Salmon with Boursin Cheese & Tomatoes en Papiotte

We'd been driving for 3 plus hours south east from Dijon to Thonon-les-Bains to visit friends. Normally this trip would be filled with some good music, sleeping (for me) and talks of future travels and projects. This time, with our 9 month old daughter, it was filled with Nirvana's MTV unplugged album on repeat (it was a surefire way to get her to sleep), and talks of potentially stopping at the next rest stop, what she was going to eat, and diapers. Wow, how times have changed.

So after what seemed like endless driving on the French highways, mediocre rest stops and not much napping on my part, a late lunch and a little rosé in the garden of our friends' home was welcome. And for lunch? A wonderful fillet of salmon baked en papiotte (in a parchment paper pocket) with boursin cheese and tomatoes. It was so delicious and so flavorful. Even our 9 month old daughter loved it!

One Pot Beef Stew

Snow, snow, snow! After quite a dry winter here on the west coast, I was starting to wonder if we just skipped winter this year. And then a few days ago, the snow started and I woke up to a winter wonderland! And the snow hasn't stopped! There are at least 20 centimeters on our deck and counting and the local mountains are packed with fresh powder.

So yesterday. I decided to take my little one for her first excursion in the snow. We went for a nice long snowshoe and at the end of it, I was famished! (probably had something to do with carrying an extra 16+ pounds on my front!). What did I crave after a day on the mountain? Hearty, soul warming, comfort food of course!

Pulled Pork Enchiladas with Spiced Tomato Sauce

A couple of month ago, I wrote about nesting, freezer meals and preparing for the arrival of our first child. Well, our daughter arrived at the end of September, and boy am I glad that I took the time to stock up the freezer! For those days when you just don't have time to think about lunch or dinner, these make ahead meals really save the day!

One of the make ahead dishes that I already shared with you was my Roasted Chicken (or pork) Enchiladas with Salsa Verde, Sour Cream and Cilantro Sauce. 

In addition to those enchiladas, I also made another variation of this dish with a spiced tomato sauce.  After a long, cold day, we pulled one out of the freezer last night and happily enjoyed this warm, homemade but pre-made meal.  It was so comforting on such a cold day, but because it had been made in advance, it took only an hour in the oven, and literally no work!

Heartwarming Chicken and Sausage Gumbo

It's getting cold outside. This means, that it's time for some heartwarming soups. Thankfully, I had anticipated this need a couple of months ago before our little one arrived and made a huge pot of gumbo, portioned it, and froze it for times like these!

Okay, perhaps it was more of a craving than anticipating my future need. But whatever the case, I made lots, ate a bunch and froze the rest. And I sure am thankful for it now.

The first time I had gumbo was actually when I lived in Austin. I worked in a restaurant that served this amazing seafood gumbo. It was slightly spicy, and so flavorful and rich. I have thought time and again of trying to recreate it, but never gotten around to it. Then one day, I was wandering around the grocery store and saw that Campbell's had a Chicken and Sausage Gumbo. I thought I would try one. And to be honest, for store bought soup, it was delicious. But it also furthered my determination to make my own.

Green Tomato Sauce

It's official. Fall is here and my tomato harvest is officially over. Okay, it's been over for a few weeks now, but I've finally gotten around to harvesting the green tomatoes off of the plants before cleaning the beds up for the winter.

I have lost all hope that these green tomatoes will turn red. And unfortunately, with the rainier and cooler August and September that we had, there are lots and lots of green tomatoes. So, what to do with all these completely green (and only partially ripened) tomatoes? Well, I decided to make some tomato sauce.  Now you might think that to do this you need to combine ripe tomatoes with a small quantity of green tomatoes, but that's really not the case. In fact, I used 100% green and partially ripened tomatoes and the sauce tasted fantastic!

Spaghetti and (Turkey) Meatballs

 

Who doesn't love spaghetti and meatballs? It is comforting and delicious, and has some sort of romantic quality (yes, too much time watching Lady and the Tramp....). But seriously, it's a home and restaurant favorite for so many people, including myself.

