‘Black and Blue’ Oat Bran Muffins
Posted: March 15, 2012 Filed under: Muffins | Tags: Blueberry muffin recipe, Oat Bran Blueberry Muffins Leave a comment »
A few months back, I attempted to follow the Dukan Diet – but it only lasted for 1.25 days.
What a joke.
I just couldn’t bring myself to make another “oat bran pancake” – which is a mandatory requirement of the diet. Oat Bran is the main staple of the ‘plan’, so I have enough to last me until Christmas.
I knew I could put it to good use so I found a muffin recipe and added the fruit I had in my fridge. The brown and white sugar aren’t exactly “diet worthy”, but I did add flax to compensate – which officially makes these healthy in my books.
Adapted from allrecipes.com
Ingredients
- 1.5 cups oat bran
- 1.5 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons of ground flax
- 1/2 teaspoon salt
- 1 1/8 cups applesauce
- 2 eggs
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/2 cup of blueberries + 1/2 cup of blackberries (fresh)
Directions
1. Preheat the oven to 400F; Prepare a muffin tin with cooking spray or muffin liners
2. Mix the first 9 ingredients (dry) together (I used a mixer) – on low.
3. In a separate bowl, combine the applesauce, eggs, oil, and vanilla (wet) – mix well
4. Add the wet ingredients to the dry ingredients and mix on low – 1 minute – until well combined
5. Add the blueberries and blackberries and mix gently with a wooden spoon
6. Bake for 18 minutes and cool on wire rack
Related articles
- Pumpkin and Apple Muffins with Flax (strawberryginger.com)
Sweet Potato Soup with Orange and Ginger
Posted: March 10, 2012 Filed under: Soups, Uncategorized | Tags: easy soup recipes, Ginger, Sweet potato, sweet potato soup Leave a comment »
Sorry I’ve been off the grid for the last 2 weeks. Ryan and I have been eating enough take out, pub food, and frozen dinners to bring on type 2 diabetes. My body hates me.
To get a fresh start, we stocked up at the grocery store ($298.17 later!) and I decided to create a few make-ahead meals to keep us on track. This tasty recipe has been on my “list” all winter long, so considering we switch our clocks ahead tonight (yea… signs of SPRING!) I figured this was my last chance to make a “wintery” root vegetable soup. Not only was this ridiculosuly easy, but it also makes enough to last you until next winter!
P.S. I listened (and repeated several times) to this stellar song from Goyte while making this lovely creation.
Adapted from Looneyspoons
Ingredients
- 3 large sweet potatoes
- 1-1/2 chopped onions
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 5 cups reduced sodium chicken broth
- 1 tbsp each grated orange zest and gingerroot
- 1 whole clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp maple syrup
- 1 teaspoon cinnamon
- sour cream to garnish
Directions
-Heat oven to 425F.
1. Cube and peel sweet potatoes
Pork Tenderloin with Maple Glaze
Posted: February 21, 2012 Filed under: Dinner, Man Food | Tags: pork tenderloin, recipes for pork tenderloin 2 Comments »
- 1 x 12-14 ounce Pork Tenderloin
- 1.5 teaspoons of dried sage
- 4 tablespoons apple cider vinegar
- 1.5 tablespoons butter
- 1 hearty teaspoon dijon mustard
- 4 tablespoons pure maple syrup
- salt and cracked pepper – as desired
Directons
1.) Rub the tenderloin with sage, salt and pepper. Like this:
2.) Melt the butter in skillet over medium-high heat until is begins to brown – watch for it not to burn. Add the tenderloin and brown on all sides – should take a total of 6-8 minutes.
3.) Reduce heat to medium low and cover with foil for approx 10-15 minutes. Use a meat thermometer to ensure meat registers at 150F. Transfer meat to a plate and cover.
4.) Whisk 3 tbs syrup, 2 tbs apple cider vinegar and dijon in a small bowl.
5.) Add remaining 2 TBs’ apple cider vinegar to the skillet and bring to a boil – scraping all of the brown bits. Reduce to medium low and return the meat to the skillet along with any juices on the plate. Add syrup mixture to the skillet and turn the pork until it is evenly coated. Leave for 2-4 minutes.
