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Hello friends!

I am thrilled to tell you that I had my first day of law school today! Very exciting and overwhelming... I have no idea how busy I'll be (in this new home in this new city at this new school), but I will try my best to continue sharing the recipes I love to make and eat!

In the meantime, please check out my latest post here.

Thank you all for reading,

Robin

xo

A real picnic

Photo by me

I made this recipe a while back as a contribution to One Green Planet, but it was too pretty not to share with you all. I wanted to make a colourful potato salad that seemed both classic and innovative. I used multi-coloured sweet potatoes from our local farmer's market and added sweet corn, bell peppers, onions, jalapeno and cilantro. This pretty little dish has both a spicy bite from a touch of cayenne and a burst of freshness from its simple lime dressing. Summer picnic food at its best!

Spicy sweet potato salad (Serves 6-8 as a side dish)

Salad ingredients:

• 1 lb. sweet potatoes (multicolored if available), peeled and cut into ½ inch cubes
• 1 tsp. cumin
• ½ tsp. cayenne pepper
• 2 tbsp. vegetable oil
• salt and pepper to taste
• 3 cups cooked corn (fresh or frozen)
• 4 scallions, trimmed and sliced
• 1 red bell pepper, diced
• ½ jalapeno pepper, finely chopped
• ¼ cup cilantro, chopped for garnish
• Dressing Ingredients
• ¼ cup vegetable oil
• 1 garlic clove, minced
• zest and juice of 1 lime
• salt and pepper to taste

Preheat oven to 400 degrees. Toss the sweet potatoes in the vegetable oil, cumin, cayenne, salt and pepper. Bake on an aluminum foil-lined sheet for 20-25 minutes, turning once. Set aside to cool. Meanwhile, in a large bowl, add the cooked corn, scallions, bell pepper and jalapeno and toss to combine.

To prepare the simple citrus dressing, simply whisk together of all the ingredients.

Add the potatoes and dressing to the bowl and toss everything together. Garnish with fresh cilantro and enjoy!

The Hot Plate

Guys- I'm on a cooking show! And not just any show, but The Hot Plate, a popular internet show hosted and produced by the two lovely ladies, Amanda and April. This was my first foray into cooking on camera, so excuse my sporadic shifty eyes and awkward smiles. But hey, I tried, right? AND this quinoa recipe of Amanda's is so delicious, I'll definitely be adding it to my repertoire.

Please have a look and share your thoughts!

Robin xo

Super smashed

photo by me

Hello readers and fellow foodies! First of all, I want to give a HUGE thank you to Wordpress for featuring me on their "freshly pressed" page earlier this week! It's truly amazing to receive so much positive feedback from all you readers out there and it really inspires me to keep churning out yummy recipes. Enter: the simple smashed potatoes pictured above. This dish was one of those classic "what do I do with this bag of potatoes that won't last much longer?" dishes. I had a few fresh herbs on hands, so I decided to boil and smash the potatoes and inject a ton of herbaciousness (a made up word?)! In addition to the herbs, garlic, lemon and olive oil, I threw in some diced bell peppers for some extra colour and crunch. This simple dish is low on the difficulty scale but packed with big flavour! What more could you want from a humble bowl o' taters anyway?

Herby smashed potatoes
Serves 4 as a side

1 lb mini red potatoes (or whichever variety you happen to have)
1/3 cup olive oil
juice and zest of 1/2 lemon
1 small clove garlic, grated or pressed
1 tsp dried oregano
1 tsp fresh thyme
1 tbsp fresh curly leaf parsley, roughly chopped
1/4 bell pepper, finely diced
salt and pepper to taste

Begin by bringing a large pot of water to a boil and add the potatoes in whole. Boil until fork tender, about 10 minutes or so. Drain the taters and and smash them with a potato masher, but don't go overboard, chunks are your friend in this rustic dish! Stir in all of the other ingredients, making sure to add a generous sprinkling of both salt and pepper. Although this dish is just as tasty when served cold, I have to say that enjoying it warm is so much more comforting!

Have a delicious weekend my friends.

