Category Archives: Recipes

Beating the left behind blues

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As you get older, it’s inevitable that the list of things you’re going to miss from your younger years continues to grow and grow. In elementary school you start to miss bedtime stories and getting away with refusing to go anywhere unless the means of transportation was your Dad’s back or shoulders. In high school, you miss having three recesses and your mom make your lunch (with a note!). In university you start to miss living free, essays that were two pages long and having someone shake you awake in time for class.
And while I’ve coped pretty decently with all of the above thus far, I’ve made my way to another stage of my life. The working world. And while I CAN appreciate the hefty paycheque, lack of homework and post-5 pm cocktails … there is definitely a long list of things I look back on fondly from my younger years.

The biggest, of which being: TIME. OFF.

Monday marks the beginning of “reading week” for university students in Ottawa and just around the corner is March Break … so while I toil away day in and day out at my desk, it feels like the whole world is departing on vacation. Talks of Mexico, Dominican, Cuba, Florida, Greece are starting to wear away at my psyche. It’s practically all I can do from showing up to work in a bikini and creating vats of sangria in the office coffe pot.

But alas, I suppose I’ll keep my composure. And while my eyes may twitch at the phrase “I need to start packing” or “base tan” I have found my own little ways to trick my brain into thinking, I too, am just a few days away from being a beached whale on a coast somewhere, being fed grapes by a newly friended squirrel monkey. Sigh.

So for my most recent dinner party I made an appetizer that made me think of balconies, ocean waves and coronas instead of the more depressing reality of salt-stained boots, anti-freeze and shovels.

Easy-Peasy Coconut Shrimp Recipe + Sauce

Ingredients

SHRIMP:
- bag of approximately 24 raw shrimp, peeled
- 2 large eggs (beaten)
- 1 cup flour
- 1/2 cup shredded coconut

SAUCE:
1 cup orange marmalade
2 tablespoons dijon mustard
1 tablespoon horseradish

SHRIMP directions

-Preheat oven to 425 degrees.

-Beat the eggs in a cereal-sized bowl

- Pour flour into another small bowl and play coconut into a third

- Take a shrimp and dip it in the following order: flour, egg, flour again, coconut. You must be a little extra agressive at the coconut stage, to make sure each shrimp gets well coated.

- Place shrimp on a non-stick baking sheet

- Repeat the process until desired quantity of shrimp is finished

Place the baking sheet in the pre-heated oven and let the shrimp bake for 10 – 12 minutes, or until golden brown. ** Note: For extra crispy shrimp, fry in a pan with a bit of oil. **

SAUCE directions

Combine marmalade, dijon and horseradish and stir well. For added sweetness, add a drop of honey. Serve together.

…And voila! Pull out the old blender, make a batch of rum-heavy daquiris, put on your best “sounds of the sea” CD and kick back with your feast. For any working gal that is chained to your desk, like I am, it will ALMOST do the trick.

Wanting this.

 

Super Snacks for a SuperBowl

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For football fans, this weekend marks the biggest day of the year. The New York Giants take on the New England Patriots in a Superbowl that NFL.com is calling the “Super Rematch”. To give you some context/all you need to know going into the game, the same two teams faced off four years ago in Superbowl 42, a game that is considered one of the greatest upsets in sports history. The Giants, the wildcard team won 17-14 over the previously undefeated Patriots. And so, this Sunday’s game has ‘high stakes’ written all over it.

Even if you’re not a football fan, the best thing about the Superbowl, are definitely the parties that come with it. Known as the second biggest day for food consumption in North America (only second to Thanksgiving!) the Superbowl is all about (over)indulging in delicious snacks and ice cold beer. Pizza delivery is definitely an option, but it’s nice to have a bigger variety, don’t you think? Whether your hosting a party or going to one, here are some simple recipes that are sure to keep all of the football fanatics in your life satisfied this Superbowl!

Homemade Chili:
Serves 10-12

Chili is one of those foods that is basically a pre-requisite of any Superbowl party. I’ve posted this recipe before, but it’s too perfect to leave out! It’s easy to make, SO delicious and makes for a great leftover.
Directions:
1. Pan-fry the ground beef on medium heat until brown.
2. In a large slow-cooker, combine all ingredients and stir together.
3. Set to cook on low for at least 6 hours.
4. Garnish each individual bowl with mozerella or tex-mex cheese (if desired).
5. Serve with your choice of bread or tortilla chips.

