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. …
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.
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).
It’s been a number of months since I’ve had an opportunity to update you on our growing family and share what I’m currently obsessed with making that’s super quick and easy. Baby Lucy is 7 months old and total riot. She’s enamoured with her sisters and pretty much loves life. Our twins were really good babies, however Lucy is a little gem of a baby and I cannot get over how lucky we are. She laughs constantly, puts up with many (somewhat fierce) hugs from her sisters and always has the best smile on her face. We’re still in the very intense phase of baby land, which leaves me extremely pressed for time. I physically cannot get everything I want to get done each day, not to mention the occasional crippling exhaustion that I’m facing from the ongoing night feedings. To assist with what little time I have to prepare dinners, I’ve been making a lot of quick easy pastas that are bowls of comfort and love. This Creamy Garlic and Basil Pasta has been a staple in our household at least once per week for the last month.
The pasta has 1/2 cup of cream so it’s not heavy since the pasta makes about 6 servings resulting in very little cream per serving. I add in pasta water at the end to extend the sauce and the hit of garlic and fresh basil round out the recipe. The pasta I was using came in a 500 grams package; if the pasta you’re using is 1 pound / 454 grams, leave everything else as is. It’ll still taste delicious and work out fine. I used a small amount of sliced prosciutto in this recipe; peas are an excellent vegetarian replacement or addition to this recipe. You can either add the peas to the pasta water or to cream sauce at the end to cook. They should only take a couple of minutes (frozen or fresh).
I’ve been trying to document little moments in all 3 baby books. Funny things the twins are currently saying, how Lucy folds into me for one final hug before I place her in her crib for the night, and other touching moments that I don’t want to risk forgetting. Z&I have also been very curious as what they were like as babies. We’ve been looking through their baby books, photos, and photo albums from when they were tiny babies. They even liked to get rocked by me in Lucy’s room when they’re in need of some extra love. It’s been a really wonderful time to be at home with all 3 of them. It has also been so time-consuming that other things are falling off my plate. Working out, housekeeping, socializing are getting the short end of the stick, but I wouldn’t want to trade these special moments for anything. This blog is still not getting as much attention as it needs, but it’s not going anywhere and I am still having a lot of fun with it (when I have some spare time to dedicate to it). I try to balance life so that I’m not all about my kids (hence this food blog), but given Lucy’s age and demands I’m not shuffling things as much and I’m going all in with the kids.
My friend and fellow blogger over at Peaks and Harbours, Bethany took the image above for her series “People of Vancouver”, if you missed it you can read the article here. All 5 of us squeezed onto one sofa cushion for a final family shot that rainy afternoon. It makes me smile the way all 3 girls are doing their own thing, each so different and yet, so similar. It’s been an interesting time watching the twins grow and become individuals more and more each day. They still refuse to be separated and I tends to watch over Z more than the other way around, but watching them interact and play is truly heartwarming. They still have their moments of bickering and making me want to pull my hair out, but I hope they always love each other and watch out for each other in this way.
Are you making anything quick and easy these days? I’d love to hear about it and spice things up before the twins declare that they don’t like pasta any more 😉
A bowl of luscious comforting pasta with creamy garlic and basil.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 500 gr dried pasta (I used fusilli, penne would also work fine)
- 2 tsp olive oil
- 250 grams thinly sliced prosciutto, sliced into 1/2" strips
- 2 cloves of garlic, finely minced
- 1/2 cup heavy cream
- 1/2 cup finely grated parmesan cheese, plus more for garnish
- 1/2 cup thinly sliced fresh basil leaves
- salt and pepper
- Bring a large pot of salted water to a boil and cook package until al dente, according to package instructions. Reserve 1/2 cup pasta water before draining. Place pasta back into the pot once drained.
- Meanwhile, add olive oil to a non-stick pan and heat over medium-high heat. Add prosciutto slices and cook, stirring occasionally, until browned and crispy. Remove from pan and set aside on paper towel.
- Reduce heat to medium and add garlic to pan C.ok for 2 minutes until fragrant and starting to brown. Add cream to pan and season with salt and pepper. (The cream should become hot, but not boiled at any point). Add reserved 1/2 cup of pasta water and parmesan cheese. Stir until cheese has melted.
- Add sauce to pasta pot and toss to fully coat pasta. Add basil and toss gently to mix in.
- Divide between bowls and top with further parmesan if desired.
For me, nothing can be as basic AND delicious as pasta. It doesn’t take much for pasta to be turned into a wholesome and fantastic meal. Head on over to Peaks and Harbours for the full recipe and ingredient for this luscious Pasta with Peas.
Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun!
