mmmMonday :: Taco Salad

I'm all about the layered salads. There's something about hiding certain ingredients below all the fresh veggies that just makes it so much more exciting to eat. This specific salad is one I ate on repeat during the weeks leading up to our wedding last summer. It has the perfect combination of protein, legumes and fresh veg to keep you healthy, stuffed and satisfied.

MEAT

Although incredibly less photogenic than the other ingredients, the salad just isn't the same without it. We make our own taco-esq spice using powdered chilli, cumin, salt, oregano and chilli flakes. We usually we this as our base and then edit depending on which ingredients we forgot to restock.

To prepare ground beef [we usually use a 1/2 pound for 3 - 4 salads], begin by sauteing diced onions. Add ground beef, taco spice and 1/4 water. Mix together and let beef brown until cooked. Set aside. 

GUACAMOLE

I'm a sucker for a fresh guacamole, especially if I'm going to skip cheese and sour cream. All the ingredients in my guacamole are roughly the same as what I put in my fresh salsa, minus the avocado and times a bunch more tomatoes.

1 avocado 

2 Tbsp diced tomatoes

2 Tbsp diced green peppers

2 Tbsp diced onions

1 clove garlic

1/4 lime

1 Tbsp chopped cilantro

1 tsp chilli flakes

dash of salt and pepper

Mash avocado. Add the rest. Stir. All done!

Whether you're using dried or canned, black beans [or turtle beans] really round out the dish. Once ready, heat a pan with 1 tablespoon oil. Add diced onions and saute. Once softened, add black beans and cook until warm.

Now for the layering. Add black beans to the bottom, top with cooked taco meat and mounds of fresh veggies on top. Finish the dish with a spoon full of salsa and guacamole on top and enjoy! 

mmmMonday: Mushroom soup

I must admit that this was the first mushroom soup I've ever made and therefore do not have much to compare it to. Even still, I have a feeling this one's a keeper. The ingredients remind of a symphony; a perfect medley, each part in its rightful place adding to the overall experience. Didn't you know? I take soup seriously.

INGREDIENTS:

	1 pound mixed mushrooms		.25 cups cognac
	1 pound cremini mushrooms		3 tablespoons olive oil
	.5 cups minced shallots		4 cups chicken [or veg] stock
	6 sprigs thyme		.25 cups whipping cream
	1 sprig rosemary		.25 cups chopped chives

Begin by de-stemming the mushrooms, setting the caps to the side. Roughly chop the stems and put them to simmer in the chicken broth for about an hour.

While your broth simmers, chop the mushroom caps into about 1/2" slices. Honestly, I found this to be a little thick which added to the cook time, so I may chop them smaller next time.

Heat the oil in a large skillet and saute the shallots until they're transparent. Add the herbs and some salt and pepper.

Add the mushrooms to the shallots and herbs. Turn the heat down to low allowing the mushrooms to gently cook until the liquid is released and then reabsorbed. About 15 minutes.

Turn the heat up once the mushrooms have softened and add the cognac. I didn't flame it because I'm a klutz and cannot be trusted near an open flame, however feel free to give it a try if you're more trustworthy.

Lower the heat slightly and allow the mushroom mixture to cook until the liquid has reduced further and the mushrooms are golden around the edges. 

Strain the mushroom stems from the broth and add the mushroom cap mixture heating gently. Add cream and chives to the soup and stir. Serve right away, or save for lunch the next day. 

original recipe

mmmMonday: Mini Pies!

Cooking during the week can be a daunting task so any weekend recipes that leave a little extra for lunches are always welcome in our house. The mini pie maker we received as a wedding gift definitely lends its hand in making weekday-friendly dishes. In all honesty, between the filling and the pie dough we could probably just make one large pie but these babies freeze way better plus where's the fun in that!? 

The choice of filling for our mini pies was born from what was available in our fridge. Initially, out recipe called for spinach as the leafy green however we had kale lying around so we threw that in too.

INGREDIENTS

1/2 cup pancetta

1/2 cup feta cheese
1 small onion, diced
1 clove of garlic, diced

1 tablespoon olive oil

1/2 teaspoon nutmeg

Dash of salt and pepper

Pie dough

Begin by lightly frying the diced onions and garlic in olive oil until they are transparent. While they are on the stove, wash, slice and blanch the kale. Add the kale to the onions once drained. In a separate pan lightly sear the pancetta. 

Once the pancetta is seared, mix the kale, spinach, onions, pancetta and feta together and set aside.

Roll out the dough on a floured surface until it's about half a centimetre thick. Here's where it gets appliance-specific. BUT if you don't have a mini pie making appliance this is the spot where you can switch to making a big pie, or use little pie tins.

If using the pie maker, use your little pie maker cutter tool [I'm pretty technical] the dough... 

...and put it in the pie maker. I used the pusher tool to try and set them. The dough just stuck to it and came back up - it as frustrating. So I stopped and started using my fingers. I only burned myself a little.

