Category Archives: Uncategorized

How to: Cook Seasonally – Shaved Asparagus Pizza

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While perusing my local vegetable market in search of inspiration for dinner this week, I did a double take when I spotted a new ‘Product of Ontario’ sign.

It was perched atop a big carton of fat, fresh asparagus.

I actually “EEEEE”d and clapped with delight.  The guy looking trough the leeks next to me quietly side stepped away.

Asparagus Pizza - slice

Now, I realize in my last post I mentioned there’s nothing like firing up the bbq to kick off warm weather season.

I’m sorry. I lied.
Asparagus Pizza - raw asparagus

Come spring, there’s nothing like getting your fill of local asparagus.

Asparagus Pizza -shavingFresh asparagus will be bright green with tightly closed and compact tips.  It can be eaten cooked as well as raw if it’s sliced or shaved finely, like in our Asparagus and Zucchini Salad.
Asparagus Pizza -shavings Finding fat asparagus is your best bet if you’re planning on shaving it.Asparagus Pizza - doughPizza and asparagus? You betcha. You can be ambitious and make your own pizza dough, or purchase pre-made dough or crust for an ultra quick appetizer or meal.Asparagus Pizza - dough with cheeseThis ‘white pizza’ doesn’t even call for sauce.  One less step to delicious town.
Asparagus Pizza - before oven

I would love to hear what your favourite unconventional pizza toppings are.

Erin

Shaved Asparagus Pizza

Print recipe
Serves 4-6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Website Adapted from the blog Crumb - by Isabelle Boucher

Ingredients

  • 1/2lb asparagus (about 5 thick stalks)
  • 1 tablespoon extra virgin olive oil (divided)
  • 1/2 teaspoon salt (divided)
  • 150g ricotta cheese (about 3/4 cups)
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon fresh chives (minced)
  • 8 basil leaves (about 2 Tbsp of finely chopped leaves)
  • freshly ground black pepper (to taste)
  • 500 gram package of fresh pizza dough (or homemade dough rolled and stretched to make a 12-14 inch crust)

Directions

1. Preheat oven to 500 degrees F, with a pizza stone or a baking sheet in the oven while preheating.
2. Holding the asparagus by the thick, woody end use a vegetable peeler to shave each spear into 1/8" shavings. Toss with 1 tsp olive oil and 1/4 tsp of salt and set aside
3. Combine ricotto cheese, parmesan cheese, chives, basil and 1/4 tsp salt and pepper to taste in a small bowl.
4. Place rolled/stretched dough on the back of a lightly floured baking sheet (this allows for easy transfer of the raw pizza on to the hot preheated stone/baking sheet). Brush remaining 2 tsp of olive oil over surface of uncooked pizza crust. Spread cheese mixture over surface of dough, leaving a 1/2" border. Top with shaved asparagus.
5. Bake for 10-12 minutes until crust is browned and asparagus is beginning to char.
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Asparagus Pizza - whole

How To: Serve Fish For A Dinner Party – Pecan Lime Salmon

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Passover is finally coming to an end. Tuesday night I will be gorging on some beautiful carbs – crusty bread, delicious pasta, and probably a slice of pizza (or two!) But during this 8 day holiday, I feel like I’ve consumed more meat than I have in the past month.

As you can probably tell from all of our blog posts and recipes, Erin and I tend to lean towards more veg friendly meals. We definitely also enjoy a good meat sandwich or two, but on the regular day to day basis, our dinner meals are vegetarian or pescetarian friendly.

DSC03434DSC03436 So, when it came time to decide what was for dinner after many chicken, turkey, and brisket suppers, a salmon meal was definitely in order. And this salmon is the perfect recipe for entertaining – elegant enough for a holiday dinner but easy enough for a weeknight treat.

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With just FIVE ingredients, this dish comes together fast enough for a mid-week supper. It will also trick your guests into thinking you’ve been slaving in a hot kitchen, instead of whipping up a 20 minute salmon feast.

