Monday, December 5, 2011

Yummy Brussel Sprouts...Yes Yummy!

Brussel Sprouts generally aren't anyone's favorite vegtable. Even veggie lovers don't rave about the 'sprouts' they had last night. This recipe may change that!

I make the following recipe and we never have left overs, even my 3 year old loads up on them!

Brussel Sprouts
  •  1-2lbs brussel sprouts, dry/brown stem thinly sliced off
* Place brussel sprouts in steamer over boiling water and steam for 6-8 minutes,the sprouts should still be firm since they will be sautéed. No mushy sprouts here!
* Remove from heat rinse for 30 seconds under cold water
* Cut sprouts in half vertically. (through stem and top, not through middle)
  •  1-2 Tbsp Extra virgin olive oil
  • sea salt and pepper to taste
* Warm oil in pan on medium-high heat, when hot place flat side of sprout down in oil
*  After 5 minutes sprinkle with sea salt and turn over. Sprouts should be golden brown
* After another 4 minutes coat with pepper and more salt (if needed)

Enjoy!

(this recipe is modified from Gwenyth Paltrow's My Father's Daughter)

Sunday, July 17, 2011

Rachel Ray's Green Beans 'n' Shrooms

I tried Rachel Ray's Green Beans 'n' Shrooms recipe the other night and liked it. The beans till had some firmness to them and the mushrooms were a great addition. It was super simple and quick to make. I made it ahead and served it cold, it was equally as yummy as when warm. The only thing I modified was olive oil for the butter, added garlic when I combined the mushrooms and beans and omitted the almonds. (I was out but will try them next time. I love toasted almonds.)
This recipe is defiantly worth adding to the regular line up.

Monday, July 11, 2011

Baked Kale

I am sure by now you have heard at least one celebrity saying that they cook up baked Kale and snack on it as a way to have something crispy & salty while being low cal and healthy. If you haven't tried this trick I recommend it, if not for the health benefits at least for the taste.
Kale The Super Food


Not only is Kale insanely healthy for you (it is actually one of the healthiest foods that you can eat) this actually tastes great too. I don't know what it is about this simple snack, but I can eat literally the whole tray of it in a sitting. I think it is the combination of the salt and the flakiness of the Kale. Kale is known to lower cholesterol, reduce the risk of 5 different cancers and help the body to detoxify, just to name a few of its benefits. For more information and a nutritional break down go to this site.

To cook it simply wash the Kale, cut and discard the center hard stems then cut the leaves into 1"-2" pieces. Remember it shrinks when it cooks and will break apart so they don't need to be too small. Sprinkle with just enough Olive Oil to lightly coat the Kale then top with sea salt. Bake at 475, stirring frequently until the pieces crisp up and turn brownish. You may prefer them super done so they crumble or less done so they are slightly chewy. Near the end it goes from almost done to burnt rather quickly, so keep an eye on it.

Enjoy your yummy and healthy snack!

Thursday, July 7, 2011

'Buffalo' Chicken Breast Strips

Last night I prepared chicken that I had planned to put on the BBQ. Little did I know our BBQ was still apart, in the mid-cleaning phase. So I took the chicken and pan seared it, then coated it in additional sauce. The result was delicious. . . like really, really delicious.

I used a sauce called Piri-Piri. It is of Portuguese origin and is crazy good. We purchase ours from a local Portuguese restaurant that has had so many requests for this sauce that they have started to bottle it and sell it. If you don't have any you could use a spicy BBQ sauce or there are recipes for it online. My below recipe calls for 1/8 of a cup of two ingredients, I recommend using 1/4 measuring cup and filling it half way with one and then the other. You'll save dishes and it is easier to measure.

'Buffalo' Chicken Breasts
  • 3 Chicken breasts, but into 1" strips
  • 1/4 cup lemon juice
  • 1/4 cup BBQ sauce
  • 1/4 cup Piri-Piri sauce
  • 1/2 tsp pepper
  • 1 tsp spicy pepper medley (or any other spices similar, Montreal Seasoning, Steak Rub)
* Combine ingredients and let chicken marinate for 2 hours or overnight
* Either BBQ chicken or pan sear on high heat until cooked. Keep adding tiny amounts of water to prevent the chicken from blackening on pan

'Buffalo' Toss
  • 1/4 cup BBQ sauce
  • 1/4 cup Piri-Piri sauce
* Put the 2 sauces in the bowl toss in cooked chicken.

You are going to love these! Enjoy!

Tuesday, July 5, 2011

Super Simple Salmon

Whether or not you are a big salmon lover it is always a good idea to have a safe full-proof recipe on standby. You never know when you may have guests that do not eat red meat or chicken, but do eat fish. In the fish world salmon is a fairly safe bet. Not overly fishy, not too flaky, delicate or tough, it generally is a crowd pleaser (at least for people who like fish).

This recipe is my go to recipe and I always get compliments on it. It is super simple and quick, even my son requests salmon and quinoa for dinner. I recommend buying the whole side of a salmon and freezing what you don't need or buying the fillets. If you buy the salmon steaks (the ones that look similar to U's) you end up spending half your meal picking out little bones.

Super Salmon
  • Salmon, desired amount
  • Olive oil
  • Lemon Pepper (made by Club House)
  • Dill, dried
  • Pepper
  • Salt (optional) the first ingredient in the Lemon Pepper is salt, in order to avoid drying the fish out by over salting it I prefer to cook it without additional salt and add it once served if I feel it is warranted.
* Preheat oven to 425
* Lightly oil baking dish placing skin side down, if there is no skin place the side where it was down
* Sprinkle with lemon pepper until salmon is totally covered but in a very thin layer
* Top with a light sprinkle of the dill
* Cook for 12-15 minutes, or until flakes apart when poked with fork
* I like to broil mine for about 3 minutes , just enough to get all that seasoning to slightly sear onto the salmon

Enjoy!

Monday, July 4, 2011

Blue Menu Yogurt Smoothie Review

The other day in the grocery store with my son I came across the "New!" PC Blue Menu Yogurt Smoothie. They only had mango flavour in stock but according to the website there is vanilla, strawberry and mixed berry flavours available as well. I decided this would be the perfect 'treat' for my son.

I remember my mom buying us Yop as children, if we were good in the grocery store. We fell for this 'treat' every time. Our own individual drink and it was pretty sweet too. . . we loved it. My mother wasn't big on processed stuff. Until we were old enough to really voice our opinion she bought plain yogurt and added homemade jam to it. So this really was a treat!

This drink was on sale for $1.49 usually it is around $2. It has 190 calories, only 1.5g of fat (only 1 being saturated), and 38g of carbs. It has 4 grams of fibre, which is 16% of your daily recommended value. That is defiantly a plus for this drink. I am allergic to dairy, but did taste a tiny amount. It was good, sweet but not too sweet. It had a smooth texture and the mango tasted like real mangoes, as opposed to some chemical tasting yogurts that I have tried. My son inhaled it!


Would I buy it again? As a 'treat' yes, but as a regular addition to my grocery list, no. Smoothies are so easy to make and I like to know the quality of fruit going into my smoothies. If my son was to drink 1 a day that would be $14, while not bad I could make a lot of smoothies for that.

Wednesday, June 29, 2011

Meat Balls

I made meatballs, pasta and tomato sauce for dinner last night. The meatballs were yummy and versatile. Everyone in the family loved them. They were made with extra lean beef so they were fairly healthy, but to up the health ante you could use ground turkey instead. Add to a sub, pasta, pizza, etc.

If you are in a rush skip sauteing the onions and spices first. If you have an extra 4 minutes sauteing them brings out the flavour. Depending on how health conscious you are you can either cook them in a bit of oil until they are fully cooked or do as I did and just cook them in a little oil to brown them and set the shape, then bake them.

Meatballs
  • 1 medium onions, diced
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp garlic powder (or 2 garlic cloves minced)
  • salt and pepper, to taste
  • 1 tsp minced ginger
  • 1 pound ground beef
  • 1 egg (optional)
* mix all ingredients except beef and eggs
* saute in olive oil till onions soften slightly , stir frequently to avoid spices burning
* let cool for 5 minutes in a bowl, reserving oil in pan
* mix beef, (egg) and spices
If browning the outsides then baking
* heat oil used for spices on med- high, add more oil if necessary
* brown the meatballs on the outside
* place on a baking sheet and cook for 10-15 minutes on 400
* break one in half to ensure it is fully cooked
If cooking in the oil completely
* heat oil on medium
* cook 10-15 minutes, keep turning to avoid burning
* check middle to see when done

Sunday, June 26, 2011

Homemade Baby Food

We have chosen to make baby food from scratch for my son, just like we did for my first one. We try to buy pretty much everything organic for the baby food, at least to the age of one. After one they eat such a variety that it is hard to find enough organic produce. I have made carrots, squash, green beans, peas, edamame, beets, to name a few.

