Recipes

Chickpea Garlic Dip

By Cheri in Appetizers, Thanksgiving 1 Comment Tags: , , , , , ,

Chickpea Garlic Dip

I couldn’t really share an awesome cracker recipe with you without also sharing a dip to go with it. As good as they are on their own if you want to serve them to company you’ve gotta have some yummy toppings.

I personally love bean dips, my hubby on the other hand is not such a fan. I’m always a bit nervous sharing a recipe that only I’ve tasted because it tastes great to me, but what if I’m crazy? Although I usually like getting a second opinion before I share a recipe with you, I found this dip to be quite addicting and my son gobbled it up with his crackers, so I’ll take that as my second opinion, “it’s good”. :)

This is not only a great dip to serve with crackers but would also be great as a dip for veggies, pitas or even spread on the base of a sandwich. It’s reminiscent of hummus and could be used in any of the ways you would usually enjoy hummus.

It’s quick, it’s easy and the cumin and garlic have me coming back for more. I think this would probably be good a little chunkier too. Next time I might mix things up and only puree half of the chickpeas, then pulse the rest just until they’re broken up. I can always puree the heck out of it later right?

Happy dipping!

Chickpea Garlic Dip

I found 4 cloves of garlic quite overwhelming so I would start with two and add more to taste.

  • 1 can (19 oz) chickpeas, drained (reserving 2 tablespoons of liquid)
  • 1/2 cup mayonnaise
  • 2-4 garlic cloves, peeled
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin

Place all ingredients in a food processor and process until smooth.

Makes: 2 cups

Adapted from Kraft Canada.

Simple Parmesan Baked Risotto

By Cheri in GF Sides, Gluten Free, Sides 6 Comments Tags: , , , ,

Simple Parmesan Baked Risotto

Risotto is one of those things that’s so easy to make but is considered a labour of love simply for the fact that it needs so much babysitting.

When you have a baby on the floor searching for (and finding) every dust bunny and minuscule piece of something disgusting, who also must absolutely see what it all tastes like. And, a preschooler who thinks he’s a chef and wants to add all sorts of inedible things to dinner while your back is turned. Extra babysitting is not the thing you need.

I love cooking with my kids. And, I know it would be possible for me to make traditional risotto if I kicked them out and cooked by myself (I’m not a great multi-tasker) but I love that they want to be in there with me and I love how much my son is interested in cooking (and therefore interested in eating). So, simple and easy is the way to go for me. But, I still want to enjoy some creamy risotto with my pan-fried chicken and brussels sprouts.

This baked risotto is much simpler then the original (seriously, all you do is stir it up and throw it in the oven) and it free’s up space on the stove top when it feels like things are overloaded. Of course, the results aren’t quite as perfect as traditional risotto. But it comes close. The only thing lacking, I would say, is the little bit of the crispness that you normally get from toasting the rice in a bit of fat first. But the results are so tasty and creamy, with that loose risotto feel, that it will be hard for me to go back to the original except for on the rare occasion (read: special company).

This is just a very basic recipe. It’s great on its own but you can also feel free to dress it up with different spices, throw in some cooked veggies or meat and turn it into a one pot main dish. It would be a great way to breathe new life into some of those holiday leftovers.

Tip: To reheat the leftovers (as I did for the picture above) add a bit more stock or water to bring it back to a loose consistency. (This is what it looks like fresh from the oven. :))

Simple Parmesan Baked Risotto

  • 1.5 cups arborio rice (a.k.a. risotto rice)
  • 4.5 cups chicken stock
  • 1 cup finely grated parmesan
  • 2 tablespoons butter
  • salt and pepper, to taste

Stir together the stock and rice in a 10 cup baking dish, cover tightly with foil (or lid). Bake at 355ºF for 40 minutes or until rice is al dente (cooked but crisp) and most of the stock has been absorbed (it will still be quite loose and wet). Stir in parmesan and butter until creamy. Season with salt and pepper.

Serves: 6

Adapted from Donna Hay.

Homemade: Wheat Thins

By Cheri in Appetizers, Homemade, Snacks 27 Comments

Homemade: Wheat Thins

My son’s a cracker addict. So am I. Give us a salty, crunchy snack and we’re happy.

When I put these on a plate beside Ritz crackers Max will clean them off the plate without even touching the Ritz. That’s saying something. Homemade crackers are GOOD.

And, they’re so much healthier. Especially when they’re made with all whole wheat flour (like these!). Me and Max can eat as many as we want and not feel an ounce of guilt.

As an added bonus they come together quickly and easily. Just check out the step-by-step photos below.

These are a perfect offering to bring to a party or get together, especially when you know the hostess has all the bases covered. Who’s going to say no to homemade “gourmet” crackers? They’re immediately gourmet if they’re homemade right?

I dressed mine up a bit with some chunky salt and sesame seeds, which is completely unnecessary but fun to do if you want to make a statement. They taste great either way.

These are every bit as delicious as the original, so much fun to make and come together in minutes. They also store really well. I know I’ll be making them often to enjoy with cheese, dips or even just by themselves. I’ll probably double the recipe next time because they disappear fast.

