Chipotle Spiked Mexican Lasagna with a twist

I've experimented with a number of different Mexican style lasagnas over the years - some with pasta others with tortillas -  all yummy.

But this time, I wanted to do something different.

The inspiration for this dish came from chipotle - or smoked chili pepper - one of my favourite ingredients.  I was in the mood for something bold, flavourful and comforting (it is fall after all), but without the traditional carbohydrates (the ultimate comfort food).

Although we've now completed our grain free experiment, we are still looking to moderate our overall intake of sugar.  One of the things that's critical to successfully balancing carbohydrate intake is obtaining sufficient amounts of protein and natural fats as a way of ensuring nutrient adequacy and achieving a sense of satiety.  If you go through the day feeling hungry all the time, you will not be happy nor, ultimately, successful.

For this recipe, I chose protein rich tofu as my lasagna 'noodles' and...before you run away, you should know that it turned out very well both in texture and taste.  In fact, my husband didn't even realize that it was tofu in the lasagna until I told him (mind you, he doesn't usually notice when I get my hair cut either. Nevermind that). 

It's amazing what a few tasty ingredients and seasonings can do.  Hope you enjoy.

Chipotle Spiked Mexican Lasagna with a twist

• 2 Tbsp olive oil
• 2 Tbs chipotle pepper adobo sauce
• 1 block extra firm tofu (approximately 500 grams), sliced lengthwise
• 1 cup cottage cheese
• 2 cups ricotta cheese
• 1/2 cup fresh cilantro, chopped
• 3 zucchini, sliced lengthwise and salted
• 3 red bell pepper, roasted using this method
• 2 cups black beans, thoroughly rinsed if using canned
• 1/2 cup chopped green chilies
• 1/2 chunky salsa
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup sharp cheddar cheese, grated

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Important Notes:

This lasagna has 6 layers.  Depending on how much time you have and your taste preferences, you can pick and choose whatever layers appeal to you - and leave the others behind or modify as desired. 

If you are going to do the full Monty, I suggest preparing the roasted bell peppers (according to instructions linked above), ahead of time. Similarly, you can prepare the tofu sheets and zucchini in advance as well, to simplify.

Zucchini is a lovely vegetable and a very nice addition to this lasagna.  However, like most vegetables, zucchini contains a lot of water.  Gently salting the zucchini is helpful in absorbing some of the water and minimizing the issue of pooling water at the bottom of the cooked lasagna.  One technique is to spread sliced zucchini on a kitchen towel or paper towel and sprinkle with sea salt.  After 5 or 10 minutes, you can wrap zucchini with towel to gently squeeze out excess moisture. 

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Heat oven to 400 F.

Begin by holding tofu block upright and slicing tofu lengthwise into approximately 1/8" slices.

Place tofu slices on a lightly greased foil lined baking sheet. In a small dish combine adobo sauce and olive oil. Brush mixture onto one side of tofu slices.

Bake tofu for approximately 10 minutes, remove from oven, flip and brush the other side with adobo sauce.  Return tofu to oven for another 10 minutes.

Remove tofu.  Allow to cool slightly and then use tofu sheets to line bottom layer of your lasagna dish (mine is transparent glass below).  You may have to cut/trim slices to size.

Combine cottage cheese and ricotta in a bowl, mixing to combine.  Spread cheese mixture over tofu layer and then add some chopped cilantro over top.

 Layer zucchini slices over the cheese.

Combine black beans, green chilies and salsa in a bowl and gently spread over zucchini layer. 

Place roasted red peppers and Kalamata olives over black bean layer.

Finally, add grated cheddar cheese over peppers and place lasagna in the oven at 350 F for approximately 45 minutes or until the cheese has melted and the edges of the lasagna are beginning to bubble. 

Remove lasagna from oven -

Allow lasagna to cool and settle for 20 minutes before cutting (the waiting is the hardest part...)

Slow-Roasted Red Peppers in Balsamic Garlic Glaze

The fields are harvested and bare,

And Winter whistles through the square.

October dresses in flame and gold

Like a woman afraid of growing old.

Anne Mary Lawler

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My sister greeted us with these savoury delights when we visited her in the Canadian Rockies for a ski holiday.

She served them naked, right out of the pan.  I'm glad I experienced them this way, undressed, for the first time.  They are stand alone stars that don't need to be bettered.  (And a foodie's tendency is to always try and better).

