Breaking Down the Board - Savory Noms

Since things are a little slow moving on the home front, I've decided to start a new series around here. It's called "Breaking Down the Board". How often, when you follow someone on Pinterest, do you actually take the time to search through all of their boards? I don't know about you, but most of my Pins come from my main feed of people I follow or the "Everything" filter that I so often search. It's very rare that I actually go to a particular person that I follow to filter through their boards to find things that inspire me. That's what "Breaking Down the Board" will be all about - me going through some of my boards to share with you some of my favourite pins, whether it's recipes I've tried and loved, or rooms that inspire me for different reasons, I want to share with you what I've been pinning and loving.

I'm starting off this series with my "Savory Noms" board - a board devoted to Pins of savoury food and meal ideas. Since becoming a full time Mom, I've really taken on most of the cooking duties in the house, so I'm always searching for new, and usually healthy meal options. This board has recently come in handy and I've tried out quite a few of these recipes and recommend them to you as well, especially if you are looking to switch up some of your regular "go to" recipes. Here are some of my favourites

Quinoa & Tofu Salad

Just the other week, Halle and I went to a friend's place for lunch and a play date. My friend had whipped up some pasta for the girls and a delicious tofu quinoa salad for us. It was the perfect healthy lunch, and filled us up nicely. I knew it was something I'd love to add into the rotation for us at home, especially since we try to incorporate some meat free options into our meal plans. So, last week I pulled up this recipe on Pinterest, and made this salad for dinner - only the tofu wasn't smoked, and I used a large tomato diced instead of cherry tomatoes and red pepper instead of yellow pepper. It was a winner for sure! I even whipped some up without the tofu on Monday as a side to dinner, and it was delicious! If you're looking for something instead of pasta or potato salad this summer, I say go for this one!

Cauliflower Mash

I wasn't too sure how this would taste, and unfortunately my first attempt at making it didn't turn out the best. I learned quickly that you REALLY need to let it boil for quite a long time. Once I got it right though, it was obvious that Cauliflower Mash is a pretty great sub for those empty carb heavy regular mashed potatoes. I love making this to go alongside chicken or pork chops these days, and I'm even thinking they would be a great addition to a holiday meal!

Veggie Nuggets

This is the recipe that got me hooked on Weelicious (I've since bought the cookbook and totally recommend it). These nuggets take some time to make but are so worth it, especially since you can freeze some for later meals. It's such a fun way to incorporate veggies into your kids meals, and I honestly think these would be the best thing ever for expecting Mom's to whip up and freeze if they have little one's running around - no worry meals for when the new baby arrives! OH... and B and I love them too - it's a huge win!

No Butter Chicken

For B's birthday in February he asked if I could make him Butter Chicken for dinner. I wanted to oblige but was feeling worried about all those fatty ingredients in it, so I started searching for a healthier way to make it. This recipe turned out to be the perfect compromise and the birthday boy was really pleased with his special meal. The secret to it? Low fat plain yogurt! 

Cheddar Jalapeño Chicken Burgers with Guacamole

When I spotted this pin, I knew we'd have to give it a try for the summer (I love burgers, but with cardiovascular disease running in my family, I try to refrain from red meat as much as possible). To make this we visited our local farm market and picked up everything we needed, and then when we made the burgers we just left the jalapeño out of Halle's burger! What a delicious Friday night meal in the summer! 

Little Quinoa Patties

I actually first discovered this recipe back in the winter in Edible Vancouver (a publication I pick up at local farm and organic markets). They taste delicious, but I had a really difficult time getting them to the right consistency to stick together well for cooking. Also, I cut the recipe in half and it still made way too many for just us (Halle isn't really up for enjoying quinoa yet - no matter how I cook it). I think next time I'll make a 1/4 of the recipe!

Zucchini Fritters with Chilli Lime Mayo

Saved the least healthy for last! We usually stay away from fried foods (again... cardiovascular disease), but these were worth the treat. They were pretty easy to make, but you need to make sure the oil is at the right heat, or else the outsides will overcook and the inside will still be gooey! Even Halle had a few bites of them dipped into the mayo (we went light on the chilli powder in it. This one obviously won't make it into our regular rotation, but I'm sure we'll enjoy them again... one day!

So what recipes have you come across on Pinterest and loved recently? Anything you think we should try (Halle LOVES fish and asks for it for lunch, dinner and sometimes even breakfast!)

Cookin' it in the Kitchen with B

At least every other week Kerry and I try to eat a vegetarian meal mainly to change up the menu but it's an added bonus that it's also a healthy choice.


It's been rare to find a vegitarian recipe for me that not only tastes good but is also filling. Well I stumbled upon this recipe through cookinglight.com and it instantly became one of our favorites.

Chipotle Bean Burritos


Ingredients
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder (I sub'd in homemade chili sauce)
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.


Nutritional Information
Calories:361
Fat:10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:16.8g
Carbohydrate:52.2g
Fiber:11.4g
Cholesterol:19mg
Iron:3.3mg
Sodium:735mg
Calcium:395mg


We also omitted the sour cream and the recipe was still delicious.

It's a great recipe if you're looking for something quick and tasty... and it IS pregnant lady approved!

Cookin' it in the Kitchen with B

After Kerry's post last month about our little Christmas feast with her family, there were a couple of requests for the lasagna recipe with bechamel sauce. We figured... our readers want it, our readers are gettin' it!

