Salsa Verde

Posted on May 11, 2013 by Katherine

So I’ve started a vegetable garden again. Trying to grow some veggies from seed. Last year I was successful in growing kale from seed which surprised me as I have a black thumb. I am going to plant some tomatillos (or try….) because I really love them and I don’t see them at the grocery store very often.

Tomatillos make a mean Salsa Verde, or green salsa! The jarred ones from the grocery store don’t even compare, but if it were my only option I like the Herdez brand.

Salsa verde - Makes two 500ml jars

This recipe is kind of a wing-int approach. I eyeballed everything.

Take a bunch of tomatillos and char them in a cast iron pan.

Chop some white onion and a hefty portion of cilantro, garlic, salt and pepper. Add in a jalapeno pepper (remove the membranes and seeds if you don’t like the heat). Blitz in your vitamix (or food processor, or hand blender, or you could chop it by hand into itty bitty pieces if you are so inclined.

Pour it into jars. Store in the fridge. ~~Eat with a spoon.~~ Serve on top of chicken, steak, fajitas, nachos if you are so inclined..

Thai inspired zoodle soup

Posted on April 7, 2013 by Katherine

I’m obsessed with zucchini noodles. I could eat them with everything and anything. So good. I want to eat them for every meal! I made a delicious soup featuring my current favourite vegetable.

I made a turkey for Easter. Which is always delicious, but after a while the typical turkey leftovers get boring. I needed a new flavour to use up the very last bit of meat.

I started with some bone broth from my Easter turkey. I used chicken, but beef would work too. I simmered it with some lemon grass stalks, fresh ginger, garlic cloves, and coriander seed. I should have threw in a star anise too but I forgot.

After simmering the broth for about an hour, I strained it. then added chopped turkey breast and my julienned zucchini. Use a julienne peeler for the “noodles” (Usually you would add some salt and let the moisture sweat out for 30-ish minutes then squeeze out the moisture. But since I was putting it in soup I didn’t bother with this step). I simmered this on medium heat for about 10 minutes.

Then, I poured my delicious soup into a bowl and topped with chopped green onion, cilantro and a drizzle of sriracha. It hit the spot. My tastebuds thanked me for a change of pace.

Chorizo-stuffed poblano peppers

Posted on February 2, 2013 by Katherine

After ogling many versions of chorizo stuffed poblano peppers and finally seeing them at my favourite grocery store, I picked up a few peppers, pulled some chorizo out of the freezer and got to work. These are a tasty, healthy, and fast weeknight dinner. They reheat well for lunches the next day.

Chorizo stuffed poblano peppers – makes three servings

3 poblano peppers
1lb of chorizo
1/2 a small red onion
1 egg
1T of almond or coconut flour
cheese (optional)

Preheat your oven to 400.

Cut your peppers in half and cut out the seeds and white membrane

Get out your favourite chorizo or make it yourself with pork and chorizo spice blend. My chorizo is from my favourite sausage place! Delicious!

Combine onion, egg, flour, and meat in a bowl

Gently press into the pepper halves. Top with cheese (NOT if you’re on a Whole30 or 21DSD!)

Bake for 20-25 minutes, until the cheese is melted and the meat is cooked through.

I really enjoyed these. Mr. Foodie did not. He doesn’t like peppers. He is strange.

Good riddance 2012! Welcome 2013!

Posted on December 31, 2012 by Katherine

Happy New Year! I am very glad to see 2012 go. It has been the most challenging, difficult and trying year of my life for many reasons. But hey, we won’t get into that. Onward and upward dear blog readers! 2013 is going to be much better. I’m sure of it!

Like a good little sheep, I’m going to make a few New Year’s Resolutions!

EAT BETTER!

January will see a 21 Day Sugar Detox AND a Whole30! Nutso. I need this kick in the ass to become reacquainted with my kitchen and good habits and say goodbye to this little affair with takeout and purchased lunched. This challenge sounds difficult, but hey, combining the two has been done before! Let’s do this!

MOVE MORE! Yeah yeah, I’ve been lazier than I’d care to admit. I did somehow stumble across the finish line of a 5k in September, but I need to pick up my socks. I’m registered for another 5k in May and I did something kind of silly and registered Mr. Foodie and I in a duathlon in October! 3k run, 15k cycle and 3k run. We can do it. I bought a Groupon for a CrossFit box nearby so I’ll check that out too.

SPEND LESS!

I have an online shopping addiction. And instant-gratification-itis. Not only do I eat when I’m stressed, but I spend. Oopsie. January will be No Spend Month! Now I’m not going to go nutter and live only from pantry scraps, but spending will be limited to essentials like fresh veggies, eggs, and gas. Not nail polish, bike accessories, clothes, boots, makeup… Perhaps January should be more aptly termed a “mindful spending month” for me.

