Tag Archives: recipe

Husband’s favorite cookie – Oatmeal Raisin

Since my husband is feeling pretty poor at the moment, I thought I would spoil him a little bit and make him his favorite cookie – Oatmeal Raisin. I make them bite size, well bite size and a 1/2 ๐Ÿ™‚

 

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This recipe is using 1/2 measures of the Quakers oats “Vanishing Oatmeal Raisin Cookies” recipe.

Ingredients

1 stick of butter (1/4 pound), softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1 1/2 cups of quaker oats (I prefer old fashioned oats uncooked)
1/2 cup raisins

Heat oven to 350 degrees F. In one medium bowl, add flour, baking soda, cinnamon and salt together.

In a large bowl, beat butter and sugars together until creamy. Add egg and vanilla, beat well. Add flour mix to the creamed mixture and mix well. Stir in oats and raisins, mix well. Drop rounded 1/2 – 1 tablespoons of mixture onto a non-greased cookie sheet ( I actually use a silicone baking sheet I bought @ crate and barrel). Bake 10 minutes or until golden brown. Cool 1 minute on a cookie sheet, remove to wire rack.

This makes about 3 dozen cookies.

Let me know what your favorite cookie or the favorite cookie of someone close to you….do you have a recipe – feel free to leave a link below in the comments ๐Ÿ™‚

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Slow-cooked split pea and ham soup

My husband’s favorite soup I make is split pea and ham soup. A funny thing happened ย last week – my hairdresser and a close friend all started to rave about how they love split pea and ham soup. Next thing I know, I am making a batch of split pea and ham soup, and decided to try it in a slow-cooker. I got rave reviews and the other great thing it cost me $4 and it serves at least 8 people!!

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Ingredients

  • 1 bag of split peas (dried green peas ~450 g)
  • 2 Ham hocks (bacon hocks)
  • 1 onion (diced)
  • ~1-2 litres of water

Place all ingredients in the slow-cooker. Cook on low for 6 hours. The meat should be falling of the bone, take out the meat and bones. Pull the meat off the bones, shred and put back in the soup and stir. Throw the bones away. Place into containers and either store in the fridge and or the freezer.

When you reheat the soup, you may need to add water, also season with salt and pepper to your taste preference.

Blueberry Muffins

These blueberry muffins are a family favorite and they work for breakfast, snack or dessert. The recipe is from “Essential Vegetarian Cookbook” by Rachel Carter.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
1 cup blueberries
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Add the blueberries.

Spoon the batter into a greased muffin tin. Bake for 20 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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Chicken and vegetable Cacciatore

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This chicken vegetable cacciatore recipe is my favorite recipes. It falls into my comfort food category and is great on a miserable day (be that cold or raining/snowing). It happens to be a weight watchers recipe from WeightWatchers Momentum Cookbook (page 123) – modified quantities below.

Ingredients (serves 3-4)

  • 1 packet of purdue boneless chicken breasts, diced into about 1 in chucks (pre-packed two 1/2 breasts)
  • 1/ 2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • 1 red bell pepper, sliced
  • 1/2 package of cremini mushrooms (~4 ounces), sliced
  • 1 celery stalk, sliced
  • 1 yellow onion, sliced
  • 1 carrot, sliced
  • 2 garlic cloves
  • 1/2 a jar of pasta sauce (or a can of tomatoes+herbs of your choice)

Cut the chicken and sprinkle with salt and black pepper. Heat the oil in a skillet, add the chicken and brown. Transfer the chicken to a bowl and set aside.

Add the vegetables to the skillet – from the bell pepper to garlic cloves, cook and stir the vegetables until slightly softened (about 3 minutes).

Add the chicken back to the skillet with the vegetables. Add the pasta sauce or canned tomatoes + herbs and heat. Once it starts to bubble slightly, reduce heat and simmer covered for about 15-20 minutes.

We serve this with either a 1/2 cup of brown rice pasta or a grain like couscous or quinoa. It usually provides enough for an additional 2 lunch portions – its great reheated. You can also freeze it easily in a sealed container.

Slow-cooked Vegetable Dal

I love Indian food – its one of my favorite food choices. This vegetable dal recipe worked great with my current life style challenge. It has lots of flavor and is loaded with vegetables.

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Ingredients

  • 1-2 cups red lentils
  • 1 can tomatoes
  • 1-2 cup vegetable stock
  • 2 cups spinach
  • 1 yellow onion
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala

Add all the ingredients to the slow-cooker, cook on low for 6-8 hours. Serve either in a bowl by itself or over rice (I use brown rice). Nice and easy ๐Ÿ™‚

Double chocolate banana bread

I have been seeing a lot of banana bread and nutella recipes. I decided to modify my banana bread recipe so it included chocolate chip and nutella. Boy, it was amazing – very rich though, one slice was enough ๐Ÿ™‚

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Modifications to the Original Recipe:

Additional Ingredients

  • 1 cup semi-sweet or dark chocolate chips
  • 3/4 cup Nutella

Additional Directions

Follow the directions in the Original recipe but add the 1 cup of chocolate chips to the banana mix before adding the dry ingredients. Pour batter into tin as described.

Melt Nutella for 20 seconds on high in the Microwave. Pour the nutella on top of the batter. Use a knife to mix in the nutella slightly into the top of the loaf. Bake as stated in the original directions.

Serving suggestions:ย Serve warm with whip cream and a coffee

Dinner tonight: Vegetable Frittata

Our weekly plan is our guide to our meals – we mix up the dinners sometime and eat what we are in the mood for. Easy is what was on my menu for tonight – so I opted to have the vegetable frittata early.

Our Vegetable Frittata ingredients varies based on what I have in the fridge and what needs to be used. Below is tonights ingredients but you could add spinach, mushrooms, bell peppers – really anything goes.

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Ingredients

1 tsp olive oil
1/2 medium onion, diced (you could use leeks or spring onions)
1 garlic clove
1 small head of broccoli, chopped into small-ish pieces
1 medium-large zucchini, grated
1 tomato (I used a Roma tomato)
salt and pepper for seasoning
5 eggs, lightly beaten (You could use three eggs and 1/2 cup of egg whites)
2 tbsp italian cheese, grated (optional)

  1. Heat pan on medium heat. Place olive oil in the pan, then the onion and garlic. Cook onion until clear.
  2. Add Broccoli, Grated Zucchini and tomato to the pan – heat ingredients through. I add the broccoli first and then the other ingredients. Cool.
  3. In a small bowl, lightly beat the eggs. Add the vegetable mix to the eggs and lightly stir.
  4. Place the egg mixture back in the pan you were using to cook the vegetables. ย Add cheese to the top (optional, My husband wanted cheese I did not so I only added it to one 1/2). Cook mixture for 10-15 minutes on low heat.
  5. Once almost set, place pan into oven and broil for 3-5 minutes (keep an eye on it) remove once top has become firm.
    NOTE: I put aluminum foil on the handle of my pan before putting in the oven as I do not think it is oven proof.
  6. Serve 1/4 of the frittata on a plate, it goes well with a spinach or garden salad.

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