Traditional Easy Brownies

This is another favourite recipe because it uses as few ingredients as possible, but is a bit more pricey because it contains Vanilla Extract and Butter... two things that we frequently do not stock in the house.

Just like the Coconut Glazed Brownies, I don't use a mixer for these, I hand fold all the ingredients with a silicone spatula. 

Makes 2 trays of Brownies.

Vegetarian? Eggs are used.

Brownie Ingredients

• 2 Cups of White Sugar
• 1 Cup of Butter - melted
• ½ Cup Cocoa Powder
• 1 tsp. Vanilla Extract
• 3 Eggs
• 1 ½ Cups of All Purpose Flour
•  ½ tsp. Baking Powder
• ½ tsp. Salt

Optional Ingredients

• ½ Cup of Chopped Walnuts

Directions

1. Preheat Oven to 350 degrees F. 
2. Brownie Mix:
   • Mix ingredients in order listed, folding them together until smooth.

Bake

1. Line two 8 X 8 square pans with parchment paper (for crispy crust) or grease pans.
2. Immediately Bake mixture for a minimum of 20 minutes.
3. Check after 20 minutes at 5 minute intervals until an inserted toothpick comes out clean.

Serve

1. Allow Brownies to cool completely.

ENJOY!

Coconut Glazed Brownies

This is a recipe I have played around with and adapted to get brownies the way I like them. Crispy edges, with a moist centre. This is my favourite recipe because it uses as few ingredients as possible and more importantly tastes great without the dairy and butter.

Note that this recipe also does not contain Vanilla Extract. By using a Coconut Slurry we are substituting the aroma from the Vanilla with a sweetened Coconut Oil.

I don't use a mixer for these, I hand fold all the ingredients with a silicone spatula. 

Sometimes after I pour the mix into the baking trays, I add walnuts to one and gently push them in with my spatula, so we can have two varieties, one being Nut-Free. ***Note that some people still have sensitivities to Coconut as it is a Tree Nut.***

Makes 2 trays of Brownies.

Vegetarian? Eggs are used.

Brownie Ingredients

• 1 Tbl. Coconut Oil
• 1 Tbl. Icing Sugar
• 2 Cups of White Sugar
• ½ Cup of Cold Water
• ½ Cup of Vegetable Oil
• 1 ½ Cups of All Purpose Flour
• ½ tsp. Baking Powder
• 3 Eggs
• ½ Cup Cocoa Powder
• ½ tsp. Salt

Optional Ingredients

• ½ Cup of Chopped Walnuts or Shaved Coconut

Glaze Ingredients:

• ¼ Cup of Coconut Oil
• 2 Tbl. of Icing Sugar (confectioners Sugar)

Directions

1. Preheat Oven to 350 degrees F.
    
2. Coconut Slurry:
   
   • In a microwaveable bowl mix;
   • 1 Tbl. of Coconut Oil
   • 1 Tbl of Icing Sugar
   • Heat for 10-15 seconds in microwave
3. Brownie Mix:
   • Mix Thoroughly; 2 Cups of white sugar
   • 1/2 Cup of water
   • 1/2 Cup of vegetable oil
   • Add 1 ½ Cup of All Purpose Flour
   • Once mixed add the Coconut Slurry
   • Add ½ tsp. of Baking Powder
   • Mix in 3 Eggs
   • Combine ½ Cup Cocoa Powder
   • Add ½ tsp. of Salt
   • Toss in ½ cup of chopped walnuts/shaved coconut
4. Prepare Glaze:
   • Mix ¼ Cup of Coconut Oil & 2 Tbl. of Icing Sugar
   • Heat in microwave for 10-15 seconds.
   • Mix thoroughly & set aside.

Bake

1. Line two 8 X 8 square pans with parchment paper (for crispy crust) or grease pans.
2. Immediately Bake mixture for a minimum of 20 minutes.
3. Check after 20 minutes at 5 minute intervals until an inserted toothpick comes out clean.

