Strawberry Mug Bread Pudding

Bread pudding ... breakfast or dessert ?

Ingredients for 1 mug:

1 cup cubed bread
1 egg
1/3 cup milk
1/4 tsp vanilla
2 tsps maple syrup
2 tbsps chopped or sliced strawberries

You can use a slice or two of any bread, but I like to keep crusts and heels that for some reason we don't like to eat, saving them in the freezer until there's enough for a bread pudding.

Whisk the egg, milk, vanilla and maple syrup together. Stir cubed bread into the mix and fold in the strawberries.

Spray or butter a good sized mug.  These drinking jars were a little big, but better than too small and having bread pudding all over your microwave!

Spoon the mixture into the mug. You can layer some strawberries in too if you like.

Microwave uncovered on high for 1 minute. Check for doneness, then continue in 10 second bursts until done.

For breakfast we had them topped with yogurt but if this is a dessert definitely go for ice cream... you can never go wrong with ice cream!

Chicken Legs with Kale

Simple... winner winner chicken dinner !

Ingredients:

4 chicken legs, split
2 tbsps avocado or canola oil
1/4 tsp each salt and pepper
1/4 cup flour
3 garlic cloves, minced
4 or 5 large kale leaves, chopped
1 cup diced tomatoes
1 cup chicken broth
1 tbsp red wine vinegar
2 tsps capers

Mix flour, salt and pepper together in a bag and add the chicken legs.  Toss the pieces to coat then remove to a plate. I did this in one batch using a large empty waxed cereal bag. Once every piece was coated I simply tore the bag opened.

Heat oil to medium heat in a dutch oven and toss in the kale cooking for 2 minutes.

Add the tomatoes, broth, red wine vinegar and capers and bring to a boil. Add the garlic then snuggle the chicken down into the sauce and cover the pot.

Place in a 375 F oven for 1 hour.

Served here with rice, but those juices would be equally tasty over mashed potatoes!

Carrot Ginger Soup

Yesterday I had lunch at a local restaurant, a gem called Bistro Merlot. They served a Carrot Ginger Soup, their Soup of the Moment, that everyone in our party drooled over.  I had to attempt duplicating it at home.

Ingredients:

2 cups unpeeled carrot, cubed
1 medium sweet potato, peeled and cubed
1 tbsp tahini paste
1 tbsp olive oil
1 medium onion, diced
1 medium unpeeled apple, cubed
2 tbsps fresh ginger, finely chopped
4 cups (1 L) vegetable broth
1 tsp turmeric
pinch of cayenne
Salt, taste and add if needed based on the content in the broth
1 garlic clove, minced
Honey (optional depending on the level of sweetness you are looking for)

Place cubed carrots and sweet potato on a lined baking sheet and roast at 400 F for 25-30 minutes.

Meanwhile in a large pot heat tahini and olive oil and toss in the diced onion. Cook until soft and only slightly golden.  Add the apple and ginger to the pot along with the roasted carrots and sweet potato cubes. Pour in the broth and add the turmeric and cayenne.

Bring to a boil then simmer 25-30 minutes. Remove from heat and add the minced garlic. Blend until smooth.

Add salt only if needed, your broth might be salty enough already.

Taste and add 1 - 1  1/2 tsps honey for added sweetness. This again depends on the sweetness of the apple.

Not exactly like Bistro Merlot's but very similar. I'd say "drool-worthy"!

Kale and Beet Salad with Walnuts

There are so many layers of flavour in this dish. The roasted garlicky kale, earthy beets, sweet candied walnuts and salty feta ... you might want to double the recipe !

Ingredients for 2 servings:

4 or 5 kale leaves, 2 cups loosley packed
2 tsps avocado or olive oil
1/4 tsp pink Himalayan salt
1/2 tsp garlic powder
3 small to medium size beets
1/4 cup chopped walnuts
2 tsps maple syrup
pinch of salt
pinch of allspice or cloves
1-2 tbsps crumbled feta

Dressing:
1 tbsp apple cider vinegar
1 tbsp maple syrup
1/4 tsp balsamic vinegar
1/4 tsp minced garlic
pinch of salt and pepper
2 tbsps olive oil

Bake the beets wrapped in foil in a 445F oven for about 45 minutes. This can be done ahead of time if you like. My beets had been baked a few days earlier. Once baked remove from oven and slide off the skin and slice. You can use them warm or cold on the salad.

Toss the walnuts with 2 tsps maple syrup and a pinch of both salt and allspice or cloves in a frying pan. Heat on medium for 1-2 minutes. Remove from heat and set aside.

