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Wednesday, November 25, 2015

Pumpkin Pie Protein Smoothie

I know, I know.... we're all getting ready to stuff our faces tomorrow for Thanksgiving, but I couldn't resist sharing this yummy (and seasonal) smoothie.

It's loaded with the warm spices of a pumpkin pie, the yummy flavor of pumpkin (apple and banana), and tastes like heaven.

This made enough for 2, and  because of the protein powder, it kept me going happily until lunchtime.  YUM!


  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup oatmeal (quick cooking or regular - makes no difference)
  • 1 Tbs pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger and cloves)
  • 1 small banana
  • 1 small apple
  • 1/2 cup vanilla protein powder
  • 1 tsp vanilla
  • 1 cup milk (soy or almond is fine too)
  • 1 tsp honey
  • ice


  1. It's a smoothie, so throw all ingredients in a blender and blast until smooth!

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Tuesday, November 24, 2015

Homemade Turkey Stock

Don't throw away the neck, heart and gizzards (do leave out the liver, though!) from the turkey before you cook it

Put them in a medium pot with 5 cups of water, half an onion and a bay leaf, then simmer for 2 hours... and 


Use this on Thanksgiving - this is an easy way to add authentic flavor to your gravy (or freeze for later use)

Makes 4 Cups

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Monday, November 23, 2015

Quick & Easy Vegetable Soup

It's well known around here that I love soup. Having a collection of meal sized containers of it in my freezer makes me so happy - a different soup for lunch every single day!

This yummy veggie soup is a very quick and simple, easy on the wallet, great on the stomach - and customizable to whatever you have on hand!

Thick, warming - and very good for you.

I added red pepper flakes to this to give it a bit of heat, and some sour cream, and sliced green onions for garnish (the sour cream was a GREAT addition!)



  • Olive oil
  • 1 carrot (diced fine)
  • 1 small onion (diced fine)
  • 2 ribs celery (diced fine)
  • 1 14oz can crushed tomatoes
  • 3 cans chicken broth (about 5 cups)
  • 5 cups assorted vegetables - cut into small pieces (I used broccoli, cauliflower, purple cabbage zucchini, a carrot, some red pepper and some cherry tomatoes - it was what I had)
  • Salt/pepper
  • pinch red pepper flakes

Optional: Sour cream and green onions to garnish

  1. Heat the olive oil in a large saucepan or dutch oven.
  2. Cook the carrot, onion and celery until tender.
  3. Add the tomatoes and broth, and bring to a boil.
  4. Add the vegetables, season to taste with salt/pepper/red pepper flakes.
  5. Return to a boil, then reduce to simmer (about 15 minutes).
  6. Either puree (if you like that consistency), or leave chunky.
  7. Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve.

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Wednesday, November 18, 2015

Lemon Ricotta Pasta with Spinach & Parmesan (low carb option included!)

I have been actively avoiding serving fettuccine, spaghetti etc to my kids, thinking it was "too hard" and it would make a lot of mess and it would be a disaster.

Although I hate it when I'm wrong, in THIS case, I love that I was!! Look at these two devouring it happily!

This is a bright and fresh dish, perfect for a weeknight. Packed with flavour and great colors, this is a winner with the whole family!

I made an alternate version for those going low carb, and honestly - I think it might have been better than the original with pasta (see directions below)



  • 1 lb chicken tenders
  • Salt, pepper
  • 1tsp garlic powder (or onion powder)
  • 1 lb dry fettuccine 
  • 1-2 cups reserved pasta water
  • 6 oz fresh baby spinach
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 1/2 cups ricotta
  • 1/2 cup finely shredded parmesan, plus more for serving


  1. Season the chicken with salt and pepper, and a little garlic/onion powder.
  2. Grill or pan fry the tenders until cooked through, set aside and keep warm.
  3. Meanwhile, cook the fettuccine in salted water (reserve 2 cups pasta water before draining pasta. 
  4. Drain water (reserve 2 cups).
  5. Heat a a large skillet, dutch oven or large saucepan to medium-low and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and mix together. 
  6. Add the pasta, and to toss to coat. 
  7. Add the spinach, and allow to wilt. (Add in more pasta water as desired to thin and season with salt and pepper to taste)
  8. Toss until everything is thoroughly heated, then add the chicken. 
  9. Serve warm topped with more parmesan and lemon slices.
  1. Follow Steps 1-2,
  2. Then skip to Step 5 
  3. In Step 6, add raw zucchini noodles in and use hot chicken broth to thin if needed.

