Broccoli and Cheddar Soup

So you've got some leftover broccoli, cheddar and potatoes, but you don't want to make more broccoli salad twice baked potatoes because you just had those! What do you do?! Well, you could try making some broccoli and cheddar soup!

This is another recipe that I found on Pinterest. The only revision I made to it was reducing the amount of cheese, because as much as I do LOVE cheese, I still found that it called for a somewhat excessive amount (if you would like to see the original recipe, go here). This nice, hearty soup makes a great side for any lunch or dinner! It consists of...
- broccoli
- a medium-sized potato, peeled and chopped
- chicken broth
- milk
- salt
- shredded cheddar cheese

How to make it:
1. In a large pot, bring 1 3/4 cups of chicken broth, potato chunks, and a dash of salt to a boil.
2. Finely chop up your broccoli, add half of it to the pot and set the rest aside for later. Cook on medium heat for about 10 minutes or until potato is soft.
3. Transfer pot contents to a blender, puree, and return to pot.
4. Add the remaining broccoli, 1 cup of milk and 1 and a half cups of shredded cheddar to the pot. Continuously stir and cook on medium for about 5 minutes or until cheese is melted in. For the final touch, garnish with a small piece of broccoli.

Broccoli Salad Twice Baked Potatoes

Once again, I know it's been some time since I posted- I haven't been getting too creative with my healthy meals lately. But fear now, because now that I've found Pinterest (which may just be my new favourite thing on the internet!) the creativity and motivation are a-flowin'! So many new ideas on there I barely knew where to start! I somewhat arbitrarily chose to begin with a twice-baked potato recipe that I have put my own little twist on (the original recipe can be found here). So next time you can't decide between salad or potatoes, why not just combine them?!

Makes a great side-dish or have it on it's own for a lighter meal! I have always loved twice baked potatoes and they are actually surprisingly easier than you may have thought! Plus they are gluten-free! These consist of...
- baking potatoes
- broccoli
- shredded cheddar cheese
- red onion
- nuts (I used pine nuts, would also like to try almond pieces)

- craisins
- chives
- butter/margerine
- milk

How to make it:
1. Preheat your oven to 400 degrees. Peirce your potatoes using a fork, and put in the microwave on "baked potato" setting (if you do not have this setting, microwave on high for about 5 minutes).
2. While potatoes are in the microwave, cook your broccoli in a pot of boiled water, covered for about 3 minutes. Strain and set aside.
3. Cut potatoes in half length-wise and scoop out the insides into a bowl, leaving about 1/4" thick shell. Place empty potato halves on a baking sheet.
4. Mash or puree the potato insides, adding milk and butter/margerine until desired texture is achieved.
5. Dice up your red onion and mix into your potatoes with nuts, craisins, chives, and some shredded cheddar cheese. Spoon the mixture back into the potato shells.
6. Top your potatoes with the cooked broccoli and a little more cheddar. Bake in the oven for about 7 minutes or until cheese is melted.

Eggs in a Basket

This isn't much of a recipe but it's a fun take on fried eggs and toast! Makes a nice and simple breakfast if you just want something light.

This simple little dish consists of...
- an egg
- sliced bread
- butter/margerine 

How to make it:
1. Using a small knife, carve a large hole out of the center of your bread (too small of a hole will result in messy egg overflow) and lightly butter (or margerine) both sides of the bread.
2. In a frying pan on low-medium heat, lightly toast one side of the bread.
3. Flip your bread so the toasted side is facing up. Carefully crack an egg into the hole in the bread and let fry. If you like your eggs sunny-side up then stop here, or if you like your eggs done over-easy (like I do), continue on to step 4.
4. Gently flip the toast and let sit for just a second or two (any longer and your yolk will over-cook) before flipping back over onto your plate. 

Suggestions to make this even healthier: Try using whole wheat or multi-grain bread, or separate your egg and use only the egg whites!

Spinach and Parmesan Souffles

After another absence I figured I needed a really good and healthy recipe, and I definitely think this one delivers! This one also comes to us from the "Great Weeknight Cookbook", and while slightly ambitious the effort does yield great results.

The nice thing about this recipe is that it doesn't require a ton of ingredients, although you will need a set of ramekins. This souffle consists of...
- butter/margerine
- spinach
- bread
- sour cream
- eggs
- grated parmesan cheese
- nutmeg

The original recipe was for 4 souffles, but I have modified it for 2.

