Living Lou http://www.livinglou.com + cooking through my twenties Sun, 14 Sep 2014 10:00:35 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Lemon Thyme Roasted Chicken http://www.livinglou.com/2014/09/lemon-thyme-roasted-chicken.html http://www.livinglou.com/2014/09/lemon-thyme-roasted-chicken.html#comments Sun, 14 Sep 2014 10:00:35 +0000 http://www.livinglou.com/?p=5425 I’ve talked about this a couple of times before but I’ve realized that Sunday dinners are kind of becoming my thing. A big comforting meal, like this lemon thyme roasted chicken is the perfect way to welcome a new week. In general, I just love Sundays. Which I guess is somewhat of an unpopular opinion, but I [...]

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lemon thyme roasted chicken

I’ve talked about this a couple of times before but I’ve realized that Sunday dinners are kind of becoming my thing. A big comforting meal, like this lemon thyme roasted chicken is the perfect way to welcome a new week.

In general, I just love Sundays. Which I guess is somewhat of an unpopular opinion, but I always feel the most thoughtful and content on Sundays. It’s the calm before the storm. My “recharge” day. And it’s usually a day overflowing with moments, the kinds of moments you want to capture and remember. That first sip of your morning coffee, the chatter over brunch catching up with old friends, the smell of dinner cooking away in the oven. I like the idea that during the different phases of my life, Sundays will be different. I already know that my Monday-Friday will be filled with that 9-5 thing, but Sundays, that’s a whole new world. I can tell you that my Sundays at this moment of being 21 are peppered with brunches and blogging, cooking, baking and cooking some more. Pages of reading and essay writing. Rainy afternoons spent at the movies or the ballet. And sometimes, as life goes at 21, all of that is done through that foggy hangover haze. But my favourite part of Sundays? Dinner. Both my parents love cooking, and they often trade off on Sunday dinner duty and sometimes I take over. This lemon thyme roasted chicken is one of those recipes I just threw together on a whim one Sunday afternoon. 

lemon thyme roasted chicken

 

Lemon Thyme Roasted Chicken

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: Serves 4

A delicious and juicy roast chicken perfect for Sunday night dinner.

Ingredients

  • 1 roasting chicken
  • 2 lemons (1 halved & 1 sliced)
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tbsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup water
  • 1/4 cup white wine

Instructions

  1. Preheat oven to 350.
  2. Prepare chicken, stuffed lemon halves and 2 cloves of garlic in the cavity. Brush with olive oil and sprinkle with dried thyme, salt and pepper.
  3. In a roasting pan, arrange lemon slices and remaining 3 cloves of garlic. Add white wine and water.
  4. Place chicken on top of lemons.
  5. Cover chicken with foil and roast for 30 minutes. Remove tin foil, baste and cook uncovered for 1 hour or until chicken is fully cooked.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/09/lemon-thyme-roasted-chicken.html

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College Prepster: 5 New Recipes http://www.livinglou.com/2014/09/college-prepster-5-new-recipes.html http://www.livinglou.com/2014/09/college-prepster-5-new-recipes.html#comments Mon, 08 Sep 2014 10:00:31 +0000 http://www.livinglou.com/?p=5389 Over the summer I started a fun cooking series on TheCollegePrepster.com. Carly runs a great lifestyle blog geared towards college students and 20-somethings. I’ve been posting over there twice a month and sharing easy new recipes for 20-somethings and college students alike. But I think these recipes are really something that anyone would want to [...]

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living lou college prepster recipesOver the summer I started a fun cooking series on TheCollegePrepster.com. Carly runs a great lifestyle blog geared towards college students and 20-somethings. I’ve been posting over there twice a month and sharing easy new recipes for 20-somethings and college students alike. But I think these recipes are really something that anyone would want to make. I’m such a huge foodie so anytime I get to work on recipe development outside of the walls of Living Lou it’s a good thing in my books. Also you’re probably looking at this picture and thinking “Five new recipes? I only see four.” Don’t worry, my math skills have not deteriorated that much since high school math.

