LENTIL CAULIFLOWER CURRY

LENTIL CAULIFLOWER CURRY

Rating: 4.5 out of 5.
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LENTIL CAULIFLOWER CURRY

A slow cooked lentil cauliflower curry…

This lentil cauliflower curry came together so easily using what few ingredients I had on hand. But, it’s really all about the spices when it comes to curries. That and letting them simmer to develop more depth in their flavour profiles. So, although it may be simple to make, this recipe does take some time. It doesn’t require all that much work, but giving it time to let the flavour develop will take your curry from just okay to incredibly delicious. Serve on a bed of basmati rice or with a side of naan bread and enjoy!

LENTIL CAULIFLOWER CURRY

Want to try some other curry recipes?

Coconut Red Thai Curry

Butter Chicken

LENTIL CAULIFLOWER CURRY

Lentil Cauliflower Curry

A slow cooked curry full of perfectly spiced lentils and cauliflower
Prep Time 8 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Indian

Equipment

  • Large pan

Ingredients
  

  • 540 mL green lentils canned; drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 small tomatoes chopped
  • ¼ cup butter
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • ½ tsp chili powder
  • tsp salt
  • 1 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Combine the spices and set aside.
  • In a large pan, over medium-high heat, melt half the butter and sauté the onion for 2 minutes.
  • Turn heat down to medium, add the rest of the butter, garlic and spices. Continue to sauté for 3 minutes. Add the diced tomatoes and tomato paste and cook for an additional 2 minutes. Add the water, cauliflower, and lentils. Turn down to a simmer, cover with a lid and simmer for 1 hour.
  • Serve over a bed of basmati rice or with a side of naan and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cauliflower, Coconut Red Thai Curry, lentil, lentil cauliflower curry

6 Bean Salad

6 BEAN SALAD

Rating: 4.5 out of 5.
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6 BEAN SALAD

I love a good bean salad. I just find it so much more exciting than a regular old garden salad and it’s so much more filling! Filled with 6 different varieties of beans and finely chopped vegetables, this 6 Bean Salad really hits the spot!

Beans, beans and more beans, plus some veggies!

Please don’t feel restricted when it comes to this 6 Bean Salad recipe. You can swap or add/replace the vegetables depending on what you have on hand. However, the cucumbers in brine with garlic are pretty crucial in bringing in that extra punch of flavour and acidity. If you don’t have any cucumbers in brine with garlic on hand, then it’s crucial that you add some lemon juice, apple cider vinegar or other type vinegar. Perhaps before you try changing this recipe too much though you can give mine a shot 😉

Want to try some other salads?

Beet Salad

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

6 BEAN SALAD

6 Bean Salad

6 varieties of beans, with finely chopped vegetables to make a deliciously hearty salad
Prep Time 10 mins
Course Salad, Side Dish
Servings 8 servings

Equipment

  • Small bowl

Ingredients
  

  • 540 mL canned 6 bean mix drained and rinsed
  • 1 stalk celery finely chopped
  • ¼ small red onion finely chopped
  • ½ small red bell pepper finely chopped
  • 1 large cucumber in brine with garlic
  • 1 tsp brine brine from the cucumber in brine with garlic jar
  • ½ tsp olive oil extra virgin
  • ½ – 1 tsp salt to taste
  • ½ – 1 tsp pepper to taste

Instructions
 

  • Drain and rinse the beans from the can. Chop all the vegetables and combine all the ingredients in a small bowl. Salad tastes best when it has some time to sit in the fridge, at least 1 hour. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 bean salad, bean salad, salad

Cream of Green

CREAM OF GREEN

Rating: 4 out of 5.
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CREAM OF GREEN

Want a healthy soup that still has a creamy taste? Well then, here is the perfect soup for you! Full of whatever green vegetables I found in my fridge, this soup is blended until smooth and has a touch of cream. While it’s not required, the cream adds that little bit of naughtiness to an otherwise super healthy dish.

