Smoky Marbled Tea Eggs

Smoky Marbled Tea Eggs

Smoky Marbled Tea Eggs

Smoky Marbled Tea Eggs
 
These pretty eggs are adapted from a recipe from Martin Yan Quick and Easy. Choosing a smoky tea lends a bit of smoky flavour, but any black tea would be just fine. Traditionally, the eggs are simmered in the tea and spice mixture for more intense colour, but I like my yolks a little underdone, so I just let them marinate in the liquid.
Author:
Recipe type: Appetizer, Snack
Cuisine: Chinese
Ingredients
  • 1 green onion, coarsely chopped
  • 2" (5 cm) piece of ginger, sliced and smashed with the back of a knife
  • ¼ cup (60 mL) soy sauce
  • ¼ cup (60 mL) dark soy sauce
  • 3 Tbsp (45 mL) lapsang souchong or Russian caravan tea leaves
  • 2 Tbsp (30 mL) packed brown sugar
  • 1 tsp (5 mL) Chinese five-spice powder
  • 3 whole star anise
  • 1 cinnamon stick
  • 4-8 hard-boiled eggs
  • Water, to cover
Instructions
  1. Place green onion, ginger, soy sauce, dark soy sauce, tea leaves, brown sugar and spices into a small saucepan. Bring to a boil, and let simmer for a few minutes, until the liquid is infused with the flavour from tea and spice. Remove from heat and set aside.
  2. Tap each egg all over with a spoon until hairline cracks cover the entire shell. Place the eggs in the liquid and add water, to cover. Refrigerate for at least several hours, ideally overnight, turning the eggs occasionally. The eggs will keep in the liquid for up to 1 week.
  3. To serve, peel eggs and place in a serving bowl.
Gingerbread Cake

Gingerbread Cake

Gingerbread Cake
 
Prep time
Cook time
Total time
 
I L-O-V-E anything gingerbread and I'm kicking myself for not making this simple gingerbread cake (adapted from former food blogger and now renowned quilter and author, Cheryl Arkison) a Christmas tradition. Well, it's never too late to start, isn't it?
Recipe type: Dessert, Christmas
Makes: 8 x 8" cake
Ingredients
  • ½ cup/4 oz (125 mL/227 g) butter
  • ⅔ cup (170 mL) brown sugar, packed
  • 1 egg
  • 1 cup (250 mL) molasses
  • 2½ cups (625 mL) flour
  • ½ tsp (2 mL) salt
  • 1½ tsp (7 mL) baking soda
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) cinnamon
  • ¼ tsp (1 mL) cloves
  • 1 cup hot (not boiling) water
Instructions
  1. Preheat the oven to 350˚F. Grease an 8″ x 8″ baking pan.
  2. Cream butter. Gradually add the sugar, then the egg. Beat until light and fluffy. Add the molasses and mix until just blended.
  3. In a medium bowl whisk together the dry ingredients. Add to the batter, ½ cup (125 mL) at a time, alternating with ¼ cup (60 mL) water. Beat until smooth after each addition. Pour into prepared pan.
  4. Bake for 45-50 minutes, or until a tester comes out clean. Dust with icing sugar before serving; also delicious with salted caramel sauce or maple butter.

 

Chickpea Oatmeal Chocolate Chip Cookie Dough Power Bites

Chickpea Oatmeal Chocolate Chip Cookie Dough Power Bites

Chickpea Oatmeal Chocolate Chip Cookie Dough Power Bites
 
As seen at the Calgary Stampede 2017 Kitchen Theatre! Cookie dough and dessert hummus are two foods that are on-trend right now. This recipe combines these two trends into a tasty, portable snack that'll give you the boost you need! Omit or use gluten-free oats to make recipe gluten-free, and feel free to add in your favourite mix-ins, like coconut, dried fruit, nuts or seeds.
Author:
Recipe type: Snacks, Dessert, Vegetarian, Vegan
Makes: 4 dozen (48) balls
Ingredients
  • 24 dates, pitted (about 1½-2 cups)
  • 1 can (19 fl oz/540 mL) chickpeas, ideally no-salt-added, drained and rinsed (about 2 cups, or 365 g)
  • ¼ cup (60 mL) natural peanut butter
  • 1 tsp (5 mL) vanilla
  • ½ cup (125 mL) rolled oats
  • ½ cup (125 mL) semisweet chocolate chips
Instructions
  1. Place dates in a food processor and process until a paste is formed.
  2. Add chickpeas, peanut butter and vanilla. Process until a smooth paste is formed.
  3. Pulse in rolled oats until blended. Place “dough” into a bowl and knead in chocolate chips.
  4. Shape into small, 1” balls. Serve at room temperature or refrigerated. Will keep in refrigerator for up to 3 weeks, and in freezer for several months.

