Tell Me Something Good is my personal blog about everything and nothing! We are creatures of connection and what better way to connect then to share something good every day. Good food, good reads, good tunes, good vibes.
Today, I'm gonna tell you something good!
...or ooh la-la for slow-cooked, casserole containing pork and white beans originating in the South of France and named for the earthenware pot it was cooked in!
I really could not find what my taste buds were looking for in terms of a ready-to-make recipe, so I just experimented a bit to come up with a delicious, buttery garlic and herb- infused crumb topping over a slow-simmered stew of veggies and pork and little white navy beans.
I think this would taste really good with some left-over shredded roast pork in place of the sausages and could even be done without any meat at all for a vegetarian option if you adjusted your liquids, as you wouldn't need as much.
Gather:
1 19 fl oz can of navy beans
1 14 oz can Alymer petite cut tomatoes
1 1lb of honey garlic sausages, squeezed from their casing
Olive oil, basil pesto, tomato paste, glug of red wine
1/2 to 1 cup of chicken stock
1 large onion, finely chopped
A couple of leafy stalks of celery, finely chopped
1 large carrot, peeled and diced
1/2 a large sweet potato. peeled and diced
6 large cloves of garlic chopped
red chili peppers
salt and pepper to taste
Crumb topping:
2 cups of fresh bread crumbs
4 tablespoons of butter, melted
2 large cloves of garlic, grated
oregano
1/2 cup of shredded Parmesan cheese
Do it:
Saute your veggies and garlic in some olive oil alongside the crumbled sausages until the veggies are softening and the meat is browned.
Add your tomatoes, beans, tomato paste, pesto, chili peppers, chicken stock, and wine and simmer over medium-low heat until everything is cooked through.
Pour into an oven-safe casserole, top with your crumb topping and bake at 350 degrees for about 25 minutes or until the crumbs are browning and the filling is bubbling.
It's a rainy day and I'm hankering for comfort. This big pot of Veggie Bolognese smells amazing right now!
Gather:
Olive oil
1 lb lean ground beef
2x 540 ml tins of Almyer Petite Cut Tomatoes (my favorite for just about everything)
Large onion, chopped
6 large cloves of garlic
1 chopped Asian eggplant
Handful cremini mushroom, chopped
Tomato paste
Tablespoon brown sugar
Oregano, chili peppers and salt and pepper to taste
Basil pesto
glug of red wine
Do it:
The secret to this sauce is marrying all those veggies with your ground beef to create a texture that simply resembles a hearty meat sauce. I cut everything in a fine dice that becomes barely detectable as it cooks down for those that don't want to know there are chunks of mushrooms and eggplant in their bolognese! The flavor is amazing. You could leave the mushrooms and eggplant out, but you will definitely be missing out.
Brown your ground beef, drain, and set aside.
Drizzle your pot generously with olive oil and saute your chopped onions, garlic, eggplant, and mushrooms. Sweat everything down until quite soft.
Add your browned beef and tomatoes to the pot.
Stir in your seasonings, a large squirt of tomato paste, and a big spoon of basil pesto. I usually sprinkle in a tablespoon of brown sugar to cut the acidity of the tomatoes and a generous glug of wine as the sauce gets simmering.
Let everything get to know each other in the pot and simmer on your stove all afternoon if you like. Which is exactly what I am doing on this rainy afternoon today.
Spoon over your favorite pasta or spaghetti squash. Tonight we are trying it with some red lentil noodles I picked up from Herrle's Market.
Tastes even better the next day after flavors have intensified.
For some good vibes today, check out this brilliant innovation, Lucky Iron Fish, (read more about it here) created by Guelph Scientist, Gavin Armstrong. Love, love, love this story. So much goodness generated from a single idea; a spark ignited. Health, vitality, wellness, social change infused in this tiny little fish.
While I didn't post any of the "sous chef summer" meals the kids made, we have tried to get everyone in the kitchen more to cook together or for themselves, and these are some breakfast eats they can easily (when motivated!) make.
I am posting them for myself, really, so I can direct my children to this list when they are rushed and lack inspiration I'm rushed and they want me to make them breakfast.
Somehow we managed to raise reasonably health conscious teens (who DO still love pizza and junk food, but want to balance out the amount of bread and grains they eat throughout the day, if not more reasonably throughout the week)
Many of these breakfast recipes contain some grains or bread and typically if the kids choose breads/grains for breakfast, they try to balance out the day's remaining fuel with less grain and more lean protein (some meat and some non-animal sources) and vegetables.
These are just options.. As a family, we try to keep a flexible plate without too many absolute exemptions from our diet, and we instead aim for as much balance as possible (with some treats and splurges too).
That is what works for us, but any recipe can be tailored to one's tastes and preferences.
No need to reserve these for breakfast. An egg mcmuffin makes a quick lunch or dinner when you are pressed for time, and it is fast and portable. If need be (although not advisable), it can be eaten while running out the door or between activities.
Gather:
large eggs
butter
english muffins (you could sub in a slice of toast, baguette, or even throw everything in a flour tortilla)
cheese (sliced or shredded)
Next level options: ham, bacon, leftover roast meat, spinach, arugula, tomato, avocado, pesto, green onions, hot sauce
Do it!
