Asian Detox Soup

In the new year, like most, I am more conscious of my health and what I am putting into my body. I like to start fresh in January and this soup just feels like a fresh start!

This soup is full of nourishing, healthy vegetables as well as other healthy spices and the noodles help keep you satisfied so you're not running back into the kitchen for a snack. The shitake mushrooms are very meaty, and even though I do eat meat, the addition of the shitake mushrooms doesn't make me crave meat at all. If the thought of a vegetarian meal doesn't interest you, thinly sliced beef or chicken or even shrimp will work beautify in this soup.

This soup contains both ginger and turmeric which is loaded with antioxidants. Turmeric has also been known to reduce the risk of cancer - who doesn't want that!?! But best of all, it tastes amazing!

   Asian Detox Noodle Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:15 minutes

 

Ingredients:

900 ml mushroom broth

6-8 shitake mushrooms (chopped)

4 bunches baby bok choy (chopped)2 stalks green onion (sliced)

1/4 onion 

1 inch sized ginger (grated)

1 tbsp salt

1 clove garlic (minced) 

1/2 tsp onion powder

1/2 tsp garlic powder

pinch turmeric

1/2 tsp chinese five spice

1/2 tsp chili flakes

1/4 cup coconut aminos

1/4 vegetarian oyster sauce 

1 tbsp olive oil 

1 cup rice noodle

handful cilantro for garnish

Instructions:

1. In a large pot, heat oil on medium heat.
2. add onions, garlic. Heat until softened.
3. Add mushrooms and cook until softened.
4. Add coconut aminos, vegetarian oyster sauce, ginger, turmeric, onion powder, garlic powder, chinese five spice, salt. mix well 
5. Add the broth and noodles and simmer for 5-10 minutes or until noodles are softened.
6. Add bok choy and green onions and simmer for 1-2 minutes. 
7. Dish into bowls and add cilantro on top. Serve.

Harissa Spiced Chickpeas

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When I come home late from work after a hard day, I try to make something quick and satisfying. This usually translates into something simple like pasta. But I am also trying to limit my pasta intake and making leaner choices.

This one has quickly become one of my go to recipes as of late. It is so easy to make and the flavours are so different from what I typically make - which just makes me crave more!

Before trying the Knorr Harissa spice mix, I really wasn't sure what to expect. But it is a delicious blend of earthy spices, with a bit of a kick to it! I'll be honest, my pepper tolerance isn't very high, (I usually don't order anything over medium spice level!) so if you do want more of a kick to it, feel free to add chili flakes or more hot sauce!

I love this recipe even more because you can easily omit the meatballs if you are vegetarian or making this as a "meatless Monday" meal. Because of the chickpeas, the protein levels are already really high in this recipe. It's also perfect for those post-workout meals when you are looking for an extra dose of protein!

To make this healthier, I personally like to serve this recipe over brown rice for dinners, but you can easily swap the brown rice for white rice, couscous or even quinoa .

I personally love this recipe because it’s full of protein and has tons of flavour! You can also take leftovers into work as part of a bowl - just add some vegetables and you're ready to go!

      Harissa Spiced Chickpeas and Meatballs  

Makes: 4 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 lbs lean ground beef

1 can chickpeas, drained and washed

2 tbsp Knorr  Harissa seasoning (divided)

2 tablespoons oil

250 ml (2 cups)  beef broth or vegetable stock

1 teaspoon tomato paste

2 cloves garlic, minced

1 onion, finely diced

1 tsp italian seasoning

1 egg

1 tbsp worcester sauce

salt to taste

black pepper to taste

  

 

Instructions:

1. In a bowl, mix the ground beef, egg, worcester sauce, 1 tsp Knorr Harissa seasoning, onions, garlic, salt, pepper  and Italian seasoning together. Mix well and form 1 inch diameter balls
2. In a skillet with 1 tbsp of oil, and place onmedium-high heat
3. Once hot, place meatballs in the skillet, browning on all sides for 8-10 minutes. Set aside. 
4. In the same skillet add chicken or vegetable stock, tomato paste. Simmer for approximately 8 minutes or until it reduces to about half. 
5. add 1 tsp Knorr Harissa seasoning and stir well. 
6. add 1 can of drained and washed chickpeas to the sauce and let simmer for 2-3 minutes.

