Blueberry, Banana Bread

Winter Comfort

Power greens, Tomato & Onion Pork Sausage & Rainbow Potatoes

  Roasted onions & garlic with sweet & rainbow potatoes, seasoned with herbs de Provence~ sage, lavender, basil, fennel,rosemary, marjoram & thyme.

 Tomato & roasted onion organic, ethical pork sausage  (Jamie Oliver label) with red peppers & apples: Sauted with sweet kale, broccoli, brussel sprouts, cabbage, chicory & garlic.

Organic baby tomatoes & cucumber slices

Grilled BBQ Pork Loin with Grilled Asparagus, Cucumber & Pomegranate Salad

Another family favourite

Preheat oven to 375'

Coat cast skillet with virgin olive oil.

 Season pork loin with Montreal steak spice.

 Cook for 10 minutes per side. Coat with favourite bbq sauce. 

Allow to cook another 5-7 minutes. 

The salad:

This is another seat of my pants selection.

Slice cucumbers, red sweet onion, and  scoop seeds of half of a pomegranate.

Set aside.

In a small jar combine 3 tbsps of olive oil, 2 tsp of rice vinegar, 

 Fresh black pepper to taste & 1/8 of a cup of raspberry orange juice. 

Shake well. 

In a skillet set on  medium low, 

 Cook sliced asparagus in 1tbsp of olive oil, until tender crisp, 

Season with Pink Himalayan sea salt.

Combine asparagus, with onions, cucumber, pomegranate.

Lightly coat with dressing, stir gently. 

Top with crumbled feta cheese. 

Served with a side of fries.

Enjoy! 

Pork Loin Roast with Vidalia Onion glaze

Another by the seat of my pants meal!  

 

Preheat oven to 350'

Place a 5 lb boneless, pork loin roast in cast iron roaster

Season with garlic & black pepper

Coat with 1/2 cup of Vidalia onion vinaigrette

( I used Oak Hill Farms)

Add 2 cups of baby carrots 

Bake covered for 2  1/2 hours, no peeking|!!!

Remove roast & carrots from pot.

Bring drippings to a boil on the stove, 

  then add your favorite thickener.

I used approx 2 tbsps of sifted flour,

 mixed with 1/4 cup of cold water,

whisked into drippings.

Simmer until thick .

This makes a sweet gravy, delicious on mashed potatoes and meat. 

Enjoy! 

Apple Streusel Cake

Fall is in the air! 

With bins full of  fall apples, this delicious cake is perfect,

 with a hot cup of tea or coffee.

Preheat oven to 350'~ lightly grease tube pan with coconut oil

Combine the following ingredients well, until it resembles a crumbly mixture:

1 cup of  brown sugar

2 cups of chopped apples* do not peel apples! 

1 cup of sliced almonds

1/4 cup of omega 3 & flax flour

3 tsps of cinnamon

2 tsps of cardomom

1 tsp of ginger

1tsp of cloves

1 tsp of lemon juice or lemon shake

4 tbsps of melted butter

Set aside

For the cake

Dry ingredients:

2 cups of omega 3 & flax flour

1 tsp of baking powder

1 tsp of baking soda

~

1/2 cup of butter softened

1/2 cup raw sugar

3 large organic eggs

1/2 tsp real vanilla 

1/3 cup of squeezed orange juice

In a  bowl combine the above dry ingredients well.

Using a mixer, in seperate bowl, combine sugar and eggs until light and fluffy,

 Then, add eggs one at a time, add vanilla.

Alternately beat flour mixture and orange juice into egg mixture.

Spoon half of batter into pan, top with half of apple streusel mixture. 

Top with remaining batter. 

Bake for 15 minutes.

Remove cake from oven & top with remaining streusel. 

Bake for another 30- 35 minutes, or until toothpick comes out clean. 

Allow to cool completely on wire rack. 

Serve with cream cheese icing. 

Stuffed Chicken Breasts Wrapped in Bacon

Stuffed Chicken Breasts, wrapped in Bacon

Baby potatoes

&

 Broccoli Slaw with sesame sticks and mixed nuts

*preheat oven to 375'

Slice 5, boneless skinless chicken breasts, in half.

Lay 2 slices of mozarella cheese on one half of breast , add baby spinach leaves

Season with garlic, black pepper, pink Himalayan salt.

Fold Chicken breast over ~ sandwich filling inside breasts~

Wrap each breast in 3 slices of bacon to cover entire breast end to end.

Place on a cast iron skillet lightly coated with olive oil.

Bake for 12 minutes, turn and allow to cook for another 12 minutes. Continue to turn & cook until both sides are completely brown and slightly crispy.

Serve with baby potatoes and broccoli slaw. 

Enjoy! 

Lemon Pound Cake with Cherries & Vanilla Cream Icing

Sriracha Pasta

HOT & Delicious! 

Another " By the seat of my pants" meal.

This is a no meat meal! 

  

You will need:

1 pkg of cracked black pepper, whole grain pasta, prepared according to pkg.