Having twins makes certain parts of the day rough. For me, it’s often dinner and bedtime. By bedtime I’m exhausted and keeping life a good time takes a lot of energy; usually more than what I have at this stage in my pregnancy. Enter amazing friends. When your husband works long hours and often has to work late truly good friends come over and help me put the twins to bed. Our most frequent and generous friend (my bestie) convinced me to post this dish as she was the last person I shared it with. I try to always make her dinner when she’s here as a very small thank you for her time and energy in putting up with this crazy household.
This recipe is my weekday secret. I make it all the time. It’s quick, fresh, and makes great use of leftover proteins. Oh and you have little dishes to wash. Winner all around right?
I use whichever protein I have. This could mean chicken, steak, fish, whatevs. If want to go vegetarian add a bit more hummus. Fridge running dry in the protein department? Crack open a can of tuna or black beans. It’s truly simple fresh food that makes you feel satisfied and good.
1 pita, warmed or toasted
1-2 tbsp hummus
1 portion of leftover protein
1/4 cucumber, chopped
Handful of cherry tomatoes, halved
Handful of bite size pieces of lettuce, washed and dried
1 green onion, sliced
50 grams feta, crumbled
Drizzle of olive oil and red wine vinegar
Salt and pepper
Spread hummus on top of warmed or toasted pita. Top with protein, lettuce, cucumber, tomatoes, green onion, feta and drizzle with oil and vinegar. Season to taste with salt and pepper.
Creamy alfredo gets a tasty hit of Spring and some zest with lemon and pepper in this recipe. It’s my hint of green for those of us who are ready to party this season. The satisfaction that comes from eating creamy alfredo is most definitely still here, but it’s livened up with lemon and fresh black pepper. I had this for dinner last night and I’m craving it again already.
If you would like to add meat to this dish, it’s easy. Cooked bacon, prosciutto, or pancetta are all excellent choices. Store bought roast chicken, shredded, is also an easy way to make this meal carnivore friendly.
Adapted from: House and Home Magazine, September 2011 issue.
1 cup whipping cream
2 garlic cloves, minced
2 tbsp unsalted butter (if you use salted, reduce content of salt in this dish)
1/2 tsp salt
1 tsp fresh cracked black pepper
Zest of 1 lemon, plus 2 tbsp lemon juice
1/2 cup fresh grated Parmesan cheese, plus more for serving
1 lb pasta shells (I used large, not jumbo though)
1/4 fresh chopped flat-leaf (Italian) parsley
1 cup peas, fresh or frozen
In a medium sauce pan over med-low heat, add 3/4 cup of cream and stir in garlic, butter, salt and pepper. Simmer for 10 min, being sure not to let it boil.
Cook pasta as per package instructions and with 1 minute left in the cooking time add peas to the pot. Drain (saving pasta and peas). Set aside.
Add remaining cream to sauce, then lemon zest and juice, and parmesan. Stir and let simmer for another 5 minutes, stirring often.
Pour sauce into empty pasta pot and add in cooked pasta and peas. Stir to fully coat pasta and peas.
Dish into bowls and top with parsley, more parmesan and black pepper if desired.
I feel like apologizing; since becoming pregnant I’ve felt pretty low energy and very uninspired by food. Unless it’s ice cream, soft serve preferred, citrus, or fresh baked bread we’re taking talking about.The past few months have mostly been filled with me mostly just trying to get by. That usually means meals eaten with a spoon and that take less than 20-30 minutes to prepare. Well, hopefully no longer my friends. The tide just might be turning and this is the recipe that set me straight.
The other night, we kicked it old school and I made the cover of Bon Appetit from March 2013. They’ve called it a Spicy Thai Noodle Soup aka Chicken Khao Soi. I made a couple of adjustments to suit what was available at my local grocery store and the un-spicy needs of my hubby to shape it into a good old Thai Noodle Soup.
I really enjoy keeping my old copies of BA around. When my subscription delivery runs late, I can look back on the current month to find a great recipe that is in season. This works well for me when inspiration is running low and Pinterest has been sourced to the ends of the earth. I’m sure you can relate. 😉
I used dried Ancho chiles in this recipe. They’re at the low end of the spicy scale (as in not at all), but they add a ton of flavour to the dish. They were also the only dried chiles available to me at my grocery store. Feel free to use what works or you. The two other recommended chiles will be spicier.
Khao Soi Paste
4 large dried Ancho, New Mexico, or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves, peeled and halved
1 x 2″ piece ginger, peeled and roughly sliced
¼ cup chopped cilantro stems
1 tbsp ground coriander
1 tbsp ground turmeric
1 tsp curry powder
2 tbsp vegetable oil
2 x 14-oz. cans unsweetened coconut milk, light is fine
2 cups low-sodium chicken broth
1.5 lbs skinless, boneless chicken thighs,cut into 2″ pieces
1 lb ramen or Chinese egg noodles
3 tbsp (or more) fish sauce
1 tbsp (packed) palm sugar or light brown sugar
Sliced red onion (try a quick pickle! we loved it in this soup), bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving).
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.