6.) Transfer meat to a cutting board and cut into 1/2 inch slices. Remove skillet from heat and add 1 TB maple syrup and season with salt and pepper – stir for 1 min. Spoon over meat to serve.
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Spaghetti with olives, tomatoes and capers
Posted: February 17, 2012 Filed under: Dinner, Pasta | Tags: Easy spaghetti recipes, Spaghetti Leave a comment »This slideshow requires JavaScript.
It’s amazing what happens when I am given a challenge – especially from Ryan. He was convinced we had nothing to eat for lunch today because in his world, if we don’t have cold-cuts or bread – we are on the brink of starvation. Truth be told, our cupboards are a bit bare with only a few bits and bobs including spices, old cereal and consumme soup. He tried to convince me that I couldn’t possibly make a meal out of what we had. (I really do need to go grocery shopping)
I gracefully accepted his challenge, and with the help and inspiration of Food and Wine, I came up with this lovely concoction. The outcome (pleasantly) surprised us both.
Ryan: I win!
Ingredients
- large handful of dried spaghetti pasta (enough for 2)
- 1/2 cup kalamata olives (I took the pits out manually)
- 3/4 cup cherry tomatoes -halved
- 1/4 cup mozzarella cheese -cubed
- 2 tablespoons of parmesan reggiano cheese
- 1 heaping tablespoon capers
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 2 cloves garlice
- 1 shallot – minced
- 3 tablespoons olive oil
Directions
- In a large pot of boiling water, cook spaghetti until done -about 10 minutes
- Meanwhile, heat oil in a frying pan or skillet. Add chopped garlic and shallot. Stir for 1 min. Don’t let the garlic burn.
- Add all spices and herbs to the oil mixture. Mix well. Add the tomatoes, olives and capers.
- Drain spaghetti once done and add it to the oil, olive and tomato mixture.
- Mix very well and add the mozzarella cubes. Continue stirring on medium heat until cheese begins to soften.
- Add parmesan reggiano cheese before serving.
Green Beans and Baby Potatoes with Shallots
Posted: February 15, 2012 Filed under: Vegetables, Vegetarian | Tags: easy green beans, Green Bean recipe 1 Comment »This slideshow requires JavaScript.
Sometimes all you just have to add a couple of ingredients to go from blah to bam! Green beans need some help sometimes – and are much tastier when they are spruced up a bit. This recipe makes a world of difference and helps bring out the flavour in these good-for-you veggies.
Serves 2
Ingredients
- 1 shallot
- 8 baby potatoes – cut in half
- 4 large handfuls of green beans
- 1 tablespoon of olive oil
- salt and pepper
Directions
- Bring a large pot and a small pot of salted water to a boil.
- Peel and finely chop the shallot.
- Cut the ends off of the green beans and place in large pot of boiling water for 4 minutes.
- Place baby potato halves in the small pot of boiling water for 7-8 minutes and drain.
- Drain the green beans.
- Heat the oil in a skillet and add the shallots -stirring occasionally.
- Add the green beans and cooked potatoes and stir to ensure everything is evenly coated with the oil.
- Season with salt and pepper and serve.
Salted Brown Butter Rice Krispie Treats
Posted: February 13, 2012 Filed under: Dessert, Squares | Tags: Brown Butter Rice Krispie Treats, Marshmallow, Rice Krispie, Rice Krispie treats 1 Comment »This slideshow requires JavaScript.
You want to know what love is? Love is sifting through the Christmas bag of Rice Krispie Cereal and hand picking all of the green ones out in order to make a Valentines Day treat for your sweetheart. Ryan, I hope you enjoy them.
P.S. This is the best recipe I have ever made for these treats.
P.P.S The secret? Salt…oh, and brown butter.
Adapted from Smitten Kitchen
Ingredients
- 3 Cups Rice Krispie Cereal (I used christmas colored krispies and took out the green ones for a Valentines Day twist!)
- 1/2 bag (200g) large marshmallows
- 1/3 cup unsalted butter
- 1/8 teaspoon sea salt
Directions
- Using a large pot, heat butter over medium high heat until it melts and becomes foamy. The butter will start to brown and there will be brown bits at the bottom of the pan. Make sure to scrape those bits and continue stirring for 10-15 seconds. Be careful not to overheat or you will burn the butter. Remove the pan from the heat.
