Raspberry Oatmeal Squares

SERVINGS: 16 2-inch squares   TIME: 45 minutes

INGREDIENTS:

• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1¼ cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups old fashioned rolled oats, divided
• 1 cup raspberry jam or preserves

DIRECTIONS:

1. Preheat oven to 350 degrees F (177 degrees C), rack in center.
2. Butter a 9 x 9 inch pan. Set aside.
3. In a bowl, whisk together the flour, baking soda, and salt.
4. In a separate bowl, cream the butter and sugar until light and fluffy (2-3 minutes by electric mixer). Add the egg and vanilla extract and beat until incorporated.
5. Combine the flour and butter mixtures well.
6. Stir in 1 3/4 cups of rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.
7. Spread the raspberry jam over the oatmeal base. 
8. Add the remaining ¼ cup of rolled oats to the remaining dough. Crumble this evenly over the raspberry jam layer.
9. Bake for about 25-30 minutes, or until nicely browned. Place on a wire rack to cool and then cut to squares.

NOTES:

• Best if made the day before serving.

SOURCE: Joy of Baking

Crunchy pork chops

SERVINGS: 2   TIME: 15 minutes

INGREDIENTS:

• 2 pork chops, approximately 8 ounces each
• 1 egg
• ½ teaspoon Dijon mustard
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 cup bread crumbs
• 1 tablespoon freshly grated Parmesan
• 1 cup ground nut oil or similar, for frying 

DIRECTIONS:

1. Trim the fat off the chops, cutting carefully around the outside edge.
2. Lay the chops between 2 pieces of plastic wrap and beat them until the meaty parts of the chops are half as thick.
3. Beat the egg in a shallow wide bowl with the mustard, oregano, salt, and pepper.
4. On a large plate, combine breadcrumbs with parmesan.
5. Press chops into the egg mixture, coating both sides, and then dip into thebread crumbs, covering evenly. Let them lie on a cooling rack to dry slightly.
6. Meanwhile, heat the oil in a large frying pan. Oil is at desired temperature if a small cube of bread sizzles when dropped in the oil.
7. Cook the chops until they're a deep golden colour (about 5-7 minutes/side) and serve.

NOTES:

• Cooking time for chops depends on how thin they are and how cold they were before going in the oil.

SOURCE: Nigella Lawson

Green Curry Chicken

{photo credit: not martha}
SERVINGS:   3-4   TIME: 30 minutes

INGREDIENTS:

• 1 large clove garlic, crushed
• 1 large shallot, minced
• 1 yellow onion, diced or sliced
• 1 red pepper, diced
• 1 head broccoli florets
• 1 rotissery chicken
• 1 Japanese eggplant, sliced then cut into quarters
• 2 cans light coconut milk
• 1 T. green curry paste
• 1 c. frozen peas
• 1 small can bamboo shoots (julienned)

DIRECTIONS:

1. Shred chicken and set aside.
2. Saute shallot and onion in equal parts butter and oil (enough to coat the bottom of your pan) until translucent. 
3. Add garlic and cook a few more minutes.
4. Add about a teaspoon of salt and enough pepper so that you can see it freckling the vegetables.
5. Add broccoli florets, eggplant, and red pepper. Cook for a brief moment.
6. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Add some crushed red pepper if desired, for extra heat.
7. Don't boil, just simmer until broccoli turns a brighter green (2-3 minutes).
8. Add chicken, peas, and bamboo shoots and heat through.
9. Serve over rice or cool and divide to freeze.

NOTES:

• If you are making this to divide and freeze without eating any right away just barely cook everything, the rest of the cooking will take place when you thaw and heat it up.
• Freeze flat in gallon freezer zip bags.

