(Hamburger) Buns

Another homemade recipe. It's getting easier and easier to avoid buying pre-packaged products from the grocery store!!!

Tonight's dinner was BBQ hamburgers on fresh baked buns. Yum! Here's the recipe for 12 buns. (I want to quickly mention that lately when I have been making bread or buns, I rarely follow a recipe and just throw things together (whatever is on hand). Now that I have a good feel for bread, it works most of the time. I will post the recipes that I feel are worth sharing! With that said - yes....these are originals!!! Also, if you look back at my original step-by-step bread recipe, I mentioned that you should leave your preferment over night. If you ever forget the night before, just start it in the morning. The longer you leave it the better (12-16 hours ideal), but even if you can get it started an hour or two before you start the bread process, it really helps. On the contrary, if you make the preferment and then don't end up baking, you can pop it in the fridge (covered) and use the next day. Good luck and happy baking!).

Hamburger Buns

• Preferment:
• 1 1/2 cups warm water
• 3/4 tsp dry active yeast
• 1 cup AP flour
• 1 tbsp brown sugar
• 2-2 1/2 cups AP flour
• 3/4 tsp dry active yeast
• 1/2 tbsp olive oil
• 1 tbsp milk
• 1/2 tsp salt

1. Make your preferment 1-16 hours before starting bread process (*keep covered).
2. Remove cover from preferment and carefully add 2 cups flour and all other ingredients to same bowl. Begin to knead with mixer or hands. Add more flour if needed (dough should be slightly sticky. If you need more liquid, add a bit of milk).
3. After kneading for 5-7 minutes, form dough into ball, lightly oil and place back in bowl and then in microwave to proof (see tips/instructions on step-by-step recipe). Proof for 1 - 1 1/2 hours, until double in bulk.
4. Remove dough (in bowl) from microwave and carefully pour onto counter. Divide and lightly shape into 12 balls. Place dough balls on lightly greased cookie sheet. Sprinkle w/ sesame seeds, if desired.
5. Place cookie sheet back in microwave to proof, uncovered, for 30-60 minutes, or until doubled. After first 20 minutes, turn oven on to 450 degrees.
6. When dough has doubled, place directly in preheated oven and immediately turn temp down to 400 degrees. Bake for 15-18 minutes, or until lightly browned.
7. Immediately after removing buns from oven, lightly brush with butter (this will soften them). Let cool (slightly or completely) and serve. Enjoy!

Blueberry Coffee Cake

Today's recipe was Darwin's choice. The idea for it came from Better Homes and Gardens Smart Diet cookbook (on loan from the wonderful library!). The recipe calls for raspberries, but Darwin chose blueberries instead. We also changed a few things, but nothing major. Nutrition facts (as per the book) are 211 cal and 7 g fat per serving.....

Blueberry Coffee Cake

• 1 1/4 cups ap flour
• 1/2 cup white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 beaten egg
• 2/3 cup buttermilk (*remember you can make buttermilk by adding 1 tbsp of lemon juice to regular milk)
• 3 tablespoons cooking oil
• 1/2 tsp vanilla
• 1 cup frozen blueberries

Topping:

• 2 tbsp ap flour
• 3 tbsp brown sugar
• 1/2 tbsp butter

1. Lightly grease (fluted) tube pan (or 9" round baking pan). Pre-heat oven to 350 degrees.
2. In a large bowl, stir together 1 1/4 cups flour, white sugar, baking powder and soda, and cinnamon.
3. In a small bowl, whisk together egg, buttermilk, oil and vanilla. Pour into dry mixture and mix until just combined.
4. Pour batter into greased pan. Sprinkle blueberries on top.
5. In a small bowl, crumble together topping ingredients. Sprinkle over batter and blueberries.
6. Bake in preheated oven for 25-30 minutes or until toothpick comes out clean.
7. Remove coffee cake from pan, cool slightly and serve (can sprinkle w/ powder sugar if desired). Enjoy!!!

See Pancake Recipe :)

One day this month (actually I think on 2 days), you got an extra recipe. I never said that my 365 recipes would be one per day, but rather all in 365 days.

I've been painting all day......just had an easy dinner of leftover pasta and sauce, with homemade chocolate mint cupcakes for dessert. The cupcakes are NOT healthy, so probably not a good recipe to post.

Instead, I'm taking my extra recipe this month and using it for TODAY. Still on track for 365 in 365.....

I'll be back again tomorrow with something new. Promise!

Garlic Breadsticks

These little tasties pair well with pasta (which is what we ate them with tonight!). Enjoy!

Garlic Breadsticks

• 1 cup warm water
• 1/2 tbsp dry active yeast
• 1 tbsp white sugar
• 2-2 1/3 cup ap flour
• 2 tbsp olive oil
• 3 tsp garlic salt (yikes, I know.....but it was worth it this one time!)
• 1/2 tbsp dried basil

1. In a large bowl, whisk together warm water (bath temp warm), yeast and sugar. Let sit for 10 minutes (if yeast is active, the mixture will be creamy/foamy).
2. Carefully add 1 cup flour and begin to mix. Stir/knead in the rest of the ingredients. Knead with hands or dough hook for 5-7 minutes, until smooth, but slightly tacky.
3. Form dough into a ball and lightly oil. Place in microwave for proofing (see tip from bread recipe) for 1 hour, or until double in size.
4. Pour dough onto floured surface and gently form into a rectangle. Cut rectangle into 12 "sticks". Place sticks on lightly greased cookie sheet and proof uncovered in microwave for 30-45 minutes. With 20 minutes left, pre-heat oven to 375 degrees.
5. Bake in pre-heated oven for 12-15 minutes (until just starting to brown).
6. Brush with butter immediately after removing from oven. Sprinkle with parm cheese if you'd like. Serve warm and Enjoy!

Roasted Lemon Rosemary Quail

I recently picked up some quail, as I thought it would make for a fun and interesting dinner with the boys. Boy was I was right; it was a hit. And very tasty, too. I am sure there are many quail recipes out there, but this is how I cooked ours off the top of my head (and will definitely do it again this way). They were great!

