Apple Cider Pumpkin Bread

1 1/2 cups apple cider
1 cup pumpkin puree
2 eggs
1/4 cup canola oil
1/2 cup firmly packed brown sugar
1/2 cup grated apple
2 cups flour
2 tsps baking soda
1/2 tsp salt
1/2 tsp ground mace
1/4 tsp ground cloves
1 tsp ground cinnamon

In a saucepan, boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, grated apple and the reduced cider.
In another bowl, whisk together flour baking soda, salt, mace, cloves and cinnamon. Add the flour mixture to the pumpkin mixture and stir until just combined. Transfer batter to a well greased 8x4inch loaf pan and bake in a preheated 350F oven for 1 hour or until a tester comes out clean. Let the bread cool.

Granola

I have been making this granola for a while now and it is awesome! (thanks allrecipes!) I generally half the recipe and it still makes a ton. One of the great things about granola is that it is super flexible, I have used all sorts of nut/fruit combinations and they have all been great.

INGREDIENTS:
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds (I generally use 1/2 cup sunflower seeds and 1/2 cup flax seed
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts (if I don't have walnuts, I just double the pecans)
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup (I love maple and so use 1/2 cup maple syrup and 1/2 cup honey)
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries (can easily use more)

DIRECTIONS:
1.Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2.Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3.Bake in the preheated oven until crispy and toasted, about 40 minutes (the original recipe says 20 min but I think they're crazy!). Stir after about 15-20 and then every 5-10 min. Be sure to keep a close eye on it at the end- it burns quickly! Cool, then stir in the raisins or cranberries before storing in an airtight container.

Pumkin-Chocolate Muffins

Lucas and I made these muffins this morning. They taste great and made our house smells delicious! I doubled the recipe (would have tripled it to use the whole can of pumpkin) and use butterscotch chips. Well.... what are you waiting for....

Insanely Good Pumpkin-Chocolate Muffins (from Food Goodness)

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tbls baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 can pumpkin [edited to clarify that this should be the ‘regular’ size can of pumpkin, not the large variety — the original recipe calls for 1 CUP of pumpkin so if that’s easier use that measurement]
1/2 cup milk
1/2 cup vegetable oil
2 tbls molasses
Some amount of chocolate chips

• Preheat oven to 400˚ and lightly grease a 12 muffin tin.
• Sift (or stir well) flour, sugar, baking powder, salt and spices together in large bowl.• In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
• Pour wet ingredients into the dry and mix.
• Stir in your desired amount of chocolate chips
• Fill the muffin cups 2/3s full.
• Bake 18-20 minutes, until toothpick or knife inserted in center comes out clean.

Chocolate Chocolate Chip Cookies

INGREDIENTS

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

TIPS

I made these last night and they are scrumptious. Our oven is really hot so I definitely only needed to do these for 8 minutes. Be prepared for the batter to be very different then most cookie recipes and for a VERY chocolatey tasting cookie.

Turkey and Pasta with Peanut Sauce

Another pasta dish from the pasta lover over here. I got this receipe from my Better Homes & Gardens cookbook. The red pepper flakes add a nice punch. Make sure all your guests can eat peanut butter before serving this.

6 ounces dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed or one 6 ounce pkg frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tbsp lime juice or lemon juice
1/4 tsp crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and turkey in large colander. Pour hot cooking liquid from pasta over pea pods and turkey in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

Sausage, Spinach and Feta Pasta

I can't remember where I found this recipe but we both love it!!!

1 tsp oil
1 1/4 lbs beef sausages, cut into 1/2 inch slices
1 tbsp oil
1 cup chopped red onion
4 cups fresh spinach leaves, lightly packed
3 cups chopped tomato
1 1/2 tsp dried basil
1/2 cup crumbled feta cheese
1/4 tsp pepper

Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 min, stirring occasionally, until no longer pink. Transfer with slotted spoon to paper towels to drain. Discard drippings.

Heat olive oil in same large frying pan. Add onion. Cook for 5 to 10 minutes, stirring often until soft.

Add spinach, tomato and basil. Heat and stir for about 2 minutes until spinach starts to wilt.

Add sausage, cheese and pepper. Heat and stir about 2 min until heated through and cheese is almost melted.

Serve over pasta.

Calling all Cooks...

Or at least I like to think of myself as a cook :)

Please let me know if you would be interested in sharing your recipes!

Ricotta Cheese Casserole

Here's a recipe from my friend Karin Foster that I quite enjoy. It is also great to make as a gift for someone who has just had a baby etc.

1. Cook 8oz pasta. Drain well & reserve.
2. Prepare sauce: melt 1/4 cup butter in a large saucepan.Add 2 cloves of garlic, finely chopped and1 small onion, chopped. Cook 3-4 min.
3. Add 1/4 cup flour and cook 3 min, stirring often
4. Add 2 cups milk, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and a pinch of cayenne. Bring to a boil. Reduce heat. Cook gently 5 min.
5. Combine pasta with sauce, 8oz ricotta cheese, 2 cups grated mozzarella cheese, 1 can (28oz) tomatoes, drained and coarsely chopped and1/4 cup. chopped fresh parsely
6. Pour into a 9x13 inch baking dish. Sprinkle with 1/4 cup grated Parmesan cheese.
7. Bake in a preheated 350 deg F oven for 25-30 min until bubbling and brown.