I love making spaghetti and meatballs. You can pan brown them or bake them, and you can make them traditional or you can spice things up with a variety of flavour combinations. In this case, I made my meatballs with ground turkey and lots of yummy, flavourful ingredients including feta cheese and basil. If you prefer other types of meat, you could use beef or a combination of beef and pork. You can even turn this mixture into a meatloaf (just bake in a loaf pan at 350 degrees Fahrenheit for at least 45 minutes, until the meatloaf is cooked through).

Turkey Meatballs

Makes about 36 meatballs

Meatball Ingredients

1 Small Onion, finely chopped

3 cloves Garlic, minced

1 Large Egg

1/2 cup Bread Crumbs

2 tbsp Ketchup

1 tbsp Dijon Mustard

1 tbsp Dried Basil

1/4 cup Crumbled Feta

Salt and pepper 

500 grams Ground Turkey

Extra Virgin Olive Oil

3 cups Marinara sauce or Pasta sauce of choice

1/2 cup Water

Cooked Spaghetti

Mix together all meatball ingredients except the turkey. Add the turkey and lightly mix by hand until all is incorporated. Shape into about 1" balls.

Coat the bottom of a large frying pan with olive oil and heat over medium-high heat. Add the meatballs (you might need to do this in batches). Cook until nicely browned on all sides, 3-4 minutes. Drain off excess oil from the pan. Reduce the heat to medium low.  With all of the browned meatballs in the pan, add the tomato sauce and water.  Simmer until the meatballs are fully cooked, about 5-8 minutes. Season the sauce to taste with salt and pepper. Serve with spaghetti or pasta of choice

Panzanella Salad (Italian Bread Salad)

When people think of salads, they often think about them as accompaniments rather than main courses. However, there are a lot of ways to make a salad a hearty and filling meal. For example, you can add protein like meat, fish, nuts, beans or eggs or you could add a starch like rice, potatoes or pasta.

Today, I am making a Panzanella Salad which is essentially an Italian bread salad. The bread adds a heartiness to this salad making it a great side dish or main course. The bread is also toasted, giving nice texture to the salad while soaking up some of the tasty dressing.

I love this salad because it is full of some many amazing flavours. The salty anchovy adds great depth to the dressing, the olives or capers add tanginess and salt, and all the veggies and basil add a freshness that elevate this from just a simple salad with croutons to something spectacular.

Chinese Salted Pork Stuffed Vegetables

I have shared with you my mom's Chinese Steamed Pork with Salted Egg, which I fondly refer to it as Chinese meatloaf. It is salty and meaty and great with steamed rice and some simple sauteed veggies.

Today, I decided to mix it up a little and stuff this "Chinese Meatloaf" into some vegetables. Kind of a fusion between my husband's beloved Tomate Farcee (stuffed tomatoes in French) and my Chinese Meatloaf. A happy marriage of sorts.

Sundried Tomato and Olive Quinoa Cakes

I have definitely been on a quinoa kick lately. I absolutely love the stuff. It's easy to make, has a great nutty texture, and is really good for you.

However, this quinoa kick has put me in a little bit of a rut. I find myself making the same things with quinoa. I cook it, then mix it with veggies and turn it into a salad of sorts like my Summer Quinoa Salad with Chicken & Apple.

I mean, don't get me wrong. These one meal wonders with quinoa are delicious. But I felt the need to break out of this quinoa rut and try something different.

For starters, I figured I should make something warm. Like a warm quinoa side dish. But of course, I got caught up in adding stuff to the quinoa, and before I knew it, it was another room tempurature salad of sorts. Again.

So, this time, to break out of the mold, I decided to use the quinoa as a basis for pan fried cakes. I added sundried tomatoes, olives, onions and zucchini for flavor; I added eggs to bind everything, and pan fried them. Then, for a final burst of flavour, I mixed up a little garlic mayo.

I served these cakes with some pan seared wild coho salmon and a little salad and it was a fantastic dinner! The perfect dish to make quinoa interesting again!

