One of my biggest dilemma's (and Im sure some of you can relate) is when my husband invites people over and "forgets" to tell me! Well... he tell's me...half and hour before they are about to arrive! Of course its usually at the end of the week when all I have in the fridge is leftover pasta and an orange!
Im creative....but not that creative.
I know what your thinking... "you cook for a living, Im pretty sure you can just whip something up..." That might be the case when it comes to whipping up an appetizer or chilling the wine and getting the bbq started. But...when it comes to dessert its kinda hard to just whip it up! (No pun intended)
So, the best way for me to conquer this scenario is opening up the freezer and pulling out a cake! Yup, you heard me, pull out a yummy, moist, flavourful cake that is jam packed with blueberries and all I need to do is let that bad boy thaw for 20 minutes...and when its time for dessert, top each slice with a dollop of Vanilla Bean Ice Cream and a little blueberry jam!
3 cups of all purpose flour
1/4 teaspoon of baking soda
pinch of salt
1 1/2 cups of blueberries (fresh or frozen)
1 stick of butter (room temperature)
2 1/2 cups of sugar
6 eggs
2 teaspoons of vanilla extract
1 cup sour cream (or plain yogurt if you wish)
Powdered sugar just for dusting the cake when cooled
~Preheat your over to 325 degrees
~spray or grease the cavity of your baking dish. This recipe works best with a 10" round pan
~Sift flour and baking soda and salt and set aside
~In your mixer, cream the butter for 2 minutes and add 1/2 a cup of sugar sugar and blend for 1 minute alternating with one egg at a time until sugar has all been added, then add remaining eggs and mix until blended
~Add the vanilla extract and mix to combine
~On low speed, add the dry ingredients in 3 parts alternating with the sour cream (or yogurt if you choose) until all ingredients have been combined
~Gently stir in the blueberries
~Pour the mixture into your greased baking pan and bake for 1 hour (or until toothpick comes out dry)
*Every oven is different, especially when adding moisture to the cake (sour cream/yogurt) it can vary the cooking time However, this cake should not take more than a maximum of 1 hour and 15 minutes
~Cool the cake at room temperature for 15 minutes and sift icing sugar overtop until the top of the cake is covered generously
This cake is the ultimate freezer cake! As long as you wrap it tightly in plastic wrap and place it in a freezer bag, this cake will taste just as good as the day you made it for up to 3 months in the freezer. I love to serve mine with a scoop of blueberry frozen yogurt on a hot summer day...everyone will ask for seconds!
Natalie
I don't want to jinx it but I think its safe to say that the good weather is fast approaching. Which means get togethers, bbq's and pool parties!
Having guests over for me is always fun...but with three little ones it can get time consuming and by the time my guests arrive I just want to have a glass of wine...not entertain.
Thats where these recipes come in handy. Not everyone can say they looovvvee fish taco's but with this recipe I cook up a few chicken breasts or you can even grab an already cooked chicken from the grocery store. So, while the adults enjoy these taco's, so are the kids....but with chicken!
Its super easy, a great make ahead meal and for me one of my favourites to serve up family style...
makes 6-8 Fish Taco's
6-8 Soft Tortilla's
2 medium white fish fillets (I have used mahi mahi, cod, halibut or even tilapia)
2 Limes
2 tablespoons oil
1 cup shredded purple cabbage
1/4 cup chopped Cilantro
1/2 Avocado, sliced thinly
1/2 mango, peeled and thinly sliced
1 tsp Turmeric
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 tsp Salt
1/2 tsp Pepper
~Cut the fish into bite size pieces and place in a bowl
~Squeeze the juice of half a lime over it and add all the spices and salt and pepper
~Mix until the fish is all evenly coated and place in the fridge while preparing the remainder of the recipe
~Shred the purple cabbage and set aside
~In a medium skillet, heat the oil
~Sear the fish, it will take 2-3 minutes (depending on the size of the pieces), place in a bowl and set aside and start building up your taco!
~you can choose to make all the taco's for your friends and family, but I find it fun to serve this recipe family style too!
~Slice the remaining lime into wedges, slice the avocado and the mango and place a few sprigs of Cilantro aside for your guests
Sour Cream and Lime Sauce
~1/2 cup sour cream
~juice from 1 lime
~2 tablespoons of finely chopped cilantro
~1 tsp Salt
~1 tsp pepper
~In a bowl, combine all the above ingredients and let sit in the fridge until ready to serve
This recipe is a great make ahead and can be served cold. For the kids, you can keep the recipe the same, just take out the Cayenne pepper and instead of fish use chicken!
Natalie
Now that the sun is shining and I think we can officially say that Winter is behind us, it changes the way we eat. I don't know about you, but with Spring calling for a change in wardrobes and having to pack away those heavy sweaters its usually when I realize I've packed on some winter weight.
So that means making some changes to my meals and adding some healthier options...this side salad is the perfect way to start off Spring eating and get yourself feeling motivated and fabulous!
The chick pea in itself is loaded with reasons why you should add it to your grocery list and make it a regular go to snack! They lower cholesterol, they are packed with essential minerals and vitamins including 26% of the daily recommended intake of Iron in just one cup!
