Pineapple Biscuits Monday, Feb 11 2013 

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Spelt Pineapple Biscuits

2 cups flour (I used 1 1/2 cup spelt, 1/2 cup white)
3 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup butter/margarine
1 egg
1 cup crushed pineapple, undrained

Mix together dry ingredients.
Cream sugar and butter together. Add the egg. Beat well, and stir in the pineapple. Add dry ingredients to the creamed mixture and stir just enough to moisten flour. Drop by heaped Tablespoon fulls on greased cookie sheet. Bake at 400F for 10-12 minutes until the bottom is lightly browned. Serve with butter, honey, or maple syrup!

Recipe is an adaptation from a recipe from More with Less cookbook.

Orange-Cranberry Spelt Muffins Thursday, Feb 7 2013 

My friend Sara made these and talked about it on facebook. Sounded so good to me that I had to make it the same day she shared the recipe! 🙂

Orange-Cranberry Spelt Muffins

1 grated orange zest
3 eggs
1/4 cup oil
1 1/4 cup buttermilk*
1/2 cup honey
2 1/2 cups spelt flour (I used 1 3/4 spelt, and 3/4 white)
1 tbsp baking powder
3/4 tsp salt
pinch allspice
1/2 tsp cinnamon
1/2 cup dried cranberries

Mix dry ingredients together, then combine with wet. Bake in muffin tins at 350F for 20-25 minutes until a toothpick inserted in the middle comes out clean.

*You can make your own by combining milk with 1 Tbsp vinegar for your total 1 1/4 cup “buttermilk”, and let it sit for 5 minutes. Or use kefir if you have that handy!

Breakfast (or supper!) Casserole Monday, Feb 4 2013 

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(I ate mine with salsa on top!)

I hadn’t done this recipe is so long, since we don’t often eat breakfast all together (my husband gets up way earlier), and because it takes an hour to cook. But the other day I was wondering what to make for supper, and I had some older bread to use up, fresh cheese my aunt made and gave us, some cooked meat, and fresh farm eggs! I decided to make this breakfast casserole for supper, and then wondered why I’ve never done so before! It’s an easy dish to prepare earlier in the day (when I have more energy), and includes all food groups to fill our tummies up. 🙂

Breakfast casserole

8 cups bread chunks*
2 3/4 cups milk
10 eggs
1 cup diced meat
1 cup cheese, shredded
2 1/2 tsp worcestershire sauce
1 tsp salt
1 1/2 tsp dry mustard
3 1/2 tsp parsley

Mix bread and meat together in a 9×12 casserole dish. In a separate bowl, beat eggs, and add remaining ingredients (Except cheese). Mix well. Pour liquid over bread and meat mixture, and press down to saturate all the bread. There should be a fair amount of extra liquid, that it almost seems like too much! Cover with plastic wrap and place the casserole dish in the fridge for a few hours or overnight. This allows time for the bread to soak up the liquid. You want it to still be quite moist after it’s soaked in and baked, which is why it seems like way too much liquid at first. 🙂

Bake, uncovered, at 350F for 1hr.

*that’s my homemade bread, might need less if using lighter store-bought.

Secret Recipe Club: Rainbow Chicken Salad Monday, Jan 28 2013 

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After a month off (due to Christmas), its Secret Recipe Club time again! I was glad to have December off since we moved across the country. We settled into our new apartment just before Christmas, and I’m not getting back into the swing of things (as much as a 1st trimester mommy can!). 🙂

This month I was assigned to Kudos Kitchen by Renee. Since I had some turkey leftover from Christmas in my freezer, I decided to make this beautiful colourful Rainbow Chicken Salad! I like that the sauce isn’t just mayonaise, but is half yogurt. Between that, and all its veggies added in, it makes this recipe a healthier sandwich filling, and so pretty to serve.

 

Rainbow Chicken Salad

2 cups chicken (or turkey!), cooked, diced into bite-sized pieces
1 medium purple onion, diced (I used white as I didn’t have any purple, but purple would be so pretty!)
1/4 large orange bell pepper, diced
1/4 large yellow bell pepper, diced
1/2 apple, peeled and diced
1 lime, zest and juice (I used 1 Tbsp pickle juice!)
1 pickle, diced
1 tsp garlic powder
1 tsp ground coriander
1/4 cup mayonnaise
1/4 cup Greek yogurt
3/4 tsp salt
1/2 tsp pepper

In a large bowl, add all the ingredients and stir to combine well. Taste and add salt and pepper to taste.


