I remember seeing a recipe for Tahini Cookies once. The writer said that it was a great alternative to peanut butter cookies. It looked easy enough and the reviews were good, so I went out to buy tahini. Of course life got in the way and the tahini sat in my cupboard for awhile.
Today was a snow day so I decided to bake cookies with my eldest while the baby napped. I thought about those tahini cookies, but couldn't remember if I had saved that recipe so I looked for a new one. This one had a lot a great comments and very few ingredients - all great things when I didn't know how much time I'd have before the baby woke up. (Original recipe: http://sweetpotatosoul.com/2014/12/life-changing-tahini-cookies.html)
These cookies came together really easily - perfect for little hands! And the batter itself is delicious to eat - and safe since there's no raw egg. This recipe is nut-free, dairy-free and egg-free, and also vegan!
Ingredients:
1 cup tahini
1/4 cup maple syrup
1/4 cup honey
2 tsp cinnamon
1.5 cups rolled oats
1.5 tsp vanilla
1 tsp salt
Directions:
1. Mix the tahini, maple syrup, honey, cinnamon, vanilla and salt until well combined.
2. Add rolled oats and stir to combine.
3. Scoop out some dough into your hands and roll into a ball. Place onto a parchment lined baking sheet and flatten slightly. Repeat with remaining batter.
4. Bake in a preheated 350Ff oven for 10 minutes.
5. Allow to cool for 10 minutes before serving.
Makes approximately 16 cookies.
Try adding chopped walnuts or chocolate chips for added flavour!
Tuesday, February 7, 2017
Monday, December 26, 2016
Crackers & Dip - a great appetizer for a holiday get-together!
Around the holidays, it is inevitable that I will make my spinach dip at least once. Several years ago I made these cheesy crackers and they were hit. They do take some time and as it happened, I hadn't made them since. Feeling ambitious this year I decided to make them again and once again they were a huge hit.
Cheesy Spinach Dip
Ingredients:
2 250g cream cheese bricks, cubed
1/2 cup milk
1/4 cup Parmesan cheese
1/4 cup Asiago cheese
1/3 onion, finely chopped
1/2 tsp garlic powder
1 tsp paprika
1 tsp thyme
2 300g package chopped frozen spinach, thawed and drained
salt to taste
Directions:
1. Spray a medium-sized saucepan with cooking spray. Combine cream cheese and milk over medium heat, stirring frequently to melt the cream cheese (adjust heat as necessary).
2. When the cream cheese is almost melted, add the onion, garlic powder, paprika and thyme; stir to combine. When the cream cheese is completely melted, add spinach, Parmesan and Asiago cheeses. Stir to combine. As the mixture starts to bubble, lower the heat. Continue to heat through, about 20-30 minutes, stirring occasionally so it doesn't stick to the bottom.
3. At this point you can transfer it to a serving dish and serve it warm with various crackers. If you are making it ahead, transfer it to an oven-proof dish (like corning ware) with a lid. Let it cool before refrigerating until you need it. To reheat, place in oven with lid at 350F for 20-30 minutes, or until heated through. Stir and serve.
Tex-Mex Cheese Crisps
Ingredients:
1-3/4 cups flour
1 tsp chilli powder
1 tsp garlic powder
1/2 tsp ground paprika
1/2 tsp salt
1 cup (chilled) butter, chopped
1 egg, lightly beaten
200 g cheddar cheese, grated (about 1.5 cups - but weight to be precise!)
Directions:
1. Preheat oven to 415F. Line two baking trays with parchment paper and spray with cooking spray.
2. Sift the flour, chilli powder, garlic powder, paprika and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs.
3. Add the egg and cheese and stir until the mixture comes together. Turn onto a lightly floured surface and gather together into a ball. Cover the dough with plastic wrap and refrigerate for 20 minutes.
3. Roll the dough on a lightly floured surface to 3 mm (1/8") thickness. Cut into shapes with a 6 cm cookie cutter (for Christmas I used candy canes and Christmas trees!).
