Living Lou http://www.livinglou.com + cooking through my twenties Wed, 01 Oct 2014 13:01:21 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Homemade Bolognese Pasta Sauce http://www.livinglou.com/2014/10/homemade-bolognese-pasta-sauce.html http://www.livinglou.com/2014/10/homemade-bolognese-pasta-sauce.html#comments Wed, 01 Oct 2014 10:00:31 +0000 http://www.livinglou.com/?p=5499 If you’ve been reading for a little while, it will come as no surprise that I’m a student. And you know what that means; great tasting meals on a budget are an important part of my life. I’ve lived at home through my university career, but from what I’ve heard from my friends one of [...]

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homemade bolognese sauce

If you’ve been reading for a little while, it will come as no surprise that I’m a student. And you know what that means; great tasting meals on a budget are an important part of my life. I’ve lived at home through my university career, but from what I’ve heard from my friends one of the things they struggle with the most in terms of living on their own is cooking, and on a student budget no less. To prepare for this post, I conducted a very scientific survey (I asked around to my peers) what was the one meal they miss the most that their mom (or dad) makes at home. I got quite a variety of responses but the two big ones were spaghetti Bolognese and macaroni and cheese (pasta is the clear favourite in my circle).

I’ve always been a savvy grocery shopper, but I’m even more careful now that I’m constantly developing new recipes. With their commitment to low prices, my Dad has always done his grocery shopping at No Frills and we would often go together when I was a little girl.  As I’ve started doing my own grocery shopping, I’ve followed his frugal lead and it’s continued to be my go-to store. Now that PC Plus is available at No Frills, you can earn points and thus save money while grocery shopping. And remember that pasta dilemma I had earlier, the fact that my PC Plus had an offer that was “200 points for every $1 spent on fresh meat” meant that the Bolognese sauce was meant to be. Just with that once purchase I earned 3,000 points.

Shopping at No Frills

A very old photo from my Instagram (2012!) shopping at No Frills

If you’re not familiar with PC Plus, let me break it down for you, it’s a free rewards program offered at many Loblaw owned grocery stores such No Frills, Loblaws, Zehrs and many other stores across Canada (find a store close to you). You can download the app to your smartphone (or pickup a trusty card in-store), and start earning points based on personalized offers. Once you have a minimum of 20,000 points, you can redeem them on your grocery bill.

homemade bolognese sauce

As for the recipe, this is a budget friendly twist on your favourite Bolognese sauce. I left out the red wine and opted for beef broth as a liquid. The spices in this sauce are minimal so it gets its flavor from a long cooking process, which is perfect for a Sunday afternoon spent studying. I was able to finish writing an essay while this sauce was simmering away on the stove, and it makes a large batch for lunches and dinners throughout the week.

Homemade Bolognese Pasta Sauce

Prep Time: 10 minutes

Cook Time: 2 hours, 25 minutes

A budget-friendly take on Mom's classic bolognese sauce!

Ingredients

  • 2 tbsp olive oil
  • 3 lbs lean ground beef
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp ground fennel
  • 3 tbsp tomato paste
  • 1/2 cup crushed tomatoes
  • 1/2 cup milk
  • 2 cups beef broth
  • 1 tbsp white wine vinegar
  • sugar to taste
  • salt & pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add carrots, celery and onion. Cook until very soft, about 7-8 minutes.
  2. Add garlic, oregano and fennel. Cook for another 1-2 minutes.
  3. Add in ground beef, cook and crumble until fully cooked, about 15 minutes. This is a long process, but it helps build flavour.
  4. Stir in tomato paste, crushed tomatoes, milk, beef broth and white wine vinegar. Bring to a simmer and allow sauce to simmer, partially covered for 2 hours, stirring occasionally.
  5. Season with sugar, and salt and pepper to taste.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/10/homemade-bolognese-pasta-sauce.html

Disclosure: I was compensated to write this post. All experiences and opinions are 100% my own. Thank you for supporting Living Lou!

