French Onion Tomato Soup

French Onion Tomato Soup is a marriage of perfectly roasted tomatoes, onions & garlic topped with toasted bread and ooey gooey melted cheese.

Bowl of French Onion Tomato Soup

I feel a bit late to the party with this soup.  The sun is out, people are wearing more sunglasses & less clothing and I’m trying to convince my preschooler that just because the light is blaring in his window it is still bedtime.  Ahhh, summer is so close here in the pacific northwest… so let me make you a piping hot bowl of soup.

Bowl of French Onion Tomato Soup

This probably would have been better served in a few months ago but forgive me… regardless of the temp outside, sometimes you need a hug in a bowl.  All I know for sure is this meal combines my favourite two soups – tomato and French onion – so it could have been 35 degrees celsius outside and this girl would be looking for seconds.

Bowl of French Onion Tomato Soup

Actually,  the tomatoes are from last summer.  We scored so many fresh ones at seasons peak and ate them all summer. But near the end of the season, they started to get a bit soft (not unlike the author) and pretty much begged for salvation. So, into the freezer they went. Whole. Untreated. In a plastic bag.

Bowl of French Onion Tomato Soup

Fast forward to April and time to clean out the freezer. French Onion soup is my favourite soup of all time. Tomato soup is a close second. Truth be told Campbells canned condensed tomato soup (the kind that goes sllllllurp when it comes out of the can) is my all time favourite. I wouldn’t dare look at the ingredient list today but it got me through MANY university (late) nights & mornings.   After making this soup I think I can say with some amount of certainty, every soup should have a lid with melted cheese on it.

Bowl of French Onion Tomato Soup

As with most of my recipes, there is one secret. This one is step two – AFTER you roast the tomatoes, onions and garlic and scrape them into the pot.  I think the magic occurs when you add a bit of water to the baking pan and scrape all the “goodness” off the bottom and then pour that liquid into the same pot.  Its a bit dark and scary but I love the smokiness and warmth it adds to the soup. It truly replaces the need for a box of broth.  The maple syrup is also a slightly different hint of sweetness the soup needs.

Bowl of French Onion Tomato Soup

I know it’s warm out and nights are longer but over the next few weeks, when you just might need a hug in a bowl, I think this soup could be the arms you could be looking for.

Bowl of French Onion Tomato Soup

Enjoy!

Bowl of French Onion Tomato Soup

PS – if you prefer your soup ‘consciously uncoupled’ you can my French Onion Soup here and my Tomato Soup here.

 

French Onion Tomato Soup
Author: 
 
Ingredients
  • 2 cup of fresh tomatoes, whole or halved
  • ½ onion, roughly chopped
  • 4 garlic cloves, peeled & whole
  • 2 tablespoons extra virgin olive oil
  • 1 can San Marzano tomatoes, whole or chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 – 2 cups of water or milk or broth (depending on thickness of soup)
  • 2 cups of grated cheese (mozzarella, gruyere)
  • toasted bread (gluten free if necessary), cut to size of bowl
Instructions
  1. Preheat oven to 250 degrees
  2. Arrange fresh tomatoes, onion and garlic on baking sheet. Drizzle with olive oil and roast for 90 minutes, checking every ten minutes after one hour.
  3. Scrape off baking sheet into a heavy saucepan or dutch oven. Add some water to the bottom of the baking sheet and scrape around, getting off all of the “good stuff”. Pout this liquid into soup pot.
  4. Add remaining ingredients (except extra water/milk/broth). Bring to a boil and then simmer for 20 minutes.
  5. Transfer to a blender (or use immersion blender) and blend until completely smooth.
  6. Transfer into oven safe bowls. Top with crusty bread and grated cheese and broil until melted, brown and bubbly.
  7. Enjoy!