If you’ve never made homemade crackers before this is the perfect recipe to get you started.


1) Grate butter into flour mixture. 2) Mix butter into flour mixture, breaking it up into smaller pieces as you go. 3) Add water until mixture clumps together but is not sticky. 4) Form the dough into two balls.

1) Roll out the dough on a lightly floured piece of parchment paper, until very thin. 2) Cut into squares (even or not). :) 3) Place on a baking sheet, sprinkle with salt and other desired toppings. 4) Bake until brown and crisp.

Homemade Wheat Thins

I like to roll doughs like this on a piece of parchment paper because it makes it easier to remove and transfer the cut crackers to the baking sheet. 

  • 1 1/4 cups whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 1/4 teaspoon paprika
  • 4 tablespoons butter, cold
  • 1/4 cup water (plus more, if necessary)
  • 1/4 teaspoon vanilla

In a bowl mix together flour, sugar, salt and paprika. Using a regular sized cheese grater, grate butter into flour mixture (or cut in with pastry cutter or knives). Immediately toss butter in flour mixture to coat, breaking up pieces a bit more as you go.

Mix together water and vanilla. Pour over flour mixture and mix until evenly moistened and the dough comes together but is not sticky (add a bit more water if necessary). Divide the mixture in half and form into balls.

On a lightly floured piece of parchment paper, roll out the dough as thinly as possible (or as desired). Cut into squares and place on a baking sheet lined with parchment paper. Sprinkle with a bit of salt (and other toppings if desired).

Bake at 400º F for 8-10 minutes or until browned and crisp. Cool completely and store in an air-tight container or bag at room temperature.

Makes approximately: 60 crackers (depending on the size and shape you make them)

Adapted from Oh She Glows (originally from King Arthur Flour Whole Grain Baking).

Maple Brown Butter Semifreddo

By Cheri in Cool, Fall, Sweets 6 Comments Tags: , , , , ,

Maple Brown Butter Semifreddo

I can’t believe I’ve never made brown butter before. I knew it wasn’t difficult to do, this was just the first time a recipe I was making actually called for it. Now that I’ve tried it, I think I just might be addicted.

I’ve heard it a million times, but it really is amazing what happens to butter when you go against your instincts and let the butter bubble and brown into nuttiness. It is a perfect fall flavour.

And, if you haven’t noticed yet I love maple. These two are such a beautiful pairing. The moment I dipped my finger and took my first taste, I fell in love. I waited with eagerness until the kids were in bed before I had my first real, frozen, helping. In one word – bliss.

If you’ve never made a semifreddo before it is basically a really simple version of ice cream. One that doesn’t need an ice cream maker. Yay! They are usually described as a frozen mousse and can be presented in many different forms. This one is scooped into bowls and topped with an optional sprinkling of hazelnuts. If you serve this to guests they will think you slaved away to make the most delicious homemade ice cream. But in fact, it couldn’t be easier.

This also happens to match brilliantly with the apple crisp I posted on monday. I actually made another batch of apple crisp specifically to have with this semifreddo because I knew it would be the perfect complement. Cold and creamy Maple Brown Butter Semifreddo slowly melting over a warm piece of Apple Crisp. Perfection!

Maple Brown Butter Semifreddo

There’s no need to worry about the raw eggs in this recipe. The heat from the maple syrup and brown butter will essentially “cook” the eggs.

  • 2 cups heavy cream, chilled
  • 6 tablespoons butter
  • 3/4 cup pure maple syrup
  • 5 large egg yolks
  • hazelnuts, to serve (optional)

In a bowl, beat cream to stiff peaks and refrigerate.

In a small saucepan, cook butter over medium heat, swirling occasionally, until the butter is golden brown and the foam has subsided (8-10 minutes). Pour into a small bowl and set aside.

In a (clean) small saucepan, bring maple syrup to a boil and simmer for 2 minutes.

Place egg yolks in the bowl of an electric mixer. Beat yolks on high until pale yellow (1-2 minutes). With mixer running, add hot maple syrup, then brown butter, in a slow, steady stream. Beat on high until the mixture cools to room temperature (about 5 minutes). Fold in whipped cream.

Transfer mixture to a 5×10 inch loaf pan (or similar sized pan or tupperware), cover with plastic wrap and freeze until firm (5 hours).

Best eaten within 1 week.

Adapted from Every Food November 2011.

Apple Crisp

By Cheri in Fruit, Pastries, Sweets 10 Comments Tags: , , ,

Apple Crisp

I came to a sad realization the other day. I’m a mom. Not that I AM a mom but that I act like a mom. I’ve even become a little bit boring (gasp!).

Not to my 3 year old son, mind you. He thinks I’m hilarious. And, I only need to walk into the room to get a big toothless grin from my girly. They’re my biggest fans.

But, put me in a room with a bunch of adults and I suddenly don’t know what to do with myself. All of the things that spring to my mind would be pretty embarrassing if done in public.