Recipe source: Cooking Classy

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Monday, November 16, 2015

Caramel Apple Cinnamon Rolls

We have new neighbors, and while we'll miss the old ones - I'm so happy for the new ones too. A family has moved in, and we're excited to get to know them! 

Being the neighborly sort, I thought a pan of warm, soft, delicious-smelling cinnamon rolls were just the way to welcome them to their new home and our neighborhood.

I got up early on a Saturday, got these going and then knocked on the door with a pan in hand.  I also texted the neighbor on the other side "it's cinnamon roll Saturday, bring a plate over and get your share"

This is my regular (and awesome) cinnamon roll recipe, with some apples added in before rolling them up, and a caramel frosting in place of the original. 

Hayden devoured his, and Cameron... well... Cameron was fixated solely on the apple itself.  Can't say I'm unhappy with that, though! 

These warm rolls smell amazing, and were very well received by the neighbors I shared with too!



  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4 1/2 cups bread flour
  • 1 tsp salt
  • 1/2 cup white sugar
  • 2 1/2 tsp bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 Tbs ground cinnamon
  • 1/3 cup butter, melted
  • 1 large apple, diced
  •  ¼ cup caramel sauce
  • 1 cup (4 ounces) powdered sugar
  • 4 ounces cream cheese, softened
  • pinch of salt
  • 1 Tbs milk

  1. Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
  3. In a small bowl, combine brown sugar and cinnamon.
  4. Roll dough into a 16x21-inch rectangle. 
  5. Spread dough with melted butter and sprinkle evenly with sugar/cinnamon mixture. 
  6. Sprinkle the diced apple over the top.
  7. Roll up dough and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this. Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
  8. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  9. Bake rolls in preheated oven until golden brown, about 15 minutes. 
  10. While rolls are baking, beat together caramel sauce, powdered sugar, cream cheese, salt and milk. 
  11. Drizzle/spread frosting on warm rolls before serving.
Stand Mixer/Dough Hook instructions:
  1. Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot). 
  2. Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy. (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
  3. Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
  4. Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
  5. Let sit in a warm place, until doubled in size (about an hour?).  Punch down - follow from Step 2 above)

Source: A mishmash - Rolls: Kylee Cooks,  Frosting: Adapted just barely from The Way the Cookie Crumbles

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Friday, November 13, 2015

Nana Cooks: Making Memories with Grandsons

As a child, some of my earliest and best memories involve food. Being in the kitchen with my mother and/or grandmother, getting to help and just having time with them is something I will always treasure.

I remember my Nana making scones, and being allowed to shape/bake my own as I pleased, getting to add ingredients to a mixer with Mum, scooping out cookies, and using the oven window as my own little entertainment center - watching the food we made together bake and change.

Not to mention, the eating. As we come into the holiday season, I'm quite aware that my almost 4 year old will begin to remember these occasions, so I'm making efforts to ensure he's as involved in the kitchen as possible.

I've mentioned that my mother is here visiting from New Zealand. For the boys, her arrival brings lots of hugs, silly games and laughs. And cupcakes.  Also (in the pics below) Rice Krispy Treats.

It makes me so sad for the boys that Nana isn't a more regular fixture in their lives, being so far away is tough. However, she's HERE now, so... into the kitchen they go!

We originally planned for just Hayden to help Nana, but Cameron was rather insistent that he be included (boiling hot marshmallow goop, anyone? My blood pressure was through the roof!)... but everyone got out of there burn free... but hopefully took some wonderful memories with them.

Mum, I love you and I am loving seeing you enjoy and love on my little sons! xx

Here's Nana in action!

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Wednesday, November 11, 2015

Honey-Soy Beef & Broccoli

Weeknights are tough for me, I have very little time to get dinner on the table before the boys start their special brand of "feed me now" behavior.

It's great to get home with a plan in mind - and have this ready to hit the wok as soon as you arrive in the kitchen.