 On medium heat, in a large skillet, saute 3 large, chopped cloves of garlic in 2 tbsps of extra virgin olive oil and 1 tbsp of butter.

Add one large chopped onion & 1 large chopped red pepper. 

Saute until onions are clear.

Add 2 cups sliced Crimini mushrooms, continue to cook until mushrooms are tender.

Add 1/4 cup +, of Sriracha  sauce, coating mushrooms thoroughly. 

Lower heat.

Allow to simmer for another 3-5 minutes.

Add cooked pasta to skillet and toss well. 

Serve topped with sliced grape tomatoes and fresh grated Parmesan cheese. 

 Trust me~ no leftovers!   

Double Chocolate Cherry Cake

Back to baking!!! 

Double Chocolate Cherry Cake

With cherry marble ice cream & dark chocolate drizzle! 

Simple Pasta

We've all been there, what am I going to make for dinner? 

It is 5'o clock and all I have decide to cook so far is Cod. 

Pasta to the rescue!

This is one of my daughters favorites! 

What you need: 

1 pkg whole grain pasta

2 tbsp of olive oil

organic cherry tomatoes, sliced in half

2 cups of spinach chopped

1 small sweet onion

3 cloves of garlic chopped

fresh ground black pepper

fresh ground parmesan cheese

*Bake cod at 325, baste with  melted butter, season with dill and garlic.

Bake until flaky.

Cook and drain pasta

In a heated skillet add olive oil, garlic and onions.

Saute until onions are clear, add  tomatoes and spinach.

stir gently

When spinach starts to wilt, remove from heat.

Pour drained pasta, into large mixing bowl, preferably stainless steel, it will hold the heat.

Top pasta with skillet mixture, toss well, with an additional drizzle of olive oil 

Season with black pepper and parmesan cheese. 

There won't be any leftovers;) 

enjoy!   

Blueberry, Raspberry Oatmeal Muffin

Perfect with a cup of coffee or tea.

A delicious start to the day.

What you need:

preheat oven to  400'

lightly oil muffin tin

1 cup of flour

3/4 cup steel cut oats

1/3 cup sugar

2 tsps baking soda

1/4 tsp salt

1 tsp cinnamon

1  room temperature egg, beaten

3/4 cup unsweetened almond milk

1/4 cup vegetable oil or applesauce

1 tsp vanilla

1/2 cup blueberries

1/2 cup raspberries

Combine dry ingredients in bowl, create a well in the center of the dry ingredients.

Combine wet ingredients in separate bowl, then pour into well of dry ingredients. 

Then add fruit, stir until just combined.

Bake 18-20 minutes,

 or until toothpick comes out clean, when inserted into center of muffin. 

Enjoy! 

Vanilla Cupcake with Strawberry Heart

 Mexican vanilla cupcakes 

Topped with a dollop of icing and a sugared strawberry heart. 

*A couple of dark chocolate chips help to keep these yummy hearts in place.

Citrus Cake

A lemon cake layered with orange jam.

Tastes like summer

Turkey Chili

Making the most of leftovers! 

Leftovers from a turkey dinner made this delicious meal.

What you need:

In a  crock pot set on low,

combine all the following ingredients:

3 cups of roast turkey cut into bite size pieces

3 cups of diced tomatoes

3  cloves of garlic, chopped finely

1 medium white chopped onion

1 cup of sliced mushrooms

1 cup of corn

1 cup each, chopped red and yellow pepper

2 cups rinsed red kidney beans

2 cups rinsed black turtle beans

3 cups brown beans in tomato sauce

4 tbsps of chili powder

3 tsps of cayenne pepper

1 tsp cumin

1 cup tomato sauce

1/4 cup tomato paste

cover and allow to cook for 6-8 hours, stirring regularly.

Serve with guacamole and your favorite taco chips. 

Enjoy! 

Dark Chocolate & Chili spice Cupcake

Add a little spice to a special evening! 

Thoughts of Valentines come to mind, with this

 Dark Chocolate, Chili powder, Cardamom and Cinnamon Cupcake.

Served in a wine glass with pomegranate & white chocolate ice cream.   

 Hot out of the oven, filling the air,  a delicious smell of dark rich chocolate and spice.

Top with milk chocolate icing. 

 Rich, Decadent, Scrumptious! 

Smoked Ham and Vegetable Soup

A Cold Day Cure

This delicious soup was made from a leftover smoked ham, with a generous amount of meat left on the bone.

What I did:

Place ham bone in medium pot with 2 containers of low sodium, vegetable broth. 

Add Chopped: 1 medium onion, 2 stalks of celery, 2 cups of baby carrots, 2 cloves of garlic.

Spice with: 1 tsp fresh ground black pepper, 1  tsp cayenne, 1 tsp red pepper flakes, 1 tbsp of brown sugar, 1 bay leaf

Bring to boil. Lower heat and simmer for 2 hours, until meat is falling off of bone.

