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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

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Lessons in Curry

A couple of months back, Linsday from Pinch of Yum posted about her favourite lentil recipes, which were all curry (or curry-esque) recipes. We love curry and lentils, so we thought that we would give one of her recipes a try. The problem is, we couldn’t decide which of the 6 recipes we wanted to make, so naturally, we made them all!

Every Monday for 6 weeks we made one of her lentil recipes when we got home from practice, a day we dubbed to be “Curry Monday”. Of course, eventually we had made them all, so what were we to do?

Make our own curry, obviously!

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We’ve made curry plenty of times before, and they we always good, but we found that there was something missing… they didn’t send us to our foodie happy place, nothing so special that we would write down the recipe so we could make it again. Until now!

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So what was it that we did differently? Well, there were a  few things, each that made a big difference:

1. Curry Paste – we currently have a jar of yellow (though it looks red to us!) curry paste, and we’re telling you this stuff is curry-making magic! It may seem expensive, but all you need is a small amount to really take your curry to a new level.

2. We added less spices. I know it seems weird – less spices to a curry dish? But they are supposed to be super-duper spice-filled! We know, that’s what we thought too, but the thing is, curry spices are very strong, and so if you add too many, you just end up with a slightly bitter bowl of curry. Yuck!

3. Added the spices sooner. In the past, we’ve always added the spices much later in the cooking process for fear of the spices losing their flavour. However, while that may be the case with more delicate herbs, not so much with these spices! This time, we added them right off the bat when we were cooking the onions. Cooking or “toasting” your curry spices doesn’t cook off flavour, but more the bitter compounds and flavours that these spices have in their raw state.

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This particular curry also has a special ingredient, one we don’t normally have in the fridge but just happened to be on sale this week.

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Mangoes! 🙂

We don’t know if it’s mango season somewhere, but if it is,  we are very glad it is.

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A full-flavoured, sweet potato and lentil curry with hints of sweetness from the chunks of mango: Dinner time done right!

Sweet Potato and Mango Lentil Curry

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Prep time: 10min
Cook time: 30min
Serves: 2-3

Ingredients:

1/2 c. green lentils
1 c. water

1 c. sweet potato, cubed

1/2 tbsp coconut (or olive) oil
1/2 c. white onion, chopped
1 clove garlic, minced
1/2 c. bell peppers, chopped
1/2 28oz can of No Salt Added diced tomatoes
1/2 mango, chopped
1 c. spinach
1/3 c. coconut milk
1 tbsp fresh ginger
1/2 tsp garam masala
1/4 tsp EACH curry powder, cumin, turmeric, nutmeg
1/2 tbsp yellow curry paste (optional)
salt and pepper, to taste

Directions:

Put lentils and water into a pot and bring to a boil. Reduce to a simmer and cook for 25min.
Cook sweet potato in the microwave until soft, about 5 min.
Heat oil over medium heat in a large sauce pan. Add onions, garam masala, curry powder, cumin, turmeric, nutmeg and curry paste, and cook until translucent. Add the ginger, garlic and peppers and cook for another 2-3min. Stir in tomatoes, mango, cooked sweet potato and spinach  and cook for another 2-3min, until spinach has wilted.
Turn off the heat and stir in coconut milk and cooked lentils and mix until fully combined.
Add salt and pepper and serve over rice of your choice.

~twosaucysisters

Does anyone else have any tips or tricks for when they make curry?

Hummus Hiatus

It has been 33 days since we last posted a hummus recipe.  33 days!  We think that’s a record for us!  Some of you were probably starting to wonder if we were okay!

Well, you needn’t worry yourselves- we are just fine, and we’ve been eating plenty of hummus (we’ve just been going back to the basics lately- now there’s a throw-back for ya!)

But in case you were all starting to feel hummus-deprived, we are back after our hummus hiatus with another delicious rendition of our favourite dip the best food ever.

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This time around we looked Eastward for some inspiration and made a Curried Hummus!  We suppose that makes it more middle-eastward, but we won’t get too picky about details.

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But seriously, our hats go off to the people of the Middle East!  Boy do they know how to cook!  We don’t even know if they have a word for “bland” in their language, because they probably never use it- everything they make has a positively magical blend of spices that makes every single one of their dishes burst with flavour!

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And that is precisely what we were going for with this hummus- bold and spicy with enough flavour to send your taste buds into over-drive.

And you know what?

