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- 1 ½ c. plain, low-fat yogurt (dairy, soy, or rice)
- 2-3 tbsp. honey, pure maple syrup, or agave nectar
- 1 tsp. vanilla extract (optional)
- 2 c. fresh fruit, chopped (berries, pineapple, apples… anything you love!)
- 3 tbsp. chopped nuts (almonds, walnuts, pecans… again, anything goes!)
- 2 large tomatoes, chopped
- 2 ½ c. homemade pasta sauce, or tomato sauce
- ¼ c. fresh basil, chopped
- ¼ c. fresh parsley, chopped
- ¼ tsp. garlic powder
- salt, fresh ground pepper
- 4 eggs
- 8 slices of bread or four biscuits, split
- 2 baking potatoes, diced or shredded
- 1 tbsp. olive oil
- ½ tsp. paprika
- ½ tsp. chili powder
- 1/8 tsp. salt
- 1/8 tsp. fresh ground pepper
- 1/8 tsp. cayenne (or more, if you like the heat)
- ½ c. brown rice, amaranth, or sorghum flour (also can use whole-wheat)
- ¼ c. buckwheat flour
- ¼ c. cornmeal
- ½ tsp. xantham gum (omit if you aren’t making them gluten-free)
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1/8 tsp. salt
- ½ c. pureed silken tofu
- equivalent to 2 eggs (Ener-G egg replacer), or 4 egg whites (if not vegan)
- 2 tbsp. soy, almond, or rice milk
- 1 tbsp. vegetable oil
- 1 tsp. vanilla extract
- 1 c. fresh, diced peaches
- 3 c. cooked rice
- 3 c. milk or dairy-free milk
- ½ c. sugar
- 2 tbsp. butter or dairy-free margarine
- ½ c. raisins
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- 5 slices of day-old bread (preferably whole grain)
- 1/2 c. egg whites
- 1 c. milk or dairy-free milk
- 1 c. pumpkin purée (not pumpkin pie filling)
- ½ c. brown sugar or organic Sucanat
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- dash of allspice
- dash of cloves
- ½ tsp. vanilla extract
- as many seeds as you’d like
- a couple of tbsp. olive oil (depending on amount of seeds)
- salt
- fresh ground pepper
- your favourite spices (optional)*
- 2 c. pumpkin puree
- 2 c. vegetable broth
- ½ large white onion, chopped
- 1 large apple, peeled, cored and chopped
- 1 tsp. fresh ginger, minced
- ¾ tsp. curry powder
- ¼ tsp. cumin
- 1 tbsp. sugar
- ½ – ¾ c. milk or dairy-free milk
- 1 c. butter or dairy-free margarine
- ¼ c. sugar or Sucanat
- ¾ c. brown sugar or more Sucanat
- 1 egg or 2 egg whites or 1 egg replacer equivalent
- 1 c. pumpkin puree
- 1 tsp. vanilla extract
- 2 c. flour of choice (use whole-wheat for a healthier version, or your favourite gluten-free mix + ½ tsp. xanthan gum)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- dash salt
- ¾ c. dried cranberries (raisins work, too)
Guilt-free morning-after
January 24th, 2008 
Okay, in all honesty, some morning-afters aren’t guilt-free. However, for the most part, a quick snuggle, joint shower, and then breakfast together is a great way to spend the first part of a Saturday morning.
So what’s this ‘guilt-free’ business?
After all those ‘Happy New Years’, ‘Merry Christmases’, and ‘Happy Hanukahs’, the only post-Auld Lang Syne thoughts you’ll be thinking will be about those extra ten pounds you packed on during the break.
Well, not really – but what is realistic is that an awful lot of people make the ol’ ‘be healthier’, ‘lose weight’, ‘work out more’ types of resolutions. And the easiest way to break these decrees of determination? Peer pressure. Especially a ‘peer’ who eats with you and encompasses your free time.
Last night, Bobby seemed like a great choice, and this morning, you smile as you wake up to the smell of breakfast cooking. As you make your way downstairs, he turns with a grin in front of the stove, frying up bacon and eggs, spreading thick slabs of butter on thickly sliced white bread, heaping sugar and cream into a cup of coffee, and heating up danishes in the oven. “I thought we’d munch on this and watch a couple of movies,” he says congenially.
There goes healthy eating. There goes exercise.
Don’t fool yourself that ‘it’s only one time’ and that you’ll ‘start tomorrow’. It could happen – but then again, maybe not. It’s time to get serious and get healthy. Once you’re on your way and in a habit, then the odd splurge or treat isn’t a big deal. Remember, moderation is the key.
Start your day off right with a sample of the recipes below.*
Easy Yogurt Parfait
A versatile recipe that’s healthier than opening a container of store-bought yogurt. Try any of the combinations below for a delicious treat. Makes 2 servings.
