Jamie's Food Revolution Update May 2010

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Fruity Spinach Cashew Salad

I love this salad. The sweet mango plays off the spicy bits of onion and crunchy cashews, leaving you wanting more. I substituted the apples with strawberries since I'm allergic to apples (weird, I know). Jake cleaned out the entire bowl, much to my delight!

Adapted from Food To Grow On by Susan and Rena Mendelson

Salad:

5 oz baby spinach, washed
1 cup whole roasted cashews (unsalted)
1 thinly sliced green onion
1 ripe mango, peeled and cut into cubes
a handful or two of strawberries, washed, cored, and sliced (or 1 apple, coarsely chopped)

Toss together in a large bowl.

Dressing:

2 tbsp lemon juice
2 tbsp mango chutney
1 tbsp red wine vinegar
1/2 tsp curry powder
1/4 tsp sugar
1/4 tsp salt
pinch cayenne pepper
pinch tumeric
1/3 cup vegetable oil

Blend all the ingredients except the oil together for about 2 minutes. Continuing to blend, gradually add the oil until the mixture comes together and is smooth.

Serve with the salad.

Makes 4 servings

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Jamie Oliver's Chicken and White Wine Stew

This is truly a delicious, ridiculously simple stew. I've never seen one this easy in my life, and it's hands down my new favorite. Most stews have chicken broth, potatoes and the like, which make it a more hearty dish but this one is a light, tasty one with tender pieces of chicken and lots of veggies. I LOVE it.

Make sure you get a good wine for this one, because that is much of your broth. I used Sawmill Creek's Sauvignon Blanc, and it was delicious. The only changes I made was to add a little more flour, some garlic, and peas.

Adapted from Jamie Oliver's Food Revolution
2 stalks celery
2 carrots, peeled and chopped
2 medium onions, chopped
3 cloves garlic, minced
olive oil
1 1/2 Tbsp all purpose flour
one 14 oz can of diced tomatoes
salt and pepper
2 cups white wine
3 sprigs of fresh thyme
1 lb of boneless, skinless, chicken thighs cut into 1 inch cubes
a handful of frozen peas

In a large pot with some olive oil in the bottom, saute your carrots, onions, garlic, and celery until softened (about 10 minutes). Stir in the flour and chicken. Add the wine, tomatoes, and thyme, stirring to bring up any brown bits on the bottom of the pot.

Bring to a boil and then cover and turn down to low to simmer gently for about an hour, stirring occasionally. Remove the lid and continue to simmer for another 30 minutes, adding a bit more liquid if needed and removing the thyme springs. Stir in the peas just before serving and heat through.

Makes 4-6 servings.

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Jamie Oliver's Evolution Carrot Salad

One change I've made when I'm cooking dinner is to make more salads. Not just one salad per meal, but instead of a starchy potato, rice, or pasta dish, I'm making TWO salads. Jake and Hubs are loving it, too and we are really getting a lot of great veggies!

This salad is simple, but good. The only thing that I changed is I reduced the amount of olive oil. Love ya Jamie, but your salads are a bit oily for me.

4-5 large carrots, peeled and grated
3 Tbsp olive oil (original recipe called for 6 Tbsp)
salt and pepper to taste
sprigs of fresh mint and coriander, chopped
2 tbsp lemon juice (I zested a lemon and then squeezed the juice from 1/2 the lemon into the salad)
handful of sunflower seeds, toasted
2 or 3 small clementines, peeled and cut into thick slices (didn't use them as I couldn't find any at the store, but I think they'd be delicious!)
crumbled feta

Just toss everything together in a bowl. Yum!

Serves 4

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Questions for the Kitchen: Chilies and Cream?

Question: What is heavy cream?

Heavy cream is similar to whipping cream, here in Canada. Whipping cream actually has a teensy bit less fat content than heavy cream in other places (between 36-40%), but generally you can substitute it with no problems. Dairyland whipping cream has 33% fat content. I've never had an issue when substituting.

Question: What are the chilies that you keep referring to when you cook Jamie Oliver recipes?

I had that same question when I'd watch Jamie Oliver or Nigella Lawson cooking away, and they'd always talk about chilies. What the heck? I couldn't ever find those kind of chilies at the store, so I was at a loss. Until one day, I was at IGA and I found this little baggie of these tiny red chilies, which looked almost exactly what I'd seen on TV. I asked the produce guy and he had no idea what they were, or even if they were hot. So I bought them and took the plunge.

Okay so when you use chilies, the heat is in the seeds. SEED the sucker if you don't want too much heat. Mince finely. DON'T touch your eyes after. What kind of chilies are they? I have no idea. But upon doing a little research, I think that I bought a pack of Holland Chilies.

These babies are spicy, but not really burning hot. That is, unless you are stupid enough to be like Jake and eat a whole one raw. I just split it in half, seeded it, and used it in the recipes. Make sure to wash off your cutting board afterwards or the rest of your food will be spicy, and do NOT touch your eyes or mouth. At all.

Have some questions for the kitchen? Ask away, and I'll try to answer!

