Simple For Recipe: January 2018

Wednesday, 31 January 2018

Blood Orange and Fennel Salad with Bacon Bits and Macadamia

Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice.

4 Blood oranges
1 Fennel bulb, fronds reserved, trimmed, thinly sliced
50 g Bacon, finely diced
2 Baby romaine salad, separated
150 g Honey roasted macadamia nuts
1 tbsp Black cumin oil
1 tbsp Freshly squeezed lemon juice
Salt and pepper to taste

Peel and cut blood oranges into rounds or wedges. Set aside.
Strip the fronds from the stalks and finely slice the fennel bulb lengthways. Reserve the fronds for the garnish.
In a heavy large non-stick skillet, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
Separate the romaine salad leaves and arrange them in a serving platter. Scatter the fennel slices and top with blood orange, bacon bits and macadamia nuts.
Drizzle over the black cumin oil and lemon juice, then season. Garnish with the reserved fronds and serve.

Labels: Fruit, Nuts and Seeds, pork, Salads

Wednesday, 24 January 2018

Harissa Carrot Ribbon Salad with Roquefort

Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

750 g Carrots, peeled into ribbons
2 tbsp Olive oil
50 g Harissa paste (homemade or storebought)
2 Garlic cloves, minced
Juice and zest of 1 organic lemon
1 tbsp Maple syrup
Sea salt to taste
Fresh herbs chopped
120 g Roquefort

With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.

Labels: Cheese, Salads

Sunday, 21 January 2018

Apricot and Walnut Applesauce Cake

Apricot and Walnut Applesauce Cake

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 100.

I have been wanting to make an applesauce cake for some time now because I had a huge, unopened jar in the refrigerator. Applesauce is something I usually keep on hand because I often use it to replace oil in baking recipes. It is also good for snacking.

Maida has several applesauce cake recipes (I was very tempted by the Chocolate Applesauce Cake in her chocolate book and may try that one next). I chose this one because I had walnuts and apricots that I also needed to use.

This is a very simple cake to make. I love making loaf cakes! Be sure to use a large loaf pan. She recommended one that measures 10.5" x 4.5" x 3". The closest I had was 9" x 5" x 2" and it was fine. The cake is very moist and packed with crisp walnuts and apricots. The cloves give it a holiday-ish flavor and I think this would be a nice Christmas dessert but I would make this anytime.

Keep an eye on it while baking. As with many of her recipes, her baking time of 1 hr., 25-35 minutes would have been too much. Mine was done in 1 hr., 15 minutes.

6 oz. dried apricots

6 oz. (1 1/2 cups) chopped walnuts

2 cups sifted unbleached flour

1 tsp. baking soda

1 1/4 baking powder

1 1/4 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. salt

4 oz. unsalted butter (softened)

1 1/2 tsp. vanilla extract

1 cup granulated sugar

2 large eggs

2 cups unsweetened applesauce

Preheat oven to 350.

Butter a loaf pan with a 9-cup capacity. Dust with fine bread crumbs.

Cut the apricots into small pieces (about 1/4 inch wide).

Sift together the flour, baking soda, baking powder, cinnamon, cloves and salt.

Add 2 or 3 tablespoons of the flour mixture to the apricots and mix with your fingers. Add the walnuts and toss again to coat all the nuts and fruit.

Beat the butter until soft. Add the vanilla and sugar, beating until mixed. Beat in the eggs one at a time. On low speed, add 1/3 of the flour mixture. Add all of the applesauce and then the remaining flour mixture. Beat only until completely mixed. Stir in the apricot and walnut mixture.

Turn into the pan and smooth the top.

Bake 1 hour and 15 minutes or longer, until a tester comes out smooth. (Maida says 1 hour, 25-30 minutes but this would have been way too much in my oven)

Cool in the pan for 15 minutes. Remove carefully and let the cake completely cool before wrapping in plastic wrap and refrigerate for a few hours or overnight before slicing. The cake can be served at room temperature or cold.

Labels: cakes

Saturday, 20 January 2018

BEST EVER White Chocolate Popcorn

I originally posted this recipe back in 2011 and it is still one of my family's favorite treats, so it was time to update the pics and share with all of you again.

The flavor of this really is amazing thanks to the type of popcorn the recipe calls for. It's also so easy to customize for each holiday by switching out the M&M's you use.

Check out my original post down below.

If I would have seen this recipe on a blog, I probably would have just passed by it, but lucky for you, my boss makes it for us every year for Christmas, so I know how amazing it is.

