Gougères
2018-05-18 03:11:15
Yields 36
Gougères are essentially French cheese puffs. They are made of a dough called pâte à choux but with a considerable amount of cheese mixed into the dough. They are light, airy and cheesy.
Ingredients
- ½ cup whole milk
- ½ cup water
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- ½ teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs at room temperature (this is important for the dough!)
- 1 ½ cup coarsely grated cheddar cheese
Instructions
- Divide oven into thirds by positioning racks on the top and bottom third. Pre-heat to 425F.
- Line 2 baking sheets with parchment paper
- In a heavy-bottomed medium sauce, bring the milk, water, butter and salt to a rapid boil over high heat
- Add the flour all at one time, lower the heat to medium-low. With a wooden spoon, immediately start stirring energetically. The dough will come together forming a light crust on the bottom of the pan. Keep stirring with energy for an additional minute or two to dry the dough slightly. The dough should now be very smooth.
- Turn the dough into a large bowl and let sit for a minute.
- Add eggs - one at a time - beating until each egg is completely incorporated before adding the next one. Don’t worry is the dough separates, it will come together by the time the last egg is added.
- Beat in the Grated Cheese!
- Once the dough is made it should be spooned onto the lined baking sheet immediately. Spoon about 1 tbsp (more for larger puffs) of dough onto the sheet leaving about 2 inches of space between dough mounds.
- Slide the sheets into the oven and immediately reduce the heat to 375F. Bake for 12 minutes, rotate the pans front to back and top to bottom and continue baking for another 12-15 minutes until the Gougères are golden, firm and puffed. Serve warm or transfer to racks to cool.
Notes
- Note on Storage: The best way to store Gougères is to shape the dough into mounds, freeze the raw mounds on baking sheets and once they are solid, packed and stored in an airtight plastic bag or tupperware. To bake: take them straight out of the freezer (do not defrost) and bake according to the original directions (give them a couple more minutes in the oven since they were frozen). Voilà!
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Caprese Avocado Toast
2018-03-04 18:43:32
Serves 2
Avocado on toast and caprese salad are a beautiful mix for a healthy snack or light lunch.
Total Time
10 min
Ingredients
- 1 large avocado, halved and pitted
- 1/2 lemon
- Kosher salt
- Freshly ground black pepper
- 2 thick slices of bread of choice, toasted
- 4-6 halved cherry tomatoes
- 1 cup mozzarella balls
- Flaky sea salt
- 2 fresh basil leaves, finely sliced
- Balsamic glaze, for drizzling
Instructions
- Remove avocado halves from skin and place in a medium bowl. Immediately squeeze some lemon juice over the avocado. Season avocado with kosher salt and pepper and mash with a fork. Taste for seasoning, adding more lemon juice if desired.
- Spread mashed avocado mixture onto toast. Top with cherry tomatoes and mozzarella. Sprinkle with flaky sea salt, garnish with basil and drizzle with balsamic glaze. Serve immediately.
Adapted from Delish
Adapted from Delish
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Salmon and Avocado Poke Bowl
2018-02-26 01:08:49
Serves 4
Poke is becoming very popular and this dinner in a bowl is quick to prepare without missing out of flavour due to the marinade. Salmon is rich in omega 3 fatty acids and high in protein, vitamins and minerals. The versatility of this dish will make it a crowd pleaser with your family.
Poke
- 1 pound wild salmon, skinned and cut into ¾-inch cubes
- 1 medium ripe avocado, diced
- ¼ cup thinly sliced yellow onion
- ½ cup thinly sliced green onion
- ½ cup chopped fresh cilantro
- 3 Tbsp reduced-sodium tamari (soy sauce)
- 2 tsp toasted (dark) sesame oil
- ½ tsp Sriracha *optional to taste
Brown Rice Salad
- 2 cups cooked short-grain brown rice, warmed
- 2 cups packed spicy greens, such as arugula or watercress
- 2 Tbsp rice vinegar
- 2 Tbsp extra-virgin olive oil
- 1 tsp Chinese-style or Dijon mustard *optional to taste
Instructions
- Cut up all vegetables.