SOURCE: Not Martha

Madeleines

SERVINGS: 2-3 dozen  TIME:

INGREDIENTS:

• 1½ sticks unsalted butter
• 1 tablespoon softened unsalted butter (for greasing pan)
• 3/4 cups unbleached all-purpose flour
• a bit of extra flour for dusting pan
• 4 large eggs
• pinch of fine-grain sea salt
• 2/3 cups sugar
• zest of one large lemon
• 1 teaspoon vanilla extract
• powdered sugar

DIRECTIONS:

1. Melt the 1½ sticks of butter in a small pot over medium heat until browned (about 5-10 minutes). Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. 
2. Meanwhile, use remaining butter to grease the madeleine molds. Dust with flour and invert the pan tapping out any excess flour.
3. Preheat oven to 350 degrees
4. Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick (approximately 3 minutes). Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Fold in lemon zest and vanilla with a spatula, just until mixed.
5. Sprinkle the flour on top of the egg batter and gently fold in. 
6. Fold in butter mixture. Only stir enough to bring everything together.
7. Spoon the batter into the molds, filling each mold 2/3 full. 
8. Bake for about 14 minutes (7-10 if using smaller molds), or until the edges are golden brown. Remove from oven and unmold immediately. Cool on racks and then dust with powdered sugar.

NOTES:

ADAPTED FROM: 101CookBooks

Honeyed Apple Crackers

Servings: 2   Time: 10 minutes

Ingredients:

• Half of a sweet apple
• Honey, for schmearing
• Brown sugar, for sprinkling
• Crackers

Directions:

1. Lay crackers on a sheet, tightly packed. Sprinkle brown sugar.
2. Slice apple into thin slices and lay onto crackers, making sure all surface area of crackers is covered.
3. Drizzle a generous amount of honey on top of each slice.
4. Let broil for 5-10 minutes or until browned and soft.
5. Scoop into individual teacups. Serve with a spoon.

Honeyed Apple & Cheddar Cheese Toast

SERVINGS: 1  TIME: 5 minutes

INGREDIENTS:

• 1 thick slice of white bread
• 3 slices of apple
• 1 thick layer of sharp cheddar cheese
• Equal parts sugar and cinnamon, to sprinkle
• Hone, to schmear

DIRECTIONS:

1. Schmear lots of honey on bread.
2. Sprinkle sugar and cinnamon mix on top.
3. Cover with thin apple slices.
4. Top with a thick layer of cheddar cheese.
5. Broil until bubbly and brown (about 3 minutes).

NOTES:

ADAPTED FROM: Everybody likes sandwiches

Cauliflower Soup

{photo credit: trotski-ash}

SERVINGS: 4   TIME: 45 minutes - 1 hour

INGREDIENTS:

• 1 cauliflower, chopped (including stem)
• 1 litre of chicken stock
• 1¼ teaspoon of salt
• Freshly ground black pepper
• Freshly chopped parsley
• Freshly grated parmesan cheese

DIRECTIONS:

1. Cook cauliflower in stock until tender (about 30 minutes).
2. Add salt and stir until dissolved.
3. Puree cauliflower and stock, then check seasoning.
4. Stir in parsley.
5. Serve with grated parmesan

NOTES:

• 
  

SOURCE: Trotski-Ash

Egg salad sandwich

SERVINGS: 8   TIME: 25-30 minutes

INGREDIENTS:

• 8 eggs
• 6 tablespoons mayo
• 1½ teaspoon Dijon
• cucumber, chopped
• 1 sweet apple, finely sliced
• salt and pepper

DIRECTIONS:

1. Hard boil the eggs.
2. Let them cool, peel and coarsely chop.
3. Place them in a bowl and add mayo, mustard, and cucumber.
4. Mix well and taste with salt and pepper. Top with apple slices.
5. Serve on white bread.

NOTES:

• Cucumbers - use as much or little as desired
• Apples - serve unused slices on dish, accompanying the sandwich
• To hard boil eggs, place cold eggs in a single layer in a saucepan. Fill so eggs are covered with at least 1 inch of cold water. Bring water to boil over high heat and once it reaches boiling point, immediately cover pan and turn off the stove. Do not remove the lid! Let eggs stand in the water, covered, for 18-20 minutes. Remove immediately when time is up, drain, and run in cold water.

