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Gorgeous Gluten Free Gingerbread Granola

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I love ginger. Fresh, pickled, crystallized, preserved and every way in between. But I love it best in gingerbread form: cookies, houses, lattes and now granola!

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Gingerbread Granola

I have been playing around with making granola in my slow cooker, rather than in the oven, and it makes it so much easier and gives a more consistently crunchy and evenly toasted cereal.

The best part about making your own granola is that you know exactly what is in it. The other bonus is that you can get all creative and come up with customized flavours. Inspired by my Epicure Gingerbread Spices, and the recent dessert for breakfast trend, I decided to make a healthy and delectable granola.

Gingerbread Granola Detail

Gingerbread Granola Detail

Granola is pretty easy to make and the measurements don’t need to be precise and by using a slow cooker, you don’t have to watch it to make sure it doesn’t burn. The pain of dumping most or all of a burnt batch of granola in the garbage is not something I wish on anyone.

Gingerbread Granola Overhead

Gingerbread Granola Overhead

Recipe for Gingerbread Granola

Makes approximately 6 cups of granola

Ingredients

One of the joys of granola is that is ridiculously adaptable, feel free to increase, reduce or switch up anything!

1 Tablespoon Coconut Oil

1 Tablespoon Molasses

1 Tablespoon Maple Syrup

1 Tablespoon Epicure Gingerbread Spices (or a teaspoon each of cinnamon, cloves and ginger)

1 teaspoon of Kosher Salt

1 cup Buckwheat

2 cups Quick Cook Steel Cut Oats (or Rolled Oats)

1/4 cup Flax Seeds

1/4 cup Sesame Seeds

1 cup Pecans, roughly chopped

1 cup Crystallized Ginger, roughly chopped

Method

1. Turn slow cooker on to Low setting and melt coconut oil with molasses, maple syrup, spices and salt

2. Add remaining ingredients, except Crystallized Ginger

3. Stir until thoroughly mixed

4. Cover with lid, but leave a slight gap for moisture to escape

5. Stir every 30 minutes until crunchy (about 2 hours)

6. Turn off slow cooker. Add in Crystallized Ginger and spread on baking sheet to cool

7. Once cool, store in a mason jar in the fridge for up to 2 weeks

Try it on cottage cheese, Greek yogurt or fruit salad!

I’ve also made Aloha Granola (pineapple, papaya & coconut) and Maple Walnut Granola in my slow cooker. What’s your favourite Granola flavour?

See my list of available samples of Epicure product by clicking here.

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Ravishing Roasted Carrot Soup

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Roasted Carrot Soup

Roasted Carrot Soup

I buy big bags of carrots. Many of these carrots get juiced, grated, peeled, baked, salad-ed and snacked upon, but sometimes we don’t quite make it through the bag before they start to get bendy. I had just such a dwindling bag of carrots taking up valuable real estate in my fridge the day before New Year’s Eve, and so my brain began to whir…

Knowing that I was having family over for a simple dinner to ring in the New Year, I started thinking of what else I had and what I could do with these extra carrots. I knew I had lots of onions and lemons, a bit of feta cheese and some Kalamata olives, this had me thinking Greek. Recalling that I had Epicure’s Souvlaki seasoning and El Greco Secret Sauce, a plan came together.

While this was a simple dish to throw together, I actually prepped it the night before so I could have more time to relax and reminisce about the year that was ending, the soup was greeted with rave reviews and encores of second and third helpings!

Ravishing Roasted Carrot Soup Ingredients

Ravishing Roasted Carrot Soup Ingredients

I knew I had to share this recipe when my Instagram post was shared by Epicure on their Facebook page as part of their weekly round-up of images shared on Social Networks featuring their products.

Recipe for Roasted Carrot Soup

makes 8 servings

Soup Ingredients:

8 medium carrots, peeled and cut into finger size pieces

2 medium purple onions, sliced in finger width sections

1 head garlic, peeled and hard bottom bits cut off

2 TBS Epicure Souvlaki Seasoning

2 TBS Extra Virgin Olive Oil

2 cups dried red lentils

6 cups water

juice of 1 lemon

Salt and Pepper to taste

Garnish Ingredients:

1 TBS Epicure El Greco Secret Sauce

2 TBS water

1 TBS Extra Virgin Olive Oil

Feta Cheese

Kalamata Olives

Method:

1. Pre-Heat oven to 400

2. Spread carrots, onions and garlic on baking sheet, sprinkle Souvlaki seasoning and Olive Oil and toss to coat

3. Roast vegetables in oven until golden brown on the edges (approximately 30 minutes)

4. For garnish: Mix El Greco Secret Sauce and water, let stand for 5 minutes and then add Olive Oil, cube feta and slice olives

5. Remove vegetables from oven and allow to cool while placing a soup pot with the red lentils and 6 cups of water on high

6. Once water is boiling, add vegetables turn heat down to medium and cook until lentils are soft (approximately 10 minutes)

7. Add the lemon juice and puree with an immersion blender

8. Add water, salt and pepper to achieve desired consistency and flavour

9. Serve soup in bowls and garnish with tiny cubes of feta, sliced Kalamata Olives and a smattering of prepared El Greco Secret Sauce from Epicure

I also served a simple salad of thinly sliced bell peppers and cucumber (using my Epicure Ceramic Slicer) dressed with Epicure’s Greek Dressing seasoning mixed with red wine vinegar and Extra Virgin Olive Oil.

