Blog Archives

Basily Mac Salad

12/30/2015

0 Comments

Basily Mac Salad

Prep Time: 10 Min
Cook Time: 10 – 13 Min
Chill Time: 1 Hr +

Bring a large sauce pot of cold water to a boil on high heat. Season with sea salt and add the pasta. Cook to AL Dente according to package directions. Strain and rinse under cold water to cool the pasta and prevent overcooking.

In a small mixing bowl, combine all dressing ingredients except for the mayo. Blend using an immersion blender or pulse in the food processor to combine.

In a medium sized mixing bowl, add the pasta and diced onion / cucumber. Add the scoop of mayo and pour the green dressing over the salad. Stir to combine before stirring in the cheese and handful of fresh parsley. Salt to taste.

Refrigerate covered 1 Hr prior to enjoying.

Grocery List

1 ½ C Uncooked Macaroni Noodles
3 Mini Cucumbers, halved lengthwise and sliced
2 Tbsp. White Onion, diced
¼ C Mozzarella, shredded
Handful fresh Parsley

¼ C EVOO
1 Tbsp. Mayonnaise
½ Tbsp. White Vinegar
1 clove Garlic, minced / pressed
¼ Tsp. Red Pepper Flakes
2 Tbsp. fresh Basil, chopped
2 Tbsp. fresh Parsley, chopped
½ Tsp. Black Pepper
Sea Salt

0 Comments

Chili Cheese Ditali Bake

12/24/2015

0 Comments

Chili Cheddar Ditali Bake

Prep Time: 10 Min

Cook Time: 50 - 60 Min

Start a large sauce pot filled ¾ the way full with cold water on high heat and bring to a boil. Season liberally with sea salt.

In a large frying pan, melt the butter over medium heat and pour in the EVOO to combine in the pan. Add the onions and celery and begin frying 4 – 5 minutes.

Add the garlic, red pepper flakes, and a pinch of sea salt and black pepper. Continue frying another 3 – 4 minutes stirring occasionally.

Pour in the black beans and add the corn. Continue cooking 2 minutes before pouring in the stewed tomatoes. Bring to a boil on medium before stirring in the white pepper, thyme, hot / worchestershire sauces, (If there appears to be too little liquid, add more of the stewed tomatoes + liquid) Reduce heat to medium low and simmer 10 minutes covered.

While the chili sauce finishes cooking, add the pasta and cook to al dente according to package directions. (About 10 Minutes, taste often to ensure the pasta does not overcook.) Strain but don’t rinse the pasta.

Preheat oven to 375 F

In a 1 ½ qt baking dish, spray with EVOO / Cooking spray. Transfer the cooked pasta to the pot of chili and combine before pouring into the baking dish. Top with shredded Cheddar and bake uncovered 20 – 25 Minutes.

Serve. Optional garnishes include sliced green onion. Diced white onion, sour cream, more shredded cheese. Have fun with it!

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 ½ C Ditali Pasta
½ + 798ml can Stewed Tomatoes (including liquid)
540 ml can Black Beans, drained
1 Stalk Celery, sliced
1 Yellow Onion, diced
3 cloves Garlic, chopped
1 C Sweet Corn Niblets
1/3 Tsp. Red Pepper Flakes
¼ Tsp. White Pepper
¼ Tsp. Ground Thyme
1 Tbsp. Hot Sauce
1 Tbsp. Worchestershire Sauce
½ Tsp. Chili Powder
Sea Salt / Black Pepper
½ C Cheddar Cheese, shredded

0 Comments

This soup was actually something I whipped up when I was under the impression I had "nothing to eat". It was so flavourful! I felt the heat from the red pepper flakes and the thyme really stood out as well, it was just delicious especially on a cold night. So delicious, I ate all 3 - 4 servings at one time :P

Cannelini & Corn Soup

Prep Time: 7 Min

Cook Time: 40 Min

In a medium sized sauce pot, bring to temperature on medium and add the butter / evoo. Once combined, add the garlic and fry 2 – 3 minutes before adding the celery, onions, and a pinch of sea salt. Continue frying for another 4 – 5 minutes.

Add the red pepper flakes and stir to combine. Allow a minute to fry untouched to infuse the red pepper flakes flavour.

Pour in the beans and corn. Add another pinch of sea salt and continue cooking over medium 3 more minutes.

Add the vegetable stock and bring to a boil still on medium. Once boiled, add all the seasonings (including the parmesan and salt) and reduce heat to medium low. Cover and simmer 15 – 20 minutes.

Remove the bay leaves prior to service.