Grease a small, microwave-safe bowl or small, wide-mouthed mason jar with butter.
Crack a large egg into the bowl and whisk well with a fork.
Season with salt and pepper to taste. (If you are going next level, add a little hot sauce or a teaspoon of pesto)
Microwave, covered on high for one minute (microwave ovens may vary, so monitor for cooking time).
Remove your bowl from the microwave (careful - bowl and steam may be hot!).
Top the cracked egg with a slice of cheese or a handful of shredded cheese and cover to melt while you are toasting your English muffin.
Butter your toasted muffins and assemble with your egg and cheese and any other toppings you wish to add. (I like a handful of greens - spinach or arugula - on mine.)
Best served warm, but you can make a few of these ahead and then pop them in the microwave assembled to warm slightly.
Again, no need to limit this to your morning routine. These smoothies make a great snack or after-workout fuel. We often drink these with a handful of nuts for extra energy and protein.
This is just a very basic smoothie formula. Feel free to sub in any frozen fruits, and any juices or nut milks for the liquid. A tablespoon or two of nut butter can be added, or some cacao powder, matcha, spirulina, flavoured yogurts, avocado. Whatever you have, whatever you like!
Makes a shake for two
Gather:
1 frozen banana
1 cup of frozen fruit
1 cup of plain Balkan yogurt
1 cup of orange juice
1 to 2 tablespoons of protein powder (we use this organic hemp protein powder)
1 handful of greens (baby spinach, chard, kale or a mix)
A small amount of honey or maple syrup to sweeten
Water to thin if needed--sometimes you get carried away and your shake ends up chock-full of ingredients and extras and requires a bit of extra liquid in order to drink it with a straw, as opposed to eating it with a spoon. That said, smoothie bowls are kind of a thing right now, so you could just as easily grab your spoon and feel very on point. Check out this Instagram entirely devoted to smoothie bowls. If you want to dine out in town for one, definitely check out Pure on King Street serving delicious energy and grain bowls daily.
Do it!
Dump all of the ingredients into the blender and blend to the desired consistency. Add more liquid to thin if needed.
These work really well in a mason jar using the applesauce/fruit cup hack to separate the nuts/granola when you are on the go and plan to mix and eat later. This hack is also great for dips, salads and dressings - anything you want to keep separate.
Gather:
Mason jar
fruit cup
granola (homemade or healthiest store-bought version)
1/2 to 3/4 cup of plain Balkan yogurt
Sliced frozen or fresh fruit
optional: drizzle of honey or maple syrup to sweeten
Next Level: grated ginger, nuts, seeds, hemp, or chia, nut butter, or try one of THESE Next, NEXT level combos over at Buzzfeed!
Do it!
Layer fresh or frozen sliced fruit and yogurt in your mason jar. Top with a container of nuts, granola and
add-ons - grab a spoon and go.
Old Fashioned Oatmeal
Quick oats are just that quick to prepare. We are talking 3 to 5 minutes cook time.
Gather:
1/3 cup quick oats
2/3 cup water
pinch of salt
sprinkle of cinnamon
milk (dairy, coconut or nut) to top
brown sugar, maple syrup, or honey to sweeten
Next level:
Chopped nuts, chopped raisins, figs or dates, seeds, nut butters, diced apples, sliced frozen or fresh fruits, toasted coconut, a swirl of jam or Nutella
Do it!
Combine oats, water, and your pinch of salt in a sauce pan and stir over medium heat for 3-5 minutes or until the oats are soft, but not mushy.
Top with your choice of milk and sweetener and add your preferred toppings.
Everything-But-The-Kitchen-Sink-Breakfast Wrap: Gather:
Flour Tortilla
Shredded Cheese
Leftover canned beans (black beans work well), roast meats or tofu, leftover taco filling, red beans and rice or chili
Scrambled egg (prepare like egg Mcmuffins above)
Leftover roast potatoes and/or other vegetables
salsa Do it!
Sprinkle shredded cheese, protein or leftover filling on a flour tortilla, top with roast potatoes and or/veggies, and scrambled egg and salsa. Wrap burrito-style, warm in the microwave, and enjoy.
These freeze really well. You could super-streamline this breakfast by making ahead, storing in a large freezer bag or container, and reheating. Go here for all the details!
Its been an amazing summer and today we are digging our heels in a bit trying to squeek out every last ray of sunshine and minute until Tuesday morning finds us all back to the busyness of work and school year routines.
I'm calling this recipe the "...last days of summer rice rolls..." It fits all the requirements of a summer meal: simple so as not to waste valuable time in the kitchen, filled with fresh, summer produce, healthy and satisfying, and requiring absolutely no cooking or heating up of your kitchen to prepare.
Cut your vegetables match-stick fashion and arrange on a large platter with your greens and herbs that everyone can help themselves to at the table. We also used nastursiums from the garden and fresh arugula; both of which give a peppery note to the rice roll.
Place any sauces you will be serving in small dipping bowls, along with any chopped nuts, seeds, or additional garnishes on the table with your platter.
Fill your bowl or pie plate with very warm water to soften your rice wraps. Check this tutorial if you are new to preparing rice rolls.
Give everyone a large plate to prepare their individual rolls, assemble, and head back outside to soak up the last rays of summer.
