Oatmeal with Peanut Butter

I'm not a big breakfast food person. Sometimes I whip up a batch of banana muffins or waffles for the week, but I don't usually have a sit-down meal i the morning. I would rather eat steak and potatoes or spaghetti when I wake up, but recently I've been into oatmeal (instant, sue me) with a tablespoon of peanut butter mixed in. Yum.

Most simply, delicious, flavorful, and filling breakfasty-breakfast I've had in a while!

Ingredients:

• 1 packet instand oatmeal
• 1/4 cup hot milk or water
• 1 tablespoon smooth peanut butter

Directions:

1. Mix all ingredients in a bowl and eat up! 

Enjoy this simple breakfast!

Chicken Stiry-Fry with Easy Cocount Curry and Rice

I went out on a limb last night when I made dinner for myself and the BF - I made a curry dish. The BF is not a fan of anything curry, and he really does not like savory-sweet meals. He likes Chinese, Japanese, Vietnamese... Indian? No. Middle Eastern? No. So when I was secretly pouring coconut milk and teaspoons of curry powder into our stir-fry, I was praying to the food gods that he would like it. And guess what? He liked it! Woohoo! This means I can now start making samosas and Indian-style cuisine when he's around.

This was incredibly easy to whip up! I happened to have all of the ingredients on hand which made it even easier.

Ingredients:

• 4 boneless, skinless chicken thighs (or 1 small chicken breasts)
• 2 cloves garlic
• 1/4 yellow onion
• 2 stalks of green onion
• 1 small head of broccoli
• 4 stalks of asparagus
• 6-8 mushrooms
• salt/pepper/dried basil/bay leaf
• 2 tablespoons curry powder
• 1 cup frozen peas 
• 1 can coconut milk
• 4 cups cooked rice
• Optional: Sriracha for extra spice

Directions:

1. Heat a large frying pan over medium heat. Chop all of the veggies (expect peas) into 1/2 to 1 inch chunks. Slice the chicken into 1/2-inch-thick slices. Add all ingredients except the last 4 ingredients to the pan and cook until chicken is browned, stirring occasionally. 
2. Add the peas and coconut milk to the stir-fry. Turn the heat to low, then simmer for 25 minutes.
3. Taste the curry, then add seasonings as necessary and sriracha if you want it hot!
4. Serve over warm cooked rice, making sure to scoop some of the sauce from the pan onto your rice!

Enjoy!

Bangers and Smashed Taters

When I first came to Canada, I hadn't had things like perogies, poutine, or bangers and mash. Ever. Of course, by now I'm a seasoned pro when it comes to all three dishes, but I prefer a twist on bangers and mash that I call Bangers and Smashed Taters. Same general ingredients, totally amped up flavor. Don't get me wrong, I love mashed potatoes---especially my sister's crockpot mashed taters! But a little crispiness on taters adds wonderful texture to this yummy meal.

I usually serve these with an undressed piled of mixed greens or steamed veggies like broccoli or asparagus, and caramelized onions when I'm feeling wild. The sausages and potatoes are so rich that you'll want to have a plate that is mostly filled with veggies to balance it out.

Serves 2

Ingredients:

• 4 Bangers - English-style sausages
• 12 baby gold potatoes
• 1 tsp. olive oil
• fresh rosemary (or 1/4 tsp. dried)
• 1/4 tsp. dried thyme
• salt/pepper/cumin/cayenne for seasoning

Directions:

1. Preheat oven to 400 F. Lightly grease a baking sheet and set aside. 
2. Put the potatoes in a medium pot and cover with water. Boil for 30 minutes or until tender when pierced with a fork. 
3. Finely chop the rosemary, then mix it in a small bowl with the thyme and other desired seasonings.
4. In another pot, place the bangers in and cover with water. Boil for 20 minutes.
5. When the potatoes are finished, drain and place on the prepared baking sheet. Using a potato masher, lightly crush each potato (they shouldn't be smashed completely, just enough to make each blossom open). Brush each potato with olive oil then sprinkle on the mixed seasonings. Bake for 15-20 minutes, or until the potatoes are golden-brown. 
6. Meanwhile, drain the bangers but put them back in the pot at low heat, and add 1 tsp butter or olive oil spread to brown them. Put a lid over them until the potatoes are done and you are ready to eat!

