Category: Food

Garlic Yogurt Salad Dressing

Garlic Yogurt Salad Dressing
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Garlic Yogurt Salad Dressing

Recipe by LisaCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

Ingredients

  • 2 cups Greek yogurt

  • Juice from 1/2 lemon

  • 2 Tbsp olive oil

  • 1 clove garlic, finely minced

  • 1/2 tsp fresh ground pepper

  • 1-2 tsp salt

Method

  • Combine all ingredients and mix well – adding salt to taste.

Notes

  • Served over a combination of romaine lettuce, onions, and cucumbers.

Oven Roasted Mushrooms

Oven Roasted Mushrooms

Recipe by LisaCourse: DinnerCuisine: AmericanDifficulty: Easy
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • Mushrooms

  • Olive oil

  • Salt / pepper

Method

  • Preheat oven to 400 degrees F
  • While oven heats, clean mushrooms and slice
  • Toss mushrooms with olive oil (about a tablespoon per pound of mushroom) and a light sprinkling of salt and pepper
  • Change to convection at 400 degrees. Roast mushrooms for 10-15 minutes, stir and flip, and roast for another 10-15 minutes.
  • Season to taste with salt and pepper

Notes

  • Pan roasted mushrooms take a long time — there’s only so much space in a pan, and raw mushrooms are much larger than their cooked counterparts. Scott loves strogonoff, but it takes me HOURS to make it simply because two pounds of mushrooms take HOURS to cook. Using two large roasting pans, I was able to roast three pounds of mushrooms in under an hour (including washing, cutting, and cooking). By making the sauce and egg noodles while the mushrooms roast, I had strogonoff ready in about an hour (and that’s because I let the mushrooms simmer in the sauce for about fifteen minutes to absorb flavours).

Baked Breaded Fish

Baked Breaded Fish
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Baked Breaded Fish

Recipe by LisaCourse: FoodCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 4 fillets of tilapia

  • Panko Mixture

  • 1 tablespoon sea salt

  • 1 cup panko bread crumbs

  • 1/3 cup shredded Parmesan cheese

  • Egg Mixture

  • 2 eggs

  • 1 tablespoon chili seasoning

  • 1 teaspoon salt

  • 1/4 cup oil

  • Flour Mixture

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Method

  • Heat the oven to 425 F
  • Oil a baking tray
  • Blend the egg mixture ingredients in a bowl
  • Blend the flour mixture ingredients in a bowl
  • Blend the panko mixture ingredients in a bowl
  • Dip fish filet in flour mixture, then egg mixture. Then dip in panko mixture and press to ensure crumbs adhere to fish.
  • Place each filet on oiled baking tray
  • Using convection oven at 400 degrees F, bake for 15 minutes, turn fish, and bake for 5 more minutes

Notes

  • Serve with tartar sauce and lemon wedges

Biffy Minestrone Soup Recipe

Biffy Minestrone Soup Recipe

Recipe by LisaCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 3 Tbsp olive oil

  • 1/2 large onion, chopped

  • 15-20 baby carrots, sliced

  • 4 cloves garlic

  • 4 oz tomato paste

  • 1T chili garlic sauce

  • 1 cup potatoes, diced

  • 1/2 cup corn kernels

  • 1 cup green beans, diced

  • 1 tin cannelloni beans

  • 28 oz petit diced tomatoes

  • 4c broth

  • 2 tsp Italian spices

  • 1/2 tsp black pepper, ground

  • 1 cup elbow macaroni, cooked

Method

  • Put oil in pot and heat until shimmering. Add onion and carrot and saute for a few minutes.
  • Add garlic and heat until fragrant.
  • Stir in spices and heat until fragrant.
  • Add diced potatoes and saute for a minute.
  • Add in diced tomatoes, tomato paste, corn, cannelloni beans, and broth. Cook for 20 minutes
  • Add in green beans and cook for five minutes
  • To serve, add soup to bowl and stir in cooked elbow noodles.

Notes

  • Substitute whatever seasonal vegetables are available for corn and green beans

Cinnamon Rolls

Cinnamon Rolls
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Cinnamon Rolls

Recipe by LisaCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

1

hour 

30

minutes
Cooking time

30

minutes

Sweet rolls with cinnamon, brown sugar, and currants.

Ingredients

  • Dough

  • 2 1/4 tsp active dry yeast

  • 1 cup warm water

  • 1 tsp sugar

  • 3 tbsp softened butter

  • 1/2 cup sugar

  • 1 cup warm water

  • 1 teaspoon salt

  • 1 egg

  • 2 cups whole wheat flour

  • 2 1/2 cups all-purpose flour

  • Cinnamon Filling

  • 1/4 cup softened butter

  • 1 tbsp cinnamon

  • 3/4 cup brown sugar

  • 1/2 cup currants

Method

  • Combine yeast and 1 tsp sugar in 1 cup warm water. Let set 5-10 minutes until frothy.
  • Put additional 1 cup warm water into stand mixer. Add 3 tbsp butter, 1/2 c sugar, and salt. Mix to combine.
  • Add eggs and yeast mixture to bowl.
  • Slowly add in flour and knead with bread hook for about five minutes. Add additional water or flour to make a slightly sticky dough.
  • Allow dough to rise for 30-60 minutes.
  • Flour a silicone mat and roll dough into a rectangle.
  • Spread 1/4 cup butter over dough.
  • Sprinkle cinnamon evenly over dough.
  • Sprinkle brown sugar over dough, then dot with currants
  • Using the long side of the rectangle, begin rolling the dough into a log. Using a sharp knife, cut the log into slices.
  • Butter your pan(s). Place rolls into pans, leaving an inch or two between rolls
  • Allow to rise for 60 minutes.
  • Preheat oven to 350F.
  • Bake for 20-30 minutes. Remove from oven and allow to cool.
  • Drizzle with topping — I used maple glaze, but a caramel sauce or maple syrup is good.

