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Weeknight Freezer Fried Rice

Weeknight Freezer Fried Rice

Whenever I’m making a dish involving rice no matter what I always make extra. It’s the perfect excuse to have this dish and leftover rice is also the perfect quick dinner solution. My fried rice has changed a lot over the years and with cues 

Perfect Herby Croutons

Perfect Herby Croutons

Salads are the gift that keep on giving and they can easily go from meh to amazing with the right ingredients. One of my favourite things to have on a salad are of course croutons. Why? Because bread, crunch and an overall flavour bomb that 

Crispy Cheesy Brussels Sprouts

Crispy Cheesy Brussels Sprouts

Do you ever find you go through food moods? You’ll be making pasta all the time, or having soup a few nights a week? Or ramen often (I mean that’s a given these days for me). But, same, and that’s me with Brussels Sprouts right now. As you can see from my other recipes here. I also am a huge fan of using everything in your fridge and having as little food waste as possible so often my recipes reflect that. I’ll use leftovers, or try to use everything I have before I get more. I think everyone should get into this habit as well! Less waste is better for the environment and your wallet!

I love love love potatoes in more ways than one and my mom made these ‘smashed potatoes’ for me as they’re pretty much my favourite. As much as I love potatoes I wanted to try something a little lighter. I had this lightbulb moment and wondered if I could get the same or similar results with Brussels Sprouts and these did NOT disappoint! Super simple and the perfect side dish for any dinner. I think Sprouts get a bad rap because they were just boiled with salt, or allegedly had a different genetic DNA? But I digress. Please give these a try, they’re very easy to make and you won’t be able to stop!

Crispy Brussels Sprouts

Crispy Cheese Brussels Sprouts

A quick and delicious side dish that will have you wanting more. They're crispy, savoury and best of all cheesy!
3.11 from 129 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner, lunch, Side Dish, veggies
Cuisine American
Servings 2 people

Equipment

  • Large sheet pan
  • Medium-Large Heavy Bottomed Pot

Ingredients
  

  • 450 g Whole Brussels Sprouts
  • 4 tbsp Olive Oil
  • 1 cup Parmesan or Pecorino Cheese A hard and low moisture cheese works great here, even asiago
  • Salt and Pepper to taste

Instructions
 

  • Preheat Oven to 425F and fill pot with water and set to high to boil
  • Cut of ends off Brussels Sprouts and make sure to only cut about 2-3 millimetres to keep the sprout in tact
  • Once water is boiling, place sprouts in water and boil for 9 minutes
  • While sprouts boiling, grate cheese
  • Drain cooked sprouts and place on a greased sheet pan or parchment paper works as well
  • Grab a drinking glass and gently 'squish/press' sprouts, so they are about 1-.5" tall
  • Generously apply olive oil, salt and pepper to each sprout
  • Finally add a sprinkle of cheese to each sprout so they are completely covered
  • Bake for 12-15 minutes, checking to make sure they are browning but not burnt
  • Serve immediately and enjoy!
Keyword crispy, vegetables, veggies
Roasted Cauliflower Pasta with Crispy Capers

Roasted Cauliflower Pasta with Crispy Capers

You know when you want all the same flavours at once, this is that dish. There’s so much going on in terms of texture, taste and the umami flavour, you can’t go wrong. There’s a few tiny additions that make this dish taste great and 

Easy Breezy Cheesy Ramen

Easy Breezy Cheesy Ramen

I think I’ve said it before, I definitely got into instant ramen way too late in life. So I’m absolutely making up for lost time. It’s perfect. It’s amazing, I’m obsessed and I’ll never not have multiple packages of instant ramen in my house forever 

TLT – Tofu Lettuce Tomato

TLT – Tofu Lettuce Tomato

Growing up BLT’s were my favourite sandwich of all time. It was perfect. The crisp lettuce, a sweet tomato mixed with some salty delicious bacon. Also the slathering of mayo for me made the perfect sandwich. Until now. It’s no secret I’ve taken some time off eating meat just for a little break and I found myself craving the old classics. That’s where this dish came in.

I love love love tofu and it’s a great alternate to meat. I was craving a BLT one day and wanted to fill that void so here came the TLT! It’s super simple for breakfast lunch or dinner and doesn’t take too much time to make! I made this as a wrap so I can crisp up the tortilla and I often have wraps lying around my kitchen anyways so it was a no brainer. You’ll need my Ultra Crispy Tofu Recipe for this so feel free to get that started and the rest is just assembly!