 



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Maple Roasted Lentil Granola

Maple Roasted Red Lentil Granola with almonds & toasted coconut.  A high protein, high fibre vegan way to start your day.

bowl of granola

I am always up for a challenge – especially one involving food.

bowl of granola

Canadian Lentils posed a challenge to come up with creative ways to use lentils. From desserts to appies to everything in between, the challenge was to find new and interesting ways to incorporate lentils into your day to day cooking.  In the past, we have not been big lentil consumers around this house.  The exception probably comes during our monthly fix of Indian cuisine when we order Dal just because we think it makes our order of “every animal protein bathing in deliciousness” with a side of 27 pieces Garlic Naan seem somehow more balanced.

bowl of granola

My vegan-leaning sister swears by lentils as a high protein substitute for meat so she was my first call as I tried several lentil recipes over the last few weeks.   I was pleasantly surprised with how most of them turned out. They certainly worked great as a potato substitute in a perogy you may see here shortly and I made a cauliflower & bacon lentil soup inspired by Todd & Diane’s recipe in Food and Wine.

bowl of granola

All fantastic.  It seems like no matter how you prepare them, lentils are a staple in the space of comfort food.

bowl of granola

It was ultimately the Maple Roasted Red Lentil Granola that was my favourite use though. I think the cooking method is key to ensure they get crispy and flaky and red lentils are definitely the ones that will yield the best results.  Just a handful of ingredients like maple, vanilla and a hint of cinnamon are all you will need to balance the already earthy flavour of the red lentils.

bowl of granola

If you love granola, this is a great way to enjoy it with a much high protein & fibre component. Give it a try and if you like it, pop on over to Canadian Lentils and let them know.

bowl of granola

Enjoy!

Maple Roasted Red Lentil Granola
Author: 
 
A vegan, low carb, high protein, high fibre granola.
Ingredients
  • 1 and ⅓ cups of red lentils, rinsed
  • ⅓ cup maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 tablespoons oilve or sunflower oil
  • ½ cup roasted whole almonds
  • ½ cup toasted coconut
Instructions
  1. Preheat oven to 300 degrees.
  2. Add the lentils to a pot of boiling water. Reduce heat and simmer for five minutes until just tender.
  3. Drain lentils and spread out on a cookie sheet. Place in fridge for ten minutes to cool.
  4. While lentils are cooling, whisk together maple syrup, cinnamon, vanilla and oil in a medium bowl. Add the cooled lentils and stir to combine well.
  5. Spread the lentils on a parchment paper lined cookie sheet or baking tray (you may need two if your cookie sheets are smaller). Bake for 60 minutes, stirring every 15 minutes.
  6. For the last 15 minutes, add the almonds and coconut.
  7. Cook and store in an air tight container.

 

 



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“My Vices” Mini Meatballs

The best thing about this sweet & tangy meatball sauce is you most likely already have everything you need in your fridge. 

Mini Meatballs

Vices.

Mini Meatballs

Red wine & coffee are mine.  They are by no means my only ones but certainly in the top five.  In fact, I can probably guarantee you no matter time of day you are reading this there is a good chance I am sipping one of those two liquids.  (and if you are reading this at 3pm it could actually be both)

Mini Meatballs

This thick and tangy mini meatball sauce is really what makes the dish and it only came together because I was enjoying the pleasure of cooking in a kitchen that was not my own.   Little and I were enjoying spring break at my parents little slice of heaven on an isolated lake and when you are over an hour away from the nearest grocery store, you learn to get creative.  My mom so generously offered to have anything on hand for me that I may need for any recipe development I would sneak in. This woman is an amazing cook so I just laughed and said, oh no – you will have anything I need, I’m certain.

Mini Meatballs

I should not have been so certain.

Mini Meatballs

We had a good laugh as I learned she had no soy sauce, no ginger, and no fresh herbs but just in case I needed them… two unopened jars of capers.

Mini Meatballs

I had come across these meatballs on Pinterest and thought they looked delicious. I had started out wanting to create some Asian flavours but with my “cabin” pantry lacking some key inputs we had to go a different direction.  I have used coffee successfully with meat on several occasions including this espresso rubbed steak and these coffee brined drumsticks.  The base of the sauce is strongly brewed coffee and red wine.  The dry mustard and agave balance it out and as it cooks and thickens, the sauce comes together quite well.  The meatballs couldn’t be simpler – I tend not to use any filler in my ground meats so it is just meat and seasoning.  I also made these meatballs extra small. It takes longer to make them and they tend to get eaten faster but the cute factor is hard to beat.

