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Monthly Archives: May 2012

Quinoa Pudding

Quinoa PuddingI tried making rice pudding but with quinoa instead. It tasted the same, but  the texture is a little chewier, much like quinoa is over rice – think more like tapioca. But since this is a nutrition packed snack I will be making it again. For a treat I might make it with 2% or homogenized milk instead of the skim.

Ingredients:

1 ½ cups cooked quinoa
2 cups of milk
1 egg
2 tablespoons sugar
1/3 cup raisins
1 tsp vanilla
1 tablespoon cinnamon (optional)

Directions:

Over medium heat in a pot cook 1 ½ cups of milk, the sugar and the quinoa stirring occasionally, careful not to let the milk froth over (especially when you have black glass stove top!) for about 20 minutes. In a small bowl whisk egg and reaming ½ cup of milk together, add into pot along with raisins. Stir continuously for the next minute. Add in vanilla and an optional teaspoon of butter and stir. Serve warm or allow to cool and sprinkle with cinnamon. If you are positive everyone will like the cinnamon then just add it in while you are cooking – but it looks nicer when you sprinkle it on top! Enjoy!

Kids Construction Site Birthday Cake

Construction Birthday CakeFor my friend Natalie’s son’s birthday she wanted to make his birthday cake for him, with a construction site theme. Here is our attempt. Though it should be noted – by no means do we regard ourselves as cake decorators. I like to bake and eat, but, despite my attempt at Wilton Cake Decorating 1 and 2, nothing sank in. 

Natalie baked two 9×13 cakes, one vanilla and one chocolate. We made my moms famous vanilla icing, but then mixed in Oreo crumbs to make it cookies and cream icing (so delicious!) for the filing between the two layers. We iced the whole cake with a layer of white vanilla icing, then added colouring to create the icing for decorating. Half of the cake was covered with Oreo crumbs to look like dirt, and then a few trucks were placed on and around the cake, and a house built out of candy Legos. Tada!

Chocolate Bran Muffins – 2 Weight Watcher Points

 Chocolate Bran Muffins - 2 Weight Watchers PointsMom just made these yesterday; they were good and a great, healthy way to get your chocolate fix. They needed a little butter on them though as they are very dense. Next time I will add a ½ cup of chocolate chips to them and eat them warm and wouldn’t need the butter. Here is the recipe for 12 muffins, its really easy:

Ingredients:

1 package low fat brownie mix (Betty Crocker)
2 cups water
3 cups all bran cereal
1 tsp baking powder

Directions:

Preheat oven to 350 degrees. Soak bran cereal in water for 5 minutes. Add in brownie mix and baking powder and mix well. Spoon into 12 prepared muffin cups and bake for 22-25 minutes, when knife comes out clean remove from oven. Enjoy!

Starbucks Raspberry Thumbprint Scone

Starbucks thumb print sconeJust trying the new thumbprint raspberry scone t from Starbucks and its lovely. It taste exactly like an afternoon tea scone it should. The new treat has a hard crust, yet still moist on the inside, not to sweet and just the right amount of jam with the perfect tartness. Delicious!

Noodle-less Vegetarian Lasagna

No Noodle Vegetarian LasagnaPart of our Meatless Monday movement (which Mike is completely against) I made a vegetarian lasagna, but tried it without the noodles. I liked the results, and Mike was willing to look the other way on another no-meat dinner.

Ingredients:

1 eggplant sliced into thin medallions
2 zucchini cut thin lengthwise
1 onion chopped
1 red pepper cut thin strips
4-5 mushrooms sliced
4 cloves garlic crushed
1 cup fresh spinach chopped
1 container cottage cheese
2 eggs
¼ cup parmesan cheese
½ cup shredded mozzarella cheese
Jar of marinara sauce

Directions:

Preheat oven at 375 degrees. Bake eggplant and zucchini in oven spread out over two cookie sheets for 20 minutes – or you can sauté them in a frying pan with a little olive oil and set aside to cool while you continue to step 2. Heat a large skillet with 2 tablespoons olive oil over medium heat. Add in onion and sauté for two minutes. Add in garlic, red pepper and cook for another two minutes. Add in Mushrooms and spinach. Cook for another 5 minutes. Set aside. In a bowl mix together; egg, cottage cheese, parmesan, and ¼ cup of the mozzarella cheese. 

In a 9×13 dish pour ¼ cup of the marinara sauce and spread evenly. Then a layer of eggplant followed with a layer of zucchini. Top with ½ of the cheese mixture. Cover that with the sautéed vegetable mix. Pour 1/3 of the marinara sauce over. Make a second layer of eggplant followed with a layer of zucchini. Top with second ½ of the cheese mixture. Pour 1/3 of the jar of sauce over. Make last layer of eggplant followed with a layer of zucchini. Pour remaining sauce over and sprinkle with reserved mozzarella cheese. Bake for 35-40 minutes. Remove from oven and let sit for 5 minutes then serve. Sprinkle some fresh grated parmesan cheese. Enjoy!

Orange Date and Nut Bread

Orange Date BreadStraight out of my mom’s cookbook from 1978 “Cooking with a Food Processor” this recipe is sweet and moist, not that bad for you, and coming from someone who tends not to like orange flavoured baked goods, and doesn’t like dates – it was actually quite good. Everyone else loves it! Mom made it yesterday; this recipe makes a 9×5 loaf pan.

Ingredients:

1 cup chopped, pitted dates
¾ cup boiling water
1 tsp baking soda
1 small seedless orange cut into 6 pieces
1 ½ cup all purpose flour
1 cup nuts (optional)
¾ cup sugar (note: I would reduce this to ½ cup)
2 eggs
2 tbsp butter cut into 4 pieces
1 tsp salt

Directions:

Combine dates, water and baking soda in small mixing bowl; set aside. Grease and flour a 9×5 inch load pan. Preheat oven at 350 degrees.

In a food processor; blend orange for 15 seconds. Add in flour, nuts, sugar, eggs, butter, salt and ½ date mixture and blend for 5 seconds.  Add remaining date mixture and process for another 15-20 seconds until well blended. Pour into loaf pan. Bake until loaf springs back when touched lightly in center, 55-60 minutes. Cool for 10 minutes. Loosen side with spatula and remove from pan. Enjoy!

Cucumber Chickpea Salad

Chickpea Cucumber SaladI was planning on making this great lentil salad as a side dish for our veggie burgers last night but didn’t have any corn so I made this up and it turned out quite good, and just in time for summer – this will be a new go-to for a light and healthy side:

Ingredients:

1 English cucumber, cut into bite size pieces (I cut them in ½ moon)
1 cup rinsed and drained canned chickpeas
1 tomato diced (recipes always call for deseeding, but I never do… so its up to you)
½ purple onion diced into tiny pieces
2 cloves of garlic minced
¼ cup feta cheese crumbled
½ lemon squeezed
2 tbsp olive oil

Directions:  

Cut up the cucumber, tomato, onion and garlic mix together with the chickpeas and feta in one bowl. Squeeze lemon, and pour olive oil over the salad and stir together. Best if you let sit in the fridge to absorb the flavours. Enjoy!