a twist on a classic.

Looking for a quick and tasty dinner? You've come to the right place! When Joe and I are too lazy to whip up anything too labour intensive for dinner...grilled cheese is always an acceptable go-to. When Kraft Singles on Wonder Bread dipped in ketchup just won't do, we always look in our fridge for inspiration. We'll try anything! Brie with sliced pears, Oka and hot pepper jelly, a little pesto added to a classic...it's all good! 

A little visit to our Canadian-Korean friends the Jeung's this past summer inspired our latest creation. Not only do these two lovebird's create the most beautiful babies I've ever seen, they also create the most amazing Korean food I've ever tasted. Beef jjigae wrapped in sesame leaves with rice and hot pepper paste and this amazing seaweed salad...and the soup! Ahhh...I'm tempted to drop the 2 G's right now and fly to Seoul, just so they can cook for me again...and of course to get some snuggle time in with Miss Ara.

After this blissful experience, we were hooked on the umami flavour of Kimchi and headed to our local Korean food market to pick up a tub. At first we were a little unsure of how we were ever going to use up this rather large container of fermented cabbage, but after doing a bit of googling, discovered it was a pretty versatile condiment. Hence...the creation of the "So-Ko Melt" (South Korean Melt for those slightly puzzled). Joe was a little apprehensive at first, understandably so after the epic fail of my Kimchi quesadillas, but now requests these cheesy melts on a regular basis. 

 
So-Ko Melt
(Makes 1 Sandwich)

- (2) slices of bread of your choice
- enough sliced cheese to top two pieces of bread (I used white cheddar, but anything would work!)
- Kimchi
- (1/2) an avocado, sliced
- a handful of baby spinach


I like to prepare the sandwich in the pan before turning up the heat...it gives you a few extra minutes to perfect your sandwich without burning the bottom.

Butter one side of both slices of bread and lay one slice down in a frying pan, buttered side down. Top with half of the sliced cheese. Evenly layer as much Kimchi as you like on top of the cheese.

 

Slice avocado and layer on top of the Kimchi. Follow with a handful of spinach. Lastly, add another layer of cheese on top of the spinach and top with second slice of bread, buttered side up. I like to add this second layer of cheese so that the bread has something to stick too and the sandwich stays together better.

Turn on your stove to medium heat. Cook for a few minutes on each side, allowing the cheese to melt while keeping an eye not to burn the bottom. Squish down your sandwich using a spatula as you go to make sure it all melts together. Cut in half and serve. Enjoy!

fresh and spicy squash soup.

My mom's family, the "Vlaar's", are a rowdy bunch. We always get together for a big family feast every holiday, and while there may only be 20 or so of us, it generally sounds like a small army. I'm sure many of you can relate. After years of thanksgiving dinners, Christmas dinners, Easter dinners, birthday dinners...we've started to develop a few solid traditions. Predictable is such a negative word...I prefer reliable. We can always rely on Uncle Doug to get a rousing game of Bananagrams started. We can always count on the boys sneaking off to the basement or some back room to watch football while the girls prefer to chat or go for a walk. We can always rely on Uncle Arnie to be the last one to show up (unless Joe and I are driving separate cars...because then he'll always win). And of course, we can always count on an amazing meal.

The meal itself, over the years, has also started to become somewhat reliable. Trust me...I'm not complaining! New recipes seem to need the official "Vlaar seal of approval" to make it to the next holiday, and while some have sadly failed (Uncle Arnie's almond mashed potatoes circa 1999), others have passed with flying colours. Among the current repertoire is of course "Seven-Layer Salad", "Aunt Tina's Cheesecake", the infamous "Broccoli Bake", and this "Spicy Squash Soup". It's the perfect combination of flavour, warmth and spice, and it makes the perfect addition to any holiday meal. If you're not a fan of anything too spicy, I'd definitely cut back on the ginger and the red pepper flakes. Enjoy!