We think we nailed it 🙂

Curried Hummus

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Total Time: 10 min
Makes: approx. 2 cups

Ingredients:

2 c. cooked chickpeas, drained and rinsed
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp honey
1 tsp garam masala
1 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp red curry paste
1/4 tsp salt
pepper, to taste
Hot pepper flakes, to taste

Directions:

Add all ingredients to a food processor or a high-powered blender and process until smooth.  Add up to 1/4 cup extra water if it is too thick.  (Tip- this hummus tastes even better the next day, so if you’re making it for a party, we recommend putting it together the day before)

~twosaucysisters

Do you like Middle-Eastern cuisine?

A Burger by Any Other Name

I am not a crazy red meat person.  I enjoy a good steak on occasion, and am learning to appreciate more and more the uniqueness of bison and elk, but it’s not something I would typically order at a restaurant or really ever make at home. Once or twice in the summer, tops. But there is one way in which I crave beef, and I’m talking mouth watering, day dreaming, nothing else will satisfy it.

Burgers.

I adore them! There are so many things you can do with burgers, so many topping options, bun options, flavours, cheese or no cheese- the list is endless! With summer now upon us, and Food Buzz’s Flavour of the Month being burgers, Brit and I decided we had better get to burger making!

We didn’t, however, want to make an ordinary, ‘normal’ flavoured burger (though those are delicious!), we wanted to be a bit more creative. After turning over a few ideas, we settled on and East-indian/ Trinidad and Tobago influence – Curry!

And you know what? It was a damn good idea! They were so juicy and loaded with flavour! In the past, we have struggled with creating a recipe in which the patties would actually hold together when put on the BBQ, but we came up with a sure-fire method that will guarantee non-crumbly burger! The trick? Whipping half your beef mixture around in the food processor – it turns into a “glue” as my dad so aptly named it, but by adding the other half in manually afterwards keeps that same delicious burger texture!

Of course, one can’t simply throw any old toppings on a curry-infused beef patty and call it a burger! We knew to make this a winner, we had to put together something that would compliment the burger while not taking away from the flavour of the burger itself. We decided on two: A savoury/fruity chutney (fruit in a savoury dish=best!) and a coconut-lime yogurt spread. Finish off with a crisp leaf or two of lettuce and darlin’, you’ve got yourself a home-run!

*The chutney you will definitely want to make ahead, as it takes a couple hours and has to chill afterwards, as well. There are a few different methods that can be used to make it, but each still takes time to allow the flavours to fully develop.

Paired with a light sweet n’ sour cabbage salad (recipe tomorrow!), this is the perfect meal at the end of a hot summer day. Or any day. 😉

And with that I leave you with not one, not two, but THREE recipes! Go crazy!

Juicy Curry Burgers

Prep time: 20min

Cook time: 20min (ish)

Servings: 10 4oz. patties

Ingredients:

2 lbs lean ground beef, divided (it’s best to use beef that hasn’t been frozen, or allowed to thaw fully in the fridge)

1/2 c. greek yogurt

1/2 c. bread crumbs, divided

1 clove garlic

1/8th of an onion

1 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground mustard

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

black pepper

Directions:

Put one pound of the beef in the food processor along with 1/4 c. of the bread crumbs, yogurt, onion, garlic and spices. Blend until a smooth, mashed-potato like texture. Transfer to large bowl and mix remaining beef and bread crumbs. Shape into patties, 4oz each. Grill on low to medium heat, flipping occasionally, until burgers are cooked through (71 C/160 F). Take you whole grain bun, start with lettuce on the bottom, followed by chutney (recipe below) and the burger placed on top. On the top half of the bun, spread yogurt (recipe also below!).

Peachy-Tomato Chutney

Total Time: 2-3 hours

Makes: 3-4c.

Ingredients:

1 28oz. can no-salt added tomatoes (we used whole and cut them into chunks)

2 c. canned or fresh peaches, chopped

1/3 c. honey

2 tsbp Arrow root flour

1/4 tsp. cinnamon

1/4 tsp. mustard seed

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 c. red onion

Directions:

Bread Maker Method: If you have a bread maker, simply put all the ingredients into the machene, select the “preserves” setting and let er’ go! Once finish, transfer to a container and allow to chill in the fridge for at least an hour.

Stove-top Method: Combine all ingredients in a pot, bring to a boil, then reduce to a simmer forone hour. Transfer to another container and allow to chill in the fridge for at least an hour.

Slow-cooker Method: Combine all ingredients in slow cooker and cook on high for one hour or so, then transfer to another container and allow to cool in the fridge for at least an hour.

Coconut-Lime Yogurt Spread

Total time: 5 min

Ingredients:

2/3 c. greek yogurt

1-2 tsp. lime juice

1/4 tsp. coconut extract

Directions:

Combine and enjoy!

– Julie

Do you like burgers?

What’s your favourite burger combination?