Carrot love

photo by pwisenberg

I tweaked this recipe from an episode of Chef at Home. Michael Smith was trying to come up with a way to get his son Gabe (the cuuutest) to eat carrots, so he decided to make them taste like apple pie. The carrots are simmered in apple cider and cinnamon and finished with raisins and chopped walnuts (my idea!). The result is a sweet and healthy side dish that anyone (even 3-year olds) will love!

Apple pie carrots
Serves 2-4

1 lb carrots, peeled and sliced
3/4 cup apple cider or juice
pinch each of cinnamon and salt
one pat of Earth Balance butter
1/4 cup raisins
1/4 cup chopped walnuts

Simmer the carrots in the cider, butter, cinnamon and salt until just fork-tender. Drain the excess liquid and toss with the nuts and raisins. That's it!

Mushaboom

photos by me & pwisenberg

Siiiigh... what do you get when you combine mushrooms, onions, garlic and baguette? Pure gastronomical bliss, that's what. This is one of my absolute favourite indulgences and it's so so easy. Just sauté the onions, garlic and mushrooms in a little oil... and maybe a little butter too (dairy-free of course), spoon it onto some toasted bread and voila!

Mushroom garlic crostini
Serves 2

6 slices fresh baguette
1 cup mushrooms, sliced (I used button mushrooms and portobellos)
4 scallions, chopped
3 cloves garlic, minced
1/2 tsp chili flakes
1 tbsp olive oil
1 tsp Earth Balance butter
2 tbsp vegetable stock
salt and pepper to taste

Preheat oven to 425 degrees. Lightly brush bread with olive oil and bake until golden brown, about 10 minutes. Meanwhile, heat the oil and butter in a skillet over medium heat. Sauté the garlic for a brief moment before adding the onions and mushrooms. Season with salt, pepper and chili flakes and cook for several minutes, until the mushrooms have lost most of their water. Add a splash of veggie stock and simmer until the liquid has evaporated. Spoon this delicious mixture onto the crostini and revel in its savoury scrumptiousness. Mmm, I kind of want some right now...

Pub grub?

photos by me

I like to think of this dish as my interpretation of buffalo wings and fries... a bit of a stretch, I know. That being said, this does not taste nearly as healthy as it truly is- always a good thing! I baked the chickpeas (sans-oil) until they were hot and crispy, and then tossed them in good old-fashioned  buffalo sauce. My "fries" are clearly not really fries at all, but a surprisingly delicious cauliflower mash. It's very low in fat, yet just as fluffy and flavourful as mashed potatoes. I topped the whole thing off with fresh scallions, and the dish really had all of the familiar pub-food flavours that we all love- without all the bad things that typically go along with them! Paul and I had this for dinner last night and he agreed that it was super yummy and completely satisfying. I urge you all to try this one...

Buffalo baked chick peas with cauliflower mash
Makes 2 dinner-sized portions

Buffalo baked chickpeas

1 can chickpeas, drained and rinsed until they are quite dry
salt and pepper
1/3 cup buffalo sauce

Cauliflower mash

1 head cauliflower, cut into florets
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
pinch of nutmeg
1 cup non-dairy milk
4 scallions, chopped

Preheat oven to 400 degrees .Spread the chickpeas evenly on a baking sheet and sprinkle with salt and pepper. Bake for about 20 minutes, turning occasionally, until golden and crispy. Set aside to cool before tossing in the buffalo sauce.

Add the cauliflower florets to a large pot of boiling, salted water and cook until fork-tender. Meanwhile, heat oil in a skillet over medium heat. Add onions and garlic and season with salt, pepper, and nutmeg. Cook until soft and translucent. Drain cauliflower and wipe pot dry. Transfer cauliflower, onions and garlic back to pot with the milk and simmer until liquid has almost entirely evaporated. Mash or purée until smooth. Rectify the seasoning if necessary. Serve chickpeas over cauliflower mash and garnish with fresh scallions.

And there you have it folks, just an easy lil' weekday dinner that everyone will love. Wishing you all a happy Wednesday!