Place nuts in a skillet and bring to medium heat on the stove. Stir infrequently until nuts are toasted, about 5-6 minutes. You’ll smell them start to toast, and when you do, stir to avoid burning.
Meanwhile, in a bowl stir together yogurt and sweetener of choice. Sweeten to taste, but remember the natural sweetness of the fruit compliments the slightly tart taste of the plain yogurt. Stir in vanilla extract if desired.
Top with fresh fruit and nuts (once toasted), or layer, parfait style. Eat chilled.
“Sloppy Eggs”
Taken from my book “Mission in the Kitchen” (http://laurie.ecrater.com), this is a great recipe for breakfast, brunch, or a snack. These makeshift sandwiches are a great ‘hot turkey ‘n’ gravy-esque’ meal. Makes 2 large or 4 small servings.
In a large 8-9” skillet, combine all ingredients except for eggs and bread/biscuits. Bring to a boil, then let simmer until a sauce consistency is reached, about 8 minutes.
When ready, crack one egg into a small bowl. Using the back of a large spoon, form a well in the sauce, then pour egg into well. Season with salt and pepper. Repeat for remaining eggs.
Cover skillet and allow to simmer for 6-8 minutes, until eggs are poached to desired doneness.
Spoon eggs onto bread or biscuit half, then top with sauce, another piece of bread or top of biscuit, then more sauce.
Serve.
Crispy and Spicy Hash Browns
Crispy on the outside, soft on the inside, delicious all around… Play with the spice combinations for your favourite breakfast treat. Makes two servings.
Preheat oven to 400. Lightly oil a baking pan and set aside.
Toss potatoes with oil, then toss with spices.
Bake for 25-30 minutes until browned and crispy.
Whole-Grain Peach Waffles
A favourite of mine that is gluten-free, dairy-free, and vegan. Healthy, delicious, and perfect for a specialized diet (like mine) but NOT taste free. Feel free to use substitutions in brackets. Makes two large or three smaller servings.
Preheat waffle iron.
Meanwhile, combine dry ingredients in a large bowl. In another bowl, whisk together wet ingredients. Add to dry ingredients. If the batter seems a little dry or too thick, add a dash (or two) of milk. Some flours need a little more than others. Stir in peaches.
Pour recommended amount into waffle iron.
Serve with pure maple syrup, and more fresh fruit, if desired.
*Editor’s note: Vigorous snuggling counts as cardio. Follow Laurie’s recipes for a delicious, healthy breakfast, as well as her “recipe” for a romantic Saturday morning, and you will not only eat well but bank yourself a weekend workout.
Warm coffee and a hot chocolate to cuddle up with
December 18th, 2007 
The nip in the air calls for cozy fare… Dates filled with mitten-clad hand-holding and cold-nose canoodling are peaking their (chilly) heads. Although it’s a delight to go together to visit your favourite barista and pay him/her (too) many dollars for two delicious, hot and steamy drinks, you can easily save yourself a little cash by heading home and getting hot and steamy by yourselves.
Try one of these delicious coffee variations. If you’re not keen on coffee, then check out the last beverage entry – a gourmet hot cocoa. And don’t forget to whip up the “Easiest Coffee Cake” to munch on between sips and smooches.
Mexican Coffee
Bring the twist of cinnamon to a sweet, strong coffee.
You’ll need:
4 c. water
2 tsp. ground coffee
1 cinnamon stick
2-3 tbsp. brown sugar
In a medium saucepan, bring all ingredients to a boil, for about 30 seconds.
Strain into mugs.
Enjoy!
Mocha
Who doesn’t love the combination of coffee and chocolate? (Other than coffee and/or chocolate haters, I suppose). Mix ‘em together in this creamy brew.
You’ll need:
1 ½ c. milk
2-3 tbsp. brown sugar
2 c. brewed coffee
¼ c. cocoa
1 tsp. vanilla extract
In a medium saucepan, slowly bring all ingredients except vanilla to high heat, but do not boil. Constantly stir until cocoa and sugar are dissolved. Remove from heat, stir in vanilla, then pour into mugs.
Turkish Coffee
Not quite like the traditional method, this is a quick and easy way to re-create the delicious taste of Turkish coffee in your own home. The tri-heat method is close to the authentic process.
You’ll need:
4 c. cold water
4 tbsp. ground coffee
3 cardamom pods
sugar or sweetener to taste (or not at all!)
In a small saucepan, bring sugar and water to a boil. Remove from heat. Stir in coffee and cardamom. Return to heat, then bring to another boil. Remove when coffee foams. Add back to heat, then let foam again. Remove for the last time, pour into mugs, and let sit until grounds settle. Serve foamy!
