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Wednesday, January 29, 2014

Chickpea and Potato Curry


Friends of mine made and shared this recipe with me after I raved about it.

It's a simple, tasty curry that's easy to make, especially if you have kitchen help.

The kids loved it served over rice.

Chickpea and Potato Curry
(adapted from Lubbes' recipe)

1 Tbsp olive oil
2 onions, diced
2 Tbsp fresh ginger, minced or grated
2 Tbsp curry paste
1-2 tsp curry powder
pinch of red pepper flakes (optional)
1 lb ground chicken
1 lb potatoes, peeled and diced
1 can chickpeas, drained and rinsed
1 Tbsp soy sauce
1 C frozen peas

Mango Chutney, for serving (optional)

In a large Dutch oven, heat oil over medium heat and cook onions, 10 mins.
Add ginger, cook a minute or two.
Add ground chicken, cook until no longer pink.
Add curry paste, curry powder, RP Flakes (if using), potatoes, chickpeas and soy sauce.
Pour 1 Cup of water in and cover. 
Reduce heat and simmer until potatoes are very soft, around 15 minutes.
Stir in peas and cook 5 more mins.

Serve over rice with mango chutney. 




Tuesday, January 28, 2014

Five Banana Muffins


I like winter.

I love wearing my tuque.

I enjoy shoveling early in the morning before it's light out.

But, for some reason, I enjoy seeing the bright sun on our faces and warmth of this picture right now.

Also, in this picture, we are drinking great coffee which goes great with these muffins.

If you frequently have bananas that are overripe, this recipe a great way to use them up.

I cut it out of a newspaper at least ten years ago and it is still my go to banana muffin.

You, kind of, can't make a mistake with these.

I have morphed these in so many ways and they always turn out.  Try adding espresso powder, coconut, pecans, nutmeg or even substitute pumpkin puree for some of the banana.

The recipe calls for a small amount of sugar but I always leave it out because I think the bananas make them sweet enough.


Five Banana Muffins
(yields 24 muffins)

2 C AP flour (or a combo of 1 C whole wheat or spelt and 1 C AP)
1/4 C sugar (optional)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (optional)
pinch of salt
1/2-1 C chocolate chips (or nuts)
5 bananas, mashed
1/2 C butter, melted
1/4-1/2 C yogurt, buttermilk or sour cream
2 large eggs

Preheat oven to 350.
Line muffin tin with papers or grease.

In a large bowl (or stand mixer) combine bananas, butter, yogurt and eggs.  
Add chocolate.
In another bowl, whisk flour, sugar, baking powder, baking soda and salt.
Add to flour mixture to banana mixture.
Stir gently without over mixing.
Pour into muffin cups.  I fill them about half full and that usually makes 24 muffins.

Bake 18 mins
 or until toothpick insterted into the centre of a muffin comes out clean.

(You can also make this into a loaf but increase baking time to 50 mins.)

Monday, January 27, 2014

Cheesy Spaghetti and Peas



Cheesy Spaghetti and Peas
(adapted from Everyday Food magazine)

*To break up the spaghetti, wrap uncooked noodles in a tea towel 
and firmly break in several places on the edge of the counter.

1/2 lb spaghetti, broken in pieces*
1 can evaporated milk
3 large eggs
pinch nutmeg (optional)
dash cayenne (optional)
1 1/2 C cheddar cheese, grated
1/2 C mozzarella cheese, grated
1/2 C parmesan cheese, grated
3/4 C frozen peas

Heat oven to 400.
Cook pasta a couple minutes less than package directions.
In the mean time, whisk all other ingredients in a large bowl.
Add cooked pasta to cheese mixture.
Pour into a 2 Quart casserole dish.
Bake 12-15 mins.
Let stand 10 minutes before serving.






Thursday, October 24, 2013

Zucchini and Red Pepper Sautee


I love doing this for lunch.

It's faster than making an epic sandwich (because sandwiches need to be epic) and leaves me full.

Sometimes I have crackers or a nice piece of bread with it.

Zucchini and Red Pepper Sautee
Serves 1 person lunch.