Remove bone & bay leaf from pot.

Cut away all remaining meat from bone and return meat to pot.

*If the pieces of meat are very large, slice into smaller bite size pieces 

Add: 1 bag each:  broccoli slaw, and coleslaw

3 small peeled & chopped sweet potato.

1/2 cup of tomato paste

Continue cooking on low heat for 1 or more hours.

Stir frequently.

Serve and Enjoy! 

BBQ Chicken Ranch Salad with Green Pears

New Year = Healthy Start 

A really simple & delicious lunch, or dinner

What you need:

Baby spinache and kale.

Grilled chicken breast, seasoned with garlic, 

 & lightly basted with your favorite BBQ sauce.

Chopped cucumber, red pepper, tomato &  green pear.

Grated Sharp cheddar cheese

Mixed nuts with currents, sunflowerseeds, peanuts,

 cashews, almonds & pumpkin seeds. 

Your favorite brand of ranch dressing.

Make a bed with the greens & top with vegetables and fruit.

 Add Grilled chicken, top with grated cheddar, then sprinkle with nut mixture & more pears. 

Drizzle top with  ranch dressing. 

Absolutely delicious. 

Enjoy!   

Vanilla Shortbread

A holiday favorite

What you need:

1 cup unsalted butter, softened

2 tsps REAL vanilla

* artificial vanilla flavor, will not provide good result

1/2 cups icing sugar

1/4 cup cornstarch

1 1/2 cups flour

Whip butter, add vanilla

 Then one at a time; add sugar, cornstarch and flour. 

Beat on low for 1 min, then on high for 3-4 minutes until completely combined.

*Once mixed into butter, I usually remove from mixers and combine by hand to form into a well combined ball. 

Using a teaspoon portion, roll into small balls, place on baking sheet and press down with the tines of a fork.

Bake for 12-15 minutes until bottom edges of cookie are lightly browned.

Cool on rack, store in airtight container.

Should be stored in cool dark area.

1 week stored in dark area on counter,  2 weeks in fridge, do not  freeze. 

Lemon Chip Cookies

Lemon Chip Cookies

If you love lemon, these will hit the spot, 

Delicious with a cup of coffee or tea!  

Preheat oven to 350'

What you need:

2/3 cup unsalted butter

2/3 cup sugar

1 egg

2 tsp vanilla

3 tsps of True Lemon, crystallized lemon shake or

6 tbsps of fresh squeezed lemon juice

1 tsp baking powder

1 generous cup of lemon baking chips

Beat butter and sugar until fluffy, then

Beat egg and vanilla into butter mixture & add lemon, if using lemon juice.

Sift flour, baking powder and lemon shake, into wet ingredients

mix well,

Add lemon baking chips, mix until thoroughly combined. 

Bake 12- 15 minutes, when bottom edges of cookies are lightly browned.

Cool on rack. Once cooled, store in air tight container.

Counter storage 2 weeks 

Freeze up to 6 months.

Christmas Baking

                                                 “Figgy pudding”
A funny name for a delicious Christmas desert, smothered in a rum sauce and set on fire. I realize, it is not always a  popular dessert, at least not with many I know. In fact, it seems to fall into the same category, as the traditional Christmas fruit cake, or doorstop to some, which I also love. There are so many wonderful seasonal desserts that get a bad rap, another being mincemeat tarts, again, I love. I think you can see the pattern here.

My husband is not a big dessert eater. He does like chocolate chip cookies, but he likes them thin, crispy, without too many chocolate chips. Both of my boys are similar, they have their favourites, but they can actually take it or leave it altogether. My daughter, she is mom's girl! We could devour a whole cheesecake in one sitting. The problem with our love of desserts is that we both have this really high metabolism thing going and sugar is like pumping in straight caffeine. This, can be a slight problem, considering that creating and pushing the consumption of desserts; and of course other meals, is a passion filled pursuit. This means a true test of will power on a regular basis.
 One " cure" , was the week I made 6 dozen cupcake samples. Let's just say there were requests for something other than cupcakes. Of course, I did accommodate the request with cheesecake. Pumpkin, lime, chocolate &  oreo flavours.

Now the Christmas season is upon us. Baking euphoria!
I have been known to do all of my Christmas baking in one day/night. All of it. Still baking gingerbread at midnight; The house smelling scrumptious. My husband thinking I have lost my mind. To be honest, he quite often makes this consideration. But being the wonderful, intelligent man he is; and with his years of experience with the crazy woman in the kitchen , he is always" supportive".
The official list of Christmas goodies is floating in my brain; including, truffles, gingerbread, pumpkin pound cake, , shortbread, cranberry orange fudge and a superfluous amount of other delights.
I will, as always, try to attempt, to schedule the baking over a span of a few days, rather than a one day marathon. But, I make no promises. Once those Christmas carols start to play, that sampling sugar rush kicks in and lets not forget a few seasonal libations on the side. Who knows.
~ Wishing you happy holiday baking!~