tag:blogger.com,1999:blog-79652685051453824372024-03-13T11:43:14.259-07:00Kale EatsAnonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-7965268505145382437.post-38159047693929004762014-04-14T07:10:00.000-07:002014-04-14T07:10:21.292-07:00London Fog and Kentucky Sunset Sour<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JhY8iUdx024/U0qZ-cwkX7I/AAAAAAAADA4/cHgrQKCDKTs/s1600/food+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JhY8iUdx024/U0qZ-cwkX7I/AAAAAAAADA4/cHgrQKCDKTs/s1600/food+013.JPG" height="286" width="320" /></a></div>
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We've been talking for years about starting a dinner club. A night in with other couples, filled with great food and hopefully great company. Between young kids and a shift working husband, it just never came together: until now. We hosted three other couples recently for the inaugural event and I must say, I don't know what took us so long. The plan is for each couple to host once a year. The catch? The entire menu must come from the most current issue of <a href="http://www.lcbo.com/fooddrink/index.shtml">Food and Drink.</a> </div>
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Why create rules for hosting? Perhaps it was knowing all participants are die hard foodies and up for a challenge. In many ways, it limits your choices which for me is likely a good thing. I'm known to spend weeks thinking about a menu, perusing websites, cookbooks and magazines. An added bonus to the LCBO magazine is that it suggests a wine or beer with each course. We started our evening with a choice of cocktails from the magazine. London Fog, featuring gin and Kentucky Sunset Sour, featuring bourbon. This is<a href="http://kaleeats.blogspot.ca/2013/12/hot-cranberry-sage-sipper.html"> not the first drink</a> on this site using <a href="http://dillons.ca/what-we-make/rye">Dillons gin</a>, and I have a feeling it won't be the last. This stuff is seriously good and worth seeking out. </div>
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<a href="http://2.bp.blogspot.com/-U5jdVzfJjVg/U0qZ0aUsPuI/AAAAAAAADA0/oHx51QLIAXs/s1600/food+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-U5jdVzfJjVg/U0qZ0aUsPuI/AAAAAAAADA0/oHx51QLIAXs/s1600/food+016.JPG" height="270" width="320" /></a></div>
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Both drinks pack a good punch, but with a fair amount of ice they make for tasty sipping. London Fog uses marmalade and it was a great chance for me to highlight some of the <a href="http://www.davidlebovitz.com/2007/02/seville-orange/">Seville Marmalade</a> Josilin and I made earlier this winter. Store bought would work just as well and that's exactly what I used in the bourbon drink, a <a href="https://www.sobeys.com/en/products/sensations-by-compliments-cheese-topper-spreads">cranberry port cheese topper spread</a>. I suspect any cranberry or cherry chutney/jam would work. Lastly, if you find the Sour a little too strong, it tastes great topped with some seltzer. It brings it more into warm patio drink territory and I hope that is in all of our very near futures. Cheers!</div>
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London Fog</h4>
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<i>adapted from LCBO</i></div>
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1 oz <a href="http://dillons.ca/what-we-make/gin">gin</a></div>
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2 oz cold chai tea</div>
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2 tsp marmalade</div>
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1 oz lemon juice</div>
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1/2 oz simple syrup</div>
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ice</div>
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Put all ingredients in a cocktail shaker (or mason jar) and shake vigorously with ice. Strain into a tall glass full of ice and enjoy!</div>
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Kentucky Sunset Sour</h4>
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1 1/2 oz <a href="http://www.lcbo.ca/lcbo-ear/lcbo/product/details.do?language=EN&itemNumber=326009">bourbon</a></div>
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1 oz lime juice</div>
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1 oz simple syrup</div>
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1 tsp cranberry jam</div>
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ice</div>
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Put all ingredients in a cocktail shaker (or mason jar) and shake vigorously with ice. Strain into a short glass with ice. Alternately, pour into a tall glass and top with seltzer. </div>
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<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-8416644821557769812014-03-30T06:37:00.001-07:002014-03-30T16:41:08.536-07:00Shredded Chicken Mole Tostadas<div class="separator" style="clear: both; text-align: center;">
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Luke came home from school excited to tell us about an upcoming project in Social Studies. He would be assigned a partner, and they would be assigned a country. Once given the country, they would complete research and create an Imovie presentation. The finale would include a feast of food made from each country around the world. Did I just hear ethnic food served at school? My smile widened and questions came pouring out: who would be his partner? did they get to pick their country? what country would he want? Luke rolled his eyes and asked that I be patient, as he knew none of those answers yet. Everyday he came home I would ask: do you have a country yet? The answer was always no and eventually, he explained that it was in fact <i>his </i>project, not mine (ouch). </div>
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Finally a partner was assigned and it was Julia; a family friend with a foodie mom I adore. Perfection. Now we just needed to get the right country. Daily coaching over breakfast included, "don't choose USA, I'm not making their food! How about Vietnam, we could make Banh Mi sliders?" Luke reported that he and Julia were on board with the plan to acquire a country with good food and USA was not an option. When I heard they had selected Mexico, I was thrilled. When Luke reminded me that they would be choosing their own menu, I was deflated. But ye of little faith, children of foodies know how to pick good food. </div>
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They wanted to make Chicken Mole Tostadas. The original recipe used Mole Sauce from a jar, could I help them make some from scratch? Of course we could! So one Saturday afternoon, I coached while they cooked and it was a complete and utter joy. As the banana hit the hot pan, one of them said "I love the sound of hot food sizzling." The other said, "that's one of the best sounds I've ever heard." They chopped, diced, shredded and laughed, with me watching on. Prior to putting the chicken into the mole sauce, we dipped our spoons in for a little taste. It was strong and they both wrinkled their nose. I worried that the authenticity of the recipe might be too much for young palates. </div>
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We adjusted our plans and shredded the meat separately, adding sauce to the meat only enough to dampen it without overwhelming. It resembled a pulled pork in consistency, which made for a win with their classmates. Parents were invited to join the class on the day of presentations. The food was unbelievable. Butter Chicken, Egg Drop Soup, Green Tea Ice Cream, Crepes and Gelato.. the list goes on. It was amazing to see all these children trying new foods and more importantly, loving them! Even more impressive was the pride the kids exuded in the food they had created. Jamie Oliver's Food Revolution would have been pleased. We thanked Luke's teacher for creating this opportunity and left with full bellies from a morning feast. It was a good reminder to trust my child's ability and let him make his own decisions without my coaching. It was also a good reminder that we should create more opportunities for him to cook food for all of us, because it tasted very, very good.</div>
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Shredded Chicken Mole Tostadas</h4>
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<i>adapted from <a href="http://www.saveur.com/article/Recipes/Mexico-Chicken-Puebla-Mole">Saveur</a></i></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">1 oz dried mixed chiles (I used ancho, arbol and pasilla)</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">3–4-lb chicken (I used 6 chicken breasts)</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">2 cloves garlic, peeled</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">½ small plum tomato, cored</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">¼ small white onion, peeled</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">2 Tbsp unsalted butter</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">½ tsp ground cloves</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">½ tsp whole allspice berries</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">¼ tsp whole black peppercorns</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">¼ tsp. anise seeds</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">½ stick cinnamon, preferably canela </span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">¼ banana, peeled and finely chopped</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">½ small corn tortilla, roughly chopped</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">3 Tbsp whole almonds</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 ½ Tbsp sesame seeds</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">2 Tbsp raisins</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 slice white sandwich bread crumbled (use gf bread if needed)</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">2 oz. unsweetened chocolate</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 Tbsp. finely chopped <a href="http://www.google.ca/imgres?imgurl=http://0.tqn.com/d/mexicanfood/1/0/G/6/Salsas-Steps-240.jpg&imgrefurl=http://mexicanfood.about.com/od/techniques/ss/Piloncillo.htm&h=194&w=259&tbnid=SY1aRZr8L8Wn8M:&zoom=1&tbnh=150&tbnw=200&usg=__HKCCj1DRBxujfMZ41yC9WIBnAyM=&docid=JWsLFaJ527pWvM&itg=1&sa=X&ei=ZBQ4U4O7Gor1qwH1m4CwDw&ved=0CLcBEPwdMAo">piloncillo</a></span><span style="background-color: white; line-height: 21px;"> or packed light brown sugar</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">2 tsp. kosher salt</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">To serve: tortilla chips or shells, guacamole, shredded cabbage, sour cream, hot sauce, salsa, cheese.</span></span></div>
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<span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Preheat oven to 375degrees.</span></span></div>
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<span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Line a baking sheet with foil and place a baking rack over top. Place chicken on rack and bake until just cooked through, about 20min. Reserve chicken.</span></span></div>
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<span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Heat a large skillet over medium-high heat. Working in batches, add dried chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles, discarding seeds Transfer chiles to a blender or food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside. </span></span></div>
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<span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Heat butter in a large saucepan over medium-high heat. Add cloves, allspice, peppercorns, anise seeds, and canela, and cook, stirring constantly, until lightly toasted and fragrant, about 3 minutes. Add banana and cook, stirring, until lightly browned, about 5 minutes. Add tortilla, and cook, stirring, until lightly toasted, about 2 minutes. Add almonds and sesame seeds, and cook, stirring, until lightly toasted, about 4 minutes. Add reserved chile purée and vegetable purée, along with raisins and bread, and bring to a boil; reduce heat to medium-low, and cook until all ingredients are softened, about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth, at least 4 minutes.</span></span></div>
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<span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Return saucepan to medium-high heat with mole sauce. Add chocolate, piloncillo, and salt, and cook until chocolate and sugar dissolve and sauce is smooth, about 5 minutes. Arrange chicken in pot and cover with the sauce and reduce heat to low. Simmer untouched for about 10-15min. Remove from heat and pull chicken from sauce to a large plate. Using two forks, shred the chicken into bit size pieces. Place shredded chicken in a large bowl and add mole sauce one cup at a time, until desired saucy level is achieved. </span></span>If you love the mole sauce, feel free to use all of it when shredding your own meat. </div>
