Thursday, March 26, 2015

Hello friends. I know it's been a long time since I posted anything. A lot has been going on and I've been very busy. My mom lost her battle with cancer on February 3rd so we still have a lot to sort out.

We're about to celebrate our first holiday without her, and I'll be the one hosting the meal. I thought it would be a good time to get back into blogging and keep myself busy.

I'm planning to make a few of our favourite foods. Salmon, Roulades, Beet Soup and some veggies. I also saw some cute Swimming Peeps Jello Cups from The First Year blog. The kids will love those. My cousin will bring the ham and other family members will bring more delicious foods. We'll have a big feast as usual.

To those who have left comments asking me to join your networks and visit your sites: I will try to do so when I find a bit more time.

Happy Easter Everyone!

Monday, June 9, 2014

Dutch Baby - Secret Recipe Club

*Edited 11:06pm: I did not end up using the stainless steel pan. That's what I was originally planning to use, but I went with a round cake pan instead. Sorry, I must have been half asleep when I wrote this out.

Coconut, shrimp, soup and banana bread. If you like these things, then you'll LOVE my SRC assigned blog this month! There's no shortage of guacamole recipes either over at Morsels of Life! I liked the one with mango. I also really liked the onion strings, avocado fries and creamy coconut popsicles! But I don't have room in my freezer right now to make popsicles, or that would have been the recipe for me this month.

I decided to go with the Dutch baby recipe because it's something I've been meaning to try for a long time now. I realize that my last few SRC posts have all been sweet. I like sugar. That's my problem in life.

Since I don't have a cast iron pan, I used a round cake pan and hoped for the best. The texture was a little chewy in the middle. I've never had a Dutch baby before, so I'm not sure if that's how it's supposed to be, but it didn't bother me at all. I still ate most of it myself!

Have you ever had a Beaver Tail? If you're Canadian, you probably have. Here's their Pinterest board. Mmm! It's basically a fried piece of dough with toppings of your choice. My favourite is the cinnamon-sugar with a squeeze of lemon, so that's what I did with the Dutch baby. As soon as it came out I sprinkled it with cinnamon sugar. I cut it into wedges and squeezed some lemon on it. Yum yum! The kids put syrup on theirs (of course).

Topped with cinnamon-sugar and lemon juice. Yummy!

You can see it collapsed a little.

Dutch Baby
From Morsels of Life
Makes 4 servings

2 1/2 tablespoons butter, melted
3 large eggs
1/2 cup + 1 tablespoon 2% milk
2 tablespoons granulated sugar
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Toppings of your choice (I used cinnamon sugar, lemon wedges and syrup for the kids)

Preheat your pan in a 400F oven for 5-10 minutes.

Meanwhile, mix together the 1 tablespoon of butter, eggs, milk, sugar, flour, vanilla and cinnamon until well combined.

Remove your pan from oven and swirl around remaining butter, covering the bottom of the pan. If you do use a pan with a handle, remember that the handle will be hot. I know it sounds like a silly reminder, but if you're like me, there's a chance your brain may be on a little break at that moment. Use an oven mitt.

Gently pour the batter into hot pan, and then return pan to oven for 20 minutes more. CJ said not to open the oven, so I didn't.

Remove the Dutch baby from oven and sprinkle with cinnamon sugar (or whatever you want). Slice it up and enjoy.

Secret Recipe Club

Monday, May 19, 2014

Cauliflower Tots

When you don’t know what to cook, look in your fridge for inspiration. Ask yourself which items may end up in the trash if you don’t use them soon. I had a huge head of cauliflower in the fridge that was calling my name, so I Googled and Pinned a bunch of cauliflower recipes yesterday. Did you know you can do some really amazing things with cauliflower?! Some of my favourite finds were Cauliflower Crust Breadsticks, Cauliflower Tortillas, General Tso’s Cauliflower, and Buffalo “Chicken” Vegetarian Style. I made Cauliflower Crust Pizza in the past and it was very good, but this time, I decided to make these cauliflower tots.

My 6 year old liked these dipped in ketchup, but my 4 year old didn't want anything to do with them at all. I thought they were good and ate most of them myself.

I started to chop my cauliflower, then I realized it would be so much easier to grate it. I used the large holes on the grater and got the job done in no time. I suppose a food processor would also work, but who wants to wash that? I also used regular sharp cheddar instead of the low fat stuff.

Visit my Cauliflower Pinterest board for more recipes.

See other recipes on Jenny’s Cookbook using cauliflower.

The grater was much faster, but a knife will do too.

Cauliflower Tots
Adapted from Skinnytaste
Makes 32-38 pieces (I got 38)

2 cups cooked cauliflower, grated
1 large egg
1 large egg white
1/2 cup minced onion
3 tablespoons minced fresh parsley
1/2 cup grated sharp cheddar cheese
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon black pepper

Preheat the oven to 400F and line a baking sheet with parchment.

I steamed my cauliflower until it was tender but not soft. It should be able to hold together when you grate I and not turn to mush. I also ran it under cold water after steaming because I didn't want the cheese to melt or the egg to cook during mixing. Plus, I didn't want to burn my hands.

Combine all ingredients in a bowl.

I tried to use my hands to make little rolls, but the mixture was falling apart, so I went ahead and used the quenelle technique. That’s the one where you use 2 spoons to make a football shape with the food. I’m sure you've seen them do this on TV. If you’re not sure how it works, click here to see a video. I used teaspoons and got 38 tots. If you don’t mind them being round, you could use a mini cookie scoop, and flatten them slightly with your hand.

Now place your tots gently on the prepared sheet (they don’t spread so they can be fairly close together), and bake for about 20 minutes until golden on all sides (you’ll need to turn them once or twice during baking – a spoon will do).

I served them with ketchup. One day, I’ll make this recipe with potatoes and dip them in sour cream.

Greek Salad Dressing

One of my best friends is Greek and she's very clever. She does something with her dressing that I never thought to do myself. She adds the liquid from the Kalamata olives. Isn't that brilliant? When you buy olives, ask for some of the juice. If you buy your olives in a jar, they already come with juice.

You can make your salad with or without lettuce and top it with tomatoes, cucumbers, red onion, feta and olives. Sometimes I see it with peppers too, but raw peppers are not my favourite. 

I make the dressing in those little 1oz plastic cups and take it to work. So this recipe is enough for 1 salad. You could multiply the ingredients to make however many servings you want.

Greek Salad Dressing
1 serving (good for about 2 cups of salad)

2 tablespoons Kalamata olive liquid
1 teaspoon white vinegar
1 teaspoon olive oil (more if you like, but I prefer my dressing a bit sour)
1/2 teaspoon dried Greek oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients in the cup and put the lid on. Shake it. Shake it again before you drizzle it on your salad.

If you put this in the fridge, the oil will get clumpy. Either leave it out of the fridge until lunch time, or microwave the dressing for about 5 seconds before serving.