Posts Tagged ‘Recipe’

Aug
20


Summer is almost over which is really really sad. However this recipe is going to make you smile. It’s super easy to make (3 ingredients) and it’s perfect for an after school snack!! (which is right around the corner for many of us)

However, you will need a lot of time. About 10 minutes to actually make the recipe and 5-6 hours to sit in your oven. You have now been officially warned!!

I hope you continue reading…..

As always, there’s a story behind this recipe! I happen to have gone raspberry picking and then realized that I was too lazy to bake and had no room to store them in the freezer.

I headed over to Pinterest and entered the word “raspberries” into the search engine. A whole bunch of ideas came up but one in particular got my attention that was featured on a blog called www.liveeatlearn.com.

I wish there were more photos but I honestly didn’t think it was going to turn out so I didn’t take any photos while making it. #lessonlearned #bepositive.

3 Ingredient Fruit Leather Roll up (original recipe can be found here).

Ingredients:

  • 3 cups fruit (try raspberries, try this with mango, try it with blueberries…)
  • 2-3 Tbsp honey can sub sugar or sugar-substitute
  • 2 Tbsp lemon juice (I didn’t have any and it still worked out)

INSTRUCTIONS

  1. Blend fruit in a fruit processor. Mix in sweetener and lemon juice. (simple eh?). It shouldn’t be too thick or too thin.
  2. Line a cookie sheet with plastic wrap (a good quality one).
  3. Pour the pureed mixture into the pan lined with plastic wrap then spread out ⅛ to ¼ inch thick
  4. In oven at 140 to 170 degrees F (60 to 75 degrees C, or as low as oven will go) for 5 to 6 hours, or until middle is not longer tacky.
  5. Allow to cool, then remove from plastic wrap.
  6. Use clean scissors, cut into 1 inch wide strips.
  7. Wrap with strips of parchment or tissue paper, then use tape or string to seal. (I didn’t do this step as it was so good that we ate all of it right away)
 Final Result: Pretty Cool eh?
 
I can’t wait to try this with the strawberries that are sitting in my freezer.

Happy Baking!!

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , ,

Apr
13


I’ve been busy in the kitchen lately which is code for “I have some recipes to share with you”.

I must admit, I was nervous when I was making this dish as I wasn’t quite sure it would work out but it did! (hip hip hooray).

This recipe only requires a few ingredients and wasn’t hard to make at all. My biggest tip to share with you is to invest in a cheesecloth (available at any dollar store) to ensure that your grated potato is DRY!

Wringing out the grated potato in a dish cloth just isn’t the same. Trust me. So here’s what you need to know to make this fabulous side dish.

Recipe: Spinach Potato Nest (original recipe found here www.MayIHaveThatRecipe.com)

4 large Yukon Gold Potatoes
1 tsp salt
¼ – ½ tsp pepper
2½ tsp garlic powder
2½ tsp onion powder (I went to Bulk Barn to grab this ingredient)
4 tsp vegetable oil
Cooking Spray
4 cups of frozen spinach thawed  (I bought 2 packages and it was more than enough)
4 tbs extra virgin olive oil
4 large eggs

Instructions

Preheat oven at 400F
1. Grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes. Squeeze as much water out of the grated potatoes as you can. (I used a cheesecloth and you should too!!)  Season with ½ tsp garlic powder, ½ tsp. onion powder, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.

2. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and ½ tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside. (Note: I squeezed out the water with my hands just to make sure it was dry)

passover -spinach

3. Generously spray a 12 muffin tin pan with cooking spray.

4. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides. (Another Tip: I spent a bit of time, pressing the potatoes down)

passover - nest

5. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven.

Final Product:

passover - spinach final

Happy Cooking!

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , ,

Mar
16


Please forgive me as I haven’t been blogging as much as I normally do. You can blame the following recipe which is so simple that I’m making a batch every two days. What’s not to love? All you need is a blender and a few ingredients. I’m also loving the fact that there’s NO FLOUR, NO SUGAR and NO BUTTER in this recipe.

blender - ingredients

This recipe is saving me in the morning as I tend to sleep in till the last possible moment. As a result – there’s always a mad dash out the door WITHOUT eating anything. Now I simply grab a zip lock bag and enjoy these muffins in my car. Can anyone else relate?

I’m not going to keep you waiting much longer for the recipe. Here it is!

Recipe: Blender Oatmeal Muffins (original recipe can be found here – www.wellplated.com)

Ingredients

2 cups oats (quick cooking or old fashioned – I used old fashioned)
2 large ripe bananas
2 large eggs
1 cup plain Greek yogurt
2 to 3 tablespoons honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract

1/2 cups of mix ins – chocolate chips, raisins, nuts, chopped dates – whatever you want!!