It is so much easier then people think it is. Make lots and you can freeze it in ice cube size portions, every time you want to feed baby you can take out the number of cubes he/she eats. Certain foods do come out a better consistency then others. They key is adding a little water at a time, you can always add more water to make it smoother but you can't take it out. Make sure to keep the water that you used to steam the veggies with. Veggies loose some nutrients while cooking, but some end up in the water. That is why after steaming say broccoli you end up with slightly greenish-yellow water.

Here is a general way to make vegetables for your little one;
  • Wash & cut up vegetables into smaller pieces to quicken the steaming process.
  • Steam until tender but not mushy. Too mushy and they loose their nutritional value.
  • Once done put veggies in blender/food processor with a little bit of the water you used to steam them with. Keep adding water until desired consistancy.
  • Scoop into ice cube trays and freeze.
  • After a day place cubes into a bag or glass container and store back in freezer.

That is all there is to it. Now you know the quality of food going into your baby's body!

Blogging Not Forgotten. . .

No I haven't forsaken my blogging! We recently had a flood in our basement that has caused a total gutting of the carpet and some bulkheads to take place. Since the water came from the fridge (the line that carries water to the ice maker was punctured) they also removed a large section of tiles under our fridge.

Needless to say I have my large fridge sitting in the middle of my cooking area, making my cooking more of a chore compared to the usual joy I get from it. This is the week I am getting back into the blogging, so stay tuned!

Monday, June 6, 2011

Healthy Mexican Chili

I was checking out Bethenny Frankel's website via a link on Facebook. She is such a pistol you have to love her. I came across this recipe for Ultra Healthy Mexican Chili that looked yummy and gave it a try.

I swapped some of the ingredients and was delighted with the results. You can find the original recipe here. If you are not a fan of cumin, don't worry it lends a nice flavour which isn't necessarily detectable that it is cumin. I was able to prepare this in less then 10 minutes. After cooking it for 20 minutes I served it with brown rice and lemon garlic Rapini  for a wholesome and tasty dinner.

Healthy Mexican Chili
  • 1 small onion, chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • s & p
  • 2 cloves garlic, minced
  • 1 red pepper (or colour of your choice)
  • 1 can of tomatoes
  • 1/2 package of ground beef, turkey ground or veggie 'beef' (you could even omit the meat)
  • 1/2 can of black beans (use full can if omitting meat)
* Saute onions, add spices, minced garlic and pepper
* When veggies are soft add tomatoes
* When veggies and tomatoes are soft add beans and beef
* Cook for about 20 mins on medium-high until beef is cooked

Ta-da! You are done!

Tuesday, May 31, 2011

Strawberry Topped Coconut Scones

I was having company over for dinner the other evening to celebrate my father-in-laws birthday. I ran through the list of possibilities in my head as to what to serve for dessert. Cake, cookies, pie I have all done before for my in-laws. And while the 'birthday boy' likes sweets he doesn't like them overly sugary. I came across a recipe on the Baking Bites site and thought it would be the perfect mix of sweet and savoury.

This dessert would please both hard core sweet lovers (that is me, I could eat cake icing by the bucket) and the people whole like sweets a little. Biscottis, digestive cookies, tea biscuits are all perfect examples of sweets that aren't too sweet. While it is not as sweet as say ice cream, cupcakes or the sort it still is a nice way to finish of a meal. I was struck with the thought that by adding whole wheat flour instead of white it would also cut the sweetness a bit. I swapped the flours and the result was still delicious. I myself would prefer a sweeter cake so would recommend going with regular all purpose flour, if you are going for healthy and a little hardier go with whole wheat flour.

Coconut Scone
  • 2 cups flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp. butter, chilled and cut into 6 pieces
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup milk
  • 1 tsp vanilla
*Pre heat oven to 400 degrees. Line cookie sheet with parchment paper
* In a medium bowl, whisk together flour, baking powder, salt and sugar
* Add butter, using your hands rub the butter and the flour together until it looks like a course sand
* Add vanilla to mixture, then add milk 1/3 at a time and stir until becomes like a dough texture, kneed until smooth and slightly sticky
* Break into 2 pieces, place on cookie sheet and press down until 1/2" thick. Then divide into 4 using a knife. Cut and wiggle so the quarters are a few millimeters apart
* Bake for 15 minutes, or until tops are golden brown

Strawberry Topping
  • 1 package of strawberries, diced
  • 1/4 cup sugar
  • 1/2 tsp corn starch (if needed)
* Place strawberries in pot with sugar and stir, once strawberries start to juice allow it to slightly bubble
* Once juice bubbles turn down to simmer and allow to thicken and get 'juicer', about 10-15 minutes
* Pureed 1/2 the mixture so it is like a jam. I use my immersion blender so I can simply just stick it in the pot puree it for a second that way there are still chunks in it.
* If still too liquidity add corn starch to thicken
* Place on scones

Garnish with whip cream and enjoy!

Saturday, May 28, 2011

Candace's Guacamole

Guacamole is one of those dishes that tastes delicious, is simple to make, but there are so many recipes out there it is hard to figure out which one is worth making. Quite often people only make it when company is coming or as a dip with a corn chip, but guacamole is an ideal way to get in healthy fats and Compliments the flavour on so many other foods.

I put guacamole on toast, in sandwiches, I even use it to dip veggies in. Below is a super simple recipe that I always get lots of compliments on. I have tried several that involved cilantro and/or onions, this one has neither, making it super fast and favorable to more people. See how to cut an avacado here.

Candace's Guacamole
  • 2 avocados, inside scooped out and mashed, reserve one pit
  • 1 clove of garlic, minced
  • 1 lemon, juiced
  • salt and pepper
  • few drops of Tabasco (optional)
* Combine all the ingredients and stir. Since lemons and garlic can very greatly in size you may need to add more of one or both to suit your taste, but the above measurements are fairly accurate for medium sized ingredients.
* If not serving immediately put the pit in the guacamole. This will help it from turning brown. Keep in mind it isn't bad when it turns brown. It is just oxidizing like an apple would do. It just isn't as appealing visually, for what ever reason the pit helps with this.

Enjoy!

Monday, May 23, 2011

"Greek" Potatoes

I feel like I post recipes for potatoes fairly often. Now I myself am not a huge fan of white potatoes, but the rest of the family is. Health wise although they aren't as nutrient packed as their cousin the sweet potato, they still are an unprocessed, untouched by man source of carbs. The below recipe is one modified slightly from the book entitled "New Recipes From Moosewood Restaurant". The original restaurant is in Ithaca N.Y.. I have never been, but have read a few of their cookbooks. They have 12 cookbooks in total! It must be a pretty good restaurant! Some supermarkets in the USA even carry their soups now.

As to why these potatoes are called Greek Potatoes, I am not too sure. Nevertheless these potatoes were a definite success around here. My husband requested them again for this week, and my son gobbled them up in a minute.
"Greek" Potatoes
  • 6 medium potatoes, cubed (I chose to peel mine, but as long as they are scrubbed well you could leave on the peels)
  •  1/2 cup fresh lemon juice, (about 2.5 lemons)
  • 1/3 vegetable or olive oil
  • 2 tsp salt
  • 1/2-1 tsp pepper
  • 1 1/2 tsps dried oregano
  • 2 garlic cloves, minced
  • 1 cup - 3 cups hot water (This seems like a big range, but depending on your oven and the type of potatoes that you use you may not need a lot of water. When I made this in my previous oven I need 2 cups of water, last week when I made them in my new one I only need 1 cup. Start with one and if when you stir them most of the water is absorbed add more, 1/2 cup at a time)
* Preheat oven to 475
* Toss potatoes, lemon juice, oil, spices and garlic into a deep flat pan, add 1 cup of water
* Bake uncovered stirring every 20 minutes, this is important, they will stick to the bottom if you do not
* At each 20 minute mark you may need to add more water, when they are in the final 15 minutes let most of the water absorb, you may need to stir more frequently so they do not burn. They will take approx 1 hour to cook

Serve with a sprinkle of parsley and watch them be devoured!

