Tag Archives: Recipe

Chickpea Salad

Had some left over peppers in the fridge so I opened up a can of chickpeas and threw this salad together in a jiffy. Refrigerate overnight with the dressing, enhances the flavour and provides a satisfying lunch the next day.

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Salad

  • 1 can chick peas
  • 1/2 cup  lima beans
  • 1/2 cup corn kernals
  • 1 tomato, diced
  • 1/2 cucumber, chopped
  • 1/4 red, orange, yellow and/or green pepper (or any combination)

Dressing

  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil

Instructions

  1. Combine salad ingredients in a large bowl
  2. Combine salad dressing ingredients in a small dish, stir until well combined and toss on salad
  3. If refrigerating overnight, omit tomatoes as they will get a little soggy
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Chicken Enchiladas from Scratch

This recipe may seem a bit time consuming, but it’s worth the wait! Everything from the sauce to the shells are made from scratch. It’s actually from a friend who coached me through my first attempt while nursing a leg injury at the cabin. To make it more time-efficient, you could prepare the chicken the night before. Goes great with a dollop of sour cream, guacamole or a side salad.

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Makes: 10 enchiladas          Prep Time: 40 minutes          Ready In: 1 hour

Ingredients:

Chicken

  • 5 small chicken breasts
  • salt & pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 4 1/2 cups shredded Tex-Mex cheese

Sauce

  • 1-2 tbsp olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 red pepper, chopped
  • 1 tsp chili powder
  • 1 bay leaf
  • 28 oz can of diced tomatoes
  • 1 cup chicken broth

Tortillas

  • 2 cups flour
  • 1 cup corn meal
  • 3 cups water
  • 2 eggs

Directions:

Chicken

  1. Place chicken breasts in water with spices
  2. Bring to a boil, reduce heat & cook for 20 minutes
  3. After 20 minutes, remove chicken and place in a freezer friendly dish to cool
  4. Once the sauce and shells are ready, remove chicken from freezer, and shred
  5. Toss the shredded chicken and cheese in a large bowl until combined

Sauce

  1. Meanwhile heat oil in a large cast iron fry pan
  2. Saute garlic, onion and pepper for 3-5 minutes, until soft
  3. Add spices and saute for another minute
  4. Add remaining ingredients and bring to a boil
  5. Reduce heat and simmer
  6. Depending on the consistency you prefer, you can use an immersion blender to blend the sauce a little, or use as is

*At this point, pre-heat the oven to 350 degrees.

Tortilla

  1. Combine ingredients in a large bowl and mix by hand
  2. Heat large fry pan with oil
  3. With one hand on the pan’s handle, ladle approximately 3/4 cup of the batter onto the pan working quickly to move the pan to ensure the entire bottom is evenly covered with the batter
  4. Cook for 2 minutes, flip and cook the other side for another 2 minutes
  5. Let cool on a wire rack for the time it takes to cook the next shell, and transfer to a plate or tray

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Assembly

  1. Spread about half the sauce on the bottom of a casserole dish (I used the rectangular 9×13)
  2. On a counter top fill each shell with approximately 1/3 cup chicken/cheese mixture
  3. Place in dish
  4. Top with sauce and 1/2 cup remaining cheese
  5. Bake at 350 for 20 minutes

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Crunchy Thai-Peanut Salad

A perfect salad for summer this refreshingly light and crisp salad is a perfect BBQ side or makes a great lunch on its own.

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Ingredients

Salad:

  • 3 cups shredded cabbage
  • 1 cup shredded red cabbage
  • 1 cup grated cabbage
  • 1/3 cup chopped red pepper
  • 1/3 cup chopped yellow pepper
  • 1/3 cup chopped orange pepper
  • 1 cup edamame beans
  • 1 cup chopped mushrooms
  • 1/4 cup sesame seeds

Dressing:

  • 1/4 cup natural peanut butter (I prefer crunchy)
  • 2 tbsp vinegar
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 cloves of garlic
  • 1 tsp grated ginger root

Directions:

  1. Combine the ingredients for the dressing and stir until well combined. To sweeten, add a couple tsp of sugar, for more kick, add 1/4 tsp crushed red pepper flakes. Refrigerate.
  2. Combine the vegetables in a large bowl
  3. When ready to eat, toss salad and dressing and top with sesame seeds

Apple Pie from Scratch

There’s nothing better than a homemade apple pie, heated up and topped with vanilla ice cream. Having long ago made the switch from white bread, I decided to experiment to create a more wholesome tasting pie crust.

