New Orleans Food Explosion

New Orleans has been on my list of places to visit for a while and this year, my friend and I got the chance to visit the city (there was a seat sale and it was my birthday, not that I needed an excuse). Upon arriving at the Louis Armstrong New Orleans International Airport, it was hot – even at the end of February, it was easily 25C plus humidity. From the designated Uber and Lyft pickup area at the airport, we hopped into an Uber and headed to our hotel, The Roosevelt New Orleans, A Waldorf Astoria Hotel. The 35 minute drive to the hotel was quick because I kept on asking our Uber driver questions mainly related to where we should eat and places to visit. Drivers are a wealth of information 🙂

We had chosen to stay at The Roosevelt New Orleans because I fell in love with the pictures I saw online. It had old-world charm with beautiful ceiling tiles and gilded walls and a rooftop pool. The location was fantastic; right by the French Quarter but not within it, walking distance to most attractions, and near the streetcar lines.

Our main goal for this trip was to try as many foods as possible. We kept on adding to our list because we’d talk to people and they’d make suggestions and we’d add it to the list. Below are the places we ended up eating at.

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Top left: Wahlburger at the airport. Top right: Fried chicken from Krispy Krunchy Chicken (inside Chevron gas station). Bottom row: Butternut squash pizza and Italian cream cake at Domenica (at Roosevelt Hotel)

  • To kick off our trip to the USA, we ate at the Walhburgers at the airport. Burger government cheese (cheddar) with tater tots.
  • Domenica (123 Baronne Street, located in the Roosevelt Hotel): ordered the butternut squash pizza and Italian cream cake for dessert. Both were delicious but I couldn’t finish the pizza, it was huge! I loved the combination of sweet and savoury of marscapone cheese and the dates/butternut squash.
  • Krisy Krunchy Chicken (447 N Rampart St): The one we went to was located inside the Chevron gas station on N. Rampart St. It was recommended to us by Jack, the bartender at the Good Friends Bar. The fried chicken was surprising crispy on the outside and moist on the inside. I’m going to have to try more gas station fried chicken.
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Top row and bottom left: Charboiled oysters, drum amandine, pecan bread pudding from Antoine’s. Bottom left: Fried chicken, mac ‘n cheese from Willie Mae’s Scotch House

  • Antoine’s (713 Saint Louis St): This was a recommended place from my friend’s friend. It truly is an NOLA establishment with 14 dining rooms and we spoke with the current owner who seated us at the table next to the picture of his mom as a little girl. We tried the winter special: charboiled oysters, drum amandine and pecan bread pudding, which were all very yummy, well portioned for a three course meal. Plus they have $0.25 drink special everyday, we had the lemon drop! You can also ask a waiter to walk you through the other dining rooms or just explore on your own. It is a must – the private dining rooms upstairs will make you want to hold your next party there.
  • Willie Mae’s Scotch House (2401 St. Ann St): won the James Beard Award for “America’s Classic Restaurant for the Southern Region.” Ordered the fried chicken and mac ‘n cheese. I DREAM about this fried chicken. The chicken is covered in a layer of hot sauce and then battered and fried – it’s so juicy and flavourful and the crispy outside was to die for. Definitely worth the wait in line!
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Top left: Fritai from Fritai (St. Roch Market). Top right: PB, B and J Wings from Faubourg Bistro (inside 700 Club). Bottom left: Louisiana cochon with cabbage, cracklins and pickled turnips from Cochon Restaurant. Bottom right: Braised pork from Green Goddess

