Lolo's Oatmeal

Here is a simple, tasty, healthy oatmeal recipe that I have been kickin' on daily for breakfast.  It keeps me nice and full for hours and was inspired by US hurdler Lolo Jones.  This is something she eats and if she eats it and has that physique, then I want it too! You can also vary the toppings as the seasons change. Enjoy! 

Cook 1/2 cup of large cooking oats for about 8 minutes in about 1 cup or so of water.

Pour in your bowl and then top with fresh raspberries, blueberries, some raisins, dry cranberries, pumpkin seeds, a sprinkling of chia seeds, a drizzle of agave nectar and a splash of milk. 

Dig in ! 

Moolicious! 

Turkey Burgers with Edamame-Avocado Salsa

This meal was so delicious and healthy to boot. Prep in advance, then sit back, wait for hubby to turn the BBQ on and enjoy a spritzer (my fave: slice of lime, 3/4 of your glass with red wine and top it off with a fizzy water!) 

To one package of ground turkey: add 1/4 cup asian chilli sauce, bunch chopped fresh basil and scallions, an egg, salt, pepper, panko breadcrumbs and a dash of old bay seasoning and garlic powder. Form patties and use squares of wax or parchment paper to separate them. Refrigerate for two hours and be sure to BBQ on medium high heat for about 20 minutes. Your first flip should happen after about 8 minutes. *be sure to put them on the BBQ cold from the fridge! 

For the Edamame salsa: In a bowl, put a tbsp of good quality olive oil and a few dashed of hot red pepper flakes. Steam about one cup of shelled Edamame beans for about ten minutes, then add them hot to the oil and sprinkle on some fleur de sel. Once cooled, add the greens of one chopped scallion and a diced avocado. Spritz with lemon and done. 

When the burgers are ready, top with the salsa and enjoy! 

Moolicious!

Lobster Pizza with Swiss Chard

When we crave seafood and pizza together, the solution is obvious; we usually make a seafood pizza!

For this, I used a store bought dough to save time.  Now, as you will see with the ingredients, it can be considered a luxury pizza...champagne sauce, lobster, parmegianno, goat cheese...but you're worth it!

The toppings included: 2 cooked diced lobster tails, a handful small cooked scallops, one sliced red shallot, about 6 thinly sliced mushrooms, a handful of swiss chard, about half a small package of smoked salmon, a sprinkling of real parmeganno reggiano and goat cheese, fresh basil and chives for the finale. 

1. Make a white sauce first: In a sauce pan, heat up a pat of butter, then thicken it with a tbsp of cornstarch, pour in about 1/2 cup champagne (white wine will work), 4 minced cloves of garlic, fresh dill, zest from one lemon and salt and pepper. Whisk until thickened to a sauce like consistency. You may want to add a bit of water as you go. Set aside and allow to cool.

2. Preheat oven to 425 and roll out dough. 

3. Brush on the sauce, spreading evenly. Add all toppings except for chard, salmon, basil, chives and the cheeses. Cook for about 15 minutes. Remove, then add remaining toppings except basil and chives and smoked salmon....cook another ten minutes, remove and finish it with your herbs and smoked salmon. 

Enjoy with a glass of champagne or your favourite white wine!

Moolicious!

Fancy Fish Cakes

Well, there's nothing really that fancy about these fishcakes. When I think of our trip to Maine, I think of these...here is an easy enough recipe that you won't spend all day making. They can be made ahead and reheated for later, or enjoy chilled in a sandwich with lettuce, mayo and tomato! 

Step one: Cook sole in oil, season with salt and pepper. I used four nice sized pieces, which will cook down, then strain it well so it is dryer before adding to all ingredients. 

Step two: In a bowl, combine 1/2 cup Panko breadcrumbs, 1 tbsp Old Bay seasoning, a small handful of fresh minced chives, one can strained boneless, skinless salmon, cooked fresh sole. 

Step three: add more oil, pan to heat well. Form small pattie cakes, as shown, and fry about 8 minutes per side, flipping often. It may sound like a lot of time for fish that is already cooked, but you want that nice, darkened crust. 

