Ellie's Pineapple Salsa

I was introduced to this amazing salsa about a year ago. My friend Ellie brought it over as a part of a potluck playdate we were having and I haven't been able to get it out of my mind!

I have made it several times since then, usually opting to serve it as a variation of chips and salsa with corn tortilla chips, but have also served it alongside baked white fish fillets and have it on my list to try in fish tacos too.

Whether served to my family or to guests, this salsa has definitely been a crowd pleaser. It is a unique and flavourful alternative to regular chips and salsa or accompaniment to fish or grilled chicken. Regardless of the season, this salsa is guaranteed to please your palate! Thanks Ellie for introducing me to this one :)

Festive Cranberry Orange Cream Cheese Dip

So, as you can see, I have been missing in action for the last few months. Doesn't mean I haven't been cooking, but it means that life has been crazy!

But, here I am, ready to post this fantastic, very festive appetizer. It's festive because of the cranberries so would be a great addition to an Easter, Thanksgiving or Christmas menu, but really, you could serve it all year round :)

It's so easy to make and it just gets better with age, so make it ahead of time and take the stress out of entertaining! The flavours are so fresh, but the ginger, jalepeno, cilantro and citrus juices just give this appetizer extra depth. Oh, and served alongside a block of cream cheese? To die for!

Lemon, Poppyseed & Blueberry Yogurt Muffins

Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.

Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! 

Next time, I am definitely doubling up. This recipe is a sure winner!

Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!

Buttermilk Waffles

Nothing like an amazing breakfast to start off a long weekend!

What is your favourite breakfast? For me, it is usually something savory with eggs, bacon, sausages and good bread; however, I have taken a liking lately to pancakes and waffles, which my husband adores. Especially waffles, now that we have our own waffle iron. 

I got a waffle iron for my husband for Christmas. Unlike many households, who have an electric countertop waffle iron, I did not want yet another single use appliance sitting on our counter top. So I found a stove top waffle iron which is fantastic. Use it on the stove like a pan, then put it away. It takes very little space and it works great! No need to search for an electrical outlet or clear the counter to make space for it!

Blueberry Maple Muffins

There is definitely an abundance of blueberries in my fridge. Not that I am complaining. Nothing makes me happier that seeing lots and lots of blueberries.

They are one of my favorite fruits and in the peak of the season, I could eat them all day! On yogurt or ice cream, with cereal, and even in salads. And let's not forget the bowls and bowls of fresh blueberries that I eat by the handful when I need a sweet snack or a nibble which doing other things.  Nothing is better than fresh blueberries!

Today, however, I decided that I had so many blueberries, that I could spare some in a batch of muffins as a quick grab and go breakfast. They were so good, I am thinking of making a double batch and freezing some to have available to just warm in the oven later too!

Cranberry Orange Cupcakes with Cream Cheese Frosting

Canadians face this question far before our American counterparts. But regardless of geography, the same question faces us all.... "It is Thanksgiving and I am invited for dinner. What should I bring?"

Normally, there are so many duplications of ingredients at a holiday event such as this. At a Thanksgiving gathering, this equates to all varieties of sweet potatoes, variations on stuffing, and pumpkin laced desserts. So, for those who want a slight break from tradition and who want to ensure that their flavours stand out from the rest, the question becomes:  "What can I do that is still festive but not going to add another level of "same" to the mix?"

The first decision to make was savory or sweet. In this case, I figured that people would choose to bring savory, transporting their family's traditional side dish to the shared table. So, I chose sweet.

Cookies for a Cause! Cranberry Oatmeal Chocolate Chip Cookies

Our company is riding for Juvenille Diabetes in September and is looking for support. To help the cause, we hosted a bake sale at work to raise money for our team. Help our cause by DONATING NOW.

For this occasion, I thought it was really important for me to create amazing cookies that people would just snatch up and that would also have some healthier, more substantial elements for those who would normally shy away from the regular cookie.

