Monday, October 17, 2016

Cauliflower Macaroni Cheese

Pasta, cheese, bacon, bread crumbs, and "hidden" cauliflower all baked in one dish.  What's not to love?  I did have quite the messy kitchen when dinner was ready, but that's not entirely abnormal when I'm cooking so I shouldn't blame it on the recipe.  The recipe I used can be found here.  Below are the approximate translated measurements I used =)

6 slices bacon
1 head cauliflower
12 oz. dried macaroni
olive oil
1 cup grated sharp cheddar cheese
4 thick slices of bread
1 Tbsp dried rosemary
2 cloves garlic
1/2 cup sour cream
1/2 cup plain greek yogurt
salt and pepper
parmesan cheese

Fill large pot 2/3 full with lightly salted water and bring to a boil.  Meanwhile . . .

Lay bacon in a 9x13 baking dish and place in cold oven.  Preheat oven to 425F with the bacon in the oven.  The next steps should take about 15 minutes - the approximate time you'll want the bacon to cook.  

Trim cauliflower, removing coarse outer leaves and the tough end of the stalk.  Break cauliflower into large chunks and place in boiling water.  Add dried pasta and 1 teaspoon olive oil.  Stirring to prevent sticking on the bottom, bring water back to boil.  Cook partially covered with lid.  Meanwhile . . .

In a medium bowl, mix cheese, sour cream, and yogurt.  Set aside.

When cauliflower and pasta are just cooked (a knife inserted into the cauliflower stalk should slide in easily), reserve 1 cup cooking water then drain in a large colander.

The bacon should be done by now.  Remove bacon slices from dish and set aside on paper towels to absorb the grease.  Tip pasta and cauliflower into the dish the bacon was cooked in.  Add about 1/2 cup of the reserved water.  Stir in cheese mixture, breaking up the cauliflower as you go.  If necessary, use a potato masher to break into fine bits.  If the pasta mixture now seems too dry, stir in more of the reserved water.  Season to taste.

To make the breadcrumb topping: place bacon, bread and rosemary in a food processor (my Vitamix did the job).  Process well until you have a breadcrumb topping texture you are pleased with, adding a drizzle of olive oil as necessary to help bind everything together.  Evenly spread breadcrumb mixture over pasta dish.

Cook 8-10 minutes.  Broil 1-2 minutes if you want to give the breadcrumbs extra texture.  The topping should be golden and the pasta sauce should be bubbly.  Grate parmesan on top for serving.  Enjoy!

Friday, September 30, 2016

Toasted Millet Muffins

Muffins are a staple in our home.  Some muffins are more like cupcakes, but these are hearty and filling.  My friend, Patricia, introduced us to toasted millet, and my kids love the crunchy texture it adds.  You could swap out the coconut oil for any other oil, but we like the added flavor.  I bet some dried fruit would work well also.

2 1/4 cups whole wheat flour
1/2 cup millet, toasted
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup buttermilk
1 egg, lightly beaten
1/2 cup coconut oil
1/2 cup honey

Preheat oven to 400 degrees.  Prepare muffin pan with cups

In a large bowl, mix the flour, millet, baking powder, baking soda and salt.

In a separate bowl, mix the vanilla, buttermilk, egg, oil, and honey.  Stir liquid mixture into flour mixture just until everything is moist.  Transfer batter to prepared muffin pan.

Bake 12-15 minutes.  Enjoy!

Thursday, September 29, 2016

Banana Pancakes

These flourless, sugarless pancakes are a weekly breakfast favorite in our home.  You can't beat a quick breakfast that goes from the Vitamix to the griddle to my mouth.  I always make a double batch.

3/4 cups milk
2 bananas (more ripe is better)
1 cup oats
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt

Put everything into a blender and mix until smooth.  Pour in 2-3 Tablespoon amounts on a hot griddle (preferably with butter sizzling!).  Cooke 3-4 minutes, then flip for another 1-2 minutes.  Top with yogurt, honey, syrup, berries, whipped cream, chocolate sauce . . . enjoy!

