Asian Peanut Noodles with Chicken

So lately we have been trying to be a little more conscious of what (and how much) we eat in a real solid attempt at getting healthier! So far, I have to say it is actually working, which is really rewarding seeing results. This isn't about to become a weight loss or fitness blog though, don't you worry. I thing I made this week was Asian Peanut Noodles with Chicken from Skinnytaste. I cannot recommend this website enough, they seem to have everything made a little healthier. This particular meal is extremely pad thai adjacent, but much easier, and with fewer ingredients than anything authentic. The best part about it - a whole bowl like this is under 500 calories.

To make the sauce you will need:

• 1 cup chicken broth
• 5 tbsp (70g) smooth peanut butter
• 1 tbsp sriracha
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 inch (26g) minced ginger
• 3 cloves (11g) garlic, minced

You will also need:

• 8 oz rice noodles
• 1/2 tbsp sesame oil
• 1 lb boneless, skinless chicken breast
• 4 cloves (24g) garlic, minced
• 1 cup (74g) green onion, chopped
• 1 cup (99g) carrot, shredded
• 2 cups (177g) broccoli stalks, sliced thin into slaw
• 1 cup (59g) bean sprouts
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 3 tsp lime juice

1.  To make the sauce, combine chicken broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a medium pot. Simmer over medium-low, stirring until smooth (about 10 minutes). Leave on low until ready.
2. Boil a pot of water and cook the rice noodles according to their directions. Add cooked noodles to the sauce and stir thoroughly. Leave covered on low.
3. Heat sesame oil in a large pan. Cook the chicken and season with salt and pepper. Remove cooked chicken from pan and slice into strips.
4. Add garlic, green onions, carrots, broccoli, and bean sprouts. Saute until tender.
5. Add chicken, sriracha, soy sauce and lime juice, stir to mix.
6. Add noodles and sauce and mix thoroughly. Enjoy with lime!

Valentine's Day Sugar Cookies

Yesterday was Valentine's Day, so I decided to do some baking before Scott got home from feeding other happy couples. His mom got us a calendar for Christmas that includes recipes each month - February's being for sugar cookies. Turns out, you can order the recipe as a print for just $24 from Lily & Val directly. For icing, I followed a basic icing recipe found here. These cookies are kind of perfectly sweet and buttery, where you realize you have had 5 and should probably stop so you don't die.

To make them you will need:

• 1 cup unsalted butter
• 1 cup white sugar
• 1 tsp vanilla
• 1 egg
• 2 3/4 cup flour
• 2 tsp baking powder

To get started:

1. Preheat the oven to 400 F.
2. Cream butter and sugar together until smooth. Add vanilla and egg and mix thoroughly.
3. In a separate bowl, mix flour and baking powder.
4. Add dry ingredients to the butter mixture and combine into a dough.
5. Roll out the dough with a floured rolling pin and cut into hearts.
6. Bake at 400 F for 7 minutes.

For the icing, mix together the following:

• 2 cups icing sugar
• 2 tbsp milk
• 2 tbsp corn syrup
• 1/2 tsp vanilla
• food colouring

When they come out they are very soft, but harden up as they cool to a nice cookie consistency. You need to wait for them to cool before icing them. To ice them, I just dipped them into the icing, then let it set. Enjoy!

Shrimp Scampi

This is one of my favourite dishes to make - so easy & fresh, and it seems pretty healthy, too. I first found a recipe similar to this called Dawn's Shrimp Scampi, which is no longer easy to find on the internet (there is a Dawn's Scampi, it is not the same). Anyways, its a light pasta and shrimp dish where the freshness of the lemon makes all the difference!

To make this, you will need:

• 6 oz fettuccine
• 1/4 cup panko
• 1/4 cup fresh parsley, chopped
• zest of 1 lemon
• 1 tbsp olive oil
• 2 large shallots, chopped
• 3 cloves of garlic, minced
• 1/2 tsp crushed red pepper flakes
• 3/4 lb shrimp (I cook from frozen)
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• juice of 1 lemon
• 2 tbsp black olives, sliced

1. Cook the pasta.
2. Heat the olive oil in a large skillet over medium heat. Add shallots, garlic, and red pepper flakes. Cook until shallots are soft (about 5 minutes).
3. In the meantime, combine panko, lemon zest, and parsley in a small bowl.
4. In a separate bowl, combine wine, stock, lemon juice, and olives.
5. Add the shrimp to the skillet and cook on each side until opaque.
6. Stir in the wine & broth mixture, bring to a boil for 1 minute, then reduce heat.
7. Stir in the noodles and the panko mixture. Enjoy topped with fresh grated Parmesan!

A note about the shrimp: it doesn't really matter what kind or how big - I usually just get whatever is on sale. I like to make sure they aren't precooked, and it definitely easier if you get them already deveined and shelled.

