Vegetable Fried Rice

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The Hubby and I made a New Year's Resolution to no longer buy bagged salad kits...kind of a weird resolution, but A) they are never great, B) they are expensive for what you get, and C) usually at least 10% of the lettuce is wilted or slimy well before the expiry date.  And also D) one time there was a full dead moth in a bagged salad kit that I bought and was in the middle of eating.

But how this is all working out though, is that we basically just don't eat salad anymore.  Too lazy!  But, we do need vegetables in our life (I'm told), so I made this vegetable fried rice as a side dish for our roasted maple orange pork tenderloin the other night.  It was super tasty, so I had to share the recipe.  The is another Looneyspoons special...they never seem to disappoint.



I feel so domestic and resourceful whenever I use up leftovers in a new recipe, in this case leftover rice and peas.  My mom, Queen of never wasting anything (anything), would be proud.  The rice that I used was some coconut jasmine rice from dinner two nights before, and it tasted really great fried up in this dish.  The Hubby and I got a few meals each out of this recipe, and it was even better the next day.

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One Year Ago:  Cheesy-Carrot Casserole
Two Years Ago:  Hamburger Soup
Three Years Ago:  Slow Cooker Beef Chili Rice Bowl
Four Years Ago:  Easy-Peasy Cauliflower Cheesy Soup
Five Years Ago:  Caesar Salad

Healthy Vegetable Fried Rice

Serves: 6 - 8

Ingredients

• 2 eggs
• 2 1/2 teaspoons sesame oil
• 1 cup finely chopped onions
• 1 cup finely chopped mushrooms
• 3/4 cup finely chopped red bell pepper
• 1/2 cup finely chopped celery
• 1 tablespoon grated ginger
• 2 teaspoons minced garlic
• 1 cup frozen vegetable mixture (peas, carrots, corn, beans, or just peas and carrots) 
• 4 cups cooked jasmine or basmati rice (preferably leftovers)
• 1/2 cup chopped green onions
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce

Directions
In a small bowl, whisk together the eggs and 1/2 teaspoon of sesame oil.  Lightly spray a non-stick skillet with cooking spray and heat over medium-high heat.  Add egg/oil mixture and cook without stirring, until underside is cooked, then flip and repeat with the other side.  Remove cooked egg from skillet, chop into bite-size pieces, and set aside.

Heat remaining 2 teaspoons of sesame oil in non-stick skillet.  Add onions, mushrooms, bell pepper, celery, ginger, and garlic.  Cook, stirring occasionally, until vegetables are tender, about 5 - 8 minutes.  add frozen vegetable mixture, and cook until heated through, about 2 - 4 minutes.  Add chopped egg, cooked rice, green onions, soy sauce, and hoisin sauce.  Mix well and continue cooking until rice is heated through.

Enjoy!

Recipe Source:  Looneyspoons Cookbook

Roasted Pork Tenderloin Drizzled in Maple-Orange Sauce

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Happy New Year slash almost February!

I had a few brunch-related posts all ready to go before Christmas, in case anyone needed some inspiration for Christmas morning or New Year's Day brunch, but then I got lazy (even though it's scientifically impossible for the mother of a 10-month old to be lazy).  And now it's January 30.  So, maybe next year!

We had so much fun with the Little Man's first Christmas!  From the taste of the needles on our fake Christmas tree, to squealing at the snow from our living room window, to the endless amusement derived from an empty cardboard wrapping paper roll, he loved Christmas.  He even tolerated sitting on the lap of the mall Santa with horrible mothball breath.

We spent the evening of Christmas Eve with my side of the family at my parents house, and then Christmas Day we were at the Hubby's aunt's house, then on Boxing Day we were back with my family, and then on the day after Boxing Day we were back with The Hubby's family.  So there was a lot of eating and drinking.  For Christmas Eve dinner I brought a chocolate peppermint cake that no one wanted to eat after the gigantic dinner that my mom prepared (except my brother - yay for bottomless pit brothers!!!).  For Christmas Day dinner I brought a spicy cranberry cream cheese spread appetizer that seemed to disappear quickly.  For Boxing Day my dad basically bought every appetizer in Costco, so I came empty-handed (although I did birth a grandchild for them, just saying).  And then on the day after Boxing Day I brought my yummy Parsnip and Carrot Puree.

And now it's January diet time!  I feel like I write this same post every year.  Fun, fattening recipes in December, and clean, boring recipes in January.  Oh, traditions - ha!

I've been using my Looneyspoons cookbook a lot this month.  Every recipe is a winner, and they are all healthy or low calorie, but secretly delicious.  I've also been trying to use up some of the meat lurking in my freezer, so I thawed out a pork tenderloin and decided to give this roasted pork tenderloin in maple-orange sauce a try.  The Hubby said that this may be the best pork he has ever had.  I asked, "best pork tenderloin?"  He responded, "no, best pork of any pork."  So you know this is a keeper in our house.  I served it with a vegetable fried rice, another recipe from the Looneyspoons cookbook.  We will be making it again!

Happy new year everyone!



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One Year Ago:  Carrot Coconut Soup
Two Years Ago:  Land of Nod Cinnamon Buns
Three Years Ago:  Turkey Meatballs in Coconut Curry Sauce
Four Years Ago:  Meyer Lemon Chicken Piccata
Five Years Ago:  Minestrone Soup

Roasted Pork Tenderloin in Maple-Orange Sauce

Serves: 4

Ingredients

• 1 1/2 pound (680 grams) pork tenderloin, trimmed of all visible fat
• 1/2 cup maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons grated orange zest
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce 

Directions
Place pork into a large Ziplock or heavy-duty resealable plastic bag.  In a medium bowl, whisk together all remaining ingredients and add to bag, turning bag a few times to make sure the the pork is fully covered.  Refrigerate for one hour.

Preheat oven to 350°F.  Transfer pork and marinade to a baking dish.  Bake uncovered for 40 minutes.  Remove from oven and let rest for 5 minutes before slicing pork (it should be slightly pink in the middle).  Drizzle extra sauce over pork and serve.  Enjoy!  

Recipe Source:  The Looneyspoons Collection

Twice Baked Potato Casserole

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Pictured behind the potatoes is a suuuuper good Cheesy Corn Pudding that I want to post the recipe for
but I can't find the recipe for.   That's the whole reason that I have this blog - to be able to archive recipes for later use!
Quelle frustration!  Let's focus on this not-in-focus picture of potatoes instead.

