For June’s Secret Recipe Club, I was paired with Kim of Feed Me, Seymour. Kim claims she’s a reformed kitchen failure, which I find hard to believe given her wonderful array of recipes and how she now works as a food editor for a regional publication! She’s an awesome example of how anyone can learn to cook and be proficient in the kitchen!
For once, it wasn’t difficult for me to choose what I wanted to make. It’s been pretty hectic in my world lately, so I knew I wanted something simple. When I saw Kim’s grilled caramelized pineapple, I knew I had a winner!
Mine didn’t actually caramelize given that I didn’t use butter or brown sugar, but they were still delicious nonetheless! If you can have butter and brown sugar, I definitely recommend doing it that way!
Grilled Caramelized Pinapple
1 pineapple, sliced into rings
2 tbsp. butter (I used coconut oil)
4 tbsp. brown sugar (I used a mixture of coconut sugar and maple syrup)
- Preheat grill to 400F. Brush oil onto grill to ensure it’s non-stick.
- While grill is preheating, mix together fat & sugar.
- Place pineapple on the grill & brush both sides with butter mixture.
- Cook for approximately 5 minutes (or 10 on the upper grill) until pineapple starts to brown and sugar caramelizes.
- Flip pineapple and brush other side with glaze. Cook for 5 (or 10) minutes until fruit browns and caramelizes.
Please check out the rest of group D’s recipes below!
This is a dish that I enjoy making and eating frequently as it’s easy, healthy and makes great leftovers! (Anyone cooking for one knows how awesome leftovers are!) I especially love making this meal in the summer on my BBQ. Unfortunately, my BBQ ran out of gas mid roast, so I ended up frying the sausages in a pan and roasting the veggies in the oven. How’s that for year round versatility?
There are a lot of veggies on this – perfect for veggie lovers like myself – but feel free to use whatever combination you want! I recommend using the tomatoes and the zucchini as they provide most of the moisture for the pasta. I usually end up making the tomatoes and zucchini in one pan and the rest of the veggies on another since there are so many. If you like spice, feel free to roast a chopped spicy pepper along with the veggies.
Gluten, Dairy and Egg Free Roasted Vegetable and Sausage Pasta
12 oz Pasta
6 Large Sausages (Or 12 if smaller)
1 lb grape, cherry or other small tomatoes
2 small zucchinis, halved and sliced
1 lb mushrooms, washed and quartered
1 onion, chopped
1 pepper, diced
1 bunch of asparagus, ends broken off and cut into pieces
1 head of broccoli, cut into florets
Any other seasonings you desire
- Preheat BBQ or oven to 450F. Coat a non-stick pan with olive oil.
- Toss veggies in a few tbsps of olive oil until coated. Spread out on pan and sprinkle with salt, pepper and garlic powder.
- Roast veggies for ~30 minutes until the veggies are soft, the tomatoes have burst and there is liquid in the pan.
- Meanwhile, cook the pasta and grill or fry the sausages, pronking them with a fork or knife to let the fat out.
- Once the sausages are cooked, paper towel the grease off and slice.
- You can either assemble the meal in your bowl/on your plate or put everything in the pasta pot and stir until the pasta is coated in the tomato juices. You can add a bit of oil if the pasta is too dry for your liking. Salt and pepper to taste.
What’s one of your favourite go to meals?
For May’s Secret Recipe Club, I was paired with Christie of A Kitchen Hoor’s Adventures. She likes to cook healthy and low fat – and has lost ~100 lbs, which is quite the accomplishment! Christie is definitely an example of how healthy recipes don’t have to be bland or boring!
Christie has tons (and I mean tons – I’m so impressed with how regularly she posts!) of delicious looking recipes like her Orange Beef Stir Fry, One Pot Paprika Chicken with Spinach, Poutine for Dessert and her Banana Waffles with PB Syrup (I totally need a waffle maker!) She also makes macarons. So much talent and delicious food! It was so hard to choose!
I ended up choosing her Bean and Basil Pesto Penne and I was definitely pleasantly surprised with the results! I’ve always wanted to try pesto, but it seemed really complicated or full of dairy. Fortunately, Christie’s version is simple (2 steps!), vegan and delicious! Mr Bean liked it so much that he had huge amounts of seconds! I upped the recipe a bit so that I would use the entire 398mL (14 oz) can of beans.
Gluten Free and Vegan Bean and Basil Pesto Penne
1 – 14 oz can of white beans, drained and rinsed (I used navy as I’ve never been able to find Cannellini)
3/4 c. fresh basil
1 oz almonds
1/2+ c. vegetable broth
2 -3 cloves of garlic, chopped
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground pepper
1 box of Catelli gluten free Penne (or whatever kind of pasta you want), cooked to al dente
- Add beans, basil, almonds, broth, garlic, oil, salt and pepper to food processor and process until smooth, adding more broth if required.
- Pour over hot pasta and toss to coat.
Christie, it was a treat looking through your blog! :)
Please check out the rest of Group D’s recipes by clicking below!
These are totally late for cinco de Mayo, but they are so good that they can be eaten any day of the year. (Or at least that’s what I’m telling myself to justify posting this recipe so late.)
BUT they really are that good – I commented to Mr Bean that I could eat the mango salsa everyday and be a happy woman, to which he replied “what happened if you ate all the mangoes in the world?” Well, I’d probably be tired of it then, but thankfully there are a lot of mangoes in the world and it should never get to that point!
Needless to say these were very good and pretty simple: cook fish, make salsa, cut avocado, warm tortillas and put together. You can use any kind of fish you want – I used salmon.
Gluten and Dairy Free Fish Tacos with Mango Salsa
1 lb fish fillet (I used salmon)
Tex mex seasoning ( or a blend of oregano, onion powder, chilli powder and salt)
4 corn tortillas
Cucumber or cabbage for garnish, could probably use cilantro as well
- Preheat oven or bbq to 400F. Create a pan out of tin foil by folding the edges in to fit the size of fish.
- Rinse fish off in water, pat dry with paper towels and place on tin foil. Sprinkle with seasonings.
- Cook fish until cooked throughout and flakes easily.
- Meanwhile, heat tortillas in a frying pan until warm and pliable.
- Cut fish into 4 pieces and place on tortillas. Squeeze lime juice over fish.
- Top with slices of avocado, mango salsa and thinly sliced or spiralized cucumber or cabbage.
1 large or 2 small green onions
Handful of cherry tomatoes
Zest of 1/2 a line
- Dice mango into small pieces, slice tomatoes into quarters and slice green onions and place in a bowl.
- Add lime zest, sprinkle with salt and pepper and squeeze lime juice over it.
- Mix until combined.
What’s something that you could eat everyday?
For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!
She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!
I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!
I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?
Vegan Brussel Sprout Slaw
1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)
- Preheat oven to 375F.
- Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
- Let pecans cool, then coarsely chop & set aside.
- Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
- In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
- Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
- Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
- Cover and refridgerate for 2+ hours.
Check out the rest of Group D’s recipes by clicking below!