Parmesan Quinoa Cakes

Okay, this recipe is similar to the other recipe for quinoa patties that I posted earlier...... BUT - this one uses ingredients found in almost any kitchen, year round. We don't always have fresh herbs on hand, and while dried is a good substitute, I am not a fan of dried thyme, so would much rather eat it fresh (which I don't currently have). These ones also have less filler (ie. breadcrumbs and extra eggs). Here's the new quinoa cake recipe. These were VERY declicious and thoroughly enjoyed by all members of the family. Enjoy!

Parmesan Quinoa Cakes/Patties

• 2 cups cooked quinoa
• 1 egg, lightly beatened
• 3/4 cup finely grated paremsan cheese
• 3 tbsp AP flour
• 1/2 small onion, diced
• 1 tsp each salt and pepper
• few tbsp olive oil for frying

1. In a large bowl, mix all ingredients together, except for the oil. Once fully combined, allow to sit a few minutes.
2. Pour oil into a large skillet and head on med-high heat. Form quinoa mixture into patties, then place in hot oil in skillet. Fry on each side for a few minutes, or until golden brown. Repeat until all patties are browned. Serve (w/ Garlic Aioli) and ENJOY!

Garlic Aioli

Jamie Oliver has a recipe for garlic aioli that sounds wonderful. However, I have yet to convince myself that it's okay to eat raw egg. I think I'd be okay with it if my boys weren't eating it, too. For now, I will use store-bought mayo (*gasp*) and make my aioli as adapted below. Enjoy!

Garlic Aioli

• 1 clove garlic, peeled
• salt and pepper
• 1/2 cup mayo
• 1 tsp dijon mustard
• lemon juice, to taste

1. Using a mortar and pestle, smash garlic with 1/2 tsp of salt, until it's "pasty". Remove any fleshy parts that won't smash down.
2. In a small bowl, whisk together mayo, mustard and lemon juice. Add smashed garlic then sprinkle with s&p. Taste and season as necessary. ENJOY!

Healthy Frappuccinos

If you are a frappuccino lover, then here's a recipe for you! This recipe (from laaloosh.com) is a low-cal alternative to the high-priced drinks found at your local coffee shop. Save yourself some money AND extra calories, by whipping this up in no time at home. Enjoy!

Healthy Frappuccinos

• 2 tbsp instant coffee granules (regular or decaf)
• 2 tbsp fat free coffee creamer (vanilla or any other flavour)
• 1/2 cup fat free milk
• 8 - 10 ice cubes

1. Blend everything together until smooth. Add a little (natural!) sweetener, in desired. ENJOY!

Healthy Blondies

Another recipe from chocolatecoveredkatie. This one is truly a healthy dessert choice AND it's gluten free! Serve these at your next dinner party and see if anyone notices they aren't the real thing. Enjoy!

Healthy Blondies

• 1 1/2 cups chickpeas (1 250g can, drained and rinsed) *OR white bean of choice*
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• heaping 1/8 tsp salt
• 3/4 cup brown sugar
• 1-2 tsp vanilla extract
• 1/4 cup ground flax
• 1/4 cup peanut butter
• optional: 1/3 cup chocolate chips

1. Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased 8×8 pan.
2. Bake in preheated oven for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. Let cool, slice, serve and ENJOY!

Healthy Chocolate Chip Cookie Pie

YES!!! Finally a TRUE healthy recipe to give me my chocolate chip cookie fix. Again, I found this through pinterest. It is posted on chocolatecoveredkatie.com. Thank you to her for this great recipe. Enjoy!

Healthy Chocolate Chip Cookie Pie

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats
• 1/4 cup unsweetened applesauce
• 3 T canola oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1-1 1/2 cups brown sugar (use what you feel necessary for personal sweetness)
• 1 cup chocolate chips

1. Preheat oven to 350 degrees F. Blend everything (except the chips) very well in a food processor. Mix in chips, and pour into an oiled deep pie dish.
2. Bake in preheated oven for around 35 minutes. Let stand at least 10 minutes before removing from the pan. Serve and ENJOY!

