[Recipe] Easy Oven Doughnuts

Easy Oven Doughnuts

40 mins
Makes 12 large or 12 medium + 12 small doughnuts

You don't need to have mad skills with deep frying to enjoy these doughnuts. These are so easy to make, I whipped them up late one evening on a whim! If you have a muffin tin, an oven and some butter, you are all set to dig into these treats.

Ingredients:
  2 3/4 cups flour
  1/4 cup cornstarch,
  1 cup sugar,
  1 tbsp baking powder,
  1 tsp salt
  1/2 tsp nutmeg
  1 cup buttermilk
  8 tbsp melted butter
  2 eggs + 1 yolk
Cinnamon sugar topping:
  1 cup sugar
  2 tsp cinnamon
  4 tbsp butter

 Instructions:
1. Preheat oven to 400oF. 
2. Whisk together all the dry ingredients in a bowl then whisk together all the wet ingredients in a separate bowl. 
3. Add the wet ingredients to the dry and stir until the dough starts to come together. 
4. Spray muffin tins with cooking oil. 
5. Fill muffin tins about 3/4 full with batter. 
6. Cook for abut 20min. 
7. Melt remaining butter (4tbsp) in bowl. 
8. Mix together cinnamon and sugar. 
9. Once cooked and slightly cooled, brush the doughnuts with butter and coat with cinnamon sugar.

[Recipe] Luscious Rice and lentil pilaf

Luscious Rice and lentil pilaf

With hints of cinnamon, cumin and coriander, this pilaf warms hearts and bones. The ingredients are not only inexpensive but are easy to find and likely already in your pantry. Paired with a side salad, this meal is completely balanced. You could even use the yogurt dressing on the salad! 

Total time: 50 mins
Serves 6

Ingredients

YOGURT DRESSING:
1 cup plain yogurt
2 tbsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt

RICE AND LENTILS:
1 1/4 cups green or brown lentils, rinsed
Salt and pepper
3 tbsp canola oil
1 1/4 cups Basmati rice
3 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp cayenne pepper
1 tsp sugar
3 tbsp minced fresh cilantro

Directions 

1. To make the dressing: Whisk all ingredients together in bowl and refrigerate.

2. Place lentils, 4 cups of water and 1 tsp salt medium saucepan over high heat and bring to a boil. Reduce the heat to low and cook until lentils are tender (~15 min). Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes.
3. Gently stir rice grains to release excess starch then pour off water, leaving rice in bowl. Add cold tap water to the rice and then pour off the water. Repeat adding and pouring off cold tap water 4 to 5 times, until water runs almost clear. Drain rice.

4. Heat the oil, garlic, coriander, cumin, cinnamon, allspice, 1/4 teaspoon pepper, and cayenne in a Dutch oven over medium heat for 2 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent (~3 min). Add 2 1/4 cups water, sugar, and 1 tsp of salt and bring to boil. Stir in lentils, reduce heat to low, cover, and cook until all liquid is absorbed (~12 min).

5. Take the pot off the heat & remove lid. Place a dish towel over the pot and replace lid. Let stand for 10 minutes. Fluff rice and lentils with fork and stir in cilantro.

6. Serve with a drizzle of yogurt dressing and 2 cups of salad on the side.

[Recipe] Savory butter bean appetizer

Savory butter bean appetizer

I first tasted a very similar appetizer at my Uncle D's house after he and my aunt returned from a trip to Portugal. Although I am not a huge fan of beans, this appetizer blew me away. It was fresh with a bite from the garlic and onion. It was light but packed a flavorful punch. I immediately started my hunt for butter beans or mini Lima beans to recreate the dish with my own twist. I experimented with mashing the beans to help the "dip" stick to the cracker and infused more flavor into the beans by boiling them with garlic and a bay leaf. The result was fantastic!

