After the long weekend we really wanted something easy, delicious and home cooked. We spent 2 out of the 3 nights drinking, hung out with friends, Chris and I took a long tipsy late night stroll Friday, my best friend and I spent an evening checking out this little (super cute) bar in the neighborhood (all in between reading and studying for school). I had hoped to make some homemade ice cream this weekend to post, but didn’t get a chance (not to worry it’s coming!). Texting back and forth after leaving work, Chris and I decided to make a huge colorful vegetable filled salad and BBQ steak for dinner. Chris would grab the steak and I would collect the vegetables at the little market by our house. I had seen recipes similar to this potato salad on the weekend and really wanted to try it. So while grabbing our salad stuff I picked up what we needed to give the potato salad a try also.
By the time we both met back at home it had started to rain and our BBQ was acting strange so we ended up not being able to BBQ the steaks (to Chris’s extreme disappointment). Our dinner was amazing nonetheless, the table full of fresh wonderful food. We ate and complained about the long first day back after our 3 day weekend then, made our way to the couch to curl under blankets and watch whatever scarey movies we could find. A perfect way to finish a very long, very grey rainy day.
- little tiny potatoes (cut in half)
- fresh parsley
- olive oil
- apple cider vinegar
- organic raw pumpkin seeds
- salt & pepper
- Boil your potatoes in lightly salted water until tender.
- In a food processor add a handful of fresh parsley,clove of garlic, handful pumpkin seeds, olive oil, apple cider vinegar, salt, and pepper.
- Toss the cooked (but still hot) potatoes into this dressing
- Chill and serve.
*note: the ratio of olive oil to apple cider vinegar is 3:1
This was the most perfect spring weekend. Chris was painting all Saturday so I spent the entire day blasting music, planting herbs, wild flowers and vegetables in our plant pots. It was amazing and super relaxing. When Chris came home that evening we drank our first beers outside on our deck! Summer is almost here, I can’t wait!
Sunday morning I woke up pretty early and started my Sunday post project! Whole wheat waffles topped with honey and marscapone cheese. I was just done the mixing when Chris woke up. He whipped up some scrambled eggs to add to our breakfast feast and it was perfect. In a couple more weeks stawberries will be in season and I can’t wait to pile them on top of these waffles! The waffles smell amazing and taste great! perfectly flavored with cinnamon, you almost forget they are whole wheat (almost)!. After breakfast we headed back outside to finish our 2nd (or third) coffee’s of the day! It’s hard to have a bad day with the sun flooding in through the open windows and a belly full of waffles.
- 1 1/3 cups milk
- 2 large eggs
- 4 tbsp butter, melted and cooled
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tbsp of cinnamon
- 1/4 tsp salt
- 1 tbsp brown sugar
- 2 tbsp orange juice (I don’t remember why I read to add this…has something to do with the whole wheat flour)
- pinch of black pepper (I heard this brings out the cinnamon flavor…I did do it, I dunno if it made any difference. I definatly didn’t taste the pepper. So I guess it’s worth a try)
- Combine milk, eggs, melted butter and honey and mix
- In a seperate bowl mix in flour, baking powder, salt, sugar , cinnamon
- Slowly add wet ingredients to flour mixture until well mixed
- add orange juice
- Pop in fridge for 15min -1hr ( I usually put batter into a juice pitcher. It helps to pour it on the waffle iron with a little less mess) before putting it in fridge
- Preheat waffle iron.
- 1/3 cup marscapone cheese
- 2 tsp milk
- a drizzle of honey (depending on how sweet you’d like the topping to be)
- mix it all up in a little bowl
- put it in fridge till your waffles are on the table
So we’ve been in the early planning stages for our next video (so super fun). I’ve been talking to one of my oldest friends about helping/teaching me to make something and be in our next little project. He’s definitely on board (yay!!). But, when we are all available to get together and spend the day cooking is becoming quite a challenge . We’ve discussed some different recipes but haven’t made a decision yet. A week or so ago he mentioned ribs…and that’s all it took for me to start craving ribs. Two of my greatest friends annnd my boyfriend all make the most incredible ribs (seriously incredible)! All of them completely different! All of them AMAZING. I’m a huge rib fan, I’ve tried tons of ribs from all different spots around Toronto. The best ones I have eaten are theirs. These ones are from Chris’s recipe collection and has become a summertime staple for us. We’ve made them for just us and for wonderful big group gatherings, they are so great! Personally…I can’t make ribs. I’m not really “there” yet. I don’t like the raw meat thing, like touching it, ….oh! and I never ever would ever remove the rib stuff. Although I have just recently found out you can ask the butcher to do this, which makes me far more comfortable. So when I’m finally feel ready to do the entire rib thing on my own, I can at least get help with the grossest part. I now know how to make them, and I can be very helpful mixing the spices for the rub and will even brush on the BBQ sauce if asked.