Fresh and Spicy Squash Soup

- (2) tbsp vegetable oil
- (2) onions, chopped
- (2) cloves of garlic, chopped
- (1) stalk of celery, chopped
- (1/4) cup of minced ginger root
- (1/4) cup of chopped fresh cilantro
- (2) tsp ground coriander
- (1) tsp ground cumin
- (1/2) tsp each salt and pepper
- (1/4) tsp grated lemon rind
- (1/4) tsp turmeric
- (1/4) tsp red pepper flakes
- (8) cups of peeled butternut squash, cubed
- (1) tomato, chopped
- (4) cups of chicken or vegetable broth
- (1) can of coconut milk
- (1/4) cup of fresh cilantro leaves


In a large, heavy pan or Dutch oven, heat oil over medium heat. Add onions, garlic, celery, ginger root, fresh cilantro, ground coriander, cumin, salt and pepper, lemon rind, turmeric and red pepper flakes. Cook, stirring often, for 5 to 8 minutes, or until aromatic and onions are softened.

Stir in squash and tomato. Pour in broth and bring to a boil. Reduce heat to low. Cover and simmer for about 20 minutes or until squash is tender. 

 In blender or food processor, puree soup in batches until smooth. 

Return to pan and heat until steaming. Stir in coconut milk and heat through. Serve garnished with fresh cilantro. Note...I ran out of fresh cilantro half way through...oops!!!

pumpkin pie granola.

Yes...I'm a nerd. There it is, I admit it. Yes, I clip coupons and I check out grocery store flyers online. Yes, I organize the books in my book shelf by height and of course by category as well. Yes, I watch the Bachelorette and it's even more scandalous counterpart the Bachelor Pad. And yes, I may even follow a few of the contestants on twitter (I know...shameful!). Yes, I'd prefer a night at home reading Nicholas Sparks in my purple pants and "Gangsta" tee over bar-hopping (although who doesn't like to shake things up every once in a while). Yes, I read cookbooks in my spare time. No, I generally don't like to buy things at the grocery store unless they're on sale...and yes, I make my own granola. Phew...I'm glad that's finally off my chest. 

Growing up, the cool kids at school were always the ones packing dunkaroos and fruit roll-ups in their lunch box. Their parents gave them cold pizza for their lunch, and if they HAD to have a sandwich, it would always be on white bread with something fun like nutella or chocolate sprinkles. And of course they were always the ones with the "chinese noodles". Looking back, eating a bag of uncooked "Mr. Noodles" seems pretty disgusting, but it really was delicious!

While my mom now purchases drink boxes and fruit snacks for my younger brother (which is in my opinion about 15 years too late...and he is about 15 years too old for that!), we were definitely not part of the "cool" club when it came to lunches back in grade school. While we had luckily convinced my mom that whole-wheat bread was the devil, our lunches generally contained fruit, granola bars, and a sandwich (much to my chagrin). I must be getting old, because I know find myself roaming the grocery store and avoiding everything in the centre isles because they contain too many preservatives. I have become my own worst nightmare. I make my own cookies because I know what goes into them, I generally don't buy anything that that comes frozen in a box (unless it's Mike's Pizza...because that is just plain delicious), and I not only eat whole wheat bread...I make my own! Yes, I have become "granola", and therefore, I give to you this festive version of a personal favourite. Fall = pumpkins = pumpkin pie granola = Enjoy!



Pumpkin Pie Granola
(makes 8 cups)

- (3) cups of large flake rolled oats
- (2) cups of puffed rice cereal
- (1) cup of pepitas (hulled pumpkin seeds)
- (3/4) cup of chopped pecans
- (1/3) cup of roasted unsalted shelled sunflower seeds
- (3) tbsp. flax seeds
- (1/3) cup of packed brown sugar
- (1/3) cup of pure maple syrup
- (1/3) cup of vegetable oil
- (3/4) tsp. of cinnamon
- (3/4) tsp. of ground ginger
- (1/4) tsp. of ground cloves
- (1/4) tsp. of nutmeg
- (1/4) tsp. of salt



Preheat oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds and flaxseeds. Feel free to mix this up as much as you like. I used a puffed quinoa cereal instead of puffed rice as well as a mixture of rolled oats and kamut flakes...be as creative as you want (or finish off all your old boxes of cereal)!

