Category Archives: About

About, Cookies

Cocoa Ginger Crisps

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These are aptly named…Crisps. They are delightful lil bites of chocolately crispness with just a hint of ginger. This recipe for Cocoa Ginger Crisps from Chocolate Chocolate and More caught my eye when it came through my FB feed because they contained Ginger and since I like just about anything with ginger I thought I would give these a try. I will probably add a lil more ginger the next time I make them, because there WILL be a next time, as I couldn’t really taste the ginger at all. They were super easy to make and I found that I did not have to let the dough rest in the fridge before scooping out with my lil Pampered Chef scoop. However,  I already had bread dough on the go, so once I had rolled each individual cookie in the cocoa/sugar mixture I did place them in a sealed container in the fridge to bake after the bread came out of the oven.

I am experimenting with Egg-less baking because I often bring  tasty lil treats to a school that I work at and one of the students has an egg allergy. I found this recipe worked very well with Egg Replacer. I didn’t want to use Chia Seeds as an Egg Replacement because I find the Chia Seeds don’t break down very well; though now that I think about it, the extra texture would not have hurt these cookies.  I will have to give that a go next time. I should also note that I did not have light corn syrup in the pantry but DID have dark corn syrup…easily subbed in the dark for the light…and as I am typing this it just occurred to me that I will also replace 2 Tablespoons of the corn syrup with Molasses next time to try to achieve that  Ginger Cookie taste the name of this recipe conjures up in my mind.

cocoa ginger crisps
Just a hint of Ginger in these Cocoa Ginger Crisps

1 cup Butter, softened
1 + 1/3 cup Sugar, divided
1 Egg  (2 Tablespoons Water whisked together with 1 Tablespoon Egg Replacer)
1/4 cup Light Corn Syrup ( 2 Tablespoons Molasses, add enough Light Corn Syrup to measure    ……                                          1/4cup)
1 teaspoon Vanilla
2 cups Flour
6 Tablespoons (3 oz) + 1 1/4 teaspoons Cocoa, divided
2 teaspoons Baking Soda
3/4 teaspoons ground Ginger
1/4 teaspoon Salt

Preheat oven to 350F.
Line baking trays with Parchment Paper.

In a small mixing bowl combine flour, 6 Tablespoons (3 oz) cocoa, baking soda, ginger and salt; set aside.
In a small flat bowl combine 1/3 cup sugar and 1 1/4 teaspoons cocoa; set aside.
In large mixing bowl beat butter, sugar and egg (Egg Repalcer) until light and fluffy.
Add corn syrup (corn syrup/molasses mixture, if using) and vanilla; beat until well blended.
Gradually add dry ingredients to butter mixture, beating until well blended.
Using a #2 Pampered Chef scoop, portion dough, rolling each one in the sugar/cocoa mixture.
Place about 2″ apart on prepared baking trays.
Bake in 350F oven for about 10 – 12 minutes or until cookies flatten.
Cool for a minute on baking trays before transferring to cool completely on a wire rack.

Yield: About 4 1/2 Dozen

 

About, Indian Cuisine, Vegetarian

Curried Vegetables

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I make pretty good Dal, a good Red Curry that I sometimes do Vegetarian, sometimes with Chicken or Shrimp, killer Naan, decent Gobi Aluu but was lacking in the Curried Veg department; even my husband’s Granny made better curried veg than me…well, no more! I found this super Quick Curried Vegetables recipe at Vegetarian Times.  Of course I tweaked it according to what I had on hand and I am sure I will tweak it every time I make it…

curried vegetables
Curried Vegetables

2 teaspoons Olive Oil
1 large Onion, chopped
1 (400ml) can Coconut Milk
1 cup Water
1 McCormick Vegetable Stock Cube, crushed
3 Tablespoons Tomato Paste
3 Tablespoons Curry Powder
1 lb Red Skinned Potatoes, scrubbed and cut into 1″ cubes <- I used mini white/red potatoes I had on hand
1 small Cauliflower, cut into small flowerets
2 heads Broccoli, cut into small flowerets
1/2 cup frozen Peas
1/4 cup fresh Cilantro, chopped
1 – 2 Tablespoons Lime Juice

Heat oil in large saucepan over medium-high heat.
Add onion and cook for 5 minutes, stirring frequently.
Add coconut milk, water and vegetable stock cube; whisk in tomato paste and curry powder.
Bring to a boil; add potatoes, reduce heat to medium, cover and cook for 15 minutes until potatoes are stiff firm but almost done.
Stir in cauliflower, broccoli; cover and cook another 5 minutes, or until vegetables are tender.
Remove from heat; stir in frozen peas, cilantro and lime juice.

Season to taste with salt and freshly ground pepper.
Serve with Basmati Brown Rice.

Serves: 6 – 8

 

About, Seafood

Salmon Burger

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Earlier this year I made Salmon Burgers using raw salmon which went over very well with the meat eaters in our house but my Aunty Ginny recently gave me some canned salmon so thought I would try a Salmon Burger using that…As the Cook, I preferred using the canned salmon over the raw! Those that consumed the Burgers liked both versions, helpful Souls that they are when it comes to critiquing my fare!