This is just a no-brainer!  Because: mashed potatoes with bacon, sour cream, cheese, green onions, and butter.  We ate this as our potato side dish for Christmas dinner last year, and not only would it make a great holiday dinner side dish again, but it would be a great non-holiday dinner side dish too.  Whoa.  As the name suggests, it's like twice baked double stuffed potatoes, but in a casserole.  If you ask the hubby really nicely, he will even fry up the leftovers for breakfast potatoes the next morning.  Drool.  Only rivalled by one other mashed potato recipe for the best mashed potatoes everrrrr.

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One Year Ago:  Plum Cake
Two Years Ago:  Brussels Sprouts Salad with Bacon
Three Years Ago:  Amy's Lentil Soup Copycat Recipe
Four Years Ago:  The Best Mashed Potatoes I've Ever Eaten
Five Years Ago:  Chicken Cacciatore

Twice Baked Potato Casserole

Serves: 16

Ingredients

• 1 pound bacon
• 16 russet potatoes, scrubbed clean (don't peel)
• 6 tablespoons olive oil
• 1 pound salted butter, at room temperature
• 2 cups sour cream
• 2 cups grated Cheddar cheese
• 2 cups whole milk
• 4 teaspoons seasoning salt
• 6 green onions, sliced
• Kosher salt and freshly ground pepper, to taste.

Directions
Preheat the oven to 400°F.

Cook the bacon in a pan until crispy; let cool and then crumble.

Rub potatoes with olive oil and place on baking sheets.  Bake until tender, 45 to 60 minutes.  Remove the potatoes from the oven and reduce the oven temperature to 350°F.

Slice the butter and transfer to a large mixing bowl.  Add the bacon and the sour cream.  Cut each potato in half and scrape out the insides into the mixing bowl.  Tear up the skins from 3 of the potatoes and add to the bowl.  Mash the potatoes with a potato masher, then add the cheese, milk, seasoning salt, green onions, and salt and pepper to taste.  Mix together well.

Grease a baking dish, and scoop the potato mixture into the dish, then top with more grated cheese.  Bake until warmed through, about 25 to 30 minutes.

Enjoy!


Recipe Source:  Food Network - Twice Baked Potato Casserole

Butternut Squash and Black Bean Enchiladas

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I am loving the stream of recipes that deliciously appear in my Facebook news feed.  My Facebook friends share the best recipes!  All of the food looks so gorgeous there on my screen, but so far I haven't made anything.  Similarly, I have 3200+ food-related pins on my Pinterest page with the best intentions of making every single one, I swear, but so far have only made about three of them.  So, a few days ago I saw this recipe, went to the store to buy the ingredients, made, and ate it all in the same day.  And it was great.  All of that effort and then I wait to blog about it two weeks later - ha!

We don't eat a lot of vegetarian dishes in our house, but with this one we didn't even miss the meat.  Although, we did agree that shredded chicken would have been a great addition if we wanted to add some extra protein next time.  These enchiladas are butternut squash, black beans, and cheese in a spicy creamy-tomato chipotle sauce, all topped with sour cream and sliced avocado.  Cilantro would have been a great addition (if the Hubby didn't despise it so).  Leftovers were even better than the first time around.

Here's your ingredient line-up!

I used these medium-sized package of 8 flour tortillas

I've always wondered the easiest way to cube a butternut squash, and this time I actually Googled it and found this helpful video.  This is so much easier than the way I was doing it before, so it's worth a quick watch!

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Parsnip and Carrot Puree
Two Years Ago:  Easy Refried Bean Soup
Three Years Ago:  Healthy Southwest Chicken and Rice Bake
Four Years Ago:  Thanksgiving 2012
Five Years Ago:  Chicken Cacciatore

Chipotle Butternut Squash and Black Bean Enchiladas

Serves: 4

Ingredients

• 2 cups tomato sauce
• 2 chipotle peppers in adobo sauce (I used about 1 teaspoon of sauce and the 2 peppers)
• 3/4 cup plain Greek yogurt
• 4 cloves minced garlic, divided (2 for the sauce and 2 for the filling)
• 1 1/2 tablespoons chili powder
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cups cubed butternut squash (about 1/2 a medium-sized butternut squash, or a little over a pound)
• 1 - 18oz. can black beans, drained, rinsed, then drained again
• 3/4 cup corn (frozen or fresh)
• salt and freshly ground pepper, to taste
• 2 cups shredded Tex Mex cheese blend, divided
• 8 medium-sized flour tortillas
• For topping: sour cream, sliced avocado, sliced green onions, and cilantro

Directions
In a food processor, combine tomato sauce, chipotle peppers, adobo sauce, yogurt, 2 cloves minced garlic, and chili powder, and whir together until well blended.  Set enchilada sauce aside.

Preheat oven to 350F.  In a large skillet, heat olive oil over medium heat.  Add onion and remaining 2 cloves of minced garlic, and cook until soft, about 5 minutes.  Add squash, cover skillet, and continue cooking (stirring occasionally) until fork-tender, about 8 minutes.  Reduce heat to low, then add beans, corn, salt and pepper, and 1 cup of enchilada sauce.  Stir until heated and combined, then remove from heat.

Grease a 9x13-inch baking dish, then smear the bottom of the dish with 3/4 cup of enchilada sauce.  Scoop 3/4 cup of squash mixture into one of the flour tortillas, then sprinkle 1 tablespoon of cheese on top, roll up, and place seam-side down into the baking dish.  Repeat with the remaining tortillas, using up all of the squash mixture.



Pour remaining enchilada sauce over top, and sprinkle with remaining cheese.  Bake for 25 - 30 minutes, or until cheese is bubbling.  Top with sour cream, sliced avocado, green onions, and cilantro.  Enjoy!  

Recipe Source:  Ambitious Kitchen

Cauliflower Pizza Crust

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This is a recipe that I have been wanting to try for so long!  And it was actually really good - unusual, but good.  The Hubby is not a huge cauliflower fan, and even he really enjoyed it.  In terms of a carb-free pizza option, it's delicious, but you have to keep an open mind.  This is not going to taste like your standard pizza crust - it's cauliflower, so it's going to taste a little bit like, well, cauliflower.  But, the crust is loaded with cheese so it also tastes quite a lot like delicious cheese.  Also, the crust isn't going to get quite as crisp as your standard pizza crust, but it does get pretty close (if you follow my instructions well).  All in all, this is a great alternative to regular pizza, but it's not the real thing.  Have I sold you on it?  No, probably not!  But all that said, it was delicious and I would definitely make it again!

