What I've been up to.....Decadent Christmas Baking!!

I know I haven't been on blogging my recipes lately. 

Sometimes, life just tells you to take it easy and

 enjoy the

 food 

and 

family. 

So that's what I've been doing. 

That being said, I have been baking up a storm for Christmas.

 Sydney really enjoys baking with me, 

and it's a passion we share together. 

It makes it that much more alluring to do baking, when I get to spend time with her, baking sweet treats. 

 I'm pretty sure she might be 

dipping her finger in the treat, every time I turn around though...hee hee!! 

I thought it would be nice and simple for you to check out the Christmas baking on this one post. And if you want to try the recipe, follow these directions:

Click on the picture 

of the recipe you want.  

It will take you to the recipe via a link.

Merry Christmas to you all! 

 (: Let me know if you tried any of these, and your reviews :)

Gnocci...I love you.

It began with a love affair: italian food.

I bought a book at the grocery store for $8....a steal! 

It was called, "The Food of Italy" and I already
knew I would love it.

Now, some of you know (and some don't know)
 that there is some books and shows that claim to have "italian cooking." Be wary of these shows because they are not rustic, true Italian cooking.

How can you tell? True Italian cooking is very simple, few ingredients and very "natural" forms of food. You'll know right away :)

So anyways, like I was saying.

I went through this book and found many recipes I wanted to try. 

They were amazing!

Then I found my love....Gnocci.

(Healthy Garden Veg & Garlic)

OR

(Cheesy Gnocci Bake)
(I apologize for the lower-quality picture. This dish tastes amazing! It's my favorite!!)

Oh man! It was amazing!! My mouth had its own little party.

My hubby was even more in love with it than I was.
Because he has limited eating,
 he dived right into these because he could have them.

(Truth be told, I almost (but not quite) regret making them because now my
husband asks for them ALL the time,
and they're a fair amount of work, but I do love him lots :)

Yes, they are a fair amount of work, but you don't have to make them everyday. And my best tip, is to make lots at once, then freeze the rest.
They freeze amazingly! 
Taste as fresh as the day you made them!!!

Gnocci

2 lbs yellow potatoes, peeled or not (your choice. I do)

2 egg yolks

2 Tbsp grated parmesan

1-1 1/2 cups all purpose flour

1. Dice and boil potatoes until soft.
2. Mix up to release steam and cool down.
3. Add rest of ingredients to potatoes.
4. Mix until dough-like consistency.  (see below, just before kneading)
5. 
6. You don't want it stiff, but not sticky either.
7. Put flour on the counter, and break dough into about 5 sections.
8. Roll each section into 1 inch diameter logs.
9. Once into log shape, cut the log every 1 inch into little squares.
10. They will look like pillows.
11. Boil "pillows" in salted water until the float to the top.
12. Pull out (use a spoon with holes)
13.  Put on wire rack to dry.
14. Once dry, do one of the following:

• Freeze for later:  (taste just as amazing as fresh)
• Freeze the gnocci on a rack or large pan, making sure the gnocci is separated, none are touching each other.
• Once frozen that way, you can throw them all in a Ziploc bag, making sure it's sealed tightly.
• Store for up to 2-3 months.
• To re-heat:
• Boil them in a pot of water for 2 minutes, to thaw them.
• Continue with however you want to make them

• Healthy Garden Veg and Garlic Recipe
• Stirfry any fresh veggies, making sure they're sliced thinly
• Add in a bit of EVOO, salt and peper, and 1 clove of garlic.
• In a non-stick pan, fry up the gnocci with butter, and 1 clove of garlic, until lightly browned on either side.
• Put veggies and gnocci together.
• Sprinkle with Parmesan if desired.

• Cheesy Gnocci Bake
• Put gnocci in a casserole dish.
• Make a cheese sauce (flour, milk, butter, cheese).
• Add any veggies you may want (carrots and parsnip, pan fried)
• Slice up some pancetta into small bits.
• Pour cheese sauce over gnocci.
• Sprinkle pancetta over cheese sauce.
• Top with grated parmesan cheese
• Bake in 375〫 for 15 minutes, uncovered.