Enjoy!

Veggie Sandwiches with Goat Cheese and Pesto

The summer before I set off for university (yikes, 4 years ago!) I often invited friends over for mini dinner parties and craft nights. My mom went on an adventure to Africa for 2 months, so I was in Colorado keeping the fort. It wasn't a lonely time, rather it was a summer filled with creativity and exploration--most of which happened in the kitchen and in front of a canvas.

Luckily, I had some amazing friends by my side that summer who also wanted to have picnics and fly kites at Chitaqua Park, paint huge canvases together, go camping in Nederland, test vegan cookbooks, drink bubble tea with our feet dangling into the Boulder Creek, and all-around have a wonderful and light-hearted summer.

That summer, there was one recipe that was requested over and over by both my vegetarian and meat-lovin' friends. Veggie Sandwiches.  It's a perfect mix of veggies, cook until soft and juicy, on tangy sourdough bread smeared with goat cheese and pesto.... oh my. So good. Soooo addictive. Beware the Veggie Sandwich.

Recipe is good for 2 sandwiches, but you should buy enough ingredients to make 4-6 because you will want another one soon!

Ingredients:

• 1/2 yellow onion
• 1/2 red bell pepper
• 1/2 green bell pepper
• 4 cups fresh baby spinach
• Salt/Pepper/Cumin/Garlic Powder
• Sourdough Bread (4 slices)
• Goat Cheese
• 2 tablespoons Pesto
• Optional: Roasted Red Pepper spread (Sundried Tomato)
  

Directions:

1. Slice the onion and peppers into thin strips. Preheat a skillet to medium-high heat, then add a splash of olive oil. Immediately add the onion and peppers. 
2. Meanwhile, toast the slices of sourdough. Smear 1 tablespoon of pesto on two slices of the bread, then smear some goat cheese on the other slices of bread... get it? Each sandwich will have 1 side pesto, 1 side goat cheese. If you have (or want) to add some roasted red pepper spread to the goat cheese sides, you can do so now.
3. The onions and peppers should be soft and slightly blackened by now. Add the spinach to the veggies and add 2 tablespoons of water. This will steam and wilt the spinach, so don't worry about how full the pan will be at first. 
4. Add the salt, pepper, and cumin to the veggie mix to taste. Scoop half of the mix onto a goat cheese-smeared slice, then top with a pesto-smeared slice. Repeat for the second sandwich. Eat right away because the juicy veggies will soak the bread if you leave it too long!

Enjoy!

PS - you could add sliced chicken or bacon or sausage to this sandwich, but  I can assure you that meat-lovers will not miss a thing.

Caramelized Onion and Goat Cheese Tart

These are perfect for cocktail parties, appetizers, and quick snacks. I personally find them yummiest after they have been sitting at room temp for over an hour, so that the flavors have time to meld post-bake. This is a recipe that can be tweaked in many ways! Add a little crumbled Italian sausage or bacon for a meat-lover, or alternatively throw on mushrooms or sliced figs to keep it vegetarian.

These recipes will fill 4-6 people (depending on how much you eat...)

Caramelized Onion and Goat Cheese Tart

Ingredients:

• 2 onions
• 1 tablespoon of butter
• 1 sheet of puff pastry, thawed
• 1/2 cup goat cheese
• 1/2 cup cream cheese
• 1 egg
• Dill/salt/pepper/?

Directions:

1. Preheat the oven to 400 F, and put a skillet (that has a lid that will fit!) on medium heat.
2. Slice up the onions into thin rings and throw into the skillet. Add butter and put the lid on the pan. The moisture from the onions will steam them and get them all juicy and caramelized! At this point you can also add a tablespoon of brown sugar, but I think that the onions get plenty sweet on their own! Let the onions cook for 20 minutes on medium low, stirring occasionally. You will know that they are done when they are deep brown and no longer have that spiciness to their smell! 
3.  While the onions are cooking, mix the remaining ingredients in a small bowl. I used dill/salt/pepper as my seasonings, but you can add whatever spices you prefer! I mean, onions are used in pretty much every cuisine so you can't go wrong!!
4. Roll out the puff pastry into a rectangle, roughly the size of a cookie sheet (no worries about being perfect, no one is going to be thinking about the shape of this baby as soon as they have a bite!). Place the dough on a large cookie sheet, and spread the cheese mixture over it. I rolled up the edges of the rectangle to make a mini crust, but if you want more real estate for cheese and onions you can skip it.
5. Remove the onions from the heat once they are finished cooking, and using a spoon or some clean and heat-proof fingers plop the onions evenly over the tart. 
6. Place the tart in the middle rack of the oven and cook for 25-30 minutes. The crust should be golden, and the cheese should no longer look glossy. 
7. Remove from the oven and let cool for 5-10 minutes. Cut into 12 squares (4x3) or any shape your heart desires! 
8. You can serve these warm, chilled, or room temperature (my personal favorite!). 

Enjoy!

Boston Baked Beans

When I graduated from university at the end of April, my family came from Colorado to visit. They loaded me up with cans of green chile, Mexican seasonings, enchilada sauce and beans. I love Mexican food, and let's just say Canada does not know how to do Mexican cuisine so it is always a pleasure when I get a care package from la familia filled with food, especially Mexican food!

Well, then my mom handed me a bag of Great Northern Beans and a card from my aunt and uncle in Arizona. At first I didn't understand the connection, but upon reading the card I found two recipes: one for classic Boston Baked Beans and one for my Grandma's Bean Soup! So exciting because I associate baked beans with growing up and visiting my grandparents' house. My sister and I often spent weekends and portions of summers there, playing hide-and-seek in the house, eating mulberries in the yard, and searching for hidden boxes of Russel Stover's chocolates. I have a large family, and summer "get-togethers" were quite frequent. All family barbeques (or so my memory tells me) included some variation of potato salad and a pot of baked beans, so I require both dishes throughout the summer to keep myself normal.

Thanks to my lovely aunt, I now have a recipe for baked beans that I can rely on!

Ingredients:

• 1 lb. cooked great northern beans
• 1/2 cup molasses
• 1/4 lb bacon, cubed
• 1 teaspoon salt
• 1 tablespoon mustard (hot or mild)
• pinch of pepper

Directions:

1. Mix all ingredients and pour into a casserole dish. Add enough hot water to cover the beans. Bake covered at 350 f for 3 hours, stirring occasionally. 
2. Uncover and cook til it has achieved the desired consistency.

Enjoy!
PS - Keep an eye out for grandma's bean soup!

Upside-Down Chocolate Pudding Cake

I grew up on all sorts of variations of this yummy and easy dessert, and each one has been delicious... In May I went to the Times Colonist book fare in Victoria, and I nabbed quite a few old-school cookbooks.

One of these was a 1972 Betty Crocker cookbook, and in the middle of the pudding section I came across yet another variation of the pudding cake I love, titled "Hot Fudge Pudding Cake". This version had less cocoa than I was used to and it asked for shortening instead of butter... oh, the good old days of shortening-only baking and cooking. I can't remember the last time I saw something on a modern food blog or cookbook from the last ten years that called for shortening and didn't add a blurb to justify it or offer a substitution... After poking around online, I found an updated Betty Crocker version of the recipe that is almost identical to the one I have written down in my recipe binder. Of course. My secret family recipe is actually Betty Crocker. That's always a fun realization.

This upside-down pudding cake is glorious because as it bakes, it becomes 2 layers of chocolaty  goodness: pudding and cake. And it's extremely easy to prepare. And extremely easy to devour in one sitting.



Ingredients:

Cake

• 1 1/4 cup flour
• 1/4 cup sugar
• 1/3 cup cocoa powder
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 cup milk
• 2 tablespoon melted butter
• 1 tablespoon vanilla

Pudding

• 1 cup brown sugar
• 1/4 cup cocoa powder
• 1 1/3 cup boiling water

Directions:

1. Preheat oven to 350 F. In a bowl mix all of the dry cake ingredients, then add the butter, vanilla, and milk. Mix until combined and spread into a 8x8 or 9x9 pan. 
2. In a separate bowl, mix the first two pudding ingredients. Sprinkle the sugar mix over the batter in the pan, then pour the boiling water on top. Bake immediately for 40-50 minutes, until cake is set and not jiggly. Serve hot. 