Place the kale mixture in each pie cup, filling it just to the ledge or a bit below [I didn't listen to my own advice]. Then shut the top, lock it and let it cook for 10 minutes. Sha-bam! mini pies. I'm honestly not completely convinced this appliance is at all necessary, and by that I mean, this appliance is most definitely not necessary. BUT I do love the novelty of it all so A+ to Breville and my delicious lunch!

mmmMonday: CPK Greek Salad

Lately, all I've been able to think about is the leafy stuff. Christmas is far enough gone that I have kicked my need for a diet of breads, cheeses and sweets, sending me on the hunt for all things healthy. 

Under regular circumstances I would be wary to suggest a dish inspired by the cpk as being healthy. I have only eaten there once but I got the feeling this wasn't their forte. But as everyone knows, it's all about modesty. ...modesty and feigning ignorance about the differences between sour cream and restaurant sour cream.

This salad is all about layers. Begin by chopping your fresh veggies into modest chunks and combine in a bowl.

fresh INGREDIENTS

2 cups chopped lettuce

1 tomato

1/2 green pepper

1/2 cucumber

1/4 red onion

2 stalks green onion

*makes two salads

Next, mix the lemon, olive oil, pepper and oregano and immediately drizzle onto the chopped veggies. Set aside to chill. 

dressing INGREDIENTS

1.5 Tablespoons Olive Oil

1 Tablespoon lemon juice

1/2 teaspoon dried oregano

dash of salt and pepper

Put your sundried tomatoes to blanch and then cut into thin strips. Chop up the olives. Set both aside.

fun INGREDIENTS

6 kalamata olives

4 or 5 sundried tomatoes

4 Tablespoons hummus

2 Tablespoon tzatziki 

Spread two tablespoons of hummus on each plate - if you're dangerous, spread more! If you're allergic to chickpeas - skip it. ...unless of course you're allergic to chick peas and dangerous. If that's the case, you know what to do.

Layer a cup or two of the fresh salad mixture onto the hummus. Since I'm part rabbit I tend to be very generous and end up with a  heaping pile. 

Sprinkle the chopped olives and sundried tomatoes overtop your veggie mound.

Finish it all off by drizzling / tossing a little less than a tablespoon of tzatziki over it all. Serve with pita, and/or souvlaki skewers.

mmmMonday: Foie Gras Poutine

Simple, decadent and your fastest path to a heart-attack; this meal is definitely not to be eaten on repeat. Especially not twice in one day ...I can speak from experience, your taste buds may be singing but your heart will feel greasy. Luckily for my heart, mind and soul, the foie gras is gone and I'm back on the veggies.

Initially, we were going to do a foie gras demi-glaze as the gravy. That is until we researched what was involved in a demi-glaze and, as it was the holidays, apathy and laziness won out. We went a different, slightly more low-rent, but delicious none-the-less route involving poutine gravy mix and pre-made fries. If we do ever get the itch for foie gras poutine again, I'll go for the homemade fries and beef gravy and let you know how they compare.

Begin by throwing your fries in the oven and heating your gravy [homemade or borrowed] on the stove. You will be aiming for two-third cups of gravy. 

Mix two eggs yolks, two tablespoons whipping cream and a quarter cup foie gras in a blender. Pulse until combined.

Once the foie gras mixture has been combined, add it to the prepared gravy and mix. Keep it heating while you prepare the cheese and fries.

Chop up your parsley and break down the cheese curds [if they're in large chunks]. 

Pile your fries into a plate [or plate bowl if you're serious] and toss a hand full of cheese curds on top. Pour the foie gras - gravy mixture over top to your hearts desire. Sprinkle parsley over it all. Go ahead. It's green. It'll make you feel like you're making good decisions. and voila! You are ready to enjoy! 

I'd be lying if I said I didn't feel like Kanye West or MIA as I savoured each delicious bite of my unnecessarily rich poutine. Next up on the decadent to-do list - homemade truffle fries.

mmmMonday: Creamy Vegan Parsnip Soup

With winter settling in my thoughts have turned to soups, stews and all kinds of baked goods. Tracking down new amazing soup recipes is one of my favourite parts of winter! I used to stick to the classics - leek, broccoli or asparagus - but this year I'm using my old friend, food52 to keep things interesting. What I love the most about this site is all I've got to do is search my main ingredients and BAM! inspiration.

This particular recipe, Creamy Vegan Parsnip Soup, was beyond easy and needed next to no ingredients - perfect answer to a nutty week with zero time for groceries. PLUS it was vegan, so I got to feel super healthy and all kinds of fancy. 

INGREDIENTS

	3 small parsnips, chopped		1 cup white beans
	1 white onion		1t caraway seeds
	1t olive oil		1t mustard seeds

2cups vegetable stock

Heat the oil in a nice, big pot. Add the onion, caraway and mustard seeds. You may have noticed I used a full onion.. it wasn't a cooking decision but rather a lack of attention to detail during my first read of the recipe. It tasted fine; go with your gut. Add the stock once the onions have browned, followed by the beans and parsnips once the broth has warmed.

Bring it to a boil and then turned it down to simmer for about 20 minutes. Once the parsnips have softened blend the soup and add salt and pepper to taste. If you find it too thick, just add a little extra water until you find the right consistency.

Super easy & super delicious. Seriously perfect for busy week!