Shrimp Scampi this was a really fun recipe to work on, it’s a take on my 5-ingredient shrimp and pasta dish I’ve shared here before. I wanted to fancy it up a bit to make it a little extra special if you’re looking to impress a loved one.

Girls Night In: Salsa & Guacamole Up next was a girls night theme. And this worked out perfectly because I had a couple of my friends over to enjoy the final dishes. A refreshing salsa and perfect chunky guacamole with chunks of mango!

Mexican Quinoa Stuffed Zucchini is definitely my favourite recipe from this series. If it’s wrong to pick a favourite, I don’t care. But you need to make these right now, a delicious and filling vegetarian meal. Plus anything Mexican is A-okay to me.

Blueberry Lemon Pancakes the series wasn’t complete without a brunch recipe. Word on the street is that millennials spend more time planning brunch than actually eating brunch. Which when broken down, basically means that we’re destined for greatness.

 

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Coconut Baked French Toast Sticks http://www.livinglou.com/2014/09/coconut-baked-french-toast-sticks.html http://www.livinglou.com/2014/09/coconut-baked-french-toast-sticks.html#comments Thu, 04 Sep 2014 13:39:24 +0000 http://www.livinglou.com/?p=5375 Now that school is back in session, I think that it’s about time I got back to regular scheduled programming here on Living Lou. And by that I mean lots of new recipes like these coconut baked french toast sticks. So, I woke up on Tuesday morning to find myself in my senior year of [...]

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Coconut Baked French Toast Sticks

Now that school is back in session, I think that it’s about time I got back to regular scheduled programming here on Living Lou. And by that I mean lots of new recipes like these coconut baked french toast sticks.

So, I woke up on Tuesday morning to find myself in my senior year of university. Which I still can’t really believe right now. It’s both scary and exhilarating (but mainly scary) to know that I only have one more year left in the safe bubble of school. In some ways I feel like I’m ready to take on the real world, but then in many other ways I still feel like I’m still seventeen. To say that my university experience has been smooth would be a lie. I hated my first year. I thought I had made the biggest mistake in choosing my school. I remember crying on my drive in to school while Adele was playing on the radio (slightly hilarious, no?). But as the years have gone by, it’s gotten better. It makes me think of high school and how each year kept getting better. My university experience is so much different than your “typical” experience, but I’ve never really done things the way that most people do. What I do love about my school is that it’s given me opportunities to pursue things outside of my studies, I’ve been able to work at great jobs in Toronto and have been able to grow my blog by a) having a working kitchen and b) being in Toronto. So everything seems to have worked out in its own time.

I thought that these french toast sticks would be a great way to welcome the new school year. Maybe a special weekend breakfast or you could really surprise your kids by making this for breakfast before school!

Coconut Baked French Toast Sticks

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2-4 servings

Ingredients

  • 4 slices of bread, cut into 4 strips
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350.
  2. Whisk together eggs, milk and vanilla extract.
  3. In another bowl, stir together coconut and cinnamon.
  4. Dip bread into egg mixture and then coconut mixture.
  5. Bake for 4-5 minutes per side.
  6. Turn on broiler, and broil for another 2 minutes (keep checking to make sure it doesn't burn) per side or until coconut has been browned.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/09/coconut-baked-french-toast-sticks.html

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Bell Pepper Rice http://www.livinglou.com/2014/08/bell-pepper-rice.html http://www.livinglou.com/2014/08/bell-pepper-rice.html#comments Mon, 25 Aug 2014 10:00:37 +0000 http://www.livinglou.com/?p=5366 Have you ever thought about how crazy it is that people can have completely different tastes in something? Whether it’s food, art or music, each one of us has our own distinct style. As you know, I’ve been travelling throughout Europe with my older sister. Doing all sorts of different things, hitting up the museums, [...]

