Weekend Herb Garden.

Our condo came complete with a built in planter that went unused last summer. Actually we've been debating whether to keep it or have it removed, which would give us a few more square feet in balcony space.

Any extra space in a condo is a good thing, but removing it at this time just seemed a little too much. Instead, I thought I'd try my hand at a bit of gardening.

I do not have a green thumb but I/we are foodies and love to cook so it made sense to plant an herb garden.

I  imagine even I can handle an herb garden. Just plant, keep watered, and snip as needed. The sun does most of the work.

Lavender, sage, thyme, rosemary, curly parsley, Italian parsley, dill, chives, tarragon, mint, and coriander. These should make for some tasty meals this summer.

Salad Daze.

It's been awhile since I posted a favorite recipe so I thought I'd share 2 salads that I made recently. It's been hot and I love to eat salads for lunch and dinner when the temperature soars.

Curried Quinoa Salad with Zuccini, dried cranberries and Pumpkin Seeds.

1 C cooked Quinoa (follow package directions)

2 small zucchini, halved and cut into slices

1/2 small yellow onion, diced fine

1 clove garlic, minced

1 tbsp. curry powder

1 tbsp. extra virgin olive oil, for frying

1-2 tbsp. water

salt and pepper, to taste

2 tbsp. dried cranberries

2 tbsp. pumpkin seeds

Heat oil in pan and add diced onion. Saute until tender, Add curry powder and saute for another minute. Add garlic to heat through and then add water. This will make a curry paste. Add sliced zucchini and fry for a minute or so until tender crisp. Then add quinoa and cranberries, stirring until mixed through. Transfer to serving dish, salt and pepper to taste and top with pumpkin seeds. This can be eaten hot or can be put in the fridge overnight and enjoyed cold.

YUM

Market Salad with Bocconcini Cheese and Balsamic Dressing.

This salad is best when made with ingredients you've picked up fresh from the farmers market. Use what you like. Toss all ingredients together with dressing.

Romaine lettuce, torn

English cucumber, sliced thin

radishes, sliced thin

Roma tomatoes, quartered

green onions, sliced thin

fresh parsley leaves, torn

fresh basil leaves, torn

cocktail sized bocconcini cheese

salt and pepper to taste

Balsamic Dressing

1 tbsp. good balsamic vinegar

2 tbsp extra virgin olive oil

I'm always throwing together ingredients and playing in the kitchen to come up with tasty creations. You may remember my big salad recipe here, or my veggie chili recipe. If you're a foodie, or just love to create and cook please feel free to direct me to your blog, or share one of your favorite recipes in the comments.

Cheers!

Another Tasty Tuesday

My easy veggie chili simmering in the pot.

All dressed with grated natcho cheese, sour cream, and green onions.

Have I mentioned that we are all "foodies" here. The Food Network is just about always on and we all like to get in the kitchen and whip up some wonderful creations. Today I threw together a pot of my veggie chili before I got into the studio to begin work. When my husband makes his famous chili it's an all day affair and we have plenty for freezing. Last time he did this we had 12 litres of chilli. Yum!!! However, I like to cook Rachael Ray style which is fast and easy. I threw this light vegetarian chilli together in about 20 minutes with ingredients I just happened to have available. Next time I make it, I'll probably have different ingredients in the house and it will be a whole new taste. I usually add firm tofu but as I was out, I added fresh edemame. I like to be adventurous and throw different ingredients together and come up with very stress free recipes. Do you like to cook? If you have any easy recipes that you'd like to share please feel free to comment here.

1 large vidalia onion, chopped
3-4 garlic cloves, chopped
2 medium carrots, chopped into small bite sizes pieces
2 small zucchini, chopped the same as carrots
1 package fresh/frozen edemame, shelled
1 28 oz. can San Marzano tomatoes
1 19oz. can black beans
2 chilis in adobo sauce (less for less heat)
2tbls. chili powder
1/2-1 tsp cumin
black pepper to taste
1 big squeeze of ketchup

On medium heat in a large pot, fry the onions for a few minutes just to soften. Add all the other ingredients and bring to boil. Reduce heat and simmer for about 20 minutes. Garnished as desired and enjoy.

A Yummy Start to the Week.

Good Monday morning. Did you have a fabulous weekend?? I hope my many U.S. friends enjoyed their 4th of July celebrations. Now it's a new week with new possibilities. Contrary to that popular 80's hit, I DO like Mondays and here's what I started my day with today. It's been a while since I shared a recipe with you here and here so today I'm sharing my favorite smoothie recipe that I created. Yes, we are a household of foodies here! Try one of these heavenly banana smoothies when you want a light breakfast or snack. It's yummy!!! Oh, and sorry about the somewhat blurry photo, by the time time I looked at the photos my smoothie was done. Cheers.

Heavenly Banana Smoothie

I frozen banana
1 to 11/2 cups soya milk
1 tbls. ground flaxseeds
1/4 tsp. cinnamon

Whiz all ingredients in a blender and enjoy.

Inspired by Rachael

Today's post is totally out of the norm for me but I felt like shaking things up a bit. It's freezing cold here today. This morning when we woke up it was -13C with the windchill. That's 8 F for my U.S. friends. We don't have any snow yet as we are not in the snow belt but it's on it's way. On days like this I get very "50's housewife-ish" and feel the need to do some home cooking and baking. Nothing fancy or stressful, just laid back and throwing things together like Rachael Ray. One of the perks of having a home studio is multi-tasking, and besides having the oven on warms up our little apartment very nicely.

I'm a foodie!! I'm married to a foodie and our son's a foodie too. Although he's been mostly into the eating part lately, he does make a mean bananas flambe. So today in between layers of gesso and gel medium, and waiting for my paint to dry, I've been in the kitchen whipping up a big pot of Spicey Tortellini Tomato Soup. It's very yummy and warms your soul on a cold day. I've included my easy recipe for all you other foodies out there.

1 large onion, chopped
3-4 large cloves of garlic, chopped
1 tblsp. extra virgin olive oil
1 796ml/28oz can of whole plum tomatoes
1 900ml container of chicken broth
1 700gr package frozen tortellini
salt and pepper to taste
1 large bayleaf
1 tsp dried oregano
1tsp dried basil
1 tsp red pepper flakes

In a large soup pot, heat onions on medium heat in olive oil until transparent, about 5 minutes. Stir in garlic. Add tomatoes and broth. Bring to boil. Add salt and pepper and spices. Turn heat down to medium and simmer for 10 minutes. Bring soup back up to boiling and add frozen tortellini. Cook for 10 more minutes. This is extra yummy with shaved parmesean or asiago cheese on top. Enjoy.

Now back to some art!!