Hillary Westover – Creative Sides

Tropical Green Juice

Fri, 06 Jan 2017 20:44:18 +0000

This green juice has personality. It’s light and zippy and the sweetness from the pineapple is nicely balanced by the tart apple and lime.

Ingredients

1 handful parsley
1 handful mint
3 – 4 kale leaves
1 lime, zest removed but leave as much pith (the white stuff in between the skin and the fruit) as possible
1/2 pineapple, peeled
1 green apple, cored

Directions

Feed fruits and vegetables through your juicer. I have an Omega J8006 which is a masticating juicer so I do my herbs first, followed by leafy greens and citrus, and I leave my hardest fruits and veg for the end to sort of “clean” as much out of the machine as possible.

Serve over ice. Makes two juices (quantity varies because of natural products).

Tropical Green Juice

2016-03-17 18:07:20

Serves 2

Write a review

Save Recipe

Ingredients

1 handful parsley
1 handful mint
3 - 4 kale leaves
1 lime, zest removed but leave as much pith (the white stuff in between the skin and the fruit) as possible
1/2 pineapple, peeled
1 green apple, cored

Instructions

Feed fruits and vegetables through your juicer, herbs first, followed by leafy greens and citrus. Leave hardest fruits and veg for the end to sort of "clean" as much out of the machine as possible.
Serve over ice.

By Hillary with 2 L's

Creative Sides https://creativesides.ca/

This post originally appeared on Hillary with 2Ls.

The post Tropical Green Juice appeared first on Creative Sides.

]]>

Black Bean Sweet Potato Soup

Sat, 01 Oct 2016 23:21:30 +0000

The leaves are turning, the temperature is dropping and rain is coming more frequently. We’re all getting ready to hibernate – pulling on warm layers, and making big batches of our favourite comfort foods to sustain us through the cold, dreary months ahead. Soup is one of my favourite comfort foods – it warms you up quickly, you can make it once in a big batch to last you through a week or two, and there are endless variations so it’s never boring!

This Black Bean Sweet Potato soup is quick and easy to throw together, full of vitamins and minerals, and is comprised wholly of ingredients I always have in my pantry (a major win in my books). It can be jazzed up with shredded cheese and sour cream or left plain and simple. The recipe makes a lot but it freezes well.

Black Bean Sweet Potato Soup

2016-10-01 15:57:26

Serves 8

A hearty and healthy soup, perfect for brisk fall days

Write a review

Save Recipe

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

2 tablespoons olive oil
1 onion, finely diced
4 carrots, sliced (approximately 1 cup)
1 sweet potato, finely diced (approximately 3 cups)
3 cloves garlic, minced
1/2 teaspoon cumin
1 x 796mL can diced tomatoes, with juice
2 x 540mL can black beans, drained and rinsed well
4 cups vegetable or chicken broth
salt and pepper to taste

Instructions

Heat olive oil in large soup pot over medium high heat. Add onions, carrots, and sweet potatoes and cook until softened, 7 - 10 minutes.
Add garlic and cumin and cook, stirring constantly, for another minute or two.
Add tomatoes with their juice, beans, and broth. Bring to a boil and cook until vegetables are completely tender, anywhere from 5 - 15 minutes depending on how big you sliced your veg.
You can leave this soup as-is or you can blend all (or part) of it for a smoother consistency. I like to use my immersion blender and blend in quick bursts to end up with a sort of half-smooth-half-chunky consistency.
Serve with sour cream, shredded cheese, sliced green onions, fresh cilantro, lime wedges, hot sauce, etc. The sky's the limit.

By Hillary Westover

Adapted from Hillary With 2 L's

Creative Sides https://creativesides.ca/

A version of this post originally appeared on Hillary with 2 Ls.

The post Black Bean Sweet Potato Soup appeared first on Creative Sides.

]]>

Cold Brew Coffee

Tue, 05 Jul 2016 20:41:24 +0000

The weather is warming up which means it’s the season of flip-flops, late evening sunsets, and my favourite summer staple: cold brew coffee. Don’t confuse cold brew with iced coffee; this isn’t your traditionally brewed coffee poured over ice. Cold brew takes time and a little love but it’s worth the wait. Removing heat from the brewing process removes coffee’s acidity so you end up with a coffee concentrate that’s subtly sweet. It’s also ridiculously cheap to make so wave goodbye to your overpriced lattes and embrace the magic that is making a week’s worth of coffee for just a couple of bucks.

