Tag Archives: entree

Seafood Chowder

Seafood Chowder

Seafood Chowder


Lately, the weather here on the west coast has been nothing short of spectacular. So nice, in fact, that my azalea bush has started blooming in my front yard. We’ve been extremely spoiled weather wise, especially given that the rest of the country has been blanketed with freezing temperatures and snow. All the nice weather has got me dreaming of summer. When I think of summertime food, I immediately begin to think of all the things I want to Continue reading

Curried Quinoa Salad

Playing around in the kitchen is my all-time favourite thing to do. A couple of hours to myself with music playing in the background and a recipe idea floating around in my head waiting to get out. With a glass of wine nearby, of course, for inspiration. That’s the dream anyway. The reality is more like this:  two little kids trying to “help” by grabbing everything out of the pantry so they can create their own masterpiece, with every Disney princess song ever written playing in the background. And no wine. Let’s just say it’s been a long summer “vacation”.

This is a recipe I’ve had in the back of my mind for most of the summer, but I haven’t taken the time to try it out. This past weekend I finally did and the result was delicious. I hope you enjoy it!

Curried Quinoa Salad

 1 Cup uncooked quinoa

2 Cups water

1/4 cup raisins

!/2 cup pistachios

1/4 cup cilantro, chopped

1/4 cup orange juice

2 Tsp curry powder

2 tsp honey

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

salt to taste


Place quinoa and water in a small pot. Bring to a boil over medium heat. Reduce temperature and continue to simmer for about 15 minutes until the water has evaporated. Remove from heat. Let sit, covered for 5 minutes. Cool.

While the quinoa is cooking, you can prepare the rest of the ingredients.

Over low heat, toast the pistachios until just golden. Then set aside to cool.

In a small bowl, whisk together the orange juice, vinegar, olive oil, honey and curry powder.

Once the quinoa has cooled, combine it with the raisins, pistachios and cilantro. Toss with the orange juice mixture and season with salt. Chill for 1 hour before serving.

Blueberry Pizza

This is one of my favourite summertime recipes. I suppose it could be made all year long, but I always save it for summer when the local blueberries become available. To some people (specifically a couple of my friends), the idea of blueberries on a pizza might seem a bit crazy. But the sweetness of the berries combined with the savoury garlic and onions makes a beautiful, light pizza bursting (literally) with a really delicious combination of flavours. Add in some goat cheese and balsamic vinegar and it goes over the top.

Blueberry Pizza



1 Pizza Crust

1/2 Cup pizza sauce

2 Large onions

1 head of garlic

1 Cup fresh blueberries

2 Tbsp Extra virgin olive oil (divided)

2 Tbsp butter

1/2 Cup Goat cheese

1/2 Cup fresh basil, thinly sliced

1 1/2 Cups Balsamic vinegar

1/2 Cup brown sugar

1 Tbsp dried rosemary


Roasted Garlic: Preheat the oven to 375 degrees Fahrenheit. Cut the top off the head of garlic to expose the cloves. Place the garlic in a small baking dish and drizzle with 1 tbsp of the olive oil. Bake in the oven for 35 – 45 minutes until the cloves are tender. Cool. Remove the cloves from their skin and set aside.

Caramelized Onions: While the garlic is roasting, melt the butter into the remaining tbsp of olive oil in a saucepan. Add in the onions. Cook over low to medium heat, stirring occasionally for 30 -40 minutes until the onions are soft and sweet. Set aside.

Balsamic Reduction: While the onions and garlic are cooking, whisk the brown sugar into the balsamic vinegar in a small saucepan. Add in the rosemary. Bring the mixture to a simmer over low heat, stirring often. Continue simmering until the mixture has thickened and been reduced by about 1/2.

Spread the pizza sauce evenly over the crust. Top with the onions, garlic, blueberries and goat cheese. Bake for 12 – 15 minutes. Top with the basil and drizzle with the balsamic reduction. Enjoy!




Rainbow Rolls

Last week my family went on vacation. It was our first real family vacation, complete with hotel stays and airplane rides. It was great. However, between the free buffet breakfast at the hotel every morning and the restaurant meals for lunch and dinner, my husband and I came home feeling pretty sluggish and really quite gross. We were eager to get home and get back to our morning smoothies and fridge full of fruits and vegetable. This week needed to be somewhat of a detox week. While my husband would happily go on a juice cleanse for a few days or try to fast for a day, that doesn’t work for me. I need to eat. And people in my life need me to eat. It makes our home a happier place if I’m not “hangry”. As far as detoxing goes, the best I can commit to is eating as clean and healthy as possible for a few days. Here is one of the recipes I made for dinner this week in an effort to do just that. Enjoy!

Salad rolls with peanut sauce

Rainbow rolls


2 tsp Ginger, minced

2 Tbsp Rice wine vinegar

1 Tbsp Sesame oil

3 Carrots, juilienned

1 red pepper, julienned

1 Cup raddichio, shredded

1/2 Cup Cucumbers, julienned

1 Avocado, removed from peel and sliced thin

1 Cup lettuce, shredded

1/2 Cup Peanut Butter

2 Limes, juice only

2 tbsp Soy Sauce

1 tsp honey

1 pkg Rice paper wrappers


Whisk together the ginger, rice wine vinegar and sesame oil. Add in the carrots, raddichio and red peppers. Lightly stir, then let sit for 30 to 45 minutes.

In a small bowl, mix together the peanut butter, lime juice, soy sauce and honey. Set aside

To prepare the rice paper, half fill a shallow dish with water. Gently place one wrapper in the water. After a few seconds gently flip it over. Once the wrapper has become pliable, place it on a flat surface. On the left side of the wrapper (leaving about 1 inch to the edge) add a small amount of each vegetable, top with about one teaspoon of the peanut butter mixture. Fold the top and bottom of the wrapper over the ends of the vegetables, then roll from left to right.








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