Thursday, December 4, 2014

butternut squash biscuits

serve these up alongside soup or stew
My two year old just loves these biscuits - and I have no problem serving them to her as they are packed with butternut squash!  My father in law (one of the pickiest eaters I know!) absolutely loved these...and our friends that visited last weekend were also big fans.  If you don't have butternut squash you can sub in sweet potato or pumpkin.

what you need:
  • 1 medium butternut squash (you need about 3 1/2 cups mashed, doesn't have to be exact)
  • 1 1/4 cup flour 
  • 1 tbsp organic coconut sugar (or any other sugar)
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter
  • 1 tbsp olive oil
  • salt and pepper
  • extra flour for rolling out dough
  • extra butter for brushing biscuit tops
what to do:
  1. Remove peel and seeds from butternut squash.  (You can roast with the peel on and remove it after it's been roasted, if you don't have a strong enough peeler to do so when it is raw).  Cut into cubes (about 1"x1") and toss with olive oil and some salt and pepper. Roast on a cookie sheet lined with parchment paper at 450 F, for about 20-25 minutes.  Be sure to flip them halfway through to evenly roast the squash.
  2. Sift together flour, sugar, baking powder, and salt, in a bowl.
  3. Once the squash cubes are cool enough to handle, transfer them into a large bowl and mash with a potato masher or large fork.  Add butter and stir until butter melts into the squash.
  4. Add flour mixture to squash mixture, stirring gently until a loose dough forms.  Don't worry if it seems a little wet.
  5. Sprinkle work surface generously with flour and dump your dough onto the floured surface.  Cover your hands with flour and gingerly work the dough into a round disc and then flatten until about 1" thick. (Don't knead this dough - it should feel delicate but not crumbly).  Cut into triangular pieces (like a pizza) - I usually get about 6-8 very large biscuits or you can use a round cookie cutter to get disc shaped biscuits.
  6. Place biscuits on a cookie sheet lined with parchment paper (you can re-use the squash one!) - and brush the tops with melted butter.
  7. Bake for about 10-12 minutes at 450 F, until tops are lightly golden.  Remove and serve hot, ...with extra butter perhaps...enjoy!

Thursday, October 30, 2014

roasted red pepper sauce

meatballs nestled in a roasted red pepper sauce
A nice change from the classic tomato sauce, this roasted red pepper sauce is really simple and your kids probably won't even notice that it's any different.  Tonight I served it with meatballs and rotini.  You can use it with other proteins (chicken, fish) or simply with any pasta as a quick meal.

what you need:
*makes enough sauce for 4 servings
  • 3 red bell peppers
  • 1 1/2 tbsp paprika (you can use smoked if you want more of a smokey flavour)
  • 1/4 yellow onion
  • 2 cloves of garlic
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1 tsp coconut sugar (or brown sugar)
  • 1 bay leaf
  • 1/2 tsp worcestershire sauce
  • 1 tsp olive oil
  • salt and pepper to taste
what to do:
  1. If you have a gas stove, you can roast the red peppers directly on the flames.  Just turn every so often to get them charred (blackened) on the outside - they are ready when they are softened and blackened.  If you don't have a gas stove, roast them in the oven at 450 F on a lined cookie sheet, also until blackened on the outside.
  2. Place roasted peppers in a bowl and cover with lid or plastic wrap.  This will trap the heat and continue to steam the peppers.  Meanwhile, prep your other ingredients by chopping the onion and garlic finely, and measuring out your herbs.
  3. Once peppers are cool enough to handle, remove outer blackened skin (this should come off easily) and then the inside core/seeds.  Puree until smooth.
  4. In a sauce pan, heat up olive oil on medium and add onions.  Cook until softened and sweet, but not browned (therefore important to keep heat at medium).  Add garlic and sauté for another minute - then add the dried herbs and paprika, stirring consistently.  Once fragrant, add pureed peppers, worcestershire sauce, and sugar.  Bring to a slow boil then reduce to simmer, stirring occasionally, for about 20 minutes.
  5. The sauce is now ready - at this point you can use it on top of pasta or your protein - or you can put your protein into the sauce and let it simmer in the sauce for awhile to soak up more intense red pepper flavours.  I baked off my meatballs in the oven then transferred them to the sauce to simmer for about 15 minutes before serving with rotini.
  6. Enjoy!

