About Cheri Neufeld

http://kitchensimplicity.com

Posts by Cheri Neufeld:

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

23 Homemade Edible Gifts

By in Christmas 5 Comments Tags: , , , , , ,

23 Homemade Edible Gifts

I love giving the gift of food at Christmas, and I know I”m not the only one. Dreaming and scheming about what to make for holiday parties, hostess gifts, stocking stuffers and to have on hand for last-minutes guests, is just so much fun. I thought I”d kick things off with some of my favourite holiday foods that are perfect for gift giving. Many of these will be making their way into the gift baskets and stockings that I”ll be giving away all throughout the month. Shhh. Don”t tell. ;)

Breakfast

Gingerbread Granola / Pear & Walnut Sour Cream Coffee Cake / Chai Spiced Banana Bread

Invited to a holiday brunch? Why not return the favour and bake up a breakfast treat for the host to enjoy at a later date? The coffee cake and banana bread are great additions to the brunch itself, and the granola makes a fabulous gift because it will stay good for a couple of weeks, so there”s no pressure to eat it all at once.

Snacks

Fig Newton Crumble Bars / Maple Walnut Apple Chips / Homemade Wheat Thins

Bringing snacks to a holiday party is a must. Wether it be crackers, dried fruit or bars, these make for some yummy holiday snacking – and on the healthy side to boot.

Jam

Apple Cranberry Jam / Grapefruit Cranberry Marmalade / Vanilla Tangerine Marmalade

Preserves make great hostess gifts, stocking stuffers or last-minute presents, incase you forgot someone! If you haven”t already put up some summer fruit, have no fear. You still have time for a fall canning session. These jams take advantage of in-season produce – apples, cranberries, grapefruit and tangerines.

Sweets

Caramel Cappuccino Walnut Bars / Peanut Butter Popcorn Crunch / Cinnamon-Honey Marshmallows / Mocha Chip Banana Bread / Mocha Almond Biscotti / Cappuccino Nanaimo Bars

Mocha and coffee flavoured things seem to be a theme with me at Christmas. And why not? Just hearing the words gives me a warm and cozy feeling. If coffee”s not your thing make sure to try the cinnamon-honey marshmallows or peanut butter popcorn crunch. They make for a great movie night with friends!

Cookies

Lattice “Pie Crust” Sugar Cookies / Ginger Crinkle Cookies / Christmas Cookie Puzzle / Eggnog Sugar Cookies

Cookies are a must at Christmas and can take all sorts of fun shapes, sizes and flavours. Sugar cookies are great for gift giving because they don”t go stale very quickly. But you can”t go wrong with ginger crinkle cookies either because they just look and taste so festive.

Chocolates

Dark Chocolate Rum Truffles / Hazelnut Truffles / Chocolate Dipped Coconut-Almond Candies / Cranberry Almond Bark (not pictured)

Truffles and bark are so fun to make, and so adaptable too. The only thing to keep in mind is that most recipes need to be stored in the fridge so you”ll need to take this into account in your packaging, and make sure to let the recipient know too!

I can”t wait to share more edible gifts with you over the next couple of weeks!

What are your favourite foods to gift during Christmas?

Crispy Baked Taco Shells & Seasoning

By in Beef, GF Mains, Gluten Free, Main Dish 2 Comments Tags: , , , , ,

crispy baked taco shells

Normally my family eats our tacos burrito-style – rolled up in a soft flour tortilla. But, lately I’ve been craving crispy taco shells. It’s just something about that crunch. But, I don’t really like the ones you get from the store, they’re not the epitome of health and aren’t all that flavourful either. So, I started brainstorming about an easy way to make crispy shells at home without having to deep fry. As I was thinking about how I make my tortilla salad bowls it hit me. If I took tortillas and propped them up in an upside down muffin tin (see picture below) then they should hold their shape as they bake. I’m happy to say it worked! And, we’ll now be enjoying our tacos this way often. The shells are not only tasty and have the desired crunch, but they don’t fall apart as easily as the ones from the store do, which is a big bonus in my book.

I’ve been making homemade taco seasoning for forever. I’m not really sure why I haven’t shared it with you yet. I guess it seemed like too simple of a recipe for an entire blog post. But now that I’ve armed you with a way to make crispy tacos shells I better hand over the goods for a tasty filling too. The first time I tried this recipe I knew I would never have to buy a store-bought packet again – it’s bang on. I suppose you could make it in bulk and store it  in the cupboard, but I find it just as easy to measure out the ingredients as I need them.

Taco night will never be the same again! Yumm.

Crispy Baked Taco Shells

Invert a regular-sized muffin tin. Warm as many 6-inch corn tortillas (or flour, if you wish) as you need, in the microwave for 1-2 minutes, until soft and pliable. Fold gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 3-5 minutes or until crisp and lightly browned.

A few of the taco shells may curl over on the top while baking, which makes it a little harder to fill. You could solve this by either propping them open with something oven-proof (such as tinfoil) or by filling them with your meat and cheese before baking, that would also make the cheese nice and melty, which is never a bad thing! I haven’t worried about it because it only happens to one or two, but if you find this happening too much, then you may want to do something about it. :)

1 muffin tin makes 6 tacos shells

Taco Seasoning

  • salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1.5 teaspoons cumin
  • 1 tablespoon chili powder

Cook 1 pound of ground beef (or desired meat) in a non-stick skillet until cooked through. Sprinkle with seasonings. Add a splash of water to help the seasonings stick to the meat, cook and stir until evenly combined. Season with salt and pepper.

