Herbed Brown Butter Cheddar Cornbread
Our Dietitian Andrea tried this recipe this week and reports “it was delish”. She also substituted chives for the green onions. This recipe calls for buttermilk, which is such a nice ingredient to work with, can also help lower the Glycemic Index of a food. You can make your own buttermilk if you don’t have any. Click here for how to make your own buttermilk.
Happy Cooking,
Veronica
Lohikeitto (the most delicious salmon soup ever)
Described as a Simple Nordic Chowder and AMAZING, this dish was made by our Executive Director Cory. Salmon is not only tasty but full of heart healthy Omega 3’s. Can’t wait to try it on a chilly day.
Happy Cooking,
Veronica
Mexican Quinoa Salad with Chili Lime Dressing
This salad did not disappoint, so tasty. Would make a great summer pot luck item. I didn’t have avocado oil so I used olive oil instead. Add a little avocado at the time of serving for a bit more yumminess:)
Happy Cooking,
Veronica
Oat Flour Banana Muffins
Raving reviews from one of our Administrative Assistants Carrie! She made these dairy free, gluten free muffins over the weekend and has nothing but good things to say about them.
Happy Cooking,
Veronica
Rice Bread - NOT gluten free
I tried this bread last week when our Nurse Practitioner Oxana brought it in. I’ve been bugging her for the recipe ever since. It is soft and moist and personally think it would be lovely with some olive oil and balsamic vinegar. I can’t wait to try this at home, thanks Oxana!
Happy cooking,
Veronica
Rise and Shine Muffins Gluten Free
This recipe is a favourite of our lovely administrative assistant Laura. Great for a grab and go breakfast or take on the trails with you as a nice snack while hiking or snowshoeing. Enjoy these nutrition packed muffins!
Happy Cooking,
Veronica
Blueberry Baked Oatmeal
Here is a new favourite recipe from yours truly… ME, Veronica, the Dietitian 🙂
I love oatmeal and this is a new twist on simple cooked oats, Blueberry Baked Oatmeal. I’ve tried a couple different combos:
blueberry/apple and walnut, and peach almond. My next attempt will be pineapple/mango coconut.
I love making it on a Sunday morning while I sip on my coffee and cuddle with my dog Lucy.
Happy Cooking,
Veronica
Crispy Breaded Cauliflower Wings
Another recipe from our office “foodie” Caroline, RT.
Cauliflower sure is popular these days and for good reason, so versatile! Try these Crispy Breaded Cauliflower Wings.
Caroline leaves the sauce on the side and wants you to make sure you wash and really dry that cauliflower. Can’t wait to try it!
Happy Cooking,
Veronica
Mediterranean Chickpea Casserole with Spinach and Feta
This recipe is sent from our office “foodie” Caroline our Respiratory Therapist, it’s sure to be delicious! Mediterranean Chickpea
Casserole with Spinach and Feta. (Caroline used canned tomatoes and canned chickpeas).
This recipe is a gluten free and can also be vegan if you leave out the cheese.
Happy Cooking,
Veronica
20 Minute Red Curry Noodles with Fried Coconut Garlic
This one looks AMAZING, I have to give it a go. Sarah A, one of our fantastic Administrative Assistants, tried this 20 Minute Red Curry Noodles with Fried Coconut Garlic. She added Chicken, I bet tofu would work really nicely in this recipe.
Happy Cooking,
Veronica
Instant Pot Cabbage and Chicken Soup
Andrea, one of our Registered Dietitians has been having fun with her new Instant Pot. Here are 6 recipes that are tried and true!
Instant Pot Cabbage and Chicken Soup
Instant Pot Curried Cauliflower Soup
Instant Pot Roasted Red Pepper Soup
Instant Pot Broccoli and Cheddar Soup
Instant Pot Butternut Squash Soup
Sounds great for cold winter nights!
Happy Cooking,
Veronica
Nak’d Egg Roll
A one-pan, ‘go-to’, super-easy, super-quick, budget-friendly, family-friendly, flavorful dinner recipe from our Executive Director Cory.
Nak’d Egg Roll – all the goodness of an egg roll but without the deep fried wrapper!
Main Ingredients
(measurements are estimated by RD)
500g ground chicken or pork (chicken preferred)
1 bag of coleslaw mix 2 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp sesame oil
1 tbsp tamari or soy sauce
Garnish to taste:
sunflower seeds and/or sesame seeds
thin sliced green onions
*serve over rice if desired*
Cooking instructions are straight forward and takes 15min. total:
- Brown garlic and ginger in sesame oil.
- Add ground meat and brown.
- Add soy to taste.
- Add bag of coleslaw mix , cover and let simmer until desired vegetable tenderness.
- Once ready to serve, top with seeds of choice and green onion slices.
Happy Cooking,
Veronica
Cauliflower Cheese Soup
Laura, one of our amazing Administrative Assistants shared this recipe. Look fantastic, I’m sure her and her young family love it!