I’m so happy summer is around the corner. My favorite thing ever is sitting with Chris outside after work with a beer, a glass of wine or coffee, chatting about our day with the BBQ smoking in the background (after dinner we will sit out there long after the sun goes down soaking up every minute of summer we can). Sadly, it was pretty grey, chilly and cloudy and we were not able to hang outside, but soon!
So here you go…The first of hopefully many rib recipes:
2 racks of ribs
1/4 cup ground cumin
1/4 cup chili powder
2 tbsp garlic powder
2 tbsp brown sugar
salt & pepper to taste
1-2 cups of your favorite BBQ sauce (depending on how saucy you like’em)
- Preheat a gas grill for 250 -300° heat, or arrange charcoal briquettes on one side of the barbeque.
- UGH!!! Trim the membrane from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible…I am TOTALLY UNABLE TO DO THIS… Its so gnarly yuck. yuck. yuck.
- Combine cumin, chili powder, paprika, salt, and pepper. in small bowl or jar.
- Sprinkle as much of the rub onto both sides of the ribs as desired. **Do not thoroughly rub the spices into the ribs.
- Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). close lid, and leave undisturbed for 2 1/2 hours.
- Brush ribs with your favorite barbecue sauce, and grill an additional 5 minutes.
- Serve ribs as whole rack, or cut between each rib bone and pile individually
Thanks for sharing your rib secrets babe!! I love you XOXOX
We’ve actually made this a few times. I’m not really sure why I haven’t posted it…possibly because it’s so super easy. I tried to find out where I originally saw the recipe…It was really hard to figure out. Seems this has been around awhile and a lot of bloggers have posted the recipe. From what I can figure out in my search, it was originally published in “Jerusalem- a cookbook” by authors Sami Tamimi & Yotam Ottolenghi. I’m sure that isn’t where I found it, but that seems to be the source from a few of the blogs I checked.
The first time we tried it, Chris was really surprised at how good it was (I think he’s really getting into this whole ‘healthier choices’ thing)! He even filled up his bowl for seconds ….. and possibly thirds, when I wasn’t looking.
- 1 large sweet potatoe, cut into wedges
- 1 onion, cut into wedges
- tablespoon olive oil
- 1/2 cup of pine nuts
- 3 tablespoons of tahini paste
- 1/2 tablespoons of lemon juice
- 2-4 tablespoons of water
- 1/4 teaspoon of salt
- 1 garlic clove, crushed
- Pre-heat the oven to 350º
- Drizzle oil over sliced potato and onion and season with salt and pepper and toss to coat evenly.
- lay flat on baking sheet
- Bake them for approx 30 minutes (or until the edges start to brown).
Make the tahini:
- In a small bowl, mix together the ingredients for the tahini, add as much water as you’d like. I add it untill it has a smooth gravy like consistancy.
Toast the pine nuts:
- Drizzle a little oil in a small frying pan over low heat.
- Add the pine nuts along with a little salt and cook until the nuts are golden brown (this doesn’t take long).
- take them out of the hot pan (you really don’t want to burn them)
- In a bowl, I start with some washed fresh spinach leaves, then add potato and onion, drizzle tahini on top! You can sprinkle on toasted pine nuts or serve on the side and add as you eat!
**NOTE: I make extra toasted pine nuts, store’em and add them on the leftovers or sprinkle them on salads.
This week was terrible. It’s supposed to be beautiful and spring like, it’s not. I had an awful flu (that even after4 days it hasn’t gone away). Thursday I did manage to peel myself off the couch to head to my class (the first one of my Fashion Marketing & Merchandising course). Thankfully, Chris offered to give me a ride when he got home from work. I don’t know if it was me feeling terrible and delirious from cold/flu medication or my teacher is actually, totally crazy. I love my fashion program but, this class worries me. I’m horrible at tests (AWFUL!) but can usually make up the marks in assignments and in-class stuff. This class I have 1 assignment (homework) that was handed out the first day and is due the last day and the rest of the class is lectures and tests! 60% of my mark is based off stupid tests!! *sigh The assignment is 4 excel spread sheets that I need to fill in with contact info (15 contacts per page). Page 1: Primary (raw materials ie textiles), Page 2: Secondary (manufacturing ie garment), Page 3:Retail (final distribution ie stores), and Page 4: Auxiliary (fashion related ie publications)….what’s that, like 60 contacts? UGH! She wants all chapters completed BEFORE class every Thursday and theeeen it’s discussed during lecture. She’ll post upcoming show’s, and events for the week if you’d like to attend (these events will be discussed in class,” it’s in your best interest to try and make it to a few of them”). She will not accept any excuses for missing class. Suggested that we brush up on “Fashion Terminology” as she will only give an explination of a term once if you fail to understand. REALLY?!?!? This is a fashion program, relax! I think the stress made my illness worse. Now, 2 days later I still feel terrible.
I did however have a post saved from last week so I do have a recipe to post…and it’s AWFUL lololol YUP! I told you this week sucked. I was saving it hoping to make something better to post….but, it didn’t happen. PS I also HATE the photo’s I took of the freekah salad. Sorry.