Moolicious! 

My Mock Tater Salad

I say mock because this salad has no potatoes at all! I prepared it with a can of lupini beans, which have the same colour and texture as potatoes...and way less calories too.  Very easy...just toss together: one can of drained and rinsed lupini beans, two hard boiled eggs, two stalks diced celery, 1/4 cup diced red onion, 1/4 cup chopped sweet pickles, fresh parsley, 1 dollop of plain Greek yogurt, 2 dollops of mayo, a squirt of lime juice and season with a dash of celery salt, salt and pepper. Mix well, refrigerate before serving...

Moolicious!

Food Truck Edition: Lucille's Oyster Dive (trailer)

So, I have been waiting weeks to find this trailer. It is not a truck yet because apparently the truck is being readied. These guys have been hard to track and although they claim to be Facebook and twitterers, updates are not as available as other trucks.  We knew though, that they had to be where everyone else was this Saturday afternoon; starting the Just for Laughs gig this weekend and on for the next two weeks. I knew that I would have the lobster roll and maybe a chowder if they had some. We biked down and found her among maybe twenty food trucks (a pierogie truck among them!) and saw they had the lobster rolls and ribs only. So, two lobster rolls please. At $10 each, they were worth it; I mean, it's good, fresh lobster! I was expecting a price between $13 and $15 so I was pleasantly surprised. 

The ratio of mayo to scallion to celery bits was perfect. The bun was your typical hotdog bun that had been buttered and grilled; quite typical of a lobster roll you may find in Maine. It was served in a small handy box and they had napkins and wet wipes available. It was easy enough to eat and as expected in a great lobster roll, heaping with meaty goodness, chunks were falling on my shorts. Thankfully on my shorts, since I just picked up those bits and ate 'em anyway! So, overall, the experience at Lucille's was a great one. Next time hopefully they will get some chowder and oysters on the menu...maybe when the truck is ready?! 

Would we go back? Yes. Yes. And yes. 

Food Truck Edition: Super Truck

Okay, so after a day of shopping downtown, I stopped by The Super Truck along Parc avenue at Mount Royal park all by my lonesome. I was hungry and willing to scoff down just about anything. I saw that they had three choices on the menu: The super sandwich, some cheesy macaroni something and the third option was crossed out; it looked to be chicken wings. So, I opted for the Super Sandwich ($9, chicken, house bacon, lettuce, processed cheese on a hamburger bun). Again, for the price I was really expecting a LARGE, SUPER feed, but again I was indeed disappointed.  Yes, it tasted good, yes, the ingredients appeared to be fresh, but it can best be described as a greasy, glorified BLT. 

So, when I received it at the window, it was packaged in a white and red checkered paper; the kind of thing that makes you think of a picnic! As I grabbed it, it was greasified, so I took some extra napkins to wipe my hands! As I opened, more grease on the bun and in the wrapping. I figured the culprit was the bacon.  The chicken chunk was pretty big and despite the wetness of the sandwich, it was rather easy to eat. Overall, I would have to say that this should be sold for $6. There really is no special ingredient that would justify that price. 

All that said, I think the truck itself is pretty cool, the service was quick and friendly and if you are hungry, the Super Sandwich will fill the void for about an hour.  So far, I would like to see some healthier choices with the food trucks though and looking back, perhaps Landry et Filles had the healthiest choice of the trucks we've tried so far. 

Would I go back to this SuperTruck? probably not. Unless they lower the price. 

Food Truck Edition: St. Viateur Bagel

We tried two items from The St. Viateur Food Truck on TamTam Sunday during lunch hour. The weather was hazy, yet nice, people were grazing the grasses around the monument and tapping on their drums while we tried these bagel sandwiches. Moo had the egg, bacon, cheese bagel which he said was delicious (I agree since I stole a bite). I had the smoked salmon, cream cheese bagel, with sliced tomato, onion and capers. It was also very tasty; how could you really go wrong?! The portion of smoked salmon was rather generous (I would hope for the $9 price). I would still like to see this at maybe 7-7.50 at most. Again, really good but when you can get a dozen of these suckers for $7.00 you really expect that it may be more reasonable....or at least maybe throw in a choice of side salad. Now that would be a good bet. At least we saw that you had the option of a simple bagel with butter and cream cheese for no more than $3. Overall, we liked our experience....The packaging was perfect, no hassle, and the sandwiches, although large, stayed together pretty well. Would we eat here again? Most definitely...and next time we will try the berry smoothie they had going on! Until next time!!!