Thursday, May 19, 2011

Black Pasta

Depending on where you purchase your groceries from you may have seen black pasta and kept on walking. Would it taste different? What makes it black, chemicals? I took the plunge and purchased it a while back and was totally delighted with the taste, texture and look of it in the below recipe. My husband faved about this dish.

What makes it black you ask? Well rest assured it isn't chemicals but it actually gets its colour from squid ink. This isn't nearly as gross as it sounds, to any squid haters out there. The ink merely lends colour without much, if any flavour. The brand I bought was called Rigoletto Squid Ink Fettuccine, made by Helen's Homestyle Foods Ltd.. This pasta was so good I am tempted to try the other varieties made by this company. It was slightly chewy, but not mushy or flimsy. The below picture (not great quality) shows how it holds its colour. Some coloured pasta I have previously tried faded when cooked.


Black Pasta with Zucchini and Seared Chicken
  • Pan Sear 2 chicken breasts (skip this if you are a vegetarian, it is still great)
  • 3-4 zucchini, cut up into dice size cubes
  • 2-3 cloves of garlic, minced
  • 1 medium yellow onion, diced
  • salt and pepper
  • evoo
  • black pasta
* Pan sear chicken breast, as shown here. Set aside on plate, use the same pan to make the following;
* Brown onions then add garlic and saute in olive oil
* Stir in zucchini add salt and pepper and allow to slightly wilt and brown, still firm and not mushy approx 5 mins. 
* Boil pasta as usually would, drain
* Add 2-3 Tbsp of olive oil to pasta and stir then add zucchini and chicken mixture

Serve and Enjoy! May be don't mention how the pasta gets its colour until it is all gobbled up!

Monday, May 16, 2011

French Onion Soup

As a child my mom occasionally would make us French Onion soup. She would get out these special bowls that she only used for this soup, therefore making it an extra special treat. I remember the soft bread and the gooey, stringy cheese more than the actual soup!

I wanted to recreate the soup but didn't have her recipe. Quite a few recipes involved French onions (I know shocking). I found a recipe by Michael Smith he is the Chef at Home on Food Network. This super simple recipe uses simple yellow onions, and who doesn't have a whole bag of those sitting around and chicken stock, for the main ingredients.

The result was a good soup, with the gooey topping I remember but just not with the dark strong broth that most French Onion soups have. This soup is light in colour with a fairly mild taste which actually is nice with the cheese and bread. I used mozzarella for the cheese instead of Gruyere as the recipe suggests. Not my favorite soup of all time, but I would make it again.

Saturday, May 14, 2011

Baked Potatoes

Baked potatoes are super simple to make, you just wrap them in tin foil and throw them in the BBQ or oven. The problem is they are fairly time consuming. If you come home from work at 6 and are hungry you don't want to wait 1-2 hours for the side of your meal to slowly bake away. By using a Crock Pot you can have your potatoes waiting for you when you get home.

Crock Pot Baked Potatoes
  • 4 large potatoes, washed and dried
  • 4 pieces of tin foil, large enough to wrap around 1 potato each
* Wrap each potato in a piece of tinfoil. I usually leave the one end with a 'tail' to fish them out when they are super hot and done cooking.
* Place in Crock Pot on low for 8 hours and they are soft but not mushy, 10 if you like them super soft. You could also do it on high if you have a few hours before dinner.

That is it! Now go throw some chicken on the BBQ because your side is done!

Tuesday, May 10, 2011

Avocado, Fennel & Radish Salad

I love radishes! They are crunchy and cool while having some heat to them. I frequently put them in salad as a garnish. I wanted to have a salad the other day that was more filling then a leaf salad but without any meat or anything heavy. Enter this salad.

Even if you are a not a huge fennel person (aka my husband) you probably still wouldn't mind this salad. He gobbles it up and says 'mmm' while doing so. Fennel and radishes last forever in the fridge so they are the perfect ingredients for this fast, full of colour salad. Even 'dressed' this salad can be stored over night and still be delicious as the vegetables are so hardy. (With the exception of the avocado, but it just gets creamier, which is still yummy.)Fennel is super easy to cut up, but if you aren't sure how click here for step by step instructions. You can use the discarded avocado shell as a bowl for your salad! The below recipe is how much I would make for a single serving, so use the whole fennel, two avocados, and 10- 12 radishes for 3-4 people.



Avocado, Fennel & Radish Salad
  • 4-6 radishes, halved and thinly sliced
  • 1/2 avocado, cut into small cubes
  • 1/3 fennel bulb, cut or sliced
* Mix all these in a bowl then add a lemon and oil dressing. I make mine by pouring it on, but it is approximately, 1/2 Tbsp freshly squeezed lemon juice, 1/4 Tbsp olive oil, salt and pepper to taste. Depending on how lemony you like your salad you may choose to add more lemon to intensify the taste or more oil to tone it down. 

Saturday, May 7, 2011

Honey Oat Muffins

Today being Saturday I thought it was a nice chance to have something a little different for breakfast but still wanted it to be fairly healthy. Muffins are one of those sneaky foods that can be full of fat and calories. In fact some have as much fat as a hamburger (gross).

I found a recipe at the Canadian Living website and although it looked pretty healthy I tweaked it even more to make sure it was perfect for breakfast. My son loved them, my husband thought they were good (he still prefers the 'hambuger' type). I will make these again.

Honey Oat Muffins 
  • 1-1/2 cups whole wheat flour
  • 1-1/4 cups quick-cooking rolled oats
  • 1 cup raisins
  • 1/2 cup bran
  • 1-1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 cups buttermilk (I put in 1/2 Tbsp of white vinegar in the bottom of a measuring cup and filled the rest with milk until it reached the 1 1/2 mark)
  • 1/2 cup liquid honey
  • 1 egg
  • 1/4 cup olive oil
  • 1-1/2 tsp  vanilla
 * Preheat oven to 375
* Mix in all dry ingredients until well combined
* Add in milk, honey, egg, vanilla and oil, stir until well combined and moist
* Put into either a muffin pan that is either greased or paper lined
* I choose to top mine with a drizzle of honey and sprinkle of oatmeal and coconut prior to baking them

Thursday, May 5, 2011

Phyllio Pizza

So last night I wanted something a little different for dinner. I feel like we have dinner based around the same 'template' almost every night. . . protein, veggies, salad and a starch. This was a nice break away from that cycle, but not terrible for you.

For the sauce I put pesto on one half and traditional tomato sauce on the other. I preferred the pesto side but the tomato one was my husbands preference.


Phyllio Pizza Crust
  • 8 sheets of Phyllio pastry
  • 1 Tbsp Olive oil
  • 1 clove of garlic, minced
  • 1/3 cup pesto (if only doing half, 1 cup if doing whole pizza)
  • 1/3 cup tomato sauce (1cup for whole pizza)
  • 1 1/2 cups cheese, shredded (I used 1 cup mozzarella and 1/2 cup marble)
* 'roast' olive oil and garlic in microwave till warm, about 20 seconds
* lightly grease cookie sheet, then place 2 Phyllio sheets on cookie sheet, coat with light layer of oil mixture
* layer another 2 Phyllio sheets, then layer with oil mixture then top with remaining 4 sheets, top with oil
* there will be a little overhang of Phyllio over the cookie sheet, so after putting on all the toppings roll the sides back onto the sheet and coat with reaming oil, this will form the 'crust'
* bake for 12-15 minutes at 425


Toppings
For the toppings you can use pretty much anything, broccoli, chicken, feta, roasted peppers, etc. I used. . .
  • sliced turkey pepperettes (Try the Hayter ones, they are the best!)
  • mushrooms (I used canned ones. It sounds gross but fresh mushrooms on pizza release moisture making the crust mushy. Once cooked the difference between the canned and fresh is marginal)
  • sliced olives
  • sliced banana peppers

Tuesday, May 3, 2011

Boxed Cake Upgrade

I am all for making food from scratch and usually find that products from scratch/homemade do taste better then prepared food. There are exceptions for this rule though. There are some prepared/boxed things that are pretty comparable to homemade items or that with such a small difference my time can be used to something that I can make better. Enter the vanilla cake . . .

Vanilla cake is one of those things that is a starting off point for decorating, icing, layering, etc. The flavor of the cake plays second to the topping on it. I 'Dr.' boxed cake mix to make it extra tasty and always get lots of compliments. Save your time by making a boxed cake and put the time into making  homemade icing!

