Category Archives: Recipes

Blueberry Pecan Oat Muffins

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Nailed it!  Blueberries are in season right now, and that means deliciousness ….. blueberry ice cream, blueberry pie, and naturally – blueberry muffins.  The coconut and lemon really bring the tastebuds out to party.  I had a craving for blueberry and lemon together … then thought of the oat flakes I love in muffins so created this recipe out of a mash up of my other muffin recipes.  Let me know what you think.

Pecan crumble gently pressed on - muffins are ready for the oven.

Pecan crumble gently pressed on – muffins are ready for the oven.

1 1/2 cups all purpose flour

1/2 cup large oat flakes

1/2 cup raw sugar

1 tbsp baking powder

1/2 tsp kosher salt

1/4 cup toasted chopped pecans

1/4 cup toasted medium shred unsweetened coconut

zest of 1 lemon

1 large egg

1 cup milk

1/2 cup melted coconut oil

1 tsp vanilla

1 cup fresh (or frozen) blueberries (plus 12 fabulous looking berries for topping)

TOPPING

3  tbsp toasted chopped pecans

3 tbsp toasted medium shred coconut

1/2 tsp cinnamon

2 tbsp raw sugar

1 tbsp softened butter

Combine all topping ingredients and set aside.

In large mixing bowl combine first 8 ingredients and whisk to blend.

In smaller bowl beat egg, add milk, vanilla and melted coconut oil.

Gently mix liquid ingredients into dry, being careful not to overmix.  Stir in blueberries.

Once just combined, fill prepared muffin tins, and press a bit of topping into each muffin – adding 1 blueberry to the center of each muffin.

Bake at 375 for 20 minutes.

Insert a toothpick – if it comes out clean, remove from oven and allow to cool for 10 minutes before removing from muffin tin.

Blueberry Pecan

Jewelled Salad

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The key to this salad is colour and texture. Make sure you use some fruit (pomegranate seeds are awesome), and lot of different textures. Try a variety of techniques in your vegetables also – some grated, some julienned, some sliced – you get the idea.

Beautiful, right??

Beautiful, right??

Add a cooked protein and you have a simple, whole meal.

We’ve been lucky enough to have Lorellei bring this to a few family dinners now, and it has definitely become one of our requested salads. If you can’t get sumac in your area, grate in a little extra lemon zest.

DRESSING

1/3 cup very good quality extra virgin olive oil
1 lemon (juice of)
3 tsp soy sauce
3 tsp honey
1/2 cup fresh mint leaves, finely chopped
1/2 tsp sumac
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Blend all ingredients well and taste – adjust seasoning if needed.

SALAD

Just suggestions really, come up with your own ideas ..

spinach
kale
red lettuce
colorful peppers
cucumbers
beets
carrots
radishes
red onion
toasted slivered almonds

Vinaigrette

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Try either of these vinaigrettes, easily done and keeps in the fridge to be your own "house dressing".

Try either of these vinaigrettes, easily done and keeps in the fridge to be your own “house dressing”.

I love making my own salad dressing vinaigrettes – and when the herbs are fresh and growing right outside my back door it is even more fun.

These recipes are written for whisking by hand – but if you have an immersion blender they will create a deliciously creamy dressing.

Here are a couple of my herby delicious faves.

SCALLION VINAIGRETTE

In a small bowl, whisk together:
1/4 cup white wine vinegar
1 tbsp Dijon mustard
3 chopped scallions (about 1/4 cup)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
pinch of salt

Whisk well, and then slowly drizzle in 3/4 cup good quality extra virgin olive oil. Season to taste with more salt and pepper if needed.

HERB & GARLIC VINAIGRETTE

In a small bowl, whisk together:
1/4 cup red wine vinegar
1 tbsp whole grain mustard
3 tbsp fresh herbs (thyme, parsley, tarragon)
1 minced garlic clove
1 tsp honey
1 tsp coarse sea salt
1 tsp freshly ground black pepper

Whisk well, then slowly drizzle in 3/4 cup good quality extra virgin olive oil. Taste!! Season with more salt and pepper if needed.

Linguine with Shrimp and Spinach

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I’m really going to try and simplify a few meals …. seems as though I look at 20 or 30 minute meals and only use that as a starting point … always adding more dishes. Next thing I know I’m looking at 60 minute meals … Usually that is just fine, it is my kitchen yoga after a busy day at work. However – sometimes, like when my beautiful Sloan and Stella are helping out, a 20 or 30 minute meal is the way to go.

Freshly harvested corn, spinach and tomatoes make this deliciously simple pasta dish extra tasty.

Freshly harvested corn, spinach and tomatoes make this deliciously simple pasta dish extra tasty.

Here is one for you to try – deliciously simple and when made with fresh tomatoes and spinach out of the garden, not to mention the first of this years corn, it really is enough.

You can use any pasta you like for this – the main point is to cook it in enough salted water – be generous with that salt, and have lots of water. Cook pasta until al dente.