So, I made these Cranberry Oatmeal Chocolate Chip cookies. They were just sweet enough for those that like them that way, but didn't scare the health addicts away. They were a hit and sold out in record time!

For those of you that were not around to buy these Cookies for a Cause, your support is always appreciated. Please click HERE to donate as every dollar counts and even just a small amount can change lives.

Apple, Craisin & Walnut Galette

So a galette is pretty much a free form pie. Okay, it's a lazy pie. It's all the deliciousness of a pie crust and the filling, without having to make it fit the pie tin and making a top crust. 

Having said that, I don't feel the slight bit guilty for making a galette. In fact, it's the perfect, quick, rustic end to a home cooked meal and it seems much less work and much less daunting than making a pie. You can fill it with whatever your heart desires, or whatever you have just kicking around in your fridge. Some great examples would be frozen fruit tossed in some cornstarch and sugar, some fresh sliced peaches or apricots, or a thick spread of your favorite jam.

Oh, and the best part is, there is no leftover, wasted dough. Nope, you roll it all out, put on your filling, and just fold it over. Easy as pie!

Apple, Craisin & Walnut Galette

Makes 1 Galette

For Whole Wheat Pastry Crust
1 1/4 cups Whole Wheat Flour
1/8 tsp Salt
1/2 cup Butter, cut into cubes
3 tbsp Ice Water

(**In this case, I made a whole wheat pastry crust, but you could use a the same recipe with white flour)

1 Egg beaten with 1 tsp of water (Eggwash)

For Filling

2 Apples, sliced

Zest and Juice of 1 Lemon

1/2 cup Walnut Pieces

1/3 cup Craisins

1/4 cup Brown Sugar

3 tbsp Plain Yogurt

2 tbsp Butter

Preheat oven to 375 degrees Fahrenheit.

Make Pastry Crust

In a food processor, mix together flour and salt. Add butter and pulse until the mixture resembles a course meal. Slowly add the ice water, pulsing just until the dough starts to stick together in a ball. Remove the dough from the processor, form into a ball, wrap in plastic wrap and refridgerate for at least 30 minutes before rolling out.

Filling and Baking

In a bowl, stir together apples, lemon juice and zest, walnuts, craisins and brown sugar.

Roll out pastry dough to about 1/4 cm thickness. Place on a a parchment or greased baking sheet. Put the yogurt on the dough and spread in the centre, leaving a 2 inches border around the edge of the crust clear. Place the apple mixture on top of the yogurt. 

Rustically fold over the borders of the pastry (about 1 to 1 1/2 inches all around), pressing down to seal it around the filling. Brush with the egg wash. Place spots of the butter onto the filling. Bake for 35-40 minutes until golden brown and bubbly.

Whole Wheat Apple Bran Muffins

Breakfast is always a routine during the week. Not much thought... just the same actions everyday.  But sometimes, it's nice to shake things up a little. This doesn't mean waking up early, breaking out the pans, the eggs, the mess and cooking up a storm. It just means thinking about breakfast in advance and doing some relaxed cooking or baking the day before.

The perfect breakfast treat? Muffins. And I am not referring to those gigantic, fat and sugar laden ones that you buy at the coffee shop on the way to work. I mean homemade muffins. Granted, there are some healthy store bought ones now, but nothing beats the ones you make at home. They are actually very easy and quick to make, and are the perfect break from the daily grind.

Jam Crumble Bars

 

Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast... 

Chocolate-Orange Tart

Dark chocolate and orange really is a winning combination. Reminds me of those chocolates that my grandma used to buy as a kid that were large and round like an orange and wrapped in orange foil. I remember slamming that round orange chocolate on the table and it would break into segments just like an orange. The flavor... chocolate and orange of course!

I use this combination a lot. For example, my Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting and my Dark Chocolate Dipped Citrus Biscotti.

Today was no exception. A chocolate tart with orange liqueur and orange zest. Delicious.

