Peanut Butter Kamut Squares

If you are wondering what the heck kamut is, go to your local health food store, bulk barn, or big grocery store (that carries more than the basics) and pick up some ORGANIC PUFFED KAMUT. It is delicious (and very healthy)! I used to feed this to my boys as an early finger food, and often found myself sneaking a piece here and there. I now always have it in the house and eat it for breakfast (with or without milk) or as a snack on the go. My boys still love it and I certainly do, too! That is why I thought I should try and use them in a recipe somehow. This is what I came up with. It's simple, quick, few ingredients, and they are DELICIOUS. Maybe even better than regular rice krispie squares (which I love, too!). I hope you are willing to give these a try. You won't be disappointed! Enjoy!

FACT: "Kamut is a good choice if you want to incorporate whole grains into your diet to boost your nutrition. It is high in protein, thiamin, niacin, potassium, and zinc. This hearty whole grain is a great source of protein, minerals, and vitamins which contribute to high energy levels, a healthy immune system, and proper muscle and nerve function."

Jenno's Peanut Butter Kamut Squares

• 1 package (10 oz) marshmallows
• 2/3 cup peanut butter
• 6 cups puffed kamut

1. In a large bowl, heat marshmallows in microwave on high for 1 minute, then stir. Heat another 30 seconds, then stir. Heat for a final 30 seconds.
2. Remove bowl from microwave and add peanut butter. Stir until smooth, then pour in kamut. Stir until evenly combined.
3. Pour contents of bowl into greased 9x13 pan and evenly press mixture down. Let cool, cut into squares and ENJOY!

BBQ Balsamic Carrots

It was dinner on the grill tonight. Potatoes, steak and these lovlies. The balsamic gives them a wonderful taste, complimented by the way the grill really sweetens up the carrots. Enjoy!

p.s. A double post today takes my "behind" total down to 6! Woo-hoo!

BBQ Balsamic Carrots

• 1 lb organic carrots, washed, peeled and diced
• drizzle olive oil
• splash balsamic vinegar
• s&p

1. Place carrots in the centre of a sheet of tinfoil. Drizzle with oil and vinegar, then sprinkle with s&p. Fold everything up tight, creating a pouch. Place on hot grill, close lid and leave for 20 minutes.
2. Remove from gill, carefully open foil, serve and ENJOY.

Roasted Baby Potatoes on the BBQ

Delicious and yummy. What more can I say?! Enjoy!

BBQ Baby Potatoes

• 1 lb baby potatoes, halved (quarter the big ones)
• drizzle olive oil
• s&p
• 6 garlic cloves, smashed
• 2 tsp lemon zest
• 1 tsp dried rosemary

1. Place all ingredients on the middle of a sheet of tinfoil, and fold to create sealed pouch. Place on preheated BBQ, close the lid, and leave for 25 minutes.
2. Remove from grill, carefully open foil, serve and ENJOY!

7 recipes behind....

As a reminder to myself, and anyone who's counting, as of today, I am 7 recipes behind. I know I will catch up eventually and hope to still fulfill my 365 in 365. That's all :)

Flax Muffins

Here's another truly HEALTHY recipe for you. Also an interesting tidbit: "Recent research has shown that women eating flax-filled muffins slow the growth of breast tumours. Each of these muffins contains 2 tablespoons (30 mL) ground flaxseed--a commendable amount of this valuable seed." This information, as well as the recipe (however, I slightly modified it), comes from Chatelaine. Enjoy.

*Dylan especially enjoyed these drizzled with a little honey*

Flax Muffins

• 1 1/2 cups ground flaxseed
• 1/2 cup whole wheat flour
• 1/2 cup AP flour
• 1/2 cup brown sugar
• 4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 2 tbsp olive oil
• 1 egg
• 1 tsp vanilla
• *raisins or chocolate chips are optional ad-ins.....I chose neither*

1. Preheat oven to 350 degrees. Lightly grease muffin pan.

2. In a large bowl, whisk together flax, flours, sugar, baking powder, cinnamon and salt.

3. In a separate bowl, combine buttermilk, oil, egg and vanilla until well blended.

4. Pour milk mixture into bowl with flour mixture and stir until just combined. Add in raisin or choco chips if desired.

5. Bake in preheated oven for 22-25 minutes, or until toothpick inserted in centre comes out clean. Let cool for at least 5 minutes before trying to remove from pan. ENJOY!