1/2 medium zucchini, sliced
1/2 red pepper, sliced
1-2 tsp Olive oil
3 fresh basil leaves, torn
1/2 tsp lemon zest
1-2 tsp lemon juice
salt, pepper
1 Tbsp grated parmesan cheese

In a medium fry pan over medium, heat oil.  Sautee zucchini and peppers, sprinkled with a pinch of salt and pepper, for a few minutes, or until barely softened. Stir in basil, lemon zest and lemon juice.  Cook another minute.  Grate parmesan cheese over the vegetables and serve.


Monday, July 29, 2013

Panko Crusted Fish with Herb Dipping Sauce

I was talking to my friend the other day about fish recipes for people who dont love fish.

This panko crusted sole is not super fishy and has a pleasantly mild, crispy coating.

The recipe calls for Old Bay Seasoning, I used Lawrys Chicken seasoning because thats all I had and it worked great too.

If you are in a hurry or dont want to make the dipping sauce just serve the fish as is or with lemon wedges.

Panko-Crusted Fish with Herb Dipping Sauce
Martha Stewart Everyday Food Magazine

1-2 large eggs, beaten
2 Cups panko crumbs (Japanese bread crumbs)
1 Tbsp Old Bay fish seasoning (or other such as Lawrys)
2 Tbsp Olive oil
1 Tbsp dried Parsley flakes, optional
7-8 sole fillet ( I used frozen fillets then prepared and cooked without thawing first)

1/2 Cup mayonnaise
2 Tbsp dried parsley flakes (1/4Cup fresh, chopped parsley)
1 Tbsp Dijon mustard
1 Tbsp lemon juice
2 tsp horseradish

Preheat oven to 475F.

Place egg in a shallow dish, season with salt and pepper.
Combine panko, seasoning, oil and parsley flakes in another shallow bowl.
Dip sole fillet in egg mixture and then in crumb mixture, pressing on the crumbs to make them stick.
Lay the fish on a baking sheet leaving some room between.
Bake without turning the fish over 12-15 minutes or until the fish is lightly browned on the bottom.

Meanwhile, make sauce.
Mix mayo, parslely, dijon, lemon and horseradish in a small bowl.
Season with salt and pepper.

Serve fish with dipping sauce, lemon wedges, roasted potatoes and a salad.


Monday, April 29, 2013

Baked French Toast with Blueberries and Cream





This baked french toast is perfect for a slow morning

You can assemble it the night before and bake it in the morning.

The house will smell amazing as it bakes.



Baked French Toast with Blueberries and Cream
(wholefoods.com)

1 (12 ounce) day-old baguette, cut into 1/2-inch cubes (I used marble rye)
1 1/2 - 2 cups blueberries, divided 
12 ounces (about 1 1/3 bricks) cream cheese, softened
1/2 cup sugar, honey, or maple syrup
8 eggs
1 lemon, zested (optional)
1 cup sour cream or yogurt
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2/3 cup milk
Maple syrup, for topping


Place bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish. 

In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, lemon zest, sour cream, vanilla and cinnamon. Gradually add milk until blended. 

Pour over bread. 

(If you are making this the night before, cover and chill overnight or up to 24 hours. Remove from refrigerator 30 minutes before baking.)

Cover with foil and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.


Tuesday, April 23, 2013

Banana Blueberry Coconut Muffins


I have been eaten out of house and muffin.

Somehow, we've managed to eat 24 muffins in the last 24 hours.

So, I found my self making muffins again this afternoon.

Today's muffins needed to have banana in them because of an over ripe bunch I had to use up.

These are much less sweet than yesterday's Blueberry Lemon Muffins and use whole wheat flour.

Originally, this recipe calls for coconut oil but melted butter works too.

By all means, use coconut oil, if you can, it will give them even more rich coconut flavour.

If you double the recipe, like I did, you will get 24 muffins or 12 large and 24 mini. (Reduce heat to 325 and cook for 15 minutes for mini muffins.)


Banana Blueberry Coconut Muffins
(adapted slightly from cookieandkate.com)


3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour (I used rye)
1 1/2 teaspoons baking powder
zest of 1/2 lemon
1/2 cup virgin coconut oil or butter, melted
1 cup ripe banana, mashed
1/4 cup honey
1 large egg, preferably at room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
3/4 cup unsweetened shredded coconut, divided
1 tablespoon turbinado (raw) sugar

Preheat oven to 375 F.

Grease a muffin tin or line the tin with muffin liners (I also spray liners with no stick spray).

In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup shredded coconut.

In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined.
Stir in berries.

Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.

Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.