Rice n' beans

photo by me

I made a huge pot of rice and beans yesterday for Paul and I to take for lunch all week. Not only is this traditional dish healthy and hearty, but it's surprisingly versatile too. I enjoyed it with crispy pan-fried tofu and fresh tomatoes, but it also tastes great in a wrap with sliced avocado and jalapenos or simply served over a bed of baby spinach with a squeeze of lime. Totally unglamorous, yet totally scrumptious!

Mexican rice and beans
Serves 4-6

1 onion, chopped
3 cloves garlic, minced
1 celery stalk, chopped
1 carrot, chopped
2 tbsp olive oil
salt and pepper to taste
1 cup long grain brown rice, rinsed
1 cup black beans, rinsed
1/2 teaspoon each of Mexican chili powder, cumin, oregano and cayenne pepper
1 1/2-1 3/4 cups vegetable stock
juice of 1 lime
1 plum tomato, chopped
1/2 cup fresh cilantro, chopped

In a large pot, heat oil over medium heat and soften onion, garlic, celery and carrot. Season generously with salt and pepper. Add rice, beans and spices and sauté for about 5 minutes before adding the veggie stock. Bring to boil, reduce heat and cover. Simmer until all of the liquid has absorbed, about 20-25 minutes. Stir in the juice of one lime and rectify the seasoning if necessary. Garnish with fresh tomato and cilantro. Enjoy hot or cold.

Happy cooking!

P.S. Paul and I are taking a road trip to Ottawa this weekend to check out the law school that I've been accepted to (yay!). We've already made reservations here (the desserts have me droooling), but I'd love suggestions about what to do while we're there if anyone is familiar with the city!

Summer lovin'

photo by me

Hello everyone, it's great to be back to the blogosphere! New York was amazing, I really did not want to leave. I'm so excited to share some of the great photos we took while we there... coming soon I promise! But for now, here's a yummy little dish that has become a standard in my house. I know, I know, the ingredients are not quite in season, but come on, it's so delicious I couldn't resist! My mum has been making a black bean and corn salad like this for years, so I basically took her recipe and added fresh tomatoes and thick slices of ripe avocado, mmm.

Black bean and corn salad
Serves 4

1 can black beans, drained and rinsed
1 cup corn (fresh if possible)
2 jalapenos, seeded and chopped
3 green onions, sliced
1/2 cup cilantro, chopped
1 tomato, diced
1 avocado, sliced

Dressing

2 tbsp olive oil
juice of 1 1/2 limes
zest of 1/2 lime
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste

In a large bowl, combine salad all of salad ingredients, reserving avocado. Whisk together dressing ingredients and toss to coat. Top with sliced avocado and serve. That's it- supa easy.

Scrumptious lil' salad

photo by me

Spinach and pecans and clemmies, oh my! This delectable little salad is quick and easy. The pecans are roasted in a maple cayenne glaze and the clementines add a burst of freshness to the savoury dish. Bonus: the candied nuts are sweet, spicy and good enough to be eaten alone as a healthy snack!

Spinach salad with clementines and candied pecans
Serves 4

Candied nuts

3/4 cups whole pecans
3 tbsp maple syrup
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp sea salt

Spinach salad

4 cups tightly packed spinach
2 clementines, segmented
1/2 cup red onion, chopped

Easy balsamic dressing

2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp maple syrup
salt and pepper to taste

Preheat oven to 350 degrees. Toss pecans in maple syrup, cayenne, oil and salt and bake for 10 minutes. Set aside to cool. Whisk together dressing ingredients. Toss spinach, clementines, onions and pecans in dressing and serve. Yum!

Simply sunny

photo by me

You can probably tell by now that I love colourful food! And yes... that's a carrot-shaped bowl, I love those too. This is a typical weekday lunch for me- I often scrounge up whatever veggies we have on hand and combine them into some sort of salad. This recipe really needs no explanation, what you see i what you get: chickpeas, corn, chilis, green onions and bell peppers, all coated in a fresh lemony dressing. Easy peasy!