With & Without Cheese

Taco Dip:

This dip is my go-to anytime I’m entertaining or part of a potluck. It’s the easiest thing to prepare and everyone that I’ve served it to has fallen head over heals for it! 
Directions:
1. Spread cream cheese in a thick layer along the bottom of your serving dish.
3. Pour salsa in a thick layer covering the cream cheese.
4. Add shredded cheese on top of the salsa.
5. Sprinkle southewest seasoning (I use this one) on top of the cheese for a little extra zest!

This dip is delicious as is, but I’ve seen many varieties where extra layers like guacamole, beans and sour cream are added. Rachel Ray’s 7 layer dip is a good option if you want to up the ante!

Spinach Dip:

Everyone loves a good Spinache Dip and this is the best recipe I’ve found! It goes well with pumpernickle bread and with veggies. After all, you need to sneak healthy snacks in somewhere, right?
Directions:
1. Thaw, drain and finely chop the spinach.
2. In a bowl, combine the spinache with the onion, soup mix, sour cream and mayonnaise. Mix thoroughly.
3. Refrigerate the mixture for approximately 2 hours.
4. Hollow out a loaf of pumpernickle bread, to form a bowl and tear the centre into bite-size pieces for dipping, along with the veggies.

Chicken Wings in BBQ Sauce:
Makes 12 wings

One of my co-workers/friends swears by this chicken wing recipe, calling it “a real crowd pleaser”. The sauce is slightly runny, so the wings can be served over Angel Hair pasta (strange, but delicious!), or served on their own with sour cream/blue cheese!
Directions:
1. Clip off tips of chicken wings and discard.
2. Heat oil in a pan and brown the wings slowly, until both sides are golden.
3. Add the onion and garlic; fry until transparent.
4. Drain excess fat, put wings into a casserole dish and set aside.
5. In a large bowl, mix together all of the ingredients needed for the sauce.
6. Pour the sauce into the casserole  dish, covering the wings.
7. Bake the wings and sauce at 325 for about 2 hours. (Adjust your time, if needed, to ensure the wings are cooked through.)
8. Baste the wings occasionally with the sauce and add a little bit more water if needed.

In a nutshell, these recipes are sure to make your Superbowl Sunday one for the books! Whatever you end up doing, I hope that you have a wonderful afternoon and evening filled with good eats, cold beer, great friends…and even some football if you have time to squeeze it in.

Dinner for . . . ten?

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I’ve always wanted to host fancy dinner parties for my friends. It’s something my parents did when I was young, and I’ve since adopted my mom and dad’s adoration of being the hosts with the most.

I love to entertain. I love to prepare good food and choose great wine and I love to put those things together to make a memorable evening. But, I’ve never really had the opportunity to hold an elaborate dinner -a 5 course meal- until now. A few weeks ago I was discussing my desire to hold such an event with my boyfriend’s good friend and, to my delight, he expressed a passion to cook up a storm and impress his buds with his culinary prowess. So we paired up, him bringing the heat in the kitchen and me plotting the perfect wines for his 5 course menu.

Cooking for ten people is no easy feat, so if you plan to attempt a dinner for ten make sure you take your menu for a dry run before the main event.

With the right chef in the kitchen and the perfect pairings, this kind of affair can make for a sensory stimulating dinner as well as a great conversation piece to get the table talk rolling.

People love to be catered to, so when planning a dinner party make sure you take into consideration your crowd. Are they the “meat and potatoes” kind of group? Are they wine aficionados? Are your guests budding foodies? Fortunately, most of my friends take some sort of interest in great food and wine pairings so Danny and I were able to have a bit of fun with our menu.

Below is the menu and a few tips on how to make the right choice of wines to accompany an eclectic menu. . . and crowd.

Each course was allotted a different wine- 5 wines in total- to enhace the various flavours. Each guest received a small portion of food and about 2 ounces of wine with each dish, keeping the cost down to 5 bottles ( spread between 10 people).

Course 1:

With prosciutto or any fatty meat, you always want to opt for a sharp, high acid type of wine. In this instance I chose Cuvee Catharine Henry of Pelham. This sparkling wine was able to cut through the fat of the prosciutto without overwhelming the other delicate flavours.

