Salads in Five: L’s PDQ Salad

 So I apologize for this picture looking like a mug shot. Of a salad. A Blackberry camera and bad florescent lighting will do that to you. Anyways, July (and summer!) are officially here, which means hot weather and lazy days alongside any excuse to be outside. Now if we put two and two together, spending so much time outside means you’ll need to eat outside, and what better light summer meal or side dish is a fresh, crunchy salad? Maybe a Pringle, but that’s bad for you. Salads are not.

Now usually when I make salads, they are to accompany meals so I can really focus my cooking energy and skill into the entree (and dessert, of course). That being said, I am waaaaaaay too Martha Stewart to throw a bag of salad in a bowl and serve it- it feels like cheating! So in true Twenties Project form, I’ve put together a simple recipe that’s cheap, delicious and fool-proof. The PDQ Salad. If anyone’s confused: Pretty Darn Quick.

L’s PDQ Salad

serves 4

4 c. spring mix salad (this is a great mix of baby greens you can get at your supermarket that’s bite-sized and deliciously flavourful!)

3 stalks of celery, diced

1 large carrot, shredded

1 c. cucumber, diced or sliced

1/3 c. feta

Thoroughly rinse the spring mix in cold water, and gently pat dry with paper towel or a clean and dry dish cloth. Place in bowl, no shredding required. Rinse (and scrub if necessary) the stalks of celery. Dice into bite-sized pieces and add to bowl. Rinse (and scrub if necessary) the carrot and gently pat dry with paper towel or a clean and dry dish cloth. Using a handheld or classic box-shaped grater, grate the carrot completely using a medium size grate directly into the bowl. Rinse cucumber, pat dry and dice 1 c. worth (approx. 1/2 of the cucumber) into bite-sized pieces (or slice into thin slices for a fancier looking salad) and add to bowl. Add feta and toss all ingredients until they are well mixed.

This salad is so simple and colourful, and because of the flavourful greens and feta and the satisfying crunch, it’s actually quite nice without any dressing at all! However, for all those dressing lovers out there, a nice and light Italian or balsamic vinagrette goes really well, or even a simple mix of extra virgin olive oil and lemon pepper would give it a little extra kick. Planning to use this for entertaining? Put out an extra bowl of feta (or parmesan!) and a few bottles of some different dressings so your guests can personalize their greens as best suits them. You could even grill up some fish or chicken to throw in for an entree salad, or use the mix to top some beef burgers! Clearly, the possibilities are endless, and they’re all PDQ.

Try this recipe out and leave me a comment telling me how you liked my PDQ salad, or better yet- send me a picture of my PDQ salad starring at your next summer party at ltwentiesproject@gmail.com!

Festive Fruity Salad

I was asked to bring a green salad as my contribution to a Christmas potluck party hosted by a co-worker of mine and I thought to myself, “Hey self. You’ve gotten off pretty much scot-free on this potluck thing. Making a salad is going to be no problem!”

I was feeling really good about it right up until the day of when I popped into the grocery store to pick up the ingredients. Just scanning up and down the vegetable aisle kind of threw me into a wild panic. How on Earth was I supposed to come up with a crowd-pleasing salad that was relatively cheap and easy to make?

Here’s what I came up with:

It’s not exactly a salad in five, but it can definitely be done in fifteen minutes. Just save the dressing in a tupperware container to bring to the party so you can drizzle it over your salad at the last minute. (Because no likes a soggy salad!) It’s a fun and easy contribution to any of your upcoming holiday parties, and the colors and flavor just seem kind of…festive. Hence, the festive fruity salad title. Gosh, I’m so creative.

Festive Fruity Salad

1 1/2 heads of romaine lettuce

1/2 English cucumber

1/4 red onion

113 g. goat cheese crumbles (plus more to taste)

1 pkg.  (142 g) Craisins (or any other dried cranberry)

540 mL mandarin wedges packed in light syrup

Rinse and pat dry romaine lettuce and twist into smaller, bite-sized pieces. Add cucumber, sliced into thin rounds, and red onion, sliced into small matchsticks. Drain mandarins through a sieve; reserve some of the liquid. Pat dry using paper towel or a dry, clean dishtowel. Add to mixture. Add Craisins and goat cheese crumbles. Toss until all ingredients have been liberally coated with cheese.

To make dressing, combine 3 tbsp each balsamic vinegar and olive oil, and 1 tbsp mandarin orange liquid. (You can use lemon juice or orange juice in case you forgot to reserve some, or you were awesome and bought your own mandarin oranges.) Whisk together in a small bowl with a dash each salt and pepper. Dress the salad at the last minute, making sure to evenly coat.

