Mushroom and Quinoa Soup

I like mushroom soup and I enjoy quinoa so after reading the label on the package I thought I would give it a try. It has a very distinct mushroom flavour and is quite filling. It serves 4 and is lower in sodium than most soups, only 14%, has 10% iron, 15% Vitamin A, 8% fibre, is low in sugar, only 2% and is low in fat, only 6%. Being lower in fat and salt gave way to a more natural robust flavour which was a welcoming change. To find out more about GoGo Quinoa click *here*   

And when the soup was on this is what is looked like. Very satisfying and a wonderful mushroom smell.   

Hope everyone had a nice weekend and is having a good week so far. Spent the past few days doing projects around the house. - JD 

Pumpkin Waffles

Looking at these waffles they are a nice golden amber colour and the smell is that of pumpkin pie. Delicious with maple syrup although my topping of choice was blackberry syrup. Which was amazing! This simple recipe is easy to whip up for breakfast or brunch.   

Pumpkin Waffles

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Makes approximately 5-7 waffles (depending on the size of the waffle maker you use.)

 2 1/2 cups all purpose flour

 4 teaspoons baking powder

 3 tablespoons ground flax seeds

 2 teaspoons ground cinnamon

 1 teaspoon ground British mixed spice or all spice

 1 teaspoon ground ginger

 1/2 teaspoon salt

 1/4 cup packed brown sugar

 1 cup canned pumpkin

 2 cups milk or soy milk

 3 eggs

 1/4 vegetable oil or melted butter 

Preheat waffle iron.

Combine all the dry ingredients (flour, baking powder, flax seeds, cinnamon, British mixed spice, ground ginger, salt, and brown sugar) into a large bowl. Stir together. Set aside. 

In a separate bowl combine all the wet ingredients (pumpkin, milk, eggs, and oil) and  blend together. Stirring moderately gently to not spill.

Make a well in the centre of the dry ingredients and then add the wet mixture to the dry ingredients; stirring until both are combined. 

Cook waffles according to the waffle makers instructions. When done top with your favourite toppings and enjoy! 


Hope everyone had a good weekend. We did! - JD 

Lemon Poppy Seed Loaf

Having a well stocked pantry is great however when it is running a bit low and a few items need to be replenished and one forgets to; then some kitchen know how and calling upon other possible ingredients out of frustration is a must, especially when one is half way through the recipe. Despite my quick substitutions a delicious lemon poppyseed loaf was achieved. The drizzle icing was an afterthought. Great with a cup of tea or in a packed lunch this lemon poppy seed loaf is easy to make and superb.  

Lemon Poppyseed Loaf

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3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1/2 cup butter, softened

3/4 cup white sugar

1/2 cup coconut sugar

3 eggs

1/2 cup freshly squeezed lemon juice

1 cup plain low fat greek yoghurt

grated lemon rind of 4 lemons

1/3 cup poppy seeds

Notes: I only had 1/2 cup of greek yoghurt so I used 1/2 cup of low fat sour cream to make the 1 cup of dairy (greek yoghurt). I was only able to add 2 eggs, that is all I had. With the one egg missing the loaf still turned out, the batter was thick, regardless it went unnoticed. You probably could cut the sugar down to 1 cup and just equally halve the white and coconut sugar. 

Preheat the oven to 350ºF (175ºC). Grease and flour 2 loaf tins. I have a wide and somewhat tall loaf pan so I just needed to grease 1 loaf pan.  I made muffins with the  small amount of remaining batter left.  

In a medium bowl blend the flour, baking soda, and salt together. Then set aside.

In a large bowl blend the butter and sugar until light and fluffy. Then beat in the eggs one at a time. Once all the eggs have been added to the butter and sugar mixture; add the lemon rind and give a stir. 

In a separate bowl carefully mix the yoghurt, and or sour cream and lemon juice together and add alternately with the flour mixture into the butter mixture. Mixing until just blended. Add the the poppy seeds and stir until distributed nicely. Pour the batter into prepared tins. Smooth the tops. 

Pop in the preheated oven and bake for about 50 minutes or until browned and a knife inserted in the centre comes out clean. Let cool on wire racks for about 15 minutes before turning out of pans.