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One Year Ago:  Plum Cake
Two Years Ago:  Refried Bean Soup
Three Years Ago:  Amy's Copycat Lentil Soup Recipe
Four Years Ago:  Butternut Squash Soup with Cumin

Cauliflower Pizza Crust

Serves: 4

Ingredients

• 1 head cauliflower, leaves and hard core removed and discarded
• 1 egg
• 2 cups grated mozzarella cheese
• 1 teaspoon dried oregano
• salt and pepper, to taste

Directions
Preheat oven to 350F.  Cut cauliflower into florets and blitz in a food processor until very fine but not pureed.  You will likely need to do this in a few batches.  Place cauliflower into a medium bowl and microwave uncovered for 5 minutes.  Remove from microwave and transfer to cheesecloth to remove water by squeezing and draining.  This is a very important step so as to have a more crispy pizza crust.  When I drained my cauliflower I estimate that I was able to train about 2 cups of water, so when you think you have drained enough, keep squeezing out the water for a little longer.

Return the drained cauliflower to a bowl, where it will look something like this:



Line two baking sheets with parchment paper.  Add the egg, cheese, oregano, salt and pepper to the bowl of cauliflower and combine well, using your hands.  Separate 'dough' into two balls and place one ball on each of the two baking sheets.  Flatten the 'dough' with your hands until it is in the shape of a round pizza crust.  Pop into the oven and bake for 20 - 30 minutes or until crisp around the edges and no longer soft in the middle.  Remove from oven, add your choice of pizza toppings, then bake for an additional 10 minutes or until cheese is melted.

Enjoy!

Recipe Source:  Ditch The Carbs - Cauliflower Pizza

Cheesy Carrot Casserole

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It would be nice to have some fancy blog with an amazing editorial department where blog posts about a fabulous side dish for Thanksgiving get posted prior to Thanksgiving rather than a few weeks later, but, this isn't that kind of blog!  And, it's almost American Thanksgiving, so I'm way ahead of the game there!  And, Christmas is around the corner!  And then Easter right after that, after which it's Thanksgiving again anyways.  And, it doesn't really need to be a special occasion to serve a carrot casserole anyways.

As promised, this has quickly become the carrot blog (refer to the last three posts including this one to see what I mean!), and here is another blog post about carrots coming at ya!  The recipe comes from the Taste of Home website, and it's a keeper.

I brought this to the Thanksgiving dinner on my side of the family, and it was a huge hit.  The casserole dish was literally scraped clean by the end of the dinner, because people were taking seconds and even thirds (ok, I was the only person who took thirds).  Doesn't it just feel so great when that happens?  I pre-made the casserole earlier in the day, and then we just reheated in the oven prior to dinner being served.  Little Man spent the weekend at his Nana and Grandpa's house (The Hubby's parents) while we went over the line to stay at their trailer in Washington with some friends before coming back for Thanksgiving dinner with his side of the family.  It was a much needed weekend away, but it was awesome to come back to two back-to-back family dinners and our first Thanksgiving with the Little Man.  What a wonderful year with so much to be thankful for!  Cheese definitely being one of those things...

Hope you enjoy this Cheesy Carrot Casserole!

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Carrot and Parsnip Puree
Two Years Ago:  Easy Refried Bean Soup
Three Years Ago:  Healthy Everything Cookies
Four Years Ago:  Braised Red Cabbage with Goat Cheese




Cheesy Carrot Casserole

Serves: 10 -12 side dishes

Ingredients

• 8 cups sliced carrots
• 2 medium onions, thinly sliced
• 5 tablespoons butter, divided
• 1 can condensed cream of celery soup (10.75 oz / 284 mL), undiluted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cup grated cheddar cheese, divided
• 1 cup seasoned croutons (use the ones that are small in size)

Directions
Grease a 13 x 9-inch casserole dish and pre-heat oven to 350F.

Place carrots in a pot and cover with water, bring to a boil, then cook until tender-crisp.  Meanwhile, in a skillet, melt 3 tablespoons butter and cook onions until tender.  Stir in the soup, salt, pepper, and 1 cup cheddar cheese, and stir to combine.  Drain the carrots and stir into the onion mixture.  Transfer to the prepared baking dish and sprinkle with remaining 1/4 cup cheddar cheese and croutons.  Melt the remaining 2 tablespoons butter, then drizzle over top.  Bake for 20 - 25 minutes or until cheese is bubbling.

Enjoy!

Recipe Adapted From:  Taste of Home - Carrot Casserole

Carrot-Coconut Soup

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Well, this has been a crazy year!

Crazy in a good way, crazy in an emotional way, crazy in a very, very happy way, crazy in a busy way, crazy in a crazy way, crazy in a good, good, way.

This little love-muffin entered our lives:

The Hubby isn't in favour of pictures of the family going up on the blog, so this may be the first and last photo you see of the little man (that's a lie - there's more at the end of this post), but that doesn't stop me from writing about him.  Which is good, because if I'm honest I want to talk about him non-stop!  We have wanted to start a family for so many years, and we are so fortunate to have had our dreams come true.  His laugh is infectious, his smile is perfect, he's curious, he's happy, he's smart, he's healthy, he's ridiculously cute (just look at that bum chin!), and he's all ours.  He will from here on out be referred to on the blog as Little Man.

And, oh the big plans I had for my time off on maternity leave.  I was going to try a new recipe every day!  I was going to blog at least a few times a week (and finally figure out how to take amazing food pictures with my DSLR camera)!  I was going to get back into running when the baby was six weeks old!  I was, after all, the girl who packed an adult colouring book and markers into her hospital bag for those 'calm down-times during labour.'  It of course stayed stowed in the bag along with a good novel and instructions on how to use my DSLR camera.  New moms just don't have time for new recipes and blogging (cook when the baby cooks!?  blog when the baby blogs?!).  And now he is nearly eight months old, and I can't believe how fast time has gone, and that I am down to just four precious months left in my maternity leave.  Long days, short years, they say.

The poor Hubby has not eaten very well (unless he was the one doing the cooking) in a long time.  I was very nauseous for the first six months of my pregnancy and didn't even want to think about preparing food.  "If we are eating tonight, it's either take-out or you are cooking," became a regular thing said to The Hubby, while I slowly nibbled saltines and took deep loud nausea-reducing breaths on the couch.  And during the last three months of the pregnancy I was too tired and achy, so no cooking happened then either.  So it's been at least a year+ that I hadn't made much of a presence in the kitchen...but, I'm back!