  • Fritai (2381 St. Claude Ave, inside the St. Roch Market): Fritai consists of two fried plantains with pork shoulder in between, avocado, mango sauce, and pickliz. Served with plantain chips. This was a cool atmosphere since it was more of a food hall with other food stalls.
  • Faubourg Bistro (700 Burgundy St, located inside 700 Club): The PB, B(acon) & J wings were recommended to us while in line waiting for a table at Willie Mae’s. This I would say was the least favourite meal we ate because it was very one note. The wings were cooked perfectly but the PB & J on top of it wasn’t anything special and there wasn’t a crunch to it (would have preferred wings on its own). Would definitely go back to try some of their other menu items – it looks good.
  • Cochon Restaurant (930 Tchoupitoulas St, not to be confused with Cochon Butcher, though they have the same owner): We stumbled upon this place thinking it was the butcher (which is actually next door, down the side street) and so glad we found it. This was one of my favourite meals: Louisiana cochon with cabbage, cracklins and pickled turnips. The pork melted in my mouth and when combined with the other elements, it was a very happy marriage of flavours and textures.
  • Green Goddess (307 Exchange Place): This restaurant is on a cute pedestrian only street in the French Quarter and we wanted to give it a try. I was super excited to try the Duck Off! only to be disappointed that their online menu is old. I can’t find a current version of it online and can only remember that I got a braised pork dish with fresh salsa, pumpkin seeds and a delicious sauce. I only wish they had updated their menu or kept the duck on the menu.
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Top row: Drinks and crawfish quartet at Deanie’s Seafood Restaurant. Bottom left: Breakfast sandwich and daily iced tea from The Daily Beet. Bottom right: Glazed Pork Belly PoBoy from Killer PoBoys

  • Deanie’s Seafood Restaurant (841 Iberville St): This was our first taste of crawfish in NOLA and we were in love. We shared the crawfish quartet: Louisiana  crawfish Ă©touffĂ©e, crawfish bisque, fried crawfish tails and crawfish balls, served with fries and coleslaw. Portions were huge! My friend also got the Coconut Custard Bread Pudding that was creamy and straight from the oven.
  • The Daily Beet (1000 Girod St): Perfect breakfast place (kinda too hipster for me but food was good). The breakfast sandwich is made of avocado mash, fried pastured egg, white cheddar, tomato jam, arugula on toast (though the menu says ciabatta). I also got the daily iced tea (a hibiscus berry blend). It was a good meal to start the day.
  • Killer PoBoys (219 Dauphine St): Instead of the traditional oyster or shrimp PoBoy, we tried the glazed pork belly PoBoy with NOLA rum & ginger cane syrup, lime slaw, garlic aioli. It was piled high with pork belly and the slaw was a perfect combination of acid to cut the fat of the pork belly. Make sure to have lots of napkins on had, it’s a messy one!
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Top left: Birthday Champagne from the Good Friends Bar. Top right: Seafood omelette from Daisy Dukes. Bottom row: Muffuletta and Zapp’s chips from Central Grocery & Deli

  • Good Friends Bar (740 Dauphine Street): Though we didn’t eat here, the drinks were great and I got a bottle of free champagne for my birthday!! Our bartender, Jack was awesome – we got a couple rounds of drinks and even watched an episode of RuPaul’s Drag Race. A very fun atmosphere!
  • Daisy Dukes (121 Chartres St): It was recommended that we try the seafood omelette and it didn’t disappoint! Full of crawfish, shrimp, tomato, mushrooms & cheese and the homemade biscuit was soft and flaky. I also tried the sweet tea – which is made in house and sweetened with tons of cane sugar. It was different from what we have at home but quenched my thirst.
  • Central Grocery & Deli (923 Decatur St): Home of the Muffuletta. “Each sandwich is made on a 10″ round Sicilian sesame loaf that stays crusty despite all it’s messy fillings. It’s stuffed with ham, salami, Provolone and a signature briny marinated olive salad filled with Kalamata and green olives and other tasty pickled veggies.” I wasn’t sure about it since there were things in the sandwich that I don’t normally like but once again, it was delicious (have I used this word too much??). The ingredients were fresh and it held together. The chips are a local brand and the Spicy Cajun Crawtators flavour was a slow spicy build up in your mouth. At first it seemed okay to eat lots but as you ate more, it got spicier and spicier. I had to stop.
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Top left: Croque Madame, waffle fries and Cola from District. Top right: Oyster PoBoy from Cajun Mike’s Pub n’ Grub. Bottom row: Eggplant Napoleon from Joey K’s