Once cooled the cake is ready for some drizzle icing if you wish. The drizzle icing is a simple one. About 1 cup of icing sugar mixed with some lemon juice or water to make a runny paste. Drizzle over cake to completely cover the top, letting the icing drip down the sides, and before the drizzle icing sets grate some more lemon rind on top.  

Usually the cake of a lemon poppy seed loaf is much lighter in colour... almost white. Possibly because I added coconut sugar it gave the loaf a more darker look and richer taste. Still, it was very lemony which is the important factor.

Friday is here. Another busy week as bit the dust. Have a good weekend everyone. - JD 

Cottage Cheese ~ No Salt Added

Cottage cheese was one of those dairy products I ate on occasion due to the bitter salty taste. Some say, that is what makes cottage cheese... cottage cheese however the salty overload doesn't do anyone any favours. So when I was at the local shop picking up a few things and got a craving for cottage cheese I found this... No salt added, 2%M.F., low in fat, 15g of protein and only 6 grams of sugar... I was relieved! This is fantastic for those watching their salt intake. If you are are not watching your salt intake I suggest you switch or try this one; just keep in mind that it may take you a few mouthfuls to get over the taste because the salt content in regular cottage cheese is high, 18%! When you compare that to the 2% salt content of this cottage cheese it's a healthier option. 

Hope everyone has had a good start to their week. It's Wednesday... middle of the week. The weekend is almost here. - JD  

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD 

Food Photo of the Day ~ Oven Roasted Cauliflower and Broccoli with Cheese

I do not mind cheesy sauces however it always conjures up as a smothering heavy pool sitting with you well after dinner has finished. When I made this oven roasted cauliflower and broccoli, the cheese was an after thought. Rather than make a gooey cheese sauce I just grated some strong cheddar cheese. Once the vegetables were finished roasting; I sprinkled the cheese over the top and the dish was put back into the oven to let the cheese melt. Sparing a dense overindulgent sauce for something a bit more modest and light. The vegetables were tasty to begin with and the cheese added a bit more flavour which went down like a treat with the kidlets and my husband. An easy way to add a bit more flavour and comfort to an already satisfying dish. 

Have a good weekend everyone! - JD  

Leftovers #21 ~ Inside Out Apple Strudel

Having leftover apples is more like having apples that are bitterly bruised and well... have been hanging around for too long. The ones that typically make apple sauce, apple juice or what I usually make, an apple pie; because I needed neither and wasn't really itching to make pie, I made this inside out apple strudel. With a few simple ingredients it was easy to produce a such delicious dessert.  

Inside Out Apple Strudel

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1 package of ready made puff pastry, thawed and chilled, according to package 

8 apples, cored, peeled and sliced

1 to 2 handfuls of dried cranberries

1/4 cup or 1/2 cup of crushed walnuts

3-4 heaping tablespoons dark brown sugar

2-3 teaspoons cinnamon

1 teaspoon British mixed spice

1-2 tablespoons melted butter 

1-2 tablespoons melted butter for sealing the edges, nicely

Icing sugar 

water

First, preheat the oven to 350ºF. 

Then line a 9x 13 baking tray with parchment paper. Set aside.

Place all the prepared sliced apples into a large bowl. Add the dark brown sugar, cinnamon, British mixed spice, the cranberries, the walnuts and melted butter. Toss to coat the apple slices evenly.  

Reading the directions on the package of the ready made puff pastry, roll out as advised. I rolled both squares, the whole package, into a rectangle that would fit the baking tray however still had a bit of room. Then place the rolled out puff pastry onto the prepared baking tray. Lay the apple mixture on top; spreading evenly. Making sure to leave an edge to roll up. 

In a little bowl melt the second amount of butter. Roll up the edges of the pastry, creating a nice folded edge, doesn't have to be perfect, all the way around; and using a pastry brush, brush the melted butter over the now folded up edges.

Place in the preheated oven for about 25 to 30 minutes or until the apples are cooked and the edges are nicely golden brown. Remove form the oven. Allow to slightly cool. 

