Thursday, July 23, 2015
Thursday, May 28, 2015
I have lots of rhubarb in the garden and wanted to use some of it up. I modified a rhubarb muffins/loaves recipe from Canadian Living to make these muffins more baby friendly.
They turned out moist and delicious! Especially on the first day. I froze most of them a few hours after I made them so that I can pop one out in the morning to send with Jane to daycare.
18 muffins or 2 loaves
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/2 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
1 mashed banana
2 cups chopped rhubarb
3 tbsp packed brown sugar
3 tbsp dry oatmeal
1 tbsp butter, melted
1/2 tsp cinnamon
In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with melted butter and oil; whisk in egg, buttermilk, vanilla and mashed banana. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.
Topping: Combine sugar, butter, oatmeal and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.
The original version of this recipe (not modified to be more suitable for small children) can be found at http://
Thursday, January 15, 2015
Recipe is from the Rebar cookbook
1 cup fresh orange juice
zest of 1 orange
1 shallot minced
2 tbsp raspberry vinegar (balsamic works as well)
½ tsp salt
½ cup hazelnut oil or vegetable oil
6 oz assorted salad greens
4 smalls beets, roasted*
1 lb asparagus
2 tbsp chopped hazelnuts, roasted and skins removed
1. Pour orange juice into a small non-reactive pot and bring to a simmer over medium-high heat. Continue to simmer until the liquid is reduced to measure ½ cup. Cool to room temperature. Combine reduction with the next four ingredients and whisk while slowly drizzling in the oil. Set aside while preparing the vegetables.
2. Peel and slice the roasted beets into rounds or wedges. Steam or blanch asparagus until just tender. Shock in a bowl of ice water, drain and spread out on a clean kitchen towel to dry.
3. Divide greens evenly among individual salad plates. Arrange beet slices and asparagus spears among the greens, drizzle with vinaigrette and garnish with chopped hazelnuts.
*Roasting beets is a great way to preserve their sweet flavour and gorgeous colour. Wash, dry, and securely wrap each beet individually in foil. Roast in a 375 degree over for 40 minutes to an hour, depending on size. Cool, unwrap and slop off the skins before using.
Saturday, December 27, 2014
We made these for Christmas Eve dinner. They are a little more effort than regular roasted veges but worth the effort!
The recipe is from the Vegetarian Collection published by Canadian Living.
1 rutabaga (2 lb/1kg), peeled and cut into 3/4 inch (2 cm) cubes
4 parsnips (1 lb/500g), peeled and cut into 1-inch 2.5 cm cubes
1 cup (250 mL) apple cider
1/4 cup (60 mL) butter melted
4 tsp (20 mL) minced fresh thyme
1 tsp salt (5 mL) salt
1/2 tsp (2 mL) pepper
3 leeks (white and light green parts only), cut into 1-inch 2/5 cm thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled
Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- X 9-inch glass baking dish or small roasting pan. Cover with foil; roast in 425 F (220 C) over for 15 minutes.
Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-size greased baking dish or roasting pan; cover with foil. Add to over; roast for 30 minutes.
Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.
Monday, December 15, 2014
Mmm Jerusalem artichoke and Swiss chard tart. This is the perfect dish to serve at holiday parties. Recipe is from Ottolenghi the Cookbook.
1 quantity of Shortbread pastry (I used this recipe: http://www.finecooking.com/recipes/buttery-shortbread-pastry-dough.aspx) or use 500g bought pastry
Vegetable oil, for brushing the pan
1 short-crust pastry or 1 lb store-bought pastry
1 1/3 lb Jerusalem artichokes, peeled and cut into 3/4-inch cubes
9 oz Swiss chard (or spinach)
4 tbsp olive oil
1/2 tsp chopped rosemary
Juice of 1/2 lemon
1 clove garlic, crushed
Scant 1 cup heavy cream
3 1/2 tbsp crème fraîche
2 free-range eggs
5 oz feta cheese, broken into pieces
Salt and freshly ground black pepper
1. Lightly oil a 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out the pastry to 1/16-inch to 1/8-inch thick. Use the pastry to line the pan, pressing it well into the corners and the sides and allowing it to spill over the edge by at least ¾ inch / 2 cm. This excess will be trimmed later. Prick the base with a fork in a few places, then leave the tart shell to rest in the fridge for at least half an hour.