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The Messy Baker cookbook review http://www.livinglou.com/2014/09/messy-baker-double-stuff-uber-oreo-cookies.html http://www.livinglou.com/2014/09/messy-baker-double-stuff-uber-oreo-cookies.html#comments Mon, 29 Sep 2014 10:00:08 +0000 http://www.livinglou.com/?p=5475 When I say that I read a lot of cookbooks, I mean it. I collect cookbooks and love giving them as gifts because that means I get to spend a couple of hours browsing the cookbook section at my local bookstore. Let me just say that I’ve already bought another copy of Charmian Christie’s The Messy [...]

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Double-Stuff Über-Oreo Cookies

When I say that I read a lot of cookbooks, I mean it. I collect cookbooks and love giving them as gifts because that means I get to spend a couple of hours browsing the cookbook section at my local bookstore. Let me just say that I’ve already bought another copy of Charmian Christie’s The Messy Baker (author of the blog of the same name) that I plan on giving to someone for Christmas. It’s quickly become a go-to cookbook in my kitchen, and by that I mean I can’t stop eating (or making) these Double-Stuff Über-Oreo Cookies.

The Messy Baker book cover

The book is broken up into chapters in a unique and quirky way, instead of your typical sections we find the chapters titled “flaky”, “crumbly” and “smudgy” to name a few. While at first I didn’t find this to be incredibly intuitive, it has made thumbing through the book to be quite fun. You never know what you are going to find! There is also a great index at the back making it easy to find your favourite recipes. I was pleasantly surprised to see that this cookbook included both savoury and sweet items, everything from a roasted butternut squash and sage tart to deep dark cherry and chipotle brownies. I know, isn’t your mouth water just thinking about them? One of my favourite sections of the book has to be the “demystifying pastry” section because I am completely terrified of pastry, having had some epic fails over the years. With Charmian’s warm voice, I’m now feeling more confident and equipped to tackle her “No-fail pastry”.

Double-Stuff Über-Oreo Cookies

The book is packed with amazing sounding recipes that it was difficult to choose which one I wanted to make. Of course, I opted for a childhood favourite, Charmian’s Double-Stuff Über-Oreo Cookies. Which are completely delicious and better than I ever thought possible. Whip up a batch of these this week, you won’t regret it.

The Messy Baker cookbook review

Yield: Makes 36 to 50

This “Oreo” cookie is actually a classic pâte sablée pastry loaded with cocoa and acting as bookends for a decadent buttercream icing. I knew I nailed the recipe when a friend bit into one and giggled. She’s not a giggler. Like the famous cookie that inspired it, this ultrarich chocolate treat with its double-thick middle pulls apart easily. While these cookies aren’t a grab-a-handful after-school snack screaming for a glass of milk, they do gently request a second helping.

Ingredients

    COOKIES
  • 11/2 cups unsalted butter, at room temperature
  • 11/2 cups sifted confectioners’ sugar
  • 1/2 teaspoon fine sea salt
  • 2 egg yolks
  • 1 tablespoon pure vanilla extract
  • 11/2 cups all-purpose flour
  • 11/2 cups Dutch-processed cocoa powder
  • FILLING
  • 1 cup unsalted butter, at room temperature
  • 3 cups sifted confectioners’ sugar
  • Generous pinch of fine sea salt
  • 2 teaspoons pure vanilla extract

