Wednesday, April 1, 2015

Dragon Fruit Sorbet








Ingredients

2 ripe dragon fruit
2 tbsp sugar
1/2 lemon, juiced


Instructions


  1. Scoop out inside of dragon fruit into blender.
  2. Add other ingredients.
  3. Puree until liquid.
  4. Pour into loaf pan and place in freezer.
  5. Stir every hour or so until frozen. Takes about 4 hours.
  6. Serve.

Tuesday, March 24, 2015

Easy No Bake Cheesecake Cups

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Shaved chocolate and a cool martini glass finishes off this easy dessert!


As much as I love creating desserts from scratch, there are times when I don't have time to make a complicated dessert...you know, when you are making a big dinner for family or perhaps making so many other dishes you don't have oven space for a dessert. And of course, sometimes you just want a sweet bite of something that doesn't take much time!

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Layers!

This dessert is perfect anytime you don't have the desire to bake or the time! It may not be "gourmet" but it's delicious! Kids love helping create with this dessert so put them to work!

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The chocolate version above has Cool Whip mixed into the cheesecake mixture but the berry version doesn't. It's up to you whether you want to use it...I find it gives a little bit lighter feel and taste. Also, in the chocolate version I just used chocolate condensed milk - that way I don't have to add the additional step of melting chocolate. And in the berry versions, I just split the mixture in half and added my favorite jams to flavour and colour.
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Use a pastry bag and icing tip to pipe cheesecake mixture and cool whip for a neater dessert.
If desired you could make one big dessert in a pie plate or baking dish, but I like making individual desserts and layering the cheesecake mixture, cool whip and graham crumbs!


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Blueberries top this blueberry jam version.

Makes about 8 (but depends how big your dishes are!)

Ingredients

1 can condensed milk (14 oz)- plain, chocolate or even caramel flavoured
1 bar cream cheese (8oz), room temperature
2 tbsp jam, your favorite flavour
juice of one lemon (for berry flavours) or 2 tbsp strong coffee (if making chocolate mocha flavor)

1-1/2 cups graham cracker crumbs
2-3 tbsp melted butter

2 cups cool whip if adding to mixture
2 cups cool whip for layers and topping

Instructions


  1. Add condensed milk and cream cheese to large mixing bowl and beat until smooth, about 5 minutes.
  2. Add lemon juice (or coffee) and mix.
  3. Add jam and mix. (if using more than one type jam, divide mixture first)
  4. If using cool whip, add 2 cups and gently fold into mixture.
  5. In another bowl, combine melted butter and graham crumbs.


Set 8 smaller sized ramekins or cute glasses on work station. Add layers of graham crumbs, cool whip and cheesecake. You could add in other fun stuff - caramel sauce marshmallows, chocolate chips... whatever you have on hand.

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Caramel, graham cracker crumbs, chocolate cheesecake mix and marshmallows
make this a pumped up s'more version of dessert!



Tuesday, February 17, 2015

Chocolate Banana Muffins with Avocado

This is a simple way to make use of overripe bananas and avocados. Feel free to add chocolate chips (1/2-1 cup) for even more chocolate flavor. If chocolate isn't your thing, you can also omit the cocoa and add an additional 1/4 cup of flour (I'd also add 1 tsp cinnamon).

Ingredients

3/4 c overripe banana (2 medium)
1/4 c very ripe avocado (1/2 small)
2 eggs
2/3 cup brown sugar
1/4 c vegetable oil
1 tsp vanilla

1/2 tsp salt
3-1/2 tsp baking powder
1 - 3/4 c flour
1/4 c cocoa

12 banana chips (optional)

Instructions


  1. Spray 12 muffins tins with nonstick spray.
  2. Preheat oven to 400 degrees (if using nonstick or dark colored pan reduce heat to 375 degrees.)
  3. In large bowl, whisk together eggs, oil, sugar and vanilla.
  4. Stir in banana and avocado.
  5. In medium bowl, whisk together flour, cocoa, salt and baking powder.
  6. Add flour mixture to liquid ingredients. Stir very gently until just combined.
  7. Place approximately 1/4 cup of batter into each tin.
  8. If using, place one banana chip on each muffin.
  9. Bake for 20-25 minutes.
  10. Cool five minutes and remove from tins onto cooling rack.

Monday, February 2, 2015

Broccoli Farro Salad

This salad is easy to make. I make it for dinner and take lefts overs for lunch. I've only recently started adding farro to our shopping list but I love it! It makes the dish more substantial and adding whole grains is always a plus to any meal. There are many different kinds of farro and some are quicker to cook than others. I use Trader Joe's 10 minute farro but what ever you use just follow the package's directions. You can even make it ahead or make more than you will use so you have left overs!

If you can't find farro, you can substitute something else - rice, barley, bulgar wheat, quinoa etc.

Here's another farro recipe that I like: Farro & Vegetable Salad

Serves 6-8 as a side dish.

Ingredients

2 cups cooked farro, cooled
2 large heads broccoli, chopped into small florets
1/2 cup sunflower seeds
1/2 cup diced red onion
1 cup reduced fat mayo
1/3 cup sugar
1 tsp chipotle sauce
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1/2 tsp salt
2 tbsp white vinegar
1/4 cup crumbled bacon (optional)
1 tsp diced red jalapeno pepper (optional)

Instructions


  1. In a medium bowl, combine mayo, sugar, spices, and vinegar.
  2. In a large bowl add broccoli, farro, onion, and sunflower seeds.
  3. Add dressing and combine.
  4. Sprinkle with bacon and jalapeno, if using.