I love Chinese takeout, and often choose Beef & Broccoli in an attempt to balance all the egg rolls, cream cheese rangoons and other fried appetizers we order. 

At home - this is SO simple to prepare, and has a great balance of flavors to suit both kids and adults. Easy to double and triple for a bigger crowd (or to have leftovers).

Cut up the veggies & beef and mix the sauce ahead of time, and you'll have dinner on the table super fast!



  • 2 Tbs cooking oil (divided)
  • 1 medium onion, sliced thinly
  • 2-3 garlic cloves, minced
  • 4 cups fresh broccoli, cut into small florets
  • 1lb sirloin beef, cut into strips 
  • 4 Tbs honey
  • 1/3 cup soy sauce
  • 1/4 cup white wine (or cooking sherry, or beef broth)
  • 1 Tbs cornstarch
  • 2 tsp red pepper flakes (optional)
To serve:
Hot cooked rice of your choice


  1. Heat 1 Tbs oil in a wok or large skillet.
  2. When it is hot (but not smoking), add the onion and cook for 2 minutes until onion has softened. 
  3. Add the garlic, cook 1 minute more.
  4. Add the broccoli, and cook for 2-3 minutes.
  5. Remove the onion/garlic/broccoli - and set aside for now.
  6. Combine the soy, white wine (or sherry/broth) with the cornstarch
  7. Heat the remaining 1 Tbs oil in the wok - and get it hot again.
  8. Add the beef and stirfry until cooked through.
  9. Add the broccoli/onion/garlic back to the wok, and toss to combine.
  10. Finally - drizzle the honey over the beef/broccoli then add the soy mixture and combine.
  11. Sprinkle red pepper (if using), and serve

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Monday, November 9, 2015

Zucchini Noodles with Chicken, Roasted Tomatoes and Pesto

I'm often slow to get on the bandwagon for new food trends, and I don't always regret it. I have not yet tried baking with Biscoff Spread, but I DO regret not getting into quinoa sooner.

My Mum is visiting from New Zealand, and she's making huge efforts to eat healthier, exercise and be around for the boys' weddings.  So, she's into low carb, healthy meals. She's doing amazing, and I'm so proud of her and want to support her with this new healthy lifestyle.

So, how about "Zoodles"?  Zoodles is just zucchini, cut into "noodles" that are supposed to replace pasta. 

I mean PLEASE. How can a zucchini replace actual PASTA?  Truth? It can't. But... I think they do a passable job, and the smug satisfaction of eating a bowl of these vs a big bowl of pasta = win.  And, honestly - I don't really even NEED to pretend they're pasta - they're delicious, regardless.

You can use a fancy tool (Vegetti, Paderno, etc), or a mandolin, or even go low tech and use either a julienne cutter, or a ... knife. Will take much longer, and that's not really the goal for me, ever.  I used a Vegetti Pro for this, and made pretty spirally zucchini noodles in about a minute.

Here's a quick weeknight dinner that we threw together on the fly. Hope you enjoy it as much as we did!! This recipe serves 2, but is easily doubled, tripled, quadrupled!


Serves 2


  • 3 tsp olive oil (divided)
  • Salt and pepper to taste
  • 1 cup grape or cherry tomatoes, halved
  • 1 large skinless boneless chicken breast, cut into bite sized pieces
  • 1 tsp garlic powder
  • 2 medium zucchini, cut into noodles
  • 3 Tbs store bought pesto


  1. Preheat the oven to 425F.
  2. Toss the tomatoes with 1 tsp olive oil, and season with salt and pepper.
  3. Roast tomatoes for 10-12 minutes.
  4. Season the chicken with salt, pepper and the garlic powder.
  5. Heat remaining 2 tsp olive oil in  wok, or large skillet over medium-high heat 
  6. Cook the chicken until golden brown (and 165F), and remove from pan.
  7. Add the zucchini "noodles" to the pan, and saute for 1-2 minutes (any more and they'll become mushy)
  8. Toss the zucchini with the pesto, add in the roasted tomatoes and the chicken, and serve

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Wednesday, November 4, 2015

Lentil, Tomato & Rice Soup

While it may or may not be soup season where YOU are, it doesn't matter - you should make this, immediately. 