Chili

Okay, here we are. I am finally ready to share my Chili recipe with you. It is important to note this is the first time I actually measured things in an attempt to properly inform you, but typically just add as much as feels right and taste as I go - so that is my real recommendation. My chili game was changed after reading The Food Lab, by J. Kenji López-Alt (more info here).

There are couple of keys to the improved chili:

1. Real chili peppers and chili paste instead of just chili powder
2. Umami bombs are essential - soy sauce, marmite, anchovies, cocoa
3. Time. It just can't be rushed. Some people swear by a slow cooker, I do this by stove top - but it still takes 3 hours.

To get a rich meaty chili that isn't just wet meat & beans, let me show you the way! You will need:

• 1 lb ground meat (I used pork)
• 1/4 white onion, chopped
• 3 red chili peppers, diced
• 2 cloves of garlic, minced
• 1 tsp oregano
• 1/4 cup chili paste
• 1/2 tsp anchovy paste
• 1 tsp marmite
• 1 tsp soy sauce
• 1 tbsp tomato paste
• 1/2 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cocoa
• 1 can black beans (540 ml)
• 1 can bean medley (540 ml)
• 1 can diced tomatoes (796 ml)
• 1 can corn (341 ml)
• 1 tbsp cider vinegar
• 1 tbsp bourbon
• 1/2 tbsp molasses
• salt & pepper to taste

1. Cook the meat in a large skillet over medium-high heat, breaking up as it cooks.
2. Add onion, chili peppers, garlic and oregano. Cook until onions are translucent.
3. Add chili paste, stir to coat and cook for an additional 5 minutes.
4. Add anchovy paste, marmite, soy sauce, tomato paste, cumin, paprika, chili powder, cocoa, beans, tomatoes, corn and cider vinegar. Mix thoroughly and simmer uncovered on medium heat for 30 minutes, stirring occasionally.
5. Reduce heat to low, cover and simmer for an additional 30 minutes.
6. Add bourbon and molasses, simmer uncovered on low for 30 minutes.
7. Cover and simmer until beans are desired tenderness (1 hour for me), finish seasoning with salt & pepper. Enjoy with some thick, crusty bread!

Creamy Kale & Sausage Pasta with Sun-Dried Tomatoes

Here is a delightful use of kale that disguises how terrible it is! Okay, so maybe it isn't terrible, but I definitely bought too much of it and had to find a way to make it a little less offensive. I originally found the recipe here, but made some changes - including the olive oil bechamel I found here. This dish was tasty the first time around, and made fabulous lunch leftovers. We just picked up a couple of sausages from the deli, but really any sausage would do.

To make this, you will need:

• 12 oz fusilli
• 2 savoury cured sausages, sliced
• 10 sun-dried tomatoes, sliced (about 1/2 cup)
• 4 cloves of garlic, minced
• 1/2 cup vegetable stock
• 1/4 cup olive oil
• 1/4 cup flour
• 2 cups milk
• 1/2 cup parmesan cheese, shredded
• salt and pepper to taste
• 3 cups of kale, ribbed and chopped (packed)

1. Cook the pasta, keep 1 cup of pasta water for sauce.
2. Cook the sausage in a large skillet on medium-high heat until fat is no longer white (about 10 minutes).
3. Add sun-dried tomatoes and garlic, cook until fragrant (about 5 minutes).
4. Add vegetable stock, stir to combine & let simmer for 15 minutes - prepare the bechamel in the meantime.
5. For the bechamel, heat the olive oil over medium heat in a small pot.
6. Add flour while whisking constantly until flour is blonde (about 5 minutes).
7. Add milk while whisking. When boiling, whisk constantly to avoid burning until thickened
8. Remove from heat, stir in parmesan cheese, and add salt and pepper to taste.
9. Add kale to the large skillet and mix to cook until kale is tender (about 5 minutes).
10. Add pasta and sauce to the skillet and stir to coat evenly. Add pasta water to desired consistency (I added the whole cup of reserved pasta water for a creamier mix). Enjoy!

Butter Chicken

It has been a while! I have still been eating (obviously), but have clearly been slacking on sharing it with the world. Last night I made one of our favourites - Butter Chicken (originally found here). It is spicy, creamy, and delicious. I like to serve it with basmati rice and naan, with the rice stirred in for easy leftovers.

