Shakshuka

I needed a recipe that was not only quick and tasty, but wanted it to be simple and clean too - plus who doesn't love breakfast for dinner?  Shakshuka is a dish usually eaten for breakfast in Israel, although with a side salad it is a lovely light vegetarian evening meal.  Made in one skillet it hails from Libya and has many variations.  This version included items that I had available in my pantry!

SHAKSHUKA

 Ingredients:

1 tbsp extra virgin olive oil

1 diced onion

1 clove garlic, minced

1 seeded and diced red or green pepper

28oz can diced tomatoes (I use low-sodium)

1 can tomato paste

1 tsp chili powder

1 tsp ground cumin

1 tsp paprika

Pinch of cayenne

Pinch of sugar (optional)

Salt & pepper, to taste

5 - 6 eggs

1 tbsp chopped, fresh parsley

• Heat olive oil in skillet.  Saute onions and peppers over medium high, stirring often, until softened.  Add garlic; saute for an additional minute.
  
  
  
• Add tomatoes, tomato paste, and spices.  Stir to combine well.  Simmer over medium heat for 5 to 7 minutes, or until it reduces and thickens.  Add salt, pepper and sugar to taste.
  
• Crack the eggs, one at a time, directly over the tomato mixture, spacing out evenly.
  
• Cover the skillet and allow to simmer for 10 to 15 minutes or until the eggs are cooked and the sauce has really thickened.
  
• Turn off heat, sprinkle chopped parsley over entire dish.
• Serve with toasted flat bread
  
• ENJOY! 

Buffalo Chicken Twice Baked Sweet Potatoes

I found this recipe on Facebook and had it bookmarked for the longest time.  After back-to-back classes of Pilates and yoga, I was hungry!!!  I bought a rotisserie chicken on my way home and had the rest of the ingredients on hand. 

This is easy, flavourful, filling and healthy - you HAVE to try it!!!

BUFFALO CHICKEN TWICE BAKED SWEET POTATOES

Ingredients:

4 medium sized-sweet potatoes

2 heaping cups shredded cooked chicken

1/2 cup diced yellow onion

1/2 cup finely diced celery

1/2 cup shredded carrot

2 tsp coconut oil

1/4 cup mayonnaise

1/4 cup buffalo sauce (I used Frank's)

1 tsp garlic powder

1 tsp dried dillweed

1/2 tsp smoked paprika

1/4 tsp red pepper flakes

1/4 tsp cayenne pepper

Salt and black pepper, to taste

Sliced green onions, fresh parsley, cubed avocado (optional toppings)

• Preheat oven to 400F.  Wash sweet potatoes and prick skins with fork.  Place in oven on a rimmed baking sheet lined with parchment paper, and bake for 45 mins to 1 hour (or until soft)
• While the potatoes bake, heat oil in a skillet and saute celery, onion and carrot over med-high heat until softened.  Transfer to a medium-sized mixing bowl and set aside.
• When sweet potatoes are cooked, cut in half lengthwise, scoop out most of the flesh leaving a thin layer so the skins maintain their shape.  Combine with the celery mixture.
• Add shredded chicken to the bowl, along with the mayonnaise, buffalo sauce and spices.  Season with salt and pepper.
• Scoop mixture back into the potato skins and bake for 20 minutes more in a 350F oven.
• Sprinkle each potato with optional toppings.
• Serve and ENJOY!!

**I unfortunately scooped too much of the flesh out of the potato skins and they crumpled.  Instead I placed the mixture in small serving dishes, baked them in the dishes and served as you see in the photo!

Crustless Caprese Quiche

Since I can't stand baking in any form, making pastry is a painful ordeal for me (plus we are gluten-free so who needs crust, right?)  This classic flavour combination is so fresh and light that you can literally eat it for any meal or even as a snack!  The best part?  I used basil from my garden, tomatoes, garlic and eggs from Cooper's Farm and combined it with some ingredients I had on hand and adjusted a typical quiche recipe to suit our food intolerances.  Try it tonight!!!

