Pumpkin Bars

Who doesn't have a stray can of pumpkin puree lying around in the cupboard, right? Well, mine had been there for a while and I want a clean slate so to speak so I am using up the old forgotten items. I googled pumpkin puree recipes and up popped an epicurious tag for a Paula Deen Pumpkin Bar. I love Paula Deen for her crazy personality and her free use of all things sugar and butter.

These bars (or "muffins" which I also made which the extra batter) are delicious and really moist. Super easy to do as well. I can guarantee they are easy as I made them while holding the baby (she was put down away from the stove though before I put them in - no children harmed during the making of these muffins/bars!).

Here's what you have to do...

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin (that’s about 444ml for the Canadians reading - I had to check)
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened (1 standard size package of Philly)
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Enjoy with a cup of tea!

Slowcooker Vegetarian Chili - the easy method

Wow - I just realized how long it has been since I have written a post. I can assure you we have been eating as much as always but the time to take pictures and write about our meals has somehow dwindled down next to nothing.

I have been on a chili kick lately (and a homemade soup kick too - more on that next time). It's got to be just about the easiest and cheapest thing to make while still be healthy and filling. Here is the recipe for my vegetarian chili made in a crock pot.

Ingredients and Instructions:

Can of black beans
Can of white kidney beans
Can of red kidney beans
Can of sliced mushrooms or fresh if you have them
Can of whole tomatoes
Can of mini diced tomatoes ( you know the kind, the meal starters???)
4-5 tablespoons of EVOO (I add the olive oil as it gives it some richness that is missing without it)
4-5 tablespoons chili powder or to taste
2-3 tablespoons of cumin
3 bay leaves (remove before eating)
Salt to taste

Make sure to rinse the beans before using them. Use the juices from both cans of tomatoes. Toss it all in the crock pot and set the time for when you want to eat it! Serve with yummy crusty bread.

Mom's German Cheesecake with Blueberries & Raspberries

This cheesecake has been a family favorite since the 70's! My Mom calls it a German cheesecake but I have no idea what makes it German and I have yet to ask - I think it may be the use of cottage cheese instead of cream cheese. Usually she makes it with strawberries but the last time it was a raspberry and blueberry surprise (see pics). I hope you all enjoy it as much as we do...

Ingredients and Preparation:

Base

1 (generous) cup cake & pastry flour 1/3 cup sugar

Pinch salt 1 egg (beaten)

½ cup Becel

Filling

500g tub 1%, or 2% cottage cheese (chunky kind, not creamed) ½ cup sugar

Small tub (175g) plain yoghurt OR 3 tablespoons sour cream 2 eggs (beaten)

Method

Special equipment – 10” spring form pan. Arrange rack in oven so pan can be placed on centre rack. Turn on oven to 350F.

In large mixing bowl, sift flour, add pinch salt, cut in Becel (with round ended knife) until mixture resembles bread crumbs. Fold in sugar. Add beaten egg and mix in with knife just until blended but maintaining appearance of bread crumbs. Sprinkle/spread mixture in bottom of spring form pan, press down and out to sides of pan gently with finger tips. Put aside and prepare filling.

Put cottage cheese in mixing bowl (you can use the same one you just used for the base mixture, no need to wash it!). Blend in yoghurt or sour cream with spoon. Gently blend in sugar. Gently stir in beaten eggs – do not beat or whip. Pour mixture onto base in spring form pan. Place on middle rack in oven and cook for 1 hour or until top is firm and golden yellow coloured (not brown or it will be dry). When cooked, leave to cool then add topping of your choice. Cake improves in taste and texture if served the next day (if you can wait!).

Topping

Cover top of cheesecake with generous amount of halved, fresh strawberries, or raspberries, or blueberries or mixture of all three if you like! You can also use frozen fruit or unsweetened canned fruit. Pour glaze over top (recipe below for the gourmet pastry chef – or cheat and use package glaze mix from store…) and allow to set. Share and enjoy!

Strawberry Glaze

1 quart strawberries 1 tablespoon cornstarch

1/3 cup sugar 1 teaspoon butter

¼ cup water

1. Wash and hull the strawberries. Crush enough berries to make one half cup.
2. Boil the crushed berries, sugar, water and cornstarch two minutes, stirring. Add the butter. Strain and cool.
3. Arrange the berries (whole or sliced in half) over the cheesecake and pour the glaze over the berries. Chill.

Barbecued Cod packets with Fennel, Sweet Pepper and Lime

A very simple and delicious way to make fish (and it keeps the smell out of the house!). You can use this method for a variety of fish and flavours.

Select your fish - a nice thick filet. Cut into personal sized portions. Place in centre of foil. Add the veggies and herbs/spices you would like...add some EVOO, salt & pepper. I also like to add either lime or lemon juice to fish. Wrap the fish into a little foil parcel. Place on the BBQ and grill for 12-15 minutes. When the fish is flaky it is done.

Last night I made cod filets with thin slices of fennel, julienned sweet peppers, lime juice, S &P and EVOO. Excellent!