Gingerbread Spice Coffee
I love gingerbread. In anything, as anything, on anything… So I must include my favourite flavoured coffee. Now I just need that date to go along with it.
You’ll need:
6 tbsp. coffee beans, ground
1 ½ tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. allspice
2 tbsp. molasses
3 c. water
milk and sugar to taste
Grind coffee beans, then mix with spices. Brew coffee (using coffee/spice mix). Once brewed, stir in molasses, and milk and sugar/sweetener to taste.
Decadent Hot Cocoa
So much better than pre-made mixes; this is just as easy, but ten times as delicious!
You’ll need:
¼ c. unsweetened cocoa powder
¼ c. sugar / sweetener
¼ c. water
pinch of salt
2 c. milk / dairy-free milk
½ tsp. vanilla extract
solid chocolate, marshmallows, cinnamon
In a small saucepan, bring cocoa, sugar, water and salt up to medium heat, whisking until dissolved. Stir in milk, whisking constantly, until hot – about 3 minutes. Pour into mugs – top with grated chocolate, marshmallows, cinnamon… Any or all of the above!
The Easiest Coffee Cake
Whip this up and freeze in portions to pull out for those impromptu ‘back to my place for a hot drink’ dates.
You’ll need:
1 c. flour
¾ c. sugar
1 tsp. baking powder
½ tsp. salt
1 tbsp. ground cinnamon
1 ½ tsp. vanilla extract
½ c. milk or dairy-free milk
¼ c. butter or dairy-free margarine
1 egg or equivalent
about 3 chopped apples
Preheat oven to 400F. Lightly grease an 8” square pan and set aside.
In a large bowl, stir together dry ingredients. In a separate bowl, combine wet ingredients, then mix into dry, stirring until just combined. Fold in apples, careful not to overmix.
Place in preheated oven and bake for 22-25 minutes, until an inserted toothpick comes out clean.
Puddin’ for Your Puddin’
November 18th, 2007
Nothing says “comfy, cozy, late autumn night in” like a bowlful o’ puddin’. A relative of custard, this creamy concoction has been a part of the North American palette for, well, ever. However, at one time (think: days when jousting was popular, you were “m’Lord” or “m’Lady,” and castles were the chic place to live), puddings were mostly meat-based.
You know– your average head cheese pudding.*
*Side note: if you don’t know what head cheese is, it is, in my opinion, the raunchiest food in the world. It’s a mish-mash of meat from the head of a pig, calf, or sheep, and can also include odds and ends from the feet and heart. But the BEST part is that it’s molded with gelatin and eaten like lunchmeat. Fabulous.
Anyway, after the carnivore-esque puddings emerged, grandmothers everywhere began throwing in a bit of sweetener. We can only assume it was some sort of grandma who developed this adaptation. They are the backbone of the kitchen, after all. Suddenly, the world was in tune to eating rich, delicious puddings; thus, pudding became dessert.
Everyone should know how to make basic puddings: here are three delicious recipes with ideas for alternatives.
So make a batch (or two or three), cozy up in your jams, and invite your sweetheart to come over with a movie rental or two. These healthy, delicious, and homey recipes are sure to please.
Creamy Chocolate Pudding
1/3 c. sugar
¼ c. unsweetened cocoa powder
3 tbsp. cornstarch or tapioca starch
2 c. milk or dairy-free milk of choice
1 tsp. vanilla extract
In a medium saucepan, stir together dry ingredients. Whisk in milk slowly until completely smooth.
Put on low heat on stove, and slowly bring to a boil, whisking frequently. Slowly reduce, still whisking, until thickened. Stir in vanilla and serve.
Variations: nix the cocoa and use 2 tsp. vanilla for vanilla pudding. Experiment with other extracts, too. Try stirring in chocolate or butterscotch chips for another treat. And a creamy, rich variation that’s healthier than whole milk? Try light coconut milk instead.
Raisin Rice Pudding
In a medium saucepan, mix together all ingredients. Cook on medium for about 20-25 minutes until creamy and liquid is absorbed.
Variations: stir in ¼ c. rum for ¼ c. milk (or add 1 tsp. rum extract) for a rum-raisin treat. Add any nuts (especially walnuts) for something new. Using chocolate milk instead of regular milk (or adding cocoa powder) is delicious. Try using other grains – millet, quinoa, amaranth, buckwheat– they all make delicious puddings, too.
Autumn Pumpkin Bread Pudding
Preheat oven to 375°F. Lightly grease a casserole dish and set aside.
Whisk together egg whites, milk, pumpkin, sugar, spices, and vanilla. Set aside.
Rip bread into small pieces (or use a food processor). Mix with wet ingredients, and pour mixture into casserole dish. Set inside a larger dish, and fill larger dish halfway with boiling water.