Grocery List

1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
3 cloves Garlic, thinly sliced
½ large Red Onion, diced
2 stalks Celery, sliced
¼ Tsp. Red Pepper Flakes
540ml can Cannelini Beans, lightly drained / rinsed
2 C Low Sodium Vegetable Stock
1 C frozen Corn
¼ Tsp. White Pepper
¼ Tsp. Ground Thyme
¼ Tsp. Dried Basil
½ Tsp. Grated Parmesan
2 Tbsp. Fresh Parsley, chopped
¼ Tsp. Sea Salt
2 Bay Leaves

0 Comments

Loaded Baked Potatoes

12/16/2015

0 Comments

A baked potato is actually a very healthy dish, low in fat, cholesterol, and sodium while providing healthy doses of Vitamin C and Potassium.

"Loading" a potato can lead to a variety of delicious pairings when it comes to potatoes because they pair so well with everything. This version is kind of the traditional "loaded". Think Loaded Nachos; Cheese, Tomatoes, Onions, Sour Cream, Scallions..In other words, delicious on top of delicious!

Remember: Topping a potato isn't about burying it in sour cream, butter, and cheese and sprinkling veggies on top. To keep the potato on the healthy side, limit the fatty toppings and up the veg :)

Loaded Baked Potatoes

Prep Time: 5 Min

Cook Time: 40 - 50 Min

Preheat oven to 450 F

    2. Poke clean Russet / Idaho potatoes with a fork to allow steam to escape. Wrap the potato in foil and place in the oven to bake.

    3. Bake for 40 - 50 Min until fork tender.

    4. Carefully remove potato from foil and slice the potato open lengthwise. Pinch both the top and bottom and push the potato in to form a bit of a potato bowl.

    5. Slice each side of the potatoes flesh 3 times to allow the butter to sink through it. Add your butter using the tip of a knife to swirl it along both halves.Sprinkle with a pinch of sea salt.

    6. Top with a TSP. dollop of low fat sour cream, followed by 2 Grape Tomatoes that have been halved, a tsp. of shredded Cheddar Cheese, and equal parts red and green onion. Sprinkle with sea salt and black pepper and fresh cilantro.

THIS RECIPE IS PER POTATO - YOU CAN MAKE AS MANY AS YOU NEED :)

GROCERY LIST

1 Russet / Idaho Potato, thoroughly scrubbed
1 Tsp. Unsalted Butter
1 Tsp. Low Fat Sour Cream
1 Tsp. Cheddar Cheese, shredded
2 Grape Tomatoes, halved
1/2 - 1 Tsp. Red Onion, diced
1/2 - 1 Tsp. Green Onion, sliced
1/2 - 1 Tsp. Fresh Cilantro
Sea Salt / Black Pepper

OPTIONAL GARNISH

Sliced Jalapeno
Sliced Black Olives

0 Comments

Gemelli and Meatless Balls

12/14/2015

0 Comments

Gemelli are one of my favourite pastas to work with. They are so dense and texturally pleasing, even if you should overcook them a tad they keep a good chew.

Pasta Bakes are one of my favourite dishes to prepare. They're easy to whip up, easy to clean up, and to make delicious! You can really combine anything with pasta and melt some beautiful cheese on it and it's safe to say it will be delicious. This bake incorporates some delicious Vegetarian meatballs that add both texture and flavour and really help make this dish delish!

It's filling and satisfying, flavourful, and something everyone will love!

Gemelli and MeatlessBalls

Prep Time: 15 Min

Cook Time: 55 - 60 Min

Preheat oven to 375 F

Place the YVES VEGGIE MEATBALLS on an ungreased baking sheet. Place in the preheated oven and bake according to package directions (13 – 15 Min). Halfway through, sprinkle with dried herbs and flip the balls. Set aside.

**Remember, utilize time by beginning the sauce while the meatballs cook.

In a large frying pan, bring to temperature on medium and combine the butter and EVOO. Add the garlic and fry 3 minutes stirring often to avoid burning.

Add the onion and celery and a pinch of sea salt / black pepper. Continue frying 5 minutes or so until the vegetables are becoming translucent and tender.

In a small mixing bowl, combine the tomatoes, fresh basil, garlic powder and dried parsley. Blend together using an IMMERSION BLENDER until thoroughly blended. Pour the blended tomatoes in to the frying pan.

Grocery List

2 C Uncooked Gemelli Pasta

12 – 15 YVES Veggie Meatballs
¼ Tsp. Dried Parsley
¼ Tsp. Dried Basil

¼ C EVOO
1 Tbsp. Unsalted Butter
Yellow Onion, diced
1 stalk Celery, halved lengthwise and sliced
3 cloves Garlic, chopped
796ml can Diced Tomatoes
½ C fresh Basil + garnish
1 Tbsp. Tomato Paste
¼ Tsp. Garlic Powder
¼ Tsp. Dried Parsley
Sea Salt / Black Pepper

3/4 C Mozzarella, shredded
½ C Parmesan, grated

Bring to a boil, give a pinch of sea salt / black pepper, reduce heat to medium low and leave covered 20 minutes stirring occasionally.