The end result is delicious- the vegetables are crisp counterpoint to the creamy goat cheese and the tangy/sweet mandarins pair perfectly with the cranberries to make the salad seem festive and fun. Plus, it goes really well with chicken! Crisis adverted.

A whole slew of holiday parties are just around the corner. I’d love to know what you’ve been cooking up in your kitchen. Drop me a line at thetwentiesproject@gmail.com

Still need more potluck inspiration? Check out our recipe page for more ideas on entrées and entertaining.

How to Make Vegetarian Eggplant Lasagna Without Pasta Noodles

Gran, CC-BY-3.0, via Wikimedia Commons

I love to eat. I hate to cook, especially when I am doing it for one. There is something truly depressing about the thought of eating alone, which is probably why I choose chips or other grazing foods, such as:

1. Crackers
2. Granola bars
3. Bread
4. Carrots, dipped in hummus
5. Celery, with cream cheese

All these foods can be consumed while standing or moving, which distracts from the fact you are eating alone. You can hold the celery in between your teeth while you hang curtains or paint your living room. You can munch on carrots while you clean your kitchen. Granola bars can be eaten enroute to work or school. You can hold your head up high and state to the empty room,

“I am just too busy to sit down, I am working toward my career” 

Then, because you are secure in your solitude, you reach into the freezer to retrieve the double, double chocolate fudge from behind the lean cuisine you swore you would stick to. But, considering single twenty-somethings’, like myself, adverse to cooking, would probably die on a diet like that, need to bring themselves to man the stove.

The first thing I learned to cook was cheesy black bean tortillas. I had gained ten pounds after a month, so I went back to salad and decided to drink more water … I may have even exercised, once or twice. Because, although comfortable with being alone, I also do not want to die of a heart attack by twenty-nine.

So, I learned to make other things … with a little help from my friends. And three cookbooks. And my sister because she was patient with me. And my cousin because she refused to accept “I just don’t like that” and made me eat it anyway.

No-Pasta Eggplant Lasagna
8 Servings

2 medium eggplants
1 Ib tofu (extra firm)
1 green bell pepper
2 tbsp nutritional yeast
10 oz freshly chopped spinach
1/4 cup blue cheese (gives an extra bite)
2 cloves garlic
1 tsp basil
1 can of tomato sauce
1 bag of shredded cheese (your choice, I like extra old cheddar)

Cut each eggplant lengthwise into moderately thin, even, 1/4 inch slices. Press each slice between two sheets of paper towel, this will draw out the moisture without having to add salt. When you are satisfied most of the water has been drawn out, preheat oven to 375 degrees.

Place the tofu and spinach and green pepper and blue cheese into a food processor (or magic bullet) and process (or blend) until smooth. Add the remaining ingredients – not the eggplant or tomato sauce – to the processor and blend until smooth.

Spread a thin layer of the sauce on the bottom of a 9×11 inch pan. Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread remaining tofu mixture over top of that. Top with a final layer of eggplant and pour the remaining sauce over this. Cover with foil and bake for 15 – 2o minutes; remove foil and back for an additional 15 – 20 minutes, until eggplant is tender.

Add a sprinkle of cheese to the top of the eggplant lasagna and broil for ten minutes, or until cheese is golden brown. Allow to cool for ten minutes before serving.

This is a delicious recipe and something you can share with your friends. And your patient sister … who will, in turn, sprinkle ground beef on it because she cannot imagine you served her a meal without meat – oh, family.

Virtual Vegan Potluck: Black Bean Enchiladas

S – I have always been pretty lax when it came to my diet. I often forget to eat proper meals and then, in the middle of the night, by the light of the refrigerator, eat peanut butter directly from the jar. I know I have the tools to live a proper well-balanced lifestyle buried deep within the recesses of my mind, but, well, unfortunately, I am kind of lazy when it comes to cooking. The other night, I forgot to turn on the burner while trying to make pasta. I didn’t notice for thirty-five minutes. I ate a slice of bread slathered with jam instead. I can count on one hand the amount of major diet-changing-decisions I have made in my entire life.

I was six when I decided raisins were no longer an edible option for my lunches, especially since the other kids were eating Gusher Fruit snacks. Since my mother was unable to pronounce the ingredients, we were not allowed to eat them. Hamburger Helper was nixed around my twelfth year. I blame my parents’ unhealthy reliance on that particular boxed dinner. I like to hiss at the stupid smiling gloved hand when I grocery shop. Nanaimo bars are disgusting, so I took scissors and cut those out of my life around my sixteenth birthday. I think everyone should avoid those plastic-chocolate nightmares. I went to vegetarian around my twentieth birthday, I’m sure my mother cried – erm, still cries, nightly. On my twenty-sixth birthday I decided to try veganism. I tried to go one whole week without cheese. I cried myself to sleep for three days before cracking and binging on a brick of extra old cheddar and a box of Triscuit crackers.

