Whole Orange and Cranberry Muffins

Yes, use the peel and all ... get your vitamin C right here! Fact is the orange peel has 3 times the amount of vitamin C than the actual fruit has!

Ingredients:

1 whole orange, unpeeled

1/2 cup butter, melted

1 egg

1/2 cup orange juice

1 1/2 cups flour

1/2 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 cup dried cranberries

So just wash the orange and cut it into chunks. Take out any pips. Place it in a food processor and whirl until fully pulverized. Then add the melted butter, egg and orange juice.

Mix the flour, sugar, baking powder and soda together and add to the wet ingredients until just combined. Fold in the cranberries.

Fill medium muffin cups 2/3 full and bake at 350°F for 18-20 minutes.

Makes 12 medium sized muffins.

Incredibly Moist Banana Bread

Mayonnaise! Yes that is the not-so-secret ingredient in this banana bread to boost the moisture level! And it doesn't change the taste. Apparently it comes from the time of the Great Depression when eggs were hard to come by, so people found substitutes. Necessity really is the mother of invention! 

Ingredients:

1 cup mashed bananas

1/2 cup mayonnaise

1 egg

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/4 cup brown sugar

1/2 cup sunflower seeds (optional)

Mash the bananas and add the mayo and egg.

In a large bowl mix the rest of the ingredients together then add the banana mixture in. Stir just until combined.

Pour into a greased 9 X 5" loaf pan and bake at 350°F for 60-70 minutes or until a cake tester comes out clean.

Cool in pan 10 minutes then remove to a rack to cool completely before slicing.

Will have to try this mayo trick with chocolate cake!

Easy Swedish Meatballs

Tender seasoned meatballs in a silky smooth sauce. Perfect comfort food for this rainy weekend!

Ingredients:

Meatballs:

1 lb ground beef

1/2 cup Panko bread crumbs

3 tbsps milk

1 egg

1/2 cup chopped kale

3 tsps minced garlic

1/2 tsp salt

pinch of both nutmeg and allspice

1 tsp onion powder

Sauce:

2 tbsps olive oil

1 tbsp butter

3 tbsps flour

2 cups low sodium beef broth

2 tbsps cream cheese

1/2 cup milk

salt and pepper to taste

2 1/2 cups penne pasta

fresh parsley

Start by combining all the meatball ingredients, using you hands to gently bring it all together. Then take 2 tbsps of meat and form into ping pong sized balls to make 25-28. 

In a large skillet heat the olive oil and butter and brown the meatballs. This should take 6-8 minutes. Remove to a plate.

Using the same skillet, add the flour and stir with the remaining fat in the pan. Next whisk in the broth, salt and pepper and heat until starting to thicken, about 1 minutes.

Return the meat to the pan and simmer with the sauce for 10 minutes.

Make a well in the center and add the milk and cream cheese, gently whisking to break up the cream cheese. Then stir together and simmer uncovered for another 10 minutes. While the meatballs are simmering start cooking the penne.

Taste to see if you need more salt and pepper, then drain the pasta, plate and top with meatballs and lots of creamy sauce! Add fresh chopped parsley too.

Serves 4

Lemon and Garlic Baked Haddock

You can't go wrong when lemon and garlic are involved.

Ingredients:

4 or 5 pieces of haddock (about 400g)

1/4 cup fresh parsley, chopped

Lemon Sauce:

5 tbsps fresh lemon juice

5 tbsps light olive oil

2 tbsps melted butter

5 tsps minced garlic

Coating:

1/4 cup flour

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

2 tbsps vegetable oil

Mix the lemon sauce ingredients together excluding the garlic for now. Set aside.

Mix the flour, smoked paprika, ground cumin, salt, pepper and onion powder together in a shallow bowl.

Pat the fish dry with paper towels then dip in lemon sauce. Coat in the flour mixture, both sides. Heat an oiled (2 tbsps vegetable oil) oven safe skillet or griddle and sear each piece on medium high for 1-2 minutes per side.

