Harvest Loaf January 17, 2010

 

I love loaves… add to that something savoury and nutritious?  I’m sold.  This little gem will impress your guests, be kind to your hips, and won’t break the bank.  Try subbing in your favourite squash or whatever you happen to have on hand.  Oh, and it’s totally dairy free so it’ll knock the socks off your dairy-freer pals.  You could even make this one vegan by using egg substitute for the 2 eggs.  Impressive, I know!!!!

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INGREDIENTS:

1 1/2 cups flour

2/3 cup sugar

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp salt

2 eggs

1 cup pureed squash (I used canned organic butternut, but you could use pumpkin or even sweet potatoes!)

1/3 cup canola oil (you could use almond or any other seed oil, but I’d avoid using Olive oil)

1/2 cup raisins

handful of pumpkin seeds

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DIRECTIONS:

1) Preheat oven to 350F, and grease loaf pans.

2) In a medium bowl, combine all the dry ingredients and set aside

3) In a large mixing bowl, combine eggs, squash and oil with a wooden spoon, until smooth.

4) Gradually add the dry ingredients to the wet, and mix to combine, then stir in raisins.

5) Pour batter into loaf pans (I used 3 mini, but you could use 1 large), sprinkle with seeds, and bake at 350F for 40 min until browned and tester stick comes out dry.

6) Allow to cool for 10 min in pans, then remove and cool on a wire rack for another 5-10 min, and serve!

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NOTE – these can be frozen and allowed to defrost at room temp.  

Bestest Brownies November 28, 2009

It’s been a long long week and after a round of gin and tonics (okay maybe more than 1 round), all I could think of to ease the “pain” was something sweet, chocolately and oooey gooey.  It’s hard for someone like me to just stroll on into a corner store and pick up a bar for a buck … almost 100% of the commercial brands of chocolate bars have soy lecithin in them so it’s a no go for me.  For me then, it’s always turn on oven, whip up a storm, bake, be patient, and hours later enjoy!.  With that … I give you one of the easiest craving satisfyers I know and love … the chocoholics brownie.  Hi, my name is Healthyhag and I am an addict.

 

INGREDIENTS:

1/2 cup cold butter, cut into bits

150g rams (about 1/2 cup) dark chocolate, broken into bits

2 cups white sugar

4 eggs

2 tsp vanilla extract

1 cup flour

1/4 tsp salt

 

DIRECTIONS:

1) Heat the chocolate and butter in a saucepan over LOW heat until completely melted.

2) Let chocolate/butter mixture cool for 10 minutes, and then preheat oven to 350F.

3) Mix sugar, eggs and vanilla together until fluffy.

4) Add in flour and salt to bowl and combine then mix in cooled chocolate/butter mix and blend well.

5) Pour into 11 x 8 greased baking dish and bake for 30-35 minutes (do NOT over bake!!!).

6) Cool brownies for at least 30 minutes, then cut into squares and enjoy!

Healthy Peach Muffins August 27, 2009

It’s that time of year again where the fruit basket on the counter and the top shelf in my fridge is overrun with peaches.  Glorious, mouth-watering, chin dripping fresh Ontario Peaches.  Unfortunately, there are only so many I can eat in a day, and so I have had to find creative ways of using them all up.  Enter baking!  These are a healthy alternative to the usually fat-laden muffin realm, and if you’re feeling like you’re not in the peach zone, you could easily swap any berry of your choice here.  The fat here is replaced mostly with yogurt, so it’s a bit friendlier to your hips and tummy.  This batch was even 100% kid approved by my discerning neighbours, 8 and 5 respectively, and by my Grandpa, 89.  Now if that’s not an endorsement, I really don’t know what is.

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INGREDIENTS:

2 cups flour (I used 1 cup rye flour, and 1 cup all purpose – but you could use rice or chickpea flour to make this Gluten-free)

1 & 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1 cup low-fat plain yogurt (you could use full fat or even peach flavoured if you want)

1/4 cup 1% or skim milk

2 large eggs

3/4 cup sugar

1/4 cup salted butter, melted

1 & 1/2 tsp vanilla extract

1/2 cup chopped walnuts or pecans (or even almonds)

2 cups fresh peaches, cut into very small pieces (skin on)

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DIRECTIONS:

1) Preheat oven to 350°F, and place paper baking cups in muffin pans (or lightly grease pans).

2) Combine flour, baking powder, baking soda and cinnamon; set aside.

3) In a separate bowl, combine milk and yogurt; set aside.

4) Beat eggs and sugar at high speed for about 3-5 minutes, until light and fluffy, then add melted butter and vanilla and beat until well blended, about 1 minute.

5) Add flour mixture alternately with milk mixture (start and finish with flour mixture), mixing only to completely combine, then stir in chopped nuts and peaches. DO NOT OVERMIX!

6) Spoon batter into prepared muffin pans, and bake on centre rack for 25-30 minutes (or until cake tester comes out clean).

7) Remove finished muffins from pans immediately, and cool on wire rack.

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!

