Cauliflowe​r, Parsnip, Apple & Leek Potage

My new discovery of the week, is the tasty and soup-friendly leek. Surprisingly, this is my first time incorporating this less potent, giant-styled onion in one of my soups, and I found it really easy to work with. Leeks release a wonderful aroma and flavour to your meals without an overpowering, presence. It's also so easy to clean and doesn't leave you keeled over the kitchen sink cursing the non-stop tears that onions punish us with.

Since I had a massive bag of apples left from my trip to Quinn's farm, I decided a little twist to my already very white, veggie soup (Cauliflower, parsnip & leek) couldn't hurt.

The blend of ingredients mingled right away in my Ninja blender and I was proud to have made the introduction. This guilt free potage is one of the few white coloured meals you could eat without the associated fats, calories & carbs that we are typically left with.

If you are a skeptic of the fruit & veggie soup mix - it is time for you to abandon your trench! My very picky hubby squirmed around in his seat at the idea of apples in his soup, but if I do recall clearly, was the first to lick his bowl clean & ask if there were leftovers for lunch...Hmmm...
Lets embrace the fall season with this refreshing change!

xo Dom Appetit!

Cauliflowe​r, Parsnip, Apple & Leek Potage
Prep Time: 10 mins
Cook Time: 25-30 mins

Tools Needed: large saucepan, blender, cutting board, paring knife, peeler, wooden spoon, measuring spoons & cups

Ingredients:
1 small cauliflower chopped
5 parsnips peeled & chopped
2 medium leeks cleaned & thinly sliced
2 apples chopped
2 cups of water
Olive oil
Salt & Pepper for taste

Directions:
1) In a large saucepan, bring cauliflower & parsnip to a boil. Once softened add apples (they soften fast so make sure to add them last!). Drain from saucepan and dump into blender with 1/2 cup of water. Blend until smooth.
2) Over medium to high heat, add a couple tablespoons of olive oil to the saucepan & add the thinly sliced leeks. Continuously stirring until translucent & lightly browned. Add in the cauliflower mixture and 1.5 cups of water. Spice with salt, pepper, and if you are feeling a little wild, stir in some hot chillies! Let simmer for 10-15 mins and enjoy.

Kale & Mushroom Mini Quiches with Cheddar

I’ve wanted to make a quiche for a few weeks now and finally found the perfect opportunity. Staring back at me tonight was an empty fridge with the exception of a carton full of eggs and semi fresh veggies. So I decided to take this moment to whip up a batch of crustless mini quiches. Who said eggs were only for breakfast? Ok, my boyfriend said this but I believe I have convinced him otherwise. I avoided any of those heavy cream recipes since I knew I would be dipping into the leftover Halloween stock (I couldn’t resist those little mini Wunderbar’s) and the results were fabulous.

The fun part about making a quiche is that you can throw anything and everything into the mix and your consumers will worship you nonetheless. I added a few bunches of kale that were definitely not going to be consumed before the weeks end and some mushrooms that I couldn’t part without. I was a bit sad that I couldn’t toss in a few bacon chunks but I overcame this moment of deprivation with a couple handfuls of shredded aged cheddar. These flawless personal sized pies are packed with vitamins and unshakable protein. I would highly suggest ingesting one or two of these quiches on your way to work, school, or for some of us…interviews. Yay for brain food!

Xo Dom Appetit!

 

 

Kale & Mushroom Mini Quiches with Cheddar

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: large mixing bowl, measuring cups & spoons, 12 cupcake tin, whisk

Ingredients:
5 eggs
2 egg whites
1 cup milk
¾ cup grated cheddar cheese (a little extra to top off –optional)
6 mushrooms chopped
1 cup kale chopped
2 green onions chopped
Salt & Pepper
½ teaspoon of cayenne pepper
(Pam or butter for greasing)

Directions:
1) Preheat oven to 350 degrees. Grease 12 serving cupcake tin with Pam (or butter).
2) In a large mixing bowl, whisk eggs, egg whites, milk, cayenne and salt and pepper to taste. Mix in kale, mushrooms, green onions and cheese.
3) Pour mixture into cupcake tin and sprinkle with leftover cheese. Bake for 25-30 mins or until middle of quiches are set. Cool and serve. Makes 12 mini quiches.

Sweet Potato Casserole

Fall is finally upon us and the season of eating comfort food is settling in. I am trying to find a balance between going for seconds (or thirds…) and running a marathon up and down my staircase. Honestly, this is a difficult feat for me since I’m a sucker for roasted warm meals (and just about everything else). Even with Thanksgiving turkeys, rich gravy and heavy stuffing having come and gone, I feel the urgent need to share this Sweet Potato Casserole with you all, so I hope you forgive my tardiness and give it a try.

