Recipe: Homestyle Cornbread

Bring on the Cornbread

The air has a bit of a chill in it these days and it's like a push of a button- you begin craving comfort foods. Over the last few days, I've been thinking of all the muffins and baked goods.

Decided to make some Corn Bread this week to enjoy with some soup or even just on its own. Let me tell you - it was super easy and super delicious. This recipe needs to get on your meal plan this month!

Ingredients

1 cup all purpose flour
1 cup corn meal
1/2 cup sugar (I used raw brown cane sugar)
1/4 tsp salt
1 tbsp baking powder
2 eggs
1/2 cup of melted butter (unsalted)
1 cup of milk
shredded cheese (optional - I used tex mex shredded cheese)

1) Grease a loaf pan with oil or butter. Preheat the oven to 400 F.

2) Combine the dry ingredients (flour, corn meal, sugar, salt, baking powder).



3) In another bowl whisk together the eggs, butter and milk.

4) Combine all the ingredients and pour into the loaf pan. Bake (middle rack) for 25 - 30 minutes or until a knife inserted in the centre comes out clean.

Recipe: Homemade Chili Powder

Stocking the Pantry with Homemade Seasonings

Aside from Culinary School - I realized I've never really made a point to make my own spice "blends." I just throw things in a pan and taste as I go to get the perfect combo. But a friend messaged me after one of my recent recipes on Instagram ( @angeliesood ) and suggested I make my own blends instead of using the ones from the store.

It was a great idea and he definitely inspired me to go out and buy what I was missing to make a couple of staple spice blends for my pantry.



The motivation to do this was two-fold; I love a good kitchen diy and also it is a much cleaner and healthier alternative, as I can control which ingredients make it into my seasoning.

Bonus: If you have kids who are home for the summer, this is the perfect project to get those little hands working in the kitchen. Learning to prepare food is so empowering for young children and can start so many conversations - where our food comes from, healthy eating habits, it can inspire future cooking projects and provides some beautiful opportunities for learning (sensory exploration, measurement) and bonding as a family.



The first seasoning I wanted to tackle was homemade chili powder.

I use this so much in my cooking whether I'm making Mexican rice, veggie or turkey chili, stuffed peppers, taco filling - there's lots of applications, so this was the first seasoning I needed to prep in advance and keep on hand.



I decided to use a 250 mL Mason Jars for this project and was able to buy about a dozen for $8.99 at Canadian Tire.


This recipe is super simple once you gather all the ingredients, though if you are teaching young children how to do this you can take it a step further by roasting and grinding your own spices too.

Chili Seasoning at Home

Preparation Time: 10 minutes



Ingredients

air tight jar or glass container
1/8 cup of sweet paprika
1/2 tsp of smoked paprika
1 1/2 tsp of garlic powder
1/2 tsp of cayenne pepper
1 1/2 tsp onion powder
1 tsp dried oregano
1 tsp ground cumin powder



Mix all the ingredients together and store in an airtight container. That's it!

This was a super simple project that I really enjoyed. The simple act of measuring and mixing things together was so cathartic - it kept me so focused that it almost felt like a little meditation session. Try it! Super relaxing and of course you end up with an awesome finished product to use in your cooking or add a little label and some twine and give this as a hostess gift to a friend.

Recipe: Fresh Watermelon Coolers

Refreshing Watermelon Cocktails

It's Canada Day and that means backyard hangs, barbeques, picnics and parties. We started our holiday Monday off with this delicious and refreshing drink at breakfast. It took less than ten minutes to make, but it was truly a special and celebratory concoction.

We had a virgin version of this drink but if you like you can always spike it with some vodka for a drink to take you from day to night.

