Category: Food & Drink

I had no idea that this was a thing, however, I am 100% here for it. National Coffee Cake Day is coming up on Sunday, April 7th. I had no idea that this delicious cake has a intriguing history; according to Wikipedia…

“American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee. As the region’s countries were already known for their sweet yeast breads, the introduction of coffee in Europe led to the understanding that cakes were a great complement to the beverage. Immigrants from countries such as Germany and Scandinavia adjusted their recipes to their own liking and brought them to America. Though the cakes varied, they all contained ingredients such as yeast, flour, dried fruit, and sweet spices. However, over time, the coffee cake recipes have changed as cheese, sugared fruit, yogurt, soured cream, have been used, leading to a denser, more cake-like structure. In the 19th century, American cooks also used coffee as an ingredient to thriftily use up leftovers, reducing waste, and flavor the cake. The invention of pasteurization in America following World War I also led to the creation of a new kind of coffee cake, called sour cream coffee cake. Coffee cake or gugelhupf is referenced in literary material as early as 1850 and 1763 respectively.”

I know you aren’t here for a history lesson –you are here for a recipe…

Hungarian Coffee Cake

Ingredients

3 cups AP flour
1 cup brown sugar
1 cup white sugar
1 cup margarine
¼ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon

Directions

1. Mix the first five ingredients together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
2. Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth.
3. Pour batter into a greased 9X13 baking dish.
4. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
5. Bake at 350F for 45 minutes

A St. Patrick’s Day outfit recap!

Top: Cashmere Blend Crew Neck Sweater (Ricki’s)
Bottoms: Trinny Trouser Jean (Ricki’s)
Shoe: Birdies Starling Flat in Evergreen (Nordstrom)
Jewellery: 8mm Birthstone Sparkle Ball in Emerald (Hillberg & Burk)

My all time favourite way to serve mashed potatoes is in the form of Colcannon and considering that St. Patrick’s Day is coming up it is a perfect time to share it with you all.

Ingredients

5 Potatoes (Yukon Gold is best)
4 Tbsp Margarine
4 Scallions (chopped)
2 Tbsp Minced garlic
1 Bunch of kale (chopped)
3/4 cup Milk
1/2 cup Heavy cream
Salt & Pepper

Directions

1. In a large pot, cover chopped potatoes with water and season with salt. Boil and cook until totally soft (approximately 12 minutes). Drain and return potatoes to pot.
2. Melt margarine in a large pot.
3. Add scallions and garlic and cook until beginning to soften
4. Add shredded kale, milk, and cream. Cook for 4 minutes, stirring often until milk comes to a simmer and kale wilts.
5. Use a potato masher to mash kale mixture into potatoes until smooth.
6. Season with salt and pepper and stir.
7. Enjoy!

Ingredients

3 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Garlic (minced)
12 cups Salad Greens
1 lb Asparagus
4 Eggs
1 lb Steak
1 Tbsp Garlic (minced)
1 Tbsp Soy sauce
4 Slices of whole grain toast
4 Tbsp Parmesan cheese
Salt & Pepper

Directions

1. Preheat a grill or broiler to medium. Whisk together olive oil, (first allotment of) garlic and lemon juice. Season with salt and pepper; set aside.
2. Place mixed spring greens in a large salad bowl.
3. Fill a pot halfway with water and bring it to a boil. Add asparagus and cook for 5 minutes. Drain water and set aside to cool.
4. In another pot; poach eggs to desired doneness.
5. Rub steak with garlic, soy sauce, and several pinches of salt and pepper (on both sides).
6. Place steak on the grill or broiler pan. Cook on each side for 4 minutes. Transfer steak to cutting board and let rest.
7. Cut asparagus into 1-inch pieces; add to the salad bowl.
8. Toast bread and cut into small squares; add to the salad bowl
9. Toss the salad mixture with half of the dressing.
10. Divide salad among four shallow salad bowls. Place a poached egg over greens.
11. Cut steak on the diagonal into thin slices, then arrange steak slices around each egg.
12. Drizzle salads with the remaining dressing, then sprinkle with Parmesan cheese to serve.
13. Enjoy!

Ingredients

12 white Onion (thinly sliced)
1/2 cup butter
2 tsp Italian herb seasoning
Salt and pepper
100 ml red wine vinegar
3 garlic cloves (minced)
2 Tbsp brown sugar
1 Tbsp Worcestershire saue
1 bay leaf
1000 ml low sodium beef stock
2 cups mixture of Provolone, Swiss & Gruyere cheese
6 slices sourdough or French bread (toasted)

Directions

1. Put all the ingredients (except for the into slow cooker except the beef broth, cheese and bread).
2. Cook on high for 4 hours
3. Remove the bay leaf
4. Add beef broth; stir and simmer for about an hour
5. Stir again
6. Add bread and sprinkle with cheese; then cook on high for 8 minutes until the cheese is all melty
7. Enjoy!