Sundried Tomato and Olive Quinoa Cakes

Makes 8 cakes

2 Large Eggs

1/3 cup Onions, finely chopped

1/3 cup Sundried Tomatoes, finely chopped

1/3 cup Olives, finely chopped (whatever kind you like)

1/2 cup Zucchini, finely diced

2 cups Cooked Quinoa, room temperature

2 tbsp Whole Wheat Flour

Salt and Pepper

Olive Oil canola oil for pan

Garlic Mayo

1 clove Garlic, minced

1/2 cup Mayonnaise

2 tbsp Grainy Mustard

Salt and Pepper

In a large bowl, beat the eggs. Stir in the onions, sundried tomatoes, olives and zucchini. Then add the quinoa and flour. Mix until incorporated. Let rest at room temperature for 10-15 minutes.

In the meantime, combine all ingredients for the garlic mayo in a bowl. Mix and set aside.

Heat some oil in a large pan over medium heat. Form the quinoa mixture into balls and place in the preheated pan, pressing down to form patties. Cook until browned on both sides (about 5 minutes per side).

Serve warm with the garlic mayo.

Farmer's Market Lasagne

There is nothing like heading to the market, picking up whatever's around, and turning it into a fantastic meal.

Today at the market.... local BC zucchinis and eggplants. Both were looking fantastic. So, I decided to turn them into a healthy lasagne that we could enjoy tonight and whenever we needed a quick lunch or dinner.

Farmer's Market Lasagne

Makes 1 Lasagne

12 Whole Wheat Lasagne Noodles

1 Large BC Eggplant, sliced (#bceggplant)

2 BC Zucchini, sliced (#bczucchini)

1 jar (650 ml) Tomato Basil Pasta Sauce

Corn Kernels from 2 cobs (or 1 can corn kernels, drained)

300 grams Ricotta Cheese

1 1/2 cups Shredded Cheddar Cheese

Salt and Black Pepper

Cook the lasagne noodles as per the package instructions.

In a large casserole dish, start layering the eggplant and zucchini. Add 1 layer of lasagne noodles and top with 1/3 of the tomato sauce. Sprinkle with half of the corn.

Add another layer of eggplant and zucchini. Top with noodles then spread with 1/2 of the ricotta cheese and season with salt and pepper.

Add another layer of eggplant, zucchini, noodles, tomato sauce and the rest of the corn.

Add the final layer of eggplant, zuchini and noodles. Spread the noodles with the remaining ricotta and tomato sauce. Season with salt and pepper. Sprinkle with cheddar cheese.

Cover and bake in a 375 degree oven for about an hour until bubbly.

**Make ahead tip: You could make this ahead, cool it, cut it into portions, and freeze the portions for later!

My Pasta Puttanesca

Lots of recipes are just variations of other recipes. Everyone adds their own special touch, adapts recipes to their specific tastes, or uses what they have on hand or in season.

In this case, I made Pasta Puttanesca. Basically, it's a tomato sauce with anchovies, garlic, onions, olives, capers, chili flakes and Italian Parsley. I made it my own by adding a whole bunch of kale to bulk it up and using whole wheat pasta.

You could top this with cheese, or eat it just drizzled with some extra virgin olive oil. However you deal with this flavorful sauce, it is sure to please!

My Pasta Puttanesca

Serves 4 people

375 grams Whole Wheat Spaghetti

1 tbsp Extra Virgin Olive Oil

4 cloves Garlic, minced

1/4 Large Red Onion, chopped

1/2 Red Bell Pepper, thinly sliced

2 tbsp Anchovy Paste

1/3 cup Sliced Green Spanish Olives

3 tbsp Capers

1 tsp Red Pepper Flakes

1 1/2 tsp Dried Oregano

1/2 tsp Cracked Black Pepper

1- 28 ounce can Diced Tomatoes

3 cups Chopped Kale

1 1/2 cups Italian Parsley, chopped

Cook the spaghetti as per the package instructions until al dente. Drain and set aside.

In a large pan, heat olive oil over medium high heat. Add garlic, onion, bell pepper and anchovy paste and sautee until the onions and peppers just start to soften. Stir in the olives, capers, red pepper flakes, oregano, and black pepper. Then stir in the tomatoes. Let simmer for a few minutes, then stir in the kale and parsley until just wilted. Toss in the pasta. Serve with a drizzle of extra virgin olive oil.

