Friday, August 1, 2014

Avocado Egg Salad


I absolutely love egg salad sandwiches! I have such fond childhood memories of visiting my Grandmother and eating egg salad sandwiches for lunch. She always served them with a glass of skim milk as well as cold celery and radishes, she kept them in water in the refrigerator so they were always cold.  I love that every time I eat egg salad I think of her.  She recently told me that the key to good egg salad is green onion instead of celery, so I stuck with her theory for this recipe.  

Here is a twist to the traditional egg salad.  By subbing avocado instead of mayonnaise you are adding healthy fat and a wonderful flavour.  I threw some diced tomato in because I love tomato on my egg salad and it goes really well with avocado.  


Ingredients


6 hard boiled eggs, peeled, cooled and chopped
1 avocado
1 tomato, diced
3 green onion stalks, chopped
salt & pepper to taste

Directions


In a bowl mash the avocado with the egg.  Mix in the tomato and green onion.  Season with salt and pepper to taste.

Spread on bread of your choice and enjoy!


Wednesday, July 30, 2014

Black Quinoa & Chickpea Salad


Quinoa is a staple in our house.  To be honest, I can't even remember what we used to eat before it made it's way into my kitchen.  It is so simple to prepare, nutritious and tastes great!    I have recently started using black quinoa, it tastes the same as the white or red varieties, but I like the colour.  I love pairing warm quinoa with cold, fresh veggies or legumes.  Yum!

Ingredients


1 cup quinoa, cooked and cooled
1/2 can chickpeas
1/2 cucumber, diced,
1/2 yellow pepper, diced
1/2 green pepper, diced
12 cherry tomatoes, quartered
1 carrot, finely grated
3 tablespoons parsley, chopped
1/2 lemon
2 tablespoons olive oil
1/2 teaspoon cumin powder
salt & pepper to taste

Directions


Toss all ingredients in a large bowl and serve.

Monday, July 28, 2014

Strawberry Citrus Breakfast Smoothie


If you haven't yet started making smoothies, you should!  They are such a great way to get gets all sorts of delicious fruits and veggies into you.  We make smoothies every morning, it is such a great way to start your day. I find I have more energy after my morning smoothie than after a cup of coffee.  There are so many different combinations of fruits and veggies that you can put together to come up with a yummy, immune boosting and energizing smoothie.  I like to use what we have in the fridge! I always like to add both fruit and veggies in the same drink, so I get the benefits of both.  Have fun and come up with your own custom drink that makes you and your family happy.

Ingredients


1 cup kale, chopped
1 cup fresh or frozen strawberries
2 peaches, sliced
1 orange, juiced
1 cup almond milk
1 tablespoon chia seeds

Directions


Place all ingredients into a blender and blend.

Thursday, July 24, 2014

Cobb Salad My Way


It's hard to believe that we are creeping into the end of July already. Being off on maternity leave has definitely kept me busy.  I have been fortunate enough to spend more time outside this year than I have in years. Annabelle, my two year old, likes to be out and about, so we are always out on some sort of adventure while Jolene, my 10 week old, enjoys the comforts of Mom being bundled in a wrap. Needless to say that being this active requires nutritious food to keep us going.  This is Cobb Salad my way for a well rounded and easy lunch.

Ingredients


1/4 Nappa Cabbage, sliced
1/4 Red Cabbage, sliced
1 can black beans
1 red pepper, diced
4 eggs, hard boiled, cooled and sliced
1 cucumber, diced
2 cobs of corn, cooked, cooled and kernels removed from the cob
2 tomatoes, diced

Directions


In a large serving bowl toss cabbages together and line the plate.  Add the remaining ingredients in rows.  Serve with Honey Dijon Vinaigrette (recipe follows).  Serves 4.

Honey Dijon Vinaigrette


Ingredients


4 tablespoons olive oil
1 lemon, juiced
1 tablespoon honey
1 tablespoon dijon mustard
salt & pepper to taste

Directions


In a mason jar add all ingredients and shake until combined.

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.

http://www.thestar.com/life/food_wine/2014/05/28/chef_sings_praises_of_bulgur_and_ontario_grains.html

Ingredients


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

Directions


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.  

Ingredients


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


Directions


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.  

Ingredients


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

Directions


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.