Pickled Jalapenos

Roasted Red Pepper Tomato Sauce

This recipe is from Diane Dyer, MS, RD and Cancer survivor. Diane Dyer has battled cancer since childhood, surviving neuroblastoma and then 2 breast cancers in her adult life. As a cancer survivor and dietition, she is dedicated to eating a cancer prevention diet, which she states is based on the latest scientific information (see her website at http://www.cancerrd.com/).

Always looking for healthy disease fighting foods I was inspired by her website and decided to try one of her recipes. Her red pepper pesto sauce sounded like a light fresh vegetarian meal, which contains lycopene, phytochemicals and antioxidants.

I thought it would be excellent over spaghetti squash or angel hair pasta, but I could not find either of these, so I went with whole wheat penne.

Roasted Red Pepper Tomato Sauce
(Printable Version)

1 roasted red sweet pepper, peeled and seeded or 1 cup jarred roasted red peppers
1/2 cup lightly packed fresh basil leaves, about 40g
10 black olives
2 large cloves garlic
1 T parmesan cheese
1 T pine nuts
4 roma tomatoes
1/4 tsp red chili flakes
salt and pepper to taste

If roasting your own pepper, place under broiler and rotate every 3-4 mins until charred with skin blistered.

Place all ingredients in a food processor and blend until smooth.

Heat over med high heat and serve over pasta (angel hair or penne), spaghetti squash.

Caramel Popcorn for Halloween

Happy Halloween!! For my annual Halloween bake sale at work I decided to make something that did not contain pumpkin. As much as I love pumpkin this sweet and salty candy popcorn was a nice change. However, it is very addictive and should not be left out on the counter, as it will quickly disappear. I placed about 1 1/2 cups in individual halloween bags and sold them for the United Way/Halloween Bake Sale. Next time I think I would double the recipe for a bake sale, but 1 batch is plenty if you are making it for friends or family.  

Caramel Popcorn

16 cups popped popcorn

1 cup peanuts

2 cup brown sugar

1/2 cup light corn syrup 

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

Preheat the overn to 250 degrees F. Place popcorn and peanuts in a large bowl.

In a medium saucepan over medium heat melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.

Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla.

Pour over popcorn and mix to coat.

Place popcorn on a baking sheet and bake for 45 to 60 minutes, stirring every 15 minutes to move the caramel around and coat the popcorn.

Remove from oven and let cool. Break into pieces and store in air tight container.

Thai Salmon with Lemon Couscous

Sesame Ginger Salmon

1 T garlic minced
2 T ginger minced
1 T sake
1/2 cup soy sauce
1/4 cup sesame oil

Marinate salmon in fridge for 3 hours. Bake on baking sheet for 8 minutes at 450.

Lemon Couscous

5.4 oz couscous
2 cups chicken broth
1 T lemon rind
1/3 cup lemon juice
2 t butter
2 T parsley
1/3 cup peas

Combine the broth, lemon rind and juice in a saucepan. Bring to a boil. Add the couscous, remove from heat and cover. Let stand for 10 minutes. Stir in parsley, butter and peas. Serve with salmon.

Healthy Baked Chicken Tenders

There always seems to be some sporting event occurring. Right now we are in the midst of the NHL playoffs. And with sporting events usually comes lots of food and drinks. I am not one to sit down and eat a plate of chicken wings, chips, pizza and other fatty game day snacks. But like everyone else I still like to nervously nibble on munchies while watching the game. So for the game I made healthy and much more flavorful baked chicken tenders. The batter is full of healthy ingredients, and offers a nice moist chicken, with a crunchy texture when baked. Serve these with peanut sauce or spicy Asian red chili sauce at your next playoff game.

Healthy Baked Chicken Tenders

1/2 cup wheat germ
1/2 cup bran flakes
1/2 cup wheat bran
1/2 cup whole wheat flour
1/4 cup whole wheat bread crumbs
2 T Parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne
ground pepper
1 T olive oil
2 large eggs
1 1/2 lbs chicken tenders

Preheat the oven to 450F.

Process the first 12 ingredients in a food processor. Slowly add oil to processor until mixture is formed. Place the mixture in a bowl.

Place a wire rack (cookie cooling sheet works well) on a baking sheet.

In a bowl beat the eggs. Then dip the chicken tenders in the eggs, allow the excess mixture to drip off and then dredge in the crumb mixture, pat to adhere to chicken.

Place each tender on the wire rack and back for 14 minutes. May wish to broil for a couple minutes to make a bit crunchier.