4. Place on the trays, allowing room for spreading. Bake for 12 minutes, or until crisp and golden brown. Leave on the trays for 2 minutes before transferring to a wire rack to cool.
Source: Ultimate Kitchen Companion
I call these crackers because they are crunchy, but they are also biscuit-like in that they are so flaky. These were a huge hit again this year - people couldn't get enough (with and without the spinach dip!)
Cheesy Spinach Dip
Ingredients:
2 250g cream cheese bricks, cubed
1/2 cup milk
1/4 cup Parmesan cheese
1/4 cup Asiago cheese
1/3 onion, finely chopped
1/2 tsp garlic powder
1 tsp paprika
1 tsp thyme
2 300g package chopped frozen spinach, thawed and drained
salt to taste
Directions:
1. Spray a medium-sized saucepan with cooking spray. Combine cream cheese and milk over medium heat, stirring frequently to melt the cream cheese (adjust heat as necessary).
2. When the cream cheese is almost melted, add the onion, garlic powder, paprika and thyme; stir to combine. When the cream cheese is completely melted, add spinach, Parmesan and Asiago cheeses. Stir to combine. As the mixture starts to bubble, lower the heat. Continue to heat through, about 20-30 minutes, stirring occasionally so it doesn't stick to the bottom.
3. At this point you can transfer it to a serving dish and serve it warm with various crackers. If you are making it ahead, transfer it to an oven-proof dish (like corning ware) with a lid. Let it cool before refrigerating until you need it. To reheat, place in oven with lid at 350F for 20-30 minutes, or until heated through. Stir and serve.
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| This yummy and cheesy spinach dip can easily be halved for smaller crowds! |
Tex-Mex Cheese Crisps
Ingredients:
1-3/4 cups flour
1 tsp chilli powder
1 tsp garlic powder
1/2 tsp ground paprika
1/2 tsp salt
1 cup (chilled) butter, chopped
1 egg, lightly beaten
200 g cheddar cheese, grated (about 1.5 cups - but weight to be precise!)
Directions:
1. Preheat oven to 415F. Line two baking trays with parchment paper and spray with cooking spray.
2. Sift the flour, chilli powder, garlic powder, paprika and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs.
3. Add the egg and cheese and stir until the mixture comes together. Turn onto a lightly floured surface and gather together into a ball. Cover the dough with plastic wrap and refrigerate for 20 minutes.
3. Roll the dough on a lightly floured surface to 3 mm (1/8") thickness. Cut into shapes with a 6 cm cookie cutter (for Christmas I used candy canes and Christmas trees!).
4. Place on the trays, allowing room for spreading. Bake for 12 minutes, or until crisp and golden brown. Leave on the trays for 2 minutes before transferring to a wire rack to cool.
Source: Ultimate Kitchen Companion
I call these crackers because they are crunchy, but they are also biscuit-like in that they are so flaky. These were a huge hit again this year - people couldn't get enough (with and without the spinach dip!)
Saturday, December 24, 2016
Holiday Baking: Sugar Cookies
Baking is one of my favourite things, and I especially love holiday baking. Besides fudge, sugar cookies are probably my most favourite thing to bake at Christmas time. It's probably because of all the different cookie cutter shapes and fun decorations that can be used. The part that I don't like is how much time it can take to make them: chilling the dough, rolling the dough, decorating and so forth.
While I've played with various sugar cookie recipes over the years, there's one that I always go back to. Of course this year, excited to make sugar cookies with my 4 year old, I couldn't find the recipe I wanted to use. And of course, with a baby in the house, time got the best of me. So I turned to this great little recipe that also makes delicious sugar cookies. The only difference is that there is no chilling time - you press the dough into moulds and bake away!
Sugar Cookies
Ingredients:
1 cup butter, softened
1-1/2 cups sugar
1 egg
1-1/2 tsp vanilla extract
2-3/4 cups all-purpose flour
1 tsp salt
Directions:
1. Preheat oven to 350F. Lightly spray the pan cavities with cookie spray.
2. In a large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Beat in egg and extract; mix well.
3. Combine flour and salt; add to butter mixture. Beat until well blended.
4. Press dough into cavities, filling 2/3 full. Bake 9-10 minutes or until light brown around the edges. Cool in pan 5 minutes. Turn pan over to remove cookies. Cool completely on cooling rack.
