Veggie Kabobs w EASY steps

In my best 'Mom voice', I ask: Are you getting your 8-10 servings of fruits and veggies each day? 

Well I'm certainly trying! In doing so, I try to keep grilled veggies in the fridge all summer long.
They are a delightful snack with crackers, they top your burgers or steak beautifully, and my favourite.... keep a few aside for some epic sandwich creations!

These are also a perfect option to make all the vegetarians happy at your Summer BBQ! 

(...and they taste a heck of a lot better than most 'veggie burgs')

I'm pretty sure anyone can make these (yes, even you Caro), but here are the 5 easy step to help:

1 - Soak your wooden skewers in cold water.
~20 mins

2 - Wash and cube your veggies. I used cherry tomatoes, onion, mushroom, peppers and zucchini.

3 - Add 2.5 tbp of olive oil and toss together in a bowl. Salt and Pepper as desired.

4 - Design your own skewers, (for my sister, I make some without mushrooms)


5 - Grill on medium heat for 10-15 minutes, or a bit longer if you like them more caramelized.

Nothing tastes better than food less travelled so why not refer to the Foodland Ontario availability guide when deciding what to buy. Have a look for yourself and see what's coming soon to a grocery store or fresh market near you!

What vegetable combinations should I try next time? Would love to hear from you!

I'll have the Balls. (That's what she said!)

Every time I watch Eat Street, I wonder where they heck all these Food Trucks are? I would love to jump on this delicious wagon craze but don't want to drive an hour to do so.

I have recently learned that there's a pilot project going on in the Kitchener/Waterloo Region (my hood). The City of Waterloo is running a pilot food truck project until Dec. 31, 2013. Licensed food trucks can operate in areas in uptown Waterloo, as well as in other locations throughout the city. 

One of those other locations is Kitchener City Hall.  All summer long there will be food trucks parked out front on Thursdays, from 11:30 am - 2:00 pm, until August.
You can bet I'll be at all of them.

You can check out the full summer schedule here: Kitchener's Downtown Live 2013
(Thanks Hilary for sharing all the deets).

May 21st was Day One.. the rain held out so I lined up at Kitchener City Hall with my appetite.

Schmuck Truck is a Gourmet Food Truck that satisfies your cravings for something different. They prepare great local food daily. You can follow when and where they are going to be on twitter and their website. You can follow Schmuck Truck on twitter here. 

The Pulled Pork Sandwich was the first menu item to catch my eye but was disappointed to learn they had run out! (I heard it was that good, aw well next time!) It was actually a blessing because my second choice was something I normally wouldn't have ordered. And it was super-taste. 

I asked for the balls...(the Risotto Balls you nut!), and grinned from ear to ear when the woman replied with "That's what she said." I have a feeling the get that a lot. Regardless, I had to go for it anyway. 

Delicious and definitely worth trying something new! A great option for only $6.
Inside: mushroom rice, basil and goats cheese. They are a great vegetarian option and are served with fresh and zesty marinara.

NEXT FOOD TRUCK DATE: Tomorrow! Thursday May 30 2013 @ Kitchener City Hall. 

The SWAT Truck, Sandwiches With A Twist will be on site from 11:30 - 2:00 PM. 

More info on facebook! 

Perhaps I'll see you there!

If you'd like to read more info on the Food Truck pilot project currently underway in the Kitchener Waterloo Region, visit http://www.waterloo.ca/en/government/foodtrucklicences.asp 

Dilly sweet potato fries w creamy dill + garlic mayo

Dilly sweet potato fries w creamy dill + garlic mayo (baked and delicious)

I make these often (my often is twice a week). They are melt in your mouth awesome. 

Sometimes the grocery store will label yams-sweet potatoes, or vice versa. I use whatever and they are both equally delicious.
If you're wanting to get a nice crispy bake to your homemade fries, it's best to cut them into desired size and soak in water for up to 24 hours. I let mine soak for about three hours chilling in the fridge. 

Here's what you need:
4 medium size sweet potatoes
2 tbs olive oil
1 tbs course sea salt
1/3 cup of fresh dill (chopped)
+ optional: cloves of garlic (the amount you use is up to you. I stink up a storm using an entire head of cloves) and love adding cherry tomatoes to the sheet when flipping mine the first time. 



Prep your baking sheet with aluminum foil and preheat oven to 425.

Peel, soak, and dry your potatoes. Cut them in half and then into half inch sticks.

Toss in a bowl with garlic, oil and dill. Coat evenly.

Bake for 20-25 mins and then add cherry tomatoes (toss in same bowl so they are lightly coated in oil as well).

Add sea salt and bake for another 15-20 mins.

Creamy Dill + Garlic Mayo 

1/2 cup mayo
1/4 cup freshly chopped dill
Juice from half a lemon
2 cloves of garlic (pressed)

Mix together and chill for 30 mins before serving.

You should have enough dill mayo left over to use on your sandwich the next day.

Don't plan on kissing anyone for a few hours? Add an extra clove of garlic. At the very least, I will still be your friend. Enjoy! 

The Cous is on the loose!

Couscous is probably one of the easiest things you can make in just a few minutes and it's amongst the healthiest grain-based products. 

Equal liquid to cous makes it easy to remember. By adding some simple ingredients, (cooked or fresh), you can pack it full of veggies and fresh herbs. 

It makes a delightful, low effort potluck contribution or can be the staple in your pre-made lunches for the week. I actually do this quite often...managing to bring it Mon-Thurs before I hit my couscous overload maximum. 


Here's what you need:

one bag of couscous. (I typically make 2 cups...this expands to more than 4).  

2 tomatoes

2 gloves of garlic

1 small shallot

1 medium red pepper

1 english cucumber

a handful of flat leaf parsley 

a handfull of fresh mint or cilantro

lemon juice and olive oil to taste

Boil water 1 to 1 ratio of couscous to hot water

Put 1 bag of couscous in a bowl add the water and cover tightly until water is absorbed

Cool in refrigerator

Blanch 2 tomatoes in hot water and peel and seed then dice finely

Blanch 2 cloves garlic in same water and mince

Dice one small shallot

Dice 1 red pepper in same size (small)

Dice 1 English cucumber in small dice if it has a lot of seeds remove and can be peeled if skin is tough

Chop one bunch of flat leaf parsley with a small handful of mint or cilantro

Mix all the ingredients together

Add lemon juice and olive oil to taste, refrigerate over night and adjust flavour next day, with salt and pepper to taste.