Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Juicing: Orange, Carrot, Beet and Pineapple Juice

Monday, November 3, 2014

Recently, my husband and I have been kind of on a juicing high. We have been purchasing so many different fruits and veggies to try and juice. It is so easy and fun, and a great way to explore and create your own juices. We purchased a store-brand juicer and it has actually served us quite well and is the most amazing kitchen appliance I have ever bought! Seriously, if you are ready to juice but too afraid of the initial cost, I assure you it is going to blow you away and you won't regret it :)


We have been experimenting with different recipes, juicing only vegetables and taking that to work with us. Today I will share with you one of our top recipes of sweet juices! Make sure that all your veggies and fruits are washed. You do not need to peel the veggies as the juicer will pretty much do it for you. Enjoy!


ORANGE, CARROT, BEET AND PINEAPPLE JUICE RECIPE
Prep time: 5 min        Yield: 2 servings

Ingredients
- 1 large carrot cut in half or 2 small carrots, cut into chunks
- 2 small beets, cut in half
- 2 thick slices pineapple, peeled and cut into chunks
- 2 large oranges, peeled and cut in half

Directions
1. Turn on your juicer. Add the ingredients one at a time through your juicer. Enjoy!

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Spinach, Onion and Sweet Potato Pancakes

Monday, September 8, 2014

Hey all! I am so happy to finally be back doing this blog thing! I was MIA for over half a year now due to life happening. I know, it's no excuse. But sometimes when things just come up you tend to put other things on the back burner, and thus among those "other things" was my blog. But I am happy to be back! And with that, I leave you with a yummy breakfast or brunch recipe that I have been making for quite some time. I tend to make the batter the night before so all I have to do is fry them up in the morning. Takes little time to do, and I make as many as we will eat for breakfast (since they are better fresh and warm than re-heated later in the day). The rest of the batter I save for the next couple days or freeze in a ziploc bag until I am craving them again (which is pretty often!).

Don't worry if your batter doesn't really look like pancake batter, in terms of runniness. It is supposed to be basically all composed of  the veggies. The flour and milk are just there enough to help bond the veggies together. 

I love topping the pancakes with a scoop (or two!) of sour cream or Greek yogurt! Enjoy!

Spinach, Onion and Sweet Potato Pancakes
Prep time: 5 min        Cook Time: 15 min           Yield: 10-12 pancakes

Ingredients
- 1 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup chickpea flour
- 1 small sweet potato, grated
- 1 small onion, finely chopped
- 2 handfuls spinach, finely chopped
- Olive oil, for frying
- Sour cream for topping (optional)

Directions
1. In a bowl whisk together milk and both flours. Stir in sweet potato, onion and spinach and mix thoroughly.
2. In a large skillet over medium heat, heat the olive oil. Drop spoonfuls of mixture into pan and spread to flatten pancakes. Cook for 3-4 minutes on each side or until browned. Repeat with remaining batter. Top with sour cream. Enjoy!

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Spicy Chili

Wednesday, January 22, 2014

Hey everyone! I love cold snowy days of winter because we always make chili in our house to warm up our bodies and souls (living in Canada you need to!). This is a recipe I have tested and recreated until perfection. I love the combination of ground veal and pork to add a very yummy taste, since I found that beef can be kind of bland. And this way you do not need to add many spices to the meat.

Plus adding in all those yummy and flavourful veggies adds a special flavour to the recipe all on its own! Just look at the beautiful colours! LOVE!!

I hope you enjoy this recipe as much as I do! enjoy!


Spicy Chili
Prep time: 15 min        Cook Time: 60 min           Yield: 6-8 servings

Ingredients
- 2 cloves garlic, minced
- 2 whole onions, chopped
- 2 chopped red peppers
- 2 heaping spoonfuls chili powder
- 1 lb ground veal
- 1 lb ground pork (or you can use beef)
- 2 28 oz cans whole tomatoes
- 1 19 oz can black beans
- 1 19 oz can white kidney beans
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- Salt and Pepper


Directions
1. In a large pot on medium-high heat, add garlic and cook until fragrant, about 1-2 minutes. Add onions and peppers and cook until soft and caramelized, about 5-7 minutes. Add ground meat and chop the meat up with a wooden spoon (so you don't get meat chunks). Season with chili powder and cook until brown and thoroughly cooked.
2. Add tomatoes, black and kidney beans, carrots and celery. Season with salt and pepper. Cover, simmering on medium heat for one hour. Serve warm with soda crackers, corn bread or garlic bread.