Prep: 1 1/2 hrs (less if using canned beans)
Serves 10

Ingredients
1 cup dried Butter beans/mini Lima beans (or 2 cups prepared/canned)
1/2 small onion, diced small
2 tbsp olive oil, 2 tbsp white wine vinegar
2 tbsp parsley, minced
3 cloves of garlic, separated
1 bay leaf salt and pepper

Instructions
1. If you are using dried beans, place them in a bowl and cover them with 2 inches of water. Soak them overnight. If you are using canned or prepared beans, skip this step!
2. Rinse the beans and add them plus 2 crushed garlic cloves and the bay leaf to a medium sized pot. Cover with fresh water by at least 2 inches and bring to a simmer over medium heat. Cook, simmering gently for about 1 hours or until tender. If you are using canned or prepared beans, skip this step and just rinse them well. 
3. Once tender, drain the beans and remove the bay leaf and garlic. Add half the beans to a mixing bowl and mash.
4. Add in the rest of whole the beans, the onion, parsley, olive oil and vinegar. Mix carefully. Season with salt and pepper to taste. If you are a fan of olive oil, drizzle some over the top before serving.

[Recipe] Panettone bread pudding

Panettone bread pudding
Panettone is a type of sweet bread originally from Milan. It is buttery and has deep flavors similar to a fruit cake but is much lighter in texture. These loaves come in all sorts of flavors like candied fruit, chocolate or lemon, and are perfect on their own as a dessert. To up the ante I wanted to make bread pudding using this unique bread. Also, the raisin and candied fruit panettone that I recently bought was not really to my liking when eaten on its own.
This bread pudding is easy and quick to make and you need only about 15 minutes to prepare this dish for the oven. It is a lighter version of a bread pudding partly because I just used what I had available in the fridge and partly because the I wanted the challenge of trying healthier ingredients (the original contained 9 tbsp of butter along heavy cream.)

Serves 16


Ingredients:
1x 2 lb. panettone,
3 tbsp. butter, plus extra for greasing,
2 tbsp. white sugar,
1 tsp. vanilla extract,
1¼ c. milk,
1 c. 10% cream,
4 large eggs,
⅓ c. light brown sugar,
3oz white chocolate, chopped,
1/4 c. semi-sweet chocolate chips.

You will need an 11-inch tart pan with a removable bottom.

Instructions:
1. Preheat your oven to 350 F.
2. Wrap the tart pan in aluminum foil. Grease the foil with butter.
3. Sprinkle the sugar into the pan, shaking it around to coat.
4. Slice the sides off the panettone using a serrated bread knife. Use these pieces to line the bottom and the sides of the tart pan. Press together gently to compact.
5. Cut the rest of the panettone into large cubes for the filling. It will look like a lot to fit into your pan, but trust me- once you soak it in the custard, it will fit nicely.
6. For the custard, place the vanilla into a pot with the milk, cream, and butter. Simmer until the butter has melted. Remove from the heat.
7. In a large bowl, whisk the eggs and sugar together until smooth.
8. Whisking constantly, slowly pour the warm milk mixture into the eggs. This is called tempering the egg mixture and it is done slowly to avoid scrambling or cooking the eggs.
9. Pour ⅓ of the custard mixture into the base of the tart to soak into the bread lining the pan.
10. Add the bread cubes to the rest of the custard and soak briefly, about 30 seconds to one minute.
11. To assemble, layer the bread with the chocolate tucked in.
12. Place the tart onto a rimmed baking sheet. Bake in the center of the oven for about 25-30 minutes. The tart is ready when puffed and golden brown. Let the tart rest for 10 minutes before serving. Remove from the tin and cut into slices.

[Recipe] Cauliflower, Chickpea & Spinach Curry

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Cauliflower, Chickpea and Spinach Curry

Whether you are trying to eat less meat, more fiber or in need of a quick and easy recipe, this dish won't disappoint. The rich flavors of the Garam Masala combined with the coconut make this dish exotic tasting and oh so comforting. I have to admit that I am not a huge fan of chickpeas, but this recipe is one that I can enjoy any day of the week. Pair it with some plain yogurt and aromatic rice (like basmati or Jasmine) to tone down the spiciness (our Garam masala was spicier than expected).
Serves 6-8

Ingredients:
1 x 540ml can of Chickpeas, drained,
1 x 398ml can of coconut milk
300g frozen spinach, thawed
1 tbsp garam masala
1 med onion, finely chopped
2 cups cauliflower, chopped
1 tbsp canola oil
Salt to taste

Instructions
Heat the oil in a large sauce pan over medium to high heat. 
Add the onions and cook until tender, about 5 min. 
Add the garam masala powder and heat for 1 min. 
Add the chickpeas, cauliflower, coconut milk and spinach. Bring to a simmer. Cook for 10min and add salt taste. 
Serve with fragrant rice and plain yogurt.

