Posts Tagged ‘Recipe’

Aug
11

Meatballs….


I had a packet of ground beef hanging around in the freezer from TruLocal and wanted to do something with it besides making a hamburger. So I decided that meatballs might be a good idea. Believe it or not, this was my first time making meatballs!

I then headed over to Pinterest and selected the recipe where I didn’t have to buy anything for the recipe. Am I the only one who does this? LOL. I love cooking but hate having to go get the ONE item I might be missing for a recipe.

Here’s what I made:

Incredible Baked Meatballs (Original Recipe Found Here)

Ingredients:
1 lb hamburger
2 eggs, beaten
1⁄2 cup milk
1⁄2 cup grated parmesan cheese
1 cup panko breadcrumbs or 1 cup breadcrumbs
1 small onion, minced
2 garlic cloves, minced
1⁄2 teaspoon oregano
1 teaspoon salt
fresh ground pepper
1⁄4 cup minced fresh basil

Directions:

1. Mix all ingredients with hands.
2. Form into golfball sized meatballs.
3. Bake at 350 degrees for 30 minutes.

Before I knew it I was making those golf sized meatballs.

meatball - oven

And 30 minutes later I was eating these delicious baked meatballs.

meatball - finalHappy Cooking!

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Jul
13


I read a blog post this week from Glimmer Life and had a good chuckle when I read the following line:  “I basically designed my whole house around inspirational pics on Pinterest”. I left a comment on her facebook page that my entire menu is curated from Pinterest. Seriously.

Here’s a few recipes I tried last week that I found on Pinterest!

Pesto Salmon and Italian Vegetables in Foil Packets (click here for the original recipe by www.cookingclassy.com

1 lb of trimmed and washed Green Beans

4 pieces of Salmon

Pesto (I made my own – click here for an easy recipe)

Directions:

1. Cut tin foil into 4 large squares.

2. Take a handful of green beans and place it in the middle of the square.

3. Take the salmon and place it on top of the green beans.

3. Spread the pesto over the salmon.

4. Wrap the packet up and bake in a 350 degree oven for 30 minutes

FINAL

dinner - salmon

Zucchini Boats ..the original recipe by www.domesticsuperhero.com can be found here). please note: I improvised a lot!

1. Take 4 zucchinis and scoop out the inside to make a “boat”

2. Spread some pizza sauce in the “boat”

3. Sprinkle with shredded cheese and oregano.

Bingo – you have a side dish for the salmon.

FINAL RESULT

dinner - zucchini

As for dessert….Apple Pie Bites:

It really was a simple recipe (um ….3 ingredients)  but I messed up the directions and it looked NOTHING like it was suppose to. However my guests did not notice as they didn’t see the original recipe.

The original recipe from www.cakescottage.com can be found here . (please click on the link so you can see what it was SUPPOSE to look like)
dinner - dessert
 Happy Cooking!

 

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Jun
26


Today I hosted a brunch for the first time in a long time. It was a delight to put together the menu as I had seen a recipe on my facebook feed that inspired me (one of those sponsored posts!!).

I didn’t think it would turn out so I tested the recipe during the week to ensure that is was “guest worthy”. Guess what? It worked and was indeed guest worthy.

It’s a freakin’ brilliant recipe. The star of the recipe is …WONDER BREAD (believe it or not) and your rolling pin.

brunch - rolling pin

All you need is just a few ingredients and bingo you will have your main course!!

brunch - ingredients

Here’s the recipe for Cinnamon Toast Roll Ups (original recipe here)

8 slices of WONDERBREAD
1/2 cup Ricotta Cheese (I added a touch of cream cheese too)

1/2 cup granulated sugar

1 tbsp ground cinnamon

3/4 cup butter, melted

DIRECTIONS

Preheat oven to 350 degrees.