Individual Ricotta Cheesecakes with Wild Blueberry Compote

My sister was coming over for dinner with some fresh Fanny Bay Oysters. She asked me to make a salad. I did, but I felt that it just wasn't enough of a contribution to this dinner. After all, she was bring fresh oysters. From Fanny Bay. On the island. And was sharing them with me. That is sisterly love.

So, I needed to bring something equally fun and loving to the dinner table. 

As I have said time and time again, I am more of a savory girl. My sister, however, loves her sweets. So, I thought I would make her some ricotta cheesecake. But, it couldn't just be any ricotta cheesecake. Because, as I mentioned before, she had the oysters. Fresh, beautiful, huge Fanny Bay oysters. And my dessert had to be worthy of those.

So I made the cheesecake with wild blueberry compote. In individual mason jars. To show my love and appreciation for my sister. Oh, and did I mention the oysters?

Individual Ricotta Cheesecakes with Wild Blueberry Compote

Makes 4 individual cheesecakes

250 grams Ricotta

2 Large Eggs, seperated

1/4 cup + 1 tbsp Sugar

1 1/2 tbsp Flour

Zest of 1 Lemon

Pinch of Salt

4 Small Wide Mouth Mason Jars (250ml) or ramekins or individual springforms

Butter and Sugar for Mason Jars

For the Wild Blueberry Compote

Makes about 2 cups of Compote

3 cups Wild Blueberries, frozen

1/3 cup Sugar

Zest and Juice of 1 Lemon

1 tbsp Cornstarch

To make the cheesecakes:

Preheat the oven to 375 degrees.

Butter 4 small wide mouth mason jars (250ml size). Sprinkle sugar inside the jars. Set aside.

In a large bowl, beat the ricotta until smooth. beat in the egg yolks and sugar. Stir in the flour, lemon zest and salt.

In a seperate bowl, beat egg whites with 1 tbsp sugar until they form stiff peaks. Fold the egg whites gently into the ricotta mixture.

Pour the mixture into the prepared mason jars, place on a baking sheet, and bake for 30-35 minutes until firm and golden brown on top. Let cool completely.

To make the compote:

Combine all ingredients into a saucepan and simmer on medium-high heat for about 10 minutes until thickened. Let cool completely. Spoon onto the cooled cheesecakes before serving.

Lemon Meringue Pie

Today is my birthday.

And there is no way that I would rather spend it than with my family and in the kitchen.

So, I am having some dinner tonight with my family. On the menu? Maple Chicken and Ribs, Boiled Baby Potatoes, and my fave.... Lemon Meringue Pie!

So, let's start with the pie.

I am really not the biggest sweet fan. I am more of a savory girl. However, I do love anything lemon. I think it's because of the delicate balance of sweet and sour. So for my birthday, a lemon meringue pie would be the perfect treat.

Lemon Meringue Pie

Adapted slightly from http://www.canadianliving.com/food/baking_and_desserts/lemon_meringue_pie.php

Makes 1 Pie

For the Crust:

1 1/2 cups Flour

1/4 tsp Salt

1/2 cup Unsalted Butter, cold and cubed

1 Large Egg Yolk

1 tsp Lemon Juice

3 tbsp Ice Cold Water

For the Filling:

1 cup White Sugar

6 tbsp Cornstarch

1/2 tsp Salt

2 cups Water

4 Large Egg Yolks, beaten

1 tbsp Lemon Zest

1/2 cup Fresh Lemon Juice

2 tbsp Butter

For the Meringue

5 Large Egg Whites

1/4 tsp Cream of Tartar

1/3 cup Sugar

Preheat oven to 400ºF (200ºC)

For Pie Crust:

In a food processor, mix flour with salt. Add cubes of butter and pulse until mixture resembles course meal. Add beaten egg, lemon juice, and 1 tbsp ice water. Pulse to combine. Continue adding ice water by the tablespoon and pulsing until dough just starts to come together. Take the dough from the processor bowl and press into disc. Wrap in plastic wrap. Chill for at least 30 minutes or for up to 3 days.