Shrimp and Sausage Jambalaya

My parents are off to New Orleans this week and are staying with me before they depart. I thought I would send them off with a taste of New Orleans so I made a simple spicy jambalaya. This one pot jambalaya is made with large shrimp and spicy turkey sausages, although you can use smoked andouille sausages (more smoky flavour) which most cajun/creole recipes call for.

2 T olive oil
4 spicy turkey sausages, cut crosswise into 1/4 inch slices
2 cups chopped yellow onions
1 large red pepper chopped
3-4 stalks celery, chopped
1 1/2 cup long grain brown or white rice
1 can (28oz) can diced tomatoes
1 T garlic, chopped
1 1/2 cups water or low sodium chicken broth (like to use half and half)
3 Bay leaves
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp black pepper
1 lbs medium to large shrimp, peeled and deveined
1/4 to 1/2 T cayenne red pepper
1/4 tsp chili powder
salt and cayenne to taste (for shrimp)

Heat the oil in a large saucepan over medium heat. Add the sausage and cook for 2 minutes. Add onions, red bell pepper, celery. Season with salt and 1/4 T to 1/2 T of cayenne (Note: 1/4 T is spicy, 1/2 T is very spicy so adjust to your liking). Saute for 6-8 minutes until veggies are wilted and soft.

Add the rice and stir to coat evenly. Add the tomatoes, garlic, bay leaves, water, thyme, oregano and pepper. Cover and cook over medium heat for about 20 mins.

Season the shrimp with salt and cayenne (sprinkle) in large mixing bowl. Ass to mixture and cook for 10 more minutes. Cook until rice is tender, liquid is absorbed and shrimp is pink.

Remove from heat and let stand, covered for about 5 minutes. Remove bay leaves.

Makes 6 servings.

Chicken Pot Pie with Sweet Potato & Buttermilk Crust

I always get excited after daylight savings time, although it is initially hard to wake up in the morning due to how dark it is, the nights are so much more enjoyable, as the sun does not set to almost 7 sometimes. It is the time of year when I remember, oh ya, I have neighbors, who start to eventually emerge from their homes with a friendly hello, like they had not been hybernating for the past 4 months. Today however, is a bit more gloomy and rainy - the perfect weather to finish up the last of the pot pie before it is all bbq and patio.

Pot pie is a classic comfort dish, that can be made a few different ways be it vegetarian, chicken, beef, lamb, venison etc.... You can add a number of different herbs or spices (sage, rosemary, thyme, savory, marjoram, curry), the broth can consist of anything from chicken, beef or vegetable broth, white wine, or with creams like coconut milk, or cream of mushroom soup. The topping itself can also be either mashed potatoes, an herbed crust or biscuit, potato biscuit or sweet potato biscuit. Regardless of the recipe it will certainly provide you with that warm cozy and homey feeling.

For this pot pie I used chicken, vegetable broth, thyme and rosemary with a sweet potatoe biscuit as the topping.

Filling

2 cups cooked chicken, cubed

1 cup onion, chopped

1 red pepper, chopped

2 garlic cloves, minced

2 1/2 cups vegetable or chicken broth

2 cups peeled white potato or sweet potatoes, cubed

1 cup sliced carrots

1 1/2 tsp rosemary

1/2 tsp thyme

1/4 tsp salt and coarse black pepper

1 cup sliced green beans

1/2 cup corn niblets and/or peas

3 T all purpose flour or cornstarch

Sweet Potato Biscuit Topping

1 1/2 cups all purpose flour

1 T baking powder

1/2 tsp salt

3 T softened butter

3/4 cups cooked mashed sweet potato

3/4 cup 1% milk or buttermilk

If you would rather a normal biscuit topping you may use 1 cup four, 2 tsp baking powder, 1/2 tsp ground sage, 1/4 tsp salt, 2 T butter and 1/3 cup milk.

Directions for Filling:

First cook chicken breasts either in the oven or stove top until tender.

In a saucepan spray non stick spray, add onions, pepper and garlic. Cook over medium heat for 4 mins. Add 2 cups broth, potatoes, carrots, rosemary, thyme, salt and pepper. Bring to a boil.

Reduce heat and simmer for 12 mins. Stir in beans, corn and cooked chicken and cook for about 3 mins.

In a small bowl mix 3T flour with the remaining 1/2 cup broth. Add to the filling mixture and cook until bubbly and thick (optional: can add cornstarch to thicken mixture if desired).