Tuesday, October 28, 2014

carrot, kale & chick pea cakes

For a lighter meal but still satisfying and packed with nutrients, this veggie version of a crab cake is super easy, tasty and healthy.  Serve it up with your favourite condiment, salad, salsa, or even as a patty in a bun or wrap.  Tonight we had them with diced avocados then topped with a spoonful of peanut sauce.
topped with peanut sauce
what you need:
*makes about 8 cakes (~1" thick and 3" diameter)

  • 1 cup chick peas (fully cooked, you can use canned)
  • 1 cup (packed) finely chopped kale 
  • 2 medium carrots (peeled and grated)
  • 2 gloves of garlic, grated
  • 1/4 cup grated red onion
  • 1 large egg
  • 1 tbsp sea salt
  • 1/4 cup whole wheat panko (or any other bread crumb)
  • freshly ground black pepper
  • red chilli (optional) - finely chopped
  • 2-4 tbsp grape seed oil
  • 1 green onion, sliced thinly on an angle for garnish
  • excess carrot juice!
  • 1 few sprigs of fresh cilantro, roughly torn for garnish
what to do:
  1. Place grated carrots in a colander and sprinkle with 1 tbsp salt.  Lightly toss and then set over a large bowl and allow carrots to sit with the salt for about 30 minutes.  This step is important to draw out excess moisture in the carrots, to ensure your cake doesn't fall apart when frying.
  2. In a food processor or blender, puree chick peas roughly.  Leaving a few chunks will provide some texture to your cakes.
  3. Put kale, chick peas, red onion, garlic, egg, and red chilli in a large bowl.
  4. Squeeze excess liquid from grated carrots using your hands - this will also remove the most of the salt.
  5. Add carrots to the large bowl containing the rest of the ingredients and use your hands to mix, add panko and black pepper and continue to work the mixture until it comes together and you feel like it can be formed into cakes. 
  6. Form cakes and place on a tray lined with parchment paper.  Refrigerate for at least 45 min (this allows your cakes to set so they don't fall apart when frying).
    ready for the fridge
  7. Heat a non-stick pan on medium with 2 tbsp oil.  Once they oil is hot, carefully place cakes and fry, about 3-5 minutes per side or until a golden crust forms.  You may need to add oil when you turn them over, if your pan seems too dry.
    after flipping these I added more oil
  8. Remove and place onto serving dish, sprinkle green onion and cilantro over top.  Serve with your choice of topping (we had avocado and peanut sauce while our 2 year old daughter chose ketchup).  Enjoy!

Thursday, October 16, 2014

"mochi" - sticky rice squares with red bean

a crunchy and chewy treat
If you've never tried "mochi" you have to try this!  You may have heard of ice cream mochi which is really popular right now - ice cream encapsulated by a chewy sticky rice exterior - but traditionally this Taiwanese snack is filled with red bean paste or sugared crushed peanuts.  The original mochi is steamed, therefore has a soft exterior; my mom has been making this baked version for as long as I can remember.  The baking creates a crunchy exterior which is a pleasant textural contrast to the sticky gooey inside.  The red bean paste has a subtle sweetness that will satisfy any sweet tooth without being cloyingly sweet.  Serving it warm minutes right out of the oven is the best way to enjoy it, but like any dessert, it's still delicious the next day!

I also realized today that this is a gluten and dairy free recipe.  Another popular trend!

Not a fan of beans?  Or you don't have red beans?  You can easily substitute something else such as jam, chocolate hazelnut spread, or even a cheesecake type filling.

what you need:
*for a 9 x 13" baking pan
  • 400 g (1 pkg) glutinous rice flour 
  • 2 eggs
  • 3 tsp baking powder
  • 1 pinch of salt
  • 3/4 cup sugar
  • 2 cups milk (I used unsweetened almond milk)
  • 2/3 cup vegetable oil (mild tasting such as grape seed or canola)
  • 2 cups red bean paste (purchased or make your own, see below)
this is a 8 x 8" square pan, recipe was halved
what to do:
  1. Preheat oven to 375 F.  Line baking pan with parchment paper or grease generously with butter for easy removal later.
  2. In a mixer, combine flour, baking powder, salt, and sugar.
  3. On low speed, slowly mix in eggs, milk and oil.  Mix until a smooth batter forms.
  4. Pour half the batter into the pan (it will seem like a thin layer).  Drop spoonfuls of red bean filling into the batter - try to make it evenly distributed but it doesn't have to be perfect.  Pour the rest of the batter on top and try your best to cover all of the filling.
  5. Bake for 45 min - 1 hr, until golden brown on top and a toothpick comes out clean.  If a toothpick comes out clean but your top is not browned yet, just switch your oven to broil for a minute to get your crunchy golden brown top.  
  6. Remove and cool for a few minutes - cut into squares while warm and enjoy!

