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One Pot Pasta

I created this dish for dinner last night. It was an easy and tasty meal and quite healthy although it tasted very rich. I tried the yoke less egg noodles for the first time and they are delicious and a healthy pasta alternative. This dish is ready in less than 30 minutes and is probably one of the simplest thing I’ve made to date. Have it for dinner tonight!

Ingredients List:

  • 2 tbsp olive oil
  • 1 sweet onion sliced
  • 2 cups mushrooms sliced (i used a mixture of white sliced and portobello)
  • 1 lb  extra lean turkey
  • 1 large can diced tomatoes, drained
  • 1 jalapeño sliced
  • 1 cup red wine
  • 4 cups  chicken broth
  • 1 pkg  broad yokeless egg noodles
  • 1 container of Philadelphia Cooking Cream Cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup  loosely chopped fresh basil

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In a large pan add your olive oil and cook the onion, jalapeño and mushrooms on medium high heat until softened. Add the turkey and cook until browned and no liquid remains-about 5 minutes. Add tomatoes and wine cook for about 5 minutes. Add the broth and bring to a boil. Add the Pasta to the pot and cook (stirring occasionally) until pasta is al dente about 8 minutes. Add cream cheese,parm cheese and basil and stir into the mixture. Serve immediately.

Happy Friday!

Eat Well

Be Happy

Laugh Loudly

xo Lisa

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Sausage and Roasted Tomato Penne in a Mustard Cream Sauce

I  recently enjoyed an amazing pasta at the Kit Kat Club that was served in a Mustard Cream Sauce. This sauce blew my mind and so I decided to re create it at home with my own Foodventure twist. The result is delicious and really simple. This dish takes about 10 minutes to make (minus the time to slow roast the tomatoes) and you won’t be disappointed.

Ingredients List:

  • 2 cups of slow roasted tomatoes (click here for a link to my recipe)
  • 4 shallots loosely chopped to roast with the tomatoes
  • 3 Italian sausages, meat removed from casings and crumbled (i used 2 hot and 1 mild)
  • 3/4 cup of dry white wine
  • 3/4 cup of 5% cream
  • 3 tablespoons of dijon mustard
  • 2 cups of penne
  • 1 1/2  cups of arugula
  • Freshly grated parmesan cheese to taste
  • Salt and Pepper to taste

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream and mustard and simmer for 2 minutes. Remove the skillet from the heat, In a bowl combine  the pasta, roasted tomatoes and sausage. Toss to coat. Top with fresh arugula and fresh grated parm cheese. Serve at once.

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Eat Well

Be Happy

Laugh Loudly

xo Lisa

 

5 things that you will always find in my fridge

If you come over to my house anytime and open the fridge you are always going to find the following:

1. Mixed Leafy Greens/Legumes (kale, baby spinach, Broccoli etc..)

2. Beets

3. Huge condiments and sauce collection including my beloved Sriracha, mustard collection and Maple Syrup

4. Beer

5. Egg

 

 

What's in your fridge?

What’s in your fridge?

Guilty Pleasure: Condiments!

Guilty Pleasure: Condiments!

*Other usual staples include: cured meat and cheese!

 

 

 

What’s in your fridge? I’d love to hear all about your staples!

Eat Well

Be Happy

Laugh Loudly

xo Lisa

BBQ Mushrooms stuffed with Blue Cheese

It’s BBQ season! My favorite season and last night I had some gal pals over for some food and drinks. My friend Katy brought over the fixings for this delicious appetizer. It was the perfect starter for our steak dinner and a total crowd pleaser.

Ingredients List: 

  • 1 package of whole mushrooms
  • 1/3 cup of blue cheese
  • 1/4 cup of plain cream cheese cheese
  • 1 shallot
  • 1 glove of garlic
  • 1 tsp of butter

The Steps:

  1. Pre-heat your bbq and set the temperature on low. Clean the mushrooms and remove the stems (but save them for step 2!). Set the mushrooms aside and Melt the butter in a small frying pan over med high heat.
  2. Chop your mushrooms stems, shallot and garlic into small piece. Add your chopped veggies to your pan with the melted butter and saute until soft; about 5 minutes.
  3. While your veggies are sauteing: In a bowl combine the blue cheese and cream cheese and mix until soft and creamy. Once your veggies are ready add the hot mixture to your cheese and mix well.
  4. Spoon the mixture into the mushroom caps filling generously.
  5. Place the stuffed mushrooms on the hot grill and cook until the cheese in golden brown and the mushrooms are soft and cook throughout (about 15 minutes or so).

BBQ Mushrooms stuffed with blue cheese slide show: A new way to discover the steps to delicious foodventures!

