Clementine & Turmeric Smoothie

I know sounds a little weird right? Wrong it is sooo good! You have to try it! I found the recipe in Canadian Living magazine and since their recipes are always good we had to try it. 


Such a pretty colour.

Simply put into nutribullet or other blender, 1 frozen banana, 2 peeled segmented clementines, 1/4 cup frozen cranberries, 1 cup of plain Balkan (I used Greek, that is all I had), 2tbsp honey and 1/4 tsp turmeric and blend.


Instagram & Falafel Veggie Burgers

First of all, before I forget, we are now on Instagram! I have wanted to do that for a very long time and today I did it! We are @ cookswithevie.

I have so many posts to finish! I hope I can get time to post them soon. 

We made these “burgers”, next time I want to try these on pita with tahini and hummus. I wasn’t prepared this time and just used the buns we had. 

This recipe is so easy. 

1/3 cup large flake oats

1cup chickpeas (I used canned, drained)

1cup lentils (I used canned, drained)

3 garlic cloves, minced 

2 green onions, chopped

1 egg

2tsp chili powder 

1tsp oregano

 1/4tsp salt

1/2 English cucumber, finely diced

1/2 cup chopped fresh parsley 

Whirl oats in food processor until ground. Add in chickpeas, garlic, onion, egg, chili powder, oregano and salt. 

Process scraping down sides as needed until smooth. 

Place this mixture in a bowl and stir in lentils, cucumber and parsley. 

Shape into 4 patties.  

Cook patties in a lightly greased pan until golden on each side. 



We served on buns drizzled with tahini. And added whatever each person felt like adding. 

We also served with these baked sweet potato fries with curry lime dip.

 That super simple recipe will follow tomorrow.

Stewed Chickpeas with Tomatoes and Feta

I received a blog post in my inbox from Alexandra for this chickpea stewy dish and decided to try it because 1) Evie loves chickpeas 2) had a bowl full of cherry tomatoes from our garden and 3) needed a vegetarian meal. Perfect right? 

Before I forget here is the link to the recipe on Alexandra’s website,  https://www.alexandracooks.com/2016/08/30/stewy-chickpeas-tomatoes-feta/

First of all you need to sweat some garlic in olive oil, you do this slowly on low heat, I probably used 4-5 cloves sliced and roughly chopped. Just let the garlic cook down until soft. Then I stirred in 2 cans of chickpeas, probably about 4 cups.

Then I roughly chopped 3 regular medium sized tomatoes and about 2-3 cups halved cherry/grape tomatoes. 

Throw all of the tomatoes into the chickpeas. Stir. Then I added about 1/2-3/4 of a bottle of capers. And a large splash of balsamic vinegar. Turn up the heat to medium to get simmering and the tomatoes will start to release their juices. I sprinkled with little salt and black pepper. Once it is simmering and nice and stewy throw in a large handful or two of chopped fresh basil. 



When Evie walked into the kitchen she promptly stated that isn’t stew there is no broth, that is not enough broth. Right away she decided it was not going to be good. Until she tried then she gave me that look that says oh, actually I do like it.

Toast some crusty bread or baguette in a hot pan with olive oil to serve with the chickpeas.



Top chickpeas with crumbled feta and serve with toasted bread. It was delicious!

Mashed Potato with Kale

This side dish to delicious.  Even if you don’t like kale just try it once I guarantee you will like it here.  I know at least two people that do not like kale, don’t eat kale, but love this. I didn’t get a picture of it plated because I took this to a friends house for dinner.

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This is not a low cal recipe.  It is a hearty stick to your ribs winter dish. We only make it about twice in a year for a treat, though it is so good I could eat it every week.

You will need:

about 2 lbs potatoes

1 bunch kale

3tbsp butter

2 cups finely diced onion or leeks thinly sliced (I use Vidalia sweet onion or leeks)

1/2  to 1 cup half-&-half (10% cream) (start out with 1/2 cup  and add more as needed)

1/2 to 1 cup milk (start out with 1/2 cup and add more as needed)

1/2 to 1 cup grated while medium or old cheddar, you want flavour here ( I use Balderson’s)

Boil potatoes in slightly salted water until soft and then drain. once drained well, mash.