Course 2:

The dressing and cheese on your salad are the best indicators as to what kind of wine should act as the accompaniment. In this case, we had feta with a, tart citrus dressing. To stand up to a fatty cheese like feta, we needed a high acid wine; however, the dressing really called for something sweet to counter balance the citrus.To compromise, I chose a Pillitteri Gewurztraminer Riesling which has the sweetness of a traditional Gewurztraminer, but the racy acidity of a riesling.

Course 3:

When it comes to scallops, seared in buttery goodness, you can always have more of a good thing. So I paired these buttery delicacies ( and the favourite dish of the night!) with a Macon Verze White Burgundy. White Burgundy (chardonnay) are known for executing that style of buttery richness typical to Chardonnay but with a dash of elegance. Instead of an unctuous mouthful, White Burgundy tends to be delicate and fresh, yet creamy and delicious. With scallops, this pairing didn’t overpower the light flavours of the fruits de mer, but enriched the butter.

Course 4:

Following some very delicate and fresh whites, I felt it was about time to take the pairings to the next level. With the steak, which had bold flavours in the reduction and the rub, we served a highly tannic, full blown mama. The Pirramimma Petit Verdot, despite its name,is a BIG red and was up to the challenge of a juicy steak. It was more so the wine that needed a knife to cut through, than the tender steak in front of us!

Course 5:

To finish we noshed on an acclaimed pairing. In the Loire Valley, a traditional pairing of wine and cheese is chevre with the regional Sauvignon Blanc “Sancerre”. With the tangy, creamy flavours of the cheese, Sancerre  seemed like the perfect choice with its crisp, grapefruit flavours and high natural acidity.

The next time you’re hosting a dinner party for 10, be sure that you work out any kinks in your menu and have a good handle on the wines that will best compliment each dish. All it takes is a splash of the wrong wine to throw the slaved-over-dinner to the curb.

Bon appetit & bon chance nuts, if this hasn’t made you drool already, I’m not sure what will. . . in a nutshell.

Weekend Delicacies

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Everybody’s workin’ for the weekend. I know that – as well as Loverboy knew that when they wrote that cheesy 80s dance track – because it’s Monday and I’m already excited for Friday. Don’t get me wrong, I actually love my work weeks; they’re productive and absolutely insane enough to make the serenity of a few days off that much more appreciated. But that being said, TGIF is certainly one of my favourite acronyms, and one of my many favourite things to do on a weekend is to take a break from the quick fix meals, salads and grabs on the go and actually cook a decent few dishes for myself and friends. I wouldn’t say that anything in my cookbook is extravagant or difficult – but we all know that an extra few ingredients, and the extra few minutes to actually enjoy the cooking process, are truly wonderful things.

I usually start my Saturday morning with a quick jaunt to the grocery store for the week’s grocery essentials, some vino for any upcoming occasion (naturally), as well as a few other new ingredients for whatever fun things I plan to make. The two dishes I chose to whip up this weekend, which resulted in a little scour of my neighbourhood Herb and Spice shop and grocery store aisles, were fabulous. They’re also evidence that the five days of boring lunches and quick dinners are worth it, if it means the light at the end of the tunnel are little treats like these.

SAVOURY SATURDAY: Zucchini Lasagna with Quinoa and Herbed “Cheesy” Marinara Sauce

