Make It Fresh: July 2014

Monday, 28 July 2014

Effortless Overnight Oats

Oh she glows effortless overnight oats

This recipe is from my new favourite cookbook, Oh She Glows by Angela Liddon. It is a Vegan recipe book full of delicious – flavour packed recipes. We aren’t a Vegan family, so I add yogurt to this recipe, but that is up to you. This recipe makes 3 servings.

Ingredients

· 1 cup rolled oats

· 1 ½ cups of almond milk

· ¼ cup chia seeds

· 1 large banana, mashed

· ½ tsp ground cinnamon

For Serving:

· Fresh mixed berries, or other fruit

· Granola clusters (optional)

· Pure maple syrup or other sweetener (optional)

· Yogurt (optional)

Instructions

1. In a small bowl whisk together the oats, almond milk, chia seeds, banana and cinnamon. Cover and refrigerate overnight to thicken.

2. In the morning, stir the oat mixture to combine. Serve the oats in a jar or parfait dish, alternating with layers of fresh fruit (such as mixed berries), granola, yogurt and a drizzle of sweetener, if desired.

Watermelon feta salad

This is very easy to make and is a great addition to a summer potluck or BBQ line-up. I like packing it in my lunch and taking it to work. This is a Paula Dean recipe.

Ingredients

· 1 (5 lb) watermelon

· 1 sweet onion (optional)

· ¼ cup red wine vinegar

· Salt and pepper to taste

· ¼ cup extra virgin olive oil

· 2 tbsp chopped fresh mint

· 1/3 cup feta cheese, crumbled

· 6 whole mint springs

Instructions

1. Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

2. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste and adjust seasonings.

3. In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint springs.

Options

* Use the watermelon shell as your bowl like shown in the picture
* Use a balsamic vinegar based salad dressing instead of making the dressing from scratch if you are in a rush (approximately 1/2 cup).

Thursday, 10 July 2014

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

This is another one of my creations. This is a great tasting soup that is filling, and very inexpensive to make. It costs about $5 to make 4 large bowls!

Ingredients

·         1 sweet onion, peeled and cut in half
·         1 clove of garlic, peeled
·         10 grams of sesame oil
·         1 carrot, sliced
·         50 grams of snow-peas, cut in half
·         130 grams red pepper, sliced thin
·         5 grams lemongrass paste
·         1 tbsp. chicken stock paste + 900 grams water OR 1 900 gram carton of chicken or vegetable broth
·         100 grams cooked chicken breast, chopped
·         150 grams vermicelli rice noodles
·         1 lime

Optional Toppings:
·         2 tbsp. chopped cilantro
·         Hot chili sauce
·         Chopped green onions (about 5)

Instructions

1. Place onion and garlic in TM bowl and chop for 5 seconds, speed 5

2. Add sesame oil and sauté for 5 minutes, 100 degrees, speed 1

3.  Scrape down bowl with spatula and add carrot, red pepper, snow-peas, lemongrass paste, water and stock paste. Cook for 15 minutes, 100 degrees, REVERSE, speed 1

4.  Add the juice of half the lime, chicken and vermicelli noodles *tip - break vermicelli noodles in half and push down with spatula.   Cook for 5 minutes, 100 degrees, REVERSE, speed 1

5.  Serve topped with chopped cilantro, hot chili sauce, green onions and a slice of lime.

Makes 4 large bowls