Thursday, June 5, 2014

Thai Bulgur Salad

It has been quite some time since my last post.  I have been busy adjusting to my new role as mother of two! We welcomed our second daughter, Jolene, to the world just a few weeks ago. As many moms do, I spent the first couple of weeks hibernating with our bundle of joy, establishing our bond and getting accustom to a new routine. We have all adjusted well, including Annabelle, she is thrilled to be a big sister.  Now that things are settling down I hope to have more time to cook and post!

After weeks of comfort food and easy meals that I could eat with one hand, it's time to get back to the grind and make sure my family is well nourished with nutritious meals. With family being top of mind these days I thought it appropriate for my first blog entry, post baby, to be a recipe from Chef Jonathan Goodyear. I am fortunate enough to call Jonathan my brother in law.  He was a finalist from Top Chef Canada season 3, the Executive Chef at the Royal Canadian Yacht Club and the resident Chef for the Grain Farmers of Ontario. He has been a great inspiration to my culinary adventures and assisted me with tips and suggestions whenever called upon.

Jonathan recently had an interview with the Toronto Star and his recipe for Thai Bulgar Salad was published in the article. I made made a few tweaks to the recipe below, for the original recipe and interview see the link below.


2 cups chicken stock
2 cups bulgur wheat
1 cup bean sprouts
1 cup button mushrooms, quartered
1 large handful snow peas, halved
1/2 cucumber, diced
2 carrots, peeled, julienned
1 shallot, minced
1/2 flat leaf parsley, finely chopped
1/2 cup peanuts, toasted and crushed
2 tablespoons olive oil
1 lime, juiced


In medium saucepan, bring stock to a boil over high heat.
Place bulgur in large bowl. Add stock; stir and cover. Let stand about 60 minutes to rehydrate. Fluff with a fork.
Add bean sprouts, mushrooms, snow peas, cucumber, carrots, shallots and parsley.  
Drizzle with olive oil and lime juice.  Allow to stand for up to 1 hour to let flavours develop.
Garnish with peanuts. 

Thursday, March 6, 2014

Michael's Famous Chicken Wings

There are a few dishes that my husband makes that I just adore and this is by far my favourite. He originally got the recipe from his brother, who is a Chef by trade, and has since tweaked it to make it his own.  He now makes the best chicken wings I have ever had.  I can honestly say that I dream about them.  I crave them. I love them!  Anyone that has ever had these chicken wings can attest to just how scrumptious they are.  


2 lbs. chicken wings, split
1/2 cup soy sauce 
2 tablespoons sesame oil
2" fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/3 cup cilantro, finely chopped plus 2 tablespoons for garnish


In a large bowl combine soy sauce, sesame oil, ginger, garlic and 1/3 cup of cilantro.  Mix until combined.  Remove 1 cup of the mixture and set aside. 

Add chicken wings to the bowl.  Toss the chicken wings in the marinade, making sure they are covered evenly.  Cover the bowl and allow to marinate for a minimum of 2 hours, over night is ideal.

Preheat the oven to 350 degrees Fahrenheit.  

Heat bbq to medium heat.  Grill chicken wings for 15 minutes, flipping twice.  The oil causes the wings to smoke quite a bit, so don't be alarmed, just make sure to flip often enough that they do not burn. 

Place the chicken wings on a parchment lined baking sheet and bake for 20 minutes in the preheated oven.

Place the 1 cup of the marinade that you set aside in a small sauce pan.  Heat on low while you are preparing the wings.  This will be a dipping sauce for the side.

Once chicken wings are cooked, remove from the oven and sprinkle with the remaining 2 tablespoons of chopped cilantro.

Serve with a small bowl of dipping sauce.

Monday, March 3, 2014

Homemade Granola

Granola is something that is super easy to make!  It is quite expensive when you purchase it premade at the grocery store.  If you are able to pick up the ingredients in bulk and make it yourself you will be very pleased with the results.  You can use just about any nut, grain or dried fruit you would like.  You can really get creative with unique ingredients or just use what you have on hand.  


1 cup rolled oats
1 cup rolled rye flakes
1 cup rolled kamut flakes
1 cup raisins
1/2 cup cashews pieces (or roughly chopped whole)
1/2 cup almond pieces (or roughly chopped whole)
1/2 cup pumpkin seeds 
1/2 cup sunflower seeds
2 tablespoons flax seeds
1/4 cup honey
1/4 cup maple syrup
2 teaspoons cinnamon
1 tablespoon coarse salt
dash of freshly grated nutmeg


Preheat oven to 300 degrees Fahrenheit.

In a frying pan over medium high heat toast cashews, almonds, pumpkin seeds and sunflower seeds. Once lightly toasted place into a large bowl.

Add oats, rye, kamut, raisins, flax seeds, cinnamon, salt and nutmeg.  Set aside.

In a small sauce pan heat honey and maple syrup over medium heat.  Once liquid becomes runny add to the bowl and toss with all ingredients.  

Place granola on a parchment lined baking sheet.

Bake granola in preheated oven for about 15 minutes.

Allow to cool before serving.  

