Repeats and a Blueberry Tart Dessert.

Happy Canada Day!  We spent the day as a family not. doing. anything.  Maybe I should be more specific... we didn't have any plans to go anywhere, or do anything.  We did clean out the garage and do some housework.  We played (and played and played and played...), but we didn't have to do anything.  And that is very strange for our family.  We ended up inviting my parents and brother over for supper, we had lentil burgers, corn on the cob, and a green salad with a delicious balsamic vinaigrette (wondering if I've shared the recipe before?).  I saw this recipe a few days ago and figured today was the perfect day to try it.  It went over very very well.  There wasn't a cumb left!  I made a few minor changes to the recipe, so here is my take on it!

Blueberry Tart 

 

Crust:

3/4 cup toasted walnuts

3/4 graham crackers

2 tbsp melted butter

1 tbsp oil

pinch of salt

filling:

1 cup softened cream cheese

1/4 cup sour cream

1/4 cup real maple syrup + 2 tbsp more

juice from 1/2 lemon

2 cups blueberries

*In a food processor, pulse together graham cracker and walnuts until it resembles a fine crumb.

*Transfer to a large bowl and add butter, oil, and salt.  Mix well.
*Press into bottom of a tart pan (or pie pan) and up the sides at least 1/2 inch.

*Bake at 325 for 13-14 minutes.  Allow to cool.

*In a large bowl, mix together cream cheese, sour cream, 1/4 cup maple syrup and lemon juice.

*Pour into crust and top with blueberries.

*Drizzle remaining 2 tbsp syrup on top of berries and transfer to freezer for at least 1 hour

I don't often post pictures of my children on this blog but I had to share this one.  I think he enjoyed his dessert, don't you?!  :)

Such a rebel!

This is the third day in a row that I haven't followed my planned menu.  I know, I'm as shocked as you are!  Today we are hosting a poker party for a good friend and so my parents took the three older kids for a sleepover.  I decided to take advantage of that and have some India Palace for dinner.  It was so delicious (and filling!).  A few days ago I was googling some fun dessert ideas and came across this AWESOME recipe for Strawberry Margarita Pie!  I think I was out the door to buy tequila in about.... 3 minutes.  It was very easy to make but it did have to freeze for 8+ hours so you have to plan ahead.  You should all try it, really, it is THAT good.

Strawberry Margarita Pie

 crust

2 1/2 cups salted pretzel sticks

1/3 cup sugar

1/2 cup butter

filling

 20 oz strawberries, rinsed and hulled
2 tbsp sugar
1 can sweetened condensed milk
9 oz mascarpone cheese
6 tbsp tequila I added more
1 tbsp grated lime zest
2 tbsp lime juice

*Thinly slice 3/4 cup of the strawberries and set aside
*Cut remaining strawberries in half and toss with 2 tbsp sugar.  Place on a baking sheet in the freezer for 30 minutes.
*Add pretzels and 1/3 cup sugar in food processor, pulse until fine.  Add butter and mix until crumbly.
*Place in a greased 9 inch pie plate and press down evenly on bottom and sides.
*In the food processor, add strawberries from the freezer, condensed milk, cheese, tequila, lime juice and zest.  Blend until smooth.
*Transfer to a large bowl and add sliced strawberries.
*Pour into pie plate and freeze (uncovered) for 6+ hours
*Cover with plastic wrap and freeze for another 2 hours.

Repeat Recipe with Cupcake Dessert!

Tonight we had one of our favourite stand-by slow cooker recipes: Mediterranean Lentil and Spinach Soup and cheese biscuits.  I even blended some up for my very picky baby and she loved it!  What a relief to finally find something that not only can she tolerate but that she really seemed to enjoy :)  We also had some Chocolate Peppermint Cupcakes for dessert.  Last year one of our neighbours brought over a still warm version of this and I fell in love.  I kept meaning to borrow her cookbook to make them myself but today I decided to figure it out my own recipe. 

Chocolate Peppermint Cupcakes

 1 package of york peppermint patties

5 cups all purpose flour

1 1/2 cups cocoa

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 cup milk

1/2 cup butter

1 3/4 cup sugar

2 tsp vanilla

2 eggs

*Sift together flour, cocoa, baking powder, baking soda, sugar and salt

*In another bowl, mix together butter, milk, eggs, and vanilla

*Make a well in the dry ingredients and pour in wet ingredients, and stir until well combined.

*Pour into prepared muffin tins, filling each liner until 2/3 full

*Press one peppermint patty into each cupcake

*Bake at 350 for 15-20 minutes or until toothpick inserted into centre of cupcakes comes out clean.

*Top with your favourite chocolate butter cream icing.

These are best while still warm

Friday Top Five: Favourite Dessert!

As much as I try to feed my family healthy foods I also LOVE sweets.  I can be found (often) eating pie or ice cream, or cookies (or...) for breakfast in the pantry while making the kids eat steel cut oats.  Shhhh.... I can still hide it from them!  So, in honour of my sweet tooth, today's Friday top five is my favourite desserts!

Pear/Apple Crisp, or Apple Crisp, or Pear Crisp.  Basically any fruit baked with some sugar and oats on top.  Yum!  I featured this recipe already in my blog and you can find it right here!