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bell pepper rice

Have you ever thought about how crazy it is that people can have completely different tastes in something? Whether it’s food, art or music, each one of us has our own distinct style. As you know, I’ve been travelling throughout Europe with my older sister. Doing all sorts of different things, hitting up the museums, visiting markets in each city (which has quickly become our favourite thing), drinking wine in France and beer in Germany. And not to mention eating everything possible. But something that I’ve really noticed is just how different our tastes are. She loves yellow, I love navy blue. Anything caramel for her, anything chocolate for me.

bell pepper rice

But what does this have to do with bell pepper rice? Well, my sister loves rice and well me, not so much. I’ve always found rice to be extremely boring, so I always try to either a) avoid it or b) jazz it up. I feel like there are quite a few people out there with the same opinion about plain old boring rice as me, so this recipe is for you. I’ve decided to add sweet bell peppers (both red and yellow) in here for some added flavour and eating more vegetables doesn’t hurt, right? If you’re on the hunt for a new side dish to make for dinner, give this a try.

Bell Pepper Rice

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: serves 4

Ingredients

  • 1 cup rice
  • 2 cups water
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried parsley
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. In a medium sized pot, heat olive oil over medium heat.
  2. Add bell peppers and onion. Cook for 4-5 minutes.
  3. Add in garlic, herbs and spices. Cook for another minute or until fragrant.
  4. Add in rice, stirring to coat in bell pepper and spice mixture.
  5. Add water. Bring to a boil, cover and reduce to a simmer.
  6. Cook for 20 minutes.
  7. Season to taste.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/08/bell-pepper-rice.html

 

 

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Beef & Mushroom Stuffed Peppers http://www.livinglou.com/2014/08/beef-mushroom-stuffed-peppers.html http://www.livinglou.com/2014/08/beef-mushroom-stuffed-peppers.html#comments Tue, 19 Aug 2014 10:00:47 +0000 http://www.livinglou.com/?p=5351 If you’ve been reading for a while, you’ll know that I’m really into stuffed peppers. I’m also really into eating speculoos cookie butter with a spoon, anything with white and navy stripes and every single movie Wes Anderson has ever made. Oh, and Taylor Swift’s new song (no shame). But we can talk about those [...]

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beef and mushroom stuffed peppers

If you’ve been reading for a while, you’ll know that I’m really into stuffed peppers. I’m also really into eating speculoos cookie butter with a spoon, anything with white and navy stripes and every single movie Wes Anderson has ever made. Oh, and Taylor Swift’s new song (no shame). But we can talk about those another time (or on Twitter right now). I’m also really into trying new things, like blending together beef and mushrooms in these beef and mushroom stuffed peppers.

beef and mushroom stuffed peppers

Blendability. It has quite the ring to it, doesn’t it? My friends over at Mushrooms Canada and Beef Ontario have teamed up to show you how to add another serving of vegetables to your day, add volume to your meals and the best part, extend portions (I like to think of extending portions as saving a little money). I also like to think that I can be pretty creative in the kitchen, but I would never have thought to blend beef and mushrooms together, but it’s completely genius. I mean you can’t go wrong by lightening up meals, adding more vitamins to your diet and saving money all at the same time, can you? And even if you are a complete mushroom hater (in which case, I’m sorry but we can’t be friends), you would have no idea that these have mushrooms in them. There are a ton of other recipes on their site (lettuce wraps, anyone?), but I suggest you give these stuffed peppers a try first. They are kind of perfect for fall, and I am kind of biased.

