Looking for the best vegetarian lasagna recipe? You’re in the right place. This Butternut Squash and Spinach lasagna will become one of your favorites! Perfect as a veggie main dish for every day. A healthier version of lasagna, it’s also, a great holiday recipe for Thanksgiving or Christmas!Read More
Earthy, delightful mushrooms are front and center in this seafood dish. It’s hearty and deliciously interesting and affirms once again that mushrooms, seafood and pasta are great companions. The addition of a dry white wine to the sauce makes this indulgent dish too good to stick to one serving!Read More
When it’s this effortless to make something so lip smackingly good with ingredients that are basic pantry essentials, frozen meals and home delivery aren’t even a passing thought. No matter how nuts your household is at dinner time, no matter how tired you are, no matter how irritating and incompetent your boss is, how bad the commute home was, how miserable the weather is – you got this! This is one for busy weeknights, lazy Sundays, and every other day in between. This dish would be perfect for a romantic Valentine's Day dinner for two. So if you're not too "chicken" let's get cooking!Read More
Sunday brunch is, quite simply, the best meal of the week. Whether heading out to a bottomless mimosa-soaked continental spread, or baking buttery pastries to serve with seasonal jams, the vast amount of food options makes me very happy. When my parents were together my dad would make quiches as a treat for us (mostly because it took so many eggs). I loved quiches and always could eat a whole one by myself. But as an adult I never made a quiche. I made a frittata when I lived in Tampa and a few times since moving back home, but never a quiche. So I had to fix that! Use a ready made pie crust to speed up the process!
Today's recipe comes from Genuis Kitchen but I made a lot of changes. I wanted something that could be simply reproduced for Sunday dinner because if I don't like spending a lot of time in the kitchen, I'm sure you're the same way. Also this version costs significantly less money! I served this for Sunday dinner to my friends and they absolutely loved it! The sweetness of the crust perfectly complimented the savoury flavours within the quiche. I was lucky to even have any leftovers. Making a quiche doesn't have to be difficult. So get the recipe after the jump and serve this at your next family dinner!
Arugula + White Cheddar Quiche
- 1⁄2 cup butter
- 1 teaspoon bottled minced garlic
- 1 small onion, chopped
- 1 cup milk
- 4 eggs, lightly beaten
- salt & pepper, to taste
- 2 cups arugula
- 12 ounces shredded white cheddar cheese
- 1 (4 ounce) jar sliced mushrooms, drained
- 1 graham cracker crust
- Heat oven to 375°F.
- In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
- Stir in 6 oz. cheddar, mushrooms, and arugula. Mix well; place into pie crust.
- In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over arugula mixture, poking holes to allow the egg mixture to seep inches.
- Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in centre comes out clean.
In the wintertime, there’s a big fight going on in my appetite. Part of me wants something light to balance out recent holiday indulgences and start the year out right… but part of me wants to curl up on the couch in my sweats and eat only comfort food. Thankfully, Waitrose provides the perfect soup base for you to build and add whatever you have in your pantry or fridge.
Here are three of my all-time favourite quick and easy vegetable soup recipes that will keep you feeling full and satisfied:
1. Chicken Carrot & Coriander Soup
A soup that takes inspiration from the not-at-all vegetarian, this recipe produces a bowl full of healthy heartiness. The depth of flavour comes from a lot of sautéed aromatics, and the chunky texture is due to big portions of chopped chicken breasts, carrots, and corn. Though it’s low in fat, this soup will keep you full all winter long.
- Waitrose Carrot & Coriander Soup Mix
- 1 cup cooked chicken
- 1/2 cup loose whole kernel corn
- 1/2 cup sliced cooked carrts
- 2 cups water, boiled
- Boil water and empty packet in a soup bowl. Pour water over contents and stir to dissolve.
- Add chicken, corn and carrots.
- Stir and enjoy!
2. One Pot Lasagna Soup
This recipe is clean vegetarian cooking with a hint of decadence. It’s an all-veggie soup made a tiny bit indulgent and oh-so-dreamy by the addition of mozzarella cheese. If you’d like to add a little crunch, whip up a batch of these paprika toasts to eat alongside.
- 1 white onion
- 1 tbsp olive oil
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 24 ounce jar pasta or marinara sauce
- 1 can fire roasted tomatoes
- ¼ teaspoon red pepper flakes
- 1 tablespoon parsley
- ¼ teaspoon oregano
- ¼ teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika - optional to taste
- 1 teaspoon granulated sugar
- 7 cups vegetable stock/broth
- 13 lasagna noodles
- 2 cups fresh spinach
- ⅓ cup heavy cream
- 12 ounces ricotta cheese
- 1½ cups mozzarella cheese
- ½ cup Parmesan cheese
- 1 medium mozzarella ball, sliced
- In a large dutch oven or pot, heat olive oil over medium heat. Toss in diced onion and sautee for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in tomato paste and flour then cook for a few minutes, stirring frequently.
- Add pasta sauce, diced tomatoes, red pepper flakes, parsley, basil, oregano, paprika, sugar, salt and pepper to pot then stir in vegetable broth.
- Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat back to medium then cook, stirring occasionally (about 20 minutes).
- Once noodles are tender, stir in fresh spinach, heavy cream, ricotta cheese, mozzarella cheese and Parmesan cheese. Cut mozzarella ball into small slices and place on top. Garnish with shredded basil. Serve with crusty bread.
