Spinach Salad with Strawberries, Walnuts and Feta

A delicious spinach salad, topped with strawberries, walnuts and light feta cheese dressed with a balsamic vinaigrette. Now I am really bad at measuring salad, as I usually just make a bowlful or plateful by eyeballing how much I feel like. I know not very helpful! However, I would recommend making a full or half-recipe of dressing and store it in the fridge so you can use what you need. It is really handy to store in a sealed jar so you can just shake and serve however much dressing you desire on your salad. The full dressing recipe would probably do one whole package (142g/5oz) of baby spinach. Enjoy! Can’t wait to enjoy with fresh Ontario strawberries in June!

Ingredients:

For the salad:

• Baby spinach (142g/5oz)
• Chopped strawberries (about 1 cup)
• Walnuts (as desired – I just sprinkle a little, about 1-2 tbsp on top of each serving)
• Light feta cheese (as desired – again, I just sprinkle a little on the top of each serving)
• Freshly ground pepper to taste over the top to finish

For the dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 tsp kosher salt
• a few grinds of freshly ground black pepper

Directions:

1. Prepare dressing by placing ingredients in a jar and shaking until entirely incorporated, or whisk together in a small bowl or measuring bowl.
2. Combine spinach and strawberries with a light coating of dressing, top with walnuts and feta and drizzle with a bit more dressing and a few grinds of freshly ground pepper.

Recipe slightly adapted from familyfeedbag.com

Cinco de Mayo Recipe Ideas

May 5th is coming up this weekend so how about trying a delicious Mexican inspired dish for dinner!

Andrew’s Favourite Enchiladas

Oven Baked Tacos

Basa Fish Tacos

Slow Cooker Chicken Tacos

Beef Tacos

Kara’s Nacho Dip

Slow Cooker Chicken Chili Tacos

Cranberry Buttermilk Quinoa Muffins

I was just at Disney for a week and after an amazing week of fun with the family and over-indulging in some great food I am ready for some clean eating and getting back to my regular go-to meals and snacks. I had seen quinoa muffin recipes here and there, so I was really curious as to how they would turn out, so I decided I needed to give a recipe a try and see how the results were. I found a recipe with good reviews on marthastewart.com. I adapted the recipe slightly and the results are good. Like most muffin recipes, they taste best the day they are baked. I did put a little smear of margarine on them which tasted nice, a small dollop of jam would be good too. If you are looking to try a quinoa muffin recipe give this one a try.

Ingredients:

• 1/2 cup of uncooked quinoa
• 1 cup of water
• 2 cups all-purpose flour, plus a bit more to flour muffin tin
• 3/4 cup dark brown sugar or 6 tbsp brown sugar blend splenda (if you want to decrease the sugar)
• 1  1/2 tsp baking powder
• 1 tsp kosher (coarse) salt
• 1/2 cup dried cranberries
• 1/4 cup of canola oil, plus a bit more to grease muffin tin
• 3/4 cup 1% buttermilk
• 1 large egg
• 1 tsp pure vanilla extract

Directions:

1. In a saucepan bring the quinoa and water to a boil, cover, turn to low and cook for 15 minutes. After 15 minutes remove from the heat and let stand for 5 minutes. Remove the cover and fluff with a fork. Turn out to a bowl and let cool slightly before mixing into muffin mixture.
2. Pre-heat oven to 350 degrees, and prepare a muffin tin by brushing each cup lightly with canola oil (easily done using a mini silicon brush). Follow by flouring the tin and shaking out the excess. This helps greatly, and the muffins won’t stick. You could also use paper liners, however, the muffin may stick. You could also try using Pam with flour (which is recommended on marthastewart.com on the online vide0).
3. In a large mixing bowl combine flour, dark brown sugar, salt and dried cranberries.
4. In another bowl whisk together canola oil, buttermilk, egg and vanilla.
5. Once quinoa has cooled, mix into the wet ingredients and then pour into the dry ingredients. Fold together until combined, trying not to overmix. The mixture will be sticky.
6. Using a large cookie scoop, fill muffin tin equally with batter.
7. Bake for 25 minutes, checking with a toothpick that muffins are done.
8. Let cool for 5 minutes in the pan, and then remove and let cool completely.
9. Enjoy the day they are baked, or if eating the next day you can always warm them up slightly in a toaster oven.

Quinoa and Broccoli Slaw Salad

A yummy and really easy quinoa salad to prepare thanks to the addition of packaged broccoli slaw!

Ingredients:

• 1 cup of quinoa
• 2 cups of chicken or vegetable broth (or water)
• 1/2 cup yellow onion, diced small
• 1/2 cup red pepper, diced small
• 1/2 cup yellow pepper, diced small
• 1 tsp minced garlic
• 1 tsp extra virgin olive oil
• Kosher Salt and freshly ground pepper to season the veggies/salad
• 2 cups of broccoli or carrot slaw (PC makes Broccoli Slaw and Carrot Slaw which is a blend of  broccoli stalks, carrot and red cabbage)
• 1/3 cup sliced green onions
• 1/3  cup chopped cilantro
• For the dressing: 2 tbsp freshly squeezed lemon juice, 2 tbsp extra virgin olive oil, and 1 tsp sriracha

Directions:

1. Prepare quinoa with broth or water according to package instructions.
2. While the quinoa is cooking, In a medium saute pan add 1 tsp of olive oil and heat to medium high.
3. Add the red and yellow peppers, onion, and garlic and saute for about 3-4 minutes until softened. Season with a hearty pinch of salt and some freshly ground pepper. Add in the slaw and soften slightly for 2-3 minutes with the veggies. Remove from heat and set aside until the quinoa is cooked.
4. Prepare dressing by combining lemon juice, olive oil, and sriracha and whisking together with a fork.
5. To prepare the salad, in a large bowl toss the quinoa with the veggies and slaw, green onions, cilantro, and the dressing and combine well to coat. Season with a pinch of salt and freshly ground pepper to taste.
6. Best served at room temperature.