Healthy Chicken Tenders!!

This is a recipe I make constantly for my two little kids.

What little child doesn't like breaded chicken?

I'm sure they would love to chow down on unhealthy,

 deep-fried chicken tenders, 

however their body and mind would not thank me. 

It's not good for their body, 

or eating habits.

It's not good for their brain development.

And it's not good for the bank account 

(By this, I mean its more expensive to buy 3 chicken strips 

than make your own).

I have said before, I am unfailingly strict with healthy eating. 

I believe that if you children

 are raised with things like

  whole wheat bread, vegetables, lentils, etc, 

they will  use those as the basis for the eating. 

They will take that with them when they're 14 and mom can't tell them 

what to eat (as much) anymore.

I personally only use organic meat because I can't believe what is in the "other stuff." 

Hormones, antibiotics, pesticides, etc.

It is a bit more expensive, but I personally believe it's important to know what we put in our bodies. We only get one :)

(this is just my personal opinion, and not necessarily yours)

The nice thing is, these are easy and fast! 

The kids won't even know

 how healthy they are!!

Healthy Chicken Tenders

2 large chicken breasts   (doesn't that make way more sense than lbs? or grams?)

Dressing:  (mix these each in a separate bowl)

1st bowl:

1 cup Whole Wheat Flour

2nd bowl:

2 Eggs (beaten with a fork)

3rd bowl:

3 tsp Chili Powder (it's not hot, just smoky flavoured)

1/4 tsp curry powder

1/4 tsp ground ginger

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

3 Tbsp fresh chopped Cilantro and Flat Leafed Parsley

2 cups of bread crumbs 

~quick recipe~

4 slices of whole wheat bread.

Break these up into a fine grind of bread crumbs.

Toast in the oven on broil until just barely toasted (very pale tan)

Once out of oven, break up chunks and toss in bowl.

Add rest ingredients, mix well.

1. Slice chicken into 1" x 1" x 1" strips.
2. Make sure to coat each layer thoroughly!!
3. (use tongs) Dip into first bowl of flour. 
4. Then Second bowl of eggs.
5. Then Third bowl of bread crumbs.
6. Put on sheet of parchment paper.
7. Bake in 375〫oven for 10 minutes one side, then flip and put in for another 10 minutes.

Cut one in half to make sure it's done as this time is for convection oven, 

not convention oven.

Serve with Honey Mustard Sauce (or plum, BBQ)

Notasti + SPF = YUM!

Want a quick, easy, tasty (somewhat healthy) dinner?

Try this noodle stir fry, paired with SPF (sweet potato fries)

Notasti  (Noodles + Tasty=Notasti....work?) Makes 4 servings
Any veggies you like for a stirfry (try something new this time!)
1/4 cup Butternut Squash (cook first for 10 mins on its own)
4 carrots, peeled, then use a peeler to peel them to the core, which will look like stringy carrots.
1/2 cup broccoli
1/2 zucchini
1/2 bunch chives
Chopped fresh Cilantro
Chopped fresh Parsley
3 Tbsp Olive Oil
HP Thai Sauce
1 Tbsp peanut butter
Salt
Pepper

In a seperate saucepan:
2 cups Steam Fried Noodles

1. Bring 1 inch of water to boil in a non-stick frying pan
2. Cook carrots and squash by themselves for 10 mins first.
3. Add in the rest of the veggies, Olive Oil,  and sizzle for 8 minutes
4. You don't want the veggies to be soft, but "al dente" 
5. Add sauce.

1. In a seperate saucepan, bring water to a boil and add noodles.
2. Cook for 1 minute. Drain water.
3. Add the 2 dishes together, and stir.

          

Sweet Potato Fries and Chipoltle Mayo
McCain SP Fries
Seasoning Salt

Mayonaise
Chipoltle Sauce

Bake fries as directed.
Mix Mayo and Sauce.
Serve together.