Rather than googling a recipe I resorted to my tried and true source and found, “Savoury Fish Patties” Betty Crocker’s New Cookbook,  Everything you Need to Know to Cook, 8th Edition,  A Simon and Schuster Macmillan Company, New York, NY, Macmillan, 1996, 188. Print
I made a few slight changes: I always have bread crumbs in the pantry/freezer so used the measured amount over the two torn slices of bread, substituted dill for the marjoram and forgot the  dry mustard altogether.

Salmon Burger
Salmon Burger

3 cups canned Salmon
1/2 cup chopped Onion
1 1/3 cup Bread Crumbs
2 large Eggs, beaten
2 Tablespoons Lemon Juice
1 teaspoon dried Dill
1/2 teaspoon Salt
Pepper, to taste

Olive Oil, for frying

Mix all ingredients together in a large mixing bowl.
Shape into 6 large patties.
Heat oil in a 10″ Skillet over medium heat.
Cook patties in oil for about 5 minutes, carefully turn over and continue cooking for another 5 minutes.
Remove to serving platter.
Serve with  Boathouse Lemon Dill Dipping Sauce.

Serves 6

About, Salads

Black Bean and Pepper Salad with Avocado Dressing

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I subscribe to a few different recipe sites and this morning a very delicious looking Chicken, Bean, Pepper salad arrived in my inbox. The picture made the salad look so good, I just had to try it! Unfortunately my first swipe at it left me feeling a little flat so I jazzed it up a bit. The end result was pretty satisfying though I think there is still some room for tweaking…

It just so happens that we grilled Chicken Burgers last night and there were a few left over; for lunch today, Luke got a Chicken Burger with Avo Dressing and Bean Salad on the side!

This recipe was inspired by Kalyn’s Kitchen

Black Bean and Pepper Salad with Avo Dressing
Black Bean and Pepper Salad with Avo Dressing

1 – 420 g can Black Beans, rinsed and drained well
1 Pepper,  chopped – Red or Orange
4 Green Onions, sliced, greens only
Fresh Ground Pepper and Salt, to taste
1 1/2 teaspoons Lime Juice
1/2 cup Salsa
3 Tablespoons Buttermilk

Avo Dressing
1 large Avocado
Green Onions, the white bits you have left from the first part of the recipe
1 Tablespoon Lemon Juice
1/2 teaspoon Ground Cumin
Fresh Ground Pepper and Salt, to taste

Optional:
Shredded Monterey Jack Cheese
Shredded Cheddar Cheese
Fresh Cilantro
Grape Tomatoes

In large bowl combine black beans, chopped pepper, chopped green onion, lime juice, salsa and buttermilk.
Add salt and pepper to taste and stir well.

In separate small bowl. mash large avocado.
Stir in white portion of green onions, lemon juice, cumin, salt and pepper.
Pour dressing over prepared Black Bean and Pepper Salad and stir well.

Serve on a bed of Fresh Spinach leaves or Garden Greens.
Top with a bit of shredded Monterey Jack or Cheddar Cheese.
Garnish with Fresh Cilantro and Grape Tomatoes.

Serves 4 – 6

I reserved a lil of the Avo Dressing and spread about 1 teaspoon on the bottom portion of a hamburger bun, topped it with a grilled chicken burger, dolloped on another Tablespoon of Avo Dressing, finished off with fresh spinach leaves and a few tomato slices.

Chicken Burger with Avo Dressing
Chicken Burger with Avo Dressing

 

 

 

About, Breakfast

Mini Pancake Bites

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A little while back my younger daughter sent me a text asking me how to make pancake bites; I guess she had seen the idea somewhere in cyberspace! I googled it myself and sent her a link but didn’t bookmark it, thinking I would never make them. As it turns out, I now regularly cook for a grade school class and am always looking for quick, easy breakfast or healthy snack ideas! Now I wish I HAD bookmarked it. S’all good, I just googled “pancake bites” again and followed the basic directions at Bakerella to create my own version of YUMMY! Oh my! When I was turning them out to cool I could not help but eat at least half a dozen of them!

I really like Pancake Bites because they are easier to eat out of hand over regular mini pancakes. Go ahead, make these, and I dare you to eat just one!

Pumpkin Chocolate Chip Pancake Bites - Make Pancake Bites using your favourite Pancake Recipe.
Pumpkin Chocolate Chip Pancake Bites – Make Pancake Bites using your favourite Pancake Recipe.

Use your favourite Pancake Recipe. I used Mini Pumpkin Pancakes or:

2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 Tablespoons Sugar
1 1/3 cup Milk (or Almond Milk)
4 Tablespoons Maple Syrup
2 large Eggs
4 Tablespoons Vegetable Oil
1 1/2 teaspoons Vanilla

Preheat oven to 350F.
Lightly spray 4 mini muffin tins; set aside.

In a large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar, if using.

In a small mixing bowl whisk together milk, eggs, vegetable oil, vanilla and maple syrup, if using.

Add liquid ingredients, all at once, to dry ingredients and stir just until combined; a few lumps may remain.

Evenly scoop batter into prepared muffin tins up to 2/3 full.
Bake in 350F oven for 10 – 15 minutes or until golden brown.
Remove from oven and let rest in pans on wire racks for a few minutes.
Remove from muffin tins to cool completely or serve immediately with maple syrup, berry sauce or simply as is.