Ingredients

1 cup coarsely ground coffee
4 cups cold-to-room-temperature water

Directions

Pour 4 cups of (not hot) water into a container that gives you a bit of stirring room at the top once you add your coffee. Sprinkle coffee over the top and give your mixture a gentle stir to incorporate your grounds and make sure they aren’t dry. Cover container with plastic wrap and store at room temperature for 12 – 24 hours.

Strain mixture through cheesecloth or a very fine sieve. Cover tightly and store in the fridge.

This makes approximately 3-3/4 cups of coffee concentrate. Serve over ice with water or milk, depending on how you like your brew. I’m a fan of a 1:1 coffee concentrate to water ratio with a healthy splash of cream and a dash of maple syrup but half the fun is playing around with ratios and additions to find your perfect cup o’ (cold) joe.

The post Cold Brew Coffee appeared first on Creative Sides.

]]>

Quick and Easy Easter Egg Craft for Preschoolers

Fri, 18 Mar 2016 00:27:49 +0000

Try as I might, I’m unable to embrace the crafty life with my son. Part of the problem is that at four years old, he’s still in the “flings things around with reckless abandon” stage and part of the problem is that glitter is evil. I want to do arts and crafts with my kid, I just don’t want to be cleaning up after arts and crafts for weeks after the glue is dried and the pompoms have been put away.

This easter egg craft is quick and easy and perfect for the preschool set. You can modify it with glitter and sequins and all sorts of fun and flashy embellishments, or you can preserve your sanity and leave it plain and simple like I did.

What you’ll need:

Scrapbook paper in fun, colourful prints
Embroidery floss
Small beads (check out the clearance bin at the craft store – you can usually find beads there)
Easter egg template (or you can freehand it if you’ve got skills. I bought a $1 Easter egg chalkboard at the craft store and used it to trace my eggs)
Glue sticks

What you do:

Step 1: Trace and cut out eggs from your scrapbook paper. You need two egg cutouts to make one egg. My son had a blast picking out different print combinations.

Step 2: Cut pieces of embroidery floss that are double the length of your eggs PLUS about 6 inches so your eggs will hang nicely. Fold a piece in half and knot at the bottom so you’ve formed a big loop. String a bead over your loop, down to your first knot, and make another knot right about it.

Step 3: Now for the fun. Hand your mini crafter one egg cutout and a glue stick and tell them to go nuts. Apply glue all over the non-patterned side of the egg cutout.

Step 4: Place your loop vertically in the centre of the egg with the bead at the bottom.

Step 5: Top with another egg cutout. Tie a knot right above the top of the egg. String another bead over your loop right down to the knot and tie another knot right above it. You can decorate your eggs with glitz and glam or write on them to make cute Easter cards. Hang your eggs wherever you need a little springtime cheer.

The post Quick and Easy Easter Egg Craft for Preschoolers appeared first on Creative Sides.

]]>

Kale Citrus Salad

Mon, 22 Feb 2016 20:42:50 +0000

Overrun with limp lettuce, the produce section is not a happy place in the winter. This kale citrus salad doesn’t pretend to be something it’s not. It’s not a place-of-honour-at-the-summer-picnic salad. It doesn’t feature jewel-toned berries or fresh-from-the-garden tomatoes. It’s winter salad. It’s a make-the-most-of-what-we’ve-got salad. It’s not pathetic or lackluster, though. This salad is robust and flavourful and defiant. This salad doesn’t care that it’s winter.

Kale Citrus Salad

2016-02-22 11:17:54

Serves 4

Write a review

Save Recipe

Ingredients

1 navel orange, zest and flesh
2 tbsp olive oil
2 tbsp apple cider vinegar
juice of 1/2 a lemon
1 tsp Dijon mustard
1 tsp honey
3 green onions, finely sliced
1 small bunch fresh mint, finely sliced (chiffonade) - approximately 1 heaping tbsp
1/2 cup crumbled feta cheese
4 - 6 kale leaves, finely sliced (chiffonade) - approximately 4 cups
1/4 cup chopped walnuts
salt and pepper to taste

Instructions

Zest orange into large mixing bowl.
Supreme the orange, chop, and add to mixing bowl with olive oil, apple cider vinegar, lemon juice, mustard, honey, green onions, mint, and feta cheese. Mix well.
Add kale and walnuts and toss until lightly coated with dressing. Season with salt and pepper.