If you would like to purchase Epicure seasonings or cookware, please visit my online store: www.juliaustine.myepicure.com or contact me for samples.

What is your favourite way to use up a carrot surplus?

Clam Linguine with Greenery

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Clam Linguine with Greenery by Kitchenette Finds

When days turn snowy we seem to reach for the foods that have comforted us in winters past. I’ve been making clam linguine from my grandmother’s recipe for the last couple of decades and it’s a favourite of my son and my best friend, two of the most important people in my life. While I want to feed and comfort them, I also feel the need to nourish them and keep them healthy. Over the years, I’ve tweaked frequently cooked dishes to be a bit healthier while still maintaining the textures and flavours that made them staples at our table.

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Lassette helping herself

I’m always trying to work more green vegetables into meals and one day when I was picking up supplies for Clam Linguine, I thought about how it’s the only time I like to use lots of parsley in a dish. Realizing that it was because the parsley absorbed all the other flavours, I wondered if kale wouldn’t just do the same thing. By quickly blanching the kale in the pasta water before adding it to the pan and reducing the amount of pasta, it added lots of vitamins and nutrients without taking anything away from a beloved dish.

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Detail of Clam Linguine with Greenery by Kitchenette Finds

When I tested the altered pasta dish on my son, he approved and ate about half of a bunch of kale! When I made a lunch date with my best gal where she wanted to make Clam Linguine together at her place, I figured it was a great chance to test out the changes on a “mature” palate. With a splash of Wayne Gretzky wine, I dished up the greener version of the recipe we’d been cooking together since high school and got our daily greens with a side of witty banter.

Recipe for Clam Linguine with Greenery

makes 2 very generous servings

Ingredients:

150 ml (5 oz) canned whole baby clams

2 cloves garlic, sliced thinly

5 Tablespoons fresh parsley, minced

1 bunch fresh kale

120ml (4 oz) dry white wine or broth

1 Tablespoon butter

5 Tablespoons olive oil

Salt and pepper to taste

Method:

1. Bring salted water to a boil. Wash and tear up kale into bite size pieces, discarding the spines.

2. Melt butter and olive oil in a large sauté pan on medium. Add sliced garlic and sauté until golden.

3. Blanch kale in boiling salted water for 1 minute. Add parsley, wine or broth, clam nectar (from the can) to the garlic pan and transfer kale with a slotted spoon from pot to pan

. Simmer for 5 minutes.

4. Add pasta to same pot of boiling water. Add clams to sauté pan and salt and pepper to taste then simmer for another 5 minutes.

5. Add pasta to saute pan with sauce and allow to sit with burner off until most of the sauce is absorbed.

6. Serve with freshly grated parmesan cheese.

Do you have a treasured recipe that you’ve ‘greened’?

Clam Linguine with Greenery by Kitchenette Finds

Clam Linguine with Greenery by Kitchenette Finds

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Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring

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Gluten Free Cornbread baked by Kitchenette Finds

Gluten Free Cornbread baked by Kitchenette Finds

I just had to share this recipe that I found on Gluten Free on a Shoestring, a really wonderful blog by Gluten Free cookbook author Nicole Hunn. The cornbread disappeared in under 24 hours, which is a new record in our house!

The only change I made was to use Greek Yogurt instead of plain yogurt. It was super simple and easy to throw together and went very well with Black Bean Chili we had for dinner, and with a smear of honey for dessert and topped with butter next to scrambled eggs for breakfast the next morning.

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal

1 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder

1 egg (60 g, out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter, melted and cooled

1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)

4 tablespoons (84 g) honey

For the complete recipe please click through to Old Fashioned Gluten Free Cornbread on Gluten Free on a Shoestring.

What is your favourite thing to put on or eat with cornbread? Chili? Honey? Cheese? Butter?

Photo of Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring

Happy Pi Day!

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The Perils of Peach Pie

The Perils of Peach Pie

March 14th is Pi day (3.14), I hope you are celebrating with real pie, I’m just sticking with pictures of pie. Up top is my Perfect Peach Pie and below is Not So Sour Cherry Pie. Enjoy!