Remove from heat. Add the garlic to the lemon sauce and spoon over fish.

See note regarding garlic at the end of this post.

Bake at 400°F for 10 minutes or until the fish flakes easily. Serve with chopped parsley.

Note:

Anytime you cook garlic with acid, like lemon juice, you have a chance of your garlic turning green or smurfy blue! This can happen particularly if your garlic is a little old. No worries though, it's perfectly safe to eat!

Adapted from: www.themediterraneandish.com/

Chicken Shawarma

This chicken recipe brings just enough heat 🔥 and is infused with incredible Middle Eastern flavours.

Ingredients:

l lb boneless, skinless chicken breast cut in strips

2 tsps minced garlic

1 1/2 tsps ground cumin

1 tsp fennel seeds

1 1/2 tsps smoked paprika

1/4 tsp cayenne pepper

1/8 tsp cinnamon

1/2 tsp salt

1/8 tsp black pepper

2 tbsps fresh lemon juice

1 tbsp olive oil

Combine all the spices and add the lemon juice and olive oil to make a paste.

Add the chicken strips, stirring to coat completely. Marinate in the fridge at least 30 minutes or even overnight.

Lightly oil a baking sheet and spread the chicken out in a single layer. Bake at 425°F for 25-30 minutes.

I served it on a plate with salad, veggies and roasted potatoes but you could definitely roll it up in a wrap or pita with tomato, lettuce and yogurt for an on-the-go meal!

Serves 3-4

Rhubarb, Apple and Orange Bars

My garden rhubarb is of the mostly green variety so once cooked I don't get that pretty pink hue associated with grocery store rhubarb. The taste and nutritional value are the same though and these bars have the added crunch of sunflower seeds.

Ingredients:

3 cups fresh or frozen chopped rhubarb

1 cup diced apple

1 cup sugar

3/4 cup fresh orange juice

zest of 1 orange

1 tsp lemon juice

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup oats

1 cup unsalted sunflower seeds

1 cup brown sugar

1 cup butter, at rooom temperature

1/4 tsp salt

In a medium saucepan combine the rhubarb, apple, sugar, orange juice and zest. Bring to a boil then simmer for 15-20 minutes. Remove from heat and add the lemon juice. Set aside.

Mix the flours, oats, sunflower seeds, brown sugar and salt together and cut in the butter until the mixture is crumbly.

Firmly press about 2/3 of this mixture into a greased 13 X 9" baking dish.

Pour the filling in...

then sprinkle the remaining dry mix over the top and press gently.

Bake at 400°F for 25-30 minutes then cool completely before cutting into squares.

Eat them as a handheld snack or...

top them off with a scoop of French vanilla ice cream!

Easy Stuffed Eggplant and Peppers

Earthy and awesome flavour baked into every bite! 

Ingredients:

olive oil to coat eggplant

1 medium sized eggplant (12 oz)

1 tbsps olive oil

1/3 cup chopped onion

3 tsps minced garlic

1/3 cup chopped red pepper plus 1 whole red pepper

1/2 cup packed, chopped spinach

1 lb lean ground pork

2 tbsps tomato paste

1 tbsp tahini paste

1 tsp ground cumin

pinch red pepper flakes

1/2 tsp sea salt

15 grinds of black pepper

1/2 cup beef broth

1/4 cup sunflower seeds

fresh parsley to serve

Start by cooking the eggplant. Pierce the skin 5 or 6 times, then rub all over with olive oil and wrap in foil. Bake at 400°F for 30-40 minutes or until fork tender. Open the sheet of foil on the baking pan and set the eggplant aside to cool.

Heat 1 tbsp olive oil in a large skillet and cook onion and red pepper until onion is just lightly golden. Add the garlic for 1 minute. Make a well in the center and add the pork, cumin, red pepper flakes, salt and pepper. Cook, breaking up the meat, until no pink remains. Add spinach.