Curried Red Lentils

Curried Red Lentils

Recipe by LisaCourse: MainCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes

Red lentils in a tomato and coconut milk curry sauce

Ingredients

  • Cooked Lentils

  • 1.5 cups split red lentils

  • 3 cups water

  • Curry Sauce

  • 1 medium onion, diced

  • 2 cloves garlic

  • 1 Tbsp butter

  • 1 tsp garam masala

  • 1/2 tsp ground ginger

  • 1 Tbsp hot curry powder

  • 1 tsp sweet curry powder

  • 28 oz diced tomatoes, puréed

  • 14 oz can coconut milk, solids

Method

  • Boil water. Add lentils and cook for 5 minutes. Drain and set aside.
  • Melt butter in pan over medium heat. Add onions and garlic. Sauté for a few minute, until onions become translucent.
  • Add spices and heat until fragrant.
  • Stir in tomato purée and simmer for 20 minutes to reduce.
  • Stir in coconut milk solids and simmer for 5 minutes
  • Add lentils and simmer for five minutes.
  • Serve over jasmine rice.

Air Popper

We got a air popper to make popcorn (we’d made some really good caramel corn a few night previously, and really want to make some more … plus it’s just easier to use an air popper than to pop the kernels on the stove). Picked Presto’s 04820 (which is cheaper and , evidently, the same as the 04821 but without the popcorn company’s logo on it) – a 1475 Watt air popper). It works well,  but there’s a strange design decision — no on/off switch. Obviously, we can unplug the thing and plug it in again when we’re ready to use it. I expect a majority of the use cases involve the popper being put into a cupboard somewhere when not in use anyway — so the machine is going to be unplugged after each use.

I expect this is a trend we’ll see in small appliances — it’s a component cost the company saved, reduced assembly time, and a point of failure is eliminated.

Maple Peanut Butter Eggs

Maple Peanut Butter Eggs
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Maple Peanut Butter Eggs

Recipe by LisaCourse: DessertDifficulty: Easy

Ingredients

  • Peanut Butter Filling

  • 1 cup chunky peanut butter (unsweetened)

  • 1/4 cup maple syrup

  • 1 tbsp vanilla extract

  • 1/4 cup all-purpose flour

  • Maple Chocolate

  • 4 oz 100% cocoa bakers chocolate

  • 2 tbsp coconut oil

  • 1/3 cup maple syrup

  • 1 tbsp maple sugar

Method

  • Line a plate with clingfilm or wax paper
  • Combine the peanut butter filling ingredients and mix to combine
  • In a double boiler, melt coconut oil
  • Add chocolate to coconut oil and melt
  • Stir in maple syrup and maple sugar
  • Take about a tablespoon of peanut butter mixture and roll into an egg shape
  • Roll peanut butter egg in chocolate to coat
  • Carefully remove coated egg from chocolate and place on lined plate
  • Once all eggs are coated, refrigerate for a few hours to solidify

Notes

  • Because coconut oil is used in this chocolate, it has a very low melting point — it’ll make a mess if you hold it in your hand as you eat it. Replacing the coconut oil with butter would raise the melting point.

Cheesy Baked Cavatappi

Cheesy Baked Cavatappi
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Cheesy Baked Cavatappi

Recipe by LisaCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb cavatappi

  • 1 package Beyond Meat sausage

  • 1 small onion, diced

  • 2 cloves garlic, sliced

  • 28 oz tin petite diced tomatoes

  • 9 oz frozen spinach

  • 1 cup ricotta

  • 1 tbsp sea salt

  • 1/2 tsp hot pepper flakes

  • 1 cup mozzarella

Method

  • Boil water and cook pasta for 10 minutes
  • In a separate pan, sauté sausage in a little olive oil
  • Add onion to pan and cook for a few minutes
  • Add garlic to pan and cook for a minute, until fragrant
  • Drain pasta, reserving 1 cup pasta cooking water. Put tinned tomatoes in pasta pot and cook over medium-high heat until most of the water evaporates.
  • Remove tomatoes from heat and stir in ricotta. Add sausage/onion/garlic mixture
  • Squeeze water from thawed frozen spinach and mix spinach into sauce.
  • Stir in 3/4 cup mozzarella cheese. Add pasta cooking water as needed to make a thick sauce.
  • Add noodles and gently stir to combine.
  • Sprinkle with remaining mozzarella and broil until cheese is browned and bubbling.

Red Lentil Coconut Stew Recipe

Red Lentil Coconut Stew Recipe

Recipe by LisaCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 2 T oil

  • 1/2 tsp sea salt

  • 1/2 large onion, diced

  • 1 Tbsp chili garlic sauce (adjust to taste)

  • 1 1/2 cups red lentils

  • 1 cup carrots, sliced

  • 1 can coconut milk

  • 2 cups vegetable stock

Method

  • Heat a 6 qt sauté pan over medium heat and add oil. Sprinkle salt over oil.
  • Sauté onion for three minutes, then add 1 teaspoon of chili garlic sauce
  • Stir in lentils and stir to coat with oil
  • Add carrots. Stir in stock and coconut milk.
  • Simmer for 15-20 minutes until lentils are soft. Add salt and chili garlic sauce as desired.

Notes

  • Serve over jasmine rice.