- Pour 2 tablespoons of butter into a square 9×9 pan – and use a piece of wax paper and speed it evenly on the pan to grease it.
- Add the marshmallows to the rest of the butter and stir constantly until the marshmallows melt. The mix will look a bit brown – from the browned butter – and thats ok.
- Once marshmallows are fully melted, add the salt and the cereal and stir until mixture is even.
- Spread the mix onto the buttered pan. Use the wax paper to press the mixture down evenly.
- Cool for 1 hour.
One-Bite Raspberry Pancakes
Posted: February 11, 2012 Filed under: Breakfast | Tags: Berries, Bisquick, Breakfast, easy breakfast ideas, easy breakfast ideas for kids, easy pancakes, fruit pancakes, Griddle, mini pancakes, raspberry pancakes 4 Comments »This slideshow requires JavaScript.
I always thought pancakes took too long to make and created too many awkward messy dishes. I was proven wrong today – they are easier and quicker than bacon & eggs. From start to on-the-table finish, these one-bite wonders took 10 minutes. If you don’t like raspberries, use your favourite fruit: bananas, blueberries, strawberries, etc. I don’t have kids, but, if I did, these would be a perfect for a fun weekend breakfast. Oh- I made a few larger ones for Ryan too, but he preferred the one-biters in the end.
P.S. I used our new Cuisinart Griddler which is so great – and is a dream to clean.
P.P.S. This MJ tune was on in the background (it reminds me of when Dad made pancakes when I was young).
Ingredients
- 1 Cup Bisquick
- 1/2 cup milk
- 1 egg
- 1/3 cup raspberries – crushed
Ingredients
- Combine bisquick and milk.
- Add the egg and raspberries and mix well.
- Heat griddle on medium-high. I use an electric griddle which is a dream to clean.
- Pour batter using 1 x tablespoon measure onto hot griddle. Turn after edges are super bubbly and dry looking – approx 1 min. and then turn for 1-2 minutes longer.
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3-Cheese Mini Mac’s
Posted: February 7, 2012 Filed under: Appetizers, Man Food, Vegetarian | Tags: 3 cheese mini macs, appetizers for kids, cocktail party food, fun appetizers, Mini mac and cheese, One bite appetizers, Super bowl foods 6 Comments »This slideshow requires JavaScript.
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted softened butter, plus extra for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 3/4 cup grated sharp cheddar cheese
- 3/4 cup grated mozzarella cheese
- 1/4 cup grated gruyere cheese
- 1 large egg yolk
- 1/4 teaspoon smoked Spanish paprika
- Preheat oven to 425°.
- In a large saucepan of boiling water, cook the macaroni for approx. 5 minutes (al dente). Drain and leave in sieve.
- Brush (generously) a 12-cup nonstick mini muffin tin with butter. Sprinkle a total of 2 tablespoons over all of the circles.
- In a large saucepan, melt the 1 1/2 tablespoons of butter and whisk in flour over moderate heat for about 2 minutes. Whisk in the the milk and continue whisking until boiling for approx. 5 minutes.
- Add all cheeses and continue to whisk until they are melted.
- Remove from heat and whisk in the egg yolk and paprika. Add in the macaroni and mix well.
- Spoon rounded tablespoons into the muffin cups, packing them gently. Sprinkle remaining 2 tablespoons of Parmigiano on top.
- Bake for about 10 minutes, until golden and sizzling. Repeat 3 times - this recipe should make 3-4 dozen.
- Let cool for at least 10-15 minutes for easy removal from tin.
- Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust (thedailymeal.com)
- Lighter Mac N Cheese (noshmyway.com)
Skor Toffee Crunch Blondies
Posted: February 4, 2012 Filed under: Dessert, Squares | Tags: Blondie, Skor, Toffee 4 Comments »
I always tend to ignore recipes found on the ‘back of box’ food packaging. I’m not sure why but I always overlooked them. I bought a bag of Skor Chipits and decided to follow the recipe on the back. These Nestle people don’t mess around - this recipe is 100% fool-proof. I’ve learned my lesson: don’t turn your back …on the back of the box. P.S. To keep with the Blondie theme, I conveniently listened to this song while making them.
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