This supper sunday I have a BBQ treat! I LOVE salmon, especially from the BBQ in the spring/summer.
I knew it was time for this recipe when I went out into the garden and our garlic chives had come up!
This is a heavily modified recipe from the WEBER Real Grilling cookbook. Also I served this with some coconut nutmeg sweet potato (an invention of mine and my mom’s from Easter dinner this year, and let me just say YUM).
Cedar Plank Salmon
2 tbsp fresh lime juice
2 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp honey or maple syrup
1/2 cup chives, or just a handful
3 garlic cloves
1 tsp salt
1/2 tsp ground pepper
1/8 tsp cayenne pepper
1/4 cup extra virgin olive oil
1 large salmon fillet (2 1/2- 3 lbs)
1 untreated cedar plank, submerged in water for at least 1 hour
First put all of the ingredients for the sauce into a blender and blend until it is fairly smooth and incorporated.
Place your salmon on your soaked plank and smother it in the sauce.
Now put it on a pre-heated BBQ on med-high, cook roughly 1/2 an hour until it flakes and is opaque.
Coconut Nutmeg Sweet Potato
2 large sweet potatoes
2 tbsp coconut oil
2 tbsp shredded coconut
1 tsp ground nutmeg
1/2 tsp seasoning salt (or to taste)
Cut the sweet potato into approx. 1″ cubes, place in a roasting pan and coat with melted coconut oil.
Roast in the oven at 400 F for 20 minutes, or until it is cooked through and golden. For the last 2 or so minutes of cooking time add the shredded coconut on top so it can brown in the oven too. Now remove it from the oven and sprinkle over the nutmeg and seasoning salt.
Serve this wonderful combination together and enjoy!
OMFG these sweet potatoes are good!
Hope you are having a succulent Sunday! and only ONE MORE SLEEP UNTIL BOOBCAMP!
I do realize it has been a while for Wellness Wednesday, but here I am -back at it- and what I wanted to share with you today is a super healthy lunch that I have been obsessed with lately!
I call this ‘The Bev Sandwich’ because when my parents went down to California to visit my aunt and uncle, my aunt Bev made this for my mom for breakfast- therefore it is now ‘the Bev Sandwich’.
I don’t eat this for breakfast- although you could and that would be great- but I have been eating it almost everyday for lunch! I don’t know about you, but I find it hard to think of healthy lunch ideas, because I’m not really a ‘leftovers for lunch’ kind of person, but I also don’t want a ton of bread or crackers, nor do I want something that is really time consuming, but I do want it to be super healthy- and this definitely fits the bill!
This recipe is remarkably simple, but I have never thought of it before.
Step 1: toast a piece of your favourite bread:
I like this stuff- it’s super healthy and the pieces are a little smaller, and just all around tasty- also a little bit firmer to stand up to the toppings.
Step 2: Spread 1/2 an avocado on the toast
Step 3: Top with 2 eggs, cooked however you like- I cook my eggs in the microwave with a bit of seasoning salt and chili sauce. (For 2 eggs I cook 45 seconds, stir, then another 45 seconds). I did mine with 4 eggs cause I was making one for my mom too!
Step 4: (optional) cover it with even more chili sauce mmmmmmm. I use this stuff.
Enjoy- this is super simple, but SUPER tasty full of protein and healthy fats, and it really keeps you going through the day!
Hope this helped you for some good lunch ideas- and that your Wednesday is full of Wellness!
Supper Sunday again- and this one is a tried-and-true favourite! I LOVE this, and it is great crowd pleaser. I think of it as a more posh lasagna to feed a crowd – because you can be all “shells stuffed with artichoke hearts and ricotta”. lol
The original recipe for this was from Giada De Laurentiis (the Food Network chef)- but it has so many modifications and changes that they’re more like distant cousins now.
Stuffed Pasta Shells
1 1/2 lbs ground pork
3 cloves of garlic, minced
1 medium onion, diced
about 6 button mushrooms, diced
1 tsp pepper
1 8oz (475g) tub ricotta cheese
4 tbsp basil pesto (or any pesto)
1/2 cup grated parmesan cheese
1 cup chopped artichoke hearts (I use the ones that come in a jar)
1 box (375g) of jumbo pasta shells
1 can tomato sauce
1 cup grated cheddar cheese
Cook the ground pork with the garlic, onions and mushrooms, sprinkling the pepper over top. Once it is cooked set it off to the side to cool while you make your egg-cheese mix. – Meanwhile cook your jumbo pasta shells until they are not quite al dente, like you would if you are making lasagna.
Mix the ricotta, eggs, pesto and parmesan together.
Now (once the pork has cooled a little- but you don’t have to wait that long) mix your pork, egg-cheese mix and your chopped artichoke hearts all together in a bowl.
This is the part where your hands get messy- stuff your pork-cheese-artichoke mixture into your shells.
