Sweet n Salty Peanut Butter Cinnamon Buns

If it’s a recipe by me FOR me, it involves peanut butter. If it doesn’t involve peanut butter, I didn’t make it the way I would truly want it. šŸ˜‰

These cinnamon buns can easily be modified to be vegan. They’re not too sweet, though you could easily add more sugar; and they’re slightly pretzelly because of some extra salt, but all in all the peanut butter/date combo could never be overdone in my opinionšŸ˜

The donut version of my cinnamon buns

Peanut Butter Date Cinnamon Buns

Ingredients

1/4 cup hot water

1/4 cup milk of choice

2 tsps yeast

1 egg

1 1/2 cups flour

1 T sugar

1/2 T salt

2 T peanut butter plus 1/4 cup peanut butter

8-10 saver dates, chopped

2 tsps cinnamon

1 Tbsp sugar

2 Tbsp powdered sugar

1 Tbsp water

1 tsp vanilla

Method

1. In small dish, mix hot water, milk, and yeast and 1 Tbsp sugar until frothy. Leave for 10 minutes to dissolve.

2. In medium bowl, rub together the flour, salt, and 2 Tbsp peanut butter. Mix in egg, and the yeast mixture, stirring until a dough comes together.

3. On a lightly floured surface, knead dough about 10 minutes. Place back in bowl, cover with cling wrap, and let rise about 45 minutes.

4. Roll dough out into a large rectangle. Spread with 1/4 cup peanut butter.

5. In small dish, mix together dates, cinnamon, and sugar. Spread evenly over the dough.

6. Starting at the long end, roll up the dough, tightly sealing the tapered ends with fingers. Cut into 8-10 even spirals. Cover spirals on baking sheet with cling wrap and leave to rise again for 45 minutes.

7. Preheat oven to 350 degrees. Bake rolls for 20-25 minutes, or until just golden brown.

8. In small dish, mix water, icing sugar, and vanilla. Drizzle over warm buns and serve warm!

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Red Wine Braised Pork Chops

Johnny home means delicious, carnivorous creations.

I got some inspiration from one of my new cookbooks for this meal, but the sauce is my own! Pretty simple, and it would go wonderfully with chicken, or even tofu, too.

Cooking for my boyfriend is honestly probably my favourite pastime. It’s a dream come true being able to so enjoy serving the one I love this way!

Red Wine Braised Pork Chops

Ingredients

1 Tbsp olive oil

1/4 white onion, sliced

1/2 large carrot, ribboned

1/4 orange bell pepper, chopped

1/4 cup chopped asparagus

1 Tbsp butter or margarine

1 lb pork chops

2 Tbsp red wine vinegar

1 1/2 cups chicken broth

2 tsps thyme

1 tsp Basil

salt and pepper to taste

2 Tbsp mustard

1 Tbsp honey

Pan-fried broccoli and linguine, to serve

Method

1. In large pot over medium heat, fry onion in oil until fragrant and translucent. Add carrot, pepper, and asparagus. SautƩ until veggies are tender, about 7-8 minutes.

2. Add butter to the pan and a bit more oil. Place pork chop in pan; sear on all sides. Meanwhile, whisk together remaining ingredients, except broccoli and pasta; pour red wine vinegar mixture into the pan.

3. Bring to a boil; reduce heat to medium. Allow pork chop to cook about 5 minutes on each side.

4. Serve pork chops over pasta with broccoli, with juices from pan spooned on top and chipotle sauce, if desired.

Tomato-Mushroom Basil Chicken Pasta

This is the perfect pasta for those allergic to dairy, like myself, who also dine with people that aren’t allergic to dairy! No “normal eater” would think this is lacking on taste or flavour.

This pasta makes for the perfect lunch or dinner.

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Tomato-Mushroom Basil Chicken Pasta

Ingredients

1/2 cup ground chicken, light and dark meat

1/4 white onion, diced

1/3 green bell pepper, chopped

6 baby carrots, diced

3 large cremini mushrooms, chopped

2 tsp garlic powder

1 Tbsp dried basil

1 tsp salt

2 tsps Montreal chicken seasoning

1/2 Tbsp balsamic vinegar

1 cup cooked brown rice noodles, or other pasta, cooked

14oz canned diced tomatoes

Method

  1. In medium skillet, saute chicken about 3-5 minutes, or until cooked, over medium heat. Add onion, pepper, carrots, mushrooms, and garlic, and saute about ten minutes, until very fragrant.
  2. Stir in all spices and balsamic vinegar; mix well. Add tomatoes, and bring to a boil. Reduce heat; simmer about 10-15 minutes. Taste for seasoning; add more basil/salt as desired.
  3. Serve chicken mixture over pasta topped with parmesan cheese (for dairy-free, use nutritional yeast!)

Deconstructed White Fish Souvlaki

Ever crave seafood?

I don’t know if I’m maybe nutrient deficient in omegas or something– possibly because I don’t eat fish very often at all– but when I was grocery shopping last week, the seafood aisle was just calling my name. I was suddenly so intrigued by the possibilities of different ways to make different fish I’d never heard of.

I roughly followed a recipe when I made the random fish I purchased (orange roughy fish– it was cheap and DELICIOUS), but this is ultimately my own recipe.

This was flavourful, quick and easy, and filling!

