easy

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.

Orange Mocha (or Hot Chocolate)

By in Beverages, Warm 1 Comment Tags: , , , , ,

Orange Mocha (or Hot Chocolate)

I”m obsessed with drinks. Cold in the summer, hot in the winter. I can”t help myself, they”re just too much fun to make and sip. And, there are so many different flavours to come up with depending on the season. We”ve been nabbing up oranges every time we go to the grocery store – they are soooo good right now! I was feeling the need to break away from the typical fall flavours for a little bit and enjoy something wintery and bright. Wintery = Hot Drinks and Chocolate. Bright = Citrus. Together = Orange Mocha.

If you like the combination of chocolate and oranges together, you will love this. It is a great change of pace from all those spiced drinks we”ve all been enjoying so much. For myself and my hubby, I like to make it into a mocha by stirring the chocolate orange sauce into coffee. For the kiddos, I heat up a glass of milk and stir some in, to make Orange Hot Chocolate. They love it. And, I love that it”s not coming out of a package filled with sugar and artificial flavourings. Win. Win. ;)

Orange Mocha

For extra decadence top with Cinnamon-Honey Marshmallows or Orange Whipped Cream.

  • 1/2 cup cocoa powder

  • 1/2 cup milk (or dairy-free alternative)

  • 1/4 cup maple syrup

  • 1 orange

  • 1/4 teaspoon ground cinnamon

In a small saucepan whisk together cocoa powder, milk and maple syrup. Remove the rind from the orange with a vegetable peeler or pairing knife, being careful to avoid the white pith. Stir into cocoa mixture. Set the saucepan over medium heat and bring to a simmer, stirring occasionally. Turn off heat and let sit for 5 minutes. Cut the orange in half and squeeze the juice into the chocolate mixture. Stir in cinnamon. Remove the orange rind, if desired (if it”s cut into nice strips I don”t bother). Use immediately or cover and refrigerate until ready to use.

To make a mocha, stir 2-3 tablespoons of the chocolate orange mixture into 1 cup of hot coffee. Add additional sweetener or milk, if desired. (For hot chocolate stir into 1 cup of warm milk.)

Makes: 1 cup sauce (6-8 servings)

(Easy Gluten-Free) Pie Crust

By in GF Mains, GF Sweets, Gluten Free, Pastries, Thanksgiving 10 Comments Tags: , , ,

gluten free pie crust

I’m sure I can’t be the only one who serves gluten-free guests from time to time. Even if you don’t eat gluten-free yourself it doesn’t have to be stressful to feed someone who does. It’s becoming much more popular to eat this way and thanks to that, there are far more products and recipes that are truly delicious, and will have even the biggest wheat lovers asking for more. Since it’s becoming such a common thing, I thought I’d start sharing some of my fave gluten-free recipes with you on occasion. These will be recipes that can be served to (and enjoyed by) everyone – gluten-free eaters or not. That way there’s no need to make separate food for everyone.

With the holidays approaching there will be plenty of pies being baked so I thought I’d share my favourite recipe for gluten-free pie crust. I made it for the first time for our (Canadian) Thanksgiving and it got rave reviews. I was only able to capture the photo above with my phone before taking it to our celebration, but the crust was so spectacular I just had to share it with you pronto. The dough is so easy to work with and the results are flaky and crisp – no one will ever guess it’s gluten-free.

My first tip, for those who normally don’t cook gluten-free, is to by a gluten-free all-purpose flour mix and stick with recipes that call for that. That way you don’t have to stock your pantry with a bunch of ingredients that will only be used every once in a blue moon. Most grocery store stock them nowadays but just remember that the better the quality, the better the results!

Gluten-Free Pie Dough

This can be used for savoury or sweet pies. Double the recipe for a double crust pie.
  • 1 cup gluten-free all-purpose flour mix
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg
  • 2-4 tablespoons very cold water

Using a food processor: Place the flour and salt in the processor bowl fitted with the blade attachment. Pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Mix by hand: Place the flour and salt in a large bowl. Stir to combine. Add butter and cut it in using a pastry cutter or your fingers, until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Toss with a fork until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Makes: 1 crust

Adapted from Every Day Food Sept/12.

Cinnamon-Honey Marshmallows

By in Candy, Fall, Sweets 14 Comments Tags: , , , , ,

Cinnamon Honey Marshmallows

Ever since my kids and I were sick, I’ve been avoiding processed sugar like the plague, because of it’s annoying habit of lowering immunities. I always like making things processed-sugar-free when I can anyways, because it’s just plain healthier all around.

Last week was bitter cold and snowy. We are in full fledge winter over here. And, the only way I can get on board with that is by making it extra cozy in the house. So after the kids come inside from playing in the snow, I can’t help but make some warm beverages to warm up their sweet frosty little cheeks.

Because of all this hot beverage drinking, I got a major hankering to make some homemade marshmallows. But on my quest to keep things healthy I wanted to avoid sugar and corn syrup. And that’s why these marshmallows are made 100% with honey. The sweetener you’re even recommended to have when you’re sick!

I’ve seen several versions of this recipe and many of them complained that, while delicious, they didn’t really hold up to roasting – that they turned to liquid as soon as any heat hit them. The major difference between those recipes and this? It had double the amount of honey and no complaints of turning into liquid. So, I decided to give it a go and was rewarded with a marshmallow that compares to all those sugar-filled marshmallows but with a wonderful honey flavour. It roasts beautifully, and while it does soften quicker than store-bought marshmallows, it doesn’t liquify and the taste is far superior.

To keep them from being sticky, and instead of coating them in the typical icing sugar, I decided to coat them in cinnamon. Since they’d be destined for our mugs I knew the cinnamon would add a comforting warmth. The cinnamon is quite strong when you eat the marshmallows straight up, but I actually really like it. And, melting on top of a latte or hot chocolate, they’re divine. They would also make delicious fall flavoured s’mores. And, I’m definitely planning that for my next batch, because there will be many more batches to come.

