Sweet Potato Casserole

Fall is finally upon us and the season of eating comfort food is settling in. I am trying to find a balance between going for seconds (or thirds…) and running a marathon up and down my staircase. Honestly, this is a difficult feat for me since I’m a sucker for roasted warm meals (and just about everything else). Even with Thanksgiving turkeys, rich gravy and heavy stuffing having come and gone, I feel the urgent need to share this Sweet Potato Casserole with you all, so I hope you forgive my tardiness and give it a try.

To be frank with you, I like my sweet potatoes loaded in salty Cajun style spices, and in a traditional french-fry form. So you can imagine my awe-filled reaction when my friend introduced me to this flavourful alternative. It is definitely not your traditional mashed potato recipe, and some of you might even consider it slightly on the dessert side. This sweet pot’ mash is smothered in butter, brown sugar and roasted pecans, leaving a deliciously seductive smell in your kitchen. It provides a knock your socks off kick to a classic Turkey dinner, or to any dinner party meal for that matter. On top of being extremely tasty, sweet potatoes are high in Fibre and Beta-Carotene.  Clear vision and intestines…what more can you ask for?

Xo Dom Appetit!

Sweet Potato Casserole

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: measuring cups, peeler, 9 x 9 baking dish, small mixing bowl, medium saucepan, foil

Ingredients:
6 sweet potatoes (peeled)
½ cup of butter
¼ cup of flour
½ cup of brown sugar
½ -1cup of chopped pecans (I put a cup!)
Salt & Pepper

Directions:
1) Preheat oven to 350 degrees. Boil sweet potatoes in medium saucepan until tender. Drain, mash and mix in ¼ cup of butter, and salt and pepper for taste. Place mixture in 9 x 9 mixing dish
2) In saucepan over medium heat, melt ¼ cup of butter and add flour, brown sugar and chopped pecans. Mix well with wooden spoon and remove from heat. Spread evenly on sweet potatoes. Bake for 25 mins covered with foil. Take off foil and cook for an additional 5 mins. Remove from oven and serve!

Japanese Cabbage Salad

I know that the autumn weather is supposed to be upon us and that I should be whipping out some serious oven roasted meals, but my home is still blessing me with an overwhelming sauna effect and cautionary warning to stay clear from the oven. In an attempt to satisfy my insatiable appetite, as well as keep my humble home to a moderately “comfortable” temperature, (for those of you who have experienced my non AC standard of living you understand) I took a voluntary jump back on the salad train. I promise you, this is no boring ol’ green salad. In fact, I am downright positive that most of you will adopt the Japanese Cabbage Salad as your potluck/get together “must” recipe.

I was introduced to this dish by one of my mom’s friends and begged him for the recipe deets by my second bite. I was shocked to know that the ingredients included a pack of Mr.Noodles. After all these years, that terrible elementary school soup mix is still kicking around? I remember the kids in the school yard eating this stuff dry with the salty mixture all over their fingertips. Personally, I was grateful that my mom never gave in to this schoolyard trend. But today my friend, Mr. Noodles has redeemed himself. It gives the right crunch to the cabbage and browned almond mixture. It is also effortlessly complimented by a flavour bonanza from its Asian inspired seasonings.  I must warn you though, this salad is highly addictive! I made a batch last night that could feed a group of four and found myself boldly licking the bowl clean. Ok, I admit that have an overly “healthy” appetite…but I bet that most of you will share the same results. Most importantly, did I mention that the salad takes only 15 minutes to assemble? It is not the most attractive dish, but the flavours undeniably speak for themselves.

Xo Dom Appetit!

Japanese Cabbage Salad

Prep Time: 15 mins

Tools needed: large mixing bowl, measuring cups & spoons, sealable jar, salad spoons, baking sheet

Ingredients:

½ cup almonds (sliced or slivered)
3 tablespoons sesame seeds
1 package of coleslaw in a bag (or ½ head of medium cabbage shredded)
Handful of bean sprouts (washed)
2 green onions (chopped)
¼ cup sunflower seeds
1 package instant noodles (3 oz, Mr.Noodles)
½ cup of Olive Oil
3 tablespoons soya sauce
3 tablespoons of vinegar (I used apple cider vinegar and loved it!)
1 teaspoon Salt & Cracked pepper
Chow Mein Noodles (optional)

Directions:

1)      Toast almonds and sesame seeds on baking sheet in oven at 350 degrees F for 5 mins or until golden brown. Remove and set aside.
2)      In large mixing bowl, toss cabbage, bean sprouts, onions, sunflower seeds, almonds, sesame seeds and instant noodles. Place oil, soya sauce, seasoning packet from instant noodles, vinegar, salt and pepper in a sealable jar and shake well. Pour over salad and toss. Sprinkle chow mein noodles over top.