3/4 pound pasta
1 pound raw shrimp
4 cups baby spinach
1/2 cup chopped fresh tomato
extra virgin olive oil
freshly ground black pepper
kosher salt
lemon
Parmesan cheese

Cook pasta in boiling water, in the last few minutes of cooking time, toss in the shrimp and cook ONLY until the shrimp is opaque and slightly pink throughout. Neither pasta or shrimp do well when overcooked. Drain well, reserving a bit of the pasta water in case needed.

Return to pot and add in freshly grated lemon zest, the juice of 1 lemon, chopped fresh tomato, 2-3 tbsp olive oil and the 4 cups of baby spinach. Season to taste with salt and pepper. If it seems a bit dry, this is the time to add a bit of the pasta water. Parmesan cheese grated over finishes it all off.

Served with the fresh corn on the cob it really is a great meal – quick and easy too.

Raspberry Peach Pecan Galette

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This recipe works really well with any berry or fruit – the pecans give the pie crust a rich, nutty, crunchy texture and flavour. Really – what is a galette? An easy way to make a pie!

Ready for the oven, this raspberry peach galette looks delicious already.

Ready for the oven, this raspberry peach galette looks delicious already.

DOUGH
1/2 cup pecans (toasted)
1 cup plus 2 TBSP flour
2 tsp raw sugar
1/2 tsp kosher salt
1/4 tsp cinnamon
1/2 cup (1 stick) very cold unsalted butter (in small pieces)

FILLING
2 cups raspberries
1 peach
2 tbsp cornstarch
1 1/2 tsp freshly squeezed lemon juice
1/4 cup sugar, plus a bit more to sprinkle on crust
2 tbsp milk or heavy cream

Preheat oven to 375

Once your pecans have been toasted, and cooled – pulse in food processor until they are a coarse crumble. Add flour, sugar, salt and cinnamon. Pulse just until combined. Add butter pieces and pulse just until mixture looks like a coarse crumble – a few pea sized bits are great. Transfer mixture to a large bowl and drizzle in 4 tbsp ice water and mix. If necessary add another tablespoon of water just until it comes together. Gently pat the dough into a circle, cover with plastic wrap and allow to sit in fridge for at least 1 hour. (it will keep in the fridge for 2 days or you can freeze it for a month)

Toss raspberries, cornstarch, lemon juice and 1/4 cup sugar in bowl.

Roll out dough on a lightly floured surface to a 12″ round. Carefully put on a parchment lined baking sheet.
Mound fruit mixture into centre of dough, leaving about 2″ around the edge. Fold edges over, overlapping slightly.

Brush dough with milk or cream and sprinkle raw sugar over.

Peel, and slice peach – in the center opening, arrange peach slices.

Bake until crust is dark golden brown and filling is bubbling – at least 45 minutes.

Fruit bubbling and oozing, crust golden brown ….. difficult to wait for it to cool before slicing!

Fruit bubbling and oozing, crust golden brown ….. difficult to wait for it to cool before slicing!

Allow to cool before slicing.

Peaches and raspberries were ripe and ready at the same time this year, so I served this with a yummy peach bursting sorbet …..

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Roasted Potato Salad with Red Wine Caper Vinaigrette

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This potato salad is light and refreshing – so unlike the mayonnaise or sour cream versions – perfect for warm summer evenings.

I like to use a variety of little potatoes, toss with olive oil, salt and pepper.

Roast on a baking sheet – don’t crowd them – they roast much better with a little space.

Roast potatoes with a little olive oil, salt and pepper until tender

Roast potatoes with a little olive oil, salt and pepper until tender

When roasted until just tender combine with:

Sliced fresh radishes
red onions (I like it best with pickled onions – check our my recipe for them)
minced parsley
1/2 cup bacon (thinly sliced and cooked until crisp)

A perfect fresh potato salad, crunchy and tangy - love it.

A perfect fresh potato salad, crunchy and tangy – love it.

Vinaigrette:

2 tbsp red vinegar
1 tbsp dijon mustard
1 garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 tbsp capers
1 tbsp minced fresh basil
1 tbsp minced fresh parsley
1/3 cup good quality olive oil

Blend all ingredients together until smooth and creamy – toss over vegetables when potatoes are still warm. Serve at room temperature.

Basic White Cake

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Everybody needs a basic white cake in their wheelhouse, and this is mine. Double it for a layered cake, or keep it simple – either way it is moist and delicious.

Basic white cake, today with a layer of fresh strawberries baked into the middle of the cake and served with softly whipped cream.

Basic white cake, today with a layer of fresh strawberries baked into the middle of the cake and served with softly whipped cream.

1 cup white sugar
1⁄2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1⁄2 cups all-purpose flour
1 3⁄4 teaspoons baking powder
1⁄2 cup milk

Preheat oven to 350 degrees F

Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture alternately with the milk until batter is smooth.

Scoop batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

This might just be sweet little Stella's first whipped cream beater to lick …. but shhhh - don't tell anyone, Mom and Dad are away!

This might just be sweet little Stella’s first whipped cream beater to lick …. but shhhh – don’t tell anyone, Mom and Dad are away!