Wash and dry the kale leaves and remove the stem/rib. Tear into pieces and measure to about 2 cups. Toss the torn leaves with 2 tsp avocado oil, salt and garlic powder. Spread out in a single layer on a lined baking sheet. Pop into a 425 F oven for 3-4 minutes.

To serve, layer the kale, beets, walnuts and crumbled feta on a plate. Whisk the olive oil into the rest of the dressing ingredients and drizzle over the salad.

Yummy!

Sweet and Spicy Roasted Acorn Squash

With those hot summer days behind us it's time to look for some comforting fall foods. Embrace the cooler weather! Dig out those big sweaters and cook some squash!

Ingredients:

1 medium acorn squash
2 tbsps avocado oil (or canola)
2 tbsps maple syrup
2-3 tsps minced garlic cloves
1 tbsp sweet chili sauce
1/4 tsp salt
1/4 tsp pepper
2 pinches red pepper flakes
1-2 oz feta, crumbled
a few fresh basil leaves

Slice the acorn squash into 1/2" slices. It is much easier to slice than you would expect. Remove the seeds and membrane.

Combine avocado oil, maple syrup, garlic and sweet chili sauce in a bag. Add the squash rings and toss to coat.

Place slices on an oiled baking dish and sprinkle with salt, pepper and chili flakes.

Bake at 375 F for 20 minutes, flip and bake another 20 minutes.

Remove from oven and top with crumbled feta and basil to serve. (I love that purple basil!)

Vegetable Beet Soup

Can't "beet" this flavourful soup. And that colour!!
Not to mention how good it is for you!

Ingredients:

1 tbsp coconut or avocado oil
1 red onion, diced
3 carrots, sliced
2 medium beets
1 medium turnip
4 garlic cloves, added after cooking
2" piece fresh ginger, grated
1 sweet potato
2 or 3 celery stalks, sliced
1 or 2 sweet peppers, diced
4 cups chicken or vegetable broth
1 tsp salt
1/2 tsp pepper
a bunch of chives or 1-2 tbsps dried

Pre-bake the beets, sweet potato and turnip wrapped in foil in a 445F oven for 45-60 minutes, depending on the size of the vegetables. You could boil the beets and turnip, or microwave the sweet potato, but baking keeps all the goodness in the veggies. If you do boil the beets, you can add some of the water to the soup as part of the broth measurement.

Heat oil in a large pot and cook onion until softened. Add carrots, celery, sweet pepper and ginger. Salt and pepper to taste.

Then add the roasted veggies along with the broth.  I had some homemade chicken broth, but store bought works too!

Probably best to wear gloves when cutting beets 

Mince or grate the garlic and set aside.

Cook the soup for about 10 minutes until carrots are tender.
Remove from heat and add the garlic and chives and blend with an immersion blender.

You can leave it a bit lumpy or blend until smooth, whichever is your preference. But let's just stop and admire this great big spoonful of healthy!

Makes 8-10 servings

Another adaptation from Nevine's Cuisine

Oatmeal Cookie Bars

Can't decide if you want a cookie or a bar but know for sure you don't really want alot of work to get them? Then this recipe is what you DO want!

Ingredients:

1 cup butter or margarine, at room temperature
1 cup brown sugar
1/4 cup white sugar
1/2 cup egg whites
2 tsps vanilla

1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup all purpose flour
1/2 cup whole wheat flour
2 cups oats

1  1/2 cups chocolate chips

Mix butter, brown sugar and white sugar together, then add the egg whites and vanilla. 

In another bowl mix the dry ingredients with 1/2 cup of the chocolate chips.

Combine both the wet and dry ingredients and spread 1/2 the mixture into the bottom of a greased 13 X 9 baking dish. Sprinkle the remaining 1 cup chocolate chips over that layer. Dollop tablespoonfuls of the remaining dough on top carefully spreading it with your fingers. Some of the chocolate chips might peek through, that's ok.

Bake at 350 F for 25-30 minutes. Cool and cut into bars.

This will satisfy your craving for either a cookie or a bar.

Huevos Rancheros

Add a little pop to your morning eggs!

Ingredients:

1/2 cup salsa (store bought or homemade)
1/2 cup shredded cheddar cheese 
2 small tortillas
roasted sweet peppers
2 eggs
salt and pepper to taste
chopped greens

First heat the salsa in a small frying pan then carefully crack 2 eggs side by side into it. Sprinkle with salt and pepper and cover.

Simmer for 4-6 minutes.

Warm the tortillas (I gave them a little zap in the microwave). Top with 1/4 cup of cheese each and add roasted sweet peppers.

Once the eggs are cooked to your liking place them on top of the cheese, add the salsa and greens.

Good Morning!