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<span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Serve on top of nacho chips, taco or tostada shells. Top with guacamole, queso fresco cheese, shredded red cabbage, hot sauce, sour cream, salsa etc. Enjoy!</span></span></div>
<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-55712551453048665472014-03-19T13:14:00.001-07:002014-03-19T13:14:06.943-07:00Breakfast Cookies (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mqhbLXcVUXs/UxSwNqb_6LI/AAAAAAAAC_E/AtHPEpGB8fI/s1600/rink+2014+02+10+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mqhbLXcVUXs/UxSwNqb_6LI/AAAAAAAAC_E/AtHPEpGB8fI/s1600/rink+2014+02+10+023.JPG" height="245" width="320" /></a></div>
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A couple months ago I started a new job, although still with the same employer, it is a different role for a year. It was one of those opportunities that land on your lap and you'd be crazy to turn it down. The role I was in already was a satisfying one, so leaving it was a tough choice. Colleagues I loved, work that challenged me, coupled the ability to go home everyday, leaving work behind me. Leaving that comfort behind was scary at first, but I've quickly settled into my new role.</div>
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<a href="http://4.bp.blogspot.com/-6gh_C4jIb2c/UxSwOeWtAlI/AAAAAAAAC_Q/Jkhc5tHYpiM/s1600/rink+2014+02+10+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6gh_C4jIb2c/UxSwOeWtAlI/AAAAAAAAC_Q/Jkhc5tHYpiM/s1600/rink+2014+02+10+016.JPG" height="240" width="320" /></a></div>
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Upon my arrival to the new unit, I was introduced to several new colleagues. My new supervisor would introduce me like this: "she is an amazing cook! I hear she brings treats into work". While this is true, it was kinda strange to have this idea firmly planted in co-workers' heads as a first impression. Given such an invitation it wasn't long before I started sharing food. I dropped off a <a href="http://kaleeats.blogspot.ca/2014/02/black-bean-chocolate-chili-cookies.html">Chili Chocolate Cookie</a> to my boss one afternoon. She graciously accepted and then said, "is there butter in them? I'm vegan." What? Who takes a cookie and then asks if they are vegan? When are cookies ever vegan? Eggs? Butter? These are mainstays! But alas, that Chili Choc Cookie was vegan (what are the chances) and she loved it.</div>
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<a href="http://2.bp.blogspot.com/-80I0QoK5Bbs/UxSwQZESUiI/AAAAAAAAC_Y/zoFyKpHVdCc/s1600/rink+2014+02+10+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-80I0QoK5Bbs/UxSwQZESUiI/AAAAAAAAC_Y/zoFyKpHVdCc/s1600/rink+2014+02+10+021.JPG" height="260" width="320" /></a></div>
Breakfast cookies have been on my 'to-make' list for some time, so when I came across a vegan version, I knew I needed to give it a whirl for my new coworkers. Shared at a recent staff meeting they were a hit with everyone there, including those who claimed to dislike healthy foods. Wholesome and tasty, you can easily share these with any group of people (vegan or not). Feel free to play around with the nuts and seeds to suit your tastes and pantry. A "flax egg" could be used instead of chia as well.. <br />
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<h4>
Breakfast Cookies (Vegan)</h4>
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<i>adapted from <a href="http://www.becauseilikechocolate.com/2013/10/wake-and-bake-vegan-breakfast-cookies.html">Because I Like Chocolate</a></i></div>
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<span style="font-family: inherit;">1/4 cup applesauce</span></div>
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<span style="font-family: inherit;">2 Tbsp almond butter</span></div>
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<span style="font-family: inherit;">3/4 cup brown sugar</span></div>
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<span style="font-family: inherit;">2 tbsp. ground chia seed</span></div>
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<span style="font-family: inherit;">1 tsp. vanilla</span></div>
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<span style="font-family: inherit;">3/4 cup whole wheat flour</span></div>
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<span style="font-family: inherit;">1/4 cup bran</span></div>
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<span style="font-family: inherit;">1 cup rolled oats</span></div>
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<span style="font-family: inherit;">1/2 tsp. baking powder</span></div>
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<span style="font-family: inherit;">1/2 tsp. baking soda</span></div>
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<span style="font-family: inherit;">1/4 cup hemp seeds</span></div>
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<span style="font-family: inherit;">1/4 cup pumpkin seeds</span></div>
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<span style="font-family: inherit;">1/4 cup dried cherries</span></div>
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<span style="font-family: inherit;">Heat your oven to 350F and line 2 cookie sheets with parchment paper. </span></div>
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<span style="font-family: inherit;">Mix together the applesauce, almond butter, brown sugar, chia seed and vanilla and allow to sit for about 10 min, until chia is softened. In a small bowl, mix together the dry ingredients and add to the wet unt</span><span style="font-family: inherit;">il thoroughly combined. Spoon about 2 Tbsp per cookie onto baking sheet. They don't spread much, so a light tap on the top with the back of the spoon will help. </span><span style="font-family: inherit;">Bake at 350F for 12-13 minutes. Cool and enjoy!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-55126079177646875762014-02-24T09:55:00.000-08:002014-02-24T09:55:01.919-08:00Green Lentil Horseradish Apple Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-M0mgXC2s8-4/Uwt7J_4VzrI/AAAAAAAAC-k/OKd-QLHRX0c/s1600/FOOD+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M0mgXC2s8-4/Uwt7J_4VzrI/AAAAAAAAC-k/OKd-QLHRX0c/s1600/FOOD+006.JPG" height="240" width="320" /></a></div>
It's<a href="http://kaleeats.blogspot.ca/2013/01/almond-sweet-potato-chickpea-and-greens.html"> Soup Group 2014</a> and my contribution this year is a Green Lentil, Horseradish, Apple Soup. What it lacks in beauty (ever tried to photograph a bowl of brown mush?), it makes up for in taste. The horseradish was a surprising ingredient for me to include. Prior to the soup, my only experience has been served alongside roast beef. And in that instance, I disliked it greatly. Thankfully, a friend made this soup for me to try a few years ago and only out of politeness did I eat it. Shocked at how tasty it was, I'm a convert now.<br />
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Fresh horseradish can be found in most grocery stores. It looks like a gnarly carrot that met up with celery root. In fact, when I purchased the one pictured above the young cashier had no idea what it was. I turned to the young man bagging the groceries and asked for his guess. He said "celery root", which was reasonable but wrong. I'm sure after I left the two of them discussed how totally annoying middle aged foodie shoppers are. Whenever cashiers ask me "what is this" I generally include a mini education about how delicious and healthy the ingredient in question is! Previous cases include: swiss chard, collard greens, fennel, Meyer lemons and tonic water. What can I say? I think everyone should eat well.</div>
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<h4>
Green Lentil Horseradish Apple Soup</h4>
<div>
<i>adapted from <a href="http://www.amazon.ca/The-Flavour-Principle-Lucy-Waverman/dp/1443413437">The Flavour Principle</a></i></div>
<div>
<br /></div>
<div>
1 Tbsp coconut oil</div>
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1 cup chopped onion</div>
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2 tsp cumin</div>
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2 tsp ground ginger</div>
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1 tsp salt (omit if using boxed stock)</div>
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2 cups green lentils</div>
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6 cups vegetable stock, preferably homemade </div>
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2 green apples, chopped (I didn't peel because my blender is high power)</div>
<div>
4 tsp freshly grated horseradish</div>
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4 tsp lemon zest</div>
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<br /></div>
<div>
In a large pot, on medium heat, melt coconut oil. Add onions and saute until softened, about 10min. Add spices and lentils and stir on heat for about 2min. Add stock and scrape up any browned bits from the bottom. Add apples, horseradish and lemon zest and bring to a boil. Reduce heat to a simmer and cook until lentils are softened, about 30 min. Puree in batches. Season with salt and pepper to taste.</div>
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-5667931991226513232014-02-17T15:44:00.000-08:002014-02-17T15:44:21.276-08:00White Bean, Grain and Dill Salad in a Jar<div class="separator" style="clear: both; text-align: center;">
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I'm super late to the salad in a jar party, of this I am sure. As someone who keeps a small kitchen in my cupboard at work, the need to pack every little bit of a meal into a jar was never necessary. The genius of it that I missed was how it could be made for days in a advance and never lose its freshness. In fact, those little bits in the bottom so close to the dressing? They're marinating in goodness making the salad even better on day two or three. How could I have been so wrong.</div>
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Don loves when I fill the fridge with these for the week. It's the perfect meal for him to grab as he runs out the door in the early morning hours. Even I, with my work cupboard full of knives, cutting board, vinegars and oils has to admit this is a quick way to eat lunch. The secret is in the packing. There are <a href="http://ohsheglows.com/2012/02/16/whole-foods-layered-salad-with-oil-free-orange-ginger-dressing/">lots</a> of <a href="http://www.thekitchn.com/how-to-pack-the-perfect-salad-in-a-jar-cooking-lessons-from-the-kitchn-192174">posts </a>out there on what order this should go in, but my favourite is to put a bean right after the dressing, followed by a grain, crunchy veggies and then greens.</div>
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I tried out a new grain in this salad:<a href="http://mysmartfoods.com/"> Cavena Nuda</a>. Marketed as the "rice of the prairies", its a chewy nutrient dense grain that adds texture to this salad. You could easily use spelt, farro, barley or even quinoa in it's place. The dressing is a little thick, meaning it won't slide up onto your greens if your jar accidentally gets tilted or tipped. This also means, you have to scrape the bottom a little but trust me, of the two choices this is the better one. No one wants to open a salad jar at noon, only to see it's become a soggy depleted mess from the backpack trip into work.<br />
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<h4>
White Bean, Grain and Dill Salad in a Jar</h4>
<div>
1 cup cooked white beans (I cooked mine in the slow cooker with some fresh sage, garlic and thyme)</div>
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1 cup cooked Cavena Nuda (or barley, farro, quinoa)</div>
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1 cup shredded carrots</div>
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1 cup grated red cabbage</div>
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1 head romaine lettuce, spinach or kale</div>
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4 Tbsp dill dressing (recipe below)</div>
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4 wide mouth jars</div>
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<b>Dill Dressing</b></div>
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1/4 cup fresh lemon juice</div>
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1/3 cup olive oil</div>
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1 Tbsp chia seeds</div>
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3 Tbsp Greek yogurt</div>
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3 Tbsp fresh dill</div>
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3 Tbsp fresh parsley</div>
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1 tsp sea salt</div>