Mini Meatballs

Enjoy!

 

“My Vices” Mini Meatballs
Author: 
 
The best thing about this sweet & tangy meatball sauce is you most likely already have everything you need in your fridge.
Ingredients
  • 1 and ½ lbs extra lean ground beef
  • 1 cup very strong coffee
  • 1 cup red wine (bolder if possible)
  • 2 medium cloves garlic, grated or finely chopped
  • 1 Tbsp tamari
  • 2 Tbsp dry mustard
  • 2 Tbsp rice flour (more or less to thicken, AP flour works too)
  • 1 and ½ Tbsp agave or brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp salt
  • Coarsely ground black pepper
Instructions
  1. Preheat oven to 400 degrees
  2. Form ground meat into small balls – about the size of one and a half tablespoons. Place on a lined cookie sheet and back 15 minutes until done.
  3. While meatballs are cooking, prepare sauce. Bring red wine & coffee to a rapid boil and reduce to simmer.
  4. Add remaining ingredients, EXCEPT rice flour. Stir to combine.
  5. In a small bowl, add the rice flour. Stir in two tablespoons of water to dissolve the flour (this ensures no lumps in the sauce) Pour it into the sauce on stove, stir well.
  6. Continue to cook the sauce at least another 12 to 15 minutes on a low simmer, until desired thickness and flavours are achieved. The longer is simmers the more intense the flavour and thicker the sauce. If you find it too strong or thick, simply had more water and continue to cook.
  7. When sauce has reached desired flavour, add meatballs and stir till well coated. Cook an additional 10 minutes on low heat.
  8. Serve and enjoy!


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Matt’s Macaroni and ‘Cheese’

As much as I try to fight the establishment of rainbow coloured food aimed at children…

Bowl of Macaroni and Cheese

… sometimes you just have to wave the white flag and fake it.

Bowl of Macaroni and Cheese

Little has never had the original KD at home.  Not because of any soap box/political statement/agenda I am trying to promote.  Simply because I am fortunate to live in an urban community where I have “healthy/organic/chemical free instant macaroni” options if we choose to exercise them. (and I try to save the treats for outside the home as much as possible)

Bowl of Macaroni and Cheese

If he go to a friends house and they are serving the bright orange pasta, he would happily eat it and I would happily approve. I just choose not to bring it in  the house because my situation &  community makes it easy for me (translation: I feel very blessed) to make that choice.

Bowl of Macaroni and Cheese

All that said (she whispers), VERY LITTLE can compete with the original.  Little has had it drowned in ketchup and practically licked the plate.  (probably because he saw mommy do the same)

Bowl of Macaroni and Cheese

I felt it necessary to take a stab at a healthier version of the bright noodle dish. This started out as a soup and quickly transformed into a pasta sauce. I think it works in either case. Little calls it “orange soup” when the noodles are absent, and when I mix it with pasta, he calls it “yummy”. Just two slices of bacon are enough (and necessary I think) to make it indulgent enough to give the original a run for its money. You need a decent blender to get the consistency. There is no cheese – or dairy – in this recipe. It just looks like Mac ‘n Cheese and I couldn’t think of a better name.

Bowl of Macaroni and Cheese

I urge (probably too strong a word – suggest?) you to give it a go. Just once. I would love to hear the feedback. It really is super fast to make – will rival the instant box – and completely whole and clean. If it’s a bust so be it…

Bowl of Macaroni and Cheese

… you are welcome to wave the white flag at my house any day.

