This is a perfect holiday side-dish that'll pair well with the main event. This is a healthy vegetarian, and gluten free option which makes it super versatile for dietary restrictions in the family. This bright colorful dish is a beautiful addition to any holiday table.
Butternut Squash and Brussels Sprouts Salad with Pecans & Cranberries
Roasted Brussels Sprouts:
3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tbsp olive oil
1/4 tsp salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tbsp olive oil
3 tbsp maple syrup
½ tsp ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tbsp maple syrup (optional)
How to roast Brussels Sprouts:
How to roast Butternut Squash:
How to toast pecans:
Recipe from Julia's Album
I've had such good luck with the good food boxes that I've been getting. The recipes always turn out perfect and they're so good looking too. I've never had soba noodles before this and after I tried this recipe, I went out and bought more soba noodles because they have such a distinct flavor. I also went on the hunt for Togarashi spice which proved to be a little bit more difficult to track down. The ingredients in this recipe are so simple that you really get to taste the flavor of everything individually. If you like peanut butter or anything with a little bit of a kick then this recipe is a must try.
Julienne cucumbers and toss with half of the togarashi spice blend.
Mix the noodles with the sauce and eggplant.
Top the noodles with the cucmber to serve.
Roasted Eggplant & Peanut Soba Noodles with Togarashi
2 Garlic cloves
3 tbsp Soy sauce reduced in sodium
1 tbsp Sesame oil
180g Soba noodles
1/4 cup Peanut butter
2 tsp Togarashi spice blend
Salt & pepper
Recipe from Good Food
This recipe is definitely a keeper, so packed full of flavor and surprisingly easy to put together. I used fresh corn, poblano peppers, and multi-colored quinoa but you can always substitute canned corn, regular quinoa, and bell peppers if things are hard to find.
I always like to gather and prep all of the ingredients prior to beginning cooking
The stuffing in this recipe is all vegetarian, although you can add ground beef if you want to be a meaty dish.
Once cooked everything can be loaded into the cleaned, halved peppers and topped with cheese.
Quinoa-Stuffed Poblano Peppers
1 Ear of corn
1 Onion (or shallot), diced
1/2 cup Baby spinach, washed
2 Poblano peppers, halved and de-veined
1 Bunch of cilantro
2 tbsp Panko bread crumbs
1/2 cup Red and white quinoa
1 can (796ml) Diced tomatoes
4 tbsp Oaxaca cheese
1 tbsp Vegetable spice blend
Salt & pepper
This recipe is from Good Food
Grilled Tofu Dragon bowls
1 inch piece of ginger, peeled and minced
2 garlic cloves, crushed
2 Scallions, thinly sliced (keep whites and green tops separated)
1 cup multi-colored carrots, thinly sliced into rounds
1/2 cup snow peas (or sugar snap peas), ends removed, tough string that runs along it removed, and sliced in half
1 tbsp Soy sauce reduced in sodium
1 tbsp Rice vinegar
2 tbsp Tahini
225 g Tofu
1 tbsp Maple syrup
1 tbsp White miso paste
1 cup Red rice
salt and pepper
2 tsp Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
Recipe from Good Food
This is a traditional punjabi vegetarian curry recipe that's made with deep fried gram flour fritters in a yogurt and gram flour sauce, topped with a tempering of cumin and dried red chilies. This recipe is for onion pakoras or fritters but people commonly add fenugreek (methi) or spinach to the pakoras as well. We ate kadhi at home with naan or chappati however a lot of people like to have their kadhi served over rice. I personally love kadhi as is- eaten straight up with a spoon. If you want the fritters to remain crispy then don't add them until serving the kadhi, but if you like them a little on the softer end cook them in the kadhi for a few minutes.
I deep fry the fritters in vegetable oil and then let them drain on a few sheets of paper towel in order to soak up the extra oil.
Before cooking the liquid kadhi mixture a few ingredients have to be sauteed in oil to bring out their aromas, do not brown the onions, only cook them for a few minutes until they begin to soften.
If you want the pakoras to be crispy then add them to the sauce at the end, if you like softer pakoras then cook them in the sauce for 8-10 minutes on low heat.
