Dinner with friends the other night included delicious cornish hens (purchased at the grocery store – not a fancy butcher), baked potato slices and fresh from the garden salad. Oh so good.
The cornish hens were stuffed with lemon and garlic and rubbed with some olive oil and then roasted for about an hour at I think 400 degrees (give or take a bit depending on your stove). Chicken should be 165 degrees I think for doneness. It was so moist it almost melted in your mouth. The potatoes were just brushed with olive oil and a bit of salt and baked on another rack along side the chicken till golden. (flip them at the 30 minute or half way mark).
Most of the salad was from a friends garden and was simple greens, a bit of coriander, tomatoes, purple cabbage and feta cheese. The dressing was just poured directly over the salad and included about 3 teaspoons of apple cider vinegar, a lug of olive oil, juice of ½ a very ripe lemon and a sprinkle of brown sugar to cut some of the acidity (there was no white sugar which I would normally have used). Again very fresh tasting. All in all a perfect summer meal!
I came across this on Facebook and thought it was perfect as a reference guide. Quick simple ways to create great meals. How can you go wrong? Grain bowls, rice bowls, quesadillas, squash boats, and chili.
Check out the link to great ideas for simple and healthy meals.
This sounded like a great way to make lasagna without lots of added ingredients or dollars spent. It made perfect sense to me. Smart recipe over at Emily Always Cooks blog!
Lazy Ravioli Lasagna.
Just saying the name gives me goosebumps! I love maple and I love cinnamon so to be able to combine these two ingredients makes for what I would consider the “perfect recipe”. I was going through some of the foodie emails I get each day and came across this recipe on a blog called “Edible Perspective”
I immediately thought of all kinds of things I could use this for including a great gift to bring when going to someones home for dinner. How special would that be?
*Image from edible perspective blog
I still get amazed at how creamy nuts become when you put them in a food processor for long enough. First they become a flour like (which you can use as a substitute for flour in some recipes – and talk about way more flavour that regular flour), then it starts to get creamy and by the time you are finished it looks like the above.
Think of this spread on toast (instead of something like Nutella). I am even thinking of trying a light brushing over meat and then grilling. i bet it would caramelize well – who knows it may be awesome!
Check out the recipe and let me know your ideas.
Check out this great infographic from the food network.com.
This blog goes out to the many many food bloggers out there who sometimes hit a roadblock on what to write about week after week. Check out the link below from Food bloggers of Canada. Some great tips and recipes included.
I know I know – I’m supposed to be on a hiatus. But I got into a crazy cooking frenzy on Sunday and cooked meals for a week! I tried a new dish for me (got the idea from my friend and neighbour Zannat) called stuffed pasta shells. Very simple dish and total comfort food.
1 lb Ground turkey (can use beef or chicken or tofu)
1 can lentils (because I always add lentils to any ground meat I make)
1 onion chopped
3 cloves of garlic chopped
8-10 mushrooms sliced or chopped
1 cup of Ricotta cheese
1 tbsp dried oregano
2 cups of tomato sauce (I used a marinara)
Grated parmesan cheese to top with
Sauté onion, mushrooms and garlic first. Then add ground meat and cook till browned. Add in oregano and ½ cup of tomato sauce and the can of lentils. Sauté all until cooked and then add the ricotta cheese and mix thoroughly.
In a large pot, boil the water for the shells and drop in pasta. Stir occasionally until el dente. Drain pasta when ready.
Using your hands and a fork (I found this the easiest way), stuff each pasta shell with the meat mixture and put in a baking dish. Cover with remaining tomato sauce and sprinkle parmesan cheese over top and bake at 350 degrees F for ½ hour (check to be sure it doesn’t burn – or if it needs more time leave it in for a bit longer – technically everything is already cooked so it is just to crispen the edges of the pasta and heat everything through).
Thats it! pretty simple. I tend to double the meat portion of the recipe and keep it aside before putting the ricotta in. It is perfect for stuffed squash and or several other dishes or just eating as is with a nice salad.
I will be taking a break from blogging for a little while – things are getting busy on several fronts and I can’t manage to blog each week with regularity. I will post from time to time and the blog will remain up as will all the recipes so please feel free to check for previous dishes that may be of interest. I love my food blog and am not ready to stop completely so when I can I will post new dishes and restaurant reviews.
It has been three years of blogging for me and they have been awesome – the people in the community are so great and so amazing with feedback. I am still following a bunch of blogs but will hold off posting on a regular basis for a little while. I think I need a bit of a break.
I am still a foodie! I still work part time as a sensory panelist for a grocery chain testing products and I still cook for several clients regularly (every week). But all of that combined with my everyday work is a lot and after three years I think I just need a bit of time off from this side of things.
Thank you all for taking this ride with me and hope to see you all again very soon!
My friend Peter sent my a link to an article on a blog called Pulptastic. It’s a great link to making everything in the kitchen (and probably in life) easier. Who doesn’t want that. I started reading it first thing in the morning and thought, “okay thats pretty interesting”. But then I kept scrolling and so much more came into play.
Everything from soup to nuts literally!
It’s a long infographic and feel free to scroll past whatever doesn’t relate to your lifestyle needs but I promise there is something for everyone and it’s all spelled out so simply.
Definitely a keeper in the food files.
Enjoy and let me know which is your favourite section.