A cream of green vegetable soup that’s full of green goodness

Cream of Green

Don’t feel restricted to the green vegetables in this recipe. You can definitely add other green vegetables to this soup or swap some for others. I simply used what I had in my fridge so if you have broccoli but no leek, go for it! If you want to make this even healthier, try making and using your own homemade vegetable stock instead of using bouillon.

Want to try some other great soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Cream of Green

Cream of Green

A super healthy creamy soup full of blended green vegetables
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Soup

Equipment

  • Large pot
  • Hand blender or blender

Ingredients
  

  • 1 medium yellow onion chopped
  • 1 stalk leek chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 3 zucchinis chopped
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 2 tbsp vegetable bouillon
  • 3 cups water
  • 1 tbsp 10% cream

Instructions
 

  • Heat the olive oil in a large pan on medium-high heat. Once hot, add the onion and cook for 2 minutes. Next, turn the heat down to medium and add the garlic, some salt and pepper. Cook for an additional minute. Next, add the leek and celery, cover with a lid and cook for 5 minutes. Then, turn heat down to medium-low, add the zucchinis, cover and cook for an additional 5 minutes. Add the water and vegetable bouillon and turn up heat until contents come to a boil. Once boiling, turn down to a simmer and simmer for 5 minutes.
  • Blend the contents until smooth, adding any additional seasoning based on your preferences. Add the cream and your soup is ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword creamy green soup, green soup, green vegetable soup, healthy soup, soup


Fettuccine Alfredo

FETTUCCINE ALFREDO

Rating: 5 out of 5.
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FETTUCCINE ALFREDO

A deliciously creamy shrimp fettuccine alfredo recipe that’s made from scratch! Well… the sauce I mean.

I love a good creamy alfredo pasta, but boy does this recipe knock it out of the park! It’s a labour of love but the end result is to DIE for. I honestly wish I made a double batch because we just kept going back for more! This shrimp fettuccine alfredo recipe is ready in about 30 minutes and it’s truly restaurant quality. Take your time and enjoy!

fettuccine alfredo

This recipe does not need to include shrimp if you’re not a fan of seafood. Why not substitute it for some chicken or broccoli? The protein can be substituted for whatever suits your fancy. I also usually top my pasta with a whole lot of pepper. It can get a bit out of hand so, I decided to take my pictures beforehand.

The key with this dish is taking your time with the sauce. You want to make sure you cook out the flour in your rue and continuously stir your sauce as it thickens. That last step is a slow labour of love but, it’s so worth the end result. I hope you enjoy this super simple alfredo recipe!

Want to try some other pasta dishes?

Shrimp Pasta

Imitation Crab Pasta Salad

Spaghetti and Meatballs

Mac and Cheese

fettuccine alfredo

Fettuccine Alfredo

A deliciously creamy homemade alfredo sauce served with shrimp and fettuccine
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Sauce
Cuisine Italian

Equipment

  • Medium pot
  • Large deep pan

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 340 g shrimp
  • 2 cup 10% cream
  • ¼ tsp chili flakes
  • ¼ cup parmesan grated
  • 2 tsp salt
  • 1 tsp pepper
  • pinch nutmeg
  • 225 g fettuccine pasta
  • 2 tbsp olive oil

Instructions
 

  • Cook the fettuccine pasta as per packet instructions / until al dente, approximately 12 minutes in salted water. Once done, set aside.
  • Heat olive oil on medium-high heat in a large pan. Add garlic and chili flakes and cook for 1½ minutes. Add shrimp and cook as per instructions (depending if fresh or frozen). I was working with frozen shrimp so I threw them in the pan while frozen and cooked them on each side for 2 minutes. Once cooked, remove all contents and set aside (including oil, garlic and chili flakes).
  • Turn heat down to medium. Add the butter to the same pan. Once melted, slowly start adding the flour 1 tbsp at a time and stirring the contents until well combined, for approximately 2 minutes. Turn heat down to medium-low and slowly add the cream, continuously stirring until well combined. Add salt, pepper and parmesan and stir continuously until sauce starts to thicken, approximately 10-15 minutes. Once sauce reaches desired thickness, add in the shrimp and noodles. Serve with a side salad or slice of garlic bread and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword alfredo, alfredo sauce, fettuccine alfredo, meatballs in mushroom sauce, pasta, pasta alfredo, shrimp fettuccine alfredo, shrimp pasta

Potato Leek Soup

POTATO LEEK SOUP

Rating: 5 out of 5.
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POTATO LEEK SOUP

A hearty, creamy potato leek soup

Ready for another soup? Here’s a super simple, classic potato leek soup. It’s another one of my seasonal favourites and so cheap to make! Using minimal ingredients this soup still manages to pack a punch of flavour.