Place in oven and bake for about 45 minutes, until cooked through. Check by inserting a knife into the centre – it will come out clean.
Variations: stir in dried cranberries, nuts, raisins, or chocolate chips. Try adding maple syrup in place of the sugar/Sucanat. Not in a pumpkin mood? Try applesauce, and add chunks of apple, too.
All right readers, it’s time for YOUR say.
October 23rd, 2007All right readers, it’s time for YOUR say.
I want to know what stirs your pot. Better yet, I want to know what you are in dire of need in that big ol’ pot… That you don’t know how to make.
So here’s the deal: Ponder the questions below and give ‘er the ol’ copy and paste to my email
"Absolute favourite main dish(es)?Number one cravable snack(s)/dessert(s)?
Side dish(es) you go crazy for?
What do you want to know how to make… But you just can’t?
What foods/dishes make you squirm with disgust?
What’s your spicy scale? Super hot or cool as a cucumber?
You’d eat anything with __________ in / on it.
Favourite cuisine?
Food(s) you have never tried.
Dietary restrictions (allergies, intolerances, vegan/vegetarian, et cetera)
I’m never without _______________________ in my fridge.
Do you even like to cook? What about bake?
Who do you cook / bake for?
What do you want to see on here in the future? "
Need ideas for that next date? Tell me about the date, the girl/guy and the details… I’ll have some ideas for you. Wondering about Indian cuisine? Confused what the heck ‘yucca’ is? Tell me what’s got your apron in a twist. Want to create a kitchen you’ll want to cook in? Ask me about what I’d recommend for whatever you are looking for – I’ll give you the low-down. And I leave you with a delicious chilly weather meal. I made this earlier this week and my house smelled SO GOOD that my legs buckled. I made flax buttermilk biscuits to go with it. Delicious!
Really.
Veal and Mushroom Stew (or pot pie filling)
1 lb. stewing veal (you can also use beef or anything or meat)
about 2-3 tbsp. flour
1/8 tsp. salt
¼ tsp. fresh ground pepper
1 tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
2 large carrots, sliced in medallions
5 c. mushrooms, sliced
½ tsp. dried sage
2 c. beef stock (or water, and add more seasonings)
1 tbsp. tomato paste
1 tbsp. soy sauce
1 c. peas
Toss veal with salt, pepper, and flour until coated. In a Dutch oven, heat oil. Brown veal, then transfer to a plate and set aside.
If needed, add a little more oil. Stir together onion, garlic, carrots, mushrooms, sage and ccook until mushrooms are cooked through, about 4 minutes. Stir in remaining ingredients, as well as veal.
Bring to a boil, then reduce and simmer (stirring occasionally), for about 1 hour. Uncover and continue to cook until thickened, about 20 more minutes. Stir in peas. If not thick enough, stir in a little more flour.
For the biscuit recipe, check out my book Mission in the Kitchen.
Looking forward to your survey responses!
me, you, and a pumpkin or two
October 12th, 2007If it’s all right with you, I’d like to paint you a picture. Close your eyes, and imagine:
The wind, gently rustling the leaves on the trees – reds, yellows, greens, and oranges, beautiful fall colours filling the large maples and oaks. Browned leaves fluttering towards the ground, forming piles that are just yearning to be frolicked through.
You’re wearing a large, cozy over-sized hand-knit sweater, with some sort of appropriate northern Ontario-based animal etched into it (read: Deer? Moose? Opossum?
Your cheeks are a slight, rosy pink, flushed with the excitement of your company, but also with the slight Autumn chill in the air.
The perfect weather, the perfect moments… And finding the perfect pumpkin.
Okay, enough of that. But what is better on a beautiful Autumn afternoon, then heading to the local pumpkin patch and having some harvest merriment?
“Local pumpkin patches?” You repeat, perplexed. In downtown Toronto? Not as far-fetched as you might think. Check out Pumpkin Patches and More (http://www.pumpkinpatchesandmore.org/CATOpumpkins.php) for a huge list of places close to you (and all over the world). Not only can you pick those perfect pumpkins, but hay rides, hot chocolate and corn roasts are on the menu.
So, aside from the plethora of clever jack-o-lanterns you will surely carve, what else to do with those pumpkins?
First, nothing beats fresh pumpkin (as opposed to out of the can). To cook the pumpkin, it’s really easy (and you can always do a few and save the filling in your freezer for many pumpkin adventures down the road).
Just cut it in half, scrape out the seeds, put in a microwavable bowl and fill about 1 inch of water. Cover, cook for about 20 minutes ‘til it’s soft, and scoop ‘er out. (For puree, just use a blender or food processor and make it smooth!)
Then, try your hand at these easy recipes!