To be frank with you, I like my sweet potatoes loaded in salty Cajun style spices, and in a traditional french-fry form. So you can imagine my awe-filled reaction when my friend introduced me to this flavourful alternative. It is definitely not your traditional mashed potato recipe, and some of you might even consider it slightly on the dessert side. This sweet pot’ mash is smothered in butter, brown sugar and roasted pecans, leaving a deliciously seductive smell in your kitchen. It provides a knock your socks off kick to a classic Turkey dinner, or to any dinner party meal for that matter. On top of being extremely tasty, sweet potatoes are high in Fibre and Beta-Carotene.  Clear vision and intestines…what more can you ask for?

Xo Dom Appetit!

Sweet Potato Casserole

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: measuring cups, peeler, 9 x 9 baking dish, small mixing bowl, medium saucepan, foil

Ingredients:
6 sweet potatoes (peeled)
½ cup of butter
¼ cup of flour
½ cup of brown sugar
½ -1cup of chopped pecans (I put a cup!)
Salt & Pepper

Directions:
1) Preheat oven to 350 degrees. Boil sweet potatoes in medium saucepan until tender. Drain, mash and mix in ¼ cup of butter, and salt and pepper for taste. Place mixture in 9 x 9 mixing dish
2) In saucepan over medium heat, melt ¼ cup of butter and add flour, brown sugar and chopped pecans. Mix well with wooden spoon and remove from heat. Spread evenly on sweet potatoes. Bake for 25 mins covered with foil. Take off foil and cook for an additional 5 mins. Remove from oven and serve!

Grilled Corn on the Cob

Hallelujah to BBQ season! Nothing inspires me more than strolling around my neighborhood and being surrounded by the aromas of roasting veggies and grilling meats.  You can’t honestly admit that the lingering scents of fired up grills don’t get your tummy rumbling and your mouth salivating? That’s what I thought. The best part of this time of year is the abundance of budding produce found in your local farmer’s markets that are just perfect for the ‘Q. An endless list of lovely charred combinations can be effortlessly complemented with a crisp glass of white wine!

Speaking of beautifully grilled veggies, I hit the jackpot with last night’s corn on the cob. It was the perfect blend of sweet and crunch. As mentioned above, I will find any reason to light up the BBQ and these fresh cobs were spot on. I don’t believe in following the traditional boil and butter method so I dressed my corn with a few of my trusty favorites: cayenne, red chili flakes, and a drizzle of olive oil. This recipe is so simple and definitely a crowd pleaser! Serve it as a side dish or even the main attraction – the flavour will speak for itself.

Xo Dom Appetit!

Grilled Corn on the Cob

Prep Time: 5 mins
Cook Time: 20-25 mins

Tools needed: measuring spoons, aluminum foil, small mixing bowl, BBQ

Ingredients:

3 corns on the cob (husks removed)
1/8 teaspoon cayenne
1/8 teaspoon paprika
1/8 teaspoon red chili flakes
1/8 teaspoon salt and fresh ground pepper
1-2 tablespoon of olive oil

Directions:

1) Mix spices together in small bowl. Drizzle corn with oil to lightly coat and rub in the spices on each cob (just a couple dashes per cob!). Wrap tightly in aluminum foil and BBQ on medium heat for 20-25 mins turning halfway. Enjoy!

Tabouleh Salad with Hempseeds

I know I have been inching towards the healthier, lighter meals lately but I honestly haven’t had much of a choice. Despite the rainy/hail weather we have been experiencing lately, summer is right around the corner and I need to get this bod back into bikini-worthy shape. Once I am done drooling over all the excessively complicated dazzling meals on Top Chef Canada, I open my laptop and search for realistic meals that you and I can whip up without the grueling eyes of the judges. I have been hanging around the beautiful Kimberley Snider’s website lately and have become a bit intrigued by the “beauty from the inside out” concept. Don’t worry, I am still a glutton for punishment and will be serving up something fried by next week, but I can still appreciate some real “feel-good” food.

The Raw Tabouleh Salad is as simple as it gets. It took me less than 15 minutes to throw together and the results were exploding with flavor. There is something about the lemony-garlicky dressing that drove my taste buds mad! The best part though, is that you are ingesting copious amounts of antioxidants without even realizing it. Parsley is packed with iron, vitamins A & C, and possesses enzymes that can help keep you regular! ;) … The hemp seeds are a nice addition to this salad since they are “high” in protein (haha) and essential fats. With this unpredictable weather, we can all use the vitamins!

Xo Dom Appetit!

