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All Dressed Up

Even though it’s starting to get a little colder (you have no idea how much it pains us to admit that!) we here at Two Saucy Sisters still believe that it is never too cold for a big ol’ salad!

That being said, there are definitely a lot of ways to change up a salad to make it more seasonable.  Adding cooked, cubed sweet potato or squash adds a nice Fall flair, as do some crisp apple slices.  Pair that with some toasty walnuts and creamy goat cheese and you’ve got yourself a pretty tasty fall-ified salad!

But of course, salad just isn’t salad without dressing, now is it?  You could just go with your usual oil-and-vinegar combo, but why not make it a little more special?


Something you may not know about us is that the house we live in (when we’re not at school) is actually a more than 100-year-old fruit farm.  Most of the orchards are gone now and we only have about 3 acres of the original land left, but we do have a few pear trees that still produce fruit every year.  So, you can imagine that when our gracious father picked us a whole bunch of them, we needed to figure out a way to use them up before they got too ripe.  Who knew the answer would be salad dressing?


Yup- we made a pear vinaigrette!  It’s a little sweet, it’s a little savoury, and it makes the perfect topping for a Fall-inspired salad!


This works really well if you just so happen to have a couple slightly over-ripe pears in your fridge.  If you don’t, just leave a pear out on the counter for a day or two and you’ll be ready to make this tasty dressing.  It’s simply a matter of throwing the ingredients in a blender and you’ve got yourself enough dressing for several salads in mere minutes!


So now you have no excuse not to eat your greens 😉

Happy Fall Salad-Eating!

Pear Vinaigrette


Prep time: 5 minutes
Makes: ~1 cup


1 ripe pear
2 tbsp apple cider vinegar
2 tbsp white vinegar
dash of salt
pepper, to taste
1/2 c. olive oil


Add all ingredients to a blender except for the olive oil, and blend until the pear has been pulverized.   With the motor running, slowly add the olive oil in a steady stream.  Blend for another minute or two to ensure the pear is fully blended and everything is combined.  Adjust seasonings to taste.

Store in a sealed jar in the refrigerator. (Just be sure to set it on the counter a few minutes before using it, and give it a stir before pouring)


Do you ever make fun salad dressings?  What’s your favourite way to jazz-up a salad?

Breakfast + Dinner = Lunch

One of our favourite foods is pizza, and when we get a  craving for it, just having pizza once won’t satisfy it! The problem is, we make a pizza, have the leftovers the next day, but then what? We are all out of pizza and have no time to make more, so we have to get creative! Often this just means things like pita pizzas or pizza bagels, but sometimes we get a little more extravagant.


This time, more extravagant meant a pizza-crepe!


It’s a breakfast-favourite meets dinner-favourite to make quite the delicious lunch!


Not that you couldn’t have it for dinner, too! Or breakfast, if pizza for breakfast is your thing.


Another bonus is that these crepes are way faster and easier to make than a pizza (if you’re making your own crust), and they’re also much healthier than most traditional pizzas, especially if you were planning on ordering-in!

And they’re just kind of fun, so why not? Go ahead – wrap yourself up in pizza. 😉

Pizza Crepes


Prep time: 10min
Cook time: 10min
Serves: 2


For the crepe:

1/2 c. whole wheat flour
1 tbsp nutritional yeast
1/2 tbsp oregano
1/2 tsp of garlic powder
1 tbsp ground flax
1/8th tsp salt
black pepper
4 egg whites
2/3 – 3/4 c. vegetable stock

For the filling:

Your favourite pizza toppings (in ours are sauteed mushrooms, spinach and peppers, fresh tomatoes and olives)
Your favourite pizza sauce
Cheese of choice


Mix the flour and seasonings thoroughly with a wire whisk. Add the egg whites. Slowly add the stock while stirring to avoid clumps. The batter should be a thin, drippy consistency.
Pre-heat a large, greased non-stick skillet over medium heat. Divide the batter in half and pour half onto the pan, swirling the batter around the cover the bottom of the pan. Cook for 2-3 min, until the edges begin to curl. Flip and cook for another 2-3min. Repeat with remaining batter.
Meanwhile, in a smaller pan, saute your vegetables until they are soft.
Spread pizza sauce down the centre of your crepe. Top with pizza toppings and fold. Top with more pizza sauce, additional toppings and cheese.
Broil for 2-3 min until the cheese has melted.


