Living Lou http://www.livinglou.com + cooking through my twenties Sun, 20 Jul 2014 10:00:17 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 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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Easy Banana Cupcakes http://www.livinglou.com/2014/07/easy-banana-cupcakes.html http://www.livinglou.com/2014/07/easy-banana-cupcakes.html#comments Fri, 11 Jul 2014 10:00:46 +0000 http://www.livinglou.com/?p=5269 I’ve got these delicious easy banana cupcakes for you today because we’re celebrating! A friend of mine; Meg from Sweet Twist of Blogging is having a baby! I’ve mentioned my favourite group of blogging ladies before, (we’ve been getting together on a pretty regular basis for the past year or so) and we wanted to do something [...]

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Meg2_01_01

I’ve got these delicious easy banana cupcakes for you today because we’re celebrating! A friend of mine; Meg from Sweet Twist of Blogging is having a baby! I’ve mentioned my favourite group of blogging ladies before, (we’ve been getting together on a pretty regular basis for the past year or so) and we wanted to do something fun and surprise Meg with a virtual baby shower. Meg actually had us all over to her place for a potluck during the winter (which seems like eons ago now) and I got to meet her adorable, and smart daughter and I know this next little one is going to be just as sweet and wonderful. We’ve had this in the works for a while, and I was actually planning on writing about how I’d never been to a baby shower before, but it’s funny the way things happen because I ended up going to my first baby shower last weekend. So I’m pretty much a baby shower expert now. Just kidding. 

Easy Banana Cupcakes

I went with banana flavour because I remember Meg mentioning that she was craving banana like crazy. And I went with cupcakes because I think cupcakes are a pretty great way to celebrate any sort of exciting event. Congratulations, Meg!

Check out everyone’s wonderful posts:

Bananas Foster Banana Bread - The Brunette Baker
Fudgey Teff Brownies – Strawberries for Supper

Easy Banana Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15-18 cupcakes

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 bananas, mashed
  • 1/2 cup canola oil
  • 1/2 cup sour cream
  • 2 eggs
  • 1/4 cup milk
  • chocolate frosting

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
  2. Whisk together dry ingredients.
  3. In a separate bowl, whisk together wet ingredients.
  4. Create a well in the dry ingredients and mix in the wet ingredients. Be careful not to overmix.
  5. Use an ice cream scoop and scoop batter evenly into the muffin tin.
  6. Bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/07/easy-banana-cupcakes.html

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Easy Homemade Bruschetta [video] http://www.livinglou.com/2014/07/easy-homemade-bruschetta-video.html http://www.livinglou.com/2014/07/easy-homemade-bruschetta-video.html#comments Sun, 06 Jul 2014 10:00:33 +0000 http://www.livinglou.com/?p=5246 Today is exciting because not only do I have a delicious bruschetta recipe for you, but I’ve also created my first video for Living Lou! I’ve been meaning to create some videos for a long time (we’re talking at least two years here) but I never did. I think it was because I was nervous. [...]

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easy homemade bruschetta

Today is exciting because not only do I have a delicious bruschetta recipe for you, but I’ve also created my first video for Living Lou! I’ve been meaning to create some videos for a long time (we’re talking at least two years here) but I never did. I think it was because I was nervous.

As you may know, I study and work in film but the idea of creating a video on my own was scary and overwhelming. Not only because I was afraid of making something that was subpar or just plain bad, but because in school (and in the film industry in general), you work with a team. There are experts for cinematography, picture editing, sound editing, food styling…you’ve seen the credits in movies so you know how many people are involved. And guess what, I’m not an expert in any of those areas. I could never be a cinematographer and I would lose my mind sitting in front of a computer screen editing picture or sound all day (or all night). But last week I realized how dumb I was being, letting this somewhat irrational fear hold me back. You see, I may not be Martin Scorcese or Wes Anderson but I do have the skills to put together a little something. So I did a little rearranging of my kitchen, chopped up some tomatoes, basil and garlic for a delicious summery snack and filmed a little video. Enjoy!

