Let Them Eat Cake

French Toast Muffins

Tue, 01 Jan 2013 12:57:25 -0500

Okay, it is January 1 and I am resolving to blog again! I will try and share healthier recipes after this one, which is too delicious not to share. These muffins were enjoyed on a cold winter morning, fresh out of the oven.

I must admit, these are a bit labour intensive, but definately worth it. They have a nice muffin texture, as opposed to cake-like.

This recipe comes from a cinnamon contest and I will provide you with the link to the award winning recipe. (Basically, I’m too lazy to type it all out. One resolution at a time).

http://www.betterrecipes.com/blogs/daily-dish/2012/01/12/french-toast-muffins/

Please enjoy these as a special treat!

Fig and Goat Cheese Appetizer

Sun, 09 Sep 2012 16:27:16 -0400

I’m back! It has been a busy summer. I will try and catch up on some of the new recipes I tried and enjoyed. This first one is super easy and delicious even if you think you don’t like fresh figs. You will need:

fresh black or green figs
goat cheese
chopped pistachios
1T balsamic vinegar
1T honey

Slice figs in half lengthwise. Sprinkle on top crumbled goat cheese, then the pistachios. Drizzle on top of that, the mixture of vinegar and honey. That’s it!! Pop them in 1 bite!

Watermelon, Feta and Mint Salad

Fri, 06 Jul 2012 20:18:28 -0400

I am addicted to this salad. It is so perfect for the HOT weather. It also doubles as dessert!

It truly could not be easier. You need:

watermelon, cubed
feta, crumbled
mint, coarsley chopped
black sesame seeds (optional)

Mix together and voila!!

Caprese Bites X 2

Thu, 21 Jun 2012 11:28:13 -0400

Here are a couple of options for quick and easy, and of course, delicious caprese appetizers. They don’t need a lot of explanation. Ingredients are:

cherry/grape tomatoes
boccocini
fresh basil
olive oil
balsamic vinegar or glaze
sea salt

Option 1

Skewer cherry tomatoes, fresh basil and boccocini balls. Drizzle with olive oil and balsamic glaze. Sprinkle with sea salt.

Option 2

Slice grape tomatoes in half. Slice a bit off the bottom, so that the tomato can stand upright. Cube small pieces of fresh mozzarella (boccocini). On toothpicks, skewer top of the tomato, mozzarella, basil and the bottom of the tomato. On your plate, drizzle olive oil and balsamic vinegar. Arrange the caprese bites on top and sprinkle with salt.

These are soooo yummy!!!

Summer Rolls

Thu, 31 May 2012 20:36:50 -0400

I was motivated today to attempt these fairly labour intensive, delightful Summer Rolls for a number of reasons. My 3 sons have adopted vegetarian eating habits of varying degrees; I had time; and I had a sous chef (yeah Robbie!).

These rolls are full of wonderful flavours and easily adaptable to your personal likes and dislikes. Also, they are so fresh and healthy and wonderful for warm summer nights.

You will need:

rice papers
carrots, julienned
cucumber, julienned
radishes, julienned
red cabbage, sliced
alfalfa sprouts
pea shoots
green onions, sliced on a bias
mango, julienned
mint leaves
cilantro leaves

Veggies prepared will look like this:

Here comes the assembly.

Working one roll at a time, soften the rice paper in a shallow pan of warm water and place flat on a cutting board.

Pile your fillings up in the middle of the rice paper, leaving a wide edge.

Fold the sides up over the fillings and then fold the bottom up over the centre. Roll up completely to encase the fillings.

Repeat.

While the sous chef was assembling rolls, I whisked together these ingredients for a Peanut Dipping Sauce:

1/4 cup each peanut butter and coconut milk ( I used light varieties of each)
3 tablespoons each hoisin sauce and water
1 tablespoon each sesame oil and seasoned rice wine vinegar
1 tsp Thai curry paste

While these take some time, both in vegetable prep and assembly, they can be made early in the day if you were having company. I think they are very impressive, not to mention delicious. You could also add cooked shrimp or chicken or tofu for a more protein laden dish.

