INSPIRE SHARE CREATE HEALTHY LOCAL TOGETHER

Category: One Pot Meals

canned salmon pasta

In case you haven’t noticed, quick and nutritious one pot meals are my thing. I love cooking but with a full-time job, contract work, a busy social life, an interview or two to prepare for (like this recent one), and trying to stay active — not to mention working on my blog — I have no time lately for elaborate meals. But that doesn’t mean I don’t eat delicious ones!

I love a nice bowl of pasta, but making a vegetable or a salad to go with it just seems like extra work sometimes. So I like to load my pasta with vegetables instead. I love zoodles — “noodles” made from zucchini — for this purpose. They are fun to eat and delicious. I like a 60/40 or so mix of regular whole wheat pasta to zoodles. This is a great way to add more vegetables to your usual pasta meal.

I have been working a lot which has been cutting into my blogging time… not to mention the 10 days I just spent in Waikiki visiting one of my very best friends!

Luckily, I found some time on this sunny Sunday to share this recipe with you – it’s definitely a new go-to recipe for me. It is so incredibly delicious with a bright lemon flavour.

roasted sweet potato fennel asparagus salads

 

curried coconut chicken chowder (2)

Thanksgiving dinner is my favorite dinner of the year. Spending time in the kitchen with family is a great way to spend a weekend. Plus, the fall harvest brings so many delicious ingredients to our kitchen, perfect for recipes like this one.

This recipe makes great use of left over turkey. If you don’t have any then buying a rotisserie chicken and shredding it is an easy alternative, or just skip it all together. It makes a great vegetarian dish.

Do you ever get home from a long day at work, open a bottle of red wine and think  “….lets just order take-out  tonight” or “lets have cereal for dinner”?

Then this is the recipe for you! It’s fast, has simple ingredients (plus, you already have the wine open), and it’s just so darn tasty! There’s also just something simply wonderful about a steaming pot on the stove on a chilly autumn day.

Sushi Salad

2 COMMENTS

My lovely friend Carolyn taught me how to make sushi. It was really fun and easier than I thought it would be…but a little time consuming!

sushi salad

So, if you don’t have all that time or just want a new take on sushi flavours, try out this recipe! It’s best made the day (or at least a few hours) before you want to eat it to let all the flavors meld. This salad is also a great option if you don’t like seaweed!

What is your favorite cuisine?

Such a tough question…

I was recently asked what my favorite cuisine was and struggled to come up with an answer. After making this recipe I think I might have to go with Mexican! Although others (Indian and Thai) are VERY close runners up.

I went on a girls trip to Cancun a few years ago and still think about how delicious the guacamole and fresh salsa were!

IMG_20130805_193553

This recipe is a lot easier to make and healthier than authentic enchiladas but just as tasty! It reheats and freezes perfectly too. Using flavored tortillas can add a punch of flavor and fun color. Or, if you have the time, you could get really fancy and make your own!

What does Sheppard’s pie bring to mind?

Country? Rural? Down-home?

I think Sheppard’s pie describes my weekend perfectly.

I went to a rodeo in Vanderhoof, BC to watch my friend ride a bull. I didn’t really realize what I was getting myself into when I agreed to go. I used to go to rodeos all the time (I grew up in 100 Mile House, BC) but apparently I forgot just how stressful it can be watching someone you know ride an angry bucking bull!

You have to stay on the bucking bull for eight seconds, which doesn’t seem like long until you realize how massive and aggressive these animals are: they weigh between 1,100-2,200 lbs! National Geographic called it the most dangerous eight seconds in sports.

bull riding

Photo credit: Bull Rider photo by DBKing

These crazy cowboys pay expensive entry fees to ride these things, and then they make you wait in anticipation for hours until the very end of the rodeo to do it! At least we all got to go to the barn dance when it was over.

sheppards pie

Anyway, my point, in a very round about way, is that I had a country themed weekend and it inspired me to make a country themed recipe!

Sheppard’s pie has many variations and goes by many names including cottage pie, sheppardless pie (vegetarian version), cumberland pie (made with a layer of breadcrumbs on top), St Stephen Day’s pie (made with turkey or ham) and the French Canadian version pâté chinois (French for “Chinese pie”) often made with ketchup mixed in.

Considering there is so many variations of this recipe I  decided I deserve to have my own version — Melissa Pie! It suits me perfectly: it’s colorful, healthy, fun, and a little sneaky!

