Western Avocado Toast Sandwich

 Perfect for brunch (or even a light quick dinner).  Make sure your avocado is ripe!  I used farm fresh eggs for the omelette.

SANDWICHES

1 ripe avocado

4 slices good quality bread

Pinches sea salt

OMELETTE

3 tsp olive oil, divided

2 tbsp each finely chopped red onion and green pepper

4 eggs

pinches salt

tbsp salsa

1.  Begin sandwich assembly by cutting avocado in half and removing pit.  Toast 2 bread slices.  Place toast on plates.  Scoop avocado from peel, dividing between toast slices.  Mash and spread to edges.  Sprinkle with salt.

2.  Prepare ometette by heating small amount of oil in a medium sized pan set over medium low heat.  Add onion and pepper, cook stirring often until softened and fragrant.  Remove to a bowl and set aside.  Let pan cool and wipe out.  Whisk eggs with salt until frothy.

3.  Coat pan with remaining oil and add prepared egg from side of pan just until curds begin to form, about 1 minute.  Using spatula form omelette evenly in pan.  Gently cook until almost set but still moist.  Evenly scatter onion and pepper mixture overtop.  Cook until eggs are cooked s you like.  

4.  Toast remaining bread.

t.  Using a spatula, fold omelette in half then divide in half.  Remove and slide each folded piece onto the avocado toast.  Spoon Salsa and place remaining bread on top.

Chow Mein Noodles with Ground Pork and Peanuts

This has such Umami!  I like the ground pork but you can use whatever ground meat you like.  I use a good quality unsweetened peanut butter for this.  

500 grams fresh chow mein noodles
1/3 cup canola or vegetable oil 
2 tbsp fresh chopped ginger

1 tbsp chopped garlic

1/4 tsp chili flakes

500 g ground pork 

1 cup sodium free chicken stock

3 tbsp light soy sauce

2 tbsp natural smooth peanut butter

1 tsp brown sugar

210 g snow peas, trimmed and cut thinly

2 tsp cornstarch mixed with 1 tbsp water

1/4 cup sliced green onions

2 tbsp coarsely chopped roasted salted peanuts

1/2 tsp black peppercorns

1.  Place chow main noodles in a large bowl.  Add enough boiling water to cover and let stand for approximately. 2 minutes to soften.  Drain and reserve.

2.  Heat a well seasoned wok ( or a well seasoned cast iron pan - which is what I have) until hot.  Add 1/4 cup oil, and swirl carefully to coat.  Add noodles and fry for 5 minutes or until lightly browned in places.  Remove to a serving platter and keep warm.

 

3.  Add remaining 2 tbsp oil, ginger, garlic and chilli flakes and fry for 30 seconds or until fragrant.  Add pork, stirring to break up lumps and fry for 6 minutes or until juices have evaporated and pork is lightly browned.  Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine.  Boil for 1 minute or until flavours have come together.  Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.

4.  Pour sauce over chow mein noodles and sprinkle with onions peanuts and pepper

Makes 4 to 6 servings.

**based on a recipe from Food and Drink Magazine 2016 Holiday

Japanese Curry Powder

This is not a hot curry but has lots of flavour!  Store in a tightly sealed container for up to 6 months

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices and stir until fully mixed.  Store in airtight container. 

Squash filled with Piccadillo

 You can make this as spicy (or not) as you wish.  I used butternut squash but acorn squash or delicate would work well also.  Serve with with rice and beans as a side.

SQUASH

2 butternut squash - 2-3 acorn squash depending on size

Olive oil for brushing

salt and freshly ground pepper

PICADILLO

2 tbsp olive oil

1 medium onion chopped (about 1 cup)

1 tbsp chopped garlic

500 g ground beef

1 spicy chorizo sausage, diced

salt and freshly ground pepper

2 bay leaves

1/2 cup white wine

1 cup chopped caned tomatoes

1 tbsp tomato paste

1 tbsp red wine vinegar

1/4 cup chopped pimento stuffed green olives

2 tbsp capers

Salt and freshly ground pepper

2 tbsp chopped cilantro

1.  Scoop seeds out of squash.  Use a melon baller to scoop out as much of the inside as you can to make a cavity for the picadillo.  Reserve squash shells and scooped squash flesh separately.

2.  Preheat oven to 400F

3.  Brush inside of shells with oil and season lightly with salt and pepper.  Sprinkle inside of shells with salt and pepper.  Place on a baking sheet and bake face up for 30 minutes or until softened.  Reserve.

4.  Heat oil in a large sauté pan over medium heat.  Add the onion and sauté for 2 minutes.  Add the garlic and continue to cook until onions are very soft (make sure not to burn garlic) about 2 minutes.  Add ground beef and chorizo and season with salt and pepper.  Cook until meat is no longer pink, about 3 minutes.  Stir in reserved squash flesh and bay leaves.