Beef & Mushroom Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 4 servings

Ingredients

  • 4 bell peppers, tops and membrane and seeds removed
  • 1/2 lb lean ground beef
  • 4 oz white button mushrooms
  • 1/2 white onion
  • 1/4 cup finely chopped parsley
  • 2 cloves garlic
  • ½ tsp dried basil
  • 1/2 tsp salt
  • 1/4 cup long grain rice
  • 1/2 cup crushed tomatoes
  • 2 tbsp hot sauce

Instructions

  1. Preheat oven to 375.
  2. In a food processor, process mushrooms, onion, parsley, garlic, basil and salt.
  3. Mix mushroom mixture with ground beef, rice, crushed tomatoes and hot sauce.
  4. Stuff peppers with the beef and mushroom mixture. Cover peppers with the tops.
  5. Cook for 35-45 minutes or until beef and rice is fully cooked.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/08/beef-mushroom-stuffed-peppers.html

Disclosure: I was compensated to create this recipe. Thank you for supporting Living Lou, I really appreciate it! 

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Bread Machine Whole Wheat Pizza http://www.livinglou.com/2014/08/bread-machine-whole-wheat-pizza-dough.html http://www.livinglou.com/2014/08/bread-machine-whole-wheat-pizza-dough.html#comments Mon, 11 Aug 2014 10:00:15 +0000 http://www.livinglou.com/?p=5346 You may have noticed a slight addiction to homemade pizza on my Instagram feed because I lived off of pizza for weeks in July. I was on a mission to perfect this recipe for whole wheat pizza dough, not that I minded at all. That was a fun couple of weeks of recipe testing. Although, [...]

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whole wheat pizza dough

You may have noticed a slight addiction to homemade pizza on my Instagram feed because I lived off of pizza for weeks in July. I was on a mission to perfect this recipe for whole wheat pizza dough, not that I minded at all. That was a fun couple of weeks of recipe testing. Although, I think my friends may have gotten annoyed with my endless “PIZZA!!!!” texts. Which I didn’t think was possible. The good news is that I’ve realized you can put pretty much any topping on a pizza and it will be delicious. My favourite is prosciutto, spinach and mushrooms. But I do like to throw in a little broccoli or tomato every now and then. This recipe is specifically for those of you who use a bread machine because I love my bread machine and I make my pizza dough in there. It’s so simple, you just turn it on and boom, an hour and a half later you have dough ready to go. A couple of years ago I vowed to use my bread machine more, and I think just making this pizza will help me do that. Here’s my favourite recipe!

Bread Machine Whole Wheat Pizza Dough

Cook Time: 20 minutes

Serving Size: 2 pizzas

Ingredients

  • 1 1/2 cups water
  • 1 tbsp olive oil
  • 2 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp bread machine yeast
  • 1 tsp salt
  • 1 tsp dried oregano

Instructions

  1. In the bowl of a bread machine, layer ingredients from wet to dry.
  2. Turn on dough setting.
  3. Once dough is done, divide it in half.
  4. Shape into a round disk and bake at 425 for 10 minutes.
  5. Remove from oven, add pizza sauce and toppings, cook for another 10 minutes.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/08/bread-machine-whole-wheat-pizza-dough.html

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Refreshing Green Smoothie http://www.livinglou.com/2014/08/refreshing-green-smoothie.html http://www.livinglou.com/2014/08/refreshing-green-smoothie.html#comments Sun, 03 Aug 2014 10:00:01 +0000 http://www.livinglou.com/?p=5333 There is quite a bit of behind the scenes work that goes into a food blog. Any blogger will tell you that the most important thing about any blog, whether it’s a food blog, a craft blog or a fashion blog, is the content. So that’s what I focus on the most here, even though [...]

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refreshing green smoothie

There is quite a bit of behind the scenes work that goes into a food blog. Any blogger will tell you that the most important thing about any blog, whether it’s a food blog, a craft blog or a fashion blog, is the content. So that’s what I focus on the most here, even though I do love all the other things can come with blogging like social media (Twitter and Instagram are my favourites). When I’m planning my editorial calendar, I like to plan it in a way that will have the least amount of food waste possible. For example, if I’m working on a new recipe that uses spinach, I’ll plan to work on a couple of other recipes at the same time that use similar ingredients. Over the years, I’ve found that this “block” development works pretty well for me. This refreshing green smoothie came around pretty organically when I was testing my Shrimp and Spinach salad, I woke up one morning craving a smoothie and this is what I came up with. At first this wasn’t destined for the blog but it was just such a delicious and healthy breakfast I knew I had to share.

