Hemp and Honey Granola

Recipes

Oatmeal - Bowl Oatmeal - Ingredients Oatmeal - Yogurt

Since the end of August my morning routine of waking up at 11 and leisurely sipping coffee has done a complete 180. Now, I wake up hours before I leave the house so I can be aware of current events and look presentable for class. I’ve also become less inclined to make myself a decent breakfast, but that’s where granola comes in!

It’s easy to do ahead and make a lot of, and it’s delicious over a big bowl of fruit and yogurt. The recipe I use is adapted from a recipe I found on The Daring Gourmet. The added hemp protein is from Manitoba Harvest, which has a wide variety of edible hemp products that are grown, and processed, in Manitoba. As well, the honey I used is from Honey-Glo Apiaries in Anola, MB, and can be found at either of the Tall Grass Bakery locations.

Hemp and Honey Granola

Makes 6 cups

 Ingredients

4 cups raw oats (not quick or instant)
¾ cup unsweetened dried flaked coconut
⅓ cup chopped or sliced almonds
3 tablespoons sunflower seeds (I used pumpkin seeds)
1 tablespoon flax seeds
1 tablespoon sesame seeds
⅓ cup raw honey
3 tablespoons extra virgin coconut oil
1/4 cup hemp protein powder
1 cup assorted dried fruit, like apricots, raisins, cranberries, cherries, pineapple, dates, etc. (I used apricots and cranberries)

 Instructions

  1. Preheat the oven to 325 degrees F.
  2. Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
  3. Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat.
  4. Pour honey mixture over the oat mixture and stir until coated.
  5. Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
  6. Let the granola cool completely then add the dried fruits and stir to combine.
  7. Store in an airtight container. Keeps for about a week.

Watch your granola very carefully, I’ve burnt many a batch walking away for to long!

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Cookies

Photos, Recipes

Cookies1 Cookies2 Cookies3 Cookies 4 Cookies 5 Cookies6I don’t bake. At least not very often, but the other day I had an insatiable craving for homemade oatmeal raisin cookies. I used a recipe I found in a Betty Crocker cookbook I got for Christmas a few years ago. The result thoroughly satisfied my craving and tasted a lot like Subway cookies. Delightful!

Oatmeal Raisin Cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1 cup raisins or chocolate chips

1. Preheat oven to 375 F. In large bowl beat all ingredients except oats, flour and raisins, until well blended. Stir in oats, flour and raisins.

2. On ungreased cookie sheets, drop dough by rounded tablespoons about 2 inches apart.

3. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.

Enjoy!
 

 

Date Night In (Sort of)

Photos, Recipes

Paella4 Paella1 Paella5 Paella3 Paella2

I have a huge love affair with dining out, I love trying new restaurants, ordering fancy cocktails, and spending an evening oohing and ahhing over tasty dishes. Unfortunately, this affair costs money and it currently isn’t meshing with my attempt  at being a financially responsible adult. But that’s ok, it means that my man and I get to try our hand at cooking our own inspired meals and tasty cocktails.

Our first attempt at a date night in included a big pot of Paella, Whiskey Sours, and then we went out to see a friends band at the Albert. I would say the evening was a success, especially knowing we saved a moderate fortune!

Spanish Paella with Shrimp, Chicken and Sausage

Recipe from here

Ingredients

1 splash of olive oil
2 chicken breasts, skin removed
2 whole Italian sausages
10 whole peeled garlic cloves
1 28 oz can whole tomatoes
2 cups arborio rice
3 cups chicken stock
1 cup red or white wine
3 whole bay leaves
1 sprig fresh rosemary
1 whole red pepper
1 lbs shrimp
2 onions, peeled and chopped

Directions

Heat a large flat sauté pan or traditional paella pan.  Add a splash of oil and begin to brown the chicken and sausages, that have been cut in large chunks. Once they have browned set them aside on a plate.  Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon.  Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.  Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Whiskey Sour2 Whiskey SourLil’ Dyls Whiskey Sour

This recipe comes from the brain of a good friend

2 oz Whiskey
1 oz Lemon Juice
1 oz simple syrup (how-to here)
1 egg white
Shaker

Egg whites may seem like a strange cocktail ingredient but don’t exclude them! Once shaken the egg whites create an amazing frothy head on the drink that is silky and delicious. All you need to do is combine all the ingredients in a shaker with ice and give it a hard shake. Pour into a rocks glass and enjoy!

Homemade Ice Cream

Photos, Recipes

Measure

As unorthodox as it sounds in the middle of winter, I had a huge craving for ice cream the other day, giving me the perfect excuse to pull out my seldom-used ice cream maker!

