Mushroom Walnut Loaf with Gravy

photo by Mel at Virtual Vegan

This takes exactly like Stove Top Stuffing. A surprisingly new favourite -- even Jeremy loves it!


Mix Together:

1 Small Onion - minced
2 Garlic Cloves - minced
3 Cups Minced Mushrooms
1/2 Cup Minced Walnut Pieces
1 Large Can Lentils (apx 2 cups worth)
1/4 Cup Milled Flax Seed
1 Cup Quick Oats
1 Cup Panko Bread Crumbs
1 Tbsp. Soy Sauce
2 Tsp. Dried Thyme
1 Tsp. Each Sea Salt and Pepper
Water (may not need)

Press mixture above into two loafs. Add water to mixture if it isn't forming together. I added very little to mine. Maybe a couple tablespoons. Place loaves into greased pan. Bake at 375 for 50 - 55 minutes. Should be nicely browned on top.

Make Gravy:

2 Medium Onions, Chopped
1 Tbsp. Nutritional Yeast
2 Tbsp. Soy Sauce
2 Tbsp. Flour
2 Cups Veggie Broth

Saute onions until caramelized or nicely browned. Then place in food processor with all other ingredients. Blend until smooth. Add to saucepan and meat at medium high, whisking until it thickens. You may need to add more "best for blending" flour to get desired thickness.

Pour gravy over sliced loaf and serve.

Donna's Hot Artichoke Dip

2 cups Hellmann's Mayonnaise (must be Hellmann's!)
2 cups Asiago Cheese, grated
2 to 3 Garlic Cloves, crushed
1 10oz. tin Artichokes in water (drained)

Mix together and place in hollowed out bread loaf (such as sourdough or pumpernickel). Bake at 350 for 40 minutes until top is golden brown. Serve with bread and crackers.

Auntie Anne's Raspberry Jammers

My Auntie Anne brought these over to my house after I had given birth to my first child. I think I lived off of just these cookies as I juggled those busy, early days as a new Mommy. She said her and her siblings grew up on these "jam-jams". I've been making them ever since!

2 Eggs
1 cup Brown Sugar
1 cup Butter, room temperature (my Aunt used Margarine)
1/2 cup Maple Syrup (from Lakeview Lavender Farms, of course!)
1 tsp Vanilla
2 tsp Baking Soda
3 1/2 cups Flour

Beat together first 5 ingredients until light and fluffy. Sift together flour and baking soda. Add to creamed mixture. If dough is too soft to handle, add a bit more flour, but be careful not to get your dough too firm. Flour board well and roll out to 1/4" thickness. Cut with cookie cutter and transfer to cookie sheet. Bake at 350 for 8-10 minutes. Using two cookies, stick "sandwiches" together with lots of raspberry jam. Will get soft if left in cookie jar for 24 hours.

Creamsicle Cake with Strawberries

photo by Epicurious

2 cups Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

3/4 cup Unsalted Butter, room temperature

1 cup plus 2 tablespoons Sugar

1 cup Sour Cream

1/4 cup Orange Juice

1 1/2 tsp. Grated Orange Peel

1 tsp. Vanilla Extract

2 large Eggs

2 12-oz baskets Strawberries, sliced

1/3 cup Strawberry Jam

Creme Fraiche

3 cups chilled whipping cream

3/4 cup chilled sour cream

3/4 cup powdered sugar

1 1/2 tsp. grated orange peel

3/4 tsp. vanilla extract

Preheat oven to 350 degrees. Butter and flour two 9" diameter cake pans with 2" high sides. Line bottom of pans with parchment paper. Sift first four ingredients and set aside. With electric mixer, beat butter and 1 cup sugar until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs one at a time, beating after each addition. Add dry ingredients and beat until well blended. Divide batter between the two pans.

Bake cakes until lightly golden or toothpick comes out clean...about 28 minutes. Cool. 

Into a bowl, add strawberries, preserves and 2 tablespoons sugar. Toss. Stand at room temperature until juices form...about 2 hours. 

Place 1 cake layer flat side up on platter. Top with berry mixture in even layer. Spread 1 3/4 cup creme fraiche. Top with 2nd cake layer. Ice cake with remaining creme fraiche. Mound strawberries in center of cake for added touch.

Banana Chocolate Bran Muffins

These are yummy and my kids ask for them...