I have been craving sushi; my husband is NOT a fan of raw fish and we live a fair ways away from any decent sushi restaurant –and I’m sorry I am NOT eating gas station sushi. Which is why this Sushi Bake Casserole has been awesome for use; I get a take on sushi flavours and my husband doesn’t have to eat raw fish.

Ingredients
*quantities aren’t given so you can customize size and balance your preference of ingredients

Basmati Rice
Roasted Seaweed
Sweet Chili Sauce
Salmon (cubed)
Avocado (cubed)
Cucumber (diced)
Green Onion (diced)
Rice Wine Vinegar
Low Sodium Soy Sauce
Sriracha
Yum Yum Sauce
Everything Bagel Seasoning (toasted)

Directions

1. Cook your desired quantity of rice according to the instructions on the package
2. Place rice into the bottom of a casserole dish and flatten
3. Layer nori sheets on top of the rice
4. Mix salmon and chili sauce together in a bowl and then spread over the nori in the casserole dish
5. Bake casserole for 15-20 minutes at 425F; depending on how done you want the salmon
6. Add your toppings: avocado, cucumber & green onion
7. Drizzle vinegar, soy sauce, sriracha, yum yum sauce over top
8. Sprinkle seasoning on top
9. Enjoy!

I am finally joining the trend of overnight oats… and yes, I realize I am so incredibly late to the party. They gained immense popularity in 2012 and have hung on because they are rich in fibre and protein. You can load them with vitamins and minerals such as manganese, phosphorus, magnesium, copper, iron and zinc. Overnight oats were part of the “enhance your gut health” movement, the “meal prep” and “nutritious breakfast on the go” craze.

I tested out a few; and to be honest so many of the recipes have a TON of ingredients which I wasn’t a fan. Although this recipe has a fair amount of ingredients that I normally don’t have on hand –it’s deliciousness trumped my fussiness…

Brownie Batter Overnight Oats

Looking for an alternative to boxed macaroni and cheese that is easy to make and incredibly tasty; this is the recipe for you!

Ingredients

2 cups Whole wheat macaroni
2 Tbsp Margarine
1.5 Tbsp Flour
1 cup Milk
1 cup Marble cheese (shredded)
1 cup Peas
4 Tbsp Parmesan cheese
1/4 cup Bread crumbs

Directions

1. Cook the macaroni according to the instructions on the package; during the last minute of cook time add the peas; drain and transfer to a large bowl.
2. Make a roux by melting margarine in a saucepan add the flour and cook until it has a paste consistency.
3. Slowly add the milk to the saucepan and stir constantly; simmer until thickened.
4. Add the cheese sauce to the bowl with macaroni and peas; mix well.
5. Pour mixture into a casserole dish.
6. In a small bowl, combine the parmesan and bread crumbs together; sprinkle over the macaroni.
7. Bake for 10-15 minutes at 350F
8. Enjoy!

Ingredients

2 cup Spring mix
2 cloves Garlic
1 Tbsp Lemon Juice
1/4 cup Olive Oil + some for drizzling
1/2 lb Shrimp (medium; shelled, deveined & washed thoroughly)
2 Green Onions (sliced)
1 Heirloom tomato (diced)
1 cup Quinoa
1 Avocado (diced)
Salt & pepper

Directions

1. Combine the spring mix, garlic, lemon juice & olive oil in a food processor to finely chop.
2. Add the mixture and shrimp in a Ziploc to marinate in the fridge while you prepare the remaining ingredients.
3. Cook the quinoa according to the instructions on the package; but make sure once it is done you let it stand for 10 minutes.
4. Cook the shrimp either on the grill or in a pan on the stove.
5. In a bowl add the cooked quinoa, shrimp and tomato; mix. If you notice the mixture is drier than you would prefer drizzle with the additional olive oil.
6. Cut up the avocado. Add it to the bowl and carefully mix it in without smashing it.
7. Season with salt and pepper and ENJOY!

This is not only tasty, but it is ridiculously easy to make and it also freezes well.

Ingredients…

1 Tbsp Olive oil
1 White onion (chopped)
28oz Vegetable Broth
2 cups Water
12oz Corn (canned)
14oz Green beans (canned)
14oz Diced tomatoes (canned; with juice)
1 Zucchini (medium size; halved & sliced thin)
1/2 cup Orzo
Salt
Pepper

Directions…

1. In a large soup pot, saute the onions with oil, salt and pepper until tender
2. Add the broth and water to the pot and bring it to a boil
3. Add the vegetables and orzo and cook uncovered until the orzo is tender (approximately 10 minutes)
4. Enjoy!