Crunchy Corn Soup October 15, 2009

Summer may be over (or what was a bad substitute for summer as it was here) but that doesn’t mean that we have to say ’see ya next year’ to lovely corn.  Corn is such a fall vegetable for me, more so than summer.  I do love driving back from up north in August and picking up a dozen fresh corn from a local farmer for next to nothing … but all the fall dishes with corn are where it’s at for me in the end.  Soups, breads, warm sauces … now you’re talking!  Give this super easy soup a try this fall – you will love the simplicity and savoriness of this velvety liquid gold.

Happy belated Canadian Thanksgiving!

INGREDIENTS:

1 small-medium onion, chopped
2 cloves garlic, minced
1 pound frozen corn (try not to use canned)
3 cups vegetable broth (or a wee bit more as required), heated
1/4 tsp cumin
1/4 tsp chipotle chili pepper
2 TBSP corn flour or corn starch (give or take)
1/2 TBSP nutritional yeast (you can skip this if you don’t have any on hand)
2 corn tortillas
salt, chili powder, and ground pepper to taste

DIRECTIONS:
1) On medium heat (using a heavy saucepan), sauté onion until lightly browned, then add minced garlic and cook for another minute (don’t burn the garlic!).

2) Place sauted onions and garlic into a blender along with frozen corn, 2 cups only of vegetable broth (make sure it’s heated already), cumin, chipotle, corn flour, and yeast, and blend until very smooth.

3) Pour all blender contents back into saucepan, add remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly (approx 10-15 min), stirring continuously to prevent any burning.
4) While the soup is simmering, preheat oven to 400F, and cut corn tortillas in half and then each half into strips (about 1/2-inch wide each).

5) Place strips onto a non-stick cookie sheet, sprinkle with salt and chili powder, then bake until crunchy and a light brown colour (approx 5-10 min, as ovens may vary), ensuring to stir or flip at least once to prevent burning or sticking.

6) Ladle soup into bowls, then divide tortilla chips equally among the bowls, and enjoy!!!  You can also garnish with herbs (chives, parsley, etc) or cheese or sour cream or even a few corn kernels.

Oh-so-oat-cookies! August 6, 2009

Why OH-SO?  Well, these little gems are OH-SO guilt-free, soy-free, easy to make, can be dairy-free, and if you use non-Quaker brand oats, they’re gluten-free too!  And they’re OH-SO tasty, believe it or not. Plus, they’ve got the added bonus of the bananas, so they’re super healthy and a great way to use up any over-ripened bananas you may have lying around.

Ingredients:
3 medium ripe bananas, mashed
1/3 cup butter, melted (you could also use CANOLA oil to make these dairy-free)
2 cups uncooked quick-cooking oats (NOT Quaker or other conventional brands, if you want gluten-free)
1/4 cup skim milk (use RICE or ALMOND milk to make these dairy-free)
1/2 cup raisins
1/2 cup walnuts
1 tsp vanilla

Directions:

1) Heat oven to 350°F, then puree bananas completely, until they are runny and smooth.

2) Thoroughly mix ALL ingredients together in a bowl, ensuring oats are evenly moistened.

3) Let batter stand for about 5 minutes, then drop heaping teaspoons onto a greased cookie sheet.

4) Bake cookies for approximately 15-20 minutes or until cookies are lightly browned (every oven is different so keep a watchful eye near the end).

5) Move cookies to a wire rack to cool.

NOTE – if you make these super-sized, they make terrific ice-cream sammys.  Just scoop vanilla icre-cream and squish between 2 cookies, and freeze for an hour before serving.  Smother with chocolate or caramel sauce for a real gooey mess if you want.  Tastes like summer!!!

Peanut Butter Choco-Chip Squares August 6, 2009

I live and breathe peanut butter!!  I swear, if I ever get a nut allergy I am doomed.  Every day for as long as I can remember, I’ve had nuts in some shape or another.  Nothing makes me instantly cheerful like a big spoonful of my fave PB (okay, maybe a glass of wine, but that’s another story).  These bars are not only delectable, they are packed with good-for-you ingredients that you most likely already have on hand.  If you are looking to cut back on some calories, you can use Splenda, but I prefer the real thing.  To make these dairy-free, sub in ALMOND or RICE milk and use dairy-free ‘chips’ as I’ve done.

