Labour Day Muesli

This has been my summer go-to breakfast, lunch or post work out snack. Today, I made it along-side a half bagel with cream cheese and smoked salmon spread. We enjoyed it after a tough Labour Day hike up Mount Royal. It's great because you can use any kind of fruit you have on hand.
In your bowl, put a handful of large rolled oats, about 1/4 cup plain yogurt, dollop of grape jelly, a few sliced grapes, strawberries, red raspberries, half a banana, a drop of milk, a drizzle of honey and a sprinkling of sliced almonds. Mix together and let the oats soak for a few minutes. Enjoy.


Moolicious

Thanksgiving Shepherds Pie

Ooooh lala, this was so good. I feel that I made something like this before. I really can't take credit for it...credit is owed to the flavors of Thanksgiving all in one casserole dish. Pour your favorite hot gravy over the top and you will make this again and again. Easy, leftovers and so Moolicious.

1. Start by browning up some ground turkey or chicken with a diced onion and add your spices and herbs; anything that reminds you of Thanksgiving... Dash of sage, thyme, dry oregano, basil... Then add meat to your casserole dish with about 1/2 cup chicken stock and 1/2 cup frozen peas poured over-top and a sprinkle of frozen corn niblets if you have on hand.
2. Next boil some sliced carrots for ten minutes and put them over the peas.
3. Finally boil a blend of potatoes (2 small) and one sweet potato diced for ten minutes, then mash, adding butter and a splash of milk. Add to the top and spread evenly.
4. For the stuffing crust, fry one minced celery stalk with olive oil and a sprinkling of bread crumbs and add a dash of sage and thyme, then sprinkle over the casserole.
5. Bake at 350 for about 40 minutes until top gets golden brown.



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Picnicking Prosciutto Sandwhiches

We had prosciutto sandwiches on our first picnic together years ago so I always make them when we want to dine, al fresco. Enjoy.

You'll need:
A package of prosciutto (the canadian is better in our opinion; less fat, tastier), arugula, sliced provolone, fresh Italian tomatoes, pesto, olive oil, salt and pepper and a fresh baguette.
Slice the baguette to open then spread pesto on both sides, followed by a layer of prosciutto, tomato, cheese and top with arugula and olive oil, salt and pepper.


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Tempting Ten Minute Stew

I thought of stew the other day and had a hankering ever since. So to welcome the weekend and the fall, I threw this together, saving lots of time***..and boy was it delicious. I say ten minutes because that's about all it takes to get the ingredients ready. Once it goes in the oven, just forget about it...which will be pretty hard because it smells soooo good! Enjoy.

You'll need:
- One onion, diced
- 5 plump cloves of garlic, minced
- Herbs: dash of thyme and rosemary, a bay leaf, a tsp dry oregano and basil
- about 1/3 cup cornstarch
- About 2 lbs stewing beef (already cubed and ready to go) ***
- Handful baby carrots***
- Handful green beans
- Liquids: 1 1/2 cups boiling beef broth, half cup red wine.
- 3 Italian tomatoes, diced
-half a package of onion soup mix***
- about 2 cups kale, bite sized pieces
- half a package of gnocci***
- bunch of chopped, fresh dill and green onions for the finish.

1. Preheat oven to 325
2. Heat up olive oil and add onion, garlic, herbs and meat for 4-5 minutes, saute.
3. Add baby carrots, beans, cornstarch and stir so that the cornstarch thickens.
4. Add liquids, tomatoes, dill and wait for a simmer, then pop it in the oven for an hour and a half.
5. With about 20 minutes remaining, add kale and gnocci. When done, top with more dill and green onions. Serve with a baguette if you wish!


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Moolicious Chicken Enchiladas

It's great when chicken breasts are on sale and you stock up, but there's only so much bbqed chicken you can eat so here's a new and fool-proof way to use it up. Enjoy.
I made enough for two plus leftovers for lunches.
You'll need:

-2 chicken breasts, thinly sliced
-1/2 fennel bulb diced
-1/2 an onion diced
-1/2 tsp thyme, oregano, red pepper flakes
-3 cloves garlic minced
-liquids: 1/4 cup tomato juice and 1/4 cup water and juice from one lemon
-3 tomatoes diced
-3 scallions chopped
-handful of sliced green olives
-5-6 diced pepperoncini peppers
-5 regular sized tortillas
-topping to reserve: about 2 cups jalapeno havarti or cheddar and scallions.