Instructions

  1. To make the cookies: Using an electric mixer or a stand mixer fitted with a paddle, beat the butter, confectioners’ sugar, and salt together until light and fluffy. Add the yolks and vanilla and beat until soft and light.
  2. Into a medium bowl, sift the flour and cocoa together. Using a large wooden spoon or the stand mixer on its lowest setting, blend the flour mixture into the butter mixture. When all of the flour mixture is incorporated, increase the speed to medium and beat to ensure the dough is well blended.
  3. Divide the dough in half and spoon onto plastic wrap. Form each half into a roll 10" long and approximately 2" wide. Make the rolls as round as you can. If you can’t make them uniformly round, make the rolls square. The aim is to be uniform, so pick the shape you can make best. Refrigerate for at least 2 hours or overnight. Alternatively, the raw dough can be frozen for a couple of months.
  4. When you’re ready to bake, preheat the oven to 325°F and line 2 baking sheets with parchment paper.
  5. Using a sharp, thin-bladed knife, slice the dough into scant 1?4"-thick rounds and place on the baking sheets about 1" apart. Bake for 15 to 18 minutes, or until the cookies are firm when touched in the middle. Cool on racks.
  6. To make the filling: While the cookies are baking, prepare the filling. Using an electric mixer or a stand mixer fitted with a whisk, beat the butter until smooth. Add the confectioners’ sugar, salt, and vanilla and beat on low speed to incorporate the sugar. When the sugar is fully absorbed, increase the speed and beat until the filling is very light. Keep beating. A bit more. This takes up to 5 minutes. You want the filling to be almost white.
  7. To assemble, place 1 tablespoon of filling on the bottom of a cooled cookie, place a second cookie on top (bottom against the filling), and gently press. Repeat with the remaining cookies and filling.

Notes

Note: The cookies can be stored in an airtight container. Leftover filling can be frozen for the next time.

Variations: Feel free to play with the filling. Make it orange, coffee, mint, or any other chocolate-friendly flavour you like.

TIP: If you don’t have Dutch-processed cocoa powder, use regular and add 1/2 teaspoon baking soda.

http://www.livinglou.com/2014/09/messy-baker-double-stuff-uber-oreo-cookies.html

A bunch of us bloggers have gotten together for a #MessyBakerMonday, where we’re all sharing recipes from The Messy Baker – check them out:

Jenny – Whiskey-Kissed Pecan Pie with Boozy Brown Sugar Whipped Cream (giveaway)

Robyn – Blueberry Lime Cornmeal Muffins

Brittany – Lemon Macaroon Meringues

Rhonda – Ginger Vanilla Scones

Heather – Piglet Muffins

Jan – Chili Cheese Twists

Libby – Basil Cheddar Scones & Cherry Chipotle Brownies

Mardi – Profiteroles (giveaway)

Meg – Rhubarb and Raspberry Galette

Jennifer – Stuffed Tomato Foccacia

Stephanie – Smoked Paprika Corn Fritters

Christina – Savoury Pecan Cheddar Bites

Valerie – Welsh Griddle Cakes

Disclaimer: I was sent a copy of The Messy Baker by HarperCollins to review, all opinions are my own. This post contains affiliate links, thank you for supporting Living Lou.

Recipe from The Messy Baker by Charmian Christie ©2014. Published by HarperCollins Canada. All rights reserved.

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Gluten Free Apple Crisp http://www.livinglou.com/2014/09/gluten-free-apple-crisp.html http://www.livinglou.com/2014/09/gluten-free-apple-crisp.html#comments Thu, 25 Sep 2014 10:00:13 +0000 http://www.livinglou.com/?p=5454 To say it’s been a packed September would be an understatement. But that’s the way September seems to go, does it not? Actually, I think in general, September to December is just pure madness. Both in this food blogging world and in the real world. Which actually does exist outside of this place, believe it [...]

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gluten free apple crisp

To say it’s been a packed September would be an understatement. But that’s the way September seems to go, does it not? Actually, I think in general, September to December is just pure madness. Both in this food blogging world and in the real world. Which actually does exist outside of this place, believe it or not! So, it’s officially fall, the trees are changing colours and I’ve got this recipe for gluten free apple crisp which is pretty much perfect for fall. But that’s it, I’m not going to do the usual thing and talk about how fall is my favourite season (even though fall has the best desserts). Because honestly, I feel like it’s 85% of people’s favourite season. And I also have a raging case of writer’s block.

gluten free apple crisp

So why don’t we talk some other favourites that don’t include fall or apples or pumpkin. Good idea? At the moment:

This song. Have had it on repeat since his show a couple of weeks ago.