Asparagus Milanese

I was inspired the other day watching the show The Chew at the gym, when Mario Batali was making a yummy dish that I had not tried before, Asparagus Milanese which is simply asparagus with a cooked egg on top. It is easy and delicious and only needs a few ingredients. After watching the show I was able to recreate my own dish. If you love asparagus and eggs sunny side up you must give it a try. It is a dish you can serve for breakfast, lunch or dinner. Recipe below is for one, but multiply as needed for as many as you are serving.

Ingredients:

• 6-8 spears of asparagus, ends trimmed
• 1 egg (I prefer organic free range – I think they taste better)
• 1 teaspoon extra virgin olive oil, plus more for drizzling over finished dish
• Kosher (coarse) salt and freshly ground pepper for seasoning
• 1 tbsp freshly grated Parmesan Cheese

Directions:

1. Preheat a grill pan to medium high.
2. Season asparagus with 1/2 tsp of olive oil, a pinch of salt and a few grinds of pepper. Turn to coat.
3. Place asparagus on the grill pan and grill until softened and charred, about 5-8 minutes.
4. Meanwhile pre-heat a small non-stick saute pan with 1/2 tsp olive oil to medium heat. Crack one egg into pan and cook sunny side up slowly until cooked but yolk will still be a bit runny. Season egg with a pinch of salt and pepper as it cooks.
5. Place asparagus on a plate or shallow bowl, and serve with egg on top. Scatter Parmesan cheese on top, and finish with a small drizzle of olive oil if desired. Serve with a nice piece of multigrain or other bread to make a delicious breakfast, lunch or dinner.

Blueberry Buttermilk Coffee Cake Muffins

This is one of my favourite muffin recipes that I adapted from an Everyday Food recipe. I love the lightness of these coffee cake style muffins, with their delicious crunchy crumble on top. They are a family favourite of ours and absolutely the perfect accompaniment to a big cup of coffee.

Ingredients:

For the crumble topping:

• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup light brown sugar
• 1/2 cup of all-purpose flour
• 1/8 tsp of ground cinnamon

For the muffins:

• 1/4 cup of your preferred margarine or unsalted butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1  1/2 cups of all-purpose flour
• 1  1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher (coarse) salt
• 3/4 cup 1% buttermilk
• 3/4 cup frozen wild blueberries

Directions:

1. Begin by making crumble,  by combining the butter, brown sugar, flour and cinnamon with a clean hand or two knives in a small bowl (or pulse in a mini food processor) to make a fine crumble. Place in the fridge to stay cold while you make the muffins.
2. Line a regular 12 cup muffin tin with paper liners and pre-heat the oven to 350 degrees.
3. In a large bowl cream margarine (or butter) and sugar until light and fluffy. Add the 2 eggs and combine well.
4. In another large bowl whisk together the flours, baking powder, baking soda and salt.
5. Add flour mixture into the egg mixture, alternating with the buttermilk in three additions. Combine gently, do not overmix.
6. Fold in the blueberries.
7. Using a large cookie scoop divide batter evenly into the 12 paper liners.
8. Divide crumble evenly over the 12 muffins.
9. Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.

Asian Quinoa Salad

A delicious Asian twist on quinoa salad. A perfect side to grilled salmon or chicken prepared with an Asian/Teriyaki glaze. We had this along side the Hoisin-Honey and Lime Salmon and it was terrific! Recipe serves 4 as a side, double if needed.

Ingredients:

• 1/2 cup of quinoa
• 1 cup of chicken or vegetable broth (or water)
• 1/4 cup yellow onion, diced small
• 1/4 cup red pepper, diced small
• 1/4 cup yellow pepper, diced small
• 1/2 tsp minced garlic
• 1 tsp sesame oil
• 1 cup of broccoli or carrot slaw (note: I used PC brand Carrot Slaw which is a blend of carrot, broccoli stalks and red cabbage, they were out of Broccoli Slaw, which is exactly the same blend except more broccoli than carrot)
• 1/2 cup of asparagus cut into small pieces (about 1/2″ in length)
• 2 green onions, finely sliced (approx. 1/4 cup)
• 1 tbsp sesame seeds
• 1 tbsp chopped peanuts
• 1/4  cup chopped cilantro
• For the dressing: 1 tbsp freshly squeeze lime juice, 1 tbsp seasoned rice wine vinegar, and 1 tsp sesame oil

Directions:

1. Prepare quinoa with broth or water according to package instructions.
2. While the quinoa is cooking, In a medium saute pan add 1 tsp of sesame oil and heat to medium high.
3. Add the red and yellow peppers, onion, and garlic and saute for about 2-3 minutes until beginning to soften. Add the asparagus and continue to cook for another 2 minutes. Finally add in the slaw and soften slightly for 2 minutes with the veggies. Remove from heat and set aside until quinoa is cooked.
4. Prepare dressing by combining lime juice, seasoned rice wine vinegar and sesame oil, and whisking together with a fork.
5. To prepare the salad toss the quinoa with the veggies, green onions, sesame seeds, peanuts, cilantro, and the dressing and combine well to coat.
6. Serve warm or at room temperature.