 

Dark Chocolate Black Bean Power Bites

Dark Chocolate Black Bean Power Bites

Dark Chocolate Black Bean Power Bites
 
As seen at the Calgary Stampede 2017 Kitchen Theatre! Black beans are the secret ingredient in these power bites, providing fibre, protein and healthy carbohydrates. Dates add sweetness, as well as fibre and a source of potassium and phosphorus. Hemp hearts give an extra protein boost, but feel free to mix in other add-ins, like coconut, dried fruit, nuts, seeds or chia seeds - the sky's the limit!
Author:
Recipe type: Snack, Dessert, Vegetarian, Vegan, Gluten-Free
Makes: 40 balls
Ingredients
  • 16-20 dates, pitted (about 1-1½ cups)
  • 1 can (19 fl oz/540 mL) black beans, ideally no-salt-added, drained and rinsed (about 2 cups, or 365 g)
  • ¼ cup (60 mL) cocoa powder
  • 1 Tbsp (15 mL) coconut oil
  • ¼ cup (60 mL) hemp hearts
  • ¼ cup (60 mL) cacao nibs
Instructions
  1. Place dates in a food processor and process until a paste is formed.
  2. Add black beans, cocoa powder and coconut oil. Process until a smooth paste is formed.
  3. Pulse in hemp hearts and cacao nibs. Shape into small, 1” balls. Serve at room temperature or refrigerated. Will keep in refrigerator for up to 3 weeks, and in freezer for several months.

 

Brown Butter Banana Bread

Brown Butter Banana Bread

Brown Butter Banana Bread
 
Prep time
Cook time
Total time
 
My signature banana bread recipe. Sometimes my husband will purposefully not eat the bananas I buy just so that they will turn brown and I will make this! Browning the butter give the banana bread a richer flavour, but to save time, you can use melted butter or oil. The nuts and chocolate are technically "optional", but we know chocolate is never optional 😉
Author:
Recipe type: Baked Goods, Vegetarian
Makes: 1 loaf
Ingredients
  • ⅓ cup (75 g) butter
  • 3 overripe bananas, peeled
  • ½ cup (125 mL) brown sugar
  • 1 egg, beaten
  • 1 tsp (5 mL) vanilla
  • 1 tsp (5 mL) cinnamon
  • 1½ cups (375 mL) whole wheat flour
  • 1 tsp (5 mL) baking soda
  • a pinch of salt
  • ½ cup (125 mL) chopped walnuts or pecans
  • 2 oz (60 g) chopped semi-sweet or dark chocolate, or about ⅓ cup (85 mL) chocolate chips or chunks
Instructions
  1. Preheat the oven to 350°F and butter a 4 x 8" loaf pan.
  2. Brown the butter: In a wide pan, melt the butter over medium heat. Skim off any foam that forms on the surface. Continue to heat, stirring occasionally. The butter will start developing larger bubbles, turn brown and give off a nutty aroma. Take it off the heat before it burns. Set aside.
  3. In a large mixing bowl, mash the bananas with a fork or potato masher. Stir the brown butter into the mashed bananas. Mix in the sugar, egg, vanilla and cinnamon.
  4. Add the flour, baking soda and salt until mostly blended, then fold in the chocolate and nuts until everything is evenly blended. Do not overmix.
  5. Pour the batter into prepared loaf pan. Bake until a tester inserted into the centre comes out clean, about 50-55 minutes. Remove from oven and cool completely (ideally on a rack) before removing the banana bread from the pan. Slice and serve.

 

Almond Butter Energy Balls

Almond Butter Energy Balls

Almond Butter Energy Balls
 
Prep time
Total time
 
These fruity, nutty balls make tasty sweet treats, or pack them along as a snack for a quick energy boost. Cardamom, which you may recognize from masala chai, gives these balls a distinctive flavour.
Author:
Recipe type: Snack, Vegetarian, Vegan
Makes: 30 balls
Ingredients
  • 1 cup (250 mL) rolled oats, processed in a food processor for 20 seconds until finely ground (can substitute with oat flour)
  • 1 cup (250 mL) almond butter or peanut butter
  • ½ cup (125 mL) pumpkin seeds
  • ½ cup (125 mL) raisins
  • ½ cup (125 mL) dried cranberries, chopped
  • ½ cup (125 mL) chocolate chips
  • Zest and juice of ½ of a lemon
  • 1 tsp (5 mL) cinnamon
  • ½ tsp (2 mL) ground cardamom, or 3 whole cardamom pods, crushed
  • ½ tsp (2 mL) vanilla
  • 1-2 Tbsp (15-30 mL) water (optional)
Instructions
  1. Mix all ingredients except water in a medium bowl with a fork until well combined. If needed, gradually add enough water and mix until the mixture holds together. Roll into small balls, each about 2 Tbsp (30 mL) in size, and store in a covered container in the refrigerator for up to a week or freezer for up to several months.