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1 tsp pepper</div>
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Put all ingredients in blender and pulse until mixed. Store in fridge up to one week.</div>
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Assembly: In this order, put in each jar: 4 Tbsp dill dressing, 1/2 cup beans, 1/2 cup grains, 1/2 cup red cabbage, 1/2 cup carrots. Top with a good handful of lettuce. Don't be afraid to push down into the jar. When ready to eat, dump into a bowl or plate and toss to eat. Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-81948077813042227282014-02-12T17:30:00.001-08:002014-02-18T22:13:46.325-08:00Black Bean Chocolate Chili Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RqRVzfLH0tU/UvwbYExrfYI/AAAAAAAAC9g/nlMcxC8WKCE/s1600/DSCN0629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RqRVzfLH0tU/UvwbYExrfYI/AAAAAAAAC9g/nlMcxC8WKCE/s1600/DSCN0629.JPG" height="240" width="320" /></a></div>
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It's almost Valentine's Day and this might be our best one yet. Don and I have never celebrated this silly holiday. Perhaps because we were married a mere six days past the 14th, we have both passed on giving gifts or celebrating any sort of romantic notions. Having kids changed this game plan a little, as the school system is quick to embrace the Valentine's culture. For years we have made cards and chocolate dipped strawberries to share with classmates. It's fun, but often a mad rush to have them completed in time.<br />
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This year both kids have advised they no longer need to take cards or snacks. Although I'm a little sad that they're growing up, I'm relieved to skip the late night antics of February 13th. If I were baking for Valentine's Day this year, it would be these cookies. Deceptively decadent, you'd never know just how nourishing they are. Free of refined sugars, flours and with a surprising kick of protein, it's a wonderful treat to foil all the crap you're likely to be offered. <br />
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<h4>
Black Bean Chocolate Chili Cookies</h4>
<i>adapted from <a href="http://www.mynewroots.org/site/2011/11/black-bean-chocolate-chili-cherry-cookies-2/">My new Roots</a></i><br />
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1 ½ cups black beans, cooked</div>
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2 Tbsp. coconut oil </div>
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1/3 cup cocoa powder</div>
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1/4 tsp. coarse sea salt, plus more for sprinkling</div>
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1/2 tsp. cayenne pepper</div>
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1/3 cup maple syrup</div>
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2 Tbsp. chia seeds </div>
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1 tsp. vanilla extract</div>
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1/3 cup chopped dark chocolate (80% or higher)</div>
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1/4 cup chopped dried cranberries<br />
1/4 cup raw cacao nibs</div>
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Preheat oven to 375°F. Line a baking sheet with parchment paper.<br />
Mix chia seeds, maple syrup, and vanilla in a bowl and reserve.</div>
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Place drained and well-rinsed beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Add maple syrup and chia mixture and pulse to incorporate. Remove blade from the food processor and add chopped chocolate and cranberries. Mix well.</div>
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Spoon cookie batter onto lined baking sheet. Sprinkle cacao nibs on top of cookies, then using the back of the spoon, flatten top of cookies slightly. Sprinkle with coarse sea salt, liberally. Bake for 15 minutes until the edges are browning. </div>
Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-66519977782403542312014-02-08T06:51:00.000-08:002014-02-08T06:51:07.411-08:00Morocan Carrot and Lentil Soup<br />
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<a href="http://3.bp.blogspot.com/-q6gXjB4gXMs/UvZDgGjJZOI/AAAAAAAAC9I/G3EL_7mlbX8/s1600/rink+lots+of+snow+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-q6gXjB4gXMs/UvZDgGjJZOI/AAAAAAAAC9I/G3EL_7mlbX8/s1600/rink+lots+of+snow+019.JPG" height="221" width="320" /></a></div>
In February of 1998, I went to an Oscars party at the Hard Rock Cafe with some coworkers. It was the first time I watched all the nominated films in advance. I wanted to look like I knew what I was talking about. When I ran out of people to watch movies with, I started seeing the films on my own. What a revelation that was! Movies could be enjoyed by yourself. I was young and hadn't sorted out my own comfort or interests. It was the beginning of something very special. It helped that the films nominated that year were relatively mainstream: Titanic, Good Will Hunting, L.A. Confidential, As Good As It Gets and The Full Monty.<br />
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At our party, we filled out ballots, made acceptance speeches and ate great food. Who could forget Cuba Gooding Jr winning that first award and making one of my f<a href="http://www.youtube.com/watch?v=cnCMqr1QRQw">avourite acceptance speeches ever</a>? I love how he starts slow and then the enthusiasm and realization of what just happened sinks in. Or James Cameron making one of the (allegedly) <a href="http://www.youtube.com/watch?v=xJp7Wd6Af2A">worst acceptance speeches ever</a>? I guess calling yourself "King of the World" is never a good idea. On the drive home I rested my head on the shoulder of a cute guy and dreamt of a future together. We dated, we married and the rest is history. And somehow despite a busy household we have always found a way to keep seeing the movies and filling out the ballots at our annual Oscar party.<br />
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We're in the thick of watching the 2014 nominations this year and it's a nice excuse to get yourself out of the house in the middle of winter. Last year Josilin started watching nominated films too, as long as they were PG13. We have created a family tradition of sorts where we rate each movie after watching. My mind often wanders to what foods I can make to match each movie at our party. That is a work in progress and perhaps a menu I can share here in a few weeks time. <br />
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Until then, we will keep ourselves distracted from the cold by running out to movie theatres and warming up with comforting soup. It's a quick and easy one, that meets so many Kale Eats standards: healthy, vegan, gluten free, make ahead, high in protein, plus low calorie.. the list goes on. It's a winner in my books.<br />
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<h4>
Moroccan Carrot and Lentil Soup</h4>
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2 Tbsp coconut oil</div>
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1 leek, pale green and white parts only, thinly sliced</div>
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1 cup red lentils</div>
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1 clove garlic, minced</div>
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1 Tbsp cinnamon</div>
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1 tsp cumin</div>
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1/2 tsp group coriander</div>
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1/2 tsp turmeric</div>
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1/2 tsp cayenne</div>
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4 cups vegetable broth</div>
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In a large pot heat coconut oil over medium heat. Once melted add leeks and saute until softened and translucent, about 5-10 min. Add lentils, garlic and spices, stirring around until fragrant and lentils covered in oil and spices, about 2-3min. Add vegetable broth, carrots and sweet potato and bring to a boil. Reduce heat and allow to simmer until vegetables are softened. Allow to cool slightly and then puree with a blender in batches, until smooth. Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-35939178494617472942014-02-01T18:20:00.000-08:002014-02-02T08:15:37.614-08:00Cheesy Pretzel Bites<br />
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<a href="http://1.bp.blogspot.com/-IxqdLX6z1ZI/Uu2pG2S7IWI/AAAAAAAAC8Q/CyzPMXnLcTg/s1600/FSCN0659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IxqdLX6z1ZI/Uu2pG2S7IWI/AAAAAAAAC8Q/CyzPMXnLcTg/s1600/FSCN0659.jpg" height="240" width="320" /></a></div>
We're gearing up for Superbowl Sunday, how about you? Three of us are big football fans, so the game itself is <i>almost</i> as exciting as the food being served. I almost didn't get to host a party this year, if Luke had his way. We offered to let him have some friends over for the big game, but I could sense some reluctance on his part. After some further questioning he admitted his concern, "mom, you don't know how to cook food for a Superbowl. It's too healthy."<br />
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<a href="http://1.bp.blogspot.com/-zQCdN3SXFM0/Uu2ohrsGVwI/AAAAAAAAC8I/zdbv7VT2ENk/s1600/pretzel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zQCdN3SXFM0/Uu2ohrsGVwI/AAAAAAAAC8I/zdbv7VT2ENk/s1600/pretzel.jpg" height="240" width="320" /></a></div>
Said with kindness and love, he was trying to let me down slowly without admitting the issue. I took it all in stride and immediately let him know that we could break some food rules and eat not-so-healthy snacks on this day. Of course this didn't stop me from trying to find at least one dish that could be added to the menu without giving away it's nourishing qualities. I'm not going to pretend this is health food, but it at least includes some whole grains via the pretzel crumbs and perhaps some protein via the egg coating and cheese filling.<br />
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<a href="http://1.bp.blogspot.com/-OySjoRFuBFc/Uu2pI6ukgXI/AAAAAAAAC8Y/pnMhiGF0m6w/s1600/DSCN0640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OySjoRFuBFc/Uu2pI6ukgXI/AAAAAAAAC8Y/pnMhiGF0m6w/s1600/DSCN0640.jpg" height="240" width="320" /></a></div>
I liked it best dipped in some spicy apple jelly I canned in the fall, while Don and Luke thought marinara or ketchup was the best vice. Jos preferred to eat them on their own with no dip at all. Either way, they made a nice afternoon snack whether you're watching the big game or not. You might even have all the ingredients in your home already, making them an even easier snack to pull off. The measurements are approximate for flour and pretzel crumbs, so you may need a little more. Our second time making them we needed a bit more egg as well. <br />
<h4>
Cheesy Pretzel Bites</h4>
<div>
<i>adapted from <a href="http://www.aspicyperspective.com/2014/01/baked-cheesy-pretzel-poppers.html">A Spicy Perspective</a></i></div>
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<span style="color: #463428; font-family: inherit; line-height: 20px;">2 cups mozzarella cheese, cut into cubes 3/4" each</span></div>
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<span style="color: #463428; font-family: inherit;"><span style="line-height: 20px;">1 egg (may need a 2nd egg)</span></span></div>
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<span style="color: #463428; font-family: inherit;"><span style="line-height: 20px;">3 Tbsp water</span></span><br />
<span style="color: #463428; font-family: inherit;"><span style="line-height: 20px;">1/2 cup whole wheat flour</span></span></div>
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<span style="color: #463428; font-family: inherit;"><span style="line-height: 20px;">2 cups crushed whole grain pretzels</span></span></div>
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<span style="color: #463428; font-family: inherit;"><span style="line-height: 20px;">1/2 tsp smoked paprika</span></span></div>
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<span style="color: #463428; font-family: inherit;"><span style="line-height: 20px;"><br /></span></span></div>
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<span style="background-color: white; color: #463428; line-height: 20px;"><span style="font-family: inherit;">Cut the cheese into 3/4 inch segments and lay out on a plate. Freeze for about 10 min, or up to an hour.</span></span></div>
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<span style="background-color: white; color: #463428; font-family: inherit; line-height: 20px;">Preheat the oven to 350 degrees and line two baking sheets with parchment paper.</span></div>