Roasted Lemon Rosemary Quail

• 4 large quail
• 1 tbsp olive oil
• s & p
• few squeezes lemon juice
• 1 tsp dried rosemary

1. Preheat oven to 400 degrees.
2. Heat olive oil in cast iron skillet on med-high. While heating, sprinkle quail w/ s&p.
3. Brown quail (in skillet) on 4 sides for about 2 minutes each.
4. When quail are nicely browned (*will still be red/pink inside cavity), squeeze lemon over all of them (it will steam in the skillet) and sprinkle with rosemary. Immediately pop entire skillet in oven and roast for 15 minutes, or until quail is cooked to desired temp.
5. Remove from skillet, serve with lemon slice and enjoy!

Roasted Cherry Tomato Sauce

Another tomato sauce recipe for all of you. This one uses fresh tomatoes. I can't wait to make it using our own garden tomatoes this summer (hopefully)! It tastes great served over pasta, either hot or cold! It also makes a wonderful bruschetta topping. Enjoy!

Roasted Cherry Tomato Sauce

• 1 pint cherry or grape tomatoes
• drizzle EVOO
• s&p
• splash balsamic vinegar
• 1/4 tsp each dried oregano, rosemary, thyme
• 1 tbsp chopped fresh parsley
• 2-3 cloves smashed (not chopped) garlic

1. Pre-heat oven to 425 degrees (convection roast if you have it).
2. Place washed tomatoes in a oven-proof, shallow pan. Drizzle with oil, s&p, and vinegar. Stir to evenly coat.
3. Sprikle herbs on top of tomatoes. Toss in smashed garlic cloves (to smash them - use the side of your knife. Also a good way to remove the skin!).
4. Roast in oven for 22 minutes, then remove.
5. Using the back of a spoon, pop tomatoes gently, while stirring sauce. Also try to mix the garlic in (it should be very soft).
6. Serve over pasta, or on bread. Enjoy!

*note - if you have fresh herbs in your kitchen, use those over the dried ones!!!*

BBQ Potatoes

Another delicious BBQ sidedish. This one is pretty easy and oh so yummy. Seems like a simple recipe to post, but I've been asked for it before, so here goes!

BBQ Roasted Potatoes

• 3 large potatoes
• 1/4 onion
• 3 drizzles extra virgin olive oil
• few shakes montreal steak spice

1. Fire up the grill (BBQ).
2. Thinly slice washed (but not peeled) potatoes and onions.
3. In a lightly greased tin foil "pouch", place a layer of potatoes (1 whole potato). Top w/ a little onion, drizzle of olive oil and a shake of montreal steak spice. Repeat 2 more times and completely wrap up in foil.
4. Place on BBQ over med heat for 35 minutes.
5. Remove from heat and ENJOY!

Applesauce Spice Cupcakes

Today's recipe is not at all an original. It comes right from Martha Stewart's Cupcake book (not that I am a fan of Martha, but I picked up the book at the library the other day, looking for new tips and possible recipes). This recipe is a winner and I thought it deserved to be shared! It is delicious, even without icing. I used homemade apple sauce in these (see recipe from March 15th). I topped these with my own maple-cinnamon-cream-cheese icing and they were heavenly!!! Enjoy!

*p.s. Not exactly a healthy recipe.....maybe if you skip the icing and call if a muffin, then perhaps it is?! ;)

Martha Stewart's Applesauce-Spice Cupcakes

• 2 cups all-purpose flour
• 1 tsp baking soda
• **1 tsp baking powder (I added this in, it wasn't called for)
• 3/4 tsp salt (**I omitted, used salted butter instead)
• 2 tsp ground cinnamon
• 1/2 tsp fresh grated nutmeg
• 1/8 tsp ground cloves
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs, room temp
• 1 1/2 cups unsweetened applesauce
• (Optional - 1 cup toasted, chopped pecans)

1. Preheat oven to 350 degrees. Line muffin tin w/ paper liners.
2. Whisk together flour, baking soda, bkg powder, salt, cinnamon, nutmeg and cloves.
3. Using electric mixer, cream butter and sugars until light and fluffy. Add eggs one at a time and beat until incorporated. Reduce speed to low and add applesauce, then flour mixture. Stir in pecans by hand, if using.
3. Pour batter into muffin cups, filling 3/4's full (I made 20). Bake for 18-20 minutes, turning half way.
4. Remove from oven and tins and cool on rack. Eat as is or frost and ENJOY!

Dylan's Energy Bars

Today I opened up the cupboard and told Dylan to pick out some ingredients. With my help, he created some delicious energy bars. If you know Dylan though, more energy isn't what he needs :)

These are tasty little treats that Mike especially enjoyed. I hope you will, too!

Dylan's Energy Bars

• 1 1/2 cups cornflakes
• 1/2 cup almonds
• 1/4 cup oat bran
• 1/2 cup sunflower seeds
• 1 tbsp golden flax seeds
• 1/2 cup coconut
• 1 cup peanut butter
• 3 tbsp maple syrup

1. Pour all ingredients, except peanut butter and maple syrup, into a large bowl and give it a few stirs.
2. In a microwaveable glass, measure peanut butter and maple syrup. Heat on high for 30 seconds then stir. Heat another 20 seconds and stir well.
3. Pour peanut butter/syrup over dry mix. Stir well, until thoroughly combined.
4. Dump mixture into lightly greased 9x9 pan. Press down and chill in fridge for at least one hour.
5. Cut into squares and enjoy!

BBQ Roasted Cauliflower

This is one of my favourite BBQ side dishes. I starting making it last summer and it's been a hit since. Enjoy!

BBQ Roasted Cauliflower

• 1/2 head cauliflower
• 1/2 small onion
• 1/4 tsp salt (ish)
• 1 tbsp butter, cut into 4s

1. Fire up the grill to med heat.
2. Cut cauliflower into bite sz pcs and place in large piece of lightly greased tin foil.
3. Slice onion into rings and place on top of cauliflower. Sprinkle everything with salt.
4. Top veggies with butter and wrap up tin foil so it forms a pouch.
5. Place on BBQ and leave it for about 35 minutes.
6. Remove from heat, unwrap and enjoy!

