It takes all of ten minutes to make warm spiced olives that will elevate the flavour of plain olives to something special for your charcuterie board. Ingredients 1 cup olives (any kind) 1 Tbsp olive oil 1 dried red chili 1 sprig fresh rosemary chopped …
Every family has their favourite holiday stuffing and ours is bread stuffing. At Christmas time we make it using the broth from turkey giblets but at Thanksgiving we don’t do turkey…we do meatloaf. Long story but it’s how we roll. Since we don’t have giblets to make stock I improvise and doctored up some stock from an organic chicken bullion cube. It works just fine.
- 1 loaf of French white bread cubed allowed to dry out out the day before.
- 1/2 cup butter
- 1 large sweet onion, diced
- 4-6 stalks of celery, diced
- handful of flat leaf parsley, chopped
- 2 springs fresh rosemary, chopped
- 2-4 cloves garlic minced
- 2 Tbsp poultry seasoning
- salt and fresh ground pepper to taste
- 1 cube organic chicken broth
- 2 cups water
- 1 bay leaf
- 1 tsp pepper balls
- 1 allspice ball
- Put the stock ingredients in a medium pot over medium heat and stir until stock cube dissolves.
- Turn heat to low and leave it to sit while you do the rest.
- In a large frying pan, melt butter and add onions, sauté for 5 minutes.
- Add celery and continue sautéing for another 5 minutes.
- Add poultry seasoning and give it a good stir.
- Add garlic and cook for 1 minute or until garlic starts to smell.
- Stir in parsley and rosemary.
- Place bread cubes in a large bowl (big enough to allow you to toss the ingredients)
- Pour onion and celery mixture over top of the bread cubes and mix well.
- Start adding the stock a bit at a time and stirring as you go until the bread cubes are moist but not soggy (you manot need all the stock, but I used it all).
- Pack the stuffing into a 1 quart casserole dish or make a stuffing log using aluminum foil. At this point you can either cover it tightly with foil and pop it in the fridge or dot with butter and bake uncovered for 35-45 minutes at 350 F. If you put it in the fridge to cook later, remove it at least 30 minutes ahead to let it come to room temperature then cook the same way.
I bought some frozen coconut chunks and mango while on a frozen fruit shopping spree so I added a banana and thought I’d try them out in the Nutribullet to make this delicious coconut banana mango smoothie. Load the following ingredients in the order give …
I treated myself to a Nutribullet recently and have been playing around with smoothie recipes to get more fruit and veg into my diet. This is quick, easy, light and refreshing. Ingredients 1 medium banana broken into chunks 1 cup frozen blueberries 2 Tbsp yogurt …
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 eat that works with my paltry daily calorie alotment. As I worship the holy triumverate of pudge (sugar, fat and salt), this has not been easy. This recipe is based on this Blueberry Orange Lavender Overnight Oats recipe. However (as usual), I didn’t have half the ingredients and I had frozen fruit I wanted to use up. Plus, I wanted a little hit of sweetness (who doesn’t?).
- 1 cup frozen fruit
- Zest of one orange
- 1/4 cup water
- 1-2 tsp honey
- 2 tsp chia seeds
- 1/2 cup large flake, old fashioned oats (dry)
- 1/2 cup plain, unsweetened pro-biotic yogurt (2%)
- 1/4 cup 2% milk
- Combine the fruit, water and orange zest in a pot and cook until the the fruit is easy to mush with a potato masher.
- Remove from the heat, mash the fruit, stir in the honey and add the chia seeds. Leave the mixture to cool while you mix up the oats.
- Mix the oats, yogurt and milk in a bowl. Combine well.
- Put half the oats in the bottom of a wide mouth jar. Add a layer of half the cooled chia “jam.”
- Top the wit the remaining oats and the rest of the chia jam.
- Put it in the fridge overnight.
This recipe makes enough oats for two days worth of breakfast.
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.
- 3-4 ripe bananas
- 1/3 cup softened butter
- 2/3 cup coconut sugar
- 1 large egg
- 1 tsp vanilla
- 2 Tbsp buttermilk
- 1/2 cup semolina flour
- 1 cup all purpose flour
- 1 tsp baking power
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 425 F and lined 12 muffin tins with paper cups or reusable muffin cups
- Mash bananas in KitchenAid with paddle attachment.
- Add in butter and mix well.
- Add in sugar, egg, vanilla, and buttermilk and mix well.
- Whisk the dry ingredients together.
- Add dry ingredients to wet and mix until just mixed (don’t over mix).
- Bake at 425 for 5 minutes, reduce heat to 350 and bake another 17 minutes until skewer comes out clean.
- Cool 5 minutes and then remove from tin.