Category Archives: Everyday Cooking

Homemade Vegan Calzones

We say, why bother with the big sloppy slices when you can fit a calzone nicely in your hand with no mess!

If you feel like making your pizza dough from scratch, check out our step by step post here.

Vegan Calzones

Cook Time: 30 Minutes
Yields: 6 Servings

Ingredients:

1 package of pre-made pizza dough from the deli section of your grocery store
1/3 cup all-purpose or whole-wheat flour (for rolling out your dough)
1 can pizza pasta sauce
1 package Daiya jack-style wedge or mozzarella-style shreds
1 1/2 cups sliced mushrooms
3/4 cup chopped green pepper
1/2 cup basil leaves
1 green onion, thinly sliced
1 Tablespoon dried chilli flakes
1/4 cup olive oil

 

Directions:

  1. Pre-heat your oven to 450°F.
  2. Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
  3. Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
  4. Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn’t have to be a perfect circle or oval.
  5. Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
  6. Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per calzone.
  7. Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the calzone. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
  8. Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished calzones on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the calzones.
  9. Bake for 15-18 minutes until crispy and golden brown on the edges.
  10. Once baked, let the calzones sit for a few minutes before serving or cutting in half.

Read the full post on the w dish blog here.

See more from hot for food on their YouTube channel.

1 Dish, 2 Meals: Smoky Stewed Chickpeas with Sautéed Vegetables

It’s true; I’ve fallen hard for this fancy reinterpretation of your standard beans-on-toast and I’m willing to bet even the biggest skeptic of this humble dish is going to want to tuck into its warmth and smokiness with wild abandon.

Inspired by Yotam Ottolenghi’s recipe in Plenty More, my cheat version of his amazing five-hour, slow-cooked dish (which you should really give a try when you have time) doesn’t miss a flavour beat, despite being speedy.

Instead of using dried chickpeas and slow cooking them in an onion and pepper mixture over a simmering flame until they turn unbelievably soft, I sautéed the vegetables to caramelize them a bit before pureeing the sauce to help mellow out the flavours. That paired with every weeknight chef’s secret weapon, the canned chickpea, makes this one comfort food dish that will make you happy it’s February in Canada.

Here I’ve made it two ways: on toast with a poached egg (because juicy, runny eggs just make everything better), and a crispy pita pizza with a few scoops of creamy labneh (Lebanese cream cheese).

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Ingredients:

1 can chickpeas, drained and rinsed
1 Tablespoon olive oil
1 onion, coarsely chopped
3 garlic cloves, crushed
1 1/2 teaspoons tomato paste
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
2 red bell peppers cut into 1/4-inch dice
1 large tomato, peeled and coarsely chopped
1/2 teaspoon sugar

Directions:

  1. In a large saucepan, heat oil, and add onion and red peppers and cook until soft, about 8 minutes. Add garlic and cook for 1 minute. Add tomato paste, cayenne, paprika, salt and black pepper to taste and stir to combine. Add mixture to a food processor and mix to make a paste.
  2. Over medium heat, return paste to the saucepan and cook for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and (a scant) 1 cup water.
  3. Bring to a low simmer, cover the pan and cook over low heat for 20-25 minutes, stirring occa-sionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook for 15 more minutes.

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Smoky Chickpea Pizza with Labneh

Ingredients:

3 Pitas
1/2 Tablespoon olive oil
4 Tablespoon labneh
Fresh parsley
3 eggs
2 cups stewed chickpeas

Directions:

  1. Preheat the oven to 425°F. Brush pitas with olive oil, spread a thin layer of chickpea mixture over and make a small well in the centre.
  2. Crack an egg in the middle of each pita and bake for 8-12 minutes until it’s cooked to desired doneness.
  3. Finish with fresh parsley and a few scoops of labneh. Serve immediately.

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Smoky Chickpeas on Grilled Toast with Poached Eggs & Zahtar

Ingredients:

4 slices bread, brushed with olive oil and toasted on both sides
Salt and freshly ground black pepper, to taste
4 poached eggs
2 teaspoons zahtar

Directions:

  1. Place a piece of warm toast on each plate and spoon the chickpeas on top.
  2. Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Winter Squash Fettuccine with Crispy Pancetta & Pecorino

Butternut squash made a really great base for the pasta sauce, giving it lots of flavour and creaminess, without the heavy richness you would get from a sauce like Alfredo. The saltiness of the pancetta and pecorino was a great compliment to the slight sweetness of the butternut squash.