Once the open strudel has cooled for a bit; in a medium bowl mix together some icing sugar and a bit of water to make a runny, not watery, icing paste. Then drizzle over the semi-warm strudel. Serve immediately. 

Notes: This recipe has a bit of flexibility with the measurements of ingredients. You made add more of one and not so much of another; except the puff pastry that is as stands. I went with what I had on hand and that was half the fun... being creative; the other half of course is sharing (eating) it.

At the end... the plate was clean not a crumb left. Before that it was sliced into squares.

Simple and delicious!

It was very rainy and dreary today. I didn't mind; I quite enjoy it. - JD  

Food Photo of the Day ~ Loaded Oat Bran

Sunday brunch was a bit more casual this weekend. Cooked oat bran with all sorts of lovely toppings to add some crunch, sweetness, fibre and nutrition. Chopped dried apricots, crushed almonds, unsweetened shredded coconut, flax seeds and sunflower seeds. The kidlets had fun picking and choosing which to add. I also added a drizzle of maple syrup and just a touch of milk, to mine. Oat bran loaded like this made more of a delicious balanced cereal, rather than dumping sugar on it trying to get some flavour. There are many ways to dress up an otherwise bland breakfast cereal by adding ingredients like these. Simple, healthy and a great way to start the day! 

Hope everyone had a good weekend, we did. We managed to do some Halloween costume shopping... oh it is never too early for Halloween! - JD    

Pumpkin Oatmeal Chocolate Chip Cookies

Fall is in the air and that means everything is turning up pumpkin and these delicious cookies are another way to enjoy pumpkin. I did toss in some ground flax seeds for an added bonus; I am on a ground flax seed kick right now therefore I add it to everything. These are my kidlets favourite cookie so far. The cookies made with mashed avocado were less so.      

Pumpkin Oatmeal Chocolate Chip Cookies

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1 1/2 cups butter, soften

2 cups packed brown sugar

1 cup white sugar

1 (15 ounce) can of pumpkin purée

1 egg

1 teaspoon vanilla

4 cups all purpose flour

2 cups quick-cooking oats

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups mini chocolate chips

Preheat oven to 375ºF (190ºC)

Beat butter and both sugars together in a large bowl until creamy. Add the pumpkin purée, egg and vanilla extract; beat until smooth.

Mix flour, oats, cinnamon, baking soda, baking powder and salt in a separate bowl; stir into the creamed butter mixture until combined. Fold the chocolate chips into batter. Drop 1 to 2 tablespoons of dough for each cookie onto a baking sheet.

Bake in the pre-heated oven until the edges of each cookie are lightly browned, approximately 10 to 12 minutes.  

Notes: I added 2 to 3 tablespoons of grounded flax seeds with the dry ingredients.  When trying a recipe for the first time I usually follow it to a T, however I felt with this recipe the butter and sugar could be reduce. The next time I make this recipe I will do so. You could also add chopped walnuts, if you like. I did not have mini chocolate chips so I used a good quality standard size chocolate chips. The pumpkin purée I use was organic. I did not have quick-cooking oats so I used what I had on hand and that was large flaked oats.

Hope everyone had a good weekend! It's back to school for most... including my two. 
- JD 

Leftovers #20 ~ Cauliflower Salad

Though the oven baked cauliflower was a hit. There were leftovers so I decided to turn this superfood dish into a super salad. The slightly chilled cauliflower was tossed with parmesan cheese, feta would be great too, and served on a bed of spinach and arugula with a nice squeeze of fresh lemon. This was the best leftover salad one could ask for. Very, very delicious and healthy. 

Hope everyone had a good long weekend. - JD 

Superfoods

Superfoods are super abundant in the culinary world. More healthy and nutritional eating seems to prevail as we all look for more ways to increase our vitamin and mineral intake while living longer lives. Fuelling the body right rather than filling it with saturated empty calories. Conscious living and healing the body with our culinary or dietary needs. A healthy body equals a healthy mind. Healthy cooking can be simple and delicious and by incorporating more superfoods we are maximizing nutritional value that offer plenty of health benefits.