Boxed Cake Upgrade
Vanilla Extract - I always add in about 1 Tbsp to my cake mix, it gives it a slightly moister, more vanilla-ish taste.
Butter/Margarine - Instead of the oil I use margarine. It gives the cake a moist texture without being as oily.
Carmel Sauce - When I am making a cake with Carmel icing, I like to add about 1/4-1/2 a cup of Carmel sauce to the cake mix. It is the last ingredient I add before giving it a final stir and then baking.
Banana - 1 or 2 mushed up banana gives the cake an extra moist feel but is not necessarily all that noticeable.
Sprite/Mountain Dew - If I want the cake to be extra sweet I sub in the liquid (usually it calls for 1 1/3 cups water) for one of these clear sodas. It makes for a moist, slightly sweeter cake.
Extras - Consider adding coconut, chocolate chips, mushed strawberries (add a little less liquid the the box calls for), chocolate sauce, candy bits, etc.

And there you have it! A few extra ingredients to make the cake your own!

Saturday, April 30, 2011

Apple Crisp

Apple Crisp is a dessert that takes me back to being a child. My mother was always whipping this up as her never-fail-somewhat-healthy dessert. I can still envision walking into the kitchen to find a fork in her hand over the dish looking guilty as she was sneaking some for breakfast in the morning after making it.

The recipe below is for a semi-sweet crispy topping, as I was serving it with homemade ice cream (we'll get to that recipe another day). If you are serving it by itself I would recommend adding another 1/4 cup of the brown sugar.

Apple Crisp
  • 5 apples, peeled and cut into strips (like you would for a pie)
  • 1/2 cup butter, melted or softened
  • 1/3 cup brown sugar
  • 1/3 cup flour, (I used whole wheat but that isn't necessary)
  • 2/3 cup oatmeal
  • 1 Tbsp cinnamon, divided in half
  • 1 Tbsp white sugar
* Preheat oven to 375
* In greased pie plate, place apples and sprinkle with the white sugar and half of the cinnamon
* In bowl place brown sugar, butter, flour, oatmeal and other half of cinnamon and stir until combined
* Dump oatmeal mixture onto apples
* Bake for 30-40 minutes depending on how soft you like you apples

To make this extra delicious consider topping with a drizzle of Carmel or honey!

Thursday, April 28, 2011

Pasta With Lemon Asparagus Sauce

Asparagus is a delicious, nutritious vegetable that reaches it's peak of flavor in the spring. If you are looking for a great recipe with only a few ingredients and a chance to use some yummy asparagus this recipe is great.

The asparagus' flavor isn't an overwhelming one if fact it may not be noticeable that asparagus is what the 'magic green ingredient' in this pasta sauce is. I added garlic to the recipe last time but prefer to make it as I have posted it below. The garlic was too strong for the delicate flavors.


Lemon Asparagus Sauce
  • 1 lb fresh asparagus
  • 1 Tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/8 cup Evoo
  • 1 lbs pasta
* Cut asparagus into 1 inch pieces, reserving tips on side
* Cook bottom of asparagus until tender
* Puree bottoms with lemon zest & juice
* Cook tips just until soft, you still want these firm as they are more for a garnish
* While making sauce cook pasta as usual and drain
* Top pasta with sauce

Sprinkle with some Parmesan cheese and you are set! Mmmmm!

Monday, April 25, 2011

Kale and Chic Peas

I know, I know the title of this recipe isn't exactly making your mouth water or want to drop everything and run to the market for the ingredients. Although if you are like me after the weekend, especially a long one, I am in need of a health fix.

This recipe is actually quite good and goes fast around here. Kale is a great green vegetable because even when it is cooked it doesn't go limp like Swiss Chard or Spinach. (Which could also be used instead of Kale.) You can use chic peas or any other bean of your choice. If you have kids and they aren't big on 'green leaves' chop them up really small and they won't notice. My son won't eat it how it is shown below, but cut really small and in with rice he devourers it. Serve it on a bed of rice and you are set.


Kale and Beans
  • 1 small or half medium onion, diced
  • 2 garlic cloves, minced
  • 1 can of beans, rinsed and drained
  • s & p
  • 2 bunches of Kale, washed and cut into bite size pieces (they don't have to be super small they will shrink when boiled)
  • 1 lemon juiced
* Saute onions and garlic in olive oil until soft and golden
* Add in beans and s & p, cook on medium just until beans are dry of any remaining moister and warm stir frequently, about 5 minutes should do it
* While bean mixture is cooking boil Kale in water until it is limp but not mushy
* When Kale is cooked drain then add to the bean mixture, pour on lemon and stir, you may want to add a little more olive oil here

And there you have it a healthy Monday dish!

Thursday, April 21, 2011

Baked Brie

If you are looking for a light yet enjoyable meal I suggest this one that I made the other day. It was a nice change and would be ideal for a lunch. I made salad, tomato soup and baked Brie with fresh baguette.

The tomato soup was from the recipe I shared last week, you can find the recipe here. As for the Brie it is super simple to make, especially if you use the President's Choice Phyllio pastry. It comes in a white box with two individual rolls in it. Instead of having about 20 or so thin sheets in each roll, each roll is the thickness of 20 sheets pressed together. For this recipe instead of having to use multiple sheets  and layer them, I was able to sit the Brie in the middle of the Phyllio dough and wrap it once, it took about a minute. Bonus! You could easily put a filling like a jam or roasted red peppers on the Brie then wrap it. Since I used a Brie containing olives I preferred it plain.
Baked Brie with Olive Ciabatta Bread


Baked Brie
  • Brie wheel, I used the smallest one (serves about 4)
  • 1/2 sheet of Phyllio pastry 
  • evoo or butter
* First I cut the roll of pastry in half and put the one half out to dethaw and the other half back in the freezer with the other roll
* I sat the Brie in the middle of the pastry and folded the dough up around the cheese. Since the dough will be in a rectangular shape, I pushed up the long rectangular sides first (the sides with the least amount of dough) and used the shorter sides (but with more dough) to hold them up and cover the whole top
* I brushed the top with olive oil, but you could use butter
* Cook for 30 minutes on 400, until golden brown, on a lightlty creased cookie sheet or pie plate

If you are cooking a bigger Brie wheel use a full sheet or even two and cook until golden brown.

Tuesday, April 19, 2011

Shaped Cookies

 My son loves to bake! Cookies, cakes, muffins you name it he is down for the task. I have been wanting to make cookies that we could make into shapes and decorate but have not been able to find one that we could make spur of the moment. Most recipes call for at least two hours of refrigeration not ideal for an impatient 2 year old. Once the dough was created I put it into the freezer for 15 minutes to chill it then proceeded to roll it out.

I used whole wheat flour, since I use it in place of white flour wherever I can. The recipe does not need any different measurements if you want to swap the whole wheat for regular all purpose flour. This recipe results in a firm but still soft cookie, not crispy at all. The flavor is semi sweet, think 'breakfast cookie'!

 Shaped Cookies
  • 3/4 cup butter  
  • 1 cup white sugar
  • 2 eggs 
  • 1 tsp vanilla 
  • 2 1/2 cups whole wheat flour 
  • 1 tsp salt 
  • 1 tsp baking powder

* Cream together butter and sugar in bowl
* Add vanilla, flour, salt and baking powder, mix until smooth
* Chill for 15 minutes in freezer or 2 hours in fridge
* Roll out on well floured area, we made ours about 5-10mm thick, press cookie cutter shapes into dough and place on cookie sheet. They can be pretty close together since they don't spread
* Bake at 400 for 5-8 minutes
* Allow to cool on wire rack, once totally cool decorate 

Monday, April 18, 2011

Rice With A Twist

White rice is a quick and easy side to pretty much any meal. Everyone likes it, it is fool-proof and raw lasts for months in your pantry, so it is always on hand.

Star Anise**
We have white rice about once a week so sometimes a different taste is nice. I always add broken egg or spaghetti noodles so it is almost like a pilaf. The addition of just one piece of Star Anise results in a rice with a more robust flavor but not overwhelming. A subtle change but a nice one. One 'star' has quite a bit of 'star power' so start with one and if you like that next time you could add a second. If you are unfamiliar with Star Anise it is a spice that is star shaped and the texture of a cinnamon stick. You can buy it in most bulk stores. Here in London I purchase it at Quarter Master in Worltley Village. 