Making your own red bean paste:

what you need:
  • dried red beans
  • water
  • sugar
  • brown sugar
what to do:
  1. Rinse 1 cup of red beans thoroughly.  Put beans into a small pot with enough water to generously cover them.  Bring to a boil then remove from heat and drain.
  2. Using the same pot, add fresh water just until beans are covered - bring to a boil and then turn down to simmer.  The beans will take awhile to cook until tender (about 20 - 30 minutes) - but make sure you check on them to prevent the bottom from burning.
  3. Once the beans are tender, add 2 tbsp brown sugar.  You can add more or less according to how sweet you would like your filling.  Taste and adjust accordingly.
  4. Turn off the heat and using a fork, gently mash the beans slightly.  It might seem like a lot of liquid but once the filling cools it will thicken.  You can store this in an airtight container in the fridge for several days.

Friday, August 1, 2014

apple & peach caramel pizza

a satisfying end to a homemade pizza dinner
My brother in law and his wife came for a visit last night and we had a great time in the kitchen making thin crust pizzas for dinner.  We saved the last piece of dough for dessert - and topped it with apples, peaches, and a homemade caramel sauce.  Absolutely one of the easiest desserts to make, and a very satisfying sweet end to any meal.

what you need:
  • thin crust pizza dough
  • 2 peaches
  • 2 apples (something firm like empire or granny smith is best, but any kind will do)
  • 1/2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup whole rolled oats
  • 2 tbsp coconut sugar or brown sugar
  • 1 heaping tbsp coconut oil or butter
  • caramel sauce (homemade best!)
    • 1 cup sugar
    • 1/4 cup water
    • 3/4 cup 10% cream
    • 3 tbsp butter
    • 1 tsp sea salt
what to do:
caramel sauce
  1. In a sauce pan on medium low, put in 1/4 water.  Add sugar to the centre of the pan, making a small hill.  Do not stir.
  2. Sugar will begin to dissolve, you can swirl the pan gently but do not stir.  Keep an eye on it until it turns golden - about 8 minutes - then remove from heat immediately to avoid burning.
  3. Add cream (it will bubble) - swirl it around, then add butter.  Sprinkle sea salt and swirl.  You can use a wooden spoon to stir gently at this point.
  4. Once the caramel is cool enough, transfer to a mason jar (or other jar for storing).
the pizza
  1. Cut thoroughly washed apples and peaches into bite size pieces.
  2. In a pan (you can use the same one as the caramel sauce - less dishwashing!) - add the fruit and then place it over medium heat.  Cook fruit for about 10 minutes, just until slightly tender (but not mushy).  Add vanilla and stir.  The fruit can be made ahead of time and used when you're ready to serve.
  3. With a fork, roughly mix oatmeal, sugar and coconut oil until crumbly.
  4. Preheat oven to 425 F.  Use a pizza stone if you have one (otherwise, just place pizza on baking sheet).  Roll out dough, then top with fruit mixture.  Spoon caramel sauce generously over fruit and around the pizza crust edges, then sprinkle all over with oatmeal crumble.
  5. Bake for about 8-10 minutes, until crust is lightly golden.  Serve hot, topped with something cold like vanilla ice cream, frozen yogurt or even greek yogurt. Enjoy! 