To make this, you will need:

• 6 tbsp butter
• 4 chicken breasts
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp garam masala
• 1 tbsp fresh ginger, grated
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce
• 2 cups cream
• salt & pepper
• naan and basmati rice

1. Heat 2 tbsp butter in a large pan. Cook the chicken over medium heat, allowing it to brown. Remove chicken, cut into 1 inch pieces.
2. Melt another 2 tbsp of butter in the pan. Cook onion until soft and translucent.
3. Add garlic, garam masala, ginger, chili powder, cumin, and cayenne pepper. Stir to combine and cook for about 5 minutes.
4. Add tomato sauce, stir, and bring to a simmer for 5 minutes.
5. Add cream, stir, and return to a simmer.
6. Return cooked chicken pieces to the pan and simmer for 20 minutes.
7. Stir in the last 2 tbsp of butter, taste and season with salt & pepper.

I use half and half cream, and have been warned that subbing in milk or a lower fat substitute may curdle, so the more fat, the creamier! I also don't often use full butter, sometimes cooking the chicken in olive oil at first. You need to build up that salty, creamy, buttery taste, so don't sub out too much. The garam masala spice blend I use is President's Choice Black Label, but I am sure you can find nicer blends if you are willing to look in the right places. For naan, you could try to craft your own, but most grocery stores offer pretty decent choices, as long as you eat them fresh. I cook a half cup of basmati rice to go alongside this meal, and it is enough for us both to have pretty hearty dinners and lunch leftovers the next day. Enjoy!

Nacho Soup

Fall is in full effect, and that means it's Soup Season! This is a soup I tried for the first time, and I am completely in love. At first I was afraid it would be too similar to chili, but it is distinct enough to be completely different, and definitely a hearty soup. I first spotted this recipe over here. It is creamy, and spicy, and full of flavour. There are also enough veggies to make it feel like it might not be completely terrible for you (it probably still is). We ate it with some fresh sourdough, but it was also great with smoked Gouda Triscuits, or no crackers at all.

To make it, you will need:

• 1 lb ground beef
• 1 yellow onion, chopped
• 1/2 green bell pepper, chopped
• 3 jalapeno peppers, seeded and diced
• 1 can of corn, drained
• 1 can black beans, drained
• 1/2 can of diced tomatoes, drained
• 1 1/2 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 3 1/2 cups beef broth
• 1 1/2 cups shredded cheddar
• 1 cup cream
• 4 tbs flour
• green onions for topping

1. Cook & drain the beef.
2. Combine beef, veggies, beans, spices, and broth in a large saucepan over medium heat. Stir to combine. Bring to a boil, reduce heat, and simmer covered until beans are cooked (about 2.5 hours).
3. Stir in the cheese,
4. Whisk together flour and cream (make sure there are no lumps).
5. Add cream mixture to the pan, stir to combine. Cover and simmer at medium low for 30 minutes. Enjoy!

Homemade Pesto, Chicken, & Sun-Dried Tomatoes with Pasta

Last night we had a really quick, easy and delicious dinner. First, I made a spinach & basil pesto (originally found here), served with chicken, pasta, and sun-dried tomatoes (recipe from here). The trick is lots of Parmesan! I cannot understate how much we love Parm - we regularly buy the big club size blocks.

To make the pesto, you will need:

• 4 cups of spinach
• 2 cups of basil
• 3 tbsp minced garlic
• 1 1/2 tbsp lemon juice
• 1/2 cup Parmesan cheese, grated
• 1/3 cup olive oil

To make the rest, you will need:

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 lb fusilli
• 1/2 cup sun-dried tomatoes chopped
• salt & pepper

1. In a food processor or blender, combine spinach, basil, garlic, lemon juice, and Parmesan while streaming in the olive oil.
2. Bring a large pot of water to boil & cook the pasta.
3. Meanwhile, heat 2 tbsp of olive oil in a large pan over medium heat and cook the chicken breasts. Season with salt & pepper. When the chicken is cooked, remove it from the pan and slice.
4. Add cooked pasta, chicken, pesto & sun-dried tomatoes to the pan, mix to fully combine & coat in pesto.
5. Season with salt, pepper & Parmesan to taste. Enjoy!

We like to keep frozen, boneless, skinless chicken breasts from Costco in the freezer at all times, and I really recommend it. They each come individually wrapped and are huge, hearty breasts. They cook really nicely from frozen, unlike a lot of other grocery store options. Of course, fresh would be ideal, but frozen is just way easier to maintain. This is the same way I feel about lemon juice - anytime I need lemon zest I will use a real lemon and its juice, but for juice alone, the bottle will work just fine. Real, fresh herbs and Parmesan is where I don't see the compromise worth while, stick to fresh.

Homemade Hamburger Helper (with Pork)

I eased my way into cooking when I first moved out of my parents' house with a lot of boxes and cans. Hamburger Helper was always one of those guilty pleasures. As I have raised my homemade meal standards, I have been forced to forgo shopping in most of those middle aisles at the grocery store (except for baking needs & spices!). I found this lovely recipe for homemade Hamburger Helper (here), and made the switch to ground pork. It is creamy, cheesy, and so satisfying, although probably still terrible for you.

