Blueberry Ricotta Pancakes

Pancakes are such a North American tradition. Classic flavours using our fresh in season

Blueberries

hit the spot on a lazy weekend morning or brunch!

This recipe adds a light fluffiness using my European background additional ingredient of

Ricotta

 Not only does it add rich flavor but it makes the pancake fluffy and it's full of protein and calcium.

Think outside the box and add any nuts, dried fruits or natural flavourings you like.

 

 

Dry Ingredients:

1 cup flour

1 cup wheat flour

2 tbsp brown sugar

1 tbsp baking powder

pinch of salt

 

Wet Ingredients:

2 lg. eggs

2 cups milk or non dairy milk

1/4 cup ricotta

1 tsp  vanilla extract

1 tsp grated lemon rind

 1 cup blueberries (or a mixture of your favourite berry)

 

Mix wet ingredients together with a fork, whisking until smooth.

Pour into mixed dry ingredients. Stir only until no flour shows. Set aside to rest.

Preheat a large skillet on #6 or #7. Grease with a small pat of butter or oil.

Drop batter onto skillet with a ladle.  Allow to cook for approx. 5 min until bubbles which form on batter burst and the top of the pancake looses it's shine.

Using a spatula, flip pancake and continue to cook through another 3 minutes.

Place on a warm plate for stacking or eat immediately while hot~

 

Enjoy with love!

 

From Italy with Love:

Homemade Ricotta

 When I was a child, weekly I would wait in anticipation for the "cheese" man to drive by and ring his bell alerting the street that he was selling fresh ricotta.

A sweet, smooth fresh cheese made from cows milk.

Originally my grandfather used to make it from sheep's milk, pungent and salty.

As sheep's milk was not easily available to the new immigrants in the early '60's, they adapted and made this creamy spreadable cheese from cows milk.

 My mother bought it and I would watch the "cheese" man slide it out of it's long cylindrical container onto my mother's dish.

Aah those were wonderful memories as they no longer are made in that type of form and are now sold in cold plastic containers in the dairy section.

While in Italy, so as not to let the milk go to waste my sister in law would make her own ricotta!

I know some of you have made it and I didn't believe it could be done with lemon juice as my grandfather used rennet to make his cheese, but I am a converted believer.

It's so simple anyone can do it!

1lt of  full fat milk

1/2 lemon juiced  

(zest can be used if you want a lemon flavour)

On medium high heat bring the milk almost to a boil.

You should see a foam develop on top.

DO NOT BRING TO A BOIL

Remove from heat and stir in the lemon juice.

Allow to sit for a few minutes until you see a curdling of the milk.

Skim off this curdled milk with a slotted spoon, until the cheese is all gathered.

Place in a clean and dried empty strawberry container.

You know, the one that is green and has holes.

Place on a flat plate to catch drippings.

Allow to cool to room temperature.

Use immediately or place in refrigerator for up to 3 days.

My lovely snack is topped with my sister in laws

backyard berries and homemade jam.

Her sister's homemade bread holds this wonderful

dish together!

Ya ya, I know they are too much!  

 

Ruby Cookie Crumble

What better way to celebrate

SUMMER

Than with Summers' bountiful

Berries!

When I bake it's to utilize what is freshest and whatever I have in the kitchen at the time.

This easy wonderful dessert is a double treat.

You get cookie on top

and luscious fruit with a thin juicy syrup.

If you are not watching calories add some frozen yogourt or ice cream and watch it melt...

 

Filling:

 

1 1/2 cup red grapes, washed and cut in half

1/2 cup papaya, peeled, seeded and diced

1 lb. chopped strawberries, hulled, washed

3 tbsp wildflower honey

1 tsp each grated lemon rind + fresh ginger

1 pint raspberries, rinsed

1 Ida red apple or Macintosh, peeled, cored, diced

1 tbsp. flour or instant tapioca pearls

 

Mix ingredients together and place in ungreased 6-8 ramekins or an 8"x8" casserole dish.

 

Crumble:

 

3/4 cup each flour and whole wheat flour

1 tbsp. ground flax seed

1 tsp baking powder

1/4 tsp each baking soda and salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup brown sugar

1lg. egg, whisked

1/2 cup butter, margarine or vegetable shortening

1/4 cup + 3 tbsp. almond milk or milk

3-5 tbsp. granola

 

In a medium bowl mix flours, baking powder, soda, spices, salt and flax.  Cut in shortening until crumbly.