Not Quite Traditional Gazpacho

Now that summer is here, it's time for us soup lovers to switch to chilled soups. And there is nothing quite like a bowl of flavorful, refreshing gazpacho to start off a picnic or a roof top meal.

I have seen tons of recipes for gazpacho, and I took these as inspiration to create my own. I know it's probably far from traditional, but it tastes good, is super easy and is packed with flavors that just scream summer.

So fill the cooler and head on down to the beach. It's time to enjoy the summer!

Not Quite Traditional Gazpacho

Serves 8

1 Red Onion

1 English Cucumber

1 Red Pepper

1 Jalepeno, seeded

5 Large Tomatoes

5 cloves Garlic

1 can Large Diced Tomatoes (28 ounces)

2 pieces Pita Bread (day old is best)

1/2 cup Red Wine Vinegar

1/4 cup Extra Virgin Olive Oil

Juice of 1/2 Lemon

Salt and Pepper

Garnish- Plain Yogurt

Cut all veggies into large dice. Place all ingredients in blender (in batches if necessary) and blend until almost smooth (I like mine a little chunky, but it's your preference). Place in the fridge for 3-4 hours or overnight for the best flavors. Season with salt and pepper to taste and garnish with a dollop of plain yogurt.

More Tea Party Ideas: Greek Skewers & Mexican Taco Cups

On the topic of tea parties, here are a few other great tea party ideas. Of course, like the BBQ Chicken Pitas with Zesty Slaw earlier, they could also be used as creative starters for a dinner party, a light and fun lunch or appetizers before a party! They are so versatile and look great! Plus, a lot of the components can be made ahead.

These are fun, colorful dishes that can be made for 4 people or 40 people. So try them at your next social get together and let me know what you think!

Greek Skewers

Makes as many as you want

Feta Cheese

Extra Virgin Olive Oil

Oregano

Kalamata Olives

Cucumber, cut into about 2 cm cubes

Cherry Tomatoes

Red Onion, cut into about 2 cm pieces

Wooden Skewers, soaked for about 10 minutes (I think it helps everything slide on better, but not mandatory)

In a bowl, mix the olive oil and oregano. Cut the feta cheese into about 2 cm cubes. Toss in the olive oil and oregano.

Then just assemble the skewers... Cherry tomato, red onion, olive, feta, cucumber, tomato. Simple, tasty, and good looking!

Mexican Taco Cups

Make a few or a lot!

Ground Beef

Chili Powder

Ground Cumin

Salt and Pepper

Romaine Lettuce, Shredded

Salsa

Sour Cream

Guacamole (homemade or pre-made)

Cherry tomatoes, sliced

Cheddar Cheese, grated

Tostidos "Scoops" Tortilla Chips

Heat a pan over medium-high heat. Add the ground beef and season with chili powder and cumin (about 1 tsp of each for each 250grams of meat). Cook until there is no pink left and season to taste with salt and pepper. Let cool.

In a bowl, mix together equal parts of sour cream, salsa and guacamole (1/3 cup of each should be more than enough to start).

Assemble the cups: put about 1/2 teaspoon of ground beef mixture on the bottom of the tostido cup. Top with about 1/2 teaspoon of the sour cream mixture. Then add a little grated cheese, shredded lettuce, and top with a slice of cherry tomato.

These are best eaten immediately. The longer then sit, the tortilla chip becomes a little soggy.

Spicy Sausage Linguine with Bell Peppers, Onions & Tomatoes

My apologies for my absence everyone, but as some of you already know, I have just moved back to Canada after many years abroad. It has been really nice to get closer to family and friends, but moving has its downsides also. In my case, living in hotels has to be my least favorite part. Many people I meet are envious of the hotel life, however, I have to say, it is not as grand as it sounds. Living in a hotel room means no kitchen, which means no cooking.  When hunger pangs strike, you either need to reach for the half eaten box of shreddies on the table or the few remaining digestive cookies or pretzels from the day before. Or you need to call room service. And then wait....

And it's not only the waiting. It's also the fact that no matter how interesting and delicious a room service menu is, it just lacks variety. It is not really designed for people who stay in a hotel for a long period of time. After a couple meals, I started to repeat dishes done before. Yes, I could always ask for some kind of "self-modified" menu item, but to be honest, no ones wants to be the guest that inspires the order taker to curse and swear when he or she gets off the phone.