 

Matt’s Mac ‘n ‘Cheese’
Author: 
 
A cheese/dairy free macaroni substitute.
Ingredients
  • 2 slices of bacon, diced
  • ½ onion, diced
  • 2 -3 medium carrots, peeled & diced
  • 2 -3 medium sweet potatoes, peeled & diced
  • 3 – 4 cups of broth (chicken or veggie)
  • salt and pepper to taste
  • Optional: cooked pasta shells of choice
Instructions
  1. Heat a dutch oven (or heavy saucepan) over medium-high heat.
  2. Add diced bacon. Cook 2 -4 minutes until browning.
  3. Add onion. Stir and cook until translucent About 4 – 5 minutes.
  4. Add carrots & sweet potatoes. Stir and cook about 5 minutes.
  5. Add broth. Bring to a boil, reduce to a simmer until carrots are soft to fork pierce.
  6. Transfer mixture to blender or food processor and process until silky smooth.
  7. Enjoy as a soup, or toss with cooked pasta shape of choice.

 



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Lemon & Garlic Roasted Cauliflower

It’s almost the weekend….

Roasted Cauliflower

… so let’s keep things super simple.

Wash cauliflower. Cut cauliflower. Place cauliflower on baking tray. Toss with lemon, garlic, olive oil and salt. Roast.

And done.

Roasted Cauliflower

EVERYONE loves cauliflower these days.  It’s absolutely what kale was two years ago. I am sure it’s time will soon pass but I’m on board and think it’s a brilliant staple to keep in the fridge for so many reasons.

1. It lasts all week and then some. It usually means it winds up alone in my crisper but I’m always so grateful its there.
2. It transitions great from a weeknight side dish to a healthy happy hour snack.
3. What other food can you make into  pizza crust AND chocolate cake?

Roasted Cauliflower

So I know it’s Friday and you are probably exhausted, but instead of a putting out a bowl of chips or popcorn when your happy hour/movie/general chill time rolls around this weekend, think about giving the lonely cauliflower in the back of your fridge some love. Toss it on a piece of parchment on a board and be done.  I can assure you…

Roasted Cauliflower

…we will be.  Happy Friday!

Lemon & Garlic Roasted Cauliflower
Author: 
 
Ingredients
  • 1 head of cauliflower
  • 3 – 5 bulbs of garlic (see note below)
  • half a medium onion, roughly sliced
  • 3 Tablespoons extra virgin olive oil
  • Small handful of fresh herbs (rosemary, thyme, tarragon)
  • juice from half a lemon, plus the zest
  • salt and pepper
  • Parmesan, optional
Instructions
  1. Preheat oven to 375 degrees.
  2. Wash and roughly chop cauliflower into varying bite size pieces. Lay out on a baking sheet.
  3. Garlic. Either peel and thinly slice the bulbs so they are mixed in with the cauliflower or break apart but leave them whole and in skin to squeeze out and toss on cauliflower after it has roasted.
  4. Toss cauliflower, onion, garlic, oil, herbs, salt, pepper and lemon juice and zest.
  5. Roast for 15 minutes, tossing half way. Check for doneness. Having some texture or crunch is nice. Use a microplane to finely grate some fresh parmesan if desired.
  6. Enjoy!

 



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Cleansing Ramen Soup {vegan, gluten free}

 

Bowl of Ramen Soup

This may or may not be Ramen…

Bowl of Ramen Soup

… but given the recipe title, let’s call it that.

Bowl of Ramen Soup

Ramen stirs up very homey memories from college and university.  It is on a short list of things that can satisfy a 2am craving after a liquid indulging evening out.  Our brand of choice was Ichiban as there was something magical about that little spice packet – just the right portions of sodium & msg to magically transform the deep fried noodles when the hot water hit.

Bowl of Ramen Soup

By actual definition, ramen refers to a quick cooking noodle in a clear broth with vegetables and sometimes meat. (I can assure you if there was any meat in those instant noodles, I do not want any further details on the matter.) But not all ramen comes out of a plastic package. I have experienced some delectable ramen dishes in some of my favourite Japanese restaurants.  Warm bowls of comfort with a steaming flavourful broth.

I called this a cleansing soup because that is what it started out as.  Mister was heading out of town for the week and I wanted to plan some lighter fare for me and Little one.  A bit of a mini-cleanse because I like to (unreasonably so) blame all my bad eating habits on my other half. I think it was in the marriage contract.