Serve.


PS: Do you live in Canada and have foodies in your life looking to try new, delicious Canada products? Check out www.foodiepages.ca. I've found a tonne of great new items on their such as Wendell creamed honey. They also have monthly tasting boxes if you can't decide on one thing! #Foodie Pages CHEF’S BOX Challenge

Tuesday, January 20, 2015

Basil Pesto

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The Busboy (Larry David and Jerry Seinfeld)

(Jerry, George, and Elaine are all eating at an Italian restaurant. George hasn't eaten anything)

GEORGE: Why do I get pesto? Why do I think I'll like it? I keep trying to like it, like I have to like it.
JERRY: Who said you have to like it?
GEORGE: Everybody likes pesto. You walk into a restaurant, that's all you hear - pesto, pesto, pesto.
JERRY: I don't like pesto.
GEORGE: Where was pesto 10 years ago?

LOL. Classic. But seriously, who doesn't love pesto? So fresh, so green, so delicious!


Can you ever have too much basil?

Ingredients

200 g basil leaves ( a big colander full or three small bunches), ends cut off but I keep the stems on
200 g toasted pine nuts
60 ml extra virgin olive oil
200 g Parmesan cheese, grated
1 clove garlic
1 lemon, juiced

Instructions


  1. In a large blender, place pine nuts, basil, garlic and lemon juice.
  2. Puree for 1 minute or until ingredients are roughly blended.
  3. Slowly, add oil while blender is on medium setting.
  4. Add cheese.
  5. If too thick add a bit more oil.
  6. Blend until almost smooth or to desired consistency.
  7. Will last for a few of days in refrigerator.
  8. If adding to pasta, make sure you include a couple of tablespoons of pasta water when adding pesto to pasta.
or pine nuts?

Monday, January 12, 2015

Mango Tango Berry Smoothie

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Smoothies in the morning are an easy way to grab a nutritious cup of fruits and veggies especially for people who don't like a big breakfast.

This one is easy peasy. And it doesn't have anything but fruit in it - no dairy. Throw in a handful of frozen mango, fresh or frozen strawberries, pineapple and a 2 peeled oranges. I add 1/2 c  water (more if needed). Blend away and it's done! It honestly tastes like spring feels - clean, fresh, pure and refreshing. If you want you can add some hemp hearts for added nutrition.

Ingredients

1/2 cup frozen mango
1 c strawberries
2 medium orange, peeled
1/2 cup pineapple
1/2 cup water
3 tbsp hemp seeds (optional)

Instructions

Blend everything together for 1 minute or desired consistently is reached.

Other smoothies you should try:
Green Goodness
Avocado Strawberry Smoothie
Blueberry Mango Smoothie
Blueberry Banana Tofu Smoothie
Pomegranate and Kale Smoothie
Strawberry Muesli Smoothie
Detox Lemon Spinach Smoothie
Cranberry Orange Antioxidant Smoothie
Chocolate Avocado Smoothie

Friday, January 9, 2015

Orange Spiced Tea Poppy Seed Loaf with OJ Glaze

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I drink coffee. A lot of coffee. For the most part, I only drink tea if I'm feeling sick or my mom is in town. But baking with tea is something different - I love it. I didn't really think about it until I attended the IFBC 2014 in Seattle last September. There, I attended a session led by Cindi Bigelow, President & CEO of Bigelow Tea. I learned an amazing amount of facts and information about tea. We also tasted amazing baked goods with tea as a main ingredient. This what inspired this loaf. Bonus: My kids loved it!



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Brush with tea glaze - poke holes in top of loaf to ensure maximum tea flavour.

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Brush or pour the glaze on the loaf once loaf has cooled.

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Let sit for at least 30 minutes to dry slightly.

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Ingredients

Tea:
3 bags orange and spice tea
1 -1/4 c  boiling water

Loaf:
1½ cups flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
3 Tbsp poppyseeds
3/4 cup plain yogurt
¼ c steeped orange and spice tea
1 cup sugar
3 eggs
2 tsp orange zest
½ tsp vanilla
½ cup vegetable oil

Orange Tea Syrup:
1 cup orange and spice tea
1 cup granulated sugar

Glaze:
1 cup icing sugar
1 Tbsp orange juice
1 tsp pure orange flavoring (optional)

Instructions

Preheat oven to 350°. Spray a 9x5 loaf pan with baking spray.
Tea

  1. Steep 3 tea bags in boiled water.
  2. Let steep 10 minutes.
  3. Discards tea bags and let tea cool.

Syrup

  1. Make orange syrup by placing 1 cup tea and 1 cup sugar in blender. Blend for 1 minute.
  2. Set aside. Can be made ahead of time.

Loaf

  1. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
  2. In a large bowl, whisk together yogurt and tea.
  3. Add eggs and whisk until combined.
  4. Add sugar, zest, vanilla and vegetable oil and whisk until combined.
  5. Add in dry ingredients and stir until just combined.
  6. Pour batter into prepared pan and bake for about 1 hour until a toothpick inserted into the centre comes out clean.
  7. Let cool 10 minutes in the pan.
  8. Poke holes over top of loaf.
  9. Brush syrup over orange poppy seed loaf.
  10. Wait 10 minutes and brush with more syrup. (you’ll have extra syrup – just refrigerate for future use)
  11. Cool loaf completely.
  12. Create glaze by whisking together icing sugar, orange juice and orange flavoring.
  13. Gently pour glaze over loaf, let set till crust forms on glaze, about 30 minutes.

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