Star Anise Rice
  • 1/2 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Egg or Spaghetti Noodles, broken into 1/2" pieces (optional)
  • 1 cup of white rice, soaked in water
  • 2 cups water
  • Salt to taste
  • 1 Star Anise
* Warm oil in pan on med-high heat, add noodles (if choosing to include) stir constantly as they will burn fast
* Once noodles are lightly bronzed add water, rice, salt and star anise. Turn to high, and let come to a boil, reduce heat to low and cover
* Once rice is done (approx 20 mins), remove Star Anise and fluff and serve


**Star Anise is popular in Chinese cuisine and is also used medicinally in the treatment of rheumatism, colic and bronchitis.  It has also been used extensively to ease digestion and control flatulence and nausea. S tar Anise is often chewed after meals to freshen breath

Thursday, April 14, 2011

Seared Chicken

Chicken is one of those things that while there are hundreds of recipes out there I sometimes feel like the chicken itself is the same texture, same taste just with a different sauce on the outside. Enter this recipe. This results in the juiciest & most tender chicken breast. We never have left overs when I make this.

No doubt this is one of the easiest more obvious chicken recipes but I didn't start making it until recently. Use as many or as few chicken breasts as you like, just like my potato recipe their is no exact measurement, the only concern would be how big your pan is. This quick method locks in the juices by searing the outside first, the small pieces guarantee it is cooked.

Seared Chicken
  • chicken breasts, cut up into 1" pieces
  • Evoo
  • salt and pepper
  • lemon pepper (optional but I highly recommend if you have any to include it)
*  Put just enough olive oil in frying pan to coat the bottom once it is warmed (1/2 Tbsp), heat up on med-high heat
* When the pan is hot add the chicken (this is the key - the hot pan), stir around to coat in oil, then stir in with s & p. When the chicken is added it will immediately sizzle and smoke, no worries just make sure to stay close by to stir to keep it from burning
* Stir every minute or so to avoid burning
* Cook for about 5-7 minutes. When outside is golden brown with a few darker spots, it is done. Cut one piece in half to ensure cooked all the way through

Tuesday, April 12, 2011

Tomato Soup

I love soup! It is such an easy way to get in vegetables, even for those who don't like them. My son 'thinks' he does not like tomatoes. He won't eat raw ones, or ones in pasta that he can see. As long as the tomato sauce is free of any visible tomato chunks he will happily chow down. Same goes with this soup he slurps it back and says "mmm" after every few bites.

My husband and I will only eat tomatoes in salads or on sandwiches if they are really firm, almost un-ripe even. So this recipe is the perfect outlet for the softer tomatoes, you can buy softer tomatoes as well.

Tomato Soup
  • 5 medium sized tomatoes, chopped
  • 1 Tbsp evoo
  • 1/2 large onion, diced
  • 1 garlic clove, minced
  • 3 carrots peeled, chopped
  • 2 celery stocks, chopped
  • 2 Tbsp ketchup or 1 Tbsp tomato paste
  • 5 cups of water
  • 1 vegetable bouillon cube
  • 1 bay leaf
  • s & p
* In large pot, sautee onion and garlic in olive oil, until soft and slightly brown
* Add in carrots, celery and bay leaf, stir several times
* Add in tomatoes and let simmer for about 2 minutes
* Pour in water, bouillon cube, tomato paste or ketchup, salt and pepper. Bring to boil.
* Once boiled bring to medium heat and let simmer until carrots are cooked. Approx. 10 mins
* Remove bay leaf. In blender or with immersion blender blend soup until smooth.
* Allow to cook for 10 minutes more on low, you can cook for longer if you should choose.
* Serve. You can put a dollop of cream cheese, or creme fraise on the soup to garnish.

Monday, April 11, 2011

Baked & Broiled Baby Potatoes

Don't let the name fool you. . . these baby potatoes are so simple to make you'll wonder how you lived without the recipe before!

I am not a huge potato fan. I find them to be a little bland and boring. With so many vegetables and other foods that are so full off zing, the potato is a bit of a let down in the flavor department. Enter this recipe! The potato is made first by boiling it (this can be made a day ahead if making for company) then broiled to give the top a delicious slightly crispy texture.

I made this recipe using 16 baby potatoes. They weren't tiny probably the size of apricots. You can use any amount you want. 4 or 40 it doesn't matter this recipe does not require any measuring (yes it's that easy).

The Final Product

Baked & Broiled Baby Potatoes
  • baby potatoes, washed
  • olive oil
  • sea salt 

* Boil the whole baby potatoes until they are just soft. I judge this by using a knife. When I insert a knife I want it to slide out with slight shake, as opposed to sliding right out. Our family prefers potatoes not overly soft, but feel free to make them the later way if you like a softer potato.
* Once boiled drain, allow most of the water to dry off. Approx. 5 mins
* Slice 3 'slats' in the potatoes 1/3 of the way through. This is done by making two cuts about 6mm from each other, and meeting together in the middle, a little triangle of potato will form and pop out. You can always just cut 6 single straight lines, the broiling will spread them apart slightly.
* Brush olive oil on the tops of your potatoes, then sprinkle with sea salt
* Broil until tops get slight crispy but are not browning. Olive oil be starting to look dry.

Add salad, a vegetable and protein and presto a 'new' potato is ready to complete the meal!

Sunday, April 10, 2011

Apple Dip

It is Sunday at 4 o'clock, you have company popping by at 4:15 and Monday is your grocery shopping day. You are standing in front of your open fridge containing only condiments, some apples, broccoli and may be some dry baby carrots and only 15 minutes to pull something together. . . enter the apple dip!

This dip is super simple and a huge hit! Whenever I make this it disappears fast! In fact I quite often double the recipe. It can be made a head, but add the Carmel and Skor bits right before you serve the dip to avoid the Carmel being too hard and the Skor being too mushy.

Apple Dip
  • 1 container/block of cream cheese
  • 1/2 - 3/4 cup white sugar (if you don't have any brown sugar would work as well)
  • Carmel sauce
  • Skor bits (optional)
* Stir/blend cream cheese until it is soft
* Add in 1/2 cup sugar and blend until well incorporated, taste test. Depending on how 'cream cheesey' you want it to taste you may want to add another 1/4 cup of sugar. Also if your apples are tart you may want the extra sugar, while with sweet apples you may find it unnecessary.
* Spread in platter and top with Carmel sauce. If you don't have Carmel sauce then you could always use honey. Although not quite as decadent it would be good as well.
* Chop up apples right before serving (to avoid browning).

Ta Da! You are sure to please with this dip!

Thursday, April 7, 2011

2 Meals With One Roasted Chicken

In the past I have gone out and purchased a whole chicken, taken the time to prepare it, cook it and serve it. Although easy it is fairly time consuming. The other issue is that to buy a raw average size chicken is $10- $14. I can purchase a roasted one at the local grocery store for $9. No need for me to carefully wash and scrub a raw chicken, stuff it, wait around while it is cooking and no messy clean up! I love homemade food as much as the next person but the difference is negligible. My theory is save your time for something that there is a big taste difference on.

The meal ideas below are both based on a purchased chicken that is roasted and for 2 adults and 1 child. You could easily make the recipes larger if you have a bigger family. Chicken Soup goes super fast in our house and this one has lots of healthy ingredients snuck in. The soup recipe includes cabbage. . . don't be scared! I do not like cooked cabbage at all, yet in this recipe you cannot make out that it is cabbage. The soup looks time consuming but it really isn't and once you have made it once you can make it in about 10 minutes plus cooking time. In fact I make the broth while I am making the sides for day one's dinner and prepare it the next day with all the other ingredients.

Day 1
Remove the breasts from your chicken and use them as the main for your meal. Whip up a salad, some potatoes and a veggie of your choice and you have meal one. Save the bones and the dark meat for the soup on Day 2.

Day 2
Chicken Soup

  • bones from 1 roasted chicken
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2-3 carrots, chopped
  • 3 celery stocks, chopped
  • 1 cup cabbage, (or 1/4 of average size head) cut into dime size pieces 
  • 1 large potato/ 4 small potatoes
  • 3/4 cup corn (if you have small children reserve some on the side. Since corn doesn't require much cooking time put cold corn in their hot soup to cool it down)
  • 1 tsp each thyme/oregano
  • 1 bullion cube (chicken or veggie flavour)
  • left over meat cut into bite size pieces
  • s & p

* In a large pot cook the chicken bones with about 4 -6 cups of water, depending on how brothy you like your soup. You can always add more later. Bring to a boil, then let simmer for about 1/2 hour. If you have time you can let this simmer for longer, for hours even, and it will just lend a richer flavor to the soup. Spoon of any 'foam' that rises from boiling of the bones. Remove the bones either by straining or using tongs to lift them out of the broth.
* While the broth is simmering in a frying pan, sautee the onions and garlic. Once lightly browned add in all the veggies and spices and cook on med-high just until the veggies are aromatic. Your goal here isn't to cook the veggies but a quick searing so the spices are infused into the veggies and all the tastes become amalgamated before it does the actual cooking in the broth. If you get some sticking to the bottom of the pan, a little water will take it off and be full of flavor.
* Drop bullion into soup broth, add veggies and bring to a boil and allow to simmer for about 15 minutes or until the veggies are cooked but not mushy. Add the left over meat. Since it has already been cooked it doesn't need as long in the broth, it more or less needs to be warmed up.