I like to turn the sideways like this and squeeze them and they open right up. I also like to way overstuff my shells- I’m usually left with a few extras at the end that are good to serve with a bit of sauce to anyone who doesn’t eat cheese.
Once you have stuffed all you can stuff
then you pour a bunch of sauce over the top, and sprinkle it with cheese.
Now pop it into the oven at 375 F for about 40 minutes. (the meat is already cooked- this is just to melt the cheese, cook the egg and marry all the flavours together)
This made enough for a 9X13 plus a smaller oval corning wear dish.
Now serve it with a side salad- or just on its own and BAM- delicious dinner 🙂 I promise it will be a hit!
Hope you are all having scrumptious Sundays!
I know I have been terrible with Supper Sunday’s – I’ve missed two in a row- there has just been so much going on! But here I return- and with a pork roast!
Now you may notice that this recipe is remarkably similar to the lamb recipe I posted in February, and that is because it is pretty much the same recipe- this works well for pork too!
Rosemary Garlic Pork Roast
1.5 kg pork roast (I used a pork blade roast)
10-15 cloves of garlic slivered into big slices
2 tbsp Montreal Steak Spice
2 tbsp rosemary (dried but not ground- alternatively you can use fresh rosemary- that’s even better)
3 tbsp vegetable oil
I’m cooking this in my large cast iron pot. First you sear all the sides of the pork roast in your pot over high heat.
Then you take it out, and cut little slits into the roast to stuff all your garlic into- leaving a few to put over the top.
Sprinkle all sides with Montreal Steak Spice. Then put it back in your pot, put the rosemary, leftover garlic, and oil over top
Then bake in a 350 oven for approximately 2 1/2 hours for a very well done- falling apart roast!
I served my roast with corn and pan steamed and fried brussels sprouts- (add a 1/2″ of water into your pan full of halved brussels sprouts- with the lid on steam them for 5 minutes, take the lid off, letting the water evaporate, then add a little butter or oil, salt and pepper, and fry them until they get a little golden on some sides- best way to eat brussels sprouts!)
Hope you are all having a delicious Sunday!
It almost feels strange posting a recipe here after all the swimwear! But alas- I shall not break the chain of Supper Sunday! I will admit- I pre-prepared this post so that I wouldn’t have to worry about blogging a dinner during my swim course so I sadly do not have this soup to take with me for lunch tomorrow 🙁 – but on with the recipe!!
This Sunday I have soup- it’s a return to Soup Sunday! Today’s soup is a recipe that my mom got from her friend at curling and it’s definitely a good one! Super tasty and not really like any of the other soups in my repertoire, since it is a puree soup. It is also a slight misnomer since it has lots of different vegetables and not just turnip, potatoes and kale.
Turnip, Potato & Kale Soup
1 lb of bacon, diced
2 large onions, diced
3 large celery stalks, diced
1 cup leeks, chopped
3 cups potatoes, diced
3 cups turnip, diced
1 cup fresh kale, chopped & packed
4 cups chicken broth
1/4 tsp dried thyme (or 2 sprigs fresh thyme)
1 cup cream
salt & pepper
Cheesy Garlic Bread
6 slices of your favourite bread- I use a dense pumpernickle
6 cloves of garlic minced
1/4 cup of butter
1/2 tsp dried parsley
1/2 tsp seasoning salt
1/2 cup shredded aged cheddar cheese (I used supreme)
In a large soup pot, fry the bacon, onion, celery and leeks until the bacon has reduced and the vegetables are reduced.
Add the potatoes, turnip, kale and thyme, along with the chicken broth. Bring this all to a boil, then reduce to a simmer for 20 minutes, or until your turnips and potatoes are cooked.
Blend everything together into a nice consistency- an immersion blender would be ideal for this- but I used my Vitamix instead, which worked really well!
Then pour it back into your pot and add your cream and salt and pepper to taste.
Now onto your garlic bread- depending on the bread you choose, I like to toast my bread before so that it is nice and crunchy and doesn’t get soggy with the butter. Then take your garlic and butter in a bowl and microwave for 1 minute to 1 1/2 minutes, until the butter is all melted and the garlic is incorporated. Then add your parsley and seasoning salt.
Then spread the butter over your bread, adding spoonfuls of the garlic and spreading it all over. Once this is evenly distributed then divide your cheese between the pieces of bread spreading it evenly (my mom doesn’t like the cheese so we left hers without). My dad is the expert cheese spreader- so that is his job.
Broil until nice and crispy and serve with your soup!
This is so tasty, and a great combination together, especially with a little wine (but to be fair- what isn’t made better by wine?).
I hope you all had a scrumptious Sunday!
In reality this sunday I ate some delicious cabbage rolls from the freezer that my mom vacuum sealed for me while tracing out all the Pin-Up girls patterns in mine, my mom’s and my sister’s size, colour coded in labeled baggies.
So many swimwear requests! I’ll be up to my eyeballs in spandex until the end of summer!