Category: Featured Recipe Set

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Dessert, Featured Recipe Set, Recipe Set

Weekend Baking Day

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Baking on a weekend afternoon can be a fun pastime with the kids – especially if you don’t have to make dinner that evening.  Because the Peppermint Bark needs to chill in the freezer I like to get it started and then make some muffins.  The Muffins are snacks to enjoy and the Peppermint Bark goes in the freezer until the holidays.

Holiday Peppermint Bark
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Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.
Holiday Peppermint Bark
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Peppermint Bark has become so popular almost every chocolate company is making a version of it.  I still think it looks prettiest and tastes the best homemade.  It is an easy gluten free option and good for the non-baker.
Ingredients
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a medium bowl over simmering water melt the bittersweet chocolate. As the chocolate melts stir with a spatula and ensure no water or steam drips into the chocolate causing it to seize. Once the chocolate is melted remove from heat and add peppermint drops. Start with 5 drops, taste and add more if desired. I like 8 drops of DoTerra Peppermint Oil.
  3. With your spatula spread the chocolate as evenly as possible over your parchment paper and then chill in the freezer for 1 hour.
  4. In a medium bowl over simmering water melt the white chocolate. As the chocolate melts stir with a spatula and ensure no water or steam drips into the chocolate causing it to seize. Once the chocolate is melted remove from heat and add peppermint drops. Start with 5 drops, taste and add more if desired.
  5. Spread the white chocolate over the dark chocolate as quickly as possible so as not to melt the dark chocolate. Sprinkle with crushed candy canes and chill in the freezer overnight.
  6. Transfer your chocolate to a cutting board and using the tip of a chef knife break the chocolate into pieces. Store in an airtight container in the freezer.
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Banana Chocolate Swirl Muffins
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This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Banana Chocolate Swirl Muffins
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This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Ingredients
Dry Ingredients:
Wet Ingredients:
Chocolate Swirl
Instructions
  1. Place butter and eggs on the counter to bring to room temperature. Puree bananas in your blender or food processor.
  2. Preheat oven to 350 degrees and line your muffin pan with papers.
  3. In a medium bowl whisk together dry ingredients.
  4. In the bowl of your electric mixer fitted with the paddle attachment beat together butter and sugar until light and fluffy. Add eggs one at a time scrapping down the sides of the bowl after each addition.
  5. Mix in mashed bananas, sour cream and vanilla. Add dry ingredients and stir on low just until combined.
  6. In a small bowl on top of a small pot of simmering water melt the chocolate chips and stir in cocoa powder. Remove from heat.
  7. Remove one cup of the banana batter and stir into the chocolate mixture.
  8. Use a spatula to ensure the banana batter is completely mixed. Drop spoonfuls of the chocolate batter into the banana and swirl slightly. Do not over mix or batters will become blended. Using a muffin scoop fill your pan. You may be able to do 14 muffins.
  9. Bake until a toothpick comes out clean 20-25 minutes.
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Beans, Beef, Featured Recipe Set, Vegetables

Taco Salad with a Homemade Seasoning Mix

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Another low carb dinner option to enjoy this summer. Your family will love putting together their own salad.

Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Ingredients
Taco Seasoning Mix
Taco Salad
Instructions
  1. In a large sauce pan sauté the beef over medium heat, breaking up with a spatula until no longer pink - approximately 5-7 minutes. Drain off fat in a colander with running water and set aside.
  2. While beef is cooking you can finely chop the onion. Then finely chop the peppers.
  3. In the same pan sauté the onions until they are soft, approximately 5 minutes. Add the chopped green and red peppers and cook another 3 minutes.
  4. Return the meat to the pan along with 4 teaspoons of the taco seasoning mix, rinsed beans and 1/2 cup crushed tomatoes. Simmer for 5 minutes and serve.
  5. Option: set up a make your own salad by adding lettuce to each plate, guests can top with chips, meat mixture, cheese, tomatoes, sour cream and sliced avocados.
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Chicken, Featured Recipe Set, Recipe Set, Rice, Vegetables

Coconut Curry Noodles

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You will want to lick your bowl clean after this meal.  The sauce is devine and as a result you can add almost any set of vegetables you like to this dish.  The recipe of Coconut Curry Noodles has been adapted from a Pinch of Yum.

 

Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Ingredients
Coconut Curry Sauce
Noodle Bowls
Instructions
  1. Prepare noodles as per instructions on the package. Soak noodles in boiling water in a large bowl until they are al dente. Drain and rinse with cold water.
  2. Chop shallots very small, peel and grate the ginger. Chop the white parts of the green onions and set aside the green parts for a garnish.
  3. Heat a large saucepan over medium, add oil and then shallots and white parts of green onions. Stir fry for 3 minutes then add the ginger, curry paste and stir for 1 minute. Add the coconut milk, broth, sugar, chili sauce, fish sauce and soy sauce. Turn to low and simmer for 15 minutes while you prepare other ingredients.
  4. Thinly slice chicken and chop into small pieces. Chop the broccoli and asparagus into small pieces and steam for 4 minutes until they are bright green.
  5. Slice green part of the green onions. Thinly slice or tear basil up and set aside as a garnish.
  6. Just before dinner add noodles, chicken, steamed vegetables, shredded mix, and lime juice to the sauce, heat and simmer for 5 minutes. Add additional broth if needed. Sprinkle or stir in green onions and basil. Add a wedge of lime to the side of each dish if desired. Enjoy!
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