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Warm Zucchini & Corn Soup

11/29/2016

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Warm Zucchini & Corn Soup

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Combine the butter and EVOO in a large pot and set to medium. Once melted and bubbly, add the onions, red pepper flakes, fresh thyme, bay leaves, bell pepper, and celery. Season with sea salt / black pepper and cook 5 – 7 minutes stirring occasionally.

Add the zucchini and another pinch of sea salt. Continue cooking for 3 or 4 minutes with the lid on.

Remove lid and pour in the vegetable stock. Bring to a low boil. Once boiled, add the corn and vegeta, reduce heat to medium low, cover, and simmer for 20 minutes.

Remove the leaves from the stems of the parsley. Chop the leaves and stir them in to the soup. Finely chop the parsley stems for a garnish.

Serve, garnish with chopped parsley stems, and ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Yellow Onion, diced
1 Red Bell Pepper, diced
2 stalks Celery, diced
2 Zucchinis, halved lengthwise and sliced
5 C Low Sodium Vegetable Stock
3 C Frozen Peaches & Cream Corn
½ Tbsp. Red Pepper Flakes
2 Bay Leaves
3 -4 Sprigs Fresh Thyme
1 ¼ Tbsp. Vegeta Seasoning
10 stalks Fresh Parsley
Sea Salt / Pepper

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Roasted Red Pepper Pasta Bake

11/25/2016

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Roasted Red Pepper Pasta Bake

Prep Time: 25 Min

Cook Time: 1 Hr 5 Min

In a medium sized pot, add the EVOO and set to medium heat. Once heated, add the onions, celery, and carrot as well as the red pepper flakes. Season with ½ Tsp. sea salt and pepper and cook 5 minutes stirring occasionally.

Add the roasted red pepper and continue cooking 3 minutes slowly chipping away at the pepper to break it down. Pour in the tomatoes, cover, and reduce heat to medium low. Simmer 20 – 25 minutes.

Remove the sauce from the heat and add the fresh basil & oregano. Use an immersion blender to puree the sauce until all chunks are blended and sauce is rich. Return the pot to the stovetop, cover, and leave on low heat until needed.

Bring a large pot of cold water to a boil on medium high heat. Once boiled, season liberally with salt and add the pasta. Cook the past 6 – 8 minutes until al dente. (Watch it carefully to avoid overcooking!) Strain the pasta.

Preheat oven to 375 F.

Add the pasta back to the pot and pour the sauce over the noodles. Stir to combine everything until all noodles are coated.

Pour half the pasta in to a 3 qt. baking dish coated with cooking spray. Level it out and sprinkle half the parmesan / mozzarella over the layer. Pour the remaining pasta over top and sprinkle on the remaining mozzarella.

Cover and bake 15 minutes.

Remove cover, sprinkle on the remaining parmesan and return to the oven uncovered for another 15 minutes.

Remove from oven and sprinkle on the fresh basil OR dab the squeezey basil sporadically across the dish.

Serve and ENJOY!

Grocery List

¼ C EVOO
1 large Yellow Onion, diced
1 Carrot, peeled and diced
1 stalk Celery, diced
1 Roasted Red Pepper
1 Tsp. Red Pepper Flakes
798ml can Diced Tomatoes
10 Fresh Basil Leaves
1 sprigs worth Fresh Oregano
Sea Salt / Pepper
6 – 10 Dabs Squeezey Basil OR 1 Tbsp. Chopped Fresh Basil
1 ½ C Mozzarella, shredded
1/3 C Grated Parmesan

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Roasted Red Pepper & Potato Soup

11/21/2016

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What a fabulous combination roasted pepper and potato are. I've cooked and blended some roasted peppers in to my standard potato soup giving it additional flavour and colour. The soup is so creamy and rich, it's really such a treat. I hope y'all enjoy it!

