SPAGHETTI AGLIO E OLIO - A SIMPLE ITALIAN CLASSIC

Leave it to the Italians to create an incredibly flavourful pasta dish using only a few inexpensive ingredients! This absolute classic is one of my all-time favs and takes less than 10 minutes to whip up. In my household, we like to serve it alongside meat dishes like my mom’s coveted rack of lamb recipe or occasionally by itself with a few added shrimp on top! If you are looking for a quick, student-friendly pasta dish to whip up or something to add to a protein as a side, you can’t go wrong with a simple yet flavorful dish like this one!

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INGREDIENTS:

Serves 4 People

2 TBSP of Olive Oil
4 Cloves of Garlic - Minced
1 Pack of Spaghetti - cooked al dente
Italian Parsley - Roughly Chopped
Parmesan Cheese - Grated
Salt and Pepper

You can also add chilli flakes to make it a little spicy or a few shrimp!

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DIRECTIONS:

Bring water to a boil on the stove, salt, and cook your pasta.

When pasta is almost ready, heat up your olive oil on medium heat in a large skillet. When hot, add in your garlic and cook for 2-3 minutes. If you like a little spice, feel free to add in some chili peppers too.

Once garlic is fragrant, add in your cooked pasta, sprinkle on some grated parmesan, and some roughly chopped parsley.

Salt and pepper to taste and serve with more parmesan on the side.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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GRILLED CORN SALAD WITH SPICY SRIRACHA-LIME DRESSING

Always down to try a delicious new salad, my boyfriend’s mom recently whipped up this spicy, sweet corn salad and I just couldn’t get enough. Not only is it the perfect season for grilled corn but the sriracha lime dressing and jalapenos add a kick of spice while the avocado and lime help cool your mouth down. Its the perfect side dish to add to your next BBQ or Mexican night and goes perfectly with any chicken or meat dish you’re planning to serve! Enjoy!

INGREDIENTS:

Serves 6 People

6 Pieces of Sweet Corn - husked
2 TBSP of Unsalted Butter - melted
Salt and Pepper
3 Ripe Avocados - chopped into pieces
1 Jalapeno Pepper - chopped

- Dressing -
6 TBSP of Lime Juice
4 TBSP of Honey
3 TSP of Sriracha
2 TSP of Garlic Powder

DIRECTIONS:

Brush the corn in the unsalted butter and sprinkle with salt and pepper before grilling on the bbq. Turn the corn occasionally to allow it to cook evenly. Remove corn once it is tender and slightly charred. Set aside to cool.

Combine all your ingredients for the dressing in a bowl and whisk until well incorporated.

Once the corn has cooled, cut kernels off the cobs and place in a large bowl. Add in your chopped avocado and jalapenos before drizzling the dressing over the entire mixture and tossing so everything is well coated. Season with salt and pepper to taste before giving it one last toss.

Cover with plastic wrap and store in the fridge until you are ready to eat.

Enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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ELOTE - MEXICAN STREET CORN

Elote or Mexican street corn is one of my favorite appetizers!! Whenever I go out for tacos I always have to order the Mexican street corn otherwise the dining experience isn't complete! The thing you might not realize is that it is so simple to make and you can do it so easily right at home. I made mine on the bbq this past week which I think was even better than boiling it because when you boil it you dilute the sugars in the kernels whereas if you bbq it, they get sealed in and the corn tastes extra sweet! Give it a go, you’ll be surprised just how delicious and easy it is to make.

INGREDIENTS:

Sweet Corn - Two per person is my usual estimate
Butchers Twine
2 TBSP of Vegetable Oil
Cream Fresh
Chipotle Chilli Seasoning Spice
Feta Cheese, Cotija Cheese or Queso Fresco
Lime Wedges - optional

DIRECTIONS:

Peel back the husk of corn and tie back with a piece of butchers twine

Coat corn in a light layer of oil and place on the bbq, turning frequently so that it becomes only slightly charred

When the corn is ready, drizzle with creme fresh, sprinkle with chipotle seasoning and garnish with cheese.