Note: This is, of course, a vegan dish – but you could absolutely make it with real butter, cream cheese and cheese. I chose the vegan substitutes and it was one of the more delicious things I’ve ever tasted. As well, it’s the kind of healthy lasagna you could eat a whole quarter of and not feel overly bad about!
Time: Approx. 1.5 hours or less
How?: Preheat your oven to 400. Thinly slice two zucchinis the long way into “noodles” – which should amount to 12 noodles. Layer noodles between pieces of paper towel, sprinkling each layer with salt, and set aside to absorb moisture. Combine 1 cup of quinoa, 1.5 cups of vegetable broth, 1/2 cup of passada or tomato sauce, 1/4 of an onion chopped and a little oregano in a saucepan and bring to a boil. Once boiling, cover the saucepan and lower heat, simmering for 20 minutes or until the quinoa has absorbed all of the liquid. When it has, add in 2 tbsp of cream cheese (I used Toffuti “Better than Cream Cheese”), 1/4 cup of basil and 1/4 cup fresh parsley, both finely chopped. Stir, adding salt and pepper to taste. This WILL be the most delicious thing you’ve ever made in a pot. Set aside before you eat it all, and layer the bottom of an 8×8 baking dish with  the organic marinara sauce. I had to use a quiche dish because I had fresh baking cooling in my 8×8 (poor planning on my part). Blot the remaining moisture from the zucchini noodles and add four noodle strips to the top of the marinara sauce, before spreading on a layer of the quinoa sauce and then a 1/3 cup of the marinara sauce on top of that. Add another layer of noodles, quinoa and marinara. Repeat with the final layer before sprinkling on shredded cheese. I used Daiya soy “cheese,” which is equally as delicious and gooey when baked! Put in the oven for 40 minutes or until crispy and golden. Be prepared to faint after savouring your first bite. This one was a hit and I will be making it again, and again, for many years.

SAVOURY SUNDAY: Sweet Ginger Glazed Potatoes, Parsnip and Carrot served with Smoked Tofu in an Eggplant and Bok Choy Stirfry

Time: 1 Hour
How?: Preheat the oven to 230 degrees. Slice your veggies in 5 cm long sticks. Brush a baking sheet with a little oil and layer in the veggies so they are all flat. Brush them with a little oil as well. Put the tray in the oven for 45 minutes, or until your veggies look golden. Meanwhile, in a small saucepan, melt three tablespoons of butter (I used Earth Balance soy “butter”) on medium heat. Fold in 1 tbsp of Stevia or sugar while stirring, before adding in 2 tbsp of freshly grated ginger and 1/4 cup of water. Bring to a boil, then lower heat and simmer until glaze thickens. When veggies are done, remove them from the oven and toss with the glaze to coat, before returning them to the oven for 5 minutes. In the last 5 minutes of the veggies baking, squeeze a few slices of smoked tofu (a friend gave me a delicious supply from Vancouver) in a paper towel to remove moisture. Toss into your frying pan on medium heat and throw in any veggies you’d like; I chose bok choy, eggplant and chive. Add 1 tbsp of reduced sodium soy sauce, a little agave nectar or honey, sea salt to taste and any sriracha or chili sauce you have. Stirfry on low to medium heat for 5 or ten minutes, and add both dishes to a plate with a little chili sauce for extra dipping. Voila! Second night of delicious and hearty vegan meals.

 

 

Recipe 1 via

As Good As New: Homemade Jewelry Cleaner

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I’ve expressed my fondness for accessories on several occasions (1 & 2 for example). In this article in particular, we shall discuss (rather, I will demonstrate) the proper care instructions for your most precious jewels. Costume jewelry, ALDO purchases, vintage bangles…step aside. This one’s for all those real deals out there. Sterling silver, white gold, diamonds (if you’re out there), I’m talking to you.
Ladies, dig out your First Communion pieces, your graduation gifts, your personal indulgences and any of those pieces that you most cherish. Just like cleaning your makeup brushes, cleaning precious jewelry can be way low on the priority list. Consider this your cue to take 20 minutes out of your day to make your sparklers sparklier. Here’s your easy step-by-step guide to doing just that – be sure the entire piece is real or you’ll tarnish it! In a nutshell, there’s nothing like adding a little shine to your day.

  • Salt
  • Baking Soda
  • Dish soap
  • Aluminum Foil
  • Soft cloth
  • Small bowl
  • Scissors

1. Cut a piece of aluminum foil to cover bottom of bowl.

2. Add 1 cup of hot tap water.
3. Add 1 tbsp. of baking powder, salt and soap.

4. Stir mixture.

 5. Place jewelry in bowl and wait 10 minutes.

6. Rinse jewelry in warm water. Use a toothbrush to scrub extra dirty jewels.
7. Wipe with soft cloth.

8. Wear, admire and show off your good-as-new sparkle.

Home Cooking: Mmm-mm Good

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One of the things people often say when they hear I’m vegetarian (and have been trying vegan on for size over the past month) – is how it must take up a lot of my time. It’s true that I like to cook for myself to ensure I’m getting the proper nutrients, am prepared with healthy snacks if I get peckish on-the-go and am getting bits of my food groups throughout the day. But I also, aside from vegetarianism, like to know exactly what goes into my meal – a plus that comes with any home cooking and recipes from scratch.

