quick recipes » Living Lou

Easy Spaghetti Sauce

I’m constantly in the kitchen; creating new recipes, photographing new recipes and eating new recipes – this Easy Spaghetti Sauce is a result of one of those sessions. But sometimes, when it comes to writing about the recipes, I can’t think of anything to say.

I could tell you that this spaghetti sauce doesn’t have any onion in it.

Or how when one of my profs asked how The Beatles suddenly got so much fame, I was ready to rattle off about their years in Hamburg.

I could tell you that I tore a muscle in my back and started going to massage therapy. And that I’ve come to the conclusion that massage therapy will always have a place in my heart.

Or that I have that can’t-eat, can’t-sleep, reach-for-the-stars, over-the-fence, World Series kind of stuff love for my dog. (A little It Takes Two reference for my 90s guys and gals.)

Or how scary/exciting/amazing/nice/panic inducing it is that people I know in the “real world”, people I went to high school with, people I work with, people I go to school with now, actually read my blog.

Or how sometimes I think about how I could live off of chicken wings and spaghetti.

If you’re like me, and love a good spaghetti dinner this easy recipe is for you. There is hardly any chopping involved (just a couple of cloves of garlic). There aren’t 25 ingredients. It will be ready in less than 20 minutes.

Easy Spaghetti Sauce (serves 4-6)
Recipe by Lou

Ingredients

1 tbsp olive oil
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried basil
2 1/2 cups crushed tomatoes
1/2 tsp sugar
1/2 tsp balsamic vinegar
1 tbsp butter
salt and pepper, to taste

Directions

In a pan, heat olive oil over medium heat. Add garlic, and cook until fragrant, about 1-2 minutes.

Next, add the herbs. Stirring and cooking for another minute. Add the crushed tomatoes and sugar. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

Lastly, stir in the balsamic vinegar and butter. Season with salt and pepper to taste.

Spaghetti Sauce doesn’t get much easier than that. The flavours are rich and the balsamic vinegar gives it a little je-ne-sais-quois!

Shrimp with Spicy Garlic Sauce

Sometimes, I just don’t feel like cooking. I would rather lay on the couch watching a double feature of so-bad-they’re-good Christmas movies and eating popcorn with too much butter. This happens more often than I’d like to admit, but that’s real life, friends. I have definitely fallen off the healthy eating wagon, especially when it comes to snacks, it’s nachos all the time. And donuts. And cookies. But that’s what January is for, right?

This is a simple and healthy dinner – one of those that you don’t have to put much thought or effort into. Shrimp with Spicy Garlic Sauce makes healthy eating easy and fast. Sometimes I’ll eat these shrimp on their own, but if I want a more substantial dish, I’ll eat it over a bowl of rice. The shrimp are pretty spicy, but if you aren’t really a fan of spice, use less sriracha.

Shrimp with Spicy Garlic Sauce (serves 4)
Recipe by Lou

Ingredients
4 tbsp olive oil
4 garlic cloves, crushed
2 lbs frozen cooked shrimp with tails, thawed (can also use raw shrimp)*
4 tbsp soya sauce
3 tbsp sriracha sauce  (hot chili sauce)
2 tsp balsamic vinegar
1/2 tsp black pepper
1 tsp ground ginger
1/2 tsp cumin
2 tsp sesame oil
2 tsp honey
2 green onions, sliced  (for garnish)

Directions

In a bowl, whisk together soya sauce, sriracha, vinegar, spices, sesame oil and honey.

In a large pan, heat oil over medium-high heat. Add garlic, cooking until fragrant about 30 seconds to 1 minute. Add the sauce.

*If using raw shrimp, cook with garlic and sauce about 2 minutes per side or until pink.

Bring sauce to a boil and continue cooking until thickened, to your desired consistency. I found it took about 3-5 minutes. Stir continuously to avoid burning. Toss in the thawed shrimp, stir to coat in sauce and warm up.

Serve over a bowl of rice and garnish with green onions.

I hope you try this recipe, it’s one of my go-to recipes of the moment.