Full of bold, gorgeous flavours and chewy garlic bites, you can serve these roasted red peppers as appetizers in the raw (my favourite), as a side, or incorporated into a main dish.

Slow-Roasted Red Peppers in Balsamic Garlic Glaze

• 3 red peppers, sliced into generous bite-size pieces
• 6 garlic cloves, sliced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp soy sauce
• Sea salt & cracked pepper

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Heat oven to 300 F

In a small bowl, combine olive oil, balsamic vinegar and soy sauce.

Meanwhile, place sliced peppers in an oven proof dish.  Sprinkle with garlic slices and top with well whisked balsamic glaze.  Add a sprinkle of sea salt and cracked pepper.

Roast peppers for 1 hour, turning on occasion.  Turn oven up to 375 and roast for another 10 minutes or until peppers are sizzling and just beginning to char.  Remove peppers from oven and allow them to cool slightly before serving warm.

All Natural Miniature Chocolate Peanut Butter Cups

Chocolate is a real food in itself - not just a food accessory.  It is highly concentrated, small in bulk, but has remarkable high food value.  Because of this, armies from the days of the Revolution to World War II have carried chocolate in their rations. It is included in the emergency field rations and parachute rations of our armed forces today.  A wholesome, nourishing food, it makes possible many delicious and healthful combinations.

Baker's Favorite Chocolate Recipes, 1943, USA.

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My mom gave me this recipe book some time ago.  I once told her that it was my favourite kind of gift. I adore old publications, their historical references and the surprise and delight of enduring messages found within their soft, yellowing pages.

That, and anything my mom makes with her hands. She's a visual artist. I'm not. I can't draw a stickman - not without sweating anyway.

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So today, a real food recipe. (Not from Baker's mind you, but yours truly).

Silky and delicious, dark chocolate two-bite wonders. 

Three ingredients is all you will need to make your own peanut butter cups: quality dark chocolate, natural peanut butter and raw peanuts.


All Natural Miniature Chocolate Peanut Butter Cups:

• 200 grams 75% cocoa chocolate (two large bars)
• 1/4 cup (or so) nuts only peanut butter, smooth or crunchy as desired
• 1/4 cup peanuts, some chopped and some not

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Makes 12 miniature chocolate peanut butter cups.

Melt chocolate in a sturdy pot on stove over lowest heat.

Meanwhile, place 12 miniature muffin cup liners into muffin cups.  Once chocolate has melted, pour first layer of chocolate - about one flat tsp - into each cup.

Allow chocolate to solidify in fridge for approximately 10 minutes.

Remove muffin tray from fridge and place about 1 tsp of peanut butter in a ball-like shape over each layer of chocolate such that it does not cover the full surface of the chocolate.   This will allow the second layer of chocolate to fill in along the sides of the cup for closure.  I have found that working with cool peanut butter easiest - if you use room temperature peanut butter, it will likely spread to fill the cup.

Pour the second layer of chocolate over peanut butter using about 1 + 1/2 tsp of chocolate. Top each cup with a singular peanut or a few chopped pieces as desired.

Return peanut butter cups to fridge to solidify before enjoying.



Notes:

If you, or your family, are unaccustomed to dark chocolate, you can simply start with a mix of dark and milk chocolate and slowly phase out the milk chocolate over time.

Be sure to store your peanut butter cups in the fridge.  I also like to freeze mine if I make a larger batch. I enjoy them straight from the freezer.  Moving them from freezer to fridge however does not work very well.  It's best to choose one temperature to store them at to avoid discolouration and taste changes.

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More dark chocolate recipes?

You might like to try Inspired Edibles' Orange Chocolate Pâté and our family favourite: Chocolate Clusters.

Warming West African Peanut Chickpea Stew

I won't beat around the bush.

This is my favourite fall stew.  By a long shot. 

It brings together the warmth of cinnamon, chili, curry and ginger in a peanut cilantro sauce that will have you coming back for more.  Happily, this is one compulsion I can live with.

You can make this stew with any nut or seed butter you wish (I particularly like it with peanut), and toss in whatever vegetables you happen to have in the fridge.  I generally double the recipe so that our family of four can enjoy four meals from it.  (It freezes beautifully).