Ice Cream Sandwiches are definitely at the top of my list!  Really... cookies and ice cream, can you get any better?  The best part about this dessert is how easy it is to make, that and that you can use any cookie recipe you have.  I made these ones using a chocolate chip and walnut recipe and already wrote about it here!

The other afternoon we went on a picnic/bonfire at a local provincial park and brought along these Carrot Cupcakes!  Spring, remember?  My daughter had picked up these cupcake liners and decorations in the dentists treasure chest so we figured we better use them right away.  We used this recipe and a simple icing of cream cheese, butter and icing sugar.

I made this Cherry Pie the other day to celebrate my husband's first royalty cheque for his new book series!  I used a mixture of this recipe and this one...it didn't turn out exactly how I planned but it was still DELICIOUS.  The problem is mostly that its not exactly cherry season around here so I had to settle for canned cherries, and well, they left a little to be desired.  I had no problem however eating it for breakfast this morning.

I made this last Monday for our favourite Monday 2 year old as a bribe.  There I said it, I tried to bribe her into liking our meal.  It didn't work.  She ate as little of it as she had to in order to get the Chocolate Pudding, and then threw the rest of it away.  My oldest daughter suggested we fancy it up with some freshly whipped cream and strawberries, it was an excellent idea that I promptly took her up on.  I swiped the recipe for it from my sister and I can't seem to find the paper now... it was basically cocoa, sugar, milk, butter, cornstarch and vanilla boiled up together and simmered until thickened.  Cool and serve ;)

Kabobs and more kabobs!

Despite the fact that it is snowing outside, I am continuing on with my spring themed meals.  It is okay to pretend it's not snowing outside because it REALLY IS spring.  Tonight we had tofu kabobs in a marinade that I really just threw together last minute this morning.  I thought about searching around for a new recipe but decided to go with my tried and true non-recipe recipe.  We had the kabobs with some rice and a simple green salad, and for dessert... fruit kabobs!  The ones I am posting a picture of are mine, the kids made their own so there was a lot of grape-grape-grape and watermelon-watermelon-watermelon versions ;)  I am going to continue ignoring the snow and am planning on taking the kids on a hike/picnic tomorrow for our last day of spring break.  Think of me tomorrow and pray I'm not knee-deep in slush with a baby on my back!!

Tofu Kabobs

1/2 cup balsamic vinegar

1/3 cup olive oil

3 cloves minced garlic

1 inch grated ginger

1 tbsp fresh chopped rosemary

2 tbsp fresh chopped basil

1 tbsp fresh chopped thyme

2 tbsp fresh chopped parsley

1 tbsp honey

small squeeze of lemon

pepper

1 block tofu

1 chopped red pepper

1 chopped green pepper

cherry tomatoes

1/2 chopped zucchini

*Combine all ingredients and pour over cubed (pressed and dry-fried) tofu

*Keep in a covered container all day in the fridge

*After placing all tofu and veggies on a kabob-stick, brush remaining marinade over the veggies

*BBQ on medium-low, turning often.

First Day of Spring?!

You wouldn't know it by looking out our window but today is the first day of spring!  So even though it is raining and we have mountains of snow, we decided to celebrate by bbq-ing.  A few weeks ago my friend, Heather (my hero remember?), gave me a terrific recipe for baked beans and pointed me in the direction of Vegan Dad's pinto bean sausages.   I couldn't wait to try both recipes and thought today would be the perfect day for it.  I served them with bbq'd corn on the cob and asparagus.  Our favourite neighbourhood friend was visiting for the afternoon and he LOVES to bake so we decided to make a Pear Apple crisp for dessert (with ice cream of course)!

Baked Beans

1 lb dry beans (I used a mix)
1 1/2 tsp salt
1/2 tsp dry mustard
1 cup ketchup
approx 3 cups hot water
1 med onion
1/4 tsp ground pepper
2 tbsp brown sugar
1/8 to 1/6 cup molasses

*Rinse and soak beans overnight well covered in water with a dash of baking soda.
*In the morning cover with new water and bake at 350 for 1 hour.
*Mix remaining ingredients except water into a paste and add to beans

*Add water and cover and bake at 300 for 3 hours or until beans are soft

*Uncover for last 1/2 hour

VeganDad's Sausages

1 cup cooked pinto beans

1 3/4 cups cold vegetable broth

2 tbsp olive oil

3 tbsp soy sauce

4 cloves minced garlic

2 1/2 cups vital wheat gluten

1/2 cup nutritional yeast

1/2 tsp crushed fennel seed

1 1/2 tsp red pepper flakes

2 tsp paprika

2 tsp oregano

1/2 tsp black pepper

1 serving of your favourite homemade bbq sauce

*Prepare steamer because this goes a lot faster than you'd think

*Get 12 pieces of tin foil ready to wrap sausages in

*Pulse pinto beans several times in food processor (or mash well)

*Mix together with remaining ingredients

*Divide into 12 pieces and place each into the prepared tin foil

*Wrap each pieced like a tootsie roll and place in steamer (I used 2 layers of bamboo steamers)

