lazy man's granola

Or woman's.  It doesn't matter really.  What does matter, is that it's really, spectacularly tasty, and ridiculously easy to toss together.  It's even pretty.

Beyond all of that, there's chocolate.  Yes, for breakfast.  Could be worse.


I've been busy, so a lot of things have seemed to be on hold.  Let's see, I got the car stuck in the snow, on the warmest day in weeks.  Sadly, I was just inches off the driveway.  Then, there was the maple syrup spill all over the floor of the pantry.  Makes me think twice about having a furry pet that likes sweets.  Then, the vacuum thought it might just light on fire.  What can I say, I lead an exciting life.

The granola is customizable of course, and doubles well as a trail mix type of snack.  Just depends on your mood.  Or how much chocolate.


I like it most like this:
-2 cups of slow oats
-1 cup whole walnuts
-1/2 cup sliced almonds
-1/2 cup dried cranberries
-1/2 cup raisins
-1/3 cup dark chocolate chunks
-handful of banana chips, give or take

Just toss it together in a container.  It's fantastic with a Greek-style yogurt and honey or maple syrup, and at least a teaspoon of cinnamon.  Berries or a banana are a bonus.
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banana crunch muffins with gingery homemade granola

Really, these could be called ridiculously banana, banana crunch muffins, but I thought it might be a little much. A little restraint is needed in the New Year, at least occasionally. I have decided that it might be wise to consume more vegetables, and a few more fruits, this year, and certainly a banana counts as a fruit, although I'm fairly certain that the half pound, yes a HALF POUND(!) of butter in this recipe, make it a little less than the ideal health food.



Nevertheless, these are very, very good muffins. Just not one bit healthy. Sure, there are bananas, and some omega-3's in the walnuts, but these are calorie laden, make your house smell beyond heavenly when you peek into the oven, perfectly topped, deliciousness. They are worthy of an extra ten minutes of exercise. Although, I'm sure an hour would be necessary to actually do much good.

And while I'm definitely someone who tries a lot of new recipes, I'm usually adapting them to meet my needs; a little more psyllium fiber to replace some of the flour, a bit of pureed spinach or blueberries, and nearly always a tonne more cinnamon. But this time? I just decided to make the recipe as is.

It's an Ina Garten recipe, from her Barefoot Contessa book. Something about a crunchy muffin, with banana chips just sounded like something, I really, truly needed. Not a want, but a true need. You know the kind. The kind of need that makes you stay up late just to take a cake out of the oven, let it cool in the freezer, just so you can frost it and eat some before bed. That kind of need.

Except, there's one small problem. I completely forgot the coconut.



And while original recipe says it makes eighteen muffins, I just couldn't see how these weren't going to end up overflowing a little too much. Instead, I ended up with nineteen, even without the missing coconut.

So while, I did make my own granola, I didn't change much in the recipe. Except for the coconut of course. In fact, I hardly made the recipe my own at all. And I'm glad I didn't. It works just fine, just the way it is. But if you want to compare it to the original, or change this one to suit your needs, go for it. It certainly could be healthier, but these sure are good.



Banana Crunch Muffins with Gingery Homemade Granola

Granola:

4 cups slow cooking oats
3/4 cup sliced almonds
1/2 cup golden flax seeds
1/2 cup bran
1/4 cup chopped pecans
1/2 cup extra virgin olive oil
1/2 cup honey
1 tbsp cinnamon
2 tsp ground ginger (or more!)
pinch kosher salt

1. Preheat oven to 350 degrees Fahrenheit. Combine the oats, almonds, flax, bran, and pecans in a large bowl.
2. Combine the honey, and olive oil, and warm gently. Whisk in the cinnamon, ginger, and salt.
3. Pour the honey mixture into the oat mixture, and thoroughly stir to combine.
4. Spread over parchment paper on a cookie sheet. Bake the granola in ten minute intervals, removing from the oven, and stirring. Bake for at least thirty minutes, or until lightly golden brown and fragrant.
5. Allow to cool on the cookie sheet, and then place the granola in an airtight container, for up to one week.

For the muffins:
3 cups unbleached all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 pound (1 cup) butter, melted and cooled
2 large eggs
3/4 cup whole milk
2 tsp vanilla
1 cup mashed ripe bananas (2 bananas, can be previously frozen)
1 cup medium-diced ripe bananas (1 banana)
1 cup roughly chopped walnuts
1 cup granola (see above!), plus extra for sprinkling
1 cup banana chips, plus extra for sprinkling

1. Preheat the oven to 350 degrees Fahrenheit. In an electric stand mixer, with a paddle attachment, add the flour, sugar, baking powder, baking soda, and salt. Stir slightly to combine. Add in the butter, and slowly mix for a couple rotations.
2. Add the eggs, whole milk, vanilla, and mashed bananas. Mix, but don't over mix.
3. Remove the paddle attachment, and stir in the remaining ingredients, without overdoing it.
4. Line 18-19 spots in muffin tins. Using an ice cream scoop to help divide the dough, fill the cups until slightly more than full, approximately a tablespoon more than full per cup.
5. Using the remaining granola and banana chips, generously sprinkle the muffins tops with the granola and add a chip or two for some added crunch. Shake from side-to-side to remove any excess granola.
6. Bake for approximately 25 minutes, until lightly golden brown, and an inserted toothpick comes out clean.
7. Allow the muffins to cool (at least slightly!), and enjoy!
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deliciously easy homemade granola