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No Bake Chocolate Cherry Cookies

When Ginny held up the jar, I was transfixed. Chocolate cherry jam? Really? It was all I could do not to snatch it from her hands and taste some. She must have seen the gleam in my eyes, because before long she thrust an unopened jar into my hands.

"Now I want an honest opinion," she smiled. "If it's too sweet, too much chocolate, let me know."

I knew I wanted to use the jam for these cookies and when I did, it did not disappoint. Jake stood in the kitchen groaning about how amazing they were, through a mouthful of chocolate. YUM. I cannot imagine these being made with any other product. They were MADE for this jam.

Now in production, soon you'll be able to buy your very own jars of chocolate cherry jam from Trugs Garden Goodies all by yourself.

Adapted from Mrs. Fields Cookie Book

1/4 cup butter
1/2 cup whipping cream
1 cup sugar (I would reduce it a bit..maybe 3/4 cup)
1 tsp vanilla
2 cups semi sweet chocolate chips
2 1/2 cups quick oatmeal (not instant)
Trugs chocolate cherry jam or 1 cup raspberry preserves

In a large saucepan, heat the butter and whipping cream over low heat until the butter is melted. Remove from the heat. Stir in the vanilla, then chocolate chips 1 cup at a time until they are melted and the mixture is smooth. Fold in the oatmeal and continue stirring until everything is well coated.

Cover a cookie sheet with waxed paper. Roll out the mixture into 1 inch sized balls and place on the cookie sheet. Using a glass, press down on the cookies to flatten them to about a 2 inch diameter. Make an indent w/ your thumb.

Chill cookies until set, then spoon about 1/2 tsp chocolate jam in the middle.

Makes about 2 1/2 dozen. Store in the fridge in a sealed container.



Don't drool on your screens, m'kay?

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10 Kitchen Must Haves for a Food Revolution

As I've been cooking my way through Jamie Oliver's Food Revolution Book (check it out-in the last week I've made three recipes, and more are on the way) I have noticed that there's been a definite change in my cooking these days.

In order to keep cooking fresh, and not processed, some things have stood out in my kitchen as a necessity to keep this Food Revolution going! Some are foods, some are gadgets, but all have been very, very useful:

1. Fresh lemons

I used to always use lemon juice, but it's hard to top the juice and zest of a REAL lemon. They add so much flavor to recipes and eliminate the need for any of those processed, salt filled spice mixes. You can get 'em by the bag at the store, and why not? They are so much better than the stuff sitting in plastic lemons on the shelf.

2. A Microplane Classic Series Zester

My friend Anne gave me this wonderful tool for Christmas, and it has become THE most used item in my kitchen. The little sharp blades take off bits of lemon peel with just one stroke. It's not only good for lemons, but Parmesan as well. I highly recommend that you run out and buy one. NOW.

3. Fresh Herbs

I've said this many times, but fresh herbs are a must have in a kitchen. I love being able to just trot out to my container herb garden and snip off chives, oregano, or cilantro. They add a huge amount of flavor, save you money (instead of paying $2 for a bunch of herbs at the store) and impart so much flavor into your cooking.

4. A Kitchen Scale

This useful little gadget has helped me out a lot when I haven't been sure about measurements. 8 oz of chocolate? Easy. Just weigh it. 1 pound of potatoes? Ditto. Mine is a cheap little one, but it has been well used. When I'm cooking something and not sure about the weight measurements, it always comes to my rescue.

5. Good wine

No no, not for you to drink while you're cooking, although I suppose you could. One of the most valuable lessons I learned from Food Network was to only cook with wine you would drink, and for the longest time I thought they were crazy. Why would I do that?

Until, of course, I tried following their advice. Smart people, those chefs. Totally right. It affects the outcome of your dish a great deal. Use decent wine-doesn't have to be expensive, but if you'd drink it, cook with it.

6. A few really large mixing bowls

I have exactly two-one stainless, and one pyrex bowls that are huge-I can let bread rise in them, do a double batch of cookie dough in them, stir muffin batter, or toss a good sized fruit salad. They really come in handy and I use them on a regular basis.

7. Real Parmesan Cheese

That stuff you buy that is like sawdust? EW. Don't use it. Go to your deli and get some real pre-shaved Parmesan, that will bake up all gooey and delicious in your pasta. You don't need a lot, and it's really worth the money. Trust me. Once you try the real stuff, you'll never go back.

8. A Good Knife and Cutting Board

Now, I'm not an expert on knives, in any way at all. But I have found that all it takes is to have one really good knife that you use for most things, and you're set. From what I have read (by Anthony Bourdain, Jamie Oliver, etc) you don't need anything super heavy or expensive, just something that is light, flexible, stainless steel, well balanced, and good quality. Research and invest in a good one. (I still need to do this-mine is okay but I could use a better one) While you're at it, get a couple good cutting boards. Use one for meat, and a different one for veggies.

I prefer wood cutting boards. My plastic one is all warped and useless, and a chef one tells me glass tends to dull the knives. Come to think of it, I need a good cutting board.

