Roasted Balsamic Sage Root Vegetable Stuffing

Roasted Balsamic Sage Root Vegetable Stuffing

Roasted Balsamic Sage Root Vegetable Stuffing

Vegetables rock. They never get boring, truly there must be millions of variations to get your veg in. While I’m starting to feel the itch for fresh spring veg, I’m also still ever so enamoured with hardy winter varieties. These roasted root veggies have all the flavour of stuffing without the bread. Perfect with roast chicken or turkey, you could even mix them up and throw them in the roasting pan with your bird.

There’s a little sage bush right outside my house, its starting to spring back to life and I’m enjoying the bounty of fresh sage. Crispy friend sage is sinfully delicious, but it also adds a certain aromatic lingering presence to all things hearty and roasted.

Roasted Balsamic Sage Root Vegetable Stuffing

I hope you all had a great weekend, mine was jam packed with birthday cake and love as my little baby Mav turned 1. Such a big day, hard to believe it was just one year ago he came into our lives and made life so much more joyous. Being a mom has been such a trip. Did you fall into the parent role naturally? Or does it take time for everyone? It took awhile before I even thought of myself as a mother, there’s so much to learn and I’m sure it’s endless. Now I’m starting embrace this fairly new role, I am now the one who makes birthday cakes (delicious paleo ones) and kisses sore knees. About that cake, I really wanted to share it with you. Admittedly I am a terrible party planner but I ace the catering side of things. Perhaps I’ll make the cake again just so that we can photograph it and share the recipe, it was sooooooo perfect!

All cake aside, we’re talking root veg. This Roasted Balsamic Sage Root Vegetable Stuffing is about to become your new best friend.

Big love.

 

Roasted Balsamic Sage Root Vegetable Stuffing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 winter squash, I used carnival but delicata or butternut would work, cut into ½ inch cubes
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 2 Tbs melted fat (bacon, lard or tallow) or coconut oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs fresh sage,finely chopped
  • 1 tsp sea salt
  • 2 garlic cloves, minced
  • green onions for garnish
Instructions
  1. Preheat oven to 400F
  2. In a large bowl combine oil, vinegar,sage, salt and garlic
  3. Add all vegetables and mix well until coated.
  4. Line a baking sheet with parchment and spread the vegetables out evenly.
  5. Roast for 40 minutes until golden brown.
  6. Top with fresh green onions for garnish and enjoy!

I spy with my little eye, a hand that loves his momma’s vegetables!

Roasted Balsamic Sage Root Vegetable Stuffing

Ginger + Cumin Roasted Squash

Ginger + Cumin Roasted Squash

rsz_gingersquash

Hello all, today is the full moon, It’s shining in through my window as we speak.

Hard to believe another month has already passed, is it just me or is time speeding up?

We’re busy preparing for spring over here in western canada land. Getting the garden ready, building some new growing spaces and greenhouses. The more food we can grow the better, not only is homegrown the tastiest but its also brimming with love.

If you’re wanting to start growing some of your own food, even if its just a few pots on a balcony- I’ve put together a little resources page on how to start a garden and compost.

ginger and cumin roasted squash

My friend brought me a squash, it was really a sweet offering. I haven’t got any winter squashes left and baby Mav lurves them so much. Since he’s my spicy little guy I upped the ante with ginger,cumin and some garlic and we just went to town. Squash is so nourishing and really the perfect winter food. This is a really simply recipe thats perfect for a side dish or accompaniment to a salad. It also goes really well with my lemony tahini sauce.

Ginger + Cumin Roasted Squash
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 whole squash, preferably either carnival, kabocha or small pumpkin
  • 2 Tbs olive oil
  • 1 tsp sesame oil
  • 1 tsp lime juice
  • 1 tsp cumin seeds
  • 1 inch piece of peeled ginger, minced or grated
  • 2 garlic cloves, minced
  • ½ tsp sea salt
  • sesame seeds
  • lime wedges
Instructions
  1. Preheat oven to 425F
  2. Prepare squash by cutting into wedges, you can remove the peels but I tend to leave them on as most are edible.
  3. Combine oils with lime,cumin,ginger,garlic and salt.
  4. In a large bowl toss squash with the oil mixture and spread evenly on a baking sheet lined with parchment.
  5. Roast for 30-40 minutes until nice and tender and sprinkle with sesame seeds, serve with fresh lime wedges and enjoy!

ginger and cumin roasted squash

Prosciutto Wrapped Kale & Feta Lentil Bites

Prosciutto Wrapped Kale & Feta Lentil Bites

prosciutto wrapped kale & feta lentil bites

Those perfect fatty salty sheets notorious for wrapping whatever they touch in pure goodness. A tear through the fridge unveiled a bunch of caramelized onions, some kale, feta cheese and almond flour. Sounds like a pretty luscious filling to me.

prosciutto wrapped kale & feta lentil bites

 

But wait, its just not right- there’s a certain smoothness lacking and the consistency just isn’t there.

