Blushing Broccoli and Cauliflower

It is always nice to find simple recipes to make vegetables more interesting as sides to dinner.  One of my favourites growing up was steamed broccoli and or cauliflower with melted cheddar cheese on top. Simple enough and very tasty!
The other day when I was looking through different recipes I came across this one and thought it was a simple twist to an old staple so I tried it out.  It only added a couple of minutes to the prep time of the veggie with just melted cheese and it add so much more flavour!

Blushing Broccoli and Cauliflower

1 head cauliflower

1 bunch broccoli (about the same amount as the cauliflower)

1 can low sodium tomato soup

3 tbsp skim milk

2 tsp vegetable seasoning

1/2 cup grated cheddar cheese

salt and pepper to taste

1. Cut the broccoli and cauliflower into small florets.
2. Steam the vegetables until tender crisp, about 8 minutes.
3. Meanwhile, bring the tomato soup, milk and vegetable seasoning to a simmer.  
4. Remove from heat and stir in the cheese, allowing it to melt.  Return it to the heat it if needs help.
5. Place the steamed vegetables in a serving bowl and pour the sauce over top. Serve immediately. 

Banana Muffins

I know I already have a few banana muffin recipes up here but I like to have a couple of different ones to choose from because it gets boring using the same recipes over and over again.  I went looking for a new recipe the other day because I wanted to use up some bananas from the freezer but I didn't want to have to go out to buy any ingredients.  I had all of the stuff I needed for this one in the house so it was the winner.  It turned out really well and I plan on using it again.

Banana Muffins

2 cups whole wheat flour

1/2 cup flax seeds or ground flax

1/4 cup sugar

1/4 cup honey

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

pinch of nutmeg

1 egg

3/4 cup milk

1/3 cup pureed apples or applesauce

1/2 tsp vanilla extract

1 cup mashed bananas

1. Whisk together the dry ingredients in a large bowl.
2. In a separate bowl, beat the egg and whisk in the milk, apple, vanilla and honey.
3. Add the wet ingredients to the dry ingredients, stirring until just combined.
4. Fold in the bananas.
5. Divide into muffin tins.
6. Bake at 400 for 15-18 minutes or when a toothpick comes out clean.

Marinated Mushrooms

This recipe was a huge discovery!  The marinated mushrooms were a perfect accompaniment for a roasted chicken but the could go well as a side to just about any meat.  It was very easy to make, tasted very sophisticated and allowed me to use it to make a salad with the leftovers.  I love finding recipes so diverse that I can use them for a dinner party one night and then make an entirely new dish with the remaining for lunches!  Another great thing about this recipe is that you can make it up to two days in advance.  Below I have included both the recipe for the original dish and what I did to turn it into a pasta salad.

Marinated Mushrooms

5 cups small white mushrooms

1/2 tsp salt

1/4 cup wine vinegar

2 tbsp extra virgin olive oil

6 cloves garlic thinly sliced

1 shallot thinly sliced

2 roasted red peppers, seeded and diced

1 tbsp freshly chopped thyme

1. In a large sauce pan, cover and cook mushrooms and salt over medium heat until the mushrooms begin to release liquid.  Stir the mushrooms once or twice. 
2. Uncover and cook until the liquid has evaporated (about 5 minutes).
3. Remove from heat.  Add the remaining ingredients; let cool.  Place in an airtight container in the fridge for 4 hours.

Marinated Mushrooms Pasta Salad

remaining marinated mushrooms

cooked pasta

2 carrots, thinly sliced

2 ribs celery, thinly sliced

1 cup grape or cherry tomatoes

1 cup cooked cubed chicken

2 tbsp olive oil

1 tbsp wine vinegar

1 tbsp balsamic vinegar

1 tsp dried thyme

1. Combine the marinated mushrooms, pasta, carrots, celery, tomatoes and chicken.
2. Mix together the oil, vinegars and thyme.
3. Pour over the salad and enjoy.

Snicker Doodles

These cookies are another classic recipe from my family growing up and my brother's all time favourite cookie.  My Dad is going to see my brother (he now lives across the country from the rest of us) later this week and so I thought it would be nice for him to get a special treat along with a couple of other things I am sending to be passed along to him.
Many recipes for Snicker Doodles call for cream of tatar, but personally I don't like the taste it has in the cookies so this is my preferred recipe.  It also has some cinnamon added to the dough which enhances the flavour that much more.