  • District Donuts (2209 Magazine St): Another great breakfast and lunch spot. We stopped by here before heading to the Lafayette Cemetery for a walking tour. I saw the croque madame on the menu and knew I needed it inside me. Nueske’s applewood smoked ham, havarti cheese, dijon, bechamel sandwiched on a griddled donut, topped with a fried egg. We also shared a keylime donut and waffle fries. I was in heaven! Thank goodness we did the walking tour afterwards because it was a lot of food.
  • Cajun Mike’s Pub n’ Grub (116 Baronne St, across the street from the Roosevelt Hotel): We had passed by this local bar enough times that we needed to try it before we left. The oysters were massive in this PoBoy and perfectly fried. I wish we ate there before our last day so we could eat there again. The bread was soft and when topped with mayo and lettuce, it was perfect.
  • Joey K’s (3001 Magazine St): After the cemetery walking tour, we were hungry again. Walked down the road and saw this place – they also had outdoor seating. Original plan was to just grab a drink but once I saw the food going to other tables, I knew I needed to try it. The eggplant napolean had breaded & fried eggplant medallions stacked with fried shrimp, topped with crawfish cream sauce and I got it with angel hair pasta. They were perfectly fried with a nice crunch to it. After this, it was truly time to head back to the hotel and pass out.

Needless to say, by the end of our trip, I was craving some veggies and got a salad at the airport. Can’t wait to come back!

Let me know if you’ve tried any of these places or your favourite places in NOLA 🙂

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Cooking on Sundays – It’s been a while

It’s a been a long while since I’ve last posted – lots has happened in my personal life that caused me to take a hiatus (heartbreak does something to a gal and so does plenty of travel). Now that it’s a new year and January is almost over – it’s time to get back on track. Instead of making new years resolutions, I’m ready to make some lifestyle changes for the better – more to come on this.

I’ve been cooking lots still and wanted to share with you what I’ve been up to in the kitchen today. Simple lunch foods since my stove is broken (need to order a new one).

  • Roasted beet hummus (from Minimalist Baker) and cucumber slices
  • Creamy carrot soup with coconut milk (from The Spruce) – I added fresh thyme, fresh oregano, sweet potato, red bell pepper and used chicken stock instead of vegetable
  • Salad – spring mix, raw beets, roasted onion and mushroom with homemade dressing (not shown)

 

Cooking on Sundays: Fried Rice and Zucchini Patties

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It’s been a hectic couple of weeks and haven’t had the chance to sit down and blog. My busy season at work has started and September is only going to get busier since we have four events and I’ll be on the road for at least three of them. With so much on my mind, I didn’t really want to think about what I was going to be cooking this week so I went grocery shopping and went with what my body wanted. Meals this week include: fried rice with roasted veggies (and steak – not pictured because I’m going to make it fresh for dinner), zucchini patties with tzatziki and potato salad (because that’s what I’m craving). Keeping it super simple this week. Happy cooking 🙂

IMG_20160828_210423508Zucchini Patties

Ingredients

  • 2 zucchinis, grated
  • 2 inch block of cheese (I used Gouda), finely diced
  • 1 egg or flax substitute (ground flax seed mixed with water, 1:1)
  • 2 tablespoon cilantro, thinly sliced
  • 2 sprigs green onion, thinly sliced
  • Salt and pepper
  • 1/2 teaspoon super hot spicy chili flakes

Directions

  1. Grate zucchini and add some salt to it and let sit for at least 15 minutes. Wring out the water from the zucchini and place in medium sized bowl
  2. Finely dice cheese of your choice. I find that the cheese melts better when diced instead of grated
  3. Mix all ingredients together and form into patty shape. You can use a 1/4 cup measuring cup to mold it and keep consistent sizing
  4. Please molded patties into the fridge for 30 minutes so that it can firm up
  5. When ready to bake, pre-heat oven to 350F and bake for 10 minutes and then flip them for another 10 minutes. Enjoy!

