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Oven Fries

Aren’t oven fries the best? They are homier and more comforting than regular fries, right? Plus they’re healthier because they’re baked not fried.

I don’t know about you, but I’m sold on oven fries. Have I sold you on them yet? Aside from oven fries, I have another recent obsession. I like to call it “puppy in an Ugg boot”. Meet Sophie!!! She’s a Morkie – half Maltese, half Yorkie.

Sophie is such a little rascal, here she is playing with my sweet Mother. I’ve talked about my good ‘ol Dad on here before, but have somehow not really talked about my Mom. I think these photos say it all – isn’t she the best. She’s also obsessed with soup, so many of the soup recipes on here have been inspired by her.

Have I mentioned that I’m obsessed with my pup? She’s insane but so cute.

So, that explains my slight absence, plus we’re deep in finals, my friends. Deep. As in I will be spending the entire weekend preparing for my THREE exams happening on Monday and Tuesday. Hold me.

Oven Fries (serves 2-4)

Ingredients

2 lbs potatoes, cut into wedges
1 tbsp olive oil
1 tsp paprika
3/4 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
1/4 tsp onion powder

Directions

Preheat oven to 400 degrees.

Toss potato wedges in olive oil. Add spices, toss to coat.

Arrange, in one layer, on a baking sheet and bake for 25 minutes.

A super easy, and tasty side dish or snack. I love to dip them in a lot of ketchup. Mmm!

- Lou

Eggplant Salad

Today, I’m sharing a recipe for a somewhat, purple dish: Eggplant Salad. It is an easy meatless, and vegan dish that is perfect to bring to a potluck. Fresh tasting, it goes well on its own or served on a piece of toast as a little crostini type dish. It’s got a little bit of a Mediterranean flare, and makes a super healthy and easy appetizer or side dish.

A little side note from the yummy recipe, March 26th is Purple Day - The Global Day of Epilepsy Awareness. Epilepsy is something close to my heart because my sister is one of the 1% of people that have epilepsy. Epilepsy is a disease that has been mistreated and condemned for centuries, but it’s something that is very real for many people. I wanted to write a little something about Epilepsy in hopes that my little spot here on the internet can help raise awareness. If you want to learn more about Purple Day and what you can do to raise awareness, take a look at the official website, Purpleday.org

Eggplant Salad
Recipe by Lou

Ingredients

1 large eggplant
1 large tomato, diced
1 tbsp diced onion
1 clove garlic, crushed
1 tbsp olive oil
1 tsp lemon juice
1 tsp vinegar
3 tbsp chopped fresh parsley
salt & pepper to taste

Directions

Heat oven to 350 degrees.

On a baking dish, bake eggplant for an hour. Allow to cool and cut into bite sized pieces.

Add tomato, onion and garlic to bowl. Add in the eggplant.

Toss with olive oil, lemon juice, vinegar and parsley.

I hope you enjoy this Eggplant Salad.

- Lou

Raspberry Lemon Fouls

These Raspberry Lemon Fouls were definitely the star of the show. At something like an Oscar Party, your menu has to consist of a few luxurious items. These Raspberry Lemon Fouls did just that. The best thing about adding these to your menu for any dinner party is that they can be made the night before, cutting down on prep time the day of. I’m telling you, dishes that can be prepared ahead of time are a life safer. And, how cute are these served in an array of glasses?

Update on my movie count, it’s looking pretty good, with two weeks left until the big day, I’ve seen all of the best picture nominees, plus many of the other films in the remaining categories!

Raspberry Lemon Fouls (makes 8)
Recipe by Lou

Ingredients

3/4 envelope of gelatin, softened with boiling water as per directions
1/3 cup raspberries
zest and juice of 1/2 a lemon
3/4 tsp of sugar, or to taste
1 cup whipping cream
Assortment of berries for topping

Directions

Following directions from the package of gelatin, soften it.

In a food processor or blender, puree raspberries with lemon juice, zest and sugar. Once pureed, pour in gelatin in a steady stream. Continue to puree until the puree becomes slightly thicker. Taste for seasoning, add more sugar if necessary.

Next, whip cream using a stand mixer or hand mixer until soft peaks form. Gently fold in the raspberry puree.