Before diving into the pumpkin, save the seeds and roast ‘em. Nothing beats “Basic Toasted Pumpkin Seeds”.
You’ll need:
Preheat oven to 375F.
Toss seeds with oil, the spread in a single later on a baking sheet. Sprinkle with salt, pepper, and other seasonings, and bake for about 8 minutes, until brown and crispy.
*chili powder, garlic powder, cayenne, ginger… The possibilities are endless (as long as your pantry is!)
After a day cavorting through the cornstalks and playing in the patches, a “Curried Pumpkin Soup” will definitely hit the spot.
You’ll need:
In a large saucepan, combine all ingredients except for milk. Bring to a boil, then reduce heat. Cover and simmer for about 15 minutes, until pumpkin and apple are tender. Using an immersion blender, puree mixture until smooth. Alternatively, pour mixture into a blender or food processor. Stir in milk, and reheat (although it will probably be cool enough to eat immediately). If you want it creamier, feel free to use heavy cream instead, but keep in mind the added saturated fats. Soy milk is naturally creamier than milk, which is a good alternative, too. Because soy milk separates when it’s heated, you will want to add it right before serving.
And then for a dessert that freezes well when you’re craving that pumpkin munch? Try Pumpkin Cranberry Cookies – and double the batch!
You’ll need:
Preheat oven to 350F. Lightly grease cookie sheets and set aside.
In a large bowl, cream together butter and sugar until fluffy. Beat in egg, pumpkin puree and vanilla extract. Separately, mix together dry ingredients, then stir into wet ingredients. When combined, stir in cranberries until mixed through.
Drop by tablespoonfuls onto cookie sheets and for about 10-12 minutes until golden.
Remove cookies from sheet and let cool on racks. If craving a sweeter cookie, make a quick glaze of cinnamon, icing sugar, and just enough milk or water to make it spreadable.
Thankful for love, friends, family and food.
October 6th, 2007Holidays are that time in relationships where it gets a little tricky. Of course, spending time with family is the ultimate goal (most of the time) – or at least with some close friends – but you have to add in this new relationship, too.
Here comes all of the options: Celebrate it together? Apart? His house? Her house? Dad’s? Grandma’s?
I mean, one can only have so many Thanksgiving dinners, right? (We know that isn’t true).
All of a sudden, you find yourself having brunch at Suzie’s, dinner at Grandma’s and Thanksgiving Monday mid-afternoon at uncle Rick’s.
And they all say the same thing, “hey, Jonny. Can you bring a side dish?”
“Sure,” you respond, as alerts go off in your head.
I can’t cook, you panic. Let alone for the number one food-filled holiday.
Do I even have time? You question. I have to work all week!
I haven’t even met Suzie’s family, let alone try to impress them with my weak culinary expertise, you worry.
Here’s the deal. In order for your Thanksgiving sides to be a success, think ahead – and make ahead, literally. Here are some easy side dishes to choose from, and guaranteed to satisfy all three families.
Maple Spiced Squash with Pepitas & Cranberries
2 large acorn squash
¼ c. real maple syrup
2 tbsp. butter or dairy-free margarine, melted
3 tsp. grated orange peel
2 tsp. fresh ginger, grated
salt, fresh ground pepper
¼ c. pepitas (pumpkin seeds), toasted
¼ c. dried cranberries, roughly chopped
Cut each squash in half, and remove seeds. Cut each one into 4 wedges. Put in a microwavable dish with about an inch of water. Cover and cook for about 8 minutes, until it is almost tender.
Preheat oven to 375F. Mix together butter, syrup, peel, ginger, salt and pepper and set aside.
Put squash in casserole dish, and brush with mixture. Bake for 20-25 minutes until tender, basting often.
After reheating the next day, sprinkle with pepitas and cranberries.
Baked Sweet Potatoes with Apples
1 tbsp. butter or margarine
1 large white onion, chopped
4 lb. sweet potatoes, peeled and sliced about ¼” thick
4 apples, peeled and cut into thick wedges
3 tbsp. brown sugar or Sucanat
3 tbsp. lemon juice
1 ½ c. vegetable broth
salt, fresh ground pepper
Preheat oven to 450F.
In a large skillet, heat butter, then add onion and sauté for abuout 8 minutes until translucent. Add potatoes, apples, 2 tbsp. sugar and juice. Stir for about 2-3 minutes, until sugar is dissolved.
Pour in broth, salt and pepper. Increase heat to a boil for 2 minutes.
Transfer mixture to a large glass baking dish. Cover, and bake for about 25 minutes until potatoes are tender.
After re-heating, sprinkle remaining sugar and bake until lightly browned.
