recipes

Recipe: Lentil Soup with Bacon & Bell Pepper

January 12, 2015

Lentil Soup Recipe

My winter blues have kicked in hard. Still, one of the things that I absolutely do love about winter is soup. I just can’t get enough. Last week I made my second batch of lentil soup of the season.

I love cooking with lentils in the winter. They are so easy, delicious & hardy. This lentil soup was a cinch to make and we ate the whole pot within a couple days — always a sign of a successful recipe.

Ingredients:
16-ouce bag of lentils
handful of baby carrots chopped
bell pepper diced
medium onion diced
five slices of bacon, cooked and cut into slices
salt & pepper to taste
a pinch of fennel seeds, chopped
3-4 bay leaves

Directions:
Put all of your ingredients in a large pot. Cover with water, adding an extra inch or two of water over ingredients. Turn stove on high heat. Bring pot to a boil. Lower heat and simmer with a tilted cover for an hour and a half. Check in occasionally to stir and to see if you need to add water — ingredients should always be completely submerged.

Sit back, enjoy the delicious smell floating through your house. When time’s up, serve it hot!

Lentil Soup Recipe

Lentil Soup Recipe

Lentil Soup Recipe

Lentil Soup Recipe

Lentil Soup Recipe

Lentil Soup Recipe

Lentil Soup Recipe

Are you a “winter fan” of soup? If you have a favourite winter recipe, please share it (or a link to it) in the comments. I’m always on the lookout for warm, delicious recipes this time of year. xx

Recipe: Creamy Crab Chowder Soup

January 5, 2015

Creamy Crab Chowder

This past week, I’ve been all about soups. I had my eye on this one for awhile and decided to give it a go. I made a few modifications and it didn’t disappoint. This creamy, crab chowder is so perfect for these long, cold, winter days.

Ingredients:
1 pound lump crab meat
1 medium onion, diced
3 baking potatoes, cubed
1 yellow bell pepper, diced
5 stalks celery, small slices
1 handful baby carrots, chopped
2 small (or 1 large) bag frozen corn kernels
1 quart heavy cream (or 2 cups heavy cream/2 cups almond milk)
1 stick of butter (or 1/2 stick butter)
fennel seeds, ground
salt and pepper to taste

Directions:
As you’ll see above I’ve included ingredients for a rich, dairy version of the soup or for a creamy/less dairy version. I made the rich, dairy version and lived to regret it a little bit. We don’t eat or drink much dairy in our house. We never keep cow’s milk, butter, or margarine. We drink almond milk and use extra virgin olive oil in place of butter; so the rich, dairy version was a bit too much for us. It was delicious as anything(!), but but we couldn’t finish the pot, even after leftovers, for the sake of our tummies. If you’re family is highly accustomed to dairy then you’ll love the original recipe, it’s just a matter of preference.

The soup itself is fairly easy to make. You’ll need an extra large pot. First, melt your butter in the pot over medium heat. Add the onion, bell pepper, celery, and carrots. Heat until vegetables are slightly softened, about two minutes. Add fennel, salt, pepper and cook for one minute. Add the potatoes and chicken stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes.

Stir the crab into the chowder. Cover and cook about 3 minutes. Heat frozen corn in microwave or on stove top until thawed. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; reduce the heat to low and simmer gently for 3 minutes.

That’s all there is to it. It’s quite simple and absolutely delicious. You can make it as decadent as you like. The original recipe calls for crab and shrimp, so if you’re a seafood lover — that’s another option. There’s no limit to the combinations of veggies, meats, and spices you could add to this recipe. It’s a wonderful cold weather staple.

Creamy Crab Chowder

Recipe: Salmon Burgers with Pickled Cucumbers

July 29, 2014

salmon burgers recipe | livelovesimple.com

Since we returned from vacation I’ve been on a cooking streak. All of that eating out made me long for some home cooked meals and the break from cooking actually made me miss being in the kitchen (a little bit).

I’ve tried several new recipes this past week and these salmon burgers with pickled cucumbers (fresh from our garden) are an absolute favourite. They were so delicious, we wanted to eat about ten each. Even little Roman, who has been quite picky lately, loved this meal. I adapted our salmon burgers from this recipe.

It’s a perfect summertime meal. The salmon burgers are so savory and the cucumbers are a perfect mix of crunchy & zesty.