9. Quality Chocolate

What, you ask? Isn't chocolate just...chocolate? What's the difference? Believe it or not, there is one. It just depends on what you are using the chocolate for. Cupcakes for little people? Meh-go with the cheaper stuff, they won't care. Truffles to give to co-workers? Invest in the good stuff-I like to use Lindt or Green and Blacks for dipping, drizzling, etc. Fry's Cocoa is my brand for baking in cakes. If I need lots for chunks, I go with Baker's squares or, depending on the quantity needed, Green and Blacks. Chips are always Hershey's Chipits.

I never, ever, buy no name chocolate. Ever. You can TASTE the cheapness.


10. A Well Made Cooling Rack

Now, if you start baking, cooling racks are important. You need something to transfer those cookies or muffins to while they cool off. The perfect rack has some weight to it, is large and has spaces, but not so wide apart that smaller items will fall through the wires. My favorite one has a grid on it with the spaces small enough that even mini muffins can cool without falling over.

Recommended from Twitter by Shan, Elizabeth, and Chibijeebs :

A Cookie Scooper

Apparently gives you uniformly shaped cookies, makes it easier to scoop them out, and is really fast. Metal is better than plastic, but you can get formed silicone so it doesn't scratch anything either. In fact these ladies were so convincing that I want one. NOW.

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Jamie Oliver's Chicken Kebabs

You have probably noticed that we love kebabs in this house. When you have a variety of food "issues", such as some people who won't eat beef, for instance, kebabs make a very adaptable dinner. I can throw some chicken ones together for John, and then do beef for Jake and I. Or I can make a spicy, curry, or otherwise ethnic flavored one for myself, and a herbed one for John. It just makes cooking for people with specific food tastes a lot easier. The page I found this recipe on also had recipes for fish or lamb kebabs, which look delicious!

These kebabs were supposed to have zucchini in them, but I forgot to buy it so I just left the zucchini out. Besides, I'm not a big zucchini fan so it wasn't too big of a loss. Don't be afraid to use a fresh red chili-I was at first, but if you seed it the heat isn't that bad. If my husband, who hates spicy food, will eat it and love it, I'm sure you will too.

Adapted from Jamie Oliver's Best Marinated Chicken Kebabs

1 lb of boneless, skinless chicken breasts, cut into 1 inch cubes
8-10 sticks of fresh rosemary (I skipped this part because my rosemary plants aren't big enough to lop off that much. But I highly recommend you try this if you can get your hands on some)
1 handful of fresh coriander
1 handful of fresh mint
3 cloves of garlic
6 green onions
1 red chili, seeded (even without the seeds, it provided some heat. If you love super hot, leave the seeds in)
zest and juice of 1 lemon
sea salt and cracked black pepper
olive oil

In a food processor, whiz up your coriander, mint, garlic, onions, chili, lemon zest and juice, salt and pepper. Add a few good glugs of olive oil to loosen it up.

Combine the mixture with the cubed chicken in a large bowl and work the paste right into the meat. Cover and allow to chill for about an hour.

Thread your chicken pieces onto the rosemary sticks or onto skewers then place on a greased BBQ (or in my case, a foil lined broiler pan) and grill/broil. Turn them occasionally and watch carefully, until they are cooked through. I just get a knife and chop through one of the larger pieces to check them.

Makes 6-8 kebabs

Note: These are fantastic the next day in a lunch box, pulled off the skewer and packed with some salad.

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Chick Pea Tuna Salad

For a quick, healthy lunch or light dinner, this salad is ideal. We had it with some veggies and dip, and thick pieces of home made focaccia.

Adapted from Crazy Plates

1 (19oz )can chic peas
1 can water packed, chunk tuna, drained
2 cups seeded, diced tomatoes (or you could use some halved cherry/grape tomatoes)
1/2 cup thinly sliced red onion ( I didn't have any so I threw in some flowers from my chives. They were delicious, and pretty, too!)
2 tbsp chopped fresh basil or mint leaves
1 tbsp olive oil
2 tsp each red wine vinegar and lemon juice (use a real lemon, and add the zest too)
1 tsp sugar
1 clove minced garlic
1/2 tsp dijon mustard
1/4 tsp each salt and black pepper

Gently toss the beans, tuna, tomatoes, onion, and basil together in a large bowl. Set aside. In a smaller bowl, whisk together the olive oil, vinegar, lemon juice, zest, sugar, garlic, dijon, salt and pepper. Pour dressing over the salad and toss until everything is well coated. Cover and chill or serve immediately.

Makes 4 servings.

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Lemon Poppyseed Cookies

Do you like lemon poppy seed muffins? Then you will probably like these cookies. They are buttery, lemony bits of goodness with a dough so delicious that Jake licked the beaters clean. (Don't send me e-mails about salmonella. I know. He didn't care.)

I think these would be amazing with fresh strawberries and tea for a year end teacher or parent's tea, for Mother's day, or tucked into a basket for a teacher.

