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!
- 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
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.
I was surfing the internet and came across this website. I was so intrigued with the idea that I immediately signed up. April was my first month as a participant and it was really exciting. I sent a box to Hornepayne Ontario and although it was from a different person I also received one from Hornepayne which was a cool coincidence. My box arrived a couple of days after the 15th (which is send out day) and was filled with some delicious goodies! I still have some goodies left to try but I am still dreaming about Milk Chocolate with Toffee and Sea Salt which i devoured in like 3 minutes! I also really enjoyed the 5 seed crackers! Many thanks to Laurie for the kick ass box and to Lindsay at Foodie PenPals for making it happen! (Click here to visit Foodie Pen Pals Sign up page)
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.
- 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.
Today I discovered that my favourite dish on the FRESH menu will not appear on the new menu being launched tomorrow! Thank goodness I got to stuff my face with deliciousness one last time. The Jerusalem Bowl is a tasty combo of flax hummus, grilled spinach, tomato, cucumber, parsley, red onion, sunflower sprouts, olive oil, tamari, mixed herbs, lemon & chili powder on a bed of basmati rice. I’m sure I’ll find something equally as good on the new menu but change is hard…
BTW: If you have never eaten a meal at FRESH-get off your ass and do it. I have never been disappointed-other fav’s include the quinoa puffed onion rings, the black bean burrito and the energy bowl. I am also addicted to the liver flush elixir and the miso gravy!
I am not even going to get into the many reasons that I have neglected this blog and all my followers for so long…let’s just say that I’m back and ready to inspire, cook, drink and be merry.
Last night I got together with a couple of my gal pals to do make some goodies for Christmas. We each decided to make a liqueur to give away my choice was Homemade Irish Cream! Needless to say it turned out better than I imagined and I PROMISE you that you will never ever buy pre bottled Irish Cream again!
- 1 cup 18% cream
- 14 oz sweetened condensed milk (1can)
- 1 2/3 C Jameson’s Irish Whiskey
- 1 tsp instant coffee
- 2 Tbsp Hershey’s chocolate syrup
- 1 tsp vanilla
- 1 tsp almond extract (I skipped this entirely)
- Combine all ingredients in a blender and set on high speed for 30 seconds.
- Bottle in a tightly sealed container and refrigerate. Shake before using
Homemade Holiday Irish Cream:
Bring this amazing drink to your next holiday party, give away as gifts or just enjoy at home with your loved ones!
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.
- 3 cups of flour
- 1 cup of Lukewarm water
- 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
- In a bowl combine your flour and water. Hand Mix well (until it’s smooth), cover and let sit for at least 10 minutes.
- While your dough is resting prep your pork filling! In a bowl combine your filling ingredients and mix well.
- 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.)
- Roll out your dough into a thin layer and cut into 3 inch circles. (Wine Glass size!)
- 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.
- 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)
- 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.)
It’s weekend! Make some dumplings.
I love to paint and after 5 months away, tomorrow morning, I will join my ladies and get back to my regular painting group. Anyway, I figured it would be nice to have a little treat to share with everyone over tea break. I had a whole bunch of oranges left over from this week’s groceries and so I decided to create something orange flavoured so that they wouldn’t go to waste.
Ingredients List: (Makes about 24 small scones)
- 1 3/4 cup of flour
- 4 tsps of baking powder
- 1/4 cup of white sugar
- 1 tbsp of orange zest (about 2 small oranges)
- pinch of salt
- 1/4 cup of cold unsalted butter (cut in small chunks)
- 1/2 cup of orange juice
- 1/4 cup of sour cream
- 1 egg
- 1 tbsp of milk
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp of orange juice (for glaze)
- Preheat your oven to 400 degrees and line your cookie sheet with wax paper.
- In a bowl whisk together the flour, sugar, baking powder, orange zest and salt.
- Add the butter and mix until the mixture is crumbly with small chunks.
- Add the sour cream and orange juice and blend lightly. (Don’t overmix or you scones won’t be as moist as they could be.)
- Flour your counter or cutting board and roll scone mixture into a ball. Break into small pieces and form into smaller balls (any size you fancy will work). Flatten onto your cookie sheet.
- Whisk together your egg and milk and lighty brush your scones. (if you don’t have a brush you can use your fingers like i did). Bake for 12 minutes or until the tops are golden brown.
- While your scones are baking mix together your glaze until smooth. (if it’s too thick ass more juice until you have a nice smooth texture.) Once your scones have cooled drizzle lightly.