About Cheri Neufeld

http://kitchensimplicity.com

Posts by Cheri Neufeld:

Maple Gingerbread Syrup & Latte

By in Beverages, Christmas, Condiments, Warm No Comments Tags: , , , , , ,

gingerbread latte

I got this idea of making a processed-sugar-free simple syrup, for our beverages, out of pure necessity. We’ve been sick more often this year then any I can remember, which I’m crediting to the fact that Max started going to playschool. And, every time we get sick it seems to be when we’re not being as careful about what we eat – less probiotics, more processed sugar, etc. So in my need for the occasional coffee to get through a sleep deprived day, and the fact that I don’t really like coffee without some sort of sweetener + flavour booster, and also the fact that a girl just has to unwind with a latte once in a while, I decided to create a different kind of flavoured simple syrup. One with all the spices of gingerbread and the sweetness of maple syrup. A.K.A. Christmas in a mug.

You can use this syrup to flavour and sweeten whatever kind of drink you like, hot chocolate, iced coffee, mochas – you name it! I’ve included a recipe for how I turn it into a gingerbread latte. I add whipped cream for special days but enjoy it just as much without for a midweek pick-me-up. Lucky for you, it’s almost the weekend so you deserve a dollop or two. ;) Happy Friday!

Maple Gingerbread Syrup

  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses

Stir together all ingredients in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Use immediately or allow to cool before storing, covered, the fridge. Stir or shake before using.

Makes: 2/3 cup

Gingerbread Latte

Feel free to fiddle with the amounts to make it perfect just for you.

  • 1/2 cup milk (or milk alternative)
  • 1.5 tablespoons maple gingerbread syrup
  • 2 fl. oz (1/4 cup) espresso or very strong coffee
  • nutmeg, optional

Place milk and syrup in a small saucepan. Whisk over medium heat until steaming. Pour coffee into mug, top with milk mixture. Serve immediately or top with whipped cream and a sprinkling of nutmeg, if desired.

Serves: 1

Latte adapted from allrecipes. Syrup adapted from Annie’s Eats.

Peppermint Mocha Granola

By in Breakfast, Christmas, GF Mains 1 Comment Tags: , , , , ,

peppermint mocha granola

I’ve gotten into the habit of making a different granola recipe each month, depending on the flavours of the season. My family loves granola and it’s pretty hard to get sick of it when you’re having new flavours all the time.

December is the month of peppermint so naturally the first flavour combination to come to mind was peppermint mocha. After that idea popped into my head there was no going back. And, I have to say I was quite happy with the results. It’s a slightly indulgent, yet healthy way to start the day – all the flavour of a Starbucks Peppermint Mocha without the calories.

It also makes a great homemade edible gift, placed in a jar with a cute tag (these are some of my favourites) or a printed recipe card (I think these are super cute and you can fill out the form online). Whether you keep it all to yourself or share some with friends, I hope you enjoy this as much as we did!

Peppermint Mocha Granola

  • 4 cups rolled oats
  • 1 cup quick oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced (or slivered) almonds
  • 1/3 cup coconut
  • 1/3 cup ground flaxseed
  • 1/4 cup warm water
  • 6 tablespoon olive oil
  • 1/2 cup maple syrup
  • 1/4 cup instant coffee granules (use decaf for kids)
  • 1 teaspoon vanilla
  • 1/2 teaspoon pure peppermint extract
  • 4 oz. semi-sweet (or bittersweet) chocolate, chopped

Mix together oats, salt, almonds, coconut and flaxseed in a large bowl.

In a small saucepan combine water, oil, maple syrup, instant coffee, vanilla and peppermint. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet

Bake at 275ºF for 30 minutes. Remove from oven and stir. Bake an additional 20-25 minutes, until browned and crisp (will continue to crisp a bit as it cools).

Allow to cool completely before  stirring in chocolate.  Store in a sealed container for up to one month.

Makes approximately: 8 cups

*Use gluten-free certified oats if making gluten-free.

 

Slow Cooker Roast Chicken

By in Christmas, GF Mains, Main Dish, Poultry 11 Comments Tags: , , , , ,

slow cooker roast chicken

Roast chicken has been my nemesis for a long time. I’ve always liked the idea of it but no matter how hard I try I can’t ever seem to get the baking time right. Even with a thermometer I always feel like I underbake it and we end up throwing out all the brown meat because I get so nervous about eating raw chicken, and I hate wasting food! One day I will conquer the traditional roasted chicken, but for now I am very happy I found this recipe that uses the slow cooker, it is awesome!