Tzatziki

Ingredients

  • 1 English cucumber, peeled, seeded and grated or diced
  • 2 cups plain yogurt (I used PC lactose free yogurt)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice

Directions

  1. Peel the cucumber, remove the seeds and then either grate or dice it – depending on your preference
  2. Combine yogurt, garlic and lemon juice with cucumber. Mix and place in fridge or use immediately
  3. Serve with your favourite veggie sticks or with zucchini patties

Port Credit: my first long distance bike ride

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I had always wanted to visit Port Credit, Mississauga for no apparent reason other than I have passed it many times on the GO Train and have always wondered what was there. A couple of weeks ago, my roommate and I decided to take the ride via the Waterfront Trail and it was awesome. A couple things I learned along the way:

  • If there’s a will, there’s a way. I haven’t ridden a bike in a very long time and having only started recently, I didn’t think I could take such a long journey (45 kms is not an easy feat, at least not for me) but with determination to get out of the house and see a new place, I did it!
  • Bike riding is a great way to see and explore new places. The last time I did something like this was when I visited Niagara-on-the-Lake vineyards in 2013 (rented bikes and rode to each one, it was a spectacularly fun and exhausting day).
  • Always wear sunscreen. I learned the hard way and slightly burnt my nose and have a wicked farmer’s tan.
  • Getting lost is part of the fun. We were following the GPS but it is sometimes different from real life – it happens. Since we weren’t in a rush, we backtracked and eventually found our way. Also met some nice ladies that led us back onto the trail!
  • Being carefree. Since the ride took longer than suggested by Google Maps – 1 hr 50 mins to get there and 1 hr 30 mins to get back, we spent a lot of time outside and it’s a joy being able to stop and look at the clouds in the sky; without a worry to be had. Also, when you’re riding and you feel that summer breeze passing you, there’s something inside of you that says everything is going to be alright.

For a first long distance trip, I think it was well worth the couple of hours it took and I maybe fitter than I think since there weren’t any muscle aches afterwards. Also, the mint chocolate ice cream bar helped 🙂

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Cooking on Sunday: Pantry Medley Mix

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I wasn’t feel well last week so didn’t end up doing a lot of grocery shopping. I also noticed that the freezer was starting to fill out so decided to do another pantry/freezer clean out (read about my first one here) to make way for other foods. The medley of meals this week include:

  • steak with mushrooms, onions, green beans and mushroom burger mix (saute the mushrooms and onions after the steak, it smells and tastes amazing!)
    • basting and cooking the steak in butter is heavenly

mushroom and onions

  • mushroom burger mix with tuna cakes (I still have so many cans of tuna left!),
    • Mix 2 cans of tuna with 2 eggs, chopped green onion, salt and pepper, bread crumbs, crushed red chili pepper flakes. Mold into 1/4 cup sizes and bake in oven for 22 mins.

meatballs and tuna cakes

  • homemade tomato sauce with lasagna sheets and turkey meatballs
    • Sauce: chop up veggies and tomatoes and place in a pot and simmer until it thickens (you can add tomato paste too)
    • Pasta: break up sheets of dried lasagna and boil until al dente (about 8-10 mins)
  • stir fry veggies and vermicelli
    • Chop up desired veggies and saute them in a frying pan
    • Prepare vermicelli according to package instructions. Add to veggies
    • Whisk together: 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice wine vinegar and pour over veggies and vermicelli, stir until mixed

Not much of a recipe week, more of a put things together that taste good and keep it simple. Happy cooking 🙂

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Cooking on Monday because it’s a long weekend!

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With it being a long weekend, I spent most of the time outdoors and with friends and family – very much needed. Also, the weather has been really nice so I didn’t want to spend a lot of time in the kitchen but there’s no shorter way to do meal preps. To avoid being too hot in the kitchen, I did everything in batches and in the oven so I wouldn’t have to stand over the stove. For this week, I made: baked porkchops with roasted veggies, Napa cabbage slaw, carrot soup, tofu “jerky” and mushroom barley burger mix (I defrosted it and broke it up in a pot and mixed with collard greens).