Mom's Greatest Cornbread Recipe

I grew up not liking chili at all and loving my mom's cornbread. It was always worth having to smell the chili cooking, just to have the cornbread at dinner :) This recipe is super easy and I really enjoy it. You can reduce the sugar if desired, as it is reasonably sweet.

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
2/3 cup white sugar
1/2 cup oil
2 eggs

Mix milk & cornmeal - set aside for 5 min.
Sift dry ingredients together. Stir eggs & oil into cormeal mixture.
Stir in dry ingredients - stirring until justmoistened {do no beat}
Grease a 9x14x2 inch cake pan.
Bake @ 400F for 30 min.

Chili

The thing I love about chili is that it has lots of flavour and is still super good for you! This chili is great along side my mom's greatest cornbread recipe. I have made this recipe with both beef chunks (inside or outside roast work great) and ground beef: Both work great, but I prefer the the cubed beef. I am not the hugest fan of coriander/cilantro and so generally reduce the amount of both. The last time I made it, I substituted 1 tsp dried cilantro for the coriander and then just skipped the additional fresh cilantro that is suppossed to be added at the end. I really like the lemon juice and honey added at the end. Enjoy!

The Big Chili
-> from Eat, Shrink and Be Merry

1-1/2 pounds stewing beef, cut into 1-inch cubes
1 cup each chopped red and green bell peppers
1 cup chopped red onions
2 cloves garlic, minced
3 cups low-sodium, low-fat beef broth
1-1/2 cups salsa
1 can (19 oz) tomatoes, undrained, cut up
1-1/2 tbsp chili powder
1-1/2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp ground black pepper
1 can (19 oz) black beans, drained and rinsed
1 can (19 oz) red kidney beans, drained and rinsed
1/2 cup chopped, fresh cilantro
2 tbsp lime juice
1 tbsp honey

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over. Add peppers, onions, and garlic. Reduce heat to medium. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander, and black pepper. Bring to a boil. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.
Add beans and simmer for 15 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

Makes 8 servings

What's in it for you?Per serving: 285 calories, 5.7 g fat,1.4 g saturated fat, 28.4 g protein,35 g carbohydrate, 5.3 g fiber,50.2 mg cholesterol, 492.6 mg sodium,% calories from fat: 17

Coconut Curry Chicken Phyllo Rolls

I have been neglecting this site terribly the last few months, but that is all about to change.... :) Here are some new recipes that I tried last week which all turned out fabulously!

Coconut Curried Chicken Phyllo Rolls
-> from Canadian Living

Serving(s):55

Spicy and slightly sweet, these pretty morsels have a creamy consistency from the coconut milk.

Ingredients
• 1 lb (500 g) boneless skinless chicken breasts
• 1/2 tsp (2 mL) cornstarch
• 3/4 cup (175 mL) light coconut milk
• 1 tsp (5 mL) vegetable oil
• 4 tsp (20 mL) mild curry paste or powder
• 4 tsp (20 mL) strained mango chutney
• 1 tbsp (15 mL) lemon or lime juice
• 1/3 cup (75 mL) dried currants (optional)
• 2 tbsp (25 mL) chopped fresh coriander
• 2 tbsp (25 mL) toasted ground almonds
• 11 sheets phyllo pastry
• 1/3 cup (75 mL) butter, melted
• 55 fresh coriander leaves

Preparation
Pour water into large skillet to depth of 2 inches (5 cm); bring to boil. Add chicken; reduce heat and simmer for about 10 minutes or just until no longer pink inside. Drain and let cool; cut into 1/4-inch (5 mm) dice. Set aside.Whisk cornstarch into coconut milk; set aside. In skillet, heat oil over medium heat; cook curry paste, stirring, for 1 minute. Stir in coconut milk and bring to boil, stirring. Stir in chutney and lemon juice just until chutney is dissolved. Remove from heat. Stir in chicken, dried currants (if using), chopped coriander and almonds; let cool. (Filling can be refrigerated in airtight container for up to 12 hours.)Place 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Cut sheet lengthwise into five 2-1/2-inch (6 cm) wide strips; brush lightly with butter.Spoon heaping teaspoonful (5 mL) filling about 1/2 inch (1 cm) from 1 end and sides of each strip. Place coriander leaf in same position at other end.Fold both long sides over centre, covering filling and leaf. Fold end border over filling and roll up to other end. Brush lightly with butter.Place on baking sheet; let cool until butter is hardened. Repeat with remaining phyllo. (Rolls can be prepared to this point and frozen, then stored in layers separated by waxed paper in rigid airtight container for up to 1 week. Do not thaw.)Bake in centre of 375°F (190°C) oven for 15 to 18 minutes for fresh, 20 minutes for frozen, or until golden and crispy. Serve warm or at room temperature.

Tips: You can use regular coconut milk instead of the light. If you can't find either, substitute whipping cream; dissolve cornstarch in 1 tsp (5 mL) water.

Nutritional information
Per piece: about 39 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 8 mg chol, 47 mg sodium. % RDI: 1% iron, 1% vit A.