Tortilla Shells

Olé! It's fajita night at our house tonight. I decided to skip past the pre-packaged tortilla shells at the grocery store today, and opted to make my own instead. Here's a quick, easy recipe for you, so you can enjoy homemade tortillas, too! YUM!

Homemade Tortilla Shells

• 2 cups white flour
• 1/4 tsp salt
• 1 tsp baking powder
• 5 tbsp butter
• 1/2 - 3/4 cup cold water

1. In food processer, quickly mix together flour, salt and baking powder.
2. Drop in butter, 1 tbsp at a time. Combine until mixture resembles coarse crumbs (about 10-15 seconds).
3. With processor back on, slowly pour in cold water. Stop as soon as a ball is formed.
4. Dump dough onto floured surface and knead a few times, ensuring it's not too sticky. Divide into 8 pcs.
5. Roll each pc into a ball and let rest a few minutes.
6. In the meantime, heat cast iron skillet on high.
7. Roll out one ball into a 10" circle, then place in skillet. While it's heating, roll next ball into circle. Flip tortilla after about 60 seconds (give or take 15 seconds, depending on heat. You want it to be browning nicely). Cook on second side 30-45 seconds, then remove from heat. Start cooking next tortilla, and roll out next ball while waiting, etc.
8. Serve tortilla shells warm Enjoy!

Chili

Even though the temperature is warming up outside, I thought today would be a good day for chili. Some fresh baked bread and a big bowl of chili, is the perfect meal following a late afternoon campfire. There are a million ways to make chili. Everyone likely has their own recipe. Here is mine.....well one of them. I generally make my chili the same way (using what my Dad taught me as my base), but I like to mix things up now and then. Tonight's chili has corn, last time it didn't. Next time I may add pineapple, I may not. Sometimes I throw in diced tomatoes. Feel free to add your favourite ingredients, or follow the recipe exactly. Either way, it will make for one EASY and delicious meal!

Jenno's Chili

• 1 lb ground beef
• few shakes Tex Mex seasoning (optional)
• 1 can brown beans
• 1 can black beans (drained)
• 1 can tomato soup
• 1/2 can unsalted corn kernels (drained)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• few splashes hot sauce (to personal taste)
• 2 tbsp brown sugar

1. Brown beef in a skillet. While meat is browning, sprinkle with a little Tex Mex seasoning.
2. In a large pot, pour in all other ingredients. Simmer on low. Add beef when done browning.
3. Let simmer anywhere from 30-90 minutes. Stir occasionaly (or loosely cover) to prevent skimming over.
4. Taste before serving and add any extra spice if needed.
5. (optional) Top with sour cream and cheese (not exactly healthy, but oh so good), and serve with fresh baked bread! Enjoy!

Homemade Pizza (crust)

Hooray for Pizza (as everyone tends to cheer in this house when they find out it's pizza night!). Tonight is, indeed, homemade pizza night. YUM! For as long as I can remember, Mike and I have always made our own crust for pizza. It's a pretty easy thing to do, so here is the recipe for all of you to try! As always, ENJOY!

Jenno's Homemade Pizza Crust

• 1.5 cups WARM water
• 1.5 tsp dry active yeast
• 1.5 tsp sugar
• 2 1/2 - 3 1/4 cups flour
• 1/2 tsp salt
• 2 tbsp EVOO

1. In a large bowl, whisk together warm water, yeast and sugar (water should be as warm as your bath water). Let sit for 10 minutes, until foamy on top.
2. Add in 2 1/4 cups of flour, salt and olive oil and mix. Using stand mixer, or your hands, knead dough for 5 minutes. Add in more flour as needed, so dough is just slightly tacky.
3. Form dough into a ball, place back in bowl and lightly oil. Proof dough in microwave (as per instuctions from bread recipe) for 1 hour.
4. Atfer an hour, dough should be doubled in size. Carefully pour dough out onto floured surface. Divide into 2 balls.
5. Roll each ball out to size of pan and place on lighly greased pan. Cover with a towel and leave to rest 15 minutes.
6. While dough rests, pre-heat oven to 425 degrees (convection if you have it).
7. Pierce dough mulitiple times with a fork, then cover with your (homemade) sauce. Add toppings and cheese, then bake in hot oven for 12-15 minutes.
8. Allow pizza to sit for a few minutes before cutting it. Enjoy!

Berry or Apple Crisp (or both!)

Here's the recipe for the crisp I make quite often. I tend to use whatever fresh fruit I have on hand, often mixed with some frozen (we pick berries every summer and end up with copious amounts in the freezer - enough to last all year!). Strawberry, blueberry, blackberry is my personal favourite. Straight up apple works with this recipe, but apple-strawberry is even better! The ingredients and amounts are super easy to remember! I know there is a fair amount of sugar in this - but it has fruit, too....so it's healthy, right?! :) Enjoy!

Fruit Crisp

• Enough fruit (sliced if desired) to generously fill the bottom of a 9x9 pan
• 1 cup flour
• 1 cup rolled oats
• 1 cup brown sugar
• 1 cup softened butter
• 1 tsp cinnamon

1. Pre-heat oven to 350 degrees. Lightly grease 9x9 pan.
2. Place washed (and cut) fruit into an even layer in pan (fruit doesn't have to be thawed).
3. In a large bowl, mix flour, oats, sugar and cinnamon together. Work soft butter into dry ingredients with your hands (it will be paste-like). Drop mixture over fruit, creating an even layer.
4. Bake in pre-heated oven for about 30 minutes (topping should be lightly brown and the fruit bubbling up at the edges).
5. Serve warm, topped w/ ice cream and/or whip cream, if desired. Enjoy!

Sauteed Cabbage

Happy St. Paddy's Day! I figured a cabbage recipe was only fitting. It's a yummy one that I make often!

Sauteed Cabbage

• 2 tbsp butter
• 3-4 cups chopped cabbage
• dash salt
• dash paprika

1. Heat butter in fry pan until melted. Add in chopped cabbage and stir.
2. Sprinkle w/ salt and paprika, then stir to combine.
3. Sautee for 8-10 minutes, stirring every minute or so. The cabbage is done when it's tender and beginning to brown.
4. Season with more salt (and pepper) if desired. Enjoy!