- If desired quickly pan sear the salmon with small amount of oil. Be sure not to over cook, only needs a few minutes each side. Previously frozen salmon is used when serving raw as freezing kills any potential harmful bacteria.
- Gently combine salmon, avocado, onion, green onion, cilantro, tamari, sesame oil and Sriracha (if using) in a medium bowl. Do not overmix as salmon is delicate.
- Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well.
- Dish up each dish with rice salad on the bottom and top with the salmon avocado mix.
- Alternately you can keep all the ingredients and dressings separate and add them each to the bowl on top of the rice/ lettuce mix.
Adapted from Eating Well
Adapted from Eating Well
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Venison Bourguignon
2018-02-05 02:48:56
Serves 6
Venison has more protein than any other red meat and is lean in fat. Rich in iron (more than beef) and full of B vitamins: B2 (riboflavin) and B3 (niacin), which help regulate metabolism; and vitamin B6 and B12
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
- 3lbs venison, cut into 2-inch cubes
- 3 cups red wine
- 1/2lb bacon
- 1 large onion (divided in two portions)
- 1/4 cup flour
- 3 cups beef stock
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 2 Tbsp butter
- 15 mushrooms, quartered
- 1 large sprig fresh rosemary and thyme (chopped)
- 5 cups egg noodles
Instructions
- Soak 3lbs venison in 3 cups of red wine overnight
- Following day drain in colander reserving the wine liquid for later
- Cook 1/2 lb bacon until crispy and remove cooked bacon when done.
- Brown drained venison in bacon grease, in batches to cook evenly (remove)
- Once done sauté half the onion and add 1/4 cup flour to soak up grease.
- Add all the meat and bacon back into the pan with 3 cups of beef stock.
- Let simmer on medium low heat and add the reserved wine liquid.
- Add diced carrots, minced garlic & 1 tbsp of tomato paste.
- In a separate pan add 2 tbsp butter, the other half chopped onion and mushrooms- sauté until softened.
- While stew cooks (for 30 minutes) cook noodles
- After 30 mins add mushrooms and onions, salt and pepper, fresh rosemary and thyme.
- Serve over cooked noodles
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Lemon Posset with Shortbread
2018-02-05 00:51:08
Yields 4
A very "English" dessert, a light pairing with a heavier meat course. Lemon is has been known for its therapeutic properties for generations; they help strengthen the immune system and help cleanse and promote digestion in the stomach.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Posset
- 300ml heavy cream
- Zest and juice from 1 1/2 lemons
- 1/3 cup caster sugar
Shortbread
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 1/3 cup all-purpose flour
- 1/2 tsp vanilla extract
Instructions
- Place the double cream, lemon zest and sugar in a medium saucepan. Bring up to boil and boil for 3 minutes.
- After 3 minutes, take pan off heat and add the lemon juice. Pour into 4 ramekins or cups. Place in the refrigerator to set for at least 1 hour. Serve chilled with whipped cream and fresh berries.
For the shortbread
- Preheat your oven to 375F.
- Cream the softened butter, sugar and vanilla together until light and fluffy. Fold in the flour and mix into a soft dough.
- Roll out to 1cm thickness on a lightly floured surface. Cut into rounds or shortbread fingers and spread out evenly on two lined baking trays. Chill for 20 minutes in the fridge. Once chilled, bake the shortbread for 15-20 minutes or until a lightly golden. Allow to cool on the tray for 5 minutes.
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Black Bean Brownies
2018-02-05 00:32:53
Yields 12
Black beans are a good source of potassium, iron, magnesium and fibre. Making this delicious dessert nutrient dense!
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
- 2 tbsp cocoa powder
- 1/2 cup quick oats
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 1/4 cup vegetable oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips
Instructions
- Preheat oven to 350 F.
- Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture-and even the taste-will be much better in a food processor.)
- Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
- Bake the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
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Yellow Hemp Hummus
2018-01-27 18:49:22
Yields 2
This rich yellow dip gets it's vibrant colour from tumeric. Tumeric has excellent anti-oxidant and anti-inflammatory benefits for our bodies and is just downright delicious too. Serve with raw vegetables or tortilla chips.