*Steam for 40 minutes

*Brush with bbq sauce and grill as you like

Pear Apple Crisp

4 good sized pears, peeled and cut

4 good sized apples, peeled and cut

2 tbsp flour

2 tbsp brown sugar

juice from one lemon

1/2 tsp cinnamon

1 1/2 cups rolled oats

1/2 cup brown sugar

1/3 cup flour

pinch nutmeg

1/2 cup melted butter

*In a large bowl, toss together pears, apples, first helping of flour, first helping of sugar, lemon juice, and cinnamon

*Pour into an 8 inch square glass baking dish

*In a small bowl, mix together oats, remaining sugar and flour, and nutmeg

*Drizzle butter over oat mixture and mix well

*Sprinkle over fruit mixture

*Bake at 350 for 1 hour

Stuffed Shells and Ice Cream Sandwiches

This is one of my oldest daughter's favourite dishes.  She had 2 helpings and asked for more but I suggested she keep the last little bit for her lunch tomorrow.  I think I may have to start doubling this recipe soon!  I like this one because I can put it all together early in the afternoon and then just throw it in the oven before supper. 

This afternoon we had a little neighbour friend over who loves to bake.  He asks to make something every time he is here and today we decided on walnut chocolate chip cookies.  To make it more dessert-like we turned the cookies into (delicious) ice cream sandwiches!

Stuffed Pasta Shells

1 package of pasta shells (or manicotti, cannelloni, etc.)

1 large tub of ricotta cheese

olive oil

4 cloves minced garlic

4 cups chopped spinach

1/3 cup shredded Parmesan cheese

1/3 cup shredded mozzarella cheese

1 tsp basil

1 tsp parsley

1 tsp oregano

red pepper flakes, salt and pepper (to taste)

1 batch chunky pasta sauce

*Cook pasta according to package directions

*Saute garlic in olive oil, add chopped spinach and stir for 3-4 minutes

*Transfer spinach mixture to a bowl and add remaining ingredients (minus sauce)

*Line bottom of 9x13 casserole dish with sauce

*Stuff shells and place in dish.  Top with remaining sauce and cheese.

*Bake at 400 for 25-30 minutes

Casserole Sunday

My friend Shannon and I recently had a talk about how neurotic we were for designating certain days of the week to a certain way to cook food or to certain foods. For example, our family has Slow Cooker Tuesday and Pizza Fridays. What is quickly become another of those designated days is Casserole Sunday. My husband has been pining for the "meal of his childhood" for a little while now, that meal being Chicken Fried Rice Casserole. We all have those specials meals that we remember as adults, the ones we loved as kids. So, I took on the task and tonight we had (Veggie) Chicken Fried Rice Casserole. I've had this phyllo pastry in my freezer for a little bit and decided to make Veggie Spring Rolls as a side along with steamed brocolli. All in all, it was a great success! 

(Veggie) Chicken Fried Rice Casserole

3 cups cooked brown rice

1 cup water

1/4 cup oil

1/4 cup soya sauce

4 tsp vegetable bouillon

1 tsp onion powder

1/4 tsp celery salt

1 chopped onion

2 stalks chopped celery

1 chopped red pepper

1 recipe of this mock chicken, or one package of pre-made stuff

*Mix all ingredients together and cook in covered casserole dish for 1 hour @ 350

Vegetarian Spring Rolls

1 cup bean sprouts

Handful cabbage (julienne)

3 carrots (julienne)

1 red pepper (diced)

1 inch ginger (grated)

3 garlic cloves (diced)

3 green onion (julienne)

1 tbsp soya sauce

juice from one lemon

cilantro (to taste)

12 phyllo pastry sheets

*Mix all ingredients together (minus the phyllo sheets of course!)

*Saute in oil for just a couple minutes

*Lay one phyllo sheet out and spray with olive oil, cover with one more sheet and repeat.

*Cut sheets in 4 lengthwise

*Spoon 1-2 tbsp filling on each section and roll

*Place rolls on baking sheet, seam down, and spray again with olive oil

*Bake at 375 for 15-20 minutes or until slightly crispy

We rarely have dessert in our house.  Mostly because I am a sugar FIEND and would eat it all.  Casserole Sundays though, I mean... that calls for a desert, right??  Tonight I made Angel Food Cupcakes with fresh whip cream and sliced strawberries.  There isn't even a crumb leftover, seriously.  

 

Angel Food Cupcakes  taken from here

3/4 cup sugar (divided)

1/2 cup flour

5 large egg whites (room temperature)

1/2 tsp cream of tartar

1/8 tsp salt

1 tsp vanilla

1 cup whipping cream

 1/2 tsp vanilla

1 tbsp sugar

strawberries

*Sift together the flour and 1/4 cup of sugar in small bowl

*In larger bowl beat eggs until frothy

*add cream of tartar, rest of sugar and salt and beat until soft peak forms, add vanilla

*Fold in Flour mixture

*Spoon into muffin tin and bake @ 350 for 16-18 minutes

*Whip together cream, vanilla and sugar until soft peak forms

*Top cupcakes with cream mixture and sliced berries!