Gold Forest Grains – Homemade Bread

 

Bread

March was Nutrition Month and in true dietitian style we had a potluck on Dietitian Day to celebrate. One of my coworkers made mini muffins using Gold Forest Grains flour – a local processor of farm-milled organic flour and whole grain products. I have been meaning to try out their flour for a long time now, but trying those delicious muffins put a fire under me. After a day at the Old Strathcona Market I stopped by the Gold Forest Grains stall and picked up some Park Wheat Flour. “This is organic whole grain flour milled fresh daily from a antique variety of wheat called Park. This is the freshest baking quality flour available anywhere…guaranteed. Made from a heritage variety of Hard Red Spring Wheat. The protein for this wheat is perfect for bread and general baking.” I went to their blog to find a recipe for bread and I decided on the “Gold Forest Bread” recipe, mostly because it had a shorter cooking time and I REALLY wanted to eat bread. Stat. I have made this bread twice and my mom has made it once and it was delicious every time. I kept my bread in a ziploc bag and it stayed fresh for almost a week! You need to try this recipe and you need to try Gold Forest Grains flour.

Ingredients:
– 1.5 cup milk
– 2 tsp yeast
– 2 Tbsp honey
– 4 cups park wheat flour
– 2 tsp salt
– 0.25 cup oil

Instructions:

1. Heat milk in a sauce pan until it reaches 100 degrees. Remove from heat.
2. Add yeast and honey to milk and stir until well mixed. Set aside for 10-15 minutes or until it begins to bubble and foam.
3. In a mixer using the bread hook, add flour and yeast mixture and mix on low.
4. Add oil and salt and allow to mix for 10 minutes. While the bread is mixing, grease a loaf pan.
5. Once the dough is kneaded it will be elastic feeling and moist to the touch. Shape it to the bread pan and place pan in a warm spot with a light towel over top.
6. Let dough rise for about an hour.
7. After risen, put in an oven at 375 degrees F for 45 minutes.

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Happy St. Patrick’s Day – Green Smoothie

I have taken to the green smoothie trend as of late and being that it is St. Patrick’s Day I thought it would be the perfect time to share it with all of you! I have been drinking this just about every morning for the past two weeks and I still love it, which must count for something…

Green Smoothie

Ingredients:

– 1/2 cup plain 0% greek yogurt
– 1 banana (fresh or frozen)
– 1/2 cup frozen pineapple
– 1/2 cup frozen mango
– 1 cup skim milk
– 1/2 cup fresh spinach
– 1-2 Tbsp fresh cilantro

Instructions:

– Put everything in the blender, blend until smooth, and enjoy!

Week in Review

So I’m not sure if you’ve heard… but my New Year’s resolution was to become a morning person. When I told Alex & my mom & my friends they all looked at me like I was an idiot & proceeded to tell me it was never going to happen. I like to sleep a lot more than the average individual. Prior to this little experiment I would have told you that I need at LEAST 8-9 hours of sleep to function as a contributing member of society. Now I would say it’s probably more like 7-8 hours. I have been extremely successful thus far & now have the time to not only make dinner on a more regular basis but also make it to the gym (which probably has something to do with me being energetic on 7-8 hours of sleep)! Here are the recipes I tried out last week. There is a good mixture of vegetarian & animal proteins, in my opinion.

Easy BBQ Tofu

Tofu

Ingredients:

  • 1 package firm tofu
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1/4 cup of BBQ sauce (I used Kraft low calorie)

Instructions:

  1. Preheat a skillet over medium-high heat. Slice tofu into rectangles.
  2. Add oil to the skillet and then the tofu. Spread tofu out into a single layer, season with salt, pepper, and garlic powder, and fry for about 5 minutes over medium-high heat.
  3. Flip each piece of tofu and fry for another 5-6 minutes, or until golden all over.
  4. Remove from heat and stir in the BBQ sauce to coat the tofu. Serve immediately with more sauce on the side if desired.

I served this with gourmet (kidding) minute rice (Alex’s favourite) & steamed broccoli with chipotle salt!