Here is a peek at the recipe without cauliflower:

[Recipe] Warm Squash & Nut Salad

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Warm Squash & Nut Salad

Grab a few autumn ingredients and turn almost any salad into a delicious side dish for cooler weather! This one combines the rich flavors of squash and roasted nuts with the bite of dijon and cranberries.

Serves 4 

Ingredients
1 (1 1/2-pound) butternut squash, peeled and diced
3 tbsp dried cranberries
3/4 cup apple juice
4 cups of lettuce (we like baby romaine, arugula or baby spinach)
1/2 cup toasted nuts (we prefer walnuts or pecans)
1 tbsp maple syrup
2 tbsp cider vinegar
2 tbsp minced shallots
2 tsp Dijon mustard
3/4 cup grated Parmesan
Salt and pepper
1/2 cup olive oil
1 tbsp canola oil



Directions
Preheat the oven to 400 degrees F. 
Place the butternut squash in a large bowl. Toss with the canola oil, maple syrup, salt and pepper. Place on a baking sheet and roast the squash for 15 to 20 minutes. Toss after 10min. Bake until tender.
While that is cooking, add the apple cider, vinegar, and shallots to a saucepan and bring to a boil over medium-high heat. Cook for about 7min or until the cider is reduced to about 1/4 cup. Take it off the heat and whisk in mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the lettuce in a large salad bowl and add the roasted squash mixture, the cranberries, the nuts, and the grated Parmesan.
Spoon some vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper and serve.

[Recipe] Easy Pot au Feu

Easy Pot au Feu

The traditional recipe of Pot au Feu (translation: pot on the fire) involves making your own broth using ox tail, veal shank, short rib and brisket. Although it does taste heavenly, these are not ingredients I have on hand on a weeknight. If you are the kind of person who has these handy, by all means follow a traditional recipe. If you are like me, I can make due with yummy, albeit non-traditional versions of recipes. This dish is not your average stew- forget thick and heavy gravy like sauce. It has a broth-like consistency that is flavored with all the veggies and meats you decide to cook in it.

Total time: 90-120 mins
Serves 6-8

Ingredients:
2 cans consomme
5 chicken thighs, boneless if desired
3 Italian sausages
2 tsp oil
salt and pepper
8 whole cloves
1 onion, cut into quarters
6 leeks, white part only (if desired)
1 celery stalk, cut in half
4 carrots, cut into 4-inch lengths
2 bay leaves
1 bunch of of fresh parsley (divided)
1 tsp dried thyme (or 1 fresh sprig)
15 small potatoes, cut in half
1 head of cabbage, cored and cut into 6 to 8 wedges
1 rutabaga or turnip, cut into 2 inch pieces
1 cup white wine

Instructions:
1. In a huge pot or dutch oven, heat the oil and brown the chicken (~5min). Once browned, remove from the pot and set aside. 
2. Push 2 cloves into each onion quarter add the onions to the pot, along with the leeks (if you are using them), celery, carrots, potato, rutabaga, cabbage and herbs (using a few sprigs of parsley). 
3. Pour consomme and equal parts water (use the cans to measure) and 1 cup of white wine over the vegetables. Cover the pot and bring it to a boil. 
4. Add the chicken back in and the sausages. Turn down the heat so the pot is on a slow simmer. Cook over medium-low heat for around 2 hours, or until the meat has fully cooked and vegetables are tender. 
5. Mince up about 10 sprigs of parsley so as to have 6 tbsp. Sprinkle each portion with about 1 tbsp of the herb.

