Guest Blogger Justin shares his recipe for Potato, Leek & Bacon soup!

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Justin's Potato, leek & bacon soup!

Potato, Leek & bacon soup garnished with crispy bacon & chives

I'd like to adjust the recipe a bit. Found mine a bit too potato-ey (especially the next day) so I removed a potato and added a bit of stock.

Ingredients:5 Russet (Baking) Potatoes
4 strips of bacon
3 Leeks
3 Garlic Cloves
1.5-2 cartons of chicken or veggie stock
1 tbl spoon of olive oil
1/4 cup of butter or cream
Cayenne Pepper
Salt and Fresh Cracked Pepper

Steps:1. Cut of the leaves and bottoms of the leeks (you only want the green oniony bit). Cut leek in quarters lengthwise and then chop. Put them in a bowl of water and rinse them. They can get sandy sometimes.

2. Cut bacon into bits, and start frying in soup pot or dutch oven with a little bit of olive oil.

3. Once bacon is cooked and the fat is rendered take out the bacon bits and reserve. Now satay the leeks, garlic, add a bit of salt and cayenne on medium-low heat. You don't want kill the leeks, just soften them a bit.

4. Once leeks are soft after about 5 minutes, add your stock. Simmer the leeks for about half an hour.

5. While leeks are simmering, peel and cube potatoes.

6. Add potatoes and make sure the stock is covering the potatoes (add water or stock as needed). Once again bring soup to a simmer, and cook for another half hour until potatoes are soft.

7. Take an immersion blender (stick blender) and blend the sucker. You can puree, or you can leave nice little chunks it's up to you. Taste for seasoning, add salt, pepper, cayenne as you see fit. I like mine with a kick so I add a fair amount of cayenne.

8. Add your 1/4 cup of butter at the end. You could also use cream, but I'm lactose intolerant so I use butter (very little lactose in butter).

9. Serve and garnish with reserved bacon bits, you could put some diced chive on there as well.
10. Booya Potato & Leek soup w/ Bacon

Thanks for making me your first candidate, much appreciated!

-Justin

Broccoli & Cheddar Casserole

This is one of my favourite recipes of all time - a classic in my family. It's easy to make, & though it's total comfort food, it's a perfect side dish to bring to a pot luck, family dinner or brunch!



Broccoli & Cheddar Casserole

 What you'll need:

• 15 x 10 x 2 baking tray <-- Might as well make a big one! Left overs are amazing, but if you want a smaller portion simply downsize the recipe.
• Three cans of cream of mushroom soup <-- May be substituted with cream of broccoli, cream of chicken, or cheddar soup.
• Three bunches of broccoli <-- Six to nine heads - this really depends on the size of the casserole you are preparing, though
• Three cups of Minute Rice <-- I use whole wheat, though white will do.
• Two to Three cups of shredded Old Cheddar cheese <-- Depends how cheesy you want it!
• Three eggs
• Italian style bread crumbs
• Parmesan cheese
• Margarine
• Milk
• Herbes de Provence

1. Preheat oven at 350 degrees
2. Boil your heads of broccoli for about five minutes. Don't add salt.
3. In a large bowl, combine the three cans of soup, three cups of Minute Rice & your shredded cheddar.
4. In a separate bowl, whisk your eggs & add about 1/2 cup of milk. Stir well.
5. Combine both bowls. Mix well with a large spatuala. You're looking for a thick & creamy consistency here.
6. Transfer your broccoli heads to your baking dish and with a fork & knife (this just makes it nice & quick) chop them into bite size pieces - there should be enough to cover the entire bottom of the pan.
7. Once the bottom of the pan is completely covered by your broccoli, pour your bowl mixture onto the broccoli. Distribute evenly.
8. In a small bowl, melt approx. one tablespoon of margarine.
9. Once the margarine is melted, add approx. one cup of Italian style bread crumbs & mix well, giving the crumbs more of a crusty consistency.
10. Spread the crumb topping all over the top of the casserole - ensure that it's even. Though you want to cover the entire casserole to ensure an even crust-topping, you don't want a THICK layer of bread crumbs, as then.. well, it just becomes a mess :)
11. Once your casserole is topped off with bread crumbs, sprinkle some Parm cheese & Herbes de Provence (optional, but adds such a nice herb taste to your crust) over the casserole.
12. Bake in the over for about 45 minutes or until crust is golden brown.

GUEST BLOGGERS WANTED! CALLING ALL FOODIES!

Things have been a little hectic as of late, which explains the lack of frequent food blogging. The last thing I want to do is go on a food blog hiatus, though. Not with the holidays coming! This is likely one of the best times to get recipes out there with all of the entertaining & munching that is coming up.