2 cups of Chick Pea's (drained and rinsed)
1 cup Edamame (thawed)
1/3 cup cucumber (chopped into pieces-similar in size of the chick peas)
1 tablespoon chopped Red Onion
1 large carrot (grated)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
1 tsp agave nectar
Dried Oregano
Salt
Pepper
~Using a box grater, grate the carrot and set aside
~In a large bowl combine the chick peas, edamame, cucumber, onion and carrot
~In a small bowl, whisk together the oil, vinegar, agave nectar and spices
~pour dressing overtop of the mixture and gentle stir until every coated
~Dig in!
This salad stores well in the fridge in a mason jar and makes the perfect side for your next picnic!
If you can't find agave nectar, you can use honey instead!
Natalie
It can't get any more humbling than the Potato. It has to be the most versatile ingredient to cook with. You can go from fluffy, pillow like Gnocchi to Crisp fried French Fries. It is one of my all time go to sides and the possibilities are endless!
It always amazes me when people who are "watching their weight" pass on the potatoes. Really? Not only are you missing out but I don't think they actually realize how low in calories the potato actually is. The average medium sized potato is only 100 calories...its the topping and all the yummy goodness that we smother them in that can get the calorie count through the roof. But in actuality, they are low in calories and the skin is very rich in nutrients!
Today, I have discovered the freshness, richness and one of a kind flavour from Earth Fresh. Not only are they a Canadian Company but they are also USDA approved which makes all their products Organic. Which for me usually isn't that big of a deal...except when it comes to any produce grown in the ground.
It can be hard to decide which potato to use for which dish....the types of potatoes range from purple to red to russett and on and on. A lot of dishes can fail if you use the wrong potato. Which is why I like what Earth Fresh has done for their consumers. Their site provides a great "Spud Gauge" to help you determine which potato is best. Their site is also conveniently packed with easy, fun and delicious recipes for you to try! If its up to me, Im using Earth Fresh, and you will too once you taste the difference.
Potato Galette
6 Large Earth Fresh Russet Potatoes
6 Sprigs of Thyme
1/4 cup Butter
1 Tablespoon of Canola Oil
Salt and Pepper to taste
~Preheat oven to 400 degrees
~Wash and dry your potatoes
~Using a mandolin, or sharp knife slice the potatoes thinly and set aside
~Chop the Butter into small pieces
~In a non stick pan, coat the bottom with the Oil a few pieces of butter
~Place a thin layer of potatoes on the bottom of the pan slightly overlapping them covering the bottom completely
~Season with salt and pepper
~Place another layer of potatoes and top with a sprinkle of thyme and few pieces of butter
~Continue to layer the potatoes and season each layer with salt and pepper
~Place the remaining pieces of butter on the top of your final layer
~Place in the oven at 400 degrees for 20-25 minutes
~Using a plate, flip the potato galette onto the plate and cut into wedges
~Serve each slice with a dollop of sour cream
This dish is a great addition to any family dinner. Its easy, fun and reheats well! Serve it with a few different toppings of choice...sour cream and chives, cajun spiced yogurt sauce or for the kids a bottle of Ketchup will do the trick!
Here is the link to read more about Earth Fresh and their company and what they are doing to help you and the community! http://www.earthfreshfoods.com/about/
Natalie
No matter how few days are left before Spring, until the first tulip has risen I find it hard to say goodbye to winter foods. I've talked about it in several posts; how the weather makes you feel like certain dishes. There's very few of us that feel like starting up the BBQ and have a "grilling" day in the middle of Winter.
Chili is one of my all time favourite winter dishes. Nothing like a hot bowl of chili, packed with beans, veggies and a few slices of fresh bread that will make you feel all fuzzy inside during the cold months.
The problem I find with a lot of the chili recipes Ive tried (of course before I came up with my own rendition) they are full of meat and beans...which I guess, according to the research I've done, thats actually what chili is all about. Its just boring though...
So, as a mom, Im always looking for ways to add nutrition to the table...in the sneakiest ways. What better way than with Chili?! This recipe can be done on the stove or in a slow cooker. Ive tried it both ways, and both turned out the same. If your not planning on watching the pot all day, the slow cooker will do it for you. This recipe is loaded with meat and veggies and spices that you will love...and so will the kiddies! I really recommend you try it...I think your going to love it!
1 package of ground turkey (or ground meat of your choice. I prefer turkey, high protein and low fat)
1 can Mixed Beans
1/2 onion, diced
1/2 cup red pepper, diced
1/2 cup of fresh or frozen peas
3/4 cup carrots, diced
1/3 cup dried barley
2 cans pureed tomatoes
3 cups of chicken stock
1 Tablespoon of Turmeric
1 Tablespoon of Paprika
1/2 Tablespoon dried Oregano
Salt and Pepper to taste
~Turn on your slow cooker to Low (recipe will take 6-7 hrs-perfect if your heading to work and want dinner made when you get home) OR High (recipe will take 4-5 hrs)
~Remove your meat from the package and set on a plate
~Lightly season with Salt and Pepper and place at the bottom of the slow cooker
~Clean and chop all the veggies and place on top of the turkey (or meat you've chosen to use)
~Add the peas and the Spices
~Add the tomatoes and the Chicken Stock
~Mix well until the meat has broken up into pieces. (Don't worry about the pieces being perfectly broken down, as the chili cooks the meat will break away on its own.)
~Mix in the barley
~Put the lid on and call it a day!
This chili recipe freezes very well and also makes the best next day Sloppy Joe's. I like to throw a handful of fresh spinach overtop of mine. Its slowly melts like butter into the delicious mix...and its the perfect way to add more greens to your dish!
Natalie