Ingredients:

¾ cup whole wheat pastry flour

¾ tsp baking soda

pinch of salt

1 cup natural peanut butter (smooth or crunchy – your call)

1/3 cup regular brown sugar (or Splenda Brown Sugar Blend if you are calorie counting)

1 egg, beaten

½ cup skim milk

1 tsp vanilla extract

½ cup chocolate chips (I used Enjoy Life chips – which are dairy and soy free! Yay!)

Directions:

1) Preheat the oven to 350°F, and coat an 8″ x 8″ baking dish and lightly brush with oil (coat with cooking spray).

2) In a large bowl, combine flour, baking soda, and salt, and gently stir with a fork.

3) In a separate mixing bowl, combine peanut butter, sugar, and egg and stir vigorously until creamy, then add milk and vanilla and stir until smooth.

4) Add the flour mixture to wet mixture, stirring until well combined, then mix in the chips.

5) Place dough into prepared baking dish and pat top lightly until smooth, then bake for about 15 min, or until slightly puffy and very lightly browned at the edges.

6) Remove from oven and allow to cool for at least 10 min before cutting.

NOTE – you can add in oatmeal, raisins, coconut flakes, etc if you wish … totally up to you!

Out-of-this-world Oatmeal PB Bars July 23, 2009

I am always on the hunt for new and exciting tasty treats that are soy-free and healthy.  I’ve experimented with dozens of batches and have adjusted my good ol’ taste buds to accommodate a lot of pasty and good-for-you-but-not-good-tasting snacks.  I was hankering for something oatmealy, healthy and transportable and came up with what according to my hubster, is by far the best thing I’ve ever made.  It’ll be tough to follow up this one with something comparable, but I love a challenge.  These bars are a great way to grab a brekkie on the go or to feast upon with a cuppa java.  They’re also dairy-free so that’s another unexpected perk too!  The batch I made yesterday has been reduced to one bar in less than 24 hours – and there’s only 2 of us to blame.  YUMMERS!

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INGREDIENTS:

1/2 cup whole wheat flour

1 tsp cinnamon

1/2 tsp baking soda

1/8 tsp salt

1 tsp wheat bran

1 tbsp ground flax seed

1/2 cup natural-style smooth peanut butter (my absolute favourite right now is PB & Co … LOVE their stuff!)

1/2 cup firmly packed brown sugar or sugar in the raw

1/3 cup honey

2 eggs

2 tbsp canola oil

2 tsp vanilla extract

2 cups old-fashioned rolled oats

1 cup dried cranberries, raisins, dates or apricots (or any other dried fruit you like)

1/2 cup coarsely chopped walnuts or almonds (or your favourite nut)

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DIRECTIONS:

1. Preheat the oven to 350°F and coat a 9 x 13-inch baking dish with nonstick spray (I used a bit of oil smudged about with a brush, as all the spray oils I’ve seen have soy).

2. Mix flour, cinnamon, baking soda, salt, wheat germ, and ground flax in a medium bowl and set aside.

3. Thoroughly mix peanut butter, sugar, and honey in a large mixing bowl until blended, then blend in egg, oil and vanilla and beat until smooth.

4. Add reserved flour mixture to wet mixture and combine, then mix in oats, dried fruit, and nuts.

5. Scrape batter into the prepared baking dish and bake fro 20-25 min until lightly browned and firm to the touch.

6. Let cool completely in the pan on a rack before cutting into bars (about 30 min minimum).

Roasted Veg with Rice Soup July 22, 2009

As mentioned about a trillion times before, I LOVE making soup.  Love Love Love.  It’s so easy and so cheap, and uses up all the veggies in the fridge that otherwise might have had to head to the green bin.  That said, I hit the fridge last night and raided the crisper for anything less than fresh.  Enter sweet potatoes, some sprouting garlic, an assortment of mushrooms and some frozen veggie stock.  Three hours later, the house smelled delectable, only bad spots sat resting in the green bin and I was left with enough soup for dinner and lunches for two days.

INGREDIENTS:

1 extra large sweet potato, chopped into small cubes (I left the skin on, but you could peel it if you wish)

2 cups of mushrooms, chopped (your choice – I used button and crimini)

1 medium onion, chopped

3 garlic gloves, chopped

1 tbsp olive oil

1 tsp kosher salt

6 cups vegetable stock

½ cup uncooked wild or brown rice

½ tsp cinnamon

½ tsp of allspice

Pepper

DIRECTIONS:

1)      Set oven to 375F and place chopped vegetables on a baking tray.