for the pakoras:
a few cups of oil for deep frying the pakoras
2 medium-sized onions, thinly sliced
1 cup besan (gram flour)
1/2 bunch of fresh coriander (cilantro) coarsly chopped
1/2 to 1 tsp salt (to taste)
1/2 tsp red chili powder
1/2 tsp whole cumin seeds
1/2 tsp coriander powder
1/2 tsp ajwain (carom seeds)
1/2 tsp baking soda
1/4 cup water, add more as needed
for the liquid mixture:
2/3 cup gram flour (besan)
1 tsp salt
1/2 tsp red chlli powder
1/2 tsp turmeric powder
1/2 tsp garam masala (store-bought or home made)
1 1/2 cup full fat yogurt (yogurt that's a bit sour is best)
4 cups water
for the kadhi
2 tbsp oil (mustard oil if you have it)
1 tsp cumin seeds (zeera)
a pinch of asafoetida or hing (optional)
8-10 fenugreek seeds (methi seeds)
1 medium sized onion, chopped
1 tbsp ginger, peeled and chopped
1 tbsp garlic, crushed
2 green chilies, finely chopped
8-10 curry leaves
2 red chilies, broken into pieces
sprinkle of garam masala for serving
This recipeis adapted from Veg Recipes of India
This recipe is a little bit of a life saver for me because I LOVE gnocchi and trying to make fresh gnocchi with potatoes has proven to be super difficult for me at times. I usually end up with a watery mixture to which I have to keep adding flour... as a result, I end up overworking the dough which makes it become rubbery. Enter a recipe for ricotta gnocchi and BAM! Perfectly fluffy, easy to make, super delicious pillows of goodness. Gnocchi works best with a light sauce, this version is made in a burnt butter sage sauce. I have also posted a pomodoro Sauce recipe in the past which can be found here.
Adding a few different herbs and spices to the ricotta cheese gnocchi makes it so much more flavorful than basic gnocchi. I usually work the dough on my counter top, make a well in it, crack the eggs into the well and then beat them with a fork while I start working the flour into the eggs.
Make soft balls of dough, do not overwork the dough because it will become rubbery, stop mixing it as soon as it comes together. I don't own a gnocchi board and other recipes suggested rolling each individual piece on the back of a fork to give it some grooves for the sauce to stick to, but a shortcut method is to use a zig-zagged cutting knife to chop the dough into little bits and voila you just saved yourself a tonne of work and effort.
To cook the gnocchi you have to boil it in some water. As soon as the little pillows float to the top they're ready. While the gnocchi is boiling, I prepare the butter sauce and then add the gnocchi to it and let it cook for a while without mixing it too much so that it crisps up and browns a little.
Once done, sprinkle the gnocchi with some Parmesan and enjoy.
Ricotta Gnocchi in a Burnt Butter Garlic & Sage Sauce
for the gnocchi:
225 grams ricotta cheese
1 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp nutmeg (optional)
1 tsp dried mixed herbs (optional)
for the sage-butter sauce:
1 tbsp olive oil
3-4 tbsp butter
2-3 cloves garlic, crushed
8-10 sage leaves
I love olives, the funny thing is that when I was younger I never used to eat them and then about a decade or so ago I discovered how amazingly they go with just about anything. I love the fancy little jar or bowl of marinated olives that you can get at a lot of restaurants, so I thought to try and make some for myself. These turned out delicious. The best part is that they can be stored in the refrigerator for a month. If I'm short on time I eat them the day that I make them but the longer you let them sit the more flavorful they become.
The recipe calls for a number of aromatic ingredients, the first step is to dry roast the coriander and fennel seeds until they become fragrant before adding in the rest of the ingredients.
1½ lbs mixed olives, drained
¾ cup extra virgin olive oil
½ lemon rind
4 cloves garlic, thinly sliced
2 tsp coriander seeds
1 tsp fennel seeds
½ tsp dried rosemary
½ tsp dried thyme
3 bay leaves, broken into pieces
1 dried red chili, membrane and seeds removed (optional)
Recipe from The Daring Gourmet
This is a nice, healthy and easy breakfast to make. I love hollandaise sauce on my eggs and asparagus but that's a very rich sauce full of tonnes of butter which is ok occasionally but today I opted for something on the healthier side. I like my eggs poached over easy and then I don't miss the sauce.
Asparagus with Poached Egg
1 bunch of asparagus, woody ends removed
Salt & Pepper, to taste
1 tbsp vnegar
Recipe from Taste.com
Paneer is a type of cheese made from curdled milk and it's used in South Asian cooking. There are many different ways to use paneer in curries, this is a recipe for Paneer Jalfrezi. It's a dry curry which goes well served over rice or with some chapati.
1 packet of Paneer (about 400g)
2 tbsp of oil
1 tbsp ginger garlic paste
2 medium sized tomatoes, diced
2 small onions, cube one, dice the other
1 bell pepper, cubed
1 tsp red chilli pepper
1 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp (zeera powder) ground cumin
1/2 tsp (dhaniya powder) ground corriander seeds
Serve with rice or chapati
The flavor of kale is complimented really well by the tartness of the apple along with the sharpness of the cheddar and the wonderful crunch of almonds add another level of texture to this salad. Kale can be tough to digest in large amounts, something that really helps to tenderize the prickly edges is to literally massage the kale with your hands until it gets softer, turns a deeper shade of green, and releases fragrance.