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Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce

Monday, November 18, 2013

There is this cute little breakfast place that we sometimes go to for weekend breakfast. I always make sure to order their omelette crepes with a drizzle of Hollandaise sauce. However, it is always better to make a great replica at home - that way you can always make a different omelette! It's always great to experiment with new ingredients and tastes! I had some left over spinach from the spinach and ricotta cheese stuffed portobello mushrooms, so it was a perfect addition to the smoked ham I bought.


Here is my version of my favourite breakfast dish! I hope you enjoy it as much as I did!


Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce
Prep time: 15 min        Cook Time: 20 min           Yield: 2 servings

Ingredients
Crepes
- 1 cup milk
- 1 egg
- 2 tbsp oil
- 1 cup flour
- Extra oil for pan

Ham, Spinach and Cheddar Omelette
- 2 thick slices smoked ham, cut into 1" cubes
- 1/2 cup torn spinach leaves
- 1/4 cup grated cheddar cheese
- 4 eggs
- 2 tbsp milk
- Pinch salt and pepper

Hollandaise Sauce
- 3 egg yolks
- 2/3 cup butter
- 2 tsp lemon
- Pinch salt and pepper

Directions
1. For the crepes: In a medium bowl, combine egg, milk, flour and cooking oil. Whisk until smooth and combined. Heat a lightly greased 6-inch skillet over medium heat. Spoon in about half a ladle filled with batter. Lift and tilt skillet to spread batter evenly around pan. Return to heat. Once top of crepe is bubbled and the bottom is lightly brown, flip crepe over and continue browning other side. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 10 to 12 crepes.
2. For the omelette: In a medium skillet over medium heat, add ham and cook until slightly brown, about 3 minutes. Add spinach and cook for 1-2 minutes. In a medium bowl, whisk together eggs and milk. Pour into skillet and allow the eggs to cook without stirring, until cooked, about 5 minutes. Remove from heat and sprinkle with shredded cheese.
3. For the Hollandaise sauce: In a small bowl over a pot of boiling water (like a double broiler), add egg yolks, 2 tbsp of the butter, lemon, salt and pepper and whisk vigorously until mixture begins to thicken. Add remainder of the butter in small pieces at a time, as needed, to thicken the sauce.
4. Assembly: On a plate, place one crepe, top with egg mixture. Roll up and cut in two. Drizzle Hollandaise sauce over the crepe. Repeat with the second crepe, omelette and Hollandaise sauce. Enjoy!

Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!


Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

Directions
1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

Variations:
During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

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Warm Asparagus and Eggs with Onion Vinaigrette {Guest Post}

Thursday, October 10, 2013


Hi all! Today I am sharing my most favourite lunch recipe over at The Best Blog Recipes! Make sure to stop by and get the recipe or check it out below!

Warm Asparagus and Eggs with Onion Vinaigrette
Prep time: 5 min        Cook Time: 10 min           Yield: 1 serving

Ingredients
- 2 shelled eggs
- 1 tbsp vinegar
- 1/2 red onion, minced
- 3 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- 2 lb. large asparagus spears

Directions
1. In a small saucepan, boil hard-shelled eggs until cooked to your liking. I boiled mine for 10 minutes until hard-cooked. Allow to cool, or submerge eggs in cold ice water.
2. In a small bowl, combine the vinegar, onion, olive oil, salt and pepper. Set aside.
3. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Bake in the oven at 400°F until they are tender and slightly brown, about 10 to 15 minutes.
4. Arrange the asparagus on a platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Chop up the hard boiled eggs into small cubes. Sprinkle over the asparagus and serve immediately with toast or warm bread.

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Tomato Salsa - Sataraš (Satarash)

Tuesday, October 8, 2013

Well folks, summer is officially done (since a couple weeks ago!) and we are slowly picking off the last remaining tomatoes and peppers we have before the growing season is over (if it isn't over already!). Every summer, we get so many tomatoes from our garden and from the grandparents' garden that I often find myself making this easy and super Vitamin C filled meal. It is a traditional Serbo-Croatian recipe called Sataraš (Satarash) that resembles salsa.