How do you conquer a craving when you can’t have exactly what you are craving?

Simple Sunday: Cheater Bruschetta

How many times growing up have you heard the phrase “cheaters never prosper”? Probably more than you can count!  We think it’s safe to say that the general consensus among the population  is that cheating is bad.

But today we’re here to tell you that they’re wrong.

Ok ok, we retract that statement- how about instead we just say they’re not completely right.  Sound better?

Because you see, sometimes it’s ok to cheat!  Sometimes, it’s actually a good thing!  Like with this cheater bruschetta!


It looks like homemade bruschetta bread, right?  Well that’s because it is- sort of.  The thing is, we love bruschetta bread, but we don’t always feel like going to the trouble of making it from scratch, nor do we always have  a jar of bruschetta mix on hand.  But you know what we always do have on hand?  Salsa!


We love salsa! So one day, when a craving for bruschetta hit, we thought bruschetta is made of tomatoes, right?  And salsa is made of tomatoes too, is it not?  So why not make salsa bruschetta!



Anyone who’s a born-and-raised Italian would probably look at us with mild disgust for even proposing that salsa can be used to make bruschetta bread, but what can we say?  It’s fast and super easy, and it tastes pretty darn good!  If you happen to have fresh tomatoes that you want to dice up and throw on top, be our guest!  And here we’ve used cheddar cheese to top (because that’s all we have in the fridge right now and we’re trying to use it before it goes moldy…) but you can use whatever cheese you like!  In fact, we prefer to top with goat or feta cheese 🙂


So just to clarify- it is not ok to cheat on a test, or in a sporting event, but it is perfectly acceptable to cheat in kitchen! 😉

Happy Simple Sunday everybody!

Cheater Bruschetta


Prep time: 5 min
Cook time: 4 min
Serves: 5-6


1 whole wheat french bread
1 – 1.5 c. chunky salsa
1/2 c.  cheese of choice


If broiling in the oven, pre-heat the broiler.
Slice the french bread length-wise and place on a baking sheet or oven-safe plate. Put under the broiler or on broil setting in a toaster-oven for 2 minutes to lightly toast the bread.
Once toasted, Spread the salsa across the loaf, covering evenly. Sprinkle with cheese of choice and place back under the broiler for another 2 min or until the cheese is melted.
Cut into smaller pieces and serve!


What sort of foods do you “cheat” with? Besides bruschetta, we almost always replace low-fat sour cream or cream cheese with plain yogurt and cottage cheese, because we pretty much never have sour cream and cream cheese on hand but always have yogurt and cottage cheese! 🙂

The Doppelganger

Everyone has a doppelganger, right?

HIMYM dopplegangersMustache-Marshall, Stripper Lilly, Robot Wrestling Ted, Lesbian Robin and Doctor Barney – any How I Met You Mother fans in the house?

Even the two of us, who theoretically being twins should be our own doppelgangers, have not one, but TWO girls on our own team who have been mistaken for our third sister!

Even in the food world, there are doppelgangers. You’ve got Rice Krispies and Crisped Rice Cereal, for a classic example. We’ve often mentioned how one of our favourite things to do is re-create food we’ve eaten out at home, but obviously giving them a healthy make-over, creating a doppelganger of sorts. Well, today we bring you:


our Sobey’s Chipotle Chicken Wrap Doppelganger! 🙂

We have loved these wraps for as long as we can remember. Every once in a while, instead of making lunch at home, our mom would say “Why don’t we just stop at Sobey’s and grab a wrap?” and oh you bet we got excited!

For all of our non-Canadian readers, Sobey’s is a grocery store here in Canada that, much like many grocery stores now, has a deli section and a hot food section and a bakery etc etc. They always have some of the nicest fresh produce, meats and breads! Our love for grocery stores probably started there, actually, because when we were little, if you went to the bakery section you could always get a fresh baked chocolate cookie from the jar they kept behind the counter. It was love at first bite! 😉


Back to the wraps, though- Sobey’s has a variety of tasty ready-to-go wraps, include black forest ham and swiss, spicey turkey and chicken caesar, but our favourite has always been the Chipotle Chicken! It’s so flavourful and lightly spicey. Their wrap, of course, was made with full-fat mayonnaise and iceberg lettuce, but with a couple quick fixes this wrap can be made into a healthy, lunch-time (or anytime!) nutrition power house!