Kale Salad with Apples and Cheddar
4 cups kale
2 tbsp toasted almonds, chopped
1 green apple, diced
1 oz sharp Cheddar cheese, diced
2 tbsp fresh lemon juice
Salt, to taste
1 very small garlic clove, puréed
3 tbsp extra virgin olive oil
2 tbsp Parmesan, grated
Recipe from NY Times
This recipe is from a recipe book from my bookshelf called meals in minutes easy vegetarian. The mushroom broth here makes enough to use for this recipe as well as have some left over to use in other recipes as well. You can enjoy the pilaf as is, I personally I love having mine with some yogurt.
Mushroom, Chickpea & Broccoli Pilaf
2 tbsp olive oil
2 large chopped yellow onions
1 1/2 pounds white button mushrooms (750 g), sliced
4 stalks celery, chopped
1 tsp peppercorns
2.5 L Water
2 1/2 cup mushroom stock
2 tbsp salted butter
1 yellow onion, finely chopped
1 cup Basmati Rice
1 tbsp fresh thyme leaves
1/2 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1 small head broccoli, cut into 1-inch florets
1 cup canned chickpeas
1/2 cup roasted cashews, coarsly chopped
pinch of red pepper flakes
This is a recipe for super creamy smooth hummus that honestly tastes better than the kind you buy at the grocery store. It's really worth the extra time that it takes to skin the chickpeas because it helps give the hummus a smoother texture. There is tahini in this recipe but the original post says that you can leave it out if you want. I personally love the nutty flavor that it gives to the hummus.
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup resh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tspground cumin
Salt to taste
2 to 3 tbspwater
Dash ground paprika, for serving
This recipe is from Inspired Taste
Home made tortillas taste amazing with any type of filling. These ones are made with Masa Harina which is a finely ground corn flour, which is different from corn meal. I found some at a local large chain grocery store. I used a tortillia press but you don't have to have one to flatten the dough, you can use a rolling pin to do the same thing.
I filled these tortillas with scrambled eggs, avocado salsa, and some cheese.
Use some plastic between the sides of the tortilla press to prevent the dough from sticking to it.
Corn Flour Tortillias
2 cups masa harina
1/2 tsp kosher salt
1 1/2 cups hot water (hot tap water is fine)
This recipe is from http://www.thekitchn.com/
Summer for me means loads of time outdoors and plenty of food on the grill. This recipe is all vegetarian for those of you looking for something a little lighter to eat. It was inspired by a restaurant that I love to stop at in Banff when I go out to the mountains. It's so simple yet packed full of nutrients and deliciousness. The dish is very filling in spite of the fact that it's all vegetarian and contains no bread. The asparagus here is completely optional as are any of the other veggies- you can simply substitute in any veggies that you currently have in your refrigerator and still have a mouth wateringly delicious meal.
Grilled Veggies and Halloumi Salad
handful of mixed greens
1 zucchini, cubed
1 eggplant, cubed
1 onion, cubed
1 red bell pepper, cubed
a few spears of asparagus, woody ends removed
2 tsp Italian seasoning
1 tbsp olive oil
1/2 inch thick slice of halloumi (I used herbed halloumi)
I love potatoes...and not until a couple of years ago did I realize that there was such a thing as potato soup. I also love garlic so naturally the two combined are just magic in my mouth.
Roasted Garlic Potato Soup
For the Roasted Garlic:
1 bulb of Garlic
1 tablespoon Olive Oil
3 dashes Smoked Paprika
For the Potato Soup:
3 tablespoons Butter
1 cup chopped Onion (white or yellow onion)
4 Russet Potatoes (medium size)
2 tablespoons Flour
2 cups Chicken Broth
½ cup Milk
¼ teaspoon Salt (or salt to taste)
½ teaspoon ground Black Pepper
½ cup grated or chopped Swiss Cheese
2 Green Onions – chopped (for garnish)
For the Crispy Onion Topping (optional):
¼ of a whole Onion
1 tablespoon Flour
¼ cup Canola Oil
For the Roasted Garlic:
I got this garlic-potato soup recipe from: http://www.couponclippingcook.com/roasted-garlic-potato-so…/
Asparagus & Egg Pastries
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
salt and pepper to taste
This is a delicious little canapé recipe made on crostinis isn't a recipe so much as a method of putting a few simple ingredients together into delicious little bite sized morsels. They're super simple to put together and they pack a bunch of flavor into miniature open sandwiches.
Start by spreading some butter over the sliced pieces of crostini and then topping it with basil pesto.
A few more toppings finishes these off.
Crostini, thinly sliced
butter, at room temperature
soft buffalo mozarella, thinly sliced
fresh basil leaves
roma tomatoes, thinly sliced
This great little snack is packed full of both fiber & protein and you wouldn't even know that it's healthy because it tastes like a little PB & chocolate ball. These healthy snacks keep well for a week or so in the refrigerator and they're great to have on hand as a go-to option as opposed to having something unhealthy (like cookies in my case).