That's it. . . Enjoy!

Tuesday, April 5, 2011

Beans With Everything

Beans are incredibly healthy for you, full of protein, iron and nutrients! Unfortunately quite often when I think of dishes involving beans, I picture something mushy, bland or greasy. Even if you don't love beans try this! It is economical, tasty and simple.

I like to have salads with lunch but find that on their own they lack protein and enough substance to keep me full for long. Enter the humble bean! It is the perfect topping for salad. I use navy (white) beans/kidney beans/black beans or chic peas. I use canned beans but you could use dried ones as well. I make a batch every week, put it in the fridge and use it to boost nutrient quality of other dishes. This super simple recipe results in beans that are perfect to go with things like salad, rice, soup, etc..

Beans
  • 1 tsp olive oil
  • 1 can bean of your choice, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • s & p
* sautee onions in olive oil until soft, add garlic until slightly brown and fragrant
* add beans and s & p, stir and cook just until beans are heated through approx. 5 mins
Annnnnnd you're done! Yes that is it! Put the beans on cooked rice (my sons favorite), on salad (I let beans cool first), or even by themselves!

Saturday, April 2, 2011

Time Saving Tricks

Everyone is looking for tips and tricks to save time while cooking and baking, some are practical some are not. I find that a lot of time saving tips, involve a couple hours full of work one day, to save time later in the week. While this is handy it isn't always ideal. Below I have included some of my tried and true tips that I use weekly. They aren't rocket science and you may already use them, but if you don't I am sure that by enlisting them they will save some of your valuable time.

1. Onions - Almost every recipe uses onions. By Thursday I am thinking 'man I want to make this sauce but I am so sick of chopping and crying over onions'. My solution is the first day that you require onions for a recipe, cut one or two extra. You are already chopping them anyways so chopping a few extra honestly takes like 2 minutes longer and saves time later on.

2. Pureed Vegetables - It takes about an hour to cook and puree vegetables (we use puree in smoothies, oatmeal, risotto, etc). Instead of spending a whole evening cutting and waiting for sweet potatoes/squash/beets or carrots to bake or boil, I make a soup like squash soup and triple the amount of squash I bake. I use the amount the recipe calls for and take the extra and puree it in a blender. I take the pureed squash place it into ice cube trays and let freeze. Once it is frozen I tip them out into a zip lock bag, and use the cubes when I need them.

3. Garlic - Used as often as onions, this smelly little secret weapon lends great flavor to so many recipes. The first time I need to use garlic in a week, I press out about 6 extra cloves and put them in a glass container with a tiny bit of olive oil. I still prefer to use fresh grated garlic for salads and anything that you need raw garlic for, but the extra pressed garlic is perfect for recipes.

4. Fruit - My son tends to get in a spree where he likes to eat the same fruit(s) everyday for a couple weeks then he moves on. When he requests say a nectarine I take out 2 and cut both up. I give him one and put the second one into a container in the fridge. Then you are only cutting every other day. This also works for cheese and vegetables.

5. Pizza - This isn't exactly cooking, but it saves you from cooking. . . even better! When we order pizza we freeze the extra. Instead of trying to finish the last half before it goes bad we freeze it and have it at a later time. In fact sometimes we order extra pizza on purpose to freeze it. As long as you reheat it in the oven it will taste as good as when it was delivered.

6. Quinoa - We eat this usually about twice a week. The first time I make it I double the recipe and put the extra in the fridge. Sometimes we don't have it the second time then I transfer it to the freezer. This healthy grain freezes really well, in fact you can't tell it has been frozen at all. You can also double rice when you make it, though I have not tried to freeze it yet. 

I recommend using glass storage containers for storing food. They don't contain chemicals like plastic ones. Also you can reheat them, and if you are storing something like pasta sauce they don't absorb the colour and stain.

Enjoy the few extra minutes you have!

Thursday, March 31, 2011

Broccoli Soup

I enjoy soup! It can be made heavy and creamy and used as a meal, or light and liquidy as a side or snack. Broccoli soup is a soup that I find is either hit or miss. Generally there aren't that many recipes for it. In the past when I have had in restaurants it is either so heavy and greasy that there is an oily glaze on the top, or it is so water it is basically broccoli floating in broth. . . neither a big hit with me or the family.

 I have tried making several recipes in the past and have never been 100% pleased with the outcome. I have adapted, merged and omitted various recipes and ingredients to make this quick, tasty and nutritious soup. If you want a thicker, richer soup use cream in place of milk. For a slightly smoky taste use 1 cup of smoked Gouda ( start by trying 1/2 smoked Gouda and 1/2 cup regular cheese to ensure you don't find it too 'smoky'), this is the ultimate but I didn't have any on hand.

Broccoli Soup

  • 1 Tbsp Extra Virgin Olive Oil 
  • 1 1/2 bunches broccoli (about 4 cups), cut up into florets and stem cut into 1/2" pieces
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 1 tsp of thyme
  • 1 tsp dried ginger (optional)
  • s & p to taste
  • 1 box (900ml) of chicken or veggie broth
  • 1 cup water
  • 1/2 cup milk
  • 1 1/4 cup cheese, shredded (I used marble)

* In a large pot add evoo and onions sautee until soft and limp, add garlic and sautee 1 minute more
* Add broccoli to pot and let slightly cook with onions for about 3 minutes, stir frequently to avoid burning
* Add seasonings, broth and water
* Bring to a boil, then simmer on medium until broccoli is soft and cooked but not mushy
* Puree soup, until smooth but still slightly lumpy. I use my hand held immersion blender and stick it directly into the pot. This saves getting extra dishes dirty. Alternately you could put it in a regular blender or food processor
* Add in milk and 1 cup of cheese, cook until cheese has melted
* Serve using the left over 1/4 cup of cheese to garnish

Wednesday, March 30, 2011

Taco Thursday

I am a little bashful to post this recipe. For some reason the thought of tacos conjour up images of collage aged kids, post drinking fast food binges (not that I know anything about that ha ha), or something unhealthy. I decided to share it though because realistically pretty much everyone loves tacos (some secretly). Tacos are not that bad for you, it is the soda and the fries supreme that is the really unhealthy part. This recipe is pretty much as easy as it gets, if you can wash an apple you can make this.

This recipe can be made with ground turkey or chicken instead of beef, it could even be made with soya meat. The end result is a meat so tender, and flavorful it will make you think a little more highly of tacos. Children like it because they can assemble their own dinner.

For the taco toppings you can use salsa, guacamole, olives, lettuce, sour cream, shredded cheese. (choose light sour cream and cheese if you are trying to cut back on calories). You will also need hard and/or soft shells. Serve with a spinach salad filled with lots of veggies then you have a rounded meal.

Crock Pot Tacos

  • 1 lbs ground beef (turkey or chicken)
  • 1 pkg of seasoning
  • 1 cup of water
* Put meat in crock pot add water and seasoning, stir

Yes my friends that is it. The exact length depends on your Crockpot, but as a guide either cook it for 10 hours (low) or 4 hours (high).  I would recommend stirring it occasionally (if you are home when it is cooking if not it isn't the end of the world), it will not look the prettiest as it is cooking as it will clump together and look rather liquidy, it will still taste good though. If there is any extra liquid at the end just scoop out the meat with a slotted spoon.

Let me know how they turn out!

Tuesday, March 29, 2011

Tuesday Treat - Loaded Oatmeal Cookies

If you are looking for a great cookie that is easy to make, has some healthy stuff snuck in and is yummy this recipe is for you! The texture is chewy yet still firm, perfect for oatmeal cookies!

My son and I whipped these up yesterday and although they are made with whole wheat flour and oatmeal they got tons of complements. If you don't have any of the extra goodies (chocolate chips, coconut, toffee) you can either add a little extra of the items you have on hand or swap in raisins, craisins, nuts, etc. This recipe makes a fairly generous size batch so it is perfect for sharing!