Blueberry Banana Flax Smoothie

Here's a smoothie recipe that makes a great breakfast or snack. It is very nutritious and filling. I will admit that there is a bit of a texture issue (according to Dylan), but the taste is there and so are the health benefits! Enjoy!

Blueberry Banana Flax Smoothie

• 3 tbsp ground flax seeds
• 1 cup milk
• 1/2 cup frozen blueberries
• 1 banana
• 1 tbsp maple syrup

1. Pour all ingredients in a blender, except maple syrup. Puree until smooth.
2. While mixing on low, pour in maple syrup until combined.
3. Pour between 2 glasses and enjoy!

Homemade Apple Sauce

Happy 6 months to my youngest neice! And welcome to the world of solids!

I know this is a pretty simple "recipe", but I thought I'd honour this day w/ a recipe even Avery can enjoy! Making apple sauce is similar to making other baby foods. Here's a quick recipe my big babies can't get enough of!

Apple Sauce

• 4-5 organic apples
• 3/4-1 cup water
• 1 tsp cinnamon (optional)

1. Peel, core, slice and dice apples. Place cut apples in microwavable bowl (I use a 4-cup pyrex dish).
2. Add enough water to 1/2-way fill bowl, but not cover apples.
3. Microwave on high for 4-5 minutes, stirring every minute. Apples are done when tender enough to mash with fork.
4. Pour out water and reserve. Using immersion blender, begin to puree apples. Add reserved water as needed, depending on desired consistancy.
5. Finally, stir in cinnamon and enjoy (of course, omit cinnamon on baby's first taste of apples).

*If you want to add in other fruit, fresh berries can be tossed in microwavable dish w/ 2 minutes remaining. Strawberry apple is a big hit in this house.
*I used to store in baby food jars and freeze. They thaw in fridge over night. Warm jar in bowl of hot water and serve when warm. Now I store in mason jars. It will last in the fridge about a week (that's as long as I'd personally chance it), and months in the freezer.

Baked French Fries

Here's a healthier way to get your french fry fix (plus it makes a quick week-day dinner side dish!).

Baked French Fries

• 3 large potatoes
• drizzle EVOO
• few shakes Montreal Steeak Spice

1. Preheat oven to 425 degrees (convection if you have it).
2. Slice potatoes lengthwise, then again - making fries!
3. Place on cookie sheet and drizzle w/ a little EVOO. Toss fries around pan, to evenly cover. Sprinkle some Montreal steak spice on top (the more you sprinkle, the more kick they'll have).
4. Bake in pre-heated oven for 15 min. Stir, then bake another 15 min - until golden brown.
5. Serve w/ spicy ketchup and enjoy!

*Spicy Ketchup = 1 part ketchup + 1 part Sweet and Spicy Thai sauce*

Pan Seared Rainbow Trout w/ lemon and parsley

We all know fish is good for us. Some of us eat it, while some choose not to. And some only eat it out of a can, frozen in sticks, and/or deep fried. Sure, eating it those convenient ways gives you (some of) the benefits fish has to offer, but it comes with a cost (preservatives, extra fat/grease,/oil, mercury (albeit minor when eaten occasionaly), extra sodium, etc). Ever look at the ingredients of your fish sticks??

Buying and cooking fresh fish is much healthier for you. It's really the only way we eat fish in our house. My boys LOVE just about every kind I've ever served. In fact, it's one of their favourite meals. We haven't been eating it as often as we should, but I'm trying to get it back into our weekly, or at the very least - bi-weekly, meal plan. If you are new to buying fresh fish and don't know what to buy, a good starter would be halibut. It's mild and delicious (and my favourite)! Rainbow trout is the fish we consume the most, right up there with Salmon, as they are both affordable options. You can pan sear, grill, bake, etc the fish. and your flavour options are endless! Here's a quick, tasty recipe, that pairs well with rice. I hope you enjoy!

Pan Seared Trout w/ Lemon and Parsley

• Splash of EVOO
• Enough Rainbow Trout Fillets for each person eating
• Dab of butter
• s&p
• Fresh lemon juice
• Fresh chopped parsley

1. Heat splash of oil in frypan for at least 1 minute before adding fish (you want it HOT).
2. Rub a dab of butter on each fillet (non-skin side) and sprinkle with s&p. Squeeze a little lemon juice on top.
3. Place fillets in hot oil, skin side up (butter side down). Leave there for 2-3 minutes. If it sticks when you try to flip it, wait a few more seconds and try again.
4. Flip fish and immediately sprinkle parsley on top. Cook on other side for 4-6 minutes, depending on thickness of fillet (your fish will be done when it flakes apart and is the same shade of pink throughout. Another indicator - if you can peel the skin right off, it's likely done).
5. Serve over rice w/ skin.....OR, peel skin off and serve.....OR, I like to peel skin then place back in pan for about 30 seconds ("where the skin was" side down). At this time, I also put the skin back in the pan and crisp it up (takes about 3-4 minutes to get a good crisp). I am not a fan of "fish bacon" (as it's called in this house), but Dylan can't get enough of it!
6. Top with more parsley and/or lemon juice and Enjoy!!!

Step-by-Step Basic White Bread

If you've never baked a loaf of bread from scratch before, try this recipe (of course, even if you have baked bread before, you can try this recipe, too!). This is a very basic, very easy recipe, that will familiarize yourself with the various steps involved in bread making. It will also enable you to get a feel for the dough at the different stages. And with only 5 ingredients, it isn't much of an investment to chalk up the not-so-great-loaves as "experience". (Although remember - no loaf should ever go to waste. If it is too dense, or not to your liking in another way, you can always turn it into breadcrumbs or croutons!!!). Hopefully with these detailed instructions you won't have a bad loaf! But - if it doesn't turn out right the first time, don't give up!

As I mentioned last night in the instructions for the preferment, it took me a long time to be able to bake a loaf of bread that was airy. Most of my loaves turned out dense, or hard (they didn't rise). I read and read, and baked and baked, trying different techniques, until I finally found some fool-proof tricks for making the perfect loaf. On my quest, I always enjoyed when people offered pictures, so thought I would offer the same in return, for those still looking. I've included pictures for each step, so you can see what your dough/loaf should look like. This recicpe is the result of me wanting to try new methods, so I would just throw a few ingredients together and watch what happened. We actually really enjoy the taste of this bread, so now I make it as a loaf to eat on it's own, or to use for sandwiches.