How I became the owner of said ice cream maker is kind of a funny story. To sum it up I accidentally bought $60 worth of bids on that Quibids site while trying to figure out what it was, almost immediately after that I had won a gigantic 5 gallon crock-pot and an ice cream maker. Of course I got excited and became slightly obsessed with the site because I had won two useless things that where worth more than the 60 bones I had put down unintentionally. All of my other bidding attempts where useless so all I’m stuck with two giant appliances that don’t fit in my crappy little kitchen. See kind of funny, also stay away from Quibids.

Swirl

Icecreammaker spin done

Anyways, back to ice cream! This recipe is vegan because all I had for liquid was almond milk, but don’t let that turn you off it’s really quite tasty! I got the recipe here.

Chocolate Almond Milk Ice Cream

Ingredients

  • 1 1/2 cups almond milk
  • 2 ripe bananas
  • 2 heaping tablespoons chocolate cocoa
  • 2 Tbsp sugar

Instructions

  1. In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.
  2. Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
  3. Place mixture in the ice cream maker and process for 20 minutes or until thick.
  4. Serve right away or store in the freezer for later use or to firm up a bit more if desired.

enjoy!

Watermelon Shots and a Cabin Party

Photos, Recipes, Travel

Group

This is the story of a wonderful winter cabin party that I hosted and the little jello shots that inspired such a weekend to come together. I have been lucky enough to have a beautiful winterized cabin, an hour out of the city, for the better part of my life. Yet, up until last month I hadn’t had a big get together out there in the winter. Thanks to a decent amount of pestering from friends I finally made an event of it and was thrilled that so many people could make it out. The overnight party featured a full out beer pong tournament, potluck, watermelon jello shots, a very late night trek, and (I’m so sorry again) two busted air mattresses and a pretty cozy sleeping situation! The following are some pictures from the cabin and the recipe for some fantastic watermelon lime wedge jello shots that I am ever so proud of!

Beerpong

Iceshacks WinterLimes Limebooze Inards Vodkamelon Halves Slice Hostinh Cheers

The recipe for these, and many other inspired Jello shots, was found at the blog That’s So Michelle. I used Stolichnaya Vodka as I was told it chills very well and isn’t overpowering flavour wise.

Watermelon Lime Wedge Jello Shots

10 ish limes
1 cup vodka
1 cup boiling water
1 package Jello brand watermelon jello mix (apparently other brands don’t work as well)

1) Halve limes and hollow out the peel. I used a paring knife to score the white center veins of all the limes to make this part easier (be careful not to pierce the lime through the skin or else the jello will leak out of the peel). I also reserved the inside of the limes to make homemade lime juice by muddling the limes in a bowl and working the juice through a strainer.

2) Combine the 1 cup of boiled water with the vodka and jello mix, stir until the jello dissolve completely.

3) Place the hollowed lime halves on a baking sheet and ensure they are sitting as evenly as possible. I used a measuring cup to pour the vodka solution into each lime half.

4) Very carefully place the full limes into the fridge and allow to set for several hours, I sped this up slightly by putting them in the freezer partway through.

I’m hoping I can organize another cabin party before winter is over because I have plenty of other jello shots I want to try. Also, I’m thinking a pick-me-up party in mid February will be a nice escape from school and the wretched city for most people.

 

Potluck Samosas

Photos, Recipes

potluck

xmas tree

Every December one of my very good girlfriends hosts a ladies only Christmas potluck, we drink wine, play board games and eat soooooo much food. Unintentionally the theme of last year’s party ended up being too much cheese and bacon, so this year the host decided to handle most of the cooking. Yet, since I can’t give up a chance to try a new recipe I conviced her to let me bring samosas!

I’ve never been handy at baking but I found a recipe with homemade dough and decided to give it a whirl, also I wasn’t really feeling sweet potato samosas so I found a different recipe for the filling. The recipe for the dough and the mint-yogurt dipping sauce is from a blog called Happy Yolks and the recipe for the filling is from a site called Food and the Blog. My favourite part about the end result is that the samosas are baked not deep fried! Also I doubled the recipe to make enough to feed 10 hungry ladies.

butter rolled Ginger closepot SamosaFold

SamosasRaw Baked

Baked Vegetable Samosas

Filling

  • 2 tbsp olive/sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp minced ginger
  • 1 red/green chilli finely chopped
  • 1/2 tsp turmeric
  • 1 /2 tsp ground cumin
  • 1/2 tsp ground coriander
  • a pinch of red chilli powder
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 200 gr, peeled & diced potato
  • 100 gr frozen peas

Dough

  • 1½ cups flour
  • 8 tsps water or buttermilk
  • 4 tbsp. unsalted butter, softened
  • Warm water for sealing edges

Mint-Yogurt Sauce

  • 3½ cups tightly packed cilantro leaves, finely chopped (I only used mint)
  • 1 cup tightly packed mint leaves, finely chopped
  • 3 tbsp. fresh lemon juice
  • ¾ cup greek yogurt
  • salt to taste

Preheat oven to 450 F. Heat the oil in a large frying pan over a medium heat and add the onions. Cook for 4-5 minutes until softened then add the garlic, ginger and fresh chilli and cook for another 2 minutes.