By Hillary Westover

Creative Sides https://creativesides.ca/

The post Kale Citrus Salad appeared first on Creative Sides.

]]>

Rosemary Cranberry Simple Syrup Recipe

Mon, 15 Feb 2016 18:56:53 +0000

As a great host/hostess you want to provide a variety of options for your guests, especially the designated drivers. This simple syrup recipe can glam up alcoholic beverages or can be used on its own with club soda for a tasty non alcoholic option.

Simple Syrup Recipe Ingredients

1 lemon
water
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
3 – 4 sprigs fresh rosemary

Directions (Makes 3/4 cup)

Step 1: Give your lemon a good wash and then use a vegetable peeler to peel off one or two strips of lemon zest. Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.

Step 2: Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary to a saucepan. Bring to a boil while stirring constantly. Boil until the sugar is dissolved and the cranberries have popped. You can tell they’ve popped because you’ll see the skins split and the syrup will begin to take on a rosy hue.

Step 3: Remove from heat and let steep for two hours.

Step 4: Strain syrup through a fine mesh sieve and discard the solids.

Step 5: Store syrup in a tightly sealed glass jar in the fridge for up to two weeks.

To Use
Fill highball glass 1/2 full with ice. Add 1 ounce of syrup and top with ginger ale or club soda. Garnish with a lemon wedge or sprig of fresh rosemary and some frozen cranberries.

Cheers!

Cranberry Rosemary Simple Syrup

2016-02-15 10:28:55

Yields 3

Write a review

Save Recipe

Prep Time

10 min

Cook Time

2 hr 15 min

Prep Time

10 min

Cook Time

2 hr 15 min

Ingredients

1 lemon
Water
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
3 - 4 sprigs fresh rosemary

Instructions

Give your lemon a good wash and then use a vegetable peeler to peel off one or two strips of lemon zest.
Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.
Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary to a saucepan. Bring to a boil while stirring constantly.
Boil until the sugar is dissolved and the cranberries have popped. You can tell they've popped because you'll see the skins split and the syrup will begin to take on a rosy hue.
Remove from heat and let steep for two hours.
Strain syrup through a fine mesh sieve and discard the solids.
Store syrup in a tightly sealed glass jar in the fridge for up to two weeks.

Notes

To Use: Fill highball glass 1/2 full with ice. Add 1 ounce of syrup and top with gingerale or club soda. Garnish with a lemon wedge or sprig of fresh rosemary and some frozen cranberries.

Creative Sides https://creativesides.ca/

The post Rosemary Cranberry Simple Syrup Recipe appeared first on Creative Sides.

]]>

Creamy Tomato Spinach Soup with Quinoa and Chickpeas

Sun, 24 Jan 2016 01:30:05 +0000

This tomato soup is satisfyingly rich and creamy but the protein and leafy greens have it firmly planted on my healthy list. I used coconut milk with trepidation (I usually use it in curries and soups full of ginger and chilis) but it works here to add a nice creaminess to the soup without using actual cream.

Creamy Tomato Soup with Quinoa & Chickpeas

2016-01-23 16:59:39

Serves 8

Write a review

Save Recipe

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

2 tablespoons olive oil
1 onion, roughly chopped
2 carrots, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 cup dry white wine*
2 tablespoons tomato paste
1 (796mL) can diced tomatoes, with juice
1 (400mL) can coconut milk
2 cups broth
1 (540mL) can chickpeas, drained and rinsed well
1 (300g) block frozen chopped spinach, not thawed**
1/4 cup dry quinoa, rinsed well
1 tablespoon dried basil
1 tablespoon dried oregano
salt and pepper to taste

Optional toppings

grated parmesan or asiago cheese
finely chopped fresh parsley

Instructions

Heat olive oil in large soup pot over medium-high heat.
Add onion, carrots, and garlic and cook, stirring often, for 7 - 10 minutes until onions are translucent. Don't let your pot get too hot or you'll scorch your garlic.
Add white wine and cook, scraping up tasty bits from the bottom of your pot, until liquid is reduced by approximately 2/3.
Add tomato paste, diced tomatoes, coconut milk, broth, and chickpeas and bring to a boil. Turn heat down and simmer until carrots are very tender. Buzz with immersion blender until smooth.
Add spinach and turn heat up until soup boils. Add quinoa, reduce heat to low, and cook, uncovered, stirring occasionally, until quinoa is tender (approximately 15 minutes). Add basil and oregano. Taste and season with salt and pepper.
Top with grated parmesan or asiago cheese and finely chopped fresh parsley. Serve with crusty bread for dipping.