The combinations for your rolls are truly endless. Use whatever produce, proteins, and garnishes you have on hand. A pinch of prepared thin glass noodles can further extend these rolls; seasoned ground pork works very well, and leftover curries, stir fries, or roast meats all work really well too.
This is absolutely brilliant. For some good vibes today, head on over to Silently Cooking and watch beautiful food prepared simply with no sound except for the sound of the cooking preparation itself.
The recipe follows the video if you feel inspired to make what you see. This is fantastic. The Banh Mi is a great place to start. Well done Cooper Nelson.
I had some past due Balkan yogurt in the fridge, which I planned to use for pizza dough, but I found myself without any pizza sauce, and I did not want to venture to the store.
I searched up various recipes for "no-cook" pizza sauce using canned tomatoes starting here and ending up with my own creation below.
I poured the finished sauce into a mason jar and whatever didn't fit into 4 half-cup portions to freeze for a later date when I find myself needing pizza sauce again! This turned out really well.
A few simple ingredients into the bowl of my food processor transformed into a very flavorful sauce that will no doubt intensify the longer it sits.
I went pretty heavy on the garlic and chili peppers for an intense flavor, but amounts can easily be altered to suit one's preferences.
Some pesto and/or a big handful of fresh basil from the garden might be a nice addition as well.
1 28 ounce can diced tomatoes with their juices
1 tin of tomato paste
6 large cloves of garlic, crushed
2 teaspoons of dry oregano
1 generous teaspoon of red chili flakes
2 teaspoons of balsamic reduction
1 tablespoon of olive oil
1 tablespoon of honey (to cut the acidity of the tomatoes)
Salt and freshly ground pepper to taste
I crushed my garlic with this ceramic garlic plate that I bought at the Farmers' Market. Love this thing! We eat a ton of garlic, and while I usually chop it coarsely with a knife or grate it with my zester, this crushes the garlic and really infuses the flavour quickly into whatever you are preparing. I have used it every day since I bought it. You can use it on a variety of other things, including ginger root, which we also eat a ton of, and I imagine it would work well for our ginger tea as well.
Throw your crushed garlic and all of your other ingredients into the bowl of your food processor (blender would likely work just fine as well, maybe even an immersion blender in a deep mixing bowl)
Process until combined, scraping the sides and tasting for any additions... more salt, pepper, honey, whatever as you go. That's it.
Keeps for about a week in the fridge, or you can freeze it for later use.
I was impressed. I think pizza sauce just joined the ranks of hummus and protein bars! You can apparently quite simply make a super delicious pizza sauce with tinned tomatoes!! for next to nothing, and it is seriously superior to the store-bought variety.
Edible souvenirs are my favourite keepsakes from a trip. Something consumable that does not collect dust or require a new shelf to perch on, but rather a taste that connects me to a happy memory from some newly discovered place.
Second only to unpacking and laundry, I usually come home and start cooking or baking at least one edible souvenir I would like to recreate at home.
After our recent cottage stay on Georgian Bay, the Honey-Tahini-Sesame cookies from Grounded Coffee Co. in Midland stuck with me.
Grounded served up a delicious cup of coffee in a comfortable, thoughtfully designed cafe. The staff were knowledgeable about their coffee and roasting ,which was done onsite on a 30-year old analog roaster, and happy to chat about their business and practices. All of their beans are fairly traded and organic, and much of their supply comes from cafe femenino cooperatives.
I highly recommend a visit if you are passing through Midland, ON. Excellent coffee, baked goods, light lunch, fresh smoothies, and some local organic produce.
Without their proprietary, secret recipe, this is my best attempt at the Honey-Tahini-Sesame Cookies - soft and not overly sweet, these unique cookies are reminiscent of sesame snaps, but rounder...and chewier! Seriously addictive, but easy to convince yourself one more couldn't hurt as they contain no flour, no refined sugar, and no butter!
With a little help from the internet and my tastebuds' memory, I started with this recipe from Food and Wine, then added a few of my own tweaks.
1 1/2 cups almond meal/flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon ground cardamom
1/2 cup sesame seeds (I used a mixture of black and white)
1/3 cup tahini paste
1/3 cup honey
2 teaspoons of vanilla
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Simply mix the tahini, honey, and vanilla in a mixing bowl.
Sprinkle with almond meal, salt, baking soda, and cardamom.
Mix well to combine thoroughly.
Form into balls and roll generously in sesame seeds.
Flatten slightly and bake at 350 degrees for 8 to 10 minutes or until just starting to brown at the edges. Do not over-bake.
Put on a coffee press or two and call your friends to share. Delicious.
Father's Day weekend was full of family and food (much of which I did not capture in photos as I was temporarily without technology!), but all of which were enjoyed in the moment and will likely be remade in the near future.
Old-fashioned date squares for Poppa, caramelized onion, mushroom and goat cheese quiche with shredded potato crust for brunch, and these "lick-your-bowl-of-every-ounce-of this-amazing-peanut sauce" Buddha Bowls for dinner with Mark and the kids.
I will have to take some step-by-step photos when the kids make this one a la "sous chef" summer. There were a few steps, but all really simple to follow through and the end result was deeply satisfying.
