Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for an insanely simple and delicious salad. …
Portobello Mushrooms Baked Eggs 3 Ways is surprisingly easy, yet full of flavour dish that will please a crowd. Pick your favourite flavour or mix it up if serving for brunch. Goat’s cheese and Dill, Leek and Prosciutto, and Tomato Avocado are all irresistible!
There is simply nothing better than waking up in the morning to the smell of eggs and bacon cooking. I love waking up a few minutes early on the weekend to prep this dish so when the rest of the family makes it downstairs, this pie is cooked with melted cheese and still soft eggs. This Slab Breakfast Pie is easy to throw together thanks to the use of store-bought puff pastry and although I love the toppings showcased here, it’s very adaptable to everyone’s tastes and preferences.
This post is sponsored by Mushrooms Canada. My Kitchen Love has been compensated monetarily, although all opinions and love expressed for this vegetable are my own.
I’m so very pleased to be partnering with Mushrooms Canada to bring you one of my favourite ways to cook with mushrooms, Mushroom and Asparagus Risotto. I adore making risotto. Contrary to popular belief, it’s quite easy to make and whatever stirring I chose to do relaxes me. And mushrooms!! The perfect ingredient to extend a meal without adding tons of meat. In this risotto I used White Button, Shiitake and Oyster making a mix of the mushrooms, playing off their unique textures and flavours. Mushrooms are a great way to fit in additional Vitamin D and fibre into everyday meals.
There’s something about cracking that outer hard shell of a boiled egg to reveal a perfectly oozy yolk. When done properly, a soft-boiled egg can feel perfectly indulgent while being completely healthy. Perfect Soft Boiled Eggs with Thyme and Parmesan Soldiers eats like a major treat, but really it’s made in under 15 minutes making a perfect breakfast dish any day of the week. Pair with a smoothie or fresh fruit (or even this citrus forward Winter Fruit Salad) for a total winner of a meal.
This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
I don’t often make things like bread or flatbread, but this recipe for it was crazy easy and quick. Plus, I swapped out the flour for a whole grain more nutritious one and my kids ate it all up! I had a difficult time with the title of this recipe, but really it’s just my usual m.o. A carb, a protein, and a boatload of fresh veggies with a simple mix of acid and oil to act as a dressing. This Lamb Salad Flatbread is easy enough to whip up during the week and a great way to work ground meat into meals.
This post is sponsored by Love Child Organics. My Kitchen Love has been compensated monetarily and with product although all opinions remain my own.
These Mini Blueberry Buckwheat Muffins are supposed to be for babies and kids, but in addition to my kids addiction to them, I too have one. They’re moist, light, and have a sweet bran muffin-like flavour, without much sugar and are gluten-free! I love that they’re perfect snack-size for the kids and I have zero guilt sending them off to preschool as they are completely nut-free and abundant in key nutritional elements like iron and Vitamin C.
One of the greatest discoveries in the carb department with my kids was how much they love couscous. Potatoes are still mostly a no go. Squash basically gets laughed at unless I purée it into the best carbonara sauce ever (like in this recipe). My husband is a more difficult sell for couscous, but my kids will always say “this is a yummy supper mama” when couscous is on the table. I often serve it with lamb or chicken, but here I have it with a quick cooking broiled salmon recipe and a get on the table stat salad.
An entire package of spinach blended up into a basil and lemon forward dish that is ready in 15 minutes!! This Spinach Pesto Israeli Couscous with Prawns is an easy weeknight supper that I usually plan to make when I’m tight on time and have a packed day. Having little hands-on time means that I can get the other bits of dinner sorted without having to run around like a chicken with my head cut off (e.g. setting the table, sorting waters, etc.).
This pesto sauce has a ton of spinach, but also lots of basil and quite a bit of lemon which takes the mind off the spinach in all honesty. It’s also dairy-free making this a vegan recipe if you remove the prawns. There is so much iron from spinach in this recipe that the prawns are primarily there to add some depth and contrasting textures and flavours to the couscous.
Couscous was originally a hard sell with my kids. Even this dish I have to feed Baby Lucy with my fork if I want her to eat it. Zoe and Isla now eat couscous with glee as we don’t have it terribly often (less than once per month). I tend to switch between Israeli couscous and whole wheat couscous for more variation. I’d say it took about 5 attempts before the twins were on board with it. I find serving with any kind of savoury yogurt and a spoon (in lieu of a fork which the couscous easily falls off) makes couscous more palatable for the kids.
Packed with greens, this wholesome dinner is ready in 15 minutes.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 5 oz / 142 grams spinach (one clamshell of baby spinach)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1 garlic clove
- 1/4 cup olive oil
- 1/2 lemon, grind and pith removed
- 1/4 tsp sea salt
- 2 cups Israeli couscous (pearl couscous)
- 4 cups cold water
- 400 grams raw prawns or shrimp
- 1 tbsp olive oil
- 1/4 tsp crushed red pepper flakes
- Bring 4 cups of salted water to a boil. Add couscous, cover, and reduce heat. Cook, undisturbed for 15 minutes. Fluff with a fork.
- Meanwhile,place spinach, basil, pin nuts, garlic clove, 1/4 cup olive oil, 1/2 lemon (with grind and pith removed), and 1/4 tsp sea salt into a blender. Blend until smooth. Pour over cooked couscous and mix until fully coated.
- In a medium bowl, toss together prawns, olive oil, and red pepper flakes. Heat a large skillet to medium-high and cooked prawns until pink, turning once. About 6-7 minutes total.
- Top pesto couscous with prawns and serve.