To make this, you will need:

• 1 lb ground pork
• 2 cups of dry fusilli
• 2 1/2 cups of milk
• 1 1/2 cups of hot water
• 1 tbsp cornstarch
• 1 tbsp chili powder
• 2 tsp garlic powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp crushed red pepper flakes
• 2 cups shredded cheddar

1. In a large skillet over medium heat, brown the pork through and break up as cooking.
2. Add pasta, milk, water, and spices (everything except the cheese).
3. Bring to a boil, then reduce heat & simmer. Cook until pasta is cooked (about 15 minutes).
4. Add cheese, stir to combine and melt cheese. Enjoy!

Asian Pork Burgers

Ground pork was on sale, and so began the lengthy attempts to try to create different meals from the score. This recipe for Asian Pork Burgers is taken from Food & Wine, and then altered as I needed. The burgers ended up really tasty with lots of onion and sesame flavour.

To make these, you will need:

• 1 lb ground pork
• 2 green onions, chopped
• 2 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tsp salt
• 1 tsp pepper

To make the red cabbage slaw, you will need:

• 2 cups of red cabbage, chopped
• 1/2 tsp sesame oil
• 1 tsp soy sauce
• 2 tsp white wine vinegar

Of course, you will also need buns, and any fixings, like greens and sriracha.

1. Mix together all the burger ingredients with your hands and form into three 3/4 inch thick patties.

2. Grill the burgers on each side until cooked through. Meanwhile, prepare the cabbage by tossing the ingredients together.

3. Assemble the burger, and enjoy!

I served these burgers topped with sriracha for an extra bit of heat. I also made a salad that I need to recommend. We mix together:

• 4 cups of spring mix greens
• 1/3 cup of crumbled feta
• 1/4 cup of dried cranberries
• 1/4 cup walnut pieces
• 1/4 cup crispy chow mein noodles

Lately, I have been loving the Ginger Sesame dressing by Marzetti for this salad, but we have also tried and loved Renee's Asian Sesame dressing. Happy eating!

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Scott wanted a sweet treat, but we had no flour. The solution: Flourless Oatmeal Peanut Butter Chocolate Chip Cookies (here)! These cookies had such a surprisingly good chewy texture that I cannot explain. They also only required one egg, which happened to be all we had. As delicious as they were, I must share them with you. They were quick, easy, and perfectly tasty.

To make them, you will only need 7 things:

• 2/3 cup oats
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 egg
• 1 cup peanut butter
• 6 tbsp brown sugar
• 1/2 cup semisweet chocolate chips (okay, 3/4 cups... it was heaping)

1. Toss oats, cinnamon, and baking soda together in a small bowl
2. In a medium bowl, beat the egg. Mix in peanut butter and brown sugar until combined. Add oat mix and combine. Fold in the chocolate chips.
3. Chill the mix in the fridge for 30 minutes.
4. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Make balls from the dough (~1.5 tbsp in size) and spread evenly across the baking sheet. Press balls down to make cookie shapes.
5. Bake for 10 minutes. They will seem under baked... but take them out! After cooling on the sheet for 10 minutes, they will be perfect. Eat them all!

Mexican Quinoa

Here is a super easy vegetarian dish that makes for an easy dinner and heats up well as a tasty lunch! This recipe (found here) is really simple, with everything cooking together in one pan. I finished the last of it for lunch today, and it was even better than it was last night.

To make it, you will need:

• 1 tbsp olive oil
• 4 cloves of garlic, minced
• 6 jalapenos, diced
• 1 cup of quinoa
• 1 cup vegetable broth
• 1 cup black beans (from can, drained)
• 1 can stewed tomatoes, chopped
• 1 cup corn kernels (from can, drained)
• 1 tsp chili powder
• 1/2 tsp cumin
• salt & pepper to taste
• 1/2 avocado, chopped
• 2 tbsp lime juice
• sour cream for garnish

1. Heat olive oil in a large sauce pan over medium high. Add garlic and jalapeno, cook until softening.
2. Add quinoa, vegetable broth, black beans, tomatoes, corn, chili powder and cumin. Stir to combine, add salt & pepper to taste. Bring to a boil, then reduce heat, cover and let simmer until quinoa is cooked through (~30 minutes).
3. Stir in avocado and lime juice. Serve with a dollop of sour cream and enjoy!

See? Super simple. If you aren't used to working with jalapenos, be careful. Cut off the tops, then slice in half lengthwise. Scoop out the seeds and ribs using a spoon. Once you are finished seeding all the jalapenos, slice and dice them up. When all the jalapenos are in the pan, wash you hands thoroughly with lots of soap. The juice will burn any open cuts or your eyes, so some people prefer to use gloves. If you like it a little spicier, feel free to leave some seeds in the mix or add some more aggressive hot peppers. I found 6 peppers was pretty strong, and the sour cream at the end was necessary for cooling. When it comes to avocado, leave it in the lime juice until it is ready to add to the pan to keep it from oxidizing (turning brown).