Serve warm with a slice of lime.

Enjoy!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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ASPARAGUS STIR FRY WITH A TOUCH OF CITRUS

My family and I were craving some Asian inspired cuisine the other evening while at the cottage and we decided to try our hand at making a couple of dishes including this asparagus stir fry. The addition of orange zest and juice gave it a slight citrus note which complimented the salty soy perfectly. The dish also paired with that night’s main, a Spicy Coconut Chicken Thighs unbelievable and they both complimented each dishes unique flavors. If you are looking for a fun vegetable dish to serve with your next Asian inspired meal, you got to try this one!

Enjoy!

INGREDIENTS:

- Serves 4 people

1 TBSP of Vegetable Oil
2 Garlic Cloves - thinly sliced
1/2 TSP of Chilli Flakes (you can adjust this to your taste)
1 LBS of Asparagus - Chopped on the diagonal about 1/4” thick
Kosher Salt
1 TBSP of Soy Sauce
1 TBSP of Unsalted Butter
1 Orange - Zest about a TSP and juice for a TBSP of liquid
1 TSP of White Sesame Seeds toasted in a small skillet

- Optional Toppings -

Fresh Cilantro

DIRECTIONS:

In a large skillet add in vegetable oil and allow to heat up. Once hot, add in chili flakes and garlic stirring constantly until the garlic becomes golden.

When ready, add in Asparagus and sprinkle with salt as desired. Toss occasionally. You want the Asparagus to brown around the edges.

Next add in soy sauce, unsalted butter, and a TBSP of water and continue to toss constantly until asparagus is crispy and soft on the inside.

Remove from heat and add in orange zest and juice and toss once more.

Transfer asparagus to a serving plate, sprinkle with toasted sesame seeds and serve. Garnish with cilantro if desired.

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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Asparagus Stir Fry.jpg

KETO SAFFRON CHICKEN VEGETABLE SOUP

So being Persian I grew up having some amazing home cooked middle eastern meals. I would have to fight my brother and sister over the tahdig (the toasted crunchy bites at the bottom of the rice that would be caramelized together by the butter and saffron) because in our household it was a prize possession. Anything with saffron usually gets my seal of approval, which is why the other day when it was -15 in Toronto and I was craving soup I decided to make a KETO friendly chicken veg soup recipe with a Persian twist. The results - heavenly! This soup is so jammed packed with flavor and immune boosting nutrients you feel like you're getting a hug from the inside out. ENJOY!

INGREDIENTS:

1/2 Cup of Salted Butter
A Pinch of Saffron (ground)
2 S/M Sweet Onions (chopped finely)
5 Carrots (peeled and chopped)
3 Celery Stocks (chopped)
2L of Chicken Stock
1 Rotisserie Chicken (remove skin and shred chicken meat)
2-3 Cups of Fresh Spinach
Fresh Pepper to taste

DIRECTIONS:

Melt butter in a large soup pot on medium heat. Add in the freshly ground saffron and l let it turn the butter a golden color.

When the butter is hot, throw in your finely chopped onion and coat that in the saffron and butter. Let this cook down until the onions become translucent and soft - about 5 minutes.

When ready add in your chopped carrots and celery, tossing everything so it is all coated in saffron butter. Cover and let the excess water escape from the celery and carrots. Stir every 3-4 minutes so nothing burns and the butter is well distributed among all the vegetables.

Once  the vegetables have soften you can add in you chicken stock, stir and let come to a low simmer.

Next add in your shredded chicken and fresh spinach. Make sure to stir and submerge the spinach into the soup. Cover and let the soup continue to simmer on low heat for about 3-4 minutes to get that spinach soft and then keep stiring until it is submerged into the soup completely.

Add pepper to taste (you shouldn't need salt but if you want more you can add it now).

That's it! Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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