ADAPTED FROM: Sweet Paul

Amaretto Truffles

{photo credit: sweet paul}

SERVINGS: 30   TIME:

INGREDIENTS:

• 1 cup whipping cream
• 1 pound good quality dark chocolate 
• 1 tablespoon amaretto 
• Cocoa powder

DIRECTIONS:

1. Have cream in a saucepan and bring slowly to a boil. 
2. Place the chocolate and amaretto in a bowl and pour the cream over. 
3. Stir gently to dissolve the chocolate. 
4. Leave to cool. 
5. When the mixture is set, use a spoon to scrape teaspoon sized balls. 
6. Use your hands to roll them into balls. 
7. Roll the truffles in cocoa powder and serve

NOTES:

SOURCE: Sweet Paul

Gingerbread cookies

{photo credit: sweet paul}

SERVINGS: 100   TIME:

INGREDIENTS:

• 2¼ (250g) sticks butter
• 3/4 cup dark molasses
• 1½ cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardemom
• 1 teaspoon ginger
• 1 teaspoon cloves
• 3/4 cup water
• 5 cups plain flour
• 1 teaspoon baking powder

DIRECTIONS:

1. Place butter and molasses in a saucepan and stir until the butter has melted.
2. Have sugar and spices in a large baking bowl and pour in the hot butter mixture.
3. Stir until the sugar has dissolved.
4. Add water and stir well.
5. Stir in the flour and baking powder.
6. Stir until you have a soft dough.
7. Wrap in plastic at let the dough stand in the fridge at least 24 hours.
8. Can be stored in the fridge for 14 days.
9. Take it out and roll thin.
10. Cut out stars, hearts or whatever you want to make and bake at 320F, 180C for about 5-6 minutes.
11. Cool on a wire rack.
12. Store in an airtight container.

NOTES:

SOURCE: Sweet Paul

Fallen chocolate cake

{photo credit: sweet paul}

SERVINGS: 6   TIME:

INGREDIENTS:

• 1 cup whipping cream
• 1 pound good quality dark chocolate 
• 1 tablespoon amaretto 
• Cocoa powder

DIRECTIONS:

1. Preheat the oven to 350F.
2. Chop the chocolate.
3. Melt chocolate and butter in a bowl over hot water.
4. Beat the egg yolks and sugar in a bowl until pale.
5. Combine the egg mixture and the chocolate.
6. Whisk the egg whites into stiff peaks.
7. Fold them gently into the chocolate mixture.
8. Pour the batter into a 12-14 inch pie tin.
9. Place in oven and bake for 16-20 minutes.
10. The cake will rice and then fall.
11. Serve warm with whipped cream or ice cream.

NOTES:

SOURCE: Sweet Paul

Honey baked ricotta

 {photo credit: sweet paul}

SERVINGS: 4   TIME:

INGREDIENTS:

• 2 cups ricotta
• 2 tablespoons honey
• toast, to serve
• berries, to serve
• extra honey, to serve

DIRECTIONS:

1. Stir together ricotta and honey in a bowl.
2. Fill the ricotta into 4 small oven proof bowls.
3. Place them under the grill in the oven until it just starts to get a little color.
4. Take it out and serve with toast, berries and some extra honey.

NOTES:

SOURCE: Sweet Paul

Sweet Paul's easy chocolate cake

{photo credit: sweet paul}

SERVINGS:    TIME:

INGREDIENTS:

• 1 stick melted butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 tablespoons baking cocoa
• 3/4 cup plain flour

 

DIRECTIONS:

1. Preheat the oven to 320 degrees.
2. Stir butter and sugar until the sugar is dissolved. 
3. Add the eggs and mix well.
4. Stir in vanilla, cocoa and flour.
5. Pour the batter in a buttered cake tin and bake for about 30 minutes.
6. The cake is best if its a little underbaked in the middle, like a soft brownie.
7. Take out and let cool a little.
8. Serve while still a little hot a la mode or with some whipped cream.

