Poached Chicken Breasts

Poached chicken may not be the most appetizing looking dish in the world, but everyone knows that we shouldn't judge a book by its cover.

Even though I totally judge books by their covers. Shh.

But this is poached chicken, so just don't judge it. Even though it's not a book and doesn't have a cover.

Poaching is just another low fat and easy way to cook chicken. For some reason, I never think to poach chicken unless I'm making a chicken stock, but it does make a nice and basic meal. If you're just starting to get comfortable in the kitchen I think poaching chicken is a relatively simple dish to make that won't hinder your confidence. Plus, you'll end up with some chicken stock in the end.

Plus it makes your kitchen smell yummy, and can be used in hundreds of dishes.

Poached Chicken Breasts (serves 2 or yields about 3-4 cups shredded chicken, depending on size)

Ingredients
2 boneless, skinless chicken breasts
5 cups water
1 medium onion, sliced
2 cloves garlic
1/2 tsp oregano
1/2 tsp salt

Directions

Bring water, onion, garlic and salt to a bowl. Add chicken breasts and oregano.

Turn down the heat and simmer, partially covered for 35-40 minutes.

When finished cooking, remove chicken with a slotted spoon, if using in another dish shred with two forks, if not, serve. Strain liquid and reserve for stock.

Soon, I'll be posting a favourite recipe of mine to use this poached chicken in.

- Lou

Maple Glazed Salmon

Salmon was one of the first things I made when I began cooking again a year and a half ago. Pan fried salmon with green beans and mushrooms sauteed in butter. My mom, dad and myself gobbled it up, I remember it like it was yesterday. It is still one of my favourite meals, and I’m still making it today, or at least making variations of this classic dish. Salmon, green beans and mushrooms are like those old friends you can always turn to. Although, I think it’s pretty hard to have three old friends to turn to...at least when you’re still in high school. Anyways, that’s beside the point.

This is a new take on my favourite - Maple Glazed Salmon. I’m Canadian, and we live for maple syrup up here and I don’t know if it’s my Canadian side talking here, but this maple glazed salmon is pretty darn delicious.

I would think that macaroni and cheese, chili, or a big warm bowl of soup would be the most common choices for a comforting dish. Well, if you know me you probably know that I’m not like most people, so, it should come as no surprise that neither of those three are my favourite comfort foods. To me, salmon is one of the most comforting dishes. Is that weird? Probably. I also hate when people talk to me during movies so I enjoy seeing them alone...again, slightly odd. Sometimes, I prefer to eat vegetables over candy. I love words, my dad and I do SAT vocab flashcards for fun. I love going out and forget to do my homework until late Sunday night... wait, that's normal.

I’m not weird, I’m limited edition.

Maple Glazed Salmon (serves 3)
Slightly adapted from: Canadian Living

Ingredients
1 lbs salmon fillets
2 tbsp maple syrup
2 tsp dijon mustard
1 tsp soya sauce

Directions

Preheat oven to 400 (convection oven) or 425 (conventional oven). Line a baking sheet with parchment paper.

Combine maple syrup, Dijon mustard and soya sauce in a bowl. Brush sauce over salmon.

Bake at 400 (convection oven) for 8-10 minutes or at 425 (conventional oven) for 11-13 minutes.

Enjoy this maple glazed salmon with Spicy Broccoli or Green Beans in Vinaigrette.

- Lou

Shrimp in Butter Garlic Sauce

Shrimp is one of my favourite things to eat. No explanation necessary. Personally, I find that when shrimp is slathered in butter and garlic it’s at its best. Again, no explanation necessary. When I was planning my menu for the Royal Brunch I wasn’t really sure if it was all right to have shrimp at a brunch, but I quickly got over those doubts when I realized how tasty this really is. Plus I’m sure Wills and Kate would be down for shrimp. Yes? No? Who cares, I’m down for shrimp.