Spinach & Mushroom Lasagna

Saturday night I decided to make a Spinach & Mushroom Lasagna (originally found here). It worked out really well, and as of Monday after lunch, it is all gone. I actually ended up making two, since there was so much involved. You start by making a cream of mushroom soup, then assembling the lasagna, followed by baking. In the end, you get a cheesy, creamy baked pasta that is super satisfying.

To make it, you will need:

• 1/4 cup unsalted butter
• 375 g box of oven-ready lasagna noodles
• 454 g ricotta (small container)
• 600 g frozen chopped spinach (2 x 300 g packages), thawed & drained
• 400 g shredded mozzarella (about 3 packed cups)
• 1 cup grated Parmesan
• 3 tbsp fresh basil, chopped
• 4 cloves of garlic, minced
• 454 g cremini mushrooms, chopped
• 1 small onion, chopped
• 1/4 cup flour
• 3 cups milk, at room temperature
• 1/2 tsp dried oregano
• pinch of nutmeg
• salt & pepper, to taste

The real pain was prepping everything, from chopping a whole pound of mushrooms, to thawing and draining the spinach, and shredding all that cheese. I also cut my noodles dry by scoring with a knife then snapping along the score line to fit in an 8 x 8 square baking dish.

1. Preheat the oven to 350 F.
2. Melt butter in a large saucepan over medium heat. Add garlic, mushrooms, and onion. Cook until tender, stirring occasionally.
3. Whisk in flour with a fork until lightly browned (an actual whisk will just get filled with veggie bits, trust me).
4. Gradually stir in milk while fork-whisking constantly until slightly thickened. Just when you think it may never thicken and this is your life now, it will.
5. Stir in 1 tbsp of basil (a third of what you chopped), nutmeg, and oregano. Stir in salt & pepper to taste, remove from heat.
6. In one 9 x 13 baking dish (or split across two 8 x 8 dishes like I have done), spread 1 cup of the mushroom soup. Cover with lasagna noodles in a single layer, half the ricotta, half the spinach, 1/3 of the mozzarella, and 1/3 of the Parmesan. Repeat with a second layer of soup, noodles, ricotta, spinach, and cheeses. Cover with a layer of lasagna noodles, and the remaining soup, topped with cheeses and remaining basil.
7. Bake for 40 minutes, soup will be bubbling. Broil for 3 minutes to brown the cheeses on top.
8. Let sit for 15 minutes, and enjoy!

We ended up with two decently large lasagnas, and like I said, they are all gone now. The mushroom soup was really hearty on its own, and I would be interested in it alone on a crisp fall day. This was a really tasty and satisfying vegetarian dish where I didn't miss the meat.

Sweet Korean Lentils

After a busy July, here we are at a long weekend! We had no plans this weekend, and needed to stay home, eat healthy & save money. I found this recipe here, and it turned out great. My only complaint is how few leftovers there are. The lentil mix was so flavorful, it was really surprising. I really can't wait to try out more lentil dishes since it has been pretty easy to make and so tasty. I would probably double it next time and do less rice, more of the lentil mix. We both enjoyed it, despite our usual trepidation toward vegan food, and we really didn't miss the meat. The original recipe said 2 green onions, but I went too hard and chopped up 3. In reality, 1 probably would have been enough, so I have left it at 1 in the recipe (look at all that extra green onion). This recipe really satisfied us both in how quick and easy it was, but also how delicious!

To make this you will need:

• 1 cup basmati rice, uncooked
• 2 cups water
• 1/4 cup soy sauce
• 2 1/2 tbsp brown sugar
• 2 cloves of garlic, minced
• 1 inch fresh ginger, minced
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp peanut oil
• 1/2 white onion, chopped
• 1 cup red lentils, uncooked
• 1 green onion, chopped
• sesame seeds (for topping)

1. Cook the rice and set aside.
2. Heat peanut oil in a skillet over medium heat. Add white onion & cook until soft.
3. In a medium bowl, mix together water, soy sauce, brown sugar, garlic, ginger, sesame oil and red pepper flakes.
4. Add the mix and lentils to the skillet. Simmer until lentils are cooked and the liquid is all absorbed (~20 min).
5. Spoon over rice to serve & top with green onion and sesame seeds. Enjoy!