Macaroon Cookies

If you are a coconut lover - this recipe is for you! These cookies are so moist and tender, yet slightly chewy and oh so good. They are almost an exact replica of the ones we love to indulge in when we go to the local market. You could drizzle these with chocolate, but it isn't necessary. They are very good and sweet enough on their own. I hope you enjoy!

p.s. I got the recipe for these from allrecipes.com.

Macaroon Cookies

• 2/3 cup flour
• 5 1/2 cups coconut
• pinch of salt
• 2 tsp vanilla
• 1 (14 ounce) can sweetened condensed milk

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper (or lightly grease).
2. In a large bowl, combine the flour, coconut and salt. Stir in the vanilla and condensed with a wooden spoon or your hands.
3. Scoop mixture by hand onto lined cookie sheets. Cookies should be roughly the size of a golf ball.
4. Bake in preheated oven for 10-14 minutes, or until coconut is toasted. Let cool and ENJOY!

Parmesan Asparagus

I assume our house isn't the only one eating copious amounts of asparagus right now. I love buying local, in-season veggies, and right now asparagus is as good as it gets! I like to try different ways of preparing it, so here is yet another (easy) method. Enjoy!

Parmesan Asparagus

• 2 tbsp butter
• 2 tbsp EVOO
• 2 cloves garlic, minced
• 1 pound fresh asparagus, washed and trimmed
• s&p
• 1/2 cup finely grated parmesan cheese

1. Melt butter with EVOO in large skillet over med-high heat. Add garlic and apsaragus. Sprinkle with s&p. Cook, stirring occasionally, about 10 minutes, or until desired tenderness is reached.
2. Remove from heat and immediately sprinkle with parm cheese, then serve. ENJOY!

Banana Bread Cookies

Just whipped these cookies up this morning and my oh my were they good. YUM!!! I was planning on making banana bread, but then got to thinking that a cookie version must be doable, and just as delicious. I threw this together and it worked. You could make them healthier by using whole wheat flour instead and skipping on the chocolate chips. Enjoy!

Banana Bread Cookies

• 1 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 ripe bananas, mashed
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 cups AP flour
• 1 cup rolled oats
• 1 cup chocolate chips (optional)

1. Preheat oven to 350 degrees. Lightly grease 2 cookie sheets.
2. In a large bowl (or stand mixer) cream butter and sugars until light and fluffy. Add eggs, one at a time, and continue to cream. Finally add vanilla and mashed bananas and stir about 30 seconds more.
3. In a separate bowl, sift baking soda, baking powder and flour together. Add to creamed mixture and stir until just combined.
4. Gently stir in oats and chocolate chips until evenly mixed through.
5. Drop cookie dough by rounded tbsps on greased cookie sheet. Bake 12-14 minutes, or until just starting to brown on bottom.
6. Let cool (slightly) and ENJOY!

Sausage Pilaf

Just came up with this recipe while trying to decide what to make with our leftover sausages. It was very tasty and very quick! The name is for lack of a better term.....Enjoy!

Jennos' Sausage Pilaf

• splash EVOO
• 1 small onion, diced
• 2 cups cooked sausage, cut into small pcs
• 1 can diced tomatoes
• water
• 1 organic beef boullion cube
• 1 cup mixed veggies
• 2 cups instant rice
• 1/4 cup parmesan cheese

1. In large saucepan, add onion to hot EVOO. Cook onion on med-high heat for 5 minutes (or until soft) then add sausage.
2. Drain tomatoes, reserving liquid in measuring cup. Let sausage cook with onions for about 3 minutes, then add drained tomatoes. Add enough water to reserved liquid so it equals 2 cups, and pour in pan.
3. Bring everything to a boil, then add boullion cube. Stir to desolve cube, then stir in mixed veggies and rice.
4. Cover, remove from heat and let stand for 10 minutes. Stir in parm cheese, serve and ENJOY!

Caramel Iced Coffee

I am addicted to iced coffee drinks. I could drink them on a daily basis. To save a few $$, I came up with my own version of my favourite drink. Probably a bad thing, as now I can drink them whenever I'd like! Oh well....everything in moderation! Enjoy!

Caramel Iced Coffee

• 2 1/2 cups fresh brewed coffee, cooled in fridge
• 1/2 cup half and half cream
• 1 tray ice cubes
• 3 tbsp caramel sauce (give or take, depending on preferred sweetness)

1. Place all ingredients in blender and puree for 30-45 seconds. Pour between 2-3 glasses, serve and ENJOY!

Simple Meat Sauce

Here's a recipe for a simple meat sauce that tastes great served over fresh pasta, and also works well as a lasagna sauce. Enjoy!