Food Truck Edition: Alexis le Gourmand

Hey, okay, so this was a treat and although we just split one menu item, it was satisfying nonetheless. 

Before going hog wild on a food truck adventure, I knew I needed to workout, so after pounding some stairs on Mount Royal, Moo and I settled in the grass for a turkey BLT from Alexis le Gourmand food truck. 

It came in a cute box, much like a little gift. The large toothpick held together the tastiest BLT with butter grilled bread, and all the special BLT fixings. What I liked most was the giant slab of turkey breast (not coldcuts, real actual turkey!) in addition to the nice crispy bacon. So a lot of meat and worth the price of $8-9. The mayo like sauce was not over bearing either. 

Would we have this again? Yes...and we would definitely try something else on the menu next time! 

Food Truck Edition: Au Pied de Cochon

So, another food truck experience in the last two days. The ever so popular Au Pied de Cochon truck met us again at the base of Mount Royal in front of the monument. Now, we simply have agreed, why should we search the city for these trucks? Just let them come to us! Sometimes my Moo surprises me with his clever ideas. 

We understand that this restaurant gets so much hype, yet we have never been. From what I hear, the food is tasty, but very high in calories due to the copious amounts of butter, gravy, foie gras and maple syrup injected into most menu items. Although I do consider myself to be a foodie, I don't think I would ever want the full restaurant experience. The convenient food truck on the other hand...now that's more like it. The menu has the famous foie gras poutine and maple beignets, but we both opted for the    Pork smoked meat sandwich with a slice of cheese ($1 more). For under $15 for the two sandwiches (no drinks or side dish), we would say that it is a good bet just because you get so much darn meat! 

The bun is soft and appeared to be butter soaked and tasty. They put a generous amount of pork and just the perfect amount of yellow mustard. 

With two trucks side by side, the PDC truck seemed to be getting all the attention, but the ordering was quick and we waited about 5 minutes for our food. Not bad at all. Would we go back? Yes. 

Would we try something else on the menu, like the poutine? No. 

Food Truck Edition: Landry & Filles

Every now and again, my moo feels like I deserve a day off from the kitchen. So we decided on trying one of the food trucks. With Montreal's food trucks rolling in this summer, we thought, why not make a bucket list and eat at every single one of them over the next two months and then review them right here. We will only review the things we have tried obviously and log our experiences from wait times, to packaging to "was it enough food?!" 

So our first truck stop, Landry & Filles. We found her right at the base of Mount Royal one Thursday evening. Since I was craving a Subway turkey sub, I decided to have a turkey sandwich and Moo had  the roast beef sandwich with a side of potato salad for a total of $20.

We both agree that the baguette style bread was so fresh and yummy and easy to bite into, and despite the flavour and high quality cold cuts, there just wasn't enough of it! For hungry meat eaters who love a good sandwich, we felt you could have called these "turkey and beef flavoured." 

The potato salad ($3) was delicious, simply dressed, perfectly seasoned and tasted uber fresh, but again, it was a teaser since it was done in three bites; ordering 4 portions would have satisfied. 

So, overall, the experience was a good one, but in this case it may have been a tad over priced for the serving size. Or else, Landry & Filles could keep the same prices but up the meat between their bread! 

Would we go back? Yes. 

Strawberry and Rhubarb Crumble

I got some fresh rhubarb from the market today and was eager to use it so I made this sweety, soury dessert. Enjoy.

Preheat oven to 350

Wash and dice 6 large stems of rhubarb and chop about 1 cup strawberries.