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Winter Squash Fettuccine 

Original recipe via Bon Appetit

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 4

Ingredients:

1 Tablespoon olive oil
4 ounces pancetta (chopped)
1 Tablespoon finely sage (chopped)
3 cups butternut squash (chopped)
1 small onion (chopped)
2 cloves garlic (chopped)
Salt & pepper
2 cups chicken broth
12 ounces fettuccine pasta
1/4 cup finely grated pecorino, plus more for serving.

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Directions:

  1. Heat oil in a large pan over medium-high heat. Once heated add chopped pancetta, cooking until crisp (about 8-10 minutes). Toss with sage, before removing to a small bowl.
  2. Add squash, onion, and garlic to pan, season with salt & pepper. Cook about 8-10 minutes, until onions begin to turn translucent.
  3. Add chicken broth, bring to a boil, then reduce to a simmer.
  4. Simmer about 15-20 minutes, until liquid is reduced by half.
  5. Once cooled slightly, puree in a blender, or with immersion blender, add more salt & pepper if necessary.
  6. In a large pot, cook fettuccine until al dente. Reserve 1 cup of pasta cooking water.
  7. In your pan, combine pasta, squash puree, and a 1/4 cup of pasta water. Cook over medium heat, adding more pasta water as necessary, until pasta becomes coated with sauce, about 2 minutes.
  8. Mix in 1/4 cup of pecorino, and season as necessary.
  9. Serve pasta with pancetta and sage, along with freshly shaved pecorino.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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1 Dish, 2 Meals: Mixed Mushrooms with Caramelized Shallots and Spinach

If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then follow me to your future dinner options, involving quick, meatless weeknight meals.

Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.

Butter Sautéed Oyster and Cremini Mushrooms with Caramelized Shallots and Spinach

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Ingredients:

3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

Directions:

  1. In a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper.

Mixed Mushroom Tart with Caramelized Shallots and Goat Cheese

mushroom-tart-with-spinach-shallots-goat-cheese

Ingredients:

1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

For the egg wash:
1 egg, whisked
1/2 tablespoon milk

Directions:

  1. Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
  2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
  3. Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese

Mushroom-spinach-shallots-quiche-recipe

Ingredients:

1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

4 large eggs
2/3 cup half and half
1/3 cup whole milk
Coarse salt and cracked black pepper
1/2 teaspoon ground nutmeg

For the egg wash:
1 egg, whisked
1/2 tbsp milk

Directions:

    1. Preheat oven to 450°F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325°F.
    2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
    3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sautéed mushroom/shallot mixture and goat cheese and pour the filling into the crust.
    4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

1 Dish, 2 Meals: Pan Roasted White Miso-Glazed Cod

Resist the lure of takeout with a homemade version of your favourite sushi joint entrée. The rich *marinade of white miso, sugar, soy and sesame oil, soak deep into the flesh of this light and flaky fish, transforming an economical, easy-to-find ingredient into a surprisingly simple weeknight treat.

Here, I made two completely different meals using many of the same ingredients. One; a hearty and elegant offering of nutty purple Thai rice paired with tender, quick-braised baby bok choy and the other; an even lighter meal of mellow white miso soup that cooks up in a snap. The addition of fresh herbs, a squeeze of citrus and hot pepper—and of course, the silky miso cod—elevates this quick, humble soup to superstar levels.

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Pan Roasted White Miso-Glazed Cod
*Marinate the fish the night before or if you’re pressed for time, at least 30 minutes before.

Ingredients:

3 Tablespoons mirin
3 Tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless cod fillets, about 1 1/2 inches thick
Vegetable oil

Directions:

  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.
  2. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.
  3. In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.