Strawberry Oat Bars & Strawberry Brie Crostini

Last week we took some time away from the city and went strawberry picking at Ego's in Oro-Medonte. Fresh-picked Ontario strawberries are so much sweeter and juicier than anything you will find in the store here! With more berries than we know what to do with, now comes the kitchen fun. I decided to try to make Strawberry Oat Bars (originally found here). In the original recipe, there is some attempt at pretending they could be healthy, which I don't really believe with all the butter and sugar involved. I doubled the recipe and still had tons of berries to spare, it just meant I used two baking dishes. The timing was also kind of strange, as they didn't look anywhere near done after only 35 minutes in the oven. I ended up leaving them in for over an hour, they are still pretty moist in the middle and crisp on the bottom, with no burnt bits, although some of the edge exposed berries dried out a little.

The final product is delicious, and I am trying to limit myself to under 4 squares a day... hard work. They make a nice breakfast treat, or dessert, or snack - okay, eat them whenever you want! To make them, you will need:

• 2 cups of rolled oats
• 1 1/2 cups of flour
• 2/3 cups brown sugar
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 3/4 cups of unsalted butter
• 2 tsp cornstarch
• 2 tbsp lemon juice
• 2 tbsp sugar
• 4 cups chopped strawberries
• 1 cup icing sugar
• 1 tsp vanilla
• 2 tbsp milk

1. Preheat oven to 375 F and line two 8 x 8 (or one 9 x 13) baking pans with parchment paper, with excess paper sticking out of the pans for easy removal.
2. In a large bowl, combine oats, flour, brown sugar, ginger & salt.
3. Melt the butter, and pour into the mix. Stir until everything is evenly combined.
4. Set aside 1 cup of the oat mix for later. Press the remaining oat mix evenly into the bottom of each baking dish. Use your hands, or a spatula, but make sure it is pressed down well to form the base of the bar.
5. In a small dish, mix the cornstarch and 1 tbsp of the sugar (leaving 1 tbsp for later).
6. Scatter about half of the berries over each base. Sprinkle cornstarch sugar mix over the berries evenly. Sprinkle the lemon juice evenly on top. Scatter the remaining berries, followed by the remaining 1 tbsp of sugar.
7. Cover with the reserved oat mix and press down, with berries peaking through all over the place.
8. Bake the bars until you feel good about it. The original recipe said 40 minutes, I went for about 1 hour and 20 minutes, checking on them regularly. The berries bubbled, but nothing ever set in the oven to resemble a solid bar.
9. After cooling in the dish for 20 minutes, move to the fridge to get cooled completely. It is in this stage that they actually start to harden up and it all makes sense.
10. While cooling, in a medium bowl whisk together the icing sugar, vanilla and milk to make a glaze.
11. Pour the glaze over completely cooled bars and return to the fridge overnight. I waited about 8 hours before cutting into squares.

There were of course many more berries we needed to make use of, so we also made a tasty crostini (originally found here):

On slices of French baguette, we melted some sliced brie at 350 F, then topped with sliced strawberries, sliced basil, and drizzled honey over each slice. This was actually our entire dinner for 2, and I was so, so satisfied. Oh, brie...

Spanish Chicken & Potatoes

I am a pretty big fan of one-pot meals, where there is little assembly required. I decided to try out Spanish Chicken & Potatoes from Pinch of Yum. My kitchen laziness led to a few substitutions, but it turned out great! This was my first attempt at anything involving eggplant, so I was a little nervous about using it, but it was excellent in the sauce.

To make this, you will need:

• 1/2 cup olive oil
• 1 yellow onion, chopped
• 4 cloves of garlic, minced
• 1 can of whole tomatoes
• 1 eggplant, peeled and chopped
• salt & pepper, to taste
• 4 chicken breasts (I used frozen)
• 10 baby potatoes, sliced
• 1/2 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp thyme
• 1/4 tsp ground mustard
• 1/2 cup chopped fresh parsley
• 3/4 cup uncooked rice

1. Cook the rice.
2. Mix spices together as a seasoning blend for the chicken.
3. Heat the oil in a big skillet over medium heat. Add onion, garlic, tomatoes, & eggplant. Simmer until soft, stirring frequently (about 20 min).
4. Transfer mix to a food processor and blend. Add salt and pepper to taste (it will start out pretty bland and become delicious!)
5. In the same pan, add a little olive oil, chicken and potatoes. Sprinkle with half the spice mix and some salt and pepper. Cook for 15 minutes, then flip chicken, add remaining spices, & cook for another 15 minutes.
6. Add sauce back to pan, simmer until potatoes are fully cooked (chicken should be too!)
7. Top with parsley & serve with rice.

For leftovers, we just stirred the rice and parley into the sauce with the chicken, and I really recommend this. Rice is boring on its own. Make sure you don't hold back on the salt and pepper, it will be the difference between bland and amazing. At first I was disappointed, but the salt really enhances the flavour of the eggplant, and made it a dish I was proud of making. I couldn't resist topping it with a little Parmesan cheese, not sure that is in the 'Spanish' domain though. I will definitely be willing to dip my toe in the eggplant waters again in the future!

