Spicy Sausage and Kale Stew

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It’s time to get our comfort on around here.

It’s currently midterms/final project madness/crunch-time in my world, which is all good fun, so imma keep this short and sweet.

Because of crazy school…ness, all I want to eat are piles of melted cheese, spaghetti sauce and bread and rice and caaaarrrbbbs. (currently snacking on a buttery english muffin…heaven and a half I swear)

So in rolls this stew. Magical, protein packed, delicious and healthy, it’s all the fuel, nutrients and satisfaction your body craves this time of year!

Plus, it makes a big pot so there’s lots of leftovers for those nights when your head just feels way too heavy to hold up.

Loads of kale and garlic with all dem good vitamins you need, white kidney beans and italian-sausage for protein, all thrown together with diced tomatoes to create heaven in a bowl.

Happy Wednesday! You’ve got this.

SPICY SAUSAGE AND KALE STEW~Serves 6-8

  • 2 TB olive oil
  • 1 large onion, diced
  • 6 garlic cloves, finely diced
  • 4 Spicy Italian Sausages, with casings removed
  • 2 cans white kidney beans, drained and rinsed
  • 4 cups chicken broth
  • 1 (15 oz) can diced tomatoes
  • 1 big bunch of kale, stems removed and roughly chopped
  • Salt and Pepper to taste

Heat olive oil in large soup pot over medium heat, add sausage and cook until just browned, about 5 minutes, breaking up with the back of a wooden spoon while cooking.

Add in onion and garlic and sauté until soft, 5-7 minutes.

Season with a pinch of both salt and pepper.

Add in beans, broth and tomatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Stir in kale and cook for an additional 5 minutes, until it has wilted down into the soup.

Serve and enjoy!

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The Best Mushroom Omelette w/ Bechamel Sauce

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I’ve never understood the egg white omelette. Discarding the yolk is like going to a concert with earplugs on. “Oh yeah, that band was sooooo rad, I really enjoyed their muffled sound, toootally revolutionary, they are gonna change the music industry bro.”

We must also make yolks feel like they are part of the party, the omelette party that is. Nobody wants to be left in the fridge waiting to be made into some sauce of some sort (but probably be forgotten about if you’re me) when they could be having a grand old time with their egg-whitey friends!

So, the yolks must not be discarded when making this mind-blowing omelette alright? Cool.

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This omelette brings together the flavours of button mushrooms, balsamic vinegar and sour cream to create the most magical of dishes. It’s the absolute perfect comfort food in my opinion. It is the absolute textbook definition of bringing together a few simple ingredients to create something AMAZING. How many times can I use the word absolute? Absolutely all the tiiiime!

To top it off, we can’t just leave this omelette be. We have to smother it in the creamiest of bechamel sauces because we live life on the edge

Super quick, super easy + super delicious. What could go wrong?

THE BEST MUSHROOM OMELETTE W/ BECHAMEL SAUCE ~makes 1

  • 2 TB butter
  • ½ onion, minced
  • 2 cloves garlic, minced
  • 2 cups button mushrooms, sliced
  • Pinch of salt and pepper
  • ¼ cup sour cream
  • Good glug of balsamic vinegar
  • ½ TB fresh lemon juice
  • 3 eggs
  • Splash of milk
  • Parsley

Sauté onion and garlic in 1 TB butter over medium heat until just starting to soften. Stir in mushrooms, salt and pepper and cook for 5 minutes, until softened.

Stir in sour cream and balsamic vinegar and stir until well combined. Stir in lemon juice, and remove from heat.

Heat a non-stick skillet over medium heat, and melt 1 TB butter. Whisk together eggs and milk, and pour into pan. Add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, spread mushroom mixture onto one half. Using a spatula, ease around the edges to loosen them up and fold it over in half. When golden brown underneath, remove from heat and serve with béchamel sauce and parsley.

*//You can totally leave out the béchamel sauce for a lighter meal, but if you want to take this omelette to the next level of deliciousness, go for it!//*

Béchamel Sauce

  • 1 TB butter
  • 1 TB flour
  • 1 cup milk, hot
  • pinch of nutmeg
  • ¼ cup grated mozzarella cheese

In a saucepan set over medium heat, mix together butter and flour to make a roux. It will begin to foam, and when it does, constantly whisk for 1 minute. (Don’t let it brown!) Still whisking, pour in hot milk and bring to a boil. Don’t stop stirring, we don’t want it to burn! Cook for 2 minutes, then reduce heat and cook until thickened (2-3 more minutes, still stirring). Remove from heat and stir in nutmeg and cheese. Pour over omelette and enjoy!

Single Lady Chocolate Coconut Mousse Cup with Coconut Date Crust

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For the first time in my life, I’ve been writing down goals completely at my own accord. Craziness right? It’s not like those times in elementary school where I wrote down something to do with a life-time supply of chocolate…

Come to think of it, until now, I’ve always hated writing down goals for the future. I’ve always had it imprinted in my (at times) inconveniently realistic brain that these goals would never become a reality.

