Stuffed Eggplant Slices

Up until a few years ago I didn't really have a true appreciation for eggplant.  I have always loved it's colour but now I am just beginning to learn the beauty of this berry.  That's right I said berry, botanically speaking eggplants are classified as a berry.  Anyways this is a great simple recipe that can look very classy and tastes great.
When ever I use eggplant I like to rub it with salt and let it sit for a bit before washing the salt off.  This helps take away some of the bitterness.

Stuffed Eggplant Slices

1 medium eggplant

4 tbsp extra virgin olive oil

1 cup grated mozzarella cheese

1 tbsp chopped basil

14 oz canned, chopped tomatoes with herbs added

extra basil leaves to garnish

1. Preheat the oven to 400 F.
2. Slice the eggplant lengthwise into 8 slices.  Brush the slices with olive oil and place on a baking sheet.  Bake for 10 minutes without letting them get too floppy. 
3. Remove from the oven.  Sprinkle with grated cheese and basil over the eggplant slices.
4. Roll up each slice and place the slices in a single layer in a shallow ovenproof dish (I used some toothpicks to hold the rolls together).  Pour the chopped tomatoes over them and cook for 10 minutes or until the sauce bubbles and the cheese melts.
5. Remove the stuffed eggplant slices from the oven and transfer carefully to serving plates.  Spoon any remaining chopped tomatoes on or around the eggplant slices.  Garnish with basil leaves and serve while still hot.

Mushroom Crumble

I love to use mushrooms in my cooking and I was very excited to find a simple recipe that features their amazing flavour.  This is a great way to uses up those mushrooms in your fridge that are getting older and starting to split.  Depending on what I have in the fridge I might also add some celery, garlic and onions.  This recipe freezes great so I will often try to make a couple at a time to freeze one.  If there are leftovers they taste great the next day.  In my house this recipe is a favourite and there are rarely leftovers for lunch.

Mushroom Crumble

1 Tbsp (15 ml) unsalted butter
1 small onion or 2 shallots, finely diced
1 lb (450 g) mushrooms, sliced
sea salt, to taste
black pepper, to taste
2 Tbsp (30 ml) pine nuts
1/2 bunch parsley, chopped
Topping:
1/4 cup (60 ml) all-purpose flour
1/2 cup (125 ml) breadcrumbs
1/4 cup (60 ml) unsalted butter
sea salt, to taste
black pepper, to taste

1. Preheat oven to 375° F (190° C). Lightly spray an 8” x 8” (20 x 20 cm) glass baking dish with vegetable oil. 
2.  In a large frying pan, melt butter and sauté onion or shallots with mushrooms. Add Sea Salt and Pepper. Cook until moisture from mushrooms has evaporated. 
3. Spread mushroom mixture on bottom of baking dish, sprinkle with pine nuts and parsley. 
4. In a medium bowl, mix together topping ingredients until crumbly. 
5. Sprinkle topping over base. Bake for 25 minutes or until lightly golden.

Apple Raisin Bread Pudding

I think Bread Puddings are a great way to use up old stale bread and the crusty ends of loaves.  I will often keep a bag in the freezer especially for the crusty ends and when I have enough in it I know I get to make a special treat!  This recipe is another Google search treasure and the Vanilla syrup recipe in it is wonderful and can be used for many more treats.

Apple Raisin Bread Pudding

• PUDDING
• 4 cups soft bread cubes
• 1/4 cup raisins
• 2 cups peeled and sliced apples
• 1 cup brown sugar
• 1 3/4 cups milk
• 1/4 cup margarine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 eggs, beaten
•  
• VANILLA SAUCE
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1. Preheat the oven to 350 F and grease a 7 x 11 baking dish.
  2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
  3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
  5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

  
  

  The original recipe can be seen here.

Zucchini and Tomato Risotto

I love risottos, they taste so good and they are a great way to use up the vegetables in you fridge before they go bad.  It also has always impressed guest I have for dinner.  Risottos are a bit time consuming but it is well worth it in the end if you ask me.  The general for risotto is a two to one ratio between the broth/stock you use and the arboio rice.  It is always nice to through a splash of white wine in to enhance the flavor.

Zucchini and Tomato Risotto

4 tomatoes or 1 can crushed tomatoes
1 medium zucchini (grated)
1 onion (diced)
1 to 2 cloves garlic (minced)
2 tbsp olive oil
1 cup arboio rice
1/2 dry white wine
2 cup bouillon 
1/2 cup grated Parmasan cheese (grated)

1. Place the butter, onion and garlic in a medium sauce pan on medium heat and sautee until tender.  
2. Add the rice and stir for about two minutes so it can absorb any extra oil. 
3.  Add the bouillon a ladleful at a time, stirring occasionally until it is absorb.  Continue doing so until you are out of stock.  
4. When you are about half way through the stock add the remaining vegetables as well as the white wine. 
5. Once you have added all the stock stir in the cheese.  Remove from heat and cover.  
6. Let it sit for 5 minutes before you serve.   