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Mellow White Miso Soup with Cod, Baby Bok Choy, Sriracha and Lime

Ingredients:

4 Tablespoons miso paste (to taste)
4 ounces of somen noodles
2 green onions, tops removed thinly sliced
Small handful of cilantro
Baby bok choy, trimmed and halved
Fresh squeezed lime juice, to taste
Sliced Thai chilies (to taste)
Sriracha, to taste

Directions:

  1. Cook the somen noodles in salted water and drain. Run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
  2. In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour some of the hot water into a small bowl and whisk in the miso paste to avoid clumping. Stir this back into the pot. Adjust amount of miso to your own liking.
  3. Add bok choy and simmer until tender.
  4. Divide noodles between 3 or 4 bowls, and pour the miso broth and bok choy over them. Add cooked miso cod, green onions, cilantro, Sriracha, lime and chilies to taste.

White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy

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Braised Baby Bok Choy

Ingredients:
1 Tablespoon vegetable oil
6 pieces of baby bok choy, trimmed, and halved lengthwise
1/4 cup homemade or low-sodium chicken stock
3 Tablespoons soy sauce

For Purple Rice
*Cook rice according to package directions. Feel free to substitute chicken or vegetable broth instead of water and add a knob of ginger to add more flavour.

Directions:

  1. Cook dice according to package directions.
  2. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
  3. Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes.
  4. Arrange rice, miso cod and braised bok choy on a plate, and drizzle leftover braising liquid over rice, if desired.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

1 Dish, 2 Meals: Skillet Turkey Sausage with Rainbow Kale

Turkey and Kale skillet recipe

A steaming bowl of pasta need not be heavy or labour-intensive. This light, turkey sausage and rainbow kale dish hits all the right flavour notes and is done almost as fast as it takes for the pasta to cook.

My advice is to take the extra few minutes to brown some bread crumbs. While not essential to the flavour, this step lends the dish a wickedly awesome crunchy texture that resembles the best bits of a baked pasta, without even turning on your oven.

Meal 1: Turkey Sausage and Kale Orecchiette with Toasted Panko and Parmesan

Turkey and Kale Orecchiette pasta

Ingredients:

2 cups rainbow kale. chopped
1 lb. dried orecchiette
1/2 lb. turkey sausage, casings discarded and meat chopped
3 large garlic cloves, minced
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup panko bread crumbs
2 tablespoons sea salt, plus more, to taste
1/2 cup grated Parmigiano Reggiano cheese
* Add a pinch of red pepper flakes for a bit of bite

Directions:

1. In a pan over medium-low heat, warm 1 tablespoon olive oil, add the bread crumbs and stir to coat. Season lightly with salt and cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. Set aside to cool.

2. Bring a large pot of water to a rolling boil, add 2 tablespoon salt and the kale and cook until tender, 2 to 3 minutes. Cool under cold running water, drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.

3. Cook pasta until al dente according to the package directions.

4. Meanwhile, warm the 1/3 cup olive oil over medium-low heat. Add sausage and garlic and cook, stirring and breaking up meat with the back of a wooden spoon until browned, about 7 minutes. Add the kale and stir to combine for about 2 minutes. Season with salt.

5. When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, drain the pasta and return it to the pot. Add the sausage mixture and cheese and toss well over low heat to combine, adding some of the cooking water, if needed.

6. Top each portion with a sprinkle of the toasted bread crumbs and more cheese.

 

Meal 2: Garlicky Turkey Kale Soup with Pasta, White Beans and Tomatoes

Stretch your kale and turkey sausage mixture by turning it into a soup. This bright and healthy meal is surprisingly filling and thanks to the addition of white beans and tomatoes, there’s even more deliciousness in every bite.

Use homemade broth if you have it, otherwise, a low sodium boxed version is just as delicious.

turkey kale white bean soup

Ingredients:

6 cups chicken broth
1/2 cup white beans
1 pint of grape tomatoes, quartered
Cooked turkey and kale mixture
Cooked orecchiette
Salt & pepper to taste
grated Parmigiano Reggiano cheese to taste

Directions:

1. In a medium pot, heat 6 cups of chicken broth to a low simmer. Add 1/2 cup white beans and heat through, about 2 minutes.

2. Add cooked sausage and kale and cooked orecchiette and heat until ingredients are hot.

Serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Made Easy: How to Get Perfect Crispy Skin on Fish

When cooked properly fish skin can be one of the best parts of a filet, not unlike how you secretly want to just eat the skin off a piece of fried chicken. Aside from a crunchy, chip-like texture, the benefits of keeping the skin on the fish is that it has doses of omega 3’s and its helps lock in the moisture when cooking over high heat. Here are a few tips on getting an even, caramelized texture when searing a piece of fish, skin-on.