I had so much fun making this video and I’d love to make more. Let me know what you think of the video in the comments. I love hearing from you guys so you can also vote in the poll below. And as always, I’ve got the recipe here for easy homemade bruschetta, it’s perfect for these beautiful summer days!

Easy Homemade Bruschetta

Prep Time: 10 minutes

Cook Time: 4 minutes

Yield: Serves 4-6 as an appetizer

A basic recipe for homemade bruschetta! Perfect for a summery appetizer or light dinner.

Ingredients

  • 1 pint cherry tomatoes, quartered
  • 7-8 basil leaves, chiffonade
  • 5 tbsp olive oil, divided
  • 3 cloves garlic, divided
  • salt & pepper to taste
  • 1 fresh baguette, sliced

Instructions

  1. Turn on the broiler.
  2. Whisk together 3 tbsp of olive oil and 1 clove of crushed garlic.
  3. Brush olive oil and garlic mixture over bread.
  4. Toast bread under broiler for 2-4 minutes (keep watching so it doesn't burn).
  5. Mince the remaining 2 cloves of garlic and toss them together quartered cherry tomatoes and basil leaves,
  6. Drizzle with remaining 2 tbsp of olive oil and season with salt and pepper to taste.
  7. Spoon tomato mixture over bread.

Notes

Recipe by Louisa Clements. Can chop tomatoes smaller if needed!

http://www.livinglou.com/2014/07/easy-homemade-bruschetta-video.html

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Quinoa, Apricot, Jalapeno Mint Salad http://www.livinglou.com/2014/07/quinoa-apricot-jalapeno-mint-salad.html http://www.livinglou.com/2014/07/quinoa-apricot-jalapeno-mint-salad.html#comments Thu, 03 Jul 2014 10:00:36 +0000 http://www.livinglou.com/?p=5229 Ok, I know what you’re thinking – fresh apricots and quinoa? But hear me out. This quinoa salad is something special. I had it at a great Campbell’s event last week where we got to try seven delicious summer salads made with grains developed by Kelsey from the gorgeous food blog HappYolks. This was by [...]

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Quinoa, Apricot, Jalapeno and mint salad

Ok, I know what you’re thinking – fresh apricots and quinoa? But hear me out. This quinoa salad is something special. I had it at a great Campbell’s event last week where we got to try seven delicious summer salads made with grains developed by Kelsey from the gorgeous food blog HappYolks. This was by far my favourite and I just had to make it  and share it here because I am actually obsessed with this salad. The fresh apricots paired with the mint and then a tiny bit of spice from the jalapeno is such an amazingly fresh combination. I can’t think of another way to describe this salad other than a delightful fresh surprise.

quinoa apricot, mint jalapeno salad

Now, I do have a soft spot for apricots. My grandparents live in Greece and I’m so lucky to have grown up spending the summers visiting them on the island of Kefalonia. (Here, here, here & here if you’re interested in reading more about my time in Greece). For the longest time there was an old apricot tree in the garden right next to the patio, it was my favourite shady spot to sit and read during those quiet and warm island mornings. You could just pick an apricot right off the tree for breakfast! Our crisper drawers in the fridge would be absolutely overflowing with apricots. It seemed like whenever you would eat one apricot, three more would spring up in its place. Unfortunately, that beautiful old apricot tree had to be cut down some years ago, and to this day, I always feel like there is something missing when I’m in the garden. Boy do I miss all those fresh apricots. So in a way this salad reminds me of those wonderful summers and sweet, juicy apricots.

As you know, I only post recipes I develop on Living Lou so to get the recipe for Quinoa, Apricot, Jalapeno Mint Salad head on over to Cooking with Campbell’s.

Disclaimer: This is not a sponsored post. I was invited to an event by Campbell’s but the decision to write about my experience is completely my own. I just really love this recipe and wanted to share it with all of you. Thank you for your support!

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Homemade Strawberry Popsicles http://www.livinglou.com/2014/06/homemade-strawberry-popsicles.html http://www.livinglou.com/2014/06/homemade-strawberry-popsicles.html#comments Sun, 29 Jun 2014 09:00:40 +0000 http://www.livinglou.com/?p=5216 Over the past week, I feel like summer has really arrived. The weather has been pretty stinking hot for a while and I finished school a couple of months ago but it hasn’t really felt like summer. That might have to do with the fact that I live around about three schools so I would see [...]