Enjoy! 

PS - You can serve this pudding cake with ice cream or, my favorite, a few spoonfuls of dulce de leche!

Fried Bananas and Whipped Cream

When I was 6, my family took off to Central America for six months. At the time, I was under the impression that months and years were the same thing so I was a bit nervous at the prospect of leaving home for 6 years.... but after learning the difference between months and years and experiencing the pure joy of travel, let's just say I love my parents for deciding it was a good idea to quit their jobs, rent out their house, and move to a place we'd never been before. Not to mention the whole Spanish language thing.

Anyway, I can remember eating fried plantains with whipped cream, and later that week someone in the house was a genius and decided to use bananas to recreate that dish... I have never been a fan of plantains unless they are smothered in green chili and beans, so putting them into a sweet dessert didn't hit the spot. Bananas fried in butter, however, are pure magic.

This is probably the simplest dessert you can imagine, and if you buy a can of whipped cream rather make your own it is even easier to whip up. Ha. Ha. Whip up. 

Ingredients:

• 1 banana - you want this more on the green/yellow side than deep yellow
• 1 tablespoon butter
• Whipping cream - pint
• 1 tablespoon sugar
• 1 teaspoon vanilla

Directions:

1. Pour the whipping cream into a large bowl.  Blend on high until it becomes fluffly but peaks do not form. Add the sugar and vanilla, then continue to whip until soft peaks form. Be careful not to over-beat because you will make butter if you go to far :)
2. Heat a skillet over medium heat. Slice the banana lengthwise into 1/2 inch thick strips. Add the butter to the pan, and coat the bottom. Add the banana slices and cook until browned, then carefully flip over and brown the other side. 
3. Serve hot with a plop of whipped cream on top.

Enjoy!

Creamy Pasta with Bacon, Asparagus, and Mushrooms

One thing you are pretty much guaranteed to find in my fridge at all times of the year is a bundle of asparagus. Asparagus sneaks its way into pretty much everything I make, from pizza to spring rolls, sandwiches to quesadillas, pasta to salads.... I love it. And luckily, so does the BF so I don't get any complaints about having asparagus for the hundredth time this month.

I don't usually buy bacon, but this week it was on sale and all of a sudden I was salivating. I had to have bacon in my life right away.

I had just a few mushrooms, a few stalks of asparagus, and a couple slices of bacon left in my fridge which suddenly added up to be my decadent dinner the other night. This pasta is quick and easy, super-rich and yummy... pretty much the best pasta I've had in a while.


Ingredients:

•  4 mushrooms
• 3 stalks of asparagus
• 2 slices of bacon
• 1 cup pasta (shells or rotini)
• Alfredo sauce (I cheated an used a jar, but you can make it from scratch!)

Directions:

1. Heat a medium skillet over medium heat. Slice the mushrooms, cute the asparagus stalks into quarters, and chop the bacon into small pieces. Add to the skillet and cook until the bacon is crisp. 
2. Meanwhile, cook the pasta in a medium pan and drain it. Put the pasta back into the pan for later. Prepare a plate lined with paper towels or napkins for the bacon mix.
3. Once the bacon is fully cooked, use a slotted spoon to transfer the bacon and veggies to drain on the prepared plate. Add the desired amount of alfredo sauce to the pasta, and turn onto low heat. Add the bacon mixture, stir until the pasta is heated through. Serve warm!

Enjoy!

Beef Stroganof

WARNING: Man-Friendly Meal.

When I asked the BF if he wanted beef stroganof for dinner a few days ago, he told me he'd never tried it. That made my heart a little bit sad because I feel like beef stroganof is such a classic meal that never needs updating! Plus, for a guy who doesn't eat anything with tomatoes, beef stroganof could be a dream come true.

The best thing about this recipe is that you can eyeball all of the ingredients, so don't worry about exact measurements and just go with what feels (or tastes) good.

