by Julianne De Witt | Apr 5, 2022 | Sides
Garlicky, crispy parmesan potatoes are so easy to make in the air fryer. To keep this recipe really quick and easy, I use garlic powder but sub in fresh minced garlic if you prefer. This recipe will be on your table in 30 minutes or less.
- 2 lbs baby red potatoes
- 3 tbsp olive oil
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp oregano
- Black pepper to taste
- 3 tbsp grated parmesan
- 3 tbsp chopped fresh parsley
Preheat air fryer to 400 degrees F. In a large bowl add oil, onion salt, garlic powder and oregano. Slice potatoes in half and add to bowl. Toss to coat potatoes in spice mixture.
Place potatoes in air fryer basket and cook for 10 minutes. Remove basket, shake potatoes and cook for an additional 10-15 minutes until browned and cooked through.
Before serving, season potatoes with pepper and top with grated and parsley. Yum!
by Julianne De Witt | Mar 10, 2022 | Mains, Soups & Stews
There’s no greater comfort food than a big, hearty stew. Topped with flaky, buttery puffed pastry, you’ve got yourself a rustic pot pie. Guinness Beer gives the base an incredibly rich, deep flavour and the beef is fall apart tender.
We are at the tail end of winter here in Vancouver – it’s not quite time to fire up the barbeque yet so I find myself turning to comfort foods. Cooking with puff pastry may seem intimidating, but it’s really very easy! To make this recipe even simpler, if that’s your thing, omit the puff pastry step and serve this wonderful stew over mashed potatoes or with a hunk of bread. The stew is even better the next day and freezes really well.
Tips:
- I like to use grass fed chuck beef for this recipe. It’s lean, high in Omega 3 and is naturally rich in nutrients, including Vitamin B, Vitamin E and iron.
- Use frozen peeled pearl onions. This will save you lots of time!
- When adding the puff pastry to the top of ramekins make sure to prick holes in the pastry and check that it doesn’t touch the stew. This will ensure that steam can escape and pastry puffs up and cooks through.
Rustic Beef and Guinness Pot Pie
A hearty and flavourful stew topped with flaky, buttery puff pastry. Comfort food at its best!
Course: Main Course
Keyword: comfort food
Servings: 4
- 2 tbsp canola oil
- 1 kg chuck stewing meat cut into bite size pieces
- 2 pinches salt
- 4 slices bacon diced
- 2 carrots peeled and diced
- 3 stalk of celery diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- Salt and pepper to taste
- 1 large can Guinness
- 2 cups beef broth
- 2 bay leaves
- ¼ cup flour mixed in 1/3 cup water for thickening
- 2 cups mushrooms quartered
- 2 cups pearl onions peeled
- 2 tbsp Worchestershire sauce
- 1 pkg of Tenderflake puff pastry thawed
- flour for rolling out pastry
- 1/3 cup milk
Preheat oven to 350 degrees.
Heat frying pan over high heat, add canola oil and working in small batches, brown the meat on two sides. Add to medium dutch oven.
Add bacon, carrots, celery and garlic to frying pan, sauté until onions are translucent. Stir in tomato paste, thyme and salt and pepper and add to dutch oven.
Add mushrooms, onions, Guinness, beef broth, bay leaves and flour/water mixture to dutch oven, stir, cover with lid and place in oven. Cook for 1 ½ hrs.
Ladle stew into 4 (14-ounce) ramekins, filling to one inch from the top. Let cool slightly.
Roll out thawed puff pastry on a lightly floured surface to a 1/8-inch thickness. Cut out 4 circles that are 1 inch wider than ramekins. Prick each pastry circle several times with a fork.
Brush a little milk around outside of ramekins. Top each ramekin with a puff pastry circle, pressing edges over sides to seal, making that pastry is taut. Brush pastry with a little milk.
Preheat oven to 375 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 35-40 minutes.
by Julianne De Witt | Feb 2, 2022 | Breakfast & Brunch
Who loves smoothie bowls? So easy to make and nutrient dense, what’s not to love?
I’ve been using oat milk in my smoothies lately. It’s vegan, lactose free and a great source of B vitamins. The colour in this smoothie comes from pink pataya powder (aka pink dragon fruit). Pataya strengthens the immune system and is packed with vitamin C. You can find the powder it in most health food stores or order it online. Rawnice makes a great one, link below:
Pink Pitaya Powder
The key to a very thick smoothie bowl is to not add too much liquid. Don’t be tempted to add more and use frozen fruit for best results.
Here’s the recipe:
- 1 scoops vanilla protein powder (vegan or whey)
- 1 tbsp pink pataya powder
- 1 cup oat milk
- 1 frozen banana
- 1 cup frozen strawberries and/or raspberries
- 1 tbsp collagen powder (optional)
Place all smoothie ingredients in a blender or food processor. Blend all until smooth and creamy consistency. Transfer the smoothie into your favorite bowl and top with your favourite fruit. Hershey’s kisses optional!
by Julianne De Witt | Jan 18, 2022 | Mains, Soups & Stews
This delicious soup is vegan AND low carb! Filled with fresh veggies, konjac noodles and flavourful smoked tofu, you won’t miss the meat or carbs!
Konjac noodles, also called shirataki, are made from the konjac plant. Konjac is high in viscous fiber – a prebiotic that nourishes the bacteria living in your gut, can fight inflammation and boost immune function. Konjac noodles are very low in calories and carbs but very filling.