Pecan Pie … Oh Me Oh My! December 12, 2008

My all time favourite dessert!  I loveeeeeeeeeee savory and always prefer it to sweet, but love the sweet and salty combo even more, and this pie nails it.  Toasting the pecans adds an extra step, but it’s well worth it, for that warm and toasted rich flavour.  Ice cream or whip cream is a nice treat to serve with but I prefer the pie to have all the glory and skip anything but another piece.  Oh god I need this now.

INGREDIENTS:

2 cups shelled pecan halves

1 cup golden corn syrup

1 cup firmly-packed dark brown sugar

1/4 TSP salt

5 TBSP unsalted butter, melted and cooled

1 TSP vanilla extract

3 large eggs, at room temperature, slightly beaten

9-inch unbaked deep-dish pie shell

unsweetened whipped cream OR vanilla ice cream, for serving (optional)

DIRECTIONS:

1) Preheat the oven to 325F/160C.

2) Spread the pecans on a large baking sheet and toast in the oven until just fragrant (about 10 minutes) and remove and let cool.

Note – you can skip this if you don’t have time or don’t what the nuts roasted, but it’s good!

3) In a large bowl, whisk together the corn syrup, sugar, salt, butter and vanilla until smooth, then whisk in the eggs.

4) Pour the mixture into pie shell and sprinkle the cooled pecans over the top.

5) Place pie on the center rack in the oven and bake for about 60-75 minute, or until the center puffs slightly and a toothpick inserted in the center comes out clean (if the crust begins to brown too much during the proccess, cover it with foil).

6) Serve warm or at room temperature, with a dollop of unsweetened whipped cream or ice cream!

Mintata-Frittata August 20, 2008

The frittata offers a quick and savory solution for those times when you are in a crunch and need a boost of protein (or those times when you only have cheese and eggs in the fridge – which seems to happen to me a bunch).  Combined with arefreshing hint of mint, this frittata provides a nice dose of omega-3s, vitamins A and D, and calcium.  You can swap the peas for asparagus tips, and can use fresh or frozen (cook the fresh first).  For a sweeter take use the peas – for something a little more savory use the asparagus.

INGREDIENTS:

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup frozen peas (OR frozen asparagus tips if they’re handier)
6 large organic eggs
1 small bunch fresh mint (stems removed, torn or cut into small pieces)
salt and pepper to taste
2 ounces ricotta OR goat cheese OR feta, crumbled

DIRECTIONS:

1) Preheat oven to 425°F and heat oil in large ovenproof pan on medium heat – sauté leek until soft, then add peas and cook for 2 to 3 min more.

2) In a medium bowl, beat eggs with 1 tbsp water, then add eggs along with half the mint to the pan.

3) Season with salt and pepper, and cook, lifting edges with spatula to allow uncooked eggs to flow to bottom.

4) When the frittata is partly cooked (7 to 10 minutes), sprinkle on cheese and transfer pan to the oven – bake until puffed and golden (about 8 to 10 minutes).

5) Remove from oven and allow to cool slightly, then garnish with remaining mint and serve.

NOTES:

You can experiment till the cows come home with frittatas!  Nice additions are caramelized onions or shallots, chives, sharp cheddar cheese or any veggie mix.

Cupped Huevos Rancheros July 10, 2008

This version of “huevos rancheros,” which is a classic Mexican dish of fried tortillas and eggs), features cute tortilla-shaped cups filled with eggs and beans. So good for a nice brunch, or even a dinner with friends (make sure you serve with beer margaritas then). I am obsessed with Mexican food and drink, so any time I can incorporate a Mexican element into my days, I will. Even if it just means snuggling with my little chihuahua!

INGREDIENTS:

8 (5-inch) corn tortillas

Canola oil spray

1 (15-ounce) can re-fried beans (Eden organic makes the best!)

8 large eggs (just try the free-range organic kind – you’ll never go back to the scary ones afterwards)

1/2 cup salsa (try making your own!)

1/4 cup cheddar or very sharp cheese, crumbled or grated

1/4 cup chopped fresh cilantro

1 avocado, sliced thinly

DIRECTIONS:

1] Preheat oven to 350°F and oil a 12 cup muffin pan.

2] Heat corn tortillas one at a time in a dry skillet over medium-high heat for 15-20 seconds on each side, just until they are soft and pliable.

3] Spray each warm tortilla with canola oil on both sides, and press/fold each tortilla into a muffin cup.

4] Place a small ball of foil in the centre (or an extra small creme brule ramekin) to hold in sides of tortillas and bake 5 min.

5] Remove foil and add 2 tbsp of re-fried beans to each tortilla cup, pressing down into bottom of cup.

6] Make a small divot in middle of re-fried beans and carefully crack an egg into each.

7] Bake in middle of the oven until whites are just set, about 15 min.

8] Remove from oven, cool slightly, and remove cups from the muffin pan carefully (easiest to use 2 spoons or tongs).

9] Top with a spoonful of salsa and sprinkle with cheese, cilantro, avocado and serve immediately.