Eggs Florentine with Spinach

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Kiss your avocado toast goodbye and wave hello to Eggs Florentine! 

Brunch. There is something so much more decadent about it than regular breakfast.

Brunch always seems so much more classy and elegant. But let’s be honest it’s a little overpriced, especially given that we can make it at home for a fraction of the cost. (Mainly because I was sick of paying $15 for avocado toast when loaf of bread and a few avocados don’t cost nearly that much!) Since I'm cheap, ahem, I mean, ...fiscally (somewhat) responsible(?), So, that’s what I started to do..  It is so much easier on your wallet, and there's complaints that you can't find what you're currently craving on the menu.

Now, I do like easy recipes. But I also like different things (move over avocado toast! We've got more fun stuff (and just as easy) on the horizon.

I started with Eggs Florentine.  (Sounds fancy, doesn't it?) This recipe involves puff pastry, which is the easiest thing in the world to use. Buy it frozen, turn on your oven and you're pretty much good to go.  

Even better, if you are making brunch for a crowd (or just your bestie or significant other) this dish will make them think you spent hours in the kitchen.  realty is, it only took 20 minutes! (shh! I  won't tell!) Just tell your guests to bring the mimosas and you'll take care of brunch!

Eggs Florentine with Spinach

4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 1 package puff pastry, defrosted
• 4 large eggs
• 1 bundle fresh baby spinach
• 2 tablespoons oil
• 1 quarter onion, chopped
• salt to taste
• pepper to taste

Instructions:

1. Pre-heat oven to 400 degrees
2. unroll defrosted puff pastry sheet and cut into 4 squares
3. in a large skillet, saute onions in the oil over medium heat
4. Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
5. After 10 minutes, remove the puff pastry from the oven and with a spoon, push down the centre, so that the edges form a wall
6. Spoon the spinach into the centre of the puff pastry. (Try to form a wall with the spinach to keep to eggs in the centre).
7. Carefully, break an egg into the spinach.
8. Very carefully, place the puff pastries back into the oven for another 10 minutes or until the egg whites are opaque. (The eggs will be cooked but the yolk will be runny.)

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Smokey Grilled Lamb Chops

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it's no secret, I have a deep love for lamb.

If I go out to a restaurant and see lamb on the menu, I usually stop looking.  My mind has been made up.

I think its because I grew up with it as often as I did with your more common meats like beef and chicken.  Lamb was typically part of a weekly meal. For me, lamb is comfort food.

I know many people still stay away from it saying is has a "gamey" taste but I believe its all in how you clean it. Lamb does have a lot of fat, and when that fat isn't trimmed properly, that gamey taste is more pronounced. I trim off as much fat as possible - I also hate chewing on fat so that most definitely has a lot to do with it.  I also do a quick rinse in white vinegar.  And when I say a "quick rinse", I mean no more than 30 seconds.   I'm not really 100% sure why, but this is how my parents have always cleaned meat and I just continue it. My mom used to say that if its in vinegar for long it would start to cook the meat and we're not trying to do that just yet!

While my parents prefer all of their meats cooked well done, I prefer mine medium rare - especially lamb. Its such a delicate meat when cooked this way. And it takes less time to cook, which is perfect for those nights when you just came home from work and nothing is prepared. 

Which is why this recipe is so perfect. it's quick and easy. And I love easy.

I made mine on a cast iron grill but you can easily do this on the barbecue. I added a little bit of liquid smoke (a little goes a long way!) because I love that smokiness. You can find the liquid smoke at most grocery stores now and of course at your local specialty shops as well.  Because you only need so little for each recipe, the bottle lasts a long time! Everything else in this recipe, you probably already have in your fridge.

Smokey Grilled Lamb Chops

Serves: 4

Prep time: 5 minutes

Cook time: 6 minutes

Ingredients:

• 4 lamb shoulder chops
• 1/2 cup soy sauce
• 4 teaspoons Worcestershire Sauce
• 2-3 shakes liquid chipotle smoke
• 2 garlic cloves – roughly chopped
• a few slices red onion
• black pepper to taste

Instructions:

1. mix all ingredients together
2. Preheat a cast ion grill to medium high heat
3. grill on each side for 2-3 minutes for a medium rare (or longer if you prefer a more well done lamb).

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