Potato Leek Soup

If you don’t have russet potatoes, feel free to substitute them for a different variety. You also don’t have to add the cream. I feel it nicely compliments the soup and ties everything together, but it’s definitely not necessary. This soup can definitely stand as it’s own meal, but the soup and sandwich combo is one of my favourite meals.

Want to try some other soups?

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Potato Leek Soup

Potato Leek Soup

A hearty, creamy potato and leek soup
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 6 servings

Equipment

  • Large pot
  • Hand emulsifier

Ingredients
  

  • 4 medium russet potatoes peeled; quartered
  • 1 medium yellow onion diced
  • 2 stalks leek chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable bouillon
  • 6 cups water
  • ½ cup 10% cream

Instructions
 

  • In a large pot, heat olive oil on medium-high heat. Once hot, add the onions and cook for 2 minutes. Next, turn the heat down to medium and add the salt, pepper, garlic powder and leeks. Mix and then sauté for 12 minutes, ensuring to stir the contents every few minutes.
  • Next, add the potatoes, water and vegetable bouillon and bring to a boil. Cook for 15-20 minutes until the potatoes are soft.
  • Take the soup off the heat and use a hand emulsifier until soup is blended to a smooth consistency. Lastly, add the cream and stir until combined. Soup is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword leek, potato, potato leek soup, soup

Beet Salad

BEET SALAD

Rating: 5 out of 5.
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BEET SALAD

Here’s my absolute favourite beet salad…

…and it’s my momma’s recipe. I love my mom’s cooking and there are so many recipes of hers that are my absolute favourites. This is definitely one of them. Whenever I’m away for a long time I always request the same meal: lasagna, beet salad and potatoes. I would die very happy if that was my last meal.

Beet Salad

This beet salad might take a while, but it really is super easy to make. Most of the cooking time is spent boiling the beets so it doesn’t actually require that much work. The rest of the time is spent letting it sit and marinate. It’s a great party salad because it makes a decent serving, but if you’re not serving a ton of people, don’t fret! This salad stays good for a week in the fridge and it suits a variety of dishes, particularly a meat and potato combo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Beet Salad

Beet Salad

A delicious cold beet salad
Prep Time 1 d 10 mins
Course Salad
Cuisine Polish

Equipment

  • Large pot
  • Medium-large serving bowl

Ingredients
  

  • 2 lb beets peeled and cooked til soft
  • 398 mL peas & carrots canned; drained
  • 341 mL corn canned; drained
  • 4 cucumbers in brine and garlic chopped
  • 1 stalk leek chopped
  • 1 cup mayonnaise
  • tsp salt

Instructions
 

  • Peel and boil your beets for 40-60 minutes or until soft.
  • Grate the beets into a bowl and add the remaining ingredients. Mix until well combined and refrigerate for 24 hours for best results. The salad must sit for a few hours at least to let the flavours marinate.

Notes

If you want to avoid having your hands turn pink, I highly suggest wearing gloves while handling the beets!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, beets, Bocconcini Salad, cold beet salad, cold salad

Pork Dumplings

PORK DUMPLINGS

Rating: 4.5 out of 5.
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PORK DUMPLINGS

Shortcut homemade pork dumplings

What could be better? Yes, these are time consuming, but boy are they worth it. This super easy pork dumplings recipe is the perfect way to celebrate national dumpling day today!

