Month: July 2015

Lime Margaritas

Cheers! Get your long weekend started with a pitcher of freshly squeezed lime margaritas. Our family’s obsession was fuelled by a good friend’s mom’s secret recipe and her ingenious trick which lets you always have a batch of these on-hand and ready to go. She brought a ‘bag’ of margaritas up to my cottage and I’ve been forever hooked. They are so easy to make and are essential to have on hand for when unexpected guests arrive, or any lazy poolside night. Forget the sugar laden, artificial flavour crap you buy in a containers pre made or the caloric blended ones you’ve had at Moxies. I promise these will impress! (Not to mention they are artificial sugar-free.) My twist on the classic recipe relies on juicy farmers market limes, a splash of patron and cointreau, a squeeze of agave, and a good salt/sugar rim job. Use the signature margarita glass, of opt for these classic crystal Riedel glasses who make the perfect companion for any summer cocktail.   Ingredients: Makes 1 pitcher, or about 6 glasses  …

Tilapia Burgers

Burgers are unanimously associated with summer. People think of juicy burgers being enjoyed with friends at a backyard barbecue cookout. And yes I’m not forgetting the the endless topping combinations that allow you to customize your burger and upgrade from the plain old cheese burger.  Being a vegetarian, I don’t miss beef burgers at all, but there is something about a burger that is essential to my summer experience. Hence, I present a tilapia burger. Bursting with flavour and juices, even meat-eaters will be asking for the recipe.  These burgers are: Juicy Vibrant  Fresh With a hint of citrus Ingredients  Burger: 2 tilapia fillets, thawed and cut into 1/4″ cubes 1 egg 1 zucchini, finely diced 1/3 cup Panko bread crumbs, regular Italian bread crumbs will do but the Panko really help everything stay together  Juice and zest of one lemon  1/4 cup of cilantro chopped  1/4 cup of parsley chopped 1 handful of chives chopped 3 scallions roughly chopped Sauce:  1/2 cup plain Greek yogurt  Lemon juice 1/8 cup Cucumber finely diced  Chives chopped  …

Almost Good For You Cookies

“Almost Good For You Cookies”….kind of an oxymoron right? These started as a kitchen experiment at my parent’s house when I was looking for something sweet. My mom and dad are two of the healthiest eaters I know and never have any of the good stuff in their pantry! So, I threw together what seemed like a whole lot of random ingredients – maple syrup, cashews, chia seeds? – and hoped for the best.

Ricotta & Nectarine Crostinis

I can’t get enough of fruit. Yes I’m a vegetarian and that’s stating the obvious but I’m a believer of mixing fruit into dishes that are traditionally savoury. My favourite is topping crostinis with fruit. My personal favourite is Cherry Strawberry Bruschetta, which I’ll feature in a few weeks, but this nectarine and ricotta crisp takes a close second. Talking about obsessions, my aunt got me hooked on “hard and crunchy” nectarines. When these guys are super fresh and firm they are WAY better than any apple. I devised this recipe while I was up north at my cottage, savouring the afternoon sun, thinking of quick dinner ideas to stay outside for as long as possible. Lately I’ve been foregoing the goat cheese, using ricotta in its place. Everyone and their mother is using goat cheese, and I like ricotta for its salty and less creamy profile.   Ingredients: One multigrain baguette 3 firm nectarines (or peaches) 2 handfuls of basil A squeeze of honey Olive oil A dash of lemon juice Prosciutto (Would be …

Fennel Potato Salad with Yogurt Dijon Dressing

There are a lot of perks to living alone – custom decor, reality TV with no judgement or guilt, singing karaoke as loud as possible to name a few. What’s not a perk? Grocery store items that come in Costco size portions ie. heads of cabbage. I got all excited to make my Steak and Fennel Salad, but was left with 3/4 of the head once I was finished. What to do!? Not feeling particularly creative this week (although the results turned out GREAT), I mixed the same greens – fennel, cabbage, and parsley – with potatoes. To top it off, I made a yogurt dijon dressing which resulted in a creamy indulgent meal with half the mayo as regular potato salad.