In a small pot, on medium high heat, saute rhubarb, strawberries, 1/4 cup flour, 3/4 cup sugar, 1 tsp vanilla extract, a dash of nutmeg and cinnamon for about 5 minutes, until the juices start flowing. Remove from heat and pour in a baking dish.

For the crumble, mix together a handful of large rolled oats, two tbsps brown sugar, tbsp flour and a few tabs of butter. Cover the fruit evenly and then bake for about 40 minutes. Serve with ice cream.

Moolicious! 

BBQed Chicken Pesto Pizza

So easy and tasty. This can be done as a team if both of you work. This is what my Moo and I will do to get a great meal on the table in the evening. My Moo will usually BBQ the meat before he leaves for work and it makes my job assembling the meal a lot quicker. 

Marinate 4 small chicken breasts in half a cup jarred or homemade pesto with the zest and juice from a lemon (4 hours). BBQ when ready and set aside until ready to use. You may not need all the chicken for one pizza (i used 3) ...save it for a sandwich!

For the dough, see BBQ Turned Pizza dough recipe.

Preheat oven to 425.

For the sauce, blend a classic red sauce with a dollop of pesto and spread on pizza. 

Top your pizza with sliced asparagus, orange pepper, half an onion, thinly sliced, mozzarella cheese. Bake for 15 minutes, remove and then add bbq sliced pesto chicken and a sprinkle of fresh goat cheese.  Bake for another 5 minutes, remove and sprinkle with a small handful of fresh baby spinach.

Moolicious!

Lemon 'n Blueberry Bundt Loaf

This was a Sunday fun task while it poured rain all morning.  I thought it would be the perfect opportunity to make a cake when I couldn't go for a run just yet! A super simple treat after your Sunday supper.  This is a spin off a Martha Stewart classic, but I replaced sour cream with Greek Vanilla yogurt. Enjoy.

Prep: Grease your bundt pan, preheat oven to 350, measure out all ingredients.

Dry ingredients: 2 1/2 cups all purpose flour, 1/4 tsp salt, 2 tsps baking powder. Whisk together and set aside in a small bowl. 

Wet ingredients: 1 cup butter, softened, then whipped, add 1 1/2 cups sugar, 4 eggs, added separately, 1 tsp vanilla, 1 cup vanilla Greek yogurt and 1/4 cup milk. 

other: 2 cups fresh blueberries, 2 tbsps lemon zest, tossed in a sprinkle of flour. 

Add the dry to the wet in two mixes and then fold in the blueberries and lemon zest. 

Pour into your bundt pan, spread evenly and bake for 60-70 minutes. Rest for 10 minutes, remove and  let cool....if you can!

Moolicious!

Naan Pizzas with Sausage and Kale

These personal sized pizzas were perfect for the beginning of the week. 

I boiled some kale, (5 minutes), cooked up two sausages, out of casings, chopped a few asparagus, shallot, garlic and added grated mozzarella cheese, and a handful of diced tomato. Sauce? No sauce, only a drizzle of olive oil to give it some juicy juice. 

Bake two pizzas for about 15 minutes at 425 with all toppings, then sprinkle some fresh basil when you remove them from the oven. 

Enjoy! 

Moolicious! 

Baked Cornmeal and Eggs

This was fun and super easy to make. A fun idea for brunch, lunch or supper. Enjoy!

Preheat oven to 400.

Whisk half a cup of cornmeal in about 1 1/2 cups boiling water, add salt and whisk for 30 seconds. Remove from heat.

Snip in the greens of two green onions, add salt and pepper, a pat of butter and a sprinkle of garlic powder. Mix and pour into two baking ramekins.

Crack an egg on each, top with grated Romano cheese and bake for 15 minutes. 

Soooo Moolicious! 

Plain Crepes with Fresh Fruit

I used to make a lot of crepes when I first started cooking. I came across this recipe from The Gazette this week and I needed to scratch the itch. I prepped the batter before a hike up the mountain with my honey and then feasted when we got back...we added a side of bacon, of course.

In a bowl, whisk together 2 large eggs, 1/4 cup water, 1 tsp sugar, pinch of salt, 1/2 cup all purpose flour and half cup of milk and 2 tbsps canola oil. Refrigerate for an hour.