- Lou

Oven Fries

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

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

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

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

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

Oven Fries (serves 2-4)
Recipe by Lou

Ingredients

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

Directions

Preheat oven to 400 degrees.

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

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

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

- Lou

Shredded Chicken Tacos

I’m about to make a bold statement here – these shredded chicken tacos are probably the one meal I’m most excited to share with you all. Seriously. Beef tacos and fish tacos have got nothing on these. I cannot tell you exactly what makes them so darn good, but the spices, the tomato sauce and the chicken create the perfect harmony. These tacos are juicy, spicy, and flavorful. They are seriously the best tacos I have ever had in my 18 years. They are so good I’m posting two pictures. Take it in.

Ever since I was little, tacos have been one of my favourite foods. My mom used to buy the seasoning pouches which made making tacos a quick dinner that she could whip up before taking my sister and I to skating or soccer practice. They may not be the best snack before a sporting event, but to this day, I still like to eat tacos before soccer practice. Shh, don’t tell.

The thing about these tacos is that if you have your chicken ready, they are just as easy as the old pouch taco seasoning. As long as you have already poached your chicken, assembling these does not take more than 15 minutes. And guess what? These tacos aren’t bad for ya! Listen up folks, I don’t think tacos get much better than this.

Shredded Chicken Tacos (makes enough for 12-15 tacos)
Recipe by Lou

Ingredients

1 tbsp olive oil
1 small onion, chopped or grated
2 garlic cloves, finely diced
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp sweet paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp oregano
1/8 tsp cayenne pepper
3 cups shredded chicken
1/2 cup crushed tomato
1/4 cup chicken broth

Directions

In skillet over medium heat, heat olive oil. Add onion and saute until translucent, about 5-7 minutes. Add garlic and continue cooking for another minute.

Add chili powder, cumin, sweet paprika, garlic powder, onion powder, salt, oregano and cayenne pepper. Cook for another minute or until fragrant.

Turn down heat to low and add the chicken. Stir so that the chicken is covered in spices. It may take a few times to get chicken fully coated.

Add crushed tomato and chicken broth. Cook for a minute or until only a little liquid remains.

Can be frozen for up to 1 month.

Enjoy these shredded chicken tacos. Serve with your favourite toppings, I like to put lettuce, cheese, sour cream and salsa on mine.

- Lou

Banana Steel Cut Oats

Today I’m sharing the recipe for banana steel cut oats, the breakfast I was dying to have Friday morning.

Two days ago was my senior prom. You know the time when you get all glammed up with a pretty dress and shoes, you get your hair and makeup done and feel like a princess? The day when you exchange boutonnieres and corsages, except you end up asking a random lady to put the boutonniere on your date because you don’t know how. The day when the food at the prom is far from stellar, but you force it down anyways because you haven’t eaten all day and you know that it’s going to be a long night. When they play tons of songs but the only one that stands out the most is American Pie by Don McLean. The night that never seems to end, and you end up sleeping for 20 minutes in a tent on the field of your school, after spontaneously going hot tubbing at 4am. It’s the night that everyone wants to remember for the rest of their lives, but it can end up being a pretty foggy memory. It’s the night when it finally hits you that you’re done – high school is over. Time to grow up. (ha!)

Then there’s the morning after. You’re drenched in rain and shivering after spending all night outside, a little tired, and very groggy. You’re freezing and all you can think about for breakfast are steel cut oats. Banana steel cut oats to be exact.

Banana Steel Cut Oats (serves 2)
Recipe by Lou

Ingredients

1/2 cup steel cut oats
2 1/2 cups water
1 sliced frozen banana
1/4 cup greek yogurt
2 tbsp flax seed meal
1/4 tsp cinnamon
maple syrup or brown sugar (optional)

Directions

Bring water to a boil and add oats. Cook for 20-25 minutes.

With 10 minutes remaining, add in banana and stir. Allowing banana to warm up and begin to melt.

When cooking is done, stir in Greek yogurt, flax seed meal and cinnamon. If you want your oats to be sweetened sprinkle with brown sugar or maple syrup.

This is my go-to breakfast, it’s so easy, healthy, and a good way to start your day.

- Lou