Directions:

1. Preheat oven to 400 degrees

2. Mix all ingredients in the blender. (how easy could this get?).

blender - blender

3. Drop batter into a well greased muffin pan. Fill no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

FINAL RESULT!!

blender - finalHappy Baking!!

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , ,

Mar
01


I hosted a dinner party on Saturday night and the menu looked liked this:

-Ginger Tomato Soup with Roasted Chickpea Croutons

-Zucchini Ribbon Salad with Feta Cheese and Nuts

-Roasted Za’atar Cauliflower with Dates, Pine Nuts and Thyme

-Sweet Potato Noodle Salad with Roasted Corn

-Winter Citrus Butter Salmon

All the recipes were found on Pinterest  (does that surprise you?) plus it was the first time I had attempted to make these recipe. Pretty brave move, non? I also brought out my china that was purchased in 1990 but in storage for the last 5 years. I’m determined to start using it again every Friday night.

china 2

Needless to say, I would make each and every recipe again!

This blog post is going to be dedicated to one of the recipes that I made for the dinner party. PS a trip to Bulk Barn with help with you with most of the ingredients. Hope you appreciate that tip!!

RECIPE; Roasted Za’atar Cauliflower with Dates, Pine Nuts and Thyme (original recipe courtesy of www.downshiftology.com)

1 head cauliflower, cut into florets
3 tbsp olive oil
1 tbsp, za’atar spice *I used a few tablespoons.
salt and pepper, to taste
¼ cup pine nuts
1 tsp olive oil
6 Medjool dates, pitted and diced
1 tsp fresh thyme, plus extra sprigs for garnish

INSTRUCTIONS
1. Preheat the oven to 400 degrees fahrenheit.
2. Place the cauliflower florets on a baking sheet and drizzle with 3 tablespoons olive oil. Sprinkle with za’atar spice, salt and pepper and toss.

saturday - roasted cauli
Cook in the oven for 20-25 minutes or until golden brown, and stirring halfway through.

3. While the cauliflower is cooking, heat a small pan on medium heat. Toast the pine nuts in a dry pan for 1-2 minutes, then add 1 tsp olive oil, the chopped dates and thyme. Cook for another minute or two.

saturday - pan -dates

 

3. Mix the date/pine nut mixture with the cauliflower florets in a serving bowl.

saturday - cauliflower

Trust me, this dish tastes delicious and wasn’t hard to prepare at all.

PS more recipes from this dinner party will be on its way!!

Happy Cooking.

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , ,

Feb
09


I make a batch of banana muffins about twice a month. They are the perfect snack, freeze beautifully and the muffins are a nice addition to a lunch box as well.

Recently I was introduced to the Guiding Stars program which is now available at No Frills, Loblaws and Real Canadian Superstores. Next time you are shopping, look for these signs which indicates a “better choice”.

PC - Guiding Stars

Here are two examples of Star Ingredients:

Egg
★★ White Eggs – Large
★★★ Omega-3 Eggs

Flour
★ White Flour
★★ Whole Wheat Flour
★★★ Whole Spelt Flour

Therefore you could take my amazing banana recipe and make it even healthier just by using an Omega-3 Egg or by adding a high-fibre cereal, flaxseeds, hemp hearts and/or your favourite nut to turn this snack into a healthy breakfast option!

See what I mean? It doesn’t take a lot to make an ordinary recipe a much healthier recipe!! Plus the Guiding Stars program is an easy way for you to accomplish this.

Once again, look out for these blue stars!

pc - two stars

Not to mention, that certain Loblaws stores have In-Store Dieticians to assist you as well!!

Here’s my banana muffin recipe but feel free adapt it with Star Ingredients!

pc - ingredients

Ingredients

2 cups of mashed bananas (about 5) Note: the darker the better
3/4 cup granulated sugar
1 egg (see options below with Star Ingredients)
1/3 cup melted butter
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cups all purpose flour (see options below with Star Ingredients)

Star Ingredients

Egg
★★ White Eggs – Large
★★★ Omega-3 Eggs

Flour
★ White Flour
★★ Whole Wheat Flour
★★★ Whole Spelt Flour

Note from In-Store Dietitian, Lauren Baker:
Add Ground Flaxseed
Add Hemp Hearts
Add Cinnamon + Vanilla
Add “crunch” with Bran Flakes or Quick Oats

I really do believe that homemade muffins are a convenient snack for on-the-go routines, and can be lower in saturated fat, sugar, and calories than store bought or fast-food alternatives! For improved portion control, try making mini-muffin and enjoying only one or two with your morning coffee. Its a win-win!!

Happy Baking!