Okay, step by step:
1. Heat your frying pan with oil and saute fennel, garlic and onion for two minutes, then add the chicken and season with salt, pepper and
herb mix.
2. Add liquids and bring to a simmer, put on low and cook, covered for about 5-7 minutes.
3. Remove from heat, add olives and pepperoncini and strain over a bowl, reserving the liquids for later.
4. Preheat oven to 375
5. With your fingers, shred the chicken into small bits and then spread each tortilla with the mixture and roll up, then place in your baking dish seam side down in a row.
6. Top with tomato and onion mix and pour the liquid over the top followed by a blanket of grated cheese.
7. Bake for about 30 minutes, top with green scallions and enjoy.


Moolicious

Cheesy Baked Polenta

This is a nice side dish that can be eaten in any season. First off, prep all of your ingredients and it will come together in no time.

Grate some sharp cheddar, chop two green onions, wash a handful of baby onion sprouts, chop two huge cloves of garlic, slice a tube of polenta into quarter inch pieces.

Now, preheat oven to 375.
Drizzle olive oil into a square baking dish, as shown, and place the polenta overlapping in three rows.
Drizzle with olive oil and season with salt and pepper, minced garlic, green onion, the sprouts, and sprinkle the cheese over top.
Bake for about 45 minutes...


Moolicious!

Ultimate Summer Salad

Here is a summery salad idea that goes great with any main meat course.

For the dressing:
In a measuring cup put a squeeze of dijon and honey, good olive oil...maybe 1/3 cup, a squirt of lemon juice and red wine vinegar and a clove of minced garlic and a tsp each of dry basil and oregano.
The salad:
Chop and drop an avocado (sprinkle with lemon juice to maintain color) a handful baby heirloom tomatoes, handful baby spinach, chopped pickled beets, half a cucumber, handful diced feta and a few chopped up pickled jalapenos.
Drizzle yummy veg with the dressing and mix well. You will have leftover dressing to use in your week.

Moolicious

Dirty Monkey Fruit Shake for Two

Sorry, no picture for this one. It was too good and we gulped it up in seconds. Here's what you do:

Place the following in a food processor:
Two bananas, two heaping tbsps of light peanut butter, two small strawberry yogurts, roughly 3/4 cup milk, small handful ice cubes, squirt each of honey and corn syrup, dash of cinnamon, two large handfuls of fresh blueberries. Pulse until smooth and serve in two large glasses. Finish off with a sprinkling of raw rolled oats. Voila.

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Crispy Pan Fried Haddock with Sprouts

I loved making this because it basically cooked itself. The salad requires a bit more prep but it's worth it. Enjoy.

For the salad:
Get your bowl ready with a generous spritz of olive oil, a shot of balsamic and red wine vinegar, 2 minced garlic cloves, a tsp of dry basil and oregano, salt and pepper and zest from one orange.
Next simply add one can drained chic peas, one can drained corn niblets, a diced tomato, a giant handful of fresh baby spinach, some chopped basil leaves, finely sliced red onion, and some diced feta cheese. Mix well and voila... You can add more salt and pepper if needed.

For the fish:
The key to a crispy coating is to first get your frying pan nice and hot with a generous coating of olive oil.
Next, leave it alone on medium high heat for about 8 minutes.

Season your fish with salt and pepper and coat with a light dusting of flour and panko bread crumbs then add to pan. Flip over after 5 minutes or so for another 4 minutes. Remove and spritz with fresh lemon and top with some fresh onion sprouts!
Done and ready to impress.


Moolicious

Borsht, Just Like Baba's

Here's a tribute to Pollacks everywhere. My mom and cha cha have been giving me tips on how to make an authentic beet soup. I took some of their ideas, added a few of my own and came up with a yummy version. Enjoy!!!