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homemade strawberry popsicles

Over the past week, I feel like summer has really arrived. The weather has been pretty stinking hot for a while and I finished school a couple of months ago but it hasn’t really felt like summer. That might have to do with the fact that I live around about three schools so I would see all the kids going to and from school every day. Now that all kids are out of school, I feel like summer has officially kicked off. The pace is slower and the city is starting to empty with so many people heading up north on the weekends. I think Toronto, and Ontario in general, are pretty spectacular in the summer. Plus those local strawberries? I don’t think it gets much better than homemade strawberries popsicles.

I was at the grocery store earlier this week and found some gorgeous Ontario strawberries and before I ate all of them, I knew I had to make some homemade popsicles. It’s so crazy how different they taste at this time of year than they do when they are out of season. They literally taste like candy.

Local ontario strawberriesVia my Instagram.

With Canada Day just around the corner and the 4th of July hot on its heels, these bright red strawberry popsicles are the perfect patriotic dessert! I’ll be serving these up on Canada day – plus they are a great way to stay hydrated throughout the festivities.

Homemade Strawberry Popsicles

Yield: 12 small popsicles

A delicious summery treat to keep cool!

Ingredients

  • 1 quart strawberries
  • 2 tsp honey
  • 2 tsp lemon juice
  • 1/2 tsp balsamic vinegar

Instructions

  1. Blend all ingredients together in a blender.
  2. Pour into popsicle molds and freeze for a minimum of 2 hours.
  3. To remove popsicles, run mold under warm water for about 15-30 seconds or until popsicles have loosened.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/06/homemade-strawberry-popsicles.html

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Greek Turkey Burgers with Feta http://www.livinglou.com/2014/06/greek-turkey-burgers-feta.html http://www.livinglou.com/2014/06/greek-turkey-burgers-feta.html#comments Sun, 22 Jun 2014 09:00:24 +0000 http://www.livinglou.com/?p=5189 Last week was all about salads and this week, well, it isn’t. Mostly because I love a good burger as much as the next girl and I’ve realized that I’ve kind of deprived you guys of burger recipes over the past four years. I am so sorry about that. I hope this recipe for Greek turkey burgers [...]

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greek turkey burgers with feta
Last week was all about salads and this week, well, it isn’t. Mostly because I love a good burger as much as the next girl and I’ve realized that I’ve kind of deprived you guys of burger recipes over the past four years. I am so sorry about that. I hope this recipe for Greek turkey burgers with feta will make up for that absence. Plus you can always eat your salad on the side.

There are so many components to food blogging, but writing has always been something that I’ve loved (if I had a penny for every poem or short story that I’ve written…). Once I have an idea for a story, a poem or a blog post, I just go. When I started my blog, I never really thought much about the writing component, to me it was more about the food and the recipes but I’ve slowly realized that writing is one of the things that I love the most about this blogging thing. It’s such a great way to explore different ideas, search for answers and ask questions, both small and big. It’s also the most time consuming part of the process. I’ve found that as the years have gone on, crafting a blog post has started taking longer and longer because it’s almost like putting together a puzzle. The hardest part for me is deciding what topic I feel like writing about. Staring at that blank screen is intimidating. Sometimes I feel like there is just nothing going on up in that brain of mine and I end up sitting for hours, picking at my split ends trying to figure out where to start. I don’t know how those bloggers who blog every single day do it, I would run out of things to say! 

greek turkey burgers with feta

This recipe is just your classic burger recipe except I’ve taken the flavours of Greece (thyme, lemon and feta) and thrown them into a turkey burger. You’ll love how the patties are studded with feta, it’s absolutely divine. The ketchup in the patties is my little trick for keeping burgers moist and adding a wee bit of sweetness. Give these Greek turkey burgers with feta a try and let me know what you think.

Greek Turkey Burgers with Feta

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 8 servings

Enjoy the flavours of Greece in this healthy turkey burger!