Tabouleh Salad with Hempseeds
Taken from:Kimberley Snider Recipes

Prep Time: 15 mins

Tools Needed: measuring cups & spoons, large mixing bowl, blender, paring knife, cutting board, mixing spoon

Ingredients:

1 huge bunch of fresh parsley (stems removed and chopped)
½ of white onion (chopped)
1 tomato (diced)
5 heaping Tbs of hempseeds (I used 3 since these aren’t cheap!)
Juice of 1 lemon
1 clove of garlic
¼ of olive oil
Salt (for taste)

Directions:

1)      Throw chopped parsley, tomato, onion and hempseeds into large mixing bowl
2)      In a blender, combine lemon, garlic, olive oil and salt. Blend until smooth and pour over salad and mix well. Enjoy J

Moroccan Quinoa Salad

My fellow foodies, I finally decided to try the latest food phenomenon: Quinoa. My thoughts? Loved it. It is so fluffy and versatile and incredibly healthy that you just have to incorporate it into your diet. This “supergrain” tastes great for breakfast in porridge with berries, for lunch in a hearty soup, or in a salad as a dinner side dish. Additionally, the lightweight grain is not only gluten-free but is rich in complete protein, magnesium, and fiber (Yah Fiber!). Now for an embarrassing fact about little ol’ me, I cannot cook rice if my life depended on it. I hate to admit it, but it’s the truth! It either turns out too mushy, too hard or frustratingly mediocre (I am therefore heavily reliant on my rice cooker as you can see lol). This is another reason why I am keen on Keen-wah… SO EASY TO COOK. I simply rinse it, boil it, let it sit, and fluff it. Perfection every time.

I love all ethnic foods, especially those that use coriander & mint. That is probably why I am drawn to the Moroccan Quinoa Salad listed below. The fact that it only takes 20 minutes to put together is a bonus. The combination of ingredients is definitely appealing to the eye and taste buds with no lingering guilty feelings. I made this dish for a family potluck last Sunday and witnessed the bowl of Quinoa disappear instantly. The key ingredient to the salad, besides the obvious, is the fresh mint. It adds a refreshingly “cool” touch to the flavourful mélange. So whatever you do, don’t cheap out on the mint!

Xo Dom Appetit!

Moroccan Quinoa Salad

Adapted from: Canadian Family


Prep Time: 10 mins
Cook Time: 10-15 mins

Tools Needed: medium boiling pot with lid, measuring cups and spoons, cutting board, knife, medium mixing bowl, small mixing bowl

Ingredients:


3 cups cooked quinoa (1 cup dried)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoons sugar
1 1/2 cup canned black beans (rinsed)
1 1/2 cup canned corn (rinsed)
1/2 small red onion, thinly sliced
1 pint of cherry tomatoes (quartered)
1/2 cup slivered almonds (toasted)
1/4 cup chopped black olives (or green)
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
Fresh Ground Pepper
½ of squeeze lime juice (optional)


Directions:


1)      Cook your Quinoa. While Quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt, sugar and pepper into a vinaigrette in a small bowl.
2)      Combine Quinoa and all remaining ingredients (except fresh herbs*) in a medium mixing bowl. Mix in vinaigrette and refrigerate for at least one hour prior to serving to allow flavors to combine – the longer the better! Add the herbs, optional lime juice, and serve at room temperature.

Sour Cream & Onion Hummus

When I think Middle Eastern cuisine, I think:  marinated meats, fresh dolmades, and smooth garlicky hummus. Hummus always seemed like such a delicacy to me, this is why I was surprised at how simple it was to create this amazing spread in a matter of minutes.  I recently purchased a brand spankin’ new food processor and have been using it to process just about everything. My most current feat was a Sour Cream & Onion Hummus. I am always searching for new healthy food ideas and I find this to be a very versatile snack option. You can use it as a dip with fresh veggies and crackers, or as a spread on wheat bread. The great part is, you can deviate from the recipe and add spices or roasted peppers and garlic to your mix. Homemade Hummus is also extremely high in vitamin C, iron, fiber and protein without any hidden manufactured fatty ingredients. It’s time we recognize this spread/dip for what it has to offer, without sacrificing on flavor!

Xo Dom Appetit!

Sour Cream & Onion Hummus

Adapted from: The Food Network Magazine

Prep Time: 10 mins

Tools Needed: food processor, measuring cups and spoons,

Ingredients:

3 cups of canned chickpeas, drained and rinsed, ½ cup of liquid reserved
2-3 cloves of garlic
¼ cup tahini
¼ cup fresh lemon juice
1 ½ teaspoons dried minced onion
1 ½ teaspoons onion powder
1 ½ teaspoons granulated garlic
1 teaspoon Kosher salt

Directions:

  1) Put chickpeas, chickpea liquid, garlic, tahini, lemon juice, dried onion, onion powder, granulated garlic and 1 teaspoon of salt in a food processor. Puree until smooth and creamy

Edamame Succotash

This past weekend I made a promise to myself to be more proactive with my cooking and overall health. This could have been triggered by a Saturday night binge including a slice of 99 cent pizza, terrible Chinese take-out, and PC’s new pepperoni pizza bites with garlic dipping sauce (not the wisest choice). My grand idea of Sunday detoxification from those nightmarish calories included 90 minutes in the torture chamber of Bikram Hatha Yoga. For those of you who are not familiar with this practice, let me fill you in. Picture this: holding 26 different positions for two minutes at a time in a 40 degree room, with no way out. Our instructor, who has the tightest abs I have ever seen, mandated that we were not to leave the room at any point during the class. Her explanation, “to not disturb the others’ practice”. I reckon, it is much safer to have my sister and I feeling roller coaster nausea, near black out state, begging for this moment to end… and yes, I will be returning tomorrow for round two.