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Serve with your favourite veg or salad and some nice crusty bread or fluffy quinoa, and you’ve got yourself an impressive meal that will cure your meat hangover too!

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Dara

Pecan Lime Baked Salmon

Print recipe
Serves 6
Meal type Lunch, Main Dish
Website Adapted From Reluctant Entertainer

Ingredients

  • 2 pounds boneless, skinless salmon
  • 2 cups pecans
  • 1/2 cup brown sugar
  • 2 limes (juiced)
  • 1 1/2 tbsp fresh dill (chopped)
  • salt and pepper (to taste)

Note

This salmon is great hot out of the oven and at room temperature. Serve with your favourite vegetable side and whole grain or crusty piece of bread for an easy and impressive main dish!

Directions

1. Spray a large baking dish with cooking spray and place salmon in dish. Preheat oven to 425 degrees.
2. Place pecans in food processor and pulse until very finely chopped. Place in a bowl and mix with brown sugar, lime juice, dill, and salt and pepper until a paste forms.
3. Rub mixture onto salmon and bake in pre-heated oven for about 15 minutes.
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How To: Make Your Own Granola – Quinoa Granola

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DSC03428I’m normally a traditionalist when it comes to granola. Give me some oats, nuts, dried fruit, and maybe a handful or two of coconut, and I’m sold. Like our first homemade granola recipe – It’s just delicious!

But here’s the thing – the 8 day holiday of Passover begins tonight. This means no leavened bread for EIGHT whole days! Think eight days without bread products, pasta, rice, and most grains…except for quinoa!

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You all know we LOVE our quinoa.  And in this granola, it adds an extra protein boost and added crunch to the typical morning cereal.

DSC03426And you don’t need to celebrate passover to enjoy this breakfast treat. Loaded with nuts and dried fruit and sweetened with maple syrup and cinnamon, it is delicious served over yogurt for a snack or in your cereal bowl with milk.

DSC03429Any nut, seed, or dried fruit would be absolutely delicious in this granola. So jazz up your usual breakfast granola with this crunchy and sweet treat!

Dara

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Quinoa Granola

Print recipe
Meal type Breakfast, Snack
Website Adapted From NaturallyElla

Ingredients

  • 3/4 cups quinoa (raw)
  • 1/2 cup cashews (chopped)
  • 1/2 cup pecans (chopped)
  • 1/4 cup unsweetened, shredded coconut
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1 egg white
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots (chopped)

Note

You can substitute the nuts and dried fruit for any kind you like. Pumpkin seeds, almonds, walnuts, raisins, and figs would all be great in this recipe. This granola is delicious sprinkled on top of yogurt, eaten with some cold milk, or simply eaten dry by the handful!

Directions

1. Preheat oven to 325 degrees. In a large bowl, mix together quinoa, pecans, cashews, coconut, cinnamon, salt, maple syrup, and egg white.
2. Spread out evenly on a parchment lined baking sheet and bake for about 25 minutes. Remove from oven and toss with dried apricots and cranberries.
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How to: Snack Healthy – Lime and Black Pepper Popcorn

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Are you ready for some football?!

I’m really really not. But I am ready for some Super Bowl food.

Yesiree, I’m going to indulge this Sunday. I see pizza, beer and deliciously rich dips in my future.

To avoid a total indigestion disaster, I’ll temper the extra rich stuff by having just a little of my very favourite naughty options, and munching on some lighter stuff to fill me up.

Oh, your superbowl party doesn’t have ‘lighter stuff’? Lame excuse. Because now you can bring your own!

Popcorn is low in calories and high in fibre, but many of the commercially available versions, including the movie theatre variety, ruin popcorn’s claim to fame as a guilt free snack by adding lots of fat and weirdo additives.

This recipe has a short list of simple ingredients that combine to make a healthy snack absolutely packed with flavour.