Basic Rice Bake
4 c. vegetable broth
1 ½ c. brown rice
1/3 c. butter or magarine
2 large white onions, chopped
1 c. celery, chopped
1 c. carrots, chopped
1 ½ c. mushrooms, sliced
¼ c. fresh parsley, chopped
1 ½ tbsp. poultry seasoning
½ tsp. salt
fresh ground pepper
In a large pot, bring rice and 3 ½ c. broth to a boil. Lower, and simmer until rice is tender, about 35 minutes. (Check the package to make sure).
Meanwhile, melt butter in a large skillet. Saute together vegetables until cooked through. Add remaining ingredients (including broth).
Preheat oven to 350F.
When rice is finished, pour into a lightly greased 9×13 baking dish and bake for 25 minutes.
Cranberry Sauce not from the Can
2 c. fresh or frozen cranberries
½ c. orange juice
½ c. honey
2 tsp. grated orange rind (optional)
½ c. walnuts, chopped and toasted
In a large saucepan, stir together cranberries, juice, and honey. Simmer for about 5 minutes until cranberries break. Remove from heat and stir in rind. Cool, then cover and chill in the fridge. Before serving, sprinkle with walnuts.
Now relax, enjoy… And well, save me some.
You won’t be a zsammgsuffa* with this menu!
October 1st, 2007Two weeks of beer, mass amounts of heart food, and celebration.
Welcome to Oktoberfest.
This two-week-plus festival is held each year in Germany, with over six million people attending. Similar events happen with Germans celebrating just the same. After living for four years in Kitchener-Waterloo, I definitely got a taste of their traditions! (And beer. And food.)
If you’re keen on that new brunette in your philosophy class, or that cool dude that works at the café on the corner, why not have a get together that’ll sneakily allow you to slide your way in?
Make the menu easy with these three basic recipes, then ask your buddies to bring a little something to contribute.
So strap on your lederhosen, and slap on your favourite ‘Oktoberfest in Germany’ album. It’s time to win some hearts through some traditional German cuisine.
And beer.
Having a party can cost you a few bucks, but you want to have fun without ending up with empty pockets.
For a main dish, try an easy Fried Bratwurst dish, with a sauté of German delights.
(serves 10)
You’ll need:
1 large red cabbage, sliced in thin pieces
2 tbsp. butter or margarine
2 white onions, chopped
8 granny smith apples, cored and cut in slices
1 ¼ c. water
2 tbsp. white vinegar
3 tbsp. brown sugar or Sucanat
15 -20 sausages (Bratwurst)
dash or salt and pepper
In a large pot over medium-high heat, melt the butter or margarine, but reserve about ½ tbsp. Add onion and sauté until near translucent. Add cabbage and apples and stir together.
In a small bowl, mix together vinegar, water, sugar. Pour over apples and cabbage, bring to a boil. Cover, then reduce heat. Simmer for about 35 minutes.
Heat the remaining butter in a frying pan, and brown sausages on medium until cooked through.
Serve atop cabbage and apple mixture.
Note: Cabbage sauté can be made the day (or a few days) before, to save you time the day of your gathering.
Serve with a traditional German Potato Salad (for 10)
You’ll need:
10 c. white potatoes, sliced about 1/4 inch thick
5 c. vegetable or chicken broth
1 c. onions, finely chopped
10 slices of bacon, chopped
3 tbsp. sugar
5 tbsp. lemon juice
2 tbsp. Dijon mustard
chives and fresh parsley
salt and fresh ground pepper
Bring potatoes and broth to a boil, then reduce to a simmer. Cook until potatoes are tender. Reserve about ½ c. stock, and drain the potatoes. Set aside.
Meanwhile, fry bacon in a skillet until nearly browned. Add onions, continuing to sauté until onions are cooked through and bacon is browned. Reserve fat, and set bacon aside.
Whisk together lemon juice, sugar, mustard, and about ¼ c. bacon fat (if you don’t have enough, add enough oil to have ¼ c. fat in total).
Toss with potatoes, bacon and onion. Add reserved broth until moistened and a good consistency. Season with salt and pepper, and stir in parsley and chives.
Wait at least an hour before you serve it, and serve warm or at room temperature.
Because that gassy cabbage might overpower the party, make sure you look extra gorgeous in that lederhosen and enjoy your German feast… And hopefully win a heart or two.
*in German, it means ‘person with a bad rep’. Check out other Oktoberfest lingo with this. (http://www.oktoberfest.de/en/14/)
red delicious, golden delicious… so delicious
September 21st, 2007I love Ontario for its fresh, local goodness. I’ve mentioned it before, but really – you can’t beat a good bite straight from your garden (or local farmer’s market). This week’s celebration of Autumn definitely puts the taste of apple pie in my mouth. I sit here in glee thinking about the fabulous produce in my kitchen, waiting to get prepared in a million ways.
Or, you know, eaten.