Garlic and Thyme Quinoa Patties

I spotted this recipe on pinterest and thought it sounded great. The next day, a friend sent it to me saying they also spotted it and gave it a try. The verdict - these are FANTASTIC! Plus, they are definitely worthy of my healthy blog :) Recipe adapted from Super Natural Every Day by Heidi Swanson (found on cookrepublic.com). Enjoy!

Garlic and Thyme Quinoa Patties

• 2 and 1/2 cups cooked quinoa
• 5 organic eggs
• 1/2 cup grated Parmesan cheese
• 3 whole meal bread slices, processed into breadcrumbs
• 1/4 cup chives, finely chopped
• 3 garlic cloves, finely chopped
• 1 large Spanish onion, finely chopped
• 1 tablespoons fresh thyme, finely chopped
• 1 teaspoon mild paprika
• sea salt flakes to taste
• olive oil to pan fry

1. Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined. 

2. Scoop some mixture in the palm of your hands to shape a patties approximately 5cm in diameter and 1cm thick. This size will yield approximately 20 patties with the mixture you have. (You can make them smaller and thicker or large and flatter as per your preference.)

3. Heat 1 tablespoon oil in a large frying pan on medium heat. Gently place 4-5 patties in the pan and shallow fry, cooking each side for 2 minutes before gently flipping over with a small spatula to cook the other side. Repeat till all patties are cooked. Use a tablespoon of oil each time you start cooking a new batch of patties.

4. Serve hot or cold with ketchup and salad greens. ENJOY!

Strawberry Ice Pops

Last grocery store item recipe I will post (.....at least for now). Kids love ice pops and this recipe will satisfy any craving. Bonus - it only contains natural sugars and 100% fruit! It comes from Reader's Digest Homemade. Enjoy!

Strawberry Ice Pops

• 2 pints fresh strawberries, washed and hulled
• 1/2 cup apple juice concentrate
• 8 frozen pop molds OR 3-ounce cups
• 8 frozen pop sticks or plastic spoons

1. In a large bowl, mash strawberries, leaving some chunks intact. Add the apple juice concentrate and stir until well blended.
2. Spoon or pour mixture into pop molds or paper cups, and place in freezer until pops are almost firm - about 2 hours.
3. Insert a pop stick or plastic spoon into the centre of each pop. Return to the freezer until the pops are fully firm - about 4-6 hours. Remove from molds, serve and ENJOY!

Vanilla Pudding

We aren't big pudding eaters in this house, but when we do, I always make it from scratch. Here's an easy recipe for a basic vanilla pudding. Recipe comes from Reader's Digest Homemade book. Enjoy!

Vanilla Pudding

• 3/4 cup sugar
• 1 1/2 tbsp cornstarch
• pinch salt
• 2 cups milk
• 1 egg
• 2 tbsp butter
• 1 tsp vanilla extract

1. In a med saucepan on med-high heat, combine the sugar, cornstarch, and salt. Add the milk and stir unitl mixture is smooth. Cook mixture until it thickens and boils, stirring constantly. Reduce heat and simmer for 2 minutes, stirring constantly. Remove saucepan from heat.
2. In a med, beat egg until foamy, using an electric mixer. Gradually stir in about 1/2 cup of the hot milk mixture. Stirring constantly, pour the egg mixture back into the remaining milk mixture. Cook over low heat for 2 minutes, stirring constantly.
3. Remove saucepan from heat and stir in butter and vanilla. Immediately pour the pudding into serving dishes. Let cool to room temperature, then chill and/or serve. ENJOY!

Taco Seasoning

Another grocery item you can easily whip up yourself, with everyday spices. This is a great subsitute to the packets found at the grocery store. Recipe slighlty adapted from one from allrecipes.com. Enjoy!

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (OR 1/4 tsp crushed red pepper flakes)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. In a small bowl, mix together all ingredients. Store in an airtight container. ENJOY!

Skillet Puff Pancake

Okay, the ingredients that make up this recipe don't scream healthy. BUT - whipping this up for breakfast instead of a few pancakes from a box is MUCH better and oh so decadent! Serve with some fruit and it will be easier to justify :) I hope to be treating us to these this week-end. Enjoy!