It is a great lunch option or even dinner. We eat it almost every week during the summer with some fresh cut up cucumber and feta cheese. We just cannot get enough of it! If you still have some tomatoes, pepper and onions left over in your garden, make sure to give this a try! If you have any salsa left over, you can try your hand at canning this recipe, or do what I do and just freeze portions to use for future dinners. Enjoy!

Tomato Salsa - Sataraš (Satarash)
Prep time: 10 min        Cook Time: 45 min           Yield: 4-6 servings

Ingredients
- 2 tbsp vegetable oil
- 1 large onion, minced
- 1 yellow bell pepper, minced
- 1 red bell pepper, minced
- 8-10 large tomatoes, cubed
- 2 tsp salt (or vegeta)

Directions
1. Heat oil in a large pan (a wide and shallow one is ideal) over medium heat. Add onions and cook until translucent, about 5 minutes. Add peppers and cook until almost tender, about 8-10 minutes. Add tomatoes and cook uncovered until almost all of the liquid is evaporated. Season with salt or vegeta. Serve warm either on a slice of bread or alone.

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Crispy Chicken and Tabbouleh Wrap

Wednesday, September 11, 2013

Happy Wednesday to you all! Today I am sharing this yummy recipe I made with the left over tabbouleh I had from the other day. The tabbouleh gave this wrap such a fresh and juicy taste! Make sure to stop over at The Best Blog Recipes where I am sharing this recipe!

Tabbouleh

Thursday, September 5, 2013

Tabbouleh is such a nice and light salad that is packed with all things good for you. I love eating tabbouleh with either naan bread or as a side salad to meat. I just love the flavours that come together and using what I can from the garden during the summer makes it that much tasty! You can substitute rice or bulgur wheat for the quinoa for a different take. Enjoy!


Quinoa Tabbouleh
Prep time: 15 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 small clove garlic, minced
- 1/2 English cucumber, diced
- 2 tomatoes, diced into 1/4-inch pieces
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 2 tbsp finely chopped fresh Mint
- Salt and pepper, to taste

Directions
1. Bring vegetable broth and water to a boil. Turn the temperature down to a simmer and add the quinoa. Cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine olive oil, lemon juice and garlic. Stir in cucumber, tomatoes, parsley, chives and mint until blended. Add quinoa and stir to combine. Season with salt and pepper.

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Spicy Green Beans and Spinach Toss

Wednesday, August 21, 2013

This dish is so yummy and nutritious to eat either as a main dish for lunch or as a side dish to your meats or pastas. With green beans still in season, this will surely be a hit to all your barbecue dinners. I will definitely be including this dish for future barbecues to come. I love how bright green the presentation is of the beans and spinach, with a subtle tone of the mushrooms, Parmesan cheese and chili flakes. I am sure everyone at your dinner table will be impressed when you bring this out! Enjoy!




Spicy Green Beans and Spinach Toss
Prep time: 10 min        Cook Time: 10 min           Yield: 2-4 servings

Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 1/2 lb mushrooms, sliced thick
- 1 lb green beans, ends trimmed and cut into thirds
- 1 tsp Herbe de Provence
- 1 bunch spinach, rinsed
- 1 tsp chili flakes
- Salt and pepper, to taste
- 4 tbsp grated Parmesan cheese

Directions
1. Warm oil in a large pan over medium-high heat. Add onion and cook, stirring until translucent, about 4 minutes. Add mushrooms, green beans and Herbe de Provence. Cook until beans are almost tender.
2. Add spinach and cook until spinach is wilted, about 5 minutes. Add chili flakes and stir to combine. Season with salt and pepper.
3. Pour into serving dish. Garnish with Parmesan cheese. Serve immediately.

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Mediterranean Style Chicken with Summer Grilled Veggies - Guest Post

Tuesday, August 13, 2013

Hi friends! Nothing says fresh to me than some fresh summer veggies grilled on the barbecue with some juicy seasoned chicken. I always try to incorporate veggies when I grill up anything on the barbecue. This Mediterranean Style Chicken with Summer Grilled Veggies is our favourite go-to recipe during the summer months. It is healthy, easy and delicious! Today I am sharing this recipe over at The Best Blog Recipes, so make sure to stop on by Shauna's blog and check it out!