Monday, February 24, 2014

Kale, Fennel and Apple Salad with Simple Lemon Vinaigrette

I'm officially in my third trimester of pregnancy!  It has gone by so quickly, it's hard to believe that in 10 weeks I will be holding a little baby girl in my hands.  As this date rapidly approaches I find myself attempting to fight off food cravings and opt for healthier options.  I try not to temp myself , so I skip the snack aisle at the grocery store.  This is my typical process however during pregnancy I find myself lured much easier down these forbidden aisles.  This salad was fantastic, because it has the sweetness of the apple, the bitterness of the kale and the tang of the lemon.  It helped me through my midday cravings at least.


1 cup kale, sliced
1 cup nappa cabbage, sliced
1 cup red leaf lettuce, chopped
1/2 fennel bulb, finely sliced
4 celery stalks, sliced
1 apple, cored, peeled and diced
2 tablespoons parsley, chopped


Place all ingredients in a large bowl and toss with Simple Lemon Vinaigrette, recipe follows.

Simple Lemon Vinaigrette 


1 lemon
2 tablespoons olive oil
salt & pepper


Using a reamer, juice the lemon into a mason jar.  Add the olive oil and salt & pepper to taste.  Shake until combined.

Monday, January 27, 2014

Black Bean, Mushroom and Spinach Rice Bowl

Rice bowls are an easy weeknight meal and a great way to get all sorts of vegetables and/or protein into one dish. You can use raw or cooked veggies, beans, meat or all of the above.


2 cups brown rice, cooked
1 can black beans, drained and washed
1 pint mushrooms, washed and quartered
1 cup raw baby spinach
1/2 white onion, diced
2 cloves garlic, finely chopped
1 cup vegetable stock
1 teaspoon cumin powder
1 teaspoon olive oil
salt & pepper to taste
Optional - shredded organic white cheddar cheese


In a large frying pan heat olive oil over medium heat.  Add onions and garlic and saute for 1-2 minutes.

Add mushrooms and continue to saute for 5 minutes or until mushrooms are golden brown.

Add cooked rice and black beans into the pan.  Pour in vegetable stock and black beans and mix until combined.

Mix in spinach.

Season the rice mixture with cumin and salt and pepper.  Cook for 3-5 minutes or until the spinach is wilted.

Can be served as is or topped with shredded cheese.

Tuesday, January 21, 2014

Roasted Sweet Potato & Beet Quinoa Salad with Cumin Citrus Vinaigrette

I don't typically adhere to the meatless Monday movement.  Not because I don't agree with it in theory, but more because I cannot commit to a specific day of the week.  We typically eat multiple vegetarian or vegan meals every week.  I love the creativity that cooking vegetarian inspires in me.  I am always trying to find ways to incorporate as many nutrient rich foods as possible and at the same time ensuring that the meal is flavourful.  Texture and temperatures are also important factors to consider.  For this recipe I used warm quinoa, sweet potato and beets with a range of cold raw vegetables to add crunch.  It was a successful meatless Monday in the Goodyear household!


3 cups quinoa, cooked
1 sweet potato, peeled and diced
4 medium sized beets, peeled and diced
1/2 cucumber, diced
1 yellow pepper, sliced
1 cup red cabbage, finely sliced
1/2 fennel bulb, finely sliced
1/2 cup parsley, finely chopped


Preheat oven to 350 degrees Fahrenheit.

Placed sweet potatoes and beets on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Roast in heated oven for 20-30 minutes or until cooked through and slightly browned.

In a large bowl add all ingredients.  Toss with Cumin Citrus Vinaigrette (recipe follows).

Cumin Citrus Vinaigrette


1 lemon, juiced
2 teaspoons olive oil
1 tablespoon honey
1/2 teaspoon cumin powder
salt & pepper to taste


Place all ingredients into a mason jar and shake until combined.

Thursday, January 9, 2014

Farro Risotto with Spinach, Zucchini and Mushrooms

Now that the holidays are behind us it's time to crack down on the indulgent eating habits that I have picked up and replace them with more healthful choices.  "Green is good" will be my motto for the new year. So, I will be playing with different ways of incorporating more greeny goodness into my diet. I was able to use spinach and zucchini in this recipe, which worked out very well.  Adding them at the end wilted the spinach just enough and left the zucchini a little on the crunch side, which contributed a nice texture to this dish.  I opted to use Farro for this recipe, which is rich in fiber and protein.  It also has a wonderful nutty flavour and when cooked it slightly chewy.  I think was a lovely alternative to the typical Arborio rice that is ued for risotto.  


3 cups Farro, soaked
1 bunch spinach, stems removed
1 zucchini, shredded
1/2 pound mushrooms, sliced
3/4 cup white wine
1 cup chicken stock or water
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
1 onion, diced


In a large pot over medium heat, melt butter.  Add garlic and onion and cook until starting to turn translucent. Add mushrooms and continue to cook until starting to brown.  Set aside.

Using the same pot heat olive oil over medium heat.  Add farro and toast slightly.  

Pour white wine and chicken stock into the pot with the farro.  Increase heat to high and bring to a boil. 

Reduce to medium heat, cover and allow to simmer for 15 minutes.

Add spinach and zucchini to the farro.  Stir well allowing the spinach to wilt.

Add mushrooms mixture and continue to stir until combined.  Allow to cook for 2-3 minutes. 

You can also add a few slices of Parmesan cheese as garnish if you wish.