Skillet Puff Pancake

• 2 large eggs (@ room temperature)
• 1/2 cup all-purpose flour
• 1/2 cup whole milk (@ room temperature)
• dash of salt
• 4 tablespoons unsalted butter

1. Heat the oven to 450 degrees 15-30 minutes before making and put a 10-12" cast iron skillet in to heat.
2. In a bowl, beat the eggs, flour, milk, and salt. It's important to mix all the ingredients together at once; otherwise, your pancake won't puff. The more air you beat into the batter, the higher it will rise in the oven.
3. When the skillet is hot, toss the butter into it and  let it melt. Pour the batter into the skillet and return it to the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden. Cut in half and serve immediately with warm maple syrup or fruit. ENJOY!

Maple Whipped Cream

I love, love, love freshly whipped cream. No cans or frozen tubs of it in our house. I usually sweeten it with a sprinkle of sugar, but the idea of using maple syrup instead sounds amazing. This is a perfect match to my previous recipe of Old Fashioned Gingerbread. 2 natural ingredients is all you need. Enjoy!

Maple Whipped Cream

• 1 cup heavy cream
• 1/4 cup maple syrup

1. Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Serve immediately. ENJOY!

Old Fashioned Gingerbread

This recipe comes from "The Best of Fine Cooking - Sweetcakes" (Holiday Baking Issue). I think it sounds wonderful and it's on my list to make soon. I am posting before I actually make it, because I need to return the magazine to the library, so am documenting the recipe now. I will update after trying. Enjoy!

Old Fashioned Gingerbread

• 1 3/4 cups plus 2 TBSP all-purpose flour
• 2 1/4 tsp baking soda
• 2 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Pinch salt
• 5 TBSP butter, softened at room temperature
• 1/3 cup sugar
• 1 large egg
• 3/4 cup dark molasses
• 3/4 cup cold water

1. Heat oven to 350 degrees. Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves and salt onto a sheet of waxed paper. Set aside.
2. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
3. Pour the batter into the prepared pan and back until a skewer inserted in the center comes out clean, 35-40 minutes. Let cool in the pan about 1 hour before serving. ENJOY!

*They recommend you serve this with Maple Whipped Cream - I will post that recipe, too!*

Chicken Stock

I posted a beed stock recipe, so now of course need to post one for chicken stock! Enjoy!

Chicken Stock

• 4 lbs raw chicken carcasses or 3 lbs chicken wing tips, necks and backs
• 4 stalks celery, roughly chopped
• 2 large carrots, roughly chopped
• 1 medium onion, cut into 8 pcs
• 1 leek, sliced
• 3 garlic cloves
• 2 bay leaves
• 5 sprigs fresh parsley
• 5 sprigs fresh thyme (or 2 tsp dried)
• 2 sprigs fresh rosemary (optional)
• 6 black peppercorns
• pinch of salt (optional)
• 10 - 12 cups water

1. In a large stockpot, combine all ingreidents and add enough water to fully cover. Slowly bring mixture to a boil, skimming as needed.
2. Reduce heat and let simmer about 3 hours. Strain stock through a colander lined with cheesecloth and allow to cool.
3. Divide into airtight containers and place in fridge (for 4-5 days) or freezer for 4-6 months. ENJOY!

Beef Stock

Stock is a staple in any kitchen. It can be used to flavour rice, veggies, gravy, and is a must when making soup. You can make your own stock in large batches, then store in the fridge for up to 1 week or freezer for up to 6 months. Enjoy!

Beef Stock

• 4 lbs meaty beef bones
• 3 carrots, thickly sliced
• 3 celery stocks, thickly sliced
• 2 medium onions, cut into 8 pcs
• 1/2 cup warm water
• 5 sprigs fresh parsley
• 2 bay leaves
• 1 sprig fresh thyme or 1 tsp dried
• 10 black peppercorns
• pinch of salt (optional)
• 3 garlic cloves (optional)
• 4 - 5 quarts water

1. Preheat oven to 425 degrees. Roast beef bones, carrots, celery and onions in uncovered pan for 40 minutes. Drain fat.
2. Transfer bones and vegetables to a large stockpot or dutch oven. Add warm water to roast pan and stir to scrape up bits stuck to bottom of pan. Pour pan juice over bones and veggies. Add seasonings to pan, then pour in enough water to just cover bones. Slowly bring to a boil. Skim off any fat or scum that rises to the surface.
3. Reduce heat and simmer for 3-4 hours. Add extra hot water as needed, to ensure everything stays covered.
4. Remove bones and any other large chunks of veggies you can with a slotted spoon. Pour stock through colander lined with cheesecloth. Let stock cool, then pour into air-tight containers and place in fridge or freezer. ENJOY!