What I love about this recipe is that it is healthy - no added sugar or sweetners, just pure, clean ingredients. This makes it a guilt-free indulgence that looks pretty and tastes like summer. Here's how to make it:

Watermelon Cooler

Makes 2-4 Servings (depends on your glass)

Preparation time: 15 minutes

1/2 cup of ice
2 cups of fresh watermelon, cubed
1 lime, juiced
splash of water
mint to garnish
lime zest to garnish
2 oz vodka (optional)


1) In a blender, combine watermelon, water and ice. Blend until desired consistency is reached.

2) Add fresh lime juice and vodka(optional), stir on low to combine.

3) Pour into glasses and garnish with lime zest and mint sprig.




Enjoy on the patio all summer long!

Recipe: Chicken Tikka Masala

How to Make Chicken Tikka Masala

Lately, I've been craving lighter and healthier meals. But since I love food, I still want to make sure that whatever I prepare is satisfying and full of flavour. The other day, my husband requested Indian food and I wanted salad so I put the two together and the result was a hit for both of us.

I mean you can never really go wrong with a classic.  I did a little experimenting and made a Chicken Tikka Masala which was succulent, spicy and delicious. The curry is so flavourful you could pair it with some naan too but we ate it with a salad and it was equally as satisfying.

It's a dish that's perfect for meal prep because you can make a big batch and enjoy it in different ways. This one is definitely going to be in a biweekly rotation.


Find the recipe below so you can make it at home, and let me know how it goes!

Chicken Tikka Masala

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients 

2 tbsp canola oil
1/2 cup of milk
3 chicken breasts, cubed
1 large onion, cubed
1/2 red pepper, cubed
1/2 zucchini, cubed
1/2 green pepper cubed
2 cloves of garlic, minced
1 inch of ginger, minced
1/2 tsp of cumin seeds (divided into two portions)
1/4 tsp of salt
1/4 tsp of coriander powder
1/4 tsp of cumin powder
1/4 tsp of garam masala
1 tsp tandoori powder (divided into two portions)
1/3 tsp turmeric powder (divided into two portions)
1/2 a green chili, minced
2 tbsp tomato sauce
2-3 tbsp of water
juice of 1/2 lime
coriander leaves to garnish



1) Start with your chicken in a mixing bowl and add the milk. Stir to make sure the chicken is coated in the milk. Set aside for 5 minutes.

2) Add oil to a pan (I use non-stick) over medium heat.

3) Add cumin seeds and allow them to begin to pop.

4) Add the chicken (discard the milk) to the pan along with the salt, 1/2 of the turmeric and 1/2 of the tandoori powder to the pan. Stir to coat the chicken in the spices.

5) Cook the chicken and remove it from the pan. In the same pan, add a little more oil and the rest of the cumin seeds.

6) When the cumin starts to sizzle add the onions and veggies.

7) Once the vegetables become a bit tender, add the coriander powder, cumin powder, more turmeric and tandoori powder.

8)Add the garlic, ginger and green chili.

9) Add the chicken back into the same pan and stir to combine everything.

10) Once the garlic and ginger have cooked a little, add the tomato sauce and garam masala. Cook for a few minutes.

11) Add a splash of water to thin out the sauce. Cook for a few more minutes until the sauce is the consistency you are looking for.

12) Squeeze fresh lime juice over the chicken and garnish with chopped coriander leaves.



This is such a great way to get some protein in your diet. It's quick and easy as well as healthy!
I eat this chicken with a salad or in a wrap. You can also enjoy it with some rice or naan.

Recipe: Moroccan Orange Salad

Travelling Through Taste

One of my favourite souvenirs of my travels are photos. The other- recipes and dinner inspiration. I love trying different foods when I'm exploring but even more so - I love playing around in my kitchen once I'm home again to try to recreate the different dishes I've tasted abroad.

Visiting Morocco was amazing because there were so many delicious foods to eat and try - many of them were ones featuring fruits and vegetables.



Since it's a freezing February day, I thought I'd share this recipe which takes me back to the exotic rooftop restaurants of Marrakech.