Adapted from Mrs. Fields Cookie Book

2 cups flour
1/2 tsp baking soda
1 1/2 tsp freshly grated lemon zest
1 tsp ground coriander
2 Tbsp poppy seeds
3/4 cup salted butter, softened
1 cup white sugar
2 large egg yolks
1 large whole egg
1 1/2 tsp pure lemon extract

Pre-heat your oven to 300 F.

Cream the butter and sugar with an electric mixer until it forms a paste. Scrape down the side of the bowl. Add the egg, yolks, and lemon extract and beat until the mixture is light and fluffy. Set aside.

In a medium sized bowl, whisk together the flour, baking soda, lemon zest, coriander, and poppy seeds. Combine with the butter mixture on low speed until just combined.

Using a tablespoon, scoop out the dough and place onto ungreased cookie sheets about 2 inches apart. Bake for about 20-24 minutes until they are golden and set. Transfer to a cooling rack.

Makes 2 dozen

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Pecan Chocolate Chip Cookies

From Mrs. Fields, who has the BEST cookie recipes ever (and if you're a cookie lover her books are like your holy grail), these yummy chocolatey morsels of goodness pair up with good ol' pecans. I love these cookies-they are a little bit of chocolate, little bit of oatmeal, nuts, and turn out just delicious.

Want a closer look?

2 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup quick oats
3/4 cup brown sugar, packed
3/4 cup white sugar
1 cup butter, softened
2 large eggs
2 tsp vanilla
1 cup chopped pecans (try substituting cashews!)
1 cup semisweet chocolate chips (this is not enough chocolate for me at ALL-I get 8-10 oz of semi-sweet chocolate squares and I chop them up, or as in the photo, use 1 1/2 cups of chips)

Pre heat oven to 300 F

In a bowl with an electric mixer, cream the butter and the sugars together until light and fluffy. Add the eggs and vanilla and mix well. Scrape down the side of the bowl. In a separate bowl, whisk together the flour, baking soda, salt, and oats. Add to the butter mixture and beat at slow speed until just combined. Fold in chocolate and pecans.

Drop by tablespoonfuls onto cookie sheets about 1 1/2-2 inches apart, and bake about 20-22 minutes. Remove cookies to a wire rack to cool.

Makes about 2 1/2 dozen

From Mrs. Fields Cookie Book

Resistance? Completely futile, I tell ya.

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Blackberry Lemon Muffins

Here in BC, nothing says the beginning of fall like blackberries. They grow wild along the road and in the fields, their branches heavy with fruit while the birds, bears, and humans gorge themselves on them.

Blackberries are by far my favorite berry. Ever. We scoff at the pints in the grocery store. Who in their right mind would pay $5 for a tiny bit when you can walk down the road and pick all you want for free?

There's a bakery in town that makes the most amazing raspberry oatmeal muffins-sweet, crunchy topped with big pieces of fruit, they are my favorite. These muffins are almost exactly like them!

2 cups flour
1 cup quick cooking rolled oats
1 cup packed brown sugar
1 tbsp grated lemon rind
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1 1/4 cup buttermilk
3/4 cup frozen raspberries, blackberries, or blueberries

In a large bowl, mix together the flour, oats, brown sugar, lemon rind, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine the buttermilk with eggs, vegetable oil, and vanilla. Mix well with a wire whisk. Pour the wet ingredients into the dry, mixing until only just combined. Fold in berries.

Spoon into paper lined muffin cups until full and bake in a pre-heated 375 F oven for about 18-22 minutes, or until a toothpick inserted in a muffin comes out clean. I know-you'll feel like you are over filling the cups, but it's okay. They turn out really large and delicious. If you are worried about them sticking to the top of the pan, make sure to grease it so they come off super easy.

Makes about 12 good sized muffins

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Fish Tacos

Last week I was at Cactus Club and had the MOST amazing Halibut tacos. They were so good that I dreamed about them every day after for a week, wishing that I lived right in the city so I could go back and sample some of their deliciousness. Sadly, I don't live anywhere near a Cactus Club.

Desperate for some relief from my craving, I found some cod on sale at the grocery store and decided to cook up my own! What makes these tacos great is that everything is fresh and home made. The guacamole, the fresh salsa, the bits of purple cabbage, and the lightly spiced fish. Don't skimp on anything-these are well worth it.

The only thing that I would have changed is the fish. Sadly, my selection of places to buy really good fish here are limited and I'm afraid that the fish I bought wasn't the best quality. If you can, get some really good stuff for this recipe-it makes a difference.

1 1/2 lbs firm white fish-cod or halibut
chili powder
cumin
shredded cabbage
1/2 onion, chopped finely
coriander, chopped
small sized tortillas-I used flour, not corn

home made guacamole
home made pico de gallo

Turn your oven on to broil and set the rack so it's not *right* under the broiler, but close to it. Line a baking sheet with foil and set the fish on it.

Brush the fish with olive oil, and sprinkle with salt, pepper, chili powder, and cumin. You can also use cayenne if you like heat and are adventurous.

Broil the fish until it is opaque and flakes easily. How long that actually is depends on how thick it is, so watch it carefully.

When it's cooked through, break it into chunks and serve with the cabbage, onion, fresh salsa and guacamole so that everyone can dress up their own.