On lightly floured surface, roll out pastry so it is large enough to cover a 9 inch pie dish without stretching. Trim edges of pie crust. Line with foil. Fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 15 minutes. Remove foil and pie weights. Prick shell all over. Bake 10 minutes or until evenly golden. Let cool on rack.

For Filling:

In heavy saucepan, mix sugar, cornstarch and salt. Stir in water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low.

Simmer for 3 minutes, stirring constantly. Remove from heat. Whisk one-quarter into egg yolks, whisk back into pan. Cook over medium heat, stirring for 2 minutes. Remove from heat. Stir in lemon rind, lemon juice and butter. Set aside.

For Meringue:

In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in 1/3 of the sugar at a time until stiff peaks form.

Pour filling into cooled crust, smoothing top. Starting at edge and using spatula, spread meringue around outside of hot filling. Sealing to crust, which prevents meringue from shrinking.

Spread over remaining filling making attractive peaks with back of spoon. Bake in center of 400ºF (200ºC) oven for 5 to 6 minutes until golden. Let cool on rack for about 5 hours or until set.

Kale Salad with Dried Cranberry, Walnut and Boursin

This is a super easy and incredibly flavorful salad. I made this as a Thanksgiving side dish, to complement my mom's massive turkey, stuffing, mashed sweet potato, and apple pie. It was a nice and fresh addition to the traditional but heavy, dishes included in Thanksgiving dinner. And as a bonus, it is chalk full of lots of healthy ingredients.

This would also make a great lunch, summer picnic dish, or dinner side.

Kale Salad with Dried Cranberry, Walnut and Boursin

Serves 2 (4 as a side dish)

1/3 cup Dried Cranberries

1/2 Sweet White Onion or Red Onion, sliced

1/2 pkg Cranberry and Black Pepper Boursin Cheese

1/2 cup Walnuts, toasted

Bunch of Kale, chopped (or Spinach)

For Dressing:

2 tbsp Dijon Mustard

1 tbsp Balsamic Vinegar

1 tbsp Extra Virgin Olive Oil

Salt and Pepper

In a large bowl, toss all the salad ingredients together.

For the dressing, place all ingredients into a jar and shake. Drizzle over salad.

Pumpkin Oatmeal Bars

Nothing says fall like pumpkin. I picked up a bunch of canned pure pumpkin the other day, and was trying to figure out what to do with it. Here is the result....

Pumpkin Oatmeal Bars

Makes 1 pan of bars (9" by 13" pan), about 20 bars

2 tbsp Unsalted Butter, room temperature

1/4 cup Sugar

1 Large Egg

1 cup Pumpkin Puree

1 cup Unsweetened Applesauce

1 1/2 cups Quick Cooking Rolled Oats

1 cup Whole Wheat Flour

1/4 cup Ground Flax Seeds

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 cup Raisins

1/4 cup Raw Sunflower Seeds

Preheat oven to 350 degrees. Grease a 9" by 13" pan.

In large bowl, cream together butter and sugar. Beat in egg, pumpkin and apple sauce.

In a separate bowl, mix together oats, flour, flax, salt, baking powder and soda.

Add the oat mixture into the egg mixture and stir until just combined. Fold in the raisins and sunflower seeds.

Press the mixture firmly and evenly into the pan (tip: use a sheet of wax paper to press the mixture in)

Press into pan. Use wax paper to press evenly. Bake for about 20 minutes. Cool and cut into bars.

Raspberry Tart

A raspberry tart needs no reason. It speaks for itself. The perfect end to a weekend lunch or dinner.

And frozen raspberries make this tart possible all year round... So in the dead of winter, you can still enjoy a little bit of summer...

Raspberry Tart

Makes 1 Tart

For Tart Pastry:

1 1/4 cups whole wheat flour

1/8 tsp salt

½ cup butter

3 tbsp ice cold water

For the filling:

5 cups Raspberries, frozen

2 tbsp White Sugar

1/3 cup Brown Sugar

1/4 tsp Nutmeg

1/4 tsp Cinnamon

1 tsp Vanilla

4 tbsp Cornstarch

Zest of 1 Lemon

Juice of 1/2 Lemon

To Make Tart Pastry:

Preheat the oven to 400 degrees.