The whole idea to this dinner party, was to keep it informal so that people could serve themselves. I came up with the idea of lasagna and I didnt want to just use a canned sauce and generic recipe (that would have been too easy since I was also in the middle of laying the tile and grouting the front entrance). I found my favuorite italian chef's recipe on foodnetwork.com and decided to run with it. 


First I started off with her recipe for a basic marinara sauce....


1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves


In a large pot, heat the oil medium-high until it just starts to smoke. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. In the mean time you should be able to grout and rinse 75 sqare feet of tile...Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.


Once the sauce was made and the front entrance tile was drying I started putting together the rest of the lasagna. I began with the bechamel sauce;


5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups of the marinara sauce
Season with Salt and pepper

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

While the sauce was cooling, I moved onto the tasty cheesy, meaty pasta dish itself.1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan


Directions
Preheat oven to 375 degrees F.
 In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.


In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.


Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.


Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.


I made two trays with this recipe and put one in the freezer for a later date. The one lasagna served 8 adults along with the two rotisserie chickens we also made.

It was most definitely a hit among our guests, and a recipe we would no doubt use again. What's your favourite go-to recipe when hosting an informal dinner party with family and friends? We're always open to trying new ones!

Cookin' it in the Kitchen with B

One food that I have managed to break free from is ground beef as an ingredient in my cooking. From chili to burgers I usually substitute ground turkey or ground chicken as a healthier option into my recipes. In the next recipe homerun I hit a new favorite of Kerry's with Buffalo chicken meatloaf.

This recipe is fast, easy and hearty on a cold night where you want some comfort food without the guilt. This recipe originated from the Biggest Loser Cookbook via a few different websites I found with the same recipe.

Buffalo Chicken Meatloaf

Source

Ingredients:

Olive oil spray
2/3 cup old fashioned oats
1/2 cup fat free milk
1/3 cup hot sauce, plus more to sprinkle on top
1 lb extra-lean ground chicken breast
1/4 cup finely chopped celery
1/4 cup shredded carrot
1/4 cup finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 teaspoon salt
1/2 cup crumbled reduced fat blue cheese(I omitted this from my recipe)

Directions:

Preheat oven to 350F. Lightly mist a nonstick loaf pan with olive oil spray.

Combine oats and milk in a medium size mixing bowl. Mix well. Let stand for 3 minutes or until oats are softened. Stir in the hot sauce until well mixed. Add chicken, celery, carrots, onion, egg whites, and salt. The best way to mix this is to roll up your sleeves and have at it. Add blue cheese and gently mix.(optional)

Transfer mixture to pan and spread so that top is flat. If you're like me and like it hot, then splash on some more hot sauce (Frank's is my personal favorite) and spread evenly. Bake 35 to 40 mins or until chicken is no longer pink. Makes 4 servings.

With the leftovers, you can grill a slice up the next day and make a quick meatloaf sandwhich for lunch...MmmmMmmm.

Cookin' it in the Kitchen with B

As the head chef in our kitchen (and Kerry as my sous chef and beautiful baker) we find it a challenge to come up with new and exciting ideas every night for dinner. I must admit that far too often we settle for just some sort of meat and veggies type dinner just to satisfy hunger. However I also manage to come up with some pretty spectacular dishes from time to time (if I do say so myself). Being the first one through the door at night, and the one who actually enjoys cooking, I tend to be the pointman for dinner.


I'd like to share with you some of the hits and misses we enjoy in this new segment called Cookin' it in the Kitchen with B! (and Kerry too... sometimes)


Kerry's biggest gripe with cooking is that she needs a recipe to follow in order to produce something decent. She does a wonderful job putting together some of my favorite dishes to remind me of home (crab cakes and clam chowdah anyone?). Recipes for baking usually have to be followed pretty closely which is why she tends to stick to what she knows best, producing delicious treats.

I always think that a recipe is merely a suggestion for how something should be prepared and as long as you know the basics of cooking, the directions can be altered as much or as little as desired. This theory of mine obviously doesn't work on cupcakes unless you like when they look more like pancakes. So I try and keep my improvisation to the main courses and side dishes.


It does work on some of my specialties which include many different varieties of stir-frys and casseroles. To start this series off, I want to share our newest love; 'Sweet Potato Shepherds Pie'

Source

For the base:
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
4 sage leaves, chopped - I don't currently have any so I left it out
1-2 teaspoon curry powder
1/2 cup milk - Changed to 1% from Buttermilk to keep it healthier
1 tablespoon flour
1 1/2 lbs ground turkey
1 cup frozen peas


The topping:
2 lbs sweet potatoes, peeled and diced
1 tsp honey (substituted light honey and lowered it from TBSP to TSP)
1/2 cup milk (again changed from buttermilk)
1 tablespoon Becel (changed from butter)
1/4 teaspoon cinnamon
salt and pepper to taste


Directions:
Heat oven to 350*
Boil the Potatos, mash, add honey/milk/margarin/cinnamon/S&P
Saute the garlic/onions and turkey just until done
Add curry, salt, pepper, sage, sprinkle flour over turkey mix and pour in the milk.
Add the peas and place it in a greased casserole pan (8x8 or similar)
Bake for 15-20mins until the topping is slightly browned
Notes:
If you're not a big curry fan you can always substitute it for something like cajun seasoning or maybe some Mrs. Dash. Maybe make it a lemmon pepper turkey or anything in your sprice rack really.
This meal shouldn't take more than 20mins to put together, cut the sweet potatoes into small pieces prior to boiling to expedite the process.


Keep an eye out for more deliciousness in the near future!