Ingredients

3 cups wheat bran
1 1/3 cup whole wheat flour 
2/3 cup milled flaxseed
1 cup brown sugar
2 tsp baking soda
4 tsp cinnamon
1/2 tsp salt
6 mashed bananas
4 large eggs, lightly beaten
2/3 cup unsweetened cashew or almond milk
1/2 cup coconut oil, melted and cooled
2 tsp vanilla extract
chocolate chips


Instructions


Preheat oven to 425 (not convect). Oil muffin pans with coconut oil. 

In a medium bowl, whisk together the wheat bran, flour, flaxseed, brown sugar, baking soda, cinnamon, salt. Set aside.

In a mixer, combine bananas, eggs, milk, coconut oil, and vanilla. Add the dry ingredients and mix in as many chocolate chips as you like. Probably 2-3 cups.

Scoop batter into muffin tins and reduce oven to 400 F. Bake for 20 minutes. Let sit in the pan for 5 minutes before removing.

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Skinny Chicken Enchiladas

These are so flavourful and yummy! I usually double the recipe.

Ingredients For Sauce: 

2 garlic cloves, minced
1-2 tbsp chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup veggie or chicken broth
salt and pepper

Ingredients for Chicken:
1 tsp olive oil
2 chicken breasts, shredded
1 cup diced onion
2 large clove garlic, minced
1/4 cup fresh cilantro
salt and pepper
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup veggie or chicken broth
1/2 cup tomato sauce


For the Enchilada:
8 whole wheat flour tortillas
1 cup shredded mozzarella cheese

Directions

1. In a medium saucepan, spray oil and sauté garlic. Add chiles , chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, broth and cook 4 to 5 minutes. Remove from heat.
4. Oil a 13 by 9-inch baking dish with olive oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Remove foil and broil for 5 minutes to brown the top. Top with low fat sour cream or cilantro if you wish. Makes 8 Enchiladas.

Slow Cooker Eggplant Parmesan

easy Peasy...And Delicous!

INGREDIENTS

2 eggplants, sliced into 1/2" pieces

2 eggs, lightly whisked

1 cup panko bread crumbs

1 tsp garlic powder

1 tsp Italian seasoning

2 cups marinara sauce

Parmesan Cheese (to sprinkle on top)

Fresh basil, for garnish

Salt and Pepper

DIRECTIONS

Place eggplant on tea towel and sprinkle each piece with salt. Let sit for 30 minutes and pat dry. 

Spread about a third of the sauce in the bottom of a slow cooker. Combine panko bread crumbs, garlic powder and Italian seasoning. Season with salt and pepper. 

Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce. Repeat layers 2 more times. Sprinkle Parmesan cheese on top. Cook on low for 6-7 hours. 

Garnish with basil.

BBQ'd Black Bean Burgers (vegan)

My meat loving family LOVED these burgers!! It's been three days since we had them and they're still talking about them. So it gets "Cookies and Catwalks" Real Estate.

This recipe makes 4 small or 3 large patties, so you may want to double it:

• 8.5 oz. Black Beans, Rinsed
• 3 tbsp. Chia Seeds soaked in 7 tbsp. water
• 2 slices of wholemeal bread, broken into small pieces
• 2 tsp. dijon mustard
• salt and pepper to taste
• 1/2 tsp. smoked paprika
• 1 tbsp. fresh parsley, chopped
• oats, only if needed

Set aside half of the black beans, then place all ingredients into food processor. Pulse a few times to keep it lumpy.

Stir in the rest of the black beans for texture. If your mixture is too wet, add some oats (I didn't have to). Form burgers into balls , then squash them down as flat as you like. This recipe says to make 4 patties, but I made three large.

Gently fry each burger for 1 minute on both sides in a little heated olive oil to seal them. BBQ for 15 minutes. Serve on buns with lots of your favourite condiments!

Slow Cooker Cashew Chicken

This dish is so flavourful, so it makes the cut! Do prep for sauce, chicken and chopping veggies the day before. In the morning, toss in slow cooker and you're good to go!

• 1 cup honey
• 120 ml rice vinegar
• 120 ml tomato paste
• 90 ml oyster sauce
• 4 Tbsp. cornstarch
• 4 Tbsp. toasted (Asian) sesame oil
• 6 large cloves garlic, minced
• 90 ml finely grated peeled fresh ginger (or more! This stuff is awesome)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 5 skinless chicken breasts, cut into 1-inch pieces
• 2 large carrot, halved then chopped
• 2 cup raw cashews
• 4 cups green beans (cut each bean in half, keeping them large)
• 4 cups small broccoli florets
• 2 peppers (orange or red), diced
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Mix the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, salt and pepper together in a bowl. Add the chicken and toss to coat. Put in fridge for next day (or add to slow cooker, if cooking same day).

Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.

Add all other ingredients, except cashews, and cook in slow cooker on the LOW setting. Stir to evenly distribute the sauce. Add cashews at end of cooking time, around 6-7 hours. Serve over steamed white, brown, or cauliflower rice.

Clean Eating Meatloaf

Wow, I've missed this. It's been so long since I've posted an entry. I'm on the computer so much for work that when the day is over, the last thing I want to do is stare at a computer screen.

Unfortunately, this has led me to abandon my blog and other creative projects that I really do enjoy. It's nice to know they're still here waiting for me when I feel compelled or inspired to do so.

I have switched a lot of my recipes to "Clean Eating".  When I first did this, I thought I was making a sacrifice. What a wonderful surprise to discover the wonderful, natural tastes that enhance what we eat! I'm finding baking is not as easy a transition, but the suppers we have are actually preferred rather than despised.

This morning, I'm making some meatloaf for the freezer. When I last made this, my family devoured it and the kids had no idea that 1/3 of this meal had minced veggies in it. Success! I also prefer this to all other meatloaf recipes I've cooked with in the past.

Another thing I highly recommend for meatloaf to enhance the flavour is to use a broiling pan rather than loaf pan. The outside gets so nice and crispy and the inside stays super juicy (not to mention losing more of the fat from the meat). See photo at bottom.

photo by kalamazoo

Tracey's Clean Eating Meatloaf

Olive Oil Cooking Spray
1 onion
3 carrots, peeled and chopped into large chunks
3 stalks celery chopped into large chunks
Minced Garlic

1.5 cups rolled oats
1.5 tsp chili powder
3 tsp thyme
1 tsp ground sea salt
1 tsp ground black pepper
2 eggs
3 lbs extra lean ground beef

1 cup Ketchup (cheating here a little, but too lazy to make my own)
2 tsp cumin
3 tsp worcestershire

Prepare your broil pan: add a little water to the bottom pan and spray the broil top with cooking spray.

In a food processor, mince together the onion, carrots, celery and garlic.
In a small bowl, mix together the oats, chili powder, thyme, salt, pepper.
In a large bowl, combine beef with egg and blend together using your hands. Add the oats and spices and also the minced veggies. Mix together very well. Divide the mixture into two.

Take one half of the mixture and shape into loaf atop one side of the broiling pan. Repeat with 2nd half.

Place in oven at 375 for 1 hour.

At this point, you can freeze the meatloaves if you wish. If not, prepare glaze by mixing Ketchup with cumin and worcestershire. Poor over meatloaves and cook for an additional 15 minutes until heated through.

Meatloaf atop broiling pan

Dockside with the Family

I just spent a great weekend with family and it was fantastic to catch up with everyone -- especially those who traveled from Manitoba and Toronto to be with us (hello Dianne, Steve, Hannah and Sandy!).

I was on appetizer duty so chose to whip up these little morsels. Sandy was asking that I get this to her before the weekend so thought I  better post. It's tasty!

photo from finecooking

Crostini with Brie, Dates and Toasted Walnuts

1 medium baguette, sliced (I used whole wheat)
2 tbsp olive oil
1 teaspoon ground Sea salt
1/2 cup coarsely chopped toasted walnuts (I didn't bother to toast mine)
1/2 cup chopped, pitted dates
1 tbsp. honey
1 tbsp. balsamic vinegar
6 oz. brie with white rind removed

The day before you are to serve this, you can get ahead of the game by mixing the olive oil, sea salt, walnuts, dates, honey and vinegar together in a ziploc bag.

Dab both sides of bread with olive oil and toast in oven (sprinkle top side with sea salt).

When toasted, bring tray out of oven and place slices of brie on each slice of bread. Next, top each with a spoonful of nut/date mixture. 

Turn the oven off but place the tray back in just long enough to warm and slightly melt the brie. Sprinkle with more sea salt if desired.

Enjoy!

Crostini with Brie, Dates and Walnuts

I just spent the best weekend with family up at the cottage. It was fantastic to catch up with everyone, especially those who traveled from Manitoba and Toronto (hello Dianne, Steve, Hannah and Sandy!).

I was on appetizer duty so I chose to whip up these tasty little morsels. Sandy was after me for the recipe so I wanted to post right away. They're tasty!