In a saucepan over medium heat, cook brown sugar, maple syrup, oil, cinnamon, ginger, cloves and salt, stirring until sugar is dissolved. It will take about 3 minutes. Keep stirring or swirling pan and watch that the sugar mixture doesn't boil over. 

Pour syrup over oat mixture and toss to coat. Spread granola evenly over the two baking sheets. Note that I used aluminum foil instead of parchment paper (as I realized last minute I was out). If you choose to use aluminum foil as well, make sure to keep an eye on the granola as it seems to bake a little quicker and the bottom gets toasty quick. If you have it, I think parchment paper is definitely a better option.

Bake in top and bottom thirds of the oven, switching and rotating pans halfway through and stirring twice, until crisp and golden, about 30 to 35 minutes.

Let granola cool on pans and break up any large clumps. Store in airtight containers for up to 3 weeks or even freeze until you're ready to enjoy!

toasted sesame ginger salmon.

Mmmm...doesn't that make you hungry? Blogging about food is a lot harder than one may think. It's 8:30 at night...you're sitting on your couch and the dinner you ate over two hours ago is just not cutting it any more...you're looking at pictures of food...and writing about food...and craving just about anything with salt in it...and to top it off...your're watching Diners, Drive-Ins and Dives! That "Guy" gets me every time!

Well, before I hit up the snack cupboard, here is a recipe that everyone should try at least once...although that may not be enough. This recipe has quickly become a "go-to" for Joe and I. It's not overly difficult, so it's great to whip up on your everyday Thursday night, but it's also an amazing dish to serve up if you have guests coming over for dinner. And it just looks so pretty! We eat this salmon with just about anything, but if you want to keep with the Asian flavours, serve with a side of rice, some bok choy, or a bowl of miso soup. Another tip of mine...call your husband when he's "working from home" and have him marinate the fish for you on one of his "15 minute breaks"...every little bit helps!



Toasted Sesame Ginger Salmon
(Serves 2-4 people)

- (1 1/2) lbs of raw salmon
- (1/4) cup of olive oil
- (2) tablespoons of toasted sesame oil
- (2) tablespoons of rice vinegar
- (2) tablespoons of brown sugar
- (2) tablespoons of soy sauce
- (2) garlic cloves, minced or grated
- (1) tablespoon of freshly grated ginger
- (1-2) tablespoons of toasted sesame seeds
- (4) green onions, sliced

Sesame Ginger Honey Glaze

- (1/4) cup of honey
- (1) teaspoon toasted sesame oil
- (1) teaspoon soy sauce
- (1/2) teaspoon of freshly grated ginger
- (1/2) teaspoon toasted sesame seeds (toasting isn't totally necessary)

Preheat your oven to 400 degrees F. Line a baking sheet or shallow baking dish with aluminum foil and set aside.

In a bowl, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar and whisk well until combined. Either add the salmon to the bowl of marinade and cover or place both the salmon and marinade into a ziplock bag and allow to marinate in the refrigerator for at least 30 minutes. Note that I generally cut this recipe in half as I'm only cooking for the two of us :).

Once the salmon has finished marinating, it is now time to pop it in the oven. Place your filets skin side down directly onto the aluminum foil. If you like, season your salmon with a pinch of salt and pepper and place in the oven. The cooking time will vary slightly depending on your oven and the thickness of your filets, but they will generally take about 20-30 minutes. I like to turn my oven to broil for the last 5-10 minutes to get a nice carmelized crust. 

While your salmon is baking, you can go ahead and prepare the glaze. Combine all ingredients listed above in a small bowl and whisk until smooth. Set aside.

Once your salmon is finished cooking, remove from the oven. If you're unsure if your salmon is fully cooked, insert a fork into the thickest part of your filet and check out the inside. The fish should be a lighter shade of pink throughout, completely opaque, and should easily flake apart with your fork. 
I like to run a thin spatula underneath the fish to separate it from the skin. Next, plate the fish and top with the glaze. Sprinkle with green onions and sesame seeds and serve. Enjoy!

