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!

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!

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!

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.

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 

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

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

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.

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!

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!

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!

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!

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!