Garlic Roasted Chicken Breasts Friday, Jan 25 2013 

I apologize for not a very good picture, but that couldn’t keep me from sharing this recipe with you! It’s delicious! We enjoyed eating these chicken breasts on their own, as well as on top of salad. They are very tasty and moist, and I love that they don’t require any marinating for them to be like that. 🙂

I found the recipe here, and made it twice within a week, it was so good!

Garlic Roasted Chicken Breasts

4 cloves garlic, finely minced
1 tsp oregano
1/2 tsp salt
dash ground pepper
1/8 tsp chili powder (up to 1 tsp, depending on taste!)
1/4 tsp ground cumin
2 Tbsp oil
1/2 cup chicken broth
3 boneless/skinless chicken breasts (I’m sure this would work on any type of chicken pieces)

Mix together garlic, oregano, salt, pepper, chili, cumin, and oil.

Place chicken breasts in 8″x8″ casserole dish. Pour in the chicken broth, spread garlic mix on top of chicken breasts. Bake at 425F for 40-50 minutes, until chicken is cooked (juices are clear inside the chicken). Delicious!

 

Toddler Flour Play Monday, Jan 21 2013 

I took some white flour and mixed in a bit of oil so that it would be a bit “crumbly” and not light and fluffy. My son loved playing in it, hiding toys and digging them out! I gave him a couple pastry brush, a 1/4 cup measurement, and a Tbsp. It makes a mess (though not as much as if it was just plain flour), but it’s a fun texture activity for toddlers!

Snake Birthday Cake Wednesday, Jan 16 2013 

We made this cake for my son’s birthday. We baked the cake (Chocolate Spelt Cake) in two bundt pans, then cut them in half and placed them into a snake shape. My husband decorated it with icing and candies. It was a bit hit! 🙂

Cornbread Hot dog Muffins Monday, Jan 14 2013 

 

This is a favourite for children! Makes a fun lunch, and an easy one to send to school with children. You can easily make a lot of these and freeze them for those on-the-go lunches.

I used this Whole Wheat Cornbread recipe, pushed a chunk of hot dog into each muffin, and that’s it! 🙂

Ham Lentil Soup Friday, Jan 11 2013 

We had this yummy soup at a friends’ house a while back, and I had to get the recipe to share here! So yummy, and perfect for winter. 🙂

Lentil Soup

1 cup lentils (green)
5 cups water
2 Tbsp chicken boullion
1 tsp salt
1 tsp paprika
1/4 tsp black pepper
1/2 cup ham, diced
1/2 cup carrots, sliced
1/4 cup onion, chopped
1 clove garlic, crushed
1 large potato, diced (opt)

Bring water, seasonings and lentils to a boil and turn heat down and simmer for about 30 minutes. 20 minutes into the cooking, add veggies. When lentils are soft, add ham and simmer a few more minutes to warm it up.

Serve as soup, or cook until very thick and serve over rice.

 

This picture is the same recipe, I simply added some other beans to it. 🙂

Quinoa Patties Wednesday, Jan 9 2013 

 

 

I branched out and made some quinoa patties! They’re so good! A good vegetarian option for sure. Even my boys loved them and ate them up! I made extra and froze them for quick lunches on other days.

The recipe is a slight variation from Whole Living.

 

Quinoa Patties

2 1/2 cups cooked
4 eggs
1/2 tsp salt
1 onion, finely chopped
1/3 cup shredded cheese
3 cloves garlic, minced
1 cup bread crumbs
Oil, to fry

Combine quinoa, eggs, salt, onion, cheese, and garlic. Add bread crumbs, mix, and let sit for a few minutes.

Form mixture into patties, I made mine about 3″ across and it made 25 patties. (Add more bread crumbs if the mixture is too wet, or more water if too dry.)

Heat oil in frying pan, and cook on medium-low heat until browned, approximately 3-4 minutes on each side.

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