It was a bit like a deconstructed rice roll in a bowl. Delicious.
The original inspiration came from this recipe found here.
I simplified the preparations by roasting the tofu, broccoli, and chickpeas on one large sheet pan and skipping the pan frying of the tofu once it was baked.
Ingredients:
Block of firm tofu, pressed and cubed
Head of broccoli, rinsed, dried well and chopped in large florets
Large grated carrot
Chopped green onions
Chopped peanuts (optional)
Can of chickpeas, rinsed, drained and dried well
For the Sauce:
1/4 cup each soy sauce, natural, smooth peanut butter and real maple syrup
2 Tablespoons of toasted sesame oil
1 tablespoon of chili-garlic hot sauce
Rice noodles, brown rice or basmati
Preheat the oven to 400 degrees.
Cut your block of tofu in half length wise and place on a large dinner plate lined with a double thickness of paper towel. Set another plate on top (I used a heavy pie plate) and set 4 heavy cans on top. Allow your tofu to drain like this for an hour or longer if you can to get out as much water as possible. This ensures a nice, crispy texture when roasted. Once pressed, cube and set aside.
Wash, chop, and thoroughly dry your head of broccoli. Set aside.
Drain, rinse, and dry your chickpeas. I spread them out on a paper towel-lined dinner plate and rolled them around a bit. Set aside.
Measure your sauce ingredients into a mason jar or glass measuring cup and give a quick zip with the hand blender to make a creamy sauce. If you don't have a hand blender, you could also whisk or shake your jar with a lid on to thoroughly combine your ingredients, but the blender produces a silky-smooth consistency.
Taste-test to see if you need more hot sauce or peanut butter (I think I used slightly more peanut butter in mine, and we like it spicy!).
Oil a large sheet pan.
In a large bowl, toss broccoli florets with olive oil, salt and pepper, and spread on one third of the pan.
In the same bowl, toss your chickpeas with olive oil, salt and pepper, and spread on the pan beside your broccoli.
Toss your tofu with olive oil, salt and pepper, spreading on the remaining third of the pan. Everything can be close, but not overlapping, to ensure golden roasting (as opposed to steaming) of your ingredients.
Roast for about 25 minutes. Check and leave in a bit longer if need be until everything is golden.
Meanwhile, prepare your rice or noodles according to the package directions. I used rice stick-noodles, which only take about 6 minutes and should be drained, rinsed, and eaten right away to avoid becoming gummy (if your timing is off and your noodles are ready too soon, leave your drained, cooked noodles in the colander and rinse again with hot tap water just before serving to warm and loosen them up).
Build your bowl! Noodles on the bottom with a drizzle of sauce. Add your broccoli, chickpeas, and tofu. Top with grated carrot and green onions and another drizzle of sauce. Sprinkle with chopped peanuts if you like.
I'm already making future plans with this peanut sauce... nestled inside rice paper rolls... drizzled over roasted sweet potato chunks... dressing for cold, Asian noodle salad...
This just in. Thanks Mark. A photo of the quiche. The little dill trees on top are from our garden.
I also tried a DIY Rosemary, Peppermint Shaving cream for Mark that turned out amazing! You can find the recipe and step-by-step photos here. I followed the instructions to the letter and spooned the whipped shave cream into a glass jar for a little homemade-with-love Father's Day gift.
If you like using natural, personal care items and enjoy experimenting a bit in the process, this was really simple to make, smells delicious, gives an amazing close shave, and leaves just a hint of a tingle behind with the peppermint oil!
Mark is usually pretty adventurous and willing to test out my lotions and potions (pit putty excluded!) and gave the shave cream a "make-again" rating.
If you are headed to the library or bookstore this weekend and you love to eat, check out Fresh Made Simple, written by Lauren K. Stein and illustrated by Katie Eberts.
This is a beautiful cookbook with simple illustrated recipes using fresh, whole ingredients.
Perfect for low-key summer cooking with seasonal produce from your local farmer's market or your own garden. Speaking of local markets, Herrle's opened last week (!!) and would be a great place to gather some produce until your own starts to sprout!
We have already had some rhubarb (pictured below), parsley, chives, and asparagus and anxiously await our later veggies and greens!
This cookbook is as much artwork as it is functional. The recipes are creatively organized by texture "...smashed, roasted, stuffed, stacked..." and instructions are typed amongst watercolour illustrations.
The style is reminiscent of one of my favourite cookbooks, They Draw & Cook.
You kind of start flipping through it and either feel inspired to doodle or head to the market and start cooking!
If you enjoy simple meal prep with lots of room for variation with amounts, you will love this book. If you appreciate art or love to doodle, you will love this book. If you like to eat, you will love this book.
I think you could almost classify these cookies as whole foods.
Simply made with ground almonds, maple syrup, vanilla extract, and baking powder, these cookies can be enjoyed guilt-free.
If you are trying to cut down on your refined sugar and grains, this recipe offers a sweet treat to satisfy your sweet tooth with no refined sugar (if you make as per the original recipe re-posted here) or grains.
Some reviewers added a 1/2 teaspoon of almond extract, which I did as well, and one reviewer suggested pulling the cookies out at 11 minutes, topping with a small square of dark chocolate, and putting back in the oven for one minute to melt. Yup. Did that too.
