My little sister is pretty cool. She is also not so little anymore. For so long, I took for granted the fact that she looked up to me. I was the cool one. I introduced her to stuff. I helped her. Now, the tables have unfortunately turned. I’m constantly asking her what things mean / where she got something / what app is that? Maybe it should make me feel old, but it’s actually so special to me that now we lean on each other. We were always sisters, but as she’s gotten older we’ve become great friends. And friends rely on each other for things. One of the things she looks to me for is cooking advice. When my mom was visiting me a few weeks ago, the three of us were chatting on FaceTime and we had so much fun walking her through cooking a new dish for the first time.
My best memories of growing up involve spending time with my cousins. My family is pretty big, and I’m impressed by how my parents and their siblings, despite living in separate cities, found the time to keep us all together. One of my cuzzies, Trinati, has been on my mind a lot lately because she’s expecting a baby (girl!!!) soon. Growing up, I loved when she pretended she was my big sister (we were both blue-eyed blondes). I even had myself basically convinced that even though we are related on our mothers’ side, her dad’s mom was my grandma too. Or my YiaYia to be exact. Toula was an amazing Greek woman who we were all obsessed with. I have so many memories of her. She taught my mom how to make this chicken dish, that I am excited to now share with you all!
I like to listen to podcasts. I listen to them before bed, in the car, while I’m getting stuff done around the house. It’s my thing. Lately I’ve gotten into “Surprisingly Awesome,” where Adam Davidson & Adam McKay “reveal the hidden awesomeness in everyday things. Guess what? The podcast is pretty awesome. Last week I was listening to the episode “Broccoli,” and learned that broccoli, cabbage, brussels sprouts, kale, collard greens and kohlrabi are all part of the same plant family brassica oleracea.
With the weather getting colder, it’s nice to get to enjoy the warmer, heartier meals like soups and stews that you don’t always feel up to in the summer. This quick, clean-eating take on Italian wedding soup is about to change the game. There is basically no prep involved and you get a delicious, portable, protein and veggie packed lunch.
This Moroccan Chicken recipe is inspired from one of my first cookbooks ever, College Cooking: Feed Yourself and Your Friends by Megan & Jill Carle. The book was a really great way to start cooking because the recipes require minimal special tools, use inexpensive ingredients, and they have a whole chapter devoted to “food for the masses,” so you can feed your family or have this for dinner yourself with enough left over for a week’s worth of brown bag lunches. Many of the recipes in the book centre around refined carbohydrates so I’ve moved away from using it a bit, but this healthy recipe isn’t going anywhere.
You may have noticed that a lot of my recent recipes have been vegetarian. I definitely am leaning towards a Blue Zone / China Study – approved diet these days, but these diets do have room for meat, and I still do eat it. I’ve been getting requests for more meat recipes and I do not want to disappoint!
I recognize that this is very similar to last week’s post – but the zoodle (zuchinni-noodle, duh) / courgetti (courgette spaghetti, obvs) noodle option for spaghetti is tied in brilliance and flavour to the roasted spaghetti squash.
Welcome to the easiest healthy meal ever. This is so easy that it may seem like a cop out for a recipe post, but I just couldn’t take the risk that there was anyone out there that hadn’t tried substituting spaghetti squash in a pasta recipe.
This has been a great summer for salads in Kaleigh’s Kitchen. Nothing inspires me to make new recipes like cooking for friends and family, and this amazing salad is no exception. I was making a salad for a family get together (that’s my gorgeous cousin Kelly in the main photo!), and wanted to keep the flavours vibrant and summery, while still packing a nutritional punch with lots of kale. As I had a punnet of raspberries, I decided to try my hand at a homemade raspberry vinaigrette. It did not disappoint!
I’ve received a few requests for more quinoa salad recipes, and the only reason I haven’t posted one sooner is because I like my originals so much (Greek, Mexican, North African) that every time I make a pot of quinoa I want to stick with my old faithfuls! Last Sunday, however, I was ready to branch out. This salad is inspired by one of my favourite appetizers of all time – the antipasto platter.