Back to School Cookies

Well my little big girl was not all that excited about going to school. She wants to stay home with mommy. So to try and get her in the "festive" school mood, we did the following:

~ buy her a new princess lunch kit (her favorite)

~ show her her new princess backpack (courtesy of Auntie Lacey)

~Schedule her in for the same days as her cousin

~talk to her many times about how FUN preschool is

~make her the coolest, girliest, most decorative lunchbox cookies ever 

Crossing my fingers that tomorrow will be a smooth day :)

This may look like a lot of work, (cuz it looks SO fab) but it's really not much more work than scooping out chocolate chip cookies (I'm really all about fast and easy, but delish!)

Lunchbox Envy Cookies  *recipe courtesy of Jean Pare
They are a typical shortbread style cookie, but a bit sweeter, and much more fun to eat!
1 cup Butter
2/3 - 3/4 cup Icing Sugar
1/2 tsp Vanilla
1 1/2 cups Flour

Easy right?

1. Preheat oven to 350〫
2. Mix the butter and icing sugar together. Cream them.
3. Add in the vanilla and flour. 
4. Mix thoroughly.
5. Divide dough into 3 even sections.
6. Put each section in a small bowl.
7. Add corresponding colours and mix thoroughly. When mixing colours, begin by stirring with a spoon, but as it becomes mixed throughout, pull out of bowl and knead and roll the colour thoroughly into the dough (unless you want colourful hands!)
8. Seperately, roll each coloured ball into a "rope" or "snake" or "log"                                                  (you may find it easier to roll these between 2 sheets of waxed paper)
9. If your dough is too soft or sticky, throw the balls (squished down into a ball the size of the palm of your hand) throw it in the freezer for 8 minutes.
10. Lay logs on a sheet of waxed paper and put in freezer for 8 minutes.
11. Pull them out, and on the sheet of waxed paper, put two rolls on the bottom, and one on top, making a pyramid.
12. Slice 3/4 - 1 inch thick.
13. Lay on sheet of parchment
14. Bake 8 mins convection, 11 mins conventional.

Oodles of Noodles

Who doesn't like pasta? Anyone? No? Didn't think so.

The question is, how do you like your pasta?

Cold?

Hot?

Creamy?

Herby?

Salty?

Spicy?

Plain?

Cheesy?

Healthy?

White pasta?

Whole Wheat pasta?

Spinach/Vegetable pasta?

The possibilities are quite endless.

Here is one way to make your pasta.

Cold. Herby. Healthy. YUM!

MacaCrazy Salad

This pasta is packed with veggies, flavour and whole lot of zing. Not your traditional, boring mac salad.

3 cups of dry pasta (your choice but spiral, conchiglie, rigatoni are my reccomendations. They hold sauces nicely)

1 Red Pepper

3 small pickles (sliced and diced)

2 sticks Celery (chopped)

1 cup Cherry Tomatoes

1/2 Cucumber
1 avacado, sliced

Dressing:

1 cup Mayo

3 Tbsp Dill Mustard

3 small pickles (sliced and diced)

1/4 cup Ranch Dressing

1/2 cup Sour Cream

1 Tbsp Dill

1/2 Tbsp Parlsey (fresh, chopped)

1 Tbsp Cilantro

2 tsp salt

2 tsp pepper

Cook pasta with 1 tsp salt and 1 Tbsp of oil.

Chill pasta in fridge.

Chop and dice veggies.

Mix up dressing.

Add pasta with veggies, and dressing.

*suggestion: add choice of favorite cheese, either Parmesan or Asiago.

Candy Cane Cookies

Candy Cane Cookies
1 cup Butter
1 cup Sugar
1 Egg
1 tsp Vanilla
1/4 tsp Peppermint
2 1/2 cups Flour
1/2 tsp Salt
1/2 cup crushed Candy Cane
2 Tbsp Sugar

1. Preheat oven to 350〫
2. Beat butter and sugar. Add the rest of the ingredients, except for Candy cane and sugar.
3. Chill for 1 hour.
4. Seperate the dough into 2 balls.
5. Roll one of the balls in red food colouring.
6. Take a chunk of the pink dough, and roll into a rope.
7. Take a chunk of the white dough, and roll into a rope.
8. Cut the ropes into 4" increments. 
9. Intertwine the 2 coloured ropes around eachother, and shape into a candy cane shape.
10. Put on cookie sheet.
11. Crush candy cane and add to sugar in a small bowl.
12. Take crushed candy cane and sugar mixture and sprinkle over each cookie.
13. Bake for 8-10 minutes.