Enjoy!

sheppards pie

 

Melissa (Sheppard's) Pie
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 500g extra-lean ground meat (I used moose)
  • 1.5 cups canned green lentils, rinsed and drained
  • 1 cups finely chopped onion
  • 1.5 cups finely chopped carrot
  • 1.5 cups chopped celery
  • 1 tsp freshly ground black pepper
  • ¼ - ½ tsp ground nutmeg
  • 3 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 2¼ cups reduced-sodium beef broth
  • 1.5 cups canned or thawed frozen corn, drained
  • 1 cup peas
  • 4.5-5 cups mashed yam and cauliflower mix(about 2-3 medium sweet potatoes and half a large head of cauliflower)
  • 3 cloves garlic, roasted
Instructions
  1. Preheat oven to 350 F
  2. To prepare mashed topping steam or roast chopped yams (with skin) and cauliflower until tender (this goes quick in the microwave if you want to speed things up). Then process them in a food processor with the roasted garlic, a splash or two of milk, a bit of butter, salt and pepper (to taste) until the desired consistency, leave a little chunky if you like
  3. Meanwhile, in a large skillet, over medium-high heat, cook meat, breaking it up with the back of a spoon, for about 8 minutes or until no longer pink. You can add a few crushed red pepper flakes if you like it a little spicy. Using a slotted spoon, transfer meat to a bowl, mix in the lentils and set aside. Drain off all but about 2-3 tsp fat from the pan (if you use moose there will be no fat in the pan)
  4. Reduce heat to medium. Add onion and saute for 5 min. Add carrot, celery, pepper and nutmeg to the skillet and sauté for 5 to 10 minutes more or until vegetables are softened. Add garlic and sauté for 30 seconds. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in broth and bring to a boil; boil, stirring, until thickened. Return beef, lentil mixture and accumulated juices to the pan and stir to coat
  5. Pour beef mixture into a 9*13 inch baking dish. Sprinkle corn and peas evenly over top. Spread yam and cauliflower mash evenly over corn and peas
  6. Bake in preheated oven for 35 to 40 minutes or until a knife inserted in the center comes out hot (if you really want you can also top this dish with some shredded cheese when it comes out of the oven)

butternut-squash-and-apple-chili

Chili or stew? What’s the difference? … Chili is a type of stew made with beans!

When I made this recipe I thought it should be called a stew not a chili but I guess, technically, it is a chili! Anyways, call it whatever you want, either way it is absolutely delicious!

At first I thought this recipe sounded a bit odd, but I have a bit of an addiction to butternut squash (it is the BEST pureed into the sauce for Mac & Cheese) so I had to try it. I also happen to love coconut milk, but I never thought of putting them together! What an epiphany (definitely had to look up how to spell that).

ENJOY!

butternut-squash-and-apple-chili

Turkey and Black Bean Chili with Butternut Squash and Apples – Serves 6-7

Adapted from : Spilling the Beans

Ingredients:

1 onion, chopped
2 carrot, peeled and chopped
2 celery stalk, chopped
4-5 garlic cloves, crushed
1 lb ground turkey, or 2 cups leftover shredded roast turkey or chicken
1 small butternut squash, peeled, seeded, and diced
1 large apple (cored & chopped-leave the peel on)
2 Tbsp chili powder
1 Tbsp ground cumin
300-325 ml  low sodium chicken, beef, or vegetable broth
14 oz can coconut milk, regular (or light… but regular is better)
1 cup cooked black beans (about 1/2 a 19 oz can…although I’d just add the whole thing!), drained and rinsed

1/2 cup quinoa
1/2 cup salsa
3 tbsp tomato paste

1 tbsp red curry paste (or a little more if you really like it!)
salt and pepper to taste

 
Topping
  • fresh cilantro
  • Greek yogurt/sour cream
  • green onions
  • feta cheese
 

Directions:

  • In a large soup pot over medium-high heat, saute the onion, carrot, and celery in olive oil until softened, and a little browned.
  • Add the ground turkey (if using) and garlic, breaking it up with a spoon until it’s cooked through and slightly browned.
  • Add the squash, apple, chili powder and cumin, continuing to stir and cook for a few minutes until fragrant, then stir in the broth, coconut milk, beans, quinoa, salsa, tomato paste, curry paste, salt and pepper.  Mix well. Bring to a simmer, and cook for about 30 minutes, stirring occasionally, until the squash is tender and the mixture is thick (if you want it thicker cook it longer – but keep in mind you will be reheating leftovers and don’t want it to turn to mush!)
  • Top with toppings and serve with a side salad …or even better, fresh made bread for scooping.

Slow-cooker directions:  Cook the turkey, then toss all the ingredients except the toppings into the slow cooker and simmer on low for 6 hours.



Upbeet

- Formerly known as Apron Strings and Healthy Things -

© 2014 Upbeet. All rights reserved.