[Recipe] Dairy- Free Chia Pudding

Dairy Free Coconut Chia Pudding 

Chia pudding is all the rage these days. I don't usually jump on bandwagons so after I hesitantly made a batch of this so called pudding, I was surprised at how delicious it was. The reason why I am not so trusting of the super foods and recipes out there is that flavor and taste can be lacking while the food's nutrient properties are blow out of proportion. I believe strongly in eating food that tastes good and hate to promote foods or recipes for their nutrient content rather than how delicious they are. 

My sister has an allergy to milk protein which means, if I want her to enjoy anything I make, I have to leave out the milk, cream, butter, yogurt, cheese and of course any ingredient that "may contain milk" (this includes more foods than you can imagine!). This is why this recipe leaves out any of these ingredients.

Serves 6 

Ingredients:
1/2 cup chia seeds,
1 can coconut milk,
1 cup soy milk,
2 1/2 tbsp maple syrup,
1 1/2 tsp cinnamon,
1/2 tsp nutmeg,
pinch of salt,
1/2 cup water ,
1/2 cup shredded coconut, toasted,
1 cup sliced fruit, any kind of your choosing ,

Instructions:
1. Place chia seeds in a medium sized bowl and add all of the ingredients except for the shredded coconut. 
2. Whisk well to combine all the ingredients. 
3. Let chill in the fridge for at least 30min but it will probably need more like 12 hours to gel up. Since this version doesn't have any yogurt or other thick and creamy ingredients, it requires all the thickening power to come from the chia seeds. This means they need time to absorb all that water. 
4. Top with fruit and toasted coconut.

Note: I found that this recipe was the best thick consistency after 24 hours- which is a long time to wait for pudding! If you are in a hurry, try leaving out the water. If you eat dairy, you can try this version that includes yogurt for added flavor and creaminess.

[Recipe] Strawberry Hempseed Smoothie

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Although I love shopping at our local market, I don't always have the time. Stocking up on the basics at my local wholesale store can make home cooking a reality more often at my house. However, it is not always obvious about what to do with large quantities of pantry essentials- that is where Wholesale Wholesome comes in. The recipes developed under this title use easy to find foods at your local wholesale store that can be whipped up quickly and provide a nutritious meal for the whole family.

Strawberry Hempseed Smoothie 

I'm probably the only person on the planet who doesn't like bananas in their smoothies! This explains why there are none in this recipe however a banana could be easily added.
Any combination of fruit and yogurt could be used- I just happened to pair strawberries with strawberries.


Also, I used hemp hearts to boost the protein and omega 3 content. I used to use chia seeds but I recently ran out and got into the habit of using hemp hearts. They have a nuttier taste and blend up well. if you are considering using this as a meal replacement, 

I suggest either adding a serving of grain products on the side or throwing 1/4 cup of dry oats into the blender.

Serves 1-2 

Ingredients: 
1/2 cup sliced strawberries, frozen or fresh
1/2 cup milk (add more if you prefer a less thick smoothie)
1 1/2 tbsp hemp seeds
3/4 cup strawberry yogurt (or any flavor/type you prefer)

Instructions: 
Throw all the ingredients into a blender and blend until smooth.

[Recipe] Sausages and Salad

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Although I love shopping at our local market, I don't always have the time. Stocking up on the basics at my local wholesale store can make home cooking a reality more often at my house. However, it is not always obvious about what to do with large quantities of pantry essentials- that is where Wholesale Wholesome comes in. The recipes developed under this title use easy to find foods at your local wholesale store that can be whipped up quickly and provide a nutritious meal for the whole family.

Before the summer is officially over, I wanted to sneak in another BBQ meal idea. At our house we find sausages are a great freezer staple since they are already packaged in individual portions and can be used as is (like in this recipe) or as an added flavourful meat to almost any meat dish (check out my Asian inspired meatloaf). If accompanied by a salad, this meal is balanced and complete.