Easy, huh?

Guacamole:

2 ripe avocados
2 fresh limes
2 tbsp fresh diced onion
handful of coriander, chopped
1 small roma tomato, seeded and diced
salt and pepper to taste

Mash up the avocados. Stir in the other ingredients, and then salt and pepper to taste. Cover and refrigerate.

Fresh Salsa:

1 tomato, seeded and chopped finely
1/2 fresh jalapeno, seeded and minced fine (if you like heat, keep the seeds)
2 tbsp fresh onion, minced
salt and pepper
lime (zest and juice)
small bunch of coriander, chopped (about 1 tbsp)

Stir everything together, then zest the lime over top and squeeze some juice in. Cover and put in the fridge

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Citrus Roasted Chicken and Gravy

Roasting a chicken is a fairly low maintenance dish, and this method makes the most tender, delicious chicken you'll ever have without the citrus flavor being too overwhelming. What the oranges do is keep the meat incredibly moist, while adding a wonderful flavor to the gravy. Served with lemon chive mashed potatoes, this is a must have dish in our house. This recipe makes enough for 4 people, plus some chicken left over to make Spanish Chicken Salad the next day.

An original recipe by Karen Humphrey
2 frying chickens, about 2 1/2-3 pounds each

3-4 navel oranges, cut in 1/2 and then thinly sliced
1 onion, cut into 6 pieces
1 head garlic, cloves separated and crushed
4 stalks of celery, cut in 1/2
2 lemons, cut into quarters
sprigs of fresh thyme, rosemary, and sage
olive oil
salt and pepper
1/2 tsp paprika

2 Tbsp cornstarch
1/2 cup chicken broth

Pre-heat oven to 350 F

Dry the chickens inside and out. I don't have a roasting pan, so I use a large pyrex pan big enough to hold both chickens. To begin with, I build a sort of "nest" out of the veggies to keep the chickens from resting right on the bottom of the pan. The reason for this is that the chickens will release juices, and we don't want the birds boiling away in their own juice. So I build a little pile of carrots, celery, lemon, and onion, and set each bird on top. Inside each bird I stuff some lemon, celery, carrot, and garlic. However much each will hold.

Then, run your fingers under the skin on the breasts, and down the legs into the drumsticks. Stuff with the orange slices, layering them as you go so that they cover much of the meat. Add some rosemary, thyme, and sage leaves. Make sure you don't rip the skin and that it's all intact. Brush with olive oil, and sprinkle with salt, pepper, then paprika.

Cover the chickens with foil and bake for about 45 minutes before you take off the foil and bake them for about another 45-50 minutes more (depending on the chickens and how big they are). They are finished when your meat thermometer reads or when you can move the drumstick easily.

Remove the pan from the oven and let sit for about 10 minutes. Place a cutting board inside a rimmed cookie sheet to catch the juices, and remove the chicken to the cutting board. I then get a bowl and pull out all the orange slices, herbs, garlic, celery, etc from inside the bird and carve up the bird.

Pour all the pan juices, without the veggie and other solid bits, into a pot and bring to a boil.
In a separate bowl, just mix the cornstarch and cold chicken brother together, then whisk into the hot pan juices. They will thicken up nicely into a gravy. Salt and pepper to taste.

Serve the sliced roast chicken with the gravy and lemon chive mashed potatoes.

Serves 4

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Spanish Chicken Salad

When the weather is warm, this is a great salad to serve for dinner. Using leftover Orange Roasted Chicken is a great way to stretch out a meal so you cook once, have dinner twice! I omitted the olives (we don't like them) and almonds (I'm allergic), but you can add them if you wish.

Adapted from Grow it, Eat it! Canadian Living 2010

2 boneless skinless chicken breasts
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp each salt and pepper
1 each sweet red and green pepper, cut into 3/4 inch pieces
6 cups mixed greens (I used arugula and green leaf lettuce)
1/2 cup very thinly sliced onion
1/3 cup quartered pimento stuffed green olives
1/4 cup toasted slivered almonds
1/4 cup crumbled feta cheese

Dressing:

2 tbsp olive oil
1 tbsp sherry vinegar
1/2 tsp dijon mustard
pinch of each salt, sugar, and pepper

In a bowl, drizzle the pieces of chicken with olive oil and season with the salt, pepper, and paprika. Toss. Spread onto a foil lined baking sheet. Add the peppers, and bake at 375 F for about 35 minutes or until the chicken is cooked through and the peppers are tender.

Allow to cool.

Meanwhile, toss together the greens, onions, feta, almonds, and olives. Set aside.

Whisk together the vinaigrette ingredients in a small bowl; set aside.

When the chicken and peppers are cooked and have cooled to room temperature, toss them with the greens mixture, then drizzle over the dressing and toss again until everything is well coated.

(Variation: omit chicken breasts. Use about 1 1/2-2 cups leftover Orange Baked Chicken, chopped into 1 inch pieces. Continue to toss the peppers with a drizzle of olive oil, salt, pepper, and paprika before baking in the oven. Warm the leftover chicken up to room temperature in the microwave before tossing with the greens)

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Morning Glory Muffins

When I first looked at this recipe, what struck me was how few muffins it made (6) and how many calories they were! (346) My first change with the recipe was to make them smaller, so I ended up with 12, and obviously just by doing that the calories were much less.

