins, or both. Muffins are truly one of those baked goods you can never get tired of because they are just so versatile! Take my favourite carrot muffins and apple muffins, you'll never go wrong with muffins!

You can eat muffins in a multitude of ways, warm from the oven with a dollop of butter and a big glass of milk, or, as you run out the door in a flurry after you spent that extra five minutes in bed or as you sit at your desk working.

Anyways, these are the perfect breakfast muffins, especially when eaten warm straight from the oven (that's when they taste best!) Plus they are pretty good for you, as far as baked goods go, whole wheat bran muffins, with a hint of cinnamon and apple ... gimme!

Whole Wheat Bran Muffins

Ingredients (yields 6-8 medium sized muffins)

1 1/4 cup whole wheat flour
1/2 cup oats
1/3 cup + 2 tbsp of wheat bran
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 pinch salt
1 egg
1/2 cup skim milk
1/2 cup cinnamon apple sauce
1/4 cup maple syrup

Directions

Begin by preheating the oven to 375. Line a muffin tin with paper cups or grease with butter.

Whisk the flour, oats, 1/3 cup bran, baking powder, baking soda, cinnamon and salt in a bowl.

In a separate bowl combine the egg, milk, apple sauce and maple syrup.

Pour the wet ingredients over the dry ingredients and stir together until just mixed. Do not over mix, this will lead to a dense muffin!

Using an ice cream scoop, scoop batter into muffin tin. Sprinkle the tops with bran and a few oats.

Bake for 20-25 minutes.

These muffins are a little bit dry, so I highly recommend eating these straight out of the oven with a big glass of milk and a little butter!

Enjoy the muffins,

Lou

Quinoa Mushroom Pilaf

Quinoa (keen-wah) is something that I've heard a lot about, but have never tried ... despite having some in the pantry for months. It's an interesting, ancient grain that has a rather unique texture, and it's really good for you! The texture is kind of crunchy and soft at the same time. At first I wasn't sure what to expect, but I'm pleasantly surprised. The flavor of quinoa is mild and nutty, which is easily adaptable. This week's Meatless Monday quinoa pilaf is filling and works well as a main course, but it would also make a wonderful side to a nice roasted chicken.

After researching about quinoa and it's flavor, I thought that mushrooms would be a nice compliment to it's flavor. I have to say that after eating this quinoa mushroom pilaf, I'm definitely a big fan of quinoa and can't wait to try more recipes!

If you're on the hunt for a dish that is relatively simple to make, and yields scrumptious results then I highly recommend this one!

Quinoa Mushroom Pilaf (serves 2-4)
recipe inspired by: Food Network

Ingredients

1 tbsp olive oil
4 oz white mushrooms, quartered
1 cup quinoa
1/4 tsp dried thyme
1 large clove garlic, crushed
1 bay leaf
freshly ground pepper and salt
1 1/4 cups water
2 tbsp Parmesan cheese

Directions

Heat up olive oil in a in a saucepan and add your quartered mushrooms, cooking over medium/medium-high heat for about 5 minutes or until slight softened. Add in your clove of garlic, cooking until fragrant, about a minute.

Be sure to rinse your quinoa properly in cold water before adding to the mushrooms. Once rinsed, add quinoa and dried thyme to saucepan, toasting for a minute and mixing around with the mushrooms. It should become rather fragrant. Add in salt and pepper to taste, (be careful with the salt as we will be adding in Parmesan cheese at the end.)

Add water and bay leaf and bring to a boil, cover and reduce heat and simmer for 9-11 minutes. Once cooking time is up, fluff with a fork and add in the two tbsp of Parmesan cheese, let sit for a couple of minutes before serving!

It really is very simple and delicious, try it out!

- Lou

Healthier Peanut Butter Chocolate Chip Cookies

If there are two things in this world that I love it has to be:

1. the combination of peanut butter and chocolate.
2. cookies.

So, when I made and consequently devoured these peanut butter chocolate chip cookies, I knew that I had hit the jackpot. Not only are they extremely delicious, but they are - gasp - not too bad for you! These cookies are healthier than most, so you won't have to feel bad after eating two, or you know, six of these little guys. And as if it could get any better, the ingredients are all things that everyone should have on hand! Plus, these are easy peasy to make.

So, if you, like me, are getting battered by this winter storm, and you, like me, are not sure what to do with your day, I highly recommend doing what I did, and make these cookies and then sit down with a good book, or like me, watch some guilty pleasure TV and just relax! The cookies end up being nice and chewy, just the way I like them!

Peanut Butter Chocolate Chip Cookies (makes 24)

Ingredients

1/4 cup granulate sugar
1/4 cup brown sugar
1/3 cup smooth peanut butter
1 egg
1/2 tsp vanilla
1 1/4 cups whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup mini chocolate chips

Directions

In a large mixing bowl, combine the sugars, peanut butter, egg and vanilla. Beating at medium speed until well combined, about 2 minutes.