Also, it can be hard getting through all that fresh vegetables when purchased in bulk. We find that we can eat more veggies and use them up faster when we treat ourselves to pre-washed and prepared veggies. With greens you can throw them in a bowl or on top of a pizza (with arugula)- either way they are easy and add a nice flavor to the meal.

Sausages and Salad
Serves 4
Ingredients
4 sausages (flavor of your choice. We like milk Italian)
4 long buns or baguette pieces, sliced lengthwise
4-6 cups of lettuce (we used green and purple baby romaine)
1/4 red onion, sliced

Salad Dressing
2 tbsp olive oil
1 tbsp balsamic vinegar
pinch of salt and pepper
1 tsp grainy mustard
1/2 garlic clove, minced or grated with a microplane
1 tsp lemon juice

Directions
1. Fill a medium sized pot with water and boil on high heat. Preheat your bbq to med-high heat.
2. Place the sausages in the water and boil on med-high heat for 20min.
3. Remove the sausages from the water and place on oiled bbq for about 10min. Flip half way through. Cook until the internal temperature reaches 165oF for chicken/turkey sausages and 160oF for other ground meat sausages.
4. Place all the ingredients for the dressing in a small bowl and whisk until blended. Place the lettuce and onions in a medium sized bowl and toss with dressing just before serving.
5. Place each sausage in a bun and top with your favourite condiments. We love mustard, onions and sauerkraut.

[Recipe] Corn & Bacon Chowder

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Although I love shopping at our local market, I don't always have the time. Stocking up on the basics at my local wholesale store can make home cooking a reality more often at my house. However, it is not always obvious about what to do with large quantities of pantry essentials- that is where Wholesale Wholesome comes in. The recipes developed under this title use easy to find foods at your local wholesale store that can be whipped up quickly and provide a nutritious meal for the whole family.




Corn & Bacon Chowder
Makes 6 large servings.

1/2 large or 1 small yellow onion, sliced
1 tbsp oil
Pinch of salt and pepper
1 tbsp fennel seeds
1 cup white wine
3 cups kernel corn
3 tbsp flour
2 1/2 cups 1% milk (or any % you prefer)
2 cubes of chicken (or your preferred flavor) stock, crumbled (or liquid stock)
3 strips of bacon, cooked

1. Heat the oil in a medium pan and add the onions, salt, pepper and fennel. Saute until opaque (about 7 minutes) or until brown if you have more time (about 15min).
2. Deglaze with white wine (that means adding the white wine to the hot pan and scraping the bottom of the pan to unstick all the yummy brown bits).
3. Sprinkle the flour over the mixture then add the corn, milk, stock and water.
4. Bring to a boil and simmer until thickened, about 10 min. If you prefer a more smooth consistency, use a submersion blender to blend the larger bits. If you'd like a semi-smooth version, try blending only half the soup in a separate bowl then add the blended mixture back into the pot with the unblended half.
5. Chop the bacon into bits and sprinkle on top of each bowl before serving.

[Recipe] Asian Inspired Chicken Meatloaf

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Although I love shopping at our local market, I don't always have the time. Stocking up on the basics at my local wholesale store can make home cooking a reality more often at my house. However, it is not always obvious about what to do with large quantities of pantry essentials- that is where Wholesale Wholesome comes in. The recipes developed under this title use easy to find foods at your local wholesale store that can be whipped up quickly and provide a nutritious meal for the whole family.

In this Asian Chicken Meatloaf, each serving contains almost 1/2 a serving of vegetables!



Asian Inspired Chicken Meatloaf
Makes 8 servings
1 tbsp sesame oil
1 medium carrot, shredded
1 celery stalk, minced
1/2 large yellow onion, minced
2 garlic cloves, minced*
1 inch piece of ginger, minced (about the size of your thumb)**
1/2 cup white wine
1 mild italian sausage, raw, casing removed
700g ground chicken or turkey
1 egg, raw
1 cup panko
4 tbsp hoisin sauce
2 tbsp soy sauce

