Clementine Cashew Cake

Here's a bright dessert that's flourless and fabulous! And the perfect use of less than perfect clementines. If you've got some getting a little soft bake this up right now or pop the clementines into the freezer whole for later use (like I did).

Ingredients:

200g (4 small, 7 oz) clementines, fresh or frozen

4 eggs

120g (4 oz) sugar

175g (6 oz) ground cashews

1 tsp baking powder

Cook the clementines in the microwave in a covered dish with a little water on high for 8-10 minutes. Then drain off the water and let cool. Cut in half and remove any pips. Place everything else (yes even the peel) in a food processor and pulse to a pulp. Add the remaining ingredients to the food processor and mix together for 20-30 seconds. Oil and flour a 1.5L (6" X 6" X 2") baking dish, pour the batter in and bake at 375°F for 40-45 minutes or until a cake tester comes out clean. Cool on rack.

Makes 8 servings

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Spiced Maple Salmon

This spiced maple salmon is phenomenal because it's both sweet and spicy, but it's also on a schmear of cream cheese and Greek yogurt and topped with caramelized onion and bell pepper. This dinner for two was a hit!

Ingredients:

1/2 lb fresh salmon fillets 

2 tsps olive oil 

1 tsp minced garlic 

1/4 tsp lemon pepper

1 tsp blackened Cajun seasoning 

2 tsps maple syrup 

1 kale leaf, shredded 

Caramelized onion and pepper:

2 tsps olive oil

1 small onion, thinly sliced 

1 small bell pepper, thinly sliced 

1 tsp minced ginger

2 tsps white wine vinegar 

Pinch of sugar 

Black pepper to taste 

Schmear:

2 tbsps cream cheese (herb and roasted garlic flavour)

2 tbsps plain Greek yogurt

1 tsp lemon juice

Blend cream cheese, Greek yogurt and lemon juice together and set aside. 

Mix 2 tsps olive oil with garlic, lemon pepper and Cajun seasoning and spread on fillets.  Let rest 20 minutes then drizzle with maple syrup. Bake in an oiled dish at 400°F for 10-13 minutes or until salmon flakes easily with a fork. 

Meanwhile place kale in a frying pan with a little oil. Toss on medium low heat 2-3 minutes to wilt. Remove and keep warm.  In same pan add 2 tsps olive oil  and add onions.  Cook 6-8 minutes then add bell pepper for another 6-8 minutes.  Add ginger, vinegar, sugar and black pepper. Stir 1 minute then remove from heat and keep warm.

Schmear the cream cheese mix on the plate and place the kale along side. Top with salmon and crown it off with the onions and pepper.

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Stovetop White Chicken Chili

When you just need a warm bowl of comfort food ...

Ingredients:

1 lb boneless, skinless chicken breast, cut in 1" cubes

1 tbsp olive oil

1 medium onion, diced

2 tsps minced garlic

2 - 19 oz (540 ml) cans white kidney beans (cannellini)

1 - 4 oz (113 ml) can diced green chilies

a pinch or 2 of cayenne

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

4 cups chicken broth

1 cup frozen kernel corn

2 cups chopped spinach

salt and pepper to taste

1/2 cup plain Greek yogurt

1 tsp lime juice

1 cup shredded cheddar cheese to mix in and top

Heat oil to medium and sauté onion 4-5 minutes adding garlic in the last minute. Next add the chicken and seasonings and cook 5-6 minutes. Then add the beans, chilies, broth and corn and bring to a boil. Reduce heat and simmer 30 minutes. Add the spinach and stir together for 1 minutes. Remove from heat and add the Greek yogurt, lime juice and cheese, reserving some of the cheese and yogurt to garnish.

Serves 4-6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Spicy Crumb Spaghetti

Crispy, spicy Panko crumbs add awesome texture to this simple busy night pasta dish.