Brie & Cheddar Apple Beer Soup

I know, it's summer! You know what goes great with all this air conditioning? A nice warm bowl of soup! I saw this recipe a while ago on Half Baked Harvest and figured last night would be a great time to try it as it has been a while since I have indulged myself with Brie. The soup is creamy,spiced, and satisfyingly heavy. The pecan crumble is so delicious I want to just eat it all with a spoon. I bought a huge 3 L jug of apple cider without realizing I needed less than a cup, but I regret nothing. You could probably really play with this recipe by varying the type of beer and cheese you add. I used a big block of grocery store old cheddar and a nice brie which worked nicely. For the beer, I picked a craft nut brown ale by Black Oak Brewing Co. based in Toronto, ON.

To make this tasty soup you will need:

• 2 tbsp olive oil
• 1 large sweet onion, chopped
• 1 tsp brown sugar
• salt & pepper to taste
• 2/3 cup apple cider ( + more for drinking!)
• 2 apples, chopped (Royal Gala worked well)
• 1 tsp dried thyme
• 1 pint of beer (473 ml can)
• 2 cups chicken broth
• 1 tsp cayenne pepper
• 1/4 cup flour
• 1 cup milk
• 400 g old cheddar cheese, shredded
• 230 g brie, cubed

1. Heat olive oil in a large soup pot over medium hear. Add onion, pinch brown sugar, and season with salt and pepper. Cook until softened (8 min).
2. Add apple cider and cook until onions are caramelized (15 min).
3. Add apples and thyme. Cook until softened (10 min).
4. Add beer, broth, and cayenne pepper. Bring to simmer and cook for 10 min.
5. Whisk flour into milk.
6. Puree the soup until smooth. Return to heat and bring to a low boil.
7. Whisk in the milk & flour mixture and boil for 5 minutes.
8. Stir in the cheeses until melted. Puree again for a nice smooth texture.
9. Simmer soup for 5 min, then enjoy!

While the onions were cooking in the cider I made the pecan crumble topping. To make it you will need:

• 1 cup rolled oats
• 1 1/2 cups pecan pieces
• 2 tbsp flour
• 2 tbsp brown sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 6 tbsp softened unsalted butter

1. Preheat oven to 375 F.
2. Grease a glass pie plate. Add oats, pecans, flour, brown sugar, salt and cinnamon.
3. Cut butter into 1 inch cubes.
4. Incorporate butter into the mixture using your hands until everything is moist and evenly distributed.
5. Bake for 20 minutes, then crumble over soup.

This soup is really heavy and I was surprised by how spicy the bit of cayenne pepper makes it. I know it would probably be best suited for a gorgeous autumn day using fresh picked apples... but it was good last night! I love the crumble recipe and will probably try to find other things to put it on in the future.

Pork Tacos

Tonight for dinner I decided to attempt some tacos...Taco Tuesday! I actually had my heart set on beef when I headed into the store, but pork was on sale and so here we are: Pork Tacos! The taco seasoning was stolen from here, with me preferring smoked paprika in everything. I was also a little more generous with the red pepper flakes for some heat. I know I promised no cilantro, but if you want to add some this might be a good place for it, if you are into that sort of thing.

To make these delicious and simple tacos you will need:

• 1 small white onion, chopped
• 1 jalapeno pepper, chopped
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1 lb of uncooked lean ground pork
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1/4 tsp fresh ground black pepper
• 6 inch tortillas

1. Heat the olive oil in a large pan, cook onion, jalapeno and garlic until soft (10 min).
2. While cooking, mix seasonings so it will be even to add.
3. Add pork and break up into small bits while cooking. Add the seasoning and mix.
4. Cook until pork is done (15 minutes).
5. Make your damn tacos however you want!

The rest is kind of a free for all in terms of amounts. For each of my tacos, I used:

• 2 spoonfuls of the cooked pork mix
• ~1 1/2 tbsp aged white cheddar
• small handful of mixed spring greens and spinich,chopped
• ~1 tbsp light sour cream
• ~1 tbsp PC Pico De Gallo Hot Salsa

Of course, any fresh salsa, including one you make yourself would do the job. even some fresh chopped tomatoes would be nice. I am lazy, and just bought this salsa to try. It is pretty good, not a new necessity or anything though. I inhaled two tasty tacos without a plate, which I do not recommend. Let me know if you have any ideas about other easy taco toppings!

Spicy Corn & Avocado Soup

So I bought too many avocados and decided to head to the internet and make a meal out of the last lonely one. I should warn you now, this will be a cilantro free zone. It tastes like dish soap, so it will never be invited to anything I eat again. I don't care how good you think it is. Now that's taken care of, I present to you... my soup:

I consulted a couple recipes (here and here) and decided they both seemed kind of boring on their own, so mashing them together might be a good idea! It turned out really delicious, and I am scarfing it down between sentences now. If I wasn't trying to be healthy, I would say it needs some heavy cream, so do that if you prefer creaminess over unblocked arteries. Instead I will recommend more avocado (I only had one, but if I did it again I would add another).