1. Trim crusts from bread and flatten each slice with a rolling-pin.

2. In a medium bowl, combine Ricotta Cheese with a touch of cream cheese and stir until smooth.

3. In a separate bowl, combine granulated sugar and cinnamon; set aside.

4. Spread about 2 tablespoons of Ricotta Cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar.

4. Place on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown.

Final Results

brunch - final

I served this along with:

-A gorgeous salad. (hint it was worth the visit to Wychwood Barns Farmers Market to pick up the edible flowers and the gorgeous salad mix)

brunch - salad

-Spiralized cucumber salad

brunch - cucumber

-Mozzarella, Basil and Tomato with a Balsamic Glaze (that I made myself. Thank. You. Very. Much!!

brunch - tomatoes

-Baked oatmeal cups (oops can’t find the photo)

-Watermelon Skewers dipped in Campari

brunch - watermelon

-Baked eggs in a bun!!

brunch - baked eggs

As for refreshments: I served Campari in Soda with the cutest straws that I picked up at Michaels. By the way, I can’t remember the last time I went into Michaels but I clearly need to go more often. I could have bought a lot more than just the straws!!

brunch - drinks

More recipes in upcoming upcoming blogs K?. I promise.

Happy Brunch-ing

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Jun
06


Remember the roasted cauliflower recipe that I blogged about a few weeks ago? Well, there was no way I was going to eat that whole cauliflower by myself. Therefore I needed to figure out what to do with it.

So I went on Pinterest and found a Cauliflower Potato Salad – without the Potatos!! I thought to myself – PERFECT.

Here’s the recipe: (adapted from www.nelliebellie.com)

Ingredients:

1 roasted cauliflower or steamed cauliflower

2 hard boiled eggs, grated

1/4 cup of mayonnaise

3 ribs of celery, diced

Fresh parsley or dill (fresh herbs will make a huge difference)

cauliflower -ingredients

Directions:

1. Roast or steam the cauliflower. Click here for the Roasted Cauliflower recipe)

2. Grate the cauliflower till you have 2 cups

cauliflower - grated 2 cups

3. Combine the grated cauliflower, grated hard boiled eggs and celery together with the mayo.

4. Add salt and pepper and fresh herbs – to your taste.

FINAL

cauliflower - final

This is a fantastic alternative to potato salad.

It’s also perfect for someone like me who is trying to cut down on carbs.

T’is the season to embrace salads, don’t you think?

 

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Jun
03


I’m been a fan of cereal since I was a kid.

True stories: I have fond memories of my sister and I, spilling Raisin Bran on the counter and then picking out the raisins.

I also remember that I would often invite my high school friend over after school to have a bowl of Life cereal and then watch Days of Our Lives.

I also have a strong memory of Weetabix. It was one of those pure cereals that would absorb the milk just perfectly.

weetabix - box1

At a recent Weetabix Lunch and Learn, I found out that Weetabix has a manufacturing plant in Cobourg, Ontario where it produces Weetabix and Alpen.

Here’s some cool facts:

Alpen has a cereal with NO SUGAR ADDED. Something tells me that this would appeal to a lot of people.

weetabix - alpen

Weetabix has only 2 grams of sugar per serving and contains 4 simple ingredients. How awesome is that?

weetabix - 2 gram

If you are looking to increase your daily fibre intake, then these two cereals should be in your cupboard!!

Here’s a recipe that was served at the event that I thought I would share:

Weetabix Adult Mac and Cheese (recipe credit: Jeremy Parsons, 360 Gourmet)

Ingredients:

2 1/2 cups of Macaroni

3 cups 18% Cream

1 cup of shredded Gruyere

1 cup of shredded Cheddar

1 cup of shredded Pecorino

Salt and Pepper to taste

CRUST

2 Weetabix

3 tbsp garlic butter

 DIRECTIONS

1. In a non stick sauce pan, add cream and shredded cheese stirring constantly until well combined.

2. Add salt and pepper to taste and keep well heated and reduce so the sauce will stay on a spatula

3. Cook pasta.

4. Combine the pasta and the cream sauce.

5. Spoon into greased ramekins

6. Melt butter and shred Weetabix into the melted butter

7. Sprinkle the “crust” over each ramekin.

8. Place under broiler until brown. (5 minutes)

weetabix - mac

For more information about Weetabix:

Facebook: https://www.facebook.com/WeetabixNA

Discolour: This is a sponsored blog post, however all opinions are my own

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May
16


One of my foodie friends finally launched a personal blog (www.onmytabletoday.com) and to celebrate this occasion I decided to make the first recipe he posted!

It was easy to make and a huge hit with my guests.

