Category: Meals

Tuscan White Bean Soup.

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Autumn is the perfect season for soup. It warms you up in a cold night and comforts the soul.

This Tuscan White Bean Soup is a simple and savory vegetarian recipe that comes together in less than 30 minutes! It’s made with white kidney beans, veggies and kale for a delicious soup that is creamy and filled with flavour!

Ingredients

  • 2 tbsp olive oil 
  • 1 onion finely chopped
  • 2 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 can white kidney beans
  • 1 sprig rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp red chili flakes (optional for spice)
  • 1 litre low-sodium  vegetable broth
  • salt & pepper to taste
  • 1 cup kale, stems removed and chopped.

Instructions

  1. Heat the olive oil in a large pot then add the onion and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
  2. Add the chopped carrots and cook on medium high heat for 5 minutes until the veggies are tender.
  3. Add the beans, sprig of rosemary, thyme, oregano , chilli flakes, and vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
  4. Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter.
  5. Add the kale to the soup and stir until wilted. 
  6. Serve this soup with some freshly chopped herbs, grated parmasean and a sprinkle of chili flakes if desired.

Enjoy!

Quinoa Tabbouleh Salad

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Tabbouleh is a popular traditional Middle Eastern side dish. The key ingredient for tabbouleh is finely chopped parsley, and lot’s of it adding freshness and bright flavours.

This tabbouleh is so light and refreshing, and perfect for when you want something healthy and fast. I think you’ll love it too!

Serves 4 – 6

  • 1 cup quinoa (I used tri-color)
  • 1 3/4 cups water
  • 2 cloves of garlic minced
  • 1 bunch parsley (about 2 cups lightly packed), stems removed
  • 1 small bunch mint (about 1 cup lightly packed), stems removed
  • 1 small English cucumber diced
  • 2 stems of Green onion chopped finely
  • 1 1/2 cups cherry/grape tomatoes, halved or quartered depending on size
  • drizzle of extra virgin olive oil
  • juice of 1 large lemon
  • mineral salt & cracked pepper to taste

Quinoa: In a medium size pot, bring water and quinoa to a boil. Cover, reduce heat and simmer on low for 15 minutes. Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork.

Prep: In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and green onion.

Assemble: Once quinoa is ready, add in the parsley, mint, cucumber, green onion, tomatoes, drizzle of olive oil and the juice of your lemon, minced garlic and salt & pepper to taste, gently mix together.

Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container.

Enjoy!

Sticky Honey Garlic Pork

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Sometimes all you need is a quick recipe that’s going to satisfy all cravings. This was so simple and trust me when I say it’s better than takeout.

Serves 4 and only takes 30 mins!

Ingredients:

  • 1 pound thin boneless pork chops, cut into 1/4 inch strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon chopped garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper
  1. In a small bowl, whisk together the soy sauce, honey, garlic, sesame oil and crushed red pepper until combined.
  2. Heat the olive oil over high heat in a large skillet. Add the thinly sliced pork to the pan and quickly sauté on each side for a couple minutes. Remove the pork from the pan.
  3. Add the sauce to the skillet and reduce the heat to medium-low. Allow the sauce to simmer and thicken for about 5 minutes. Add the pork back into the sauce and toss to coat. Cook for a few minutes more, or until the pork is cooked through and coated in the sauce. The sauce also thickens up quite a bit once the heat is off.
  4. Serve on a bed of rice with fresh cilantro and lime wedges.

Optional to add in cornstarch if you want it a little thicker!

Enjoy!

Sweet and Spicy Thai Chili Chicken.

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This is an easy and delicious recipe with the right amount of sweet to spicy ratio. Serve at gatherings as it is sure to impress your guests.

Ingredients

Chicken 

  • 2 lbs boneless skinless chicken thighs cut into cubes
  • 3 tbsp cornstarch
  • ¼ cup vegetable oil plus 2 tbsp or more as needed

Vegetables

  • 2 bell peppers sliced
  • 1 cup green beans
  • 3 garlic cloves minced
  • 1 tsp ginger

Seasonings

  • 1 tsp garlic powder (add more for taste)
  • 1 tsp crushed red pepper
  • ⅛ tsp sesame oil
  • 1/2 cup of honey
  • 2-3 Tbsp of chili sauce

Instructions

  1. In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
  2. In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You’ll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Take all the chicken out of the pan and set aside.
  3. Add the bell peppers and green beans to the pan and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, honey, chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

Enjoy!

Crispy Garlic and Chili Asparagus.