Warming West African Peanut Chickpea Stew

• 2 onions, peeled and chopped
• 1 cup fennel bulb, chopped (instructions here)
• 2 red bell peppers, sliced
• 4 garlic cloves, minced
• 4 cups low sodium vegetable broth
• 4 cups sweet potatoes (about 2 large), peeled and roughly cubed
• 1 large can diced tomatoes (28 fl. oz)
• 2 cans chickpeas (19 fl. oz each), thoroughly rinsed
• 1 Tbsp lemon juice
• 1 Tbsp fresh grated ginger
• 2 tsp chili powder
• 1 tsp each: cumin, curry, cinnamon powder
• 1/4 cup pitted dried dates, chopped into small pieces (substitute dried apricot or golden raisins)
• 3 Tbsp natural peanut butter
• 1/2 cup fresh cilantro, chopped
• Handful of peanuts for topping

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Warm a large saucepan over medium-low heat with olive oil.  Add onions, fennel, peppers and garlic. Cook for approximately 5 minutes.

Add all remaining ingredients except dates, peanut butter, cilantro and peanuts.

Bring mixture to a boil. Reduce heat to lowest setting and cover for 20 minutes. Stir in dates, peanut butter and cilantro. Mix well. Simmer for 5 more minutes and serve warm topped with chopped nuts and diced avocado as desired.

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Coincident with making my most recent batch of African stew, I came across this mouth-watering recipe by Eva on Kitchen Inspirations.  What a perfect pairing.

Baked Oranges in Vanilla Rum Cream

I feel compelled to share that I am utterly in love with this song.

That said, this recipe came about quite by accident one evening in Montreal. 

I had been chatting with a colleague about my dream of baked oranges in syrup (yup, I pretty much think about food all the time). Anyhow, I got back to my apartment that evening and started experimenting with this idea and before I knew it, rum and cream mischievously snuck in to the picture as well.  And happily so. 

This is a simple but sophisticated dessert with a creamy warmth and depth of flavour that will have you and your guests swooning.  It's also different from anything I've experienced before, so I hope you enjoy it's uniqueness too.

Although much of the alcohol burns off during the cooking process (though not the taste), a non-alcohol version is also delicious.  You can simply omit the rum and enjoy as is or consider adding one or two star anise during the baking process.  Simply remove the star anise before serving.  All else remains the same. 

Baked Oranges in Vanilla Rum Cream

• 3 large seedless navel oranges, peeled and sliced into bite size pieces
• 1/4 cup orange juice (dilute not from concentrate)
• 2 Tbsp maple syrup
• 1 Tbsp demerara sugar (substitute brown sugar)
• 2 vanilla beans (substitute 2 tsp vanilla extract)
• 2 tsp ground cinnamon
• 2 ounces of rum
• 1/2 cup 10% cream (half and half cream)

Serves 4

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Heat oven to 400 F.

When removing the rind from the oranges, try to retain as much of the pith (the white part under the rind) as possible.  The pith is full of nutrients but is often cut away, which is a shame.

Place orange segments in an oven safe dish.  Pour rum over oranges and then drizzle with 1 Tbsp of maple syrup and sprinkle with 1 tsp of cinnamon.  Cut vanilla beans in half and place pieces in dish.

Mix all ingredients together and tuck vanilla bean pieces under oranges before placing dish in oven.

Bake for 20 minutes (it will smell delightful).

Remove dish from oven.   Remove vanilla bean pieces from dish.  Using a dull knife, run the blade along the pod to release the tiny black vanilla seeds (like a paste) from the open end of the bean and add this paste to the dish, mixing around with oranges.  Sprinkle oranges with demerara or brown sugar and return to oven for 3 minutes.     

Remove dish from oven and divide orange mixture among 4 serving dishes.  Add 1/8 cup of cream to each dish.  Drizzle each dish with 1 tsp maple syrup and a sprinkle of cinnamon.  Top with some orange zest as desired.

Chia Running Bars

Our eldest son recently spent a weekend glued to the book "Born to Run" by Christopher McDougall in which the author explores the world's greatest distance runners and their secrets to success. 

There is a passage in Born to Run dedicated to the wonderful power of iskiate - otherwise known as Chia.  The author speaks at great length about the nutritional value of chia and its long history as a revered, sacred food in Mexico.

"Chia was once so treasured, the Aztecs used to deliver it to their king in homage. 

Aztec runners used to chomp chia seeds as they went into battle and the Hopis [tribe] fueled themselves on chia during their epic runs from Arizona to the Pacific Ocean."

