I couldn’t resist a basket of freshly harvested organic cranberries at the farmer”s market this morning. Since I was making this ricotta cake today, I simply topped it with some of these tart little jewels. Check it out – this recipe is adapted from a traditional Italian recipe and I’ve modiified it so that it contains less sugar, spelt flour (which is a non-gmo ancient wheat grain), and added a bit of vanilla. So, the cake maintains it’s moist lemony goodness, but is Canadianized with cranberry and pear. This will be really good for Thanksgiving dinner or If you want an everyday cake to have on the counter for the weekend, or a birthday cake for a loved one or an excellent dessert for a dinner party – it’s really versatile because it’s just damn good. The gluten-free version can be found here: GF Ricotta Cake, You can also find a pictorial tutorial at that link if you have questions or need direction. Continue reading
It might not seem like it’s the time of year for lasagna, but since this recipe uses thinly sliced sweet potato in place of pasta noodles, it’s quite light and delicious tasting. I developed this recipe after coming up with the bright idea to use Seed to Sausage caramelized onion and pepper sausages in place of meatballs or ground beef. What a great idea. Seed to Sausage is a local artisanal sausage and cured meat producer in the Sharbot Lake area and a real “going concern”. I feel pretty lucky to have great access to their products — you can probably find their products near you…click on this link to find out.
Anyhoo…like any fine piece of work, it does take time and involves a little technique – and the results are totally worth it. So. If you’re in the mood, gather your ingredients, prep your layers and whip this up. Even the lasagna haters in my house were begging for more. I said, “no!” –more for me the next day. The added ‘gluten free’ bonus makes this a perfect dinner party main course if you have a gluten free guest – trust me, everyone will be happy. A crisp salad with a homemade vinaigrette and a simple, fresh dessert completes the picture. ‘Tis the season for fresh and seasonal ingredients! Yay! Continue reading
I like to have a stash of these in the freezer. They’re great for breakfast on the run, or as a snack you can throw in your purse on those days when you’re running around and lunch doesn’t look like an option. Either way, they are a (gluten free) energy boost that is tasty with minimal sugar. Using organic ingredients and local, farm-raised eggs ups the anti on nutrition here as well. Continue reading
I’m on my usual springtime extreme health kick so my recipes will be healthy ones. That’s not to say that they won’t still be awesome because I like to think that I specialize in making healthy stuff taste great and / or finding recipes that do. So. If you are also being super healthy with your life, and you should be…you will understand the need for the occasional desserty item. I like this recipe because it satisfies the post-dinner sweet craving and I can add a little bit of it to my morning yogurt – the entire recipe has 2 tablespoons of maple syrup and a little bit of carbs in the form of oatmeal (or quinoa flakes), so I”m pretty sure you can handle it. I used blueberries and it tastes totally awesome. Continue reading
Have you ever had a craving to devour a big plate of buffalo wings but bathing suit season is coming and you’re trying to be careful what you eat? Well, this may not be super low-cal, but it’s a lot less fat and calories than a pound of wings and is as delicious and more satisfying. Make your favourite salad (dressing recipe link below) – adding in some carrot, celery and chunks of blue cheese (if you like that) and prepare a simple sauce and chicken breast chunks. We love this as one of our ‘indulgent’ dinners – still keeping the carbs down but maximizing on flavour. Once you make it, you’ll be making it again – guaranteed. Continue reading
I think one of the first recipes anyone makes when they’re young is brownies. There are a million different recipes and variations. This one I refer to as ‘the best’ because it’s dense, chewy and rich– with intense chocolate flavour. The technique is a little more complex than a basic brownie, but not difficult and the result is worth it. Eaten alone these are extremely delicious, but assembled on a large plate with some ice cream and a chocolate drizzle kicks it up a level and can easily be served as an elegant dessert. The recipe calls for “UNSWEETENED” chocolate – usually in a blue box – so don’t mistake it for bittersweet or semi-sweet. Try it out – this recipe is a keeper. Continue reading
This recipe comes to me via my Aunt Julia. I was eager to try it as something I’ve never made before and I was excited to recreate my grandmother’s recipe. I had to track down a ‘pudding mold’ and luckily, my friend Julie loaned me hers and included an appropriate sized pot to steam it in. So. This ‘pudding’ is really what Canadians would consider more of a ‘cake’, however, this pudding is cooked by method of steaming instead of baking. The result is a moist Christmas pudding rich with nuts and fruit and just the smell alone will bring back memories of childhood Christmas dinners. Continue reading