2)      Pour olive oil over vegetables, sprinkle with salt and bake for 20-30 min until browned.

3)      Bring a large pot with the stock to a boil, and carefully add in cooked vegetables.

4)      Return to a boil, add in rice and remaining spices, and simmer on low for approximately 45 min.

5)      Serve with crusty bread or your favourite crackers!

NOTES:

You can be as creative as you want here!  Swap in or out your favourite veggies, or use barley instead of rice, and maybe even add in some beans of your choice.  This would go nicely with some freshly grated cheese too.

Kashmiri Kidney Beans and Turnips April 24, 2009

I LOVE Indian food – winter, spring, summer and fall. This fragrant and heart-warming dish is a winter staple in the Indian state of Kashmir (or so I hear – although it seems for Fall-like to me) – but can obviously be enjoyed any time of year. It is a straightforward recipe, and results in an immensely satisfying meal. It’s high in fibre and nutrients, and is low in fat and calories, so what more can a gal ask for? Serve over basmati rice – or with a warm piece of fresh Naan bread.

INGREDIENTS

1 turnips, peeled and cubed

1/2 cup water

1/4 tsp salt

1 (14.5 ounce) can kidney beans, drained (but save liquid for later)

1 tbsp and 1-1/2 tsp vegetable oil

1/4 tsp whole cumin seeds

1/4 tsp whole fennel seeds

1/2 cup finely chopped red onion

1/4 tsp minced fresh ginger root

1/4 tsp minced garlic

1 cup chopped tomatoes (or use canned if you want)

1/4 tsp salt

1/2 tsp paprika

1/4 tsp turmeric powder

1/4 tsp ground ginger

1 tbsp water

1/4 tsp garam masala

DIRECTIONS

1) Place turnip into a saucepan with water and salt, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft (about 5 min).

2) Once tender, stir in kidney beans, and cook 5 min more.

3) Meanwhile, heat vegetable oil in a skillet over medium-high heat – stir in cumin and fennel, and cook until the spices toast and become fragrant, about 1 min.

4) Stir in onion, and cook until it turns golden brown, about 5 min.

5) Stir in minced ginger and garlic, cook and stir for 30 seconds, then add tomatoes and salt, and continue cooking until the mixture turns pasty.

6) Finally, stir in paprika, turmeric, ground ginger, and a bit of water (about a tbsp) – cook 2 min more.

7) Add tomato mixture to turnip, and add back in liquid from kidney bean can, and simmer 10 min.

8] Season with garam masala before serving over a bed of basmati rice!

Baked Eggs with Spinach and Tomatoes March 12, 2009

From start to finish, this dish will take less time than an episode of 30 Rock!  Phew!  I love having eggs for dinner (and lunch, and brekkie, and nibblies…), and baking them with a few veggies and serving it up with some beer bread is like a little piece of food heaven for me.  Comforting, tasty, nutritious and cheap – this is something you can whip together for a table of 1 or a hungry table of all your hung-over pals.

Ingredients:

1 tbsp olive oil

1 clove garlic, finely chopped

1 x 14.5-ounce can diced tomatoes, drained

salt and pepper

2 bunches spinach (about 1 pound), trimmed

8 eggs, separated (yolks kept whole!!)

Directions:

1) Heat oven to 400° F.

2) Heat the oil in a medium skillet over medium-high heat – add the garlic and cook for 1 minute.

3) Add tomatoes, 1/2 tsp salt, and 1/4 tsp pepper to skillet and simmer for 3 minutes, then add spinach and cook until it begins to wilt, 1 minute.

4) Transfer skillet mixture to a 2-quart baking dish.

5) Beat egg whites until foamy, about 30 seconds, pour them over the spinach mixture – and carefully place the whole yolks over the top.

6) Bake until the whites are set, 20 to 22 minutes (let sit for a couple of minutes so it can rest briefly before cutting).

7) Divide among individual plates and enjoy!

Beer Bread January 21, 2009

Beer + bread = happy Healthyhag!  This idiot-proof, insanely delish bread can be served with soups, stews or just as a snack.  Warning: don’t expect it to be around very long once you and your freinds/family get a taste of it!  My latest addiciton.

