Tuesday, November 30, 2010

Whole Wheat Morning Glory Muffin

Ok.  So.  This is basically a chocolate chip muffin with apple, carrot, oatmeal and yogurt.  If you want it to be. 
Or be perfect and dont add chocolate, then it will be an apple carrot oatmeal and yogurt muffin.

1 cup quick-cooking rolled oats
1-3/4cups cups plain yogurt
2 egg
1 cup shredded peeled apple
1/2 cup shredded carrot
1/4 cup vegetable oil
1 tsp vanilla
1 cup whole wheat flour or Buckwheat flour
1 cup all purpose flour
3/4 cup packed brown sugar
3 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. salt
1/2 cup chocolate chips(Optional)

In bowl, combine oats and yogurt; let stand for 10 minutes. Whisk in eggs, apple, carrot, oil and vanilla. Then Chocolate chips
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. Pour yogurt mixture over dry ingredients.
Spoon into greased or paper-lined muffin cups or silicone tray.
Bake in centre of 375°F oven for 32 minutes or until golden brown and tops are firm to touch.

Thursday, November 25, 2010

Chicken Enchiladas

Dear Ash,

Thank you for making such a delicious dinner last night. I really appreciate it. You are such a good cook.

You made a green chicken enchilada. Kind of like this one that you made back in May. It's a good thing you're pregnant right now or you wouldnt have been craving these extra ingredients. I've capitalized the important parts, the parts you wouldn't automatically add if you were just winging a green enchilada. Dont forget or overlook these ingredients.

Love you girlfriend. You're doing a fantastic job. Keep up the good work. You can do this. Have two babies. And not get crabby. Love Ash

Saute 1/2 onion, 3 CLOVES OF GARLIC, 1/2 chopped green pepper, a good pinch of coarse salt and pepper in olive oil. After a few minutes add 1/2 t. BROWN SUGAR, 1 small diced TOMATO and THICK pieces of shredded chicken cook for another 2 minutes. Turn off heat and add 2 T of diced PICKLED pepperoncini peppers, chopped green onion and fresh cilantro. Roll this mixture up into tortillas, lay in casserole dish. Mix sour cream with green salsa, about half and half. pour it on top. And then sprinkle on QUITE A BIT of jack cheese. I think you used 3/4 of a small block. Bake at 350 for about 20 minutes. Broil to brown top.

Tuesday, November 23, 2010

Chocolate Drop Cookie

Imagine the flavour of chocolate milk and the melt in your mouth consistency of shortbread. The dough looks and feels exactly like chocolate mousse. Bake for only 10 minutes these cookies are quick, easy, and satisfying. Still soft the next day and pairs deliciously with a glass of ice cold Almond Milk.

1 1/2 Cups Flour
3/4 t. Baking Powder
1/2 t. Coarse Salt
1 Cup Unsalted Butter
3/4 Cup Sugar
1 Large Egg, Lightly Beaten
1 t. Vanilla Extract
6 Ounces Bittersweet or Semisweet Chocolate, Melted
1/3 Cup Milk

Preheat 350. Butter baking sheet. In a small bowl whisk together flour baking powder and salt.

In a large bowl cream butter and sugar. beat in egg and vanilla. Blend in melted chocolate. Alternatly blend in flour mixture and milk ending with flour. Drop dough by teaspoonfuls onto baking sheet 1 inch apart. Bake for 10 to 15 minutes or until edges are set and centers are still soft. Remove to cooling racks.

Source: "Mad Hungry" Lucinda Scala Quinn

Monday, November 22, 2010

Lentil Vegetable Soup W/ Homemade Croutons

Their are so many recipes for Lentil Soup but Lucinda Scala Quinn is a genius and this lentil soup... is the best. Thats just my opinion and im allowed to have it cuz this is my blog. You have to make it exactly like she does though or it's not going to be as magical. I know, weird right? But she really has got it down to a science.

She cooks her croutons on the stove and I cook mine in the oven. If you're putting them on soup I think they should start out really crispy. Also she doesnt suggest this, but I think you could garnish it nicely with a bit of cheese, or sour cream, or green onion. Mmmm. Mmmm. Mmmm. So damn good. Especially on a rainy day like today.

2 1/2 T Extra Virgin Olive Oil
3/4 Cup Onion
3/4 Cup Carrot
2/3 Cup Celery
3 Garlic Cloves
1 T. Coarse Salt
1 Small Tomato
2 Cup Brown or Green Lentils (I used mixed)
1/2 t. Thyme
1 Small Bay Leaf
1/4 t. Pepper
6 Cups Chicken Broth
4 Cups Water
2 t. Red Wine Vinegar

1. Heat large soup pot over high heat and swirl in olive oil. Add onion, carrots, celery, garlic, and 1 t. of the salt. Reduce heat to low and saute until veggies are lightly carmelized. About 5 mins. Add tomato and cook for 2 mins. Stir in tomato paste and cook for another 2 mins.

2. Add lentils, thyme, bay leaf, pepper, and the remaining 2 t. of salt. Add broth and water bring to a boil. Reduce heat to simmer until lentils are tender. About 20 mins. Stir in vinegar. Season to taste with salt and pepper.

1/2 Loaf Day Old Bread
3 T. Extra Virgin Olive Oil
2 Garlic Cloves
1/4 t. Coarse Salt

Dice bread. Spread onto baking sheet. Mix olive oil, garlic and salt. Drizzle onto bread. Mix to coat. Cook at 350. Flipping every once in a while until browned and crispy.

Source: Lucinda Scala Quinn "Mad Hungry"

Photos:Shawn Campbell

Sunday, November 21, 2010

I'm Back!!! I think. I'll try.

OK. So I haven't been around for a while. I have been busy moving accross Canada. We moved from Vancouver, B.C. to London, Ontario!!

These are Earl Grey Cupcakes and they actually taste like earl grey. Quite nice.


1 1/2 Cup Flour
3/4 t. Baking Powder
1/2 t. Baking Soda
1/4 t. salt
2 Earl Grey Tea Bags
1 1/4 cup Sugar
6 T. Unsalted Butter (Or use salted butter and omit the salt above--if you're in a bind)
3 Egg Whites
1 t. Orange Zest
1 cup Buttermilk

1. Preheat 350. In small bowl, mix together flour, baking powder, baking soda and salt.

2. In a coffe grinder grind contents of tea bag. Add to flour mixture.

3.In a large bowl, using electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Add orange zest. Alternately beat in flour and buttermilk. Beat until smooth.

4. Scoop batter into liners in muffin tin. Bake for 20-25 minute or until light golden brown. Or until tops of cakes spring back at you when lightly touched. Let cool on rack for 10 minutes. Frost cooled cupcakes.


4 oz. Cream Cheese
1/2 Cup Butter
Pinch of Salt
2 1/4 Icing sugar

Photos:Shawn Campbell
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