Swap-out the mayo for low or no-fat Greek yogurt, the ice-berg lettuce for dark green spinach, throw in some tri-coloured peppers and BOOM! Health-i-fied. 🙂 We also used extra-old cheddar cheese in our wrap, which allowed us to use less cheese while keeping that nice cheesy flavour.

An extra (but key!) ingredient that needs to be mentioned here are the chipotle chilis in adobo sauce – this wrap would not be the same without them!


Just like it looks in this picture, these babies have been sent from spicy pepper heaven! They add the delicious smokey, chipotle flavour to these wraps that just wouldn’t be there without them! And what’s the best part? They can be found in any grocery store! Usually in the Mexican isle.


Pair these wraps with a healthy side, like last Simple Sunday’s Kale Chips, and you’ve got yourself a winning meal!

Happy Wrapping!

Chipotle Chicken Wraps


Prep time: 10 min
Serves: 2


1 cooked chicken breast
1/2 c. plain yogurt
1.5 tsp white vinegar
1/2 tsp lemon juice
1/8 tsp salt
1/4 tsp garlic powder
1/4 c. extra old cheddar cheese
1 tbsp chipotle peppers in adobo sauce, chopped
2 ten-inch whole wheat tortillas
bell peppers


Chop your chicken breast into small cubes.
Combine yogurt, vinegar, lemon juice, salt and garlic powder and chipotle chili in a small bowl, mix thoroughly. Stir chicken and cheese into this mixture until fully combined.
Divide mixture evenly between the two tortillas, topping with thinly sliced peppers and spinach leaves. Wrap tightly and serve.


Do you have any favourite eats from grovery (or other!) stores and food places?

The Perfect Match

For today’s post, we have for you one of our really easy, go-to recipes that we’ve made a million times and for some reason just got around to taking photos/blogging about it now.


Salmon Burgers!

With a creamy dill-sauce. 🙂


There’s something about salmon and dill – they just go so well together! They’re like peanut butter and jelly, Mickey and Minnie Mouse, or Batman and Robin – they just compliment each other perfectly!


Besides these babies being quick and easy to prepare (not to mention delicious!), they’re also quite versatile. We’ve done an avocado version, once with avocado slices on top and once with them diced up and mixed right into the burger, with some kind of tomato paste, chipotle chili sauce, and we also think a sundried tomato version (diced up finely and  in the actual burger, or just put them on top), with a dijon mustard sauce in place of the dill one would be equally as awesome.


We topped these ones with fresh cucumber, cherry tomatoes and arugula, and paired them with a side of sweet potato fries.
Dinner perfection! 🙂

Dilly-Salmon Burgers


Prep time: 10min
Cook: 7-10min
Serves: 2


2 fillets of salmon, uncooked
1 egg white
1/2 tbsp ground flax seed
1/2 tbsp dried dill
1/2-1 tbsp lemon juice
1/8th tsp salt

For the Dill Sauce:

2 tbsp cottage cheese
1-2 tsp dried dill
1 tsp lemon juice


Pre-heat grill or greased, non-stick frying pan.
Shred salmon until there are no large chunks. Combine all burger ingredients and form into two patties. Grill for 4-5min on each side, or until the burger is cooked through.

For the Dill sauce: Combine all ingredients in a food processor or blender and blend until smooth.


Do you have any easy, go-to meals?

Chow-ing Down

Do you have any foods that you’ve always avoided because you thought they sounded weird/gross, or some external influence caused you to have negative connotations towards a particular food? For today’s soup, we had both of those.DSCN4715 Fish Chowder!

You see, there are two reasons why we’ve taken so long to make a fish soup:
Reason #1: It’s fish soup. For some reason “fish soup” always sounded very unappealing to the both of us.
Reason #2: Does anyone else remember the scene in the movie The Devil Wears Prada, where Stanley Tucci’s character (Nigel) is behind Ann Hathaway’s character (Andy) in the lunch line, and she goes to take the chowder, and Nigel says “Chowder – the first ingredient in cellulite!” (or something along those lines). Well, as ridiculous as it sounds, everytime I see chowder, I hear Nigel’s voice inside my head saying that line, and I just can’t have the soup!

