Saturday, 25 January 2014

Carrot Mash w/ Orange & Mint

beautiful in colour.
lovely and sweet in flavour.
this new take on mashed carrots courtesy of Fine Cooking, brings a refreshing twist to an already loved vegetable. 

 perfect served alongside a roast chicken dinner, or even lamb.  enjoy!  xo

Carrot Mash w/ Orange & Mint

2lb. carrots, peeled and cut into 1-inch pieces
kosher salt
2 Tbsp unsalted butter, cut into 2 pieces
2 Tbsp heavy cream
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp finely chopped fresh mint
1/2 tsp finely grated orange zest; more as needed
hot sauce, such as Tabasco, to taste

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch.  Add 1 tsp salt and bring to a boil.  Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
Drain well in a colander, letting the steam rise for a few minutes.  Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.
For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
For a smooth texture, puree the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
Season to taste with more orange zest, salt, or hot sauce before serving.

Yields 4-6 servings
recipe courtesy Fine Cooking

Friday, 24 January 2014

Mediterranean Breakfast Pizza

fact:  good mornings always start with pizza.

fact:  better mornings start with a healthy Mediterranean inspired breakfast pizza.

today is a better morning.

deliciously simple and tasty.  #winning

Mediterranean Breakfast Pizza

1 whole wheat Greek style pita
1/4 cup red onion, diced
1/4 cup tomatoes, diced
1 garlic clove, minced
1/2 cup spinach
1 1/2 Tbsp feta cheese, crumbled
1 egg
2 tsp olive oil
pinch of dried oregano (optional)
pepper to taste

Toast pita in oven or toaster oven until crisp.  
In small saucepan over medium heat add oil and onions and cook till translucent, stirring often.  Add in garlic during last minute of cooking time.  Add in spinach and pinch of oregano and cook stirring until wilted.  
Meanwhile while onion mixture cooks, fry an egg in a separate pan to your desired liking.
Top toasted pita with onion mixture.  Sprinkle on tomatoes and feta and top with cooked egg and a sprinkle of pepper

Serves 1

Thursday, 23 January 2014

Lemon Poppyseed Scones

fact: scones are a good thing.

lemon is always a good idea.

so by that logic, the two together should be magical.
right?  right.

throw in a few poppyseeds for good measure.

good morning.

Lemon Poppyseed Scones

2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/3 cup sugar
6 Tbsp butter
3/4 cup buttermilk
1 egg
1 Tbsp lemon zest
1 Tbsp poppyseeds

4 Tbsp lemon juice
1 cup confectioners' sugar

Preheat oven to 375.  Line baking sheets with silpat mat or parchment paper.  Set aside.
In large mixing bowl combine flour, baking powder, salt, sugar, zest and poppyseeds.  Cut in butter.
In separate bowl combine buttermilk and egg.  Add to dry ingredients.  Stir to combine. 
Turn out onto lightly floured surface and knead 5-10 times.
Pat out to form a circle 1 1/4-inch thick, cut into 8 equal segments.
Transfer to prepared baking sheets and bake for 12-15 minutes or until golden in colour.
Allow to cool on baking rack.
Meanwhile to prepare glaze:  whisk together sugar and lemon juice.  Drizzle over scones, using as much or as little as desired.
Enjoy.  xo.

adapted from my butterscotch apple scones

Sunday, 19 January 2014

Pineapple Upside-Down Pancakes

a new year means new pancakes.
what can i say, i'm a creature of habit.  sundays = pancakes, and always will.

lately i've been craving hawaii.  this time last year the countdown was on to a big, wonderful family vacation, and ever since then, everyday since (seriously) the kids talk about the ocean, pineapple and when we are going again.

this year = no hawaii unfortunately (insert sad face here)

but before you feel too bad for me, i do have vacations to boston, halifax and kelowna planned, and that's only up until august.  2014 is shaping up to be a good travel year for mr. handsome and i.

but with hawaii off the table and on my mind, i wanted to make a breakfast that would transport me back to the island i love so much.  warm breezes, ocean waves, pineapple, and memories of time spent with my loved ones...

