Still Life III

Still Life III.  Acrylic on canvas, 2010.  (7"x9")

Baby Potatoes with Horseradish Sauce

Baby potatoes are covered in a horseradish, lemon and garlic sauce. A perfect side for meat or fish.

Serves: 6

Prep Time: 5-8 min

Cooking Time:45 min

Total: 55- 60 min

Ingredients

1 bag of baby potatoes 


Sauce
2-4 tbsp. butter or vegan margarine
2 tbsp. prepared horseradish, with beets

1/2 lemon, squeezed

2 cloves garlic, pressed

salt and pepper

Directions

1. In a large pot, boil potatoes until soft, about 20-30 min.
2. In a sauce pan, melt butter or margarine.  Add horseradish, lemon, garlic, salt and pepper.
3. Preheat oven to 350F.  In a baking dish, spread potatoes and cut large ones in half.
4. Spoon sauce over potatoes and bake uncovered for 15 minutes.
5. Serve immediately.

Underwater II

Underwater II.  Japanese paper on canvas, 2011.  (7"x5")

Balsamic Caramelized Beets

Balsamic caramelized beets are a match made in culinary heaven.

Thank you Lisa for this recipe!

Serves: 4

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

5-6 medium-sized beets (any type)
1-2 tbsp. extra virgin olive oil
2-3 tbsp. balsamic vinegar
salt and pepper

Directions

1. Rinse beets and scrub them well.  Trim the top, leaving about 1/2 inch of stem.
2. Boil beets for 15, then drain and remove the skin using a peeler or a thin knife.
3. Cut peeled beets into bite sized chunks, and place in a large bowl.
4. Toss with olive oil, balsamic vinegar, salt and pepper.
5. Spread on a baking sheet lined with parchment paper and bake in a preheated oven at 350 F until they have caramelized, about 35 minutes.
6. Serve warm or room temperature a side dish to meat or fish, or garnish with crumbled feta cheese and serve as a salad.

Spaghetti Nests

Spaghetti nests are easy to make and fun to eat. Get creative with your toppings!

Serves: 5 nests

Prep Time: 25 min

Cooking Time: 18 min

Total:  40 min

Ingredients

150g spaghetti
3 tbsp. grated Parmesan cheese
2 tbsp. unflavoured bread crumbs
2 eggs
3 tbsp. heavy cream
1/2 tomato, diced
8-10 mini bocconcini balls
chives or sliced green onion
fresh or dried basil, oregano, or Italian herb mix
salt and pepper
1 1/2 cups of your favourite tomato pasta sauce, store-bought or homemade (or more)

Directions

1. Boil water in a large pot and cook pasta according to the directions on the box.  Drain pasta and rinse with cool water and let dry in the colander for about 5 minutes.  
2. Return pasta to pot and toss with Parmesan cheese and bread crumbs.
3. Line a baking sheet with parchment paper and scoop spoonfuls of pasta into small piles.  Using a fork, twist pasta to form a nest.
4. Repeat until you've made 5 nests.
5. Whisk eggs, cream, herbs, salt and pepper until blended.  Add bocconcini and chives, and stir.
6. Spoon mixture into the centre of each nest, using up all of the mixture.  Garnish nests with diced tomato.
7. Bake in a preheated oven at 400F for 15-18 minutes.
8. Serve immediately with a side of pasta sauce, garlic bread and salad.
9. You can also make spaghetti nests bite-sized and serve them as a warm appetizer.

Lightly adapted from angiesrecipes.blogspot.com

Chocolate Crepes

A chocolate twist on the classic sweet crepes.

Serves: 6-8 crepes

Chocolate Crepes with strawberries, banana, blueberries and Nutella

Prep Time: 20 min

Cooking Time: 20 min
Total:  40 min

Ingredients

2 eggs
1 cup milk or soy milk
2 tbsp. butter or margarine, melted
1 tsp. vanilla extract
2/3 cup flour
2 tbsp. unsweetened cocoa powder
3 tbsp. sugar
pinch of salt

Filling Ideas
nutella and banana slices
fresh mixed berries (strawberries, raspberries, blueberries, blackberries, cherries)
peanut or almond butter
dessert hummus or healthy chocolate spread
maple syrup, honey or agave
dulce de leche
chocolate sauce
powdered sugar
whipped cream or creme fraiche
ice cream or frozen yogurt
pecans, walnuts, almond slivers

Directions

1. In a large bowl, combine all ingredients and whisk until there are no lumps.  Alternatively, combine all ingredients in a bowl, mix and then transfer into a blender.  Blend until smooth.  Let stand for 15 minutes.
2. Heat a large skillet over medium heat. Coat with non stick spray, oil or butter.
3. Ladle about 1/3 cup of batter into the pan.  Tilt to spread batter across the pan evenly.
4. Cook for 1-2 minutes, then carefully flip and cook the other side for another minute.
5. Spread your favourite fillings inside the crepe and then roll or fold it. Serve immediately.

