Whether you need a quick appetizer for a party or you simply want a healthy/vegetarian/vegan/ option, hummus is your best bet. It's also delicious! 

This recipe took me all of 5 minutes. and I'll admit, I guessed on all the measurements because our measuring spoons where in the dish-washer. and it still turned out amazing. 

Here's what you'll need:

1 Can of Garbanzo Beans (Chick Peas) drained, and liquid reserved.

2 cloves of Garlic, minced

2 teaspoons of ground Cumin 

1/2 a teaspoon of Salt

1 tablespoon of Olive Oil

2 lemon wedges (one for the juices, and one for garnish)

In a medium sized bowl add Chick Peas, Garlic, Cumin, Salt, Olive Oil, and the juice of one Lemon wedge. 

Blend in a blender, food processor, or a wand mixer like we used. 

You will need liquid in order to blend so slowly add the liquid that you drained from the Chick Peas. 

Once you have achieved the consistency you desire, scoop out with a spatula and put into your serving dish. Put a lemon wedge for some garnish if you wish to be a fancy pants! 

TA-DA! yummy, fast, healthy, and fast! 

What did we listen to you ask? This amazing internet radio station called New and Normal Music. 

New Years Resolutions:

- Blog more! (2-3 times per week)

- Make more soups during the colder months

- Search out healthier recipes

Chicken Chow Mein

Hope everyone had a spectacular and safe New Year and we hope the New Year brings you new flavors! 

We don't have much left in our fridge and cupboards but somehow we managed to scrounge enough to make this Chicken Chow Mein. 

Ingredients: 

1 Package of Chow Mein Noodles

1/4 Cup of Oyster Sauce

2 Tbsp of Soy Sauce

1 Tbsp Sesame Oil 

8 Oz of Boneless, Skinless, Chicken Breasts or Thighs

2 Tbsp of Vegetable Oil

1 Onion, sliced

2 Cloves of Garlic, minced

2 Tsp of grated Gingerroot 

4 Cups of Chopped Broccoli
1 Pepper of choice (we used orange for colour), cut in matchstick size strips
2 stalks of celery 


In a large saucepan, boil your chow mein noodles until they are tender. They only take about 2 minutes to cook. Drain them and rinse them in cold water. Set them aside. 


In a medium sized bowl, mix together oyster sauce, soy sauce and sesame oil. Slice your chicken up and add that to the mixture and toss around to get them coated. 


Take your trusty wok and add vegetable oil over high heat. Add the chicken and keep stirring for about 2 minutes. (AKA, STIR FRY. Keep stirring. I just learned why it's called stir fry.) Set aside on a plate. 


Add more oil to the wok on medium. Add Ginger, Onion and Garlic. Stir-fry for two minutes. Add Broccoli, Peppers, Celery and some water or White Wine. Cover and let steam for 3 minutes. Add the noodles and the chicken and combine. 


Serve. 


Enjoy! 




*We got our Wok at Ikea. They don't have the same one we got last winter but the equivalent is super nice for the amount of times we use it (ie: never)

What did we listen to? We were mixing flavors today! We went for an Indian and Bollywood Radio station called Radio TeenTall So great! We were dancing all around the kitchen. 

Merry Christmas 

from Reid & Stephanie 

Christmas Eve Lamb

Ingredients:

1 Lamb Leg

1 tbsp Cumin

1 tbsp Coriander

Salt &Pepper

4 Sprigs of Rosemary 

2 med. Cooking Onions

5 Cloves of Garlic

1 med. Eggplant

2 Carrots

2 Turnips

Maple Syrup

Cooking Oil 

Preheat oven to 425 f (220 C)

Your lamb might come already wrapped up. Leave it that way! But if it's not, it would be ideal to wrap it up with some cooking string or twine. 

Now comes the messy part! Take 1 Tbsp Coriander and 1 Tbsp of Cumin (my favorite) and mix in a bowl. Now you're going to generously rub that all over your lamb! Make sure the whole thing is covered evenly. 

Cut little slices in the lamb and fill with Garlic and Rosemary Sprigs. 

Pour some red wine over your Lamb. 

Put Lamb into preheated over for 10 minutes. 

Reduce oven to 315 F (160 C) for 2 1/2 (dependent on size)

Baste every 20 - 30 minutes. 

 Cut your vegetables into larger chunks. Put a little vegetable oil in your casserole dish so the veggies don't stick. Load up your veggies into the dish. Remember you can add whatever veggies you'd like. Make it your own! 

Pour some maple syrup over your veggies and mix it around. Pour some white wine on it if you'd like. Cover with lid or tin foil and bake for 30 minutes or until vegetables are tender. 

Eve of the Eve

*

Ho-ho-ho! 

It's almost here. 

Just two more sleeps!

Roasted Red Pepper and Carrot Soup

Ingredients:

1/4 Cup of Butter

1 Med. Cooking Onion, diced,

3 Garlic cloves, minced,

4 Celery Stalks, diced

Fresh Ground pepper, 

Sploosh of White Wine

4 Large Carrots, peeled and diced

1 Large Pepper, roasted

Salt and Pepper to taste

Lets start with the fresh roasted pepper. Very easy to do yourself! Don't let this put you off of making this soup. Take your pepper and cover it with cooking oil either with your hand or with a pastry brush. Make sure it's evenly covered. Place in a pan and broil on high in the top of your oven until blackened. Your smoke detector will probably go off! Mine went off twice :) When there is bubbly looking black spots on the outside, take some tongs and turn over your pepper. Repeat this until each side is nice and dark. Remove from oven and let cool. Cut your freshly roasted pepper into chunks. Set aside.

Melt your butter into the bottom of a large sauce pan. Add onion, garlic, celery, ground pepper and white wine. Simmer on low for 10 minutes or until soft. Add your carrots and roasted red pepper. Bring to a boil and cook on med. to high for 15 minutes or until carrots are soft-ish.

Pour soup into blender or use beaters. Puree. 

Serve! 

We made sandwiches as well. Up to you! 

What did we listen to? Van Morrison, of course!