Notes

* If you don't have wine, skip this step and increase your broth by 1/2 cup.
** If you just have fresh spinach, use about three cups, chop finely, and increase your broth by about 1/4 - 1/3 cup.

By Hillary with 2 L's

Creative Sides https://creativesides.ca/

This post originally appeared on Hillary with 2Ls.

The post Creamy Tomato Spinach Soup with Quinoa and Chickpeas appeared first on Creative Sides.

]]>

Fig & Boursin Flatbread

Sat, 23 Jan 2016 23:33:04 +0000

This appetizer is quick and easy to throw together but it tastes and looks much fancier than it actually is (a winning combination in my books).

Ingredients

– 1 thin crust pizza crust (cooked)
– 3 tablespoons fig jam
– 1/4 wheel Boursin (garlic and fine herbs)
– 2 cups baby arugula, washed and dried
– 2 teaspoons olive oil
– 2 teaspoons balsamic vinegar
– salt and pepper to taste
– drizzle reduced balsamic vinegar glaze

Directions

1. Preheat oven to 425F.

2. Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 – 12 minutes until crust becomes golden.

3. In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.

4. Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.

Makes 12 thin slices.

Fig & Boursin Flatbread

2016-01-23 15:23:34

Yields 12

Write a review

Save Recipe

Prep Time

8 min

Cook Time

12 min

Total Time

20 min

Prep Time

8 min

Cook Time

12 min

Total Time

20 min

Ingredients

1 thin crust pizza crust (cooked)
3 tablespoons fig jam
1/4 wheel Boursin (garlic and fine herbs)
2 cups baby arugula, washed and dried
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
Reduced balsamic vinegar glaze

Instructions

Preheat oven to 425F.
Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 - 12 minutes until crust becomes golden.
In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.

Creative Sides https://creativesides.ca/

The post Fig & Boursin Flatbread appeared first on Creative Sides.

]]>

Mom’s Macaroni and Cheese

Tue, 17 Nov 2015 19:58:17 +0000

My mom has made the same macaroni and cheese since my siblings and I were little kids. Macaroni and cheese night was the best night. Looking back on it now, macaroni and cheese night was probably a “stretch the pay cheque until grocery day” meal or a “I cannot give a single more eff” meal for my mom but to us kids it was a special treat. I will never forget the day my dad tried to make mom’s macaroni and cheese. My mom was in the hospital giving birth to either my little sister or brother so my dad was taking care of me and my older sister. He made my mom’s macaroni and cheese but decided to give it a little flair in the form of onions, green peppers, black pepper, and olives. Have mercy. I’m still not over it.

Ingredients

3 cups dry elbow macaroni pasta
2 tablespoons butter
2 heaped tablespoons all-purpose flour
4 cups milk (I use whole milk because I am sinful but you can use 2% if you want a lighter sauce. If you use skim milk I will give you side eye so hard.)
1 teaspoon mustard (pro tip: don’t use grainy mustard if you plan to serve this to a picky child or they will ask you why you put “nuts” in the cheesy pasta and you will die a little inside.)
1 tablespoon Worcestershire sauce (optional but it really enhances the cheesiness so I don’t recommend skipping it unless you’ve got vegetarian concerns.)
2 cups grated cheddar cheese (I use old cheddar and it is decadent but regular cheddar is fine too.)
salt and pepper to taste

Directions

Step 1: Preheat oven to 350F.

Step 2: Prepare macaroni per “al dente” instructions on the bag. Drain and set aside.

Step 3: Melt butter over medium-high heat in medium-sized saucepan. Add flour and cook, stirring constantly, until butter and flour are combined well and the mixture has begun to smell a bit nutty, about 90 seconds – two minutes. If the roux starts to darken, turn down the heat.

Step 4: Add the milk slowly, whisking vigorously. I usually add the milk cup by cup, taking time to whisk and thicken the sauce between cups. Cook until sauce is thickened to the consistency of runny yogurt. Remove from heat and whisk in mustard and Worcestershire sauce.

Step 5: Now! This is important. If your sauce came anywhere close to a boil, it is too hot to stir in your cheese right now. Your cheese sauce will curdle. You will cry. Your macaroni and cheese will not be as good as my mom’s macaroni and cheese. It is worth your time to sit and wait and be patient for five minutes. Go make a cup of tea. Take a few deep breaths. Come back in five minutes.

