Raw Chocolate Truffles – Version 1

Posted: May 18, 2012 | Author: | Filed under: Dessert, Raw Desserts, Vegan | Tags: , | Leave a comment »

The raw diet is intriguing. My buddy Connie over at Ruby Reduction made some Raw Brownie Balls a few months ago and it piqued my curiosity. I would certainly like to eat more creations that are raw – if only they were this easy.

I am trying to add more raw options in my diet – including the obvious fruit and veg. Raw desserts appear to be fairly easy to make – and they all appear to be so delicious.

Now, on to these truffles. I was completely shocked at the outcome of these little suckers! They only take 5 minutes and are so much better for you than these ones  (my fav’s).

I am making an alternate version (different recipe) of these truffles on the weekend – so we’ll see which ones come out on top.

Tip: I found Carob power in the health food section at the BulkBarn

Adapted from the Rawtarian

Ingredients

  • 1/2 cup of sesame seeds
  • 1/2 cup raw pumpkin seeds
  • 3/4 cup of medjool dates (8-9 large dates)
  • 1/8 teaspoon sea salt
  • 4 tablespoons raw carob powder

Directions

1. Add the nuts in a food processor and process until you can’t see the nuts anymore but before they get too soft looking.

2. Add the dates, seasalt and carob powder and process until everything is well mixed and clumped together.

3. Dump the mixture into a large bowl. Roll the balls in your hand and form balls. If you want, you can roll the truffles coconut for additional flavour – or just leave them as is.

Enjoy!

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Pad Thai

Posted: May 14, 2012 | Author: | Filed under: Dinner, Man Food | Leave a comment »

About 10 years ago, I spent a month backpacking in southern Thailand and had the time of my life.  Life is so different there and what I realized is that all of my 5 senses were exposed to new experiences – sights, smells, sounds, tastes and even touch. I was fortunate to have this experience because it genuinely opened my eyes,  my mind, and my palette. At that time, Pad Thai was about $1.50 CDN for a heaping plate (!) –  so it was easy to indulge a few times a week.

We recently returned from our trip to England and Portugal (ughmazing) , and I decided to create a “to-make\bake” list which includes food that I have tried throughout my travels. Some of the items are main stream and are easy to access but some are unique – and best enjoyed in their home country (enter: banoffee pie, Pasteis de nata, sticky toffee pudding, etc).

This recipe involves several ingredients and various steps so I summoned Ryan to help out – and it turned out to be a really fun night in the kitchen!

Wine Pairing: Chardonnay

Adapted from Canadian Living – May 2011

Ingredients

  • 1/2 pkg (454 g pkg) wide rice stick noodles
  • 1/3 cup ketchup
  • 1/3 cup sodium-reduced chicken broth
  • 1/4 cup fish sauce
  • 3 tbsp lime juice
  • 2 tsp sugar
  • 3 tsp Asian garlic chili sauce
  • 1/4 cup vegetable oil
  • 2 eggs - lightly beaten
  • 8 oz (227 g) frozen shrimp thawed, peeled and deveined
  • 2 boneless skinless chicken breasts, thinly sliced
  • 4 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 1 red pepper, thinly sliced
  • 2 tsp (10 mL) minced fresh ginger
  • 2 cups bean sprouts
  • 3 green onions, sliced
  • 1/4 cup chopped unsalted peanuts, toasted if desired
  • 1/3 cup  fresh cilantro leaves – chopped
  • Lime wedges

Directions

  1. Soak noodles in a large bowl of very warm water for 15 minutes; drain and set aside.
  2. Meanwhile, in small bowl, whisk together ketchup, chicken broth, fish sauce, lime juice, sugar and chili sauce; set aside.
  3. In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook eggs, stirring occasionally, until scrambled and set, about 30 seconds. Transfer to small plate.
  4. Wipe out wok. Add 1 tbsp of the remaining oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate.
  5. Heat 1 tbsp of the remaining oil in wok over high heat; stir-fry chicken until browned and no longer pink inside, about 1 minute. Add to shrimp.
  6. Heat remaining oil over high heat; cook shallots, garlic, red pepper and ginger until softened, about 2 minutes.
  7. Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender, about 3 minutes.
  8. Return scrambled eggs to pan along bean sprouts and green onions; heat through until sprouts begin to wilt, about 1 minute.
  9. Garnish with peanuts, cilantro and lime wedges – if desired.

