I love kale. As far as ‘super foods’ go, this one is pretty darn awesome. It’s great in pasta sauces, it’s great sautéed with garlic, but my current favourite is kale all by itself (well, almost) and baked. Three ingredients, 20 minutes……come on friends…..it doesn’t get much easier than that. :)
- 2 bunches of kale
- 1 Tbsp extra virgin olive oil
- Seasoned Salt (to flavor)
Preheat oven to 350 degrees. Rinse kale leaves and dry in a salad spinner. Cut kale leaves from the stem and place on a baking sheet. Sprinkle with olive oil and seasoned salt and toss to cover the leaves. Bake for 20 minutes until leaves crisp up. Enjoy!! :)
My sister-in-law and her boyfriend wanted to pop by and visit Nugget this week, so I decided to experiment on them with a new slow cooker recipe. Thankfully it turned out amazingly. :) Despite having so few ingredients, it certainly didn’t lack flavour. The recipe I used was adapted from the Kraft website, however I substituted my beautiful friend Cindy’s recipe for taco seasoning in place of the Taco Bell seasoning. Did I mention that it was amazing?!?!?!
Happy Thursday Friends!
I have really been trying to search for healthy snacks for Nugget and I. As easy as store-bought snacks are, I am also aware that many contain yucky preservatives, which end up defeating the whole ‘healthy snack’ purpose. Confession time: I really don’t like broccoli. I like it baked in my mom’s broccoli casserole, but other than that, I’m really not a huge fan. So….inspired by the combo of broccoli and cheese, I came across a recipe which I then tweaked to make it my own. These healthy treats are not only delicious, but filling too.
- 2 crowns of broccoli
- 3 eggs
- 1 cup of whole grain or whole wheat bread crumbs (I made mine by toasting 3 slices of whole grain toast and blending in a food processor)
- 1-1/2 cups of grated fat-free cheddar cheese
- salt & pepper to taste
Preheat oven to 375 degrees. Cut up broccoli into floret-sized pieces and steam or cook until tender. In a bowl, combine broccoli, eggs, breadcrumbs, cheese and salt & pepper. Mix well. Form into 2″ patties. Place on a parchment covered baking sheet and bake for 15 meetings, flip and bake for an additional 15 minutes. Serve immediately! :)
Stay warm and safe friends!
I was supposed to have a sushi date with a friend this week that sadly needed to be rescheduled. To appease my craving for california rolls, I whipped up this little gem for dinner. The best part? Nugget was a huge fan of the ingredients (so long as they were served to him separately) so he got a healthy dose of veggies too! :)
- ready-to-eat mixed greens (I used half spinach, half field greens)
- 1/2 an avocado, diced
- 1/2 english cucumber, diced
- large carrot, shaved into thin slices (I use a vegetable peeler to do this)
- 2 green onions, diced
- 1 sheet of nori (seaweed) cut into thin strips
- 2 cups of imitation crab (pollock) chunks
- 1 Tbsp mayonnaise
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1 Tsp soy sauce
- 1 Tbsp rice wine vinegar
- Pepper to taste
In a food processor, chop the imitation crab chunks until finely diced. Move diced crab to a separate bowl. Add mayonnaise to the crab and mix well. Flavor with pepper to taste and set aside. Combine mixed greens, avocado, cucumber, carrot shavings, green onions & nori into a large bowl. Top with crab mixture and sprinkle sesame seeds on top. In a separate bowl, mix sesame oil, soy sauce & rice wine vinegar. Add dressing to salad and toss. Serve immediately. Enjoy! :)
Makes 1 large meal salad or 2 side salads.
This week is all about my beloved slow cooker. It’s getting chilly out again this week, so I couldn’t resist the idea of coming home to hot meals after a long day at work.
The first recipe I decided to make this week was a favourite of mine that my mom used to make: lazy cabbage rolls. This delicious casserole dish tastes like the real deal but without all the work of rolling individual cabbage rolls. Heck….it all goes down the same so why put in all that work I ask?!? ;)
Inspired by a number of recipes I found online, this is the version that I ended up making. I hope you all like this as much as I do….mmmm………:)
- 1lb ground turkey
- 1 head of green cabbage, diced
- 1 white onion, diced
- 2 fresh tomatoes, diced
- 1 green pepper, diced
- 2 cups of brown rice
- 2 small cans of tomato soup
- 1-15 ounce can of stewed tomatoes
- 1/4 cup of ketchup
- 1 Tbsp worcestershire sauce
- 1 Tbsp dried mustard
- 1 Tbsp of diced garlic (approximately 3 cloves)
- salt & pepper to taste
In a large frying pan, cook turkey until cooked through. Remove turkey from heat and set aside. In the bottom of your slow cooker, add half of the head of diced cabbage, followed by diced onion, turkey, fresh tomatoes, green pepper and then uncooked brown rice. In a small bowl, mix together tomato soup, stewed tomatoes, ketchup, worcestershire sauce, dried mustard, diced garlic and salt & pepper. Add this mixture to slow cooker. Top with the remaining diced cabbage. Cook on high for 4 hours or low for 8 hours. Serve immediately.
Stay warm Friends!
I would like to take full-credit for the weather we have been currently experiencing because I have been BBQ-ing like a fiend lately and I think Winter has finally thrown in the proverbial towel (atleast for now). :)
This chicken recipe is a combination of a few different recipes that I have
made eaten over the years and it meets all three Nugget Culinary Criteria: 1) quick to make; 2) contains some kind of fruit; and, 3) involves his Mommy being at the BBQ which means he can laugh at me through the window.