Like all healthy eating, it’s of course beneficial to buy groceries instead of eat out and be very aware of what you’re consuming. I’m not talking calorie-counting, because frankly, I’m not big on that. I mean knowing the ingredients – hidden, obvious, good and bad – that are in your meals. Regardless of what store-bought things say about “reduced fat”, “organic”, “diet-friendly” or “low-sodium” - flip over the label and take a glance. In some cases, you might be disappointed to find that there is a scary and long list of unpronounceable ingredients that you’ve never heard of or a handful of tricky chemicals that are the reason the item can claim to have fewer calories. I used to love the less-sugary taste of diet pop, but now only have it on a very rare occasion because I finally snapped into understanding all of the things that made it diet. Not very nice things.

So, what better fun than to cook at home – make your own sauces, marinades, soups, experiment, succeed and skip all of that junk that goes into some labels! Sure, it might take a few hours and dollars to commit to buying good groceries and cooking decent meals for yourself. Vegetarian or not, this is inevitable. But it’s worth it - you absolutely will save money, won’t go hungry, you’ll feel great about what you’re feeding your body and be able to cook fabulous meals for your friends. Also, a lovely new thing I’ve found is that in buying proper groceries and cooking at home, I’ll often look at a recipe and immediately assume I won’t have any of the ingredients – before realizing, “Hey! I have more than half of them”, because I’ve committed to stocking the cupboards and fridge when needed.

This recipe is a great example of putting simple ingredients together yourself – adding in or leaving out what you don’t have or want – and ending with a restaurant-quality dish to show for it. Easy, delicious and not requiring any additional flavouring aside from what you’ve blended yourself – this recipe shows that it doesn’t get much better than home cooking… in a nutshell.  

*Recipe courtesy of http://peasandthankyou.com

Vegan and Gluten-Free Asian Noodle Dish with Peanut ‘Mmmm’ Sauce

Peanut Mmmm Sauce:
1/2 cup light coconut milk, 1/2 cup tomatoes in juice (I used fresh), 1/4 cup natural peanut butter, 3 tbsp reduced sodium soy sauce, 2 tbsp of lime juice, 2 tsp minced ginger (optional but delish), 1 tsp minced garlic, 1 tbsp agave nectar or maple syrup, sriracha thai chili sauce to taste (again, optional but delish)

Noodle Salad: 8 oz. rice noodles, 1 chopped red pepper, 2 cups chopped bok choy (my favourite cooked veggie), 2 cups edamame, 1/4 cups chopped fresh cilantro (optional)
Garnish: 1/4 c. peanuts, chopped

  • For the sauce, combine coconut milk, tomatoes, peanut butter, soy sauce, lime juice, ginger, garlic, syrup in a food processor or blender and blend until smooth. If you don’t have a food blender, you can heat all of this in a skillet – it will take more time with a slightly different consistency, but same idea.
  • Adjust the heat to taste by adding more sriracha.
  • Meanwhile, I prepared the whole package of rice noodles on a separate element. Drain and set aside.
  • Add cooking spray or a little oil to a large skillet and place over medium high heat. Add bell pepper, bok choy and edamame and stir fry until a little tender for about 4 or 5 minutes.
  • Add drained noodles directly to the pan.
  • And then add the sauce, toss to coat the noodles and veggies.
  • Serve hot if you want the sauce fresh and creamy, or refrigerate for a flavourful cold noodle salad!
Mmm sauce… I could eat this with a spoon.

Veggie Tales

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As a relatively new vegetarian, who has coincidentally been cooking and eating mostly vegan meals as well (funny how that happens) –I’ve come to realize several things.

1. I’ve never felt better
2. The food, recipes and creations are quite delicious
3. Eating out or eating at someone else’s house is.not.easy.

But I’m not here to preach about number 1 or 2! Everyone should make the diet and lifestyle decisions that are best for them – but in the case of my personal life change, let’s chat item #3. I would hate to be the guest who shows up to a lovely dinner, having not previously announced my food restrictions, and then be forced to coyly push food around my plate that I can’t eat, waste a finely cooked meal or go hungry. All of these things aren’t fair to the hard-working host of a party and certainly aren’t fair to my sad, growling little tummy. Therefore, becoming a vegetarian or vegan comes with a little dedication, a boatload of reading, a lot of experimentation and a willingness to get your butt into the kitchen – big time.