I love this recipe for many reasons. 1) It takes away the guesswork of knowing the perfect time to take out the bird. 2) It frees up oven space for any sides you may want to bake. 3) It makes your house smell delicious for hours and hours. 4) The drippings left in the crock pot make for some pretty delicious gravy. 5) It seals all the juices in, making the chicken juicy and moist. 6) The rub ensures a deliciously flavourful bird. 7) Just like any roast chicken the leftovers can be used throughout the week and the carcass can be used for chicken broth. It is a win all around!

I know what you’re probably thinking – that the skin must be soggy and gross since there’s so much moisture in the slow cooker. But it’s not at all! The skin turns out crispy and flavourful, thanks to the spice rub. There’s no liquid added to the slow cooker so that keeps it from being overly moist. The only issue I found was that I couldn’t pick up the whole bird and transfer it to the serving platter. It was so tender it fell apart while I was trying to take it out. It really wasn’t a big deal because we were cutting it all up anyways, but if you’re worried about appearances you may need to leave it in the slow cooker or perhaps line your slow cooker with foil for easier removal. Either way it doesn’t affect the delicious flavour of the tenderness.

This is a great recipe to have cooking while you’re away at Christmas festivities and would also be a great main for a small Christmas dinner. It’s stress-free, comforting and no-fuss – a definite must this time of year.

Slow Cooker Roast Chicken

The cooking time depends on the heat of your slow-cooker. Mine runs hot so it only takes 5 hours. Once you get to know your slow cooker it will be easier to gauge if you need the lesser or longer time.

  • 1 whole chicken
  • 1 onion, sliced
Spice Rub
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground pepper

Rinse chicken under cold water; pat dry. Mix together all ingredients for spice rub. Rub the spices on the outside and inside of the chicken. Refrigerate until ready to cook or place in the slow cooker immediately. Stuff cavity with sliced onion. Cook on low 5-7 hours, or until chicken is cooked through. Remove chicken to serving platter and let rest for 15 minutes, before serving.

Serves: 6

Adapted from Tasty Kitchen originally from strubleroots recipes.

Gingerbread Playdough

By in Christmas, Kids 2 Comments Tags: , , , ,

gingerbread play dough

I first made this playdough last spring. I’ve been waiting and waiting until Christmas to share it with you. While we make it all year long it is especially wonderful at Christmas. It’s a great distraction for the kids when you want to get some baking done by yourself. The kids can feel like they’re participating and you can do your own thing. It also makes great homemade gifts for classmates or cousins.

When my kids play with this, the whole house smells like cinnamon and spice. My hubby will come home and think I’ve been baking something wonderful when really the kids have just been playing with playdough. A disappointment to him but at least the house smells nice and the kids have been happily entertained. :)

I figured since it’s a recipe I could share it on a food blog. Plus, technically it is edible. Disgusting and salty, but edible. ;)

Gingerbread Playdough

Stored properly this dough should stay supple for a couple of months.

  • 1 cup all-purpose flourx
  • 1/2 cup salt
  • 2 teaspoons cream of tartar
  • 1 tablespoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2 tablespoons canola oil
  • 1 cup water

Mix together flour, salt, cream of tartar, and spices in a medium-sized pot. Stir in the oil and water until evenly mixed (will be thick). Place pot over medium-low heat, cook and beat with a wooden spoon, until the mixture is playdough consistency. Remove from pot (Careful, it’s hot!) and knead with your hands until smooth. Store in an airtight container.

Makes approximately: 2 cups

Adapted from The Sweet Adventures of Sugarbelle.

Christmas Tree Hunting + Classic Vanilla Marshmallows

By in Candy, Christmas, GF Sweets No Comments Tags: , , , , , ,

christmas tree hunting

Last weekend we braved the snow and the cold and headed out west to find a Christmas tree with my family. I haven’t gone tree hunting in many, many years, so I was really looking forward to it. And, it did not disappoint. It was so much fun, despite the cold. And, after we all found our perfect tree, we made a fire, sharpened some twigs and roasted some homemade marshmallows to make s’mores. It was a wonderful way to kick off the Christmas season.

One day I want to get a tree like this. I think it would be adorably hilarious. It just looks so whimsical. :) But, since this was the first time we’d gotten a tree as a family we needed to find the classic “perfect” tree. So the boys went on a search and when they found it, Max helped his Daddy cut it down.

I didn’t get any pics of the s’mores fun because I was too busy roasting marshmallows and making sure my baby girl didn’t make a dash for the fire. But they were delicious and I love how the homemade marshmallows caramalize over the fire – so much better than store-bought I tell you!

