Baked Potatoes on the Barbecue

May is in full swing and with the beautiful, warm weather comes grilling season! Steak, chicken, shrimp, burgers, hot dogs... are all the obvious carnivorous grilling favourites, but we can't forget about the veggies. Cooking baked potatoes on the barbecue is probably one of the easiest and most delicious dishes for a cookout. We really love potatoes over here - fried, mashed, roasted and of course baked! You can top the baked potatoes with sour cream, cheese, bacon, chives, butter - all sorts of different flavors. There's something for everyone when it comes to baked potatoes. This isn't really a recipe, more of a 'how-to' so let's get started.


Baked Potatoes on the Barbecue

Ingredients
baking potatoes

Directions

Wash and pierce the potatoes using a fork. Individually wrap them in tin foil, and bake for 40-45 minutes on the barbecue over high heat.

Cut open potatoes with a knife to check doneness, they will be hot so be careful for the steam. The skin should be soft and open up easily.

Happy meatless Monday everyone and enjoy your baked potatoes and grilling season!

- Lou

Roasted Mushrooms

Maybe it’s just me, but I think that roasted mushrooms are a pretty classy food. Think about it; they pair nicely with both white and red wines, they can work well with beef, or in a risotto or in a salad. In general, mushrooms are a class act. Like Audrey Hepburn, who was probably one of the most chic and elegant people ever. No, I’m not comparing Audrey Hepburn to mushrooms, I was just on the topic of class and she came to mind, after all she’s pretty classy herself.

It’s like in Breakfast at Tiffany’s when Holly announces to Fred/Paul that she’s going to sing-sing and says that she can’t go with a green face, or in Roman Holiday when Princess Anne says to Joe Bradley that she’s never been alone with a man, let alone in her night gown. Yes I’ll admit that I’ve seen those movies a few hundred times and each time I’ve enjoyed every second. It was also Audrey Hepburn’s birthday yesterday - she would’ve been 82.

Fun fact: I have a massive painting of her in my room, it’s pretty, and black and white and makes me smile.

Back to the mushrooms, these are so juicy, they literally melt in your mouth. The ingredients are so basic, but they really bring out all the good sides to mushrooms. I think white wine, garlic and butter are the holy trinity when it comes to mushrooms.

Roasted Mushrooms (serves 4)
Recipe adapted from: Authentic Suburban Gourmet

Ingredients
1 lbs white button mushrooms
4 tbsp olive oil
1/4 cup white wine
4 cloves garlic, finely chopped
4 tbsp butter, cut into pieces
freshly cracked pepper
Parmesan cheese for serving

Directions

Preheat oven to 450.

Wash mushrooms and pop out and keep the stems.

Toss mushrooms with olive oil, white wine, garlic and pepper. Place in baking dish and sprinkle pieces of butter over the mushrooms.

Bake in the oven for 20 minutes. Serve with a sprinkling of Parmesan cheese.

Since we’re on the topic of class, I’ve been listening to Billy Joel’s “She’s Got a Way” on repeat all day. Something about this song just conjures up an image of a sophisticated, elegant, gracious woman. I want to be her when I grow up. Alright, enough of this classiness, go and enjoy your decadent, classy, juicy roasted mushrooms.

- 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.

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

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

Cheese Garlic Bread

You know it's the holidays when in the middle of baking cookies, your doorbell unexpectedly rings and you're left standing there with a big (fake) smile on your face, but really you're thinking "Oh no. I have nothing for them to eat!"

Well don't worry, I've come to your rescue! This is something which can be whipped up in 15 minutes: 7 minutes (yes, very precise) to prep your ingredients, and another 7 minutes in the oven and then a minute to slice and serve! And this is sure to be a crowd pleaser, I can't even begin to tell you how many times people ask me to make this garlic bread.

Cheese Garlic Bread
Recipe adapted from: One Lovely Life

Ingredients

1 loaf of bread, can be a french loaf, but I find that ciabatta has the best results
2 green onions, sliced
1/2 cup mayonnaise
5 tbsp softened butter
2 cloves garlic, crushed
3 cups grated cheese (I use the store bought, pre-grated mixture of cheddar, Colby and Monterrey Jack)
1/4 tsp black pepper

Directions

Preheat oven to 350 degrees.

Half your load lengthwise. Roughly slice your green onions. Soften butter in the microwave for 10-20 seconds.

Now that all the ingredients are prepared, combine the green onions, butter, mayonnaise, crushed garlic, pepper and cheese in a bowl. Make sure it's fully combined.

Spread evenly over both halves of bread, and pop in the oven for about 5-7 minutes. Or until the cheese is melted and bubbly.

Allow to cool for a minute or so, and slice bread into 1 1/2 inch pieces. Serve immediately!

This is seriously the best garlic bread, and whoever you serve it to will be completely smitten!

Hope this holiday season is treating you all well,

- Lou

Green Beans in Vinaigrette

A Meatless Monday side dish today, green beans in vinaigrette! This is such a nice twist on the classic and succulent warm green beans, with a dollop of butter - which happen to be a favourite of mine! This dish adds layers to your meal, not only because it's eaten cool, but the vinaigrette makes it very similar to a salad. Not only are these green beans the perfect side dish to your meatless Monday main such as Roasted Butternut Squash Soup or Baked Tortellini but it is also a great sweet and vinegary side dish for Thanksgiving!

