Some of

Jenn's favourite recipes - mmmmmmm!

Legend, as it were:

t = teaspoon; T = tablespoon; c = cup; oz = ounces

Disclaimer: these are miscellaneous recipes that I like; I don't remember where I got each and every one - many are from Canadian Living Magazine, others from various other sources; I've listed the ingredients & procedures as I've found them to work - bear in mind that I often use less than the recommended amount of sugar, substitute whole wheat flour and/or whole wheat and/or oats for some or all of the all-purpose flour, and use olive oil instead of vegetable oil, etc.; the amount I'm showing is the modified amount/procedure, as applicable. That said,..... Bon appétit!

[Sorry about any wacky spacing going on... I have yet to master this program! :=) ]

Note: this page is searchable, so if you have something specific in mind, Ctrl F -it!

 

Morning Glory Muffins
Ingredients:  

1½ c all-purpose flour

 ½ c packed brown sugar

1 c whole wheat flour

 2/3 c plain or vanilla yogurt

½ c whole wheat

 6 T extra virgin olive oil

2 t each baking powder & cinnamon

 2 c grated carrots

1 t baking soda

 1 c grated apple

½ t salt

 ½ c dried cranberries or raisins

2 eggs

 ½ c each pepitas & shredded sweetened coconut
   
Preparation:  

Grease or line 12 muffin cups with paper liners - or, if using a silicone muffin pan like I do, pull it out of the cupboard & set it on a cookie sheet; set aside. In large bowl, whisk together flours, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together eggs, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter. Spoon into (prepared) muffin cups; bake in 350°F oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes (or longer - about 10 - if using silicone pan). Transfer to rack; let cool completely. (Make-ahead: Store in air-tight container for up to 2 days, in zip lock bag in fridge for a week or so, or wrap individually in plastic wrap and freeze in airtight container (or just put 'em all together in a zip lock bag) for up to 1 month.) Makes 12 good-sized muffins.

 

Cranberry-Orange Scones  
Ingredients:  

1½ c all-purpose flour

 1 T grated orange peel

1½ c whole wheat flour

 ¾ c (1½ sticks) chilled unsalted butter, cut into ½"-pieces

1/3 c sugar

 ¾ c dried cranberries

2½ t baking powder

 1 c chilled buttermilk

1 t salt

  

½ t baking soda

  

 

  

Preparation:

      

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips (or start with pastry blender, then finish with fingertips) until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 2 1"-thick rounds. Cut each into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2" apart. Bake until tops of scones are golden brown, about 20-25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature, with mock clotted cream (recipe below). Makes 16.

 

  
   
Mock Clotted Cream to serve with the scones
Ingredients:          

8 oz cream cheese, softened

  

½ c sour cream

  

2 T powdered sugar

  
   
Preparation:  

Blend and enjoy!

  

 

Herbed Garlic Sweet Potatoes 
Ingredients:  

2 lb sweet potatoes, scrubbed

 2 t dried parsley

1/3 c butter, melted

 1 t salt

2-3 cloves of garlic, minced

 1 t paprika
   
Preparation:  

Preheat oven to 425°F. Cut each potato into 1½" pieces. Place in a microwave-safe 9" square baking dish. Combine butter, garlic, parsley, salt and paprika in a small bowl and mix well. Pour evenly over potatoes. Microwave on HIGH, stirring occasionally, until potatoes are tender, about 10-15 minutes. Bake until golden (as golden as sweet potatoes will get...), about 6 minutes. Serves 6 (as a side).
 
Alternately, my tried-and-true/Zach favourites: Sweet Potato Fries (or "bakes", as Todd insists on calling them)
Ingredients:  

sweet potatoes

 salt

extra virgin olive oil

 pepper (optional)
  Note: parchement paper is optional but comes in really handy, here!
Preparation:  
 
Preheat oven to 450° or 475-500°F (faster @ higher temps, or just go with what your oven is already set to, if in the 400s.). Peel potatoes. Slice into thin wedges or skinny sticks (standard french-fry shape) into large bowl. Drizzle and mix with about 1T olive oil. Spread on parchement-paper-lined cookie sheet(s). Sprinkle with salt and pepper (optional) (some kids might find them too 'spicy' with pepper). Bake 30 minutes in 450°F oven (turning once) or 20 in 475-500°F. Sweet potatoes burn easily; watch them sorta closely!

 

Black Bean Mash with Tamari Beef
Ingredients:  

4 beef filets, about 4oz/125g each

 2 c cooked black beans

24± asparagus spears

 1½ c / 350g cherry or grape tomatoes

1 t grated ginger

 balsamic cream / creamy balsamic salad dressing

2 T tamari soy sauce

 1 T whole grain mustard

1 garlic clove, crushed/minced

  
   
Preparation:  

Make a marinade with garlic, ginger and soy sauce; add beef and leave to marinate for ½ hour. Preheat oven to 400°F/200°C. Place tomatoes on a baking sheet or in a dish; set aside. Cook meat in oven-proof skillet on medium/ med-high heat on both sides until browned. Put meat in the oven in the skillet; put tomatoes in the oven. Cook meat for 3-5 minutes per side [meat will continue cooking after removing from oven - remove while still red inside!], tomatoes should be ready - or just about - by the time the meat is done. While meat & tomatoes are cooking, warm up precooked beans in pan for 3 minutes, then put in blender (or immersion blender cup) with mustard and 3 T water, blend until smooth. Steam asparagus for 2 minutes or sautée in another skillet (or sautée in same skillet before browning meat). To serve place bean mash first, followed by asparagus and steak and top with roasted tomatoes, drizzle with balsamic cream and sprinkle with some salt and cracked pepper.

Ingredient variations: game or lamb, spinach (I haven't tried any of these; beef is working well for me!).

Vegan alternative: marinate seitan or tempeh instead of meat (again, haven't tried).