Snicker Doodles

1 3/4 cups flour
3/4 tsp baking soda
1/ 4 tsp salt
1 tsp cinnamon
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp vanilla
Coating
1/2 cup white sugar
1 tbsp cinnamon

1. Preheat the oven to 375 F.
2. Mix together flour, baking soda, salt and cinnamon and set aside.
3. In a separate bowl beat together the butter and sugars until they are light ad fluffy.
4. Add the egg and vanilla and mix well.
5. Gradually add the flour and beat after each addition.
6. In a bowl combine the coating together.  
7. Roll the dough into walnut size balls and roll in the coating before placing them on a cookie sheet.
8. Bake 10-12 minutes

West African Vegetable Stew

One of the girls I group up with and I have started to cook together once a week to try out some new recipes and techniques.  The was a recipe she picked out for us to make and it turned out so nice.  It was very nice served over quinoa.

West African Vegetable Stew

1 tablespoon vegetable oil
2 cups onions, sliced
2 cloves garlic, minced
1 pound sweet potato, peeled and cut into 1/4-inch half slices
1 large tomato, coarsely chopped
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
2 cups chicken broth
1/2 cup water
1 can chick peas, rinsed and drained
4 cups coarsely chopped spinach or kale

1.  Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
2. Add potatoes and tomatoes. Cook 5 minutes. 
3. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.  
4. Add chickpeas and spinach/kale. Heat through. 
5. Serve over cooked rice or couscous, if desired.

Balsamic and Chili Glazed Mushrooms with Walnuts

I was excited to find this recipe because I enjoy all of the ingredients and it is very versatile.  We enjoyed it with some chicken and asparagus tonight.  It would also go great with a salad, on top of rice or just as a light meal on its own.

Balsamic and Chili Glazed Mushrooms with Walnuts

1/4 cup lime juice

1/4 cup balsamic vinegar

3 tbsp brown sugar

1/2 - 1 tsp chili pepper flakes

2 large garlic cloves minced

1 cup broken walnut pieces

3 tbsp vegetable or olive oil

1 lb fresh button mushrooms

1. In a small bowl, mix together vinegar, lime juice, sugar, garlic and red pepper flakes.
2. Heat a large skillet over medium-high heat.  Add the walnuts, stir constantly for 2 -3 minutes or until lightly toasted and fragrant. Remove them and set aside.
3. In the same skillet add the oil and heat it over medium-high heat.  Once it is warm add the mushrooms and stir-fry for 3-4 minutes.
4. Add walnuts to skillet and the vinegar mixture while stirring constantly for another couple of minutes or until the sauce is bubbling and the mushrooms are well coated.

Rosemary and Chickpea Soup

I am always looking for new ways to use chickpeas as I am not a big fan of meat.  I was happy to find this recipe because I have a lot of fresh rosemary in my garden and I love to use it in my cooking.  This was an easy soup to make and fairly mild.  If you like spice I would add more red pepper flakes.  This is a fairly thick soup if you make it following the recipe I have posted but if you would prefer a thinner one, simply add more broth or water to it.

Rosemary and Chickpea Soup

3 tbsp olive oil, plus extra for garnish

8 cloves garlic, minced

1 tbsp fresh rosemary leaves, minced

1/2 tsp crushed red pepper flakes

3 cans chickpeas, drained and rinsed

4 cups chick broth

2 tbsp fresh lemon juice

sea salt

1. Heat oil in a large saucepan over medium heat.  Add the rosemary, garlic and pepper flakes.  Stir constantly until the garlic begins to brown.
2. Add the chickpeas and continue to cook for about two minutes, stirring continuously.
3. Add the broth and bring to a boil.
4. Reduce the heat and simmer for 30 minutes.
5. Puree the soup with an immersion blender or in a stand blender.
6. Stir in lemon juice and sea salt (to taste).
7. Drizzle with olive oil and some extra pepper flakes when you serve.

Gluten Free Chicken Pot Pie Filling

In today's consumer society it can be very hard to buy affordable presents for people.  Usually if people want something they go out and get it for themselves when they see it instead of waiting to get it as a birthday or Christmas present.  I am as guilty as anyone of this so I can't really complain but it can make it difficult when you are trying to find a present for someone.
A couple of years ago my in-laws instated a gift giving rule where gifts they received had to be consumable.  This was such a great idea and provided me with a revelation because I love to bake and cook.  I have many family and friends who love my creations in the kitchen plus it meant I wouldn't have to spend hours in the store looking for the perfect gift for them.
I have two family members who need to eat gluten free diets but love chicken pot pies so I decided that for one of their presents I would make them gluten free chicken pot pies.  I started searching and I found this recipe.  I even enjoyed the filling (which says a lot because I am usually not a fan of things made gluten free).  So far everyone who has tried it has really enjoyed it as well. I am only posting the filling because I haven't found a pastry recipe that I am happy with yet but when I do I will post it.
A great thing about this recipe is it tastes great how it is but I am sure if you felt like adding other vegetables it would only add to the flavour.  Next time I try it will probably add some mushrooms to it.