Heat up pan with a splash of canola, then start making crepes! Add some batter, then spread it out in the pan. Flip after a minute, then after 30 seconds more, remove. Then repeat.

We stuffed ours with fresh cantaloup and strawberries!

Moolicious!

Classic Quiche with Taters

Remember those BBQed potatoes? Well, I had a handful leftover and added them to this quiche- the flavours were incredible. Take a short cut by buying a frozen pie crust. Enjoy.

Preheat oven to 350.

In a bowl, mix together 4 small eggs, 2 chopped scallions, about 3/4 cup brick cheese (save some for the top), 4-5 slices of chopped sandwich black forest ham, season with salt, pepper, add 2 tbsps or so of flour, and a splash of milk. Fold in the leftover potatoes (about 1/2 cup) and mix well.
Pour into thawed pie crust, top with more cheese, a drizzle of olive oil and bake for about an hour.

Moolicious!

Lemon-Garlic BBQed Porc Tenderloin with Easy Summer Sides

This meal was also all about the side dishes...the quinoa salad, green watercress salad, the garlic taters and the honey beer...oh, and the porc was great too.

For the watercress salad: place a handful of mixed Spring greens in a salad dish, sprinkle some fresh basil, cilantro and watercress leaves, chopped cucumbers and baby tomatoes. For the dressing, olive oil, sprinkle of balsamic vinegar, lemon juice, fleur de sel and pepper. Mix well.

For the quinoa salad: cook about 1 cup of plain quinoa according to package instructions, cook 1/2 cup Israeli couscous according to package instructions, then mix together with 2 tbsps olive oil, salt, pepper, one minced garlic clove and a squirt of fresh lemon juice. Sprinkle 2 tbsps of black chia seeds overtop, 2 chopped green onions, mix well and voila! Cool for about an hour.

For the potatoes: you can prep ahead. Boil diced red potatoes in salted water for about 6 minutes. Drain, then add back to pot with oil, one minced garlic clove and the whites of two minced green onions and season with salt and pepper. Mix and lay on two sheets of tin foil. Wrap and put on BBQ for 10-15 minutes. Stir occasionally to prevent sticking.

For the porc tenderloin: Place your porc in a large ziploc bag with, olive oil, lemon zest, juice, oregano, salt, pepper, hot pepper flakes, and minced garlic. Marinate for 3 hours. BBQ for about 20 minutes on high heat, rotating often. You want the insides to be slightly pink and juicy! Rest for 5 minutes before cutting.

Serve with a refreshing honey beer!


Moolicious!

Grilled Lobster Festivus

It's that time again...Lobster season. We spontaneously bought a couple of small, cooked lobsters this weekend after spending the day outside. We thought it would be a perfect meal for such perfect weather. Not much you have to do with them...but smash open, making sure the flesh is exposed to the grill, and baste with garlic butter a few times as they heat up.
The smokey flavour, the garlic butter, the lobster; 'nuf said.

Naan Bread Chicken Sandwhiches

These sammies were so yummy, easy to make and a pleasant change from your average chicken and mayo sandwiches. Enjoy.

1. Fry some chicken cutlets, seasoned with salt, pepper, paprika, garlic powder and hot red pepper flakes.

2. Prep your dressing. In a small bowl, combine two dollops of sour cream with a minced clove of garlic, squirt of schriraca hot sauce and dijon, squeeze of lime, salt, pepper and a touch of fresh chopped cilantro.

3. Make your sammy! On a small garlic flavoured naan, spread some dressing, then your chicken, top with lettuce, tomato and a few more cilantro leaves. Fold and munch away!

Moolicious!

Mediterranean Chic Pea Salad

I think Mediterranean and I think, lemon, oregano, tomatoes and olive oil. Here is a no-fail chic pea salad that will make work lunches extra special. I didn't have feta but that would work well too!

In your bowl, prep your dressing:
Whisk together 2 tbsps extra virgin olive oil, 1 tbsp lemon juice, zest, 1 1/2 tsps dried oregano, a sprinkle of red wine vinegar, one minced plump garlic clove, 2 chopped green onions, salt and pepper. Loosen it up with a splash of water if needed.