Our Finished Product

Loaded Oatmeal Cookies

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 cup margarine or butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups oatmeal
  • 1 cup chocolate chips
  • 1 cup coconut
  • 1 cup toffee bits (commonly called Skor bits)

* Preheat oven to 350
* Blend flour and baking soda 
* Cream until fluffy the 2 sugars and butter, then add the egg and vanilla
* Incorporate the sugar and egg mixture into the flour add the oatmeal and stir
* Add the goodies (chocolate chips, toffee, etc.)
* Place on cookie sheet(s) and bake for 8-10 minutes, until lightly brown and cooked through

Saturday, March 26, 2011

Homemade Candied Orange Peels

Chocolate is something that I never really enjoyed until after the birth of my first son. I still don't enjoy chocolate ice cream, pudding, cake, or brownies, etc.. I do however like actual both milk and dark, really dark chocolate, as well as odd flavors. Sea salt dark chocolate and chili dark chocolate are my favs!

This recipe  is the perfect melodious  flavor of natural orange and dark chocolate. You could easily use milk or semi sweet chocolate instead of the dark chocolate. Don't let the few steps deceive you, this recipe is super easy! I choose to just dip the one side into the chocolate.
This is what the finished product looks like.
 This picture is courtesy of the Cashmere and Cupcakes website, as my camera was low on batteries. 

Wednesday, March 23, 2011

Shepard's Pie

If you are looking for a simple dish that can be made a day ahead, can be made vegetarian, easily altered or even frozen this dish has it all. I make my Shepard's Pie pretty basic and always make 2 medium pans instead of 1 large one. I freeze one and serve one on the day I make it. This dish freezes extremely well. Freezing it gives me a break later-on, on a day when I am just not up to cooking or know I will be out and about with the kids late .

I don't add veggies to my 'Pie'. I find when being reheated it makes it too liquidy or mushy for our liking. Feel free to toss in some diced carrots, corn, peas or any other veggies you have handy (add them to the meat cooking stage). If you are a vegetarian you can sub in soy meat for the meat or if you don't eat red meat you could use ground turkey. I use a couple Bay leaves in my potatoes, whether or not it makes a huge difference I don't know, but I feel it adds a little extra mild flavor to it. Next time I think I will try this dish using Roasted Garlic mashed potatoes. 

Shepard's Pie 
  • 10-12 medium potatoes, peeled and cut into 1" pieces
  • s&p
  • 2 bay leaves (optional)
  • 1/2-3/4 cup milk
  • 1/4 cup butter, margarine or cream cheese

* Place potatoes in pot and cover with water, add salt and bay leaves bring to boil
* Allow potatoes to simmer until well cooked, make the below meat portion while boiling
* Drain potatoes and remove bay leaves, add milk, butter, s&p and blend/mash until smooth

  • 1-1 1/2 pounds ground beef
  • 1 large onion
  • 3 cloves garlic
  • 1/2 tsp oregano
  • s&p
* Sautee onions and garlic until tender
* Add ground beef and seasonings, cooking until just brown (keep in mind it will be going in the oven so you don't want to over cook it)

I will describe how to make 1 large dish of this but two make two you would do the same just divide it in half to start.
* Grease glass dish
* Spread 1/4 of potatoes on bottom of dish
* Spread meat on top 
* Spread remaining potatoes on top. I find using a slightly moist spatula to smooth the potatoes allows for easy spreading without the potatoes lifting the meat 
* Spread a tiny bit of butter over top 

Cook in oven until top is slightly brown approx an hour at 350, or 20-30 mins  at 400. 



Tuesday, March 22, 2011

Just Like Sugar

Like many people out there trying to stay on the healthy track, sugar is one of the things that I am trying to cut down on. If only I didn't have such a sweet tooth it would be much easier! There are many different sugar substitutes out there.  The problem is they all seem to have rumors swirling about them. One study discovers a health risk, the next find that to be incorrect and so on. Headaches, migraines, laxative effect, even some cancers have been linked back to sweeteners. Whether or not these side effects are true or not remains to be seen.

I have been reading about a sweetener called Just Like Sugar. It has been featured in various magazines and I have read some very positive reviews about it. It is made from only 4 ingredients; Orange peel, Chicory root, Calcium and Vitamin C. It can be used anywhere that sugar can and in the exact same measurements (1 to 1).

I finally located some today and purchased it to try. First I tasted it directly on my tongue. It did taste 'just like sugar', always a good sign. I was impressed that it didn't have an aftertaste. I notice after trying Stevia that I had a slight bitter taste in my mouth. Next I put it on oatmeal. It blended in perfectly and made my oatmeal extra yummy. It can be used for baking but with one downside, the price. The bottle has 165g (just under a cup) in it and I paid $6.99. I don't mind spending extra for something healthy but for some cookie recipes, which generally aren't healthy anyways, you would need 2 of these bottles. That would be $14.00 before adding any of the other ingredients. I guess you would be farther ahead buying pre-made baked goods from a grocer like Whole Foods, who now carries some products made with J.L.S.. They would purchase it in volumes and I am assuming would get it for a wholesale price, making baking with it more affordable for them.

All in all I will continue to buy this product for things that require sugar in smaller amounts! For more of the benefits and  information on this product check out the Just Like Sugar website.

Monday, March 21, 2011

Three Cheese Cannelloni

In the past two weeks I have made cheese cannelloni on two separate occasions. One time for friends and the second for my in laws. Both times it went fast and was a hit.

The beauty of this dish is you can serve it with bread and salad and have it as the entrée, as we did with our vegetarian company. You can also serve it as a side dish for a meal that needs something extra. For my in laws cannelloni was the side for chicken breasts with roasted vegetables, green beans and salad. We needed something a little starchy and this was perfect. Not heavy like a pasta dish, not thick like a lasagna. Cannelloni has just the right amount of substance, plus it is super easy. I make homemade sauce but if you were in a super rush or prefer the pre-made sauce you could top the cannelloni with that instead of making the sauce recipe shown below.


Three Cheese Cannelloni 


Cannelloni

  • 1 package of oven ready cannelloni pasta
  • 1 standard size tub of cottage cheese
  • 1 standard size tub of ricotta cheese
  • 1 cup mozerella cheese, grated, divided in half
  • 1/2 cup frozen spinach, thawed and drained (if you use the individual square pieces use about 4, from the square brick about half)
  • s&p

* combine cheeses, using only 1/2 cup of mozerella with spinach and salt and pepper
* stuff pasta tubes with cheese mixture, use a small spoon or sandwich bag with the corner cut off to squirt the filling in (like a pastry bag) for quick filling
* place in an greased 9x13 baking dish, you may need 2. Put cannelloni about 1/4" apart.  
* cover with sauce and top with other 1/2 of mozerella cheese


Tomato Sauce
  • 1 15oz can diced tomatoes
  • 1-2 garlic cloves, minced
  • 1/2 Tbsp Extra Virgin olive oil
  • 1 Tbsp each oregano, basil, parsley
  • 1 Tsp cayenne pepper or 1Tbsp spicy pepper medley 
  • s&p to taste
* saute garlic in evoo until brown, add tomatoes, spices and seasonings
* allow to bubble then let simmer on low while preparing cannelloni
Cook for 1 hour or until cannelloni soft at 350, on convection if you have 2 baking dishes

Saturday, March 19, 2011

Annnnnd We're Up

Like clockwork every morning a little hand reaches up and rests on my neck. This hand is accompanied by a little voice saying "Mommy can we go downstairs now?" This scenario plays out every day at 6 a.m. Yes 6!

What do you feed a toddler for breakfast that is healthy and tasty? Oatmeal! I know you are thinking "Tasty? Really?" But for a toddler who has never had surgery cereal he loves it, I actually do too. It is hearty, warm and an easy way to get a complete breakfast with a little doctoring, Adding a few cold ingredients after it is cooked cools it faster too!

Oatmeal
  • 1/2 cup dry oatmeal
  • 1/2 banana, mashed
  • 3/4 -1 cup milk (depending on how liquidy you like your oatmeal)
  • 1 tsp cinnamon
  • 1 Tbsp honey
  • 1 Tbsp ground flax seed
  • 1/4 cup carrot or squash or sweet potato puree**

For Children 
* Combine all ingredients but honey and vegetable puree in microwave safe bowl, and stir
* Cook for 2 - 2 1/2 minutes in microwave
* Remove add puree and honey (you may need to add some more milk depending on how thick the vegetables have made it)

For Adults
* Exact same way but add all the ingredients while cooking 
* To get protein in this meal you could also put in protein powder, just double the water or milk

** We cook a whole batch of a vegetable puree by boiling or steaming one of the following; carrot, squash, sweet potato, beets. Next we drain it reserving the liquid, followed by blending it using the reserved liquid and then we place it in ice cube trays and freeze. Then we pop out a frozen 'carrot cubes' to cool the oatmeal and sneak some veggies in. 