Using a spoon, fill the glasses halfway with cream mixture. Top with assorted berries. Refrigerate overnight for best results.

Definitely plan on making these Raspberry Lemon Fouls for your party, or any dinner party coming up.

- Lou

Shrimp and Vegetable Skewers

So we’re nearing the halfway mark for our award show countdown and the Oscar nominations are finally out – yay! Who’s surprised? Disappointed? Excited? I have to say that I’m a little surprised that Michael Fassbender wasn’t nominated for Shame. I’ve yet to see the movie, but I’ve heard his performance was one of the best of the year. I’m off to see My Week With Marilyn today and am really looking forward to it, having heard great things. Extremely Loud and Incredibly Close is also on my radar.

Onto the food – this next dish for our Oscar spread are these easy and flavorful Shrimp and Vegetable Skewers. Shrimp for the meat-eaters and vegetables are a vegetarian option, which means that there will be something for everyone at your party. These are also pretty substantial so your guests won’t be hungry. What I love about these skewers is that you can serve them warm, but they also taste amazing when cold. Since both skewers are made with the same marinade, they are really versatile and delicious. My favourite part is the deep flavor of the tomatoes, mmm.

[Have you been keeping up with our Oscar Party recipes? Check out the Olive and Mozzarella Breadsticks and the Seafood Salad.]

Skewers (serves 8 – about 14 skewers.)

Ingredients

Marinade
6 tbsp olive oil
4 tbsp melted butter
1 1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 dried basil
1/2 tsp paprika
1/4 tsp thyme

Skewers
1 lb bag of raw, deveined peeled shrimp
8 New potatoes
8 pearl onions, peeled
8-10 asparagus, cut into 1 inch pieces
12-14 cherry tomatoes

Directions

Preheat oven to 325.

Skewer shrimp onto half of the skewers, and then skewers the vegetables onto the remaining half of the skewers.

Combine the ingredients for the marinade and brush over all skewers.

Bake in the oven for 15 minutes. Flip skewers and bake for another 15.

These taste great served warm or cold, happy Award Season.

- Lou

Roasted Sweet Potato Soup

I can’t think of a better way to start the week other than with this Roasted Sweet Potato Soup. It’s utterly packed with vitamins and goodness and of course, flavour! It’s a dark and gloomy morning as I sit to write this post, and all I can think about is enjoying a warm and bright bowl of this soup when I get home tonight.

Sometimes, I get bored of soups – actually I get bored of most things at some point. However, I think I get bored more easily by soups and sandwiches. I don’t really know why since there are hundreds of flavor combinations to enjoy, but sometimes they’re just dull. Not this soup though – packed with rosemary and a touch of natural sweetness; it’s quickly become one of my favourites. This soup was my Mom’s idea – we both love sweet potatoes, and were craving soup, so, this soup was developed. It’s perfect for Meatless Monday and any weeknight in general. Here’s the thing people, soups are so easy to make and nice and healthy. This one is vegan but if you wanted to add a little cream or milk, I don’t see why not.

Roasted Sweet Potato Soup (serves 4-6)

Ingredients

3 medium sized sweet potatoes, peeled and cut into 1 inch cubes
1 large carrot, chopped
1/2 stalk celery, chopped
3 cloves garlic
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp dried rosemary
3 cups vegetable broth (or chicken broth)
1 tbsp lemon juice
1/8 – 1/4 tsp cayenne pepper, to taste

Directions

Preheat oven to 400.

Place chopped vegetables and garlic in a roasting pan – toss with olive oil, salt, pepper and 1 tsp of rosemary.

Roast for 20 minutes.

Remove from pan and add to a large soup pot. Cover with broth and add the remaining rosemary. Bring to a boil and simmer for 40-45 minutes.

Puree with the soup with an immersion blender or a regular blender. If using a regular blender, puree the soup in batches.

Stir in lemon juice and cayenne pepper.

Well I’m off to battle the gloominess outside but am eagerly awaiting this bowl of this sunshine when I get home!

Here’s to a great week,

Lou

Oven Fries

Eggplant Salad

Raspberry Lemon Fouls

Shrimp and Vegetable Skewers

Roasted Sweet Potato Soup

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