I don't have morning sickness, I'm not sleep deprived, and I have a 7.5 month old who takes long afternoon naps and isn't crawling/walking/trying to destroy the house yet, and so I have found a little bit of time for me again!  There's been stews, casseroles, salads, roasts, and lots of baby food too!  It feels good to be back in my kitchen, and now back on the blog as well.  And what a great time of year...fall is here, and it's time for my favourite food - that of the 'comfort' variety!

So, hello everyone!  I thought for my first entry since becoming a mother I would post something sort of appropriate, because The Hubby always refers to any pureed soup as 'Baby Food.'  Actually, the reason that I made this soup is because I bought a 10-pound bag of carrots from Costco (still the best store ever...going back today) to make actual baby food with, before realizing that about three carrots gives you a freezer full of pureed carrots, leaving me to wonder what to do with the other 9.75 pounds of carrots.

But this soup doesn't taste like any baby food that I know!  The carrots pureed with the coconut milk gives the soup a silky creamy texture, and the touch of Sriracha at the end gives a little hint of heat, and all of it combined is just dee-licious.  I made it once, and then had to make another triple batch the next day (at my friend Kristy's house where she also made a triple batch, for a total of a sextuple batch) because I needed more of this soup in my life (and because of the large supply of carrots still lurking in my fridge).  This left me with 5 pounds of carrots...which means that, if you put two and two together, you can guess where this blog is going over the next few posts - (not to dangle a carrot in front of you or anything - ha!).  This recipe is from the Epicurious website, which I have linked to below.  They never seem to disappoint.  The instructions below are for a double version of the original recipe.

..And this is weird, but I just noticed that my last post before this one was exactly a year ago to the day and also. about. carrots.

It's good to be back!  Thanks for reading...
Megan

OK...just one or two more pics!

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One Year Ago:  Plum Cake
Two Years Ago:  Slow Cooker Philippine Pork Stew
Three Years Ago:  Flourless Spicy Dark Chocolate Cake
Four Years Ago:  Goat Cheese Pesto Torte

Carrot-Coconut Soup

Serves: 6 - 8 servings

Ingredients

• 1/2 cup butter
• 2 pounds carrots, peeled and roughly chopped
• 2 medium onions, chopped
• Kosher salt
• Freshly ground pepper
• 4 cups low-sodium chicken broth
• 2 x 13.5 oz (400 ml) cans of light coconut milk (see Tip below)
• 2 tablespoons Sriracha hot sauce
• Chopped cilantro (optional), for serving 

Directions
In in large pot, melt butter over medium heat.  Add carrots and onions, and sauté until soft, about 15 - 20 minutes.  Add salt and pepper to taste.  Add chicken broth, coconut milk, and Sriracha.  Bring to a boil over medium-high heat, then reduce heat to low and simmer for 45 minutes, stirring occasionally.  Using an immersion blender, puree soup until smooth.  Alternatively, transfer in batches to a blender then return to pot.  Serve topped with freshly chopped cilantro and additional Sriracha, if desired.  Enjoy!

Tip: When using coconut milk, make sure to buy the canned version often found in the Asian food section.  Don't use the carton version found in the refrigerated section that is more often used as a beverage, as it usually has water added to it.

Recipe Source:  Epicurious (Carrot-Coconut Soup)

Parsnip and Carrot Puree

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I was put on side dish duty for two Thanksgiving dinners the weekend before last (it was Canadian Thanksgiving here), and my friend Kristy suggested I try one of her family favourites - Parsnip and Carrot Puree.  She said it was so good that she likes to have a little bit of it on the fork with every bite of her Thanksgiving dinner.  Sold!  So I found a great recipe on Allrecipes.com and decided to give it a shot.

Just four ingredients: parsnips, carrots, chives, and butter.  So simple, yet so much flavour!  You will need an immersion blender for this recipe to get the vegetables pureed easily and to the right consistency.  The Hubby was a little leery about it being too much like baby food, but in the end even he agreed it should be a new holiday dinner staple.  The great thing is that this recipe is made entirely on the stovetop, so you can save the room in your oven for a bird or other side dishes.  You can also make it ahead and reheat in the microwave or oven before eating.

Oh, and when I brought this to Thanksgiving dinner, The Hubby's cousin Shannon told me that parsnips are the trendy vegetable right now.  They are like the kale of 2015 or the brussels sprouts of 2014...her predictions (and she is vegetarian I might add, so she knows) are that 2016 is going to be all about the parsnip!  I mean, look at these things...how could they not be trendy and cool?

Calling it right now...trendiest vegetable of 2016.

I had 32 parsnips on my kitchen counter because I doubled the recipe for both dinners.  The young clerk who sold them to me at the grocery store was like, "Are these white carrots?"  No, they are parsnips, I said, as if I didn't have to Google what a parsnip looked like myself before heading to the grocery store so that I would know what to look for.  Although they are related to the carrot family (also learned on Google before leaving the house), I wanted to add but didn't, because in no way would he care.  He responded, "Why do you have so many parsnips?  No one needs this many parsnips."  Fair point.  But his comment didn't discourage me, and with 32 parsnips I left the store, nervous that I had too many parsnips and that no one needed this many parsnips.  But all 32 were used, eaten, and enjoyed.

So if you're in the mood to try out something new at your holiday table (or really any dinner with roasted meat), this side dish is a winner.  As mentioned, I doubled the recipe both times that I made it, so the pictures you see here are for a doubled recipe, which would feed about 8-10 people at a small dinner without many other side dishes and with people taking a big scoop, or it will feed many more people if you are at a larger dinner that likely has more side dishes and where everyone will just take a very small scoop.   It's a great alternative to mashed potatoes, or just served right alongside the masted potatoes like we did.  Delicious.

Enjoy!