My goal here is to TEACH at least one person how to bake bread from scratch. OR perhaps to offer new tips to experienced bread bakers. Either way, I hope you enjoy this recipe blog!

Beginner's White Bread

• 12-16 hour old preferment (see previous post - SNEAK PEEK)
• 1 cup ap flour
• 1 tsp dry active yeast
• 2 tbsp EVOO
• 1/2 tsp salt
• 1-2 tbsp water

1. Remove saran from preferment bowl and carefully pour flour, yeast, EVOO, and salt on top.

(this is what the preferment should look like)

2. Stir ingredients together with wooden spoon or dough hook (on KA stand mixer). Add 1-2 tbsp of water, as needed (you want your dough to be slightly tacky). Continue kneading by hand or with mixer for about 5 minutes.
3. Form dough into a ball, cover with a little drizzle of oil, and place back in bowl. Roll ball of dough around bowl so the sides of the bowl are slightly oily, too.

                                                              (dough before first rise)

4. Fill a 2-cup measuring cup 2/3 full with water (or a bowl, glass, etc - anything microwavable). Place in microwave and warm on high for 1.5 minutes. In the meantime, dampen a cloth, large enough to cover dough bowl, with WARM water. As soon as the microwave is finished, place covered dough bowl in microwave, leaving cup/bowl of water inside. Do this quickly, so as to minimize the time the door is open. This step is creating a make-shift proofer. This creates an ideal environment for the dough to rise.

5. After allowing dough to rise in closed microwave "proofer" for 45 minutes, remove bowl and carefully pour dough onto lightly floured surface.

                                                                (dough after first rise)

6. Very gently shape dough into a rectangluar shape (see pic). Don't press too hard on the dough.

                                                           (shape dough into rectangle)

7. Fold dough into thirds, like you would a letter. Again, be gentle handling the dough.

                                                              (dough folded into thirds)

8. Place dough into lightly greased bread pan, fold side down.

(dough before second rise)

9. Reheat glass container of water in microwave, for another 1.5 minutes. While it's warming, place a lightly greased pc of saran wrap over bread pan, very loosely. Quickly place dough in microwave, as before, to allow for the second rise. Leave door closed for 45-60 minutes. Check after 45 minutes, and if the dough is not above the sides of the pan, leave for another 5-15 minutes.

                                                               (dough after second rise)

10. With 30 minutes remaining on 2nd rise, preheat oven to 450 degrees.
11. After dough is done rising for the second time, remove saran and place in preheated oven. Immediately turn oven down to 400 degrees.
12. Bake loaf for 20-25 minutes (until lightly browned). To tell if loaf is down, slide out of pan and knock on bottom. It should sound hollow.
13. If bread is done, remove from pan and cool on rack. For a softer crust, brush with butter as soon as bread is out of pan.

(loaf brushed with butter)

I usually wait at least 15 minutes before slicing. You can eat at once :) , or leave on counter covered with a clean, dry towel. If bread remains at the end of the day, store in air tight bag or container on counter. It will last 2-3 days. If you want to freeze, you can slice, then place slices in DOUBLE bag in freezer. To save the environment, re-use baggies with future loaves!

(a nice, airy loaf!)

Sneak Peek....Bread!

Tomorrow's recipe will be an easy white bread, great for beginners. I have been baking bread for a while, but it wasn't until more recently that I perfected the art of baking an airy, loose crumb, and great-tasting loaf. I thought I would share my tips on here, for anyone else who wants to bake bread for themselves.

If you know you will be baking bread the next day, you should start your recipe the night before (about12-16 hours). This is called making a preferment (or sponge). It only takes a few minutes before bed, to make a huge impact on your loaf the next day. Here's an easy to remember "recipe" for a preferment you can use with many bread recipes, including the one I will post (and make) tomorrow:

• 1 cup warm water
• 1 cup flour
• 1/4 tsp active dry yeast

Whisk all ingredients together, cover with saran wrap, and leave on counter for 12-16 hours.

Easy Cream Cheese Icing

Here's the icing to go with the cake recipe! It's not too sweet and not too cream cheese-y (if you are making a carrot or banana cake and want a strong cream cheese flavour, increase the amount to a full package!)

(p.s. I can full on admit that this recipe is not healthy in terms of calories, but it's another example of a "healthier" alternative to store-bought icing. Cooking and baking from scratch doesn't have to be difficult or time consuming. What it DOES do is save your body from all the chemicals found in pre-packaged food).

Easy Cream Cheese Icing

• 1/2 cup butter, softened
• 1/2 package cream cheese
• 1/2 tsp vanilla
• 1 cup icing sugar

1. Cream butter and cream cheese together until light and fluffy (about 4-5 minutes on high speed)
2. Add in vanilla and icing sugar, and continue combining another 3-4 minutes. If it's not fluffy, keep on mixing!
3. Enjoy on a cake, or right off the spoon!

Simple Vanilla Cake

I LOVE to bake! I especially love to bake cakes. I have baked a bazillion cakes in the last year alone, all of which were from scratch. I'm sure this comes as no surprise to most of you, and I imagine you all were wondering when the first cake recipe would appear! Well - here it is!

In the last few years, I have tried many, many cake recipes, some of which were complete failures. But I never gave up on my quest to find a GOOD cake recipe. I was determined to find at least one recipe that was a no-fail, and versatile with different icing choices. This recipe is exactly that. It pairs well with buttercream, cream cheese, marshmallow, etc icings, as well as with fruit! A lot of the time the icing is what makes a cake soooooo good, but you still have to have a yummy cake underneath. I steer clear of boxed cakes mixes; they are unhealthy (broken record - additives and preservatives), and frankly, they don't always taste that great! Plus - once you see how easy this simple recipe is, you will realize you, too, can whip up a cake from scratch in no time. I had a dozen cupcakes in the oven before 8:00 am!!! (It's someone's birthday tomorrow.....shhhhh, don't tell him what I'm baking!)