Once thick transfer the mixture either to a 2 quart casserole dish or to 6 x 5-7oz ramekins.

Preheat the oven to 425F.

Directions for Biscuit:

Boil water and cook 1 large or 2 small sweet potatoes. Once cooked, mash 3/4 cup of sweet pototo and add whisk in mild.

In a large bowl mix the flour, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.

Add the sweet potato and milk mixture to the flour mixture. Stir until a soft ball forms.

Transfer dough to a lightly floured surgace and roll or pat out to fit top of casserole dish or ramekins.

Place dough over casserole dish or ramekins. Brush top of biscuit with milk or egg white.

Bake for 20 minutes until golden brown.

Let cool 5 mins before serving.

Healthy Granola

Last weekend after finally getting some snow around here I went snowshoeing a couple days in a row. The first day there was only one trail to follow, the next there were so many loops that we thought we'd either got lost or did the same circle a few times over. I brought some healthy granola mix I had made over the holidays, which I also gave as gifts to friends and family. The granola is really good on its own, in yogurt and recently I saw a cook on the Food Network add M&Ms to it and then sprinkle it over ice cream - yum!

1/2 cup wheat flour

5 cups rolled quick cooking oats

1 cup wheat germ

1 cup bran flakes

1 cup almonds chopped

1 cup walnuts chopped

1/2 cup coconut

1/2 cup sunflower seeds

2 tsp vanilla

1 tsp nutmeg

1/2 cup oil

1 cup honey

1 T cinammon

1/2 cup each of raisins and cranraisins (cherry flavored)

add anything you love in granola

Combine all the ingredients and bake in a preheated oven at 350 for 30-40 minutes, tossing around every 10 minutes. Watch for it to turn golden brown. The longer it cooks the harder the granola will be and it hardens more as it cools....let cool completely and then store in containers in the fridge or freezer.

Almond and Raspberry Thumbprint Cookies

I had never ate or made thumbprint cookies, but again I had to make cookies for a kids christmas party....and after using so much chocolate (m&m oatmeal cookies, cranberry white chocolate oatmeal cookies, sweet marie bars, chocolate bark) I decided that perhaps jam might be a nice change and a hit with kids....turns out they like chocolate much more! But they did brighten up the plate with a deep red raspberry jam. The toasted almonds on the outside added a nice crunch and complimented the raspberry flavor really well.

Thumbprint Cookies

2/3 cup unsalted butter, at room temperature

1/3 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon salt

1-1/2 cups all-purpose flour

2 large egg whites

3/4 cup finely chopped nuts of choice (I used almonds)

1/3 cup jam (any flavor - I used raspberry)

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour.

Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.

Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.

Pecan Rolo Pretzels

Yeah there are finally snowflakes in the air making it feel more like Christmas time and that I am not just baking millions of cookies for no reason. I pre-made dozens of cookies and happy that I did because it seems like there is an event every other night to attend which involve festive drinks and food. With so many cookies I decided to wrap some up as a hostess gift. These mini rolo pretzels were simple and make a great gift. You can place them in a jar or festive bag or take out food box. My sister in law made these treats with the help of her 6 and 4 year old boy, making it an easy and fun recipe to do together. They have since named them 'Paws' on the account that when you flip them over they look like dog paws!! Very creative!!

Pecan Rolo Pretzels

1 bag of mini pretzels

12 oz bag of Rolo chocolates

1 bag of pecan halves or almonds

Preheat oven to 250. On a cookie sheet, neatly lay out pretzels, single layer. On top of each pretzel place an unwrapped rolo on top.

Carefully place in the oven for 4 minutes. Remove. Immediately take pecan halves and squish them into the rolo, squishing the caramel out and making the pecan stick.

Cool for 15 minutes, and then place in the refrigerator for at least 15 minutes, until the caramel hardens.Pack up and give these away before you eat them all.

Drinking hot chocolate at the tree farm.

-14C.......brrrrr

Sweet Marie Bars

Every year for the holiday season, as most of us do, I spend hours in the kitchen making festive appetizers and decadent baked goods. In order to help out for my nephews Christmas party this coming weekend I spent a good three days baking dozens of cookies. Good thing there were lots because when I asked my 2 and half year nephew said he wanted for Christmas from Santa he stated he wanted lots of cookies.