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Easy Refried Bean Soup
Two Years Ago:  Healthy 'Everything' Cookies
Three Years Ago:  Goat Cheese Pesto Torte

My messy pot of parsnippy deliciousness

Parsnip and Carrot Puree

Serves: 4

Ingredients

• 8 parsnips, peeled, cored, and cut into 2-inch pieces (see this helpful video for a how-to on coring parsnips)
• 2 carrots, peeled and cut into 2-inch pieces
• 1/4 cup chives, snipped
• 6 tablespoons butter, divided
• Salt and pepper, to taste

Directions
Put parsnips and carrots into a pot, covering completely with water and a couple of pinches of salt.  Place over high heat on the stove, bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 15 - 20 minutes or until vegetables are tender.  Drain water, return vegetables to pot (if not already there), and add the chives and 3 tablespoons butter.  Using an immersion blender, puree until just a few small chunks remain.  Add remaining 3 tablespoons butter, and blend or stir until combined.  Season with salt and pepper, to taste.  Serve immediately, or cover and reheat in oven or microwave when it's time to serve your meal.

Recipe Source:  Allrecipes.com Parsnip and Carrot Puree

Thai Noodle Salad with Peanut Dressing

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Your grocery list is about to get a whole lot longer!

This has been our favourite salad this summer.  It's a bowl of goodness.  I love that this is even considered a salad.  Also, it's gluten-free, dairy-free, and vegetarian, but you could totally make it into a complete meal by adding grilled chicken or another protein.

The recipe is from the Whitewater Cooks with Friends cookbook, which if you haven't flipped through before is just chock full of beautiful, unique recipes.  There are four books in the cookbook series, and if you have ever been to my house for dinner then you have probably tried something from at least one of them.  The series is definitely in my Top 5 cookbooks.

This recipe makes a large salad, so it's perfect for a gathering.  I can't even explain to you how good the dressing is.  It's like delicious peanut sauce had babies with a super fresh salad dressing.  Its by far the best Thai salad that the Hubby and I have ever eaten.  The ingredients are a bit of an investment, but once you have them in your pantry you are all set for the second, third, fourth time that you re-make the salad (because you will!).

This summer has been soooo beautiful in B.C., and it's been hard to find time to post.  Also I don't cook dinner ever anymore (just kidding, kinda).  I hope all of you have had a hard time staying indoors this summer too!



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One Year Ago:  Mango and Black Bean Quinoa Salad
Two Years Ago:  Watermelon Salad with Feta and Fresh Mint
Three Years Ago:  Pesto Edamame Salad

Thai Noodle Salad with Peanut Dressing

Recipe Source:  Whitewater Cooks with Friends

Serves: 8



Ingredients

Dressing:

• 1/2 cup peanut butter
• 1 lime, juice and zest of
• 2 teaspoons sesame oil
• 4 tablespoons Thai sweet chili sauce
• 4 tablespoons rice vinegar
• 4 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 1/2 bunch cilantro, chopped
• 1/4 cup vegetable oil

Salad:

• 2 tablespoons butter
• 1 cup slivered almonds
• 3 tablespoons sesame seeds, toasted
• 1/4 teaspoon Chinese five-spice
• 1 teaspoon salt
• 1 teaspoon sugar
• 16-ounce package pad thai rice noodles
• 1 kettle full of boiling water
• 2 tablespoons sesame oil
• 2 carrots, julienned
• 1/2 long English cucumber, seeded and julienned
• 1 red pepper, seeded and julienned
• 2 cups bean sprouts (washed well)
• 1 bunch green onions, sliced diagonally

Directions
Blenderize all Dressing ingredients except cilantro and vegetable oil, using an immersion blender or a food processor, until just mixed.  Then, while still mixing, add vegetable oil in a slow steady stream.  stir in half of the cilantro, setting the rest aside.

Heat butter in a pan, then add the slivered almonds, sesame seeds, five-spice, and salt, stirring until golden brown, about 3-4 minutes.  Add sugar and cook, while stirring, for another 30 seconds.  Remove from heat and allow to cool completely.

Place rice noodles into a large bowl, and pour the boiling hot water over top until covered completely.  Soak for 10 minutes, or until just tender.  To avoid the noodles sticking together, give them a store every couple of minutes.  Once cooked, drain the noodles, rinse with cold water, put back into the bowl, and toss with sesame oil.

Add the julienned carrots, julienned cucumber, julienned red pepper, bean sprouts, and green onions to the noodles.  Add the dressing.  Toss to combine all ingredients (you may need to use your hands - I do!).

Garnish with the remaining cilantro, and the toasted almonds and sesame seeds.

Enjoy!

Alex's Crispy & Crunchy Baked Chicken

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Here's another recipe from my brother's girlfriend Alex and her blog The Bookish Cook.  In the words of Gordon Ramsay, "This chicken is cooked perrrrfectly."  Also in the words of The Hubby quoting Gordon Ramsay, "This chicken is cooked perrrrfectly" (in loud angry British accent).

Alex nailed it again.  Some of her other hits that I have copied on this blog are the Flour-less Spicy Dark Chocolate Cake (The Hubby's favourite cake and also gluten free!) and the Brussels Sprouts Salad with Bacon, Avocado, and Lemony-Dijon Dressing (which is actually the salad that appears at the top left of the plate in these chicken pictures).

I'm happily hanging out in town this weekend after a super fun girls weekend on Vancouver Island last weekend.  The Hubby and I ordered way too much Chinese Food last night (partly because I hangrily made the statement, "Let's order, like, WAY too much Chinese Food tonight."), so we have quite the task ahead of us this weekend in polishing that off.  Other than that, I'm checking out a new kids park in my neighbourhood with my BFF Sheena and her daughter Natalie, running with my mom Sunday morning, and then The Hubby and I are checking out some local breweries with our pals Kendra and Kyle on Sunday afternoon.  Nice little weekend!

I hope you enjoy another recipe hit from Alex!  Have a great weekend everyone.

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One Year Ago:  Classic Spinach Dip in Bread Bowl
Two Years Ago:  White Wine Sangria Jello Jigglers
Three Years Ago:  8-Layered Greek Dip

Crispy & Crunchy Baked Chicken

Serves: 4

Ingredients

• 2 cups panko bread crumbs
• 2 tablespoons dried Italian blend herbs
• 1/2 cup grated or ground parmesan cheese
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper
• 4 chicken breasts (boneless, skinless)
• 1 heaping tablespoon mayonnaise
• Drizzle of olive oil

Directions
Preheat oven to 400 degrees F.  Grease a non-stick cooking sheet with cooking spray and set aside.

In a large plastic bag, combine bread crumbs, herbs, parmesan, garlic seasoning, paprika, onion power, and salt and pepper to taste.  Set aside.

In a small bowl, toss chicken breasts with the mayonnaise, rubbing it with your hands until well coated.  One at a time, put the chicken breasts into the plastic bag with the bread crumb mixture, and shake to coat the chicken completely.  Repeat with all four chicken breasts, moving each to the greased baking sheet once coated.