 

Add liquid to egg, whisking to mix. Pour into dry ingredients. Stir with a fork.  With your hands form to clump together into chunks. Do not form into a ball.

 

Distribute over fruit to cover, sprinkle granola over crumble.

 

Bake in a 350F oven

Ramekins: 30min

Casserole: 30-40min

 

Until lightly browned and firm to the touch. Remember this is a cookie topping.

 

Allow to cool 5-10min.

Grab a spoon!

 

Enjoy with love





Apple & Cheddar

Thyme Biscuits

Is there anything more comforting than the glorious aromas from baked goods?

Most of us don't have thyme (time, tee hee)to bake
 
The scent of bread baking just puts us in a  wonderful relaxed state that, leaves us waiting in anticipation for the end product. 

Throughout the world breads are the symbol of home, comfort and food on the table.

This is an easy biscuit.
Of course, if I make it, it has to have some nutritional value in it! Right?

The addition of apple adds sweetness and fiber.
Um, your family and friends won't even notice it~
Unless you tell them
~AFTER~
they tell you how delish they are~~

2tbsp coarse corn meal

3 tbsp brown sugar

1 tsp salt

 1 tsp thyme

1 1/2 tsp cream of tartar

1/2 tsp baking soda

3/4 stick vegetable shortening or butter

2 cup old sharp cheddar, shredded

 1/2 apple, peel on, shredded

1/4cup milk or water + more if needed

In a large bowl add the apple and cheddar. Drop in the dry ingredients. Using your hands "sift" the shredded ingredients into the dry ingredients to coat the mixture.

 Using a pastry cutter tool, cut the shortening into the dry ingredients.

 Begin to slowly add the water to add just enough so that the dough begins to stick together.

~you may need more or less depending on the humidity outside~

On to a floured surface, form into a round, gently pressing together.

Form into approx. 8"-9" circle

 

I used the bottom piece of a springform cake pan, which is quite thin.

Spray the bottom with non stick spray or grease and flour it.

Using a knife or pizza wheel cut wedges all the way through. 

Bake in a 350F preheated oven for 

30-35min.

The top can be brushed with melted butter before baking for a deeper browning.

Enjoy with love!

Coconana Granola Pancakes

Summer weekends are almost here!

Lazy days, begging for lounging around in your pj's

What a great comfort dish to offer the family without the guilt

Coconana pancakes have the goodness of high protein and they are low in fat!

Slathered with your favourite yogourt and you'll be in euphoria

What a great way to start the weekend

Who knows the kids might even do their chores!

2 ripe bananas peeled and mashed

2 eggs 

1 cup coconut milk, stirred

1/2 cup water

2 cup ancient grain pancake mix or any other pancake mix you like

1/3 cup MuesliFusion Zen Granola http://www.mueslifusion.com/morning-zen-muesli.html

Oil for cooking

In a medium size bowl add the bananas, eggs, water, coconut milk, stir to combine.

Drop in dry ingredients.

Stir only to mix.

This is a thick hearty batter.

You can add more water if batter is too thick.

Add 1/4-1/2 cup batter to a greased skillet and cook on medium heat until golden brown. If the batter is thick you will not see the bubbles rising and popping, so you will have to check the bottom.

Using a heat proof spatula flip to and continue cooking until golden and cooked through.

Slather with yogourt and sprinkle with granola
Makes: approx. 9
Enjoy with love

Dorset Cereal

I have been one of the lucky bloggers chosen to sample this fabulous cereal/granola/musli

from

Dorset Cereals

I discovered this cereal/granola in the quest to find healthy cereal alternatives years ago. We love extra fibre and flavours with our breakfast cereal or add in's to our meal and now I get to write a review about it!
 I love baking and cooking;
I don't always have the time or want to make granola!
I feel this brand has the same ingredients minus the fillers, fat and sugars that I would not add to my own homemade granola.
This brand however, has way more ingredients than I would have at any given time in my pantry, so nutritious, delish and wholesome, The choice is easy.
It is vegetarian, vegan and has no preservatives
Bonus!
You should find it displayed in the health isle at your better grocers.

As you all know Breakfast is the most important meal of the day to kick start your morning. Dorset cereals are high in protein and low in fat, helping get the metabolism on the right track, by keeping your blood sugar level.