5.  Add white wine, bring to a boil and cook for 2 minutes, then add tomatoes, tomato paste and vinegar.  Cover reduce heat to low and simmer for 15 minutes or until sauce is thick and meat is cooked.  Stir in olives and capers and simmer another 10 minutes or until flavours are combined.  Season well with salt and pepper and remove bay leaves.  Stir in cilantro and pile into squash shells.  If desired reheat in oven for 10 minutes. (it wouldn't hurt to add a cheese of your choice)

Chocolate Hazelnut Bread Pudding

 Is it dessert or is it breakfast?  Whatever it is, it is delicious!!  I used Nutella for my Hazelnut spread and a good quality white bread.  This is very simple and is a great idea over the holidays from Food and Drink Magazine 

3 large eggs
½ cup (125 mL) whipping cream
1 ½ cups (375 mL) milk
¼ cup (60 mL) light brown sugar
¼ tsp (1 mL) salt
1 tsp (5 mL) vanilla
⅔ cup (150 mL) chocolate hazelnut spread
10 slices good-quality homestyle white sandwich bread, crusts removed
3 tbsp (45 mL) unsalted butter, soft ened, divided
¼ cup (60 mL) chopped toasted hazelnuts

1 Beat eggs in a medium bowl until uniform. Add whipping cream, milk, sugar, salt and vanilla and whisk until fully blended. Set aside.

2 Spread about 2 heaped tbsp (30 mL-plus) of chocolate hazelnut spread over each of 5 slices of bread. Top with remaining slices of bread. Spread top slices of each sandwich with softened butter (saving about 1 tbsp/15 mL) for baking dish).

3 Generously butter the inside of a 9 x 13-inch (23 x 33-cm) or similar volume baking dish.

4 Cut sandwiches into quarters on the diagonal and lay in baking dish (butter-side up) alternating rows of 1 to 3 triangles depending on shape of pan, leaning each row onto the one that came before. Drizzle egg mixture overtop moistening all of the bread. Let stand for 30 minutes at room temperature. Sprinkle with hazelnuts.

5 Heat oven to 350°F (180°C).

6 Bake bread pudding for 45 minutes or until liquid is absorbed, bread is crisp and lightly golden and bread in the centre is puff ed. Serve warm or at room temperature.

Serves 6 to 8

Maple Oat Scones with Candied Bacon

 Sweet and savoury, this recipe from Food and Drink is decadent!

CANDIED BACON
10 slices bacon 2 tbsp (30 mL) maple syrup, divided
3 tbsp (45 mL) brown sugar, divided

SCONES
3 ½ cups (875 mL) all-purpose flour
1 ¼ tsp (6 mL) baking soda
2 ½ tsp (12 mL) baking powder
1 tsp (5 mL) salt
2 cups (500 mL) old-fashioned rolled oats
1 ¼ cups (310 mL) unsalted butter, cold, cut into 1-inch (2.5-cm) pieces
¾ cup (175 mL) maple syrup, plus extra for brushing
¾ cup (175 mL) buttermilk
Whipped cream and maple syrup for serving (optional)

1 For the candied bacon, line a baking sheet with parchment; set aside. Working in 2 batches, place the slices of bacon in a cold frying pan in a single layer. Pour over 1 tbsp (15 mL) of the maple syrup and sprinkle with half the brown sugar. Turn heat to medium-low. Once sizzling starts, turn heat to low. Cook gently for 15 to 20 minutes turning often (cooking time will vary depending on the thickness of your slices). Remove to prepared baking sheet when browned and shiny (bacon will harden as it cools). Cool to room temperature. Repeat with second batch. Cut or break into small pieces. Reserve, covered, at room temperature. Bacon can be made up to 2 days in advance.

2 Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper; set aside.

3 For the scones, in a large bowl whisk together flour, baking soda, baking powder, salt, oats and 1 cup (250 mL) of candied bacon (reserve remaining bacon for garnish). With a pastry blender (or fingertips) work butter into flour mixture until pieces of butter are the size of chickpeas. In a separate bowl whisk together ¾ cup (175 mL) maple syrup and buttermilk; add to flour mixture. Stir until it just comes together.

4 Turn dough out onto work surface and press into a 10 x 10-inch (25 x 25-cm) square, about 1 ½ inches (4 cm) thick. Using a sharp knife cut into 12 equal-sized rectangles. Place on prepared baking sheet and brush with extra maple syrup. Top each with an equal amount of reserved bacon. Bake on centre rack for 20 to 25 minutes or until they are golden brown and cooked through. Remove from oven and brush with more maple syrup. Serve with whipped cream and extra maple syrup, if desired.

Makes 12 scones

Sticky Toffee Muffins with Ginger Snap Crumble

 What a great festive treat.  I love the smell of Gingerbread baking and this recipe does not disappoint!  The dates make it moist and sweet.

MUFFINS
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt

TOFFEE SAUCE
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

1 Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

2 In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

3 In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

4 For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

5 Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

6 Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.

Makes 9 to 12 muffins