2. Preheat the oven to 325°F. Cut a circle of waxed paper greater in diameter than the base plus the sides of the tart pan. Tuck it in the pastry shell and fill with dried beans or rice. Blind bake the shell for 35 minutes, then remove the paper and the beans or rice (you can keep them and reuse indefinitely for baking blind). Return the pastry shell to the oven and bake for a further 5 to 10 minutes, until lightly golden and thoroughly cooked. Remove from the oven and leave to cool.
3. While your pastry is resting and baking, prepare the filling. Place the artichokes in a saucepan, cover with cold water, and bring to a boil with a little salt. Lower the heat and simmer for 15 minutes, until tender. Drain and leave to cool.
4. Cut the chard leaves off the stalks, then coarsely chop the leaves and stalks, keeping them separate. Heat the oil in a large frying pan, add the stalks, and fry for 2 minutes, then add the leaves and the rosemary. Sauté for 6 to 8 minutes, depending on how woody the chard is. It should wilt completely. Remove from the heat, stir in the lemon juice, garlic, and some salt and pepper and leave to cool.
5. Whisk together the heavy cream, crème fraîche, eggs, and a pinch of salt and pepper. Spread the artichokes, chard, and feta over the base of the pastry shell, arranging them so that all the ingredients are visible. Pour the custard mixture on top. Make sure that you don’t fill the tart to the rim. You want bits of the filling to show above the custard. Carefully transfer the tart to the hot oven and bake for 15 minutes. Then cover with aluminum foil, keeping it away from the tart’s surface, and bake for a further 45 minutes, until the filling is set. If the top is still pale at this point, remove the aluminum foil and leave the tart in the oven for a few extra minutes.
6. Remove from the oven and allow to cool slightly. Break off the excess pastry and take the tart out of the pan. Serve warm or at room temperature.
Wednesday, February 5, 2014
My mum made this cornbread all the time when we were growing up and now I make it quite a bit as well. It slices perfectly, is really moist and is a little different from other cornbread because it is filled with corn kernels. Our dog Brinkley loves it too:)
1 ¼ cups unbleached flour- plus extra for dusting the pan
1 ¼ cups cornmeal
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup melted butter
1 cup milk
1 cup frozen corn, thawed
- Preheat the oven to 350 degrees. Butter and flour a 9 X 5 inch loaf pan.
- In a large bowl thoroughly combine the flour, cornmeal, sugar, baking powder, and salt.
- Beat the eggs in a medium-size bowl. Beat in the melted butter and milk. Pour into the flour mixture and stir just until evenly moistened. Stir in the corn. Scrape the batter into the prepared loaf pan.
- Bake 15 minutes. Lower the heat to 325 degrees and bake 1 hour more, or until a knife inserted in the centre of the bread comes out clean. Let the loaf cool in pan for 15 minutes before removing it. Cool on a wire rack until warm or at room temperature before slicing, at least 1 hour.
Sunday, January 12, 2014
This recipe is a variation of the “Three Sisters at Four Corners Stew” from the Moosewood Cookbook.
In Native American mythology squash, corn, and beans are known as the “three sisters”. The three together are delicious and so healthy!
3 or 4 cups peeled and cubed butternut squash
3 cups chopped onions
3 tablespoons olive oil
1 fresh chile minced
5 garlic cloves minced
1 stick celery chopped
2 carrots chopped
1 teaspoon salt
ground pepper to taste
1 cup vegetable broth
2 tablespoon masala spice mix
1 teaspoon chili powder
1 teaspoon dried or fresh thyme (more if fresh)
2 cups chopped fresh tomatoes or 1 can tomatoes
3 cups or cooked black beans or 2 cans black beans
2 cups fresh or frozen corn kernels
grated sharp cheddar cheese (optional)
chopped fresh parsley (optional)
- In a large soup pot on high heat, cook the squash and onions in oil for 5 minutes, stirring constantly. Add the celery, carrots, chiles, garlic, salt, black pepper, and vegetable broth, lower the heat to medium, cover and cook until ingredients start to soften, about 5 minutes.
- Stir in masala mix, chili powder, thyme, tomatoes, black beans, and corn. Cover and cook, stirring frequently, until the vegetables are tender, about 20 minutes. Serve topped with parsley and grated cheese, if desired.
Instead of black beans use edamame, red, pinto, kidney or other beans.
It’s also good with ½ chopped olives. Use water instead of vegetable broth to reduce salt if adding olives.