This dish was literally a show stopper and the reason was the spice blend that was sprinkled on top: Ras-El-Hanout. In Arabic it means, "the best of the shop" and is often a combination of cardamom, cinnamon, nutmeg, ginger, anise, mace and various peppers. All I knew, was I wasn't leaving Marrakech without a bag full of these fresh ground spices in my luggage.

If you don't have Ras-El-Hanout, you can get a similar taste by using cinnamon.

This dish can be served as a super simple salad or as a light and refreshing dessert plate.

Either way, it's an incredible combination of spice and sweetness, which always transports me back to Morocco.

Moroccan Orange Salad

Serves 2

Preparation time: 10 minutes

Ingredients

2 navel oranges, peeled and sliced
1 tsp. Ras El Hanout or Cinnamon
1 tbsp. crushed pistachio
1 tbsp. pomegranate seeds
mint for garnish

Step 1) Arrange the sliced oranges on a beautiful plate. (You eat with your eyes first)
Step 2) Sprinkle the spices, pistachios and pomegranates over the oranges.
Step 3) Garnish with mint leaves.

Enjoy!

It's really that simple. Just one word of advice, slow down and really taste the flavour combination if
you do make this at home- for a minute, you may just forget that you haven't left your kitchen.

Recipe: Virgin Summer Sangria

We're in the throes of summer - which means lots of parties, bbqs, patios and cottage weekends. It also means, lots of events where alcohol is free-flowing. I've learned over the years that while it's fun to have a drink every now and then, its way more fun to feel fresh and alert the next day.

I find my friends are often of the same mind set as me and are cutting alcohol consumption and replacing boozie bevies with other refreshing drinks more often.

I've started experimenting with some mocktail recipes and aim to have a drink at my summer hang outs that suit both those who like it spiked and those who prefer a virgin. Having a fun drink for everyone, regardless of their preferences, shows you're an attentive host and it's just a thoughtful touch for any party.

So today I'm sharing a true crowd pleaser - A Virgin Summer Sangria that is perfect for any party guest, of any age.

Non- Alcoholic Summer Sangria

Preparation time: 15 minutes
Total time: 2 hours 

1 orange, sliced
1 lime, sliced
1 lime, juiced
1/2 lemon, sliced
1 can of frozen berry punch (or 1 cup of pomegranate juice)
1 cup of orange juice
Club soda or Sparkling water

1) In a large glass pitcher, add all the sliced fruit. You can also add additional fruits like pineapple cubes, strawberries and grapes.
2) Add lime juice, orange juice and frozen berry punch to the pitcher.
3) Refrigerate for an hour and a half.
4) Just before serving, add ice to the glasses and fill them half way with the sangria juice mix, then top each glass with Club Soda.
5) Add some fruit slices to each glass for garnish and enjoy this light and refreshing mocktail.

By reserving the sparkling water to top each glass, each guest can decide how sweet they'd like their drink. For a sweeter mocktail, add more juice and less soda and for a lighter version, add more soda.

Kick back and enjoy this outdoors and at any party all summer long.

Food: Some "Awesome-sauce" BBQ Inspiration with Stonewall Kitchen

Get your Grill on...

In Toronto, we love summer. Everyone is in a great mood, we have more sunlight, longer days and generally, everyone wants to be outside as much as possible.

Cue the BBQ plans. Whether it's a quick weeknight meal or a full on fiesta with friends on the weekend, the grill is out and we vow to use it until October (at least).

When you want to fire up the charcoal every day or two, you need some inspiration to keep the menu mouthwatering. I often change up my side dishes but sometimes, you really want the main attraction (aka the meat) to stand out and steal the show.

Photography by Joel Levy courtesy of Stonewall Kitchen

Thankfully, I got the inspiration I needed when I had the chance to attend a Stonewall Kitchen event at the Drake Commissary last week. It was a social mixer with some fellow bloggers and we had a blast trying out all the delicious featured grille sauces. It definitely got my creative juices flowing in time for BBQ season.