Drizzle the chicken breasts with a small amount of olive oil, and place into the oven on the middle rack.  Bake for 30 minutes, then flip over and bake for 10 more minutes or until golden brown and no longer pink in the centre.

Enjoy!



Recipe Source: The Bookish Cook

Tuscan Vegetable Soup

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Anther vegan recipe on the blog...who am I with this fake detox where I still get to drink wine and eat Girl Guide Cookies?!

This soup is great on its own, but its also great as a base recipe that you can play around with.  So, sure - get trendy and use kale instead of spinach!  Substitute chicken broth for the beef broth if it makes you feel like a free-wheelin' babe!  YOLO it with chickpeas instead of canellini beans!  You can do what you want, and the main idea would be similar and delicious.

Look at the rainbow of beautiful vegetables in mine!

On a completely different topic, it's been a year since I became a runner and I've never really mentioned it on this blog because I guess I was scared it wouldn't stick.  But, it has stuck and I guess I'm a runner now, and here are a few of my thoughts on it.

I was never a runner.  I was the girl in high school that got winded and nauseous and felt like I was going to keel over in Physical Education class when we had to run a lap of the track.  But back then I didn't really have to have any physical activity in my life and could eat whatever the heck I wanted and still be twig-like.  I still think that Nutrition should be a semester-long class taught in today's high schools.  Nowadays, in the words of my childhood orthodontist, Mother Nature's goal is to "turn a pretty girl ugly."  I found out the hard way that if you don't wear your bottom retainer every night your teeth will go crooked again, and also that as it turns out metabolism becoming slower with age is a thing.  And here we are.

It all started for me because the location of my office building in downtown Vancouver is right on the most gorgeous stretch of seawall in North America, and right beside the 2014 Best Park In The World (according to Trip Advisor).  From my office window I can see hundreds of runners every day just running all the time - before work, on their lunch breaks, and as the sun is going down.  Seeing this every day (even on Vancouver's rainiest days) was enough to make me feel like I should be doing something like that too.  After all, it can't get any easier than throwing on your runners (Canadian word for sneakers; I've been told it's not used in other countries?!) and walking a block.  The only problem was that, just like when I was back in high school, I 'could not' run.

So, back in May 2014 I downloaded the '5K Runner' iPhone app by ClearSky Apps.  In 8 weeks it promised to take me from the couch to a 5K race.  I was doubtful, but decided to give it a try.  The app gets you doing a combination of run/walk intervals three times a week, until eventually on the last day of the eighth week, you can magically run for 35 minutes without stopping.  I couldn't believe that it worked, but it did.  From there, I wanted to keep going with their program and so I downloaded their '5K Forever' app, which helped to improve my time with walk/run speed intervals over the next eight weeks.  I was on a roll at that point, so I downloaded the '10K Runner' app, and six weeks later I was able to run for an hour without stopping.  After that I participated in our local 10K Terry Fox Run in September 2014 (with my mom, who is my role model in many things, including running), the 10K Turkey Trot for Thanksgiving 2014 (with my friend Ashley and a horrible head cold), and coming up this weekend I'm participating on my office team in Canada's biggest 10K run, the Vancouver Sun Run.

There were a few things to overcome along the way, namely the following:  the wobbly feeling of my butt always running a few steps behind me (catch up, butt!), the commitment to run three times a week in rain or shine or snow (and when it rains and snows, that promise to myself that I can't break totally sucks), Netflix, the amazing smell of popcorn being sold along the Stanley Park Seawall as I run past and can't eat it, knee issues resulting in multiple trips to the physiotherapist, and an Imposter Syndrome that I've been harbouring since my youth.  But I did it.

Nowadays I trail run with my mom, I run the Vancouver Seawall with friends, and I run on my treadmill at home.  I'm proud (yes, proud!) to say that it's now a very healthy part of my life.  Some wonderful side effects have been a 20 pound weight loss over 12 months, finding strength and feeling good, muscle definition in my legs for the first time in my life, and an amazing feeling of self accomplishment.  I run for these things, but I also run for wine and cheese and pasta and health and vanity and better fitting jeans. But the best side effect of running so far has been the ability to completely silence my mind to almost everything else and just concentrate on the matter at hand - running.  Some people think when they run; for me it's the only time in my life when my head is totally clear, and I have found that I crave that.  There is a wonderful piece from The Oatmeal that totally speaks to me on this topic, with my favourite line being, "I run very fast because I desperately want to stand very still."  It's not about the butt, it's about the brain.  If you are a runner and have some time, click on the link and have a look...it's worth the read.

I recently went back to my high school track, and ran around it 28 times without stopping, just to prove to myself that I could.  The high school version of me would have been impressed.


OK, back to the soup...

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One Year Ago:  Classic Spinach Dip in Bread Bowl
Two Years Ago:  Chicken and Broccoli Casserole in Creamy Curry Sauce
Three Years Ago:  8-Layered Greek Dip

Tuscan Vegetable Soup

Serves: 4

Ingredients

• 1 (15 to 19-ounce) can canellini beans (white kidney beans), drained and rinsed
• 1 tablespoon olive oil
• 1/2 large red onion, diced (about 1 cup)
• 2 carrots, diced (about 1/2 cup)
• 2 stalks celery, diced (about 1/2 cup)
• 1 small zucchini, diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 teaspoon dried thyme (or use 1 tablespoon chopped fresh thyme leaves)
• 1/2 teaspoon dried sage leaves (or use 2 teaspoons chopped fresh sage leaves)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups low-sodium broth (beef or chicken or vegetable broth is fine)
• 1 (14.5-ounce) can diced tomatoes
• 2 cups baby spinach leaves

Directions
In a small bowl, mash 1/2 of the canellini beans with a potato masher, and set aside.

Heat the olive oil in a large soup pot over medium-high heat.  Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt, and pepper.  Cook, stirring occasionally until the vegetables are soft, about 5 minutes.

Add the broth and tomatoes with their juice, then bring to a boil over high heat.  Add the beans (whole beans and mashed beans), and the spinach leaves, then cook until the spinach is wilted, about 3 minutes.

Enjoy!

Recipe Source: Tuscan Vegetable Soup Recipe - Food Network

Kale, Shrimp, and Chickpea Pitas

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So I'm officially in Detox Mode 3000.

Actually make that 6000.

Actually let's amend that to 2000 (I forgot that I drank a bottle of wine last night).