Crunch, crunch, crunch. Satisfying meals have crunch. Some texture too. I don't have to break a tooth, been there, done that (yes, from a piece of bought granola), but a little bit of chewing does seem to fill up the tummy. Besides yummy, having granola on hand is also indispensable. It makes for a quick breakfast, and without the preservatives, colourings, or additives found in a box cereal. I can pronounce all the ingredients (and the ingredients in the ingredients), and that makes me feel like it's actually edible too. This will make your home incredibly aromatic as it bakes. Just wait until people start pounding down the door. Don't blame them it's not their fault. But do be kind, and share! Cinnamon-Coconut Granola 4 cups slow cooking oats 1 cup unsweetened shredded coconut 3/4 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup wheat germ 1/2 cup sliced almonds 1 tbsp cinnamon 1 tsp ground ginger 1/2 cup canola oil 1/2 cup honey 1 cup of raisins and golden berries 1. Preheat the oven to 350 degrees Fahrenheit. 2. Combine the oats, coconut, sesame seeds, sunflower seeds, wheat germ, sliced almonds, cinnamon, and ginger in a large mixing bowl. 3. In a glass measuring cup, add the canola oil, and honey. Place in the microwave for 10-20 seconds to warm slightly. This will help to combine the mixture. 4. Pour the oil and honey mixture into the bowl, and stir vigorously to combine. 5. In a large baking sheet, spread the the oat mixture evenly. Place in the oven. 6. Bake for 10 minutes, and remove. Stir the mixture, and place back in the oven for 5 minute intervals. Check and stir until toasted as desired, or a half an hour in total. 7. When the mixture has cooled, add a cup of your favourite dried fruit, I used raisins and tangy golden berries. Try to eat it for breakfast, but it's just fine with fruit and ice cream too!
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pancakes with raspberry coulis and mascarpone whipped cream