 

No-Bake Hemp & Chia Seed Bars

No-Bake Hemp & Chia Seed Bars

No-Bake Hemp & Chia Seed Bars
 
These bars don’t take advantage of the unique gelling properties of chia, but do take advantage of its nutrition! (Think: fibre, omega-3s and calcium, among other nutrients) To make these vegan, use another liquid sweetener, like agave nectar or corn syrup (maple syrup may be too thin). To make these gluten-free, be sure to purchase certified gluten-free (“pure”) oats.
Author:
Recipe type: Snack, Vegetarian
Makes: 16
Ingredients
  • 3 cups (750 mL) quick oats
  • 1 cup (250 mL) unsweetened shredded coconut
  • ¾ cup (185 mL) chopped almonds
  • ½ cup (125 mL) hemp hearts
  • ½ cup (125 mL) chia seeds
  • ½ cup (125 mL) dried fruit (cranberries, apricots, raisins, etc, chopped into small pieces if needed)
  • ¼ cup (60 mL) ground flaxseeds
  • ½ cup (125 mL) honey (or other liquid sweetener)
  • ½ cup (125 mL) applesauce
  • ¾ cup (185 mL) almond butter
  • ½ cup (125 mL) coconut oil, melted
  • 1½ tsp (7 mL) vanilla extract
Instructions
  1. Line a 8 x 8” baking dish with parchment paper, ensuring that the parchment paper hangs over the sides.
  2. In a large bowl, mix together oats, shredded coconut, almonds, hemp hearts, chia seeds, dried fruit and flax. In a medium bowl, stir together honey, applesauce, almond butter, coconut oil and vanilla.
  3. Pour the wet ingredients into the dry ingredients and mix well, using your hands if needed.
  4. Press the mixture into the prepared baking dish. Chill in refrigerator or freezer until firm. Use the parchment paper to lift the squares out of the baking dish. Cut into bars or squares and serve.

 

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins
 
Cook time
Total time
 
Author:
Recipe type: Baked Goods, Breakfast/Brunch, Snacks, Vegetarian
Makes: 16
Ingredients
  • 2 cups (500 mL) blueberries, fresh or frozen (no need to defrost)
  • 3 cups + 1 Tbsp (765 mL) whole wheat flour, divided
  • 1 Tbsp (15 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • 10 Tbsp (150 mL, or 1¼ stick) butter, softened
  • ¾ cup (185 mL) sugar
  • 2 large eggs
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) lemon zest
  • 1½ cups (375 mL) plain yogurt
Instructions
  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375˚F. Line a standard muffin tin with paper liners, or grease each muffin cup individually. Set aside.
  2. In a medium bowl, toss together blueberries with 1 Tbsp flour. Set aside.
  3. In another bowl, whisk together flour, baking powder and baking soda. Set aside.
  4. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in vanilla and lemon zest.
  5. For this step, make sure that you beat the ingredients until just incorporated. Do not over-beat. Beat in half of the dry ingredients until just incorporated. Beat in a third (½ cup/125 mL) of yogurt. Beat in half of the remaining dry ingredients. Beat in another third of the yogurt. Beat in the remaining dry ingredients, then the yogurt. Fold in the berries.
  6. Using a small ice cream scoop, distribute the muffin dough equally among the cups – for bigger muffins, fill the cups until they are nearly full, for smaller muffins, fill only to three-quarters full.
  7. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted in the centre of a muffin comes out clean.