This post. “After I never saw him again…until I did”. One of my favourite reads of the week (and I read a lot of blogs and articles)

This Instagram feed. Serious wanderlust over here.

This recipe. Sunday dinner anyone? (and this one from the archives) Apples for breakfast anyone?

This book.  My favourite read of the summer.

And this book too. This one had me really thinking. (And still thinking even though I finished it back in July).

And now for the recipe, for gluten-free apple crisp. It’s a family favourite of ours, we usually make it for our Sunday dinner and for Thanksgiving. If you’re looking for a fall-inspired gluten-free dessert for a potluck or an evening of entertaining, this will be a crowd-pleasing favourite.

Gluten Free Apple Crisp

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

  • 5 cups of peeled, sliced apples
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • Topping:
  • 1 cup ground almonds
  • 2/3 cup brown sugar
  • 2/3 cup rice flour
  • 1/2 cup melted butter

Instructions

  1. Preheat oven to 350.
  2. Mix apples, sugar and cinnamon in a microwave safe bowl. Cook apple mixture in the microwave for 5 minutes.
  3. Meanwhile, mix topping together in a bowl.
  4. Dump apple mixture into an 8x8 square baking dish. Crumble topping over top.
  5. Bake for 30 minutes.

Notes

Recipe by Louisa Clements

http://www.livinglou.com/2014/09/gluten-free-apple-crisp.html

 

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Dinner in 30 Minutes or Less http://www.livinglou.com/2014/09/dinner-30-minutes-less.html http://www.livinglou.com/2014/09/dinner-30-minutes-less.html#comments Sun, 21 Sep 2014 10:00:38 +0000 http://www.livinglou.com/?p=5433 Canadian Living’s new cookbook Canadian Living: Dinner in 30 Minutes or Less could not have arrived at my doorstep at a better time. Recently I’ve found that I am strapped for time pretty much 90% of the time. But isn’t everyone these days? Dinner is often the last thought on my mind until suddenly it’s 7pm and [...]

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Canadian Living Dinner in 30 Minutes or Less book cover

Canadian Living’s new cookbook Canadian Living: Dinner in 30 Minutes or Less could not have arrived at my doorstep at a better time. Recently I’ve found that I am strapped for time pretty much 90% of the time. But isn’t everyone these days? Dinner is often the last thought on my mind until suddenly it’s 7pm and I’m starving. And there is no food in the house. Have you been there? It’s not much fun, is it. Well guess what, this cookbook will make those pre-dinner meltdowns non-existent.

I love putting a cookbook to the test before I review it, so I actually timed myself while making three of the recipes from this book. And they all took less than 30 minutes! Which gets an A+ in my mind. My food philosophy is pretty similar to that from this cookbook, flavourful recipes with minimal ingredients. This book has everything from vegetarian dishes to a quick stir-fry, or like this Mexican tortilla soup recipe I’m sharing here. No matter what you’re looking for, you’ll find the perfect weeknight dinner in here. Plus all the recipes come with the Canadian Living Tested-Till-Perfect guarantee! The chapters are divided by time, either 15, 20, 25 or 30 minutes, depending on how long it takes to make the recipes. This is very intuitive and makes browsing through the book so simple.

mexican tortilla soup

I’m really in love with this book and it’s wonderful recipes, it’s my new go-to cookbook and I’ve found that it’s helping me get back into my dinner groove. It’s great for a newbie cook or an experienced cook who is in need of a little dinner time inspiration. Not only is it packed with recipes, but there are gorgeous photographs and awesome quick-cooking tips. One of the recipes I’ve been making the past couple of weeks is this Mexican tortilla soup and I think you should add it to your meal plan for this week.

mexican  tortilla soup recipe

 

Disclaimer: Simon & Schuster provided me with a copy of Canadian Living: Dinner in 30 Minutes or Less for review purposes. All opinions expressed are my own. This post contains affiliate links, thank you for supporting Living Lou!

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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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