Adapted from Oh She Glows

Italian Bean Balls

beanballs

Ingredients:

  • 3/4 cup walnuts, finely chopped and toasted
  • 3/4 cup rolled oats, processed into a coarse flour
  • 1 cup shredded carrot
  • 1/2 cup fresh parsley, finely chopped
  • 2 Tbsp dried basil
  • 3 large garlic cloves, minced
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 egg
  • 1/2 Tbsp olive oil
  • 1 tsp dried oregano
  • Salt to taste
  • Pepper to taste
  • 1/4 tsp smoked paprika

Directions:

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper. Toast the walnuts for 7-9 minutes until fragrant and golden.
  2. Meanwhile, add the oats into the food processor and process until finely chopped. You want the texture to be like a coarse flour.
  3. Add the grated carrot, chopped parsley, basil, garlic, walnuts, and oat flour into a large bowl. Stir to combine.
  4. Add the drained and rinsed beans into the food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact, but don’t completely puree the mixture. Stir the processed beans & egg into the bowl with the vegetables & oat flour.
  5. Stir the oil, oregano, salt, pepper, and paprika into the bowl.
  6. Shape the mixture into 18-20 balls (the size of golf-balls), packing each ball tightly between your hands so it holds together well. Place each ball onto the prepared baking sheet an inch or two apart.
  7. Bake for 20 minutes, then gently flip the balls and bake for another 15-20 minutes until golden on both sides.
  8. Serve with spaghetti squash & pasta sauce

Adapted from Oh She Glows

Roasted Tomato & Chicken Flatbread with Cashew Cheeze

flatbread

Ingredients:

roasted tomatoes:

  • 2 lb tomatoes, chopped
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar
  • Salt & pepper to taste

basil cashew cheese:

  • 2 garlic cloves
  • 1 cup loosely packed fresh basil
  • 1/4 cup roasted tomatoes (from above)
  • 1 cup raw cashews, soaked in water for at least 1 hour
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp olive oil
  • 2 Tbsp water
  • 2 Tbsp nutritional yeast
  • Salt to taste

Crust:

  • Large tortillas

Instructions:

  1. Place cashews in a bowl of water and soak for at least 1 hour. Rinse and drain before use. Preheat the oven to 375F and line a baking sheet with parchment paper. Chop tomatoes and place in a bowl and mix with olive oil, vinegar, and season with salt and pepper. Spread out on prepared pan and roast for about 30 minutes. Remove and reduce heat to 350F.
  2. For the sauce: In a food processor, mince garlic cloves. Add the basil followed by the roasted tomatoes and drained and rinsed cashews. Stop to scrape down the side of the bowl. Add in the rest of the ingredients and blend until super smooth. Season with salt.
  3. Place your desired amount of tortillas on baking sheet. Spread sauce on each tortilla followed by a generous amount of roasted tomatoes. Bake in the oven for 13-15 minutes at 350F or until crisp and golden. Serve immediately.

Adapted from Oh She Glows

 

Pork Chops with Peppered Apples & Warm Chard Slaw

 Porkchop

Ingredients:

  • 8 boneless fast-fry pork chops
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp olive oil

Peppered Apples:

  • 1 Tbsp butter
  • 3 sweet-tart apples, cubed
  • 1/4 cup apple cider
  • 2 tsp honey
  • 1/2 tsp coarse pepper
  • 1 pinch salt

Warm Chard Slaw:

  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp honey
  • 1 bunch Swiss chard, chopped
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions:

  1. Peppered Apples: In skillet, melt butter over medium-high heat; cook apples, stirring often, until tender crisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep warm.
  2. Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
  3. Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops, apples & starch of your choice.

Adapted from Canadian Living

Shrimp & Tomato Stew with Lemon Orzo

 shrimpstew

Ingredients:

  • 2 tsp olive oil
  • 3 green onions, chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp each smoked paprika, and ground cumin
  • Pinch hot pepper flakes
  • 1 can (796 mL) diced tomatoes
  • 1 bag peeled & deveined shrimp, thawed
  • 2 Tbsp chopped fresh parsley

Lemony Orzo:

  • 1 cup orzo pasta
  • 1/2 tsp grated lemon zest
  • 1 tbsp lemon juice

Instructions:

  1. In large nonstick skillet, heat oil over medium heat; cook leek, carrot and fennel, stirring occasionally, until softened and light golden, about 7 minutes. Stir in garlic, half each of the pepper and salt, the paprika, cumin and hot pepper flakes; cook, stirring, until fragrant, about 1 minute.
  2. Stir in tomatoes and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
  3. Sprinkle shrimp and scallops with remaining pepper and salt. Stir into tomato mixture; cook, stirring occasionally, until shrimp are pink and scallops are opaque, 5 to 7 minutes. Stir in parsley.
  4. Lemony Orzo: Meanwhile, cook orzo according to package directions; drain. Stir in lemon zest and lemon juice. Serve with stew.