Have fun with these! It is also a good activity for a group, where each guest can personalize their own. We actually made these in Vietnam in a cooking class. If Jay can make these, anyone can!!

Sizzling Tilapia with Sweet Mango Salsa

Sat, 05 May 2012 19:44:44 -0400

This is a delicious recipe adapted from the cookbook “Bite Me”. The fish itself does not have a lot of pizzaz, but with this combination of seasonings it is really flavourful.

Start with the salsa, which has to be sitting at room temperature for 30 mins before serving. You will need:

2 mangoes, peeled and diced
1 cup diced red pepper
2 Tbsp fresh lime juice
2 Tbsp olive oil
1 tsp jalapeno pepper, seeds removed, finely minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Mix the ingredients together gently with a rubber spatula.

Mix together in a small bowl:

2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt

I like to cook the fish on the BBQ. So, what I do is place 4 filets on a BBQ Buddy, which has been sprayed with Pam. A BBQ Buddy is an aluminum tray with ridges and holes that you can find in every grocery store during the BBQ season. Brush a little olive oil on each piece and then, rub the seasoning mixture on top.

Place the tray on the preheated (400 degree) grill and close the lid. In 10 minutes or less, your fish is ready. It should get nicely blackened on top. Transfer to a plate and spoon your salsa on top and enjoy!!

Tri-Colour Gefilte Fish

Tue, 10 Apr 2012 16:26:00 -0400

We are celebrating the Passover holiday now. My husband read that there are 2 schools of thought used when planning a seder. The first school attempts to recreate the seder that your mother hosted with all the traditional dishes (read pudding, greasy, way too many eggs). The second school of thought wants to create dishes that are more modern, healthy and innovative. Irregardless of of which school of thought you think you follow, every seder includes chicken soup with matzah balls!

Personally, I find myself a combo of both schools. I wanted to serve gefilte fish (traditional), but in a more elegant way. I found a great, EASY recipe in the cookbook Kosher by Design.

You will need:

2 frozen loaves plain gefilte fish, defrosted in the wrapper
1 frozen salmon gefilte fish loaf, also defrosted
2 Tablespoons chopped fresh dill
1 lemon
1-2 cucumbers
horseradish

Preheat oven to 350 degrees.

Spray a 9 inch springform with Pam.

Add the chopped dill and juice of the lemon to 1 of the plain gefilte fish loaves and set aside.

Spread the first plain gefilte fish loaf on the bottom of the springform pan. I used a wet spoon to smooth it evenly to the edges. Then, on top of that layer, do the same with the salmon loaf and then use the last loaf with the lemon/dill mixture.

Cover with foil and bake for 1 hour. Remove the foil and continue baking until it is set in the middle. Mine took around another half hour. Your house will smell! Make sure you prepare this a day or 2 before serving.

Cool and refrigerate overnight. Thinly slice, either by hand or with a mandoline, cucumber and lay concentrically on top. Slice into wedges to serve. You can chop some yellow pepper to use as decoration.

Cut some wedges of cucumber and hollow out the top with a spoon to fill with horseradish.

This was a huge hit at our seder. Both for it’s taste and presentation. Give it a try!!

Blueberry Mango Quinoa Salad with Lemon Basil Dressing

Mon, 19 Mar 2012 15:07:46 -0400

This salad is so fresh and light tasting. We loved it!! There are also so many variations that you can choose based on your own personal preferences. For the basic recipe that serves 2 people, you will need:

1/2 C quinoa
1 C water

Place the quinoa and water in a saucepan and bring to a boil. Reduce the heat and simmer covered for about 15 minutes or until the quinoa is cooked. Remove the lid and fluff with a fork and let the quinoa cool. Add to that:

1/2 C each diced mango, blueberries and diced cucumber
1/2 tablespoon dried cranberries

Prepare the salad dressing by whisking together:

1 1/2 Tablespoons EVOO
2 Tablespoons fresh lemon juice
1/4 tsp. lemon zest
S and P

Just prior to serving, add 10 finely chopped basil leaves to the dressing. Pour over the quinoa/fruit/veg mixture and mix gently.

