I love finding a good vegetarian recipe. Meatless Mondays are becoming a regular occurrence in this house hold. I find that they are even better when they contain pasta. I found these little tri coloured rotinis and thought they were super fun! Who doesn’t like coloured pasta that’s spiral design! This makes both a great hot and cold pasta as well, so you can make it ahead of time and store it in the fridge!
If it were healthier for me I would probably eat pasta every day of my life. It is definitely one of my all time favorite foods that I will never get sick of. It helps that it is really easy to make and there are so many varieties and sauces to go with it. There are some that I have yet to try that I have plans for and these toasted raviolis are something I’ve been meaning to try out for a while. They are SO super easy and delicious, which makes them a great appetizer for your next gathering. Many restaurants have a deep fried version but in a slight attempt to be healthy I went with baked and was ecstatic when they came out just as crunchy.
Okay so I know I just posted a risotto recipe not too long ago but once I find something that’s good I tend to stick to it and once I am confident with it, mix up the flavours a little bit. If the last one was really good then this one was really really ridiculously good. The flavours of pesto incorporated make a super interesting variation without overpowering the creamy wonderful risotto. I had it again as leftovers for lunch afterwords and it was just as good. This will be one recipe that I will make again and again and again. Okay, you’re tired of me amping this recipe up right? Me too, so lets get too it.
This is another one of those Meatless Monday meals. The best part about this Meatless Monday meal is that it is quick and easy! Yup, just like ripping a bandaid off super quick!! Urgh except with no pain…. Unless you burn yourself of course… Not that I do that…. Ok yeah I burnt myself, but just a little bit – not nearly as bad as last time!! Hey, everybody makes mistakes!
Pasta is probably the biggest staple in our household. It’s easy, quick and there are so many different variations of pasta out there to try. This was my first time cooking carbonara and if you haven’t made it before you actually might be surprised out how it is (traditionally) made. I’m sure restaurants add different ingredients such as cream to the sauce, but the base of a carbonara sauce is actually made from eggs. Adding the eggs to the hot pasta cooks them and creates a creamy, rich sauce that is so easy it’s almost unbelievable. If you’re super concerned about uncooked eggs this may not be the best thing for you, but I promise it’ll be delicious and one of the easiest meals you’ve ever made.
Something pretty exciting happened the other day – I used my food processor for the first time since getting this Christmas. I have certainly had plenty of chances to use it before now but for some reason just never got around to it. I’m officially in love and will never go back now. I am in full belief that you do not need fancy gadgets (I sound like an 80 year old woman) to make a good meal but man does it make it so much easier. Adam and I frequently order from a local restaurant called basil pasta bar which has a make your own pasta deal for only $7.95 which includes the pasta, sauce and any number of additions (mushrooms, bacon, cheese etc.) that you want. I’ve been enticed ever since we started ordering from this place to make my own pesto cream sauce and here it is.
We are very fortunate living in Vancouver that we have a very multicultural choice of cuisines when it comes to restaurants and grocery store selection. Where I grew up, in Victoria, has some of these options but no where near to the extent of Vancouver. I love to try new cuisines from all over the place. Now, saying that, of course stir fry isn’t really the most adventurous of Asian dishes for me to make. Is it really even worthy of a blog post? I would typically say no, but this one turned out phenomenal compared to others that I have tried. The key is really the marinade for the meat which turns into an extremely flavourful sauce.
Most of the time I think its great to try to make classic meals into healthier versions of themselves. However, when it comes to certain recipes I believe it is an injustice to use low fat, low calorie ingredients. If you’re going to eat mac n’ cheese, eat cheesy, creamy, delicious mac n’ cheese right? Candice posted a recipe for her Mac and Cheese back in November and now I want to share one of mine with you. Of course it has bacon in it because bacon makes the world go ’round.
Hello all, this whole vacation thing has really got me in a cooking rut! I just got home last night, had a midterm and school all day, quickly ran to get some fresh fruit and veggies and finally got home! Phew! Please take me back to Hawaii! I know many of you can relate, whether it’s picking your kids up from school, or even working longer hours. A simple trick for an quick and easy meal is to prepare frozen meals (thanks mommy)!! That way, when you know you are not going to have a ton of time for dinner, you can simply pull it out of the freezer, heat it up in the oven, and voila!! Remember that Orecchiette with Kale and Sausage I made about a month back? Well, we put a little of the left overs in a dish, grated a bit of cheese on top, and Voila! Here is your quick and easy dinner masterpiece!
In my opinion some of the most delicious meals have very few ingredients and are simple to make. These recipes really let the ingredients shine and are also, as a bonus, usually stress free! I made enough of this mushroom, spinach and goat cheese pasta tonight to feed an army. I did this mostly because I knew it’d be good. I knew this because every single recipe I’ve adapted from Two Peas and Their Pod has been nothing short of fabulous. This is a perfect week night meal because it takes barely any time to prepare and yet is a filling treat!