Cinnamon-Honey Marshmallows

For a lighter honey flavour use a mild honey, such as clover.

  • 1/4 cup water
  • 1.5 tablespoons unflavoured gelatin
  • 1 cup honey
  • 1/8 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • ground cinnamon, for dusting

Place water in a mixer bowl, sprinkle gelatin over. Allow to sit until softened, about 5 minutes.

Meanwhile, place honey and salt in a small saucepan. Bring to a simmer and let cook until the syrup registers 240ºF on a candy thermometer (the soft-ball stage*). Turn the mixer onto medium-speed and slowly drizzle honey over the gelatin mixture, scraping down sides of the bowl occasionally to make sure it is mixing evenly. Once it’s evenly mixed together add vanilla, turn the mixer to high-speed and let it beat for 10 minutes, until mixture is light and fluffy and has doubled in volume. Meanwhile, prepare an 8×8 inch square pan – grease it lightly, top with parchment paper and grease again. Spread marshmallow mixture into prepared pan. Let sit, uncovered, at room temperature overnight (or at least 4 hours, until dry).

Once ready, dust work surface with cinnamon and flip pan over to release the marshmallows. Peel off parchment paper. Grease a knife or cookie cutter and cut into desired shapes. Coat lightly in cinnamon, brushing off excess. Now they’re ready to be put into your favourite hot beverage, roasted over a fire or eaten straight up!

*If you don’t have a candy thermometer you can test the honey for the soft-ball stage. To do this, drop a small amount of honey 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 honey from the heat.

Adapted from Deliciously Organic.

Chicken Tortilla Soup

By in GF Mains, Gluten Free, Lunch, Soup 5 Comments Tags: , , , , , , ,

It”s soup season! And, I couldn”t be happier about it. Soup is so comforting, flavourful and easy to make, and that fact that is warms you up instantly from the inside out is an added bonus. I find my feet and hands cold constantly these days and I”m wrapped up in my sweater for most of the day. But after a couple bites of soup the sweater goes off and I”m warmed right through.

Although soup is generally easy to make, it”s not always quick. I”ve had my eye out for quick soups for a while now. I”m lucky enough to have my hubby come home for lunch every day and I like to occasionally make a quick, warm, fresh meal to get us out of the sandwich/leftovers doldrums. Quick, being the key word because although we can take our time with supper, lunch has more of a time constraint.

This soup fits the bill on all accounts. It”s made from start to finish in 30 minutes (great for a last-minute dinner too), it”s so flavourful (the first chicken tortilla soup my family has actually loved), has just the right balance of flavours (I”ve tried so many versions of this soup that were far to tart and lacking in flavour) and it”s a warming, nutritious meal for the middle of the day. I know it”ll be on the table often when we”re in need of something to warm our bellies and our toes.

Chicken Tortilla Soup

You can use partially frozen chicken in this soup, making it perfect for a quick, last-minute meal. Thaw the chicken just enough to cut it into chunks, then add it to the pot as directed.

  • 1/2 onion, diced

  • 1 teaspoon salt

  • 1 red bell pepper, chopped

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 4 cups chicken broth

  • 1 bay leaf

  • 1.5 cups frozen corn

  • 1 (15 oz.) can diced tomatoes

  • 1 pound boneless skinless chicken breasts, chopped into bite size pieces

  • juice of 1 small lime

  • To serve: crushed tortilla chips, shredded cheese, sour cream, chopped green onions, cilantro

In a large saucepan, heat a bit of oil over medium heat. Add onion, cook until softened. Add salt, bell pepper, garlic and cumin, cook for 2 minutes. Stir in broth, bay leaf, corn, tomatoes and chicken. Bring to a boil, lower heat and simmer for 10-15 minutes until chicken is cooked through. Add lime juice, simmer for several minutes. Remove bay leaf and serve with desired toppings.

Adapted from Weelicious.

Chocolate Cheesecake Mousse

By in Chocolate, Creamy, Sweets 8 Comments Tags: , , , , ,

Chocolate Cheesecake Mousse

I’ve been camping this week, which also means I’ve been out of touch this week. And, I’m ok with that. Having a break from real life, enjoying family and nature without any distractions, is one of my favourite things to do. I’m sure we’ll come back tired and smokey but hopefully also refreshed and ready to settle back into some sort of routine (yeah, probably not). ;)

This mousse has been a long time favourite of ours, ever since I created it for Smithfield many moons ago. The recipe is no longer available on their site and since I’m gone this week, and this is still one of my favourite preparations for mousse, I thought I’d share the recipe on here and make it available to you once again.

Mousse is a great dessert to make during the summer because it creates no heat in the house and is cool yet comforting to eat. And with this chocolate version it’s just made that much better with a sprinkling of fresh berries.

This mousse literally take 10 minutes to make and then all you have to do is wait for it to chill and set in the fridge. It’s so luscious, smooth and rich, and yet so easy. I’ve never had the desire to look for another mousse recipe since making this one. For me, it’s perfect.

Chocolate Cheesecake Mousse

  • 1 (8 ounce) tub spreadable cream cheese, room temperature
  • 3/4 cup semi-sweet chocolate chips, melted and cooled
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla
  • 1 cup cold whipping cream

Cream together cream cheese and melted chocolate chips. Add icing sugar and vanilla. Beat until well blended. Pour in cream and beat with electric mixer just until peaks form and hold their shape when beaters are lifted. Spoon into serving dishes. Cover and refrigerate for at least 2 hours before serving.

Serves: 6-8

1 2 3 4 5 6 7 8 »