Black Bean Brownies

I was recently advised by several friends to read the x-rated trilogy, Fifty Shades of Grey. Though the first two novels were a bit of struggle for me (the constant romping, lack of “climax”, repetitive usage of “murmur”; please tell me, who murmurs through entire conversations?) – it was its final edition that provided the closure I needed that made me feel as though I didn’t completely waste my time. While wrapped up in the final pages of this novel, I found myself desiring brownies…chocolate brownies. I am sure I scared off half of you with the title of this tasty dish, and probably the other half with the Fifty Shades chatter, but given the small chance that one or two of you are still reading on, keep an open mind on this 6 ingredient brownie delight.

For those of you who follow my blog, you might remember the famous Chocolate Butternut Squash Brownie. Well, this intriguing version takes a more simplistic approach to gratifying your cravings and has strong internal stimulants as well. Black beans, being the main component of this dessert, are very high in dietary fibre and protein. So, not only does it help keep you regular but it makes a great energy bar substitute to keep you trucking through your day! The texture of this brownie is particularly fudgy and not very sweet. But rest assured, you have the power of sweetening the mixture by adding more maple syrup as you go. Enjoy!!!

Xo Dom Appetit!

Black Bean Brownies

Adapted from: The Copycat Cook

Prep Time: 10 mins
Cook Time: 30 mins

Tools needed: food processor, measuring spoons & cups, 8 x 8 inch baking dish, parchment paper, rubber spatula

Ingredients:
2 cups of cooked black beans (rinsed)
1 cup of coconut milk (or alt. milk)
1/3 cup of maple syrup (add a couple more tablespoons to reach your sweetness level)
½ cup of cocoa powder
½ cup of spelt flour
1 teaspoon of vanilla

Directions:
1) Add all ingredients to the food processor and blend until completely smooth. Taste mixture and add more maple syrup if not sweet enough.
2) Using rubber spatula, spread mixture in a parchment paper lined 8 x 8 baking dish. Bake for 30 minutes or until top layer is slightly cracked and toothpick comes out clean. Cool and then cut into squares.

Chicken Quesadillas

At least once a week my belly bites and groans for a serving of cheesy pizza or dirty truck stop poutine. It takes all my might to deny myself such disturbingly pleasurable meals and rush home to plan an equally tasteful plate without the worry of a clogged artery or two. Short of disappointing my tum-tum too much, I decided to meet it halfway with a quick and ridiculously easy Chicken Quesadilla. I mean, who doesn’t love themselves a slightly cheesy, spicy chicken, half-mooned wrapped Mexican delight? I know I do. And so do the crew I whipped these Cheese Queso's up for.

With Football season commencing and the welcoming autumn breeze, I thought you all might need a break from the salad train and relinquish in a simple Quesadilla recipe. This recipe took me a total of 25 minutes and I was still able to carry on a fully animated convo with a glass of red by my side. If you find that impressive, wait till you set a plate of these down on the table and find yourself fighting for your slice of the pie! I highly suggest serving your queso’s with some homemade guacamole, salsa, and an another Eagles victory!

Xo Dom Appetit!

Chicken Quesadillas

Adapted from: Taste of Home

Prep Time: 15 mins

Cook Time: 10 mins

Tools Needed: large skillet, large nylon spoon, baking sheet, cutting board, paring knife, measuring cups & spoons, pastry brush

Ingredients:

3 cups of skinless, thinly sliced chicken breast
2/3 cup of salsa
2 green onions (chopped)
1 teaspoon ground cumin
½ teaspoon of cayenne pepper
½ teaspoon of salt
½ teaspoon of cracked pepper
½ teaspoon of dried oregano
6 large whole wheat tortillas
¼ cup of butter, melted
2 cups of grated cheese (I used cheddar!)
Olive oil for light frying

Directions:

1)      Preheat oven to 375 degrees. In large skillet on medium heat, combine onions, chicken, salsa, and all spices. Let cook for about 10 minutes stirring occasionally. While mixture cooks lightly brush the outside of the tortillas with melted butter and lay buttered side down on baking sheet.
2)      Spoon 1/3 cup of chicken mixture over half of each tortilla. Sprinkle with equal amount of cheese. Fold the tortilla closed into a half moon shape. Bake for 9-11 minutes (until edges crisp) and cut into wedges and sprinkle with cayenne (optional, I love my food spicy!). Serve immediately with guacamole, salsa and sour cream. Yields 6 servings.