Then add one can rinsed corn kernels, one can rinsed chic peas, 1/2 cup cooked Israeli couscous, handful of diced yellow cherry tomatoes, one diced red pepper. Mix well and serve!


Moolicious!

BBQ Turned Pizza

We had a BBQ party yesterday to welcome Springtime. I don't always enjoy the same BBQ leftovers the next day, so I decided to turn them into a home made pizza. You can use your BBQ leftovers to create your own pizza! Enjoy.

For the dough:
Mix 1/2 cup warm water with 2 1/4 tsps active pizza yeast and 2 tbsps all purpose flour. Let sit for 5 minutes, then mix in 2 1/2 cups more flour and drizzle 1 tbsp olive oil. Bring together until a dough ball forms and place in an oiled bowl, covered with saran until it rises. Punch down and let rest for another hour until ready to use.
Roll out and set on a floured/cornealmealed tray.

For the toppings:
Sauce, about 1/2 cup strained tomatoes from the jar.
Bbq garlic shrimp, sliced in half.
Bbq zucchini, sliced.
Bbq marinated (red wine, garlic) flank steak, sliced.
Sliced mushrooms
Sliced onion
Minced garlic clove
Fresh Bocconcini cheese

Add all toppings except the cheese. Bake at 425 for about 10 minutes, then remove, add the cheese and bake for another 8 minutes until cheese bubbles. Sprinkle with chopped scallions.

A whole new meal with tons of flavour! Serve with a side salad and enjoy.


Moolicious!

Coco Banana Nut Bread

I was ready to make a simple nut fudge with coconut but didn't have any chocolate chips, nor did I feel like going out again...so, I improvised with what I had and turned this loaf into something special.

Dry- mix all of the following together.
1 1/2 cups flour, 1/2 tsp baking soda, 1 1/2 tsp baking powder, dash of cinnamon, 1/2 cup salted mixed nuts (i used cashew bits and peanut blend with a handful slivered almonds), 1/2 cup unsweetened shredded coconut.

Wet- whisk 2 eggs until fluffy, add 1 cup white sugar, 1/2 cup canola oil, 1/2 tsp almond extract, and 1 large pureed banana. Mix well.

Add the dry to the wet and mix well, pour into a lightly greased loaf dish and bake at 350 for about an hour. Let cool about 10 minutes before removing from loaf dish.

Moolicious!

Tomatillo Chilli Verde

This is a slow-cooked chilli, or stew with a Mexican twist. I like stews but when the nicer weather is upon us, I need some sort of summer spin. Serve this with nachos and Corona, or a strawberry daquarie and you'll have what you're looking for. You will need a pot that can go in the oven.
So clean, chop and set aside what you can first because all you have to do when it's in the oven is sit back, smell and wait...a bonus is that you'll have lots of leftovers.

Dice one yellow onion and two colourful peppers like orange and yellow.
Mince 3-4 nice plump garlic cloves
1 cup of cherry tomatoes, cut in half
2 porc tenderloins cut into bite sized pieces
Set aside a cup of tomatillo salsa verde, and 1-2'cups chicken broth
Set aside a can of strained black beans
Set aside a can of strained corn niblets
1/4 cup cornstarch for the thickening agent
Chop about 3/4 cup fresh cilantro
Chop 2 fresh green onions
Chop a handful of chopped green olives
2 limes

Then here's what you do:

First, get your chopped meat in a bowl with the following rub mix: a clove of minced garlic, 1 tsp each dry parsley, cumin, chilli powder, paprika, oregano, coriander, garlic powder, hot red pepper flakes, salt and pepper and only a dash of cinnamon. Zest in one lime. Pour a drizzle of olive oil, mix well and refrigerate for a couple hours until you're ready to get cooking.

Roughly an hour and a half before meal time, get a large pot heated on the stove with olive oil.

Preheat the oven to 325.