Tear through the pantries, which are looking quite barren lately. Behold, the humble lentil gleaming orange and begging to be used. Sure lentil, I’ll give you a chance, you might just fit the bill.

prosciutto wrapped kale & feta lentil bites

Cooked lentils, pureed until smooth and creamy, the perfect binder, a vehicle to backpack big flavours on. Oh humble lentil, maybe your the next up and comer in this crazy world.

 

Prosciutto Wrapped Kale & Feta Lentil Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 25 slices of prosciutto
  • ½ C red lentils
  • ½ C feta
  • ½ bunch of kale around 2 C chopped
  • ½ C caramelized onions (or you could just fry up an onion)
  • 1 C almond meal
  • ½ tsp sea salt
  • 1 tsp thyme
Instructions
  1. Boil water and add lentils, cook for about 15 minutes until soft and drain well. Steam the kale over top the lentils for about 5 minutes.
  2. Puree steamed kale or finely chop.
  3. Combine kale,feta, onions,almond meal,salt and thyme in a large bowl.
  4. Lay prosciutto sliced on a lined baking tray, set oven to 350F.
  5. Puree the cooked lentils in a blender or food processor and add to the filling.
  6. Scoop one tablespoon filling into the middle of each prosciutto slice and wrap.
  7. Bake for 15 minutes, best served hot.

 

 

prosciutto wrapped kale & feta lentil bites

Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai (Thai Coconut Chicken Soup)

tom kha gai

This is my most favourite soup in the whole world. If ever you go out for Thai food and you don’t know what to get, tom kha gai is a safe choice that everyone loves. The creamy rich sweet and tangy coconut broth, infused with lemongrass and kaffir lime and humming with a hint of red chili is simply good enough to eat on its own. Add in tender chicken and plump mushrooms which soak up all the yummy flavours and you will be just as addicted to this soup as I am.

 

My sister, our friend and I went to one of my favourite restaurants while we were in Edmonton. Syphay specializes in Thai and Laos cuisine and I am endlessly striving to emulate their amazing Tom Kha Gai. Since we returned I’ve made this soup 2 times, learning along the way the perfect balance of sweet, sour, spicy and creamy which this soup is so famous for. Often I become obsessed with certain dishes until I get them just right, part of this blog is that it forces me to create a document of recipes which I won’t ever be able to lose. Cause yeah, I’m kinda disorganized like that. I love this soup alongside a thai curry and jasmine rice, or just as a simple lunch. It’s perfect served with a wedge of lime, chopped cilantro, sprouts, and maybe a heaped spoonful of chile sauce, or maybe not.  I may or may not have made this before on the blog, but it’s slightly different, I know I’m obsessed,I’ll get over it once I make Tom Kha 10 more times this cold month of January.

 

Tom Kha Gai (Thai Coconut Chicken Soup)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless, skinless chicken thighs, cut into small chunks
  • 1 tsp coconut oil
  • 2 small garlic cloves, minced
  • 1 thumb galangal, sliced OR ginger, sliced
  • 2 lemongrass stalks, chopped in larger pieces OR 1 Tbs lemongrass paste
  • 1-3 thai red chiles, finely chopped, depending on how spicy you like it
  • 1 Tbs fish sauce
  • 1 tsp fresh lime juice
  • ½ tsp sea salt
  • 1 Tbs coconut sugar
  • 3 kaffir lime leaves
  • 8 C chicken broth
  • 1 can coconut milk
  • 2 C button mushrooms, quartered
  • handful chopped cilantro
  • handful chopped green onion
  • sprouts
Instructions
  1. In a large pot melt coconut oil and add garlic, chiles,lemongrass,fish sauce and chicken.
  2. When garlic starts to brown slightly, add lime juice, salt, sugar, lime leaves and chicken broth.
  3. Let this simmer for 15 minutes. Add mushrooms and coconut milk in the last 5 minutes.
  4. serve with lime, cilantro, green onion and sprouts

tom kha gai

Sweet Potato Cakes

Sweet Potato Cakes

sweet potato cakes

The ultimate in comfort food, these crispy on the outside, soft and pillowy on the inside little sweet potato cakes are the latkes great cousin. Super simple and consisting of about 5 ingredients, you just can’t go wrong. Top them with anything from lox to caviar, guacamole to a fried egg- the possibilities are endless.