Ingredients:
- 1 large potato (2-3 cups diced)
- 1 large cauliflower, cut into florets
- 1 medium carrot, peeled & chopped
- 1 1⁄2 cups chopped onion
- 3 medium cloves garlic
- 4 cups chicken stock (recipe calls for water and salt, I omitted this and added chicken stock for flavour)
- 2 cups grated cheddar cheese (plus extra for garnish)
- ⁄4 cup milk or cream (I used 5% cream)
- 1 tsp dill
- Black pepper to taste
- Place potato, cauliflower (recipe asks to set aside 2 cups to add after the puree step, to add chunkiness to the soup, I skipped this step), carrot, garlic, onion, salt and chicken stock into a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. I waited for the soup to cool a bit and I used an immersion blender in the pot to puree it. You can transfer to a food processor if that’s all you have.
- If you reserved the extra cauliflower, you can steam it until tender at this point and add to the pureed soup. Now you can add the cheese, milk/cream, dill and black pepper to taste. Serve topped with a little extra cheese and fresh dill if you have some on hand for colour.
Happy Cooking,
Veronica
Clean/No Bake Peanut Butter Pie
Our Respiratory Therapist Caroline is a real foodie.
Always coming in with new foods and sharing recipes. The other day she brought in this delicious dessert for a staff party. Everyone loved it!
This recipe calls for organic peanut butter, don’t feel bad, use regular if you don’t have organic. You can also cut pieces smaller if you are trying to watch your calorie intake.
Happy Cooking,
Veronica
Black Bean Burgers
I’m a su cker for legumes, they’re cheap, tasty and easy to cook with. I get protein, fibre and so much flavour without using meat, what’s not to like? It’s BBQ season, I love my burgers too, but this recipe is a bit of a twist on the old beef burger. I spiced this recipe up with about a 1 teaspoon of cumin, a pinch of cinnamon and 1/2 teaspoon of pepper.
Happy Cooking,
Veronica
Beware, does not freeze well!
Caprese Penne
Mark our Registered Social Worker isn’t the only one using the Pinch of Yum Website. Here is a favourite recipe from Jean our Registered Nurse. Imagine using some of the ingredients growing in your
own backyard!
YUM!
Happy Cooking,
Veronica
Spinach and Mushroom Barley Pilaf
I LOVE barley. I love beef barley soup, I make a killer beef barley soup. Here’s another recipe with barley. Did you know the
type of fibre in barley may help reduce your cholesterol? It’s good for you and delicious!
Happy Cooking,
Veronica
Enchilada Lasagna
Serves 8
Ingredients:
- 2 1⁄2 pounds ground beef
- 2 small onions
- Chili flakes (according to preference, depending how hot you want it)
- 4 garlic cloves
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1⁄2 tsp chili powder
- 2 tbsp olive oil
- 4-5 large sweet potatoes, peeled and sliced 3⁄4 inch thick
Sauce:
- 1⁄2 onion, finely chopped
- 4 garlic cloves
- 32 oz canned tomato sauce
- 1 cup chicken stock
- 1⁄4 cup chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp olive oil
- Sea salt
- freshly ground black pepper
- Mozzarella cheese is optional, add desired amount to top layer.
Optional
- garnish with cilantro
- serve with sour cream.
Directions:
- To make the sauce, heat a sauce pan over medium high heat, add 1 tbsp olive oil, cook the onion until soft (approx. 3 min).
- Add garlic and continue to cook for an additional minute.
- Add remaining ingredients for the sauce and bring to a boil.
- Turn the heat down to low and simmer for 15 minutes, stirring
occasionally, until the sauce thickens slightly. - Once simmering, taste and adjust seasoning with more chili powder if needed.
- While the sauce is simmering, heat 2 tbsp of olive oil in a large skillet over medium heat.
- Sauté the 2 chopped onions and 4 garlic cloves until translucent, about 6 minutes
- Add ground beef, chili flakes, oregano, cumin, chili powder and season well with salt and pepper to taste.
- Cook until the meat is browned, about 6-8 minutes. Remove from the heat. Preheat oven to 350F°
- Once the sauce has thickened, remove from the heat.
- In a casserole dish, spread a thin layer of sauce on the bottom and then layer with sweet potatoes slices, overlapping slightly.
Add a layer of ground beef then more sauce. Repeat, starting
with the sweet potatoes, ground beef then sauce. - Repeat until you use all the ingredients and just leave enough
sauce to cover the top. Cover with mozzarella cheese if desired. - Cover with a piece of tin foil and put in a preheated oven
(350F°) for an hour or you can do this in a slow cooker and
cover and cook for 4 hours. - Optional, garnish with cilantro and serve with sour cream.
Thanks Laura for your recipe contribution!
Your lunches always smell so great, I’m sure this recipe is a winner! Keep up all your hard work at the front desk.
Happy Cooking,
Veronica
Spicy Fish Bowl Tacos
Here is a recipe from Pinch of Yum that my wife and I cook on the regular. The fish bowl recipe is simple and doesn’t contain much
that should be new to people. Black beans and fish, doesn’t get much healthier!
Happy Cooking,
Mark
Chickpea and Cauliflower Curry
I am not a huge fan of cauliflower, but I love curry and chickpeas. Cauliflower was worth another try in this recipe full of flavour AND Fibre! I loved it!
Happy Cooking,
Veronica