Tag Archives: summer

Strawberry Yogurt Popsicles

3 Jul

This week in Popsicle Mania: strawberry yogurt! These rank a little higher than the mango-lime treats I made last time, but that’s based purely on personal preference. These are creamy and smooth due to the inclusion of vanilla yogurt (for an extra strawberry flavour boost, you could certainly used flavoured yogurt instead, but make sure it’s the pre-mixed kind, like Iögo) and were met with many declarations of, “Yummy!!” from the foodNURDling. Can’t say he’s wrong.

Makes 8.

Ingredients

2 c strawberries, hulled and chopped
2 ts vanilla
1/4 c sugar
1 c vanilla yogurt

IMG_9680

Directions

1. Toss the strawberries in a bowl with the vanilla and sugar. Stir and let sit for 15 minutes.
2. Pour the yogurt and strawberries (juice included) into a blender. Pulse until smooth.
3. Split evenly among popsicle molds and freeze at least four hours.

strawberry

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Mango Lime Popsicles

19 Jun

YAAAAAAAAAAAAAAY, SUMMER!

Alright. Glad to have that out of my system.

I’m a woman who likes to have a project and I tend to have several on the go simultaneously. This summer’s kitchen project? Homemade popsicles. Who doesn’t love a popsicle and who doesn’t love being able to customize them in whatever way they choose? Need something refreshing? Berries and watermelon! Sweet tooth ruling your day? Nutella and banana popsicle to the rescue! Throwing a party? Toss in some Kahlua and you are good to go.

IMG_9616

I started with what I had in my kitchen: mangoes and limes. It was ridiculously easy to prepare these icy treats; the hard part was waiting the four hours to eat them. The next time I make them, I think I’ll grate a little ginger into the mix for an added dimension.

Makes 8.

Ingredients

2 large mangoes, peeled and choppedIMG_9611
1/3 c lime juice
1/4 c sugar
pinch of salt
1 c water

Directions

1. Toss everything in the blender and puree.
2. Freeze it all for at least four hours.

They’ll be good your freezer for about four days, but it’s unlikely they’ll last that long.

The foodNURDling enjoying his first (of many) popsicles.

The foodNURDling enjoying his first (of many) popsicles.

Heart-Healthy Condiments BBQ & Giveaway!

20 Jun

I had the chance to spend a sunny afternoon on a downtown rooftop with some fellow foodies trying out David Marcus’ line of heart-healthy, low sodium, preservative-free rubs and sauces. (Check out his site!) Our host had an array of products perfect for BBQ season, from spicy marinades to savoury rubs.  David created his product line as a result of two health emergencies: both his father and father-in-law required heart surgery within months of each other. Consequently, heart health became an important consideration in David’s life and he began to experiment in the kitchen. What he came up with was a healthy alternative to often salt-heavy sauces and rubs. And, for a couple of lucky readers, I have two giveaway packages of three products and BBQ utensils! Read on, mes amis…

sauces

Our first dish of the day was guacamole using the spicy rub, proving that David’s line doesn’t have to be utilized only on meat. The guacamole had a nice little kick to it!

guac
Next up: prosciutto-wrapped asparagus using the special steak rub, kind of reminiscent of Montreal steak seasoning. It has a nice, lemony hit and paired well with the earthy asparagus and  salty prosciutto.

The asparagus before it hit the grill, covered in steak rub.

The asparagus before it hit the grill, covered in steak rub.

Along the vegetarian line, David has created a Caesar salad dressing that is gluten- and dairy-free (no anchovies, no eggs, no milk). He also has an anchovy-free version for those looking for a vegan option. It does have lots of garlic, though, and features his own brand of first-pressed extra virgin olive oil (also available for sale).

caesar
Then it was all-meat-all-the-time…time. We were treated to French-cut lamb chops with David’s steak rub; baby back ribs with the steak rub and Fierce Marinade; New York steak with steak rub; chicken breast with the herbacious chicken rub; and spicy peri-peri-marinated shrimp. I really enjoyed the heat of the peri-peri sauce and thought the steak rub complimented the lamb and steak beautifully.

lamb bbq

Lamb chop!

steak bbq

New York steak

 David is definitely on to something with these healthier products. Most of us are looking to incorporate healthier food where we can and this could be a great way to cut back on some salt in your diet. You can find David’s Condiments at Longo’s, Pusateri’s, Sanagan’s, McEwan’s and other fabulous food establishments!

Here’s how you can enter to win 1 of 2 sets of David’s products and accompanying BBQ utensils:
1. Follow me on Twitter at @foodNURD. RT this post with the following message, “I want to win a #davidscondimentsbbq prize pack!”
OR
2. Share this post on Facebook, tagging “@foodNURD”, and write “I want to win a David’s Condiment prize pack!”

giveaway

Winners will be chosen at random on Wednesday, June 26th!

Easy, Fresh Asparagus & Corn Salad

20 Jul

We’ve made this tasty, simple salad at home a few times and it always goes down a treat. Now is the perfect time to make it, too, with fresh corn, asparagus and basil in abundance! (My mother-in-law happened to have both green and purple basil in her garden, so that’s what he used in this incarnation.) J made it as part of my birthday dinner last week for a few of us up at the cottage and everyone commented on how much they enjoyed it – I’m sure you and your guests will, too.

Serves 6.

Ingredients

4 ears corn, shucked
1 bunch asparagus, washed, trimmed
1 small red onion, diced
1 handful of basil leaves, cut into a chiffonade (very thin slices)

1/2 c sugar
1 c rice wine vinegar
1 ts salt
1 ts black pepper

Directions

1. Bring a large pot of salted water to a boil. Toss in the corn and cook 3 minutes. Remove and place in an ice bath to halt cooking process.
2. With the water still boiling, add the asparagus spears. Blanch again, for 1 minute. Remove and place in an ice bath.
3. Carefully remove the corn kernels from the cobs and place in a large bowl.
4. Cut the asparagus into bite sized pieces and place in the bowl.
5. Add in the red onion and basil.
6. In a small, separate bowl, mix together the sugar, vinegar, salt & pepper. Pour on to the vegetables in the big bowl and mix thoroughly. Season to taste, if necessary.

Quinoa BLT Salad

9 Jul

I stumbled across this recipe on the Dulcet Devotion site and was instantly interested: healthy salad + bacon and feta? Best of both worlds! I made a couple of minor adjustments but otherwise it’s pretty close to the original. This was a light, satisfying salad that had crunchy, salty and sweet elements that had me going back for seconds. Next time I make it, I think I’ll add in some chili flakes or Sriracha for a spicy bite.

Serves 2 (as a main)

Ingredients

1 c quinoa, rinsed
4 – 5 strips bacon
1 c cherry tomatoes, halved
handful of cilantro and/or parsley, roughly chopped
2 avocados, diced
1/4 c green onions, diced
1 lemon, juiced
3 garlic cloves, minced
2 tb balsamic vinegar
1 tb olive oil/avocado oil
1 ts kosher salt
1 ts black pepper
handful of greens
50 oz feta, crumbled

Directions

1. Cook the quinoa according to the directions on the package. Place in a large bowl and let cool for 30 minutes.
2. Meanwhile, cook, drain and crumble the bacon.
3. Put the tomatoes, green onion, avocado and herbs into a medium bowl. Mix together with a little bit of lemon juice.


4. Once the quinoa has cooled, add in the olive oil, rest of the lemon juice, balsamic vinegar, garlic and salt & pepper. Stir to mix thoroughly.


5. Add in the rest of the salad fixings and season to taste, remembering that the feta will add some saltiness.


6. Plate the quinoa salad and top with greens and feta.

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