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There is a drink described in the book that the runners use - chia fresca - that is made by dissolving chia seeds in water (it creates a viscous jelly) and adding a touch of sugar and lime.

After reading this passage, my son promptly grilled me about chia seeds and then politely requested (or something like that) that we procure some on the double. 

Black chia seeds - resemble poppy seeds



Chia fresca is different from anything I've tasted before.  It has a very distinctive texture that may not appeal to everyone at first blush.  It's slippy and gummy a bit like rubber jelly - but tasty too.  I enjoyed it and my son loved it. 

For the purposes of this post, I thought I would do something a little more dressed up.  This is a wonderful pre or post work-out bar although, if you ask my son, you definitely want to have it before a run to improve your performance (wink).   Judging from his results, who am I to argue!


Chia Running Bars

• 2 + 1/2 cups 7 grain flour (you can experiment with different flours or combinations of flour as desired)
• 1/3 cup demerara sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup walnuts, pecans or almonds, chopped
• 1/2 cup dried cherries, chopped
• 1 tsp pure vanilla extract
• 1/2 cup butter, melted
• 1/4 cup + 1 Tbsp chia seeds* for topping
• 1/2 cup ricotta cheese
• 1/2 cup whole milk
• 2 Tbsp honey
  

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*Chia seeds can be found at most health food stores.  They are quite expensive (at least in this part of the world).  Flaxseed has a very similar nutritional profile and is much more reasonably priced.

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Heat oven to 325 F.

In a small bowl, combine 1/4 chia seeds with 1/2 cup of water and allow seeds to soak up moisture to create a paste.

Meanwhile, in a larger bowl, stir together flour, demerara sugar, baking powder, baking soda, cinnamon, 1/2 cup of the nuts, and cherries.

In a separate bowl, stir together: vanilla, melted butter, chia paste (should be approximately 1/2 cup), ricotta cheese and milk.  Add butter mixture to flour mixture and stir gently to combine.  If the mixture is overly wet and sticky, add a little bit more flour until desired consistency is achieved.

Place dough onto a floured surface and shape into a long rectangle with your hands - about 4" x 14" similar to a biscotti log.  Transfer log to a parchment-paper-lined baking sheet.

Brush surface of log with honey and then add the remaining 1/2 cup of nuts to the top of the log, sprinkling them over the surface and pressing down gently into the dough with your fingers.  Sprinkle remaining Tbsp of chia seeds over top before sliding log into oven.

Bake the log until it is golden brown, about 45-50 minutes (if the surface of the log is becoming overly brown, gently tent the log with foil). Turn oven off and allow log to sit for another 10 minutes in oven.  Remove log from oven and allow it to cool further on a rack.

Once cooled, cut the log into bars, with a serrated knife.  These will be softer, chewier bars than thrice baked biscotti.

Makes 12-14 bars.

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Some photos from the Fall Colours Marathon that our sons participated in over the Thanksgiving weekend. 

Our 13-year-old ran in his second 10K event of the year and our 11-year-old tried his hand (feet) in his first ever 5K.  They both did a fabulous job! - it was a beautiful day in a gorgeous country setting:

Congratulations Boys!!

Seared Scallops over Roasted Mesquite Squash and Garlic Spinach

There's a restaurant I go to from time to time that has the magic formula.

It's not that the chef is wildly inventive or that he uses obscure, exotic ingredients, or that he has a knack for twisting carrots into doves.  No. I like this restaurant because I always come away feeling perfectly satisfied without feeling like a bloated fish.  That's the magic.

The focus of the meals tends to be on quality proteins, delicious, naturally occurring fats and smart carbohydrates (the full range of low glycemic carbohydrates).   I love the use of seasonal squash, pumpkin and beets on the fall menu.  The meals are simple but the use of ingredients is exquisite and bursting with flavour.

This seared scallop dish is typical of the kind of food combination you might find at The Wellington Gastropub.  (If you can figure out how their website works you get bonus marks).

This a straightforward recipe that you can largely assemble ahead of time.  A delicious date night meal!

Seared Scallops over roasted mesquite Squash and Garlic Spinach:

• 6 scallops
• 1 small acorn squash, roasted and mashed
• 1 tsp ground mesquite seeds (mesquite seasoning)
• 6 cups of spinach
• 4 garlic cloves, crushed
• Sea salt & cracked pepper
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You can prepare the squash and spinach ahead of time if you like, leaving only the scallops and squash seeds to deal with at show time.