If you feel like joining my ‘early start on spring’ club this week, give this recipe a try!
For the BBQ Chicken
- 6-8 boneless, skinless chicken thighs (you can make this recipe with chicken breast cut into chunks if you’d prefer)
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1 Tbsp garlic
- 2 Tsp soy sauce
For the Peanut Sauce
- 1/2 cup peanut butter (I used Kraft Natural)
- 1/2 cup mango salsa (I used Newman’s Mango Salsa, but any salsa would work!)
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp grated fresh ginger*
- 1/2 Tbsp sesame oil
- 1/2 Tbsp diced garlic
- A bunch of cilantro (you can omit this if you are a cilantro-phobe)
*Tip: Store your fresh ginger in the freezer so that it grates quite easily. :)
Starting with the BBQ chicken, set your grill temperature to med-high heat. In a small bowl, mix together the olive oil, sesame oil, garlic, soy sauce and pepper. Rub this mixture over your chicken pieces until coated. Place the chicken pieces on the grill until cooked through, flipping occasionally. While the chicken is on the grill, mix together the first seven (7) peanut sauce ingredients and place over med-high heat in a sauce pan. Stir constantly until the sauce thins out with the heat. You may wish to add some water to the sauce if you prefer a thinner consistency. Once heated, remove from heat. Back at the BBQ, I like to turn the heat up to full to char the chicken a smidge to create a crispy outer layer. Once cooked to desired point, remove the chicken from the heat and serve covered with peanut sauce and cilantro to top.
I served my chicken over rice, but you can serve it with any side that your heart desires!
Happy BBQ-ing Friends!!!
Last week I was still getting over the flu bugs (yes – I said bugS plural) when our weather took a turn into the minus 30 degree range. Needless to say, I was not looking forward to slaving away over a stove when I got home after work but Subway was just not the comfort food my body needed.
To combat the cold and the bugs, I whipped up a batch of hearty borscht in my beloved slowcooker using fresh dill, purple potatoes and locally grown beets. I like to think of my slowcooker as a my own little personal chef. My ceramic BFF has the house smelling like a hot, home cooked meal when I get home from work which, after a hectic day, is pretty darned comforting.
I love chunky soups and stews, so I didn’t chop the veggies as finely as suggested. Because of that, I would suggest boiling it a bit longer at the end as some of my beets were just bordering on fully-cooked. Instead of sour cream, I used plain yoghurt which keeps the fat down and I added a bit of garlic powder mix to kick start the flavor.
This recipe made a lot, so I’ll be freezing individual portion sizes and adding them to my freezer inventory. :)
Happy Slow Cooking Friends! :)
My amazing sister-in-law spent the day at my house baking up the most delicious cookies for her equally amazing boyfriend. It was her BF’s birthday yesterday, hence the fact that I had to hold off on posting these bad boys until she had a chance to surprise him with this twist on his favorite candy – Reese’s Peanut Butter cups.
Because she is so great, she even made a few extra for me. Ummm….yes please!!!! These are awesome. And huge! And awesome!!!!!
Here is a link to the recipe for the peanut butter cup stuffed chocolate cookies. Karlynn is an Edmonton (yeah Canada!!!) based mom who has the most insanely delicious cookie recipes up on her blog.
I am terribly sorry if I ruined anyone’s New Year’s resolution with this one….but come one….it’s almost February….aren’t we done with that nonsense already?!? ;)
I know that this is pretty-much the opposite of meatless Monday, but I made this recipe this weekend and it’s too good to not share.
My parents bought me a tagine this year for Christmas and since then every dish I have made in it has turned out spectacularly. These little meatballs were kind of a last minute decision on Friday night, but were the best decision I made all weekend. :)
The recipe is here. I added a bit more smoked paprika, omitted the spicy components to keep it Nugget friendly and skipped the eggs all together. Additionally, I threw in a smidge of Moroccan seasoning to add a hint more flavour. All in all, the verdict was………….
Delicious!!! :) I served it with toasted sourdough bread which was spread with garlic butter. Mmmmmmmmmmmm….eatball!!!
Happy Monday friends.
Friends! I have to apologize for the lack of posting yesterday. This past week has been miserable at my house between two bouts of the flu from me and one from Nugget. Whenever I am sick like this I always revert back to my childhood and the tea that my dad (who we fondly refer to as ‘The Donald’) used to make me to fight off whatever bug it was that I was battling. Now before you all panic, it was late in my teens that my dad introduced the ‘rum aspect’ to this tea. ;) I’ve spruced it up by adding the ginger tea to this traditional ‘brew’. So here it is – The Donald’s Cold and Flu Remedy Tea:
The Donald’s Cold & Flu Remedy Tea
- Lemon Ginger Tea (or whatever herbal tea you fancy)
- 2 Tbsps of honey
- 3 Tbsps of lemon juice
- 1 ounce of rum (omit if you are making this for a youngster)
Brew tea to desired strength. Add honey, lemon, juice and rum. Stir well until honey is dissolved. Drink immediately while it’s piping hot!
The lemon gives you a dose of vitamin C, the honey soothes your throat, the ginger comforts an upset tummy, and the rum…..well, it takes away the aches and pains. ;)
Have a safe, healthy and fantastic weekend!