 

summer sides.

I don't know about the rest of you, but summer for me means barbequing. I have spent the last eight months of the year trapped in my little 10' by 4' kitchen slaving over a hot stove (My husband is convinced it's 12' by 6'...but don't men generally exagerate when it comes to measurements?) Either way, by the time May roles around I am itching to get outside, to smell the fresh cut grass, have the sun beat down on my pasty white skin, to look out over my big back yard, turn on the grill and start cooking. Oh...did I forget to mention that I live in Downtown Montreal? For now this is my beautiful view...

 
And this is my little slice of heaven...

But regardless of my sad little backyard scenario, that mean machine barbeque can cook up some fantastic burgs' and dogs' just like best of your oversized grills. And who can't grill a burger or boil a hot dog...it's the salads that really make a barbeque!
Skip the typical potato salad or pasta salad next time you're asked to bring a side dish to your family get-together and try this amazing sweet potato and black bean salad. This recipe has been adapted from a recipe originally featured in the New York Times and is a really great alternative to your typical macaroni and mayonaise. Enjoy!

Sweet Potato and Black Bean Salad

- (4) medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 to 1-inch chunks
- (2) tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper to taste
- (1) large onion, chopped
- (3) cloves of garlic, minced
- (1-2) tablespoons of minced fresh or pickled hot chile, like jalapeño
- Juice of 2 limes
- (1) tablespoon of white vinegar
- (1) teaspoon cumin
- (1/3) cup of extra virgin olive oil
- (2) cups of cooked or canned black beans, drained
- (1) cup of chopped fresh cilantro

Heat oven to 400 degrees C. Put cubed sweet potatoes on a large baking sheet, drizzle with about 2 tablespoons of olive oil (or enough to baste), toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, about 30 to 40 minutes. Remove from oven.

In a medium skillet, heat about a tablespoon of olive oil and saute the onion until tender, about 3-5 minutes.  Add the garlic and chiles and saute another 30 seconds to 1 minute.

 

In a small bowl, whisk together the lime juice, vinegar and cumin.  While whisking, drizzle in the olive oil until dressing comes together.  Season with salt and pepper.

In a large bowl, combine sweet potatoes, onion mixture, black beans and cilantro and toss with dressing to coat.  Serve immediately or refrigerate and enjoy later.

 

lindsay's homemade oatmeal.

I've been meaning to blog about this recipe for months now, but the problem is that every time I make it, it's just slightly different. Kind of hard to write down a recipe that's always changing and all in my head...but here we go! I've been making a version of this homemade oatmeal for the last year now. Every Sunday night I will make a large pot of it and eat it for breakfast the next week. Wow...that just made me sound really boring! I do mix it up every once in a while...have some eggs, cereal...avocado on toast (for those of you who know my obsession with avocado)...but really, this is a staple at our house. 

The great thing about this recipe is how versatile it is. Really...the ingredients listed below are but mere suggestions. Feel free to add whatever "add-ins" you like from coconut, to dried fruit, to fresh fruit...even chocolate chips! Although I personally don't think I could stomach chocolate chips first thing in the morning...but to each their own. This recipe can be made and eaten immediately or reheated whenever you like. I generally keep it in a container in the fridge and scoop a bowlful for myself for breakfast. A splash of milk or water and a couple of minutes in the microwave and presto...instant oatmeal! 

One thing to keep in mind, this isn't your typical Quaker Instant Oatmeal, so don't expect it to taste like it. For starters, it's actually good for you! Depending on what you have on hand in your cupboards (and what your diet may be lacking) the sky's the limit! If you're looking to add a little fibre to your diet, some fresh fruit or a couple tablespoons of oat bran would be great. Adding a couple tablespoons of ground flax seed is a great source of antioxidants and Omega-3's. If you're trying to cut back on sugar, skip the brown sugar and maple syrup (although I must say it won't taste nearly as good!). Steel-cut oats are a slightly tougher, chewier oat and because they take longer for your body to digest, they keep you feeling fuller longer. Sorry for the spiel on nutrition, but eating this oatmeal for breakfast every morning just makes me feel slightly less guilty when a baguette and cheese becomes my dinner.

