Zucchini, asparagus, pea and shrimp risotto

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Risotto is one of my favourite meals. It’s comfort food and there’s nothing like the smell of risotto cooking.

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Risotto is one of those special meals that I think a lot of people might be scared of making on their own. It is time intensive, but if you have 40 minutes to spare you can make this dinner!

Ingredients:
– 1 1/2 cup arborio rice
– 1 cup dry white wine
– butter
– 1 medium yellow onion or a couple of shallots, diced
– 1 zucchini, diced
– bunch of asparagus
– 4 cups of chicken broth
– 1 cup of frozen peas
– shrimp
– herbs of your choice: I used basil, sage, oregano, and thyme

Bring chicken broth to a boil, add in asparagus and boil for 3-4 minutes, until soft (but not too soft). Remive asparagus, allow to cool, and once cooled cut into large pieces (2-4 inches). Turn heat on broth down to low.

In a small pot, melt down a little bit of butter. Heat should be medium low. Add zucchini into the pot and stir every minute or so. Cook this until very well cooked- this makes the risotto very creamy. Add in frozen peas at the end- they only need 5 minutes to cook.

In a separate pot, melt some butter and then toss diced onions or shallots into melted butter, cook until translucent. Add in herbs of your choice, allow to cook for another minute. Toss in rice. When rice has soaked up butter, toss on wine. One the rice has soaked up wine, add in chicken broth 1/2 Cup at a time, stirring constantly (don’t rush this part. Wait until almost all liquid has been soaked up before adding in more broth).

Once all broth is used up, add in zucchini/pea mixture and asparagus pieces.

If you want to add shrimp, season with herbs and put a teaspoon of oil in a pan, heating up to medium heat. Once oil is hot, toss in shrimp and cook on each side for 2-4 minutes (until slightly pink on each side).

Enjoy!!

Chicken burgers with lemon garlic rosemary aioli

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These were super easy to make and so good! I didn’t use buns because I hate buns on my burger, but obviously most normal people would.

Combine ground chicken with seasonings. I used salt, pepper, and fresh rosemary. Form into patties and cook on the grill or in a frying pan if you’ve failed to refill your propane for the grill, like we have.

In a small bowl, mix about 1/2 tbs mayo, juice of 1/2 fresh lemon, 2 cloves minced garlic, and a generous serving of chopped fresh rosemary.

I topped the burgers with spinach, avocado, and the mayo mixture above. We ate them with French fries and carrots and broccoli sautéed with evoo and minced garlic.

Enjoy!!

Thai stir-fry salad

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Beautiful, isn’t it?
On this first day of spring, I decided on using lots of veggies. The base of this salad is rice pad Thai noodles, but you could use quinoa or rice instead. Also, I’ll share with you what I used it you could add in lots of other veggies (or take away!). If you wanted to, you could add shrimp, chicken, or tofu as well.

I used:
– red cabbage (about 1/3 of a small head, a little goes a long way!)
– broccoli (I used 2 heads)
– Bok choi (I used 4 babies)
– 2 stalks of celery (you could use extra bok choi instead)
– 2 carrots
– 1 red pepper
– 1 cup frozen peas
– cilantro and basil, generously diced and added in

For the salad- just cook the noodles (takes approximately 2 minutes) and then run under cold water. Or don’t and you have a warm salad. I chopped the noodles up but also you could be smart and do this before cooking (chopping up squishy noodles is a hazard for sure). Put noodles and veg in a bowl, mix. Top with peanuts, cashews, or don’t. Choice!

For the dressing I mixed the juice of 1 lime, some Thai sweet chilli dipping sauce, some chilli garlic sauce, some peanut sauce (you could honestly just add a bit of peanut butter) and a little bit of oil. After making this sauce I remembered that I already have peanut sauce in the fridge so oops!

Mix the sauce with the salad and eat! Or just stare at it, enjoy the pretty colours, and pretend you didn’t hear that the temps are going to be in the negative double digits this weekend.

A lazy post of my favourite recent recipes

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I’ve been very quiet on here recently – I have no excuses!  I am still cooking, I just haven’t been very happy with the photos that I have been taking of my food and also too tired to post after cooking.  

In an effort to get back, here are my favourite recipes that I have made recently 

Homemade Pho – this recipe is vegetarian but we had chicken to use up so added (cooked) chicken after making the soup.  This recipe is gluten-free and tastes almost exactly like restaurant pho.  It was AMAZING.  

Wilted Kale and Roasted Potato Salad – I’m lazy and actually like raw kale so I didn’t wilt the kale.  I also used a combination of sweet potatoes and regular potatoes.  The potatoes get really crispy and the dressing is delicious.  Perfect salad for when you actually want french fries

Loaded Buffalo Potato Chicken Casserole – I actually have yet to make this with chicken.  This is 0% healthy and 100% delicious.  

Paneer Peas Curry – I made this last night and we will be making it again soon.  Also I skipped about 3 steps and just sort of went with it and it absolutely worked.  

What’s the favourite thing you have made recently?

On messing up

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This dinner started out with the best of intentions. I found a recipe on Pinterest for salmon cakes. The recipe sounded delicious, and so easy!

I don’t know if my mistake was not really following the recipe, or if the problem was the recipe itself. I do know that this was not how it was supposed to turn out:

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To be fair, 3 salmon cakes did turn out well:

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The point here is that you won’t always be perfect. Sometimes you’ll have the best of intentions and you’ll end up with a pile of breaded, herbed, fried salmon.

You know what’s delicious? A pile of breaded, herbed, fried salmon.

Embrace mistakes and figure out how to make them work! I added this to a quinoa salad with heirloom purple carrots, cranberries, and feta the next day and it was amazing!

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What’s a mistake you’ve embraced recently?