I'd been down with strep throat (yay, kids in daycare!) and when I was finally able to tolerate eating actual food, I just wanted to take it easy. I wanted something hot, comforting, nourishing and I wanted to be able to taste the flavours. This is where a good bowl of soup comes in.

There's nothing to not love about lentils.  Fiber, protein, thiamin, folate and iron all feature in this tiny little legume. And the best part is, they taste fantastic. They happily take on the flavours of whatever you're making them with (spicy dhal is another favourite of mine), or they can shine on their own. In this soup, they bring a a beautiful colour and texture, making it a great filling soup, that does well if you make ahead and freeze, or if you made a big pot and ate it for lunch all week.

Also, hot tip: There's bacon involved.

Bring on the soup!


  • 4 slices bacon, sliced crosswise into 1⁄2-inch pieces
  • 2 tsp olive oil
  • 1 cup chopped onion
  • 3⁄4 cup peeled chopped carrots
  • 1⁄2 cup arborio rice
  • 1 1⁄2 tsp minced garlic
  • 1 tsp dried thyme
  • 1/4 cup white wine (optional)
  • 1 can (14.5oz) fire roasted tomatoes
  • 5 cups low-sodium chicken broth, or more as needed
  • 3⁄4 cup dried red lentils, rinsed and picked through
  • Salt and pepper to taste
  1. Heat a large pot over medium-high heat.  Cook the bacon until crisp.
  2. Remove the bacon, and drain on paper towels.
  3. Pour off all but 2 teaspoons of the bacon fat from the pot, add the olive oil, onion, and carrots and cook over medium-high heat, stirring, until the vegetables soften, about 5 minutes.
  4. Add the rice, garlic, and thyme and cook, stirring, until well combined, about 3 minutes. 
  5. Add the wine, if using, and stir until it's almost evaporated, about a minute.
  6. Add the tomatoes, chicken broth, lentils, and half of the bacon and stir to combine.
  7. Season with salt and pepper to taste.
  8. Let the lentil mixture simmer, uncovered, over medium-low heat, stirring occasionally, until the lentils and the rice are tender, 20 to 30 minutes. 
  9. Add more liquid if you like a thinner soup (test for seasoning, and adjust)
  10. Serve the soup in bowls with the rest of the bacon.
SOURCE: Adapted from The Mom 100

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Monday, November 2, 2015

DIY: Pancake Mix

I'm a fan of cooked breakfasts. There really is nothing quite like a good meal to start the day, and cold cereal just does not cut it. However, during the week - I am out of choices for the boys as we battle through the getting dressed and out the door routine.

Pancakes, pre-made and heated briefly in the microwave are awesome for on the go.

But, I STILL don't want to mess about with making them from scratch every time.

What if I told you.... that this was the second best* recipe for pancakes, ever... and you could make the mix ahead?  And all you'd have to do to begin cooking would be to add some wet ingredients?  Would you rush out and make a bunch?  Good. You totally should.


  • 1.5 Cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 Tbs sugar
  • 1.25 Cups milk
  • 1 egg
  • 3 Tbs butter, melted
  • 1 tsp vanilla


To make the dry mix:
Combine the dry ingredients in ziploc bags (can double, triple, quadruple as needed!)

To make pancakes:
  1. Mix flour, baking powder, salt, and sugar in a large bowl (if you made the mix ahead, just use one bag of the dry mix)
  2. In another bowl, whisk together the milk, egg, butter, and vanilla.
  3. Add wet to dry, and whisk until a smooth batter forms. 
  4. Heat a skillet over medium heat, and grease lightly with butter.
  5. Pour ¼ cup batter into circles.
  6. Flip once bubbles appear and sides are lightly golden.

*I've been informed that this cannot be the best pancake recipe ever, because my friend's great grandmother's yeasted pancakes are the best ever.  Fine, this is the SECOND best pancake recipe


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Wednesday, October 28, 2015

German Chocolate Cookies

Oh my.... this is a chewy chocolate cookie, with a creamy, caramel/coconut/pecan frosting, topped with more chocolate over the top.  It's all kind of delicious.

My husband had a birthday at the end of June. I asked him "so, honey, what kind of cake would you like me to make you?"  He said "German Chocolate, no question". I had grand plans to make him a cake, and then I didn't. I don't remember why, but I didn't get to it.

