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 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.
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!)
- 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
- In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
- In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
- 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.
- Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and boil until the sweet potatoes are soft.
- Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
- 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!
On Saturday evening I had a delicious dinner at The Academy of Spherical Arts and one of the items on the menu inspired the creation of this salad. Roasting beets in my new favourite thing, it takes a while but it is so worth it. This dish is simple and so so so delicious.
- 2 Large Beets
- 1 Medium Size Sweet Onion
- 4 cups of mixed greens
- 1/2 cup of cheddar maple loosely chopped
- 3 tbsp of olive oil
- 2 tbsp of balsamic vinegar
- 2 tsp of Dijon Mustard
- salt and pepper to taste
Click on the picture for a step by step look at how to make this salad: 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
I love this salad and I guarantee that you will as well. These days I’m really busy working a production in Toronto opening Feb 10th, 2012 called War Horse. This is one show that you will not want to miss! Find out more about War Horse here.
Want to make your house smell incredibly delicious?
Make this Recipe…it’s really easy and totally worth it. (but it takes up to 3 hours…)
Ingredients List: (makes 24)
- 2 cups of chopped tomatoes
- 1/3 cup roughly chopped fresh basil
- 4-6 cloves of garlic
- 1/4 cup of Olive Oil
- 1 Tbsp of Sea Salt
**Click on the picture for a step by step look at how to make Slow-Roasted Tomatoes:
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. Hopefully this will be resolved soon. xo
Roasted Tomatoes are incredible in pasta, salad, soups…use your imagination. I was so busy using these to make a delicious pasta recipe that I didn’t have a chance to take a picture of the final product. If you click here you can get an idea of what your roasted tomatoes should look like when they are ready!
The smell alone is worth the time to make this dish.
This afternoon, I am hosting a fall mixer. I have been away most of the summer and I am finally able to catch up with friends and what better way to catch up, than with all of them at once. I am serving an array of fall themed food and hopefully I will be able to post some pics of the different offerings. But at the risk of photo blogging the mixer fails…I figured I would to share this recipe with the world and give you a preview of the day’s treats.
- 1 large can (28 oz) garbanzo beans (chick peas)
- ***save 1/4 cup of the chick pea water and add if you are having trouble blending your mixture!)
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- the juice from 1 lemon
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- salt and pepper to taste
****Click on the picture for a step by step explanation of how to make Pumpkin Hummus:
This delicious fall themed recipe takes minutes to make and will seriously rock your world. Garnish with roasted pumpkin seeds.
On another note, I’m totally hooked on this blog: (Under The Hill), it is thought provoking, funny, heart breaking and informative. A genuine perspective on the government, the people of Canada and world issues. Please take a moment to check it out!
On July 2nd, my friends welcomed a gorgeous baby girl named Piper into this world. Yesterday, I had the chance to meet her. Rather than stuffed animals or diapers I decided to bring them the gift of food. Here is the recipe for one of my offerings, a Prosciutto and Asparagus Phyllo Pie:
- 1/2 cup of goat cheese
- 10 stalks of Asparagus chopped
- 1/4 cup of chopped sun dried tomatoes
- 1/4 cup of chopped red onions
- 10 sheets phyllo dough
- 8 slices of Prosciutto roughly chopped
- 1/2 cup olive oil
- salt and pepper to taste
**Click on the picture for a step by step explanation of How to make Piper’s Phyllo Pie:
I’m off to PEC for the final week of Amelia, The Girl Who Wants to Fly!
Enjoy the heat!