Mini M&M Chocolate Chip Cookies I couldn’t resist picking up some mini m&m’s at the bulk food store, and thought that cookies would be the best vehicle for them. I used the chocolate chip cookie recipe from the Joy of Cooking. I replaced half of […]
Tag: easy recipes
Aloo Matar In an effort to make some more meat-free, filling dinners, I thought I would try out this Aloo Matar recipe from Vegan Richa. I loved the idea of a thick, potato based curry. It definitely took me longer than 30 minutes. Most recipes […]
Tacos Al Pastor
Pork was on sale, so we thought we’d make tacos. Not just tacos, but my favourite kind of tacos – Al Pastor. I love pineapple on anything and everything. I was going to just cook the meat in a slow cooker. Ethan wanted to try out a sort of spit method, closer to the traditional cook of the meat. He was inspired by this video by Tasty. We really loved cooking the meat this way. It was really, really tasty. We’d like to try this method with Shawarma too.
Barbecue Grilled Chicken, Sweet Potato Fries, and Fiddleheads
With the warm weather, we’ve been trying to use the barbecue a bit more. For the chicken, we just grilled it with a little bit of store-bought barbecue sauce, and slapped on some more after it was cooked. The sweet potato fries were homemade, but they could have been a lot crispier. I had never tried fiddleheads before, but they came in a produce box. First, I steamed them. Then sauteed in butter and minced garlic.
Strawberry Banana Jam
I had strawberries. I had bananas. Then saw this post on Instagram, and thought that maybe I should make jam. I had never made jam before. This recipe doesn’t call for pectin, so it’s not as firm as a normal jam. I think I may have overcooked it a bit? I don’t know. It was a delicious jam, and I hadn’t had a jam like it before.
Buffalo Wing Dip
I looooove Buffalo wing dip. Really, I love anything Buffalo wing inspired. Living in close proximity to Buffalo, I think it’s in my blood. This dip is super easy to make. I put two chicken breasts in the slow cooker with some vegetable stock, Frank’s Buffalo Sauce, and a little bit of butter. If you don’t have the Frank’s Buffalo, regular Frank’s and more butter will do the trick.
For the dip, I added a couple scoops of the chicken in with a brick of cream cheese, about a cup of plain greek yogurt, some more Buffalo sauce, and shredded cheese. I mixed this around until incorporated, then put in a few French onion soup bowls, topped with cheese, and cooked in the oven for about 20 minutes on 425. We usually have the dip with nachos, but my friend Toni introduced me to using cucumber as a vehicle for this dip and I love it. We also toasted some naan bread from the freezer.
I have v much been loving ‘sauceless’ pastas lately. Really there is just a lot of olive oil, garlic and cheese that comes together to make the sauce with help from the pasta water. I was inspired by this Well Plated recipe. I didn’t one pot it, so I didn’t use the chicken stock and made it a vegetarian recipe. You could easily omit the cheese and make it a vegan recipe. My favourite part was the toasted bread crumbs. I’m going to throw those on top of pasta more often.
I was going to make Ricotta Banana pancakes one Sunday morning, but the ricotta didn’t seem too fresh so I stuck to just bananas. I followed this recipe. They were tasty, and crispy, but fluffy on the inside. They were also very banana-y.
Buffalo Chicken Salad
The reason I love doing the Buffalo chicken in the slow cooker is that I can make a bunch and use it for a couple meals. We also used Buffalo chicken in quesadillas. For the salad, I used two kinds of lettuce that came in our produce box, topped it with chopped carrot and cucumber. I then sprinkled on the chicken. Okay, I heaped on the chicken. For dressing, I used blue cheese along with some more Buffalo sauce.
We had so many apples. All from produce boxes. I thought maybe I should do something with them. First, I made this 3-ingredient, sugar-free apple sauce. Then, I made some really delicious apple muffins. Ethan doesn’t particularly like apple and cinnamon together (crazy I know), so I wanted to find a recipe that wasn’t cinnamon heavy. I loved the way these muffins turned out and I would absolutely make them again. Find the recipe here.
Homemade Burgers, Corn with Barbecue Butter, and Buffalo Cauliflower
The burgers were homemade – nothing too special. I used a pound of ground beef with egg, Worcestershire sauce, onion, garlic, bread crumbs and milk. I topped them with cheese slices, onions, barbecue sauce and mayo. For the corn, I was inspired to try something a little different by my latest copy of Food Network Magazine. I melted some unsalted butter in a pan, stirred in some barbecue sauce and minced garlic. Put in a little salt and painted it on the corn. Then topped it with some chives. Ethan made some buffalo cauliflower using this recipe.