I am a work in progress. B is a work in progress. We are works in progress.

B – You know how most people go away to university and lose the freshmen fifteen? Well, I went away to university and lost the freshmen fifteen. I know many women will probably be screaming in envy at me for losing that extra fifteen pounds that always seem to elude most dieters. It was no picnic, though. Stress-induced medical problems lead to poor eating habits and it was around then I realized there were certain foods I had an extreme sensitivity to. I had always tried to avoid dairy products around “that time of the month”, and now it seemed like I had to avoid them a great deal of the time. It was many years before I had heard of the term of “lactose-sensitive” but once I did hear it, it all seemed to make sense. How else could I explain my body’s aversion to milk, but its love of yogurt? How could I feel nauseous after eating ice cream but still be able to eat cheese? Even though I’m not a vegan, I avoid most dairy products and veer away mostly from meat, so it seems natural that I would gravitate towards vegan meals to get all the fresh ingredients I need and avoid those foods which make me feel less then great.

But that’s what being in your twenties is all about, right? Figuring what works for us, and what doesn’t.

We tried a bunch of different recipes for this vegan virtual potluck and did hours of interwebs research, we turned out a lot of really horrendously dry dishes. We may have wept over some vegan soups, especially when we realized we made them wrong. Though, these black bean enchiladas were heaven … and we even enjoyed the vegan cheese. It gave us hope we could one day live without dairy cheese.

So, pull out some paper, take notes:

Ingredients:

From veganlovlie.com

Enchiladas:

• 1 block firm tofu, drained and cut into 1/2 inch pieces
• 1 can black beans, drained and diced
• 1/2 onion, diced
• 1 zucchini, grated
• 2 carrots, grated
• 1 green peppers, diced
• 1 c. homemade enchilada sauce (recipe below)
• 10-12 flour tortillas
• Daiya vegan cheese crumbles (optional)

For the enchilada sauce:

• 2 tbsp vegetable oil
• 2 tbsp flour
• 2 tbsp jalapeño pepper powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper, or to taste
• 2 cups water
• 1 8 ounce can tomato paste
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt

To make the sauce, eat the oil, flour and jalapeño pepper powder together in a large pot. Allow to cook for a minute or two. Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

Set aside. Dice the carrots, zucchini, and onion. Toss the vegetables in a bowl with about half the enchilada sauce. Add diced tofu and black beans. Combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas – be sure to get all the edges!

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking. When there are ten minutes remaining, remove enchiladas from oven and sprinkle with your favorite vegan cheese. Return to oven and bake for another ten minutes, or switch your oven’s setting to broil if you want your cheese extra crispy.

Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.

Are you looking for more delicious vegan recipes? We’re pleased to be involved in the vegan potluck! Click on the links below for other great recipes sure to be enjoyed by vegans and non-vegans alike.

Shaping Up for the New Year Starts in Your Pantry

With the holiday season rapidly approaching lets get out of all this festive merriment and set our sights to New Year’s Day. I’m personally not one to make any New Year’s resolutions but I know many people who do AND I know that the top resolution on most peoples lists is to lose weight or become healthier. As you probably know by now I am against the word diet. I am however a true believer in good, healthy eating. So what is the best way to make sure you’re eating healthily and stick to it? Stock your kitchen pantry and cupboards with with these 9 healthy essentials.

1. Broth: Vegetable, beef or chicken broth will help you to prepare fast rice dishes, sauces, reheating grains and braising. They infuse a ton of flavour without adding unwanted calories.

2. Mustard: Consider this your Super Condiment. Tons of flavour, many varieties, low calorie and no fat! You can use this to marinate meats, in salad dressings and you can use it in place of butter when cooking with a skillet.

3. Spices: No surprise here! Spices are the easiest way to add flavour to any dish without adding calories and boosting health benefits. Stock up on some of my favourites: Cumin seeds, Chili powder, Cinnamon, Red Chili Flakes, Tumeric, Nutmeg, Thyme, Oregano, Tarragon, Basil, Garlic Powder and Ginger. (Though I prefer those last three in their fresh state.) With these on hand you will never be stuck for a meal.

4.Lentils: The quick and easy staple for any healthy meal. They’re filled with protein and fiber and will fill you up easily. Plus they’re cheap so you can stay on budget. Make a big batch on Sunday and incorporate them into your meals throughout the week!

5.Dried Fruit: I swear I’m not trying to turn you into a bunch of granola munchers (which is actually another thing you should have in you pantry btw). Dried fruit like raisins, apricots and cranberries (unsweetened) are not only great for snacking but they also add in a nice little bit of welcome sweetness to meals. Try adding them to your salads, sauces or rice and couscous dishes. You won’t be sorry.