3. Classic Tomato Soup
If you have a constant craving for tomato soups, you’ll love this recipe for a thick vegetable soup that channels the zing and richness from those tomatoes. The result is a soup that tastes like it’s been on the stove for hours when actually, it was never there in the first place! Nice.
- Waitrose Tomato & Basil Soup Mix
- Boil water and empty packet in a soup bowl. Pour water over contents and stir to dissolve.
- This is where you can have fun by added whatever vegetable you want. Mixed veg, spinach or onions. Don't forget the grilled cheese!
Which one of these healthy soups will you make first?
Let me know in the comments below!
I’m on a pumpkin kick right now and I don’t plan to stop! I hope you’re a fan because there’s yet another pumpkin filled recipe coming next week. Today I’m sharing a recipe for Maple Buttered Mashed Pumpkin. I was originally planning on using butternut squash for this recipe, but I just couldn't resist the pumpkin.
Are some of you already starting to think about Thanksgiving? I mean it is the first week of November so you should be! According to the stores we should already be preparing for Christmas and if you haven’t started shopping you’re already behind. While Thanksgiving isn't a big deal for us in The Bahamas we can't resist an excuse to over-indulge in yummy foods. Everyone knows the main star of any Thanksgiving table is the turkey, cranberry sauce and stuffing, but sometimes you're stuck on what sides to serve? Enter this sweet and savoury side dish as a great twist on a holiday classic. I made this before but forgot to share the recipe with you. This can be a dish on it's own as it can be very filling and satisfying. The recipe is incredibly simple but also a great way to change up your regular mashed potatoes. Try it for dinner or at your holiday gatherings!
MAPLE CINNAMON MASHED PUMPKIN
- 2 pounds (900g) pumpkin
- 3 tablespoons butter, cut into small cubes
- 1/2 cup (120ml) low-fat milk
- 2 tablespoons chopped chives
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- Salt and pepper
- Peel and seed the pumpkin, then chop into cubes. Place the pumpkin into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. An easier to way to do this is boil everything as is and remove the skin and seeds later.
- Drain the pumpkin and return them back to the pot. Mash the pumpkin using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the pumpkin with a little salt and pepper to taste. Mix in chopped chives, cinnamon and maple syrup. Serve immediately.
- Stir before reheating: There’s a lot of moisture that comes from the pumpkin, so you may notice liquid building up in your leftovers. Just give everything a stir before reheating them.
I don't like complicated. Relationships, hair and especially not food. I'm a busy girl who likes to keep things simple and affordable. You may have noticed in some of my recipes that I use the same spices over and over. My go to spices are garlic and pepper seasoning, Italian seasoning (when it's around) and Cajun seasoning. I never cook with salt or black pepper. Not even to salt the water for pasta (I feel like I just confessed to a culinary sin).
I mentioned that while I was in London, we cooked most of our meals. When it was my turn to make dinner, I wanted something simple yet elegant (but still on a budget). It needed to have meat in it for my friend but he already used all of the chicken. So I got creative and set out to make the poor man's pasta (which almost became the name of this recipe).
I call it the poor man's pasta because I took the deli sliced turkey and added it to the pot. I added tomatoes for extra nutrients and colour and grabbed a piece of basil from the plant in the window sill as garnish. This dish is so easy there's really no need for a recipe.
- Penne pasta
- Deli sliced turkey or ham
- Diced tomatoes
- Grated cheese
- 1/2 cup milk of your choice
- Seasonings (I used garlic and pepper, and Italian blend)
Simply boil your favourite pasta noodle according to the directions on the box and drain once complete.
Add your seasoning, sliced turkey or ham, tomatoes and milk. Stir until combined.
Top with grated cheese, serve and enjoy! It doesn't get any easier than that guys!
Wow your guests with this amazingly simple recipe the next time you're short on time and ingredients for dinner. And if you want to go the extra mile, you can even lightly sautee the deli meat and tomatoes before adding it to the pasta.
While preparing to return to work, I've been looking for recipes to try that will be filling, healthy and easy to make if I'm short on time in the morning. I don't always have the time or energy to meal prep but that's something I'm trying to get better at this school year. So when I found this recipe, I was actually excited to give it a try. I've been considering trying more vegan recipes. After this one, I honestly don't know how they feel full afterwards. But after eating healthy (not vegan, just healthy) for a week, I actually started to crave healthy snacks and meals.
I would suggest trying it anyway. You may be full afterwards, you may still be hungry. But one thing I can't deny, is this dish is absolutely delicious! Cooking quinoa in chicken/vegetable broth with a little bit of butter really enhances the flavour and makes eating healthy a lot easier.
Chickpea and Vegetable Curry with Quinoa
- 1 can coconut milk (13.5 fl oz or 400 mL)
- 1 can chickpeas (15 oz)
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- 1 tablespoon or more brown sugar
- 1 quarter lemon squeezed or more
- 1 tablespoon basil
- 1 bunch spinach, cleaned
- 4 green onions, chopped
- 2 cups sliced mushrooms
- salt to taste
- 1 cup quinoa
- 2 cups water
Note: If you like your curry a bit runny, add a little bit of water in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water to the curry as it will thicken overnight in the refrigerator (I like my curry thick).
- Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
- Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
- In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
- To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.