Disclosure: I was compensated for this blog post, however all opinions are my own

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , , ,

Jan
17


The other night, we entertained which is code for: “try some new recipes”. So I spent some time on Pinterest looking for inspiration and then planned the following menu:

-Edamame Salad

entertaining - edamame

PC® Vegetarian Pot Stickers

entertaiing - potstickers

-Rice Wraps: trust me I will blogging about this one day soon

entertaining - rice wraps

-Sushi platter from Sushi on Bloor

-Avocado Egg Rolls with a sweet chilli sauce (click here for the blog post with the recipe)

entertaining - eggrolls

-General Tso’s Tofu

entertaiing - tofu

I’d like to share the General Tso’s Tofu recipe with you, as it was beyond delicious and easy to make as well. The trick is to squeeze the excess water from the tofu which is something I’ve just started to practice and it makes all the difference.

Plus I’ve never coated tofu in cornstarch before either and I believe this made a difference too.

RECIPE:  GENERAL TSO’S TOFU (original recipe can be found by visiting www.grumpyshoneybunch.com)

1 block extra firm tofu
3-4 Tablespoons cornstarch
1 Tablespoon canola oil

Sauce: (there’s a lot of ingredients but don’t let this scare you)
½ cup brown sugar
3 tbsp hoisin
3 Tablespoons white or rice vinegar
3 Tablespoons ketchup
2 Tablespoons soy sauce
½ cup water
1 tablespoon Sesame oil
4-6 spring green onions, sliced
3 tbsp fresh ginger finely chopped
Hot pepper flakes (optional) ps I didn’t chose to use hot pepper flakes

INSTRUCTIONS
1. Squeeze tofu of excess water! (this is an important step) I did this by placing the tofu between two plates and then placing a heavy object on top of the plate i.e….I used my water jug! Wait 30 minutes or longer.

2. Prepare the sauce: Miix together the first 6 ingredients and set aside.

3. To prepare tofu for frying: Cut into cubes and then coat lightly with cornstarch and fry in a shallow frying pan with canola oil until browned and crispy. Remove from frying pan and set aside.

tofu - fried

4. Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant.

tofu - ginger

5. Then combine everything….the tofu, the ginger/scallions and the sauce. Stir till all the tofu is coated in the delicious sauce.

Happy Cooking!

 

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , , ,

Jan
08


Over the holidays I found myself with some serious spare time on my hands which meant there was this fantastic opportunity to spend some time in the kitchen. Nothing makes me happier than spending time in the kitchen (please don’t judge me. Lol)

It also makes me happy to discover recipes that only involves 4 ingredients. Yes  – that’s right – 4 ingredients.

spinach-ingredients

This recipe intrigued me as it included an unusual ingredient which I believe made all the difference. This ingredient is: HERBED STUFFING. Believe it or not I’ve never bought a box of stuffing before but wow did it ever provide flavour (and crunch too)

Also loved the fact that you can freeze these Spinach Balls. (original recipe can be found here)

Here’s what you will need: (note: I cut the recipe in half)

INGREDIENTS

2 (10 oz.) packages frozen spinach, thawed & well-drained (very well drained)

2 small onions, very finely chopped

2 1/4 c. stuffing with herbs

6 eggs, beaten

1/2 c. butter, melted

1/2 c. Parmesan cheese

2 tsp. garlic salt

1 tsp. black pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine all the ingredients.

spinach-stir

3. Shape into golf-sized balls and place on a baking sheet.

spinach-tray

3. Bake in preheated oven for 20 minutes, or until heated through and browned

FINAL RESULTS

spinach-final

Serve these delicious Spinach Balls with salmon and a salad and bingo you will have a pretty delicious meal! (in my humble opinion).

OR

Put them on an appetizer plate along with other goodies!

appetizer-plate

Happy Cooking!

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , ,

Dec
27


In 1990, I was introduced to the Cheesecake Factory while visiting Washington. Since then, I’ve been to Cheesecake Factory in numerous other cities and I always (I mean ALWAYS) order the same thing: Crispy Avocado Egg Rolls. I just adore the combo of the crispy wrapper and the creamy avocado  inside plus the addictive sauce.

Naturally I was scrolling thru Pinterest and discovered a recipe for these delicious egg rolls. Within no time at all I was making these egg rolls!

Here’s the recipe. (original recipe can be found here – www.savorytooth.com)

Recipe: Avocado Egg Rolls with Sweet Chilli Sauce

Ingredients

10 egg roll wrappers
3 avocados, peeled and pitted
1 roma tomato, diced
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil, for frying

For the sweet chili sauce:
4 tablespoons sriracha
2 tablespoons white sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil

INSTRUCTIONS

1 Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency. This will become the egg roll filling. Pretty easy so far, right?

avocado-bowl
2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Once again, pretty easy!

avocado-stuff

3. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers. (not hard at all)

eggrolls-wrapped-up
4.  Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.