This is so yummy and the leftovers (if there are any) are great. When I make this again, I will try substituting mint for basil. Also, I will be more generous with the dried cranberries. I could also see adding a bit of chopped onion or some goat cheese. The possibilities are endless. Enjoy!!

Spicy Thai Chicken Nuggets

Thu, 01 Mar 2012 15:19:15 -0500

Who doesn’t love a chicken nugget? These are a healthier, non-fried version with an adult flavour to them.

You will need:

2-3 chicken breasts cut into nugget size pieces (5-6 pieces per breast)
2/3 cup mild sweet Asian chili sauce
1 Tablespoon garlic chili paste

Marinate the chicken in the chili sauce and chili paste for 4 hours or overnight.

In a wide bowl or on a plate, mix together:

1 cup panko breadcrumbs
1/2 c lightly salted peanuts that have been ground up (either in a food processor or smashed with a hammer)
1 tsp. dried basil

Next, preheat oven to 500 degrees and prepare a baking sheet with non-stick spray +/- aluminum.

Dip the chicken in the panko mixture and arrange on the baking sheet, no 2 pieces touching each other. Bake for 10 minutes. They come out nice and crispy!

There are many variations for this. If you like it spicier, add more chili paste or chili flakes to the panko mixture. You can also prepare it as a whole chicken breast and forget the nugget theme. Either way, these are delicious!! Enjoy!

Skinny, Yet Creamy, Carrot Ginger Soup

Tue, 28 Feb 2012 20:23:39 -0500

I finally made something tonight that was deemed blog worthy! This delicious soup was adapted from the blog skinnytaste.com. It is so easy and requires few ingredients. You will need:

bit of olive oil
1 large white onion, chopped
3 cups vegetable broth (can be low sodium or organic)
1 lb baby carrots
1 T grated fresh ginger
1/4 C low fat sour cream
salt and pepper to taste
fresh chives, for garnish

In a large pot, heat the oil over medium heat. Add onions and cook, stirring often until onions are soft, about 5-6 minutes. Add the broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.

Add sour cream. Using an immersion blender, carefully blend until smooth. Bring soup back to a boil. Add salt and pepper as needed.

Ladle into bowls. Add more sour cream if you like and sprinkle with chives.

I doubled this when I made it. I like to freeze soup in dinner size portions. To make this super easy, I just used bagged carrots. Hope you enjoy!!

Hershey's Kiss Pretzels

Thu, 12 Jan 2012 18:31:33 -0500

I know that we all ate too much over the holidays, but these cute, little treats are so easy, fast and addictive. They are a good combination of sweet and salty.

You will need:

square waffle pretzels (PC has an excellent product)
Hershey Kisses - different flavours if you like, makes them interesting

Preheat the oven to 300 degrees.

Cover a baking sheet with parchment paper.

Arrange pretzels to cover the baking sheet and top each one with a Kiss. You can see, I used plain chocolate, Hugs and Oreo Kisses.

Before you put them in the oven, have ready the right amount of unbroken pretzels to top these with. The baking is very fast. Also, the chocolate continues to melt after they come out of the oven. I had a second, empty pan in the fridge, ready to transfer the pretzels to when they came out of the oven to help slow down the melting process.

OK, time for the fun. Pop your pan in the oven for 2 minutes. That’s it! Out they come. I lifted the whole parchment onto the cold pan. You really need 2 people for that process to be successful.

Immediately, top with another pretzel to make a sandwich! That’s it. Warning…. you can’t eat just one! (or two)! Apparently, you could use Rolo’s instead of Kisses. That would be awesome. I will try that next time the kids are in town.

Marinated Edamame, Cucumber and Red Pepper Salad

Thu, 01 Dec 2011 17:34:15 -0500

I have not blogged in a while! Mostly because I have not cooked anything of interest lately. This is the peril of being an empty nester. So I looked back on the latest posts and decided something green was necessary. This easy and nutricious and delicious salad came to mind. Feel free to cut back on the sugar if you like.