Simple Meat Sauce

• 1 lb ground beef (or veal)
• s&p
• 1 tsp herb de provence
• 1 small onion, diced
• 3 garlic cloves, diced
• 1 - 24 oz jar fresh mashed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp dried parsley
• 1 tbsp brown sugar

1. In a non-stick pan over med-high heat, start browning beef. When meat is half cooked, season w/ s&p and herb de provence, then add onions. Toss in garlic after 5 minutes, then cook for another 2 minutes before adding tomatoes.
2. Pour tomatoes in pan, then reduce heat to medium-low. Stir in remaining ingredients and simmer for about 15 minutes, stirring occassionaly. Serve and ENJOY!

Fruit Dip

Here's a recipe for a sinfully tasty fruit dip. The dip itself may not be the healthiest thing to eat, but we can justify it, since it is served alongside fruit :) Just try not to eat too much right off the spoon! ENJOY!

Fruit Dip

• 8 ounces cream cheese, somewhat softened
• 8 ounces fluff (marshmallow spread)

1. Using a beater or stand mixer, blend cream cheese and fluff together until light and fluffy (er)! Serve with fruit and ENJOY!

Summer Pasta Salad

Here's a tasty side-dish that pairs well with BBQ. I also like to serve pasta with fish sometimes, so we had this with mexican fish tonight. Delish! You can throw in whatever veggies or cheese you have on hand. Enjoy!

Summer Pasta Salad

• 1/3 package rotini noodles, cooked and drained (I use the 900 g bag)
• 1/4 lb feta cheese
• 1 red, yellow OR orange pepper, diced (or 1/3 of each)
• 6 asparagus spears, blanched and cut into 1/4" pcs
• 1/2 pint grape tomatoes, halved
• 3 tbsp EVOO
• 2 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• s&p
• pinch of sugar
• 1/4 cup parmesan cheese, grated

1. In a large bowl, place all of the above ingredients. Gently stir to evenly combine. Serve immediately or place in fridge to chill (tastes better after about an hour in fridge....but will keep a few days). ENJOY!

Potato Omelette

Tonight's dinner was my infamous one-pan-BFD (Breakfast For Dinner). This recipe makes a quick week-night meal (also doubles as a tasty breakfast!), with all the benefits that eggs have to offer. I like it when I'm short on time, or when I forget to thaw some meat. I usually serve this with toast and a side of fruit. You can play with it, to suit your tastes (and ingredients on hand). Here's the simplified version, which I served tonight. Leftover breakfast sausage and/or bacon make a great addition (throw in pan when you add eggs). Enjoy!

Potato Omelette

• splash EVOO
• 3 med potatoes, diced
• s&p
• 5 free range eggs
• 1/4 cup milk
• few splashes worcestershire sauce
• sprinkle of Tex Mex seasoning (or seasoning/herbs of choice)
• 1/2 - 1 cup shredded marble cheese

1. On high heat, cook potatoes in EVOO in cast iron skillet (or non-stick pan) until tender and starting to get brown and crispy (about 15 - 20 minutes). Season with s&p partway through.
2. In a pourable dish, mix eggs, milk, and worcestershire sauce really well. Pour over potatoes. Sprinkle tex mex on top.
3. Without stirring, let cook on med-high heat until eggs are slightly jiggly on top. Carefully flip omelette over, spinkle with shredded cheese and cook 1-2 more minutes, or until eggs are fully cooked and cheese is melted.
4. Serve immediately and ENJOY!

Raspberry Chocolate Chip Scones

While on holidays, we stopped at a local bakery in Lake Placid for breakfast one morning. I ordered a raspberry-chocolate-chip scone that was to die for. Mike admitted for the first time that he actually enjoyed eating a scone. This was the only one he has ever liked. I decided that I needed to replicate this scone. Using the help of allrecipes (reviews of other scone recipes), this is what I came up with. Definitely a winner - They tasted just as good! I used frozen raspberries (as that is what we had on hand), but fresh raspberries would work well, too. Enjoy!