Simple Vanilla Cake

• 1 cup white sugar
• 1/2 cup butter (do NOT use margarine!)
• 2 free-range eggs
• 2 tsp vanilla
• 2 tsp baking powder
• 1 1/2 cups flour
• 3/4 cup milk

1. Pre-heat oven to 350 degrees.
2. Cream sugar and butter together for AT LEAST 5 minutes. Add eggs, one at a time, and mix for another few minutes. Stir in vanilla at the same time.
3. Combine baking powder and flour, then add to butter/egg mixture, and mix (don't mix for too long).
4. Slowly pour in milk and mix until batter is smooth (it should be slightly runny).
5. Pour into greased 9" round pan, 9x9 pan, or muffin pan (this recipe will make 12 cupcakes or one small cake).
6. Bake in pre-heated oven for 30-35 minutes for cake, 20-22 minutes for cupcakes. You can tell when a cake is done by touching it - if your fingerprint remains, it isn't done. If cake springs back, it's done!
7. Let cool before frosting with HOMEMADE icing of your choice!
8. Enjoy!

Chicken Salad, Salad

Here's a recipe that makes a great dinner salad. Or try it on fresh bread or a wrap. Either way, it's a winner!

Jenno's Chicken Salad

• 3 cups cooked chicken, shredded (in good size "chunks")
• 3/4 cup mayo
• 1 small appled, diced (skin on or off - your choice)
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds (*can substitute w/ walnuts - or add both!)
• few splashes of lemon juice
• s&p
• crumbled blue cheese (optional)

1. Place all above ingredients (except blue cheese) in large bowl. Carefully fold everything together (if you mix too hard, your chicken will smush!). Taste, add more lemon juice and/or s&p, if desired.
2. Serve chicken salad over bed of greens, topped with crumbled blue cheese.
3. Enjoy!

Whole Wheat Banana Pancakes

Here's a pancake recipe you can feel good about eating. The boys and I just threw these together and they were delicious. I think Dylan ate 4 for dinner (w/ sausages on the side!!!!). I hope you enjoy these for their taste, as well as for their healthy-ness :)

Jenno's Whole Wheat Banana Pancakes

• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 ripe bananas, mashed
• 3 tbsp apple sauce
• 1 free-range egg
• 1/2 cup milk

1. Whisk ww flour, wheat germ, baking powder and cinnamon together in a large bowl.
2. Add in mashed bananas and apple sauce and stir a few times.
3. In measuring cup, whisk together egg and milk. Pour half into wheat/banana mixture and stir a few times. Pour in other half, stir until just combined.
4. Lightly grease skillet and heat. Pour batter into pan, brown each side, ENJOY!

Deliciously Fluffy Pancakes

Happy Pancake Tuesday Everyone! Thought I'd post this recipe early, in case anyone is looking for a great, fluffy pancake recipe to enjoy for dinner. I promise to post a 2nd pancake recipe today - that one will be a little healthier!

Deliciously Fluffy Pancakes

• 1 1/2 cups flour
• 3 1/2 tsp baking powder
• 1 1/2 tbsp white sugar
• 1/2 tsp salt (optional - omit if using salted butter)
• 1 1/4 cups milk or buttermilk
• 1 free-range egg
• 1/2 tsp vanilla
• 3 tbsp butter

1. In a large bowl (or 4-cup measuring bowl), whisk together flour, baking powder, sugar and salt.
2. In another bowl, lightly whisk milk, egg and vanilla together. Pour into dry ingredients, and stir until just combined.
3. Heat skillet. Melt butter on skillet, then carefully pour into batter and lightly stir.
4. Scoop batter into hot skillet and lightly brown each side.
5. Serve warm with butter and maple syrup! OR try sliced strawberries and bananas. OR whatever you would like. ENJOY!

Polka Dot Mashed Potatoes

I've never been a huge fan of mashed potatoes. If/when I ate them, I'd smother them in gravy or copious amounts of salt and butter, just to get them down. I couldn't blame my kids for not enjoying them either. I decided I needed to find a recipe that would get us all enjoying this potassium-rich side-dish. I scoured the web, did some test trials, and finally came up with something we love. Hope you enjoy it, too. (P.S. The name helps to sell it to the kids!)

Polka Dot Mashed Potatoes

• 4-5 organic potatoes
• 3 organic carrots
• 2-3 garlic cloves
• 3 tbsp butter
• 1/4 cup shredded cheese
• 1/2 cup corn or black beans (or both - these are your polka dots!)

1. Bring a large pot of water to boil.
2. Place peeled (or not) and chopped potatoes and carrots in boiling water.
    Smash garlic cloves with the side of your knife, slide off skin and toss in
    boiling water.
3. Once potatoes and carrots are tender, drain and pour back in pot. Mash
    everything together with butter and cheese.
4. Stir in corn/beans and serve.
5. Enjoy!

***If you are only adding corn, you can toss in frozen kernels just before you drain everything, and mash the kernels in w/ everything else.

***Organic potatoes and carrots are worth every cent. They are the veggies I always buy in organic. Here's reason for you to spend the little bit extra on them, too:

"Jeffrey Moyer, farm director of the Rodale Institute and chair of the National Organic Standards Board, once said: “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”
Root vegetables absorb whatever is in the soil. So, if herbicides, pesticides, and fungicides are in the soil, they become part of the potato, too. In other words, you can’t wash it off. In addition, potatoes are treated with fungicides during the growing season, and then sprayed with herbicides to kill off the fibrous vines before harvesting. Once the potatoes are harvested, they are often treated again with more herbicides to prevent them from sprouting. What to do? Buy organic. If the farmer growing the potato with all those chemicals won’t eat it, why should you? "

Maple Dijon Dressing

The topic of homemade salad dressing came up this week-end, so I thought I would post a recipe for my favourite dressing. Making it is super quick and easy! Again, you can say good-bye to the additives in the pre-bottled kind. You can play with different add-ins, vinegars, etc, and create a new dressing each time. The best advice I can give you before you start - invest in the best extra virgin olive oil you can get your hands on. An affordable and tasty choice is PCs New World EVOO. At $10 a bottle - it's a steal!