The finished cookies have a slight crunch on the outside with a soft chewy center and the melty chocolate is right at home on top.
I would definitely make these again, possibly nestling a roasted almond on top while the chocolate is still warm.
This butter chicken is super-quick to throw together and on my list of recipes for "Sous Chef Summer". (Stay tuned.)
I have decided I'm going to enlist my teenagers to learn some basic recipes this summer, because... well, it's time!
When they were barely toddling around they sat with me in the kitchen washing and peeling and cutting to keep them busy and out from underfoot during meal prep time.
These days everyone seems to show up in the kitchen just long enough to deposit their lunch containers and put in their requests for dinner. We need to shake things up.
When they finally leave the nest, I want them to be able to prepare something other than ramen noodles and PB and J!
Fingers crossed! Check back in July to see how if my brainwave is coming to fruition.
For now you are going to have to throw this together yourselves.
Heavy cream or full fat coconut milk for a non-dairy version
Saute your onions and chopped chicken thighs in coconut oil until starting to brown. No need to cook all the way through as the chicken will continue to simmer and cook later in the sauce.
Add your garlic and ginger and saute for a minute or two.
Add your spices and stir for one minute, followed by the can of tomatoes and their juice.
Stir in the tomato paste and chili-garlic hot sauce.
Simmer everything uncovered until chicken is cooked through and sauce is starting to thicken. About 20 minutes.
Pour in some heavy cream (about half a cup) and stir. Add salt and pepper to taste and more cream if you want a creamier sauce.
Full-fat coconut milk can be used for a non-dairy version that is slightly less rich, but still very tasty if you prefer not to use dairy.
Not traditional, but I often throw in a handful of spinach or chard for a nutrition boost.
Serve over basmati rice with fresh naan bread for scooping.
Leftovers reheat well for a quick lunch the next day.
Cold Soba Noodle Salad or... "Mom, I need something for the potluck tomorrow AND 24 cupcakes for my French presentation..."
..."well, actually, you only need to make 22 cupcakes."
ONLY 22? Well then, that should be no problem?!
Last words as I tuck my 10 year-old into bed. I was kind of hoping for "good-night!"
I left the cupcakes for another mother in the group whose child was A LOT more convincing than mine, but did manage to pull off something for the potluck later in the day.
If you need a dish any time soon that you can make on the fly, this cold noodle salad was quick and the result was better than anticipated.
I relied on some pre-prepped veggies and a bottled dressing, but there was nothing in the bottom of the dish upon its return home besides a stray green onion or two rolling around and a few sesame seeds, so I think it was a success.
My amounts are a bit spotty and really don't matter. Adjust everything to the size of the crowd you are feeding, or how many leftover servings you want to have. I like a generous veggie-to-noodle ratio, but add as much or as little as you like.
Soba noodles prepared according to package directions, rinsed and cooled (these cook quickly, so they're perfect for last minute prep!)
Handful or two frozen edamame (throw into pot with soba in last few minutes of cooking)
A handful of chow mein noodles for a bit of crunch.
In a large serving dish, combine your prepared soba noodles and edamame with a few handfuls of rainbow salad, sliced sugar snap peas, sliced peppers, and green onions.
Toss with desired amount of sesame dressing and sprinkle with sesame seeds.
Top with a handful of chow mein noodles just prior to serving (they will get pretty soggy otherwise).
Refrigerate until needed.
If you want to extend this salad even further, or make it the main event, you might add leftover roast chicken, broiled tofu, or some grilled shrimp.
A spoonful of chili-garlic hot sauce or some diced fresh mango might be tasty additions as well.
I have been cleaning out my recipe file - actually more of a pile than a file!
I came across a number of recipes from Today's Parent Magazine in my stack of clippings and scribbled memos.
This recipe for Triple-Grain Apple Muffins was originally printed in the March 2002 publication of TP Magazine.
I wanted to make some muffins worthy of these lovely parchment baking cups my sister bought me for my birthday. Much appreciated gift. Thank-you.
These muffins are nice with a hunk of cheese and a piece of fruit as you run out the door or alongside a bowl of soup for lunch.
I added raisins and some chopped walnuts.
3/4 cup all-purpose flour
1/2 cup rolled quick oats (not instant)
1/2 cup natural wheat bran
1/4 cup cornmeal
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon (I used a teaspoon)
1 egg
1/2 cup milk
1/4 cup vegetable oil ( I used melted coconut oil)
1 cup coarsely grated apples
Preheat your oven to 400 degrees.
Grease your muffin cups or line with lovely parchment baking cups gifted to you by your sister!
Mix your dry ingredients and grated apple in a bowl and set aside.
Whisk your milk, egg and oil and add to to your dry ingredients; stir just to combine.
Spoon batter into your muffin cups almost to the top. I like to sprinkle tops with some oats and a thin slice or two of apple.
Bake at 400 degrees for 20 minutes or until golden and knife inserted comes out clean.
Anyone who knows me well knows I feel a strong connection with food and believe deeply in its power to unite and comfort and heal and sustain us and those we love.
I wanted to share this video today. It was posted by friends following the sudden death of food blogger Jennie Perillo's husband in 2011. It is a lovely tribute to life and love and friendship, and I thought it worth sharing.