Raspberry Chocolate Chip Scones

• 1 cup sour cream
• 1 egg
• 2 tbsp half and half cream (or milk)
• 1 tsp vanilla
• 1 tsp baking soda
• 4 cups AP flour
• 1 cup white sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter
• 2/3 cup chocolate chips
• 2/3 cup raspberries

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together sour cream, egg, cream, vanilla and baking soda. Set aside.
3. In bowl of food processor, combine flour, sugar, baking powder and salt. Cut in butter, by processing for about 20 seconds.
4. Dump flour/butter mixture into bowl with sour cream mixture, then add chocolate chips and raspberries. Using your hands, mix together all ingredients until just combined.
5. Scoop out roughly 1/3 cup of batter and form into a disc. Place on lightly greased cookie sheet and repeat.
6. Bake in preheated oven for 15-20 minutes, or until scones are just starting to brown on edges. Remove from oven, let cool slightly and ENJOY!

Mexican Lasagna

Another delicious, homemade meal idea. My cousin served this when we went to visit a few weeks ago and it was pretty much devoured by all. I knew I needed to make it for Mike some time, so here is my take on her recipe. Enjoy!

Mexican Lasagna

• 6-8 homemade tortilla shells (see March 21st recipe)
• 1 each yellow and orange pepper, thinly sliced
• 1 onion thinly sliced
• splash EVOO
• 3 chicken breasts (or 6 chicken thighs) cooked and shredded (or chopped)
• 1/2 package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup plus 3 tbsp salsa
• 1/2 cup corn
• 1 cup black beans
• 2/3 cup shredded mozzarella cheese
• 1 cup shredded marble cheese
• 1/2 cup nacho chips, crumbled

1. Preheat oven to 350 degrees.
2. In a non-stick pan, cook peppers and onions in EVOO until soft and starting to brown (about 10 minutes).
3. In a large bowl, mix together chicken, sour cream, 1/2 cup salsa, corn and beans.
4. Lightly grease 9 x 13 glass pan. Place 2 tortilla shells on bottom of pan, and enough pieces of a third shell to form a solid layer. Top with half of pepper/onion mixture, then half of the chicken mixture. Sprinkle w/ mozzarella cheese, then top with a layer of tortilla shells. Repeat layers, this time using 2/3 C marble cheese. Top again w/ tortilla shells.
5. On top of 3rd layer of tortilla shells, spread out 3 tbsp salsa, 1/3 cup marble cheese and crumbled nacho chips.
6. Bake in preheated oven for 20-25 minutes, or until cheese is melted and lasagna is heated through. Serve with sour cream and salsa (optional) and ENJOY!

Veggie Pancakes

The boys and I just whipped up these tasty little pancakes for lunch. They were so easy, even a 2 and 4 year old could make them ;) Of course, I did the cooking part, but everything else was by them. They chose their veggies, measured everything, and stirred it together. And boy oh boy were they delicious! Big D dipped his in ketchup, Little D chose a ketchup-ranch combo. Salsa and/or sour cream would also make great dip options. Yum! You could use any veggie(s) you want for these. Give em a try and I'm sure these will become part of your meal cycle! Enjoy!

*This recipe was inpsired by weelicious!*

Veggie Pancakes

• 2 cups raw veggies, chopped
• 1 egg
• 1/4 cup milk
• 1 cup flour
• 1/2 tsp baking powder
• dash of salt
• splash EVOO

1. Place mixed, chopped veggies in a food processor and process about 20 seconds (or until all large chunks are gone).
2. In a large bowl, whisk egg and milk together really well. Add veggies and stir to coat.
3. In a separate bowl, whisk flour, baking powder and salt together. Add to wet ingredients and stir until just combined.
4. Heat oil in non-stick skillet over med-high heat. Add about 2 tbsp of "pancake" batter at a time, and lightly press down. Cook on each side for about 2-3 minutes, or until golden and crispy.
5. Serve immediatly with dip of choice and ENJOY!

Before processing veggies

After processing veggies

Measuring "batter" in pan

Super Fast Guacamole

Avacado is a power fruit. It has many, many health benefits (google it if you don't believe me!), and it tastes pretty good, too. I love adding it to salads, sandwiches, dips, etc. My boys even enjoyed it as one of their first foods - just peel, mash and serve. Guacamole (made with avacado) makes a wonderful snack choice. There are many different ways to make it, including this SUPER easy way. It's a bit of a cheat, but it tastes great. And all you need is 3 ingredients. Enjoy

*When buying an avacado, look for one that isn't too firm, but not shriveled either. If you can just slightly dent the top when you push lightly with your thumb, it's ripe and ready to eat right away. If you can't find a ripe one, place your avacado in a paper bag on the counter, along with a ripe apple or banana, and it will ripen much sooner.

