It’s been a while since I posted so I apologize , life just got busy I guess with my 30th birthday :S and our trip to California I have kind of fallen off…but here I am ready to share my dinner tonight!! It is currently in the oven and I can’t wait for it to finish!!
Here is an easy fish dinner….you can use anything for this…I used rainbow trout, but you could use sole, mahi mahi, halibut, salmon, etc…you can also switch out the fresh herbs for whatever you have on hand!
Quick and Easy Fish Dinner
- 1 cup thinly sliced leeks (white portion only)
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 12 large fresh basil leaves
- 1-1/2 pounds of whatever fish fillets you prefer (I used rainbow trout)
- 1 teaspoon salt
- 2-3 tomatoes, sliced
- 1 medium lemon
- 1/8 teaspoon pepper
- 4 fresh thyme sprigs (you could use rosemary or other if you like)
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
- Arrange tomatoes over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
- Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with thyme
So, its fall and what is better in fall than home made soup?! I love soup and making your own is a way to make sure you are limiting salt and other preservatives they put in the canned stuff!
I made beer butt chicken the other day, which is really one of my favorite things to make and its soooo easy! I will post the recipe for that next time I make it. Anyway, the point I was getting to is that I always throw out the carcus and it seems like such a waste! So, why not make some chicken noodle soup?!?! Here is how I did it:
Home Style Chicken Noodle Soup
- First you will want to boil your chicken carcus in the chicken stalk & water
- While this is boiling you will chop all your veggies
- Boil the chicken for an hour and then take out the carcus and pick off all the meat that is leftover
- At this point I added a bit more water – you can use your discretion on this…you can also add more stalk
- Add in the spices, onion and boil for 10 minutes before adding the carrots and celery and boil for 10 more minutes
- Add the noodles and chicken back into the mix and simmer on low for about 20-30 minutes
**This make quite a bit of soup…I ladled the the soup into small ziplock bags and loaded them into a larger ziplock to freeze for later, but it would be great for a party or a large family gathering**
I really enjoy making my own granola since its soooo easy and you can control all the ingredients! This is one of my favorite recipes for a sweet, sticky and crunchy granola exploding with vanilla and almond flavours! Healthy, homemade granola is so fast and easy to make.
Vanilla Almond Granola
- 2 and 1/2 cups (200g) old-fashioned rolled oats
- 3/4 cup (100g) slivered almonds
- 1/2 teaspoon ground cinnamon
- pinch salt (about 1/8 teaspoon)
- 1/4 cup (120ml) pure maple syrup
- 1/4 Raw Honey
- 1/4 cup (60ml) melted coconut oil
- 1/4 teaspoon almond extract
- 1 Tablespoon vanilla extract
Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
Who else loves fall? I am head over heels for fall…the leaves, the colours, the boots, the fabulous clothing, and of course pumpkin everything! All day everyday! This made me laugh:
Anyway…I thought I would share my favorite baking secret with all of you that can turn anything into a pumpkin muffin, cake, loaf, etc….It’s the easiest thing you will ever bake!!
Ok…ready for it!? Grab any box mix…Brownie, chocolate, white cake, etc….I used spice cake. Now, instead of adding water, oil and eggs just add a can of pumpkin!!
The one point I want to STRESS is to make sure you buy 100% pure pumkin puree and NOT the pumpkin pie filling. It will not turn out properly and will not have the health benefits and low calories of the puree.
Pumpkin Spice Chocolate Chip Muffins
1 box of spice cake
1 can of 100% pure pumpkin puree
1/2 cup chocolate chips (optional)
Directions: Mix all ingredients together and pour into a loaf pan or muffin tin and cook according to box directions. I would suggest you do the toothpick test (put it in the middle and pull it out and make sure no cake sticks). I found I need to cook it a little longer than the box suggests when using pumpkin. Eat and Enjoy!!!
I had left-over sweet potato from some fries I made the other day and figured I would use them in a soup. Here is a soup I created with some ingredients most people already have in their house. If you don’t eat sweet potatoes you are seriously missing out…they are great tasting and very healthy!
Curried Ginger Sweet Potato Soup
2 Sweet Potatoes
5 Tablespoons Greek Yogurt2 Cups Low Sodium Vegetable Broth
2 Tablespoons Grated Ginger
2 Tablespoons Curry Powder
1/2 Tablespoon Chili Powder (optional)
1 Tablespoon Cinnamon
First you want to cook the sweet potatoes in the oven. I cooked mine for about 25 minutes at 400 degrees. Once cooked scoop out all the innards and put into a blender (you could also use a food processor). Blend all ingredients: Greek Yogurt, broth, ginger, curry, cinnamon & chili powder. Pour into a soup pot and heat for a couple of minutes. I topped mine with another dollop of greek yogurt and some avocado. Enjoy!!