Pork Dumplings

I grew up eating a vast variety of perogies so it’s no surprise that I love dumplings. These pork dumplings are full of Asian flavours and although the shape is simple, the taste is great! I’ve always been so impressed with the different shapes and forms dumplings come in, but I’m in no way a dumpling pro. For that reason, I stuck to a very simple triangle design. Using square shaped pre-made wonton wrappers cut this recipe time in half, but it’s still a process. Folding each individual dumpling takes time and patience but it’s worth every minute.

The process of making the dumplings will take time, unless you have an extra set of hands. This isn’t a great dish for a rushed weekday evening but if you give yourself the time it’s a very rewarding dish. You decide how to cook them whether they’re steamed, boiled or fried. I personally love steamed dumplings but I don’t have a steaming basket (it’s on the list), so I decided to fry mine. A crispy outside is my second favourite way to eat dumplings and it definitely suited this recipe. I find that the pre-made wonton wrappers work really well for frying. Serve with a side of fried rice and you have yourself a super tasty meal!

Want to try some other Pork recipes?

Meatballs in mushroom sauce

Deconstructed Cabbage Roll

Pork Dumplings

Pork Dumplings

Shortcut pork dumplings using pre-made wonton wrappers but filled with a homemade ground pork mix.
Cook Time 20 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 38 dumplings

Ingredients
  

Pork Filling

  • 1 lb ground pork
  • 1 cup green cabbage finely shredded
  • 1 small carrot peeled and shredded
  • 2 tbsp Hoisin sauce
  • 1 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp minced ginger
  • 3 cloves garlic minced
  • cup green onion chopped
  • 1 tsp salt
  • ½ tsp pepper

Wonton Wrapper

  • 400 g wonton wrappers 1 pack
  • ½ cup water

For frying

  • 2 tbsp sesame oil

Instructions
 

  • Combine all the ingredients in a bowl to make your filling. Use 1 tbsp of filling per wonton wrapper and form in desired shape. The easiest shape I find is a simple triangle. Just fold your square wonton wrapper in half with the filling in the middle and coat edges lightly with some water to seal the edges together.
  • Once all your dumplings are made you can either bowl them for 5 minutes or fry them over medium-high heat in a pan with sesame oil, approximately 3 minutes on each side or until golden brown all over.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword dumplings, pork dumplings

ROASTED TOMATO SOUP

ROASTED TOMATO SOUP

Rating: 5 out of 5.
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ROASTED TOMATO SOUP

Beautifully simple Roasted Tomato Soup

I simply couldn’t resist buying a basket of fresh tomatoes because they’re everywhere in the grocery stores right now. I can’t say that I’ve always been a fan of tomato soup, but I knew this super fresh version would be a winner. And it was. Few ingredients are the way to go when making a dish as simple as this roasted tomato soup. This recipe truly highlights Ontario’s fresh tomatoes so if you’re looking for something to do with your crop this year, I highly recommend this soup! Pair it with a grilled cheese or throw some croutons in and you have yourself a healthy and tasty meal.

Roasted Tomato Soup

Want to try some other soups?

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Roasted Tomato Soup

Roasted Tomato Soup

A beautifully simple roasted tomato soup
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Soup
Servings 4 servings

Equipment

  • Baking sheet
  • Blender

Ingredients
  

  • 8-10 medium field tomatoes quartered
  • 1 bulb garlic cloves peeled
  • 1 medium-large yellow onion cut into eights
  • 2-3 tbsp olive oil
  • salt & pepper to taste
  • ¼ cup fresh basil chopped
  • 1 tbsp ½ and ½ (10%) cream

Instructions
 

  • Preheat oven to 300°F. Place all the vegetables on a baking sheet and cover with olive oil, salt and pepper. Roast vegetables for 1 hour.
  • Once they’re done roasting, transfer the vegetables to a blender and add the basil and cream. Blend until smooth and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword roasted tomato soup, tomato, tomato soup


BEEF BULGOGI STIR FRY

BEEF BULGOGI STIR FRY

Rating: 5 out of 5.
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BEEF BULGOGI STIR FRY

Such a simple but uber delicious Beef Bulgogi Stir Fry

I love a good stir fry! It’s such an easy way to eat a whole bunch of veggies in one go especially. It’s also a great way to use your veggies when they’re on their last leg. So, please don’t feel like you can only stick to the vegetables I used in my Beef Bulgogi Stir Fry because the options are endless. I got some amazing thinly sliced beef from T&T over the weekend so I decided to use it as my protein. Marinating it in CJ’s Korean BBQ Bulgogi Sauce was the perfect flavour profile for this Miki noodle stir fry.