Add in the dry ingredients, excluding the chocolate chips, and beat at low speed until combined, about 2-4 minutes. Now stir in your mini chocolate chips.

Remove dough from bowl (it will be quite runny) and shape it into a log, or a disk, wrapping in plastic wrap and placing in the freezer for 20-30 minutes.

Now would be the time to preheat your oven to 375 and line your two cookie sheets with wax paper.

Using a cookie scoop, or a teaspoon, break off a small about 1 to 1.5 inch piece of dough and roll it between your palms to create a well shaped ball. Place it on the cookie sheet and slightly flatten with the back of the spoon. Repeat with all cookies.

Bake for 7-9 minutes, or until cookies are set. Be sure to cool completely before storing!

And there you have it, a nice peanut butter chocolate chip cookie, that you won't feel too bad about after indulging!

- Lou

Rice and Vegetables

Well, well, well, it's the end of January, another Meatless Monday, and a freezing cold and gloomy day... so let's brighten it up with this delicious vegetarian dish of rice and vegetables!

January is an odd month, it seems both like the longest month, and the one that goes by very quickly. I for one am very glad it's over; it's been fun, crazy, exhilarating and filled with highs and lows (mostly highs!), but I'm more than ready for February, which will hopefully be filled with relaxation, and less stress (hello finished college apps and portfolios!)

A nice way to end off the first month of 2011 is with this rice dish - it's packed with vegetables and delicious flavor. Who would think rice could be a meal in itself? Don't let the long list of ingredients scare you, this is not a difficult dish!

Rice and Vegetables

Ingredients

1/2 tsp salt
2 tsp granulated garlic
1 tsp ground cumin
2 tsp granulated onion
1 tsp sweet paprika
2 tsp black pepper
2 tsp ground turmeric
1 tsp dried oregano
2 tbsp olive oil
1/2 small white onion
1/2 medium green bell pepper, finely diced
1/2 medium red bell pepper, finely diced
1 tsp tomato paste
4 cloves garlic, chopped
3 cups long grain rice
3 3/4 cups vegetable stock
1 cup water
1 bay leaf
1 cup frozen peas (not thawed)

Directions

Mix together the spices, salt and oregano in a small bowl, and set aside.

Prep the vegetables, begin by finely dicing the vegetables and chopping/grating/dicing the onions. Heat the 2 tbsp of oil over medium heat, and cook until softened, about 7 minutes. Add the spice mixture you prepared before and cook for a minute. Add the garlic and tomato paste, cooking for another minute or until fragrant.

Add the rice to the pan, stirring to be sure the rice is coated in the mixture and cook for 1 minute. Add in the vegetable stock, water, and bay leaf, bring to a boil. Stir and cover, reducing the heat to a simmer and cook for another 10 minutes.

After the 10 minutes, add the frozen peas and cover and continue cooking for another 8 minutes or until the rice is tender.

Remove the pot from the heat and let it sit for about 5 minutes, stir and serve!

Yum, this freezes well too... I have some in the freezer right now!

- Lou

Chili Lime Popcorn

Award show season and popcorn go hand in hand. Now that award show season has officially begun, it's time to get snacking! With the Critics Choice happening last week and now with the Golden Globes today, it marks the time to to root for my favourite movies of the past year. I'm not sure if you, like me, are completely obsessed with award shows ... but it certainly is one of my favourite things about this awful January/February stretch we have here.

Popcorn is probably one of my most beloved snacks; I just can't watch a movie without munching on some of the salty and buttery goodness... but this is the sad part, it's not very good for you - imagine that! Well, the ever genius Martha Stewart has resolved that issue with her to-die-for, healthy, chili lime popcorn, with - gasp - no butter!

So, as we sit down tonight with some chili lime popcorn, rooting for our favourite movies (I'm cheering on Black Swan and The Kings Speech!) and wondering what on earth everyone is wearing and why their stylists would think it would be a good idea to dress them in that, we won't feel guilty for snacking on far too much of this delicious popcorn!

Chili Lime Popcorn
source: Martha Stewart

Ingredients
2 tbsp vegetable oil
1/2 cup popcorn kernels
1 1/4 tsp chili powder
1 1/4 tsp cumin
1/4 tsp salt
1 tbsp lime zest
1 large lime wedge

Directions

Begin by heating up 1 tbsp of oil in a pot over medium heat, place 2 or 3 kernels in the pot. Once they pop pour in the remaining kernels and shake the pan to coat all the kernels in oil and cover the pot. Cooking for about 6 or 7 minutes, shaking the pan occasionally until all the kernels have popped.

While the popcorn is popping, get your lime zest ready (I used about 1 whole lime, depending on the size, you may need 2.) Add the spices, salt and lime zest to a bowl.

