Modern Shepherd's Pie

Shepherd's pie, but better! Better tasting and better for you. This recipe has meat but I'm sure if you're veg you can think of a delicious substitute and this will just serve as inspiration for your next creation.

4 Yams (you can use sweet potatoes too, but yams are cheaper, dontcha know?)
1 Small yellow onion
1 Clove of garlic
2 Carrots
2 Stalks of celery
1 Cup of frozen corn
1 Cup of frozen peas
1 Cup of beef broth (or your substitute)
1 Package of lean ground beef (maybe ground turkey or chicken would be nice)
2 Tsp of italian seasoning blend
Salt and pepper

1. Boil peeled and cubed yams. Mash with italian seasoning blend and a bit of butter and milk.
2.While yams are bowling chop and soften the veg.
3. Cook the meat

Mix the meat and veg together with the beef broth and put into a 9x11 dish. Top with mashed yams and cover to cook at 350 for 30 minutes. Uncover and broil for 10-15 minutes to get a crispier top.

Spicy and Savoury Butternut Squash Soup

This was totally inspired by ingredients I had. Chef Michael Smith would be so proud of me! I was sort of googling different recipes then decided to make my own combination with my imagination and it's "soo good!" You'll want to try this recipe.

1 Small/ medium butternut squash

1/2 Head of cauliflower 

2 Cloves of garlic

1 Medium yellow onion

2 Stalks of celery

2 Carrots
1 Can of chick peas

1 Heaping tbsp of cumin 

1 1/2 Tsp of red pepper flakes

1/4 Tsp of cinnamon

salt and pepper

Olive oil

Vegetable stock (8 cups of water)

8 Cups of water

I started by roasting some veg. The butternut squash I chopped into 1 inch pieces and lightly coated in olive oil, salt and pepper. Roasted at 400 for 40 minutes. The cauliflower I coated also with olive oil, the cinnamon and cumin and roasted for 25 minutes. The garlic cloves I chop the tip off each and put in tin foil, also roast for 25 minutes.

In the pot start by softening the onion in olive oil with some salt, then add celery, carrots and chick peas then water stalk and the rest of the goodies! Wait to cool and blend.

I toyed with adding coconut milk (something I've yet to cook with) but it was just so flavourful I didn't want to chance it.

Zesty Guacamole

This recipe is inspired from my sisters guac.



2 Large semi-softe avocados
1 Clove of garlic minced
4-6 Cherry tomatoes diced
1/2 Lime juiced
Salt and pepper



I use a potato masher to blend it.
You can also add a bit of red onion or red pepper diced but this is pretty fresh and tasty on its own!

Spaghetti Squash with Pork Sausage

This was a total experiment for me. I don't remember ever cooking sausages but they were on sale so here we are!

I made my tomato kale marinara I've posted before.

I medium onion diced
1-2 cloves of garlic minced
1 big can of crushed tomatoes
1 big can of diced tomatoes
2 leafs of kale de-stemmed
1 Tsp of red pepper flakes
1 Tbsp of italian spice blend
Salt and pepper
Blend!

I de-cased the pork sausages cooked it like you would ground beef and then added to blended marinara.

For the spaghetti squash I heated the oven to 400. Just put a knife slice into the squash and place on a baking sheet in the oven for 40 minutes. Cool a bit then slice in half, take out the seeds and shred to serve!

My Faux Pho Soup

My good friend from Cambodia will most likely cringe if she reads this post - but it's fast and healthy comfort food for the soul so I'm sharing!

So I have two variations on this soup: Beef and Chicken Veg.

Beef Pho
Beef stock (1 cube for 3-4 cups of water)
1 Tbsp of soy sauce (or Tamari)
1 Tsp of red pepper flakes (or to taste)
-that's all your broth is!

Add veg (which I normally cut thicker and on an angle
-Broccoli
-Kale
-Carrots
-Mushrooms
-Zucchini
- Yellow or red pepper

Steak:
Like my spicy peanut stir fry recipe, I just marinade with balsamic, soy sauce, graded fresh ginger and garlic. I cut into bit size pieces and cook - then add to soup.

Serve this soup with vermicelli noodles. I start with that in the bowl then ladle desired amount of soup.

Tip: I normally add the harder vegetables first and bring water to a boil. You want them to still be a bit firm when eating - not like mushy boiled veg!

For this one - it is veg using chicken stock. I've never tried with veg stock but I can't imagine it being bad!

4 Satisfying Salads

It shouldn't be an oxymoron.
I love salads! I do not love the typical 'garden salad'. Throw in some nuts, dried fruit, fresh fruit, roasted veg, feta, seeds. It may take more time  - it actually may not depending on your combinations (and what's available in your fridge/ fruit basket!
I tend to put my salads on a half/half field greens with spinach.