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Deconstructed White Fish Souvlaki

Ingredients

200g roughy fish, or other white fish fillet, chopped in thick pieces

1/2 red onion, quartered

1/2 red bell pepper, cut into eight even pieces

2 Tbsp Italian dressing

pinch salt and pepper

2 tsp garlic powder

1 tsp oregano

2 tsps lemon juice

1/4 large cucumber, thinly sliced

drizzle peanut butter

Method

  1. Arrange the fish, onion, and pepper on a baking sheet. Drizzle on the dressing and spices.
  2. Broil in the oven on the highest heat for 8-10 minutes, stirring veggies and fish every few minutes.
  3. Serve fish arranged with veggies, cucumber drizzled with peanut butter, and drizzled with lemon juice.

 

 

“Sick Day” Homemade Tomato Soup

Whenever I was home sick from my school, if my dad was home from work, he made Kraft Dinner or soup. Every time.

I was such a picky eater as a kid, and never liked tomato soup. Now, I love experimenting with different flavours, and like tomato in most forms besides raw, sliced tomato.

I made this soup with a sprinkle of goat cheddar cheese and with almond milk as the base! So delicious. You can easily sub regular dairy stuff though if you’re not allergic!

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Tomato Basil Soup

Ingredients

2 Tbsp vegetable oil

1 large yellow onion, chopped

2 tsp garlic powder

2 cups almond milk or regular milk

1 ounce fresh basil, chopped

1 28 oz can diced tomatoes, not drained

salt and pepper, to taste (I like lots of salt)

cheese of choice, to top

Method

  1. In large pot, heat oil over medium high heat. Add onion and garlic, and saute, stirring occasionally, until onions are tender, about 10 minutes.
  2. Place onion mixture, milk, basil, and tomatoes in blender. Blend until completely smooth, about 3 minutes. Return to soup pot and heat through over medium heat until hot. Season to taste. Spoon into bowls and top with cheese! I also recommend serving with grilled cheeses– delicious!

Homemade Veggie Chips and Chickpea Dip Two Ways

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All the excitement about Daniella’s birthday yesterday, coupled with a plethora of chickpeas in my house right now, got me thinking about chips and dip– if there’s one food Daniella loves, it’s chips and dip.

So I set out to make hummus today– and to invent an all new and delicious hummus recipe of my own. I truly believe there are endless spice combinations potentially delicious to go with chickpea dip. Also not having tahini– because I hate it in every form besides hummus– I made it with sunflower seed butter. I also decided to use a combination of both chickpeas and white kidney beans.

As well, to accommodate for Maddie who HATES cumin, I made one with cumin, without sunflower seed butter, and one with rosemary and with sunflower seed butter. The two spreads are pictured here mixed together, with homemade zucchini and banana chips.

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I also was excited to discover a new setting on my NutriBullet that whipped the second batch up in literally 5 seconds! I was like a kid in a candy store watching the machine take the solid chunks and turn it into perfectly smooth hummus. So satisfying.

I also learned an amazing secret from one of my favourite cookbook authors, Christine Gingerich, about hummus– COOK those beans before you blend them!! This enhances the flavour immensely!!

Cumin Hummus

Ingredients

1 tsp vegetable oil

1/2 onion, diced

1 Tbsp cumin

1/8 tsp cayenne

1/8 tsp salt

3 Tbsp water

1 Tbsp lemon juice

1/2 cup COOKED chickpeas

1/2 cup COOKED white kidney beans

Method

  1. In medium saucepan, saute onion in oil, stirring occasionally until fragrant, about 3 minutes. Add 1/2 T cumin, the cayenne, and salt, and stir a few more minutes.
  2. Add all the ingredients to a good quality blender or food processor, lastly the remaining 1/2 T cumin. Blend until smooth.

Rosemary Hummus

Ingredients

1.5 cups COOKED chickpeas

1.5 cups COOKED white kidney beans

1/4 cup sun butter

1 Tbsp rosemary

3 Tbsp balsamic vinegar

1/4 cup water

2 tsp garlic salt

  1. Add all ingredients to a good quality blender or food processor. Blend until smooth.

Cozy Winter Soup

One of my favourite things to do in the world is host friends for a meal.

One of my favourite meals to host is soup/salad/bread. I could eat endless amounts of the foods in these categories!!

Last night, I had two amazing friends over from church, who each brought chips, Autumn made salad, and I made this soup: which involved a rutabaga, an ingredient I’ve never cooked with, but saw at the grocery store and was intrigued by.

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I cooked the tough skins of the root vegetable in a little oil with lots of seasoning and snacked on them while I cooked. Surprisingly delicious!

Be sure to try out this flavourful soup for a simple, hearty dinner.

Cozy Winter Soup

serves 6-8

Ingredients

1/4 cup vegetable oil

1 very large Spanish onion, diced

18 oz baby carrots, roughly chopped

1/2 large rutabaga, peeled and chopped (about 700g)

1 large can (28oz) diced tomatoes

2 Tbsp tomato sauce

2 tsp basil

2 tsp oregano

salt and pepper to taste

7 cups broth

1 cup dried malasane pasta (or macaroni, or other short pasta)

14oz can kidney beans, rinsed and drained

1/4 cup parsley

parmesan cheese, for serving

Method

  1. In large soup pot, heat oil over medium-low. Add onions, and cook about 5 minutes, or until fragrant. Add carrots, rutabaga, tomatoes, tomato sauce, basil, and oregano, and stir in salt and pepper. Mix well.

  2. Pour in the broth and turn the heat to high, bringing mixture to a boil. Mix well, and then cover and simmer about 30 minutes, stirring occasionally.

  3. Turn the heat to high and add the pasta to the pot, until mixture comes to a boil. Lower the heat and simmer uncovered 10-12 minutes, or until pasta is al dente.

  4. Stir in the kidney beans, and heat through, about 2-3 minutes. Add parsley and remove from heat.

  5. Spoon soup into serving bowls, and sprinkle each with cheese. Enjoy with chips or bread!

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