CRUSTLESS CAPRESE QUICHE

Ingredients

1/4 cup diced onion (I had spring onions so I used them and skipped sauteing them)

1 - 2 cloves garlic, minced

2 large tomatoes; one with the seeds removed and the other thinly sliced

1/3 cup packed fresh basil, julienned

4 oz fresh mozzarella, grated (I used goat mozzarella)

4 large eggs

2 large egg whites

3/4 cup milk (I used non-dairy creamer)

1/2 tsp salt

1/4 tsp black pepper

• Preheat oven to 350F.  Spray an 8" or 9" pie plate with non-stick spray.  Set aside.
• Add a tsp oil to a large skillet (I always use coconut because it can take high heat).  Saute the onions over medium-high heat until translucent and add the garlic, salt and pepper; saute for a couple of minutes more.  Spoon into an small bowl to allow to cool
• Slice one of the tomatoes in half and scoop or squeeze out as many seeds as you can.  Dice tomato.  Add to onion mixture.
• Add julienned basil to the onion mixture and stir to combine.  Spoon this mixture into the bottom of the prepared pie dish and spread into an even layer.  Top with the mozzarella.
• In a medium bowl, whisk the eggs, egg whites, milk, salt and pepper.  Gently pour over top the cheese layer in the pie dish.
• Lay the tomato slices gently on top of the egg mixture (overlapping if necessary).  Sprinkle top of quiche with black pepper and salt.
• Place in the oven for 50 minutes, or until the quiche is set.  Remove from oven and let cool for 10 minutes before serving.
• ENJOY!

Thai Cucumber Salad

I saw this recipe on allrecipes.com and since we received a TON of cucumbers in our CSA box from Cooper's Farm, I decided to give it a whirl!  This is not only super simple, but it's tasty and refreshing!

THAI CUCUMBER SALAD

Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded and cut into 1/4" slices

1 tbsp salt

1/2 cup white sugar

1/2 cup rice wine vinegar

2 jalapeno peppers, seeded and chopped

1/4 cup chopped cilantro

1/2 cup chopped peanuts

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes.  Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a small mixing bowl until the sugar has dissolved.  
• Add the cucumbers, jalapeno peppers, and cilantro; toss to combine.
• Sprinkle chopped peanuts on top before serving.
• ENJOY!

Thai Red Curry Chicken Soup

This simple recipe came from "Men's Health" March 2016 magazine and it is a keeper!!  Not only is it fast to assemble, but requires minimal ingredients and is incredibly flavourful.  The recipe only made enough for one serving so I have provided a recipe which makes 4 servings!

THAI RED CURRY CHICKEN SOUP

Ingredients:

4 tbsp Thai red curry paste

8 cups low-sodium chicken stock

2 tsp fish sauce

1 can of coconut milk

Juice of 2 limes

2 cups shredded, cooked chicken (I used a pre-cooked BBQ chicken from the grocery store)

Thinly sliced Thai red chilies (optional)

Torn mint leaves (optional)

• In a large pot, combine the Thai red curry paste with the chicken stock, fish sauce, coconut milk and lime juice.  Stir to dissolve the curry paste.
• Bring to a boil and reduce head to medium low.
• Add chicken and stir.  Heat until chicken is warm (2 to 3 mins)  Taste and season if necessary, with salt,
• Serve with sliced red chilies and mint leaves sprinkled on top - you could even garnish with a squiggle of sriracha sauce if you like it really hot!
• ENJOY!

Curried Chickpea and Mango Salad Wraps

I love the free magazine that you can pick up in the natural foods section of Loblaws called "Sage".  It always has interesting articles and recipes that inspire me!  This recipe came from January's edition and it is fantastic - quick to assemble, tasty and a great source of protein!!!

CURRIED CHICKPEA AND MANGO SALAD WRAPS

Ingredients:

2 tbsp plain yogurt (I used goat yogurt)

1 tbsp mayonnaise

1 tbsp rice vinegar

Juice from 1 lime

1 tsp honey

2 1/2 tsp yellow curry powder

Pinch of cayenne pepper

Pinch of salt

1/3 cup diced red onion

2 green onions, green and white parts sliced

1 cup diced mango

1-15oz can of chickpeas, drained and rinsed

4 soft tortilla shells

1 cup baby spinach, washed and dried

• In a medium sized mixing bowl, combine: yogurt, mayonnaise, rice vinegar, lime juice, honey, curry powder, cayenne, and salt.
• Add red onions, green onion, mango and chickpeas; stir to combine.
• Split mixture among 4 tortillas and top each with spinach.  Fold in sides and roll up tightly; cut each in half and serve.
• ENJOY!

*If you are planning to pack this for lunch, simply keep the chickpeas in a container with the baby spinach and take along a tortilla separately.  Assemble right before eating to avoid a soggy tortilla!!