I was making this a few days ago when Jake comes into the kitchen and says:

"Ewe, why did you use buttered popcorn?"

I said "Don't knock it until you try it."

So . . . he takes a bite . . . takes another bite . . . gets out a bowl and fills it up . . . finishes the bowl and says . . .

"What is this stuff? Why is it so good and why can't I stop eating it?"

So, there you have it. This stuff is seriously AMAZING AND ADDICTING! Neither of us have been able to stop eating it for the past three days. I know it sounds strange, but it works.

STOP whatever you are doing . . . Get up . . . Get dressed . . . go to the store and get some buttered popcorn, white chocolate candy melts and some M&M's and MAKE THIS RIGHT NOW.

BEST EVER White Chocolate Popcorn

adapted from: Diana J.

(Printable Recipe)

3 bags (regular-size) Extra Butter Microwave Popcorn

1 1/2 (12 oz.) bags Wilton White Candy Melts

or 1 Lb. White Chocolate Almond Bark

1 (11.4 oz.) bag regular M&M's or 1/2 bag mini M&M's

Pop popcorn in the microwave, DO NOT BURN IT. Transfer to a really large bowl, making sure to get out all of the un-popped kernels so no one breaks their teeth. Melt white candy melts according to package directions. Pour over popped popcorn and add M&M's. Stir until all of the popcorn is coated with chocolate. Let set until chocolate has hardened. When chocolate has hardened, the popcorn will be stuck together in one large ball. So, use a spoon to break it into chunks. Store in an air-tight container. Serve.

Jenn's Notes: You can find the Wilton White Candy Melts in the craft section at Walmart or at Craft Stores (Hobby Lobby or Michael's). This popcorn is a great neighbor gift. Add to cute cellophane bags and tie with a ribbon. If you burn the popcorn, don't think the white chocolate will hide the burnt taste, because it won't. If you burn it, throw it out and use a different bag.

Labels: Candy, Dessert, My Favorite Sweets

Wednesday, 17 January 2018

Refined Sugar Free Spelt Banana Loaf with Streusel

Use the natural sweetness of very ripe bananas to sweeten this delicious banana bread. It's perfect for those who are avoiding refined sugar. The thick streusel topping, lightly sweetened with coconut sugar, is an integral part of the banana bread, and provides a flavourful crunchy texture, so don't skip it.

Streusel Topping	Batter
150 g Whole spelt flour 80 g Coconut sugar Pinch of salt 1 tsp Vanilla extract 100 g Cold butter, diced	2 Very ripe large bananas, mashed 2 tbsp Pumpkin seed oil 190 g 3.5% Plain yoghurt 2 Eggs, medium 1 tsp Vanilla extract 150 g Whole spelt flour 100 g Almond flour 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon powder 1/4 tsp Nutmeg powder Pinch of salt 100 g Raisins or chocolate chips

Combine flour, coconut sugar, and pinch of salt in a bowl. Add in vanilla and butter. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Store in the fridge until ready for use.
Preheat oven to 190C/375F. Lightly grease a 30-cm loaf pan and line with baking paper.
In a mixing bowl, mash the bananas and add in pumpkin seed oil, yoghurt, eggs and vanilla extract. Stir to combine. Sift in spelt flour, almond flour, baking powder, baking soda, spices and salt. Stir to combine. Fold in raisins or chocolate chips.
Spoon the batter into the prepared pan. Sprinkle the surface with prepared streusel. Bake for about an hour or until a skewer inserted in centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack top-side up to cool completely.

Labels: bread, Fruit, Nuts and Seeds, Spelt

Wednesday, 10 January 2018

Tri-coloured Quinoa Rice Paper Rolls

Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

100 g Tri-coloured quinoa, rinsed
200 ml Water
1 tsp Gluten free tamari plus extra to serve
10 Rice paper sheets
200 g Leftover roasted chicken breast, thinly sliced
1 Sweet pepper, deseeded and thinly sliced
1 Fresh red chilli, thinly sliced diagonally
Fresh parsley, cilantro or mint leaves

Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

Labels: Gluten Free, Poultry, Quinoa, Salads

Monday, 8 January 2018

Cheesy Onion Dip with Baked Garlic Wedges

Happy January! How are you all doing? Today, I have a great appetizer for you just in time for all the game-day parties you might be having.

This dip is so so good. Not only is it made a little lighter by using Greek yogurt instead of mayo and sour cream, but it tastes amazing too. No one will ever know by tasting this, that the majority is made using Greek yogurt. The only difference is when it's baked, it does have a slightly different texture than if you were to use mayo or sour cream, but it's still creamy and delicious. If you want to make it even lighter, you could use low-fat cheese.