Sweet Potato Shepherd’s Pie

What a whirlwind summer this has shaped up to be. I have been enjoying the 30 something weather to the fullest of my abilities, and am proud to say that I can officially participate in a sport that entails hand-eye coordination. Anyone who knows me can confirm that I am the definition of a klutz and should be banned from any sport for my own safety and self-preservation. But my lovely boyfriend took a chance on me and was kind enough to teach me the do’s and don’ts of the intimate game of Tennis. I have to admit that despite the lack of back and forth rallying, I do have a pretty mean serve. Oh yes, I forgot to mention, I also turned one year older this summer and as the saying goes, I am one year slightly wiser… when it comes to my food choices. I am challenging myself to not only simplify my meal ideas even further, but to also give you  all the flavour “goodness” punch you deserve.

In anticipation of last night’s Quebec elections, I decided on whipping up a true French Canadian classic, pâté chinois aka Shepherd’s Pie. Growing up in a half French Canadian family, weekly consumption of the famous pâté chinois was not out of the ordinary. The original recipe consists of three main ingredients: mashed potatoes, creamed corn, and ground beef. Of course, one must spice this up in order to not heavily rely on the accompaniment of Ketchup (which is a must in the traditional way of eating this dish). Following my challenge, I put a twist on this customary plate and was delighted with the mouth savouring results! Using creamy sweet potatoes in lieu of its fatty white brother, I found the health & flavour punch it deserved. Yup, my insatiable hunger was well satisfied and my Ketchup will remain in hibernation until next summer!

Xo Dom Appetit!

 

Sweet Potato Shepherd’s Pie

Adapted from: Rachael Ray

Prep Time: 30 mins
Broil Time: 10 mins

Tools Needed:

9 x 13 baking dish, large boiling pot, measuring spoons & cups, peeler, cutting board, chopping knife, large frying pan, electric hand mixer or potato masher

Ingredients:

3 large sweet potatoes (peeled and cubbed)
1 cup of milk
1 egg (beaten)
1 medium onion (chopped)
6 mushrooms (chopped)
3 garlic gloves (minced)
1 ½ pounds of lean ground beef
1 can of creamed corn
1 can of corn (whole-kernel)
2 tablespoons of olive oil
1 teaspoon paprika
1 teaspoon of cayenne pepper
1 teaspoon of oregano
1 teaspoon of herbes de provence
¼ cup of vegetable broth
Salt & Pepper to taste
1 cup of shredded cheddar cheese (optional)
Parsley (optional)

Directions:

1)      Place sweet potatoes in large pot with a dash of salt, cover and bring to boil. Cook until tender and drain (15-20 mins). Return potatoes to pot and mash with milk, beaten egg, paprika, salt and pepper. Pre-heat oven to High Broil.
2)      In a large frying pan on medium high heat, add olive oil and allow garlic and onions to sweat. Once slightly browned add ground beef and cayenne, oregano, herbes de provence, vegetable broth and salt & pepper to taste.
3)      In a 9 x 13 baking dish, add a layer of the meat mixture and top off with creamed corn and whole-kernel mix. Finally, smooth sweet potatoes on top of kernel layer and top off with a thin layer of shredded cheese. Broil on middle rack till edges turn golden brown (10 mins), remove from oven and top with parsley.

 

Guilt Free Chocolate Cupcakes with Chocolate Avocado Icing

It’s no secret; I have a serious sweet tooth and will find any reason to bake up a ridiculously large batch of…guilty pleasures. And if you follow my blog you can definitely attest that this is true. It’s a difficult feat living with such an illness. I honestly cannot go to bed without stuffing a couple chocolate covered almonds in my mouth or a slice of week-old pudding chomeur. For those of you who are not familiar with this French Canadian pudding cake, I warn you now: Stay Away! Ok, I might be slightly exaggerating but this is why I get so excited when I find a recipe that not only tastes so fantastic, but is also diet-friendly. So to honor those of you who want their muffin tops but not to wear them too, I dedicate this recipe to you!