Spicy Italian-Style Cauliflower

I came across this recipe while flipping through a cookbook my husband and I were given as an engagement present.  I was feeling guilty because although I had flipped through it several times and liked the recipes that I saw, I had never actually made any.  One day I decided to pick at least one recipe to try and I am glad I did, the flavours in this dish are amazing!  I don't think I would have ever tried combining these ingredients on my own.  I was surprised because even some of the picky eaters I know (and I know many) really enjoyed it.

Spicy Italian-Style Cauliflower

1 head cauliflower

3 tbsp olive oil

1/2 tsp kosher salt

3 tbsp capers, rinsed and chapped to taste

2 tsp finely chopped lemon zest

3 cloves garlic, minced

1/4 tsp black or green olives, pitted and chopped

1. Remove the over leaves of the cauliflower and trim off the stem end.  Cut the cauliflower into 1/2 inch sliced from the top to bottom, using the entire head, florets and stalks.  The cauliflower will break up as you slice it, leaving you with pieces of varying sizes and shapes.
2. Heat the olive oil in a large sauté pan over medium heat.  When the oil is hot, add the cauliflower.  Allow it to sizzle and begin to soften slightly, stirring often so it does not scorch.  This may need to be done in batches.
3. When the cauliflower begins to soften slightly, add the salt, capers, lemon zest, garlic, chill flakes, and olives.  Continue cooking, stirring often, until the cauliflower is golden brown and the other ingredients have caramelized and the flavours have melded, 10-15 minutes.  As you stir, scrape the pan with your spoon to loosen the caramelized bits that have stuck to the bottom.  Taste and adjust the seasoning with chill flakes, capers and salt.  Serve at once.

Velvety Coconut Soup

I love making soups for so many reasons! They are a great comfort food and I love making something that I can eat on several occasions.  I invested in some great corning ware containers that have good lids on them so when I make a batch of soup I will freeze some.  This way on days when I am not in the mood to pack a lunch or if I don't have the time to make a meal I can just grab one out of the freezer.  My husband will often take a couple to keep stashed in his work freezer for when he forgets his lunch.

This recipe is from a cookbook a friend gave me and so I made a point of choosing a recipe to cook from it when I had her over for dinner.  It was amazing fresh and when I ate some of the leftovers the next day it had a richer flavour to it.

Velvety Coconut Soup

1/2 butternut squash 

2 tbsp olive oil

3 garlic cloves

1 medium onion, diced

1 tbsp fresh ginger

1 tsp butter

1 apple peeled and diced

1 cup coconut milk

1-1/2 cups chicken stock

salt and pepper, to taste

1/2 tsp ground cardamon

1. Preheat oven to 375 F.
2. Scoop out the strings and seeds of the butternut squash.  Brush the squash with oil and place garlic inside.  
3. Place butternut squash on a baking sheet and cover with aluminum foil.  Bake for 20-25 minutes until very tender.
4. Meanwhile, in a saucepan, saute onion and ginger in butter over medium heat.  Add apple to the mixture and simmer for a few minutes.
5. Scoop out the cooked flesh of the butternut squash and mash with a fork. Add to saucepan
6. mix together the coconut milk and chicken stock.  Pour into the saucepan.
7. Season with salt, pepper and cardamom.
8. Simmer soup for about 15 minutes.

Chocolate Cake

I must admit I am a self-proclaimed chocoholic.  I have always wanted to make a molten chocolate cake and this recipe was my first attempt.  The recipe was very easy to put together, it is one I made between courses when we had some friends over for dinner.  It was nice to serve a hot dessert fresh out of the oven with some home made ice-cream.  Everyone thought the were great and the only complaint was that there wasn't any more.

Molten Chocolate Cake

1/2 cup dark chocolate

6 tbsp butter

4 eggs

1 tsp vanilla extract

1/2 cup sugar

1/4 cup flour

*optional cocoa or icing sugar for garnish

1. Preheat oven to 400 F.
2. Butter and flour 4 ramekins and tap out the excess flour. 
3. Melt chocolate and butter together in a hot water bath.
4. In a medium bowl, whisk eggs and vanilla.  With an electric mixer, beat in sugar one tablespoon at a time.  Continue to beat until the eggs have tripled in volume.
5. Fold beaten eggs into melted chocolate.
6. Sprinkle with flour and gently fold into chocolate mixture until it is just blended.
7. Divide batter between the ramekins and place them on a cookie sheet in the oven.
8. Bake for 12-15 minutes, until they have puffed and the centre has just set and is no longer jiggly.
9. Dust with cocoa or icing sugar and serve.

The original recipe can be found here.

Garbanzo Bean Chocolate Cake

My family has many picky eaters and individuals with sensitive stomaches so I often have to look around for recipes that meet the different dietary needs.  I often refer to Google when trying to find new recipes to fit certain needs and I came across this recipe during one of my searches.  This is a great option for individuals who have a gluten sensitivities.  I really like it because it has a good consistency and by taste alone I don't know many people that would be able to guess it was made with garbanzo beans.  It also is fairly healthy considering it is chocolate cake.  