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<span style="background-color: white; color: #463428; font-family: inherit; line-height: 20px;">Put pretzels in Ziploc bag and crush using a rolling pin, until a fairly small crumb is created. Then pour into a bowl and mix in paprika. </span><span style="background-color: white; color: #463428; font-family: inherit; line-height: 20px;">In a small bowl, whisk the eggs and water together. Then pour the flour in a third bowl. Remove half the cheese cubes from the freezer. Taking a couple at a time, dunk them in egg wash, then flour, then egg wash again. After the second dunk in egg wash, roll in the crushed pretzels and lay them on a baking sheet. Repeat with the remaining cheese cubes out of the freezer. </span></div>
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<span style="background-color: white; color: #463428; font-family: inherit; line-height: 20px;">Bake 10-12 min, until lightly browned and cheese possibly bubbling out. </span><span style="background-color: white; color: #463428; font-family: inherit; line-height: 20px;">Once out of the oven, cool for 2-3 minutes before serving. Enjoy with apple jelly, pizza sauce, mustard or ranch dressing.</span><br />
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-42855377786360914572014-01-29T09:15:00.001-08:002014-01-29T09:15:31.769-08:00Date, Carrot, Apple & Pecan Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Hnf26lJeeCM/UuWfBg3apTI/AAAAAAAAC7o/yozvFKksu34/s1600/2014+muffins+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Hnf26lJeeCM/UuWfBg3apTI/AAAAAAAAC7o/yozvFKksu34/s1600/2014+muffins+010.JPG" height="240" width="320" /></a></div>
I'm kinda obsessed with this muffin. I've made these three times in the last two weeks and shared them with almost everyone I know. The ingredient list is longer than your average muffin, but worth the extra time and effort. Sweetened with maple syrup, full of whole grains, fruits, vegetables, nuts and seeds, it's a healthy one too. The original recipe used double the sugar and while I have made that version, I prefer them more wholesome and less dessert category.<br />
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<a href="http://1.bp.blogspot.com/-fVaQbj2PlIk/UuWfEDRsF4I/AAAAAAAAC7w/FAnTJiuHMqs/s1600/2014+muffins+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fVaQbj2PlIk/UuWfEDRsF4I/AAAAAAAAC7w/FAnTJiuHMqs/s1600/2014+muffins+001.JPG" height="240" width="320" /></a></div>
They store well and taste better the second day, which is a minor miracle when it comes to muffins. In fact, on day three and four I'd still serve them to company. Given all the cold weather lately I've been using the oven plenty as an excuse to keep the kitchen warm. We're all growing a little tired of the extreme cold and finding joy in small corners of warmth has become even more valuable. A hot cup of tea or coffee is a perfect accompaniment too.<br />
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<a href="http://3.bp.blogspot.com/-o42MBUBdOUE/UuWfFVrs0bI/AAAAAAAAC74/-KhY0OfiN5M/s1600/2014+muffins+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-o42MBUBdOUE/UuWfFVrs0bI/AAAAAAAAC74/-KhY0OfiN5M/s1600/2014+muffins+005.JPG" height="240" width="320" /></a></div>
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<h4>
<span style="background-color: white; font-family: Calibri, sans-serif;">Date, Carrot, Apple & Pecan Muffin</span></h4>
<div>
<span style="font-family: Calibri, sans-serif;"><i>adapted from <a href="http://www.amazon.com/Ottolenghi-The-Cookbook-Yotam/dp/160774418X">Ottolenghi</a></i></span></div>
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<span style="font-family: Calibri, sans-serif;"><i><br /></i></span></div>
<span style="background-color: white; font-family: Calibri, sans-serif; font-size: 16px;">3 Tbsp coconut oil</span><br />
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1/2 cup spelt flour</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
5 Tbsp sucanat or brown sugar</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1/2 cup rolled oats</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2 Tbsp sunflower seeds</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
3 Tbsp pumpkin seeds</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1 tsp water</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2 Tbsp honey</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
<br /></div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1 cup whole wheat flour</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1 cup spelt flour</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2 tsp baking powder</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1 tsp cinnamon</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
pinch of salt</div>
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<div style="font-family: Calibri, sans-serif; font-size: 16px;">
4 eggs</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2/3 cup coconut oil, melted</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1/2 cup maple syrup</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2 tsp vanilla</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2 cups grated carrots</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2 cups grated apples, unpeeled</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
1 cup pecans, chopped</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2/3 cup chopped dates</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
2/3 cup hemp seeds</div>
<div style="font-family: Calibri, sans-serif; font-size: 16px;">
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Calibri, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
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Preheat oven to 375 degrees.</div>
<div style="margin: 0px;">
Mix first 8 ingredients together and reserve for crumb topping. If too dry, add a little more oil or water. Combine in a small bowl and reserve flours, baking powder, cinnamon and salt.</div>
</div>
Combine eggs, oil, maple syrup, vanilla, carrots, apples, pecans, dates and hemp seeds. Then fold in the flour mixture. Spoon into muffin liners and then top with crumb mixture.<br />
Bake 20-25min. Cool on wire rack. Taste best fully cool and even better the next day.<br />
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<div style="font-family: Calibri, sans-serif; font-size: 16px;">
Makes about 24 muffins</div>
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-34654568950237961372014-01-19T06:11:00.001-08:002014-01-19T06:11:24.681-08:00Gluten Free Rocky Road Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-togzIpuYHmk/UsGFGo57QgI/AAAAAAAAC6g/r4goUjNMGlg/s1600/xmas+and+food+065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-togzIpuYHmk/UsGFGo57QgI/AAAAAAAAC6g/r4goUjNMGlg/s320/xmas+and+food+065.JPG" height="240" width="320" /></a></div>
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All this healthy January eating is coming to a slow grind as our schedule fills with many activities. Grabbing a quick meal on the road or snacks to get us through a hockey game has started to increase. As someone who is usually far better prepared, it's cringe worthy when these stops happen. I don't judge others who need or want to make those choices, it's a personal one for sure. It's a quiet day at home today and I intend to spend it in the kitchen catching up on meals and snacks that need to be made and those that I've been wanting to make. </div>
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When I'm experimenting in the kitchen it feels more like a hobby or an interest than a chore. Trying new recipes that I know my family won't eat (but I will) falls in this category. So does any baking with chocolate. Neither Don or Luke will eat it, and Jos could go either way. I suppose in the long wrong it's to my benefit that my chocolate consumption is reduced due to their preferences. <br />
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<a href="http://2.bp.blogspot.com/-2G7dRkgB-VQ/UsGFMmJXHuI/AAAAAAAAC6w/a8k2zceXhO4/s1600/xmas+and+food+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2G7dRkgB-VQ/UsGFMmJXHuI/AAAAAAAAC6w/a8k2zceXhO4/s320/xmas+and+food+051.JPG" height="240" width="320" /></a></div>
These cookies took several attempts to get just right. Gluten free baking is often trickier to master as the techniques or ingredients vary. The volume of the egg whites makes the difference here, as does putting the mix in the fridge to thicken up. A bit like a pillowy meringue, they don't taste like a GF cookie, so feel free to share with anyone. Shared at a party these were enjoyed by all but those who live a GF lifestyle were especially thrilled to find a cookie they could eat too. <br />
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<h4>
Gluten Free Rocky Road Cookies</h4>
Ingredients:<br />
3 cups powdered sugar<br />
2/3 cup cocoa powder<br />
1/4 teaspoon salt<br />
3 large egg whites<br />
1 Tbsp vanilla extract<br />
1 cup semi-sweet chocolate chips<br />
1 cup chopped toasted, almonds <br />
1 cup mini marshmallows <br />
<br />
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.<br />
In a small bowl sift powdered sugar and cocoa powder. Whisk in salt. Reserve<br />
Add egg whites to a stand mixer and beat with whisk attachment until whites are stiff and firm (about 5min) Add vanilla and whisk until combined. Slowly add the dry ingredients until batter is smooth (about 2min) Stir in chocolate chips and almonds. <em>*Chill batter in refrigerator for 1 hour to help prevent spreading in the oven. </em> <br />
Using a teaspoon, portion out 12 cookies on each baking sheet. Place 4-5 marshmallows on top of each cookie. Bake cookies for 12-13 minutes. Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to finish cooling. <br />
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<a href="http://3.bp.blogspot.com/--AL8SaG-e-A/UsGFOzYCD0I/AAAAAAAAC64/cfMYkl34Bsc/s1600/xmas+and+food+056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--AL8SaG-e-A/UsGFOzYCD0I/AAAAAAAAC64/cfMYkl34Bsc/s320/xmas+and+food+056.JPG" height="240" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-43416197227034638412014-01-11T14:25:00.000-08:002014-01-11T14:27:10.194-08:00Orange Date Muesli with Cacao Nibs<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7tn5SpreaoE/UsF_S0FXO0I/AAAAAAAAC54/B3_fj4V0bXU/s1600/christmas+2013+180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7tn5SpreaoE/UsF_S0FXO0I/AAAAAAAAC54/B3_fj4V0bXU/s320/christmas+2013+180.JPG" height="240" width="320" /></a></div>
Wow, that's a lot of snow that fell outside our home this week. Winter is in full force and it makes me want to just stay inside, build a fire and bake all day long. The kids' dreams of a snow day were realized and they were able to delay the return to school by two days. Thankfully I had done a big grocery shop this week before the snow fell. We've been doing bits and pieces of the Bon Appetit's Food Lover's Cleanse this New Year which came with its own shopping list.<br />
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Most weeks I would not have been that prepared or have so many ingredients at the ready in our home. With a small grocery store just down the street, I make frequent stops there. If there was ever an intervention on my bank account spending I suspect their first question would be: do you really need to buy groceries 5 days a week? The short answer is no, the long answer is, I'm happier this way. Although being so prepared and well stocked this week has made life easier, perhaps this should be my new year resolution?<br />
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<a href="http://1.bp.blogspot.com/-Y1shqS2UgaA/UsF_bFtM5eI/AAAAAAAAC6I/IvIy9oGBch8/s1600/christmas+2013+181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Y1shqS2UgaA/UsF_bFtM5eI/AAAAAAAAC6I/IvIy9oGBch8/s320/christmas+2013+181.JPG" height="240" width="320" /></a></div>
Don and I have enjoyed this for breakfast several times. Made the night before, it's perfect for those busy mornings when school isn't cancelled and work awaits. As a daily smoothie breakfast drinker, I was surprised how nourished and delicious this option was. The texture can be a bit thick, so feel free to add a little milk to loosen things up a bit in the morning if you like. The dried mulberries and goji berries could be any dried fruit, like cranberry, cherry or raisins if you like.<br />
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<h4>
Orange Date Muesli with Cacao Nibs</h4>
<em>note: we have made this both with the fresh squeezed orange juice and without. There is no doubt it's a little tastier with that addition, but I recognize not everyone has it on hand. Feel free to sub milk or even a little water.</em><br />
<em><br /></em>
<em>adapted from <a href="http://www.bonappetit.com/recipe/orange-date-muesli-coconut-cacao-nibs">Bon Appetit</a></em><br />
<em></em><br />
<span class="quantity">1/2 cup </span><span class="unit"></span><span class="name" itemprop="ingredients">orange, peeled and chopped </span><br />
<span class="name" itemprop="ingredients">1 Tbsp fresh squeezed orange juice <em>(optional, see notes)</em></span><br />