Here’s the recipe for Roasted Cauliflower with a Tahini Glaze (recipe from www.onmytabletoday.com)

Ingredients:

1 Cauliflower
4 Tbsp Olive oil
salt and pepper

For the glaze:
4 Tbsp Tahini
2 Tsp Garlic, minced
1 1/2 Tbsp Honey
2 Tbsp Sambal Oelek (Spicy Sauce) – I chose not to make mine spicy
4 Tbsp Hot water (to adjust glaze’s consistency)

Instructions:

1. Take the largest pot you own and fill it with water. Add some salt and let it come to a boil.

2. Immerse the cauliflower in the salted boiling water for no longer than 6-7 minutes. (ps I got distracted and boiled the cauliflower to death and had to go out and buy another cauliflower). USE A TIMER.

3. Once you remove the cauliflower from the boiling water, massage  it all over with olive oil and salt and pepper.

4. Broil the cauliflower for 5 to 7 minutes. (use a timer as you don’t want to burn it). Check on it every once in a while!!

4. Prepare the glaze and then massage the glaze all over the cauliflower (this is the fun part)

6. Broil the cauliflower once again for another 6-7 minutes. (till it gets brown) USE A TIMER.

7. Top with pomegranate seeds and serve immediately.

Naturally it was such a hit that I decided to buy another cauliflower and try another recipe that I found online.

cauliflower - pom

Roasted Cauliflower with Lemon Tahini Sauce – (original recipe from the Vegetarian Times)

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
¼ tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

1. Preheat oven to 425 degrees.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Spoon over the cauliflower or broil for 5 minutes. You don’t have to put it back in the oven- but I did and it was delicious. Sprinkle with parsley and sesame seeds, and serve.

cauliflower - lemon

Happy Cooking!!

 

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Apr
29


When I saw this recipe on the internet, I knew I wanted to make it.  It looked stunning and it didn’t require a million ingredients. Plus I knew it would be the perfect side dish for my salmon.

Here’s the recipe for a Zucchini  Rose Tart (adapted from www.Buonappa.net)

Ingredients:
1 roll puff pastry

Filling:

1 cup ricotta cheese
2 eggs
1/4 cup Parmesan cheese

1/4 cup mozzarella cheese
a lot of  fresh oregano, fresh rosemary or fresh thyme!

Decoration:
4 multi color carrots (purple, orange and yellow)
2 zucchini
tart - veggies

Instructions:

1. Roll out the puff pastry and place it in the bottom of a greased oven proof baking dish. However,  I was using this recipe for Passover so I covered the bottom of my serving dish with Matza.

If you are using puff pastry, bake in the oven (with weights) at 350 for 20 minutes. Lets cool

tart - matza

2. Mix together in a bowl: eggs, ricotta cheese, parmesan, mozzarella cheese, and fresh herbs (this made all the difference, I promise you).

tart - mixture

3. Spread the mixture over the puff pastry (or matzo in my case)

3. For the vegetables: peel the carrots and split in half. Then take your peeler and peel long ribbons. Do the same with the zucchini but don’t peel them. Then place all the ribbons in 2 cups of water and put them in the microwave for 5 minutes. DRAIN.

tart - ribbons

4. Now for the fun. Roll up each ribbon and then place into the filling (which will acts as a “cement). This take TIME. Make sure you have enough TIME and enough RIBBONS. It took more time and more ribbons than I thought but it was SO worth it.

5. Brush with olive oil (which I forgot to do. Oops)

5. Bake at 375 degrees for 45 minutes

Full disclosure: I swore a few times while making this but I will make it again. It was really worth it.

FINAL

tart - final

I served this dish along with:

-Salmon with balsamic onions

-Roasted Cauliflower with a Tahini Glaze

– Beet salad with mint/feta cheese

-Spinach salad with blood orange and pecans

Happy Cooking!

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Apr
05


I’m not sure what the stats are but I know that many Canadians are lactose intolerant, gluten-free or have a peanut allergy. Myself included. I’ve been lactose free for about 8 years now and I carry around lactose pills with me everywhere (purse, kitchen, car, pockets) so that I can continue to enjoy dairy products (which I love).