Whisk tomato paste, tahini paste and broth together and stir into the skillet. Bring to a boil then simmer uncovered for 10 minutes to reduce the liquid.

Once cool enough to handle, cut the eggplant in half lengthwise through the stem and score the flesh, leaving 1/4 - 1/2" around on the skin. Scoop out the flesh. I found using a grapefruit spoon with a serrated edge works well.

Add the eggplant and sunflower seeds to the skillet and stir together.  Lay the eggplant halves and halved red pepper on the reserved foil. Stuff each with the filling, mounding it up.

Bake at 350°F for 10 minutes. 

Great served as is...

even better drizzled with ranch dressing and some chopped fresh parsley!

Makes 4 servings.

Homemade Pizza Sauce

Making your own homemade pizza sauce is easy...easy as "pizza" pie!

Ingredients:

28 oz can diced tomatoes, lightly mashed

2 tbsps olive oil

1/4 cup finely chopped onion

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp red pepper flakes

1/4 tsp fennel seeds

3 tsp minced garlic

1 1/2 tsp sugar

1 tsp salt

Heat oil in a skillet and add the onion, oregano, basil, red pepper flakes and fennel seed. Cook about 3 minutes or until onion is softened and lightly golden, then add the garlic, sugar, salt and mashed tomatoes. Bring to a boil, then lower temperature and simmer, uncovered 30-40 minutes.

Then slather it on to your pizza dough!

And top it your way!

Makes about 2 1/2 cups of sauce, enough for 4 - 14" pizzas.

Grilled Pineapple for Burgers

Seriously...you have to try this! You won't believe how good grilled pineapple is on your favourite burger!

So easy! Just melt 1 tablespoon of butter and mix in 1 tablespoon of brown sugar for every 2 slices of pineapple.  Slather it all over the slice. 

Then grill each side 2-3 minutes. I swear there were grill marks but the slice went straight into my overloaded burger before a pic!

Mustard, onion, tomato, pickle, and cheese!

How would you top yours?

Lemon Buttercream Frosting

We're a chocolate obsessed family but I thought I'd change it up a little for my daughter's birthday. 

For you lemon lover's out there, this fluffy and bright fresh lemon frosting is bursting with lemony tartness!

Ingredients:

1 1/2 cups butter, at room temperature

2 tbsps fresh lemon juice

zest of 1 lemon

1/2 tsp salt

3 1/2 - 4 cups icing sugar

yellow food colouring, optional

First beat the butter on medium-low speed for 1-2 minutes. Use only room temperature butter to ensure a nice smooth frosting. Add 2 cups of icing sugar, lemon juice, zest and colour if using. Again, beat 1-2 minutes or until fluffy. Then add 1 1/2 cups icing sugar and beat until well combined.

If the frosting consistency is to thin for your liking, add more sugar. If too thick, add a dash more lemon juice. Mine was spot on 3 1/2 cups.

You will have enough frosting for a 4-layer 8' cake, a 13 X 9 cake or 24 cupcakes.

May be stored for 2 days on the counter or up to a week in the fridge. 

Recipe from thefirstyearblog.com 

Easy BBQ Veggie Packet

With a few simple ingredients those plain old frozen vegetables can be transformed to a delicious barbecue side dish.

Ingredients:

cooking oil spray

4 cups frozen yellow and green beans with carrots

1 - 2 tbsps fresh lemon juice

1 - 2 tsps minced garlic

1 tbsp butter

dry oregano, to taste

fresh lemon thyme, to taste

salt, to taste

Lay a large piece of foil over a baking pan with some overhang.

Spray it with cooking oil. Then lay the vegetables, still frozen, on the foil. Add the lemon juice, garlic, dabs of butter, oregano, lemon thyme and salt.

Lay another piece of foil over top and fold and crimp all four sides to seal. Barbecue on medium heat for 30 minutes. Carefully open the packet and check a carrot to see if they're done to your liking. 

Serves 4