Okay, so what doesn't look like a mess once you really get into it. But, I haven't met too many Moms that will refuse a pancake from an excited child or loving spouse, and tomorrow is Mother's Day, hint, hint. So don't forget to do something extra special for Mom. Sometimes though, it is hard to plan a special breakfast for Mom without all of the necessary ingredients in the fridge, or should I say, trying to sneak them past her. Like buttermilk for instance. It's not like you can hide it under your pillow and hope she won't notice. Although, I'm sure it would curdle quite nicely. But if you can substitute this and that, then Mom won't have a chance to suspect a thing. I nearly always have to make a substitute for buttermilk, especially if I'm making pancakes. There is no way I am running to the store for one item, and I hardly ever plan to make pancakes in advance. As a buttermilk substitute, I use whole milk and add a tablespoon of champagne vinegar for each cup of milk before starting the rest of the recipe. I let it sit until the recipe calls for it, and it has a nice thick consistency to it. You don't have to use champagne vinegar, but I have found that it doesn't overpower the recipe too much. I have used regular white vinegar, fresh lemon juice, lemon concentrate, and a variety of different light coloured vinegars depending upon what I have on hand. It is easy to substitute all kinds of ingredients if need be, just be cautious not to overdo it. I used golden yellow sugar instead of white sugar in the pancakes, which gave a slightly golden hue to the batter, and a taste more akin to maple syrup. But we're talking a very, very subtle difference. To the raspberry coulis I used orange marmalade instead of sugar, and I suppose I could have added maple syrup instead of water to thin it out. The raspberry coulis is also perfect for French toast, as an ice cream topping, along side cake, or even just along side plain fruit. Raspberry coulis is tangy and has just a little hint of sweetness. I made a few more substitutions, including mascarpone instead of whipped cream cheese with the heavy cream for the whipped cream. Do make sure to whip it until quite stiff, delicious. Sometimes, there is an idea you might have to create a specific dish, or perhaps you are inspired by a dish you have eaten elsewhere. But we don't always have all of those ingredients, or we just want to try it a different way to call it our own. I try to be careful not to substitute too many ingredients in a recipe, but tweaking even just one or two things, can make for an entirely new and utterly delicious creation. I think I am also a bit inspired by my new kitchen. Yes, that's right, we have finally moved! The kitchen is so much easier to use, it is ridiculous. I can pull out a few things and it doesn't look, as my Mom would say, "like a bomb went off". However, if you saw the state of the oven when we took possession, you would think a small war took place in there. I should even have a little more time to write about all the eating my not so little tummy has been doing. The walk-through pantry (yes, shelves on both sides!) still requires a heroic effort to make it look a little more organized, but it too is getting there. What did I do first? Clean the kitchen sink. I have never met a clean kitchen sink I didn't like. I have this thing that if the sink is clean, then everything else around it can become clean. But, a dirty sink, just means everything else is dirty too. It drives me crazy to see that brown ring around the drain, and then there are dishes coming out of it are equally nasty. And this sink was verging on nasty. It always surprises me how someone can have a spotlessly clean floor, clean enough to eat off, but a bacteria-ridden sink with chunks of food. Plates I eat off of come out of the sink, they don't go on the floor. I just don't get it. Here's the cure-all for nearly any dirty sink. First, tightly plug the sink with the sink stoppers, and fill it nearly full with the hottest water you can. For a regular sized sink, carefully add a cup of bleach (more for a larger sink), and give it at least an hour. Wearing rubber gloves, drain the sink. You will already see how much better it is! At this point, water should nearly bead off of it. Thoroughly rinse the sink, and then use vinegar or window cleaner to make the sink shine. Wipe dry. Repeat once every week or two. I insist I am not a clean freak, one bit, but a clean sink is a non-negotiable. Alright, so now that you've figured out how to make pancakes with whatever ingredients Mom happens to have on hand, and how to clean up too, here's the recipe to really wow Mom's taste buds first thing in the morning. When the batter has sat for a few minutes, it will look light and airy with hundreds of bubbles. The pancakes will also bubble up nicely. It gets hard to wait at this point, and Mom should be thrilled already. Pancakes with Raspberry Coulis and Mascarpone Whipped Cream Pancakes (Makes approximately 15 pancakes with an ice cream scoop): 2 cups of all-purpose flour 1/4 cup golden yellow sugar 2 1/4 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 eggs 2 tsp vanilla 2 cups whole milk 2 tablespoons champagne vinegar 1/4 cup melted butter, and some more for frying Raspberry Coulis: 2 cups frozen raspberries, slightly thawed 1/2 cup orange marmalade (or other preserve) 1/3 - 1/2 cup water Mascarpone Whipped Cream: 2 cups whipping cream/heavy cream 1 cup mascarpone cheese 1/2 cup icing sugar 2 tsp vanilla 1. In a liquid measuring cup, combine the whole milk and the champagne vinegar. Stir slightly, and allow to rest until needed. 2. In a large blender jar, place the frozen raspberries, orange marmalade, and 1/4 cup of water. Allow to sit until needed. 3. In a microwave safe container, melt the butter. Set aside to cool slightly. 4. In a large mixing bowl, combine the flour, yellow sugar, baking powder, baking soda, and salt. 5. In a medium size mixing bowl, beat the eggs slightly, and add the "buttermilk" and the melted butter. 6. Pour the egg mixture into the flour mixture, stirring minimally to combine. Let rest until the raspberry coulis and whipped cream are ready. 7. Using an electric mixer, whip the heavy cream, mascarpone, icing sugar, and vanilla until quite stiff. Try not to devour before the pancakes are ready. 8. Blend the raspberries, marmalade, and water. Add a little more water if necessary. Taste, and add a little more marmalade, or a little sugar to sweeten it if preferred. When thoroughly blended, push through a strainer to remove the seeds. 9. To cook the pancakes, preheat a nonstick pan, or a cast iron griddle to a medium-low heat. A lower temperature is better to ensure the inside of the pancake is cooked, while the outside is still a nice golden colour. 10. Add a little pat of butter, and allow to foam. Swirl it around the pan, to ensure a thorough coating all over the pan. 11. Using an ice cream scoop, or a ladle for consistency, begin spooning in the batter. Allow the batter to bubble, and become just a tad dry around the edge before flipping, approximately 3-4 minutes per side. Add a little more butter only as necessary, and in case the temperature of the pan becomes too hot. Keep warm in the oven, and serve as soon as possible. 12. Serve the pancakes with the raspberry coulis, mascarpone whipped cream, and maple syrup (just in case!). Watch them disappear.
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the weekend

I'll admit, I gladly relish any weekend I can get. But to have a bit of time to truly relax, and to be able to get a little ahead for the coming weeks, is always a nice treat. Jeff and I wanted (needed?) to get away for a few days, and just unwind. We headed to the Post Hotel in Lake Louise, for a little R&R. You know, sleep, eat, sit, repeat. Although, we did enjoy some sunshine while going for a walk. Sometimes a little laziness is just what is needed, whether it's for a couple hours, or for a couple days. And at home for Family Day Monday, wasn't a whole lot different, with lots of planning needed to get organized for the week. So there wasn't a lot of cooking today, well at least nothing fancy per se; well certainly nothing compared to dining at the Post Hotel! Sometimes, you just have to eat. But it doesn't mean it has to taste bad, or be terribly boring. At least once a week, it seems that we make crepes, French toast, or pancakes on the weekend. Although, I think we had our fill while in Lake Louise. But I still didn't want exactly the usual weekday smoothie. So some thick Greek-style yogourt, and fruit was just what I wanted. No heating involved. Berries are good, and especially tangy with some thick balsamic. But not quite enough all on its own, until paired with some thick Greek-style yogourt. I found Olympic's Krema Greek-style yogourt at Community Natural Foods, and it is absolutely delicious. Another simple treat - a tablespoon of honey, about an 1/8th of a teaspoon of cinnamon, as well as a lot more yogourt than pictured below. I also added some Udo's Flaxseed oil with DHA. This yogourt is very thickkkkk, rich, and extra delicious. It is a lovely treat. Sometimes, it is nice to feel like you are preparing a meal, even if it is really a cinch, and not really cooking at all. Dinner was somewhat the same way. This was also especially true since I wanted to have a few extra treats around, like some cinnamon oatmeal raisin cookies, and some chocolate rice pudding. Without hours to get dinner on the table in addition to getting everything done, but I still wanted to make something simple, healthful and delicious. Lamb pitas are delicious, and are fairly quick to prepare. Lamb Pitas Ingredients (serves 2) 1 lb of ground lamb 1 tbsp of freshly ground cumin kosher salt garlicky yogurt sauce: 3/4 cup natural, thick Greek-style yogurt 2 cloves of crushed garlic squeeze of fresh lemon juice (1 tsp) whole wheat pita pockets toppings: bunch of roughly chopped cilantro sliced tomato sliced cucumber 1. Brown the lamb on medium-high heat in a non-stick skillet, combining the cumin before it is completely brown. Add salt to taste. Remove the lamb from the pan, and drain on paper towels, if necessary. 2. Combine the yogurt, garlic, lemon juice, and taste for seasoning. Taste, and add a little more lemon, or some salt. 3. Prepare the toppings, and slice the pitas in half. 4. Smear some of the yogourt sauce inside the pita. Add some cilantro. Add some ground lamb, as well as tomato and cucumber. Enjoy!
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swiss chard and zucchini quiche