Peanut Butter and Chocolate Protein Balls
1/2 cup natural peanut butter or almond butter
1/4 cup coconut palm syrup (honey also works)
1 tsp vanilla extract
1/3 cup protein powder (I used chocolate protein powder)
1/3 cup flaxseed meal
1/3 cup unsweetened shredded coconut
1/2 cup rolled oats
1 tbsp mini chocolate chips
1 tbsp chia seeds
Recipe from Ambitious Kitchen
This raw kale salad is made with kale, cilantro, avocado and cranberries then dressed in honey, lime and jalapeño dressing.
Kale, Clementine, and Feta Salad
For the Salad
1 bunch kale
1 avocado, diced
handful of dried cranberries
4 clementines, peeled and sliced into rounds or small strips
Handful fresh cilantro, chopped
⅓ cup crumbled feta
¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds
For the Dressing
3 tbspfresh lime juice (about 2 small limes)
3 bsp olive oil
1 medium jalapeño, membranes and seeds removed, finely chopped
2tsp honey (or agave nectar)
1 tspDijon mustard
¼ tspchili powder
⅛ tspfine grain sea salt
This recipe is adapted from the Blog Cookie and Kate
This is a simple side dish, which can be prepared even more quickly if you use a mandolin to slice the potatoes. I added some chili flakes to each layer to give the potatoes a little kick. The chili is completely optional. The potatoes taste great served with sour cream or any other sauce/condiment of choice.
Slice the potatoes and the sweet potatoes.
Add a layer of the sweet potatoes topped with salt, pepper, butter, parmesan and a pinch of chili flakes.
Repeat the layers until you've used up all the potatoes. Cover with foil and bake at 350 for 35-40 minutes.
Sweet Potato-Potato Bake
1 large sweet potato, thinly sliced
2 red potatoes, thinly sliced
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/4 tsp chili flakes
1/2 cup grated Parmesan
2-3 tbsp butter
Cheese and Mustard Scones
4 tbsp cold butter, cut into small pieces (plus extra for greasing)
1 1/2 cups self rising flour, plus extra for dusting
1 tsp baking powder
pinch of salt
1 1/2 cups grated sharp cheddar cheese
1 tsp mustard powder
2/3 cup milk, plus extra for brushing
Happy New Year! What better way to kick off the new year than with a green smoothie that's obviously healthy for you but it's delicious as well. You can add in some flax, hemp, or chia seeds for a boost of extra healthy goodness and it won't impact the taste.
Snickerdoodle Green Smoothie
1 handful of spinach
1/2 of an avocado
1/4 cup unsweetened almond milk
1/2 tsp vanilla
1/4 tsp cinnamon
Place all the ingredients in a blender. Blend until smooth and have it right away.
Soup is a nice cozy way to get some of your veggies in for the day and warm up from that freezing cold weather outside. This recipe is quick and simple with just a few ingredients and it lasts for about a week in the refrigerator (it also freezes really well). You can use any sort of broth you like. I used chicken broth but by using vegetable stock you can easily make this a vegetarian recipe.
Roasted Butternut Squash Soup
1 medium butternut squash
1 tsp cumin seeds
2 tsp red pepper flakes
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp butter
1 medium onion
2 cloves garlic
4 cups vegetable or chicken stock
3 tablespoons milk
This sauce is packed full of flavor from thanks to the fresh herbs. Optionally, you can add some veggies into this simple sauce if you like. I ended up adding a bit of zucchini because that's my favorite veggie with pasta. You can use store bought or home made gnocchi for this dish but I highly recommend using fresh herbs over the dried ones.
Bring out the flavors from the herbs in some oil.
Mix in the sauce and cheese.
Gnocchi in Pomodoro Sauce
¼ cup extra virgin olive oil
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
1 28 ounce can tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream (optional)
1 16-ounce package potato gnocchi
8 ounces cherry size mozzarella balls, cut in half
½ cup freshly grated Parmesan cheese
Garnish with additional basil leaves and serve immediately.
Recipe from Foodie Crush
This is a simple, classic recipe with only 3 toppings which give it a delicate but rich taste. It's a good idea to use a fine quality sauce (preferably home made) and real Parmesan, as well as buffalo milk mozzarella cheese on this because it makes all the difference when it comes to flavor.
I don't have a pizza peel so I use this wooden board instead, slightly dusted with semolina. I topped the pizza with sauce, freshly grated Parmesan and torn bits of buffalo milk mozzarella.
Pizza dough (recipe can be found here and it makes 4 small thin crust individual pizzas))
Good quality pizza sauce (1 cup)
Dried Oregano (1 tsp)
Parmesan Cheese freshly grated/shaved
Buffalo milk Mozzarella
Fresh Basil Leaves
Olive oil (as garnish)
semolina or cornmeal for the stone
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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