**If you don't have chickpeas, this recipe works just as well with diced cooked chicken or firm tofu.

Lemon Sugar Scrub

Not only is this a delicious-smelling way to brighten up and hydrate dry winter skin, but it is easy and economical and contains only natural ingredients (in fact you could eat it if you wanted!!)

LEMON SUGAR SCRUB

Ingredients:

2 1/2 cups granulated sugar

1/4 cup coconut oil

1 lemon

• Place sugar into a large mixing bowl.  Set aside.
• Measure out 1/4 cup of coconut oil and place in a microwave safe container.  Heat for 30 seconds or until liquid.  Pour over sugar and combine thoroughly.
• Zest the rind of the lemon.  Cut lemon in 1/2 and juice, removing seeds.  Add to sugar mixture and stir well to combine.
• Put into mason jars and store next to the bathtub or in the shower!
• ENJOY your newly soft skin!!

*If the mixture is too wet once the lemon juice and coconut oil is added to the sugar, simply add 1/2 cup more of sugar.

Toasted Coconut Rice Pudding with Bananas

For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist!  I found this recipe in "Alive" magazine and it is a definite keeper!!

TOASTED COCONUT RICE PUDDING WITH BANANAS

Ingredients:

3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")

4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")

1/2 cup arborio rice

1/4 cup short-grain brown rice

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

1/8 tsp ground allspice

2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)

• In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil.  Reduce to medium and cook uncovered, stirring often, for 20 minutes.  Reduce to medium-low and cook for 20 minutes longer. 
• Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice.  Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
• Chill pudding for at least 6 hours.
• Serve garnished with banana slices and remaining coconut.
• ENJOY!

*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.

*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.

Cheese Tortellini Soup

As always, I needed a fast recipe because I arrived home late (story of my life it seems!)  Besides having to pick up the tortellini on my way home (I grabbed these gluten free tortellini from Zehrs), I had everything else on hand! Fast, easy, inexpensive and tasty - try it!!

CHEESE TORTELLINI SOUP

Ingredients:

1 package of refrigerated fresh tortellini

6 cups of chicken broth

1 large can of diced tomatoes

1 tbsp olive oil

1 onion, diced

2 handfuls of fresh spinach or arugula

1 tbsp dried basil

1 tsp freshly ground pepper

• Heat oil over medium high in a large pot.  Add onions and saute until golden brown.  Add stock and bring to a boil.
• Once boiling, add tortellini.  Reduce heat to medium and cook until al dente.
• Add tomatoes and juice, arugula, dried basil and ground pepper.  Simmer until arugula is wilted.
• Serve with Parmesan grated over top, if desired.
• ENJOY!

Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

BUTTERNUT SQUASH & CHICKPEA CURRY
Ingredients:

1 butternut squash, peeled, seeded and diced into 1" chunks

1 tbsp freshly grated ginger

1 large onion, diced

4 cloves of garlic, minced

1 fresh red Thai chili sliced

1 bunch of fresh cilantro, leaves removed and stems finely diced

1 tbsp coconut oil

1 tsp mustard seeds

1 tbsp curry powder

1 tsp turmeric

1 large can of diced tomatoes

2- 400g cans of coconut milk

2-400g cans of chickpeas, drained and rinsed

• Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
• Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
• Serve over a bed of basmati rice.
• ENJOY!

Sauteed Leeks with Cherry Tomatoes

After a summer of cooking familiar recipes, I felt inspired by the fall-like weather (my FAVOURITE season!) and the load of root veggies and produce in my kitchen.  While the chicken was baking and the root veggies roasting alongside a sweet potato that was baking, I decided to whip up a quick side dish!  The flavours work well together; sweetness of the leeks and tomatoes, saltiness of the cheese, bite of the black pepper and the mellow flavour of the coconut oil!!  Try it - you won't be disappointed! 

SAUTEED LEEKS WITH CHERRY TOMATOES

Ingredients:

1 leek

10 small cherry tomatoes

1 tbsp coconut oil

1 tbsp grated Gruyere

Freshly ground black pepper, to taste

• Trim the leek by removing the root end and topping it just where the leek changes from light green to darker (the leaves become woody in texture at that point).  Slice the leek in half lengthwise and rinse under running water; fanning the layers with your fingers to ensure all sand is washed away.
• Slice the leeks into thin half-moons.  Set aside.
• Heat a large skillet over medium high heat.  Add the coconut oil. When it melts add the leeks.
• Remove any stems from the cherry tomatoes. Add to the skillet.
• Keep stirring the leeks and tomatoes to prevent burning.  After a minute or so, gently press on the tomatoes one at a time, with the back of the spoon.  This causes the skins to split and all the lovely juices to run out into the pan and mix with the leeks.
• Continue stirring until the leeks are tinged golden brown and are transluscent.
• Place in a serving dish.  Top with the grated Gruyere and ground pepper.
• ENJOY!