To make this soup you will need:

• 1/4 olive oil
• 1 small yellow onion, chopped
• 12 oz can of corn kernels
• 2 garlic cloves, minced
• 4 cups of chicken broth (veg if you swing that way)
• 1 avocado, sliced
• 1 jalapeno, seeded and sliced
• 1/2 orange pepper, chopped
• 1/3 cucumber, chopped
• 1 tbsp lemon juice
• as much salt and pepper as your heart desires

1. Cook onion in olive oil until translucent on medium heat (about 10 minutes)
2. Add corn, garlic, and broth. Simmer on high for 10 minutes
3. Add everything else & blend until even and creamy in texture
4. Season with salt and pepper to taste

Now my soup is all gone. That didn't last long. I will resist going back for more, but just know I want to. The lemon here is the unsung hero I think, and if you want to kick up the spice just let a few jalapeno seeds make there way in. I didn't end up adding any extra salt to mine since my broth was salted, so make sure you try yourself and decide. This made 6 cups, so I'm sure it won't last too long overall and really didn't take long to make. Currently accepting any recommendations for improvements, except cilantro!

UPDATE: Scott got home from work and suggested the perfect additions! A scoop of low fat sour cream and light drizzle of sriracha in each bowl. So it's all gone now.

Lentil & Rice Veggie Burgers

Last night I decided to try a recipe I had been eyeing for a while on Pinterest. Of course I strayed quite a bit and made it very much my own, through laziness, necessity, and well... laziness. The original recipe is intended to be vegan, which I am not, nor was I interested in the concept of a 'flax egg'. I made 4 pretty decent sized patties, with more than enough avocado sauce for each (originally from here, adapted). Each was served on a fresh bun from International Bakery, a local vendor at the Covent Garden Market in downtown London. I also added some extra old white cheddar melted on top, spring mix lettuces, and ketchup. We roasted up some potato wedges tossed in fresh ground salt and pepper as a side. Overall it was a pretty delicious meal. In the future, I might want to step up the spiciness either through more in the patty or toppings - let me know if you have any ideas!

To make the patties, I used things we already had around. The original recommended brown lentils, but I already had red & green, so I made the sub to red. This means my lentil mix is a lot lighter in colour than I was expecting, but I don't think there is a real different in flavour. We also maintain a large jar of minced garlic (laziness, I know) that makes it a lot easier to add garlic to everything. One ingredient I have struggled to find in big box grocery stores was the garam masala spice blend. There is a PC Black Label blend that I found at Loblaws that has been doing the job, but I intend to branch out to more specialty stores in the future. The other note I would add is in regards to the BBQ sauce. This sauce is very vinegary and sweet, in the future I might want to try a smokier sauce.

To make the patties:

• 1 small white onion, chopped
• 1 inch fresh ginger, chopped
• 2 cloves of garlic, minced
• 1/3 cup walnut pieces
• 5 big basil leaves
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garam masala
• 1 tsp fresh ground black pepper
• 1/4 cup uncooked basmati rice
• 3/4 cup uncooked red lentils
• 2 tbsp BBQ sauce
• 1 tsp peanut oil
• 3/4 cup panko

1. Cook rice and lentils separately in boiling water until done.
2. In blender or food processor combine onion, ginger, garlic and walnuts until finely chopped.
3. Add spices, basil, rice, and about half the cooked lentils. Blend until well combined, scraping down the sides regularly.
4. Transfer to a large bowl and add remaining lentils, egg, BBQ sauce, and oil. Mix evenly (with your hands!)
5. Add panko & mix. Add more panko if the mix is too wet, or another egg if it is too try.
6. Form 4 well-packed patties.
7. Grill on medium-high heat until crisp on the exterior (about 8 min per side), using cooking spray to prevent sticking.
8. Make your burger & enjoy!

To make the avocado sauce:

• 1 avocado
• 2 big basil leaves
• 1 clove of garlic, minced
• 1/2 tsp fresh ground black pepper
• 2 tsp lime juice

1. Blend together all ingredients, add salt & pepper to taste.

When making the avocado sauce, remember that avocados tend to brown as they oxidize in exposed air. I recommend waiting until the patties are ready to come off the grill before blending the avocado mix, as it only takes a couple seconds to make.

For all my blending and food processing, I use the Ninja Master Prep Pro System. We live in a tiny apartment with no balcony or access to a BBQ, so for all our grilling we use the Cuisinart Griddler. both of these products made for great gifts for our small space. We use each very often, and they are both easy to clean.