<span class="ingredient"><span class="quantity">1-2 </span><span class="unit"></span><span class="name" itemprop="ingredients">Medjool dates, finely chopped</span></span><br />
<span class="ingredient"><span class="quantity">1/2</span><span class="unit">cup </span><span class="name" itemprop="ingredients">plain low-fat Greek yogurt</span></span><br />
<span class="ingredient"><span class="quantity">1/3</span><span class="unit">cup </span><span class="name" itemprop="ingredients">old-fashioned oats</span></span><br />
<span class="ingredient"><span class="name" itemprop="ingredients">1 Tbsp Goji berries</span></span><br />
<span class="ingredient"><span class="name" itemprop="ingredients">1 Tbsp white mulberries</span></span><br />
<span class="ingredient"><span class="name" itemprop="ingredients">1 Tbsp chia seeds</span></span><br />
<span class="ingredient"><span class="quantity">1 Tbsp cac</span><span class="name" itemprop="ingredients">ao nibs</span></span><br />
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<div class="" style="clear: both; text-align: left;">
Stir together chopped orange, orange juice, dates, yogurt, berries, chia seeds and oats. Cover and chill overnight. Just before serving, top with cacao nibs. Enjoy!</div>
<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-90207536014623484052014-01-05T17:54:00.000-08:002014-01-05T18:45:36.306-08:00The Best of 2013 <br />
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Happy New Year everyone! It's been a great start to 2014 here at our home and I hope it's the same wherever you are. The Best of 2013 lists of being going on for sometime now throughout all kinds of media and it's hard not to feel completely saturated. I could never pick my favourites of 2013, so I'll let your page views do the talking. Here are the top 5 posts from Kale Eats this year. Starting with #5:<a href="http://kaleeats.blogspot.ca/2013/01/almond-sweet-potato-chickpea-and-greens.html">Almond Sweet Potato Chickpea and Greens Soup</a>. A healthy protein rich soup, this is quite timely if you're doing any sort of January detox or diet. Posted in January of 2013, I suspect that exactly what I was doing at that time.<a name='more'></a><br />
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Coming in at #4 is the <a href="http://kaleeats.blogspot.ca/2013/10/quinoa-brownies.html">Quinoa Brownies</a>. Very rich, not too sweet but gluten free, I can see how they would catch a lot of attention. Every food trend list I read claims gluten free is still going strong, so I suppose this supports that idea. A sweet memory from my CSA veggie pick up, I can't wait to try Karen's version of these again.<br />
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A bit of a surprise for me was #3: <a href="http://kaleeats.blogspot.ca/2013/02/fennel-blood-orange-pistachio-kale-salad.html">Fennel Blood Orange Pistachio Salad</a>. It's a tasty salad, that goes without saying, but it's very healthy and uses some irregular ingredients. Both millet and blood oranges are not on my usual grocery list and I assumed that was the same for all of you. <br />
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One of Don's favourites from this is #2: <a href="http://kaleeats.blogspot.ca/2013/03/vietnamese-meatball-soup.html">Vietnamese Meatball Soup</a>. Created out of circumstance, and a husband who I thought wouldn't eat them. There's nothing authentic about this recipe but it sure does fit the bill when you're looking for a main course soup that's a little different.<br />
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A soup I've been making for a long, long time is your choice for #1: <a href="http://kaleeats.blogspot.ca/2013/04/buttercup-squash-tomato-soup.html">Buttercup Squash Tomato Soup</a>. Perhaps it the simplicity of the preparation and very short list of ingredients that caught your eye? Was it the use of a squash that is so often left behind and few recipes exist for? I don't know, but it was far and away the most viewed and most <a href="http://www.pinterest.com/kaleeats/kale-eats/">pinned</a> recipe this year. Thanks so much to all who visited this year and can't wait to see what 2014 will bring for us all! Stay tuned for lots more healthy soups, salads and mains; sprinkled with the occassional sweet too.Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-73848520074118082522013-12-27T15:50:00.000-08:002013-12-27T20:18:26.297-08:00Hot Cranberry Sage Sipper<div class="separator" style="clear: both; text-align: center;">
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Now that the craziness of Christmas has passed, we are settling back into some sort of normal around here. My heart is full of gratitude for the love and kindness of both family and friends both near and far. There is no greater gift than knowing you are loved and valued. Spending time together and creating memories is a wonderful gift that I cherish every year. Although Skype plays a hand in making some of those memories, it is the time taken to converse, laugh and reminisce that matters most.<br />
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As we look ahead to 2014 it is my hope that our lives will continue to be so blessed and more importantly, that we will recognize it as such. With children who are beyond entitled, it is tricky to teach them to appreciate what they have. Short of a daily reading of the Globe and Mail to discuss the daily tragedies around the world, I am perplexed how to make this realization part of their understanding. We are able to give and share so much with them, it is hard to know when it is too much. Perhaps post Christmas is not the best time to evaluate how spoiled my kids are. The multitude of blessings is magnified at this time.<br />
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In the meantime, we'll be ringing in the New Year in just a few days and celebrating what a wonderful year 2013 was. We enjoyed this hot punch over the holidays a few times and was well received at many a party. The gin really pairs well with the woodsy sage, feeling like a warm winter drink. I use <a href="http://dillons.ca/">Dillons Unfiltered Gin</a>, as it has become my absolute favourite this fall. Locally made and handcrafted, it's worth finding if you live in Ontario. <a href="http://lcbo.com/lcbo-ear/lcbo/product/inventory/searchResults.do?language=EN&itemNumber=358556">LCBO</a> has started carrying it, or you can have it shipped from <a href="http://dillons.ca/made-here">their store.</a> </div>
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<h4>
Hot Cranberry Sage Sipper</h4>
<em>adapted from <a href="http://www.thekitchn.com/afterdinner-recipe-hot-cranberry-punch-recipes-from-the-kitchn-196060">TheKitchn</a></em><br />
<br />
3 tsps black peppercorns <br />
1 cardamom pod<br />
2 cups frozen or fresh cranberries <br />
<div>
1/2 cup honey<br />
1/4 cup fresh sage leaves</div>
<div>
1 orange sliced</div>
<div>
1 cup gin</div>
<div>
Place peppercorns and cardamom in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add cranberries, honey, and 1 cup water and simmer over medium heat until thick and syrupy and some of the liquid has evaporated, about 7-10 minutes. </div>
Smash cranberries with a fork. Add the remaining 4 cups water, orange slices and sage, and simmer for about 15 minutes. Strain the mixture, smashing the cranberries once more, then discard solids. <br />
To serve, add the gin and warm over low heat until steaming. Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com2tag:blogger.com,1999:blog-7965268505145382437.post-13013394069701181882013-12-22T09:08:00.002-08:002013-12-22T09:08:42.088-08:00Roasted Yellow Pepper Red Lentil Soup<div class="separator" style="clear: both; text-align: center;">
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We are stormed in today here in the Kale Eats kitchen. The roads are covered with ice and our plans for a family Christmas cancelled. Luke was quite sad that we couldn't make the trip to visit family, stating that he just didn't feel festive without this tradition. In a spirit of making the best out of a free day at home I suggested we head to the kitchen together. The kids plan to make some Christmas cookies but I thought we'd start with a healthy soup.<a name='more'></a><br />
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Last year we <a href="http://kaleeats.blogspot.ca/2012/12/carrot-parsnip-and-apple-soup.html">delivered jars of soup as gifts</a> to friends and family and they were well received. Although sweets dominate our gatherings these days, it's nice to give a little health to others too. Once again, it's a fairly simple and quick soup that comes together with only a few ingredients and improves with time. If you don't find yourself making this before Christmas, I guarantee it will be the exact recipe you're looking for come January. Full of fibre, protein and veggies it's a low calorie tasty lunch for all.<br />
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<h4>
Roasted Yellow Pepper Red Lentil Soup</h4>
5-6 yellow peppers, quartered and seeded<br />
1 Tbsp coconut oil<br />
1 large onion, chopped<br />
1 clove garlic, minced<br />
1 cup red lentils<br />
4 cups water or broth<br />
salt and pepper to taste<br />
<br />
Preheat oven to 425 degrees. <br />
On a large baking sheet, place peppers in single layer. Once oven is hot, switch setting to broil and place peppers under broiler until starting to blacken (about 5-10min). Remove from oven and place in a paper bag for about 5 min.<br />
Remove peppers from bag and peel off skins. Dont' worry if they don't all come off cleanly.<br />
In a large pot, add coconut oil on medium heat. Add onions and saute until translucent. Add garlic and stir about 3min. Add lentils and stir about 1min. Add water and bring to a boil. Reduce heat and simmer until lentils softened (about 20min). <br />
Puree soup in batches in blender. Add salt and pepper to taste (it will need quite a bit of salt if using water). Enjoy!<br />
Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-37160812321813274872013-12-16T16:49:00.000-08:002013-12-16T16:49:03.694-08:005 Spice Poached Pear and Beet Salad<div class="separator" style="clear: both; text-align: center;">
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It's freezing here in Kale Eats country and I wouldn't have it any other way! Think I've lost my marbles? Let me explain. Our backyard is home to a large ice rink, lovingly built and maintained by Don, year after year. In fact, I think this is our seventh year with a rink of some sort. While this sounds very quaint and idyllic, the reality is both hard work (done entirely by Don) and a lot of worrying (also done entirely by Don). Will it be cold enough to freeze? Is there a leak in the liner? Is the ground level enough that the water doesn't need to be too deep? Friends, this is my entire winter. The weather channel is constantly being checked, with the long range forecast a beholden sight. Should Mother Nature alter her course, it's possible swearing occurs.<br />
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Although I jest that it's painful to live with this "stress" in my house, the truth is that the rink brings much joy to our home. Watching our own kids and their friends whizzing about in the backyard is a thing of beauty. There are days they last 6-8 hours out there, as long as we deliver hot drinks and food periodically. Don's built a small cubby with a heater and seats when they want to take a break.<br />
On these cold winter's night there is nothing like a comforting warm bowl of soup. There is no shortage of <a href="http://kaleeats.blogspot.ca/2013/11/butternut-squash-apple-soup.html">soup</a> <a href="http://kaleeats.blogspot.ca/2013/04/buttercup-squash-tomato-soup.html">recipes</a> on this site, but sometimes you need a little something to serve along side it. The salad has a nice warming winter feel to it, despite being cold and fresh. The spices evoke memories of hot apple cider alongside the earthy beets.<br />
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I won't be delivering this salad out to the skaters in the backyard anytime soon; they prefer hot apple cider and cookies, but I might enjoy it while looking out the window at them. The components can all be made in advance which makes assembly both quick and easy. We have also enjoyed it with some cooked quinoa tossed in to make it more of a substantial meal.<br />
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<h4>
5 Spice Poached Pear and Beet Salad</h4>
<em>adapted from <a href="http://lcbo.com/fooddrink/index.shtml">LCBO Food and Drink</a></em><br />
<em></em><br />
2 whole cardamom pods, crushed<br />
1 whole star anise<br />
1 whole nutmeg<br />
1/4 tsp black peppercorns<br />
1/4 tsp salt<br />
2 thin slices ginger root<br />
2 wide strips lemon zest<br />
1 cup water<br />
1/4 cup rice vinegar<br />
1/8 cup honey<br />
<br />
2 pears, peeled, halved and cored<br />
2 small beets, peeled and chopped into matchsticks<br />
2Tbsp olive oil<br />
1/4 cup toasted almonds<br />
4-6 cups spinach<br />
1 carrot, thinly sliced<br />