Lucky for us, in Ontario we have fourteen fabulous varieties of apples.
You’re probably familiar with:
Golden Delicious, a firm and juicy, yellow-ish apple. Most people like it’s sweeteness as a good eating apple. I like using it for stuffed apples. It doesn’t break apart like some of them, when you bake them.
Red Delicious are large, firm, sweet and juicy like their golden counterpart. They fall apart when cooked, and great for cold salads, like slaw.
Gala are on the smaller side and have a orange-yellow colour with a little red. At their peak, they are sweet and fresh, a good eating apple.
Empire look like McIntosh but are firmer like Red Delicious. An all-time favourite of my mum, I tend to use it in a lot of family desserts. It’s a delicious eating apple, with a juicy and firm exterior and slightly tart.
McIntosh apples are probably the most common. They have a juicy flesh and have a sweet taste that escalates as it gets riper. Good for eating if at it’s peak, but they tend to get mealy quickly. I like these for applesauce.
Idared are on the larger side. They are tart and keep their shape when baked. I like using them for baking.
Fuji are a cross between the Delicious and another variety called Ralls Janet. On the larger side, they are firm and slightly pink. Perfect for eating. And a little less common…
Northern Spy have bright red stripes and along shape. They are perfect for baking and relatively large.
Crispin apples are a relative of Golden Delicious. They are quite large, tart and firm. Great for applesauce.
Cortland are similar to McIntosh, with orange stripes. They are mild and sweet, and resist browning, making it perfect for desserts or dishes that require fruit to stay out.
Russet (which makes me think I’m about to bite a raw potato) are sweet, tangy, and perfect for eating out of hand,
Spartan are similar to McIntosh, too, and excellent for pie filling.
Jona Gold are part of the Golden Delicious family. They have a slight red blush over a yellow apple, and perfect for cooking because of their coarse texture.
Honeycrisp are very sweet and tasty, perfect fresh. They are crisp and large and frankly, more expensive at all of the farmer’s markets here! But worth it if you want a tasty snack. So go grab a whole bunch of your favourites, and make use of them to win some hearts.
Apple Drop Cookies ½ c. margarine or butter
1 ¼ c. brown sugar or Sucanat
1 egg or egg replacer 2 c. flour of choice 1 tsp. baking soda ¼ tsp. salt 1 tsp. cinnamon ½ tsp. cloves ¼ tsp. nutmeg 1 c. apples, cored and diced 1 c. sultanas, raisins, or dried cranberries ¼ c. milk or soymilk Preheat oven to 400F. In a large mixing bowl, beat together butter/margarine and brown sugar until fluffy. Beat in egg and blend together. In a separate bowl, stir together flour, baking soda, salt and spices. Mix half of this into the wet mixture, then stir in apple and raisins. Mix in remaining dry ingredients with milk and mix well. Drop by spoonfuls onto a lightly greased baking sheet, and bake in preheated oven for about 10-12 minutes. Let cool slightly and put onto baking sheets. I f desired, create a glaze with 1 c. icing sugar, mixed with a few dashes of milk and cinnamon. Drizzle onto cookies.
Harvest Oven Apples 3 tbsp. raisins 3 tbsp. chopped walnuts ¼ c. maple syrup ¼ c. apple juice (or water) 1 tbsp. butter or dairy-free margarine ¼ tsp. cinnamon 1/8 tsp. nutmeg 2 large apples Preheat oven to 350F. In a bowl, mix together raisins and walnuts. In a saucepan over high heat, bring syrup, juice, butter, and spices to a boil. Reduce ands simmer for about 2 minutes, uncovered. Meanwhile, core apples and place in a baking sheet. Fill each one with nuts and raisins, then pour liquid over top of apples. Bake for about 30 minutes until tender, and let sit before eating. What’s even better? Some vanilla ice cream dolloped on top, of course.
Smooth Squash Soup ½ tbsp. oil 1 medium white onions, chopped 1 clove of garlic, minced ½ tsp. ground thyme 2 ½ c. butternut squash, chopped and peeled 2 c. apples, chopped 3 c. vegetable broth 1/3 c. milk or dairy-free milk dash of nutmeg white pepper to taste salt to taste In a large saucepan, heat oil. Cook onions about 5 minutes until translucent, then stir in garlic and thyme. Toss to combine, then add squash, apples and broth, and spices. Bring to a boil, reduce and simmer for about 20 minutes, until squash is tender. Using an immersion blender right in the pot, puree carefully. Stir in milk and serve immediately. What are your favourite apple tastes? Want to know how to satisfy your cravings and not sure of the recipe? Need some fall inspiration? Contact me!
dorm ‘cooking’
September 13th, 2007Nothing screams university romance like bringing back them back to your lovely dorm.
You know, for dinner.
