Visiting my closest friend in Hamilton, Ontario, our four boys played until exhaustion. And then some more. We were all starving and she whipped up the best vegetarian chili I’d ever had.
My goal is to try new and creative recipes this winter to reconnect with my love for salad, starting with this amazing Kale and Hazelnut Winter Salad recipe featuring kale, carrots, dates, hazelnuts and a warm dressing drizzled on top.
When you are serving vegetarian or want a tasty, light and healthy dinner, our harissa cauliflower steaks are always a huge hit!
Summer is so great. Salad from the garden. Beach dinners prepackaged at the grocery store. The 2 for 1 Tuesday Whole Foods pizza deal. Thankfully there are berries in the garden because I’ve been pretty lax on feeding my family interesting, well-balanced dinners. A goal I always implement for September is to get life back on track after a summer of fun. This year at the top of my list for back to school is exciting family dinners.
I wouldn’t say that I’m in a meal rut – I love to cook and develop recipes and experiment. I’ve just been (gasp) lazy this summer. Lazy and tired. So the thought of a meal plan that forces me to experiment is quite exciting. The plan should eliminate stress, save money at the store and get the kids excited for what is to come. Mexican has always been a favourite of the family – making our own tacos to assert our personalities and experimenting with spices, meats and fresh ingredients to excite the tastebuds. (Food fights optional).
So when I created this plan, I’ve slotted in two Mexican-inspired nights.
With the weather cooling and everyone gearing up for the winter, we thought it was appropriate to share one of our favourite tummy warming dishess: Roasted Red Pepper Soup. A big warm bowl with a chunk of fresh bread is the perfect chilly evening meal.
- 3 tbsp melted butter
- 1/2 onion
- 1 Stalk of celery
- 1 Red pepper
- 1 Yellow pepper
- ½ tsp paprika
- 1 tsp fresh parsley
- ½ tsp chervil
- 3 tbsp flour
- 4 ½ cups chicken stock
- Salt & pepper to taste
- 3 tbsp whipping cream
Sauté the onion in butter for 5 mins, covered. Add celery; sauté 5 minutes more. Add peppers, sauté 5 to 6 minutes, and then add spices. Turn heat to low, sprinkle evenly with flour; mix well.
Add chicken stock, bring back to boil, and then simmer for 20 minutes with lid partially covering pot. Puree with either a hand mixer or food processor. Add salt & pepper to taste, and whisk in cream. Voila!