Ingredients

  • 2 lbs ground turkey
  • 1/2 red onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 cup ketchup
  • zest of 1 lemon
  • 1 cup diced feta

Instructions

  1. Preheat grill to medium-high heat.
  2. In a large bowl, mix together all ingredients.
  3. Shape into 8 patties.
  4. Grill for 6-8 minutes per side or until fully cooked.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/06/greek-turkey-burgers-feta.html

 

 

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Coleslaw with Italian Dressing http://www.livinglou.com/2014/06/coleslaw-italian-dressing.html http://www.livinglou.com/2014/06/coleslaw-italian-dressing.html#comments Thu, 19 Jun 2014 09:00:22 +0000 http://www.livinglou.com/?p=5169 I often eat a bowl of this coleslaw with Italian dressing for dinner and lunch. It’s that good. I got the idea for this recipe last year at Christmas time, a guest of the TV show I was working at had this amazing Italian lunch catered for us and there was this sweet, tangy and [...]

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Colelsaw with Italian Dressing

I often eat a bowl of this coleslaw with Italian dressing for dinner and lunch. It’s that good. I got the idea for this recipe last year at Christmas time, a guest of the TV show I was working at had this amazing Italian lunch catered for us and there was this sweet, tangy and delicious coleslaw with a basil dressing, and I knew right away that I had to recreate it.

Switching gears for a moment, let’s chat. A couple of months ago I was talking with one of my friends about my favourite recurring topic of being confused in your 20s. She said that I was lucky because I have all of these lists of goals and things I want to do. I smiled, a little uncomfortable at this pseudo-compliment and slightly embarrassed by my ambition, but all I could think was “Maybe.”

Coleslaw with Italian Dressing

That conversation has really stuck with me, because I’m starting to realize that these slightly over-achieving tendencies I have might just be my “fatal flaw”, as they call it. I’ve always been the type to put a lot of pressure on myself to succeed (whatever that means) because I want to do better. Be better. For as long as I can remember (which granted, at 21 isn’t that long) I’ve always believed that no matter who you are or what you’re doing there is room for improvement and progress. I think this stems from being a competitive figure skater when I was a kid, no matter what you were doing, it could always be better. It’s the same now, I can always get higher grades, post more recipes, and take better photos, be a better friend, a better sister, and a better daughter. But the minute that something goes wrong, maybe there’s a fight or it’s something as minute as a month with slow traffic, I get frustrated and down on myself for not living up to my own expectations.  It’s so silly really, when you think (or write) about it.

I think the issue is that when we actually accomplish something we just check it off, like it’s no big deal, but when we don’t accomplish something, we wallow in it. I guess it comes down to regret maybe? How could we have done it better? If we could go back, what would we say? What would we change? Anyways, I’m sure that I haven’t figured out anything with this post but maybe I’m not alone in all of this – thank you for indulging my rambling.

Food for thought

Would love to hear your thoughts on all of this goal setting & ambition business in the comments! Are you an “achiever”? Do you relate to this in any way?

And as always, a recipe for you to make this weekend. Coleslaw with Italian dressing is a fun Italian twist on an American/Canadian classic.

Coleslaw with Italian Dressing

Yield: 4-6 servings

An Italian twist on an American classic!

Ingredients

  • 1 cabbage, shredded
  • 1/2 cup olive oil
  • 1/3 cup cider vinegar
  • 3 tbsp granulated sugar
  • 1 clove garlic, crushed
  • 1 tsp dried basil
  • 1/2 tsp salt
  • black pepper to taste

Instructions

  1. In a saucepan, bring olive oil, cider vinegar, sugar, garlic, basil, salt and pepper to a boil.
  2. Boil for 30 seconds and remove from heart.
  3. Allow dressing to cool before pouring over cabbage.
  4. Refrigerate and serve.

Notes

I find this recipe tastes better on the 2nd day! Recipe by Louisa Clements

http://www.livinglou.com/2014/06/coleslaw-italian-dressing.html

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Summer Quinoa Salad http://www.livinglou.com/2014/06/summer-quinoa-salad.html http://www.livinglou.com/2014/06/summer-quinoa-salad.html#comments Sun, 15 Jun 2014 10:00:29 +0000 http://www.livinglou.com/?p=5098 Let’s celebrate the best time of the year with a recipe for summer quinoa salad. What makes this a great recipe for summer? Well the fresh basil, fresh parsley and fresh tomatoes of course. OK, it’s not quite tomato season yet but still, tomatoes just scream summer to me. I love quinoa salad and this [...]