...and so was born pineapple upside-down pancakes.  caramelized pineapple baked into fluffy, golden cakes of happiness.  

 this is my happy place.

Pineapple Upside-Down Pancakes

1 1/2 cups all-purpose flour
3  Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/4 - 1 1/2 cup milk
2 Tbsp melted butter
1 egg
1 (540g) can of pineapple rings (10)

confectioners' sugar for dusting and syrup

In large bowl whisk together first 5 ingredients.
In separate small bowl, whisk milk, butter and egg together.  Add wet ingredients to dry and mix until combined.
In buttered non-stick skillet over medium heat, place pineapple rings and cook until golden brown, approximately 2-3 minutes.  Flip and drop 1/4 cupfuls of batter over top, cook till bubbles form on top, approximately 3 minutes.  Flip and cook for an addition minute or two.
Note: some of the batter will seep through the hole of the pineapple ring, so you'll want to flip one more time and cook for 30 seconds to 1 minute.

Dust with confectioners' sugar and serve with syrup.

Yields:  8-10 pancakes
adapted from my lemon poppyseed pancakes

Friday, 17 January 2014

Roasted Beet Hummus

and the love affair continues...

with beets
with hummus
with mid-morning snacking
with the 'almost weekend'

today "r" and i decided to make an extra pretty batch of 'hummus,' trading in the traditional garbanzo bean for beets and Greek yogurt.  

this dip is not only a beautiful hue, but it's wonderfully healthy, full of iron, protein, and of course flavour.  


Roasted Beet Hummus

2 large beets, washed, root ends and stems still intact
2/3 cup Greek yogurt, plus more for garnish
4-5 Tbsp Tahini
1 clove garlic, grated
zest and juice from lemon
sea salt and pepper

pita bread for serving

Preheat oven to 425F.  Individually wrap beets in tinfoil and roast for 45-55 minutes.
Allow to cool, rub off skins and cut into wedges.
In bowl of food processor combine all ingredients in bowl of food processor, except zest,  and whirl till smooth.  Adjust seasonings to taste.
Transfer to serving bowl.  Garnish with a dollop of Greek yogurt and lemon zest.

Serve with pita bread.

Adapted from my hummus recipe

Saturday, 11 January 2014

Pear, Pistachio & Cranberry Baked Oatmeal

here is another one of my most favourite baked oatmeal concoctions.  i'm almost certain that i love/live for this stuff alone.

it doubles as breakfast or dessert, with the addition of ice cream or whipped cream topping.  need i say more?  

i decided to change up the usual banana bread, strawberry-rhubarb, and apple cinnamon variety, by substituting in pear, pistachio & cranberry.

breakfast today, dessert tonight (or this afternoon.)

#winning #passtheicecream

 above: breakfast
below: dessert

see how seamless the transition is...

Pear, Pistachio & Cranberry Baked Oatmeal

2 Tbsp unsalted butter, melted and cooled slightly
2 cups old fashioned oats
1/3 cup pistachios, roughly chopped
1/2 cup brown sugar, packed
1 tsp baking powder
1 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened apple sauce (or pear apple if you can find it) 
1 large egg
2 tsp vanilla
1 Bartlett pear; cored, peeled & diced
1/2 cup dried cranberries

Greek yogurt, whipped cream or vanilla ice cream for serving (optional)

Preheat oven to 375F.  Spray an 8-inch square baking dish with non-stick spray.  Set aside.
Combine oats, pistachios, cranberries, sugar, baking powder, ginger, cinnamon, and salt in a large bowl.
In separate bowl, whisk together milk, applesauce, egg, 1 tablespoon butter, and vanilla.
Add wet ingredients to dry and combine till mixed.  Fold in diced pear.
Transfer mixture to prepared baking dish.  Drizzle with remaining butter.
Bake for 40-45 minutes, until top is nicely golden and oat mixture has set.  Allow to cool slightly.

serve with Greek yogurt or whipped cream if desired.

Yields: 4-6 servings
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