I don’t think anyone would appreciate me talking to them in a terrible texan/irish/made-up accent whenever the conversation goes dull. I don’t know what to say, should I just do a little bum wiggle now to relieve the tension?

I don’t know how to act in public anymore! Or have an adult conversation! I just stand there stiff as a board, appearing to be the most boring person in the world.

I don’t really mind that things are this way right now because I’ll have plenty of time to chat with proper adults when my kids leave the house and I’m looking for something to fill their void. And, the years will come when they’ll have more fun doing dorky things with their friends and just hoping that their mom won’t do dorky things in front of their friends.

I’ll re-learn how to have an adult conversation. I might even get my adult sense of humour back. But, for now I’ll revel in the dorky/wacky/giggly phase of my life that I have to try and hide from the rest of the world.

Because who doesn’t want to be themselves all the time? You know… the way we really want to act but hide so people will actually talk to us? I get to act that way pretty much all day, every day. And, that’s pretty awesome.

Apple crisp is one of those classic recipes that every mom needs to have in her repertoire. One that her kids will look back on with fond memories. Where just the smell of it conjures up images of times past. I think we all have foods in our lives that do that. And, I’m here to arm you with a recipe that has the potential to do just that.

This apple crisp is no frills, no fuss and absolutely delicious. The perfect combination for any classic homespun dish. It’s just waiting for the memories to accompany it. I think this is one dessert I could make every week and not get sick of.

Keep your eyes peeled because I’ll be sharing a recipe later this week that just happens to be perfect dolloped on top of this crisp.

Apple Crisp

If you’re family doesn’t like nuts you can omit them from the crisp topping.

  • 4-5 apples, peeled, cored and thinly sliced (6 cups sliced)
  • 1/2 cup brown sugar
  • 2 tablespoons flour
Crisp Topping
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 1/2 cup chopped walnuts or pecans
  • 5 tablespoons butter, softened

In a large bowl toss together apples, brown sugar and flour. Place into a 9 inch round pan or an 8×8 inch square pan.

Mix together the first 6 topping ingredients. Mix in butter until evenly blended. Sprinkle over apples in pan.

Bake at 350ºF for 50-60 minutes, or until apples are cooked through, filling is bubbly and topping is golden.

Makes: 4-6 servings

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

By Cheri in Main Dish, Poultry 6 Comments Tags: , , , , , , ,

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

Oh goodness. I don’t even know how to begin telling you how absolutely delicious this salad is. The only thing I can think to say is that it was so good I was craving it for dessert. Really.

Chicken breasts coated in a pecan, sesame seed, flour mixture – pan-fried til crisp and then baked in the oven. Served over a bed of salad greens, apple slices, red onion, dried cranberries and almonds. All of that drizzled with a simple Maple Balsamic Vinaigrette. It’s heaven on a plate I tell you!

My three year old son had three helpings, and gobbled up every last drop of everything. I think this will become a regular at our table when we want something a little lighter but still with the warmth and feel of fall.

As you can see there are no cranberries in the salad pictured, but they are listed in the ingredients below. That’s because both me and my grocery store were lacking in the cranberry department. But I just know they would be perfect in this salad and will be adding them next time.

This is even tasty as leftovers (with everything stored separately). I ate it the next day while the chicken was cold and I thought it was just as delicious as when it was fresh. So, if you wanted to make the chicken ahead and pack this for lunch throughout the week that would be a very viable and tasty option.

I have no problems eating salad for dinner when it tastes this good. If you get tired of all the heavy fall food I encourage you to give this recipe a try.

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

For the assembly of the salad I don’t have an exact measurement of ingredients because my family likes to make and customize the amounts on their own. Feel free to pre-assemble the salad or leave the ingredients separately for people to make their own.

Pecan Crusted Chicken
  • 4 chicken breasts, flattened slightly
  • 2 tablespoons milk
Coating Mixture
  • 1/4 cup flour
  • 1/2 cup pecans
  • 1 tablespoon sesame seeds
  • 3/4 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt

Place coating ingredients in a food processor and process until pecans are finely ground, transfer to a shallow dish. Alternatively you can chop the pecans finely by hand and simply mix the ingredients together.

Coat chicken in milk and then in coating mixture. Pan-fry in a small amount of oil, in a large non-stick skillet, until coating is crisp and golden. Transfer to a lightly greased baking sheet. Bake at 350 for 15-20 minutes or until cooked through.

Allow to cool slightly before slicing on a diagonal. Or, refrigerate once completely cool for use later.

Maple Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • pinch salt
  • 1/4 cup olive oil

Whisk together vinegar, syrup and salt. Whisk in oil, in a steady stream, until combined.

Salad
  • mixed salad greens
  • 2 apples, thinly sliced
  • red onion, sliced
  • dried cranberries
  • pecan crusted chicken, sliced
  • sliced almonds
  • maple balsamic vinaigrette

Place salad greens on a plate. Top with apples, onion and cranberries. Place a chicken breast on top and sprinkle with almonds. Drizzle with vinaigrette just before serving.

Serves: 4

Pecan Crusted Chicken recipe adapted from Taste of Home.

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