This wholesome product comes from Poundbury, England.

http://www.dorsetcereals.ca/about-us/

Here are the 7 tasty combinations:

• Simply Nutty Muesli: a blend of multi-grain flakes with whole almonds, oat flakes, dates, Brazil nuts, sunflower seeds
• Honey Granola: a lovely blend of crunchy oats, sunflower seeds, flaked almonds, pecans, sunflower seeds (This is the first box I opened and everyone just ate it with their hands!)
• Simply Delicious Muesli: blend of raisins, sultanas, sunflover seeds, dates, Brazil nuts, hazelnuts & multi-grain flakes
• Really Nutty Muesli: crunchy mix of cashews, Brazils, hazelnuts, almonds, sultanas, dates, flame raisins and multi-grain flakes
• Super Cranberry, Cherry & Almond Muesli: cranberries, cherries, almonds, raisins, sultanas, sunflower seeds, flame raisins & toasted cereals (see the Bread Pudding below)
• Super High Fibre Muesli: blend of toasted cereals, flame raisins, dates, sunflower seeds, toasted coconut and chopped roasted hazelnuts
• Fruits, Nuts & Seeds Muesli: blend of raisins, flame raisins, dates, sultanas, banana, pumpkin & sunflower seeds, flaked almonds, whole hazelnuts & multi grain flakes (my personal fave)

My Decadent way to use Dorset Cereal!

This is a great "do ahead" breakfast/dessert for any Brunch

or

Pot Luck

1 (400g)loaf cinnamon bread

250 ml cream cheese

1/2 cup icing sugar

1/2 cup nutella

1 cup prepared lemon curd (ED Smith) (jam can be substituted)

500 ml 10 % cream

3 eggs

1 tbsp sugar

1 tsp cinnamon

6 tbsp granola

Toast all of the bread slices.

Beat the cream cheese with the icing sugar untill combined and fluffy.

Begin to spread half of the slices with nutella and the other half with cream cheese mixture.

Sandwich the two flavours together.

Slice each sandwich diagonally in half creating two triangles. Generously spread each triangle with lemon curd on the outside and stack the triangles together. 

 Work in batches of two placing in a greased 8" x 8" casserole dish, with some points facing up to get a crusty texture when baked. Tuck the end pieces of the loaf under the other sandwiches, to get more moisture as the crusts are tough.

If there is any nutella, cream cheese or curd left over tuck it in between the sandwiches.

With a fork whisk eggs, cream, sugar and cinnamon together. Pour over bread. Press down to soak in.

Cover with plastic wrap and refrigerate for 2 hrs. to absorb liquid. Remove plastic wrap and sprinkle with granola.

Bake for 40 min in a 350F. Can be served hot or at room temperature

Serves: 6-8

Kitchen Sink Bread Pudding



Whole Grain Pancakes
with
Super High Fibre Muesli

 Yogourt Granola Frosting

add 1/2 cup Muesli + 1/2 cup extra liquid to your favourite pancake batter
cook as directed on package
A dollop of your favourite yogourt with a sprinkling of Muesli on top

Simply Delicious Muesli 

 Strawberries, Vanilla Yogourt &
Fruit, Nuts, and Seeds Muesli Parfait

Layer yogourt muesli & fruit for a burst of flavour to your breakfast

This can be placed in a sealed container for on the go breaks or snacks too!

Sprinkle your favourite flavour over any muffin batter 

Simply Nutty Muesli Carrot Muffins

http://tastyd.blogspot.ca/2013/04/trail-mix-carrot-muffins-2-cup-flour.html





 Overnight Muesli with Fresh Fruit

This one is fast, nutritious and delish!
I make this particular breakfast several times a week for myself

Pick your favourite muesli or granola:

1/3 cup Dorset cereal

Pour milk or non dairy milk just to cover cereal.

Cover and refrigerate overnight.

In the morning:

Add any fresh berries, 1 tbsp chia seeds

Grab a spoon!

This can also stored in a portable container ready to go when you are.

I received these products from Dorset Cereals, but the review and recipes are my own opinion.



Heavenly Honey

Bao Smoothie



Smoothies are the way to go any time of the week in my house, day or evening.

Most of us think of them as pick me ups, 

starting a diet or

 just for detoxing.

But!

Smoothies are an actual nutritious meal to go.

Best of all it tastes like a dessert!

Pack them with ingredients your kids may not normally want to eat, like veggies.

I've hidden asparagus in this one!
Shh

Deliciously flavoured and only you'll know the  the ingredients in it!

This smoothie is packed with vitamins and proteins that will keep you going.

Don't just have a smoothie for breakfast!

Make it ahead of time and enjoy it after sports or when you are on the run.

It will keep you full and satisfied and it's low in calories.