Holiday!

Posted: May 1, 2012 | Author: | Filed under: Uncategorized | 2 Comments »

Taking a time out for a week or so – Ryan and I are going to be in London and Portugal – will return for many delicious updates around mid-May!

Blueberry Lemon Brownies with White Chocolate Glaze

Posted: April 17, 2012 | Author: | Filed under: Squares | Tags: | 2 Comments »

These were gone in less than 24 hours – between 2 people. Can’t wait to make them again. Enough said.
Recipe from Cooking Classy
Ingredients:
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 6 Tbsp butter, softened
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice (the juice of about 1/2 lemon)
  • 2 tsp lemon zest (the zest of about 1 lemon)
  • 1/2 tsp vanilla extract
  • 3/4 cup fresh blueberries
White Chocolate Glaze – recipe below
Directions:
  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk flour, baking powder and salt, set aside. Using an electric mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes.
  3. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended.
  4. Add dry ingredients to wet and mix until incorporated. Fold in blueberries.
  5. Pour into a buttered 9×9 baking dish -bake 35 minutes and cool for 1 hour.
  6. Pour White Chocolate Glaze on top and spread evenly after cooling.
White Chocolate Glaze
Ingredients:
  • 1/2 cup white chocolate chips, or 3 oz. chopped white chocolate
  • 1 1/2 Tbsp milk or half-n-half
Directions:
Combine all ingredients in a microwave safe bowl. Microwave mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth.

Quinoa Croquettes with Homemade Ranch Dressing

Posted: April 15, 2012 | Author: | Filed under: Appetizers, Lunch, Vegetarian | Tags: , , , , | 2 Comments »

Ryan is in the midst of final exams (i.e hell) – so I thought making a healthy lunch might be a good way to boost some brain power.

Quinoa is my new favourite dish – it’s so versatile, healthy, and delicious. This recipe is packed with fun flavours – and is easy to make. These little croquettes when served with a salad make a light and healthy lunch – and they could even be a delicious and unexpected appetizer idea, too.

Ryan’s reaction: “Wow – this was WAY better than a ham sandwich”.

Translation: 100% success.

P.S. One important lesson I learned: Make sure the quinoa is cooled for at least 1 hour before mixing the ingredients together. If you don’t, the croquettes will fall apart.

Enjoy!

Adapted from Super Natural Everyday by Heidi Swanson

Ingredients

Croquettes

1 cup raw quinoa – cook as directed.
1 small yellow onion, finely diced
2 cloves garlic, minced
1/3 cup grated Romano cheese
1/3 cup coarsely chopped Kalamata olives
1/4 cup chopped parsley
1 Tbsp. lemon zest
2/3 cup panko bread crumbs
1/2 tsp. salt
1/4 tsp crushed red pepper flakes
3 large eggs, lightly beaten
2 Tbsp. cornmeal
2 Tbsp. olive oil

Ranch Dressing (adapted from allrecipes.com)

  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • generous dash of dried chives
  • generous dash of dried parsley
  • generous dash of dried dill weed
  • generous dash of garlic powder
  • generous dash of onion powder
  • generous dash of salt
  • generous dash of black pepper

Directions

  1. Ranch Dressing: -Mix all ingredients together and refridgerate while making the croquettes
  2. Cook quinoa as directed on package – cool for 1 hour.
  3. Meanwhile, in a large bowl, combine the eggs, onion, garlic, cheese, olives, parsley, lemon zest, panko, salt and pepper. Add the cooked quinoa and stir mixture until moistened.
  4. Sprinkle cornmeal over a plate or. Create little patties out of mixture, and place on plate – sprinkle cornmeal on top of the patties.
  5. Heat olive oil in a nonstick skillet over medium heat. Add patties to the hot oil and cook until well browned, about 4 minutes per side.
  6. Heat Oven to 350F. Once all of the patties have been cooked in the skillet, place on a baking sheet and bake for 6-7 minutes.