5. Decorate as you wish: dust with icing sugar, sprinkle with sugar crystals, colour with icing.
Note: To add to the festive nature of the season, I like to mix in red and green sugar crystals with the dough before baking. It gives the cookies a nice pop of colour and they look lovely even without any decorations.
Makes about 3 dozen cookies.
While I've played with various sugar cookie recipes over the years, there's one that I always go back to. Of course this year, excited to make sugar cookies with my 4 year old, I couldn't find the recipe I wanted to use. And of course, with a baby in the house, time got the best of me. So I turned to this great little recipe that also makes delicious sugar cookies. The only difference is that there is no chilling time - you press the dough into moulds and bake away!
Sugar Cookies
Ingredients:
1 cup butter, softened
1-1/2 cups sugar
1 egg
1-1/2 tsp vanilla extract
2-3/4 cups all-purpose flour
1 tsp salt
Directions:
1. Preheat oven to 350F. Lightly spray the pan cavities with cookie spray.
2. In a large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Beat in egg and extract; mix well.
3. Combine flour and salt; add to butter mixture. Beat until well blended.
4. Press dough into cavities, filling 2/3 full. Bake 9-10 minutes or until light brown around the edges. Cool in pan 5 minutes. Turn pan over to remove cookies. Cool completely on cooling rack.
5. Decorate as you wish: dust with icing sugar, sprinkle with sugar crystals, colour with icing.
Note: To add to the festive nature of the season, I like to mix in red and green sugar crystals with the dough before baking. It gives the cookies a nice pop of colour and they look lovely even without any decorations.
Makes about 3 dozen cookies.
Tuesday, August 30, 2016
Veggie Risotto
My husband grew up on rice, but I get bored of it quite easily. We didn't eat rice very often at home unless it was risotto. So every once in awhile I will make a risotto (usually mushrooms) because that pleases everyone. I was visiting my nonna and she was talking about a zucchini-saffron risotto she made and I thought to myself Why not try something like that??
So while this is in no way her recipe, it was definitely inspired by her! While my LO tried to pick out some of the vegetables, overall it was a huge success with everyone in the house!
Ingredients:
1/2 onion, chopped
1 zucchini, halved and chopped (or quartered if it's a big one)
2 small green peppers, seeded and sliced
2 tomatoes, thinly sliced
2 cloves garlic, thinly sliced
6 cups chicken (or vegetable) stock
1.5 cups arborio rice
1/2 cup white wine
3-4 tbsp butter, separated
1/4 cup grated Parmesan cheese (or mixed with Asiago cheese)
Directions:
1. Bring chicken stock to a boil in a small saucepan. (If you don't have chicken stock handy, use a bouillon cube in boiling water. Make sure you follow the package instructions and make enough for the risotto).
2. Saute onions until translucent over medium heat in oil and butter.
3. Add garlic and pepper and saute for a few more minutes until tender.
4. Add zucchini and tomato and cook until softened; add more butter if necessary. Season with salt and pepper.
5. Add 1 tbsp butter and rice and stir until rice becomes translucent, about 5 minutes.
6. Add 1/2 cup white wine and stir until absorbed. Add chicken stock by the ladleful/s and stir until absorbed. Continue to add stock until the rice is cooked, about 45-50 minutes.
7. Remove from heat, add 1 tbsp butter, then the freshly grated Parmesan (and Asiago) cheese. Stir. Season with salt if necessary.
This serves great with a nice salad or even bruschetta as a side.
So while this is in no way her recipe, it was definitely inspired by her! While my LO tried to pick out some of the vegetables, overall it was a huge success with everyone in the house!