Doesn’t shrimp, butter and garlic just make you drool? Doesn’t it also make you drool that this is ready in 5 minutes? Do you know what it means when something is ready in 5 minutes? It means that instead of spending lots of time cooking (procrastinating) you will have plenty of time to study for that world issues test. Or, if you’re not into world issues, or school in general, it leaves you with plenty of time to spend with your family, or your plants, or Oprah, or your box of tissues while you watch The Notebook or I Am Sam.

Yep, tons of time for all the important things in life!

Shrimp in Butter Garlic Sauce (serves 6)

Ingredients
1 package of frozen, pre-cooked shrimp
2 tbsp melted butter
1 large garlic clove, crushed

Directions

Thaw frozen shrimp. Follow directions on the back of the package.

While shrimp is thawing melt butter in the microwave for 30 seconds - 1 minute. Then crush garlic directly into butter.

Heat shrimp in butter and garlic in a skillet over low heat. Until heated through. Remember we’re not cooking the shrimp, just warming it up. This should take about 2-4 minutes.

Serve with a sprinkling of freshly cracked pepper.

Whether you serve this for dinner or brunch, you will love it.

- 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

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.

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

Brown Rice Broccoli and Sausage Pilaf

Dishes like this Brown Rice Broccoli and Sausage Pilaf are my favourite. Not only is it made in three easy steps, with very few ingredients, and made in one pot, but its flavor is also slightly exotic.

Cumin has to be one of my favourite spices, and if you're new to cumin, this dish serves as a great introduction. Sauteing the broccoli with the cumin is a way of subtly incorporating the flavor into this dish without overpowering the taste buds. This dish is relatively healthy, using brown rice and broccoli as its main components, I added in sausage to please my sister and father - but feel free to leave it out if you're looking for a vegetarian option.

Brown Rice Broccoli and Sausage Pilaf

Ingredients

1 cup brown rice
2 1/2 cups water
1-2 tbsp olive oil
1 large head of broccoli, chopped
1 clove garlic, finely diced
1 tsp ground cumin
3-5 chicken, turkey or pork sausage links, cut into 1 inch pieces

Directions

Chop broccoli into bite size pieces. Finely dice garlic.

Step 1, cook the broccoli. Heat 1 tbsp oil over medium heat in a medium pot (this pot will be used to cook the rice as well). Saute broccoli and cumin for 5-8 minutes, making sure broccoli is cooked through. Add the garlic and saute for another minute or so until fragrant. Remove to a plate using a slotted spoon and reserve.

Step 2, cook sausages. Add 1/2 tbsp more oil to the pan if necessary, fry sausage pieces until fully cooked. Remove to the same plate as broccoli and reserve.

Step 3, cook rice. If necessary add the remaining 1/2 tbsp of oil to the pan. Toast rice for a minute. Add 2 1/2 cups of water and bring to a boil. Turn down to a simmer and cook for 40-45 minutes, or until no water remains and rice is fully cooked. Add the broccoli and sausage back to the rice and stir to combine.

Enjoy!

- Lou

Mushroom and Green Bean Pasta

Salty, sweet, crunchy, soft - this dish has a variety of flavors and textures. Is there anything else you could dream about for your Meatless Monday dinner?

This has to be one of mine (and my Mom’s) favourite dishes; it’s a quick and healthy way to dress up pasta with two of my favourite veggies - green beans and mushrooms! Sure, there’s a little butter and some Parmesan cheese but hey, live a little.

I’m sure other vegetables would taste delicious in here - red peppers and broccoli come to mind. I don’t think you could go wrong either way... this is just too good.

Mushroom and Green Bean Pasta (serves 4)

Ingredients

12 oz (340 g) short twisted pasta
1 cup (8 oz) shiitake mushrooms
4 oz green beans, cut in half
4 tbsp butter
1 small onion, grated
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup water
2 tsp dried thyme
4 tbsp Parmesan cheese

Directions

Cook pasta as per directions on the box.

Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash mushrooms.

Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes.

De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.

Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through.

Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese.

Serve over cooked pasta.

Enjoy this Meatless Monday dish - it's my favourite!