Saturday, September 24, 2016

Grilled Chicken Club Sandwich

We had a week of sandwiches a while ago and this one was my favorite.  By far.  The chipotle caramelized onions are a must to keep the sandwich from being a glorified BLT.  

1 small chicken breast, pounded thin
salt and pepper to taste or your favourite grilled meat seasoning
bacon slices, cooked
ripe avocado, sliced
chipotle caramelized onions (click link for recipe)
sandwich buns (I used this recipe to make my own)

Brush your grill with oil and heat to medium heat.
Season the chicken and grill until cooked, about 5-7 minutes per side.
Assemble the sandwich and enjoy.

Sunday, May 22, 2016

Beet Pancakes

A while back, some friends gifted me with a bag of homegrown beets.  I was thrilled!  But then I made the mistake of adding too many beets to our berry smoothie one day and the kids were NOT thrilled.  For a week, they asked every time I made a smoothie if I was going to add beets.  I backed off for a while, and then made this cake, which won back my kids' affection for beets.  
Recently I pulled out a few cooked, peeled beets from my freezer to try these pancakes.  I was evasive an answering my kids' questions about how I made PINK pancakes!!  Only after the meal did I tell them they were made with beets.  No complaints from anyone!  Another great beet recipe that went over well for my family.

about 3 small beets, cooked
1/2 cup plain greek yogurt
1 cup milk
2 large eggs
1/2 tsp cinnamon
a pinch of cloves
3 Tbsp brown sugar
1 1/4 cups flour (I used half all-purpose and half whole-wheat)
2 tsp baking powder
oil for the pan

Puree the beets in a food processor (or Vitamin!) until very smooth.
In a large bowl whisk together the beet puree, greek yogurt, and milk.  Add the eggs and whisk until combined.  Add the cinnamon, cloves, and sugar. Whisk well.  Add the flour and baking powder and mix with a spatula until the flour disappears but the batter is still lumpy. Batter will be on the thinner side. If you feel that it’s too thin, add another 1/4 cup of flour.

Let stand for half an hour to an hour.

Heat a large skillet pan on medium high heat and brush oil on it.
Once the oil is hot, pour generous tablespoons of batter on the pan and fry the pancakes for about 3 minutes until bubbles start to appear on top. Since the batter is pretty thin, it’ll spread, so leave enough space between the pancakes and don’t over crowd the pan.
Once the bubbles appear and the top gets matt in colour, flip and cook for another 3-4 minutes.
Top with plain yogurt, whipped cream, syrup, fresh berries, chocolate sauce, powdered sugar  . . . you get the idea!

Thursday, May 5, 2016

Lemon, Tomato and Feta Zoodle Salad

If you haven't tried a spiralizer before, or were thinking of getting one but aren't sure where to start - let me recommend this delectable salad!  It's light, tasty, healthy, easy . . . a perfect "Welcome Spring" lunch, if you ask me!

3-4 medium zucchini
2 big handfuls of cherry tomatoes
1/2 cup feta
2 cloves garlic
5 Tbsp olive oil, divided
juice of one lemon
2 teaspoons honey
salt and pepper, to taste

Preheat your oven to 350.  Crush the garlic and combine with 1 Tablespoon olive oil.  Halve the tomatoes, spread on a baking sheet, and drizzle with the garlic oil.  Sprinkle with salt and pepper to taste and toss everything together lightly.  Roast for 15 minutes in your preheated oven, then set aside while you assemble the rest of the salad.

Spiralize the zucchini and put zoodles in a large serving bowl.  Crumble feta on top.  Gently scrape tomatoes from pan and add to the bowl.

Lastly, mix together lemon juice, honey, and remaining olive oil.  Pour over the zoodles, feta, and tomatoes.  Toss gently until everything is evenly mixed.  Enjoy!

Wednesday, April 27, 2016

Caribbean Chicken Salad with Mango Dressing

Well Plated has been a recent source of favorite recipes for me, and this is another keeper!  The dressing alone is fantastic!  Paired with the simple chicken marinade and all the other salad toppers - I loved this easy dinner.  I made a few small changes that are reflected below.  See the original recipe along with beautiful photos here.  