Up until my European travels (I’m currently relaxing on the beach and filming my documentary in Greece), this green smoothie was my go-to breakfast this summer, it has just the right amount of sweetness from the frozen pineapple and banana, some bite from freshly grated ginger and that pop of freshness from cilantro. I know, not really your typical green smoothie.

Refreshing Green Smoothie

Total Time: 5 minutes

Yield: 1 serving

Kickstart your morning with a refreshing green smoothie!

Ingredients

  • 1 banana, frozen
  • 1/2 cup chopped pineapple, frozen
  • 2 cups packed fresh spinach
  • 1/2 cup coconut water
  • 1/3 cup greek yogurt
  • 1 tbsp fresh minced cilantro
  • 1 tbsp freshly grated ginger
  • 1 tsp honey (optional)

Instructions

  1. In a blender, combine banana, pineapple, spinach, coconut water, yogurt, cilantro, ginger and honey (if using).

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/08/refreshing-green-smoothie.html

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Beef & Mushroom Meatball Sliders http://www.livinglou.com/2014/07/beef-mushroom-meatball-sliders.html http://www.livinglou.com/2014/07/beef-mushroom-meatball-sliders.html#comments Wed, 30 Jul 2014 10:38:53 +0000 http://www.livinglou.com/?p=5328 I’ve got an exciting recipe to share with you all today! These are a lightened up version of meatball sliders, which are one of my favourite things to make in the summer. For these beef and mushroom meatball sliders I used a blend of mushrooms and lean ground beef. I know, it sounds crazy but [...]

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beef and mushroom meatball sliders

I’ve got an exciting recipe to share with you all today! These are a lightened up version of meatball sliders, which are one of my favourite things to make in the summer. For these beef and mushroom meatball sliders I used a blend of mushrooms and lean ground beef. I know, it sounds crazy but it works and is absolutely delicious. Plus you get the added vitamins from the mushrooms and it’s lighter on your wallet! To get the recipe you need to hop on over to Mushrooms Canada blog, plus you can read the story about how I fell in love with sliders. It involves Canada Day, a group of 20-somethings, and a bit of a panic at the grocery store.

Click here to get the recipe.

 

Disclosure: I was compensated to create this recipe. Thank you for supporting Living Lou!

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Raspberry Sorbet http://www.livinglou.com/2014/07/raspberry-sorbet.html http://www.livinglou.com/2014/07/raspberry-sorbet.html#comments Sun, 27 Jul 2014 10:00:01 +0000 http://www.livinglou.com/?p=5321 I’ve been wanting to share this raspberry sorbet recipe for about two years now. It’s one of  those recipes that gets people asking me, “How much can I pay you to make me a huge tub of this?”. Yes, this recipe is delicious but it isn’t anything revolutionary. Sometimes I think it’s simple, fresh recipes [...]

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raspberry sorbet

I’ve been wanting to share this raspberry sorbet recipe for about two years now. It’s one of  those recipes that gets people asking me, “How much can I pay you to make me a huge tub of this?”. Yes, this recipe is delicious but it isn’t anything revolutionary. Sometimes I think it’s simple, fresh recipes like this that are a great way to cook and learn your way around the kitchen. I think the real reason that it is so good is because of the sweet, fresh raspberries. I’m not sure that raspberry sorbet in the winter would be nearly as good as raspberry sorbet in the summer.

Right now, I’m actually in Berlin. I’m spending the last 5 weeks of the summer travelling with my older sister and filming my documentary. I spent a day in Frankfurt visiting with friends and now I’m taking in the sights and amazing eats in Berlin. I think I’m in love, Berlin is absolutely breathtaking. I’m trying to absorb and experience it all. I always love being in Europe and visiting the old, culturally rich cities. It’s almost like everywhere you look there is something more beautiful than the next. Follow me on Instagram for some more sights and scenes from my trip. I’ve got a couple more days in Berlin then off to Greece to begin filming and to visit my grandparents!