Prepare squash for roasting using this method.  Reserve seeds for toasting.  Once squash is cooked, remove it from oven and allow it to cool.  Separate flesh from skin and, using a potato masher or fork, mash the squash (this should be very easy to do if the squash is sufficiently cooked).  Add 1 Tbsp of butter and mesquite seasoning to squash.  Mix and set aside.

For spinach, warm a large skillet on stove over low heat with a touch of olive oil.  Add crushed garlic and a sprinkle of sea salt.  Once garlic becomes fragrant (but not browned, keep at low heat), add spinach.  You can gently increase heat to medium-low as you stir greens.  The wilting process usually only takes about 5 minutes or so.  Set spinach garlic mixture aside once fully wilted.

15 minutes before meal time,  warm squash and spinach on low heat in separate pots on stove. 

Meanwhile in a small, dry pan, toast squash seeds. Add a sprinkle of sea salt and mesquite as desired.

For scallops, I like to use a cast iron skillet to get a good sear.  I use a nice stable fat that can tolerate heat, such as butter or coconut oil, and get the skillet good and hot (but not smoking).  Once the butter has melted and the skillet is nice and hot, add scallops to skillet with a sprinkle of sea salt and cracked pepper.  Allow scallops to sizzle for approximately two minutes before flipping to sear the other side.  Frying time will depend on the size/width of the scallops you are working with. 

When scallops are cooked, begin assembling meal by placing a bed of wilted spinach on each plate, followed by some mesquite squash over top and finally the beautiful seared scallops. Sprinkle with toasted squash seeds.

Enjoy!

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Two other scallop recipes I can't wait to try are:

Kristy's Ice Wine Scallops at Eat, Play, Love; and

Sally's Scallops in Orange-Caramel Sauce at Bewitching Kitchen.

Almond Parmesan Crackers - and a caveman diet

Let me just begin by confessing that I have somehow managed to burn through three cameras in eight months of food blogging.  Staggering I know.

It's uncertain, at this point, whether this situation arises due to a sheer and utter ineptitude on my part (leading theory), or the dubious quality of the technology involved.  I could make a strong case for the latter too.  Still, three seems like a lot, even for a luddite like me.  Is the universe trying to tell me something? 

Further exploration is needed.  In the meantime, let's just pretend that the soft focus is intentional.

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In other news:

My husband and I have been practising a modified caveman diet this week. 

The idea of reducing carbohydrates (aka sugar) in the diet as a way of moderating blood sugar levels and managing weight is not new in the nutrition world.  

What is newer to us, is our bodies changing response to foods as we age, the reality of metabolisms that are beginning to slow down (they warned us it would happen, we just didn't believe them) and the quiet, but ever present, accumulation of fat in the abdominal area (visceral fat).  

Insulin (triggered every time a food is metabolized into sugar in the body), is a very efficient fat storage hormone.  Fat storage, in turn, sets the stage for a number of other inflammatory conditions and disease in the body.  The over-secretion of insulin is also the primary cause of type 2 diabetes. 

So, partly due to our changing bodies, partly out of sheer curiosity and partly in response to cardiologist William Davis' new book "Wheat Belly" (love that title), we have decided to experiment with a grain free (not just wheat) diet, for two weeks and evaluate how we feel... stay tuned.

Grain free (gluten free) cracker anyone?


Almond Parmesan Crackers

• 1 + 1/3 cup ground almond (I use a coffee grinder to grind fresh unsalted almond)
• 1/3 cup ground flaxseed
• 2 Tbsp whole flaxseed
• 1 Tbsp grated Parmesan cheese
• 1/2 tsp cayenne pepper (or more to taste)
• 1/2 tsp sea salt
• 1 egg
• 2 tsp olive oil

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Note: A restricted grain diet does not - and should not - mean low fibre.  In addition to the full spectrum of vegetables and fruit that are rich in vitamins, minerals, antioxidants and fibre, lentils and legumes also offer excellent sources of fibre as do many nuts and seeds.  

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Combine ground almond, ground flaxseed, 1 Tbsp whole flaxseed, Parmesan cheese, cayenne and sea salt together in a bowl.  In a separate, smaller bowl, whisk together egg and olive oil.

Stir wet ingredients into almond flaxseed mixture until thoroughly combined.  Roll the dough into a ball and press between 2 sheets of parchment paper to about 1/8 inch thickness.