After experiencing this toxin releasing stretch-fest, the last thing I could think of is putting more junk in my body. I was craving something refreshing without sacrificing any taste. So I quickly filtered through my latest copy of the Food Network mag, and stumbled across this amazing Edamame salad recipe. It includes my favourite fresh veggies: corn, red peppers, red onions, and ….Applewood-smoked bacon. Ok, I know that it is a bit of a cheat, but it adds such amazing flavour to the mix and can be substituted for chicken or turkey bacon. Now for the nutritious side, the Japanese Edamame bean is packed with protein, high in fibre, omega-3 fatty acids, and above all, is loaded with flavour. Don’t be afraid to add any extra ingredients to this perfect side dish and call it your own.

Xo Dom Appetit!

Edamame Succotash

Taken from: The Food Network

Prep Time: 15 mins

Cook Time: 5 mins

Tools Needed: measuring cups and spoons, large skillet, cutting board, paring knife, spatula

Ingredients:

2 tablespoons of toasted sesame oil
½ cup finely diced red onion
1 teaspoon of minced garlic (I chopped 3 garlic cloves! Delish!)
2-3 strips of applewood-smoked bacon, finely chopped (1/3 cup)
1 cup of frozen Edamame (thawed)
½ cup of fresh corn kernels, from 1 small ear
¼ cup small-diced red bell pepper
Salt and freshly ground white pepper

Directions:

1)      In a large skillet, heat the sesame oil over medium heat. Sauté the onions and garlic until softened (2 mins). Add the bacon and cook until it begins to crisp (5 mins), drain some of the fat.
2)      Add the Edamame, corn and bell pepper and sauté for 2 to 3 mins. Season with a dash of salt and pepper. Remove from heat and serve hot. Makes about 2 cups.

Creamy Crab Pasta Salad

Grand Prix 2011 has come to an end and my belly is begging me for a break! This weekend consisted of non-stop martinis, white wine sangria, and too many munchies to name. I was fortunate enough to enjoy all these memorable moments with my Bestie who came all the way from Ottawa and my MTL ladies. The weather may not have been on our side this past weekend, but we kept our spirits high with good eats, and even better company. This weekend’s list of worthy restaurants included: BICE (amazing terrace, poor service), Marche 27 (4 thumbs up, as usual!), and breakfast at Tiffany's (stuffed Portobello mushroom eggs Benedict, shall I say more?). 

Somewhere between cocktails and extravagantly unaffordable BICE, I was able to sneak in some kitchen time to prepare a modest Creamy Crab Pasta Salad for you. My colleagues were having yet another famous potluck, and in Friday’s heat I decided to keep it low key with a wonderfully refreshing side dish (ignoring its calorie content). This is the most phenomenal and simple pasta salad I have ever made. Mister Hans Hoffman said it best: “The ability to simplify means to eliminate the unnecessary so that the necessary may speak.”… And let me tell you, this salad speaks wonders!

Xo Dom Appétit!

Creamy Crab Pasta Salad

 Adapted from:  Taste of Home

Prep Time: 25 mins (30-1 fridge time)

Tools Needed: medium mixing bowl, medium boiling pot, strainer, cutting board, knife, wooden spoon, small mixing bowl,

Ingredients:

1 box of tri-color Rotini Pasta

½ cup of chopped celery, green pepper, red pepper, onion

1 ½ cups to 2 cups of chopped crab (imitation crab!)

½ cup of calorie wise ranch dressing

½ cup of sour cream

¼ cup of mayonnaise

4 twigs of fresh dill (chopped)

Cracked Pepper

Salt

Olive Oil

Directions:

1)     Boil pasta in medium pot with a dash of salt and oil to boil and remove and strain once cooked but not too soft (approx 11 mins) and rinse lightly with cold water

2)     Transfer pasta to mixing bowl and toss in the celery, green pepper, red pepper, onion and crab meat

3)     In small mixing bowl, combine ranch, sour cream, mayo and fresh dill. Crack ground pepper over dressing and keep mixing. Combine the mixture into the pasta salad. Cover and refrigerate for 30 mins to an hour and serve either as a side dish or main meal!