Steak and Fennel Salad with Yogurt Dill Dressing

Thank you, airport reads for the foodie inspiration! What better to do on a four hour flight than read magazines? When you’ve gotten through more Cosmo’s and Shape’s than anyone can tolerate in a 5 year span…it’s time for a switch up. That switch up happened to be the August issue of Fine Cooking which featured a plethora of steak salads. As soon as I saw steak..on..a..salad..I immediately started thinking of flavour combinations. Citrus arugula? Corn salsa? Olive and eggplant? Fennel and Cabbage? I ultimately went with fennel and cabbage because I was craving something sweet and this is as close to licorce as I’m going to get after days of ice cream and pizza! RECIPE Yield: 2 servings Ingredients: 1 8oz. steak 1 small fennel bulb 1 cup shredded green cabbage 1/2 cup chopped parsley 1/2 sliced tomato 1/4 cup plain yogurt 2 tbsp olive oil Juice of 1/2 lemon Handful fresh dill Salt and Pepper, to taste Method: In a large skillet, heat about 1 tbsp olive oil over medium high heat. Prepare …

Skor Shortbread Triangles

First things first, these arn’t really shortbread. I really just liked the name. They are softer, more of a blondie.  They are so simple to make, yet look gorgeous. They are easy to transport and make the perfect dinner party treat.     Ingredients: 1C unsalted butter, room temperature  1C light brown sugar 1 egg yolk 1tsp vanilla  2C flour  1 1/4C skor toffee bits 2C milk chocolate (good quality) Method: In a stand mixer, beat butter and sugar until creamy and smooth.  Add egg and vanilla and beat until light and fluffy.  Stir in flour. Stir in 1cup of skor toffee bits.  Press into 9″x15″ glass pan.  Bake at 350F for 18 minutes, until golden.  While baking, chop chocolate into fine pieces. (Chocolate chip size or smaller) Remove pan from oven and IMMEDIATELY sprinkle with chocolate. Wait five minutes for chocolate to melt and then spread evenly with a knife or offset spatula.  Pour remaining skor toffee bits on top and let cool for a few hours, until chocolate is completely solid.  The trick to …

Nectarine halloumi summer salad

 ..talk about these beautiful grill marks! 🙌🏻☀️ It’s summer and simple is the way to go. Don’t kid yourself, no one prefers slaving by the stove over standing over a BBQ, in a bikini, with a icy margarita in hand. (Yes, we will feature the BEST margarita recipe soon.) Sticking with that motto, I let the seasonal flavours shine through, without losing any intrigue. In this BBQ’d summer salad, nectarines are the star yet there’s enough protein and substance from the pesto marinated halloumi to be the main course! In case you’ve been living in shed, and are asking what’s halloumi, we’ve got you covered.  Halloumi is a protein rich cheese made from goat’s milk, with a very high melting point, making it perfect for the grill. It doesn’t have a strong flavour, so mixes nicely with your favourite marinades. Similar in price, halloumi comes vacuum packed like a ball of monzarella, except it is more rectangular and a bit denser.  As a vegetarian halloumi is my sidekick. The first time we served it at …

Sausage, Corn, and Pepper “Boil”

This is one of those dinners that was thrown together at the last minute. The two of us are heading out to Calgary for a little Stampeding on Friday, so I’m in fridge clean out mode. What did I have? Sausage, corn, peppers, slow roasted tomatoes, and cilantro. Good enough for me! The corn reminded me of the classic crawfish boil of New Orleans, so I added a little Cajun seasoning and the taste memories came flooding back. Paired with a little cerveza and what could have been a boring evening turned into something special.

Basil Pesto

Is there such thing as too much fresh basil? I can’t eat enough caprese salads or pasta to keep up with the amount of basil growing in our backyard! Making a batch of pesto is the easiest way to use up plenty of fresh basil before it goes bad. Here are some of my favourite ways to enjoy pesto: Pasta Sauce – Mix a few spoonfuls with EVOO and toss with a bowl of fresh pasta.  Damn good chicken marinade – Marinate chicken in 1/4C pesto, 1/4C chopped sundried tomatoes, a handful of cherry tomatoes, 1/4C toasted pine nuts, and dash of balsamic vinegar. As a spread on sandwiches or wraps. BBQ Roasted Veggie – Mix pesto with chopped veggies before placing on BBQ. Portobello Mushrooms – Marinate large portobello mushrooms in a mixture of pesto, balsamic, and honey. Grill for 8 minutes per side on a medium heat BBQ. Top with a healthy dose of burrata cheese and a sprinkling of pecans and peaches.    If you have a food processor, this recipe will …