RELAX! I need to do a better job at keeping calm. And not like the annoying memes say. I’m going to try to slow things down a bit. Maybe check out a yoga class. I’m on the home stretch of my graduate degree so it if takes an extra semester to finish it up and maintain some type of balance in my life, so be it!

BLOG REGULARLY! Yes, I should do it. This follows from the previous point… slow down. Relax. Enjoy life. I do enjoy blogging! Santa (okay… Amazon and I) brought me From Plate to Pixel and I look forward to improving my food photography as well!

Welcome, 2013! You couldn’t come fast enough!

Brussels Sprouts Hash with Poached Eggs

Posted on December 23, 2012 by Katherine

I love poached eggs. I am constantly on the look out for a new bed for these lovelies to be served with. The latest one is brussels sprouts. I used to hate this veggie. Mostly, because it was served frozen, then boiled… and yuck! Fresh ones have much potential. They are like baby cabbages!

This recipe is fast for a weeknight dinner. It is also good for a Whole 30 or 21 Day Sugar Detox, if you use compliant bacon without added sugar.

Brussels Sprouts Hash with Poached Eggs – Makes two very large servings

1 lb of brussels sprouts
8 slices of bacon, sliced horizontally into thin strips
salt and pepper to taste
1T of apple cider vinegar
4 poached eggs

Gather your brussels sprouts

Put them through a food processor to slice thinly.

Chop your bacon and put into a pan. I used molasses and black pepper bacon. You could use whatever type you want. Add pepper if you are using plain bacon.

Cook the bacon until it is nearly cooked through and you have a nice bit of bacon fat to cook the greens in.

Add the brussels sprouts to the bacon and cook for 5-10 minutes until they are wilted. I err on the shorter side for cooking times because I like my veggies crunchy. Add in a tablespoon of apple cider vinegar and salt and pepper.

Top with a poached egg. Are there many savoury dishes that don’t taste better with the addition of a poached egg? Didn’t think so.

Sausage, Squash & Collard Wraps

Posted on November 3, 2012 by Katherine

I saw the idea of using collard greens as wraps on Pinterest. Where else? Except I think it was for some vegan wrap. Schmeh. I want some meat. I was home one day and sorting through the fridge looking at things that needed to be cooked. Sausage? Squash? Collard Greens? Yes.

Sausage, Squash and Collard Wraps – Serves 6

Ingredients

6 large collard green leaves
6 sausages, any type
2 acorn squash, cut into wedges
Oil for rubbing on the squash
Seasoning of your choice (make sure it goes well with the sausage!)

I grilled the acorn squash slices on the BBQ. You could also roast them. I left the skin on, as it is easy to pull off once your squash is cooked. I tossed the wedges in some melted coconut oil and sprinkled with an organic dried veggie seasoning from Costco.

Grill or bake your sausages. Mine were red wine and garlic flavoured.

Lay down a collard green leaf (break the thick steam off), throw on a few squash wedges and roll them up like a burrito! You may find it easier to cut your sausages in half and make mini-wraps. It will all depend on the size of your leaves and your sausages.

This would probably transport really well for a packed lunch. I ate mine hot, but they would be good cold as well.

Pumpkin Spice cake… in a mug!

Posted on October 8, 2012 by Katherine

Cake. I like cake. I do not like baking a whole cake and having to eat it all myself. This is why I am sending a whole plate of pumpkin tarts to Mr. Foodie’s office tomorrow because I don’t want to eat any more of them. I won’t admit how many I’ve already eaten. Whoops. Cake in a mug hits the spot without those pesky delicious leftovers.

I love pumpkin cream cheese loaf, muffins etc. The Starbucks muffin used to be my favourite, until I tried this recipe and it made the sbux one taste nasty and slimy. I’m sure it’s made with all sorts of chemicals and preservatives anyway.

Fall is for soup. And pumpkin baked goods. And Pumpkin Spice Lattes. I may have an addiction. I first had a cake in a mug a few years ago when a forum I was addicted to was raving about it. I had somehow forgotten about it. Then I saw a pumpkin mug cake on PaleOMG and it inspired me.

This is stupid easy. The cream cheese “filling” is optional, but I like it. Depending on how you feel about sugar, sweeteners etc. you could sub out the stevia for Splenda, honey, maple syrup, real sugar. Whatever you want. Brown sugar gives a lovely caramelish topping to it.

Pumpkin Cream Cheese cake in a mug – serves one!

Ingredients