Classic Cream of Tomato Soup (with bacon base)

Posted on October 30, 2012 by Andrea

Classic Cream of Tomato Soup

I’m definitely blogging this recipe, since this is where I catalogue all my favourite recipes. This soup starts with a base of bacon so it’s unlike cream of tomato soup as we know it. It sounded unusual to me at first, but bacon and tomato is a classic combination so I went ahead and made it and continue to make it often. It’s delish, I tell you. This soup’s got a smoky and savoury richness that you don’t usually find in vegetarian versions of this soup. Continue reading →

Mediterranean Dip

Posted on May 4, 2012 by Andrea

Mediterranean Dip

This dip is easy to put together and is packed with fresh Mediterranean flavours — it’s nice to have in the afternoon on the deck, or if you have some friends drop over. As ‘entertaining’ season begins (at least for me, being at the lake), it’s nice to have some easy appetizer ideas. As usual, you can modify this to your taste. Continue reading →

Lemon Ricotta Cake – gluten-free

Posted on March 1, 2012 by Andrea

Lemon-ricotta cake – gluten-free

This is a delicious and simple cake that translates perfectly into a gluten-free recipe. The original recipe, which is so great, is here: Louisa’s Cake – however, if you are looking for a moist and delicious gluten-free cake, give this a try. It is surprisingly moist and lemony – hard to believe it is gluten-free. Continue reading →

Valentine’s Day Beet Salad

Posted on February 12, 2012 by Andrea

Beet Salad with Sherry Vinaigrette

Obviously you can prepare this any time of year, and no need for heart-shaped beets all the time. Enjoy.
Continue reading →

Almond Thumbprint Snack Cookies

Posted on January 20, 2012 by Andrea

Healthy Raspberry Almond Thumbprint Cookie

Use your favourite jam

When you’re feeling like eating some baking, but you really shouldn’t go too crazy, as in, you want to justify eating cookies because they are made with healthy ingredients — or you are looking for a nice snack cookie – these fit the bill perfectly. I really like these because they taste like an excellent treat, but all the ingredients are essentially healthy. I made them with mostly organic ingredients as well, so all the better. You can customize them by adding your favourite jam for the centers. I have used raspberry here and they are so good. I still ate 4 or 5 of them, but oh well, I threw caution to the wind. So sue me.

I imagine they would suffice for a breakfast on the run as well. Super easy and they freeze well.

Raspberry Almond Thumbprint Cookies

inspired by The Nourishing Gourmet

Makes about 24-30 cookies

Ingredients:

2 1/2 cups whole or sliced almonds, ground coarsely in processor

3 cups oatmeal, ground finely in processor

1/2 cup melted butter or coconut oil

1 tsp sea salt

1 tsp cinnamon

3/4 cup maple syrup

2 eggs, beaten

1 tsp vanilla extract

1/2 tsp almond extract

Directions:

Heat oven to 350F. Prepare baking sheets with silpats or parchment paper.

Grind almonds coarsely in a food processor by using the ‘pulse’ button. You don’t want them too fine, you still want to see little chunks of them. Remove from processor and place in large bowl.

Process oatmeal the same way, except you want it to be quite fine, so push the ‘run’ button for 10-20 seconds.

Mix all ingredients together in the bowl. Form into 1 1/2 tablespoon size clumps. (a small cookie dough scoop works well for this). Place on cookie sheet about an inch apart and bake for 9 minutes. Remove from oven to indent your cookies with your finger or a cylindrical spoon handle. Return to oven and bake for another 8-9 minutes until starting to brown on the edges. Using a tiny spoon, fill indents with your favourite jam. Cool. Enjoy.