Remove top piece of parchment paper.  Transfer bottom piece with rolled out dough onto baking sheet.  Sprinkle dough with remaining flaxseed and a few crystals of sea salt.

Cut dough into 2-inch squares with a knife or pizza cutter.

Bake for approximately 15 minutes, or until lightly golden (the thicker your cracker, the longer it will take to cook and vice versa).

Allow crackers to cool on baking sheet before serving.

Makes about 18-22 crackers

Fig Muffins with fresh Apple and Oat-Spelt Flour

Why so many muffins you ask?

I bake fresh muffins pretty much every week for my children.  It makes me feel good to know that they are getting some homespun goodness in their lunchboxes and it's a treat for them (they have never had cookies, cakes or otherwise in their lunches.  So this is their 'goodie'). 

I try to vary the muffins each week, keeping things fun and introducing them to new textures, tastes and nutritive foods.

Fig Muffins with fresh Apple and Oat-Spelt Flour

• 1 cup spelt flour
• 1 cup whole grain oatmeal + 1 Tbsp for topping
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup demerara sugar
• 2 apples, peeled and chopped
• 5 fresh figs, peeled and chopped (reserving small wedges for topping)
• 1 egg
• 1/4 cup olive oil
• 1/4 cup dilute orange juice (not from concentrate)

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Preheat oven to 400 F.

In a large size bowl, combine spelt flour, 1 cup oatmeal, baking powder, baking soda and sugar.  Add in chopped apples and fig, mixing gently to combine taking care not to mash fruit.

In a separate smaller bowl, whisk together egg, olive oil and orange juice.

Add wet ingredients to dry mixing only until combined.

Divide batter among 12 oiled muffin cups, topping each with oatmeal flakes and fig wedges as desired.

Bake for 14-18 minutes or until muffins are firm to the touch.

Minted Green Pea and Spinach Soup

I'm not sure how old I was, or where I was, when I had my first taste of pea soup.  What I do remember, rather distinctly, is that it wasn't a very good experience.  The soup was putty grey, thick, pasty and completely devoid of taste.  Gag-inducing really.  And so it came to be that I did not have a very good impression of this dish. 

Fast forward several years to a snowy December evening in Montreal.  I'm at a Girls' Christmas party and the hostess is preparing a wonderfully fragrant, festive green soup.  How lovely I thought. I take one sip from the warm bowl and begin purring with pleasure.  "What is this??" I ask my friend fiendishly.  "Oh. It's pea soup" she drops casually.

Pea soup??  Pas possible!

It was pea soup, alright.  Only good pea soup.  I mean really good pea soup.


Minted Green Pea and Spinach Soup as adapted from the Silver Palate Cookbook:

• 3 Tbsp butter
• 2 large onion, peeled and chopped
• 1 + 1/4 cup frozen chopped spinach, thawed
• 3 cups low sodium chicken or vegetable stock
• 1 + 1/4 cup frozen baby green peas
• 2 cups fresh mint leaves
• 1 cup whole milk
• sea salt and cracked pepper to taste

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Melt butter in a large pot on the stove.  Add chopped onion and cook over low heat until onion is tender (about 8 minutes).

Meanwhile, drain spinach and squeeze out excess liquid.  Pour chicken or vegetable stock into the pot, stir in spinach and peas and bring to a boil.  Reduce heat and simmer until peas are tender, about 10 minutes.

Add mint to pot, cover and simmer for another couple minutes.

Strain soup, reserving liquid, and place solids in a blender with 1 cup of reserved cooking stock.  Blend until smooth.

Return puréed soup to pot and add whole milk.  Return cooking liquid until desired consistency is achieved (usually about 1 cup).

Season, as desired, with sea salt and cracked pepper.

Enjoy!

Apple Streusel Square Cake

I like the look of this country-style apple streusel cake almost as much as the taste.

With Canadian Thanksgiving upon us (is it just me, or did that happen at warp speed?), I thought it might be nice to have a simple and delicious dessert option that is not drenched in sugar.

 My son and I were so captivated by this eggless recipe, that we decided to play...

This cake is fulsome and satisfying - big on flavour with just the right amount of sweet.  Perfect for dessert or with your favourite afternoon tea or coffee.