NOTES:

SOURCE: Sweet Paul

Strawberry ice cream sandwiches

{photo credit: sweet paul}

SERVINGS: 12   TIME:

INGREDIENTS:

• 8 egg yolks
• 1 1/3 cups sugar
• 2 cups milk
• 2 cups pitted strawberries, diced
• 2 cups cream
• waffle cookies, for serving

DIRECTIONS:

1. Place eggs and sugar in a saucepan. Mix well.
2. Add milk and heat up. Don't let it boil. Stir the mixture until it thickens (about 10 minutes). Let cool.
3. Add strawberries and cream.
4. Pour the mixture into an ice cream maker and freeze.
5. Serve between two waffle cookies.

NOTES:

SOURCE: Sweet Paul

Blueberry ice cream with lemon curd

{photo credit: sweet paul}

SERVINGS: 8   TIME:

INGREDIENTS:

• 1 cup milk
• 1 egg
• 3 egg yolks
• 3/4 cup sugar
• 2 cups cream
• 3/4 cup blueberries
• ½ cup lemon curd

DIRECTIONS:

1. Put the milk in a saucepan and heat until almost boiling.
2. Remove from heat and cool.
3. Place eggs, egg yolks, and sugar in the bowl of an electric mixer and beat until light and creamy.
4. Add milk, cream, and blueberries.
5. Cold and freeze in an ice cream maker.
6. Serve the ice cream in glasses with lemon curd.

NOTES:

SOURCE: Sweet Paul

Chickpea and feta salad

SERVINGS: 2   TIME: 10 minutes

INGREDIENTS:

• ½ cup canned chickpeas
• 1 cup cherry tomatoes
• ½ orange pepper
• ¼ cucumber
• ½ red onion
• ½ cup crumbled feta
• 2 tablespoon fresh lemon juice
• 4 teaspoons olive oil
• 2 teaspoon dried oregano
• ¼ teaspoon salt
• Pinch of ground pepper

DIRECTIONS:

1. Rinse and drain chickpeas.
2. Rinse vegetables and finely chop.
3. In a bowl, combine chickpeas, vegetables, and feta.
4. Add lemon juice, olive oil, oregano, salt, and pepper. Toss and serve.

NOTES:

•  Add/substitute desired vegetables

ADAPTED FROM: Martha Stewart

Butternut Squash Soup

{photo credit: martha stewart}

SERVINGS: 6   TIME:

INGREDIENTS:

• 1 orange
• 3 thin slices peeled fresh ginger
• 2 teaspoons coriander seeds
• 10 whole black peppercorns
• 2 tablespoons unsalted butter
• 1 Spanish onion, cut into ½ inch pieces
• Pinch of cayenne pepper
• 6 cups homemade or low-sodium canned chicken stock
• 1 sweet potato, peeled and cut into 1-inch pieces
• 2 small (about 1 3/4 pounds each) butternut squash, peeled, halved and seeded, and flesh cut into 1-inch pieces

DIRECTIONS:

1. Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.
2. In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.
3. Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.
4. In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

NOTES:

SOURCE: Martha Stewart

Cheesy Chile Rice Casserole

{photo credit: food network}
SERVINGS: 6   TIME: 20 minutes

INGREDIENTS:

• 2 cups cooked rice
• 1/2 cup sour cream
• 1 cup chopped scallions
• 4 ounce can chopped green chiles, drained
• 1 cup shredded cheddar
• salt, to taste
• cayenne, to taste
• butter
• parmesan

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Mix the rice, sour cream, scallions, green chiles, cheddar, salt, and cayenne.
3. Butter a casserole dish and sprinkle with parmesan
4. spread the rice mixture in the dish, sprinkle more parmesan, and dot with butter. Bake for 20 minutes.

