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Category: easy

Need a last minute Halloween-themed appetizer idea for this weekend? I’ve got you covered.

creepy halloween deviled eggs

Oh, Halloween. Each year I think I will change my mind and get really excited about dressing up… and then I don’t. I just can’t get into it. I always leave getting a costume until the last minute and end up going as something boring. Like my costume this year: grapes. I actually wanted to be a beet (duh!), but I realized after I bought all the purple balloons for my beet costume that I was actually grapes. How sad. Anyway, if you have ideas for a beet costume — let me know!

Does roasting a whole chicken seem intimidating to you?

That is the response I get from most people when I ask them why they don’t do it. They just don’t know how. Well, I am here to solve that!

I have been cooking up lots of roast chickens to master the easiest recipe just for you. It is actually much easier than cooking any other piece of the chicken on its own, plus it tastes way better! You get deliciously crispy skin with this recipe, which any “good” dietitian would tell you to throw away … but I won’t do that. I love it (don’t tell).

The only thing you need when roasting a whole chicken is a bit more time to cook it (~1.5 hrs). So yes, you have to plan a bit! Or, you can butterfly the chicken (cut out its backbone and flatten it) to cut the cooking time in half (40-50 min).  Here’s a video that shows you how to do that.

Roast Chicken

Apparently 7 years of university wasn’t enough for me as I’m officially back!

I recently moved across the country to Toronto to start a Master of Health Science in Nutrition Communication. I have never been to Toronto before and I have had very little opportunity to explore it so far (besides my visit to the aquarium), but I’m feeling a little home sick for beautiful Vancouver and the great social life I had there. That being said, I also secretly love school.

Clearly, I am a full fledged nerd — but we already knew that. (Case in point below.)

TOAquarium

My most popular request when it comes to recipes –> easy and fast weeknight meals (along with a personal chef). This recipe falls perfectly into that category! A slow cooker is a great tool for easy meals as well but is a less popular option in the summer. Plus, this recipe is easy to get the men on board with because they get to do some grilling!

Cauliflower Steak, truffle egg

If truffle salt or oil is not something you keep around I highly recommend it. It adds great flavor to many dishes. If it’s not something you enjoy this recipe is great without it as well, so don’t fret!

You can also use cabbage instead of cauliflower for the steaks, I love both! Cabbage is a great vegetable to buy due to its long shelf life, save it in the fridge for when you run out of all your other veggies.

What’s for dinner??

If answering this question causes you daily stress then being prepared with ready-to-go versatile ingredients in your fridge/freezer can be a great asset!

Making caramelized onions takes time and effort that many of us are not willing to put in after a day at work. Until I started making them in my slow-cooker I rarely had them on hand. I am much too impatient for that. Now they have become somewhat of an addiction… they make so many meals so much better, I just can’t go without them anymore!

What have a I been using these deliciously sweet, flavorful morsels on?

Pizza Muffins!

COMMENT

The time has come, summer is over and it’s back to school!

Parents with kids going into kindergarten aren’t quite ready to let go yet and every other parent is counting down the days with big red X’s on the calendar!

Whether you want them to go or not, you still, sadly, have to pack their lunch.

So, what to pack?

Cilantro Pesto

COMMENT

It’s hypothesized that there is a genetic component to cilantro tasting either soapy or herby. Therefore you are probably either a cilantro (AKA coriander/Chinese parsley) lover or hater.

Which is it?

If you answered hater, please disregard this post. If you are a lover like me, read on!

I love using cilantro to add a fresh kick to many recipes. It’s a great addition to salads, guacamole (or practically any Mexican dish), dips, chutneys, salsas or pesto!

I hate buying bunches of cilantro for recipes because you usually only use a small amount and then I never know what to do with the rest. This recipe is the perfect solution! The stems of the cilantro plant can be used too, they are very flavorful and tender, no need to throw them out!

This 1 step recipe can be whipped up in minutes! You can freeze leftovers in an ice cube tray (pop them out after they are frozen and put them into a freezer bag) for quick weeknight meals.This recipe is actually better the second day as the flavors blend nicely so it’s great to make ahead of time too.

Easy as pie pesto!

What to do with cilantro pesto:

– toss with pasta, top with parmesan cheese and a sliced chicken breast (or even grilled tofu!)

– toss with a mixture of roasted sweet potatoes, roasted bell peppers and black beans for a great side dish

– spread on steak, fish, chicken

– mix in with scrambled eggs

-spread on sandwiches, hamburgers or wraps

-topping for bruschetta

– add to a grilled cheese sandwich with a slice of tomato

– drizzle over soups and chili

– toss with cherry tomatoes, bocconcini, red onion and arugula for a great salad

– layer with cream cheese for an easy and unique dip

I think the better question is what can’t you do with cilantro pesto??

Enjoy! :)

cilantro pesto

Cilantro Pesto

Recipe adapted from Rachael Rays Cilantro Pesto Pasta

Ingredients:

  • 2 cloves garlic, crushed
  • 2 inches fresh ginger root, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup macadamia nuts, lightly roasted walnuts or lightly roasted pine nuts ( I even used almonds once in a pinch!)
  • 1 lime (or lemon), juiced
  • 1 cup lightly packed cilantro leaves and upper stems
  • 1/3 cup virgin olive oil
  • 1/2 teaspoon salt
  • optional: parmesan cheese, pepper (to taste)

Blend all ingredients in a food processor, adding extra water or olive oil if needed until the desired consistency. I like it with a bit more olive oil for pasta, but a bit thicker if using it as a spread.



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