Recent Posts

Christmas Eve Tortière (Chatelaine Plus)

Christmas Eve Tortière (Chatelaine Plus)

This recipe is a rif on Chatelaine’s Holiday Tortière recipe. I couldn’t leave out the sage, cinnamon, and allspice (my Mom would have disowned me). Ingredients 2 1/2 cups all-purpose flour 1/2 tsp salt 3/4 cup cold lard , cubed 1/4 cup cold unsalted butter 

Pappa’s Healthy Oatmeal Porridge

Pappa’s Healthy Oatmeal Porridge

My Dad makes healthy (excellent) oatmeal porridge. For this recipe use 1 portion oats  to 2 portions of water. Ingredients To make four portions: 2 cups large flake oats (or steel cut oats) 4 cups water 1 tsp salt in water 1 cup frozen blueberries 

Chocolate Pumpkin Muffins (no eggs)

Chocolate Pumpkin Muffins (no eggs)

These chocolate pumpkin muffins use aquafaba (the liquid from a can of chickpeas) instead of eggs and the are light and delicious. I had pumpkin left over from a loaf I baked up but no eggs. It got the base recipe from Cookiemadness.net (Easy Aquafaba Chocolate Pumpkin Muffins) and changed it a wee bit.

Ingredients

  • 1/4 c sunflower oil (or light tasting oil of your choice)
  • 1/2 c brown sugar (I’d use 1/4 next time, they were plenty sweet)
  • 1/4 c aquafaba liquid from 14 ounce can of chickpeas
  • 1 tsp vanilla
  • 3/4 c plain pumpkin puree
  • 3/4 c flour 100 grams
  • 2 Tpsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 chocolate chips

Instructions

  1. Preheat oven to 400 F.
  2. Line 6 muffin cups with silicon/paper liners or grease.
  3. In a large bowl, whisk up the aquafaba until starting to get light and foamy (it really does behave like egg whites).
  4. Stir in the oil, pumpkin, and vanilla.
  5. In a second bowl combine all the dry ingredients with a whisk until well blended.
  6. Add dry ingredients to the pumpkin mixture and stir until blended.
  7. Stir in the chocolate chips.
  8. Divide the batter among muffin tins. It’s thick enough so that you pile it up (don’t worry it bakes up light).
  9. Bake at 400 F for 10 minutes. Reduce heat to 350 and bake for another 15-20 minutes (check at 15). I added extra pumpkin to the original recipe so had to up the baking time.
  10. Let the muffins cool before removing from pan.

Makes 6 (I haven’t tried doubling the recipe).

Delicious!

Porchetta, Porchettaaaaah for “Turkey Day”

Porchetta, Porchettaaaaah for “Turkey Day”

My kids and I rarely make turkey for Thanksgiving. We normally have meatloaf (recipe here if you are so inclined: ” We don’t need no stinkin’ turkey” meatloaf). This year I decided I’d do something a little different and thought I’d try my hand a 

Sauerkraut with Juniper Berries

Sauerkraut with Juniper Berries

It’s fall and cabbage is in season. I LOVE sauerkraut so I thought I’d have a go at making my own. It’s surprisingly easy. Slice cabbage fine, salt it, let it rest for a bit, add seasonings (if you want them), and squish the bejeesus 

Pappa’s Paella

Pappa’s Paella

This paella recipe can be made with mixed seafood or chicken and chorizo. My Dad makes this on the barbeque using a traditional paella pan but you can make it on the stove using a large cast iron frying pan (which is what I happen to have). The recipe is a bit “loosy goosey” because you have to keep an eye on the rice and adjust the liquid to keep it absorbing.