Ingredients:
1/2 onion, chopped
1 zucchini, halved and chopped (or quartered if it's a big one)
2 small green peppers, seeded and sliced
2 tomatoes, thinly sliced
2 cloves garlic, thinly sliced
6 cups chicken (or vegetable) stock
1.5 cups arborio rice
1/2 cup white wine
3-4 tbsp butter, separated
1/4 cup grated Parmesan cheese (or mixed with Asiago cheese)
Directions:
1. Bring chicken stock to a boil in a small saucepan. (If you don't have chicken stock handy, use a bouillon cube in boiling water. Make sure you follow the package instructions and make enough for the risotto).
2. Saute onions until translucent over medium heat in oil and butter.
3. Add garlic and pepper and saute for a few more minutes until tender.
4. Add zucchini and tomato and cook until softened; add more butter if necessary. Season with salt and pepper.
5. Add 1 tbsp butter and rice and stir until rice becomes translucent, about 5 minutes.
6. Add 1/2 cup white wine and stir until absorbed. Add chicken stock by the ladleful/s and stir until absorbed. Continue to add stock until the rice is cooked, about 45-50 minutes.
7. Remove from heat, add 1 tbsp butter, then the freshly grated Parmesan (and Asiago) cheese. Stir. Season with salt if necessary.
This serves great with a nice salad or even bruschetta as a side.
 |
| Veggie Risotto |
 |
| The yummy bruschetta side dish |
Tuesday, July 26, 2016
Slow-Cooker Soy-Braised Chicken
As I mentioned in my previous post, I've been trying to find easy slow-cooker recipes. Today I wanted to utilize some chicken breasts that I had and some other ingredients that I don't use too often when cooking dinner.
The results were pretty good. I'd probably use chicken thighs instead next time as the white meat does tend to get drier. I would also reduce the amount of soy sauce I used as I found that flavour quite strong.
Ingredients:
2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup (low-sodium) soy sauce
1 tbsp brown sugar
1 bay leaf
1/4 tsp black pepper
1.5-2lbs skinless, boneless chicken
1 tsp paprika
1 large head bok choy and/or 2-3 handfuls of kale or spinach, cut into 1" strips
Directions:
1. Combine onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and black pepper. Place the chicken on top and sprinkle with paprika.
2. Cook on high for 4-5 hours (or on low for 7-8 hours) until the chicken and onions are tender.
3. Ten minutes before serving, make sure the slow cooker setting is high. Gently fold in the bok choy/spinach/kale and cook, covered, until tender (at least 5 minutes).
4. Serve over rice.
The results were pretty good. I'd probably use chicken thighs instead next time as the white meat does tend to get drier. I would also reduce the amount of soy sauce I used as I found that flavour quite strong.
Ingredients:
2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup (low-sodium) soy sauce
1 tbsp brown sugar
1 bay leaf
1/4 tsp black pepper
1.5-2lbs skinless, boneless chicken
1 tsp paprika
1 large head bok choy and/or 2-3 handfuls of kale or spinach, cut into 1" strips
Directions:
1. Combine onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and black pepper. Place the chicken on top and sprinkle with paprika.
2. Cook on high for 4-5 hours (or on low for 7-8 hours) until the chicken and onions are tender.
3. Ten minutes before serving, make sure the slow cooker setting is high. Gently fold in the bok choy/spinach/kale and cook, covered, until tender (at least 5 minutes).
4. Serve over rice.
Tuesday, July 19, 2016
Slow-cooker Chicken Chilli Tacos
I've been on the search for recipes that are quick and easy and utilize a slow-cooker. With a new baby, it's hard sometimes to spend a lot of time prepping and cooking meals. And since we are on a reduced income for the next year, eating out is not always the best option!
I came across this recipe by chance and decided to give it a try. It turned out really well and makes a great filling for tacos or even quesadillas. We even used it to dip nacho chips in with salsa. The chicken has quite a bit of flavour!
Ingredients:
2 lb. boneless, skinless chicken thighs
4 cloves garlic, minced
1 cup salsa, plus more for serving
1 tbsp chilli powder
To fill your tacos:
taco shells or soft tortillas
1 cup grated cheese (use your favourite or a mix like cheddar, mozzarella, Monterey Jack, etc.)
fresh cilantro
sour cream
Directions:
1. Combine chicken, garlic, salsa and chilli powder in slow cooker. Cover and cook on high for 4 hours (or 8 hours on low).
