Main Dish

Wild Mushroom Freekeh Salad

Freekeh is the new grain on the block and I can see why! This ancient super grain offers a ton of nutritional value and an earthy, smoky flavour that is super delicious.

When compared to other ancient grains, Freekeh ranks high in protein and fiber. Offering almost twice as much as our beloved quinoa. It’s also low in fat, low on the glycemic index, packed with iron, calcium and zinc – it really is a super grain! It’s versatility also offers you the ease of swapping out the¬†other grains in your favourite dishes whether they are savoury or sweet and adding in this nutty substitute. Seriously, give it a try! I don’t think it’ll replace quinoa any time soon, but it is a very nice change. ūüôā

A salad that I am super obsessed with this summer is this Wild Mushroom Freekeh Salad that I cam across on Canadian Living. So simple and so tasty, it was an instant household winner. Plus, it was a major bonus that the only thing I had to buy for this recipe were the mushrooms. Everything else I had on hand or growing in the garden Рahh the perks of summer!

While this recipe was perfect the way it was, I did make a few tweaks based on what I had on hand, and whenever I cook mushrooms I always add garlic and white wine (it just naturally ¬†happens!). Here’s the ¬†dish with a few of my¬†modifications¬†below.

Wild Mushroom Freekeh Salad

Wild Mushroom Freekeh Salad

Lemon Vinaigrette:

  • 3 tablespoons¬†vegetable oil
  • 1/2 teaspoon¬†grated lemon zest
  • 2 tablespoons¬†lemon juice
  • 1 teaspoon¬†liquid honey
  • 1/4 teaspoon¬†salt
  • pinch¬†pepper

Salad:

  • 1 cup¬†freekeh rinsed
  • 1 teaspoon¬†earth balance or butter
  • 2-3¬†cups¬†oyster mushrooms torn
  • 1-2 cups shitake mushrooms torn
  • 2 garlic cloves
  • 4 tbsp of white wine
  • 1/4 teaspoon¬†salt
  • 2 cups¬†diced vine-ripened or plum tomato
  • 4 cups¬†packed baby arugula

Ingredients

  1. Lemon Vinaigrette –¬†In large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Set aside.
  2. Salad –¬†¬†In large saucepan of boiling salted water, cook freekeh according to package instructions. Drain and rinse with cold water until cool.¬†(Refrigerate in airtight container for up to 2 days.)
  3. In large nonstick skillet, melt earth balance or butter over medium heat; cook mushrooms and salt, stirring often, until softened, 5 to 6 minutes. Add in garlic and white wine and cook for another 3-4 minutes.
  4. Add freekeh and tomatoes to vinaigrette; gently toss to coat. Gently stir in mushrooms and arugula.

Wild Mushroom Freekeh Salad

Get Freekeh. xx

Sweet Potato Veg-Carbonara with Spinach & Mushrooms

This recipe went viral on Facebook last week and I just had to try! Wow – what a dish, it is incredibly delicious and so easy that I have already made it twice this week! The texture of the sweet potato noodles are perfect and¬†I quote¬†from my pasta loving man friend ¬†‚ÄúI feel like I actually just had pasta, that was so good!” That’s success in my books!

Lately, I have been on a sweet potato kick -roasted, grilled, mashed, thrown into a smoothie or juice – sweet potatoes every which way. They are super delicious, versatile and as most runners know they are a great source of fuel for runs and a great source of recovery post-run. Not to mention all the other fantastic benefits which I’ve shared with you before – see post here. Trust me, you will¬†love this dish and if you’re not into the carbonara or you are vegan – season with olive oil, salt and pepper and I guarantee¬†it’ll¬†be just as good!

Sweet Potato Noodles

Sweet Potato Veg-Carbonara with Spinach & Mushrooms (yields 4 servings)

  • 2-3¬†large¬†sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 8-ounce package sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 2 cups of¬†baby spinach
  • Basil and chilli¬†oil to top

Ingredients

  1. Spiralize¬†sweet potatoes into “noodles.”
  2. Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms start to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
  3. Cook the sweet potato noodles in boiling water, gently stirring once or twice, until just starting to soften but not completely tender, approx. 1 minute. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.
  4. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
  5. Pour mixture over the noodles and gently toss with tongs until evenly coated.
  6. Add the vegetables to the noodles and toss to combine.
  7. Top with a generous grinding of pepper, Parm, and basil.

Sweet Potato Veg-Carbonara YUM! xx

 

Socca with Caramelized Onion, Asparagus & Micro Greens

This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.

This variation was inspired by Sarah Britton’s My New Roots recipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!Socca with Carmelized Onion, Asparagus & Sprouts

Ingredients:

  • 2-3¬†medium sweet onions
  • 2 tbsp of coconut oil
  • himalayan sea salt
  • 2 teaspoons of balsamic vinegar
  • 2 bunches of asparagus (all green, or add in white or purple to jazz things up)
  • 1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
  • 2 oz. goat feta
  • cracked black peppers
  • olive oil to garnish

Socca Ingredients: (makes 4-6)

  • 1 cup chickpea flour
  • 3/4 tsp himalayan sea salt
  • 1/2 tsp cracked black pepper
  • 1 1/4 cup warm water
  • 3 tbsp coconut oil, plus extra for cooking crepes
  1. To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
  2. Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.Socca
  3. For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.Carmelized Onion
  4. Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
  5. To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.Soccer with Asparagus, Carmelized Onion & Sprouts

Dig in! xx

Parsnip Noodles with Roasted Butternut Squash & Kale

Happy Monday Friends! Hope you all had a beautiful weekend. ūüôā

With the New Year already off to a busy start, I am trying to be more prepared when it comes to meals. Sundays are all about planning and prepping, freeing up extra time during the week.