Rib Dry Rub and BBQ Sauce

Pork ribs

Friends of ours hold an annual rib cook off where we all compete for first place and bragging rights!  The dry rub and BBQ sauce that we came up with this year only got us 2nd place at the rib cook off, but 1st place at our family table.  They work perfectly for both pork and beef ribs - so if you are a lover of a traditional BBQ sauce flavour with your ribs, this is for you!!!

Beef ribs

RIB DRY RUB & BBQ SAUCE

Ingredients (Dry Rub)

3 tbsp Kosher salt

2 tbsp chili powder

2 tbsp packed, dark brown sugar

1 tbsp smoked paprika

1 tbsp hot paprika

1 tbsp garlic powder

1 tbsp onion salt

2 tsp ground mustard

1tsp black pepper

Ingredients (BBQ Sauce)

3 tsp oil

1 finely diced cooking onion

2 finely diced garlic cloves

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup maple syrup

1 tsp liquid smoke

1 tsp Worcestershire sauce

1 tsp blackstrap molasses

1/4 tsp salt

1/4 tsp black pepper

2 large racks of beef or pork ribs

BBQ sauce prior to pureeing

Pureed BBQ sauce - YUMMY!

• Pat ribs dry with paper towel.  Flip rack over so back side of the ribs is facing up.  Using a butter knife, gently ease the thin silverskin from the back of the bones.  Using a paper towel, grasp the silverskin and pull off of the bones and discard.  This will ensure your ribs are more tender and cook evenly.
• Combine all ingredients for the dry rub and rub the back, front and edges of the ribs thoroughly.  Wrap in plastic wrap and refrigerate for 2 to 24 hours (24 hours is recommended)
• Remove ribs from fridge and bring to room temperature. Tightly wrap ribs in foil and place in a 250F oven on a cookie sheet, for 2 to 3 hours (pork ribs), or 3 to 4 hours (beef ribs).
• Meanwhile, in a large skillet, heat oil and saute the onions for the sauce over medium low heat until golden brown.  Add garlic and stirring constantly to prevent burning, saute for approximately 5 minutes longer.
• Add rest of ingredients, combine and simmer for 10 mins.  Let cool slightly and put into a blender.  Puree until smooth.
• After the ribs have cooked in the oven for the desired amount of time, open the foil and brush ribs all over with the BBQ sauce.
• Place on a BBQ grill over medium heat, or back into the oven.  As the sauce caramelizes, brush more on and remove from heat.  
• Let the rack rest for 10 mins before cutting into either one or two bone servings.  
• Serve with a side dish of the BBQ (in case anyone wants saucier ribs!!)
• ENJOY!

*I have found that stating the ribs in the oven and finishing on the grill provides not only the best flavour, but fall off the bone ribs!

Beefy Breakfast Bake

I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner!  This protein-packed dish will satisfy any hunger!!

BEEFY BREAKFAST BAKE

Ingredients:

1lb lean ground beef

2 tsp onion powder,

1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp ground sage

red pepper flakes

1 pkg frozen, chopped spinach, thawed and squeezed dry

4 cups frozen, diced hashbrown potatoes

14 large eggs

1 cup ricotta cheese (or soft goat's cheese)

1/3 cup milk

1 tsp black pepper

3/4 cup shredded cheddar cheese

1 1/3 cups grape tomatoes, halved

• Preheat oven to 350F.  In a  large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink.  Break the beef up into crumbles with the spoon.  Stir in spinach and remove from heat.
• Spread potatoes in a greased 13 x 9 baking dish.  Top with beef mixture.
• In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef.  Sprinkle with Cheddar and top with tomatoes.
• Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 to 10 minutes before cutting into squares and serving.
• ENJOY!

Cobb Salad with Vinaigrette Dressing

I think my favourite salad is a Cobb Salad simply because it has so many ingredients that I love all put together in such a colourful and beautiful display!  Traditionally this is served with a creamy dressing, but this lighter vinaigrette is so delicious that you won't imagine putting anything else on top of your salad!!