Packed full of fruit, pumpkin seeds, and coconut, these are really a great snack that are a good substitution for a granola bar.

1 1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup brown sugar
1/3 cup plain yogurt
3 tbsp vegetable oil
1 cup grated carrots
1/2 cup grated apple
1/4 cup raisins or dried cranberries (I used a mixture of dried cherries/blueberries/cranberries)
1/4 cup unsalted pepitas (hulled pumpkin seeds)
1/4 cup coconut

In a medium sized bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.

In a different bowl, whisk together the brown sugar, yogurt, and vegetable oil. Combine with the flour mixture. At this point, I found that the mixture was far too dry so I added about 1/2 cup of buttermilk. Stir in the grated carrot, apple, cranberries, pepitas, and coconut.

Fill paper lined muffin cups, sprinkling with a little extra coconut over top. Bake for about 20 minutes until the tops are firm to the touch (not squishy, but set) . Remove to a cooling rack.

Makes 1 dozen muffins.

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New Look!

This place just keeps evolving, and to keep up with the changes I thought I'd freshen up with a new template! I think it shows off the photos a bit better and keeps the continuity from Notes From the Cookie Jar.

I'll still be poking around trying to clean up old posts back from when this was simply my recipe storage spot, so don't be shy-if something isn't working let me know!

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Veggie Beef and Brown Rice Soup

After being away for Friday and Saturday at Northern Voice, I came home to a fridge full of veggies to deal with. What better way to clean out your crisper than make a pot of soup? This one turned out really good, and so I thought I'd share. Feel free to change things and mix it up as you go, adding or taking away veggies or spices or whatever suits you. Soups are very easy to make. We really liked this one topped with crumbled blue cheese, believe it or not!

1 lb lean ground beef
3 stalks of celery, minced
3 cloves garlic, minced
1 onion, chopped
1/2 sweet red pepper, chopped
3 carrots, peeled and chopped
one (19 oz) can of tomatoes (plus if you have any stray tomatoes in your fridge just chop them up and throw them in)
1/2 tsp thyme
1/2 tsp marjoram
pinch hot pepper flakes
1 Tbsp fresh thyme
bay leaf
1-2 Tbsp pesto
salt and pepper to taste
6 cups beef stock
1/2 cup brown rice

In a deep stock pot, saute the onion, celery, garlic, and red pepper until soft. Add the hamburger and continue to saute, stirring and breaking up with a spoon, until the meat is no longer pink. Add the tomatoes, thyme, marjoram, hot pepper flakes, broth, rice, and bay leaf. Bring to a boil.

Turn down the heat to low and simmer for about 25-30 minutes, then toss in your carrots, pesto, and salt and pepper to taste. Let it simmer a bit longer until the carrots are tender crisp and the rice is cooked through.

We served it in bowls with fresh thyme leaves sprinkled on top and a bit of blue cheese crumbled into it.

Makes 6 servings

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Roasted Salmon with Lemon Dill White Wine Sauce

This picture really doesn't do this salmon justice. Tender, juicy pieces of salmon with a creamy, white wine lemon dill sauce....yum. It was fantastic. The sauce came about because I had tried making a basic wine sauce, and the wine wasn't very good so it tasted kind of vinegary. To fix that, I then added some other ingredients, and I think this sauce is so much better! I'll make it again for sure.

a fillet of salmon for each person (I cooked 3)
1 tbsp unsalted butter
2 tsp flour
1 cup white wine
3 tbsp heavy cream (whipping cream)
1 lemon, zested
1 Tbsp lemon juice
1/4 tsp dill weed
salt and pepper to taste

Roast the salmon pieces on a foil lined sheet at 450 F until opaque and the fish flakes easily. Mine took about 10 minutes.

Meanwhile, melt the butter over low heat until bubbly. Whisk in the flour and cook, whisking, over low heat for about 1 minute. Whisk in the wine and continue to cook, stirring. Turn up the heat, bring it to a boil, then turn the heat down to low again and allow it to simmer until reduced by half (about 8 minutes). Stir in the whipping cream, lemon zest, lemon juice, dill weed, and then salt and pepper to taste.

Serve spooned over the salmon fillets.

Serves 4

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Spelt Currant Scones

  Each week, I meet my friend Anne for coffee and we bring each other goodies that we have made to nibble on. She is one fantastic cook-and I love anyone who will bake for me now and then, because usually I'm the one doing all the work! This week she brought me these amazing scones. Tender, delicious, better than any scone I've ever had, and they are made from spelt flour! Interesting! Spelt flour is quite expensive here, ($5 for a teeny bag) but I couldn't resist picking some up to make my own. If you are looking for something that isn't made with wheat, here's a great recipe for you!