1 tbsp Honey
1 banana

4 strawberries

1/2c blackberries
1/2c blueberries
3tbs vanilla yogurt
2tbsp bran
1tbsp chia seeds
3 stems of asparagus, woody ends snapped off
crushed ice

In a blender/processor blend all ingredients.
 

 

Jalapeno & Green Pepper

Vegan Cornbread

 

 

Cornbread is technically not a bread because it is a pan "bread" that rises with baking powder instead of yeast but, it is so fast and easy, that any cook can make it in minutes and have a great dish ready for dinner and perhaps a snack later on ;)

Mix it quickly and pop it in the oven to bake and you have a steamy side with your meal.

I have seen and tried quite a few recipes. Some have been good some have been too pasty(spoonbread) for my liking. Some have had too much of a grit feel in my mouth.

I like a combo of flour and cornflour with some fresh or frozen kernels in the mix.

 

When I make cornbread as an accompaniment to a main meal, I want it savoury, not sweet as many recipes put enough sugar to classify this as a dessert, in my humble opinion.

I omitted the sugar suggested, in my quest to lower the calories and used sweetened dairy free milk, so that it would have a touch of sweetness.

Just like me!    What!

This recipe is a version that I found in a

Vegan cookbook.

It has no dairy or eggs and is even good for you with the addition of wheat flour.

As you can see by the picture it is not as yellow as expected because of the wheat and lack of eggs. But, it rose to the occasion and is very fluffy.

I added pickled jalapenos that you can find in the Mexican isle of your favourite grocery store. Thinly diced they are not too hot, even for a child.

I added a compound garlic "butter" made with margarine so that it would have some more substance because of the lack of eggs and fat.

AND

when it's hot out of the oven what else are you going to do other than slather somethin that will melt off!!

Of course use your imagination and add any ingredient your family loves and make it your

very own.

 

This is quite delish, very low in fat and high in fiber!

 

1 cup whole wheat flour

1 cup whole grain corn flour

1 tbsp baking powder

pinch of salt

1 tbsp apple cider vinegar (I only had red wine vinegar)

1 tbsp extra virgin olive oil

1 1/2 cup sweetened soy, rice or almond milk

1/2 chopped green pepper  (red can be substituted)

1 tbsp jalapeno fresh or canned

1/4 cup chopped chives or green onion

1/2 cup fresh or frozen corn kernels (I ran out! humpf)

 

Garlic Butter

 

1/3 cup margarine

1 garlic clove, pressed

pinch of sea salt & pepper

1 tbsp chives or any herb you like

Mix together and refrigerate until needed. Spread to your hearts desire. Keeping the calories in mind of course ;)

 

 

 

Lightly oil or spray an 8"x8" casserole dish

Preheat the oven to 350F

 

In a large bowl, blend dry ingredients together

 

Mix wet ingredients together. Pour into dry ingredients and mix with a spatula or wooden spoon. Before everything is mixed, add in the herbs, and vegetables. Continue to blend, do not over mix.

 

Spoon into casserole dish. With the spatula evenly spread the mixture to the sides.

Bake for 35-45 minutes until a skewer pierced through, comes out dry.  

 

 

Enjoy with love!

Berry Delicious

Breakfast Muesli

No Fat

No Sugar

Lots of Fiber

This muesli is so easy! 
Make it the night before and you can eat it on the run!

Full of fresh fruit flavours

You can make it with whatever suits your fancy.

This is even great for the kids snack or break time at work!

Best of all it's guilt free!
When oatmeal is cooked it's digestive fibers are broken down by the heating process, so when you eat it, there is less bulk to keep you feeling full longer.
This method has no cooking involved so the fiber stays raw.
You break it down with your teeth and it takes longer to digest keeping you feeling full longer.
Uhum! Let me repeat with no fats!
I have sweetened mine with Stevia a cactus plant derivative, which does not spike your blood sugar level and is actually good for you.
 

 

 

1/3 cup rolled oats

1 cup milk or non dairy beverage

1/2 cup total mixed berries, almonds, dates, raisins, cranberries, grapes, etc.

1 tbsp chia seeds (omega 3's and fiber)

1 tsp stevia or honey

experiment  try a spoon of  peanut or almond butter, bran, or use yogourt instead of milk!
 

Place oats and milk in a nonreactive container and refrigerate overnight.

When ready to eat add any mixture of toppings to your taste. Stir and enjoy!

If you're in a super hurry in the morning: you can mix the fruit in the night before and it will just macerate and sweeten the whole mixture!

 

You'll be tempted to make extra for everyone on the go.