2. When chicken is ready, remove it from the slow cooker and place in a bowl or on a plate. Shred the chicken and combine with juices from slow cooker.
3. Fill your tacos/tortillas with shredded chicken, cheese, salsa, sour cream and your other favourite toppings.
Another way: These are great to make as quesadillas. Warm up your tortilla in a frying pan, flip it over and add the meat, cheese and other toppings. Fold the tortilla over or cover with another one and flip to heat through.
I came across this recipe by chance and decided to give it a try. It turned out really well and makes a great filling for tacos or even quesadillas. We even used it to dip nacho chips in with salsa. The chicken has quite a bit of flavour!
Ingredients:
2 lb. boneless, skinless chicken thighs
4 cloves garlic, minced
1 cup salsa, plus more for serving
1 tbsp chilli powder
To fill your tacos:
taco shells or soft tortillas
1 cup grated cheese (use your favourite or a mix like cheddar, mozzarella, Monterey Jack, etc.)
fresh cilantro
sour cream
Directions:
1. Combine chicken, garlic, salsa and chilli powder in slow cooker. Cover and cook on high for 4 hours (or 8 hours on low).
2. When chicken is ready, remove it from the slow cooker and place in a bowl or on a plate. Shred the chicken and combine with juices from slow cooker.
3. Fill your tacos/tortillas with shredded chicken, cheese, salsa, sour cream and your other favourite toppings.
Another way: These are great to make as quesadillas. Warm up your tortilla in a frying pan, flip it over and add the meat, cheese and other toppings. Fold the tortilla over or cover with another one and flip to heat through.
Wednesday, June 15, 2016
Slow Cooker Chicken Legs
Tonight's dinner was a team effort! It's hard being at home with an 8-week old and trying to make dinner. I had these chicken legs in the fridge that I have been wanting to cook for a few days now but dinner time almost lines up exactly with baby's witching hour. This means that I don't have much time for prep. I searched for a quick and easy slow cooker recipe and found several for chicken legs - some more complicated than others. The one that I settled one seemed quite simple and adaptable with the ingredients I had in my house. I got this in the slow cooker mid-afternoon so it'd be ready for dinner time. When my husband came home he got some potatoes in the Acti-fry and we were off for a fairly easy dinner that had no leftovers. And on top of it all - hubby said it was the best chicken I've made ever (and I make a lot of chicken)!
Ingredients:
8-9 chicken legs (about 800-900g)
1/2 cup brown sugar
1-1/2 tbsp seasoning blend like Adobo (or another one you prefer)
1/2 tbsp paprika
1/2 tbsp cayenne pepper (completely optional - it adds a nice kick, but wasn't a hit with the kid)
Directions:
1. Spray the inside of your slow cooker with non-stick spray. (I used a large oval one that fit all the chicken in a single layer.)
2. Mix together the brown sugar and seasonings in a small bowl.
3. One by one, place a chicken leg in the seasoning bowl and sprinkle with the mix. Make sure the chicken is completely covered, rubbing the mix in well. Place the chicken (ideally) in a single layer in the bottom of the slow cooker. Repeat with each leg.
4. Cover and set to High. Cook 3-4 hours, or until the juices run clear.
Ingredients:
8-9 chicken legs (about 800-900g)
1/2 cup brown sugar
1-1/2 tbsp seasoning blend like Adobo (or another one you prefer)
1/2 tbsp paprika
1/2 tbsp cayenne pepper (completely optional - it adds a nice kick, but wasn't a hit with the kid)
Directions:
1. Spray the inside of your slow cooker with non-stick spray. (I used a large oval one that fit all the chicken in a single layer.)
2. Mix together the brown sugar and seasonings in a small bowl.
3. One by one, place a chicken leg in the seasoning bowl and sprinkle with the mix. Make sure the chicken is completely covered, rubbing the mix in well. Place the chicken (ideally) in a single layer in the bottom of the slow cooker. Repeat with each leg.
4. Cover and set to High. Cook 3-4 hours, or until the juices run clear.
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