See you at 6!

Thursday, March 17, 2011

Brown Rice

Brown rice is good, healthy and pretty simple to make. Not being the quickest cooking I make a large batch, enough to last a few days. Last night I made a batch and used it for this one dish meal.

Brown Rice Stir Fry


  • 1 1/2 cups cooked brown rice
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Piri Piri Sauce (or any other hot sauce)
  • 2 chicken breasts, cut into cubes
  • 1 cup corn (I used frozen and threw them right in without defrosting for  both the peas and corn)
  • 1/2 peas
  • 1 cup asparagus, cut in 1.5 inches
  • s & p
* Cook chicken in Evoo until just cooked and slightly brown add hot sauce
* Toss in everything else but rice and stir, simmer 4-5 minutes
* Add rice and let simmer just until rice is cooked

Tuesday, March 15, 2011

Coconut Macaroons

An all time favorite of mine, Coconut Macaroons are a perfect treat. Since they are bite sized they are a perfect portable dessert, you don't need to worry about cutting them or even a plate if you were picnicking. We have been eating batch after batch the past few weeks (so much for getting ready for bathing suit season). I made them the other evening with a batch of homemade ice cream for company and they went like hot cakes.

Many of the versions that I have tried use flour, which result in a chewier sightly cookie-like macaroon. These ones are sweet and much more decedent while not being overly sweet. I only need 4 ingredients to make these delicious morsels; egg whites, coconut, vanilla, sweetened condensed milk. I recommend doubling the following recipe.

Coconut Macaroons

  • 3 cups sweetened shredded coconut
  • 1 tsp vanilla
  • 1 can sweetened condensed milk
  • 2 egg whites beaten until white and frothy


*Preheat oven to 350
*Blend coconut with vanilla and sweetened condensed milk
*Add the beaten egg whites to the coconut mixture and stir
*Place on well greased cookie sheets 2 inches apart. I use a cookie scoop for this but you could always make donut whole size balls with your hands, about 1.5-2 Tbsp in size
*Bake for 12- 15 minutes or until browned on sides and bottoms slightly 'tanned' on the top
    Enjoy!

    Monday, March 14, 2011

    Roasted Veggie Pizza Update

    So in my last post I mentioned I was going to try out a Rachel Ray recipe for a Roasted Vegetable Pizza. I made it this evening as my main dish, along with cheese cannelloni. Although the pizza turned out okay, (the roasted veggies were delicious) I would defiantly say in order to make it again I would do some doctoring to it.

    First, I used a store bought pre made crust. This crust was too thick for my liking. Of course this isn't the recipes fault but still did effect the overall outcome. You tasted too much bread instead of the delicious richness of the roasted veggies. Even when we order traditional pizza we order thin crust.

    Second, I used about 3/4 of the recommended bean spread, even at that it was still too thick. The recipe said cook for 8 minutes once the spread and toppings were on. We cooked it for about 20 and the bean spread was still really moist almost a hummus consistency. I think the pizza would have tasted way better if it I had put on about half of the suggested bean spread. This would have allowed it to kind of dry to a more paste like texture. Again when we order traditional pizza we request them to go easy on the sauce, in order to enjoy everything not just get a taste of gooey sauce.

    Other than that I would say it was good. I was hoping that I had found my go-to Friday night meal-in-a-pinch and that this would receive ooohs and awwws. . . it didn't. I think my above suggestions would make all the difference in the world. I do however think I will make the roasted veggies again on their own and put them beside chicken or on pasta later this week.

    Sunday, March 13, 2011

    Roasted Vegetable Pizza

    Tomorrow night we are having company over who happen to be Vegetarians. Ourselves we are not huge meat eaters, 2 nights a week we don't have any type of meat, the other 4 we have chicken or fish. (The 7th night we eat at my in-laws) I have been scouring some various recipes as I want to make something delicious for my bestie and her family.

    I have come up with a menu that would appeal to anyone, not just a Vegetarian. For apps. edamame, hummus & baquette, cheese & crackers. For starters tossed salad and garlic bread. For main roasted veggie pizza and stuffed pasta shells. For dessert homemade vanilla ice cream and homemade coconut macaroons. I have made everything before except for the pizza. I am trying this one from Rachel Ray's March 2011 Every Day magazine. It sounds delicious and the ground beans instead of tomato sauce is unexpected yet sounds filling and appetizing. I think I will use a store prepared crust to save a bit of time.

    I will post a picture of my pizza when I make it tomorrow. I am hoping for a new favorite!

    Friday, March 11, 2011

    Banana Cookies

    Today being a snow day and no ingredients to make anything truly decadent we decided to make Banana cookies. We always have tons of bananas in the freezer since no one around here will eat them the second that the have even a tiny brown spot on them.

    This following recipe produces something not as dense as banana bread but more hearty then a banana cake. I am sure that you are supposed to mix the dry ingredients separate from the wet, but I just dumped everything in the bowl and blended it! It turned out great.


    Banana Cookies 

  • 1 1/2 cups sifted whole wheat flour


  • 1/2 teaspoon baking soda


  • 1 teaspoon salt


  • 3/4 teaspoon ground cinnamon


  • 3/4 cup margarine or butter


  • 1/2 cup white sugar


  • 1/2 cup brown sugar

  • 1 egg


  • 3-5 mashed bananas ( I used 5)


  • 1 3/4 cups quick cooking oatmeal



  • *Blend together until all ingredients are combined.
    *Make cookies about the size of 2 Tbsp and place 2 inches apart.
    *Bake on ungreased cookie sheet at 400 degrees, until edges are sides are golden brown and toothpick comes out clean when inserted in the middle.

    Snowday, Cooking and the Kids

    Today we are expecting a snowstorm! Over night we 'delivered' about half a foot, and it is continuing to snow. As a child I remember waiting and hoping for snow days. We never had one! This winter the schools have been closed 4 or 5 days already. A day like this with it's gross road conditions and no particular place to go anyways is the perfect day to stay in. Pajama day for the kids, yoga pants for mom! Staying in all day leads to another challenge though.

    When I know we are going to be around the house all day or if we have an event coming in a couple days I prepare so we can use our time at home to make something, bake, do pretty much anything to save time later on. This weekend we have a birthday party and a dinner party. (By dinner party I mean my best friend, her hubby and two boys that are my sons age. I don't know when a party where milk is the main beverage being served started constituting as a dinner party, but it does now! They are great company anyways, and we are always glad to have some adult company.) I had planned to make Coconut Macaroons for both events. Kind of hard to make when you are missing the main ingredient. . . the coconut. I planned on getting it today, not happening. Then for dinner I am making homemade veggie pizza and stuffed pasta shells. I like to chop the ingredients up the day ahead, but again not happening, I don't have half the stuff! We don't even have chocolate chips to make cookies with!

    So I am sitting here scouring the Internet to find something that we can make with the ingredients that we have on hand. I will post what we come up with!

    Thursday, March 10, 2011

    Fajitas

    Chicken Fajitas are my husband's favorite thing to order at Jack Astors. We don't go out to eat often and when we do it is not usually there, so I thought it would be nice to serve these up for dinner this evening.

    I tried the packaged seasonings previously to mixed reviews. Instead I started blending a little Jerk Seasoning (available at most grocery stores) with salt, pepper and garlic powder. The result was delicious, moist and easy. If you like spicy food you could add a little cayanne pepper, my husband doesn't enjoy these spicy so I didn't add it.

    Chicken Fajitas
    • Extra Virgin Olive Oil
    •  chicken breasts, cut into thin strips
    • half onion, either diced or cut into super thin strips
    • 1/2 each yellow, red, orange peppers, cut into thin strips
    • 1.5 tsp Jerk Seasoning
    • 1/2 tsp garlic powder (not garlic salt)
    • s & p
    • 1/4 cup water

    *Place oil in pan add onions, chicken and stir till coated, cook at medium high heat
    *Add peppers and seasonings
    *Stir frequently
    *As food begins to stick to pan add little bits of water at a time, you may need more or less then a 1/4 cup
    *When chicken cooked all the way through, and peppers tender remove from heat

    Garnish with cheese, sour cream, salsa and guacamole. Put on tortilla wrap, or on white rice if you have gluten allergies like me. Serves 2