May » 2012 » Living Lou

White Balsamic Vinaigrette

To say that it’s been hot in Toronto is an understatement. On Monday it was hotter than L.A and Athens, when does that ever happen in May? Never. There is really only one thing that you can eat during extreme heat and to me, that’s salad. I find that it’s really the dressing that makes the salad. I have to say that I find myself tempted to buy some of the crazy flavors available in grocery stores, like Bacon Ranch, but quickly realize that all the sugar, salt and added fat is not worth it. That said, I’m determined to make a homemade version of Bacon Ranch dressing at some point this summer.

Unlike bacon ranch, this White Balsamic Vinaigrette is a light, fresh and healthy dressing that goes well on just about any salad. It’s a favourite simple go-to dressing that makes a great side salad or works as a main as well.

White Balsamic Vinaigrette (makes 3/4 cup)
Recipe by Lou

Ingredients

1/4 cup white balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp garlic powder
1 tsp honey
1/2 tsp oregano
1/2 cup + 2 tbsp olive oil
salt & pepper to taste

Directions

In a bowl, whisk together vinegar, mustard, garlic powder, honey and oregano.

Slowly, while whisking, pour in the olive oil in a steady stream. Season to taste.

This White Balsamic Vinaigrette is a light and refreshing salad dressing perfect for the coming sweltering summer months.

- Lou

Grilled Shrimp Skewers

So, does it make me a bad blogger if told you that I missed the two year anniversary of Living Lou?

Well you might smile when I tell you that I also forgot about it last year. I guess I’m not really good with dates. I’ll put it on my iCal so I finally remember next year.

I feel like I should be writing about growth and nostalgia, but let’s just leave it at this: Living Lou is a whole year older, on its own domain and full of recipes created by me for you. I’m 19 and still obsessed with food, The Beatles, Wes Anderson and Sofia Coppola. Things are basically the same here and I love it.

Today I’m sharing a favourite summer recipe of Grilled Shrimp Skewers, it’s a nice way to switch up from burgers and chicken.

Grilled Shrimp Skewers (serves 4)
Recipe by Lou

Ingredients

1 lbs shrimp, with shell and tail
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp salt

Directions

Mix the olive oil, lemon juice, garlic powder, paprika, cayenne pepper and salt together in a large bowl.

Add shrimp to the bowl and toss. Place in the fridge for 20 minutes.

After 20 minutes, skewer the shrimp pieces. I did four pieces of shrimp per skewer.

Next, pre-heat the grill to medium-high heat.

Grill the shrimp for 1 and a half minutes, flip and grill for another 1 and a half minutes. Finally, cook 1 more minute per side.

There you have it, a recipe for grilled shrimp skewers, here’s to many great recipes to come and many more years of Living Lou.

- Lou

Blueberry Breakfast Bars

I love blueberries, so when I was assigned Betcha Can’t Eat Just One for this month’s Secret Recipe Club I was ecstatic to find this recipe for Blueberry Breakfast Bars. I mean come on, how good do they sound? The best part about the recipe is how healthy and tasty they are. I loved the fact that they weren’t too sweet, because I don’t know about you, but I can’t stomach sweet treats in the morning.

Other than finding the delicious recipe, I was even more excited when I found out that Katie is a fellow Canadian food blogger! Blogging from the West Coast of Vancouver Island, which I’m sure is one of the most beautiful places in Canada. Many of her recipes, including this one for Blueberry Breakfast Bars are dairy and egg free, which meant that the fact that I had run out of eggs did not impact the making of the recipe. Yay!

I made a few changes to the recipe based on what ingredients I had on hand. The original recipe called for rolled oats and crushed bran cereal, but I just used quick oats and a little more whole wheat flour instead. I also only used baking powder and added in a touch more vanilla because I am a vanilla addict.

Blueberry Breakfast Bars (makes 8 bars)
Recipe adapted from: Betcha Can’t Eat Just One

Ingredients

1 cup whole wheat flour
3/4 cup quick oats
1 tsp baking powder
1/2 tsp cinnamon
2 tbsp flaxseed meal
1/4 cup honey
1/4 cup almond milk
1 1/2 tsp vanilla extract
1 tbsp canola oil
1 ripe banana, mashed
1 cup fresh blueberries

Directions

Preheat oven to 350 degrees and line an 8″ pan with parchment paper.

In a large bowl, combine dry ingredients.

In another bowl combine wet ingredients.

Add the dry ingredients to the wet ingredients and lightly mix.

Fold in the berries.

Press into the pan and bake for 15-20 minutes or until a toothpick inserted into the bars comes out clean.

Allow to cool and cut into bars.

Katie put a nice icing on her blueberry breakfast bars, but I found they were just as good with a dollop of cream cheese.

- Lou

Basil Garlic Spaghetti Sauce

Foods always bring me back to places, and this Basil Garlic Spaghetti Sauce is no different. This sauce reminds me of summers spent up at the cottage with my Grandmother. Lazy days spent fishing by the dock and feeding the ducks, or biking into town and splashing in the lake were always accompanied by a comforting spaghetti dinner. When the summer ended and we were no longer enjoying the freedom of cottage life, my sister and I would beg my Mom to make Grammy’s sauce, so much so that we ate it weekly. Even today, whenever I make this sauce, my sister will come into the kitchen and ask if I’m making Grammy’s sauce.

Here is the handwritten recipe she gave to my Mom years ago, that we still use today. I’ve changed just a couple of things in her recipe to have it suit me – switched out ground beef for ground turkey and took out the onion. It doesn’t effect the flavor as the sauce is simmered for an hour!

Basil Garlic Spaghetti Sauce (serves 4-6)

Ingredients

1 tbsp olive oil
1 lbs ground turkey
4 cloves garlic, chopped
2 cups crushed tomatoes
1 tbsp sugar
2 tbsp dried basil
salt & pepper to taste

Directions

In a medium pot, heat olive oil over medium heat.

Add the ground turkey and garlic, crumbling until meat is browned.

Add the crushed tomatoes, sugar and basil.

Bring to a boil, reduce heat, cover and simmer for an hour.

After the hour, season to taste and serve over spaghetti.

So there’s a favourite family recipe of my Grammy’s Basil Garlic Spaghetti Sauce, hope you enjoy it as much as we do.

- Lou