Quiche needs to be given some due recognition. It seems like one of those items which sits on top of the cafe display case, awaiting someone to love it, but alas, it seems to remain oh so very lonely. And I can't really blame anyone, but after it sits, it just gets a little less fluffy, puffy, and can be just a little bit rubbery. Rediscovering the quiche is a little like rediscovering butter and sugar, after years of avoiding it; you soon find that you really shouldn't live without it. It is good, and can even contain a few good things, not only eggs, but greens, onions, and herbs too. I'll be the first to admit that making the crust can make a little mess on the counter and the floor, but once the aroma of the herbs, cream, cheese, lightly sauteed vegetables and pastry start to waft through the air, it will seem like an effortless clean-up. I have to admit that I completed cheated on making the pastry dough. I used a Julia Child recipe, and the recipe said I could use the food processor to combine the ingredients. So I did. And perhaps, I overused it, as it did not need anymore mixing after that. Plus, I also forgot to chill the lard. But hey, it worked out flawlessly. If you have the "Mastering the Art of French Cooking", Julia's instructions are very good; I have have adapted it below. I adore quiche for dinner, and prefer to have it with a tangy green salad and a glass of wine, but it definitely makes for excellent leftovers. As Julia says, especially nice for a picnic. Do be sure to find some fresh thyme, and the Chèvre, as they are truly the two ingredients that make this quiche lip-smackingly sublime. Quiche Crust (makes 2) 2 cup all-purpose flour 1 tsp salt 1/4 tsp sugar 3/4 cup of butter, chilled and cut into centimeter's-cubed bits 4 Tbsp shortening (I did not chill it) 1/2 cup of iced water 1. Combine the flour, salt, sugar, butter, and shortening in the food processor, for about 10 seconds. Have the iced water ready, and pour it into the top of the machine all at once, with the machine running. The dough will begin to form a ball. Be very careful not to overmix the dough, but do be sure it has just combined, no more. A few more drops of water can be added if needed. 2. Remove the dough from the food processor. 3. Place the dough on a lightly floured counter top. Using the heel of your hand, push the dough away from you in a smear to ensure everything is combined. If the dough is quickly becoming warm, stop immediately. 4. Knead the dough into a smooth round ball. Sprinkle with flour, and cover with wax paper. Place it in the freezer for 1 hour or refrigerate for 2 hours or overnight. 5. To roll out the dough, you must work very quickly. Ensure that the filling oven is preheated, and the bottom or the pie plate or flan mold (bottom lifts up) is already buttered. 6. Cut the ball of dough in half (makes 2 crusts). Beat the ball of dough with a rolling pin to soften it. Begin to knead it into a circle; it should be malleable enough to roll without cracking. 7. Lightly flour the rolling pin, the dough, and underneath the dough. Begin to roll out the dough, by pushing away from you, and only to within a few centimeters of the far edge. Carefully lift the dough, and turn it to a different angle. 8. Continue to roll out the dough, turning it occasionally, until it is about 4-6 centimeters larger than the pan. 9. Carefully roll the dough onto the rolling pin, and reverse roll it over the mold. 10. Starting in the corners of the pan, lightly push the dough into the edges. Ensure that the bottom of the pan has dough that is flat, and the dough is securely pushed into the corners. Leave some excess at the top edges. To trip the edges, roll the rolling pin over the top of the mold, and peel the dough away. 11. Line the pastry with a buttered aluminum foil, and fill it with beans. 12. Preheat the oven to 400 degrees Fahrenheit. Place the crust in the middle of the oven, on a baking sheet (easier to remove with the removable bottom) for 8-9 minutes. Remove the foil and beans, and prick the bottom of the crust with a fork. Return to the oven for another 2-3 minutes, just until the crust is beginning to colour. Quiche Filling 2 medium-large onions 1 small chopped zucchini, sautéed, butter an olive oil and salted 1 bunch chopped sautéed swiss chard, salt 3 large eggs 2/3 cup whipping cream grated nutmeg fresh thyme leaves 2 tbsp fresh chopped flat-leaf parsley 1/4 cup - 1/2 cup Chèvre, goat cheese (a little whipped cream cheese is also nice) 1/4 cup butter chopped into pea-sized pieces extra virgin olive oil, for sautéeing butter, for sauteeing kosher salt 1. Dice the onions. Using a 10-inch sauté pan, add a couple tablespoons of olive oil, and bring the pan to medium-high heat. Add the onions. Immediately lower, the heat to medium low, and season the onions with salt. Continue to cook the onions until they are evenly golden throughout, and very tender, likely an hour. Lower the heat if the onions begin to brown, over caramelize. 2. Remove the onions from the pan, and set aside. 3. Dice the zucchini into small triangles. On medium high heat, add a 1/2 tbsp of butter, and 1/2 tbsp of olive oil in the sauté pan. Once the butter begins to foam, and is about to brown, add the zucchini and quickly continue to move the pan until the zucchini has just a little golden colour. Try to keep the inner part of the zucchini to remain a little crunchy, as it will continue to cook when removed from the heat, and when it is added to the quiche. 4. Thoroughly wash and chop the swiss chard. Remove some of the larger stems, and be sure to chop the smaller stems into no larger than centimeter-sized pieces. Drizzle a little olive oil, into the saute pan, and turn the heat to medium-high. Add the swiss chard, and a tablespoon of water. Using tongs, move the chard around, so that it wilts evenly. Season with kosher salt. This will take only 30 seconds, to 1 minute. Remove from the pan, and set aside. 5. In a medium bowl, combine the eggs, and whipping cream. Beat with a whisk, until a little light and fluffy. Add a little grated nutmeg, fresh thyme leaves, and the chopped parsley. 6. Add the goat cheese (and/or whipped cream cheese) in bite size chunks to the mixture. 7. Gently stir in the onions, zucchini, and swiss chard. Add another 1/2 tsp of kosher salt. 8. Carefully add all of the egg mixture to the tart shell, and the pea-size pieces of butter to the top. (Just trust, me it seems excessive, but adds an incredible depth of flavour to the dish) 9. Bake in a 375 degree Fahrenheit oven, for 25-30 minutes, until slightly puffed and hinting at browned. 10. Let it cool on a rack, just enough for a minute. Serve immediately, while beautifully puffed. Excellent with a citrus enhanced green salad.
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mango lassi deliciousness