Everyone knows how crazy busy things get on Thanksgiving, so why not make a simple, and sure to please side dish like these green beans in vinaigrette?

Green Beans in Vinaigrette
Recipe Adapted from: Martha Stewart

Ingredients
1-2 lbs green beans, ends trimmed
2 tbsp olive oil
1/2 tbsp white-wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp pepper

Directions

Have a bowl/pot of cold water prepared. Steam green beans for 5-8 minutes. I like steaming green beans because they turn a vibrant green and remain nice and crunchy as well.

Once they are done steaming, quickly move the beans to the water to stop them from cooking. Once cooled, dry off and place in your serving dish.

In a bowl whisk together the oil, vinegar, mustard, salt and pepper. Once mixed, pour over beans and toss to serve.

It's that easy, and delicious. Yum!! Have a great Meatless Monday and be sure to put this on your list for Thanksgiving!

- Lou

Tomato Garlic Parmesan Couscous

The end of summer has really thrown off both my cooking and my blogging! I've been busy working, and just enjoying these last few remaining days until - gasp - my senior year of high school! Yes, my last year... oh man, please excuse me while I go hyperventilate. eek!

Whew.

I was in the mood for a quick snack, but something different then say my favourite crunchy snack - granola, or my favourite chocolate snack - brownies, or my favourite, super healthy snack - sweet potatoes. So after about 20 minutes of sifting around the kitchen for something to eat, I finally found it, the one and only couscous! And since we are currently running rather low on food, I didn't have much choice as to what to use to transform my couscous from boring, to wow!

Tomato Garlic Parmesan Couscous
Ingredients
1 cup couscous
1 1/4 cup water
1 tsp olive oil
1 garlic clove (crushed)
1/8 tsp each of dried thyme, basil and parsley
1 tbsp tomato paste
1 tbsp grated Parmesan cheese (plus extra for sprinkling)

Directions

Bring water to a boil and add the couscous, return to boil, cover, remove from heat and let sit for 5 minutes.

While couscous is sitting, heat olive oil in a pan and add the garlic, cook until fragrant (about 1 minute), add herbs and cook for another minute, then add the tomato paste and stir to combine.

Once the couscous is done cooking, fluff with a fork and add to the pan of garlic, herbs and tomato paste. Mix to combine and add Parmesan cheese. Mix well to make sure all the couscous is covered.

Remove from heat and serve with extra Parmesan cheese!

This makes a great quick snack and would also make the perfect side dish. It takes literally 10 minutes or less to make!

- Lou

Kickin' Parmesan Roasted Potatoes .... Meatless Monday!

I've missed a few Meatless Monday's throughout my self imposed hiatus. It was a busy time with exams and such, which left me with basically no time for sleeping, let alone cooking!! So, unfortunately, and reluctantly, cooking was put on the back burner... but now that summer has officially started and I've had a little bit of time to recuperate it's time to try some fun new things in the summer!!

To start us off, here's a fun little twist on the classic roasted potatoes that everyone loves! They are completely delicious and super easy! I like to add in a little cayenne just for a bit of bite, but you can add in as much as you please, or, can handle!

Ingredients
1 package of red baby potatoes
1/4 cup olive oil
sea salt and freshly cracked pepper to taste
1/4 cup of Parmesan cheese (grated)
1/4 tsp mustard powder
1/8 tsp of cayenne (more depending on level of heat wanted)
1/8 tsp ground black pepper
butter

Directions
Preheat oven to 375 degrees.

Wash and thinly slice the potatoes (no peeling necessary!) Toss in a baking dish with the olive oil, sea salt and freshly cracked pepper.

Next, to make your Parmesan mixture, mix together the remaining ingredients (cheese, mustard powder, cayenne and black pepper.) Throw the mixture into the dish with the potatoes and toss to coat. Place in the oven uncovered for 45 minutes. Once they are done, throw a bit of butter on top and serve.

And there you go! These are the perfect side dish for practically anything - I would even eat them as a meal...

- Lou

Baked Sweet Potato Fries

It's tough to believe that one of the sweetest and most delicious vegetables is also one of the best for you. Most people associate sweet potatoes with thanksgiving, but I think that they should be eaten all year 'round. And I have to say, when you're in the mood for a nice tasty snack there is nothing easier and tastier than some savory, sweet potato fries! (well not really fries, since I bake 'em!)

Let's discuss the nutritious nature of sweet potatoes. They are one of the "super vegetables" and many people say that sweet potatoes may in fact be one of the healthiest vegetables for you. They are full of vitamin A and vitamin C, vitamin B6 as well as proteins which are unique to root vegetables. Sweet potatoes also contain antioxidants which help to eliminate chemicals which damage cells. Want to know more nutritious info about sweet potatoes? Check out this analysis.

Baked Sweet Potato Fries

Ingredients
1 sweet potato
2 egg whites
olive oil
salt & pepper to taste

Directions

Preheat the oven to 425 F. Line a baking sheet with wax paper and a little olive oil to ensure your potatoes do not stick.

Chop the sweet potato into your desired shape. (I like matchstick.)

Whip two egg whites together in a boil and drench your sweet potatoes in the egg white mixture. Lay them out on the wax paper and garnish with salt and pepper to taste. Pop them in the oven for 20-30 minutes, and voila!

- Lou