COBB SALAD WITH VINAIGRETTE DRESSING

Ingredients:

DRESSING

1/4 cup red wine vinegar

2 tsp salt

1 tsp lemon juice

1 small garlic clove, minced

1 tsp coarsely ground black pepper

3/4 tsp Worcestershire sauce

1/4 tsp sugar

1/4 tsp dried mustard powder

3/4 cup of grapeseed or avocado oil

1/4 cup olive oil

SALAD

1 large container of mixed greens (choose one with 'sturdier' leaves like romaine, kale and endive)

2 baked chicken breasts, diced

2 medium tomatoes, diced (I used a mixture of a small yellow,red and orange tomatoes for colour)

3 hard boiled eggs, sliced

1/2 cup blue cheese, crumbled

6 strips of bacon, cooked and diced

• In a blender combine the first 8 ingredients for the dressing.  Slowly add the oils in a steady stream.  Place in a serving container and set aside.
• Cover a large serving platter with the mixed greens.  Arrange the chicken, tomatoes, eggs, cheese and bacon over the greens in rows. Grind black pepper over top.
• Serve with the dressing and ENJOY!

All-In-One Skillet Breakfast

This breakfast is not only super-filling, but it is an entire breakfast all in one skillet!  Easy to make for a Sunday brunch, or even a weeknight meal.

ALL-IN-ONE SKILLET BREAKFAST

Ingredients:

8 bacon strips, finely diced

1 medium white onion, diced

900g bag of frozen, diced hashbrown potatoes

8 eggs,

Salt and black pepper

1 cup shredded cheese

• In a large skillet (preferrably one with deeper sides to it), saute the bacon and onion over medium heat until the bacon is crisp.  Drain the pan reserving 1/4 cup drippings.
• Stir in the hashbrowns.  Saute uncovered, over medium heat for 10 minute; stirring constantly to ensure the potatoes are golden brown.  Make 8 indentations in the potato mixture and crack an egg into each well.  Sprinkle with salt and black pepper.
• Cook, uncovered on medium low for 10 minutes, or until egg whites are set.  Sprinkle with cheese and let stand until cheese is melted.
• Serve and ENJOY!

Sausage & Cannellini Bean Stew

We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew.  I made this dish with ingredients we had on hand and it is a family favourite!  This is absolutely delicious when served with crusty bread or garlic toast!

SAUSAGE & CANNELINI BEAN STEW

Ingredients:

1 tbsp grapeseed, or EVOO*

6 to 8 large Italian sausages (sweet or hot)

1 large onion, sliced

2 cloves garlic, finely diced

1 leek, trimmed and thinly sliced

2 large carrots, peeled and diced

2 medium-sized potatoes, peeled and diced

2 tsp smoked paprika (sweet paprika would also work well)

1 tsp dried thyme

2 bay leaves

1 tsp freshly ground, black pepper

1 - 680mL jar of passata (strained tomatoes)*

1 cup beef stock

1 - 19 fl oz can of cannellini (white kidney) beans, undrained*

•    Heat oil in a large pot over medium high heat.  Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked.  Remove sausages from pot and set aside on a cutting board.  Slice sausages into 1" chunks.
• Place onions, garlic, and leeks in pot.  Saute until onions are translucent, stirring constantly to prevent garlic burning.
• Add carrots, potatoes, paprika, thyme, bay leaves and pepper.  Saute 8 to 10 minutes.  Stir frequently.
• Add passata, beef stock and beans.  Stir and bring to a boil.  
• Reduce heat to medium low.  Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.
• Remove lid and cook for an additional 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves.
• Serve with crusty bread or garlic toast.  ENJOY!

*EVOO = extra virgin olive oil
*Passata should be a pantry staple - it is inexpensive and versatile!
*By not draining the beans, the stew will become thicker.

Spicy Asian Noodles with Chicken

We had decided to go out and have dinner at a local Vietnamese restaurant we all enjoy, but the snow was falling heavily and we chose to have dinner at home instead.  I searched the fridge and pantry and whipped up this delicious and quick dinner which was delicious and MUCH cheaper than going to a restaurant!!!