Jennie's husband Mike loved Peanut Butter Cream Pie, and following his death his wife asked her friends to bake a pie and share it with someone they love and "hug them like there is no tomorrow because today is the only guarantee we can count on." I loved this idea and felt elevated thinking about all the peanut butter cream pies that were made and shared and enjoyed that day and all the light and comfort that simple gesture generated.
A very dear friend of ours lost her sister this week and I was reminded of this touching video when I asked her what we could do to help.
In her ever-creative and purposeful style, Michelle asked us to bake some of her sister's favourite Marshmallow Peanut Butter Squares or Millionaire's Shortbread to include on a table of Tara's favourite things that was being put together to honour her life and celebrate who she was and what she held dear.
I feel very happy to join her many friends and offer this gesture of love and to contribute in some small way to the celebration of Tara's life.
These squares are for Gordon. These squares are for Tara. These squares are for everyone.
I wanted to share my experimentation with the two ingredient pizza dough that I posted earlier in the week.
I was in need of some comfort measures for a friend and used the dough recipe to make pizza pinwheels to accompany a big pot of homemade soup.
On a large sheet of parchment, I rolled out one ball of Two Ingredient Pizza Dough ( I added a tablespoon of pesto to the dough while mixing it up) into a large rectangle and spread it with about a 1/4 cup of thick pizza sauce, 1/4 cup finely diced red onions, 1/4 cup slivered pepperoni and about 1/2 cup of pizza mozzarella.
I rolled the dough jelly-roll fashion, pinched the seam shut and cut the dough into about 12 pieces placing the cut side down on a parchment lined baking pan.
I sprinkled the tops with a bit more pepperoni and cheese for good measure and a shake of Italian seasoning blend and popped them in a preheated 400 degree over for about 25 minutes (or until nicely browned and bubbling).
You want to make sure the inside is cooked and not doughy.
I'm guessing the possibilities are endless with these little gems. I want to try some salty black olives, spinach, feta, and sun-dried tomatoes next.
Ooooh, artichoke caponata might work nicely, and of course I did also read that others had made cinnamon buns with this dough ...quite possibly more updates to follow!
Serve warm with more pizza sauce for dipping.
Hopefully it's comforting with a bowl of warm soup - likely perfect with a big green salad or a pot of chili.
Other good things today... Rhubarb is sprouting in the garden!
Finally Spring seems to have arrived!
The sunshine and warmth this weekend appears to be quickly coaxing my rhubarb plants from their long hibernation.
Today's goodness comes in the form of good vibes and good food fast. Have you heard about edible spoons?!
This Karma Tube video, "Eat your Spoon," is really intriguing. Even if you do not fancy yourself an environmental enthusiast, the concept of reducing waste, creating a spoon that does not leach toxins into your food, and creates jobs opportunities will leave you with some very good vibes today.
Research scientist, Narayana Peesapaty has created 100% natural, edible cutlery made of millet that can be eaten or left to decompose in only 7 days. Not that one would necessarily want to start eating a spoon with every meal, but the thought that when you did need a portable spoon, there is a non-leaching, compostable alternative that could create jobs and revive the growth of more sustainable millet crops for local farmers is pretty darn innovative, don't you think?
For some good food fast tonight, these Burrito Bowls are the perfect addition to your Meatless-Monday meal repertoire.
They are fresh and healthy, and besides cooking your rice and a little chopping, they are pretty low on prep time. Leftovers store easily and transport well!
If you have little people who like to cook (shout out to my favourite pint-sized master chefs) or teens that want a quick meal they can put together for themselves, add these bowls to your next weekly dinner line-up.
Left over rice or grains
A tin of black beans rinsed and drained
Frozen (thawed) or fresh corn
Diced tomato and avocado
Sauted peppers and onions
Roasted sweet potato
Chopped green onions
Chopped fresh cilantro or other herbs/greens
For the Drizzle:
Half a cup of Greek yogurt
Salsa/taco sauce
Hot banana peppers or jalapeno peppers
If you don't have any leftovers, cook your rice or grain accordingly and set aside.
Preheat your oven to 425 degrees and chop your sweet potatoes, toss in a little olive oil, salt and cayenne pepper, and roast for about 25 minutes or until brown and nicely roasted. Or better still, pull some leftover roast sweet potatoes from your fridge and bring to room temperature.
Rinse and drain your black beans. Thaw your corn or cut previously cooked corn from the cob.
Thinly slice your peppers and onions and saute at high heat with a little olive oil and salt and pepper until slightly blackened.
Chop your tomatoes, green onions, avocado, herbs and any other veggies/toppings you like.
Mix Greek yogurt with whatever proportions of salsa or taco sauce and/ or hot pepper puree if you would like to make a spicy drizzle for your bowls.
Set out your ingredients buffet-style and let everyone create their own bowl.
Never let a stale hunk of bread, nub of cheese, or leftover stray veggie go to waste in your house ever again with this very simple strata.
This dish is so easy and delicious you will be planning leftovers so you can make it again!
A couple handfuls of stale, cubed bread (we're talking stale, not moldy here!)