Tonight’s dish was all about combining simple ingredients that are robust in flavour. At first glance, it looks like it probably takes a lot more time than it does. I promise you, that if¬†you are prepared and know the recipe ahead of time, it is smooth sailing!

I don’t cook with parsnips often but am trying¬†to incorporate them more to keep things interesting. This juicy nutty root veg is rich in healthy properties. From phyto-nutrients, vitamins, minerals and fibre. Plus it’s low in calories, fat, sodium and naturally cholesterol-free. Not to mention, super versatile when it comes to consumption!

Need more convincing? Check out these percent daily values:

Parsnip Nutritional Information

Now on to the deliciousness of tonight’s dish. This Parsnip noodle recipe¬†comes from one of my favourite¬†places¬†to be Inspiralized¬†– the¬†definitive resource for cooking with a spiralizer. A few minutes exploring around Ali’s site and you’ll instantly be inspired by her wonderful and beautiful creations. This spiralized parsnips with roasted butternut squash and kale had me dancing in my kitchen¬†with excitement, I was so inspired to give it a try.Parsnip Noodles with Roasted Butternut Squash & Kale

Easy to make, this recipe is really 3 simple components + a couple dashes here and there. Basically you just have to roast the squash, spiralize and cook the¬†parsnips and wilt down¬†the kale. Pretty basic steps. From here all you have to do is dress it up! (more details below on that). ūüôā

Parsnip Noodles with Roasted Butternut Squash & Kale (yields two servings)

  • ¬†1 cup cubed butternut squash
  • 1 tablespoon + 2 teaspoons of extra virgin olive oil, divided
  • himalyan sea salt and cracked black pepper, to taste
  • ¬Ĺ teaspoon paprika
  • 4¬†parsnips, peeled and spiralized
  • 2 cups chopped kale (curly or¬†laminate)
  • 2¬†garlic cloves, minced
  • crumbled feta to top (optional)
  • red pepper flakes, to¬†topIngredient List
  1. Preheat the oven to 400 degrees. In bowl, toss butternut squash with 2 teaspoons of olive oil and season with salt, pepper and paprika. Toss to combine and once oven is preheated, lay squash on baking sheet and roast for 30-35 minutes or until tender.
  2. Ten minutes before the squash is done, place a large skillet over medium-high heat and add in the rest of the olive oil. Add in the parsnip noodles and let cook for 5-7 minutes or until cooked through. Transfer the parsnip noodles to a plate.
  3. In same skillet, add in the garlic, sauté for a 2 minutes and add in kale. Let cook until wilted, about 5 minutes and then add in the parsnip noodles and toss.
  4. Divide onto two plates and top with butternut squash, feta (optional) and the red pepper flakes.

Dive in! xx

 

 

 

Sriracha Buffalo Chicken Wings

Surprisingly so, a weakness of mine, is a love of chicken wings. Not so much for the chicken but for the delicious sauce that ensues each pound (so bad- I know haha). I most recently discovered an at home oven-fried method to get the crispy crunch of your restaurant style fried wing and an easy to make Sriracha buffalo sauce that is bomb, courtesy of Honestly Yum (and really they are!)

The trick is to get the skin of the wings as dry as possible before baking at a high heat. This recipe I discovered uses baking powder to help crisp up the skin to that perfect golden crunch, which really works!

To sauce up your wings, Sriracha, cilantro and jalepeno combine for an extra spicy twist to the classic buffalo wing. These three ingredients together make a killer combo. I’ve tried several sauces for these oven-fried wings, but this one is by far a favourite in our household. Here’s the dish –

Chicken Wing Ingredients:

  • 4 pounds of chicken wings
  • 1 tablespoon of baking powder
  • 1 tablespoon of himalayan sea salt

Sriracha Buffalo Sauce Ingredients:

  • 1 cup of Sriracha
  • 6 tablespoons of unsalted butter
  • 2 jalapenos, thinly sliced
  • 1 small bunch of cilantro, roughly torn

Pat dry the wings with paper towels. Combine salt and baking powder in a bowl and toss wings to coat. Arrange on a baking rack on top of a baking sheet. Leave wings out for at least an hour to dry out the skin. To speed this up, next to a window or fan can help.

Preheat the oven to 475 degrees with the rack placed at the top of the oven. Bake for 20 minutes, flip, bake for another 15 minutes, until golden brown.

To prepare the wing sauce, melt butter and Sriracha together in a small pot until simmering. Pour into a bowl and toss hot wings in the sauce. Add jalape√Īos and cilantro and toss.

Pair with blue cheese dressing with extra blue cheese crumbled within and your wings are ready!

Sriracha Chicken Wings

Keep it Spicy! xx