So you know how sometimes get into the habit of eating the same thing over, and over, and then sooner or later you just don't really care to eat it anymore? Or ever again? In the last few months, I went there... I did that terrible awful thing to my poor palate. I just ate my breakfast, and somehow came to the revelation that perhaps an entirely new breakfast, even just temporarily might be good. I guess you could say I was sick of the same old thing. Mango lassi it was. I'm not really sure what started it, but I just had to have mangoes and yogurt and honey, and that was that. The rest has evolved, as my new breakfast of choice continues to develop. Honestly, I'm obsessed. I just hope I don't get tired of this breakfast - it's just too good to ever go without! Mango Lassi (2 ways) I have tried this with the addition of some fresh raspberries, and it is quite lovely, and has a nice colour. Frozen raspberries would work as well, just add a bit more water to blend. Serves 2 2 cups frozen mango (or 1 cup mango, and 1 cup fresh raspberries) 1 cup full-fat plain yogurt (plain is best, French vanilla works too, but can be overpowering) 3 tbsp flax oil (optional, add more water without) 1 tbsp honey if using French vanilla yogurt, 3 tbsp if plain yogurt big pinch of cinnamon (or more to taste) 1/4 cup, or more, water 1. Add all of the ingredients to a blender. Begin to blend, starting on low to create enough suction. Add a bit more water, as necessary to get the mixture to blend thoroughly. It is best quite thick, so be careful not to add too much water. Taste and adjust the sweetness, as desired. Serve immediately; enjoy!
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sausage stuffed pears

It looks so innocent. And I suppose it is fairly simple to make, but it does taste a heck of a lot better than it looks. The pear looks like it is just sitting pretty, but it's my favourite part. Pork has just seeped in. Oh darn. This is another recipe I've used to entertain a crowd for a weekend brunch. I was inspired by this recipe a couple years ago, and been using it ever since. I use ground pork instead of breakfast sausage, as I found it just too annoying to take all the meat out of the casings... Sure, there are lots of ways to zip this up even more - some blue cheese, a red wine reduction, but this will please even the pickiest of eaters. It's totally perfect for Mother's Day. But why not for the holiday season as well? Not only does it separate the portions, by design, but does look a little extra elegant for the festive season. Sausage Stuffed Pears Serves 8-12 7 pears, preferably anjou 2 lbs ground pork 1 onion, diced 1 rib celery, diced 1 tbsp extra-virgin olive oil 2 cloves garlic, minced 2 eggs 1/4 cup milk 1/2 tsp cayenne 3 tsp cinnamon 3 tsp paprika 1 tsp sage 1 tsp nutmeg 2 tsp salt 1/2 tsp pepper 1. Pre-heat the oven to 350 degrees fahrenheit. 2. Peel and dice one of the pears. In a non-stick sauté pan, heat the olive oil and sauté the pear, onion and celery until translucent and very tender. Add the garlic and sauté briefly. Set the mixture aside and allow to cool. 3. In a large mixing bowl, combine the pork, eggs, milk, cayenne, cinnamon, paprika, sage, nutmeg, salt, and pepper. 4. Wash the pears, and gently slice them in half lengthwise, attempting to save the stems if possible. Using a paring knife and a grapefruit spoon, gently scoop out the seeds and core, being careful to keep the bottom of the pear intact. 5. Add the sautéed mixture to the pork, and combine thorougly. 6. Scoop some of the pork mixture into the pears until it can't hold anymore filling. Seriously. 7. Place the pears on a parchment lined baking sheet or roasting pan, and bake until the internal temperature reaches 160 F, or about a half an hour. Serve immediately.
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Eggs Baked in Phyllo with Goat Cheese and Bacon