1. Preheat oven to 350oF.
2. Heat the oil over medium to high heat. Saute the celery, onion and ginger for 5 minutes.
3. Add the carrot and garlic. Saute for another 5 minutes or until vegetables are tender.
4. Deglaze with white wine. Continue to simmer until the mixture is no longer wet. Set aside to cool.
5. In a large bowl combine the ground meat, sausage meat, egg, panko, 2 tbsp of the hoisin sauce, all the soy sauce and the cooled vegetable mixture.
6. Spray a loaf pan with nonstick vegetable spray. Pour the meat mixture into the pan. Gently pat it into place.
7. Coat the top of the mixture with the remaining 2 tbsp of hoisin sauce.
8. Cook for 50-60min or until the internal temperature reaches 165oF.

Note: if you have the means, I highly recommend grinding your own chicken. We use chicken thighs because they are flavorful and juicy but you can use what ever cut you prefer. By grinding your own meat, the burger or loaf you make will be MUCH more tender and fluffy versus store bought ground meat that will be more dense and tough. You don't need a meat grinder to do this. Watch this video by America's Test Kitchen to learn how to grind meat (or chicken) using your food processor.

*You can buy garlic packed in oil at Costco. However, I prefer the flavor of fresh garlic and unfortunately, they do not carry this at my local Costco store.
** Again, my local Costco does not carry fresh ginger. If you want to stay true to The Costco Diet, use 1 tsp of dried powdered ginger.

[Wholesale Wholesome] Coconut Strawberry Chia Pudding

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I wanted to share a recipe that was a big hit in my house recently: Chia pudding.
It was cheap, quick and easy to throw together & everyone (from 1 years old to 72 years old) loved it.

I am quite late in jumping on the chia pudding bandwagon since I am hesitant to jump on any food bandwagon. They usually over promise and under deliver. But boy am I glad I gave this recipe a try!

This recipe is part of my Wholesale Wholesome recipes. Although I love shopping at the local food market (lucky for me this is The Atwater Market), I don't always have time. A large wholesale store is literally minutes down the street and that is where we tend to stock up on the basics. It can be hard to know what to do with food in bulk, so Wholesale Wholesome was designed to help you out!

Coconut Strawberry Chia Pudding
Makes 6 servings
Ingredients
1 cup coconut milk
1 cup plain yogurt
2 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
1/4 cup chia seeds
12 strawberries, cleaned and sliced (or any sliced fruit)
1/4 cup sliced almonds, toasted
1/4 cup coconut, toasted

1. In a medium bowl, whisk together the first 6 ingredients.
2. Let sit in the fridge for at least 30 minutes and up to one day.
3. Before serving, stir up to evenly distribute the chia seeds.
4. Divide into bowls and top with the berries, nuts and coconut.

Easy Tomato Tart

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All you need is 10 minutes to spare, and you too can prepare this gorgeous dish!

You likely have all the ingredients you need already in your fridge which can make this a quick dish easily thrown together. I like to keep a roll of puff pastry in my freezer just for occasions like this. However, I suppose you could use a number of other options as a base for this tart- pizza dough or a pie shell rolled out (although it would be a more crunchy/hard version).

This version was inspired by the Food Network's recent recipe Tomato, bacon & Gruyere tart. However, there are tons of variations you can find, such as puff pastry  heirloom tomato tart.

Ingredients

1 sheet of puff pastry, defrosted

1.5 oz Gruyere, shredded (I used a micro-plane to get a small, fine grate)

3 oz blue cheese (I used Benedictine, a creamy, mild blue), crumbled

4 Roma tomatoes, thinly sliced

2 slices of bacon, cooked and chopped (throw the slices into a microwave between a few layers of paper towel. Cook for 2-3 minutes or until somewhat crispy). 

1 egg

Dressing for tomatoes

1 tbsp olive oil

Pinch of salt and pepper

1/2 tsp fennel seeds

1 tsp dry basil

2 large cloves of garlic, chopped

1. Preheat the oven on at 350oF.

2. Mix up all the ingredients for the tomato dressing in a large bowl. Add the sliced tomatoes and toss to coat. 

2. Line a baking sheet with parchment paper and place the tossed tomatoes on the baking paper. Spread them out to make one layer of tomatoes and bake for 30 minutes. This step dries out the tomatoes a bit and allows them to get a bit sweeter. You could leave out this step if you prefer fresh tomatoes or don't have the time. Once done cooking the tomatoes, turn the oven up to 400oF. 