Porkchops

Baked Porkchops

Ingredients:

  • 5 porkchops, rinsed and patted dry
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons brown sugar

Directions:

  1. Pre-heat oven at 375F and line a baking sheet with parchment paper.
  2. Rinse the porkchops and pat dry with paper towel.
  3. Mix salt, pepper and brown sugar together. Massage into the pork on both sides – get it right in there.
  4. Bake for 15 minutes and flip over for another 15 minutes.

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Carrot Soup

(adapted from Thug Kitchen’s cookbook)

Ingredients:

  • 4 carrots, peeled and chopped
  • 5 stalks celery
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • Pinch of salt
  • 1  1/2 cup water
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil

Directions:

  1. Pre-heat oven to 375F. Peel and chop the carrots. Chop the celery. Toss with olive oil, cumin and salt. Roast in oven for 35 minutes, until the carrots are tender.
  2. Once the carrots have cooled, place in food processor with the rest of the ingredients. Add more water to get to desired consistency.
  3. Garnish with herbs if you have some on hand.

Tofu jerky

Tofu Jerky

Ingredients (from Thug Kitchen’s cookbook):

  • 1 package of firm or extra firm tofu
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon mince fresh ginger
  • 1 tablespoon olive oil
  • 2 teaspoons Sriracha or similar hot sauce
  • 2 cloves garlic, thickly sliced

Directions (adapted from Nacho Average Cook):

  1. Open and drain a package of tofu. Pat the tofu dry with paper towel or a cloth towel.
  2. Mix all the marinade ingredients in a shallow, flat pan (I use a Pyrex dish).
  3. Slice the tofu into 1/4 inch thick slices and place into marinade. Set aside in fridge for at least 2 hours.
  4. Pre-heat oven to 450F and line a baking sheet with parchment paper.
  5. Place marinated tofu slices on a single layer and set the marinade aside.
  6. Put in oven for 15 minutes. Then remove and flip. Bast with more marinade on each piece and put back in oven for 10 minutes. Remove from oven, flip once more and bast with more marinade and put back in oven for 5 minutes.
  7. Let cool and enjoy on its own or in a salad.

Napa Cabbage Salad

Napa Cabbage Slaw

Ingredients:

  • 1/2 medium Napa cabbage, thinly sliced
  • 6 leaves kale, thinly sliced
  • 4 stalks green onion, thinly sliced
  • Tofu jerky marinade
  • 2 tablespoons freshly squeezed lime juice

Directions:

  1. Rinse and dry Napa Cabbage and kale leaves. Thinly slice them and put them in a large container.
  2. Thinly slice the green onion, can include white bit if you like (I do).
  3. Mix the lime juice with the leftover tofu jerky marinade. Toss with salad when ready to eat.

Hope you had a good Monday and happy cooking 🙂

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Cooking on Sundays: Eggplant Rollatini, Salad and Meatballs

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After spending most of the weekend outside at festivals (T&T Waterfront Night Market and Rib Fest at Fort York Garrison), meals for this week were pretty simple and full of vegetables. Eggplant rollatini (lasagna rolls with eggplant instead of pasta sheets), cauliflower salad, and kale salad with avocado dressing. I haven’t been eating as much red meat lately to the point where my iron count was too low to donate blood this weekend – so I got some turkey and made meatballs. Recipe links are below. Happy cooking 🙂
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Eggplant Rollatini – recipe from The Kitchn

Cauliflower salad

Cauliflower Salad – recipe from Tasty/Buzzfeed

Turkey Meatballs

Turkey Meatballs – adapted from DareBee and made with ground turkey instead of ground pork

Kale Salad with Avocado Dressing – adapted from The Kitchn recipe (I didn’t take a separate picture)

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Cooking on Sundays: Nicoise Salad in a Jar and Baked Salmon

Now that I’m done my travelling for this summer, it’s back to cooking and eating better. Vacation took a toll of my body – who can resist having seafood everyday in Halifax? The inspiration for this week’s menu came from having dinner with a friend and her talking about wanting to cook in larger batches so she wouldn’t have to cook everyday. We got talking and I was telling her that there are many ways to cook in larger quantities in a more efficient manner, such as using a slowcooker or baking multiple items in the oven at the same time. This allows for you to complete other tasks without having to stand at the stove top and have to keep an eye on things.