For the next few recipes, I am going to share a few of my favourite brunch ideas. Ideas that I've used to entertain a couple times, but do plan to use again over the holidays. These are tried and true recipes, and come with my own twist. Not everything can be made when guests are arriving at the door, and who really wants that much work anyways? It's supposed to be a holiday!

I do love baked eggs. But it doesn't lend itself to entertaining for a crowd easily. At least, not without a lot of dishes, or a large casserole of scrambled goo. This was until I racked my brain to be able to serve a Mother's Day brunch for a bunch. The problem was needing some sort of vessel to hold the eggs.

Pastry is good, but not quite as light and flaky as phyllo dough. Plus, there's no reason to feel guilty about not making phyllo dough yourself, and it helps to be widely available at many large chain grocery stores. It works to be nice little packages of individually served eggs which are easily plated, and many people will oooh and ahhh at your supremely hard effort. If you are looking to wow your guests over the holidays, but don't want to leave everything until the morning of the show, this is a very versatile recipe that can actually allow you to even relax. Yes, even over the holidays.

Ok, the complicated part is making the phyllo shells, and it's not too bad. It is especially nice during the holidays to ply things with butter, as with extra dishes, and colder weather, our hands get dry. They will not be dry anymore. Plus, then it just leaves you with placing the eggs in the cups, with any other desired accoutrements such as goat cheese, bacon, parmigiano, herbs Can you see how buttery this is?

Soon it's beautifully golden like this:

I used a little more than a teaspoon of goat cheese, and a couple teaspoons of chopped bacon.

Break the eggs into an individual cup, and then gently pour into the phyllo. Bake for 5 minutes, or until the white of the egg has just begun to set. Then add a little chopped herbs, I used flat-leaf parsley, smoked paprika, and kosher salt. Bake again.  

Phyllo Baked Eggs with Goat Cheese and Bacon

1 package of phyllo dough, defrosted according to package directions eggs, as many or as few as your want

1/2 cup (at least) of butter bacon, cooked and diced
2 tsp per egg goat cheese (chevre)
1 tsp per egg finely chopped herbs
couple teaspoons, parsley, chives

smoked paprika, less than 1/2 a tsp salt, less than 1/2 a tsp

muffin tin

1. Pre-heat the oven to 375 fahrenheit. Grease a muffin tin, or more muffin tins if more than 12 eggs are desired.

2. Melt the butter, and have a pastry brush, and 2 tea towels slightly dampened.

3. Open the package of phyllo dough, and immediately take 3 sheets to a large cutting board. Cover the remaining dough with a damp tea towel. Cut the 3 sheets into 8 equal pieces.

4. With a pastry brush, cover 2 of the sheets with butter. Layer the other 2 pieces on top, and cover with more melted butter.

5. Carefully place the square into a muffin cup, being careful to shape it into the bottom without tearing it.

6. Bake for approximately 5 minutes, just until barely golden as the cups will be baked again with the eggs. Keep the phyllo cups in the muffin tin.

7. When it is time to eat, pre-heat the oven again to 375 degrees fahrenheit, or even 350 degrees, if you want a bit more time to spare, or are concerned that the cups might become too dark in colour.
8. When it's about 15 minutes before it's time to eat, place 1 tsp of goat cheese, and 2 tsp of chopped bacon into each phyllo cup. Then break an egg, one at a time, into a small ramekin, and then pour each egg into a phyllo cup.
9. Place the muffin tin with the phyllo cups and eggs into the oven. Prepare the herbs, smoked paprika, and salt ready.
10. After about 7-8 minutes, or when the egg whites have just set, remove the muffin tin, and sprinkle a few of the herbs over the top of the egg, as well as salt and smoked paprika.
11. Place the muffin tin back into the oven, and continue to cook the eggs until desired doneness is reached; approximately 12-15 minutes for over-easy, and 15-20 minutes for well-done. Do check an egg if you are unsure, as these do have a tendency to appear completely raw on the outside of the yolk, but are actually quite cooked. Generally, when the whites appear fairly firm, pull the muffin tin from the oven, and allow it to sit a minute before serving.
12. To serve, carefully remove each phyllo cup from the muffin tin with a knife, and place on a platter or directly onto a plate. I have to admit that this elegant little cups are even pretty tasty the next day; if they last that long