Sunday, April 6, 2014

"sugar" free banana blueberry muffins

sweetened with coconut sugar and maple syrup
Recently I have been trying out substitutes for the usual refined sugars (granulated sugar, brown sugar) and have found that baking with honey, maple syrup, organic coconut sugar, and turbinado sugar taste pretty great.  These blueberry banana muffins are adapted from a recipe I found from Looney Spoons , and they are super soft and moist with a nice crunch on top without having to use refined sugars.  You can feel good about giving these to your little ones - Madi (who's almost 2 now!) couldn't wait to try them.  She ate one straight out of the oven as I gingerly cut them with a knife and we blew on each piece to cool it down for her to eat!  She asked for seconds and got them:)

what you need:
*makes a baker's dozen

  • 1/2 cup flour
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 heaping table spoons ground golden flax seed
  • 1 egg
  • 1 cup frozen wild blueberries
  • 3 large bananas, very ripe
  • 1/4 vegetable oil (I used grape seed oil)
  • 1/2 cup organic coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 tsp vanilla
what to do:
  1. Preheat oven to 375 F.  Line a muffin tin with large muffin cups.
  2. In a medium bowl, mix flours, oats, baking soda, baking powder, coconut sugar, salt and flax seed.  You can just use a large fork.
  3. In a large bowl, mash bananas well, then mix in oil, egg, vanilla, and maple syrup.  Again, a large fork will do.  (If you use electric beaters be careful not to over mix).
  4. Add flour mixture to banana mixture.  Combine with a spatula just until batter is evenly mixed.
  5. Add blueberries and fold them in gently with the spatula.
  6. Fill the muffin cups evenly, almost to the top.  Bake for 20 minutes, the tops will be golden brown and a toothpick will come out clean.  When cool enough to handle, move muffins to cooling rack.  Enjoy!

Saturday, February 1, 2014

indian spiced roasted cauliflower

tender and flavourful
I feel that cauliflower is a vegetable that doesn't get much attention; I don't tend to buy it very much but when I do and prepare it in this way, I remember how much I enjoy it's taste and texture. This easy side dish is a perfect compliment alongside basmati rice and other Indian or Asian inspired dishes.  Use the whole cauliflower as left overs are great for the next day.

what you need:
  • 1 whole head of cauliflower
  • 1 tsp whole mustard seeds
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 garlic cloves, roughly chopped.
  • 1 tsp red chilli flakes *optional*
  • freshly ground black pepper
  • 1 tbsp butter
  • 1 tbsp grape seed oil
what to do:
  1. Clean and cut cauliflower into small bite size florets.
  2. Preheat oven to 400 F.
  3. In a large dutch oven* on medium heat, melt butter with grape seed oil.  Toast mustard seeds in oil, about 1-2 minutes.  They will become fragrant.  Add garlic, turmeric, cumin, and chilli flakes and stir to avoid burning. 
  4. Add the cut up cauliflower once you smell the spices.  Stir to coat all florets with spices. Add salt and pepper.
  5. Cover the dutch oven with the lid, then transfer to the oven.  Roast for about 15 minutes, until fork tender (but not mushy).
  6. Serve hot and enjoy!
*If you don't have a dutch oven, do this step in a regular frying pan.  Line a baking sheet with aluminum foil.  After step 4, transfer florets to the baking sheet and roast.  You will have a slightly nuttier flavour on the cauliflower and some bits of crunch, which is also really tasty.
tossed with spices on the stove before hitting the hot oven

Sunday, January 19, 2014

gluten free peanut butter cookies

You can feel good about making these cookies for your little ones because they don't have any butter or refined sugar in them!  The use of brown rice flour as the base makes them gluten free as well.  The chocolate chips are optional for a sweeter treat but you can easily substitute raisins for a healthier version.  These cookies are super easy to make and bake up within minutes.

what you need:
*makes about 20 cookies

  • 1 cup brown rice flour
  • 1/4 cup finely ground almonds
  • 3/4 cup all natural peanut butter
  • 3/4 cup honey
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup dark chocolate chips or raisins
what to do:
  1. Preheat oven to 350 F.  Line cookie sheets with parchment paper.
  2. Mix honey and peanut butter in a large bowl, then add egg and mix until smooth.
  3. Combine dry ingredients in a separate bowl and mix well.
  4. Pour dry ingredients into peanut butter mixture, and stir just until combined. Do not over mix.  Fold in chocolate chips.
  5. Using two spoons, drop golf ball sizes of dough onto lined cookie sheet - around 8 per sheet.  Bake for 8-10 min. Cool cookies on cooking rack once done.  Enjoy!

peanut enjoying her cookies