  • 4 tablespoons soy sauce
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar (light or dark)
  • 2 teaspoons ground ginger
  • 3 chicken breasts, cut in half horizontally 
  • 18 ounces chopped romaine lettuce, leafy greens and hearts
  • 2 red bell peppers, cored and diced
  • 1 cup canned reduced sodium black beans, rinsed and drained
  • 1 ripe avocado, cut into bite-size chunks
  • 15 ounces mandarin oranges in light syrup, drained, but reserve some for the dressing (or substitute other juicy tropical fruits, such as diced mango or diced pineapple)
  • Fresh cilantro, for serving


  • 1 large mango, peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks
  • 1/3 cup freshly squeezed lime juice, (about 2 medium size limes)
  • 2 tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3 tablespoons extra virgin olive oil   
  • 1-2 tablespoons reserved syrup from mandarin oranges

  1. Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
  2. Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, cayenne, and reserved fruit syrup in your food processor or blender until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
  3. Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade and grill for about 3-4 minutes per side, until cooked through. Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
  4. In a large bowl, combine the romaine, red bell pepper, black beans, and avocado. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

Friday, April 8, 2016

Bell Pepper Chicken Nachos

Bell pepper nachos!  My family was skeptical when they heard what was for dinner, but the pretty colors and yummy taste won them over.  

4 bell peppers, any color you like
2 cups shredded cooked chicken
4 green onions, both green and white parts, sliced
2 garlic cloves, finely chopped
1 teaspoon chili powder
3/4 cup sliced black olives (black beans would well if you're not a fan of olives)
1 cup salsa 
2/3 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese
vegetable oil
salt and pepper to taste

Heat 1-tablespoon oil in a non-stick skillet over medium heat. Add the green onion and garlic and fry for 2 minutes. Than add the shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm. Remove from heat and add the salsa, sliced olives, salt and pepper to taste. Stir well and set aside.
Preheat oven to 350°F. Cut the bell peppers into 2-inch pieces and remove seeds. Press each piece open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
Spoon the chicken mixture evenly over pepper chunks.  Top with cheese.
Bake nachos for 10-15 minutes (I only did 10 minutes so the peppers would still be a little crunchy).  Turn the broiler on high and broil for a couple minutes to give the cheese a good, crispy melt (if you like that sort of thing). Then remove from oven and top with chopped cilantro (or not). Serve immediately.

Wednesday, April 6, 2016

Tomato Basil Parmesan Soup

I've made this soup several times, and each time I look for the recipe on this little blog and am surprised to find that I haven't posted it.  It's a delicious soup!  Most recently, I made four batches for a soup swap, and then another batch to share at a ladies retreat.  I've used my slow cooker, but have also made it on the stove cutting back on the time it simmers.  I know there are plenty of tomato cheese soup recipes floating around out there.  This is the one my family loves!

  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • ¼ cup fresh basil, finely chopped (I've also used 3 tsp. dried basil)
  • 3 teaspoons minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup heavy cream OR half & half
  • 4 cups chicken or vegetable broth
  • 2 cups shredded parmesan cheese
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream OR half & half

  1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
  2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
  3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
  5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Monday, March 28, 2016

Creamy Pina Colada

I follow Simple Green Smoothies on Instagram and have loved trying some of their recipes.  We drink a lot of smoothies around here.  I usually just throw a bunch of stuff into my Vitamix and turn it on, but every now and then it's good to grab a new combination idea or twist.  This smoothie is a combination of a few different recipes from the SGS feed and it's our current family favorite for lunch.  My measurements are approximations because that's how I roll when it comes to making smoothies, but it'd be hard for you to mess up this tasty nutrient-packed ingredient combination.  Try it!

1/2 to 1 cup coconut milk
1/2 to 1 cup unsweetened almond milk
1/4 to 1/2 cup water, depending on how thick you like your smoothie
1 cup packed fresh spinach
1/2 ripe avocado
1 to 2 cups pineapple (I've only ever used frozen - I like my smoothies thick!)
1 or 2 very ripe bananas
handful of ice cubes
I also toss in a handful of frozen mango and/or small orange if I have any.

Blend well and enjoy!

Related Posts Plugin for WordPress, Blogger...