- Lou

Spicy Chicken Skewers

If you're a frequent visitor to my blog, you've probably noticed that I post lots of recipes involving chicken. Chicken is just so fabulous, don't you think? Maybe I just like it because it's something you can cook up however you want, you can throw it in a risotto, or roast it in the oven, it really is so versatile! I usually find myself using chicken for weeknight meals, resulting in quick and simple dishes. Despite being easy to make, they are always full of flavor. In my opinion, there is nothing worse than a bland chicken dish.

Since the base of the sauce is chili sauce, these chicken skewers are spicy. I find that they are a nice little pick me up dinner to keep you going the rest of the week. The addition of dried herbs gives the chili sauce a distinct flavor that everyone will love. Plus, skewers are fun. I love them. And these are so good no one will know there are only 5 ingredients!

Spicy Chicken Skewers
Recipe Adapted from: Canadian Living Magazine

Ingredients

1 lbs chicken breasts, cut into 1 inch pieces
1/4 cup chili sauce
1 clove garlic, minced
1/2 tsp dried thyme
1/4 tsp each of salt and pepper

Directions

You can cook these on the grill or in the oven. Whichever you prefer. I like using the oven!

If cooking in the oven, preheat to 375.

Cut the chicken into desire size and thread onto metal skewers. In a bowl, whisk ingredients for the sauce.

Spray a baking sheet with a little cooking spray.

Brush sauce over all sides of the chicken and bake in the oven for 15 minutes. Turn the chicken over and bake for another 15 minutes, or until chicken is fully cooked.

Sprinkle with a little lime juice and serve.

- 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

Living Lou's Chili con Carne

One of the clearest memories from my childhood has to do with chili. I was five, and was in my kindergarten class crying my eyes out with a terrible, painful ear ache. Lying on a big red pillow with tears steaming down my face, my Dad came and picked me up and brought me home.

Now, my Dad loves to make chili, so that day, after a nice nap and some wonderful medicine to help my ears, we spent the afternoon at home making chili. The smell engulfed the whole house and I immediately started to feel better. After all, when you're a five year old girl, spending the day with your hero, in my case my Dad, might be one of the best things in the world. I remember he let me stir the chili and it was so thrilling, it's probably one of my earliest and fondest memories in the kitchen.

Ever since then, I've loved chili. My Dad and I enjoy sharing our love for chili and trying out different recipes - he has his favourite and I have mine. This is my favourite recipe and we both agree that this is a pretty mean and flavorful chili. This chili is made with ground turkey, because personally, I prefer the texture because it isn't quite as tough as beef, but feel free to sub in ground beef if that's your preference!

Have you heard of Soup-a-Palooza? It's pretty fun, and since I'm such a big fan of soups as I've mentioned before it's perfect for me! Come check it out, and join in the fun with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers. There are tons of other recipes for soups, stews and chilies as well as fun prizes!

Living Lou's Chili con Carne

Ingredients

1 tbsp olive oil
1 lbs ground turkey
1/2 small onion, chopped or grated
2 large cloves garlic, chopped
1 rounded tbsp chili powder
1 rounded tbsp grill seasoning (such as Montreal Steak Seasoning etc.)
1/2 tbsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper*
1 28 oz can crushed tomatoes
1 28 oz can kidney beans, drained and rinsed

*if you're making this for kids, or do not like spicy food, omit the cayenne pepper or use 1/8 tsp

Directions

Heat 1 tbsp oil in a large pot, cook turkey over medium heat until fully cooked, crumbling throughout the process. About 5 minutes.

During that time you can chop (or grate) the onion and chop the garlic.

Once turkey is done cooking and is crumbled to your desired sized, add in the onion, garlic, chili powder, grill seasoning, cumin, coriander and cayenne pepper. Allow to cook until very fragrant, about 2 minutes. Stirring throughout to be sure the spices are evenly distributed.

Add in the crushed tomatoes and bring to a simmer, cover and simmer for 10 minutes.