Recipe from livlifetoo.blogspot.com

In the Blue

In the Blue.  Acrylic on canvas, 2011.  (12"x12")

Hawaiian Carrot Cake

A tropical twist on a dessert classic.

Serves: 12 slices

Prep Time: 30 min

Cooking Time: 45 min

Total:  75 min

Ingredients

1 cup crushed or diced tinned pineapple, drained

4 cups grated carrot

2 1/2 cups flour

1 tbsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 cup butter or margarine, at room temperature

1 1/4 cups golden brown sugar

4 eggs

2 tsp. vanilla

1/2 cup milk or soy milk

Coconut Cream Cheese Icing

2 packages (250g each) regular cream cheese or tofutti cream cheese, room temperature

1 cup butter or margarine, room temperature

1/4 cup sour cream, plain yogurt or vegan yogurt

1 tsp. vanilla

2 1/2 cups powdered icing sugar

1 cup sweetened flaked coconut (use for Option 2, layered icing)

Garnish
1 cup sweetened flaked coconut, toasted

Directions

1. Preheat oven to 350F and grease two 9-inch round cake pans.
2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.  Stir until combined.
3. In another large bowl, beat butter with an electric mixer until creamy.  Gradually beat in the sugar on medium speed, for about 3 minutes.
4. Beat in eggs, then vanilla.
5. Then, beating on a low speed, add about a third of the flour mixture and beat until mixed, followed by half of the milk.  Repeat additions, ending in flour.  The batter will be quite thick.
6. Gradually mix in the pineapple and carrots.
7. Divide batter between pans, and spread batter to pan sides.  To remove air pockets, bang pans on the counter 5 or 6 times.
8. Bake for 40-45 minutes, or until centres seem set when lightly tapped.  Place on a baking rack to cool.
9. After 15 minutes, turn cakes out of the pan and cool completely on the racks.
10. Prepare the icing by cutting the cream cheese into chunks.  Place butter in a bowl and beat with an electric mixer until creamy.  Beat in sour cream and vanilla.  Reduce speed to low and beat in the cream cheese, piece by piece.  Beating too much will cause thinning.
11. Add about a third of the icing sugar and beat on low until mixed.  Scrape sides of bowl and beaters occasionally.  Gradually add remaining sugar, beating until smooth.  If too thick or thin, work in a little more sour cream or icing sugar.
12. Option 1, basic icing:  Ice each cake separately and garnish with toasted coconut flakes.
13. Option 2, layered icing:  Remove about a quarter of icing to be used on the top of the cake and set aside.  Stir coconut into the remaining icing.  Slice cakes horizontally in half.  Place top of 1 cake, dome-side down on a platter.  Spread with a third of the coconut icing, leaving a narrow border of cake around the edge.  Lay the bottom of that cake, cut-side down, on top.  Spread with half the remaining coconut icing, leaving a narrow cake border.  Top with the bottom half of the second cake, cut-side down.  Spread the remaining icing, leaving a cake border.  Top with the final layer, cut-side down.  Spread with plain icing right to the edges.  Garnish with toasted coconut flakes.
14. Refrigerate until serving.

Recipe from lcbo.com

Underwater

Underwater.  Digital photograph, 2010.

Forgotten Molasses Granola

Make and forget about this granola for a wonderful surprise in the morning!

Serves: 5 cups

Prep Time: 10 min

Cooking Time: 45 min

Total:  55 min, plus overnight

Ingredients

3 cup old fashioned oats
1/2 cup ground flax
1/2 cup chia seeds
1/4 cup unsweetened coconut flakes
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/2 cup molasses
1/4 cup brown sugar
1/2 cup orange juice
1 tbsp. vanilla
1-2 tsp. oil
1 cup mixed dried fruit (raisins, cranberries, apricots, cherries, blueberries)
1/2 cup toasted nuts and seeds (slivered or whole almonds, sesame seeds, pumpkin seeds, sunflower seeds, unsalted cashews, pecans, walnuts)

Directions

1. In a large bowl, mix together oats, flax, chia seeds, coconut flakes, dried fruit, toasted nuts and seeds, and spices.
2. In a separate bowl, whisk together molasses, sugar, juice, vanilla and oil.
3. Pour wet mixture into the dry mixture, and stir to combine.
4. Spread granola on a parchment paper lined baking sheet and bake for 45 minutes in a preheated oven set to 275 F.   Every 15 minutes, stir granola.
5. After 45 minutes, turn the oven off and "forget" the granola in the oven.  It will dry out over night.
6. Serve with milk or yogurt, garnished with fresh fruit and shredded coconut.

Lightly adapted from professionalpalate.squarespace.com