Roasted Red Pepper & Potato Soup

Prep Time: 20 Min

Cook Time: 35 Min

Begin melting the butter and EVOO together in a large saucepot over medium heat. Once melted and bubbly, add the carrots, onions, celery, and a good pinch of sea salt and black pepper. Stir in the red pepper flakes and cook 6 – 8 minutes stirring occasionally.

Stir in the potatoes, roasted red peppers, 1 Tbsp. dried basil, and another generous pinch of sea salt. Cover and continue cooking about 5 minutes.

Pour in the vegetable stock and milk. Once the soup starts to slowly boil, reduce heat to medium low, cover, and simmer roughly 20 minutes until all vegetables are fully cooked.

Remove the pot from the heat and use an immersion blender to puree the soup. You can choose to leave some chunks or thoroughly blend! Once blended, stir in remaining basil, the whipping cream, and 1 ½ Tsp. sea salt (more if desired.)

Serve and garnish with freshly cracked peppercorns, grated parmesan, and chopped parsley. ENJOY!

Grocery List

¼ C Unsalted Butter
1 Tbsp. EVOO
2 Yellow Onions, chopped
1 Carrot, chopped
2 stalks Celery, chopped
7 Medium Sized Russet potatoes, diced
3 Roasted Red Peppers
4 C Low Sodium Vegetable Stock
1 C 2% Milk
1 Tbsp. Red Pepper Flakes
1 ½ Tbsp. Dried Basil
¾ C Whipping Cream
Sea Salt / Pepper

Grated Parmesan, Fresh Parsley - Garnish

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Smashed Confetti Chickpea Sandwiches

11/18/2016

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Smashed Confetti Chickpea Salad for Sandwiches

Prep Time: 15 Min

Add the chickpeas to a food processor along with a drizzle of EVOO, pinch of sea salt and black pepper. Pulse a few times until broken down but still chunky & transfer the chickpeas to a medium sized mixing bowl.

Add all of the remaining ingredients and stir together until thoroughly combined.

Taste and adjust namak salt / pepper to taste. ENJOY!

Grocery List

540ml can Unsalted Chickpeas, drained and rinsed
Drizzle EVOO
Sea Salt / Black Pepper

1 stalk Celery, diced
1 Red Onion, diced
½ Red Bell Pepper, diced
2 Tbsp. Pickled Hot Peppers, diced
1/3 C Mayonnaise
1 heaping Tbsp. Wholegrain Mustard
1/2 Tsp. + Kala Namak Salt
2 Tbsp. Fresh Parsley, chopped
½ Tbsp. Dried Chives

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Hearty Bean & Potato Stew

11/16/2016

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Hearty Bean & Potato Stew

Prep Time: 20 Min

Cook Time: 55 - 60 Min

Begin melting the butter on medium heat. Add the onions and celery, a ½ tsp. of sea salt, and pinch of pepper. Cook the veggies for 4 – 5 minutes stirring occasionally.

Add the potatoes, bay leaves, rosemary and fresh thyme. Season with ¼ tsp. sea salt. Stir, cover, and cook 5 minutes stirring occasionally.

Add the vegetable stock and bring to a boil. Once boiled, add the canned beans along with the white pepper, sage, dehydrated onions, marjoram, and vegeta. Cover, reduce heat to just above medium low, and simmer 20 minutes.

During this time, prepare the roux. Melt the butter in a small frying pan over medium low heat. Whisk in the flour and continuously stir as the roux bubbles for a minute or so. Reduce the heat a little and let the mixture bubble away for 3 to 4 minutes. Stir often and avoid browning. Remove from heat until needed.

Add the frozen peas and corn as well as the roux and fresh parsley, return the lid, and simmer another 15 – 20 minutes until potatoes are fully cooked.

Remove the lid and simmer 5 minutes.

Serve and enjoy!

