Blog Archives

Vegetable Barley Chowder

10/30/2017

0 Comments

Vegetable Barley Chowder

Prep Time: 20 Min

Cook Time: 40 - 45 min

Begin melting the butter over medium heat. Once it has started to melt significantly, pour in the EVOO and pepper flakes giving it a stir. Cook the flakes 1 – 2 minutes.

Add the onion, celery, peppers, and a good pinch sea salt. Stir and cook 4 – 5 minutes. Make a well in the center and add the pressed garlic. Gently stir it in its well for a half a minute before stirring it into the rest of the veggies along with the dried thyme. Cook another 2 minutes.

Make another well in the center of the pot. Drop in the bouillon cube and allow it a minute or so to begin breaking down. Stir everything together, cover, and continue to cook 3 – 4 minutes.

Grocery List

3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
3 stalks Celery, diced
1 Bell Pepper, diced
2 cloves Garlic, crushed & pressed
1 Cob Fresh Corn, corn removed
½ Head Cauliflower, chopped into smaller florets
1 small Head Broccoli, chopped into smaller florets
1 Vegetable Bouillon Cube
2 ½ C Low Sodium Vegetable Stock
1 C 2% Milk
½ C Dry Pearl Barley
1 Tsp. Red Pepper Flakes
1 Tsp. Dried Thyme
Fresh Chives - Garnish
Drizzle Whipping Cream
Sea Salt / Cracked Pepper

Pour in the vegetable stock and milk. Allow the soup to come to a boil. Stir in the barley, cover, and reduce heat to medium low. Simmer 25 – 30 minutes until barley is tender.

Remove lid and continue to simmer 5 or more minutes until broth has reduced to desired consistency.

Finish with a drizzle of whipping cream and cracked pepper to taste. Taste and adjust salt if desired.

Finish each bowl with a sprinkling of fresh, chopped chives.

0 Comments

Snack time is an opportunity to get creative to satisfy our sudden urges for food. Snacks can be anything from some cut up vegetables and fruit to whimsically prepared treats, it's really all up to you and what you're in the mood for.

I whipped up these delicious cracker stacks the other day and wanted to share them with you because they were simply delicious.

Start with your favourite cracker, make sure it's large enough to stack some ingredients on and can hold up to the toppings. I love BRETON crackers for this. They're large and round and come in a variety of delicious flavours like sprouted grains caramelized onion and garlic, or black bean and sea salt,.

Start with your cracker and add a slice or two of thinly sliced cucumber. Secondly, add a slice of creamy, delectable goat's cheese in any variety you prefer. I love the herbed goat's cheese, it adds a wonderful flavour to the cheese.

Finish with a piece of pickled hot pepper and a pinch of pink salt and cracked pepper. What you end up with is the perfect bite. The fresh and crispy cucumber, creamy cheese, and tangy, vinegary hot pepper, all come together to create an utterly delicious snack. The freshness of the cucumber and the vinegary flavour of the hot pepper cut through the richness of the cheese with just enough heat to keep things interesting. I'm telling you, this was the best combination of toppings I'd ever put on a cracker before, it's a definite must try!

What kind of toppings do you like on your crackers and cheese?

HAPPY VEG

0 Comments

Lemon & Feta Medley Roasties

10/25/2017

0 Comments

Lemon & Feta Medley Roasties

Prep Time: 10 Min

Cook Time: 25 Min

Preheat oven to 425 F

Place the potatoes and crushed garlic on a baking sheet and drizzle them generously with EVOO. Sprinkle on the red pepper flakes, dried thyme, and a generous pinch of sea salt. Toss gently.

Lightly squeeze 2 of the lemon wedges over the potatoes and toss them on the baking sheet.

Place into the oven to bake for 13 minutes. Remove, salt again, and toss / flip returning to the oven for another 12 – 13 minutes.

Remove from oven and season again with sea salt. Sprinkle the parsley over the potatoes and toss them to coat. Squeeze the remaining juice from the roasted lemons and discard along with the garlic. Transfer the potatoes to a serving dish.

Sprinkle the crumbled feta over the potatoes and serve with a lemon wedge. ENJOY!

Grocery List

EVOO
650g bag Mini Medley Potatoes, quartered
2 cloves Garlic, crushed
1/2 Lemon, cut into 4 wedges
¼ Tsp. Red Pepper Flakes
½ Tsp. Dried Thyme
¼ C Feta Cheese, crumbled
Handful Fresh Parsley, chopped
Sea Salt / Cracked Pepper

0 Comments

Quick Balsamic Bean Salad

10/23/2017

0 Comments

Quick Balsamic Bean Salad

Prep Time: 10 Min

Add all the ingredients to a medium sized mixing bowl. Season with cracked pepper to taste and toss everything together until fully incorporated.

Enjoy right away or refrigerate for use later in the day / the following day.

