Everyday Living Food & Lifestyle
Zucchini Spears With a Zesty Tomato Sauce
ZUCCHINI is a green, oblong squash that is typically served in savoury dishes. It has a mild taste and the smaller to medium sized zucchinis have the best flavour.
Low in calories but high in fiber zucchini contains more potassium than a banana. Loaded with vitamins, minerals and antioxidants, zucchini is good for the digestive system and eye health.
Zucchini can be eaten raw in a salad or with a dip but it can also be steamed, sautéed, added to breads, muffins and pancakes, stuffed with rice and meats or spiralized into zucchini noodles.
Baked zucchini with herbs and parmesan cheese is a quick and easy side dish, as shown in the ZUCCINHI SPEARS WITH ZESTY TOMATO SAUCE recipe below.
Prep Time: 20 min Cook Time: 15 Min Servings: 4
Ingredients:
- • 4 medium size zucchinis
- • 2 tbsps olive oil
- • 2 tbsps fresh oregano
- • 1 cup finely crushed breadcrumbs
- • 1 cup shaved or grated parmesan cheese
- • 1/2 tsp salt
- • 1/2 tsp ground black pepper
- • 1 tsp red chilli flakes (optional)
Tomato Sauce:
- • 1 small can (398 ml) tomato sauce
- • 2 cloves garlic finely chopped
- • 8 cherry tomatoes halved
- • 2 tbsps olive oil
- • 2 tbsps oregano
- • 1 tsp sugar
- • Salt and pepper to taste
directions:
Pre heat oven to 450 degrees Fahrenheit.
Rinse the zucchini and pat dry with paper towel. Place the zucchini on a cutting board, trim the ends off and then slice into four pieces lengthwise.
Place the zucchini spears on a foil lined baking sheet, drizzle with olive oil and then sprinkle with salt, pepper and oregano. Next sprinkle the breadcrumbs evenly over the zucchini followed by the parmesan cheese and red chilli flakes if using.
Place the zucchini on the middle rack of the oven and bake for 12 minutes uncovered. Make sure not to overcook the zucchini as it will turn mushy.
To make the tomato sauce add olive oil to a small pan over medium heat. Add the chopped garlic and saute for about a minute followed by the cherry tomatoes and oregano. Saute for another couple of minutes and then add the tomato sauce, salt, pepper and the sugar. Simmer until the sauce starts to thicken and then remove from heat.
To serve place the zucchini spears on a platter and pour some of the tomato sauce over it. Leftover tomato sauce can be stored in the fridge in an airtight container for a couple of days.
Bon Apetit....
Jen’s Cooking Tips
• Use small to medium size zucchinis as they have more flavour
• Do not overcook zucchinis as they will become soggy and limp
• Whole zucchinis can be stored in the refrigerator in the crisper drawer for up to a week
• Fresh zucchinis have a bright green skin, yellow or green flesh, small seeds and feel smooth to the touch
• Zucchinis are 95% water and low in calories
• Zucchinis can be added to pastas, salads and stir fry recipes
• Baked zucchini goes well with grilled or roasted chicken, meat or fish
YOU WILL NEED:
• Zucchini
• Olive Oil
• Parmesan Cheese
• Breadcrumbs
• Oregano
• Tomato Sauce
• Garlic
• Cherry Tomatoes
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Breakfast Quesadillas
EGGS are tasty, filling and good for your health as a whole egg contains a little bit of every nutrient you need. Cheap and easy to prepare they are an inexpensive source of high quality lean......
Breakfast Quesadillas
EGGS are tasty, filling and good for your health as a whole egg contains a little bit of every nutrient you need. Cheap and easy to prepare they are an inexpensive source of high quality lean protein.
Blue, green, brown or white eggs may have different colours but there is no difference in taste or nutrition between them. An average hen lays 300 – 325 eggs per year. The colour of the yolk depends on the hen’s diet and age, and typically as hens age, their eggs become larger.
An extremely versatile ingredient, eggs are not just for eating but are used to make beauty products such as face masks, compost and garden fertilizer. In many cultures the egg is a symbol of new life, fertility and re birth.
Eggs are also a breakfast/brunch mainstay and scrambled, poached, baked or fried are some of the ways to consume eggs. Quick and simple to cook, eggs can also be used in burritos or quesadillas as shown in the recipe for BREAKFAST QUESADILLAS below.
