Category Archives: Recipes

Delicious Drinking

July 9, 2012 – 1:14 pm

Ooh summer, you are the one for me! I love me some sitting in the sun (slathered in sunscreen, of course), sipping a lovely cocktail, & spending time with my girlfriends.

I thought I’d share some of my favourite drink recipes with you, because hoo boy are they tasty!

Sangria

Ingredients:

  • 4 oz. Chambord
  • 1 L red wine
  • 1 cup raspberries, crushed
  • 1 cup strawberries, halved
  • 1 large orange, sliced
Combine in a pitcher. Refrigerate for a couple of days. Pour the liquid into a glass halfway, scoop in some of the fruit. Top with club soda or ginger ale. Yum yum!

Luscious Lemonade

Ingredients:

  •  Lemonade
  • 1 oz. whiskey
Pour the whiskey into a rocks glass over ice. Top with lemonade. Super-refreshing!

Berry Slammer

Ingredients:

  • 1/4 cup raspberries, pureed (I just whizz them in my magic bullet for a few minutes)
  • 1 oz. raspberry vodka
  • Juice of one lemon
  • Club soda
Combine all of the above in a glass. Drink up!
I hope you have a great time with these drinks & your friends—& please enjoy responsibly!

Photo source.

Comment (1)

Mushroom Pâté

January 30, 2012 – 8:11 am


I made this to take in my lunch to work. I ate it on crackers. It is super-yummy. I used a mini food processor but this recipe makes me think I need a real one. Time to start saving!

Mushroom Pâté

Ingredients:

  • 1 cup vegetable stock
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup button mushrooms, chopped
  • 1/4 cup dried mushrooms, soaked in 1 cup boiling water (reserve)
  • 1 cup cremini mushrooms
  • 1 teaspoon ground sage
  • 1 teaspoon rosemary
  • 1/2 teaspoon ground thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup walnuts
  • 1 tablespoon soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon ground flax seeds
  • 1 slice bread, torn up
In a large pot over medium-high heat, bring the vegetable stock & the mushroom water to a boil. Add the onions, garlic, mushrooms, & seasonings & cook until all the liquid has evaporated. While it’s cooking, toast the walnuts in a dry skillet until fragrant (but not burnt).
 
When the liquid has all been cooked into the mushrooms/evaporated, put the mushroom mix into your food processor with the remaining ingredients & process until it becomes a smooth paste.
 
Press into a loaf pan & refrigerate for at least two hours. Makes eight servings of approximately 130 calories each.
 
Enjoy it!

Photo source.

Comment (0)

Curried Roasted Carrot Soup

January 25, 2012 – 10:22 am


This week, I found myself with an embarrassment of carrots in the fridge. Three bags, to be exact. I’m pretty good with shopping from a grocery list, so it’s not like I just kept buying carrots, but three weeks in a row our organics basket had carrots in it. I kind of didn’t realize it. So when Jesse said we had to use some up, I decided to experiment. It turned out amazing. So I thought I’d share it with you, because it’s easy, it’s healthy, & it’s delicious!

Curried Roasted Carrot Soup
Ingredients:
2 pounds carrots, peeled & chopped into coins
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon curry powder
6 cups vegetable stock

Preheat oven to 400. Put carrots & onion into a large roasting pan, & toss with the olive oil. Bake for 45 minutes, stirring every 15 minutes. Take them out & add to a large soup pot, set on medium. Add the curry powder & sauté for about 5 minutes, until quite fragrant. Add vegetable stock & bring to a boil. Reduce heat & simmer for 20 minutes. Use an immersion blender to blend it all up, or use a blender (be careful that the steam doesn’t make the top erupt!).

Eat it up! Super-good with baguette!

Photo source.

Comment (0)

Switch to our mobile site