Bowl of Ramen Soup

The broth is a combination of shoyu and miso ramen – vegetable based with miso flavour.  I rarely do a home made stock without animal protein because I find I can’t get enough flavour from straight veggies. After some testing,  I found this combination of vegetables yielded a nice strong broth that was not at all cloudy (often a challenge with bone broths). The squash and greens are key to the deeper flavour.   You could easily use dried noodles of any kind in this soup – the zucchini noodles ones were just to keep me honest on the cleanse. (and because I love vegetable noodles)  I would also make this again and add a boiled egg and/or some shredded chicken.

Bowl of Ramen Soup

So like my Cauliflower Crust Pizza was not really “pizza” – this is definitely not your college ramen.  But I am getting older wiser & with wisdom…

Bowl of Ramen Soup

… comes better ramen.

 

5.0 from 1 reviews

Zucchini Noodle Miso Ramen {vegan, gluten free}
Author: 
 
Ingredients
  • 4 medium zucchini, julienned
  • 8 cups of water
  • 1 large onion, quartered
  • 4 large carrots, 2 carrots cut into thirds, 2 carrots thinly sliced
  • ½ a small acorn squash, cut into large cubes
  • 2 cups of chopped greens such as kale, beet greens, collard greens, chard,
  • 2 celery stalks, coarsely chopped
  • ½ cup cabbage
  • 2 inch piece fresh ginger, cut into four
  • 2 cloves of whole garlic, cut in thirds
  • 1½ tablespoons miso paste
  • 1 scallion, green part chopped
  • Garnish: fresh lime, cilantro & parsley to finish
Instructions
  1. Julienne the zucchini, peels on. Using a julienne peeler or mandolin, peel the zucchinis into noodles and place in a colander over a bowl. Let drip or rest on the counter up to two hours. (leaving uncovered in the fridge accelerates this) The drier they are, the better they stand up to the hot broth.
  2. Make the broth. Combine the remaining ingredients (except the thinly sliced carrots & scallion) into a large stock pot. Bring to a rapid boil, then reduce to a simmer for one hour. You can let it simmer longer for a deeper flavour.
  3. Strain out the vegetables and return to the pot. Add thinly sliced carrots and return to a boil for 3 to 5 minutes, depending on how cooked you like the carrots.
  4. Portion out zucchini noodles into bowls and pour hot broth over.
  5. Finish with chopped scallions, fresh lime, cilantro or parsley.

 



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Spiced Dutch Baby {and Top Five Dutch Baby Recipes}

 

I made this totally because of the name…

Dutch Baby by Food Well Said

… and what you get to cook it in.

DutchBabyPancakeRecipeFifteenSpatulas (Dutch Baby by Fifteen Spatulas)

Wood & cast iron are my absolute two favourite things to present food on/in.  If you know me, you know I have an incredible affinity toward family style plating.  Wood and cast iron make complete sense to me as the best things to serve something a family would share.

xIMG_8641.jpg.pagespeed.ic.bP02Nl1yHP (Dutch Baby from Alaska From Scratch)

My therapist and I only recently did a little self discovery as to why these two surfaces draw up such a warm and affectionate emotion in me and it’s pretty obviously traced to growing up in a family that spent many summers camping in the great outdoors. We camped a LOT. Like a LOT. I have the absolute fondest memories of setting up tarps & tents.  I have story upon story of building fish smokers on the beach out of willow trees & cardboard, or digging deep holes in the sand only to throw in hot coals and a raw roast. I was blessed with parents who were foodies ahead of their time.   We were cedar planking long before you could find cedar planks at a local grocer.  Mandrell said it best…we were simply country when country wasn’t cool.

dutch-baby-german-pancake-c (Dutch Baby from Simply Recipes)

Our camping trips always included a cast iron frying pan and the echoing words of my father – leave the cast iron for me to wash, and make sure no soap touches it. Next to his tackle box, it was a sacred piece of equipment.