Prep Time: 20 min Cook Time: 20 Min Servings: 2
Ingredients:
- • 2 large tortillas
- • 1 1⁄2 tsps Olive oil
- • 1 Chorizo Sausage cooked and casing removed
- • 3 eggs lightly beaten
- • 1⁄4 tsp salt
- • 1 tbsp butter
- • 1 cup shredded Mexican cheese
- • 2 cups kale washed, stemmed and coarsely chopped
- • 1 cup sliced button mushrooms
- • 1⁄4 cup chopped green onion
- • 1⁄2 cup chopped red bell pepper
- • 1⁄2 jalapeno seeds removed and chopped (optional)
- • Cooking spray
directions:
• Heat olive oil in a pan or non stick skillet on medium heat. Add onions and saute for about 2 minutes. Next add red peppers and mushrooms and saute for another 2 mins and then add kale, jalapeno pepper and chorizo sausage. Cook until veggies are tender and then remove from heat and keep warm.
• In a skillet melt butter on medium heat and pour in the egg mixture with a 1⁄4 tsp of salt. Cook eggs while stirring until they start to firm up then scramble until they are cooked through and remove from heat.
• Coat a large skillet or fry pan with cooking spray and heat on medium heat. Place a tortilla in the pan and sprinkle a 1⁄4 cup of cheese on one half of the tortilla followed by half the veggie mixture and half the scrambled egg. Top with a 1⁄4 cup of cheese and fold tortilla in half over filling. Cook for a few minutes until tortilla is golden brown, turning once.
• Transfer quesadilla to a cutting board and repeat the process with the second tortilla.
• Slice each quesadilla into 2 or 3 slices and serve with your favourite hot salsa, guacamole or sour cream.
Bon Apetit....
Winter Salad With Green Dressing
CRANBERRIES are rarely eaten raw due to their acidic and sour taste. They are typically consumed dried, in a juice, sauce or as supplements. Dried cranberries are typically sweetened with.....
Winter Salad With Green Dressing
CRANBERRIES are rarely eaten raw due to their acidic and sour taste. They are typically consumed dried, in a juice, sauce or as supplements. Dried cranberries are typically sweetened with sugar or a sugar alternative.
Related to blueberries, bilberries and lingonberries, cranberries are a rich source of plant compounds and antioxidants which include flavonoids and polyphenols. These help in keeping blood vessels healthy and cranberries vitamin C and calcium content assist in maintaining strong bones.
There are a multitude of ways to enjoy cranberries as they can be added to muffins, tarts, breads, stuffing, smoothies, spritzers, sangria or a salad as shown in the WINTER SALAD WITH GREEN DRESSING recipe below.
Prep Time: 25 min Cook Time: 35 min Servings: 4
Ingredients:
- • 1 small butternut squash
- • 2 tbsps olive oil
- • 1 tsp coarsely ground salt
- • 1 tsp coarsely ground black pepper
- • 1 small can sliced pears OR peaches drained
- • 1 small can beets drained, rinsed and cut in halves
- • 6 cups arugula OR baby spinach leaves
- • 1 cup chopped walnuts
- • 1⁄2 cup dried cranberries
Dressing:
- • 2 garlic cloves chopped
- • 3 green onions sliced
- • 1 cup Greek Yoghurt
- • 1 cup of fresh coriander and parsley leaves
- • 2 tbsps honey
- • 2 tbsps mayonnaise
- • Juice of half a lemon
- • 2 tsps olive oil
- • 1⁄2 tsp coarsely ground black pepper
- • 3⁄4 tsp salt or to taste
Directions:
• Pre heat oven to 375 degrees Fahrenheit
• Slice butternut squash into 1 inch thick pieces and remove seeds, pith and skin.
• Place squash pieces in a bowl and toss with olive oil, salt and pepper.
• Line a baking tray with foil and place the squash pieces on it. Bake on middle rack of oven for approximately 30 mins or until tender. Allow to cool and then cut into bite size pieces.
• In a blender place the garlic, green onion, yoghurt, honey, mayonnaise, parsley, coriander, lemon juice, salt and pepper. Pulse until smooth and then slowly add the olive oil and pulse for a few more seconds.
• Place arugula or spinach leaves in a large salad bowl. Arrange the squash pieces, beets, pear or peach slices around the edges of the bowl and the walnuts and cranberries in the center.
• Serve with Green dressing and crusty, sourdough or ciabatta bread.
Bon Apetit...
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Tortellini and Spinach Soup
Tortellini is an Italian bite size pasta which is stuffed with ricotta or parmesan cheeses, pork meat, sausage, dried mushrooms, herbs and vegetables. This ring shaped pasta is traditionally...
