Savory Beef Chop Suey

This flavourful meal checks all the boxes: one pot, healthy, quick and easy ... and delicious! It's the perfect weeknight dinner!

Ingredients:

2 cups thinly sliced cabbage

2 celery stalks, thinly sliced

2 small onions, thinly sliced

1 small carrot, shredded

2 tsps minced garlic 

2 cups bean sprouts

1 lb medium ground beef

salt and pepper to taste

2 tsps minced ginger

1 cup beef broth

1/4 cup soy sauce

2 tbsps cornstarch

sliced green onion to garnish 

In a wok or large skillet brown the beef for about 5 minutes or until no pink remains. Add cabbage, celery, onion, carrot and garlic, cover and cook on medium heat 5 minutes. Then add the bean sprouts, salt, pepper and ginger. Mix the broth, soy sauce and cornstarch together. Make a well in the center of the wok and add the broth mixture. Stir 30 seconds to 1 minute in the center then stir all together with the meat and veggies and heat 2-3 minutes. Plate and garnish with green onion slices. Serves 4

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Protein Banana Cocoa Muffins

These muffins have a cake like quality to them but are not too sweet. And cottage cheese gives you a little boost of protein. (I swear there is no cheese taste!) 

Ingredients:

1 cup flour

1 cup whole wheat flour

1/3 cup unsweetened cocoa powder

2 tsps baking powder

2 tsps instant coffee granules 

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups chopped bananas (about 2 medium ones)

3/4 cup cottage cheese

2 eggs

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup milk

2 tbsps butter, melted

2 tsps vanilla 

First combine the flour, whole wheat flour, cocoa powder, baking powder, coffee granules, baking soda and salt in a large bowl. Set aside. Process the rest of the ingredients in a blender or food processor until smooth. Then fold the wet ingredients into the dry and scoop into paper lined muffin tins. Bake at 350°F for 20 minutes or until a cake tester comes out clean. Makes 18 medium sized muffins.

Adapted from: eatingwell.com

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Sausage Cabbage Skillet

Here's a quick and nutritious dinner for two! 

Ingredients:

1/2 lb Italian sausage, casings removed

1 tsp olive oil

2 cups chopped cabbage

1 small onion, diced

2 celery stalks, sliced

1 yellow bell pepper, diced

3 green onions, sliced and separated white and green

a handful of greens (spinach or kale)

1/4 cup salsa or tomato sauce

1/4 cup water 

Heat oil in a skillet to medium and brown the sausage meat, breaking it up until no pink remains, 3-5 minutes. Add onion, celery and bell pepper and stir fry 4-5 minutes. Then add the cabbage and white slices of green onion. Cook for 5 minutes. Add the salsa or tomato sauce, water and greens. Bring to a boil then reduce heat to medium low, cover and cook 5-10 minutes. Serve topped with green slices of green onion. Serves 2-3

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Lemon Dunking Cookies

Whether starting the day off with a breakfast cookie or sitting down for an afternoon break, these crisp on the outside tender on the inside dunkers are perfect with a cold glass of milk, hot tea or coffee.

Ingredients:

2 cups flour

1/2 cup super fine or regular granulated sugar

2 tbsps and 1 tsp lemon juice

zest of 1/2 a lemon

1 1/2 tsps baking powder

1 egg

1/3 cup extra light olive oil

extra lemon juice to brush and sugar to sprinkle 

Combine the flour and baking powder in a medium bowl. In another bowl, whisk the egg and sugar together then add the lemon juice, zest and olive oil. Add the wet ingredients to the dry using a fork, then bring together with hands to form a dough. It may be a little sticky, but resist the urge to add more flour. If needed, flour hands to form dough into 10 oval shaped cookies and place on a parchment-lined baking sheet. Brush with lemon juice and sprinkle some sugar on the tops of the cookies. Bake at 350°F for 15-17 minutes. They will be quite light and just a little golden on the bottom. Cool on rack. 

Makes 10 large cookies

 Adapted from: mangiawithnonna.com

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No Dough Chicken Calzone

No joking, these are amazing!! When the fam says "you can make THESE again!", you listen! 

Ingredients:

454g (1 lb) ground chicken

3 tbsps cream cheese, at room temperature

handful of spinach or chopped kale

2-3 tbsps chopped sundried tomatoes

15 grape tomatoes, halved

3/4 cup mozzarella

1 egg

2-3 tbsps Panko

1 tbsp parmesan

2 tsps garlic powder

2 tsps minced dry onion

1 1/2 tsps smoked paprika

salt and pepper to taste 

Mix the chicken with garlic powder, minced dry onion, smoked paprika, salt and pepper. Divide into 3 portions. Place one portion on a piece of parchment and flatten into an oval shape 1/4-1/2" thick. Continue with the other two. Spread cream cheese on half of each piece then divide the spinach, sundried tomatoes, grape tomato halves and mozzarella on the same half side. Using the parchment to help, fold the empty side of the ground chicken over the filling and seal edges pressing with a fork. Brush with beaten egg. Mix the Panko and parmesan together and sprinkle on each calzone. Air fry at 350°F for 18 minutes. They can also be baked on a pizza stone in a 375°F oven for 25 minutes but the air fryer method is superior. Can be served with marinara sauce or salsa. Makes 3 no dough chicken calzones.

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Pasta and Chickpea Soup

Winter isn't quite over yet! This nourishing soup is going to get us through the expected ice storm tomorrow. Pasta e ceci comes packed with chickpeas, pasta and the holy trinity of vegetables.

Ingredients:

2 cups (500 ml) canned chickpeas, drained and rinsed

4 tbsps olive oil

1 tbsp minced garlic

small onion, finely diced

small celery stalk with leaves, finely diced

small carrot, finely diced

1/2 tsp dry rosemary, crumbled

1/2 lb (250 g) pasta of your choice

4 cups beef broth

black pepper to taste

pinch of chili powder

pinch of turmeric

1 tbsp dry parsley

parmesan to serve 

Heat olive oil on medium heat in a large skillet. Add the garlic, onion, celery, carrot and rosemary and cook 2-3 minutes. Take 1/4 of the chickpeas and mash them with a potato masher then add to the skillet along with the rest of the whole chickpeas. Add the pasta, broth, black pepper, chili powder, turmeric, dry parsley and broth. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until carrots and pasta are tender. You can add more liquid if you want a soupy soup or less liquid if you like a stewy soup. Serve with lots of parmesan cheese! Serves 4.

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Rustic Jam Crostata

This is a visually appealing pie with a shortbread-like crust flavoured with orange zest and filled with your favourite jams. It is a simple, rustic dessert that comes together easily with ingredients you have in your pantry. 

Ingredients:

1 2/3 cups flour

1/2 cup sugar

1/2 cup extra light olive oil

2 tbsps butter

zest of 1 orange

2 eggs

two types of jam (I used Mango Peach and Scottish 3 Berry)

Mix flour, sugar and zest together then add the olive oil and butter until crumbly. Add the eggs and bring the dough together kneading a little. Form into a ball , cover in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F. Take the dough from the fridge and using 3/4 of it press into an 8" tart dish forming the crust on the bottom and up the sides. Prick all over with a fork. Make sections with loosely formed rope from the remaining 1/4 of the dough. Make sections and seal to the edge. Use any bits left to make a small round of dough in the center. Fill each section with jam then bake at 350°F for 30-35 minutes. Cool completely before cutting. Serves 6

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