In a large sauce pot, fill with cold water ¾ of the way full and bring to a boil on medium high heat. Season liberally with sea salt and add the pasta. Cook to Al Dente according to package directions.

Strain the pasta into the frying pan with the sauce and stir to coat the pasta evenly. Taste and adjust your sea salt / black pepper if necessary.

Coat a 2 ½ qt. baking dish with EVOO and pour half the pasta into the baking dish gently pressing it into all sides and corners. Sprinkle half the shredded mozzarella and half the grated parmesan to coat the layer of pasta.

Pour the remainder of the pasta / sauce over the cheesy layer again pressing it evenly across the dish. Take your cooked meatballs and gently nestle them down into the pasta sporadically through the dish. Sprinkle with the remaining parmesan/mozz.

Cover and return to oven at 375 F for 20 Minutes, remove the cover and cook another 10 – 15 Minutes. Remove and garnish with fresh basil.

Serve with fresh parsley, basil, and grated parmesan.

0 Comments

Cilantro & Lime Rice

12/9/2015

0 Comments

Cilantro & Lime Rice

Prep Time: 6 - 8 Min

Cook Time: 30 Min

In a large frying pan, bring to temperature on medium and pour in the EVOO.

Add the diced onion and a pinch of sea salt and black pepper. Fry about 5 minutes stirring often.

Stir in the rice and garlic and continue frying another 5 minutes stirring often to keep the rice from burning.

Add the vegetable stock and water. Bring to a boil on medium, stir in half the chopped cilantro, lime juice, butter, and a generous pinch of sea salt and black pepper. Cover and reduce heat to medium low. Simmer 17 – 20 minutes stirring only 2 times through the cooking process.

Remove from heat and add the lime zest. Taste the rice and adjust the salt / pepper to taste before stirring in the remaining cilantro.

Serve.

NOTE: The picture on the right is the rice I prepared with the vegetable stock. The updated version with less stock and more water will give you a whiter looking rice.

Grocery List

2 Tbsp. EVOO
¾ C Long Grain White Rice
¾ C Low Sodium Vegetable Stock
¾ C Water
Zest of 1 Lime
Juice of half a Lime
½ Red Onion, diced
2 cloves Garlic, chopped
½ C Cilantro, chopped (stems and leaves)
1 Tbsp. Unsalted Butter
Sea Salt / Black Pepper

0 Comments

Lime & Chili Pintos

12/7/2015

0 Comments

Lime & Chili Pintos

Prep Time: 5 Min

Cook Time: 30 Min

In a medium saucepan, bring to temperature on medium and add the EVOO.

Add the onion, jalapeno, and garlic. Season with a pinch of sea salt / pepper and fry over medium heat 5 – 6 minutes stirring a few times.

Add the lightly drained beans, fill can ¼ and swirl around to get everything out and add to pan. Bring to a boil on medium.

Reduce heat to medium low and stir in the lime juice and zest, butter, and another good pinch of sea salt / black pepper. Cook covered 15 minutes stirring occasionally.

Remove lid and simmer 5 – 8 minutes to reduce liquid. Adjust seasoning if necessary to taste.

Serve.

Grocery List

2 Tbsp. EVOO
540ml can Pinto Beans, lightly drained
½ Red Onion, diced
2 Jalapeno Peppers, seeded, halved, and sliced
1 clove Garlic, minced
1 Tbsp. Unsalted Butter
1 Lime, zest & juice
Sea Salt / Black Pepper

0 Comments

Cheesy Avocado Ranch Potato Salad

12/4/2015

0 Comments

Cheesy Avocado Ranch Potato Salad

Prep Time: 12 - 15 Min

Cook Time: 16 - 20 Min

Chill Time: 30 Min+

chzyavocadoranchpotatosalad.docx
File Size:	163 kb
File Type:	docx

Download File

Bring a large pot of cold water to a boil on medium high heat and season generously with sea salt. Scrub the potatoes and add to the pot. Boil partly covered 16 – 20 Min until tender but not fully cooked and crumbly. Strain and rinse thoroughly with cold water to cool.

In a small mixing bowl, combine all ingredients for dressing including a pinch of both sea salt and black pepper. Use an IMMERSION BLENDER to thoroughly blend the ingredients until rich and creamy.

Halve the potatoes lengthwise and again lengthwise leaving 4 potato sticks. Slice each “stick” into 3 or 4 cubes depending on size of potato.