So, here I am, calling all foodies! I know a lot of folks who enjoy spending time in the kitchen, whether it be to try a new recipe, make an old favourite or concoct something new & daring from the top of their heads.

Here is your chance at sharing your recipes & talent!

What to do:

1. E-mail me (e-mail provided below) the recipe, as well as a blurb about the dish. It doesn't  have to be long, but tell me about it! Why did you choose this dish? Why do you love it? You get the idea.
2. Attach a photo of the dish. If you don't have a photo of the dish, let me know & we will work something out.
3. Attach a photo of yourself (or allow me to pic a suitable one from Facebook) to feature in your post. This will be your official "Guest Blogger" photo, so whenever you send me recipes, it will be used in the post.

E-mail me at danakblacklock@hotmail.com

Don't be shy! I'm not doing this as a 'buddies' thing only. Submit away, even if we're not friends ;)

Dana's Dirty Mac 'n' Cheese

When I hear the words "comfort food", in my head I pair up a cold fall or winter Sunday & food that thrills your mouth & belly, but not so much your scale. But hey, we're all allowed to treat ourselves once in a while. What better way to do that than with a rich calories-don't-count-today kind of dish?

Yesterday, I decided on my homemade mac'n'cheese.

Dana's dirty mac 'n' cheese



You'll need:
3 tbps of Becel Olive Oil margarine
1/4 cup of flour
1 tsp. sea salt
2 tbsps of Dijon mustard
2 1/2 cups of milk
2 1/2 cups of old cheddar cheese
1 cup of mozarella cheese
1/2 cup of diced green onions
1 cup of diced sweet onions
1 cup of chopped up bacon.
Approx 500g of elbow macaroni
2 tbsps of paprika
2 tbsps og grated parmesan cheese
2 tbsps of Herbes de Provence
1 cup of Italian bread crumbs

Onions & bacon:
Heat vegetable oil in a pan. Dice your sweet onion & cut your bacon into pieces (whatever size suits you) & add to pan until bacon is cooked & onions are caramelized. Add your diced green onions & sautee until they soften.

Set aside.

To make your cheese sauce:
Melt margarine in a large saucepan over low heat. Stir in flour, salt, mustard & pepper until smooth. Gradually stir in milk until consistency becomes smooth. Stir constantly for 5-10 minutes on heat until the sauce thickens. Stir in 1 1/2 cups of your cheese (if you want to use all old cheddar you can, or half old cheddar & half mozarella is fine too) until melted.

Set aside.

Preheat your oven at about 350 degrees.

The pasta:
Cook your elbow macaroni, drain, & place into a caserole/baking dish. Mix in your cheese sauce, bacon & onion mixture & stir to coat all of your macaroni. Sometimes at this point, I'll add a packet of Kraft's 'Extra Cheesy' powdered cheese & mix it in as well. You don't have to, it just adds a bit of flavour to the cheesyness & I say - go big or go home!

Sprinkly the rest of your grated cheese on the top of your caserole. Sprinkle on some paprika, grated parm cheese, Italian bread crumbs & Herbes de Provence.

Bake for about 20-25 minutes or until top is golden brown.

Heaven in a dish, I tell you.

Roasted Candied Brussel Sprouts

Yeah hi, I have a new favourite vegetable.

Brussel sprouts.

I've been on a brussel sprout kick for a while now, but things got a little more intense last night when I threw together something inspired by a mention my Mom made at Thanksgiving regarding brussel sprouts tossed in maple syrup & sprinkled with walnuts.

Honestly, best veggie side dish I've had, & I've had some good ones!

Roasted Candied Brussel Sprouts

What you'll need:

• About a dozen FRESH Brussel sprouts (I emphasize fresh because I find a huge difference in quality when it comes to fresh vs frozen Brussel sprouts)
• 1/4 cup of walnuts
• 2 Tbsps of olive oil or vegetable oil (separated)
• 1 Tbsp of maple syrup
• 1 Tbsp of white wine balsamic vinegar
• 1 Tsp of Dijon mustard (I use the Chardonnay version)
• Sea salt & pepper to taste

Whip it up:

• Preheat over to 350 degrees.
• Wash & drain your Brussel sprouts
• Cut them in halves
• Toss them in a bowl with 1 Tbsp of your chosen oil, as well as sea salt & pepper to taste. Ensure they are evenly coated.
• Place face down in a baking dish. (Use PAM spray if you need, depending on the dish)
• Roast in the oven for approx. 15 minutes. After 15 minutes, flip the Brussel sprouts to face up & roast them for another 15 minutes (approx.).
• Between flipping, fix your mix.
• Combine the rest of the ingredients in a bowl & whisk together.
• When they Brussel sprouts are nicely roasted & ready to go, throw them in with your mix & toss to coat evenly.