Gluten Free Chicken Pot Pie Filling

3 tbsp olive oil

3 cups cooked chicken, diced

3 medium carrots, finely chopped

3 celery sticks, finely chopped

1 1/2 cups green beans, chopped into about 1 inch lengths

2 cloves garlic, minced

1 shallot minced

1/2 tsp salt

sprinkle of pepper

1/2 tsp thyme

1 cup white wine, divided

4 cups chicken broth, hot

2 tbsp all purpose gluten free flour

1. Heat the olive oil in a large pot.  Add the vegetables, salt, pepper and thyme to the heated oil and sauté until the vegetables are beginning to wilt and begin to caramelize.
2. Deglaze the pan with 1/2 cup of white wine.  Add the hot chicken broth and stir to combine.
3. Add the chicken to the mixture.
4. Add the flour to the other 1/2 cup of white wine and whisk to combine.  Add to the hot broth mixture and stir until it begins to boil and thicken.  Remove from heat.
5. Preheat the oven to 375.
6. Place equal portions of the mixture into pie dishes or individual ramekin dishes and set them on a baking sheet.
7. Top the pie(s) with dough circles.
8. Bake for about 35-40 minutes or until the crust is golden brown. Cool slightly before serving.

Roasted Butternut Squash and Quinoa Salad

I must admit this recipe one I came across while I was looking at a celebrity blogger during a mental break the other day.  I thought the recipe looked great and since I already had all the ingredients at hand I thought I would give it a try.
It turned out really well and it looks great with all of the different colours in it.  I think this dish would also make a great side served hot. I also plan to experiment by using different dried fruit in future batches

Roasted Butternut Squash and Quinoa Salad

1 cup uncooked quinoa

2 cups vegetable broth or water

2 cups peeled and cubed butternut squash

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

1/4 tsp cumin

1/4 tsp nutmeg

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup pine nuts

2 ribs celery, thinly sliced

1 green onion, thinly sliced

juice of 1 lemon (optional)

honey  (optional)

1. Preheat the oven to 400.
2. Cook the quinoa in the broth/water.
3. In a baking dish, toss the cubed butternut squash with the olive oil, salt, pepper, cumin and nutmeg.  Place it in the oven and roast until the pieces are tender.  About 30 minutes.
4. In a large bowl, combine the quinoa, squash, raisins, dried cranberries, pine nuts, celery and onion. Toss until it is thoroughly mixed.  
5. If you would like to add a dressing, mix together the lemon juice, some olive oil and enough honey for you desired sweetness.  Pour over the top and toss the salad once again.

Carrot Pesto Lasagna

I made this dish years ago but I lost the cookbook in a move since then.  Being six months pregnant, I am getting those weird food cravings and surprisingly this was one of them.  I decided to use my trusty pal Google to see if I could find a recipe that looked similar to the one I had made in the past.  I was very happy to find this recipe.  I decided it was going to be a good dish for a Friday night meal.
As a heads up, it is one that takes a longer time to prepare but it is easy and well worth the wait.  I had to stop my husband from trying to lick the bowl while it was baking.  Once he tried it he mentioned that it was one that I will have to make again, soon.  I don't know about soon but I will add this recipe my favourites list for future use.

Carrot Pesto Lasagna

2 oz butter

1/3 cup flour

3 1/4 cups milk

1/2 cup sour cream

1 tsp black pepper

1/4 lb grated cheese, old cheddar or gouda, grated

4 eggs, beaten

2 tbsp pesto (more for a stronger flavour)

1 3/4 lb carrots, grated

oven ready lasagna noodles

1/2 cheese (same as before), grated

1. In a large bowl, combine the pesto and the grated carrots.
2. In a heavy bottomed pot, melt the butter.  Add the butter and stir over a low heat until the mixture is golden and bubbling.
3. Combine the milk, sour cream and black pepper in a bowl.
4. Gradually add it to the pan, while stirring until the mixture is smooth.
5. Stir constantly over medium heat for 5 minutes or until the mixture boils and begins to thicken.  Boil further for 1 minute and then remove from the heat.
6. Stir in the cheese and allow the mixture to cool slightly.
7. Gradually add the beaten eggs, stirring constantly. Mix well.
8. Pour two thirds of the mixture over the carrots and pesto, stirring to combine. Reserve the rest for later.
9. Starting with a layer of the carrot mixture, alternate the carrot mixture with the pasta for three layers (you should end with a pasta layer).
10. Let sit for 15 minutes before cooking (allows the noodles to soften).
11. Preheat the oven to 300.
12. Bake for 30-40 minutes for it to set and to be firm to touch.
13. Cover and set aside 10 minutes before serving.