First a trip to San Francisco to visit an old gal pal for 4 nights (so fun!  why doesn't she live closer!  damn geography!  all we did was eat and drink and repeat!)

The Hubby was whooping it up in Phoenix with a friend at the same time.

Then with less than 10 days turnaround, we took a trip with my parents to New Orleans for 5 nights (so fun!  why is my next vacation so far away!  all we did was eat very deep fried food, and drink, and repeat!).

It was our fourth time in New Orleans in the past 4.5 years, so I guess you could say that we are basically Southerners now.  Because Southerners usually like to spend an entire afternoon in New Orleans watching two Canadian hockey teams play against each other in an Irish bar with the afternoon's climax being when the entire bar sings the Canadian National Anthem in unison.  True story.  It was a great day.

Anyways, I'm basically 700 pounds heavier than I was a month ago (well, remove two zeros, but STILL), and I want my pants to fit again!  The Hubby must feel the same way because the lunches he has taken to work this week have consisted of the following:  raw broccoli, raw cauliflower, ranch dip, banana.  Exciting!  We also have a new evening ritual three times a week when Big Brother Canada is on, where we go into his Man-Cave in the basement and he rides the stationary bike and I walk or run on the treadmill beside him.  It's quite quaint.  Couples who play together stay together?  Ha!

I thought these healthy Kale, Shrimp, and Chickpea Pitas would also help us on our quest to remove the unwanted poundage.  The Hubby freaked out a little bit at the idea of eating kale, but in the end even he was gobbling these pitas down.  I used prawns, but the original recipe from Food Network called for shrimp.  The filling has grape tomatoes and some finely chopped red onion, but you could really mix it up however you wanted, and it would be great.  The lemony-garlicky dressing really makes these pita pockets delish!  Everything tastes very fresh and healthy and nom nom nom!  Oh, and I think they took me about 11 minutes to make, which makes Megan and happy girl on a weeknight when the hangry-ness tends to settle in quickly.

I'm going to keep the detox train going with a healthy Tuscan Vegetable Soup coming up on the blog later this week.  Choo choo!



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One Year Ago:  Curry Coconut Chicken Vegetable Soup
Two Years Ago:  Cookies and Cream Cheesecake Bars
Three Years Ago: Classic Creamy Hummus

Kale, Prawn, and Chickpea Pitas

Serves: 4

Ingredients

• 1/2 cup plain low-fat yogurt (don't accidentally buy vanilla!)
• 3 tablespoons extra-virgin olive oil, divided
• Juice of 1 lemon
• 1 garlic clove, finely grated
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 small bunch kale, stems removed and leaves thinly sliced (or use baby kale)
• 3/4 pound medium shrimp (or prawns), peeled and deveined
• Freshly ground pepper
• 1 15-ounce can chickpeas, drained, rinsed, and patted dry
• 1 pint grape tomatoes, halved
• 1/4 small red onion, thinly sliced
• 4 pieces pita pockets, halved

Directions
In a large boil, whisk together the yogurt, 2 1/2 tablespoons of the olive oil, the lemon juice, garlic, salt, and cayenne pepper.  Add the kale and toss with tongs to coat.  Set aside at room temperature while you make the rest of the filling.

Heat the remaining 1/2 tablespoon of olive oil in a pan over medium heat.  Add the shrimp, sprinkle with some freshly ground pepper, and cook until no longer pink, about 4 minutes.  Remove from heat and allow to cool slightly.



Add the chickpeas, tomatoes, red onion, and shrimp to the bowl with the kale, and toss gently with the tongs to coat everything well.



To prepare the pita pockets, stack them on a plate and microwave for about 30 seconds until warm.  This will also make them easier to open.  Fill the pitas with the kale-shrimp mixture.  Enjoy!

Recipe Source:  Food Network - Kale and Shrimp Pitas

Vegetarian Yam and Black Bean Stew

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It's been nice and warm in Western Canada, but on the eastern part of the country they haven't been so lucky.  Why must it unfairly snow all the way into April over on the east coast, while on the west coast we haven't seen snow all year (and crocuses have been out of the ground and cherry blossoms in bloom since February)?  I don't know, I don't know.  This comfort food recipe is for the east coasters (you're welcome).  Of course, you can still enjoy it in Spring weather too!

I love when I'm eating something and I know that not only does it taste good, but it's wholesome and nutritious.  This Vegetarian Yam and Black Bean Stew has chili and soup-like components, and I love the chunks of fresh yam.

This recipe came to me from a girl who I work with named Jenna, who you may remember from Mango and Black Bean Quinoa Salad fame.  Jenna eats a dairy-free and gluten-free diet, so her recipes follow the same dietary restrictions or can be modified easily (for instance, in this recipe you can substitute the all-purpose flour for gluten-free flour, or just eliminate it altogether). What they aren't missing is taste, flavour, and colour.  I've told her to keep the recipes coming, because they are keepers!

Happy one week belated Easter!

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One Year Ago:  Curried Coconut Chicken Vegetable Soup
Two Years Ago:  Spinach Quinoa Salad with Grapefruit
Three Years Ago:  Greek Quinoa Salad



Yam and Black Bean Stew

Serves:  4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green pepper (seeds and stem removed), chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon dried oregano
• Pinch of crushed red chili flakes
• 3 cups peeled and cubed yams
• 1 can black beans, drained and rinsed well
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 tablespoon flour
• Salt and pepper, to taste
• 3 green onions, thinly sliced (for garnish)

Directions
Heat oil in large pot over medium heat.  Add onion and green pepper and cook for 4 - 5 minutes, until tender.  Add the garlic, chili powder, cumin, oregano, and chili flakes, and cook for 3 minutes longer. Add the yams, beans, tomatoes, tomato pasts, broth, flour, salt, and pepper, and bring to a gentle simmer.  Simmer 10 - 15 minutes, until yams are tender.  Adjust seasonings as desired.  To serve, sprinkle with sliced green onions.

Enjoy!

Recipe Source:  Jenna!

Brussels Sprouts Caesar Salad

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The Hubby and I got a little bit obsessed with the Brussels Sprouts and Bacon Salad that we were hitting pretty hard around Christmas-time.  So I decided to take the peeled Brussels Sprouts idea and turn it into a Caesar Salad peeled Brussels Sprouts idea.  And it was a good idea!  Mmm.