Step 6: Right! We’re back. Stir grated cheese into your sauce, reserving about 1/2 cup to sprinkle on top. Taste and season with salt and (white) pepper. Mix sauce into pasta, spread into a casserole dish, top with grated cheese, and bake for 15 – 25 minutes until bubbly. Enjoy!

Step 7: If you’re not serving a toddler and want to fancy things up a bit, skip the melted cheese on top and make a nice crunchy topping from a couple of tablespoons of melted butter and about 1/4 – 1/2 cup of panko bread crumbs. If you want to get really decadent, you could also mix some crispy fried bacon bits and green onions into the panko mixture. Just don’t bring that nonsense around me or my older sister.

Serves six.

Pro-tip: Instead of reheating the leftovers in the oven, I like to scoop the mac and cheese into a saucepan and reheat on the stove with a bit of extra milk to prevent the pasta from drying out.

This post originally appeared at Hillary with 2 L’s

Mom’s Macaroni & Cheese

2015-11-17 11:41:23

Serves 6

Write a review

Save Recipe

Prep Time

10 hr

Cook Time

20 hr

Total Time

30 hr

Prep Time

10 hr

Cook Time

20 hr

Total Time

30 hr

Ingredients

3 cups dry elbow macaroni pasta
2 tablespoons butter
2 heaped tablespoons all-purpose flour
4 cups milk (whole or 2%)
1 teaspoon mustard (pro tip: don't use grainy mustard if you plan to serve this to a picky child)
1 tablespoon Worcestershire sauce
2 cups grated cheddar cheese
salt and pepper to taste

Instructions

Preheat oven to 350F.
Prepare macaroni per "al dente" instructions on the bag. Drain and set aside.
Melt butter over medium-high heat in medium-sized saucepan. Add flour and cook, stirring constantly, until butter and flour are combined well and the mixture has begun to smell a bit nutty, about 90 seconds - two minutes. If the roux starts to darken, turn down the heat.
Add the milk slowly, whisking vigorously. I usually add the milk cup by cup, taking time to whisk and thicken the sauce between cups. Cook until sauce is thickened to the consistency of runny yogurt. Remove from heat and whisk in mustard and Worcestershire sauce.
Now! This is important. If your sauce came anywhere close to a boil, it is too hot to stir in your cheese right now. Your cheese sauce will curdle. It is worth your time to sit and wait and be patient for five minutes.
Stir grated cheese into your sauce, reserving about 1/2 cup to sprinkle on top. Taste and season with salt and (white) pepper. Mix sauce into pasta, spread into a casserole dish, top with grated cheese, and bake for 15 - 25 minutes until bubbly.

Notes

Optional: Skip the melted cheese on top and make a nice crunchy topping from a couple tablespoons of melted butter and about 1/4 - 1/2 cup of panko bread crumbs. If you want to get really decadent, you could also mix some crispy fried bacon bits and green onions into the panko mixture.

By Hillary with 2 L's

Creative Sides https://creativesides.ca/

The post Mom’s Macaroni and Cheese appeared first on Creative Sides.

]]>

Simple Steel-Cut Oats

Tue, 03 Nov 2015 19:21:25 +0000

Steel-cut oats are whole oat groats that have been chopped into pieces but aren’t as processed as rolled or instant oats. They take longer to prepare than the other types of oats but their warm, nutty flavour and health benefits make them worth the effort. Make a big batch on Sunday night and you’ll have healthy, satisfying breakfasts prepared for the week.

Simple Steel Cut Oats

2015-11-03 11:26:44

Serves 4

Write a review

Save Recipe

Cook Time

40 min

Cook Time

40 min

Ingredients

1 cup steel-cut oats
4 cups milk or water (or a mix of both)
1 tablespoon brown sugar, maple syrup, or honey
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Stir ingredients together in medium saucepan over high heat.
Stir constantly until mixture comes to a boil.
Turn heat down to simmer for 30 minutes, stirring occasionally.
Top with dried fruit, chopped nuts, sliced bananas, chia seeds, hemp hearts, frozen berries, a splash of cream. The options are endless!

Creative Sides https://creativesides.ca/

Tell us in the comments below what toppings you would put on your oats!

The post Simple Steel-Cut Oats appeared first on Creative Sides.

]]>