How absolutely pessimistic is that?!

Yet, it’s not pessimism, it’s fear. Fear of not being able to check goals off my list, fear of dreams not becoming a reality, fear of hard-work, determination and optimism not translating to any success, fear of not seeing immediate results which in turn somehow means failure.

Crazy talk right? Thought so.

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So here I am, with a notepad to my right, which contains a list of goals. Some being career goals, some being life goals, and everything inbetween.

I’m not a, ‘Life life in the now’, kinda girl. I’m a, ‘Live life in a really detail oriented, planned, realistic way where we have pre-scheduled spontaneous activities’, kinda girl. So you would think I’d be all about that goal life. Nope.

So anyways, yesterday, I spent about 5 minutes (okay lets be real here it was a few hours) wishing and thinking I had a lovely man to spend Valentines Day with. Then I slapped myself and was like, “Hold up, you’re only doing this to yourself because it’s Valentines Day and you happen to be walking down by the docks where you are the only single person in sight”.

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At one point during my time at the docks, I stood out on the edge, looking out at the sea and the beautiful city I live in. The wind was trying it’s hardest to steal my toque, and as I held it in place I remembered how lucky I was; to live somewhere so beautiful, to be able to live for the most part worry free and to be surrounded with amazing, supportive friends and family 24/7.

I live alone, and spend a lot of time in my own company, but I’m never truly alone, and it’s one of the most comforting thoughts.

Then when I was back to my senses, I came home and made this delicious dessert after eating a heaping helping of spinach and mushroom pasta.

I swear, this post has a point and isn’t all over the place.

Planning goals = self-realization = wanting to eat this dessert everyday because it’s so darn delicious.

See? It all makes sense now…well that is what I’m trying to tell myself.

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Single Lady Chocolate Coconut Mousse Cup with Coconut Date Crust (vegan)

  • ½ cup dates
  • ½ cup shredded unsweetened coconut
  • 1 TB water
  • 1 can full-fat coconut milk, well chilled (Been in the fridge for at least 2 hours)
  • ¼ cup dark chocolate chips

Using a food processor, pulse dates, coconut and water together until well processed, but still slightly chunky/mealy.

Press mixture into a bowl or small ramekin, forming a crust.

Open your can of chilled coconut milk and discard the water, reserving the thick coconut milk. Using an electric mixer or a whisk and some elbow grease, beat coconut milk until light and fluffy (about 2 minutes using electric mixer).

Note: This will make more coconut whipped cream then needed, but it will keep for up to 2 weeks in the refrigerator.

Melt chocolate chips in a bain-marie (a heat-proof bowl placed over a pan of simmering water) to ensure the chocolate does not burn.

In a small bowl, fold together melted chocolate and 1/3 cup of your coconut whipped cream. Pour inside crust and place in the fridge to chill until set. (At least 1 hour).

Top with a dollop of coconut whipped cream and a sprinkling of shredded coconut.

Enjoy!

Vegan Lentil + Sweet-Potato Tacos

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Guys. We are just going to get right to the deliciousness today. The deliciousness that is these tacos. I’ve been wanting to make vegan tacos for a while now, and I finally got around to it. The verdict? AMAZING. We can thank the wonderful filling for that. It almost didn’t make it to the actual tacos it was so gooood…

The thing I love about tacos is they are so versatile. No rules! Living life on the EDGE. YEAH. You can top them with whatever you like! There are so many options it’s overwhelming.

Make ’em. You’ll love ’em.

P.S. A vegan taco party, complete with a gigantic table with all the toppings anyone could ever desire. This needs to happen.

VEGAN LENTIL + SWEET POTATO TACOS

Filling:

  • 1 TB olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 1 sweet potato, peeled and cut into small cubes
  • 1 can cooked lentils, drained and rinsed
  • Corn Tortillas

Put sweet-potato cubes in a small pot, and cover with water. Bring to a boil, and cook until tender. (8-10 minutes)

While sweet potatoes are cooking, heat olive oil in a non-stick skillet over medium heat. Add in onion and garlic and saute until soft, translucent and golden.

Stir in cumin, paprika, pepper and salt and cook, stirring, for 2 minutes.

When potatoes are cooked, drain and add them to the onion mixture. Using a spoon or potato masher, mash sweet potatoes lightly. You don’t want them completely mashed, just so there aren’t big cubes of potato in your tacos.

Stir in lentils, and cook until they are heated through.

Taste, and add more spices if needed.

In a skillet, or directly over the flame on your stove, heat up corn tortillas, add a few tablespoons of filling and pile high with toppings!

Toppings:

Add whatever you like!

Here are just some of my suggestions:

  • thinly sliced kale or lettuce
  • cilantro
  • diced tomatoes
  • fresh lime juice
  • guacamole
  • salsa
  • cashew cream