Serve & enjoy!

This goes well as a side with any kind of meat, I find. I served mine last night with salmon & wild rice - definitely a success!

Eggplant Parm with Roasted Red Peppers & Spinach

I was 16 years old the first time I tried eggplant & the only reason I touched it was because it was smothered in tomato sauce & cheese. Makes sense, right?
I was working in a sub shop at the time & on the menu, they introduced the "Eggplant Parmesan Sub". It was honestly one of the best subs I'd ever had in my life.

I've never been a huge fan of Chicken Parm. Most restaurants I've been to have served me a very dry chicken with this dish, so I started to steer clear of such dishes until about two years ago - I was bored, feeling creative & reminiscing about that darn Eggplant Parmesan Sub I hadn't had in over ten years & I'm so glad I revisited this dish.

Honestly, in my humble opinion, this dish puts lasagna to shame. Once you try this, lasagna will be nothing but multiple snoregasms!

Now, hear me out on this. I know that most 'Parm' dishes are served on top of pasta, but not mine. I've been serving my Eggplant Parm on a bed of rice since day one & I couldn't imagine pairing it with pasta again. The flavours just stick to the rice (as opposed to slip off the noodles!) & as a result, the best word to describe it? Scrumptious.

Eggplant Parm with Brown Rice! (Side by side for plating purposes, but you definitely want to mix it all up)

What you'll need:

I'll go by my 9 x 9 baking dish, so if you are using a bigger dish, measure accordingly.

• 1 Large eggplant or 2 smaller eggplants
• 1 Jar of tomato sauce (I suggest using a nice thick sauce, such as Ragu, but not the 'Light' as it is too runny. & if you're lucky enough to live near the Niagara Falls/Buffalo, NY border like I am, I highly suggest grabbing some Chef's Sauce at the grocery store next time you're over there & trying this recipe with the Tomato Basil Chef's Sauce. You'll never want to stop eating it).
• Italian bread crumbs
• Flour
• 2 eggs, beaten
• Vegetable/Canola oil
• Herbes de Provence (I really dig this mixture of dried herbs. Though I am partial to using fresh herbs, this mixture is just fabulous for sauces & stews as it includes Marjoram, Thyme, Savory, Basil, Rosemary, Sage & Fennel seeds).
• Roasted Red Peppers
• Fresh whole spinach leaves
• 3 Cups of Mozarella cheese (I like to use the 'pizza' Mozarella as it's extra stretchy :)
• Fresh grated Romano or Parmesan cheese (optional)

Whip it up:

• Preheat your oven at about 350 degrees
•  Drizzle some of your tomato sauce into the bottom of the baking dish so nothing sticks.
• Slice your eggplant into slices that measure to about half of 1 cm
• Heat your oil in a non-stick pan. Put enough oil in your pan to do a shallow pan deep fry.
• Coat your eggplant with flour > egg > bread crumbs.
• Fry the eggplant for about 30 seconds to a minute on each side, or until golden brown.
• Once all of your eggplant is fried, you're going to start layering your baking dish, much like you'd do with lasagna.
• This is how I layer mine: eggplant, sauce, cheese, spinach, roasted red pepper, sauce, cheese, eggplant, sauce, cheese, spinach, roasted red pepper, cheese.. you get the idea. Just ensure that your top layer has at least a bit of sauce drizzled onto it, & coat it with cheese. At this point I like to sprinkle the top layer of cheese with Herbes de Provence as well as some grated Romano or Parm just to get that golden brown topping.
• Bake in oven, uncovered, for about 45 minutes or until top is starting to turn golden brown & cheese is bubbling.

Once you take it out of the oven, let it stand for about 10 - 15 minutes to let it cool, & enjoy!

You can serve this with rice (recommended!), pasta (if you really want to!) OR, you can serve it on a toasted bun as seen below. This is how I typically eat the leftovers.

Eggplant Parm sandwiches are KIND OF A BIG DEAL. Just saying. You'll hopefully see for yourself  :)

Eggplant Parm on a Toasted Whole Wheat Bun

Smoothies: The Long Version.

It really took me tampering with recipes in order to find my "perfect smoothie". One of my biggest pet peeves in past smoothies I've had were SEEDS. A lot of people are big on strawberry or raspberry smoothies, but I just.. I can't. To take a sip of something & find myself chewing & gnawing on itty bitty seeds, or having them stuck in my teeth - no thanks.