When we got home, we turned on the christmas tunes, poured some eggnog and decorated the tree. Now all that’s left is to bake some gingerbread cookies to hang on the tree. It’s officially Christmas at my house!

I just had to share this marshmallow recipe with you. It is a crowd pleaser. I made both chocolate and vanilla marshmallows, and these vanilla marshmallows won, hands down. They are great for roasting, melting on top of hot chocolate (I like to cut up any scraps and turn them into mini marshmallows!), given as gifts, or used in your favourite Christmas recipe that calls for marshmallows.

They are also pretty much foolproof. My candy thermometer crapped out on me while I was making these marshmallows so I ended up cooking the sugar syrup far past the soft ball stage, and they still turned out fabulously soft and chewy. Although, there were strands of hard sugar stuck on the whisk, and the occasional sugary crunch in a marshmallow. Oops! But, that is to say, don’t be intimidated by making marshmallows, it’s easy peasy and not nearly so stressful as you might think. And if you don’t have a candy thermometer, not to worry, I’ve got instructions for that too.

I’d love to know, how are you kicking of this holiday season?

Classic Vanilla Marshmallows

  • 4 envelopes unflavoured gelatin
  • 3 cups sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water, divided
  • 1 tablespoon pure vanilla extract
  • icing (confectioners) sugar

Lightly grease a 9×13 baking dish, line with parchment, and grease again; set aside.

Place sugar, corn syrup, salt, and 3/4 cup water in a medium-sized saucepan. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture registers 240ºF on a candy thermometer (the soft-ball stage*).

Meanwhile, put remaining 3/4 cup water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Using whisk attachment, gradually beat hot syrup into gelatin mixture, on low-speed. Slowly raise the speed to high. Continue beating until mixture is very stiff (about 12 minutes). Beat in vanilla. Using a greased spatula, scrape mixture into prepared baking dish, smoothing the top. Let sit, uncovered, until firm (about 3 hours).

Spread some icing sugar onto a work surface. Unmold the marshmallow onto the sugar; remove parchment. Lightly brush a sharp knife with oil or more icing sugar. Cut marshmallow into 2-inch squares (or use a cookie cutter to make desired shapes). Roll each marshmallow in additional icing sugar, to coat, shaking off excess. Store marshmallows in an airtight container. Freeze for longer storage

*If you don’t have a candy thermometer you can test the sugar syrup for the soft-ball stage. To do this, drop a small amount of syrup into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the sugar syrup from the heat.

Makes approximately: 24

Adapted from Martha Stewart.

December Meal Plan – Quick Dinners

By in Meal Plans No Comments Tags: , , ,

December Meal Plan – Quick Dinners

With the holiday season upon us I know that we are all going to be busy, busy, busy. Hopefully with fun things like holidays parties, shopping and baking. Nothing too stressful right. ;) When life gets busy a good supper can be the first thing to go because by the end of the day we”re just too exhausted to even think about what to have for supper, never mind make it. That”s why for this month”s meal plan I”m sharing quick and easy dinners that are no-stress. So you can get back to enjoying the season on a full, happy belly in no time.

Monday


Baked Chicken Taquitos

Make these chicken taquitos for a quick mexican-style weeknight dinner – just assemble and bake. Serve with some Quick Mexican Rice to round out the meal.

Tuesday

Creamy Ham & Rice Soup

This Ham and Rice Soup is comfort in a bowl. It’s creamy, chunky and satisfyingly delicious. On a cold winter”s night it really hits the spot.

Wednesday


Quick French Dip Sandwiches

Proof that simple is often best. This is the quickest and tastiest beef dip I’ve ever made. Crisp and airy ciabatta rolls get topped with garlic, butter and cheddar cheese, broiled till bubbly and then piled with beef. Serve them alongside the spiced up beef broth and a crispy salad. Easy peasy and crave-worthy delicious.

Thursday


Homemade Hamburger Helper – Beef Stroganoff

This homemade hamburger helper is just as easy to throw together as the boxed stuff but tastes so much better. Although just like the boxed kind, this recipe receives zero points for attractiveness. But taste trumps looks right? Serve with a salad or a side of veggies.

Friday


Tropical Barbecue Chicken Pizza

This is still one of our favourite pizza”s. We make it often. You can use any style or shape of pizza dough you like. We”ve made it with thick crust, whole wheat, thin crust – it”s all good. I consider pizza a quick meal because I”ve always got pizza dough in the freezer, but if that”s not something you do, feel free to pick up some pre-made dough for extra ease.

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