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lemon ricotta pancakes with lemon curdiness

It looks like a mess. But don't the best things come from messes? Perhaps that's just my excuse for the intermittent state of the kitchen. But these lemons don't look too stressed about it. So I guess I'll ignore it too. Pancakes. Sometimes, I just need pancakes. Really thick, and fluffy pancakes. Is there anything better than pancakes on a lazy weekend morning? I'd be very surprised if there was. I'll admit, that sometimes just a plain old pancake won't do. Not that pancakes aren't fine and good all on their own, but sometimes it takes a little something extra to really let them sparkle. I decided that I needed lemon ricotta pancakes. But I wouldn't want them to be lonely, what a terrible fate that would be. Instead these pancakes were destined for a life with lemon curd, maple butter, and pomegranate seeds to complete the show. Cream Puffs in Venice, another food blog, always seems to have the best pancake recipes I've ever tried. So I couldn't say no, when I found a recipe for ricotta pancakes by Bill Granger. I honestly hardly ever have exactly the ingredients on hand for any one specific recipe, so I tweaked it with buttermilk instead of milk, and wanted to use lemon zest instead of orange zest. I sandwiched these pancakes inbetween some lemon curd, which sounds so lovely and light. Unless you haven't made it before, and then you'll discover that it is virtually all butter and eggs. This is why it is oh-so-fabulous of course. A dusting of icing sugar might be tacky these days, but alas, not when it is snowing outside, and the tang of the lemons just needs a tad of extra sweetness. Pomegranate seeds are a little extra festive and fun, especially when raspberry season is over. These are the ultimate entertaining pancakes. Want to have a showstopping brunch? Try telling your guests that you are serving lemon ricotta pancakes with lemon sandwiched with lemon curd and completed by a a spray of pomegranate seeds. mmm! Everyone will be in awe with the deliciousness lemony goodness these pancakes deliver. Start with the lemon curd; best bet is to make it the night before. Lemon Curd 1/2 cup butter 3/4 cup fresh lemon juice 1 1/4 cups sugar 1 tbsp lemon juice 6 eggs 1. In a saucier or medium sauce pan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook until the butter has melted and the granules of sugar are no longer visible. 2. In a large heatproof bowl, whisk eggs. Whisk vigorously, while pouring in about 2 separate 1/2 cups of hot lemon liquid. Once combined, transfer the egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes. 3. Cover the surface directly with plastic wrap. Cool in the fridge until ready to use, ideally 6 hours. Lemon Ricotta Pancakes (adapted from Bill Granger) 1 1/2 cups, 425 g, ricotta cheese (12% fat content if you can find it) 1 tbsp sugar 3/4 cup buttermilk 4 eggs, separated 1 cup plus two tablespoons of all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 2 tsp. finely grated lemon zest 1. In a large bowl, combine the ricotta, sugar, buttermilk, and egg yolks with a wooden spoon. Set aside. 2. With a fork, combne the flour, baking powder and salt. Add to the ricotta bowl, but do not overmix. 3. Add the vanilla and and lemon zest. 4. In an electric mixer, beat the egg whites until stiff. 5. Using a spatula, gently fold the egg whites into the ricotta mixture. 6. In a non-stick pan, heat enough butter to just cover the bottom of the pan. Using an ice cream scoop, add scoops of batter to the pan. Be careful not to raise the pan past medium-high heat, to allow the middle of the pancakes to cook without burning the outside. Allow room between the pancakes. Add more butter between batches of pancakes. 7. To serve, place layers of lemon curd between the pancakes, and a little more for the top. Serve with maple syrup, or a ratio of 2:1 of barely melted butter and maple syrup (SO GOOD!), pomegranate seeds, and a dusting of icing sugar.
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nutella & hazelnut stuffed french toast with maple butter

If a little gluttony is what you want, then this is what you need. If you can't deal with chocolatey, buttery, ooey-gooey and delicious, then this isn't for you. If you are at my house on a weekend morning, then you would witness a serious crime against the world of cooking. I become terribly lazy, and attempt to recover from my weekday oatmeal, which is overdose by the weekend. I sit around for good while, and then realize that I am overwhelmingly hungry, and it is an urgent manner. Quite often, there is at least a segment of a baguette lying around, and so I rush into action with a dollop of nutella on pieces of baguette, and continue merrily relaxing. It's simple, and good. But today, I thought it needed a little dressing up, something a little bit more involved. Perhaps something I could actually serve to another human being, and not feel completely embarrassed by it. I also felt compelled to find another use for my replication of Clinton Street Bakery's maple butter, which I had left in my fridge from last week's attempt at outdoing their pancakes. I was close with the pancakes, but the maple butter is pretty spot on. I started with a paska (any bread you can thickly slice), nutella, 2 eggs per slice of bread, and a couple handfuls of hazelnuts (1 tbsp per serving). Using a mini chopping food-processor, I chopped up the hazelnuts. It made about 1/2 cup. I carefully toasted the hazelnuts in a non-stick frying pan, on medium-low heat. Be careful to stir occasionally, and have a dish ready to transfer the hazelnuts to once they are brown! The tasty toasted hazelnuts. Maple butter is absurdly delicious on pancakes or french toast. Also use a ratio of 2:1, for example, a 1/2 cup of butter to a 1/4 cup of maple syrup. Place both in a glass bowl or measuring cup in the microwave for no more than 20 seconds. Stir vigorously, with a fork, until the butter and syrup are combined. Allow to rest for at least 10 minutes before serving, and let it sit for longer (or refrigerate) if it is too runny. The resulting mixture should be somewhat thick. It is fun to dip pieces of pancake straight into it! You can use any bread, but make sure you can slice it quite thick. Using a small serrated knife, create a "pocket" in each slice. This is where the nutella and hazelnut treasure will go! Once you have inserted the pocket in each slice of bread, start by using a spoon to sprinkle about a tablespoon of toasted hazelnuts inside. Then, with another spoon, place roughly another tablespoon of nutella inside; push on the spoon with one side of the bread to remove the nutella from the spoon. In the same nonstick saucepan use to toast the nuts, heat some butter on medium-high heat, until it foams. Place the french toast to be in a little beaten egg bath. Each slice of bread will take approximately two eggs. Let it soak a few seconds per side. Cook each side until beautifully golden brown. Serve with sliced bananas, and be generous with the maple butter! Enjoy until the very last bite!
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cinnamon-raisin bread