Restaurants will always be tricky (sometimes you’re that person who has a special request), but dinner parties can be just as fun, if not more, for someone in a veggie position. This is especially the case around the holidays when every host wants a little help in the kitchen, buffets stretch for miles and you get the chance to show off how tasty and decadent your new style of eating can be.

If you’re a veggie of any sort and are stressed about those upcoming gatherings – here are a few suggestions as to what you can bring to wow the potlucking masses. All of these dishes are either gluten-free, vegan, organic or all of the above, so there should be something for everyone you’re dining with. Expect many more recipes to come!

*Shameless promotion: Did I mention one of the best ways to get protein as a vegetarian is nuts? That lately you can find me with a pile of nutshell’s at my side a few times a day? Interesting.

Purple Cabbage Coleslaw with Lemon Tahini Dressing
Chunky Tomato and Kidney Bean Tomato SauceEggnog Spiced NutsQuinoa Tabouleh Salad

Cocoa Peanut Butter Oat SnowballsBanana Carob Chip Cookies 

Recipes 1, 2, 3, 4, 5, 6

On the 8th day of Christmas, I filled my rumbling tummy…

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Food is an integral part of the Christmas season. Whether you are responsible for making the turkey masterpiece, indulge in tub after tub of candy cane ice cream or simply get a kick out of the festive red and green M&M’s you’re sure to be surrounded by a constant supply of delicious treats.

It really is the perfect way to accompany the season’s other key component: parties.

Truth be told, I have a bit of a reputation for finding a reason to party every month of the year, but at Christmas the sentiment is embraced by the masses. Time off, old friends, visiting family and lots and lots of eggnog are the perfect mix to get everyone ringing in the New Year on a wobbly, but very happy foot.

And although a trusty bottle of wine is usually your ticket into pleasing any hostess with the mostest, here are a few appetizer ideas inspired by the ladies of book club. Our own Christmas gathering (where we didn’t even discuss a book. Gasp!), was full of laughs, games, Christmas cheer and most notably, amazing appetizers. Browse through these treats for a little inspiration and be sure to try out the recipes below. You can ensure your invitation will be permanently in the mail for a fa-la-la-long time to come, if you do.

My blue cheese and striploin skewers:

Inredients
1 thick cut of sirloin steak
1 package blue cheese
5 tablespoons balsamic salad dressing
1 red pepper
1 green pepper (or yellow)
1 white onion
1 package wooden skewers

The whole process took me about 30 minutes minus cooking time. Cut the steak, onion and peppers into large chunks. If I had more time I would have soaked them overnight in the balsamic dressing but instead I just brushed them before putting them in the oven. Assemble the skewers anyway you like and add a dollop of blue cheese onto each one before putting in the oven. Cook at 450 degrees for 8 minutes for medium rare. None were left by the end of the night, a sure sign of a hit!

Yvonne’s amazing quinoa salad

Ingredients:
… 3/4 cup quinoa
1.5 cup water
1 cup diced zucchini
1 cup halved cherry tomatoes
1/2 cup diced red onion
1/2 cup frozen baby green peas, thawed
1 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)
1 tsp minced fresh garlic
Pinch salt
Pinch ground black pepper
1 cup crumbled feta (or you could use a different cheese of your preference)

Directions:
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool.

Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.

Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and feta and mix until evenly combined. Serve immediately or refrigerate up to 3 days.

She hasn’t posted it yet, but Julia’s pizza dip had us all stuffing our faces. It was dangerously delish and I can’t wait until the recipe is up on her blog! In the meantime, peruse some of her other gems. She knows what she’s doing: http://kentjulia.com/

Kate's adorable "beggar's purses" ... cream cheese and caviar, nbd.

Brie bites courtesy of Kristy!

On the 5th day of Christmas: A Sweet Treat to Eat!

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in a nutshell has brought all of us so many great joys, but one of my personal favourites has definitely been learning that I am a baker at heart. You, readers, have watched my foray into the baking world once before, and I have been at it again - working my way through the kitchen to find you a treat that will make your guests putty in your hands this Holiday season. Cue, red velvet cupcakes!