This made enough for 6 servings

Ingredients:

•  1 lb. chuck, or stewing beef
• 4 cloves of garlic
• 1/2 yellow onion
• 15 brown mushrooms
• 1 box beef broth
• 1/2 cup sour cream
• Salt/Pepper
• 3 tablespoons butter or olive oil spread
• 4 tablespoons flour
• Uncooked pasta (I like shells or rigatoni so the sauce gets scooped into every bite)

Directions:

1. Heat a large, deep skillet over medium-high heat. Cut the chuck into 1/2 inch thich strips, and add to the pan. Brown, then set aside on a plate. 
2. While the beef is browning, chop the garlic, onion, and mushrooms. Leave the mushrooms in relatively large chunks. Add the veggies into the pan after you've removed the beef, and reduce the heat to medium. Cook for 5 minutes, then add 3 cups of beef broth and the cooked beef to the pan. Add the butter and flour, stir to combine, then reduce the heat to medium-low so the mix can simmer.
3. After 10 minutes of simmering, add the sour cream and seasonings. At this point, if the sauce is super wet, add more flour. If it is very thick, add more broth. Like I said, eyeball it!
4. Let the sauce simmer for 30 minutes (or more!) then turn off the heat. Boil the noodles as desired, then add to the sauce and mix. Serve hot!

Enjoy!

Loaded Nachos with a Homemade Cheese Sauce

I love all foods that belong on a pub menu. Nachos. Burgers. Fries. Hot dogs. Pot pies.
The BF is a kindred spirit, so we often have dinners that consist of hot dogs and nachos, or dips and bacon-wrapped jalepenos, or wings and tacos... We obviously go high-class 24/7!

I am not one to maintain a strict diet (unless it consists of pastries and coffee), and these nachos are one of my favorite Ultimate Splurge foods. Take a deep breath, read the ingredients, and go for it! I promise you, these nachos are worth the zillion calories they contain.

Ingredients:

• Tortilla chips (blue corn are the best!)
• 1 jalepeno
• 5 slices of bacon
• 1 can olives
• 4 stalks of asparagus
• 5-6 medium mushrooms
• 1/2 small onion
• 3 cloves garlic
• 2 1/2 cups shredded cheese, separated (sharp cheddar is my favorite)
• 2 cups milk
• 2 tablespoons flour
• 2 tablespoons butter or olive oil spread
• Salt/Pepper/Miscellaneous Spices (cumin, oregano, parsley, cayenne, etc.)
• Sriracha (optional)

Directions:

1. Preheat the oven to 375. Heat a large skillet over medium heat and lay the strips of bacon in it immediately. 
2. While the bacon cooks, start chopping up the jalepenos, olives, asparagus, mushrooms, onion, and garlic. Cook the bacon until crisp and remove from the pan. Pour out the grease but leave just a teeny tiny bit (like a teaspoon coating the pan) in it.Once the bacon has cooled enough to handle, chop into pieces.
3. Add the chopped ingredients to the pan and saute over medium heat for 5-10 minutes, until the asparagus is slightly crunchy and the onions are translucent. Take pan off heat when everything is cooked but leave all of the toppings in it, and mix in the bacon pieces.
4. In a separate pan, heat it to medium-high heat. Add the butter until it is bubbling, then add the flour and whisk it together. Once the flour is golden, add the milk and 2 cups of cheese and whisk constantly for 5 minutes or until it has thickened. Season the cheese sauce with salt. pepper, and any other spices you desire. At this point I usually add a few drops of sriracha for extra heat, but you can choose to leave it out. 
5. Prepare a large baking sheet with one layer of chips, then use a spoon to drip 1/3 of the cheese sauce over the chips. Scatter 1/3 of the toppings, then repeat the layering 2 times to have 3 layered nachos. It is important to have the cheese sauce down first so the toppings stick to the bottom layer rather than clump to the layers above! 
6. Sprinkle the remaining cheese over the nachos and bake in the oven for 10-15 minutes, until the cheese is bubbling. 

Enjoy! 


PS If you're feeling extra naughty, feel free to serve these with a drizzle of sriracha on top, or with a side of salsa. I'll be honest - salsa is overkill because these nachos are packed with juicy flavor!