Sweat out onion and garlic for a few minutes, then add meat to brown, 5 more minutes. Add peppers, tomatoes and cornstarch. Let corn starch absorb and then add your salsa and broth and half of the fresh cilantro. You may want to add some water so all the meat is comfortably covered. Place in the oven and cook for about an hour. Remove and add the beans and corn and cook for another 20 minutes. Remove, and stir in chopped olives, remaining cilantro and green onions and squeeze in the juice of two limes.

Serve with sour cream, fresh limes, nachos, Corona, margueritas and dig in!

I served this over a bed of Israeli couscous, but plain rice would work just as well.


Moolicious!

Protein Chicken Salad

On game nights, I try to make my Moo something light yet energizing and protein packed. This salad fits the criteria...healthy as usual, but it still feels some how like it could be junk food. Enjoy.

You'll need a big giant salad bowl and as things are ready, you just chop and drop.

2 cups egg noodles, cooked and cooled.
1 chopped Roma tomato
A handful of olives and pepperoncini peppers
2 poached chicken breasts (I over-poach mine maybe 18 minutes total in simmering water), cooled and sliced.
A handful of arugula, mixed greens, and baked kale pieces (wash, oil, salt, 350 oven for about 10 minutes).

The dressing: 1 minced garlic clove, zest and juice from one lemon, olive oil, a touch of balsamic vinegar, a tsp oregano, salt and pepper....Drizzle over salad ingredients, mix well and dig in!

Asian Chicken Noodle

I made this Monday soup for lunch leftovers in the week. It's basically a chicken noodle soup with an Asian twist. Cut your veggies, like celery and carrots on an angle, use soy sauce and ginger in your broth and I used a fresh fettuccine but you can use Soba or chow mein noodles instead. Be sure to chop and prep your veggies first...then be sure not to over cook them because you want your veg a little more crunchy for this one! Enjoy.

Here's what I did.
- Poach a bone in, skin on double chicken breast in 3 cups of water, salt, pepper, a chunk of ginger, 4 crushed whole garlic cloves and a few dashes of soy sauce. Simmer for 20 minutes or so, until the breast is cooked through. Remove chicken and allow to cool before shredding.

- In another soup pot, heat up a tsp of sesame oil, and fry the white parts of 2 green onions until soft. Then strain your broth into this pot. Here, you can add a 2-3 more cups of chicken stock, either store bought or home made. Bring to a simmer.

- Now, add all at once, thinly sliced carrot, 2 celery stalks, handful of snow peas, package of bean sprouts, green onions, fresh dill the chicken and some thinly sliced fennel. Add fresh pasta and simmer for five minutes.

- Serve with more soy sauce, hot sauce, spring rolls...and voila!

Moolicious!

Moo's Baked Cod With Polenta

This was so amazing and easy. I love dishes that have full flavour, are healthy and take no time to make. I also enjoy things from the oven because once you put it in, you can do other chores while it bakes. Follow these steps and you will not be disappointed. Also, don't worry too much about how much of any ingredient you use. You really can't mess this up!

Preheat oven to 375

In your medium sized casserole dish (not as big as a lasagna dish):

Drizzle some olive oil and strained tomatoes to layer the bottom, then sprinkle some fresh minced garlic, salt and pepper.
Layer 1/2 inch thick slices of polenta in the sauce, drizzle more tomatoes, oil, garlic and salt and pepper.
Place your pieces of cod over the top. Season with salt and pepper, lemon zest, more garlic, olive oil and then sprinkle some panko bread crumbs over top. Cover with foil, and bake for 50 minutes, then remove foil for the last 10 minutes.

Remove and sprinkle a generous handful of fresh parsley and lemon juice over top!

Moolicious.

Chicken Meatloaf with Green Beans and Hash

This week's yummy Sunday supper. I served it with green beans but feel free to use any green veggie you'd like.

Prepare the ground chicken the same way you would for a beef meatloaf.

In a bowl, mix together: a package of ground chicken, a beaten egg, 2 chopped scallions, 1/4 cup BBQ sauce, salt, pepper, minced garlic and about half a cup of panko bread crumbs. Mix together well and refrigerate for an hour.