Cherry Pie Serenade

Olive Greek Salad Dressing

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Cooks always start by mastering the Garde Manger station, our home kitchen is no exception. I started my son, Young Fresh Chef, on salads and appetizers. My mother, Momette, has always made salad dressings from scratch and I’ve continued the tradition. Years ago, when I was making a vinaigrette with my son, he couldn’t have been any older than 6, he asked why I didn’t add some of the olive juice from the bottle of Kalamata olives that I was using from the salad. I’d never considered adding the brine as an acidic element, so I splashed some into the dressing and it was fantastic!

Olive Salad Dressing Ingredients

Later, when we told his dad, Exec Chef about our latest creation there was a glint in his eye that a new menu item was about to appear at his restaurant. It was the first time that our son had inspired a dish and he was as proud as physically possible to be a part of the creative process.

Lately, I’ve been trying to healthify (this is now a word) our food at home and one way is by cooking with fats from whole foods (nuts, seeds, avocados, etc) rather than using extracted fats (butter, oil, shortening, etc). When trying to make a new type of salad dressing, I thought back to the flavours that I loved to put together and, of course, I thought of the olive juice salad dressing. Why not use whole olives instead of olive oil?

I decided to go with a Greek flavour profile, based around Kalamata olives. So, I threw together some fresh squeezed lemon juice, Dijon mustard, a bit of feta cheese, some Kalamata olives, salt and pepper in a little jar and blended it together with my immersion blender.

Blended Olive Salad DressingI topped a salad of romaine lettuce, purple cabbage, shredded carrot and celery with some of the dressing and I couldn’t believe the amazing olive and feta flavour that was delivered with every bite. Usually, when I add whole olives to a salad I try to space them out to get maximum enjoyment. With the blended olive dressing, I felt like every forkful was filled with salty tang of Greece.

Enjoying Olive Greek Dressing

Cranberry Craze

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When the leaves twist and turn and fall into colourful piles, waiting for boots to crunch their way through, it’s time to prepare for comfort food simmering on the stove. Years ago we started a tradition for Thanksgiving and Christmas that Young Fresh Chef and I make a batch of homemade cranberry sauce. Mostly I do the prepping and cooking and he just lets me know when it is sweet enough. I had always been a fan of the canned variety, piling it on turkey sandwiches and maybe even eating a spoonful on the sly. 

But when you look at the ingredient list on the can it is short and sweet: CRANBERRIES, GLUCOSE-FRUCTOSE, GLUCOSE, WATER. I knew I could do better. I researched recipes years ago and I took the bits and pieces that appealed to me and created my ultimate cranberry sauce! The least daunting of the traditional turkey accompaniments, it’s a great take along if you are invited to a holiday feast.

Living in the heart of B.C.’s cranberry country, I can usually buy cranberries in the Fall, fresh from the bog, at the local Farmers’ Market. They are also easy to find in the produce section in your grocery store this time of year. I usually pick up some extra to fill a vase or pile around a pillar candle for a centre-piece.

Once you have the cranberries, next come the seasonings, and while it is necessary to add some sweetener to balance out the pucker inducing tartness of the berries, you can also add some holiday spice to add layers of flavour. The key to keeping it on the savoury side instead of being jelly is bay leaf and white peppercorns. By placing the smaller spices in a tea ball (or a cheese cloth pouch) you don’t have to fish them out individually, or wonder where that last clove is hiding.

While cranberry sauce completes the holiday table and elevates turkey to a special occasion, it’s also great mixed in with yogurt and granola, slathered on a peanut butter sandwich or maybe just a straight spoonful or two!

Recipe for Spiced Cranberry Sauce

Ingredients:

1 12-ounce bag of fresh cranberries

1 3/4 cups apple cider or juice

3/4 cup honey (or other sweetener to taste)

1 cinnamon stick, broken in half

zest of 1 unsprayed/organic orange

3 whole cloves

4 white or black whole peppercorns

2 bay leaves

1 piece of nutmeg seed (optional)

1 thread of mace (optional)

1 allspice berry (optional)

1 star anise pod (optional)

3 cardamom pods (optional)

1 piece crystallized ginger (optional)

salt to taste

Method:

1. Place small spices in a tea ball or make a cheesecloth pouch tied with string.

2. Place all ingredients in heavy large saucepan.

3. Bring to a boil over medium heat.

4. Simmer until berries burst and sauce thickens, stirring occasionally (about 20-25 minutes).

5. Remove cinnamon stick, bay leaves and spices.

6. Allow to cool, the sauce will thicken up even more.

7. Refrigerate sauce until cold.

8. Serve with turkey, or yogurt or swirl into muffin batter!

The sauce can be made up to 3 days ahead. Cover and keep refrigerated.

Share your favourite homemade holiday tradition in the comments.

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