Being a vegetarian, I am sometimes pressed to find filling and fuelling meals that aren’t the traditional salmon & veggies I make so dinner oh so regularly. Being a Sunday night, I had lots of meal prep time, and we got creative. This makes large servings, the two of us eating this had massive pasta-sized bowls filled, and had leftovers for days. The thing I love best about this dish are all the summer flavours. I am in LOVE with olives, hummus, garlic, and cauliflower. What better way than to add quinoa and arugula as a base, and load on the toppings of your choice. I have a pretty hefty ingredient list here, so feel free to add and subtract as you go depending on what you have on hand or what you can find at your local grocery store. Tag us @mindovermarmalade when you make your own bowl! Yield: 4 bowls Ingredients: 1 C of cooked quinoa (follow specific instructions depending on what brand of quinoa you buy) 1 head of cauliflower 1 sweet potato A few …
Holidays are synonymous with gatherings of family and friends, coming together about stories of the year past and laughs over shared memories. Quiet jazz plays in the background, setting the mood for the comfort food that is soon to be enjoyed. A comfort favorite in my family is savory pies – chicken pot pie and steak and stout pie to be specific. Take the hearty and rich flavors of a thick soup or stew, pair it with a buttery flaky crust, and it has the warmth and comfort of the holidays written all over it.
Sometimes, you’ve just got to treat yourself to a nice dinner. My standard fillets of salmon or tilapia, roasted chicken breast, and never ending supply of roasted vegetables does get boring after awhile! You can only mix up seasonings, rubs, sauces, and salsas so often. After spotting a beautiful cut of grain-fed veal cutlet at my local grocery store, I thought I’d treat myself and make a gourmet dinner for one.
It’s Monday, and after a weekend of treating myself (ahem, every weekend) I’m craving something green but yet tasty for dinner. I’m a kale lover. Kale in smoothies, kale chips, kale Caesar salads, sautéed kale on my pizza, I just love it. The trick is massaging your kale and giving time for the flavours to work its way into the kale, no matter what you are using it for. This is a perfect side to grilled chicken/salmon, or even acts as a main if you’ve had a big lunch (and are saving room for dessert…). I promise you this is a win. It’s… • Crunchy (hello pomegranates) • Sweet (only pure Canadian maple syrup) • Creamy (the avocado makes this salad feel decadent) • Long lasting (make ahead of time and store in the fridge for a day) If you end up making this, give us a shout and tag @mindovermarmalade. We’d love to see what you are making. xo Ingredients: • 1 bunch lacinato, kale (not dinosaur or purple kale), center …
Eleven months of the year, I milk my half Arabic background (even though I can count how many words I can say and understand on two hands, and know how to cook only a few key traditional dishes). The other month, that being December, I milk my other half which is Scottish. Why you ask? Shortbread of course! Maybe tartan blanket scarves and plaid in general, but that’s a different story.
Working dinners are significantly better with a big bowl of my famous kale Caesar salad. This is ridiculously easy and your picky eating family will love it. I promise. I came up with this recipe when I was on my ‘dairy free’ binge. I’m a Caesar salad lover but probably haven’t had a true Caesar salad in five years. For one, I never have romain in my fridge, I’m a spinach gal, and two, Renee’s dressing in God right awful for you! Get cooking: 1. The key is to massage your kale for 3 minutes with olive oil before dressing it. 2. Roast chickpeas – Rinse, drain, and dry a tin of chickpeas and spread onto a cooking sheet. Drizzle with olive oil, hot sauce, s&p, paprika, and a touch of cumin. Bake at 400F for 40min. Until crunchy. 3. Make dressing – combine 2 smashed cloves of garlic, 1/3C EVOO, 1 avocado, 3tbsp of Dijon mustard, pepper, 3 tbsp lemon juice, 1/3C grated Parmesan cheese, 3 tbsp white wine vinegar. 4. Add dressing and …
After a long week, don’t we all deserve a little indulgence? Our health shouldn’t be the sacrifice as we dive for the fried fast food. There are ways, though a little more difficult than pulling up to the nearest drive through, to recreate your favorite indulgences at a fraction of the calories. My go-to recipe comes from Serena at Domesticate Me for her crispy baked chicken nuggets. Girl has tried and tried and figured out how to create the perfect crispiness while cutting the calories and fat.
It would seem that squash and potato are making regular appearances in my salad world. What other time of year are they readily available!? I rest my case. This delicious salad consists of roasted acorn squash as the base, topped with sliced pear, blueberries, haloumi cheese, and pesto. As it is, this makes a great side salad or light meal. To add a little more sustenance, I added 2 heaping tablespoons of farro to each serving.
What constitutes a salad? Is it that it must contain something green? Then how can certain pastas be considered salad? Is it that it must be cold? Then how can there be warm salads? Whatever it may be, this dish has both green and is cold…therefore it must be a salad (no matter how little green there actually is).
It’s been way too long since I’ve had pizza, never mind the homemade kind! When it comes to making your own pizza, the simpler the better. Often we tend to go a little crazy with toppings and sometimes it tastes good, sometimes it tastes “eh”, and sometimes the weight is too much for the crust. The general rule of thumb is to keep it to a maximum of three toppings to keep the flavours cohesive.