Archive for the ‘Recipe’ Category
August 01 2013
Do you have a surplus of fresh herbs growing in your garden? One great way to use these herbs is to make flavored vinegar and oil. It’s incredibly simple.
To make flavored vinegar, start with good quality vinegar such as white wine vinegar, red wine vinegar, rice vinegar or apple cider vinegar. Next, add some washed and dried herbs such as rosemary, tarragon or a combination of herbs such as rosemary, parsley, thyme and sage. How much should you put in? Well that depends on the size of your container. You want enough herbs to impart flavor but not too much that it overpowers the vinegar. Start with a small amount of herbs and then taste the vinegar after a couple of weeks to see if it needs more herbs. Continue reading
July 22 2013
Catherine, the Duchess of Cambridge, was admitted to hospital in labor on Monday, July 22. As the world awaits the birth, MealEasy‘s Chef Paul Routhier has designed a delicious meal in celebration of Kate Middleton.
High in iron, vitamins A and C, and less than 450 calories, this energizing meal will replenish much needed nutrients post-pregnancy.
Want the grocery list? Get in touch!
Baby Spinach & Strawberry Salad
Servings: x4 Prep Time: 10 minutes
- 2 tbsp canola oil
- 2 tsp vinegar, cider
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 8 cups spinach, baby
- 1/2 onion, red, sliced (~1 1/3 cups)
- 16 strawberries, fresh
- 2 tbsp walnuts, roasted, chopped Continue reading
July 11 2013
Give this delicious recipe a try this weekend.
Email email@example.com the number of servings you want to prepare, and we’ll send you the revised recipe and grocery list!
Ready In: 40 min
Cuisine Type: Italian
Chef Paul’s Comments:
Mushrooms, red wine and tomatoes are here in this luscious Italian classic.
Wine Pairing Suggestions:
Corbieres (Languedoc) or Pinot Noir (Oregon)
This dish can handle a fairly robust Red wine. Continue reading
June 17 2013
Spring is a wonderful time for salad greens, sprouts and other tender leaves that can be mixed together to make beautiful, healthy salads. Fresh tender baby spinach with arugula, baby kale and bok choy leaves are just awesome. Adding more salads to your weekly meal plan is a good way to lose weight as long as you avoid high fat dressings.
Each of the following recipes makes about ½ a cup of dressing. All three can be made in less than 10 minutes and will last in the refrigerator for weeks.
Here are a few of our favourites:
A wonderful dressing for baby arugula, mixed greens or a spinach and apple salad.
1/2 cup fresh raspberries
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
½ tsp salt
½ tsp pepper, freshly ground
Place everything in a food processor or blender and puree.
May 24 2013
For many in the United States, Memorial Day is the first long weekend of summer and it’s time to get the barbecue going! Chef Paul created a fabulous menu to give you an eat-in or take-out picnic lunch.
Give it a try and post pictures of your meal on the MealEasy Facebook page.
Print Grocery List for this meal (pdf)>>> Download
Print Memorial Day Menu (pdf) >>> Download
May 22 2013
Do you think you’re getting the “healthy option” when ordering a salad from a fast food joint? Think again.
While some salads may offer less fat and calories than other menu items, often adding a bit of grilled chicken on your salad will make it as fat filled as a double Quarter Pounder with cheese!
Even if you do choose one of the “healthier” salad options, quite often you’re overwhelmed with sodium that’s three times the suggested meal amount of 480mg.
Do you want to eat a healthy salad for lunch? Then make it at home and brown bag it. That’s the only way you know what’s in your lunch. Don’t have time to make a salad in the morning? Then plan ahead! Last night’s leftover roast chicken will be great on mixed greens. Top the fresh greens with some cherry tomatoes and some toasted walnuts (toasted on the weekend and kept in the fridge for future use).
Add a little homemade balsamic dressing and bring it along to work with you, and you’ve got yourself a tasty and above all else, HEALTHY salad.
Oh…and that was MUCH FASTER than waiting in line at the fast food counter too!
Time to make: under 5 minutes
Cost: Less than $2.50
Calories: under 300
May 06 2013
Download Menu (pdf) here: Mother’s Day Brunch Menu
Download Groceries (pdf) here: Grocery List for this Meal
April 30 2013
You CAN take an unhealthy meal and flip it into something low calorie, low fat and super yummy.
Take the traditional burger for example. Loaded with high calorie condiments and red meat, the Chicken Burger with Pineapple Salsa is a great alternative. With only 380 calories per serving!
