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
Blueberry Scone Cake
I love this little cake so much. Not only is it original and easy, but it’s absolutely delicious. It will always be special to me since it is the last recipe I shared with my dear friend Chris before she passed away. We loved cooking together and sharing recipes, and I’ve been thinking about her so much, I felt compelled to share this recipe here. This cake is awesome for anytime of day, including breakfast. It’s buttery moistness and all around deliciousness will (hopefully) make you very happy. Continue reading
Breakfast Pizza
I made this last weekend when a few of the kids were home. It is inspired by the many recipes for it that I have seen on the web. It got a “2 thumbs up” response from the girls, and it was just as tasty the next day when it was reheated. Like regular pizza, it’s totally versatile, so interpret this recipe and use what you have on hand. I felt as though some feta or goat cheese blobbed on top would have made this even better and will add it next time. This would also make a nice lunch with a side salad.
Breakfast Pizza
Serves 4
I premade pizza dough (usually available in the freezer section, near bakery in grocery store)
1/4 cup onion, finely sliced
1 large clove garlic, minced
4 cups baby spinach
2 tbsp water
1/2 tsp salt
6 large eggs
1 tsp worchestershire sauce
1/2 cup salsa
2 cups grated old cheddar
salt and pepper to taste
Directions:
Preheat oven to 400 F. Spray pan that you will be using. I used an 11″ tart pan, but feel free to use any type of pan with at least a 1″ side (to hold in filling). A 9″ x 13″ would be fine. Spread dough into pan, and up sides. Trim if necessary to desired thinness. *note* if your dough is cold and uncooperative, put it in the microwave for 20-30 seconds to warm it up. Once spread into pan, place in oven and bake for 9 minutes. Remove from oven.
In large pan over medium heat, saute onion in a teaspoon of oil or butter. When translucent, add garlic and continue to cook for another 2 minutes. Add spinach, 1/2 tsp salt and 2 tablespoons of water and stir. Cover until spinach wilts, about 30 seconds or so. Remove from heat.
Spread salsa over partially cooked pizza dough. Place spinach mixture over salsa, spreading evenly. Mix up eggs with 1 tsp Worcestershire sauce and salt and pepper. Pour over spinach mixture, then top with cheddar.
Place in oven and bake for 20 minutes or until center no longer jiggles and cheese is melted and bubbly.
Let cool 5 minutes. Slice and serve. Enjoy.
Spread dough, the partially bake for 9 minutes.
Saute onions and garlic, add spinach and salt, cook until spinach wilts
Spread partially cooked pizza crust with salsa
Spread spinach mixture over salsa
Pour over mixed eggs, then sprinkle with cheddar
Bake until set, cool for a few minutes, then enjoy.
Gratuitous aerial view.
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.
Grind up your oatmeal in processor
After baking 9 minutes, remove from oven and make your indents. Return to oven.
When fully baked, add a dollop of your favourite jam
A delightful snack with a cup of tea
Delightful and healthy
smashed baby potatoes with ketchup
Here’s a simple way to cook potatoes that everyone loves. Great on their own, or as a side with practically anything. Excellent with breakfast too.
Smashed Baby Taters
makes about 4 servings
3 lbs baby white and red potatoes, cleaned and trimmed
1/4 cup butter
sea salt
Directions:
In a large saucepan, place potatoes. Cover with water and a generous teaspoon of salt. Cook until just tender, about 8 minutes. Drain and cool for a few minutes until they are easy to handle.
In a large skillet over medium heat, melt butter. Between both palms, ‘smash’ potatoes gently until their skins break and the potatoes are flattened slightly. Place them in the pan without crowding them too much. Sprinkle very liberally with salt. Let smashed potatoes cook until browned, then flip and repeat. Add more butter if necessary, bearing in mind that butter is good for you. Remove from pan when brown and crispy. Serve and enjoy.
Boil potatoes in salted water until fork tender, about 8 minutes.
when cool enough, gently smash those babies
Saute over medium heat, don't foget to be liberal with the salt. Potatoes need salt.
cook with andrea 