Tag archives for cooking

3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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3 Dinner-Worthy Salad Recipes!


Steak & Blue Cheese Salad with Tomato Vinaigrette

4 cups arugula
1 (8oz) steak, striploin, cooked and sliced
1/2 cup blue cheese, crumbled
Oil
Salt and pepper to taste

Tomato Vinaigrette:
2 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 tbsp red wine vinegar
1 tsp honey (optional)
salt and pepper to taste
2 tbsp basil, chopped

In a medium skillet over medium-high heat, add oil.
Season steak with salt and pepper on both sides and fry until golden on each side and cooked to your liking. Remove from skillet and set aside.
To make vinaigrette, add oil to skillet and heat over medium-high heat
Add shallots and sauté for 2-3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2-3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Store in the refrigerator for up to 5 days.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and blue cheese.
Enjoy!

Asian Inspired Slaw

4 cups red cabbage, shredded
2 carrots, julienned
1 red pepper, thinly sliced
½ cup cucumber, julienned
1 avocado, sliced
2 green onions, sliced
¼ cup cashews, chopped

Dressing:
2 tbsp rice wine vinegar
1 lime, juiced
1 tbsp agave or brown sugar
1 tbsp soy sauce
1 tbsp ginger, freshly grated
¼ tsp garlic, minced
1 tbsp sesame oil
⅓ cup olive oil

In a medium bowl, whisk together dressing ingredients and set aside.
To assemble salad, place cabbage in bowl and arrange remaining ingredients on top.
Garnish with cashews and pour over dressing.
Enjoy!
Option to Add: Sesame Ginger Salmon

Harvest Salad with Chicken

2 chicken breasts, boneless and skinless
2 cups butternut squash, diced
4 cups kale, chopped
1 apple, diced
⅓ cup pecan halves
¼ cup goat cheese
Oil
Salt and pepper to taste

Maple Vinaigrette:
1/4 cup balsamic vinegar
2-3 tbsp maple syrup
3 tbsp Dijon mustard
⅓ cup olive oil
Salt and pepper to taste

In a small bowl, whisk together vinaigrette ingredients and season with salt and pepper to taste. Pour half of the vinaigrette over chicken breasts and let sit in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
On a large non-stick or parchment lined baking sheet, arrange chicken on one side. On the other side, add squash and drizzle with oil and season with salt and pepper to taste.
Bake at 400ºF for 20-25 minutes or until chicken and squash are cooked through and slightly golden.
In a large bowl, add kale and drizzle lightly with oil and salt and pepper to taste. Massage kale until it becomes tender.
In your serving bowl of choice, fill with kale and top with remaining ingredients. Drizzle over remaining vinaigrette.
Enjoy!

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3 Delicious Tofu Recipes | Dinner Made Easy

Tofu Stir-fry

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
salt and pepper to taste
oil

Stir fry:
1 carrot, thinly sliced
2 cups broccoli florets
1 red pepper, sliced
1 cup red cabbage, thinly sliced or shredded
1 cup snap peas or snow peas
oil

Sauce:
1/4 cup soy sauce
1 tbsp fresh ginger, grated
1 garlic clove, minced
3 tbsp brown sugar
3 green onions, sliced

In a small bowl, whisk together soy sauce, ginger, garlic,  brown sugar, green onions and cornstarch. Set aside.
To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes.
Place tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste.
To cook, heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown.
Once cooked, remove from heat and set aside.
In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3-4 minutes, or until slightly softened. Add cabbage and snap peas. Cool for another minutes and add sauce. Cook for another 1-2 minutes then add tofu. Cook until completely heated through then enjoy!