Grilled Veggie Pasta "Salad"

Wednesday, July 10, 2013

This pasta "salad" is perfect for the summer months when fresh veggies are in season. I like to call this a "salad" because of the yummy grilled veggies that are used in this dish. Next time I make this dish, I will for sure add green onions instead of cooking onions as well as asparagus, for more green colour to the dish. You can eat it cold like a pasta salad too, but I prefer it served warm. You can add any veggies you wish, but I had these in my fridge and used them for this dish. Enjoy!


Grilled Veggie Pasta "Salad"
Prep time: 15 min        Cook Time: 35 min           Yield: 4 servings

Ingredients
- 2 cups small pasta shells
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped

- 1 zucchini, chopped
- 1 package (8 oz.) mushrooms, sliced
- 16 grape tomatoes, halved
- 1 tsp Herbe de Provence
- salt and pepper, to taste

- 1/2 cup pasta sauce
- Grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and set aside.
2. Heat barbecue grill to medium heat. Add vegetables in a medium bowl. Drizzle with olive oil and season with Herbe de Provence, salt and pepper.
3. Over medium heat, add grilled vegetables to pasta pot. Stir to combine. Add pasta sauce and stir to combine. Ensure pasta sauce is warmed thoroughly.
4. Serve garnished with Parmesan cheese.

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Simple Garden Veggie Salad

Thursday, July 4, 2013

During the summer, I love making fresh veggie salads to go with many of my meat dishes. I also like to keep them light, with no croutons or dressing required.

This salad is my favourite, since I make it with the fresh veggies I get from my garden and toss them in an oil and salt dressing. You can add sweet banana peppers, leeks, fresh radishes, or any other fresh vegetable. Enjoy!

Simple Garden Veggie Salad
Prep time: 5 min           Yield: 4-6 servings

Ingredients
- 4 large tomatoes
- 1 large cucumber
- 1 medium onion
- 2 tbsp. vegetable oil
- 1-2 tsp. coarse sea salt


Directions
1. Dice tomatoes, cucumber and onion. Place in a serving bowl. Drizzle vegetable oil and season with salt. Stir to coat evenly. Serve and enjoy!

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Spinach, Zucchini and Feta Stuffed Portobello Mushrooms

Thursday, June 20, 2013

This side dish is a must for us when we throw barbeques. It is so delicious and filled with flavour. Plus it is grilled alongside the meat on the barbeque, so it is ready within minutes. We made this for our Father's Day barbeque we had this past weekend, and it went great with the burgers we grilled. Plus it was a hit with the family!

The portobellos are loaded with juice, and the feta cheese adds a nice touch (plus, it adds to the presentation!). You can even make it as a meal of its own, for those who love mushrooms. Enjoy!

Spinach, Zucchini and Feta Stuffed Portobello Mushrooms
Prep time: 10 min        Grill Time: 20-25 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- 1 zucchini, sliced
- 1 cup fresh spinach, rinsed and stems cut off
- 2 tsp Herbes de Provence
- 2 tsp coarse sea salt
- 1/2 cup feta cheese, crumbled

Directions
1. Preheat barbeque grill to medium-high heat. In a small bowl, toss zucchini with Herbes de Provence and salt until well seasoned. Add more seasoning if not enough. Arrange on skewer for easy grilling.
2. Grill mushroom caps and zucchini skewers until tender, about 7-10 minutes.
3. Add spinach to mushroom caps (top-side down) and continue to grill, about 2 minutes, to allow spinach to steam a little bit.
4. Place mushroom caps, top-side down, on plate. Arrange zucchini and top with feta cheese.