Adapted from Canadian Living

Fresh Start to the Year – Inspired by Oh She Glows

I had the best holiday season this year! Between relaxing on the beach in Mexico, spending time with family and friends, and eating four (yes, four!) big dinners I couldn’t ask for anything else. I got absolutely spoiled beyond belief (still cashing in on having divorced parents at 25 years old) but I have to say that one of my favorite gifts this year was the Oh She Glows cookbook by Angela Liddon. I have been following the Oh She Glows blog for the past 6 years and I absolutely love everything about it. She has a really cool story including overcoming an eating disorder, starting a small business selling Glo Bars at the Farmer’s Market, and eventually transitioning to a full time job creating recipes, taking photos of her food, and blogging about it! Although I don’t follow a vegan diet, I find her recipes so creative and super tasty! I usually make easy non-vegan swaps such as using cow’s milk instead of plant milk, regular eggs instead of flax eggs, regular cheese instead of vegan cheese.. you get the idea.

So for the first week of post Christmas gluttony I decided to plan all of my meals out of my new cookbook! Alex loved the sound of all the recipes right until I let it slip that we should probably add meat to one of the meals, considering they’re all vegan…”That’s a vegan cookbook?! If I would have known that I wouldn’t have told my brother to buy it for you!!” Needless to say, when all was said and done he was more than satisfied with everything he ate!

PS. I have added/changed a few thing as compared to the original recipes.

Here is our week in review:

Cream of Tomato Soup with Roasted Italian Chickpea Croutons

tomatosoup

Ingredients:

Chickpea Croutons
– 1 (15 oz) can of chickpeas, drained and rinsed
– 1 tsp olive oil
– 1/2 tsp dried oregano
– 1/8 tsp of paprika
– 1 tsp garlic powder
– 1/4 tsp onion powder
– salt to taste

Tomato Soup
– 1 Tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup raw cashews, soaked (overnight)
– 2 cups vegetable broth
– 1 (28 oz) can whole peeled tomatoes, with their juice
– 1/4 cup oil-packed sun-dried tomatoes, drained and rinsed
– 4 Tbsp tomato paste
– 1 tsp dried oregano
– salt to taste
– 1/2 tsp black pepper

Instructions:

– Preheat oven to 425 degrees F and dry chickpeas thoroughly with paper towels.
– Transfer chickpeas to a bowl and combine with olive oil, oregano, paprika, garlic powder, onion powder, and salt.
– Line baking sheet with parchment paper and spread chickpeas in even layer on the baking sheet.
– Bake for 15 minutes, shake pan from side to side and cook for 15 minutes more.
– Let cool on baking sheet for 5 minutes.

– In a large saucepan, heat olive oil over medium heat. Add onion and garlic and saute for 5 minutes.
– In a blender, combine soaked cashews and broth and blend on high until creamy.
– Add garlic/onion mixture, tomatoes, sun-dried tomatoes, and tomato paste and blend until smooth.
– Pour tomato mixture into saucepan over medium high heat. Bring to a simmer and stir in oregano, salt, and pepper.
– Top soup with 1/2 cup of chickpea croutons and enjoy!

Empowered Noodle Bowl with Thai Peanut Sauce

noodlebowl

Ingredients:

Peanut Sauce
– 1 clove garlic
– 2 Tbsp sesame oil
– 3 Tbsp peanut butter
– 2 tsp fresh ginger, grated
– 3 Tbsp lemon juice
– 2 1/2 Tbsp soy sauce
– 2 tsp brown sugar

Salad
– 2 chicken breasts, cooked and diced
– 4 oz soba noodles
– olive oil for the noodles
– 1 (16 oz) bag edamame beans, shelled
– 1 red bell pepper, diced
– 1/2 cucumber, diced
– 1 carrot, diced
– 4 green onions, chopped
– 1/4 cup cilantro, chopped
– sesame seeds, for serving

Instructions:

– In a food processor, combine garlic, sesame oil, peanut butter, ginger, lemon juice, soy sauce, sugar, and 3 Tbsp water. Process until combined.
– Cook the soba noodles according to package instructions. Be sure not to overcook them. Drain the noodles and rinse under cold water. Transfer to a large bowl and drizzle with olive oil (to prevent noodles from sticking).
– Add chicken, edamame, pepper, cucumber, carrot, green onion, and cilantro to noodles. Toss until well combined.
– Garnish with sesame seeds.