Chicken Burger with Pineapple Salsa
- 1/2 pineapple, fresh, peeled, cored, diced
- 1 mango, peeled, diced (~1 1/4 cups)
- 1/2 onion, red, thinly sliced (~1 1/3 cups)
- 2 tbsp cilantro, fresh, chopped
- 1 tbsp lime juice
- 1 tsp canola oil
- 12 oz chicken, ground lean (~1 1/2 cups)
- 1 apple, green, peeled, grated (~1 cup)
- 1/4 cup panko bread crumbs
- 1/8 tsp cayenne powder
- 4 rolls, whole wheat, sliced in half
- 4 leaf inner lettuce, green leaf
- 2 oz cheese, cheddar, low sodium, sliced thin (~2 slice (1 oz))
- Mix together the pineapple, mango, cilantro, lime juice and oil and set aside.
- Mix the chicken with the apple, panko and cayenne.
- Form mixture into 4 equal sized patties.
- Place the patties on a plate and put in the freezer for 10 minutes.
- Preheat the barbecue or grill.
- Grill the patties until cooked through, about 15 minutes, turning once.
- Serve the burgers on rolls with lettuce, cheddar cheese and topped with salsa
November 14 2012
Prepare to Eat Smart!
Plan ahead for a weekly balanced diet to ensure you’re getting the right amount of daily calories and nutrients to stick with your weight control goal and healthy lifestyle.
In this video, Chef Paul Routhier shows us how easy it is to make a delicious and healthy dish with Cod, Kale and White Beans.
For a Chef designed meal plan that includes an automated grocery list from more than 2000 detailed recipes that include calorie count and nutritional information, visit http://www.mealeasy.com
January 26 2011
We’re experiencing a cold snap here in Halifax right now…it’s brutally cold.
When the thermometer goes this low I like to cook hearty, stick-to-your-bones kind of meals like stews and risottos. Tonight for diner I’ve planned a mushroom risotto to go along with some pork tenderloin. Many people are intimidated by risotto and therefore never make it. While they are time consuming, risottos are not all that difficult to make.
I always start by sweating off some finely chopped onions and then adding the rice and toasting it until the grains begin to change colour. Then, I add wine, either red or white depending on what else I’m putting in the risotto. Once the wine has been absorbed by the rice, I begin to slowly add the stock one ladle at a time (either chicken or beef, again depending on the other ingredients).
Now you stir…and stir…and stir continuously adding stock until it is absorbed by the rice.
A good risotto takes time, usually about 25 to 30 minutes. There are no shortcuts. The liquid has to be slowly absorbed by the rice in order to get that wonderful creamy consistency.
Once your rice is almost cooked you can begin adding your other ingredients like mushrooms, parmesan, squash, asparagus, etc. If you add your ingredients too soon, you’ll slow down the cooking process.
For most people, the hard part is knowing when the rice is done or almost done. The only way to tell is by tasting it. The rice should be soft but not mushy; it should retain it’s firmness without being crunchy. I’ve added quite a few risotto recipes to the MealEasy site, all with simple to follow instructions that I know will easy your trepidation towards risotto…give it a try. Once you’ve made one of these risotto recipes, you’ll no longer be intimidated.
Risotto with Asparagus and Shiitake Mushrooms
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: Italian, North American
To freeze extra portions for future use, increase the number of servings by clicking on “Edit Meal” in “Meal Options”.
- 3 cups chicken broth, canned, low sodium
- 3 cups water
- 1 lb asparagus, trimmed, peeled and cut into 1/2″ long pieces (~3 1/3 cups)
- 1 onion, yellow, finely chopped (~2/3 cup)
- 2 tbsp butter, unsalted
- 1 1/2 cups rice, arborio
- 1/2 cup wine, white dry
- 8 oz mushroom, shiitake, stemmed and sliced thin (~12 2/3)
- 1 cup tomatoes, sun-dried, in oil, drained, chopped
- 1/3 cup walnuts, toasted
- 2 tbsp cream, heavy (35%)
- 1/4 cup cheese, Parmesan, low sodium, finely grated
- 1 tbsp lemon juice
- 1/4 tsp salt, kosher
- 1 tsp pepper, black freshly ground
1. Bring broth and water to a boil in a pot.
2. Add asparagus and cook for 3 minutes, until just soft.
3. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry.
4. Keep broth at a simmer.
5. Cook onion in 1/4 cup butter in saucepan over medium low heat, stirring, until softened, about 3 minutes.
6. Add rice and cook, stirring, 1 minute.
7. Add wine, increase heat to medium high and cook, stirring, until absorbed, about 1 minute.
8. Ladle in 1 cup simmering broth and cook, stirring, until absorbed, about 2 minutes.
9. Continue simmering and adding broth, about 4 oz at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, about 18 minutes.
10. Add the slice mushrooms, chopped sun-dried tomatoes, walnuts, heavy cream and asparagus to the rice.
11. Simmer for 2 minutes.
12. Remove from heat and stir in the cheese, lemon juice, salt and pepper.