Homemade Peanut Butter

Here is a SUPER easy recipe for homemade peanut butter. If you can find organic peanuts, that will make this even better. Enjoy!

Homemade Peanut Butter

• 4 cups shelled, dry-roasted peanuts
• 1-2 tbsp peanut OR safflower oil
• 1 tbsp honey (optional)
• pinch of salt (omit if using salted peanuts)

1. Place everything in a food processor. Process until desired consistency is reached, scraping bowl halfway through (2-3 minutes total time). Store in airtight container in fridge for 1-2 months. ENJOY!

Homemade Ketchup

Another staple that's pretty easy to make, and certainly easy to modify to your own tastes! Enjoy!

Homemade Ketchup

• 3 quarts rip tomatoes, peeled, cored and chopped OR 1 28oz can chopped tomates AND 1 small can tomato paste
• 1 large onion, diced
• 1 large red bell pepper, cored, seeded and diced (OPTIONAL)
• 1 cup cider or red wine vinegar
• 3/4 cup brown sugar
• 1/2 tbsp paprika
• 1 tsp salt
• 1 tsp celery seed
• 1 tsp dry mustard
• 1 tsp nutmeg
• 1/2 tsp ground allspice
• 1 black pepper (optional)

1. In a medium sauce pan, cook tomatoes, onions and peppers until soft. Place tomatoes, onion and peppers in a food processor and process until smooth (or use an immersion blender). Transfer back to saucepan over medium heat.
2. Add remaining ingredients. Let simmer for 45 minutes, or until mixture has reduced and thickened. Make sure you stir and taste often! Season according to personal preferences.
3. After 45 minutes, either transfer to hot, sterilized canning jars (leaving a 1/8" headspace) and place in waterbath for 10 minutes OR place in glass jars and store in the fridge. ENJOY!

*If canning, let ketchup rest one week before opening and eating*

Homemade Mustard

Alright, here we go! Back to the basics, as promised.....here's a collection of recipes for homemade items, that are much healthier alternatives to the pre-packaged kind found at the grocery store. Making your own pantry staples is quite easy! I've already shared a few recipes and I hope those ones, along with these new ones, inspire you to try and make at least a few household basic items. My sister gave me a book for Christmas (Reader's Digest - Homemade), and many of these recipes are adapted from there. That was my inspiration to make even more items from scratch and thus, avoid all the additives found in pre-packaged items. Use these recipes as a guildline, and of course adjust to your own personal tastes! Enjoy!

Homemade Mustard

• 5 tbsp mustard seed
• 3 tbsp dry mustard
• 1/2 cup cider, white wine or sherry vinegar
• 1/2 cup dark beer OR water OR white wine
• 1 tsp salt
• 1/4 cup packed brown sugar OR honey
• 1/2 tsp ground ginger
• OPTIONAL - 2 garlic cloves minced OR 2 tbsp grated horseradish

1. In a small bowl, combine the mustard seed, dry mustard and vinegar. Let sit for an hour, covered.
2. IF you want to can the mustard, in a small saucepan, mix together beer, salt, sugar, ginger and any optional items. Once heated through, add mustard mixture and bring to boil. Reduce hear and let simmer for 5 minutes, sitrring occasionally. Transfer to HOT, sterilized canning jars and seal tightly. Store in cool, dark place. Refridgerate after opening.
2A - If you do not want to can, you can immediately mix all other ingredients into the mustard mixture. Once everything is thoroughly mixed, pour into glass jars and store in fridge. Let sit at least a day before using. Mustard will last several months in the fridge. ENJOY!