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I’m always looking for a good side dish. And there is nothing better in the summer than asparagus. This recipe has a little spice and is light and refreshing making it go with all your favourite meals, and it is also the easiest dish to make!

Ingredients

  • 3 cloves of garlic thinly sliced
  • 5-6 small Chili peppers thinly sliced
  • A few sprigs of thyme
  • A bunch of garlic
  • 1 Tbsp of Olive oil
  • Salt and pepper to taste
  1. Add everything into a pan a fry in medium-high heat until fragrant.
  2. Once fragrant cover with a lid and turn to low heat. Cover until cooked to your desired texture.

Enjoy!

Balsamic Tahini Vinaigrette.

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I crave salads all summer and dressing are really what bring everything in a salad together. This nice light dressing is perfect for a quick throw together salad in the summer.

Ingredients:

  • 1 Tbsp Tahini
  • 2 Tbsp of Olive oil
  • 1 Clove of Garlic Minced
  • 2 Tbsp of Balsamic Vinegar
  • 1 Tbsp of Honey
  • Salt and Pepper to Taste

Mix all the ingredients together well and add to your favourite salad!

Thai Yellow Curry

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This Thai Yellow Curry recipe is better than take out and is ready in just 25 minutes. Made with chicken, potatoes, onions, carrots, and cooked in a creamy broth made up of coconut milk and yellow curry paste. This yellow curry can easily be made vegan or vegetarian.

Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 1 large russet potato, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 3-4 Tbsp. yellow curry paste
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 13.5 oz. cans coconut milk, full fat
  • 1 tsp. fish sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. brown sugar
  • 1 Tbsp. peanut butter (optional)
  • 1/2 tsp. salt
  1. Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
  2. Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
  3. Add chicken and yellow curry paste and sauté for a few minutes.
  4. Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
  5. Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
  6. Remove from heat and serve over rice, noodles, or alone.

Enjoy!

Sweet and Spicy Noodle Soup.

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On a rainy day there is nothing mor comforting than a big bowl of soup. Combining my two favourite things sweet and spicy this broth is a cure for the rainy day blues.

Ingredients:

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons light soy sauce
  • 2 teaspoons Chili paste
  • 1 teaspoon honey
  • 8 ounces rice or egg noodles
  • Optional garnishes: Sliced green onions, chopped fresh cilantro, and sesame seeds
  1. In a large pot, heat the oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
  2. Add the broth and water. Increase heat to high and bring to a boil.
  3. Stir in the soy sauce, Chili paste and honey.
  4. Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
  5. Garnish with optional toppings, if using, and serve immediately.

East Coast Canadian Donair

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There is nothing better than cooking a dish from the country you live in! This East Coast classic is a must try as it has everything your tastebuds at craving. Sweet, sour, savoury and a little spicy. Once you try it you will be begging for more!

Ingredients

  • 1 lb of ground beef
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 12 oz evaporated milk
  • 1/2 cup white sugar
  • 1/4 cup white vinegar (or to taste)
  • 6 large pitas
  • 2 cloves of garlic minced
  1. In a bowl, mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
  2. Preheat oven to 350 F. Place the meat onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
  3. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste the sauce will thicken. Refrigerate the sauce until serving.
  4. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
  5. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve. Add me n diced tomatoes and onions for the authentic Donair experience.

Enjoy!!

Chicken Chow Mein.

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This is probably already one of your favourite takeout dishes. This one-pan dinner is so satisfying and also, it’s way healthier than ordering takeout.

Ingredients:

  • 1 lb chicken breast, boneless, skinless
  • 3 tbsp oil
  • 12 oz chow mein noodles, (uncooked noodles)
  • 2 cups cabbage
  • 1 large carrot, julienned
  • 1/2 batch green onions
  • 2 garlic cloves

Chow Mein Sauce

  • 6 tbsp oyster sauce
  • 3 tbsp low sodium soy sauce
  • 3 tbsp light sesame oil, (not toasted)
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar

How to Make Chow Mein:

  1. In a small mixing bowl, combine ingredients for chow mein sauce: oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
  2. Cook noodles according to package instructions, set aside.
  3. Heat a large wok or pan. Add a bit of oil to the pan and cook chicken until it’s golden brown. Remove chicken and set aside.
  4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened.
  5. Add chicken back to the pan, followed by cooked noodles and pour the sauce right on top. Cook for about 2 minutes, distributing all that saucy goodness around evenly.
  6. Add chopped green onions and remove from the heat. Serve hot!

Enjoy!