Red velvet is a southern classic, a cupcake with a hint of cocoa and known for it’s luscious red colour and mouthwatering cream cheese icing. The colours are perfect for the season, so I turned to the cake boss, Buddy Valastro himself, for the perfect red velvet recipe.

Everything you'll need!

Red Velvet Cupcakes:

  •  Preheat oven to 350 degrees.
  • Sift 2 1/4 cups flour, 1/4 cup cocoa power and 1/2 tsp. salt into a bowl. Set aside!

    Sifted flour, cocoa & salt.

  •  In another bowl, beat 8 Tbsp. (1 stick) of unsalted butter at low speed until creamy.
  • Add 1 1/2 cups sugar to the butter, blending on medium speed, until fluffy. (Approximately 3 minutes)
  • Add 2 eggs, mixing well after each.
  • Scrape bowl; add 2 Tbsp. of red food colouring and 1 tsp. of vanilla extract.
  • On low speed, add 1 cup of buttermilk and sifted flour mixture, in thirds, alternating between the two. (Make sure that you begin and end with flour mixture!)
  • In a small bowl, stir together 2 tsp. distilled white vinegar and 1 tsp. baking soda. (Be prepared to feel like you’re completing a 2nd grade science project – this is normal!)

  • Fill cupcake liners with batter.
  • Bake until a toothpick inserted in center comes out clean. (Approximately 25-30 minutes)

Cupcakes before and after baking

 Cream Cheese Icing:

  • Beat 16 oz. (2 packages) of cream cheese and 8 Tbsp. (1 stick) of unsalted butter at medium speed until smooth. (Approximately 1 minute)
  • Blend 2 1/2 cups sifted sugar and 1 tsp. vanilla extract into the mix, on low speed for 30 seconds and then on medium-high speed until fluffy.

Putting it all together…

I am lucky enough to have a cake decorating tool that has a variety of ‘tips’ that let you make shapes with icing. I used a floral tip in a circular motion, to make the icing on my cupcakes to look ‘wintery’.

 
 

Ingredients: $20. Time: 2 hours. Jess' Reaction: Priceless!

  

Keeping It Simple in the Kitchen

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Sometimes it seems like there just aren’t enough hours in the day. I know that all of our readers can relate to not having enough time. We’re all out there, forging our way in the world, trying to make ends meet and juggle a million and one things. Personally, I have a lot on my plate this year. Between a Full-time job, completing my Graduate Degree, working as a Research Assistant and writing for Canada’s hottest blog (wink, wink) there is little to no time left to prepare dinner. And when there’s no time to prepare, un-healthy habits tend to rear their ugly heads. Take-out seems like a much more viable option, when there just isn’t any prep time available.

When time is limited, I often turn to my slow cooker. Not only does a slow cooker save time, but it also cooks some of my hands-down favourite meals! And without trying to sound too much like an infomercial: you can prepare your meal, set it and forget it! You can turn on your slow cooker before you leave for work and come home to a delicious meal. And, with thousands of recipes available on-line, there is no shortage of meals that you can make with a slow cooker. Just in case you don’t have a few minutes to look for any recipes, here are two of my favourites…

Swedish Meatballs on Rice:

This is actually fool-proof and the prep time is less than 5 minutes. I combine President’s Choice Swedish or Angus Meatballs (there is a Blue Menu option if you’re health conscious!) and Meatball Sauce into the slow cooker. Set it on low for 3-4 hours or on high for an hour and a half. Whip up a pot of rice and voila, you’re done!

The products I turn to..

Simmering Away - YUM!

Homemade Chili:

This recipe is my boyfriend’s pride and joy. It takes about 15 minutes of prep work for this deliciousness. Cook 1-2 lbs of extra lean ground beef in a frying pan. Combine meat with one large diced green pepper, one diced red onion, two cans of diced tomatoes, one large can of tomato paste and one can of red kidney beans into the slow cooker. Add chili powder and flakes to taste. Feel free to add hot sauce if you like your chili spicy! Set on low for at least 5 hours, although we usually leave it for a full 8 hours while we’re at work. TIP: It’s great if you add tex mex cheese as well!

The finished product, with and without cheese added. Bon appetit!