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!
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.
- 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
- 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.
- 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.
- 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.
- Spoon the mixture into the mushroom caps filling generously.
- 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!
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…
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.
Cleanse Day 6, Success Rate: 80%: I have been to the gym everyday except for Thursday and I have gone to yoga 2 times on top of that. Thursday was a terrible day for the cleanse, I woke up feeling really tired and low energy; Fastforward to 8:00pm and a visit from my sister and a long line up for dinner at Fresh and it made it easy to talk myself into a martini and dinner at Il Fornello. Anyway, a few hours off the cleanse train didn’t hurt me, although I do feel a bit lame about giving in, but clearly my body was craving vodka, sausage, pasta and cheese (i think it was probably a matter of life and death!) and so…I indulged. I woke up Friday morning and jumped right back on and am going strong. Today, I am heading to a clothing swap at my gal pal Kelly’s place and I promise promise promise not to indulge in Mimosas’ and Chips! Since it is the end of October, I thought I would cook up something seasonal and festive: a Vegan Pumpkin Loaf.
- 1 & 3/4 cup of flour
- 1 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp All Spice
- 1 14 oz can of Pumpkin Puree
- 1/2 cup Oil
- 3 Tbsp Maple Syrup
- 3 Tbsp Water
- Handful of Pumpkin Seeds
****Click on the picture for a closer look at how to make the Vegan Pumpkin Loaf:
I love fall, so many delicious recipes. Any plans for Halloween? Tell me about em and of course about what you’re eating!
For the next 10 days I will not:
- Eat Meat
- Eat Dairy
- Eat Wheat
- Eat Sugar
- Drink Booze (vodka counts)
- Drink Caffeine
- Smoke Cigarettes ( which i only do sometimes (but that sometimes is increasing) when i drink booze)
- and I promise to go to the gym everyday
- and to do yoga at least 5 days out of the 10
- and it looks like i will avoid my friends (kidding!)
For those of you who know me, you know this is going to be tough. I LOVE LOVE LOVE all the things that I am banning over the next 10 days. For those of you who don’t know me 10 days doesn’t seem very long does it?
So far today: 1 hour at the Gym and 1 hour of yoga, none of the illegal foods/drinks in my body.
I’m excited to see if I feel any different on the other end. Wish me Luck or join me in doing your own Challenge/Cleanse/Stupid Idea!