Loaded Savory Oatmeal and Lentil Bowl

Savouryoatmeal

Ingredients:

– 1/3 cup rolled oats
– 1/4 cup green lentils
– 1 3/4 cup vegetable broth
– 1 clove garlic, minced
– 3 Tbsp onion, diced
– Salt and pepper, to taste

Toppings
– Salsa
– Hummus
– Tomato, chopped
– Cheddar cheese, shredded
– Cilantro, chopped
– Chipotle salt

Instructions:

– In a medium saucepan, combine the oats, lentils, broth, garlic, and onion. Bring the mixture to a low boil over medium high heat. Reduce the heat to low and simmer, uncovered, for 12 minutes, or until thickened. Season with salt and pepper.
– Add desired toppings.

Chana Masala

Chala

Ingredients:

– 1 Tbsp olive oil
– 1 1/2 tsp cumin
– 1 onion, diced
– 1 Tbsp garlic, minced
– 1 Tbsp ginger, grated
– 1 serrano pepper, minced
– 1 1/2 tsp garam masala
– 1 1/2 tsp coriander
– 1/2 tsp tumeric
– salt to taste
– 1/4 tsp paprika
– 1 (28 oz) can diced tomatoes
– 3 cups chickpeas, drained and rinsed
– Lemon juice
– Cilantro, chopped

Instructions:

– In a large saucepan, saute the onion, garlic, ginger, and serrano in olive oil. Cook for a few minutes and add garam masala, cumin, coriander, tumeric, salt, and paprika and cook for 2 minutes.
– Add diced tomatoes, raise heat to medium high and add the chickpeas. Simmer for 10 minutes.
– Serve over rice and top with lemon juice and fresh cilantro.

Caulipower Fettuccine Alfredo

Serve along side a baked chicken breast and Caesar salad!

caulipower

Ingredients:

– 4 cups cauliflower florets (1 bag frozen florets)
– 1/2 tablespoon extra virgin olive oil
– 2 cloves garlic, minced
– 3/4 cup milk
– 1/3 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– Salt to taste
– Pepper to taste
– Whole wheat fettuccine

Instructions:

– Add cauliflower florets to a large bowl, add water and microwave for 5 minutes or until heated through.
– Meanwhile, add oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant.
– In a blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. Set aside.
– Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
– Add cauliflower sauce into the pot and add the drained pasta. Heat over low until heated through. Salt to taste.

Chicken Milanese with Celery Root Puree

Over the past summer I have had the opportunity to spend many Saturdays at the Farmer’s Market and it has really opened my eyes to availability and seasonality of foods. When you shop at the grocery store you see the same fruit and vegetables stocking the aisles nearly every month of the year but at the Farmer’s Market you see exactly when food is available and at it’s peak – because if it’s not, you probably won’t be able to find it. I’ve also found that if you are looking for something a little bit more unique you likely won’t find it at Superstore or Save On but you can almost always find it at the City Market on 104 Street!

Celery root is something that I have never used before in cooking and I actually didn’t even know what it looked like. So when I was wondering around Kuhlmann’s I had to ask someone to send me in the right direction and boy am I happy they did! Here’s a photo of what celery root or celeriac looks like:

CeleryRoot2

Anyways, I found a recipe for Chicken Milanese with Celery Root Puree on the Canadian Living website and I was excited to try it out (after looking at three different grocery stores for celery root and finally finding it at the Farmer’s Market). Chicken Milanese is a Latin American dish where breaded meat fillet preparations are known as a milanesa. I lightened this one up by baking the chicken rather than frying it and getting rid of the cream in the puree and substituting milk instead.

This would be a great dish to make for friends because it is delicious, not overly adventurous for those picky eaters and looks beautiful!

Chicken Milanese

Ingredients:

4 chicken cutlets
salt and pepper to taste
1/4 cup whole wheat flour
1 egg
1 Tbsp grainy mustard
1 cup panko bread crumbs
1 Tbsp olive oil
3 Tbsp lemon juice
3 cup arugula
1 cup celery root leaves (I added them in because they were just so dang tasty!)