Maple Dijon Dressing

• 2-3 tbsp EVOO (you'll need to taste it to see how much oil you want)
• 1 tbsp rice wine vinegar
• 1 tbsp maple syrup
• 2 tsp dijon mustard
• s&p

Place all ingredients in a mason jar and shake the heck out of it. Taste and adjust to personal preference. Make sure you shake right before pouring on salad. Enjoy!

This dressing is great over mixed greens, served with (candied) pecans and blue or goat cheese!!!! Also tastes wonderful on pork tenderloin.

*Note - above dressing is enough for 2 small salads. You can easily increase qtys and store in fridge for a few days. Try the dressing with different vinegars (whatever you have), for a slightly different flavour each time.

Meatloaf Muffins

Not sure if this is really a healthy recipe, per se, but it's a quick dinner option.....and much healthier than take-out! We had a busy day today and I wanted dinner on the table with minimal work. You can make these in under 30 minutes. Serve with mashed potatoes and a salad, and you have one tasty meal!

Meatloaf - you either love it or hate it. We enjoy it in this house and I make it once every month or two. I like to make mine in muffin tins, as it cooks faster, and because it makes it "funner" to eat. Here is my recipe for meatloaf muffins. I hope it makes you a meatloaf lover!

Meatloaf Muffins

• 1 lb ground meat (tonight we used ground bison. You can also use ground beef, tri-mix, etc)
• 1 free range egg
• 1/4 cup bread crumbs
• 1 tbsp ketchup
• 1 tsp dried parsley (or 1 tbsp fresh)
• salt & pepper
• few splashes worcestershire sauce
• optional - montreal steak spice (about 2 tsps)
• optional - diced onion, celery, green pepper - I rarely add this, but it can spice up plain beef meatloaf
• Glaze - 2 tbsp ketchup, 1/2 tbsp mustard, splash lemon juice, 1 tbsp brown sugar

1. Pre-heat oven to 450 degrees. Lightly grease muffin tray (8 cups of 12).
2. Place all ingredients in large bowl (except glaze) and combine with
    wooden spoon or hands.
3. Scoop into 8 muffin cups and lightly press down.
4. Mix together ingredients for glaze and spoon on top of the 8 muffins.
5. Bake in pre-heated oven for approx 20 minutes (cut into one to test if done -
     mine are always done after 20 minutes!)
6. Let cool slighlty, serve and enjoy!

Mmmmmmmm, popcorn!

Iiiiiiiiiiiiiiiiiiiiiiiiit's FRIDAY!!! The week-end is almost here. Woo-hoo! Today I thought I would share a homemade snack recipe for you all to enjoy this week-end.
 My youngest son takes after his Gigi, in that the two of them would eat popcorn every single day if they could. For a while, Darwin would only ask for popcorn - morning, noon and night! While there are many different ways to make this tasty snack, I think the most popular (and most convenient) is by using the microwave. But did you know, in addition to kernels, salt and maybe some butter (or butter flavour), those little packs of microwave popcorn contain harmful, cancer-causing chemicals!?


"Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. "They stay in your body for years and accumulate there," says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in labratory animals."


Many manufactuers have voluntarily promised to phase out the use of PFOA by 2015. Until they do this, you might to think twice about popping yourself a bag of this not-so-healthy-after-all-snack! You can invest in an old-fashioned electric popper (oh how thinking of one of those brings me back to slumber parties with my sister in the basement!) or the stovetop kind. OR - you can follow this super quick, super simple (and super cheap!) way to make your own bags of microwave popcorn, without the nasty, hidden ingredients!

Homemade Microwave Popcorn

• 1 brown paper bag
• 2 staples (don't worry - this isn't enough metal to cause harm in the microwave!)
• 1/4 cup popping kernels
• 1 tsp extra virgin olive oil
• salt to taste (1/2 tsp is a good amount)
• Optional seasonings you may want to add - herbs, chili powder, sugar (tastes like kettle corn!), etc

1. Place kernels and salt/seasoning in brown paper bag. Pour oil on top of kernels
    and give bag a good shake.
2. Carefully fold top of paper bag over (about 1/2") twice, to make a seam.
    Staple closed.
3. Lay bag on it's side, allowing kernels to spread into a single layer.
4. Microwave on high, 2-3 minutes (or until popping slows - I'm sure you know
    the drill!).
5. Carefully open bag - watch out for steam!
6. Top with butter and/or anything else you would like. (parm cheese = YUM!)


That's it! Enjoy!

Not a recipe, but a good read...

Here is an article that popped up this morning while I was taking in the news. Thought I would pass it along!

http://www.besthealthmag.ca/eat-well/healthy-eating/10-freaky-facts-about-food

Homemade Granola Bars

Over the past month, I have done my best to avoid buying pre-packaged snacks for the kids. To be honest, we didn't eat a lot of packaged snacks anyway, with the exception of crackers, but every once in a while, we'd pick something out. We tend to have the same snack rotation, so I decided I wanted to make a new snack, that was filling, somewhat healthy, and that the kids would think of as a real treat. Dylan loves to eat granola for breakfast, so I thought I should make my own granola bars. I didn't think it would be too difficult, and boy was I right! I found a recipe on allrecipes.com that was perfect for us! With a little tweaking, I feel I have made a delicious, healthy alternative to packaged granola bars. The options for this granola bar are endless, and they taste great with whatever you have on hand! Here is the recipe, with some ideas for extra things to "throw in the mix".

Deliciously Easy Granola Bars

• 3 cups oats
• 1 (14 oz) can sweetened condensed milk
• 3 tbsp melted butter
• 1/2 cup wheat germ (optional)
• 3-4 cups of "extras" (1 cup coconut, 1 cup sunflower seeds, 1 cup sliced almonds/walnuts/pecans/peanuts, 1/2 cup cranberries/raisins, 1/2-1 cup mini chocolate chips, or anything else you desire!)

1. Pre-heat oven to 350 degrees. Grease 9 x 13 pan.
2. In a large bowl, mix together oats, condensed milk, butter, wheat germ, and
    whatever extras you would like with wooden spoon.
3. Pour mixture into greased pan and press flat with back of spoon or hand.
4. Bake in oven for 20 minutes, until lightly browned around edges.
5. Allow to cool for at least 15 minutes before cutting and removing from pan (otherwise they will fall apart).