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Quick Quinoa Salad

Posted: April 9, 2012 | Author: | Filed under: Lunch, Vegan, Vegetarian | Tags: , | 1 Comment »

My youngest sister, Alex, is getting married at the end of May which means I have less 6 weeks to fit into a bridesmaids dress. Let’s just say that if I don’t lose 5 pounds before then, there’s no sitting down for the entire night. However, if I stick to eating recipes like this, exercise everyday, and avoid eating things like this, I should hopefully be able to sit down for the big day.

Ingredients

  • 1 cup dry quinoa
  • 1/3 cup red onion, chopped
  • 3/4 cup edamame (I used frozen – cooked and cooled)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 dried cranberries
  • 1 cup frozen corn, cooked and cooled
  • 1/3 cup cilantro, chopped
  • salt & pepper
  • 1 avocado, chopped (optional)
  • handful of roasted pine nuts (optional- I used them. Adds such great flavor!)
  • Goat cheese or feta cheese if desired (I omitted to keep it on the healthier side)

Vinaigrette:

  • 2 lemons, juiced (1/4 cup juice)
  • 2 garlic cloves, microplaned or finely minced
  • 1 teaspoon dried parsley
  • 1 tablespoon maple syrup
  • salt & pepper
  • 6 Tablespoons extra virgin olive oil

Directions

  1. Cook quinoa according to package directions. Set aside to cool.
  2. For the vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine.
  3. Combine cooled quinoa with all vegetable ingredients, cilantro, salt and pepper. Pour vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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Dear Kraft Canada: Chocolate Chunk Cookies = epic failure

Posted: April 6, 2012 | Author: | Filed under: Cookies | Tags: , , , | Leave a comment »

Dear Kraft Canada,

When it comes to baking, I’m no Paula Deen, but I do know when something has gone wrong. The “recipe inside” of the Bakers Semi-sweet chocolate squares must have an ingredient missing – or at the very least, a typo. I followed the directions exactly and wound up with something far from perfect. As soon as you touch a cookie (after cooling) this happens:

The cookie appears to be in 1 piece, but after picking it up it breaks into a million crumbs. It calls for baking powder – did you mean baking soda instead? I had fun baking them, but I don’t have much to brag about.

I am posting the recipe to my blog anyway  (my failure category needs some posts)  but I’ll caution that something “has all gone Pete Tong”.

Recipe from: Bakers One Bowl Chocolate Chunk Cookies

Ingredients

  • 2 packages (225g each) Bakers Semi-sweet chocolate, divided
  • 1/4 cup butter
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 1 cup pecans

Directions

  1. Preheat oven at 350F
  2. Melt 8 squares of chocolate in a double boiler in a glass bowl. Stir until melted and smooth
3. Stir in butter, sugar, eggs, flour and baking powder, mix well
4. Coarsely shop remaining 8 squares of chocolate and stir into mixture.
5. Drop heaping spoonfuls into ungreased cookie sheet and bake for 12-13 min. Cool cookies on rack for at least 20 min.

Roquefort Toasts with Arugula and Pear Salad

Posted: March 24, 2012 | Author: | Filed under: Appetizers | Tags: , | 3 Comments »

Yum. Yum.