Homemade Toffee...YUM!

Homemade Toffee
1 can sweetened condensed milk
1 cup butter
1 cup corn syrup
1 tsp vanilla

1. Line a cookie sheet with parchment.
2. Find a large saucepan.
3. Add in all ingredients except for vanilla.
4. Cook over medium heat until boiling. 
5. Once boiling, cook for around 20 minutes.
6. After 20 minutes, take off the stove and mix in vanilla. 
7. Pour onto cookie sheet with parchment.
8. Cool and enjoy :)

             Optional: melt chocolate chips and 1 Tbsp Parafin wax over heat. Pour over toffee.

Bulls Eye

Bulls Eye

2/3 cup Butter

3 cups Peanut Butter (smooth)

Add enough Icing Sugar to roll into balls.

1. Harden in fridge once calls are rolled.
2. Melt chocolate chips and Parafin wax together (1 Tbsp)
3.  OR 
4. use Dark Chocoate Dipping Wafers (Thrifty Foods Bulk Section).
5. Insert toothpick into the ball, and dip twice in the chocolate.
6. Put on waxed paper or parchment once dipped.
7. Cool. 
8. Serve.

If there is a peanut allergy, use just butter, vanilla and icing sugar instead for the balls.

Christmas Fudge

(this one is the same as above, minus the toppings and nuts)

Christmas Fudge

3 cups Sugar

3/4 cup Marg

2/3 cup Evaporated milk

340g chocolate chips

200g marshmellows (melted)

1 cup chopped nuts

1 tsp Vanilla

1. Use a 8" x 8" pan.
2. Combine first 3 ingredients in saucepan. 
3. Bring to boil, and boil for 5 minutes. 
4. Remove from heat and add the rest of the ingredients.
5. Chill for at least 2 hours before serving.

My choice of addition to top:

• Melt marshmellows in a bowl with 1 Tbsp of oil.
• Put warm marshmellow ziploc bag and cut end off. 
• While still hot/warm, drizzle over the fudge.
• Crush chocolate chips into chunks, and sprinkle over warm marshmellow (must do this while marshmellow still warm or it won't stick).
• Chill for another 30 mins. 
• Slice and serve.

Hint of Curry, Lots of Flavour

 So weird thing. I have been having many cravings for curry in the last 6 months (and no, I'm not pregnant...lol...because I know you all went there).

This meal will satisfy any inkling for delish chicken!

I very rarely buy pre-made dressings because I find the intensity of the taste has dissipated by the time it reaches my house. 

However, I am in love with this dressing because it is fast, 

easy and really packed with flavour. 


VH Indian Market Mango Curry Sauce

(Sorry for the really bad quality picture)

I'm not a big fan of the spicy curry, so if you're wondering how this tastes, 

here's my best description:

Tangy, mildly curry flavoured, a hint of fruit, creamy/milky.

Please go out and buy this item which is now a staple in my kitchen.

You can choose to eat these all seperately, or you can layer them together.

Layered

Brown Rice

Tired of boring rice, with no flavour, and lots of butter and salt?

Try this, which is the only way I like my rice.

(I haven't tried the Uncle Ben's flavoured rice, but I'm sure this tastes similar, less the salt, preservatives, BPA, etc.

• 3 Tbsp Chicken Broth Concentrate (per cup of rice)
• Add fresh chopped Parsley (or dry if none on hand)
• 1 tsp of Salt
• 1 tsp Pepper
• 1/2 clove Garlic

Add in all ingredients, cook rice. No butter needed :)

Mango-Curry Chicken

YUM YUM YUM!!