Vegetables for the week

I chose a Nicoise salad because it’s packed with vegetables and protein. Also, it’s easy to store it all in a jar and take it to work. I made the dressing and stored the tuna separately so that it wouldn’t make the salad too wet and last longer. I had frozen salmon in the freezer so it was easy to pair it with roasted vegetables. I was craving green things this week so that’s what I got.

Nicoise salad in a jar

Nicoise Salad

Ingredients

For the vinaigrette:

  • 1/4 cup white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper

For the salad:

  • 5 large eggs, sliced
  • 15 fingerling potatoes, sliced
  • 3 handfuls green beans
  • 2 5-ounce cans tuna packed in oil, drained
  • 1 pint grape tomatoes
  • 1 green pepper, sliced
  • 3 cups salad greens (I got to use some greens from my balcony garden!!)
Greens from garden

Kale and greens from my balcony garden

Directions

  1. Make the vinaigrette: In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. Add the oil, and whisk continuously until the dressing is emulsified.
  2. Cook the eggs, potatoes and green beans.
  3. Slice the potatoes and eggs into 1/2 inch slices.
  4. Assemble the jar in the following order:
    • grape tomatoes
    • green peppers
    • green beans
    • potatoes
    • salad greens
    • eggs
  5. Serve with dressing and mix with tuna.

Baked salmon and veggies

Baked Salmon and Roasted Vegetables

Ingredients

  • 4 frozen salmon, defrost and pat dry
  • 2 zucchini, roughly chopped
  • 1/2 head cauliflower, cut into florets
  • 500g cremini mushrooms, quartered
  • 1 green pepper, sliced
  • 4 tablespoon olive oil, divided
  • 1 tablespoon Dijon mustard
  • Salt and pepper

Directions

  1. Pre-heat oven at 350F.
  2. Defrost the salmon overnight in the fridge or in the microwave.
  3. Chop up the zucchini, cauliflower, mushrooms and green pepper.
  4. Place in a large bowl and toss with 3 tablespoons olive oil and season with salt and pepper.
  5. Put the vegetable pan into the oven for 30 minutes.
  6. Spread the remaining tablespoon of olive oil, Dijon mustard and salt and pepper over the salmon fillets.
  7. Put the salmon pan into the oven with 15 minutes left on the vegetables.
  8. Portion out the salmon and vegetables into containers.

Happy cooking 🙂

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Popsicles!!

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I was on vacation this past week and didn’t actually cook anything (re-heating fries on the stove doesn’t count). After getting home, the summer heat has arrived and what better way to cool down than with popsicles! I came across this cucumber mint green tea popsicle recipe from Cake Over Steak and decided to give it a try. They turned out delicious and perfect for a hot summer day 🙂

Cucumber Pear Mint Green Tea Popsicles

(adapted from Cake Over Steak recipe)

Ingredients
For the mint simple syrup:
  • 1 cup water
  • 1 cup sugar
  • 6 large sprigs of fresh mint
For the popsicles:
  • 1/2 cup mint simple syrup
  • 1/2 cup unsweetened green tea
  • 3 tsp fresh lime juice (from about one lime)
  • 1/2 English cucumber, peeled and roughly chopped
  • 1/2 pear, roughly chopped

Instructions

To make the mint simple syrup:
  1. Bring the sugar and water to a boil in a small saucepan. As soon as the sugar is dissolved, remove from the heat and stir in the mint leaves. Let it steap until it cools. Strain out the mint leaves and store in a glass jar in the refrigerator.
To make the popsicles:
  1. Add all of the ingredients to a blender (I used a Magic Bullet) with the liquid in the bottom. Blend until smooth. Give it a taste – it should be a little sweeter than you might want it to be, as it will lose some of its sweetness when you taste it frozen. Add more lime juice or simple syrup, etc. to taste.
  2. Pour the mixture into your popsicle molds and freeze for 4-6 hours or overnight. Enjoy!!