NOTES:

SOURCE: Food Network

Wheat noodles in soya bean soup

SERVINGS: 4   TIME:

INGREDIENTS:

• 1 cup soya beans
• 2 tablespoons sesame seeds
• 300g / 11oz thin wheat noodles
• salt
• 1 cucumber, cut into thin strips
• 1 tomato, cut into wedges

DIRECTIONS:

1. Soak the soya beans overnight. Rinse in cold water and remove the skins.
2. Gently toast the sesame seeds in a dry pan until they have lightly browned. Place the peeled soya beans and the sesame seeds in a food processor. Add 4 cups water and process until fine. Strain through muslin, collecting the liquid in a jug. Chill the soya and sesame milk in the refrigerator.
3. Bring a pan of water to boil and cook the noodles, making sure they're well covered. When they're cooked, drain and rinse them well in cold water.
4. Place a portion of the wheat noodles in each soup bowl, and pour over the chilled soya and sesame liquid. Garnish with cucumber and tomato, then season with salt and serve.

NOTES:

• To separate the skins and rubbed beans, place them in a bowl of cold water; the skins will float and can be skimmed off.
• Variation: for a quick and easy version of this dish, use 1 cup unsweetened soya milk rather than the soaked soya beans. Simply add the ground sesame seeds to the soya milk and chill to make the soup.

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Pecan Chocolate Bark

SERVINGS: 1 large pan   TIME: 1 hour 40 minutes

INGREDIENTS:

• 1 sleeve of saltine crackers
• 1 cup butter
• ½ cup light brown sugar
• 12 oz semisweet chocolate chips
• 1 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees.
2.  Line a pan with parchment paper. Lay the saltines in a single layer.
3. Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. 
4. Pour butter-brown sugar mixture over the crackers. Spread evenly, working quickly as it'll begin to cool. Bake for 15 minutes.
5. Remove the pan from oven and immediately sprinkle with the chocolate chips.
6. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans on top. Press the pecans slightly with a spoon so they're firmly in the chocolate and will be less likely to fall off when the bark cools.
7. Put the pan into the fridge for one hour. When the bark has finished cooling, remove the pan from refrigerator. Break or cut the bark into pieces.
8. Store in an airtight container in the refrigerator. If layering the bark, place sheets of waxed paper between the layers to prevent sticking.

NOTES:

• Use dense crackers

SOURCE: Suite101.com

Sliders

 

{photo credit: noble pig}

SERVINGS: Varies   TIME: 35 minutes

INGREDIENTS:

• 2 lb Ground beef (80/20) for a 9x13 pan; 2½ lb for a 10x15 pan
• Dried, minced onion
• Seasoning salt
• 6 slices of cheese
• Sliced dill pickles
• Dinner rolls

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Sprinkle dried minced onion on the bottom of the pan.
3. Press ground beef into pan and sprinkle with seasoning salt.
4. Place in oven for 25 minutes
5. Remove and cover with cheese slices. Place back in oven for two minutes until cheese is melted.
6. Slice the meat into as many square pieces as desired.
7. Place meat between the buns, with some onion and dill pickles. Serve.

NOTES:

• Use 80/20 ground beef or else it'll be very dry

SOURCE: Noble Pig

Beef Stew

SERVINGS: 12   TIME: 2 hours 20 minutes

INGREDIENTS:

• 3 lb stewing beef
• 1 cup all-purpose flour
• 1 teaspoon pepper
• 4 tablespoon butter
• 4 tablespoon olive oil
• 6 onions, cut into eights
• 6 leeks (white part only), sliced thinly
• 10 cloves garlic, minced
• 2 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaf
• 2 can beef broth (undiluted)
• 2 cup water
• 1 cup sherry
• 8 carrots, cut into large pieces
• 2 can tomatoes (undrained)
• 8 parsnips, cut into large pieces
• 2 can whole peeled potatoes 
• Salt and pepper 

DIRECTIONS:

1. Trim excess fat from meat; cut into 1½ inch cubes. In large bowl, combine ½ cup of flour with pepper; add meat and toss to coat.
2. In a large heavy saucepan or Dutch oven, heat butter and oil over medium high heat. Brown beef in batches; set aside on plate.
3. Add onions, leeks, and garlic; cook, stirring, for 3-5 minutes or until softened. Add oregano, basil, bay leaf and remaining ½ cup flour. Cook, stirring, for 30 seconds.
4. Pour in beef broth, water, and sherry, stirring to scrape up brown bits from bottom of pan; bring to boil. Return meat to pan along with carrots and tomatoes; reduce heat and simmer, covered, for 1 hour.
5. Add parsnips and potatoes and cook, partially covered, for 45-60 minutes or until meat and vegetables are tender. Discard bay leaf. Season to taste with salt and pepper.