This cake is so versatile – tonight I spooned half the batter into the pan, covered with sliced strawberries and then covered those berries with the remaining batter.

Halibut with Caper Beurre Blanc

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Probably one of the simplest and most delicious ways to enjoy halibut – in season right now. Start with halibut from a great fishmonger – well worth it.

Moist, flaky and delicious halibut served with Caper Beurre Blanc.

Moist, flaky and delicious halibut served with Caper Beurre Blanc.

Caper Beurre Blanc

2 finely diced shallots
3/4 cup white wine (Pinot Grigio or Sauvignon Blanc work well)
2 tbsp white wine vinegar
1/2 cup cold butter, in small pieces

1 tbsp fresh dill, chopped
1-2 tbsp capers, to taste

In small saucepan simmer the shallots, wine and vinegar until reduced by about half. Add butter one piece at time, whisking well until smooth and creamy looking.

Keep warm until you are ready to serve halibut, adding capers and dill right before serving – just until capers are heated through.

Halibut

6 serving size pieces of halibut fillet

1/2 cup mayonnaise
zest and juice of 1 lime
1 tbsp freshly grated ginger
1 small jalapeño pepper, seeded and minced
2 tbsp assorted fresh herbs, finely chopped (I like basil, parsley and tarragon)
2 tbsp finely chopped chives or green onions
1 tsp black pepper

Blend the mayonnaise well with all the ingredients. Spread over the tops and sides of the halibut.

This can be done earlier in the day, and allowed to rest in the fridge. I’m not a huge fan of recipes that have fish or chicken slathered in mayonnaise – this allows the flavours of the halibut to work beautifully with the herbs and is enough to keep the fish moist. Feel free to add more mayo though if you like.

Bake halibut in 400 degree oven for 15-20 minutes, depending on how thick the fillet is. Watch carefully after 15 minutes. The minute your fish starts to flake easily it is done, so remove it from the oven.

Serve with Beurre Blanc sauce – simple white rice is a great carrier for the sauce. We served it tonight with some of the first of the seasons carrots and asparagus, along with fresh garden greens – but I wasn’t fast enough to get a photo of the completed plate!

Ginger Cake with Lemon Sauce

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Sometimes an old fashioned, tried and true ginger cake is so comforting you wonder how it hasn’t been made for a while! Moist and delicious this is the perfect recipe, topped with Lemon Sauce and a bit of whipped cream to create an amazing bite.

Made for Auntie Brigette's 88's birthday dinner, this moist delicious ginger cake was delicious - thanks Vivi!

Made for Auntie Brigette’s 88’s birthday dinner, this moist delicious ginger cake was delicious – thanks Vivi!

1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup molasses
1/4 tsp baking soda (YES – again)
3/4 cup boiling water
1 egg, beaten

Cream together butter and sugar.
In separate bowl mix spices, salt, baking powder and flour
Beat first baking soda into molasses until foamy and add to butter mixture
Add the second 1/4 tsp of baking soda to the boiling water and stir well
Add baking soda mixture alternately with flour mixture to butter/molasses mixture
Fold in beaten egg – the mixture will be thin

Pour into greased and floured loaf pan or 8 inch round pan.

Bake at 400 for 30 minutes.

When out of oven dust with icing sugar

LEMON SAUCE

1 lemon, grated rind and juice
1 1/4 cups boiling water
2 tbsp cornstarch
1/2 cup sugar
pinch salt
2 tbsp butter

Add lemon rind to boiling water, reduce heat and simmer for 5 minutes. In a small bowl mix cornstarch, sugar and salt. Add water gradually – stirring constantly.

Return to saucepan and cook over medium heat for 10 minutes until thickened. Lower heat and cook 5 minutes longer. Remove from heat and stir in lemon juice and butter. Serve warm over ginger cake.

Hot Layered Bean Dip

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I know, we all have a layered bean dip recipe …. but this one is hot, creamy and delicious! Serve it with taco chips or toasted pita chips. Thanks to Lorellei for sharing this one – a brilliant addition to Sloan’s 5th birthday party.

Any time you have a crowd to please, go for this hot bean dip!

Any time you have a crowd to please, go for this hot bean dip!

1 tin refried beans
2 avocadoes (soft and ripe)
juice of 1 lemon
1 tbsp hot sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp chili powder
1 tsp cumin
1 crushed garlic clove
1 tsp paprika
1 tsp salt
1 tsp pepper
3/4 cup grated cheddar
3/4 cup grated mozzarella
1/2 cup sliced green onions
1/3 cup cilantro, chopped
1/2 cup pitted kalamata olives, halved

Grease a 9 x 11 baking/serving dish.
Spread out beans on the bottom of dish
Mash avocado, lemon juice and hot sauce – spread on top of bean layer
Mix sour cream, mayonnaise, garlic and spices – spread over avocado layer
Mix cheeses together and sprinkle over sour cream layer
Top with halved olives, then scatter with green onions and cilantro

Bake at 350 for around 25 minutes, until cheese is golden, bubbly and looking delicious.

This can be made ahead of time and kept in the fridge until ready to heat.