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Archive for February, 2012

Risotto

We all know how Pauline loves her Canadian Living recipes, so here’s another one.  She says not to be intimidated by the word risotto.

Ingredients:
8 oz (250 g) hot or mild italian sausage
2 cloves garlic, minced
1 each onion and zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley

Preparation:
Remove casings from sausage. In large saucepan, cook sausage over mediumhigh heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.
Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat,
stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to
coat.
Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring
once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in
tomato, Parmesan and parsley.

http://www.canadianliving.com/food/quick_sausage_risotto.php

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Fabulous Flax Muffins

My entire family loves these muffins and they’re super healthy.
Makes 12 small muffins

Ingredients:
1-1/2 cups ground flaxseed
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1-1/2 cups milk, preferably skim
2 tbsp olive oil
1 egg
finely grated peel of 1 orange
1/2 tsp vanilla
1-1/2 cups raisins, preferably golden

Directions
Preheat oven to 350F (180C). Lightly grease a muffin pan with vegetable oil, coat with a non-stick cooking spray or line with paper cups. In a large bowl, using a fork, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, using a fork, whisk milk with oil, egg, peel and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in raisins.

Spoon batter into each muffin cup, filling about three-quarters full. Bake in centre of 350F (180C) oven until a toothpick inserted in centre of muffin comes out clean and top is firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks.

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Banana Bread

This is my gran’s recipe – so it’s full fat, full sugar and other than bananas, has not nutritional value.  Enjoy 😉

Ingredients:
1/2 cup of margarine
1 cup of granulated sugar (I use 1/2 white and 1/2 brown sugar)
2 eggs
1 cup mashed bananas
2 cups flour (whole wheat is fine too)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Cream butter and sugar together.
Add 1 egg at a time, beating until smooth.  Add mashed bananas and stir together.
In 2nd bowl, combine flour, baking soda, baking powder and salt (I usually add a healthy does of flax seed as well).
Add to banana mixture and stir to moisten only.
Transfer to greased pan and bake in 350F oven for about an hour.
Let stand for 10 min before removing from pan.

This freezes well so feel free to double the recipe and throw the extra in the deep freeze.

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This is a favourite in Joanne’s house.  My kids love chickpeas and sweaet potato, so I’m going to give it a shot tomorrow.  I bet you could do it in the crockpot too.

Ingredients
1.5 Tbsp canola oil
1.5 cups thinly sliced onion
2 cups green bell pepper
1.5 tbsp curry powder
.5 tbsp cumin
.5 tsp salt (divided)
1 qt low-sodium veg broth
4 cups peeled, half inch pieces of sweet potato or butternut squash
1 can drained unsalted chickpeas
1 cup light coconut milk
.5 tsp black pepper

Instructions
Heat oil in large stockpot or dutch oven over medium heat
Stir in onion and bell pepper, cook for about 8 minutes
Stir in curry powder, cumin, and 1/4 tsp of salt; cook for 2 minutes
Add vegetable stock and sweet potatoes and bring to a boil; reduce heat, cover and simmer for 15 minutes until potatoes are tender
Remove 1 cup of sweet potatoes and mask with a fork.
Stir mashed potatoes back into pot and bring to a boil; reduce heat and boil gently for 5 minutes to allow mixture to thicken.
Stir in chickpeas, coconut milk, cilantro and black pepper
Cook for 1-2 minutes or until warm throughout
Stir in remaining salt and serve

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