DSCN4729Now our hang-up with Fish Soup we got over in first year when it was the only non-greasy option in our caf one day. Of course, we discovered that fish soup was quite delicious! It was the chowder part that took us much longer to look past. Of course, that line in the movie is not totally off the mark! While not all chowder soups are made equal, many are made with high-fat creams and other hefty ingredients that make it not a very healthy option (see the difference between New England Clam Chowder and Manhattan Clam Chowder). However, like Brit and I have said time and time again, much of the time foods that are unhealthy actually have lots of potential to be very healthy – it’s all in how you prepare it!


So we bring you our healthy Fish Chowder – made with pollock, red potatoes, onions, carrots, peas, corn, red peppers, lots of kale, and low-fat milk.


Full of nutrients, full of flavour, and not the first ingredient in cellulite! 😉

Healthy Fish Chowder


Prep time: 10min
Cook time: 20min
Serves: 2-3


3 small fillet of Polluck (or any white fish), cut into bite-sized peices
2 tsp olive oil
1/2 c. chopped onion
1 large clove garlic, minced
1 medium red potato, diced
1/2 c. celery, chopped
1/3 c. red pepper, chopped
1/2 c. frozen vegetables (our mix had carrots, corn, peas, lima beans, and green beans)
2 c. chopped Kale
2 c. low-sodium vegetable stock
fennel stocks
1/2 c. low fat milk of choice
salt and pepper to taste


Heat oil in a medium sized pot over medium-high heat. Toss on onions, garlic and potato and saute for five minutes, or until the onions are translucent and potatoes are beginning to soften. Add fish and remaining vegetables and cook for another 3-4 minutes, or until fish is cooked. Pour in vegetable stock and put the fennel stocks on top (do not stir the fennel in, just place them on top and press them so they are soaking in the broth). Bring to a boil, then reduce heat and simmer for 10 min. In the last two minutes of simmering, remove the fennel from the pot and stir in the milk. Season with salt and pepper according to preference.
Pour into separate bowls and enjoy!

~Julie @twosaucysisters

What are some reasons why you haven’t tried certain foods?

The Positive Side of Winter

The last few days have been lovely.  With temperatures above 10 degrees, we almost forgot it was December!

But, alas, all good things must come to an end.  The temperature is on the decline again, and this time it looks like old man winter is going to be sticking around a little longer.  sigh.

But on a positive note, it makes this the perfect opportunity for us to share with you this soup:


Roasted Red Pepper soup with roasted red pepper and lime cream.  (Again, it’s exam time and we don’t have the desire or extra brain capacity to think of a shorter name…)

But what’s in a name? It’s what’s in the soup that matters, right? 🙂


And trust us, there is nothing in this soup but delicious, wholesome ingredients that will warm you up on a cold day.  It’s creamy, its flavourful, and it’s bright red- what more could you ask for in a bowl of soup?  The cream is optional, but it definitely adds some flair to it, and makes it look pretty.


It’s a known fact that food tastes better when its pretty 🙂

Roasted Red Pepper Soup


Time: 1.5 hours (if roasting peppers yourself)
Serves: 2-3


3 red peppers, halved and seeded

1/2 white onion, diced
1 clove garlic, minced
1/4 c. sundried tomatoes (squeezed of excess oil)
1 tsp oregano
1/2 c. cottage cheese
1-2 c. vegetable stock (depending on how thick you like your soup)
salt and pepper, to taste

For the Cream:

1/4 c. cottage cheese
1/4 of a roasted red pepper
1 tsp lime juice
water, if needed.


Place the pepper halves cut-side down and roast at 350F for 30-40 minutes, or until skins become slightly blackened.

Heat a small amount of oil in a medium-sized pot.  Add onion and saute until they are softened and translucent.   Add garlic and tomatoes and cook for another 2-3 minutes, until fragrant.  Add oregano and stock and bring to a boil.   Once the pot starts to boil, remove from heat and allow to cool slightly.  Place roasted red peppers and cottage cheese in a blender or food processor and blend until smooth.  Add the contents of your pot to the food processor and continue blending until smooth.  Pour the pureed soup back into the pot and bring it to a boil again.  Turn the heat to low and allow to simmer for another few minutes, adding salt and pepper to taste.

For the cream, place cottage cheese, roasted red pepper and lime juice in your food processor or blender and blend until smooth, adding water if needed (the amount of water will depend on your preferred thickness).

Pour soup into bowls and then using a spoon, put the cream in a swirl patter on the top. Then, using a butter knife or the handle of your spoon, start from the center of the bowl and drag outwards to give that “spider web” effect.


What’s your favourite soup (or meal!) to have on a cold winter day?