So, today, I was super happy that having found a suitable apartment and temporarily equipping the kitchen with the necessary supplies (we are waiting for our actual shipment with all of our furnishings and kitchen supplies to arrive from the middle east), I was able to cook our first meal in our new apartment. Yes, I didn't have all the herbs and spices I would usually have. And yes, I improvised. But it tasted great. And the best part is that it was homemade.

Spicy Sausage Linguine with Bell Peppers, Onions & Tomatoes

Serves 4

4 Mild Italian Sausages, cut into 1cm slices

4 cloves Garlic, minced

1 Medium Onion, diced

1 Large Yellow Pepper, cut into slices

2 Small Red Chilis, seeded and chopped

2 cans Diced Tomatoes (14 ounces each)

Salt and Pepper

500 grams Whole Wheat Linguine

Cook the linguine in boiling, salted water for 2 minutes less than instructed on the packagee (the pasta will be a little hard to the bite). Drain and set aside.

In a large pan over medium to high heat, cook to sausage pieces until browned. Drain about 3/4 of the sausage drippings from the pan. Then add the minced garlic, onions, yellow pepper, and chilies. Cook until the onions and peppers start to soften, about 3-4 minutes. Stir in the diced tomatoes, a generous pinch of salt and pepper, and cook for 2-3 minutes.

Add the drained pasta into the sauce pan and toss. Reduce the heat to medium-low, cover, and let the pasta cook the rest of the way in the sauce. This will take about 2-3 minutes. Remove the cover and taste. The pasta should be al dente and the sauce should have thickened.  Garnish if desired with fresh cracked pepper and parmesan cheese.

Ode to the Middle East: Part 2- Fattoush Salad

Fattoush. This is the salad that my brother fell in love with when he came to visit us in Syria (although he did mistakenly call it Phantoof....).

The reason why I love this salad (and probably why my brother loves it also) is because it has great texture and flavor. It is so fresh tasting and the tartness of fresh lemon juice, tanginess and saltiness of the olives, bite of the onions,  and the crunch of the fried or toasted pita bread all complement each other. It is a great starter salad, as it is traditionally eaten, or could be great as a meal, topped with some roasted chicken.

And the best part is that it can easily be made anywhere in the world!

Traditional fatoush uses a slightly bitter green called Purslane. If you cannot find purslane, you can use watercress, or baby arugula. It also uses a spice called sumac, which is ground from red berries and imparts a sour, lemony taste.

Here is my fatoush recipe:

Fatoush Salad

Serves 2

2 Tomatoes, cut into large dice

1 English Cucumber, cut into large dice (cut into 4 lengthwise, then chop)

1 bunch Purslane (Watercress, Baby Arugula, or Lettuce)

1/4 cup Black Olives (pitted, sliced, or whole.... your choice)

1 Shallot, thinly sliced

For the dressing:

1/4 cup Extra Virgin Olive Oil

1 tbsp White Wine Vinegar

2 tbsp Fresh Lemon Juice

1 tsp Sumac

1 tsp Dried Mint

1 tsp Dried Thyme

1 clove Garlic, crushed

1/2 tsp Salt

1 Round of Pita Bread

In a large bowl, mix together all the salad ingredients. For the purslane or watercress, use the leaves and small stems only. For the lettuce, chop into bite sized pieces.

In a smaller bowl, whisk together all dressing ingredients.

Place the pita bread in the oven (350 degrees) until crisp- about 5 minutes. Break into bite sized pieces. (You could also fry this bread as done traditionally. Cut into 1 inch pieces and fry in oil until crisp).

To put it all together, toss the dressing into the salad and top with the crisp pita bread.

Spinach and Sundried Tomato Dip

There is nothing easier than making a dip for a party. You can make it ahead and put it in the fridge... in fact, it tastes even better the earlier you make it! This saves you plenty of time to do other things in preparation for your guests.