Finally, add in your kidney beans and serve with your favourite toppings!

This chili is very quick and easy to make, it takes around half an hour.

- 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

Honey Garlic Chicken Drumsticks

Honey garlic chicken drumsticks are in my opinion one of the best finger foods. Honestly, you just can't go wrong with honey and garlic, whether it's in wing or leg form. You also can't go wrong with finger foods... therefore this combination of honey and garlic in finger food form is bliss.

Do you want to know what else I love about finger food? It makes you stop, and eat. You can't multi-task while your hands are covered in sticky sauce, which means you have to stop whatever you're doing. It's a rather nice break from the final editing stages of a short film you're making... you know, if that's your thing.

What's your opinion on finger food? Do you, like me, love it? Or, are you one of two people in the world who's just "not crazy about it". If you answered "yes" to the latter, well thank you - more for me! If you just can't get over eating with your hands, well I invite you to come and sit down with me, let's enjoy some honey, garlic chicken drumsticks!

Honey Garlic Chicken Drumsticks
(makes 5)

Ingredients

1/4 cup Soy Sauce
1/4 cup honey
1/4 tsp onion powder
1/4 tsp ground ginger
2 large cloves of garlic (crushed)

Directions

Preheat oven to 350 degrees.

Combine all of the ingredients together for the sauce.

Grease a cookie sheet with a little olive oil and place your 5 drumsticks on the sheet. Brush the marinade over the drumsticks and bake in the oven for 40 minutes. Brushing with marinade every 10 minutes until the chicken is done.

This may seem as though it's a little tedious, but really it isn't, and it's definitely worth it when you bite into your succulent, juicy drumsticks!

- 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

Spicy Honey Glazed Chicken Thighs

With the holidays around the corner for a lot of people it means baking, baking and more baking! BUT, let's not forget that we also have people to feed! As much as some would love to live off holiday cookies, (myself included), it really isn't the best idea!

I bet lots of people are looking for quick and easy dinner ideas, and here's one... today I bring you one of my favourite recipes for chicken thighs: Spicy Honey Glazed Chicken Thighs. Not only are these chicken thighs extremely tasty, (sweet & spicy, need I say more?) but they are super easy too! And will be all cooked up and ready faster than you can say gingerbread.

Now, take a break from your holiday baking frenzy and make some of these for dinner!

Spicy Honey Brushed Chicken Thighs
Recipe adapted from: Cooking Light

Ingredients

8 chicken thighs (with bones and skin)
2 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1/8 tsp red pepper flakes
6 tbsp honey
1 1/2 tsp balsamic vinegar
cooking spray (for coating the pan)

Directions

Line a baking sheet with tin foil, and spray foil with cooking spray.

Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side.

While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

Enjoy this tasty dish, it's positively perfect.

- 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

Vegetarian Curry

It's Meatless Monday, and you know what that means, a vegetarian dish! We're traveling over to India today and cooking up a delicious, and simple vegetarian curry. This is not only tasty, but it's very hearty too.. you won't even miss your meat! It's not spicy either, so hopefully the kids in your life will give it a try. You can eat it over a bowl of warm rice, and I can guarantee you that it will warm you up. Like a few of our recent Meatless Monday dishes, this dish is not labour intensive, yet it yields delightful results.

I'd also like to take this post to introduce everyone to my wonderful, wonderful new mentor! Jules from Butcher, Baker. We've been paired up for a couple of weeks now and she's so sweet and wonderful! It was through the Adopt-A-Blogger initiative that she found me, and I have to say I am so glad! Being in this food blogging world, and trying to navigate it all by myself can be a little intimidating - have you seen the thousands and thousands of fellow foodies out there? I'm glad to have someone on my side!

Jules' blog is filled with tons of neat recipes, and wonderful commentary! If you haven't, please check out Jules' blog! I love it so much, I've bookmarked this foccacia recipe and I'm slowly, but surely psyching myself out to make it!

Go check out Jules' blog, and while you're reading why not eat a warm bowl of this hearty curry?