Serves 2

Here's the link to a pretty good salsa recipe:
https://hotandcoldrunningmom.blogspot.com/2018/09/homemade-salsa.html

Homemade Salsa

These baskets of tomatoes were only $4.99!!!
And I made 11 quart and 4 pint jars of salsa from one of them! That's a good deal!

Ingredients for 4 cups of salsa:
(I made 8 times this amount)

3 lbs. peeled and chopped round tomatoes
1 large onion, diced
4 cloves garlic, minced
1/2 cup diced sweet green pepper
2 tbsp. minced jalapeño, banana or chili pepper
1/3 cup tomato paste
1/4 cup white vinegar
1 tbsp. sugar
1  1/2 tsp. pickling salt
1/2 tsp. each ground cumin and dried oregano

To peel tomatoes, simply put them in boiling water for 1 minute, then right into cold water.  The skin will peel right off (mostly)

Combine all the ingredients and bring to a boil over high heat, reduce heat and boil gently, uncovered for 15-20 minutes or to desired thickness, stirring frequently.

After sterilizing jars and lids, ladle salsa into hot canning jars, filling to 1/2 inch below rim.  Wipe rims and place metal canning lids on jars.  Apply bands to fingertip tight.  Place jars in canner (large, deep pot) of boiling water, covered by one inch.  Cover canner and return to boil.  Process 20 minutes. Remove and let cool 24 hours.  Check seals.  If some have not popped down, store these in fridge or redo process with new lids.

Yield: about 4 cups

Hearty Mediterranean Salad

There are no actual amounts in the ingredient list because, really, you just want to make a bed of romaine and kale then pile on all the stuff you like!

Suggested ingredients:

romaine lettuce, torn
kale, sliced thinly
red and green pepper, sliced
cherry tomatoes
celery, sliced
fennel, sliced
purple basil
genoa salami, sliced
chick peas, drained and rinsed
carrot, shredded
olives, sliced or whole

And cheese, I should have added cheese to this salad 

This miso dressing is a good choice but any Italian dressing will work just fine.

Miso Dressing:

3 tbsps lemon juice
2 tbsps tahini (good level of calcium and protein)
1 - 2 tsps maple syrup or honey
1 tbsp red wine vinegar or apple cider vinegar
1 tbsp miso paste (shiro miso - mild and best for dressings)
pinch of salt
1/2 tsp each dry oregano and basil
1 tsp parmesan 

Strawberry Rhubarb Sauce for Cupcakes

A little dessert for two...

Ingredients:

1/4 cup rhubarb, chopped
3/4 cup strawberries, chopped
2 tsps maple syrup

(You could just use 1 cup of strawberries if you don't do rhubarb)

In a small pot heat everything together and simmer for 10 minutes. Turn the heat up to medium high for the last 1-2 minutes and you have a nice little sauce to serve with vanilla cupcakes, or even on those fresh strawberry cupcakes from my last post.

Serves 2

Link to the Fresh Strawberry Cupcakes
https://hotandcoldrunningmom.blogspot.com/2018/09/strawberry-cupcakes.html

Fresh Strawberry Cupcakes

Holding on to summer with these fresh strawberry cupcakes!

Ingredients:

1/2 cup chopped strawberries (divided)
2 tsps water
3/4 cup flour
1 tbsp cornstarch
1 tbsp baking powder
pinch of salt
1/4 cup marg or butter
1/3 cup and 2 tsps sugar
2 egg whites (at room temperature)
1/2 tsp vanilla
2 tbsps milk (at room temperature)
red food colouring (optional)

Icing:

2 tbsps marg or butter
1/2 - 3/4 cup icing sugar
1/4 tsp vanilla
red food colouring (optional)

Combine 1/3 cup chopped strawberries, water and 2 tsps sugar in a saucepan. Bring to a boil, then simmer 2-3 minutes. Remove from heat and cool about 15 minutes.

Sift the flour, cornstarch and baking powder together, then add the salt and set aside.

In a large bowl beat the butter and remaining 1/3 cup sugar together 2-3 minutes. Next beat in the egg whites one at a time and finally the vanilla.

Add the flour and milk in two additions each alternating between additions.

Stir in the remaining strawberries along with the cooked ones. And a drop or 2 of colouring if you choose.

Fill lined cups to 2/3 full and bake at 350F for 19-20 minutes.

Once cooled cream the icing ingredients together and spread (or pipe if you're fancy!) over the cupcakes.

Top with a fresh berry and serve.

Makes 9 medium sized cupcakes

If you don't want to ice the cupcakes, how about a nice sauce?
https://hotandcoldrunningmom.blogspot.com/2018/09/strawberry-rhubarb-sauce-for-cupcakes.html