Add the potatoes to a large mixing bowl along with the tomatoes and half the green onions. Season with a pinch of salt. Pour half the dressing over the potatoes and toss together. Add the remaining onions, shredded cheese, and add more dressing to your own tastes. Toss again. Taste and adjust salt / pepper if necessary.

Refrigerate 30 Min + prior to service.

Grocery List

10 - 12 small to medium sized Red Potatoes
2 Green Onions, sliced
½ pint Grape Tomatoes
½ C. Monterey / Cheddar mix, shredded on large grate

¾ C Mayonnaise
2 Tbsp. Whipping Cream
1 ½ Tbsp. Low Fat Sour Cream
1 Tbsp. Ranch Dressing
1 Avocado, mashed
1 Tbsp. Green Pepper Sauce

Sea Salt / Black Pepper

0 Comments

Moussaka

12/2/2015

0 Comments

When I had originally intended to make this dish, I found it a tad overwhelming and decided against it. Turns out, this dish is not only fairly easy to prepare but it was is SO DELICIOUS!

Layers of roasted eggplant and potatoes nestled between layers of a meatless meat sauce and topped with a creamy, white sauce (Bechamel).

I decided right off the bat I didn't want as thick a layer of Bechamel as traditionally sits upon the dish because I wanted to reduce the fat / calories of the overall dish. My version has just the right amount of creamy topping that bakes up just beautifully.

meatlessmoussaka.docx
File Size:	155 kb
File Type:	docx

Download File

Moussaka

Prep Time: 20 Min

Cook Time: 1 Hr +

Preheat oven to 400 F

Lay the sliced eggplant in one layer on a baking sheet that has been sprayed with EVOO / Baking spray. Drizzle with EVOO and season with sea salt and black pepper

Same for the potatoes, drizzle and season with sea salt and pepper as well as add a ½ tsp. dried Oregano.

Eggplant should bake between 20 – 25 and potatoes 25 – 30 Min. You want both to be nice and brown, flip at least once. Set aside to cool.

**Maximize time by preparing sauces while vegetables roast!!

Reduce heat in oven to 375 F

In a large frying pan, bring to temperature on medium and pour in the oil. Add the onions, garlic, and a pinch of sea salt. Fry 4 – 5 minutes stirring often.

Add the veggie ground and break it up to a crumbly texture. Mix together with the onion and garlic and continue frying on medium 3 minutes.

Stir in the tomato paste followed by the diced tomatoes, nutmeg, red wine vinegar, oregano, thyme, and sea salt / black pepper. Bring to a boil on medium and reduce to medium low. Cover and simmer 15 Minutes.

Stir in the fresh parsley and spinach, reduce heat to low, and leave covered.

In a small sauce pot, melt the butter on medium and whisk in the flour. Continuously stir the mixture so nothing burns. After 2 minutes of stirring, slowly whisk in the milk to break up any potential clumps. Bring to a boil stirring often. Season and reduce heat to low for 5 minutes.

Spray a 2 ½ qt. baking dish with EVOO spray and begin lining the dish with the cooled, roasted eggplant. Follow with a layer of the roasted potatoes and a layer of the hearty sauce. Sprinkle with parmesan and complete another eggplant, potato, sauce & parmesan layer.

**Seal the remainder of sauce in an airtight container!

Drizzle the Béchamel sauce through the middle of the dish from end to end. Use a spoon or spatula to gently press the béchamel away from the middle towards the edges. Sprinkle with the remainder of the parmesan and bake uncovered 25 – 30 Minutes.

Cool 5 minutes before slicing in to.

Grocery List

2 Eggplants, sliced ½ inch thick
8 Mini Red Potatoes, sliced
EVOO
Sea Salt / Black Pepper
½ Tsp. dried Oregano (potatoes only)

¼ C EVOO
Yellow Onion, diced
3 cloves Garlic, chopped
340g YVES Italian Ground Round
796ml can Diced Tomatoes
1 Tbsp. Tomato Paste
½ Tbsp. Red Wine Vinegar
½ Tsp. Ground Nutmeg
½ Tsp. Dried Oregano
½ Tsp. Dried Parsley
½ Tsp. fresh Thyme
¼ C fresh Parsley, roughly chopped
1 C Baby Spinach, roughly chopped
Sea Salt / Black Pepper

2 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1 C 2% Milk +
½ Tsp. White Pepper
½ Tsp. Ground Nutmeg
Pinch Sea Salt

½ C Parmesan, grated

0 Comments

R E C I P E S

Basily Mac Salad

Chili Cheese Ditali Bake

Cannelini Bean & Corn Soup

Loaded Baked Potatoes

Gemelli and Meatless Balls

Cilantro & Lime Rice

Lime & Chili Pintos

Cheesy Avocado Ranch Potato Salad

Moussaka

Archives

Jonathan - Happy Veg

Categories