Raspberry Sorbet

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 4 hours, 20 minutes

Ingredients

  • 5 cups fresh raspberries
  • 4 tbsp lime juice
  • 1 cup water
  • 1/2 cup granulated sugar

Instructions

  1. In a blender, blend together raspberries and lime juice.
  2. In a fine mesh strainer, strain out the seeds.
  3. Meanwhile, in a small pot bring water and sugar to a boil (we're creating a simple syrup here). Boil until sugar is dissolved. Remove from heat and allow to cool.
  4. Stir the simple syrup into the raspberry and lime mixture. Cool in the fridge for 2-4 hours.
  5. Freeze in an ice cream machine according to machine directions. (I freeze for roughly 15-20 minutes).

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/07/raspberry-sorbet.html

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Shrimp and Spinach Salad http://www.livinglou.com/2014/07/shrimp-spinach-salad.html http://www.livinglou.com/2014/07/shrimp-spinach-salad.html#comments Sun, 20 Jul 2014 10:00:17 +0000 http://www.livinglou.com/?p=5286 It’s time to step up your summer salad game. This is a recipe for a shrimp and spinach salad, the shrimp and dressing are still warm so it begins to wilt the spinach while you eat it. It’s absolutely divine and probably my favourite salad of the summer. I apologize for the radio silence from my end [...]

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shrimp and spinach salad

It’s time to step up your summer salad game. This is a recipe for a shrimp and spinach salad, the shrimp and dressing are still warm so it begins to wilt the spinach while you eat it. It’s absolutely divine and probably my favourite salad of the summer.

I apologize for the radio silence from my end over here, I’ve been soaking up the summer in Toronto as much as possible and doing lots and lots of cooking and recipe testing. You see, I’m going away on Wednesday for 5 weeks to start filming my documentary and travel around Europe with my sister. This is my final year of university and for my thesis project, I’m directing and producing a really personal short documentary about my sister and her journey with epilepsy. I’m starting to film it in Greece because that’s where the whole story begins. It’s just going to be me over there (none of my super talented crew members), so I’m hoping that the beauty of the island will speak for itself without all the bells and whistles. I am definitely nervous about the whole thing. Creating a short documentary itself is daunting, but it’s a story that is deeply personal and extremely meaningful to me that I don’t want to make any mistakes. I feel like that’s normal for any piece of meaningful work though, is it not? I’m sure writers feel that way about their novels or short stories and painters feel that way about their newest masterpiece. For now, I’ve found that breaking it down into smaller steps is helpful, so I’m just focusing on the Greece portion of filming and not all the rest. That can wait until September. I’m hoping to be able to integrate a bit of this filmmaking journey on the blog as the year goes on and 2015 kicks off. I can guarantee you that it will be one heck of a roller coaster ride. Would you find that interesting?

Anyways, I know that you all came here for this shrimp salad recipe and not to hear me blabber on about my film, so as promised – enjoy!

Shrimp and Spinach Salad

Yield: 2 servings

Ingredients

  • 10 raw shrimp, shells removed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp soya sauce
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 2 avocados, diced
  • 4 cups baby spinach
  • 1/2 cucumber, diced

Instructions

  1. In a small bowl, whisk together olive oil, lemon juice, soya sauce, cumin and chili powder. Add raw shrimp. Refrigerate for 30 minutes.
  2. Remove shrimp from marinate (keeping the remaining marinade) and broil for 2 minutes per side.
  3. Bring remaining marinade to a boil and boil for 30 seconds to a minute. Whisking constantly.
  4. Toss spinach, avocado and cucumber with warm dressing. Top with shrimp and serve.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/07/shrimp-spinach-salad.html

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