Let me just start by saying…… FREEKAH IS FREAKING GROSS. If you haven’t tried it or heard about it : ‘Freekeh is made from young wheat (typically durum) that is harvested while still green and put through a roasting and rubbing process during production. It has a smoky, nutty flavor and a firm, chewy texture similar to bulgur. It’s versatile and easy to work with in the kitchen. Can be used/substituted in any recipe that calls for quinoa, couscous etc.
Now freekeh (pronounced “free-kah”) is gaining popularity in American kitchens, particularly for its nutritional punch. Compared to other grains, It is higher in protein, fiber, vitamins, minerals and lower in glycemic index,’ says Vandana R. Sheth, RD, CDE, Spokesperson for the Academy of Nutrition and Dietetics.”
I made Freekah the same way I would make a quinoa or couscous salad. I added left over roasted sweet potato, roasted up some asparagus with a little oil and garlic, added some edamame , kale, red pepper and some goat cheese. It would have been delicious had I used anything other then freekah. lol
- 1 cup freekah – cooked
- 1 cup diced sweet potato roasted – cool
- 1 cup chopped kale – raw
- 1/2 cup roasted chopped asparagus – cooled
- 1/2 cup edamame – steamed, shelled and cooled
- goat cheese to sprinkle on top
- Place 2 cups cold water (or broth), 1 cup Freekeh, and 1 tsp. salt in a large saucepan.
- Bring to boil, stirring occasionally.
- Cover the saucepan with a tightly fitting lid.
- Lower heat and simmer for 10-15 minutes if cooking cracked grain.
- Ensure all water (or broth) is absorbed and grains are tender before serving.
- Add in vegetables cool and serve with some goat cheese!
Sitting on our back deck waiting for spring….
Effin’ kale chips. I really wanted to make good ones, everyone else seems to be able to make them taste so good (and by “so good” I mean ‘these will never ever be as good as potato chips, but I will eat them anyway’). I have tried a few times, these were probably the best so far (Chris doesn’t even try them anymore). I spiced them up and didn’t burn too many and they were all crispy…So I will consider this a success. I also tossed them on a cutting board when they were done instead of in a bowl which helped keep them from becoming a pile of crumbs. So far what I’ve figured out when making kale chips is NEVER under any circumstance EVER believe the cooking time any recipe says. Check them every couple minutes (it’s a total drag, but you have to). As soon as some of them are done take them off the sheet and put the rest back in. For a few handfuls of kale chips I baked 3 batches. You need to give them room on the pan, they do shrink up, but that doesn’t mean you can pile it all on to the baking sheet (once they layer you’re screwed and they won’t crisp up). The last tip…LIGHTLY oil them, don’t pour it on and soak the kale, drizzle lightly and a good toss will do. I wish I could make them as good as everyone else does. They never taste as good as if someone else made them *sigh.
- Olive oil
- Pinch of garlic powder
- Pinch of salt
- Pinch of red pepper flakes
- Pinch of cumin
- Pinch of cayenne
Preheat oven to 350°F (180°C).
Rinse of the kale and dry it well
Rip of big chip size pieces (remember they shrink up)
Toss in bowl with a drizzle of olive oil and lightly sprinkle spices, give them a really good toss you want a little oil and spice on all the leaves
Spread evenly on a lined baking sheet
Bake for approx 10min.** checking on them often**
I piled them on a cutting board with a little jar of pecans (which I snacked on more then the chips). You can spice the chips up more if you’d like or not at all. I have to say, I’m not the biggest kale chip fan…well, not my kale chips.
Home from paradise. We just returned home exhausted from a wonderful vacation in Grand Cayman with our friends. Endless days of sunshine (sun burns), rum drinks, beer, beach and lots of fried fish & lobster. When we finally got home we couldn’t bare the thought of more fat filled foods and we were too tired to devote much time to a huge meal. We left early in the morning and arrived home late in the night (after a couple stop overs and delayed flights). I had seen some really awesome smoothie recipes on simplegreensmoothies.com a few weeks ago and wanted to try one. Chris was excited about the idea… until I mentioned spinach. His eagerness turned quickly into hesitation and then doubt when I handed him the bright green drink.
We only have a magic bullet which is nothing close to the crazy blenders that most people use to whip up there favorite smoothie combinations. I had to tweak the recipe to 2 single servings instead of the 4-6 the recipe originally makes and add a little extra fruit here and there to insure the only sign of spinach would be the color green. They were delicious! We drank them almost as quickly as the frosty rum drinks we had on the beach the day before.
1 cup fresh spinach
1 cup almond milk, unsweetened/original
2 pears peeled and diced
1 teaspoon cinnamon
1 teaspoon vanilla extract
- Rip up the spinach leaves, blend with almond milk until there are no more large pieces.
- Add pears and banana blend well, you want everything smooth and frothy.
- Mix in cinnamon and vanilla on a lower setting until it’s well combined,
- Enjoy your bright green drink!
NOTE: Before making this you may want to make sure your almond milk and bananas are nice and cold.
*original recipe : http://simplegreensmoothies.com/Recipes/sweet-pear