Recent Posts

Overnight Oats with Frozen Fruit Medley (Peach, Mango, Pineapple and Strawberry)

Overnight Oats with Frozen Fruit Medley (Peach, Mango, Pineapple and Strawberry)

Like many people I’ve been tackling the “COVID 10” weight gain. Instead of investing in a whole new wardrobe, I decided to try Noom to see whether it might help me drop the extra weight. Part of the challenge is finding stuff I like to 

Watermelon rind pickles

Watermelon rind pickles

I bought a beautiful small organic watermelon the other day and decided to try watermelon rind pickles. Some recipes I saw pickled the green skin but on this watermelon it was pretty tough so I just used the white part of the watermelon (this time). 

Morning Glory-ish Muffins

Morning Glory-ish Muffins

This recipe is a melange of a bunch of different recipes for Morning Glory Muffins and Pineapple Carrot Muffins. I mixed these by hand (a mixer is not necessary). I used white flour but you could use whole wheat or a mix of the two. They are not super sweet and the orange zest really shines through.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup grated carrot
  • 1 small apple cored and grated
  • 1/2 cup raisins
  • Zest of one orange
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup sunflower oil
  • 1/4 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla

Method

  1. Preheat oven to 350 F.
  2. Mix the dry ingredients together in a large bowl.
  3. Grate the carrot and apple and toss them into the dry ingredients and give them a good mix (this ensures an even mix throughout the muffin batter).
  4. Stir in the raisins.
  5. Whisk the oil, buttermilk, vanilla and eggs.
  6. Stir in the crushed pineapple.
  7. Make a well in the dry ingredients and pour in the wet.
  8. Mix until just combined (try not to over mix).
  9. Line 12 muffin tin with liners or grease and fill 2/3rds full.
  10. Bake for 20-22 minutes or until a cake tester comes out clean.
  11. Cool on rack for 5 minutes then remove from tin.

These freeze well.

 

Semolina Banana Muffins

Semolina Banana Muffins

I’m trying use up some semolina flour I had on hand along with reducing the bananas in my freezer. I did so using this variation of Sally’s Baking Addiction Banana Muffins which you will find here. Ingredients 3-4 ripe bananas 1/3 cup softened butter 2/3 

Gingersnap Bread Pudding

Gingersnap Bread Pudding

Out of steam from holiday prep and 2020 generally? Need a quick and easy dessert? Bread pudding is always a win. I adapted the NT Times recipe for Simple Bread Pudding to include gingersnaps and chocolate chips (if I’d had any dried fruit I would 

Lamb Shanks Kleftico in the Slow Cooker

Lamb Shanks Kleftico in the Slow Cooker

This recipe is a hybrid of the Sainsbury’s version of lamb kleftico and Olive’s lamb kleftico. It takes a bit of time because you marinade the lamb shanks for 24 hours first, but it is well worth the effort. It was delicious (sorry no pics…we ate it too fast). Besides that…it doesn’t look very pretty ahaha.

Marinade

  • juice and zest of 1 large lemon
  • 2 tbsp olive oil
  • 1/4 cup Chinese cooking wine (or dry white wine)
  • 1/2 tsp fresh ground black pepper
  • 1 head of garlic, peeled and with the cloves put through a garlic press
  • 2 tsp dried Greek oregano
  • 1 tsp ground cumin
  • 2-4 lamb shanks (small enough to fit into your slow cooker).

For the Slow Cooker

  • 1 large onion, rough chopped
  • 2-3 large carrots, rough chopped
  • pint cherry tomatoes
  • 2 bay leaves
  • 1-2″ cinnamon stick
  • 1 tsp sea salt

1/3 cup crumbled feta for serving.

Method

  1. Mix the marinade together and pour over 2-4 lamb shanks to coat. Marinade 24 hours, turning every once in a while.
  2. Remove lamb from the fridge to come up to room temp while you are prepping the slow cooker.
  3. Put onions and carrots in the bottom of the slow cooker.
  4. Add the lamb and marinade.
  5. Sprinkle with the salt.
  6. tuck in the bay leaves and cinnamon stick.
  7. Surround with the cherry tomotoes.
  8. Put the lid on, set to low and cook for 7-8 hours or until the meat is falling off the bones.
  9. Serve over mashed potato or mashed sweet potato and top with crumbled feta cheese.

Serves 2-4 depending on how many lamb shanks you did.

Chicken Shawarma in the Oven

Chicken Shawarma in the Oven

I first “saw” this shawarma on Netflix (Nadiya’s Time to Eat). There were a couple other goodies on that show too (like the curried jack fruit, which is on my list). Anyway, I decided to make it, and I have to say it really is 

Lingcod with Lemon and Capers

Lingcod with Lemon and Capers

Quick and easy Lingcod recipe perfect for 1 or two fillets. I got my Lingcod from Skipper Otto‘s a local Community Supported Fishery here in Vancouver. It’s perfectly portioned and perfectly delicious. Ingredients 8 oz ling cod (1 or 2 fillets) 1 Tbsp flour or 

Cranberry Orange Muffins (Vegan and Gluten-free)

Cranberry Orange Muffins (Vegan and Gluten-free)

I adapted this recipe this from Simple Veganista’s Favourite Cranberry Orange Bread. The difference is that a I had cranberry sauce left over from Turkey Coma Weekend and wanted to use it up so I reduced the OJ to 1/2 cup and I added 1 tsp of vanilla and 1 tsp cinnamon.

Ingredients

  • 2 cups light spelt flour (I used Anita’s)
  • 2/3 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 cup orange juice
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 cup cranberry sauce

Method

  1. Preheat oven to 350 F.
  2. Whisk together all the dry ingredients in a large bowl.
  3. In a medium bowl whisk together the wet ingredients.
  4. Make a well in the dry ingredients and pour in the wet ingredients. Fold until just combined.
  5. Divide evenly among 12 muffin cups lined with cups or greased.
  6. Bake 25 minutes or until a tester comes out clean.

Makes 12

 

 

 

Pumpkin Buckwheat Muffins – Vegan and Gluten-free

Pumpkin Buckwheat Muffins – Vegan and Gluten-free

Pumpkin and buckwheat muffins are gluten-free and vegan. They are also a great way to use up canned pumpkin from other recipes like Pumpkin Chai Muffins. Ingredients 1 3/4 cup buckwheat flour 1 1/2 tsp baking soda 1 1/2 tsp ground cinnamon 1/2 tsp ground