Serve

1. Allow Brownies to cool completely.
2. With a basting brush coat the top of the uncut brownies in the pan with the Coconut Glaze.

ENJOY!

Cheesey Béchamel Pasta with Ham & Tarragon

 

Photo Credit to oprah.com

The rich sauce in this Pasta dish is a full flavour spin on traditional Béchamel. Fresh Tarragon really ties this dish together giving a fresh "Je ne sais quoi" taste. Without the Tarragon the sauce tastes a lot like scalloped potatoes with bacon. Becasue of the Dairy used, and the Ham accent, I jokingly refer to this dish as "Cow & Pig Married in Vegetable Garden Pasta".


Serves 4-5.

Vegetarian? NO
easily converted to vegetarian alternative

Other Ingredients

• Penne or Equivalent Pasta

Béchamel Ingredients

• ¼ cup butter
• 1 large shallot (or small white onion) - minced
• ¼ cup (about 4 thick lunch slices) of chopped Black Forest Ham slices (or your favourite smoked ham)
• ¼ cup flour
• 2 ½ cups milk ***if not using wine, add ¼ cup milk to this amount (total of 2 & 3/4 cups of milk)***
• 1 Tb tarragon - roughly chopped
• ½ cup of shredded cheese - mild cheddar or monterey jack are best
• Pepper to taste

Optional Ingredients

• ¼ cup white wine - optional ***if not using wine, substitute this wine quantity for ¼ cup milk***
• Salt (only add salt if you are not using Ham or another salty meat)
• Zucchini - can be used in place of meat for a Vegetarian alternative.

Photo Credit to wikihow.com

Directions

1. Heat a saucepan over medium heat, sauté shallot until glossy (about 2 minutes).  
2. Add in chopped Black Forest Ham or equivalent smoked ham.
3. Heat a saucepan over medium heat and add the butter.
4. Whisk in the flour and cook until thickened.  
5. Add milk and whisk until smooth.  
6. Bring the liquid to a boil and reduce to a simmer.  
   Simmer approx 20 minutes or until the sauce is of a coating consistency (this will make sure the flour is cooked so it doesn't taste starchy). 
7. While Béchamel is reducing, start Pasta in salted water.
8. Remove the sauce from the heat and stir in chopped tarragon.  
9. Season to taste with pepper/salt.
   

ENJOY!

Canadian Harvest Style Frenched Toast

 

Photo Credit recipe-dairies.com

Or as we call it "Super Toast". Although not 'real' French Toast, it is inspired by our Quebecois Neighbours during the sugar bush festival. This is a sweet, pan fried sandwich suitable for Breakfast or Dessert, and uses ingredients from Canadian Harvest time like apples, honey, and Maple Syrup.

Serves as many as you like.

Vegetarian? YES

Ingredients

• Texas Toast (2-4 slices)
• 2 Tbl. Coconut Oil
• Apple Butter
• Cinnamon Honey Butter

Other Ingredients: Choose 1

• Maple Syrup
• Natural Peanut Butter

Optional Ingredients

• Sliced Bananas

Directions

1. On Medium High, Heat a large Skillet or Frying pan large enough to hold 2-4 pieces of bread.
2. Drop 1 Tbl. Coconut Oil in pan, and evenly coat surface.
3. Place Texas Toast slices in pan.
4. Toast until slightly browned on the first side. Approx. 2 minutes.
5. Flip Toast, add 1 Tbl. of Coconut Oil to pan again for the second side.
6. Add Apple butter to the warm side of two slices and Cinnamon Honey Butter on the other two.
7. Allow to sit for a minute until the sauces start to melt.
8. Once the second side is browned evenly, remove the slices from the heat and press together opposing flavoured pieces.
   ***1 piece of apple butter toast goes with 1 piece of Cinnamon Honey toast. you are making a sandwich with both flavours.***

Serve

1. Cut into wedges or halves and serve on a plate either drizzled with Maple Syrup or a large dollop of Natural Peanut Butter.
   ***For a more filling option, you can slice bananas and place them in between the slices of toast***

ENJOY!