Warning - the Caesar dressing recipe is super garlicky, which I love.  Yum.  Regarding the Brussels sprouts themselves, we have found that the smaller ones are better because the leaves are thinner.  But make sure to remove the looser outer leaf (it's not good in the salad), as well as any other scruffy looking leaves.  

I'm off to San Francisco to visit my friend Ariana, and I can't wait!  Lots of girl time and wine (a bit of a redundant statement), including an overnighter in Napa. Woo!  I've packed my suitcase with some gifts for her in the form of Canadian delicacies not sold in the United States, such as ketchup-flavoured potato chips, all-dressed flavoured potato chips, Hawkins Cheezies, Kit Kats, Coffee Crisps, Smarties, and Aero.  Oh, and I can't forget le piece de résistance...a few packets of McChicken Sauce straight from McDonalds.  Apparently McChickens don't come with McChicken Sauce on them in the good old US of A, and that just doesn't work for her.  And, you don't know Ariana, but she will love this care package of Canadian junk food.

Have a great weekend everyone!

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One Year Ago:  Spring Salad with Roasted Beets, Goat Cheese, and Pecans
Two Years Ago:  Classic Beef Stew
Three Years Ago:  Very Berry Muffins

Peeled Brussels Sprouts Caesar Salad

Serves: 4

Ingredients

• 5 pounds Brussels Sprouts, trimmed, with outer layer and any scruffy leaves discarded
• 1 garlic clove, minced 
• 1/3 cup olive oil 
• salt and fresh ground pepper, to taste 
• 1/4 tsp. dry mustard 
• 1 1/2 tsp. Worcestershire sauce 
• 1 1/2 tsp. anchovy paste
• 1 egg 
• 1 - 2 tbsp. fresh lemon juice 
• Freshly grated parmesan cheese 
• Croutons

Directions
Blenderize the garlic, oil, salt, pepper, dry mustard, Worcestershire sauce, anchovy paste, egg, and lemon juice until smooth.  Refrigerate until ready to use.

Slice off the hard end of each Brussels sprout, pulling off the leaves one by one, and placing the leaves into a medium-sized salad bowl.  Once you are done, give yourself a pat on the back.  

Toss Brussels sprouts with dressing.  Sprinkle on parmesan cheese and croutons, and toss again.  Enjoy!

Recipe Source:  Caesar Salad Recipe from Playing With My Food

Prawn and Andouille Sausage Gumbo

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Ever since our first visit to New Orleans for our honeymoon in 2010, The Hubby has been asking me to recreate in our kitchen the delicious gumbo that we ate there.  He even begrudingly approved the purchase of a cookbook with a gumbo recipe in it from our favourite restaurant there (NOLA), even though I have 90 million cookbooks already (side note: and want more, more, MORE!)  Then we went back to New Orleans in 2012, and again in 2014, and coming up again this year, and still I hadn't made the gumbo.

But then!  My mom and I decided to make the gumbo together one night, and I surprised The Hubby with a hot bubbling pot of this Creole concoction the next day.  He was stoked (well, as stoked as one can get over soup).  I was redeemed.

So, I'm either a really good wife, or a really bad wife.  Or both (but probably the second one).  In any event, I'm glad that I put my cookbook (Emeril's Potluck) to good use and finally got around to making this gumbo.  It was delicious, and one of those things that is better the second time that you eat it, and since this is a big recipe, the third and fourth and maybe even sixth time that you eat it too.

The stores didn't have any fresh okra when I was making this dish, so I purchased it from Safeway's frozen vegetable section and it worked just fine.  Having never worked with okra before I was very surprised at the resulting 'goo' or slime that appears when you start cooking it.  The slime just keeps coming and coming, and I just kept commenting and commenting on how, just, WEIRD it was, and my mom just kept tolerating and tolerating my incessant noticing of and commenting on the slime.  But then the slime cooks itself away and eventually it becomes the thickening (and flavouring!) agent in this gumbo.  You can't skip the okra...plus it's a fun science experiment to watch along the way.

We are heading to New Orleans again this year, and I can't wait!  This time my parents are joining us too.  But dare I say...I actually enjoyed this homemade gumbo more than the authentic stuff that we ate in the (ok, yes, very touristy, but still more authentic than say, Canada, for instance) French Quarter.

And if you're in the mood for Cajun / Creole food, here is an awesome Jambalaya Recipe that appeared on this blog back in 2012.



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One Year Ago:  Easy Weeknight No-Brainer BBQ Chicken Salad
Two Years Ago:  Butternut Squash Risotto with Arugula
Three Years Ago:  Crispy Chicken with Green Curry Sauce

Prawn & Andouille Sausage Gumbo

Serves: 10

Ingredients

• 2 tablespoons olive oil
• 1 pound Andouille sausage, sliced into 1/4-inch round slices
• 2 pounds okra (frozen or fresh), stems trimmed off, and then cut into 1/4 inch round slices
• 2 cups canned tomatoes, finely chopped
• 1 cup onion, finely chopped
• 1/2 cup green pepper, finely chopped
• 1/2 cup celery, finely chopped
• 1 tablespoon garlic, minced
• 2 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 3/4 teaspoon dried thyme
• 8 cups chicken broth
• 2 pounds prawns, peeled and deveined
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon dried oregano
• Fresh parsley, finely chopped (for garnish)
• Green onions, thinly sliced (for garnish)
• Cooked white rice, for serving

Directions
In a large pot, heat the olive oil over medium-high heat.  Add the sausage and cook for five minutes, or until fat is rendered.  Add the okra and cook, stirring continuously, for 10 to 12 minutes, or until most of the slime disappears.  Add the tomatoes, onion, green pepper, celery, and garlic, then cook, stirring often, for 10 minutes, or until the okra and the vegetables are soft and the slime from the okra has completely disappeared.  Add the salt, cayenne pepper, bay leaves, thyme, and chicken broth.  Stir well, and bring to a boil.

Meanwhile, put your prawns into a medium sized bowl, then sprinkle with paprika, garlic powder, pepper, oregano, and a dash of salt.  Toss to make sure that the seasoning is distributed over all of the prawns, then set aside.

Once your pot is boiling, reduce the heat to medium, and simmer, uncovered, for 15 minutes.  Add the prawns and cook, stirring occasionally, for 30 minutes.  Remove the bay leaves.

To serve put the heated cooked rice into a bowl, then top with the soup.  Garnish with parsley and green onions.

Enjoy!

Recipe Source:  Emeril's Potluck - Shrimp, Okra, and Tomato Gumbo