 

sweet potato cakes

Inspired by Yotam Ottolenghi‘s recipe, I have simply made a gluten free version with a zippy lemon-chile yogurt sauce. I’ve been cooking with sweet potatoes a lot lately as baby Mav just loves them, he’s my kinda guy. Ottolenghi is a huge inspiration, his cookbooks make vegetables look as exciting as skydiving off Mount Corcovado.

 

sweet potato cakes

It’s sunny and beautiful out and the massive pile of snow is swiftly melting down, the igloo J built has caved in on itself and winter seems to be dissipating for the time being. So I’m going to keep this short and sweet, just like these little cakes, and go for a jaunt in Vitamin D land out there.

sweet potato cakes

Sweet Potato Cakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 medium sized sweet potatoes, peeled
  • 1 egg
  • ¼ C coconut flour
  • 3 Tbs green onions, chopped
  • 1 tsp tamari or coconut aminos
  • salt and pepper
  • ¼ C butter or ghee for frying
  • For the yogurt chile lemon sauce: 3 Tbs yogurt
  • 3 Tbs sour cream
  • 1 Tbs lemon juice
  • 1 Tbs olive oil
  • 1 red chile, diced
  • 1 handful coriander, chopped
Instructions
  1. Steam or boil your sweet potatoes until soft.
  2. Mash the sweet potatoes and combine with egg,coconut flour, tamari or coconut aminos, green onions, salt and pepper.
  3. Form walnut sized balls and press into patties about 1 cm thick. Fry in butter or ghee until golden brown on both sides.
  4. To make the yogurt sauce simply combine all ingredients, yogurt, sour cream, lemon, olive oil,chile and coriander.

 

sweet potato cakes

Jalapeño and Bacon Cream of Mushroom Soup

Jalapeño and Bacon Cream of Mushroom Soup

jalapeño and bacon cream of mushroom soup

A 5 ft pile of snow greeted us upon arriving home 2 days ago, since then we’ve been pleasantly nestled in our little home insulated with fresh powder. It feels so good to be home, our vacation in the city was wonderful but coming back to stillness and the scent of wood burning just feels right. Who would’ve thought a prairie girl would feel so comforted in the hands of mother mountain. The powers only gone out a handful of times since we got back and though you always think a million things will have changed in 2 weeks, everything remains the same. Aside from baby Mav nearly walking, yes at 9 months he is walking with the help of kitchen chairs and the mini car that his grandma got him. I’m not ready for this, it’s all happened so fast. A year ago he was a mere little bump, today he is an endlessly curious ball of energy. We tried our hand at mom and baby yoga class. Discovered that this is ideal for babies who aren’t yet movers and shakers. It was fun none the less, but I don’t think my boy is the next Iyengar.

jalapeño and bacon cream of mushroom soup

Coming home to an empty fridge and belly is both daunting and exciting. I hate waste so I always make sure that everything perishable is enjoyed before leaving for a trip. If not, I give it all away, because there’s nothing worse than returning home to moldy kale leaves. Now we restock, oh what fun. Unfortunately we are relatively snowed in and a trip to town isn’t high on the list of priorities. After driving for 15 hours there must be at least a 3 day reprieve, at least. Simple comfort foods do the trick in this instance, and today this jalapeño and bacon cream of mushroom soup really hit the nail on the head. It’s dead simple, really, I don’t even have any chicken stock made so I had to opt for water and flavourful additions like smoky bacon, crispy garlic chips and a bit of kick with the jalapeño. I am in love, so is J, normally he is considerate and leaves me a little after the second serving but today he gobbled up all the leftovers and left not a crumb. Whatever. You can definitely make this soup paleo friendly by using coconut cream instead of heavy cream. I hope you love this decadent mushroom soup as much as I do.

 

Jalapeño and Bacon Cream of Mushroom Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ lb mushrooms (whatever types available to you), sliced
  • 1 Tbs butter or ghee
  • 1 onion, chopped
  • 1 tsp sea salt
  • 1 tsp thyme
  • ½ tsp fresh cracked pepper
  • 3 C water
  • 1½ C heavy cream or 1½ C coconut cream
  • 3 cloves garlic, sliced
  • 6 slices bacon, chopped
  • 1 jalapeño, finely chopped
Instructions
  1. In a large pot melt the butter and add chopped onion, when onion is translucent, add mushrooms (save a handful), thyme, salt and pepper and allow this to cook down for a few minutes.
  2. In a skillet or frying pan, add the chopped bacon and let it release some fat before adding garlic, jalapeño and a handful of sliced mushrooms. Let the bacon get nice and crispy and the mushrooms golden brown.
  3. When the mushrooms and onions have cooked down, add water and cream and simmer for a few minutes. Using a hand mixer or transferring to a blender until smooth and creamy.
  4. Serve the soup with a generous helping of crispy bacon, garlic and jalapeño and enjoy.

jalapeño and bacon cream of mushroom soup