A handful of leftover veggies (steamed broccoli, roast asparagus, a handful or two of baby spinach, leftover pepper/onion saute from fajitas; anything!)
A sprinkle of chopped fresh herbs and/or 2 or three chopped green onions
A handful of leftover roast ham, diced chicken, bacon crumbles, or diced sausages, or leave it out entirely for a vegetarian meal
8 eggs
A cup of milk
Salt and pepper
Pesto, hot peppers, a spicy salsa for a southwest fix!
Assorted cheese nubs
Toss your cubed bread in the bottom of a buttered 9x13 casserole dish followed by your veggies, meat (if you are using), herbs, and green onions.
Whisk your eggs with a cup of milk and add your salt and pepper, hot peppers and/or salsa/pesto.
Pour the egg mixture over the bread and veggies, sprinkle with the assorted grated cheese nubs you have lurking in your fridge, cover, and allow to sit in the fridge to soak up the liquid until dinner time or overnight.
If you find you were a little generous with your bread and veggies and the mixture appears too dry, whisk another egg with 2 Tablespoons of milk and add. It should look just barely covered as opposed to swimming in the egg/milk mixture. 8 eggs to a cup of milk is generally plenty, but amounts are easily variable.
Bake uncovered in a preheated 375 degree oven until golden and bubbling - about 35 minutes, or until the centre does not jiggle.
Adapted from Julie VanRosendaal's recipe found here. Tonight I used sour dough bread, leftover baked sausage, baby spinach, green onions, fresh oregano, and hot banana peppers sprinkled with a sharp, old cheddar cheese.
Or perhaps more appropriately titled "PURE MAGIC!!"
I have come across several recipes for two ingredient pizza dough on various other blogs and never stopped to give it a try until now. This is for real. No kneading, no rising, NO WAITING, no sticky dough that springs back when you roll it out with literally TWO INGREDIENTS: self-rising flour and Greek yogurt.
I mixed, I rolled, I topped and baked in the oven in 20 minutes (possibly less!) from start to finish.
The end result was a beautifully home-baked pizza from scratch. Did I mention there are only two ingredients?!
I read many reviews by others who said they used the same dough to make garlic bread sticks, dessert pizzas, and cinnamon sticks with the same basic recipe and others who had experimented with gluten-free flour blends and also had success.
I also read you can make the dough up to two days ahead and store in the fridge, bringing to room temperature before you roll it out.
I followed the above recipe (found here ) without modification, and it was perfect!
1 and 1/2 cups self rising flour
(If you do not have self rising flour, add 3/4 teaspoons salt and 1 1/2 teaspoons of baking powder to your 1 1/2 cups flour. I did not have self-rising flour and this worked just fine for me!)
Mix your flour and yogurt in a large bowl until it starts to come together, turn onto a lightly floured surface and continue to shape into a smooth ball adding more flour if the dough is too sticky. It should form a smooth ball that does not stick to your hands when you roll it.
Roll into whatever shape and size pizza you like (I rolled mine quite thin), transfer to a pizza pan or baking sheet, brush the top with olive oil, and top with pizza sauce, toppings and grated cheese.
Bake in your preheated oven for 12 minutes or until golden brown and bubbling (longer if you like a crispier crust).
Invite over some friends and enjoy because this pizza is too good not to share!
After shoveling what felt like entirely too much snow for the the first week of April, I came inside feeling like infusing the snowy day with something more spring-like... something bright, something fragrant and delicious.
This thought of infusing the day with some light made me think about reading one of Mabel's favourite picture books to her when she was younger, Mrs. Biddlebox, written by the late Linda Smith and illustrated by the very talented Marla Frazee, illustrator of All the World and author and illustrator of The Farmer and the Clown.
Mrs. Biddlebox has woken up "on the wrong side of her bunk" and resolves to tackle the gloomy day head on... "I will cook this rotten morning! I will turn it into cake! I will fire up my oven! I will set the day to bake!"
Anyone who knows Mabel will appreciate that she (and her sweet tooth!) loved this notion of turning the dark, dank day into something delicious, ever-hopeful after reading the book that we too might "turn the day into cake". :)
I turned the day into Lemon, Lavender Shortbread and "set the day to bake".
1 cup of soft butter
1/4 cup each white sugar and icing sugar
1/2 a teaspoon of baking powder
A pinch of salt
2 cups of flour
1 teaspoon of vanilla
1 Tablespoon of dried culinary lavender
The zest of a bright, yellow lemon
Beat the butter and sugars together. Stir in the vanilla.
Combine the flour, salt, baking powder, lavender and lemon zest and add to your creamed butter.
Stir to combine.
Divide the dough in half and pat each half into a stoneware shortbread disk or an 8 inch baking dish or save one half in the fridge to bake later.
Prick the surface of the dough with a fork and sprinkle with some course sugar.
Bake in a preheated 300 degree oven until golden (about 35 minutes).
I love this hard boiled egg. It's like he knows he is next to be eaten, but he's gonna give it one last really good try to thwart your efforts, or else bite your finger as you pluck him from his cardboard nest.
We have a carton full of dyed eggs waiting to be used up.
It's not even for lack of inspiration on how to use them, but rather the avoidance of illicitng an "...Awwwwwww, who ate my killer Venus flytrap egg?! That was my best one!"