<br />
Combine first 10 ingredients in a medium saucepan and bring to a gentle boil over medium-low heat. Add pears and poach 5-10mins until just tender. Remove with a slotted spoon and reserve. Add beets to hot mixture and poach 10-15min until tender. Remove with a slotted spoon and reserve.<br />
Strain the liquid mixture to remove all spices and solids and return to saucepan. Bring to a boil over medium-high heat and boil for 10min until syrupy and reduced to about 1/3 cup. Transfer to a mason jar, add oil and salt to taste. Shake and reserve. <br />
To serve, on 4 plates arrange a pile of spinach. Top each with 1/2 pear sliced thin and 1/4 of the beets and carrots. Drizzle dressing on top and sprinkle toasted almonds.<br />
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-58146904256075543742013-12-10T19:27:00.000-08:002013-12-10T19:27:47.726-08:00Cranberry Orange Quinoa Loaf<div class="separator" style="clear: both; text-align: center;">
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Old friends are the souls that connect us to our past and keep us rooted in the future. I had the pleasure of lunching with an old pal today for her birthday. A mother to four busy kids, she is quite the remarkable woman. I delivered lunch to her home (kale salad and <a href="http://kaleeats.blogspot.ca/2013/01/rutabaga-apple-soup.html">rutuabaga soup</a>) and this loaf for dessert. We lunched, we caught up and mostly we basked in a quiet hour for two busy moms to reflect on the journey of parenting, marriage and our own happiness.<br />
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Living together about twenty years ago, I was known to make meals for the whole house of girls. Even then, no matter what I made, her response was always the same, "that is delicious!" This was a good audience to try something new and different on, even now. The addition of quinoa might seem a little strange but it adds a nice heft to it. The first time I added quinoa to a baked good it was out of necessity. Some leftover quinoa sitting in the fridge made me think, why not throw in a muffin or cake? I've made several recipes since and am always amazed at what a nice density it brings to baked goods. It blends right in and unless someone tells you it's there, you won't notice it.<br />
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My friend doesn't have much a sweet tooth and so my aim was to deliver something just barely sweetened. With no sugar in the loaf itself, the sweetness comes from the sprinkle of demerara sugar on top and drizzle of glaze as well. If you like things a little sweeter, feel free to add 1/4 to 1/2 cup of sugar to the batter itself. Simply whisk it in with the dry ingredients.</div>
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Although this was a birthday treat, I think it makes a great Christmas gift as well. Wrapped tightly it will keep for a day or two. The cranberries bring a festive flavour and colour that just scream Happy Holidays to me! With a hot cup of tea or coffee, it makes for a great Christmas morning snack.<br />
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<h4>
Cranberry Orange Quinoa Loaf</h4>
<div>
<i>adapted from <a href="http://eat-drink-love.com/2013/12/cranberry-orange-bread/">Eat Drink Love</a></i></div>
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<i><br /></i>1 3/4 cups whole wheat flour</div>
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1/2 cup cooked quinoa</div>
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1 Tbsp baking powder</div>
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1/2 tsp salt</div>
<div>
1 Tbsp orange zest <em>(about one orange)</em><br />
1/4-1/2 cup demerara sugar <em>(optional; see notes above)</em></div>
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2 eggs</div>
<div>
2/3 cup freshly squeezed orange juice</div>
<div>
1/3 cup melted coconut oil <em>(or butter)</em></div>
<div>
1 1/2 cups cranberries <em>(I used frozen)</em></div>
<div>
1 cup walnuts <em>(optional)</em></div>
<div>
2 Tbsp demerara sugar</div>
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<br /></div>
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Preheat oven to 350 degrees. Grease a loaf pan with about 1 Tbsp butter or coconut oil and dust about 1 Tbsp flour. Shake flour around and dump out any that does not stick to sides.</div>
<div>
In a large bowl, whisk together flour, quinoa, orange zest, sugar (if using) baking powder and salt. Create a well in the middle and reserve. In a small bowl, whisk together orange juice, eggs and coconut oil. Pour wet ingredients into well in bowl of dry and mix until just coming together. Add cranberries and walnuts and stir to combine. Pour batter into prepared pan and sprinkle with sugar. Bake 50-60min until pick comes out clean.</div>
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Transfer to a rack to cool and drizzle with orange glaze (recipe below).</div>
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<br /></div>
<div>
<b>Orange Glaze</b></div>
<div>
1 cup icing sugar</div>
<div>
3-4 Tbsp orange juice</div>
<div>
pinch sea salt</div>
<div>
Whisk all ingredients together and drizzle on warm cake. </div>
Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-42200588522818491772013-12-07T10:34:00.002-08:002013-12-07T10:34:48.304-08:00Beet & Sweet Potato Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
Going to work everyday is never going to be my favourite thing to do. I'd happily stay home with my kids and give back to the community in different ways if it were up to me. Unfortunately for me, the life we have built relies on me bringing home a pay cheque and thus my dreams of baking muffins every morning and feeding the homeless go unrealized. Truthfully, if I must work, I am exactly where I want to be. Surrounded by amazing co-workers and a job that both challenges and satisfies me, I have no reason to complain.<a name='more'></a><br />
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It surprises me how often co-workers share with me a recipe they have made. Some I quickly write down and others I politely listen to their passion while realizing it's not something I'm crazy about (think canned soup, pork chops and stuffing from a box). Once and awhile someone will bring a sample to share and that was the case with this soup. I would have told you I am the queen of all soups and that you likely couldn't surprise me with a flavour unknown to me. Of course there are always tweaks and seasoning to play around with, but my sense was I had seen or tasted most combinations.<br />
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No one likes to be wrong, but in this instance I was so glad that I was. Never had I thought to put sweet potatoes and beets together! Coconut milk and tumeric too; are you kidding me? If the recipe had been shared on paper, I'm not sure I would have made it. Maybe. But to have a sample delivered, minutes before my lunch break was the perfect circumstance. I've made this a few times since trying her version, both with a secret ingredient and without.<br />
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When I tasted that soup I knew there was something in it I had never tasted before. After a little questioning I learned that she had added the spice condiment known as <a href="http://en.wikipedia.org/wiki/Vegeta_(food)">Vegeta.</a> I was surprised to find this in my local small supermarket. It's a little bit like a vegetable bouillon but without the artificial taste. If you can get your hands on some, I recommend adding it. In its absence, you could go the bouillon route or simply a little more salt at the end. Lastly, although the bowl looks an awful lot like a big pile of ketchup, it truly does taste amazing. I hestitated whether to share it here simply because it looks so lousy. Taste won out and you can too.<br />
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<h4>
Beet & Sweet Potato Soup</h4>
<div>
2 large sweet potatoes</div>
<div>
2 large beets</div>
<div>
4 cups water</div>
<div>
1-2 Tbsp coconut oil</div>
<div>
1 large onion chopped</div>
<div>
1 clove garlic minced</div>
<div>
1 tsp sea salt</div>
<div>
1 tsp tumeric</div>
<div>
1 tsp cumin</div>
<div>
1/2 tsp cayenne</div>
<div>
2 tsps <a href="http://en.wikipedia.org/wiki/Vegeta_(food)" target="_blank">Vegeta</a> (<i>optional)</i></div>
<div>
1 can coconut milk</div>
<div>
salt/pepper</div>
<div>
<br /></div>
<div>
Preheat oven to 400degrees. Place beets and sweet potatoes in a roasting pan, lightly greased with oil of your choice (I used coconut). Bake in oven until tender, about 1 hour, but it will depend on the size of your vegetables. Remove from pan and allow to cool. Add 4 cups water to roasting pan and scrape up any browned bits. Reserve. Peel and chop the beets and sweet potatoes. Reserve.</div>
<div>
In a large dutch oven melt coconut oil on medium high heat. Add onions and saute until translucent, about 5 min. Add garlic, and spices and stir until fragrant, about 1 min. Add water from roasting pan, Vegeta (if using) and chopped vegetables. Simmer on medium low heat about 15min. Remove from heat and puree in batches until smooth. Add coconut milk and stir until combined. Reheat gently and serve with a generous grind of sea salt and/or pepper. Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com2tag:blogger.com,1999:blog-7965268505145382437.post-89186059230250390772013-12-01T13:53:00.001-08:002013-12-01T13:53:50.223-08:00Marmalade Loaf<div class="separator" style="clear: both; text-align: center;">
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The longer I am away from this space, the harder it is to return. With no profound reason for my absence it feels difficult to jump back in and start sharing. There have been plenty of wonderful meals consumed, many that would fit well in this space, but somehow my hands haven't made it to the keyboard to share. As I pondered how to break this silence, I realized there may never be a good reason to be gone and perhaps it is best to just jump back in. So welcome back to all of you and I hope we can meet here a little more often in the weeks to come. There are so many cozy winter recipes to share, not to mention some holiday cheer!<a name='more'></a><br />
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I've made these loaves several times, always with great success. I've bundled them up as gifts and also brought them board meetings with tea. Jos loves it packed on her lunch for morning snack and Don will eat it anytime of day. The batter uses semolina flour, which is most often used in pasta making but also makes a great crumb in a loaf. I keep it in my pantry for my <a href="http://kaleeats.blogspot.ca/2012/06/carmelized-onion-sun-dried-tomato-bbq.html" target="_blank">favourite pizza dough</a> (which should totally try!). I had some homemade marmalade to put in, but I suspect this would be just as good with storebought. It stores well for a few days and might even taste better after it's had time to sit and soak up the glaze.<br />
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<h4>
Marmalade Loaf</h4>
<em>adapted from Ottolenghi, <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949" target="_blank">Jerusalem</a></em><br />
<br />
¾<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
melted coconut oil<br />1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup apple cider<br />½<span class="Apple-tab-span" style="white-space: pre;"> </span>cup orange
marmalade<br />4<span class="Apple-tab-span" style="white-space: pre;"> </span>eggs<br />⅓<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
coconut sugar<br />¾<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
shredded dried unsweetened coconut<br />¾<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
whole wheat flour<br />1<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
semolina<br />2 tsp
baking
powder<br />1<span class="Apple-tab-span" style="white-space: pre;"> </span>tsp
salt<br />
Set the oven at 350 degrees. Grease two small loaf pans with coconut oil. <br /><br />In a bowl, whisk together the oil, cider, marmalade,
eggs until well combined.<br /><br />In another larger bowl, whisk
the sugar, coconut, flour, semolina, baking powder, and salt. Pour the
cider mixture into the dry ingredients and stir well until thoroughly
combined (the mixture will be runny).<br /><br />Transfer the batter to the prepared
pans. Bake the loaves for 45 minutes or until a skewer inserted into the
centre of the loaf comes out clean. (Make the syrup while the cake
bakes.)<br /><br /><b>For the Syrup:</b><br /><br />½<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
coconut
sugar<br />⅓<span class="Apple-tab-span" style="white-space: pre;"> </span>cup
water<br />1<span class="Apple-tab-span" style="white-space: pre;"> Tbsp marmalade</span><br />
In a saucepan, combine the sugar
and water. Stir over low heat until the sugar dissolves. Add the marmalade and stir until dissolved. When the cake is done, set it on a rack, still in the pan.