*When buying the salsa for this recipe, look for one with the fewest ingredients. Well, few of the "unknown" ingredients. Read the label and try to avoid the salsas with lots of additives and preservatives. If you look, you can find one!

Super Fast Guacamole

• 1 large, ripe avacado
• 1/2 cup Garlic and Lime Salsa (this make the best gauc...if you can't find it, use regular salsa and add a squirt of lime juice)
• 1/4 tsp cumin

1. Cut avacado in half. Use a knife to remove the pit (chop at it so knife sticks in pit, then gently twist to loosen. You can knock the pit off the knife by tapping it on the side of a bowl). Scoop avacado from skin and place in bowl. Mash with fork, until only small lumps remain.
2. Add salsa and cumin to bowl and stir to combine. Serve with nachos and ENJOY!

Grilled Blue Cheese Sandwich

Here's a recipe that takes the classic grilled cheese up a notch. These were quick, easy and delicious. Enjoy!

Grilled Blue Cheese Sandwich

• 2 slices fresh French Bread, buttered one side
• 2 tbsp crumbled blue cheese
• 2 tbsp shredded mozzarella cheese
• few dashes Franks Red Hot sauce

1. Heat non-stick pan on med-high heat. Place one slice of bread in pan, buttered side down. Top with blue cheese, then mozza cheese, then hot sauce. Place second slice of bread on top, buttered side up. Cook on each side for a few minutes, until golden brown and crispy. Serve with a garlic mayo (or other dip of choice - if desired!). ENJOY!

And we're back!

All good things must come to an end. We had a wonderful holiday, filled with many memorable experiences. I will likely blog about our holiday in great detail elsewhere, but I did want to mention one part of our trip that pertains to this blog. If you've never been, please consider making the trip to Burlington, VT. What a wonderful town! The people are friendly, the town is beatutiful (amazing mountain views), and everywhere you go, you'll find great shopping and fabulous dining. This town is all about supporting it's locals - from giftware, to pottery, to fresh food, to beer! Many items found in gift shops are hand crafted by local artists. And my favourite part - every restaurant that we went to (no big chains for us) promoted the local ingredients they were using. These included local organic fruit and veggies, local organic meat (including the nitrate-free pepperoni on our pizza!), dairy from local farms (Vermont cheese - YUM!), and of course ice cream from the nearby Ben & Jerry's factory! Burlington is a very self sustaining town, and a wonderful example of how "our" society does not need to import all of our everday goods from halfway across the world and beyond. Look in your own neighbourhood and you are bound to find a local of your own, trying to survive in a very corporate world. I say - eat local and shop local (and drink local!). The End! :)

Temporary Hiatus

My apologies to those who have been checking this blog the last few days and wondering where I have been. I forgot to announce that the I will be on a temporary hiatus from blogging. We are currently on holidays and although I am home cooking our meals, they are limited to things you can make in a cabin :) No new recipes right now! I may get the chance to post a recipe or two this week, but the blog won't return to regular mode until sometime next week-end. I will do my best to catch up on all the recipes I miss this week. Sorry for any disappointed "fans" out there ;)

Happy Cooking!

Trail Mix

Um, I'm not sure if this is a recipe per se, but the boys and I mixed this up today. We are hitting the trails this week-end, so need something to keep us energized. I let Dylan pick what he wanted in here. One trip to bulk barn and $19 later, this is what we have.....(yikes on the cost - I know!!!!). Enjoy!

Chocolatey Trail Mix

• 2 cups almonds
• 2 cups roasted cashews
• 1 cup dried cranberries
• 1 cup plain M&Ms
• 1 cup chocolate covered raisins

1. Pour everything into a large resealable bowl or bag and shake to combine. ENJOY!

Baked Salmon

Here is a VERY simple way to get extra fish. I just made this for my boys for lunch. As usual with fish, it was devoured. They even argued who liked it the best :) You could easily eat this over rice or as a salmon sandwich. It's quick, it's easy, and it's HEALTHY! Enjoy!

Baked Salmon

• parchment paper
• 1 or more salmon filets
• drizzle of EVOO
• squirt of lemon juice
• s&p
• pinch of dried parsley

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Place salmon filet on parchment paper. Drizzle with EVOO, squirt with lemon juice, then season with s&p and parsley.
3. Bake in preheated oven for about 12-15 minutes, or until flakes easily with fork. Serve immediately and ENJOY!