15th March 2016
I love sweet potatoes and am always trying to find new ways to eat them. This recipe is inspired by Sarah Britton’s My New Roots cookbook. In her book she has a recipe for sweet potato and mushroom tacos with a red cabbage slaw. For my tacos I substituted the mushrooms for avocados and baked my sweet potatoes rather than broiling them on the stovetop.
These tacos are perfect for either lunch and dinner!
Sweet Potato Tacos
- 500g sweet potatoes, peeled and cubed
- 2 cloves of garlic, minced
- 2 shallots, sliced
- Tablespoon of smoked parika
- Teaspoon of cumin
- Teaspoon of thyme
- Dried chili pepper to taste
- Salt and pepper to taste
- 1/4 cup olive oil
- 8 small wraps
- 1 avocado, cubed
- Red cabbage slaw (see recipe below)
- Preheat oven to 200 C/400 F.
- In a lasagne dish, combine the sweet potatoes, garlic, shallots, spices and olive oil. Mix well, ensuring everything is covered in olive oil. Bake in the oven for 30 – 35 minutes, so that the sweet potatoes can easily be pierced with a fork.
- Build your tacos! I like to first toast my wraps, then add the sweet potatoes, avocado, and red cabbage slaw and enjoy!
Red Cabbage Slaw
- 1/2 head of red cabbage, thinly sliced
- Handful of cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Mix all ingredients together and let set for at least 10 minutes to allow flavors to marinate.
5th April 2015
I love Sunday brunch. Sunday is the only day of the week that my husband and I are both off from work. So every Sunday we plan a special breakfast/lunch meal to enjoy after sleeping in.
My New Roots’ Veggie and Egg Tower of Power is one of my favorites. It combines so many delicious flavors – oven roasted tomatoes and sweet potatoes, caramelized onions, sauteed spinach, and poached eggs! Who wouldn’t want to start their day with this colorful dish?
Veggie and Egg Tower of Power, serves 2 very hungry people
- 750g of sweet potatoes
- 200g cherry tomatoes
- 4 big handfuls of spinach
- 2 medium red onions
- Olive oil
- 4 eggs
- 1 tablespoon vinegar
- Salt, pepper, and chili flakes
- Start by caramelizing the onions. Peel and slice the onions into rounds. Heat some oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.
- Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with a little oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
- Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
- Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
- While the spinach is wilting, poach the egg:
1. Bring a pan of water to a rolling boil, add one tablespoon of vinegar, and reduce to a gentle simmer.
2. Crack one egg at a time into a teacup and carefully tip it into the water bath. With a spoon, gently encourage the white to encase the yolk, if desired.
3. Set the timer for 4 minutes.
4. When the time is up, remove egg with a slotted spoon and place on a paper towel to remove any excess water. If you are cooking more than one egg at a time, keep the cooked ones in a little bit of poaching water to keep warm.
While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.
8th March 2015
I love halloumi – so delicious and salty! I like to have it on hand for meals and sometimes even a late night snack. One night a couple of weeks ago my husband came into the kitchen and asked who fries halloumi at 11 o’clock in the evening. That’s me and I can’t get enough.
If I make a meal out of this delicious Cypriot cheese, I like to pair it with something a bit sweeter like tomatoes, or in this case blueberries. The sweetness balances out the saltiness creating a delicious taste explosion in your mouth.
This recipe for Grilled Halloumi with Blueberries comes from Naturally Ella. It is so easy to make and the combination of flavors is perfect – salty, sweet, spicy, and fresh! The only change I made to the recipe is leaving out the hazelnuts and adding pita bread. I’m not a huge fan of hazelnuts but you can always add them if you’d like! I think the intention of this recipe was as a snack or a starter, but I made it for dinner. With the pita bread, you can stuff everything inside them or scoop the delicious cheese and blueberries on top. Yum!