I tried making thumbprint cookies, which did not make very many, and for the effort they require, were not worth it to me. Next I made oatmeal cookies with cherry flavoured craisins and white chocolate chunks, oatmeal cookies with holiday M&Ms and these mouth-watering and easy no bake Sweet Marie Bars. Seriously if you have no time to bake and want to whip up something delicious these are the bars to make as they only take 10-15 minutes.



A traditional Sweet Marie Candy bar is Canadian in origin and made by Cadbury. It has a nougat, caramel, roasted peanuts and covered in chocolate. This homemade version will not disappoint anyone who loves the combination of peanut butter, caramel and chocolate.

Sweet Marie Bars

½ cup corn syrup
½ cup peanut butter (chunky or smooth)
½ cup packed brown sugar
2 cups rice crispy cereal
1/2 cup chopped unsalted peanuts
1 ½ cups chocolate chip

Grease an 8x8 baking pan with butter. Set aside.

In a medium saucepan, over medium heat, melt the corn syrup, peanut butter and brown sugar. As soon as melted remove from heat and stir in cereal and peanuts.

Press the mixture into the 8x8 pan. I use the bottom of a glass the press it down.

Place in the fridge to cool. You can melt the chocolate and spread it on immediately, but I prefer to let the mixture cool a bit first.

In a glass microwave safe bowl, add the chocolate chips and melt on medium heat for 40 seconds. Take out and stir and then continue to melt in the microwave at 20 second intervals until melted. Then spread evenly over the chilled mixture. Return to fridge and let cool completely. Once cooled can cut into bars.

You can also melt the chocolate using a double boiler.

Mustard & Herb Crusted top Sirloin Roast

A few weeks ago I had my in-laws up to watch a GeeGees football game on what we thought would be a nice but crisp and cool fall day. Therefore we packed mitts, blankets, tuques, warm beverages and in the end it turned out to be the hottest fall day ever, and we had to strip down to T-shirts. The team did fantastic beating Guelph to head to the playoffs. They will be playing Western this Saturday and I plan on being in attendance for what should be a great game.

Post game we headed back to my house to enjoy some fall appetizers and barbeque. We barbeque all year round in my house and many times I think a BBQ in the fall or winter is more exciting than summer. As much as I love sitting on my deck in the summer, and enjoying the aroma of grilled streak, fall and winter grilling is really cozy and comforting. Although the day had been warm, by the time the sun went down it was cool and felt like a fall evening. To make it even more enjoyable I set the deck up with our outdoor couch, lit a fire in the outdoor fireplace, poured some red wine and put a 3 lbs sirloin roast on the rotisserie. We served the roast with fall root mash and balsamic roasted heirloom carrots.

Mustard & Herb Crust

2 garlic cloves minced
2 tsp rosemary
2 tsp thyme
2 T grainy mustard

ground pepper
1 tsp olive oil

Mix all the ingredients together and rub on the roast. Let sit in the fridge for about 1-2 hours.

Preheat the grill to med-high heat (400F). Reduce heat to low to medium heat and roast it slowly for about 20-25 min per lbs. An internal temp of about 155F is good for medium done and 150 for medium rare.

Remove from grill and tent it with foil for 10 mins. Then carve up and serve with horseradish and sides.

In laws and husband watching the GeeGees game.

GeesGees on the side line

Apple chutney with cranberry and almond crackers.

Blue cheese, pears, apples, brie and walnuts with baguette.


Cozy Fire.

Balsamic Roasted Heirloom Carrot

Not only do we enjoy food because of the way it tastes and smells, but also because of the way it looks. There is nothing more pleasing to the eye than a plate full of beautiful colors. That is why I was excited to roast these multicoloured heirloom carrots I bought at the local market. The yellows, oranges, blues and purples made the plate look very vivacious, which transcended into me feeling the same way. I kept them whole and unpeeled to get that rustic fall appearance. Tossing the carrots in balsamic vinegar added a complex and faintly sweet flavour to these vegetables. The carrots were a side dish to a creamy root vegetable mash and mustard and herb crusted top sirloin which was cooked by rotisserie on the grill.

Balsamic Roasted Heirloom Carrots

1 lbs heirloom carrots (washed, unpeeled)
1-2 cloves garlic, minced
2-4 T balsamic vinegar
1 T olive oil
Salt and pepper to taste

Bring a medium pot of water to boil and add the carrots. Boil them for 10 minutes. Remove and place carrots in a bowl. Toss with olive oil, vinegar, salt & pepper. Place them on a baking sheet or pan and cook them for 30 minutes at 350F.

Heirloom Carrots at the Parkdale Market