3. Roll out the defrosted puff pastry slightly on a lightly floured piece of parchment paper. 

4. Top with both cheeses, bacon and tomatoes. If you want to make the dish look a bit fancy, you can leave a 2 inch border on the long sides of the pastry. If you are aiming to feed more people, feel free to put the food to the edge of the pastry. 

5. If you've left a border around the pastry, fold it over the food and cut vents in the pastry. Pinch to seal. Beat the egg with 1 tsp of water then brush this over pastry. 

6. If you have already dried out the tomatoes, bake for about 20 min. If not, you may want to cook it for slightly longer, around 30min. The dish is ready with the crush is a nice golden brown. 

Note: you can use any cheese you like. I happen to have small bits of blue and gruyere leftover (lucky me!). I think an aged cheddar or even fresh mozzarella would be a great option too. 

I like to use recipes as inspiration or as jumping off points for my own version (usually to accommodate what I have already in the fridge). I'd love to hear what you have to say!

Does this recipe inspire YOU? 

what would you add or change about it?

Larb- Thai chicken salad

Imagine the tang of lime and lemon lingering with fresh flavors of basil and coriander and the heat of ginger and garlic.
Is your mouth watering yet?

Although the name of this dish- larb- leaves much to be desired, it could not be more jammed packed with flavor.

Larb has roots in Thai cooking but is easy to reproduce in North America. It is quick to make and can be served at room temperature - perfect for summer!

Here is my version of chicken larb.

Chicken Larb
Makes 4 servings

1 tbsp sesame oil
1 small red onion, minced
2 green onions, sliced
2 clove garlic, minced
1 inch piece of fresh ginger, minced (or 1 tsp dry)
1 (4-inch) piece lemongrass, minced (about 1/4 cup)
1 Thai chile or 1 serrano chile, stemmed and thinly sliced (optional)
~600g of ground chicken (or turkey, or pork, or tofu)
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh coriander leaves, chopped
3 tbsp fresh chives, minced
Dressing
1/4 cup lime juice
juice of 1 lemon
1 tbsp fish sauce
1 tbsp honey or sugar

2 cups sticky rice, prepared
20-30 leaves of lettuce like Boston or Romaine

-Heat the oil over medium heat and soften the onions, ginger, chile, lemongrass and garlic (about 5 min)

-Add the ground meat and cook until done. Season with salt and pepper. Take off the heat.

-Mix together the ingredients for the dressing. Pour over the meat. Add in all the herbs and toss to mix.
-serve with sticky rice and lettuce cups. You can use Boston lettuce, romaine or even iceburg. Use the lettuce as a vehicle for rice and chicken.

Note: to be honest, I don't love spicy food, so I leave out the chile. Also, I rarely have lemongrass in the house so I substitute for lemon thyme, lemon zest or sometimes nothing at all. Lastly, I use what herbs I have on hand- so sometimes I have them all and other times I have only a few mentioned.

P.S. Don't be scared of fish sauce! It is super cheap to buy and adds a ton of flavor that is not too fishy.

[Wholesale Wholesome] Delicious barley risotto with asparagus and mushrooms

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Looking for a little change in the rice department? Barley is a great way to expand your recipe repertoire because it cooks up to be gelatinous, nutty and delicious. It has a lower glycemic index than rice, contains more fibre and can be just as quick to whip up. In fact, with this recipe you don't have to stand over the risotto stirring it constantly! You can let it cook up with less hassle.

Also, this recipe is made from ingredients found at my local wholesale store (ie. Costco). Although I love shopping at the local fresh produce markets, sometimes I have to rely on the closest grocery store- which for me is Costco.