The recipes in this cookbook are based around veggies, fruit, whole grains, legumes, lean protein, low fat diary, nuts and seeds. The darker, brighter and greener the fruit or veg the better. Essentially it is inspired by a Mediterranean style diet; more plant based and rich in antioxidants. This cookbook is superabundant with varied ingredients and recipes to prove that healthy cooking... and eating not only tastes great but is not complicated at all. 

Most of the recipes offer a short ingredient list which make them even more easy  to replicate at home. There are healthier versions of those infamous comfort foods we love so much. The photos definitely help in making this book a very appetizing and inspiring one. If you are looking for tastier ways to increase your veg, I recommend this book. If you want to maximize the nutritional value of your meals, I recommend this book. If you want to put forward a healthier more balance you, I recommend this book. 

For that past few weeks I have been craving cauliflower, don't know why, I just have. I bought a nice crown not sure exactly what would become of it until I was flipping through the Superfoods cookbook and stopped at this dish. The recipe I am sharing uses cauliflower. This is a very simple and easy dish and a great way to enjoy this veg. Roasted cauliflower smells and tastes so good and paired with the few simple ingredients it was a pleasant superfood that will be enjoyed many times. Oven roasted goodness!  

Cauliflower with Orange Zest & Green Onion

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Makes 4 servings 

1 head cauliflower (about 1 3/4 lb/875 g) cored and cut into uniform-sized florets

1 tablespoon olive oil

sea salt and freshly ground pepper 

2 tablespoons coarsely chopped green onion

2 tablespoons chopped fresh flat leaf parsley

4 lemon wedges

Put the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 - 30 minutes, then drain and pat dry.

Preheat the oven to 400ºF (200ºC)

Spread the cauliflower in a single layer in a 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast, turning every 10 minutes and sprinkling with 1-2 tablespoons cold water each time, until the florets are tender and lightly browned, about 30 minutes.

Pile the green onion, parsley and orange zest on a cutting board and finely chop them together. Using your fingers, toss the finished mixture on the board to distribute all the ingredients evenly. When the cauliflower is done, remove it from the oven and sprinkle evenly with the green-onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Server right away. 

Have a good long weekend everyone! - JD 

Delicious Oat Bran Flax Muffins

I must start off by saying these muffins are by far the most tasty muffins I have made. Packed with loads of fibre, some fruit and veg to maximize taste and give a simple healthy twist. These would be great to start your day, as a snack or for packed lunches. They do have nuts however if you are unable to enjoy nuts or can not have them at school or work then just omit them and add raisins instead.

Delicious Oat Bran Flax Muffins

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makes 12 muffins

1 1/2 cups all purpose flour

 3/4 cup ground flax seed 

3/4 cup oat bran

1 cup of dark brown sugar

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground British mixed spice, optional 

3/4 cup milk (skim or 2%, which ever you prefer)

2 eggs, beaten

1 teaspoon vanilla extract

2 tablespoons vegetable oil

2 cups shredded carrots

2 apples, peeled and shredded

1 orange, rind grated 

1 cup chopped nuts (unsalted walnuts, almonds or mixed nuts) 

Pre heat the oven to 350ºF (175ºC)

Grease a muffin tin or line the tin with muffin papers.

Shred... grate the carrots, apples and the orange rind then set aside.  

In a large bowl combine all the dry ingredients (flour, ground flax, oat bran, sugar, baking soda, baking powder, salt, cinnamon and mixed spice). Set aside.

In a medium bowl combine all the wet ingredients (milk, eggs, vanilla, oil, carrots, apples and grated orange rind) plus the nuts and give a stir to combine those ingredients. Now add the wet ingredients to the bowl of dry ingredients and stir until just combined. Fill the prepared muffin cups about 2/3 of the way full. Bake in the preheated 350ºF (175ºC) oven for 15 or 20 minutes, or until a toothpick inserted in the centre comes out clean. 

Notes: I thought that the next time I make these I will cut down on the amount of sugar added. I may also add 1 to 2 cups of grated zucchini. You may also want to add about 1/2 cup of raisins or dried cranberries. Replace some of the flour with whole wheat flour.  

Hope everyone had a great weekend! - JD