Beef Bulgogi Stir Fry
Beef Bulgogi Stir Fry

Beef Bulgogi Stir Fry

Thinly sliced beef marinated in Bulgogi sauce over a Miki noodle and veggie stir fry
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian

Equipment

  • Wok

Ingredients
  

  • 400 g pre-cooked Miki noodles
  • 200 g thinly sliced beef
  • 1 cup Bulgogi sauce I used CJ’s Korean BBQ Bulgogi Sauce specifically
  • 1 small onion julienned
  • 1 small bell pepper julienned, any colour of pepper
  • 2 stalks celery thinly sliced
  • 1 crown broccoli cut into bite sized florets
  • 5 mushrooms sliced
  • 2 tbsp sesame oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp chili garlic sauce

Instructions
 

  • Marinate your beef in Bulgogi sauce for at least 30 minutes.
  • Heat the sesame oil in a wok over medium-high heat. Once hot, cook your beef 25-30 seconds on each side (depending on your preference), but be careful not to overcook it. Remove the beef from heat and set aside when done.
  • Turn down to medium heat and add in any remaining Bulgogi sauce. Next, add in the sliced onion, pepper, celery and broccoli. Cook for 3 minutes. Add in the sliced mushrooms and cook for an additional 3-5 minutes (depending on how you like your veggies cooked). Turn down to low heat and add in the pre-cooked Miki noodles, Hoisin sauce and chili garlic sauce. Mix in until well combined and let it simmer for 2 minutes. Serve and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword beef bulgogi, beef bulgogi stir fry, Stir fry

Sausage, bean and kale soup

SAUSAGE, BEAN, AND KALE SOUP

Rating: 5 out of 5.
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Sausage, bean and kale soup

A super hearty and chunky sausage, bean and kale soup

Soup season is upon us and I couldn’t be more excited! This sort of cassoulet inspired soup is one of my absolute favourites. A sausage, bean and kale soup is the perfect step towards fall and I hope you enjoy this quick and flavourful soup this season.

Sausage, bean and kale soup

If you don’t have white beans, why not try black-eyed peas or whatever you have on hand? Also, play around with different kinds of sausages, although I personally like a spicy Italian the best. If you don’t have your own vegetable stock then use a boxed kind or water and bouillon. Last thing, don’t be afraid to add more salt or pepper depending on your taste buds!

Want to try some other soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage, Bean and Kale Soup

Sausage, Bean and Kale Soup

A sausage, bean and kale coup, really just the quick version of a Cassoulet
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings

Equipment

  • Large pot

Ingredients
  

  • 3-4 Italian sausages I prefer to use a spicy kind
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 4 tbsp tomato paste
  • 3 tomatoes diced
  • tsp salt
  • tsp pepper
  • 1 tbsp oregano
  • 1 tsp thyme
  • 1 tsp chili flakes
  • 1 tsp basil
  • 540 mL white beans canned, drained and rinsed
  • 3 cups vegetable broth
  • 1 bunch kale destemmed and cut into small bite sized pieces.
  • 1 tbsp olive oil

Instructions
 

  • In a large pot, boil the sausages for 8 minutes. Once done, cut the sausages into bite sized pieces and set aside. Clean the pot to reuse for the soup.
  • On medium heat, add olive oil, and onion. Sauté for 2 minutes. Next, add the garlic, salt, pepper and chili flakes and cook for an additional minute. Then, add the thyme, oregano, basil, tomatoes and tomato paste and cook for another minute. Add the sausages, vegetable stock, and beans. Bring to a boil and then simmer for 5 minutes. Add the kale and simmer for another 5 minutes and it’s ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword sausage, bean and kale soup, soup