Grocery List

540ml can Mixed Beans, drained & rinsed
½ English Cucumber, seeded & diced
½ Bell Pepper, diced
1 Bunch Green Onions, sliced
Handful Fresh Parsley, chopped
1/3 C EVOO
2 Tbsp. Balsamic Vinegar
¼ Tsp. Dried Thyme
½ Tsp. Sea Salt
Cracked Pepper

0 Comments

Roasted Veg Lasagne

10/4/2017

0 Comments

Roasted Veg Lasagne

Prep Time: 25 Min

Cook Time: 65 - 70 Min

Preheat oven to 400 F

Add the onion, pepper. zucchinis, carrots, and pepper flakes to a baking sheet. Drizzle them with EVOO and season them liberally with sea salt & cracked pepper.

Place them into the oven to bake for 12 minutes. Flip and return to the oven for another 12 – 15 minutes.

Remove and set onto a wire cooling rack.

**Continue next steps while vegetables roast.

In a medium sized pot, add the EVOO for the sauce and set to medium heat. Once heated, add the pepper flakes, onions, and a pinch of sea salt. Stir and cook 4 – 5 minutes.

Stir in the garlic and continue to cook another 2 minutes. Add in the roasted peppers along with most of the liquid and dry basil. Season with another good pinch of sea salty and cracked pepper and bring to a boil. Once boiled, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

Grocery List
ROASTED VEG

1 Large Red Onion, chopped
2 Bell Peppers, chopped
2 Zucchinis, halved lengthwise and sliced
½ C Baby Carrots, halved lengthwise
Sea Salt & Cracked Pepper
½ Tsp. Red Pepper Flakes

RED PEPPER TOMATO SAUCE

3 Tbsp. EVOO
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
340ml jar Roasted Red Peppers & Liquid
398ml can Tomato Sauce
1 Tsp. Dry Basil
½ Tsp. Red Pepper Flakes
Sea Salt & Cracked Pepper

1 Package Olivieri Fresh Lasagne Sheets (6 per package)
427g Ricotta Cheese
1 ½ C Mozzarella, shredded
1 Tbsp. Grated Parmesan
Handful fresh Parsley, chopped

Remove the sauce from the heat and use an immersion blender to puree the sauce until fully blended. Taste and adjust salt if desired.

Reduce the heat of the oven to 350 F

Spread some of the roasted sauce along the bottom of a 3qt. baking dish. Place one pasta sheet on a clean surface and spread 1/3 of the ricotta over the noodle. Transfer the noodle to the baking dish and nestle it into the sauce. Scoop 1/3 of the roasted veggies onto the first sheet and spread them out to coat the entire sheet. Sprinkle with mozzarella.

For the second layer, place one sheet onto a clean surface and sprinkle with mozzarella. Place the second sheet over it and spread 1/3 the ricotta over the sheet. Transfer the double sheets to the dish coating the first layer of veggies & cheese. Scoop 1/3 the veggies over the layer along with another sprinkling of mozzarella.

Complete the third layer same as the second and finish with the remaining noodle. Ladle some of the roasted sauce over the entire top layer and use a spoon to spread it out evenly allowing some to cascade over the edge down the entire lasagne. Finish with remaining mozzarella and grated parmesan.

Cover and bake 35 minutes. Remove cover and continue baking another 5 – 7 minutes.

Remove from oven and set onto wire cooling rack for 10 – 15 minutes before slicing.

Garnish with fresh parsley for service and ENJOY!

0 Comments

Creamy Jalapeno Corn Dip

10/2/2017

0 Comments

Creamy Jalapeno Corn Dip

Prep Time: 15 - 20 Min

Cook Time: 28 Min

Preheat oven to 375 F

In a large mixing bowl, combine the cream cheese, jalapenos, corn, bell pepper, onions, ground round, 1C of each cheese, and whipping cream. Season with at least ¼ tsp. sea salt as well as a pinch of cracked pepper and pepper flakes. Stir to thoroughly combine everything.

Transfer the creamy dip to a 2qt. baking dish that has been sprayed with cooking spray. Pat the dip down to evenly coat the dish.

Place the covered dip into the oven to bake for 25 minutes.

Remove cover and top with remaining ¼ c of each cheese. Return the dip to the oven and set to broil 500 F. Broil approximately 3 – 4 minutes until cheese is bubbly. Remove from oven and set onto a wire cooling rack.

Garnish with fresh cilantro and chopped chives. Serve with your favourite chips or crackers. ENJOY!

Grocery List

2 x 250g package Plain Cream Cheese, room temperature
3 Jalapenos, seeded and diced
2 cobs Fresh Corn, corn removed
½ Bell Pepper, diced
3 Green Onions, sliced
½ package Yves Veggie Ground Round
1 ¼ C Medium Cheddar, shredded
1 ¼ C Monterey Jack with Jalapenos, shredded
¼ C Whipping Cream
Sea Salt / Cracked Pepper
Pinch Red Pepper Flakes
Fresh Cialntro, Fresh Chives, chopped - Garnish

0 Comments

R E C I P E S

Vegetable Barley Chowder

Snack Attack

Lemon & Feta Medley Roasties

Quick Balsamic Bean Salad

Roasted Veg Lasagne

Creamy Jalapeno Corn Dip

Archives

Jonathan - Happy Veg

Categories