 

Vietnamese Salad Rolls (Gỏi Cuốn)

Vietnamese Salad Rolls (Gỏi Cuốn)

Vietnamese Salad Rolls (Gỏi Cuốn)
 
I laid out the ingredients for these for a group of dietitians recently and they're a hit! The toppings that I use veer from tradition a little bit, making it a fun, interactive meal idea that can be easily customized for various dietary needs and preferences.
Author:
Recipe type: Appetizers, Snacks
Cuisine: Vietnamese
Ingredients
Pork Mixture
  • 1 lb (454 g) lean ground pork
  • ¼ cup (60 mL) finely chopped fresh Thai basil, or regular basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 Tbsp (15 mL) fish sauce
  • 1 Tbsp (15 mL) hot chili sauce
  • 1 Tbsp (15 mL) sugar
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) black pepper
  • 1 tsp (5 mL) coarse kosher salt
  • Canola oil
Quick-Pickled Carrots
  • 2-4 carrots, peeled and julienned, about 2 cups
  • 2 Tbsp (30 mL) sugar
  • ½ Tbsp (7 mL) kosher salt
  • ½ cup (125 mL) water
  • ¼ cup (60 mL) rice wine vinegar
Dipping Sauce
  • ¼ cup (60 mL) hoisin sauce
  • 1 tsp (5 mL) fish sauce
  • 1 tsp (5 mL) Sriracha or other hot sauce, or more to taste
  • 1 Tbsp (15 mL) crushed peanuts
Salad Rolls
  • 1 package rice paper wraps, expect 4-6 per person for a meal
  • 1 package rice vermicelli, cooked according to directions, drained and cooled
  • ½ bunch cilantro, trimmed
  • Thai basil or regular basil, trimmed
Optional Toppings
  • 1 English cucumber, julienned
  • 1 mango, peeled and julienned (optional)
  • 1 package smoked tofu, cut into thin strips
  • Leaf lettuce, separated into individual leaves
  • Cooked shrimp, peeled and halved
  • Assorted sprouts (i.e. alfalfa, radish, broccoli, mung bean)
Instructions
Pork Mixture
  1. In a large bowl, gently mix together all ingredients except canola oil. In a large skillet or wok, heat 1-2 tsp (5-10 mL) canola oil over medium-high heat. Pan-fry pork in batches until well-done. Remove from heat, drain and set aside.
Quick-Pickled Carrots
  1. Combine carrots, sugar and salt in a large bowl. Using fingertips, massage salt and sugar into carrots until dissolved. Add water and rice vinegar. Pack vegetables into a half-quart mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.
Dipping Sauce
  1. In a small bowl, mix together hoisin sauce, fish sauce and Sriracha. Top with crushed peanuts. Set aside.
Salad Rolls
  1. Prepare a wide, shallow bowl of water. Dip a rice paper wrap into the water until moistened (the wrap will continue to soften and become a little sticky once it's out of the water, so don't leave it in for too long!)
  2. Add in desired toppings just below the centre of the wrap - it's important not to be greedy! Also, what you put down first is what will show up on the outside of the roll.
  3. Lift the bottom of the wrap over the ingredients, then fold the sides over the ingredients. Wrap the roll tightly. Repeat with remaining ingredients and serve with dipping sauce.

 

Super-Seed Chocolate Protein Balls

Super-Seed Chocolate Protein Balls

Super-Seed Chocolate Protein Balls
 
Did your ears perk up when you heard chocolate? These treats, from the famous Sweet Spot Nutrition makes these for her daughters' lunches, subbing the cacao nibs with mini chocolate chips.
Author:
Recipe type: Snack, Vegetarian, Vegan, Gluten-Free
Makes: 16
Ingredients
  • 1 cup (250 mL) packed pitted Medjool dates (12-13 large)
  • ¼ cup (60 mL) hulled hemp seed (hemp hearts)
  • ¼ cup (60 mL) chia seeds
  • ¼ cup (60 mL) sesame seeds
  • ¼ cup (60 mL) cocoa powder
  • ½ tsp (2 mL) pure vanilla extract
  • ¼ tsp (1 mL) cinnamon
  • ¼ tsp (1 mL) fine grain sea salt, or to taste
  • ¼ cup (60 mL) raw cacao nibs (or mini dark chocolate chips)
Instructions
  1. Place dates in a food processor and process until a chunky paste forms. If the dates are dry, you might need a bit of water to help thin out the paste.
  2. Add in hemp hearts, chia seeds, sesame, cocoa powder, vanilla, cinnamon and salt. Process until thoroughly combined. Pulse in the cacao nibs. The dough should be sticky when pressed between your fingers. If it’s not sticky enough to shape into balls, add a small amount of water (a teaspoon at a time) and process until it comes together.
  3. Remove dough from the food processor and shape into small balls (about 16) and freeze for 20 minutes or so until firm. Store in an airtight container in the freezer for up to several weeks.

 

Get every new post delivered to your inbox

Join other followers

Powered By WPFruits.com