Homemade Lentil Soup & Grilled Cheese

It was not the best looking dinner, but it did certainly taste great! Lenny made this lentil soup inspired by the Split Pea Soup recipe on page 67 of the Thug Kitchen cookbook. With a plethora of lentils on hand, I didn’t want to buy dried peas to make this soup so we swapped those but pretty much followed the rest of the recipe. It was pretty simple with most of the flavouring coming from the vegetable stock. I often forget how simple and tasty soups are to make but thank goodness for cooler weather and how much it makes me want warm things!

Acorn Squash with Walnuts and Cranberry

Let the Baking Begin posted this amazing-looking recipe for Acorn Squash with Walnuts and Cranberry and I was sold; we really like squash in this house so finding a new way to eat it that included more protein seemed like a win! I’m sad to report that it didn’t really taste quite as expected. I think it would make an amazing side dish that you split with like 3 other people, but as a larger portion for a main dish, it didn’t quite work. It does get top marks though in ease of preparation for how fancy it looks!

Looks like its going to be amazing, right?!

Bojon Gourmet Quiche

How amazing does this look?

Lenny recently made a delicious quiche inspired by this one on Bojon Gourmet. Quiches are one of our go-to dinner options because you can use them to use up any remaining quantities of vegetables or cheeses in the fridge, are super filling, can be used for leftovers at any meal, and are really inexpensive to put together.

One of our favourite restaurants, the Black Walnut, uses potatoes in their quiches so I wanted to try out a recipe that had them since we don’t normally put those in ours. The result was fantastic and the potatoes really helped bulk up each serving. The gruyere cheese was also just so delicious; if you want to try a new cheese to give a standard recipe a new kick, pick some up from your local supermarket!

You can really see the potato layers in this pic!

Thug Kitchen 101 – Chickpea Noodle Soup

This is one soup that’s loaded with nutrients!

The chickpea noodle soup recipe on page 63 of the Thug Kitchen 101 Cookbook was really popular with Lenny but not so much with me. This recipe calls for Bragg’s, an amino acid supplement, which tastes very similar to soy sauce but is a little fishier. For a somewhat filling, homemade, vegan version of chicken noodle soup though, it was pretty good.

 

 

Thug Kitchen 101 – Scones

Over the last few weeks, we have tried quite a few new recipes but one of my absolute favourites was this scone recipe from the Thug Kitchen 101 Cookbook. The scone recipe was really easy to modify for different fruits and made the perfect amount to share some and keep some. If you’re looking to use up some polenta from your cupboards like I was, you might want to check this book out of the library (or check this page out for something super similar) and get to baking!

I think this would be a really good kid-friendly recipe.

They were equally as good hot and room temperature.

Creamy Carrot Farrotto

I tried something new. And I liked it.

Last night’s dinner was billed as an easier alternative to risotto and it won accolades from my Italian husband. Using farro instead of arborio rice, the carrot farrotto only took about 30-40 minutes to make, was really inexpensive (only about $3 worth of farro from the Bulk Barn was needed), and was really tasty. The carrots made the dish sweet, but the stock that everything cooked in also made it a bit salty. I did spend $11 on a brick of parmasan, but we only used about a fifth of it and will have it for many future meals.

I found this recipe in my Skinny Taste cookbook, but you can also make it online follow the instructions posted on Take a Bite Out of Boca.

Frittata

In Week 17’s Meal Plan, I had a frittata on the menu. I’ve had a few people write about how I usually make one of those, so I took some pictures to share with you. Frittatas are super easy to make, can use up whatever vegetables you have on hand, be made vegetarian very easily, are very inexpensive to make, can be used for any meal of the day, and introduce you to new cheeses! What more could you ask for in a quick meal?!

Step 1: Chop and start cooking the veggies that will take the longest!

Red peppers are chopped and cooking.

Step 2: Chop or shred your cheese, and beat some eggs, salt, and pepper together.

I used the last of the Emmental cheese from our Farmer’s Market visit and about 6 eggs for this dish.

Step 3: Toss the eggs and veggies that don’t take as long to cook into the pan.

I added some chopped tomatoes that we had left over from a previous recipe.

Step 4: Add your cheese.

Now cooking with cheese!

Step 5: Cook on medium-low heat until the eggs aren’t runny anymore.

Ready for serving!

Step 6: Serve and enjoy!

Ready to eat!

Chicken sausage and Grilled Brussels Sprouts

Last week one of the meals that I did make was chicken sausage and Grilled Brussels Sprouts from Skinnytaste. I love grilled vegetables so finding a non-onion-y and non-garlic-y “sauce” that I could use to flavour them was pretty exciting. I ended up making my own balsamic glaze as I didn’t want to buy an entire container of it, and it was pretty simple: just boil 4 tbsp of balsamic with 1 tbsp of honey for a few minutes. It was super tasty and will be something I think I’ll try with other vegetables too!

Not the most appetizing shot, but this dinner was delicious, I swear!

Campfire Series: Cheesy Potatoes & Chicken Sausages

Last summer we really fell in love with the Schneider’s Chicken Sausages. Aside from being delicious at home, they were also great for camping because they were really flavourful and already cooked — no need to worry about raw meat!

We ate them chopped into dishes, but pretty much on their own. To add some additional calories (camping with two dogs involves a LOT of exercise!), we wrapped them in Pillsbury dough hot dog wrappers, wrapped those in tin foil, and then roasted them on the fire for a tasty but healthier version of a Pogo.

Roasting on the fire. Yay for metal shishkabob sticks! They made this dish way easier to cook than had we done it on wood sticks.

One of my favourite sides with this dish was cheesy potatoes. We bought frozen hashbrowns and then parceled those out with some pre-shedded cheese and bacon bits left over from a salad on the first night. What a great creation!

Homemade Pogo on the left and cheesy potatoes on the right.