So what do you do when you’ve only a microwave to your name?
Sure, you could romance her with heating up those last two cans of Alphaghetti. Or perhaps you still have half of that bag of dill pickle chips calling your name? Better yet, I’m sure that Kraft Dinner could make it’s debut.
Yep. And so will that Freshman 15.
Listen: eat healthy. Really. Just because you’re not living with your mom doesn’t mean that you can eat loads and loads of grilled cheese daily and uber amounts of Golden Grahams because they were forbidden in your house. Not that I did that. Obviously.
So since “Jenny” mentioned she was stopping by after her evening English lecture, why not be prepared with the delicious, easy, microwave friendly meal, that screams a little ‘gourmet’ and won’t make the waistline creep up? (“Jenny” would reprimand my run-on sentence with her English knowledge, I bet.)
Off the grocery store and get:
- tilapia or other mild, whitefish fillets
- butter or margarine of choice
- a lemon
- fresh dill (if possible, but dried is fine)
- salt and pepper (if you don’t have it)
- fresh garlic (if possible, but garlic powder is fine, too)
- asparagus
- tomatoes
- English cucumber
- 2 apples
- brown sugar
- quick-cooking oats
- whole grain flour of choice
- cinnamon
- maple syrup (optional)
Please note: check your food places on campus… Some of these might be accessible for no cost. Ahem.
The Main Course: Dilled Lemon Fish
I choose tilapia for it’s slightly sweet and mild taste. Everyone I know who ‘hates fish’ is keen on tilapia.
Place fish fillets in your microwave safe dish. Cut butter/margarine (about1-2 tbsp. depending on how much fish you choose to make over fish.
Cover with chopped fresh dill, salt, and pepper. Grate lemon rind (you can use a sharp knife and peel it, too), over fish. Make sure you don’t peel the white part of the lemon (the pith) ? very bitter!
Drizzle with fresh lemon juice, cover, and cook on high for about 4 minutes, until fish is opaque and can flake with a fork.
The Side Dish: Seasoned Asparagus
Really, you can cook any veggie in the microwave, but asparagus is a little more ‘posh’ than your average steamed broccoli.
Trim the tough ends of the asparagus, and then cut into 3 pieces each. Sprinkle with salt, pepper, and minced garlic or garlic powder. Sprinkle with some of the remaining lemon juice, and add a bit of butter. Cover and microwave on high for about 3 minutes. Stir, then microwave for about 2 more.
The Other Side: Tomato / Cucumber Salad
Especially delicious if ingredients are in season, cut tomatoes and cucumbers in chunks. Toss with salt, pepper and fresh dill. Easy, fresh and delicious –but also a nice compliment to the meal.
The Dessert: Apple Crisp
Core and slice two apples. Put them in a microwave safe dish.
In a bowl, mix together about 2 ½ tbsp. melted butter, 2 tbsp. brown sugar, ¼ c. oats, 3 tbsp. flour, and about ½ tsp. cinnamon. Sprinkle over the apples and cook on high for about 10 minutes, until apples are soft.
Drizzle with syrup, if desired.
After this, ‘Jenny’ might be ready for dessert number 2.
hey there, honey
September 7th, 2007It can be frustrating in a new relationship than adapting and learning different cultures. But like in ALL aspects of life (that’s right, ALL), food can win over the coldest of hearts.
The Jewish Holiday of Rosh Hashanah begins next Wednesday. It’s a two day celebration (ending Friday), when the Sabbath starts. There are ten days (beginning with Rosh Hashanah) and ends with Yom Kippur are called “the Days of Awe” or “Days of Repentance”. The Jewish consider their sins and repent before Yom Kippur, a day where they fast, contemplate, and pray. It is broken at the end with dairy-filled breakfast foods.
[Note: I am not Jewish, and I did a little research for the details. If I made an error, I apologize, and please let me know!]
Honey on Rosh Hashanah is largely represents in meals. The honey, among other things, represents the sweet new year to come, along with references from scripture.
This easy to prepare Honey Cake is not only delicious, but will impress the new beau, his family… Or well, just your own belly.
You’ll need:
2 ½ c. flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
½ tsp. cloves
3 eggs, lightly beaten
1 c. honey
1 c. sugar
½ c. oil
½ c. unsweetened applesauce
½ c. brewed coffee
¼ c. water
Preheat oven to 350F. Lightly grease a 12 cup bundt pan or 13×9 pan.
In a large mixing bowl, combine dry ingredients. Separately stir together wet ingredients.
Make a well into the centre of the dry ingredients, and pour in wet ingredients. Whisk together well.
Pour into prepared pan and bake for 45-50 minutes, until an inserted toothpick comes out clean.
Delicious and tasty – any time of year.
Now, go make me one.