PeachSaladSalmon_foodnetwork

Pat it Dry
Before cooking, take a paper towel and pat down the entire fish to remove any excess moisture. The most common problem home cooks have when cooking fish is that the skin sticks to the pan or becomes soggy. This is because when the skin is wet, the water turns into steam, steaming the skin rather than crisping it up. Placing a wet filet on to a hot oiled pan will also result in tiny droplets of hot grease jumping off the pan and on to you (remember, water and oil don’t mix). You can also sprinkle some salt or dust a bit of flour on to the skin to further remove moisture.

Heat it up
Much like last week’s omelet tip, make sure the oil in the pan is hot enough to prevent the food from sticking to the pan. Use flavourless oil that can withstand high temperatures such as vegetable or avocado so that it won’t overshadow the delicate flavours of the fish. Olive oil will smoke under high heat and turn bitter, so save it for the salad dressing. When the oil is hot enough over medium-high heat, it should shimmer and become less viscous.

Sear it
Place the fish skin side down on to the pan. If the oil is hot enough, the fish should sizzle upon contact. Let the skin crisp and slightly harden for a minute as flipping it too soon will tear the skin. When the skin gets crispy, it’ll easily slide around the pan. Once that’s achieved, turn down the heat down a bit so that the skin doesn’t burn. Flip the filet over and continue to finish cooking the fish.

Let it Rest
Once the fish is opaque and no longer translucent, take if off the heat and let it rest on the plate for a few minutes. Cutting into it immediately would make all the juices leak out.

Make the Sauce
As the fish is resting, pour in two or three tablespoons of chicken stock (or vegetable stock) into the pan and scrape it down with a spatula over medium-low heat. If you’re cooking salmon, add in a splash of maple syrup. If you’re cooking a milder fish like cod or tilapia, add in a few squeezes of lemon juice. When the sauce has slightly thickened, pour it over the fish, or some steamed vegetables on the side.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Related:

Made Easy: Sriracha Chicken Salad Sandwich

I like to call this my “Absent-minded lunch” for those times when I have a million other things going on and don’t have the attention span to keep an eye on the stove. By boiling the chicken breasts, it keeps them juicy unlike grilling or roasting, which can dry-out the bird if you’re not paying attention. This also works for frozen chicken breasts; just toss them into the boiling water and they should be ready in 20 minutes.

I prefer shredding the chicken for a finer texture that’ll keep the meat from falling out (don’t you hate it when cubes of chicken fall out of your sandwich?). Make this the night before for a delicious packed lunch the next day.

Sriracha Chicken Salad Sandwich

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Ingredients:

1 boneless, skinless chicken breast
2 thick slices sandwich bread
2 Tablespoons mayonnaise
1 teaspoon Sriracha sauce
1/4 cup onion, finely minced*
Chili flakes (optional)

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Directions:

  1. In a pot of boiling water, boil the chicken breast until it is no longer pink in the middle.
  2. Using a fork (and another fork or a pair of tongs to hold down the chicken), shred the chicken into thin threads.
  3. In a bowl, mix the shredded chicken, mayonnaise, Sriracha, and chili flakes together.
  4. Assemble the sandwich. Serve with a side of crudités.

*The key to a good chicken (or tuna) salad is to have a sweet crunch in the mix. If you don’t like onions, you can try for milder green onions or even apples that have been diced into tiny bits.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Related:

How to Make Eggplant Parmesan

FN_RReardin_20June

Each and every day we have to settle the same two annoying questions hanging over our heads. The first, what am I going to wear? And the second, what should I have for dinner?
It’s only too easy to fall into a food rut and get tired of your old favourites. Pasta? Had that yesterday. Stir fry? So sick of it. Chicken? Wouldn’t mind if I didn’t see chicken again for a while.
Luckily, there’s a delicious dinner idea loved by all, but it’s one that tends to be overlooked. And, because it just so happens to be in season, we’re sharing our favourite, ridiculously easy recipe for Eggplant Parmesan.