Grocery List

¼ C Unsalted Butter
2 Yellow Onions, diced
3 stalks Celery, sliced
5 Russet Potatoes, diced
2 Sprigs Fresh Rosemary
5 Sprigs Fresh Thyme
2 Bay Leaves
4 C Low Sodium Vegetable Stock
540ml can Mixed Beans without salt
1 C Frozen Peaches & Cream Corn
1 C Frozen Peas
½ Tsp. Ground Sage
½ Tsp. Ground White Pepper
½ Tsp. Dehydrated Onion
½ Tsp. Dried Marjoram
¾ Tsp. Vegeta Seasoning
¼ C Fresh Parsley, chopped
Sea Salt / Pepper

1 Tbsp. Unsalted Butter
1 Tbsp. White Flour

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Mexican Potato Stacks

11/10/2016

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Mexican Potato Stacks

Prep Time: 20 Min

Cook Time: 25 Min

Preheat the oven to 425 F.

Use a mandolin for perfect slices of potato. (Second last setting) Place the sliced potatoes on a baking sheet coated in EVOO. Drizzle a little EVOO over the tops of the potatoes and season them with sea salt.

Bake 10 minutes, flip, and continue baking another 15 minutes flipping one more time if needed.

**Continue with the beans while the potatoes cook

In a small sauce pan, heat the 3 tbsp.’s of oil over medium heat. Add the onions and a pinch of sea salt. Begin sauteing the onions for 2 minutes. Add the seasonings and continue sauteing another 3 – 5 minutes.

Add the refried beans, reduce heat to medium low, and cook 5 minutes covered. Once the beans are thoroughly heated, remove them from the heat and allow 5 minutes to cool.

While the beans cook, whip up the guacamole. Mash the avocados in a small bowl using a fork. Add the diced tomatoes and reserved red onion. Add the zest of the lime along with ½ the juice. Season with sea salt & black pepper to taste.

Once the potatoes are finished, remove them from the oven. Use the largest slices as the base of the stacks. Smear a tsp. of refried beans on to the potato slice followed by a half slice of cheddar and a dollop of guacamole. Place a smaller slice on top and repeat the steps again. Finish with a smaller slice of potato. Transfer the stacks to a serving plate once completed.

Serve with sour cream, additional guac, diced red onion, and hot sauce!

Grocery List

4 Russet potatoes, sliced to 3/16th “
3 Tbsp. EVOO
398ml can Refried Beans
1 Red Onion, diced (reserve 1 Tbsp.)
1 Tsp. Cumin
½ Tsp. Chili Powder
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. Dried Oregano
10 slices Cheddar from the brick, halved

2 Avocados
½ Roma Tomato, seeded & diced
1 Lime
Sea Salt / Pepper

Guac, Sour Cream, Diced Red Onion, Hot Sauce - Garnish

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Mozzarella Macaroni Bake

11/8/2016

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Mozzarella Macaroni Bake

Prep Time: 20 Min

Cook Time: 35 - 40 Min

Bring a large pot of cold water (enough for 4 C noodles) to a boil over medium high heat. Season liberally with sea salt and add the macaroni. Stir and cook 8 – 10 minutes until al dente. Strain and reserve just over 1 C pasta water.

**Continue the following steps as the pasta cooks

Start a large frying pan on medium and add the butter and EVOO. Once melted, add the garlic, fresh thyme, and red pepper flakes. Cook 2 minutes stirring often.

Stir in the onion and season with a good pinch of sea salt. Continue cooking 4 minutes.

Add the tomatoes, pesto, and spinach. Cover and cook 4 – 5 minutes. Add the pasta water and whipping cream. Bring to a low boil and stir in the cooked macaroni noodles parsley, and mozzarella cheese. Stir until everything is thoroughly combined, cover, and reduce heat to medium low for 3 or so minutes.

Preheat oven to 375 F.

Pour the cheesy macaroni in to a 3 qt. baking dish that has been sprayed with cooking spray. Top the mac with the grated parmesan and place the mac in the oven to bake.