Popsicle1 Popsicle2 Popsicle3

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Cooking on Sundays: Canada Day Edition

IMG_20160703_232314Since it was Canada Day long weekend, I decided to stock up on veggies and take my time to put together some meals for this upcoming week. I’m also going on vacation so only have to make six meals (lunches/dinners) since breakfast is always steel cut oats. Since I had more time to shop, I visited my local farmer’s market, supermarket and produce store to get all my vegetables.

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I was inspired by a friend’s meal this week to try and make a collard greens wrap and just my luck, they were really fresh at the farmer’s market so I went for it and made a chicken hummus collard greens wrap. To go with the wraps, I paired it with a potato salad and some cabbage/carrot slaw. As well, summer vegetables looked really good so made a simple veggie bake to go with the baked chicken breast.

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Chicken Hummus Collard Greens Wrap

Ingredients

  • 1 chicken breast, baked and shredded
  • 12 collard leaves
  • 2 carrots, peeled and julienned
  • 8 stalks asparagus, trimmed and cut into 2″ pieces
  • Hummus, store bought or homemade (mine was homemade)
  • Pinch of salt
  • 1 tsp lemon juice
  • 1 tsp canola oil
  • Pepper

Directions

  1. Trim the white ends of the collard leaves as well as try to pare down the rib so that it’s flush with the leaf thickness.
  2. Simmer 2 inches of water in a large pan with salt and lemon juice. When it starts to simmer, turn heat down and place your first leaf in the water. Submerge for 30 secs and remove from water. Set aside on top of paper or kitchen towel to dry. Repeat for all leaves.
  3. Heat the pan with the canola oil and place the cut asparagus and pepper into it. Toss until asparagus is cooked yet firm.
  4. To assemble, place 2 leaves overlapping with the stems away from each other. Layer hummus, chicken, carrot and asparagus onto the leaves. Roll like a burrito with tucking in the sides as you roll. Repeat until all rolls are done. Then enjoy!!

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potato salad

Potato Salad

Ingredients

  • 6 baby red potatoes, washed and cut into quarters
  • 2 carrots, peeled and diced
  • 1/2 English cucumber, de-seeded and diced
  • 1 stalk green onion, diced
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp hummus
  • Salt and pepper, to taste

Directions

  1. Boil the potatoes until soft yet firm. About 15 mins. Rinse and run under cold water to cool.
  2. Mix together the carrots, cucumber, potato, green onion, mayonnaise, sour cream, mustard, hummus, salt and pepper.
  3. Place in fridge for at least 1 hour before serving. It just tastes better cold!

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Summer Veggie Bake

Ingredients

  • 2 small zucchinis, sliced in rounds
  • 4 Roma tomatoes, sliced in rounds
  • 1  baby summer squash, de-seeded and sliced
  • 9 stalks of asparagus, trimmed
  • 1 stalk leek, washed and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 tbsp olive oil
  • Salt and pepper

Directions

  1. Pre-heat oven to 450F.
  2. Cut up the leek and wash it thoroughly. Here is a great Youtube video on how to wash it – I had to look it up.
  3. Put 1 tbsp of olive oil in the pan and put leek slices into the pan and saute until soft. Add the garlic for an additional minute.
  4. Drizzle 1 tbsp of olive oil into your baking dish (mine’s a 2 qt) and spread around with paper towel until lightly coated. Place sauteed leeks on the bottom of the dish.Veggies2
  5. Layer tomatoes, zucchini and summer squash, alternating slices. Place asparagus in between the rows.
  6. Drizzle the remaining olive oil and salt and pepper over veggies.
  7. Put in oven and bake for 45 mins or until veggies are soft. Serve with baked chicken breast.

Hope you had a great weekend and happy cooking 🙂

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