If you are experiencing an abundance of Easter eggs that you can safely eat without losing a finger, try:
Add to a warm, flour tortilla with some leftover 'Red Beans' or 'Baked Upside down Nacho Bake Filling' minus the corn chips for a delicious breakfast wrap. Some shredded cheese and leftover roast potatoes or hash browns might take this wrap to the next level.
Got loads of time on your hands? You need some hard-boiled eggs for your Siopao Asado and yours are all ready to go!
The perfect addition to your Ramen Noodle Bowl Hacks. This is a favourite DIY dinner at our house.
No time for Starbucks? Round out your perfectly hard-boiled eggs with some fresh fruit and cheese for a DIY 'Protein Bistro Box' for breakfast on the run.
Of course there are the usual 'Deviled Eggs' or 'Egg Salad' that make short work of a dozen eggs in need of a recipe.
We love Spicy Korean Chili Paste Deviled eggs a la White Rabbit Restaurant in Uptown Waterloo, which we have hacked at home more than once after trying them there first.
For more recipes, facts and fun head on over to getcracking.ca
Baked Falafel is a versatile, meatless main that is perfect for when you need to pull something together, yet you may be short on ingredients.
I usually have chickpeas in my cupboard and with some garlic, a bit of flour and few spices, you have some pretty, tasty, little chickpea-patties ready to be baked (or fried, if you prefer).
The recipe makes about 10 small falafel. If I am going to double (which I highly recommend!), I do it in two separate batches as one batch fits perfectly in the food processor without overcrowding everything, or having it shooting out the top when you turn it on!
Ingredients:
One 19 oz can of chickpeas, drained and rinsed
4 big cloves of garlic
One small onion, diced
A handful of fresh parsley (if I don't have any, which I didn't, I throw in whatever green stuff I can find; I used arugula tonight!)
Salt and ground black pepper to taste
A teaspoon of cumin
A teaspoon baking powder
A tablespoon chili-garlic hot sauce
One tablespoon white vinegar
Half a jarred, roasted red pepper (optional)
Four tablespoons of flour (a little more if it is too sticky)
Toss everything but the flour in the bowl of your food processor and whirl in short, quick bouts until combined but not mush. Add your flour and pulse briefly to combine. Taste and add any additional seasoning or herbs you wish to intensify the flavours.
Brush lightly with olive oil and bake on a parchment-lined baking sheet at 400 degrees for about 20-25 minutes, or until golden flipping at the half-way point. These could also be fried in a pan with a little oil for a couple minutes per side.
These taste great stuffed in a warm pita pocket with lots of fresh lettuce, tomato, red onions, black olives, and tzatziki, or whatever other fixings you like.
Tonight we skipped the pita and ate them with a big bowl of Greek salad and some creamy dill dressing because that is what we had on hand.
To make tzatzki, I simply drain some Greek yogurt (a generous cup or two) over a coffee filter-lined strainer until nice and thick, stir in some finely diced English cucumber, a couple cloves of grated garlic and some lemon zest with some chopped fresh dill if I have it in the garden.
A pita pocket slathered in hummus and topped with assorted fresh veggies is also a great vehicle for these patties. You can find my recipe for hummus here.
Topped on a grain bowl with a side of roasted veggies and a sprinkle of goat cheese would also be a great meal.
Other great things I am loving today are some pictures from Thursday's ice storm and some Easter egg-dyeing creativity!
We have been colouring Easter eggs since the kids were old enough to hold a spoon and it never seems to get old.
It has morphed into a bit of an Easter weekend tradition to boil up a big batch of eggs, gather up some sharpies, egg dye, and various other random materials -- elastics, duct tape -- and see what happens.
This Thai Peanut Curry could just as easily be called Kitchen-Cupboard-Curry since it can be whipped up with staples you have in your pantry/fridge quite easily.
Tonight I added some shrimp I had in the freezer, but some diced chicken breast, cubes of broiled tofu, or a can of chickpeas all work well here.
I didn't add them tonight, but thinly sliced sweet peppers and/or sugar snap peas could be added to this super-versatile sauce as well.
Ingredients:
1 onion, chopped (I use a large one)
2-3 cloves of chopped garlic
a generous tablespoon of grated ginger root
1 can of Alymer petite cut tomatoes
1 can of coconut milk
1/4 cup peanut butter
1-2 tablespoon Thai red curry paste
1 generous tablespoon chili-garlic hot sauce
2-3 tablespoon fish sauce (don't omit!)
2 tablespoons brown sugar
1 pound of peeled shrimp, or some diced chicken breast, broiled tofu or a can of chickpeas
chopped peanuts, green onions and/or Thai basil for garnish
1 lb of thin to medium rice noodles cooked according to package directions
Saute your onion and garlic in coconut oil until soft.
Add the tin of tomatoes and their juice along with the grated ginger, peanut butter, brown sugar, curry paste, fish, and hot sauce. Stir to combine. Add your coconut milk and stir. Add your shrimp or diced chicken and stir at medium heat until no longer pink. Alternately, add your tofu, chickpeas, and any sliced veggies and stir just until heated through.
Serve on a nest of cooked rice noodles and garnish with some green onions and/or Thai basil and some chopped peanuts.