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Summer Quinoa Salad

Let’s celebrate the best time of the year with a recipe for summer quinoa salad. What makes this a great recipe for summer? Well the fresh basil, fresh parsley and fresh tomatoes of course. OK, it’s not quite tomato season yet but still, tomatoes just scream summer to me. I love quinoa salad and this recipe is super simple because it just uses a basic balsamic vinaigrette and veggies you probably already have in your fridge, nothing fancy.

I spent a huge part of Friday and Saturday doing some editorial planning for Living Lou. Coming up with new recipes and ideas is a really fun process but it’s also just that, a process that can be somewhat overwhelming. Sometimes I wish I had a whole team to bounce ideas off of, but alas, it’s just little old me. At the TV show I worked at until January, we would have these great editorial planning meetings. Everyone would throw out a bunch of ideas and we would discuss. I always found that when we put our heads together the ideas were that much better. Writing a blog and creating content is quite a solitary process, I’m lucky that my family is incredibly supportive and helpful (and are also my make-shift editorial and management team). So now, I’ve got some great content and recipes ready to start testing. Let me know if there are any specific recipes you’d like to see more of on here!

summer snapshots

Just few snapshots from my summer from my Iphone.

Food for thought

Friends, what kinds of recipes would you like to see on Living Lou?
& bloggers, tell me about your editorial planning!

And now, as promised, the recipe for summer quinoa salad.

Summer Quinoa Salad

Prep Time: 10 minutes

Yield: 4-6 servings

A light fresh salad perfect for summer.

Ingredients

  • 1 cup uncooked quinoa, cooked to package directions
  • 1/2 cucumber, diced
  • 1 tomato, diced
  • 1 red pepper, diced
  • 2 green onions, sliced
  • 1/4 cup chopped fresh parsley
  • 3 tbsp chopped fresh basil
  • 1/4 cup Balsamic dressing

Instructions

  1. Mix quinoa with tomato, red pepper, green onions, parsley and basil.
  2. Drizzle with dressing.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/06/summer-quinoa-salad.html

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Peri Peri & Walnut Mustard Salmon http://www.livinglou.com/2014/06/peri-peri-walnut-mustard-salmon.html http://www.livinglou.com/2014/06/peri-peri-walnut-mustard-salmon.html#comments Wed, 11 Jun 2014 10:00:38 +0000 http://www.livinglou.com/?p=5051 If you live in a city, you know there’s nothing better in the summer than escaping the city for the calm and quiet of cottage living. Last weekend, I headed up north with President’s Choice and seven other bloggers for the Loblaw Ultimate Summer Retreat. And when I say ultimate, I mean ultimate. There was [...]

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peri-peri and walnut mustard salmon

If you live in a city, you know there’s nothing better in the summer than escaping the city for the calm and quiet of cottage living. Last weekend, I headed up north with President’s Choice and seven other bloggers for the Loblaw Ultimate Summer Retreat. And when I say ultimate, I mean ultimate. There was cooking, campfires and cocktails, peppered with some yoga, great conversations and of course, some inspiring and delicious food.

PC cottage weekend foodFrom left to right: PC Black Label Wagyu beef burgers with salad, PC Blue Menu Pineapple Coconut Water Ice Pops, breakfast smoothie bar and the bloggers going in for some delicious lunch.

If you’re interested in exploring and cooking with different flavours or cuisines, President’s Choice will have the products for you. I’m partial to their Black Label line because I love to cook with their different sauces, vinegars and spice blends (I’ve used the walnut mustard and peri peri spice blend in this salmon recipe). I tried a whole bunch of PC products this weekend (two of my favourites are pictured above!), but most of my experience using their products comes from cooking with them in my own kitchen. I’ve been using the PC Black Label spice blends for years – here’s an old recipe from the archives for Japanese Spiced Salmon.