You can serve this dip with chips or veggies, but I personally always reach for anything involving bread, especially Rhodes bread. I love using Rhodes Dinner Rolls to make wedges. I made these Cinnamon Sugar Wedges with Cream Cheese Dip last year and, now, I'm sharing a savory version with you. The results are always perfect and you end up with soft and chewy wedges with slightly crisp edges that taste incredible.

You can never go wrong serving a warm dip to a crowd, especially served with these delicious garlic wedges.

Let me give you a quick breakdown of how easy these wedges are to make:

Place 12 Rhodes Dinner Rolls in a 9x13-inch baking dish and thaw overnight in the refrigerator (or for at least 8-10 hours).

In the morning, roll out each dinner roll into roughly a 4''-5'' circle. Place on baking sheet and brush with melted butter. Sprinkle tops with garlic powder and Italian Seasoning.

Bake and cut into triangles. Serve with dip. So simple and so flavorful.

You might also like:

Cinnamon Sugar Wedges with Cream Cheese Dip

Skinny Green Chile and Roasted Red Pepper Dip

Cream Cheese Stuffed Mini Peppers

Blackberry Jam Sweet Rolls with Cream Cheese Frosting

Cheesy Onion Dip with Baked Garlic Wedges
From: Jenn@eatcakefordinner
(Printable Recipe)

Garlic Wedges
12 Rhodes Dinner Rolls, thawed but still cold
3 Tbl. unsalted butter, melted
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Cheesy Onion Dip
2 c. plain Greek yogurt
4 oz. 1/3 less fat cream cheese, room temperature
1 (2 oz.) packet dry onion soup/dip mix
1 c. shredded cheese (I like to use Cheddar and Italian), plus more for topping
2 Tbl. chopped green onions, divided

Place frozen dinner rolls in a 9x13 pan, cover, and refrigerate overnight (or at least 8-10 hours). In the morning, roll out each dinner roll into roughly a 4''-5'' circle. I spray my counter with cooking spray and roll out the rolls. It also works to press the dough out into a circle using your hands. Spray two cookie sheets with cooking spray and place six dough circles onto each sheet.

Brush tops of each circle with melted butter and then sprinkle with garlic powder and Italian seasoning. Preheat oven to 350 degrees and bake dough circles for 10 minutes. If you want them slightly crispier and browned, then broil for a minute at the end. When done baking, use a pizza cutter and cut each circle into 6-8 wedges.

To make the dip: Stir together yogurt, softened cream cheese and dry onion soup mix until well combined and creamy. Stir in one cup of grated cheese and one Tablespoon of chopped green onions. Spread into a greased 8x8-inch baking pan or medium cast-iron skillet. Top with a little more shredded cheese. Bake in preheated 350 degree oven for 25 minutes. Remove from oven and top with the remaining one Tablespoon of chopped green onions, for garnish. Serve with baked Garlic Wedges. This is also good served with vegetables.

Jenn's Notes: Do not add any salt to the dip or the garlic wedges. You will get plenty of salt flavor from the onion soup/dip mix.

This post is sponsored by Rhodes Bread. All opinions are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with the brands that I love.

Labels: Appetizers, dip, Rhodes

Wednesday, 3 January 2018

Vegan Persimmon Pear Salad with Walnuts

Lamb’s lettuce (or arugula or baby spinach) combines perfectly with sweet juicy pears and crunchy walnuts in this simple classic winter salad. If you prefer, apples can be used instead of pears. This simple salad is complimentary to a variety of meat dishes or pan seared tempeh if you want to keep it vegan.


70 g Lamb’s lettuce (aka mâche or corn salad) 2 Pears, sliced 1 Small zucchini, sliced 1-2 Persimmon, sliced Handful of candied walnuts	50 ml Olive oil 15 ml Walnut oil 3 tbsp Red wine vinegar 1 tbsp Maple syrup 1 tsp Paprika flakes, mild 1 tsp Dijon mustard Salt and freshly ground black pepper

Place corn salad, pear, zucchini, persimmon slices in a large serving platter.
Place olive oil, walnut oil, red wine vinegar, maple syrup, paprika flakes, and mustard in a screw-top jar. Secure the lid. Shake to combine. Taste and season with salt and pepper.
Drizzle with dressing and gently toss to combine. Top with candied walnuts and serve immediately.

Labels: Fruit, Nuts and Seeds, Salads

Simple For Recipe