SPICY ASIAN NOODLES WITH CHICKEN

Ingredients:

1 tbsp sesame oil

1 tbsp grated fresh ginger

2 garlic cloves, minced

2 cups chopped cooked skinless, boneless chicken breasts

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

3 tbsp low-sodium soy sauce

2 tbsp rice vinegar

2 tbsp hoisin sauce

2 tsp sambal oelek

150g package rice vermicelli noodles

2 tbsp chopped cashews (or peanuts)

• Heat sesame oil in a skillet over medium high heat.  Add ginger and garlic to the pan and stir constantly for less than a minute.   
• Mix soy sauce, rice vinegar, hoisin sauce, and sambal oelek together in a small bowl.  Stir into skillet with chicken and green onions.  Saute for a minute.  Remove and place into large serving dish.
• Meanwhile, cook noodles according to package directions.  Drain and rinse under cold water.  Add noodles to chicken and toss well to combine.  Sprinkle with cilantro and cashews.
• Serve and ENJOY! 

   

Zuppa de Fagioli

I created this simple and flavourful soup using ingredients almost solely from our CSA box from "Cooper's CSA Farm & Maze"!  This is considered a peasant soup in Italy and is often passed over for the more popular minestrone, however I urge you to try it.  Not only is this nutritious and easy to create, it is colourful  and flavourful!!

ZUPPA DE FAGIOLI

Ingredients:

2 - 14oz cans of low-sodium cannellini beans (you can substitute white kidney beans)

1 tbsp. EVOO

I leek (white and light green parts), trimmed, sliced in half, cleaned and thinly sliced

2 garlic cloves, crushed

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1/2 tsp dried oregano

2 celery stalks, diced

1 carrot, diced

2lbs spinach, trimmed and roughly chopped (you can substitute kale or Swiss chard)

2 ripe tomatoes, diced

4 cups low-sodium vegetable or chicken stock

Salt and pepper to taste

1/4 cup Parmesan cheese (optional)

• Put 1 can of beans with its liquid in a blender or food processor, and process until smooth.  Drain and rinse other can of beans.
• Heat oil in a heavy bottomed pot over medium heat.  Add leek, garlic, thyme and oregano.  Cook for 2 to 3 minutes, or until the leeks are soft.  Add celery, carrot, spinach and tomato; cook for a further 2 to 3 minutes, or until spinach is wilted.
• Stir pureed beans and stock into vegetable mixture.  Bring to a boil, then reduce heat to medium low and simmer for 5 to 10 minutes, or until vegetables are tender.
• Add drained beans and stir until heated through.  Season to taste with salt and pepper.
• Serve in warm bowls topped with grated Parmesan cheese.
• ENJOY!

Slow Cooker Refried Beans (Without the Refry!)

My family LOVES refried beans but there is a lot of fat in the commercial canned versions, so when I found this recipe online for a slow cooked version without any oils, I decided to go for it!  I wasn't disappointed - this is a flavourful recipe with the perfect consistency and costs only pennies per serving.  Enjoy these with your next Mexican dinner, or just as a side dish!!

SLOW COOKER REFRIED BEANS

Ingredients:

1 onion, peeled and halved

3 cups dried pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tbsp. minced garlic

5 tsp salt

1 3/4 tsp fresh ground black pepper

1/8 tsp ground cumin, optional

9 cups water

• Place the onion, rinsed beans, jalapeno garlic, salt, pepper and cumin into a slow cooker.  Pour in the water and stir to combine.  Cook on high for 8 hours, adding more water if needed (if more than 1 cup of water has evaporated during cooking, then the temperature is too high).
• Once the beans have cooked, strain them and the onions, reserving the liquid.  Mash the beans with a potato masher, adding the reserved cooking water as needed to attain the desired consistency.
• ENJOY!

Twice Baked Cheddar Potato Casserole

I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish!  Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!

TWICE BAKED CHEDDAR POTATO CASSEROLE

Ingredients:

8 medium baking potatoes

1/2 cup butter, cubed

2/3 cup sour cream

2/3 cup 2% milk

1 tsp salt

3/4 tsp pepper

10 bacon strips, cooked and crumbled, divided

2 cups shredded cheddar cheese, divided

4 green onions, chopped, divided

• Preheat oven to 425F.  Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender.  Remove from oven; reduce heat to 350F.
• When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop our pulp and place in a large bowl; discard shells.  Mash pulp with butter, stir in sour cream, milk, salt and pepper.
• Reserve 1/4 cup crumbled bacon for topping.  Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture - do not over mix!
• Transfer mixture to a greased 11" x 7" baking dish.  Top with the remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15 to 20 minutes or until heated through and cheese is melted.
• ENJOY!