Ingredients (serves 4):

1 eggplant, peeled, thinly sliced
1 egg, beaten
1 ½ cups Italian seasoned breadcrumbs
2 cups marinara sauce
Mozzarella cheese, thinly sliced
Parmesan cheese, grated
Dried Basil

Directions:

  1. Preheat oven to 350ºF. Dip eggplant slices in beaten egg, then in breadcrumbs. Place slices on a baking sheet and place on the middle oven rack for five minutes. Flip the slices over, and bake for another five minutes.
  2. Remove the eggplant slices from the baking sheet, and cover with parchment paper. Scoop dollops of sauce onto the pan, one scoop for every slice of eggplant. Place an eggplant slice on each dollop, cover with sauce, then lay slices of mozzarella cheese on top. Sprinkle the Parmesan cheese, then, top with basil.
  3. Bake until golden brown, about 30 minutes.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

 

Related:

How to Make Coca-Cola Carrots

FN_RReardin_11June

When it comes to making dinner, we’re often guilty of taking the easy way out. Whether it’s to save time or a few extra loonies, we opt for simpler dishes and forget how enjoyable it can be to discover a new recipe.
It’s time to say move over, broiled veggies, we have a new easy and ridiculously delicious recipe that’ll take any meal up a few notches: Coca-Cola Carrots.
Cooked in everyone’s favourite soda and seasoned with a touch of brown sugar, this new way to eat carrots is just too good not to try.
The best part? This recipe only requires four ingredients, and will take less than 15 minutes to prepare. So go on, crack that can of Coke and let’s get cookin’!

What You Need:
4 large
2 teaspoons butter
1/3 cup Coca-Cola
2 teaspoons brown sugar

What To Do:

1. Pre-heat oven to broil on high, and cut the carrots into matchsticks (about 4 cups).

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2. Heat 1 teaspoon butter in a large skillet over high heat, add the carrots and stir. Pour in the 1/3 cup of Coca-Cola, stir and cook until the carrots soften and the soda evaporates, about 7-9 minutes.

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3. Smear 1 teaspoon butter all over the bottom of a small baking pan, then transfer the carrots over to it. Sprinkle 1 teaspoon brown sugar over the carrots, and broil until carrots begin to brown, about 5 minutes.

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4. Put carrots on serving dish, sprinkle with brown sugar and serve.

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headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Related:

 

How to Make Your Own Cereal

FN_RReardin30May

Sure, we all love a fancy breakfast now and then, but the truth is, we’re quite happy starting every day with a hearty bowl of cereal.

But this simple meal can run a little pricey. If you’re eating cereal for breakfast seven days a week, and maybe for dinner every now and then (guilty), you may find yourself going through almost two boxes a week.

Cereal is actually super easy to make yourself. For about $15 a month, you can customize your morning breakfast bowl, using only six ingredients!

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All you need is the base (bran flakes are perfect), granola (I chose honey-flavoured, but you can choose cinnamon, hemp, cranberry, coconut, etc.), two toasted nut options (such as chopped walnuts or sliced almonds), and two dried fruit options (like cranberries, strawberries, or blueberries).

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The result? Endless options for a healthy, nutty, crunchy, delectable breakfast (or dinner) cereal!

headshot  Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin

Related:

How to Build the Perfect Veggie Picnic Sandwich

veggie sandwich

Well, we made it. We’re done with April’s showers, and have moved onto the blooming buds and clear skies of May. This means one fantastic thing for us office folk: time to move our lunches outdoors for a midday picnics.

It’s the glorious pick-me-up we wait for all winter long. The sunny skies and fresh breezes of spring allow us to step away from our gloomy, stuffy workspaces and venture into the great outdoors for a totally rejuvenating lunch break. Now that we’ve set the scene, next up is the menu du jour. Do you really think it’s a good idea to bring that traditional salad of yours to the breezy park? Think again.

To ensure you get your healthy serving of veggies while keeping you neat and stain-free, we’re sharing the easy ingredients you need to build the perfect hearty and delicious veggie sandwich. With only eight essential items, this budget-friendly meal is bound to become one of your go-to favourites. Now excuse us, we’re taking our entire hour lunch break today.

Ingredients:

Multi-grain bread

Mustard

Tomatoes

Sprouts

Mixed Greens

Onions

Cheddar Cheese

Avocado

 

renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.