1. Roasted Beet and Sweet Potato Crunch Salad
Roasted sweet potato
(I made this for another meal and have left overs for yet another, so no I didn't set out to roast just for salad and since I was already roasting…)
Roast a diced beet
A handful of craisins
A handful of toasted walnuts
BAM!





Dressing idea:
1 Lemon (zest and juiced)
1/2 Inch of finely graded ginger
1 Tsp of dijon mustard
1 Cup of balsamic vinegar
1/3 Cup of olive oil
(adding honey wouldn't be discouraged)

2. Dried Fruit and Nut Chicken Salad
(makes 2 portions)
1 Chicken breast (baked)
Craisins
Chopped Apricots
Toasted walnuts (obviously I have walnuts in my fridge!

3. Fresh Fruit and Feta Salad 
(Probably my favourite!)
1 Pear sliced and diced as desirable
1 Gala apple sliced and diced as desirable
1 Tbsp of feta per serving (just a salty touch)
(If you have the know-how or time to do a balsamic reduction dressing DO IT)

4. A Better Greek Salad
Diced red pepper
Diced cucumber
Halved cherry tomatos
Chick peas
Feta
(You could add red onion and olives - I don't tend to)
- Use a balsamic dressing!

Cinnamon Oatmeal with Dried Blueberries

Not so much a recipe, right? But a good idea for easy breakfasts and snacks! Smells divine as well.

1/3 Cup of oats (I use the 60 second ones)
1/8 Tsp of cinnamon
1 Tbsp of dried blueberries

I think it's worth a post!

Three Bean Vegan Chilli

Disclaimer: measure to taste.
The batch I made is enough to feed the Brady Bunch cast and crew, so I'll try to translate to a normal batch…

1 Tbsp olive oil

2 x 796 ml (big) cans of diced tomatoes
1 Big can of crushed tomatoes
1 Medium yellow onion (diced)
1 Large (or 2 small) garlic cloves minced (especially encourage local'ish on this ingredient)
1 Red bell pepper diced
1 Small zuchini diced
1 Cup of frozen corn
1 Cup of diced mushrooms
2 stalks of celery
1 Can of red kidney beans
1 Can of black beans
1 Can of Roman beans (wonderful mistake - thought they were chick peas)
1/4 Tsp of italian spice blend
1 Heaping tbsp of chilli powder
1 Tbsp of cumin
Salt and pep to taste

Beet and Apricot Quinoa Salad

Field greens with spinach
1 Beet diced into bite size chunks and steamed
A handful of dried appricots diced
Quinoa - add how much you want

Dressing: Dijon and Honey Balsamic Vinaigrette
1 Tablespoon of of Dijon
1 heaping tsp of liquid honey
1 cup of balsamic vinegar
1/3 cup of olive oil
1 Tbsp of rice vinegar
1 Lemon juiced

Spicy Peanut Ginger Stirfry

No picture! I just wanted to share the recipe because it's one of my faves!
Measurements really depend on how saucy you like it! And you get a feel for what you want more or less of the more you make it! This much sauce should make enough veg for 2-3 servings - with vermicelli - rice noodles).

Sauce:
2 Cups of stalk (Chicken or veg - or one stalk cube and two cups of water)
1/2 Cup of peanut butter (you can be more generous)
1/2 Tsp of red pepper flakes (add to your taste)
1 Tbsp of Soya Sauce (or Tamari if you are GF)
1 Tsp of corn starch
Grade in 1 garlic clove
Grade in 1 inch of fresh ginger

I then just add the veg to the sauce after it's heated and blended in a big fry pan or wok.

Veg suggestions:
Brocoli
Kale
Carrots
Red peppers
Mushrooms
Zucchini

Probably a 30 minute meal!

Meat eaters:
I've marinated steak with garlic, ginger, balsamic and soya sauce then added to veg after cooked and sliced or cubed.

Sorry no picture - it is beautiful!

Roasted Tomato and Black Bean Soup

6 decent size tomato's (roasted)
3 cloves of garlic (roasted)
I can of black beans
1 carrot
1 stalk of celery
1 onion
2ish tsp of chill powder
2ish tsp of cumin
equal parts chicken stock and water (1 box)
salt and pepper

Next time I would add chick peas and some red pepper flakes.

I really enjoyed adding chunks of fresh avocado to my bowl. A dollop of plain yogurt might be good too! 


Happy New Years dieters!

White Chocolate Oatmeal Spice Cookies

No nuts! This batch is for 'my old folks'!
One of my last sweet-treat recipes for the season I'm sure…

3/4 Cups of brown sugar
1/2 Cup of butter
1 egg
1 tsp vanilla
MIX

1 Cup of flour
1 1/2 Cups quick cooking rolled oats
1/2 Tsp of baking soda
1/2 Tsp of cinnamon
1/4 Tsp of ground cloves and nutmeg
salt
1 Cup of white chocolate chips

Bake at 350 for about 8 minutes for small blobs.