Smoked tofu is really easy to make. All you need is the following:
- Tofu. I like extra-firm tofu best for this recipe. Drain and blot the tofu with paper towel before cutting. Marinate for at least 30 minutes for the best flavour.
- Soy sauce. I prefer to use low sodium soy sauce.
- Liquid smoke. You can find this in with the barbecue sauces at your supermarket.
- Onion powder and garlic powder. For extra flavour
- Avocado Oil. Avocado oil has a high smoke point and works best for cooking at high temperatures. Canola oil also works.
Tips:
- To save time, you can use frozen diced butternut squash in place of fresh.
- Add the broccoli into the soup near the end of the cooking time so it doesn’t get too soft.
- Use a variety of mushrooms this this recipe. In addition to white mushrooms, I also like to add shiitaki (just remove the stems prior to chopping as they can be a bit woody), enoki and oyster mushrooms.
This recipe is quick and easy to prepare and so comforting! This recipe will serve 4 or 2 with leftovers.
Thai Green Curry Soup With Smoked Tofu
This vegan soup is low carb, filled with veggies and topped with smoked tofu.
Servings: 4
Smoked Tofu
- 1 - 350 g pkg extra firm tofu diced
- 1/4 cup low sodium soy sauce
- 3 tsp liquid smoke
- 1/2 tsp garlic powder & onion powder
- 1 tbsp avocado oil
Thai Curry Soup
- 1 tbsp oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 4 cups vegetable stock
- 2 - 400ml cans coconut milk
- 1 - 112g jar green curry paste i.e. Thai Kitchen
- 1 small butternut squash peeled, seeded and diced (approx. 1 1/2 cups)
- 2 cups mushrooms sliced
- 2 cups broccoli cut into florets
- 2 - 385g pkgs konjac noodles rinsed well in cold water
- salt and pepper to taste
- juice of 1 lime
- chopped cilantro and green onion for garnish (optional)
Add tofu cubes to medium sized bowl. Add soy sauce, liquid smoke, onion and garlic powder and stir to mix well. Set aside.
Add avocado oil to a large soup pot over medium heat. Add onion and cook until translucent. Add onion and garlic. Stir and cook for a minute longer.
Add stock, coconut milk and curry paste to the stock pot. Use a whisk to incorporate the paste into the liquid. Next add the butternut squash and mushrooms. Bring to a boil and reduce to simmer for 15 minutes or so until squash is cooked through.
While soup is simmering, heat olive oil in a large sauce pan over med-high heat. Add tofu to hot pan and brown on all sides. Turn down to low to keep warm.
Add konjac noodles and broccoli to soup. Season to taste with salt and pepper. Continue simmering soup for several minutes until broccoli is cooked through.
Add lime juice to soup, check the seasoning. Divide soup between 4 bowls. Top with tofu, cilantro and green onion and serve.
by Julianne De Witt | Jan 10, 2022 | Mains, Soups & Stews
Ahh Stew Season… that’s a thing, right? Cozy up with a bowl if this goodness for Meatless Monday or any day of the week!
It’s filled with incredible flavors thanks to the harissa and spices, and is packed with veggies. Here’s what you’ll need to make it:
- canned diced tomatoes: serves as the base of the stew.
- vegetable broth: use a low sodium broth so you can control the amount of salt.
- butternut squash: peel and chop it yourself or buy it already prepped. You can even use frozen squash if you are in a pinch.
- harissa: a hot chili pepper paste native to Morocco and Nigeria. The main ingredients are roasted red peppers, chilis, caraway seeds, coriander seeds and cumin. Harissa’s heat works really well with sweet vegetables like squash and carrots. Start with a tablespoon and increase the amount to your desired level of spiciness.
- plain Greek yogurt or vegan alternative: adds creaminess and counter balances the heat.
- pumpkin seeds: adds additional protein and texture
This stew lasts for several days in the fridge and freezes well. I like to serve this with a crusty loaf of bread and butter. It’s so good!
Harissa Butternut Squash and Chickpea Stew
Big on flavour and packed with veggies, this vegan stew has hints of cinnamon, ginger and a bit of heat.
Course: Main Course
Keyword: Stew, Vegan, vegetarian
Servings: 4
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 3 ribs celery diced
- 1 bell pepper diced
- 1 large can diced tomatoes 796ml(28oz)
- 3 cups vegetable stock
- 3 cups butternut squash peeled, seeded and diced
- 1 large can chickpeas 540ml(19oz)
- 2 cups kale chopped
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp cumin
- 2 tbsp mild harissa (see note)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- garnish: plain Greek yogurt (or vegan alternative), pumpkin seeds
Add olive oil, onion, garlic, carrots, celery to a large soup pot and sauté for several minutes until onions are translucent. Add canned tomatoes, vegetable stock, butternut squash, drained chickpeas and bell pepper to soup pot.
Add harissa, cinnamon, ginger, cumin, salt and pepper to stew. Bring to a boil then reduce to simmer. Cook for 15-20 minutes or until squash is tender. Add chopped kale at the end of the cooking time and adjust seasonings, if desired.
When serving, add a dollop of yogurt to each bowl and top with pumpkin seeds. Enjoy!
The amount of harissa you add will depend on the type of harissa you use and your tolerance for heat. Start with a tablespoon and keep adding until you reach the desired spiciness.
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