Pour popped popcorn into a large bowl and cover with the remaining 1 tbsp of oil, next evenly distribute your spice and lime zest mixture over the popcorn, tossing the popcorn to completely cover. Finally, sprinkle with lime juice and enjoy!

Have you ever noticed, as the night goes on, the Globes begin to get increasingly sloppy? It's pretty entertaining!

And with that, here's to a happy awards show season! Hope you enjoy it as much as I do!

- Lou

Trout with Chili Sauce

I might have mentioned this before, but I'm a big fan of trout. Do you love trout? If not, in my opinion, you should reconsider. That is unless you just absolutely, positively hate fish, then you should probably disregard this post. Just kidding. You shouldn't, I'll try to change your mind.

Trout is pretty versatile, you can dress it up however you like and it always tastes delicious. Something that I find that happens during the week is that you're running around and there isn't enough time to put together a full, healthy meal. Well here's your answer! This trout is so simple, mix a few ingredients together and bake in the oven, serve with a side salad and some brown rice and you're good to go!

One of my favourite ways to eat trout is covered with aromatic herbs with the heat of chili flakes, such as in my Terrific Trout recipe! This version of trout is completely different than my previous recipe, yet it is still very tasty!

Trout with Chili Sauce

Ingredients

1 lbs piece of trout
1 tsp chili sauce
1/8 tsp pepper
1/8 tsp sweet paprika
1/4 tsp parsley
1/4 tsp Dijon mustard
1 garlic clove, crushed

Directions

Begin by preheating your oven to 325 degrees and greasing a baking dish with a little olive oil.

Next, mix together all the ingredients and brush over trout. Place trout in the dish and bake for 18-20 minutes.

For a filling and healthy meal, serve with a spinach salad and some brown rice.

This is the perfect recipe to cook up some scrumptious trout for dinner tonight!

- Lou

Spinach and Mushroom Quesadilla

Today marks the first Meatless Monday of 2011 here on Living Lou, and I'm starting it off with a deliciously simple spinach and mushroom quesadilla. This quesadilla is packed with goodness and the tasty flavors of spinach and mushrooms in each bite! I highly recommend using a pre-shredded cheddar cheese that has been flavored with herbs and garlic as it adds another dimension to the dish.

I started this Meatless Monday initiative about 9 months ago and have been posting my Meatless Monday recipes here along the way, and will continue to do so in 2011, hopefully with more consistency than last year!

To start everyone off in the New Year I thought that a healthy, and quick quesadilla is the way to go. Kids are back from the first day back at school and parents are exhausted after a tiring break and a day at work, so who wants to be slaving away in the kitchen? These quesadillas are an easy and healthy vegetarian meal that kids (and parents!) can help assemble, and enjoy.

Spinach and Mushroom Quesadilla
(makes 1 large quesadilla)

Ingredients
1 large whole wheat wrap
2/3 cup grated cheddar cheese, I like to use the pre-shredded herbs and garlic variation!
1/3 cup spinach
1/3 cup sliced mushrooms
1 tsp olive oil (for the pan)

Directions

Wash and slice mushrooms to desired size, I like to slice mine thinly. Begin my wilting your spinach, you can do so by either steaming or sauteing in a pan. I sauteed my spinach in olive oil for about 1-2 minutes or until it's just wilted.

Assemble the quesadilla, using one wrap followed by 1/3 cup of cheese, followed by the sauteed spinach and the sliced mushrooms, and then finally the remaining 1/3 cup of cheese and the second wrap.

Heat up about 1 tsp of olive oil in a frying pan at about medium-low heat. Place your assembled quesadilla in the pan and let it cook on one side for about 3-4 minutes. Flip and cook on the other side for about 2-4 minutes or until the cheese is melted.

Remove from heat and slice into quarters, serve as I did above with a spinach salad.

Happy Meatless Monday everyone!

- Lou

Black Bean Soup

Black bean soup is a soup that I’ve been thinking about making for a while, and it’s the perfect dish not only for a meatless Monday, but also for the cold evenings that we’ve got up here in Canada.

It’s been snowing here all day, the ground in covered in a blanket of thick white snow, and it’s beginning to look and feel a lot like Christmas. I was deciding between making a baked pasta or a soup, and after I woke up this morning and saw that it was snowing I just knew it would be a soup day. Black bean soup would be perfect, the ingredients are things that everyone should have in their pantry so there is no need to venture out into this terrible cold!


I don’t think that I can say this enough: there is nothing better than a bowl of warm soup to warm you up on a cold winter evening!

Black Bean Soup

Ingredients

1-2 tbsp olive oil
1 stalk celery (chopped)
1 carrot (chopped)
1/2 an onion (chopped)
2 cloves garlic chopped
3/4 tsp cumin
1/2 tsp oregano
4 cups water (or 2 cups water/2 cups vegetable stock)
1/2 cup crushed tomato
2 19 oz cans black beans, rinsed and drained
salt & pepper to taste

Directions

Chop celery, carrot, onion and garlic.