The chocolate cake base is unbelievably moist and my most satisfying yet. Don’t be thrown off by the fact that there are no eggs, no butter, and barely any sugar or flour. I promise you, this little cake holds itself up just fine without it! The addition of applesauce and dairy free yogurt make the cupcakes so fluffy and give them just the right touch of sweetness. Those of you who are still not convinced are probably stuck on the fact that I used avocado as my choice of icing. I figured since I am trying a “healthier” cupcake (oxymoron?) I might as well go all the way! I could honestly tell you that I test tasted this icing on some of the pickiest people I know, and they loved it!

Xo Dom Appetit!

Guilt Free Chocolate Cupcakes

Adapted from: Chocolate Covered Katie

Prep Time: 15 mins

Bake Time: 15-18 mins

Tools Needed: medium mixing bowl, 1 cupcake tray, 12 cupcake liners, measuring cups & spoons, hand mixer

Ingredients:

1/3 cup cocoa powder

1 cup whole wheat flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup sugar or evaporated cane juice (I only used ½ a cup since the applesauce was sweetened)

1 ½ tbsp cornstarch

1 ½ tsp pure vanilla extract

½ cup vanilla non-dairy yogurt (my fave brand: SoDelicious)

½ cup applesauce

3 tbsp coconut or canola/veg oil

½ cup almond milk (you can use regular milk if you prefer)

Directions:

1)      Preheat oven to 350 degrees. Line cupcake

2)      In medium bowl, mix dry ingredients and then beat in wet ingredients. Make sure not to overbeat. Spoon into lined tray and bake for 15-18 mins. Makes 12

Chocolate Avocado Icing

Prep Time: 10 mins

Tools Needed: hand mixer, medium mixing bowl, measuring cups & spoons

Ingredients:

2 ripe avocados

1 teaspoon vanilla extract

1/2 cup icing sugar (add more if you please!)

1/4 cup cocoa powder

Directions:

1) In a medium bowl, beat avocado, vanilla, icing sugar and cocoa powder until smooth. Spread on cupcakes. ENJOY!

Salmon & Avocado Tartar

I would like to tell you about the most fabulous little bite of textural heaven that I recently experienced: Salmon & Avocado Tartar. Yes, it’s definitely as tasty as it looks. Don’t be fooled by the complex sounding “tartar” title. This quick fix meal can easily be assembled as an unanticipated app for your in-laws or a triumphant main, paired with a glass of crisp white for your fellow comrades. I rarely make raw fish at home, so I was really keen on getting the right cut for dinner with my dearest sis. The key is to go straight to the source and make sure that the kid behind the glass rep’ing the fish is giving you not only the freshest, but the finest cut they’ve got. Make sure you mention that this fine filet is being sacrificed for a home style tartar and they should cube it up for you at no extra charge! Not too shabby eh?

Now, you can’t make a tartar without truffle oil. There is no comparison to the rich, mushroom-y flavors of this aphrodisiac oil. I bought a bottle on my adventures in the South of France and have not looked back since. Don’t worry; if you don’t have some of this heavenly stuff lying around you can always switch up the flavor with sesame & olive oil. I also insist on a chunk of aged parmesan shavings and fresh chives being added to the mix. Top this tasty beauty off on a rocky bed of vibrant green avocados and you’ve got yourself the perfect spring dish. Oh ya, a side of salt & peppered crostini’s are a must…how else are you going to soak up all those oils?

Xo Dom Appetit!

Salmon & Avocado Tartar

Prep time: 10 mins

Tools Needed: medium mixing bowl, measuring spoons, cutting board, knife, wooden spoon

Ingredients:

1 filet of fresh salmon (approx. 8 ounces, diced, sushi-grade)
¼ cup of grated aged parmesan

1 1/2 teaspoons of truffle oil (if you are using sesame oil then use ½ a teaspoon and work your way up!)
2 tablespoon of extra virgin cold pressed olive oil
1 bunch of chives (chopped)
2 ripe avocados (chopped into cubes)
Kosher Salt & Cracked Pepper
Black sesame seeds (optional)

Directions:

1)      In a medium bowl, mix salmon, oils, parmesan and chives. Season with a dash of salt & cracked pepper.
2)      Place avocado on plates and sprinkle with black sesame seeds. Top off with a scoop of tartar and serve with a side of baked crostinis. Serves 2.