A playlist for snowflake watching & hot chocolate drinking:
A quick & easy soup! Adjust the curry & spice level to suit your taste. Adapted from here. (There are much better pictures of the soup there than I could ever take!)
- 1 Tbsp olive oil
- 1 Medium onion, chopped
- 1/2 Red bell pepper, chopped into strips
- 1 Jalepeno pepper, minced (with the seeds!)
- 1-2 Tbsp Fresh ginger, minced
- 1 Tbsp Curry powder
- 1/2 tsp Cinnamon
- 2 tsp Salt
- Small can of tomato paste
- 7 C Water
- 2 C Red lentils, rinsed
- 1 Can Chick peas
- 1 Can Light coconut milk
- Juice from 1/2 lime
- Fresh cilantro for garnish
In a large soup pot, saute the onion, red pepper, and jalepeno in the oil until soft. Add the spices, ginger, and tomato paste. Let cook for a few minutes, while stirring. Add the water, lentils, chick peas and coconut milk. Bring to a boil and let simmer for 25-30 minutes, uncovered. Add the lime juice just before serving and sprinkle on some chopped cilantro!
Spicy & so filling! Great for a cold & foggy day like today (although probably not the healthiest thing!) Adapted from here.
- 8 Strips of bacon, chopped
- 1 Large onion, chopped
- 1-3 Garlic cloves, crushed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Pork spice, or something with a little extra kick
- 1/2 Kale bunch, stemmed and chopped
- 2 Baking potatoes, quartered & sliced
- 8 C Water
- 2 Tbsp Soup bouillon powder
- 1/2 C Cream, half and half or heavy
- Sriracha sauce and/or grated sharp cheddar to top it off!
In a large soup pot, cook bacon until it starts to get crispy. Put bacon aside in a small bowl, leaving the fat in the bottom of the pot. Saute the onion and garlic in the bacon fat until caramelized. Stir in the salt, pepper and seasoning. Add the chopped kale, and stir until the kale turns bright green and completely wilts down. Add potatoes, water, bouillon, and bacon. Bring to a boil, then turn down heat to low, cover, and let simmer until potatoes are cooked (about 20-30 min). Stir in cream immediately before serving. Top with a swirl of Sriracha and grated cheese!
This little salad was the result of the question: what do I have left in my fridge? I mixed a bunch of leftover ingredients together, and surprisingly, it was delicious! Walnuts could be substituted for pine nuts, and dried cranberries would be an excellent addition.
- 1 Can Chickpeas, drained and rinsed
- 1/4 C Walnuts, chopped
- 1/4 C Green onion, chopped
- 1/4 C Feta cheese, crumbled
- 1/2 Yellow bell pepper, chopped finely
- 1/2 C Mixed baby greens or arugula
- 2 Tbsp Olive oil
- 1 Tbsp Red wine vinegar or balsamic vinegar
- Juice squeezed from 1/2 a lemon
- Dash of sea salt
- Dash of black pepper
Mash chickpeas in a medium sized bowl using a fork or potato masher. Don’t over-mash into a paste like hummus, but just until most of the chickpeas are broken. Add remaining ingredients and stir until evenly blended.
This recipe makes 10 muffins. Blueberries can be substituted for raspberries or cranberries. I was contemplating adding dark chocolate chunks, because everything is better with chocolate! Recipe adapted from here.
- 1 C Whole wheat flour
- 1 C All-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 C Butter or margarine, softened
- 3/4 C Granulated sugar
- 2 Eggs
- 3/4 C Skim milk
- 1 C Fresh blueberries
In a large bowl, stir together the flours, baking soda, baking powder, and salt. In a medium sized bowl, cream the sugar and butter/margarine together. Beat in eggs, one at a time. Add the milk (if things look curdled, do not fear!). Make a well in the centre of the dry ingredients, and pour in the wet ingredients. Stir just to moisten, and fold in the blueberries. Grease the muffin tin (or use paper baking cups), and fill to the top. Bake for 25-30 min at 375F.
I have to confess. Calling these oat bars is a bit of a stretch. They are nothing like a chewy oat bar you would find in coffee shop – instead, they are deliciously nutty, hearty, granola-esque bars that beg to be topped with a scoop of vanilla ice cream. Adapted from here.
- 2 1/2 C Rolled oats
- 1 C All-purpose flour
- 1 C Whole-wheat flour
- 3/4 C Brown sugar, packed
- 1 tsp Baking soda
- 1 C Canola or cooking oil
- 2 Eggs
- 1 Tbsp Vanilla extract
- 1 C Dark chocolate chips
Pre-heat oven to 350F. Mix all ingredients (excluding the chocolate chips), in a large bowl until evenly blended. Mix in chocolate chips. Press firmly into a greased 9x13inch baking pan. Bake for 20-25 minutes. Cool before slicing. Top with vanilla ice cream.
A refreshing summer cocktail that works best with Botanivore Gin or Bombay Sapphire (the mint highlights the spices in the gin).
- 1/4 C boiling water
- 1/4 C granulated sugar
- handful of mint leaves
- 1 oz. gin
- 2 ice cubes
- 2 Tbsp fresh squeezed lemon juice
- Club soda
- Lemon wedge & mint leaves for garnish
Start off by making a simple syrup with infused mint. Mix the sugar and mint leaves into the boiling water, and stir until the sugar is dissolved. Cool and strain the mint leaves out.
Pour 1 oz of gin into a glass tumbler. Add 1 Tsbp of the mint simple syrup, and the lemon juice. Top with club soda, 2 ice cubes and stir. Finish with a lemon wedge and mint leaves for garnish. You can adjust the mint simple syrup and lemon juice to taste. Makes 1.