Sometimes it can be hard to know where to shop and how to choose products and ingredients that have the quality and flavours you crave. For many Canadians, this means that meal-planning has become predictable, routine and, well, bland.

However, the President’s Choice® team is dedicated to helping all Canadians find freedom in “-free” products, by showing consumers they can explore new and unexpected flavours and embrace culinary trends, no matter their dietary needs.

I’m loving this initiative that President’s Choice® has launched and recently noticed this giant poster at Loblaws.

loblaws - poster

While grocery shopping, I picked up some PC® SKYR which is lactose free and has more protein in in than traditional greek yogurt. #fact.

loblaws - skyr

Then I went home and made a delicious French Yogurt Cake using the PC® SKYR. Guess what? I can enjoy this cake WITHOUT taking a lactose pill. HOORAY. HOORAY.

Here’s the recipe for French Yogurt Cake (courtesy of BonAppetit)

Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
2.Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

loblaws - 2 bowls

ADORE recipes that only requires two bowls.

4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

loblaws - final

For more information;

Website: www.PresidentsChoice.ca

Hashtag: #CompromiseFree

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

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Mar
31


The other day, I was in the mood to do some baking. Therefore I took a look at what was in the pantry and decided that I was going to make Oatmeal Raisin Cookies. Then I sat on the computer and googled “Oatmeal Raisin Cookies”. Naturally a whole bunch of recipes came up but one recipe from Sally’s Baking Addiction caught my attention.

I’ve used recipes from this website before and I really trust Sally’s Baking Addictions’ knowledge and recipes.

She always seems to do something to the recipe that makes the end result “that much better”.

Once again – her recipe for Soft & Chewy Oatmeal Raisin Cookies will now become my “go-to” recipe when I’m craving this cookie.

Recipe: Soft & Chewy Oatmeal Raisin Cookie (from Sally’s Baking Addiction)

Ingredients

1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs 1
1 Tablespoon vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses….(Um I didn’t have this in my pantry and the recipe still came out)
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins
1/2 cup (64g) chopped toasted walnuts (optional)

Directions:

Cream the softened butter and both sugars together on medium speed in your mixer, until smooth. (about 2 minutes).

Add the eggs and mix on high until combined (about 1 minute). Scrape down the sides of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients (this is important that you get this step right) and mix on low until combined.

Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid that the cookies will spread too much) This is an important step!

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for exactly 10 minutes until very lightly browned on the sides. The center will look very soft and undone but that’s OK.

Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

FINAL PRODUCT

oatmeal cookies

More tips from Sally’s Baking Addiction:

Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies. OR even try them with Raisinets!

Happy Baking!

 

 

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Mar
27


I first discovered NuPasta at a food show a few years ago, and I’m pleased to say that they keep growing and growing. i.e you can now find them at more and more retailers. This is what you need to know about NuPasta.

nupasta - packaging

-25 calories per package (210 grams)

-2% Fat, 2% Carbohydrate, Zero Cholesterol, Zero Sodium.

-Gluten Free, Kosher, Halal, Non-GMO and requires ZERO refrigeration.

Please welcome NuPasta and give them a huge round of applause.

Plus they are a Canadian company (more applause).

In no time at all, I made a beautiful, colourful dinner tonight (see recipe below).

nupasta - ingredients

Not to mention, it will agree with my stomach and not make me feel bloated or uncomfortable like regular pasta.

The key to their success is the fact that NuPasta is made with Konjac, which is a root vegetable native to East Asia and grown at 2,000 – 4,000 ft. above sea level.

Walnuts and Peas Pasta (recipe by Stephanie Joanne)

1 package of NuPasta (drained and rinsed)

2 cups frozen peas

1 large carrot, sliced and boiled

1 clove of garlic, minced

1/2 cup of toasted walnut halves

1 tablespoon of coconut oil

1/4 cup chopped fresh parsley

salt and pepper

parmesan (optional)

Instructions:

1. Drain and rinse NuPasta

2. Toast walnuts (on a baking sheet in a 350 degree oven for 5 minutes)

3, In a pot, add garlic to coconut oil on low heat. After 5 minutes, add carrots, peas, one package of NuPasta. Then add parsley, salt and pepper. Add walnuts when plating and parmesan (if desired)

Final

nupasta - final

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

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