If you’d like to make this delicious meal yourself, you’ll need:

burgers
1 pound skinless boneless salmon fillet, cut into 1-inch pieces
1/4 cup fresh basil leaves
2 tablespoons soy sauce
2 tablespoons mayonnaise
1/4 cup chopped chives
3 chopped garlic cloves
1/4 cup Panko breadcrumbs
salt & pepper to taste
4 large hamburger buns

cucumbers
1 cucumber sliced into circles
4 tablespoons apple cider vinegar
1 tablespoon dill

crunchy mayo
3 tablespoons mayonnaise
1 tablespoon soy sauce
1 tablespoon Panko breadcrumbs

Pickle the cucumbers by combining the cucumbers, vinegar and dill. Salt to taste and set in refrigerator to chill for at least half an hour.

Add first seven ingredients to food processor. Blend until all ingredients are well mixed but salmon is still slightly chunky — just a few pulses. Stir in breadcrumbs and add salt & pepper to taste. Use mixture to make four patties.

Preheat oven to 350. Heat grill or grill pan (I used my stove top griddle) to medium heat. Grill patties until fish is cooked through, about 3 minutes per side. Transfer patties to a baking sheet and bake for 9 minutes. Meanwhile, toast hamburger buns.

Prepare crunchy mayo by combining mayo, soy sauce and Panko breadcrumbs. Mix until evenly combined.

When ready to serve, add mayo to the tops of your patties, place them on the toasted buns and add a bit of fresh lettuce. Add a scoop of the cucumbers to your plate and enjoy!

salmon burgers recipe | livelovesimple.com

salmon burgers recipe | livelovesimple.com

salmon burgers recipe | livelovesimple.com

salmon burgers recipe | livelovesimple.com

salmon burgers recipe | livelovesimple.com

salmon burgers recipe | livelovesimple.com

salmon burgers recipe | livelovesimple.com

If you give this a try, please let me know how you like it! xo


Vote for Us!

Recipe: Kale Spread

May 16, 2014

livelovesimple.com

Ingredients:

  • 3 handfuls of kale
  • 2 garlic cloves
  • 1 can white beans
  • small handful of raw sunflower seeds
  • small handful of raw cashews
  • 1/2 cup almond milk
  • salt & pepper to taste

Instructions:

Add kale, garlic, and beans to blender. Pulse until smooth. Add cashews, seeds, almond milk and salt & pepper to taste. Pulse until smooth. Serve!

livelovesimple.com

livelovesimple.com

livelovesimple.com

livelovesimple.com

This spread can be used as a party dip, as a pesto for rice, pasta, or quinoa, as a spread on toast, and even as a dressing for meat, fish, or eggs. I’ve tried it on everything and I love it on everything. I make it at least once a month. I hope you like it as much as I do.

Recipe: Vegan Kale Pesto Pasta

April 7, 2014

livelovesimple.com

Ingredients

  • 1/2 cup raw cashew pieces
  • 1/2 cup raw, shelled sunflower seeds
  • 1 cup almond milk
  • 1 cup extra virgin olive oil
  • 3 handfuls kale
  • 4 cloves garlic
  • 1 box vegan pasta (we like: this kind)

Directions
Boil pasta according to package. Drain and rinse. Set pasta aside. Add cashews, seeds, olive oil, kale, and garlic to blender. Pulse until you have a creamy pesto. Add pasta and pesto to a large wok. Warm over medium heat, stirring pasta into the pesto mixture until pasta is evenly coated. The mixture will likely be a bit thick, so pour in almond milk as needed to make it as creamy as you like. At this point I remove Roman’s portion of pasta and place it in a covered glass dish. I like to add a pinch of salt, freshly ground black pepper, and red pepper flakes to the “adult portion.” Add the spices to the mix and continue heating for another minute or so, stirring all the while. When your spices are evenly mixed into your pasta, you’re finished and ready to eat. I hope you love it as much as we do.

livelovesimple.com

livelovesimple.com

livelovesimple.com

livelovesimple.com

livelovesimple.com

livelovesimple.com

livelovesimple.com

livelovesimple.com

xo

Vote for Us!

All rights reserved © Live, Love, Simple. · Theme by Blogmilk + Coded by Brandi Bernoskie