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In The Garden

Tuesday, May 28, 2013

We have spent the past two weekends on our veggie and flower garden. We have such a wonderful space in the backyard filled with perennial flowers and plants, so we needed to fill in those void areas with beautiful annuals.
Annual flowers

These pretty oriental poppies are perennials that grow beautiful orange-red flowers that look like tissue paper flowers. They are very delicate!
Oriental Poppies

A few of our other pretty flowers, both annual and perennial.
This year, we decided to plant a cherry tree. We have a blackberry bush that we planted last year, still awaiting for the arrival of berries (hoping for this year). So we decided to add a cherry tree to our fruit collection. I know it will take a couple of years for the cherry tree to finally ripen and start producing cherries. But until then, we will give this little tree all of our love and care!
Cherry tree

We also have a small little section in the back where we have been planting our veggie garden for two years in a row. With out third year at this, we know what to expect in terms of space and how large our veggies grow. Our garden is about 4 feet by 8 feet, so we have enough to grow a few cucumber, tomato and pepper plants. 

The one thing I love about having our own veggie garden is picking your own fresh veggies whenever you need them! I am so happy we have some room for our own veggie garden! This is from just one week of not picking our veggies last summer, perfect for a fresh summer salad!

Homemade Thin Crust Pizza

Wednesday, May 22, 2013

homemade thin crust pizza

I love making homemade pizza nowadays. I bought the hubby a bread machine this past Christmas and we have been experimenting many different recipes, including making our own pizza. It is so much better than any frozen or takeout pizza we have bought in the past. Plus, we control what (and how much) toppings to put.

Homemade thin crust pizza

Homemade Thin Crust Pizza
Prep time: 10 min (plus additional 30 to allow dough to rise)        Cook Time: 20 min           Yield: 4-6 servings

Ingredients
- 1 cup warm water
- 2 cups flour
- 1 tsp. salt
- 2 tsp. sugar
- 2 1/2 tsp active dry yeast
- 2 tbsp olive oil
- 2 tbsp garlic spread, melted (optional)
- Toppings and sauce of your choice


Directions
1. Dissolve yeast in warm water. Let stand for 10 minutes.
2. In a medium bowl, combine flour, sugar and salt. Add yeast mixture and stir to combine. Beat well until a stiff dough is formed. If the dough is too dry, add more water, 1 tablespoon at a time. Cover the dough in olive oil, to prevent hardening of the dough, and allow to rise until double in size, about 30 minutes.
3. Once the dough has doubled in size, turn the dough onto a lightly floured surface and form into a large disk. Starting from the centre of the disk, lightly press and stretch out the dough towards the edge of the dough. Continue with this method until you have about 1/4 inch thickness. Transfer your dough onto a lightly greased pizza pan.
4. Spoon your desired amount of tomato sauze onto the pizza. Add your favourite toppings. Bake at 450°F for 20 minutes or until edges are golden brown. Brush crusts with melted garlic spread if you wish.

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Spinach and Berry Protein Shake

Tuesday, May 14, 2013

Recently, ever since I purchased my Hamilton Beach Single Serve blender, I have been going crazy and making smoothies and shakes every day! I blend both veggies and fruits for a nutrition-packed drink. I also make sure to add Greek yogurt or a scoop of protein powder for an added boost of protein, especially since I started the 60-day workout challenge and have been working out every day. I try to use fresh fruits, but for a "smoothie" type of feel I use frozen berries and blend them frozen instead of using ice. It tastes so much better! Enjoy!

Spinach and Berry Protein Shake

Spinach and Berry Protein Shake
Prep time: 5 min        Yield: 1 serving

Ingredients
- 1 small handful spinach, rinsed
- 1 cup mixed berries (fresh or frozen)
- 1/2 cup vanilla Greek yogurt
- 1/2 cup almond milk (or you can use skim, rice, goat, or soy)

- 1 tbsp flax seed (or hemp, chia seeds) (optional)
- 1 scoop protein powder (optional)


Directions
1. Combine all ingredients in a blender and blend until smooth. Enjoy!

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Oven Roasted Asparagus

Thursday, April 4, 2013

I made some asparagus for the Easter lunch on Sunday. They turned out delish! I love roasted veggies with any main course! Enjoy!


Oven Roasted Asparagus
Prep time: 5 min        Cook Time: 10-15 min           Yield: 4 servings

Ingredients
- 1 bunch of fresh asparagus
- Olive oil for drizzling
- Sea salt, to taste
- Garlic powder, to taste

Directions
1. Preheat oven to 400°F.
2. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Drizzle with olive oil and season with salt and garlic powder and toss to coat each spear. Bake in the oven until they are tender and slightly brown, about 10 to 15 minutes.

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