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!

Braised Sausage with Grapes and Balsamic-Glazed Onions

We all love sausages and I was intrigued by this recipe that I found in Fine Cooking magazine as it uses red grapes.  Unfortunately the package that I had in the fridge had only 5 sausages in it and the recipe called for 8, but it didn't matter!  Pair with garlic mashed potatoes, a salad or kale chips!!!

BRAISED SAUSAGE WITH GRAPES & BALSAMIC-GLAZED ONIONS

Ingredients

2 tbsp olive oil

8 links of sweet Italian sausage, pricked with a fork

1 lrg yellow onion, thinly sliced

1/2 tsp Kosher salt

1/2 cup chicken broth

2 tbsp balsamic vinegar

20 seedless red grapes, halved lengthwise

2 tbsp chopped fresh oregano, or 1 tbsp dried oregano

• In a large 12" skillet, heat 1 tbsp of olive oil over medium heat.  Add the sausages and cook, turning every few minutes until they are browned all over (approx. 8 minutes).  Transfer to a large plate.
• Add the remaining 1 tbsp olive oil and the onion to the skillet with the salt, and saute until the onion softens completely and starts to turn light brown.  Add the chicken broth and balsamic vinegar and scrape the bottom of the skillet  to incorporate any browned bits.
• Reduce the heat to a gentle simmer.  Add the sausages and grapes, cover the skillet with the lid ajar, and cook, stirring occasionally, until sausages are cooked through (approx. 25 mins or cut one to check)
• Serve sprinkled with oregano and ENJOY!  

Moroccan Vegetable Soup

With all the wonderful root vegetables that are available at this time of year, and in our Winter/Spring CSA box from "Cooper's CSA Farm & Maze", I have been on a crazy soup kick!!!!  Obviously I am a BIG fan of soups (hence the name of this blog!) and the main reason is that it is an easy and delicious way to include all sorts of vegetables into your diet in one sitting!  This recipe is no exception ~ give it a try!!

MOROCCAN VEGETABLE SOUP

Ingredients:

1 tbsp olive or sunflower oil

1 tbsp unsalted butter

1 onion, chopped

1 clove garlic, finely chopped

1 cup chopped carrots

1 cup chopped parsnips

1 1/2 cups peeled, seeded & chopped pumpkin* 

4 cups chicken or vegetable stock

Lemon juice, to taste

Salt and freshly ground black pepper, to taste

Garnish:

3 tbsp chopped fresh parsley and cilantro, mixed

A generous pinch of paprika

• Heat the oil and butter in a Dutch oven (or a large pot) and saute the onions for 3 minutes, or until softened but not coloured.  Add the garlic, carrots and parsnips, cover and cook for a further 5 minutes, stirring occasionally so the garlic doesn't stick to the bottom and burn.
• Stir in the pumpkin and saute for a further 5 minutes. Add the stock, bring to a boil, and cover and simmer for 35 to 40 minutes.
• Allow the soup to cool slightly, then pour into a food processor or blender (or use an immersion blender) and puree until smooth, adding a little extra water if it becomes too thick.
• Pour back into the clean pot and reheat gently without boiling.  Add the lemon juice, salt and pepper and taste.
• In a small skillet, heat 1 1/2 tsp olive oil and saute the herbs and paprika until just wilted.
• Pour the soup into bowls and swirl the garnish into the soup ~ ENJOY!

*If you don't have a small pumpkin, you can substitute hubbard , butternut, or acorn squash!

Quinoa & Chickpea Soup

I have recently joined the creator of "Booty Camp Fitness", Sammie Kennedy, in her 8 week online challenge. I completed a Booty Camp session in Mt. Albert and had amazing results so since a second session isn't being run, due to my instructor hurting her back (get better Erin!), I decided that this online challenge was just what I needed to give my booty a kick! The challenge consists of completing a 45 mins workout every day and some dietary restrictions (no dairy, no refined sugar, and no or 50% reduction in alcohol...not to mention a big salad daily). I knew that no dairy wouldn't be that huge of a challenge for me, but I didn't realize how difficult it would be to 'kick sugar'...it's in absolutely EVERYTHING! However, I am just watching labels more carefully and making substitutions where necessary.

I created this soup the other day and my family loved it (it was a little spicy for the kids but they ate it)! It's simple to prepare, nutritious, and absolutely delicious!!

QUINOA & CHICKPEA SOUP

Ingredients:

EVOO

4 garlic cloves, finely chopped

1 onion, diced

1 tsp smoked paprika (spicy or regular is fine)

1/2 tsp cayenne pepper

2 tbsp tomato paste

2 whole tomatoes, chopped

4 cups vegetable stock

1 cup organic quinoa (rinsed and drained)

2 tbsp fresh parsley, roughly chopped

1 can chickpeas, rinsed and drained

1 tbsp lemon juice

salt and pepper, to taste

• In a large pot, heat the EVOO over medium high heat. Add the onions and saute until tender. Add garlic, quinoa, paprika and cayenne. Stirring constantly to prevent sticking and burning, cook for 2 mins.
• Add tomato paste, chopped tomatoes, stock, and chickpeas. Bring to a boil and reduce heat to a simmer.
• Simmer for 30 mins. covered, stirring occasionally.
• Add parsley and lemon juice and blend with an immersion blender to desired consistency.
• Taste and add salt and pepper if necessary.
• Serve and ENJOY!

Dal - An Indian Red Lentil Dish

Dal is one of those Indian comfort foods that I could just eat contentedly with a piece of warm garlic naan bread! This is a delicious recipe that incorporates a smoky flavour that really hits the spot!

MURKHA DAL

Ingredients:

1/4 cup butter

2 tsp black mustard seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp grated gingerroot

1 tsp turmeric

2 green chilies, deseeded and finely chopped *wear gloves!!*

1 cup of dried red lentils

4 cups water

1 1 /4 cups coconut milk

1 tsp salt

• Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
• Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
• Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
• Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
• Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
• Serve immediately and ENJOY!!!

Black Beans with Corn and Tomatoes

This is one of those super-easy side dishes that I love not only for it's clean taste and ease of preparation (because I generally have the ingredients at hand), but also because it is so good for you! Tasty and healthy?! You bet!

BLACK BEANS WITH CORN AND TOMATOES

Ingredients:

1 tbsp EVOO

1/2 a yellow onion, finely diced

1 - 28oz can of black beans, drained and rinsed

1 tsp finely chopped green chilis

1 cup chopped tomatoes

1 small can of corn, drained and rinsed

Pinch of salt

Fresh cilantro, roughly chopped

• Heat the oil in a large skillet and add the onion. Saute for approximately 5 minutes (or until the onion is translucent).
• Add the black beans, chilis, tomatoes, cilantro and corn. Simmer 15 minutes over medium heat. If the mixture becomes too dry, you can add a touch of water or fresh lime juice (my personal favourite as it makes the flavour of the chilis and cilantro just pop!) Taste and add salt if required.
• Serve with lime wedges and ENJOY!