Portobello Burger and Greek Pasta Salad
We also got portobellos in our produce box (that was some good value, my friends!) They were grilled on the barbecue for a few minutes. I topped mine with provolone, ricotta, roasted red peppers, and balsamic glaze. These were delicious. For the pasta salad, it was just mixed in Greek dressing with some chopped onions and chives.
We had bought some mint for mojitos (delicious, btw). So while I was flipping through my copy of Craft Cocktails and found this recipe to use up some more mint. We had everything but the crushed ice, which turned out to be a pretty vital aspect. I had never had a mint julep before, and I believe that they are closer to a snow cone than I was able to make. Get the recipe here.
Vegan Carrot Coconut Soup
We ended up with a lot of carrots in a farm box we picked up, so I thought a carrot soup was in order. It was a very filling soup that has a lot of room to put a spin on it. I think you could add curry powder, or chili flakes to give it more of an oomph.
Cinnamon Roll Cake
Ethan came home from work one day with a sparkle in his eye and a recipe on his phone that a co-worker texted to him. I wish I knew where the actual recipe was from but it was literally just a screen shot of something. It was delicious and wonderful and it’s going to be in our regular dessert rotation.
I’ve been trying (lol) to eat decently, and start some mornings off with a smoothie. I always use a banana base, and then just add stuff in based on what I have. This week I have been using banana, frozen mango, frozen strawberries, milk, and greek yogurt.
Surf and Turf with a Wedge Salad
On the one warm day we’ve had this month, we turned on the barbecue. We grilled some nice little steaks. Then using aluminium foil boats, I cooked the shrimp and corn (in separate boats.) For the shrimp, I threw in some butter, cajun seasoning, and garlic. For the corn I used frozen corn with some butter and Everything but the Elote Seasoning from Trader Joe’s.
Roasted Pepper and Tomato Soup
My favourite way to use up things in my fridge is to roast them and make a soup. We had ordered a CSA from a local farm, so there was a lot of extra veg kicking around. The soup I made is not too different from this one here, the only difference really is that I added in an orange pepper, used vegetable stock, and topped the soup off with chives.
Thai Chicken Lettuce Wraps
We had sweet chili sauce. We had chicken. We had lettuce. Why not try some lettuce wraps. I’ve never had lettuce wraps before, but I was looking forward to this dinner. We made the chicken in the slow cooker, and I pickled some carrots and cucumber (recipe here), and topped all of that with the sauce.
So the pickled veg was great, but I hated the rest of it. I think I should have fried the chicken a little bit after taking it out of the slow cooker for a little more crisp. I just didn’t really like the hot chicken with the cold lettuce and pickles.
Grilled Ham and Scallop Potatoes
We had a ham in the freezer that we thought we should use up. An idea struck me that we should cut it and grill it. It was great!! I can’t have ham without scalloped potatoes so Ethan whipped some up, roux and all.
Homemade Strawberry Milkshake
I have been craving a strawberry milkshake for a while now, and we just happened to have some ice cream on hand. We blended about 5 or 6 scoops of ice cream with about a cup of fresh and frozen strawberries, and just adding milk as we went to blend. I had to top it off with a bit of whipped cream.
Blackened Chicken and Arroz con Frijoles y Maíz
Since we won’t be going on vacation for a while, we thought we would make a dinner that reminded us of it. For the chicken I coated it in a homemade blackening seasoning (similar recipe here), seared it on the stove top, and then finished it in the oven. For the rice, we made it with some water and vegetable stock, and then stirred in a small can of salsa, and added in the beans and corn.
My Mom’s Banana Bread
We had some excess bananas living on the kitchen counter, so I thought it would be the perfect time to finally make my mother’s banana bread. It came out perfectly and can’t wait to make it again with anther set of bananas living on the counter. Get the recipe here.
In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away. This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients […]
Shakshuka I love making Shakshuka. I make it for any brunch I’m hosting, and often for dinner when we’re not sure what else to make. It’s easy, tasty, and decently inexpensive. For mine, I used a jar of tomato sauce (but obviously feel free to […]