Adapted from Good to the Grain by Kim Boyce

1 1/4 C spelt flour
1 C all purpose flour
2 T sugar
1 T baking powder
1/2 tsp salt
2 oz (1/2 stick) / 1/4 cup of cold butter

1/2 cup currants (Anne recommends to put in a small bowl with a little orange juice and warm slightly in the microwave to plump them up. Drain out any extra juice before adding to the dough)

1 1/2 cups heavy (whipping) cream

Pre-heat the oven to 400 F

Measure out the flours, sugar, baking powder, and salt into a bowl. Whisk together. With a pastry cutter or two knives, cut in the butter. Fold in the currants, and then mix in the whipping cream.

Turn the dough out onto a lightly floured counter, pat out the dough into a nice round on a lightly floured counter, and cut into about 9 large scones.

Bake on a cookie sheet for about 18-20 minutes until golden brown.

Makes 9 large scones.

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Chicken Tortilla Casserole

I found this recipe hidden away in a file, scribbled on piece of loose leaf paper. I have no idea where it came from, but it's one of those really easy, throw everything together type of casseroles that you can just toss in the oven after a busy day.

Today was a busy day and I admit, I wasn't in the mood for cooking. When it was finally on my plate though, I remembered why I liked this recipe so much...it tastes yummy! (and it makes really great leftovers, too)

l lb boneless, skinless, chicken breasts chopped into 1 inch sized cubes
1/2 tsp chili powder
1/4 tsp cumin
1/2 onion, minced finely
1 sweet green pepper, chopped
1/2 jalapeno pepper, seeded, minced finely
1 tsp chili powder
1/2 tsp cumin
19 oz stewed tomatoes
4 oz light cream cheese, cubed
1 cup corn
10 stale corn tortillas, broken into small pieces
shredded Cheddar or Monteray Jake cheese
chopped fresh cilantro

Saute the chicken in a bit of olive oil over medium heat until browned and cooked through. I sprinkle it with the first bit of chili powder, cumin, and a bit of pepper. Remove to a plate and set aside. In the same pan, add a bit of oil and saute up the onion, sweet green pepper, and jalapeno pepper until nice and soft. Stir in the second portion of chili powder and cumin, continuing to cook and stir another minute. Then stir in your stewed tomatoes, bringing up the brown bits on the bottom of the pan. Bring the mixture to a boil and then turn the heat down and let it simmer for 5 minutes.

Stir in the cream cheese, making sure that it blends in well before you add the chicken and corn. Take the whole mixture off the element and set it aside.

Line the bottom of a 9x9 inch baking pan with 1/2 of the stale tortillas. I just rip them up and scatter them over the bottom of the pan. Top with 1/2 of the chicken filling, then top with the remaining tortilla pieces, and the remaining chicken filling. Sprinkle with cheese.

Cover with greased tin foil, and bake at 350 for 35 minutes until bubbly and hot.

Remove from the oven and allow to sit for about 5 minutes before you serve it. I have tried to cut the casserole into slices, but it never stays all together so I end up just scooping it out. Top with fresh cilantro and avocado.

Serves 4-5

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Jamie Oliver's Omlettes

The TV show Food Revolution might be over, but Jamie Oliver is still going strong. On Friday he posted a quick omlette recipe in his Twitter stream and challenged followers to try it. We didn't get a chance on Friday, but it was all I could think about all weekend. Omlettes? Easy. Even Jake made one in Foods class and he got an 'A'. I could make one...and the thing about omlettes is you can have fun filling them. The one pictured here has turkey bacon, sharp Cheddar, and diced green onions.

We switched to turkey bacon awhile ago. At first Jake protested a little, but once he got used to it, he now declares that he prefers it to pork. There's far less fat and calories, so it's healthier. Our favorite brand is Butterball. I cook it up in a little olive oil to make it extra crispy.

So, how do you make yourself an omlette? You will need:

2 eggs
pat of butter (about a tbsp)
salt and pepper
small bit of shredded cheese
1/2 scallion, minced finely
2 slices of turkey bacon

In a skillet over medium heat, gently cook the turkey bacon in a small amount of olive oil until they are lightly browned. Remove to paper towel and blot. Chop into smallish pieces.

Either wipe the skillet clean, or get a different skillet and melt the butter over low heat until bubbling. Pour in your eggs and move the pan around so that they spread out. Continue to cook on low, moving the egg a little bit to allow the raw egg to run underneath and cook. Once the egg is pretty much cooked through, sprinkle your cheese, scallion bits, and bacon in the center. Gently fold in half with a spatula. Don't worry if yours falls apart a bit, it takes some practice!

Slide onto a plate, garnish with any leftover bits of bacon, cheese, or scallions, and eat!

Makes one omlette.

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Quickie Steak Wraps

The other night Hubs was out of town during supper time, and when that happens Jake and I whip up some great concoction that we know Hubs would never touch otherwise. This time, I had a stray steak hanging out in the freezer so we turned it into wraps.

Now, I made this out of my head-but they were so good, I thought I'd share with you. Just use the recipe as a guide because I had tailored it to make only 4-5 wraps, which would be enough for 3 people.