Celery Root Puree:

1 celery root, chopped
1 russet potato, chopped
2 cloves garlic, smashed
1/3 cup gruyere cheese, shredded
1/4 cup skim milk
1 Tbsp margarine
salt and pepper to taste

Instructions:

Preheat oven to 450 degrees.

Sprinkle chicken with salt and pepper. Place flour in shallow dish. In separate shallow dish, whisk egg with mustard. Place panko in third shallow dish. Dip chicken into flour, shaking off excess; dip into egg mixture, letting excess drip back into dish. Press into panko to coat. Place on waxed paper–lined rimmed baking sheet; refrigerate for 10 minutes.

Using an olive oil mister or cooking spray, lightly coat baking sheet. Place breaded chicken on sheet and lightly coat chicken (to get a nice golden crust). Bake for 15 minutes or until inside is no longer pink.

Celery Root Purée: Meanwhile, in large pot of boiling water, cook celery root, potato and garlic until tender, 12 to 15 minutes. Drain; return to pot. Dry over low heat, shaking pan often, for 1 minute. Transfer to food processor; add Gruyère cheese, milk, margarine, salt and pepper. Purée until smooth.

In bowl, whisk olive oil with lemon juice toss with arugula and celery root leaves. Serve over chicken and celery root purée.

Four Grain Pancakes

I’m not quite sure how I feel about this whole having a stat holiday on a Tuesday thing. The reason I least like Sunday’s is because the whole day is in anticipation of Monday – getting groceries, planning meals, doing laundry, cleaning the house, etc. By putting a stat holiday in the middle of the week it’s like getting two Sunday’s rather than two Saturday’s and that is definitely the lesser option. Anyways, to celebrate having an extra Sunday Stephanie came over and we watched Julie and Julia! Every time I watch that movie I get inspired to cook classics – not the fancy ‘superfoods’ cooked in coconut oil, crusted in chia seeds, and dipped in vegan cheese sauce kinda food. So what did I do? I downloaded “The Joy of Cooking” app and obsessively started going through it. I’m going to make a point of cooking something from it each week because I think it’s crazy that I have recipes for nut butters and chia seed puddings stored in my memory but I wouldn’t be able to make a loaf of bread without Google!

To celebrate sleeping in on a Tuesday I made Four Grain Pancakes with a few healthy substitutions because I just can’t help myself…

Image

Makes 18 pancakes (4″)

Ingredients

1 cup whole wheat flour
3/4 cup all purpose flour
1/3 cup cornmeal
1/4 cup large flake oats
2 tbsp Splenda2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 3/4 cup skim milk
2 tbsp margarine, melted
2 tbsp 0% greek yogurt
2 tbsp apple sauce
3 eggs

Instructions

Whisk all dry ingredients together in a large bowl.

In a smaller bowl, combine milk, margarine, yogurt, apple sauce, and eggs.

Mix the wet ingredients quickly into the dry ingredients. Don’t over beat. Use just enough strokes to moisten the dry ingredients.

Test your pan by dropping a small amount of cold water into it. If the water sputters the pan is ready to go! Spray the pan with a small amount of cooking spray.

Pour the batter into the pan and allow to cook for 2-3 minutes. When the surface of the pancake begins to bubble check for brownness and flip the pancake. The second side will cook in half the time.

Serve immediately or keep warm in a 200 degree oven on a baking sheet.

I topped mine with some homemade Nutella and fresh bananas but you can top it with syrup, fresh berries, PB, or whatever you have on hand!

Chocolate Hazelnut Spread!!

I recently came across a recipe for homemade Nutella…this is BIG news for me as I have a little bit of a love affair with the chocolate and hazelnut combo. Nutella, hedgehogs, bacio ice cream – the list continues. Any excuse to indulge in chocolate hazelnut spread is a good one, but I can now say that this little gem is a part of my regular and healthy diet! By no means is this the real thing, but it tastes dang close when you put it alongside peanut butter in a sandwich 🙂

Image

Chocolate Hazelnut Spread
Adapted from Chocolate Covered Katie

Ingredients

2 cups raw hazelnuts
1 1/2 tbsp vanilla extract
1/4 cup cocoa powder
1/3 cup Splenda
pinch of salt
1/2 cup skim milk

Ingredients

Roast hazelnuts for 8 minutes at 400 F
Rub hazelnuts in a damp towel to remove skins
In a food processor, blend the hazelnuts until they’ve turned to butter
Add all other ingredients and blend until mixture has a smooth consistency

Enjoy!