Italian Sausage and Ricotta Ravioli

I know I start every post with how much I love some type of food, and in case you haven't noticed, I happen to love pretty much ALL food... But really, I have no limit to the amount of sausage I could eat. Yeah yeah, you can giggle. But I'm being serious when I say I love summer, polish, italian, beer, brats, maple, breakfast, chorizo, bangers, smoked, farmer's... sausage.

Personally, I think pasta is at its best when paired with a spicy grilled Italian sausage, so when I was trying to decide what to fill my ravioli with I remembered that I had a stockpile of sausage in the freezer. I also had a tub of ricotta, so I set out to make sausage and ricotta stuffed ravioli.

Now, I learned through trial and error that while the ravioli can withstand 3 minutes in boiling water like most Google searches recommended, they are best at 45 seconds of boiling time... trust me.

This provides enough food for 3 regular portions, or like we did, 2 huge portions (food baby anyone?)

Ingredients:

• 1 spicy Italian sausage
• 2 cloves of garlic
• 1/4 onion
• 2 cups ricotta
• Wonton wrappers
• Water bowl for sealing
• Sauce of your choice (recommend: marinara or a spicy alfredo)

Directions:

1. Put a large skillet over medium heat. Split the sausage and discard the skin, breaking the sausage up in the skillet. 
2. Roughly chop the onion and garlic and add to the sausage. Cook for 10-15 minutes, until the sausage is browned and the onions are translucent. 
3. Transfer the sausage mix into a medium bowl and add the ricotta. Using an immersion blender, blend the mixture so that the sausage has been broken down into fine pieces. You may add salt/pepper or other seasonings at this time. This can also be done in a food processor!
4. Drop a teaspoon of the mixture in the center of a wonton wrapper, then  dip your finger into the water and run along the edges of the wrapper. Fold one corner to the opposite to form a triangle - make sure to pinch the edges to completely seal the ravioli. 
5. Place the ravioli on a baking sheet, and repeat until filling runs out. If you need more space to set the ravioli, just place a sheet of plastic wrap on top of the prepared ravioli and start a new layer. 
6. You can bring water to boil as you get to the end of this process, or you can cover the filled ravioli with plastic wrap and store in the freezer until you're ready. 
7. Cook the ravioli in batches, 45 seconds for "fresh" ravioli, or 90 seconds for frozen. Toss gently with the sauce of your choice and serve immediately.

Enjoy!

Barbeque Chicken Sandwiches

I really really really love all things barbeque sauced. Yes, bbq SAUCED. I usually go straight for a bbq pizza, but since I was in the mood for a sandwich I made a barbeque chicken sandwich! That's my brain working. No big deal.

I like lots of flavors in my sandwiches, unlike the BF who just likes ham, cheese, and butter on his bread... Tonight I'm a free woman and I've loaded this sammy with all the goods. Of course, you can get even more wild by adding jalepenos or hot sauce, or you can go the other direction and skip the veggies altogether for an unadulterated bbq chicken sandwich.

Also - you may notice that I didn't slather the bread with anything like mayo, and I also didn't add cheese... I find that the bbq sauce is plenty saucy for this sammy, and the creamy avocado more than satisfies any cheese cravings you may have.

This makes enough for 2 little sandwiches or one semi-big one.

Ingredients:

• 2 boneless, skinless chicken thighs 
• Salt/Pepper/Olive oil for cooking
• 4 slices of tomato
• 1/2 avocado, sliced
• 1 small onion
• sandwich bread
• bbq sauce

Directions:

1. Preheat the oven to 400. Brush the chicken thighs with olive oil and sprinkle with salt and pepper. Place the thighs on a baking sheet and bake for 20-25 minutes.
2. Meanwhile, heat a small skillet to medium-high heat. Slice the onion into thin rings and  add to the hot skillet with a splash of olive oil. Flip after 1 minute, and cook for additional minute. You just want to sear the onions! Put the onions in a small bowl with 2-3 tablespoons of bbq sauce (or whatever amount you feel comfortable with).
3. Once the chicken is done (when pierced with a knife the juice should run clear!), chop the chicken into cubes. Put into the bowl with the onions and bbq sauce and toss to coat.
4. Assemble the sandwiches by piling the chicken and onions and topping the bbq mixture with tomato and avocado slices.