Mexican Tortilla Shells

You may recall that I posted a tortilla shell recipe a while ago that uses a few simple ingredients, including butter. I do enjoy this recipe and will certainly make those ones again, however, I found a new recipe that gets M's vote as his favourite. I came across this on bluebonnetsandbrownies.com (linked there from pinterest!). The recipe has one ingredient that I was VERY hestitant on purchasing - LARD. I've never bought this from the grocery store, but after reading a few points the author made about the alternatives, and the rave reviews on how these taste, I decided to give these a chance. "Cooking with lard is actually much better for you than say, margarine. It has absolutely no trans fats, and stacks up gram for gram equally on total fat to vegetable oil. And Crisco? It’s got genetically modified soy bean oil in it. No thank you!". So if you can bring yourself to actually buy a pound of lard, whip these bad boys up. You will NOT be disappointed. They are far superior than any pre-packaged wrap/shell you can purchase. Here's my version of the recipe. Enjoy!

Mexican Tortilla Shells

• 3 1/2 cup AP flour
• 1 tsp salt
• 1/4 cup lard, cut into 4 pcs
• 3/4 - 1 1/4 cups cold water

1. Place flour and salt in bowl of food processor and pulse a few times to combine. Add lard, and process until mixture is crumbly. Stream water into bowl, while processing, and combine until dough just comes together (similar process to making pie crust). Dough should be pliable, but not sticky. If you pour too much water, add a little more flour.
2. Pour contents of bowl onto counter and form dough into a ball. Divide ball into 12 pcs, and form each pc into a smaller ball. Cover all 12 balls with a damp tea towel and let rest for about 30 minutes.
3. Heat 8-10" cast iron pan on stove over high heat. On a generously floured surface, roll each ball out to fit bottom of cast iron pan. Place in hot pan and cook on each side until lightly browned (about 60-90 seconds). Immediately remove each one and place stacked in a clean, dry tea towel. Once all shells are cooked, serve with fillings and ENJOY!

Baked Cinnamon Donut Bites

Move over allrecipes! ha! Pinterest is a great site to find new recipes. I found this latest one there last night and knew I had to make these this morning. The source for the recipe is ohmysugarhigh.com. I loved the idea of these mini donuts - they aren't fried and overall, they are a MUCH healthier alternative to my kids super addiction (Tim Bits!). While I admit you shouldn't eat these everyday, they get my healthy approval for snacking on them in moderation! :) Enjoy!

Baked Cinnamon Donut Bites

• 1 1/3 cup AP flour
• 1 cup rice crisp cereal, coarsely crushed
• 2 tbsp plus 1/2 cup white sugar, divided
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter-flavour shortening (I used plain ol butter)
• 1/2 cup milk
• 1 tsp ground cinnamon
• 1/4 cup butter, melted

1. Preheat oven to 425 degrees. Lightly grease 9" round pan (or 30 mini muffin cups).
2. Mix together flour, cereal, 2 tbsp sugar, baking powder and salt. Using a knife, cut in the shortening (or butter) until mixture resembles coarse crumbs. Pour in milk and mix until just combined.
3. Roll dough in apporximately 2 1/2 dozen 1" balls. Mix remaining sugar and cinnamon in a small bowl.
4. Drop balls, one at a time, in melted butter, then roll in cinnamon sugar mixture. Place them in greased pan.
5. Bake in preheated oven for 12-14 minutes (or until a toothpick inserted comes out clean). Let cool slightly then dig in! ENJOY!

Baked Chipotle Sweet Potato Fries

This recipe comes from skinnytaste.com. I found it on Pinterest (which just so happens to be my new obsession!). We will be enjoying these with ribs tonight. I plan to use a mild cajun spice, in lieu of the ground chipotle (don't want these to be too spicy or the boys may not eat them!). You could also use season salt instead. Finally - a guilt-free, healthy fry recipe! Enjoy!

Baked Chipotle Sweet Potato Fries

• 2 sweet potatoes, peeled and cut into 1/4" fries
• 1 tbsp EVOO
• sprinkle each - sea salt, garlic powder and ground chipotle OR cajun seasoning OR season salt

1. Preheat oven to 425 degrees.
2. In a large bowl, toss sweet potoatoes with seasonings of choice. Spread potatoes on a baking sheet, spaced out in an even layer.
3. Bake 15 minutes, toss and turn, then bake another 10-15 minutes, or until golden and crispy. ENJOY!