Ingredients:

4-5 oz spaghetti

2 tbsps olive oil + 1 tbsp olive oil

1-2 tsps minced garlic

2 tbsps Panko crumbs

1/2 cup cherry tomatoes

1 tsp spicy chili oil

1/4 cup parmesan cheese

salt to taste

red pepper flakes (optional)

1/2 cup reserved pasta water

 

Heat 2 tbsps olive oil in a skillet to medium heat then add the tomatoes and cook 6-7 minutes. After a couple of minutes pierce each tomato a time or two with a knife. Then reduce heat to low and add the garlic for 2-3 minutes. Sprinkle in the Panko and salt and let the crumbs toast 2 minutes. Remove the skillet from the heat. Boil the pasta, then reserve the pasta water and drain the rest. Toss the spaghetti with 1 tbsp olive oil, 1 tsp spicy chili oil, more salt if desired and some of the reserved pasta water until a nice consistency is achieved. Add some red pepper flakes if you like it hot! Stir in the parmesan. Now plate and finish with that crispy Panko and tomato topper!

Serves 1-2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Exceptional Minestrone

This one's got everything but the kitchen sink in it! Hearty doesn't even begin to cover it and there's just enough heat to warm you down to your toes!

Ingredients:

2 tbsps olive oil

1/2 cup diced carrots

1/4 cup diced celery

1/2 cup diced onion

1 tbsp minced garlic

28 oz can diced tomatoes

1 cup tomato sauce

4 cups vegetable broth

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp dried basil

1/2 tsp dried parsley

2 tsps dried oregano

1/2 tsp smoked paprika

1/2 tsp black pepper

1/4 tsp red pepper flakes

2 cups chopped spinach

1 bay leaf

19 oz can chickpeas

19 oz can red kidney beans

1/2 cup frozen peas

1/2 cup frozen kernel corn

1/2 cup medium shell pasta

First cook the pasta, then drain and rinse with cold water. Set aside. Heat olive oil to medium high and add the carrots, celery and onion. Cook 3-4 minutes. Add the garlic, stir together and cook 1-2 minutes. Pour in the diced tomatoes, tomato sauce and broth along with all the seasonings. Cover and bring to a boil, then simmer 15-20 minutes or until carrots are tender. Add the chickpeas, red kidney beans, peas and corn and simmer uncovered 5 minutes. Remove the bay leaf then add the spinach in the last couple of minutes. When ready to eat stir in the cooked pasta shells and heat through.

Serves 8-10

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Tahini Banana Bread

Tahini adds a nutty flavour to this banana bread and adds additional protein, fiber and minerals that vegetable oil just doesn't have.

Ingredients:

1 1/2 cups mashed banana (3-4 bananas)

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

2 eggs, at room temperature

1/2 cup tahini

pinch of salt

1 cup flour

1/3 cup whole wheat flour

1 tsp baking soda

 

Oil a 9 X 5" loaf pan and line with parchment paper. Set aside.

Mash the bananas then add the eggs, tahini, vanilla, sugar and brown sugar and beat together. Combine the salt, flour, whole wheat flour and baking soda then add to the wet ingredients and mix just until combined. Over mixing could result in a not-so-tender loaf. Bake at 350° for 55-60 minutes or until a cake tester comes out clean.

Makes one 9 X 5" loaf

Adapted from: richanddelish.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Cut Out Chocolate Chip Cookies

Sorry to all you soft chocolate chip cookie lovers, but this recipe makes crisp cut out chocolate chip cookies. They're perfect for dipping in your morning coffee or hot chocolate.

 Ingredients:

1 cup butter, at room temperature

3/4 cup sugar

3/4 cup brown sugar

1 tbsp vanilla

1 egg, at room temperature

3 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup mini chocolate chips

extra butter if dough is too dry 

 

Preheat oven to 375°F and line baking sheets with parchment paper or silicone.