Vegetarian Curry
Recipe adapted from: Martha Stewart

Ingredients
1/2 medium onion (chopped, or grated)
2 cloves garlic (chopped)
2 tbsp olive oil
1 tbsp + 1/2 tsp curry powder
1/2 tsp ginger
2 1/4 cups crushed tomato
1 1/2 cups water
1 1/2 19oz can chickpeas (rinsed and drained)
juice of 1 small lime (or more to taste)

Directions

Start by chopping or grating your onion and garlic. Once that is done, heat the olive oil in a pan and cook the onion over medium heat for about 5 minutes, adding in the garlic and then cooking for another minute or so.

While the onion is cooking, you can start draining and rinsing your chickpeas.

When onion and garlic are done, add in the curry powder and ginger, stirring to evenly distribute throughout onions. Pour in crushed tomatoes and water, stir to combine, and finally add in the chickpeas.

Bring to a boil and then reduce to simmer for 15 minutes, without the lid. When the 15 minutes are up, squirt in the lime juice and serve over a bowl of warm rice!

This curry is sure to warm you up, and the meat lovers in your household won't even be complaining about the lack of meat and the vegetarians will love it.

Happy Meatless Monday! And keep an eye out later this week, I'll be posting a recipe for homemade curry powder - none of that store bought junk!

- Lou

Bolognese Sauce

Seems as if I'm all about the sauces these days! Three in a row! First pesto sauce, then pizza sauce, and now, this scrumptious and aromatic bolognese sauce! This is, honestly the best meat sauce I have ever tasted, and smelled. It's aroma fills up the entire house. And guess what? Even after being in the fridge for a couple of days, when you take the lid of it's container, you're engulfed in the smell of this delicious sauce.

Somehow, someone works their magic, and all of the flavours just blend together in perfect harmony. It's like, when you're listening to an orchestra, and it sounds amazing, but then when you listen to just one instrument on it's own, it's not quite as wonderful, but somehow together all the instruments create magic. You know, if you're into orchestras and all that jazz. (Pun intended.)

I think everyone (obviously, not vegetarians!) love a good meat sauce, there is something so comforting about it, and on these cold November nights, there is nothing better than a nice comforting dish.

I can already tell that this recipe is going to be a staple around here during the winter months, and I can't wait to make it again!

p.s How cute is this bowl? Gotta love Anthropologie and my mother's obsession with everything being mismatched!

Bolognese Sauce

Ingredients
1 lbs ground chicken or turkey
1 lbs sausage meat (preferably spicy)
1/2 red bell pepper
1/2 stalk celery
1 carrot
1 small onion
2 cloves garlic (crushed)
1 28oz can crushed tomatoes
1 5.5oz can tomato paste
1 tsp salt
2 tbsp dried basil
1 tbsp dried oregano
1/4 tsp nutmeg
2 tbsp milk
pepper to taste

Directions

If you've got a food processor, throw in the red pepper, celery, carrot and onion, and pulse a few times until your desired size. I like my vegetables to be small, especially so that my sister would eat it, she hates all things veggies, so I pulsed probably about 5 or 6 times. If you don't have a food processor, you could chop them by hand, I just found this to be a lot easier, and less time consuming. Once finished, set your vegetables aside.

Next, throw the chicken/turkey and sausage meet in a pan and cook.

Once the meat is cooked, add in the chopped veggies, and cook for about 3 minutes. Then add in the crushed garlic and cook for another minute.

Spoon in the tomato paste, and stir it around in the pan, you want it to be evenly distributed and be sure to let it cook for about a minute in order for it to sweeten. After the minute, add in the crushed tomatoes and stir. Finally, stir in the milk and lastly, add in salt, pepper, nutmeg and herbs (basil, oregano).

Simmer the sauce for about 20 minutes. Once done simmering, serve with whichever pasta you like, we went with whole wheat rotini!

Hope that you enjoy this sauce, I can't get enough of it!

- Lou

recipe adapted from: Tyler's Ultimate Lasagna