• Slice 2 chicken breasts into small strips
• Cook in non-stick pan for 6 minutes, flipping chicken bits once
• Add "Mango Curry Dressing"
• Cook for another 8 minutes (to marinate the chicken)
• Serve over a bed of rice or Asian noodles.

Crumbed Potatoes

A different twist on the traditional potatoes

2 Lbs Yellow Yukon Gold Potatoes (they pack the most flavour)

         (Chop into 2" x 2" x 2" squares. Boil these in water for 15-20 minutes)

Put potatoes in saucepan or non-stick pan, and coat with:

• 5 Tbsp Butter
• 1 1/2 tsp Salt
• 2 tsp Pepper
• 1-1 1/2 cups of Whole Wheat Bread Crumbs (or panko)

Cook over medium heat for 10 mintues, until slightly browned.

Root Vegetable Medley 

Amazing and healthy veggies, caramlized to perfection.

• Carrots
• Parsnip
• Butternut squash
• dash salt
• dash pepper
• butter

1. Julienne*  vegetables.
2. Put in Cast Iron Pan, with 1 inch water.
3. Cook until water is almost gone.
4. Add butter, salt and pepper.
5. Continue cooking until slightly browned/caramelized.
6. Turn over every 2 mins.

*Slice veggies until they are matchstick thin, and rectangular in shape.

Sponge Toffee Delight

Sponge Toffee Delight

Sponge Toffee Delight

2 1/2 cup Sugar

2/3 cup Corn Syrup

6 Tbsp Water

2 Tbsp Baking Soda

2 tsp Vanilla

*tip* pre-measure the baking soda and vanilla before hand so you can toss them in at the end. Once you add them, the reaction is extremely quick!!!

1. Line a large cookie sheet with parchment paper.
2. Use a large, heavy duty saucepan.
3. Add all the ingredients except for the baking soda and water.  
4. Bring to a boil over medium heat.  
5. Using a candy thermometer, bring the temperature up to 300〫
6. Once it reaches 300, take off the burner. 
7. Once baking soda and vanilla are added, dump onto the parchment paper and let cool.
8. Once cool, break apart either with a knife or rough break with hands.
9. Drizzle with Chocolate Dipping Wafers  (dark and white chocolate, avail. at Thrifty's in the bulk dept)

Smoothie Bliss....

This is the healthiest, creamiest, most nutrition-packed smoothie, 

but it has the most important 

ingredient.....it tastes DELICIOUS!!!!

No more being able to taste those gag-worthy things that are so good for you, 

but so bad at the same time!

Well this smoothie defies those odds.

 I promise you. 

Like I said in my "About Me" post, my promise to you is that these recipes 

will ALL taste amazing. 

So give it a try, and your body (and taste palette) will thank you :)

Super Healthy Yummy Smoothie

Can you just feel the goodness?

Feel free to mix it up with different ingredients

             

                  This is my favorite "liquid" to add to the smoothie, it's Organic "Mango Lemonade" and its a healthy way to add some liquid to your drink.

My other favorite ingredient. This has all the stuff that tastes disguisting, 

but is disguised by all the fruit flavours overtaking it.

 It has things like wheat grass, jerusalem artichoke, 

spurilina, barley grass, 

wheat sprouts, etc.

Check out their website (www.odwalla.com). You can find this drink at Superstore.

Finish with either Mint Leaf or a slice of Orange

As you can imagine, feel free to switch up any ingredients that you like. 

Combine different flavour combinations,

 ~BIG TIP~ but remember to write them down as you do it, or you'll never remember what you put in it. 