Fried Red Tomatoes

I saw this recipe the other day when flipping through daytime TV. I couldn't find the recipe so I made mine the best I could from memory (I posted the original recipe below). I pretty much got things right but I did not do the garnish as 1) I don't eat red meat and 2) I had no sour cream. I did buy some turkey "bacon" and may try these again tomorrow with some of that cooked to be crispy and prosciutto-like. A really delicious way to eat your veggies!


Courtesy of: Chuck's Day Off - Episode: The Bro Show
 

 Ingredients and Prep:

• 1/2 cup white flour
• 3 eggs, beaten
• 2/3 cup Panko bread crumbs
• 3 firm ripe tomatoes
• 1/4 cup olive oil
• Dollop of butter
• 1/2 tsp salt
• 1/4 tsp pepper

Garnish:

• A dollop of sour cream
• 3 slices prosciutto, fried till crisp
• A few sprigs of chives, finely chopped

Instructions:

1. Cut tomatoes into ½ inch slices.
2. Sprinkle with coarse salt & cracked black pepper.
3. Place flour, eggs, and crumbs in separate shallow bowls.
4. Heat oil with a dollop of butter in a medium skillet on medium heat.
5. Dip tomato slices in flour, then eggs, then crumbs.
6. In the pan fry half the coated slices at a time for about 3 to 4 minutes per side or until golden brown.
7. Bread and cook remaining tomatoes.
8. Remove to a serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto and a sprinkle of minced, fresh chives.

Seafood Cannelloni

I had a craving for seafood cannelloni today...but with no recipe and a cranky 8 week old baby to tend to I created this one as I went along. The turnout was quite good so I decided to get back into the swing of things and finally post a new better than takeout recipe!

The ingredients are simple and things have to be these days with a young one to manage and much less time than I had before...

Ingredients & Prep:

• 1 box of oven ready cannelloni pasta (you may not use all of them)
  
• 1 bag of small peeled and cooked shrimp (use 1/2)
• 1 package of "crab" aka crab flavour pollock (use 1/2)
• 1 can of flaked pacific salmon
• 1/2 cup white wine
• 1 1/2 jars Alfredo pasta sauce
• 3 tbsps flour
• 2 green onions diced
• 1/2 fresh lemon (juice)
• salt and pepper to taste
• Parmesan cheese for topping
  

Put salmon, shrimp and "crab" in the food processor and pulse until bits are broken down (about 4 pulses) but still has a nice texture. Put mixture in a pot and warm through on the stove with half the Alfredo sauce. Add wine, flour, green onions,lemon juice and salt/pepper. Continue to warm for a few minutes. Taste test.

Prep your casserole dish for cannelloni. Fill each pasta shell with mixture (once cooled) and arrange in dish as per instructions for your specific pasta. Add the remaining pasta sauce on top and Parmesan for topping.

Bake as per instructions on your pasta box.

Serve with fresh bread and a green salad!

Fantastic Summer Salad

My Mum was here last week helping me with our new baby and she made this salad one night as a starter. It is my new fave - so delicious. We used tinned artichokes and hearts of palm instead of the fresh artichokes because, really, who has time for artichokes when you have a 5 week old baby?

No idea where the original recipe is from....will post when my Mum tells me where she found it.

ANOTHER TIP - make triple the dressing!!! The original quantity is not enough.

COOL BEANS ARTICHOKE SALAD

Serves 4

10 baby artichokes, peeled and quartered (or use tinned artichokes, like us!)
2 cups diagonally cut asparagus
1/3 cup thinly sliced radishes
3 green onions, thinly sliced
1 19-oz. can white kidney beans, rinsed and drained
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
8 large romaine leaves

1. Steam the artichokes for 8 minutes. Add the asparagus and steam about 2 minutes more, or until crisp-tender. Drain and run vegetables under cold water. Let cool.

2. Make dressing: Whisk together garlic, lemon juice, olive oil, salt, and pepper.

3. Combine radishes, onions, and beans in salad bowl with half of dressing and toss well. Gently stir in artichokes and asparagus.

4. To serve, place 2 romaine leaves each on four plates. Divide salad equally among plates and drizzle with remaining dressing.

Swiss Chard & Creamy Pasta

I am posting this so I don't lose this recipe! I found it on the back of the tag on my organic Swiss chard. I got my first fruit and vegetable delivery of the season and it was in the delivery...very good. And really, who knows what to do with Swiss chard unless someone tells you???

Ingredients & Prep: (Recipe from the tag on my Organic Swiss Chard bunch)

1lb Swiss chard
1 tbsp olive oil
2 cloves garlic, minced
1/4 cup onion, diced
2 large tomatoes, chopped
1/2 cup of low fat sour cream
1/2 cup low fat milk
1/4 cup Parmesan
8 oz fettuccine, cooked
salt & pepper to taste

Wash the chard and cut into small pieces (compost or discard stalks). Heat oil in large sauce pan over m-h heat. Add chard, onion and garlic and cook 1-2 minutes. Stir occasionally. Add tomatoes, sour cream, milk, Parmesan cheese and cooked fettuccine. Stir together. Add salt & pepper. Serve warm.

I served my pasta with fish last night. It was meant to be halibut but the woman at the fish counter must have picked up the wrong fish because it was actually cod. Equally as delicious!