 

Ingredients:

3 cups flour, sifted – key to success! (you can use whole wheat or regular)

3 tsps baking powder (omit if using Self-Rising Flour)

1 tsp salt (again, omit if using Self-Rising Flour)

1/4 cup sugar

1 can or bottle of beer (approx. 12 OZ or 341ml)

1/3 cup melted butter (use margerine is you’re a dairy-free kinda kid)

 

Directions:

1) Preheat oven to 375F.

2) Mix dry ingredients, then and beer.

3) Pour batter into a greased loaf pan, then pour melted butter over mixture (it’ll swim in it a wee bit)

4) Bake 50-60 min, remove from pan and cool for at least 10 minutes – if you can.

NOTES: Sifting flour for this s a must!  Skipping sifting will turn your bread into a brick or weapon of mass destruction.  If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. It works, but isn’t as effective as sifting.  The final result should be a nice dense, thick, hearty and very tasteful bread, NOT A PUCK!

Blueberry Buckle August 13, 2008

An old-fashioned dessert with a modern VEGAN twist. This goes amazingly with ice-cream or a dollup of home-made whip cream (obviously not vegan at that point then). Use spelt or rice flower to make nice with your gluten free friends.

INGREDIENTS:

TOPPING -

3/4 cup whole-wheat pastry flour or spelt flour

1/3 cup sugar

1 tsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

5-6 tbsp canola oil

CAKE -

1 cup whole wheat pastry or spelt flour

1 cup regular flour

2 tsp baking powder

3/4 cup maple syrup

1/3 cup canola oil

2 tsp vanilla extract

1/2 tsp salt

4 cups fresh blueberries, washed and dried

DIRECTIONS:
1) Preheat oven to 350F and grease a 9-inch spring-form pan ( you can also wrap bottom with foil for easier removal).

2) Topping: Combine flour, sugar, cinnamon, baking powder and salt in bowl and stir in oil 1 tbsp at a time until mixture looks crumbly (you may not need all the oil).

3) Cake: Sift flours and baking powder into bowl, and in a separate bowl whisk together syrup, oil, vanilla and salt.

4) Stir syrup mixture into flour mixture, then gently fold in berries.

5) Pour cake batter in prepared pan, then sprinkle topping over top.

6) Bake for 70 minutes, or until toothpick inserted in center comes out clean.

7) Cool for at least 30 minutes on wire rack, then unmold, and serve.

NOTES:
- dash a few blueberries around the ‘buckle’ when plating
- drizzle a few drops of maple syrup or honey over top for that really sweet tooth of yours
- can be re-heated slightly in the micorwave
- freezes well ONLY if cooled completely, then securely wrapped in plastic (but only for a few weeks tops)

Drowning Depression Cake April 21, 2008

The concept for this cake comes from the lack of fresh ingredients that the depression era had to deal with. It’s eggless, milk-less and butterless! That said, it’s perfect now for those of you out there who are living dairy-free lives! No lactose in sight my friends! Go hug a cow.

INGREDIENTS:
1 & 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 cup white sugar
3/4 cup mayonnaise OR 1/3 cup veg oil + 1 tbsp white vinegar
1 cup water (or less)
1 tsp vanilla extract

DIRECTIONS:

1) Preheat oven to 350 degrees (175 degrees C).
2) Lightly grease or line muffin pans, or a small cake pan.
3) Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl.
4) Stir in mayonnaise (OR oil/vinegar mixture) and gradually add water and vanilla and blend until smooth.
5) Pour batter into prepared pans and bake for 30 minutes.
6) Cool, remove from pans, and frost with the below icing (or sprinke with icing sugar).

ICING:
Since this is a choclate cake, I thought why not pair it with something tried and true and oh-so-tasty: peanut butter. It worked VERY well, and it hence the “Drowning Depression Cake” was born.

2-3 tbsp of icing sugar
1 tsp oil
1 tbsp non-dairy milk (I used rice)
2 tbsp crunchy all natural peanut butter
4-5 squares extra dark chocolate (remember to use only milk free kinds); melted

Mix the icing sugar, oil, and peanut butter together till smooth and runny. Melt the chocolate, and pour directly over cooled cake. Pour peanut butter mixture over top of that and let set (best to place the cake in a deep dish). Mmmmmmm.