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: food blogger
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 […]
I love Sangria during any season. Change up the wine and the fruit and it works for any party, celebration, or night at home.
For these hot summer months, there’s nothing like a cool frosty drink. This Frozen Berry Sangria brings back the nostalgia of snow cones at street festivals with an adult twist.
Whip up a batch of this and pour it in a pitcher for your next backyard barbecue.
For sangrias, I like to use a drier wine because I like to add a couple different juices or pops to it. If I use a sweet wine, it tends to be a little too sweet for some.
Frozen Berry Sangria
- 1 Bottle Rosé Wine
- 1 oz Peach Schnapps
- 1 cup Cranberry Juice
- 1 cup Margarita Mix
- 1 cup Frozen Fruit
- 3-4 trays ice
- 1/2 cup Frozen fruit
- Add the wine, Peach Schnapps, cranberry juice, margarita mix, 1 cup of fruit, and ice into a blender and blend until smoothish
- Pour into a pitcher, or into stemless wine glasses, top with the rest of the frozen fruit and enjoy!
This sangria recipe almost couldn’t be easier. It takes no time to whip up, and you really could just use any combination of wine, fruit, and juices you have on hand. I just love rosé for summer. And also literally any other time.
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 […]