Lime and Black Pepper Popcorn

Print recipe
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Website Adapted from The Globe and Mail - Leslie Beck

Ingredients

  • 1/2 cup popping corn
  • 3 tablespoons canola oil
  • zest of 3-4 limes
  • 1/4 tsp fine sea salt (or more to taste)
  • freshly ground black pepper (to taste)
  • olive oil (in an atomizer)

Note

You can absolutely use a bag of natural microwave popcorn rather than preparing it on the stop stovetop.

Directions

1. Add canola oil and popcorn to a large sauce pan with a tight fitting lid.
2. Over medium heat, warm the popcorn until you start to hear the first kernels pop (about 3-4 minutes).
3. As the corn pops, shake the pan frequently until the popping subsides. Remove from heat and wait 2-3 minutes until kernels stop popping.
4. Add lime zest and salt to a large bowl. Pour warm popcorn over top. Mix throughly while intermittently spraying popcorn with olive oil and sprinkling with freshly ground black pepper to taste.
For best results, serve immediately.
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Now. If you’re really looking for an indulgent treat, this recipe for caramel corn is insanely delicious. Disclaimer: This does not count as an official part of this snack healthy blog post.

Erin

 

How To: Recipe Makeover – Chicken Fingers

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Chicken fingers – featured on every restaurants kids menu.

And I’m going to go out on a limb and claim they are probably one of, if not THE most popular menu item ordered by kids everywhere. And don’t tell me you too have not stared longingly at your younger dining mates platter of deep fried chicken goodness, wishing you were eating those golden strips instead of your “adult-friendly” entree.

 These updated chicken fingers will save you from experiencing food envy at your next restaurant visit and are both adult and kid friendly and mighty tasty if I do say so myself. Also – mighty healthy thanks to the use of your oven over the typical deep fryer.

The long strips of chicken breasts are coated in an egg white and spice mixture that adds loads of flavour and moisture without any excess fat. Panko breadcrumbs keep the outside nice and crispy without the need for a dip in a vat of oil and the pecans add a nice crunch and richness.

Serve them with your favourite dipping sauce – plum sauce, hot sauce, or good old kid-friendly ketchup. My favourite is homemade honey mustard: 2 parts dijon to 1 part honey. Mix, dip, and enjoy!

Also perfect for your freezer so you can have a fast and family friendly meal on the table in a flash. The spice/bread crumb mixture also works wonderfully on firm white fish (like cod or halibut). Say good bye to your grocery store, pre-cooked, boxed frozen fish sticks and chicken fingers!

Easy to make, easy to eat…you definitely won’t find these on your neighbourhood restaurants kid menu!

Dara

Pecan Crusted Oven Baked Chicken Fingers

Print recipe
Serves 2-4
Meal type Appetizer, Main Dish
Website Food Network

Ingredients

  • 1 cup pecans
  • 1/2 cup panko bread crumbs
  • 2 egg whites
  • 1 tbsp water
  • 2 chicken breasts (cut into strips)

spice mixture

  • 1 1/4 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme

Note

This spice mixture is fantastic sprinkled on veggies and fish and I will sometimes make a double batch to keep some for later. You can also cook up a double batch of chicken fingers and store some in the freezer for an easy and healthy kid-friendly dinner!

Directions

spice mixture
1. Combine all spices and set aside.
2. In a food processor, combine pecans, bread crumbs, and 1 tbsp of spice mixture. Pulse until finely ground and combined (a few larger pieces of nuts is okay...I like a bit of texture). Place in a bowl and set aside.
3. In a separate bowl, Beat egg whites with water and 2 tsp (remaining) of spice mixture.
4. Line a baking sheet with parchment paper. Dip chicken strips into egg mixture and then into breadcrumbs. Press down to coat with the breadcrumb mixture.
5. Place chicken fingers on a parchment lined baking sheet and bake at 375 for about 15 minutes.
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