This Spinach and Sundried Tomato Dip is both healthy and super easy. All you need is a few ingredients, 5 minutes and a food processor.  It doesn't get easier than this. Plus it tastes good and is full of vitamins. You could substitute light cream cheese and non-fat sour cream, and it would taste just as good. No one will ever know how simple this really was!

Spinach and Sundried Tomato Dip
Makes 1 large bowl of dip

1 package Frozen Spinach, thawed and drained

2 cups Sundried Tomatoes, drained

1 package Philedelphia Cream Cheese (200 grams)

1 cup Sour Cream

Salt and Pepper

Drizzle Olive Oil

Sliced Green Onion, for garnish

In a food processor, mix together spinach and tomatoes for about 2 minutes until all chopped and mixed. Add the cream cheese and sour cream and pulse until combined. Season to taste with salt and pepper. Scoop the dip into a bowl, drizzle with some extra virgin olive oil and garnish with sliced green onion. Serve with tortilla chips, pita, or veggie sticks.

Simple Tomato-Rosemary Tart

It's the simple things that get me excited. Like this tart. Easy to make using fresh tomatoes and rosemary from the garden... it's an unbeatable snack, lunch, or light dinner.

Try it. You'll see...

Simple Tomato-Rosemary Tart

Makes 1 Tart

1 sheet Puff Pastry OR make a fabulous Whole Wheat Pastry Crust

3 Tomatoes, thinly sliced

1 White Onion, diced

2 cloves Garlic, minced

1 tbsp Fresh Rosemary, chopped

2 tbsp Dijon Mustard

1 tbsp Olive Oil

Salt and Pepper

On a sheet of paper towel, lay out the tomato slices, sprinkle with salt, and leave to sit for about 30 minutes to remove excess liquid.

Meanwhile, heat the olive oil in a pan over medium heat. Add the onions, garlic, and rosemary and sauté for about 5-8 minutes until the onions are soft. Season with salt and pepper. Remove from heat.

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit)..

Place the puff pastry or tart shell in a tart pan. Spread with the Dijon mustard. Lay the tomato slices onto the tart shell. Top with the sautéed onions. Bake in the preheated oven for 25-30 minutes until the pastry is golden. Remove from oven and let cool slightly before serving.

The Perfect Pizza

I am not perfect. And neither is this pizza. It isn’t perfectly round and the toppings aren’t perfectly even, but it is delicious and homemade. And that makes it far better than any take away kind.

This pizza can be made just as easily as picking up the phone and ordering one. Plus, it is topped and cooked just the way I like it. Just enough cheese, perfect seasonings, and a thin, crisp crust.

So, in my eyes, it is perfect.

The Perfect Pizza

Makes 2- 10 inch pizzas

For the crust

1 cup White Flour

2/3 cup Whole Wheat Flour

1 tsp Salt

2 1/4 tsp Instant Yeast

3/4 cup Warm Water

1 tsp Olive Oil

In a large bowl, combine the flours, salt, and yeast. Make a well in the middle and pour in the water and olive oil. Mix until the dough starts to come together. Turn out onto a floured board and knead for 3-5 minutes until a smooth dough is formed. Shape into a ball and place back into the bowl, cover, and let rise until doubled in size (about 30-45 minutes).

Once doubled, punch down the dough and divide into 2 balls. Roll out into rounds about 1/4 inch thick. Place the dough onto a pizza stone if you have, or a baking sheet.

Pre-heat oven to 400 degrees.

Top the crusts with your favorite toppings. I like the following combinations:

- a thin layer of tomato paste on the base, thinly sliced tomatoes, basil, and mozzarella cheese

- anchovy fillets, sliced onions, dried oregano, and mozzarella topped with an egg (the egg is cracked onto the pizza when it has only about 3 minutes left to bake)

Place the pizza in the preheated oven for 15-20 minutes until golden. Enjoy!

Olive, Sundried Tomato and Oregano Cake

I love recipes that allow for a little creativity and improvisation, and this is one of those recipes. Once you make the basic cake recipe, you can spruce it up with whatever flavors you like. Today, I used olives, sundried tomatoes, and oregano, but a little cheese, bacon, onion, and fresh herbs sounds pretty good too! Just throw in whatever bits you have in your fridge or pantry and turn this savory, versatile cake into a party of flavors.