You can cut these into bars or squares. Store in airtight container or freeze in individual servings and take them for lunch or snack! I hope you enjoy these as much as we do!

**For today's bars, we added - 1 C sunflower seeds, 1 C peanuts, 1 C chocolate chips. I would have thrown in coconut (my fav add-in), but we were all out!

Almost Guilt-Free Oatmeal Cookies

Here's a recipe I came up with, by tweaking a standard oatmeal cookie recipe, to give you something to feel good about eating. This was our dessert tonight. The kids really enjoyed making and devouring these. You can easily add nuts, raisins, cranberries, or even chocolate chips - whatever you have on hand. I know what I'll be eating for breakfast tomorrow!!! Enjoy!

Not-your-average Oatmeal Cookies

·         ¼ C butter, softened

·         ¼ C organic cane sugar

·         ¼ C Honey

·         1 Free-Range Egg

·         ¼ C ground flax

·         ½ tsp baking soda

·         ¼ tsp salt (omit if using salted butter)

·         ½ C Whole Wheat Flour

·         1 ¼ C Oats

1. Preheat oven to 350 degrees.

2. Cream together butter, cane sugar (can substitute w/ brown sugar), honey and egg.

3. In separate bowl, mix flax, baking soda, salt, and flour together. Add to butter/egg mixture and combine.

4. Stir in oats, and then any other ingredients you would like (ie. nuts, raisins, chocolate chips).

5. Drop by tablespoonfuls onto cookie sheet.

6. Bake for 8-10 minutes, until golden brown.

7. Allow to cool for 5 minutes on cookie sheet, before placing on wire rack to completely cool.

8. Enjoy! :)

**For an even healthier cookie, try substituting the butter for applesauce!**

Easy Tomato Sauce Served Over Fresh Homemade Pasta

Who doesn't love pasta?! Noodles and red sauce makes a quick, easy meal, that both adults and children love to eat. I know it is a staple in our house and often makes it into the weekly meal cycle. Opening a jar of sauce, heating, maybe throwing in some meat, and serving over dried pasta boiled for 10 minutes or so is convenient. I can't deny that. However, did you know that making your own basic sauce is almost as quick and easy as opening a can or jar of pre-made? And making your own fresh pasta isn't as much work as I bet you think! By making your own sauce and your own noodles, you can eliminate the additives and preservatives found in the other, as well as control the salt content and most importantly - the flavour!

I actually had a difficult time deciding which recipe to make as my FIRST posted one. I felt a bit of pressure for getting it just right, and felt it might set the tone of this blog. I had many ideas pop into my mind and finally decided on the one that is MY OWN, and the one that seems to repeat in the various meals I love to cook. This basic pasta sauce recipe is very quick and easy to prepare, and it's also very easy to modify to your own tastes. I am sure that many other recipes on this blog will include this basic recipe, tweaked to that day's tatses and available ingredients. You can double or triple this recipe and easily can it (pour in mason jars and freeze, or treat in a water bath for 30 minutes). It works equally as well over homemade pasta, as it does over dried pasta from the grocery store. It also doubles as an excellent pizza sauce! I hope that once you see how easy it is to make, you will start to make it part of your weekly or monthly meal routine. And I also hope that you experiment with this one and create YOUR OWN pasta sauce recipe, too! Remember the words of Michael Smith - "A recipe is merely words on paper; a guideline, a starting point from which to improvise..."

Jenn's Easy (Basic) Tomato Sauce

Splash Olive Oil

1 small onion, finely chopped

2-3 cloves garlic, minced

1 jar (24 oz) fresh mashed (or strained) tomatoes (*look for low sodium/salt-free*)

Fresh or Dried Herbs (oregano, basil, parsley, herbs de provence, Italian seasoning)

Tonight I used: 1 tsp dried herbs de provence

                       1 tsp dried oregano

                       1 ½ tsp dried parsley

Pinch of red pepper flakes

Pinch of white sugar

S&P to taste

Cooked pasta noodles of choice

Cheese of choice (optional)

DIRECTIONS

1.    Heat oil in saucepan. Add diced onion and saute for 5 minutes (until they are soft, appear clear, and are just starting to brown). Add minced garlic and stir.

2.   Once garlic starts to brown (30-60 seconds), immediately pour in jar of tomatoes.

3.   Stir then sprinkle herbs on top. Fresh herbs are best, but dried work fine, too. Add pinch of white sugar and S&P. Stir until all ingredients are well blended. Taste sauce and add more herbs and/or s&p to meet your preference.

4.   You can serve this immediately over cooked pasta, or let simmer for up to 2 hours. The longer it simmers, the more the flavours will meld together.

5.   Top with cheese of your choice – parmesan, cheddar, blue cheese, and mozzarella are all good options. Tonight I used Brick Cheese w/ Olives.

6.   **Optional Step – before adding the garlic, you can add any veggies you would like to the oil and onions. I sometimes add peppers (green, red, orange, yellow or even jalapeno), zucchini, carrot, or anything else you want. Saute for a few minutes, until softened slightly.

7.   **This sauce also tastes great served with ground beef or meatballs.

8.    ENJOY!!!!

Basic Homemade Pasta Recipe

        1 egg

      1/2 teaspoon salt

    1 cup all-purpose flour

      1 tablespoon extra virgin olive oil

      1-2 tablespoons water

DIRECTIONS

             1. In small bowl, beat egg w/ 1 tbsp oil and 1 tbsp water. In a medium sized bowl, combine flour and salt. Make a well in the flour and pour in the egg mixture. Mix together until you have a stiff dough. If dough is dry, add the extra tbsp of water.

            2. Knead dough on a lightly floured surface for 3 minutes. Cover in saran and let rest for 15-20 minutes.

             3. Roll dough by hand or with a pasta machine until 1/8" thick. Cut into strips using a knife, a pizza cutter, or pasta machine.

              4. Place cut pasta directly in boiling water for 4-5 minutes.

              5. Serve with sauce and enjoy!

**Please excuse the formatting of this post. I am still trying to figure this all out!!!***