NON-Creamy Coleslaw

We're having ribs for dinner tonight (along with Sweet Potato Fries - which I will post the recipe for later). I have a hankering for coleslaw, so just whipped this up to go with dinner. Apparently, the longer it sits in the fridge, the better it tastes. I wanted to go with a non-creamy kind and this is the recipe I chose (I modified one from allrecipes.com). I am not a fan of onion in coleslaw (rather, it's not a fan of me!), so I omitted that. I am sure it really changes the flavour, but as of now, it tastes great and I can't wait to taste it in a few hours. I think I would add some celery seed if I had it on hand. Otherwise, enjoy!

Non-Creamy Coleslaw

• 1/2 medium head cabbage, shredded
• 1/2 red onion, diced (optional)
• 1/2 cup grated carrots
• 1/2 cup white sugar
• 3/8 cup vegetable oil
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1 tsp dry mustard
• 1/2 tsp salt
• OPTIONAL - celery seed and/or black pepper

1. In a large tupperware container, add all ingredients. Put lid on container and shake well, to evenly combine. Taste and season as necessary. Let chill for a few hours or days before serving. ENJOY!

Egg Yolk Cookies

Both of tonight's recipes call for egg-whites, which left me with some un-used egg yolks. I was looking for recipe options to use them up and came across this cookie recipe from food.com. It gets great reviews, sounds and looks yummy, (but isn't very healthy). I think I will give it a go tomorrow (the yolks are in an air-tight container in the fridge). I can tell you right now that I will omit the orange and lemon extract (because I don't have any), and possibly even the vanilla - substituting everything for almond extract. I'm also slightly leery about the amount of butter called for, but will give it a chance! I'll update after I try it! Enjoy!

Egg Yolk Cookies

• 1 cup butter
• 1 1/2 cups sugar
• 6 egg yolks (or 3 whole eggs)
• 2 1/2 cups AP flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1/2 tsp orange extrac

1. Preheat oven to 350 degrees.

2. Cream butter and sugar until fluffy. Separately, beat egg yolks and add extracts. Add beaten egg yolk mixture to creamed butter and sugar. Blend well.

3. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar). Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.

4. Form into balls about the size of a walnut. Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.

5. Bake in preheated oven for 7-9 minutes, depending on desired softness/crispness. Let cool and ENJOY!

French Bread

I also made this for dinner tonight. I'm back on a bread-baking-kick. Expect a few recipes :) This was a great, traditional French Bread. Recipe adapted from allrecipes.com. Enjoy!

French Bread

• 4 1/2 - 5 1/2 cups all-purpose flour
• 5 tsp active dry yeast
• 1 1/2 tsp salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tbsp cornmeal
• 1 egg white
• 1 tablespoon water

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. Preheat ove to 375 degrees F.

5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. ENJOY!

*For Bread Tips - see my blog post w/ step-by-step instructions!*

Roasted Cabbage w/ Lemon

I made this tonight to eat alongside steak. Big D and I enjoyed it, Little D and M did not. I think you need to be a fan of cabbage to like these. They are healthy and worth trying, IMO! Enjoy!
(From kalynskitchen.com)

Roasted Cabbage w/ Lemon

• 1 medium-sized head of green cabbage
• 2 tbsp olive oil
• 2-3 tbsp fresh squeezed lemon juice
• generous amount of sea salt and fresh ground black pepper

1. Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

2. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
3. Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
4. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired. ENJOY!

Gluten-Free Chocolate Cookies

I sound like a broken record - BUT, the grocery item recipes are coming......soon!

For now, here's a recipe that we just baked. Are they healthy? Um - I'll leave that up to you. Are they delicious - YES! And for M - these are gluten free! Enjoy!

Gluten-Free Chocolate Cookies

• 3 cups powdered sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp sea salt
• 3 large egg whites, at room temperature
• 1 tbsp pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips (gluten free ones, of course)

1. Preheat oven to 350 degrees. Lightly grease cookie sheet.

 2. In a large bowl, whisk together sugar, cocoa and salt. Stir in egg whites and vanilla, then finally chocolate chips. Your batter will be thick and fudgy!

3. Spoon batter in small mounds onto cookie sheet. Bake in preheated oven for 12-14 minutes. Let cool and ENJOY!

(Adapted from creativekitchenadventures.com)

Grilled Brie, Apple and Chicken Sammies

I know I STILL owe more grocery item recipes, but I haven't had a ton of time to sit and write them out lately. And when I do have time, I keep wanting to write a new recipe I just made. I promise they will come, but for now - take what you get. At least I am back to blogging. HA!