BBQ Tofu Pizza

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
½ tsp garlic powder
salt and pepper to taste
1/3 cup barbecue sauce
oil

Pizza:
1lb pizza dough
1/2 cup barbecue sauce
2 cups mozzarella, shredded
2/3c diced pineapple
1/4 cup red onion, finely sliced
1/4 cup cilantro, chopped

To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes (overnight is ideal). Pat tofu dry and dice into cubes.
Toss tofu in cornstarch, garlic powder, salt and pepper.
In a large pan over medium-high heat, add oil.
Add tofu, and cook for approximately 10 minutes, turning occasionally until tofu is golden.
Once cooked, remove from heat and pour over barbecue sauce to evenly coat.

To assemble the pizza, roll the dough into desired thickness and shape.
Place on large pizza pan.
Spread remaining barbecue sauce over pizza in a thin layer.
Top with tofu, pineapple, red onion and finish with cheese.
Bake at 400ºF for approximately 15-20 minutes or until crust is golden and cheese is melted.
Garnish with cilantro and enjoy!

Tofu Lasagna

4 cups tomato sauce
3 cups baby spinach, chopped
1 block firm tofu, crumbled
1/2 cup basil, chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tbsp Italian seasoning
salt and pepper to taste
2 cups mozzarella, shredded
1/2 cup parmesan, shredded
8-10 fresh lasagna sheets

In large bowl, combine tomato sauce and baby spinach. Set aside.
In another bowl, combine tofu, basil, garlic, chili flakes, 1 tbsp Italian seasoning. Set aside.
To assemble lasagna, add a small amount of tomato sauce mixture to the bottom of the baking dish. Top with pasta sheets. Layer on tofu mixture. Sprinkle with cheese. Repeat layers until baking dish is full, finishing with a layer of cheese.
Bake at 350ºF for 40-50 minutes, or until pasta is cooked and cheese is melted and bubbly.
Enjoy!

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Dinner Live with Mind Over Munch!

Dinner Live - EP2Dinner Live - Dessert EP2 (1)

Watch Dinner Live with special guest Alyssia from Mind Over Munch Wednesday January 25th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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Dinner LIVE | Veggie Fried Quinoa

RecipeCard

Watch the first episode of Dinner Live Thursday January 19th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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One Pot Garlic Shrimp & Asparagus | Easy Weeknight Dinners

One Pot Garlic Shrimp & Asparagus
2 tbsp butter or olive oil
3 cloves garlic, minced
1½ cups quinoa
2½ cups chicken broth
½ tsp red chili flakes
½ cup white wine (optional)
1lb raw shrimp, peeled and deveined
1 bunch asparagus, cut in thirds
1 lemon, zested and juiced
¼ cup fresh parsley
salt and pepper

In a large skillet melt butter over medium-high heat. Add garlic and cook for 30 seconds.  Add quinoa, chicken broth and white wine and bring mixture to a simmer. Reduce heat to low, cover and simmer for 15-20 minutes.  Add shrimp and asparagus, cover and cook for another 3-4 minutes or until shrimp is fully cooked. Finish with lemon zest, lemon juice, parsley, red chili flakes, salt and pepper. Enjoy!

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5 Incredible Dessert Smoothies

Strawberry Cheesecake Smoothie
3⁄4 cup Silk Vanilla Almond
1⁄2 cup vanilla yogurt
2 tbsp cream cheese
1 cup strawberries
1⁄4 cup graham cracker crumbs

Blueberry Pie Smoothie
3⁄4 cup Silk Vanilla Almond
2 dates, pitted and soaked
1⁄2 cup blueberries, cored
1 banana
1 tbsp almond butter
1⁄4 cup oats
1⁄4 tsp cinnamon

Mint Chocolate Smoothie
1 cup Silk Dark Chocolate Almond
1⁄2 tsp peppermint extract
1⁄2 avocado
1 banana

Banana Bread Smoothie
3⁄4 cup Silk Creamy Cashew
1 ripe banana
1⁄4 cup walnuts
1⁄4 cup oats
2 tsp maple syrup
1⁄2 tsp vanilla extract
1⁄4 tsp cinnamon

Black Forest Smoothie
1⁄2 cup Silk Dark Chocolate Almond
1 tbsp chocolate protein powder
1⁄2 cup vanilla yogurt
1 cup cherries, pitted
1⁄2 tsp vanilla extract

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How to make popcorn WITHOUT a microwave!