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While the potatoes are cooking boil another large pot of water and cook the kale for about 5 minutes.  It doesn’t get fully cooked at this stage as it will get finished in the oven later. One it is cool enough to handle chop it finely, just run the knife through it several times, it doesn’t have to be pretty.

In another small pot melt butter and cook onions with a sprinkle of salt until they are very soft and translucent.

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Mix cooked onion mixture into the mashed potato.  Add cooked chopped kale, cream and milk (be slow with adding the milk & cream so you don’t make it to runny.  It should be very creamy but not watery.  I add 1/2 of cup of each at first and add more as required to get the consistency as I want it.  How much you add will depend on the potatoes you use and the moisture content.  Mash all together, add salt to taste.  I usually toss in 1/4-1/2 cup of grated cheese and mix it through as well, for extra cheesy flavour.

Place mashed mixture in baking dish or casserole dish and sprinkle top with grated cheese and bake at 350F until cheese is melted and top is lightly browned, about 20-30 minutes.

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Cheesy warm creamy mashed potato flecked with little bits of green.  Delicious!

 

Adapted from: The Green Door Restaurant Vegetarian Cookbook.

 

 

Chatelaine Sauce…tastes kind of familiar

I was doing a little downsizing of a pile of magazines that I have been keeping for recipes recently and came across this recipe in a old issue of Chatelaine magazine.  It is a burger sauce that reminded me of another burger sauce that I have had before.  This one is great because I had all the ingredients on hand and it only made about 1/2 cup so enough for a few burgers.

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The note on the recipe also pointed out that it is vegetarian and gluten free!  I will have to try this on veggie burgers as well.

You will need:

1/2 cup mayonnaise

2 tsp prepared relish

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp white vinegar

1/4 tsp garlic powder

Simply whisk altogether in a bowl until combined.  I tasted it and decided toad a little more relish and vinegar, as I am not fond of mayonnaise I wanted to taste the other flavours more.  Refrigerate until ready to use.

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We enjoyed it and I will definitely make it again.  Sorry no great burger photos this was a weeknight meal and the burgers were really simple, so the sauce helped dress them up and add more flavour!

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Chickpea Quinoa Chili

This was my mother’s day dinner, prepared almost entirely by Evie (her dad had to help with cooking the quinoa).  Someone gave me this recipe and they got it online, I don’t know where it came from so I cannot back to them directly.  This is a great recipe, it is very tasty, fast and nutritious.  It also reheats well and can be frozen. IMG_3571

Here is the recipe, I hope you can read it.

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1 can each of chickpeas and white kidney beans (you can use the red ones)

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Stir in a large can of chopped tomatoes

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Stir to combine

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This is the chili spice packet that we used.  You can use your favourite.

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Stir in chili spice mix package

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Stir and add in the cooked quinoa

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Stir together and heat through

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I like it best topped with a dollop of sour cream, a sprinkling of cheddar and some torn cilantro leaves.IMG_3571

Lazy Lasagna

This is a very easy fast weeknight meal.  We haven’t made it for a long time because one day Evie declared that she wanted anything for supper except lazy lasagna because she hated it.  We haven’t made it in about a year and she agreed to try it again.  She is ok with it again now, kids, their tastes change so often.  Last week this was our meat free meal.

Place 2 cup tomato sauce in a saucepan, add 1&1/2 cups shredded mozzarella and 1 cup cottage cheese

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Stir to combine, heating over low just to warm the sauce

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Cook about 3 cups of egg noodles according to package directions and place in a large casserole dish

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Pour over the sauce and stir all together

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I usually top with 2-3 tbsp grated parmesan

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Pop it in the oven and bake at 375F for 20 minutes until bubbling.

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Serve with warm garlic bread

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NOTE: another use for the roasted garlic from my hummus post is garlic bread, mash a few cloves into some butter and spread on some loaf and bake until butter is melted and bubbling.