Brush the top with syrup and let it soak into the cake. Continue brushing
several times like this. Leave to cool. Slice and enjoy!<br /><br /><br />
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-86812309747523614282013-11-16T06:21:00.002-08:002013-11-16T06:21:16.180-08:00Butternut Squash Apple Soup<div style="text-align: center;">
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When it comes to sharing recipes here, there are certain criteria that must be met. Firstly, it must taste great. Secondly, I need to have made it with great success at least two times, most often more. Thirdly, it needs to be something worth talking about. Maybe it's a technique that is new to me or using an ingredient that is less common. Perhaps it's ridiculously good for you and still tastes decadent. It could be my kids were over the moon about it, making it family friendly without being mainstream. If we knew eachother in person, these are the recipes I would need to stop you and tell in great detail why you need to make it.<a name='more'></a><br />
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All this to say, I find the thought of sharing a butternut squash soup recipe to be pretty boring. I've been making it for years and I bet you have too. There are countless variations available and I never felt it necessary to add to the list; until today. I've given a jar of this soup to many friends as a gift over the years. Many have asked for the recipe and I've happily obliged. Which got me thinking, if my friends want this recipe, than why wouldn't I share it here too? There is a secret ingredient that I think takes it from ordinary to extraordinary, which somehow in my bizarre logic makes it fit the criteria above.</div>
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What is this magic put into the soup? Why it's white wine of course! You'll never guess it's in there but without it the soup is only ok. When we have guests for supper if there is white wine leftover I will promptly decant it into a mason jar and throw it in the fridge. Don rolls his eyes at the odds and ends found in mason jars in our fridge but yet never complains about the tasty creations they become. You could buy some white wine just for this soup and I have done that too. The small sample sizes of wine at the checkout counter work well if you truly won't be drinking the rest of the bottle.</div>
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<h4>
Butternut Squash Apple Cider Soup</h4>
<div>
1 butternut squash</div>
<div>
1 Tbsp olive oil</div>
<div>
1 onion</div>
<div>
1 Tbsp red curry paste</div>
<div>
1/2 cup white wine</div>
<div>
1 tsp salt</div>
<div>
3 cups water</div>
<div>
1 cup apple cider</div>
<div>
1 cup chopped apples</div>
<div>
<br /></div>
<div>
Preheat oven to 375degrees. Slice squash in half and remove seeds. Bake on pan in oven for 30-45min until softened. Remove and allow to cool. Scoop flesh from skin and reserve.</div>
<div>
In a large pot on medium high heat add olive oil and onion. Saute until softened, about 10 min, stirring often. Add curry paste to onion and stir for about 1 min. Add white wine and cook another 5 min, until liquid is almost evaporated. Add salt, water apples and apple cider. Reduce heat to low and cook for about 20 min. Remove from heat and puree with immersion blender or in batches in your blender. Season with salt and pepper.</div>
Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-13225892238781496302013-11-07T04:21:00.001-08:002013-11-07T04:21:31.401-08:00Apple Cake<div class="separator" style="clear: both; text-align: center;">
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The last few weeks have been a bit of a blur with a busy family schedule. This past weekend I was away at Luke's hockey tournament out of town. A hotel full of 11yr old boys and their parents for three days, makes for a tiring experience. I love watching Luke play hockey and seeing the whole team succeed. That part is easy. Hanging out in hallways and eating food out is not so fun for me.<a name='more'></a><br />
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I snuck away from the team one afternoon to an apple farm. I left Luke with some buddies and a mom in charge should they need any help. Upon my return I learned she had a nap and the boys.. well, they were last seen carrying a curtain rod down the hall of the hotel. Not to worry, a handy dad was able to put things back together and both the napping mom and this apple shopping mom were happy as can be.<br />
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There's nothing quite like an apple straight from the tree. When we run out of orchard apples I will pick up local ones at the store. Josilin will take one bite and say "can you stop buying grocery store apples?" Makes me both frustrated and proud that she tastes the difference. We spared her the pain of hanging out with all those boys this weekend and sent her for a sleepover with her best friend. I made this cake upon our return as a thank you to the hosting family. Without the icing, it's not too sweet. The sugar on top provides a nice crunch and the level of sweetness my palate would crave. I wanted the receiving kids to enjoy it so the icing was added as a surefire way to at least get it on their plates. The apples soften and become almost carmelized on the edges of the cake. It tastes great warm with a hot cup of tea.<br />
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<h4>
Apple Cake</h4>
<i>Adpated from <a href="http://www.101cookbooks.com/archives/unfussy-apple-cake-recipe.html" target="_blank">101cookbooks</a></i><br />
<br />
2 cups apple, chopped with skin on<br />
1 cup all purpose flour<br />
1 cup whole wheat flour<br />
1/2 cup rye flour<br />
1 Tbsp baking powder<br />
2 tsp cinnamon<br />
1/2 cup demerara sugar<br />
1/2 tsp salt<br />
2 eggs<br />
1 cup plain yogurt<br />
1/4 cup coconut oil<br />
3 Tbsp demerara sugar<br />
<br />
Preheat oven to 400degrees. Grease a 8" spring form pan with butter or coconut oil, reserve.<br />
In a large bowl, whisk together flours, baking powder, cinnamon, sugar and salt. In a small bowl, whisk together the eggs and yogurt. Whisk in the coconut oil. Add the wet mixture to the dry and mix until just coming together. Your batter will be quite thick. Fold the apples into the batter. Pour the batter into the prepared pan and sprinkle with additional demerara sugar.<br />
Bake 20-25min. Remove from oven and cool on wire rack. Release sides of pan.<br />
<br />
<i>Optional: </i>Drizzle with a icing glaze. Combine 3 Tbsp melted butter, 2 Tbsp cream cheese with 1 cup icing sugar. Add apple cider or milk to mixture until runny consistency. Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-24675944003929892142013-10-24T12:37:00.000-07:002013-10-24T12:37:06.803-07:00Korean Short Rib Sandwich<div class="separator" style="clear: both; text-align: center;">
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You're a blog reader. Me too. It's been a habit of mine for years. Long before I wrote my own and definitely before most people did the same, I was a die hard. Most of them about food, almost all of them healthy vegetable focused and the majority you probably read too. I don't need to tell you how great S<a href="http://smittenkitchen.com/" target="_blank">mitten Kitchen</a>, <a href="http://www.sproutedkitchen.com/" target="_blank">Sprouted Kitchen</a> or <a href="http://www.101cookbooks.com/" target="_blank">101cookbooks</a> are; they're wildly popular. Finding ones that are a bit off the beaten track are often far more entertaining. I love to unwind at the end of the day with some mindless superficial reading before falling asleep. Possible menu items are explored and often interwoven between personal stories that let me feel connected to those favourite writers. Check out the heading "Blogs I Follow" to the right to see what keeps me up at night.<br />
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I started reading <a href="http://www.battleofthebites.com/" target="_blank">Battle of the Bites</a> a few years ago after crossing paths with the writer at a Recipe to Riches audition. I'm not going to lie; my first impression was not a kind one. Fate had us clumped in the same group of contestants and I (wrongly) judged who she might be based on the plunging neckline of her dress. Don't get me wrong, she looked goregeous in it and perhaps it was my own insecurity that dismissed any potential connection. It's hard to believe I could have been so thoughtless and unkind, but the truth is the truth and I know that's the thoughts that went through my mind.<br />
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Going through the audition process lent itself to plenty of social media chatter after the actual day in Toronto. You quickly figured out who people were and what food they had brought from their Twitter and FB feeds. I started noticing thoughtful comments from Gillian and clicked on her profile, which led me to her blog. I couldn't have been more wrong. What a lesson in judging people by their appearance. Preach these things all day long to my kids and here I was guilty of such behaviour. There is less food on that blog these days and more about her personal journey, which is fine by me. It's a reminder for me to push my own creativity and to never settle for what's comfortable just because it's easier. I love her youth and her raw emotion. It's an inspiration to see someone willing to expose such a personal journey. Not sure you'll see anything that profound on these pages, but I would recommend you head on over there to see what it's all about. <br />
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We've been making these sandwiches quite a bit this fall. At first glance it may seem a strange Kale Eats recipe (and an ironic one to post when talking about the very healthy, gluten free Gillian), but you're going to have to trust me. Fat marbled beef on a crusty white bun? Friends, don't let the appearance fool you! Although the beef takes quite a bit of time to make, once that parts done it's a quick assembly. My trick is to make the beef in advance and have it at the ready in the fridge where it can be quickly warmed up. We've used this beef as a filling in taquitos and tacos too. Salty and sweet it's mildly addictive and very tasty.<br />
<h4>
Korean Short Rib Sandwich</h4>
4 Rolls<br />
2 Lbs korean short ribs<br />
3/4 cup soy sauce (reduced salt)<br />
1/2 cup water<br />
3/4 cup brown sugar<br />
1 Tbsp Sriracha sauce<br />
1 pear chopped<br />
1 clove garlic<br />
1/2 small onion<br />
1 avocado<br />
2 tomatoes<br />
4 large slices havarti cheese<br />
1 red onion<br />
juice of 1 lime<br />
Preheat oven to 350degrees.<br />
In a blender, combine soy sauce, water, brown sugar, garlic, onion, Sriracha sauce, and pear. Blend until smooth<br />
In a dutch oven, heat olive oil on medium heat. Cut ribs in half and add to oil, browning on all sides. Add marinade and bring to a boil. Place in oven and bake 3 hours, turning every 30min or so to ensure they are evenly cooking. Remove from oven and allow to cool 10min. Shred meat from bones, ensuring any stringy fat parts are also discarded. Reserve.<br />
Slice red onion and toss with lime juice. Reserve.<br />
Cut rolls in half. Place slice of cheese on tops of all. Pop rolls under broil in oven for about 5 min, until cheese is melted and bottoms are toasted. <br />
Smash 1/4 avocado on each roll. Top with shredded beef, then tomato and lime marinated onions. <br />
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com1tag:blogger.com,1999:blog-7965268505145382437.post-46993336630832868562013-10-21T07:11:00.000-07:002013-10-21T07:11:21.862-07:00Carmelized Vichyssoise and Pecan Gruyure Scones<br />
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There has been an absence of posts here lately. I've got no great excuse for the lull. We are a busy family (as usual), but that doesn't generally stop me from finding time to write here. I suppose the full schedule has led to a little less creativity in the kitchen. We've had more meals that would satisfy the kids than most readers here. Sometimes catering to their carb loving ways allows my energy to be focused elsewhere in the organization of family life.<a name='more'></a><br />
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To make up for the pause, I've got a two-for-one recipe today. We enjoyed this combo at a baby shower I hosted this weekend. Planning a party menu is one of my favourite activities. My partner in crime and co-host of the party listened to me brainstorm for days. The goal was to have food entirely without cutlery and the majority made well in advance. It was a great success and all the guests enjoyed the many bites we created.<br />