Here is the recipe for the smoothie pictured above:

(along with all the nutrition info so you know how well you're treating your body)

Super Healthy Yummy Smoothie

1/2 fresh pineapple, sliced   (Vitamin E, Vitamin K(helps with blood clotting), Beta Carotene (eye health)

2 oranges, peeled and sliced   (vitamin C)

1 banana    (packed with potassium, an often lacking nutrient in our bodies)

Frozen mix: Blueberries, Raspberries, Blackberries    (anti-oxident berries, helps detoxify the body)

1-2 Mangos (sliced)    (fiber, selenium (helps fight against heart disease and cancer)

2 cups Watermelon   (vitamin A, Vitamin B6-helps body cope with anxiety/panic)

8 Strawberries    (magnese, Folate)

Liquid: 1 cup of Organic Mango Lemonade

Liquid Choices:  Yogurt, Skim Milk, 100% fruit juice, (think healthy vitamins/mineral drink like the Odwalla LifeFood (pictured above)

Blend on high speed for 2 minutes.

If you don't like seeds (there will be some in the drink) then simply strain.

Have fun taking care of your sweet tooth, and healthy mind/body!!!

Love the Lasagna

                                                              

Growing up, I never appreciated lasagna. 
I didn't know how much much work went into it. 

 I didn't know that it would one day 

be my favorite Comfort Food. 

I now know just how many veggies I can sneak 

into my little girls' tummies, 

without them ever even knowing it!! 

Every time you make it, add a new veggie, one that you've never tried. 

The idea behind this is that you get all the

 nutrition from a veggie that you/your kids 
would never ever eat on its own. 

Some of my favorite add-ins that my kids (or my husband for that matter) will never taste or find:

Swiss Chard (roughly chopped)

Butternut Squash (cubed)

Beets (mashed)

Beet Stems (chopped)

Herbs

Spinach (finely chopped)

Artichoke

Asparagus

Broccoli

The list goes on, make your own list :)

Make your food fun, and creative, focusing on 

unique and healthy foods! 


(Compliment your dish with a fresh Caesar Salad, Corn on the Cob, and Whole Wheat Garlic bread)

~This recipe combines healthy, with delicious and cheesy flavours.  Best flavour you'll find, especially with your own added veggies~

Deep Dish Lasagna      Makes 1 large lasagna= approx. 6 servings      

Tomato Base:
4 cups ground beef
1 sliced onion
2 cloves fresh garlic, crushed

1 can of tomato sauce (bought, or canned tomatoes with tomato paste)

Your fav. herbs (parsley, basil)

2 tsp salt

1 tsp pepper

1 bunch of green onions

Choice of veggies: squash, spinach, etc (see list above, or create your own)

Pasta:

Choose your favorite pasta (I choose Whole Wheat, or Spinach)
12 pieces of Lasagna Noodles

Cheese Filler:

1 container of Cottage cheese

1 cup of pizza mozzarella

2 eggs

Pinch of salt/pepper

Choose your lasagna size dish.  I choose either a rectangular corning ware dish, or a glass 8' x 8' dish.


Preheat your oven to 375 ∘C.


Begin by boiling your lasagna noodles. Do this first so that you have it ready to layer (the tomato and cheese fillers don't take very long) and so that you can handle the lasagna noodles without burning your fingers.


Boil the noodles in a large saucepan, with 1 Tbsp of oil (so they don't stick) and 1 tsp of salt (this will be the only time you are able to flavour your noodles).


While they boil, begin your Tomato Base first.
In a medium saucepan, begin by browning your ground beef. After 2 minutes, add in your sliced onion. Then just after, add in your garlic, but only let it cook for 1 minute, otherwise your garlic will burn.
Next add in your tomato sauce and choice of veggies. Let simmer for about 10 minutes to let the flavour infuse, and mingle.


Begin the Cheese Filler by mixing in all ingredients.


Note: If you noodles are too long (like mine are) measure them in the length of the bowl, and trim with a knife, accordingly.


Begin by lining the bottom of the casserole dish with your Tomato Base.
Then put on a layer of your Cheese Filler. 
Then layer your noodles, one butt-up against the one beside it.
Continue this layering until all the noodles have been used. 
For the last layer, put on the Tomato Base, and Cheese Filler, then no noodles. 
Top with Cheese and bake uncovered for 30 minutes.
(If cheese begins to get too brown, just put lid on dish (or foil).)

(Compliment your dish with a fresh Caesar Salad, Corn on the Cob,

 and Whole Wheat Garlic bread)