Dutch Baby.  It was only recently I heard the word dutch baby… a fantastic name, for really a fantastic breakfast.  At a cross between a pancake and a crepe it’s pretty much a no brainer. I take a lot of pride in my ability to make a pretty amazing pancake.  My dad’s culinary wheelhouse was (is) weekend breakfasts and grilling.  And camping meant dad was donning the chefs hat much of the time.  I remember pancakes were his “thing” and there may have been Cheese Whiz in our fridge, but there was never pancake mix in our pantry. There was just dad and a bowl and a whisk… add wet to dry to wet (gasp!) until the right consistency was achieved and then stealing the show with his ability to flip a hotcake in the air. (FYI Dad… I have sinced tried that… not really that hard mister)

12726865284_f84a64d711_c
(Gluten Free Dutch Baby from Memento Bracelet)

This is my first “round up” style of post.  As much as I like to think I can make the best {insert anything here} out there, there are so so many absolutely incredible home cookers/bakers, it would be a crime not share.  So I have rounded up some of my favourite Dutch Baby recipes and if you like that, I will continue to do so with other recipes.  I know I appreciate being able to pick a particular recipe that maybe appeals to me (and what I have in my fridge/pantry) , and maybe you do to.

Apple Baked Dutch Baby (Apple Baked Dutch Baby by A Pretty Life in the Suburbs)

So this weekend, maybe change things up for Pancake Saturday/Sunday and give one of these Dutch Baby recipes a try. I think you can’t go wrong with any of these five…

Dutch Baby by Food Well Said

…or the one I served up this past weekend. Enjoy!

Spiced Dutch Baby
Author: 
 
The Dutch Baby is an easy, (all in the blender) breakfast that is a cross between a pancake and a crepe. Easily topped with any kind of fruit, a kid & grown up favourite!
Ingredients
  • 2 teaspoons unsalted butter
  • 2 large eggs
  • 1 tablespoon brown sugar
  • 1 tablespoon light molasses
  • ⅓ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • pinch of salt
  • ⅓ cup milk
  • Powdered sugar, for dusting
Instructions
  1. Preheat oven to 400 degrees.
  2. Place butter in cast iron pan and into oven to preheat.
  3. Put eggs, sugar & molasses in a blender or food processor and mix for 2 minutes.
  4. Add remaining ingredients (except powdered sugar) to blender and process until smooth. Set aside.
  5. Remove cast iron from oven and swirl butter around so all sides are coated. Pour blender contents into hot cast iron and place in oven for 18 minutes, checking at 15.
  6. Use spatula to remove from pan, and sprinkle with powdered sugar.

 

 



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Butternut Squash & Carrot Salad

Butternut Squash & Arugula Salad by Food Well Said

As a self proclaimed passionate carnivore…

Butternut Squash & Arugula Salad by Food Well Said

… a vegan would actually eat quite well at my house. Evidenced by this raw butternut squash salad.

Butternut Squash & Arugula Salad by Food Well Said

Here is a quick little insight into what happens in my kitchen and how it ends up here.

Butternut Squash & Arugula Salad by Food Well Said

Much of the food you see on the site is a result of what is in my fridge/pantry/countertop AND is moments away from taking its own life. I say that in jest..

Butternut Squash & Arugula Salad by Food Well Said

…sort of.

The deal is my week is usually filled with brilliant aspirations of recipe and flavour testing, experimenting and discovery. Visions of how Monday through Thursday me and Little will joyfully frolic through the kitchen, singing and dancing our way through recipe trials and adjustments. He will wait patiently as things simmer, boil or bake and even more patiently as I place warm chocolate chip cookies under his nose, only to say… “no touching sweetie, mommy needs to take a picture of these”.  He responds.. “no problem mommy, I will play quietly & independently over here while you ‘work’ “.

Butternut Squash & Arugula Salad by Food Well Said

As my laughter subsides, I can assure you the  reality is a trip to Mars away from that. Life happens.  A beautiful life happens. But some weeks are just messier than others.  I hate the thought of wasting food and so (and hence why I was roasting chicken at 6:30 this morning) while I wish my inspiration was all Pinterest/food mag derived, it quite honestly is “food on the edge” inspired.  This salad was no different.