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The countdown is on to the long weekend. I am planning some delicious BBQ meals and am looking forward to sharing them with you. Until then…

Eat Well

Be Happy

Laugh Loudly

xo Lisa

Green Onion and Ginger Pork Dumplings

A few weeks ago, my super singing friend Todd came over and taught me how to make Dumplings. We created 3 different delicious dumpling recipes all made with the same pork base. I was surprise by how easy dumplings where to make. My favorite were the green onion and ginger pork dumplings; fried or steamed they will not disappoint.

Ingredients List: 

The Dough:

  • 3 cups of flour
  • 1 cup of Lukewarm water

The Filling:

  • 1 pound of pork
  • 1 tbsp of sesame oil
  • 1 tsp of salt
  • 1 tsp of cornstarch
  • 1 tsp of oyster sauce
  • 1 tbsp of Ginger
  • 1 bunch of green onions

The Steps:

  1. In a bowl combine your flour and water. Hand Mix well (until it’s smooth), cover and let sit for at least 10 minutes.
  2. While your dough is resting prep your pork filling! In a bowl combine your filling ingredients and mix well.
  3. Once your filling is prepped it will be time to knead your dough. (Click on this link for a great video on how to hand knead your dough.)
  4. Roll out your dough into a thin layer and cut into 3 inch circles. (Wine Glass size!)
  5. Lightly wet the inside edges of your wrapper with water. (Use your finger!) Scoop about 1 tsp of raw filling into the centre of your wrapper and fold over making sure the ends meet. Press down firmly on the ends to seal.
  6. You can cook your dumplings in several different ways: Steam, Boil or Fry. To boil: Fill your pot with cold water and a good helping of salt. Add your dumplings to the boiling water and cook for about 3-5 minutes (just because they float to the top doesn’t mean that they are ready)
  7. Serve with green onions and dipping sauce. (I should do a post on dipping sauces yum but until then you can click here for some ideas.)
Green Onion and Ginger Pork Dumpling Slide Show: A new way to discover the steps to delicious foodventures!

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It’s weekend! Make some dumplings.

Eat Well

Be Happy

Laugh Loudly

xo Lisa

Moroccan Stew

I am totally addicted to Hall’s Kitchen’s Moroccan Stew. Today instead of buying it at the local supermarket I decided to purge my cupboards and fridge to make my own version of this delicious Moroccan Stew. (The combo of spices is what makes this dish so killer!)

Ingredients List:

  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • olive oil
  • 2 cups sweet onion and red onion combined chopped
  • 1 cup celery chopped
  • 2 cups finely shredded kale
  • 2 cups vegetable broth
  • 1 large sweet potato chopped
  • 1 cup chopped broccoli
  • 1 can diced tomatoes with spicy red peppers
  • 1 can black beans
  • 1 can mixed beans
  • 1 tbsp of chili flakes
  • 1/2 cup raisins
  • 1/2 cup unsalted peanuts
Click on the picture for a step by step look at how to make Moroccan Stew: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo
Thanks for your ongoing support and feedback and I am taking your advice as of right NOW! I am going to start publishing the recipe steps on the main page so that you don’t have to keep clicking back and forth between pictures every time you want to check out the next step in the recipe. You can still click on the pix for a quick reference if need be. Let me know how this new format works for you.
The Steps:
  1.  In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
  2. In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
  3. Once your celery and onions are soft add kale and half of your spice mixture and mix into your pot. Once the kale has wilted add your vegetable broth and bring to a boil.
  4. Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and  boil until the sweet potatoes are soft.
  5. Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
  6. Enjoy with rice, quinoa or as is. (also delicious with lamb and chicken!)

This is the first time blogging with my new stove. Thanks to Todd and Brian for the awesome hook up!

Eat Well

Be Happy

Laugh Loudly

xo Lisa


My love affair with Sriracha

I often use sriracha in my cooking and i have to confess it goes on as a condiment for nearly everything. I first discovered this delicious and spicy ketchup like sauce (don’t let the look of it deceive you!) about 8 years ago. I can’t remember the why or the how but I do know that’s about the time I started getting a lot more adventurous with my meals.

Anyway this afternoon, I was sitting at a restaurant in China Town when I started to think about all the things that you can do and make with sriracha. My secret combo is an olive oil, maple syrup, lemon juice and sriracha mix; Incredible as a marinade or even a salad dressing.

Here’s my challenge: Send me your favorite ways to use sriracha and i will post them on this site and use them in my own foodventures! I cannot wait to discover some new ideas with my cannot live without condiment.

xo Lisa

Sriracha