Grilled Halloumi with Blueberries
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- Freshly ground black pepper
- 6 oz. blueberries
- 1 jalepeño pepper, minced
- 2 tablespoons mint
- 2 tablespoons cilantro
- 1 package halloumi, cut into 8 slices
- 1 tablespoon olive oil
- Pita bread (optional)
- In a small bowl, whisk together olive oil, lemon juice, honey, and black pepper. In a separate bowl, toss blueberries with the minced jalepeño pepper, 1 tablespoon mint and 1 tablespoon cilantro. Pour dressing over blueberry mixture and set aside.
- In a large skillet, heat olive oil over medium-high heat and add 1 tablespoon olive oil. Add halloumi and cook until golden, 2-3 minutes per side.
- Place cheese on a plate, spoon blueberries over cheese slices, and finish with remaining herbs. Serve while halloumi is still warm with freshly baked pita bread. Enjoy!
1st February 2015
One of my favorite ways of preparing vegetables is by roasting them in the oven. Slicing up veggies and tossing them with a little bit of oil and salt before letting them bake in the oven for half an hour makes the perfect side! Combinations are limitless!
Zucchini pizza boats combine my love of roasted vegetables with pizza. They are easy and delicious! Plus you can be creative and add whatever toppings you’d like!
Zucchini Pizza Boats
- 1 zucchini per person
- Marinara sauce (my recipe follows below, or you can use your favorite jarred sauce)
- Toppings for the pictured boats:
- Halved cherry tomatoes
- Other possible toppings:
- Bell pepper
- Mushrooms, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Cut off the ends of the zucchini and slice lengthwise. With a spoon, hollow out the middle.
- Arrange a baking tray with baking paper and the zucchini slices.
- Spoon in marinara sauce, then whatever toppings you’d like.
- Bake in the oven for 30 minutes.
- Serve with pasta topped with the leftover marinara sauce and enjoy!
Lisa’s Marinara Sauce
- 3 tablespoons olive oil
- Crushed dried peppers (to taste – I like my sauce super spicy!)
- 2 shallots, minced
- 3 cloves of garlic, minced
- 1 14oz can of whole peeled tomatoes
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Place a large sauce pan on a medium-high heat. Once the pan has heated up, and olive oil and crushed dried peppers.
- As soon as the oil becomes fragrant, add the shallots and garlic. Saute for about 3 minutes.
- Add the rest of the ingredients and stir to combine. Bring to a boil, then reduce heat, cover, and let the sauce simmer for 15-20 minutes.
- After the 15-20 minutes, remove the cover and, using a potato masher, crush the tomatoes until you have a nice, thick sauce.
18th January 2015
Often while growing up, whenever my family spent a day shopping at the mall we would head to the food court. We had a standard offering, including pizza, burgers, and fried chicken, but I always loved eating Chinese. I’d always have trouble choosing between sesame chicken and lo mein – I love them both so much!
I am so happy that I’ve found a recipe for lo mein from Eat Good 4 Life that tastes just as good as the food court, without making me feel guilty afterwards. This recipe is easy to adapt if you want to add chicken, shrimp, pork, beef or tofu. You can also make it in under 20 minutes, so it’s perfect for a weeknight!
Vegetable Lo Mein, serves 4
- 400g egg noodles
- 2 tablespoons oil (I always cook with unscented coconut oil)
- 3 bell peppers (red, yellow, and green), chopped
- 1 large onion, chopped
- 2 tablespoons fresh ginger, minced
- 3 scallions, chopped
- 1 cup fresh basil
- 1/4 cup honey
- 2 tablespoons tomato paste
- 1 cup vegetable stock
- 4 teaspoons cornstarch
- 1.5 tablespoons sesame oil
- 1/4 cup rice vinegar
- In a small bowl, add all of the sauce ingredients and mix well with a whisk. Set aside.
- Prepare noodles according to package instructions.
- While the noodles are cooking, heat up a wok and add the oil. Stir fry the peppers, onion, and ginger until tender, about 4-5 minutes.
- Add the noodles and scallions, then add the sauce. Cook for about 1-2 minutes until the sauce is heated and begins to thicken.
- Toss in the basil. Serve and enjoy!