Butternut Squash & Arugula Salad by Food Well Said

The beauty of winter squash is those babies will sit on your counter for weeks quite contently. I have been doing a lot with squash this winter. My two favourite ways to prepare it are definitely soup – this butternut squash soup from over a year ago is still a favourite – and then as a pasta sauce.  A roasted butternut squash (alongside a few sweet potatoes, carrots and a slice of bacon) make a fantastic creamy “cheese” sauce for a pasta that big and little people in this house seem to get pretty excited about.  Recipe coming for that pronto.

Butternut Squash & Arugula Salad by Food Well Said

Martha inspired the ingredients & flavour combinations here. I have never had squash raw before and I was pretty skeptical.  After playing around with getting the right thickness for the squash, it works beautifully. I tried hand slicing & the mandolin and nothing worked better than the good ol’ veggie peeler. The only thing I would do differently would be to marinate the butternut squash in the vinaigrette about 15 – 30 minutes prior to serving, just to have the vinegar break it down a little, but texturally it was still very appealing.  The dressing is without any added sweetness because the dates fill that space. Paired with peppery arugula, it was a winner all around.

Butternut Squash & Arugula Salad by Food Well Said

 

Shaved Butternut Squash Salad
Author: 
 
A hearty raw vegan salad made from shaved butternut squash, peppery arugula & a grainy mustard vinaigrette.
Ingredients
  • 2 Tablespoons white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon whole-grain mustard
  • 2 scallions minced, white portion
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1 cup butternut squash, peeled, then shaved with peeler.
  • 1 cup carrots, shaved
  • 6 cups fresh arugula, freshly packed
  • 4 dates, pitted & thinly sliced (about ½ cup)
  • ¼ cup raw sunflower seeds
  • freshly grated horseradish (optional)
Instructions
  1. Combine the first six ingredients in a small jar with a lid and shake vigorously to combine. Pour into a medium bowl.
  2. Shave off butternut squash & carrot and marinate in dressing for 15 to 30 minutes.
  3. Add arugula & toss to combine.
  4. Top with dates & sunflower seeds.
  5. Top with greater horseradish if desired.

 

 



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Berry Breakfast Bowl {or Ice Cream for Breakfast}

For wordless Wednesday, I knew the recipe had to speak for itself…

Breakfast Berry Bowl with Granola

…so I made a bowl of ice cream for breakfast.

The size of Little’s eyes when he heard he could have ice cream for breakfast could have lit up a stadium. When he gets excited he kinda shakes and clenches his fists, its precious.

Breakfast Berry Bowl with Granola

I recognize it’s a lot easier to convince a three year old this is “ice cream” then anyone over the age of 8, but I encourage you to give it a try.

Breakfast Berry Bowl with Granola

Close your eyes and think rich berry sorbet on a hot summer day.

Breakfast Berry Bowl with Granola

It’s clean. It’s a healthy mix of carbs and protein. The cold sorbet will wake you & refresh you, while the warmed honey will comfort you. You could do this with same frozen banana, cocoa, agave and some peanut butter for a chocolate riff. Now that I say that, you may just see that here sometime soon.

Breakfast Berry Bowl with Granola

And now as always…

Breakfast Berry Bowl with Granola

…too many words for wordless Wednesday.

 

 

5.0 from 1 reviews

Breakfast {Ice Cream} Berry Bowl
Author: 
 
There are really two recipes here. You could use store-bought granola as well. I use a vitamin which will liquify a stone. If you don’t have a high quality blender, try an immersion blender or let your banana thaw slightly before whizzing. For vegan options, sub maple syrup.
Ingredients
  • 2 cups whole rolled oats, raw
  • ½ cup raw nuts (I used pine nuts)
  • ⅓ cup raw seeds (I used sunflower seeds)
  • ⅓ cup unsweetened dried fruit
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, room temp solid
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1 cup frozen blueberries
  • 1 frozen banana
  • ¼ cup unsweetened almond/coconut milk
  • 2 tablespoons honey, warmed (or maple syrup for vegan)
Instructions
  1. Preheat oven to 300 degrees.
  2. Combine first 8 ingredients in a medium bowl. Use your fingers to mix together really well, making sure all the oats are coated in coconut oil & maple syrup.
  3. Spread them out on a cookie sheet and bake for 20 – 30 minutes. I like mine a little toastier so check after 20 and see what you think.
  4. Remove from oven and let cool. Can be stored in an airtight jar for up to a month.
  5. While the oats are cooking, put the blueberries, banana and coconut milk in a blender/food processor and blend until very smooth. It will have a soft ice cream texture.
  6. Scoop blended mixture into a bowl, sprinkle with homemade granola & top with warmed honey.