You will need:

1/2 cup rice wine vinegar
4 tsp. tamari (can substitute soya sauce)
5 T. sugar
sea salt and freshly ground pepper
1/3 C canola oil
2 tsp. sesame oil
1 bag (1 lb.) frozen, shelled edamame, thawed
1 1/2 english cucumbers
2 red peppers
3 T. toasted sesame seeds

Whisk together the first 4 ingredients. Slowly whisk in the oils until well blended to make a dressing. Taste and adjust the seasonings.

Pat the edamame dry and place in a bowl. Dice cucumber and peppers into 1/2 inch pieces and add to the bowl.

Drizzle the dressing over the vegetable mixture, sprinkle with sesame seeds and toss well. Cover and refrigerate for at least an hour and up to a day to blend the flavours.

When ready to serve, drain the salad and discard the dressing.

As you can see in the photo, I used orange peppers as well. I also used a combination of black and white sesame seeds. Go crazy and change it up a bit!

Pecan Crusted Lime Chicken

Wed, 26 Oct 2011 14:19:54 -0400

This recipe comes from the cookbook “Bite Me” and was delicious last night for dinner. I am going to give you the whole recipe, which serves 6. I halved it easily for the 3 of us.

You will need:

1/2 C flour
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

Mix those together and place in a medium bowl.

In a large bowl, mix together:

6 T Dijon mustard
1/4 C melted margarine
2 limes, juiced
1 lime, zested
2 large eggs, lightly beaten

On a large plate, combine:

2 C chopped pecans
2 C breadcrumbs

Take

6 boneless, skinless chicken breast halves

One at a time, take a breast and dredge it in the flour mixture. Dip in the mustard mixture and then, coat in the pecan/breadcrumb mixture.

Place chicken on a baking sheet, which has been covered in aluminum foil and coated with non-stick spray. Cover with waxed paper and refrigerate for 2 hours or more.

When ready to bake, pre-heat oven to 350 and bake for 30 minutes. It comes out moist on the inside and crunchy on the outside. Yum!!

Roasted Vegetable soup

Mon, 24 Oct 2011 19:11:02 -0400

This soup is awesome!! The recipe is from Ina Garten (the Barefoot Contessa). It is really easy and freezes well.

You will need:

6-8 cups of chicken stock
1 pound carrots, peeled (around 4)
1 pound of parsnips, peeled (around 4)
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled
3 T. olive oil
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper

Preheat the oven to 425 degrees.

Cut the vegetables into approximately 1 inch cubes. Arrange in a single layer on 2 parchment covered baking sheets.

Drizzle with olive oil, salt and pepper. I must admit, I use more olive oil, salt and pepper than the recipe asks for. Toss well.

Bake for 25-35 minutes, until all the vegetables are tender, turning once with a spatula.

While the vegetables are baking, heat the stock. When the vegetables are done, add them to the stock and puree with a hand blender. You could also use a Cuisinart, but that just makes more to clean up. Adjust the consistency with more stock or water. It should be pretty thick. You can also adjust the seasonings at this point.

Serve with croutons on top. Delicious!! It is actually the parsnip that gives a wonderful flavour. Don’t consider leaving it out!

Mini Mac 'n Cheese Pies

Wed, 12 Oct 2011 11:13:02 -0400

These delectable little little morsels were a huge hit this holiday season.

They are a “bit” of a deviation from my healthy cooking mantra but wonderful as a special treat. I am going to give you the link to this recipe and some wonderful photos on another blog - http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/.

I froze the baked mac ‘n cheese pies and reheated them with some extra shredded old white cheddar. They were still awesome! Enjoy!!

Roasted Heirloom Carrots

Wed, 05 Oct 2011 19:59:41 -0400

We had a splendid day in Prince Edward County at the “Taste the County” Festival. We enjoyed lots of local homegrown food and wines. All of the fresh, just picked veggies were very appealling. Speaking of peeling, (LOL) the heirloom carrots were gorgeous. They are delicious and sweet raw, and equally delightful, roasted.