For some time saving, you'll need a food processor for slicing or grating the beets, onions and carrots. It won't get your hands and kitchen messy!


Needs: 
1 can sliced beets and juice
half a large red onion
3 medium fresh beets, peeled
2 medium carrots
5 cloves garlic
Handful of fresh green beans, cut into bite sized pieces
Handful of fresh dill sprigs
Spices: salt, pepper, 1 tsp each fennel seeds, garlic powder, coriander, ginger.
Liquids: 2 cups chicken/veggie stock, 3 cups water (or more if desired). 

Step 1: Puree the can of beets with a handful of dill and 3 cloves of garlic, set aside in a small bowl.
Step 2: Heat up some olive oil in a large soup pot
Step 3: Slice the onion, add to the pot and saute until softened
Step 4: Slice 2 beets and shred the last one and the two carrots, add to pot and mix in the spices and some chicken stock and water.
Step 5: Bring to a simmer and add the pureed beet mix and remaining whole garlic cloves (you'll remove these before serving)
Step 6: Add the green beans and cook through
Step 7: Allow to simmer on low for a while (I did about 30 minutes)
Step 8: Get ready to eat...add some more s & p if you wish and serve in soup bowls with a nice dollop of sour cream!


Moolicious!

Sweet Potato Fish Soup

Soup's on! This winter, we ate a lot of healthy soups and now that summer is here, I want to continue on with the tradition. I think soups are a great way to stay in shape throughout the cold seasons and when summer arrives, ideally you want to have that, "ahhh, I can continue working out and eating well without worrying about getting into shape all over again" feeling. So, here goes. Happy Summer and Happy Birthday Dad.

Get all of your ingredients ready:
- Peel and dice one small white onion, 6-7 cloves of garlic, 2 chopped scallions, garlic baguette, and one large yam. Get 2 cups chicken or veggie stock ready. Set aside.
- Prep spices: about a tsp of each: oregano, basil, fennel, caraway seed, crushed coriander.
- Clean two large pieces of fresh tilapia and about 12 large shrimp. Set the tilapia on a baking tray, season with salt and pepper and bake at 425 for about 15 minutes or so. Set aside.

1. In your large soup pot, heat up olive oil and a small spritz of sesame oil. Saute onion and garlic for a couple minutes then add diced sweet potatoe. Saute until softened, about 5 more minutes.

2. Add stock and all spices, salt and pepper. Simmer for about 20 minutes, until potatoe cooks.

3.  Next, blend with a hand held blender so that you have a nice, smooth pureed soup. You may want to add some agua (about 1 cup or so... taste and see if you need more salt).

4.  Allow to simmer 5 minutes, and add the shrimp and a handful of chopped scallions. Cook the shrimp until pink.

5. Now for assembly, place a piece of the baked tilapia in your stew bowl, with chunks of garlic baguette and ladle the puree over the top. Top with fresh arugula and a lemon for some pizazz.


Moolicious!

Mediterranean Potato Salad

Summer is finally here! Time to start busting out the BBQed everything, trying new things, sunbathing, reading, swimming, traveling, and making salads, of course. Here's a simple way to impress a crowd minus the traditional creamy mayo dressing. Enjoy.
1. Cut in same sizes and then bowl one small bag (about 2 cups) small mini potatoes in lightly salted water for about 12 minutes.

2. While that's happening, make your dressing and other fixings. Add the following to a medium sized salad bowl:
- 2 tbsps olive oil, 1 tsp red wine vinegar, juice from half a lime, 1 heaping tsp black olive tapenade, 2 tsps garlic paste (or jarred garlic), and yes, the secret ingredient- about 5 anchovies minced, 1/2 tsp dried oregano, dash of fennel seed, salt and pepper.  Mix well, then add some extras: Dice up 3 stalks of celery, mince 1 small shallot, 2 cloves garlic, finely minced and add to bowl. Finally, add a handful of prepared coleslaw (you can find in your salad section) and some celery leaves.

3.  When the taters are done, add them to the bowl and mix while hot so all the flavors can absorb. Mix well and allow to sit in the fridge for a couple of hours.


Moolicious!