Barley Risotto with asparagus and mushrooms. 
Makes 4 large servings

Ingredients
1 1/4 cup Barley, dry
1/2 cup white wine
1/2 clove of garlic, minced
1.5 lbs Asparagus, chopped into 1 inch pieces
1 med onion, chopped finely
1/4 tsp pepper
1 tbsp olive oil
1 cup Mushrooms, sliced
1 tsp lemon zest, grated
1/2 chicken bouillon cube
1/3 cup grated parmesan cheese

Directions
1. Blanch the asparagus for 2-3 min then cool.
2. Cook the onion, salt, pepper in the oil over medium heat for 5-7 min.
3. Add barley, stir and toast for 1 min.
4. Add in the wine and boil for 1 min.
5. Add in 4 cups of water and the 1/2 cube of chicken bouillon. Bring to a boil then cover, turn down the heat and let simmer for 35 minutes.
6. Add in the garlic and mushrooms and let cook for 10 min.
7. Add in the asparagus spears and let cook for another 10 min.
8. Take off the heat, Stir in the lemon zest and cheese then serve.

Notes: in my rush to cook this delicious dish, I ended up putting the asparagus and mushrooms in at the same time- but it turned out just fine. Also, I made a no-cheese version for my sister who has a dairy allergy and it actually tasted great!

[Wholesale Wholesome] Easy peasy Dahl Soup

Yum



Legumes (or beans as they are usually called) aren't the most popular ingredient in most canadian homes. Despite being high in protein and fibre and low in fat- they often need a little help in the flavor department to be a great substitute for meat. This recipe is a great introduction to lentils since it is tasty and super easy. Also- as a bonus- lentils are easier to digest than larger beans (like chickpeas) so you can expect fewer "side effects" from enjoying this recipe even if you aren't a bean aficionado.

This recipe is part of my Wholesale Wholesome recipes because all the ingredients were found at my local wholesale store (i.e. Costco).

Dahl Soup
Makes 4-6 servings
Ingredients
1 tbsp oil (olive or canola)
1 onion, chopped
2-3 cloves of garlic, minced
2 tbsp of your favourite curry powder
juice of 1 lemon
1 can of lentils (~18oz)

Directions
1. Saute the onion and garlic in the oil until they are browned, about 10min.
2. Add in the curry powder and toast for 1 min.
3. Add lemon juice and lentils.
4. Add enough water to cover the mixture as well as salt and pepper to taste.
5. Let simmer for 20 - 30 min, until the lentils are softened then enjoy!

Note: add touch of coconut milk to make this dish a bit more creamy. Also, you can blend it up if you are in the mood for a more smooth consistency.

No fry, easy, crispy chicken recipe

It is rare that I post recipes as blogs but when I find a tasty, quick & easy recipe, sometimes you just have to share it!
We have been cooking a lot more chicken in our house lately and although BBQ chicken is delicious, it is nice to expand our horizons once in awhile. We were in the mood for a baked version of fried chicken. Here is a quick recipe (it took a total of 35 minutes to make but only 10 minutes of prep with 25min of cooking) that contains ingredients we already had in our pantry!

1 tbsp grainy mustard
2 tsp curry powder
1 tsp coriander powder
2 eggs
1 tsp salt

2 cups panko
1/2 tsp curry powder

10 small chicken thighs, boneless

1. Preheat the oven to 400oF.
2. Put a rack on a baking sheet and spray with cooking oil spray.
3. Mix together the first 5 ingredients in a shallow bowl.
4. In another shallow bowl, mix the panko and 1/2 tsp curry powder.
5. Dredge the chicken through the wet mix then coat in panko mixture.
6. Place the coated chicken onto the sprayed rack. Spray with cooking spray.
7. Place in oven for about 20-25 minutes or until the chicken reaches 77oC or 170oF.
8. Serve with a ketchup curry dip: mix 3/4 cup ketchup with the juice of 1 lime and 1/2 tsp of curry powder.

The curry flavor was not overwhelming and the chicken thighs were juicy and tender. The panko stuck well to the chicken and the poultry did not even need to be cut since the thighs were already in small pieces.

Bon appetit!