So, because I'm wife of the year, I made these cookies just three months (ahem) later, and called it good. 

This recipe makes 3 dozen cookies. Yes, it does. So plan to share with friends (I did - Hi Courtney, and by default, Mat).

Happy birthday, Husband! 


Chocolate Cookie
  • 2 sticks butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • Pinch salt
German Chocolate Frosting
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter
  • 1 teaspoon vanilla
  • 1 1/3 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • Optional: ¼ cup chocolate candy coating, melted for drizzle
Chocolate Cookie
  1. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper.
  2. In a stand mixer, combine the butter, brown sugar, granulated sugar, vanilla and eggs. 
  3. In a separate bowl, stir together the flour, cocoa, baking soda and salt. 
  4. Gradually add the flour mixture, half a cup at a time into the butter mixture and blend until combined.
  5. Use a small cookie scoop, and drop dough onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. 
  6. Cool on a baking rack (don't frost while warm!
German Chocolate Frosting
  1. In a large saucepan, combine evaporated milk, sugar, egg yolks, butter and vanilla and heat over medium.
  2. Continuously stir until thickened (around 11-12 minutes)
  3. Once thickened remove from heat and add coconut and pecans. Beat with a wooden spoon until thick enough to spread.
  4. Spread frosting over the tops of cooled cookies.
  5. Drizzle with melted candy coating and let set up in the fridge.


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Monday, October 26, 2015

Flat Roasted Chicken with Tiny Potatoes

Feel like a nice roast chicken, but it's a weeknight, and you're low on time? With this technique (spatchcocking the chicken and roasting it flat), you can have this dinner on the table in 45 minutes. 

This was a fresh take on an old favourite, Better yet? You can make this in your cast iron skillet (of course you can use a roasting pan, but if you have a skillet - use it!)

I got this from The Smitten Kitchen cookbook (again), and would make it again - I love the lemon juice and zest at the end, with the fresh thyme. It took what could have been a plain dish to a different level. Lemon added such a freshness, that I really enjoyed.

While it rested, I poured off all but a couple of tablespoons of the liquid in the pan, added some flour, some chicken stock and some fresh time - and made a lovely pan gravy.


  • 3-3.5lb chicken (whole)
  • Salt and pepper
  • 1 1/2 lbs baby potatoes (I used a mix of gold, red and purple)
  • 1 Tbs melted butter
  • 1 Tbs olive oil
  • juice and zest of 1/2 lemon
  • 1 Tbs minced fresh thyme
Preheat the oven to 450 degrees.  

Spatchcock your chicken - using kitchen scissors, cut the backbone out of the chicken. (To flatten the breast you'll need to cut through the cartilage). 

Season the cavity with salt and pepper, then transfer the chicken to a cast iron skillet laying the chicken breast side-up.  

Generously season the skin with more salt and pepper.  

Toss the potatoes in a bowl with melted butter, olive oil, salt, and pepper, then arrange them around the chicken in the skillet.

Roast the chicken 30 to 45 minutes, or until a thermometer inserted into the the thigh reads 165 F.  Check after about 20 minutes, and toss the potatoes around 

Remove the skillet from the oven, and sprinkle with the thyme and zest, and drizzle with the lemon juice.  
Allow the chicken to rest 10-15 minutes before carving and serving.

Barely adapted from The Smitten Kitchen Cookbook
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Wednesday, October 21, 2015

African Peanut Soup

Soup for me is the greatest comfort in the world. A bowl of soup is my go to for lunches, or dinners when it's just me. 

I'd never HEARD of a peanut soup, but when you have all the ingredients, and you're game to try something new... it's ON.

This is a really rich, warmly flavoured soup - it tastes like... nothing I can describe. Peanutty, curry-y, deliciousness?

This is an old Weight Watchers recipe I had laying about to try, and I'm so glad I finally got around to making this!! Vegetarians and Vegans will love this one, as WELL as carnivores like my family.