Apple Streusel Square Cake

For the Cake:

• 2 cups whole wheat flour (or try one cup WW and one cup AP)
• 1 cup chopped walnuts
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground clove
• 1/2 cup butter
• 1/2 cup demerara sugar*
• 1 cup unsweetened apple sauce 
• 1 tsp pure vanilla extract

For the Streusel Topping:

• 1/2 seasonal apple of choice, peeled and sliced into thin wedges
• 2 Tbsp demerara sugar
• 1 Tbsp oatmeal flakes
• 1/2 tsp cinnamon

*I particularly like demerara sugar for this recipe - demerara is a minimally refined sugar that has a gorgeous natural brown colour with large, earthy crystals that impart a somewhat crunchy texture when used for topping.  You can find demerara in most large grocery stores or your local health food store.

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Heat oven to 350 F.

Place all dry cake ingredients, (except sugar), together in a bowl and mix by hand.

In a separate, larger bowl, beat sugar and butter together until light and fluffy.  Mix in applesauce and vanilla. 

Add dry ingredients to wet, mixing by hand just until combined (do not over mix).

Place batter in a parchment lined square cake pan (allow parchment to hang over sides of pan by a couple of inches to facilitate lifting cake out of pan).  Arrange sliced apples over batter in any design you like (I thought my son did a bang-up job with this!).

Combine 2 Tbsp demerara, oatmeal and cinnamon together in a small bowl.  Sprinkle over cake to create a delicious topping for the cake.

Bake for approximately 40 minutes or until a cake tester inserted in the middle comes out clean.  Remove pan from oven and allow the cake to cool somewhat before lifting cake out of pan by using ends of parchment. 

Cut and enjoy.

This recipe was adapted from With a Glass's delightful Eggless Applesauce Cake - Thank you Sissi - our family just loved it!

Sweet Potato Chili Fries with Roasted Garlic

Blame it on my Irish heritage, but I rather enjoy potatoes.  In almost every form.

I once had a Poutine Italienne (that's spaghetti sauce over gravy over curd cheese over french fries) before going out for dinner.  My purported excuse?  I was pregnant.  Yikes.

Happily, we are all capable of change. 

In an effort to put a calming mechanism on this runaway train wreck, I began making it a habit of keeping it to home fries on an occasional basis and, of the sweet potato variety. 

These are my favourite...

Sweet Potato Chili Fries with Roasted Garlic

• 3 sweet potatoes, washed and chopped into chunky pieces (skin on)
• 1/4 cup olive oil
• 1 garlic bulb, skin removed on cloves and chopped into chunky pieces
• 1+ 1/2 tsp chili powder
• 1/2 tsp cumin powder
• 1/8 tsp cayenne pepper or hot chili flakes (if desired)
• sea salt

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Preheat oven to 425 F.

Place all ingredients together in a bowl and mix thoroughly. 

Spread potatoes and garlic onto a baking sheet (making sure they are not touching) and bake for approximately 20-25 minutes, being sure to flip at least once.


Serves 4-6

Maple-Ginger Pumpkin Purée over Apples

This year, our son decided that he wanted to celebrate his birthday at an apple orchard.  (Actually, he wanted to celebrate his birthday at an orchard last year, but when he broke four bones during a nasty manhunt game in the schoolyard, it put a little wrinkle into our plans.  Not to worry, the doctors have repeatedly assured us that it will not interfere with his NHL career).

So, off we went for a day of splendor in the sunshine, filling our baskets to the brim with a mix of this year's finest and freshest bounty.

Among the apple varieties that we brought home, were some adorable, mini McIntosh, that I just couldn't keep my eyes off of.  Clearly, something had to be done! 

This purée only has the slightest hint of sweetness amidst its fall flavourings. It's perfect as an appetizer, side or snack. 

I particularly like discovering appetizers that do not involve bread (since we all have plenty that do), and I'm also a big fan of adding protein to snacks to slow down the conversion of carbohydrates into sugar and create greater satiety.

You can pull this purée together in about 5 minutes - yeah! happy mommy dance...

Maple-Ginger Pumpkin Purée over Apples 

• 1/2 cup pure pumpkin purée (not pumpkin pie filling)
• 1/2 cup ricotta cheese (substitute silken tofu for a delicious non-dairy version)
• 1 heaping tsp fresh grated ginger
• 1 tsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground clove

Place all ingredients together in a bowl and whisk until blended (or use a blender if preferred).

Enjoy inside carved out miniature apples for a fun fall look (use a knife or melon baller for carving) or, simply spread onto apple slices.

    Our sons devoured these after school the other day!