Heat 1 tbsp of oil over medium heat in a large pot, add celery, carrot, onion, garlic and spices. Cook over medium heat for 4-6 minutes, until vegetables have softened.

Add the crushed tomatoes and cook for a minute before adding the water (or the water/stock). Add in the two cans of black beans and bring to a boil.

Reduce heat, cover and simmer for 25 minutes.

Then remove some of the black beans (about 1/2-3/4 cup). Using an immersion blender, or regular blender puree the soup. Once the soup is pureed, add the black beans back in.

Serve with a dollop of sour cream on top!

- Lou

Whole Wheat Carrot Muffins

I think I'm obsessed with muffins, and these whole wheat carrot muffins have fueled that obsession, not only are they really, and I mean really good, but they are also nice and healthy too! For me, muffins are something which allow my creativity as a cook to blossom because you can do really whatever you want with them, the possibilities are endless! Once you have a nice basic recipe, you're good to go with any ingredients you have on hand. Muffins make the most scrumptious breakfast, you can heat them up in the microwave and eat them warm or if you're running late (as I usually am) you can grab them as you rush out the door.

With the holidays coming up, I'm sure there are a ton people out there who are having house guests, and have a slight breakfast dilemma going on. I'll tell you something, if I was staying at your house, and you served muffins for breakfast I would definitely come back for a visit.

There are so many varieties of muffins that I love, these whole wheat apple muffins are one of my favourites. I like to keep lists of recipes I want to make, and let me tell you those lists are literally endless. Maybe one day I'll share them so you can see just how crazy long they really are. And guess what one of those lists is? An ever growing list of muffins to try, chocolate chip, lemon poppy seed, pineapple, jam surprise, sweet potato, coconut... shall I go on? For starters, let's make this one, and then soon enough I'll be back with another muffin recipe!

Whole Wheat Carrot Muffins (makes 12)

Ingredients

1 1/2 cups whole wheat flour
1 cup oats
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1 egg
1/4 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
1/2 cup chopped walnuts

Directions

First of all, start off by preheating your oven to 375 degrees. Also, using butter grease a muffin tin, or line the tin with paper liners.

Next, prepare the carrot by chopping it into 1 - 2 inch pieces and pulsing in the food processor. It's so much easier than sitting there grating the carrot.

Next, combine dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and lightly mix. Once just combined mix in the carrots and walnuts. (Note: I like to additionally pulse my walnuts in the food processor to make them nice and small.)

Once everything is combined, using a regular sized ice cream scoop, scoop the batter into your buttered muffin tin.

Bake in the oven for about 20 minutes, or until when tested with a toothpick the toothpick comes out clean.

Remove from the tin and cool for about 5 minutes before diving in!

- Lou

Gluten Free Vegetarian Quiche

Ah, another Monday and you know what that means? Time for another one of Lou's Meatless Monday vegetarian dishes... on today's menu: quiche! And guess what, not only is this a vegetarian quiche, but it also has a gluten-free crust! And want to know something even better? It tastes amazing. This quiche has the perfect balance of hearty veggies, cheese and delicious eggs, some milk and maybe a smidgen of cream... yum! This is a fun and unusual take on Meatless Monday, usually a nice soup or stew or pasta dish would be a Meatless Monday dinner, but not today!

I'm sure that everyone in your house will enjoy this quiche, it's a big hit here! And the gluten-free crust is made with ingredients available at practically every grocery store!

Note: If you don't want/need a gluten free crust, this can be made in literally an instant, it's the crust that takes a little bit longer. You can use either a store bought crust, or your own recipe!

Vegetarian Quiche

Gluten-Free Crust
1 cup ground almonds
1 cup rice flour
1 tsp baking powder
1/2 tsp salt
2 eggs
4 tbsp olive oil

Directions

Pulse ingredients together in a food processor until it forms into a ball. Remove from food processor onto a well flour surface and knead lightly. Press dough into pie dish.

Quiche Filling
4 eggs
1/2 cup milk
1/4 cup cream
1 cup broccoli chopped
1 cup white button mushrooms sliced
1/2 cup cheddar cheese grated
1/2 tsp onion powder
pinch of nutmeg

Directions

Preheat oven to 325 degrees.

Firstly, prep the ingredients, chop the veggies and grate the cheese. Mix all the ingredients together in a bowl and pour into pastry lined dish.

Bake in the oven for 35-45 minutes, or until center of the quiche has just barely set. Remove from oven and cool 15 minutes prior to serving.

Hope you all have a great Monday, that's meatless and delicious! Plus, how fun is this post? Two recipes for the price of one... woo!

- Lou