Ingredients
- 2 15 oz. cans of chickpeas, drained and rinsed
- 1/3 cup sunflower seed butter
- Juice of 2 lemons
- 2 tablespoons hemp hearts
- 2 small cloves garlic, minced
- 1 teaspoon sea salt
- 2 teaspoon turmeric
- few tablespoons of water, as needed
Instructions
- In a food processor, combine chickpeas, tahini, lemon juice, hemp hearts, garlic, sea salt and turmeric. Process until well combined.
- Add a few tablespoons water as needed, until it reaches desired consistency. Keep processing a few minutes until super smooth! Scrape down sides if needed.
- Transfer to a serving bowl and sprinkle with paprika and hemp hearts. Olive oil or red pepper flakes would be good as well.
Adapted from The Glowing Fridge
Adapted from The Glowing Fridge
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Sundried Tomato and Feta Frittata Muffin Bites
2018-01-07 21:43:11
Yields 12
There are unlimited ways to make variations of frittatas. Use leftover cooked vegetables and proteins in frittatas. Try different kinds of cheeses (try cheddar, goat, Gruyere, fontina). Make ahead and freeze for later use.
Ingredients
- ¾ cup dried, sun-dried tomatoes
- 1 green onion, thinly sliced
- 1 Tbsp dried basil
- salt and pepper
- 8 eggs
- ½ cup milk
- ½ cup shredded mozzarella cheese
- ½ cup cubed feta cheese
- Cooking spray
Instructions
- Place sun-dried tomatoes in a bowl. Pour boiling water overtop and allow to rehydrate for 10-30 minutes. (Do at very beginning of class). Once rehydrated, then chop sun-dried tomatoes into small pieces.
- Preheat oven to 375 degrees F. Spray 12 muffin tin cups with cooking spray (Can use mini-muffin tins or pie pan as shown).
- In a large bowl, whisk together eggs, milk, onion, sun dried basil, salt and pepper together. Then stir in cheese.
- Pour egg mixture into muffin tins, filling the muffin tin ¾ full (~1/4 cup for each large muffin tin). Bake in a preheated oven until frittatas are set and lightly browned ~20 minutes.
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BBQ Pulled Pork for Pressure Canning
2017-12-22 16:22:00
Yields 3
Cook Time
1 hr 30 min
Total Time
3 hr
Ingredients
- 1 1⁄2 cups chopped onion (about 1 large)
- 1 1⁄2 cups ketchup
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup apple cider vinegar (5% acidity)
- 2 Tbsp. Worcestershire Sauce
- 2 Tbsp. brown mustard
- 2 Tbsp. honey
- 3 garlic cloves, minced
- 1 (4- to 5-lb.) boneless pork shoulder roast (Boston butt), cut into large chunks
Instructions
- Stir together all ingredients, except pork, in a 6-qt. stainless steel or enamel Dutch oven until blended. Add pork, turning to coat. Bring to a boil; reduce heat, and simmer 5 minutes.
- Ladle hot pork mixture into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
- Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
- Process 1-pt. jars for 1 hour and 15 minutes or 1-qt. jars for 1 hour and 30 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.
Notes
- Pressure canning is the only safe canning method for meats due to the low acidity.
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Cranberry Mustard
2017-12-22 15:43:29
Yields 3
This cranberry mustard will add a kick to your meat dishes. Try it with our BBQ Pulled Pork recipe or slather it on turkey meatballs or ham. This recipe provides directions for hot water bath canning of the cranberry mustard. If you are not intending on storing the mustard, skip those steps and put your mustard straight in the fridge to use in the next few weeks.
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup yellow mustard seeds
- 1/2 cup water
- 1/2 Tbsp Worcestershire sauce
- 1-1/3 cups fresh or frozen cranberries
- 1/3 cup sugar
- 2 Tbs dry mustard
- 1-1/4 tsp ground allspice
Instructions
- Bring vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids in warm soapy water and set bands aside.
- Combine mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
- Bring cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
- Ladle hot cranberry mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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