Ingredients

  • 1 chicken cut into 16 pieces (or equivalent of shrimp, scallops, and firm fleshed fish)
  • 1 kilo of mixed fava and flat green beans
  • 1 whole bulb of garlic, crushed, peeled and rough chopped
  • 2 tsp salt
  • 250 ml tomato sauce or crushed tomatoes
  • 250 ml olive oil
  • 1/2 c. pimento (paprika)
  • 1 Tbsp colouring (heaping)…colorante alimentario (you don’t really need it if you are using saffron)
  • pinch of saffron
  • 2 links chorizo sliced thinly
  • 800 gm paella rice (arborio)
  • double water or both – you’ll likely need more
  • sprigs of fresh rosemary
  • 1 whole lemon sliced fine into rounds

Method

  1. Add oil and salt to a paella pan and heat over medium-high
  2. Brown the chicken pieces well (if you are making a seafood paella put the seafood in during the last 10 minutes of cooking by nestling the shrimp, scallops and fish into the rice).
  3. Add the vegetables
  4. Move chicken and veggies to the sides and add chopped garlic in centre
  5. Add paprika, tomato, colouring, saffron and chorizo
  6. Add half of the stock (if you are making a seafood paella you can use mushroom/veggie stock or make a fish stock)
  7. Reduce the heat to low and cook for 30 minutes
  8. Spring the rice in cross shape into the pan and then gently spread out
  9. Increase heat to high and cook for 10 minutes
  10. Reduce heat to a simmer and simmer for 10 minutes
  11. Add more liquid as it gets absorbed and stir the rice very little at this point (no molestar el arroz!)
  12. Keep cooking until the rice is done (when tasting always take from the bubbling area)
  13. Add rosemary springs and lemon on top and continue cooking 8-10 minutes.
  14. If too dry, wet a clean kitchen towel and put on top to allow the steam to continue cooking the rise.
  15. When the paella “sings”…it’s 30 seconds to create the socorrat (crust that forms on the bottom).
  16. Let rest 5 minutes before serving.
Tomato Tart with Parmesan Crust

Tomato Tart with Parmesan Crust

This is a recipe adapted from Canadian Gardening, Summer 2015. It’s a lovely accompaniment to any summer dinner party. Crust 1 and 1/4 c. flour 1/2 c freshly grated parmesan (or romano) 1/4 tsp fresh ground black pepper 1/2 c. chilled butter cut into pieces 

No Knead Bread in a Dutch Oven

No Knead Bread in a Dutch Oven

This has got to be the easiest bread there is to make and it’s only 4 ingredients and very little mucking about. Stir them together, leave them in a covered bowl overnight and bake in the morning. I had to adapt the baking times from 

Breakfast Cookies #2

Breakfast Cookies #2

This breakfast cookie recipe is easy, quick and makes 18 breakfast cookies. I was going to use honey or agave instead of sugar but discovered I was out so I ended up using brown sugar. You could substitute any kind of nut butter for the peanut butter or use a nut-free spread.

Ingredients

  • 1 cup peanut butter
  • 1/3 cup apple sauce
  • 1 large banana
  • 1 tsp vanilla
  • 2 cups whole oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup raisins

Method

  1. Put peanut butter, apple sauce, banana and vanilla in the bowl of a stand mixer and mix on low to medium until well combined.
  2. Mix all the dry ingredients together and then add them to the mixing bowl and mix until the ingredients come together.
  3. Let stand for 20 minutes to let the oats absorb some of the liquid.
  4. Preheat oven to 325 degrees F and line a baking tray with a silpat or baker’s parchment.
  5. Scoop a golf ball-sized amount of dough into your hand, roll into a ball, and flatten slightly.
  6. Place cookie dough balls on the baking tray 1″ apart and bake for 18 minutes or until edges start to brown.
  7. Remove from oven and cool on tray for 10 minutes. Then move to a wire rack to cool completely.
  8. Put in an airtight container or freeze them (they freeze well).

Makes 18 cookies.

 

Almond Thumbprint Cookies with Blueberry and Raspberry Jam

Almond Thumbprint Cookies with Blueberry and Raspberry Jam

Almond thumbprint cookies are easy and can be made with any kind of jam that you like. This recipe is based on Martha Stewart’s Iced Thumbprint Cookies recipe, but instead of the icing sugar mixture I used a half-and-half mixture of blueberry and raspberry jam