Bake uncovered for 18 – 20 minutes until brown and crispy on top. Remove from oven and allow at least 5 minutes to cool.

Serve & ENJOY!

Grocery List

4 C Dry Macaroni Pasta

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Yellow Onion, diced
3 cloves Garlic, crushed & chopped
1 Pint Grape Tomatoes, halved
5 C Fresh Baby Spinach
¼ C Whipping Cream
¼ C Pesto
1 Tbsp. Fresh Thyme, chopped
½ Tbsp. Red Pepper Flakes
2 C Mozzarella Cheese, shredded
Sea Salt / Black Pepper

2 Tbsp. Fresh Parsley, chopped

1/3 C Grated Parmesan

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Smashed Chickpea Sandwiches

11/3/2016

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Smashed Chickpea Sandwiches

Prep Time: 15 Min

Place the chickpeas in a medium sized mixing bowl. Use a potato masher to mash the chickpeas leaving them slightly chunky.

Add all the remaining ingredients to the bowl and whip together using a fork until thoroughly blended.

Taste and adjust kala namak salt / pepper to taste.

Serve on your favourite roll or bun.

ENJOY!

Grocery List

540ml can Chickpeas without salt, drained, rinsed, and dried
½ English Cucumber, seeded & diced
1 stalk Celery, diced
½ Red Onion, minced
¼ C Fresh Parsley, chopped
3 Tbsp. Fresh Dill, chopped
1/3 C Mayonnaise
1 Tbsp. Mustard
Splash White Vinegar
1 ½ Tbsp. Fresh Chives, chopped
¼ Tsp. Dried Dill
½ Tsp. Black Pepper
1/3 Tsp. Kala Namak Salt

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Potato Croquettes

11/1/2016

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Potato Croquettes

Prep Time: 20 - 25 Min

Chill Time: 25 - 30 Min

Cook Time: 35 Min

Fill a large sauce pot with cold, salted water. Peel the potatoes and add them to the pot. Set to medium high and bring to a boil. Continue bubbling away approximately 20 - 25 minutes until potatoes are fork tender. Strain.

With 10 minutes remaining on the potatoes, start a small pot filled with water on medium high heat. Once the water boils, add the fresh peas and boil roughly 5 minutes until peas are tender. Strain and set aside.

Place the cooked potatoes in to a large mixing bowl. Add the butter and whipping cream. Use a potato masher to mash the potatoes until they are all mashed together. Stir in the fresh chives and peas and season with sea salt / pepper to taste. Refrigerate the bowl of mash until they are cooled down. (10 – 15 minutes)

Fill a bowl with the bread crumbs and another bowl with the 3 eggs that have been whisked together. Remove the potatoes from the fridge and bring them to the station with crumbs / eggs. Use your hands to grab and roll the potatoes in to small baseball sized balls (approximately 8 or 9 balls). For each ball, press your thumb in to the center creating a spot to place the cheddar. Stuff 2 cubes of cheddar in to the hole and form the potato balls around the cheese.

Once all of the croquettes have been stuffed its time for breading! Dip each potato ball in to the eggs thoroughly coating them followed by a roll around the crumbs until evenly coated. Shake off excess breading and place the balls on to a baking sheet. Once finished, refrigerate the balls 20 minutes to firm them up.

Fill a medium sized sauce pot with vegetable oil and set to just above medium. You want enough oil in the pot to almost cover the entire croquette once submerged. Once the oil is heated (use a sprinkle of the excess breading from the tray and sprinkle it in, if it bubbles up right away, the oil is ready!) remove the croquettes from the fridge.

Gently drop the croquettes in to the oil one at a time until 4 – 5 are in the pot. After 2 minutes, roll the croquettes on to their other side to ensure they brown on all sides. Croquettes will likely fry 4 – 5 minutes until golden brown and crispy. Strain them on to a paper towel lined plate and immediately sprinkle them with sea salt. Fry up the second batch and transfer them to the plate as well seasoning with sea salt.