Roasted Red Pepper and Sweet Potato Soup

This soup can be made with sweet potatoes or yams (depending on your preference) and can have a lot of heat or a little, whatever floats your boat!

4 servings

2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Dash of crushed red pepper flakes, to taste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried parsley
4 cups chicken or veggie broth

1. Preheat oven to 425F. Line a large baking sheet with aluminum foil and grease with olive oil.

2. In a large bowl combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano and parsley. Toss to coat. Season generously with salt and pepper. Spread in an even layer on the baking sheet.

3. Roast in preheated oven for 45-60 minutes, until vegetables are tender and brown. Remove from oven and let cool (I never let mine cool, not super necessary)

4. Working in batches, puree vegetables with broth in a food processor / blender until smooth, then add to a pot and bring to a boil. Let simmer for 5 minutes and taste, seasoning more with red pepper flakes, salt and pepper as needed.

5. Serve hot!

Quinoa and Ground Turkey Stuffed Peppers

Kale made these for dinner one night they were so tasty!

6 small - medium red peppers
1 cup 2% cottage cheese, drained
1/3 cup freshly grated parmesan cheese
1/2 cup quinoa or brown rice (we used quinoa but would use brown rice next time)
1 tbsp olive oil
1/2 pound ground turkey
2 cloves garlic cloves, minced
1/2 cup of chopped mushrooms
1/2 cup of chopped zucchini
1/2 cup chopped onions
1 cup tomato sauce
1/2 tsp of each basil and oregano (fresh is better if you can get it)
Fresh black pepper to taste
1/2 cup shredded cheddar cheese

1. Cut each pepper across stem end to make pepper lids and cups. Remove and discard seed core from each. (Note: if pepper cups won't sit upright, remove small slice from bottom of each, being sure not to create an opening). Set aside. Combine cottage cheese and Parmesan in small bowl; set aside.
2. Combine quinoa or brown rice and 2 cups (500 mL) water in medium saucepan; bring to boil over high heat. Reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. Remove cover and let cool for 5 minutes. Fluff with fork. Set aside.
3. Meanwhile, cook beef in large non-stick skillet over medium-high heat, breaking up with potato masher or wooden spoon, for about 8 minutes or until no longer pink. Using slotted spoon, transfer to bowl and set aside. Drain off all but 2 tsp (10 mL) fat from skillet.
4. Reduce heat to medium. Add garlic, onion and mushrooms to skillet; sauté for 4 to 5 minutes or until softened. Return beef and accumulated juices to skillet. Stir in tomato sauce, water, chestnuts (if using), oregano, basil and black pepper to taste; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat; stir in quinoa or brown rice.
5. Stuff half of each pepper with some filling. Layer each with cottage cheese mixture; top each with remaining filling and Cheddar cheese. Top with a pepper lid; place on parchment paper or lightly oiled foil-lined rimmed baking sheet.
6. Bake in 375°F (190°C) oven for about 20 minutes or until digital instant read thermometer inserted in centre of filling registers 160°F (71°C)

Cold Orzo Salad With Roasted Vegetables

This salad is one that I make as often as I have time for, it is more of a summer salad but I am a crazy rule breaker and will make it in the dead of Winter because it is delicious!

Servings: 4

For the dressing:

2 tbsp of oil
Juice of a whole fresh lemon
Zest of 1/2 of a lemon
2-3 cloves of garlic, minced
2 tbsp chopped, fresh parsley
2 tbsp chopped, fresh basil
2 tbsp of fresh parmesan 

For the salad:

1/2 cup of orzo
1 zucchini, diced
1 red pepper diced
1-2 tbsp of olive oil
1 tomato
goats (or regular) feta, add desired amount
2 green onions, chopped
Salt and pepper to taste
Whole avocado, diced

Directions:  

1. Preheat oven to 350 degrees F. In a medium bowl toss the diced red pepper and zucchini with the olive oil and salt and pepper till it is nicely coated. Lay vegetables out on a pan covered with tinfoil. Roast vegetables till they are golden brown (25-35 mins). Turn vegetables to brown all sides.

2. In a medium pot bring roughly 4 cups of water to a rolling boil, generously salt water. Cook orzo until al dente (firm to bite), about 4-6 minutes. Drain pasta and rinse with cold water, set aside.

3. To make dressing: Add lemon juice, zest, garlic, parmesan, parsley, basil and remaining 1-2 tbsp of oil to a large bowl. Stir well to combine. Stir in orzo, roasted vegetables, tomatoes, green onions and feta and stir all together. Cut and top salad with avocado.

Enjoy!

- Kiki xo

Asian Lettuce Wraps

For the sauce:

3 tsp hoisin sauce
2 tsp soy sauce
1 tsp sesame oil
2 tsp rice vinegar
1 small red chilli
freshly ground black pepper
2tsp Sriracha hot sauce


For the filling:
2 tsp oil
2tsp minced garlic
1 tsp fresh ginger
2 green onions, chopped
1 lb ground turkey
2 cups mixed veggies (onion, mushroom, celery and red peppers)
handful of plain cashews
Shredded raw carrot

To assemble: Peel back iceberg lettuce cups

Directions:

Sauce: Mix all ingredients together and set aside

Filling: Heat skillet on high heat with oil. Once pan is hot add garlic, green onions, ginger and chilli and stir fry for a minute (or until fragrant). Add ground turkey, breaking into small pieces and cook until almost cooked through. Add the vegetables and cashews to the pan and cook until they are cooked through but still a bit firm. Mix in sauce and cook until all chicken and vegetables are saturated. Remove pan from heat and transfer contents to a large serving bowl and top with raw carrots.

Serve the filling in lettuce 'cups'.

Indian Curried Lentil Soup

This is a great soup recipe that you can make either spicy or mild depending on your love of spicy! (I like it hot!)

2 oz vegetable oil

1 small onion, diced

3 whole garlic cloves, minced

1 cup red lentils

3 cups vegetable stock

2 carrots, peeled and sliced

1 whole bay leaf

2 tsp mild curry powder (or more to taste)

1 tsp ground ginger

1 tbsp fresh cilantro, minced

a dash of red pepper flakes (or more to taste)

1/4 tsp cloves

2 tsp garam masala

1 cup coconut milk

1. In a large pot, heat oil. Add onions and carrot and cook over medium heat for three minutes. Add garlic.

2. Add bay leaf, curry, cilantro, red pepper flakes and cloves, stirring to combine.

3. Add vegetable stock and lentils. Cover and bring to a boil. Once boiling, reduce heat to low simmer for 20 minutes, or until lentils are cooked most of the water has absorbed.

4. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavours to merge. Transfer soup to a blender, add coconut milk and puree until smooth and creamy.

5. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.