Crostini with Brie, Dates and Toasted Walnuts

1 medium baguette, sliced (I used whole grain)
2 tbsp olive oil
Sea salt
1/2 cup coarsely chopped toasted walnuts (I didn't bother to toast the walnuts)
1/2 cup chopped dates (I've served them whole and they're just as good)
1 tbsp. honey
1 tbsp. balsamic vinegar
6 oz. brie, white rind removed



I usually prepare the topping the day ahead. So mix walnuts, chopped dates, honey, vinegar and 1 teaspoon sea salt together into a ziploc bag. Set aside.


To prepare the day of, dab both sides of bread slices with olive oil and sprinkle top side with sea salt. Toast in oven on cookie sheet.



Once your bread is toasted, top each slice with a piece of brie. Then top the brie with the walnut mixture. To warm your appetizer and melt the brie before serving, place tray back in oven with the temperature turned off. Once the cheese is melted slightly, serve 'em up!

Enjoy!

Roasted Green Beans

What a wonderful, busy summer it has been! We have been road tripping, biking, cottaging, camping, partying and soaking up every single ray of sunshine a Canadian can squeeze into three, short months. Hence the reason for the blogless blog!

However, I don't want to lose sight of this recipe after making it for a couple cottage weekends. It was a big hit among friends and family. I hope you still find the last bit of summer enjoyable with this crowd-pleasing green bean dish.

photo by Punchfork

Roasted Green Beans with Lemon, Pine Nuts and Parmesan

1.5 lbs. fresh green beans - the time is now! (ends trimmed)
2 teaspoons crushed garlice
1/4 cup extra virgin olive oil
1.5 teaspoons grated lemon zest (zingy!)
2 Tbsp. lemon juice
Kosher salt and Black pepper

1/3 cup pine nuts
1/4 cup grated parmesan cheese
1 Tbsp. chopped flat parsley
An extra drizzle of olive oil 

In a large bowl, mix the olive oil, garlic, lemon zest, salt and pepper. Add the green beans to the bowl and toss to coat. Place the bean mixture in a grilling basket on the BBQ. Roast those beans until tender crisp and lightly browned.

Return to bowl and mix beans with lemon juice, pine nuts, parmesan cheese and flat parsley. Drizzle with a little bit more olive oil if needed. Serve hot!

Steak and Guinness Pie

Looking for a great way to cook up left-over steak from the BBQ? Try this amazing Steak and Guinness Pie.

Meat and beer. How could one go wrong? Absolutely fantastic! My entire family devoured this and the house smelled amazing while it cooked.

You're welcome.

photo  Jamie Oliver

 

 

 Steak and Guinness Pie

 

Ingredients

 

Olive Oil

2 medium red onions, diced or minced in food processor

2 Tbsp. minced garlic

2 Tbsp. unsalted butter

2 carrots; chopped

2 celery stalks; chopped

1-2 cups button mushrooms

Couple large leftover sirloin steaks, cut in small cubes

Couple sprigs of fresh rosemary; leaves picked from stem and chopped

Salt and Pepper

1 Guinness (440ml)

2 heaping Tbsp. Flour

1 cup grated old cheddar cheese

Puff Pastry (2 boxes if you have a large pie plate)

1 egg

 

Preheat oven to 375 degrees. In an ovenproof pot, heat some olive oil on a lowheat and add the minced onions. Fry for a few minutes, then add butter, minced garlic, chopped carrots and celery. Cook for about five minutes then add button mushrooms. Cook for a few more minutes, stirring while you do so.

Add cubed steak, rosemary, salt and pepper. Fry for a few minutes, then pour in the Guinness (seriously, use no other!!). Stir in the flour and bring to a simmer. Cover with lid and place in the oven for 2.5 hours. Give it one or two stirs during this time. Stew should be dark and thick. If it's not thick enough, remove the lid and cook a little longer until it's thickened.

 

Remove from oven and add 1/4 cup of the grated cheese. Stir.

Take out a sheet of puff pastry and fill the bottom of a buttered, deep-dish pie plate. Poor stew inside. Top with remaining cheese. Lay another sheet of puff pastry on the top to seal. Brush with beaten egg.

Bake in 350 oven for 45 minutes until pastry is puffed and golden.

Hot Buffalo Chicken Dip

I have a new summer dip for you all! This appetizer was passed along by a friend (Hi, Erin!) and it was a big hit. If you love buffalo chicken wings, you'll love this easy appetizer.

from Frank's Red Hot Site

Hot Buffalo Chicken Dip

‎1 pkg cream cheese (8 oz)
1/2 c blue cheese dressing or ranch
1/2 c franks red hot buffalo wing sauce
1/2 c crumbled blue cheese or mozzarella
2 cups cooked shredded chicken

Put the chicken & hot sauce in a container over night.
 