Here's what I made for lunch today. Wow, wow, wow. They were SO good. You need to try these. Fast, easy, and delicious. Enjoy!

Grilled Brie, Apple and Chicken Sammies

• 4 large slices fresh baked bread (sourdough or any round-loaf hearty bread)
• 1-2 tbsp mayo
• 3 oz brie, sliced/chunked
• 1 chicken breast, cooked and thinly sliced
• 1 apple, cored and thinly sliced

1. Spread mayo on both sides of the 4 slices of bread. Place 2 slices in non-stick pan over med-high heat. Evenly layer brie, chicken, apple and more brie on each slice, then top with another slice of bread.
2. Cook until golden brown on each side (about 4-5 minutes). Serve immediately and ENJOY!

Buffalo Blue Cheese Meatloaf Muffins

This was dinner a few nights ago. We all love blue cheese and I had a big chunk on hand, so decided to alter my meatloaf recipe to incorporate it. This is what I came up with. It was great! Add more hot sauce if you like things extra spicy! Enjoy!

Jenno's Buffalo Blue Cheese Meatloaf Muffins

• 1.5 lbs ground beef
• 1 egg
• 1/8 cup bread crumbs
• 2 tbsp BBQ Sauce
• 1 tbsp Montreal Steak Spice
• 1/4 cup blue cheese (or goronzola), crumbled
• few splashes hot sauce

1. Preheat oven to 400 degrees. Grease 12-cup muffin tin.
2. In a large bowl, combine all above ingredients until just together (using your hands!). Divide meat mixture between the 12 cups. If you like a little more heat, put a dash or two of hot sauce and a sprinkle of steak spice on each "muffin".
3. Bake in preheated oven for 20-25 minutes, or until meat is fully cooked. Remove and serve immediately. ENJOY!

Peanut Butter Stir Fry

I know I said I would be blogging a series of recipes for grocery item alternatives (and I still will), but I had to throw in a few recent recipes I made. This was last night's dinner (with the cobbler for dessert). We all REALLY liked this one. I sprinkled the adult plates with red pepper flakes, rather than adding it to the sauce while cooking. My boys like a little heat, but nothing too spicy. This meal will be made again, for sure! Enjoy!

Peanut Butter Stir Fry

• splash EVOO
• 2 boneless, skinless chicken breasts
• 2 bell peppers, diced
• 1 bunch broccoli, cut into florets
• 3/4 cup peanut butter (smooth OR crunchy)
• 3/4 - 1 cup water
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 tsp (ish) fresh cracked pepper
• 1/2 - 1 tsp crushed red pepper flakes (optional)
• Cooked rice for serving
• Chopped peanuts as garnish (optional)

1. Dice chicken breasts and cook in oil in large fry-pan over med-high heat OR boil chicken until fully cooked, then shred and add to pan with oil AFTER peppers are softened (I prefer chicken shredded with this).
2. If boiling chicken, heat oil over med-high heat in large fry pan. Add peppers and broccoli, and cook until soft (about 4-5 minutes). If NOT boiling chicken, cook chicken in fry pan until almost done, then add veggies and continue to fry until everything is soft and chicken is no longer pink.
3. In a pourable dish, whisk together peanut butter, 3/4 cup water, soy sauce, and sugar. Don't worry if you can't get sauce smooth - the peanut butter will melt and come together with the sauce once over the heat. Pour sauce into pan with chicken and veggies and stir until smooth. Sprinkle pepper and red pepper flakes, and continue to stir until sauce is thickened (about 3-4 minutes). Add more water if sauce is too thick.
4. Serve immediately over rice. Top with peanuts and ENJOY!