Preheat oven to 350, form your meat into a loaf and bake for an hour to an hour and ten minutes.

Now, for the hash:
Heat up olive oil in a frying pan, sauté an onion, some diced pieces of prosciutto, and two cloves of minced garlic until softened.
Add about 3 cups of thawed potato hash browns (I used unseasoned McCain's) and keep mixing. Add any flavour blend of herbs and spices you like. I used, a hint of rosemary, cayenne, paprika, mustard powder, cumin, salt and pepper. Sauté until potatoes brown, add fresh parsley and serve with your loaf.


Mooliciousness to boot.

2013 Superbowl Nachos

We wanted a classic nacho feel with a healthy spin. So, here's what happened. Happy Superbowl.

On a pizza tray, set a piece of parchment paper. Preheat oven to 375.
Lay out a few handfuls of plain nacho Tostitos Rounds, sprinkle some sharp Cheddar cheese over top, zest of one lime, a diced Italian tomato, a generous handful of green onions and a sprinkle of hot red pepper flakes. Bake for 8-10 minutes.
Remove and spritz half a lime over top. Serve with low fat sour cream.


Moolicious!

Strawberry Breakfast Smoothie

The combinations are limitless. Once you have the fresh fruit, some plain Greek yogurt and juice, smoothies are so easy to make.
In your blending machine, add 5 fat strawberries, a handful of blueberries, a pear, some orange juice (maybe half cup) and a couple dollops of plain yogurt. Blend until smooth and drink up.


Moolicious!

Cha-Cha's Noodles and Cottage Cheese

This is a tribute to my Gwendle. My mom and Cha-Cha used to make this for us when we were kids...and every so often, I will get a craving like I did yesterday. It is so simple, yet so yummy and every time I eat it I am left feeling nostalgic. It is a great side dish to any meaty meal, but they used to make a meal of it all on its' own. I used bowties because they are fun and work well, but you can use any type of small shaped pasta. This will always be a family recipe.

1. Boil a large pot of salted water for the pasta. I used a whole box of bow ties. Cook until al dente. Strain.

2. Fry one medium sized diced onion in canola oil and a tbsp of butter until nicely softened.

3. Add some pasta water to the onions for an extra sauce-like feel.

4. In your pasta pot, mix together cooked pasta, one large container of cottage cheese and onions. Season with salt and pepper and add more oil if needed. Done!


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Summer Crab Salad

This is a fresh tasting salad that reminds me of summer, but can be enjoyed in the winter just the same. It is also quite versatile and can be enjoyed many different ways. Take it for lunch, put it in a dinner roll, on melba toast or as I like it, wrap it up in some bib or Boston lettuce and munch away. Enjoy!

In your chosen salad bowl, whisk together your dressing: drizzle of olive oil, lemon juice, 3 tbsps mayo, 1 minced garlic clove, sea salt, pepper and a dash of both water and red wine vinegar.

Next, chop and drop in your bowl, half an orange pepper, 2 stalks of celery, a small can of corn kernels, 2 green onions and your diced crab. I used the typical salad crab (a package of 450 grams).

Mix together and sprinkle some black sesame seeds for the final touch.


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Quick Pizza with Arugula

This type of pizza is always my quick go to side dish with any cut of meat, fish or chicken because it packs in the carb and the salad, and the bonus is that it feels healthy and tastes fresh and simple. Enjoy.

1. Roll out your thawed store bought pizza dough and place on a baking tray sprinkled with cornmeal. Set aside in the oven with the light on (warmth) so it gets a little puffy, about 30 minutes, then remove before preheating.

2. Preheat oven to 425

3. Grate about 2 cups of fresh gruyere cheese, mince one clove of garlic and thinly slice a shallot.

4. Brush dough with a nice extra virgin olive oil, then sprinkle your garlic, some kosher salt, cheese, shallot and season with pepper.

5. Bake for 20 minutes or until cheese starts to brown and bubble.

6. Remove and then top with a generous handful of fresh arugula, and a squeeze of lemon.
Slice it up and enjoy!


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