To roast carrots, scrub them (no need to peel), and slice them lengthwise.

Arrange in a single layer on a baking sheet.

Drizzle olive oil on top.

Add kosher salt and pepper and any dried herbs that you like (i.e. basil, oregano, thyme).

With your hands, mix all together so that the carrots are coated equally with the oil and spices.

Place in 400 degree oven for 20- 30 mins.

You can use this method with a variety of vegetables like broccoli, cauliflower, potatoes or any root vegetable. It is so easy and delicious!! Enjoy!

Plum Torte

Wed, 14 Sep 2011 15:48:30 -0400

I apologize for blogging sweets again, but, this is truly the favourite dessert in our house!! Michael, this post is for you!

I make this in the Cuisinart but you don’t have to. You will have to prepare a 9” springform pan (although I have done this an 8” glass pyrex).

Cream together

1 cup sugar
1/2 cup butter

Add and beat until smooth

1 cup flour
1 tsp baking powder

Add and beat

2 eggs

Spoon into pan, spreading evenly

Place cut side down onto batter

16-24 prune plums, halved and tossed with
2T lemon juice

Combine and sprinkle over plums

3T sugar
1 1/2 tsp cinnamon

Bake at 350 for 1 hour.

I have made 4 or 5 of these at a time when prune plums are in season (NOW!) and frozen them for mid-winter pick-me-ups. This freezes really well. Make a bunch and “Let them eat Cake”!

S'Mores Cupcake Ice Cream Sandwiches

Wed, 17 Aug 2011 18:49:08 -0400

Okay, let’s be very clear about this. This recipe is by no means quick or healthy, but it is so yummy. It is not difficult, but has a number of steps. If you are entertaining guests, the components can be prepared early in the day and then you just assemble at the last moment.

I think I found this recipe on http://foodporndaily.com/ and I don’t want to rewrite it, so please check it out at http://www.52kitchenadventures.com/2011/06/15/smores-cupcake-ice-cream-sandwiches/.

Basically, you start with a graham cracker crust:

Bake a chocolate cupcake on top:

Then, top with a scoop of roasted marshmallow ice cream. The recipe calls for homemade. I cheated by using Greg’s:

The final layer is another graham cracker crust. I think I over baked mine and it was too hard. I should have just crumbled it on top. Either way, there was nothing left on anyone’s plate.

Basically, lots of work, but worth it!

Heirloom Tomato and Peach Salad

Mon, 15 Aug 2011 18:13:21 -0400

Here is a recipe that is so easy, seasonal and delicious. I would call it a triple threat!!

You will need:

tomatoes (they don’t have to be heirloom)
ripe peaches
fresh mint
kosher or sea salt
balsamic vinegar

Arrange sliced tomatoes alternately with sliced peaches. You can be creative. Toss on top sliced mint leaves. Drizzle with balsamic vinegar and sprinkle with salt. I used vanilla infused balsamic vinegar. Next time, I am going to use my smokey balsamic. It’s all good!!

Pesto Grilled Chicken Stacks

Mon, 01 Aug 2011 17:22:43 -0400

This recipe I stumbled upon from the blog karmacucina.com. It is convenient for entertaining because many of the steps can be done early in the day or the day before.

You will need:

pesto
boneless chicken breasts
red or yellow or orange peppers (or all), cut into large pieces
fresh mozzarella (boccocini)

Start with making the pesto. You can refer to an earlier blog post of mine. You can also buy ready made pesto. This can be done a day in advance. Marinate boneless chicken breasts in 1/2 of the pesto for at least 2 hours or overnight.

Grill the peppers on the BBQ until charred, then peel off the skin. Set aside.

Grill the chicken.

Now comes the assembly. Plate the chicken. Spoon on top reserved pesto. Add a slice of pepper and top with a slice of the cheese. Apparently, you can melt the cheese under the broiler. I haven’t tried that, but it sounds delicious!