Add in the diced potatoes, peas, all the spices, salt, pepper and sugar. Stir well to coat the potatoes in the spices, lower the heat slightly and cook until the potatoes are soft. Leave to cool.

While the filling is cooling (I actually let the filling cool overnight and assembled the samosas the next day), divide dough into 200 golf-ball sized rounds. On a lightly floured work surface using a rolling pin, roll each dough ball into a 6″ round. Fold the flattened dough in half and fill with 1 tbsp of cooled filling. Moisten one edge of the dough and roll both edges together, the end result should look kind of like a crescent. Place finished samosas on a greased pan and bake Samosas for 15 minutes on one side, turn and bake for another 5. Remove when both sides are lightly browned.

For the chutney: Place cilantro, mint, lemon juice, and yogurt in a blender. Purée until smooth.

Enjoy!

Soup Du Semaine

Photos, Recipes, Vegetarian

P1010328 Peeled Real Kale Oil

Bowl

I’m sorry to say that this will be the last soup of the week post for a while. For one, I’m having a hard time finding creative soup recipes every week, and honestly I’m getting really sick of eating soup all the time! But that doesn’t mean I’m quitting cooking all together. In fact I’m hoping to try some fun new recipes in the next few weeks and test them out on friends and family at several Christmas potlucks. I know your mouths are watering in anticipation, but alas today is just soup.

This hot pot came to be thanks to me having too much kale, too many sweet potatoes and an untouched bag of green lentils in my kitchen. The next step was finding a recipe that accommodated all of these ingredients, and even thought there are recipes out there for damn near every kind of soup ever made with every combination of ingredients I ended up altering two recipes to get the desired effect. I really liked the way this soup turned out, it’s really hearty and is great for dipping bread.

Rustic Green Lentil Soup with Kale and Sweet Potato

Adapted from here & here.

2 cups kale, finely chopped leafy bits (tear away center stalk before you start chopping)
1 14 oz. can diced tomatoes
1 med onion, diced
2 cloves garlic, minced
2 small sweet potatoes, diced
2 stalks celery, chopped
2 carrots, chopped
2 cups green lentils
6 cups water (for the lentils)
6 cups vegetable broth
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp paprika
Pinch of cinnamon
Sea salt and pepper to taste
2 tbs olive oil

1) Bring 6 cups of water to a steady boil and add 2 cups of lentils. Lower temperature and boil for 25 minutes or until lentils are tender (mine where cooked by 15 minutes so keep an eye on your lentils).

2) While the lentils are boiling, get another saucepan for the soup (it will need to hold about 6 cups of liquid, and add olive oil, onions and garlic, saute for a few minutes on medium heat.

3) Add the diced sweet potato, celery and carrot and sauté until tender.

4) Drain the lentils from the water and then add them to the onions, along with the tomatoes, and Kale.

5) Season with salt, cumin, cinnamon, cayenne pepper, paprika, and anything else you would like.

6) Add 2 cups of water to the soup mixture, and bring it all to a medium simmer. Let it simmer for about 10 minutes. You may want more water depending on how much water the roasted tomatoes contributed to the mix.

7) Top with some plain greek yogurt and enjoy!

Soup du Semaine

Recipes, Vegetarian

20121108-141623.jpg

This week I made a big pot of mushroom soup, an absolute favourite of mine. I often feel guilty for eating creamy mushroom soup out of a can because of all the added salt and heavy cream. This recipe relinquishes all that guilt because it’s free of cream and thickened with flour instead, the addition of potatoes also makes this soup relatively hearty. Another bonus? It’s super simple and quick to whip up! I wrote down this recipe a few years ago and unfortunately haven’t been able to find the original source since.

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20121108-141716.jpg

Cream Free Mushroom Soup 

1 Tbsp butter
1 white onion, diced
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp S & P
4 cups mushrooms (I used a mix of white and brown cremini mushrooms)
1 potato
1/4 cup all-purpose flour
4 cups vegetable stock
1/4 cup sour cream
1 green onion

1. Melt butter in a saucepan over medium heat and cook garlic, onion, thyme, s & p until veggies are softened and herbs are aromatic, about 5 minutes.

2. Add mushrooms and potato and cook until mushrooms begin to sweat and the potato is softened, about 10 minutes.

3. Stir in flour and cook for 1 minute. Stir in stock and bring to a boil, reduce heat and simmer until the soup is thickened, about 10 minutes.

4. Serve with a dollop of sour cream and green onions.

Enjoy!