• Garbanzo Bean Chocolate Cake

• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting
• 
  

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

As a general rule, the first time I make a recipe I try to follow it to the letter and then I may play around with the recipe if I decide to make it again.  Next time I make this recipe I think I might chop up some white chocolate an mix it in right before pouring it into the pan for a little extra chocolatey treat.


The original recipe can be found here.  There are lots of great comments for individuals who have made it if you are looking for others opinions on it as well.

Mango Strawberry Daiquiri Jam

This jam was not one that I had planned to make in advance, it just kind of happened when I realized I had all the ingredients I needed for it.  I have a bunch of strawberry plants in my backyard and when I went outside I realized that I was not going to eat all of them before they went bad.  The day before I had got a really good deal on a box of mangos.  I am glad I tried it because it turned out wonderfully!  I am sure this one won't last long.

Mango Strawberry Daiquiri Jam

2 cups crushed strawberries (about 4 cups sliced)

1 cup finely ripe chopped mangos

1/2 cup lime juice

1/2 cup white rum

5 1/2 cups granulated sugar

1 pouch liquid pectin

1.  In a large, deep, heavy bottomed pot, combine strawberries, mangos, lime juice and rum.  Bring to a full boil over high heat, stirring constantly.

2.  Add sugar in a steady stream, stirring  constantly.  Return to a full boil, stirring constantly.

3.  Immediately stir in pectin; return to a full boil.  Boil  hard for 1 minute, stirring constantly.

4. Remove from heat and skim off any foam.  Stir for 5 to 8 minutes to prevent floating fruit.

5.  Ladle into sterilized jars within 1/4 inch (0.5 cm) of rim; wipe rimes.  Apply prepared lids and rings; tighten rings just until fingertip-tight.

6. Process jars in a boiling water canner for 10 minutes.  Transfer jars to a towel-lined surface and let rest at room temperature until set.  Check seals; refrigerate any unsealed jars for up to 3 weeks.

***Makes about five 8-once jars

Spiced Chickpeas

I found this recipe when flipping through a cookbook that I had not used yet.  I was determined to try a recipe out of it and this is the one I choose.  I am glad I did because it was a hit with the couple we had over for dinner.  It is definitely one I will be making again.  I also think it would be fun to experiment with different spice blends.

Spiced Chickpeas

3 tbsp peanut oil
2 cups canned chick peas, drained and patted dry
3 tbsp sugar
2 tsp ground cumin
2 tsp coarse salt
1 tsp red pepper flakes

1) Preheat the oven to 300 F.

2) In a heavy bottomed skillet, heat oil over medium high heat. Add chickpeas and sprinkle sugar over them. Saute, tossing frequently, until chickpeas are golden brown, 5-7 minutes

3) Using a slotted spoon, transfer chickpeas to a rimmed baking sheet. Sprinkle with Salt, Cumin, and red pepper flakes and toss gently to coat. Roast until chickpeas are crisp and dry, 50-60 minutes. Let cool before serving.

Whole Wheat Bread

I have been wanting to try making homemade bread for a while now but with hearing so many horror stories about unsuccessful attempts from friends and family I have always been a bit hesitant to try it out.  A couple of weeks ago my husband and I had some friends over and one of them had just started playing around with bread recipes herself and brought a really nice no knead bread recipe with her.  After talking to her I decided to bite the bullet and finally make an attempt at making bread from scratch.
I had some different recipes that I wanted to try at home but I realized that the jar of yeast I bought was the wrong type for the recipes I wanted to make.  Luckily the last time I was at the grocer I grab some packages of dry active yeast so I decided to go online to search for a recipe to try.  I came across so many recipes that looked good but I finally decided on one called Fabulous Homemade Bread. It was a great first recipe to try.  I am lucky enough to have a stand mixer with a bread hook so the whole process was not too bad.  Once the dough was made I had to wait for it to rise, I was so worried that it wouldn't so I tried to distract myself by working in the garden.  By the time I went back to check on the dough it had really grown, I was so excited! I divided it up into pans to let it rise again before placing it into the oven.  As it was baking it smelled so good, both my husband and I had a hard time making ourselves wait for it to finish.  It looked awesome when it came out of the oven and it tasted amazing.  I definitely recommend this recipe.  I know it makes a lot of bread (6 loaves) but it won't last long and if you have a deep freeze you can save some for later.

Whole Wheat Bread

• 1/2 cup warm water
• 3 (.25 ounce) packages active dry yeast
• 1/4 cup bread flour
• 1 tablespoon white sugar
• 2 cups quick cooking oats
• 2 cups whole wheat flour
• 4 1/2 cups warm water
• 1 1/2 tablespoons salt
• 2/3 cup brown sugar
• 2/3 cup vegetable oil
• 10 cups bread flour

1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

*** If you don't go through a lot of bread and you are worried about it going bad I recommend these silicone mini loaf pans.  They are great because one loaf turns out to be about four slices.  I really like using them for different loaves because as much as I love things like banana bread if it is just you or you and your spouse eating a whole loaf can be a big task.  These also work great for freezing portions of soup, chilli or homemade broth for later use.