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Ingredients

Pie Crust

  • 1 1/2 cups of flour
  • 1 cup multi-grain flour
  • 1 tsp salt
  • 1 cup butter
  • 6 tbsp ice water
  • 1 egg white
  • 1 tbsp water
  • sugar and cinnamon to sprinkle

Apple Pie Filling

  • 8 cups of diced apple
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

Directions

Pie Crust

  1. In a large bowl, combine flours and salt
  2. Remove butter from fridge, and cut into roughly 1 inch cubes
  3. Place 3 or 4 ice cubes in a measuring cup and fill with cold water
  4. Using your hands, crumble butter and flour mixture together until the mixture contains butter no larger than peas
  5. Now, add 6 tbsp of the iced water to the mixture
  6. Using a fork, combine until the dough holds together. You may need to add another tbsp or two of water if the mixture is still crumbly
  7. Remove the ball of dough from the bowl and separate into two smaller balls.
  8. Wrap in saran wrap and refrigerate for 30 minutes
  9. Now, prep the pie filling

Pie Filling

  1. Peel and slice apples
  2. Combine apples with remaining ingredients in a large bowl

Assembly

  1. Preheat oven to 450 degrees celsius
  2. Lightly flour your work space and place one of the dough balls in the centre
  3. Using a roller, gently spread the dough to  a diameter of 12-13 inches, working from the centre outwards
  4. If the dough cracks, let the dough warm up a little before continuing. If the roller is sticking, sprinkle additional four on top of the dough and on your roller
  5. Transfer the dough to a 9 inch pie pan, trimming any excess dough from the edges
  6. Now, add the pie filling
  7. Repeat steps 1-3 and transfer the top crust to the top of the pie
  8. Press the edges together and fold the excess up and over, creating a thick pie crust
  9. Using a fork, crimp the edges
  10. Combine egg white and water in a small bowl
  11. Brush the pie crust, and create a couple of vents into the crust using a sharp knife and a fork
  12. Sprinkle with a light dusting of sugar, cinnamon or both, if desired
  13. Place pie on bottom rack and bake for 20 minutes
  14. Reduce heat to 350, move pie to middle rack and bake for an additional 30-40 minutes, until the top is a golden brown
  15. Place pie on wire racks and allow to cool for 4 hours

Strawberry Banana Overnight Oats

Whip up this delicious blend of fruits for sweet, satisfying breakfast treat!

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Serves: 2           Prep Time: 5 minutes           Ready In: Overnight

Ingredients:

  • 1/2 cup large-flake oats
  • 2 tbsp chia seeds
  • 1/2 cup greek yogurt
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 banana, sliced
  • strawberries, to taste

Directions:

  1. Combine all ingredients, except strawberries in an extra large mason jar. Stir until combined, cover and refrigerate overnight.
  2. Serve with sliced strawberries.

Antipasto Pizza

I had a small jar of homemade antipasto given to me from a family member. Not knowing what it was, I opened the jar, and had a taste. I looked around the kitchen wondering how I could use it, and came up with this delicious light supper idea.

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Serves: 1           Prep Time: 10 minutes           Ready In: 20 minutes

Ingredients:

  • 1 flatbread or pita shell
  • 1-2 tbsp of antipasto
  • 6-12 sun-dried tomatoes
  • 1 cup of spinach
  • 1/4 cup feta cheese
  • 2 slices of bacon, optional

Directions:

  1. Preheat oven to 350
  2. Cook bacon, set aside to cool and crumble
  3. Sautee spinach for 2-5 minutes in a cast iron fry pan
  4. Spread anitpasto over flatbread, top with spinach, tomatoes, cheese and crumbled bacon
  5. Bake for 10 minutes

Sweet & Sour Moose Stir-Fry

With a ton of peppers in my fridge and a bottle of moose in the cupboard, today I quickly whipped up a stir-fry with homemade sweet and sour sauce. Quick, easy and an excellent source of lean protein.

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Serves: 4          Prep Time: 10 minutes          Ready In: 30 minutes

Sweet & Sour Sauce:

  • 1/2 cup brown sugar
  • 2 tbsp ketchup
  • 2 tbsp vinegar
  • 1 small can of pineapple (with juice), or 1/4 cup pineapple sauce
  • 1 tbsp soy sauce
  • 1 tbsp corn starch

Combine all ingredients, except corn starch over medium heat. When it starts to boil, reduce heat, add corn starch, stir until combined and let thicken over low heat. Begin prepping veggies.

Stir Fry:

  • 2 tbsp of olive oil
  • 1 small onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 orange pepper
  • 1/2 shredded cabbage
  • 1 cup of shredded carrot
  • 1 large bottle of moose
  1. Heat oil in a large skillet.
  2. Add veggies and saute until desired softness
  3. Add moose, sauce, cover and let simmer on low for approximately 5 minutes
  4. Serve over a bed of rice of choice.

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