Mix the flour and the salt in a medium bowl or food processor.

Add the cold butter pieces and cut in using a pastry blender or by pulsing in the food processor.

Add ice water, 1/2 tbsp at a time until the dough forms into a ball. Gather up and pat into a disk. If possible, refrigerate dough for 30 minutes before rolling out.

When ready to use, roll dough out on a lightly floured board. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

Prick the crust with the fork (be sure not to go all the way through) so that it doesn't puff up during blind baking or fill with foil and dried beans if you prefer.

Bake the crust at 400 degrees for 15 minutes.

For the Filling:

Reduce the oven to 375 degrees.

Mix all the filling ingredients together in a bowl. Pour into the pre-baked pastry crust. Bake in a 375 degree oven for 30-40 minutes until the filling is thick and bubbly.

Let cool completely before serving.

Fresh Fig Cake

Once again, it's that time of year when the fig tree in my parent's backyard bears its fruits!

I remember my mom planting that tiny tree like it was yesterday and me questioning her at the age of 10 what figs were and if I would even like them.

Before I moved away from home at around 20 years old, I don't remember eating fruit off that tree. I do remember my mom getting really excited one year when she was able to get 3 figs off the tree. But she must have eaten them....

On my journeys away from home, I became more and more familiar with figs. Especially in the dried form. In Dubai and Damascus, I remember strings of them hanging in the store fronts along with dried dates and apricots. I fell in love with them.

Fast forward to this summer.... my first summer after returning to Canada, just a short ferry ride from home. And boy was I surprised this week when my mom came over with 2 huge buckets of ripe figs from the tree.

I ripped some apart immediately with my hands and ate them, with the intention of turning a lot of the remainders into jam. 

My sister, not knowing what to do with all these figs, resorted to the internet, and came up with this fantastic recipe for a fresh fig cake.

The only modification that she made was to use 1 1/2 cups of figs in the cake batter instead of the original 1 cup. And the cake was TO DIE FOR! It was so good, that I had to share it with all of you!

Fresh Fig Cake

http://allrecipes.com/recipe/fresh-fig-cake/detail.aspx

For the Cake:

1/4 cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup evaporated milk

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups chopped fresh figs

For the Filling:

1/4 cup packed brown sugar

1/4 cup water

2 cups chopped fresh figs

1 tablespoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

Whole Wheat Oatmeal, Chocolate, Raisin Cookies

When it's raining outside, one great way to warm up your house is to bake. Somehow, it makes every trouble go away!

The cookies that I made today fit the bill to a tee. They are hearty, healthy, just sweet enough oatmeal cookies.

I made 24 larger cookies (about 3 inches round when baked), but you could make them whatever size is right for you. Don't be alarmed if the dough feels kind dry. Just use your hands to form the balls of dough and then press them gently with your hand. They will turn out just fine!

Whole Wheat Oatmeal, Chocolate, Raisin Cookies

Makes 24 cookies

1/2 cup Butter, room temperature

1/3 cup Brown Sugar

1/3 cup White Sugar

1 Large Egg

1 tsp Vanilla

1 cup Whole Wheat Flour

1/2 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 cups Old Fashioned Rolled Oats

1 cup Raisins

2/3 cup Semi Sweet Chocolate Chips

Preheat the oven to 350 degrees. Line baking sheets with silpat or parchment paper.

Cream together the butter and sugars. Beat in the egg and vanilla.

In a seperate bowl, mix together the flour, cinnamon, salt, baking powder and baking soda. Stir the flour mixture into the butter mixture until just combined. Then stir in the oats, raisins and chocolate chips.

Form the dough into 1.5 inch balls. Flatten onto a baking sheet. Bake for 13-15 minutes until golden.