How to make it:
1. Preheat the oven to 425 degrees. Cook about 250g of spinach in a large dry pot over low heat until spinach is wilted. Leave to drain until needed.
2. Tear half a slice of bread into small pieces and put in a food processor to make into fine crumbs.
3. Squeeze as much liquid as possible out of the spinach, and blend it with 1/3 cup of sour cream until just combined in a course puree.
4. Separate 2 eggs. Add the yolks and 3 tbsp of grated parmesan to the food processor. Season with plenty of nutmeg and blend into a smooth puree.
5. Whisk the egg whites until stiff. Pour the mixture into the bowl of egg whites and fold together with a large metal spoon.
6. Lightly butter (or margerine) the insides of your ramekins and sprinkle in some parmesan. Spoon the mixture into the ramekins, top with a sprinkling of more parmesan and bake in the oven until puffed and golden brown (approximately 15-20 mins).  DO NOT AT ANY POINT WHILE BAKING OPEN THE OVEN!

Tips for how to serve: The book recommended to "serve with new potatoes and steamed baby vegetables", but I served it with mashed sweet potatoes!

Avocado and Brie Grilled Cheese

This delightful little sandwich is one of my favourite things that my wonderful boyfriend Jon makes for me on occasion. Avocado and brie cheese is truly a heavenly combo. This sandwich is as yummy as it is easy to make, and makes a perfect lunch or light dinner!

This sandwich consists of...
- 2 slices of whole wheat bread
- butter or margerine
- spring mix
- avocado
- red onion
- cucumber
- brie cheese

How to make it:
1. Lightly butter your bread slices. Toast on both sides in a frying pan over low heat.
2. While bread slices are still in the frying pan, add a thin slice of brie to each slice of bread. Leave in pan until slightly melted.
3. Slice up avocado, cucumber and red onion. When bread is toasted and cheese is melted, arrange on bread with some spring mix. Close sandwich and cut in half.

Easy Pad Thai

After what feels like forever I've finally tried another new recipe! This was yet another dual effort by Ellie and I, and comes from "The Great Weeknight Cookbook". The recipe actually called for chicken but we opted for a veggie version to make it even simpler. While I can't quite compare this Pad Thai recipe to any Thai restaurant, for a quick and easy at-home recipe it wasn't half bad. A+ for presentation tho!

This recipe consisted of...
- dried medium rice noodles
- canola oil
- garlic
- onion
- Thai chili pepper
- an egg
- bean sprouts
- yellow pepper (not in the original recipe but we added it instead of chicken)
- soy sauce
- fish sauce
- lime juice
- crushed chili flakes
- chives
- roasted peanuts

How to make this:
1. Soak noodles in a bowl of hot water for about 20 minutes (or according to time on the package), drain when finished.
2. While noodles are soaking, chop up your onion, garlic, chili pepper (be sure to remove the seeds- and DO NOT touch them and then touch your eyes, wash your hands immediately after!) and yellow pepper. Sautee in a wok or frying pan with canola oil.
3. Beat your egg, push veggies to one side of the pan and scramble the eggs.
4. Once noodles are ready, add to the pan with bean sprouts, soy sauce, fish sauce and lime juice to taste. Stir-fry everything together.
5. Remove from heat and finish off with chili flakes, chives and peanuts.

Sweet Potato Stir-Fry

Hello again! I know it's been a while since I've posted anything, I guess I've gotten lazy with my cooking... I did make this a little while ago but then it was Passover and I thought it would just be cruel to post it, and then I got busy with stuff and kind of forgot... but here is my sweet potato stir-fry!

It's a healthy and easy way to use up the stuff in your fridge, and makes good leftovers too! My stir-fry consisted of...
- rice
- sweet potato
- red pepper
- yellow pepper
- asparagus
- Spanish onion
- garlic
- snap peas
- green onion
- olive oil
- curry powder
- ginger powder
- cinnamon

How to make it:
1. Prepare rice- I would recommend following the instructions on the bag just to be safe, but with mine you added 2 cups of water and 1 cup of rice to a pot, brought it to a boil, and let simmer for about 15 minutes (until the water is all absorbed).
2. Chop up vegetables, put all vegetables in a pot of water, bring to a boil and let simmer about 7-8 minutes or until desired tenderness. Drain vegetables.
3. Stir-fry veggies with rice in a pan with olive oil over medium heat. Mix in curry powder, ginger powder, and cinnamon, spicing to taste.