Upside Down Strawberry Cobbler

Here's a recipe for an upside down cobbler (well, at least in my opinion. To me - the fruit is usually on the bottom, like a crisp). My littlest D really wanted to make our Golden Retriever, Brook, a strawberry cake for her 9th birthday. We made this instead. Everyone love it - even the dogs :) Enjoy! (p.s. it is adapted from misshomemade.com)

Upside Down Strawberry Cobbler

• 1 pint of fresh strawberries, sliced
• 1/3 cup butter, melted
• 1 cup flour
• 3/4 cup white sugar
• 2 tsp baking powder
• 1/3 tsp salt
• 2 dashes of cinnamon
• 1 tsp vanilla extract
• 3/4 cup milk

1. PREHEAT oven to 375 degrees. Get out an 8x8 square baking dish.
2. Melt the butter in your 8x8 baking dish (just place in oven while preparing other ingredients). While this is melting, combine the flour, sugar, baking powder, salt and cinnamon. Add the vanilla to the milk, stir and then pour over flour mixture and mix until well combined.

4. Place this batter over the melted butter in the baking dish, and spread out to the edges. Top with the sliced strawberries. Bake for 30-40 minutes, or until golden brown and fully cooked. Serve warm with whipped cream. ENJOY!

Homemade Nutella

I haven't tried this yet, but really want to. Dylan is on a nutella kick, and I like the idea of making our own. This recipe is adapted from the Encyclopédie du Chocolat. Enjoy!

Homemade Nutella

• 1 1/2 cup whole hazelnuts
• 1 1/2 cups whole milk
• 3/4 cup powdered milk
• 1 Tbsp. mild-flavored honey
• pinch salt
• 1 heaping cup chopped bittersweet or semisweet chocolate, or chips
• 1 scant cup chopped milk chocolate, or chips

1. On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
2. Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.
3. Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups. ENJOY!

Ranch Dressing/Dip

First grocery list staple (at least in our house) is Ranch Dressing. This recipe comes from allrecipes.com. The longer you let it sit, the more the flavours will blend. My boys wouldn't eat pizza without ranch, so this is a must in our house! Enjoy!

Homemade Ranch Dressing/Dip

• 1 cup mayonnaise
• 1/2 cup sour cream (or buttermilk)
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Whisk together everything in a medium sized bowl. Cover and place in fridge for at least 30 minutes before serving. ENJOY!

New Year, New You!

Okay, it's a new year, so that means time for everyone to make some personal goals, lifestyle changes, etc. I'm here to help (I hope). Why not make one of your resultions to eat healthier and cut out as many additives and preservatives as you can?! My next series of recipes will be for everyday items on your grocery list. If you could make these from scratch, and thus avoid consuming unnecessary checmicals - would you? Why not!?! If you have any requests, please let me know. Otherwise - happy healthy eating! Enjoy :)

Eggless Cookies

This morning the boys and I really wanted to bake cookies, but we didn't have any eggs in the fridge. I found this recipe online and gave it a try. Was I ever glad I did. These were super simple and super yummy! Enjoyed in small quantities, they get my "healthy" approval, too ;) HA! Enjoy!

Eggless Cookies

• 3/4 cups AP flour
• 2 tbsp cornstarcch
• 1/2 cup butter
• 1/2 cup icing sugar
• 2 tbsp milk
• 1 tsp vanilla

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. If you want to pipe these cookies into little rosettes (suepr cute and works well), prepare piping bag with a large star tip.
2. Sift/whisk together flour and cornstarch. In separate bowl, mix together butter and icing sugar until creamy and fluffy. Add flour mixture, milk and vanilla, and beat until fully smooth.
3. Pipe cookie dough onto parchment, or form into little balls and gently press down. **At this step, by request from my boys, I added one little chocolate chip to the centre of each cookie**
4. Bake in preheated oven for 7-8 minutes, or until they are just starting to brown. Remove from oven, let cool slightly and ENJOY!

Baked Trout w/ Goat Cheese

I made this for dinner last night (while trying to use up our NYE leftovers) and really enjoyed it. It's a slight cheat recipe, but VERY good. And because it's a cheat, it's super quick and easy. Plus, it IS healthy! Enjoy!

Baked Trout w/ Goat Cheese

• 2-4 small trout filets
• 1/4 herb goat cheese log (it's a log of goat cheese rolled in herbs - all the seasoning is done for you!)

1. Preheat oven to 400 degrees. Place trout filets in shallow baking dish, skin side down.
2. Top filets with crumbled herbed-goat cheese. Bake in preheated oven for 18-20 minutes, or until trout flakes easily with a fork (and goat cheese is starting to brown!). Serve immediately and ENJOY!