The easiest bread - ever. You've probably heard of the infamous "no-knead bread". This recipe is a version of the "no-knead bread", with the addition of golden raisins and cinnamon, but without the expensive cookware. Can you see the swirls of cinnamon? I don't own an enameled cast-iron pot, but I do have an inexpensive pizza stone. Luckily, as well as great pizza, it makes fantastic bread! Ok, so you do still have to wait 12 hours for the dough to become fully beautiful... But trust me, it is worth the wait. You just can't make loaves that are very large, because the outside dries out before the inside is properly cooked; as I sadly discovered with my attempt at a chocolate loaf with white chocolate chips (but it will be back!) Cinnamon-Raisin Bread 2 cups of water 1 tbsp honey 2 tsp traditional yeast 3 cups flour 1 tsp salt 1 tsp cinnamon 1 cup golden raisins 1. In a large glass measuring cup, warm the water in the microwave for 1 minute. Then dissolve the honey in the water. Sprinkle the yeast over the top, and stir gently to combine. Allow to rest until the yeast has risen about 1 inch, or when it is about to overflow, about a half an hour. 2. In a large mixing bowl, combine the flour and the salt. Add the yeast mixture and stir with a wooden spoon until combined. 3. Sprinkle the cinnamon over the top, and mix slightly, but do not overmix. Add in the cup of raisins, and mix just until the raisins appear evenly distributed. 4. Cover. Wait at least twelve hours. 5. Pre-heat the oven, with the pizza stone inside, to 550 degrees fahrenheit, or as hot as it will go. Once pre-heated, wait an additional 15 minutes before adding the bread. 6. Using lots of flour, shape and divide the dough into two balls. 7. Make sure the bread-to-be is well floured on all sides and place into the oven for approximately 15-20 minutes. 8. Move the loaves to a cooling rack and let cool for at least 15 minutes before cutting into it. The bread needs to continue to cook and form inside. The crust will be quite tough at first, but it will soften. Enjoy!
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Julie's banana-pear muffins

I don't really like muffins that much. But yet, these muffins by Julie Van Rosendaal on her superbly resource-full blog Dinner with Julie, sounded scrumptious, effortless, and just darn good. Although, it probably did help that I happened to have all of the ingredients, ripe pears and bananas included, on hand. No, I'm not even changing the name of the recipe; it's Julie's recipe, I just want you to try it. There's a few additions here, like cinnamon, some extra fruit, and extra fibre with a bit of wheat germ. Frankly, I like the nutty taste of the stuff. I also peeled the pears. One time, I made cookies with unpeeled pears, and they remained pretty much uneaten. Thanks to Julie for this recipe! Banana-Pear Muffins Adapted from Julie Van Rosendaal Makes 12 muffins 3 bananas 1/2 cup sugar + 1 package stevia (optional) 2 eggs 2 tbsp canola oil 1 tsp vanilla 3/4 cup all-purpose flour 3/4 cup whole wheat flour (anita's organic flour) 3 tbsp wheat germ 1 tsp cinnamon 1 tsp baking soda pinch of salt 2 ripe pears (peeled and diced) 1/2 cup chopped walnuts 1. Pre-heat the oven to 350 degrees (f). Prepare 1 muffin tin with paper cups (or grease the tin with butter or canola oil). Mash together the bananas, sugar, and stevia in a medium-sized bowl with a fork. Mix in the eggs, canola oil, and vanilla. Mix until well combined, but keep some little lumps of banana. 2. To the same bowl, add the flours, baking soda, cinnamon, wheat germ and salt. Mix with a wooden spoon, just until combined. 3. Add the pears and walnuts, and mix until combined. 4. Divide the batter evenly among the tins. I use an ice cream scoop with a release to avoid scraping multiple spoons together, just don't fill up the entire scoop. 5. Bake in the middle of the oven for approximately 20-25 minutes, or until a toothpick comes out clean. These are extra good straight out of the oven, with a little bit of butter too!
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