Tag Archive | Recipes

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

This slideshow requires JavaScript.

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

Advertisements

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.

This slideshow requires JavaScript.

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!

This slideshow requires JavaScript.

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

Mini Orange Scones

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)

The Steps:

  1. Preheat your oven to 400 degrees and line your cookie sheet with wax paper.
  2. In a bowl whisk together the flour, sugar, baking powder, orange zest and salt.
  3. Add the butter and mix until the mixture is crumbly with small chunks.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
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
Confession: The batter is so delicious that pretty much ate half of the bowl’s worth of batter before laying it out on the cookie sheet! Yum!

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


Devilled Eggs

Guilty Pleasure Alert….Devilled Eggs!

Here’s a question: Would you ever eat more than 2 eggs in a sitting? I know that I wouldn’t but when it comes to devilled eggs…well that’s a whole different story.  It is the only time in my life that I can say “Yes I have eaten 5 eggs in one short span of time and I’m ok with it”. Lot’s of people like to add different ingredients to this dish but I actually prefer the simple ole classic recipe that my mother always made…(the only change is that I substitute Mayo for plain yogurt.)

Ingredients List:

  • 12 hard Boiled Eggs (click here for more info on how to cook the perfect hard boiled egg)
  • 1/4 cup of Greek Yogurt
  • 2 TBSP of Dijon Mustard
  • 1 Medium Size Dill Pickles finely chopped
  • Salt and Pepper to taste
  • Paprika to garnish
Click on the picture for a step by step look at how to make these Devilled Eggs: 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 hope that everyone is enjoying a fab holiday season. Be safe!

Eat Well

Be Happy

Laugh Loudly

xo Lisa

Stuffed Jalapenos Wrapped in Bacon

Delicious and Easy Appetizer Idea:

Stuffed Jalapeno’s Wrapped in Bacon.

Ingredients List: (makes 24)

  • 12 Jalapenos
  • 1 small container of cream cheese
  • 1 package of Bacon
  • 24 toothpicks

**Click on the picture for a step by step look at how to make this EASY appetizer:

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

This dish went so quickly that I didn’t even have a chance to snap a photo of the final product. My mouth is watering just thinking about it.  The cream cheese and the bacon really calm the heat of the jalapeno, so don’t worry, even someone who doesn’t like spicy food will enjoy this appetizer.

Eat well

Be Happy

Laugh loudly

xo Lisa