Preheat oven to 350. Soften cream cheese & spread in 9 inch dish. Pour the chicken on, then the cheese, then the dressing. 

Bake for 20 minutes until bubbly and browned on top. Serve with Scoops Tacos.


Easy Peasy!

Crockpot Parmesan Roast

A good friend of mine was raving about his wife's new crockpot recipe discovery (drooling, actually). I, of course, had to try it since I'm a crockpot-aholic. Love those quick and easy recipes!

This one was a definite winner. The gravy is awesome! So thanks to Danielle for helping me feed my family this week.

photo by taste of home

Danielle's Parmesan Pork

1 BONELESS whole pork loin roast (about 3-4 pounds)
2/3 cup grated parmesan cheese
1/2 cup liquid honey
3 tbsp. soya sauce
2 tbsp. dried basil
2 tbsp. minced garlic
2 tbsp. olive oil
2 tbsp. corn starch
1/4 cup cold water

Cut roast in half. Place both halves in slow cooker.

In a small bowl combine cheese, honey, soy sauce, basil, garlic and oil.  Pour over pork. Cover and cook on low for 6 hours.

Remove meat from crockpot, keeping warm. Skim the fat from the juices and transfer to a saucepan. Bring to a boil. Combine corn starch and water until smooth. Add to pan gradually while whisking.

Cook for two minutes until thickened. Slice roast and serve with gravy.

Chopped Salad

This is an awesome way to get your kids to eat more salad! They won't even know all the veggies hidden in this mound of goodness. The trick: mincing everything extra small. I can't believe the difference it makes in the flavour just by chopping finely.

photo by eat the earth

Chopped Salad

Head Lettuce
Baby Spinach
Zucchini
Tomatoes
Celery
Carrots
Anything else you like in a salad

Chop all of the above in very small pieces. Mix together. Add some feta cheese and black olives (if you like that stuff).

Toss with favourite dressing. There you go. Chopped salad.

Stuffed Jalapenos Wrapped in Bacon

Jalapenos. Cream Cheese. Bacon. You heard me.

Stuffed Jalapenos Wrapped in Bacon

photo by Average Betty

You need (you guessed it):

• Cream Cheese
• Jalapenos
• Bacon

Half each jalapeno and de-seed. Fill each half with cream cheese. Wrap each stuffed jalapeno with a strip of bacon. Secure with toothpick.

Place Jalapenos on broiler pan. Roast in oven at 400 degrees, turning once to ensure crispy bacon on each side. Remove from oven once bacon is nicely browned.

You're Welcome.

A Great Place - A Letter to the Bully in My Middle School

A Great Place - A Letter to the Bully in My Middle School

Roasted Turkey Legs

photo by Jess Gibbs

A friend of ours was reminiscing about the turkey legs they sell at county fairs and Disney World (hello, Chris!). These succulent, slow roasted legs with crispy skin and juicy insides are often seen in the meaty hands of men touring the fair grounds, gnawing the goodness right down to the bone.

He made them sound so good, I thought I would try my hand at replicating them and they turned out SO good. My whole family raved about them, my daughter even managing to eat two turkey legs in one sitting. What can I say? She's a carnivore like her Dad.

If Cookies and Catwalks had a standard rating, these would hit the top of the charts. I do prep on this the night before.

County Fair Turkey Legs

photo by Pioneer Woman

6 Turkey Legs with Skin

BRINE:

4 Litres of Water (or 16 cups)
1 cup Kosher Salt (or pickling salt)
2 cups Brown Sugar
2 Tbsp. Montreal Steak Spice
1 Bay Leaf

Mix above ingredients and bring to boil, stirring to ensure all ingredients have dissolved. I make this the night before and leave on stovetop to cool over night.

While the mixture is coming to a boil, prepare your dry rub:


DRY RUB:

2 Tbsp. Chili Powder
2 tsp. Montreal Steak Spice
2 tsp. Paprika
2 tsp. Onion Powder or Onion Salt

Mix in dish and set aside.

When brine mixture is cool, place turkey in the brine. Cover the pot and sit in refrigerator for up to 8 hours (at least four).

Remove the turkey legs from the brine and rub the dry rub over each leg, covering thoroughly.

Place on broiler pan in a 400 degree oven for 20 minutes. Reduce heat to 325 and roast for another 15-20 minutes or until turkey is cooked through and juices run clear (for larger legs, adjust cooking time).