Fluffy Cottage Cheese Pancakes

Packed with protein and light as air!

Ingredients:

3/4 cup cottage cheese

2 eggs

1 tsp vanilla

1/4 cup all purpose flour

1/4 cup whole wheat flour

1 tbsp sugar

1 1/2 tsps baking powder

Put cottage cheese, eggs and vanilla in a blender and blend until smooth. Whisk the flours, sugar and baking powder together in a bowl then add the cottage cheese mixture, stirring just until combined. Heat an oiled skillet to medium then drop in 1/4 cup spoonfuls of batter. Fry for 2 minutes then flip for another 1-2 minutes. Makes 7 pancakes, enough for 2-3 servings.

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Flaky Guinness Beef Pie

Rich and tender beef fill this traditional Irish stew pie. Don't wait for St Patrick's Day to try it! And Guinness has come out with a 0% alcohol product that's works just as well as the original.

Ingredients:

680g (1 1/2 lbs) top blade beef, cubed

2 tbsps flour

3 tbsps vegetable oil

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

1 tsp cornstarch

1 tsp cold water

pie dough for bottom crust 10" pie plate

1 sheet of puff pastry for top

1 egg

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp of oil then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet, add 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a boil, then cover loosely with foil and place in a 350°F oven for 1 1/2 - 2 hours. After 1 hour see if the stew needs the rest of the Guinness. If it doesn't, then have a sip or two and relax for another hour. After that time if the stew needs thickening whisk the cornstarch and water together and mix in, boil 1 minute. Add salt and pepper to taste. Remove the bay leaves. Roll out the pie dough and line a 10" pie plate. Beat the egg and brush the dough with it from the edge right to the center. Fill with the stew then lay the puff pastry on top, cut to fit and seal the edges with a fork. Cut a few air vents in the top, brush with beaten egg and add a few grinds of fresh cracked pepper to the top, then bake in a 400°F oven for 35 minutes.

Ideally served with colcannon potatoes but a nice garlic mashed potato will do as well. Serves 6

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Beans Etc

Baked beans amped up! There's so much good stuff going on here you'll just have to try it!

1 tbsp butter

2 tbsps BBQ sauce

398 ml (14 oz) can baked beans

1/2 cup canned black beans

1 cup canned white kidney beans

2 weiners sliced, plant based if keeping vegetarian 

2 rings canned pineapple

1 1/2 cups diced onion

1/2 cup diced bell pepper

2 green onions, sliced

1 cup sliced mushrooms

 

In a skillet, heat butter to medium high and add the onion, weiners and pineapple. Cook 5 minutes, then add the bell pepper, mushrooms and green onion and cook another 2 minutes. Next add all the beans and the BBQ sauce of your choice and heat through for a few minutes. Serves 2

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Smothered Chicken with Spinach and Mushrooms

Craving comfort food? Just add potatoes or rice to this one for an easy, cheesy chicken dinner!

Ingredients:

1 tsp butter

2 boneless, skinless chicken breasts

1/4 tsp smoked paprika

cracked pepper to taste

 

Creamed spinach and mushrooms:

2 tsps vegetable oil

5 oz spinach, roughly chopped if not baby spinach

2 tsps minced garlic

1/3 cup half and half (10%) cream

1/3 cup shredded mozzarella

2 oz sliced mushrooms

2 oz sliced aged cheddar

Preheat oven to 375°F

Butter a baking dish. Season the chicken on both sides with smoked paprika and black pepper and place in the dish. Bake for 15-20 minutes. While that bakes prepare the creamed spinach and mushrooms. Heat 2 tsps vegetable oil in a skillet on medium high. Add mushrooms cooking 2 minutes to lightly brown then add garlic for 1 minute. Stir in the spinach to wilt then on low heat stream in the cream slowly and cook to heat through. Add the mozzarella to melt. Once chicken is done in the oven pour the creamed mixture over top and add slices of aged cheddar. Return to oven for 10 minutes. Serves 2

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Sweet and Sour Pineapple Shrimp

These succulent shrimp are ready in a flash and served with your favourite rice make a quick and easy Asian inspired stir fry dinner.

Ingredients:

3/4 lb shrimp, 51/70 size

3/4 cup fresh pineapple chunks 

2 tbsps cornstarch

1/2 tsp garlic powder

salt and pepper to taste

pinch red pepper flakes

2 tsps soy sauce

1/4 cup pineapple juice (or orange)

1/4 cup ketchup

2 tbsps brown sugar

1 tbsp apple cider vinegar

1/4 cup diced onion

1/4 cup diced sweet bell pepper

1 medium carrot, julienned

2 tbsps vegetable oil, divided

4 button mushrooms, sliced

1 tsp fresh minced ginger

handful of greens (optional)

sesame seeds to garnish

 

Combine the cornstarch, garlic powder, salt, pepper and red pepper flakes together then toss in the shrimp to coat. Set aside. Mix the soy sauce, pineapple juice, ketchup, brown sugar and apple cider vinegar together and set aside. Heat 1 tbsp oil in a skillet on medium high. Add onion, bell pepper, carrot, mushrooms, pineapple and ginger (and greens if using). Stir fry 3 minutes then push to the sides of the pan leaving a space in the middle. Add 1 tbsp oil and the shrimp and fry 4-5 minutes or until no pink remains. Pour in the sauce and stir together for 2 minutes.

Plate and garnish with sesame seeds. Serves 2

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Tofu Chocolate Pudding

Decadent, creamy, oh so chocolatey and packed with protein!

Ingredients:

3/4 lb (12 oz) firm tofu

1/2 cup cocoa powder

3/4 cup maple syrup

pinch of salt

1 1/2 tsps vanilla

Pour maple syrup over cocoa, no need to stir. Set aside. Place block of tofu in boiling water for 2 minutes then drain and pat dry. Break it up into a food processor, add salt and blend until not chunky. Next add the maple syrup and cocoa along with the vanilla. Process until smooth. You may add a touch of milk if a looser consistency is desired. Garnished with bananas, chocolate syrup and cashews. Makes 1 2/3 cups or just under 4 - 1/2 cup servings

Adapted from: FranCostigan.com

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Sweet Potato Tofu Rice Bowl

Looking to boost your protein intake? Tofu, black beans, brown rice and edamame are all excellent choices to do just that.

Ingredients:

250g (9 oz) firm or extra firm tofu, cut in 1/2" cubes

1 medium sweet potato, about 1/2 lb, diced

2 tsps olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp garlic powder

 

3 cups cooked brown rice

1/2 tsp ground cumin

1/2 tsp garlic powder

salt and pepper to taste

3/4 cup frozen edamame beans, thawed

 

For tofu:

2 tsps cornstarch

2 tsps avocado oil

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

 

Toppers:

sliced red pepper

some greens (I used sliced brussels sprouts leaves)

black beans 

sriracha sauce

First blot the tofu block with paper towels. Then place it on a plate lined with paper towels, put another towel on top then sit something heavy like a cast iron pan on top for 30 minutes. This will remove excess liquid. Once that's done cut the tofu into 1/2" cubes. Toss with cornstarch, avocado oil, and the seasonings listed under "for tofu". Air fry at 390°F for 10-13 minutes. Next toss the diced sweet potato with olive oil, chili powder, ground cumin, smoked paprika and garlic powder. Air fry at 400°F for 9-12 minutes. Mix the brown rice with ground cumin, garlic powder, salt and pepper and add the edamame beans. Zap in microwave to warm then spoon into bowls. Top with red pepper, greens and black beans and drizzle sriracha to finish. Serves 2

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