6. Vinegar: I recommend having a minimum of 3 different types of vinegar at one time. White, red or white wine and balsamic are the classics. If you want to really branch out I would also include malt and sherry vinegars to your collection. Each has its own unique flavour and will add a special punch of flavour to sauces, vinaigrettes and marinades.

7. Whole Grains: You cannot go wrong when you have this heart healthy ingredient on hand. They’re packed with fiber and can turn any dish, even leftovers, into a satisfying work of art. I would stock up on a few different varieties and play around with them until you find a favourite.

Well, now that you know the secret to keeping on track I’m sure you’ll want some healthy recipes to use your new ingredients in. Stay tuned cause they’re coming up shortly.

Cheers!

Christmas Dinner on a Budget

Sing it with me everyone, “Oh, Crappy Day!” I don’t know about you but I’m getting pretty tired of this rain. I hate to say it but at this point I’d much rather have snow. Not gross slushy snow but the big fluffy kind that could turn this city into a winter wonderland. The rain is literally putting a damper on my Christmas spirit so I’ve decided to fight back the urge to turn into a total Scrooge and give you some holiday meal ideas that won’t ruin your budget.

$50 Budget
You can actually do the traditional turkey meal (minus alcohol) for only $50. Pretty unbelievable isn’t it? Not when you can find a turkey for $12-$15!!!

So here is your $50 menu plan:

Appetizer:
Baked Brie (Just throw it in a 350 oven for about 5 minutes)

Garlic Crustini (slice horizontally place in oven until golden and rub with a clove of garlic)

Cranberry Walnut Coulis (Grab a pot put 1 cup whole cranberries, 3/4 cup water, 1 tbsp sugar, cinnamon, nutmeg and chopped walnuts to taste)

Main:
Oven Roasted Turkey (Rub butter over and under the skin, stuff with your favourite stuffing, and place in a 350 oven until internal temperature of 165 has been reached. Baste often)

Creamy Mashed Potatoes (Make these your own. Plain with butter and milk, blue cheese and bacon, roasted garlic, sour cream- nothing is wrong so really go for it!)

Candied Turnip (Cut into chuncks discarding the rind and treat as potatoes. Boil, mash and add 1/2 large stick of butter, brown sugar and salt to taste. It should taste like a savoury caramelized turnip)

There you have it! A wonderful holiday dinner for less so you can have money left over for presents! Do you have any more dinner ideas on a budget? Email us at thetwentiesproject@gmail.com.

The Twelve Days Of Christmas

The countdown to Christmas has officially begun.

There are twelve days left to make a last mad dash to the mall, tie up loose ends and wrap up the merriment before the thrill of the coming new year takes hold. So with twelve days left before C-Day what can you do to maintain your sanity and embrace the spirit of the season? Take it one day at a time.

the eater’s guide to christmas dinner

Image from whatscookingamerica.net

They say a true lady never reveals her weight, which is why I’m not going to do it here. I will admit, however, that I love me some Christmas dinner. Every year I ditch the diet and go all out and this year will be no exception.

First of all, you should know that I don’t believe in diets at all. I pretty much eat whatever I want. That isn’t to say that I just walk around inhaling junk food all day (only some days). I just find that if I eat when I’m hungry and pay attention to the things that my body tells me it craves, I generally do okay. That means also paying attention to my sweet/salty cravings too. If I don’t I become a maniac and I find myself binging on whatever food I happen to crave at the moment. Or even worse, I start eating really weird things at really weird times of day so I can shut up that annoying voice in my head telling me I want something sweet. Like eating canned icing with a spoon after a three-day chocolate craving that wasn’t satisfied. Trust me, it’s not a good place to be.

how to be a good guest

We are now nine days into December, and I am pretty sure I can assume your holiday party calendar is beginning to fill up. I know mine sure is! I also know how hard it is becoming to pry yourselves out of bed in the morning as the countdown to Christmas draws nearer. So here are a few tips which will help you look your absolute best no matter how tired and in need of the upcoming holiday you are. I am going to ensure that you are the guest hosts will want to have at their parties.

It’s true we are all beginning to run a little ragged come this time of year. Our skin takes a beating, our hands and nails look like the Sahara desert and I cannot even talk about the kind of havoc that wearing a scarf does to my hair! So, let’s start by trying to make ourselves our most gorgeous for all those upcoming holiday photo-ops. The prettier you are, the more displayed family photos and albums you will have; instead of the ones we untag on Facebook or hide under the bed and in the back of closets. Believe me, you are going to want the memories one day.