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. Advertisements
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.
My signature side dish (or main if you’re as obsessed as I am) are haricots vert (extra-thin, firm, non-waxy French green beans). I change up my add-ins all the time but this is my family’s favourite! The feta adds some saltiness, the panko crumbs and slivered almonds add a perfect crunch, and the shallots and tomatoes round out of flavour profile. You feel like you are eating the ultimate comfort food when you eat these. Mmm good! P.S. You can buy a large 1lbs. bag of these from Costco for $4.99. They last a really long time surprisingly! Ingredients: 1 tsp olive oil 2 shallots, sliced 2 pounds fresh green beans 1/3 C slivered almonds, toasted 1/2 C tricolour grape tomatoes, cut in half 1/2 C feta cheese, crumbled 2 tbsp coconut oil 2 garlic cloves, minced 1/3 C panko bread crumbs 1/8 tsp crushed red pepper flakes Salt and freshly ground black pepper Directions: Heat a large skillet over medium heat and add olvie oil and shallots. Allow them to get lightly browned, stirring …
So I’m 23 and I’ve never roasted pumpkin seeds before. Better late than never right? Instead of roasting any old seeds from a pumpkin at your grocery store, we went all out and picked our own pumpkin. We spent the day at a family farm and spent an hour wandering the pumpkin patches searching for the best looking pumpkins. We spent three hours carving the monsters, but at the end were left with a massive bowl of slimey pumpkin seeds. Once washed and roasted with a tad of salt these quickly became my favourite afternoon snack. Such a satisfying crunch and saltiness. Having so many seeds I sought to find a way to use them… That naturally included dark chocolate. My weakness! If you like Turtles than these will be your jam. Dark chocolate goodness, flaked sea salt, and chewy caramel, mmmm what could be better? Let us know how you like these ! Ingredients: 2 C pumpkin seeds, rinsed and patted dry 1 tbsp EVOO sea salt, for sprinkling 2x 100g bars of Lindt …
Vegetarians and processed meat haters, beware. This is not a post for the faint of heart. I present to you…bacon…wrapped…pork tenderloin. If you take a look at the last few posts, there happens to be a lot of bacon. Is this a subconscious thing about winter approaching? I don’t know. But I never used to even LIKE bacon, and now I can’t get enough. Now, this doesn’t mean I’m frying up some slices as a side to breakfast everyday (or should I…), but the combination of crunch, flavour, and fattiness lends to some pretty versatile creations.
Yes I have a sweet tooth. I’ve been trying to fight it for years, but it’s here to stay. I think it’s my Dutch heritage…is that a thing? Anyways cookies are part of my weekend arsenal-quick, easy, and oh-so-satisfying. The dough is super easy to freeze and defrosts quickly to satisfy any post-dinner cravings. Not only do these bad boys photograph well, they are dangerously addicting. I left a cookie sheet of these on the counter one and my aunt stopped by our house while I was at work for the day. Little be known, she gobbled them all up and I sent her the recipe that night. I’m making her a batch of these as we speak as a little Thank-You gift!
Fall screams for squash. This is one of the most versatile ingredients a cook can use. With so many varieties, and so many flavour profiles, the combinations are endless. Here are a few ways you can cook squash: Go sweet and bake a delicious pumpkin inspired pie. Switch it up and use butternut squash and sweet potato! Use as a starter for fall soups. Try our Smokey Sweet Potato Leek Soup. Make a thick puree as a base for lamb or pork. Roast and slice into rings for a delicious side. Roast and stuff like we did here for a complete meal.