TLT – Tofu Lettuce Tomato

It's a riff off an old classic. Whether you're not eating meat, are vegetarian or just want to try something new this will not disappoint! Even my meat eater friends love it and you won't miss the bacon this once, I promise!
2.94 from 429 votes
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Breakfast, dinner, lunch
Cuisine American, canadian
Servings 2 people

Equipment

  • Frying Pan
  • Cooling Rack

Ingredients
  

  • Ultra Crispy Tofu Recipe
  • 4 Flour Tortillas
  • 2 Ripe Tomatos Roma, Heirloom or vine works great here
  • 1 head Romaine Lettuce
  • 4 tbsp Kewpie Mayo
  • 4 tbsp Sriracha

Instructions
 

  • Use my Ultra Crispy Tofu Recipe to cook the Tofu, Linked above 🙂
  • Lay out all tortillas and start laying the toppings, I like to go in this order; kewpie mayo, Sriracha, lettuce and tomato. Be mindful not to overfill, you want to be able to wrap these up like an envelop.
  • Add 2 pieces of tofu to each wrap. To wrap, pull in both outsides to the centre. Take top piece closest to you and pull over entire wrap, tucking it into the wrap and roll similar to a burrito.
  • Get frying pan up to medium heat
  • Place wraps folded side down to help seal the wrap. I also like to use a cast iron pan or heavy pan to apply pressure on top similar to a panini press. After 4 minutes flip and do the other side.
  • Cut on a bias and serve with your favourite side, fries or a salad works great here!
Ultra Crispy Tofu

Ultra Crispy Tofu

Whoever said tofu isn’t good, or delicious simply didn’t make it right. It is a sleeper hit in a lot of dishes and can have a crazy amount of diversity in the way it’s prepared. My personal favourite is ‘crispy style’ for obvious reasons and 

Queso Fresco Breakfast Toast

Queso Fresco Breakfast Toast

Sometimes I’m my own worst enemy when it comes to grocery shopping. I am a more is more kinda gal and that’s no exception when it comes to grocery shopping. It’s a blessing and a curse. I’m often left with things I don’t need, just 

Hot Honey

Hot Honey

I was watching endless amounts of youtube videos one day as one does, and I came upon this Pizza Restaurant who uses a hot honey to finished one of their pizzas and I had a lightbulb moment. Must. Make. That! As I’m sure you all know I’m a bit of a condiment queen as I do truly believe they can take any meh dish to something amazing and push it right over the edge and this is no exception! I’ve been using it on as many things as I can and it has not disappointed. Pizza (of course), roasted veggies, pairs extremely well with most cheese for the charcuterie board of your dreams. I also made these jalapeño cornbread muffins and boy did it ever elevate that as well!

The whole thing takes about 10 minutes from start to finish and lasts for a while in the cupboard, but it won’t last that long if I’m being honest as you’ll likely use it in copious amounts in no time. I made my first ever cooking video for this one (the stifness I tell ya!) but it will help with the process and you can find that HERE.

The spice level can be up to you! I prefer very spicy things so I would suggest halving the amount of chilies if you’re not super into spicy things, but I will say it’s super mild once it cools off so if you’d like to give it a shot I would say go for it!

Hot Honey

A delicious condiment that can go on everything for a sweet heat kick! Try it and you'll never look back! This is a simple pantry staple that will never go out of style and you may find yourself making this more often than not for a little extra punch for your dish!
3.21 from 39 votes
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course condiment, Side Dish

Ingredients
  

  • 9 Birds eye chilies or green chilies
  • 2 tbsp Red Chili Flakes
  • 1 jar Locally sourced Honey Try to find one in a resealable glass bottle so you can use the same jar for storage

Instructions
 

  • Cut up Birds eye chilies, sliced and seeds is fine, doesn't need to be too fancy
  • Add chilies and red pepper flakes to saucepan then add honey, use a spatula to get every last drop
  • Set stovetop to medium low, let sit for a few minutes and stir to incorporate
  • Let the honey and peppers infuse for a few minutes, about 3-5
  • Once the honey is nice and liquified, remove from heat and let it cool down a bit
  • One cooled down, strain all peppers and seeds with fine mesh strainer and place remaining honey back in the jar
  • Jar can be stored in the cupboard for a few months or until it's all gone, if becomes crystallized simply warm up the honey jar in warm water bath
Keyword birds eye chili, honey, pepper, red pepper flakes, spicy
Whipped Ricotta and Roasted Brussels Sprouts

Whipped Ricotta and Roasted Brussels Sprouts

This is one of those dinners where I just wanted to place a lot of elements I was into and see if they mesh, and did they ever! I’ve been a long time fan of any and most cheeses and ricotta is no exception. I’ve