Just a note, you really have to try this cake recipe with some nice fresh olives. I really think their saltiness and tartness works very well here.

This cake is especially good dipped in some balsamic and olive oil with fresh cracked pepper. Yum!

Olive, Sundried Tomato and Oregano Cake

Makes 1 cake

1/2 cup Whole Wheat Flour

1/2 cup All Purpose Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp Pepper

3 eggs

240 ml Evaporated Milk

50 ml Vegetable Oil

2 tsp Dried Oregano

1/4 cup Black Olives, pitted and sliced

1/4 cup Green Olives, pitted and sliced

1/2 cup Sundried Tomatoes, chopped

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).. Grease and line a loaf pan.

In a large bowl, mix together flours, baking powder, salt and pepper. In another bowl, beat eggs. Then beat in milk and oil. Add the liquid ingredients to the dry ingredients, mixing only until incorporated (do not over mix!). At this point, you can stir in any flavorings that you like. I used olives, sundried tomatoes and oregano.

Pour the mixture into the prepared loaf pan, and bake in the preheated 180 degree Celsius oven for 35- 45 minutes, until a toothpick inserted into the center comes out clean.

Sweet and Savory Popovers: Bacon, Onion & Tomato and Cinnamon-Apple Popover

They might be breakfast, brunch or dessert. They could be eaten alone, or dressed up with all sorts of toppings. Nope, I am not talking about pancakes. I am talking about popovers.

A popover is like a pancake that you bake in the oven. It gets all puffed up and golden brown, and has a soft texture in the middle. You can fill it with all sorts of stuff—sweet or savory.

I love recipes like this because you can really be creative and use whatever you have in your fridge. Also, there is no need to be exact with the fillings. Just add a little bit of this, and a sprinkle of that to create your perfect popover filling.

Today, I made 2 popovers: one sweet with Cinnamon and Apples and one savory with Bacon, Onions, and Tomatoes.

They were so delicious, and I have to say, these might become my new breakfast/brunch/lunch favorites. They have an amazing aroma in the oven and you can just increase the recipe depending on how many people you are feeding, and pop it in the oven. No more standing at the stove flipping pancakes all morning! Sorry pancakes! No hard feelings. I still love you…



Bacon, Onion, and Tomato Popover
Makes 1- 10 inch popover

For the Filling
4 slices Bacon, cut into strips
1/4 Green Onion, sliced
1/4 cup Tomato, diced

For the Batter
1/4 cup Whole Wheat Flour
1/4 cup White Flour
1/2 tsp Salt
2 Large Eggs
1/2 cup Milk

Chopped Parsley for Garnish

Preheat the oven to 220 degrees Celsius.

In a 10 inch, oven proof sauté pan over medium heat, cook the bacon until slightly crisp. Add the onions and tomatoes and cook for another minute until tomatoes are warm. In a separate bowl, mix together the flours and salt. Beat in the eggs and milk. Pour this batter over the filling in the sauté pan, and place in the preheated oven for 25 minutes until golden and puffy. Do not open the oven during the baking time or the popover won’t rise!

Garnish with some fresh chopped parsley.



Cinnamon Apple Popover
Makes 1- 10 inch popover

For the Filling
1 tbsp Butter
2 Large Apples, sliced
1 tbsp White Sugar
1/2 tsp Ground Cinnamon

For the Batter
1/4 cup Whole Wheat Flour
1/4 cup White Flour
1 tbsp White Sugar
1/4 tsp Salt
2 Large Eggs
1/2 cup Milk
1 tsp Vanilla Extract

Preheat the oven to 220 degrees Celsius.

In a 10 inch, oven proof sauté pan over medium heat, melt the butter and sauté the apples, 1 tbsp sugar, and the cinnamon until the apples start to soften (about 5 minutes). In a separate bowl, mix together the flours, sugar and salt. Beat in the eggs, milk and vanilla. Pour this batter over the apples in the sauté pan, and place in the preheated oven for 25 minutes until golden and puffy. Do not open the oven during the baking time or the popover won’t rise!

Enjoy warm with whipped cream or vanilla ice cream. You could even dollop some whipped cream and sprinkle fresh berries over top.