Oh...one last suggestion...buy your ingredients at a bulk store! Some grocery stores will package some of these ingredients in fancy containers with fancy labels and claim they are shipped from Ireland, but by buying everything at a bulk store, this recipe should cost you mere pennies!

Lindsay's Homemade Oatmeal

- (4) cups of water

- (1) cup of steel-cut oats

- (1) pinch of salt

- (1/4) tsp. cinnamon

- (1) cup of large flake oats (quick oats will work too)

- (1/2) cup of raisins, or any other dried or fresh fruit

- (1/8) cup of flax seeds, coconut, slivered almonds, etc. (optional)

- (2) tbsp. ground flax, oat bran, etc. (optional)

- (1) cup of milk 

- (2-3) tbsp. pure maple syrup, honey, agave, etc. (depending on how sweet you like it)

- (2-3) tbsp. brown sugar or another sweetener (again...depending on how sweet you like it)

To start, add 4 cups of water to a large pan along with 1 cup of steel-cut oats. Add a pinch of salt and cinnamon and bring to a boil over medium/high heat. 

Once the oats come to a boil, reduce heat and simmer for about 10-15 minutes. Make sure you keep an eye on your oatmeal at this point, stirring occasionally and watching that it doesn't boil over. You will notice that a good portion of the liquid will evaporate, but while there is still a fair amount of liquid left in the pot, add in the large flake oats, the raisins (or whatever dried fruit you may be using), the flax seeds, and the ground flax seed. Stir to combine.

Just a side note that your body has a tough time processing flax seeds properly and you don't always get all the nutritional benefits from whole flax seeds. This is why ground flax seeds and flax seed oil are far more beneficial nutritionally, but I just like to add them for some texture.

 Stir in one cup of milk. This will give your oatmeal a creamy texture. Add in maple syrup and brown sugar (or whatever sweeteners you may or may not be using). Cook on low heat for another 10 minutes or so...again, stirring occasionally. You will start to see your oatmeal become a thick, creamy ooey gooey masterpiece!

And there you have it! Homemade oatmeal! Remove from heat and either serve immediately or let it cool and store in an air-tight container in the fridge.

 

chili...inside and out.

Okay. First I must apologize. Again I have been M.I.A. for far too long. I could give you my list of excuses...busy at work, being without my camera, a little detour to Puerta Vallarta...but really...no one likes excuses. So here it is...my world famous chili! Okay...maybe not the world, but maybe Southern Ontario...or at least the Niagara Region...okay, maybe just at my house...but one day...

I know this recipe seems like an odd one to share considering it's spring and chili is generally more of a winter's night kind of meal, but for those of you living in Southern Ontario, or Montreal, or Halifax or even Trenton, Michigan...we've been teased with some warm days, but the 5 day forecast is looking cold and rainy! My solution...stay in your PJ's all day today, tune in to the "W" network and watch a cheesy romantic comedy from the 80's, and make a big pot of chili. Just a suggestion :).

This recipe is of course a spin off of another recipe I found...an award winning recipe at that. Stratford, Ontario hosts a yearly "Heartburn Day" festival where people gather to share their favourite recipe for chili, and this was one of the winners! This festival MUST be Stratford's true claim to fame...not this one hit wonder Justin Bieber :).


People's Choice Chili
(Serves 4-6)
 
- (7) slices of bacon
- (1) lb of lean ground beef
- (1) onion, chopped
- (1) clove of garlic, minced
- (2) tbsp of brown sugar, packed
- (1) can (19oz) diced tomatoes
- (1) can (19oz) kidney beans, drained and rinsed
- (1) can (14oz) pork and beans in molasses
- (1/3) cup of vinegar
- (1) tsp dry mustard
- (3) tbsp chili powder
- (1) tsp Worcestershire sauce
- (1/2) tsp salt
- (1/4) tsp pepper
- hot pepper sauce (however much you like)


Cook bacon over medium heat until crisp and then drain on paper towels. Crumble and set aside.