Cream the butter together with both sugars and beat for 2 minutes. Then beat in the vanilla and egg. Mix the flour, salt and baking powder together and add the dry mix to the wet in 3-4 additions. If your dough is crumbly add a teaspoon at a time of extra butter just until it holds together. Fold in the chocolate chips. Divide batter into 4 balls. Then working with one ball at a time, roll out the dough between 2 pieces of wax paper to 1/4" thick. The heart cutter I used here is 2" wide. Place the cut-outs on the lined trays and chill in the fridge for about 30 minutes. This will help them keep there shape and not spread out. Bake at 375°F for 8-9 minutes.

Makes 42 - 2" cookies

Adapted from: yourbakingbestie.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Sausage Vegetable Stew

Similar to ratatouille, but without the eggplant, this vegetable stew with sausages makes a nice light dinner for two. Can be served as is or over rice.

Ingredients:

1/2 lb (3 medium sized) sausages (Italian or your favourite) cut in 1/2" slices

2 medium bell peppers, cut in squares

2 medium onions, sliced

1 small zucchini, cut in 1/2" slices

1 tsp minced garlic

14 oz can diced tomatoes

2 tbsps olive oil

1/4 tsp red pepper flakes

salt and pepper to taste

1/2 tsp dry oregano

1/2 cup water

 

Bring olive oil to medium high heat in a skillet and sauté the sausage slices 3-4 minutes. Then add the onion and cook for 4 minutes. Add garlic, bell peppers and zucchini and cook another 3 minutes. Finally add the tomatoes, salt, pepper, red pepper flakes, oregano and water. Bring to a boil then reduce heat to a simmer and cook for 25 - 30 minutes.

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Bacon Kale Gnocchi

Soft, pillowy gnocchi topped with crispy bacon and kale might be just what you're looking for if it's a quick meal with uber flavour you're craving.

Ingredients:

1 cup chopped kale

5 slices bacon, cut in squares

1 small onion, diced

1 lb shelf stable gnocchi

1/2 cup pesto sauce

1/4 - 1/2 cup reserved pasta water

First lightly cook the bacon in a skillet then add the onion and cook until both are done to your liking. Remove skillet from heat and add the kale. Keep warm. Cook gnocchi as per package directions (usually 3 minutes until they float to the top of the water) and reserve some pasta water. Drain the gnocchi and stir in the pesto. Add water until you reach the consistency you desire. Plate the pasta then finish with kale and bacon.

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Lemon Caper Baked Cod

Fish and lemon are a match made in heaven. Add the lemony tartness of capers along with lemon juice and you've got double lemony flavour to compliment the cod. Bonus, the foiled lined pan makes for easy cleanup!

Ingredients:

400g (14 oz) cod fillets 

1 tsp lemon juice

Salt and pepper to taste

1/4 tsp or to taste celery seed

Lemon Caper Butter:

3 tbsps butter

2 tsps minced garlic

2 tsps capers, drained

1 tbsp lemon juice

Salt and pepper to taste

Line a baking sheet with a large piece of foil, large enough to fold up over the top of the fish. Spray with oil.  Place the fillets on the foil, drizzle with 1 tsp lemon juice then add celery seed, salt and pepper. Take the extra overhang of foil and seal the fish in a packet. Bake at 450°F for 15 minutes. Remove from oven but keep sealed in foil for 5-10 minutes. Then check to see that fish flakes easily with a fork.  If it's not quite there you can always pop it under the broiler for a minute or two but keep a good eye on it. You don't want to dry out your fish. I have used 1/4-1/2" fillets.  If  you use thicker pieces of cod adjust cooking time accordingly. While the cod cooks prep the lemon caper sauce. Melt butter in a small saucepan on medium heat. Add garlic and cook 1-2 minutes.  Then add the capers, lemon juice, salt and pepper. Plate the fish drizzled with spoonfuls of sauce. 

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Slow Cooker Bone In Chicken and Potatoes

If you liked my One Pot Chicken and Rice recipe you'll love this go-to homestyle meat and potatoes meal. You can also sub the chicken breasts for thighs. Just make sure to check for doneness on the early side for breasts and maybe a little longer for thighs.