Photography by Joel Levy courtesy of Stonewall Kitchen

What is Stonewall Kitchen?

Before I share about the amazing food we ate that night, a little about the brand - Stonewall Kitchen got their start selling jams and jellies at the farmers' markets in York, Maine in 1991. Over the last 25 years, they have become the most awarded specialty food company and have expanded their line to include sauces, mustards, ketchup, baking mixes and more.

Photography by Joel Levy courtesy of Stonewall Kitchen

Stonewall Kitchen makes craft batches and they remake each of their products on a monthly basis to ensure only the freshest products are on the shelves.

What I love about their line is that the focus is on creating a gourmet product using healthy, real ingredients. In fact, 95% of the ingredients are natural. There's no corn syrup in these sauces - they use real cane sugar - I checked!

Photography by Joel Levy courtesy of Stonewall Kitchen

As someone who cares about their health and looks for quality ingredients, this really matters to me. I love that some of the sauces only had about 4 ingredients in them and that they were all things I recognized!

In case you're wondering where to get some of their delectable sauces in the GTA, you can find their products at Sobey's, Metro, Hudson's Bay, Pusateris, McEwan's and Whole Foods.

Photography by Joel Levy courtesy of Stonewall Kitchen

The Spread

Now back to the food...

The Drake's Chef Ted Corrado really spoiled us that night with some innovative dishes featuring Stonewall Kitchen's delicious sauces.

Here's a look at the exclusive menu he created for us:

Roasted Apple Grille Sauce Pork & Cheddar Sausage
(Stonewall Kitchen Roasted Apple Grille Sauce)

Photography by Joel Levy courtesy of Stonewall Kitchen

Boozy Bacon Roasted Argentinean Shrimp
(Stonewall Kitchen Boozy Bacon BBQ Sauce)

Photography by Joel Levy courtesy of Stonewall Kitchen

Curried Mango Glazed Cauliflower, Pepitas, Puffed Lentils, Cilantro & Aleppo Chili
(Stonewall Kitchen Curried Mango Grille Sauce)

Commissary Brisket Maple Chipotle Style
(Stonewall Kitchen Maple Chipotle Grille Sauce)

Photography by Joel Levy courtesy of Stonewall Kitchen

Ready, Set - BBQ Season!

If you want to amp up your BBQ game and you're not sure what to pick up, you really can't go wrong with any sauce or condiment from Stonewall Kitchen.

Photography by Joel Levy courtesy of Stonewall Kitchen

But if you're looking for something tried and tested, my favourites so far are the:

• Roasted Apple Grille Sauce
• Country Ketchup (like a gourmet, adult version of ketchup with tomato chunks!)
• Mango Habanero Aioli 
• Spicy Corn Relish

Start with any one of these and you will definitely be coming back for more.

Photography by Joel Levy courtesy of Stonewall Kitchen

Need some inspo on how to serve them?

The Roasted Apple Grille Sauce would be perfect with some roasted veggies, sausage, pork chops or lamb burgers, while the ketchup, aioli and relish would make a flavourful accompaniment to a burger or hot dog.

Photography by Joel Levy courtesy of Stonewall Kitchen

Trust me, even the most discerning of palettes would love a simple hot dog if it was topped with some Country Ketchup and Spicy Corn Relish.

In fact, now I can't stop thinking about eating one myself....

Final word? Get your hands on some Stonewall Kitchen condiments this summer, your BBQs will be awesome-sauce!



Thanks so much to my friends at Stonewall Kitchen and Branding and Buzzing for sponsoring this post. As always, all views and opinions are my own.

Recipe: Healthy Energy Bites

Meal Prep- Making No-Bake Energy Bites

If you're following me on Instagram, you know that I love to meal-prep and plan. This is one of my weekly rituals that I swear by. If I meal prep on a Sunday, I essentially ensure I am:

• making healthier food choices
• saving time during the week
• saving money
• not eating out

One of my go to items for breakfast and snacks have been Energy Bites.