© Karen Humphrey 2010 (original recipe)

Steak and pepper filling:

1 lb steak, sliced very thinly against the grain
1/2 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1/2 onion, chopped
1 red bell pepper, cored, seeded, and sliced
1/2 tsp cumin
1/2 tsp chili powder
pepper
Montreal Steak Spice (I know-a bit weird, but we like it. Best one is the SALT FREE)
fresh cilantro, chopped
fresh lime

Fixings for the wraps:

avocado, cubed
cheese, shredded
whole wheat tortillas (we used a small-ish fajita size)
fresh tomatoes, chopped
salsa

Saute the onion, garlic, and jalapeno in a little olive oil over medium heat until soft. Stir in the red pepper and continue to saute until the peppers are tender crisp. Add the cumin, chili powder, and a dash of pepper. Stir and saute about a minute longer before removing from the pan to a plate.

Add a little more oil to the pan and turn the heat up a little, then saute the beef strips very briefly until both sides are opaque. Here's the thing with thin strips of beef-they barely need to be cooked-maybe just a minute or so, but enough to cook them without making them dry and chewy. I did it in batches, Sprinkling Montreal Steak spice over them as they cooked, then removing them to the plate with the veggies as they finished cooking.

When all your steak and veggies are finished cooking, dump everything back into the pan and zest a whole lime over top. Then cut the lime in 1/2 and squeeze the juice over all, stirring. Sprinkle with cilantro and stir. Voila! Filling!

Serve with the other fixings and let everyone make their own steak wraps.

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Questions for the Kitchen: Cream Crackers and Orzo

Awhile ago before the Globe and Mail decided to pay me some attention and my inbox exploded, a reader asked me what cream crackers are. (see the Jamie Oliver Crunchy Garlic Chicken recipe).

Here's a photo for you:

They are a bland, unsalted cracker that makes a great base for breading something because they get nice and crunchy. You may not be able to find this exact brand (I didn't), but I could find them without trouble at my local grocery store. If you can't find them, I would try water crackers, which are very similar. Once I opened the package, and used them, I put the entire pack of what was left over in a Ziplock and sealed it to keep them fresh. I found them at the grocery store with all the crackers, but it took a bit of looking.


Question #2: What is orzo and where can I find some?

Orzo is a rice shaped pasta. It's good for side dishes or in soup, and if you'd like to know more, check out this article. I found it at my local grocery store, but at times it can be a bit tricky to find. Sometimes I have found it in the pasta section, but other times they have put it in the rice section. You may need to ask.

Question #3: Should I put oil in the water when I'm cooking pasta?

No. NO. Here's what happens-the oil floats on top of the water, and when you drain your pasta, the oil coats it. Sure, maybe the oil keeps the pasta from sticking together, but then it also prevents your sauce from adhering to the pasta. You don't want that! This article gives you all the ins and outs of cooking great pasta.

Got a question for me? Leave it in the comments or shoot it to me by e-mail, and I'll do my best to answer for you!

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Summer Veggie and Prawn Orzo Salad

I try not to keep hardly any processed food in the house, but one thing I keep around for "emergencies" is a jar of Classico Pesto. It keeps well in the fridge and is great for tossing on just about anything when my imagination or groceries have run low.

This salad is delicious! I made some changes to the recipe; namely reducing the oil a great deal (originally called for 6 1/2 Tbsps olive oil and 4 Tbsp of vinegar) because pesto is already oily, why would I need to add more? No thanks. I also didn't have any mozzarella cheese that the original recipe called for, but comments on my Epicurious app said that feta is delicious with it. Next time I'll try it.

Adapted from Bon Appetite, June 2008

1 cup orzo
4 Tbsp olive oil
2 medium zucchini or summer squash, cut lengthwise in 1/4 inch strips
1 red or yellow sweet pepper, quartered
3 Tbsp pesto
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar, divided
1 lb uncooked large shrimp, peeled and deveined
2 tomatoes, cored, seeded, and cut into 1 inch chunks
1/2 cup thinly sliced fresh basil leaves
8 oz mozzarella or feta, cut into cubes

In a pot of boiling, salted water, cook your orzo until it's just tender. There was no time listed on the package I bought, so I tried 8 minutes. I think it was fine-you might want to start with 5 and then just check it every now and then until it's cooked how you like it. Drain well, then rinse with cold water, drain again. Transfer to a large bowl.

In a small bowl, combine pesto, lime juice, 1 Tbsp red wine vinegar and 2 tbsps olive oil. Add some to your shrimp in a bowl and toss to coat. Set aside.

In another small bowl, combine 2 tbsp of olive oil and 1 tbsp of red wine vinegar. Brush the zucchini slices and red pepper with it, and sprinkle them with salt and pepper. Grill them over medium heat just until crisp tender, before removing and allowing to cool. Chop and add to orzo.

Thread your shrimp onto skewers and grill them until cooked through. Allow to cool, pull them off the skewers, and add them to the orzo. Pour in remaining pesto mixture, tomatoes, sliced basil, and cheese. Toss. Season to taste with salt and pepper.

Can be served immediately, or cover and chill for 2 hours.

Makes 6 servings

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