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Easy Weeknight Spaghetti

 

Spaghetti with tuna

Five dollars. Fifteen minutes. A healthy dinner for four on the table…

Spaghetti with tuna

…you are so welcome.

This meal came together so quickly and was so well received by my small brood, I was excited to share it here.  I would like to say it was inspired by a gorgeous photo spread in my favourite food magazine or that I strategically tested and retested various flavour and texture combinations until it was just right.  Ya…. not so much.

This is pretty much how it went down…

Spaghetti with tuna

Saturday morning.

“Hun, do you mind taking Little to gymnastics this morning? I just have sooooo much work to do around here.  Thanks sweetie. Have fun & I will have a really nice lunch waiting for you guys when you get back.”  

Fast forward 65 minutes later and my list of accomplishments included a hot shower, deep conditioning treatment and – if I do say so myself – a killer eyebrow shaping.  Insert expletive and a mad dash to pantry. They are now due home in five minutes.

Spaghetti with tuna

Strategically send text to Mister “Have yummy lunch ready but it needs bread, swing by bakery before u come home?” Selfie high five, just bought myself 15 more minutes. 

I put a pot of water on (because that seems to be what people do in emergencies) and scoured pantry & fridge. One of my FAVORITE meals is a linguini alla vongole with pancetta. Given fresh clams and cured pork were not in play here I was able to improvise with spaghetti & canned tuna. I wanted to beef (pun!) up the protein so I added some chickpeas and truthfully the edamame was for colour but taste wise worked out great. I think it would have been even better with some fresh tomatoes at the end, or some bacon/pancetta etc.  Even without though, it was a great meal.

Spaghetti with tuna

But if you know me, you know I like numbers.  - the numbers don’t lie.

Dollar wise – can’t beat can of tuna, can of garbanzo beans, box of spaghetti.  Time wise – can’t beat a recipe that gives you something to do while water is boiling. I’m all about efficiency. 

Spaghetti with tuna

Throw this in your back pocket and sometime over the next couple weeks when you are in a bind for a quick, healthy and satisfying weeknight supper, give this one a try…

Spaghetti with tuna

…and then you can really thank me.

 

 

Easy Weeknight Spaghetti (with chickpeas, edamame & tuna)
Author: 
Recipe type: Main
 
Under 5 dollars and on the table in 15 minutes.
Ingredients
  • 1 package whole wheat organic spaghetti
  • 1 tablespoon olive oil
  • ½ medium onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 teaspoon dried chili flakes
  • 1 small can of garbanzo beans (chickpeas)
  • 1 cup edamame, shelled & frozen
  • 1 can tuna, white (chopped or whole), in water or oil
  • 2 tablespoons fresh grated parmesan
  • salt and pepper to taste
  • juice of half a lemon
  • parsley/scallions for garnish
Instructions
  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions to firm, al dente texture.
  2. While pasta is cooking, heat olive oil over medium heat in heavy frying pan and add onion & garlic. Cook until translucent (about four minutes). Add garbanzo beans, frozen shelled edamame. Toss and cook an additional 7 – 9 minutes. (if you have a lid for the pan you can put it on here and steam the edamame a bit to cook them faster). Add tuna, breaking it apart and stiring to combine. Cook an additional 2 -3 minutes.
  3. When pasta is done drain and add (using tongs is most effective) to the tuna and bean mixture, tossing thoroughly.
  4. Squeeze with lemon, season with salt and pepper to taste, garnish with parmesan & parsley and serve.

 



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