One day, while perusing antioxidants & other veggies & fruits that are most beneficial to our health, a light sort of went on - What better way to incorporate all of these things into my diet than to throw them all in a blender, make a shake & ingest them in one shot? (& how can I avoid the 'seed situation'?)

Blueberries were my answer. I've never been one to just munch on blueberries, & quite frankly, it was never one of my choices when it came to pies, danishes or any sort of fruit-filled treat. I was never opposed to blueberries, but never really into them either. That is until I started making my own smoothies. They don't leave me with a mouthful of seeds & they offer tons of health benefits, which is exactly what I was looking for.

Blueberries contribute one of the highest antioxidant capacities of all fresh fruit (raspberries are proven to be your best bet as far as a source of antioxidants, fibers, vitamins, minerals & they contain less calories, but you still can't knock the blueberry). They also neutralize free radicals which can effect disease & aging in the body (as well as your skin). They also improve urinary tract health; preserve vision (toss those carrots aside!); they can also prevent & heal neurotic disorders; they dissolve 'bad cholesterol' with the high fiber content, reducing risk of heart disease &, of course, high cholesterol; they improve digestion; they act as a cancer preventative; last but not least, they can act as an 'anti-depressant' of sorts, as they can leave you feeling fresh & focused.

Sold? Figured as much.

A few other staples to my smoothies are ground flax seed, tahini & Bolthouse juices.

Ground flaxseed - While providing a large amount of fiber, antioxidants & Omega 3 fatty acids, flax seed is also low in carbs. However, flax seeds need to be ground to make the nutrients available, otherwise they just “pass through”. Also note that flax seed oil alone contains neither the fiber nor the phytochemicals (antioxidants) of whole flax seed meal. Too long, didn't read: BUY GROUND FLAX SEED.

Tahini - What the hell is tahini? <-- Sesame butter, basically. I guess someone decided that making butter out of peanuts was getting old, so they took a stab at sesame seeds & brilliance ensued. Tahini helps with digestion & is packed with the B vitamins - B2, B1, B15, B3 and B5 - each which is an important part of the B complex of vitamins. It also acts as an anemia preventative in addition to cancers. Lastly, tahini is a great source of calcium. Most will turn to milk to get their daily calcium intake, but with milk comes high fat content in addition to problems with digestion.

Astro Original Balkhan-Style Yogurt - I've always loved yogurt, &  it's known to be an important part of one's diet as it has several health benefits. It's rich in calcium, which is essential for maintaining colon health & reducing the risk of colon cancer. Also, Calcium works with the live cultures found in some yogurt to increase absorption by the bones, making yogurt an excellent choice to help prevent osteoporosis. Yogurt is rich in protein, B vitamins as well as essential minerals & is low in carbohydrates. It's also low in fat if you choose yogurt made from nonfat or low-fat milk. On the flip side, flavoured yogurts typically contain additives. Along with sugar & fruit, they may contain artificial dyes, preservatives & sweeteners (natural or artificial).
I figured since I was adding yogurt to my smoothie not only for texture but to reap the benefits it offers, I might as well go the extra mile & use something that is free of all those unnecessary additives.
Side note: This style of yogurt has replaced many things for me, including sour cream & dips. It's really versatile & works with tons of different flavours. Win/win!

Bolthouse Juices - Face it, no juice you buy off the shelf at the store is going to be great for you. People will always argue sugar content, additives, etc. Well, I'm sorry, but I don't have time to juice my own fruits & vegetables, so I  pick out the healthiest & tastiest juices I can find that contain some of the nutrients I'm looking for. Bolthouse Farms juices are perfect for this I find, especially given how I use them. Rather than spilling milk into my smoothies for a more drink-like texture, I add a cup or two of my chosen Bolthouse beverage.


All right, I know you're thinking..  Thanks Dr. Oz, now can you tell use how to make this smoothie you're so gung-ho about?

Here are my two favourite smoothies. most of the ingredients are alike, but the taste is completely different.

The Cupcake Smoothie
(I refer to this one has the 'Cupcake Smoothie' because it brings you back to the days of licking the bowl & spoon after Mum was done baking. Seriously, it tastes like cupcake batter & has nothing but healthy ingredients in it!)

1-2 cups of fresh or frozen blueberries
1 banana
1 tablespoon of tahini
1 tablespoon of ground flax seed
2 tablespoons of plain yogurt
1-2 cups of Bolthouse Perfectly Protein Vanilla Chai Tea

Blend & serve!

Banana Blueberry Smoothie

1-2 cups of fresh or frozen blueberries
1 banana
1 tablespoon of tahini
1 tablespoon of ground flax seed
2 tablespoons of plain yogurt
1-2 cups of Bolthouse Blue Goodness

Blend & Serve!