FINAL RESULT:

eggrolls-final

Now don’t forget to make the sauce! I couldn’t believe how easy it was to make this sauce and how freakin’ delicious it was.

eggroll-sauce

I really need to organize a dinner party soon! These egg rolls would be a hit.

By the way – here’s what I did with the rest of the wonton wrappers. I put them in a muffin pan and baked them at 375 degrees till golden brown. They are now in a sealed container in the (stuffed) freezer and will come in handy as an appetizer. Most likely I will fill them with roasted garlic, tomatoes and basil. However you never know what other ideas I might find on Pinterest!!

eggrolls-wonton-wrapper

Happy Cooking!

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , , , , ,

Dec
22


Its that time of year where there’s a lot of entertaining going on. So I thought it might be useful to share two recipes for you.

The first recipe is ideal for breakfast or a brunch. I discovered it while flipping through a RICARDO magazine and thought “hmm..this sounds interesting AND easy”.  I tried it and it worked!! In the event you have never heard of Ricardo before, he is a well known media personality in Quebec who launched an English version of his magazine in 2014.

Basically all you need is some cheddar cheese (I used St.-Albert cheddar of course), Wonder Bread and a waffle maker (I used my beloved Breville Waffle Maker)

ricardo-cheese

Place one piece of buttered Wonderbread onto the waffle maker (buttered side facing down), place some cheese on top, place another piece of buttered Wonderbread on top (buttered side facing up)…close the waffle maker for a few minutes and bingo you have these delicious Cheese Waffle Sandwiches (with NO MESS).

ricardo-waffle

The second recipe is ideal for an appetizer for a party.

This Cheesy Spinach Artichoke Bread Dip Ring is once again super easy to make and delicious.

The entire recipe can be found on this video. 

But here’s a recap in case you don’t want to watch the video!!

Basically you take pizza dough and make golf sized balls. Place these balls in a greased, oven-proof dish. Cover and let rise for 30 minutes.

Mix in a bowl: sour cream, cream cheese, parmesan cheese, drained artichoke hearts, drained frozen spinach, garlic powder, salt and pepper

Place the spinach mixture into the centre of the oven-proof dish. Brush dough with an egg wash.

appetizer-ballsspinach

Bake at 350 F for 20 minutes. VOILA – delish appetizer

appetizer-final

Happy Holidays!

 

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , , , , , ,

Dec
20

Chanuka Ideas….


Chanukah is just around the corner and I’m ready. (I think). I found my Chanuka decor thanks to my beloved new Brother Label Maker, and my tummy is ready too.

chanuka-decorations

Of course I spent some time on Pinterest and found a few ideas to get me in the holiday spirit. In particular, I found this recipe for Chanuka Gelt Cookies!  The other day I made them and they were a HUGE hit. I’m sure I will be making another batch soon. It took only one bowl, a few ingredients and about 30 minutes to make (start to finish).

Chanukah Gelt Cookies (original recipe from www.bakingandmistaking.com)

Ingredients:

2/3 cup (150g) butter or margarine, softened (I used butter …of course)
3/4 cup (150g) sugar
1 egg
2 teaspoons vanilla
1 3/4 cups (220g) flour
1 teaspoon (5g) baking powder
1/2 teaspoon salt

Unwrap the chocolate coins. (not as easy as it looks but easier than unwrapping candy canes!!)

gelt2

Beat together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until well incorporated. Add the flour, baking powder and salt and mix until the dough comes together. I then placed the dough into the fridge for an hour. (a tip I learned from Sally’s Baking Addiction)

Roll the dough into a ball and flatten into a disc. Then place the disc, well spaced apart, on an ungreased baking sheet OR  put the dough into a muffin tin sprayed with Pam. This is a new kitchen hack that I learned that will prevent the dough from spreading too thin.muffin4I then pressed the gelt (chocolate coin) into the centre of the cookie and placed it into the oven at 350 F for exactly 9 minutes. The edges were slightly brown but the centre was pale and puffy (and perfect)

Let them cool before removing them from the tin.

chanuka-gelt-2

Other cool chanuka ideas (thanks Pinterest) that I’m going to attempt include these adorable Cheese Dreidels. How cute!! Loved this idea but something tells me I’m not going to be successful. Time will tell.

screen-shot-2016-12-12-at-9-25-03-pm

 

These cute napkin rings.

pinterst-chanuka

Wishing everyone who celebrates, a wonderful Chanuka. May light and peace fill these 8 days.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

, , , , , ,