NOTES:

SOURCE: Canadian Living

Brown Sugar Biscuits

{photo credit: Trotski-Ash}
SERVINGS: 24   TIME: 25-30 minutes

INGREDIENTS:

• 125g butter, softened
• 250g dark brown sugar
• 1 free-range egg, beaten
• ½ teaspoon vanilla extract
• 1½ cups plain flour
• pinch of salt
•  ¼ teaspoon baking powder
• pecan halves

DIRECTIONS:

1. Preheat oven to 375 degrees; rack on centre shelf
2. Grease two large oven trays.
3. Beat the butter and brown sugar together until light and creamy. Add egg and vanilla and beat well.
4. Sift flour, salt, and baking powder together. Beat into butter mixture.
5. Roll teaspoonfuls of mixture on a lightly floured surface, then place on the oven trays. Press a pecan half onto each ball of mixture and bake for 15 minutes or until golden. Allow biscuits to cool on a rack.

NOTES:

• Store in an airtight container for up to three weeks.

SOURCE: Trotski-Ash

Goat-cheese "Ravioli"

SERVINGS: 2   TIME: 30 minutes

INGREDIENTS:

• 3 ounces fresh goat cheese
• ¼ cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Pasta sauce of choice

DIRECTIONS:

1. In a small bowl, mash together goat cheese, ricotta, garlic, and nutmeg with a fork, until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and fillings. Place on a baking sheet with parchment paper.
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente (5-7 minutes).
4. Using a slotted spoon, transfer ravioli to a paper towel-lined baking sheet and arrange in a single layer to drain briefly. Divide between two plates, drizzle with pasta sauce, and serve immediately.

NOTES:

• If making ahead, cover ravioli with plastic wrap and refrigerate up to one day. 
• If for longer, freeze on sheet for one hour, then transfer ravioli to a large resealable freezer bag. Freeze up to one month. 

 

ADAPTED FROM: Martha Stewart

Breakfast bruschetta with strawberries and tangy cream

SERVINGS: 4   TIME: 15-20 minutes

INGREDIENTS:

• 4 tablespoons sugar
• ½ teaspoon ground cinnamon
• 2 small ciabatta rolls or one small loaf, split and halved diagonally
• 1 cup strawberries, hulled and diced
• 1 tablespoon chopped fresh basil leaves
• juice of ½ a lemon
• ¼ cup sour cream
• 2 tablespoons plain yogurt
• 2 teaspoons honey
• 1/8 teaspoon vanilla extract

DIRECTIONS:

1. Preheat broiler to High with rack 6" from heating element.
2. Combine 2 tbsp sugar and ½ teaspoon ground cinnamon.
3. Split bread and halve diagonally. Generously butter cut sides.
4. Sprinkle the sugar-cinnamon mixture on the buttered sides of the bread and broil on a baking sheet until toasted (about 2-3 minutes).
5.  Stir sour cream, yogurt, honey, and vanilla extract together in a bowl.
6. Toss diced strawberries, 2 tbsp sugar, ½ tbsp basil and lemon juice in a bowl.
7. Place 2 tbsp berries with juice on each piece of bread. Dollop 1 tsp sour cream mixture on top. Add remaining basil for garnish.