Simple Batters

Photo Credit to allrecipes.com

Commercial batters are good in a pinch, but are often wasted and costly. I have discovered a few recipes for batter you can make with scraps around your kitchen!

Photo Credit to www.food.com

Light Batter:
1 C. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. season salt
1 tsp. paprika
1/2 cup water, or as needed








Directions: This batter can be used to coat french fries, zucchini chips, sweet potato fries or any other side item you want a light crispy coating on.
NOTE: This batter does not fluff up when fried and is a bit meticulous to pan fry as each piece cannot touch each other or it will stick together.

1. Slice vegetables or potatoes into French fries
   If doing French Fries: place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. 
3. While the oil is heating, sift the flour, garlic powder, onion powder, season salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
4. Dry veggies or raw potato slices/wedges thoroughly.
5. Lay pieces into the batter one at a time.
   Pieces must be placed into the skillet one at a time, or they will clump together.
6. Place in the hot oil so they are not touching. Fry until golden brown and crispy.
   Remove and drain on paper towels.

Photo Credit to closetcooking.com

Beer Batter:
1 c. all-purpose flour
1/2 tsp. baking powder
2 Tbl. sugar
1 tsp. salt
1/2 tsp paprika - optional
1 Egg - Beaten
1 beer, any kind, you won't need it all, just enough to get a pancake batter-like consistency






Directions:  I adapted this recipe from one I saw on the Food Network. This can be used as a thick, rising, crusty batter for Fish or anything else beer flavour is complimentary to.

1. Mix ingredients in order shown, whisking until smooth.
2. Coat desired item in batter and fry.
3. Should be no longer than 2 minutes per side.
   Fried foods are usually done when they float and are a deep golden brown all over.

Photo Credit to ddfish.co.uk

Corn Starch Batter:
1 c. all-purpose flour
2 Tbl. sugar
2 Tbl. Dry Mustard
1 tsp. salt
1 tsp. pepper
2 Tbl. Corn Starch
1 Egg
1/2 cup Milk
2 cups Lemon Lime Soda - or until Tempura consistency is reached (maybe slightly less)





Directions:  I adapted this recipe from one I saw on the Food Network. This is a fluffy, light, tempura style batter, complimentary to seafood.

1. Mix ingredients in order shown, whisking until smooth.
2. If cooking shell fish, blanching in salted lemon water and then cooling in ice water is recommended for extra flavour. This also ensures doneness of meat, as it is not going to be in the frier long enough to thoroughly cook all the way through.
3. Coat desired item in batter and deep fry.
   Once the food starts to float, give it another 30-40 seconds to brown slightly, we are only deep frying the batter, we are not cooking the shellfish as it is already done.

Photo Credit recipe.com

Buttermilk Batter
5 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper
2 Eggs
2 cups buttermilk
1 tsp. Hot Sauce

1/2 tsp. paprika - optional









Directions: Typically used for chicken, this extra crispy recipe had a bit of spice to it.

1. In a bowl, mix buttermilk, eggs, hot sauce, salt & paprika. 
2. Whisk in baking powder and baking soda. 
3. Put 2.5 cups of flour in a large bowl. 
4. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess.
5. Dip the chicken in the buttermilk mixture, letting the excess drip off; return the chicken to the flour and turn to coat. 
6. Transfer to a rack.
   Add more flour as needed. If the flour becomes too lumpy, sift it.
7. Deep frying this is easiest but you can use a skillet as follows:
   
   • Lay chicken pieces in skillet on medium high heat in a single layer.
   • Cover for the first five minutes. 
   • Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes.
     An instant-read thermometer inserted near the bone should register 160°
     

 ***Tip: If Cooking Chicken, allow 7-10 minutes for frying. You can serve chicken with honey drizzled over it or with biscuits and honey***
***NOTE: For extra crispy recipe: combine 1 quart whole milk,  1/2 cup sugar and salt in a large bowl and soak chicken in fridge for 4 hours. Then drain the chicken, rinse and pat dry before dredging.***