Drain fat from pan if you wish and increase heat to medium-high. Add the ground beef to the pan, breaking it up with a spoon. Add the chopped onions to the pan and continue cooking for 10 minutes or until no longer pink. The key is to have a handsome guy like this to help break apart the ground beef :).

There are two ways to proceed from here. You can either choose to bake the chili or put it in the crockpot. If you're hoping to eat the chili right away, baking it will be much quicker, but if you're making it ahead of time, letting it simmer all day is good option. 
Add all the remaining ingredients to either an oven-proof casserole dish or your crockpot, including the ground beef mixture and crumbled bacon. Stir until combined.

If you're baking the chili, cover and bake at 300 degrees F for 2 hours, stirring occasionally. Remove the lid after 2 hours and bake for an additional hour, allowing the chili to thicken. If you've chosen to cook the chili in the crock pot, set to medium heat and allow to simmer for 4-6 hours, again stirring occasionally. Serve and enjoy!

 

coconut red lentil soup.

I must explain to all of you my lack of blogging recently. It isn't that I've been too lazy, although once you hear the real reason you may beg to differ. It isn't that I haven't been cooking. Trust me...we've been eating. And it definitely isn't due to a lack of new recipes to share. Since recently joining the addictive habit of Pinterest, my camera is overloaded with new recipes we've been trying. Sidebar...I must apologize to all of you who are "following" my posts on Pinterest, as my "repins" have all been of the foodie persuasion.

The real reason for my recent absence has been due to a little technical glitch with my laptop. I have recently lost all function of my letter "e", and for those of you who think this may not be a big deal...stop and consider the number of times I have had to "copy" and "paste" just to write this paragraph! Super frustrating! And it's a "good" day when it's just my letter "e" that decides not to work. Some particularly frustrating days, my "e" along with my "d", my "s" and some days even my "c" decide not to work! Luckily this is a "good" day. My husband is convinced this problem must be some sort of virus I picked up on Pinterest, but I'm not fully convinced. I unfortunately think it has more to do with the honey that may have dripped on my computer while I was blogging about granola bars...oh the hazards of the job :)

So while I generally like to "reword" a recipe I find, this one is copied directly from 101 Cookbooks...just for my sanity. Feel free to follow the original recipe from Heidi here.   

Since it's February, and since the weather in Montreal continues to dip below -20 degrees C, I will continue to make soup. And this recipe is a keeper! So tasty and hearty and according to my mom..."the kind of soup that really sticks to your ribs". For the past two weeks I've made a big pot of it on Sunday afternoon, and then enjoy it in my lunch at work for the rest of the week. For those of you who may be scared off by the raisins or the cilantro, I think it would still be great without them...maybe even with a dollop of peanut butter or sour cream on top! Don't judge...the added fat just seems to add a certain "je ne sais quoi"!


Coconut Red Lentil Soup

- (1) cup of yellow split peas
- (1) cup of red split lentils
- (7) cups of water
- (1) medium carrot, cut into 1/2 inch pieces
- (2) tablespoons of fresh peeled and minced ginger
- (2) tablespoons of curry powder
- (2) tablespoons of butter
- (8) green onions, thinly sliced
- (1/3) cup of golden raisins
- (1/3) cup (80 mL)of tomato paste
- (1) 14-ounce can of coconut milk
- (2) teaspoons of salt
- one small handful of cilantro, chopped

Give the split peas and lentils a good rinse - until they no longer put off murky water. 

Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. 

Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt.

Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water for a thinner soup or simmer longer for a thicker consistency.

Feel free to eat this soup on it's own, sprinkled with cilantro and the remaining green onions, or add on top of your favourite grain; rice, barley, farro, whatever!

Enjoy!