NOTES:

ADAPTED FROM: Noble Pig

Seaweed soup

SERVINGS: 2   TIME: 40 minutes

INGREDIENTS:

• 25g / 1oz dried seaweed
• 40g / 1½oz beef, diced
• 7½ teaspoon sesame oil
• 3 garlic cloves, finely chopped
• 3 tablespoons light soy sauce
• salt and ground black pepper

DIRECTIONS:

1. Soak the seaweed for 20 minutes. Drain and cut into 1in lengths.
2. Season the beef with 1tbsp of sesame oil and pepper and leave for 10 minutes. 
3. Stir-fry the beef and seaweed in a pan with the remaining sesame oil. When the meat is cooked, add 3 cups water, cover and boil.
4. Add the garlic and soy sauce. Cover and boil until it has turned slightly milky in colour. Season before serving.

NOTES:

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Blanched tofu with soy dressing

SERVINGS: 2   TIME:

INGREDIENTS:

• 2 blocks firm tofu
• salt
• 2 teaspoons finely sliced scallions
• 1 teaspoon finely chopped garlic
• 4 tablespoons dark soy sauce
• 2 teaspoon chili powder
• 1 teaspoon sugar
• 2 teaspoon sesame seeds

DIRECTIONS:

1. Bring a large pan of water to a boil.
2. Meanwhile, mix together the spring onion, garlic, soy sauce, chili powder, sugar, and sesame seeds. Leave to stand for a few minutes.
3. Carefully place the whole blocks of tofu into the boiling water.
4. Blanch the tofu for 3 minutes. Remove and place on kitchen paper to remove excess water.
5. Transfer the tofu to a plate and cover with dressing. Serve, slicing as desired.

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Raspberry Apple Crumble

SERVINGS: 6-8   TIME: 45 minutes

INGREDIENTS:

• ½ tin pie apples or 3 large fresh apples (peeled, cored, and cubed)
• 5 tablespoon brown sugar
• ½ teaspoon cinnamon
• ½ cup crushed raspberries (or jam)
• ½ cup self-raising flour
• ½ cup rolled oats
• ¼ cup unsalted butter (melted on stovetop)   

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. In a medium sized bowl, mix together the apples, 1 tbsp of brown sugar, and cinnamon. Stir well.
3. In a separate bowl, mix together the oats, flour, the rest of the sugar, and the melted butter. The mixture should be moist but not too soft. 
4. Spread the apple mixture evenly in an oven proof dish. Spread the oat crumble mixture evenly on top. Sprinkle raspberries.
5. Bake the apple crumble for roughly 30 minutes, or until the topping is golden brown.

NOTES:

• If the type of apples used are tart (i.e. Granny Smith), add a little extra sugar.
• To add texture, crisp the top by turning on the broiler for a couple of minutes before serving.
• Optional: Serve with vanilla ice cream and fresh whipped cream.

ADAPTED FROM: Suite101.com

Chewy Molasses-Spice Cookies

 SERVINGS: 36   TIME: 1 hour 30 minutes

INGREDIENTS:

• 2 cups all-purpose flour (spooned and leveled)
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1½ cups sugar
• 3/4 cup (1½ sticks) unsalted butter, softened
• 1 large egg
• ¼ cup molasses

DIRECTIONS:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

NOTES:

SOURCE: Martha Stewart

Red Roasted Potatoes

 {photo credit: noble pig}

SERVINGS: 2   TIME: 45 minutes

INGREDIENTS:

• 4-5 large red potatoes (about 7-9 ounces each)
• 3 tablespoons extra virgin olive oil
• salt
• pepper
• smoked paprika
• 1/8 cup (¼ stick) butter
• dried tarragon
• fresh flat-leaf parsley, chopped
• fresh thyme, chopped

DIRECTIONS:

1. Place each potato in the bowl of a wooden spoon. Slice each potato until the knife cannot cut further. 
2. Place sliced potatoes on a microwave safe dish and cover with wax paper. Cook on high for 12 minutes or until they're easily pierced with a fork. 
3. Meanwhile, preheat oven to 450 degrees.
4. Place the potatoes on a baking sheet and drizzle with extra virgin olive oil. Sprinkle salt, pepper, and paprika. Place in oven for 23 minutes or until golden brown.
5. Once potatoes are done, melt butter and drizzle over each potato. Top with tarragon, parsley and thyme.