Makes enough for 1 pound of ground meat.

Taco Seasoning adapted from allrecipes.

Apple Cranberry Jam

By in Christmas, Condiments 1 Comment Tags: , , ,

The end of summer may be prime canning season but there are plenty of things to be jamming and canning all year long. It”d been a while since I”d canned anything and I was starting to get the itch. Apples and cranberries are so plentiful right now and are so delicious paired together that I couldn”t help but can one more thing to give away during the holidays.

I debated adding some spices to give it a christmas-y feel but decided against it since I already have some Spiced Plum Jam tucked away in the cupboard. I”m so glad I did – it has such a nice bright, fresh flavour and will pair together with so many more things. It”s perfect spooned alongside roast turkey or chicken, as a condiment on a holiday sandwich, or simply on a piece of toast with breakfast. It”s more versatile than most jam recipes and has such a lovely color that”s perfect for gifting during the holidays. Make a batch now to have on hand for last-minute hostess gifts, but don”t forget to keep a few jars for yourself!

Apple Cranberry Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 8 cups peeled, cored, and diced apples (soft flesh apples are best)

  • 4 cups fresh cranberries

  • 6 cups sugar

  • 1 cup water

  • zest and juice of 2 lemons

Add apples, cranberries, sugar and water to a large pot. Bring to a boil and let cook until cranberries pop and apples have softened, skimming off any foam that forms on top. Stir in lemon juice and zest, lower heat to a simmer and continue to cook, stirring frequently, until mixture is thick and  passes the wrinkle test*. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.

To can: While jam is cooking, sterilize 8, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

*Wrinkle Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes: 8 (1/2 pint/250ml) jars

Adapted from Food in Jars.

Pumpkin Pecan Granola

By in Breakfast No Comments Tags: , , , , , ,

I had to squeak in one more pumpkin recipe before all the Christmas festivities get started around here. Next week I”ll be decorating my house and listening to Christmas music all day long, with no shame involved! But, it”s not quite that time yet so I”m giving you one last bite of pumpkin bliss before it goes out of style.

We hardly buy any boxed cereal anymore because homemade granola is so easy to make and so adaptable to different seasons. Max is going through a major granola phase –  it”s all he wants for breakfast. But, when it”s so full of goodness and so easy to make, it”s one obsession I can get on board with.

Make this granola with that last bit of pumpkin before all the peppermint and cranberry recipes start rolling in. Wee Hoo!

Pumpkin Pecan Granola

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 2/3 cup maple syrup

  • 2/3 cup pumpkin puree

  • 4 cups rolled oats

  • 1 cup chopped pecans

  • 3 tablespoons sesame seeds

  • 1 cup dried cranberries

Stir together olive oil, salt, spices, maple syrup and pumpkin puree in a large bowl. Add oats, pecans and sesame seeds. Stir until evenly coated. Spread onto a baking sheet, allowing it to stay clumpy. Bake at 325°F for 35-45 minutes, stirring every 10-15 minutes, until mixture is dry and lightly browned. Stir in cranberries and let cool completely before storing in an airtight container for up to 2 weeks.

Adapted from Simple Bites. Originally from The Sprouted Kitchen.

Tip Tuesday: How to Make Dairy-Free Whipped Cream

By in Creamy, How-to's, Sweets 4 Comments Tags: , , ,

coconut whipped cream

Although we’ve already celebrated Thanksgiving over here in Canada, I know a lot of you will be celebrating American Thanksgiving in a couple of days. This year I seem bent on providing you with allergy-free alternatives. It’s been 4 years since I’ve been able to be home for all of these holidays and  since there are a lot of food sensitivities in my family, I like making sure everyone gets to enjoy all of the holiday classics. I already shared a recipe for gluten-free pie crust, to fill with pumpkin and apple to your heart’s content. But now, I’ve got a dairy-free whipped topping for you, so you don’t have to stop by the freezer isle for any more Cool Whip! ;)

I’ve seen this idea quite a few times in the past year and I thought it was absolutely brilliant. If you’re on Pinterest you’ve probably come across the idea a time or two yourself. Well, I’m here to confirm that it works! Chilling a can of coconut milk, scooping off the cream that has formed on top and whipping it until smooth, makes a beautifully silky whipped topping that is perfect for topping pumpkin pies, latte’s, crepes and pretty much anything you would normally want whipped cream on.

The only thing to keep in mind is that it is made from coconut milk, so it will taste like coconut (surprise!), and may not be the perfect accompaniment to every dish. But, I’m a fan of coconut so for me it goes with pretty much anything. You can also change the flavours a bit by stirring in different spices, citrus zest or flavourings, to go with whatever you’ll be serving it with.

Once made, it will stay good for quite a few days in the fridge, so you can make it ahead to serve for a holiday meal or party. It’s always great to have an option for something guests, who have a food intolerance, can also enjoy. And, this is a great, easy, homemade option to replace the dairy-free toppings you get from the store.

Dairy-Free Whipped Cream

  • 1 can chilled coconut milk
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup (or sugar or honey)

Scoop off the top layer of thick coconut cream, leaving the liquid behind. Add vanilla and syrup to the cream. Whip until loose and light, adding a bit of the liquid to loosen it up a bit more, if desired. Serve immediately or cover and refrigerate until serving. (If you add a bit of the liquid it may separate again after sitting in the fridge, just give it a quick whip again before serving.)

Makes approximately: 1.5 cups

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