Easy corn and chickpea salad
Serves 2

1 cup chickpeas
1 cup corn (fresh is preferred, but alas, it's winter)
2 hot chilis, sliced
2 green onions, chopped
1/2 bell pepper, chopped

Lemon dressing

2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 squirt mustard
1 squirt maple syrup

I'm sure you can all take it from here, but allow me: combine the salad ingredients in a bowl, whisk together dressing ingredients, mix it all up, eat! This dish is great on its own but can also be enjoyed over a bed of baby spinach (my lunch yesterday) or warmed up in a whole grain tortilla (Paul's dinner yesterday- he added cheese too). Nothing too crazy or creative here, just a happy little salad to brighten up your Friday!

Have a wonderful weekend everyone xo

Keen on quinoa

photos by pwisenberg

If you know me at all, you know I'm a huge fan of quinoa (today's veritable "it-girl" of health foods). This little gem of a recipe is a staple in my house and can be varied slightly by adding whatever fresh veggies you have on hand. For me, the red quinoa paired with the bright green soy beans creates the perfect combination of both texture and colour. Besides that, I usually go nuts with the other ingredients- the more colour the better! The lemony-dill dressing with a hint of garlic ties the whole thing together and the dish winds up light, crisp and totally tasty. And so, my little birdies, I'm thrilled to share the recipe for my super-fantastic-never-let-you-down rainbow quinoa salad.

Rainbow quinoa salad
Serves 4-6

2 cups red quinoa
2 cups frozen shelled soy beans (bring to a boil, simmer for 4 minutes, drain, season)
1 yellow bell pepper, diced
1 or 2 tomatoes, diced
1 large carrot, peeled into ribbons
1/4 red onion, finely chopped

Lemon-dill dressing

1/4 cup olive oil
1 tbsp fresh dill, finely chopped
1/2 clove garlic, grated
1/2 tsp dijon mustard
zest and juice from 1 lemon
salt and pepper to taste

Add quinoa to 3 cups water and bring to a boil (tip: the best ratio for cooking perfect quinoa is 1 1/2 cups liquid for every 1 cup of quinoa). Reduce heat and simmer for approximately 17 minutes. Take off heat and let stand a couple minutes before adding additional ingredients. Meanwhile, prep soy beans and fresh veggies. Next, whisk together all of the ingredients for the dressing. Once quinoa has cooled, combine it with the beans, bell pepper, tomatoes and onion. Dress the salad and top each serving with a swirl of cheerful carrot ribbons. Can be enjoyed warm or cold, yum!

P.S. Don't be afraid to go back for seconds (read: thirds), because this baby is guilt-free!

Winter picnic

photo by me

I don't know about you, but when I think potato salad, I think summer. And right about now I think we could all use a healthy dose of warm weather. While I cannot make sunshine manifest for you my friends, I can deliver a super simple and delicious recipe for the perfect winter potato salad (picnic on the living room floor optional but strongly suggested). While making this, I was inspired by the flavours of traditional bread and herb stuffing: think thyme, sage, parsley, nutmeg and, my personal favourite, a pinch of cinnamon which adds a subtle hint of heat to the whole thing. And to make up for the ghastly amount of work required in the last recipe I posted, this one is so easy and can be made in less than half an hour. Do try.

Winter potato salad
Serves 4

Roughly 3 cups of small potatoes, halved
1/2 cup chopped walnuts (or any nut you happen to fancy)
1/2 cup dried cranberries
1/2 cup green onions, chopped

Dressing

1/4 cup extra virgin olive oil
1/2 cup fresh parsley, chopped
1 tsp thyme, fresh or dried
1 tsp sage, fresh or dried
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/4 tsp dijon mustard
juice from 1/4 of a lemon
salt and pepper to taste

In a large pot, add potatoes to boiling, salted water and cook until fork tender, about 15 minutes. Whisk together all of the dressing ingredients, pour into bowl with walnuts, cranberries and green onions. Add cooked potatoes and toss to coat. Sprinkle everything generously with coarse salt and freshly cracked pepper. Serve warm or cold.

That's it, super simple, extremely quick and incredible tasty. This dish can be enjoyed as a dinner side or even a light lunch. So bust out the tupperware and brace yourself for swooning co-workers.

Pffft..whoever said you can't make friends with salad?