NOTES:

• Quantities of herbs varies, depending on personal taste

SOURCE: Noble Pig

Pasta with Pancetta, Brie, Mushrooms + Arugula

 

{photo credit: noble pig}

SERVINGS: 4   TIME: 20 minutes

INGREDIENTS:

• 12 ounces penne (¾ box)
• 1 tbsp olive oil
• 1 pound button mushrooms
• 1 small red onion, thinly sliced
• ½ cup dry white wine
• ¼ tsp black pepper
• ½ pound Brie, room temperature, rind removed, cut into ½" pieces
• ½ cup reserved pasta water
• 3 cups baby arugula
• 7-8 strips pancetta
• chili flakes, to taste

DIRECTIONS:

1. Cook pasta according to package directions. Reserve ½ cup of pasta water, drain the pasta and return it to the pot. 
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook mushrooms and onion, tossing occasionally, until the mushrooms begin to release their juices (2-3 minutes). Add the wine and black pepper, cooking until the mushrooms brown (5-6 minutes). Add pancetta slices towards the end (2-3 minutes). 
3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is evenly coated. 
4. Stir in mushroom mixture and fresh arugula. 
5. Add chili flakes to taste.

NOTES:

• Pancetta is salty and can overpower the rest of the flavours so add towards the very end.  
• If you don't have any pancetta or substitute, add a ½ tsp of kosher salt.
•  Add more arugula, to taste.

ADAPTED FROM: Noble Pig

Pasta Pie

SERVINGS: 8   TIME: 1 hour 10 minutes (including cooling time)

INGREDIENTS:

• 1 (454g) pound rigatoni (1 box) 
• 2 tablespoons olive oil, divided
• your favourite meat sauce
• butter, for the pan
• 1 cup finely grated parmesan cheese
• 8 ounces coarsely grated mozzarella

DIRECTIONS:

1. In a large pot of salted boiling water, cook pasta until slightly underdone (2 minutes less than box instructions). Rinse in cold water and drain. Toss pasta with 1 tbsp olive oil to coat. Set aside.
2. Meanwhile, cook your favourite meat sauce.
3. Preheat oven to 400 degrees.
4. Toss pasta with parmesan cheese. Butter a 9-inch spring-form pan. Tightly pack pasta into pan, standing each piece on end.
5. Spread meat sauce on top of pasta, pushing the sauce into the pasta holes.
6. Place in oven and bake for 15 minutes.
7. Sprinkle mozzarella cheese on top and bake for another 10-15 minutes until cheese is golden. 
8. Remove and let stand for 15 minutes. Run a knife around the edge to loosen and then replate. Cut into wedges and serve with remaining meat sauce.

NOTES:

• Red and rose sauce works really well here. 
• Any vegetables in the sauce should be finely chopped, so they can pack into the pasta holes.

ADAPTED FROM: Noble Pig

Banana Bread

SERVINGS: 1 loaf   TIME:1 hour 30 minutes

INGREDIENTS:

• ½ cup (1 stick) butter, room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups unbleached flour
• 1 teaspoon  baking soda
• 1 teaspoon salt 
• 1 cup (3 bananas) very ripe bananas, mashed 
• ½ cup sour cream
• ¼ teaspoon vanilla extract
• ½ cup pecans
• ½ cup semi-sweet chocolate chips 

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Butter a 9x5x3inch loaf pan; set aside.
3. Cream butter and sugar until light and fluffy. Add eggs and beat to incorporate
4. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter ixture, and mix until just combined. 
5. Add bananas, sour cream, and vanilla; mix to combine.
6. Stir in nuts and chocolate chips; pour into prepared pan.
7. Bake until a cake tester inserted into the center of cake comes out clean (about 1 hour 10 minutes). Let rest in pan for 10 minutes, then turn out onto a rack to cool.

NOTES:

ADAPTED FROM: Martha Stewart