I love these bites because they are so delicious and they are the perfect hit of protein, energy, fibre and sweetness to tide you over till your next meal. They are also super easy and quick to make.
I really think you can make these regardless of your skill level in the kitchen. 

These Energy Bites are not something I've invented but I have experimented and tried a few different versions which led me to come up with a flavour combination that I personally love.

Making these bites will take about 15 minutes but will definitely ensure your week starts off on the right foot.

Energy Bites

Servings: 24 bites   

Preparation Time: 15 minutes

Ingredients

1 cup oats

1 cup of Wow Butter (to make an allergy safe version, or you can use any nut butter)

1/4  cup chia seeds (I use white chia) 

1/4 cup chocolate chips (I like semi-sweet or dark)

1/4 cup pepitas

2 tbsp. honey

dehydrated coconut to coat

1 tsp. cinnamon

1) Combine the Wow Butter, honey and oats in a large bowl

2) Add the pepitas, chocoate chips and chia seeds and stir to combine

3) Create 1 inch balls, rolling them between your palms

4) Roll them in dehydrated coconut to coat

5) Place the energy balls in a glass dish with an air tight lid to enjoy all week long. 

These energy bites can be refrigerated or kept at room temperature if you prefer. 

I find that these bites make a great grab and go breakfast snack and make an awesome afternoon pick me up instead of reaching for a cookie. 

Hope you try them out at home! If you have your own go-to energy bite recipe, I'd love to try it! Leave me a comment and share it below.

Recipe: Chalet Style Chicken Soup

Warm up with some Soul Food 

When it's cold and snowy outside, you need all the reinforcements to stay cozy inside.
One of my go-to recipes this season has been my version of Swiss Chalet's Chicken Noodle Soup. It's so easy and hearty, I can't believe I didn't think to recreate this before!

This recipe came about one day when I had picked up a roast chicken from the store. Buying a ready to go chicken like this can be a meal-prep lifesaver on weeknights where you don't have much time and need to throw something together fast.

I shred the chicken and keep it on hand to use in pastas, tacos, salads and curries throughout the week.

This soup was a kitchen experiment but it turned out to be just like the classic comfort food that I always ordered when I went to Swiss Chalet for a family dinner!

I'm so excited that now, I can make it at home and have it whenever the mood strikes.

I had to share this one with all of you, since it's the perfect way to combat the February cold. Hope you enjoy it as much as I do!

Note: When I'm making comfort foods like this, I always turn to my cast iron Staub Cocotte. I think it adds such a depth of flavour especially for slow cooked foods and also - it gives me all the Martha Stewart vibes!

Chalet-Style Chicken Soup

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

Ingredients

1/2 a roast chicken, shredded
2 carrots, chopped
2 celery stalks, chopped
2 medium onions, sliced
4 cloves of garlic, minced
1 cup of frozen green peas
1 cup of small pasta shells of your choice
5 cups of chicken broth
1 tbsp of canola oil
Salt and black pepper to taste

1) In a large pot, heat some oil over medium heat.



2) Add the onions and allow them to soften.

3) Add the carrots and celery and cook through.

4) Add the garlic and watch carefully. Once the garlic softens a little it's time to add the chicken broth.



5) Add the chicken pieces, salt and pepper to the pot and bring to a simmer.

6) In another small pot, boil the pasta until the desired tenderness is reached. Drain.

7) At the very end of the cooking process, add the green peas. Do not cover the pot so that the peas keep their bright green colour. Once the peas are cooked, the soup is ready to serve.

8) Add salt and pepper to taste.

9) When plating, add a little pasta to each bowl then spoon the soup over top. Stir before serving.

That's it! It is really the simplest soup to make but you will be surprised at how heart (and tummy) warming this recipe is. Make enough to enjoy for lunch the next day- trust me, this is true chicken soup for the soul.