I am a HUGE popcorn fan but not such a big fan of the microwave.  In fact, I haven’t owned a microwave for more than a decade so I spent years without popcorn until a my boyfriend showed me how to make it on the stove.  This is SOOO EASY you’ll wonder why you haven’t been making it this way all along.

How to make popcorn…Without a microwave!

Prep Time: 1 minute

Cook Time: 2 minutes

Total Time: 3 minutes

Yield: 6-8 cups

Serving Size: The whole bowl!

Calories per serving: Delicious 🙂

How to make popcorn…Without a microwave!

This popcorn is so light, airy and delicious, you'll never eat microwave popcorn again! It's also the perfect vehicle for endless flavour possibilities. Delish! For step-by-step video instructions CLICK HERE For some divine flavour ideas check out these links:

Ingredients

  • 1/2 cup popcorn kernels
  • 2 to 3 tbsp canola or vegetable oil

Instructions

  1. Coat the bottom of large pot with canola or vegetable oil. It is really important to coat the entire surface, otherwise your popcorn will burn. You also want to use an oil with a high smoke point so don't try this with olive oil.
  2. Once your pot is coated, turn your heat to medium high and place two corn kernels in the pot.
  3. Watch those kernels - as soon as they pop, your pot is ready.
  4. Pour a half cup of corn kernels into the pot in a single layer and replace the lid.
  5. Listen closely - as soon as you hear the first few pops give your pot a good shake.
  6. Alternate ten seconds on the heat with ten seconds of shaking. This will ensure your popcorn pops evenly and doesn't burn. This will take about two minutes of constant attention so make any other plans 🙂
  7. As soon as your hear the popping slow, turn off the heat and shake your pot until the last kernels have popped.
  8. And VOILA! You have light, airy popcorn without the microwave. Enjoy!
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Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

Prep Time: 8 minutes

Cook Time: 8 minutes

Total Time: 16 minutes

Yield: 7-9 cups

Serving Size: Just go for it!

Calories per serving: Delicious 🙂

Cinnamon Roll Popcorn

This sweet snack captures all the deliciousness of a cinnamon roll without all the guilt. It's completely addictive and best enjoyed with a tall glass of milk! For step-by-step video instructions CLICK HERE

Ingredients

  • 6-8 cups popcorn
  • 1 cup pecans, chopped
  • ¼ cup salted butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup white chocolate

Instructions

  1. Add pecans to popcorn and mix. Set aside.
  2. In a small saucepan, melt butter. Add brown sugar, cinnamon and vanilla. Heat until slightly thickened.
  3. Pour mixture over popcorn, replace lid and shake until popcorn is coated.
  4. Spread popcorn onto a parchment-lined baking sheet.
  5. Use a double boiler to melt white chocolate chips.
  6. Drizzle white chocolate over popcorn. Allow to cool completely
  7. Enjoy!!
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How to make CREPES

Crepes

Prep Time: 1 hour, 5 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 15 minutes

Yield: 10-12 large crepes

Serving Size: 2

Calories per serving: Delicious 🙂

These incredible crepes are effortless to make, super versatile and absolutely delicious!!!

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tbs butter, melted
  • 1 cup flour
  • 2 tbsp butter, for cooking

Instructions

  1. Mix all of the ingredients in your blender.
  2. Using a sieve, strain your batter.
  3. Let your batter rest for at least an hour or overnight in your refrigerator.
  4. Melt some butter in a non-stick frying pan over medium-high heat.
  5. Pour your batter into the centre of the pan and turn the pan until the batter is in a thin, even layer.
  6. Watch the edges - once they've crisped up and begin to pull away from the pan you're ready to flip your crepe.
  7. Using a rubber spatula, flip your crepe and cook for another ten seconds.
  8. Top them with whatever deliciousness you like.
  9. ENJOY!
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