  • 15oz can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups vegetable stock (divided)
  • 3 Tbs peanut butter
  • 1 Tbs olive oil
  • 2 small onions, diced finely
  • 1 Tbs freshly grated ginger root (can sub powdered ginger)
  • 2 tsp curry powder
  • pinch cayenne
  • 14.5oz can diced tomatoes
  • 1 Tbs tomato paste
  • 1/4 cup fresh cilantro, chopped finely

  1. in the bowl of a blender or food processor, add the chickpeas, 1 cup of stock and the peanut butter, and blend until smooth.
  2. In a large saucepan or dutch oven, heat the olive oil over medium high.
  3. Add the onions and cook until softened.
  4. Add the ginger, curry powder and cayenne, and cook another minute
  5. Add the chickpea/stock/peanut butter puree, the remaining 2 cups of stock.
  6. Bring to a boil, then reduce heat to medium and simmer for a few minutes.
  7. Cool 5 mins, then blend the soup in batches in the food processor/blender until smooth (or use an immersion blender)
  8. Top with cilantro and serve

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Monday, October 19, 2015

Crispy Cajun Shrimp with Fettucine

Because I'm allergic to shellfish, and I pretty much avoid all seafood, I don't cook very much of it in my house. It's a very SAD fact, according to my husband who absolutely loves it.

Really, my biggest problem is that I can't taste test and adjust flavours as I would with other dishes, so I'm kind of flying blind - and have to hope for the best.

I saw this recipe, and decided then and there I would make my poor suffering husband a yummy dinner.

My husband assures me that this was FABULOUS. I knew it would be, because I got it from Sweet Beginnings. Never had a bad recipe from Jaida! Even the boys ate this, happily. It was crazy watching them fight over the shrimp!!

Anyway, I made this again the following night (by request), but subbed chicken for the shrimp. And I loved it!!

This is a very very very quick meal. Takes.... 12 minutes max. I swear!

  • 8oz dry fettuccine
  • 1lb shrimp, peeled and deveined, tails removed
  • 1tbs (plus extra) cajun seasoning
  • 2 tbs flour
  • 1 tbs olive oil
  • 1 tbs flour
  • 1 cup chicken broth 
  • 1 cup cream or half n half
  • Salt and pepper to taste 
  • 1/2 cup shredded parmesan
  • 1/4 cup chopped parsley (optional)
  1. Cook the fettuccine until al dente.
  2. While the pasta cooks, put shrimp in a bowl and add the cajun seasoning. Toss around until well mixed. 
  3. Add the flour and mix together.
  4. Heat skillet over medium high.
  5. Add shrimp in single layer and cook. Leave them alone! After 2 mins, carefully flip.
  6. Cook another minute or two.
  7. Add cream and broth to skillet, and scrape up all the yummies, mixing it all in. 
  8. Salt and pepper to taste. Add a little extra cajun seasoning if you want.
  9. Cook 5 mins, until thickened. 
  10. Drain pasta, add to skillet. 
  11. Toss to cover pasta in the sauce, then add in the parmesan.
  12. Add in the shrimp, sprinkle with parsley and devour, immediately.
Source: Adapted very very slightly from 

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Wednesday, October 14, 2015

Super Fast Black Bean Soup

Sometimes, you just need some soup.  Maybe it's cold, rainy and you're stuck inside.  Or, you're feeling under the weather, you need to eat, but don't want to have something too complicated. MAYBE you just love soup and you don't want to wait all day for it to simmer.

So, how's 15 minutes work for you?  And added bonus - not horrible for you!

  • 1 tsp olive oil
  • 2 small onions, diced finely (about 2 cups)
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 15 oz can black beans, drained and rinsed
  • 1.5 cups stock (chicken or vegetable) 
  • 1/2 cup water
  • salt and pepper to taste
  • pinch cayenne
  • 1/2 cup cilantro, chopped finely
  1. Heat oil in large saucepan over medium heat. 
  2. Add onions and cook, stirring, until onions are softened, about 5 minutes. 
  3. Add the garlic and cumin, cook another minute
  4. Add beans, broth, water, salt/pepper and cayenne. 
  5. Bring to a boil then reduce heat and simmer for 10-15 minutes.
  6. Remove from heat and let cool 5 minutes.
  7. Either use an immersion blender, regular blender or food processor and blend until smooth. 
  8. Add cilantro, and serve.
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