I was inspired to create a recipe for salmon because Loblaws was the first major grocery store to source all of the seafood sold in their stores from sustainable sources (read here for more info if you’re interested). You might not know this about me, but I am really passionate about the environment. I’ve taken a few classes in global environmental change throughout my university career and have a funny habit of turning many of my film and media projects into something to do with the environment. So sustainable seafood gets a huge gold star of approval from me.

Here’s the recipe for Peri Peri and Walnut Mustard Salmon – it’s a little spicy, and a little tangy and I think this would make the perfect dish for entertaining.

Peri Peri & Walnut Mustard Salmon

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 4 6 oz salmon fillets
  • 2 tbsp PC Black Label Walnut Mustard
  • 2 tbsp lemon juice
  • 1/2 tsp maple syrup
  • 1/4 tsp dried dill weed
  • 2 tsp PC Black Label peri peri spice blend

Instructions

  1. Preheat oven to 425 and grease a baking dish with olive oil.
  2. Whisk together walnut mustard, lemon juice and dill weed.
  3. Brush mustard mixture over salmon fillets.
  4. Sprinkle salmon with liberally peri-peri spice.
  5. Bake in the oven for 10-12 minutes or until fully cooked.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/06/peri-peri-walnut-mustard-salmon.html

Disclaimer: I was invited by President’s Choice to the PC Ultimate Summer Weekend. The decision to write about my experience is completely my own and all opinions are mine. Thank you for your support!

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Baked Sweet Potatoes on the BBQ http://www.livinglou.com/2014/06/baked-sweet-potatoes-barbecue.html http://www.livinglou.com/2014/06/baked-sweet-potatoes-barbecue.html#comments Thu, 05 Jun 2014 10:00:24 +0000 http://www.livinglou.com/?p=5036 One of my favourite things to make for a summer cookout are baked potatoes on the barbecue. I’ve been making them for years (I can’t believe that post is from all the way back in 2011!) but recently I’ve shifted to making more baked sweet potatoes on the barbecue. It’s so simple and you end up with [...]

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baked sweet potatoes on the barbecue

One of my favourite things to make for a summer cookout are baked potatoes on the barbecue. I’ve been making them for years (I can’t believe that post is from all the way back in 2011!) but recently I’ve shifted to making more baked sweet potatoes on the barbecue. It’s so simple and you end up with a perfectly cooked, nutrition packed side dish (sweet potatoes are packed with vitamins). It’s kind of amazing, if I do say so myself.

I’ve really been soaking up the warm, sunny days and enjoying a barbecue (or two) pretty much every weekend and I don’t see this pattern changing anytime soon. Whether it’s chicken skewers, burgers or grilled vegetables I love spending time outside grilling up a storm. Now, I’m definitely not what I would consider to be a grill-master. I overcook pork and burn chicken on a regular basis (what can I say, I’m a work in progress) but this recipe for baked sweet potatoes is foolproof. You literally cannot mess it up. If you’re going to be heading to a potluck over the summer and you’re a little nervous about what to bring, I highly recommend this recipe.

Lou and Sophie in the backyard

My dog Sophie and I outside over the weekend via Instagram.

 And don’t forget the toppings! I topped mine with some sour cream, chili powder, cumin and fresh chives from the garden. I think it would be delicious with a little smoke paprika too.

Baked Sweet Potatoes on the Barbecue

Baked sweet potatoes on the barbecue are the perfect, healthy side dish for your summer cookout!

Ingredients

  • Medium sweet potatoes
  • Tin foil
  • Toppings (sour cream, cheese, chili powder, cumin, black beans, chives, etc.)

Instructions

  1. Preheat grill over medium-low heat,
  2. Tightly wrap sweet potatoes in tin foil.
  3. Place sweet potatoes on grill, close lid and cook for 40 minutes. Check doneness (I just squeeze with barbecue tongs). Depending on the size of your sweet potatoes they may need another 20-30 minutes.
  4. Continue cooking until fully cooked.

Notes

By Louisa Clements

http://www.livinglou.com/2014/06/baked-sweet-potatoes-barbecue.html

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