Tortellini and Spinach Soup
Tortellini is an Italian bite size pasta which is stuffed with ricotta or parmesan cheeses, pork meat, sausage, dried mushrooms, herbs and vegetables.
This ring shaped pasta is traditionally served in a broth but tomato, mushroom and meat sauces are also popular. Italy is recognized for its food culture and the work of rolling out the dough evenly and then cutting it into small squares, followed by the stuffing and shaping of the tiny tortellini is an art in itself.
Tortellini and Spinach Soup is the perfect week night supper that can be enjoyed by every member of the family. It is delicious on its own or with a tossed salad and garlic or crusty bread.
Prep Time: 10 min Cook Time: 15 min Servings: 4 - 5
Ingredients:
- • 1 package Spinach or cheese stuffed tortellini (350 gm)
- • 1 tbsp Olive oil
- • 3 garlic cloves finely chopped
- • 1 small yellow onion finely chopped
- • 6 tbsps tomato paste
- • 3 cups fresh spinach leaves stems removed
- • 2 carrots chopped
- • 10 cups of low sodium chicken broth
- • 1⁄2 tsp ground black pepper
- • Salt to taste
- • 1 tsp Italian seasoning
- • 1 cup half and half cream
- Garnish:
- • Grated parmesan cheese
- • Parsley leaves
- • Red chilli flakes (optional)
Directions:
1. Place the olive oil, onion, garlic and carrots in a medium size pot or Dutch oven. Sauté the vegetables until the onions are translucent approximately 4 – 5 mins.
2. Add the tomato paste, Italian seasoning, salt and pepper stirring frequently. Next add the broth and bring to a boil. Add tortellini and cook until the tortellini is al dente, about 5 mins.
3. Reduce heat to low and gently add the half and half cream and the spinach leaves and continue to simmer for a couple of minutes or until spinach leaves are wilted and then remove from heat.
4. Ladle the soup into bowls and garnish with grated parmesan cheese, parsley leaves and chilli flakes (optional).
Bon Apetit....
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About Me
Jennifer
Hi there, I am Jennifer Puri and welcome to CookLaughLive. The recipes presented here are simple, quick, and relatively healthy and are inspired by my family and friends and my love for cooking.
As a mom and grand mom I appreciate the value of simple recipes that don’t take a lot of time to prepare and use fresh, tasty and mostly inexpensive ingredients.
I live in Calgary, Alberta and in addition to testing, preparing and photographing recipes, I also enjoy reading, getaways to the mountains, interior decorating and the occasional “friendly” political discussion.
“Food is how we bring people together and show love.” - Giles Duley
Thanks for being here
Jennifer
Read MoreDid You Know
DID YOU KNOW that a little FACE POWDER can go a long way to reduce shine and create a smoother look?
April 22th, 2025
In days gone by powder was used all over the face but in today’s world applying powder in the right places is the way to go. This means that you should apply powder anywhere that needs coverage to last longer or areas that get greasier such as your nose or chin....
Face Powder can go a long way to reduce shine and create a smoother look
In days gone by powder was used all over the face but in today’s world applying powder in the right places is the way to go. This means that you should apply powder anywhere that needs coverage to last longer or areas that get greasier such as your nose or chin.
TRANSLUCENT POWDERS are very popular as they are colourless and can be used to set makeup without adding any colour. Use a MOISTURIZER to hydrate your skin before applying powder and always apply powder after FOUNDATION to seal it in place. If you use CONCEALER always apply it first to areas that need more coverage and then apply your powder.
There are five tools that really help when applying powder:
- Large fluffy powder brush
- Small powder brush
- Kabuki brush
- Powder puff
- Sponge
If using LOOSE POWDER dip a large fluffy powder brush into the powder, then tap off any loose excess on the back of your hand before applying it to your face.
If using COMPRESSED POWDER lightly swirl the powder brush over the compact, then tap off any excess powder before applying.
Lightly dust the powder over your face paying special attention to your T zone which is your forehead, nose and chin.
Next use a powder puff to lightly press the powder into the skin especially under the eyes.
Lastly use your brush to buff the powder into your skin to create a smooth look. Apply a little more powder to areas that need more coverage but be careful not to use too much powder as it can accentuate fine lines and dry areas around the face. You can also use a sponge to set smaller areas such as under the eyes, as these may be difficult to reach with a brush.
The tutorial video presented by Glam Girl Gabi offers many tips and products that might help you determine what works best for your skin type, routine and budget. The video is lengthy but fun and interesting to watch. Feel free to skip over any parts that might already be familiar to you.
Now you know..
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For more information call us at (403) 714-2572 or email jennifer@redriverleasing.com
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