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The soup and scone paired nicely together, but either on it's own is tasty too. Jos felt the scones were more of a bread stick than an actual scone and I've got to agree with her. The soup can be served hot, warm, room temperature or cold. I'm not usually a fan of cold soup, but you know what? I think this one tasted the best cold. Maybe I just wanted to persuade myself of that so it could be served that way for the party.<br />
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<h4>
Carmelized Vichyssoise and Pecan Gruyure Scones</h4>
<em>adapted from <a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=5501" target="_blank">LCBO</a> <a href="http://lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3969" target="_blank">Food & Drink</a></em><br />
<br />
3 Tbsp butter<br />3 leeks, thinly sliced<br />2 medium potatoes<br />4 cups vegetable broth<br />½ cup
cream<br />½ tsp cinnamon, <br />
½ tsp nutmeg,<br />salt and pepper<br />
Melt butter in a large pot over medium-low heat. When bubbling,
add leeks. Cook, stirring often until softened and caramelized, 15 to 25
minutes. Stir more frequently towards the end of leeks caramelizing. If browning
too quickly, reduce heat. Meanwhile, peel and chop potatoes. When leeks are
caramelized, add potato and broth. Bring to a boil. Simmer for 10 to 15 minutes
or until potato is tender. Remove from heat and let cool slightly.<br />
Puree soup in blender in batches. Return to pot and add cream and spices. Serve warm or allow to cool and serve cold.<br />
<br />
<strong>Scones</strong><br />
<div class="ingredients">
1 cup all-purpose flour</div>
<div class="ingredients">
1 cup whole wheat flour<br />3 tsp baking
powder<br />1 tsp salt<br />4 Tbsp cold butter<br />
1 cup grated Gruyère </div>
<div class="ingredients">
1 cup chopped pecans </div>
<div class="ingredients">
4 Tbsp chopped fresh parsley<br />½ cup milk<br />½ cup cream</div>
<div class="ingredients">
</div>
<div class="ingredients">
Preheat oven to 425degrees. Line a baking sheet with parchment paper and reserve.</div>
<div class="ingredients">
In a food processor combine flours, baking powder and salt. Add butter in cubes and pulse a couple times until butter is about the size of large peas. Add cheese and parsley and pulse a couple times more. With motor running, add cream and milk and combine until a ball forms. On a floured surface work pecans into dough and form into a large rectangle about 3/4" thick. Cut into finger size scones if serving on soup bowels. Alternately can be made into larger squares or triangles. </div>
<div class="ingredients">
Place on baking sheet and bake 7-10min, until lightly browned. Remove and cool on rack.</div>
<div class="ingredients">
</div>
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<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-7085182776545644942013-10-08T08:01:00.001-07:002013-10-08T08:01:50.555-07:00Quinoa Brownies<div class="separator" style="clear: both; text-align: center;">
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It's one of my last <a href="http://www.fertilegroundcsa.com/" target="_blank">CSA</a> veggie pick ups today. It's been a great season of growing and I'm thrilled to continue supporting a local <a href="http://www.fertilegroundcsa.com/staff" target="_blank">farmer i</a>n her quest to provide us with organic local produce. Stopping by each week to select veggies for our family is a highlight. It's never easy choosing what produce we want to bring home and planning meals around them. I'm lucky that our CSA allows for choice as I know so many simply provide you with your standard box and off you go. There are always some items we have no choice about, but for the most part I have the option to choose. Don recently asked that I quit choosing kale (can you believe it?), but I suppose after 14 weeks straight of the green in the fridge, he might have had a point.<br />
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Perhaps you're wondering what all this vegetable talk is about on a post about chocolate? You see, the other bonus at my pick up is a lovely business selling baked goods. I'll be honest, I don't purchase baking from many sources. Mostly I feel I can do it better or I dislike the use of refined sugars and flours too much. Not so with <a href="http://www.littlecityfarm.ca/" target="_blank">Karen</a> who amazes me each week with her creations that are reliably healthy and tasty. My routine on Tuesdays is to eat a smaller lunch with anticipation of trying one of her treats later in the day. Her selection varies and there are few repeats, but the quinoa brownies keep showing up. And for good reason: they are mighty tasty!<br />
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Karen was kind enough to share her recipe for these and it's just in time. I don't know if I could have gone all winter without this option once and awhile. The chocolate flavour is intense and surprisingly, the quinoa flavour is almost non-existent. You will need to plan ahead; the quinoa soaks overnight. I used 85% cocoa for the ganache on top, but you could easily use a chocolate that is less. They are a rich and decadent treat. Perfect with a strong cup of tea or coffee and ideal for your gluten-free, dairy-free, vegan friends.<br />
<br />
<h4>
Quinoa Brownies</h4>
<div>
<i>recipe adapted from Little City Farms</i></div>
<div>
<i><br /></i></div>
1/4 cup quinoa<br />
2 Tbsp chia seeds<br />
scant cup of water<br />
1/4 cup melted coconut oil<br />
1/2 cup maple syrup<br />
3 tsp cinnamon<br />
1/4 tsp sea salt<br />
1/8 tsp baking soda<br />
<br />
1/4 cup coconut oil<br />
100 gram bar - 85% chocolate<br />
pinch sea salt<br />
<br />
Combine the water, chia and quinoa and allow to soak 8-12 hours (overnight). <br />
Preheat oven to 350 degrees. Grease a 8x8 square baking pan with coconut oil or line with parchment paper.<br />
Puree quinoa water mixture until smooth in blender and pour into large bowl.<br />
Add coconut oil, maple syrup, cinnamon, sea salt and baking soda. Stir to combine. Pour into prepared pan and bake 35-45min. Remove from oven and cool.<br />
Ganache:<br />
In a small sauce pan, melt coconut oil and chocolate together. Stir in salt and remove from heat. Place in fridge until cold and starting to thicken a little. Pour/spread onto cooled brownies and return to fridge until ganache hardens. Cut into squares and serve immediately. Store any leftovers in fridge, as the ganache will melt in a warm kitchen.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-53269731502160580842013-10-06T09:54:00.002-07:002013-10-25T17:35:45.857-07:00Pear & Cinnamon Muffins<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
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<span style="font-family: inherit;">On any given day I would tell you how thankful I am to have good friends. I would tell you what a great community I live in and how supported our family is each and everyday. This week in particular my gratitude has been struck deeply. In a moment when I needed to be two places at once, I made a call. Twice in one week this happened and on both occasions I was met with a receptive friend willing to step in and be "me" when I couldn't be there. Picking up a sick child from school so they wouldn't have to linger in the school office might seem like a small favour, but for the mom racing to get to her child, it is like moving the earth.</span><br />
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<span style="font-family: inherit;">The friendships we build so often create the community we live in. I look in awe at the love that surrounds not only my kids, but the adults too. When I am exhausted physically and emotionally it is this support that so often lifts my spirits. A walk around town on a warm fall night; a carpool to a hockey game out of town, homework help for the kid who missed school; all of these small acts add up to a greater feeling of being loved.</span><br />
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<span style="font-family: inherit;">We delivered these muffins to a couple of the angels mentioned above. We have made them with both pears and apples and both are delicious. My preference is the pear (hence the title of the recipe), as it softened a little more and was an unexpected flavour. They kept well for a few days, a feat not easily accomplished with muffins. It took a double batch for there to be enough to last a few days as both kids couldn't get enough of them.</span><br />
<h4>
<span style="font-family: inherit;">
Pear & Cinnamon Muffins</span></h4>
<div>
<i><span style="font-family: inherit;">adapted from </span><a href="http://smittenkitchen.com/blog/2008/04/whole-wheat-apple-muffins/" target="_blank"><span style="font-family: inherit;">Smitten Kitchen</span></a></i></div>
<br /><span style="font-family: inherit;">
2 cups whole wheat flour</span><br />
<span style="font-family: inherit;">1 tsp baking powder<br />1 tsp baking soda<br />1/4 tsp salt<br />2 tsp cinnamon<br />1/2 cup coconut oil, softened<br />1/2 cup cane sugar</span><br />
<span style="font-family: inherit;">1 egg<br />1 cup plain yogurt<br />2 cups pears, finely chopped (about 4 small pears)</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: inherit;">Preheat the oven to 400 degrees. </span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: inherit;">Line 12-15 muffin cups with paper liners.</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: inherit;">In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a stand mixer, cream the coconut oil and add the cane sugar. Beat until fluffy, then add the egg and mix well. Remove bowl from stand and add the yogurt, mixing lightly. Stir in the dry ingredients and fold in the pear chunks.</span></div>
<div style="background-color: white; color: #222222; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">
<span style="font-family: inherit;">Scoop approx 1/4 cup of batter into each muffin liner. Bake 15-20min. Remove fro</span>m oven and transfer to wire rack to cool. Enjoy!<br />
<br /></div>
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Anonymoushttp://www.blogger.com/profile/09194556938414020156noreply@blogger.com0tag:blogger.com,1999:blog-7965268505145382437.post-17772841713548666122013-09-27T14:39:00.001-07:002013-09-27T14:39:37.431-07:00Chicken Thighs with Potato, Tomato and Lemon<div class="separator" style="clear: both; text-align: center;">
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Josilin loved this chicken. Her words after the first bite were, "that is amazing chicken." Followed by, "I call all leftovers to be sent on my lunch. No seriously, no one is eating this but me. This is like, serve it on my birthday good." Not bad for a meal that was made almost entirely with ingredients laying around the kitchen. In fact, I never would have predicted this would be made multiple times or grace the blog.<br />
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It amazes me how simple meals are what excites a palate sometimes. I've made elaborate meals that I'm sure my family will love, only to have both kids barely touch it. I should have known this one would be a hit. A one pot wonder, similar in design to the <a href="http://kaleeats.blogspot.ca/2012/11/sausage-apple-potato-bake.html" target="_blank">Apple Sausage</a> dish, the potatoes become crispy from the drips of chicken cooking above. The lemon brings a hit of acidity that pulls it all together. <br />
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It's not super pretty to look at (have you tried taking a photo of chicken?) but it won where it really matters: taste. There are a couple steps to prep it, but ultimately you have a pot full of goodness that slides into the oven and cooks away while you can do as you wish. In our case it was helping both kids get homework done at the kitchen table. On a cool fall day, it warmed the kitchen and ultimately my heart with a not-so-little girl excited to eat it.<br />
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<h4>
Chicken Thighs with Potato, Tomato and Lemon</h4>
<em>adapted from Jamie at Home</em><br />
<em></em><br />
4 medium new potatoes<br />
6 chicken thighs, skin on<br />
1 Tbsp olive oil<br />
1 cup cherry tomatoes<br />
3 Tbsp fresh oregeno<br />
1 lemon, zested and juiced<br />
salt/pepper<br />
<br />
Bring a large pot of water to a boil and add potatoes, cooking until softened. Remove potatoes with a slotted spoon, turn off heat and reserve. In boiling water, add tomatoes and allow to sit about 2 min. Remove tomatoes from water and once cool enough to handle, remove skins and crush slightly.<br />
Preheat oven to 400degrees.<br />
Heat a large dutch oven on medium-high heat with olive oil. Add chicken thighs and brown the skin; about 5 min per side. Remove from dutch oven. Place potatoes in bottom of pot, place chicken on top with tomatoes, oregeno, lemon juice and zest. Bake with lid on about 40min. Remove lid and bake 10 min more. Enjoy! Serve with steamed carrots and a nice green salad.<br />
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