Ingredients:

4 bone-in chicken breasts 

1/4 tsp basil

1/4 tsp oregano 

1/4 tsp rosemary 

1/4 tsp thyme

Salt and pepper to taste 

1 tbsp butter

1 lb potatoes, quartered 

1 tbsp olive oil

2 tsps garlic powder

2-4 small onions, whole (optional)

1 bell pepper (optional)

Add butter to a skillet and season chicken with basil, oregano, rosemary, thyme, salt and pepper. Brown chicken on each side 3-4 minutes. Set aside. 

Toss potatoes with olive oil then add garlic powder, salt and pepper. Spray oil on the inside of the slow cooker then dump in the potatoes. Top the potatoes with the chicken and tuck in the onions and bell pepper if using. Cover and slow cook on low for 7-8 hours or on high for 3-4 hours until internal temperature of the chicken reads 165°F.

Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Ginger Chicken and Broccoli

Stir fry fresh broccoli and tender chicken in a light ginger sauce for an easy and quick dinner in under 30 minutes!

Ingredients:

1 cup chicken broth

2-3 tbsps soya sauce

1 tsp fresh minced ginger

2 tbsps vegetable oil, divided

2 boneless, skinless chicken breasts, cubed

2 cups broccoli florets

1 small onion, sliced

2 tbsps cornstarch

black pepper to taste

Mix broth, soya sauce and ginger together and set aside.

Heat 1 tbsp oil in a wok or skillet to medium high and cook the chicken 6-8 minutes. Remove to a plate. Then add the remaining 1 tbsp oil to the pan along with the onion and broccoli and cook 5 minutes. Add the cornstarch to the broth mixture, make a well in the center of the pan and pour it in, stirring all together. Add pepper to taste and bring to a boil. Return the chicken to the pan and reduce heat to a simmer, cooking until sauce thickens and everything is nicely coated.

Makes 3-4 servings

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

One Pot Chicken and Rice

One pot chicken and rice, perfect for your busy weekend or weeknight dinner. Smoked paprika and pineapple juice team up along with some other kitchen staples to give you a tasty, practically hands-off meal.

Ingredients:

3/4 lb boneless, skinless chicken thighs or breasts

3/4 cup uncooked rice

1 tsp oregano

1 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

1 tbsp olive oil

1/2 cup chopped onion

1 1/2 tsps butter

3/4 cup chicken broth

1/2 cup pineapple juice

Rinse the rice with cold water until the water runs clear. Set aside. Mix the oregano, smoked paprika, dry minced onion, garlic, salt and pepper together (reserve 1 tsp of the mix) and coat the chicken with the mixture. Heat olive oil in a skillet to medium high heat. Add the chicken and cook 3 minutes on each side then remove to a plate. Add butter to the pan then add the onion and cook until soft. Stir in the rice to lightly toast, 1-2 minutes. Pour in the broth, juice and add 1 tsp of the reserved spice mix to deglaze the pan. Bring to a boil then reduce heat to a simmer. Sit the chicken on top of the rice and spoon some liquid over the chicken. Cover and cook on medium low heat for 15 to 20 minutes or until the rice is cooked.

Serves 2-3

Adapted from: thedinnerbite.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Sugar Free Blueberry Apple Pie Filling

This pie filling is naturally sweetened with maple syrup and, of course, the sweetness of the blueberries and apples. No refined sugar! The maple syrup gives it a subtle sweetness, but if you like more sweetness try subbing it with honey.

Ingredients:

2 cups blueberries

2 cups diced apple

1/4 cup maple syrup

1/2 cup water

1 tbsp cornstarch

1 tbsp lemon juice

zest of 1 lemon

In a saucepan, cook the blueberries and apples 6-8 minutes or until the diced apple is tender crisp. Stir in the syrup, lemon juice and zest. Mix the cornstarch with water and pour into the pot. Stir and cook until thickened, 1-2 minutes. Remove from heat to cool. Once cooled you can fill your pie and bake. This one is an 8" skillet pie baked at 350°F for 55-60 minutes.

Makes filling for 1 - 8" pie

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