Recipe from Lucy Waverman – The Globe and Mail

Ingredients

Toasts

  • 3/4 cup Roquefort cheese
  • 3 tbsp soft butter
  • 1/4 tsp chilli flakes
  • 8 slices toasted baguette (cut diagonally)
  • 4 cups arugula
  • 1/2 toasted pecans
  • 12 slices dried pears

Dressing

  • 2 tbsp lemon juice
  • 2 tsp maple syrup
  • 2 teaspoons chopped parsley
  • 1/4 c olive oil
  • salt and pepper

Directions

  1. Preheat oven to 350F
  2. Mix together Roquefort cheese, butter and chillier flakes and spread mixture on toasts.
        3. Place on a cookie sheet and bake for 5-6 minutes – or until cheese is bubbly.
        4. Whisk together, lemon juice, maple syrup and parsley and then the olive oil, S&P.
        5. Pour on arugula and toss until evenly distributed, then add pecans and pears.
Enjoy!!!

Simple Sundays: Maple-Glazed Salmon

Posted: March 18, 2012 | Author: | Filed under: Dinner | Tags: , , , , | 2 Comments »

Need dinner in under 15 minutes? Try this with quickie mashed potatoes(dare I say!), roasted asparagus, a glass of pinot noir and your all set.

Adapted from Canadian Living

Ingredients

  • 1/4 cup maple syrup – the real stuff
  • 4 tsp grainy mustard
  • 4 tsp low sodium soy sauve
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper
  • 1 x large piece of salmon – enough for 2 people

Directions

-Heat oven to 400F

1. Mix first 5 ingredients very well.

2. Place the salmon in a large tupperware, pour mixture on top and cover. Refrigerate for 1 hour.

3. Remove from fridge and place salmon and sauce in a 9×9 glass baking dish and bake for 15-18 minutes.

4. Remove from oven and serve.

Guinness Cupcakes with Baileys Irish Cream Frosting

Posted: March 17, 2012 | Author: | Filed under: Cupcakes | Tags: , , , , | 1 Comment »

My buddy Phil is a walking Irish history book (he’s Irish, obviously) and every time we get together, he educates me or tells me an interesting story that sparks my interest to learn more (via blockbuster movie of course!).  I think he’s to blame for my recent obsession with all-things Irish considering the fact that in the last couple of months, I’ve watched Michel Collins,  The Wind that Shakes the Barely,  In the Name of the Father,  Sunday Bloody Sunday and Five Minutes of Heaven - all of which I highly recommend. I’ve even re-read Angels Ashes, AND have been listening non-stop to The Frames.

This St. Patrick’s Day, I wanted to make something in Phil’s honour, even though he won’t be able to eat it – as we live in different cities. So, I decided to make these magically delicious Guinness Cupcakes. What’s an Irish recipe without booze anyway?

P.S. Click here for St. Paddy’s Day chuckle.

Adapted from MNN.com

Ingredients

Cupcakes

  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon of instant coffee granules (optional)
  • pinch table salt
  • 3/4 cup Guinness beer – or any other stout
  • 1/4 cup melted butter
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup sour cream
Frosting
  • 2 tablespoons of soft butter
  • 1/2 cup – or 4 ounces – of  softened cream cheese
  • 3.5 tablespoons of Bailey’s Irish Cream
  • 1.5 cups confectioners sugar
  • 3 drops of green food coloring

Directions

  1. Preheat oven to 350 degrees F. Grease a muffin tin or use cupcake liners.
  2. In a medium bowl, combine cocoa, sugar, flour, baking soda and salt - mix well.
  3. In a separate bowl, mix the stout, melted butter and vanilla. Then, beat the eggs into the stout mixture, one at a time. Then mix in the sour cream.
  4. Combine the dry ingredients to the wet ingredients – a little at a time until mixed together thoroughly.
  5. Pour the batter evenly into the tins and bake for 22 minutes.
  6. Allow to cool on wire rack while icing is being prepared.
  7. For the icing, combine the cream cheese and butter with a mixer and slowly add the confectioners sugar and mix well. Slowly add the Bailey’s and mix until icing is the desired consistency.
  8. Frost cupcakes with icing (one cakes are cooled) and enjoy!
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